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Food Thread: Rubber Bands And Shrimp; One SHouldn't Be Like The Other

Shrimpgrilled.jpeg

Grilling is almost always the best, or at least one of the best ways to cook stuff...any stuff! But shrimp can be tough...literally. I have moved away from high heat with shrimp, preferring more gentle heat that doesn't turn the shrimp into super-ball textured chunks of rubber.

For many applications I will poach shrimp briefly in barely simmering seasoned water. I keep it to no more than three minutes, and less if the shrimp are small. That leaves them barely cooked, but tender and delicious.

The problem of course that the light charring from grilling really adds to the flavor of shrimp, so the problem is how to get some char while avoiding that horror of horrors...overcooked shrimp!

It's a dance, and one that requires constant attention. But it is worth it!

I don't often grill shrimp, but when I do I try to find the biggest ones available, so there is a bit more leeway.

Anyone have any clever tricks?

******

Here is some weapons-grade nonsense, from no less an authority on nonsense than the World Economic Forum! Why your food choices are a political act is a messy blather of half-formed ideas, sophomoric communitarian precepts, and a very large dose of anti-market-economy bullsh*t.

Here's my favorite quotation...

The transition from a hunter-gatherer lifestyle to a structured agriculture with management and cultivation of crops and animals had massive political implications.

But the dark side of humans -- in the form of competition or even fierce, existential rivalry in the pre-settlement era -- was still there. The rise of societal structure gave birth to the concept of political elites, which would normally be formed of those most qualified or most in the position to manage the food surplus. Back then, what we would call today a national treasury, was directly linked to agriculture.

Oooh! "competition" is part of the dark side of humanity!

It's amazing to me that this evil fool could write that with a straight face. He is the beneficiary of, and current participant in human competition. Every human interaction has a touch of it, even in hard-line socialist hellholes...the sort of place that WEF types pine for...for other people.

Competition in agriculture is a grand and glorious thing. It's one big reason why modern agriculture has the capacity to feed the world, if only the WEF types would let it!

******

koshersalt.jpg

Salt is the most important ingredient in cooking, and if you don't believe me, just leave it out of your favorite dish, and then tell us whether it is still your favorite!

One of the things I have discovered is that salting in layers makes food taste better. By that I mean after each step, check the seasoning and add a bit of salt. Stews are a great example; I salt the meat before I sear it, salt the vegetables before I sweat them, salt after I have added the liquid, and check the seasoning at the very end.

That contrasts to salting just at the very end, so that while the broth or sauce may be salted correctly since the salt distributes quickly through an aqueous solution, the rest of the stew is probably going to be undersalted and bland, even though you may have used the correct amount of salt. Or salting at the beginning, so that the meat is salted, but the broth and other ingredients may be boring.

******

Longtime commenter "Martini Farmer" sent this along, and I got a good laugh out of it. Bourbon is being marketed in so many different ways, it was only a matter of time before it was segmented by religion!

BourbonRabbi1.JPG

He also provided a short review!

Highest proof I've had (that wasn't moonshine). Surprisingly pleasant with notes of vanilla and caramel. Not a lot of heat for the proof and rather drinkable neat.

BourbonRabbi2.JPG

******

Oh man...this guy is irritating, and 20 minutes on PB&J might be overkill. But I have always been curious about baking Pullman loaves and this was the impetus for me to order a pan with lid. But not for PB&J...for a classic Croque Monsieur made with brioche bread.

The Original PB&J from 1901
Do we really need an exegesis on the structure of the classic PB&J? No, we don't, but it is sort of amusing anyway!

[Hat Tip: Weasel]

******

Jacques Pépin's Classic Roast Chicken is exactly that...and worth making. His dishes are usually simple, with impeccable technique, which is why he has been a force in cooking for a very long time. And he knows how to teach those techniques, unlike so many talented chefs whose cook books are fun to read for ideas, but not fun at all to cook from.
******

exerbacon.jpg

[Hat Tip: The Patriot Post]
******

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.

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of comments)

1 Food fight

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

2 Grilling is almost always the best, or at least one of the best ways to cook stuff...any stuff!

——————

Now, if you only had a fire pit and some sort of rudimentary grate...

Posted by: Duke Lowell at June 04, 2023 04:04 PM (u73oe)

3 Never had shrimp, maybe after that bottle of 115 proof I could be talked into it.

Posted by: Skip at June 04, 2023 04:04 PM (xhxe8)

4 Ahhh, salt. Texture *and* taste if done right.

Posted by: Additional Blond Agent, STEM Guy at June 04, 2023 04:07 PM (ZSK0i)

5 Now, if you only had a fire pit and some sort of rudimentary grate...

Posted by: Duke Lowell at June 04, 2023 04:04 PM (u73oe)

What a good idea!

Posted by: CharlieBrown'sDildo at June 04, 2023 04:07 PM (ZCCyW)

6 I have 4 pullman pans in 2 lengths. there's a trick to how much/little to put in so it bakes properly. I've fallen short and also overfilled. It's been many years since my last attempt. I use to make a Castella cake in them. It's a delightful Asian sponge cake.

Posted by: lin-duh at June 04, 2023 04:07 PM (UUBmN)

7 20 minute video on the PB&J?

TLW

Posted by: Dash my lace wigs! at June 04, 2023 04:08 PM (OX9vb)

8 I have moved away from high heat with shrimp, preferring more gentle heat that doesn't turn the shrimp into super-ball textured chunks of rubber.

Huh. I'd have guessed that extremely high heat with a really brief cook would have been the way to get the char. Have you tried a kamado?

Posted by: Additional Blond Agent, STEM Guy at June 04, 2023 04:08 PM (ZSK0i)

9 Wife doesn't use salt. She will blanch the corned pig tails and feet.
I crave salt which is why I eat salted roasted peanuts, shell and all.

Posted by: Jamaica NYC at June 04, 2023 04:09 PM (Eeb9P)

10 Grilled prawns and oysters. Hell yeah!

Alas, tonight, it's leftovers.

Posted by: CrotchetyOldJarhead at June 04, 2023 04:10 PM (YRsIm)

11 I haven't really been baking or cooking complex things since going back to work full time. 6 years is a long time to lose your touch.

Posted by: lin-duh at June 04, 2023 04:10 PM (UUBmN)

12 gotta sous vide that shit

Posted by: ghost of hallelujah, knows it's all ops at June 04, 2023 04:10 PM (sJHOI)

13 I crave salt, too, Jamaica NYC. I prefer a salty snack to a sweet one almost always.

Posted by: Dash my lace wigs! at June 04, 2023 04:11 PM (OX9vb)

14 I have a bag of extra large frozen shrimp I need to pick up from Safeway to use (free from my rewards).

My go to used to be lemon olive oil garlic shrimp, but now with my youngest willing to eat it in tacos only, shrimp tacos have become my go to. Which works better anyway b/c 2 lbs of shrimp as a main course item tends to not be enough, but as a taco filling, tends to work.

Posted by: Nova Local at June 04, 2023 04:11 PM (exHjb)

15 You vill sous vide zee bugs, own nutzing, und like it!

Posted by: WEF at June 04, 2023 04:12 PM (fiChp)

16 Tonight's fare will be pan-cooked, Sirloin burgers. 90/10 blend.

Not all that lean, when they're doing their flips in a 1/8" deep layer of unsalted butter there in the skillet. And yes, I'll add some butter as they cook, to keep that depth intact.

I work my seasonings all through the grind, and not just on top of the meat. Cook to medium, a splash of beer on the last flips makes for a beautiful glaze, and the melted (real) American Cheese makes for perfection.

Sadly, Oroweat has discontinued the "Crustini" line of buns and rolls. This is tragic, as they were the best of the best of the best. I'll use the Ball Park brand buns this time, good enough for now, I guess.

These burgers, with some fries and a small dish of Ranch Style Beans and an ice cold beer.

Best burger on the Island.


Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at June 04, 2023 04:12 PM (e6UQI)

17 I got to partake is a rather amazing shrimp boil recently. Omg. So goood.


We have spot shrimp out here in the PNW. The cold water makes them sweeter, I think. The season is open sporadically, last opening was for five hours about two weeks ago.

Cooking shrimp in their shells tends to protect them more from overcooking. And shrimp should be somewhat messy. They are peasant food, after all

Posted by: nurse ratched at June 04, 2023 04:12 PM (U2p+3)

18 Now, if you only had a fire pit and some sort of rudimentary grate...
Posted by: Duke Lowell

It would have to be one of those fancy smokeless fire pits, right?

Posted by: AZ deplorable moron at June 04, 2023 04:12 PM (d9J/h)

19 I like shrimp once in a while.

Peel and eat is the way.

Oh look, Martini Time. One olive only please.

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

20 I'm just doing a simple "vintage" recipe of 7-up bundt cake. Hopefully this pan doesn't stick. I tried this yesterday and a different pan I had stuck horribly... I threw it out.

Posted by: lin-duh at June 04, 2023 04:13 PM (UUBmN)

21 Oh, and as far as the salt thing goes..... this is why I insist on making my own stock. I can have total control over the salt. And when and where it is added.

Posted by: nurse ratched at June 04, 2023 04:13 PM (U2p+3)

22 As for tonight, I'll be in and out b/c I'm using up Chinese leftovers and making a crispy beef, egg, and fresh veg fried rice with a berry peach crisp and fresh strawberries. The 2 boys are under the weather, so fruit and carbs tend to be the better sell (that's how I had crispy beef left which never happens...and I got an 18 count of medium eggs from HMart for 99 cents, so win/win). I'll be buying a lot more fruit this week and slowly using up veg I bought before illness set in. The fried rice veg is last week's snow peas, carrot, and green onions..

It is funny though, when boys get sick, suddenly massive leftovers are a thing...

Posted by: Nova Local at June 04, 2023 04:14 PM (exHjb)

23 Heh... had shrimp the other night. Sautéed in a bit of butter on the grill with some "bang-bang" seasonings. That being a sweet/spicy rub from SAM's club.

Posted by: Martini Farmer at June 04, 2023 04:16 PM (Q4IgG)

24 I got free Campari tomatoes at HEB today. They didn't really taste like anything. I miss good tomatoes.

Posted by: lin-duh at June 04, 2023 04:17 PM (UUBmN)

25 I'm going to go out on a limb and guess that the person who wrote the screed about hunter-gatherer/agriculturists has never grown a vegetable in his/her/its life. The cost for growing food is not negligible, especially when water and fuel costs are sky rocketing. But I suppose he/she/xer believes that farmers should provide food at no cost to anyone who wants to take it.

Posted by: Moki at June 04, 2023 04:17 PM (JrN/x)

26
Tales From The Kitchen
an occasional series

A few days ago I made my own hash browns. Peeled and shredded a large russet potato and fried it up in a skillet with some olive oil butter pepper and salt. Fashioned the potatoes into patties like at McDonald's. They came out crunchy on the outside and mashed potato-y on the inside.

I also made chicken cordon bleu. It was a good first effort, a bit dry but still good.
And I have discovered panko bread crumbs. How come nobody told me about panko bread crumbs before?

Posted by: DB - at June 04, 2023 04:17 PM (geLO8)

27 Jacques Pépin's latest book, Art of the Chicken, is wonderful, he uses roast chicken as a theme to describe noteworthy moments in his life. Includes recipes throughout. Bonus: his painting of chickens are delightful.

