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Food Thread: Baby-Backs, Beans, And BullS&#t

babybacks.jpg

[Photo courtesy of Anyonita Nibbles]

I know there are millions of barbecued or smoked (or both) rib recipes floating around, and I have tried more than my share of them. And you know something? They are all pretty good! I can't remember the last time I had ribs that weren't at least good, except for last year when I screwed them up and they were tough and overcooked.

Ribs are pretty forgiving, because they have lots of fat and connective tissue that with minimal technique will turn into something tasty. Maybe not ethereal, but still pretty yummy.

We were visiting some relatives last weekend and I was corralled into cooking for eight people. A couple of chickens, and at the last minute I zipped into a Winn-Dixie and grabbed two racks of ribs. A quick dry rub and into a 300 degree oven for about three hours. Then onto a grill/smoker for about 10 minutes.

And you know what? They were delicious. Commodity meat, a dry rub that was limited to the spices on hand, and a little bit of thought about time and temperature.

It is so easy to overthink this sort of stuff and agonize over the perfect recipe and technique and cooking vessel and phase of the moon. But with just a little bit of thought most people can make pretty damned good food!

Why am I thinking about this? Because my local market has baby-back ribs on sale, and since I am a cheap bastard who also likes to eat well, that seems to be a match made in heaven!

******

This is our government reporting their official inflation numbers and their outlook for the coming year.

Summary Findings: Food Price Outlook, 2023

In 2022, food prices increased by 9.9 percent. Food-at-home prices increased by 11.4 percent, while food-away-from-home prices increased by 7.7 percent. All food price categories tracked by the U.S. Department of Agriculture (USDA), Economic Research Service (ERS) increased by more than 5 percent. Following an outbreak of Highly Pathogenic Avian Influenza (HPAI), egg prices had the largest price increase (32.2 percent) of any category tracked by ERS between 2021 and 2022. Beef and veal prices increased the least (5.3 percent) between 2021 and 2022 and generally declined from peak prices in November 2021. Eleven food-price categories increased by more than 10 percent, including fats and oils (18.5 percent), poultry (14.6 percent), other meats (14.2 percent), cereals and bakery products (13.0 percent), other foods (12.7 percent), dairy products (12.0 percent), processed fruits and vegetables (12.0 percent), nonalcoholic beverages (11.0 percent), and sugar and sweets (10.4 percent). All food categories grew faster than their historical average rate, and the 20-year average inflation rate increased for all food categories.

Food prices are expected to grow more slowly in 2023 than in 2022 but still at above historical average rates. In 2023, all food prices are predicted to increase 7.1 percent, with a prediction interval of 4.2 to 10.1 percent. Food-at-home prices are predicted to increase 8.0 percent, with a prediction interval of 4.5 to 11.7 percent. Food-away-from-home prices are predicted to increase 8.2 percent, with a prediction interval of 6.7 to 9.7 percent.


Wow...that is a load of nonsense the likes of which I have not read in many years. The government is either lying to us or is so out of touch and uses such outdated and incorrect data collection techniques that their work product is worthless.

Here is a random list of products I buy, and my perception of the price increases.

Cauliflower: +100%
Eggs: +75%
Canned beans: +70%
Grape Tomatoes: +75%
Olive Oil +25%
Ground Beef: +33%
Garlic: +25%
Bacon: +30%
Bell Peppers: +50%

Yes, some things have not gone up in price as much, but when I look at my food bills from 12 months ago compared to now, the increase is far more than the nonsense fake data that our enlightened government is providing.

******

Sandwich construction is vitally important to the end result. The best ingredients combined with substandard building techniques will yield a boring mess. I see this most frequently with Italian deli sandwiches. The builders conflate mass with quality. Layering meat and cheese so that there is an inch of impenetrable salami and provolone encased by a loaf that is soaked in vinegar and oil does not make a good sandwich!

Want to Make Restaurant-Worthy Sandwiches at Home? Start Here.
There are some good points to be gleaned from this, especially if you can look past the hipsters who are giving them.

[Hat Tip: Misanthropic Humanitarian]

******

This...thing...is a "Lobster Bacon burrito," from "Chef Gruel." Courtesy of commenter "Sharon (Willow's apprentice)."

lobster burrito.jpg

I am unsure what to think. On one hand, I love big sloppy burritos that are bigger than my head and take 15 minutes to eat. On the other hand, drowning expensive and delicate lobster in bacon seems like a big waste of time and money.

******

Giadacleavage.jpg


I was poking around the internet for something interesting to do with halibut, which is deceptively easy to overcook because it is quite lean. I can cook salmon in a drunken stupor and it will turn out fine because all of that fat makes it a very forgiving fish. But halibut is delicate, even though it seems like it isn't, and it is also expensive, so I would prefer not ruining a pricey chunk of it because I was stupid.

This recipe, from cleavage lady Giada De Laurentiis is excellent! I was really surprised how well it turned out. My first thought was that there was far too much butter, but then I smacked myself on the head with a mallet and snapped out of that insanity.
Halibut with Lemon-Butter and Crispy Shallots
I ran out of shallots so I used some plain old yellow onion. I also mixed the shallots and the onion before I crisped them, which was dumb. Shallots take less time, so be aware! And the butter needs to be truly room temperature or the lemon jest and juice won't blend in.

Aside from that? Easy and delicious!

******

Aikenscook.jpg

I have been looking for recipes for large chunks of meat for my traditional British Sunday Roast, which is loads of fun and should become a staple in America. Yes, we dumped the monarchy, but we should have kept the Sunday Roast!

Anyway, last time I made a bone-in pork loin (Sous Vide of course) that was great. This time I think lamb would work well, and this recipe is simple and classic. I like the addition of balsamic vinegar to cut the richness of the fatty lamb. It also makes it a beautiful dark color.

I'm not sure where I will get a Shoulder of Lamb, but I imagine that the legs we have on this side of the Atlantic will do just fine.

[You chicks better stop saying I never do anything for you!]

******

From commenter "Bitter Clinger" comes a delicious looking sandwich, and yes, that is a homemade bun!

Bitter buns.jpg

Had a bag a sweet potatoes nearing their use by date, so I baked them all off. Wasn't really keen on eating half a dozen sweet potatoes, so I investigated into other uses and settled on making Chef John's (of Food Wishes fame, for the uninitiated) sweet potato burger buns.

Man are they good! Not quite as fluffy as commercial made buns, but the flavor is wonderful and they really become a significant part of any sandwich instead of simply serving as a meat delivery mechanism. The batch I made gave me an excuse to smoke a pork butt in the middle of winter!

I'd definitely recommend giving them a try and I wonder what other sweet potato recipes the Horde enjoys?


Well? Any brilliant uses for sweet potatoes?
******


Two missionaries are sitting in a cannibal's cooking pot...

One says to the other "I don't know why you're looking so pleased with yourself, we're about to be eaten!"

The other replies "I've just pissed in his soup.".



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

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

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

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

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



I just watched an Australian cooking show and the audience cheered when the chef made meringue.

I was surprised...usually Australians boo meringue.


******

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 I'm hungry

Posted by: Skip at January 29, 2023 04:00 PM (xhxe8)

2 Shrimp 'n grits at church today!
Yum. (So much butter...)

Posted by: gourmand du jour at January 29, 2023 04:04 PM (jTmQV)

3 The best way to advertise pet food is to make it look appetizing to humans.

Posted by: Just Sayin' at January 29, 2023 04:05 PM (DhOHl)

4 You chicks better stop saying I never do anything for you
******
Why is Eric Swalwell on my screen?

No thank you!

Posted by: redridinghood at January 29, 2023 04:06 PM (NpAcC)

5 2 Shrimp 'n grits at church today!
Yum. (So much butter...)
Posted by: gourmand du jour at January 29, 2023 04:04 PM (jTmQV)

I don't think that's a traditional Eucharist.

Posted by: Maybe Jesus was a Southerner at January 29, 2023 04:06 PM (UKe2c)

6 CBD>... at the last minute I zipped into a Winn-Dixie and grabbed two racks of ribs.

Didn't know Winn-Dixie was still around. Used to be all over around here. Thought they had gone the way of A&P.

Posted by: golfman at January 29, 2023 04:06 PM (BLVc0)

7 "I just watched an Australian cooking show and the audience cheered when the chef made meringue.
I was surprised...usually Australians boo meringue."


ISWYDT.

Posted by: I am the Shadout Mapes, the Housekeeper at January 29, 2023 04:06 PM (PiwSw)

8 Giada isn't really that bountifully endowed, she just has good undergarments. That, and she isn't shy about showing off what nature gave her.

As to sandwich construction, there was a good bit with Sheldon Cooper explaining why it's important to get the sequence right. The cheese has to be next to the bread, so as to form a moisture barrier. It sounds absurd, but when he's right, he's right.

Posted by: Archimedes at January 29, 2023 04:07 PM (eOEVl)

9 Ribs look tasty. Will send link to wife with hint.

Posted by: Martini Farmer at January 29, 2023 04:07 PM (Q4IgG)

10 Cleavage?

https://youtu.be/AqWNmk7pH3s

Posted by: Obligatory Seinfeld clip at January 29, 2023 04:07 PM (DhOHl)

11 I often do ribs in the oven. Wrapped and in the oven at 300 degrees for three hours and then a quick trip to the grill with sweet baby rays sauce at 500 degrees to caramelize it, works fine.


Lately I have been doing ribs in the smoker at 275 degrees for two hours, take them off the smoker, wrap and toss them in the oven at 275 for an hour and a half and finish them off on the grill with sauce. This gives the ribs some smoke flavor and a nice smoke ring. I usually put some apple juice in in the foil when I wrap them.


I quit doing the 3-2-1 method because the quality of meat we are getting now is erratic.

Posted by: Mister Scott (Formerly GWS) at January 29, 2023 04:07 PM (uNylN)

12 Climate change really is a religion. They even have their version of kosher.

https://tinyurl.com/37rxfd9e

Posted by: Archimedes at January 29, 2023 04:08 PM (eOEVl)

13 A congregant brought it to the hospitality space.
It didn't last long

Posted by: gourmand du jour at January 29, 2023 04:08 PM (jTmQV)

14 Thanks for the serving of beefcake, CBD!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:08 PM (Dc2NZ)

15 I've eaten some excellent food but I've never reached ethereal. Now I'm sad.

Posted by: N.Lurker at January 29, 2023 04:08 PM (eGTCV)

16 Willowed, but still food-relevant ...

LEFTOVER GIFT WRAP @ 266 ... For many years, I enjoyed making lots of peppermint bark to give away as Holiday gifts. And I enjoyed doing this even more once I figured out how to reverse-engineer leftover giftwrap into paper gift sacks (fashioned like little brown lunchbags and made well in advance of the Holidays) ... The finished bark pieces got placed first into small dollar store sandwich bags, then into the homemade gift sacks ... Granted, it took multiple attempts to get the measurements and locations of the "folds" the way I wanted them to be ... Then once I got it "right" I created cardboard templates ... I also needed to learn where glue sticks would work better than tape (in some places, though not all) ... Finally, to close off the top of the finished bags, I would punch two holes through the paper layers then run gift ribbons through the holes and tie into bows.

Posted by: Kathy at January 29, 2023 04:09 PM (JklXp)

17 Excellent entrees today! Love the sandwiche. One hard and fast rule for sandwiches for me:
It must fit in my mouth.
Which is large.
Halibut, yes, easily overcooked, but one of my favorite seafoods.

Posted by: gourmand du jour at January 29, 2023 04:11 PM (jTmQV)

18 The Lobster Bacon burrito roll looks yummy.

Love Chef Gruel.

Posted by: redridinghood at January 29, 2023 04:11 PM (NpAcC)

19 Am planning to have some baby backs in my spread for the SB party in two weeks. Will do them in the oven.

Posted by: Quarter Twenty at January 29, 2023 04:12 PM (DhOHl)

20 especially if you can look past the hipsters who are giving them.
[Hat Tip: Misanthropic Humanitarian]


MisHum is a hipster?

Or is this a subtle troll of the esteemed Misanthropic Humanitarian?

Posted by: Duncanthrax at January 29, 2023 04:12 PM (a3Q+t)

21 *drool*

Yikes...those ribs!

Posted by: COMountainMarie at January 29, 2023 04:13 PM (F2Bjy)

22 For you Keto fans, or just folks like me who tell themselves they're eating keto when they're really just baconfreaks and cheeseheads, here's a tasty dish I made yesterday, Buffalo Chicken Jalapeno Popper Casserole:

https://tinyurl.com/yc7wcah2

I substituted sour cream for mayo (too goy!) and used Guy Fieri's buffalo wing sauce in the mix. Bullet train to Flavortown, baby!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:13 PM (Dc2NZ)

23 I like BBQ.

I like Boobs.

I like Butter.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at January 29, 2023 04:13 PM (R/m4+)

24 Food-at-home prices are predicted to increase 8.0 percent, with a prediction interval of 4.5 to 11.7 percent. Food-away-from-home prices are predicted to increase 8.2 percent, with a prediction interval of 6.7 to 9.7 percent.

