Food Thread: [Oops...forgot a headline!]

crispy potatoes1.jpg

Extremely Crisp Potatoes.

Nope...those aren't the fantastically crispy potatoes I made last night. They were all gone by the time I remembered to photograph them! Yup, they were that good. So I had to settle for an internet photo linked to a recipe that will not yield the best potatoes. It calls for vinegar to break down the surface of the potatoes, but I used baking soda, which works better.

It's a simple technique, though it is time consuming. Boil peeled Russets or Yukon Golds (cut into big chunks (at least two bites) in a couple of quarts of well-salted water with about a half teaspoon of baking soda. They will be finished when they are just tender. Drain them well and let them steam in an uncovered pot so they get even drier. Then toss them in your fat of choice (I used melted beef fat because I didn't have any duck fat) and some salt in a large bowl...tossing aggressively so the surface of the potatoes gets all beaten up and almost creamy. Go to town!

Then roast at 450 degrees for about 20 minutes, then flip them and roast another 30-40 minutes at least, turning them once or twice or three times. At the end you will have ridiculously crispy potatoes that are irresistible. I found the technique on "Serious Eats" a long time ago. I won't link, because the proprietor is a scummy cancel-culture leftist.

But it is a great technique that is worth trying. You can also flavor the fat by sauteing garlic and herbs in it. Just filter them out because they will burn at the high oven temperature that this dish requires.

******

In the interest of frugality in the face of the Biden junta's relentless war on the middle class, and because I am constitutionally a cheap bastard, I filter and reuse frying oil. Not when I fry fish, because I have never acquired a taste for fish-flavored tortillas or fried Oreos or whatever. But I will let the oil cool, then filter it through a fine mesh and refrigerate until the next use. I carefully monitor my frying temperatures, so I almost never allow the oil to get so hot that it smokes. I have discovered that it will last through many uses, and that pleases me on more than one level.

So...what other cheapskate cost-saving activities do you have in your kitchens?

[And...I just poked my head into the previous thread and see that you maniacs have beaten me to this topic!]

******

Misanthropic Humanitarian trolls me regularly by sending me food-centric articles that are mostly insane. But he sent me a good one from "Epicurious," which I will not link because they are 100% in on every progressive cause, and won't shut up about them!

Make gnocchi with potato flakes. What! When I think of potato flakes I think of crappy institutional food that is one step above Purina People Chow. Or maybe one step below...I have never tried People Chow.

But why not? It makes sense. I might even try it!

Anyone else use potato flakes for something that turns out well? Or for that matter, any other processed version of a real food?

******

She's bragging. And teasing. Not really a nice thing to do, especially when we are just emerging from winter and it is a rare thing to see produce that beautiful in the stores!
Long time lurker Huey Echo here....gaze on the simple joys of living in the country, especially as fishing and gardening season collide.

Fresh crappie to the table accompanied by cold pasta salad with garden onions and greens and last year's green peppers. Us flyover folks live such a tough life...


Huey onions.jpg

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Huey dinner.jpg

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Huey Gazpacho.png

That Gazpacho looks delicious. And you can tell that Huey Echo has good taste because she is serving it with really nice looking bread!

Oh...I wondered how she was eating last year's peppers. So I asked! She tells me that she quartered and froze them when her harvest was just too big for immediate consumption. I had no idea that would work! What a good idea.

******

This is stupid. Very, very stupid. I doubt there are any modern winemaking techniques that require any ingredients that would offend even the easily offended vegans among us. All I can think of is an old technique called "fining," which removes cloudiness. They used to use egg whites and other stuff like that, but I doubt anybody other than a few old French winemakers use animal products.

Vegan wine.jpg

I wonder what vegans think of breastfeeding their children? Do they shy away from it? Maybe that's why there are so few of them.

******

Let's talk about creamed spinach...shall we? I love the stuff, and while I haven't figured out how to Sous Vide it, making creamed spinach isn't really a function of technique, because there are very different styles.

Our oyster-loving friend, the venerable Bluebell reccomended this one, which I made last night! And it was good, but a bit different than the Platonic Ideal in Dildo-World. It uses a Bechamel as a thickener, and it is undeniably rich and filling and tasty. But I think my next attempt will be one thickened with less roux and more cream and butter. Oh...Bluebell's recipe leaves the leaves (hahah!) whole, and I think I want a version that is creamier and smoother. Or maybe one like this with lots of cheese!

Of course I should make one of each and compare.

******

Devils Weed1.jpg

Apparently commenter "Diogenes," of late-morning coffee search fame was sent this by a relative, who is now out of the will!

******

Romaine lettuce that is green, instead of the white crap they sell that has never seen a photon, pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that you are off the hook with maple syrup and French Toast: I'm watching you...all of you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

Posted by: CBD at 04:00 PM




Comments

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1 Food fight

Posted by: Skip at May 15, 2022 04:00 PM (2JoB8)

2 Chomp

Posted by: nurse ratched at May 15, 2022 04:00 PM (U2p+3)

3 Lines up cream pie

Posted by: Skip at May 15, 2022 04:00 PM (2JoB8)

4 Missed nurse, dang it

Posted by: Skip at May 15, 2022 04:01 PM (2JoB8)

5 I'm Starving.

Posted by: Pete Bog at May 15, 2022 04:01 PM (Jzz++)

6 Your encyclopedia of Sammies
https://tinyurl.com/44a2xf6p

Posted by: Skip at May 15, 2022 04:02 PM (2JoB8)

7 My latest experiment:
Home made ravioli.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:03 PM (jTmQV)

8 Pickled okra is delish.

Posted by: Tuna at May 15, 2022 04:04 PM (gLRfa)

9 Home made ravioli.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:03 PM (jTmQV)

Yum. I have ravioli mold, and shockingly, it works pretty well.

Posted by: CharlieBrown'sDildo at May 15, 2022 04:05 PM (XIJ/X)

10 *places 200# pumpkin in trebuchet*

Posted by: nurse ratched at May 15, 2022 04:05 PM (U2p+3)

11 Creamed spinach...hmmm, I actually experimented with fresh spinach from my VA garden box last week, but I didn't go creamed. Instead, I used some sauteed garlic and green onion in a little olive oil, a metric ton of fresh spinach, and some s&p, and then finished with one spoonful of my (allergy) pesto. My kids thought it exceeded any creamed spinach they get out (since I don't make that anymore)...probably the same amount of fat in the end:!

Posted by: Nova local at May 15, 2022 04:06 PM (exHjb)

12 My daughter loves picked okra. Loves it. She buys it in big jars at Sam's Club.

Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:07 PM (ENJDE)

13 Using potato flakes for gnocchi when using a real potato is so easy and realistically takes 40 minutes longer? in that 40 minutes you could have consumed a couple of glasses of cooking wine.

Posted by: Pete Bog at May 15, 2022 04:07 PM (Jzz++)

14 CBD, whatever. You reached "peak potato" with your potato tart. All other crispy fried potatoes are but a pale imitation.

Get back to me when you discover the secret to perfect hash browns.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:07 PM (5pTK/)

15 Cheesesteak tomorrow, but have leftover pizza I made Friday so better eat that up first.

Posted by: Skip at May 15, 2022 04:07 PM (2JoB8)

16 Had to postpone Mother's Day dinner due to illness. Steaks on the grill, loaded baked potatoes, asparagus, and strawberry shortcake.

Posted by: Duke Lowell at May 15, 2022 04:07 PM (u73oe)

17 Back in a bit. Need to check on the meatloaf I've got on the smoker.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:08 PM (5pTK/)

18 Making tacos for dinner. Buddy coming over to hang out and drink a couple of beers and shoot the breeze. It's quick and easy. And makes for good leftovers. Plus, I had a lot of tortillas taking up space in my kitchen.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at May 15, 2022 04:08 PM (x8Wzq)

19 Don't forget, Dildo, I also told you how to make the spinach with cream cheese and cream. But the bechamel way is more traditional, I believe.

Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:08 PM (ENJDE)

20 Creamed spinach is repulsive. Glue and pre masticated mushy leaves. Something you'd feed to someone who can't chew.

Jeebus.

Posted by: nurse ratched at May 15, 2022 04:08 PM (U2p+3)

21 9 CBD "I have ravioli mold"

You should get that treated. Your Gnocchi could fall off.

Posted by: Pete Bog at May 15, 2022 04:09 PM (Jzz++)

22 I'm making sloppy joe's for dinner. Not much of it will be eaten judging by the (lack of) interested faces when announced so I'll freeze the leftovers.

You don't have to eat it but I'm not making anything else. I'm not running a restaurant here.

it seems eventually, we all turn into our mothers or fathers.

Posted by: Tonypete at May 15, 2022 04:09 PM (Msys3)

23 Had to postpone Mother's Day dinner due to illness. Steaks on the grill, loaded baked potatoes, asparagus, and strawberry shortcake.
Posted by: Duke Lowell at May 15, 2022 04:07 PM (u73oe)
-------

So kind to think of us mothers, Duke. I'll be right over.

Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:09 PM (ENJDE)

24 >>>So...what other cheapskate cost-saving activities do you have in your kitchens?

>Pickle jars. And plastic containers from salsa, potato salad, macaroni salad, coleslaw. They work great for single serving size leftovers.

Posted by: Dr. Bone at May 15, 2022 04:10 PM (G4Nqr)

25 The vegan wine is like gluten free labels on water. It's there to sell one more bottle than they would have otherwise.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at May 15, 2022 04:10 PM (SchxB)

26 Cost saving measure? Wait until Spaghettios are on sale at 5/$5!!

Posted by: Weasel at May 15, 2022 04:10 PM (0IeYL)

27 Need to check on the meatloaf I've got on the smoker.

You have my attention.

Posted by: Squid at May 15, 2022 04:10 PM (dmCvD)

28 I'm just using an ice cube tray.
Doing meatless ravioli, pesto with some cheese and sun dried tomato filling.
My first time, and it's kind of fun.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:11 PM (jTmQV)

29 Dinner tonight is veg central, since I let the kids have Dominos pizza last night (with leftovers for lunch today).

So, it's Korean marinated thinly sliced pork belly in the crock pot (with some grease removal) with fresh ginger, fresh garlic, sweet onions, green onions, baby napa cabbage (still 33 cents for a bundle), zucchini, carrots, celery, and baby portobello mushrooms. S&P and a cornstarch slurry and it's set for white rice and the last of my red grapes and clementines. I had literally filled my whole crockpot with veg, then added the pork after it settled a little, so this is 80% veg, 20% pork - it did make it cheaper that way.

Posted by: Nova local at May 15, 2022 04:11 PM (exHjb)

30 You should get that treated. Your Gnocchi could fall off.
Posted by: Pete Bog

Damnit Pete! I sure as hell can't explain this to the seven year old standing next to me.

Posted by: Tonypete at May 15, 2022 04:11 PM (Msys3)

31 I hope that vegan wine was gluten free as well.

Posted by: Javems at May 15, 2022 04:11 PM (dpfOB)

32 Creamed spinach is repulsive. Glue and pre masticated mushy leaves. Something you'd feed to someone who can't chew.

Posted by: nurse ratched at May 15, 2022 04:08 PM (U2p+3)
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No no no. You barely wilt the fresh spinach. And you make the cream sauce separately, and combine at the last minute.

Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:11 PM (ENJDE)

33 Yumm!

Posted by: Ciampino at May 15, 2022 04:11 PM (qfLjt)

34 Could you pick up a bag of ice on the way over, bluebell?

Posted by: Duke Lowell at May 15, 2022 04:12 PM (u73oe)

35 Get back to me when you discover the secret to perfect hash browns.
Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:07 PM (5pTK/)

My Dad was really good at making hash browns from the previous evenings boiled potatoes. I have not perfected it yet, but I've gotten better. He always did after-Mass Sunday breakfast. He was also really good at over easy eggs.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at May 15, 2022 04:12 PM (x8Wzq)

36 HEY--- WHERE DO YOU GET A MESH FILTER FOR OIL????

Posted by: CloseTheFed at May 15, 2022 04:12 PM (LeNk3)

37 My ex husband once made a blackberry cordial (vodka, blackberries and sugar) in a giant pickle jar he recycled from a restaurant he workerd at.

It was disgusting. He drank it though.

Posted by: nurse ratched at May 15, 2022 04:12 PM (U2p+3)

38 That crappie looks beautiful.

Looking at it, I realized that I haven't had crappie in over 30 years. It was such a nice light delicate fish.

I might have to skip work one of these days and sneak off to a pond with an ultra-light rod and some yellow Mr. Twister jigs.

Posted by: Pastafarian at May 15, 2022 04:12 PM (sgHEm)

39 Wife made Basque Chicken last night, excellent. You'll have to look it up on your own since I do the eating part, but recommend for a different type of chicken dish.

Posted by: Guy Mohawk at May 15, 2022 04:12 PM (lgeFv)

40 Could you pick up a bag of ice on the way over, bluebell?
Posted by: Duke Lowell at May 15, 2022 04:12 PM (u73oe)
----------

You bet!

Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:12 PM (ENJDE)

41 Get back to me when you discover the secret to perfect hash browns.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:07 PM (5pTK/)

It was nice knowing you.



Posted by: CharlieBrown'sDildo at May 15, 2022 04:12 PM (XIJ/X)

42 22 I'm making sloppy joe's for dinner. Not much of it will be eaten judging by the (lack of) interested faces when announced so I'll freeze the leftovers.

You don't have to eat it but I'm not making anything else. I'm not running a restaurant here.

it seems eventually, we all turn into our mothers or fathers.
Posted by: Tonypete at May 15, 2022 04:09 PM (Msys3)

You can make sloppy joe pizza later - lay the sloppy joe down as the sauce and top with onion, bell pepper, mushroom, fresh tomato, and mozzarella - but don't call it sloppy joe pizza. Call it American pizza, or something!

Posted by: Nova local at May 15, 2022 04:14 PM (exHjb)

43 If you made it, bluebell, I'd try it with an open mind.

Posted by: nurse ratched at May 15, 2022 04:14 PM (U2p+3)

44 24 >>>So...what other cheapskate cost-saving activities do you have in your kitchens?

