Food Thread: Roast Chicken And Peanut Butter Pie? Just Put Some Onion Jam On Them!

I usually roast chicken on the grill, because...well...it's grilling! And I am an American. But last week it was rainy as hell and I had no burning desire to get soaked while tending to dinner, so my lovingly spatchcocked chicken got treated to some good old cast-iron cooking.

Nothing complicated, but I have discovered that careful attention to temperature is particularly important with chicken, mostly because even when spatchcocked there are significant variations in thickness that easily translate to underdone or overdone if cooked at the wrong temperature.

Which is what I did. I perused the internet and found an interesting recipe, and didn't have the brains to follow it. I did follow the tons of butter and garlic and lemon part, but I added fresh thyme and subtracted 50 degrees from the cooking temperature, because "I AM DILDO! HEAR ME ROAR!"

I am a big fan of gentle cooking for chicken, and I thought that 425 degrees was just too hot, especially in cast-iron with its wonderful heat retention properties.

And I was wrong! But I also checked the temperature with a probe, and when I thought it was done the probe disagreed, and who am I to argue with technology. Luckily I had plenty of time, and realized what I had done wrong, so another 20 minutes in the oven with the temperature set to 425 degrees fixed what ailed Mr. Chicken.

It was delicious! And next time I will try the correct temperature, or more likely I will cook it at my preferred temp and just expect a much longer cooking time.

And that's what makes cooking fun...screwing around and trying new things, knowing that they might not turn out perfectly at first.

******
We are a litigious society, and while tort law is an important part of a free market, so should be judges who look at idiots like Philip White (no surprise...he's from Lose Angeles) and say, "Sit the fvck down and shut the fvck up."

Texas Pete hot sauce facing lawsuit because it's made in North Carolina, not Texas

But Texas Pete addresses this question upfront and does not shy away from its Carolina roots.
“‘So how is it that a tasty red pepper sauce made in North Carolina happens to be named ‘Texas Pete’ anyway?'” the site says on its history page.
The brand’s answer cites “legend.” According to Texas Pete, Sam Garner and his sons, Thad, Ralph and Harold, were trying to come up with a name for their hot sauce when they turned to their marketing advisor. The advisor recommended “‘Mexican Joe’ to connote the piquant flavor reminiscent of the favorite food of our neighbors to the south.
“‘Nope!’ said the patriarch of the Garner family. ‘It’s got to have an American name!’ Sam suggested they move across the border to Texas, which also had a reputation for spicy cuisine. Then he glanced at son Harold whose, nickname was ‘Pete’ and the Texas Pete cowboy was born.”

This is idiocy on a grand scale, and we have more important things to worry about in America than this sort of stuff. Does this mean that every place that advertises "New York Bagels," or "Texas Barbecue," or "Chicago Deep-Dish Pizza," will be sued by some knuckle-dragging, booger-eating loser?

Probably.

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This looks pretty damned delicious. I especially like the different textures of the light mousse and the much more dense fudge base. Black-Bottom Peanut Butter Pie is also pretty easy to make; there is nothing complicated or difficult, aside from the graham cracker crust. I always have a difficult time putting it into the pie dish evenly.

Yeah...I suck at that sort of stuff.

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From commenter "Rhomboid" comes a really nice and simple recipe for onion jam, which goes perfectly with burgers. Or on top of some fried eggs. Or plain. Or on grilled chicken.

Yes, there is a theme...I like onion jams!

Red Onion Jam
[Recipe courtesy of chef Michael Lomonaco, of Porter House New York]

1/4 cup olive oil

4 red onions, peeled, cut in half from top to bottom and thinly sliced

3/4 cup granulated sugar

1/2 cup balsamic vinegar

1/2 cup dry red wine, preferably Syrah

Kosher salt to taste
Pour 1/4 cup olive oil into a skillet over medium-low heat, add the onions, and cook until they begin to wilt and sweat, taking care not to burn them.
Cook for eight minutes over low heat before adding the sugar.
Continue to cook for several minutes more, stirring occasionally.
Stir in the vinegar and wine and bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 10 minutes.
Season with salt and keep warm until ready to serve.

The technique is similar to one that I have used for years, so it is definitely Dildo-Approved!
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There was a discussion about canning last week on the Food Thread, and commenter "Miley" sent along some photos and notes about her canning adventures. It may seem intimidating, but the outlay is minimal and as long as you adhere to the rules...without any deviation...the food is perfectly safe.

Yes we can!
Through canning, we can extend our garden harvest through the winter months and into the next harvest. It's a major part of prepping and one of the best ways to achieve a degree of independence from the vicissitudes of food supply chains.
A family friend gave us a pressure canner a few years ago, and this summer we finally decided to start using it. Publius' mother had tons of Mason jars stashed away in cabinets and closets. Some are over 100 years old, and were used by his grandmother.
Those of you familiar with the process might want to take a closer look at the prices on these canning lids:

We've canned peaches, tomatoes, okra, okra with tomatoes, green beans, dill pickles, bread and butter pickles, pineapple zucchini, pickled okra, marinara sauce and tomato jam. I watched hours of canning videos on YouTube, and we've recently started canning chicken with vegetables and beef stew. We have so much fun doing this together!

We've canned peaches, tomatoes, okra, okra with tomatoes, green beans, dill pickles, bread and butter pickles, pineapple zucchini, pickled okra, marinara sauce and tomato jam. I watched hours of canning videos on YouTube, and we've recently started canning chicken with vegetables and beef stew. We have so much fun doing this together!
Here's Publius debubbling beef stew (you need to get rid of the bubbles to achieve the correct amount of liquid for 1" of headspace in this process). There are many details in the canning process that must be adhered to for safe canning, but it isn't rocket science - it's thermodynamics.
Next we'll try canning bacon.
Yes, you CAN can bacon!
Canning Sausage
Italian homemade sun dried tomatoes
You can also ferment, dehydrate and freeze dry food. Many are talking about a food "situation" to come, and I for one want to be inconvenienced as little as possible!
So what are YOU canning and preserving? Be the ant, not the grasshopper! Youtube is full of informational videos, so you have no excuse.

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Last week I mentioned what I serve on Passover instead of Gefilte Fish. Commenter "Additional Blond Agent, STEM Guy" asked for the recipe, so here goes! This is the basic recipe, but treat it more as an advisory than a true recipe...I change it every year!

Smoked Salmon With Crème Fraîche
•One pound Nova Salmon (or any good lox/smoked salmon)
•¼ cup finely Minced Shallot
•½ cup Crème Fraîche
•1 ounce Extra Virgin Olive Oil
•Freshly Ground Black Pepper and Salt to taste
•Fresh Dill or Chives for garnish
Separate slices of salmon and chop into ½”x½” pieces, then toss with olive oil and shallots so that the pieces are separate.
Whip the Crème Fraîche with a whisk until smooth and thin. If necessary add a splash of heavy cream or half & half to thin.
Add to salmon and toss gently until coated, adding pepper to taste. Depending on how salty the salmon is the dish might need a bit of salt. But taste first!
Garnish with fresh dill or chives and serve on toasted rounds.
[For Passover I serve this with homemade corn tortilla chips]

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This guy makes a delicious-looking burger, but damn...he talks...a lot. Too much. Way too much. Please shut up!

[Hat Tip: Misanthropic Humanitarian]
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Just send me steamers. Lots of steamers, and I will provide special dispensation for those without taste who insist upon maple syrup with their French Toast. And pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip's phone at October 09, 2022 04:00 PM (xhxe8)

2 first.

Posted by: Mister Scott (Formerly GWS) at October 09, 2022 04:00 PM (bVYXr)

3 Nice looking chicken.

Posted by: Mister Scott (Formerly GWS) at October 09, 2022 04:01 PM (bVYXr)

4 Made chile as had 6 chile peppers and couple others from garden, tomatoes, dried hot peppers kidney beans and hamburger

NO FKIN CARROTS! That is a abomination

Posted by: Skip's phone at October 09, 2022 04:03 PM (xhxe8)

5 Food related willowing:

I guess those commercials featuring weird little recipes featuring Kraft products on TV are a lost part of Americana now.

It seems like something that would still work cuz people are lazy as hell, but I suppose Kraft figures not.

Posted by: naturalfake at October 09, 2022 04:03 PM (KLPy8)

6 fd is distressed downstairs. Got banned

Posted by: Skip's phone at October 09, 2022 04:04 PM (xhxe8)

7 Iron pan is not a bad way to go with chicken

Posted by: Skip's phone at October 09, 2022 04:05 PM (xhxe8)

8 "I AM DILDO! HEAR ME ROAR!"

I'll take lines destined to be quoted out of context for $500

Posted by: Brother Tim sez at October 09, 2022 04:05 PM (03Hhr)

9 bluebell the hen does not approve of the lead picture.

(if my bleeping phone and laptop would have cooperated, I would have sent pictures of her to the Pet Thread, but nooooo)

Posted by: Helena Handbasket at October 09, 2022 04:06 PM (llON8)

10 I made roast chicken this week.

For me, I cook it at 350. This week, I lifted it on a bed of baby carrots and sweet onion slices and used vegan butter, olive oil, salt, pepper, rosemary, and a TON of thyme (it was going bad, so I used it). 7lber went 2 1/2 hours then I broiled it for 6 minutes to crisp the skin.

Made a quick gravy with all the juices (and the onions - pulled out the carrots for spouse and my eating). Kids loved it.

I wasn't planning on making it, but I couldn't leave a 99 cent/lb 7 lb protein in stores when my kids love it. And it was "weeknight" chicken - no spatchcock, no trussing, no worrying about the offal, just massage, seasoned, baked, and rested.

Posted by: Nova local at October 09, 2022 04:06 PM (exHjb)

11 Cast iron, the original crockpot.

Posted by: Eromero at October 09, 2022 04:08 PM (/RDPd)

12 As for the 7lbs, now we're a group of 6 (Polish guest is back in Poland for now), so I had about 1 lb of chicken left for lunch the next day. Youngest declared it the best meal of the week...

Posted by: Nova local at October 09, 2022 04:08 PM (exHjb)

13 Thanksgiving weekend in Canada, so Turkey and all the fixing are definitely on the menu.

Posted by: Grumpy and Recalcitrant at October 09, 2022 04:09 PM (nRMeC)

14 "fd is distressed downstairs. Got banned
Posted by: Skip's phone"

I plead innocence. Sarah hijacked my PC.

Posted by: fd at October 09, 2022 04:09 PM (sn5EN)

15 Friend gave me thirty pounds of apples and I’m canning applesauce today.

Posted by: Duke Lowell at October 09, 2022 04:09 PM (u73oe)

16 Yay! Food Thread!

Also,

because "I AM DILDO! HEAR ME ROAR!"

will be added to the list of statistically improbable phrases.

Posted by: RedMindBlueState at October 09, 2022 04:09 PM (yMu1v)

17 WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?

Posted by: Weasel at October 09, 2022 04:09 PM (0IeYL)

18 Delicious looking chicken.

Posted by: That NLurker guy at October 09, 2022 04:09 PM (VdGjU)

19 Weasel, is it you or one of th dog units eating from said container?

Posted by: Eromero at October 09, 2022 04:12 PM (/RDPd)

20 I am not canning yet. I got a small All American canner this year. I moved all the new canning jars I bought and my canning stuff. I want to try canning some dairy so will see if there are any deals around the holidays. I have a new debydrator to try too.

Posted by: Notsothoreau at October 09, 2022 04:13 PM (uz3Px)

21 Posted by: Eromero at October 09, 2022 04:12 PM (/RDPd)
----
Me!

Posted by: Weasel at October 09, 2022 04:13 PM (gkTYf)

22 " Anyone else ever heard of this?"

I've never heard Weasel Woman say anything like that.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:13 PM (1n+EO)

23 Gotta sous vide that shit

Posted by: ghost of hallelujah at October 09, 2022 04:14 PM (sJHOI)

24 Mrs fd and I are going to the Georgia Apple Festival next weekend. I expect we will get our fill of apples.

Posted by: fd at October 09, 2022 04:14 PM (sn5EN)

25 17 ... "WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?"

It's a chick thing. Like putting rows on pillows on a bed but never sleeping on them.

Posted by: JTB at October 09, 2022 04:14 PM (7EjX1)

26 Thank you CBD.

Posted by: fd at October 09, 2022 04:14 PM (sn5EN)

27
It's a chick thing. Like putting rows on pillows on a bed but never sleeping on them.
Posted by: JTB at October 09, 2022 04:14 PM (7EjX1)
----
Thanks, JTB. I figured it was something like that.

Posted by: Weasel at October 09, 2022 04:15 PM (0IeYL)

28 21 Posted by: Eromero at October 09, 2022 04:12 PM (/RDPd)
----
Me!
Posted by: Weasel at October 09, 2022 04:13 PM (gkTYf)

This is only because we're not tall enough to open the refrigerator nor do we have opposable thumbs.

Posted by: WeaselDog and Fun Size Joe at October 09, 2022 04:15 PM (PiwSw)

29 Since having a Florentine Steak in Florence a couple of weeks ago, I've been rethinking my grilling.

The seasoning for a Florentine Steak is salt. That's it.
The flavor comes from having a good cut of meat and putting a world class sear on it while leaving the inside rare.

I tried that earlier last week and while not perfect yet, it was damn tasty.

So, I thought, maybe chicken. Not rare inside, of course. But, I tried a sort of reverse roast using only salt (heavily) as the spice. I, smoked it at 250 for about 30 min then cranked it way up to 425 to cook the rest of the way. It came out very moist and tasty even with salt as the only "rub".

Both the steak and chicken were very "meaty" tasting, which if you like the flavor of meat, and I do, you may like as well.

I'm gonna play around with this and see what comes from just relying on good cut of meat and plain ole salt.

Posted by: naturalfake at October 09, 2022 04:15 PM (KLPy8)

30 "WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?"

I don't keep peanut butter in the fridge.

