Food Thread: Whole Fish? Are You Mad?

I love the whole fish! Fried is my favorite, preferably in a good Southern restaurant. The last time I had whole fried fish I was in South Carolina, and it was so good I went back the next night and ordered the same dish. The Greeks do a great job of grilling them, and occasionally I see it in other places.

But it is one of the very large holes in my cooking technique, and I am not sure why. Certainly it is intimidating, but I can roast a huge chunk of beef or pork or lamb three sheets to the wind and with my eyes closed.

Obviously fish protein is more delicate than the land animals we eat, but it also needs high heat to get that lovely crispy skin. It's a dance, and I keep stepping on my partner's feet!

The prep is the easy part. I always start with an immaculate grill. Otherwise I might as well just shovel the fish into the oven, because it isn't coming off the grill in fewer than nine pieces, with a significant portion going to the grill gods. And I have good tools to flip the fish and take it off the grill when I am done, so I can't even blame that!

It's just...difficult! I'll keep practicing, and eventually I will nail it, get cocky, and ruin another couple of expensive whole fish before I wise up and return to the basics.

But that is half the fun of cooking!

So...what dishes do you fail at?

******
The conceit and arrogance of the famous is most notable when they pontificate on topics about which they no nothing, or if they are lucky, very little. Here we have some 30-something twit, without any knowledge of history other than her Wikipedia searches, waxing nostalgic about Anthony Bourdain's rudeness and ignorance when confronted by a British chef toasting the queen.

You know...Anthony Bourdain...the suicidal junkie whose restaurant wasn't nearly as good as the hype, and who was a nasty piece of work when it came to Israel.

Why We Should All Be Like Anthony Bourdain Refusing to Toast the Queen [Don't bother to click on the link...you could write it in your sleep.]

So forgive me if I won't laud his impolite behavior and his stupidity about the British monarchy and the British empire.

******

I know...I know...olive oil cake sounds weird. But it is great, and here is Chef John doing a simple version. If you like it, ask Bluebell for her recipe!

And speaking of weird cakes; does anyone like ricotta cheesecake besides me?

******
There is a lot of end-of-summer corn available, and it is delicious! I guess the weather cooperated, because it isn't the typical late corn that is tough and not quite sweet. This stuff is tender and sweet and delicious.

And because I actually listened to one of you maniacs I use a very easy technique. I trim the ears, soak them in cold water, and then toss them onto a hot grill for a long time. They turn out fantastic! A bit charred, still tender, with the faintest hint of smoke from the burning husks.

Of course eating it straight off the cob is fun, but cutting the kernels off the cob is easy, especially if you do it this way...

I'm wearing gloves because damn! That corn is hot! Which is good because I add a little butter...no...wait...that's a lie. I add a lot of butter, a pinch of salt and pepper, and I can eat it all day.

******

I have no idea what I am doing. A glance at a bin of poblanos started the ball rolling, and knowing that I had some pulled pork in the freezer compounded the problem. And oh look! Cotija cheese in the back of the refrigerator!

Now what? I don't know...third base!

Or just stuff the poblano halves with some pulled pork, top them with the cheese and some red onion, and maybe a bit of ancho chile powder and some Mexican oregano, and see what happens.

Will it be great? I doubt it. Will it be tasty? Yes, I think so. And if it isn't I'll never admit it!

Update: I just ate one, and while it needs work, it was pretty damned good.

******
What the hell is "Yapchik? Unfortunately the link doesn't really provide an answer, since the writer describes it both as Polish or Hungarian "Cholent," which is a sort of stew, but also as potato kugel with meat, which is rather different.

But I like the word...it amuses me...so I'll poke around and see if I can figure out what she is talking about.

Anyone ever hear of it? Anyone's grandmother make it?

******

******
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: AZ deplorable moron at September 18, 2022 04:00 PM (TYOrH)

2 Summoned.

Posted by: AZ deplorable moron at September 18, 2022 04:00 PM (TYOrH)

3 That pepper pork combo looks excellent

Posted by: Kratwurst at September 18, 2022 04:02 PM (/kvYP)

4 Ricotta is good in pretty much everything.

Posted by: Aetius451AD personal phone at September 18, 2022 04:02 PM (Pa9Qi)

5 Darn! Already stuffed.

Posted by: Biden's Dog at September 18, 2022 04:02 PM (rAUIJ)

6 Starting with the olive oil cake, c'mon, that's a classic. Food Network made it popular (decades ago - gosh, I'm getting old).

It's quite possibly a perfect cake b/c it's always moist (butter is a much more drying fat to a cake than oil) and the citrus just makes the sweet sour combo perfect. Always go above on the zest!

Posted by: Nova local at September 18, 2022 04:03 PM (exHjb)

7 Yay! Food Thread!

Just finished a lovely pan seared halibut, with a turnip and ginger puree, and Chef John's cold sushi bar spinach. It worked.

Posted by: RedMindBlueState at September 18, 2022 04:04 PM (Wnv9h)

8 I add a lot of butter, a pinch of salt and pepper, and I can eat it all day.
Posted by: CBD

I'll bet the Oban helped with the prep!

Posted by: AZ deplorable moron at September 18, 2022 04:04 PM (TYOrH)

9 BTW, have you tried pan grilling whole of filleted fish? Just a wipe of oil to flavor the skillet. High heat on the first side, then lowered to medium on the second. Season only after cooking, if the fish needs it.

Posted by: Biden's Dog at September 18, 2022 04:05 PM (rAUIJ)

10 Just call me late to dinner

Posted by: Skip at September 18, 2022 04:05 PM (k8B25)

11 The little family run seafood places all over Puerto Rico do fantastic fried whole fish.

Posted by: Bigsmith at September 18, 2022 04:05 PM (toHWb)

12 As for whole fish, the best I've had is in thai cuisine. There was a version north of Dayton that was about the most perfect fish I've ever had.

And Thai is what I'm making tonight, albeit in a "fast food esque" and "Americanized" version...

Posted by: Nova local at September 18, 2022 04:05 PM (exHjb)

13 Going to make burritos and have 2 Anaheim peppers to grill so better get on it

Posted by: Skip at September 18, 2022 04:05 PM (k8B25)

14 I'm not sure about the feesh, but the corn looks tasty.

Posted by: Helena Handbasket at September 18, 2022 04:07 PM (llON8)

15 BTW, have you tried pan grilling whole of filleted fish? Just a wipe of oil to flavor the skillet. High heat on the first side, then lowered to medium on the second. Season only after cooking, if the fish needs it.
Posted by: Biden's Dog at September 18, 2022 04:05 PM

A lot of times, I won't even flip it. Skin side down, cover the pan, and let cook entirely on one side. Maybe add a splash if water to develop more steam.

Posted by: RedMindBlueState at September 18, 2022 04:07 PM (Wnv9h)

16 Ricotta cheesecake is very nice.

I just found a bag of hatch chilies in the fridge and a few serranos in Fresno's kicking around. I'm going to throw them in the traeger and then the dehydrator.

We do a lot of whole fish. Asian style mostly.

Posted by: My Pimp Shot My Dealer at September 18, 2022 04:08 PM (XjbVE)

17 We're finishing an Eye of Round that I Sous Vide at 131.5 for 18hrs and then rolled around on a 500F cast iron griddle.
Perfectly cooked, moist and I'm thinking about doing it again soon.

Posted by: AZ deplorable moron at September 18, 2022 04:08 PM (TYOrH)

18 CBD, did you roast and peel the poblanos before you stuffed them?

Posted by: Ben Had at September 18, 2022 04:08 PM (YUBH8)

19 "The prep is the easy part. I always start with an immaculate grill. Otherwise I might as well just shovel the fish into the oven, because it isn't coming off the grill in fewer than nine pieces, with a significant portion going to the grill gods. And I have good tools to flip the fish and take it off the grill when I am done, so I can't even blame that!"

Get a stainless steel fish basket for the grill and spray it down with Pam high heat grilling spray, put the fish in and grill away. Works wonders for me on charcoal or propane.

Posted by: Mister Scott (Formerly GWS) at September 18, 2022 04:08 PM (bVYXr)

20 Yeah, I'm chopping the heads off of my fish. Definitely gut and filet if possible. Love the fish.

Posted by: Dr. Bone at September 18, 2022 04:10 PM (w2Z7l)

21 We used to get whole steamed fish in Chinatown prepared very simply with soy sauce.

Posted by: San Franpsycho at September 18, 2022 04:10 PM (EZebt)

22 I have a handy little tool made for taking corn off the cob.

Posted by: Ben Had at September 18, 2022 04:10 PM (YUBH8)

23 But it is one of the very large holes in my cooking technique

For some odd reason, I'm guessing Boston Baked Beans and Boston Cream Pie are similar very large holes in your repertoire.

Perhaps only because you rarely chow dere?

Posted by: Duncanthrax at September 18, 2022 04:10 PM (a3Q+t)

24 Noyhing better than fresh flounder caught off a bridge at Pawleys Island and fried within the hour.

Posted by: Eromero at September 18, 2022 04:11 PM (0OP+5)

25 Tonight is (as I'm marketing it to my son) - Thai KFC.

1st up is Sloppy Thai Chicken Sandwiches - 4lbs bone-in chicken thighs cooked down and shredded in the crockpot with onion, green onion, almost a whole bunch of cilantro, 1/2 as much fresh basil, s&p, and 2/3 cup of sweet Thai chili sauce. Then, 1tb cornstarch slurry.

Served with "Thai coleslaw" (aka, the cheap veg at HMart and my garden) - a whole green papaya and a 1/2 bag of baby characters blitzed in the food processor and then added to 2 chopped green onions, 1/3 cup chopped green herbs (equal mint, cilantro, basil), and then doused with 2-3 oz rice vinegar, 1 TB soy, 1-2 tsp salt, 2 TB sugar, a few dashes of hot sauce (I ain't using thai birds), and some garlic.

And then strawberries and blueberrries b/c they were cheap. And cherry pie brownies b/c my kids wanted dessert and we didn't have anything around except to be made...

The whole dinner is a version of things sorta made before, but not this way. But, inflation helps one get creative.

Posted by: Nova local at September 18, 2022 04:11 PM (exHjb)

26 Yapchik is a potato kugel with meat in it. When it's made it doesn't always hold together (especially if the chef doesn't really know what he is doing), so it can sometimes look like a stew.

Posted by: boldface at September 18, 2022 04:12 PM (VPs1Z)

27 characters = carrots...