>Pickle jars. And plastic containers from salsa, potato salad, macaroni salad, coleslaw. They work great for single serving size leftovers.
Posted by: Dr. Bone at May 15, 2022 04:10 PM (G4Nqr)

I reuse the lunch meat containers from Aldi's for storage. Since the meat is completely wrapped in plastic, these things literally never touched the meat anyway, although they still get a dishwasher run til I use them for a month and then toss them (usually after I put something tomato-y and leftover in them).

Posted by: Nova local at May 15, 2022 04:15 PM (exHjb)

45 You should get that treated. Your Gnocchi could fall off.

Posted by: Pete Bog at May 15, 2022 04:09 PM (Jzz++)

I do treat it. Gin Martinis are the preferred treatment.

Posted by: CharlieBrown'sDildo at May 15, 2022 04:16 PM (XIJ/X)

46 I love potatoes anyway but raw. Crispy is my favorite though and I can get them pretty crispy by microwaving chunks until done and then fry in a little oil. Last second I throw in garlic. I may try CBD's version to compare.

Posted by: dartist at May 15, 2022 04:17 PM (+ya+t)

47 Your encyclopedia of Sammies
https://tinyurl.com/44a2xf6p
Posted by: Skip at May 15, 2022 04:02 PM (2JoB


Nice!

Posted by: Additional Blond Agent, STEM Guy at May 15, 2022 04:17 PM (ZSK0i)

48 If you made it, bluebell, I'd try it with an open mind.
Posted by: nurse ratched at May 15, 2022 04:14 PM (U2p+3)
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That's my girl.

I visited my son last week and made dinner on Saturday. That was one of the sides he requested. We went out, and got back late. He went to the fridge, ate the rest of the creamed spinach and went to bed.

Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:17 PM (ENJDE)

49 I use plastic peanut jars and dog treat jars and the like to tote ammo around. Works great!

Posted by: Weasel at May 15, 2022 04:18 PM (0IeYL)

50 Yay! Food Thread!

Currently ferme.ting a new batch of kimchi, and making a classic Burgundian dish, parsleyed ham (ham, veg, and a crap ton of parsley set in an aspic). It's the one time of year I mess with pig feet. Tons of gelatin in those bad boys.

Posted by: RedMindBlueState at May 15, 2022 04:18 PM (RkC6l)

51 By the way, CBD, I introduced my wife to grilled Kielbasa, served with augratin potatoes. It was a hit, but, I think next time I'm going with your potato tart.

Don't say I never pay attention to your culinary advice! Once in 5 years is pretty good, I think!

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:19 PM (5pTK/)

52 I admit that boxed mashed potatoes repulse me. They are horrid. That said, I have found one good use for them (b/c I had a Covid stash box and had to use it, b/c one of my staying cheap kitchen tricks is not tossing anything if I don't have to) - thickener for a "real" potato soup. If it's too thin b/c you can't use dairy (hi, me), this is a good sub as a thickener only (you gotta still have pounds of the fresh as the base)...

Posted by: Nova local at May 15, 2022 04:19 PM (exHjb)

53 I do treat it. Gin Martinis are the preferred treatment.
Posted by: CharlieBrown'sDildo at May 15, 2022 04:16 PM

This is a Known Thing.

*sips martini*

Posted by: RedMindBlueState at May 15, 2022 04:19 PM (RkC6l)

54 Got a cedar plank soaking and a small piece of salmon to do on the grill here in about 2 hours or so. Wife is not into fish or any seafood for that matter. So it's all mine.

Posted by: Martini Farmer at May 15, 2022 04:20 PM (BFigT)

55 I visited my son last week and made dinner on Saturday. That was one of the sides he requested. We went out, and got back late. He went to the fridge, ate the rest of the creamed spinach and went to bed.
Posted by: bluebell - NoVaMoMe 2022!

Marine gets leave mid June. He's coming up here for several days and has requested more food than he can possibly eat. Of course, I will make it all.
Bone in prime rib
King salmon
Coq au vin
Spaghetti and meatballs
Crab cakes

My goodness, I'm going to be broke.

Posted by: nurse ratched at May 15, 2022 04:20 PM (U2p+3)

56 I do treat it. Gin Martinis are the preferred treatment.
Posted by: CharlieBrown'sDildo at May 15, 2022 04:16 PM

This is a Known Thing.

*sips martini*
Posted by: RedMindBlueState at May 15, 2022 04:19 PM (RkC6l)
_________________

Nods... sagely.

Posted by: Martini Farmer at May 15, 2022 04:21 PM (BFigT)

57 I love crispy potatoes but simply don't have the energy or stamina to cook them, or a lot of stuff for that matter. My lower back is messed up again and it's too painful to stand for very long.

I've had three spinal surgeries, two upper and one lower and my neurosurgeon has retired. Hard to get on with a good one.

Posted by: Javems at May 15, 2022 04:21 PM (dpfOB)

58 My favorite way of making hash browns is with freshly grated potatoes. To that I add grated onion, mix in a bowl.
Now, here is where there is difference of opinion:
If you want the hash browns to have a form like a patty then you will have to add some kind of binder like flour or even an egg.
I don't do this, I like the hash browns to be "loose".
Get the skillet very hot, with oil or butter, and cook quickly turning only once, when they brown.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:21 PM (jTmQV)

59 I love spinach in all forms (except for canned "spinach" which is unspeakable). That includes creamed spinach but I particularly like Threadgill's Restaurant's spinach casserole. Spinach, mushrooms, cheese, and BACON.

I've used this copycat recipe to recreate it, but at a much-scaled-down level.

https://tinyurl.com/2xkf2bcs

Posted by: Art Rondelet of Malmsey at May 15, 2022 04:21 PM (fTtFy)

60 The ladies here at Casa Lowell eat a lot of pickles. They also like to collect the jars. I threw out about 40 when we moved. They're rebuilding the collection.

Posted by: Duke Lowell at May 15, 2022 04:21 PM (u73oe)

61 I don't do this, I like the hash browns to be "loose".

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:21 PM (jTmQV)

So, you grew up on Waffle House hash browns!

Posted by: Nova local at May 15, 2022 04:22 PM (exHjb)

62 >>>Get back to me when you discover the secret to perfect hash browns.

>If you're making them from last night's leftover baked potatoes, you shred them and then you have to let them dry out. Very high moisture content.

And of course butter.

Posted by: Dr. Bone at May 15, 2022 04:22 PM (G4Nqr)

63 Posted by: RedMindBlueState at May 15, 2022 04:18 PM (RkC6l)

Kimchi!

I love kimchi, but havenever made it.

If there are experts around I would love to hear from them!

Posted by: CharlieBrown'sDildo at May 15, 2022 04:23 PM (XIJ/X)

64 Nobody liked my peanut and dog treat jug story.
*sigh*

Posted by: Weasel at May 15, 2022 04:23 PM (0IeYL)

65 Marine gets leave mid June. He's coming up here for several days and has requested more food than he can possibly eat. Of course, I will make it all.
Bone in prime rib
King salmon
Coq au vin
Spaghetti and meatballs
Crab cakes

My goodness, I'm going to be broke.
Posted by: nurse ratched at May 15, 2022 04:20 PM (U2p+3)
---------

When I was the age of your marine son, what you just listed would have come under the heading of "appetizer." I suspect, your son, being in far better shape than I was at his age, will hit that food like Rosie O'Donnell hitting the buffet line.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:24 PM (5pTK/)

66 Mr Dildo,
Potato tart? Recipe please.

Posted by: nurse ratched at May 15, 2022 04:24 PM (U2p+3)

67 I think for fining wines these days they use some kind of gelatin. Animal or vegetable in derivation I do not know.

Posted by: Pete Bog at May 15, 2022 04:24 PM (Jzz++)

68 Get back to me when you discover the secret to perfect hash browns.
Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:07 PM (5pTK/)

I got on a kick to replicate McDonald's hash browns one time. Made some that were almost edible. Secret is the binder. Never figured that part out.

Posted by: Javems at May 15, 2022 04:24 PM (dpfOB)

69 By the way...that creamed spinach was pretty damned good. I ate two servings last night, then had a bit for breakfast and a bit more for lunch.

I just like yanking oyster girls chain
..

Posted by: CharlieBrown'sDildo at May 15, 2022 04:24 PM (XIJ/X)

70 My goodness, I'm going to be broke.
Posted by: nurse ratched at May 15, 2022 04:20 PM (U2p+3)
------
Think of the leftovers!

Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:25 PM (SLRJC)

71 I would eat spinach in a salad any day of the week. Put any kind of heat to it and won't touch it.

Posted by: Skip at May 15, 2022 04:25 PM (2JoB8)

72 I confess, never been to a Waffle House.
Not many out my way.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:25 PM (jTmQV)

73 Potato tart? Recipe please.

Posted by: nurse ratched at May 15, 2022 04:24 PM (U2p+3)

Somebody will have to give me a few more clues.

Posted by: CharlieBrown'sDildo at May 15, 2022 04:25 PM (XIJ/X)

74 blake,
I've no doubt he will ploughing through everything I put in front of him. He's not had a mom made meal Since September.

Posted by: nurse ratched at May 15, 2022 04:25 PM (U2p+3)

75 Nobody liked my peanut and dog treat jug story.
*sigh*
Posted by: Weasel at May 15, 2022 04:23 PM (0IeYL)

--------------

Just picturing you confusing the jars and tossing Fun Size Joe a .45 round.

Posted by: Duke Lowell at May 15, 2022 04:26 PM (u73oe)

76 When I was the age of your marine son, what you just listed would have come under the heading of "appetizer." I suspect, your son, being in far better shape than I was at his age, will hit that food like Rosie O'Donnell hitting the buffet line.

He's going to empty her fridge, not leave her kitchen looking like Hiroshima on Aug 7th.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at May 15, 2022 04:26 PM (SchxB)

77 Anybody have a good recipe for brisket using a conventional oven instead of a grill or smoker?

Posted by: Oddbob at May 15, 2022 04:27 PM (QJzgD)

78 There used to be a tiny breakfast place in WI called Blue Gilly's that served blue gills with eggs, bacon and hash browns, a belt buster for sure but really good. Unfortunately covid ran them out of business. Who knows how many mom and pops got run out of town.

Posted by: dartist at May 15, 2022 04:27 PM (+ya+t)

79 I love kimchi, but havenever made it.

If there are experts around I would love to hear from them!
Posted by: CharlieBrown'sDildo at May 15, 2022 04:23 PM

Not an expert, but mine's damned good, if I say so myself. Using a recipe from a college roommate's Korean mom, slightly modified.

Posted by: RedMindBlueState at May 15, 2022 04:28 PM (RkC6l)

80 Marine gets leave mid June. He's coming up here for several days and has requested more food than he can possibly eat. Of course, I will make it all.
Bone in prime rib
King salmon
Coq au vin
Spaghetti and meatballs
Crab cakes

My goodness, I'm going to be broke.
Posted by: nurse ratched at May 15, 2022 04:20 PM (U2p+3)

wait 'til you see what crab is going for these days

Posted by: ghost of hallelujah at May 15, 2022 04:28 PM (sJHOI)

81 Okra (!) pickles?

Yecch.

Posted by: Dr. Claw at May 15, 2022 04:28 PM (roH4R)

82 72 I confess, never been to a Waffle House.
Not many out my way.
Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:25 PM (jTmQV)

So, you've never scattered, smothered, covered, and diced (my favorite order - heck, it's the only thing I ordered at Waffle House, which is funny when you think of the name!)...

Posted by: Nova local at May 15, 2022 04:29 PM (exHjb)

83 Bone aperteet,ya'll. Wilted spinach with baby bella mushrooms and basil. Toss in shredded parmesan before serving.

Posted by: Ben Had at May 15, 2022 04:29 PM (n1qTB)

84 So...what other cheapskate cost-saving activities do you have in your kitchens?

****
I keep containers in the freezer for vegetable "trimmings" while prepping dishes; e.g. broccoli stems. I'll use them in winter soups.


Posted by: NaughtyPine at May 15, 2022 04:30 PM (/+bwe)

85 Doing a Le boucherie chicken rice with pecan stuffing that I kinda smoke grill on my weber genesis b 5 million

fuckin awsome

Posted by: rhennigantx at May 15, 2022 04:30 PM (yrol0)

86 In the interest of frugality in the face of the Biden junta's relentless war on the middle class, and because I am constitutionally a cheap bastard, I filter and reuse frying oil.

The middle class wars begun they have!

Posted by: rhennigantx at May 15, 2022 04:31 PM (yrol0)

87 14 ... "Get back to me when you discover the secret to perfect hash browns."

Check out the YouTube video for Cowboy Kent Rollins and hash browns. You can hear the crunch when he bites into them. Every one of his recipes I've tried has been excellent.

Posted by: JTB at May 15, 2022 04:32 PM (7EjX1)

88 I can't imagine using an okra pickle for anything other than a garnish for a redneck martini.

Posted by: Dr. Bone at May 15, 2022 04:32 PM (G4Nqr)

89 I keep containers in the freezer for vegetable "trimmings" while prepping dishes; e.g. broccoli stems. I'll use them in winter soups.


Posted by: NaughtyPine at May 15, 2022 04:30 PM (/+bwe)

In hard years we do the same with yard clipping and bush trims.

Posted by: rhennigantx at May 15, 2022 04:32 PM (yrol0)

90 I almost forgot: I made a salad with dandelion greens yesterday. It was tasty!

Posted by: NaughtyPine at May 15, 2022 04:32 PM (/+bwe)

91 you think that vegan wine is weird, a distillery in LaCrosse makes an organic (corn) vodka (pretty good, actually) whose label says not only "organic", but "gluten free".
distilled.
gluten free.

*rant about gummint edjumacational system redacted*

Posted by: sock_rat_eez, ultra-maga ftw! at May 15, 2022 04:33 PM (xgWxi)

92 89 I keep containers in the freezer for vegetable "trimmings" while prepping dishes; e.g. broccoli stems. I'll use them in winter soups.


Posted by: NaughtyPine at May 15, 2022 04:30 PM (/+bwe)

In hard years we do the same with yard clipping and bush trims.
Posted by: rhennigantx at May 15, 2022 04:32 PM

Chinese cooking? Or North Korean?

Posted by: NaughtyPine at May 15, 2022 04:33 PM (/+bwe)

93 I remember when one of Archie Bunker's neighbors brought him some vichyssoise, another soup served cold.

Archie blew on the spoonful and then ate it....then did it again thinking he had blown it cold. His face was priceless.