Posted by: fd at October 09, 2022 04:15 PM (sn5EN)

31 Weasel. For SHAME! When you eat directly out of the container you have to finish the container unless you live alone.

Posted by: PaleRider is simply irredeemable at October 09, 2022 04:15 PM (3cGpq)

32 My gourmet accomplishment of the week:
Stuffed peppers. There are many variations.
I made this from 3 peppers, green, red and yellow. For stuffing I used hamburger, browned with chopped onion and garlic. After a few minutes of cooking I toss in a can of diced tomato. Add seasonings to taste, I use fresh ground black pepper.
For the pepper prep you can slice them lengthwise, or hollow them out from above, saving the little stem "hats". Remove the seeds and membranes. Prep the peppers with a quick parboil, if you don't they may come out too tough to cut with a fork.
Arrange the peppers on a lightly oiled casserole dish with a cover or use foil. Stuff the peppers with your stuffing. Shred your favorite cheese over them, (in my case mozzarella) bake covered at 350F for 30 minutes, uncover and bake for another 30.

Posted by: gourmand du jour, partly cloudy, clearing in the afternoon at October 09, 2022 04:16 PM (jTmQV)

33 I'm crying fowl! Someone snitched my roast chicken recipe.

Posted by: Pete Bog at October 09, 2022 04:17 PM (0O5Pv)

34 Yesterday I pressed and canned 5 gallons and 3 quarts of grape juice, and it took me six hours. That is about 23 quarts, but some of the jars are 750ml / fifth size.

Today I am planning on cooking down the skins and remaining pulp to run through the food mill to make grape jam.

Pressure canning is fun, the progression is to first do everything, then in a couple of years, take stock on what you haven't eaten, and then stop doing that, or find a better way to cook / can it.

I have asked my wife to pick up some cabbages so I can make sauerkraut for the winter, and I think she is interested in getting kimchi bubbling too.

Posted by: Kindltot at October 09, 2022 04:17 PM (xhaym)

35 I know there is some rule about scooping up food from a jar, using your finger.

But either way, why wouldn't you put it back in the fridge when you're done?
That's how you get unsafe food.

Gotta re-refrigerate that stuff, for safety.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:18 PM (1n+EO)

36 Weasel. For SHAME! When you eat directly out of the container you have to finish the container unless you live alone.
Posted by: PaleRider is simply irredeemable at October 09, 2022 04:15 PM (3cGpq)
------
I'm conserving energy by not getting a plate or bowl dirty!

Posted by: Weasel at October 09, 2022 04:18 PM (0IeYL)

37 And I found a company called PictSweet. They make frozen veggies, prepared for air fryers. They have okra! I didn't move my air fryer but I knowhow to fry okra.

For canning knowhow, I like Homestead Heart and Alaska Prepper. Her Homestead Skills, Ou the Back Door and Appalachia Homestead are good too.

Posted by: Notsothoreau at October 09, 2022 04:18 PM (uz3Px)

38 From the last thread...

Unsweetened Greek yogurt is an awesome substitute for sour cream. Tastes better and is better for you health wise.

Tzatziki on a baked potato is nirvana.

Posted by: nurse ratched at October 09, 2022 04:19 PM (U2p+3)

39 The food thread comments have included great posts on canning and as noted the Ball's Blue Book has been recommended.
Do not give away the one pictured!
You can get a copy at Amazon: Ball Blue Book: A Guide to Home Canning, Freezing and Dehydration, Vol. 1 Paperback – January 1, 1999 merely $71.64

Posted by: AZ deplorable moron at October 09, 2022 04:19 PM (Dgmar)

40 Well then, conserve more energy by finishing off the container so you don't have to open the fridge door again.

Posted by: PaleRider is simply irredeemable at October 09, 2022 04:19 PM (3cGpq)

41 Dinner today is "empty out the fridge" pasta salad with clementines and grapes and hot dogs with the fixin's. I'm gonna be watching the Eagles game and I was going shopping at HMart today, so I emptied out my veg drawer and made a "eggplant/avocado bruschetta dressing" for the pasta. My spouse and oldest loved it (they taste tested), and it's got all the veg needed to make up for hot dogs.

Not that anyone will be able to recreate it, but if you want to try - to 1 lb of cooked pasta and 2 diced and seeded tomatoes, I added the 2/3rds of the following sauce. It was 3 Japanese eggplants (cut into 1 inch chunks and roasted in the oven at 350 for 30 minutes with olive oil, s&p) tossed into a food processor with 1 1/2 avocados, 1 1/2 seeded tomatoes, 5 green onions, a tsp of garlic, a handful of watercress, dried basil, dried red pepper flake, s&p, and about 3-4 TB of olive oil and 1 1/2 - 2 TB balsamic.

The rest of the sauce will be for a lunch toast tomorrow.

Posted by: Nova local at October 09, 2022 04:20 PM (exHjb)

42 My Mom made the best Black Bottom Pie.

I haven't had that in years.

Maybe I'll try to dig up her recipe and make it for Thanksgiving or Christmas this year.

Lots of work though, if I remember correctly.

Posted by: naturalfake at October 09, 2022 04:20 PM (KLPy8)

43 "They make frozen veggies, prepared for air fryers."

I didn't know there was a difference.

Now, I do know that some frozen food containers are now being printed with air-fryer instructions.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:20 PM (1n+EO)

44 The seasoning for a Florentine Steak is salt. That's it.
The flavor comes from having a good cut of meat and putting a world class sear on it while leaving the inside rare.

Posted by: naturalfake at October 09, 2022 04:15 PM (KLPy

That's exactly how I do it.

And...try salting it 24 hours in advance. I think it makes a big difference.

Posted by: CharlieBrown'sDildo at October 09, 2022 04:21 PM (XIJ/X)

45
Costco cooked chickens: big, fat and juicy

Kroger cooked chickens: starved to death

Posted by: Hadrian the Seventh at October 09, 2022 04:21 PM (1Nxff)

46 Well then, conserve more energy by finishing off the container so you don't have to open the fridge door again.
Posted by: PaleRider is simply irredeemable at October 09, 2022 04:19 PM (3cGpq)
---
You're not the boss of me!

Posted by: Weasel at October 09, 2022 04:21 PM (0IeYL)

47 I thought it was odd but I have been wondering why more companies don't have air fryer instructions.

Posted by: Notsothoreau at October 09, 2022 04:22 PM (uz3Px)

48 Someone snitched my roast chicken recipe.

Posted by: Pete Bog at October 09, 2022 04:17 PM (0O5Pv)

It was an homage!

Posted by: CharlieBrown'sDildo at October 09, 2022 04:22 PM (XIJ/X)

49 The state extension services have canning and preserving advice as well. Oregon State University has a pretty good service and they have facilities to do their own research

Posted by: Kindltot at October 09, 2022 04:22 PM (xhaym)

50 And...try salting it 24 hours in advance. I think it makes a big difference.
Posted by: CharlieBrown'sDildo at October 09, 2022 04:21 PM (XIJ/X)

Thanks for the tip.

Posted by: naturalfake at October 09, 2022 04:23 PM (KLPy8)

51 36 Weasel. For SHAME! When you eat directly out of the container you have to finish the container unless you live alone.
Posted by: PaleRider is simply irredeemable at October 09, 2022 04:15 PM (3cGpq)
------
I'm conserving energy by not getting a plate or bowl dirty!
Posted by: Weasel at October 09, 2022 04:18 PM (0IeYL)

Buy paper - problem solved (it drives me nuts when my spouse does this, too)...

Posted by: Nova local at October 09, 2022 04:23 PM (exHjb)

52 It was an homage!
Posted by: CharlieBrown'sDildo at October 09, 2022 04:22 PM (XIJ/X)

Making it Coq l'homage?

Posted by: Kindltot at October 09, 2022 04:23 PM (xhaym)

53 Thanks for all the info and suggestions about Cointreau and similar orange liqueurs and limoncello. Gotta watch out for that limoncello. The stuff doesn't taste especially alcoholic but enough could sneak up on you. I learned that a small amount poured over an ice cube and sipped slowly is delicious. And it would be an interesting project to follow one of the YT videos about making my own.

Posted by: JTB at October 09, 2022 04:23 PM (7EjX1)

54 I made beef stew for dinner tonight because the stew meat at Costco looked good. I added carrots I grew my ownself, which were very tasty - a french type from the19th century. But the best part of the meal were the home made yeast rolls (no dairy novalocal!) Soft, fluffy, done in an hour. This will be my go to recipe from now on!

Posted by: Moki at October 09, 2022 04:24 PM (JrN/x)

55 For the vegematarians, you can substitute cooked lentils, brown rice, mushrooms and onion for your stuffed pepper. Also turns out nicely.

Posted by: gourmand du jour, partly cloudy, clearing in the afternoon at October 09, 2022 04:25 PM (jTmQV)

56 51 36 Weasel. For SHAME! When you eat directly out of the container you have to finish the container unless you live alone.
Posted by: PaleRider is simply irredeemable at October 09, 2022 04:15 PM (3cGpq)
------
I'm conserving energy by not getting a plate or bowl dirty!
Posted by: Weasel at October 09, 2022 04:18 PM (0IeYL)

Buy paper - problem solved (it drives me nuts when my spouse does this, too)...
Posted by: Nova local at October 09, 2022 04:23 PM (exHjb)
------
Using the container is more efficient, too. No wasted paper, and as an Organic Tree Farmer, I feel qualified as an expert on paper products.

Posted by: Weasel at October 09, 2022 04:25 PM (0IeYL)

57
Oregon State University has a pretty good service and they have facilities to do their own research
Posted by: Kindltot at October 09, 2022 04:22 PM (xhaym)

__________

"Ag college" is supposed to be a pejorative, but I'd think they're more valuable than, say, an MBA program.

Posted by: Hadrian the Seventh at October 09, 2022 04:26 PM (1Nxff)

58 But the best part of the meal were the home made yeast rolls (no dairy novalocal!) Soft, fluffy, done in an hour. This will be my go to recipe from now on!
Posted by: Moki at October 09, 2022 04:24 PM (JrN/x)

Send me the roll recipe - it sounds awesome! My 2nd oldest is my bread maker, and she's always on the look out for new recipes (see, I don't roll and knead, and she finds it relaxing, so I never make the bread - it's buy or have her make it here!)...

Posted by: Nova local at October 09, 2022 04:27 PM (exHjb)

59 I think its my 'get off my lawn' age but "vegan butter" drives me nuts. When I was a young'un and we were not rich we mostly used margarine, nothing wrong with doing that and nowadays a lot of the margarine brands do mix in some actual butter or cream but still call it vegan margarine or sumptin. It aint butter.

Posted by: PaleRider is simply irredeemable at October 09, 2022 04:28 PM (3cGpq)

60 WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?
Posted by: Weasel

She whom must be obeyed has ordained that the kitchen shall not be used while we are showing the house. This includes not eating whilst standing over the sink. Eating out of a container is the only thing left to do.

Posted by: Tonypete at October 09, 2022 04:28 PM (LsEU/)

61 Here's a great classic cocktail that I made last night:

Jack Rose

2.5 oz Calvados or Apple Jack
1 oz fresh lemon or lime juice*
.5 oz of Grenadine

Shake shake shake with ice. Strain into cocktail glass. Drink!

Think of it as a sophisticated apple Sidecar. It's delish!

*I've come down on the side of lime juice, which may not actually be the original recipe, but it gives the Jack Rose a nicer flavor and complexity IMO.

Posted by: naturalfake at October 09, 2022 04:28 PM (KLPy8)

62 I was going to make chicken, but I'm out of NyQuil.

Posted by: ghost of hallelujah at October 09, 2022 04:29 PM (sJHOI)

63 I was going to make chicken, but I'm out of NyQuil.
Posted by: ghost of hallelujah

I'll see if I can cough some up.

Wait a minute. . . . .

Posted by: Tonypete at October 09, 2022 04:30 PM (LsEU/)

64 Other than using a food processor, any tips on chopping onions so that I’m not walking out of the kitchen with eyes squinted shut and tears running?

Posted by: Jen the original at October 09, 2022 04:30 PM (CwivM)

65 "WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?"

ewww... you're licking the food and putting back in the frig?
Yeah... impolite.

Posted by: AZ deplorable moron at October 09, 2022 04:30 PM (Dgmar)

66 >>> 64 Other than using a food processor, any tips on chopping onions so that I’m not walking out of the kitchen with eyes squinted shut and tears running?
Posted by: Jen the original at October 09, 2022 04:30 PM (CwivM)

Try putting it in the freezer for 10-15 minutes.

Posted by: Helena Handbasket at October 09, 2022 04:31 PM (llON8)

67 I'm looking at spending Thanksgiving alone. So what special meal could I make for myself alone.

Posted by: That NLurker guy at October 09, 2022 04:31 PM (VdGjU)

68
I've always been chary about trying to make breads, biscuits, etc. But then I thought, what's the worst thing that can happen? We have 10 bad-cooking disposals to help if it doesn't work.

Posted by: Hadrian the Seventh at October 09, 2022 04:32 PM (1Nxff)

69 Try putting it in the freezer for 10-15 minutes.
Posted by: Helena Handbasket

How would a frozen food processor help with the situation?

Posted by: Tonypete at October 09, 2022 04:32 PM (LsEU/)

70 Maybe try a different, milder onion type.
I like pungent onions so I just suffer while chopping.
The tears add salt.

Posted by: gourmand du jour, partly cloudy, clearing in the afternoon at October 09, 2022 04:32 PM (jTmQV)

71 "And it would be an interesting project to follow one of the YT videos about making my own."

Mrs VIA has been making her own for about the last 20 years, using an old family recipe that our neighbor in Italy gave her.

The liquid portion consists of basically 50% ever clear and 50% filtered water.

So....about 97 proof, give or take.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:32 PM (1n+EO)

72 Costco cooked chickens: big, fat and juicy

Kroger cooked chickens: starved to death

Posted by: Hadrian the Seventh at October 09, 2022 04:21 PM

Same with Walmart....rotisserie chickens that looked about the size of a pigeon selling for $8.00

Posted by: Mister Scott (Formerly GWS) at October 09, 2022 04:33 PM (bVYXr)

73 59 I think its my 'get off my lawn' age but "vegan butter" drives me nuts. When I was a young'un and we were not rich we mostly used margarine, nothing wrong with doing that and nowadays a lot of the margarine brands do mix in some actual butter or cream but still call it vegan margarine or sumptin. It aint butter.
Posted by: PaleRider is simply irredeemable at October 09, 2022 04:28 PM (3cGpq)

See, for the dairy allergic, it's gotta be vegan butter - almost all margarine has dairy.

