Food Thread: You Can Pull My Pork From My Cold Dead Hands!

Oh yes...that is on the menu here at lovely Chez Dildo, mostly because I am alone for a couple of days and get to eat exactly what I want!

Why yes, dinner last night was bourbon, ice cream, and pork ribs.

No...wait...that was breakfast. Dinner was bourbon, pork ribs, ice cream and sauteed squash! And baked beans. And peanut butter.

But dinner tonight will be Porc Fumé au Chou Sur une Brioche Avec Sauce Piquante, with a good beer that isn't a mouthful of hops. And bourbon and ice cream, because I am not a savage, and that is a part of every well balanced meal.

And for those of you who are curious, Sous vide for 24 hours at 160 degrees, then into the smoker for an hour or so for a taste of cherry wood and a bit of a crust. One of the huge advantages of Sous Vide is that all of the juices are retained, instead of dripping away in the smoker, so right now I have a quart of drippings quietly sitting on the counter, separating the fat so I will be able to make a delicious sauce that isn't too greasy.

Don't knock it 'til you try it!

******

One of the oddest and most disturbing things about the current crop of 20-somethings I know is that they are almost completely detached from the realities of their world. They have no idea where their food comes from; they have no idea where the technology that runs their world comes from; they have even less of an idea how to maintain it; and their answer to most problems is: call somebody to take care of it.

Of course this is a massive generalization. There are a few who understand how things work, but most don't, and that detachment bodes ill for them if the current trends in food supply chains continue on their rather unpleasant course. Pre-sliced cold cuts? Try again. You will have to butcher that pig yourself. And then make damned sure you don't waste any of it, including the ring meat and the squeal!

Yes, please get off my lawn.

******

Looks like a nice slice of pâté with some sort of throwaway garnish.

Except, that garnish was a cornichon sorbet, which sounds terminally weird, but goes spectacularly well! Besides, cornichons (tiny pickles) are a classic accompaniment to pâté, so why not!

******

There is a great dish that I have had at several Greek restaurants that looks ridiculously easy to make. It's just gigante beans in a light tomato sauce. But the internet tells me that there are many recipes, some of which sound pretty boring.

Any Greeks in the audience? Any Greeks in the audience who have their grandmother's recipe for gigante beans in tomato sauce?

******
Regular commenter "Bitter Clinger" asks a fun question! My answer is, "Yes...of course!" Every home cook has something like that!

Do you have those dishes in your repertoire that family and friends always brag on, but you have no clue as to just how you made it, you just cook it entirely by feel and probably it never truly comes out the same twice, but it's always on point?
This is my relationship with the old Southern favorite Shrimp n' Grits.
I don't think I've ever measured anything in this dish to exacting measures, save for the water and grits for the base.
But after that it's "'bout that much butter, some white cheddar cheese, maybe a little heavy cream, couple pinches of salt. Yeah, that's about right."
And as for the shrimp and sauce, I dunno, "fry up some Cajun sausage in bacon grease with onion and some minced garlic, season with this and that, in with the shrimp and finish with cream."
How much? I dunno. The right amount, I'd say.
Wonder what dishes the Horde cooks from the hip?

So have at it...what are your best dishes that don't have recipes?
******
Baked Feta with Cherry Tomatoes

It looks like a fun recipe, but I would be careful with the tomatoes. Cherry tomatoes and grape tomatoes can sometimes have thick and tough skins that do not roast well. But a single taste will tell you whether they will work, so give it a shot...I certainly will.

******
A man wakes up after a heavy night of drinking to his wife happily cooking breakfast.

Confused, he approaches his daughter for an explanation of last night when he arrived home.

"You kicked in the door when you couldn't get your key in the lock, fell through the table and broke it, and pissed your pants."

"Jesus! So then why the hell is she in such a good mood?"

"When she tried to take your pants off to wash them, you slapped her hand away and said, 'Get your hands off me! I'm married!'"

******
Just send me oysters. Lots of oysters, and I will provide special dispensation for those without taste who insist upon maple syrup with their French Toast. And 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 the rest of you are off the hook with maple syrup and French Toast: I'm still watching 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

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at July 10, 2022 04:00 PM (2JoB8)

2 Got a rib cook off coming up in October. The wife is gonna get tired of eating rib experiments.

Posted by: joe biden at July 10, 2022 04:02 PM (bVYXr)

3 Getting chili peppers from garden, but thinking tomorrow make chili, hamburger grilled tonight.
And Thursday morning it's French Toast day.

Posted by: Skip at July 10, 2022 04:03 PM (2JoB8)

4 Too much effort. If I can't sous vide in under 5 hours, not interested.

The bourbon constant might explain a few things, however.

Posted by: blake - semi lurker in marginal standing (5pTK/) at July 10, 2022 04:04 PM (5pTK/)

5 They have no idea where their food comes from; they have no idea where the technology that runs their world comes from; they have even less of an idea how to maintain it; and their answer to most problems is: call somebody to take care of it.
___

Which is a boon for certain trades.

Posted by: SMH at what's coming at July 10, 2022 04:05 PM (6WvEm)

6 Shrimp 'n grits with cheese +1

Posted by: Martini Farmer at July 10, 2022 04:06 PM (BFigT)

7 I bet RMBS will have a great recipe for those gigante beans.

We got to meet his adorable mom at the NoVaMoMe and let me tell you, she was the sweetest thing. And nothing fazed her. Great lady who probably also has a great gigante bean recipe.

Posted by: bluebell at July 10, 2022 04:06 PM (aeePL)

8 Does anyone eat Octopus on the regular?

Posted by: AlaBAMA at July 10, 2022 04:06 PM (mE7cY)

9 A conversation upthread has me wanting to find find my spiralizer and make some kind of zucchini spaghetti.
I've been living on meat and crap for four years.
It's time for a change.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 04:07 PM (VdGjU)

10
I read something on FB about millenials "discovering" ice cream in rootbeer.

You mean a rootbeer float? . There is nothing new in the world. Just because something happens to you for the first time doesnt mean its the first it ever happened. Well, except for eating Tide Pods and snorting condoms. Thats on yaall.

Posted by: fixerupper at July 10, 2022 04:08 PM (5JWSQ)

11 I am moving me and my family to Brattleboro so my kids get that great education that Clogginstein has. Then off to the University of Vermont at Brattleboro to spend $100K for a BA Degree in Gender and Pronoun Mechanics. Maybe a MA in Gay Pride Lifestyles from the same College.

What does everybody think about this idea? I want me kids to graduate from college with the educational level a a 6th grader, clueless as Kamala Harris the vocabulary expert and spelling bee champion.

Posted by: Ferd Berfall at July 10, 2022 04:09 PM (X++p7)

12 Thanks everyone for the suggestions on the thread below. Bluebell I like your idea of putting it in my water!

Guess I'll make a cucumber salad. Save the other one for my water.

Posted by: jewells45 at July 10, 2022 04:09 PM (nxdel)

13 Well, except for eating Tide Pods and snorting condoms. Thats on yaall.
Posted by: fixerupper at July 10, 2022 04:08 PM (5JWSQ)
-----------

I always rolled my eyes at tide pod generation trying to use "okay, boomer" as an epithet.

Posted by: blake - semi lurker in marginal standing (5pTK/) at July 10, 2022 04:10 PM (5pTK/)

14 Just posted on YouTube by Chef John (actually, by his Corporate Overlords):

8 Indulgent Homemade Ice Cream Recipes

https://youtu.be/IeMRlyVB63c

Posted by: bluebell at July 10, 2022 04:10 PM (aeePL)

15 What are your recommendations for adding non meat to my diet?

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 04:10 PM (VdGjU)

16 > They have no idea where their food comes from

We kinda rely on that, actually.

Posted by: National Mushroom Growers Association at July 10, 2022 04:10 PM (bW8dp)

17 "So have at it...what are your best dishes that don't have recipes?"

My chili. It's never the same twice, but it's always good. it's won office chili cook-off contests. Thing is, I add peppers that are rich and full, and not just heat. I don't think burning is a flavor.

the one thing that hampers me is that my wife does not like spicy food very much. She finds some ranch dressings to be too tangy. But, she's from Ohio, so she gets a pass.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 04:10 PM (x8Wzq)

18 The one picture looks like a slice of spam with an olive on it.

Posted by: jewells45 at July 10, 2022 04:10 PM (nxdel)

19 My grocery store has been out of Club Crackers for awhile now.

Posted by: Anti doesn't matter at July 10, 2022 04:11 PM (aToww)

20 Lunch Report: I stopped at Mighty Fine Burgers, a small Central-Texas burger outfit owned by the same group that owns Rudy's BBQ.

One of their attractions are hand-dipped shakes made with Bluebell ice cream. They also offer a burger-of-the-month, which have always been uniformly excellent, but this month's tops all that I've had.

Burger with jack cheese, on a bed of Asian coleslaw and some dressing, topped with a ring of grilled pineapple. It was outstandingly delicious.

It's name? The Big Kahuna Burger. And yes, that IS a tasty burger!

Posted by: Duncanthrax at July 10, 2022 04:11 PM (a3Q+t)

21 The one picture looks like a slice of spam with an olive on it.
Posted by: jewells45
___

It isn't?

Posted by: SMH at what's coming at July 10, 2022 04:11 PM (6WvEm)

22 Posted by: Duncanthrax at July 10, 2022 04:11 PM (a3Q

What town ?

Posted by: Anti doesn't matter at July 10, 2022 04:12 PM (aToww)

23 18 The one picture looks like a slice of spam with an olive on it.
Posted by: jewells45 at July 10, 2022 04:10 PM (nxdel)

Hey, that's my lunch!

Posted by: Marie Kondo at July 10, 2022 04:12 PM (PiwSw)

24 Just send me oysters. Lots of oysters

Oysters in July

*throws confetti*

Posted by: Miklos "Rip" T@ylor at July 10, 2022 04:13 PM (thbCK)

25 Shrimp 'n grits with cheese +1
Posted by: Martini Farmer at July 10, 2022 04:06 PM (BFigT)

Have only had that once. But, it seems to be a good hangover breakfast. I liked it.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 04:13 PM (x8Wzq)

26 One of their attractions are hand-dipped shakes made with Bluebell ice cream.

Posted by: Duncanthrax at July 10, 2022 04:11 PM (a3Q+t)
-------

I'm crying over here.

Posted by: bluebell at July 10, 2022 04:13 PM (aeePL)

27 > The one picture looks like a slice of spam with an olive on it.
__________

lol I thought the exact thing. Extra salty

Posted by: Martini Farmer at July 10, 2022 04:14 PM (BFigT)

28 Ice cream float was invented in Philly in the late 1800s by accident.

People in Australia call it a spider.

Because Australia.

Posted by: AlaBAMA at July 10, 2022 04:14 PM (mE7cY)

29 Tonight's dinner will be steak cooked on a wood fire, with Patatas Bravas (=sauteed potatoes with a spicy tomato sauce), and a nice Spanish red.

Posted by: Trimegistus at July 10, 2022 04:14 PM (QZxDR)

30 Great lady who probably also has a great gigante bean recipe.

Posted by: bluebell at July 10, 2022 04:06 PM (aeePL)

Does she read the Food Thread?

Posted by: CharlieBrown'sDildo at July 10, 2022 04:14 PM (XIJ/X)

31 I saw a thing on YouTube with a guy making stuff with spam including biscuits with spam gravy and spam turkey, mashed potatoes and spam gravy. It was intriguing but did not make hungry.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 04:14 PM (VdGjU)

32 Does she read the Food Thread?
Posted by: CharlieBrown'sDildo at July 10, 2022 04:14 PM (XIJ/X)
-----

I don't know but looking at your nic I sure hope not.

Posted by: bluebell at July 10, 2022 04:15 PM (aeePL)

33 Speaking of which, did you ever send Muad'dib a thank-you note for his thoughtful hand-made gift?

Posted by: bluebell at July 10, 2022 04:15 PM (aeePL)

34
I hear that Yoko Ono sous vide's the carrots she puts in her chili....

Posted by: IllTemperedCur at July 10, 2022 04:16 PM (KYKwc)

35 What are your recommendations for adding non meat to my diet?

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 04:10 PM (VdGjU)

Vegetables are great when cooked correctly. And that means with those evil ingredients...salt and fat.

Posted by: CharlieBrown'sDildo at July 10, 2022 04:16 PM (XIJ/X)

36 For cheesy grits, lots of cooks use shredded mozzarella, but I prefer grated hard parmesan or Romano cheese. It holds up better while cooking.

Posted by: gourmand du jour at July 10, 2022 04:16 PM (jTmQV)

37 So have at it...what are your best dishes that don't have recipes?"

----

I make a cabbage dish in my Insta pot. Head of cabbage, Rotella, ground beef, onion, garlic, spicy sausage if I have any.

Awesomeness

Posted by: fixerupper at July 10, 2022 04:16 PM (5JWSQ)

38 The late lamented Fly By Night Club in Anchorage Alaska had dozens of Spam dishes on the menu.

Plus, Spam was free if you ordered a bottle of Dom Perignon.

Posted by: National Mushroom Growers Association at July 10, 2022 04:16 PM (bW8dp)

39 I like the joke. They flipped the script .

Posted by: Anti doesn't matter at July 10, 2022 04:17 PM (aToww)

40 It's name? The Big Kahuna Burger. And yes, that IS a tasty burger!

Posted by: Duncanthrax at July 10, 2022 04:11 PM

English mother fvcker, do you speak it?

Posted by: joe biden at July 10, 2022 04:17 PM (bVYXr)

41 Posted by: bluebell at July 10, 2022 04:15 PM (aeePL)

Of course. And apparently he is on the lam because of some threats made. Something about, "I have a shiv and I know how to use it..."

Posted by: CharlieBrown'sDildo at July 10, 2022 04:17 PM (XIJ/X)

42 I'm crying over here.
Posted by: bluebell

Not shivvering?

Posted by: Miklos must unuse one key at July 10, 2022 04:17 PM (thbCK)

43 24 hours?

You "cook" something for 24 hours?

That is WAY more than 2 minutes.

Posted by: Weasel at July 10, 2022 04:17 PM (0IeYL)

44 Crazy Ivan.

Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:17 PM (bVYXr)

45 Shit

Ro-Tel tomatoes.

