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Food Thread: Grilling, A Quiz, And Some Weird Sweet Stuff: Business As Usual!
If not, how about a chicken?
And how to cook the meat? Sous Vide is of course the method of choice for the pork and the beef, and there are a variety of grills available, so finishing is trivial.
Commenter "Martin" has shared some delicious-looking foods with us, and this certainly doesn't disappoint!
I was just finishing a pork shoulder on the Kamado when I saw you mentioned vegans in the Food Thread. Just by coincidence, I had also grilled some veggies for a grilled veggie and Provolone on Focaccia bread sandwich tonight. Special request from [my wife]. So good drizzled with olive oil and lemon.
That looks delicious, and while I often spout ridiculous hyperbole about the awfulness of vegetarians and vegans, the reality is that vegetables play a role in any good diet. The important thing, for both health and interest is to eat lots of different things...fruits and vegetables and all sorts of different proteins and even a starch now and then! I'll bet that sandwich was wonderful...the juices from the vegetables soaked into the bread and mingled with the olive oil and lemon juice, all held together by the Provolone! Which is a wonderful cheese if you can get the good stuff, and not the industrial crap that passes for it at most delis.
Baby-Back Ribs vs. spare ribs. Yes...I agonize over the big questions so that all of you don't have to worry your pretty little heads about them. And unfortunately my conclusion won't make many of you happy, especially since recently the baby-back ribs I see have grown in thickness and width...and while I can guess the reasons, it doesn't matter. I think they are both delicious, and the sometimes greater thickness of the baby-backs lends itself to longer cooking times. Oh..they seem to have gotten fattier, which is always...ALWAYS...a good thing. Any thoughts?
At first glance this soundly fairly repulsive, but swapping out the execrable milk chocolate for dark chocolate and it might work, especially since I have an embarrassingly well-developed sweet tooth! Milk chocolate bark with pretzels, candied bacon and jelly beans Pretzels and chocolate go well together, and bacon goes well with..well...everything, so the outlier is the jelly beans. I submit that it will be weird, but we sugar addicts can push through the strangeness and overcome!
It's Memorial Day weekend, and while it is a diminished holiday in many parts of America, many of us will remember those who fought and died so that we could enjoy the freedoms that have been so dear to our country for so very long. It is a joy being an American, and it is because of those men who sacrificed all that I can say that. It is also incumbent upon us that we respect their sacrifices, and continue the fight so that they will always be remembered.
The oyster imperative remains in effect, especially now that we are entering the summer months. Yup, I'm not afraid of oysters in the summer! And send 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, garlic...lots of garlic! (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.
Comments
(Jump to bottom of comments)1
Food fight
Posted by: Skip at May 28, 2023 04:01 PM (xhxe8)
2
That's a funny-looking sous vide setup there...
Posted by: Helena Handbasket at May 28, 2023 04:02 PM (llON8)
3
Never tried grilling a steak on chicken wire over a camp fire
Posted by: Skip at May 28, 2023 04:03 PM (xhxe8)
4
I have half my ham Stromboli from other day, it was awesome then.
Posted by: Skip at May 28, 2023 04:04 PM (xhxe8)
5
I'll have the chicken-wire sirloin, medium rare.
Posted by: Martini Farmer at May 28, 2023 04:05 PM (Q4IgG)
6
Just finished the last of the pickled bell peppers and lettuce stalks. Needed the brine for *new* pickled bell peppers and burdock root.
Posted by: Polliwog the 'Ette at May 28, 2023 04:06 PM (nC+QA)
7
In New York, they would charge extra for that ash on the chicken wire steak. Looks very appetizing, but I would wait for the orange flames to die down.
Posted by: Dr. Bone at May 28, 2023 04:08 PM (KVGVf)
8
Yay! Food!
Posted by: RedMindBlueState at May 28, 2023 04:08 PM (Wnv9h)
9
Wait. I'm still on the concrete question.
Posted by: fd at May 28, 2023 04:09 PM (iayUP)
10
Posted by: Polliwog the 'Ette at May 28, 2023 04:06 PM (nC+QA)
How often do you reuse brine? I make pickled red onions (among other things) a lot, and I find that I can reuse it once...but not more than that.
How often do you reuse brine? I make pickled red onions (among other things) a lot, and I find that I can reuse it once...but not more than that.
Posted by: CharlieBrown'sDildo at May 28, 2023 04:09 PM (ZCCyW)
11
Adele's sausages will be on the grill tonight.
An assortment of veggies, also grilled, red and yellow peppers, some squash.
Grits as a side order.
An assortment of veggies, also grilled, red and yellow peppers, some squash.
Grits as a side order.
Posted by: gourmand du jour at May 28, 2023 04:09 PM (MeG8a)
12
Milk chocolate is delicious, you snob. Hold the jelly beans though.
Posted by: bluebell - NoVaMoMe registration ends 5/31! at May 28, 2023 04:11 PM (ENJDE)
13
CBD, I bit the bullet and purchased a vacuum sealer to go with a sous vide container and rack I have.
I'm going from amateur to pro, I guess.
Damn you, food thread!
I'm going from amateur to pro, I guess.
Damn you, food thread!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:11 PM (2YtOq)
14
Made chicken thighs, cooked only on the skin side, with artichoke hearts and a lemon garlic beurre blanc for lunch. It worked. Now enjoying fruit and cheese on the deck for dessert.
Posted by: RedMindBlueState at May 28, 2023 04:11 PM (Wnv9h)
15
I have a 21 day dry aged strip steak and a rib eye from the meat market for tomorrow. I just need to move the new grill outside, put it together and season it.
One year, a local got a big injury settlement. He threw a party. We were there day two. Not sure how much beef they get but folks were heaving steaks on the fire, then pulling them off, burnt on the outside and raw on the inside. My husband and I took over managing the fire and cooking the steaks. It worked out a lot better. I will use charcoal for the new grill but will likely use wood in it at some point.
One year, a local got a big injury settlement. He threw a party. We were there day two. Not sure how much beef they get but folks were heaving steaks on the fire, then pulling them off, burnt on the outside and raw on the inside. My husband and I took over managing the fire and cooking the steaks. It worked out a lot better. I will use charcoal for the new grill but will likely use wood in it at some point.
Posted by: Notsothoreau at May 28, 2023 04:11 PM (ouTlx)
16
(ENJDE)
13 CBD, I bit the bullet and purchased a vacuum sealer to go with a sous vide container and rack I have.
I'm going from amateur to pro, I guess.
Damn you, food thread!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:11 PM
You will not regret this.
13 CBD, I bit the bullet and purchased a vacuum sealer to go with a sous vide container and rack I have.
I'm going from amateur to pro, I guess.
Damn you, food thread!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:11 PM
You will not regret this.
Posted by: RedMindBlueState at May 28, 2023 04:12 PM (Wnv9h)
17
Grilling on chicken wire...luxury!!!!
When I was a boy scout, we had one particular campout where we were instructed to bring a steak and a potato for dinner.
We got the fire going with wood logs and once they burned down a bit, we were instructed to bury the potato under the ashes and to lay the steak all nekkid and such directly on the coals.
This was a 'survival" campout. So, in case we got lost in the woods, we could catch wild steaks and cook them with no utensils.
Anywho, the steak was fine. Mostly, because it was attended to closely. With a nice sear on both sides.
And we snared some wild butter.
And dinner was great!
When I was a boy scout, we had one particular campout where we were instructed to bring a steak and a potato for dinner.
We got the fire going with wood logs and once they burned down a bit, we were instructed to bury the potato under the ashes and to lay the steak all nekkid and such directly on the coals.
This was a 'survival" campout. So, in case we got lost in the woods, we could catch wild steaks and cook them with no utensils.
Anywho, the steak was fine. Mostly, because it was attended to closely. With a nice sear on both sides.
And we snared some wild butter.
And dinner was great!
Posted by: naturalfake at May 28, 2023 04:13 PM (RJQ8g)
18
I need to lower my "bad" cholesterol some, but not my blood pressure. Trying to do that by using diet, so looked up what common kitchen herbs and foods were good for cholesterol and heart health. Then I combined the ones that didn't reduce blood pressure, and make a "cake" out of them and eat a piece every day.
Cake is in quotes because the texture is mostly like a very firm pudding since oatmeal is the main ingredient. I need to get the recipe (ingredient list really since I haven't measured anything) written down since I keep forgetting one thing or another whenever I make it.
Cake is in quotes because the texture is mostly like a very firm pudding since oatmeal is the main ingredient. I need to get the recipe (ingredient list really since I haven't measured anything) written down since I keep forgetting one thing or another whenever I make it.
Posted by: Polliwog the 'Ette at May 28, 2023 04:14 PM (nC+QA)
19
How often do you reuse brine? I make pickled red onions (among other things) a lot, and I find that I can reuse it once...but not more than that.
Posted by: CharlieBrown'sDildo at May 28, 2023 04:09 PM
I never reuse any brine, that's just me. The only things I brine are pork bellies and poultry though.
Posted by: CharlieBrown'sDildo at May 28, 2023 04:09 PM
I never reuse any brine, that's just me. The only things I brine are pork bellies and poultry though.
Posted by: Mister Scott (Formerly GWS) at May 28, 2023 04:14 PM (ncXxy)
20
I've always been partial to spare ribs
Posted by: God at May 28, 2023 04:14 PM (us2H3)
21
Blake, Weasel says he got a package from you - thank you!
My daughter made a charcuterie board for her sister's shower using your beautiful handmade board. Lots and lots of compliments. I told them it's one of a kind.
My daughter made a charcuterie board for her sister's shower using your beautiful handmade board. Lots and lots of compliments. I told them it's one of a kind.
Posted by: bluebell - NoVaMoMe registration ends 5/31! at May 28, 2023 04:14 PM (ENJDE)
22
And, if you enjoy fresh pineapple, buy one of those gadgets to core and slice it. It's amazing how much easier it is than using a knife.
Posted by: Notsothoreau at May 28, 2023 04:14 PM (ouTlx)
23
I've always been partial to spare ribs
Posted by: God at May 28, 2023 04:14 PM (us2H3)
-----------
Me too!
Posted by: God at May 28, 2023 04:14 PM (us2H3)
-----------
Me too!
Posted by: Eve at May 28, 2023 04:15 PM (ENJDE)
24
Good afternoon, horde! I just spent four hours or so doing yard and gardening, and I haven't prepared any food yet. Looks like food prep work will be tomorrow, but now I have to figure out something easy and nutritious for dinner tonight.
Posted by: Dash my lace wigs! at May 28, 2023 04:16 PM (OX9vb)
25
23 I've always been partial to spare ribs
Posted by: God at May 28, 2023 04:14 PM (us2H3)
-----------
Me too!
Posted by: Eve at May 28, 2023 04:15 PM (ENJDE)
go fuck a snake
Posted by: God at May 28, 2023 04:14 PM (us2H3)
-----------
Me too!
Posted by: Eve at May 28, 2023 04:15 PM (ENJDE)
go fuck a snake
Posted by: God at May 28, 2023 04:16 PM (us2H3)
26
13 CBD, I bit the bullet and purchased a vacuum sealer to go with a sous vide container and rack I have.
I'm going from amateur to pro, I guess.
Damn you, food thread!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:11 PM (2YtOq)
From cock-curious to full-blown queer. The food thread claims another.
I'm going from amateur to pro, I guess.
Damn you, food thread!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:11 PM (2YtOq)
From cock-curious to full-blown queer. The food thread claims another.
Posted by: The LGBTQSV mafia never rests at May 28, 2023 04:16 PM (dhxes)
27
I've found myself choosing wheat thins over triscuits lately. Are my tastes maturing, or is it a sign of not so early onset dementia?
Posted by: From about That Time at May 28, 2023 04:16 PM (0RI5h)
28
Posted by: CharlieBrown'sDildo at May 28, 2023 04:09 PM (ZCCyW)
Not sure, really. I boiled it again, but also added more salt, vinegar, and water since there wasn't enough to cover the new vegetables. I didn't add more sugar, but I also didn't want to waste the wonderful flavor that had developed as the veggies had set in it.
Not sure, really. I boiled it again, but also added more salt, vinegar, and water since there wasn't enough to cover the new vegetables. I didn't add more sugar, but I also didn't want to waste the wonderful flavor that had developed as the veggies had set in it.
Posted by: Polliwog the 'Ette at May 28, 2023 04:17 PM (nC+QA)
29
You're welcome, bluebell.
I'm trying to imagine using the board I sent you as a charcuterie board. That thing would be heavy enough to give one carpal tunnel.
I'm trying to imagine using the board I sent you as a charcuterie board. That thing would be heavy enough to give one carpal tunnel.
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:17 PM (2YtOq)
30
Baby Back Pork Ribs for tomorrow.
And yes, they seem to be thicker and fattier these days.
I tend to cook them more toward 3.5 hours as opposed to closer to 3 hrs, but that's about the only change I've made.
They still come out perfect.
And yes, they seem to be thicker and fattier these days.
I tend to cook them more toward 3.5 hours as opposed to closer to 3 hrs, but that's about the only change I've made.
They still come out perfect.
Posted by: naturalfake at May 28, 2023 04:17 PM (RJQ8g)
31
"Here's the challenge!
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
If not, how about a chicken?
And how to cook the meat?"
Is it 10+ men or 10+ women? With women, more than enough. With men, not even close. Ask me how I know after a wonderful vacation in North Myrtle Beach
!
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
If not, how about a chicken?
And how to cook the meat?"
Is it 10+ men or 10+ women? With women, more than enough. With men, not even close. Ask me how I know after a wonderful vacation in North Myrtle Beach
!Posted by: Nova Local at May 28, 2023 04:17 PM (exHjb)
32
Tri-tip looks good!
Make sure to cut it from the corner nears the bottom of the picture or you'll be cutting with the grain and it'll be tough.
Make sure to cut it from the corner nears the bottom of the picture or you'll be cutting with the grain and it'll be tough.
Posted by: AZ deplorable moron at May 28, 2023 04:18 PM (m/Csr)
33
I had baked beans with cut up hot dogs for breakfast
Posted by: DB - at May 28, 2023 04:19 PM (geLO8)
34
Grilled redfish, mixed greens, mango / papaya / pineapple salsa on tap for dinner.
Posted by: Piper at May 28, 2023 04:19 PM (ZdaMQ)
35
Oh dear.
Posted by: bluebell at May 28, 2023 04:19 PM (ENJDE)
36
Tri-tip
Veal-waitress
Veal-waitress
Posted by: Word association at May 28, 2023 04:19 PM (dhxes)
Posted by: skeptic at May 28, 2023 04:20 PM (us2H3)
38
"Milk chocolate bark with pretzels, candied bacon and jelly beans"
I make dark chocolate barks when I'm in the mood - I'd replace the jelly beans with salty peanuts, so you'd be upping the salt factor times 3...salt and dark is a great combo even for folks without allergies if my family is any indication.
You can also sub out the pretzels for potato chips if you need to avoid gluten for potato chips or popcorn with or without candied bacon and peanuts - just call it ballpark bark...
I make dark chocolate barks when I'm in the mood - I'd replace the jelly beans with salty peanuts, so you'd be upping the salt factor times 3...salt and dark is a great combo even for folks without allergies if my family is any indication.
You can also sub out the pretzels for potato chips if you need to avoid gluten for potato chips or popcorn with or without candied bacon and peanuts - just call it ballpark bark...
Posted by: Nova Local at May 28, 2023 04:20 PM (exHjb)
39
Blake, the board only had to travel from the kitchen to the dining room table, no more than 12 feet or so.
Posted by: bluebell at May 28, 2023 04:21 PM (ENJDE)
40
11 Adele's sausages will be on the grill tonight.
An assortment of veggies, also grilled, red and yellow peppers, some squash.
Grits as a side order.
Posted by: gourmand du jour at May 28, 2023 04:09 PM (MeG8a)
Nice!
An assortment of veggies, also grilled, red and yellow peppers, some squash.
Grits as a side order.
Posted by: gourmand du jour at May 28, 2023 04:09 PM (MeG8a)
Nice!
Posted by: Nova Local at May 28, 2023 04:21 PM (exHjb)
41
Bluebell, remember, Blake Hobo Brand cutting boards are also useful for keeping rambunctious kids and adults in line.
*This has been a Cutting Board PSA.
*This has been a Cutting Board PSA.
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:22 PM (2YtOq)
42
34 Grilled redfish, mixed greens, mango / papaya / pineapple salsa on tap for dinner.
Posted by: Piper at May 28, 2023 04:19 PM (ZdaMQ)
Drop the mango from the salsa and I'm there!
Posted by: Piper at May 28, 2023 04:19 PM (ZdaMQ)
Drop the mango from the salsa and I'm there!
Posted by: Nova Local at May 28, 2023 04:23 PM (exHjb)
43
I am buying an older KitchenAid mixer. I bought a newer,factory reconditioned one and it's crap. Still cheaper than buying my favorite grain grinder. It's $700 now.
I've been watching some vegan vlogs, just to see if I can learn something new. I'm not really interested in fake meat and I've no intention of going vegan.
I've been watching some vegan vlogs, just to see if I can learn something new. I'm not really interested in fake meat and I've no intention of going vegan.
Posted by: Notsothoreau at May 28, 2023 04:23 PM (ouTlx)
44
Blake, I'll not letting them near it. Although I suppose I could drop it on their toes if they act up.
Posted by: bluebell at May 28, 2023 04:24 PM (ENJDE)
45
Speaking of baby back ribs, Aldi had a pack at a decent price last week so I smoked them in my tiny electric (looks like a crockpot) smoker with Tony Chachere Creole seasoning with mullberry and bottlebrush wood chips. Then finished them in the air-fryer to crisp up the fat a bit.
Pretty good, if I do say so myself. Inspector thought they were good as well. The rack made one meal for Inspector plus three for me, with salads and sides of course.
Pretty good, if I do say so myself. Inspector thought they were good as well. The rack made one meal for Inspector plus three for me, with salads and sides of course.
Posted by: Polliwog the 'Ette at May 28, 2023 04:25 PM (nC+QA)
46
Man oh man, for some reason now I want ribs.
Posted by: bluebell at May 28, 2023 04:26 PM (ENJDE)
47
I've been watching some vegan vlogs, just to see if I can learn something new. I'm not really interested in fake meat and I've no intention of going vegan.