I mean, I only use one type of vegan butter, b/c most is tree nut based...Melt is my go to...all the ingredients are "normal" and yet it does deliver some of what you want in "butter"...

Margarine normally has some dairy component added...and if not, it's normally made with stuff you don't want to put in your body...so, I never use it.

And since Melt is expensive, I normally never use it alone, nor often in cooking - roast chicken is an exception, b/c butteriness is so nice on a chicken. I also use it in Indian dishes b/c, for example, you need something more than just coconut milk in a butter chicken dish to make kids happy and not wanting the local Indian places' dish.

Posted by: Nova local at October 09, 2022 04:34 PM (exHjb)

74 Other than using a food processor, any tips on chopping onions so that I’m not walking out of the kitchen with eyes squinted shut and tears running?
Posted by: Jen the original at October 09, 2022 04:30 PM (CwivM)

——————

Swim goggles.

Posted by: Duke Lowell at October 09, 2022 04:34 PM (u73oe)

75 Maybe I'll get a turkey breast for the smoker and some cranberry sauce.

Posted by: That NLurker guy at October 09, 2022 04:35 PM (VdGjU)

76 64 Other than using a food processor, any tips on chopping onions so that I’m not walking out of the kitchen with eyes squinted shut and tears running?
Posted by: Jen the original at October 09, 2022 04:30 PM (CwivM)

Get it cold before you chop it.

Posted by: Nova local at October 09, 2022 04:35 PM (exHjb)

77 Cold onions don't seem to make me cry as much.
Another tip that works is using a fan to blow the air away from you. This one is the one I use all the time since I don't usually keep onions in the fridge.
Using sweet onions doesn't make you cry either.

Posted by: lin-duh at October 09, 2022 04:35 PM (UUBmN)

78 no knead rolls!!
1 cup hot water
3 tablespoons sugar (granulated)
2 tablespoons shortening (I used margarine)
Mix together and allow to cool to lukewarm (105-115) then add:

Posted by: Moki at October 09, 2022 04:36 PM (JrN/x)

79 67 I'm looking at spending Thanksgiving alone. So what special meal could I make for myself alone.
Posted by: That NLurker guy at October 09, 2022 04:31 PM (VdGjU)

To be traditional - crab cakes.
To be decadent - filet mignon.

Posted by: Nova local at October 09, 2022 04:36 PM (exHjb)

80 I started canning when I lived in Manhattan, of all places. I bought the Ball Jar book. Bought another book on canning (pre-internet days.) Got my canning supplies at Zabar's which my mom found hysterically funny for years afterwards.) Anyhow, all the material on canning said to call the local county extension agent.

Manhattan has a county extension agent. I called him. Turns out they knew nothing about canning. It was all about house plants for them.

Posted by: Lee Also at October 09, 2022 04:36 PM (YPgjG)

81 Lows about 40, dry air, leaves changing color, and a day at home. Perfect day for the first pot of homemade chili this year. (And yes, this Texan puts beans in his chili. Remember, the trail boss fed his cowboys a lot more beans than beef.)

Posted by: Buck Throckmorton at October 09, 2022 04:36 PM (d9Cw3)

82
1 packet instant yeast (2 and 1/4 teaspoons if you use a jar)
2 and 1/4 cups all purpose flour
1 tsp salt
1 egg
Stir to combine, then cover and let rise until double (30 min.)
Dump onto floured surface, gently knead 3-4 times then cut into 8 equal pieces. Place in greased pan and let. rise another 30 minutes. Bake at 425 for 10 minutes. Heaven!

Spam sensor wouldn't let me post it all together

Posted by: Moki at October 09, 2022 04:36 PM (JrN/x)

83 To be traditional - crab cakes.
To be decadent - filet mignon.
Posted by: Nova local at October

Beef might work.

Posted by: That NLurker guy at October 09, 2022 04:37 PM (VdGjU)

84 Went to Solly’s in Milwaukee three weeks ago. The guy in the video didn’t put enough butter on his cheeseburger. Solly’s has three levels of butter - regular, easy, or none. The regular butter is probably twice what this guy put on.

Posted by: Mental Block at October 09, 2022 04:38 PM (2LgD3)

85 79 67 I'm looking at spending Thanksgiving alone. So what special meal could I make for myself alone.
Posted by: That NLurker guy at October 09, 2022 04:31 PM (VdGjU)

If you want turkey get a turkey breast and roast or BBQ... Use the left overs for sandwiches....

Posted by: It's me donna at October 09, 2022 04:38 PM (bs+z0)

86 ewww... you're licking the food and putting back in the frig?
Yeah... impolite.
Posted by: AZ deplorable moron at October 09, 2022 04:30 PM (Dgmar)
----
*SIGH*
Looks like I'll just have to be sneakier.

Posted by: Weasel at October 09, 2022 04:38 PM (0IeYL)

87 Weasel.

Get your own fridge.

Posted by: fd at October 09, 2022 04:39 PM (sn5EN)

88 Spam sensor wouldn't let me post it all together
Posted by: Moki at October 09, 2022 04:36 PM (JrN/x)

No worries - thanks!

I'm copying and pasting it now!

Posted by: Nova local at October 09, 2022 04:39 PM (exHjb)

89 OH! I almost forgot! Guess what I invented this week?!

TUNA BOWL!!

Posted by: Weasel at October 09, 2022 04:40 PM (0IeYL)

90
Use the left overs for sandwiches....
Posted by: It's me donna at October 09, 2022 04:38 PM (bs+z0)

_________

Open-faced sandwiches. With gravy.

Posted by: Hadrian the Seventh at October 09, 2022 04:40 PM (1Nxff)

91
Get your own fridge.
Posted by: fd at October 09, 2022 04:39 PM (sn5EN)
----
Like the way you think!

Posted by: Weasel at October 09, 2022 04:41 PM (0IeYL)

92 I've got a 40 year old dorm fridge in the shop and I put whatever I want in there. Half eaten food, bearing races, butterfingers, and beer. But mostly beer.

Posted by: fd at October 09, 2022 04:41 PM (sn5EN)

93 I just put a six-pound roaster in the oven, barely ten minutes ago.

Injected with an unsalted butter/beer mix, shot 'tween skin and meat. Rubbed all over with mayonnaise, then black pepper, McCormick's "Perfect Pinch" in the Caribbean Jerk flavor, a bit lighter hand on the Tony Saschre, garlic powder and just a kiss of cayenne pepper.

350 for about two hours, maybe 2.5, depending on "done-ness", the last 20 minutes being kicked up to 400 for a crisp, golden skin.

Turns out perfect, every time.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at October 09, 2022 04:41 PM (e6UQI)

94 85 79 67 I'm looking at spending Thanksgiving alone. So what special meal could I make for myself alone.
Posted by: That NLurker guy at October 09, 2022 04:31 PM (VdGjU)

Other option - Aldi's has 24 oz turkey tenderloins. Those are incredibly easy, and only about 4-6 total servings (fewer if you're my kids - we polish 2 for 6 people in one sitting most times)...

Posted by: Nova local at October 09, 2022 04:41 PM (exHjb)

95 OH! I almost forgot! Guess what I invented this week?!

TUNA BOWL!!
Posted by: Weasel

How did you get all the players to Guam?

Posted by: AZ deplorable moron at October 09, 2022 04:42 PM (Dgmar)

96 BTW, I canned concord grapes ( their season lasts about two days, and I love grape pie), date syrup, caramel green apples...

Posted by: Lee Also at October 09, 2022 04:42 PM (YPgjG)

97 hiya

Posted by: JT at October 09, 2022 04:42 PM (T4tVD)

98 I guess now somebody is gonna suggest that jamming your finger into the bottom of a chocolate covered candy, to see what the middle is made of, and putting it back in the box is wrong?

And taking a bite out of a filled donut, and putting it back in the donut box is bad too?

Posted by: Village Idiot's Apprentice at October 09, 2022 04:42 PM (1n+EO)

99 Wish I could find a good recipe or brand of tomato jam. Love it on breakfast sandwiches.

Posted by: Ultra pj at October 09, 2022 04:42 PM (G1dq6)

100 Mrs. E announced tonight's menu. Salmon pattys, couscous, brussels sprouts, flatbread with reisling.
And whiskey for dessert. Yay!

Posted by: Eromero at October 09, 2022 04:42 PM (/RDPd)

101 I can even keep frozen mice in my fridge.

Posted by: fd at October 09, 2022 04:43 PM (sn5EN)

102
I have a small fridge in the Command Center upstairs. Her Majesty rarely comes up there because of her knee. I hide in it all the stuff she'd tell me I shouldn't be eating.

Posted by: Hadrian the Seventh at October 09, 2022 04:44 PM (1Nxff)

103 We can be assured Weasel was eating something other than chicken bowl.

Posted by: Ben Had at October 09, 2022 04:44 PM (ylhNU)

104 I guess now somebody is gonna suggest that jamming your finger into the bottom of a chocolate covered candy, to see what the middle is made of, and putting it back in the box is wrong?

And taking a bite out of a filled donut, and putting it back in the donut box is bad too?
Posted by: Village Idiot's Apprentice

If you want to go old school, open a jar of baby food in the grocery and give it a taste. No good? Screw the lid back on and put back on the shelf.

Truly, this was a thing years ago. It led to the development of the tops that 'popped' when opened.

Posted by: Tonypete at October 09, 2022 04:44 PM (LsEU/)

105 We pretty much only get sweet onions, have 1/2 of one in my chili.

Posted by: Skip's phone at October 09, 2022 04:45 PM (xhxe8)

106 Posted by: Ben Had at October 09, 2022 04:44 PM (ylhNU)
---
Correct!

Posted by: Weasel at October 09, 2022 04:46 PM (0IeYL)

107 Moki,
Thanks for the rolls recipe. I would substitute butter or leaf lard as margarine tears up my stomach. And they sound especially good if topped with a thick beef stew or chicken pot pie filling. Yum!

Posted by: JTB at October 09, 2022 04:46 PM (7EjX1)

108 Weasel @ 56-
Organic tree farmers know the secret of using pinecones to wipe with.
- Euell Gibbons

Posted by: Eromero at October 09, 2022 04:46 PM (/RDPd)

109 Organic tree farmers know the secret of using pinecones to wipe with.
- Euell Gibbons
Posted by: Eromero at October 09, 2022 04:46 PM (/RDPd)
----
That'd make them inedible.

Posted by: Weasel at October 09, 2022 04:47 PM (0IeYL)

110 Organic tree farmers know the secret of using pinecones to wipe with.
- Euell Gibbons
Posted by: Eromero

That reminds me - what the hell are Grape Nuts anyway?

Posted by: Tonypete at October 09, 2022 04:47 PM (LsEU/)

111 Holy crap! $71 smackers for the Ball Blue Book!?!? I'll have to put mine in a safe spot.

Posted by: Lee Also at October 09, 2022 04:48 PM (YPgjG)

112
And taking a bite out of a filled donut, and putting it back in the donut box is bad too?
Posted by: Village Idiot's Apprentice at October 09, 2022 04:42 PM (1n+EO)

__________

No, you suck all the filling out the little hole in the side.

Posted by: Hadrian the Seventh at October 09, 2022 04:48 PM (1Nxff)

113 110 Organic tree farmers know the secret of using pinecones to wipe with.
- Euell Gibbons
Posted by: Eromero

That reminds me - what the hell are Grape Nuts anyway?
Posted by: Tonypete at October 09, 2022 04:47 PM (LsEU/)

Gravel...

Posted by: Nova local at October 09, 2022 04:49 PM (exHjb)

114 Confession time. I really don't get the whole unsalted/salted butter thing. Seems much ado about nothing, imho. I've even seen recipes call for unsalted butter and salt. What's up with that?

Posted by: olddog in mo at October 09, 2022 04:49 PM (ZACZn)

115 "That reminds me - what the hell are Grape Nuts anyway?"

Those two little things that dangle down between the male grape's legs.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:49 PM (1n+EO)

116 That reminds me - what the hell are Grape Nuts anyway?
Posted by: Tonypete at October 09, 2022 04:47 PM (LsEU/)

You bastards!!!!

Posted by: Castrated Grapes at October 09, 2022 04:49 PM (KLPy8)

117 "Does this mean that every place that advertises "New York Bagels," or "Texas Barbecue," or "Chicago Deep-Dish Pizza," will be sued by some knuckle-dragging, booger-eating loser?"

Sounds like EU rules; if it has a name or style from a particular region, it has to come from there. Problem is, we aren't in the EU, so that lawsuit should be thrown wih the plaintiffs eating the defendants legal fees.

Posted by: jim (in Kalifornia) at October 09, 2022 04:50 PM (ynpvh)

118 116 That reminds me - what the hell are Grape Nuts anyway?
Posted by: Tonypete at October 09, 2022 04:47 PM (LsEU/)

You bastards!!!!

Posted by: Castrated Grapes at October 09, 2022 04:49 PM (KLPy

Napa Valley Oysters

Posted by: jim (in Kalifornia) at October 09, 2022 04:50 PM (ynpvh)

119 "every place that advertises "New York Bagels," or "Texas Barbecue," or "Chicago Deep-Dish Pizza," will be sued by some knuckle-dragging, booger-eating loser?"

Are these French fries made in France?

Posted by: A knuckle-dragging, booger-eating loser at the counter at October 09, 2022 04:50 PM (sn5EN)

120 Hold a wooden kitchen match (unlit) between your teeth when chopping onions

Posted by: Eromero at October 09, 2022 04:50 PM (/RDPd)

121 Is that chicken up top a Kardashian?

Posted by: Muldoon at October 09, 2022 04:51 PM (cPDW+)

122 Guys thanks. I’ll try the fan idea . Made chili for tonight ( deer burger, beans, no carrots) and the onion was straight out of the cold crisper in the fridge. Mild yellow, I was still swimming in tears.

Posted by: Jen the original at October 09, 2022 04:51 PM (MZgxa)

123 You know. Sometimes it's nice to have a big salad.

I had a bag of red and green leaf lettuce and some butter lettuce in the fridge. Chopped some cucumber, tomato and green onions. Added some chopped marinated artichoke hearts.

