Food Thread: Bones, Hominy And Yorkshire Pudding?

Anything with a bone is a good thing. Don't let them cut it off, charge you more, and then use the bone for products that they sell to you again! Sure, sometimes the boneless ve4rsion is less expensive because it is on sale, so you have to make that calculation. But it usually isn't and bones are wonderful things for cooking. I almost never buy cut-up chicken because I uses the carcasses for stock, and I think chicken cooks better with the bones anyway...all of that connective tissue and collagen and fat around the bones flavors the meat.

And that is also true of other meats like pork and beef. All of that stuff makes the meat taste better, and even if you want to trim it off you can make stock from the bones. A good beef stock is a delight, and while pork stock is quite rare in recipes, it is fantastic to use as the liquid for cooking beans.

And don't toss those bones after you have eaten. I pride myself on being able to clean off a bone so that it shines, but most people don't do that, and a chicken stock made from roast chicken bones is glorious!

Yes, it is frugal, but it also makes for good food, and isn't it wonderful when those two come together! By the way, that pork roast in the photo looks fantastic! I wish I could regularly get pork that well marbled. But the one I picked up a few days ago (10 bones!) looks pretty good, and has a nice thick fat cap so it will baste as it cooks. Or Sous Vides, then gets finished on the grill.

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Food Stamps Update: 28 States Extend Additional Emergency SNAP Money Through January

Every year, SNAP is adjusted for inflation through a cost-of-living adjustment (COLA). SNAP benefits were boosted by 12.5% for the 2023 fiscal year. The COLA kicked in on Oct. 1, 2022, and will run through Sept. 30, 2023. Because of the recent COLA, benefits increased by $104 each month for the average family of four. The maximum benefit for a four-person household is now $939 a month, up from $835.

Wow! That is a lot of money for just four people. I would have no problem feeding a family of four on that amount of money, and I think we would eat well.

Assuming for the moment that food stamps are a good idea, one would think that the amount of money provided should be carefully chosen to make it difficult to feed one's family. But that amount of money makes it effortless and provides no incentive to do anything other than continue to receive food stamps.

Just sayin'.

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One of the advantages of higher-end butchers and fish mongers is the time they spend on cutting portions that are of consistent size and thickness. It is frustrating to buy a chunk of beef or pork and discover that it is angled from one side to another, so that there is no way to cook it evenly. And fish is worse! I have seen Berkshire pork chops that go from 2" on one side to 1" on the other. Who was running the saw? Helen Keller?

Yes, we pay for the extra time they spend on cutting, and they charge us for the loss of the uneven pieces. That's why I like to buy larger pieces of...whatever...as much as possible and butcher it myself. I have a vacuum sealer that allows me to preserve the unused pieces with just a few minutes of work. I will often seal them for use just a few days into the future and not even bother to freeze...it really works well!

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Last week I featured a charcuterie board that I served for New Years Eve. Really fancy shit! sliced cheeses and nicely displayed stuff, and I promise I ate it all with at least one and sometimes two fingers elegantly pointing up!

The next day was slightly different! That's pepperoni rolled around a gob of cream cheese. No, I didn't call Weasel for the recipe, but I think that he would have approved.

******

A Brief History of the Cheez-It

In the early 20th century, inside a foregone factory on the corner of Concord and Cincinnati Streets, Green & Green cracker company cooked up its Edgemont product line, a collection of grahams, crackers and gingersnaps that were shipped across the region. But of the company’s four Edgemont products, only one, in particular, a flaky one-by-one-inch cheese cracker, would revolutionize snack time. On May 23, 1921, when Green & Green decided to trademark the tasty treat’s unique name, the Cheez-It was born.

While I will eat them when offered, and I wouldn't throw Margot Robbie out of bed for eating them, they are not my go-to cracker snack. In fact, I don't really have a cracker in my snacking rotation, and haven't for mumble-mumble years, when i used to eat Triscuits with cheddar cheese.

THAT is a cheese cracker!

[Hat Tip: Weasel]

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This is the largest can I have ever purchased for my own use. It is a 110 ounce portion of hominy that I used for Pozole, which if you haven't had it is a delicious Mexican soup.

Chicken, hominy, chicken stock, some garlic, oregano, and my twist on it...roasted tomatillos. Fun and easy to make, and it is delicious.

Those are the various condiments that make Pozole so much fun. It's odd, but a squeeze of lime really adds to the dish. And radishes are definitely not my go-to for what is essentially chicken soup, but damned if they don't go really well.

******

Chez Dildo is hosting a traditional English Sunday Roast, and it would not be authentic without Yorkshire Pudding! I have been experimenting with various cooking techniques, and while they always taste good, there has been significant difference in the loft and airiness of them.

But it is a hoot making them, and since the batter is easy to make -- just plop everything into the blender -- I can experiment all the time. So that Pozole I mentioned? Yes, I served it with Yorkshire Pudding, and that might be the first time in history.

******

[Hat Tip: fd]

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at January 08, 2023 04:00 PM (xhxe8)

2 Been cooking lead, does that count?

Posted by: Skip at January 08, 2023 04:01 PM (xhxe8)

3 I found a recipe for "meatballs pot-au-feu," which is a fancy way of saying meatballs and carrots in a demi-glace wine sauce on a bed of mashed potatoes, because it bears no resemblance to pot-au-feu, other than having similar ingredients.

But it looks freakin' awesome, and I'm making it tonight.

Posted by: Yudhishthira's Dice at January 08, 2023 04:04 PM (oINRc)

4 When you open the pantry at night:

https://tinyurl.com/2vr9wuzk

Posted by: SMH at what's coming at January 08, 2023 04:04 PM (OW4OU)

5 Making Chicken Katsu.

Posted by: SMH at what's coming at January 08, 2023 04:05 PM (OW4OU)

6 Been cooking lead, does that count?
Posted by: Skip at January 08, 2023 04:01 PM (xhxe8

Of all the things that might count as food, I think lead is way, way, way down the list.

Posted by: Yudhishthira's Dice at January 08, 2023 04:05 PM (oINRc)

7 Bones!

Posted by: Village Idiot's Apprentice at January 08, 2023 04:05 PM (uLr+K)

8 Okay, yes, food with bones is better, but dang, if they'd sell me fresh salmon filets for the same price as salmon bones and skin, I'd buy the filets.

Same for chicken thighs, since the son won't do bones and skin. I spent an entire afternoon pretty much prepping both products...b/c when you have 7 people's worth, with boys, that's 5+lbs of chicken thighs and 4.1 lbs of salmon bones (which has made me 1.8 lbs of beautiful meat and a salmon broth on my stove that I need to drain and save, probably for grits or another fish borscht this week).

Damn Safeway for not having the spiral ham that has the easiest bone to handle...

Posted by: Nova local at January 08, 2023 04:06 PM (exHjb)

9 Stupid question time.

Need a recommendation for a good vacuum sealing system.

Yup, y'all know where I'm going with this..

Posted by: Village Idiot's Apprentice at January 08, 2023 04:06 PM (uLr+K)

10 3 I found a recipe for "meatballs pot-au-feu," which is a fancy way of saying meatballs and carrots in a demi-glace wine sauce on a bed of mashed potatoes, because it bears no resemblance to pot-au-feu, other than having similar ingredients.

But it looks freakin' awesome, and I'm making it tonight.
Posted by: Yudhishthira's Dice at January 08, 2023 04:04 PM (oINRc)

Yum - the sauce makes the meal!

Posted by: Nova local at January 08, 2023 04:06 PM (exHjb)

11 5 Making Chicken Katsu.
Posted by: SMH at what's coming at January 08, 2023 04:05 PM (OW4OU)

Dang, 2 great dinners already here!

Posted by: Nova local at January 08, 2023 04:07 PM (exHjb)

12 My sister actually puts radishes in cooked dishes. Other than adding a vague root-vegetable type texture, I don't get the point. Radishes should have a crisp, juicy, peppery zing!

Posted by: Emmie at January 08, 2023 04:07 PM (Emce2)

13 "SNAP benefits were boosted by 12.5% for the 2023 fiscal year"

SNAP increase is larger than they, in their 'graciousness and generosity' awarded the SSN COLA.
Where are the 2nd class citizens you ask rhetorically.

Posted by: AZ deplorable moron at January 08, 2023 04:08 PM (jyyU/)

14 does anyone know how to sub fresh garlic for garlic powder in a recipe?

for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?

Posted by: DB- you know my name at January 08, 2023 04:08 PM (geLO8)

15 I had pierogies and kielbasa in honor of Ukrainian Christmas yesterday. It was good.

Posted by: That NLurker it comes in pints? at January 08, 2023 04:09 PM (VdGjU)

16 Always heard Roman very poor ate off lead plates

Posted by: Skip at January 08, 2023 04:09 PM (xhxe8)

17 Good afternoon everyone.

I went grocery shopping after Mass today. At the fish counter, I asked the clerk to dig to the bottom of the case to get some fresh salmon. I knew the delivery was today and he told me previously he, of course, stocks the oldest on top.

I've turned into that old guy that asks too many questions of the clerks. At $11/lb., I don't care.

Posted by: Tonypete at January 08, 2023 04:09 PM (qoGsy)

18 Captain's Wafers > Ritz > Cheez-Its

Posted by: G'rump928(c) at January 08, 2023 04:09 PM (yQpMk)

19 >>> 14 does anyone know how to sub fresh garlic for garlic powder in a recipe?

for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?
Posted by: DB- you know my name at January 08, 2023 04:08 PM (geLO

It should say on the container but istr 1/8 tsp for one clove. So, your example recipe wants 4 cloves.

Posted by: Helena Handbasket at January 08, 2023 04:10 PM (llON8)

20 for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?
Posted by: DB

12 cloves.

Posted by: AZ deplorable moron at January 08, 2023 04:10 PM (jyyU/)

21 for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?
Posted by: DB

12 cloves.
Posted by: AZ deplorable moron

He's right. He's pre-law you know.

Posted by: Tonypete at January 08, 2023 04:11 PM (qoGsy)

22 for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?
Posted by: DB- you know my name at January 08, 2023 04:08 PM (geLO

-----
1/2 kilometer.

Posted by: Weasel at January 08, 2023 04:12 PM (WoIMU)

23 I'll be in and out b/c I'll admit to watching the Eagles and still having to prep dinner, but after striking out on the spiral ham and swai loss leaders, I bought the bone-in chicken thigh loss leader.

So, after deboning and deskinning (and making schmaltz and crispy skin - did I mention all afternoon?), I'm making...

Harissa-spiced baked chicken thighs
Harrissa and schmaltz roasted calabaza squash (since it's "Mexican pumpkin", it should love the heat and earthy spices and the fattiness of the chicken fat - I hope - this is an "try it once from my head" plan)
Strawberries and blueberries

I also made a double pineapple bundt cake with a kiwi vanilla frosting for dessert - this is pineapple supreme dunkin heinz mix with 6 oz can of pineapple juice replacing the same water - why yes, I had to use this - drizzled with a sauce of 1/3 of dunkin heinz vanilla frosting with 3 TB of Polish kiwi "jam" - I call it jam, but there was almost no sweetness to it, so it works great with the frosting...

Posted by: Nova local at January 08, 2023 04:12 PM (exHjb)

24 #1

don't follow any receipe that calls for garlic powder

Posted by: REDACTED at January 08, 2023 04:12 PM (us2H3)

25 It should say on the container but istr 1/8 tsp for one clove. So, your example recipe wants 4 cloves.
Posted by: Helena Handbasket

12 cloves.
Posted by: AZ

I'd believe HH before going with my conversion.
But that's the right amount of garlic for most dishes!

Posted by: AZ deplorable moron at January 08, 2023 04:12 PM (jyyU/)

26 12 My sister actually puts radishes in cooked dishes. Other than adding a vague root-vegetable type texture, I don't get the point. Radishes should have a crisp, juicy, peppery zing!
Posted by: Emmie at January 08, 2023 04:07 PM (Emce2)

To bury it for health and veg content without actually tasting it much - my spouse's way to have radish...

Posted by: Nova local at January 08, 2023 04:13 PM (exHjb)

27 Arthur Schwartz has an interesting take on garlic powder

Posted by: REDACTED at January 08, 2023 04:13 PM (us2H3)

28 okay thanks
I want to try using garlic cloves instead of the powder stuff when possible

Posted by: DB- you know my name at January 08, 2023 04:13 PM (geLO8)

29 I had pierogies and kielbasa in honor of Ukrainian Christmas yesterday. It was good."

The other day, while we were visiting my father just outside of Allentown Pa, we stopped at Yocco's Hot Dogs for a dog, and some pierogies on the way back.