Posted by: Lizzy at June 04, 2023 04:18 PM (mo/0F)

28 I have an inane question. I like egg yolk.
Are there any suggestions for something that you can drop a couple of eggs into and when the eggs are done works well with the creaminess of the yolks?

Posted by: That Northern skulker at June 04, 2023 04:18 PM (VdGjU)

29 fooded nooded

Posted by: andycanuck (Vwz3I) at June 04, 2023 04:19 PM (Vwz3I)

30 My tip is: don't grill shrimp. It's a waste of shrimp. Grill the vegetables and do the shrimp low and slow on black iron, with butter and wine. JMHO.

Posted by: Yudhishthira's Dice at June 04, 2023 04:20 PM (oINRc)

31 20 I'm just doing a simple "vintage" recipe of 7-up bundt cake. Hopefully this pan doesn't stick. I tried this yesterday and a different pan I had stuck horribly... I threw it out.
Posted by: lin-duh at June 04, 2023 04:13 PM (UUBmN)

Crisco and flour the pan by hand. Sprays don't do so well in tube/bundt pans for some reason. I watch one professional baker's youtube who makes a paste of flour and crisco to paint onto pans with a brush, but I just do it the old fashioned way-smear crisco all over the pan with a paper towel and shake flour (or cocoa if it's a chocolate cake) to stick to the crisco.

Posted by: Moki at June 04, 2023 04:20 PM (JrN/x)

32 I usually salt at each step as well but didn't recently with some soup I made, fortunately just for myself. I was quickly reminded why I sautee my veggies first (with salt and spices) as the broth was savory enough but everything in it was extremely bland. Next time I'll remember.

Posted by: Polliwog the 'Ette at June 04, 2023 04:20 PM (nC+QA)

33 28 I have an inane question. I like egg yolk.
Are there any suggestions for something that you can drop a couple of eggs into and when the eggs are done works well with the creaminess of the yolks?
Posted by: That Northern skulker at June 04, 2023 04:18 PM (VdGjU)

Like Hollandaise?

Posted by: Nova Local at June 04, 2023 04:21 PM (exHjb)

34 Panko is awesome. I recently took a little slab of silver salmon and rubbed it with ghee and then pressed panko into it. Put in the air fryer for about four minutes. Served with coleslaw and a squeeze of lemon.

I got to have fish without the fishy smell!

Posted by: nurse ratched at June 04, 2023 04:21 PM (U2p+3)

35 Having a bit of crab dip for a snack right now. One of the ladies brought it to a BBQ I was attending a few weeks back and I raved about it as it was awesome. This morning said lady presented me with about a quart of it after Mass.

Blessed be good crab dip forever.

Posted by: Tonypete at June 04, 2023 04:21 PM (rH414)

36 Are there any suggestions for something that you can drop a couple of eggs into and when the eggs are done works well with the creaminess of the yolks?
Posted by: That Northern skulker
----
Any custards, sweet or savory.
Look up hot spring eggs, over rice with some soy sauce.

Posted by: lin-duh at June 04, 2023 04:22 PM (UUBmN)

37

Always thought the rubber band issue was limited to calamari. Chewing a mouthful of rubber just isn't my idea of gustatory joy.

Posted by: irongrampa at June 04, 2023 04:22 PM (KATBx)

38 Here on the gulf coast of Texas, when shrimp are in season, we can sometimes get 6 - 8 count right off the boat. That size grills very well. We’ll use wooden skewers and double-stick the shrimp at a slight angle. That makes them easier to turn without having them spin on the skewer. 1 to 2 minutes a side with seasoning depending on how they’re served. Mexican seasoning and tortillas are great with shrimp.

We also use an open grill basket for the smaller ones. Get 3 to 6 shrimp, two scallops, and a thin catfish fillet per person. Butter the first side, put them on the basket over a hot fire. Sprinkle with Cajun seasoning, then brush with butter (drizzle, really), flip and season the first side. Serve with rice cooked with mandarin orange juice with diced mandarin orange sections and some orange zest to intensify the flavor.

If you got the catfish thin enough, the fire dries it a bit instead of swelling the fish with water. The drying effect improves the texture.

Posted by: Advo at June 04, 2023 04:22 PM (VHN21)

39 Always thought the rubber band issue was limited to calamari. Chewing a mouthful of rubber just isn't my idea of gustatory joy.
Posted by: irongrampa

Poorly prepared calamari is rubbery.

Posted by: Tonypete at June 04, 2023 04:23 PM (rH414)

40 Thanks moki, I have some crisco around here...

Posted by: lin-duh at June 04, 2023 04:23 PM (UUBmN)

41 Birria tacos tonight. A bit labor intensive, but worth it. It's all about the consommé

Posted by: ghost of hallelujah, knows it's all ops at June 04, 2023 04:24 PM (sJHOI)

42 >>He is the beneficiary of, and current participant in human competition. Every human interaction has a touch of it, even in hard-line socialist hellholes...the sort of place that WEF types pine for...for other people.

And that's the point. They promote this agenda for the masses, not for themselves. He doesn't have to believe what he writes -- he writes this propaganda to convince us. Like Kerry jetting around the world in his private plan while demanding "we" get rid of cars, kill off livestock and learn to live without AC and heat.

Author: Paweł Jarczewski, CEO, Grupa Azoty. Chairman of the Technical and SHE Committee of the International Fertilizer Industry Association. . .Mr Jarczewski is a graduate of the Warsaw School of Economics, Foreign Trade
Faculty, Master of Science in economics and organisation of foreign trade.

Posted by: Lizzy at June 04, 2023 04:24 PM (mo/0F)

43 I've used this recipe from Ina Garten for grilled shrimp with crowd-pleasing results.

https://barefootcontessa.com/recipes/grilled-herb-shrimp

Posted by: olddog in mo at June 04, 2023 04:24 PM (ju2Fy)

44 Are there any suggestions for something that you can drop a couple of eggs into and when the eggs are done works well with the creaminess of the yolks?
Posted by: That Northern skulker at June 04, 2023 04:18 PM (VdGjU)


Ramen, especially chicken ramen with corn, green onion and julienned carrots; topping a burger; shakshuka; chilaquilas; cooked pasta with butter and parm.

If you like something, throw an over easy egg on it and see if it makes it better or worse. Sweet things, however, may not be improved with runny egg yolk!

Posted by: Moki at June 04, 2023 04:24 PM (JrN/x)

45 I hate scrubbing Pyrex bakers so much I bought the wife a Le Cruset stoneware baker.

Posted by: Jamaica NYC at June 04, 2023 04:24 PM (Eeb9P)

46 I crave salt, too, Jamaica NYC. I prefer a salty snack to a sweet one almost always.
Posted by: Dash my lace wigs!

Salty/crunchy is my go to also. I'll even stick pretzels into a bowl of ice cream.

Oh my!

Posted by: Tonypete at June 04, 2023 04:25 PM (rH414)

47 Is it better to peel schrimp before or after they've been cooked? Why waste all of that wonderful seasoning on unpeeled shrimp? Are they going into a dish, or shucked and sucked?

Posted by: Dr. Bone at June 04, 2023 04:25 PM (KVGVf)

48 I like Pepin. He seems to be a nice, unpretentious guy with whom you could have a beer or glass of wine. And then he'd show you who's the culinary boss. I especially liked how he just peeled off the back as a single piece, and then reassembled the entire bird for presentation.

I did notice a couple of things that I'm sure will cause great consternation to the American Karen class, though.

1) He cut out the wishbone, and then appeared to use the same knife to get a dollop of butter from the dish. This is a food safety no- no.

2) Along the same vein, he was handling the chicken, and then dipped his fingers into the salt and pepper cellars before salting the bird.

I suspect he would respond with the French equivalent of "sod off, Swampy".

Posted by: Archimedes at June 04, 2023 04:25 PM (eOEVl)

49 Bourbon is being marketed in so many different ways, it was only a matter of time before it was segmented by religion!

Hell, it's being marketed to the non-alcoholic market! Here's a review of the top five non-alcoholic whiskeys on the market!
https://tinyurl.com/2p8vdutx

Posted by: Drunk Moron at June 04, 2023 04:25 PM (JCZqz)

50 > Here's a review of the top five non-alcoholic whiskeys on the market!



what's the point of non-alcoholic whiskey

Posted by: DB - at June 04, 2023 04:27 PM (geLO8)

51 Here I assumed George Washington's mother served him as a kid PB &J
Boy was I wrong

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

52 I have made shusaka and like it. ( it includes eggs. $)

Posted by: That Northern skulker at June 04, 2023 04:27 PM (VdGjU)

53 Non alcoholic whiskey is as good as decaffeinated coffee
What's the point?

Posted by: Skip at June 04, 2023 04:28 PM (xhxe8)

54 what's the point of non-alcoholic whiskey
Posted by: DB

Same as most social points these days - virtue signaling.

Posted by: Tonypete at June 04, 2023 04:28 PM (rH414)

55 Eating leftover lemon chicken and rice (it's delish) and a salad made from lettuce from my own garden.

Posted by: All Hail Eris at June 04, 2023 04:28 PM (eOuNC)

56 Vanilla and pretzels sound awesome. I bought a bag of Snyders's pretzel bits honey mustard today. I got 10c/gal discount at BJ's gas. I hid the pretzels from myself. Does anyone here drink 2 gallons of whole milk a week like I do?

Posted by: Jamaica NYC at June 04, 2023 04:29 PM (Eeb9P)

57
Who has a good recipe for cooking scallops? I love them, done properly, especially the small ones.

Posted by: irongrampa at June 04, 2023 04:29 PM (KATBx)

58 what's the point of non-alcoholic whiskey
Posted by: DB

Same as most social points these days - virtue signaling.


I'm not sure it's usually virtue-signaling, but my daughters tell me that mocktails are very popular nowadays with the yoots.

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

59 I'm also learning how to use my espresso machine. I can make espresso and Americano but my cappuccino needs work. Steaming the milk correctly is a puzzlement.

Posted by: DB - at June 04, 2023 04:30 PM (geLO8)

60 I like watching Chef John of Food Wishes. He does a peri peri chicken that looks good and simple enough for me.

Posted by: That Northern skulker at June 04, 2023 04:30 PM (VdGjU)

61 ..2) Along the same vein, he was handling the chicken, and then dipped his fingers into the salt and pepper cellars before salting the bird.

I suspect he would respond with the French equivalent of "sod off, Swampy". Posted by: Archimedes at June 04, 2023 04:25 PM (eOEVl)



I dunno 'bout the pepper, but IIRC, the salt is a natural antibacterial. They didn't just "rub salt in the wound" to hear you yell ouchie!


Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at June 04, 2023 04:31 PM (e6UQI)

62 If I ever received non-alcoholic bourbon from someone, I'd fly into whatever a non-alcoholic blackout rage is called.

Posted by: Yudhishthira's Dice at June 04, 2023 04:31 PM (oINRc)

63 47 Is it better to peel schrimp before or after they've been cooked? Why waste all of that wonderful seasoning on unpeeled shrimp? Are they going into a dish, or shucked and sucked?
Posted by: Dr. Bone at June 04, 2023 04:25 PM (KVGVf)

I always peel them...and save the shells for a future broth.
It's easier to make sure your dish is always consistently good that way - and easier to make sure kids don't choke themselves on shells (which is why I always peeled them before). It is a ton of work for the chef, though...