Oh look, martini time! One olive only please.

Posted by: Hairyback Guy at May 15, 2022 04:33 PM (R/m4+)

94 By the way, there's a chain restaurant in CA, "Broken Yolk" food is okay, but, holy cow, great hash browns. Those alone are worth the price of admission.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:34 PM (5pTK/)

95 Lori L in texas wearing a mask:

https://tinyurl.com/2p83w5jj

u aint in fucking surgery biotch

PS Its TEXAS

Posted by: rhennigantx at May 15, 2022 04:34 PM (yrol0)

96
wait 'til you see what crab is going for these days
Posted by: ghost of hallelujah

I have a crab pot, a rubber raft and a shellfish tag.

So. Nothing.

Posted by: nurse ratched at May 15, 2022 04:35 PM (U2p+3)

97 78 There used to be a tiny breakfast place in WI called Blue Gilly's that served blue gills with eggs, bacon and hash browns, a belt buster for sure but really good. Unfortunately covid ran them out of business. Who knows how many mom and pops got run out of town.

Posted by: dartist at May 15, 2022 04:27 PM (+ya+t)

I much prefer freshwater fish. Bluegill, bass, even bullhead catfish if they are the right size. That's about all we had down south.

Posted by: Javems at May 15, 2022 04:35 PM (dpfOB)

98 Chinese cooking? Or North Korean?
Posted by: NaughtyPine at May 15, 2022 04:33 PM (/+bwe)

boff

Posted by: rhennigantx at May 15, 2022 04:35 PM (yrol0)

99 My cheapskate activity is related to my farm box. If you get the nice fancy carrots with tops, the beets with greens, the turnips with greens, etc - you eat the whole thing. You can plan different meals using both parts, always going to eat the green part 1st...


Posted by: Nova local at May 15, 2022 04:36 PM (exHjb)

100 Oh. And a frozen chicken carcass to use as bait.

I usually can haul in 3-5 keepers in an afternoon.

Posted by: nurse ratched at May 15, 2022 04:37 PM (U2p+3)

101 You can always do meatballs ahead of time and freeze. I have a bag in the freezer now.

Posted by: Infidel at May 15, 2022 04:37 PM (E0NVW)

102 I was looking for okra pickles at the store...didnt have any and i was disappointed....

Posted by: Mishdog at May 15, 2022 04:38 PM (uwW33)

103 101 You can always do meatballs ahead of time and freeze. I have a bag in the freezer now.
Posted by: Infidel

Do you use beef and pork or veal?

Posted by: nurse ratched at May 15, 2022 04:38 PM (U2p+3)

104 95
Clever as she is beautiful.

Posted by: Dr. Claw at May 15, 2022 04:39 PM (roH4R)

105 So, I mentioned 2 weeks ago my Safeway hiked their fresh bagel cost from $6 to $10 for a dozen. Well, now I see in this week's ad that they couldn't sell them at that cost b/c now there's a "Bagel Weekend" sale for Saturdays and Sundays, where you get a dozen bagels for $6.

Maybe we'll get donut Tuesday for $6.

Posted by: Nova local at May 15, 2022 04:39 PM (exHjb)

106 98 Chinese cooking? Or North Korean?
Posted by: NaughtyPine at May 15, 2022 04:33 PM (/+bwe)

boff
Posted by: rhennigantx at May 15, 2022 04:35 PM

That would be a mighty... pungent soup. Careful not to burn yourself!

Posted by: NaughtyPine at May 15, 2022 04:39 PM (/+bwe)

107 In hard years we do the same with yard clipping and bush trims.
Posted by: rhennigantx at May 15, 2022 04:32 PM (yrol0)

90 I almost forgot: I made a salad with dandelion greens yesterday. It was tasty!
Posted by: NaughtyPine at May 15, 2022 04:32
--------------------------

What kind of bugs are best for the entree?

Posted by: olddog in mo at May 15, 2022 04:40 PM (ju2Fy)

108 Beef and pork and whatever other goodies you want. When the kids were little I only used beef bc that was all I could afford. Bake them in the oven and freeze.

Posted by: Infidel at May 15, 2022 04:40 PM (E0NVW)

109 And CBD,
Kindltot has a lovely
Korean wife. They make their own kimchee.

Posted by: nurse ratched at May 15, 2022 04:40 PM (U2p+3)

110 sammich encyclopedia is making me hungry, and I just ate lunch !

Posted by: sock_rat_eez, ultra-maga ftw! at May 15, 2022 04:41 PM (xgWxi)

111 I hate wasting food. My refrigerator soup with a chicken stock base uses any aging veggies and partials I didn't finish for a specific dish. I generally add a can of crushed tomatoes, dried herbs, and fresh garlic. Cook on low heat for a good hour and add a squeeze of lemon juice to the bowl. Salt and pepper to taste.

I happen to like a PB and J sammich with the soup. The sweetness complements the savory taste of the soup.

Posted by: JTB at May 15, 2022 04:42 PM (7EjX1)

112 A story about a Thermoworks dot temperature probe. I bought it on CBD's recommendation and have been very happy with it. Then a few weeks ago I started getting very high readings from it--not confirmed by my instant read thermometer.

Long story short, the probe had gone bad. Customer service was outstanding! Efficient chat with a real person who promptly helped me diagnose the problem and sent me a new probe at no cost. We even had a nice chat about what smoker I used and what I typically smoked.

The total opposite of our usual first world problems. So thanks again CBD for the Thermoworks rec.

Posted by: Art Rondelet of Malmsey at May 15, 2022 04:43 PM (fTtFy)

113 Leftovers are also great for meatball sammies. Crisp the rolls, use warm sauce, meatballs cut in half topped with mozz and parm and broil. Great weeknight meal.

Posted by: Infidel at May 15, 2022 04:43 PM (E0NVW)

114 we had dandelion greens today, too ! new, little, tender; ate 'em raw.

it's the big older tough ones that need cooking.

Posted by: sock_rat_eez, ultra-maga ftw! at May 15, 2022 04:45 PM (xgWxi)

115 nurse, check your email.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:46 PM (5pTK/)

116 What kind of bugs are best for the entree?
Posted by: olddog in mo at May 15, 2022 04:40 PM

It took a while to sort the greens and hours to soak them, just to prevent that! Honestly, they were a lot less "buggy" than the cabbage I grew years ago.

Posted by: NaughtyPine at May 15, 2022 04:46 PM (/+bwe)

117 I happen to like a PB and J sammich with the soup. The sweetness complements the savory taste of the soup.
Posted by: JTB at May 15, 2022 04:42 PM (7EjX1)

When I did bread I loved a real cheese sammich

butter cast irony skillet bread cheese. PS I cook inside then add cheese to middle inside and then do both outsides

Posted by: rhennigantx at May 15, 2022 04:47 PM (yrol0)

118 Kimi has videos on making smaller batches og kimchi. But this is how families do it:

https://youtu.be/o-Auvlfj6oI

Posted by: Notsothoreau - look forward at May 15, 2022 04:47 PM (YynYJ)

119 Thanks for the Food Thread CBD! Just grillin today. Cube a couple of sweet potatoes and cooked them on a cookie sheet in the grill. Too damned hot here to even think about heating up the indoors! They came out yum. Just took some HEB pre-seasoned chicken thighs for fajitas off the grill. Last grilled will be some Johnsonville Bedder Chedder Brats that I sous vide-ed for an hour! Road tripping to the land of my youth this week. Hello Cincinnati chili, Graeters Ice Cream, United Dairy Farmers malts, La Rosa*s meatball hoagie, and White Castles!

Posted by: SuperMayorSuperRonNirenberg-Buffer Than 1011 Baby Yodas at May 15, 2022 04:47 PM (Ry8y3)

120 Check out the YouTube video for Cowboy Kent Rollins and hash browns. You can hear the crunch when he bites into them. Every one of his recipes I've tried has been excellent.
Posted by: JTB at May 15, 2022 04:32 PM (7EjX1)
-----------

Groovy, thanks!

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:47 PM (5pTK/)

121 Fried crappie is some darned good eating!

Posted by: SuperMayorSuperRonNirenberg-Buffer Than 1011 Baby Yodas at May 15, 2022 04:48 PM (Ry8y3)

122 JTB - your approach to refrigerator soup is a lot like mine, including the name ! "a can of crushed tomatoes, dried herbs, and fresh garlic."
I often toss in a can of Great Northern beans; corn is good, too ...

Posted by: sock_rat_eez, ultra-maga ftw! at May 15, 2022 04:49 PM (xgWxi)

123 114 we had dandelion greens today, too ! new, little, tender; ate 'em raw.

it's the big older tough ones that need cooking.
Posted by: sock_rat_eez, ultra-maga ftw! at May 15, 2022 04:45 PM

My granny had a recipe for cooked dandelion greens, but I can't find it.

Posted by: NaughtyPine at May 15, 2022 04:49 PM (/+bwe)

124 My granny had a recipe for cooked dandelion greens, but I can't find it.
Posted by: NaughtyPine at May 15, 2022 04:49 PM (/+bwe)

Polk Salad Auntie

Posted by: rhennigantx at May 15, 2022 04:50 PM (yrol0)

125 I ,<3 potatoes and hate microwaves. That recipe is reliant on a microwave. *toss

Posted by: runner at May 15, 2022 04:51 PM (V13WU)

126 You have my attention.
Posted by: Squid at May 15, 2022 04:10 PM (dmCvD)
-------------

Usually smoke for an hour, hour and a half then turn up the heat.

Works quite well.

Sorry for the delay in replying.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:51 PM (5pTK/)

127 I've binge watched these videos. It's a chef from Sweden that decided to visit the "blue zones", where there are high numbers of people over 100 years old. There's always some discussion of the local diet. This is the one from Greece.

https://youtu.be/GP4ouNyTd0I

I need to watch the Loma Linda one but these are an excellent time waster.

Posted by: Notsothoreau - look forward at May 15, 2022 04:51 PM (YynYJ)

128 "...Fresh crappie to the table accompanied by cold pasta salad with garden onions and greens and last year's green peppers..."

(Furiously taking notes)

Posted by: Amber "Shit the Bed" Heard at May 15, 2022 04:51 PM (JCZqz)

129 I do the "roast" potatoes in a deep skillet. Simmer in water with the salt and baking soda, then drain; dry over heat and fluff; add oil and pan roast over medium-high, carefully flipping every 5 minutes. Takes about 15-20 minutes. I usually add some onions, garlic, lots of pepper, and thyme too. Saves on time and dishes.

Nova--I also use potato flakes as a last minute thickener for soups and stews. Also some Japanese recipes call for potato flour and I use in place of

TonyPete-the sloppy joes make a descent casserole mixed with penne rigati or elbows and topped with cheese and buttered panko

Cheapskate habit: onion skins and trimmings, carrot peels, celery root end, and parsley stems all go in the bag with chicken trimmings for soup

Posted by: Grannysaurus Rex at May 15, 2022 04:51 PM (Ld1K5)

130 Microwave is cheating. Antoine Beauvilliers did not have a microwave. Georges-Auguste Escoffier did not have a microwave.

Posted by: runner at May 15, 2022 04:52 PM (V13WU)

131 124 My granny had a recipe for cooked dandelion greens, but I can't find it.
Posted by: NaughtyPine at May 15, 2022 04:49 PM (/+bwe)

Polk Salad Auntie
Posted by: rhennigantx at May 15, 2022 04:50 PM

I could only find song-related links. Is it an actual recipe?

Posted by: NaughtyPine at May 15, 2022 04:53 PM (/+bwe)

132 Microwave is cheating. Antoine Beauvilliers did not have a microwave. Georges-Auguste Escoffier did not have a microwave.
Posted by: runner at May 15, 2022 04:52 PM (V13WU)
---------------

Leftovers.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:53 PM (5pTK/)

133 Graeters Ice Cream...

Posted by: SuperMayorSuperRonNirenberg-Buffer Than 1011 Baby Yodas at May 15, 2022 04:47 PM (Ry8y3)

Great stuff! One of the brats went to school in Ohio, and we were introduced to it then.

But holy shit! It is expensive around here!

Posted by: CharlieBrown'sDildo at May 15, 2022 04:53 PM (XIJ/X)

134 Those garden fresh onions look positively delightful!

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 04:53 PM (jTmQV)

135 I think it's kallisto, who I need to thank.

I was looking for some good Vitamix soup recipes and he(she?) suggested this :

https://www.joyfulhealthyeats.com/blender-corn-
chowder-with-shrimp-corn-relish/

This was really delicious. Excellent smooth and creamy fresh corn chowder set off by the corn relish but what really made it sing were the shrimp. As good as the soup was by itself, I felt like a bite without the shrimp was almost a wasted bite.

The spicing of the shrimp is what made it work so well. Anywho, everyone loved it and it looked all classy and gourmetish. Next time though I'm going to make lots of extra shrimp!

Give this one a try if you can.

Posted by: naturalfake at May 15, 2022 04:54 PM (5NkmN)

136 My granny had a recipe for cooked dandelion greens, but I can't find it.
Posted by: NaughtyPine

We had them served both ways: cooked or cold as a salad. Lemme poke around and see if I can find our recipes.

Posted by: Tonypete at May 15, 2022 04:54 PM (Msys3)

137 blake!
Got it! Thank you!!

Posted by: nurse ratched at May 15, 2022 04:54 PM (U2p+3)

138 I could only find song-related links. Is it an actual recipe?
Posted by: NaughtyPine at May 15, 2022 04:53 PM (/+bwe)

twas joke

Posted by: rhennigantx at May 15, 2022 04:54 PM (yrol0)

139 Leftovers.
Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:53 PM (5pTK/)

Le Ftovers ? never heard of him.

Posted by: runner at May 15, 2022 04:55 PM (V13WU)

140 Graeters Ice Cream...But holy shit! It is expensive around here!
Posted by: CharlieBrown'sDildo

They're all over around here but yeah, too pricey for me.

Posted by: Tonypete at May 15, 2022 04:55 PM (Msys3)

141 ...I filter and reuse frying oil...I will let the oil cool, then filter it through a fine mesh and refrigerate until the next use. I carefully monitor my frying temperatures, so I almost never allow the oil to get so hot that it smokes. I have discovered that it will last through many uses, and that pleases me on more than one level.