Nothing but plain old Mr's T's potato and cheese filled frozen pierogis. Deep fried as the gods intended, piping hot, with the perfect amount of salt sprinkled on them. Man...I love a good pierogi.And those are some of the best.

Posted by: Village Idiot's Apprentice at January 08, 2023 04:13 PM (uLr+K)

30 I found pork butt at the store for 2.19/lb for a huge hunk. Decided to cut it into 3 or 4 chunks and freeze all but the one I was using immediately. D'oh! It was bone-in, which interfered with my plans. So one of my hunks cannot be cooked until I locate my stock pot.

On the plus side, the Pueblo green chili I made with the first hunk came out great! This is the first time I've cooked pork and was pleased with the results.

Posted by: Emmie at January 08, 2023 04:14 PM (Emce2)

31 for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?
Posted by: DB- you know my name at January 08, 2023 04:08 PM (geLO

I've tried to figure it out, because screw garlic powder, except in particular circumstances.

In the end I just figure "look at your particular quantity of ingredients, guess how much fresh garlic it might need, and then add %25 because you're probably low."

Sorry I can't be much more help.

But for .5tsp - start with 4-5 cloves of the uncut dope.

Posted by: Yudhishthira's Dice at January 08, 2023 04:14 PM (oINRc)

32 Er, were you wanting that Yorkshire pudding recipe for today? Oops. Sorry.

Posted by: bluebell, trying to help at January 08, 2023 04:15 PM (pTb/Z)

33 Home made ravioli and garlic bread tonight... My last carb hurrah for a while

Posted by: It's me donna at January 08, 2023 04:16 PM (bs+z0)

34 I've turned into that old guy that asks too many questions of the clerks. At $11/lb., I don't care.
Posted by: Tonypete at January 08, 2023 04:09 PM (qoGsy)

My HMart was $12.99 for the Canadian salmon - thus, how I ended up with $1.99/lb Canadian salmon skin and bones...

PS - I now know why I hate canned salmon. Most just take the skin and bones and toss it in as is - that means there's an epic ton of inedible stuff in the can to try to find the meat. You can't eat it that way...it needs to be picked, and then picked again like crab to get it ready...

At least I have Monday and Tuesday lunch set for 5-6 (youngest won't eat it - spouse will pass Tuesday if there's not enough)...for only $13ish once I add in Aldi 50 cent white bread, mayo, 1 lemon, and veg...

Posted by: Nova local at January 08, 2023 04:16 PM (exHjb)

35 With a purposeful grimace and a terrible sound
He pulls the spitting high tension wires down
Helpless people on a subway train
Scream bug-eyed as he looks in on them...

Buy my salsa.

Or else.

Posted by: Godzilla at January 08, 2023 04:16 PM (R/m4+)

36 After a search I found this:
"When converting fresh garlic to the garlic powder a recipe calls for, a clove of garlic is equal to ¼ teaspoon of garlic powder. "

https://is.gd/b3iaTt

Posted by: AZ deplorable moron at January 08, 2023 04:17 PM (jyyU/)

37 Home made ravioli and garlic bread tonight... My last carb hurrah for a while
Posted by: It's me donna at January 08, 2023 04:16 PM (bs+z0)
-----------

Home made ravioli! I bet it's awesome. Do you use a ravioli rolling pin?

Posted by: bluebell, trying to help at January 08, 2023 04:17 PM (pTb/Z)

38 I don't even own any garlic powder. I try not to buy the pre-minced garbage. But sometimes, I can't find heads of garlic so. . .

Posted by: Tonypete at January 08, 2023 04:18 PM (qoGsy)

39 One of the advantages of higher-end butchers and fish mongers is the time they spend on cutting portions that are of consistent size and thickness.

There are several ewetub channels offering help with cutting your own steaks and such:
https://www.youtube.com /watch?v=3kkGyVv8W5M
While this guy might be overly dramatic when he's showing the poor cuts from the grocery store, I've seen similar examples and it's annoying.

Posted by: Helena Handbasket at January 08, 2023 04:18 PM (llON8)

40 So can't eat hot lead so guess it's fried ham slice, potatoes and big salad

Posted by: Skip at January 08, 2023 04:18 PM (xhxe8)

41 I'm a fresh garlic snob, but for grilling, garlic powder/granules are a must..

Posted by: Joe Kidd at January 08, 2023 04:18 PM (bUGMk)

42 31 for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?
Posted by: DB- you know my name at January 08, 2023 04:08 PM (geLO

So, everyone's given you the textbook answer, but for me, I ignore garlic measurements and put in what I like...and I like garlic a lot!

Posted by: Nova local at January 08, 2023 04:18 PM (exHjb)

43 Need a recommendation for a good vacuum sealing system.

Yup, y'all know where I'm going with this..

Most people just use quicklime and a convenient crawlspace.

Posted by: Blanco Basura at January 08, 2023 04:18 PM (Bd6X8)

44 got a couple of meaty lamb shanks today for 40% off

Posted by: REDACTED at January 08, 2023 04:19 PM (us2H3)

45 Posted by: AZ deplorable moron at January 08, 2023 04:12 PM (jyyU/)

I like the cut of your jib. I'm a garlic chomping mofo, myself. Always have like half a dozen bulbs on hand. Shitloads of shallots go in my food as well. And butter. And various wines. That's basically the Holy Quartet of my cooking.

Posted by: Yudhishthira's Dice at January 08, 2023 04:19 PM (oINRc)

46 Rib roast bones, food stamp bums and Pozole.

Bone, Slugs and Hominy.

Posted by: Bitter Clinger at January 08, 2023 04:19 PM (u93Yj)

47 Home made ravioli! I bet it's awesome. Do you use a ravioli rolling pin?
Posted by: bluebell, trying to help at January 08, 2023 04:17 PM (pTb/Z)

Have a cute tray that you lay the pasta over , fill and put pasta on top then use a rolling pin over the top... A lot easier than stamping out individuals...

Posted by: It's me donna at January 08, 2023 04:20 PM (bs+z0)

48 >>> 42 31 for instance, if a recipe calls for 1/2 tsp of garlic powder, what is the equivalent in fresh garlic?
Posted by: DB- you know my name at January 08, 2023 04:08 PM (geLO

So, everyone's given you the textbook answer, but for me, I ignore garlic measurements and put in what I like...and I like garlic a lot!
Posted by: Nova local at January 08, 2023 04:18 PM (exHjb)

I can't argue with "moar garlic".

Posted by: Helena Handbasket at January 08, 2023 04:20 PM (llON8)

49 Have a cute tray that you lay the pasta over , fill and put pasta on top then use a rolling pin over the top... A lot easier than stamping out individuals...
Posted by: It's me donna

Nonna? Iszat you?

Posted by: Tonypete at January 08, 2023 04:21 PM (qoGsy)

50 I want to make some garlic bread with actual garlic

I made meatballs yesterday- they came out great but I ate a lot of them

Posted by: DB- you know my name at January 08, 2023 04:21 PM (geLO8)

51 When converting fresh garlic to the garlic powder a recipe calls for, a clove of garlic is equal to ¼ teaspoon of garlic powder.
---
Ratio is too low. I figure at least twice that, unless you're using super-garlic or something.

Posted by: Yudhishthira's Dice at January 08, 2023 04:21 PM (oINRc)

52 "Most people just use quicklime and a convenient crawlspace."

Heh!

If things work out, when we return home, I intend to try out the CBD Boil-in-bag method.

Hence....the bag system.

Posted by: Village Idiot's Apprentice at January 08, 2023 04:21 PM (uLr+K)

53 Radishes should have a crisp, juicy, peppery zing!

Posted by: Emmie at January 08, 2023 04:07 PM (Emce2)

I agree, and especially with a pat of butter!

But for whatever reason it worked with the Pozole.

Posted by: CharlieBrown'sDildo at January 08, 2023 04:21 PM (XIJ/X)

54
I made meatballs yesterday- they came out great but I ate a lot of them
Posted by: DB

There is no 'but' allowed when discussing consumption of home made meatballs!

Posted by: AZ deplorable moron at January 08, 2023 04:22 PM (jyyU/)

55 I got yer meaty lamb shank RIGHT HEAH!!!

Posted by: Yudhishthira's Dice at January 08, 2023 04:23 PM (oINRc)

56 Fuck homemade ravioli. I mean, it's fantastic, but good lord is it ever a lot of work.

Posted by: Yudhishthira's Dice at January 08, 2023 04:24 PM (oINRc)

57 But for whatever reason it worked with the Pozole.
Posted by: CharlieBrown'sDildo at January 08, 2023 04:21 PM (XIJ/X)

Oh, I thought you were using radish slices to garnish or top the soup.

I would love to sample any of your cooking whether it contained raw radishes or cooked!

Posted by: Emmie at January 08, 2023 04:24 PM (Emce2)

58 50 I want to make some garlic bread with actual garlic

I made meatballs yesterday- they came out great but I ate a lot of them
Posted by: DB- you know my name at January 08, 2023 04:21 PM (geLO

You should do that!

When I make garlic bread, I use fresh garlic (minced), a 50-50 split of (vegan) butter and olive oil (used to be non-vegan), and salt. It's a combo that makes an amazing garlic bread, no matter the bread it ends up on...

Posted by: Nova local at January 08, 2023 04:24 PM (exHjb)

59 55 I got yer meaty lamb shank RIGHT HEAH!!!
Posted by: Yudhishthira's Dice at January 08, 2023 04:23 PM (oINRc)

I said shank, not skank

Posted by: REDACTED at January 08, 2023 04:24 PM (us2H3)

60 I intend to try out the CBD Boil-in-bag method.

Hence....the bag system.
Posted by: Village Idiot's Apprentice

I bought the one at costco along with a box of their rolls of vacuum 'bags'.
Pleased with the purchase and the extra rolls.

Posted by: AZ deplorable moron at January 08, 2023 04:24 PM (jyyU/)

61 Last night I made bean with bacon soup, which started as ham and bean soup, but after cutting up the ham hock slices and ending up with not much meat and it not being very tender after an hour plus on high in the crock pot, my plans changed. I tossed the ham and dumped the beans into the chicken broth instead. After I let that cook for a little longer I fried some chopped bacon, set that aside and cooked the onions, celery and grated carrot in the grease. Veggies went in with the beans and broth for maybe 15 minutes, and the bacon was the last to go in. Served with some yeast rolls. No leftovers!

Posted by: Helena Handbasket at January 08, 2023 04:24 PM (llON8)

62 56 Fuck homemade ravioli. I mean, it's fantastic, but good lord is it ever a lot of work.
Posted by: Yudhishthira's Dice at January 08, 2023 04:24 PM (oINRc)

Yup.. It's a team effort here... When we do it we make a large batch that we freeze

Posted by: It's me donna at January 08, 2023 04:25 PM (bs+z0)

63 Here's a question that's been bugging me. Should the heels from a loaf of bread be considered sub-optimal because of the outside end, or reserved as a special treat for an honored guest since they are fewer in number?

Posted by: Weasel at January 08, 2023 04:25 PM (WoIMU)

64 Always heard Roman very poor ate off lead plates
Posted by: Skip

I'm pretty sure they ate off of a trencher or a clay dish. Metal, and it would have been pewter, bronze, or tin, was expensive.

Posted by: weft cut-loop at January 08, 2023 04:25 PM (IyrhE)

65 My college roomie gave us a gorgeous olive wood charcuterie board with handles. I haven't used it yet, but I keep it on the kitchen island just to admire it.

Posted by: Miley, okravangelist at January 08, 2023 04:25 PM (Mzdiz)

66 CBD, I have been experimenting with Yorkshire puddings for a couple of years. Made the best ones ever on Christmas this year. The recipe I followed said make the batter hours ahead and put it in the fridge so it is very cold going in the oven. You know to have your fat very hot in the pan, pull the pan out and pour your cold batter in, then the other secret is no peaking and opening the oven door.

Posted by: Weekreekfarmgirl at January 08, 2023 04:26 PM (lAO29)

67 I have an eye of round roast in the crock pot for tonight, and will have some steamed broccoli and roasted tater wedges to go with it.

Posted by: Helena Handbasket at January 08, 2023 04:27 PM (llON8)

68 Weasel I love the crusty ends of loafs

Posted by: Skip at January 08, 2023 04:27 PM (xhxe8)

69 63 Here's a question that's been bugging me. Should the heels from a loaf of bread be considered sub-optimal because of the outside end, or reserved as a special treat for an honored guest since they are fewer in number?
Posted by: Weasel at January 08, 2023 04:25 PM (WoIMU)

Unless I'm making a fresh breadcrumb for dinner, we toss them...