Posted by: Notsothoreau at May 28, 2023 04:23 PM (ouTlx)
If you ever get allergies, some of the ideas from the vegan sites are wonderful. Ignore the "gonna remake meat" recipes and look for the produce forward ones and you can find some great things, especially for side dishes or for "make this and just add meat" ones.
My pumpkin black bean and sweet potato chili was a cooking light vegan recipe - now I sometimes keep it vegan and sometimes add ground turkey, ground chicken, or ground pork to the base, depending on mood and grocery prices (and if it's Lent or not)...
Posted by: Notsothoreau at May 28, 2023 04:23 PM (ouTlx)
If you ever get allergies, some of the ideas from the vegan sites are wonderful. Ignore the "gonna remake meat" recipes and look for the produce forward ones and you can find some great things, especially for side dishes or for "make this and just add meat" ones.
My pumpkin black bean and sweet potato chili was a cooking light vegan recipe - now I sometimes keep it vegan and sometimes add ground turkey, ground chicken, or ground pork to the base, depending on mood and grocery prices (and if it's Lent or not)...
Posted by: Nova Local at May 28, 2023 04:27 PM (exHjb)
48
Made homemade pizza again last night on the wood pellet grill last night.
The crust came out really nice and leopardy as per usual.
My only complaint is that I like the cheese browned more but then your burning the crust because the heat comes from below.
I need to play around and see what io can do. Maybe use a little gas torch and give it a little caramelizing sear right after I pull it off the grill.
Hey, CBD! You've got one of those snazzy napoleon gas grills. Does it have the rotisserie burner at the back?
i bet that if used properly could really brown the cheese as you cook the pizza. Have you tried this?
Made homemade pizza again last night on the wood pellet grill last night.
The crust came out really nice and leopardy as per usual.
My only complaint is that I like the cheese browned more but then your burning the crust because the heat comes from below.
I need to play around and see what io can do. Maybe use a little gas torch and give it a little caramelizing sear right after I pull it off the grill.
Hey, CBD! You've got one of those snazzy napoleon gas grills. Does it have the rotisserie burner at the back?
i bet that if used properly could really brown the cheese as you cook the pizza. Have you tried this?
Posted by: naturalfake at May 28, 2023 04:27 PM (RJQ8g)
49
I've no idea what I'm cooking tomorrow. Chix I guess.
Need motivation. And bier.
Need motivation. And bier.
Posted by: Diogenes at May 28, 2023 04:27 PM (YGqO/)
50
Speaking of consuming: As we read/type I am consuming a nice glass of distilled mead, about 108 proof, neat. Aged 2 weeks on white oak chips toasted at 380F for about 90 minutes. Dang tasty, not sweet, but the honey base comes through. Not a rum, nor bourbon, nor tequila, nor vodka - something different and darned pleasant. I call it Honeyshine.
Posted by: Bonecrusher at May 28, 2023 04:27 PM (FqaNd)
51
My wife re-uses pickle juice and kimchi juice for a second batch. She may use it more than once, but I don't pay attention since she eats most of the kimchi.
If you are interested in various pickling, you might look at Mary's Nest Youtube channel: https://www.youtube.com/@MarysNest
She does lots of pickling and fermented food recipes, and basically all sorts of stuff in the kitchen,
She also does recipes for fermented ginger beer and kvass.
If you are interested in various pickling, you might look at Mary's Nest Youtube channel: https://www.youtube.com/@MarysNest
She does lots of pickling and fermented food recipes, and basically all sorts of stuff in the kitchen,
She also does recipes for fermented ginger beer and kvass.
Posted by: Kindltot at May 28, 2023 04:28 PM (xhaym)
52
Damn you, food thread!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:11 PM (2YtOq)
I use my vacuum sealer a lot, and not just for Sous Vide. But...buy bags on Amazon...don't buy from the sealer company!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:11 PM (2YtOq)
I use my vacuum sealer a lot, and not just for Sous Vide. But...buy bags on Amazon...don't buy from the sealer company!
Posted by: CharlieBrown'sDildo at May 28, 2023 04:29 PM (ZCCyW)
53
Tonight, since we left the deep south without okra and it's on sale, we're having sweet thai chili sauce basted chicken breast with roasted okra (with fresh thyme from the garden, cayenne, and garlic), fresh strawberries, and copycat Outback bread (which my daughter made...and it's great - she halved the honey from the copycat recipe but doubled the salt, and that worked).
Posted by: Nova Local at May 28, 2023 04:29 PM (exHjb)
54
Hey, CBD! You've got one of those snazzy napoleon gas grills. Does it have the rotisserie burner at the back?
i bet that if used properly could really brown the cheese as you cook the pizza. Have you tried this?
Posted by: naturalfake at May 28, 2023 04:27 PM (RJQ8g)
Sure do! With that thing going, plus the four burners, I can get the grill to over 800 F!
i bet that if used properly could really brown the cheese as you cook the pizza. Have you tried this?
Posted by: naturalfake at May 28, 2023 04:27 PM (RJQ8g)
Sure do! With that thing going, plus the four burners, I can get the grill to over 800 F!
Posted by: CharlieBrown'sDildo at May 28, 2023 04:30 PM (ZCCyW)
55
My pumpkin black bean and sweet potato chili was a cooking light vegan recipe - now I sometimes keep it vegan and sometimes add ground turkey, ground chicken, or ground pork to the base, depending on mood and grocery prices (and if it's Lent or not)...
Posted by: Nova Local
I want this recipe! This sounds so yummy served in a hallowed out pumpkin.
My pumpkin black bean and sweet potato chili was a cooking light vegan recipe - now I sometimes keep it vegan and sometimes add ground turkey, ground chicken, or ground pork to the base, depending on mood and grocery prices (and if it's Lent or not)...
Posted by: Nova Local
I want this recipe! This sounds so yummy served in a hallowed out pumpkin.
Posted by: Piper at May 28, 2023 04:30 PM (ZdaMQ)
56
Wife's request for this evening is chicken fried rice. It's a bit gloomy outside right now, but tomorrow BAB's* are on the menu.
*Big Ass Burgers
*Big Ass Burgers
Posted by: Martini Farmer at May 28, 2023 04:31 PM (Q4IgG)
57
CBD, I eager to try some salmon in the sous vide using the vacuum sealer.
Hopefully, I don't destroy the salmon.
Hopefully, I don't destroy the salmon.
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:31 PM (2YtOq)
58
hiya
Posted by: JT at May 28, 2023 04:31 PM (T4tVD)
59
I was watching some Aussie BBQ vids the other day and saw this guy making pork belly, and he used-
tangerine wood as the smoking wood.
I haven't seen that before. But, if sounds good/interesting.
Any of you morons or ettes a tangerine wood user?
If so, what does it taste like when used to smoke.
I was watching some Aussie BBQ vids the other day and saw this guy making pork belly, and he used-
tangerine wood as the smoking wood.
I haven't seen that before. But, if sounds good/interesting.
Any of you morons or ettes a tangerine wood user?
If so, what does it taste like when used to smoke.
Posted by: naturalfake at May 28, 2023 04:31 PM (RJQ8g)
60
This has been a Cutting Board PSA.
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:22 PM (2YtOq)
Are you going into business?
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:22 PM (2YtOq)
Are you going into business?
Posted by: CharlieBrown'sDildo at May 28, 2023 04:31 PM (ZCCyW)
61
Hi JT!
Posted by: Piper at May 28, 2023 04:32 PM (ZdaMQ)
62
Man oh man, for some reason now I want ribs.
Posted by: bluebell at May 28, 2023 04:26 PM
Hmm...now I'm going to have to make a batch of garlic rosemary ribs.
Posted by: bluebell at May 28, 2023 04:26 PM
Hmm...now I'm going to have to make a batch of garlic rosemary ribs.
Posted by: RedMindBlueState at May 28, 2023 04:32 PM (Wnv9h)
63
Hopefully, I don't destroy the salmon.
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:31 PM (2YtOq)
I love Sous Vide, but I think it is best for long cooks. Things like salmon and steaks and such turn out extremely well in a pan or on the grill, and don't require the things that Sous Vide does best.
That being said, I have made salmon and steaks, and it turns out really well!
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:31 PM (2YtOq)
I love Sous Vide, but I think it is best for long cooks. Things like salmon and steaks and such turn out extremely well in a pan or on the grill, and don't require the things that Sous Vide does best.
That being said, I have made salmon and steaks, and it turns out really well!
Posted by: CharlieBrown'sDildo at May 28, 2023 04:33 PM (ZCCyW)
64
Recently found a sourdough tortilla recipe from a site called Venison For Dinner. It's extremely versatile in terms of flour, liquid, and fat you can use.
I used the drained fat from seasoned hamburger patties the first time and the fat from roasted chicken the next. With all purpose flour, water, and sourdough starter discard, it works into a fairly easy to handle dough which makes 12 eight inch tortillas that stay reasonably soft for several days. Littlest Kidlet pronounced them "Ridiculously good" and was willing to help me make the second batch, so it's definitely a success.
I used the drained fat from seasoned hamburger patties the first time and the fat from roasted chicken the next. With all purpose flour, water, and sourdough starter discard, it works into a fairly easy to handle dough which makes 12 eight inch tortillas that stay reasonably soft for several days. Littlest Kidlet pronounced them "Ridiculously good" and was willing to help me make the second batch, so it's definitely a success.
Posted by: Polliwog the 'Ette at May 28, 2023 04:33 PM (nC+QA)
65
I use my vacuum sealer a lot, and not just for Sous Vide. But...buy bags on Amazon...don't buy from the sealer company!
Posted by: CharlieBrown'sDildo at May 28, 2023 04:29 PM
Seriously. I vacuum seal boxes of ammunition with that.
Posted by: CharlieBrown'sDildo at May 28, 2023 04:29 PM
Seriously. I vacuum seal boxes of ammunition with that.
Posted by: RedMindBlueState at May 28, 2023 04:33 PM (Wnv9h)
66
Good moring JEM. Your wife and daughter are gone for a month to Asia.
Your mission, if you decide to accept it, is to eat up all the frozen and canned shit that's accumulated in the past 18 months before they get back.
This tape will self destruct in 30 seconds.
Your mission, if you decide to accept it, is to eat up all the frozen and canned shit that's accumulated in the past 18 months before they get back.
This tape will self destruct in 30 seconds.
Posted by: JEM at May 28, 2023 04:34 PM (8erNz)
67
43 I am buying an older KitchenAid mixer. I bought a newer,factory reconditioned one and it's crap. Still cheaper than buying my favorite grain grinder. It's $700 now.
I've been watching some vegan vlogs, just to see if I can learn something new. I'm not really interested in fake meat and I've no intention of going vegan.
Posted by: Notsothoreau at May 28, 2023 04:23 PM (ouTlx)
I have 2 older kitchen aid mixers- a pro model and the artisan. They both still get a lot of use and run well despite being about 26 years old.
I've been watching some vegan vlogs, just to see if I can learn something new. I'm not really interested in fake meat and I've no intention of going vegan.
Posted by: Notsothoreau at May 28, 2023 04:23 PM (ouTlx)
I have 2 older kitchen aid mixers- a pro model and the artisan. They both still get a lot of use and run well despite being about 26 years old.
Posted by: Piper at May 28, 2023 04:35 PM (ZdaMQ)
68
Kindltot, I love the Mary's Nest channel. She's so knowledgeable, and such a sweetheart. Her channel has grown by leaps and bounds since I first started following her.
Posted by: bluebell at May 28, 2023 04:35 PM (ENJDE)
69
Here's the challenge!
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
Posted by: CBD
Got'ta know the weight of the tri-tips before deciding... but, almost.
Tri-tip seasoned with salt, pepper, granulated garlic. Grill for ~18min per side watch internal temp for 135F and pull for 10m rest. 3/8' slices and the long ones cut in half.
Pork leg seasoned with minced garlic and rosemary. Grill for until internal temp (away from bone) is 135F.
Sides:
-Ranch beans, black beans (rinsed), chopped onion. Might have to simmer longer than meat cooks.
-Coleslaw.
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
Posted by: CBD
Got'ta know the weight of the tri-tips before deciding... but, almost.
Tri-tip seasoned with salt, pepper, granulated garlic. Grill for ~18min per side watch internal temp for 135F and pull for 10m rest. 3/8' slices and the long ones cut in half.
Pork leg seasoned with minced garlic and rosemary. Grill for until internal temp (away from bone) is 135F.
Sides:
-Ranch beans, black beans (rinsed), chopped onion. Might have to simmer longer than meat cooks.
-Coleslaw.
Posted by: AZ deplorable moron at May 28, 2023 04:35 PM (m/Csr)
70
errr, isnt' chicken wire galvanized?
Posted by: weft cut loop at May 28, 2023 04:35 PM (jzzG8)
71
Less than two weeks till MoMe!
Posted by: Quarter Twenty at May 28, 2023 04:36 PM (DhOHl)
72
Are you going into business?
Posted by: CharlieBrown'sDildo at May 28, 2023 04:31 PM (ZCCyW)
--------------
I've yet to decide.
The cutting board market is pretty saturated and standing out from the crowd is almost impossible. But, never say never.
Posted by: CharlieBrown'sDildo at May 28, 2023 04:31 PM (ZCCyW)
--------------
I've yet to decide.
The cutting board market is pretty saturated and standing out from the crowd is almost impossible. But, never say never.
Posted by: blake - semi lurker in marginal standing(2YtOq) at May 28, 2023 04:36 PM (2YtOq)
Posted by: Polliwog the 'Ette at May 28, 2023 04:36 PM (nC+QA)
74
From cock-curious to full-blown queer. The food thread claims another.
Posted by: The LGBTQSV mafia never rests
If you know this is the food thread, get your poulnouns correct. It's "coq-curious."
Posted by: The LGBTQSV mafia never rests
If you know this is the food thread, get your poulnouns correct. It's "coq-curious."
Posted by: mikeski at May 28, 2023 04:37 PM (DgGvY)
75
Oh! Speaking of pork belly-
Last week's smoked/roast pork belly came out great.
I used a stupidly easy homemade Chinese rub and it came out juicy as could be with nice, crispy crackling on the top.
We made sammiches with Chinese steamed buns, green onions, fresh cucumber, pickled carrots, pickled daikon, sliced Fresno peppers, and Hoisin sauce.
They were so good.
I definitely recommend giving it a try.
Perfect cocktail to accompany coming below.
Last week's smoked/roast pork belly came out great.
I used a stupidly easy homemade Chinese rub and it came out juicy as could be with nice, crispy crackling on the top.
We made sammiches with Chinese steamed buns, green onions, fresh cucumber, pickled carrots, pickled daikon, sliced Fresno peppers, and Hoisin sauce.
They were so good.
I definitely recommend giving it a try.
Perfect cocktail to accompany coming below.
Posted by: naturalfake at May 28, 2023 04:37 PM (RJQ8g)
76
Polliwog, I must look up that recipe. I love homemade tortillas and sourdough ones can only be good, in my humble opinion.
Posted by: bluebell at May 28, 2023 04:37 PM (ENJDE)
77
55
My pumpkin black bean and sweet potato chili was a cooking light vegan recipe - now I sometimes keep it vegan and sometimes add ground turkey, ground chicken, or ground pork to the base, depending on mood and grocery prices (and if it's Lent or not)...
Posted by: Nova Local
I want this recipe! This sounds so yummy served in a hallowed out pumpkin.
Posted by: Piper at May 28, 2023 04:30 PM (ZdaMQ)
Dang it - they took it off their site. Now to find my hard copy (unless you have pinterest, which I don't) - https://www.pinterest.com /pin/pumpkin-sweet-potato-black-bean-chili --499688521153346184/
If you can use that link, I can tell you I use real beer for the pumpkin beer (or veg broth or white wine when I'm going for max allergies free) and a whole can of the pumpkin, not half (since no pumpkin beer). And I don't measure veg and spices - I just use a lot of veg, and then a LOT of the called for spices (I don't change them - I just use their numbers as starting points...
My pumpkin black bean and sweet potato chili was a cooking light vegan recipe - now I sometimes keep it vegan and sometimes add ground turkey, ground chicken, or ground pork to the base, depending on mood and grocery prices (and if it's Lent or not)...
Posted by: Nova Local
I want this recipe! This sounds so yummy served in a hallowed out pumpkin.
Posted by: Piper at May 28, 2023 04:30 PM (ZdaMQ)
Dang it - they took it off their site. Now to find my hard copy (unless you have pinterest, which I don't) - https://www.pinterest.com /pin/pumpkin-sweet-potato-black-bean-chili --499688521153346184/
If you can use that link, I can tell you I use real beer for the pumpkin beer (or veg broth or white wine when I'm going for max allergies free) and a whole can of the pumpkin, not half (since no pumpkin beer). And I don't measure veg and spices - I just use a lot of veg, and then a LOT of the called for spices (I don't change them - I just use their numbers as starting points
...Posted by: Nova Local at May 28, 2023 04:37 PM (exHjb)
78
Slightly charred fatty meat cooked outdoors served with cold cocktails is my idea of camping. Maybe olives if we're not roughing it.
Posted by: fly gal at May 28, 2023 04:38 PM (6CtMt)
Posted by: Weird Al at May 28, 2023 04:38 PM (DhOHl)
80
66 Good moring JEM. Your wife and daughter are gone for a month to Asia.
Your mission, if you decide to accept it, is to eat up all the frozen and canned shit that's accumulated in the past 18 months before they get back.
This tape will self destruct in 30 seconds.
Posted by: JEM at May 28, 2023 04:34 PM (8erNz)
There's gotta be a Chopped or Guys Grocery Games episode for this!
Your mission, if you decide to accept it, is to eat up all the frozen and canned shit that's accumulated in the past 18 months before they get back.
This tape will self destruct in 30 seconds.
Posted by: JEM at May 28, 2023 04:34 PM (8erNz)
There's gotta be a Chopped or Guys Grocery Games episode for this!
Posted by: Nova Local at May 28, 2023 04:39 PM (exHjb)
81
I just use their numbers as starting points...
Posted by: Nova Local at May 28, 2023
Perfect! Thank you!
Posted by: Nova Local at May 28, 2023
Perfect! Thank you!
Posted by: Piper at May 28, 2023 04:39 PM (ZdaMQ)
82
errr, isnt' chicken wire galvanized?