Not Rotella diesel oil...

Sheesh

Posted by: fixerupper at July 10, 2022 04:17 PM (5JWSQ)

46 Here's the thing. When your food Nazi wife dies you have no idea where she put the spirilizer.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 04:18 PM (VdGjU)

47
Migas was always my "close my eyes and throw contents of the fridge at a frying pan" dish.

Posted by: IllTemperedCur at July 10, 2022 04:19 PM (KYKwc)

48 UN Deletes Article Touting ‘Benefits’ of World Hunger: ‘Hungry People Are the Most Productive People’

https://tinyurl.com/ykvmvfu8

Posted by: SMH at what's coming at July 10, 2022 04:19 PM (6WvEm)

49 What is the main goal with the non meat NL? If you just want to increase the veggie intake Julia Childs has you covered. Cook em and add some butter and salt, I like a bit of pepper as well. I keep frozen veggie mixes that dad and I like on hand so I can just steam the veggies in the microwave and add the butter and seasoning since I am not good at planning and timing to cook veggies traditionally to be done when the meat is.

Zucchini packets are quite tasty for the smoker or grill. Slice your zucchini and a bit of onion. Put in foil packets like you would do taters, put on the grill. They cook faster than taters but I don't have a good timing. They have more moisture so they probably wont burn very quickly though. You could also do veggie kabobs to go with your tasty meat main course.

Posted by: PaleRider is simply irredeemable at July 10, 2022 04:19 PM (3cGpq)

50 One of their attractions are hand-dipped shakes made with Bluebell ice cream.

Posted by: Duncanthrax at July 10, 2022 04:11 PM (a3Q+t)
-------

I'm crying over here.
Posted by: bluebell at July 10, 2022 04:13 PM

Strawberry, Vanilla, Chocolate, Sea Salt Caramel, and this month's speciality, Blackberry cobbler (Blackberry ice cream with a 'cobbler crust' garnish. I can't resist their blueberry or peach shakes the months they're available.

Have we ever discussed the plenitude, the cornucopia of benefits of residing in Texas?

Posted by: Duncanthrax at July 10, 2022 04:19 PM (a3Q+t)

51 Which is a boon for certain trades.
Posted by: SMH at what's coming at July 10, 2022 04:05 PM (6WvEm)
---------

Also a boon for trades: Those of us who are handy, but, know their limitations.

Posted by: blake - semi lurker in marginal standing (5pTK/) at July 10, 2022 04:19 PM (5pTK/)

52 I add peppers that are rich and full, and not just heat. I don't think burning is a flavor.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 04:10 PM (x8Wzq)

That's called: "Being a grown-up."

Posted by: CharlieBrown'sDildo at July 10, 2022 04:19 PM (XIJ/X)

53 "Hunger is the best seasoning."
- The UN

Posted by: SMH at what's coming at July 10, 2022 04:19 PM (6WvEm)

54 I rarely use recipes. Part of the fun of cooking is tasting and making adjustments.

Posted by: Duke Lowell at July 10, 2022 04:19 PM (u73oe)

55 48 UN Deletes Article Touting ‘Benefits’ of World Hunger: ‘Hungry People Are the Most Productive People’

https://tinyurl.com/ykvmvfu8
Posted by: SMH at what's coming at July 10, 2022 04:19 PM (6WvEm

What about its sister report, 'Dead people are extremely compliant.'?

Posted by: AlaBAMA at July 10, 2022 04:20 PM (mE7cY)

56 What town ?
Posted by: Anti doesn't matter at July 10, 2022 04:12 PM

Round Rock.

Posted by: Duncanthrax at July 10, 2022 04:20 PM (a3Q+t)

57 Thanks PaleRider.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 04:20 PM (VdGjU)

58 Also a boon for trades: Those of us who are handy, but, know their limitations.
Posted by: blake
___

Yep.

Posted by: SMH at what's coming at July 10, 2022 04:20 PM (6WvEm)

59 Crazy Ivan.
Posted by: Mister Scott

Meshugg@h

Posted by: Rebbi Miklos at July 10, 2022 04:20 PM (thbCK)

60 8 Does anyone eat Octopus on the regular?
Posted by: AlaBAMA at July 10, 2022 04:06 PM (mE7cY)

On the regular - no.

But, I have been known to enjoy it every now and then!

Posted by: Nova local at July 10, 2022 04:20 PM (exHjb)

61 I have noticed pork prices much cheaper than other meat these days, not sure why that market hasn't been affected as much by the inflation, but fine by me.

Posted by: Guy Mohawk at July 10, 2022 04:20 PM (8GBH4)

62 I do split pea soup without a recipe. Getting harder to find ham hocks.

Posted by: Infidel at July 10, 2022 04:20 PM (mn1Pi)

63 You "cook" something for 24 hours?

That is WAY more than 2 minutes.

Posted by: Weasel at July 10, 2022 04:17 PM (0IeYL)

The prep was about 10 minutes, and that is because I had to remove the skin from the pork. Otherwise it would have been about five minutes.

Posted by: CharlieBrown'sDildo at July 10, 2022 04:21 PM (XIJ/X)

64 Crazy Ivan.
Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:17 PM

Port or starboard?

Posted by: Duncanthrax at July 10, 2022 04:21 PM (a3Q+t)

65 Taking a brief break from insults, sandwich looks great, CBD.

And, back to our regularly scheduled abuse, effrontery and defamation.

Posted by: blake - semi lurker in marginal standing (5pTK/) at July 10, 2022 04:21 PM (5pTK/)

66 What about its sister report, 'Dead people are extremely compliant.'?
Posted by: AlaBAMA
___

Don't forget tasty, ala Soylent Green.

Posted by: SMH at what's coming at July 10, 2022 04:21 PM (6WvEm)

67 >>>So have at it...what are your best dishes that don't have recipes?

Lasagna, spaghetti sauce, biscuits and sausage gravy, fried chicken and country gravy, lots of soups and stews but chicken tortilla soup is always a winner. Starting down this road with stir frys.

Posted by: flounder at July 10, 2022 04:22 PM (U3uv2)

68 That is WAY more than 2 minutes.
Posted by: Weasel at July 10, 2022 04:17 PM

IIRC, you don't include prep time in your guideline.

Posted by: Duncanthrax at July 10, 2022 04:22 PM (a3Q+t)

69 Don't forget tasty, ala Soylent Green.
Posted by: SMH at what's coming at July 10, 2022 04:21 PM (6WvEm)

Which was supposed to take place in *checks calendar* 2022.

Posted by: I am the Shadout Mapes, the Housekeeper at July 10, 2022 04:22 PM (PiwSw)

70 In honest good fight, Bluebell over Ben & Jerry

50 bucks

Posted by: Miklos sees sure winner at July 10, 2022 04:23 PM (thbCK)

71 My brother in law visited and said he wanted octopus, so I took him to a sushi joint.
They had fresh, and I mean the chef took it out of the tank. The octopus changed color, grabbed the chef by the arm and didn't let go even after the head was cut off.
I read somewhere that each tentacle arm has its own brain...

Posted by: gourmand du jour at July 10, 2022 04:23 PM (jTmQV)

72 What town ?
Posted by: Anti doesn't matter at July 10, 2022 04:12 PM

Round Rock.
Posted by: Duncanthrax at July 10, 2022 04:20 PM (a3Q+t)

I have to give it to the Austin area , they have a ton of places that could be on Diners Drive ins and Dives.

Posted by: Anti doesn't matter at July 10, 2022 04:23 PM (aToww)

73 Is Soylent green best cooked sous vide or open flame?

Posted by: AlaBAMA at July 10, 2022 04:23 PM (mE7cY)

74 Have we ever discussed the plenitude, the cornucopia of benefits of residing in Texas?
Posted by: Duncanthrax at July 10, 2022 04:19 PM (a3Q+t)
--------

Such as the plethora of 100+ degree days? Yes, I believe that was covered in the last thread.

I made a blackberry pie earlier and I would love some Bluebell vanilla ice cream to go with it.

Posted by: bluebell at July 10, 2022 04:23 PM (aeePL)

75 What are your recommendations for adding non meat to my diet?

Posted by: N.L. Urker

Ice Cream.

Posted by: AZ deplorable moron at July 10, 2022 04:23 PM (HF85l)

76 Which was supposed to take place in *checks calendar* 2022.
Posted by: I am the Shadout Mapes
___

Huh.

Right on schedule.

Posted by: SMH at what's coming at July 10, 2022 04:23 PM (6WvEm)

77 In honest good fight, Bluebell over Ben & Jerry

50 bucks
Posted by: Miklos sees sure winner at July 10, 2022 04:23 PM (thbCK)
-------

Oh heck yeah. I could beat up those Vermont sissies with one hand tied behind my back.

Posted by: bluebell at July 10, 2022 04:24 PM (aeePL)

78
IIRC, you don't include prep time in your guideline.
Posted by: Duncanthrax at July 10, 2022 04:22 PM (a3Q+t)
------
The rule is 2 minutes from hunger to eating!

Posted by: Weasel at July 10, 2022 04:24 PM (0IeYL)

79 I like Asiago cheese with shrimp 'n grits. Dry and salty. Goes pretty well with the shrimp. Throw a fried egg on top for fun.

Posted by: Martini Farmer at July 10, 2022 04:25 PM (BFigT)

80 Miklos, I wish we could chip in and buy you a new "a" key. I guess it doesn't work in upper case either?

Posted by: bluebell at July 10, 2022 04:25 PM (aeePL)

81 hello food threaders. Mostly on topic because food. I've been watching a new fawn with it's mama munching away in my front yard. Three months and 5 days and it will be available for the menu!

Posted by: Pete Bog at July 10, 2022 04:25 PM (Jzz++)

82 I'll eat squid but not octopus .

Posted by: Anti doesn't matter at July 10, 2022 04:25 PM (aToww)

83
I made a blackberry pie earlier and I would love some Bluebell vanilla ice cream to go with it.
Posted by: bluebell

I took last weeks suggestion to heart and checked for Bluebell's Peaches and Cream. Alas, no luck.
However; they had Tillamook's so we've been having cones and bowls of it.
It is *very good.

Posted by: AZ deplorable moron at July 10, 2022 04:26 PM (HF85l)

84 You don't need to spiralize the the zucchini to enjoy it with marinara sauce. When I grow zucchinis I like to slice it, fry, top with some marinara and cheese, put the pan cover on to heat the sauce and melt the cheese and call it zucchini parmesan. I've never cooked eggplant or chicken parmesan so no idea how far off my concoction is but it tastes good to me.

Posted by: PaleRider is simply irredeemable at July 10, 2022 04:26 PM (3cGpq)

85 Oh heck yeah. I could beat up those Vermont sissies with one hand tied behind my back.

Posted by: bluebell at July 10, 2022 04:24 PM (aeePL)

They think their Jew Hate makes them invincible.

They are wrong.

Posted by: CharlieBrown'sDildo at July 10, 2022 04:26 PM (XIJ/X)

86 > UN Deletes Article Touting ‘Benefits’ of World Hunger: ‘Hungry People Are the Most Productive People’

Bastards stole my idea and didn't even give me credit.

Posted by: Joseph Stalin at July 10, 2022 04:27 PM (bW8dp)

87 My brother in law visited and said he wanted octopus, so I took him to a sushi joint.
They had fresh, and I mean the chef took it out of the tank. The octopus changed color, grabbed the chef by the arm and didn't let go even after the head was cut off.
I read somewhere that each tentacle arm has its own brain...

Posted by: gourmand du jour at July 10, 2022 04:23 PM

I can't condone eating an intelligent animal no matter how tasty it is.

Octopuses are highly intelligent and are some of the smartest animals in our oceans.

Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:27 PM (bVYXr)

88 Went over to my brother's place for burgers at the last minute on Independence Day. Lots of fun playing with the dogs in the backyard, including getting them to jump in the pool (just throw a ball in, they take big leaps into the deep end).

The only problem is that my lefty nephew was watching a cooking show on the patio TV... an hour of "gourmet" cooking bugs. Locusts, mealworms, tarantulas, cicadas etc. And the host was gushing about how delicious everything was, while trying not to grimace when eating the dish. Total propaganda.

Funny thing is, my nephew is an EXTREMELY picky eater who freaks out when he finds out that there isn't any more of his favorite brand of mac-n-cheese.

Posted by: IllTemperedCur at July 10, 2022 04:27 PM (KYKwc)

89 The rule is 2 minutes from hunger to eating!
Posted by: Weasel at July 10, 2022 04:24 PM (0IeYL)

I had that meal for lunch. Microwaved corndogs.

Posted by: Anti doesn't matter at July 10, 2022 04:27 PM (aToww)

90 However; they had Tillamook's so we've been having cones and bowls of it.
It is *very good.
Posted by: AZ deplorable moron at July 10, 2022 04:26 PM (HF85l)
------

Tillamook ice cream is amazing. Every once in a while Harris Teeter will run a "buy one, get one free" sale. Those are very, very dangerous.

If you like white chocolate and raspberry, I suggest you try that flavor. It's out of this world.

And all the other ones are good too!

Posted by: bluebell at July 10, 2022 04:27 PM (aeePL)

91 Sous vide for 24 hours at 160 degrees, then into the smoker for an hour or so for a taste of cherry wood and a bit of a crust.
-CBD

I always take my pork butts (or shoulders) to 205F.
Why does 160F for 24 work to render the fat?

Posted by: AZ deplorable moron at July 10, 2022 04:27 PM (HF85l)

92 But, she's from Ohio, so she gets a pass.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 04:10 PM (x8Wzq)

They don't have taste buds there. I've found slowly upping the slice over the years can lead to a happy medium.

Posted by: flounder at July 10, 2022 04:27 PM (U3uv2)

93 The local microbrewery has introduced an Imperial stout.
It takes strongly of espresso but it's crazy sweet.
It's also 9.5 percent abv.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 04:28 PM (VdGjU)

94 My brother got the 9 tray Excalibur dehydrator for fathers day and made my tweaked version of jerky. Everyone liked it so he poured a bag into a bowl so everyone could just walk by and grab a piece. Seems their dog, who is so old he can barely walk, can still jump up onto the table to eat the whole bowl. My brother is still pissed 2 days later, lol.