Posted by: Nova local at January 08, 2023 04:27 PM (exHjb)

70 >There is no 'but' allowed when discussing consumption of home made meatballs!

Posted by: AZ deplorable moron

it was a good recipe, beef and pork

Posted by: DB- you know my name at January 08, 2023 04:27 PM (geLO8)

71
Need a recommendation for a good vacuum sealing system.

Yup, y'all know where I'm going with this..

I have a Gourmia, but link says 'Currently Unavailable' so won't waste your time. You can always just use large bags for sous vide. Vacuum sealing isn't really required.

Posted by: Divide by Zero at January 08, 2023 04:27 PM (enJYY)

72 Should the heels from a loaf of bread be considered sub-optimal because of the outside end, or reserved as a special treat for an honored guest since they are fewer in number?
Posted by: Weasel at January 08, 2023 04:25 PM (WoIMU)

School cafeteria trick when making grilled cheese sandwiches for the kids: assemble the sandwich with crust-side in so the kids don't know they got stuck with the heel.

Posted by: Emmie at January 08, 2023 04:27 PM (Emce2)

73 Weasel I love the crusty ends of loafs
Posted by: Skip

What do you call them? The heels?

Posted by: Tonypete at January 08, 2023 04:27 PM (qoGsy)

74 Here's a question that's been bugging me. Should the heels from a loaf of bread be considered sub-optimal because of the outside end, or reserved as a special treat for an honored guest since they are fewer in number?

Honored guest. They have the most "skin" and therefore the most nutrient content.

Posted by: Blanco Basura at January 08, 2023 04:27 PM (Bd6X8)

75 reserved as a special treat for an honored guest since they are fewer in number?
Posted by: Weasel

Used for peanut butter toast before anyone else gets to those last 2 slices!

Posted by: AZ deplorable moron at January 08, 2023 04:28 PM (jyyU/)

76 Love your food threads thanks CBD!

Over the holidays I made my annual cross country drive and visited my folks in Paso Robles. I treated them to breakfast at Cowgirl Cafe and it was great. Good food great service and awesome decor.

Also we drove to the coast and ate at Moonstone Beach bar and grill if you get out there again it's a family favorite.

Posted by: NC Ref at January 08, 2023 04:28 PM (w3DYt)

77 Fuck homemade ravioli. I mean, it's fantastic, but good lord is it ever a lot of work.

Posted by: Yudhishthira's Dice at January 08, 2023 04:24 PM (oINRc)

Just use wonton wrappers.

Posted by: Bitter Clinger at January 08, 2023 04:28 PM (u93Yj)

78 reserved as a special treat for an honored guest since they are fewer in number?
Posted by: Weasel

Used for peanut butter toast before anyone else gets to those last 2 slices!
Posted by: AZ deplorable moron

Or, used as a utensil when eating pasta fazzol.

Posted by: Tonypete at January 08, 2023 04:29 PM (qoGsy)

79 Posted by: Emmie at January 08, 2023 04:24 PM (Emce2)

Yes...the radishes were garnish, but it is a hot soup and they softened a bit but were still delicious!

Posted by: CharlieBrown'sDildo at January 08, 2023 04:30 PM (XIJ/X)

80 https://tinyurl.com/2vr9wuzk
Posted by: SMH at what's coming

LOL

Posted by: April--dash my lace wigs! at January 08, 2023 04:31 PM (OX9vb)

81 Finally found some decent bread in Jewel and made a nice big pepper and egg sandwich yesterday, sausage and peppers the day before. Made sauce for spaghetti today so I'm set for a few. They're gouging on take out food, time to cut back.

Posted by: dartist at January 08, 2023 04:31 PM (9X/y4)

82 Mom would tell me how her aunts would roll out the pasta sheets for ravioli on a bedspread, and she would race her cousin Mike in dropping spoonfuls of ricotta onto them. The second sheet would go over the first, edges, crimped then cut. Their meatball recipe was handed down to me. The ravioli was not...

Posted by: Joe Kidd at January 08, 2023 04:31 PM (bUGMk)

83 Finally got a pizza dough to shape into something resembling a pie. Used the No-Knead recipe, 24hr at room temp, another 48hr in the fridge, 2hr out, and 1hr proof. The proof was too short, couldn't form the damn pie. Forced one into shape and cooked it, very crappy. But the second actually stretched into a real pie. Window pane and all. I guess patience is a thing in cooking after all.

Posted by: weft cut-loop at January 08, 2023 04:31 PM (IyrhE)

84 https://tinyurl.com/2vr9wuzk
Posted by: SMH

That is so wrong.

And yet, I laughed.

Posted by: Tonypete at January 08, 2023 04:31 PM (qoGsy)

85 I treated them to breakfast at Cowgirl Cafe and it was great. Good food great service and awesome decor.

Also we drove to the coast and ate at Moonstone Beach bar and grill if you get out there again it's a family favorite.
Posted by: NC Ref

I don't know if we'll get up to Paso Robles when we go to the niece's wedding (hmmm. it's coming up quickly and I don't think we have bought a wedding gift yet. DOH)
Thanks for the recommendations!

Posted by: AZ deplorable moron at January 08, 2023 04:32 PM (jyyU/)

86 Weasel I love the crusty ends of loafs
Posted by: Skip

What do you call them? The heels?

Posted by: Tonypete at January 08, 2023 04:27 PM (qoGsy)

We used to call them "kronka" - I think it may be Hungarian. Some kind of ethnic anyway.

Posted by: Miley, okravangelist at January 08, 2023 04:32 PM (Mzdiz)

87 hiya

Posted by: JT at January 08, 2023 04:32 PM (T4tVD)

88 86 Probably Polish.

Posted by: Miley, okravangelist at January 08, 2023 04:33 PM (Mzdiz)

89 Where are the Japanese tacos?

Posted by: Dr. Bone at January 08, 2023 04:35 PM (Er3sM)

90 Where are the Japanese tacos?
Posted by: Dr. Bone

Japan?

Just spitballing here.

Posted by: Tonypete at January 08, 2023 04:36 PM (qoGsy)

91 Most people just use quicklime and a convenient crawlspace.
Posted by: Blanco Basura at January 08, 2023 04:18 PM (Bd6X8

Or the pig pen.

Posted by: Fox2! at January 08, 2023 04:37 PM (qyH+l)

92 Making Chicken Katsu.
Posted by: SMH at what's coming at January 08, 2023 04:05 PM

Nice. Food Wishes has a good recipe for the pork version. Made it a couple of times. I recommend.

Posted by: RedMindBlueState at January 08, 2023 04:39 PM (Wnv9h)

93 Tonypete yes, it's the heel, we occasionally toast a Italian loaf in oven with sliced and buttered every other slice in the loaf.

Posted by: Skip at January 08, 2023 04:42 PM (xhxe8)

94 Posted by: NC Ref at January 08, 2023 04:28 PM (w3DYt)

Cowgirl Cafe!

Did you get the chicken-fried steak?

Posted by: CharlieBrown'sDildo at January 08, 2023 04:42 PM (XIJ/X)

95 I splurged on a dozen medium eggs (3.39) so I can make chicken casserole with broccoli. I'm using the package of pre-cooked "chicken rib meat" that is a brand I've never seen.

My friend's father volunteers at a food pantry; he and few others take whatever is tossed. My friend, in turn, shared this bounty with me - and warned me, "It's chicken paste!"

We shall see.

Posted by: NaughtyPine at January 08, 2023 04:44 PM (/+bwe)

96 Last night's homemade lobster ravioli turned out great. Since I still have filling, that's happening again for dinner this week. Then mushroom ravioli to use up the ricotta that I won't use for anything else.

Today's lunch centered around RedChief's 48 hour sous vided chuck roast. That was amazing. A cut that gets used for stew meat and pot roast turned out amazingly tender and medium rare. That one's a keeper.

Posted by: RedMindBlueState at January 08, 2023 04:44 PM (Wnv9h)

97 I heard that the thing to do is to have them leave the bone in, give it a catchy name with hipster appeal, and sell it to you for twice as much.

Posted by: CppThis at January 08, 2023 04:44 PM (UewuT)

98 Do spices/seasonings really expire? I have no idea about these things.

Posted by: Sam Adams at January 08, 2023 04:45 PM (VDbGO)

99 I heard that the thing to do is to have them leave the bone in, give it a catchy name with hipster appeal, and sell it to you for twice as much.
Posted by: CppThis

Oh, a Tomahawk Chop?

Posted by: Tonypete at January 08, 2023 04:45 PM (qoGsy)

100 78 Or, used as a utensil when eating pasta fazzol.

Posted by: Tonypete at January 08, 2023 04:29 PM (qoGsy)

Scarpetta!

Posted by: jix at January 08, 2023 04:46 PM (DU7iZ)

101 Whoops, gotta go.

Posted by: Sam Adams at January 08, 2023 04:46 PM (VDbGO)

102 97 I heard that the thing to do is to have them leave the bone in, give it a catchy name with hipster appeal, and sell it to you for twice as much.
Posted by: CppThis at January 08, 2023 04:44 PM (UewuT)

I buy bone in have the butcher remove the bone then tie it back on.. Makes it much easier to cut and you still have the bones...

Posted by: It's me donna at January 08, 2023 04:46 PM (bs+z0)

103 Do spices/seasonings really expire? I have no idea about these things.

Posted by: Sam Adams

Oh my yes! And storage is important. If you store them near a heat source, they will loose their zip much faster.

Posted by: Tonypete at January 08, 2023 04:46 PM (qoGsy)

104 Scarpetta!
Posted by: jix

Exactly!

Posted by: Tonypete at January 08, 2023 04:47 PM (qoGsy)

105 Rib roast bones, food stamp bums and Pozole.

Bone, Slugs and Hominy.

Posted by: Bitter Clinger at January 08, 2023 04:19 PM (u93Yj)

Chunky, Novi, and Ernie

https://www.youtube.com/watch?v=wOcsRv7-r6I

Posted by: naturalfake at January 08, 2023 04:47 PM (KLPy8)

106 Tonypete,

Thanks, man! Looks like I need to throw out about three quarters of the cupboard, at least. I thought the expiration dates were just a gimmick to get you to buy more.

Posted by: Sam Adams at January 08, 2023 04:51 PM (VDbGO)

107 Simple meal today

Grilled steak, twice-baked potaters, and salad.

Cocktails, but of course. Not decided on which one though.

Posted by: naturalfake at January 08, 2023 04:51 PM (KLPy8)

108 5 beef ribs in the sous vide then on the grill tp try to add a little smoke and flavor

I have a pan on the far right burner with wood chips and IPA.

Posted by: Real Scentismist at January 08, 2023 04:51 PM (BRHaw)

109 102 97 I heard that the thing to do is to have them leave the bone in, give it a catchy name with hipster appeal, and sell it to you for twice as much.
Posted by: CppThis at January 08, 2023 04:44 PM (UewuT)

I buy bone in have the butcher remove the bone then tie it back on.. Makes it much easier to cut and you still have the bones...
Posted by: It's me donna at January 08, 2023 04:46 PM (bs+z0)

I do that if I buy fish fillets at HMart - I tell them to fillet it and then give me all the edible rest (so they take the scales and guts, but give me everything for stock). I haven't done this in awhile, b/c they haven't had any great whole fish deals that they are willing to also do prep...this fall, it was fire sales on whole fish that you prepped yourself (which is outta my wheelhouse)...

Posted by: Nova local at January 08, 2023 04:52 PM (exHjb)

110 Please pray for the people of Brazil. Sorry for going off topic, but if you're watching, pray for them.

Posted by: Sam Adams at January 08, 2023 04:52 PM (VDbGO)

111 106 I am making $90 an hour working from home. I never imagined that it was honest to goodness yet my closest companion is earning $16,000 a month by working on a laptop

pics please

Posted by: Real Scentismist at January 08, 2023 04:52 PM (BRHaw)

112 98 Do spices/seasonings really expire? I have no idea about these things.

Posted by: Sam Adams at January 08, 2023 04:45 PM (VDbGO)

Most won't go bad, but they'll lose flavor, effectively not actually bringing any spice notes...

Posted by: Nova local at January 08, 2023 04:52 PM (exHjb)

113 off sox

Posted by: rhennigantx at January 08, 2023 04:52 PM (BRHaw)

114 I got those Godzilla salsas for Christmas. The red salsa is tasty, kind of hot but not ridiculous. The green is not as hot but and will be good on some enchiladas. The "Salsa That Kills Monsters" is indeed very hot, even though the main ingredient is carrots. Maybe it would be good in chili?