Every fast food joint reuses frying oil for several days, without filtering and monitoring. Granted, you can tell the difference in the Taco John's potato ole's between a day with fresh oil, and a day with 4-day old oil...

Posted by: Fast Food Workers of America at May 15, 2022 04:56 PM (JCZqz)

142 Microwave is cheating. Antoine Beauvilliers did not have a microwave. Georges-Auguste Escoffier did not have a microwave.
Posted by: runner at May 15, 2022 04:52 PM (V13WU)


And not so many centuries back, we didn't even have forks.

Get with the times, pal!

Posted by: Additional Blond Agent, STEM Guy at May 15, 2022 04:56 PM (ZSK0i)

143 John Fetterman, the lieutenant governor of Pennsylvania and the Democrat front-runner for an open Senate seat this fall, said Sunday he had suffered a stroke.

vax??

Posted by: rhennigantx at May 15, 2022 04:56 PM (yrol0)

144 rhennigantx - It sounded like a real thing!

TonyPete - thanks. I'd appreciate it.

Posted by: NaughtyPine at May 15, 2022 04:57 PM (/+bwe)

145 140 Graeters Ice Cream...But holy shit! It is expensive around here!
Posted by: CharlieBrown'sDildo

They're all over around here but yeah, too pricey for me.
Posted by: Tonypete at May 15, 2022 04:55 PM (Msys3)

Probably cheaper than Jeni's though.

Speaking of OH, heading to Columbus next month and amazed that casual and fast casual are more expensive there than here - what the heck gives? When I lived there, and then moved here, that was not the case - it was kinda the reverse...

Posted by: Nova local at May 15, 2022 04:57 PM (exHjb)

146 The total opposite of our usual first world problems. So thanks again CBD for the Thermoworks rec.

Posted by: Art Rondelet of Malmsey at May 15, 2022 04:43 PM (fTtFy)

My pleasure. I will never recommend anything that I have not used and am pleased with.

Those probes won't last forever. They go through lots of heating and cooling cycles plus they get tugged on a lot. So I consider them a maintenance item.

Posted by: CharlieBrown'sDildo at May 15, 2022 04:57 PM (XIJ/X)

147 Good grief, money saving: my wife and I generally eat leftovers once a week.

We also make sure to peruse the shopping fliers. But, no matter what food is expensive.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:57 PM (5pTK/)

148 Question upthread about crispy hashbrowns? My wife parboils the peeled potatoes the night before and puts them in the fridge overnight, uncovered before they get shredded.

There's a noticeable difference in how crispy they are when she does this. Plus, they take less oil.

Posted by: Martini Farmer at May 15, 2022 04:57 PM (BFigT)

149 143 John Fetterman, the lieutenant governor of Pennsylvania and the Democrat front-runner for an open Senate seat this fall, said Sunday he had suffered a stroke.

vax??
Posted by: rhennigantx at May 15, 2022 04:56 PM (yrol0)

Okay wrong thread, but WHAT! When? A stroke today?

Posted by: Nova local at May 15, 2022 04:58 PM (exHjb)

150 "So...what other cheapskate cost-saving activities do you have in your kitchens?"

I sous vide chuck roast for 30 hours or so at 135 degrees. Comes out incredibly tender. As good or better than grilled sirloin.

Posted by: SARDiver at May 15, 2022 04:58 PM (Cmxw7)

151 Question upthread about crispy hashbrowns? My wife parboils the peeled potatoes the night before and puts them in the fridge overnight, uncovered before they get shredded.

There's a noticeable difference in how crispy they are when she does this. Plus, they take less oil.
Posted by: Martini Farmer at May 15, 2022 04:57 PM (BFigT)
---------

I believe the best hash browns are from grated potatoes that have been dehydrated to a certain extent. It's the dehydrating part that has flummoxed me.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:59 PM (5pTK/)

152 Hi all you cooks and food lovers! I'm looking for appetizers that can be prepared ahead of time and can be served either directly from the fridge, or warmed quickly. If you can make and freeze them ahead of time, awesome! (keto is great but not essential)

Posted by: Miley the duchess at May 15, 2022 04:59 PM (Mzdiz)

153 This is pretty close to how we did the cooked dandelion:

https://is.gd/e3e5VZ

And here a nice version of the cold salad:

https://is.gd/uUJhhw

We added bacon pieces because bacon.

Posted by: Tonypete at May 15, 2022 04:59 PM (Msys3)

154 elbow macaroni + tomato sauce + browned ground beef = beefaroni

Posted by: DB at May 15, 2022 04:59 PM (geLO8)

155 Hmmmm, Fedderman had a stroke, staying in or tossing in the towel?

Posted by: Skip at May 15, 2022 05:00 PM (2JoB8)

156 Made a nice chicken curry last week. Chicken breasts sliced and cut into bite-sized pieces, then cooked over medium-low heat until cooked but no brown color and reserved. Used a 32 oz container of plain yogurt along with one can of coconut milk. Put butter into the pot, added diced carrots, slice sweet red peppers, onions, crushed garlic and a couple of sliced red jalapenos, along with a blend of spices (mustard seed, cumin, coriander, allspice, turmeric, dried chilies), grated coconut and curry powder (I'm probably forgetting something), then the liquid stuff. Once heated, added back the chicken. Served over white rice. It was delicious. Had some heat but not 'my mouth is on fire' heat. It's really easy to make and something completely different (for me). I was getting bored with my cooking. I like my cooking, but I was just bored with the same old same old. Took a chance, tried a little creativity and it came out great.

Posted by: RickZ at May 15, 2022 05:01 PM (ldL4g)

157 Speaking of OH, heading to Columbus next month and amazed that casual and fast casual are more expensive there than here - what the heck gives? When I lived there, and then moved here, that was not the case - it was kinda the reverse...
Posted by: Nova local

Fast casual here has priced itself out of our market at least. We really only do breakfast out now mostly.

Posted by: Tonypete at May 15, 2022 05:01 PM (Msys3)

158 I believe the best hash browns are from grated potatoes that have been dehydrated to a certain extent. It's the dehydrating part that has flummoxed me.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:59 PM (5pTK/)

Even grating them directly onto a towel doesn't seem to do enough to blot them. And they turn color quickly.

My brother buys bags of them and they always look a bit dry before he cooks them.

Posted by: Miley the duchess at May 15, 2022 05:01 PM (Mzdiz)

159 Welp, severe thunderstorm warning just issued. No grilling today. Now must decide whether to stick with burgers or switch to sloppy joe's.

Posted by: olddog in mo at May 15, 2022 05:02 PM (ju2Fy)

160
Graeters Ice Cream...But holy shit! It is expensive around here!
Posted by: CharlieBrown'sDildo

They're all over around here but yeah, too pricey for me.
Posted by: Tonypete


It's 12 bucks for a "half gallon" here in Indiana.

Posted by: Bertram Cabot, Jr. at May 15, 2022 05:02 PM (63Dwl)

161 And not so many centuries back, we didn't even have forks.

Get with the times, pal!
Posted by: Additional Blond Agent, STEM Guy at May 15, 2022 04:56 PM (ZSK0i)


Don't throw that logical fallacy at me , mister ! Microwaves destroy food.

Posted by: runner at May 15, 2022 05:02 PM (V13WU)

162 And not so many centuries back, we didn't even have forks.

Get with the times, pal!
Posted by: Additional Blond Agent

Had you said - "Get with the tines, pal!" that joke would have killed.

Posted by: Tonypete at May 15, 2022 05:03 PM (Msys3)

163 Hi Miley, good to see you, so to speak!

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 05:03 PM (5pTK/)

164 Extremely annoyed to find out the leftover potatoes for tonights dinner have been consumed by Boy F.

Posted by: San Franpsycho at May 15, 2022 05:03 PM (EZebt)

165 156 Made a nice chicken curry last week. Chicken breasts sliced and cut into bite-sized pieces, then cooked over medium-low heat until cooked but no brown color and reserved. Used a 32 oz container of plain yogurt along with one can of coconut milk. Put butter into the pot, added diced carrots, slice sweet red peppers, onions, crushed garlic and a couple of sliced red jalapenos, along with a blend of spices (mustard seed, cumin, coriander, allspice, turmeric, dried chilies), grated coconut and curry powder (I'm probably forgetting something), then the liquid stuff. Once heated, added back the chicken. Served over white rice. It was delicious. Had some heat but not 'my mouth is on fire' heat. It's really easy to make and something completely different (for me). I was getting bored with my cooking. I like my cooking, but I was just bored with the same old same old. Took a chance, tried a little creativity and it came out great.
Posted by: RickZ at May 15, 2022 05:01 PM (ldL4g)

Sounds great (sans the yogurt - I may steal this, and just stick with olive oil and extra coconut milk)...

Posted by: Nova local at May 15, 2022 05:05 PM (exHjb)

166 >>>I sous vide chuck roast for 30 hours or so at 135 degrees.

>Does cooking a roast for 30 hours really save you money?

Posted by: Dr. Bone at May 15, 2022 05:05 PM (G4Nqr)

167 It's the dehydrating part that has flummoxed me.
Posted by: blake - semi lurker in marginal standing
-----------------

I just squeeze moisture out using paper towels. Keep changing paper towels out until they're not sopping.

Posted by: olddog in mo at May 15, 2022 05:05 PM (ju2Fy)

168 I believe the best hash browns are from grated potatoes that have been dehydrated to a certain extent. It's the dehydrating part that has flummoxed me.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 04:59 PM (5pTK/)


Grate raw potatoes. Place them into a towel and, over a sink, squeeze the shit -er water out of them. Then pat dry, just to be sure, before adding to the pan. Or, you can put them in a bowl first and toss with salt, pepper, paprika, whatever before putting them into a slightly oiled skillet. Just don't fuss with them. Let them sit over medium heat for a good 15 minutes to crisp on the bottom before flipping.

Posted by: RickZ at May 15, 2022 05:05 PM (ldL4g)

169 I suppose the type of potato used for the hash browns is germane.
Idaho reds do well for me, Yukon golds have a higher water content.
Oh, another thing I prefer, don't peel them before grating. I like having the peels in the hash.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 05:06 PM (jTmQV)

170 Okay, RickZ and olddog, thanks for the tips. They will be attempted.

Coolio.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 05:07 PM (5pTK/)

171 There were severe storms all around us yesterday, but seemingly staying away for the time being.... so we grilled "big ass burgers" just before the skies opened up.

A little stress adds to the enjoyment. Plus the drinking.

Mostly the drinking.

Posted by: Martini Farmer at May 15, 2022 05:07 PM (BFigT)

172 Oh, another thing I prefer, don't peel them before grating. I like having the peels in the hash.
Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 05:06 PM (jTmQV)
------------

Yeah, no reason to peel. Skin on all the way.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 05:08 PM (5pTK/)

173 Thanks, TonyPete!

I'm beginning to think that my grandmother didn't write down the recipe.

Her MIL (my great-grandmother) was an Italian immigrant who would walk the woods and fields around the farm, gathering edibles. My grandmother and one of my uncles had to watch her and write down what she said/did or we wouldn't have any family recipes at all!

Posted by: NaughtyPine at May 15, 2022 05:08 PM (/+bwe)

174 Those crispy potatoes looks like they would be good for a gourmet poutine.

Posted by: Anti doesn't matter at May 15, 2022 05:09 PM (cnTzX)

175 >Does cooking a roast for 30 hours really save you money?
Posted by: Dr. Bone at May 15, 2022 05:05 PM (G4Nqr)

Grass colored extension cord plugged in at neighbors house.

Posted by: rhennigantx at May 15, 2022 05:09 PM (yrol0)

176 Her MIL (my great-grandmother) was an Italian immigrant who would walk the woods and fields around the farm, gathering edibles. My grandmother and one of my uncles had to watch her and write down what she said/did or we wouldn't have any family recipes at all!
Posted by: NaughtyPine at May 15, 2022 05:08 PM (/+bwe)
-----------

Heh. Our old family recipes are straight out of Betty Crocker.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 05:09 PM (5pTK/)

177 Sounds great (sans the yogurt - I may steal this, and just stick with olive oil and extra coconut milk)...

Posted by: Nova local at May 15, 2022 05:05 PM (exHjb)


Not a yogurt fan, huh? The yogurt made it creamy but not too thick. I'm not sure how just using coconut milk would work as it might be too thick. But hey, give it a shot.

Oh, and any spice I can grind fresh, I do. One coffee grinder for coffee, one coffee grinder for spices. Because.

Posted by: RickZ at May 15, 2022 05:11 PM (ldL4g)

178 152 Hi all you cooks and food lovers! I'm looking for appetizers that can be prepared ahead of time and can be served either directly from the fridge, or warmed quickly. If you can make and freeze them ahead of time, awesome! (keto is great but not essential)
Posted by: Miley the duchess at May 15, 2022 04:59 PM (Mzdiz)

So, since no one chimed in yet...

Deviled eggs - I'd serve with a piece of bacon or smoked salmon on top to be uber-fancy

(Vegan) Lemon Aoili - this recipe (and you can sub reg mayo) https://sweetsimplevegan. com/2020/02 /5-minute-vegan-garlic-aioli/ and Homemade Guacamole with an assortment of veg that complements either and keto - give any "tough" veg a quick boiling water and then ice bath to keep them crisp tender and perfect - this is the key to veg trays.

Posted by: Nova local at May 15, 2022 05:12 PM (exHjb)

179 My two mugs of beer this afternoon left me feeling unusually bloated.
I just about wrote two mugs of Meghan.

Posted by: N.L. Urker, my trench is full of chickens at May 15, 2022 05:12 PM (eGTCV)

180 177 Sounds great (sans the yogurt - I may steal this, and just stick with olive oil and extra coconut milk)...

Posted by: Nova local at May 15, 2022 05:05 PM (exHjb)

Not a yogurt fan, huh? The yogurt made it creamy but not too thick. I'm not sure how just using coconut milk would work as it might be too thick. But hey, give it a shot.

Oh, and any spice I can grind fresh, I do. One coffee grinder for coffee, one coffee grinder for spices. Because.
Posted by: RickZ at May 15, 2022 05:11 PM (ldL4g)

Food Allergies - but this one's a very easy sub, so I think it will work great!

