Food Thread: Steak And Biscuits? Sounds Good To Me!

[Before we began, I would like to thank Weasel and Bluebell for arranging, hosting, fine-tuning and pretty much doing everything for the 2023 NoVaMoMe. The venue was lovely, the weather was perfect, the food was good, the conversations were sparkling and witty, and even the band...THE BAND?...was fun!]

Rib steak? Boneless rib steak? Ribeye? What's the culinary difference? Ignoring the ridiculous "Cowboy Rib Steak," which is nothing more than an expensive affectation created by steak houses to make the steak look more impressive, which is a more satisfying cut?

In general, I prefer a bone-in cut, because I enjoy the elemental experience of tearing the bits of flesh and fat and gristle off the bone with my teeth, smearing fat and juices all over myself while I grunt and moan and chomp. Never mind that I will need a shower afterward.

Whether it cooks better is open to debate. I like grilling steaks (no cast-iron on the stove except during rainstorms and blizzards), and balancing the steak on the bone to finish it seems to work well, because the heat penetrates the bone and cooks the yummy stuff along the inside of the bone. Sort of. But the boneless steak seems to cook more evenly, especially if you tie it and make it a nice tight circle of even thickness.

Which is what I did with a gorgeous ribeye that caught my eye in the butcher case recently. It was graded "choice," but that was obviously incorrect, which is why I swooped in and grabbed it. The son-of-a-b*tch in front of me chose its twin. Otherwise I would have bought them both. He broke up a matched set, which I think is tacky. It was beautifully marbled, which is unfortunately uncommon in rib steaks. I see more nice marbling in NY strips, which definitely adds to the experience. Rib steaks tend to have less marbling but more of those large strips of fat, which isn't a bad thing...I think that's delicious too. But finely marbled beef is special.

The original plan was not to cook it "Pittsburgh," but time just got away with me, and there were a couple of flareups that made the decision for me. Nothing burned, just nicely charred. It wasn't my fault! I was trying a new gin and it might have been a high proof version! And the steak was delicious. One of the best ribeyes I have had in a very long time!

Oh...I have been salting far in advance for the past several months, and I think that is the way to go. 24 hours seems to work well. I haven't noticed any difference with a 48 hour salt, and that's as far as I have gone.

This experience reinforces my usual plan, which is to look at the beef before I buy it. I never commit to cooking steak, because sometimes everything in the butcher case looks like crap. But sometimes, when I am least expecting it, I amble past and see an absolute gem. And the variations (flaws?) in grading make it entirely possible that you will find a glorious steak priced as "choice," that was clearly not meant for us plebes.

******
World Food Safety Day: 'Nobody should die from eating food'

I hate this kind of sh*t. The United Nations is one of the evils in the world, constantly blaming the ills of the world on the wrong things, and their solutions are even more ridiculous. Here is the WHO "Assistant Director-General" (ooh! Does she wear a uniform?) spouting nonsense about food-borne illness.

"We tend to think about food safety only when we get sick, and we should think (about it) more often because foodborne diseases are entirely preventable," she said in a video message.
"Safe food allows the uptake of nutrients and promotes human development. Nobody should die from eating food. These are preventable deaths."

Foodborne illness is most definitely not "entirely preventable" in any rational food production system. It can be minimized, but the imperative is to feed everyone on earth, and making the goal "zero illness" changes cost-effective processes for minimizing illness to extremely expensive and slow systems. And people on the margins will die.

What the UN and the WHO will never admit is that wealth will minimize foodborne illness. Wealthy countries do just fine. Poor countries are where the problems are. So the answer is to stop putting up roadblocks to wealth...stop making energy more costly; stop placing incredible restrictions on food production; stop playing politics with food; stop trying to govern the world and simply get out of the way and let people work for themselves.

You know...stop being the United Nations!

******
A long time ago on a cold and blustery Parisian night I wandered into a classic Bistro, and had a very good meal. Frisée aux Lardons (salad with bacon and a poached egg), and Sweetbreads. My date had a classic salad, and a steak accompanied by slices of roasted marrow. Lots of good wine, the service was good, and the meal stuck in my head as the gold standard of what that sort of experience should be.

Fast forward mumble-mumble years, and I revisited the restaurant, because why not? Same date, but the experience was far, far worse. In spite of a reservation made several days before, we were shoved into an extra table next to the waiter station. Sh*tty service, the pâté was undercooked (and they knew it...we heard the waiter mention it in French), the asparagus was stringy, the steak was mediocre, the lamb was a bit overcooked and a bit tough...essentially the kitchen and waiters were mailing it in. Plus, we were treated rather poorly, no doubt because we were Americans, and the reservation was made by the hotel. That sends a signal to the restaurant that we aren't regulars.

But that also signals that the restaurant is crap. Which is sad, because it used to be lovely.

Thomas Wolfe was correct; "You Can't Go Home Again."

******
Okay, this is a tarted up version of what every kid on the planet has tried to do. Chef John seems to be scraping the bottom of the barrel with this.

Bread & Butter Pizza

It does look good, but it seems like a lot of work. Although the bread does look damned good. Which makes sense, since I think he is in San Francisco.

******
Writing a recipe for a food blog so that it maximizes the number of "affiliate links" is guaranteed to irritate me, especially if the writer is so damned verbose that it takes several pages of scrolling through nonsense to get to the reason for even clicking on the site...THE RECIPE!

Green Bean Salad with Hearts of Palm

And it wasn't worth the effort!

I don't mind green beans in salads, although they squeak between my teeth and I find that vaguely disconcerting. But I also don't like hearts of palm. Whoever thought that was a good idea was obviously dropped on his head as a child, and not just once.

******
Who is Justin Wilson?

I have no idea, but I love this video of him making biscuits. How To Cook Biscuits
And...he's seems to be using a liquid fat! I have never seen that before, so if any of you maniacs know anything about it, please to share with the class.

[Hat Tip: Weasel]

******

I don't have a beard. I don't have tats. I am not a hipster douchebag.

But I love listening to music when I cook. All the stuff that certain-people-who-will-not-be-named complain about; I play when I am cooking for 10 or 12 people and I need the damned morning to myself; so go shopping!

What's your favorite cooking music?

******

******
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! (Except that my usual source was sold out, so I am an oysterless Dildo, and you know how bad that is!) 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, 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.

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at June 11, 2023 04:00 PM (xhxe8)

2 Those steaks are making me drool!

Posted by: AZ deplorable moron at June 11, 2023 04:00 PM (Ut78G)

3 Hello foodie horde

Posted by: Pete Bog at June 11, 2023 04:01 PM (4VUmT)

4 Have shaved rib eye for cheesesteak, sauce and onions of course

Posted by: Skip at June 11, 2023 04:01 PM (xhxe8)

5 What's your favorite cooking music?

There is no choice but to go baroque. Food is expensive.

Posted by: Archimedes at June 11, 2023 04:03 PM (eOEVl)

6 I made the Jacques pepin roasted chicken yesterday. It was good even for me. Pro tip: drain most of the fat for the sauce.

Also I used the new cast iron enameled pan. I love this pan.

Posted by: Blutarski at June 11, 2023 04:04 PM (BLUfC)

7 when it's done correctly by a pro

t's hard to beat steak au poivre

Posted by: REDACTED at June 11, 2023 04:04 PM (us2H3)

8 hiya

Posted by: JT at June 11, 2023 04:05 PM (T4tVD)

9 Justin Wilson, PBS Lousiana chef. He was BAM! before Emeril shucked a crawfish.

My dad adored watching his show. Since he controlled the remote, I learned to appreciate Cher Justin's cooking skills!

Posted by: Moki at June 11, 2023 04:05 PM (JrN/x)

10
Posted by: Pete Bog at June 11, 2023 04:01 PM (4VUmT)
----
Howdy amigo!

Posted by: Weasel at June 11, 2023 04:05 PM (RG6z4)

11
g'afternoon, 'rons

Posted by: AltonJackson at June 11, 2023 04:06 PM (ENBF0)

12 Hiya JT!

Posted by: Moki at June 11, 2023 04:06 PM (JrN/x)

13 I'm going to experiment with a new me) cocktail category tonight. We went to a big church function last night, and have a ton of fresh fruit, so I'm making a blackberry bourbon smash.

It's looks really simple. Muddle blackberries with simple syrup or granulated sugar, lime juice and mint, add bourbon, and double strain into a rocks glass. Garnish with another blackberry, although I may go nuts and use a raspberry. Voila!

Posted by: Archimedes at June 11, 2023 04:06 PM (eOEVl)

14 Just about a week ago I first heard of a cut called a tri tip. Supposed to be similar to a brisket. I’ve got one in the fridge. Anyone have experience with a tri tip?