They have a web site with those and a lot more.

Posted by: fd at January 08, 2023 04:52 PM (iayUP)

115 Here's another first world problem and one of my biggest pet peeves. Kitchen staff, chefs, etc. who wear wrist watches and finger jewelry while prepping food.

It's fucking disgusting.

Posted by: Dr. Bone at January 08, 2023 04:53 PM (Er3sM)

116
Goose grease.

Good for roast potatoes.

Cowboys apparently using it on their hands for today's game.

Posted by: naturalfake at January 08, 2023 04:53 PM (KLPy8)

117 113 98 Do spices/seasonings really expire? I have no idea about these things.

Posted by: Sam Adams at January 08, 2023 04:45 PM (VDbGO)

Most won't go bad, but they'll lose flavor, effectively not actually bringing any spice notes...
Posted by: Nova local at January 08, 2023 04:52 PM (exHjb)

Cleaned out my FiL house about 3 years ago. Spice rack labeled West Germany. So around 90.

Posted by: rhennigantx at January 08, 2023 04:54 PM (BRHaw)

118 Making 3 lbs worth of pork/veal/beef meatloaf as I am back on Keto, and the wife is out of town this week. Should get 5-6 meals out of it.

Posted by: BunkerintheBurbs at January 08, 2023 04:54 PM (YIsCs)

119 That Juanita looks to be one hot chili pepper!

Posted by: Eromero at January 08, 2023 04:55 PM (0OP+5)

120 Thanks, man! Looks like I need to throw out about three quarters of the cupboard, at least. I thought the expiration dates were just a gimmick to get you to buy more.
Posted by: Sam Adams

I had to do the same thing not long ago. I used to buy big quantities of spices as I was cooking for three teens. But, once they left home and it was just the two of us, I still had good amounts of many spices and seasonings. Can't throw them out right? Wrong. Some were years old when I checked. And tasteless.

I now get the packets from Spice House. Yes, they are a bit more expensive but the quality is first rate and your recipes will be so much better.

Posted by: Tonypete at January 08, 2023 04:55 PM (qoGsy)

121 119 Making 3 lbs worth of pork/veal/beef meatloaf as I am back on Keto, and the wife is out of town this week. Should get 5-6 meals out of it.
Posted by: BunkerintheBurbs at January 08, 2023 04:54 PM (YIsCs)

Are you doing pork rinds for the "dry"?

Posted by: Nova local at January 08, 2023 04:55 PM (exHjb)

122 Didn't get the chicken fried steak, chose the all-in/chef's choice omlette instead. Parents got pancakes and bacon and eggs all of it was really good. But CFS will be top of the list next year!

Posted by: NC Ref at January 08, 2023 04:56 PM (w3DYt)

123 I am making $90 an hour working from home.

Same as in town.

Posted by: G'rump928(c) at January 08, 2023 04:57 PM (yQpMk)

124 We are having bacon cheeseburgers tonight so I think I will spice mine up and make a burger that kills monsters.

Posted by: fd at January 08, 2023 04:58 PM (iayUP)

125 My favorite BBQ rub biz went belly up for the New Year.

Thx Creepy Joe!

Posted by: naturalfake at January 08, 2023 04:58 PM (KLPy8)

126 pics please

She won't be getting $90 an hour if she just gives the product away.

Posted by: Blanco Basura at January 08, 2023 04:59 PM (Bd6X8)

127 Are you doing pork rinds for the "dry"?
‐-------
Correct, Pork Panko brand from the Costco. Also a bunch of diced mushrooms.

Posted by: BunkerintheBurbs at January 08, 2023 04:59 PM (YIsCs)

128 "Same as in town."

Posted by: G'rump928(c)

**********************************

HA!

Hilarous.

And now, off to run errands.

Posted by: Sam Adams at January 08, 2023 04:59 PM (VDbGO)

129 116 Here's another first world problem and one of my biggest pet peeves. Kitchen staff, chefs, etc. who wear wrist watches and finger jewelry while prepping food.

It's fucking disgusting.
Posted by: Dr. Bone at January 08, 2023 04:53 PM (Er3sM)

We went to the symphony last night. During a break in the action for the string bass section, the principal bassist was trying to drain an inflamed ingrown whisker.

Posted by: Emmie at January 08, 2023 05:00 PM (Emce2)

130 129
On stage.

Posted by: Emmie at January 08, 2023 05:00 PM (Emce2)

131 Correct, Pork Panko brand from the Costco. Also a bunch of diced mushrooms.
Posted by: BunkerintheBurbs at January 08, 2023 04:59 PM (YIsCs)

I use low carb bread and dry it in the oven

Posted by: It's me donna at January 08, 2023 05:00 PM (bs+z0)

132 Ace of Spades hands down has the funniest and most intelligent commenters on the internet.

And no, I am not including myself in that estimation.

Love you, Morons.

Posted by: Sam Adams at January 08, 2023 05:01 PM (VDbGO)

133 Love you, Morons.
Posted by: Sam Adams at January 08, 2023 05:01 PM (VDbGO

I met a Sam Adams in real life a few years back and I asked him if he was you. He said he was not.

Posted by: Emmie at January 08, 2023 05:03 PM (Emce2)

134 CBD, have you ever considered writing a cook book?

I would buy it.

And read it.

Posted by: EFG at January 08, 2023 05:03 PM (Ae67h)

135 Slightly OT, but Nancy evidently must have hand-picked this Jeffries jerk in an effort to make herself seem likable by comparison. I'd say she came close to achieving that impossibility!

Posted by: Ray Van Dune at January 08, 2023 05:03 PM (gMml8)

136 As much soda as desired with SNAP! Had a patient recently consuming >180 oz/day paid for by you and your grandkids.

Posted by: Hal Dall MD at January 08, 2023 05:04 PM (5DNGz)

137 I met a Sam Adams in real life a few years back and I asked him if he was you. He said he was not.
Posted by: Emmie

Samuel Adams (September 27 [O.S. September 16] 1722 – October 2, 1803)

Seance?

Posted by: AZ deplorable moron at January 08, 2023 05:04 PM (jyyU/)

138
If you make your own garlic/butter enhanced croutons (and you should), the ends of a loaf of bread are fair game and no one would notice.

Posted by: Divide by Zero at January 08, 2023 05:04 PM (enJYY)

139 "I bought the one at costco along with a box of their rolls of vacuum 'bags'.
Pleased with the purchase and the extra rolls."

Thank you!

Posted by: Village Idiot's Apprentice at January 08, 2023 05:05 PM (uLr+K)

140 127 Are you doing pork rinds for the "dry"?
‐-------
Correct, Pork Panko brand from the Costco. Also a bunch of diced mushrooms.
Posted by: BunkerintheBurbs at January 08, 2023 04:59 PM (YIsCs)

Nice on the pork panko.

Are the mushrooms dried mushroom - dried mushroom powder could make an awesome dry, too, depending on type of meatloaf...

Posted by: Nova local at January 08, 2023 05:06 PM (exHjb)

141 69 63 Here's a question that's been bugging me. Should the heels from a loaf of bread be considered sub-optimal because of the outside end, or reserved as a special treat for an honored guest since they are fewer in number?
Posted by: Weasel at January 08, 2023 04:25 PM (WoIMU)

Unless I'm making a fresh breadcrumb for dinner, we toss them...
Posted by: Nova local at January 08, 2023 04:27 PM
Oh no, Lawdy! I can't believe you don't use the end pieces to make the most perfect sammich ever.

Posted by: Eromero at January 08, 2023 05:06 PM (0OP+5)

142 I bought a FoodSaver vacuum sealer at the Habitat for Humanity ReStore. It was $4.00, so I figured I wasn't out much if it didn't work right. It works great.

Posted by: April--dash my lace wigs! at January 08, 2023 05:08 PM (OX9vb)

143 Are the mushrooms dried mushroom - dried mushroom powder could make an awesome dry, too, depending on type of meatloaf...

Fresh this time around as I had some baby bellas on hand that needed to get used before spoiling.

Posted by: BunkerintheBurbs at January 08, 2023 05:08 PM (YIsCs)

144
Unless I'm making a fresh breadcrumb for dinner, we toss them...
Posted by: Nova local at January 08, 2023 04:27 PM
Oh no, Lawdy! I can't believe you don't use the end pieces to make the most perfect sammich ever.
Posted by: Eromero at January 08, 2023 05:06 PM (0OP+5)

Aldi's 50 cent white bread loaves don't have a real end piece - it tends to be so thin, it breaks apart when you pull it out of the bag. Now, I always eat fresh bakery french bread end pieces. But crappy white bread ones - nah. I mean, at the way we go through bread, I'd have to make breadcrumbs or something every other day to keep up with end pieces...

Posted by: Nova local at January 08, 2023 05:08 PM (exHjb)

145 If you make your own garlic/butter enhanced croutons (and you should), the ends of a loaf of bread are fair game and no one would notice.
Posted by: Divide by Zero at January 08, 2023 05:04 PM

The heels are the best for French onion soup, too.

Experiment update: the chicken casserole looks a bit soupy but has 15 minutes to go. Added a pan of banana muffins, using the same heat.

Posted by: NaughtyPine at January 08, 2023 05:09 PM (/+bwe)

146 143 Are the mushrooms dried mushroom - dried mushroom powder could make an awesome dry, too, depending on type of meatloaf...

Fresh this time around as I had some baby bellas on hand that needed to get used before spoiling.
Posted by: BunkerintheBurbs at January 08, 2023 05:08 PM (YIsCs)

A chef after my own heart...

Posted by: Nova local at January 08, 2023 05:09 PM (exHjb)

147 I managed to follow up the chicken failure with a couple of successes.

Sous vide a trip-tip coated with a rub recommended by Nurse R. Tossed the tri-tip on a grill long enough to get some grill marks, serve. (rub with love steak rub)

Then, a couple of days later, we did some baby back ribs on the smoker (which is also our grill) Gad, those were some good ribs.

Coming back with a couple of successes after the chicken fiasco is a nice way to restore confidence.

Posted by: blake - semi lurker in marginal standing(5pTK/) at January 08, 2023 05:10 PM (5pTK/)

148 When we were kids we'd fight over the heels of bread to dip in my ma's sauce when it was cooking.

Posted by: dartist at January 08, 2023 05:10 PM (9X/y4)

149 the end pieces from a loaf of bread make good toast

waste not want not

Posted by: DB- you know my name at January 08, 2023 05:11 PM (geLO8)

150 inside a foregone factory

***
interesting use of "foregone"

Posted by: vmom stabby stabby stabby stabby stabamillion at January 08, 2023 05:11 PM (Kd4bG)

151 Food related.
My butcher block cutting board dried out due to my mis-care.
I priced out with my friend who does a lot of beautiful woodwork how much it would cost to make one. (I need one that can handle briskets and pork butts as well as spatchcocked turkeys.)
It turned out that buying the wood (precut) would have cost the same as buying one online (and we'd have to do the work).
So a 2 1/4 inch thick with handles at both ends came in yesterday. It's beautiful. I've used up the oil sample treating it and another 16oz is coming in tomorrow to finish the seasoning.

Posted by: AZ deplorable moron at January 08, 2023 05:12 PM (jyyU/)

152 I had a great week of keto, but today I needed biscuits. I ate four of them, but not much else, haha! They were so good.

Start over with keto tomorrow.

Posted by: April--dash my lace wigs! at January 08, 2023 05:12 PM (OX9vb)

153 63 Here's a question that's been bugging me. Should the heels from a loaf of bread be considered sub-optimal because of the outside end, or reserved as a special treat for an honored guest since they are fewer in number?
Posted by: Weasel at January 08, 2023 04:25 PM (WoIMU)

If it's a good loaf of Italian bread & your guest is Italian, it's considered a treat! For some reason, non-Italians get bent if you offer the heel.

Posted by: RondinellaMamma 45 is STILL our duly elected president at January 08, 2023 05:13 PM (l0Cy4)

154 Weasel, really?

You butter up the bread heels then cover them with your best sausage or bacon gravy.

Posted by: blake - semi lurker in marginal standing(5pTK/) at January 08, 2023 05:13 PM (5pTK/)

155 I use garlic powder, along with salt & pepper, on meat that I'm gonna airfry
Doesn't burn like real garlic

Posted by: vmom stabby stabby stabby stabby stabamillion at January 08, 2023 05:14 PM (Kd4bG)

156 the end pieces from a loaf of bread make good toast

waste not want not
Posted by: DB

And, if you have 'too many', whatever the hell that is, you can also make bread soup or smash them up for breadcrumbs.