Posted by: Nova Local at June 04, 2023 04:32 PM (exHjb)

64 I dunno 'bout the pepper, but IIRC, the salt is a natural antibacterial. They didn't just "rub salt in the wound" to hear you yell ouchie!



Good point.

Posted by: Archimedes at June 04, 2023 04:34 PM (eOEVl)

65 I've made Chef John's Sausage, Peppers, & Potatoes in my big ol' 15 in cast iron skillet. Very good and aesthetically pleasing. I like his method of making a couple bone-deep cuts on the chicken thighs to help them cook more evenly.

I also made his Chicken Parm recipe for my son's birthday a couple years ago. Excellent but very labor-intensive. I told him 'I hope you enjoyed it, 'cause I ain't making it again for awhile'

Posted by: ghost of hallelujah, knows it's all ops at June 04, 2023 04:36 PM (sJHOI)

66 suggestions for something that you can drop a couple of eggs into and when the eggs are done works well with the creaminess of the yolks?

Drop them into simmering (not boiling) cream, Vermont style. Possibly put them on a biscuit or English muffin when they’re done.

Posted by: Stephen Price Blair at June 04, 2023 04:36 PM (EXyHK)

67 My tip is: don't grill shrimp. It's a waste of shrimp. Grill the vegetables and do the shrimp low and slow on black iron, with butter and wine. JMHO.

Posted by: Yudhishthira's Dice at June 04, 2023 04:20 PM (oINRc)

My opinion too. That's how I could them now, but I am certainly open to something clever that won't kill the shrimp on the grill!

Posted by: CharlieBrown'sDildo at June 04, 2023 04:36 PM (ZCCyW)

68 How do you de-vein the shrimp if you don’t peel before cooking?

Posted by: Duke Lowell at June 04, 2023 04:37 PM (u73oe)

69 That spicy, blackened New Orleans style shrimp is pretty tasty.

Posted by: lin-duh at June 04, 2023 04:38 PM (UUBmN)

70 I rarely drink milk outright, my milk is used in breakfast with oatmeal or cream of wheat, or a ingredient.

And almost always toast PB&J now days

Posted by: Skip at June 04, 2023 04:40 PM (xhxe8)

71 When at home I use disposable nitrile gloves when handling raw meat. I also use them to eat buffalo wings, peel shrimp before eating, etc. It keeps the smell off your hands and any spices that would linger.

Posted by: lin-duh at June 04, 2023 04:41 PM (UUBmN)

72 In researching how to best keep our family healthy through the use of nutrition and common kitchen seasonings it was inevitable that I would come across ayurvedic nutritional philosophy as well. My CON roll was apparently low at birth and they have some specific foods they recommend for people who need strengthening in that area. I like a number of the suggestions but had never considered putting them together. Now I have a guideline (not a recipe since I didn't measure) for

Constitution Strengthening Nibbles

Salted Almonds, Dates, Sesame seeds, Honey, Ghee, whatever baking spice(s) you like because they all help a little

Pit dates, put all ingredients into a blender of some sort, blend until a paste is formed. Put paste in a container. If the container is fairly flat, cut the paste into bite sized pieces and put a whole almond on each. If the container is deep, a tablespoon full is about right.

I usually have one a day with/as a snack.

Posted by: Polliwog the 'Ette at June 04, 2023 04:42 PM (nC+QA)

73 Eggs

For a real treat, take two eggs, separate them, and whip the egg whites. Mix the egg yolks with about three tablespoons flavored syrup (or honey, or maple syrup, or sugar and wine) and cook over boiling water until it is as creamy as you like it. Fold the egg whites into the yolk and put into a bowl or dessert cup. Eat warm.

Very creamy.

Posted by: Stephen Price Blair at June 04, 2023 04:42 PM (EXyHK)

74 I like my shrimp boiled with a good cocktail sauce.

Posted by: polynikes at June 04, 2023 04:43 PM (MNhXM)

75 I'm not a wine connoisseur but had an excellent one out a few weeks back: Villa Sparina Gavi https://tinyurl.com/3hud56pk
There were two wine reps at the bar and they gave us several free bottles to try and this was a favorite.

Oh, and the bottle is neat - "developed together with the designer, Giacomo Bersanetti, who found inspiration in an ancient vase found during the renovation of the Gavi winery in Piedmont."

Posted by: Lizzy at June 04, 2023 04:43 PM (mo/0F)

76 I like my shrimp boiled with a good cocktail sauce.
Posted by: polynikes

I use Alton Brown's cocktail sauce recipe with my shrimp. I may add a bit more horseradish that he calls for though.

Posted by: Tonypete at June 04, 2023 04:45 PM (rH414)

77 We bought a 36 inch Blackstone griddle to use out on the patio while the kitchen is being renovated. Between the green egg and that, I may never cook inside again.

Posted by: CrotchetyOldJarhead at June 04, 2023 04:46 PM (YRsIm)

78 ..I rarely drink milk outright, my milk is used in breakfast with oatmeal or cream of wheat, or a ingredient. And almost always toast PB&J now days
Posted by: Skip at June 04, 2023 04:40 PM (xhxe



I am a Certified Milkaholic. Other folks buy bottled water to power through the day. I buy a quart of ICE COLD whole milk.

Confuses my M.D., what with my OK cholesterol
numbers and all. That, and eating lots of red meat, 'taters and such, too.

Throw in the bourbon and cigars, and I'm breaking every bit of advice he's used to giving, and prospering in the doing.

*counts blessings*

Every. Single. Day.


Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at June 04, 2023 04:46 PM (e6UQI)

79 Just throw your shrimp on the barbie. It's so simple even a Kiwi can do it.

Posted by: Diggery McDiggerface at June 04, 2023 04:46 PM (a3Q+t)

80 Fun nutritional fact: if you drink NA bourbon, you have to eat the still-beating hearts of at least two UFC fighters within two weeks or your dick falls off.

*The More You Know*

Posted by: Yudhishthira's Dice at June 04, 2023 04:47 PM (oINRc)

81 I can't wait to try making the roast chicken.

Posted by: TC at June 04, 2023 04:47 PM (cHOHf)

82 Going to do a hamburger on gas barbie soon.

Posted by: Skip at June 04, 2023 04:48 PM (xhxe8)

83 I'm with Advo on grilling shrimp. If large, cook on skewers, if small, kind of stir fry in a grill basket.

Posted by: Art Rondelet of Malmsey at June 04, 2023 04:49 PM (fTtFy)

84 Posted by: Tonypete at June 04, 2023 04:45 PM (rH414)

I'm a horseradish fan myself.

Posted by: polynikes at June 04, 2023 04:50 PM (MNhXM)

85 Are there any liquor stores named
Whiskey Business ?

Posted by: polynikes at June 04, 2023 04:51 PM (MNhXM)

86 Over the winter I made Cranberry Cordial as well as Cranberry Shrub (cranberries, sugar, and spices/herbs soaked in apple cider vinegar). I think I won't use the sugar in the cordial next time. It's just too sweet even for sipping. I think I'll use rum or brandy, like I did with my rambutan cordial, instead of vodka and hopefully that will be sweet enough.

I think with the shrub I will just make the berries and spices into vinegar instead of soaking them in vinegar. I can add sugar back in if I think it really needs it.

Posted by: Polliwog the 'Ette at June 04, 2023 04:51 PM (nC+QA)

87 I'm a horseradish fan myself.

Serendipitously, this week’s Supper Club recipe (see link in nic) is a horseradish meatloaf (from Oklahoma City, 1962). I need to make that again.

Posted by: Stephen Price Blair at June 04, 2023 04:52 PM (EXyHK)

88 yo wut sup

Posted by: rhennigantx at June 04, 2023 04:53 PM (BRHaw)

89 Horseradish, garlic and bacon go pretty well in mashed taters.

Posted by: CrotchetyOldJarhead at June 04, 2023 04:54 PM (YRsIm)

90 Bone apperteet, ya'll. My new favorite salad has become jicama, strawberry and blood orange slices with a honey/lime drizzle.

Posted by: Ben Had at June 04, 2023 04:54 PM (+/3Wf)

91 Reporting from OBX!
Nice drive today, about 6 hours.
Tomorrow is seafood day!

Posted by: gourmand du jour at June 04, 2023 04:54 PM (72qIu)

92 " Are there any liquor stores named Whiskey Business ?"

Yes, there's one on FM 2673 near Canyon Lake in central Texas.

Posted by: Art Rondelet of Malmsey at June 04, 2023 04:55 PM (fTtFy)

93 Posted by: Stephen Price Blair at June 04, 2023 04:52 PM (EXyHK)

Thanks I'll check it out.

My dad used horseradish with his ham steaks . I surprisingly liked it too as a kid.

Posted by: polynikes at June 04, 2023 04:55 PM (MNhXM)

94 Who has a good recipe for cooking scallops? I love them, done properly, especially the small ones.

Posted by: irongrampa at June 04, 2023 04:29 PM (KATBx)

I live in a commie hell-hole, but...damn! The local sea scallops are glorious.

All I do is saute them in a non-stick pan with lots of butter. Medium/Medium-high heat, and don't move them for three minutes or so. Then flip them when they have color, and do the same on the other side. No poking or moving.

Serve them immediately with the butter and juices from the pan poured over them.

But I like scallops raw, so these are warmed through, but not much else. I would call them "medium" at most.

Posted by: CharlieBrown'sDildo at June 04, 2023 04:55 PM (ZCCyW)

95 I use Alton Brown's cocktail sauce recipe with my shrimp. I may add a bit more horseradish that he calls for though.

I prefer to make it a bit simpler.
1/2c Ketchup (gasp!), 1-2 T ground horseradish, 1 T fresh lemon juice, 1-2 T Worcestershire sauce, and 1 clove minced garlic. Combine and whisk. Done.

Posted by: Archimedes at June 04, 2023 04:55 PM (eOEVl)

96 After much dithering, I finally got around to testing the sous vide setup on some cod filets. 130 deg. F at about 40 minutes from frozen, then a quick 60 second sear on each side.

Ohhh yeahhhh.

Posted by: Additional Blond Agent, STEM Guy at June 04, 2023 04:56 PM (ZSK0i)

97 I have a bunch of horseradish growing. Nothing like fresh horseradish.

Posted by: lin-duh at June 04, 2023 04:56 PM (UUBmN)

98 PB&J sandwich is the inspiration for the
PB&Janhattan, which I found just looking randomly around the internet.
2oz rye (or bourbon) 100 Proof if you can
0.5 oz Skrewball Peanut Butter "Whiskey"
0.5 oz Chambord Raspberry Liqueur
Shake with ice. Strain. Drink!

I was curious enough to get a small mini bottle of Skrewball, and try it out.
The amounts are almost correct. Skrewball is way too sweet and peanutty, so the half ounce is just right for 2oz of rye.
The Chambord though, gets overwhelmed.
I would recommend .75 oz. instead of .5 oz. It allows the Chambord to join the party more fully.

It's a surprisingly good drink. Dry enough to be an adult beverage. And doesn't overwhelm your mouth with peanut butter/Butterfinger taste.

Creme de Cassis(black currant liqueur) works at the
.5 oz amount cuz it has a stronger flavor and I think works better. Your choice though.

Bonus! Black currant liqueur puts you closer to the original PB&J ala the video above.

Give it a whirl.
You could use it as an after-dinner cocktail, but I suspect it would work really well with Chinese or Thai food. And BBQ.