Posted by: weft cut loop at May 28, 2023 04:35 PM (jzzG
I was wondering the same thing.
Posted by: weft cut loop at May 28, 2023 04:35 PM (jzzG
I was wondering the same thing.
Posted by: Polliwog the 'Ette at May 28, 2023 04:39 PM (nC+QA)
83
Vacuum sealers are really useful even if you don't do sous vide. I make big batches of things, and freeze vacuum-sealed portions.
Today it was Creole Tripe, which came out spectacular. I think it was because I really thought about the brief instructions in the 150-year old cookbook:
Take two onions and slice them fine, and a tablespoon of butter. Put in a saucepan together, and let them smother well. Then chop...(ham, garlic, thyme, bay leaf)...put in saucepan, and let all brown.
Lots of room for interpretation there, in terms of what heat to apply. I figured that the smothering part should be what I'd call "sweat," low heat, covered, until translucent. For "let all brown," I remembered that Creole and Cajun cuisine gets caramelization just right, that's part of the magic. So I treated this as the long, slow process of making caramelized onions properly, just with some additions. That had very happy results in the final dish.
Today it was Creole Tripe, which came out spectacular. I think it was because I really thought about the brief instructions in the 150-year old cookbook:
Take two onions and slice them fine, and a tablespoon of butter. Put in a saucepan together, and let them smother well. Then chop...(ham, garlic, thyme, bay leaf)...put in saucepan, and let all brown.
Lots of room for interpretation there, in terms of what heat to apply. I figured that the smothering part should be what I'd call "sweat," low heat, covered, until translucent. For "let all brown," I remembered that Creole and Cajun cuisine gets caramelization just right, that's part of the magic. So I treated this as the long, slow process of making caramelized onions properly, just with some additions. That had very happy results in the final dish.
Posted by: Splunge at May 28, 2023 04:40 PM (IKlwI)
84
Less than two weeks till MoMe!
Posted by: Quarter Twenty at May 28, 2023 04:36 PM (DhOHl)
---------
Yes! And only 3 more days to register, for all you procrastinators (of which Quarter Twenty is not one).
Posted by: Quarter Twenty at May 28, 2023 04:36 PM (DhOHl)
---------
Yes! And only 3 more days to register, for all you procrastinators (of which Quarter Twenty is not one).
Posted by: bluebell at May 28, 2023 04:40 PM (ENJDE)
Posted by: Didn't just fall off the turnip truck at May 28, 2023 04:41 PM (DhOHl)
86
Sure do! With that thing going, plus the four burners, I can get the grill to over 800 F!
Posted by: CharlieBrown'sDildo at May 28, 2023 04:30 PM (ZCCyW)
Nice! *green with envy*
My Smokefire can get a bit above 600* which is better than most other wood pellet grills, but that's about it.
So, I need to think of a Cheese hack.
Sure do! With that thing going, plus the four burners, I can get the grill to over 800 F!
Posted by: CharlieBrown'sDildo at May 28, 2023 04:30 PM (ZCCyW)
Nice! *green with envy*
My Smokefire can get a bit above 600* which is better than most other wood pellet grills, but that's about it.
So, I need to think of a Cheese hack.
Posted by: naturalfake at May 28, 2023 04:41 PM (RJQ8g)
87
Posted by: bluebell at May 28, 2023 04:37 PM (ENJDE)
I've tried several recipes and the dough is the easiest to work with that doesn't get brittle after a day. It is definitely my favorite.
I've tried several recipes and the dough is the easiest to work with that doesn't get brittle after a day. It is definitely my favorite.
Posted by: Polliwog the 'Ette at May 28, 2023 04:42 PM (nC+QA)
88
Seriously. I vacuum seal boxes of ammunition with that.
Posted by: RedMindBlueState at May 28, 2023 04:33 PM (Wnv9h)
*ponders choices of jokes, decides on all of them*
-Because, who wants to shoot commies with stale ammo?
-do the bullets have that fresh smell still when you open the bags?
-I wonder if that adds to the life of the bullet? IIRC, depending on the primers used (corrosive primers especially) time and oxygen exposure can have an effect, but on modern ammo?
Posted by: RedMindBlueState at May 28, 2023 04:33 PM (Wnv9h)
*ponders choices of jokes, decides on all of them*
-Because, who wants to shoot commies with stale ammo?
-do the bullets have that fresh smell still when you open the bags?
-I wonder if that adds to the life of the bullet? IIRC, depending on the primers used (corrosive primers especially) time and oxygen exposure can have an effect, but on modern ammo?
Posted by: Aetius451AD at May 28, 2023 04:43 PM (/xaUq)
Posted by: RedMindBlueState at May 28, 2023 04:44 PM (Wnv9h)
Posted by: Splunge at May 28, 2023 04:44 PM (IKlwI)
91
79 *The cutting board market is pretty saturated*
Spatula City!!
Posted by: Weird Al at May 28, 2023 04:38 PM (DhOHl)
Don't you know the Dewey Decimal system!?
Spatula City!!
Posted by: Weird Al at May 28, 2023 04:38 PM (DhOHl)
Don't you know the Dewey Decimal system!?
Posted by: Aetius451AD at May 28, 2023 04:44 PM (/xaUq)
92
*ponders choices of jokes, decides on all of them*
-Because, who wants to shoot commies with stale ammo?
-do the bullets have that fresh smell still when you open the bags?
-I wonder if that adds to the life of the bullet? IIRC, depending on the primers used (corrosive primers especially) time and oxygen exposure can have an effect, but on modern ammo?
Posted by: Aetius451AD at May 28, 2023 04:43 PM
Yes.
-Because, who wants to shoot commies with stale ammo?
-do the bullets have that fresh smell still when you open the bags?
-I wonder if that adds to the life of the bullet? IIRC, depending on the primers used (corrosive primers especially) time and oxygen exposure can have an effect, but on modern ammo?
Posted by: Aetius451AD at May 28, 2023 04:43 PM
Yes.
Posted by: RedMindBlueState at May 28, 2023 04:44 PM (Wnv9h)
93
I have to look a that tortilla recipe. The only one I have made successfully to date are the masarena ones and I don't like corn tortillas
Posted by: Kindltot at May 28, 2023 04:45 PM (xhaym)
94
The only acceptable accompaniment to hot, soft pretzel is nacho cheese. None of this white chocolate shit. Or chocolate chocolate.
Posted by: Aetius451AD at May 28, 2023 04:45 PM (/xaUq)
95
errr, isnt' chicken wire galvanized?
Posted by: weft cut loop
Yes; but, the zinc adds a piquant flavor all its own!
Posted by: weft cut loop
Yes; but, the zinc adds a piquant flavor all its own!
Posted by: AZ deplorable moron at May 28, 2023 04:46 PM (m/Csr)
Posted by: Make it stop! at May 28, 2023 04:47 PM (DhOHl)
97
Mini-- SloppyJoes and cowboy beans.
Posted by: Eromero at May 28, 2023 04:48 PM (Uv0D2)
98
Almost forgot! I made strawberry vinegar recently and strained it yesterday. My concern is that, since the vinegar is red naturally, I won't get an accurate acidity reading on the test strip. Anyone know if that is likely to be a problem?
Posted by: Polliwog the 'Ette at May 28, 2023 04:48 PM (nC+QA)
99
Okay, so with your Chinese rub seasoned pork belly, you should make this cocktail, because the rub contains 5 Spice seasoning, which contains some form of anise(usually star)
So, try this as a match:
Absinthe Martini
2.5 oz gin
0.5 oz dry vermouth
.16 oz absinthe
Shake shake shake with ice. Strain into glass. Float star anise on top as garnish.
This works well because the alcohol content cuts the grease leaving you ready for another bite. And the slight anisey/absinthey flavor matches perfectly with the pork.
Bottoms up!
So, try this as a match:
Absinthe Martini
2.5 oz gin
0.5 oz dry vermouth
.16 oz absinthe
Shake shake shake with ice. Strain into glass. Float star anise on top as garnish.
This works well because the alcohol content cuts the grease leaving you ready for another bite. And the slight anisey/absinthey flavor matches perfectly with the pork.
Bottoms up!
Posted by: naturalfake at May 28, 2023 04:49 PM (RJQ8g)
100
Smoked apples flambé
R A W S A L E R T S @rawsalerts
🚨#WATCH: As someone reportedly set fire to over $50,000 worth of apple bins on a apple farm
📌#Sunnyside | #Washington
Multiple firefighters battled a massive fire at an apple farm situated in Sunnyside, Washington. A few weeks ago The fire was believed to have been intentionally ignited, targeting both wooden and plastic apple bins. The estimated count of apple bins engulfed in flames ranged between 1,500 to 2,000, resulting in a loss of about $50,000 worth of bins. The total financial loss from the fire was estimated to be over $1.2 million of apple
https://tinyurl.com/2s48ttzz
R A W S A L E R T S @rawsalerts
🚨#WATCH: As someone reportedly set fire to over $50,000 worth of apple bins on a apple farm
📌#Sunnyside | #Washington
Multiple firefighters battled a massive fire at an apple farm situated in Sunnyside, Washington. A few weeks ago The fire was believed to have been intentionally ignited, targeting both wooden and plastic apple bins. The estimated count of apple bins engulfed in flames ranged between 1,500 to 2,000, resulting in a loss of about $50,000 worth of bins. The total financial loss from the fire was estimated to be over $1.2 million of apple
https://tinyurl.com/2s48ttzz
Posted by: andycanuck (Vwz3I) at May 28, 2023 04:49 PM (Vwz3I)
101
And potato salad.
Posted by: Eromero at May 28, 2023 04:50 PM (Uv0D2)
102
Aelfred The Great @aelfred_D · 3h
Me: The fire rises.
Friend: The fire rises.
In unison: THE FIRE RISES
Wife: Maybe stop screwing around with the grill and actually cook something?
Me: The fire rises.
Friend: The fire rises.
In unison: THE FIRE RISES
Wife: Maybe stop screwing around with the grill and actually cook something?
Posted by: andycanuck (Vwz3I) at May 28, 2023 04:50 PM (Vwz3I)
103
94 The only acceptable accompaniment to hot, soft pretzel is nacho cheese. None of this white chocolate shit. Or chocolate chocolate.
Posted by: Aetius451AD at May 28, 2023 04:45 PM (/xaUq)
You've obviously never lived around Philly - the correct answer is actually mustard.
I remember the days of soft pretzels being sold in the elementary Catholic school for snack - those were the days!
Posted by: Aetius451AD at May 28, 2023 04:45 PM (/xaUq)
You've obviously never lived around Philly - the correct answer is actually mustard.
I remember the days of soft pretzels being sold in the elementary Catholic school for snack - those were the days!
Posted by: Nova Local at May 28, 2023 04:50 PM (exHjb)
104
101 And potato salad.
Posted by: Eromero at May 28, 2023 04:50 PM (Uv0D2)
*idly picks up gun*
So... do you put sliced hard boiled eggs in your potato salad?
Posted by: Eromero at May 28, 2023 04:50 PM (Uv0D2)
*idly picks up gun*
So... do you put sliced hard boiled eggs in your potato salad?
Posted by: Aetius451AD at May 28, 2023 04:51 PM (/xaUq)
105
The best part about my dinner plans is my part, the salsa and spice mix, are finished. So I can sit here by the pool watching the kiddo do water acrobatics and j walking around with my bright green watering can watering all the flowers I put back here. I will jump in when the tsunamis from the acrobatics stop.
Posted by: Piper at May 28, 2023 04:51 PM (ZdaMQ)
106
@ 100-
Asymetrical warfare.
Asymetrical warfare.
Posted by: Eromero at May 28, 2023 04:52 PM (Uv0D2)
107
Maybe a fairly flat rock cleaned a bit in the fire
Posted by: Skip at May 28, 2023 04:53 PM (xhxe8)
108
105 The best part about my dinner plans is my part, the salsa and spice mix, are finished. So I can sit here by the pool watching the kiddo do water acrobatics and j walking around with my bright green watering can watering all the flowers I put back here. I will jump in when the tsunamis from the acrobatics stop.
Posted by: Piper at May 28, 2023 04:51 PM (ZdaMQ)
That's my next 2+ weeks for weekdays. With pool hours 4-8pm, I have to have dinner prepped within 5 minutes of delivery once we leave the pool, or there will be mutiny. Thankfully, tomorrow is the community pool potluck/BBQ, so one night is covered (and I'm bringing fresh fruit - strawberries and golden pineapple, which is a recent HMart find I've enjoyed for uniqueness - so that's an easy day for me).
Posted by: Piper at May 28, 2023 04:51 PM (ZdaMQ)
That's my next 2+ weeks for weekdays. With pool hours 4-8pm, I have to have dinner prepped within 5 minutes of delivery once we leave the pool, or there will be mutiny. Thankfully, tomorrow is the community pool potluck/BBQ, so one night is covered (and I'm bringing fresh fruit - strawberries and golden pineapple, which is a recent HMart find I've enjoyed for uniqueness - so that's an easy day for me).
Posted by: Nova Local at May 28, 2023 04:55 PM (exHjb)
109
Nice grub thread, CBD.
I cook a lot in my fireplace. I mean, why not? The heat is there and it's essentially free.
Slather a Yukon Gold potato with coconut oil, sprinkle kosher salt generously, wrap in foil and throw in coals. Squeeze it after 45 minutes and finish cooking accordingly.
Wrap meat and veggies in a foil packet. Check after thirty minutes.
Easy prep, no cleanup and best of all the flavor is yummy.
But I need a grill. Working on it.
I cook a lot in my fireplace. I mean, why not? The heat is there and it's essentially free.
Slather a Yukon Gold potato with coconut oil, sprinkle kosher salt generously, wrap in foil and throw in coals. Squeeze it after 45 minutes and finish cooking accordingly.
Wrap meat and veggies in a foil packet. Check after thirty minutes.
Easy prep, no cleanup and best of all the flavor is yummy.
But I need a grill. Working on it.
Posted by: creeper at May 28, 2023 04:55 PM (cTCuP)
110
'Yes, and paprika, too.'
-Calmly scratches middle lower back
-Calmly scratches middle lower back
Posted by: Eromero at May 28, 2023 04:56 PM (Uv0D2)
111
110 'Yes, and paprika, too.'
-Calmly scratches middle lower back
Posted by: Eromero at May 28, 2023 04:56 PM (Uv0D2)
*eyes narrow, smiles, nods*
Nice.
-Calmly scratches middle lower back
Posted by: Eromero at May 28, 2023 04:56 PM (Uv0D2)
*eyes narrow, smiles, nods*
Nice.
Posted by: Aetius451AD at May 28, 2023 04:57 PM (/xaUq)
112
To be clear; the vacuum bags typically used for food storage are also compatible with Sous Vide? Or only up to X temp?
I'm only familiar with them for dry storage or in the freezer.
I ask because I'm interested enough to by a Sous Vide heating element and craft some sort of vessel to use with it. But we've already got an investment in those food saver bag thingies.
I'm only familiar with them for dry storage or in the freezer.
I ask because I'm interested enough to by a Sous Vide heating element and craft some sort of vessel to use with it. But we've already got an investment in those food saver bag thingies.
Posted by: Martini Farmer at May 28, 2023 04:57 PM (Q4IgG)
113
Thank you United States veterans. No honor to America mercenaries.
Posted by: MikeN at May 28, 2023 04:57 PM (8IoDT)
114
Bought some sweet corn yesterday, 4/$1, and it was very tasty! So today I bought 20 more ears. We're having pot roast with onions, celery, carrots and potatoes, but it's the cut-off corn that will lure Publius' 95-year-old daddy down here to our place. His mama is always up for getting out of the house.
I prefer corn on the cob, but Publius makes the cut-off corn with salt, a little pepper and a few spoons of bacon grease, and it's pretty good. I've already prepped the corn, the roast will be done in an hour, and Publius will cook and season the corn.
Time for a cocktail : )
I prefer corn on the cob, but Publius makes the cut-off corn with salt, a little pepper and a few spoons of bacon grease, and it's pretty good. I've already prepped the corn, the roast will be done in an hour, and Publius will cook and season the corn.
Time for a cocktail : )
Posted by: Miley, okravangelist at May 28, 2023 04:58 PM (Mzdiz)
115
Just watched, "Sarah Silverman - Someone You Love."
Do NOT watch it before eating,
nor before reading, "Food Thread,"
nor before doing anything at all.
Do NOT watch it before eating,
nor before reading, "Food Thread,"
nor before doing anything at all.
Posted by: Marooned at May 28, 2023 04:58 PM (kt8QE)
116
But that brings up something: growing up, Mammaw always had sliced hard boiled egg in her potato salad. That was the way it was made.
Then when I bought *shudder* store bought potato salad, it was missing. And it angered me. Then I found 'Deviled Egg Potato Salad' at WalMart and all was right again.
Then when I bought *shudder* store bought potato salad, it was missing. And it angered me. Then I found 'Deviled Egg Potato Salad' at WalMart and all was right again.
Posted by: Aetius451AD at May 28, 2023 04:59 PM (/xaUq)
Posted by: Jukin the Deplorable a Clear and Present Danger at May 28, 2023 05:02 PM (17s+e)
118
Hopefully, I don't destroy the salmon.
Posted by: blake - semi lurker in marginal standing(2YtOq)
Blake, Sous - vide Salmon is delicious with a little olive oil and dill in the bag. Cook time is no more than 30 minutes (I do about 20) or it will get mushy.
Hence CBD's admonition to use a simpler method. Salmon (at least wild) is very easy to dry out so the other methods are tough if you are not sure how long or at what temperature to cook it.
Posted by: blake - semi lurker in marginal standing(2YtOq)
Blake, Sous - vide Salmon is delicious with a little olive oil and dill in the bag. Cook time is no more than 30 minutes (I do about 20) or it will get mushy.
Hence CBD's admonition to use a simpler method. Salmon (at least wild) is very easy to dry out so the other methods are tough if you are not sure how long or at what temperature to cook it.
Posted by: Pete Bog at May 28, 2023 05:02 PM (BZZIt)
119
I didn't grill last night, but I did roast some brats over a fire pit. Pretty good, too!
Posted by: Tom Servo at May 28, 2023 05:02 PM (S6gqv)
120
Wear the poppy in your lapel tomorrow for those who lost their lives in defense of America, and civilization.
