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Food Thread: Sealed With A Kiss From Grandma!

GM Pizza.jpg

That's a Grandmother pie. Or a Grandma pie. Whatever you call it, it tastes good! The dough is a bit denser and a lot thinner than typical Sicilian pizza, and cooked at high heat it should get a little crispy, especially if you use olive oil in the ban. The best ones I have had were made with fresh mozzarella, fresh chopped tomatoes, and a fair amount of garlic, which of course is never a bad idea! But even made with a tomato sauce and drier mozzarella it should taste good if you do your part.

Here's the King Arthur Bakery recipe, which should be a solid start, although I have never made this version so I cannot vouch for it. It looks straightforward though...

It's odd that pizza is at its simplest just dough, tomato and cheese, but there are a seemingly infinite number of varieties based on small differences in the dough and other ingredients. It's tough to screw up when the baseline is a pretty good basic recipe, and the ingredients are high quality.

Or medium quality...I like a basic NY pie with commercial mutz and jarred sauce. Is it my favorite? no, but it sure does hit the spot sometimes!


******

Today and next week are going to be a bit abbreviated, since I am thoroughly awful at doing Food Threads ahead of time, and I am really busy today. And next week will be a bunch of photos of whatever food at the Texas MoMe that catches my fancy. Or lopsided photos of my feet, since I have discovered that there is a nice little Whiskey industry in Texas that makes solid stuff!
******

All I can say is: "Better RedMindBlueState than me!"

sealmeat.jpg

Attached are some photos from what has to be my most unusual culinary effort to date.

I've been up in Cannuckistan visiting the RMBS Sister and BIL for their Thanksgiving. They have a friend who frequently travels into far northern Cannuckistan. This friend made them a gift of a pound of canned...seal. Their challenge to me was to find something to do with it.

After consulting the interwebz and researching seal cookery (yes, it's a thing), I found the below site, and tweaked one of its recipes (seal with rice...I used egg noodles, and upped the game of the bechamel considerably). Sadly, I couldn't sous vide that shit.

https://www.chasseursdephoques.com/
en/content/recipes

Seal turns out to be, to my taste, very like wild venison. Gamey, with a hint of liver and a touch of waterfowl, with a texture of good beef. The canned meat was very well cooked and seasoned, with some veg that was probably celery. It paired well with a robust cabernet sauvignon, and was well received by all.

[...T]he moose out front gave it the, um, seal of approval.

Cheers!

RMBS


sealmeat pasta.jpg

Okay...I admit it...it does look pretty damned good.

******

This is courtesy of our very own commenter "Stephen Price Blair." He seems to see cook books as chronicles of social history as well as places to find recipes, and that makes a lot of sense.

Here is an index of "The Deplorable Gourmet, " which as most of you know is the cookbook that all the cool kids use! The Deplorable Index

I wonder what he thinks of the community that produced it?

Anyway, take a look at his[oops...not his] MeWe page!
Deplorable Dining: An AoS Food Thread Fan Group

[Hat Tip: Bluebell]

******

The Biden Junta "FunFlation" is absolutely pounding food prices around here. I have watched local (PA) eggs go from $2.99/18 to $6.99/18 in less than a year. Squash and zucchini are up 50%, Red and yellow peppers have doubled, and even butter, which I imagine is a loss leader in many stores has increased by 56% at my favorite source.

I like to keep the Food Thread relatively free of politics, but obviously this will have a huge impact on some people, but I think there are still options available that can keep tasty food on the table without breaking the bank and having to sell your plasma.

We will be talking more about this in the future...

******

Commenter "RS" sent this along, and it is a wonderful example of the delights of simple food. His daughter was hiking in the alps and...well...let him explain!

My daughter, who lives in Central Europe, recently did a trek over the Alps in the southern Austrian state of Styria. On the south side of the mountains, the weather tends to be better and it's a wine growing region.

Anyway, she and her friends overnighted at a "hut" which bears the protected appellation "Buschenschank," which, in Austria, means all food and beverage must be produced on site. Think "farm to table" where the farm and table are in the same place.

As I mentioned to "RS," I love the simplicity of the food, and the delight in finding delicious things in out-of-the-way places!
******

Yes, this is old, but it makes me chuckle.
Please join me in remembering a great icon of the entertainment community.

The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71.

Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch. and Little Debbie.

The grave site was piled high with flours.

Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded.

Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times he still was a crusty old man and was considered a positive roll model for millions.

Doughboy is survived by his wife Play Dough, two children, John Dough and Jane Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart.

The funeral was held at 3:50 for about 20 minutes.


******

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 Can't eat dead trees

Posted by: Skip at October 16, 2022 04:01 PM (xhxe8)

2 So hungry . . .

Posted by: bear with asymmetrical balls at October 16, 2022 04:01 PM (KFhLj)

3 Grandma pizza is the mother of all pizzas. This is known.

Posted by: San Franpsycho at October 16, 2022 04:02 PM (EZebt)

4 Bought dough from store, wife said DiGornio were on sale, should have just got 1

Posted by: Skip at October 16, 2022 04:02 PM (xhxe8)

5 My grandmother was closer to being a Dutchman than me, don't think she ever made a pizza

Posted by: Skip at October 16, 2022 04:03 PM (xhxe8)

6 When I get home I'm going to have a Revolver cocktail-a Manhattan with Kahlua instead of sweet Vermouth.

Posted by: That NLurker guy at October 16, 2022 04:05 PM (VdGjU)

7 Mmmm....Food Thread.

Posted by: RedMindBlueState at October 16, 2022 04:05 PM (LOedV)

8 I had that kind of pizza at a seven fishes meal on Christmas Eve with my boyfriend's Italian/Sicilian family. So, you ask - why was there pizza at seven fishes? Apparently, most of the family was aware you never ate the fish salad (and they didn't make much of it b/c they knew no one ate it - but SEVEN fishes), so the only fish you wanted to eat was the fried calamari and the shrimp dish. Thus, everyone filled up on pizza, and the fish was the co-star.

Ah, to have that type of pizza again...

Posted by: Nova local at October 16, 2022 04:06 PM (exHjb)

9 Come for the sous vide, stay for grandma's pizza.

Posted by: Duncanthrax at October 16, 2022 04:06 PM (a3Q+t)

10 As for tonight's meal, I sent the spouse on a deep dive of the freezer for tonight and tomorrow's meals, combined with the cheap HMart (Friday shop)/Aldi (Saturday shop)/leftover Safeway (last week) produce AND some KFC/Taco Bell sauce usage, b/c the teen cashier, after screwing up my order, gave me tons of every sauce, and I'm sure not tossing them in this environment - KFC wants 50 cents a sauce pack now.

Anyway, to make the youngest happy, tonight is Baked Hot Honey Lime Chicken Breast (2.5 lbs chicken with a full lime's zest/juice, a TBish of raw honey, a packet of Hot Taco Bell Sauce, salt, and a TBish olive oil). With it, I made a fresh corn and avocado "salsa" salad (a take on this recipe https://cookieandkate .com/fresh -corn-salsa-recipe/) and a pomegranate/blueberry/kiwi salad.

Tomorrow, it's a shrimp/broccoli/tomato "butter" garlic sauce bake over pasta (I found some Jan 2022 stuff, so it's getting used) - eating well inspired this dish - with fresh pineapple.

Posted by: Nova local at October 16, 2022 04:10 PM (exHjb)

11 Only met one of my grandmas just one time.
She loved me though as only a granny can. She made me her speciality, black-eyed peas and rice, with cornbread.
Bless her!!!

Posted by: Diogenes at October 16, 2022 04:10 PM (anj39)

12 Hey, I came over here to let people know I made the index public (I actually linked to the pre-public version several months ago, possibly last year) and see it’s front page news. Thanks, CBD & bluebell.

FYI, the MeWe “Deplorable Gourmet” group isn’t mine. I think it was created by Denny Phillips. Don’t know who he is on the site. I take part in it a lot, though, because it’s a great idea. Needs more cowbell, though.

Posted by: Stephen Price Blair at October 16, 2022 04:11 PM (EXyHK)

13 I was trying to explain sous vide to my cousin last night. Not sure I did a good job of it.

Posted by: Notsothoreau at October 16, 2022 04:12 PM (uz3Px)

14 Here comes the food thread as I just boarded good old united Air to start the long trek to the Moron lands.

Wonder what lunch mystery will be served?

Posted by: Pete Bog at October 16, 2022 04:13 PM (+YlPU)

15 The pizza is about the only edible thing I see here.

Posted by: Martini Farmer at October 16, 2022 04:13 PM (BFigT)

16 fresh chopped tomatoes

Can you really call it a sauce if it never sees a blender?

made Okonomiyaki (Japanese Savoury Pancake) for brunch. No maple syrup, ketchup+honey instead.

Posted by: DaveA at October 16, 2022 04:13 PM (FhXTo)

17 And dessert was a use up. I found a 1/4 cup of my farm 3 ingredient cherry sauce in my fridge and a marschino cherry jar expiring next month, so the sauce went in for part of the water in my Devil's Food Cake Mix, and a TB of the maraschino juice went into my vanilla frosting and each cupcake got topped with a cherry. I made these yesterday, and the kids declared them as good and pretty as the bakery. Considering it's $5/cupcake at the bakery, and this probably cost me $6 for 20 cupcakes, I'm gonna have to put in more work in my future...

PS - And cake mixes are now 1/10 serving size or 20 cupcakes if you are making normal sized cupcakes...

Posted by: Nova local at October 16, 2022 04:13 PM (exHjb)

18 Wonder what lunch mystery will be served?

United serves lunch? How far are you traveling to get here?

Posted by: Stephen Price Blair at October 16, 2022 04:14 PM (EXyHK)

19 When I get home I'm going to have a Revolver cocktail-a Manhattan with Kahlua instead of sweet Vermouth.
Posted by: That NLurker guy at October 16, 2022 04:05 PM (VdGjU)


Hmmm.
I'm home now and have a hankering for a Moscow Mule. I don't have the copper cups, but I think I can power through.

Posted by: Diogenes at October 16, 2022 04:14 PM (anj39)

20 13 I was trying to explain sous vide to my cousin last night. Not sure I did a good job of it.
Posted by: Notsothoreau at

Only CBD understands it.

Posted by: That NLurker guy at October 16, 2022 04:14 PM (VdGjU)

21 You are quite welcome to my share of oysters in ANY configuration.

Clams I'll fight you for. And most other sea food.

Garlic I'm ambivalent about. Too much (for me) has a metallic taste I dislike. Roasted garlic that you insert in a meat cut before cooking for example provides great flavor without overpowering the meat.

Posted by: irongrampa at October 16, 2022 04:14 PM (KATBx)

22 This is courtesy of our very own commenter "Stephen Price Blair." He seems to see cook books as chronicles of social history as well as places to find recipes, and that makes a lot of sense.
===
Absolutely. Check out a Gourmet magazine from the 70s.

Posted by: San Franpsycho at October 16, 2022 04:14 PM (EZebt)

23 I've made a few pizzas from scratch. Even made a peel out of some 3/16" plywood I had. Could never get the dang thing round. It was always, "Guess the state this pizza is shaped like", the ones I could keep on the stone anyway.

Posted by: Javems at October 16, 2022 04:15 PM (AmoqO)

24 Absolutely. Check out a Gourmet magazine from the 70s.
Posted by: San Franpsycho at October 16, 2022 04:14 PM (EZebt)

Is there a quiz like Cosmo? " 23 ways to keep your tomatoes fresh in the bed"

Posted by: Pete Bog at October 16, 2022 04:18 PM (+YlPU)

25 Reasonably OT, I'd decided today was a wash the kitchen area floor and watch football.
It's worked out. The ball team has done alright, and the floor has been properly done after years, maybe edging into decades. Scrub brush, bucket of spic and span, lots of old towels, knees.

Posted by: From about that time at October 16, 2022 04:18 PM (4780s)

26 Check out a Gourmet magazine from the 70s.

Yes. It’s amazing, both looking back on eras I lived through, and on eras I didn’t. It isn’t just social history, but also technological history. Watching how ice went from being a precious commodity to a nuisance that had to be removed regularly is especially fascinating.

Posted by: Stephen Price Blair at October 16, 2022 04:18 PM (EXyHK)

27 Stephen,

No distance too far to spend quality time with the horde,

Posted by: Pete Bog at October 16, 2022 04:19 PM (+YlPU)

28 So, your lips are sealed?

Posted by: Commissar of Plenty and Lysenko Solutions at October 16, 2022 04:19 PM (Jhc5W)

29 In Orvieto, la pizza is just crust and tomatoes.

Posted by: Ted Torgerson at October 16, 2022 04:21 PM (lzd36)

30 Javems thanks for reminding me to take dough out of refrigerator, shapes better at room temperature

Posted by: Skip at October 16, 2022 04:21 PM (xhxe8)

31 hiya

Posted by: JT at October 16, 2022 04:21 PM (T4tVD)

32 My wife makes a pretty good pizza from scratch. During the summer we put our fresh veggies from the garden on a pie and cooked it on a stone in the grill outside. Even the sauce was from scratch. Cheese... not so much but you'll have that.