Posted by: dartist at July 10, 2022 04:28 PM (+ya+t)

95 Oh heck yeah. I could beat up those Vermont sissies with one hand tied behind my back.

Posted by: bluebell at July 10, 2022 04:24 PM (aeePL)

They think their Jew Hate makes them invincible.

They are wrong.

Posted by: CharlieBrown'sDildo at July 10, 2022 04:26 PM

Bluebell is Jewish?

Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:28 PM (bVYXr)

96 There was a good French restaurant in the alley behind my freshman dorm. When I had money I drank at the bar and they had great traditional duck liver pate.

Posted by: San Franpsycho at July 10, 2022 04:28 PM (EZebt)

97 I had that meal for lunch. Microwaved corndogs.
Posted by: Anti doesn't matter at July 10, 2022 04:27 PM (aToww)
----
Nicely done.

Posted by: Weasel at July 10, 2022 04:28 PM (0IeYL)

98 I have a spatchcocked chicken in that I was gonna grill, but it is too hot. Reckon I'll do it under the broiler which is really just an upside down grill when you think about it.

Posted by: Duke Lowell at July 10, 2022 04:28 PM (u73oe)

99 Bluebell, Rumor has it your favorite ice cream is allegedly stocked in 3 stores near JTB and moi. Perhaps a visit is in order.

Posted by: Mrs. JTB at July 10, 2022 04:28 PM (7EjX1)

100 In the sushi bar tanks all the octopi are the dumb ones...

Posted by: gourmand du jour at July 10, 2022 04:28 PM (jTmQV)

101 Made lamb meatballs this week with a pack of ground lamb that had to go. That wasn't the impressive part.

The impressive part was I made my 1st dairy-nut free tzatziki to go with it (since CBD asked for Greek and for "by feel", although I'm always more "taste" than feel). It was more a veg salad sauce, but spooned over the meatball sitting on bib lettuce, it was great!

For anyone who wants "the feel" - it was a huge peeled and seeded regular cuke, grated and drained (but not salted before b/c I wanted a little extra fluid as it sat). To that, I added a TBish of olive oil, 2-3TBish of Only Plant Based Sour Cream, a dollop of garlic, a lot of garden dill (I had a baggie from the kid), a few springs of mint, 1/4 lime's juice (b/c I didn't have lemon), a sprig or 2 of green onion, and salt and pepper. It was perfect.

If you want it saucier, I though about taking 1/2 of it to the food processor, but I didn't want it that way...and that's work.

Posted by: Nova local at July 10, 2022 04:29 PM (exHjb)

102 I've always thought that the intelligence of octopuses is a good reason FOR eating them. Let's eat 'em all up!

Posted by: Trimegistus at July 10, 2022 04:29 PM (QZxDR)

103 Bluebell, Rumor has it your favorite ice cream is allegedly stocked in 3 stores near JTB and moi. Perhaps a visit is in order.
Posted by: Mrs. JTB at July 10, 2022 04:28 PM (7EjX1)
-------

No way!! Really??!! Good thing I'm planning to head out your way soon, as soon as I get the all clear!

Posted by: bluebell at July 10, 2022 04:30 PM (aeePL)

104 Any Greeks in the audience? Any Greeks in the audience who have their grandmother's recipe for gigante beans in tomato sauce?

*raises hand*

Posted by: RedMindBlueState at July 10, 2022 04:30 PM (RkC6l)

105 gotta sous vide that shit

Posted by: ghost of hallelujah at July 10, 2022 04:30 PM (sJHOI)

106 I wish we could chip in and buy you a new "a" key. I guess it doesn't work in upper case either?
Posted by: bluebell

New one tomorrow

Jim Bob who does it custom, is pretty busy

Posted by: Miklos sez thx, don't listen to Pedro off I-95 at July 10, 2022 04:30 PM (thbCK)

107 >>I made a blackberry pie earlier and I would love some Bluebell vanilla ice cream to go with it.

I've got a great little homemade Danish ice cream shop for you to visit next time you are up in MA.

First attempt with the smoker today, baby back ribs. Not too shabby but I need to work on my temperature control.

Posted by: JackStraw at July 10, 2022 04:30 PM (ZLI7S)

108 54 I rarely use recipes. Part of the fun of cooking is tasting and making adjustments.
Posted by: Duke Lowell at July 10, 2022 04:19 PM (u73oe)

Amen! Can you tell when I try to post what I did here. I measure like Rachel Ray, and I don't use recipes.

Posted by: Nova local at July 10, 2022 04:31 PM (exHjb)

109 We got to meet his adorable mom at the NoVaMoMe and let me tell you, she was the sweetest thing. And nothing fazed her. Great lady who probably also has a great gigante bean recipe.
Posted by: bluebell at July 10, 2022 04:06 PM

Awww...she loved meeting all y'all, too. Had a blast at the MoMe and kicking around DC.

Posted by: RedMindBlueState at July 10, 2022 04:32 PM (RkC6l)

110 JackStraw, is that the one in Duxbury? Been there, delicious.

Posted by: bluebell at July 10, 2022 04:32 PM (aeePL)

111 61 I have noticed pork prices much cheaper than other meat these days, not sure why that market hasn't been affected as much by the inflation, but fine by me.
Posted by: Guy Mohawk at July 10, 2022 04:20 PM (8GBH4)

So much of the world can't/won't eat it.

Posted by: Nova local at July 10, 2022 04:32 PM (exHjb)

112
I can't condone eating an intelligent animal no matter how tasty it is.

Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:27 PM (bVYXr)

I'm assuming that you're okay with hippie long pork?

The only problem is cleaning them...

Posted by: IllTemperedCur at July 10, 2022 04:32 PM (KYKwc)

113 Awww...she loved meeting all y'all, too. Had a blast at the MoMe and kicking around DC.
Posted by: RedMindBlueState at July 10, 2022 04:32 PM (RkC6l)
------

Tell her I say hello! I want to be just like her when I grow up.

Posted by: bluebell at July 10, 2022 04:32 PM (aeePL)

114 I read something on FB about millenials "discovering" ice cream in rootbeer.

You mean a rootbeer float? . There is nothing new in the world. Just because something happens to you for the first time doesnt mean its the first it ever happened. Well, except for eating Tide Pods and snorting condoms. Thats on yaall.
Posted by: fixerupper at July 10

Hmmm, I don't think that is likely. Maybe just some really clueless sorts. Born in the early '80s, very oldest of the millenials, I am old enough to remember going to a local drive in for root beer floats in frosted mugs. Whoever wrote that on FB might also be confusing Gen Z there. Generational beefs aside, even my gradeschool age kids know what root beer floats are.

Posted by: She Hobbit at July 10, 2022 04:33 PM (ftFVW)

115
I have noticed pork prices much cheaper than other meat these days, not sure why that market hasn't been affected as much by the inflation, but fine by me.
Posted by: Guy Mohawk at July 10, 2022 04:20 PM (8GBH4)

Unfortunately that won't last, once they finish culling their stock. Probably some government mandate that we haven't heard about yet.

Posted by: IllTemperedCur at July 10, 2022 04:34 PM (KYKwc)

116 >>JackStraw, is that the one in Duxbury? Been there, delicious.

Yep. Been around for a long time.

Posted by: JackStraw at July 10, 2022 04:34 PM (ZLI7S)

117 Collards and Grits are one of my favorite go-to dishes for larger groups. Well, in addition to the steaks...

Anyway, fresh collards (1. NOT FROZEN!!! 2. Here in Texas, the HEB will have fresh collards in nice plastic packages which are perfect for the ratios in this recipe), six strips of thick cut bacon, a bulb of good purple garlic, a sweet yellow onion (smallish sized), one box of Kitchen Basics Beef Stock, a teaspoon or so of fresh cracked black pepper, and Kosher salt to taste (late).
In a big pan, render the bacon down, add sliced onions and cook until they are beginning to get real loose, then add rough cut garlic and cook a little, then add the collards a handful at a time, turning them with some tongs. The collards will cook down pretty quickly. Keep adding and turning until all the collards are in and cooked down, then add the stock. Add the pepper. Put the pan on the back burner and let simmer covered for an hour or more, stirring from time to time. Remove the cover and let reduce for as much as you want, but keep plenty of that delicious broth!
In another pan, make a passel of grits. When both are done, serve the collards over the grits. Mmmm...

Posted by: Brewingfrog at July 10, 2022 04:34 PM (e9hdJ)

118 I can't condone eating an intelligent animal no matter how tasty it is.

Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:27 PM (bVYXr)

I'm assuming that you're okay with hippie long pork?

The only problem is cleaning them...

Posted by: IllTemperedCur at July 10, 2022 04:32 PM

I did say intelligent, plus hippie long pig stinks. You have to brine them for days to get that patchouli taste out of the meat.

Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:34 PM (bVYXr)

119 Tell her I say hello! I want to be just like her when I grow up.
Posted by: bluebell at July 10, 2022 04:32 PM

Will do.

And what's this ice cream place in Deluxbury that I should know about?

Posted by: RedMindBlueState at July 10, 2022 04:34 PM (RkC6l)

120 Jim Bob who does it custom, is pretty busy
Posted by: Miklos sez thx, don't listen to Pedro off I-95 at July 10, 2022 04:30 PM (thbCK)
------

Tell Jim Bob you don't want any of them there cut-rate ones, what crap out after a week or two. You've got a reputation and a top-ten Wall of Shame record to maintain here.

Posted by: bluebell at July 10, 2022 04:35 PM (aeePL)

121 Unfortunately that won't last, once they finish culling their stock. Probably some government mandate that we haven't heard about yet.
Posted by: IllTemperedCur
___

*dingdingding*

Posted by: SMH at what's coming at July 10, 2022 04:35 PM (6WvEm)

122 >>And what's this ice cream place in Deluxbury that I should know about?

Farfar's. It's really good.

Posted by: JackStraw at July 10, 2022 04:36 PM (ZLI7S)

123 The one picture looks like a slice of spam with an olive on it.
Posted by: jewells45 at July 10

I kind of thought it looked like how I imagine people meat.

Posted by: She Hobbit at July 10, 2022 04:36 PM (ftFVW)

124 And what's this ice cream place in Deluxbury that I should know about?
Posted by: RedMindBlueState at July 10, 2022 04:34 PM (RkC6l)
-------

JackStraw will have to tell you, it's been a few years. But we went there on his recommendation when we were dining in Delux and it was yummy.

Posted by: bluebell at July 10, 2022 04:36 PM (aeePL)

125 My neighbor told me chicken had gotten as high as pork because there was a bird flu scare so a bunch of chickens were killed. That would explain why chicken and turkey stopped being cheaper than pork. I don't like to cook poultry so I haven't paid any attention to whether chicken is still higher than normal relative to beef and pork.

Posted by: PaleRider is simply irredeemable at July 10, 2022 04:37 PM (3cGpq)

126 I know gigante beans are typically served in a tomato sauce. I prefer them with a butter lemon sauce, ideally on a bed of sauteed spinach and onions. The creamy texture of the beans goes great with the spinach. Use LOTS of lemon. It makes an excellent side to a steak.

Posted by: JTB at July 10, 2022 04:37 PM (7EjX1)

127 Does she read the Food Thread?
Posted by: CharlieBrown'sDildo at July 10, 2022 04:14 PM (XIJ/X)
-----

I don't know but looking at your nic I sure hope not.
Posted by: bluebell at July 10, 2022 04:15 PM

She's not even a lurker, so I haven't had to explain that yet. If she noticed page 2 of the cookbook, she had the tact not to ask.

Posted by: RedMindBlueState at July 10, 2022 04:37 PM (RkC6l)

128 O/T, but a big deal.

Police data on 1 billion Chinese will expose China's reality and deep secrets; so, who did it?

https://www.youtube.com/watch?v=qZo_QnltvDg

Posted by: SMH at what's coming at July 10, 2022 04:38 PM (6WvEm)

129 Farfar's. It's really good.
Posted by: JackStraw at July 10, 2022 04:36 PM

Thanks. Noted.

Posted by: RedMindBlueState at July 10, 2022 04:38 PM (RkC6l)

130 CBD,
Thanks for the joke about the wife happily cooking breakfast for her hungover husband. I'll be smiling at that for days.

Now that's comedy.

Posted by: JTB at July 10, 2022 04:39 PM (7EjX1)

131 There are some fun cooking shows for free on both Roku and Pluto. My favorite is on iFood on Pluto called a Taste of History. Most recipes are from the 18th and 19th century (including ingredients, who uses parsnips?) and are made over an open hearth. I find it really interesting.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 04:39 PM (FBf3u)

132 Little cancels playdates with his friends when I'm making my Sunday sauce. It took me years to produce something that approached my mother's own. Takes about an hour to put together, then about two hours of simmering. The last hour is mostly to let the fragrance move around the house. Nobody I know that makes a sauce follows a written recipe. It's pretty much muscle memory.

Posted by: Joe Kidd at July 10, 2022 04:39 PM (bUGMk)

133 Made lemon mead this week, from a Foods of the World: Scandinavia cookbook. Stuff was amazing.

Fastest recipe like this I’ve ever made. It was ready to drink in less than three days.

Recipe follows.

Posted by: Stephen Price Blair at July 10, 2022 04:40 PM (U+Oxn)

134 Why does 160F for 24 work to render the fat?

Posted by: AZ deplorable moron at July 10, 2022 04:27 PM (HF85l)

It melts at a lower temperature, and the heat penetrates the meat very quickly, so it is simply basting in the fat while the connective tissue softens.

It works! Really!

Posted by: CharlieBrown'sDildo at July 10, 2022 04:40 PM (XIJ/X)

135 I finally gave in and upgraded my Direct TV package so I could get the Magnolia channel. Sunday is food and cooking and I have been recording the shows Quality of the shows is 100% improved over Hgtv or the food network.

Posted by: Jen the original at July 10, 2022 04:40 PM (95sN0)

136 She's not even a lurker, so I haven't had to explain that yet. If she noticed page 2 of the cookbook, she had the tact not to ask.
Posted by: RedMindBlueState at July 10, 2022 04:37 PM (RkC6l
-------

God bless her.