Posted by: Eromero at May 28, 2023 05:03 PM (Uv0D2)
121
Enjoy your amazing menus, friends. I am headed in the water!
Posted by: Piper at May 28, 2023 05:03 PM (ZdaMQ)
122
The lovely and idiosyncratic Mrs naturalfake makes potato salad using mashed potatoes.
That's the way her Mama taught her and that's the way she's going to make it.
That being said her Mom was a fabulous cook, and her potato salad is always just delicious.
So, no real complaints. It was a bit odd at first. One of those little adjustments that marriage is so full of.
The lovely and idiosyncratic Mrs naturalfake makes potato salad using mashed potatoes.
That's the way her Mama taught her and that's the way she's going to make it.
That being said her Mom was a fabulous cook, and her potato salad is always just delicious.
So, no real complaints. It was a bit odd at first. One of those little adjustments that marriage is so full of.
Posted by: naturalfake at May 28, 2023 05:04 PM (RJQ8g)
123
Bought my poppy today at the gas station. They were selling like hotcakes.
Posted by: Mr Aspirin Factory at May 28, 2023 05:05 PM (n1JsZ)
124
So, no real complaints. It was a bit odd at first. One of those little adjustments that marriage is so full of.
Posted by: naturalfake at May 28, 2023 05:04 PM (RJQ8g)
I guess that could work. Still has mustard, mayo, egg and the normal stuff?
Posted by: naturalfake at May 28, 2023 05:04 PM (RJQ8g)
I guess that could work. Still has mustard, mayo, egg and the normal stuff?
Posted by: Aetius451AD at May 28, 2023 05:06 PM (/xaUq)
125
I'm going with thighs tomorrow. Any prep tips?
Posted by: JmT at May 28, 2023 05:08 PM (6WcPB)
126
Pub Cheese is the only correct condiment for soft pretzels.
Posted by: Jukin the Deplorable a Clear and Present Danger at May 28, 2023 05:08 PM (17s+e)
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
128
I have carnitas in the sous vide as I write. I put them in last night for dinner Tomorrow. I will shred them and then place under the broiler to brown before serving. I Find I like to add a bit of fresh pineapple to the pico when making it for the carnitas. I'll also make fresh guacamole.
Posted by: lin-duh at May 28, 2023 05:09 PM (UUBmN)
129
127 I'll fire the first shot here; I put Old Bay on my buttered corn.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Mammaw did something to sweet corn when she fried it. Salt, Butter, sugar. I have never been able to work it out.
That stuff was crack.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Mammaw did something to sweet corn when she fried it. Salt, Butter, sugar. I have never been able to work it out.
That stuff was crack.
Posted by: Aetius451AD at May 28, 2023 05:10 PM (/xaUq)
130
So, no real complaints. It was a bit odd at first. One of those little adjustments that marriage is so full of.
Posted by: naturalfake at May 28, 2023 05:04 PM (RJQ8g)
I guess that could work. Still has mustard, mayo, egg and the normal stuff?
Posted by: Aetius451AD at May 28, 2023 05:06 PM (/xaUq)
Yes.
On occasion, she'll add bacon and that's good too.
Posted by: naturalfake at May 28, 2023 05:04 PM (RJQ8g)
I guess that could work. Still has mustard, mayo, egg and the normal stuff?
Posted by: Aetius451AD at May 28, 2023 05:06 PM (/xaUq)
Yes.
On occasion, she'll add bacon and that's good too.
Posted by: naturalfake at May 28, 2023 05:10 PM (RJQ8g)
Posted by: Quarter Twenty at May 28, 2023 05:10 PM (DhOHl)
132
Everything's better with bacon.
Posted by: It is known at May 28, 2023 05:11 PM (DhOHl)
133
Pub Cheese is the only correct condiment for soft pretzels.
Posted by: Jukin the Deplorable a Clear and Present Danger at May 28, 2023 05:08 PM
Yeah, but hard to get.
Posted by: Jukin the Deplorable a Clear and Present Danger at May 28, 2023 05:08 PM
Yeah, but hard to get.
Posted by: JmT at May 28, 2023 05:11 PM (6WcPB)
Posted by: lin-duh at May 28, 2023 05:12 PM (UUBmN)
135
I would argue meat (and practically anything really) should be cooked over coals, no flames.
Good hardwood coals. I love the American West, but in the backcountry there is oftentimes a dearth of good firewood. Oak, Hickory, Maple, Elm, etc, is in short supply both for cooking and warmth. Pine species make for poppy, sparks, smoke, and virtually no coal bed, and is not good for roasting meat.
Good hardwood coals. I love the American West, but in the backcountry there is oftentimes a dearth of good firewood. Oak, Hickory, Maple, Elm, etc, is in short supply both for cooking and warmth. Pine species make for poppy, sparks, smoke, and virtually no coal bed, and is not good for roasting meat.
Posted by: Common Tater at May 28, 2023 05:12 PM (/vvA5)
136
134 thighs tomorrow. Any prep tips?
----
Maybe dinner and a movie or drinks beforehand?
Posted by: lin-duh at May 28, 2023 05:12 PM (UUBmN)
*golfclap*
----
Maybe dinner and a movie or drinks beforehand?
Posted by: lin-duh at May 28, 2023 05:12 PM (UUBmN)
*golfclap*
Posted by: Aetius451AD at May 28, 2023 05:13 PM (/xaUq)
137
To be clear; the vacuum bags typically used for food storage are also compatible with Sous Vide? Or only up to X temp?
Posted by: Martini Farmer at May 28, 2023 04:57 PM (Q4IgG)
That's what I buy, and I have been Sous Viding for years. I have never had a bag fail or impart some strange flavors to the food.
Posted by: Martini Farmer at May 28, 2023 04:57 PM (Q4IgG)
That's what I buy, and I have been Sous Viding for years. I have never had a bag fail or impart some strange flavors to the food.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:13 PM (ZCCyW)
138
I put Old Bay on my buttered corn.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Heh...not a bad plan. I think I'll try it.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Heh...not a bad plan. I think I'll try it.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:14 PM (ZCCyW)
139
thighs tomorrow. Any prep tips?
----
Maybe dinner and a movie or drinks beforehand?
Posted by: lin-duh at May 28, 2023 05:12 PM
What's wrong with a little kiss, hmmm?
----
Maybe dinner and a movie or drinks beforehand?
Posted by: lin-duh at May 28, 2023 05:12 PM
What's wrong with a little kiss, hmmm?
Posted by: John Cleese at May 28, 2023 05:15 PM (Wnv9h)
140
That's what I buy, and I have been Sous Viding for years. I have never had a bag fail or impart some strange flavors to the food.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:13 PM (ZCCyW)
Really decided to accelerate into the meme, eh?
Posted by: CharlieBrown'sDildo at May 28, 2023 05:13 PM (ZCCyW)
Really decided to accelerate into the meme, eh?
Posted by: Aetius451AD at May 28, 2023 05:15 PM (/xaUq)
141
Just built a nice wood fire and once the coals were at a good place grilled some salmon into 'flake mode'. If you've ever had perfectly prepared salmon you know what 'flake mode' is.
A little butter and a small dash of Old Bay because I'm not a north 'jersey barbarian.
Just built a nice wood fire and once the coals were at a good place grilled some salmon into 'flake mode'. If you've ever had perfectly prepared salmon you know what 'flake mode' is.
A little butter and a small dash of Old Bay because I'm not a north 'jersey barbarian.
Posted by: Divide by Zero at May 28, 2023 05:15 PM (enJYY)
142
I think I'm going to bake some CCC's...
Posted by: lin-duh at May 28, 2023 05:16 PM (UUBmN)
143
What's wrong with a little kiss, hmmm?
Posted by: John Cleese at May 28, 2023 05:15 PM (Wnv9h)
Don't go barging right into the clitoris, boy!
Posted by: John Cleese at May 28, 2023 05:15 PM (Wnv9h)
Don't go barging right into the clitoris, boy!
Posted by: Aetius451AD at May 28, 2023 05:16 PM (/xaUq)
144
I put Old Bay on my buttered corn.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Heh...not a bad plan. I think I'll try it.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:14 PM
Why not? Hell, I put za'atar on popcorn.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Heh...not a bad plan. I think I'll try it.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:14 PM
Why not? Hell, I put za'atar on popcorn.
Posted by: RedMindBlueState at May 28, 2023 05:17 PM (Wnv9h)
145
Za'atar[a] (/ˈzɑːtɑːr/ ZAH-tar; Arabic: زَعْتَر, IPA: [ˈzaʕtar]) is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices.[1] As a family of related Middle Eastern herbs, it contains plants from the genera Origanum (oregano), Calamintha (basil thyme), Thymus (typically Thymus vulgaris, i.e., thyme), and Satureja (savory) plants.
Posted by: Aetius451AD at May 28, 2023 05:18 PM (/xaUq)
146
Old Bay in your flour mix is the key to great fried pollo.
Posted by: Weasel at May 28, 2023 05:18 PM (RG6z4)
147
Well the pulled pork was excellent but the mustard BBQ sauce was other worldly. I am still sweating but I want more.
Posted by: JackStraw at May 28, 2023 05:20 PM (ZLI7S)
148
I'm going with thighs tomorrow. Any prep tips?
Posted by: JmT
Candy is dandy, but, liquor is quicker.
Posted by: JmT
Candy is dandy, but, liquor is quicker.
Posted by: AZ deplorable moron at May 28, 2023 05:20 PM (m/Csr)
149
Reading the Za' atar details above made me wonder if herbs are really spices though they are used to enhance flavor? This is a really pedantic question as nobody cares if you say "spices" or ala KFC "herbs and spices".
Posted by: Pete Bog at May 28, 2023 05:21 PM (BZZIt)
150
I frequently cook chicken thighs. I pick up the big value pack when they're on sale so it's about eight or nine. I use a paper towel to remove the skin. Then I spray them with olive oil and season with Mrs. Dash (fight me!)
I have a three burner gas Weber which is preheated on high and brushed clean. I turn all three burners to low and cook the chicken seven minutes on a side direct heat. Then I turn the center burner off and arrange all the thighs down the center to cook indirect for at least 25 minutes and the grill usually maintains a temperature of 350°F.
Bring them in, rest them a bit and let your guests eat them as they are or add sauce as desired. Refrigerate the leftovers and have them for meals throughout the week.
I have a three burner gas Weber which is preheated on high and brushed clean. I turn all three burners to low and cook the chicken seven minutes on a side direct heat. Then I turn the center burner off and arrange all the thighs down the center to cook indirect for at least 25 minutes and the grill usually maintains a temperature of 350°F.
Bring them in, rest them a bit and let your guests eat them as they are or add sauce as desired. Refrigerate the leftovers and have them for meals throughout the week.
Posted by: Quarter Twenty at May 28, 2023 05:23 PM (DhOHl)
151
I use my vacuum sealer a lot, and not just for Sous Vide. But...buy bags on Amazon...don't buy from the sealer company!
Posted by: CharlieBrown'sDildo at May 28, 2023 04:29 PM
Seriously. I vacuum seal boxes of ammunition with that.
Posted by: RedMindBlueState at May 28, 2023 04:33 PM
That's not a bad idea, thanks.
Posted by: CharlieBrown'sDildo at May 28, 2023 04:29 PM
Seriously. I vacuum seal boxes of ammunition with that.
Posted by: RedMindBlueState at May 28, 2023 04:33 PM
That's not a bad idea, thanks.
Posted by: Mister Scott (Formerly GWS) at May 28, 2023 05:23 PM (ncXxy)
152
Really decided to accelerate into the meme, eh?
Posted by: Aetius451AD at May 28, 2023 05:15 PM (/xaUq)
I am going to accept my lot in (AoSHQ) life and realize that I will always be behind the curve, no matter what.
I shall embrace it!
Posted by: Aetius451AD at May 28, 2023 05:15 PM (/xaUq)
I am going to accept my lot in (AoSHQ) life and realize that I will always be behind the curve, no matter what.
I shall embrace it!
Posted by: CharlieBrown'sDildo at May 28, 2023 05:24 PM (ZCCyW)
153
I did carnitas tacos last night with grilled corn on the cob. I brushed the corn with a butter, lime and red pepper mix that was pretty good. Most any chili powder will work. Sprinkled with salt/pepper as the kernels just started to blacken, then served. Wife's black bean, tomato and corn salad went well with it.
Posted by: Martini Farmer at May 28, 2023 05:24 PM (Q4IgG)
154
Old Bay in your flour mix is the key to great fried pollo.
Posted by: Weasel at May 28, 2023 05:18 PM (RG6z4)
A distinct upgrade to, and time commitment relative to the famous Weasel Chicken Bowl! Who are you really? it is bad form to steal a sock, particularly from a COB.
Posted by: Weasel at May 28, 2023 05:18 PM (RG6z4)
A distinct upgrade to, and time commitment relative to the famous Weasel Chicken Bowl! Who are you really? it is bad form to steal a sock, particularly from a COB.
Posted by: Pete Bog at May 28, 2023 05:24 PM (BZZIt)
155
Posted by: Aetius451AD at May 28, 2023 05:18 PM (/xaUq)
My version contains Sumac, thyme, onion powder, garlic powder, and salt because that's what I had available. Also, I have no clue what the authentic mix tastes like, so this makes a very savory seasoning that works for our family.
My version contains Sumac, thyme, onion powder, garlic powder, and salt because that's what I had available. Also, I have no clue what the authentic mix tastes like, so this makes a very savory seasoning that works for our family.
Posted by: Polliwog the 'Ette at May 28, 2023 05:25 PM (nC+QA)
156
Rhymes with a female body part.
Posted by: Obligatory Seinfeld reference at May 28, 2023 05:25 PM (DhOHl)
157
I vacuum seal boxes of ammunition with that.
Posted by: RedMindBlueState at May 28, 2023 04:33 PM
Hmmm...Why? I am very curious! But save the answer for the Gun Thread!
Posted by: RedMindBlueState at May 28, 2023 04:33 PM
Hmmm...Why? I am very curious! But save the answer for the Gun Thread!
Posted by: CharlieBrown'sDildo at May 28, 2023 05:25 PM (ZCCyW)
158
I shall embrace it!
Posted by: CharlieBrown'sDildo
Note to self: make sure CBD isn't drinking a AB product.
I shall embrace it!
Posted by: CharlieBrown'sDildo
Note to self: make sure CBD isn't drinking a AB product.
Posted by: AZ deplorable moron at May 28, 2023 05:26 PM (m/Csr)
159
156 Rhymes with a female body part.
Posted by: Obligatory Seinfeld reference at May 28, 2023 05:25 PM (DhOHl)
Toobs?
Posted by: Obligatory Seinfeld reference at May 28, 2023 05:25 PM (DhOHl)
Toobs?
Posted by: Aetius451AD at May 28, 2023 05:26 PM (/xaUq)
160
A couple of tri tips for 10 people, hmmm.
I would cube it, salt it, and sear it in cast iron. Is some kind of glaze considered cheating? Serve with something filling like tortillas and some cheaty cheese.
I would cube it, salt it, and sear it in cast iron. Is some kind of glaze considered cheating? Serve with something filling like tortillas and some cheaty cheese.
Posted by: Mongerel at May 28, 2023 05:26 PM (WT1Aj)
161
Delores!
Posted by: Obligatory Seinfeld reference at May 28, 2023 05:27 PM (DhOHl)
162
Posted by: Quarter Twenty at May 28, 2023 05:23 PM (DhOHl)
I love chicken thighs...they are the best part of the chicken!
But why take the skin off?
I love chicken thighs...they are the best part of the chicken!
But why take the skin off?
Posted by: CharlieBrown'sDildo at May 28, 2023 05:27 PM (ZCCyW)
163
>>> 127 I'll fire the first shot here; I put Old Bay on my buttered corn.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Hmm... next time I'll try Slap Ya Mama seasoning.
fight me
Posted by: Martini Farmer at May 28, 2023 05:08 PM (Q4IgG)
Hmm... next time I'll try Slap Ya Mama seasoning.
Posted by: Helena Handbasket at May 28, 2023 05:27 PM (llON8)
164
particularly from a COB.
Posted by: Pete Bog
Thanks Pete, I was wondering if the poser would be getting sick from eating undercooked chicken, myself.
Posted by: Pete Bog
Thanks Pete, I was wondering if the poser would be getting sick from eating undercooked chicken, myself.
Posted by: AZ deplorable moron at May 28, 2023 05:28 PM (m/Csr)
165
Posted by: Pete Bog at May 28, 2023 05:21 PM (BZZIt)
In kitchen medicine, any plant of medicinal value is called an herb.
Otherwise, "herbs" are usually the leafy parts and "spices" are usually the hard parts like seeds.
In kitchen medicine, any plant of medicinal value is called an herb.
Otherwise, "herbs" are usually the leafy parts and "spices" are usually the hard parts like seeds.
Posted by: Polliwog the 'Ette at May 28, 2023 05:28 PM (nC+QA)
166
Non essential oils don't have to come to work if it's snowing.
Posted by: Bertram Cabot, Jr. at May 28, 2023 05:29 PM (63Dwl)
167
Chicken Bowl Original and Chicken Bowl Deluxe are delicious! I think there may be a general misunderstanding of WeaselDoctrine when it comes to the 2 Minute Rule. The 2MR simply means from the onset of hunger to eating should take no more than 2 minutes. It does not preclude "cooking" of food to eat later.
Posted by: Weasel at May 28, 2023 05:29 PM (RG6z4)
168
Dunno. I just do. Optional.
Posted by: Quarter Twenty at May 28, 2023 05:29 PM (DhOHl)
169
Otherwise, "herbs" are usually the leafy parts and "spices" are usually the hard parts like seeds.
Posted by: Polliwog
Thanks for that, I never thought to look it up.
(I'll turn in my 'search-master' decoder ring now.)
Otherwise, "herbs" are usually the leafy parts and "spices" are usually the hard parts like seeds.
Posted by: Polliwog
Thanks for that, I never thought to look it up.
(I'll turn in my 'search-master' decoder ring now.)
Posted by: AZ deplorable moron at May 28, 2023 05:30 PM (m/Csr)
170
Bought my poppy today at the gas station. They were selling like hotcakes.
Posted by: Mr Aspirin Factory at May 28, 2023 05:05 PM (n1JsZ)
Paid $20 for poppy from some old duffer working the rural highway corner with 4 other Vets on Friday. Looked old enough like he might have been a Korean vet. Considered giving another $20 because I felt cheap, but there were impatient campers behind me.