Posted by: Martini Farmer at October 16, 2022 04:21 PM (BFigT)

33 My cousin bought a pizza shop a few years ago. He tries to mostly hire high school students to work there. He has a full time job at the military base and still runs the pizza joint. His sister is the assistant manager. Anyhooo..... They make a thin crust pizza and it's square. Now I don't really like thin crust pizza but their stroms are awesome! Every Thursday night is bingo night at the American Legion and the pizza place refers to it as "feed the Legion night". They run a helluva lot of stroms into the legion. My girl spawn is working there now. She prefers to work the kitchen but worked out front waiting tables and taking orders and came home with $80 in tips for a four hour shift.

Maybe I should get a job at the pizza shop.

Posted by: Madamemayhem (uppity wench) at October 16, 2022 04:22 PM (Wy1BU)

34 Haven't had pizza for a long time so Monday is pizza night. Pepperoni, sausage, anchovie , mushroom, roasted garlic and extra cheese.

Posted by: Ben Had at October 16, 2022 04:22 PM (80tLC)

35 As for the canned seal, it's funny the poster drank a cabernet with it...all I could think looking at the can is that I'd have probably diluted it in cabernet sauvignon and made a "gravy" with tons of caramelized onions and some mushrooms to serve over mashed potatoes. I mean, cut out the bechamel middle man and just go really deep with the flavor...

Posted by: Nova local at October 16, 2022 04:22 PM (exHjb)

36 Charcuterie boards!

Love that stuff.

One of the best dinners we had while in Rome was at a little butcher shop called the Prociutteria, that wasn't a restaurant because they didn't have a license, bu-u-u-t, this being Italy, they still sorta functioned as one (Shhhhhh! Don't tell!)

Anyway, the lovely and adventurous Mrs naturalfake and I stopped in there for a board loaded with great meats, cheeses, fruits, marinated veggies, various olive spreads on bread, etc. All washed down with an Italian craft beer called Ichnuso non filtrada - which if you ever see, try it. It's very drinkable and great with food.

Maybe you get awesome charcuterie platters like the above or the one we had in Yankeeland, but the ones here in Texas, while good, tend to be austere...Yes. That's the word austere.

And we were blown away.

Posted by: naturalfake at October 16, 2022 04:23 PM (KLPy8)

37 She made me her speciality, black-eyed peas and rice, with cornbread.
Bless her!!!

Posted by: Diogenes at October 16, 2022 04:10 PM (anj39)

Huzzah!

Posted by: CharlieBrown'sDildo at October 16, 2022 04:23 PM (XIJ/X)

38 Steak, baked tater, and tomato-avocado salad for dinner. Do I want Knorr's béarnaise sauce or garlic butter for the steak?

Posted by: Helena Handbasket at October 16, 2022 04:24 PM (llON8)

39 I'm planning on eating a can of chili bu my dog thinks I'm eating her food when I do that.

Posted by: That NLurker guy at October 16, 2022 04:24 PM (VdGjU)

40 38 Steak, baked tater, and tomato-avocado salad for dinner. Do I want Knorr's béarnaise sauce or garlic butter for the steak?
Posted by: Helena Handbasket at October 16, 2022 04:24 PM (llON

Garlic butter - then you can put it on the potato, too...

Posted by: Nova local at October 16, 2022 04:25 PM (exHjb)

41 This is courtesy of our very own commenter "Stephen Price Blair." He seems to see cook books as chronicles of social history as well as places to find recipes, and that makes a lot of sense.
===


Awww...
*wipes tear*
He likes my Metropolitan.
It is a very enjoyable and different drink.

Posted by: Diogenes at October 16, 2022 04:25 PM (anj39)

42 Moscow mule?

https://martinturnbull.com/
2015/08/14/the-cockn-bull-english-pub-
9170-sunset-boulevard-los-angeles/

https://i0.wp.com/www.martinturnbull.com/
wp-content/uploads/2015/08/
Cockn-Bull-matchbook.jpg

Posted by: Commissar of Plenty and Lysenko Solutions at October 16, 2022 04:26 PM (Jhc5W)

43 toss in some Brussels sprouts and throw in a few sea urchin goands

you'd have a real pie

Posted by: REDACTED at October 16, 2022 04:26 PM (us2H3)

44 If that was an authentic Detroit-style pizza, grandma would have cooked it in a motor oil drain pan.

Posted by: Dr. Bone at October 16, 2022 04:26 PM (z+OQR)

45 Helena handbasket- garlic butter gets my vote.

Posted by: Ben Had at October 16, 2022 04:26 PM (80tLC)

46 Being stationed in Gaeta Italy just north of Napoli for years, there was no shortage of real pizza. So much so that I would occasionally miss American pizza, and get one from the Base Community Center. With the correct small pepperonis, curled up like a hundred tiny cups, with the grease in the middle of each one.

Posted by: Village Idiot's Apprentice at October 16, 2022 04:27 PM (uLr+K)

47 Redacted you put carrots in chile don't you?

Posted by: Skip at October 16, 2022 04:29 PM (xhxe8)

48 Posted by: Dr. Bone at October 16, 2022 04:26 PM (z+OQR)

The Grandma pizza is different than a Detroit pizza, which is a fantastic pie in its own right.

Posted by: CharlieBrown'sDildo at October 16, 2022 04:29 PM (XIJ/X)

49 I Did forget pepperoni sadly,

Posted by: Skip at October 16, 2022 04:30 PM (xhxe8)

50 We bought some yellow oyster mushrooms at the farmer's market so tonight is chicken stir fry with jasmine rice.

Posted by: San Franpsycho at October 16, 2022 04:30 PM (EZebt)

51 Steak, baked tater, and tomato-avocado salad for dinner. Do I want Knorr's béarnaise sauce or garlic butter for the steak?
Posted by: Helena Handbasket at October 16, 2022 04:24 PM (llON

Go with the garlic. Bernaise gets a little too saucy with me sometimes.

Posted by: Count de Monet at October 16, 2022 04:31 PM (4I/2K)

52 So much so that I would occasionally miss American pizza, and get one from the Base Community Center. With the correct small pepperonis, curled up like a hundred tiny cups, with the grease in the middle of each one.
Posted by: Village Idiot's Apprentice at October 16, 2022 04:27 PM (uLr+K)


OMG!!!
I remember those!
With the crust that tasted like cardboard.
Vile!!!

Posted by: Diogenes at October 16, 2022 04:31 PM (anj39)

53 47 Redacted you put carrots in chile don't you?
Posted by: Skip at October 16, 2022 04:29 PM (xhxe

*adjusts scope on shotgun*

Posted by: REDACTED at October 16, 2022 04:31 PM (us2H3)

54 > Charcuterie boards!
__________

"Adult snack trays"

+1

Posted by: Martini Farmer at October 16, 2022 04:32 PM (BFigT)

55 Well that's three of three saying garlic butter. The Horde knows things.

Posted by: Helena Handbasket at October 16, 2022 04:32 PM (llON8)

56 I ate a squirrel yesterday that I had trapped (it was raiding the bird feeders). Let it dry-age for a week, put some dry rub on and then put on a spit on the BBQ. Tasted like chicken.

Posted by: Halfhand at October 16, 2022 04:33 PM (0Ycwe)

57 Brussels sprouts on anything other than the compost pile is a abomination

Posted by: Skip at October 16, 2022 04:33 PM (xhxe8)

58 I vote for the garlic butter.

Posted by: Madamemayhem (uppity wench) at October 16, 2022 04:33 PM (Wy1BU)

59 It is a very enjoyable and different drink.

Yup. I’m going to be drinking it less for a few months, though. Long ago a friend gave me a Playboy drink book, and I want to start trying some of those out. Was going to do a brandy-milk drink last night; it was game night and we wore halloween costumes. I costumed up as The Dude, and at least at one point he had what looked like a rocks glass with some milk drink in it.

But, one of the guests brought cocktails, so I enjoyed that instead.

Posted by: Stephen Price Blair at October 16, 2022 04:33 PM (EXyHK)

60 FWP for Aldi's...

Their store brand olive oil is now no longer in the plastic bottle and has had a big price jump. 2 years ago, it was $2.49...then, for awhile, it was $3.29...now they've brought it in glass bottles at it's $4.29. Sigh, b/c I use about a bottle every 10-14 days (it's amazing how much you can use when you don't use dairy and you cook for 6)...

I was cheap, so I didn't buy it...I'm hoping if enough don't buy that price increase, they drop it to $3.99 (or lower)...

Posted by: Nova local at October 16, 2022 04:33 PM (exHjb)

61 As for the canned seal, it's funny the poster drank a cabernet with it...all I could think looking at the can is that I'd have probably diluted it in cabernet sauvignon and made a "gravy" with tons of caramelized onions and some mushrooms to serve over mashed potatoes. I mean, cut out the bechamel middle man and just go really deep with the flavor...
Posted by: Nova local at October 16, 2022 04:22 PM

Honestly? We were looking ro keep it simple in case it turned out to be disgusting. If I got another cab, I'd probably do just that.

Posted by: RedMindBlueState at October 16, 2022 04:34 PM (LOedV)

62 50 We bought some yellow oyster mushrooms at the farmer's market so tonight is chicken stir fry with jasmine rice.
Posted by: San Franpsycho at October 16, 2022 04:30 PM (EZebt)

Sounds good!

Posted by: Nova local at October 16, 2022 04:34 PM (exHjb)

63 61 As for the canned seal, it's funny the poster drank a cabernet with it...all I could think looking at the can is that I'd have probably diluted it in cabernet sauvignon and made a "gravy" with tons of caramelized onions and some mushrooms to serve over mashed potatoes. I mean, cut out the bechamel middle man and just go really deep with the flavor...
Posted by: Nova local at October 16, 2022 04:22 PM

Honestly? We were looking ro keep it simple in case it turned out to be disgusting. If I got another cab, I'd probably do just that.
Posted by: RedMindBlueState at October 16, 2022 04:34 PM (LOedV)

And, of course, at the end, you have to sprinkle something "green" on it...since parsley is expensive and cilantro and watercress are not (yet), you can decide if you want to go British or Mexican on your "green" sprinkling...

Posted by: Nova local at October 16, 2022 04:36 PM (exHjb)

64 Charcuterie boards.

Reminds me of the Cheteau O'brian in Markham VA.
Outstanding wines and their charcuterie features Irish cheeses.
If you are ever in that area, it is a must stop!

Posted by: Diogenes at October 16, 2022 04:37 PM (anj39)

65 Tomorrow I am doing my first cast iron dutch oven whole chicken. Am supposed to brine the little clucker overnight. I have some white sugar for the brine (recipe calls for 1/2 cup each salt and sugar brine mix)

Would substituting brown sugar for the white work? I have tons of brown sugar packets saved up from all the holiday hams eaten over the years.

Posted by: Count de Monet at October 16, 2022 04:38 PM (4I/2K)

66 56 I ate a squirrel yesterday that I had trapped (it was raiding the bird feeders). Let it dry-age for a week, put some dry rub on and then put on a spit on the BBQ. Tasted like chicken.
Posted by: Halfhand at October 16, 2022 04:33 PM (0Ycwe)

If the world ends, I'm coming to your house!

Closest I've gotten to true "field" food was at a military base in Florida during training - we got to try cooked dead snake in the field...wasn't that great, but I don't think we had chefs or anyone with any cooking experience making it...

Posted by: Nova local at October 16, 2022 04:38 PM (exHjb)

67 Has anyone but me noticed a drop in the quality of meat we are getting lately?


I can open a pack of ribs and cook them the exact same way for the same time and one will turn out to be meat candy and the other rack will be tough, chewy and nearly inedible.


It's frustrating when I am trying to cook stuff for large groups.

Posted by: Mister Scott (Formerly GWS) at October 16, 2022 04:38 PM (bVYXr)

68 Canned seal > cinnamon bagels

Posted by: San Franpsycho at October 16, 2022 04:39 PM (EZebt)

69 65 Tomorrow I am doing my first cast iron dutch oven whole chicken. Am supposed to brine the little clucker overnight. I have some white sugar for the brine (recipe calls for 1/2 cup each salt and sugar brine mix)

Would substituting brown sugar for the white work? I have tons of brown sugar packets saved up from all the holiday hams eaten over the years.
Posted by: Count de Monet at October 16, 2022 04:38 PM (4I/2K)

Yes - 1 to 1...