Posted by: bluebell at July 10, 2022 04:41 PM (aeePL)

137 2 large lemons
1/2 cup sugar
1/2 cup dark brown sugar
5 quarts boiling water
1/8 tsp active dry yeast
5 tsp sugar
15 raisins

Posted by: Stephen Price Blair at July 10, 2022 04:41 PM (U+Oxn)

138 Carefully peel the thin yellow skins from the lemons and set them aside. Cut away the white pith remaining on the lemons. Slice the lemons very thin.

Combine the lemons slices, peels, 1/2 cup of sugar and brown sugar in a large glass or ceramic bowl. Pour the boiling water over it, stir to dissolve the sugars, and let cool to about 100deg. Stir in the yeast.

Let the brew ferment uncovered at room temperature for twelve hours. Strain through a sieve into a large bowl for pouring.

Place one teaspoon of sugar and three raisins in five one-quart bottles with tight covers or corks. Pour the brew evenly into each of the bottles, close tightly, and let stand at room temperature for one to two days until the raisins rise to the surface and stay there. Chill until use.

Posted by: Stephen Price Blair at July 10, 2022 04:41 PM (U+Oxn)

139 For the ice cream lovers, if you are in Fort Myers FL stop at Love Boat ice cream. It is truly the best I've ever had. I've tried a few of the many flavors they have but I can't get past their Jamocha Almond Fudge. If I wasn't visiting grandkids in the peoples republic of Maryland I'd be going to get some.

Posted by: Kentucky kid at July 10, 2022 04:42 PM (bHIpR)

140 Blutarski, I use parsnips when I make prime rib. I roast carrots, onions, potatoes and parsnips to go with. They sweeten up like the carrots and onions do and are delicious.

Posted by: bluebell at July 10, 2022 04:42 PM (aeePL)

141 A comfort food that's been lost, unfortunately. My paternal grandmother made a bread that none of us were able to duplicate. When she tried to show us it threw her off and while the results were close the loaves weren't her usual. There wasn't a written recipe; she made it from memory the same way her Bavarian German mother had taught her. It was a white bread that was chewier with larger air holes (?) than I've seen in other breads.

Posted by: Lirio100 at July 10, 2022 04:43 PM (r0RRi)

142 So, I hit urgent care for the 1st time in my life this morning for antibiotics, and I'm still fighting off a non-Covid illness (which hit me harder than Covid, but came 2nd) and the spouse is brewing beer, so tonight, the kids win.

Aldi's had a new dairy-free popcorn chicken bag for $4, so I bought 2. Then, it was $7 at the register (and that is the going price - I asked if the posted sign or register was gonna be right in the future), so they refunded me back to $4 and I'm making them tonight. Along with it (b/c I'm sick, so low work is me), I'm making honey and ginger glazed baby carrots, a triple berry fruit salad (strawberries/blueberries/blackberries) and double blueberry muffins.

Posted by: Nova local at July 10, 2022 04:43 PM (exHjb)

143 They sweeten up like the carrots and onions do and are delicious.
Posted by: bluebell

What are parsnips? Are they like turnips?

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 04:43 PM (FBf3u)

144 It melts at a lower temperature, and the heat penetrates the meat very quickly, so it is simply basting in the fat while the connective tissue softens.

It works! Really!
Posted by: CharlieBrown'sDildo

Costco had an Adnova with the big tub marked down from 200 to 100. I had just bought a Joule, I returned it (unused).

I've done steaks so far; but, I'm ready to branch out.

Do you cut up the pork so it will fit in the vacuum bags?

Posted by: AZ deplorable moron at July 10, 2022 04:43 PM (HF85l)

145 Place one teaspoon of sugar and three raisins in five one-quart bottles with tight covers or corks. Pour the brew evenly into each of the bottles, close tightly, and let stand at room temperature for one to two days until the raisins rise to the surface and stay there. Chill until use.
Posted by: Stephen Price Blair at July 10, 2022 04:41 PM (U+Oxn)
------

Raisins! How interesting. Do you think they add to the taste, or are they merely a timing vehicle?

Posted by: bluebell at July 10, 2022 04:44 PM (aeePL)

146 (including ingredients, who uses parsnips?) and are made over an open hearth. I find it really interesting.
Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 04:39 PM (FBf3u)

Parsnips are great - they just aren't in season now

Posted by: Nova local at July 10, 2022 04:44 PM (exHjb)

147 Oh, I love the old Foods of the World series! History, travel, sociology and a lot of recipes (especially if you find the little spiral-bound booklets of extra recipes thar came with the books) Lots of fun to read, even if your own cooking skills are meh.

Posted by: Barkingmad59, wandering lurkette at July 10, 2022 04:45 PM (2S0vu)

148 chargrilled octopus is wonderful, if properly prepared

Posted by: ghost of hallelujah at July 10, 2022 04:46 PM (sJHOI)

149 What are parsnips? Are they like turnips?
Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 04:43 PM (FBf3u)
-------

They look like white-ish carrots. Not real easy to find, but around here the big grocery stores usually have them in a one-pound bag and Trader Joe's does too.

Posted by: bluebell at July 10, 2022 04:46 PM (aeePL)

150 I've done steaks so far; but, I'm ready to branch out.
Posted by: AZ deplorable moron

Oh, try a rack of lamb next. Really good. Although I own a vacuum sealer I usually just use gallon ziploc bags. And I don't have the plastic tub, I just use my stock pot.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 04:46 PM (FBf3u)

151 Tapioca pudding with fresh raspberries. I could make it but Kozy Shack makes decent pudding.

Posted by: Notsothoreau at July 10, 2022 04:46 PM (YynYJ)

152 Raisins! How interesting. Do you think they add to the taste, or are they merely a timing vehicle?

Pretty sure for timing. If I remember, I’ll test that next time (and there will be a next time). As long as the bottles are all next to each other, they should ferment at close enough to the same rate that I can leave the raisins out of one.

That said, they could add to the flavor. I ate the raisins from one, and they were completely flavorless.

Posted by: Stephen Price Blair at July 10, 2022 04:46 PM (U+Oxn)

153 My mom used to grow parsnips. I'd describe them as like a cross between a turnip and a carrot. Carrot shape, white, not as sweet as a carrot, not as much tang as a turnip.

Posted by: PaleRider is simply irredeemable at July 10, 2022 04:47 PM (3cGpq)

154 I've done steaks so far; but, I'm ready to branch out.

Do you cut up the pork so it will fit in the vacuum bags?

Posted by: AZ deplorable moron at July 10, 2022 04:43 PM (HF85l)

I think good beef steak is better on the grill and not cooked sous vide. It shines when the long and low temperatures tenderize the meat without drying it out, so tough or big cuts are best.

The pork butt I had was huge, and I had to cut it into two pieces to fit in the bag, but usually I don't bother cutting it. I also use the big bags for this sort of stuff...I want it to fit in one bag so it all gets the same amount of spic mixture.

Email me with any questions!

Posted by: CharlieBrown'sDildo at July 10, 2022 04:47 PM (XIJ/X)

155 What are parsnips? Are they like turnips?
Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 04:43 PM (FBf3u)

They are like a less sweet carrot. They are white, and a little more bulbous at the top, but if you didn't know parsnips existed, you might think a roasted parsnip was a roasted carrot.

Posted by: Nova local at July 10, 2022 04:48 PM (exHjb)

156 Parsnips were the medieval equivalent of carrots. Maybe the precursor... dunno.
I know my wife and I were pretty disgusted that we couldn't grow what those peons could! (I think they don't like midwestern heat).
Wonderful roasted, like most root veggies.

Posted by: MkY at July 10, 2022 04:48 PM (cPGH3)

157 I cut up pork butt when I sous vide it, not just to fit it in the vacuum seal bags but to get better coverage of seasonings (salt, pepper, paprika, ground jalapeño)

Posted by: ghost of hallelujah at July 10, 2022 04:49 PM (sJHOI)

158 I love the old Foods of the World series! History, travel, sociology and a lot of recipes (especially if you find the little spiral-bound booklets of extra recipes thar came with the books)…

I’ve become a Foods of the World snob: I no longer buy them unless it’s the full boxed set: the hardcover with all its wonderful photos, the spiral book with its extra recipes, and the slipcover so I can show it off on the top of my bookshelf.

I’m not collecting the whole set, however. They’re all written by different people, and I’ve found that some of them are more interesting than others.

The Cooking of Scandinavia is definitely a great one, however. The lemon mead recipe, a great pickled cucumber salad, and for breakfast yesterday morning and today, I had “mansikkalumi”, or strawberry snow (although I used blueberries, because that’s what I had).

Posted by: Stephen Price Blair at July 10, 2022 04:50 PM (U+Oxn)

159 The pork butt I had was huge, and I had to cut it into two pieces to fit in the bag, but usually I don't bother cutting it. I also use the big bags for this sort of stuff...I want it to fit in one bag so it all gets the same amount of spic mixture.
Email me with any questions!
Posted by: CharlieBrown'sDildo

I tried a marinated pork butt for a chinese char siu in the sous vide. Finished off in the air fryer about 5 min per side. It was good.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 04:50 PM (FBf3u)

160 spic mixture?

that's raaaayyyyyyyyccccissssss

Posted by: ghost of hallelujah at July 10, 2022 04:51 PM (sJHOI)

161 I like roasted parsnips. If you try to grow them, you need really fresh seed. And, if you buy a parsnip that has a top with new leaves, plant it and let it go to seed. They are biennials

Posted by: Notsothoreau at July 10, 2022 04:52 PM (YynYJ)

162
Email me with any questions!
Posted by: CharlieBrown'sDildo

Thank you for the offer.

The steaks were frozen (Costco pack) so I used the Adnova to defrost as well as cook them to the right temp.
They were delicious and easy!

Posted by: AZ deplorable moron at July 10, 2022 04:53 PM (HF85l)

163 >>chargrilled octopus is wonderful, if properly prepared

When I was living in PR we caught a couple and gave them to one of the local diver's mom who made us a delicious octopus stew.

Posted by: JackStraw at July 10, 2022 04:53 PM (ZLI7S)

164 Greek restaurants around here make great octopus. Made it at home a few times but too much work for me. I'll leave it to them to beat them against rocks to tenderize them.

Posted by: dartist at July 10, 2022 04:54 PM (+ya+t)

165 8 Does anyone eat Octopus on the regular?
Posted by: AlaBAMA at July 10, 2022 04:06 PM (mE7cY)

Semi-regular aka when I can get it. Grilled octopus is divine but there's not a lot of octopus to be found in Montana. It might be changing though. I've noticed it on a couple of restaurant menus recently.

Posted by: jix at July 10, 2022 04:54 PM (DU7iZ)

166 If you try to grow them, you need really fresh seed.
Notsothoreau

We found that to not be the case. Keep them dry and out of the sun, and you can germinate at least 3 years later. (Or we did, til we gave up).
I think they need a really sandy soil. Ours were distorted, scrawny, etc.. But we grow beets, carrots, sweet tates and turnips with no problems.

Posted by: MkY at July 10, 2022 04:56 PM (cPGH3)

167 First tomato in salad, have 1 cucumber but didn't need it today

Posted by: Skip's phone at July 10, 2022 04:56 PM (2JoB8)

168 going to try my hand this week at making bulgogi tacos. Couldn't find boneless short ribs, but I got a nice piece of brisket on sale.

Posted by: ghost of hallelujah at July 10, 2022 04:56 PM (sJHOI)

169 So, just to comment on the content.

The pate with sorbet pic, I'm hoping is home-cooking, b/c if a restaurant served me that, I'd be internally panicking about the quality and thought behind the main course...

Posted by: Nova local at July 10, 2022 04:56 PM (exHjb)

170 Hi, horde!

Just finished canning my first round of green beans from the garden. Haven't done that since I helped Mom when I was growing up.

And that pulled pork looks divine.

Posted by: April--Dash my lace wigs! at July 10, 2022 04:57 PM (OX9vb)

171 160 Oh, you mean sofrito!

Posted by: Joe Kidd at July 10, 2022 04:58 PM (bUGMk)

172 God bless her.
Posted by: bluebell at July 10, 2022 04:41 PM

She says hi!

Posted by: RedMindBlueState at July 10, 2022 04:59 PM (RkC6l)

173 Moving to Montana soon, gonna be an octopus tycoon.

Posted by: gourmand du jour at July 10, 2022 04:59 PM (jTmQV)

174 With my memory I use recipes for just about everything except perhaps spaghetti or grillades and grits. Maybe shrimp and grits.

Posted by: Javem at July 10, 2022 05:00 PM (AmoqO)

175 With my memory I use recipes for just about everything except perhaps spaghetti or grillades and grits. Maybe shrimp and grits.
Posted by: Javem

If it wasn't for YouTube videos I'd never remember a recipe.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 05:01 PM (FBf3u)

176 add chives and or shallots to cheesy grits, and use chicken stock in place of water.

Posted by: ghost of hallelujah at July 10, 2022 05:01 PM (sJHOI)

177 I'd be internally panicking about the quality and thought behind the main course...

Posted by: Nova local at July 10, 2022 04:56 PM (exHjb)

Restaurant, and the rest of the meal was even better!

Posted by: CharlieBrown'sDildo at July 10, 2022 05:01 PM (XIJ/X)

178 Greek restaurants around here make great octopus. Made it at home a few times but too much work for me. I'll leave it to them to beat them against rocks to tenderize them.
Posted by: dartist at July 10, 2022 04:54 PM

It really isn't hard. Just make a flavorful braising liquid, and simmer until tender, no matter what other food lore you've heard. Then grill quickly over really high heat. Food Wishes has a good recipe if you feel inclined to try.

Posted by: RedMindBlueState at July 10, 2022 05:02 PM (RkC6l)

179 Any Greeks in the audience?

If so, dance

Teach me to dance, Zorba

Teach me (I need this for my MoMe Exam)

Posted by: Miklosopoulos has migrated computational device at July 10, 2022 05:02 PM (thbCK)

180 She says hi!

Posted by: RedMindBlueState at July 10, 2022 04:59 PM (RkC6l)

Never mind the small talk: where is her gigante bean recipe?