Posted by: Mr Aspirin Factory at May 28, 2023 05:05 PM (n1JsZ)
Paid $20 for poppy from some old duffer working the rural highway corner with 4 other Vets on Friday. Looked old enough like he might have been a Korean vet. Considered giving another $20 because I felt cheap, but there were impatient campers behind me.
Posted by: Baron Munchausen at May 28, 2023 05:31 PM (C1NyB)
171
Comment: after getting up.
"202 I am not kind to the grocery pickers. They plant the cart in the middle of the aisle and then take up the other part while standing there looking at their phone. I still say excuse me for walking in front of someone in the aisle if there is no behind them.
Posted by: Ben Had "
Get Fucked. GET FUCKED. Fuck You.
They get their picked orders over that 'phone' and it's not a 'phone' it's more like a captured Blackberry. It is a store device not their phone. And it tracks them all over the store. And it's across the entire store network, not what's in front of your face, to compare rates across. They offered it to me and I took one look at it and said NO.
Swear to God, so many people here have no idea, trying to preserve their wealth.
Old as fuck and collecting their possessions like they can take them with.
"202 I am not kind to the grocery pickers. They plant the cart in the middle of the aisle and then take up the other part while standing there looking at their phone. I still say excuse me for walking in front of someone in the aisle if there is no behind them.
Posted by: Ben Had "
Get Fucked. GET FUCKED. Fuck You.
They get their picked orders over that 'phone' and it's not a 'phone' it's more like a captured Blackberry. It is a store device not their phone. And it tracks them all over the store. And it's across the entire store network, not what's in front of your face, to compare rates across. They offered it to me and I took one look at it and said NO.
Swear to God, so many people here have no idea, trying to preserve their wealth.
Old as fuck and collecting their possessions like they can take them with.
Posted by: LenNeal at May 28, 2023 05:31 PM (/BBNv)
172
What would the Christian version of a "kitchen witch" be?
Posted by: Polliwog the 'Ette at May 28, 2023 05:33 PM (nC+QA)
173
Ordering from a store for pickup involves someone Not Like You shopping for you.
Posted by: LenNeal at May 28, 2023 05:33 PM (/BBNv)
174
The BBQ meatloaf I cooked in the smoker yesterday was fantastic. Right now I've got a couple of 3 lb corned beef briskets soaking in the fridge (to remove the excess sodium and pink goo); I'll dry and season them later tonight and smoke them tomorrow. Based on a remark CBD or someone else made, I bought one of those BlueDot thermometers so I can (hopefully) get the temp right and not over- or undercook the briskets.
Posted by: PabloD at May 28, 2023 05:33 PM (oERDG)
Posted by: Aetius451AD at May 28, 2023 05:33 PM (/xaUq)
176
If I had to offer the best way to cook salmon my responses would be:
1. Over an open wood flame at the right level of hotness
2. Planked on a cedar plank in an oven
3. Sous vide in a butter filled bag
It has nothing to do with the cords of wood in my front and back yard. That smoky flavor? Out of this world. Now the smokiness really sets in overnight. Unfortunately there are seldom leftovers. Should do something about that.
If I had to offer the best way to cook salmon my responses would be:
1. Over an open wood flame at the right level of hotness
2. Planked on a cedar plank in an oven
3. Sous vide in a butter filled bag
It has nothing to do with the cords of wood in my front and back yard. That smoky flavor? Out of this world. Now the smokiness really sets in overnight. Unfortunately there are seldom leftovers. Should do something about that.
Posted by: Divide by Zero at May 28, 2023 05:34 PM (enJYY)
177
I like chicken thighs, never saw point in wings
Posted by: Skip at May 28, 2023 05:35 PM (xhxe8)
178
Unfortunately there are seldom leftovers. Should do something about that.
Posted by: Divide by Zero
Make more often or start with larger amounts of salmon?
Posted by: Divide by Zero
Make more often or start with larger amounts of salmon?
Posted by: AZ deplorable moron at May 28, 2023 05:35 PM (m/Csr)
179
But that brings up something: growing up, Mammaw always had sliced hard boiled egg in her potato salad. That was the way it was made.
Then when I bought *shudder* store bought potato salad, it was missing. And it angered me. Then I found 'Deviled Egg Potato Salad' at WalMart and all was right again.
Posted by: Aetius451AD at May 28, 2023 04:59 PM (/xaUq)
All the supermarkets here sell egg potato salad. Even German potato salad.
Then when I bought *shudder* store bought potato salad, it was missing. And it angered me. Then I found 'Deviled Egg Potato Salad' at WalMart and all was right again.
Posted by: Aetius451AD at May 28, 2023 04:59 PM (/xaUq)
All the supermarkets here sell egg potato salad. Even German potato salad.
Posted by: thatcrazyjerseyguy now with twice the crazy at May 28, 2023 05:36 PM (Zvtjl)
180
> What would the Christian version of a "kitchen witch" be?
___________
No idea, but bet her name is "Trish."
___________
No idea, but bet her name is "Trish."
Posted by: Martini Farmer at May 28, 2023 05:37 PM (Q4IgG)
181
LenNeal ,
WOW...hostile much???
Ben Had is a friend, no need for the hostility. My son is a personal shopper at a grocery store and I know Ben is just annoyed because if you don't know how it works it does appear like they are just on their phones...
WOW...hostile much???
Ben Had is a friend, no need for the hostility. My son is a personal shopper at a grocery store and I know Ben is just annoyed because if you don't know how it works it does appear like they are just on their phones...
Posted by: lin-duh at May 28, 2023 05:37 PM (UUBmN)
182
You ok, man?
Posted by: Aetius451AD at May 28, 2023 05:33 PM (/xaUq)
----
No, I would say they are definitely not OK. In fact, they have decided to stop commenting here in order to spend more time with their family.
Posted by: Aetius451AD at May 28, 2023 05:33 PM (/xaUq)
----
No, I would say they are definitely not OK. In fact, they have decided to stop commenting here in order to spend more time with their family.
Posted by: Weasel at May 28, 2023 05:38 PM (RG6z4)
183
Chicken wire steak > chicken fried steak
Who knew ?
Who knew ?
Posted by: Next2Nothing at May 28, 2023 05:38 PM (tA1/w)
184
I think there may be a general misunderstanding of WeaselDoctrine
Posted by: Weasel at May 28, 2023 05:29 PM (RG6z4
Thank you for the clarification, I think. Now do the Monroe Doctrine. Something about foreign powers invading for more than 2 minutes, I believe.
Posted by: Weasel at May 28, 2023 05:29 PM (RG6z4
Thank you for the clarification, I think. Now do the Monroe Doctrine. Something about foreign powers invading for more than 2 minutes, I believe.
Posted by: Pete Bog at May 28, 2023 05:38 PM (BZZIt)
185
Bought my poppy today at the gas station. They were selling like hotcakes.
Posted by: Mr Aspirin Factory at May 28, 2023 05:05 PM (n1JsZ)
Paid $20 for poppy from some old duffer working the rural highway corner with 4 other Vets on Friday. Looked old enough like he might have been a Korean vet. Considered giving another $20 because I felt cheap, but there were impatient campers behind me.
Posted by: Baron Munchausen at May 28, 2023 05:31 PM (C1NyB)
When did poppies become a thing in the US for Memorial Day?
I can never remember seeing them as a kid at all. Just in the last couple of years.
I know they've been a thing in Britain and Canada cuz of the poem "In Flanders Fields"
In Flanders Fields, the poppies blow
Between the crosses, row on row,
Little flag pins were common throughout the years. But, poppies are a new thing at least to me.
Posted by: Mr Aspirin Factory at May 28, 2023 05:05 PM (n1JsZ)
Paid $20 for poppy from some old duffer working the rural highway corner with 4 other Vets on Friday. Looked old enough like he might have been a Korean vet. Considered giving another $20 because I felt cheap, but there were impatient campers behind me.
Posted by: Baron Munchausen at May 28, 2023 05:31 PM (C1NyB)
When did poppies become a thing in the US for Memorial Day?
I can never remember seeing them as a kid at all. Just in the last couple of years.
I know they've been a thing in Britain and Canada cuz of the poem "In Flanders Fields"
In Flanders Fields, the poppies blow
Between the crosses, row on row,
Little flag pins were common throughout the years. But, poppies are a new thing at least to me.
Posted by: naturalfake at May 28, 2023 05:39 PM (RJQ8g)
186
183 Chicken wire steak > chicken fried steak
Who knew ?
Posted by: Next2Nothing at May 28, 2023 05:38 PM (tA1/w)
I see a flaw in your logic.
Chicken Fried Steak > [All Other Food]
Who knew ?
Posted by: Next2Nothing at May 28, 2023 05:38 PM (tA1/w)
I see a flaw in your logic.
Chicken Fried Steak > [All Other Food]
Posted by: Aetius451AD at May 28, 2023 05:41 PM (/xaUq)
187
Naturalfake, just the opposite here. I remember seeing the veterans selling poppies when I was a kid, but have not seen it in many years.
Posted by: Dash my lace wigs! at May 28, 2023 05:41 PM (OX9vb)
Posted by: Polliwog the 'Ette at May 28, 2023 05:42 PM (nC+QA)
189
Dumpster food > Chicken fried steak.
Posted by: JmT at May 28, 2023 05:42 PM (6WcPB)
190
Once I wanted a good smoky flavor, but didn't have a smoker or even one of those smokeboxes you can throw in the grill.
I took a disposable aluminum pie plate, filled it full of wood chips, covered the top with heavy-duty foil, poked a bunch of holes in the contraption, and tossed that bad boy into the coals. Worked great.
I took a disposable aluminum pie plate, filled it full of wood chips, covered the top with heavy-duty foil, poked a bunch of holes in the contraption, and tossed that bad boy into the coals. Worked great.
Posted by: Rodrigo Borgia at May 28, 2023 05:42 PM (Y6AXb)
191
Unfortunately there are seldom leftovers. Should do something about that.
>>>Make more often or start with larger amounts of salmon?
Posted by: AZ deplorable moron at May 28, 2023 05:35 PM
Dedicate some new effort of smoked salmon over a wood fire as 'salad only'. Prepared beforehand. Now I'm of the testicular branch of the so-called 'spectrum' but damn - a salad with lettuce and tomato and smoked salmon is pretty damn delicious.
Unfortunately there are seldom leftovers. Should do something about that.
>>>Make more often or start with larger amounts of salmon?
Posted by: AZ deplorable moron at May 28, 2023 05:35 PM
Dedicate some new effort of smoked salmon over a wood fire as 'salad only'. Prepared beforehand. Now I'm of the testicular branch of the so-called 'spectrum' but damn - a salad with lettuce and tomato and smoked salmon is pretty damn delicious.
Posted by: Divide by Zero at May 28, 2023 05:42 PM (enJYY)
192
I need to make another batch of CCC, I'm almost out after the 8 I'm baking now. I keep meaning to make some for the MoMe but there are so many people now... that's a lot of dozens!!!
Posted by: lin-duh at May 28, 2023 05:42 PM (UUBmN)
193
I will admit, I always thought the Poppy was more a Commonwealth (GB) thing.
Posted by: Aetius451AD at May 28, 2023 05:42 PM (/xaUq)
194
Here's the challenge!
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
Yes.
Just make three or four side dishes.
And don't invite that guy that piles his plate 8" high at the Shoney's buffet like he's afraid they won't refill the hog trough.
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
Yes.
Just make three or four side dishes.
And don't invite that guy that piles his plate 8" high at the Shoney's buffet like he's afraid they won't refill the hog trough.
Posted by: Bitter Clinger at May 28, 2023 05:43 PM (G0j4D)
195
When did poppies become a thing in the US for Memorial Day?
...
Posted by: naturalfake at May 28, 2023 05:39 PM (RJQ8g)
I'm not sure, and I can only speak for my AO in northern Illinoisistan, but I'm crowding in on my second round of only being 29, and I can remember them being around when I was in grade school.
...
Posted by: naturalfake at May 28, 2023 05:39 PM (RJQ8g)
I'm not sure, and I can only speak for my AO in northern Illinoisistan, but I'm crowding in on my second round of only being 29, and I can remember them being around when I was in grade school.
Posted by: Baron Munchausen at May 28, 2023 05:43 PM (C1NyB)
196
I put up another one of my vintage cookbook pamphlets this week. “El Molino Best”, a 1953 book from El Molino Mills of Alhambra, California.
They specialized in “whole grain flours and cereals”, which means recipes for everything from flax-based laxatives to oatmeal soup. One of those was great; the other, not so much.
The gluten crackers might have been edible if I hadn’t used all gluten—which is probably what not what the recipe called for. I think their terminology then is not our terminology today.
But I really liked the rice-flour waffles (with maple syrup) and rice-flour muffins, and I finally found a good use for carob powder: carob-sesame unbaked candies.
They specialized in “whole grain flours and cereals”, which means recipes for everything from flax-based laxatives to oatmeal soup. One of those was great; the other, not so much.
The gluten crackers might have been edible if I hadn’t used all gluten—which is probably what not what the recipe called for. I think their terminology then is not our terminology today.
But I really liked the rice-flour waffles (with maple syrup) and rice-flour muffins, and I finally found a good use for carob powder: carob-sesame unbaked candies.
Posted by: Stephen Price Blair at May 28, 2023 05:44 PM (EXyHK)
197
189 Dumpster food > Chicken fried steak.
Posted by: JmT at May 28, 2023 05:42 PM (6WcPB)
But it's... steak, battered and fried with white gravy!
Posted by: JmT at May 28, 2023 05:42 PM (6WcPB)
But it's... steak, battered and fried with white gravy!
Posted by: Aetius451AD at May 28, 2023 05:44 PM (/xaUq)
198
"The Bible says that "every green herb is food for man." That's quite an exaggeration, because some green herbs will kill you deader than hell." -- Euell Gibbons
Posted by: Rodrigo Borgia at May 28, 2023 05:44 PM (Y6AXb)
199
>>> 184 I think there may be a general misunderstanding of WeaselDoctrine
Posted by: Weasel at May 28, 2023 05:29 PM (RG6z4
Thank you for the clarification, I think. Now do the Monroe Doctrine. Something about foreign powers invading for more than 2 minutes, I believe.
Posted by: Pete Bog at May 28, 2023 05:38 PM (BZZIt)
This sounds suspiciously like "just the tip".
Unrelated, I have hash envy.
Posted by: Weasel at May 28, 2023 05:29 PM (RG6z4
Thank you for the clarification, I think. Now do the Monroe Doctrine. Something about foreign powers invading for more than 2 minutes, I believe.
Posted by: Pete Bog at May 28, 2023 05:38 PM (BZZIt)
This sounds suspiciously like "just the tip".
Unrelated, I have hash envy.
Posted by: Helena Handbasket at May 28, 2023 05:45 PM (llON8)
200
Are we running into a soda/pop/coke thing of regionalism?
Posted by: Aetius451AD at May 28, 2023 05:45 PM (/xaUq)
201
that's a lot of dozens!!!
Posted by: lin-duh at May 28, 2023 05:42 PM (UUBmN)
Yes. I'm impressed by the Horde who bring stuff to share.
Posted by: lin-duh at May 28, 2023 05:42 PM (UUBmN)
Yes. I'm impressed by the Horde who bring stuff to share.
Posted by: Polliwog the 'Ette at May 28, 2023 05:45 PM (nC+QA)
202
Sometime ago a neighbour gave me a deer loin--nice neighbour. I put it in the smoker but fell asleep before it was done.
When I woke up the smoker's hopper was empty and the heat was gone. The meat, however, was perfect--tender and juicy and with a lovely smoke rim.
Surprising.
When I woke up the smoker's hopper was empty and the heat was gone. The meat, however, was perfect--tender and juicy and with a lovely smoke rim.
Surprising.
Posted by: NL at May 28, 2023 05:45 PM (eGTCV)
203
Dumpster food > Chicken fried steak.
Posted by: JmT at May 28, 2023 05:42 PM (6WcPB)
That's a terrible thing to say!!
Posted by: JmT at May 28, 2023 05:42 PM (6WcPB)
That's a terrible thing to say!!
Posted by: Baron Munchausen at May 28, 2023 05:46 PM (C1NyB)
204
Are we running into a soda/pop/coke thing of regionalism?
Posted by: Aetius451AD at May 28, 2023 05:45 PM (/xaUq)
You must be referring to what we call soft drinks.
Posted by: Aetius451AD at May 28, 2023 05:45 PM (/xaUq)
You must be referring to what we call soft drinks.
Posted by: Bitter Clinger at May 28, 2023 05:46 PM (G0j4D)
205
I'll need three tri-tips, a pork leg, and two whole chickens. And a coke.
Posted by: Dr. Bone at May 28, 2023 05:46 PM (KVGVf)
206
Best way to cook salmon: don’t.
Rub it with salt, lime zest, and pepper, drizzle it with tequila, and then roll it in cilantro leaves. Wrap tightly in plastic and press between two skillets in the fridge for 36 hours.
Rub it with salt, lime zest, and pepper, drizzle it with tequila, and then roll it in cilantro leaves. Wrap tightly in plastic and press between two skillets in the fridge for 36 hours.
Posted by: Stephen Price Blair at May 28, 2023 05:47 PM (EXyHK)
207
I have no issues with Grocery Getters, except new people see the same ones since shop same time every week. I don't think they get in my way and I stay away from them doing their job. I assume they get paid by order not hourly.
Posted by: Skip at May 28, 2023 05:47 PM (xhxe8)
208
Chicken Fried Steak > [All Other Food]
Posted by: Aetius451AD at May 28, 2023 05:41 PM (/xaUq)
You, sir, are a man of distinction and good taste. Chicken fried steak made in a war torn middle east country is how I caught my husband. Talk about a make-do meal...groceries were hard to come by, power was intermittent, but I made it work and he proposed.
Chicken Fried Steak > [All Other Food]
Posted by: Aetius451AD at May 28, 2023 05:41 PM (/xaUq)
You, sir, are a man of distinction and good taste. Chicken fried steak made in a war torn middle east country is how I caught my husband. Talk about a make-do meal...groceries were hard to come by, power was intermittent, but I made it work and he proposed.