Posted by: Nova local at September 18, 2022 04:12 PM (exHjb)

28 Tried making Indian curry. Always smells better than it tastes.
Want to make south Indian food also, but the process for making a dosa is very intimidating (fermentation especially).

Thanks for the weekly food thread CBD. One of my favorites at Ace HQ.

Posted by: Glenn John at September 18, 2022 04:13 PM (HKku6)

29 I'll bet the Oban helped with the prep!

Posted by: AZ deplorable moron at September 18, 2022 04:04 PM (TYOrH)

I figured somebody would notice that!

But...it doesn't have Whiskey in it. I repurposed the bottle and use it for corn oil. It looks good on the counter and it is convenient. I put a spout on it and it works great. The dark green bottle (if you can see it) is Lagavulin for olive oil!

Posted by: CharlieBrown'sDildo at September 18, 2022 04:15 PM (XIJ/X)

30 Feesh!

I used to think fish was better prepared b a restaurant minion, but I've had some overcooked fish leather of late, and it's ridiculously expensive, so I've taken to poaching fish. Even I can't mess that up.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:16 PM (Dc2NZ)

31 I got one those grilling mats to put in grill for fish. Lose some of char, but not the fish.

Posted by: olddog in mo at September 18, 2022 04:18 PM (ju2Fy)

32 Testing recipes all next week. Found some Mexican sopes that will make great appetizers. Gonna start with a shrimp one with chili, lime, mango and thyme salsa anda sprinkle of manchego cheese

Posted by: Ben Had at September 18, 2022 04:18 PM (YUBH8)

33 It's almost impossible to make a bad curry, just like pizza.

Posted by: Ciampino -- curry ummm at September 18, 2022 04:19 PM (qfLjt)

34 >>>What the hell is "Yapchik"?

I think it's andycanuck's hash.

Posted by: m at September 18, 2022 04:19 PM (RtN13)

35 I used to think fish was better prepared b a restaurant minion, but I've had some overcooked fish leather of late, and it's ridiculously expensive, so I've taken to poaching fish. Even I can't mess that up.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:16 PM

The game warden will be coming after you for poaching all of those fish.

Posted by: Mister Scott (Formerly GWS) at September 18, 2022 04:19 PM (bVYXr)

36 Chef John: "...and we will now add a touch of sugar..."

*dumps mondo sugar into batter*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:19 PM (Dc2NZ)

37 What is that silver-colored (aluminum?) bowl (hubcap? with a weight in it?) that you're cutting the corn into?

Posted by: m at September 18, 2022 04:20 PM (RtN13)

38 37 What is that silver-colored (aluminum?) bowl (hubcap? with a weight in it?) that you're cutting the corn into?
Posted by: m at September 18, 2022 04:20 PM (RtN13)

If it's the food network cheat, it's a small bowl flipped over into a big one...

Posted by: Nova local at September 18, 2022 04:21 PM (exHjb)

39 There's only one restaurant that we bother going to in Austin anymore. It's a non-fancy Thai/Cajun seafood restaurant where everything is good. Last time we were there for lunch with son I had the whole pompano special. So delicious! I hadn't had pompano in forever and it's just as good as I remember it.

I don't try to make whole fish at home though.

Posted by: Art Rondelet of Malmsey at September 18, 2022 04:21 PM (fTtFy)

40 Thanks CBD for another awesome food thread. I love grilled swordfish in a dijon sauce. With some rosemary and garlic and other good stuff.

But most recently I got a spamemail about a breakfest sugarparty called Cinnamon Bon Casserole. A big pan of Cinnamon Bon goodness. Could be even better with a soupcon of bacon. Or a fkton of bacon too.

Posted by: NC Ref at September 18, 2022 04:21 PM (Yh3xC)

41 It's not real Chinatown whole fish unless the fish is still gasping on the plate.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:21 PM (Dc2NZ)

42 I got one those grilling mats to put in grill for fish. Lose some of char, but not the fish.

Posted by: olddog in mo at September 18, 2022 04:18 PM

I have one of those yoshi mats for the grill that I use for chicken wings. Works great, you do lose some of the char like you said, but it keeps stuff from burning and sticking to the metal grates.

For fish I use the basket that I got at home depot.

Posted by: Mister Scott (Formerly GWS) at September 18, 2022 04:22 PM (bVYXr)

43 Finished off the pork ribs, now I got a boatload of chicken in the sous vide. Gonna sear and smoke a bit later. Still too hot out here for heavy beef meals.

Posted by: Dr. Bone at September 18, 2022 04:22 PM (w2Z7l)

44 >>> 37 What is that silver-colored (aluminum?) bowl (hubcap? with a weight in it?) that you're cutting the corn into?
Posted by: m at September 18, 2022 04:20 PM (RtN13)

It looks like the "bump" is a smaller bowl flipped upside down.

Posted by: Helena Handbasket at September 18, 2022 04:22 PM (llON8)

45 >>So...what dishes do you fail at?

pie

Posted by: DB at September 18, 2022 04:23 PM (geLO8)

46 Just finished chopping up the makings for shrimp with couscous. Needless to say shrimp went up in price. A cocktail and then cook it all up.

Posted by: dartist at September 18, 2022 04:24 PM (RxTXB)

47 And because I actually listened to one of you maniacs I use a very easy technique. I trim the ears, soak them in cold water, and then toss them onto a hot grill for a long time. They turn out fantastic! A bit charred, still tender, with the faintest hint of smoke from the burning husks."

what I like about that technique is that it was almost certainly the original way that native americans ate maize. Grinding it into flour would have come next.

Posted by: Tom Servo at September 18, 2022 04:24 PM (r46W7)

48 Those stuffed poblanos looking delicious. I may try that next week.

Posted by: jewells45 at September 18, 2022 04:25 PM (nxdel)

49 Duck. I have cooked it several different ways and I always end up with a lot of yuck.

Tony Bourdain had a nice show in "No Reservations" but he was a leftist through and through. Good Riddance.

Oh look! Martini Time! One olive only please.

Posted by: Hairyback Guy at September 18, 2022 04:25 PM (R/m4+)

50 Ben Had, horde mind. That question about the poblanos was the first thing that came to mind.
I actually grew a few on my terrace but they didn't get as big as the ones I see int he grocery store.

Posted by: sharon(willow's apprentice) at September 18, 2022 04:26 PM (Y+l9t)

51 I love grilled swordfish in a dijon sauce. With some rosemary and garlic and other good stuff.

Posted by: NC Ref at September 18, 2022 04:21 PM (Yh3xC)

Yes! I make a mixture of Dijon and mayo for grilled Swordfish.

By the way, my fish guy told me to look for the swordfish with the pink hue. He tells me that is from deep water, and it tastes better.

It might even be true!

Posted by: CharlieBrown'sDildo at September 18, 2022 04:26 PM (XIJ/X)

52 That's some smart kitchen engineering. Allows the knife to go all the way down the cob without hitting the side of the bowl. Good job, CBD.

Posted by: Ben Had at September 18, 2022 04:26 PM (YUBH8)

53 Good job, CBD.

Posted by: Ben Had at September 18, 2022 04:26 PM (YUBH

Not my idea, but I steal good ideas from the best of them!

Posted by: CharlieBrown'sDildo at September 18, 2022 04:27 PM (XIJ/X)

54 38 37 What is that silver-colored (aluminum?) bowl (hubcap? with a weight in it?) that you're cutting the corn into?
Posted by: m at September 18, 2022 04:20 PM (RtN13)

If it's the food network cheat, it's a small bowl flipped over into a big one...
Posted by: Nova local at September 18, 2022 04:21 PM (exHjb)

Very cool!

Posted by: m at September 18, 2022 04:28 PM (RtN13)

55 and I'm making a ham & cheese quiche
after that, a blueberry muffin/loaf thing
then I'm going to Goodfellas a NY strip steak

Posted by: DB at September 18, 2022 04:28 PM (geLO8)

56 45 >>So...what dishes do you fail at?

pie
Posted by: DB at September 18, 2022 04:23 PM (geLO

Is it a fail if you don't try? I don't roll or knead anything, so if it involves rolling or kneading, I don't make it. I have a townhome, postage stamp sized kitchen, so I'm not using my oven top to do it.

That said, my younger daughter loves to make bread and pizza crust and pie crust...she finds it therapeutic. So, if I need crust for pie or pizza, I just ask her, (and she uses the oven top as her space) and I focus on the actual fillings and toppings, which tends to be a very good partnership.

If I were to do it myself, I would fail b/c I wouldn't care to do it right...

Posted by: Nova local at September 18, 2022 04:29 PM (exHjb)

57 Dartist..I love shrimp. I mean any way shape or form I will eat it. Hubby hates it so needless to say I never make it. I need to make a nice shrimp dish just for myself and make him eat a TV dinner.

Posted by: jewells45 at September 18, 2022 04:29 PM (nxdel)

58 I trim the ears, soak them in cold water, and then toss them onto a hot grill for a long time.
---

Took me a sec to realize you meant corn and not hobos.

Right?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:30 PM (Dc2NZ)

59 Bourbon? Wild turkey101 is my go to. Cheap! and tastes just as good as products that are three or even four times as expensive.

Posted by: USNtakim deplorable still. at September 18, 2022 04:30 PM (q7YwT)

60 Your poblano dish looks very much like a Chile Relleno on the half shell, and Chile Relleno's are one of my favorite mexican (or is it tex-mex?) dishes. I have used that as way to rate new restaurants; if they can't master that dish, everything else will probably be poorly done as well.

Posted by: Tom Servo at September 18, 2022 04:30 PM (r46W7)

61 Picked up a couple of old pamphlets (Pet Milk, Borden’s, etc.) that aren’t on line yet. Thought I’d upload them as PDFs, but one of the things I don’t like about a lot of these things (happens in retro computer stuff, too) is that the PDF just contains an image with no text. It means they’re not searchable.

So I wrote a script to convert a series of images to a PDF, OCRing them as it goes, and even generating a rudimentary table of contents.

The first one is a Baker’s Coconut pamphlet from 1976, originally in a McCall’s magazine. If you want it, the link is in my nic. The coconut cookies, coconut squares, and non-coconut cheese pie are all very good.

Posted by: Stephen Price Blair at September 18, 2022 04:31 PM (U+Oxn)

62 25 cherry pie brownies
Posted by: Nova local at September 18, 2022 04:11 PM (exHjb)

Sounds great.