Posted by: Nova local at October 16, 2022 04:39 PM (exHjb)

70 Does whale blubber taste as good as porkchop fat? Because if it does I'm getting a bigger boat.

Posted by: Eromero at October 16, 2022 04:39 PM (/RDPd)

71
Canned seal > cinnamon bagels beagles

Posted by: San Franpsycho at October 16, 2022 04:39 PM (EZebt)

FIFY

Posted by: naturalfake at October 16, 2022 04:40 PM (KLPy8)

72 But, one of the guests brought cocktails, so I enjoyed that instead.
Posted by: Stephen Price Blair at October 16, 2022 04:33 PM (EXyHK)


Glad you liked it.
It is simple to make and fun to fiddle on the ingredients ratios.
And I really did learn of it in the bar in Korea. The bartender was playing around with it and the result was amazing.

Posted by: Diogenes at October 16, 2022 04:40 PM (anj39)

73 I'm partial to unsealed cans

(@) (@)

Posted by: REDACTED at October 16, 2022 04:40 PM (us2H3)

74 Would substituting brown sugar for the white work?

Yes. Chances are, the brown sugar packets are white sugar with molasses added. So it will also add a molasses flavor, which should be great.

Even if they’re real brown sugar, it should work just as well as white sugar and add a touch extra flavor.

Posted by: Stephen Price Blair at October 16, 2022 04:41 PM (EXyHK)

75 Thank you, thank you, thank you for the Deplorable Gourmet Index, SPB. Much appreciated. Especially enjoyed reading the first 6 pages.

Posted by: olddog in mo at October 16, 2022 04:41 PM (ju2Fy)

76 Halfhand, if you try squirrel again, pan fry it and make a gravy.

Posted by: Ben Had at October 16, 2022 04:41 PM (80tLC)

77 67 Has anyone but me noticed a drop in the quality of meat we are getting lately?

Neigh

Posted by: REDACTED at October 16, 2022 04:42 PM (us2H3)

78 It's just ice cream.

Posted by: dartist at October 16, 2022 04:42 PM (9X/y4)

79 "OMG!!!
I remember those!
With the crust that tasted like cardboard.
Vile!!! "

Yes...that's the ones!

Military base pizza at it's finest.

But there's only so much hand made wood fired oven pizza that one can eat.
A real first world problem.

Posted by: Village Idiot's Apprentice at October 16, 2022 04:42 PM (uLr+K)

80 My brother makes pizza quite often and I am lucky enough to be invited over to partake. His kids gifted him with a lot of frozen pesto, so he's been making them with chicken, sauteed bell peppers, onions and mushrooms. I never complain, even though I'd rather have sausage and pepperoni. Good pizza is impossible to find in my little hometown unless you or your brother make it yourself.

Posted by: huerfano, stochastic commenter at October 16, 2022 04:43 PM (dTFZY)

81 67 Has anyone but me noticed a drop in the quality of meat we are getting lately?


Stamps hoof twice.

Posted by: Diogenes at October 16, 2022 04:43 PM (anj39)

82 Halfhand, if you try squirrel again, pan fry it and make a gravy.

I'll try that!

Posted by: Halfhand at October 16, 2022 04:43 PM (0Ycwe)

83 That canned seal looks like an abortion in more ways than one.

Posted by: SMH at October 16, 2022 04:44 PM (Xz1+J)

84 And, of course, at the end, you have to sprinkle something "green" on it...since parsley is expensive and cilantro and watercress are not (yet), you can decide if you want to go British or Mexican on your "green" sprinkling...
Posted by: Nova local at October 16, 2022 04:36 PM

Fortunately the parsley was still growing well., so no resort to cilantro or cress.

Posted by: RedMindBlueState at October 16, 2022 04:44 PM (LOedV)

85 Posted by: Stephen Price Blair at October 16, 2022 04:33 PM (EXyHK)

The Playboy drink book is a good one!

Posted by: CharlieBrown'sDildo at October 16, 2022 04:44 PM (XIJ/X)

86 68 Canned seal > cinnamon bagels
Posted by: San Franpsycho at October 16, 2022 04:39 PM (EZebt)

My spouse agrees with you - at Aldi's yesterday, they had no plain bagels for him. He refused to look at the blueberry or cinnamon sugar and the faces he made...

Like the KFC/Taco Bell for my kids yesterday (a treat b/c they were good), I didn't care b/c I wasn't eating it...normally the sweetened bagels add butter, so they are no goes anyway...and if I'm gonna have that much sugar and carbs, I might as well have dessert vs something breakfasty...

Technically, there are items I could eat on both the KFC/Taco Bell menu, but I only had to try them once a few years ago to know they can't avoid cross contamination of all the breading and products at both...one allergic reaction takes a crappy place off my list b/c I don't like the food much anyway!

Posted by: Nova local at October 16, 2022 04:44 PM (exHjb)

87 Does whale blubber taste as good as porkchop fat? Because if it does I'm getting a bigger boat.
Posted by: Eromero at October 16, 2022 04:39 PM (/RDPd)

Whale and pig really don't taste like one another at all.

As a general rule, whale tastes of the sea and it's sorta beefy with a liverish aspect cuz of all the myoglobin. Probably similar to the seal above.

Blubber was good. Also tasted of the sea, but kinda sweet and almost flowery, fatty but also waxy. Weird stuff.

Posted by: naturalfake at October 16, 2022 04:44 PM (KLPy8)

88 That canned seal looks like an abortion in more ways than one.
Posted by: SMH at October 16, 2022 04:44 PM

It didn't look good until I got the chunks separated. It really was tasty, but probably too gamey for some. I'd make it again, but I'd prefer it fresh and in steaks.

Posted by: RedMindBlueState at October 16, 2022 04:46 PM (LOedV)

89 The Deplorable Index??? Yaaay.

Fixing, as MiladyJo just said, the only thing wrong with the cookbook.

Posted by: mindful webworker - YouTube cancelled my YT channel at October 16, 2022 04:47 PM (vYVbx)

90 My Quebec farm girl grandmother never made a pizza. But she made the best fruit pies that ever existed. I wonder what she could have done with pizza.

Posted by: JTB at October 16, 2022 04:47 PM (7EjX1)

91
Whale and pig really don't taste like one another at all.

As a general rule, whale tastes of the sea and it's sorta beefy with a liverish aspect cuz of all the myoglobin. Probably similar to the seal above.

Blubber was good. Also tasted of the sea, but kinda sweet and almost flowery, fatty but also waxy. Weird stuff.
Posted by: naturalfake at October 16, 2022 04:44 PM (KLPy

So, you're saying blubber is for baking, and it's gonna replace the olive oil in a citrus olive oil cake?

Posted by: Nova local at October 16, 2022 04:47 PM (exHjb)

92 Canned seal would be a distance away & still in the can while I had Nova's gravy over mashed potatoes.

Would then mix the canned seal with kibble & offer to the dog.

Posted by: Lola at October 16, 2022 04:47 PM (NIYa7)

93 Blueberry bagels this week

Posted by: Skip at October 16, 2022 04:47 PM (xhxe8)

94 I has something once that look just like tromp poi

Posted by: REDACTED at October 16, 2022 04:48 PM (us2H3)

95 Naturalflake, waxy like beef tallow waxy?

Posted by: Eromero at October 16, 2022 04:48 PM (/RDPd)

96 You've got to try my recipe for maple syrup pizza sauce. It's amazing.

Posted by: Sam Adams at October 16, 2022 04:48 PM (VDbGO)

97 Yes - 1 to 1...
Posted by: Nova local at October 16, 2022 04:39 PM (exHjb)

Yes. Chances are, the brown sugar packets are white sugar with molasses added. So it will also add a molasses flavor, which should be great.

Even if they’re real brown sugar, it should work just as well as white sugar and add a touch extra flavor.
Posted by: Stephen Price Blair at October 16, 2022 04:41 PM (EXyHK)

Okay, will give it a try and plan to report back on Monday's ONT.

Posted by: Count de Monet at October 16, 2022 04:48 PM (4I/2K)

98 Blueberry bagels this week
Posted by: Skip at October 16, 2022 04:47 PM (xhxe


Mmmmmmm!!!!!

Posted by: Diogenes at October 16, 2022 04:49 PM (anj39)

99 Question for the group. Has anyone tried dehydrating carrots or celery? If so, was it worth it? With food prices going the way they are, we are thinking about ways to keep flavor and nutrition in our meals when fresh isn't an option.

Posted by: JTB at October 16, 2022 04:50 PM (7EjX1)

100 95 Naturalflake, waxy like beef tallow waxy?
Posted by: Eromero at October 16, 2022 04:48 PM (/RDPd)

did you say 'Tallow" ?

Posted by: Vinny at October 16, 2022 04:50 PM (us2H3)

101
So, you're saying blubber is for baking, and it's gonna replace the olive oil in a citrus olive oil cake?
Posted by: Nova local at October 16, 2022 04:47 PM (exHjb)

Ummmm....Yes!*


*makes note not to eat Nova local's next citrus olive oil whale blubber cake

Posted by: naturalfake at October 16, 2022 04:51 PM (KLPy8)

102 My paternal grandparents were a young couple when pizza pies got added to their favorite Italian restaurant's menu. So without inquiry or discussion, they ordered a pizza pie. For their dessert.

Posted by: Count de Monet at October 16, 2022 04:51 PM (4I/2K)

103 Like the KFC/Taco Bell for my kids yesterday...

Interesting. Out here it's KFC/A&W.
I only go there for the rootbeer floats.

Posted by: Diogenes at October 16, 2022 04:52 PM (anj39)

104 Naturalflake, waxy like beef tallow waxy?
Posted by: Eromero at October 16, 2022 04:48 PM (/RDPd)

No, waxy as in it tastes like wax and has a consistency a bit like wax.

Posted by: naturalfake at October 16, 2022 04:52 PM (KLPy8)

105 Back in the 1970s money was tight. Mom and dad were feeding three kids on a very tight budget. Dad didn't enjoy hunting (Vietnam vet) but his younger brother loved it. Brother and his wife both worked at local military base and made lots a money. She wouldn't cook anything he hunted. Hated game meat. So he would go hunting, clean whatever he killed, wrap it in butcher paper and give it to Dad and Mom. Mom made every bit of it count. Made every meal tasty and nutritious, always included fresh from the garden veggies (or stuff she canned for the winter.) We never went hungry. But I absolutely detest the taste of game meat now. Can not be in the room where someone is cooking venison or rabbit or squirrel. Just the smell of it turns my stomach.

I'm probably doomed for the burning times.

Posted by: Madamemayhem (uppity wench) at October 16, 2022 04:52 PM (Wy1BU)

106 most of the blubber Ive eaten tastes like flour

Posted by: REDACTED at October 16, 2022 04:52 PM (us2H3)

107 Canned Seal would be a good name for a band.

Or maybe a water leak solution.... in a can.

Posted by: Martini Farmer at October 16, 2022 04:53 PM (BFigT)

108 101
So, you're saying blubber is for baking, and it's gonna replace the olive oil in a citrus olive oil cake?
Posted by: Nova local at October 16, 2022 04:47 PM (exHjb)

Ummmm....Yes!*


*makes note not to eat Nova local's next citrus olive oil whale blubber cake
Posted by: naturalfake at October 16, 2022 04:51 PM (KLPy

Hey, don't knock it - flowery, salty (aka of the sea), and sweet meets citrus could be a light delicious cake...although I might glaze it with honey and more citrus, and not more whale blubber...

My kids always said I'm ready for Chopped...

Posted by: Nova local at October 16, 2022 04:53 PM (exHjb)

109 Posted by: Lola at October 16, 2022 04:47 PM

Not a lot of love for the marine mammals out there.

Posted by: RedMindBlueState at October 16, 2022 04:53 PM (LOedV)

110 Canned Seal would be a good name for a band.

Or maybe a water leak solution.... in a can.
Posted by: Martini Farmer at October 16, 2022 04:53 PM

Could have been worse...might have been otter.

Posted by: RedMindBlueState at October 16, 2022 04:54 PM (LOedV)

111 Has anyone tried dehydrating carrots or celery?

Not those, but I freeze dry vegetables and fruits - like tomato slices, for example. The machine is quite expensive though. ~$3k

Posted by: Halfhand at October 16, 2022 04:55 PM (0Ycwe)

112 Waxy like wax? Oh yeah, crayons!

Posted by: Eromero at October 16, 2022 04:55 PM (/RDPd)

113 I tried adding a few drops of Cointreau to my thimbleful of whisky. Wasn't sure what to expect. Turns out the orange flavor is hardly present, at least with these small amounts, but it brings out a bit more of the natural sweetness of the bourbon.

This is as close as I come to making a cocktail. Unless I learn to make a good Sazerac.

Posted by: JTB at October 16, 2022 04:56 PM (7EjX1)

114 Blueberry bagels this week
Posted by: Skip

All WEEK ?

Didja buy the hundred pack ?

Posted by: JT at October 16, 2022 04:56 PM (T4tVD)

115 I would think otter tastes like butt, however that tastes.

Posted by: Eromero at October 16, 2022 04:58 PM (/RDPd)

116 She wouldn't cook anything he hunted.

Proving yet again the Barefoot Gourmet’s advice to acquire “good friends who are non-venison-eating deerslayers or non-fish-eating fishermen”.