Posted by: Moki at May 28, 2023 05:47 PM (JrN/x)
209
Rub it with salt, lime zest, and pepper, drizzle it with tequila, and then roll it in cilantro leaves. Wrap tightly in plastic and press between two skillets in the fridge for 36 hours.
Posted by: Stephen Price Blair at May 28, 2023 05:47 PM (EXyHK)
Cilantro- the devil's leaf
Posted by: Stephen Price Blair at May 28, 2023 05:47 PM (EXyHK)
Cilantro- the devil's leaf
Posted by: Aetius451AD at May 28, 2023 05:48 PM (/xaUq)
210
Yes. I'm impressed by the Horde who bring stuff to share.
Posted by: Polliwog the 'Ette
----
Like You and cussword?? I always know to sit close by...
Posted by: Polliwog the 'Ette
----
Like You and cussword?? I always know to sit close by...
Posted by: lin-duh at May 28, 2023 05:48 PM (UUBmN)
211
You, sir, are a man of distinction and good taste. Chicken fried steak made in a war torn middle east country is how I caught my husband. Talk about a make-do meal...groceries were hard to come by, power was intermittent, but I made it work and he proposed.
Posted by: Moki at May 28, 2023 05:47 PM (JrN/x)
Wise man.
It immediately elevates any cut of beef to at least two or three grades higher. If not, more gravy!
Posted by: Moki at May 28, 2023 05:47 PM (JrN/x)
Wise man.
It immediately elevates any cut of beef to at least two or three grades higher. If not, more gravy!
Posted by: Aetius451AD at May 28, 2023 05:48 PM (/xaUq)
212
The Fast Fixin' "Country Fried Steaks" from Fred Meyer/Kroger are pretty good. Just throw away the "gravy packet" and make your own.
Posted by: Rodrigo Borgia at May 28, 2023 05:49 PM (Y6AXb)
213
There were no US troops at the 2nd Battle of Ypres.
Posted by: weft cut loop at May 28, 2023 05:49 PM (jzzG8)
214
Posted by: lin-duh at May 28, 2023 05:48 PM (UUBmN)
That's all Inspector. I'm just the taste tester while it's being prepared.
That's all Inspector. I'm just the taste tester while it's being prepared.
Posted by: Polliwog the 'Ette at May 28, 2023 05:49 PM (nC+QA)
215
Tonight is bbq chicken, roasted farmer's market beets, and groats. All made exclusively by Boy F. including the bbq sauce. He keeps us fed pretty well. And then he cleans all the dishes too.
*puts feet up*
*puts feet up*
Posted by: San Franpsycho at May 28, 2023 05:49 PM (RIvkX)
216
Pig leg for 10, doable but time consuming. Heavily coat with garlic salt, pepper, and any random rib rub in your pantry. If raw bacon is available, cover leg with slices. If not, plan to baste with something fatty/oily to preserve moisture in meat. Smoke on sheet pan with rack, using soaked applewood chips. Toward the end glaze with fig jam, honey or something in the sweet family, optional. Serve rustic, pig-pickin' style.
Posted by: Mongerel at May 28, 2023 05:50 PM (WT1Aj)
217
Chicken wire, grill, open flame, coals, gas, indoor, outdoor..... all the same.
Steak in a cast iron skillet.
That is all.
Steak in a cast iron skillet.
That is all.
Posted by: goatexchange at May 28, 2023 05:50 PM (APPN8)
218
It requires more skill to get it right but-
Chicken Fried Tuna with Jalapeño Cream gravy is very good too.
That was a thing around here for a while.
Chicken Fried Tuna with Jalapeño Cream gravy is very good too.
That was a thing around here for a while.
Posted by: naturalfake at May 28, 2023 05:51 PM (RJQ8g)
219
>>> 214 Posted by: lin-duh at May 28, 2023 05:48 PM (UUBmN)
That's all Inspector. I'm just the taste tester while it's being prepared.
Posted by: Polliwog the 'Ette at May 28, 2023 05:49 PM (nC+QA)
You need to upgrade to one of the more modern overblown titles and call yourself the Quality Assurance Engineer.
The results are very tasty.
That's all Inspector. I'm just the taste tester while it's being prepared.
Posted by: Polliwog the 'Ette at May 28, 2023 05:49 PM (nC+QA)
You need to upgrade to one of the more modern overblown titles and call yourself the Quality Assurance Engineer.
The results are very tasty.Posted by: Helena Handbasket at May 28, 2023 05:52 PM (llON8)
Posted by: Stephen Price Blair at May 28, 2023 05:54 PM (EXyHK)
221
There were no US troops at the 2nd Battle of Ypres.
Posted by: weft cut loop at May 28, 2023 05:49 PM (jzzG
The Germans were too dug in.
Posted by: weft cut loop at May 28, 2023 05:49 PM (jzzG
The Germans were too dug in.
Posted by: JmT at May 28, 2023 05:55 PM (6WcPB)
222
Posted by: Helena Handbasket at May 28, 2023 05:52 PM (llON
Fortunately, pork is very inexpensive.
Did you find a solution to your cookie ball supply issue?
Fortunately, pork is very inexpensive.
Did you find a solution to your cookie ball supply issue?
Posted by: Polliwog the 'Ette at May 28, 2023 05:55 PM (nC+QA)
223
Not all beef is created equal:
Some can be savored raw.
Some kissed by an open wood fire
Some are not blessed: They must be shredded, beaten then pounded with flour, fried and smothered in gravy.
All are good eats, enjoyable at the proper time. The rest is personal preference.
Some can be savored raw.
Some kissed by an open wood fire
Some are not blessed: They must be shredded, beaten then pounded with flour, fried and smothered in gravy.
All are good eats, enjoyable at the proper time. The rest is personal preference.
Posted by: Next2Nothing at May 28, 2023 05:55 PM (tA1/w)
224
Posted by: LenNeal at May 28, 2023 05:31 PM (/BBNv)
Take a vacation.
You can come back in a week.
Take a vacation.
You can come back in a week.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:55 PM (lIySD)
225
I would have thought that honor belonged to kale.
Posted by: Stephen Price Blair at May 28, 2023 05:54 PM (EXyHK)
That would be more the Proctologist's Leaf.
Posted by: Stephen Price Blair at May 28, 2023 05:54 PM (EXyHK)
That would be more the Proctologist's Leaf.
Posted by: Aetius451AD at May 28, 2023 05:55 PM (/xaUq)
226
I have a 'Granny Smith' apple tree which by my estimates has served faithfully for almost four decades. Friends and neighbors we always shared the apples with. Many hundreds of delicious apple pies were made. Now dead. But now I'm gonna take it down and segregate that wood for cooking only. Not gonna share it anymore.
I'm a giver that way.
I have a 'Granny Smith' apple tree which by my estimates has served faithfully for almost four decades. Friends and neighbors we always shared the apples with. Many hundreds of delicious apple pies were made. Now dead. But now I'm gonna take it down and segregate that wood for cooking only. Not gonna share it anymore.
I'm a giver that way.
Posted by: Divide by Zero at May 28, 2023 05:56 PM (enJYY)
227
Cilantro- the devil's leaf
I would have thought that honor belonged to kale.
Posted by: Stephen Price Blair at May 28, 2023 05:54 PM (EXyHK)
Kale is for Inspector. Causes him intense gastric distress.
Cilantro is for me. At least it's only that it tastes like soap, not the pain kale causes him.
I would have thought that honor belonged to kale.
Posted by: Stephen Price Blair at May 28, 2023 05:54 PM (EXyHK)
Kale is for Inspector. Causes him intense gastric distress.
Cilantro is for me. At least it's only that it tastes like soap, not the pain kale causes him.
Posted by: Polliwog the 'Ette at May 28, 2023 05:57 PM (nC+QA)
228
Hey, All. Maple syrup on everything!
Posted by: Bulgaroctonus at May 28, 2023 05:57 PM (dKC/s)
229
Dumpster food > Chicken fried steak.
Posted by: JmT at May 28, 2023 05:42 PM (6WcPB)
That's a terrible thing to say!!
Posted by: Baron Munchausen
>I fairly certain a chicken fried ribeye steak would be spectacular. Some purists would say, "Why?"
"Why would you do that to a ribeye?"
The Lords of Beef replied, "This is an existential battle to combat the green, vagetearian blitzkrieg. Take no prisoners!
Posted by: JmT at May 28, 2023 05:42 PM (6WcPB)
That's a terrible thing to say!!
Posted by: Baron Munchausen
>I fairly certain a chicken fried ribeye steak would be spectacular. Some purists would say, "Why?"
"Why would you do that to a ribeye?"
The Lords of Beef replied, "This is an existential battle to combat the green, vagetearian blitzkrieg. Take no prisoners!
Posted by: Dr. Bone at May 28, 2023 05:57 PM (KVGVf)
230
When did poppies become a thing in the US for Memorial Day?
I can never remember seeing them as a kid at all. Just in the last couple of years.
I know they've been a thing in Britain and Canada cuz of the poem "In Flanders Fields"
In Flanders Fields, the poppies blow
Between the crosses, row on row,
Little flag pins were common throughout the years. But, poppies are a new thing at least to me.
Posted by: naturalfake at May 28, 2023 05:39 PM
We have been doing the Buddy Poppy thing at the VFW for the 25 years we have been members. The American Legion has poppies as well.
I can never remember seeing them as a kid at all. Just in the last couple of years.
I know they've been a thing in Britain and Canada cuz of the poem "In Flanders Fields"
In Flanders Fields, the poppies blow
Between the crosses, row on row,
Little flag pins were common throughout the years. But, poppies are a new thing at least to me.
Posted by: naturalfake at May 28, 2023 05:39 PM
We have been doing the Buddy Poppy thing at the VFW for the 25 years we have been members. The American Legion has poppies as well.
Posted by: Mister Scott (Formerly GWS) at May 28, 2023 05:57 PM (ncXxy)
231
There was an estate sale up the street from me today; I picked up a couple of those community cookbooks. One from the Ohio Stare Grange (196 and one from the Muskingum County Women's Republican Club, called Grand Old Portions. Ha! These are always fun.
and one from the Muskingum County Women's Republican Club, called Grand Old Portions. Ha! These are always fun.Posted by: Dash my lace wigs! at May 28, 2023 05:58 PM (OX9vb)
232
Take a vacation.
You can come back in a week.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:55 PM (lIySD)
----
Already sent to the cornfield.
You can come back in a week.
Posted by: CharlieBrown'sDildo at May 28, 2023 05:55 PM (lIySD)
----
Already sent to the cornfield.
Posted by: Weasel at May 28, 2023 05:59 PM (RG6z4)
233
Nova Local: Abe's Vegan baked goods are amazingly good - tried some this week and I both enjoyed it and didn't get sick! They are pricey, so this would be a special occasion and you don't want to bake kind of thing, but I thought I'd pass on the first hand take on it!
Posted by: Moki at May 28, 2023 06:01 PM (JrN/x)
234
228 ? What is the CBD doctrine on tree extract ? It it totally haram or are there permitted uses ?
Posted by: Next2Nothing at May 28, 2023 06:01 PM (tA1/w)
235
Poppies were an Anglo-American war token. Bygone era alas.
Posted by: JmT at May 28, 2023 06:02 PM (6WcPB)
236
By the way, those watermelon popsicles that were not on the list are pretty darn good. Only 50 calories, too!
Posted by: Piper at May 28, 2023 06:03 PM (ZdaMQ)
237
What is the CBD doctrine on tree extract ? It it totally haram or are there permitted uses ?
Posted by: Next2Nothing at May 28, 2023 06:01 PM (tA1/w)
It has some wonderful uses! As the sweet component of a Manhattan it is wonderful, and Maple candy is great...although I haven't had any in years.
Posted by: Next2Nothing at May 28, 2023 06:01 PM (tA1/w)
It has some wonderful uses! As the sweet component of a Manhattan it is wonderful, and Maple candy is great...although I haven't had any in years.
Posted by: CharlieBrown'sDildo at May 28, 2023 06:04 PM (lIySD)
238
In my little corner of Pennsylvania so many trees are dying I'm a little hesitant to call in the reapers before the carnage is totally over.
Have a neighbor who had 14 trees taken down. I'm somewhere around five or six who need to go. Some I'll do myself. Others? Get out the checkbook.
In my little corner of Pennsylvania so many trees are dying I'm a little hesitant to call in the reapers before the carnage is totally over.
Have a neighbor who had 14 trees taken down. I'm somewhere around five or six who need to go. Some I'll do myself. Others? Get out the checkbook.
Posted by: Divide by Zero at May 28, 2023 06:05 PM (enJYY)
239
Just got in from the lake. Brats, baked beans and roasted brussels sprouts tonight.
Regarding baby back ribs, I noticed Sam's has gone from 3 racks to 2 racks per package. At first I felt gypped, but then couldn't believe the amount of meat I got. They were the thickest ribs I've ever smoked.
Regarding baby back ribs, I noticed Sam's has gone from 3 racks to 2 racks per package. At first I felt gypped, but then couldn't believe the amount of meat I got. They were the thickest ribs I've ever smoked.
Posted by: olddog in mo at May 28, 2023 06:05 PM (Nk6QM)
240
I've never been big into beef and I have questionable taste.
For example to this day the best burgers I've ever had were in the dining room of the Brickman Hotel in So Fallsburg. Kosher, 6 oz, cooked well to rubbery, with lettuce, tomato, red onion. No there was no mayo.
For example to this day the best burgers I've ever had were in the dining room of the Brickman Hotel in So Fallsburg. Kosher, 6 oz, cooked well to rubbery, with lettuce, tomato, red onion. No there was no mayo.
Posted by: San Franpsycho at May 28, 2023 06:07 PM (RIvkX)
241
OK, now I have to make a Manhattan: Bourbon, Maple Syrup with black walnut bitters. Don't forget the cherry . . .
Posted by: Next2Nothing at May 28, 2023 06:07 PM (tA1/w)
242
233 Nova Local: Abe's Vegan baked goods are amazingly good - tried some this week and I both enjoyed it and didn't get sick! They are pricey, so this would be a special occasion and you don't want to bake kind of thing, but I thought I'd pass on the first hand take on it!
Posted by: Moki at May 28, 2023 06:01 PM (JrN/x)
Thanks! I will have my husband put this on his list for "good gifts/treats for me" b/c he never knows what he can buy me (and foods used to be his go to...
Gonna have to run soon for swim time, but so thankful I popped back in to see this!
Posted by: Moki at May 28, 2023 06:01 PM (JrN/x)
Thanks! I will have my husband put this on his list for "good gifts/treats for me" b/c he never knows what he can buy me (and foods used to be his go to
...
Gonna have to run soon for swim time, but so thankful I popped back in to see this!
Posted by: Nova Local at May 28, 2023 06:08 PM (exHjb)
243
and Maple candy is great...although I haven't had any in years.
Had some a few weeks ago. There’s a roadside stand in West Michigan where my parents live that sells jams, flowers, herbs, and maple syrup. They also often have maple candies made from maple sugar and cream. So I bought two boxes, one for myself and one for mom for Mother’s Day.
The stand sets by the side of the road, unstaffed. Prices are on a blackboard on one wall. You add up the cost of what you took and put the money into a box.
Had some a few weeks ago. There’s a roadside stand in West Michigan where my parents live that sells jams, flowers, herbs, and maple syrup. They also often have maple candies made from maple sugar and cream. So I bought two boxes, one for myself and one for mom for Mother’s Day.
The stand sets by the side of the road, unstaffed. Prices are on a blackboard on one wall. You add up the cost of what you took and put the money into a box.
Posted by: Stephen Price Blair at May 28, 2023 06:08 PM (EXyHK)
244
> Cilantro- the devil's leaf
__________
This past week we used an extensive amount of cilantro. Our taste for it "relaxed" after spending a decade in California.
The "mom and pop" joints we would eat at used it instead of the more expensive peppers for a bit of heat. It has it's place but I get it that some hate the taste.
__________
This past week we used an extensive amount of cilantro. Our taste for it "relaxed" after spending a decade in California.
The "mom and pop" joints we would eat at used it instead of the more expensive peppers for a bit of heat. It has it's place but I get it that some hate the taste.
Posted by: Martini Farmer at May 28, 2023 06:08 PM (Q4IgG)
245
Imma try that maple syrup Manhattan thing. I love maple everything.
Posted by: San Franpsycho at May 28, 2023 06:12 PM (RIvkX)
246
I've never been big into beef and I have questionable taste.
For example to this day the best burgers I've ever had were in the dining room of the Brickman Hotel in So Fallsburg. Kosher, 6 oz, cooked well to rubbery, with lettuce, tomato, red onion. No there was no mayo.
Posted by: San Franpsycho at May 28, 2023 06:07 PM (RIvkX)
Rather than questionable you could say "eclectic" or "refined"
For example to this day the best burgers I've ever had were in the dining room of the Brickman Hotel in So Fallsburg. Kosher, 6 oz, cooked well to rubbery, with lettuce, tomato, red onion. No there was no mayo.
Posted by: San Franpsycho at May 28, 2023 06:07 PM (RIvkX)
Rather than questionable you could say "eclectic" or "refined"
Posted by: Pete Bog at May 28, 2023 06:13 PM (BZZIt)
247
Fireplace cookery isn't just for power outages. My father of blessed memory cooked our Sunday steaks in the fireplace every week without fail. I feel fortunate to have a fireplace at Casa Sin Problemas during the winter months. Todays weather temps me to move the ribeye grilling indoors...
Posted by: Joe Kidd at May 28, 2023 06:16 PM (bUGMk)
248
I have yet to see a mixologist open up his bar and create a cocktail featuring cilantro. C'mon, man!
This could be earth-shattering! I could see tequila, mescal, or gin. Maybe a hint of butter, a dash of pepper sauce. WTF? Garnish with a shrimp.
Be better, people!
This could be earth-shattering! I could see tequila, mescal, or gin. Maybe a hint of butter, a dash of pepper sauce. WTF? Garnish with a shrimp.
Be better, people!
Posted by: Dr. Bone at May 28, 2023 06:17 PM (KVGVf)
249
A visiting friend prepared kale using Chinese technique, and I actually liked it. Stir-fry in lard, then add chicken stock and salt, cover the wok, let steam until ready. It was actually quite tasty, and I'm going to have to re-examine my prejudice.