Posted by: Blutarski at June 11, 2023 04:06 PM (BLUfC)

15 Is that a pizza toaster?

Posted by: t-bird at June 11, 2023 04:06 PM (bt2PN)

16 Hola Mr Weasel,

I hear you guys threw a fine party yesterday. Congratulations.

Posted by: Pete Bog at June 11, 2023 04:07 PM (4VUmT)

17 I'm making a blackberry bourbon smash.

Going with it:
Bone-in pork chops on then grill
Brown rice with toasted, sliced almonds
Steamed broccoli.

Posted by: Archimedes at June 11, 2023 04:07 PM (eOEVl)

18 The hipster guy holding the peppers looks vegan AF.

No way would I trust him with my biscuits.

Posted by: Chairman LMAO at June 11, 2023 04:07 PM (ssESX)

19 Who is Justin Wilson?

The original Cajun Chef?

"Oooowheee that be good!"

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 04:08 PM (ZSK0i)

20 Oh man, those steaks look really good.

Posted by: bluebell at June 11, 2023 04:08 PM (pTb/Z)

21 Owning a machine that'll only function in one way is so wasteful... and I'll bet that pizza warmer cost a fortune!

Posted by: AZ deplorable moron at June 11, 2023 04:08 PM (Ut78G)

22 Good sweet Chist.

You don't know who Justin Wilson was?

Are you fuckin with us?

Posted by: Baron Munchausen at June 11, 2023 04:09 PM (C1NyB)

23 Lovely looking steaks on the grill with an abundance of flavorfilled fat.

Posted by: That Northernlurker what lurkd at June 11, 2023 04:09 PM (VdGjU)

24 I don't have a beard. I don't have tats. I am not a hipster douchebag.

Beards are no longer are reliable indicator of hipsterness. Most of us over 29 types seem to have them anymore, because we shaved every morning for decades, and we're just damn tired of it.

Posted by: Archimedes at June 11, 2023 04:10 PM (eOEVl)

25
I hear you guys threw a fine party yesterday. Congratulations.
Posted by: Pete Bog at June 11, 2023 04:07 PM (4VUmT)
------
Thanks!

Remember that last time we were eating food, was it the V1 Gen 2 you recommended to me?

Posted by: Weasel at June 11, 2023 04:10 PM (RG6z4)

26 Owning a machine that'll only function in one way is so wasteful... and I'll bet that pizza warmer cost a fortune!
Posted by: AZ deplorable moron at June 11, 2023 04:08 PM (Ut78G)
----------
Is that what that is? I thought it was a toaster turned on its side.

Posted by: bluebell at June 11, 2023 04:10 PM (pTb/Z)

27 Multiple sick people here (crappy sinus colds), including me, so it's another "heavy fruit, light protein meal"...

Aldi's turkey tenderloin
Bagged Poppyseed dressing salad
Golden Kiwi and Raspberries
Homemade Double Blueberry Muffins (made this morning before the heat)

When we're sick, I have bone broth, miso, and chicken galore - since this illness has made its way through folks over 10 days, I was kinda sick of chicken and soups, so the turkey.

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

28 Back in the 1960s Justin Wilson was a comedian. My parents had several of his records; they were hilarious. The cooking show came along later and was just as entertaining. The recipes were good too!!

Posted by: Art Rondelet of Malmsey at June 11, 2023 04:11 PM (fTtFy)

29 Bone-in?

Oh I love the having to go floss my teeth immediately after.

Posted by: Chatterbox Mouse at June 11, 2023 04:11 PM (vg8N1)

30 The spinalis on both of those ribeyes is gorgeous. They look like USDA Prime cuts.

Posted by: Mister Scott (Formerly GWS) at June 11, 2023 04:11 PM (ncXxy)

31 Is that what that is? I thought it was a toaster turned on its side.

Sure looks like it to me.

Posted by: Archimedes at June 11, 2023 04:12 PM (eOEVl)

32 Justin Wilson taught the Frugal Gourmet all he knows

Posted by: REDACTED at June 11, 2023 04:12 PM (us2H3)

33 Wiki's got a nice brisk writeup on Justin.

https://en.wikipedia.org/wiki/Justin_Wilson_(chef)

I mainly remember him from his PBS days.

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 04:12 PM (ZSK0i)

34 I was just about to go nuke a slice of yesterday's pizza when I saw that pizza slice oven. Don't need another appliance, but that would be handy.

Sometime in the future of 2015: "Boy, gramma, nobody can re-hydrate a pizza like you can!"

Posted by: mindful webworker - 26 / 5,000 Translation results Translation result �D�nde est�n los coches volad at June 11, 2023 04:12 PM (gFsD8)

35 Cooking music?
Typically Hits of the 60's and 70's.

Cooking fluid of choice?
Bier.

Posted by: Diogenes at June 11, 2023 04:13 PM (e4fEA)

36 Is that what that is? I thought it was a toaster turned on its side.
Posted by: bluebell at June 11, 2023 04:10 PM (pTb/Z)
----
Me dos.

Posted by: Weasel at June 11, 2023 04:13 PM (RG6z4)

37 Good heavens. Graham Kerr, the Galloping Gourmet, is still alive at 89. I figured he collapsed his souffle long ago.

Posted by: Archimedes at June 11, 2023 04:13 PM (eOEVl)

38 Anyone have experience with a tri tip?
Posted by: Blutarski

I don't want to mention how many years I've been cooking and eating Tri-tip.
Just like cutting brisket there is a very important cutting technique. Cut it incorrectly and you will have tough tri-tip.
*Before* you cook it you have to figure out the 'grain' of the meat.
The 2 long ends are with the grain and the short end of the triangle is the way to cut it.
Yes, this gives you short pieces and much longer pieces, just cut the long ones in half for serving.

Posted by: AZ deplorable moron at June 11, 2023 04:14 PM (Ut78G)

39 I guess we're just rubes, Weasel. Or else we're correct.

Posted by: bluebell at June 11, 2023 04:14 PM (pTb/Z)

40 Cooking music? Van Morrison

Alexa, play van Morrison please.

Posted by: Blutarski at June 11, 2023 04:14 PM (+kOUi)

41 Nova Local, thank you for suggesting the Aldi pudding mixes - I have been making quick pound cakes with a cake mix, margarine and the pudding mix, and they turn out pretty durn good. And I can enjoy a slice before the rest of the family eats them up. Lemon blueberry was particularly successful!

Posted by: Moki at June 11, 2023 04:14 PM (JrN/x)

42 I'm reading The Compleat Angler by Izaak Walton. He recommends. He recommends preparing a fish with vinegar but preferably verjus.
I had no idea what verjus is so I researched it.
It is a vinegar alternative made with unripe grapes, crabapples and other fruits.
Sounds interesting.

Posted by: That Northernlurker what lurkd at June 11, 2023 04:15 PM (VdGjU)

43 Posted by: bluebell at June 11, 2023 04:14 PM (pTb/Z)
----
I think we're really smart!

Posted by: Weasel at June 11, 2023 04:15 PM (RG6z4)

44 The grading inspectors I have talked to pretty much said much depends on what they have to work with.
One day chicken, the next feathers.
And the prime market can fill. Always easier to downgrade rather than upgrade.

Posted by: BlindButch at June 11, 2023 04:15 PM (YddtE)

45 Good heavens. Graham Kerr, the Galloping Gourmet, is still alive at 89. I figured he collapsed his souffle long ago.
Posted by: Archimedes at June 11, 2023 04:13 PM (eOEVl)

All the drinking probably kept his pipes clear.

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 04:15 PM (ZSK0i)

46 "Safe food allows the uptake of nutrients and promotes human development. Nobody should die from eating food. These are preventable deaths."

*Shifty eyes*

Posted by: Fugu Chef-In-Training at June 11, 2023 04:15 PM (PiwSw)

47 Thank you, AZ deplorable.

Posted by: Blutarski at June 11, 2023 04:15 PM (+kOUi)

48 It's looks really simple. Muddle blackberries with simple syrup or granulated sugar, lime juice and mint, add bourbon, and double strain into a rocks glass. Garnish with another blackberry, although I may go nuts and use a raspberry. Voila!

Huh, I forgot to top it off with either club soda or ginger ale. Quelle catastrophe!

Posted by: Archimedes at June 11, 2023 04:15 PM (eOEVl)

49 we shaved every morning for decades, and we're just damn tired of it.
Posted by: Archimedes

This!

Posted by: AZ deplorable moron at June 11, 2023 04:16 PM (Ut78G)

50 39 I guess we're just rubes, Weasel. Or else we're correct.
Posted by: bluebell at June 11, 2023 04:14 PM (pTb/Z)

I can join the Rube Society, since I thought it was a toaster too. My first thought - that cheese is going to melt and stick to the filaments and make the next batch of toast a nasty mess.

Posted by: Moki at June 11, 2023 04:16 PM (JrN/x)

51 Wow. Those steaks look lovely.

I'd cook them on a grill HOT and fast for like 30 seconds a side and then put aside to indirect heat for perhaps 3-4 minutes to let the fat melt into the meat.