Posted by: naturalfake at June 04, 2023 04:56 PM (RJQ8g)

99 I have a nice London Broil thats been marinating for a day tonight. and some collards just begging for a good cook.

And- 115 proof for a Bourbon is quite raw.... 151 rum is ok in mixed... but why would you torture yourself by drinking raw bourbon???

Posted by: Joe Wagner at June 04, 2023 04:57 PM (O/+Mn)

100 Bone apperteet, ya'll. My new favorite salad has become jicama, strawberry and blood orange slices with a honey/lime drizzle.

Posted by: Ben Had at June 04, 2023 04:54 PM (+/3Wf)


Sounds great!

Recipe, if you please.

Posted by: naturalfake at June 04, 2023 04:57 PM (RJQ8g)

101 Very creamy.
Posted by: Stephen Price Blair at June 04, 2023 04:42 PM (EXyHK)


Sounds kind of like a sabayon mousse.

Posted by: Additional Blond Agent, STEM Guy at June 04, 2023 04:58 PM (ZSK0i)

102 Suez Canal traffic briefly disrupted after a crude oil tanker breaks down.

I report this because the chyron here reporting it this a.m. said "curd oil" and I wondered WTF thing is "cheese" oil??!! No whey!

Posted by: andycanuck (Vwz3I) at June 04, 2023 04:59 PM (Vwz3I)

103
My tip is: don't grill shrimp. It's a waste of shrimp. Grill the vegetables and do the shrimp low and slow on black iron, with butter and wine. JMHO.

Posted by: Yudhishthira's Dice at June 04, 2023 04:20 PM


Just finished eating a k' bob. All the ingredients; new potatoes, red pepper, onion, mushroom, veal, grape tomatoes were perfect. The shrimp was blackened but under-cooked.

You have to take shrimp to 192 degrees in temperature. It's that simple. Easy to do indoor with a temp probe. Almost impossible outside. Next time I won't bother trying.

Posted by: Divide by Zero at June 04, 2023 04:59 PM (enJYY)

104 but why would you torture yourself by drinking raw bourbon???

Posted by: Joe Wagner at June 04, 2023 04:57 PM (O/+Mn)

Cask strength/barrel strength spirits can be wonderful! When made well they absolutely do not have a burning hot finish. The best ones are delightfully balanced.

I prefer them! But they are a bit pricey.

Posted by: CharlieBrown'sDildo at June 04, 2023 05:00 PM (ZCCyW)

105 I wonder if you could sear shrimp quickly them finish in a sous vide to done?

Posted by: lin-duh at June 04, 2023 05:01 PM (UUBmN)

106 Sounds kind of like a sabayon mousse.

The eggs aren’t beaten. It’s really just poached eggs, but poached in simmering cream. The whites end up soaking up a lot of the cream.

It’s very rich and very good.

Posted by: Stephen Price Blair at June 04, 2023 05:02 PM (EXyHK)

107 It’s very rich and very good.

Got it! I think I might just have to give that try.

Posted by: Additional Blond Agent, STEM Guy at June 04, 2023 05:02 PM (ZSK0i)

108 I wonder if you could sear shrimp quickly them finish in a sous vide to done?

Posted by: lin-duh at June 04, 2023 05:01 PM (UUBmN)

You would lose the crunch of the sear.

Posted by: CharlieBrown'sDildo at June 04, 2023 05:03 PM (ZCCyW)

109 90 Bone apperteet, ya'll. My new favorite salad has become jicama, strawberry and blood orange slices with a honey/lime drizzle.

Posted by: Ben Had

You're killing me.

Posted by: nurse ratched at June 04, 2023 05:03 PM (c2jz5)

110 Natural fake, peel and shred a couple of jicama, add sliced strawberry and orange or mango. Drizzle is 3 parts honey 1 part lime juice.

Posted by: Ben Had at June 04, 2023 05:04 PM (+/3Wf)

111 AB InBev's market capitalization fell to $107.44 billion through the end of May — down more than $27 billion from the $134.55 billion value the company had on March 31

6X value of Sam Adams
ha

Posted by: rhennigantx at June 04, 2023 05:04 PM (BRHaw)

112 Boiling anything in plastic and then proclaiming it to be yummy is just stupid. Especially seafood.

Please. Stop.

Posted by: nurse ratched at June 04, 2023 05:05 PM (c2jz5)

113 Yomama eats salad??

Posted by: andycanuck (Vwz3I) at June 04, 2023 05:05 PM (Vwz3I)

114 I'm going to go out on a limb and guess that the person who wrote the screed about hunter-gatherer/agriculturists has never grown a vegetable in his/her/its life. The cost for growing food is not negligible, especially when water and fuel costs are sky rocketing. But I suppose he/she/xer believes that farmers should provide food at no cost to anyone who wants to take it.
Posted by: Moki

You're beautiful when you're angry !

Posted by: JT at June 04, 2023 05:05 PM (T4tVD)

115 You would lose the crunch of the sear.
Posted by: CharlieBrown'sDildo
---
That would be a problem

Posted by: lin-duh at June 04, 2023 05:06 PM (UUBmN)

116 68 How do you de-vein the shrimp if you don’t peel before cooking?
Posted by: Duke Lowell at June 04, 2023 04:37 PM (u73oe)

https://tinyurl.com/Toadfish-Shrimp-Deveiner

Posted by: jix at June 04, 2023 05:07 PM (DU7iZ)

117 Natural fake, peel and shred a couple of jicama, add sliced strawberry and orange or mango. Drizzle is 3 parts honey 1 part lime juice.
Posted by: Ben Had at June 04, 2023 05:04 PM (+/3Wf)


Thank you!

Posted by: naturalfake at June 04, 2023 05:07 PM (RJQ8g)

118 Please. Stop.

Posted by: nurse ratched at June 04, 2023 05:05 PM (c2jz5)

Who said anything about boiling?

All that dope you are smoking has degraded your reading comprehension!

Posted by: CharlieBrown'sDildo at June 04, 2023 05:07 PM (ZCCyW)

119 Please. Stop.
Posted by: nurse ratched
-----
But, I thought you liked me?

Posted by: lin-duh at June 04, 2023 05:07 PM (UUBmN)

120 I drink Scotch straight why wouldn't one drink bourbon that way?
Yet a long past uncle drank his with iced tea, it was good

Posted by: Skip at June 04, 2023 05:08 PM (xhxe8)

121 Alex @brix_rosa · 15h
If they held a roasted cricket eating contest at the next World Economic Forum meeting who would win?
+ Klaus
+Greta
+ Gates
+ Kerry

124 votes · 8 hours left

Posted by: andycanuck (Vwz3I) at June 04, 2023 05:09 PM (Vwz3I)

122 Who said anything about boiling?

All that dope you are smoking has degraded your reading comprehension!
Posted by: CharlieBrown'sDildo


Ok. Soaking your food in plastic bags in hot water.... gross. Learn how to cook.

Posted by: nurse ratched at June 04, 2023 05:10 PM (c2jz5)

123 I've heard it said that meats, all of them, even seafood need to reach room temperature before cooking for optimal texture. IMO shrimp seem to benefit from this. Never had a rubbery one if I do that.

Posted by: Martini Farmer at June 04, 2023 05:10 PM (Q4IgG)

124 Got it! I think I might just have to give that try.

Wait, you were commenting on my second recipe. Yes, that is a lot like a sabayon. In fact, it’s a zabaglione.

Posted by: Stephen Price Blair at June 04, 2023 05:10 PM (EXyHK)

125 Second best meal I ever had was a Shrimp Ettouffee made by a Cajun girl transplant to Denver who had it waiting for us on our return from skiing.

Best meal ever was a convenience store sandwich in that plastic triangle container after being stranded 8 hrs in a boat in the middle of a swamp.

Posted by: polynikes at June 04, 2023 05:10 PM (MNhXM)

126 All In! for grilled shrimp. I think you have the key concerns right:
1) If you are going to grill shrimp, get the BIG ONES!
2) Go with a lower heat, you aren't trying to sear a big cut of beef, even the largest shrimp don't even weigh the same as a simple hamburger.
3) DE-VEIN the shrimp!!!! No, seriously, get the mud vein out of them!
4) Seasoning! After draining the shrimp, add some seasoning that includes at least 1/4 cup EVOO. Specific seasonings are up to you, but the EVOO will keep them from sticking to grill and add some extra flavor.
5) Timing and turning! Even on the lowest settings, even LARGE shrimp only take about 4 minutes per side. Longer and you have "shrimp rubber".

-SLV

Posted by: Shy Lurking Voter at June 04, 2023 05:10 PM (e/Osv)

127 A small plane that flew over a restricted area of Washington DC likely prompted the Pentagon to scramble an interceptor fighter jet Sunday afternoon.

The private Cessna jet from Elizabethton, Tennessee appeared unresponsive as it came close to both the US Capitol building and the White House at around 3.30pm, Federal Aviation Administration officials say.

Posted by: rhennigantx at June 04, 2023 05:11 PM (BRHaw)

128 The lovely and adventurous Mrs naturalfake is making Japanese-style braised pork belly today.

Probably, we'll be using it with Chinese steamed buns, various fresh veg, ginger, and Hoisin sauce.

But, it great on rice as well.

Maybe I'll use up my Skrewball making PB&Janhattans. In my head, that seems like a good combination with the Japanese pork belly.

Posted by: naturalfake at June 04, 2023 05:11 PM (RJQ8g)

129 Lin-duh.

I DO like you. Please stop cooking your food in plastic bags. Are you certain none of that is leeching into your food?

Posted by: nurse ratched at June 04, 2023 05:11 PM (c2jz5)

130 Very hot bacon grease, throw in raw shrimp turn once and done?

Posted by: Ben Had at June 04, 2023 05:12 PM (+/3Wf)

131 Not just shrimp, grilled venison also benefits from a sauce -- everyone knows you sear and roux bucks!

Posted by: andycanuck (Vwz3I) at June 04, 2023 05:12 PM (Vwz3I)

132 Learn how to cook.

Posted by: nurse ratched at June 04, 2023 05:10 PM (c2jz5)

I realize that you left-coast lefties can't change their opinions even when presented with new facts, but I hope you realize that you have eaten Sous Vide food, and complimented the chef.

Posted by: CharlieBrown'sDildo at June 04, 2023 05:13 PM (ZCCyW)

133 I usually marinate the shrimp in lime juice (like a ceviche) then let it sit on the side of grill for about 30 seconds on a side to get marks and some smoke. The shrimp won't overcook and the spice doesn't burn either.

Posted by: CrotchetyOldJarhead at June 04, 2023 05:13 PM (YRsIm)

134 nurse, fair play for all the scrumptious recipes you post

Posted by: Ben Had at June 04, 2023 05:14 PM (+/3Wf)

135 Hey CBD,

what's the sauce there with your grilled shrimp?

Posted by: naturalfake at June 04, 2023 05:14 PM (RJQ8g)

136 In fact, it’s a zabaglione.

Posted by: Stephen Price Blair at June 04, 2023 05:10 PM (EXyHK)

That's the ice-cleaning machine they use at hockey rinks?