Posted by: Nova local at May 15, 2022 05:13 PM (exHjb)

181 store brand frozen hash browns cook up in 12 minutes and taste good

Posted by: DB at May 15, 2022 05:13 PM (geLO8)

182 Well, time to go sautee some veggies.

Later!

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 05:14 PM (5pTK/)

183 > Yeah, no reason to peel. Skin on all the way.
_____________

Unless your wife, who's making them, hates the peel. Me... I DGAF but if she wants to peel 'em, have at it. I'll more than happily eat 'em. In fact, had some this morning with fried eggs, biscuits and sausage gravy.

Posted by: Martini Farmer at May 15, 2022 05:14 PM (BFigT)

184 181 store brand frozen hash browns cook up in 12 minutes and taste good
Posted by: DB at May 15, 2022 05:13 PM (geLO

I mean, if we're going there, store bought tater tots cook up in the oven in about 30 and are even better (and don't even need a fork to eat)...they have that perfect crisp outside and creamy inside...

Posted by: Nova local at May 15, 2022 05:15 PM (exHjb)

185 Drat!
Foiled again!

I got a text alert that some transient orcas were off my side of the beach a few minutes ago.
Ran out with my binoculars. Didn't see them.

Grrr

Posted by: nurse ratched at May 15, 2022 05:16 PM (U2p+3)

186 I saw Transient Orcas open for Phish at the Whiskey in 96.

Posted by: Duke Lowell at May 15, 2022 05:17 PM (u73oe)

187 Her MIL (my great-grandmother) was an Italian immigrant who would walk the woods and fields around the farm, gathering edibles. My grandmother and one of my uncles had to watch her and write down what she said/did or we wouldn't have any family recipes at all!
------
I have a buddy whose mom came from Italy and taught him to pick what I call the weeds in the yard. Some for salads, some to fry up. He'll probably live to 150.

Posted by: dartist at May 15, 2022 05:18 PM (+ya+t)

188 Food Allergies

Posted by: Nova local at May 15, 2022 05:13 PM (exHjb)


I feel very fortunate: No food allergies. There are some foods I just can't stand/tolerate, but that's because of taste/texture and not allergies (things like fruit skin on apples, grapes, eggplant, e.g. -- they just don't digest well). But allergies? I honestly can't imagine . . . .

Posted by: RickZ at May 15, 2022 05:18 PM (ldL4g)

189 It would be a lot easier for me if CBD would just fly out and make those Xtra crispy taters for me.

And don't knock pickled okra, they make terrific dirrrty martinis!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at May 15, 2022 05:18 PM (Dc2NZ)

190 Potatoes are on top of the list of foods that taste the same fresh or frozen .

The pre-made mash potatoes are the best.

Posted by: Anti doesn't matter at May 15, 2022 05:19 PM (cnTzX)

191 188 Food Allergies

Posted by: Nova local at May 15, 2022 05:13 PM (exHjb)

I feel very fortunate: No food allergies. There are some foods I just can't stand/tolerate, but that's because of taste/texture and not allergies (things like fruit skin on apples, grapes, eggplant, e.g. -- they just don't digest well). But allergies? I honestly can't imagine . . . .
Posted by: RickZ at May 15, 2022 05:18 PM (ldL4g)

I didn't start getting them til 2-2.5ish years ago, so it's not so bad. I only miss a few things and I've found a bunch more foods that I never would have tried, otherwise.

Posted by: Nova local at May 15, 2022 05:21 PM (exHjb)

192 My daughter loves picked okra. Loves it. She buys it in big jars at Sam's Club.
Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:07 PM (ENJDE)


Hmmmm.
I bet she is really an alien.

Posted by: Diogenes at May 15, 2022 05:24 PM (anj39)

193 The pre-made mash potatoes are the best.
Posted by: Anti doesn't matter at May 15, 2022 05:19 PM (cnTzX)

I admit to using those at Christmas time when I used to host 20+ folks for dinner. Add cranberry Stilton cheese and some heavy cream. Lots of black pepper. Bake so extra moisture steams away.

Posted by: nurse ratched at May 15, 2022 05:25 PM (U2p+3)

194 I also filter and reuse frying oil.
My late wife bought a neat metal container with built in gauze filter, just for that job.
It looks similar to this but not as expensive
https://is.gd/7mvAui
I can make French fries probably 4-6 times before throwing out the oil.

Posted by: Ciampino at May 15, 2022 05:25 PM (qfLjt)

195 Had you said - "Get with the tines, pal!" that joke would have killed.

Posted by: Tonypete at May 15, 2022 05:03 PM (Msys3)

We have to spoon-feed people the puns.

Posted by: CharlieBrown'sDildo at May 15, 2022 05:26 PM (XIJ/X)

196 I have a huge leftover chicken breast from KFC. No idea what to do with it.

Posted by: Infidel at May 15, 2022 05:28 PM (E0NVW)

197 I admit to using those at Christmas time when I used to host 20+ folks for dinner. Add cranberry Stilton cheese and some heavy cream. Lots of black pepper. Bake so extra moisture steams away.
Posted by: nurse ratched

During the holidays, I make, what the family calls, potato stuffing. But it's not stuffing. Take a mess of good mashed potatoes, stir in fried in butta celery and bread crumbs, a bit of baking powder, and then a pound or two of cooked and crumbled bacon, or sausage. Dump the whole mess into a buttered baking dish, top with more butter and bake until the top peaks of the potatoes are brown. Serve with whatever gravy you have.

So good you want to fight someone.

Posted by: Tonypete at May 15, 2022 05:29 PM (Msys3)

198 Extremely annoyed to find out the leftover potatoes for tonights dinner have been consumed by Boy F.

Posted by: San Franpsycho at May 15, 2022 05:03 PM (EZebt)

I resorted to putting Post-It notes that said, "NO!" on foods I needed for the humans in the house.

Teenaged boys are not human...obviously.

Posted by: CharlieBrown'sDildo at May 15, 2022 05:30 PM (XIJ/X)

199 DB: I make beefaroni for a living, sad but true. Hector Boyardee created it from an Ohio recipe called "Johnny Marzetti". When I make it homemade: brown 1.5lbs ground beef in a deep skillet, drain. Sauté 1/2 c diced onion and two cloves garlic in 3T olive oil, add 1/2t red pepper flakes, 1t salt, 1/4t black pepper, 2t fresh thyme, 2t fresh rosemary, 1t dried oregano, browned ground beef, 28oz can crushed tomatoes, 1 can of water, 1lb penne rigati. Bring to a boil, cover and simmer for 15-18 minutes, or until pasta is done. Add 1 cup fresh grated parm or romano and 1/2c fresh chopped parsley and stir in. Add another cup of cheese on top

Posted by: Grannysaurus Rex at May 15, 2022 05:30 PM (Ld1K5)

200 Hiya

Posted by: JT at May 15, 2022 05:30 PM (arJlL)

201 Food food beautiful food!

Posted by: Eromero at May 15, 2022 05:30 PM (gktX6)

202 Leftover chicken breast goes into commercial chicken soup. Makes both better.

Posted by: klaftern at May 15, 2022 05:30 PM (taPSh)

203 I'm buying more store brands (Kroger) lately, ever since the 'president' ruined the economy

some are just as good as national brands, some not so much

Posted by: DB at May 15, 2022 05:31 PM (geLO8)

204 (Damn spam filter!)

Miley, I created an appetizer that is very expensive. It can be made ahead of time, plated and covered with plastic and served a hour or two after that at room temperature.

1/2

Posted by: RickZ at May 15, 2022 05:31 PM (ldL4g)

205 Asparagus rollups. Softened goat cheese mixed with some finely minced kalamata olives, a pinch of dried oregano, black pepper and lemon zest. Place a slice of prosciutto on a board. Dot the slice with the goat cheese mix like a 5 on a die, then spread with the back of a spoon. Cook asparagus in water and lemon halves until just cooked, still crunchy and firm but not raw. Drop into an ice water bath to immediately cool then pat dry. Place an asparagus spear centered on the prosciutto slice and roll up very tight; as the meat warms from manipulation the fat will seal the rollup. Store in fridge for up to three or four days in a glass container, layering thin lemon slices, rollups, lemon slices, and so on, ending with plastic wrap. On a plate, fan 3 or 5 rollups tip up on a salad place. In between each rollup, place a green olive and a black olive, plus chunks of imported provolone and parmgianno reggiano. One other otion is to put a pepperoncini at the bottom where the fan starts. But it is expensive.

2/2

Posted by: RickZ at May 15, 2022 05:31 PM (ldL4g)

206 Dandelions? Cook till tender. Lemon juice, garlic and olive oil. Good Greek peasant food. Until the "foodies" discovered it...

Posted by: RedMindBlueState at May 15, 2022 05:31 PM (RkC6l)

207 196 I have a huge leftover chicken breast from KFC. No idea what to do with it.
Posted by: Infidel at May 15, 2022 05:28 PM (E0NVW)

Smother it with country gravy.
Diced it up and make a fried chicken salad.
Take it off the bone and make a crispy club sandwich.
Eat it cold like a college student.

Posted by: Nova local at May 15, 2022 05:31 PM (exHjb)

208 >Leftover chicken breast goes into commercial chicken soup. Makes both better.

Posted by: klaftern



I run it thru the food chopping-up machine and make chicken salad for sandwich

Posted by: DB at May 15, 2022 05:32 PM (geLO8)

209 And don't think that you are off the hook with maple syrup and French Toast: I'm watching you...all of you!

Posted by: CBD

LOL !!!

You're a good sport, CBD ! (but don't worry, I won't tell anyone .)

Posted by: JT at May 15, 2022 05:32 PM (arJlL)

210 food glorious food
please Sir- I want some more

Posted by: DB at May 15, 2022 05:33 PM (geLO8)

211 I'm buying more store brands (Kroger) lately, ever since the 'president' ruined the economy

some are just as good as national brands, some not so much
Posted by: DB

Aldi's canned veggies were on sale last week for $.47 per. Meijer had them for $.51 and Kroger $.57 or 4/$1.

I buy a few extra every week.

Posted by: Tonypete at May 15, 2022 05:33 PM (Msys3)

212 I'm only about four hours behind today, but just read this comment by nurse in an earlier thread, and it really struck me hard. It's so damn true:

I can't imagine being a child right now.
Knowing that at no time in my life, am I safe. Not in the womb, not in preschool, not in kindergarten or in after school programs. I'm not even safe when I go to the bathroom.
Pray for the kids.
Posted by: nurse ratched at May 15, 2022 12:21 PM (U2p+3)

Posted by: IrishEi at May 15, 2022 05:33 PM (VhE0u)

213 Maybe chicken salad. I have a red onion and some yummy sourdough. Could clean out fridge bits.

Posted by: Infidel at May 15, 2022 05:33 PM (E0NVW)

214 Posted by: JT at May 15, 2022 05:32 PM (arJlL)

Heh...you read the content!

[or more probably just skipped to the bottom]

Posted by: CharlieBrown'sDildo at May 15, 2022 05:34 PM (XIJ/X)

215 https://tinyurl.com/2s3b3pkx
20 Tweets from Bad Blue

A violent video of the homeless riff raff

Posted by: Skip at May 15, 2022 05:34 PM (2JoB8)

216 Good Greek peasant food. Until the "foodies" discovered it...
Posted by: RedMindBlueState

They killed polenta when eating out too. Too expensive now. It's mush for Olaf's sake!!

Posted by: Tonypete at May 15, 2022 05:34 PM (Msys3)

217 7 My latest experiment:
Home made ravioli.
----
Growing up in Africa you had to make your own ravioli, lasagne, egg noodles, etc. I can remember helping cut the roundels using a tumbler or water glass. Then adding the filling WITHOUT SAMPLING. The folded and crimped finished product were lined up, like soldiers on parade, on a wooden pastry board. From there it was a boiling water pot. Gotta stop now as stomach is growling, blessed Mother, she was a good Italian cook. My late wife was an outstanding cook.

Posted by: Ciampino at May 15, 2022 05:35 PM (qfLjt)

218 >A violent video of the homeless riff raff


why would I watch that
food, dude

Posted by: DB at May 15, 2022 05:35 PM (geLO8)

219 Pray for the kids.
Posted by: nurse ratched at May 15, 2022 12:21 PM (U2p+3)

Some kids are safer than others. Mine, for instance, is a know-it-all 16 year old idiot who will probably find a way to permanently maim himself on either a skateboard or a bike, but either way, he will NOT be subject to rapists or other perverts. He knows how to protect himself. And if that fails, there's always me, and then DH.

The fact that he NEEDS to know how to do that is maddening, but he does know it.

Posted by: tcn in AK, Hail to the Thief at May 15, 2022 05:38 PM (LOVUx)

220 I frequently buy five or six Popeyes chicken breast to use in one of my many bachelor dishes. My favorite is a stuffed baked potato. It's also one that takes me the longest because after I make my 'baked' potato in the we microwave I wrap it in flood and really bake it for another 20 or 30 minutes. Lots of Butter and Sweet Baby Ray's Honey BBQ sauce stuffed with pieces of the Popeyes chicken breast.

Posted by: Anti doesn't matter at May 15, 2022 05:38 PM (cnTzX)

221 I guess I need to proof read before I hit post. Stupid autocorrect .

Posted by: Anti doesn't matter at May 15, 2022 05:40 PM (cnTzX)

222 lately I'm into making burritos. made some today with chorizo, refried beans, jalapenos and shredded jack cheese. I freeze them and have for lunch thru the week. Also my b'fast burrito is pretty good. Ground sausage, scrambled egg, shredded cheddar. whoever invented the tortilla, nice going.

Posted by: DB at May 15, 2022 05:40 PM (geLO8)

223 I have a huge leftover chicken breast from KFC. No idea what to do with it.

There is no way to prepare it that would be better than eating cold.

Posted by: Eskimo at May 15, 2022 05:41 PM (L498I)

224 Hi Miley, good to see you, so to speak!

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 05:03 PM (5pTK/)

Hey blake - I had to leave for awhile. Making pimento cheese spread for my future MiL.

Posted by: Miley the duchess at May 15, 2022 05:42 PM (Mzdiz)

225 Roasted potatoes, beets, carrots, parsnips, onions, mushrooms, and garlic cloves. With a medium-rare steak and a glass of aged petite sirah. Oh yeah!