My Marine loves ribeye. I like to do the whole bone in roast as it's easier to satisfy everyone. Some "less red" slices on the ends and the real stuff further in and the really rare slices in the middle.

Always have to let steaks rest. At least 10 minutes. Please.

Posted by: nurse ratched at June 11, 2023 04:16 PM (U2p+3)

52 Biscuits are the simplest of foods. No reason to go all hipster douche on those. Flour, butter, salt, baking powder, milk or buttermilk or cream or even water sometimes. 15 minutes at 450. Done. No idea why you would make a video of it. Mom never did.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:16 PM (LOVUx)

53 gotta sous vide that shit

Posted by: ghost of hallelujah, yeah, it's ops at June 11, 2023 04:16 PM (sJHOI)

54 Supposed to be similar to a brisket. I’ve got one in the fridge. Anyone have experience with a tri tip?

Posted by: Blutarski at June 11, 2023 04:06 PM (BLUfC)

Great cut of beef, but it really isn't similar to brisket.

I Sous Vide it at 127 degrees for four hours, then finish it on the grill for some nice char.

I will usually use my own dry rub when sous viding it, but there are a bunch of ways you can spice it...

Posted by: CharlieBrown'sDildo at June 11, 2023 04:17 PM (ZCCyW)

55 Is that what that is? I thought it was a toaster turned on its side.
Posted by: bluebell

I can neither confirm nor deny your observation...

Posted by: AZ deplorable moron at June 11, 2023 04:17 PM (Ut78G)

56 Extended tricky nic fail - can I blame pixy?

Posted by: mindful webworker - kiss at June 11, 2023 04:18 PM (gFsD8)

57 Would think cooking music might often be Italian Opera

Posted by: Skip at June 11, 2023 04:19 PM (xhxe8)

58 Cooking music:

conversation with the people invited to join me.

A baseball game.

Classical.

Posted by: nurse ratched at June 11, 2023 04:19 PM (U2p+3)

59 Thanks, CBD.

Posted by: Blutarski at June 11, 2023 04:19 PM (+kOUi)

60 I almost always have music on when I'm cooking, especially the more labor-intensive meals

Choice of music is what I'm in the mood for. Could be Basie, Stanley Brothers, Grateful Dead, soul/funk, weird Japanese jazz/funk that shows up in my YouTube suggestions.

I tend to like mellower stuff in the mornings. Nick Drake, Mazzy Star, Townes Van Zandt. Shit like that.

Posted by: ghost of hallelujah, yeah, it's ops at June 11, 2023 04:19 PM (sJHOI)

61 Speaking of ribeyes, I got an early Father's Day Grilling Box from my son. Had ribeyes, filet's, pork chops, bacon, chicken breasts and salmon from company called Rastelli's. I'm not familiar them. Anyone heard of them?

Posted by: olddog in mo at June 11, 2023 04:19 PM (+HT1s)

62 wonder how many great restaurants either closed or changed hands during the wuflu ??

some great bars got bought out due to shallow pockets and places like K Pauls closed for good

n the 70's, K Pauls was a trip

Posted by: REDACTED at June 11, 2023 04:19 PM (us2H3)

63 45 Good heavens. Graham Kerr, the Galloping Gourmet, is still alive at 89. I figured he collapsed his souffle long ago.
Posted by: Archimedes at June 11, 2023 04:13 PM (eOEVl)

All the drinking probably kept his pipes clear.
Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 04:15 PM (ZSK0i)

I have a memory of him making something called a "baby's head pudding." Horrifying. And then a short slurp.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:20 PM (LOVUx)

64 I don't have a beard. I don't have tats. I am not a hipster douchebag.

Beards are no longer are reliable indicator of hipsterness. Most of us over 29 types seem to have them anymore, because we shaved every morning for decades, and we're just damn tired of it.
Posted by: Archimedes at June 11, 2023 04:10 PM (eOEVl)
***

And if any whippersnappers call me a douchebag, I'll punch him in the nose and kick him off my yard!

Meahwhile I'm firing up the smoker now!!!

Posted by: Diogenes at June 11, 2023 04:20 PM (e4fEA)

65 Please DO NOT let good beef sit in hot water, in plastic.

Learn to cook. Please.

Posted by: nurse ratched at June 11, 2023 04:20 PM (U2p+3)

66 Nice looking rib steak. I’m more of a NY Strip fan but I’m willing to be convinced.

Posted by: Pete Bog at June 11, 2023 04:20 PM (4VUmT)

67 I have a memory of him making something called a "baby's head pudding." Horrifying. And then a short slurp.

I don't even want to know. But I will say I really liked his show overall.

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 04:21 PM (ZSK0i)

68 Had ribeyes, filet's, pork chops, bacon, chicken breasts and salmon from company called Rastelli's. I'm not familiar them. Anyone heard of them?
Posted by: olddog in mo

Sounds sketchy. To be on the safe side, we had better taste them for you. Is 6pm ok?

Posted by: t-bird at June 11, 2023 04:21 PM (Sv58p)

69 All the drinking probably kept his pipes clear.

He quit drinking decades ago. His wife, Tricia, was going to leave him if he didn't.

Posted by: Chatterbox Mouse at June 11, 2023 04:21 PM (vg8N1)

70 >>Is that what that is? I thought it was a toaster turned on its side.

pssst

It is a toaster turned on its side.

Posted by: JackStraw at June 11, 2023 04:21 PM (ZLI7S)

71 Please DO NOT let good beef sit in hot water, in plastic.

Learn to cook. Please.
Posted by: nurse ratched at June 11, 2023 04:20 PM (U2p+3)

Apage Satanas!

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 04:22 PM (ZSK0i)

72 Cream biscuits: use heavy cream instead of cold butter and milk. I make them for strawberry short cake.

Also why no love for hearts of palm? I love them tossed with artichoke hearts and a lemon vinaigrette.

Posted by: Grannysaurus Rex at June 11, 2023 04:22 PM (QiFeo)

73 wonder how many great restaurants either closed or changed hands during the wuflu ??

Ruth's Chris Steakhouse, the choice of lobbyists on expense accounts, was bought by Darden Restaurants for $715M.

Posted by: Archimedes at June 11, 2023 04:22 PM (eOEVl)

74 shave every morning

otherwise, my masked doesn't fit tight

Posted by: REDACTED at June 11, 2023 04:22 PM (us2H3)

75 "baby's head pudding?"

Then you really want to avoid the "spotted dick."

Posted by: Chatterbox Mouse at June 11, 2023 04:22 PM (vg8N1)

76 Weasel yes it was. Best utensil available for that technique.

Posted by: Pete Bog at June 11, 2023 04:22 PM (4VUmT)

77 I guess we're just rubes, Weasel. Or else we're correct.

Posted by: bluebell at June 11, 2023 04:14 PM (pTb/Z)

Well...you could be rubes AND be correct!

Posted by: CharlieBrown'sDildo at June 11, 2023 04:23 PM (ZCCyW)

78 Interesting pizza slice oven you got there.

Posted by: Martini Farmer at June 11, 2023 04:23 PM (Q4IgG)

79 Nice looking rib steak. I’m more of a NY Strip fan but I’m willing to be convinced.
Posted by: Pete Bog

Me as well.
I haven't been convinced one way of the other so I have to keep eating them both.
(As often as possible.)

Posted by: AZ deplorable moron at June 11, 2023 04:24 PM (Ut78G)

80 Posted by: Pete Bog at June 11, 2023 04:22 PM (4VUmT)
---
Thanks for the confirmation!

Posted by: Weasel at June 11, 2023 04:24 PM (RG6z4)

81 Tri-tip. Cut tons of beef without even hearing of a tri-tip. Former boss (from Cal) said it was a west coast thing and the pretty much owned that cut. Actually bottom sirloin. Much more flavorful than top sirloin but n my book. AZ is on point, very definite grain that is tougher than a boot if sliced with the grain.

Posted by: BlindButch at June 11, 2023 04:24 PM (jfyV0)

82 lately I've been on a Sun Ra kick, who I had the pleasure of seeing live in a small club in Cincinnati.

I also have been listening to a lot of Curtis Mayfield. That dude was brilliant. A lot of the stuff that Brian Wilson did that got him labeled 'genius', Curtis did as well or better.

Posted by: ghost of hallelujah, yeah, it's ops at June 11, 2023 04:24 PM (sJHOI)

83 I love an 1 1/2 boneless rib-eye steak. I know how to cook it. I would rather enjoy it than fight with it.

Posted by: Chatterbox Mouse at June 11, 2023 04:25 PM (vg8N1)

84 65 Please DO NOT let good beef sit in hot water, in plastic.