Posted by: m at September 18, 2022 04:31 PM (RtN13)

63 I can't figure out how to bake at this elevation- 5582 ASL

my pecan pie attempts were all runny and gooey- edible, but definitely a hot mess

Posted by: DB at September 18, 2022 04:32 PM (geLO8)

64 By the way, my fish guy told me to look for the swordfish with the pink hue. He tells me that is from deep water, and it tastes better.

It might even be true!

Posted by: CharlieBrown'sDildo at September 18, 2022 04:26 PM (XIJ/X)

The pink hue is the best hue. I love tasting the pink hue. Keep it on my tongue as long as I can.

Posted by: NC Ref at September 18, 2022 04:33 PM (Yh3xC)

65 I like to cook fish, but I have a thing about food that looks back at me. So I want my fish skinned and prepared (or with salmon, at least cut into fillets first)

Posted by: Tom Servo at September 18, 2022 04:33 PM (r46W7)

66 I have used that as way to rate new restaurants; if they can't master that dish, everything else will probably be poorly done as well.

I do the same thing Tom. If they screw up Chili Rellenos they probably will screw everything else up. I wish I could make it myself. I probably could I suppose but lack the patience to do it right.

Posted by: jewells45 at September 18, 2022 04:33 PM (nxdel)

67 I failed at a chocolate/chili cake the other day.

Posted by: Ben Had at September 18, 2022 04:34 PM (YUBH8)

68 Ben Had, was that a spicy chocolate cake? I love chocolate with heat. Describe the cake.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:35 PM (Dc2NZ)

69 Took me a sec to realize you meant corn and not hobos.

Right?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:30 PM (Dc2NZ)

Of course. I pickle the ears of hobos.

Posted by: CharlieBrown'sDildo at September 18, 2022 04:35 PM (XIJ/X)

70 It got so I was making so many pies during the holidays I bought a plastic round form with a zipper. Put a little flour in there, zip and roll up. Made quick work and quick clean up.

Posted by: Infidel at September 18, 2022 04:35 PM (6/K6X)

71 Stephen @ 61, what a great piece of nostalgia! Love the 7 cents off coupons. I might have to try some of those. The coconut crust for the ice cream pie sounds delicious.

Posted by: skywch at September 18, 2022 04:35 PM (uqhmb)

72 Dartist..I love shrimp. I mean any way shape or form I will eat it. Hubby hates it so needless to say I never make it. I need to make a nice shrimp dish just for myself and make him eat a TV dinner.
------
Try the one I'm making now, see what you think. I use chicken stock instead of water but mostly follow the recipe.

https://tinyurl.com/54jwcbn5

Posted by: dartist at September 18, 2022 04:36 PM (RxTXB)

73 I made a gingerbread house once and all the stuff slid off. Not a total failure though because I ate most it.

Posted by: fd at September 18, 2022 04:36 PM (sn5EN)

74 As I told my spouse, inflation is making my grocery shopping creative. Now, when it comes to produce, if it's not a banana, onion, or apple, I won't buy it unless it's on sale. But if it is on a good sale, I'll buy it even if I have no current plans for it b/c I can make plans with healthy food.

This has led to interesting options for this week. As I said, I bought green papaya and baby carrots yesterday - which led to tonight's meal "bent" and salad.

Kabocha squash and oyster mushrooms are two more very "on sale" veg from yesterday's shop that I'm gonna be planning something around. Fruit's easy (serve it raw 9 times out of 10) - veg is harder b/c my kids/spouse will eat fruit unadorned - not so much veg...

Posted by: Nova local at September 18, 2022 04:36 PM (exHjb)

75 Your poblano dish looks very much like a Chile Relleno on the half shell

Posted by: Tom Servo at September 18, 2022 04:30 PM (r46W7)

I toyed with the idea of battering and frying it...but then I got smart.

Posted by: CharlieBrown'sDildo at September 18, 2022 04:37 PM (XIJ/X)

76 The only whole fish I dare cook is grilled trout. I will grill or fry headless and gutted bluegill and crappie. I cook fillets for salmon, halibut, and walleye.

Posted by: Muad'dib at September 18, 2022 04:38 PM (sKIIv)

77 57 Dartist..I love shrimp. I mean any way shape or form I will eat it. Hubby hates it so needless to say I never make it. I need to make a nice shrimp dish just for myself and make him eat a TV dinner.
Posted by: jewells45 at September 18, 2022 04:29 PM (nxdel)

Just keep the shrimp separate from the dish and let him have without - something like shrimp alfredo or shrimp in green Thai veg curry would work. Especially if you had some excess chicken (from a rotisserie), so he could finish his meal with that while you had shrimp.

Posted by: Nova local at September 18, 2022 04:38 PM (exHjb)

78 Eris, a chocolate cake mix with some coffee as part of the liquid and 2 tbs of chili powder in it. Nice combination of flavors. The taste was fine but it was drier than I wanted. Bluebell told me I might want to try an actual oven instead of nuking it.

Posted by: Ben Had at September 18, 2022 04:40 PM (YUBH8)

79 The coconut crust for the ice cream pie sounds delicious.

I’ve done something like that with an orange-flavored gelatin/whipped cream pie, it was very good.

Posted by: Stephen Price Blair at September 18, 2022 04:40 PM (U+Oxn)

80 Oyster mushrooms are great for stir fry or added to tomato sauce or to scrambled eggs

Posted by: San Franpsycho at September 18, 2022 04:40 PM (EZebt)

81 USNtakim @ 59-
Just finishing off a bottle on Jim Beam Devils Cut. Going bact to Wild Turkey 101. Proven, dependable, faithful.

Posted by: Eromero at September 18, 2022 04:41 PM (0OP+5)

82 Don't hobos come pre-pickled?

They used to make this spring steel contraption to strip corn.
My grandmother had one and used it a lot. I even used it a few times. I suppose there's a hundred variations on it now, like USB powered or some crap.

Posted by: fd at September 18, 2022 04:41 PM (sn5EN)

83 62 25 cherry pie brownies
Posted by: Nova local at September 18, 2022 04:11 PM (exHjb)

Sounds great.
Posted by: m at September 18, 2022 04:31 PM (RtN13)

It's a 1st for me - kids wanted brownies a new way and I had a jar of Aldi's cherry pie filling. So, it was Duncan Hines fudgy brownies made as directed in a 9x9 with parchment down and then 1/3 of the pie filling jar (rest will go in a cherry/apple dessert this week) was spooned in an X shape and then swirled in. Baked 5 minutes longer than max time b/c the fluid needed to fully bake in/out. Looks good. I'll let you know next week (or at the end of this thread if they eat early) if it tastes good.

Posted by: Nova local at September 18, 2022 04:41 PM (exHjb)

84 When we were in Santa Barbara for a family get together the brother-in-laws went to the harbor to see what was wrong with the pontoon boat (we didn't figure it out).
I saw a fish market on the Coast Guard pier that I didn't know about.
Lingcod, sole, swordfish, urchin, and more.
I'll remember the next time we drive over to bring dry ice in a cooler so I can have some here in AZ.

Posted by: AZ deplorable moron at September 18, 2022 04:41 PM (TYOrH)

85 78 Eris, a chocolate cake mix with some coffee as part of the liquid and 2 tbs of chili powder in it. Nice combination of flavors. The taste was fine but it was drier than I wanted. Bluebell told me I might want to try an actual oven instead of nuking it.
Posted by: Ben Had at September 18, 2022 04:40 PM (YUBH

---

That sounds like a smoky caffeiney good cake!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 04:41 PM (Dc2NZ)

86 One of my former coworkers used to talk about something called "mayonnaise cake." Sounded weird at first. But then he brought some in and it was basically a chocolate sheet cake, more or less. Pretty tasty.

Posted by: "Perfessor" Squirrel at September 18, 2022 04:42 PM (YIVH2)

87 I have red vermouth and bitters. I think I'll buy some rye.

Posted by: That NLurker guy at September 18, 2022 04:42 PM (VdGjU)

88 Dartist that sounds wonderful! I bookmarked it.

Posted by: jewells45 at September 18, 2022 04:43 PM (nxdel)

89 80 Oyster mushrooms are great for stir fry or added to tomato sauce or to scrambled eggs
Posted by: San Franpsycho at September 18, 2022 04:40 PM (EZebt)

Stir fry could be a great option b/c I saved 4 thighs from the crock tonight for tomorrow's dinner b/c when I put an 8lb roaster out last week, my kids ate so much, I only had enough for 1/2 the family's next dinner. And stir fry expands protein!

Posted by: Nova local at September 18, 2022 04:44 PM (exHjb)

90 Posted by: Ben Had at September 18, 2022 04:40 PM (YUBH

-----
Better do what she says, because.... you know....

Posted by: Weasel at September 18, 2022 04:44 PM (0IeYL)

91 Greetings!
Getting a nice gentle rain, blessed be the showers, my poor yard is so drought stricken. Hopefully these will end some wild fires as well.
Inflation. Yesterday I bought some tomatoes on the vine. 4 of them for $3.99, roughly a buck each, but they are beautiful.
Today making a vegetable soup (with chicken stock).
A nice indoor dish.

Posted by: gourmand du jour, w new lease on life at September 18, 2022 04:45 PM (jTmQV)

92 86 One of my former coworkers used to talk about something called "mayonnaise cake."

A "mayonnaise cake"??? aww HELL no!!!

Posted by: Ta-Nehisi Coates at September 18, 2022 04:46 PM (r46W7)

93 "mayonnaise cake." Sounded weird at first.

It sounded weird to me the first time I saw it in a recipe, but, technically, mayonnaise is eggs and oil. So it makes sense.

Posted by: Stephen Price Blair at September 18, 2022 04:46 PM (U+Oxn)

94 Chocolate cake mix, coffee, chili powder.
Got it.
Better half will love it.
Question: Does it go well with vanilla ice cream?

Posted by: AZ deplorable moron at September 18, 2022 04:46 PM (TYOrH)

95 Speaking of bluebell, she makes quite possibly the greatest sourdough bread in the universe. Just FYI.

Posted by: Weasel at September 18, 2022 04:47 PM (0IeYL)

96 Dartist that sounds wonderful! I bookmarked it.
-----
I hope you like it.

Posted by: dartist at September 18, 2022 04:47 PM (RxTXB)

97 I did have one inflation win this week.

So, when I realized I didn't have enough chicken for a 2nd dinner, I swung by Hmart and decided I would try a "struggle meals" trick for the salmon bones they sell from their fresh filet scraps for $1.99/lb. I figured we were having sandwiches, so I could cook the bones in a pan with a touch of olive oil, s&p, and dill and then flake the meat off the bones to get salmon salad consistency.