Posted by: Splunge at May 28, 2023 06:17 PM (IKlwI)
250
OK, now I have to make a Manhattan: Bourbon, Maple Syrup with black walnut bitters. Don't forget the cherry . . .
Posted by: Next2Nothing at May 28, 2023 06:07 PM (tA1/w)
Sounds more like an Old Fashioned than a Manhattan, however-
Sounds good.
What are your measurements and which black walnut bitters are you using?
Posted by: Next2Nothing at May 28, 2023 06:07 PM (tA1/w)
Sounds more like an Old Fashioned than a Manhattan, however-
Sounds good.
What are your measurements and which black walnut bitters are you using?
Posted by: naturalfake at May 28, 2023 06:17 PM (RJQ8g)
251
I cook a New York strip steak in the gas burner in the bottom rack under the gas stove, about a dozen or so minutes on each side. I season it with Tony Chachere's. and put A-1 on it when it is done.
Posted by: Theodore at May 28, 2023 06:18 PM (pGonq)
252
Kind of food related and since I missed the FWP thread I'll post it here. Got to lake house and found 2 30 packs of Bud Light from March. They were acquired pre-Dylan-Mulvaney debacle. What to do? I tried using the "starving people of Bangladesh" excuse, but daughter said they're Mooslims and don't drink.
So I compromised by starting with non AB-Inbev beers and then finished with the tainted beers. Can I keep my man card?
So I compromised by starting with non AB-Inbev beers and then finished with the tainted beers. Can I keep my man card?
Posted by: olddog in mo at May 28, 2023 06:18 PM (Nk6QM)
253
Posted by: olddog in mo at May 28, 2023 06:18 PM (Nk6QM)
Pre purchased is okay for drinking though the purchase itself is questionable. Are you a Mexican roofer?
Pre purchased is okay for drinking though the purchase itself is questionable. Are you a Mexican roofer?
Posted by: polynikes at May 28, 2023 06:20 PM (MNhXM)
254
So I compromised by starting with non AB-Inbev beers and then finished with the tainted beers. Can I keep my man card?
Posted by: olddog in mo
You already paid for them and it didn't reward their shitty behavior, so why not?
Posted by: olddog in mo
You already paid for them and it didn't reward their shitty behavior, so why not?
Posted by: weft cut loop at May 28, 2023 06:21 PM (jzzG8)
255
I have yet to see a mixologist open up his bar and create a cocktail featuring cilantro. C'mon, man!
This could be earth-shattering! I could see tequila, mescal, or gin. Maybe a hint of butter, a dash of pepper sauce. WTF? Garnish with a shrimp.
Be better, people!
Posted by: Dr. Bone at May 28, 2023 06:17 PM (KVGVf)
Here's one we had at a Thai restaurant in Phoenix.
Sounds weird, tastes delightful.
Laab Sided
2 oz. cucumber vodka,
1 oz. fresh lime juice, *
1 oz. onion/shallot-infused simple syrup*,
2 cilantro tops,
7 mint leaves and
3 dashes of fish sauce (Squid, Red Boat or 3 Crabs are all good brands)
in a cocktail shaker. Fill with ice, shake and double-strain into a cocktail glass. Garnish with mint and get ready for a laab dance.
*In a blender, combine 2 green onions and Ѕ shallot with 1 cup simple syrup; blend until smooth and strain.
Give it a whirl.
This could be earth-shattering! I could see tequila, mescal, or gin. Maybe a hint of butter, a dash of pepper sauce. WTF? Garnish with a shrimp.
Be better, people!
Posted by: Dr. Bone at May 28, 2023 06:17 PM (KVGVf)
Here's one we had at a Thai restaurant in Phoenix.
Sounds weird, tastes delightful.
Laab Sided
2 oz. cucumber vodka,
1 oz. fresh lime juice, *
1 oz. onion/shallot-infused simple syrup*,
2 cilantro tops,
7 mint leaves and
3 dashes of fish sauce (Squid, Red Boat or 3 Crabs are all good brands)
in a cocktail shaker. Fill with ice, shake and double-strain into a cocktail glass. Garnish with mint and get ready for a laab dance.
*In a blender, combine 2 green onions and Ѕ shallot with 1 cup simple syrup; blend until smooth and strain.
Give it a whirl.
Posted by: naturalfake at May 28, 2023 06:22 PM (RJQ8g)
256
I made an embarrassing and enriching discovery today.
I have long railed against bay leaves, as being essentially useless. They never seemed to add anything, and I routinely stopped using them when called for, unless I just happened to have them around, and why not?
Turns out that it's only dried bay leaves that are useless to my palate. I used fresh ones for the first time today, and I'm just amazed by the haunting captivating floral/citrus flavor. This is life-changing.
I have long railed against bay leaves, as being essentially useless. They never seemed to add anything, and I routinely stopped using them when called for, unless I just happened to have them around, and why not?
Turns out that it's only dried bay leaves that are useless to my palate. I used fresh ones for the first time today, and I'm just amazed by the haunting captivating floral/citrus flavor. This is life-changing.
Posted by: Splunge at May 28, 2023 06:23 PM (IKlwI)
257
have yet to see a mixologist open up his bar and create a cocktail featuring cilantro. C'mon, man!
This could be earth-shattering! I could see tequila, mescal, or gin. Maybe a hint of butter, a dash of pepper sauce. WTF? Garnish with a shrimp.
Be better, people!
Posted by: Dr. Bone at May 28, 2023 06:17 PM (KVGVf)
I assume it would taste like a glass of soapy water to me.
This could be earth-shattering! I could see tequila, mescal, or gin. Maybe a hint of butter, a dash of pepper sauce. WTF? Garnish with a shrimp.
Be better, people!
Posted by: Dr. Bone at May 28, 2023 06:17 PM (KVGVf)
I assume it would taste like a glass of soapy water to me.
Posted by: polynikes at May 28, 2023 06:23 PM (MNhXM)
Posted by: naturalfake at May 28, 2023 06:24 PM (RJQ8g)
259
The "mom and pop" joints we would eat at used it instead of the more expensive peppers for a bit of heat. It has it's place but I get it that some hate the taste.
Posted by: Martini Farmer
----
Since when is Cilantro spicy??? Are you a Scandi or something???
Posted by: Martini Farmer
----
Since when is Cilantro spicy??? Are you a Scandi or something???
Posted by: lin-duh at May 28, 2023 06:24 PM (UUBmN)
260
Posted by: Splunge at May 28, 2023 06:23 PM (IKlwI)
My dad always put dried bay leaves in when he was making his pasta sauce.
My dad always put dried bay leaves in when he was making his pasta sauce.
Posted by: polynikes at May 28, 2023 06:25 PM (MNhXM)
Posted by: olddog in mo at May 28, 2023 06:25 PM (Nk6QM)
262
Turns out that it's only dried bay leaves that are useless to my palate. I used fresh ones for the first time today, and I'm just amazed by the haunting captivating floral/citrus flavor. This is life-changing.
Posted by: Splunge at May 28, 2023 06:23 PM (IKlwI)
Splunge, I will try that and report back. I planted a bay tree years ago and regularly dry the leaves and use them in recipes. freshly dried is MUCH better than store bought but I would bet fresh will be a flavor explosion.
Posted by: Splunge at May 28, 2023 06:23 PM (IKlwI)
Splunge, I will try that and report back. I planted a bay tree years ago and regularly dry the leaves and use them in recipes. freshly dried is MUCH better than store bought but I would bet fresh will be a flavor explosion.
Posted by: Pete Bog at May 28, 2023 06:27 PM (BZZIt)
263
I have Bay Laurel plants to use for fresh bay leaves. It's hard to find good bay leaves but Fiesta brand sometimes has huge ones in clear plastic bags.
Posted by: lin-duh at May 28, 2023 06:27 PM (UUBmN)
264
I finally cracked the last bottle of an amazing rye tonight.
It's the Sazerac 18, which is now a 4 figure bottle, and nearly unobtainable. But when I got it 11 years ago, it was a dusty $75 bottle on the shelf of a local liquor store. I bought one, was blown away, and went back for the other three.
Once I accidentally made a Sazerac cocktail with it, and I don't know whether there can be a better cocktail. It should be drunk straight, though, and I am on the job.
It's the Sazerac 18, which is now a 4 figure bottle, and nearly unobtainable. But when I got it 11 years ago, it was a dusty $75 bottle on the shelf of a local liquor store. I bought one, was blown away, and went back for the other three.
Once I accidentally made a Sazerac cocktail with it, and I don't know whether there can be a better cocktail. It should be drunk straight, though, and I am on the job.
Posted by: Splunge at May 28, 2023 06:27 PM (IKlwI)
265
I dipped my toe into the world of smoking meat a few days ago, using my backyard grill and some hardwood to smoke a couple of pork tenderloins. A probe thermometer was the key element: I could actually track the temperature rather than just guessing, and the meat didn't get overcooked.
Things I learned: use smaller pieces of wood. I had a big chunk of oak, and keeping that going was difficult. I suspect smaller bits would have been easier to manage, and would make incremental changes in the temperature easier to do.
I'd appreciate any advice that doesn't involve buying a new grill.
Things I learned: use smaller pieces of wood. I had a big chunk of oak, and keeping that going was difficult. I suspect smaller bits would have been easier to manage, and would make incremental changes in the temperature easier to do.
I'd appreciate any advice that doesn't involve buying a new grill.
Posted by: Trimegistus at May 28, 2023 06:28 PM (QZxDR)
266
Posted by: Pete Bog at May 28, 2023 06:27 PM (BZZIt)
Any chance of bringing some of those bay leaves to the MoMee? I tried to grow a bay tree one time, but I think the are was too shady.
Any chance of bringing some of those bay leaves to the MoMee? I tried to grow a bay tree one time, but I think the are was too shady.
Posted by: Polliwog the 'Ette at May 28, 2023 06:28 PM (nC+QA)
267
It should be drunk straight, though, and I am on the job.
Posted by: Splunge at May 28, 2023 06:27 PM (IKlwI)
Good man. Try adding a fresh bay leaf to the glass!
Posted by: Splunge at May 28, 2023 06:27 PM (IKlwI)
Good man. Try adding a fresh bay leaf to the glass!
Posted by: Pete Bog at May 28, 2023 06:29 PM (BZZIt)
268
I'd appreciate any advice that doesn't involve buying a new grill.
Posted by: Trimegistus at May 28, 2023 06:28 PM (QZxDR)
Use your vents in a smart manner.
I'm assuming this is a charcoal grill.
Posted by: Trimegistus at May 28, 2023 06:28 PM (QZxDR)
Use your vents in a smart manner.
I'm assuming this is a charcoal grill.
Posted by: naturalfake at May 28, 2023 06:29 PM (RJQ8g)
269
267 Good man. Try adding a fresh bay leaf to the glass!
Posted by: Pete Bog at May 28, 2023 06:29 PM (BZZIt)
I will not. There should be some sort of punishment for even suggesting that.
Posted by: Pete Bog at May 28, 2023 06:29 PM (BZZIt)
I will not. There should be some sort of punishment for even suggesting that.
Posted by: Splunge at May 28, 2023 06:30 PM (IKlwI)
270
>>> 222 Posted by: Helena Handbasket at May 28, 2023 05:52 PM (llON
Fortunately, pork is very inexpensive.
Did you find a solution to your cookie ball supply issue?
Posted by: Polliwog the 'Ette at May 28, 2023 05:55 PM (nC+QA)
I have a copycat recipe from King Arthur Flour which I've been too lazy to try (but that was before I knew the cookies had been discontinued, grr) and last year I used gutted Oreos, so I have options.
Fortunately, pork is very inexpensive.
Did you find a solution to your cookie ball supply issue?
Posted by: Polliwog the 'Ette at May 28, 2023 05:55 PM (nC+QA)
I have a copycat recipe from King Arthur Flour which I've been too lazy to try (but that was before I knew the cookies had been discontinued, grr) and last year I used gutted Oreos, so I have options.
Posted by: Helena Handbasket at May 28, 2023 06:30 PM (llON8)
271
When did poppies become a thing in the US for Memorial Day?
I can never remember seeing them as a kid at all. Just in the last couple of years.
I know they've been a thing in Britain and Canada cuz of the poem "In Flanders Fields"
In Flanders Fields, the poppies blow
Between the crosses, row on row,
Little flag pins were common throughout the years. But, poppies are a new thing at least to me.
Posted by: naturalfake at May 28, 2023 05:39 PM (RJQ8g)
As long as I can remember, poppies were always handed out on Memorial day here in my part of NJ. And I'm 75.
I can never remember seeing them as a kid at all. Just in the last couple of years.
I know they've been a thing in Britain and Canada cuz of the poem "In Flanders Fields"
In Flanders Fields, the poppies blow
Between the crosses, row on row,
Little flag pins were common throughout the years. But, poppies are a new thing at least to me.
Posted by: naturalfake at May 28, 2023 05:39 PM (RJQ8g)
As long as I can remember, poppies were always handed out on Memorial day here in my part of NJ. And I'm 75.
Posted by: thatcrazyjerseyguy now with twice the crazy at May 28, 2023 06:31 PM (Zvtjl)
272
The wife and I started a renovation about two weeks ago. The entire floor where the kitchen formerly stood is now nothing but floors and studs and plywood. Of course this is the moment when my wife was like "well you can smoke some BBQ!"
I don't know where anything is - because she picked it all up and moved it around the house. Don't know where the rub is, don't know where my flavor injector is, don't know where my temperature probes are hell I don't know where my choppin box is. We're out of apple cider vinegar so I'm going to have to inject the shoulders with pure 100% maple syrup right from our trees this spring. We'll see how that goes. The eastern carolina boy in me is dying a bit inside even considering it.
I don't know where anything is - because she picked it all up and moved it around the house. Don't know where the rub is, don't know where my flavor injector is, don't know where my temperature probes are hell I don't know where my choppin box is. We're out of apple cider vinegar so I'm going to have to inject the shoulders with pure 100% maple syrup right from our trees this spring. We'll see how that goes. The eastern carolina boy in me is dying a bit inside even considering it.
Posted by: Defenestratus at May 28, 2023 06:31 PM (9V81o)
273
Aviation cocktails tonight, oh my brothers and sisters.
___________
Aviation Gin first produced in Portland, Oregon, by founders Christian Krogstad and Ryan Magarian in 2006.
It was, for a while owned by Ryan Reynolds.
___________
Aviation Gin first produced in Portland, Oregon, by founders Christian Krogstad and Ryan Magarian in 2006.
It was, for a while owned by Ryan Reynolds.
Posted by: Martini Farmer at May 28, 2023 06:32 PM (Q4IgG)
274
Posted by: Splunge at May 28, 2023 06:27 PM (IKlwI)
-----
I had the same thing happen to a brand of Cuban cigars I like. The price has quadrupled since I accumulated several boxes and now I'm reluctant to smoke them because they're valuable!
-----
I had the same thing happen to a brand of Cuban cigars I like. The price has quadrupled since I accumulated several boxes and now I'm reluctant to smoke them because they're valuable!
Posted by: Weasel at May 28, 2023 06:32 PM (RG6z4)
275
Posted by: Trimegistus at May 28, 2023 06:28 PM (QZxDR)
I think the meat prep is the most important thing. Of course the prep is different depending on what you’re smoking or grilling and your taste preference.
I think the meat prep is the most important thing. Of course the prep is different depending on what you’re smoking or grilling and your taste preference.
Posted by: polynikes at May 28, 2023 06:33 PM (MNhXM)
276
I will not. There should be some sort of punishment for even suggesting that.
Posted by: Splunge at May 28, 2023 06:30 PM (IKlwI)
I denounce myself and will bring exculpatory bay leaves to the MoMe if I can remember to do so. Chances are not good. Enjoy the Sazerac and be sure to keep it all to yourself rather than spreading across the MoMe like a bough of fresh Bay!
Posted by: Splunge at May 28, 2023 06:30 PM (IKlwI)
I denounce myself and will bring exculpatory bay leaves to the MoMe if I can remember to do so. Chances are not good. Enjoy the Sazerac and be sure to keep it all to yourself rather than spreading across the MoMe like a bough of fresh Bay!
Posted by: Pete Bog at May 28, 2023 06:34 PM (BZZIt)
277
I'd appreciate any advice that doesn't involve buying a new grill.
Posted by: Trimegistus at May 28, 2023 06:28 PM (QZxDR)
Don't bother even trying to cut your own wood... just go to the hardware store - the grill parts aisle and get bags of whatever wood chips you want. The night before you cook, put 2 or 3 bags of chips in a construction bucket and fill it with water. Let them soak overnight. When you go to put them on the heat, they'll "smoke" longer and won't dry out the meat as much because they're releasing steam as well.
Posted by: Trimegistus at May 28, 2023 06:28 PM (QZxDR)
Don't bother even trying to cut your own wood... just go to the hardware store - the grill parts aisle and get bags of whatever wood chips you want. The night before you cook, put 2 or 3 bags of chips in a construction bucket and fill it with water. Let them soak overnight. When you go to put them on the heat, they'll "smoke" longer and won't dry out the meat as much because they're releasing steam as well.
Posted by: Defenestratus at May 28, 2023 06:34 PM (9V81o)
278
276 I denounce myself and will bring exculpatory bay leaves to the MoMe if I can remember to do so. Chances are not good. Enjoy the Sazerac and be sure to keep it all to yourself rather than spreading across the MoMe like a bough of fresh Bay!
Posted by: Pete Bog at May 28, 2023 06:34 PM (BZZIt)
Alas, while I am determined to make it to Texas this year, I lack the will power to have leftovers at that point, even if I figured out how to convince the airline to accept transport of opened bottles. I will bring something good, though.
Posted by: Pete Bog at May 28, 2023 06:34 PM (BZZIt)
Alas, while I am determined to make it to Texas this year, I lack the will power to have leftovers at that point, even if I figured out how to convince the airline to accept transport of opened bottles. I will bring something good, though.
Posted by: Splunge at May 28, 2023 06:37 PM (IKlwI)
279
Once I accidentally made a Sazerac cocktail with it, and I don't know whether there can be a better cocktail.
Posted by: Splunge at May 28, 2023 06:27 PM (IKlwI)
A glorious cocktail, but one that requires a deft touch...and certainly not a bay leaf. Obviously that suggestion was from aging California hippie wearing Berkenstocks and reeking of patchouli oil.