Learn to cook. Please.
Posted by: nurse ratched at June 11, 2023 04:20 PM (U2p+3)

Thank you. Boil in the bag was a trend 20 years ago. It was gross then, and it's gross now.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:25 PM (LOVUx)

85 Found a “Wagyu” steak at Walmart under their brand. I assume someone spirited some Wagyu semen out of Japan and found a good cross breed for it. It wasn’t cheap but it was a lot less than the Japanese Wagyu I see at Costco. It was really rich. I could barely get through half of it.

Posted by: Blutarski at June 11, 2023 04:25 PM (+kOUi)

86 In case you've never heard of Darden Restaurants,
Darden's family of restaurants features some of the most recognizable and successful brands in full-service dining — Olive Garden, LongHorn Steakhouse, Cheddar's Scratch Kitchen, Yard House, The Capital Grille, Seasons 52, Bahama Breeze and Eddie V's.[/i

It's kind of like Walmart buying Gucci.

Posted by: Archimedes at June 11, 2023 04:25 PM (eOEVl)

88 That's 1 1/2 inch thick.

Posted by: Chatterbox Mouse at June 11, 2023 04:25 PM (vg8N1)

89 Pork steaks and rice this afternoon/evening with a garden salad. Melon cubes with chopped pineapple mint and a cold limeade for post garden work.

Posted by: CrotchetyOldJarhead at June 11, 2023 04:25 PM (YRsIm)

90 So glad to hear that y'all had a great time at the MoMe.

Posted by: Notorious BFD at June 11, 2023 04:26 PM (Xrfse)

91 Olive Garden was originally started by, get this, General Mills.

Sounds like Darden likes to pick up properties for pennies on the dollar.

Posted by: Chatterbox Mouse at June 11, 2023 04:26 PM (vg8N1)

92 I will sous vide as I see fit to sous vide.

Not a damn thing you can do about it.

Posted by: ghost of hallelujah, yeah, it's ops at June 11, 2023 04:27 PM (sJHOI)

93 Nice ribeye but I'm sticking with a 2" filet.

Posted by: Ben Had at June 11, 2023 04:27 PM (+S0hY)

94 Boil in the bag was a trend 20 years ago. It was gross then, and it's gross now.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:25 PM (LOVUx)

Don't listen to nurse ratched. Sous Vide has nothing to do with "boil-in-the-bag" prepared foods.

Posted by: CharlieBrown'sDildo at June 11, 2023 04:27 PM (ZCCyW)

95 Yesterday I had brunch with my nephew at a Peruvian restaurant on the Embarcadero in San Francisco. During Pride Month, I know. Was in SF for AIA Convention, but took Saturday off for fun. Empanadas and Ceviche. With Anchor Steam on tap. That did not suck.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:28 PM (LOVUx)

96 I haven't been convinced one way of the other so I have to keep eating them both.
(As often as possible.)
Posted by: AZ deplorable moron at June 11, 2023 04:24 PM (Ut78G)

Agreed!

Posted by: Pete Bog at June 11, 2023 04:28 PM (4VUmT)

97 Storm's passed for now, over 1" and more rain expected tonight. Still glad I've got the soup ready for supper.

I saved some leftover pot roast juice and it really added zing to the soup.

And of course, okra.

Posted by: Miley, okravangelist at June 11, 2023 04:29 PM (Mzdiz)

98 I think the sous vide technique is non 2 Minute Rule compatible.

Posted by: Weasel at June 11, 2023 04:29 PM (RG6z4)

99 41 Nova Local, thank you for suggesting the Aldi pudding mixes - I have been making quick pound cakes with a cake mix, margarine and the pudding mix, and they turn out pretty durn good. And I can enjoy a slice before the rest of the family eats them up. Lemon blueberry was particularly successful!
Posted by: Moki at June 11, 2023 04:14 PM (JrN/x)

No problem - and lemon blueberry as a combo sounds yummy this time of year!

Posted by: Nova Local at June 11, 2023 04:29 PM (exHjb)

100 95 Yesterday I had brunch with my nephew at a Peruvian restaurant on the Embarcadero in San Francisco. During Pride Month, I know. Was in SF for AIA Convention, but took Saturday off for fun. Empanadas and Ceviche. With Anchor Steam on tap. That did not suck.
Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:28 PM (LOVUx)
----

Was it La Mar? Love that place. Excellent food and Pisco Sours.

Posted by: Chairman LMAO at June 11, 2023 04:30 PM (ssESX)

101 Don't listen to nurse ratched. Sous Vide has nothing to do with "boil-in-the-bag" prepared foods.
Posted by: CharlieBrown'sDildo at June 11, 2023 04:27 PM (ZCCyW)

Except, yes it does. You put it in a plastic bag in water. This is not how God intended his delicious beef to be prepared. I mean, you might as well put maple syrup.... well, you know the rest.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:30 PM (LOVUx)

102 Is that what that is? I thought it was a toaster turned on its side.
Posted by: bluebell

It is, of course. Which is hilarious. And since there's nothing under those slices, you'll have cheese dripping into the heating coils and it's ruined, or possibly on fire.

Posted by: mindful webworker - should've stuck with the Eggo at June 11, 2023 04:31 PM (gFsD8)

103 Thank you. Boil in the bag was a trend 20 years ago. It was gross then, and it's gross now.
Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:25 PM (LOVUx)

Okay, yeah, that was not the best trend...

Posted by: Nova Local at June 11, 2023 04:31 PM (exHjb)

104 The Babylon Bee @TheBabylonBee · 2h
Sad: Invitations To Unabomber's Funeral Mailed Out, But No One Wants To Open Them

Posted by: andycanuck (Vwz3I) at June 11, 2023 04:31 PM (Vwz3I)

105 Being in the midst of our kitchen renovation (I hate the term "reno"), my cooking has taken on the air of how I cooked when I was young and single. Still, got some thin-cut sirloins and some golden taters. Gonna sear the steaks and roast the taters. Nice, simple food.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at June 11, 2023 04:32 PM (T/Lqj)

106 Was it La Mar? Love that place. Excellent food and Pisco Sours.
Posted by: Chairman LMAO at June 11, 2023 04:30 PM (ssESX)

Yes, and there were delightfully very few fag flags flying because the Embarcadero was doing a black-owned business thing. Odd how that works.

However, I did see plenty of bare butt crack during my week there, as so many of the seriously homeless seem to have difficultly keeping their pants pulled up.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:32 PM (LOVUx)

107 A camping discussion forum pointed a recipe for Biscuits using nothing but self-rising flour and heavy cream (in lieu of cutting in butter or bacon fat) and by all accounts fantastic.

Very easy to make is the idea when cooking in the field, but they should be fine at home in a mitchen too.

Posted by: Common Tater at June 11, 2023 04:34 PM (13qJQ)

108 Taryn Hatcher

Posted by: Thesokorus at June 11, 2023 04:34 PM (+menU)

109 BTW, if you have an air fryer it's by far the best way to heat up pizza.

Posted by: Art Rondelet of Malmsey at June 11, 2023 04:35 PM (fTtFy)

110 Well...you could be rubes AND be correct!
Posted by: CharlieBrown'sDildo at June 11, 2023 04:23 PM (ZCCyW)
---------

Unpossible. And JackStraw says it's a toaster too and I think that's a man who knows his toasters, almost as much as he knows his floor cleaning tools.

Posted by: bluebell at June 11, 2023 04:35 PM (pTb/Z)

111 Best chicken and dumplings I ever made was in a cast iron Dutch oven. the biscuits were toasted and not soggy. Holy cow, that was awesome.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at June 11, 2023 04:36 PM (T/Lqj)

112 Pete bog,
Proportions would be nice... 😊

Posted by: lin-duh at June 11, 2023 04:37 PM (UUBmN)

113 Good heavens. Graham Kerr, the Galloping Gourmet, is still alive at 89. I figured he collapsed his souffle long ago.
-----
All the drinking probably kept his pipes clear.

As I recall, some time back he recanted the over-the-top culinary hedonism that made him famous and was promoting a "healthy" style of cooking and eating.

Posted by: Oddbob at June 11, 2023 04:37 PM (nfrXX)

114 a place in Dallas, made the best biscuits I have ever had

and I have had many

unfortunately, BarBecs bit the dust during the wuflu

I'll bet the nurse has been there at least once

Posted by: REDACTED at June 11, 2023 04:38 PM (us2H3)

115 Insider Paper @TheInsiderPaper · 4h
DJOKOVIC HAS WON THE FRENCH OPEN

Posted by: andycanuck (Vwz3I) at June 11, 2023 04:38 PM (Vwz3I)

116 Local cooks are the best. When I was but a twinkle in my father's eye, my parents moved north from Detroit. They went to Chef Hermann's restaurant in Cadillac, Michigan.

My father once asked, "What's good today?" Hermann answered, "Everything's good!" in a mock-insulted voice and laughed.