Posted by: Stephen Price Blair at October 16, 2022 04:58 PM (EXyHK)

117 I would think otter tastes like butt, however that tastes.
Posted by: Eromero at October 16, 2022 04:58 PM

Well, river otters, certainly.

Posted by: RedMindBlueState at October 16, 2022 04:58 PM (LOedV)

118 111 ... Thanks for the response. It's a great idea. But 3 grand is out of our comfort zone.

Posted by: JTB at October 16, 2022 04:58 PM (7EjX1)

119 Speaking of Chopped, I made another pasta salad this week - it's quickly becoming my "dump lunch" where things I want to use up go. This time, it was 2 TB from a jar of onion chutney and the last dregs (about 1 1/2Tb of my spicy zucchini bruschetta jar. With some cilantro, tons of watercress (1/2 of the normal "head" - I wanted to get rid of this, too before it went bad), green onions, garlic, salt, 1/4cup-ish of nutritional yeast (helped to tone down sweet and it adds health), and siracha (b/c I had more sweet that the spicy) and a TBish of olive oil, and a whole pound of pasta was healthily coated for a nice, cheap lunch...

Spouse had 2 helpings...and I had nothing left for a lunch for 6...

Posted by: Nova local at October 16, 2022 04:59 PM (exHjb)

120 5 years later, and I had no idea my recipe was ever included (yeah, yeah, I didn't buy the book - I was getting ready to move, and the last thing I needed was *more* stuff to pack in a box)

Guess I have to bite the bullet now, huh? Thanks Stephen!

Posted by: Stewed Hamm at October 16, 2022 05:00 PM (EqYm5)

121 in fairness, fun fact, king arthur is king harv's older mor sucessful brother, but harv is more fun.

it is sort of the same as wils and harry, wils is more honorable but harry will give you his wife as a fucktoy for the night for $500,000.

Posted by: confederatefifth at October 16, 2022 05:01 PM (hVv63)

122 Wow … seal … I’ve never seen that on a menu or even heard about anyone eating it. But I would definitely try it!

Posted by: Elric Blade at October 16, 2022 05:02 PM (V6doV)

123 most of the blubber Ive eaten tastes like flour

Posted by: REDACTED at October 16, 2022 04:52 PM


We lived for 4 years in Alaska on an island out in the middle of the Bering sea and we never once had any whale blubber. Doubt I would have tried it even if it was offered to me.

Posted by: Mister Scott (Formerly GWS) at October 16, 2022 05:03 PM (bVYXr)

124 Not those, but I freeze dry vegetables and fruits - like tomato slices, for example. The machine is quite expensive though. ~$3k
Posted by: H


in fairness. that does seem to be a fair price, however, when you think of its value relative to a stupid big screen tv and a xbox, it is not much.

Posted by: confederatefifth at October 16, 2022 05:03 PM (hVv63)

125 Wow … seal … I’ve never seen that on a menu or even heard about anyone eating it. But I would definitely try it!

why?

Posted by: confederatefifth at October 16, 2022 05:04 PM (hVv63)

126 in fairness, I would have it known and acknowledged that I am not doing any phrasing things about the first recipe out of deference to my grandmother who is among my two favorite anybodys.

Posted by: confederatefifth at October 16, 2022 05:05 PM (hVv63)

127 Finally remembered to post something I'd been meaning to post for a while. My contribution to the unending "best way to peel hard boiled eggs" debate.

I have started tapping the eggs on each end but not in the middle and then peeling them. Works great. We always buy brown eggs, which seem to have harder shells, so that may make a difference.

Posted by: Art Rondelet of Malmsey at October 16, 2022 05:05 PM (fTtFy)

128 Thanks for the response. It's a great idea. But 3 grand is out of our comfort zone.

Completely understandable. I balked at the price too, but in the end considered it a prepper essential. Plus, I can preserve anything with it. I recently did a bunch of eggs mixed with diced ham. I also tried freeze drying ice-cream sandwiches as an experiment. Came out surprisingly well.

Posted by: Halfhand at October 16, 2022 05:06 PM (0Ycwe)

129 No love for the fruited bagel

Posted by: San Franpsycho at October 16, 2022 05:06 PM (EZebt)

130 the secret of life is found in the sharpening of a back bent chisel and making a handroll with a sheet of katsuo

Posted by: REDACTED at October 16, 2022 05:07 PM (us2H3)

131 JT a half dozen for break time, can't toast them and they are fine plain. Would love plain toasted with cream cheese

Posted by: Skip at October 16, 2022 05:07 PM (xhxe8)

132 why?

He’s on a see food diet?

Some men see strange foods, and ask “why?”. Other men see foods that man was never meant to know and ask “where’s the ketchup?”

Posted by: Stephen Price Blair at October 16, 2022 05:08 PM (EXyHK)

133 I've tried to copy a Sicilian pizza I have had a few times with no luck. Dough, cheese, sauce, pepperoni and pecorino with pieces of whole tomato on top. Gave up thinking it was the pizza oven I couldn't copy.

Posted by: dartist at October 16, 2022 05:11 PM (9X/y4)

134 99 Question for the group. Has anyone tried dehydrating carrots or celery? If so, was it worth it? With food prices going the way they are, we are thinking about ways to keep flavor and nutrition in our meals when fresh isn't an option.

Posted by: JTB at October 16, 2022 04:50 PM (7EjX1)

I have not done this, but I'd encourage an indoor herb garden. Herbs don't get the nutritional respect they deserve, probably b/c people use them so sparingly. But a good herb garden and an oil and salt can make a green sauce good on anything, and one that delivers serious health benefits.

It's why you see me make so many green sauces here. Cilantro and Watercress are 50 cents/each, and deliver more nutritional "bang for my buck" (especially the cilantro) than I can get in veg price...

Posted by: Nova local at October 16, 2022 05:13 PM (exHjb)

135 Stephen Price Blair, I was probably 5 when I ate my first raw oysters right out of a creek at Pawleys Island.

Posted by: Eromero at October 16, 2022 05:15 PM (/RDPd)

136 Wow … seal … I’ve never seen that on a menu or even heard about anyone eating it. But I would definitely try it!

why?
Posted by: confederatefifth at October 16, 2022 05:04 PM

Because it really is good.

Posted by: RedMindBlueState at October 16, 2022 05:15 PM (R1Ri2)

137 Gotta sous vide that shit

Posted by: ghost of hallelujah at October 16, 2022 05:15 PM (sJHOI)

138 I was probably 5 when I ate my first raw oysters right out of a creek at Pawleys Island.

That’s awesome. I was probably in my thirties before my first raw oysters. And always in a restaurant.

Posted by: Stephen Price Blair at October 16, 2022 05:17 PM (EXyHK)

139 125 Wow … seal … I’ve never seen that on a menu or even heard about anyone eating it. But I would definitely try it!

why?
Posted by: confederatefifth at October 16, 2022 05:04 PM (hVv63)

To add to my list of exotic foods. If it’s edible, I’ll try it.

Posted by: Elric Blade at October 16, 2022 05:17 PM (V6doV)

140 I'm drinking that Revolver cocktail i spoke about earlier. Delicious.

Posted by: That NLurker guy at October 16, 2022 05:17 PM (eGTCV)

141 To add to my list of exotic foods. If it’s edible, I’ll try it.
Posted by: Elric Blade at October 16, 2022 05:17 PM (V6doV)

I will, too...variety is the spice of life...

Posted by: Nova local at October 16, 2022 05:19 PM (exHjb)

142 This is as close as I come to making a cocktail. Unless I learn to make a good Sazerac.
Posted by: JTB at October 16, 2022 04:56 PM (7EjX1)

Making a good Sazerac is stupidly easy.

But, you must have Peychaud Bitters or it will be a complete fail.

Fortunately, PB are available at almost any liquor store.

Posted by: naturalfake at October 16, 2022 05:19 PM (KLPy8)

143 Pilsbury Doughboy obit was penned by Robert Leszczak, with whom I've shared many a laugh over the years..

Posted by: Joe Kidd at October 16, 2022 05:19 PM (bUGMk)

144 To add to my list of exotic foods. If it’s edible, I’ll try it.
Posted by: Elric Blade at October 16, 2022 05:17 PM

Reminded me of braised short rib in texture. Taste, see above. I recommend it.

Posted by: RedMindBlueState at October 16, 2022 05:20 PM (R1Ri2)

145 If any you cigar smokers are interested

there's a guy near me that's having an estate auction and has a couple of humidors full of cuban cigars

I'll be around later

Posted by: REDACTED at October 16, 2022 05:20 PM (us2H3)

146 The grandma pie looks really good, but that’s an awful lot of time and effort for pizza. I almost never cook my own pizza. In nyc there’s a pizza joint on every corner. Some are garbage. But some are really good.

Posted by: Elric Blade at October 16, 2022 05:21 PM (V6doV)

147 Dehydrating cqrrots:

https://youtu.be/NrAh9F_4zk0

I've seen videos recommending you start hy dehydrating frozen veggies, since they are uniform in size (thaw first). Same channel talks about dehydrating potatoes. I like using dehydrated veggies but haven't had a chance to try my new dehydrator yet.

Posted by: Notsothoreau at October 16, 2022 05:21 PM (uz3Px)

148 Could never get the dang thing round. It was always, "Guess the state this pizza is shaped like", the ones I could keep on the stone anyway.
Posted by: Javems/i]

Yep, same here. My mistakes so far: dough not hydrated enough, using a bamboo cutting board to turn it out, not proofing long enough, proofing too long, trying that boule thing, not enough oil, not enough flour, too much oil, too much flour, not cursing in italian, too much curing in i'tlian, waving dah hans, not waving dah hans...

Posted by: weft cut-loop at October 16, 2022 05:21 PM (IyrhE)

149 Making a good Sazerac is stupidly easy.

for some odd reason, I've never been able to master it

Posted by: REDACTED at October 16, 2022 05:21 PM (us2H3)

150 Well should go see how round I can make my pizza

Posted by: Skip at October 16, 2022 05:22 PM (xhxe8)

151 in fairness,
two words
pizza quick sauce and really good french bread.

Posted by: confederatefifth at October 16, 2022 05:23 PM (TOvGn)

152 122 Wow … seal … I’ve never seen that on a menu or even heard about anyone eating it. But I would definitely try it!

Posted by: Elric Blade at October 16, 2022 05:02 PM (V6doV)

Don't ask the Eskimos (or Inuit if you will) how to cook it cause they generally don't.

Posted by: Javems at October 16, 2022 05:24 PM (AmoqO)

153 Making a good Sazerac is stupidly easy.

for some odd reason, I've never been able to master it
Posted by: REDACTED at October 16, 2022 05:21 PM (us2H3)

Do you use Peychaud Bitters? That's almost always where the fail occurs.

Posted by: naturalfake at October 16, 2022 05:25 PM (KLPy8)

154 144 To add to my list of exotic foods. If it’s edible, I’ll try it.
Posted by: Elric Blade at October 16, 2022 05:17 PM

Reminded me of braised short rib in texture. Taste, see above. I recommend it.
Posted by: RedMindBlueState at October 16, 2022 05:20 PM (R1Ri2)
——————
Yea, it sounded like something worth eating as opposed to just crossing off the list.

Posted by: Elric Blade at October 16, 2022 05:25 PM (V6doV)

155 And dehydrating (rather than freeze drying) makes sense for most fruits and vegetables.

Posted by: Notsothoreau at October 16, 2022 05:25 PM (uz3Px)

156 134 ... " I'd encourage an indoor herb garden"

Nova local,

We have an herb garden every summer. Using the grow lights we have might give the two of us handy fresh herbs all year. We use herbs in a lot of recipes. We also keep a good supply of dried herbs and spices from Spice House. Those are the best quality we've found. We're trying to do more for our health with diet.

Posted by: JTB at October 16, 2022 05:25 PM (7EjX1)

157 We've balked at the price of a freeze drier, too.
I'm into meat preservation, and my wife cans about anything (including game meats).
Just haven't justified the price ... yet.

Posted by: MkY at October 16, 2022 05:26 PM (cPGH3)

158 151 in fairness,
two words
pizza quick sauce and really good french bread.
Posted by: confederatefifth at October 16, 2022 05:23 PM (TOvGn)

This. Our favorite pizza place was closed due to the Covid, so I make baguette pizzas when we get a craving. Cheap, quick, and can support the same toppings as a pie.

If you have the time and energy to make a homemade crust, go for it! It makes the house smell amazing and is very, very tasty! But if you are running low on either of those things, this is an excellent alternative.

In fairness

Posted by: Moki at October 16, 2022 05:27 PM (JrN/x)

159
Well should go see how round I can make my pizza

Posted by: Skip at October 16, 2022 05:22 PM

Spritz it with olive oil then use a pastry brush to correct any errors in roundness. Don't try this without the olive oil, as it will stick.

Posted by: Divide by Zero at October 16, 2022 05:27 PM (y3pKJ)

160 In fairness
Posted by: M

feels good doesn't it.