Posted by: SFGoth at May 15, 2022 05:42 PM (KAi1n)

226 220 I frequently buy five or six Popeyes chicken breast to use in one of my many bachelor dishes. My favorite is a stuffed baked potato. It's also one that takes me the longest because after I make my 'baked' potato in the we microwave I wrap it in flood and really bake it for another 20 or 30 minutes. Lots of Butter and Sweet Baby Ray's Honey BBQ sauce stuffed with pieces of the Popeyes chicken breast.

Posted by: Anti doesn't matter at May 15, 2022 05:38 PM (cnTzX)

If you need another bachelor potato, BBQ pulled pork, cheese, broccoli, and sour cream make a tasty combo on a potato, at least according to my kids (add fried onions if you have them, too)...

Posted by: Nova local at May 15, 2022 05:43 PM (exHjb)

227 Thanks Skip !

Posted by: JT at May 15, 2022 05:44 PM (arJlL)

228 "It was Jesus who said to make the children suffer, and said the poor would always be among us."

Funny, not long ago I finally looked up the meaning of "suffer the children" and it's the opposite of what Karen CheChe here is saying. Of course the poor will always be with us, it's a relative term. Wait, no, I'm not accounting for the Great Leveler -- SMOD. When he leaps amidst us, with combustive dance, all shall bear the branding of his thermal lance. Cauterizing masses, melting into one, only when there's order, will his job be done.

Posted by: SFGoth at May 15, 2022 05:47 PM (KAi1n)

229 Oh Lord, my dinner is so good. On top of the Korean marinade, I accidentally added a ton more black pepper than normal, and while my nose is running and my mouth is a little on fire, oh, this was good! I have to keep myself from 2nds til the kids at Church can get it...

Posted by: Nova local at May 15, 2022 05:47 PM (exHjb)

230 Posted by: JT at May 15, 2022 05:32 PM (arJlL)

Heh...you read the content!

[or more probably just skipped to the bottom]
Posted by: CharlieBrown'sDildo

A little of both.Btw, I read the content on that Art Thread last week; after which I had the facial expression of a guppy in an algebra class.

Posted by: JT at May 15, 2022 05:47 PM (arJlL)

231 226 Roasted potatoes, beets, carrots, parsnips, onions, mushrooms, and garlic cloves. With a medium-rare steak and a glass of aged petite sirah. Oh yeah!
Posted by: SFGoth at May 15, 2022 05:42 PM (KAi1n)

If only they had coast to coast immediate food delivery!

Posted by: Nova local at May 15, 2022 05:47 PM (exHjb)

232 My sister was once bitten by a pickled transient orca.

Posted by: fd at May 15, 2022 05:48 PM (vrz2I)

233 Asparagus rollups.
Posted by: RickZ at May 15, 2022 05:31 PM (ldL4g)

Yep, costly, but lots of people don't care for goat cheese and I'm afraid Publius is one of them. Don't know how he feels about kalamatas. He's not really an olive guy. The other day I gave him a stick of prosciutto-wrapped mozzarella, which I think may have been his first taste. He was meh about it.

But it sounds delicious to me! Thanks for sharing.

Posted by: Miley the duchess at May 15, 2022 05:49 PM (Mzdiz)

234 If I lived in a larger house I would have more stuff.
Like a nice Kitchenaid mixer, with the hook attachment.
As it is I do everything by hand/scratch.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 05:49 PM (jTmQV)

235 No not really. The commenter responsible for that comment has been sacked.

Posted by: fd at May 15, 2022 05:50 PM (vrz2I)

236 Super quick and easy recipe for leftover chicken:

Chop it up or shred it and throw it in a pan with a can of Rotel Diced Tomatoes and Chilies. Cook over medium/high heat until all the liquid is gone, stirring frequently. Spoon some on one side of a tortilla and top with a heapin' helpin' of Mexican blend cheese (or whatever you have.) Fold it over and cook for about three minutes per side in a pan sprayed with Pam. Cut into wedges and enjoy.

Posted by: IrishEi at May 15, 2022 05:50 PM (VhE0u)

237 Trying out a recipe for Maque Chow for my first time ever cooking or eating this dish. The tomatoes this time of year and in this place are without character, so I thought I'd try out an approved variation, using pimentos, which in my case means I'm oven-roasting some red peppers.

I'm ashamed to say I don't have enough bacon grease on hand, so I'm using the second choice, butter. I do have some bacon grease, I'm not a barbarian, but I don't have 3/4 cup's worth.

Posted by: Splunge at May 15, 2022 05:51 PM (2hil/)

238 234 Asparagus rollups.
Posted by: RickZ at May 15, 2022 05:31 PM (ldL4g)

Yep, costly, but lots of people don't care for goat cheese and I'm afraid Publius is one of them. Don't know how he feels about kalamatas. He's not really an olive guy. The other day I gave him a stick of prosciutto-wrapped mozzarella, which I think may have been his first taste. He was meh about it.

But it sounds delicious to me! Thanks for sharing.
Posted by: Miley the duchess at May 15, 2022 05:49 PM (Mzdiz)

You could also do shrimp cocktail or a shrimp lettuce cup (shrimp salad pre-prepped and then dropped in butter lettuce leaves on the serving plate).

Spicy mixed nuts might also be good.

Posted by: Nova local at May 15, 2022 05:51 PM (exHjb)

239 In Bad Blue guess I learned it's possible to make your own baby formula though take it the FDA doesn't recommend it, but better than starving and as it also says and tells me I didn't get it as a baby and lived.

Posted by: Skip at May 15, 2022 05:52 PM (2JoB8)

240 My daughter loves picked okra. Loves it. She buys it in big jars at Sam's Club.
Posted by: bluebell - NoVaMoMe 2022! at May 15, 2022 04:07 PM (ENJDE)


Picked or pickled ?

Posted by: JT at May 15, 2022 05:52 PM (arJlL)

241 Posted by: Nova local at May 15, 2022 05:12 PM (exHjb)

I'd thought of deviled eggs, but love the addition of bacon or smoked salmon! Appreciate the veggie dip options, too.

Publius doesn't care for avocado, though. He's willing to eat whatever I put before him, but I always ask him if he'd like to have it again in the future. I appreciate his honesty and he appreciates my cooking

Posted by: Miley the duchess at May 15, 2022 05:53 PM (Mzdiz)

242 Okra should be picked with the picker is pickled.

Posted by: Splunge at May 15, 2022 05:53 PM (2hil/)

243 Miley, one of my go tos is ham roll ups. Piece of thin sliced ham, spread with room temp creme cheese, put small green onion in and roll up. Roll up in wax paper and put in fridge. When ready to serve, or day earlier, slice in bite size rolls. Easy and yummy. A grandma fav.

Posted by: Infidel at May 15, 2022 05:54 PM (E0NVW)

244 I meant, of course, "when" the picker is pickled. And I'm not even pickled. Maybe I should do something about that.

Posted by: Splunge at May 15, 2022 05:54 PM (2hil/)

245 OT: Fox News just reported multiple people shot in an Orange County church. A suspect is in custody and a weapon was recovered at the scene.

Posted by: Meade Lux Lewis, Domestic Terrorist at May 15, 2022 05:54 PM (sWM8x)

246 So parts of Bad Blue are food related

Posted by: Skip at May 15, 2022 05:54 PM (2JoB8)

247 Roasted potatoes, beets, carrots, parsnips, onions, mushrooms, and garlic cloves. With a medium-rare steak and a glass of aged petite sirah. Oh yeah!
Posted by: SFGoth at May 15, 2022 05:42 PM (KAi1n)

If only they had coast to coast immediate food delivery!
Posted by: Nova local

No kidding! If they did, I'd order some of that right now! (Note: that is not what I'm eating; I just finished a salad with breaded chicken breast. Not remotely comparable, but satisfactory and healthy nonetheless.)

Posted by: SFGoth at May 15, 2022 05:54 PM (KAi1n)

248 You could also do shrimp cocktail or a shrimp lettuce cup (shrimp salad pre-prepped and then dropped in butter lettuce leaves on the serving plate).

Spicy mixed nuts might also be good.

Posted by: Nova local at May 15, 2022 05:51 PM (exHjb)

Shrimp cocktail for sure! Publius loves that. And nuts are a good idea.

We're having scampi tonight.

Posted by: Miley the duchess at May 15, 2022 05:55 PM (Mzdiz)

249 Russets or Yukon Golds

These are two different 'taters. That you conflate them is distatering.

Posted by: weft cut-loop at May 15, 2022 05:56 PM (IEa8U)

250 Raviolis are ready to go.
I did forego the edges that look like they were done with pinking shears. Mine are square.
I used to buy them at Lucca's on Valencia street. They had a picture window, you could watch them roll out of the machines. All kinds.
Alas, Lucca is no more.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 05:56 PM (jTmQV)

251 Miley, one of my go tos is ham roll ups. Piece of thin sliced ham, spread with room temp creme cheese, put small green onion in and roll up. Roll up in wax paper and put in fridge. When ready to serve, or day earlier, slice in bite size rolls. Easy and yummy. A grandma fav.

Posted by: Infidel at May 15, 2022 05:54 PM (E0NVW)

Excellent! I'm getting a good collection here. Thanks you guys!

And I haven't even looked in The Deplorable Gourmet yet.

Posted by: Miley the duchess at May 15, 2022 05:57 PM (Mzdiz)

252
In Bad Blue guess I learned it's possible to make your own baby formula though take it the FDA doesn't recommend it, but better than starving and as it also says and tells me I didn't get it as a baby and lived.

Posted by: Skip at May 15, 2022 05:52 PM


I have a feeling the people who *actually* voted for Biden (once or a couple of times) and have infants are in for a tough period. The Trump voters will network with family and friends and survive.

Stolen elections can have catastrophic consequences.

Posted by: Divide by Zero at May 15, 2022 05:57 PM (dQvv7)