Who comes up with this drivel? KJP or KBJ? WITW?

Posted by: golfman at January 29, 2023 04:13 PM (BLVc0)

25 For those who are oblivious to such things, please note that CBD balanced the photographic eye candy this week.

Hopefully, the 'ettes are pleased.

Posted by: Duncanthrax at January 29, 2023 04:14 PM (a3Q+t)

26 Hopefully, the 'ettes are pleased.
---

He's a little leathery, but I'd still.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:15 PM (Dc2NZ)

27 The First Lady is at the game in Philly.
Perhaps she can help with Brock Purdy's elbow.
She's a doctor, you know.

Posted by: Quarter Twenty at January 29, 2023 04:16 PM (DhOHl)

28 Smoked halibut ftw.

Posted by: nurse ratched at January 29, 2023 04:16 PM (U2p+3)

29 Giada isn't really that bountifully endowed, she just has good undergarments. That, and she isn't shy about showing off what nature gave her.

I’ve tried several of her recipes from the Food Network YouTube feed, and they’ve all been great.

That still isn’t why I watch her.

Posted by: Stephen Price Blair at January 29, 2023 04:16 PM (EXyHK)

30 Gotta sous vide that shit.

Posted by: ghost of hallelujah at January 29, 2023 04:17 PM (sJHOI)

31 but then I smacked myself on the head with a mallet

Cut. Jib. Newsletter?

Asking for a friend.

Posted by: P. Pelosi at January 29, 2023 04:17 PM (a3Q+t)

32 He's a little leathery, but I'd still.
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread

He's definitely a 1.

Posted by: nurse ratched at January 29, 2023 04:17 PM (U2p+3)

33 Stuffed sweet potatoes! In fact, may do these tonight. Black beans, some chipotle in adobo, onion, garlic. Top with a drizzle of plain Greek yogurt mixed with some of the adobo sauce and thin with water. Quick and yummy!

Posted by: Piper at January 29, 2023 04:19 PM (ZdaMQ)

34 SWEET POTATOES ... Caught a few minutes of Guy's Fieri's DD&D yesterday featuring a sweet potato lasagne (contained both beef and sausage, IIRC) ... I doubt it would have zero carbs, but probably less than when made with pasta ... I suspect gluten-freeness could also be easily achieved ... Lotza recipes on the interwebs if anyone's interested.

Posted by: Kathy at January 29, 2023 04:20 PM (JklXp)

35 22 Buffalo Chicken Jalapeno Popper Casserole:

https://tinyurl.com/yc7wcah2

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:13 PM (Dc2NZ)


Sounds great! Bookmarked for later. I'll get to use that package of bacon I've been saving in the freezer for a "special occasion".

Posted by: antisocial justice beatnik at January 29, 2023 04:20 PM (DTX3h)

36 He's a little leathery, but I'd still.
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:15 PM


He probably has a better-than-average probability for being excellent at those intermission snacks/meals. I've always found shirred eggs and mimosas to be appreciated.

Posted by: Duncanthrax at January 29, 2023 04:21 PM (a3Q+t)

37 I'm hungry and home alone.

What cook...

Posted by: COMountainMarie at January 29, 2023 04:22 PM (F2Bjy)

38 This is a combo Junk/Food Thread thing: I have too many bottles of specialty booze. I used to throw/attend parties with friends who appreciated a good theme cocktail.

I rarely drink now.

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:22 PM (Dc2NZ)

39 8 Giada isn't really that bountifully endowed, she just has good undergarments. That, and she isn't shy about showing off what nature gave her.

Posted by: Archimedes at January 29, 2023 04:07 PM (eOEVl)


I'm totally fine with that.

Posted by: antisocial justice beatnik at January 29, 2023 04:22 PM (DTX3h)

40 While researching an old mill cookbook that I’m going to put online this week, I ran across a recipe for “Green Mountain Hermits” in a 1956 food column. They’re an amazing cornmeal cookie.

They were originally from a cookbook called Cooking with Wholegrains. Byrd Weyler Kellogg reviewed the book in her Santa Rosa Press-Democrat cooking column of January 29, 1956 (67 years ago today!) and included this recipe.

Her version uses lard and butter. A 2015 reprint of the book uses just butter. That may be a bowdlerization of the original, or it may be that Kellogg modified it for her column. I’m pretty sure the lard helps the texture.

Recipe at clubpadgett.com/mills.

These are seriously good.

Posted by: Stephen Price Blair at January 29, 2023 04:22 PM (EXyHK)

41 I bought some flour from Sunrise Mill in Minnesota. I think they have one of those old mills that does a microburst grind for really fine flour. They use heritage varieties of wheat (and Ibdid recognize Turkey Red, which they use for their whole wheat). Made bread from their whole wheat and bread flour, which was tasty. I got their deluxe sampler, which is five different flours, five pounds each.

Posted by: Notsothoreau at January 29, 2023 04:25 PM (4IUUf)

42 I like sweet potatoes except as French fries.
Never got used to those.

Posted by: gourmand du jour at January 29, 2023 04:26 PM (jTmQV)

43 Big fire at a Connecticut chicken farm. Reports are that 100,000 chickens were killed.

That's gonna leave a mark.

Posted by: JackStraw at January 29, 2023 04:26 PM (ZLI7S)

44 Some nice neighbourhood kids just volunteered to shovel my sidewalk--even when I told them I didn't have any cash to pay them. (I don't.) Nice.

Posted by: N.Lurker at January 29, 2023 04:26 PM (eGTCV)

45 I have a chicken, tomatillo and hominy stew on the stove that smells fantastic. I don't think I will be able to wait for dinner!

Posted by: CharlieBrown'sDildo at January 29, 2023 04:26 PM (XIJ/X)

46 Just roasted some beef bones.
Poured off the tallow into a pot and sautéed sweet onions and a bunch of mushrooms.

Put the bones, garlic, onion, peppercorns, bay leaves and some star anise into the instapot with some water and salt.

Drained the mushrooms. Into the fridge

Stock is cooling. Will de-fat when cooled. Tomorrow, I will brown some short ribs and throw those in with the stock and mushrooms and some red wine and will cook down for a few hours.

Add some barley.

Ha!

Posted by: nurse ratched at January 29, 2023 04:27 PM (U2p+3)

47 More sweet potato! Cube, roast with red peppers, cumin, chili powder, salt, pepper, olive oil, the usual. When nice and toasty, mix with chickpeas and serve in a bowl with quinoa, cous cous or brown rice, squeeze a lime over it. Voila!

Posted by: Piper at January 29, 2023 04:27 PM (ZdaMQ)

48 * I’m pretty sure the lard helps the texture.*

Especially if you're leathery.

Posted by: Just Sayin' at January 29, 2023 04:28 PM (DhOHl)

49 46 if I book a flight now it’s possible I could be there for dinner tomorrow!

Posted by: Piper at January 29, 2023 04:29 PM (ZdaMQ)

50 I have a great recipe I call "Bacon Mac N' Cheese"

you will need:
one box mac n' cheese dinner
some bacon

1. Prepare the mac n' cheese in the usual way.
2. Cook some bacon.
3. Crumble the bacon into the mac n' cheese.
Enjoy!

Posted by: DB at January 29, 2023 04:29 PM (geLO8)

51 Long Long 5 days of meetings and Dinners in Portsmouth VA. Just got home and threw some plain egg noodles in the microwave with more butter. Simple and hit the spot.
Actually was served a good dinner last night at a "dinning in" but I was a the "Grog" so much I hardly had a bite. Sigh

Posted by: Nevergiveup at January 29, 2023 04:29 PM (Irn0L)

52 Piper!
That sounds lovely!

Posted by: nurse ratched at January 29, 2023 04:29 PM (U2p+3)

53 Makes me want to run out and eat the... halibut.

Posted by: jdgalt1 at January 29, 2023 04:29 PM (3SFo/)

54 Posted by: DB at January 29, 2023 04:29 PM (geLO

Holy cow, I never would have thought to combine the two!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:30 PM (Dc2NZ)

55 Eggs at Aldi's -

Jan 2021 = $.58
Jan 2023 = $3.72

I'm no mathematical genius but I know that waaay in excess of the 32 percent the govt claims.

Posted by: cfo mom at January 29, 2023 04:31 PM (Q8bDL)

56 Portsmouth, Virginia: the armpit of Hampton Roads.

Posted by: Just Sayin' at January 29, 2023 04:31 PM (DhOHl)

57 So, I'm seeing sweet potatoes as I pop in after an Eagles TD (yeah!)...

Should I mention one of my favorite ways is mashed with (vegan) butter, salt, and a swirl of maple syrup...

Nah...

Posted by: Nova Local at January 29, 2023 04:31 PM (exHjb)

58 If you cook tempura at home,

sliced Japanese sweet potatoes are a great addition to your meal.

And -BONUS!- don't forget the shiitake mushrooms. They've become my favorite thing in a tempura meal.

Posted by: naturalfake at January 29, 2023 04:32 PM (KLPy8)

59 Making a quick ham slice fried a little, salad and macaroni

Posted by: Skip at January 29, 2023 04:33 PM (xhxe8)

60 Anybody know of a good way, or even a bad way, to preserve whole garlic bulbs? The powdered stuff just doesn't really cut it for any serious work.

Ordinarily I just keep them on a dark cupboard shelf. Eventually though, they either start sprouting, or they become desiccated husks and I struggle to have enough of this Vital Substance for so many recipes.

Posted by: Common Tater at January 29, 2023 04:33 PM (1TKBm)

61 Roasted root vegetables are lovely. Sweet potatoes, beets, rutabaga, parsnips, turnip, onion, garlic and fennel.

Make then the base for a corned beef or roast beef hash. Top with poached eggs.

Posted by: nurse ratched at January 29, 2023 04:33 PM (U2p+3)

62 Yes, thank you, Giada, the breasts look delicious.

Posted by: Marooned at January 29, 2023 04:33 PM (w6hJ9)

63 Big fire at a Connecticut chicken farm. Reports are that 100,000 chickens were killed.

That's gonna leave a mark.

Posted by: JackStraw at January 29, 2023 04:26 PM


That's almost a half of a million eggs a month taken out of production. We lived near there about 12 years ago and I do not remember a huge chicken farm being in Bozrah CT but there was always a USDA job announcement on USA jobs about an egg inspector so I guess we just never heard of or drove by the place.

Posted by: Mister Scott (Formerly GWS) at January 29, 2023 04:34 PM (uNylN)

64 I am gonna make some beef backribs
I think I will pressure cook then airfry
Hope it comes out ok

Posted by: vmom stabby stabby stabby stabby stabamillion at January 29, 2023 04:34 PM (BtmcP)

65 Presentation is VERY important, Giada.

Posted by: Marooned at January 29, 2023 04:36 PM (w6hJ9)

66 Portsmouth, Virginia: the armpit of Hampton Roads.
Posted by: Just Sayin' at January 29, 2023 04:31 PM (DhOHl)

It's improved but anyway I was staying in Norfolk on the Waterfront which has also been redeveloped

Posted by: Nevergiveup at January 29, 2023 04:36 PM (Irn0L)

67 If you're not watching this football game, don't bother. It sucks.

Posted by: scottst at January 29, 2023 04:36 PM (m5KVX)

68 >Holy cow, I never would have thought to combine the two!

Posted by: All Hail Eris

it's important to be innovative
have a good day, all

Posted by: DB at January 29, 2023 04:37 PM (geLO8)

69 Beef ribs are fantastic.

I got 18 large eggs at Safeway for 3.28 yesterday. Well stocked.

Posted by: nurse ratched at January 29, 2023 04:37 PM (U2p+3)

70 >>That's almost a half of a million eggs a month taken out of production. We lived near there about 12 years ago and I do not remember a huge chicken farm being in Bozrah CT but there was always a USDA job announcement on USA jobs about an egg inspector so I guess we just never heard of or drove by the place.

Here's the info.


https://tinyurl.com/3wajrnk3

Posted by: JackStraw at January 29, 2023 04:37 PM (ZLI7S)

71 What matters most to ribs is how much love you put in to rubbing them.

Posted by: San Franpsycho at January 29, 2023 04:37 PM (EZebt)

72 Ordinarily I just keep them on a dark cupboard shelf. Eventually though, they either start sprouting, or they become desiccated husks…

I keep two heads of garlic at a time in a small clay jar on my counter; it’s a small jar that barely fits two heads of garlic; it has holes on the side. They last for weeks at a time, at least.

Posted by: Stephen Price Blair at January 29, 2023 04:37 PM (EXyHK)

73 That's almost a half of a million eggs a month taken out of production. We lived near there about 12 years ago and I do not remember a huge chicken farm being in Bozrah CT but there was always a USDA job announcement on USA jobs about an egg inspector so I guess we just never heard of or drove by the place.