Posted by: confederatefifth at October 16, 2022 05:28 PM (TOvGn)

161 Do you use Peychaud Bitters? That's almost always where the fail occurs.

Posted by: naturalfake at October 16, 2022 05:25 PM (KLPy

Use Rye instead of Bourbon. I don't have sugar cubes so that is just a guess.

Posted by: Javems at October 16, 2022 05:29 PM (AmoqO)

162 We're trying to do more for our health with diet.
Posted by: JTB at October

Mediterranean Diet/DASH diet - my kidney doc suggested the two of them. Fish, legumes, chicken, lots of olive oil, lots of salad, and whatever vegetables you want. Not so much fruit, interestingly, except for berries. He suggested frozen, since a lot of his patients are retired and on fixed incomes, which I thought was interesting.

Posted by: Moki at October 16, 2022 05:29 PM (JrN/x)

163 Notsothoreau,

Thanks for the link. Investigation to follow.

Posted by: JTB at October 16, 2022 05:30 PM (7EjX1)

164
This. Our favorite pizza place was closed due to the Covid, so I make baguette pizzas when we get a craving. Cheap, quick, and can support the same toppings as a pie.

If you have the time and energy to make a homemade crust, go for it! It makes the house smell amazing and is very, very tasty! But if you are running low on either of those things, this is an excellent alternative.

In fairness
Posted by: M

in fairness, it is not that making pizza is that hard, it is just inconvenient to do it in a home kitchen and the hardest bit is the crust - both physically and timewise.

It is easier to chat with the crust and then add very good everything else. faster, better

Posted by: confederatefifth at October 16, 2022 05:30 PM (TOvGn)

165 cheat

Posted by: confederatefifth at October 16, 2022 05:30 PM (TOvGn)

166
feels good doesn't it.


Posted by: confederatefifth at October 16, 2022 05:28 PM (TOvGn)

Lol!
I don't know the origin story of this, but I'm happy to play along!

Posted by: Moki at October 16, 2022 05:31 PM (JrN/x)

167 We're trying to do more for our health with diet.
Posted by: JTB at October 16, 2022 05:25 PM (7EjX1)

That's wonderful. Keep it up!

Posted by: Nova local at October 16, 2022 05:32 PM (exHjb)

168 We're trying to do more for our health with diet.
Posted by: JTB at October



buy raw food, ccook it yoyurself, eat it.

it is hard to eat unhealthy if you are doing everything yourself because you do not have access to 90 percent of the ingredients in store bought foods.

do you even have any red dye #5?

Posted by: confederatefifth at October 16, 2022 05:32 PM (TOvGn)

169 'Crust, I just gotta tell you. You're not going to make it. I'm glad we had this chat. Into the oven with you!'

Posted by: Eromero at October 16, 2022 05:33 PM (/RDPd)

170 confederatefifth, I do not judge a person for talking to his food. I have begged many a souffle not to deflate before service, or a roast to extend for the ten extra people who showed up to my table.

Posted by: Moki at October 16, 2022 05:33 PM (JrN/x)

171 do you even have any red dye #5?
Posted by: confederatefifth

Learn all the names of corn sweeteners. Unreal. What doesn't have them in it?

Posted by: MkY at October 16, 2022 05:34 PM (cPGH3)

172 Detroit makes a pizza like dish with focaccia instead of crust. I prefer the focaccia basically plain, with oilive oil or butter.

Posted by: Javems at October 16, 2022 05:34 PM (AmoqO)

173 169



170

Posted by: confederatefifth at October 16, 2022 05:34 PM (TOvGn)

174 Three best slices ever, John and Joe's in the Bronx, Phils on Varcik and Hudson and Tony's in, inexplicably, Straudsburg Pa.

I have had some good, so-called, Deep Dish, Pie in Chicago though.

Posted by: Thomas Bender at October 16, 2022 05:34 PM (up/3i)

175 Mediterranean Diet/DASH diet - my kidney doc suggested the two of them. Fish, legumes, chicken, lots of olive oil, lots of salad, and whatever vegetables you want. Not so much fruit, interestingly, except for berries. He suggested frozen, since a lot of his patients are retired and on fixed incomes, which I thought was interesting.
Posted by: Moki at October 16, 2022 05:29 PM (JrN/x)

Funny, DASH diet loves pretty much all fruits (they encourage as many servings of fruit as veg) - they want you to have 4-5 servings/day. Doc probably is against it for his older patients b/c a lot of his patients may be diabetic or pre-diabetic, so fruit can be an issue...AND fruit almost always costs more than veg...

Posted by: Nova local at October 16, 2022 05:34 PM (exHjb)

176 My oldest was going on and on this afternoon on how far society has come such that we can now order groceries online and have them delivered.

Uh, hate to burst your bubble son, but Mr. D'Minno delivered groceries to your great-grandmother and then to Nonna that they ordered by phone starting about 80 years ago.

Posted by: Tonypete at October 16, 2022 05:35 PM (bJxw1)

177 Do you use Peychaud Bitters? That's almost always where the fail occurs.

Posted by: naturalfake at October 16, 2022 05:25 PM (KLPy

I love Peychauds in my Sazeracs!

Posted by: CharlieBrown'sDildo at October 16, 2022 05:35 PM (XIJ/X)

178 in fairness, they even deliver hookers to your house.

Posted by: confederatefifth at October 16, 2022 05:36 PM (TOvGn)

179 buy raw food, ccook it yoyurself, eat it.

it is hard to eat unhealthy if you are doing everything yourself because you do not have access to 90 percent of the ingredients in store bought foods.

do you even have any red dye #5?
Posted by: confederatefifth at October 16, 2022 05:32 PM (TOvGn)

Amen.

Posted by: Nova local at October 16, 2022 05:36 PM (exHjb)

180
Dough which is exactly 33 degrees Fahrenheit is the key to working with dough for pizza. Yeah, maybe a few degrees warmer will still work, but why make it tougher than it has to be?

Posted by: Divide by Zero at October 16, 2022 05:36 PM (y3pKJ)

181 I talk to food, especially double yolk eggs sizzlin' in bacon grease.

Posted by: Eromero at October 16, 2022 05:37 PM (/RDPd)

182 162 ... "Mediterranean Diet/DASH diet - my kidney doc suggested the two of them. Fish, legumes, chicken, lots of olive oil, lots of salad, and whatever vegetables you want."

Hi Moki,
That is a large part of what we do. (Unfortunately, Mrs. JTB is allergic to any seafood. Bummer for her.) And our experience with frozen veggies has been good.

Posted by: JTB at October 16, 2022 05:38 PM (7EjX1)

183 'Dave ain't here, man.'

Posted by: Eromero at October 16, 2022 05:39 PM (/RDPd)

184 Redneck Gyros

1 lb. quality ground beef, browned. Season well with Cavender's Greek seasoning before cooking.
1 block of cream cheese. Allow to soften at room temperature or put in the microwave for a few seconds (keep an eye on it if you do that... you want soft, not liquid).
Add more Cavender's and lots of dill (fresh if you can get it) to the cream cheese. Chopped cucumbers optional.
Mix the drained beef and cheese, serve on flour tortillas (easier to find fresh than pita bread in this area... but sure, use pitas if you have them). Add tomatoes, lettuce, or whatever else you want/have. If you can imagine it being tasty on a taco OR a gyro, it's all good.

Fast, cheap, tasty, and filling. What more do you want?

Posted by: Rodrigo Borgia at October 16, 2022 05:40 PM (bW8dp)

185 181 I talk to food, especially double yolk eggs sizzlin' in bacon grease.

Posted by: Eromero at October 16, 2022 05:37 PM (/RDPd)

I cracked two double yoke eggs in a row one day. Ate them.

Posted by: Javems at October 16, 2022 05:40 PM (AmoqO)

186 Funny, DASH diet loves pretty much all fruits (they encourage as many servings of fruit as veg) - they want you to have 4-5 servings/day. Doc probably is against it for his older patients b/c a lot of his patients may be diabetic or pre-diabetic, so fruit can be an issue...AND fruit almost always costs more than veg...
Posted by: Nova local at October 16, 2022 05:34 PM (exHjb)

Being diabetic/pre-diabetic makes sense for fruit. I was taken slightly aback that he mentioned the cost of food. I wouldn't think it would be a concern for doctors, but with the new financial situations, perhaps it is.

Posted by: Moki at October 16, 2022 05:40 PM (JrN/x)

187 When I'm on the farm, I talk to my food all the time.

"Porky, come fall, it ain't gonna end up good for you. Same for you Bossie."

Posted by: Tonypete at October 16, 2022 05:41 PM (bJxw1)

188 Redneck Gyros

1 lb. quality ground beef, browned. Season well with Cavender's Greek seasoning before cooking.
1 block of cream cheese. Allow to soften at room temperature or put in the microwave for a few seconds (keep an eye on it if you do that... you want soft, not liquid).
Add more Cavender's and lots of dill (fresh if you can get it) to the cream cheese. Chopped cucumbers optional.
Mix the drained beef and cheese, serve on flour tortillas (easier to find fresh than pita bread in this area... but sure, use pitas if you have them). Add tomatoes, lettuce, or whatever else you want/have. If you can imagine it being tasty on a taco OR a gyro, it's all good.

Fast, cheap, tasty, and filling. What more do you want?
Posted by: R

in fairness, that sounds delicious, however, if you threw a block of cream cheese at sandra bernhard she would be delicous too.

Posted by: confederatefifth at October 16, 2022 05:41 PM (TOvGn)

189 To what percentage # would you attribute, on the importance of the crust? (Pizza)

I think 50% is reasonable. The main reason most delivery pies are usually rancid is because the crust has no flavor, and is dense and bready.

And I recall (I'm only 29) when there weren't 59 different options on toppings, styles, crusts, extras. Ya just ordered a Pizza, with your toppings.

The crust should be aged dough. Crispy crackly yet soft inside. The whole pie should be strongly redolent of Parmesan and Garlic. This isn't rocket science.

Posted by: Common Tater at October 16, 2022 05:42 PM (3WVSq)

190 I am going to try it though. the sandwich, not cream cheese and sandra berhnard

Posted by: confederatefifth at October 16, 2022 05:42 PM (TOvGn)

191 186 Funny, DASH diet loves pretty much all fruits (they encourage as many servings of fruit as veg) - they want you to have 4-5 servings/day. Doc probably is against it for his older patients b/c a lot of his patients may be diabetic or pre-diabetic, so fruit can be an issue...AND fruit almost always costs more than veg...
Posted by: Nova local at October 16, 2022 05:34 PM (exHjb)

Being diabetic/pre-diabetic makes sense for fruit. I was taken slightly aback that he mentioned the cost of food. I wouldn't think it would be a concern for doctors, but with the new financial situations, perhaps it is.
Posted by: Moki at October 16, 2022 05:40 PM (JrN/x)

Fixed income patients with the grocery price trajectory - I can't imagine it not being an issue.

In a rapidly rising cost paradigm, most people will give up their healthy buys 1st to keep their junk buys, b/c they make them happier - so, it's probably starting to be a big issue when he's seeing patients...

Posted by: Nova local at October 16, 2022 05:44 PM (exHjb)

192
Hi Moki,
That is a large part of what we do. (Unfortunately, Mrs. JTB is allergic to any seafood. Bummer for her.) And our experience with frozen veggies has been good.
Posted by: JTB at October 16, 2022 05:38 PM (7EjX1)

Hey JTB!! Please give my regards to your lovely wife! I'm allergic to seafood as well, so we eat a LOT of chicken. It can be boring, but since chicken takes to so many different spices, my family doesn't complain too much!

Posted by: Moki at October 16, 2022 05:44 PM (JrN/x)

193 Just bought a whole tenderloin at Sam's for $101.
($14.98/lb)

Was able to get 6 two steak meals with about a lb left over for stew meat. Vac packed & froze.

Took a 10 lb chub of 90/10 ground beef and got 8 packages vacc'ed & froze. Meat is ready thru Christmas.

Posted by: rickb223 at October 16, 2022 05:45 PM (NlFlr)

194 Was able to get 6 two steak meals with about a lb left over for stew meat. Vac packed & froze.

Took a 10 lb chub of 90/10 ground beef and got 8 packages vacc'ed & froze. Meat is ready thru Christmas.
Posted by: r


nice

Posted by: confederatefifth at October 16, 2022 05:46 PM (TOvGn)

195 > in fairness, that sounds delicious

I've had no complaints... the times I've made it, I've been lucky to have enough left over for a sammich the next day.

Posted by: Rodrigo Borgia at October 16, 2022 05:47 PM (bW8dp)

196 Question for the group. Has anyone tried dehydrating carrots or celery? If so, was it worth it? With food prices going the way they are, we are thinking about ways to keep flavor and nutrition in our meals when fresh isn't an option.
----
I have an Excalibur that I'm really happy with. Never did celery or carrots but have done zucchini and mushrooms that I just throw into soups to reconstitute and make a lot of jerky that freezes well. Pull out a piece or 2 and you have protein with no carbs.