253 OT: Fox News just reported multiple people shot in an Orange County church. A suspect is in custody and a weapon was recovered at the scene.
Posted by: Meade Lux Lewis, Domestic Terrorist at May 15, 2022 05:54 PM (sWM8x)
~~~~~

And Putin confirmed to have blood cancer.

Posted by: IrishEi at May 15, 2022 05:59 PM (VhE0u)

254 There is a ruffle roller for those pasta edges isn't there?

Posted by: Skip at May 15, 2022 06:00 PM (2JoB8)

255 I suppose there is one, but I don't own one.

Posted by: gourmand du jour, a veritable font of unseriousness at May 15, 2022 06:02 PM (jTmQV)

256 There is a ruffle roller for those pasta edges isn't there?
Posted by: Skip

Oh yeah.

Posted by: Tonypete at May 15, 2022 06:02 PM (Msys3)

257 OT: Fox says AP reports one killed and four critically injured in the CA church shooting.

Posted by: Meade Lux Lewis, Domestic Terrorist at May 15, 2022 06:02 PM (sWM8x)

258 Skip, yes there is. i also use it on my pies. Have a ravioli form/tray too that makes it easy. IIRC, CBD posted a pic I sent of my first pasta making attempt. I had the pasta hanging from plastic hangers from cupboard knobs bc no other space to dry it.

Posted by: Infidel at May 15, 2022 06:05 PM (E0NVW)

259 I haven't had crappie in over 30 years. It was such a nice light delicate fish.

I might have to skip work one of these days and sneak off to a pond with an ultra-light rod and some yellow Mr. Twister jigs.


Even more fun but less dinner when the 10#+ Queen Northern Pike of the bay makes you work for 1/2 hour to not just break off.

Posted by: DaveA at May 15, 2022 06:06 PM (FhXTo)

260 shrimp salad pre-prepped and then dropped in butter lettuce leaves on the serving plate).

Posted by: Nova local at May 15, 2022 05:51 PM (exHjb)


Endive leaves make a nice 'boat/canoe' presentation for chopped/prepped salads. Green is fine, red is even prettier.

Posted by: RickZ at May 15, 2022 06:06 PM (ldL4g)

261 Folks...

It's a food thread.

We have about 50 threads each week for current events and venting one's bile into the internet.

Breaking news aside, I would appreciate it if the topics remained light.

Or rich and creamy like the spinach!

Posted by: CharlieBrown'sDildo at May 15, 2022 06:07 PM (XIJ/X)

262 254 There is a ruffle roller for those pasta edges isn't there?
Posted by: Skip at May 15, 2022 06:00 PM (2JoB

Yep. You could also try ravioli stamps.

Posted by: jix at May 15, 2022 06:08 PM (DU7iZ)

263 CBD, what is the fine mesh you use to filter your cooking oil? Do you re-use oil no matter what you cooked (other than feesh)?

Posted by: Helena Handbasket at May 15, 2022 06:08 PM (llON8)

264 Rich and creamy chicken salad.

Posted by: Infidel at May 15, 2022 06:08 PM (E0NVW)

265 Wonder how they will pin the church shooting on conservatives?

Posted by: Skip at May 15, 2022 06:09 PM (2JoB8)

266 In the cheapskate department, this is a hack I only discovered in the past year, which really extends the life of fresh greens. Open plastic box of say baby arugula, top it with a paper towel, and--this is the critical part--STORE IT UPSIDE DOWN. There will be no rotting. The paper towel gets so damp you'll have to change it. I currently have about a quarter left of a 1# box of baby arugula that says best used by April 24. Yes, there are occasional yellow leaves, but no watery icky smelly clumps.

Posted by: Wenda at May 15, 2022 06:10 PM (TK9+5)

267 OK, I'm back. I stomped off in a huff and have been shunning you all for the last 90 minutes. Except bluebell, of course. bluebell was not shunned.

Posted by: Weasel at May 15, 2022 06:10 PM (0IeYL)

268 CBD, that crispy potato recipe sounds fantastic. bluebell must be very proud of you, young Padawan!

Posted by: Duncanthrax at May 15, 2022 06:11 PM (a3Q+t)

269 I've been experimenting with white bbq sauce.

Mayo, apple cider vinegar, horseradish, cayenne, lemon juice and black pepper.

It's really good on chicken and shredded pork shoulder. I'm so used to tomato based bbq sauce, this is tangy and different.

Posted by: nurse ratched at May 15, 2022 06:12 PM (U2p+3)

270 I love pasta dishes, get frozen ravioli occasionally. Wife use to make pasta often since have the Kitchen Aid mixer but rarely anymore.

Posted by: Skip at May 15, 2022 06:12 PM (2JoB8)

271 OK, I'm back. I stomped off in a huff and have been shunning you all for the last 90 minutes. Except bluebell, of course. bluebell was not shunned.
Posted by: Weasel at May 15, 2022 06:10 PM


I just got here. Why am I being shunned?

Posted by: Duncanthrax at May 15, 2022 06:12 PM (a3Q+t)

272
I just got here. Why am I being shunned?
Posted by: Duncanthrax at May 15, 2022 06:12 PM (a3Q+t)
----
OK, Duncanthrax, you were not shunned.

Posted by: Weasel at May 15, 2022 06:14 PM (0IeYL)

273 Usually smoke for an hour, hour and a half then turn up the heat.

Thanks Blake — any special recipe? Not really a fan of meatloaf but have heard that smoked is the shizzle. Will add to the list!

Posted by: Squid at May 15, 2022 06:14 PM (dmCvD)

274 I've been experimenting with white bbq sauce.

Mayo, apple cider vinegar, horseradish, cayenne, lemon juice and black pepper.

It's really good on chicken and shredded pork shoulder. I'm so used to tomato based bbq sauce, this is tangy and different.
Posted by: nurse ratched at May 15, 2022 06:12 PM


Next, she'll be experimenting with the Carolina-style vinegar BBQ sauces.

Posted by: Duncanthrax at May 15, 2022 06:14 PM (a3Q+t)

275 Weasel!!!


Soon! You too Duncanthrax. And you're in trouble, mister.

Posted by: nurse ratched at May 15, 2022 06:14 PM (U2p+3)

276 >.I stomped off in a huff and have been shunning you all for the last 90 minutes.


it's because my house has electricity, isn't it

Posted by: DB at May 15, 2022 06:15 PM (geLO8)

277 Posted by: nurse ratched at May 15, 2022 06:14 PM (U2p+3)
-----
Yeah!

Posted by: Weasel at May 15, 2022 06:15 PM (0IeYL)

278 I just got here. Why am I being shunned?
Posted by: Duncanthrax at May 15, 2022 06:12 PM (a3Q+t)
----
OK, Duncanthrax, you were not shunned.
Posted by: Weasel at May 15, 2022 06:14 PM (0IeYL

Umm Weas, I thought we all agreed on the shunning. What are you doing?

Posted by: weirdflunky at May 15, 2022 06:16 PM (cknjq)

279 269 I've been experimenting with white bbq sauce.

Mayo, apple cider vinegar, horseradish, cayenne, lemon juice and black pepper.

It's really good on chicken and shredded pork shoulder. I'm so used to tomato based bbq sauce, this is tangy and different.
Posted by: nurse ratched at May 15, 2022 06:12 PM (U2p+3)

Seems like this would be great drizzled on CBD's potatoes...

Posted by: Nova local at May 15, 2022 06:16 PM (exHjb)

280 it's because my house has electricity, isn't it
Posted by: DB at May 15, 2022 06:15 PM (geLO
----
Well that's certainly part of it.

Posted by: Weasel at May 15, 2022 06:16 PM (0IeYL)

281 bluebell must be very proud of you, young Padawan!

Posted by: Duncanthrax at May 15, 2022 06:11 PM (a3Q+t)

Oyster Girl?

No...she is deeply disturbed by most things I do and is reevaluating her choice of blogs and friends.

And baseball teams, but that's because the Red Sox are in last place.

Posted by: CharlieBrown'sDildo at May 15, 2022 06:17 PM (XIJ/X)

282 Umm Weas, I thought we all agreed on the shunning. What are you doing?
Posted by: weirdflunky at May 15, 2022 06:16 PM (cknjq)
----
You don't think he made that up, do you?

Posted by: Weasel at May 15, 2022 06:18 PM (0IeYL)

283 My wife eats that crisp pickled okra all the time. I don't get it.

Posted by: bear with asymmetrical balls at May 15, 2022 06:18 PM (KFhLj)

284 Hey Weasel, I made a comment on your jar thingy. You said nothing back. Fine. FINE!

Posted by: Duke Lowell at May 15, 2022 06:19 PM (u73oe)

285 Weasel, we were just busy contemplating making chicken bowl for 20.

Posted by: Ben Had at May 15, 2022 06:19 PM (n1qTB)

286 Posted by: Wenda at May 15, 2022 06:10 PM (TK9+5)

When I buy iceberg lettuce (because of diet restrictions), when I cut out/remove the core, before I store it in a loosely wrapped produce bag, I place a napkin on the cut out core area and press it in. Discoloration is at a minimum. Changing the paper napkin is essential.

I also use paper towels to wrap cold cuts before I wrap them in plastic. Just do not do this with roast beef or corned beef or pastrami. But everything else lasts longer wrapped in a paper towel then plastic wrap. Again, changing the paper towel after each use is essential.

Posted by: RickZ at May 15, 2022 06:19 PM (ldL4g)

287 And boiled peanuts!

Posted by: nurse ratched at May 15, 2022 06:20 PM (U2p+3)

288 Posted by: Ben Had at May 15, 2022 06:19 PM (n1qTB)
----
Chicken bowl is one of my greatest inventions!

Posted by: Weasel at May 15, 2022 06:20 PM (0IeYL)

289 Posted by: Duke Lowell at May 15, 2022 06:19 PM (u73oe)
----
True. Duke is excused from the shunning.

Posted by: Weasel at May 15, 2022 06:21 PM (0IeYL)

290 Bowling with chickens? Seems like that would be messy.

Posted by: Duke Lowell at May 15, 2022 06:21 PM (u73oe)

291 Endive leaves make a nice 'boat/canoe' presentation for chopped/prepped salads. Green is fine, red is even prettier.

Posted by: RickZ at May 15, 2022 06:06 PM (ldL4g)

Beautiful and a great idea!

Posted by: Miley the duchess at May 15, 2022 06:21 PM (Mzdiz)

292 I'm being shunned? I'm stunned.

Posted by: N.L. Urker, my trench is full of chickens at May 15, 2022 06:21 PM (eGTCV)

293 Pickled okra is the perfect Bloody Mary garnish.

Posted by: Squid at May 15, 2022 06:22 PM (dmCvD)

294 I'm not shunned!

Wait, that's a good thing, right?

Posted by: Duke Lowell at May 15, 2022 06:22 PM (u73oe)

295 I live in Seattle. Being shunned is par for the course.

Posted by: nurse ratched at May 15, 2022 06:23 PM (U2p+3)

296 Beautiful and a great idea!

Posted by: Miley the duchess at May 15, 2022 06:21 PM (Mzdiz)


It really is finger food. Very little mess unlike the open/spread out type of rolled up lettuce. One handy dandy container. I've done the endive stuffed with chicken, ham and egg salads.

Really, you only need one endive as there are a lot of leaves in a bulb. And the leaves peel real easy. Two to be safe, though.

Posted by: RickZ at May 15, 2022 06:24 PM (ldL4g)

297 >>> 295 I live in Seattle. Being shunned is par for the course.
Posted by: nurse ratched at May 15, 2022 06:23 PM (U2p+3)

Those people are asshoes. Hang out with us instead!!

Posted by: Helena Handbasket at May 15, 2022 06:25 PM (llON8)

298 Seems like this would be great drizzled on CBD's potatoes...
Posted by: Nova local at May 15, 2022 06:16 PM (exHjb)

On Bratwurst and Hot dogs too.

Posted by: Hairyback Guy at May 15, 2022 06:25 PM (R/m4+)

299 Thanks Blake — any special recipe? Not really a fan of meatloaf but have heard that smoked is the shizzle. Will add to the list!
Posted by: Squid at May 15, 2022 06:14 PM (dmCvD)
----------

No special recipe for the meatloaf. I wish there was some sooper sekret way to make great meatloaf, but, much like restaurant quality hash browns at home, great meatloaf seems to be a somewhat mythical beast.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 06:25 PM (5pTK/)

300 Posted by: nurse ratched at May 15, 2022 06:20 PM (U2p+3)
-----
Just keeps getting better!

Posted by: Weasel at May 15, 2022 06:26 PM (0IeYL)

301 Great hash browns require a flat top. Preferably restaurant quality.

Posted by: nurse ratched at May 15, 2022 06:28 PM (U2p+3)

302 Wait, the cooking thread is now combined with the shunning thread?

Darn it, I missed the memo again!

Peter probably didn't include the proper cover sheet when the memo was sent out.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 06:28 PM (5pTK/)

303 Posted by: Helena Handbasket at May 15, 2022 06:25 PM (llON
-----
Howdy HH!

Posted by: Weasel at May 15, 2022 06:28 PM (0IeYL)

304 great meatloaf seems to be a somewhat mythical beast.

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 06:25 PM (5pTK/)


A little uncooked regular (not instant) oatmeal in the loaf mix. Keeps the loaf tender. Soaks up the grease, too.

Posted by: RickZ at May 15, 2022 06:28 PM (ldL4g)

305 In Louisiana where I grew up we called them Brim, not Crappie. Some people call the Sun fish right?

Posted by: Anti doesn't matter at May 15, 2022 06:29 PM (cnTzX)

306 Helena!

ASAP!

Posted by: nurse ratched at May 15, 2022 06:29 PM (U2p+3)

307 Question, I have never cooked my lasagna in anything but a glass dish. Does baking it an aluminium pan change the taste?

Posted by: Ben Had at May 15, 2022 06:29 PM (n1qTB)

308 All this shunning, I'm getting a scotch

Posted by: Skip at May 15, 2022 06:30 PM (2JoB8)

309 great meatloaf seems to be a somewhat mythical beast.

That’s the intrigue for me. It should be basic and a fabulous comfort food but I’m stumped. I think smoking would add another dimension.

Posted by: Squid at May 15, 2022 06:32 PM (dmCvD)

310 Except bluebell, of course. bluebell was not shunned.
Posted by: Weasel at May 15, 2022 06:10 PM

Never a good idea to shun the Mistress of the Shiv.

Posted by: RedMindBlueState at May 15, 2022 06:32 PM (RkC6l)

311 heh - I love pickled Okra! nice and crunchy.

Posted by: Tom Servo at May 15, 2022 06:32 PM (r46W7)

312 I live in Seattle. Being shunned is par for the course.
Posted by: nurse ratched at May 15, 2022 06:23 PM (U2p+3)
-----------

Well, we hate you because you're an intolerant right wing GOD botherer!

Posted by: Average Seattle Denizen at May 15, 2022 06:32 PM (5pTK/)

313 Knew someone that put steel cut oats in meatloaf. Never tried it myself. I do know that chili sauce on top is way better than tomato paste. (And I'm talking about Heinz chili sauce).

Posted by: Notsothoreau - look forward at May 15, 2022 06:32 PM (YynYJ)

314 Ben I think I have and if remember it can, tomatoes in aluminum tend to interact to me.

Posted by: Skip at May 15, 2022 06:33 PM (2JoB8)

315 The pan makes a big difference for lasagna. I use enameled cast iron.

Posted by: Squid at May 15, 2022 06:34 PM (dmCvD)

316 I live in Seattle. Being shunned is par for the course.
Posted by: nurse ratched at May 15, 2022 06:23 PM (U2p+3)
------------
Are we having shun, yet?

Posted by: Captain Obvious, Laird o' the Sea at May 15, 2022 06:34 PM (aaGzp)

317 Question, I have never cooked my lasagna in anything but a glass dish. Does baking it an aluminium pan change the taste?

Posted by: Ben Had at May 15, 2022 06:29 PM (n1qTB)


My Mom always made it in a big metal roasting pan. It was fine -- and a lot of it.

Posted by: RickZ at May 15, 2022 06:34 PM (ldL4g)

318 What a day. I won't fill up the food thread but holy shit.. I just wanted a normal relaxed Sunday.

Posted by: Jewells45 at May 15, 2022 06:34 PM (nxdel)

319 Skip, that was my thought too. I'll just use two glass dishes.

Posted by: Ben Had at May 15, 2022 06:35 PM (n1qTB)

320 Hey Weasel! I need to send more video... ;P

>>> 306 Helena!

ASAP!
Posted by: nurse ratched at May 15, 2022 06:29 PM (U2p+3)

Right??

ok, time to make some food here, I have some cow parts to grill and will roast asparagus to go with it.

Posted by: Helena Handbasket at May 15, 2022 06:35 PM (llON8)