And while it was a pain in my a$$ effortwise, it was great...and we weighed the amount of meat after and it was 40% of the bought weight, so I got fresh salmon, ready made for sandwiches, at $5/lb, about 40-60% off the going rate here...

Not sure I'll do it again, but if I need an extra supplemental protein, I might...WAY better than any canned salmon (way more work, too)...

Posted by: Nova local at September 18, 2022 04:49 PM (exHjb)

98 Last week I made a sourdough loaf that turned out to be an oversized hockey puck. Got one in the Dutch oven on second rise and it looks much better.

Posted by: Duke Lowell at September 18, 2022 04:49 PM (u73oe)

99 Weasel, bluebell was very kind in her suggestion. It helped that I was on my knees begging.

Posted by: Ben Had at September 18, 2022 04:50 PM (YUBH8)

100 It helped that I was on my knees begging.

Posted by: Ben Had at September 18, 2022 04:50 PM (YUBH

She is so very cruel.

Posted by: CharlieBrown'sDildo at September 18, 2022 04:51 PM (XIJ/X)

101 oversize hockey puck, LOL!

Posted by: Tom Servo at September 18, 2022 04:51 PM (r46W7)

102 Dartist I will let you know. I think I'll make it next week.

Posted by: jewells45 at September 18, 2022 04:52 PM (nxdel)

103 Mayonnaise cake sounds white privilege

Actually have heard of it and maybe have had it

Posted by: Skip at September 18, 2022 04:52 PM (k8B25)

104 Question: Does it go well with vanilla ice cream?
Posted by: AZ deplorable moron at September 18, 2022 04:46 PM (TYOrH)

Yes, but if you can find cinnamon ice cream, that would be really, really good as well.

Posted by: Moki at September 18, 2022 04:53 PM (JrN/x)

105 Last week I made a sourdough loaf that turned out to be an oversized hockey puck. Got one in the Dutch oven on second rise and it looks much better.
Posted by: Duke Lowell

My first attempt at sourdough rye turned out 'mostly flat' so I know just what you baked.

Posted by: AZ deplorable moron at September 18, 2022 04:54 PM (TYOrH)

106

The chilies are in the smoker. The chilies are in the smoker.

They mint is out of the dehydrator. The mint is out of the dehydrator.

She Who Must Be Adored is pounding her ginger.... Nope not going there...

Posted by: My Pimp Shot My Dealer at September 18, 2022 04:54 PM (BNHDs)

107 cinnamon ice cream, that would be really, really good as well.
Posted by: Moki

I've got a shaker with cinnamon in it...

Posted by: AZ deplorable moron at September 18, 2022 04:54 PM (TYOrH)

108 I don't batter/fry chicken chili relleno. Just bake it in the oven. Mucho easy.

Posted by: olddog in mo at September 18, 2022 04:55 PM (ju2Fy)

109 The first one is a Baker’s Coconut pamphlet from 1976, originally in a McCall’s magazine. If you want it, the link is in my nic. The coconut cookies, coconut squares, and non-coconut cheese pie are all very good.
Posted by: Stephen Price Blair at September 18, 2022 04:31 PM (U+Oxn)

I remember that ad, because I made the layered bars and the German chocolate cake. Both were excellent recipes. I don't remember the 7 cent coupon because pre teen me didn't pay attention to those things. Thanks for linking that!

Posted by: Moki at September 18, 2022 04:56 PM (JrN/x)

110
I've got a shaker with cinnamon in it...
Posted by: AZ deplorable moron at September 18, 2022 04:54 PM (TYOrH)

Straight cinnamon might be harsh on top of ice cream, so you might want to mix it with a bit of salt and sugar?! but that would be a nice topping for the whole dessert.

Posted by: Moki at September 18, 2022 04:57 PM (JrN/x)

111 CBD, bluebell is the sweetest and kindest person I know. I would never serve her cauliflower.

Posted by: Ben Had at September 18, 2022 04:58 PM (YUBH8)

112 One thing I can't wait to explore is the heavily riverine environment of my new home.

I am completely staggered by the *sheer quantity of water in this place.*

I've never been much of a fisherman, but I hope to change that soon... and I bet even a total amateur like me can win big in a place like this.

Posted by: Yudhishthira's Dice at September 18, 2022 04:59 PM (oINRc)

113 AZ deplorable, I want to try it with a bourbon/caramel sauce or a dollop of crème fraishe and blackberries over it.

Posted by: Ben Had at September 18, 2022 05:00 PM (YUBH8)

114 I've never been much of a fisherman, but I hope to change that soon... and I bet even a total amateur like me can win big in a place like this.
Posted by: Yudhishthira's Dice

Watch out for the Oceanids... notoriously cranky...

Posted by: Hitlery Cliton at September 18, 2022 05:04 PM (7DYli)

115 103 Mayonnaise cake sounds white privilege

Actually have heard of it and maybe have had it
Posted by: Skip at September 18, 2022 04:52 PM (k8B25)

While it existed prior, it got popular near the end of the Great Depression/the war years as people had to make do with what they had, not what they wanted to have.

We may have more of those "make do" recipes get popular again now.

Posted by: Nova local at September 18, 2022 05:05 PM (exHjb)

116
It looks like the river and lake near me have four kinds of bass, three kinds of trout, as well as crappie, walleye and catfish!

Posted by: Yudhishthira's Dice at September 18, 2022 05:05 PM (oINRc)

117 We may have more of those "make do" recipes get popular again now.
Posted by: Nova local

I have been doing that a lot.

Posted by: Infidel at September 18, 2022 05:08 PM (6/K6X)

118 117 We may have more of those "make do" recipes get popular again now.
Posted by: Nova local

I have been doing that a lot.
Posted by: Infidel at September 18, 2022 05:08 PM (6/K6X)

Rock Soup.

Posted by: Tom Servo at September 18, 2022 05:09 PM (r46W7)

119 I remember that ad, because I made the layered bars and the German chocolate cake.

That’s great! I don’t remember any of these things. I relied entirely on my mother to make that sort of thing, until I went to college, and then relied mostly on the recipes on the backs of brown sugar bags or marshmallow bags.

Posted by: Stephen Price Blair at September 18, 2022 05:10 PM (U+Oxn)

120 Bluebell Is the Kindest, Bravest, Warmest, Most Wonderful Human Being I’ve Ever Known in My Life

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 05:10 PM (Dc2NZ)

121 Corn made that way is best eaten outside too. Years ago there was always a family gathering up near Bay City MI. Each family would buy fresh corn on the way up, then leave it in a tub of water. There was an old brick oven/grill on the lakeshore; the corn was cooked there in the late afternoon, with a pound of butter and salt set nearby.

Posted by: Lirio100 at September 18, 2022 05:11 PM (w/VHS)

122 117 We may have more of those "make do" recipes get popular again now.
Posted by: Nova local

I have been doing that a lot.
Posted by: Infidel at September 18, 2022 05:08 PM (6/K6X)

Me, too.

Posted by: Nova local at September 18, 2022 05:12 PM (exHjb)

123 120 Bluebell Is the Kindest, Bravest, Warmest, Most Wonderful Human Being I’ve Ever Known in My Life
Posted by: All Hail Eris

Won't stop you from getting shived if she takes a mind to do ya...

Posted by: Dirty Sally and Dack Rambo at September 18, 2022 05:13 PM (7DYli)

124 I don't eat much corn becuz digestive reasons, but I love Olathe Sweet corn on the cob, and cannot resist it. It's unbelievable.

Posted by: Pug Mahon (x8Wzq) at September 18, 2022 05:13 PM (x8Wzq)

125 but I love Olathe Sweet corn on the cob, and cannot resist it. It's unbelievable.
Posted by: Pug Mahon

This. I have some in the freezer.

Posted by: Infidel at September 18, 2022 05:14 PM (6/K6X)

126

The Deplorable Gourmet " make do " cookbook?

Posted by: My Pimp Shot My Dealer at September 18, 2022 05:15 PM (VbdmT)

127 Dartist I will let you know. I think I'll make it next week.
-----
Great, now I'm on the hook,

Posted by: dartist at September 18, 2022 05:16 PM (RxTXB)

128 >>>117 We may have more of those "make do" recipes get popular again now.
Posted by: Nova local

I have been doing that a lot.
Posted by: Infidel at September 18, 2022 05:08 PM (6/K6X)

Rock Soup.

Posted by: Tom Servo

>Life is too short to eat garbage. Unless were railroaded into camps.

Posted by: Dr. Bone at September 18, 2022 05:17 PM (w2Z7l)

129 126

The Deplorable Gourmet " make do " cookbook?
Posted by: My Pimp Shot My Dealer at September 18, 2022 05:15 PM (VbdmT)

Ummm, would we want to cook from it after the Biden years? I'm planning on not doing the salmon bone thing in 2025 onward!

Posted by: Nova local at September 18, 2022 05:18 PM (exHjb)

130 On more than one occasion I had to sit through my boss or clients eating the fish eyes from the whole fish.

Me- ' Waitress , I'll have the chicken teriyaki again. Preferably without the chewy, pimply chicken skin this time. '

Posted by: polynikes at September 18, 2022 05:19 PM (Ti9vn)

131 So...what dishes do you fail at?

Anything more complicated than a baloney sammich.

Posted by: Count de Monet at September 18, 2022 05:19 PM (4I/2K)

132 I like cornbread. But corn doesn't do much for me.

Posted by: bear with asymmetrical balls at September 18, 2022 05:19 PM (KFhLj)

133 >Life is too short to eat garbage. Unless were railroaded into camps.
Posted by: Dr. Bone at September 18, 2022 05:17 PM (w2Z7l)

My kids told me about clay chips - I just said no, that's not food. I don't care if a culture thinks it is.

Posted by: Nova local at September 18, 2022 05:19 PM (exHjb)

134 Dr. Bone, while I was still working I stocked up on a ton of stuff. The freezers are full, bought canned beef and chicken, much canned goods, even some prepper food. I could last for a good long time until I can plant again.

Posted by: Infidel at September 18, 2022 05:20 PM (6/K6X)

135 The Deplorable Gourmet " make do " cookbook?
Posted by: My Pimp Shot My Dealer

Should be good for the Face Colander Times after the WEF reduces us to Ceti Alpha V...