Here's the info.


https://tinyurl.com/3wajrnk3
Posted by: JackStraw at January 29, 2023 04:37 PM (ZLI7S)

Let them eat Tofu

Posted by: Nevergiveup at January 29, 2023 04:38 PM (Irn0L)

74 What matters most to ribs is how much love you put in to rubbing them.
Posted by: San Franpsycho at January 29, 2023 04:37 PM (EZebt)

You can say that about a lot of things. Cough Cough

Posted by: Nevergiveup at January 29, 2023 04:38 PM (Irn0L)

75 52 Nurse 💕 - a lot of sweet potatoes get eaten here! But doesn’t sound nearly as scrumptious as what you have going. I love braised short ribs.

I need to find a way to use up the prime rib I froze from Christmas. Was thinking some sort of meat pie with lots of veggies. Ideas?

Posted by: Piper at January 29, 2023 04:38 PM (ZdaMQ)

76 I've ordered an emergency release of 50 million eggs from the Strategic Avian Reserve. I'm serious. I mean it. Not a joke.

Posted by: My word as a Biden at January 29, 2023 04:39 PM (DhOHl)

77 73
Let them eat Tofu
Posted by: Nevergiveup at January

Is this where I admit I like tofu? Only way to eat Pad Thai. Or Makhani! So yummy.

Posted by: Piper at January 29, 2023 04:41 PM (ZdaMQ)

78 Anybody know of a good way, or even a bad way, to preserve whole garlic bulbs?
----
I keep mine in a thin plastic bag in a clay bowl on the counter. Start getting too dry, open the bag some. They last pretty good that way for me.

Posted by: dartist at January 29, 2023 04:41 PM (U2hGT)

79 Piper,
How about a shepherds pie? Cook the meat with veggies and stock and rd wine until it's almost a stew. Then put in a pie dish, cover with mashed potatoes and bake in the oven until bobbly and brown.

Posted by: nurse ratched at January 29, 2023 04:41 PM (U2p+3)

80 Agadashi tofu is awesome.

Posted by: nurse ratched at January 29, 2023 04:43 PM (U2p+3)

81 79 Piper,
How about a shepherds pie? Cook the meat with veggies and stock and rd wine until it's almost a stew. Then put in a pie dish, cover with mashed potatoes and bake in the oven until bobbly and brown.
Posted by: nurse ratched at January 29, 2023 04:41 PM (U2p+3)


With a pint of Guinness. YUM!!

Posted by: I am the Shadout Mapes, the Housekeeper at January 29, 2023 04:43 PM (PiwSw)

82 My wife wants to make infused olive oil with garlic and herbs. Any tips? Other than buying it at the store.

Posted by: Martini Farmer at January 29, 2023 04:43 PM (Q4IgG)

83 My family likes 'Chicken Legs with Wine and Yams' from Jacques Pépin's Table cookbook. I use the orange sweet potatoes, and I substitute boneless, skinless chicken thighs for the chicken legs because my family is not crazy for drumsticks.

The combination of chicken, yams, shallots, garlic, and mushrooms is kind of unusual but it's a delicious, easy to make, one-pot dish.

Posted by: jix at January 29, 2023 04:43 PM (DU7iZ)

84 >I keep mine in a thin plastic bag in a clay bowl on the counter. Start getting too dry, open the bag some. They last pretty good that way for me.

Funny, that's what I do with Harry's.

Posted by: Megan Markle at January 29, 2023 04:44 PM (DhOHl)

85 "My wife wants to make infused olive oil with garlic and herbs. Any tips?"

Combine in bottle. Put cork in bottle.
Leave for at least 90 days or more in a cool dark place.

Posted by: gourmand du jour at January 29, 2023 04:45 PM (jTmQV)

86 45 CBD - Posole is food for the soul. One of my favorites.

Posted by: Piper at January 29, 2023 04:45 PM (ZdaMQ)

87 Best dessert I've made this week...

Grapefruit bars (like lemon bars, but way less sour).

I used this recipe - https://www.dessertnowdinnerlater .com/ruby-red- grapefruit-bars/

I used vegan butter and lard for the real butter. I used 2 pink grapefuit for the juice and zest - and yes, I used a TON more zest than called for b/c I zested both fruits b/c why waste them? And b/c my juice was just short, I added 1/2 lemon of juice. And no food coloring b/c why?

I had to cook it 5 extra minutes. And these things are SPECTACULAR. Like the best way I've ever had grapefruit. And it had the advantage of being so dang simple (which might also be why I loved them)...

Posted by: Nova Local at January 29, 2023 04:46 PM (exHjb)

88
Made from scratch pizza last night - a margarita and a pepperoni pizza.

They were good but the process revealed an upcoming tragedy.

I was going to use my pizza steel in my pellet grill for a Neapolitan-style, however-

my grill couldn't achieve a temp above 450*.

Now, I don't know if it was the quality of the pellets since they were a new one for me cuz they were sold out of what I usually use. But, more likely my warhorse grill is reaching the end, *sob*

Anyway, I had to make the pizza on a pizza stone in the oven- Max temp 500*. And the pizza's were cooked and fully good but I couldn't achieve that nice Neapolitan crispiness and slight char that's makes them so yummy.

BOOOOOOOOOOOOOO!!!!

Posted by: naturalfake at January 29, 2023 04:46 PM (KLPy8)

89 Grocery didn't have a "meaty ham bone" for my order. Making Navy Bean Soup.

What they did provide, was an 8.55 pound (huge!) Cooks hickory smoked Shank Ham Portion. So I got the meaty ham bone taken care of, I guess. LOL.

How many pounds of beans will that need? I'm going to use my pressure canner to get all the good stuff. I'm thinking 4 pounds at least, this may need to be done in two steps. Maybe pressure cook the ham by itself, and then add the other stuff later?

Posted by: Common Tater at January 29, 2023 04:47 PM (1TKBm)

90 I'm trying my first ever attempt at DIY Fireball whiskey. I'll know in five days.

Posted by: Quarter Twenty at January 29, 2023 04:48 PM (DhOHl)

91 Here’s a good looking Australian chef- Curtis Stone:

https://tinyurl.com/52cwfn69

Posted by: FenelonSpoke at January 29, 2023 04:48 PM (OAC4M)

92 I just saw the thread below regarding the wrapping paper. I learned a trick. You take the center of the toilet paper roll, the cardboard piece, and you cut it all the way down vertically, then you put it on top of the wrapping paper to hold it in place, no more mess, works like a charm. Then I keep the rolls standing up in a tall trashcan, because like you I can’t stop buying wrapping paper from the neighborhood kids

Posted by: LMD at January 29, 2023 04:48 PM (vyq3r)

93 >>> 12 Climate change really is a religion. They even have their version of kosher.

https://tinyurl.com/37rxfd9e
Posted by: Archimedes at January 29, 2023 04:08 PM (eOEVl)

My cows raised on regenerative pasture are *far* better for the erf than your methane-farting termite gruel, stupid commies.


>>> 22 For you Keto fans, or just folks like me who tell themselves they're eating keto when they're really just baconfreaks and cheeseheads, here's a tasty dish I made yesterday, Buffalo Chicken Jalapeno Popper Casserole:

https://tinyurl.com/yc7wcah2

I substituted sour cream for mayo (too goy!) and used Guy Fieri's buffalo wing sauce in the mix. Bullet train to Flavortown, baby!
Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:13 PM (Dc2NZ)

Silly Eris! Anyone who says there's too much bacon or cheese is just wrong. I'll have to try this recipe...

Posted by: Helena Handbasket at January 29, 2023 04:48 PM (llON8)

94 81 79 this sounds really good. I have some cocottes I never use, I could do individual ones for extra flair!

Posted by: Piper at January 29, 2023 04:49 PM (ZdaMQ)

95 Is this where I admit I like tofu?

I love it fried with spinach and sesame, and also raw in salad with peanuts and dark lettuce.

Korean soups use it to good effect, too. Hopefully will have some in San Diego next month at Tofu House on Convoy. Beef, pork, dumplings, and tofu in a bubbling soup, crack an egg into it, good stuff.

Posted by: Stephen Price Blair at January 29, 2023 04:49 PM (EXyHK)

96 Posole is food for the soul. One of my favorites.

Best posole I’ve had, I hope to enjoy again next month on the drive to or from San Diego. Los Manjares de Pepe in Yuma.

Posted by: Stephen Price Blair at January 29, 2023 04:51 PM (EXyHK)

97 Wow...that is a load of nonsense the likes of which I have not read in many years. The government is either lying to us or is so out of touch and uses such outdated and incorrect data collection techniques that their work product is worthless.


This.
What the govies are saying is complete bullsh*t!

Posted by: Diogenes at January 29, 2023 04:51 PM (anj39)

98 Tonight's dinner was made to accomodate the game.

I've got pizza beef meatloaf (son decided on the "concept" flavor) with roasted Italian veg (zucchini, bell peppers, and onion), bakery Italian bread, and then either a green salad or sliced cara cara oranges (however the 4th quarter is going will decide this...

Posted by: Nova Local at January 29, 2023 04:51 PM (exHjb)

99 The powdered stuff just doesn't really cut it for any serious work.
-----

I buy jars of crushed garlic, keep in fridge.

Christopher Ranch brand is 100% USA, grown in Gilroy, CA

Posted by: JQ at January 29, 2023 04:53 PM (o0Fxd)

100 Giada.
Sigh.

Posted by: Diogenes at January 29, 2023 04:53 PM (anj39)

101 89 if you ever find yourself here again and don’t want another colosal shank, smoked ham hocks are really good in bean soup. Trust me.

And if ham hocks don’t gross you out, I will share my collard green recipe. I have tried to lean that out and it just doesn’t work. You need all the good stuff and it’s really good!

Posted by: Piper at January 29, 2023 04:53 PM (ZdaMQ)

102 79 Nurse

Shepherd pie. This is one dish I've gotten good at. I like your version - probably a 'few' less carbs 🙂
Lots of veggies, if you can fit 'em...

Posted by: COMountainMarie at January 29, 2023 04:54 PM (F2Bjy)

103 There's a game on?

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 04:55 PM (Dc2NZ)

104 It ain't looking good for the Fortiners...

Posted by: Quarter Twenty at January 29, 2023 04:55 PM (DhOHl)

105 Nova Local,

Those grapefruit bars sound good. I'll have to try them.

Posted by: naturalfake at January 29, 2023 04:55 PM (KLPy8)

106 Sushi with my wife
it's windy rainy outside
remember this day.
- a sushi haiku

Posted by: Eromero at January 29, 2023 04:56 PM (0OP+5)

107 Yeah, fresh Gilroy garlic is unobtanium around here, only garlic bulbs from you know where. Not even close to the flavor.

I'm not poor but the stuff in the jar is too expensive, for what it is. Anything branded with affected faux names like "Christopher" I try to avoid. If it has a hyphen in the name, it probably costs $20 for .78oz, that kind of wankery.

Posted by: Common Tater at January 29, 2023 04:57 PM (1TKBm)

108 t is so easy to overthink this sort of stuff and agonize over the perfect recipe and technique and cooking vessel and phase of the moon. But with just a little bit of thought most people can make pretty damned good food!

I'll tell you a secret. My family, including extended family, thinks I'm some kind of king of the smoker. Every get together, I'm making something. But you're right - any of them could do it. I just stick to the tried and true, easy stuff - and it turns out great every time. Because it's easy. And it's OK to just stick to easy, tasty preps. If it ain't broke, why fix it ?

Posted by: I-IV-V at January 29, 2023 04:58 PM (YVvS/)

109 > Leave for at least 90 days or more in a cool dark place.
_________

I had no idea that long...

Is that how long it'll last or how long it takes to "infuse?"

Posted by: Martini Farmer at January 29, 2023 04:59 PM (Q4IgG)

110 I'm not poor but the stuff in the jar is too expensive, for what it is.
-------

How expensive is fresh garlic, when it sprouts or desiccates and is then thrown away?

Posted by: JQ at January 29, 2023 05:00 PM (o0Fxd)

111 >>> 107 Yeah, fresh Gilroy garlic is unobtanium around here, only garlic bulbs from you know where. Not even close to the flavor.

I'm not poor but the stuff in the jar is too expensive, for what it is. Anything branded with affected faux names like "Christopher" I try to avoid. If it has a hyphen in the name, it probably costs $20 for .78oz, that kind of wankery.
Posted by: Common Tater at January 29, 2023 04:57 PM (1TKBm)

Grow your own from Hood River bulbs. They're in the PacNW.

Posted by: Helena Handbasket at January 29, 2023 05:01 PM (llON8)

112 You can infuse it for a shorter interval, but less flavor will be imparted. The other thing I forgot to mention is don't leave any air in the bottle, or as little as possible.

Posted by: gourmand du jour at January 29, 2023 05:01 PM (jTmQV)

113 Granola.
Talk about inflation! And shrinkage!
It just infuriates me, and the nearest store is a sixty mile round trip.