Posted by: CharlieBrown'sDildo at July 10, 2022 05:02 PM (XIJ/X)

181 Parsnips have a "potato-ish" texture whereas carrots are more dense. At least the ones I've had are like that. Kinda' tasteless too, but good filler in roasted veggies.

Posted by: Martini Farmer at July 10, 2022 05:02 PM (BFigT)

182 I made grilled redfish soft tacos with tijan crema slaw, pico and lime for a late lunch. Damn good! I’m calling for a late nap.

Posted by: Squid at July 10, 2022 05:03 PM (kx5Be)

183 Posted by: RedMindBlueState at July 10, 2022 05:02 PM (RkC6l)

You mean the stuff like boiling it with corks that sounds suspiciously like bullshit is in fact bullshit?

Posted by: CharlieBrown'sDildo at July 10, 2022 05:03 PM (XIJ/X)

184 Greek restaurants around here make great octopus. Made it at home a few times but too much work for me. I'll leave it to them to beat them against rocks to tenderize them.
Posted by: dartist

I do it the same time as laundry.

Posted by: Miklosopoulos by the river at July 10, 2022 05:04 PM (thbCK)

185 Willowed:
Happy Sunday, Morons & 'Ettes!

I know we're all aware of shortages and supply issues, but one item I've been looking for for two weeks but can't find here in Jacksonville, FL, is cornstarch. I find this VERY weird.

Have any of you noticed this?

Posted by: goddessoftheclassroom at July 10, 2022 05:04 PM (REJkJ)

186 First time got bok choy, no idea why, didn't try it so didn't put it in salad

Posted by: Skip's phone at July 10, 2022 05:04 PM (2JoB8)

187 In the last thread I missed the Kamala version of the Grignard Reaction. Darn.

Posted by: Ciampino - nucleophilic, electrophilic, who cares when you're all homophobic at July 10, 2022 05:04 PM (qfLjt)

188 Never mind the small talk: where is her gigante bean recipe?
Posted by: CharlieBrown'sDildo at July 10, 2022 05:02 PM

I'll see what I can do.

Posted by: RedMindBlueState at July 10, 2022 05:05 PM (RkC6l)

189 177 I'd be internally panicking about the quality and thought behind the main course...

Posted by: Nova local at July 10, 2022 04:56 PM (exHjb)

Restaurant, and the rest of the meal was even better!
Posted by: CharlieBrown'sDildo at July 10, 2022 05:01 PM (XIJ/X)

I'd hope it was better! I mean, that was the saddest-looking presented course I've seen in a long time. It looks like a slice of Oscar Meyer ham with an olive and a weed on it...and it looks so pitiful. It's not bountiful or elegant/beautiful. It's lifeless on the plate!

Posted by: Nova local at July 10, 2022 05:05 PM (exHjb)

190 First time got bok choy, no idea why, didn't try it so didn't put it in salad

Posted by: Skip's phone at July 10, 2022 05:04 PM (2JoB

Saute it...it's great!

Posted by: CharlieBrown'sDildo at July 10, 2022 05:05 PM (XIJ/X)

191 If it wasn't for YouTube videos I'd never remember a recipe.
Posted by: Blutarski, Gradually then Suddenly

Recipes

Right

Posted by: Hot Sexy Ladies in Your Locality at July 10, 2022 05:06 PM (thbCK)

192 You mean the stuff like boiling it with corks that sounds suspiciously like bullshit is in fact bullshit?
Posted by: CharlieBrown'sDildo at July 10, 2022 05:03 PM

Yup. Bullshit.

Posted by: RedMindBlueState at July 10, 2022 05:06 PM (RkC6l)

193 It looks like a slice of Oscar Meyer ham with an olive and a weed on it...and it looks so pitiful.

Posted by: Nova local at July 10, 2022 05:05 PM (exHjb)

True, but it made up for it by tasting delicious!

Posted by: CharlieBrown'sDildo at July 10, 2022 05:06 PM (XIJ/X)

194 Stephen Price Blair, I'm not at snob level just yet.

Still at the ' find 'em at Goodwill and chase 'em on eBay' stage (have found a few loose recipe booklets on Amazon).Only one box set so far.

Posted by: Barkingmad59, wandering lurkette at July 10, 2022 05:07 PM (2S0vu)

195 Saute it...it's great!
Posted by: CharlieBrown'sDildo

Yes. Little oyster sauce, little soy sauce, a little cornstarch slurry to thicken. Yum.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 05:07 PM (FBf3u)

196 Parsnip are so much better than carrots. Carrots are just too sweet.

Today's lunch, and probably dinner, is Stuff Out Of Cans. Can of whole pinto beans, mostly drained, can of chicken mostly drained, box of cornbread mix plus an egg.

All mixed together and baked in a pie dish.

I usually make the cornbread according to instructions when I do SOOC, but I don't have milk ready to go, and it turns out that evaporated milk freezes hard, unlike sweetened condensed milk.

Posted by: FeatherBlade at July 10, 2022 05:07 PM (ZKF/3)

197 Have any of you noticed this?
Posted by: goddessoftheclassroom

Yes

stocked up when they had it

Can send

Posted by: Chef Miklos at July 10, 2022 05:08 PM (thbCK)

198 It really isn't hard. Just make a flavorful braising liquid, and simmer until tender, no matter what other food lore you've heard. Then grill quickly over really high heat. Food Wishes has a good recipe if you feel inclined to try.
------
Thanks, maybe I'll try it again. Grilled sounds good and I would really like it in a cold salad.

Posted by: dartist at July 10, 2022 05:08 PM (+ya+t)

199 193 It looks like a slice of Oscar Meyer ham with an olive and a weed on it...and it looks so pitiful.

Posted by: Nova local at July 10, 2022 05:05 PM (exHjb)

True, but it made up for it by tasting delicious!
Posted by: CharlieBrown'sDildo at July 10, 2022 05:06 PM (XIJ/X)

Yeah, but I can make delicious food. If I'm paying someone to make me the price of the food that probably was, I expect it to both taste AND look great

!

Now, maybe that's b/c I'm a "rustic" chef, so I appreciate the fine dining and food stylist types, but if I go anywhere for real money, and my kid could plate the food like that...well...in fact, I bet you could make that plate now and even make it look better!

Posted by: Nova local at July 10, 2022 05:09 PM (exHjb)

200 Saute it...it's great!
Posted by: CharlieBrown'sDildo

Yes. Little oyster sauce, little soy sauce, a little cornstarch slurry to thicken. Yum.
Posted by: Blutarski, Gradually then Suddenly

So.

Posted by: That whole Keto idea from last week at July 10, 2022 05:09 PM (thbCK)

201 Food Wishes has a good recipe if you feel inclined to try.

Food Wishes is one of my favorite YouTube channels!

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 05:10 PM (FBf3u)

202 Do you have those dishes in your repertoire that family and friends always brag on, but you have no clue as to just how you made it, you just cook it entirely by feel and probably it never truly comes out the same twice, but it's always on point?

When I make gravy or sauces (well, lots of them are this way), it's by feel/taste. Especially gravy made from smoker drippings (often put meat in a roaster pan after a period of low temp smoke).

Posted by: Iron Mike Golf, Polished and More Pedanticker at July 10, 2022 05:12 PM (8C7+r)

203 Food Wishes is one of my favorite YouTube channels!
Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 05:10 PM

Here you go. Octopus.

https://youtu.be/onCfFc8FNr8

Posted by: RedMindBlueState at July 10, 2022 05:12 PM (RkC6l)

204 Cornstarch and tapioca tend to be gone during summer pie season I think. Friend wanted some tapioca a couple years ago in July/Aug and all the stores were out.

Posted by: PaleRider is simply irredeemable at July 10, 2022 05:13 PM (3cGpq)

205 I thought that was a slice of canned ham laying on that plate.

I had a teacher named Pate in college, but we just called her Mrs Head.

Posted by: fd at July 10, 2022 05:14 PM (sn5EN)

206 185 Willowed:
Happy Sunday, Morons & 'Ettes!

I know we're all aware of shortages and supply issues, but one item I've been looking for for two weeks but can't find here in Jacksonville, FL, is cornstarch. I find this VERY weird.

Have any of you noticed this?

Posted by: goddessoftheclassroom at July 10, 2022 05:04 PM (REJkJ)
----
Depending what you are making, instant mash potatoes does a good job of thickening.

Posted by: Ciampino - when cooking soylent green you can thicken with Kamala at July 10, 2022 05:14 PM (qfLjt)

207 Bone Apperteet, ya'll

Posted by: Ben Had at July 10, 2022 05:14 PM (kRKIy)

208 Still at the ' find 'em at Goodwill and chase 'em on eBay' stage

If you have library booksales in your area, I see them a lot there (as separate items and as boxed sets).

Posted by: Stephen Price Blair at July 10, 2022 05:16 PM (U+Oxn)

209 https://youtu.be/onCfFc8FNr8
Posted by: RedMindBlueState

Chef Jon had me at white wine for the braising liquid.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 05:16 PM (FBf3u)

210 Hippie can be substituted for hobo in most recipes. Just add more alcohol and fewer herbs.

In both cases the meat needs to be thoroughly cooked to avoid diseases.

Posted by: Rodrigo Borgia at July 10, 2022 05:16 PM (bW8dp)

211 Chef Miklos, how kind of you! Let's give things a few weeks, but I will be back in touch if cornstarch does not return to shelves.

I stocked up on flour and sugar. I even have cornmeal. It never occurred to me that cornstarch would be in short supply.

Ciampino - when cooking soylent green you can thicken with Kamala, thanks for the instant mashed potato hint.

Posted by: goddessoftheclassroom at July 10, 2022 05:20 PM (REJkJ)

212 I would have like to have seen the Octopi in Montana.

Posted by: Vasily Borodin at July 10, 2022 05:22 PM (PiwSw)

213 Has anyone cooked a lamb hip? A fellow I met purchases the leg of lamb and his butcher sells him the hip as well. I am guessing it would be the equivalent of a lamb ham.

Posted by: Ben Had at July 10, 2022 05:24 PM (kRKIy)

214 Wouldn't have brought it up this early but #16 is many of these food topics
https://tinyurl.com/2utn7jay
Bad Blue

Posted by: Skip at July 10, 2022 05:24 PM (2JoB8)

215 You can harvest your octopi and take it to a nearby thermal pool to cook it!
Don't fall in

Posted by: gourmand du jour at July 10, 2022 05:25 PM (jTmQV)

216 204 Cornstarch and tapioca tend to be gone during summer pie season I think.

People put tapioca in pie? This seems like it should be a legit abomination.

*Yeah, it's a texture thing. I eat like a toddler, I know.

Posted by: April--Dash my lace wigs! at July 10, 2022 05:25 PM (OX9vb)

217 Here you go. Octopus.

https://youtu.be/onCfFc8FNr8
------
Great vid, I'll be trying that one, thanks!

Posted by: dartist at July 10, 2022 05:26 PM (+ya+t)

218 Hubby bought some brown rice ramen (noodles only, no flavor).
I'm thinking of cooking them in broth instead of water?

Posted by: vmom stabby stabby stabby stabby stabamillion at July 10, 2022 05:27 PM (kf6Ak)

219 Has anyone cooked a lamb hip?

Posted by: Ben Had at July 10, 2022 05:24 PM (kRKIy)

I used to buy the whole leg, but I haven't seen it in awhile!

Posted by: CharlieBrown'sDildo at July 10, 2022 05:27 PM (XIJ/X)

220 >"So have at it...what are your best dishes that don't have recipes?"

peanut butter sandwich
but PB&J, I wrote that one down

Posted by: DB at July 10, 2022 05:28 PM (geLO8)

221 "So have at it...what are your best dishes that don't have recipes?"

My black eyed peas change every time because of the spices I have on hand. Also, if I'm being honest all my gravies are by the seat of my pants.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 05:29 PM (FBf3u)

222 218 Hubby bought some brown rice ramen (noodles only, no flavor).
I'm thinking of cooking them in broth instead of water?
Posted by: vmom stabby stabby stabby stabby stabamillion at July 10, 2022 05:27 PM (kf6Ak)

I'd do it. Aldi's used to sell a Pho broth (seasonal) that was awesome for using with plain ramen noodles. But any beef broth with some added ginger, garlic, and soy (for me) would do!

Posted by: Nova local at July 10, 2022 05:30 PM (exHjb)

223 Gravy has to be by taste as never know ahead of time how salty the turkey or ham dripping will be, nor how much water is in the drippings.

Posted by: PaleRider is simply irredeemable at July 10, 2022 05:33 PM (3cGpq)

224 > So have at it...what are your best dishes that don't have recipes?"
___________

Boiled salted water.

It's awesome.

Posted by: Martini Farmer at July 10, 2022 05:34 PM (BFigT)

225 Two dishes sans recipe: Potatoes au gratin and mac n cheese.

And tacos. No recipe for tacos.

Posted by: blake - semi lurker in marginal standing (5pTK/) at July 10, 2022 05:37 PM (5pTK/)

226 Octopus gets away in #16 of Bad Blue

Posted by: Skip at July 10, 2022 05:37 PM (2JoB8)

227 Bone apertite to you too, Ben Had!

Posted by: blake - semi lurker in marginal standing (5pTK/) at July 10, 2022 05:39 PM (5pTK/)

228 Have metal dinner plates become a "thing"?

Posted by: Ben Had at July 10, 2022 05:39 PM (kRKIy)

229 Have metal dinner plates become a "thing"?

Posted by: Ben Had at July 10, 2022 05:39 PM (kRKIy)

Not for me. That was a ceramic plate, just with an interesting pattern and color.

Posted by: CharlieBrown'sDildo at July 10, 2022 05:40 PM (XIJ/X)

230 Hi blake.

Posted by: Ben Had at July 10, 2022 05:42 PM (kRKIy)

231 I know we're all aware of shortages and supply issues, but one item I've been looking for for two weeks but can't find here in Jacksonville, FL, is cornstarch. I find this VERY weird.

Have any of you noticed this?
Posted by: goddessoftheclassroom at July 10, 2022 05:04 PM (REJkJ)
----------

regional shortages are a thing. No idea why. Though, it's possible trucking outfits have changed their schedules and are not making half empty runs any more, which is why regional shortages are happening.