Posted by: dartist at October 16, 2022 05:47 PM (9X/y4)

197 Javems, Mrs. E and I have had as many as 4 double yolkers in the pan at once. I believe that makes eight (. Get the Brookshires stoe brand jumbos in the blue carton. I think they come from a secret chicken lab under a volcano.

Posted by: Eromero at October 16, 2022 05:48 PM (/RDPd)

198 I prefer room temperature dough , to me cold anything you do to it its reverts right back to its original form

Posted by: Skip at October 16, 2022 05:49 PM (xhxe8)

199 I prefer room temperature dough , to me cold anything you do to it its reverts right back to its original form
Posted by: Skip

That's my experience too. For me at least, when it's cooler, it pulls back from the sheet pan I am trying to cover.

Posted by: Tonypete at October 16, 2022 05:52 PM (bJxw1)

200 THE LEFT LANE IS FOR PASSING YOU DOLTS!!!!!

Posted by: Weasel at October 16, 2022 05:53 PM (637up)

201 Howdy, Horde...How goes it?

I took a little road trip yesterday to one of MO's finest emporiums of sausages and meats to collect a few comestibles for TXMOME...Including several pounds of bacon!

And a lovely gift box for one lucky Moron...

Posted by: "Perfessor" Squirrel at October 16, 2022 05:53 PM (K5n5d)

202 THE LEFT LANE IS FOR PASSING YOU DOLTS!!!!!
Posted by: W


In fairness, somebody is in tennessee

Posted by: confederatefifth at October 16, 2022 05:53 PM (TOvGn)

203 > Don't ask the Eskimos (or Inuit if you will) how to cook it cause they generally don't.

Eskimos is still fine in Alaska, for the most part, mainly because there are lots of Eskimos here who aren't Inuit, or even all that closely related. Historically the groups did not get along.

It's like calling a Spanish dude "French" just because they both speak a Romance language (i.e., possibly it will result in getting your ass kicked).

Keep in mind that the Woko Haram who insist on "Inuit" are the same stupid white people who came up with "Latinx".

Posted by: Rodrigo Borgia at October 16, 2022 05:54 PM (bW8dp)

204 I think the "in fairness" bullshit has run it's course.

Posted by: Martini Farmer at October 16, 2022 05:55 PM (BFigT)

205 THE LEFT LANE IS FOR PASSING YOU DOLTS!!!!!
Posted by: W


In fairness, somebody is in tennessee
Posted by: confederatefifth

I would have offered I40 in Arkansas but that's not on Weasel's route.

Posted by: Tonypete at October 16, 2022 05:55 PM (bJxw1)

206 I think the "in fairness" bullshit has run it's course.
Posted by: M


in fairness, nice to know

Posted by: confederatefifth at October 16, 2022 05:56 PM (TOvGn)

207 I think the "in fairness" bullshit has run it's course.

Honestly, you may be right.

Posted by: Stephen Price Blair at October 16, 2022 05:56 PM (EXyHK)

208 Howdy, Horde...How goes it?

I took a little road trip yesterday to one of MO's finest emporiums of sausages and meats to collect a few comestibles for TXMOME...Including several pounds of bacon!

And a lovely gift box for one lucky Moron...
Posted by: "Perfessor" Squirrel


And you didn't stop at the Fudge Factory in Uranus?

Posted by: rickb223 at October 16, 2022 05:56 PM (NlFlr)

209
I would have offered I40 in Arkansas but that's not on Weasel's route.
Posted by: Tonypete at October 16, 2022 05:55 PM (bJxw1)
----
Arkansas is tomorrow. Stopped tonite in Nashville.

Posted by: Weasel at October 16, 2022 05:57 PM (637up)

210 When I was driving through tennesse you would have thought there was some sort of statewide auto square dance and everybody was doseydoing the entire way. it was as if husbands and wives decided to go for a drive, each had a separate car and they were side by side for hours.

Posted by: confederatefifth at October 16, 2022 05:58 PM (TOvGn)

211
I treat my pizza dough as if I'm trying to create life... which in a way I am. The 'perfect' conditions for the yeast are in a 100 degree water bath - a temperature that the 'Bake' feature on my microwave has. A teaspoon of sugar along with the yeast to give them abundant energy. My personal best is about a 3" high foaming pile of CO2 release from the abundant yeast orgy after being in a 100 degree water bath for half an hour. Horny little replicating bastids taste best.

I then, after stirring the flour in, give them at least 24 hours to devour some flour and develop some more flavor before even considering chowing down. You know how most people pick up a slice and bite from the middle? Not my wife, who starts with the crust. It's just that good.

Posted by: Divide by Zero at October 16, 2022 05:58 PM (y3pKJ)

212 Arkansas is tomorrow. Stopped tonite in Nashville.
Posted by: W

it is tennessee then

Posted by: confederatefifth at October 16, 2022 05:58 PM (TOvGn)

213 Never had seal. Don't want seal either. Don't even want to hear one of his songs...

Oh look, martini time! One olive only please.

Posted by: Hairyback Guy at October 16, 2022 05:59 PM (R/m4+)

214 When I was driving through tennesse you would have thought there was some sort of statewide auto square dance and everybody was doseydoing the entire way. it was as if husbands and wives decided to go for a drive, each had a separate car and they were side by side for hours.
Posted by: confederatefifth

You were right behind me and the Mrs., amirite?

Posted by: Tonypete at October 16, 2022 05:59 PM (bJxw1)

215 When I was driving through tennesse you would have thought there was some sort of statewide auto square dance and everybody was doseydoing the entire way. it was as if husbands and wives decided to go for a drive, each had a separate car and they were side by side for hours.
Posted by: confederatefifth

You were right behind me and the Mrs., amirite?
Posted by: Tonypete




Posted by: confederatefifth at October 16, 2022 06:00 PM (TOvGn)

216 And you didn't stop at the Fudge Factory in Uranus?
Posted by: rickb223 at October 16, 2022 05:56 PM (NlFlr)
---
Heh...That is on the way down there, but it won't be open by the time I pass by...(I leave early)

Posted by: "Perfessor" Squirrel at October 16, 2022 06:00 PM (K5n5d)

217 Arkansas is tomorrow. Stopped tonite in Nashville.

Posted by: Weasel at October 16, 2022 05:57 PM (637up)

That's a fun town to get through. Even confuses my Garmin and Waze.

Posted by: Javems at October 16, 2022 06:00 PM (AmoqO)

218 Posted by: confederatefifth at October 16, 2022 05:58 PM (TOvGn)
----
Hasn't changed if you're curious, only now with the added bonus of all the slow people like to cruise slowly on the left.

Posted by: Weasel at October 16, 2022 06:00 PM (637up)

219 Hasn't changed if you're curious, only now with the added bonus of all the slow people like to cruise slowly on the left.
Posted by: W




I think it is co where they give tickts to passing lane hogs.

Posted by: confederatefifth at October 16, 2022 06:01 PM (TOvGn)

220 Weasel, I apologize but I just couldn't fit a chicken or tuna bowl in the menu while you are here. Please accept a filet as my apology.

Posted by: Ben Had at October 16, 2022 06:01 PM (80tLC)

221

The Alaska snow crab harvest has been canceled for the first time ever after billions of the crustaceans have disappeared from the cold, treacherous waters of the Bering Sea in recent years.

The Alaska Board of Fisheries and North Pacific Fishery Management Council announced last week that the population of snow crab in the Bering Sea fell below the regulatory threshold to open up the fishery.

But the actual numbers behind that decision are shocking: The snow crab population shrank from around 8 billion in 2018 to 1 billion in 2021, according to Benjamin Daly, a researcher with the Alaska Department of Fish and Game.

Posted by: Bertram Cabot, Jr. at October 16, 2022 06:02 PM (63Dwl)

222 Posted by: Ben Had at October 16, 2022 06:01 PM (80tLC)
----
Well that certainly is a disappointment, but I'll manage!

Posted by: Weasel at October 16, 2022 06:02 PM (637up)

223 Now fo the bacon dance!

Posted by: Eromero at October 16, 2022 06:02 PM (/RDPd)

224
The Alaska snow crab harvest has been canceled for the first time ever after billions of the crustaceans have disappeared from the cold, treacherous waters of the Bering Sea in recent years.

The Alaska Board of Fisheries and North Pacific Fishery Management Council announced last week that the population of snow crab in the Bering Sea fell below the regulatory threshold to open up the fishery.

But the actual numbers behind that decision are shocking: The snow crab population shrank from around 8 billion in 2018 to 1 billion in 2021, according to Benjamin Daly, a researcher with the Alaska Department of Fish and Game.
Posted by: B

in fairness, shit happens, see pheasants in sd.

Posted by: confederatefifth at October 16, 2022 06:03 PM (TOvGn)

225 That's a fun town to get through. Even confuses my Garmin and Waze.
Posted by: Javems at October 16, 2022 06:00 PM (AmoqO)
-----
Think I was on two wheels at some point.

Posted by: Weasel at October 16, 2022 06:04 PM (637up)

226 But the actual numbers behind that decision are shocking: The snow crab population shrank from around 8 billion in 2018 to 1 billion in 2021, according to Benjamin Daly, a researcher with the Alaska Department of Fish and Game.
Posted by: Bertram Cabot, Jr

How did they stay still long enough for a count? Amazing!

Posted by: Tonypete at October 16, 2022 06:04 PM (bJxw1)

227 in fairness, if you need somewhere to eat in tennessee, try the crackr barrel, there are a few and everybody goes there.

Posted by: confederatefifth at October 16, 2022 06:05 PM (TOvGn)

228 Damn, I guess I'm going to order one of the square pies from around the corner for dinner.

Posted by: Berserker-Dragonheads Division at October 16, 2022 06:05 PM (FPfW8)

229 King Arthur's easy pizza dough is good, and actually easy to make. Substitute the pizza dough flavoring for 1 tsp garlic powder, (the real powdery stuff...or 2tsp of the granulated stuff), and a tsp of Italian seasoning.

Posted by: Sticky Wicket at October 16, 2022 06:05 PM (CCf67)

230 That's a bummer. One of my old shooting buddies owned several Bering Sea boats.

Posted by: Weasel at October 16, 2022 06:06 PM (637up)

231 The deep fried bacon is going to go to even greater heights this year. Helena Handbasket and Perfessor Squirrel will be hailed by all.

Posted by: Ben Had at October 16, 2022 06:07 PM (80tLC)

232 One of my old shooting buddies owned several Bering Sea boats.
Posted by: Weasel

And the thing about capital equipment, it still costs you even if it sits idle.

Posted by: Tonypete at October 16, 2022 06:07 PM (bJxw1)

233 in fairness, how funny would it be if somebody had a vid of a billion crabs in a herd migrating

* crabs that you eat

Posted by: confederatefifth at October 16, 2022 06:07 PM (TOvGn)

234 And the thing about capital equipment, it still costs you even if it sits idle.
Posted by: Tonypete at October 16, 2022 06:07 PM (bJxw1)
----
Sure do.

Posted by: Weasel at October 16, 2022 06:08 PM (637up)

235 The Alaska snow crab harvest has been canceled for the first time ever after billions of the crustaceans have disappeared from the cold, treacherous waters of the Bering Sea in recent years.
----
Seems like a good time to jack up the price!

Posted by: dartist at October 16, 2022 06:08 PM (9X/y4)

236 in fairness, were the crabs vaxxd or un vaxxd?

Posted by: confederatefifth at October 16, 2022 06:08 PM (TOvGn)

237 "...especially if you use olive oil in the ban"

This is clearly a CBD thread.

Posted by: Methos at October 16, 2022 06:08 PM (kOpft)

238 169 ... "but have done zucchini and mushrooms that I just throw into soups to reconstitute and make a lot of jerky that freezes well. Pull out a piece or 2 and you have protein with no carbs."

Dartist,
Good thought. I'm the soup maker in the family and like to include summer squash and mushrooms. And our home made jerky has been a treat. We have a good dehydrator and should do more with it.

Posted by: JTB at October 16, 2022 06:08 PM (7EjX1)

239 Crab population collapses have happened before, many times.

Kings went way down in the '80s, to the extent that the season was essentially closed in many areas for years, but kings are large and slow growing.

Snow crabs, on the other hand, are fully mature after only 5 years, and each female can release up to 150,000 eggs every year.

They'll be back.

Posted by: Rodrigo Borgia at October 16, 2022 06:09 PM (bW8dp)

240 The Alaska snow crab harvest has been canceled for the first time ever after billions of the crustaceans have disappeared from the cold, treacherous waters of the Bering Sea in recent years.
----
Seems like a good time to jack up freeze the price!
Posted by: dartist

-- fify - Our learned betters

Posted by: Tonypete at October 16, 2022 06:09 PM (bJxw1)

241 "...especially if you use olive oil in the ban"

This is clearly a CBD thread.