We grow a blueberries and raspberries and I like to eat them with granola and yogurt. So today I said screw it, that can be home made.

I scanned the pantry and found rolled oats, steel cut oats, quinoa,five year old coconut oil ( the kind that solidifies, which was a trick to dig out the equivalent of a cup....) maple syrup, brown sugar, three year old raw almonds.

I toasted the nut/grain mixture 7 minutes at 350, poured into a big bowl, then tossed the liquified oils etc in, pressed the mix into into parchment lined cookie sheets and baked at 300 for thirty minutes.

Should be 20 minutes, as I burned a small portion, but...

Fantastic! I will never buy store bought granola again. I made two-gallon bags of granola, a month worth at least.

I so proud!

Posted by: Derak at January 29, 2023 05:02 PM (U+Q1f)

114 LMD Near trick

Posted by: vmom stabby stabby stabby stabby stabamillion at January 29, 2023 05:02 PM (BtmcP)

115 Yeah, I've used the smoked ham hocks a couple times. They don't have much meat on 'em. They do add some flavor, and the meat they have is pretty good. There is a decided funky odor to them cooking up.

I just like the good ole "meaty ham bone" mom used to use, usually after Christmas or something like that. So simple. I like onion, garlic, carrot, celery, maybe a bay leaf. Maybe powdered mustard.

That smoky flavor and great northern creaminess, very tasty on a winter day. I make more of a stew than a soup. Nice and thick. Not quite condensed, close though.

Posted by: Common Tater at January 29, 2023 05:03 PM (1TKBm)

116 Cold here today so I grabbed the ham out of the freezer and am baking it. Toying with making some kind of corn pudding to go with. I'll probably do mashed taters and gravy for dad. This morning I asked if he wanted more pop tarts after he'd had some for a mid-nite snack and he heard hot fudge. I didn't make fudge right away but did make some late this morning because he gave me a bit of a craving too mentioning it.

Posted by: PaleRider at January 29, 2023 05:03 PM (3cGpq)

117 Dude, we do the 3 hours oven then finish on the Big Green Egg. Can’t beat it. Perfect/delicious everytime.

Posted by: Keezen at January 29, 2023 05:03 PM (qSbxT)

118 That lamb recipe was pretty unclear on time and temperatures.
Disregarding metric.

Posted by: From about that time at January 29, 2023 05:04 PM (4780s)

119 66 Portsmouth, Virginia: the armpit of Hampton Roads.
Posted by: Just Sayin' at January 29, 2023 04:31 PM (DhOHl)

It's improved but anyway I was staying in Norfolk on the Waterfront which has also been redeveloped
Posted by: Nevergiveup at January 29, 2023 04:36 PM
NGU, did you ever eat at the fancy hotel/galley/bar on Fort Monroe?

Posted by: Eromero at January 29, 2023 05:04 PM (0OP+5)

120 Fantastic! I will never buy store bought granola again. I made two-gallon bags of granola, a month worth at least.

I so proud!

Posted by: Derak at January 29, 2023 05:02 PM (U+Q1f)

Excellent - and isn't it a great thing to use up the dying stuff in the pantry!

I try to do something like that once a month...just when things have sat so long they annoy me!

Posted by: Nova Local at January 29, 2023 05:05 PM (exHjb)

121 Posted by: Derak at January 29, 2023

Congratulations! I have never tried to make home made granola. That sounds like a very worthwhile thing to have accomplished.

Posted by: FenelonSpoke at January 29, 2023 05:05 PM (OAC4M)

122 > You can infuse it for a shorter interval, but less flavor will be imparted. The other thing I forgot to mention is don't leave any air in the bottle, or as little as possible.
Posted by: gourmand du jour
____________

Cool. I assumed it'd need to be pretty much "airless."

thx

Posted by: Martini Farmer at January 29, 2023 05:05 PM (Q4IgG)

123 113 I love it that you just scoured the pantry staples and voila! Gourmet granola! I love a good plain Greek yogurt, berries and drizzle of raw honey for breakfast, too.

Posted by: Piper at January 29, 2023 05:05 PM (ZdaMQ)

124 Good point about waste!

That's the next thing - growing it. Can Garlic be grown indoors, in pots?

Posted by: Common Tater at January 29, 2023 05:06 PM (1TKBm)

125 Yeah, fresh Gilroy garlic is unobtanium around here, only garlic bulbs from you know where. Not even close to the flavor.

Ok, I'll bite. Where's "you know where"?

Posted by: Additional Blond Agent, STEM Guy at January 29, 2023 05:06 PM (ZSK0i)

126 TIPS FOR PRESERVING GARLIC
https://tinyurl.com/4t3pf5tu

An InstantPot is a great gadget for roasting multiple whole garlic bulbs (rather than heating up an oven) ... After roasting and cooling, the garlic paste can be squeezed out, placed between sheets of waxed or parchment paper (then stacked into individual dollops of 1-2 tablespoons) ... Then when a recipe calls for garlic, just take what you need from the freezer, peel apart the paper sheets, then add to the recipe you're preparing.

Posted by: Kathy at January 29, 2023 05:07 PM (JklXp)

127 Did you have the almonds in the freezer? Or maybe they last longer raw. Almonds aren't as bad as some of the oilier nuts, but still if I have a part of a bag that sat in the trailer over the winter it ends up rancid.

Posted by: PaleRider at January 29, 2023 05:08 PM (3cGpq)

128 If you break the garlic head open, you can keep the individual cloves in a jar of olive oil. Some say this ought to be kept in a refrigerator; I've had success both ways. When you've used all the garlic, then you have a jar of garlic-infused olive oil.

Posted by: Way, Way Downriver at January 29, 2023 05:08 PM (jYCXf)

129 Portsmouth, Virginia: the armpit of Hampton Roads.
Posted by: Just Sayin' at January 29, 2023 04:31 PM (DhOHl)

It's improved but anyway I was staying in Norfolk on the Waterfront which has also been redeveloped

Posted by: Nevergiveup at January 29, 2023 04:36 PM


Best mongolian BBQ we ever had was in a place in Virginia Beach. Stopped there a few times on our way to and from GITMO. Not sure of the name and not sure if it is still there as this was almost 30 years ago.

Posted by: Mister Scott (Formerly GWS) at January 29, 2023 05:08 PM (uNylN)

130 Going super simple. Grilling a sirloin that wife and I will split, some steamed broccoli/carrots and roasted gold taters.

Although in hindsight, this would have been a really good day for clam chowder. It's friggin' cold outside. Up to 6 whole degrees now.

Posted by: Pug Mahon, Wanting to Hang Out with Tom Bombadil at January 29, 2023 05:08 PM (UQUAY)

131 Can Garlic be grown indoors, in pots?
-------

Eh, probably not worth the effort there. Takes a long time to mature. Check farmersalmanac dot com for better advice

Posted by: JQ at January 29, 2023 05:10 PM (o0Fxd)

132 Posted by: Piper at January 29, 2023 04:38 PM (ZdaMQ)

I used the tail end of a Christmas prime rib to make beef barley stew with carrots. I just use beef bouillon for the base, garlic onions carrots and whatever seasoning make sense- even rosemary.

Barley has that wonderful chewey texture that is really like no other grain. Mashed potatoes make a great thickener.

And using prime rib make it simply outstanding.

Just make it up as you go. Really forgiving.

Posted by: Derak at January 29, 2023 05:10 PM (U+Q1f)

133 Our store eggs are up 100% from a year ago.

Posted by: G'rump928(c) at January 29, 2023 05:10 PM (yQpMk)

134 Damn, now I might make ribs in the oven this week, since I'm working from home three days.

Posted by: Colorado Alex in Exile at January 29, 2023 05:10 PM (wmDcS)

135 115. Obviously you need to overnight some to me so I can be shown the error of my ways. (Was that a convincing argument?)

All the vinegar and other stuff that goes into the greens helps hide the beginning stinky of ham hocks. Plus the juice is called pot liquor and that is fun to say.

Posted by: Piper at January 29, 2023 05:10 PM (ZdaMQ)

136 Best mongolian BBQ we ever had was in a place in Virginia Beach. Stopped there a few times on our way to and from GITMO. Not sure of the name and not sure if it is still there as this was almost 30 years ago.
Posted by: Mister Scott (Formerly GWS) at January 29, 2023 05:08 PM
I remember that BBQ place. Ate there back in the early 90s.

Posted by: Eromero at January 29, 2023 05:11 PM (0OP+5)

137 A couple of weeks ago I posted that I had re-ground and re-seasoned my cheapo cast iron skillet. I can now report that the project was a failure. I followed Cowboy Kent Rollins' instructions except that I used a different oil, which may be why it failed. He recommends grape seed or avocado oil. I didn't have either of those so I used walnut oil, which is also a high-temp oil. It looked good -- smooth and not tacky -- but my first attempt at a steak stuck to the bottom pretty badly and took a bunch of the seasoning off with it. I have since tried hash browns and chicken and in both cases the nice crusty part that I wanted on the food stayed on the bottom of the pan. I will strip off the rest of the seasoning with oven cleaner and abrasive and try again with one of the recommended oils.

Posted by: Oddbob at January 29, 2023 05:11 PM (nfrXX)

138 I think the unmentionable place for garlic is CCP where they use "night soil" (aka human poop) for fertilizer.

Posted by: gourmand du jour at January 29, 2023 05:12 PM (jTmQV)

139 The lovely and adventurous Mrs naturalfake and I visited France and Italy last year and one of the things we really enjoyed food-wise was the great fresh bread available at all meals.

So, I've decided I'll try bread making starting this week starting with baguettes.

Reading up a bit on the topic makes me laugh. The finickiness and prep voodoo some people use in making baguettes reminds me of the over complications of BBQ'd ribs and brisket.

At least, with BBQ it's all temperature and time and nothing more. Right technology, right methodology easy-peasy. I suspect bread/baguettes will be the same.

Anyway, we'll see. Perhaps I'll be humbled, perhaps it'll be a first time victory and each time thereafter.

Posted by: naturalfake at January 29, 2023 05:13 PM (KLPy8)

140 HAM BONES ... Just a reminder that the Honey Baked Ham company sells frozen ham bones in their retail stores ... We don't buy full "hams" as often as we used to, but still enjoy eating bean soup during cold winter months ... There's often enough meat left on the bones for making bean soup but, if we want more, we just augment with a ham steak cut into cubes.

Posted by: Kathy at January 29, 2023 05:13 PM (JklXp)

141 if you ever find yourself here again and don’t want another colosal shank, smoked ham hocks are really good in bean soup. Trust me.

And if ham hocks don’t gross you out, I will share my collard green recipe. I have tried to lean that out and it just doesn’t work. You need all the good stuff and it’s really good!
Posted by: Piper at January 29, 2023 04:53 PM (ZdaMQ)
*******
My grandmother made the best bean soup and always used ham hocks. She used them to make split pea soup too.
Both are delicious.

Posted by: redridinghood at January 29, 2023 05:14 PM (NpAcC)

142 Our store eggs are up 100% from a year ago.
Posted by: G'rump928(c) at January 29, 2023 05:10 PM (yQpMk)

Ours are up about that much and largely non-existent, especially on a Sunday afternoon.

Posted by: Pug Mahon, Wanting to Hang Out with Tom Bombadil at January 29, 2023 05:14 PM (UQUAY)

143 A couple of weeks ago I posted that I had re-ground and re-seasoned my cheapo cast iron skillet. I can now report that the project was a failure. I followed Cowboy Kent Rollins' instructions except that I used a different oil, which may be why it failed. He recommends grape seed or avocado oil. I didn't have either of those so I used walnut oil, which is also a high-temp oil. It looked good -- smooth and not tacky -- but my first attempt at a steak stuck to the bottom pretty badly and took a bunch of the seasoning off with it. I have since tried hash browns and chicken and in both cases the nice crusty part that I wanted on the food stayed on the bottom of the pan. I will strip off the rest of the seasoning with oven cleaner and abrasive and try again with one of the recommended oils.

Posted by: Oddbob at January 29, 2023 05:11 PM


Don't use oven cleaner. Those harsh chemicals will destroy a cast iron skillet. Use kosher salt. It will take some serious elbow grease but the salt will work. youtube has tons of videos on that technique.

Posted by: Mister Scott (Formerly GWS) at January 29, 2023 05:15 PM (uNylN)

144 Excellent - and isn't it a great thing to use up the dying stuff in the pantry!

Posted by: Nova Local at January 29, 2023 05:05

Yup. Satisfying and a bit frustrating too. As I searched, I pulled out nuts that were too old and rancid. Oils that were rancid. Grains that were marginal. Spent the afternoon tasting crap and tossing. Yech.

Food, unfortunately is not gold and I am positively horrible at rotating. It's a big deal. So much waste.
Makes me mad at myself.

In the burning times I'll probably give myself food poisoning. If in doubt, throw it out!
Says me.