Crumbled some good blue cheese on top.

Added some of the artichoke marinade, fresh lemon juice and some basalmic vinegar. Lots of fresh ground pepper.

Good. Not particularly unhealthy. Hit the spot.

Posted by: nurse ratched at October 09, 2022 04:51 PM (U2p+3)

124 That reminds me - what the hell are Grape Nuts anyway?
Posted by: Tonypete at October 09, 2022 04:47 PM (LsEU/)
----
I'm guessing 'Grape Nuts' tested better with the marketing focus groups than "Harder than Shit Nuts"

Posted by: Weasel at October 09, 2022 04:51 PM (0IeYL)

125 My dad loved Grape Nuts. Could never understand why. He fed spoonfuls to the cat. She licked up the milk and left the Grape Nuts.

Couldn't he take a hint?

Posted by: Art Rondelet of Malmsey at October 09, 2022 04:51 PM (fTtFy)

126 121 Is that chicken up top a Kardashian?

Posted by: Muldoon at October 09, 2022 04:51 PM (cPDW+)

Happilly, I've never seen a Spatchcocked Kardashian

Posted by: jim (in Kalifornia) at October 09, 2022 04:51 PM (ynpvh)

127
That reminds me - what the hell are Grape Nuts anyway?
Posted by: Tonypete

I've never heard of grape pie before today.

Posted by: Bertram Cabot, Jr. at October 09, 2022 04:51 PM (63Dwl)

128
Are these French fries made in France?
Posted by: A knuckle-dragging, booger-eating loser at the counter at October 09, 2022 04:50 PM (sn5EN)

_________

Tell me about it.

Posted by: German Chocolate Cake at October 09, 2022 04:52 PM (1Nxff)

129 olddog me too, had request last week to make sure got 1 unsalted butter

Posted by: Skip's phone at October 09, 2022 04:52 PM (xhxe8)

130 114 Confession time. I really don't get the whole unsalted/salted butter thing. Seems much ado about nothing, imho. I've even seen recipes call for unsalted butter and salt. What's up with that?
Posted by: olddog in mo at October 09, 2022 04:49 PM (ZACZn)

It allows both complete control of the final dish salt level and the ability to make the recipe easily low salt (just don't add it). This doesn't affect me b/c I can't cook with butter anymore, but I never cared when I did b/c I cooked by taste...

Posted by: Nova local at October 09, 2022 04:52 PM (exHjb)

131 "Organic tree farmers know the secret of using pinecones to wipe with."

Always go with the grain.

Posted by: fd at October 09, 2022 04:52 PM (sn5EN)

132 Eromero,
Mrs E is quite the catch. Blessings to you both.

Posted by: nurse ratched at October 09, 2022 04:53 PM (U2p+3)

133 ..Confession time. I really don't get the whole unsalted/salted butter thing. Seems much ado about nothing, imho. I've even seen recipes call for unsalted butter and salt. What's up with that? Posted by: olddog in mo at October 09, 2022 04:49 PM (ZACZn)

Simple. Same reason as I use Better than Bullion's "Reduced Sodium" chicken stock. NOT for any alleged "health reasons", but to keep a dish from becoming too salty to serve, as a result of adding ever more salts via the various ingredients.

If I *want* more salt in something I'm cooking, I'll add it myself. I don't want oversalting to occur from the "stacking" of highly salted ingredients, and that not by my active choosing.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at October 09, 2022 04:53 PM (e6UQI)

134 120. Never heard that one before!

Posted by: Jen the original at October 09, 2022 04:53 PM (MZgxa)

135 I've never heard of grape pie before today.
Posted by: Bertram Cabot, Jr

There's a place in upstate NY near one of the finger lakes that sold them. I had one for the first time just a few years ago. Very good!

Posted by: Tonypete at October 09, 2022 04:54 PM (LsEU/)

136 Odd that somebody can get sued for Texas Pete not being from Texas, yet folks still gulp down almond milk.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:54 PM (1n+EO)

137 Some parts of the grape nuts are edible after soaking in milk for two days.

Posted by: fd at October 09, 2022 04:54 PM (sn5EN)

138
It allows both complete control of the final dish salt level and the ability to make the recipe easily low salt (just don't add it).

__________

Low salt is to decaf is to skim milk.

Posted by: Hadrian the Seventh at October 09, 2022 04:54 PM (1Nxff)

139 135 I've never heard of grape pie before today.
Posted by: Bertram Cabot, Jr

There's a place in upstate NY near one of the finger lakes that sold them. I had one for the first time just a few years ago. Very good!

Posted by: Tonypete at October 09, 2022 04:54 PM (LsEU/)

I would imagine tasty. Hopefully made with more than the juice, though.

Posted by: jim (in Kalifornia) at October 09, 2022 04:55 PM (ynpvh)

140 136 Odd that somebody can get sued for Texas Pete not being from Texas, yet folks still gulp down almond milk.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:54 PM (1n+EO)

They might not if it came from San Fransisco...then again they might.

Posted by: jim (in Kalifornia) at October 09, 2022 04:55 PM (ynpvh)

141 That chicken looks really good CBD. I may try that next week.

Posted by: jewells45 at October 09, 2022 04:56 PM (nxdel)

142 137 Some parts of the grape nuts are edible after soaking in milk for two days.

Posted by: fd at October 09, 2022 04:54 PM (sn5EN)

Was Grape Nuts invented by a dentist to boost business?

Posted by: jim (in Kalifornia) at October 09, 2022 04:56 PM (ynpvh)

143 I smoked a $1.48/lb pork shoulder roast yesterday. It turned out so good that I went back to WinnDixie and bought two more before the weekend sale ends. I see some smoking and freezing in my near future.

Posted by: G'rump928(c) has drink taken at October 09, 2022 04:57 PM (MeDDJ)

144 BJ's Shopping club has a killer rotisserie chicken for $4.99.

Can't buy and cook one for that price.

Posted by: Village Idiot's Apprentice at October 09, 2022 04:57 PM (1n+EO)

145 WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?
Posted by: Weasel

Are you leaving puddles of drool ?

Posted by: JT at October 09, 2022 04:58 PM (T4tVD)

146 144 BJ's Shopping club has a killer rotisserie chicken for $4.99.

Can't buy and cook one for that price.
Posted by: Village Idiot's Apprentice at October 09, 2022 04:57 PM (1n+EO)

Sounds like Costco and their roast chicken

Posted by: jim (in Kalifornia) at October 09, 2022 04:58 PM (ynpvh)

147
BJ's Shopping club has a killer rotisserie chicken for $4.99.

_________

Loss leader.

Posted by: Hadrian the Seventh at October 09, 2022 04:58 PM (1Nxff)

148 Was Grape Nuts invented by a dentist to boost business?
Posted by: jim

I've been told bagels do more damage than almost any other food. The suction created by biting into one pulls apart cracked teeth, crowns, etc.

Posted by: Tonypete at October 09, 2022 04:58 PM (LsEU/)

149 145 WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?
Posted by: Weasel

Are you leaving puddles of drool ?

Posted by: JT at October 09, 2022 04:58 PM (T4tVD)

You have to be discreet and move the food around so it looks like it was untouched.

Posted by: jim (in Kalifornia) at October 09, 2022 04:59 PM (ynpvh)

150 There's a place in upstate NY near one of the finger lakes that sold them. I had one for the first time just a few years ago. Very good!
Posted by: Tonypete

Which Lake ?

Posted by: JT at October 09, 2022 04:59 PM (T4tVD)

151 148 Was Grape Nuts invented by a dentist to boost business?
Posted by: jim

I've been told bagels do more damage than almost any other food. The suction created by biting into one pulls apart cracked teeth, crowns, etc.

Posted by: Tonypete at October 09, 2022 04:58 PM (LsEU/)

I half and toast mine, so not chewy.

Posted by: jim (in Kalifornia) at October 09, 2022 04:59 PM (ynpvh)

152 Trader Joe's had a grapefruit and rosemary spatchcocked chicken that is divine. You throw it in the oven. Done.

Serve with some turmeric spiked rice and a tart green salad.

Fresh berries warmed with bourbon and some sugar over ice cream.

You're welcome.

Posted by: nurse ratched at October 09, 2022 04:59 PM (U2p+3)

153 Odd that somebody can get sued for Texas Pete not being from Texas, yet folks still gulp down almond milk.
Posted by: Village Idiot's Apprentice

Someone in the same area ought to bring suit on that to the same judge.
After that 'plant based meat'.

Posted by: AZ deplorable moron at October 09, 2022 05:00 PM (Dgmar)

154 There's a place in upstate NY near one of the finger lakes that sold them. I had one for the first time just a few years ago. Very good!
Posted by: Tonypete

Which Lake ?
Posted by: JT

We were near Canandaigua but we were driving around so I'm not sure. Of to check the interwebs!

Posted by: Tonypete at October 09, 2022 05:00 PM (LsEU/)

155
I've been told bagels do more damage than almost any other food. The suction created by biting into one pulls apart cracked teeth, crowns, etc.
Posted by: Tonypete at October 09, 2022 04:58 PM (LsEU/)

_________

ALMOST any other food.

Posted by: Caramel Candy at October 09, 2022 05:01 PM (1Nxff)

156 My mother bought into the Grape Nuts shit. Gave them to us one morning and my father cussed the whole time.

Then, he warmed the milk up in a pan, added the Grape Nuts and let it simmer for a bit.

That's how I'd do Grape Nuts if I'm doing them at all. Which is never.

Posted by: Martini Farmer at October 09, 2022 05:01 PM (BFigT)

157 WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?
Posted by: Weasel at October 09, 2022 04:09 PM (0IeYL)

I only drink milk straight from the carton if I can be sure that Mrs928 isn't around.

Posted by: G'rump928(c) has drink taken at October 09, 2022 05:01 PM (MeDDJ)

158 Found it! Monica's Pies in Naples NY

Posted by: Tonypete at October 09, 2022 05:01 PM (LsEU/)

159 So I had to go look at the Grape Nuts website for the answer. Grape Nuts has neither grapes or nuts. It is baked barley and wheat and heaven knows how many sugars that is then ground into the glass granules we know as Grape Nuts.

Posted by: Jen the original at October 09, 2022 05:01 PM (MZgxa)

160 37 And I found a company called PictSweet. They make frozen veggies, prepared for air fryers. They have okra! I didn't move my air fryer but I knowhow to fry okra.

For canning knowhow, I like Homestead Heart and Alaska Prepper. Her Homestead Skills, Ou the Back Door and Appalachia Homestead are good too.

Posted by: Notsothoreau at October 09, 2022 04:18 PM (uz3Px)

We've been using Pict Sweet, especially the okra (in the past, when we didn't have our own frozen). Good stuff.

I love Patara with Appalachia's Homestead. For canning know-how, including evaluating canners, check out RoseRed Homestead. She's awesome and knows the science. I think she's a professor somewhere.

Posted by: Miley, okravangelist at October 09, 2022 05:02 PM (Mzdiz)

161 159 So I had to go look at the Grape Nuts website for the answer. Grape Nuts has neither grapes or nuts. It is baked barley and wheat and heaven knows how many sugars that is then ground into the glass granules we know as Grape Nuts.

Posted by: Jen the original at October 09, 2022 05:01 PM (MZgxa)

Named after grape shot. Probably

Posted by: jim (in Kalifornia) at October 09, 2022 05:02 PM (ynpvh)

162 There used to be a shredded wheat cereal, not the one looked like hay bales, but the one that was like you raked it up from under a cedar tree.

Posted by: Eromero at October 09, 2022 05:02 PM (/RDPd)

163 Big pot of spinach Florentine spaghetti sauce simmering.

Posted by: Ben Had at October 09, 2022 05:03 PM (ylhNU)

164 159 So I had to go look at the Grape Nuts website for the answer. Grape Nuts has neither grapes or nuts. It is baked barley and wheat and heaven knows how many sugars that is then ground into the glass granules we know as Grape Nuts.
Posted by: Jen the original at October 09, 2022 05:01 PM (MZgxa)

When they bake it, they have to burn it to a crisp before it gets ground up, b/c if they didn't burn it, I don't think wheat, barley, and sugar could get THAT hard and that unable to EVER soften...

Posted by: Nova local at October 09, 2022 05:03 PM (exHjb)

165
Egg nog has reared it head in stores.

Posted by: Hadrian the Seventh at October 09, 2022 05:03 PM (1Nxff)

166 164 159 So I had to go look at the Grape Nuts website for the answer. Grape Nuts has neither grapes or nuts. It is baked barley and wheat and heaven knows how many sugars that is then ground into the glass granules we know as Grape Nuts.
Posted by: Jen the original at October 09, 2022 05:01 PM (MZgxa)

When they bake it, they have to burn it to a crisp before it gets ground up, b/c if they didn't burn it, I don't think wheat, barley, and sugar could get THAT hard and that unable to EVER soften...

Posted by: Nova local at October 09, 2022 05:03 PM (exHjb)

Used for cannon shot when the leaded stuff ran out...

Posted by: jim (in Kalifornia) at October 09, 2022 05:04 PM (ynpvh)

167 I didn't even think about canning milk and cream. I need to look into that. I bought some whole milk powder last summer, but never needed it. I don't know if it's still good, and hope I don't need to find out!

Posted by: Miley, okravangelist at October 09, 2022 05:04 PM (Mzdiz)

168 If you rely Grape Nuts soften in vanilla yogurt for about 15 minutes, then serve with some fresh berries, they are really yummy. And won't break your teeth

Posted by: nurse ratched at October 09, 2022 05:04 PM (U2p+3)

169 Big pot of spinach Florentine spaghetti sauce simmering.
Posted by: Ben Had

Well shit! And I'm 1000 miles away.

Posted by: Tonypete at October 09, 2022 05:04 PM (LsEU/)

170 165
Egg nog has reared it head in stores.

Posted by: Hadrian the Seventh at October 09, 2022 05:03 PM (1Nxff)

But it's not even Halloween yet...