Posted by: Tonypete at January 08, 2023 05:15 PM (qoGsy)

157 149 the end pieces from a loaf of bread make good toast

waste not want not
Posted by: DB- you know my name at January 08, 2023 05:11 PM (geLO

I use everything (see my bones and skin post above) when it's a healthy product. But crappy white bread isn't something I worry about making sure I use up the worst part of - if I could afford bakery bread every day, then I'd be in the "use it up" camp. But since dairy free bread tends to be the most expensive and least expensive types, the bread I'm eating is nowhere close to gourmet when I have it (unless I've bought the bakery bread or my daughter has made it - both things we do use in full)...

Posted by: Nova local at January 08, 2023 05:15 PM (exHjb)

158 >>>the end pieces from a loaf of bread make good toast

>when we were young we'd toast them and make pbj sandwiches.

>

Posted by: Dr. Bone at January 08, 2023 05:15 PM (Er3sM)

159 gotta sous vide that shit

Posted by: ghost of hallelujah at January 08, 2023 05:16 PM (sJHOI)

160 oh, I forgot 24x18x2.25.
The blood groove looks like you could put a quarter in it sideways.
Success.

Posted by: AZ deplorable moron at January 08, 2023 05:17 PM (jyyU/)

161 It turned out that buying the wood (precut) would have cost the same as buying one online (and we'd have to do the work).
So a 2 1/4 inch thick with handles at both ends came in yesterday. It's beautiful. I've used up the oil sample treating it and another 16oz is coming in tomorrow to finish the seasoning.
Posted by: AZ deplorable moron at January 08, 2023 05:12 PM (jyyU/)
--------------

Making a large cutting board is a trick. Most planers will handle long stuff but width? Nope. The best solution I've come up with is a router sled if one want to make a cutting board that can double as a kitchen table.

Posted by: blake - semi lurker in marginal standing(5pTK/) at January 08, 2023 05:17 PM (5pTK/)

162 If you have left over shrooms just leave them out on a plate and turn them over every few days and grind them in a spice grinder. When they're crispy dry you have powder.

Posted by: dartist at January 08, 2023 05:18 PM (9X/y4)

163 School cafeteria trick when making grilled cheese sandwiches for the kids: assemble the sandwich with crust-side in so the kids don't know they got stuck with the heel.
Posted by: Emmie

This is some Oliver Twist level orphanage aboose!

Posted by: vmom stabby stabby stabby stabby stabamillion at January 08, 2023 05:19 PM (Kd4bG)

164 Expired powdered garlic makes a great lure for flies. I don't know why, but they are drawn to it as though it were a steak.

I like powdered garlic in some things, especially Cajun/Creole recipes; I don't really think of fresh as a substitute for it, and vice versa.

Posted by: Splunge at January 08, 2023 05:19 PM (2Nn0L)

165 The best solution I've come up with is a router sled if one want to make a cutting board that can double as a kitchen table.
Posted by: blake - semi lurker

I saw your work. Beautiful!

Posted by: AZ deplorable moron at January 08, 2023 05:20 PM (jyyU/)

166 Regarding Cheez-It...

I've taken an entire box and drizzled some Canola oil on them, tossed with BBQ rubs, herbs, whatever and then smoked them on the Traeger for about an hour or two.

Makes all the world of difference.

Same for doing our own version of the "Chex Mix."

Posted by: Martini Farmer at January 08, 2023 05:20 PM (Q4IgG)

167 I saw your work. Beautiful!
Posted by: AZ deplorable moron at January 08, 2023 05:20 PM (jyyU/)
----------

Thank you.

Posted by: blake - semi lurker in marginal standing(5pTK/) at January 08, 2023 05:20 PM (5pTK/)

168 I have been eating sourdough bread lately and as we eat a lot of soups/stews this time of year a lot of dipping goes on. The only bread Mrs. E likes is european bread, to me it's like eating cake.

Posted by: Eromero at January 08, 2023 05:21 PM (0OP+5)

169 CBD is right on about meat on the bone. It's better 100 times out of 100. Same applies to fish. Whole fish recipes are not just for restaurants.

Posted by: Splunge at January 08, 2023 05:21 PM (2Nn0L)

170 I've taken an entire box and drizzled some Canola oil on them, tossed with BBQ rubs, herbs, whatever and then smoked them on the Traeger for about an hour or two

That is some next level $hit. I've done it with saltines in the oven, but that sounds like a great idea on the smoker.

Posted by: BunkerintheBurbs at January 08, 2023 05:22 PM (YIsCs)

171 I must be the only child in North America that preferred the heel.

Posted by: sven at January 08, 2023 05:23 PM (Lzpvj)

172 171 I must be the only child in North America that preferred the heel.
Posted by: sven at January 08, 2023 05:23 PM
Ever since I could see over the table while a new loaf of bread was opened, I'd ask for the heel. In fact I see anyone using the heel for the inaugural sammich, I'll stop them with something like 'leave that piece until it meets up with the other end, then you have the perfect samich'.

Posted by: Eromero at January 08, 2023 05:28 PM (0OP+5)

173 I would buy it.

And read it.

Posted by: EFG at January 08, 2023 05:03 PM (Ae67h)

That is very kind of you to say. And the project is tempting, but a huge amount of work, because I despise poorly written recipes!

Posted by: CharlieBrown'sDildo at January 08, 2023 05:31 PM (XIJ/X)

174 White bread with the crusts cut off is the beef tenderloin of the bread world.

Posted by: Bitter Clinger at January 08, 2023 05:31 PM (u93Yj)

175 Posted by: Eromero at January 08, 2023 05:28 PM (0OP+5)
----
That was going to be my next question. Do you save the first heel to match up with the one on the other end. That's what I do!

Posted by: Weasel at January 08, 2023 05:32 PM (WoIMU)

176 That was going to be my next question. Do you save the first heel to match up with the one on the other end. That's what I do!
Posted by: Weasel at January 08, 2023 05:32 PM

*bread-use fistbump*

Posted by: RedMindBlueState at January 08, 2023 05:34 PM (Wnv9h)

177 The heel of a loaf of bread is the best for making an open faced over-easy egg sandwich for breakfast.

Posted by: Martini Farmer at January 08, 2023 05:34 PM (Q4IgG)

178 173 I would buy it.

And read it.

Posted by: EFG at January 08, 2023 05:03 PM (Ae67h)

That is very kind of you to say. And the project is tempting, but a huge amount of work, because I despise poorly written recipes!
Posted by: CharlieBrown'sDildo at January 08, 2023 05:31 PM (XIJ/X)
----
EFG - do you have a copy of The Deplorable Gourmet?

Posted by: Weasel at January 08, 2023 05:34 PM (WoIMU)

179 That is very kind of you to say. And the project is tempting, but a huge amount of work, because I despise poorly written recipes!
Posted by: CharlieBrown'sDildo at January 08, 2023 05:31 PM (XIJ/X)
------------------

*considers resisting poking the bear of the blog*

Arrghhh....

But blog posts are exempt from those standards?

Posted by: blake - semi lurker in marginal standing(5pTK/) at January 08, 2023 05:35 PM (5pTK/)

180 174 White bread with the crusts cut off is the beef tenderloin of the bread world.
Posted by: Bitter Clinger at January 08, 2023 05:31 PM
No offense but I could never see trimming the crusts off bread.

Posted by: Eromero at January 08, 2023 05:35 PM (0OP+5)

181 That is very kind of you to say. And the project is tempting, but a huge amount of work, because I despise poorly written recipes!
Posted by: CharlieBrown'sDildo

"Bake until done" and the cup of sugar referenced in the ingredient list is never mentioned again. That kind of thing?

LOL

Posted by: Tonypete at January 08, 2023 05:35 PM (qoGsy)

182 That was going to be my next question. Do you save the first heel to match up with the one on the other end. That's what I do!

I've never known anyone who doesn't.

Posted by: Blanco Basura at January 08, 2023 05:35 PM (Bd6X8)

183 The heel of a baguette or Italian bread is most suitable for sopping up juices (such as the cooking liquid from steaming clams) or a peppery olive oil.

Posted by: Bitter Clinger at January 08, 2023 05:36 PM (u93Yj)

184 I absolutely use even the ends of a commercial loaf as toast
For breakfast. Hate it when then make that end slice paper thin

Posted by: Skip at January 08, 2023 05:36 PM (xhxe8)

185 My husband prefers the heels too.

He also likes white meat while I prefer dark. We have very symbiotic relationship.

Posted by: Art Rondelet of Malmsey at January 08, 2023 05:37 PM (fTtFy)

186 Back in my day, we were embarrassed to even have to have food stamps. We got the bare minimum. There were no steaks or seafood or any other luxury items. It was milk, butter, bread, eggs, cereal, and hamburger meat. I am just so happy that all of these illegals are eating high on the hog and enjoying the very best of meats, fresh vegetables, fresh fruits, and all of the other delicacies that we Americans have come to miss.

Posted by: Linda Sina at January 08, 2023 05:38 PM (Yrvb3)

187
He also likes white meat while I prefer dark. We have very symbiotic relationship.
Posted by: Art Rondelet

Is your last name Sprat?

Posted by: AZ deplorable moron at January 08, 2023 05:38 PM (jyyU/)

188 Dang, my oven won't get hot.
It gets to 100F and just stays there.
Puts a crimp in my baking plans.
I expect a major kitchen appliance to last more than 7 years...
Probably a computer chip problem.

Posted by: gourmand du jour at January 08, 2023 05:39 PM (jTmQV)

189 No offense but I could never see trimming the crusts off bread.

Posted by: Eromero at January 08, 2023 05:35 PM (0OP+5)

None taken.

It's not really a preference of mine either. But like the tenderloin, it is the tenderest part of the loaf and purely unadulterated.

The tenderloin is not my favorite cut of steak, largely because, IMO, it lacks flavor. But it is the essence of pure, tender beef muscle.

Posted by: Bitter Clinger at January 08, 2023 05:39 PM (u93Yj)

190 Love the pepperoni roll (pictured)

the few times per year that I get a craving for meat, I just put a slice of provolone on a slice of Italian salami and roll it up. It's a great snack

Posted by: kallisto at January 08, 2023 05:39 PM (wVYbe)

191 185 My husband prefers the heels too.

He also likes white meat while I prefer dark. We have very symbiotic relationship.
Posted by: Art Rondelet of Malmsey at January 08, 2023 05:37 PM
'I've heard this tune before.'

Posted by: Eromero at January 08, 2023 05:40 PM (0OP+5)

192 Bread heels are also good for maximum peanut butter application. Especially after being toasted.

Posted by: Martini Farmer at January 08, 2023 05:40 PM (Q4IgG)

193 This eve we had a supper of the three basic food groups: soup, salad, and pizza.

Posted by: kallisto at January 08, 2023 05:41 PM (wVYbe)

194 I'm having bangers n' mash

Posted by: DB- you know my name at January 08, 2023 05:43 PM (geLO8)

195 The heel of a baguette or Italian bread is most suitable for sopping up juices (such as the cooking liquid from steaming clams) or a peppery olive oil.
----
This!

Posted by: dartist at January 08, 2023 05:43 PM (9X/y4)

196 I was on the way to the store and called Mrs. E and asked her if she wanted me to pick up 'anything'. She said 'no and epeciallly not apple pie, peach pie, coconut pie, or chocolate pie.' I sid ok. So I picked up and Italian cream carrot cake.

Posted by: Eromero at January 08, 2023 05:45 PM (0OP+5)

197 I see the guy leading the stop the steal protests in Brazil is black.

Damn those white supremacists!

Posted by: 18-1 at January 08, 2023 05:45 PM (lc5cP)

198 I am just so happy that all of these illegals are eating high on the hog and enjoying the very best of meats, fresh vegetables, fresh fruits, and all of the other delicacies that we Americans have come to miss.

LIVS: Why are my taxes so high? Why is rent so high? Why are we out of things at the grocery store?

Posted by: 18-1 at January 08, 2023 05:46 PM (lc5cP)

199 >>>There were no steaks or seafood or any other luxury items. It was milk, butter, bread, eggs, cereal, and hamburger meat.

>You forgot the big-assed block of government cheese. Except maybe you didn't need stamps for that, they may have just handed that out.

Posted by: Dr. Bone at January 08, 2023 05:49 PM (Er3sM)

200 186 Back in my day, we were embarrassed to even have to have food stamps. We got the bare minimum. There were no steaks or seafood or any other luxury items. It was milk, butter, bread, eggs, cereal, and hamburger meat. I am just so happy that all of these illegals are eating high on the hog and enjoying the very best of meats, fresh vegetables, fresh fruits, and all of the other delicacies that we Americans have come to miss.
Posted by: Linda Sina at January 08, 2023 05:38 PM
You must work and pay taxes so those who don't work and pay taxes can have nice things.