Posted by: Dirty Sally and Dack Rambo at September 18, 2022 05:21 PM (7DYli)

136 Sweet Corn on the cob soaked in a vat of butter from the Dutchess County Fair is what the good life is all about .

Posted by: polynikes at September 18, 2022 05:21 PM (Ti9vn)

137 I would never serve her cauliflower.

Posted by: Ben Had at September 18, 2022 04:58 PM (YUBH

What about oysters?

Posted by: CharlieBrown'sDildo at September 18, 2022 05:23 PM (XIJ/X)

138 >>> But that is half the fun of cooking!

So...what dishes do you fail at?

>Last dish I messed up a bit was beef stroganoff, but only because I improvised because I didn't have all of the ingredients. It was still edible but it wasn't completely like beef stroganoff.

Posted by: Dr. Bone at September 18, 2022 05:25 PM (w2Z7l)

139
What about oysters?
Posted by: CharlieBrown'sDildo

Pacific, Atlantic, or rocky mountain?

Posted by: AZ deplorable moron at September 18, 2022 05:26 PM (TYOrH)

140 Southeast Asia also does whole fish very well. They also use some exotic fish you don’t see on American menus. Plus, they cook up some very large fish for the whole table. Like 4 feet long. Very tasty but a bit different in spices and flavors than Americans are used to.

Posted by: Elric Blade at September 18, 2022 05:26 PM (Q2QkG)

141 I love grilled swordfish in a dijon sauce.
Posted by: NC Ref

Geez. How big is your grill if you're doing whole fish grilling????

Posted by: IllTemperedCur at September 18, 2022 05:26 PM (KYKwc)