Posted by: Derak at January 29, 2023 05:15 PM (U+Q1f)

145 135 115. Obviously you need to overnight some to me so I can be shown the error of my ways. (Was that a convincing argument?)

All the vinegar and other stuff that goes into the greens helps hide the beginning stinky of ham hocks. Plus the juice is called pot liquor and that is fun to say.
Posted by: Piper at January 29, 2023 05:10 PM
The Eromero wimmen will fight you to nibble the hamhocks, and the pot likker is soaked up with cornbread, is the redneck kosher way.

Posted by: Eromero at January 29, 2023 05:16 PM (0OP+5)

146 I make granola by toasting oats on the stovetop using coconut oil, honey and cinnamon. I add lots of chopped nuts, seeds and dried fruit. Tons of recipes on the UToobz.

Posted by: Quarter Twenty at January 29, 2023 05:16 PM (DhOHl)

147 NGU, did you ever eat at the fancy hotel/galley/bar on Fort Monroe?
Posted by: Eromero at January 29, 2023 05:04 PM (0OP+5)


No but I'd like to try it. My "Flags" seem to prefer Saltines in the Hilton right now

Best mongolian BBQ we ever had was in a place in Virginia Beach. Stopped there a few times on our way to and from GITMO. Not sure of the name and not sure if it is still there as this was almost 30 years ago.
Posted by: Mister Scott (Formerly GWS) at January 29, 2023 05:08 PM (uNylN)

Yes, I know the place you are talking about. Been there a few times. Can't remember the name, but been there

Posted by: Nevergiveup at January 29, 2023 05:16 PM (Irn0L)

148 Love Chef Gruel. Heard him on the Jesse Kelly podcast and he most certainly would fit in here with us morons.

Posted by: RetSgtRN at January 29, 2023 05:17 PM (RqUF/)

149 Cook some eggs in bacon fat in the pan a few times and just wipe out the pan with a dry paper towel before you task it with steak or such would be my recommendation. I'm not a cast iron guru, but generous bacon grease helps avoid sticking in general in my experience. And using salt and veg oil to scrub any sticky bits out of a pan helps it keep its seasoning.

Posted by: PaleRider at January 29, 2023 05:17 PM (3cGpq)

150 145 obviously you can’t have greens without cornbread. I think that is in the Bible!

Rednecks Unite!

Posted by: Piper at January 29, 2023 05:18 PM (ZdaMQ)

151 I am surprised that the type of oil would make a difference in seasoning a skillet. Ours are all pretty much seasoned with pounds of bacon being cooked in them over decades.

Posted by: G'rump928(c) at January 29, 2023 05:18 PM (yQpMk)

152 Yeah, Granola is EASY to make. Cheap. It was the original hippie profit maker for the Co-Ops I reckon.

Don't overcook it or burn it. Other than that it is hard to mess up. I like to use bacon grease. Coconut oil is good too. Butter is fine. Avoid Corn or Canola or industrial crap. Honey and Maple syrup, cinnamon, and Bob's Yer Uncle.

The great thing is you can customize to your exact tastes. Don't forget the Salt. It brings out the flavors, just like in other recipes.

Posted by: Common Tater at January 29, 2023 05:18 PM (1TKBm)

153 I have since tried hash browns and chicken and in both cases the nice crusty part that I wanted on the food stayed on the bottom of the pan. I will strip off the rest of the seasoning with oven cleaner and abrasive and try again with one of the recommended oils.
Posted by: Oddbob

Negative on the oven cleaner. I use salt and a wire wheel in a electric drill on the seriously rusted/f**ked up cast iron and start over.

Even a failed experiment is a fact gathering mission. Good on you and try again-

Posted by: Tonypete at January 29, 2023 05:19 PM (qoGsy)

154 Can Garlic be grown indoors, in pots?
----
Around here they have to go through freezing temps once planted. Not sure about warmer areas.

Posted by: dartist at January 29, 2023 05:19 PM (U2hGT)

155 I've had good results stripping cast iron by leaving the piece in the oven through the self-cleaning cycle.

Posted by: Quarter Twenty at January 29, 2023 05:19 PM (DhOHl)

156 Food, unfortunately is not gold and I am positively horrible at rotating. It's a big deal. So much waste.
Makes me mad at myself.

In the burning times I'll probably give myself food poisoning. If in doubt, throw it out!
Says me.
Posted by: Derak at January 29, 2023 05:15 PM (U+Q1f)

So, you just need a monthly "I'm gonna make whatever's oldest in my pantry" day...and then a quarterly "I'm gonna make whatever's oldest in my freezer" day. This is how I rotate and throw as little as possible. I'm not saying I've thrown nothing away (especially some last pre-allergy food that was no longer donatable), but it helps a lot...

Posted by: Nova Local at January 29, 2023 05:19 PM (exHjb)

157 Our store eggs are up 100% from a year ago.
Posted by: G'rump928(c) at January 29, 2023 05:10 PM (yQpMk)


And who does that hurt the most ? Poor folks - the same folks that the regime supposedly care about the most. If you're really poor - and I've been there - you don't get meat every day. A lot of eggs, and a lot of beans.

Posted by: I-IV-V at January 29, 2023 05:20 PM (YVvS/)

158 150 145 obviously you can’t have greens without cornbread. I think that is in the Bible!

Rednecks Unite!
Posted by: Piper at January 29, 2023 05:18 PM
Bitter herbs, unleavened bread, while standing.

Posted by: Eromero at January 29, 2023 05:22 PM (0OP+5)

159 The Little Ceasars and the Pizza Slut web pages were fubar this afternoon. Is there some ghey football bullshit today?

Posted by: These Fish Sticks Are Hard As Tits at January 29, 2023 05:23 PM (3AD8C)

160 Great BBQ in Williamsburg, VA: Pierce's.

Posted by: Just Sayin' at January 29, 2023 05:23 PM (DhOHl)

161 HAM BONES ... Just a reminder that the Honey Baked Ham company sells frozen ham bones in their retail stores
-----
I use whats left of Aldis spiral cut honey ham, makes great pea soup.

Posted by: dartist at January 29, 2023 05:24 PM (U2hGT)

162 Did you have the almonds in the freezer?

Posted by: PaleRider at January 29, 2023 05:08 PM (3cGpq)

No, I had vacuum sealed raw almonds, walnuts and pecans in a cool dark pantry, which would have been great additions.

The walnuts were hideous, the pecans just turning rancid. Six years old. but the almonds were acceptable, no hint of rancid yet, though coming soon for sure.

I now freeze all my vacuum sealed nuts.



Posted by: Derak at January 29, 2023 05:25 PM (U+Q1f)

163 I happened to find a receipt from September 2021 and a dozen large eggs were $2.99. Now they are $5.99, so pretty much 100% increase.

I think I will start a spreadsheet and record the prices of necessities with dates just to see how much stuff is going up.

Unless it turns too depressing.

Posted by: G'rump928(c) at January 29, 2023 05:25 PM (yQpMk)

164 149 my granddaddy told me the reason my stuff stuck to the cast iron and his didn’t was because I 1. Didn’t heat it up slowly
2. I turned the food too quickly.

He also said, like you, that it needs to be used a good while before you hit nirvana. I personally think it was because he was a cowboy and I am not, the pans just knew.

Posted by: Piper at January 29, 2023 05:25 PM (ZdaMQ)

165 Anybody else notice Giada's upper chest area getting bigger each time you scroll past?

Posted by: Eromero at January 29, 2023 05:26 PM (0OP+5)

166 Semi watching the Birds

Posted by: Skip at January 29, 2023 05:26 PM (xhxe8)

167 Ok, I'll bite. Where's "you know where"?
Posted by: Additional Blond Agent, STEM Guy at January 29, 2023 05:06 PM


Where you know who lives.

Posted by: HordeSource Man at January 29, 2023 05:27 PM (a3Q+t)

168 Also, +1 on the mustard based sauce on that BBQ sandwich.

Piggy Park FTW.

Posted by: G'rump928(c) at January 29, 2023 05:28 PM (yQpMk)

169 nice tits

Posted by: rhennigantx at January 29, 2023 05:29 PM (BRHaw)

170 If anyone is looking for a good lamb deal after last weekend's lamb discussion, Safeway has semi boneless leg of lamb for $3.49/lb. I'll probably pick one up late in the week (no room in fridge/freezer now b/c I did my HMart produce buy yesterday).

But lamb cheaper than ground beef and chicken breast is always a good time to make lamb...

Posted by: Nova Local at January 29, 2023 05:29 PM (exHjb)

171 Anybody else notice Giada's upper chest area getting bigger each time you scroll past?
Posted by: Eromero at January 29, 2023 05:26 PM (0OP+5)


Every time I scroll past I take a drink.

*hic!*

Posted by: Diogenes at January 29, 2023 05:30 PM (anj39)

172 Bacon and hashbrowns aren't really going to season cast iron, they will maintain it, kinda.

"Seasoning" cast iron is just a thin carbonized layer of fat. It takes high temperatures to do this, north of 400. Many thin coats. That's why grandma would strangle whoever "cleaned" that dirty pan. For a long time, the "directions" for seasoning would recommend 250 degrees or some ridiculously low temperature. This will never, ever work. It makes a lot of smoke ordinarily, with conventional oils. Doing it outside (on a grill) is not a bad plan to ensure domestic tranquility.

You can always tell when it's done right, because it's coal black, almost like black spray paint. Do the entire pan, handle, bottom, sides, as it prevents rust as well.

Vegetable oils are no bueno, they will turn sticky, and go rancid, and even rust underneath when just rubbed on. Seasoning isn't a layer of oil on iron, or a "varnish", if. if the pan looks splotchy or red (rust) underneath, that ain't seasoning, that's a disaster.

Posted by: Common Tater at January 29, 2023 05:30 PM (1TKBm)

173 166 Semi watching the Birds
Posted by: Skip at January 29, 2023 05:26 PM (xhxe

They've been great. Hassan Reddick is the MVP of the game...

Posted by: Nova Local at January 29, 2023 05:30 PM (exHjb)

174 Anybody else notice Giada's upper chest area getting bigger each time you scroll past?

I hadn't but in the interest of sci... er, I mean Science, I will try to replicate your experimental results.

Posted by: Oddbob at January 29, 2023 05:31 PM (nfrXX)

175 168 Also, +1 on the mustard based sauce on that BBQ sandwich.

Piggy Park FTW.
Posted by: G'rump928(c) at January 29, 2023 05:28 PM
G'rump928(c), I knew Maurice Bessinger when his kids were young, and yes his BBQ was the best around. I got my first traffic ticket leaving his place back in 65.

Posted by: Eromero at January 29, 2023 05:31 PM (0OP+5)

176 The refs are being kept busy.

Posted by: Just Sayin' at January 29, 2023 05:31 PM (DhOHl)

177 Wyatt,
If you're reading, stay safe tonight.

Posted by: Diogenes at January 29, 2023 05:32 PM (anj39)

178 >>Best mongolian BBQ we ever had was in a place in Virginia Beach. Stopped there a few times on our way to and from GITMO. Not sure of the name and not sure if it is still there as this was almost 30 years ago.

I was just going to ask for some recommendations in Virginia Beach. I'm going to be there for a few days in February.

All recommendations appreciated.

Posted by: JackStraw at January 29, 2023 05:33 PM (ZLI7S)

179 Also, +1 on the mustard based sauce on that BBQ sandwich.

Piggy Park FTW.
Posted by: G'rump928(c) at January 29, 2023 05:28 PM (yQpMk)

No. Just no.

Posted by: Golfman in Eastern NC at January 29, 2023 05:33 PM (BLVc0)

180 Begun, the bbq sauce wars have.

Posted by: PaleRider at January 29, 2023 05:34 PM (3cGpq)

181 I knew Maurice Bessinger when his kids were young, and yes his BBQ was the best around. I got my first traffic ticket leaving his place back in 65.
Posted by: Eromero at January 29, 2023 05:31 PM (0OP+5)


Maurice's business was totally fucked over during the Confederate Flag fiasco. He had just gotten nationwide distribution. We were getting the Carolina Gold in our WinnDixie here in Alabama and boom, the boycott.

My father, raised in Casey, remembers a time before Piggy Park when the BBQ was more like NC's sauce.

Posted by: G'rump928(c) at January 29, 2023 05:34 PM (yQpMk)

182 Wyatt,
If you're reading, stay safe tonight.
Posted by: Diogenes

Seconded !

Posted by: JT at January 29, 2023 05:34 PM (T4tVD)

183

My husband grew up eating Piggie Park. Ewwww to mustard sauce. I grew up eating the correct sauce for bbq pork, NC vinegar sauce.

Posted by: four seasons at January 29, 2023 05:35 PM (ichPI)

184 The great thing is you can customize to your exact tastes. Don't forget the Salt. It brings out the flavors, just like in other recipes.
Posted by: Common Tater at January 29, 2023 05:18 PM (1TKBm)

I almost forgot the salt. Remembered at the last minute and I'm sure you are right. I am delighted and surprised at truly how easy it was to make.
What surprised me was the multiple ingredients you can substitute or alternate. Totally forgiving.