Posted by: CharlieBrown'sDildo at June 04, 2023 05:15 PM (ZCCyW)

137 A small plane that flew over a restricted area of Washington DC likely prompted the Pentagon to scramble an interceptor fighter jet Sunday afternoon. President Biden responded by ordering the F-16 Pilot out of the jet and Biden flew it, launched a air-to-air missile and shot down the intruder. He then went supersonic over the White House Top Gun Style and did a 5G victory roll to tell the country he is in charge

Posted by: Wolf Blitzer at CNN at June 04, 2023 05:15 PM (66jxp)

138 what's the sauce there with your grilled shrimp?

Posted by: naturalfake at June 04, 2023 05:14 PM (RJQ8g)

I pulled that photo off the internet, but it looks like something made with pomegranate.

Posted by: CharlieBrown'sDildo at June 04, 2023 05:16 PM (ZCCyW)

139
Ah, she's also making some bok-choi thingy as well.

Now, that we can get fresh bok-choi down at the HMart, I've really started liking it as a vegetable.

It's becoming one of my favorites.

Posted by: naturalfake at June 04, 2023 05:18 PM (RJQ8g)

140 Please. Stop.
Posted by: nurse ratched at June 04, 2023 05:05 PM (c2jz5)


You're not the boss of me!

Posted by: Additional Blond Agent, STEM Guy at June 04, 2023 05:19 PM (ZSK0i)

141 A small plane that flew over a restricted area of Washington DC likely prompted the Pentagon to scramble an interceptor fighter jet Sunday afternoon.

The private Cessna jet from Elizabethton, Tennessee appeared unresponsive as it came close to both the US Capitol building and the White House at around 3.30pm, Federal Aviation Administration officials say.
-------
Flown by an East Indian Nazi perhaps?

Intel Point Alert @IntelPointAlert · 1h
BREAKING: Cessna plane crashes into mountains after flying over DC unresponsive, prompting sonic boom to be heard as fighter jets scrambled

BNO News @BNONews · 1h
Small plane which crashed in Virginia flew through a no-fly zone, coming close to both the White House and the U.S. Capitol

FAA: "A Cessna Citation crashed into mountainous terrain in a sparsely populated area of southwest Virginia around 3 p.m. local time on June 4. The aircraft took off from Elizabethton Municipal Airport in Elizabethton, Tenn., and was bound for Long Island MacArthur Airport in New York. The FAA and NTSB will investigate. The NTSB will be in charge of the investigation and provide all further updates."

Posted by: andycanuck (Vwz3I) at June 04, 2023 05:19 PM (Vwz3I)

142 That's the ice-cleaning machine they use at hockey rinks?

They make the greatest shaved ice. Flavored with anger and pain.

Posted by: Stephen Price Blair at June 04, 2023 05:19 PM (EXyHK)

143 Now the cat is out of the bag

Posted by: Skip at June 04, 2023 05:19 PM (xhxe8)

144 what's the sauce there with your grilled shrimp?

Posted by: naturalfake at June 04, 2023 05:14 PM (RJQ8g)

I pulled that photo off the internet, but it looks like something made with pomegranate.
Posted by: CharlieBrown'sDildo at June 04, 2023 05:16 PM (ZCCyW)


Ah, too bad. It looks like the sort of thing I'd like.

Posted by: naturalfake at June 04, 2023 05:20 PM (RJQ8g)

145 Please stop cooking your food in plastic bags. Are you certain none of that is leeching into your food?
Posted by: nurse ratched
----
I've never sous vided seafood. It was merely a passing thought
But sous vide does have a place in cooking, especially for long, slow cooking. It's also excels when needing to reheat a full brisket or pastrami without drying it out or cooking it further.

Posted by: lin-duh at June 04, 2023 05:20 PM (UUBmN)

146 And a dusting of shattered teeth...

Posted by: Additional Blond Agent, STEM Guy at June 04, 2023 05:20 PM (ZSK0i)

147 BTW my wife makes her own Peanut butter, I tell her they make it, can even get natural or organic

Posted by: Skip at June 04, 2023 05:21 PM (xhxe8)

148 First time I ever had calamari was in Turkey. There was a big outdoor buffet at the hotel where we were stationed, and it was quite the spread. I went about and gathered some food, including these small onion rings. Well, I was chatting with someone and working my way through my plate when I popped one of these onion rings into my mouth. And I had never had such chewy onion rings. I mean like a teething ring chewy.

Now, with the exception of one item (I think it was spicy meatball), none of the food had impressed me to that point. It was edible and ok, but nothing to write home about. But when I mentioned how chewy these onion rings were to the guy with whom I was speaking, he laughed and told me it was calamari. Then he tried one and almost put it back on his plate - because he said they weren't supposed to be rubbery like that.

It was a couple of years before I tried calamari again.
Come to think of it, I'm not a big fan of onion rings now....

Posted by: GWB at June 04, 2023 05:22 PM (vQrdQ)

149 BTW my wife makes her own Peanut butter, I tell her they make it, can even get natural or organic
Posted by: Skip at June 04, 2023 05:21 PM (xhxe8)

Skippy’s?

Posted by: Stephen Price Blair at June 04, 2023 05:23 PM (EXyHK)

150 Posted by: andycanuck (Vwz3I) at June 04, 2023 05:19 PM (Vwz3I)

Sounds like one of those air leak at a high altitude dealios where the pilot and occupants conk out from lack of oxygen.

Posted by: naturalfake at June 04, 2023 05:23 PM (RJQ8g)

151 I have done sous vide before and it turned out really well.

You take freezer bags (they have to be freezer bags, not "storage" bags), crack a couple of eggs and scramble them and put them in there. Then add what you like for fixin's. Seal 'em real tight and put them in your camping stuff. When you get up in the morning, just shake it and squish it to mix everything up, then toss it in a pot of boiling water. Makes a great omelet, and you, at most, have to clean a spoon. (Important: have everyone write their name on the bag in permanent marker before throwing in the water, and only do a few at a time.)

Posted by: GWB at June 04, 2023 05:26 PM (vQrdQ)

152
My sous vide bags are prepared from the finest virgin plastic on the planet. When I insert my protein and seal them they actually say, "Oh, that hurts, pull out!"

Posted by: Divide by Zero at June 04, 2023 05:27 PM (enJYY)

153 salted roasted peanuts, shell and all.
Posted by: Jamaica NYC at June 04, 2023 04:09 PM (Eeb9P)

There are better ways to get your fiber.

Posted by: GWB at June 04, 2023 05:27 PM (vQrdQ)

154 Sounds like one of those air leak at a high altitude dealios where the pilot and occupants conk out from lack of oxygen.
----------
Sounds good; more likely than than a pilot medical emergency.

Posted by: andycanuck (Vwz3I) at June 04, 2023 05:28 PM (Vwz3I)

155 Calamari/squid have to be very lightly cooked or cooked to death. Otherwise chewy chewy chewy.

Posted by: Thesokorus at June 04, 2023 05:29 PM (qWNvd)

156 >>> 85 Are there any liquor stores named
Whiskey Business ?
Posted by: polynikes at June 04, 2023 04:51 PM (MNhXM)

Drop the 'e' for a kitchen store.

Posted by: Helena Handbasket at June 04, 2023 05:30 PM (llON8)

157 Watching on YouTube the same video guy on PB& J does one on Texas Chkli

Posted by: Skip at June 04, 2023 05:31 PM (xhxe8)

158 I'm going to make bagels tonight. Just put together the dough and am letting it rise now. Tried out the new old KitchenAid, which worked fine. Ineed to dig out the grain grinder. Wish I had more time to do stuff. I really want o take the other one apart. It was supposedly a refurb from Kitchen Aid and doesn't work well

Posted by: Notsothoreau at June 04, 2023 05:32 PM (ouTlx)

159 Bourbon + ice tea?!??@?!?

Posted by: Thesokorus at June 04, 2023 05:33 PM (qWNvd)

160 Does anyone here use commercial dried hash browns? I am trying different brands because it is a royal PITA to dehydrate them myself.

Posted by: Mister Scott (Formerly GWS) at June 04, 2023 05:34 PM (ncXxy)

161 I tasted that Screwball Peanut Butter Whiskey once.

I chase bourbon for my buddy who's a collector, the peanut butter thing seemed unique. It was.

Never again.

Also CBD I'd love to get some reverse cowgirl at the cowgirl cafe. Don't think that's on the menu tho.

Posted by: NC Ref 61 at June 04, 2023 05:34 PM (fnmJK)

162 https://youtu.be/vM6nkG4vP0Q

Posted by: Skip at June 04, 2023 05:35 PM (xhxe8)

163 Funny you should link that Pepin video. I watched that a few days ago and told myself I need to try that method.

Posted by: RedMindBlueState at June 04, 2023 05:36 PM (Wnv9h)

164 That guy is a gay, right?

Posted by: Thesokorus at June 04, 2023 05:36 PM (qWNvd)

165 Yes bourbon in cold ice tea

Posted by: Skip at June 04, 2023 05:36 PM (xhxe8)

166 well-marbled NY strip steaks and elk backstrap
Just so long as you're not asking USAToday for that elk. You might get elf, instead. They do NOT cook up well, as they're so full of sugar.

https://tinyurl.com/2s3rfhyn

Posted by: GWB at June 04, 2023 05:36 PM (vQrdQ)

167 165 Yes bourbon in cold ice tea
Posted by: Skip at June 04, 2023 05:36 PM (xhxe

Hey thanks for making me an alcoholic.

Posted by: Thesokorus at June 04, 2023 05:37 PM (qWNvd)

168 Bonus: his painting of chickens are delightful.
Posted by: Lizzy at June 04, 2023 04:18 PM (mo/0F)

Do the chickens mind much? I assume it's before he plucks them, at least - I can't imagine even watercolor tastes too good from the oven.

Posted by: GWB at June 04, 2023 05:38 PM (vQrdQ)

169 Posted by: Thesokorus at June 04, 2023 05:37 PM

Glad to help out

Posted by: Skip at June 04, 2023 05:39 PM (xhxe8)

170 I tasted that Screwball Peanut Butter Whiskey once.

I chase bourbon for my buddy who's a collector, the peanut butter thing seemed unique. It was.

Never again.

Also CBD I'd love to get some reverse cowgirl at the cowgirl cafe. Don't think that's on the menu tho.
Posted by: NC Ref 61 at June 04, 2023 05:34 PM (fnmJK)


Yeah, you wouldn't want to drink Skrewball by itself.

But, it works well as a non-dominant flavor in that particular cocktail.

But, that's what I thought when I got it. And, that's why I didn't by more than a mini bottle.

I don't know what else you'd use it for.

BP&Janhattan worth making though.

Posted by: naturalfake at June 04, 2023 05:39 PM (RJQ8g)

171 I watched that a few days ago and told myself I need to try that method.

Posted by: RedMindBlueState at June 04, 2023 05:36 PM (Wnv9h)

It's pretty easy, although a bit messy.

And delicious.

But get a good chicken.

Posted by: CharlieBrown'sDildo at June 04, 2023 05:40 PM (ZCCyW)

172 I'm making one of my bachelor meals tonight which I love. Takes 5 minutes so meats the Weasel requirement.

Bag of Uncle Ben's Red Beans and rice mixed with Hormel Beef Tips with gravy. Add a few buttered rolls and I'm as satisfied as if I had a high priced steak. Again the palate of a hobo.