142 So...what dishes do you fail at?
~~~~~

Cacio e Pepe. Just cannot get that sauce right no matter how many times I try. Flavor is always good, but it's never creamy enough.

Posted by: IrishEi at September 18, 2022 05:28 PM (3ImbR)

143 Just ate the last of my beef strog. I made short cuts I shouldn't have, but I will not waste food.

Posted by: Infidel at September 18, 2022 05:28 PM (6/K6X)

144 Anthony Bourdain-Another idiot who needs to be virtue signaling about the Queen. Hey Anthony, she's past caring if you think she was a colonialist or some such drivel.

Posted by: FenelonSpoke at September 18, 2022 05:28 PM (vH/6k)

145 CBD, nope. Not ever. I would serve her lobster in a champagne sauce--- so there.

How were the biscuits?

Posted by: Ben Had at September 18, 2022 05:29 PM (YUBH8)

146 Posted by: Elric Blade at September 18, 2022 05:26 PM (Q2QkG)

Yes I've picked off a large fish served on a very large lazy Suzy at a table for 15 at a restaurant in the Vietnamese section of Houston.

Posted by: polynikes at September 18, 2022 05:29 PM (Ti9vn)

147 Posted by: FenelonSpoke at September 18, 2022 05:28 PM (vH/6k)

Hah I think Anthony knows more about God than any of us right now.

Posted by: polynikes at September 18, 2022 05:30 PM (Ti9vn)

148 Just has leftover taco chips, with shredded marinated beef, cheese and sauce which we got at a bar/restaurant last night. It was enough for four meals.

Posted by: FenelonSpoke at September 18, 2022 05:31 PM (vH/6k)

149 Just ate the last of my beef strog. I made short cuts I shouldn't have, but I will not waste food.
Posted by: Infidel at September 18, 2022 05:28 PM (6/K6X

One of my favorite freezed dried prepper food is Beef Stroganoff from Mountain House.

Posted by: polynikes at September 18, 2022 05:31 PM (Ti9vn)

150 Hillbilly Housewife channel on You Tube. She always tells you how to stretch food to feed more.

Posted by: Notsothoreau at September 18, 2022 05:32 PM (uz3Px)

151 I love grilled swordfish in a dijon sauce.
Posted by: NC Ref

[Geez. How big is your grill if you're doing whole fish grilling????

Posted by: IllTemperedCur at September 18, 2022 05:26 PM (KYKwc)

As big as it has to be! Srsly I don't have one, but.... Conveniently the biggest Marlin fishing tournament in the world...I think...is right here in Morehead City NC. There are some folks with 10 foot grills I think.

Or we just cut em up you know.

Posted by: NC Ref at September 18, 2022 05:32 PM (Yh3xC)

152 Hah I think Anthony knows more about God than any of us right now.Posted by: polynikes at September 18, 2022 05:30 PM (Ti9vn)

Sorry; I read too quickly. I'm running on four hours of sleep over two days. It was an earlier bit of anti Elizabeth stupidity from the now deceased chef.

Posted by: FenelonSpoke at September 18, 2022 05:33 PM (vH/6k)

153 Anthony Bourdain-Another idiot who needs to be virtue signaling about the Queen. Hey Anthony, she's past caring if you think she was a colonialist or some such drivel.

Posted by: FenelonSpoke at September 18, 2022 05:28 PM (vH/6k)

I don't think he can hear you.

Posted by: Comrade flounder, Wrecker, Hoarder, Saboteur at September 18, 2022 05:33 PM (yHsuS)

154 Posted by: FenelonSpoke at September 18, 2022 05:28 PM (vH/6k)
I don't think he can hear you.
Posted by: Comrade flounder

It's Fen, maybe he can!

Posted by: Dirty Sally and Dack Rambo at September 18, 2022 05:34 PM (7DYli)

155 I love picking through a whole cooked fish. I wish I lived closer to an ocean.

Posted by: dartist at September 18, 2022 05:34 PM (RxTXB)

156 I never “fail” at cooking. I never use a recipe and thus never make the same dish twice. Even when I screw it up — which most people would consider a failure — it’s usually at least interesting if not especially tasty. So those interesting screw-ups are to me part of the fun of cooking. You never know what youre gonna get.

Posted by: Elric Blade at September 18, 2022 05:34 PM (Q2QkG)

157 Posted by: FenelonSpoke at September 18, 2022 05:33 PM (vH/6k)

I figured as much but the rule at aos is to leave no mistake unsnarked.

Posted by: polynikes at September 18, 2022 05:34 PM (Ti9vn)

158 I fail at anything on a grill because I don't have a grill, except some silly small thing which is the size of a small pizza plate and which-for obvious reasons-we don't use very often.

Posted by: FenelonSpoke at September 18, 2022 05:35 PM (vH/6k)

159 150 Hillbilly Housewife channel on You Tube. She always tells you how to stretch food to feed more.
Posted by: Notsothoreau at September 18, 2022 05:32 PM (uz3Px)

Buy smaller plates?

I about killed my spouse the one time he bought 10 inch plates (we use 8.5 inch paper plates) - I had to plate everything til we were through them so the kids just didn't fill them on reflex...

Posted by: Nova local at September 18, 2022 05:35 PM (exHjb)

160 I have a brisket in the crock pot that smells wonderful. I have never made one before but I found a recipe online as well as a video of how to trim the brisket. The brisket was on sale at Kroger so I figured, what the heck, give it a try.

Posted by: Mrs. Leggy at September 18, 2022 05:36 PM (Vf4Y7)

161 156 I never “fail” at cooking. I never use a recipe and thus never make the same dish twice. Even when I screw it up — which most people would consider a failure — it’s usually at least interesting if not especially tasty. So those interesting screw-ups are to me part of the fun of cooking. You never know what youre gonna get.
Posted by: Elric Blade at September 18, 2022 05:34 PM (Q2QkG)

I've found my 2nd long lost sibling in this thread.

Do you cook by taste, too?

I don't totally avoid recipes. I just use them as mental inspiration as I decide exactly how I'll make what they say will taste good.

Today's salad came from an online vegan recipe from an Asian lady - I added the cilantro and basil and brought down the mint. I switched thai birds for hot sauce and scallions for green onions. And I skipped sunflower seeds b/c my kids don't like them and I wanted something akin to the KFC chopped coleslaw (and I reduced the sugar by 1/3). But other than that, it was the recipe. And I tasted it to make sure it was good...and then had the spouse taste it to make sure everyone else would like it. And it's good!

Posted by: Nova local at September 18, 2022 05:39 PM (exHjb)

162 Btw, in case you don’t already have a set, get a high-quality set of knives. They ain’t cheap, but it’s a game changer as an upgrade. Once you have really good knives, everything else will be like using a rusty spoon to cut.

Posted by: Elric Blade at September 18, 2022 05:39 PM (Q2QkG)

163 158 I fail at anything on a grill because I don't have a grill, except some silly small thing which is the size of a small pizza plate and which-for obvious reasons-we don't use very often.
Posted by: FenelonSpoke at September 18, 2022 05:35 PM (vH/6k)

My Hibachi is for hot dogs and marshmallows...and prepper needs. There's nowhere to keep a grill safely in my postage stamp backyard (which has some of its tiny space used up for a garden and landscape), so the hibachi is what I keep inside and we use and clean in one night each time we use it (about 1x/year to say we did)...

Posted by: Nova local at September 18, 2022 05:41 PM (exHjb)

164
Hah I think Anthony knows more about God than any of us right now.
Posted by: polynikes at September 18, 2022 05:30 PM (Ti9vn)

My guess is that it's from a great distance.

Posted by: Moki at September 18, 2022 05:41 PM (JrN/x)

165 Hiya Mrs. Leggy !

Posted by: JT at September 18, 2022 05:42 PM (T4tVD)

166 When I was at the Supe on Friday AM, they had NO eggs ! NONE !

Posted by: JT at September 18, 2022 05:43 PM (T4tVD)

167 When I was a small child we owned a restaurant and my mother cooked all the desserts and she used to make a ricotta cheesecake. It didn't have a crust. Just put it into a cheesecake pan but you had to wrap it in tin foil in case it seeped. If I remember correctly you have to cook it for 6 hours low and slow and it becomes this amazing dense cheesecake. Not too sweet. Loved it. I loved eating some for breakfast the next morning. I haven't made it for 20 plus years. Now you have me thinking I should make it, maybe for Thanksgiving...

Posted by: WeeKreekFarmGirl at September 18, 2022 05:43 PM (k/+fq)

168 Do you cook by taste, too?

I don't totally avoid recipes. I just use them as mental inspiration as I decide exactly how I'll make what they say will taste good.
Posted by: Nova local at September 18, 2022 05:39 PM (exHjb)

Yes and same here

Posted by: Elric Blade at September 18, 2022 05:44 PM (Q2QkG)

169 Cacio e Pepe. Just cannot get that sauce right no matter how many times I try. Flavor is always good, but it's never creamy enough.

Posted by: IrishEi at September 18, 2022 05:28 PM (3ImbR)
---

I cheat. I get Trader Joe's.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 05:45 PM (Dc2NZ)

170 Grocery shopping today, still no Sriracha. Houston we have a problem.

Posted by: dartist at September 18, 2022 05:45 PM (RxTXB)

171 When I was at the Supe on Friday AM, they had NO eggs ! NONE !
Posted by: JT

I'm lucky. Neighbors have chickens and sell eggs. I wish they would lay some when the hop the fence and hang out in my yard.

Posted by: Infidel at September 18, 2022 05:46 PM (6/K6X)

172 Hiya Moki !

Posted by: JT at September 18, 2022 05:47 PM (T4tVD)

173 >>>I have a brisket in the crock pot that smells wonderful. I have never made one before but I found a recipe online as well as a video of how to trim the brisket. The brisket was on sale at Kroger so I figured, what the heck, give it a try.

Posted by: Mrs. Leggy

>It's hard to mess up a brisket unless you're impatient or it was an inferior cut. My St. Patricks day brisket was scarfed up and I was left with a 3 gallons of cabbage and potatoes.

Posted by: Dr. Bone at September 18, 2022 05:47 PM (w2Z7l)

174 I fail at getting my goose cooked. Honestly, ducks I can cook all day long but I have never done well with a goose.

Posted by: Ben Had at September 18, 2022 05:47 PM (YUBH8)

175 170 Grocery shopping today, still no Sriracha. Houston we have a problem.
Posted by: dartist at September 18, 2022 05:45 PM (RxTXB)

HMarts have them, but the 28oz bottle is now $10.

Posted by: Nova local at September 18, 2022 05:48 PM (exHjb)

176 Youse guys and your fancy stores.

Posted by: Infidel at September 18, 2022 05:49 PM (6/K6X)

177 What's the best analog to Sriracha sauce? it's thicker and garlickier than typical bottled hot sauces.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 05:49 PM (Dc2NZ)

178 Biggest food fuck up....

.... using brisket in beef stroganoff thinking it was a different cut.

Horrible outcome. Jimmy Johns as alternative and that's saying how bad it was.

Posted by: Martini Farmer at September 18, 2022 05:49 PM (BFigT)

179
Bluebell Is the Kindest, Bravest, Warmest, Most Wonderful Human Being I’ve Ever Known in My Life

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 05:10 PM

She's behind you, skiv in hand isn't see? Blink twice.

Posted by: Divide by Zero at September 18, 2022 05:50 PM (y3pKJ)

180 Hey Ben Had!

I have a duck in the freezer and wonder how to cook it. What do you do? Roast, smoke, or something else?

Posted by: Art Rondelet of Malmsey at September 18, 2022 05:51 PM (fTtFy)

181 Mrs. E says she can't remember the last time she had chocolate ice cream.

Posted by: Eromero at September 18, 2022 05:52 PM (0OP+5)

182 *blink* *blink*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 05:52 PM (Dc2NZ)

183 Burritos and grilled Anaheim peppers were very good

Posted by: Skip at September 18, 2022 05:53 PM (k8B25)

184 Mrs. E says she can't remember the last time she had chocolate ice cream.
Posted by: Eromero

So, why dontcha get her some ?

Posted by: JT at September 18, 2022 05:53 PM (T4tVD)

185 No, I already do the smaller plate thing. She will use gravy to stretch a meal. Or make fritters out of leftovers. She talks about how to divide the meat you have so that it looks like you have something on your plate. She is Christian and it might be too much for some folks. But she has some good basic recipes.

Posted by: Notsothoreau at September 18, 2022 05:53 PM (uz3Px)

186 What's the best analog to Sriracha sauce? it's thicker and garlickier than typical bottled hot sauces.
----
There's really nothing that I know of like it. Plus it has a rooster on the bottle.

Posted by: dartist at September 18, 2022 05:56 PM (RxTXB)

187 183 Burritos and grilled Anaheim peppers were very good
Posted by: Skip at September 18, 2022 05:53 PM (k8B25)

Sound good!

The Thai KFC is excellent. The chicken is so savory and meaty tasting, but you can taste a touch of heat and some of the herby notes, too.

The slaw was a nice light slightly sour counterpoint.

All in all, a good seat of my pants dinner.

Posted by: Nova local at September 18, 2022 05:57 PM (exHjb)

188 I have a duck in the freezer and wonder how to cook it. What do you do? Roast, smoke, or something else?

Posted by: Art Rondelet of Malmsey at September 18, 2022 05:51 PM

Thaw, brine and smoke at 275 until it gets to 165. Rest for about 15-20 minutes and enjoy.

Posted by: Mister Scott (Formerly GWS) at September 18, 2022 05:57 PM (bVYXr)

189 *blink* *blink*
Posted by: All Hail Eris

Dibs on Eris's stuff.

Posted by: AZ deplorable moron at September 18, 2022 05:57 PM (TYOrH)

190 >>>I have a duck in the freezer and wonder how to cook it. What do you do? Roast, smoke, or something else?

>Roast would be the safest. Smoke and rotisserie would be cool but require more focus.

Posted by: Dr. Bone at September 18, 2022 05:57 PM (w2Z7l)

191 I'm lucky. Neighbors have chickens and sell eggs. I wish they would lay some when the hop the fence and hang out in my yard. Posted by: Infidel at September 18, 2022 05:46 PM (6/K6X)

Maybe they are like cats, and you can tempt them to stay longer with better quality food?

Posted by: Kindltot at September 18, 2022 05:57 PM (xhaym)

192 Seeing the whole fish on a plate is disgusting. There is no excuse for it.