Posted by: Splunge at May 28, 2023 06:27 PM (IKlwI)
A glorious cocktail, but one that requires a deft touch...and certainly not a bay leaf. Obviously that suggestion was from aging California hippie wearing Berkenstocks and reeking of patchouli oil.
Posted by: CharlieBrown'sDildo at May 28, 2023 06:39 PM (lIySD)
280
I'm reluctant to smoke them because they're valuable!
Posted by: Weasel
Don't insure them and then file a claim after they are burnt!
Posted by: Weasel
Don't insure them and then file a claim after they are burnt!
Posted by: AZ deplorable moron at May 28, 2023 06:41 PM (m/Csr)
281
274 I had the same thing happen to a brand of Cuban cigars I like. The price has quadrupled since I accumulated several boxes and now I'm reluctant to smoke them because they're valuable!
Posted by: Weasel at May 28, 2023 06:32 PM (RG6z4)
Exactly. I don't know whether to be happy or sad. It was easy with the whiskey, because who knows how to sell a bottle of whiskey. But I have wine. And maybe I have a taste that matches the market, because some of my $70 bottles are worth $500 now, and one of them is worth, gulp, $2700. I don't think I can bear to drink these bottles, because I do know how to sell wine. I wish I had never checked the price. I just want to enjoy the wine.
Posted by: Weasel at May 28, 2023 06:32 PM (RG6z4)
Exactly. I don't know whether to be happy or sad. It was easy with the whiskey, because who knows how to sell a bottle of whiskey. But I have wine. And maybe I have a taste that matches the market, because some of my $70 bottles are worth $500 now, and one of them is worth, gulp, $2700. I don't think I can bear to drink these bottles, because I do know how to sell wine. I wish I had never checked the price. I just want to enjoy the wine.
Posted by: Splunge at May 28, 2023 06:41 PM (IKlwI)
282
]i]Posted by: Dr. Bone at May 28, 2023 06:17 PM (KVGVf)
I would shake some gin with a squirt of agave syrup, a few sprigs of cilantro and a lot of ice.
I'll bet that would be good!
I would shake some gin with a squirt of agave syrup, a few sprigs of cilantro and a lot of ice.
I'll bet that would be good!
Posted by: CharlieBrown'sDildo at May 28, 2023 06:42 PM (lIySD)
283
> I had the same thing happen to a brand of Cuban cigars I like. The price has quadrupled since I accumulated several boxes and now I'm reluctant to smoke them because they're valuable!
Posted by: Weasel at May 28, 2023 06:32 PM (RG6z4)
___________
Real "Cubans?"
Because word on the street is they have been pretty piss poor with the "national" oversight.
I had Liga Privada a couple weeks ago that nearly put me under the table.
I'm curious.
Posted by: Weasel at May 28, 2023 06:32 PM (RG6z4)
___________
Real "Cubans?"
Because word on the street is they have been pretty piss poor with the "national" oversight.
I had Liga Privada a couple weeks ago that nearly put me under the table.
I'm curious.
Posted by: Martini Farmer at May 28, 2023 06:42 PM (Q4IgG)
284
Oh! Forgot to mention: I put a metal can of water into the grill to maintain humidity. Worked pretty well so I'm definitely doing that again.
Dr. Mrs. T. is big on baking, and pointed out that water vapor has a much higher heat capacity than dry air, so it transfers the heat more efficiently.
Dr. Mrs. T. is big on baking, and pointed out that water vapor has a much higher heat capacity than dry air, so it transfers the heat more efficiently.
Posted by: Trimegistus at May 28, 2023 06:42 PM (QZxDR)
285
Pro tip for fireplace grilling: Cover the area in front of the fireplace with newspaper or other disposable medium. Put a dinner plate on top of this. Keeps any drippings off the masonry..
Posted by: Joe Kidd at May 28, 2023 06:43 PM (bUGMk)
286
Hiya Piper !
Posted by: JT at May 28, 2023 06:43 PM (T4tVD)
287
Posted by: Martini Farmer at May 28, 2023 06:42 PM (Q4IgG)
---
Yep, real Cubans. Ramon Allones Specially Selected.
---
Yep, real Cubans. Ramon Allones Specially Selected.
Posted by: Weasel at May 28, 2023 06:44 PM (RG6z4)
288
I've been making herb and fruit infused water for a while now and just had a revelation this week. A sprinkle of salt on the fruit/herbs cases the cell walls to break and release a *lot* more flavor into the water than would otherwise be the case.
Posted by: Polliwog the 'Ette at May 28, 2023 06:44 PM (nC+QA)
289
287 Yep, real Cubans. Ramon Allones Specially Selected.
Posted by: Weasel at May 28, 2023 06:44 PM (RG6z4)
(low whistle)
Posted by: Weasel at May 28, 2023 06:44 PM (RG6z4)
(low whistle)
Posted by: Splunge at May 28, 2023 06:47 PM (IKlwI)
290
Obviously that suggestion was from aging California hippie wearing Berkenstocks and reeking of patchouli oil.
Posted by: CharlieBrown'sDildo
Or a genuine Bud Light Swilling Mountain Dwelling Wyoming Cowboy! Wait a second that may not sound as rugged as it used to.
Posted by: CharlieBrown'sDildo
Or a genuine Bud Light Swilling Mountain Dwelling Wyoming Cowboy! Wait a second that may not sound as rugged as it used to.
Posted by: Pete Bog at May 28, 2023 06:48 PM (BZZIt)
291
They say money can't buy happiness, but you can use it to buy good BBQ, so I rate that statement false.
Posted by: Duncanthrax at May 28, 2023 06:49 PM (a3Q+t)
Posted by: Kindltot at May 28, 2023 06:51 PM (xhaym)
293
I'm afraid I do cut my own wood -- I use "outtakes" from my firewood stack. The odd-shaped bits, the short ends, trimmed branches, etc.
Posted by: Trimegistus at May 28, 2023 06:51 PM (QZxDR)
294
Splunge,
Just enjoy the wine from the Cellar that cost $70 and don't worry about it. The value to you is in the drinking and the memory. I would recommend you open it quietly and surreptitiously and share it liberally with the cook.
Just enjoy the wine from the Cellar that cost $70 and don't worry about it. The value to you is in the drinking and the memory. I would recommend you open it quietly and surreptitiously and share it liberally with the cook.
Posted by: Pete Bog at May 28, 2023 06:52 PM (BZZIt)
295
Reposted from a conversation about BBQ yesterday. I've used BBQ, turkey, chicken, ham, and most anything else that's in the fridge or freezer:
Georgia Brunswick Stew
https://tinyurl.com/ystzyccu
I've used pots, slow cookers, dutch ovens, etc., and it always turns out great. I no longer care much about the recipe amounts or what I'm adding, which is probably in the spirit of the thing. You can throw the frozen BBQ in there and it will melt and simmer fine. Shred some chicken if you want (rotisserie is okay but you can taste the flavor). I have used white-trash mustard from a bottle for the "mustard" BBQ sauce, and who knows what else.
It's hard to mess up. And delicious.
Georgia Brunswick Stew
https://tinyurl.com/ystzyccu
I've used pots, slow cookers, dutch ovens, etc., and it always turns out great. I no longer care much about the recipe amounts or what I'm adding, which is probably in the spirit of the thing. You can throw the frozen BBQ in there and it will melt and simmer fine. Shred some chicken if you want (rotisserie is okay but you can taste the flavor). I have used white-trash mustard from a bottle for the "mustard" BBQ sauce, and who knows what else.
It's hard to mess up. And delicious.
Posted by: Every child has a normal childhood, we're watching it be used as an attack at May 28, 2023 06:52 PM (5/7b/)
296
Getting ready to set flag pole up for tomorrow
Posted by: Skip at May 28, 2023 06:52 PM (xhxe8)
297
The Cook at the MoMe that is.
Posted by: Pete Bog at May 28, 2023 06:52 PM (BZZIt)
298
Also I never thought that chicken wire would be food grade, but I guess someone somewhere makes some.
Posted by: Every child has a normal childhood, we're watching it be used as an attack at May 28, 2023 06:53 PM (5/7b/)
Posted by: Skip at May 28, 2023 06:54 PM (xhxe8)
300
Pollywog… the pinch of salt is good for you as well. 🙂
Posted by: Caunotaucarius at May 28, 2023 06:54 PM (PpguJ)
301
Real "Cubans?"
Because word on the street is they have been pretty piss poor with the "national" oversight.
I had Liga Privada a couple weeks ago that nearly put me under the table.
I'm curious.
Posted by: Martini Farmer at May 28, 2023 06:42 PM (Q4IgG)
I would have to trust the source, and money would have to be no object, but if those conditions ever meet, I think I would smoke Havana Montecristos exclusively...
Because word on the street is they have been pretty piss poor with the "national" oversight.
I had Liga Privada a couple weeks ago that nearly put me under the table.
I'm curious.
Posted by: Martini Farmer at May 28, 2023 06:42 PM (Q4IgG)
I would have to trust the source, and money would have to be no object, but if those conditions ever meet, I think I would smoke Havana Montecristos exclusively...
Posted by: Joe Kidd at May 28, 2023 06:54 PM (bUGMk)
302
294 Splunge,
Just enjoy the wine from the Cellar that cost $70 and don't worry about it. The value to you is in the drinking and the memory. I would recommend you open it quietly and surreptitiously and share it liberally with the cook.
Posted by: Pete Bog at May 28, 2023 06:52 PM (BZZIt)
This is just what Mrs Splunge said. Except for the part about the cook, but I am the cook.
Just enjoy the wine from the Cellar that cost $70 and don't worry about it. The value to you is in the drinking and the memory. I would recommend you open it quietly and surreptitiously and share it liberally with the cook.
Posted by: Pete Bog at May 28, 2023 06:52 PM (BZZIt)
This is just what Mrs Splunge said. Except for the part about the cook, but I am the cook.
Posted by: Splunge at May 28, 2023 06:54 PM (IKlwI)
303
297 The Cook at the MoMe that is.
Posted by: Pete Bog at May 28, 2023 06:52 PM (BZZIt)
Oh, now I see what you are up to.
Posted by: Pete Bog at May 28, 2023 06:52 PM (BZZIt)
Oh, now I see what you are up to.
Posted by: Splunge at May 28, 2023 06:55 PM (IKlwI)
304
Just finished grilled chicken thighs, marinated in teriyaki sauce for 24 hours. Also grilled were two fresh ears of corn on the cobb, cleaned, buttered, and wrapped back in the husk for grilling.
Nomnomnomnom.
Somnambulence attacks
Nomnomnomnom.
Somnambulence attacks
Posted by: BifBewalski at May 28, 2023 06:55 PM (3CCua)
305
292 Has anyone mentioned Mandalorian yogurt and how smooth it is?
Apparently it is the whey.
Posted by: Kindltot at May 28, 2023 06:51 PM (xhaym)
May the Farce be with you.
Apparently it is the whey.
Posted by: Kindltot at May 28, 2023 06:51 PM (xhaym)
May the Farce be with you.
Posted by: Javems at May 28, 2023 06:55 PM (AmoqO)
306
> Yep, real Cubans. Ramon Allones Specially Selected.
_____________
And you still have access to them? Now? Or nah?
I'd bet they'd be tasty... but TBH a lot of the Tabacalera's have surpassed the quality of Cuban trash.
I could also be full of shit.
Closest I came was with a Bolivar in Mexico. It was real. And very heady.
_____________
And you still have access to them? Now? Or nah?
I'd bet they'd be tasty... but TBH a lot of the Tabacalera's have surpassed the quality of Cuban trash.
I could also be full of shit.
Closest I came was with a Bolivar in Mexico. It was real. And very heady.
Posted by: Martini Farmer at May 28, 2023 06:56 PM (Q4IgG)
307
Here's the challenge!
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
If not, how about a chicken?
And how to cook the meat?
--
FWIW, that recipe in 295 was made for just this sort of thing. Add some rice and you could feed 20.
10+ people for dinner, with a couple of tri-tips and a nice pork leg (2-3lbs) available.
So...is that enough?
If not, how about a chicken?
And how to cook the meat?
--
FWIW, that recipe in 295 was made for just this sort of thing. Add some rice and you could feed 20.
Posted by: Every child has a normal childhood, we're watching it be used as an attack at May 28, 2023 06:56 PM (5/7b/)
308
Unrelated, I have hash envy.
Posted by: Helena Handbasket at May 28, 2023 05:45 PM (llON
dude, yours says "lions" why be jealous?
Posted by: Helena Handbasket at May 28, 2023 05:45 PM (llON
dude, yours says "lions" why be jealous?
Posted by: Kindltot at May 28, 2023 06:57 PM (xhaym)
309
Okay folks...time to make cocktails (A Sazerac maybe!), so thank you for reading and commenting and being mostly civil, except for that aging hippie with the horrid idea to put a bay leaf in a Sazerac!
Posted by: CharlieBrown'sDildo at May 28, 2023 06:58 PM (ZCCyW)
310
Good evening, Chef
Posted by: Ben Had at May 28, 2023 06:58 PM (u23W4)
Posted by: Sam Adams at May 28, 2023 06:58 PM (VDbGO)
312
Speaking of steaks, just shared a nice juicy strip cooked on a griddle sitting over two burners on my kitchen cook top. A bit more clean up but my outdoor grill is just not up to snuff.
Posted by: Javems at May 28, 2023 06:59 PM (AmoqO)
313
GUN NOOD
Posted by: Skip at May 28, 2023 07:01 PM (xhxe8)
314
298 Also I never thought that chicken wire would be food grade, but I guess someone somewhere makes some.
..I'd shy away from galvanized but the cheap stuff would be fine after a few minutes over an open flame..
..I'd shy away from galvanized but the cheap stuff would be fine after a few minutes over an open flame..
Posted by: Joe Kidd at May 28, 2023 07:02 PM (bUGMk)
Posted by: CharlieBrown'sDildo at May 28, 2023 07:02 PM (ZCCyW)
Posted by: Pete Bog at May 28, 2023 07:02 PM (BZZIt)
317
CBD,
I only saw that thing because I looked up Sous Vide on YouTube. Never heard of the term before you started talking about it. Very cool!
I only saw that thing because I looked up Sous Vide on YouTube. Never heard of the term before you started talking about it. Very cool!
Posted by: Sam Adams at May 28, 2023 07:07 PM (VDbGO)
318
I've been making herb and fruit infused water for a while now and just had a revelation this week. A sprinkle of salt on the fruit/herbs cases the cell walls to break and release a *lot* more flavor into the water than would otherwise be the case.
Posted by: Polliwog the 'Ette at May 28, 2023 06:44 PM (nC+QA)
You can also freeze and thaw the material to break the cells as well. IIRC putting the fruits in distilled water will make the cells swell and burst as well. I suspect the salt would do the opposite and suck the juices out of the cells. Maybe try both, with the distilled water first?
I've been making herb and fruit infused water for a while now and just had a revelation this week. A sprinkle of salt on the fruit/herbs cases the cell walls to break and release a *lot* more flavor into the water than would otherwise be the case.
Posted by: Polliwog the 'Ette at May 28, 2023 06:44 PM (nC+QA)
You can also freeze and thaw the material to break the cells as well. IIRC putting the fruits in distilled water will make the cells swell and burst as well. I suspect the salt would do the opposite and suck the juices out of the cells. Maybe try both, with the distilled water first?
Posted by: Kindltot at May 28, 2023 07:21 PM (xhaym)
319
Taken from Skip's BadBlue Top Twenty,
"Consumer Probe: The Return of Mainway Toys", published on lampoon.substack.com:
https://tinyurl.com/Mainway
A blast from the past for those of us who remember "Bag Full o'Glass" and other such Irwin Mainway products.
"Consumer Probe: The Return of Mainway Toys", published on lampoon.substack.com:
https://tinyurl.com/Mainway
A blast from the past for those of us who remember "Bag Full o'Glass" and other such Irwin Mainway products.
Posted by: Additional Blond Agent, STEM Guy at May 28, 2023 07:32 PM (ZSK0i)
320
319 A blast from the past for those of us who remember "Bag Full o'Glass" and other such Irwin Mainway products.
Posted by: Additional Blond Agent, STEM Guy at May 28, 2023 07:32 PM (ZSK0i)
Nice to see that remembered. My favorite was the all-black Halloween costume called The Invisible Pedestrian.
Posted by: Additional Blond Agent, STEM Guy at May 28, 2023 07:32 PM (ZSK0i)
Nice to see that remembered. My favorite was the all-black Halloween costume called The Invisible Pedestrian.
Posted by: Splunge at May 28, 2023 07:36 PM (IKlwI)
321
A blast from the past for those of us who remember "Bag Full o'Glass" and other such Irwin Mainway products.
Posted by: Additional Blond Agent, STEM Guy
-----------------
Can't say I recall those.
Posted by: Additional Blond Agent, STEM Guy
-----------------
Can't say I recall those.
Posted by: olddog in mo at May 28, 2023 07:47 PM (CyFKd)
Posted by: Additional Blond Agent, STEM Guy at May 28, 2023 07:56 PM (ZSK0i)
323
Turns out that it's only dried bay leaves that are useless to my palate. I used fresh ones for the first time today, and I'm just amazed by the haunting captivating floral/citrus flavor. This is life-changing.
Posted by: Splunge at May 28, 2023 06:23
Bay leaf flavor compounds are oil soluble so if you chuck them into a watery liquid, most of those are never dissolved into the sauce/soup.
Toast them first in a little oil. Set them aside before browning the meat or whatever in the pan, then add them back into the recipe along with other spices.
This method enhances the dried leaves too... and many powdered spices get lively and fragrant if briefly toasted this way as well.
Posted by: Splunge at May 28, 2023 06:23
Bay leaf flavor compounds are oil soluble so if you chuck them into a watery liquid, most of those are never dissolved into the sauce/soup.
Toast them first in a little oil. Set them aside before browning the meat or whatever in the pan, then add them back into the recipe along with other spices.
This method enhances the dried leaves too... and many powdered spices get lively and fragrant if briefly toasted this way as well.
Posted by: Mongerel at May 28, 2023 08:53 PM (WT1Aj)
324
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Posted by: Jennifer Harris at May 29, 2023 04:00 AM (Pu2Cz)
325
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Posted by: Zara at May 29, 2023 09:00 AM (BrM9u)
326
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Posted by: convulsion at June 19, 2023 07:47 AM (RlRqV)
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