I mean, who has wheat germ and oat bran just hanging around? Flax seed? And when you live remote, precise ingredients are a curse.

Scratching one more store bought EXPENSIVE staple off my list was so satisfying.

Posted by: Derak at January 29, 2023 05:35 PM (U+Q1f)

185 Everyone knows we have the best sauce.

Posted by: Kansas City at January 29, 2023 05:35 PM (DhOHl)

186 Western NC's sauce I should say. As I understand it, the sauce of their low country is different from the West.

Posted by: G'rump928(c) at January 29, 2023 05:36 PM (yQpMk)

187 Did you have the almonds in the freezer?

I enjoy nuts (why do you think I’m here?) and always have a variety on hand. I keep them all in the freezer. I have a special shelf just for them. Pecans, walnuts, pine nuts, macadamias, pistachios, hazelnuts, cashews, and sunflower seeds.

Posted by: Stephen Price Blair at January 29, 2023 05:36 PM (EXyHK)

188 I did some baby back pork ribs last week for son #1.

Dry rub. In oven at 250 for 3 1/2 hours. Out, basted with white bbq sauce and roasted at 400 for 20 minutes or so.

Why is bbq sauce was mayo, horseradish, apple cider vinegar, lemon juice, cayenne. A little salt.

He took the leftovers home.

Posted by: nurse ratched at January 29, 2023 05:37 PM (U2p+3)

189 Wyatt,
If you're reading, stay safe tonight.
Posted by: Diogenes

Seconded !

Thirded !

Posted by: dartist at January 29, 2023 05:37 PM (U2hGT)

190 knew Maurice Bessinger when his kids were young, and yes his BBQ was the best around. I got my first traffic ticket leaving his place back in 65.
Posted by: Eromero at January 29, 2023 05:31 PM (0OP+5)

Lived in Charleston for a year. Every time I'd come home to FayeteNam my first stop would be the Bar-B-Que Hut.

Glad someone likes Bessinger's.

Posted by: Golfman in Eastern NC at January 29, 2023 05:38 PM (BLVc0)

191 I use a ton of garlic and have always thought longingly about growing my own.

But I have zero skill and worse luck with growing...anyrhing!

Posted by: CharlieBrown'sDildo at January 29, 2023 05:38 PM (XIJ/X)

192 My suggestion for great sandwiches is go easy on the bun. Too many sandwiches have heavy, thick bread on the top and bottom, and it drowns out the flavors of the meat. Or, there’s too much meat to try to counteract the bread. Look to authentic Cuban sandwiches for the way forward. They don’t have a lot of bread, and the meat and filling is balanced and not too thick.

As for halibut, it’s one of my fav fish and I cook it regularly. And yea, it’s easy to overcook. You must use a cooking thermometer. Cook to 130-135 and eat it right away. But other than that, it’s easy to season: just butter, butter, butter, and some salt, pepper, and a splash of lemon or lime. Done.

Posted by: Elric Blade at January 29, 2023 05:39 PM (AT4ao)

193 Maurice's business was totally fucked over during the Confederate Flag fiasco. He had just gotten nationwide distribution. We were getting the Carolina Gold in our WinnDixie here in Alabama and boom, the boycott.

My father, raised in Casey, remembers a time before Piggy Park when the BBQ was more like NC's sauce.
Posted by: G'rump928(c) at January 29, 2023 05:34 PM
Born and raised in Lexington County and the only BBQ sauce I ever knew was mustard based. Well, until I ventured out into the world (NC and GA). Two things my family of moonshiners and pigcookers knew, bbq and likker.

Posted by: Eromero at January 29, 2023 05:39 PM (0OP+5)

194 I use a ton of garlic and have always thought longingly about growing my own.

But I have zero skill and worse luck with growing...anyrhing!
Posted by: CharlieBrown'sDildo

Practice makes perfect !

Posted by: JT at January 29, 2023 05:40 PM (T4tVD)

195 What's the big deal about a couple of big globs of fat?

Posted by: fd at January 29, 2023 05:41 PM (iayUP)

196 Born and raised in Lexington County

I used to live in Lake Village on the southern shore.

Posted by: G'rump928(c) at January 29, 2023 05:41 PM (yQpMk)

197 Halibut

Mojito lime seasoning from Costco. Into a baking dish with fresh orange juice.

Cook until barely flaking.

Posted by: nurse ratched at January 29, 2023 05:41 PM (AW6rC)

198 Half way to the traffic circle, more or less.

Posted by: G'rump928(c) at January 29, 2023 05:42 PM (yQpMk)

199 gold medal baby

https://tinyurl.com/hztbw2zb

Posted by: rhennigantx at January 29, 2023 05:42 PM (BRHaw)

200 What's the big deal about a couple of big globs of fat?
Posted by: fd at January 29, 2023 05:41 PM (iayUP)

Seasoning. That was a layup.

Posted by: Golfman in Eastern NC at January 29, 2023 05:42 PM (BLVc0)

201 200

Posted by: rhennigantx at January 29, 2023 05:42 PM (BRHaw)

202 About 3 years ago I made a gallon of Lexington County BBQ sauce for the TxMoMe. There was about a fourth of it left and Ben Had took it home.

Posted by: Eromero at January 29, 2023 05:43 PM (0OP+5)

203 Halibut = sirloin of the sea!

Posted by: Diogenes at January 29, 2023 05:43 PM (anj39)

204 But I have zero skill and worse luck with growing...anyrhing!
----
Stick each clove in the ground facing up and go in the house until July and you have garlic! Don't forget to eat the scapes.

Posted by: dartist at January 29, 2023 05:43 PM (U2hGT)

205 The trans figure skater: Ha ha!

Posted by: Nelson Muntz at January 29, 2023 05:44 PM (DhOHl)

206 Those ribs look good too.

Posted by: fd at January 29, 2023 05:45 PM (iayUP)

207 195 What's the big deal about a couple of big globs of fat?

Posted by: fd at January 29, 2023 05:41 PM (iayUP)


Seriously, no one took the bait on that comment? It's like I don't know you people.

Posted by: Mister Scott (Formerly GWS) at January 29, 2023 05:45 PM (uNylN)

208 196 Born and raised in Lexington County

I used to live in Lake Village on the southern shore.
Posted by: G'rump928(c) at January 29, 2023 05:41 PM
I helped cut the roads for Yacht Cove and Cooper Creek golf club.

Posted by: Eromero at January 29, 2023 05:46 PM (0OP+5)

209 The trans figure skater: Ha ha!

Oh what jokers those Finns are! I'll bet that dude's not even gay.

Posted by: Oddbob at January 29, 2023 05:47 PM (nfrXX)

210 Where you know who lives.
Posted by: HordeSource Man at January 29, 2023 05:27 PM (a3Q+t)


Yer a help. [reaches for beer]

Posted by: Additional Blond Agent, STEM Guy at January 29, 2023 05:48 PM (ZSK0i)

211 As for halibut, it’s one of my fav fish....
Posted by: Elric Blade at January 29, 2023 05:39 PM (AT4ao)

Yeah. Splurged and bought a beautiful halibut fillet last month. $20/lb. Yikes.

Made a beautiful encrusted sauce and spread over the fish. Baked in a Pyrex baking pan.

When I puled it out of the oven, the pan shattered in my hand and spewed the entire fish and sauce all over, down and through the oven, as well as it seemed to spew into the overhead vent.

I cried. And every day for a week the smell reminded me of that particular fuck up.
Had to clean out the hood vent finally to get rid of the smell.

Adventures in cooking.

Posted by: Derak at January 29, 2023 05:50 PM (U+Q1f)

212 Lamb curry over jasmine rice today.

Posted by: Ben Had at January 29, 2023 05:51 PM (lQWj/)

213 Lamb curry over jasmine rice today.

On my way!

Posted by: Stephen Price Blair at January 29, 2023 05:52 PM (EXyHK)

214
Yeah. Splurged and bought a beautiful halibut fillet last month. $20/lb. Yikes.

Made a beautiful encrusted sauce and spread over the fish. Baked in a Pyrex baking pan.

When I puled it out of the oven, the pan shattered in my hand and spewed the entire fish and sauce all over, down and through the oven, as well as it seemed to spew into the overhead vent.

I cried. And every day for a week the smell reminded me of that particular fuck up.
Had to clean out the hood vent finally to get rid of the smell.

Adventures in cooking.
Posted by: Derak at January 29, 2023 05:50 PM (U+Q1f)

That was one of my Thanksgiving dinner dishes one year (my green beans) - I have never cooked with Pyrex on Thanksgiving ever again...

Posted by: Nova Local at January 29, 2023 05:53 PM (exHjb)

215 Mr Scott bailed out but will write again
Paraphrasing something I saw once
Won't know what is so big a deal of 2 globs of fat until I seen them all

Posted by: Skip at January 29, 2023 05:53 PM (xhxe8)

216 Actually never considered myself a boobie guy

Posted by: Skip at January 29, 2023 05:54 PM (xhxe8)

217 Ooooo Ben Had!
Sounds lovely!

Posted by: nurse ratched at January 29, 2023 05:54 PM (U2p+3)

218 199 I think he identifies as a skater along with the other stuff. But in the world were magical thinking trumps all, it makes sense he decided he was a figure skater yesterday, therefore he is.

Posted by: Piper at January 29, 2023 05:54 PM (ZdaMQ)

219 Pyrex. Not PYREX.

Yeah, who knew? Some wanker decided to change the glass "recipe" for PYREX, and now it breaks in the oven. So nobody buys it any longer, and savvy cooks descend like crows on vintage glassware at yard sales.

My disgust grows day by day, lol.

Posted by: Common Tater at January 29, 2023 05:54 PM (1TKBm)

220 Posted by: Nova Local at January 29, 2023 05:53 PM (exHjb)

Agreed. Never again.

Posted by: Derak at January 29, 2023 05:55 PM (U+Q1f)

221 A reality TV show about farmers looking for wives? Seriously? Wow. So glad I don't watch broadcast TV (except for this brief consumption of men's professional tackle football) anymore.

Posted by: Just Sayin' at January 29, 2023 05:55 PM (DhOHl)

222 Stick each clove in the ground facing up and go in the house until July and you have garlic! Don't forget to eat the scapes.

Forgot to say "in the fall" Also you're going to want hardneck garlic not the softneck in the grocery store

Posted by: dartist at January 29, 2023 05:55 PM (U2hGT)

223 Foody foody foody foody foody goody goody

🍳🍋🍚
Milady is in the kitchen concocting some avgolemono soup for this awful cold day. Smells great.

*first of three days where the temperature will not get above freezing. It's not arctic bad, but I am spoiled after yesterday's high in the 60s.

Posted by: mindful webworker - need flaming saganaki, though at January 29, 2023 05:56 PM (WFsyi)

224 Stephen Price Blair, you are welcome any time

Posted by: Ben Had at January 29, 2023 05:58 PM (lQWj/)

225 I now freeze all my vacuum sealed nuts.

That's what Megan said

Posted by: If I use Harry, is that stealing someone else's nick? at January 29, 2023 05:58 PM (qyH+l)

226 Making a pot of great northern beans with diced ham, and a pan of cornbread to go with it.

Posted by: MammaB at January 29, 2023 05:58 PM (sPzKf)

227 Pyrex. Not PYREX.

Yeah, who knew? Some wanker decided to change the glass "recipe" for PYREX, and now it breaks in the oven. So nobody buys it any longer, and savvy cooks descend like crows on vintage glassware at yard sales.

My disgust grows day by day, lol.

Posted by: Common Tater at January 29, 2023 05:54 PM


We went to a place in Kentucky that had real pyrex stuff for sale. IIRC is was a factory outlet. We walked through the place and picked out some pieces that we would like to buy. Once I added it up it was over $500.00. We walked out without buying a thing and never went back.

Posted by: Mister Scott (Formerly GWS) at January 29, 2023 06:00 PM (uNylN)

228 In my uninformed opinion Giada has a great foodgasm face.

Posted by: N.Lurker at January 29, 2023 06:00 PM (eGTCV)

229 It's looking like Memphis all over again in Philly.

Posted by: Dr. Bone at January 29, 2023 06:01 PM (Jg7EG)

230 Why is Eric Swalwell on my screen?

No thank you!

Posted by: redridinghood at January 29, 2023 04:06 PM

Looks more like Jeffery Dahmer to me.

Posted by: Javemss at January 29, 2023 06:01 PM (AmoqO)

231 Stephen Price Blair, you are welcome any time

Thanks. We know that, of course, because you’re awesome. I’ll be contacting you again in June if I can manage it.

Posted by: Stephen Price Blair at January 29, 2023 06:01 PM (EXyHK)

232 What's so great about them?

Posted by: Just Wondering at January 29, 2023 06:01 PM (DhOHl)

233 This Potluck German Apple Cake with Cream Cheese frosting is pretty good:

https://tinyurl.com/y63575kw

I made it by the recipe last time, only added golden raisins. I think it was a bit too sweet, but the frosting was good with some vanilla added. I'm trying it today with whole wheat pastry flour, less sugar and some unsweetened applesauce. It freezes well too.