Posted by: Methos at October 16, 2022 06:08 PM (kOpft)
---
Makes the banhammer go down smooth!

Posted by: "Perfessor" Squirrel at October 16, 2022 06:09 PM (K5n5d)

242 Posted by: Bertram Cabot, Jr. at October 16, 2022 06:02 PM (63Dwl)

The Earth has a fever.

Posted by: Al Gore at October 16, 2022 06:09 PM (lzd36)

243
In fairness, I use King Arthur '00' flour, which is kinda upscale, and price rising by the minute, for pizza. It's especially sorta more easily formed, but especially easy when cold. It probably costs me an additional five dollars per month. I think it still almost fits in the budget if O'Biden is one term only.

'Regular' flour anymore is like eating pebbles infused with Russian artillery shrapnel.

Posted by: Divide by Zero at October 16, 2022 06:09 PM (y3pKJ)

244 in fairness, the way hunter biden goes through whores it is amazing there are any crabs anywhere.

Posted by: confederatefifth at October 16, 2022 06:10 PM (TOvGn)

245 The Earth has a fever.

And the only cure is…

Posted by: Stephen Price Blair at October 16, 2022 06:10 PM (EXyHK)

246 Wow … seal … I’ve never seen that on a menu or even heard about anyone eating it. But I would definitely try it!
Posted by: Elric Blade at October 16, 2022 05:02 PM (V6doV)

flipper pie is a delicacy in Newfoundland.

Posted by: Alberta Oil Peon at October 16, 2022 06:10 PM (W/3O1)

247 In fairness, I use King Arthur '00


gun thread next thread

Posted by: confederatefifth at October 16, 2022 06:11 PM (TOvGn)

248 Welp...Time to go bake a second batch of cookies...

Posted by: "Perfessor" Squirrel at October 16, 2022 06:11 PM (K5n5d)

249 > And the thing about capital equipment, it still costs you even if it sits idle.

Yep. It's not just the boat and physical gear. Most Alaska fishermen are paying interest on their license, too.

A tanner crab (one type of "snow crab") license will set you back upwards of $150,000.

Posted by: Rodrigo Borgia at October 16, 2022 06:11 PM (bW8dp)

250 A tanner crab (one type of "snow crab") license will set you back upwards of $150,000.
Posted by: R


year?

Posted by: confederatefifth at October 16, 2022 06:12 PM (TOvGn)

251 > year?

No, that's the price to buy one outright. It works like taxicab medallions or liquor licenses in many areas. You typically have to buy an existing license from someone who already has one.

Otherwise the seas WOULD be vacuumed dry.

Posted by: Rodrigo Borgia at October 16, 2022 06:13 PM (bW8dp)

252 No, that's the price to buy one outright. It works like taxicab medallions or liquor licenses in many areas. You typically have to buy an existing license from someone who already has one.

Otherwise the seas WOULD be vacuumed dry.
Posted by: R




thanks

Posted by: confederatefifth at October 16, 2022 06:14 PM (TOvGn)

253 I've got lots of crabs and I'm giving them to anyone for free.

Posted by: Hillary! 2024 at October 16, 2022 06:14 PM (lzd36)

254 Okay, I love my dinner - I'm getting seconds on my fresh corn salad...

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

255

“We call it overfishing because of the size level,” Michael Litzow, the Kodiak lab director for NOAA Fisheries, told CNN. “But it wasn’t overfishing that caused the collapse, that much is clear.”

Litzow says human-caused climate change is a significant factor in the crabs’ alarming disappearance.

Posted by: Bertram Cabot, Jr. at October 16, 2022 06:17 PM (63Dwl)

256 In fairness, I use King Arthur '00' flour, which is kinda upscale, and price rising by the minute, for pizza. It's especially sorta more easily formed, but especially easy when cold. It probably costs me an additional five dollars per month. I think it still almost fits in the budget if O'Biden is one term only.

'Regular' flour anymore is like eating pebbles infused with Russian artillery shrapnel.
Posted by: Divide by Zero

I like using bread flour, but any more I can't find it. Not at the local grocery stores, not at Walmart, and not at Sam's Club. I'm forced to use AP, (which I adjust with about 1.5 tsp of wheat gluten per cup of flour). It isn't perfect, but it helps.

Posted by: Sticky Wicket at October 16, 2022 06:17 PM (CCf67)

257 I have a book called Back Country Eats by Kevin Ride. He makes his own dehydrated meals for camping. He has some videos on You Tube too. Lots of good info.

Posted by: Notsothoreau at October 16, 2022 06:18 PM (uz3Px)

258 255

“We call it overfishing because of the size level,” Michael Litzow, the Kodiak lab director for NOAA Fisheries, told CNN. “But it wasn’t overfishing that caused the collapse, that much is clear.”

Litzow says human-caused climate change is a significant factor in the crabs’ alarming disappearance.
Posted by: Bertram Cabot, Jr. at October 16, 2022 06:17 PM (63Dwl)

***gets out of chair, approaches jury***

Everything that guy just said was bullshit...thank you!

Posted by: Vincent Gambini at October 16, 2022 06:18 PM (BgMrQ)

259
Something my Dad warned me about a bunch of decades ago is "Never trust a rookie with a badge". That's what the Biden administration is when it comes to snow crab regulations.

It's probably on the 'list' that the EBT people can't purchase. So - none for you either. I put absolutely nothing below these people pricks.

Posted by: Divide by Zero at October 16, 2022 06:19 PM (y3pKJ)

260 DiGeorno is great. Just add some extra hot italian sausage (one link, broken up) and pepperoni, grilled onions and just a bit of bell pepper.

Fantastico.

Posted by: Chatterbox Mouse at October 16, 2022 06:19 PM (C1rbv)

261 > Not at the local grocery stores, not at Walmart, and not at Sam's Club.

Fred Meyer (a Kroger subsidiary) usually has it here.

Posted by: Rodrigo Borgia at October 16, 2022 06:20 PM (bW8dp)

262 Just checked.

The tanner/bairdii/"snow crab" fishery has been closed due to low numbers at least three times in the past -- 1986, 1986, and 1997.

Posted by: Rodrigo Borgia at October 16, 2022 06:21 PM (bW8dp)

263 One of my old shooting buddies owned several Bering Sea boats.
Posted by: Weasel

And the thing about capital equipment, it still costs you even if it sits idle.

Posted by: Tonypete at October 16, 2022 06:07 PM


Insurance, boat payments, slip rental fees and diesel to keep the lights and heat on while you are tied up to the pier add up big time.


Plus good luck finding a crew if you aren't out there fishing for a few months.

Posted by: Mister Scott (Formerly GWS) at October 16, 2022 06:22 PM (bVYXr)

264 Litzow says human-caused climate change is a significant factor in the crabs’ alarming disappearance.
Posted by: Bertram Cabot, Jr.


I call bullshit. The Bearing Sea is freezing. The crabs are 150 ft+ down. Climate change hasn't effected shit up there.

Posted by: rickb223 at October 16, 2022 06:22 PM (NlFlr)

265 It's probably on the 'list' that the EBT people can't purchase. So - none for you either. I put absolutely nothing below these people pricks.
Posted by: Divide by Zero

Good point.

Posted by: MkY at October 16, 2022 06:23 PM (cPGH3)

266
Litzow says human-caused climate change is a significant factor in the crabs’ alarming disappearance.
Posted by: Bertram Cabot, Jr. at October 16, 2022 06:17 PM

They looked north for the crabs, then further north, but nothing.

Apparently the 'south' on their compasses doesn't work.

Posted by: Divide by Zero at October 16, 2022 06:23 PM (y3pKJ)

267 Since it's the Food Thread, I would recommend picking up some coffee for food storage, even if you don't drink the stuff. Someone will be happy to barter if there's a bad coffee harvest.

Posted by: Notsothoreau at October 16, 2022 06:23 PM (uz3Px)

268 I call bullshit. The Bearing Sea is freezing. The crabs are 150 ft+ down. Climate change hasn't effected shit up there.
Posted by: r


what he said

Posted by: confederatefifth at October 16, 2022 06:24 PM (TOvGn)

269 But the actual numbers behind that decision are shocking: The snow crab population shrank from around 8 billion in 2018 to 1 billion in 2021, according to Benjamin Daly, a researcher with the Alaska Department of Fish and Game.
Posted by: Bertram Cabot, Jr. at October 16, 2022 06:02 PM (63Dwl)

Sounds like the crab fishermen were more efficient at catching crabs than the crabs were at breeding. The cod population off the East Coast crashed the same way.

Posted by: Alberta Oil Peon at October 16, 2022 06:24 PM (y5zLW)

270 I call bullshit. The Bearing Sea is freezing. The crabs are 150 ft+ down. Climate change hasn't effected shit up there.
---
Seconded

Posted by: dartist at October 16, 2022 06:25 PM (9X/y4)

271 in fairness, it is funny how some demographics see snow crabs

Posted by: confederatefifth at October 16, 2022 06:26 PM (TOvGn)

272 "Come to the feast of heaven and earth!
Come to the table of plenty!
God will provide for all that we need,
Here at the table of plenty."

Non è una vera torta della nonna a meno che non si metta l'impasto vicino alla caldaia a lievitare.

Posted by: Marcus T at October 16, 2022 06:26 PM (T0jQj)

273 But the actual numbers behind that decision are shocking: The snow crab population shrank from around 8 billion in 2018 to 1 billion in 2021, according to Benjamin Daly, a researcher with the Alaska Department of Fish and Game.
Posted by: Bertram Cabot, Jr. at October 16, 2022 06:02 PM (63Dwl)

Sounds like the crab fishermen were more efficient at catching crabs than the crabs were at breeding. The cod population off the East Coast crashed the same way.

Posted by: Alberta Oil Peon at October 16, 2022 06:24 PM


Sounds like to me that the people counting the crabs were not up to the task. If you count is off by more than an order of magnitude in three years, you are doing it wrong.

Posted by: Mister Scott (Formerly GWS) at October 16, 2022 06:26 PM (bVYXr)

274 when you are leaving a bar to go home, sometimes there is nothing so good as that greasy late night pizza sold by the slice.

semi funny story. i'm orginally from upstate new york and i currently live in alabama. nice people, but don't get me going about the pizza and bagels here. one of my younger brothers dies several years ago and i flew up, arriving in albany about 11pm. i got my rental car and was jonesing for a the foresaid pizza.

i'm driving (at the speed limit) down western avenue to a late night pizza by the slice place. police pull me over into a parking lot across the street from the pizza place. they asked me where i was going; i pointed at the place. they noticed the al license asked me why i was in albany. i told them for my brother's funeral. they said "oh" and sheepishly let me go.

Posted by: butch at October 16, 2022 06:27 PM (KsXyd)

275 > Plus good luck finding a crew if you aren't out there fishing for a few months.

Crab fishing is different, though. Historically the seasons were every short -- sometimes measured in hours, no shit... that's why the crab boats were out there in horrible weather, and why so many crab fishermen died. They would literally open it up for six hours or something, then close it again until they calculated how many had been caught. They'd repeat this until the quota was met. It was the Wild West out there.

In the last few years, each boat has been assigned an individual quota, and they can catch it more or less over what time frame they want. Fatalities have gone way down.

Crab seasons are still short, though.

Posted by: Rodrigo Borgia at October 16, 2022 06:30 PM (bW8dp)

276 > 1986, 1986, and 1997.

Err... make that 1986, *1987*, and 1997.

Damned fingers.

Posted by: Rodrigo Borgia at October 16, 2022 06:31 PM (bW8dp)

277 I loved the Gomer Pyle episode where he and Sgt. Carter get dropped into the wild....and they gain weight.

Pyle knew how to fish and trap game.

Posted by: Chatterbox Mouse at October 16, 2022 06:31 PM (C1rbv)

278 Fred Meyer (a Kroger subsidiary) usually has it here.
Posted by: Rodrigo Borgia at October 16, 2022 06:20 PM (bW8dp)

We don't have either of those. It's Weis, Dave's Super Duper, Walmart, and Sam's Club. Well, we have a Wegmans too, but I've never seen it there. It's redeeming quality, at least for me, is it's the one place I can find Bleu Cheese. Crumbles or wedges. My wife likes it because the sushi is good...fresh, and doesn't taste like it came out of a gas station cooler.

Posted by: Sticky Wicket at October 16, 2022 06:32 PM (CCf67)

279 Litzow says human-caused climate change is a significant factor in the crabs’ alarming disappearance.
Posted by: Bertram Cabot, Jr.

The same thing happened to the passenger pigeon too!

Posted by: Tonypete at October 16, 2022 06:33 PM (bJxw1)

280
In fairness it looks like EBT peeps can buy $12.99/pound snow crabs. Also, blue crabs that are too pricey for me.

Safety net, or hammock, you decide.

Posted by: Divide by Zero at October 16, 2022 06:33 PM (y3pKJ)

281 > Sounds like to me that the people counting the crabs were not up to the task.