Posted by: Eromero at January 08, 2023 05:49 PM (0OP+5)

201 Lori Loughlin rerun on Hallmark. Never thought I'd see the day.

Posted by: Miley, okravangelist at January 08, 2023 05:50 PM (Mzdiz)

202 https://tinyurl.com/yc5vc62d

I bought something similar to this years ago for ravioli. I love it. I'm lucky dad bought me a kitchen aid years ago.

Posted by: Infidel at January 08, 2023 05:50 PM (ZEa+g)

203 LIVS: Why are my taxes so high? Why is rent so high? Why are we out of things at the grocery store?

Posted by: 18-1 at January 08, 2023 05:46 PM

Horde: *swings tire iron*

Posted by: RedMindBlueState at January 08, 2023 05:51 PM (Wnv9h)

204 You forgot the big-assed block of government cheese. Except maybe you didn't need stamps for that, they may have just handed that out.
Posted by: Dr. Bone

SIL invited the Mrs. to go stand in line with her to get that (Mrs. didn't go).
The SIL wasn't hard up for money; but, had to get the free stuff.

Posted by: AZ deplorable moron at January 08, 2023 05:52 PM (jyyU/)

205 I used to have an intimate relationship with a violinist from CSO.

And an administrator from the ballet.

If you knew what these arts types were up to, popping a face-boil onstage would seem wholesome.

Posted by: Yudhishthira's Dice at January 08, 2023 05:52 PM (oINRc)

206 I never did figure out how they make such tasty buns from those yappy little dogs.

Posted by: Alberta Oil Peon at January 08, 2023 05:52 PM (tkR6S)

207 "Food stamps" now look exactly like a debit card, which is what they are.

Posted by: gourmand du jour at January 08, 2023 05:54 PM (jTmQV)

208 Eromiero that would have been 1st on my do not get list

Posted by: Skip at January 08, 2023 05:55 PM (xhxe8)

209 "Food stamps" now look exactly like a debit card, which is what they are.
Posted by: gourmand du jour

Filled using your money (and mine).

Posted by: AZ deplorable moron at January 08, 2023 05:55 PM (jyyU/)

210 198 I am just so happy that all of these illegals are eating high on the hog and enjoying the very best of meats, fresh vegetables, fresh fruits, and all of the other delicacies that we Americans have come to miss.

LIVS: Why are my taxes so high? Why is rent so high? Why are we out of things at the grocery store?

Posted by: 18-1 at January 08, 2023 05:46 PM (lc5cP)

Funny enough, my Church is having a heckuva time getting people to bring food for our homeless hypothermia week. I think it's money and availability that is making everyone not sign up. I'm actually wondering if they decrease the plan to "spaghetti and sauce" night for a few nights to bring down the cost and need at this point...

Posted by: Nova local at January 08, 2023 05:55 PM (exHjb)

211 when my neighbor was low carb she cooked radishes in place of taters quite a bit. I refuse to give up my carbs and just hope the IF or I prefer to call it limited eating window is good enough for clearing excess insulin and keeping from getting too fat.

Posted by: PaleRider at January 08, 2023 05:55 PM (3cGpq)

212 207 Posted by: gourmand du jour at January 08, 2023 05:54 PM (jTmQV)

Eh fiscally they are more like a charge card, no offense or opprobrium to you intended.

They make their purchases up to a certain number and then the amount is "magically paid" by their father the US Taxpayer.

Take better control of your kids America.

Posted by: sven at January 08, 2023 05:56 PM (Lzpvj)

213 In keeping with the cooking theme: many of you know I recently sold my home in Ohio. We had a great kitchen there with custom built ins and commercial level appliances in most cases. Curly maple island as big as the flight deck on an aircraft carrier and soapstone counters and sink. My dream kitchen.

Got word today from the old neighbors the new owners are ripping it all out and much of it is at the curb. I mean, it's theirs and all - they paid me for it and of course, they can do what they want but wow.

Posted by: Tonypete at January 08, 2023 05:57 PM (qoGsy)

214 210 Posted by: Nova local at January 08, 2023 05:55 PM (exHjb)

The bad news is there is starvation in America, the great news is it is the multi-generational Americans that will be doing it.

//Karen AWFL

Posted by: sven at January 08, 2023 05:57 PM (Lzpvj)

215
The maximum benefit for a four-person household is now $939 a month

Two person household here, that spends $300 a month at Aldi's. With that amount do I buy lobster tails? Yes. Bacon wrapped shrimp? Yes? Tuna, flounder, cod, scallops, shrimp, crab cakes, chicken breasts, tenderloin turkey, sirloin steak, hamburger, meatballs and all other fairly pricey protein? Yup.

So if we got an extra $169 a month to equalize SNAP, I'd stay thin, right?

It's no wonder to me that my nearest city voted 80% for the (D's). Bought. With your tax dollars - except those that went to Ukraine before making a curious 10% U-turn back to a Delaware beach house. Fvckers.

Posted by: Divide by Zero at January 08, 2023 05:58 PM (enJYY)

216 213 Posted by: Tonypete at January 08, 2023 05:57 PM (qoGsy)

No woman of means enjoys cooking on another woman's choices.

I have seen it over the course of a 1/4 century of several state moves.

Posted by: sven at January 08, 2023 05:58 PM (Lzpvj)

217 I hadn't thought of that sven.

Posted by: Tonypete at January 08, 2023 06:00 PM (qoGsy)

218 186 Posted by: Linda Sina at January 08, 2023 05:38 PM

Yup. I was very happy when I was off the Federal teat. Mom rest her soul could not help it, and dad was not wrong in knowing any extra money he sent would literally be pissed away.

I am glad the benefit is there, I am horrified people feel no shame at using it.

The moral turpitude is what galls me.

Posted by: sven at January 08, 2023 06:00 PM (Lzpvj)

219 I spent the summer working at the home of a famous entertainer. The new wife gutted it.

Posted by: Jamaica NYC at January 08, 2023 06:01 PM (Eeb9P)

220 I never buy a piece of meat with a bone, if I can't eat it I ain't paying for it. Strip steak for me.

Posted by: Bob at January 08, 2023 06:01 PM (vHUcF)

221 I don't live in an urban zoo area but I hear that the snap folks who buy lobster and good steak etc usually are selling that meat at a steep discount to buy drugs.

If the liberals CARED they would not allow snap funds to be used on food that is in demand on the black market, they'd limit it to 70% hamburger, tuna, chicken thighs etc.

Posted by: PaleRider at January 08, 2023 06:02 PM (3cGpq)

222 > Got word today from the old neighbors the new owners are ripping it all out and much of it is at the curb. I mean, it's theirs and all - they paid me for it and of course, they can do what they want but wow.
_______________

We bought a 5 (yes, 5) bedroom house outside of Monterey, CA back in 2002. Hardwood floors, but outdated. Spent (sobs uncontrollably) several hundred thousand on upgrades, everywhere.

Sold in 2014 to a couple who trashed everything. Even the fucking floors.

But... I made...errr .... money off it.

Posted by: Martini Farmer at January 08, 2023 06:02 PM (Q4IgG)

223 217 Posted by: Tonypete at January 08, 2023 06:00 PM (qoGsy)

The wife and I were broke enough after I lost my premium hub pay and was hardscrabbling it at El Paso International that we would have kept your stuff-I promise.

There are a LOT of people who have gotten very used to an insane standard of living who are blowing cash they probably don't really have and are going to miss if the worst happens.

If you are leaving Ohio good luck, and if you are still back home in Ohio God bless.

Posted by: sven at January 08, 2023 06:04 PM (Lzpvj)

224 If the liberals CARED they would not allow snap funds to be used on food that is in demand on the black market, they'd limit it to 70% hamburger, tuna, chicken thighs etc.
Posted by: PaleRider

When I am elected King, no one in America will be in a position to starve. Free beans and rice for anyone. (Structured so they can't sell it) - and that's it. Nothing else for food.

Posted by: Tonypete at January 08, 2023 06:04 PM (qoGsy)

225 I was young, poor and single with a baby at one time many moons ago. I would go to the store at 6am when they opened because I was ashamed to use food stamps. The old paper kind that came in little books.

Posted by: Infidel at January 08, 2023 06:05 PM (ZEa+g)

226 Just because and that is good enough:

Freddy's Combo
Whiskey Store Live
Jimmy Thackery & Tab Benoit

Great blues is more of a Sunday sermon than anything else. It's Sunday sinners...

https://www.youtube.com/watch?v=Ev_j7IUtk14

Posted by: Lost in Space at January 08, 2023 06:05 PM (c7ca9)

227 If you are leaving Ohio good luck, and if you are still back home in Ohio God bless.
Posted by: sven

In the wilds of the Cumberland Plateau now. Love it here.

Posted by: Tonypete at January 08, 2023 06:05 PM (qoGsy)

228 Is Ace back from his adventures in hang gliding the Alps, or do we have another week of the very fine rogues' gallery (wanted by DeepState for thought crimes) posts?

In any case ... carry on.

Posted by: illiniwek at January 08, 2023 06:05 PM (Cus5s)

229 I bought a Food Saver vacuum seal. I got a medium priced one. Seems to work okay. Still need to finish putting up oatmeal.

Just finished the last of the pork belly I bought at half price. Really tasty and I got a lot of meals out of it.

Posted by: Notsothoreau at January 08, 2023 06:05 PM (uz3Px)

230 Experiment result: Really good. When it cools, I'll slide it in the freezer for convenience meals.

Posted by: NaughtyPine at January 08, 2023 06:06 PM (/+bwe)

231 Tonight is deconstructed Stuffed Cabbage and Buttered Egg Noodles

Posted by: San Franpsycho at January 08, 2023 06:06 PM (EZebt)

232 I tend to use beef and pork bones to flavor beans when I cook them in the pressure cooker. I add a couple of tablespoons of vinegar to help cook out the flavor

Posted by: Kindltto at January 08, 2023 06:09 PM (xhaym)

233 Posted by: Tonypete at January 08, 2023 05:57 PM

This makes me want to cry...

*looks around at chipped formica, worn vinyl, and peeling veneer*

Posted by: JQ at January 08, 2023 06:10 PM (o0Fxd)

234 My kitchen is original 1949 except for the appliances, some of which need some TLC, as previously mentioned. I'd love to remodel but I would have to move 2 females out of the house to do it.
It would take 2 months, I figure.

Posted by: gourmand du jour at January 08, 2023 06:13 PM (jTmQV)

235 This makes me want to cry...

*looks around at chipped formica, worn vinyl, and peeling veneer*
Posted by: JQ

I know. If I had known this ahead of time, maybe I could have worked a deal with them for free 'demo' and I'da given away the entire thing to someone that needed it.

Posted by: Tonypete at January 08, 2023 06:14 PM (qoGsy)

236 I'm late to AoS today but rosemary is food. From previous thread,
CBD, that rosemary will get new leaves next spring, as the roots and stem is hardy. The old Rome Airport at Ciampino was fenced in ll around by rosemary hedges. Never a shortage for cooking. Of course it never got into the single digits but it did snow occasionally.

Posted by: Ciampino - can't do roast beef without rosemary at January 08, 2023 06:15 PM (qfLjt)

237 There are a LOT of people who have gotten very used to an insane standard of living who are blowing cash they probably don't really have and are going to miss if the worst happens.
___

Yep.

And the collapse is coming sooner than many expect.

Posted by: SMH at what's coming at January 08, 2023 06:15 PM (OW4OU)

238 I have said for years the horde can if need be entertain themselves.
But the Cobs have done a fantastic job this week

Posted by: Skip at January 08, 2023 06:15 PM (xhxe8)

239 This makes me want to cry...

*looks around at chipped formica, worn vinyl, and peeling veneer*
Posted by: JQ at January 08, 2023 06:10 PM (o0Fxd)

Is there any place that sells heritage patterns of Formica? My place in Alberta still has its original 1950's style kitchen, with blond fir plywood cabinets, and turquoise Formica countertops with little sparkles in it. The backsplash behind the sink fell off, and has cracks and a vicious warp in it.

Posted by: Alberta Oil Peon at January 08, 2023 06:15 PM (tkR6S)

240 More than once I've been approached in the pay line by snap users offering food for cash. Target mostly.

Posted by: dartist at January 08, 2023 06:16 PM (9X/y4)

241 Yep.

And the collapse is coming sooner than many expect.
Posted by: SMH

Storing my powder.