Posted by: Notsothoreau at January 29, 2023 06:02 PM (4IUUf)

234 In my uninformed opinion Giada has a great foodgasm face.
Posted by: N.Lurker at January 29, 2023 06:00 PM (eGTCV)


She is very much like what I have in mind when I tell Mrs D I'm stopping off for a short one.

Posted by: Diogenes at January 29, 2023 06:02 PM (anj39)

235 nurse, your dish sounds scrumptious also.

Posted by: Ben Had at January 29, 2023 06:03 PM (lQWj/)

236 Have you guys seen this? I feel like it should be on an ONT

2023 40th Tokai TV Cup Tokai Stakes
The jockey falls off right at the start and the horse continues running to win the race.
Talk about heart of a winner!

https://youtu.be/MDGcMwgGlg8

Posted by: vmom stabby stabby stabby stabby stabamillion at January 29, 2023 06:03 PM (fUnHJ)

237 Nick change

Posted by: Fox 2! at January 29, 2023 06:04 PM (qyH+l)

238 The 49ers QB got hurt. They brought in a pediatrician.

Posted by: Quarter Twenty at January 29, 2023 06:05 PM (DhOHl)

239 Riderless horses are fast!

Posted by: gourmand du jour at January 29, 2023 06:05 PM (jTmQV)

240 Dinner’s ready, so I’m off to eat. (Oatmeal soup from the same mill cookbook I mentioned up above—take those Green Mountain Hermits seriously—and veal-ham rolls from the 1950 calendar I wrote about several weeks ago.)

Posted by: Stephen Price Blair at January 29, 2023 06:06 PM (EXyHK)

241 I hope Philly celebrates peacefully tonight.

Posted by: vmom stabby stabby stabby stabby stabamillion at January 29, 2023 06:06 PM (fUnHJ)

242 Boy what a shitty game

Posted by: Nevergiveup at January 29, 2023 06:07 PM (Irn0L)

243 One injury and the game is pretty much over.

Posted by: Quarter Twenty at January 29, 2023 06:08 PM (DhOHl)

244 Jeepers. The niners didn't even show up.

Posted by: nurse ratched at January 29, 2023 06:08 PM (U2p+3)

245 Eagles won?

Posted by: G'rump928(c) at January 29, 2023 06:08 PM (yQpMk)

246 Just got in from a very late lunch with Iris and saw you posted the burritos. I usually don't like bacon with seafood, especially bacon wrapped shrimp or scallops. If that was lobster all the way down to the bottom, I would be okay with the bacon.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:08 PM (Y+l9t)

247 Some fireworks 🎆 here

Posted by: Skip at January 29, 2023 06:09 PM (xhxe8)

248 212 Lamb curry over jasmine rice today.
Posted by: Ben Had at January 29, 2023 05:51 PM (lQWj/)
----

Got any leftovers? I can be there in ((checks watch)) eighteen hours!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 06:09 PM (Dc2NZ)

249 Eagles won?
Posted by: G'rump928(c) at January 29, 2023 06:08 PM (yQpMk)

No, more like the 49s lost

Posted by: Nevergiveup at January 29, 2023 06:10 PM (Irn0L)

250 Made a pot of beans with bacon and ham hocks and I always add a bottle of Guinness for part of the liquid

Posted by: Ben Had at January 29, 2023 06:11 PM (lQWj/)

251 The birds will be in the Bowl. At least it won't be the Tampa Bay Bradys.

Posted by: Quarter Twenty at January 29, 2023 06:12 PM (DhOHl)

252 One injury and the game is pretty much over.
Posted by: Quarter Twenty at January 29, 2023 06:08 PM (DhOHl)


Yep.

That was a sorry mess.

Purdy was pretty much their whole game and when he couldn't play...no game.

Posted by: naturalfake at January 29, 2023 06:12 PM (KLPy8)

253 I need to find a way to use up the prime rib I froze from Christmas. Was thinking some sort of meat pie with lots of veggies. Ideas?

----------------------

If it isn't freezer burned, get some good crusty bread and the sauce of your choice (horseradish optional) let it warm.up.to.room temperature and make some heavenly sandwiches.

Posted by: Bigsmith at January 29, 2023 06:13 PM (JS/ry)

254 243 One injury and the game is pretty much over.
Posted by: Quarter Twenty at January 29, 2023 06:08 PM (DhOHl)

Well, 2 - both QBs...right side of their line could not stop Reddick and his teammates. The entire game was decided by those 2 O-lineman and Reddick.

Not how I thought the game would be decided, so congrats to the Eagles for finding that weakness and exploiting it.

And the Niners never fixed it. When you're down to 1 QB, you keep an RB or TE in to protect EVERY play - that 2nd injury is on the coach...

As was having that QB run a 2 minute drill at the end of the 1st half - other big coaching screw up.

That said, Eagles probably still win the game, even if the coach didn't screw up. You win in the trenches, and they overwhelmingly did...

Posted by: Nova Local at January 29, 2023 06:14 PM (exHjb)

255 Eagles won?
Posted by: G'rump928(c) at January 29, 2023 06:08 PM (yQpMk)


Woohoo! my man Minshew!

Posted by: Diogenes at January 29, 2023 06:15 PM (anj39)

256 I made Korean ribs in the Instapot... they were...
Pretty damned good!

Posted by: Hawkpilot at January 29, 2023 06:16 PM (eNxZI)

257 >>Purdy was pretty much their whole game and when he couldn't play...no game.

He was their 3rd string QB. Pretty remarkable they made it that far.

Posted by: JackStraw at January 29, 2023 06:16 PM (ZLI7S)

258 Eris, quicker if I freeze some and overnight it

Posted by: Ben Had at January 29, 2023 06:17 PM (lQWj/)

259 Some fireworks 🎆 here
Posted by: Skip

Same here.

Posted by: JT at January 29, 2023 06:17 PM (T4tVD)

260 255 Eagles won?
Posted by: G'rump928(c) at January 29, 2023 06:08 PM (yQpMk)


Woohoo! my man Minshew!
Posted by: Diogenes at January 29, 2023 06:15 PM (anj39)

He even got to play.

Maybe there's some Minshew dishes for this thread!

Posted by: Nova Local at January 29, 2023 06:17 PM (exHjb)

261 Woohoo! my man Minshew!
Posted by: Diogenes

Gesundheidt !

Posted by: JT at January 29, 2023 06:18 PM (T4tVD)

262 256 I made Korean ribs in the Instapot... they were...
Pretty damned good!
Posted by: Hawkpilot

Recipe?

Posted by: vmom stabby stabby stabby stabby stabamillion at January 29, 2023 06:18 PM (fUnHJ)

263 Woohoo! my man Minshew!
Posted by: Diogenes at January 29, 2023 06:15 PM (anj39)

He even got to play.

Maybe there's some Minshew dishes for this thread!
Posted by: Nova Local at January 29, 2023 06:17 PM (exHjb)


Did that victory formation like a Pro!!!

Posted by: Diogenes at January 29, 2023 06:19 PM (anj39)

264 I knew that Philadelphia had a football team. I didn't know that they actually won any games.

(ducks)

Posted by: Splunge at January 29, 2023 06:21 PM (2Nn0L)

265 Dude! You want me to win this race? Get off my back!

Posted by: The Winning Horse at January 29, 2023 06:21 PM (WFsyi)

266 Best things to do with a sweet potato:

Shred it into a cast iron pan, with some garlic, onions and sausage. Fry it up until it's all cooked, in some olive oil.

Spread it out on a plate, put 2 over easy eggs on top.
Awesome breakfast.

Posted by: Hawkpilot at January 29, 2023 06:22 PM (eNxZI)

267 In my uninformed opinion Giada has a great foodgasm face.
Posted by: N.Lurker at January 29, 2023 06:00 PM (eGTCV)

******
True story-
Giada doesn't eat most of the food that she cooks when she's on camera. Every time the she takes a bite of food on screen, the cameras immediately stop filming so she can spit out her food into "dump buckets."

Read More:

Posted by: redridinghood at January 29, 2023 06:22 PM (NpAcC)

268 I think I've only had halibut once since I left New England. It is well over $20/lb here.
For both swordfish or halibut, I use mayo mixed with shallots, green onion, a little lemon juice spread on top and broiled. Mayo breaks down into oil and keeps the fish moist.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:22 PM (Y+l9t)

269 Nice little lamb loin chops for lunch today. Sous vided, then seared, with tiny potatoes, smashed and roasted. Very tasty.

Posted by: RedMindBlueState at January 29, 2023 06:23 PM (Wnv9h)

270 The sandwich article had good information, well-hidden in a lot of PC blather. Vegan sandwich? Yeah, no.

When I build a sandwich, I like to think about the experience my teeth will have, going through it. I want to entertain my teeth. After that, yes, acid balance, good umami, and, above all, really good bread, or at least bread appropriate to the sandwich.

Posted by: Splunge at January 29, 2023 06:23 PM (2Nn0L)

271 266 Best things to do with a sweet potato:

Shred it into a cast iron pan, with some garlic, onions and sausage. Fry it up until it's all cooked, in some olive oil.

Spread it out on a plate, put 2 over easy eggs on top.
Awesome breakfast.
Posted by: Hawkpilot at January 29, 2023 06:22 PM (eNxZI)


Hmmm. I think my further existence requires that I do this.

Posted by: Splunge at January 29, 2023 06:24 PM (2Nn0L)

272 "...stop filming so she can spit out her food..."
Like wine tasters do.

Posted by: gourmand du jour at January 29, 2023 06:24 PM (jTmQV)

273 Stroganoff great way to used left over beef or pork. Super easy too.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:25 PM (Y+l9t)

274 Actually Eagles last SB was last full game I might have watched

Posted by: Skip at January 29, 2023 06:25 PM (xhxe8)

275 >>>Boy what a shitty game

>This is the year the NFL thought it was a good idea to undermine the very product they market. Receiver crews that can't execute, reffing crews that can't be consistent on their calls or go to instant replay on every drive - continuously disrupting the flow of the game.

The NFL's biggest sin? We rarely ever get to see cheerleaders anymore.

Posted by: Dr. Bone at January 29, 2023 06:26 PM (Jg7EG)

276 I equate vegan butter with transgender female.

It's not what you want it to be. So call it what it really is.

Some other oil/fat and a dude in a dress.

Posted by: nurse ratched at January 29, 2023 06:26 PM (U2p+3)

277 Since it's just me, I will buy halibut at whatever price
Pan fried in butter,garlic and lemon

Posted by: Ben Had at January 29, 2023 06:27 PM (lQWj/)

278 It's Chicken and Squash Sunday.

I've had so much squash, I might explode...

Hey is that fresh baked apple pie?

Posted by: Thomas Bender at January 29, 2023 06:27 PM (up/3i)

279 https://tinyurl.com/yz8dr3xb
20 Tweets from Bad Blue

Posted by: Skip at January 29, 2023 06:27 PM (xhxe8)

280 "...stop filming so she can spit out her food..."
Like wine tasters do.
Posted by: gourmand du jour at January 29, 2023 06:24 PM (jTmQV)
*****
Yes, so she doesn't get fat.

Posted by: redridinghood at January 29, 2023 06:28 PM (NpAcC)

281 Halibut here (near Tacoma WA) is $29.95 a pound.

Sigh...

Posted by: Diogenes at January 29, 2023 06:28 PM (anj39)

282 I think the skater was real!!

Posted by: rhennigantx at January 29, 2023 06:29 PM (BRHaw)

283 {{{Ben Had}}}

I have trouble even finding it here. I can get salmon and swordfish pretty easily but have to go to the farmer's market for halibut and then I end up buying croissants and other stuff I really shouldn't eat.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:29 PM (Y+l9t)

284 "...stop filming so she can spit out her food..."
Like wine tasters do.
Posted by: gourmand du jour at January 29, 2023 06:24 PM (jTmQV)


I'm ok with that.

Posted by: Diogenes at January 29, 2023 06:30 PM (anj39)

285 The other one I really miss is lobster. In Ma in the summer you could buy lobster for $5.99/lb. I small lobster roll at Larry's lobster is $28.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:31 PM (Y+l9t)

286 I caught about 30 lbs of salmon this year.
Fixed some the other night. Dang! It was delicious!

Posted by: Diogenes at January 29, 2023 06:32 PM (anj39)

287 Sharon, it is so rarely available here I just can't pass it up.

Posted by: Ben Had at January 29, 2023 06:33 PM (lQWj/)

288 Eggs were 1.19 in 2020 pre-covid.
annualized 25% inflation would be ;

2021 1.49
2022 1.86
2023 2.32

Now, 2023 just started and the year over year price isn't reality judging by my last trip to Aldi's where the price of eggs came DOWN to 4.69 from 4.99 last week.