Posted by: SFGoth at September 18, 2022 05:58 PM (KAi1n)

193 It's . . it's smiling at us.
*chop*

Posted by: Old Man Parker at September 18, 2022 05:59 PM (4I/2K)

194 Hello gourmands. I have a pork loin in the freezer, anybody have a great way to cook it I could use next weekend? Has to come out very tender for the dadster. We like spicy flavorings, not big on sweetness with meat. I have to go do stuff so thanks in advance for any inspirations.

Posted by: PaleRider is simply irredeemable at September 18, 2022 05:59 PM (3cGpq)

195 192 Seeing the whole fish on a plate is disgusting. There is no excuse for it.
Posted by: SFGoth

Wacist...

Posted by: Sum Ting Wong at September 18, 2022 05:59 PM (7DYli)

196 I have no idea what to feed chickens.

Posted by: Infidel at September 18, 2022 06:00 PM (6/K6X)

197 Best thing about whole fish cooking: The cheek meat!

Almost everyone forgets about the cheek meat. Poached or panfried Trout - it's your first two bites.

Filleting out your catch of Walleye or Perch? There better be a small bowl there for that cheek meat.

Posted by: Fritzy at September 18, 2022 06:00 PM (gyKbn)

198 192 Seeing the whole fish on a plate is disgusting. There is no excuse for it.
Posted by: SFGoth at September 18, 2022 05:58 PM (KAi1n)

Fish heads fish heads,
Roly poly fish heads,
Fish heads fish heads,
Eat them up yum

Posted by: m at September 18, 2022 06:00 PM (RtN13)

199 hmm

Posted by: m at September 18, 2022 06:00 PM (RtN13)

200 200

Posted by: m at September 18, 2022 06:01 PM (RtN13)

201 196 I have no idea what to feed chickens.
Posted by: Infidel

Hobos.

Posted by: Long P. Ig at September 18, 2022 06:01 PM (7DYli)

202 I should add - I have no smoker, so has to be a crockpot or oven, or possibly stove top cooking method.

Posted by: PaleRider is simply irredeemable at September 18, 2022 06:01 PM (3cGpq)

203 I have no idea what to feed chickens.
Posted by: Infidel

Bugs and/or chicken feed.

Posted by: AZ deplorable moron at September 18, 2022 06:01 PM (TYOrH)

204 Hi! Art Rondelet, My favorite is to remove the breasts, grill them and serve with a blackberry/sage sauce and wild rice, pine nuts and baby bella mushrooms. The rest of the duck I bake up, shred and make duck enchiladas in blue corn tortillas with a verde sauce.

Posted by: Ben Had at September 18, 2022 06:01 PM (YUBH8)

205 194 Hello gourmands. I have a pork loin in the freezer, anybody have a great way to cook it I could use next weekend? Has to come out very tender for the dadster. We like spicy flavorings, not big on sweetness with meat. I have to go do stuff so thanks in advance for any inspirations.
Posted by: PaleRider is simply irredeemable at September 18, 2022 05:59 PM (3cGpq)

There went my idea of making a peach jalapeno BBQ sauce...too sweet!

Posted by: Nova local at September 18, 2022 06:02 PM (exHjb)

206 >>>I have no idea what to feed chickens.

Posted by: Infidel

>Squash, watermelons, grasshoppers, they'll eat almost anything.

Posted by: Dr. Bone at September 18, 2022 06:03 PM (w2Z7l)

207 > I have no idea what to feed chickens.
__________

Anything, mostly.

They like squash. It provides a lot of nutrients they need, plus water. I've been trading my neighbors squash for eggs all summer.

Now that the squash is done we still get a dozen eggs about every other week. Suits us fine.

Posted by: Martini Farmer at September 18, 2022 06:04 PM (BFigT)

208 Oooh, Ben Had! Husband perked up at the idea of the duck enchiladas! I think we have a winner.

Posted by: Art Rondelet of Malmsey at September 18, 2022 06:04 PM (fTtFy)

209 I have no idea what to feed chickens.
Posted by: Infidel

Bugs and/or chicken feed.

Posted by: AZ deplorable moron at September 18, 2022 06:01 PM

Tractor store has 50 pound bags of mealworms and chicken feed mixed....try that.

Posted by: Mister Scott (Formerly GWS) at September 18, 2022 06:04 PM (bVYXr)

210 202 I should add - I have no smoker, so has to be a crockpot or oven, or possibly stove top cooking method.
Posted by: PaleRider is simply irredeemable at September 18, 2022 06:01 PM (3cGpq)

If it's a real loin, I don't like to crockpot it. You could cube it for a spicy stir fry...since someone suggested a stir fry to me, and I'm liking that idea for this week...

Posted by: Nova local at September 18, 2022 06:05 PM (exHjb)

211 A really good set of knives, what most of the professional chefs and cooks use in the vast majority of U.S. restaurants and kitchens?

Forshner by Victornox. Stainless blade, fibrox-nylon handle. Sharpens relatively easily, holds an edge reliably, as long as you're adept with a few strokes of the sharpening steel. And, affordable, with a typical 8" Chef's Knife coming in at the mid $30 range.

To be sure, some high-end (or wanna be high end) chefs DO use the spendy blades, carried in personal canvas or leather "knife rollups", the blades go home and return to work with them, never being left to other, clumsier hands to abuse them. I *get* those nice blades, but the Forshners (and clones) do also get the job done. And those fibrox handles are ergonomic and comfortable, to boot.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at September 18, 2022 06:05 PM (e6UQI)

212 Hello gourmands. I have a pork loin in the freezer, anybody have a great way to cook it I could use next weekend? Has to come out very tender for the dadster. We like spicy flavorings, not big on sweetness with meat. I have to go do stuff so thanks in advance for any inspirations.

Posted by: PaleRider is simply irredeemable at September 18, 2022 05:59 PM (3cGpq)

Jerk seasoning, toss it on the grill. Slice up any leftovers thin and make Cubanos.

Posted by: Comrade flounder, Wrecker, Hoarder, Saboteur at September 18, 2022 06:05 PM (yHsuS)

213 Here at Casa Eromero we had scalloped potatoes, brussells sprouts, and ham. Pecan pie and whiskey for dessert. And by the way I offered to take Mrs.E out for ice cream and she refused. I have to go into town for a haircut in the morning and will just get her some then.

Posted by: Eromero at September 18, 2022 06:06 PM (0OP+5)

214 >>> 196 I have no idea what to feed chickens.
Posted by: Infidel at September 18, 2022 06:00 PM (6/K6X)

Birdbrains love dried mealworms, available at Tractor Supply.

Chickens also like veggie scraps. Avocado is apparently toxic. Onions and garlic will affect the flavor of the eggs. Tomatoes, cucumbers, carrots, squashes and cabbage have all been popular with mine; they don't seem to like bell peppers.

Posted by: Helena Handbasket at September 18, 2022 06:06 PM (llON8)

215 Won't chicken's if left out in yard at least clean up bugs and worms they find?

Posted by: Skip at September 18, 2022 06:06 PM (k8B25)

216 I *get* those nice blades, but the Forshners (and clones) do also get the job done. And those fibrox handles are ergonomic and comfortable, to boot.

Posted by: Jim at September 18, 2022 06:05 PM (e6UQI)

Seconded. Restaurant supply houses have some of the most reasonable cutlery and cookware.

Posted by: Comrade flounder, Wrecker, Hoarder, Saboteur at September 18, 2022 06:07 PM (yHsuS)

217 >>> 215 Won't chicken's if left out in yard at least clean up bugs and worms they find?
Posted by: Skip at September 18, 2022 06:06 PM (k8B25)

Yes, they are great little pesticides!

Posted by: Helena Handbasket at September 18, 2022 06:08 PM (llON8)

218 Palerider--

I used to make Giada de Laurentiis's pancetta wrapped pork loin for large dinners. It's been a long time, but I remember that it was really tasty and pretty easy.

Posted by: Art Rondelet of Malmsey at September 18, 2022 06:08 PM (fTtFy)

219 FYI: if you grill your ears of corn over charcoal with maybe also a little ribbon of wood smoke happening in the background, rest the cobs overnight at room temp to cool and absorb the smoky flavors, then make corn relish out of it, your relish will have a lovely smoke element among the sour and the sweet. Pretty damn nice on a brisket sammich. Ah tell you whut.

I learned this by accident but I will never make corn relish any other way. I can a lot of it every year. Except this one. Corn too expensive at the farmer's market this year. I still have a few jars left from 2021.

Posted by: lauraw at September 18, 2022 06:09 PM (0Ao06)

220 Giada de Laurentiis's pancetta....

Yes, her pancetta's are excellent...

Posted by: Long P. Ig at September 18, 2022 06:10 PM (7DYli)

221 Eris, there is vietnamese Huy Fong chili and garlic sauce, there is various gochujang brands, and there is sambal, which is Malaysian.

Posted by: Kindltot at September 18, 2022 06:10 PM (xhaym)

222 Hello gourmands. I have a pork loin in the freezer, anybody have a great way to cook it I could use next weekend? Has to come out very tender for the dadster. We like spicy flavorings, not big on sweetness with meat. I have to go do stuff so thanks in advance for any inspirations.

Posted by: PaleRider

Rosemary garlic baked pork loin/roast.

Posted by: AZ deplorable moron at September 18, 2022 06:10 PM (TYOrH)

223 I think I've told this before but I worked with a Japanese guy that was in the camps during WW2 and he kept bugging me for fish. Brought him a primo walleye filet and he didn't like it. Brought him the whole fish and he loved it, eyeballs and all.

Posted by: dartist at September 18, 2022 06:10 PM (RxTXB)

224 ..I fail at getting my goose cooked. Honestly, ducks I can cook all day long but I have never done well with a goose. Posted by: Ben Had at September 18, 2022 05:47 PM (YUBH

Throw some insultive snark towards Bluebell.

Your goose shall be well and truly cooked.

/s

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at September 18, 2022 06:12 PM (e6UQI)

225 AZ deplorable, are we good on directions or do I need to check the other route?

Posted by: Ben Had at September 18, 2022 06:14 PM (YUBH8)

226 https://tinyurl.com/yc82mr37
Bad Blue

Very good one

Posted by: Skip at September 18, 2022 06:14 PM (k8B25)

227 Thanks, Kindltot, I'll cruise the Asian foods aisle and see what's available.

I already have the gochujang paste.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 06:15 PM (Dc2NZ)

228 I also make a tomato sambal recipe, it is pretty much the regular with tomatoes cooked down in it.

Posted by: Kindltot at September 18, 2022 06:16 PM (xhaym)

229 I have no idea what to feed chickens.
Posted by: Infidel at September 18, 2022 06:00 PM

Chicken feed and scratch, available at feed stores.

Grasshoppers are much appreciated, as are maggots from the compost bin. We hang a head of cabbage in the run, and it lasts a couple of days.

Posted by: Duncanthrax at September 18, 2022 06:16 PM (a3Q+t)

230 Jim, my darlin- you went right past all my hard thought out double entendres.

Posted by: Ben Had at September 18, 2022 06:19 PM (YUBH8)

231 AZ deplorable, are we good on directions or do I need to check the other route?
Posted by: Ben Had

We're good.
I like back roads (lots of long distance motorcycle riding) so we'll get there.
If we have trouble I'll just watch for the Moron Horde clogging the roads.

Posted by: AZ deplorable moron at September 18, 2022 06:19 PM (TYOrH)

232 Thanks for checking, Ben Had!

Posted by: AZ deplorable moron at September 18, 2022 06:19 PM (TYOrH)

233 Chickens really like to get in the breadpan and pick out dough.

Posted by: Eromero at September 18, 2022 06:20 PM (0OP+5)

234 I already have the gochujang paste.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 06:15 PM (Dc2NZ)

My wife uses the gochujang paste, and adds chopped garlic, toasted sesame seed, sesame oil, doenjang (fermented soybean paste) and anchovy powder to make a heavy paste out of it to add to everything.

It is good on burritos as well.

Posted by: Kindltot at September 18, 2022 06:21 PM (xhaym)

235 We hang a head of cabbage in the run, and it lasts a couple of days.
Posted by: Duncanthrax

In a year when corn is cheap, throw the ears out in the yard and watch the fun.

Posted by: AZ deplorable moron at September 18, 2022 06:21 PM (TYOrH)

236 ..Jim, my darlin- you went right past all my hard thought out double entendres. Posted by: Ben Had at September 18, 2022 06:19 PM (YUBH

!

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at September 18, 2022 06:21 PM (e6UQI)

237 I fail at getting my goose cooked. Honestly, ducks I can cook all day long but I have never done well with a goose.
Posted by: Ben Had at September 18, 2022 05:47 PM

ISWYDT.

Posted by: Duncanthrax at September 18, 2022 06:23 PM (a3Q+t)

238 AZ deplorable, self serving I assure you. I'm gonna need a lot of prep work help.

Posted by: Ben Had at September 18, 2022 06:23 PM (YUBH8)

239 Huge fight at a seafood restaurant... battered fish everywhere!

Yeah, it's a rough plaice.

Posted by: andycanuck (yikp0) at September 18, 2022 06:24 PM (yikp0)

240 AZ deplorable, self serving I assure you. I'm gonna need a lot of prep work help.
Posted by: Ben Had

We'll be there for you.

Posted by: AZ deplorable moron at September 18, 2022 06:24 PM (TYOrH)

241 239 Huge fight at a seafood restaurant... battered fish everywhere!

Yeah, it's a rough plaice.
Posted by: andycanuck (yikp0) at September 18, 2022 06:24 PM (yikp0)

It's a crappie situation.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 06:25 PM (Dc2NZ)

242 I have this recipe for English Brown Sauce, it seems interesting enough to make.

Posted by: Kindltot at September 18, 2022 06:26 PM (xhaym)

243 Duncanthrax, hugs.

Posted by: Ben Had at September 18, 2022 06:27 PM (YUBH8)

244 Huge fight at a seafood restaurant... battered fish everywhere!

Yeah, it's a rough plaice.
Posted by: andycanuck (yikp0) at September 18, 2022 06:24 PM (yikp0)

It's a crappie situation.
Posted by: All Hail Eris,

I heard they started it for the hal-i-but.

Posted by: AZ deplorable moron at September 18, 2022 06:27 PM (TYOrH)

245 Last time I was in England, I made some brown sauce.

Posted by: FJB at September 18, 2022 06:27 PM (Xrfse)

246 I cheat. I get Trader Joe's.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 05:45 PM (Dc2NZ)
~~~~~