Posted by: blake - semi lurker in marginal standing (5pTK/) at July 10, 2022 05:42 PM (5pTK/)

232 So have at it...what are your best dishes that don't have recipes?

I'm good at improvising sauces for stir-fry dishes.

Posted by: BeckoningChasm at July 10, 2022 05:42 PM (m0zqP)

233 No recipe? Choripollo. Grill the yardbird cook the chorizo and make a little cheese sauce with crema and queso fresco. Serve with chopped scallions avocado garnish and cold beer.

Posted by: CrotchetyOldJarhead at July 10, 2022 05:45 PM (CzRZX)

234 "So have at it...what are your best dishes that don't have recipes?"
------
I can't work without a recipe or it'll turn out bad. Even dishes I've made a bunch of times I still have to look at the recipe. A little more garlic, a little less this or that it'll always be edible.

Posted by: dartist at July 10, 2022 05:46 PM (+ya+t)

235 PaleRider is simply irredeemable

Gravy has to be by taste as never know ahead of time how salty the turkey or ham dripping will be, nor how much water is in the drippings.

My suggestions for PERFECT gravy:
Invest in a drippings strainer with a release at the bottom. After removing the roast whatever, add about a cup or so of boiling water; scrape up the bits. Pour into the strainer. Use the fat collected at the top of the strained 1:1 (tablespoonsful) of flour; I usually use 6 T.
Put the fat in a clean pot and heat. Stir in the flour to create a roux. Release the awesome goodness of the bottom drippings slowly, stirring constantly, until you have the consistency you want. Add broth or water from boiled potatoes if needed, but I've never needed to, even though I make broth from the turkey giblets every Thanksgiving and Christmas. Add salt and pepper to taste. SECRET INGREDIENT: 2 T of sherry; I like Harvey's Bristol Cream, but others may prefer dry sherry.

Posted by: goddessoftheclassroom at July 10, 2022 05:47 PM (REJkJ)

236 > I'm good at improvising sauces for stir-fry dishes.
___________

Personally... they always seem improvised. I've done stir-fry a zillion times and never the same twice. Close, but not the same.

Posted by: Martini Farmer at July 10, 2022 05:48 PM (BFigT)

237 UK professor and MSM find culprit behind blood-clot surge -- TEA! [It's caffeine supposedly.]

https://nitter.net/ConceptualJames/status/
1546238238360207361#m

Posted by: andycanuck (yikp0) at July 10, 2022 05:50 PM (yikp0)

238 Everything I eat is improvised. Sometimes it's actually good.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 05:52 PM (eGTCV)

239 I'm good at improvising sauces for stir-fry dishes.
Posted by: BeckoningChasm at July 10, 2022 05:42 PM (m0zqP)

That's quite a talent. I've been told by a pretty serious chef that the key to high end French cooking is all in the Sauces the chef makes.

Posted by: Tom Servo at July 10, 2022 05:52 PM (r46W7)

240 Sous vide pork butt? And drowned in sauce, Eeeewww, bet you boil pork ribs too.

Posted by: Bob at July 10, 2022 05:53 PM (vHUcF)

241 I grew up in Louisiana and don't really know how to cook rice . Blame that on the rice cooker. Greatest cooking invention since the bread slicer.

Posted by: Anti doesn't matter at July 10, 2022 05:53 PM (aToww)

242 Invest in a drippings strainer with a release at the bottom
-------
Those things are the cats pajamas, seconded.

Posted by: dartist at July 10, 2022 05:54 PM (+ya+t)

243 goddess of the classroom. Thank you for that recipe. Sherry works well in a lot of places.
I want to try asparagus in sherry in foil on the grill

Posted by: Ben Had at July 10, 2022 05:54 PM (kRKIy)

244 My favorite improvisation is bacon cooked in my smoker with pepper and freeze dried honey crystals.
It's amazing.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 05:54 PM (eGTCV)

245 Sous vide pork butt? And drowned in sauce, Eeeewww, bet you boil pork ribs too.
Posted by: Bob at July 10, 2022 05:53 PM (vHUcF)

You must be from Georgia.

Posted by: Anti doesn't matter at July 10, 2022 05:54 PM (aToww)

246 But any beef broth with some added ginger, garlic, and soy (for me) would do!
Posted by: Nova local at July 10, 2022 05:30 PM (exHjb)

Ooh, out of ginger. Dang

Posted by: vmom stabby stabby stabby stabby stabamillion at July 10, 2022 05:55 PM (kf6Ak)

247 239 I'm good at improvising sauces for stir-fry dishes.
Posted by: BeckoningChasm at July 10, 2022 05:42 PM (m0zqP)

That's quite a talent. I've been told by a pretty serious chef that the key to high end French cooking is all in the Sauces the chef makes.
Posted by: Tom Servo at July 10, 2022 05:52 PM (r46W7)

French sauces are temperamental and like to split...you don't tend to have that problem for Asian sauces.

Posted by: Nova local at July 10, 2022 05:56 PM (exHjb)

248 with a good beer that isn't a mouthful of hops.

This!!!! X 1000
Lagers rule, IPAs drool.

Posted by: Diogenes at July 10, 2022 05:57 PM (anj39)

249 We have some smoked salmon dip made yesterday and chilled overnight. I may make a dinner of that on thin sliced baguette toasted on the grill.

Posted by: CrotchetyOldJarhead at July 10, 2022 05:57 PM (CzRZX)

250 246 But any beef broth with some added ginger, garlic, and soy (for me) would do!
Posted by: Nova local at July 10, 2022 05:30 PM (exHjb)

Ooh, out of ginger. Dang
Posted by: vmom stabby stabby stabby stabby stabamillion at July 10, 2022 05:55 PM (kf6Ak)

Any will do (even the ground stuff) - and it's not totally necessary - I just love the ginger garlic combo.

I also love green onion (and mushroom), so you can also go that direction and skip the ginger entirely!

Posted by: Nova local at July 10, 2022 05:58 PM (exHjb)

251 French sauces are temperamental and like to split...you don't tend to have that problem for Asian sauces.
Posted by: Nova local

It's not French, but for the life of me I can't make a decent Norwegian butter sauce (for fish). Butter always breaks.

Posted by: Blutarski, Gradually then Suddenly at July 10, 2022 05:58 PM (FBf3u)

252 We have some smoked salmon dip made yesterday and chilled overnight. I may make a dinner of that on thin sliced baguette toasted on the grill.
Posted by: CrotchetyOldJarhead at July 10, 2022 05:57 PM (CzRZX)

Last thing I thought I ever read from someone named crotchety old jarhead.

Posted by: Anti doesn't matter at July 10, 2022 05:58 PM (aToww)

253 All of you cooks are artists.

Posted by: Anti doesn't matter at July 10, 2022 06:00 PM (aToww)

254 252 We have some smoked salmon dip made yesterday and chilled overnight. I may make a dinner of that on thin sliced baguette toasted on the grill.
Posted by: CrotchetyOldJarhead at July 10, 2022 05:57 PM (CzRZX)

Last thing I thought I ever read from someone named crotchety old jarhead.
Posted by: Anti doesn't matter at July 10, 2022 05:58 PM (aToww)

And my 1st thought was - doesn't someone on here have 4 cucumbers they need to use, b/c this seems to scream for some sliced cucumber to dip into the salmon along with the bread...

Posted by: Nova local at July 10, 2022 06:00 PM (exHjb)

255 > We have some smoked salmon dip made yesterday and chilled overnight. I may make a dinner of that on thin sliced baguette toasted on the grill.
________________

That actually sounds awesome. With a Martini or 3.

Posted by: Martini Farmer at July 10, 2022 06:01 PM (BFigT)

256 Posted by: Anti doesn't matter at July 10, 2022 05:58 PM (aToww)

Not gonna lie, that stuff is addictive.

Posted by: CrotchetyOldJarhead at July 10, 2022 06:02 PM (CzRZX)

257 And tacos. No recipe for tacos.

Me neither and I found the most amazing taco spice to put in the ground beef. A lady had a booth next to me a few years ago. The company was Cocoa Exchange. All the spices had cocoa in it. The taco seasoning was the best I've ever had. Sadly no longer available.

Posted by: jewells45 at July 10, 2022 06:04 PM (nxdel)

258 Thank you CBD for today*s Food Thread, and for last night*s rockin’ Music Thread!

Posted by: SuperMayorSuperRonNirenberg-A Useless Political Hack at July 10, 2022 06:04 PM (/Tq17)

259 I think someone mentioned they were gonna round up mesquite beans and roast them for coffee. Was that a real thing or did I just imagine it cause I'd like to know how that worked out.

Posted by: CrotchetyOldJarhead at July 10, 2022 06:07 PM (CzRZX)

260 Oh yeahhhhh, I'm gonna sous vide the eff out of that pork.

Posted by: Randy Marsh at July 10, 2022 06:07 PM (Wg1SU)

261 Posted by: Anti doesn't matter at July 10, 2022 05:58 PM (aToww)

Not gonna lie, that stuff is addictive.
Posted by: CrotchetyOldJarhead at July 10, 2022 06:02 PM (CzRZX)

I believe you. It just read as so sophisticated and refined. Not what you associate with a old time Marine. Now if you would have thrown in a few unique profane descriptives in there well....

Posted by: Anti doesn't matter at July 10, 2022 06:08 PM (aToww)

262 Anti doesn't matter, COJ is a man of particularly good taste. We share a love of Balvenie, too.

Posted by: Ben Had at July 10, 2022 06:08 PM (kRKIy)

263 CrotchetyOldJarhead, Ben Had is making flour from mesquite beans. I wonder if they would make a good roasted beverage?

Posted by: April--Dash my lace wigs! at July 10, 2022 06:09 PM (OX9vb)

264 Chili and seafood gumbo. No recipes. I just keep tweaking till they’re right.

Posted by: Buck Throckmorton at July 10, 2022 06:10 PM (d9Cw3)

265 Anti doesn't matter, COJ is a man of particularly good taste. We share a love of Balvenie, too.
Posted by: Ben Had at July 10, 2022 06:08 PM (kRKIy)

If I'm being truthful, I'll have to look that up.

Posted by: Anti doesn't matter at July 10, 2022 06:10 PM (aToww)

266 I sent my grand niece angel hair pasta, cheese, butter and a Fasta Pasta because she used to love going to an Italian restaurant with my dad. Skinny little shit can eat half a pound of pasta. Her mom sent me pics, made my week.

Posted by: dartist at July 10, 2022 06:10 PM (+ya+t)

267 Late to the party, but lasagna is my"no recipe" forte. Only way to pass the directions on is to have someone come over and watch while I make it.

Posted by: cfo mom at July 10, 2022 06:10 PM (Q8bDL)

268 Okay Scotch . That's why I didn't know. Always learning something here.

Posted by: Anti doesn't matter at July 10, 2022 06:12 PM (aToww)

269 I grew up in Louisiana and don't really know how to cook rice . Blame that on the rice cooker. Greatest cooking invention since the bread slicer.
Posted by: Anti doesn't matter

Rice cookers are worth the money if you have the counter space. I've made ok rice in a small slow cooker, even brown rice which isn't recommended.

My recent tries over a gas stove haven't been very successful ( mushy even if I rinse the rice b4 ). So i've moved to the 'pasta method.' Add 2 - 3 x the water, cook, and strain. Downside is you can't really add any bullion or flavoring as it gets washed away.

Posted by: weft cut-loop at July 10, 2022 06:12 PM (IEa8U)

270 My best and favorite rice cooker is my Le Crueset rice pot.

Posted by: Jamaica NYC at July 10, 2022 06:12 PM (b+v9B)

271 COJ, I'm waiting on my mesquite bean harvest to make flour. I will check on the coffee thing.

Posted by: Ben Had at July 10, 2022 06:12 PM (kRKIy)

272 dartist, one of life's joys is when the next generations--your grandniece, my son--cook our recipes.

Posted by: goddessoftheclassroom at July 10, 2022 06:13 PM (REJkJ)

273 Ground beef, chili powder, reftied beans, diced tomatoes, diced onions, guacamole, lime, cheese, sour cream.

Taco awesomeness.

No need to go nuts with the basics.

Posted by: Joe XiDen at July 10, 2022 06:13 PM (1fxLv)

274 Re Bourbon and ice cream for supper. I had a client whose family was out of town, so I asked how he was getting along. He replied,”Last night I turned the AC down to 65, and had scotch and popcorn for dinner while watching baseball in my underwear.” He was doing alright.

Posted by: Buck Throckmorton at July 10, 2022 06:13 PM (d9Cw3)

275 weft cut-loop, InstantPot is my go-to.

Posted by: goddessoftheclassroom at July 10, 2022 06:14 PM (REJkJ)

276 255
That actually sounds awesome. With a Martini or 3.

Posted by: Martini Farmer at July 10, 2022 06:01 PM (BFigT)
----
That should be 'with a Martinus or 3
if I want 3 Martini I'll say so.'
(see Wayne & Schuster "Rinse The Blood Off My Toga"

Posted by: Ciampino - stabbed in the Rotunda at July 10, 2022 06:14 PM (qfLjt)

277 Eeeewww, bet you boil pork ribs too.

Posted by: Bob at July 10, 2022 05:53 PM (vHUcF)

Of course! And steaks too. Tenderizes 'em!

Posted by: CharlieBrown'sDildo at July 10, 2022 06:15 PM (XIJ/X)

278 Wife's Jamaican, so all rubs are a vinegar based paste. She has an amazing talent for flavors.

Posted by: Jamaica NYC at July 10, 2022 06:16 PM (b+v9B)

279 Mesquite bean coffee is for real. Natural decaf though.

Posted by: Ben Had at July 10, 2022 06:16 PM (kRKIy)

280 Oh. Flour... THATS right! I bet that'd make for some righteous tortillas!

Posted by: CrotchetyOldJarhead at July 10, 2022 06:16 PM (CzRZX)

281 Chicken Bowl Original Recipe calls for 90 second microwave basmati rice.

Posted by: Weasel at July 10, 2022 06:16 PM (0IeYL)

282 dartist, one of life's joys is when the next generations--your grandniece, my son--cook our recipes.
------
It really is. The kids all picked up on a chicken and rice recipe from my ma that they named after her. She's smiling down.