He had a regular segment on the local news channel. Here's a link to some of his classic recipes:

https://tinyurl.com/nhhj5z4u

Posted by: NaughtyPine at June 11, 2023 04:38 PM (/+bwe)

117 It's pouring here at the lake. So I'm thawing some pulled pork for bbq toasted sandwiches. Got some pimiento cheese and bacon to put on them. Seasoned sliced roasted taters and peppers to accompany.

Posted by: olddog in mo at June 11, 2023 04:39 PM (+HT1s)

118 I am making brandied cherries. Got them pitted,simmered in syrup. Will add brandy when it cools and let them sit in the fridge until Christmas. Always wanted to do them but never remembered during cherry season. I have Rainiers for fresh eating.

Made cornbread yesterday. The dog came over to beg for some. It was tasty for breakfast too.

Posted by: Notsothoreau at June 11, 2023 04:39 PM (ouTlx)

119 108 Taryn Hatcher
Posted by: Thesokorus at June 11, 2023 04:34 PM (+menU)

not to mistaken for Torin Thatcher

Posted by: REDACTED at June 11, 2023 04:39 PM (us2H3)

120 lin-duh, I thought I mentioned that he just wings it

Posted by: Ben Had at June 11, 2023 04:41 PM (gc4hm)

121 Those steaks remind me of the “Scotch & Sirloin” restaurants.

Wonder if there are any left.

Nothing better than a great steak and booze.

Oh look, martini time! One olive only please.

Posted by: Hairyback Guy at June 11, 2023 04:42 PM (R/m4+)

122 As I recall, some time back he recanted the over-the-top culinary hedonism that made him famous and was promoting a "healthy" style of cooking and eating.
Posted by: Oddbob at June 11, 2023 04:37 PM (nfrXX)

He admitted he was an alcoholic and made some changes.

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 04:42 PM (ZSK0i)

123 Except, yes it does. You put it in a plastic bag in water.

Posted by: tcn in AK, Hail to the Thief at June 11, 2023 04:30 PM (LOVUx)

Sealed from air, at much lower temperatures than the ancient technique you mention, so cooking can occur exactly the way you want it to. It is an exceptional technique for many foods.

Posted by: CharlieBrown'sDildo at June 11, 2023 04:43 PM (ZCCyW)

124 I am impatient, but when we get this kitchen done, it's gonna be *Chris Farley voice* AWESOME!!

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at June 11, 2023 04:43 PM (T/Lqj)

125 Posted by: CharlieBrown'sDildo at June 11, 2023 04:43 PM (ZCCyW)
---
Chicken Bowl?

Posted by: Weasel at June 11, 2023 04:43 PM (RG6z4)

126 Sealed from air

Ooooh, look who had air, your majesty.

Posted by: Archimedes at June 11, 2023 04:45 PM (eOEVl)

127 Chicken Bowl?

Posted by: Weasel at June 11, 2023 04:43 PM (RG6z4)

Hah!

It would violate the two-minute rule, so...

Posted by: CharlieBrown'sDildo at June 11, 2023 04:45 PM (ZCCyW)

128 Ben Had,
You did. I was asking for proportions not measurements... 😁

Posted by: lin-duh at June 11, 2023 04:45 PM (UUBmN)

129 CBD, I will defend your right to sous vide to the last course!

Ignore those anti science cretins. They probably think convection baking is what happens in the prison kitchen!

Posted by: Pete Bog at June 11, 2023 04:46 PM (4VUmT)

130 I'm making vegetable-beef soup for workday lunches. For some unknown reason, the usual frozen vegetable mix now includes okra.

My college roommate made a fantastic fried okra, but the rest of the time, okra = slime.

*fingers crossed* I hope it doesn't ruin the soup.

Posted by: NaughtyPine at June 11, 2023 04:47 PM (/+bwe)

131 I am pro-CBD on the sous vide. I don't cook with it, but it's a great way to thaw something quickly. Done that with bacon and steak and chicken.

I am notorious for forgetting to take something out of the freezer for dinner ahead of time. Much rather do it that way than tossing it in the microwave.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at June 11, 2023 04:47 PM (T/Lqj)

132 Proportions would be nice... 😊
Posted by: lin-duh

Well I am not as slim as I used to be but thanks for asking!

I haven't forgotten, I am just aging the recipe.

Posted by: Pete Bog at June 11, 2023 04:48 PM (4VUmT)

133 Pete Bog, I need to speak with you.

Posted by: Ben Had at June 11, 2023 04:48 PM (gc4hm)

134 Posted by: Ben Had at June 11, 2023 04:48 PM (gc4hm)
---
Uh oh! Sounds like trouble!!!

Posted by: Weasel at June 11, 2023 04:50 PM (RG6z4)

135 "not to mistaken for Torin Thatcher"

I'm so glad I'm not the only person who thought that.

Posted by: Art Rondelet of Malmsey at June 11, 2023 04:50 PM (fTtFy)

136 Also, apologies to okraevangelist. Don't behead me.

Posted by: NaughtyPine at June 11, 2023 04:51 PM (/+bwe)

137 133 Pete Bog, I need to speak with you.
Posted by: Ben Had

---
Uh oh! Sounds like trouble!!!
Posted by: Weasel

Sounds like food planning!
Yum!

Posted by: AZ deplorable moron at June 11, 2023 04:51 PM (Ut78G)

138 Owning a machine that'll only function in one way is so wasteful... and I'll bet that pizza warmer cost a fortune!
Posted by: AZ deplorable moron

Is that what that is? I thought it was a toaster turned on its side.
Posted by: bluebell

BLUEBELL IS STEALING MY SHTICK.

Posted by: BEN ROFLCOPTER at June 11, 2023 04:51 PM (DgGvY)

139 Menu planning,Weasel, menu planning!

Posted by: Ben Had at June 11, 2023 04:52 PM (gc4hm)

140 Isn't bread and butter 'pizza' called toast?

Posted by: COMountainMarie at June 11, 2023 04:52 PM (CtS/p)

141 Posted by: Ben Had at June 11, 2023 04:52 PM (gc4hm)
----
Well crap. I figured Pete Bog was going to have to write "I will not..." 100 times on the blackboard.

Posted by: Weasel at June 11, 2023 04:53 PM (RG6z4)

142 Isn't bread and butter 'pizza' called toast?
Posted by: COMountainMarie

Especially when it's adorned with some special syrup!

Posted by: AZ deplorable moron at June 11, 2023 04:53 PM (Ut78G)

143 Pete Bog, I need to speak with you.
Posted by: Ben Had at June 11, 2023 04:48 PM (gc4hm)

I wasn't anywhere near there! Didn't do it. Rock solid alibi. Anyway it must have been CBD. Or Nurse. Yea probabaly Nurse.

Posted by: Pete Bog at June 11, 2023 04:54 PM (4VUmT)

144 Menu planning,Weasel, menu planning!
Posted by: Ben Had
---
I will send money or bring the things for the stuff!!!

Posted by: lin-duh at June 11, 2023 04:55 PM (UUBmN)

145 144 Menu planning,Weasel, menu planning!
Posted by: Ben Had
---
I will send money or bring the things for the stuff!!!
Posted by: lin-duh at June 11, 2023 04:55 PM

So... it's a drug deal?

Posted by: NaughtyPine at June 11, 2023 04:57 PM (/+bwe)

146 Menu planning,Weasel, menu planning!
Posted by: Ben Had
---
I will send money or bring the things for the stuff!!!
Posted by: lin-duh at June 11, 2023 04:55 PM

So... it's a drug deal?
Posted by: NaughtyPine
-----
It's a food deal!

Posted by: lin-duh at June 11, 2023 04:59 PM (UUBmN)

147 I will send money or bring the things for the stuff!!!
Posted by: lin-duh at June 11, 2023 04:55 PM (UUBmN)
----
I'll bring napkins!

Posted by: Weasel at June 11, 2023 04:59 PM (RG6z4)

148 Who is Justin Wilson?

I have no idea

I hope this is sarcasm.

Without Justin Wilson, there would be no Emeril Lagasse or Paul Prudhomme.

Posted by: Bitter Clinger at June 11, 2023 05:00 PM (QSeIe)

149 You’se guys talking about cooking - Mrs. R and I are still driving home! At least we’ve made it to Vermont so far.
But map thingy says slightly late to the Gub Thread.

Posted by: RI Red at June 11, 2023 05:00 PM (gPomr)

150 Too many movin parts for those biscuits. Only need two ingredients; self-rising flour and milk , mixed thick, rolled out on flour for cutting, placed/coated in bacon grease-coated glass pan and in the oven. Same recipe but thinner for top-shelf pancakes. Easy day!

Posted by: Billy the Mountain at June 11, 2023 05:01 PM (ciTFV)

151 But map thingy says slightly late to the Gub Thread.
Posted by: RI Red at June 11, 2023 05:00 PM (gPomr)
-----
We'll need a note from Mrs. Red.