Posted by: jim (in Kalifornia) at October 09, 2022 05:04 PM (ynpvh)

171 Nice looking chicken ! Will never do that in a pan.

Posted by: runner at October 09, 2022 05:04 PM (V13WU)

172 Hold a wooden kitchen match (unlit) between your teeth when chopping onions
Posted by: Eromero at October 09, 2022 04:50 PM (/RDPd)

wut ?

Posted by: runner at October 09, 2022 05:05 PM (V13WU)

173 Sarah won't even use her name anymore, from shame, I suppose.

Posted by: jim (in Kalifornia) at October 09, 2022 05:05 PM (ynpvh)

174
Big pot of spinach Florentine spaghetti sauce simmering.
Posted by: Ben Had

_________

*grabs keys*

Posted by: Hadrian the Seventh at October 09, 2022 05:05 PM (1Nxff)

175 Found it! Monica's Pies in Naples NY
Posted by: Tonypete

I fished Seneca lake more than a few times; a buddy of mine lived up thataway.

Posted by: JT at October 09, 2022 05:06 PM (T4tVD)

176 Funny, I was the one in our big family that ate all the Grape Nuts with milk and honey over the top.
Loved the taste.

Now that Jen has let us know what they are made up I can blame them for my love of beer! (Malted barley)

Posted by: AZ deplorable moron at October 09, 2022 05:06 PM (Dgmar)

177 CBD, Kanye West decided to leave some commentary at the end of the degradation of western culture thread. Sad.

Posted by: runner at October 09, 2022 05:06 PM (V13WU)

178 Ben Had!
That sounds lovely.

Posted by: nurse ratched at October 09, 2022 05:07 PM (U2p+3)

179
The old Ball Blue Book in Miley's picture there is edition 26-B. That was first published in 1956, I see, but this one has Copyright 1959 on the inside cover.

The jar in the picture is a Ball *2 qt* Perfect Mason. It's old. However, 2 qt. are not used in canning much anymore. There are very few, if any recipes for 2 qt. That wouldn't fit in the canner anyway. They would fit in those very tall ones, where you can do two layers of pint jars.

Posted by: publius, Rascally Mr. Miley (Mzdiz) at October 09, 2022 05:07 PM (Mzdiz)

180 Hold a wooden kitchen match (unlit) between your teeth when chopping onions
Posted by: Eromero at October 09, 2022 04:50 PM (/RDPd)

What if its struck by lightening ?

Posted by: JT at October 09, 2022 05:07 PM (T4tVD)

181 176 Funny, I was the one in our big family that ate all the Grape Nuts with milk and honey over the top.
Loved the taste.

Now that Jen has let us know what they are made up I can blame them for my love of beer! (Malted barley)

Posted by: AZ deplorable moron at October 09, 2022 05:06 PM (Dgmar)

I was in Scotland 20+ years ago...and the smell from the Scotch Wiskey distilleries was heaven. I wanted a bowl of whatever they were cooking.

Posted by: jim (in Kalifornia) at October 09, 2022 05:07 PM (ynpvh)

182 TonyPete @ 148, I read somewhere that before bagels came sliced the Sunday morning ERs saw lots of bagel injuries from slicing them. Not as dangerous as oyster knives IMO.

Posted by: Eromero at October 09, 2022 05:08 PM (/RDPd)

183 Do not give away the one pictured!
You can get a copy at Amazon: Ball Blue Book: A Guide to Home Canning, Freezing and Dehydration, Vol. 1 Paperback – January 1, 1999 merely $71.64

Posted by: AZ deplorable moron at October 09, 2022 04:19 PM (Dgmar)

That one belonged to my mother-in-law, and we're definitely keeping it! I also ordered a new one with more recipes and info in it (it's now going for $19.99 on Amazon, but I think I paid less for it).

Posted by: Miley, okravangelist at October 09, 2022 05:08 PM (Mzdiz)

184 Has anyone has Texas Pete's sauce? Is it good?

I'm not a fan of the lawsuit no matter what, but I don't see why some Californias has the right to bitch about something being insufficiently Texan.

Posted by: bear with asymmetrical balls at October 09, 2022 05:08 PM (KFhLj)

185 182 TonyPete @ 148, I read somewhere that before bagels came sliced the Sunday morning ERs saw lots of bagel injuries from slicing them. Not as dangerous as oyster knives IMO.

Posted by: Eromero at October 09, 2022 05:08 PM (/RDPd)

Just don't stick your dick in the pickle slicer.
https://jokes4us.com/winnersjokes/pickleslicerjoke.html

Posted by: jim (in Kalifornia) at October 09, 2022 05:08 PM (ynpvh)

186 I've been told bagels do more damage than almost any other food. The suction created by biting into one pulls apart cracked teeth, crowns, etc.

Posted by: Tonypete at October 09, 2022 04:58 PM (LsEU/)

When I lived in CA I had a great dentist who told me that as long as I insisted on eating corn nuts he would keep buying nice cars.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:09 PM (XIJ/X)

187 I'm looking at spending Thanksgiving alone. So what special meal could I make for myself alone.
----
Take out for the whole meal and share some with the dog.

Posted by: dartist at October 09, 2022 05:09 PM (9X/y4)

188 This week's Sunday steaks are porterhouses. Someone gifted me some Guerande salt (it's Freuuunch) a while back. That and the sear from the wood fire will be the extent of the seasonings - well maybe some black pepper, but that's it. That's all I need! And this wine...

Posted by: Joe Kidd at October 09, 2022 05:09 PM (bUGMk)

189 I was in Scotland 20+ years ago...and the smell from the Scotch Wiskey distilleries was heaven. I wanted a bowl of whatever they were cooking.
Posted by: jim

When boiling the wort (making beer) that smell wafts over the neighborhood. We've had neighbors ask what we were cooking.
I don't remember any of them turning up their noses at the end result either.

Posted by: AZ deplorable moron at October 09, 2022 05:10 PM (Dgmar)

190 187 I'm looking at spending Thanksgiving alone. So what special meal could I make for myself alone.
----
Take out for the whole meal and share some with the dog.

Posted by: dartist at October 09, 2022 05:09 PM (9X/y4)

Chinese takeout. Have the duck head chopped off first.
https://www.youtube.com/watch?v=xTq20prt0K8

Posted by: jim (in Kalifornia) at October 09, 2022 05:11 PM (ynpvh)

191
Was Grape Nuts invented by a dentist to boost business?
Posted by: jim

They never give up, do they?

Posted by: Bertram Cabot, Jr. at October 09, 2022 05:11 PM (63Dwl)

192 Posted by: Joe Kidd at October 09, 2022 05:09 PM (bUGMk)

I'll probably get an argument from a bunch of people, but I don't think that steaks need pepper, and I also think that the pepper burns when the steaks are grilled and it gets a sharp flavor.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:11 PM (XIJ/X)

193 Chinese takeout. Have the duck head chopped off first.
https://www.youtube.com/watch?v=xTq20prt0K8
Posted by: jim

Fra rah rah rah. . . .

Posted by: Tonypete at October 09, 2022 05:12 PM (LsEU/)

194 Ok, I looked it up. ~ 1/3 tsp salt in stick of butter. When measuring quantities by eye that's rather inconsequential.

And what's a pinch of salt? 1/8 tsp? 1/4? I would think finger size matters.

Posted by: olddog in mo at October 09, 2022 05:12 PM (ZACZn)

195 I like Texas Pete. It has a better flavor than Tabasco and is not as hot.

Posted by: fd at October 09, 2022 05:12 PM (sn5EN)

196 WeaselWoman is telling me it's impolite to eat food directly out of the container and then returning it to the fridge. Anyone else ever heard of this?
Posted by: Weasel

Mrs D isnt a fan of me drinking the lemonade straight from the container. Good thing her chair has it's back to the kitchen.

Posted by: Diogenes at October 09, 2022 05:12 PM (anj39)

197 I would think finger size matters.
Posted by: olddog in mo

*here we go. . . . *

Posted by: Tonypete at October 09, 2022 05:12 PM (LsEU/)

198
Looking, I see the only "approved" 2 qt recipes are for highly acidic juices, apple and grape usually. Here's Clempson Cow Collidge Extensionamun on that:

https://tinyurl.com/2h6mxxfz

Posted by: publius, Rascally Mr. Miley (Mzdiz) at October 09, 2022 05:13 PM (Mzdiz)

199 197 I would think finger size matters.
Posted by: olddog in mo

*here we go. . . . *

Posted by: Tonypete at October 09, 2022 05:12 PM (LsEU/)

For pinching and other matters...

Posted by: jim (in Kalifornia) at October 09, 2022 05:13 PM (ynpvh)

200 I haven't clicked on that butter burger video but I already love the name.

And I LOVE seeing that wedding ring on Publius' hand!

Posted by: bluebell at October 09, 2022 05:13 PM (aeePL)

201 Wish I could find a good recipe or brand of tomato jam. Love it on breakfast sandwiches.

Posted by: Ultra pj at October 09, 2022 04:42 PM (G1dq6)

https://foodinjars.com/ recipe/tomato-jam/

This one makes about 6 half pints and calls for water bath canning. You could make a smaller batch and just keep it in the fridge.

Posted by: Miley, okravangelist at October 09, 2022 05:14 PM (Mzdiz)

202 Also from the Grape Nuts site a blast from the past. Euell Gibbons and the beginning of the environmental nazis

Posted by: Jen the original at October 09, 2022 05:15 PM (AhwG8)

203 Posted by: runner at October 09, 2022 05:06 PM (V13WU)

Thanks.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:15 PM (XIJ/X)

204 Posted by: Village Idiot's Apprentice at October 09, 2022 04:54 PM (1n+EO)
-----
Almond milk isn't from Texas, either?

Posted by: Weasel at October 09, 2022 05:15 PM (0IeYL)

205 And I LOVE seeing that wedding ring on Publius' hand!

Posted by: bluebell at October 09, 2022 05:13 PM (aeePL)

I KNOW, RIGHT? Added value!

Posted by: Miley, okravangelist at October 09, 2022 05:16 PM (Mzdiz)

206 Has anyone has Texas Pete's sauce? Is it good?

Posted by: bear with asymmetrical balls at October 09, 2022 05:08
--------------------
Yes, it's good. But I usually buy Frank's.

Posted by: olddog in mo at October 09, 2022 05:16 PM (ZACZn)

207 Good thing her chair has it's back to the kitchen.

Posted by: Diogenes at October 09, 2022 05:12 PM (anj39)

If she is a mother she has eyes in the back of her head...and excellent hearing.

She knows...and is plotting your demise.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:17 PM (XIJ/X)

208 runner @ 172-
I was chopping onions to go in a chicken perlew, old dude in charge said hold this match between your teeth, won't make your eyes water. Far's I remember it worked. Of course I was drinking a little.

Posted by: Eromero at October 09, 2022 05:17 PM (/RDPd)

209 I like Texas Pete. It has a better flavor than Tabasco and is not as hot.

Posted by: fd at October 09, 2022 05:12 PM (sn5EN)

I don't think I have ever had it but I am going to buy a bottle just on general principles.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:17 PM (XIJ/X)

210 On my iPad.Guess I have not posted on this.

Posted by: Pug Mahon at October 09, 2022 05:18 PM (x8Wzq)

211 I found the simplest, most elegant chicken recipe. 2 T kosher salt, 1 T garlic powder, 1 T black pepper, 1 lemon and avocado oil. Dry the chicken and remove anything inside. Rub with oil and sprinkle the spices inside and out. Quarter the lemon, squeeze a bit and drop each piece inside. Then truss and bake at 300F. A 7 pounder takes about 3 hours. Easy peasy and delicious.

Posted by: Miley, okravangelist at October 09, 2022 05:19 PM (Mzdiz)

212 I've seen recipes that call for leaving a salted steak in the fridge overnight but was afraid of wrecking it. CBD do you rinse it the next day or just pat it dry?

Posted by: dartist at October 09, 2022 05:19 PM (9X/y4)

213 I cook chicken legs/thighs at 425 for 45 minutes all the time. Lots of butter and spices on the skin. Helps if they’re on a rack so they don’t sit in their own fat.

Posted by: Kevin at October 09, 2022 05:20 PM (VoCmc)

214 It worked. Carry on. This is my go-to for our vacation. Getting really stoked, you guys.

Posted by: Pug Mahon at October 09, 2022 05:20 PM (x8Wzq)

215
The wife puts sandwich bags on her hands and wears glasses when she's cutting raw onions. They don't bother me at all.

Had first beef stew of the season tonight. Prolly freeze the leftovers for next week sometime.

Posted by: Divide by Zero at October 09, 2022 05:20 PM (y3pKJ)

216
You will pry Texas Pete from my cold dead hands. Ain't nothing like that stuff. Goes good on scrambled eggs.

There is also a Texas Pete pepper "sauce", basically pepper vinegar. That goes good on turnip greens. Spinach too.

Posted by: publius, Rascally Mr. Miley (Mzdiz) at October 09, 2022 05:21 PM (Mzdiz)

217 CBD - Maybe the coarse grind that I go with, coupled with the 2.5 min/side minimizes burning. Pepper is a must on a filet, maybe less so in the fattier cuts. I tried adding the pepper afterwards, and it lacked depth, IMO..

Posted by: Joe Kidd at October 09, 2022 05:21 PM (bUGMk)

218 Remember to bring your favorite "HOT" sauce to Texas. You don't want to disappoint Pete Bog.

Posted by: Ben Had at October 09, 2022 05:22 PM (ylhNU)

219 Some parts of the grape nuts are edible after soaking in milk for two days.

Posted by: fd at October 09, 2022 04:54 PM (sn5EN)

Grape Nut custard.

Posted by: Miley, okravangelist at October 09, 2022 05:22 PM (Mzdiz)

220 If she is a mother she has eyes in the back of her head...and excellent hearing.

She knows...and is plotting your demise.
Posted by: CharlieBrown'sDildo at October 09, 2022 05:17 PM (XIJ/X)

Good point.
If you don't see any more posts from me in the futurrrrrrrrrrrrrrr.......

Posted by: Diogenes at October 09, 2022 05:22 PM (anj39)

221 The wife puts sandwich bags on her hands and wears glasses when she's cutting raw onions.
Posted by: Divide by Zero

After cutting jalapeño's for the first time, the lovely Mrs. TP does the same.