Posted by: dartist at July 10, 2022 06:17 PM (+ya+t)

283 274 Re Bourbon and ice cream for supper. I had a client whose family was out of town, so I asked how he was getting along. He replied,”Last night I turned the AC down to 65, and had scotch and popcorn for dinner while watching baseball in my underwear.” He was doing alright.

Posted by: Buck Throckmorton at July 10, 2022 06:13 PM (d9Cw3)
----
Reminds me that I like to put a tablespoonful or two of whisky in ice cream. Delicious.

Posted by: Ciampino - Southern Comfort or Kahlua also good at July 10, 2022 06:19 PM (qfLjt)

284 Late to the party, but lasagna is my"no recipe" forte. Only way to pass the directions on is to have someone come over and watch while I make it.

Posted by: cfo mom at July 10, 2022 06:10 PM (Q8bDL)

*fist bump*

Posted by: Comrade flounder, wrecker, hoarder, saboteur at July 10, 2022 06:19 PM (U3uv2)

285

You can't eat your money. Buy quality ingredients.

Posted by: My Pimp Shot My Dealer at July 10, 2022 06:20 PM (7DYli)

286 weft cut-loop, InstantPot is my go-to.
Posted by: goddessoftheclassroom

yeah, I got one for my brother. they use it at least once a week. I just am out of counter space and don't want more equipment.

Posted by: weft cut-loop at July 10, 2022 06:20 PM (IEa8U)

287 I don't usually comment on the food thread, but I made something that came out good. Yesterday, I cooked 6 boneless skinless chicken thighs in the crock pot. Just a little garlic powder and black pepper. Got them out at the right time and chilled overnight. Diced, maybe you could say cubed them, added very thin sliced celery, a drained can of diced tomatos and chilis, and Hellman's finest. The nice onion rolls I picked up at a real bakery inspired me to do this. Good hot weather food.

Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at July 10, 2022 06:20 PM (lz5hY)

288
Octopuses are highly intelligent and are some of the ~~smartest~~ tastiest animals in our oceans. Almost as tasty as whales, which are said to be highly intelligent but are really more like big ocean going cows. And well, octopuses...well, guh, have you ever heard an octopus sing an opera before or drive a car? No, you have not. I rest my case.

In summation eat more whales and octopuses.

~~Posted by: Mister Scott (formerly GWS) at July 10, 2022 04:27 PM (bVYXr)~~

IIFY*

*improved it for you.

Posted by: naturalfake at July 10, 2022 06:21 PM (5NkmN)

289 If I get dishes done I'm having a scotch

Posted by: Skip at July 10, 2022 06:21 PM (2JoB8)

290 Pulled pork, coleslaw, and chili are other items, for which I don't bother with a recipe anymore.

Posted by: Comrade flounder, wrecker, hoarder, saboteur at July 10, 2022 06:23 PM (U3uv2)

291 Dinner tonight for me and my Lady is gonna be sloppy joe sammiches on carb master buns. Bacon fried tater tots, and a homemade pea salad.

Nothing fancy here at festung ssi80

Posted by: Somewhere South of I-80 at July 10, 2022 06:23 PM (1DgE4)

292

I've had whale in Norway and Japan. It's OK.

Octopi and Squid are delicious. Although need careful prep to tenderize.

Posted by: My Pimp Shot My Dealer at July 10, 2022 06:23 PM (7DYli)

293 I once ordered a pulled pork burrito from a Mexican owned food truck. The truck was equipped with fine cooking and refrigeration gear. WOW!!! West Palm Beach,FL 1997.....

Posted by: Commentor what got his shirt at July 10, 2022 06:23 PM (0CF1W)

294 I think one of life's greatest food joys is making a meal o the grill after a long day at the beach or the lake or the pool and watching the kids eat without speaking, and falling asleep with a puppy belly. You know they're happy and satisfied.

Posted by: CrotchetyOldJarhead at July 10, 2022 06:24 PM (CzRZX)

295 Old and busted: Pull my finger...
The new hotness: Pull my pork...

Posted by: Commentor what got his shirt at July 10, 2022 06:25 PM (0CF1W)

296 We had a rice cooker that I never used. I have gotten really good at cooking rice in a regular saucepan with a glass vented lid. White rice cooks fairly quickly. Brown rice takes longer. Key is to not take off the lid too often to check on its progress. Brown rice takes about 50 minutes, white rice about 20.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 06:25 PM (x8Wzq)

297 292 I kind of liked the squid on a stick the Japanese street vendors sold in Iwakuni, right off a grill they pushed around.

Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at July 10, 2022 06:25 PM (lz5hY)

298 I think one of life's greatest food joys is making a meal o the grill after a long day at the beach or the lake or the pool and watching the kids eat without speaking, and falling asleep with a puppy belly. You know they're happy and satisfied.

Posted by: CrotchetyOldJarhead at July 10, 2022 06:24 PM (CzRZX)

Best damned tuna fish sammich I ever has was made right on the beach after swimming all day in the Gulf of Mexico.

Posted by: Comrade flounder, wrecker, hoarder, saboteur at July 10, 2022 06:25 PM (U3uv2)

299 My local microbrewery has introduced an imperial stout. It tastes like sweet espresso. It is too in asweet but it might be good in an ice cream float or with a cheese float.
Mind you I don't have good taste.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 06:25 PM (eGTCV)

300 Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at July 10, 2022 06:20 PM (lz5hY)

A good chicken sandwich is a thing of beauty. And thighs are absolutely the way to go!

You should comment more!

Posted by: CharlieBrown'sDildo at July 10, 2022 06:25 PM (XIJ/X)

301 ever *had*

Posted by: Comrade flounder, wrecker, hoarder, saboteur at July 10, 2022 06:26 PM (U3uv2)

302 dessert is blueberry shortcake. A dollop of crème fraishe in the shortcake and covered in mashed blueberries.

Posted by: Ben Had at July 10, 2022 06:27 PM (kRKIy)

303 And thighs are absolutely the way to go!

Posted by: CharlieBrown'sDildo at July 10, 2022 06:25 PM (XIJ/X)

Why am I thinking of Gal Gadot right now?

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 06:28 PM (x8Wzq)

304 Just got off the lake. I'm about medium well. It was beautiful day. Looks like carry-out tonight.

Posted by: olddog in mo at July 10, 2022 06:28 PM (koOAT)

305 PSA

Sam's Club has knockoff Chick-fil-A nuggets and patties now. They show "dill flavored" on the packaging iirc. A friend served them and they're pretty close.

Posted by: Moron Robbie - screw anyone here who thinks he should tell Americans what they need or should buy at July 10, 2022 06:28 PM (agX07)

306 300 Thank you. And the thigh is the just right piece off the chicken. I can cook chicken breast and can guarantee a hunk of bland dryness.

Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at July 10, 2022 06:30 PM (lz5hY)

307 My nieces talked my brother into buying one of those hotdog steamers that cook a bunch of dogs and buns and you can leave them in it all day. Brother grills a lot of dogs with his family and this saves a lot of time for beers. Nice to have a hot bun and dog. Eatin fools they be.

Posted by: dartist at July 10, 2022 06:30 PM (+ya+t)

308 I've eaten at one gourmet place. Had a 5 course meal. The meat portion was about the size of a silver dollar nestled in some sort of mushy stuff. The seafood portion was two shrimp in a little bowl with some foam over it. They really piled on the desert to make you feel full. I didn't pay for it on not terrible disappointed.

Posted by: Javems at July 10, 2022 06:32 PM (AmoqO)

309 terribly

Posted by: Javems at July 10, 2022 06:33 PM (AmoqO)

310 Comrade Flounder... best fish taco I ever had was made from fish caught that morning by a guy with a comal outside a roadside tienda just south of Rosarita. Topped with a little pickled red onion and an avocado slice.

Posted by: CrotchetyOldJarhead at July 10, 2022 06:33 PM (CzRZX)

311 Brother grills a lot of dogs with his family and this saves a lot of time for beers. Nice to have a hot bun and dog. Eatin fools they be.
Posted by: dartist

Grilled hot dogs are superior to all other versions. You can't fake the funk in a water dunk.

Posted by: weft cut-loop at July 10, 2022 06:33 PM (IEa8U)

312 Am a huge fan of pate. Pulled pork not o much.

Posted by: Javems at July 10, 2022 06:33 PM (AmoqO)

313 303 And thighs are absolutely the way to go!

Posted by: CharlieBrown'sDildo at July 10, 2022 06:25 PM (XIJ/X)

and hot buns, there's not much more

Posted by: Braenyard at July 10, 2022 06:33 PM (Mh7Nr)

314 308 Lawyer friend of mine advised a client whose restaurant was doing bad. "Hang a bunch of junk on the wall, get some square plates, cut the portions in half, double the price and call it fine dining".

Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at July 10, 2022 06:34 PM (lz5hY)

315 Just made a weekly batch of oatmeal + flaxseed meal + hemp seeds + coconut oil + wheat germ + cinnamon + cardamom + peanut flour + some kind of protein powder.

Posted by: SFGoth at July 10, 2022 06:35 PM (KAi1n)

316 in fairness, we are morons, but what is with spam and olive appetizer?

wtf

Posted by: confederatefifth at July 10, 2022 06:35 PM (R2hsw)

317 Gotta brine chicken breasts before you cook them. Chicken thighs are the best part though.

Posted by: CrotchetyOldJarhead at July 10, 2022 06:35 PM (CzRZX)

318 Grilled hot dogs are superior to all other versions. You can't fake the funk in a water dunk.
------
Cold?

Posted by: dartist at July 10, 2022 06:36 PM (+ya+t)

319 Gotta brine chicken breasts before you cook them. Chicken thighs are the best part though.
Posted by: CrotchetyOldJarhead
------------------

This is known.

Posted by: olddog in mo at July 10, 2022 06:36 PM (koOAT)

320 *hands olddog an ice cold beer*

Posted by: Ben Had at July 10, 2022 06:37 PM (kRKIy)

321 296 We had a rice cooker that I never used. I have gotten really good at cooking rice in a regular saucepan with a glass vented lid. White rice cooks fairly quickly. Brown rice takes longer. Key is to not take off the lid too often to check on its progress. Brown rice takes about 50 minutes, white rice about 20.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 06:25 PM (x8Wzq)
----
I do Jasmine rice. 2 cups water for every cup of rice.
I get the water boiling, add salt to taste, pour in the rice and turn down the heat once it gets really thick. Always covered. Leave on very low heat until all the water is absorbed and the rice is cooked to taste.
I've added curry powder to make a very tasty rice. Also I have added Ramen flavor packets (no salt then) for different flavor.

Posted by: Ciampino - rice is easy to cook at July 10, 2022 06:37 PM (qfLjt)

322 Back with a Glen Moray 12yr

Posted by: Skip at July 10, 2022 06:39 PM (2JoB8)

323 mine advised a client whose restaurant was doing bad. "Hang a bunch of junk on the wall, get some square plates, cut the portions in half, double the price and call it fine dining".
Posted by: b

in fairness, I do not believe this

Posted by: confederatefifth at July 10, 2022 06:39 PM (R2hsw)

324 Well..........

I do the a-4-men-shuned pretty much every time I cook something good. about 133% of the time, which also matches the proof of the bourbon I am ingesting, is a part of the recipe. Not that there is anything wrong with that..... right????

1 exception = ribs. I can make em fall off the bone gimme more mafukka good. Never miss, even if I gotta keep one eye closed to keep from dropping them or falling over.

Prost.

Posted by: zooomzooom at July 10, 2022 06:40 PM (AMHkm)

325 315 Just made a weekly batch of oatmeal + flaxseed meal + hemp seeds + coconut oil + wheat germ + cinnamon + cardamom + peanut flour + some kind of protein powder.

Posted by: SFGoth at July 10, 2022 06:35 PM (KAi1n)

Sound like some bread I have baked, minus the cinnamon. Might need some bread flour a well.

Posted by: Javems at July 10, 2022 06:40 PM (AmoqO)

326 Gotta brine chicken breasts before you cook them. Chicken thighs are the best part though.
Posted by: CrotchetyOldJarhead at July 10, 2022 06:35 PM

This is wisdom.

Posted by: RedMindBlueState at July 10, 2022 06:40 PM (RkC6l)

327 *tips visor towards Ben Had*

Thank you very much.

Posted by: olddog in mo at July 10, 2022 06:40 PM (koOAT)

328 Always covered. Leave on very low heat until all the water is absorbed and the rice is cooked to taste.
I've added curry powder to make a very tasty rice. Also I have added Ramen flavor packets (no salt then) for different flavor.
Posted by: Ciampino - rice is easy to cook at July 10, 2022 06:37 PM (qfLjt)

another thing is that with brown rice the ratio is 2.5:1 water/rice. white rice is 2:1. Might be an altitude thing. I live at 5000 feet. I've seen the same thing with grits and oatmeal. A bit more water than what's called for makes it better.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 06:42 PM (x8Wzq)

329 I would cook my boneless chicken breasts in a frying pan 1/3 way in vinegar on medium heat covered with a lid.

Posted by: Anti doesn't matter at July 10, 2022 06:42 PM (aToww)

330 Gotta brine chicken breasts before you cook them. Chicken thighs are the best part though.
Posted by: CrotchetyOldJarhead at July 10, 2022 06:35 PM

At one I only ate breasts. Now I far prefer thighs.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 06:42 PM (eGTCV)

331 314 308 Lawyer friend of mine advised a client whose restaurant was doing bad. "Hang a bunch of junk on the wall, get some square plates, cut the portions in half, double the price and call it fine dining".

Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at July 10, 2022 06:34 PM (lz5hY)

Sounds about right. Might need some creatively written menu items as well.

Posted by: Javems at July 10, 2022 06:42 PM (AmoqO)

332 Back with a Glen Moray 12yr
Posted by: Skip at July 10, 2022 06:39 PM (2JoB

Glen Morangie 10year.
Sometimes a return to the basics is all you need.

Posted by: Diogenes at July 10, 2022 06:42 PM (anj39)

333 ribs. I can make em fall off the bone gimme more mafukka good.
Posted by: zooomzooom
------------------

Myron Mixon told me if they fall off the bone they're over cooked. Need to see teeth marks in the ribs.