Posted by: Weasel at June 11, 2023 05:01 PM (RG6z4)

152 Ciampino's Rescue kitties

https://is.gd/WQ5JcT
There's another photo update #79 at the link.
Take a look if interested. Make sure to click on
"See Older Updates" as well if it's your first time.
https://is.gd/WQ5JcT

ALSO LIVE STREAMING!! - Biscuits' BABIES ON WEBCAM roaming around the room.

https://www.twitch.tv/kittenwatch

Posted by: Ciampino -- Do you comma here often? at June 11, 2023 05:02 PM (qfLjt)

153 lin-duh, not necessary as I've got that covered. I just need you to ask him to fix it.

Posted by: Ben Had at June 11, 2023 05:02 PM (gc4hm)

154 Posted by: Ben Had at June 11, 2023 05:02 PM (gc4hm)
-----
Chicken Bowl scales up nicely. Just sayin'.

Posted by: Weasel at June 11, 2023 05:04 PM (RG6z4)

155 We'll need a note from Mrs. Red.
Posted by: Weasel at June 11, 2023 05:01 PM (RG6z4)

She’s driving!
Never been so scared in my life.

Posted by: RI Red at June 11, 2023 05:04 PM (gPomr)

156 lin-duh, not necessary as I've got that covered. I just need you to ask him to fix it.
Posted by: Ben Had
----
Publicly?

Posted by: lin-duh at June 11, 2023 05:05 PM (UUBmN)

157 I'll bet the nurse has been there at least once
Posted by: REDACTED

Yes. Yes I was.

And Pete Bog and CBD. I SEE YOU.

ghost. You're about to be ghosted.

Please. Learn to cook. You cannot convince me that placing food in PLASTIC and sealing it and letting it soak in hot water is healthy. Really?

Posted by: nurse ratched at June 11, 2023 05:06 PM (U2p+3)

158 Weasel, all you need to bring is an appetite.

Posted by: Ben Had at June 11, 2023 05:06 PM (gc4hm)

159 lin-duh, not necessary as I've got that covered. I just need you to ask him to fix it.
Posted by: Ben Had
----
Publicly?
Posted by: lin-duh at June 11, 2023 05:05 PM (UUBmN)
----
Well whatever it is, I'll bring napkins.

Posted by: Weasel at June 11, 2023 05:07 PM (RG6z4)

160 Posted by: Ben Had at June 11, 2023 05:06 PM (gc4hm)
--
'Kay!

Posted by: Weasel at June 11, 2023 05:07 PM (RG6z4)

161 @157
I thought Gabby Hayes used to sous vide buffalo steaks in his pot of viddles for the cowboys. Maybe I dreamed that

Posted by: Chairman LMAO at June 11, 2023 05:09 PM (ssESX)

162 lin-duh, we better do that behind the scene. I may have something to bribe him.with.

Posted by: Ben Had at June 11, 2023 05:09 PM (gc4hm)

163 Lin-duh, I hope you and the others have a wonderful meal!

Posted by: NaughtyPine at June 11, 2023 05:13 PM (/+bwe)

164 My ex, who really knows how to operate a grill, knew surprisingly little about steaks (for a farm girl). I took her to a good independent meat market and then a HyVee to see different cuts, grades, and aging. Perhaps 30 minutes of serious instruction. Now she's a freaking expert. I took her back to the meat market and told her to find two good steaks that were good value. She stalked up and down the case, peering, and finally pointed to two Porterhouses that should have been graded prime. The butcher looked at me and gave me a knowing nod. "Those are the two best pieces of meat in the case right now."

Everyone should have that instruction. It is not difficult to pick good meat.

Posted by: Gordon at June 11, 2023 05:13 PM (0a8x3)

165 So Pete Bog,

Will you pretty, pretty please, with maple syrup on top, make your fabulous paella at the TxMoMe in October? We promise to acquire all requested ingredients of the highest quality. I also volunteer to peel shrimp.
🙏🏻😍

Posted by: lin-duh at June 11, 2023 05:13 PM (UUBmN)

166 That is a toaster on its side, in fact resembles mine except for the color.

Posted by: Ciampino - I'm so adjective, I verb noun at June 11, 2023 05:13 PM (qfLjt)

167 *fingers crossed* I hope it doesn't ruin the soup.
Posted by: NaughtyPine at June 11, 2023 04:47 PM (/+bwe)

It will thicken the soup.

Posted by: Emmie -- MoMe-curious AR morons and Farmer, please email me at June 11, 2023 05:14 PM (Emce2)

168 I thought Gabby Hayes used to sous vide buffalo steaks in his pot of viddles for the cowboys. Maybe I dreamed that

Posted by: Chairman LMAO at June 11, 2023 05:09 PM

It's *vittles*, not "viddles" a common mistake for non Hillbilly speaking people.

Posted by: Mister Scott (Formerly GWS) at June 11, 2023 05:14 PM (ncXxy)

169 Ben had,
now you tell me...😎😉

Posted by: lin-duh at June 11, 2023 05:14 PM (UUBmN)

170 As for sous vide...while I personally will probably never do it, I can't say I'm against it for those who enjoy it. It turns cooking from an art into a science, and some folks do enjoy the science more than the art, and get tastier food that way.

For me, cooking is all art and all senses - I touch, taste, smell, see, hear my food, and for it to be in a plastic bag locked in water, well, I can't really do much for it there, so it's not really something I want to do...

Plus, it's expensive and takes up space that no townhome kitchen for 6 is gonna have, so it never makes a "must have" list - just like the Instapot hasn't either (for the same reasons, plus I don't want to blow up my kitchen

...

But for the "plastic cooking" must be bad...so's over the fire cooking, nonstick pan cooking, gas cooking, etc - I'm sure the internet will tell us all cooking methods will kill us somehow...

Posted by: Nova Local at June 11, 2023 05:15 PM (exHjb)

171 Just decanted a vinegar made from burdock root peels into its bottle. All that went into it was the peels, about half a cup of sugar and a quart of filtered water, plus about four weeks of giving it a daily stir.

I can't believe how good it tastes! Earthy from the burdock, but slightly sweet even though the sugar should be mostly gone. It will be good as part of a salad dressing or as the base of an herbal tincture.

Posted by: Polliwog the 'Ette at June 11, 2023 05:15 PM (nC+QA)

172 Posted by: lin-duh at June 11, 2023 05:14 PM (UUBmN)
----
I'll bring napkins!

Posted by: Weasel at June 11, 2023 05:16 PM (RG6z4)

173 Everyone should have that instruction. It is not difficult to pick good meat.

Posted by: Gordon at June 11, 2023 05:13 PM (0a8x3)

Bingo!

Posted by: CharlieBrown'sDildo at June 11, 2023 05:17 PM (ZCCyW)

174 Almost wasted money on ribeye steaks yesterday. As I was selecting the best ones, I noticed they were injected with that broth preparation. That stuff ruins browning. Why wreck a steak like that?

Posted by: Emmie -- MoMe-curious AR morons and Farmer, please email me at June 11, 2023 05:17 PM (Emce2)

175 I'll bring napkins!
Posted by: Weasel
----
Thanks so kind of you! Make sure they are the nice dinner sized ones.

Posted by: lin-duh at June 11, 2023 05:17 PM (UUBmN)

176 CBD,

Do you have a good recipe for puff pastry?

I am going to try to copy a wonderful onion and mushroom tart I had. Flaky pastry, caramelized onions and mushrooms and it had a bits of creamy gruyere sauce, topped with arugula and flaky salt.

I think I can re-create it, my pastry won't be as good but I can use the practice.

Posted by: CaliGirl at June 11, 2023 05:18 PM (4xF2M)

177 @168 I blame "Granny" Daisy Moses' enunciation.

Posted by: Chairman LMAO at June 11, 2023 05:18 PM (ssESX)

178 Posted by: lin-duh at June 11, 2023 05:17 PM (UUBmN)
----
Geez - you mean the pricey ones?

Posted by: Weasel at June 11, 2023 05:18 PM (RG6z4)

179 Lin-duh, Per the lovely and talented (and lethal) Mrs. Bog. All proportions are approximate as this was the dying whisper of a Michelin starred chef as he died from fugu poisoning.

1 medium shallot minced
2 tablespoons dijon mustard
3 vigorous shakes of Wostershire sauce
1 tsp sugar,
1/4 c Champagne Vinegar
1/3 c Balsamic Vinegar

mix and then whisk in 1 to 1 1/2 cups Olive Oil
Salt and Pepper to taste

Posted by: Pete Bog at June 11, 2023 05:19 PM (4VUmT)

180 When you get the more marbled cuts of meat, you need to allow for the fat to melt into the flesh and for the remainder to drip away.