Posted by: polynikes at June 04, 2023 05:40 PM (MNhXM)

173 Food related:

The Babylon Bee @TheBabylonBee · 7h
Elon Musk Weeds Out Remaining Woke Twitter Employees With Avocado Toast Trap
https://buff.ly/3WH9Wk5

Posted by: andycanuck (Vwz3I) at June 04, 2023 05:41 PM (Vwz3I)

174 It's pretty easy, although a bit messy.

And delicious.

But get a good chicken.
Posted by: CharlieBrown'sDildo at June 04, 2023 05:40 PM

*nods sagely*

I haven't just straight up roasted a chicken in ages.

Posted by: RedMindBlueState at June 04, 2023 05:42 PM (Wnv9h)

175 Posted by: GWB at June 04, 2023 05:36 PM (vQrdQ)

What's the season for elf? Obviously not during the run-up to Christmas.

Posted by: CharlieBrown'sDildo at June 04, 2023 05:42 PM (ZCCyW)

176 I am waddling down government street in Victoria. Stuffed on Irish stew and Harps lager.
Ahhhhhh!!

Posted by: Diogenes at June 04, 2023 05:42 PM (+ekwe)

177 I haven't just straight up roasted a chicken in ages.

Posted by: RedMindBlueState at June 04, 2023 05:42 PM (Wnv9h)

I have a pretty straightforward recipe for roast chicken with onion, and it has become my go-to, because it is stupidly easy to prep, and it's delicious.

I think I'll write it up for the Food Thread, or maybe even do a video.

Posted by: CharlieBrown'sDildo at June 04, 2023 05:44 PM (ZCCyW)

178 Takes 5 minutes so meats the Weasel requirement. .....

That wasn't a pun attempt . That was autocrap f'ing with me.

Posted by: polynikes at June 04, 2023 05:44 PM (MNhXM)

179 My grandmother was a Bourbon and ginger ale drinker. It was a weird brand of ginger ale she got locally in Florida. No idea what it was called. Only came in green glass bottles.

Posted by: Martini Farmer at June 04, 2023 05:44 PM (Q4IgG)

180 I usually make scampi when I've got shrimp.

Posted by: rebar at June 04, 2023 05:45 PM (Mzdiz)

181 The Babylon Bee @TheBabylonBee · 4h
Heartwarming: Dog Finally Reunited With Owner Who Left For 30 Seconds To Grab The Mail

Posted by: andycanuck (Vwz3I) at June 04, 2023 05:46 PM (Vwz3I)

182 Tonight Boy. F. is making his specialty bbq chicken with roasted carrots, zucchini, and mushroom spaghetti.

Posted by: San Franpsycho at June 04, 2023 05:49 PM (RIvkX)

183 We grill shrimp a lot.

Marinate in Catalina dressing. That is all.

Posted by: San Franpsycho at June 04, 2023 05:53 PM (RIvkX)

184 I have a pretty straightforward recipe for roast chicken with onion, and it has become my go-to, because it is stupidly easy to prep, and it's delicious.

I think I'll write it up for the Food Thread, or maybe even do a video.
Posted by: CharlieBrown'sDildo at June 04, 2023 05:44 PM

Sounds good. Looking forward to it.

Last weekend I made RedChief's 48 hour sous vide chuck again for some friends. Damn, that's tasty. Lots of garlic, lots of rosemary. It was well received.

Posted by: RedMindBlueState at June 04, 2023 05:54 PM (Wnv9h)

185 I don't roast whole chicken anymore. At the least I spatchcock.

Posted by: San Franpsycho at June 04, 2023 05:54 PM (RIvkX)

186 >>> 181 The Babylon Bee @TheBabylonBee · 4h
Heartwarming: Dog Finally Reunited With Owner Who Left For 30 Seconds To Grab The Mail
Posted by: andycanuck (Vwz3I) at June 04, 2023 05:46 PM (Vwz3I)

Heh.

My version would be 'cat finally reunited with owner who left for 15 minutes to feed the chickens'.

Posted by: Helena Handbasket at June 04, 2023 05:54 PM (llON8)

187 I don't roast whole chicken anymore. At the least I spatchcock.
Posted by: San Franpsycho at June 04, 2023 05:54 PM

I do that a lot with another of Pepin's recipes. Mustard crusted chicken. Love that one.

Posted by: RedMindBlueState at June 04, 2023 05:57 PM (Wnv9h)

188 WEF

As I try to be observant on my Sabbath, I'll not comment that godless assembly...

Bourbon! Now there's a manifestation of God's love for His people, right there. Picked up some Buffalo Trace in lieu of birthday cake last week. My first experience with that label and I am very pleased with it.

Posted by: Joe Kidd at June 04, 2023 05:57 PM (bUGMk)

189 Oy vey! Just one drink for me. No ice. Bigger glass.

Posted by: Eromero at June 04, 2023 05:58 PM (DXbAa)

190 Last weekend I made RedChief's 48 hour sous vide chuck again for some friends.

Posted by: RedMindBlueState at June 04, 2023 05:54 PM (Wnv9h)

It does look tasty!

Do you do his high temp. start, or do you brave the wilds of Lactobacillus?

Posted by: CharlieBrown'sDildo at June 04, 2023 05:58 PM (ZCCyW)

191 Picked up some Buffalo Trace in lieu of birthday cake last week. My first experience with that label and I am very pleased with it.

Posted by: Joe Kidd at June 04, 2023 05:57 PM (bUGMk)

Happy Birthday!

Yup...Buffalo Trace is a solid bourbon. I am never disappointed when I see that at a bar. I know I will be drinking something good.

Posted by: CharlieBrown'sDildo at June 04, 2023 06:00 PM (ZCCyW)

192 recipe for shrimp or boneless pork medallions

CREOLE BBQ MARINADE
1/4 cup butter
2 tbsp. creole mustard (or 2 tbsp. yellow mustard plus 1/4 tsp. Cajun seasoning)
juice of 1 lemon, strained
5 large cloves garlic, minced
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 tsp. salt (omit for shrimp)

In a small pan, melt butter on low heat. Add rest of ingredients. Stir until blended and warmed through, then allow to cool. For best results, apply marinade to shrimp (30+ minutes) or pork medallions (overnight). Peeling shrimp before applying marinade will make serving and eating less messy, but there will also be less flavor. Grill shrimp for 2 minutes each side, a little longer for the pork.

Be forewarned this is truly ugly-looking during the marinating stage; but you'll love the appearance and the taste after the shrimp or pork has been grilled!

Posted by: Kathy at June 04, 2023 06:02 PM (JklXp)

193 Ok, cake stuck again especially the "crumb"... I'm making that cake release goop. I will make one last attempt next weekend before I start throwing pans. I went and dug that other pan out of recycling and will give it one last chance with the goop. Will wash well first...

Posted by: lin-duh at June 04, 2023 06:02 PM (UUBmN)

194 Watershed is the drink of choice tonight.

Posted by: Ben Had at June 04, 2023 06:03 PM (n9R56)

195 The lovely and adventurous Mrs naturalfake is making Japanese-style braised pork belly today.

Probably, we'll be using it with Chinese steamed buns, various fresh veg, ginger, and Hoisin sauce. ...
Posted by: naturalfake at June 04, 2023 05:11 PM (RJQ8g)
===

That sounds really good.

Posted by: San Franpsycho at June 04, 2023 06:03 PM (RIvkX)

196 Longtime commenter "Martini Farmer" sent this along, and I got a good laugh out of it. Bourbon is being marketed in so many different ways, it was only a matter of time before it was segmented by religion!


Recently I bartended a Celebration of Life for a nice Episcopalian lady that passed away.

The Minister that spoke at the CoL introduced me to a new joke about the Episcopalian propensity for adult beverages at any gathering.

He said "Wherever two or more are gathered, a fifth is there."

Rather humorous, IMO.

Posted by: 18th Century Indians at June 04, 2023 06:03 PM (HmMJT)

197
Yup...Buffalo Trace is a solid bourbon. I am never disappointed when I see that at a bar. I know I will be drinking something good.
Posted by: CharlieBrown'sDildo at June 04, 2023 06:00 PM (ZCCyW)

I'm enjoying some Buffalo Trace at this exact moment.

Posted by: NL at June 04, 2023 06:04 PM (eGTCV)

198 Oops. Off Haji sock.

Posted by: Bitter Clinger at June 04, 2023 06:04 PM (HmMJT)

199 "Wherever two or more are gathered, a fifth is there."
----
That is funny!

Posted by: lin-duh at June 04, 2023 06:05 PM (UUBmN)

200 I will be having a Sazerac, made with Old Overholt Bottled In Bond.

First time using it for Sazeracs, so it will be interesting!

Posted by: CharlieBrown'sDildo at June 04, 2023 06:05 PM (ZCCyW)

201 Staying at different hotels is fun, especially ones that include breakfast. One item we had this morning I can't find in my AO is pre-cooked bacon. Just microwave it for a minute or so. Crispy and good.
Where have you been all my life?

Posted by: gourmand du jour at June 04, 2023 06:05 PM (72qIu)

202 My wife - bless her - is a Brit, and therefore not a cook. Except for roast chickens, at which she excels.

After watching a cooking show, she decided to crock pot a brisket that was in the permafrost section of the freezer. Her idea of cooking is prep it all in a pan (or crockpot), then leave it for 8 hours. It works for roast chicken.

The brisket: It's Dead, Jim.

She couldn't figure out why it didn't taste like in all those BBQ places we go to. My "Well, honey, you didn't smoke it" was met with a frosty stare.

Still, in the interest of.... harmony..... i had slices of it on a pita. It was ok.

Posted by: goatexchange at June 04, 2023 06:07 PM (APPN8)

203 Where have you been all my life?

Posted by: gourmand du jour at June 04, 2023 06:05 PM (72qIu)

You can make bacon in the microwave...it's easy and really quick...maybe three minutes tops.

Posted by: CharlieBrown'sDildo at June 04, 2023 06:07 PM (ZCCyW)

204 Do you do his high temp. start, or do you brave the wilds of Lactobacillus?
Posted by: CharlieBrown'sDildo at June 04, 2023 05:58 PM

I did the high temp start. It certainly doesn't hurt the finished product.

Posted by: RedMindBlueState at June 04, 2023 06:08 PM (Wnv9h)

205 I am having a Wild Turkey Mule. It makes everything taste better.

Posted by: goatexchange at June 04, 2023 06:09 PM (APPN8)

206 You can make bacon in the microwave...it's easy and really quick...maybe three minutes tops.
Posted by: CharlieBrown'sDildo at June 04, 2023 06:07 PM

Learned that trick from Jacques. It's the only way I do bacon now.

Posted by: RedMindBlueState at June 04, 2023 06:09 PM (Wnv9h)

207 I need to get a bottle of scotch

Posted by: Skip at June 04, 2023 06:10 PM (xhxe8)

208 Does it make a greasy mess in your microwave?
I'll try it anyway when I get back.

Posted by: gourmand du jour at June 04, 2023 06:11 PM (72qIu)

209 "Wherever two or more are gathered, a fifth is there."
----
That is funny!
Posted by: lin-duh at June 04, 2023 06:05 PM

I used a similar gag for an impromptu toast contest.

"Here's to my fellow members of the bar, the distillers' best friends. Wherever four lawyers are gathered together, you will certainly find a fifth."

Won me a hip flask.