321 What a day. I won't fill up the food thread but holy shit.. I just wanted a normal relaxed Sunday.
Posted by: Jewells45 at May 15, 2022 06:34 PM (nxdel)
--------------

*pours self Gin & Tonic*

*Proffers bottle of gin to Jewells*

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 06:35 PM (5pTK/)

322 318 What a day. I won't fill up the food thread but holy shit.. I just wanted a normal relaxed Sunday.
Posted by: Jewells45 at May 15, 2022 06:34 PM (nxdel)

Dark chocolate brownies (from a box mix - thanks Duncan Hines) with ginger vanilla tea is the answer to a relaxed Sunday!

Wait, that's my answer...

Posted by: Nova local at May 15, 2022 06:36 PM (exHjb)

323 311 heh - I love pickled Okra! nice and crunchy.
Posted by: Tom Servo at May 15, 2022 06:32 PM (r46W7)

the gefite fish of east TX

Posted by: REDACTED at May 15, 2022 06:37 PM (us2H3)

324 Knew someone that put steel cut oats in meatloaf.

Posted by: Notsothoreau - look forward at May 15, 2022 06:32 PM (YynYJ)

It makes sense. Meatloaf is just a big meatball, and people put bread in meatballs as a matter of course!

Try bacon ...it's even better than catsup or chili sauce.

Posted by: CharlieBrown'sDildo at May 15, 2022 06:37 PM (XIJ/X)

325 Time for me to clean up dinner! Thanks for an awesome food thread again CBD...I'm gonna miss 2 of these in June and it's gonna make me a little sad!

Posted by: Nova local at May 15, 2022 06:37 PM (exHjb)

326 Gefilte fish isn't actually disgusting.

Posted by: SFGoth at May 15, 2022 06:38 PM (KAi1n)

327 heh - I love pickled Okra! nice and crunchy.
Posted by: Tom Servo at May 15, 2022 06:32 PM (r46W7)

the gefite fish of east TX
Posted by: REDACTED at May 15, 2022 06:37 PM (us2H3)

Gefilte fish isn't actually disgusting.
Posted by: SFGoth at May 15, 2022 06:38 PM (KAi1n)
--------------
How about Marmite, then?

Posted by: Captain Obvious, Laird o' the Sea at May 15, 2022 06:39 PM (aaGzp)

328 Relaxing Sunday? 1807 Macaroni and cheese dinner

https://youtu.be/Rn5Sjley_r0

You do not have to listen to the news on Sunday. The same stories will be there Monday.

Posted by: Notsothoreau - look forward at May 15, 2022 06:40 PM (YynYJ)

329 CBD, what is this evenings cocktail of choice?

Posted by: Ben Had at May 15, 2022 06:40 PM (n1qTB)

330 I was at the store yesterday trying to decide on what to make for the weekend, and it occurred to me I hadn't put together a gumbo in a while. I first looked at getting some scallops - $35 per pound????? I like scallops but not THAT much! So I remembered that the best gumbo I've ever had was a duck and andouille gumbo at PreJeans in Lafayette, so I decided to see how close I could get on the cheap and easy.

At most stores here in ET, you can get containers of Farmer's Seafood Gumbo, out of Shreveport. It's a bit bland, but it's a good base to build a gumbo around and it saves a lot of time. (has some shrimp and crab in it) I sauteed 2 onions, tossed in a box of mushrooms since they were getting old, and added a frozen gumbo vegetable mix, mostly tomatoes and okra. I like gumbo's with a LOT of meat, so instead of duck I cut up a whole roast chicken into it, and then cooked about a pound of andouille sausage (ann-DOO-ee) and cut it up into bite sized pieces. Added salt, pepper, and Tony Chachere's seasoning. When it was done, something was still missing from the flavor, but thanks to my wife for reminding me - Tabasco!!!
Made a big potful and it is marvelous.

Posted by: Tom Servo at May 15, 2022 06:40 PM (r46W7)

331 Miley, if you're thinking of deviled eggs, make the mayonnaise with bacon grease. You get the bacon flavor and it's neater. Very delicate. People often don't even guess what it is.

Posted by: Wenda at May 15, 2022 06:40 PM (TK9+5)

332 good ground chuck, stale bread soaked in milk and a pan that lets the loaf drain while cooking are some of my tips on meat loaf

also saute thee onions and raosted garlic doesn't hurt

Posted by: REDACTED at May 15, 2022 06:41 PM (us2H3)

333 In Louisiana where I grew up we called them Brim, not Crappie. Some people call the Sun fish right? `
------
Since I was a kid up north here Sun Fish were Bluegills and Crappie were Crappie.

Posted by: dartist at May 15, 2022 06:42 PM (+ya+t)

334 Friends has a margarita machine and we are going to do a test run on spicy margaritas. Margarita mix with jalapeno and hatch- Super good.

Posted by: Ben Had at May 15, 2022 06:42 PM (n1qTB)

335 CBD, what is this evenings cocktail of choice?

Posted by: Ben Had at May 15, 2022 06:40 PM (n1qTB)

I was in London last month and brought back a very nice bottle of London Dry Gin. Tonight will be the last martini out of it! So sad...

Posted by: CharlieBrown'sDildo at May 15, 2022 06:43 PM (XIJ/X)

336 don't matter what, just fill my glass up to the bream

Posted by: REDACTED at May 15, 2022 06:44 PM (us2H3)

337 Afternoon.

OT: I just got a new pair of surround d sound speakers as a gift to myself and threw on a Blu-ray of Romancing The Stone. Sounds great. And, coming back to the topic, Kathleen Turner has a booty that looks *most delicious*. Actually, the entirety of her looks most delicious. I'd pour whipped cream all over her. Mmmmmmm...

Posted by: Robert at May 15, 2022 06:44 PM (1Yy3c)

338 if you're thinking of deviled eggs, make the mayonnaise with bacon grease.

Posted by: Wenda at May 15, 2022 06:40 PM (TK9+5)

Yum. I would do the same thing with a BLT!

Posted by: CharlieBrown'sDildo at May 15, 2022 06:45 PM (XIJ/X)

339 I don't think I have ever had a bad meatloaf. It's a state of mind thing. Crazy, but there it is.

Posted by: Indignacio Vindacatorem at May 15, 2022 06:45 PM (oWBc3)

340 I think Margaritas are my favorite mixed drink; either them or black russians.

Posted by: Tom Servo at May 15, 2022 06:45 PM (r46W7)

341 don't matter what, just fill my glass up to the bream
Posted by: REDACTED at May 15, 2022 06:44 PM (us2H3)
---------------
Sounds fishy to me.

Posted by: Captain Obvious, Laird o' the Sea at May 15, 2022 06:45 PM (aaGzp)

342 Kathleen Turner has a booty that looks *most delicious*. Actually, the entirety of her looks most delicious. I'd pour whipped cream all over her. Mmmmmmm...
Posted by: Robert at May 15, 2022 06:44 PM (1Yy3c)
------------
Sadly, she's turned into a butterball.

Posted by: Captain Obvious, Laird o' the Sea at May 15, 2022 06:46 PM (aaGzp)

343 I was in London last month and brought back a very nice bottle of London Dry Gin. Tonight will be the last martini out of it! So sad...
Posted by: CharlieBrown'sDildo at May 15, 2022 06:43 PM (XIJ/X)
---

Sounds like another trip to London is in order.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at May 15, 2022 06:47 PM (Dc2NZ)

344 Thanks Blake!

Posted by: Jewells45 at May 15, 2022 06:48 PM (nxdel)

345 Sounds like another trip to London is in order.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at May 15, 2022 06:47 PM (Dc2NZ)

Another trip to London is always in order. It may be my favorite city on earth.

Posted by: CharlieBrown'sDildo at May 15, 2022 06:48 PM (XIJ/X)

346 gotta sous vide that shit

Posted by: ghost of hallelujah at May 15, 2022 06:51 PM (sJHOI)

347 Okra pickles are fantastic. Maybe my favorite way to eat the mucilaginous little buggers. Pickling seems to go a long way to suppressing that aspect of their texture, by the way.

I'm an unreconstructed Yankee but my wife, originally of Appomattox, VA, turned me on to them and I never looked back.


Posted by: Directrix Gazer at May 15, 2022 06:51 PM (SzFQ1)

348 All the days I been to London, missed a lot I could have seen.

Posted by: Skip at May 15, 2022 06:52 PM (2JoB8)

349 You think Ashley Judd hasn't aged well....Kathleen Turner, I seriously thought it was a fat tranny

Posted by: ghost of hallelujah at May 15, 2022 06:53 PM (sJHOI)

350 The Other McCain has a good funny rant on Depp and Heard

Posted by: Skip at May 15, 2022 06:53 PM (2JoB8)

351 I bought some pickled asparagus. It was really tasty. I'll have to try the okra.

Posted by: Notsothoreau - look forward at May 15, 2022 06:53 PM (YynYJ)

352 CBD did you happen to make it to Trafalgar Square?

Posted by: Jewells45 at May 15, 2022 06:54 PM (nxdel)

353 You think Ashley Judd hasn't aged well....Kathleen Turner, I seriously thought it was a fat tranny
Posted by: ghost of hallelujah at May 15, 2022 06:53 PM (sJHOI)

Or Roseanne Barr.

Posted by: Hairyback Guy at May 15, 2022 06:54 PM (R/m4+)

354 Kathleen Turner, I seriously thought it was a fat tranny
Posted by: ghost of hallelujah at May 15, 2022 06:53 PM (sJHOI)
----------

Didn't Kathleen Turner play Chandler's tranny dad in "Friends?"

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 06:55 PM (5pTK/)

355 Another trip to London is always in order. It may be my favorite city on earth.
Posted by: CharlieBrown'sDildo at May 15, 2022 06:48 PM (XIJ/X)

I was able to take a trip there in 2016 with friends, although we were 4 days in London, there were events planned to be at, and so we agreed that we would have one day where each of us could do whatever they wanted for the day. We went our separate ways for that day; with so much to do there, what do you choose? Some did British Museum, some did art, some did Westminster tours; I chose to spend almost the entire day seeing all of the Tower of London, and I was greatly pleased with my choice. (I always wanted to see it!) Then I spent the remaining hours of daylight riding around the city on the Underground, got off at Baker Street, and walked down to the London Eye and watched the sun set from the top of the Big Wheel. A marvelous, marvelous day.

Posted by: Tom Servo at May 15, 2022 06:55 PM (r46W7)

356 Another trip to London is always in order. It may be my favorite city on earth.

My Pop used to say the same thing.

Posted by: Notorious BFD at May 15, 2022 06:55 PM (Xrfse)

357 I almost dropped to the floor in a dead faint when the XO's boss's wife made Bohemian potato dumplings using potato flakes. Heresy!!!!

Posted by: Captain Josepha Sabin -- I wasn't particularly fond of the '70s the first time around at May 15, 2022 06:56 PM (oJGeL)

358 CBD did you happen to make it to Trafalgar Square?

Posted by: Jewells45 at May 15, 2022 06:54 PM (nxdel)

Twice! Once to go to The National Gallery, and once on the way to Covent Garden.

Posted by: CharlieBrown'sDildo at May 15, 2022 06:56 PM (XIJ/X)

359 don't matter what, just fill my glass up to the bream
Posted by: REDACTED at May 15, 2022 06:44 PM


As opposed to the grunnion?

Posted by: Duncanthrax at May 15, 2022 06:56 PM (a3Q+t)

360 A woman at the pub gave me a jar of pickled jalapeños. Delicious. She also gave me a jar of pickled beans, which I haven't opened yet.

Posted by: N.L. Urker, my trench is full of chickens at May 15, 2022 06:57 PM (eGTCV)

361 CBD, I did a take off on a BLT for a dinner salad this week. Bacon mayonnaise would have been perfect. You've inspired me! Thanks.

Posted by: Wenda at May 15, 2022 06:57 PM (TK9+5)

362 341 don't matter what, just fill my glass up to the bream
Posted by: REDACTED at May 15, 2022 06:44 PM (us2H3)
---------------
Sounds fishy to me.
Posted by: Captain Obvious, Laird o' the Sea at May 15, 2022 06:45 PM (aaGzp)

you haven't lived until you've made your Tang with seawater

Posted by: REDACTED at May 15, 2022 06:57 PM (us2H3)

363 Thanks for reading and lurking and commenting folks!

Posted by: CharlieBrown'sDildo at May 15, 2022 06:58 PM (XIJ/X)

364 Another trip to London is always in order. It may be my favorite city on earth.
Posted by: CharlieBrown'sDildo at May 15, 2022 06:48 PM (XIJ/X)
---------

I would suppose that, with all the murders and mayhem that seems to be concentrated in and around London, it's probably lost enough population to make it much easier to get around in........

Posted by: blake - semi lurker in marginal standing (5pTK/) at May 15, 2022 06:59 PM (5pTK/)

365 CBD I have an old picture circa 1952 or 53 that my mom took right after she met my dad. Would be happy to share it.

Posted by: Jewells45 at May 15, 2022 06:59 PM (nxdel)

366 I've finished the dregs of a bottle of Campari with Coke just to get rid of it. Campari is too bitter for me.

Posted by: N.L. Urker, my trench is full of chickens at May 15, 2022 07:00 PM (eGTCV)

367 when I was a kid, Boodles was popular in London

I thought it was kinda gay, like everything else in England

Posted by: REDACTED at May 15, 2022 07:03 PM (us2H3)

368 I'll bet pickled jalapeños would be delicious in egg salad

Posted by: N.L. Urker, my trench is full of chickens at May 15, 2022 07:05 PM (eGTCV)

369 Pickled okra is an addiction. Eat one and eat the whole damn jar. Cannot stop myself.

Posted by: Xipe Totec at May 15, 2022 07:05 PM (eJn7u)

370 as a kid, we had fried okra like every night

on a farm, you tend to do this

the black ones were my favs

Posted by: REDACTED at May 15, 2022 07:09 PM (us2H3)

371 Thank you CBD!

Posted by: Squid at May 15, 2022 07:12 PM (dmCvD)

372 shooting at CA church

CNN can't figure out what the motive might be

Posted by: REDACTED at May 15, 2022 07:12 PM (us2H3)

373 Show of hands: How many of you had to sweep away the bills from the kitchen table in order to put food on the table to feed your families? Were you able to make ends meet?

Posted by: Dr. Bone at May 15, 2022 07:34 PM (G4Nqr)

374 194 I also filter and reuse frying oil.
My late wife bought a neat metal container with built in gauze filter, just for that job.
It looks similar to this but not as expensive
https://is.gd/7mvAui
I can make French fries probably 4-6 times before throwing out the oil.
Posted by: Ciampino at May 15, 2022 05:25 PM (qfLjt)

Thank you very much!

Posted by: CloseTheFed at May 15, 2022 08:05 PM (LeNk3)

375 Thanks for the link to the long life show. I want to move to the Greek Isles. Interesting enough, the USA location is Loma Linda, CA. The thesis of the episode is that faith in Christ via the 7th Day Adventists is what helps the community. They are vegetarian, no alcohol, very healthy (workout, walking) lifestyle. The host is a Scandi meeting these evangelical Christians. Interesting.

Posted by: sassy at May 15, 2022 09:01 PM (xSICi)

376 A little uncooked regular (not instant) oatmeal in the loaf mix. Keeps the loaf tender. Soaks up the grease, too.

Posted by: RickZ at May 15, 2022 06:28 PM (ldL4g)

Richard's aunt's recipe calls for 3/4 quick oats (not instant) per 1.5 lb ground beef, and 8 oz of tomato juice. Plus eggs of course, and S&P. That's it.

Posted by: Miley the duchess at May 15, 2022 09:03 PM (Mzdiz)

377 Miley, if you're thinking of deviled eggs, make the mayonnaise with bacon grease. You get the bacon flavor and it's neater. Very delicate. People often don't even guess what it is.

Posted by: Wenda at May 15, 2022 06:40 PM (TK9+5)

I can't remember the last time I made my own mayonnaise - must've been in the early 90s. Can one just soften it and add to the Duke's?

Posted by: Miley the duchess at May 15, 2022 09:08 PM (Mzdiz)

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Posted by: pastime at June 07, 2022 03:47 AM (ykCo3)

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