She also discovered using the restroom immediately after that first time cutting the peppers before washing her hands was a very bad idea.

Posted by: Tonypete at October 09, 2022 05:23 PM (LsEU/)

222 216
You will pry Texas Pete from my cold dead hands. Ain't nothing like that stuff. Goes good on scrambled eggs.

There is also a Texas Pete pepper "sauce", basically pepper vinegar. That goes good on turnip greens. Spinach too.
Posted by: publius, Rascally Mr. Miley (Mzdiz) at October 09, 2022 05:21 PM (Mzdiz)

Also, Texas Pete makes a Sriracha sauce, which tastes like Sriracha sauce if it was made with Texas Pete *shifty eyes*

And yes, it is good on scrambled eggs. Made in Winston-Salem, NC.

Posted by: I am the Shadout Mapes, the Housekeeper at October 09, 2022 05:23 PM (PiwSw)

223 Some rando on a TikTok video:

Start a LLC, and write off your car, your phone, your time, your house.

Me: 87,000 armed IRS agents have joined the chat.

Posted by: Sticky Wicket at October 09, 2022 05:23 PM (CCf67)

224 Food inflation wins for the week.

Kids and spouse got to enjoy a free large 1 topping Paisono's pizza today for lunch b/c apparently I hadn't ordered one in awhile. So, now I remembered why...the current large pizza price is $15.99 before any toppings and tax. Sheesh. Spouse tells me he got a coupon after the pick up, so we may have another Sunday pizza in my kids future this month.

HMart has been putting extra products on sale in store, more than their ad. Today, it was broccoli (99 cents/lb), bananas (49 cents/lb), and fresh Norwegian salmon filets ($7.99/lb) - yes, I bought them all and the other ad-based sale products b/c I'll figure something out with good food. It made up for paying almost $3/package for hot dog buns at Target.

Posted by: Nova local at October 09, 2022 05:24 PM (exHjb)

225 Odd that somebody can get sued for Texas Pete not being from Texas, yet folks still gulp down almond milk.
Posted by: Village Idiot's Apprentice

Someone in the same area ought to bring suit on that to the same judge.
After that 'plant based meat'.

Posted by: AZ deplorable moron at October 09, 2022 05:00 PM (Dgmar)

Nobody has standing.

Posted by: Hawaiian judges at October 09, 2022 05:24 PM (Mzdiz)

226 If I'm wearing my contacts, I can chop onions all day with nary a tear. If I'm not wearing them, I'm crying a river within ten seconds.

Posted by: bluebell at October 09, 2022 05:25 PM (aeePL)

227 a sitting judge can't stand ?

Posted by: JT at October 09, 2022 05:25 PM (T4tVD)

228 221 The wife puts sandwich bags on her hands and wears glasses when she's cutting raw onions.
Posted by: Divide by Zero

After cutting jalapeño's for the first time, the lovely Mrs. TP does the same.

She also discovered using the restroom immediately after that first time cutting the peppers before washing her hands was a very bad idea.

Posted by: Tonypete at October 09, 2022 05:23 PM (LsEU/)

We buy food handling gloves from Costco Business for just just contingencies.

Posted by: jim (in Kalifornia) at October 09, 2022 05:27 PM (ynpvh)

229 When I lived in CA I had a great dentist who told me that as long as I insisted on eating corn nuts he would keep buying nice cars.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:09 PM (XIJ/X)

Amen to that. They're the most destructive things I can imagine.

Posted by: Hawaiian judges at October 09, 2022 05:29 PM (Mzdiz)

230 My chile was pretty good

Posted by: Skip at October 09, 2022 05:29 PM (xhxe8)

231 the proprietor of a local cafe we frequent...which is really good, btw....was demonstrating why her prices were going up, by citing the 4.60 per dozen cost of eggs from her WHOLESALE supplier. Eggs at the Dickson City Walmart are selling for 2.16 per dozen.

Posted by: Sticky Wicket at October 09, 2022 05:30 PM (CCf67)

232 How timely a topic! Just back from the gym, got two roasting chickens yesterday buy-one-get-one, and I'm wondering what recipe(s) to use on them (oven, not grill - didn't even have working ovens for a long time, so have grilled 3-5 times a week forever).

There's the great meyer lemon recipe I've done in the past, but 1) lazy, and it requires a bit of work (blending onions etc to make the sauce), and 2) would like something "new", and simple.

Are there Duplication Recipes for how the stores do their roast chickens? Or is that more a matter of a commercial oven, and we can't reproduce it at home?

Posted by: rhomboid at October 09, 2022 05:32 PM (OTzUX)

233 I was given a few boxes of nitrile gloves for the coof that work great for cleaning hot peppers.

Posted by: dartist at October 09, 2022 05:32 PM (9X/y4)

234 230 My chile was pretty good

Posted by: Skip at October 09, 2022 05:29 PM (xhxe

And your chili?

Posted by: jim (in Kalifornia) at October 09, 2022 05:32 PM (ynpvh)

235
Texas Pete is standard in all of the restaurants and joints around here. The pepper sauce too, although there are other brands used as well.

You'll note the bottle has those little green peppers stacked up. When the juice is gone, you might wonder, can I just add more vinegar and still get the flavor? Yes, you can.

A waitress let slip that's what they do. How many times you can do that, I don't know, and she didn't either.

Posted by: publius, Rascally Mr. Miley (Mzdiz) at October 09, 2022 05:32 PM (Mzdiz)

236 /off Hawaiiann judges sock.

Bluebell, you have Mileymail.

Posted by: Miley, okravangelist at October 09, 2022 05:33 PM (Mzdiz)

237
If I'm wearing my contacts, I can chop onions all day with nary a tear. If I'm not wearing them, I'm crying a river within ten seconds.

Posted by: bluebell at October 09, 2022 05:25 PM

Yup, I coulda/shoulda mentioned my wearing contacts helps. But I'm not about to suggest my wife forgo her 20/20 vision when I don't mind cutting onions.

Posted by: Divide by Zero at October 09, 2022 05:33 PM (y3pKJ)

238 Are there Duplication Recipes for how the stores do their roast chickens? Or is that more a matter of a commercial oven, and we can't reproduce it at home?

Posted by: rhomboid at October 09, 2022 05:32 PM (OTzUX)

That chicken recipe I posted is pretty damn close. Not as brown, though.

Posted by: Miley, okravangelist at October 09, 2022 05:34 PM (Mzdiz)

239 rhomboid, my favorite way to roast chicken is to squeeze the juice of a lemon (cut in halves) over the chicken, then throw the halves inside the chicken. Season however you like (I'm partial to just salt, pepper, garlic powder, and tarragon), then roast at 325 until done, basting occasionally. Don't skimp on the salt.

Your onion jam recipe looks great! I have to try it.

Posted by: bluebell at October 09, 2022 05:35 PM (aeePL)

240 I use a 50/50 mix of Tobasco and the juice in the jar from the "Sport Pepper" bottle. And replenish that juice with vinegar, and that's good for about three full cycles before the peppers grow too weak and dilute.

The blend, along with a light hit of chili powder and a couple tablespoons of bacon grease...NOW your Black Refried Beans taste the way that He Intended.

Drop a few tablespoons of those on your hot-off the flatttop tortilla, add some fajitas, sharp cheddar and other stuff if you're so inclined. You'll put more than a few TexMex Mamacitas (and restaurants!) to shame, with their bland, boring beans.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at October 09, 2022 05:35 PM (e6UQI)

241 Bluebell, you have Mileymail.
Posted by: Miley, okravangelist at October 09, 2022 05:33 PM (Mzdiz)
-------

I saw, thank you! And I wrote you back. Congrats!

Posted by: bluebell at October 09, 2022 05:36 PM (aeePL)

242 Well I remember the curious problems many years ago, first time I was handling dried chiles, and went to the bathroom. A small dance ensued, and then I realized what had happened.

The sulfur in onions (obviously) is volatile, so when cut there's the eye thing. Dried chiles, and I think fresh, don't work the same way. The capsaicin shouldn't aerosolize under normal conditions, I wouldn't think.

Posted by: rhomboid at October 09, 2022 05:37 PM (OTzUX)

243 Yup, I coulda/shoulda mentioned my wearing contacts helps. But I'm not about to suggest my wife forgo her 20/20 vision when I don't mind cutting onions.
Posted by: Divide by Zero at October 09, 2022 05:33 PM (y3pKJ)
--------

People have great success wearing swim goggles. In case she needs to do some emergency onion chopping when you're not around.

Posted by: bluebell at October 09, 2022 05:37 PM (aeePL)

244 CBD do you rinse it the next day or just pat it dry?

Posted by: dartist at October 09, 2022 05:19 PM (9X/y4)

Usually nothing. If it is very moist I will sometimes pat it dry. But I never rinse.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:38 PM (XIJ/X)

245 Posted by: bluebell at October 09, 2022 05:35 PM (aeePL)

See! Gentle heat for chicken is the way to go!

Posted by: CharlieBrown'sDildo at October 09, 2022 05:39 PM (XIJ/X)

246 See! Gentle heat for chicken is the way to go!
Posted by: CharlieBrown'sDildo at October 09, 2022 05:39 PM (XIJ/X)
-------

For a whole roast chicken, yes. Although sometimes I'll do it a little higher, like maybe 350-375.

But chicken pieces (which around here means bone-in dark meat) I do at 400 or 425.

Posted by: bluebell at October 09, 2022 05:41 PM (aeePL)

247 Miley, thanks, I figured there might be chicken recipes up above, but of course skipped to end of comments - will scan up.

bluebell, thanks, well I have a lemon tree so that approach would be easy. My other recipe involves roasting shallots with the bird then blending them into a sauce, but feeling lazy. And note the onion jam recipe is from someone else, I just posted it up here a while back - credit to the actual author is in CBD's posting I think.

Posted by: rhomboid at October 09, 2022 05:41 PM (OTzUX)

248 Are there Duplication Recipes for how the stores do their roast chickens? Or is that more a matter of a commercial oven, and we can't reproduce it at home?

Posted by: rhomboid at October 09, 2022 05:32 PM (OTzUX)

I think it is a combination of rotisserie, which is a great way to make chicken, and wet brining in salt, sugar and a ton of spices.

But I will cheerfully admit that a Costco roast chicken isn't worth trying to duplicate. They are delicious, and less expensive than anything I can make.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:42 PM (XIJ/X)

249 But chicken pieces (which around here means bone-in dark meat) I do at 400 or 425.

Posted by: bluebell at October 09, 2022 05:41 PM (aeePL)

I'll allow it...

Posted by: CharlieBrown'sDildo at October 09, 2022 05:43 PM (XIJ/X)

250 So now I'm confusulated (more than usual).

For the whole roasters - 325, or 425, or something in between? And how long at each temp? I have a digital thermometer probe so can check (ovens even have that fancy built-in thermometer probe thinggy, which I might use).

Posted by: rhomboid at October 09, 2022 05:43 PM (OTzUX)

251 Usually nothing. If it is very moist I will sometimes pat it dry. But I never rinse.
----
I'll have to try that. My go to is just salt as well but only for an hour or so, delicious and doesn't need anything else. Thanks

Posted by: dartist at October 09, 2022 05:44 PM (9X/y4)

252 rhomboid, another one that's easy and good (assuming you have the ingredients on hand) is laying whole green onions on the bottom of the baking dish, then tossing whole unpeeled garlic cloves, lots of them, in a bit of olive oil and throwing them on top of the green onions, then setting the chicken on top and seasoning however you like.

The roasted garlic then must be popped out of the skins and spread on biscuits or French bread. Spoon the green onions and drippings over the chicken. Again, don't spare the salt!

Posted by: bluebell at October 09, 2022 05:45 PM (aeePL)

253 CBD I figured it was the rotisserie situation, which I can't duplicate. No time to brine these guys, and also a bit lazy here this time. Really should brine them. I always brine pork chops now, but not always whole roasters. They take up a lot of space in the fridge, I usually try to cook them soon after purchase.

Posted by: rhomboid at October 09, 2022 05:45 PM (OTzUX)

254 I'd wager it's a target for unionization = one of the real reasons for the suit.

Texas Pete is under Garner Foods of which Ann Garner Riddle is President & CEO. "The sauce that took a family from rags to riches." Company employs about 500. Expanded warehousing to 31 acres of previously undeveloped land, minutes from Winston Salem airport. Texas Pete maker just opened a $20 million distribution center.

KH visited NC & alleged the state needs better pay and has been historically "unfriendly" toward unions. She called for more unions jobs. Note: Warehousing is a federal 'target' - wage enforcement, safety and health, worker rights, unionization. However, NC is under state jurisdiction for such matters, not federal as is Texas.

Posted by: Lola at October 09, 2022 05:46 PM (NIYa7)

255 I have learned the hard way about grilling chicken--especially if you marinate it beforehand, as I do in olive oil and lemon juice and in a prior coat of cracked peppercorns.

The trick is to PAY ATTENTION to what you're doing. Do not try to multi-task while grilling. Grill on a low flame and keep turning the chicken constantly. Spatchcocking is particularly tricky for the reasons cited, so if you are not up to the challenge, cut it up into smaller pieces first. Those will not only cook faster, but will be finished at the same time.

Posted by: go get your fuckin shine box at October 09, 2022 05:47 PM (WusEB)

256 Gotta go feed the folks. It's pancakes 'n' bacon night. See y'all later!

Posted by: Miley, okravangelist at October 09, 2022 05:47 PM (Mzdiz)

257 rhomboid, I do whole chickens at 325, and it takes a while, maybe 1.5 hours or so, depending on the size of your chicken. I take the temperature in the thigh and pull it out when it gets to 175-ish.

Posted by: bluebell at October 09, 2022 05:48 PM (aeePL)

258
For some reason, my wife enjoys making beef stew with me. I handle the garlic, the sauteing of onions and stew meat, the corn, the peas, the celery, the sweet potatoes, the red pepper, etc... while she does the carrots and potatoes. We possibly spend an hour on prep. Then I walk away and let her clean up.

Later, I make her favorite muffins with poppy seeds with a corn meal base. Then leave that mess for her to clean up.

Why does that work? It's complicated. Food is good. Tasty food is even better.