Posted by: olddog in mo at July 10, 2022 06:45 PM (koOAT)

334 Arborio is the only rice for risotto.

Posted by: Ben Had at July 10, 2022 06:45 PM (kRKIy)

335 One thing always done in my drinking is rarely get same bottle twice. Have had red wine that found good and inexpensive might have gotten a few times but in scotch lately nothing twice. Want to try them all.

Posted by: Skip at July 10, 2022 06:46 PM (2JoB8)

336 Sorry to miss out on most of the thread. The new pressure washer apparently came with a to do list.

Posted by: Pete Bog at July 10, 2022 06:47 PM (Jzz++)

337 "My local microbrewery has introduced an imperial stout. It tastes like sweet espresso."

I never understood microbreweries business model. Sure everyone likes to try something different but nobody's going to buy enough of that crap to make any money off it. Make a solid pilsner that people will continue to buy and push those.

Posted by: lowandslow at July 10, 2022 06:47 PM (qH6FZ)

338 289 If I get dishes done I'm having a scotch

Posted by: Skip at July 10, 2022 06:21 PM (2JoB

I'm going to in any case.

Posted by: Javems at July 10, 2022 06:47 PM (AmoqO)

339 There used to be an East German restaurant here -- run by some gals from Dresden. They had photos of people on the wall. I went with some lawyer friends of mine. They guessed Marx but couldn't get Engels. :-> The food was fantastic though a bit limited. East German fare isn't the most daring of cuisines, but what they do mostly appeals to me. Of course, the Bier was grossartig.

Posted by: SFGoth at July 10, 2022 06:47 PM (KAi1n)

340 Now I wish I had some rot kohl, pork loin, spaetzle, mashed potato, and a crisp pills.

Posted by: SFGoth at July 10, 2022 06:49 PM (KAi1n)

341 Late, because nap. I have a question. I understand about burying the pig up to his neck in the ground and force feeding him and all that, but for how long? How long does it take for his liver to get big enough for pate? Eh?

Posted by: Eromero at July 10, 2022 06:49 PM (0OP+5)

342 Last whole chicken I cut up and cooked all tasted like liver. Couldn't eat it. I wonder if it's old thawed re-froze meat.

Posted by: dartist at July 10, 2022 06:49 PM (+ya+t)

343 Do you have those dishes in your repertoire that family and friends always brag on, but you have no clue as to just how you made it, you just cook it entirely by feel and probably it never truly comes out the same twice, but it's always on point?
-From Bitter Clinger

Oh HOLY Hell!!!! This sounds like every "chowder" I've ever made! Start with a basic Roux,....something, something, something,....add cream!

-SLV

Posted by: Shy Lurking Voter at July 10, 2022 06:49 PM (SEa82)

344 Grandson wants to do a fire tonight. I want to drink. I think there's a common cause here.

Posted by: Martini Farmer at July 10, 2022 06:50 PM (BFigT)

345 chicken thighs- you can have my portion and then some. I have never cooked a chicken breast that wasn't moist and tender.

Posted by: Ben Had at July 10, 2022 06:50 PM (kRKIy)

346 337 "My local microbrewery has introduced an imperial stout. It tastes like sweet espresso."

I never understood microbreweries business model. Sure everyone likes to try something different but nobody's going to buy enough of that crap to make any money off it. Make a solid pilsner that people will continue to buy and push those.

Posted by: lowandslow at July 10, 2022 06:47 PM (qH6FZ)
----
Not a big beer drinker. I did enjoy a cold one after mowing the lawn in summer. Anyway in Nairobi we used to be able to buy an (Irish?) milk stout that was slightly sweet and I really enjoyed it.

Posted by: Ciampino - Tusker brand beer at July 10, 2022 06:52 PM (qfLjt)

347 I live in NJ 'The Garden State'. Farmers Markets are chock full of seriously good veggies all grown in NJ.. MMMM I live close to Hammonton which is a major blueberry producer. One drive up burger stand sells blueberry smoothies... really really good. 8 bucks worth of really really good.. I was suprised to learn the our cranberry bogs have been bought by Ocean Spray and has company signs posted on the drive through the Pine Barrens..

Posted by: Commentor what got his shirt at July 10, 2022 06:52 PM (0CF1W)

348 A comfort food that's been lost, unfortunately. My paternal grandmother made a bread that none of us were able to duplicate. When she tried to show us it threw her off and while the results were close the loaves weren't her usual. There wasn't a written recipe; she made it from memory the same way her Bavarian German mother had taught her. It was a white bread that was chewier with larger air holes (?) than I've seen in other breads.
Posted by: Lirio100 at July 10, 2022 04:43 PM (r0RRi)

Take your current recipe and try adding a little more water and also kneading it longer and/or using a flour with a higher % protein content.

Posted by: Additional Blond Agent, STEM Guy at July 10, 2022 06:52 PM (ZSK0i)

349 Pete Bog, about that tender deer meat, eh? I wouldn't pass up a nice smoked hind quarter.

Posted by: Ben Had at July 10, 2022 06:54 PM (kRKIy)

350 hiya

Posted by: JT at July 10, 2022 06:54 PM (T4tVD)

351 chicken thighs- you can have my portion and then some. I have never cooked a chicken breast that wasn't moist and tender.
Posted by: Ben Had at July 10, 2022 06:50 PM (kRKIy)

I usually make Thanksgiving dinner. I roast a turkey and it always turns out great. Wife and sons do not like the dark meat. Which means more for me and my leftover sammiches.

Posted by: Pug Mahon, Non-sequitur professional at July 10, 2022 06:55 PM (x8Wzq)

352 I live in NJ 'The Garden State'. Farmers Markets are chock full of seriously good veggies all grown in NJ..

Posted by: Commentor what got his shirt at July 10, 2022 06:52 PM (0CF1W)

I live way up north (Western Bergen), and the farmer's markets don't have good local tomatoes yet. I figure a couple of more weeks, and then it is glorious for a month!

Posted by: CharlieBrown'sDildo at July 10, 2022 06:56 PM (XIJ/X)

353 Thanks Skip !

Posted by: JT at July 10, 2022 06:57 PM (T4tVD)

354 hiya

Posted by: JT at July 10, 2022 06:54 PM (T4tVD)

Ahem!

[do I have to start testing you on the content?]

Posted by: CharlieBrown'sDildo at July 10, 2022 06:57 PM (XIJ/X)

355 JT Bad Blue was pretty good
https://tinyurl.com/2utn7jay

Posted by: Skip at July 10, 2022 06:57 PM (2JoB8)

356 Fresh sliced tomato on white bread with Duke's Mayo, salt, and pepper. Best recipe ever.

Posted by: Eromero at July 10, 2022 06:58 PM (0OP+5)

357 Drank Star beer in Nigeria. The alcohol content was a bit uneven. Some times you needed two and sometimes only one. Bottles were big. They bottled Heineken there as well.

Posted by: Javems at July 10, 2022 06:58 PM (AmoqO)

358 It's almost time for Weasel and his Gun Thread!

Thanks for stopping by and chatting about food!

Posted by: CharlieBrown'sDildo at July 10, 2022 06:58 PM (XIJ/X)

359 Thinking of beer brands from my youth: Tusker and Whitecap come to mind - typical East African Breweries products. I think Tusker is still around but probably owned by South African Breweries now. SAB got really big at one stage and bought out Anheuser-Busch. In turn were bought out by InBev.

Posted by: Ciampino - Tusker the Elephant beer at July 10, 2022 06:59 PM (qfLjt)

360 Okay, add bacon and lettuce to it.

Posted by: Eromero at July 10, 2022 06:59 PM (0OP+5)

361 Drank Star beer in Nigeria. The alcohol content was a bit uneven. Some times you needed two and sometimes only one. Bottles were big. They bottled Heineken there as well.
Posted by: Javems at July 10, 2022 06:58

I've had Nile beer in Uganda. All I remember is that it was beer.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 06:59 PM (eGTCV)

362 Arborio is the only rice for risotto.
Posted by: Ben Had at July 10, 2022 06:45 PM (kRKIy)

Carnaroli,
Cross Bow,
Ginger.

Posted by: Pete Bog at July 10, 2022 07:00 PM (Jzz++)

363 Thanks CBD!

Posted by: dartist at July 10, 2022 07:00 PM (+ya+t)

364 I've been futzing around with a sous vide and vacuum sealer, trying to figure out the best applications for this type of cooking. So far, I like it, but it's not good for everything. If you like rare steaks don't bother with sous vide.

Works great for large, medium-rare rib roasts. Quick finish on the gas grill saves mucho time.

Sous vide is also great for BBQ ribs. Quick finish on grill; carmelize your sauce, nice sear texture, very tender.

Posted by: Dr. Bone at July 10, 2022 07:00 PM (0ocXn)

365 Thanks for stopping by and chatting about food!
Posted by: CharlieBrown'sDildo

You're welcome !

Posted by: JT at July 10, 2022 07:00 PM (T4tVD)

366 Not a big beer drinker. I did enjoy a cold one after mowing the lawn in summer. Anyway in Nairobi we used to be able to buy an (Irish?) milk stout that was slightly sweet and I really enjoyed it.
Posted by: Ciampino - Tusker brand beer at July 10, 2022 06:52 PM (qfLjt)

It's not so much the beer but the business model. I like to have a nice Ale every now and then but that's about all you can drink at a sitting, one. A good Lager/Pilsner you have a few. And enough with sticking extra favoring in them, the hops is plenty.

Posted by: lowandslow at July 10, 2022 07:01 PM (qH6FZ)

367 Pew pew time
GUN NOOD

Posted by: Skip advising you of your Nood threads at July 10, 2022 07:01 PM (2JoB8)

368 I think beer is kind of like sex. There's spectacular sex and then there's ordinary sex, which is still pretty good.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 07:02 PM (eGTCV)

369 Posted by: Dr. Bone at July 10, 2022 07:00 PM (0ocXn)

Bingo.

You have learned your lessons well padawan!

Posted by: CharlieBrown'sDildo at July 10, 2022 07:02 PM (XIJ/X)

370 Eromero, add cheese and a fried egg an you achieve a sammich.

Posted by: Ben Had at July 10, 2022 07:02 PM (kRKIy)

371 Fresh sliced tomato on white bread with Duke's Mayo, salt, and pepper. Best recipe ever.
Posted by: Eromero at July 10, 2022
--------------------

Son was making these last week but on toast for breakfast. Scrambled eggs on the side. Yum.

Posted by: olddog in mo at July 10, 2022 07:04 PM (koOAT)

372 Pete Bog, about that tender deer meat, eh? I wouldn't pass up a nice smoked hind quarter.
Posted by: Ben Had

Your wish, my command. the timing of the mome relative to the opener is a challenge however.

Posted by: Pete Bog at July 10, 2022 07:04 PM (Jzz++)

373 357 Drank Star beer in Nigeria. The alcohol content was a bit uneven. Some times you needed two and sometimes only one. Bottles were big. They bottled Heineken there as well.

Posted by: Javems at July 10, 2022 06:58 PM (AmoqO)
----
Yes, I remember the beer in East Africa came in 750 ml bottles. For home my Dad would buy a crate of 24 bottles, something everyone did. Those small bottles (dumpies in South Africa) that we were accustomed to here were unknown at the time - Real Men drank Big Bottles. I do remember that the bottle of stout would take me a good while to finish and then lots of bathroom visits.

Posted by: Ciampino - Tusker the Elephant beer at July 10, 2022 07:05 PM (qfLjt)

374 I live way up north (Western Bergen), and the farmer's markets don't have good local tomatoes yet. I figure a couple of more weeks, and then it is glorious for a month!
Posted by: CharlieBrown'sDildo at July 10, 2022 06:56 PM (XIJ/X)

Same same. It seems kind of late but I didn't grow this year due to cold snaps ect..

Posted by: Commentor what got his shirt at July 10, 2022 07:07 PM (0CF1W)

375 goodness The thread made me hungry and I had to whip a batch of spaghetti with shrimp

Posted by: Commentor what got his shirt at July 10, 2022 07:09 PM (0CF1W)

376 301
I've had Nile beer in Uganda. All I remember is that it was beer.

Posted by: N.L. Urker, my trench is full of chickens at July 10, 2022 06:59 PM (eGTCV)
----
O wow, Nile beer. I had forgotten that one/ I think that was the first local brand available. I don't think I ever had any except a sip, as I was too young. However a little added to a Pepsi was great. I think we invented the Shandy but with Pepsi or Coke before the lemonade or 7-UP became a thing. Pepsi beat Coke to East Africa but poor marketing allowed Coca-Cola to catch up.

Posted by: Ciampino - Pepsi tastes better than Coke to me at July 10, 2022 07:17 PM (qfLjt)

377 No homemade Vermont maple syrup on french toast?
Now you're on my list for the Burning Times.

Posted by: ruralcounsel at July 10, 2022 07:34 PM (96wFa)

378 @ruralcounsel Agreed. Anytime you make your own maple syrup, like I did when I lived in Vermont, and you don't put it on everything, you are a tasteless heathen.

BTW, the grade A stuff is good, but for real flavor in your cooking you need to do grade B. Much darker, much more flavor, and when you smoke something covered in maple syrup even the Archangel Gabriel would be distracted from his duties. Much tougher to find in stores (not as "fancy"), but much easier to make and use.

Posted by: Nerdbert at July 10, 2022 08:43 PM (mayVJ)

379 362 Arborio is the only rice for risotto.
Posted by: Ben Had at July 10, 2022 06:45 PM (kRKIy)

Carnaroli,
Cross Bow,
Ginger.
Posted by: Pete Bog at July 10, 2022 07:00 PM (Jzz++)

Vialone Nano

Posted by: jix at July 10, 2022 09:39 PM (DU7iZ)

380 For those who like the bark that is formed when smoking, increase the surface area by separating the pork butt into two pieces, cutting parallel along the flat bone.

Posted by: Dagwood at July 10, 2022 10:58 PM (MNaS0)

381 Lol. Starbucks is closing a bunch of Seattle stores due to crime.

Posted by: Joe XiDen at July 11, 2022 06:14 PM (w0oaQ)

382 Screw PETA

Posted by: Tamaa the Drongo Bird at July 11, 2022 06:17 PM (wGqjj)

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