Bird flu, diesel prices, fertilizer, yadda yadda yadda, there's a million excuses for this jump in price, but if it isn't 100% bird flu, then their inflation numbers are unmitigated bullshit.

Which we already know.

Nevermind.

Posted by: OneEyedJack at January 29, 2023 06:33 PM (FCbAQ)

289 Looks like I'm late to the party.

Cajun Sweet Potatoes

Boil sweet potatoes in skins until done.

Peel and whip with:
1/4 cup brown sugar per 2 potatoes or to taste
1/4 tsp. cayenne pepper per 2 potatoes or to taste
1 oz. bourbon per 2 potatoes or to taste.

I might have posted this before.

Goes with turkey, roast chicken or any pork.

Posted by: Faffnir at January 29, 2023 06:34 PM (WSK7N)

290 Thanks Skip !

Posted by: JT at January 29, 2023 06:34 PM (T4tVD)

291 Finland skater saw article on different website, didn't read it. But seems real

Posted by: Skip at January 29, 2023 06:34 PM (xhxe8)

292 YOLO Ben Had.❤️

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:35 PM (Y+l9t)

293 Stroganoff great way to used left over beef or pork. Super easy too.
-----
Egg noodles, beef and gravy. You have to pull me away from that stuff!

Posted by: dartist at January 29, 2023 06:37 PM (U2hGT)

294 Well? Any brilliant uses for sweet potatoes?


Take 20 lbs of sweet potatoes. Trade for an equal amount of okra.
Burn the okra.
Drink whiskey.
Feel virtuous.

Posted by: Diogenes at January 29, 2023 06:37 PM (anj39)

295 I actually like the sabbath respite on the blog, but think it's overdone. Especially in current times. Any other site suggestions for the dead time?

Posted by: Indignacio Vindacatorem at January 29, 2023 06:37 PM (oWBc3)

296 284 "...stop filming so she can spit out her food..."
Like wine tasters do.
Posted by: gourmand du jour at January 29, 2023 06:24 PM (jTmQV)


It seems I've heard Guy Fieri does the same thing.

Posted by: N.Lurker at January 29, 2023 06:37 PM (eGTCV)

297 I actually like the sabbath respite on the blog, but think it's overdone.

Posted by: Indignacio Vindacatorem at January 29, 2023 06:37 PM (oWBc3)


We write what we want.

Posted by: CharlieBrown'sDildo at January 29, 2023 06:39 PM (XIJ/X)

298 The other one I really miss is lobster. In Ma in the summer you could buy lobster for $5.99/lb. I small lobster roll at Larry's lobster is $28.
Posted by: Sharon(willow's apprentice) at January 29, 2023 06:31 PM

I went all summer without getting any lobster. I finally got some over New Year's, and made some beautiful homemade lobster ravioli with lobster sauce. Damn, that was good.

Posted by: RedMindBlueState at January 29, 2023 06:40 PM (Wnv9h)

299 Stroganoff great way to used left over beef or pork. Super easy too.
-----
Egg noodles, beef and gravy. You have to pull me away from that stuff!.
++
Also onions, mushrooms and peas. Spoonful of sour cream stirred in at the end and a sprinkle of dill.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:41 PM (Y+l9t)

300 I was gifted a couple of new oils. Green peanut oil and okra oil.The green peanut oil is wonderful on roasted carrot/snow peanut combination. Haven't tried the okra oil yet.

Posted by: Ben Had at January 29, 2023 06:42 PM (lQWj/)

301 And I'll just add this bit of strangeness to the Food Thread:

https://youtu.be/ggsYK0bZb6s

Posted by: RedMindBlueState at January 29, 2023 06:43 PM (Wnv9h)

302 RMBS, wish you lived next door.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:43 PM (Y+l9t)

303 RMBS, wish you lived next door.
Posted by: Sharon(willow's apprentice) at January 29, 2023 06:43 PM

Shane that I don't. I love cooking for friends.

Posted by: RedMindBlueState at January 29, 2023 06:44 PM (Wnv9h)

304 300 I was gifted a couple of new oils. Green peanut oil and okra oil.The green peanut oil is wonderful on roasted carrot/snow peanut combination. Haven't tried the okra oil yet.
Posted by: Ben Had at January 29, 2023 06:42 PM (lQWj/)

I feel like okra oil and cajun food would be a match made in heaven...

Posted by: Nova Local at January 29, 2023 06:44 PM (exHjb)

305 Wait. After checking out that video might have to take back my previous statement. Lol

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:45 PM (Y+l9t)

306 Also onions, mushrooms and peas. Spoonful of sour cream stirred in at the end and a sprinkle of dill.
----
Well, that's the fancy stuff, you must be rich.

Posted by: dartist at January 29, 2023 06:45 PM (U2hGT)

307 Bird flu, diesel prices, fertilizer, yadda yadda yadda, there's a million excuses for this jump in price, but if it isn't 100% bird flu, then their inflation numbers are unmitigated bullshit.

Posted by: OneEyedJack at January 29, 2023 06:33 PM (FCbAQ


Don't forget the fires burning down chicken farms and food warehouses.

Posted by: Emmie at January 29, 2023 06:46 PM (Emce2)

308 8 Giada isn't really that bountifully endowed, she just has good undergarments. That, and she isn't shy about showing off what nature gave her.

I must say that the layering of chiffon is .... interesting in its symmetry.

Posted by: Fox 2! at January 29, 2023 06:46 PM (qyH+l)

309 CBD, you're a prickly MF to even the smallest retort. I'll take my leave then.

Posted by: Indignacio Vindacatorem at January 29, 2023 06:46 PM (oWBc3)

310 Lol

Posted by: dartist at January 29, 2023 06:50 PM (U2hGT)

311 295 I actually like the sabbath respite on the blog, but think it's overdone. Especially in current times. Any other site suggestions for the dead time?
Posted by: Indignacio Vindacatorem

How about getting off your butt and going for a walk?

Posted by: nurse ratched at January 29, 2023 06:50 PM (U2p+3)

312 I smoked some ribs about a week ago using the 3 2 1 method. (Google 3 2 1 ribs, easiest rib cooking I have used). They went longer than they should have, but still very good.

Posted by: Picric at January 29, 2023 06:51 PM (13tTk)

313 311 295 I actually like the sabbath respite on the blog, but think it's overdone. Especially in current times. Any other site suggestions for the dead time?
Posted by: Indignacio Vindacatorem

How about getting off your butt and going for a walk?
Posted by: nurse ratched at January 29, 2023 06:50 PM (U2p+3)

Or, since this is a food thread, make a fancy dinner...

Posted by: Nova Local at January 29, 2023 06:51 PM (exHjb)

314 "...stop filming so she can spit out her food..."
Like wine tasters do.

Would it be too ONT to say it's not just wine tasters?

Posted by: Way, Way Downriver at January 29, 2023 06:51 PM (jYCXf)

315 Warrior's Mongolian BBQ in Va Beach?

Posted by: IrishEi at January 29, 2023 06:53 PM (3ImbR)

316 Notice how the trolls always have to tell you they are leaving like we really notice or care.

Posted by: Sharon(willow's apprentice) at January 29, 2023 06:54 PM (Y+l9t)

317 I smoked some ribs about a week ago using the 3 2 1 method. (Google 3 2 1 ribs, easiest rib cooking I have used). They went longer than they should have, but still very good.
-----
Check the temp of your smoker. Turned out mine was 40 degrees over

Posted by: dartist at January 29, 2023 06:54 PM (U2hGT)

318 I've had some great meals in VA Beach area.
A place called Surf Riders.
Another place at the far south end of Atlantic Blvd, right on the beach, but I forget the name.

Posted by: gourmand du jour at January 29, 2023 06:55 PM (jTmQV)

319 I made Korean ribs in the Instapot... they were...
Pretty damned good!
Posted by: Hawkpilot

Recipe?
Posted by: vmom


Brown salt and peppered ribs four min per side. Set aside.
Add 1 onion, 1 carrot, 1 celery stalk, diced. Stir until softened.
Add 1/2 cup dry red wine, 1/2 cup beef broth, tblsp tomato paste, tblsp Dijon mustard. Sprig of rosemary. Stir well with rib leavings.
Add the ribs back, including juices. Sink them in.
Reset the instapot to stew setting, pressure cook for 35 minutes.
Pull the ribs, reduce the sauce for about 8 minutes. Blend with a stick blender.
Serve ribs and sauce over mashed potatoes or mashed cauliflower.

Posted by: Hawkpilot at January 29, 2023 06:56 PM (eNxZI)

320 297 I actually like the sabbath respite on the blog, but think it's overdone.

Posted by: Indignacio Vindacatorem at January 29, 2023 06:37 PM (oWBc3)

We write what we want.
Posted by: CharlieBrown'sDildo at January 29, 2023 06:39 PM
And carry.

Posted by: Eromero at January 29, 2023 06:56 PM (0OP+5)

321 Reading is my best opportunity when nothing is going on here, or working on a sketch as am doing now

Posted by: Skip at January 29, 2023 06:57 PM (xhxe8)

322 316 Notice how the trolls always have to tell you they are leaving like we really notice or care.
Posted by: Sharon(willow's apprentice) at January 29, 2023 06:54 PM (Y+l9t)
A flounce without anyone noticing is not in the style book.

Posted by: N.Lurker at January 29, 2023 06:58 PM (eGTCV)

323 7 I actually like the sabbath respite on the blog, but think it's overdone.

Posted by: Indignacio Vindacatorem at January 29, 2023 06:37 PM (oWBc3)

We write what we want.
Posted by: CharlieBrown'sDildo at January 29, 2023 06:39 PM
And carry.
Posted by: Eromero at January 29, 2023 06:56
***

We even put maple syrup on French toast. Cause we're rebels that way.
So I've heard.

Posted by: Diogenes at January 29, 2023 06:59 PM (anj39)

324 I'm thankful that I have enough connection to make the food thread. First time in along time.andI have truly missed it

Posted by: Ben Had at January 29, 2023 06:59 PM (lQWj/)

325 Eromero, did not think you would be a sushi guy. Sushi my second favorite thing after lobster unless it is mackerel.

Posted by: Sharon(willow's apprentice) at January 29, 2023 07:02 PM (Y+l9t)

326 325 Eromero, did not think you would be a sushi guy. Sushi my second favorite thing after lobster unless it is mackerel.
Posted by: Sharon(willow's apprentice) at January 29, 2023 07:02 PM
Sushi every 10 days or so.

Posted by: Eromero at January 29, 2023 07:07 PM (0OP+5)

327 We will have to talk in Texas....

Posted by: Sharon(willow's apprentice) at January 29, 2023 07:08 PM (Y+l9t)

328 I'm thankful that I have enough connection to make the food thread. First time in along time.andI have truly missed it
Posted by: Ben Had at January 29, 2023 06:59 PM

*food thread fistbump*

Posted by: RedMindBlueState at January 29, 2023 07:08 PM (Wnv9h)

329 On special occasions I still go to a place where the sushi comes by on little wooden boats.
I love those kinds of places.

Posted by: gourmand du jour at January 29, 2023 07:10 PM (jTmQV)

330 I was off doing something and missed a flounce!

Posted by: All Hail Eris, Sans-Culottes (except for the Book Thread) at January 29, 2023 07:11 PM (Dc2NZ)

331 As Willow's apprentice I was told I am not supposed to do this, but FYI the Gun Thread is up.

Posted by: Sharon(willow's apprentice) at January 29, 2023 07:15 PM (Y+l9t)

332 >>I've had some great meals in VA Beach area.
A place called Surf Riders.
Another place at the far south end of Atlantic Blvd, right on the beach, but I forget the name.

Thanks. I'll check it out.

Posted by: JackStraw at January 29, 2023 07:18 PM (ZLI7S)

333 >>> 323
==
We write what we want.
Posted by: CharlieBrown'sDildo at January 29, 2023 06:39 PM
And carry.
Posted by: Eromero at January 29, 2023 06:56
***

We even put maple syrup on French toast. Cause we're rebels that way.
So I've heard.
Posted by: Diogenes at January 29, 2023 06:59 PM (anj39)

I did that this morning.

It was still morning in CO...

Posted by: Helena Handbasket at January 29, 2023 08:32 PM (llON8)

334 Checkin' in

Posted by: Braenyard, _ want nuremberg trials? badger your congressman at January 29, 2023 09:58 PM (fk9y/)

335
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Posted by: Emily at January 30, 2023 03:55 AM (WpX8S)

336 I am making $100 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. Everybody must try this job on this website.. www.Payathome7.com

Posted by: www.Payathome7.com at January 30, 2023 06:21 AM (/cE7E)

337
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Posted by: Danielle Willis at January 30, 2023 11:50 AM (M7IYf)

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Posted by: Jennifer Taylor at January 31, 2023 11:28 AM (1WEOE)

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Posted by: hawthorn at February 01, 2023 11:50 PM (EpR2i)

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