They have a pretty good handle on that.

The most likely cause, IMO, is an outbreak of a crab disease.

At any rate, since each female can produce up to 150,000 eggs per year, they'll be back.

Posted by: Rodrigo Borgia at October 16, 2022 06:33 PM (bW8dp)

282 I'm watching Dracula Untold, starring Bard from Laketown, and Charles Dance as creepy cave dweller.

Posted by: BourbonChicken at October 16, 2022 06:33 PM (ybIRR)

283 when you are leaving a bar to go home, sometimes there is nothing so good as that greasy late night pizza sold by the slice.

Posted by: butch at October 16, 2022 06:27 PM (KsXyd)

And bonus points if the orange pepperoni oil drips down your shirt and onto your pants!

Posted by: CharlieBrown'sDildo at October 16, 2022 06:34 PM (XIJ/X)

284 I'm watching Dracula Untold...

Posted by: BourbonChicken at October 16, 2022 06:33 PM (ybIRR)

I like that movie. It's a bit of a twist on the typical Dracula story.

Posted by: CharlieBrown'sDildo at October 16, 2022 06:35 PM (XIJ/X)

285 Plus good luck finding a crew if you aren't out there fishing for a few months.

Crab fishing is different, though. Historically the seasons were every short -- sometimes measured in hours, no shit... that's why the crab boats were out there in horrible weather, and why so many crab fishermen died. They would literally open it up for six hours or something, then close it again until they calculated how many had been caught. They'd repeat this until the quota was met. It was the Wild West out there.

In the last few years, each boat has been assigned an individual quota, and they can catch it more or less over what time frame they want. Fatalities have gone way down.

Crab seasons are still short, though.

Posted by: Rodrigo Borgia at October 16, 2022 06:30 PM


When I was there in the early 80s you had to have your crews hired 6 months out for the brief open crab seasons. If you didn't you sailed short crewed or never left the pier. Tons of money to be made if you were Johnny on the Spot, but you could lose your boat in less than six months if things didn't work out for you and you were playing on the edge with finances.

Posted by: Mister Scott (Formerly GWS) at October 16, 2022 06:35 PM (bVYXr)

286 EBT will buy all uncooked foods. Don't ask how I know.

Tonight's rib-eye was $12.99 / lb and turned out great.

Posted by: Chatterbox Mouse at October 16, 2022 06:36 PM (C1rbv)

287 So did they harvest 7 billion crabs in a few short years? A billion is a big number. I'm skeptical.

Posted by: Pete Bog at October 16, 2022 06:36 PM (ihpbe)

288 FYI, one of those brown sugar packets that comes with a holiday ham is about 3/4 cup. Nedded just 1/2 cup for the whole chicken brine. (see @65) So I had a bit leftover to rebag for another time.

Posted by: Count de Monet at October 16, 2022 06:37 PM (4I/2K)

289 > Tons of money to be made if you were Johnny on the Spot

Oh, yeah. Lots of guys would come in and buy a new car for cash.

Those glory days are long gone, though.

The new regs are a lot safer, and I feel a lot better about eating king crab now.

Every king crabber I knew back in the '80s was a crazy mofo. :-)

Posted by: Rodrigo Borgia at October 16, 2022 06:37 PM (bW8dp)

290 https://tinyurl.com/584k2ksa
20 Tweets from Bad Blue

Posted by: Skip at October 16, 2022 06:38 PM (xhxe8)

291 The Chinese are over-fishing everywhere.

Posted by: Chatterbox Mouse at October 16, 2022 06:38 PM (C1rbv)

292 My son made a pizza for dinner tonight that looked quite like the one pictured above, he was nice enough to share a couple of pieces with his mom, it was very tasty.

Posted by: Debby Doberman Schultz at October 16, 2022 06:39 PM (a4EWo)

293 Time to clean up dinner before the Eagles/Cowboys game - thanks for another great food thread!

Posted by: Nova local at October 16, 2022 06:40 PM (exHjb)

294 So did they harvest 7 billion crabs in a few short years? A billion is a big number. I'm skeptical.

Posted by: Pete Bog at October 16, 2022 06:36 PM (ihpbe)

And the idea that they have some handle on the total, that they are arrogant enough to pretend to be able to do an accurate count is just perfect.

Government functionaries...almost always incorrect, but never unsure!

Posted by: CharlieBrown'sDildo at October 16, 2022 06:41 PM (XIJ/X)

295 These Transylvanians seem nice. I'm sure the Turk will not disrupt the peace.

Posted by: BourbonChicken at October 16, 2022 06:41 PM (ybIRR)

296 Human-caused climate change gave me Bell's palsy. That's my truth.

Posted by: Count de Monet at October 16, 2022 06:41 PM (4I/2K)

297 What "human-caused climate change"?????

Behold the scientific illiteracy of the scientific/technical class (much of it).

Posted by: rhomboid at October 16, 2022 06:42 PM (OTzUX)

298 Human-caused climate change gave me Bell's palsy. That's my truth.

Posted by: Count de Monet at October 16, 2022 06:41 PM


It turned me into a newt.

Posted by: Mister Scott (Formerly GWS) at October 16, 2022 06:42 PM (bVYXr)

299 Those glory days are long gone, though.

Posted by: Rodrigo Borgia at October 16, 2022 06:37 PM (bW8dp)

I had a friend in college who would fish in Alaska for two months to pay for life and school for the rest of the year. He loved it, but didn't kid himself about the danger. He quit while he had all of his fingers!

Posted by: CharlieBrown'sDildo at October 16, 2022 06:42 PM (XIJ/X)

300 Chatterbox, closing in on 2 billion people the Chinese are scouring every available food source they can buy into. They screwed up in Africa though for not creating farming opportunities there,

Posted by: Ben Had at October 16, 2022 06:42 PM (80tLC)

301
So did they harvest 7 billion crabs in a few short years? A billion is a big number. I'm skeptical.

Posted by: Pete Bog at October 16, 2022 06:36 PM

A few decades ago I was involved with the production of 1 million of some product. Nightmare. Period. Multiple that by 1,000 is a billion. Multiple again by 7? No f'ing way.

No oil for you, no affordable gas, no affordable food, no crab legs. It's the new normal.

But 81 million votes for this bullshit.

Posted by: Divide by Zero at October 16, 2022 06:43 PM (y3pKJ)

302 It turned me into a newt.
Posted by: Mister Scott

Did you get better?

Posted by: Tonypete at October 16, 2022 06:44 PM (bJxw1)

303 Hey there, hep cats and cool kittens!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 16, 2022 06:46 PM (Dc2NZ)

304 dinner tonight: chicken strips and fries.

Livin' large. We are getting ready for our road trip to Texas, so we are just eating what's in the freezer, rather than shopping for anything fancy.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at October 16, 2022 06:46 PM (x8Wzq)

305 That Grandma pizza is new to me. My SIL is into his own pizzas and working on the dough. I need to talk to him about this.

Posted by: Roy at October 16, 2022 06:47 PM (Ti+Tv)

306 I heard of a couple of guys from H.S. that went to Alaska for the fishing industry and made a lot of money while I was going to college.

Posted by: Chatterbox Mouse at October 16, 2022 06:48 PM (C1rbv)

307 Square Pan Pizza in San Diego... still one of my favorites.

Posted by: Romeo13 at October 16, 2022 06:49 PM (oHd/0)

308 It turned me into a newt.
Posted by: Mister Scott

Did you get better?

Posted by: Tonypete at October 16, 2022 06:44 PM


Yes.

Posted by: Mister Scott (Formerly GWS) at October 16, 2022 06:49 PM (bVYXr)

309 I need to talk to him about this.

Posted by: Roy at October 16, 2022 06:47 PM (Ti+Tv)

Detroit pizza is pretty good too.

Posted by: CharlieBrown'sDildo at October 16, 2022 06:50 PM (XIJ/X)

310 A local pizzeria makes "dragon scale" pizza with pepperoni carefully arranged to resemble a dragon's hide. Delish, especially if you love pepperoni densely deployed.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 16, 2022 06:51 PM (Dc2NZ)

311 Thanks Skip !

Posted by: JT at October 16, 2022 06:51 PM (T4tVD)

312
The craziest theory, which probably originated in Chappaqua, New York, is that all the snow crabs moved into Russian waters.

Posted by: Divide by Zero at October 16, 2022 06:51 PM (y3pKJ)

313 Dracula Untold: Giving up the boy for peace is a bargin.

Charles Dance appeared and will be great I am sure.

Posted by: BourbonChicken at October 16, 2022 06:53 PM (ybIRR)

314 Perfessor, the one on US 50? If so, they will create the best jalapeño deer sausage you ever tasted.

Posted by: Catherine at October 16, 2022 06:53 PM (ZSsrh)

315 Thanks Skip !

Posted by: JT at October 16, 2022 06:51 PM (T4tVD)

Oh...I see how it is. You read other people's stuff?

Posted by: CharlieBrown'sDildo at October 16, 2022 06:53 PM (XIJ/X)

316 315 Thanks Skip !

Posted by: JT at October 16, 2022 06:51 PM (T4tVD)

Oh...I see how it is. You read other people's stuff?
Posted by: CharlieBrown'sDildo at October 16, 2022 06:53 PM (XIJ/X)

Uhh ooohh...

***moves for the door***

Posted by: browndog Official Mascot of Team Gizzard at October 16, 2022 06:56 PM (BgMrQ)

317 Perfessor, the one on US 50? If so, they will create the best jalapeño deer sausage you ever tasted.
Posted by: Catherine at October 16, 2022 06:53 PM (ZSsrh)
---
Maybe...It's a little ways north of US 50 on Hwy 19 (Swiss Meats)...It has some awesome German aged summer sausage..

Posted by: "Perfessor" Squirrel at October 16, 2022 06:56 PM (K5n5d)

318 CBD, get ready!
Doof is bourbon shopping his way across the US, naturalfake is making cocktails and I'm plying you with gazpacho Bloody Marys.

Posted by: Ben Had at October 16, 2022 06:56 PM (80tLC)

319
I loved the Gomer Pyle episode where he and Sgt. Carter get dropped into the wild....and they gain weight.
Pyle knew how to fish and trap game.
Posted by: Chatterbox Mouse

And make cigars.

Posted by: Bertram Cabot, Jr. at October 16, 2022 06:57 PM (63Dwl)

320 It can be ice cream time

Posted by: Skip at October 16, 2022 06:57 PM (xhxe8)

321 306 I heard of a couple of guys from H.S. that went to Alaska for the fishing industry and made a lot of money while I was going to college.

Posted by: Chatterbox Mouse at October 16, 2022 06:48 PM (C1rbv)

One of my wife's nephews went out for one season. Came back with enough money for a vintage muscle car for him and a boob job for her.

Posted by: Javems at October 16, 2022 06:58 PM (AmoqO)

322 The Swiss Meats butcher in King City CA made killer wild boar sausage.

Used lots of beef fat and red wine. You brought in the pig and still paid a pretty price for the delicious finished product. Two teenage boys ate it willingly. And often.

Posted by: Pete Bog at October 16, 2022 06:59 PM (ihpbe)

323 Thanks to everyone who read and commented...even the Maple Syrup loons!

Posted by: CharlieBrown'sDildo at October 16, 2022 07:00 PM (XIJ/X)

324
One of my wife's nephews went out for one season. Came back with enough money for a vintage muscle car for him and a boob job for her.

Posted by: Javems at October 16, 2022 06:58 PM

I think I saw this illustration by Norman Rockwell on an issue of Saturday Evening Post.

Posted by: Divide by Zero at October 16, 2022 07:02 PM (y3pKJ)

325 Gazpacho Bloody Mary?

Don't forget the kitchen staff Ben Had.

Javems, I may have misread. Her nephew bought your wife a boob job?

Posted by: Pete Bog at October 16, 2022 07:02 PM (ihpbe)

326 One of my wife's nephews went out for one season. Came back with enough money for a vintage muscle car for him and a boob job for her.

Posted by: Javems at October 16, 2022 06:58 PM (AmoqO)

Not a boob job for my wife, mind you, his.

Posted by: Javems at October 16, 2022 07:07 PM (AmoqO)

327 Pete Bog, You inspired it.

Posted by: Ben Had at October 16, 2022 07:07 PM (80tLC)

328 Bad editing strikes again.

Posted by: Javems at October 16, 2022 07:08 PM (AmoqO)

329 My grandmother was closer to being a Dutchman than me, don't think she ever made a pizza
Posted by: Skip at October 16, 2022 04:03 PM (xhxe

But did she make hutspot? Or oliebollen?

Posted by: Average Guy at October 16, 2022 07:10 PM (f7Cdr)

330 Perfessor, not the one I know, but out that way I'm sure it's good.

Posted by: Catherine at October 16, 2022 07:13 PM (ZSsrh)

331 Hiya Catherine !

Posted by: JT at October 16, 2022 07:17 PM (T4tVD)

332 my local place makes that pizza and I really like it

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