Posted by: Divide by Zero at October 09, 2022 05:48 PM (y3pKJ)

259 The roasted garlic then must be popped out of the skins and spread on biscuits or French bread.

Posted by: bluebell at October 09, 2022 05:45 PM (aeePL)

Nonsense.

The roasted garlic is to be eaten by the cook (furtively hunched over the roasting pan) after he takes the chicken out of the oven and before anyone else can see it in its roasted, chicken-fat-soaked glory.

Posted by: CharlieBrown'sDildo at October 09, 2022 05:50 PM (XIJ/X)

260 I can take the heat--I coat my steaks- I only serve filets- in garlic powder only. Makes a perfect crust and a perfectly rare inside.

Posted by: Ben Had at October 09, 2022 05:51 PM (ylhNU)

261 Thanks bluebell. If you use a roasting rack, does that affect time, or quality/outcome? For some reason I'm in the habit of using a roasting rack with whole chickens.

Posted by: rhomboid at October 09, 2022 05:51 PM (OTzUX)

262 I bought a small ham for roasting or smoking
I also bought a can of of Stags Chili for another. The dog will go crazy when I heat up the Chili because she will think I'm eating a can of her food

Silly dog

Posted by: That NLurker guy at October 09, 2022 05:52 PM (eGTCV)

263 It's funny bluebell, the meyer lemon recipe I'm too lazy to do has you drizzle and roast the shallots with the bird, then squeeze them out into the blender to make the sauce. I'll send the recipe to CBD for future use or general benefit. It's damn good. And you don't have to have a meyer lemon tree, but of course it helps.

Posted by: rhomboid at October 09, 2022 05:53 PM (OTzUX)

264 I'm looking at spending Thanksgiving alone. So what special meal could I make for myself alone.
Posted by: That NLurker guy

I usually grill a 2.5lbs bone-in turkey breast every other month. Dry Brine overnight,
then seasoned with brown sugar, onion/garlic powder, thyme sage parsley mix, pepper most under the skin then some on the outside. Use two-sided grill heat, on the cool side. Some wood (never use mesquite). It's 45 min to an hour depending on weight.

Next day I shredded the meat for enchiladas or turkey salad sammies, turkey and rice, or jambalaya.

Posted by: weft cut-loop at October 09, 2022 05:53 PM (IyrhE)

265 In our house cooking time is quality time. Talk, drink some wine, joke around.

Posted by: Eromero at October 09, 2022 05:54 PM (gktX6)

266 The roasted garlic is to be eaten by the cook (furtively hunched over the roasting pan) after he takes the chicken out of the oven and before anyone else can see it in its roasted, chicken-fat-soaked glory.
Posted by: CharlieBrown'sDildo at October 09, 2022 05:50 PM (XIJ/X)
-------

If you have to resort to that, you are not putting nearly enough garlic in there. This is one of those "40 cloves or bust" kind of things.

Posted by: bluebell at October 09, 2022 05:57 PM (aeePL)

267 Thanks bluebell. If you use a roasting rack, does that affect time, or quality/outcome? For some reason I'm in the habit of using a roasting rack with whole chickens.
Posted by: rhomboid at October 09, 2022 05:51 PM (OTzUX)
---------

I shouldn't think so. Roast until it gets nice and brown and then take its temp. I honestly don't pay much attention to time - I'm always busy doing something else in the kitchen so I just check from time to time.

Posted by: bluebell at October 09, 2022 05:58 PM (aeePL)

268 Never pan-fried a spatch-cocked chicken before, but I do love a roast whole chicken. Very moist, tender and delicious.

Posted by: Dr. Bone at October 09, 2022 05:59 PM (z+OQR)

269 I was gifted a Ronco Rotisserie. Only used it couple of times. I'm too lazy to drag out of storage and it takes up a lot space. But, boy howdy, does it make great rotisserie chicken.

Posted by: olddog in mo at October 09, 2022 05:59 PM (ZACZn)

270 And you don't have to have a meyer lemon tree, but of course it helps.

Posted by: rhomboid at October 09, 2022 05:53 PM (OTzUX)

That's cheating.

I would roast the chicken with two lemons cut in half with the cut side down in the roasting pan. Then when the chicken is done I would squeeze them for all they are worth, getting the meat out of them as much as possible. Whisk to deglaze, then finish with butter for a decadent pan sauce.

Posted by: CharlieBrown'sDildo at October 09, 2022 06:00 PM (XIJ/X)

271 Okay, off to feed my fam - my college boy is home for the weekend and he requested pot roast, so the house smells really good and it's now time to mash the taters. Bon appétit, y'all!

Posted by: bluebell at October 09, 2022 06:00 PM (aeePL)

272 If you have to resort to that, you are not putting nearly enough garlic in there. This is one of those "40 cloves or bust" kind of things.

Posted by: bluebell at October 09, 2022 05:57 PM (aeePL)

You may have a point. Although the cook in my house might just eat all 40 cloves.

Posted by: CharlieBrown'sDildo at October 09, 2022 06:01 PM (XIJ/X)

273 I have a truffle zest I shower on steaks with salt before grilling. Learned the trick from a friend.

Let rest, covered with a pat of Irish butter.

Serve with mushrooms and shallot sautéed in butter and red wine.

Posted by: nurse ratched at October 09, 2022 06:01 PM (U2p+3)

274 weft-cut with a great suggestion there. For years I'd do a turkey breast for T-giving, along with my favorite sides. When I was by myself, or just one other person.

Last couple of years I put the turkey (think it was pre-brined) on the grill, indirect heat, roasted. Put in and kept replacing packets of soaked applewood chips (this is a gas grill). Dang if that turkey hasn't had a great smokey flavor.

So the pre-brined turkey breasts are a great option, and not just for T-giving of course.

Posted by: rhomboid at October 09, 2022 06:01 PM (OTzUX)

275 You may have a point. Although the cook in my house might just eat all 40 cloves.
Posted by: CharlieBrown'sDildo at October 09, 2022 06:01 PM (XIJ/X)
-------

Perhaps I should have noted that 40 is the minimum.

Or just make yourself some garlic confit.

Posted by: bluebell at October 09, 2022 06:01 PM (aeePL)

276 After a few times of pork chops with mushroom soup in the crock pot last night I had a pack of chops that I'd frozen in a teriyaki marinade. So I did those in a bbq sauce with some vinegar and water in the crock pot cuz a) its getting past grilling season and b) dad wants his meat falling apart tender anymore.

They turned out fine but I may need to rethink the "I don't want to cook when I'm horse camping thing" so that I can have food cooked to be really tasty rather than food that is elderly friendly and doesn't taste gross.

Posted by: PaleRider is simply irredeemable at October 09, 2022 06:02 PM (3cGpq)

277 Forget the pasta- slapped the sauce on some garlic bread and popped the cork on the wine.

Posted by: Ben Had at October 09, 2022 06:03 PM (ylhNU)

278 All this chicken talk reminds me that I like my chicken falling off the bone and reminds me of a recipe I used to make a lot with cut up chicken, porcini, wine and tomatoes. Cooked the crap out of it in a cast-iron pan. May be time to try it again with a couple Cornish hens cut up.

Posted by: dartist at October 09, 2022 06:04 PM (9X/y4)

279 CBD, will send you the recipe in a minute. It's really good.

Your pan sauce idea-er also sounds great - maybe I'll do that tonight with one of the chickens. Do you put stock or any liquid in the pan/dish with the chicken when you roast?

Oh - and bluebell's gone, but now I remember I wanted to ask - what does she baste with, during the roasting? Pan juices?

Posted by: rhomboid at October 09, 2022 06:04 PM (OTzUX)

280
In our house cooking time is quality time. Talk, drink some wine, joke around.

Posted by: Eromero at October 09, 2022 05:54 PM

Sounds nice. I had a girlfriend that loved to watch me cook. She would beat my ear the entire time, distracting to put it mildly, but entertaining. So I'm making us some burgers one day and turn the gas on. She continues to beat my ear. I eventually fire up the oven with a match... and the fireball that erupts burns my eyebrows to a crisp. Gone.

She was still the one.

Posted by: Divide by Zero at October 09, 2022 06:05 PM (y3pKJ)

281 Wow, Beef Stew-in-a-jar?

Posted by: San Franpsycho at October 09, 2022 06:07 PM (EZebt)

282 nurse, you are killin me here. You have to come and spend a month.

Posted by: Ben Had at October 09, 2022 06:07 PM (ylhNU)

283 https://tinyurl.com/5n6upcv5
20 Tweets from Bad Blue

#20Check out gas line in France
#16 art
#15 Don't go to anyone with a Medical degree from Minnesota after this year

Posted by: Skip at October 09, 2022 06:07 PM (xhxe8)

284 Chicken fried steaks with mashed potatoes and cream gravy tonight. Apple cobbler just went in the oven.

Posted by: Duke Lowell at October 09, 2022 06:08 PM (u73oe)

285 Ben Had,
We'd both be as round as basketballs.

And ready to withstand the Great Famine to come.

Posted by: nurse ratched at October 09, 2022 06:09 PM (U2p+3)

286 I've been remiss. Haven't had chicken fried steaks in a long time. This needs to corrected.

Duke, brown or white gravy?

Posted by: olddog in mo at October 09, 2022 06:10 PM (ZACZn)

287 Duke, I just bought my plane tix.

Shall I bring whiskey?

Posted by: nurse ratched at October 09, 2022 06:10 PM (U2p+3)

288 Forget the pasta- slapped the sauce on some garlic bread and popped the cork on the wine.
Posted by: Ben Had

Sounds like an excellent meal!

Posted by: AZ deplorable moron at October 09, 2022 06:10 PM (Dgmar)

289 Duke, brown or white gravy?
Posted by: olddog in mo at October 09, 2022 06:10 PM (ZACZn)

—————-

Cream gravy. Lots of black pepper.

Posted by: Duke Lowell at October 09, 2022 06:11 PM (u73oe)

290 Whisky will be great, nurse!

Posted by: Duke Lowell at October 09, 2022 06:12 PM (u73oe)

291 That reminds me, we used to roast entire heads of garlic in the oven. Cut the tops off, expose some cloves, drizzle olive oil on them. I think we did an hour at 350F on a cookie sheet but I'd have to review.
Let cool, squeeze the cooked cloves on a cracker.

Posted by: gourmand du jour, partly cloudy, clearing in the afternoon at October 09, 2022 06:12 PM (jTmQV)

292 >> Wow, Beef Stew-in-a-jar?

Yep. See "Rose Red's" canning videos on this:

https://tinyurl.com/2puu5a37

Rose Red there is a canning perfesser of sorts. She's done the lab work at a university for her recipes.

Ingredients go in raw there, with cold jars, although you ladle boiling beef broth on top. I was leery of that, but processing time is 90 minutes at 10 psig, and you do a thorough cook right in the jars.

Posted by: publius, Rascally Mr. Miley (Mzdiz) at October 09, 2022 06:13 PM (Mzdiz)

293 nurse, nah, all the shoveling, mowing and toting that bale wears it all off.

Posted by: Ben Had at October 09, 2022 06:13 PM (ylhNU)

294 Chicken cooked at low heat sucks because the skin turns into mushy gross ass rubber.

400 at the least, hotter is preferable.

Posted by: ballistic at October 09, 2022 06:13 PM (oXNqT)

295 Do you put stock or any liquid in the pan/dish with the chicken when you roast?

Posted by: rhomboid at October 09, 2022 06:04 PM (OTzUX)

Nope.

And classic technique is to baste with pan juices.

Posted by: CharlieBrown'sDildo at October 09, 2022 06:13 PM (XIJ/X)

296 Speaking of stuff to put in the roasting pan -

When I make roast pork, a shoulder or whatever-

I like to put stuff in the bottom of the pan to serve later with the meat.

Thick slices of onion
Potatoes sliced or Cut in half
and
my favorite
Thick slices of Orange with a small spoonful of brown sugar dropped on top - sooooo good.

Roasted oranges and roast pork is a marriage made in heaven. And it's stupidly easy...which is my wheelhouse.

Posted by: naturalfake at October 09, 2022 06:14 PM (KLPy8)

297 Damned shame ... I really wanted to outlast that big-mouthed 'chef' / 'cook' / whatever with the Butter Burger, but not only is he long-winded, he's LOUD. Back to Video Production School for you, boy-o ... retake Class Nr 101 on 'Making Your Vid Watchable' and 'How to Omit Bullshittery'. Wait ... he's from - Nashville. Never mind. That's the new Libtard Zentrale, and they're really full of themselves, so ...

Posted by: Dr_No at October 09, 2022 06:14 PM (mu5GU)

298 AZ deplorable, I got cooking the sopes down. The rest is up to you!

Posted by: Ben Had at October 09, 2022 06:17 PM (ylhNU)

299 naturalfake, now try fresh peaches.

Posted by: Ben Had at October 09, 2022 06:19 PM (ylhNU)

300 Big Butter is what controls the Michelin food complex. And the Wisconsin burger cartel.

Posted by: Dr. Bone at October 09, 2022 06:20 PM (z+OQR)

301 Thanks CBD. Will do a simple pan sauce with one chicken, other will be "plain", and I'll cut it up to use with the mole sauce I should finally be making this week.

naturalfake, that sounds great.

Posted by: rhomboid at October 09, 2022 06:21 PM (OTzUX)

302 Posted by: Dr_No at October 09, 2022 06:14 PM (mu5GU)

Full disclosure...I skipped a fair amount because he just wouldn't shut the fvck up and cook.

I think MisHum was trolling me when he sent it!

Posted by: CharlieBrown'sDildo at October 09, 2022 06:22 PM (XIJ/X)

303 Here in Cannuckistan visiting family for Cannuckistanian Thanksgiving.

First time trying to cook in a house with 4 small chirrun running around. This will be interesting, and I will be needing a drink soon.

Posted by: RedMindBlueState at October 09, 2022 06:22 PM (yMu1v)

304 I will be needing a drink soon.

Posted by: RedMindBlueState at October 09, 2022 06:22 PM (yMu1v)

To be fair...I'll bet you would need one regardless of the children situation!