With boil in a bag, that never happens.

Please. Don't cook beef in plastic.

Posted by: nurse ratched at June 11, 2023 05:19 PM (U2p+3)

181 So... it's a drug deal?

Posted by: NaughtyPine at June 11, 2023 04:57 PM (/+bwe)

And Lin-duh even has her own hitman...er...girl.

Posted by: CharlieBrown'sDildo at June 11, 2023 05:19 PM (ZCCyW)

182 Geez - you mean the pricey ones?
Posted by: Weasel
----
Yes! I promised Pete a "classy" experience!

Posted by: lin-duh at June 11, 2023 05:19 PM (UUBmN)

183 Oops, hit post before finishing. I want to credit Nova Local for getting me started in vinegar adventures. I had tried making vinegar a few years ago, and not had any success, but when I asked for ideas on how to use overly alcoholed fruit juice last year she (?) gave several suggestions that led me to try again and I will be forever grateful.

Posted by: Polliwog the 'Ette at June 11, 2023 05:20 PM (nC+QA)

184 166 That is a toaster on its side, in fact resembles mine except for the color.

Definitely. If you contemplate doing this, caveats:
make sure the crumb trays have been cleaned or you'll have a mess on the floor;
don't do fresh pizza as it's likely to drip cheese, tomato and what have you, into the toaster Reheating after overnight in the fridge 'tis good.

Posted by: Ciampino -- I'm so adjectivated, I'm verbing nouns at June 11, 2023 05:21 PM (qfLjt)

185 Thank Mrs. Bog for me Pete. Thank you too!

Posted by: lin-duh at June 11, 2023 05:21 PM (UUBmN)

186 It's *vittles*, not "viddles" a common mistake for non Hillbilly speaking people.
Posted by: Mister Scott (Formerly GWS) at June 11, 2023 05:14
-----------------

You mean victuals?

Posted by: olddog in mo at June 11, 2023 05:21 PM (+HT1s)

187 I should add that she called me one day from Byerly's, a Twin Cities chain. "They have prime rib for $7.99. It has gorgeous marbling. And it's blue. Is that right?" I told her to ask the butcher how long it had been aged. "He says 45 days. That's not too long, is it?"

15 pounds, divided into three roasts. Oh my fricking God it was so good.

Posted by: Gordon at June 11, 2023 05:21 PM (0a8x3)

188 Posted by: lin-duh at June 11, 2023 05:19 PM (UUBmN)
----
OK, one "nice" napkin for Pete, and 5,000 bulk single-ply 'paper food cloths' for everyone else.

Posted by: Weasel at June 11, 2023 05:22 PM (RG6z4)

189 CBD? PUFF PASTRY?

Omfg. Lol

Posted by: nurse ratched at June 11, 2023 05:24 PM (U2p+3)

190 It's *vittles*, not "viddles" a common mistake for non Hillbilly speaking people.
Posted by: Mister Scott (Formerly GWS) at June 11, 2023 05:14
-----------------

You mean victuals?

Posted by: olddog in mo at June 11, 2023 05:21 PM

Yes.....*vittles* is a corrupted form of the word victuals and has been on common use since the 1400's.

Posted by: Mister Scott (Formerly GWS) at June 11, 2023 05:24 PM (ncXxy)

191 OK, one "nice" napkin for Pete, and 5,000 bulk single-ply 'paper food cloths' for everyone else.
Posted by: Weasel
---
Hey, Ben Had and I are classy too!!!

Posted by: lin-duh at June 11, 2023 05:25 PM (UUBmN)

192 183 Oops, hit post before finishing. I want to credit Nova Local for getting me started in vinegar adventures. I had tried making vinegar a few years ago, and not had any success, but when I asked for ideas on how to use overly alcoholed fruit juice last year she (?) gave several suggestions that led me to try again and I will be forever grateful.
Posted by: Polliwog the 'Ette at June 11, 2023 05:20 PM (nC+QA)

Thanks to the posters thanking me - when sitting here sniffling, it's a nice way to get a happy jolt of energy (ps - who gets colds in June!)...and I'm glad the vinegars worked and you're going even further afield. I may have to try the burdock root one b/c my Hmart, I'm sure, has that veg somewhere in the aisles - just have to wait for the sale week!

Posted by: Nova Local at June 11, 2023 05:25 PM (exHjb)

193 Do you have a good recipe for puff pastry?

Posted by: CaliGirl at June 11, 2023 05:18 PM (4xF2M)

Here is David Lebovitz's quick puff pastry. I have made this version and it is good.

https://is.gd/3gSRlB

Posted by: CharlieBrown'sDildo at June 11, 2023 05:25 PM (ZCCyW)

194 174 Almost wasted money on ribeye steaks yesterday. As I was selecting the best ones, I noticed they were injected with that broth preparation. That stuff ruins browning. Why wreck a steak like that?

Posted by: Emmie -- MoMe-curious AR morons and Farmer, please email me at June 11, 2023 05:17 PM (Emce2)
----
It makes them heavier and you end up paying for water at the price of steak. That whole 'broth injection' thing is a scam.

Posted by: Ciampino - Writers have great climaxes at June 11, 2023 05:25 PM (qfLjt)

195 Posted by: lin-duh at June 11, 2023 05:25 PM (UUBmN)
---
Well, yes, but now everyone is going to want a nice napkin.

Posted by: Weasel at June 11, 2023 05:26 PM (RG6z4)

196 186 It's *vittles*, not "viddles" a common mistake for non Hillbilly speaking people.
Posted by: Mister Scott (Formerly GWS) at June 11, 2023 05:14
-----------------

You mean victuals?
----
Listen here whipper snappers *pumps fist* you sous vide that sheet! Aint know two ways about it!

Posted by: Gabby Hayes at June 11, 2023 05:26 PM (ssESX)

197 With boil in a bag, that never happens.

Please. Don't cook beef in plastic.

Posted by: nurse ratched at June 11, 2023 05:19 PM (U2p+3)

You are woefully ignorant of even the most basic Sous Vide techniques. Clearly you are stuck in the 1960s...

Move on to the current time...cooking has improved!

Posted by: CharlieBrown'sDildo at June 11, 2023 05:28 PM (ZCCyW)

198 Lin-duh you've really done it now. Mistress Had picks all the recipes and brooks no interference. She is probably going to crack my knuckles with a wooden spoon for you saying that. She tolerates no dissent!

Posted by: Pete Bog at June 11, 2023 05:29 PM (4VUmT)

199 Toaster on its side is like mine, no not make, model, color or type, just on its side. I assume when I find it like that its sleeping.

Posted by: Skip at June 11, 2023 05:29 PM (xhxe8)

200 Widow Jane. About $70 a bottle around here. And IMHO it's the best buy out there.

I agree, after $100, improvements to the taste of bourbon are mostly in your mind.

Posted by: Dark Force Thirsting For Power at June 11, 2023 05:29 PM (QY+6a)

201 Hey, Ben Had and I are classy too!!!

Posted by: lin-duh at June 11, 2023 05:25 PM (UUBmN)

I can vouch for this...they wear shoes!

Posted by: CharlieBrown'sDildo at June 11, 2023 05:29 PM (ZCCyW)

202 "Vittles" is an elision of "victuals," a proper 18th cent. term. Lot of hillbilly English is proper, just old.

Used to work with some people who, when someone came in hung over, would say "Jesus, you look like dog shit in a boiling bag."

Posted by: Way, Way Downriver at June 11, 2023 05:30 PM (jYCXf)

203 Posted by: Dark Force Thirsting For Power at June 11, 2023 05:29 PM (QY+6a)

Widow Jane! One of my favorite bourbons!

Posted by: CharlieBrown'sDildo at June 11, 2023 05:30 PM (ZCCyW)

204 You are woefully ignorant of even the most basic Sous Vide techniques. Clearly you are stuck in the 1960s...

Move on to the current time...cooking has improved!
Posted by: CharlieBrown'sDildo at June 11, 2023 05:28 PM (ZCCyW)

OH! Snap!!!

Posted by: Diogenes at June 11, 2023 05:30 PM (e4fEA)

205 So being sick, I haven't done much cooking experimenting this week, but I did try a new product...and it was terrible.

Talenti used to make a Starwberry Hibiscus sorbetto that was the best sorbet I'd ever had - then they discontinued it.

So, I was so happy to see they brought back Strawberry in a Strawberry Margarita sorbetto and I bought it. And it's awful. I like margaritas and I like strawberries, but the margarita is about the bottomest-shelf flavor of fake lime/citric acid that you can get, and it's awful against the strawberry.

After one sitting (where I didn't even feel great a few hours later), I let the oldest have it. And she also declared it subpar, but found mixing it in a flavored water worked best. So, do NOT buy!