Posted by: Infidel at January 08, 2023 06:16 PM (ZEa+g)

242 More than once I've been approached in the pay line by snap users offering food for cash. Target mostly.
Posted by: dartist
___

Can't say I've ever experienced this.

Posted by: SMH at what's coming at January 08, 2023 06:17 PM (OW4OU)

243 My problem with the vacuum sealer is it sucks the blood out of beef, leaving it an unappetizing brown color.

Posted by: butch at January 08, 2023 06:18 PM (QgwDT)

244 You all can keep your food. Tomorrow I start prep for Tuesday morning colonoscopy. Yuk it up morons.

Posted by: UsnTakim deplorable me. at January 08, 2023 06:18 PM (ZMPCu)

245 239 Is there any place that sells heritage patterns of Formica? My place in Alberta still has its original 1950's style kitchen, with blond fir plywood cabinets, and turquoise Formica countertops with little sparkles in it. The backsplash behind the sink fell off, and has cracks and a vicious warp in it.

Posted by: Alberta Oil Peon at January 08, 2023 06:15 PM (tkR6S)

Try eBay.

Posted by: jix at January 08, 2023 06:19 PM (DU7iZ)

246 Posted by: Ciampino - can't do roast beef without rosemary at January 08, 2023 06:15 PM (qfLjt)

I don't know how she did it, but my aunt got the rosemary to overwinter outdoors in the PA cold. That bush grew to monstrous proportion, and it's still thriving even though she passed away last year. I think it wants to honor her memory by staying strong and healthy.

Posted by: kallisto at January 08, 2023 06:20 PM (wVYbe)

247 Yep.

And the collapse is coming sooner than many expect.
Posted by: SMH

I feel lucky to have sold the house before, what I believe to be, the coming housing crash.

Posted by: Tonypete at January 08, 2023 06:20 PM (qoGsy)

248 That's pepperoni rolled around a gob of cream cheese. No, I didn't call Weasel for the recipe, but I think that he would have approved.

Were you able to prepare it in less than two minutes? My understanding is that that is the first, and most important, requirement for the Chef Weasel Checkmark of Approval (tm).

Posted by: Duncanthrax at January 08, 2023 06:21 PM (a3Q+t)

249
My problem with the vacuum sealer is it sucks the blood out of beef, leaving it an unappetizing brown color.

Posted by: butch at January 08, 2023 06:18 PM

Vacuum sealer or penis pump?

Posted by: Social Services who have heard this complaint before at January 08, 2023 06:21 PM (enJYY)

250 I am glad the benefit is there, I am horrified people feel no shame at using it.

The moral turpitude is what galls me.
Posted by: sven at January 08, 2023 06:00 PM

There used to be woman who would sell bags of groceries for dimes on the dollar, right in the parking lot.

A couple I know bought from her, even knowing she getting cash for an addiction. The husband said it made sense because their kids were at an age where they were hungry all the time, and milk and eggs were expensive.

His wife was a bit more blunt: "We're getting some of our taxes back."

It bugs the hell out of me that they were struggling and doing everything right (married, working, etc.) They didn't qualify for anything but childcare at the local school.

Posted by: NaughtyPine at January 08, 2023 06:22 PM (/+bwe)

251 Rosemary is indeed a tough plant.

It isn't 'dead' until it's 'been dead' for 2 years.

Posted by: JQ at January 08, 2023 06:22 PM (o0Fxd)

252 Were you able to prepare it in less than two minutes?

Posted by: Duncanthrax at January 08, 2023 06:21 PM (a3Q+t)

Well, a glop of cream cheese on a slice of pepperoni, then roll it up.

Yes...I did it in less than two minutes...but just barely!

Posted by: CharlieBrown'sDildo at January 08, 2023 06:22 PM (XIJ/X)

253 Vacuum sealer or penis pump?

Yes.

Posted by: Tonypete at January 08, 2023 06:23 PM (qoGsy)

254 Were you able to prepare it in less than two minutes? My understanding is that that is the first, and most important, requirement for the Chef Weasel Checkmark of Approval (tm).
Posted by: Duncanthrax at January 08, 2023 06:21 PM (a3Q+t)
---
You are correct sir!

Posted by: Weasel at January 08, 2023 06:23 PM (WoIMU)

255 I usually plant a small rosemary bush in the spring, and it has never survived the winter!

Posted by: CharlieBrown'sDildo at January 08, 2023 06:24 PM (XIJ/X)

256 Posted by: CharlieBrown'sDildo at January 08, 2023 06:22 PM (XIJ/X)

I've seen oldtimers in colder climates cover the rosemary in plastic tarp when they know a cold snap is coming, you may want to check with any old Guidos in your AO for advice.

Posted by: kallisto at January 08, 2023 06:25 PM (wVYbe)

257 Used to do evictions and I have talked to a lot of dirtbags with no money but always had lots on their EBT cards for goodies and other things. They couldn't pay da rent but had cellphones, SUVs, and smokes both legal and illegal.

It's a vote buying scam just like every other federal program.

Posted by: Hairyback Guy at January 08, 2023 06:26 PM (R/m4+)

258 They could do commodities again, complete with cookbook. But stores make money off food stamps. That's why you can use them for prepared items. There was a time you couldn't buy soap with them.

Posted by: Notsothoreau at January 08, 2023 06:27 PM (uz3Px)

259 A couple weeks ago when the cold snap was predicted I brought some plants indoors. One of them was the parsley. Once inside the plant wilted and started to dry up. But when I went to cut off the dead stuff I saw new green growth at the base of the plant. YAY!

Posted by: kallisto at January 08, 2023 06:27 PM (wVYbe)

260 https://tinyurl.com/yc2rhs5u
(20 Tweets from Bad Blue)

Carry one

Posted by: Skip at January 08, 2023 06:29 PM (xhxe8)

261 More Whiskey:

Leopard-Skin Pillbox Hat
Whiskey Store Live
Jimmy Thackery & Tab Benoit

This is a great live album featuring two of our greats that get less attention, one on a Strat and one on a Tele. These dogs can hunt. The Sax guy gets it done too. There is a studio version of this album if you prefer your jalapenos tamed.

https://www.youtube.com/watch?v=WKgGyP_O1aU

Posted by: Lost in Space at January 08, 2023 06:29 PM (c7ca9)

262 CBD, do you plant your rosemary in the ground or into a pot?

Perhaps the roots freeze. If in-ground, mulch before winter. If potted, bury the pot into ground, then mulch.

Posted by: JQ at January 08, 2023 06:29 PM (o0Fxd)

263 Need a recommendation for a good vacuum sealing system.

Posted by: Village Idiot's Apprentice at January 08, 2023 04:06 PM (uLr+K)

I have a FoodSaver countertop unit that works pretty well, although it can be finicky. I have also stopped buying the branded bags, and buy instead the commodity bags from Amazon. "Wevac Vacuum Sealer Bags."

When the FoodSaver unit dies I will probably replace it with a Nesco VS-12, which is very inexpensive. If it works I'll keep it, but if it is junk I will splurge and buy a chamber sealer.

Posted by: CharlieBrown'sDildo at January 08, 2023 06:30 PM (XIJ/X)

264 Best place I grew rosemary wasnext to old concrete steps going up to the road. It was a heat sink and gave them a sheltered area.

Posted by: Notsothoreau at January 08, 2023 06:30 PM (uz3Px)

265 If Uncle Samdaddy gives you all you need....

Posted by: Eromero at January 08, 2023 06:30 PM (0OP+5)

266 CBD, do you plant your rosemary in the ground or into a pot?

Posted by: JQ at January 08, 2023 06:29 PM (o0Fxd)

In the ground. Next year I will mulch it....

Thanks!

Posted by: CharlieBrown'sDildo at January 08, 2023 06:31 PM (XIJ/X)

267 Having a glass or Tamavulan Single malt

Posted by: Skip at January 08, 2023 06:31 PM (xhxe8)

268 Can't say I've ever experienced this.
----
I think drugs were involved. I hope she wasn't dragging her kids through it.

Posted by: dartist at January 08, 2023 06:32 PM (9X/y4)

269 SNAP is raised by 12.5% but social security COLA was 8.3%. Why do people that haven't put into the system get 50% bore increase? I guess racism.

Posted by: Jukin the Deplorable a Clear and Present Danger at January 08, 2023 06:32 PM (u4CEu)

270
Anyone from New Jersey who complains about growing things in the soil there should know the truth - 'jersey soil was invented to produce 'jersey tomatoes in July, August, and September. Big juicy beefsteak tomatoes to be sold in Pennsy at bargain basement prices.

Anyone who disagrees with this free market system is a commie.

Posted by: Divide by Zero at January 08, 2023 06:32 PM (enJYY)

271 Another College basketball player goes gown like a sack of potatoes standby himself #18

Posted by: Skip at January 08, 2023 06:32 PM (xhxe8)

272 depending how important the rosemary is, could plant it in a pot, bring it in under a grow light for winter.

Posted by: illiniwek at January 08, 2023 06:35 PM (Cus5s)

273 Do they make a human sized "saver bag" for sale?

Just asking.

In case.

Posted by: Martini Farmer at January 08, 2023 06:36 PM (Q4IgG)

274 Do they make a human sized "saver bag" for sale?

Just asking.

In case.
Posted by: Martini Farmer at January 08, 2023 06:36 PM (Q4IgG)

It's best if you cut it up into five pieces.

Posted by: Bricktop at January 08, 2023 06:37 PM (UQUAY)

275 'jersey soil was invented to produce 'jersey tomatoes in July, August, and September.

Posted by: Divide by Zero at January 08, 2023 06:32 PM (enJYY)

They haven't been particularly good for the last several years. It's sort of depressing.

Posted by: CharlieBrown'sDildo at January 08, 2023 06:38 PM (XIJ/X)

276 If your Food Saver stops sealing very well, you can buy replacement gaskets for less than $10. That will often fix the problem. I've gotten another several years out of mine that way.

Posted by: Art Rondelet of Malmsey at January 08, 2023 06:38 PM (fTtFy)

277 "My place in Alberta still has its original 1950's style kitchen, with blond fir plywood cabinets, and turquoise Formica countertops with little sparkles in it. "

My MiL's home has been in the family since built in the 50's. It is still original, as built. Metal kitchen cabinets, sheet linolium flooring, Real Host brand gas stove. And, the original fridge from the old house, manufactured in September 1945. An absolute time capsule of Baltimore home manufacturing.

Posted by: Village Idiot's Apprentice at January 08, 2023 06:38 PM (uLr+K)

278 CBD's pepperoni rolled around a gob of cream cheese reminded me of another 1960s favorite ... Cream cheese mixed with horseradish, spread on thick slices of Lebanon Bologna, then rolled into tubes.

Posted by: Kathy at January 08, 2023 06:39 PM (9S1nO)

279 Rosemary ? It's planted along the fence and is as big as a hedge.. Of course I'm in Ca.

Posted by: It's me donna at January 08, 2023 06:39 PM (bs+z0)

280 I am getting better at using food up and working with what I have on hand. I know how to do it, just got out of the habit

Posted by: Notsothoreau at January 08, 2023 06:39 PM (uz3Px)

281 You've heard of Murphy beds? My kitchen has a Murphy ironing board. Other similar houses have converted these into spice racks. Seeing as how I haven't ironed a single garment since retiring I may do the same.

Posted by: gourmand du jour at January 08, 2023 06:40 PM (jTmQV)

282 I used to dig up my rosemary plant and put it under the grow lights in the basement for the winter. Grew like crazy but how much rosemary can you eat? Basement smelled great though.

Posted by: dartist at January 08, 2023 06:41 PM (9X/y4)

283 All the kitchen ware and the pantry has been packed so we went out for Mexican for lunch. I brought home some choripollo and beans. Between that and lefover wings, I guess I'm set for a couple of days.

Gotta finish the beer in the fridge, though. Damn the luck.

Posted by: CrotchetyOldJarhead at January 08, 2023 06:41 PM (TgNpw)

284 .looked today and frost killed chives, hopefully just above ground and will come back

Posted by: Skip at January 08, 2023 06:42 PM (xhxe8)

285 AOP - try retrorenovation. They have a number of supplies for those wishing to remodel vintage homes.

The EBT works out to 234 per week. That's higher than my grocery budget for four people. Sucks to do things right.