Posted by: CharlieBrown'sDildo at October 09, 2022 06:24 PM (XIJ/X)

305 It's always noon somewhere!

Posted by: dartist at October 09, 2022 06:25 PM (9X/y4)

306 Late to the party but I was pumping up the wife's 2012 Lexus's tires and one was 15 psi below the rest. Dammmnnn, that car has a remarkable talent for attracting road debris that causes a leaker. In this case, well, imagine the tags on machinery that are held on by a twisted wire like a bread twist tie. Double or triple the diameter of the wire and and a piece of it is what's sticking out of the rear driver's side tire.

Off to the Roswell Discount Tire to get it patched and rebalanced.

And thanks again, CBD, for the salmon recipe!

Posted by: Additional Blond Agent, STEM Guy at October 09, 2022 06:25 PM (ZSK0i)

307 My favorite chicken recipe requires broiling, I've tried it with baking and high temp/incident EM flux really seems to make a difference in the taste.

Posted by: .87c at October 09, 2022 06:26 PM (slxD7)

308
Chicken? You gotta sous vide that. The highest temp on my sous vide is 204 degrees, which is perfect. Then into the oven to broil the skin to a tasty looking mess.

Baby Rays dipping sauce for the win.

I can't 'splain why you can't do this with beef, but with chicken it works so well. Climate change I suppose.

Posted by: Divide by Zero at October 09, 2022 06:27 PM (y3pKJ)

309 And thanks again, CBD, for the salmon recipe!

Posted by: Additional Blond Agent, STEM Guy at October 09, 2022 06:25 PM (ZSK0i)

My pleasure! And if you ever make it be sure to give us some feedback.

Posted by: CharlieBrown'sDildo at October 09, 2022 06:27 PM (XIJ/X)

310 AZ deplorable, I got cooking the sopes down. The rest is up to you!
Posted by: Ben Had

It'll be fun she said...

Posted by: AZ deplorable moron at October 09, 2022 06:27 PM (Dgmar)

311 naturalfake, now try fresh peaches.
Posted by: Ben Had at October 09, 2022 06:19 PM (ylhNU)

Sounds nice!

Ima try that.

Posted by: naturalfake at October 09, 2022 06:28 PM (KLPy8)

312 I likes chicken.

Oh look, martini time! One olive only please.

Posted by: Hairyback Guy at October 09, 2022 06:28 PM (R/m4+)

313 306 Thanks for reminding me, need to go check my air

Posted by: Skip at October 09, 2022 06:29 PM (xhxe8)

314 AZ deplorable, I got cooking the sopes down.
----
Never heard of such a thing, had to look it up and it sounds really good!

Posted by: dartist at October 09, 2022 06:31 PM (9X/y4)

315 My pleasure! And if you ever make it be sure to give us some feedback.
Posted by: CharlieBrown'sDildo at October 09, 2022 06:27 PM (XIJ/X)

Hopefully before long. I'm always filling menu holes and that looks like a good one.

Tonight, we're doing a Benihana Beef Yakisoba imitation. The local Albertson's (and the Central Market in North Dallas) have started selling a set of Japanese Barbecue Sauces. Labeled "Small Batch" vertically on the front and "Bachan's" on the back. The standard stuff tastes remarkably like the sauce in the aforementioned Benihana dish and we got the noodles, pork, summer squash, zucchini, red pepper, onion, garlic, etc., etc.

I'll report back next weekend how that turned out.

Posted by: Additional Blond Agent, STEM Guy at October 09, 2022 06:36 PM (ZSK0i)

316 To be fair...I'll bet you would need one regardless of the children situation!
Posted by: CharlieBrown'sDildo at October 09, 2022 06:24 PM

Narrator: He's not wrong.

Posted by: RedMindBlueState at October 09, 2022 06:39 PM (yMu1v)

317 For tonight's gub thread:

Hopefully an explanation of two people getting shot right in front of Lee Zeldin's (Candidate for NY Gov) house today while his daughters were home.

No idea WTF happened yet.

Posted by: Sharkman at October 09, 2022 06:39 PM (Gda1b)

318 Went to Solly’s in Milwaukee three weeks ago. The guy in the video didn’t put enough butter on his cheeseburger. Solly’s has three levels of butter - regular, easy, or none. The regular butter is probably twice what this guy put on.
Posted by: Mental Block at October 09, 2022 04:38 PM (2LgD3)
~~~~~

I agree 100%. I haven't been to Solly's for a few years, but this guy definitely didn't use enough butter. Also, the onions at Solly's are stewed, not sauteed.

I found this guy, whose video is less than half the time, does a much better job of copying Solly's. I've made it several times and the burgers are fantastic.

https://tinyurl.com/SollyBurger

Posted by: IrishEi at October 09, 2022 06:39 PM (3ImbR)

319 Yep, 1 tire 10lbs light

Posted by: Skip at October 09, 2022 06:40 PM (xhxe8)

320 TXMoMe menu, sofrita pork sopes with cabbage, spicy guacamole and a sprinkle of cheese. Beef fajita sopes with mango, red onion, jalapeno and lime salsa. Paella with smoked ribs, chicken thighs ,shrimp and sausage on Friday and tacos with all the fixins on Saturday.

AND DEEP FRIED BACON.

Posted by: Ben Had at October 09, 2022 06:41 PM (ylhNU)

321 " Yep, 1 tire 10lbs light"

You need heavier air.

Posted by: fd at October 09, 2022 06:42 PM (sn5EN)

322 I'm eating McDonald's fries while reading the food thread.

Something really wrong with this picture.

Posted by: Dave in Fla at October 09, 2022 06:43 PM (JwUdP)

323 *drools*

Posted by: fd at October 09, 2022 06:44 PM (sn5EN)

324 " Yep, 1 tire 10lbs light"

You need heavier air.
Posted by: fd at October 09, 2022 06:42 PM (sn5EN)

Insert moar air!

Posted by: Additional Blond Agent, STEM Guy at October 09, 2022 06:45 PM (ZSK0i)

325 Thanks CBD!

Posted by: dartist at October 09, 2022 06:46 PM (9X/y4)

326 I could tell Friday it was light, long commute tomorrow again

Posted by: Skip at October 09, 2022 06:46 PM (xhxe8)

327 Thanks Skip !

Posted by: JT at October 09, 2022 06:47 PM (T4tVD)

328 I strive to rotate the air in my tires annually.

Posted by: gourmand du jour, partly cloudy, clearing in the afternoon at October 09, 2022 06:47 PM (jTmQV)

329 Ah, BTW, here's the barbecue sauce I'm talking about. But it sells for about $8 here:

https://tinyurl.com/JapBarbecueSauce

Posted by: Additional Blond Agent, STEM Guy at October 09, 2022 06:47 PM (ZSK0i)

330 could tell Friday it was light, long commute tomorrow again
Posted by: Skip

At least ya don't have an electric car !

Posted by: JT at October 09, 2022 06:48 PM (T4tVD)

331 We have harvested a grand total of two small tomatoes from our tomato plants.

Pretty sure I don't need to get into canning.

Posted by: Dave in Fla at October 09, 2022 06:48 PM (JwUdP)

332 I made a very delicious burger last night with cheese and onions and pickles but it never occurred to me to put a quarter pound of butter on it. Although I did toast the bun.

A little mustard, a little mayo, I'm good.

Posted by: Dr. Bone at October 09, 2022 06:49 PM (z+OQR)

333 This is always a delightful thread. Thanks for the recipes and for sharing techniques/foods such as sopes, garlic confit, truffle zest, paring oranges & pork, and more.

Posted by: Lola at October 09, 2022 06:51 PM (NIYa7)

334 Grilling hamburgers tomorrow, should be another nice day

Posted by: Skip at October 09, 2022 06:51 PM (xhxe8)

335 Posted by: Ben Had at October 09, 2022 06:41 PM

Om, nom, nom!

Posted by: RedMindBlueState at October 09, 2022 06:52 PM (yMu1v)

336 I made a very delicious burger last night with cheese and onions and pickles but it never occurred to me to put a quarter pound of butter on it.

Posted by: Dr. Bone at October 09, 2022 06:49 PM (z+OQR)

That butter burger the kind of food that I would try once. I think it is overkill, and I am a huge fan of fat on food!

Posted by: CharlieBrown'sDildo at October 09, 2022 06:52 PM (XIJ/X)

337 Tomorrow is 1" thick pork loin 'steak' for lunch.

Posted by: AZ deplorable moron at October 09, 2022 06:53 PM (MXRnW)

338 We have harvested a grand total of two small tomatoes from our tomato plants.

Pretty sure I don't need to get into canning.

Posted by: Dave in Fla at October 09, 2022 06:48 PM (JwUdP)

Well, your gardener certainly needs a caning!

Posted by: CharlieBrown'sDildo at October 09, 2022 06:53 PM (XIJ/X)

339 Dave in Fla -

My "third wave" of cherry tomatoes (in 15-gal pots) looks like they will produce a nice crop, in about a month+, depending on the weather (fall here is typically hot, and dry). First wave (4 plants, planted in March) and second wave (4 plants, planted in June) did stellar work.

And about McDonald's fries - many here know/remember that it was the switch from beef tallow that killed McD's awesome fries, which were the best of any chain, probably.

But to put context on your comment. Years ago, the food/restaurant critic for the NYT (a big voice in that area, obviously - think it was Craig Claiborne?) would do an annual review of some fast food places - at least he did McDonald's. He loved it. As I recall, his classic explanation as to why he, the hoity-toity restaurant critic of the mighty NYT, who could make/break prestigious businesses with a single column, liked McDonalds: "it tastes good". Just something to keep in mind.

Posted by: rhomboid at October 09, 2022 06:54 PM (OTzUX)

340 Posted by: Dave in Fla at October 09, 2022 06:48 PM (JwUdP)

Well, your gardener certainly needs a caning!
Posted by: CharlieBrown'sDildo

To cane him you have run after him... Not going to happen...

Posted by: AZ deplorable moron at October 09, 2022 06:55 PM (MXRnW)

341 I'm going soon to get my gourmet dinner at

Taco Bell.

The Chipotle ranch chicken burrito on the value menu is the best thing they have and also the best price. One of these days I'll start eating better . Would be much easier if I had someone that liked to cook for me in exchange for me taking out the garbage and killing spiders.

Posted by: polynikes at October 09, 2022 06:55 PM (/+BsJ)

342 Ben not sure if you got to see the Dailytimewaster.blogspot.com clip of a corn combine chasing about 25 feral hogs out of a corn field. Immediately thought of your area

Posted by: Skip at October 09, 2022 06:56 PM (xhxe8)

343 TXMoMe menu, sofrita pork sopes with cabbage, spicy guacamole and a sprinkle of cheese. Beef fajita sopes with mango, red onion, jalapeno and lime salsa. Paella with smoked ribs, chicken thighs ,shrimp and sausage on Friday and tacos with all the fixins on Saturday.

AND DEEP FRIED BACON.
Posted by: Ben Had at October 09, 2022 06:41 PM (ylhNU)

Sounds great.

I guess I'm a little unclear on the TXMOME.

Does that mean Friday is the main day or is Saturday the main day?

And aren't participants supposed to bring "potluck" dinner items as well?

Posted by: naturalfake at October 09, 2022 06:57 PM (KLPy8)

344 I have a black thumb. I can kill any plant.

Although to be fair my basil is growing faster than I can use it. So not a total failure.

Posted by: Dave in Fla at October 09, 2022 06:57 PM (JwUdP)

345 I have a black thumb. I can kill any plant.

Although to be fair my basil is growing faster than I can use it. So not a total failure.
Posted by: Dave in Fla

Probably all the salt water in the air.

Posted by: AZ deplorable moron at October 09, 2022 06:59 PM (MXRnW)

346 Thanks for reading and commenting folks!

I hope you all are eating and drinking well...

Posted by: CharlieBrown'sDildo at October 09, 2022 07:00 PM (XIJ/X)

347 Rhomboid - so to that point. After many many years I have yet to find a sandwich my mouth likes as much as the McDonald's Filet o fish.

We can talk about how terrible it is on many levels.

But damn it tastes good.

Posted by: Dave in Fla at October 09, 2022 07:00 PM (JwUdP)

348 Although to be fair my basil is growing faster than I can use it. So not a total failure.

Posted by: Dave in Fla at October 09, 2022 06:57 PM (JwUdP)

I just harvested the last of mine. Blended the leaves in olive oil and into the freezer for a pop of summer in February!

Posted by: CharlieBrown'sDildo at October 09, 2022 07:01 PM (XIJ/X)

349 GUN NOOD

Posted by: Skip nood advisor at October 09, 2022 07:01 PM (xhxe8)

350 Squeeze out the extra tartar sauce on the Filet-O-Fish and I'm in heaven.

Posted by: Additional Blond Agent, STEM Guy at October 09, 2022 07:03 PM (ZSK0i)

351 So since my running was brought up...

I ran this morning on the Springwater trail in Boring OR at dawn. Watched the sun rise from behind Mt. Hood.

Harkening back to CBDs earlier thread, if we are going down the road of no longer valuing human life, then I vote for throwing all the liberals in a wood chipper and taking back this state.

Posted by: Dave in Fla at October 09, 2022 07:05 PM (JwUdP)

352 Ice cream time

Posted by: Skip at October 09, 2022 07:06 PM (xhxe8)

353 naturalfake, it is a 2+ day affair. Side dishes are asked for but the main meal is on us.

Posted by: Ben Had at October 09, 2022 07:15 PM (ylhNU)

354 Good chicken recipe. Heat a cast iron or carbon steel 12 inch skillet to 450° . Place the chicken on the skillet after seasoning. Roast at 450° for 30 min. Turn off hear and let stand in oven for an additional 30 min. Remove , cover with foil and let stand 15-20 min. Works on 3 to 4.5 lb birds.

Posted by: Xknight65 at October 09, 2022 08:53 PM (epiIV)

355 >Does this mean that every place that advertises [...] "Chicago Deep-Dish Pizza," will be sued by some knuckle-dragging, booger-eating loser?

...yes? I think you'll find if you look up such restaurants they inevitably describe it as "Chicago-*style* Deep-Dish Pizza" for precisely this reason.

>I always have a difficult time putting it into the pie dish evenly

Use a flat-bottomed whiskey tumbler to pack it down in the bottom of the dish.

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