That's a great idea. Is it good? I like most of Trader Joe's stuff.

Posted by: IrishEi at September 18, 2022 06:28 PM (3ImbR)

247 Whenever Dr. Jill isn't paying attention, I make an English Brown Sauce. Sometimes I make a a Full English Breakfast. They usually keep me from eating most of it though.

Posted by: Joe Biden at September 18, 2022 06:29 PM (KFhLj)

248 Whenever Dr. Jill isn't paying attention, I make an English Brown Sauce. Sometimes I make a a Full English Breakfast. They usually keep me from eating most of it though.
Posted by: Joe Biden

I'm sure it looks just like a dog's breakfast.

Posted by: AZ deplorable moron at September 18, 2022 06:30 PM (TYOrH)

249 The fish puns are scaling up.

Posted by: Pete Bog at September 18, 2022 06:32 PM (3hFEd)

250 That's a great idea. Is it good? I like most of Trader Joe's stuff.
Posted by: IrishEi at September 18, 2022 06:28 PM (3ImbR)
---

I liked it. Their Limone Linguine Sauce is also primo!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 18, 2022 06:33 PM (Dc2NZ)

251 AZ deplorable, a favor, please. Take a look at Mexican sopes toppings and see what looks good.

Posted by: Ben Had at September 18, 2022 06:33 PM (YUBH8)

252 Does Brown Sauce go with Spotted Dick?

Posted by: Duncanthrax at September 18, 2022 06:34 PM (a3Q+t)

253 I couldn't give a Halibut on fish puns

Posted by: Skip at September 18, 2022 06:34 PM (k8B25)

254 The brisket turned out great! I'll have to try this again. It involved a dry rub and some barbecue sauce, bourbon, onions, and liquid smoke poured on top. Cooked on high for 6 hours. Mr. L said he really enjoyed it.

Posted by: Mrs. Leggy at September 18, 2022 06:34 PM (Vf4Y7)

255 Palerider. No kidding Your request is for a sousvide preparation on the pork loin.

All of what you requested and easy to do

Posted by: Pete Bog at September 18, 2022 06:35 PM (3hFEd)

256 AZ deplorable, a favor, please. Take a look at Mexican sopes toppings and see what looks good.
Posted by: Ben Had

How many servings?

Posted by: AZ deplorable moron at September 18, 2022 06:36 PM (TYOrH)

257 252 Does Brown Sauce go with Spotted Dick?
Posted by: Duncanthrax at September 18, 2022 06:34 PM (a3Q+t)

Monkeypox.

Posted by: Eromero at September 18, 2022 06:36 PM (0OP+5)

258 I fail at getting my goose cooked. Honestly, ducks I can cook all day long but I have never done well with a goose.
Posted by: Ben Had at September 18, 2022 05:47 PM

I got great results last Christmas by steaming the goose first, then roasting. You have to get your hand under the skin of the breaststroke loosen it, though. And that's a huge PITA. It's not like a chicken. But you're left with a very crispy skin and a huge amount of clean, white goose fat from the steaming. Great for potatoes.

Posted by: RedMindBlueState at September 18, 2022 06:36 PM (Wnv9h)

259
MASSLAWDA. Make America stop smelling like a wet diaper again.

When my wife worked in Assisted Living that was one of the key complaints of guests who would arrive and say, "It smells like a wet diaper in here."

Posted by: Divide by Zero at September 18, 2022 06:36 PM (y3pKJ)

260 I know...I know...olive oil cake sounds weird. But it is great, and here is Chef John doing a simple version. If you like it, ask Bluebell for her recipe!

--

I've made olive oil cake before. Mine is made in a bundt pan and has orange zest in it. It really is spectacular. It's rich and heavy, but boy is it good. Obviously, you want to use a higher quality olive oil.

Posted by: Lady in Black at September 18, 2022 06:37 PM (sVtYq)

261 Breaststroke? WTAF, autocucumber?!

Posted by: RedMindBlueState at September 18, 2022 06:37 PM (Wnv9h)

262 Hi!!! Pete Bog. What's the difference between the cubed broth you rehydrate and the liquid?

Posted by: Ben Had at September 18, 2022 06:39 PM (YUBH8)

263 I was served whole fish...once.

Posted by: BignJames at September 18, 2022 06:39 PM (AwYPR)

264 252 Does Brown Sauce go with Spotted Dick?
Posted by: Duncanthrax at September 18, 2022 06:34 PM (a3Q+t)

I believe that would be a cream sauce.

Posted by: Fritzy at September 18, 2022 06:41 PM (gyKbn)

265 AZ deploable, 30+

Posted by: Ben Had at September 18, 2022 06:42 PM (YUBH8)

266 259
MASSLAWDA. Make America stop smelling like a wet diaper again.

When my wife worked in Assisted Living that was one of the key complaints of guests who would arrive and say, "It smells like a wet diaper in here."
Posted by: Divide by Zero at September 18, 2022 06:36 PM (y3pKJ)
Couple weeks ago I and my Sergeant told this vagrant to move along and he stood there and pissed on himself, then asked for a ride. When we told him we didn't do taxi service he called us useless. I told him we might be useless but we didn't piss on ourselves. They all reach a point where the smell is the same.

Posted by: Eromero at September 18, 2022 06:42 PM (0OP+5)

267 I make a killer steak. On the grill, or the black iron. Every time I've tried the broiler? FAIL. The steak comes out maybe a 6/10. The smoke level in the house? 10/10.

I've never had a gas oven til 11 days ago, so I'll try again. But I'm not expecting great results... I don't think it's the tool's fault. It's the tool operating the tool.

Posted by: Yudhishthira's Dice at September 18, 2022 06:43 PM (oINRc)

268 Ben Had, it's cheaper, doesn't taste as good, and it's loaded with salt.

There are certain folks here that would demand we make the stock from scratch.

We know who they are.

Posted by: Pete Bog at September 18, 2022 06:44 PM (3hFEd)

269 AZ deploable, 30+
Posted by: Ben Had

I'll send an email.

Posted by: AZ deplorable moron at September 18, 2022 06:44 PM (TYOrH)

270
Ashli spotted a dick once - maybe more often. It's in her diary. Which some Federal Agency seems to be determined to track down every copy of including some guy who sells pillows.

The horror.

Posted by: Divide by Zero at September 18, 2022 06:45 PM (y3pKJ)

271 I told him we might be useless but we didn't piss on ourselves.
Posted by: Eromero at September 18, 2022 06:42 PM

Pissing on you is a service I'm happy to provide. I'll even tell you it's raining, if you'd like, for no additional expense.

My word as a Biden.

Posted by: Joe "Brandon" Biden at September 18, 2022 06:45 PM (a3Q+t)

272 Wife and I grew a ton of peppers this year. We are fermenting them. Making our own Siracha and going to do a few other recipes. Some carribian hot, some sweet heat... I'm excited. Orange habs, red habs, serronos, anchos, jalapeños... good times.

Posted by: Inogame at September 18, 2022 06:47 PM (D/9Qo)

273 Got a fresh bottle of Basil Hayden I'm thinking of tapping

Posted by: BignJames at September 18, 2022 06:47 PM (AwYPR)

274 Thanks, Eris!

Posted by: IrishEi at September 18, 2022 06:47 PM (3ImbR)

275 Pickled jalapeños are wonderful.

Posted by: Sharon(willow's apprentice) at September 18, 2022 06:48 PM (Y+l9t)

276 Ben Had, it's cheaper, doesn't taste as good, and it's loaded with salt.
There are certain folks here that would demand we make the stock from scratch.
We know who they are.
Posted by: Pete Bog at September 18, 2022 06:44 PM (3hFEd)
~~~~~

Youz guyz have got to try Better Than Bouillon. It's a paste that comes in a jar and it's outstanding. Comes in chicken, beef, vegetable and others, plus in low sodium varieties as well.

Posted by: IrishEi at September 18, 2022 06:49 PM (3ImbR)

277 Ashli spotted a dick once - maybe more often. It's in her diary. Which some Federal Agency seems to be determined to track down every copy of including some guy who sells pillows.

The horror.
Posted by: Divide by Zero

It was read into congressional records, it'll be hard to get rid of that copy.

Posted by: AZ deplorable moron at September 18, 2022 06:50 PM (TYOrH)

278 Youz guyz have got to try Better Than Bouillon.
-----
Fist bump. Great for tuning stuff up too.

Posted by: dartist at September 18, 2022 06:51 PM (RxTXB)

279 Every crème brûlée I've ever tried came out fucked up - gross, or burned, or ugly. Torches are for bad real estate investments, not food.

Posted by: Yudhishthira's Dice at September 18, 2022 06:51 PM (oINRc)

280 Youz guyz have got to try Better Than Bouillon. It's a paste that comes in a jar and it's outstanding. Comes in chicken, beef, vegetable and others, plus in low sodium varieties as well.
Posted by: IrishEi at September 18, 2022 06:49 PM (3ImbR)
I rate this accurate.

Posted by: Eromero at September 18, 2022 06:52 PM (0OP+5)

281 BTB is dope.

Posted by: Yudhishthira's Dice at September 18, 2022 06:52 PM (oINRc)

282 Better Than Bouillon:

5 different flavors open in the fridge as we speak. Having trouble finding the Lobster and Mushroom bases.

There is a mythical Chili base alleged, but of less interest as we have close to a dozen chili pastes and hot sauces around.

Posted by: My Pimp Shot My Dealer at September 18, 2022 06:54 PM (7DYli)

283 BTB is dope.
Posted by: Yudhishthira's

True.

Posted by: Infidel at September 18, 2022 06:54 PM (6/K6X)

284 Pete Bog, answers that question. We'd have to decimate Helena Handbasket and hogmartin's entire inventory to do homemade,

Posted by: Ben Had at September 18, 2022 06:58 PM (YUBH8)

285 Youz guyz have got to try Better Than Bouillon.

--

It is good. I use the chicken and beef. I used to buy (don't laugh) Williams Sonoma demiglace, but it's expensive so I was looking for an alternative and found BTB in beef. I can't tell a difference in taste.

Posted by: Lady in Black at September 18, 2022 06:59 PM (sVtYq)

286 Slow Joe is at it again with Grandson, I take it, from yesterday...

https://twitter.com/STetelestai/status/
1571232184521850882

Posted by: andycanuck (yikp0) at September 18, 2022 07:01 PM (yikp0)

287 Nood!

Posted by: Duncanthrax at September 18, 2022 07:01 PM (a3Q+t)

288 Sourdough came out perfectly. Baking it a Dutch oven is the way to go.

Posted by: Duke Lowell at September 18, 2022 07:05 PM (u73oe)

289 WTH? Lauraw showed up on a food thread? We're going to have to rub her hump down with a honey mustard sauce and let her marinade.

Posted by: Dr. Bone at September 18, 2022 07:50 PM (w2Z7l)

290 Ok, I got willowed, but I have sourdough bread and you don’t. Neener!

Posted by: Duke Lowell at September 18, 2022 07:50 PM (u73oe)

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