Posted by: Moki at January 08, 2023 06:45 PM (JrN/x)

286
They haven't been particularly good for the last several years. It's sort of depressing.

Posted by: CharlieBrown'sDildo at January 08, 2023 06:38 PM

While I was tongue in cheek, come to mention it, I really haven't see too many 'jersey tomatoes here on the other side of the Delaware. The biggest tomatoes I saw this year were in the 'sticks' of Pennsylvania. A small 'lunch bag' with twenty plus pounds of tomatoes for $5 dollars. Not a great price, but huge tomatoes. Cover an entire slice of toast, melt some cheese, perhaps some bacon, and that's a meal Jerry size.

Posted by: Divide by Zero at January 08, 2023 06:46 PM (enJYY)

287 Family commented food was great tonight...and I agreed, although it's hard to screw up chicken thighs with just a spice rub (in good news, the calabaza totally did work).

Although now I have a mountain of dishes to attend to, so I'm gonna sign off for now and come back to check comments later.

See everyone next week!

Posted by: Nova local at January 08, 2023 06:47 PM (exHjb)

288 Jalapeno poppers, heat level "medium":
12-16 peppers, halved lengthwise and seeds/pulp removed.
12-16 slices bacon, cut in half
---------
Filling:
**Cream together: 8 oz softened cream cheese, 1/2 Tablespoon crushed garlic, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, 1/2 teaspoon jalapeno powder, 1 teaspoon favorite hot sauce (I use a pinapple- habanero flavor). Adjust heat level as desired.
**Then add 2 handfuls of shredded cheddarjack cheese; mix well.
**Fill pepper halves until level with sides; wrap each with a half-slice of bacon.
**Bake on foiled cookie sheet at 375F for ~30-35 minutes. Enjoy!

Posted by: JQ at January 08, 2023 06:48 PM (o0Fxd)

289 278 Cream cheese mixed with horseradish, spread on thick slices of Lebanon Bologna, then rolled into tubes.

Posted by: Kathy at January 08, 2023 06:39 PM

That sounds tasty!

Posted by: Scuba_Dude at January 08, 2023 06:49 PM (fe7in)

290 Maternal GrandParents old house built in early 1900s was torn down in mid 50s, materials stacked, new brick piers laid, and 'new' house built using mostly salvaged material from old house when possible. The new house got new windows and doors, new floors, new roof, new cabinets and trim, new plumbing (inside!) and appliances.

Posted by: Eromero at January 08, 2023 06:50 PM (0OP+5)

291 While I was tongue in cheek, come to mention it, I really haven't see too many 'jersey tomatoes here on the other side of the Delaware

The folks who make jars drive out to Amish country now for the bushels of plum tomatoes because the farms across the river that used to supply them have all sold out to developers.

Posted by: kallisto at January 08, 2023 06:51 PM (wVYbe)

292 289 278 Cream cheese mixed with horseradish, spread on thick slices of Lebanon Bologna, then rolled into tubes.

What's Lebanon Bologna?

Posted by: N.Lurker at January 08, 2023 06:51 PM (eGTCV)

293

Has anyone here used an Analonx frying pan?

https://tinyurl.com/mrxkuyw9

Posted by: Bertram Cabot, Jr. at January 08, 2023 06:51 PM (63Dwl)

294 VACUUM BAGS ... Uline-dot-com offers 50-foot rolls of vacuum bags priced lower than FoodSaver ... Pricing improves when 5 or more rolls are purchased. Available in both 8-inch and 11-inch widths.

Posted by: Kathy at January 08, 2023 06:52 PM (9S1nO)

295
What's Lebanon Bologna?
Posted by: N.Lurker at January 08, 2023 06:51 PM (eGTCV)

I think it's a beef bologna, as opposed to pork. The Amish make a brand that's pretty good - Kunzler, I think.

Posted by: Moki at January 08, 2023 06:53 PM (JrN/x)

296 Fancy (eligible for Weasel approval!)cracker spread idea:

1 block of cream cheese-- put on fancy salad plate.
1 jar of shrimp cocktail sauce-- pour over cream cheese.

Serve with fancy little spreader and box of ritz (or whatever you have) crackers.

Posted by: JQ at January 08, 2023 06:53 PM (o0Fxd)

297 Posted by: JQ at January 08, 2023 06:53 PM (o0Fxd)
---
Approved.

There is a product called Pick-A-Pepper sauce available in the south. It's pretty awesome over a block of cream cheese!

Posted by: weasel at January 08, 2023 06:55 PM (WoIMU)

298 >>>[289] What's Lebanon Bologna? ... Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. Similar in appearance and texture to salami, it is somewhat darker in color, and is typically served as a cold cut or appetizer ... See images on Google.

Posted by: Kathy at January 08, 2023 06:55 PM (9S1nO)

299 I think it's a beef bologna, as opposed to pork. The Amish make a brand that's pretty good - Kunzler, I think.
Posted by: Moki

Yes, beef based along with being cured and smoked.

Posted by: Tonypete at January 08, 2023 06:55 PM (qoGsy)

300 296 Fancy (eligible for Weasel approval!)cracker spread idea:

1 block of cream cheese-- put on fancy salad plate.
1 jar of shrimp cocktail sauce-- pour over cream cheese.

Serve with fancy little spreader and box of ritz (or whatever you have) crackers.
Posted by: JQ at January 08, 2023 06:53 PM
( ) not endorsed
(X) endorsed

Posted by: Eromero at January 08, 2023 06:56 PM (0OP+5)

301 Also, colby cheese with strawberry jam on crackers. Delightful!

Posted by: weasel at January 08, 2023 06:56 PM (WoIMU)

302 Lebanon bologna is beef, different than beef bologna. Has a slightly spicy flavor.

Posted by: Skip at January 08, 2023 06:58 PM (xhxe8)

303 Fancy (eligible for Weasel approval!) cracker spread idea:
1 block of cream cheese-- put on fancy salad plate.
1 jar of shrimp cocktail sauce-- pour over cream cheese.

Serve with fancy little spreader and box of ritz (or whatever you have) crackers.
Posted by: JQ

Posted by: Eromero

Also, colby cheese with strawberry jam on crackers. Delightful!

Jeeze guys, I didn't bring my tux!

Posted by: Tonypete at January 08, 2023 06:58 PM (qoGsy)

304 Gotta finish the beer in the fridge, though. Damn the luck.

She Wore A Yelloe Ribbon: When Henry Fonda's ramrod-straight officer orders that the trader's illegal barrel of whiskey be disposed of before the company moves out, McLaglen's Sgt Quincannon turns to his squad and says, Well lads, 'tis a man's work we have before us this day.

Posted by: Way, Way Downriver at January 08, 2023 06:59 PM (jYCXf)

305 The EBT works out to 234 per week. That's higher than my grocery budget for four people. Sucks to do things right.

there must not be hungry men in your family because in the Philly metro, $234/wk is just scraping by. And that's even with shopping at Produce Junction and buying products on special.

I know a woman who has three sons and her food bill runs over $500/wk

Posted by: kallisto at January 08, 2023 06:59 PM (wVYbe)

306 Kunzler is a brand others make it as well. Kunzler is good

Posted by: Skip at January 08, 2023 06:59 PM (xhxe8)

307 I know a woman who has three sons and her food bill runs over $500/wk
Posted by: kallisto

That's two gallons of milk a day territory.

Posted by: Tonypete at January 08, 2023 07:00 PM (qoGsy)

308 Lebanon bologna is beef, different than beef bologna. Has a slightly spicy flavor.
Posted by: Skip at January 08, 2023 06:58 PM (xhxe

I gotta the Lebanese Bologna right here!!!

Posted by: Zombie Danny Thomas at January 08, 2023 07:00 PM (R/m4+)

309
there must not be hungry men in your family because in the Philly metro, $234/wk is just scraping by. And that's even with shopping at Produce Junction and buying products on special.

I know a woman who has three sons and her food bill runs over $500/wk
Posted by: kallisto at January 08, 2023 06:59 PM (wVYbe)

Sorry I disappoint you kallisto, with my weak, non eating family.

Posted by: Moki at January 08, 2023 07:00 PM (JrN/x)

310 Weasel's almost famous GUN THREAD IS NOOD

Posted by: Skip at January 08, 2023 07:01 PM (xhxe8)

311 Posted by: Tonypete at January 08, 2023 06:58 PM (qoGsy)

that reminds me of the guava jam with soft white cheese that they eat in South Florida, they use it on their breakfast buns that are sort of Cuban brioches. It was yummy with the coffee they served.

Posted by: kallisto at January 08, 2023 07:01 PM (wVYbe)

312 New Orleans girlfriend almost 40 years ago introduced me to a lot of good stuff, Pick A Pepper sauce being just one. Got a bottle in the fridge.

Posted by: Eromero at January 08, 2023 07:02 PM (0OP+5)

313 >>There is a product called Pick-A-Pepper sauce available in the south. It's pretty awesome over a block of cream cheese!

Way south. Jamaica. Pickapeppa.

Posted by: JackStraw at January 08, 2023 07:03 PM (ZLI7S)

314 I know a woman who has three sons and her food bill runs over $500/wk
Posted by: kallisto at January 08, 2023 06:59 PM (wVYbe)

Sorry I disappoint you kallisto, with my weak, non eating family.
Posted by: Moki
___

*snort*

Posted by: SMH at what's coming at January 08, 2023 07:03 PM (zYA/b)

315 Sorry I disappoint you kallisto, with my weak, non eating family.

It's OK, I forgive you!

Posted by: kallisto at January 08, 2023 07:08 PM (wVYbe)

316 That's two gallons of milk a day territory.

Posted by: Tonypete at January 08, 2023 07:00 PM (qoGsy)

Yep, And then their friends come over.

Posted by: kallisto at January 08, 2023 07:09 PM (wVYbe)

317
I know a woman who has three sons and her food bill runs over $500/wk

They're on the radar. Won't be long.

Posted by: Type 2 Diabetes at January 08, 2023 07:10 PM (enJYY)

318 There's a mild spiced "Amish" bologna from Ohio called Trail bologna, an ancient you know recipe.

We went to order some to put into a gift bucket, and found out it originated in 1912 -- hardly ancient, especially for These People -- and is called that because it is made in Trail, Ohio. There is probably already a Hallmark movie about it.

Posted by: Way, Way Downriver at January 08, 2023 07:29 PM (jYCXf)

319 U-Line is a conservative company too, so bonus.

Rosemary takes more than a season to get established enough to survive a hard freeze, a least as far as my experience. If you can protect it the first winter it has a better chance.

Posted by: lin-duh at January 08, 2023 07:34 PM (UUBmN)

320 I have 2 teenaged boys and a teenaged daughter. My food bill is significantly more that $243/week. I will admit that I don't coupon or bargain hunt because I don't have the time or energy working full time. Plus I don't cook as much as I should.

Posted by: lin-duh at January 08, 2023 07:41 PM (UUBmN)

321 I got my new dog yesterday. He came by way of this lady who picked him up from a beleaguered family to "re-home" him, so I think he was pretty confused at first. Three families in a week, right?

Anyway, he loves my toddler and vice versa. They both love to play fetch, so they love doing that together. The older daughter loves him, too. So do me and the wife.

Then, tonight I made some Italian meatballs and I accidentally made a few extra, so he got those. And some accidental extra mashed potatoes. And some accidental extra carrots and onions and red wine demi-glace.

He seems pretty happy with his new situation.

Posted by: Yudhishthira's Dice at January 08, 2023 09:09 PM (oINRc)

322 Congrats on the new addition, YD.

"accidentally" LOL!

Posted by: JQ at January 08, 2023 09:22 PM (o0Fxd)

323 Must be pozole nite. Making it for dinner before i saw the thread. Caramalized some beef bones, then cooked them a couple hours. Added onions and carrots. Had 3 hot Itallian snausages i squooshed out of the casing for extra meat. Cumin, paprika, a pint of home grown V8 juice and topped off with 6 whole jalapenos!

Posted by: Cicero Kaboom! Kid at January 08, 2023 09:44 PM (3Or4S)

324 Trader Joe’s Fig and Olive crisps. Amazing!

Posted by: Dimuse at January 09, 2023 01:25 AM (BjR42)

325 I am making $90 an hour working from home. I never imagined that it was honest to goodness yet my closest companion is earning $16,000 a month by working on a laptop, that was truly astounding for me, she prescribed for me to attempt it simply.
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Posted by: www.Payathome7.com at January 09, 2023 07:56 AM (OvKPw)

326 Bone IN for the Win Bro!

Posted by: Ray Mota at January 09, 2023 11:36 AM (sw3xv)

327
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Posted by: Nancy Barajas at January 09, 2023 12:58 PM (IUqxn)

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Posted by: Sarah Owens at January 10, 2023 12:18 PM (HmPEj)

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330 coursework uk
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Posted by: InessakiMt at January 20, 2023 06:57 PM (Iqq7a)

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