Posted by: RedMindBlueState at June 04, 2023 06:11 PM (Wnv9h)

210 Skip: Ardbeg. Something for any palate and wallet.

Posted by: goatexchange at June 04, 2023 06:11 PM (APPN8)

211 >>> 192 recipe for shrimp or boneless pork medallions

CREOLE BBQ MARINADE
1/4 cup butter
2 tbsp. creole mustard (or 2 tbsp. yellow mustard plus 1/4 tsp. Cajun seasoning)
juice of 1 lemon, strained
5 large cloves garlic, minced
1 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/2 tsp. salt (omit for shrimp)

In a small pan, melt butter on low heat. Add rest of ingredients. Stir until blended and warmed through, then allow to cool. For best results, apply marinade to shrimp (30+ minutes) or pork medallions (overnight). Peeling shrimp before applying marinade will make serving and eating less messy, but there will also be less flavor. Grill shrimp for 2 minutes each side, a little longer for the pork.

Be forewarned this is truly ugly-looking during the marinating stage; but you'll love the appearance and the taste after the shrimp or pork has been grilled!
Posted by: Kathy at June 04, 2023 06:02 PM (JklXp)

Perfect timing, I have pork chops defrosting for dinner!

Posted by: Helena Handbasket at June 04, 2023 06:12 PM (llON8)

212 I forgot to mention to the church earlier this week that we were having a luncheon after church which we normally have the first Sunday of the month, so I wasn't sure what we'd end up with, but we ended up with lots of salad and black olives and cut up avocado, baby carrots, cherry tomatoes
and hummus and crackers for those that eat bread. 0ne woman in my church is a great cook and she made enough homemade eggplant parmesan with her own marinara sauce to feed everybody there .and she also made delicious homemade rolls.

It is good that I don't have to cook on a Sunday afternoon.

Posted by: FenelonSpoke at June 04, 2023 06:12 PM (KPf5X)

213 Does it make a greasy mess in your microwave?
I'll try it anyway when I get back.
Posted by: gourmand du jour at June 04, 2023 06:11 PM

Cover with a layer or two of paper towels, and no. No mess, no fuss.

Posted by: RedMindBlueState at June 04, 2023 06:12 PM (Wnv9h)

214 Lin-duh,

My Laurel's Bread Book has a lecithin/oil grease for pans. 1/2c lecithin plus 1c liquid vegetable oil. Blend with a blender and store in the fridge. Use a very thin coat. Stuff will not stick to this.

Posted by: Notsothoreau at June 04, 2023 06:12 PM (ouTlx)

215 It keeps the smell off your hands and any spices that would linger.
Posted by: lin-duh at June 04, 2023 04:41 PM (UUBmN)

Do you actually go buy perfume, then? 'Cause those smells are an aphrodisiac, IMO.

Posted by: GWB at June 04, 2023 06:14 PM (vQrdQ)

216 >>>28 I have an inane question. I like egg yolk.
Are there any suggestions for something that you can drop a couple of eggs into and when the eggs are done works well with the creaminess of the yolks? Posted by: That Northern Skulker at June 04, 2023 04:18 PM (VdGjU)
================
Greetings, TNS ... My apologies if I mis-read your question ... But I can offer something to do with cooked egg yolks ... One hundred years ago, one of my grade-school cooking lessons was to make Eggs a la Goldenrod ... First we made toast, then made hard-boiled eggs ... While the eggs cooled, we made a simple Medium White Sauce ... Next we diced the egg whites and added them to the warm White Sauce ... Lastly, we poured the White Sauce with diced egg whites over the toast, sprinkled the top with finely mashed cooked egg yolks, and finished with salt and pepper. My kids considered it a comforting breakfast in winter or on a cool rainy day.

Posted by: Kathy at June 04, 2023 06:14 PM (JklXp)

217 CBD

Have you tried sautéing or searing the shrimp in a skillet over a wood fire. Still get a smoky flavor.

Or put ‘em in paella!

Posted by: Pete Bog at June 04, 2023 06:15 PM (PeCRz)

218 Thinking about shrimp made me think of the wonderful BBQ shrimp I had at Mr B's Bistro, long ago. Only had it the one time, but I crave it. Not sure about heading to the murder capital, though.

I just checked, though, and they have the recipe online! It's just like I remember it, including the ratio of three sticks of butter to 1 1/2 lbs of head-on shrimp. I think I have myself a project for sometime soon.

Posted by: Splunge at June 04, 2023 06:15 PM (IKlwI)

219 Yup...Buffalo Trace is a solid bourbon. I am never disappointed when I see that at a bar. I know I will be drinking something good.
Posted by: CharlieBrown'sDildo at June 04, 2023 06:00 PM (ZCCyW)

This is known.
It typically the first sold out at the Class VI.

Posted by: Diogenes at June 04, 2023 06:17 PM (+ekwe)

220 Or put ‘em in paella!
Posted by: Pete Bog
----
You need to make that again...PLEASE!!!!

I need your dijon mustard dressing recipe.

Posted by: lin-duh at June 04, 2023 06:17 PM (UUBmN)

221 Years back, someone gave me a cookbook called the 60 Minute Gourmet. Pierre Franey was a contemporary of Jacques Pepin and the book was a favorite of my young bachelorhood (as opposed to my old bachelorhood where I can take more time with my cooking). Off to start the artichoke that will be the veg to the grilled lambchops..

Posted by: Joe Kidd at June 04, 2023 06:18 PM (RMN7W)

222 goatexchange will look for it, never had it.
I like trying new drinks, be it scotch or wines

Posted by: Skip at June 04, 2023 06:18 PM (xhxe8)

223 #1. New Orleans BBQ shrimp, shell and head on. Shrimp "vein" is mainly salt and sand. The don't dump big.

#2. Shrimp and grits. Shelled, seasoned, sauteed and finished in the gravy.

#3 Boiled shrimp. They are tasty when done right.

Posted by: javems at June 04, 2023 06:18 PM (AmoqO)

224 Notsothoreau,
Hmmm, I'll have to research this lecithin stuff.

Posted by: lin-duh at June 04, 2023 06:19 PM (UUBmN)

225 Bacon in the microwave ... If it's completely raw, be sure to place it between several layers of paper toweling to reduce or eliminate splatter ... The pre-cooked version, however, takes less time (under a minute) and creates less of a mess.

Posted by: Kathy at June 04, 2023 06:19 PM (JklXp)

226 Hi Chef

Posted by: Ben Had at June 04, 2023 06:19 PM (n9R56)

227 Speaking of bacon ... I recently stumbled on a YT video about making bacon roses ... Well, the dear old Dad in our house just must be getting a bouquet of these this year!

Posted by: Kathy at June 04, 2023 06:22 PM (JklXp)

228 lin-duh, I really did pass that request along

Posted by: Ben Had at June 04, 2023 06:24 PM (n9R56)

229 Polyniikes, I read your comment to my husband, who responded, "Hormel makes beef tips?"

He then asked when I was going out of town. Hobo palates are a thing.

Posted by: Moki at June 04, 2023 06:24 PM (JrN/x)

230 https://tinyurl.com/2j6attyd
20 Tweets from Bad Blue

Posted by: Skip at June 04, 2023 06:25 PM (xhxe8)

231 Ben Had,
I know you did. I think he's just avoiding me...

Posted by: lin-duh at June 04, 2023 06:26 PM (UUBmN)

232 Scallops > shrimp
When I can afford them. And they don't have faces.

Posted by: SFGoth at June 04, 2023 06:26 PM (KAi1n)

233 Now the cat is out of the bag
Posted by: Skip at June 04, 2023 05:19 PM (xhxe

CBD was going to sous vide the CAT?!

Posted by: GWB at June 04, 2023 06:26 PM (vQrdQ)

234 Do you do his high temp. start, or do you brave the wilds of Lactobacillus?
Posted by: CharlieBrown'sDildo at June 04, 2023 05:58 PM

I did the high temp start. It certainly doesn't hurt the finished product.
Posted by: RedMindBlueState

link to recipe or recipe?

Posted by: AZ deplorable moron at June 04, 2023 06:27 PM (rCQZk)

235 Or put ‘em in paella!

Posted by: Pete Bog at June 04, 2023 06:15 PM (PeCRz)

All that stirring? Too much trouble.

Posted by: CharlieBrown'sDildo at June 04, 2023 06:29 PM (ZCCyW)

236 The ultimate Rick Roll . . . If Alice in Chains wrote "Never Gonna Give You Up":

https://youtu.be/2-32S47EZTo

Posted by: Sharkman at June 04, 2023 06:30 PM (4ChKX)

237 What's the season for elf?
Posted by: CharlieBrown'sDildo at June 04, 2023 05:42 PM (ZCCyW)

I would assume after the calving season? So, late summer?

(I loved that USAToday left that tweet up and joked on it, rather than delete it and put up a different one.)

Posted by: GWB at June 04, 2023 06:31 PM (vQrdQ)

238 link to recipe or recipe?

Posted by: AZ deplorable moron at June 04, 2023 06:27 PM (rCQZk)

Email me and I will forward your note to RedChief.

But...it's just a chuck roast started at 190, then immediately dropped to 135 for 48 hours, and finished quickly with fire!

cbd dot aoshq at geemail dot com

Posted by: CharlieBrown'sDildo at June 04, 2023 06:31 PM (ZCCyW)

239 CBD, one thing's for sure, we don't need a bigger pan.

Posted by: Ben Had at June 04, 2023 06:31 PM (n9R56)

240 Jim Caviezel has a new movie coming out July 4th week, about child-sex trafficking, called "Sound of Freedom":

https://youtu.be/hyyyKcfJRGQ

Posted by: Sharkman at June 04, 2023 06:33 PM (4ChKX)

241 Lin Duh

Lobster or shrimp sous Vide with butter in the bag is great. Just don’t overcook.

You could cook to underdone then a quick sear if you want a little char.

Just don’t tell Nurse.

Posted by: Pete Bog at June 04, 2023 06:34 PM (PeCRz)

242 A local billboard
"I got crabs at Dirty Dick's Crab Shack"

Posted by: gourmand du jour at June 04, 2023 06:35 PM (72qIu)

243 CBD, one thing's for sure, we don't need a bigger pan.

Posted by: Ben Had at June 04, 2023 06:31 PM (n9R56)

https://is.gd/hb0exM

Posted by: CharlieBrown'sDildo at June 04, 2023 06:36 PM (ZCCyW)

244 SKIP
Have you ever used a silicone glue brush in your woodworking? Is it better?

Posted by: vmom stabby stabby stabby stabby stabamillion at June 04, 2023 06:37 PM (vHIgi)

245 Email sent.

Posted by: AZ deplorable moron at June 04, 2023 06:37 PM (rCQZk)

246 Just don’t tell Nurse.
Posted by: Pete Bog
-----
I think she's already run off in disgust... lol!

Posted by: lin-duh at June 04, 2023 06:37 PM (UUBmN)

247 Pepin has a great recipe I love he calls chili reinos La France. It’s a YouTube video from which I get 90% of my recipes

Including chef John. I’ll bet I’ve made more than a dozen of his recipes

Posted by: Blutarski at June 04, 2023 06:37 PM (lv3n7)

248 https://is.gd/hb0exM
Posted by: CharlieBrown'sDildo
----
Damn you!!! October is so far off and that's not guaranteed to be on the menu...

Posted by: lin-duh at June 04, 2023 06:39 PM (UUBmN)

249 link to recipe or recipe?
Posted by: AZ deplorable moron at June 04, 2023 06:27 PM

CBD had it on a Food Thread a while back, but it's a straightforward technique. Get a nice piece of chuck, season with whatever you want. Go light on the salt...it'll be in that liquid for 2 days. Vacuum seal. Preheat the sous vide water bath to 190. Drop meat in, immediately reset for 135 degrees and 48 hours. Wait.

Remove from bag, pat dry, and sear in cast iron/carbon steel for 2 minutes on a side, rest, and slice.

As RedChief said to me in TX, this turns your chuck roast into a Charles roast.

Posted by: RedMindBlueState at June 04, 2023 06:39 PM (Wnv9h)

250 CBD, one thing's for sure, we don't need a bigger pan.

Posted by: Ben Had at June 04, 2023 06:31 PM (n9R56)

https://is.gd/hb0exM
Posted by: CharlieBrown'sDildo

That was *good*!

Posted by: AZ deplorable moron at June 04, 2023 06:40 PM (rCQZk)

251 Lin duh

I got the request. I got a little distracted by work last week. I’ll get it to you.

Basically Dijon, shallots, Worcestershire , red wine vinegar and olive oil. L&T adds champagne vinegar as well. I’ll write down proportions.

Posted by: Pete Bog at June 04, 2023 06:40 PM (PeCRz)

252 My son and I have a little dispute. He likes to smoke his baby back ribs, but I like to oven bake them. They come out more "falling off the bone."

So today I took a rack of ribs and cut them in half did it both ways.

I really like the firmness of the smoked ribs. But you have to careful about not putting too much salt into the rub.

I think that in the future, I will smoke the ribs, but without a rub because I have a really great homemade bbq sauce recipe that is the bomb.

Posted by: Chatterbox Mouse at June 04, 2023 06:40 PM (vg8N1)

253 vmom no

Posted by: Skip at June 04, 2023 06:42 PM (xhxe8)

254 CBD had it on a Food Thread a while back, but it's a straightforward technique. Get a nice piece of chuck, season with whatever you want. Go light on the salt...it'll be in that liquid for 2 days. Vacuum seal. Preheat the sous vide water bath to 190. Drop meat in, immediately reset for 135 degrees and 48 hours. Wait.

Remove from bag, pat dry, and sear in cast iron/carbon steel for 2 minutes on a side, rest, and slice.

As RedChief said to me in TX, this turns your chuck roast into a Charles roast.
Posted by: RedMindBlueState

Can't believe I missed that post.
I have a chuck roast defrosted right now and nothing planned for dinner 2 days from now...
Rosemary growing just outside the door too.

Posted by: AZ deplorable moron at June 04, 2023 06:43 PM (rCQZk)

255 CBD, if you would quit shaking the pan it’s better. Unlike a martini.

Posted by: Pete Bog at June 04, 2023 06:43 PM (PeCRz)

256 I usually spread glue with whatever is disposable and available

Posted by: Skip at June 04, 2023 06:43 PM (xhxe8)

257 That was *good*!
Posted by: AZ deplorable moron at June 04, 2023 06:40 PM

Yes. Yes, it was!

Posted by: RedMindBlueState at June 04, 2023 06:44 PM (Wnv9h)

258 Ok thanks

Posted by: vmom stabby stabby stabby stabby stabamillion at June 04, 2023 06:44 PM (vHIgi)

259 Okay folks...dinner prep awaits!

Well, bar setup first, then dinner prep, because I have my priorities straight.

Thanks for reading and commenting...even that hippie who's afraid of Sous Vide!

Posted by: CharlieBrown'sDildo at June 04, 2023 06:45 PM (ZCCyW)

260 Can't believe I missed that post.
I have a chuck roast defrosted right now and nothing planned for dinner 2 days from now...
Rosemary growing just outside the door too.

Posted by: AZ deplorable moron at June 04, 2023 06:43 PM

We look forward to your post-chuck AAR!

Posted by: RedMindBlueState at June 04, 2023 06:45 PM (Wnv9h)

261 Hey Ben Had. Staying in the right amount of trouble?

Posted by: Pete Bog at June 04, 2023 06:45 PM (PeCRz)

262 I hate scrubbing Pyrex bakers so much I bought the wife a Le Cruset stoneware baker.
Posted by: Jamaica NYC at June 04, 2023 04:24 PM (Eeb9P)


I use old fashioned steel Bake King pans that I bought from a garage sale, they were brand new except that the guy had used them for storing nails. I have been using them for a good five years and they have a wonderful no stick finish like my cast iron. The greasing and baking have polymerized the oils until it is as nearly no-stick as my griddle.

Posted by: Kindltot at June 04, 2023 06:47 PM (xhaym)

263 Pepin has a great recipe I love he calls chili reinos La France. It’s a YouTube video from which I get 90% of my recipes

Including chef John. I’ll bet I’ve made more than a dozen of his recipes
Posted by: Blutarski at June 04, 2023 06:37 PM (lv3n7)


Couldn't find the recipe on tube.

I assumed it was chili rellenos but I couldn't find it as that either.

Can you post?

Posted by: naturalfake at June 04, 2023 06:47 PM (RJQ8g)

264 Thanks Pete, I'll keep an eye out for it.

Posted by: lin-duh at June 04, 2023 06:48 PM (UUBmN)

265 Pete Bog, as always. Thinking about Oct menu.

Posted by: Ben Had at June 04, 2023 06:49 PM (n9R56)

266 Pete Bog, as always. Thinking about Oct menu.
Posted by: Ben Had at June 04, 2023 06:49 PM

You did say the rosemary garlic ribs were a possibility for this year. No pressure....

Posted by: RedMindBlueState at June 04, 2023 06:51 PM (Wnv9h)

267 lin-duh, you know he will go it alot!

Posted by: Ben Had at June 04, 2023 06:51 PM (n9R56)

268 That was supposed to be wings it.

Posted by: Ben Had at June 04, 2023 06:53 PM (n9R56)

269 The PB&Janhattan worked perfectly with the Japanese-braised pork belly.

I modified the recipe substituting 80 proof bourbon for the 100 proof rye to change the profile a bit and make it more pork/soy friendly.

It worked really well.

Posted by: naturalfake at June 04, 2023 06:54 PM (RJQ8g)

270 We ate a nice Mexican place last night, it was quite good. The only criticism I can offer is the chimichanga had ground beef, not shredded. But maybe I'm too harsh. Perhaps it's a regional distinction.
As previously discussed there will be a BBQ of chopped pork prepared in the vinegar style in our future. Can't wait for that.

Posted by: gourmand du jour at June 04, 2023 06:55 PM (72qIu)

271 Ben had,
who do we bribe for a paella repeat??? I'll peel shrimp this time, hell, I'll bring the shrimp too.

Posted by: lin-duh at June 04, 2023 06:55 PM (UUBmN)

272 We ate "at" a nice Mexican place.
We didn't eat the whole place. LOL

Posted by: gourmand du jour at June 04, 2023 06:55 PM (72qIu)

273 Iin-duh, we have ready discussed the repeat and the outlook is good.

Posted by: Ben Had at June 04, 2023 06:57 PM (n9R56)

274 YAY!!!

Posted by: lin-duh at June 04, 2023 06:58 PM (UUBmN)

275 Hola, Hall!

Shrimp is awesome in any dish.

Posted by: Bulgaroctonus at June 04, 2023 06:59 PM (dKC/s)

276 Lecithin is an emulsifier. It's used in foods a lot. I have some on hand because it can be used to clear the junk in veins and capillaries in the body. But in this instance, it will make food slide right out.

Posted by: Notsothoreau at June 04, 2023 06:59 PM (ouTlx)

277 GUN THREAD IS NOOD

Posted by: Skip at June 04, 2023 07:01 PM (xhxe8)

278 I like to use fennel seeds on a roasting chicken. Really nice flavor.

Posted by: Notsothoreau at June 04, 2023 07:02 PM (ouTlx)

279 If it's not modern nonstick ceramic pans, my wife can get it to stick.

Posted by: Jamaica NYC at June 04, 2023 07:02 PM (Eeb9P)

280 Bagels have holes in them, oven is preheated. Just need to boiling water bath and they will be ready to bake. Gonna put sesame seeds on these

Posted by: Notsothoreau at June 04, 2023 07:03 PM (ouTlx)

281 I am sure that someone has made this joke:

If drag queens are the equivalent of blackface, are drag queen performances essentially menstrual shows?

Posted by: Kindltot at June 04, 2023 07:17 PM (xhaym)

282 And now a food poem by a kid's writer and clever artist, Douglas Florian from his book, Laugh-eternal.

Food mood

I shake and shiver,
Just thinking of liver.
I cowardly cower
When near cauliflower.
I break out in chives
Within range of chives.
I quickly retreat
If you serve me a beet.
I soon will get lost
To avoid applesauce.
I whine and wheeze
When thinking of cheese,
And don't give me peas-
Please!
Please!

Posted by: FenelonSpoke at June 04, 2023 07:18 PM (Keyt1)

283 Arrgh

Title of the book is Laugh-eteria

Darn autocorrect!

Posted by: FenelonSpoke at June 04, 2023 07:20 PM (Keyt1)

284 Re. shrimp on the grill:
Best shrimp I ever had was large, wrapped in bacon, and grilled. I presume the bacon dealt with the issue of potentially making the shrimp tough.

We used to be able to buy flavor saturated skewers at our local gourmet joint that also worked well to keep the shrimp moist, tender and flavorful. I wonder if we could make our own flavor-infused skewers using flavoring on those wooden skewer sticks?

Posted by: groovygirl at June 04, 2023 07:26 PM (eQAt9)

285 Buy your shrimp from Sea Pearl Seafood in Bayou Le Batre LA. They ship during the winter months.

Posted by: JackWayne at June 04, 2023 07:40 PM (rMZUi)

286 Anyone have any clever tricks?

Look at the shrump while their cooking and decide any you want to eet. Shrimp you eat okay unless not.

Posted by: Tom Perry at June 04, 2023 08:57 PM (MX0bI)

287 Sea Pearl looks great! When winter arrives, I will give them a call.

Cantonese cuisine is replete with tricks for protecting shrimp from the high heat of the wok. I don't know whether they can be successfully applied outside of the context, but here are some of them:

"Velvet" the shrimp for about 10 seconds in 275 degree oil. I don't know why this is protective, but it is.

Marinate in cornstarch and egg white and rice wine and salt, the mixture whipped until it passes through frothy into creamy. Again, don't know why it works, but a day or so in a marinade like this, and you've got some resilient shrimp.

Of course you still must not overcook them.

Posted by: Splunge at June 04, 2023 09:07 PM (IKlwI)

288 More than $15k can be earned online by performing straightforward tasks from home. In the previous month, I got $18376. Even a young child may do this job and make money because it is so simple to complete and has higher pay than typical office occupations. Everyone needs to try this task by using the information on this page. www.Richepay.com

Posted by: Sharon Gallagher at June 05, 2023 03:40 AM (/ojBp)

289 I work online, go to school full-time, and have earned $64,000 so far this year. Through an online business opportunity I learned about, I've made a bunch of money. It's really extremely user-friendly, so I'm really delighted I found out about it. I work in this field. BONUS: Good luck.

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Posted by: Zara at June 05, 2023 03:45 AM (1WEOE)

290

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Posted by: Kimberly Sullivan at June 05, 2023 09:38 AM (bxYCe)

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