Posted by: Nova Local at June 11, 2023 05:31 PM (exHjb)

206 Lin-duh you've really done it now. Mistress Had picks all the recipes and brooks no interference. She is probably going to crack my knuckles with a wooden spoon for you saying that. She tolerates no dissent!
Posted by: Pete Bog
----
I cleared the request with her in advance so you should be safe! 😇

Posted by: lin-duh at June 11, 2023 05:33 PM (UUBmN)

207 Watching Nurse impart her knowledge of sous vide brings me to mind of this video tweeted by Ian Miles Cheong:

https://tinyurl.com/ICEorNOT

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 05:34 PM (ZSK0i)

208 Woohoo!
Smoker be smokin'!
Got a rack-o-ribs on and sitting here smelling of hickory and cherry pellets and sipping a german brew. Ol Joe, the dog, is thinking this is real interestin'!
And bald eagles soaring overhead.
Can it get any better?

Posted by: Diogenes at June 11, 2023 05:34 PM (e4fEA)

209 After all, I'm not stupid!🤣

Posted by: lin-duh at June 11, 2023 05:35 PM (UUBmN)

210
Rib steaks tend to have less marbling but more of those large strips of fat, which isn't a bad thing

___________

That's like saying God, the Declaration of Independence and baseball aren't bad things.

Posted by: Hadrian the Seventh at June 11, 2023 05:35 PM (MoZTd)

211 I slept through the previous monetary blog so excuse me but
261
What is Formosa?

A laminate material commonly installed on countertops.

Posted by: Krebs v Carnot:
----
I think Formosa is a red ant, there!

(I'm 29; I'm old enough to remember that name and not the T one).

Posted by: Ciampino --- Writers have great climaxes at June 11, 2023 05:35 PM (qfLjt)

212 Ok, I'll ask publicly. Pete Bog, your paella was such a smashing success, would you be willing to do a repeat?

Posted by: Ben Had at June 11, 2023 05:36 PM (gc4hm)

213 1 medium shallot minced
2 tablespoons dijon mustard
3 vigorous shakes of Wostershire sauce
1 tsp sugar,
1/4 c Champagne Vinegar
1/3 c Balsamic Vinegar

mix and then whisk in 1 to 1 1/2 cups Olive Oil
Salt and Pepper to taste
Posted by: Pete Bog at June 11, 2023 05:19 PM (4VUmT)

Salad dressing? Steak marinade?

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 05:36 PM (ZSK0i)

214 Posted by: Ben Had at June 11, 2023 05:36 PM (gc4hm)
---
This is a really tense moment! Will Pete Bog say yes, or no?!

Posted by: Weasel at June 11, 2023 05:37 PM (RG6z4)

215 Used to work with some people who, when someone came in hung over, would say "Jesus, you look like dog shit in a boiling bag."
Posted by: Way, Way Downriver at June 11, 2023 05:30
-----------

Huh. Like they sous vide dog shit? Weird.

Posted by: olddog in mo at June 11, 2023 05:39 PM (+HT1s)

216 I slept through the previous monetary blog so excuse me but
261
What is Formosa?

A laminate material commonly installed on countertops.

Posted by: Krebs v Carnot:
----
I think Formosa is a red ant, there!

(I'm 29; I'm old enough to remember that name and not the T one).
Posted by: Ciampino --- Writers have great climaxes at June 11, 2023 05:35 PM (qfLjt)
***

Its a mix of OJ and champagne.

Posted by: Diogenes at June 11, 2023 05:39 PM (e4fEA)

217 And...he's seems to be using a liquid fat! I have never seen that before, so if any of you maniacs know anything about it, please to share with the class.

He's probably using either melted Crisco or melted lard. And knowing Justin Wilson, probably lard.

Posted by: Bert G at June 11, 2023 05:39 PM (VARTN)

218 I was at Brasserie LIPP in Paris mumblety years ago and thought I would be cute. I ordered sardines. Well the waiters (can I say that?) got together and 4 of them formed a line from the kitchen with the lead waiter holding a platter covered with a cloche. They marched to my table, placed the platter in front of me and, with great fanfare, removed the cloche. Under it was an unopened can of sardines. Another waiter presented me with a "special device to open the can". It was a corkscrew : -). I found the French to be very friendly and really enjoyed my time there.

Posted by: Admirale's Mate at June 11, 2023 05:39 PM (V1lUW)

219 Salad dressing? Steak marinade?
Posted by: Additional Blond Agent
----
Salad dressing

Posted by: lin-duh at June 11, 2023 05:39 PM (UUBmN)

220 Posted by: Nova Local at June 11, 2023 05:25 PM (exHjb)

It's marked as "gobo" (the Japanese name) at Hong Kong market. It's supposed to have a lot of nutritional value. I pickle some and stir-fry the rest whenever I get any. Will definitely be making the vinegar again in the future.

Posted by: Polliwog the 'Ette at June 11, 2023 05:39 PM (nC+QA)

221 Posted by: Pete Bog at June 11, 2023 05:19 PM (4VUmT)

Salad dressing? Steak marinade?
Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 05:36
------------------

Was wondering same thing.

Posted by: olddog in mo at June 11, 2023 05:39 PM (+HT1s)

222 Today for dinner we are having marinated chicken and vegetables cooked on skewers. I am hungry because I was at our church rummage sale and had no lunch.

I am glad people had a good time and good food at the NoVa meet up.

Posted by: FenelonSpoke at June 11, 2023 05:42 PM (iXo85)

223 220 Posted by: Nova Local at June 11, 2023 05:25 PM (exHjb)

It's marked as "gobo" (the Japanese name) at Hong Kong market. It's supposed to have a lot of nutritional value. I pickle some and stir-fry the rest whenever I get any. Will definitely be making the vinegar again in the future.
Posted by: Polliwog the 'Ette at June 11, 2023 05:39 PM (nC+QA)

Thanks!

Posted by: Nova Local at June 11, 2023 05:42 PM (exHjb)

224 Salad dressing? Steak marinade?
Posted by: Additional Blond Agent, STEM Guy

Floor wax and dessert topping as well.

But we use it for salad dressing.

Posted by: Pete Bog at June 11, 2023 05:42 PM (4VUmT)

225 Salad dressing
Posted by: lin-duh at June 11, 2023 05:39 PM (UUBmN)

Cool (copies to my recipes folder).

Posted by: Additional Blond Agent, STEM Guy at June 11, 2023 05:43 PM (ZSK0i)

226 I wound up with two half liter jars of cherries and almost another jar of syrup. I think I'm going to get some apricots and put those in with the extra syrup.

Posted by: Notsothoreau at June 11, 2023 05:43 PM (ouTlx)

227 "What's your favorite cooking music?"

Radar Love

Posted by: Chez Microwave at June 11, 2023 05:44 PM (iayUP)

228 I bought two fermentation jars, with airlocks. Haven't decided yet what I want to make first. There's a ginger carrot ferment in Nourishing Traditions that is suppose to be good. And these are a good size for making sauerkraut for me

Posted by: Notsothoreau at June 11, 2023 05:44 PM (ouTlx)

229 Ok, I'll ask publicly. Pete Bog, your paella was such a smashing success, would you be willing to do a repeat?
Posted by: Ben Had at June 11, 2023 05:36 PM (gc4hm)

Well this is awkward. I was hoping for a chance to to my famous sous vide beans and franks!

Since you asked so nicely Mistress Had, it would be my pleasure and an honor to cook again for such a distinguished crowd.

Posted by: Pete Bog at June 11, 2023 05:45 PM (4VUmT)

230 "What's your favorite cooking music?"

Radar Love
Posted by: Chez Microwave at June 11, 2023 05:44 PM (iayUP)
---
Something really short. Like a jingle rather than a whole song.

Posted by: Weasel at June 11, 2023 05:45 PM (RG6z4)

231
Tales From The Kitchen

So this week's meatloaf was made with 93% lean ground beef and panko bread crumbs. Also some Worcestershire sauce and Italian seasoning. Came out well.

Also I am committed to making my own home fries and mashed potatoes now. 5lbs of spuds are about $3.

Happy motoring.

Posted by: DB - at June 11, 2023 05:46 PM (geLO8)

232 Almost wasted money on ribeye steaks yesterday. As I was selecting the best ones, I noticed they were injected with that broth preparation. That stuff ruins browning. Why wreck a steak like that?
Posted by: Emmie

It makes them heavier and you end up paying for water at the price of steak. That whole 'broth injection' thing is a scam.
Posted by: Ciampino

This. Steak is twenty bucks a pound, and water is a buck a ton, and broth is mostly water.

Posted by: mikeski at June 11, 2023 05:46 PM (DgGvY)

233 Since you asked so nicely Mistress Had, it would be my pleasure and an honor to cook again for such a distinguished crowd.
Posted by: Pete Bog at June 11, 2023 05:45 PM (4VUmT)
----
Gonna need napkins!

Posted by: Weasel at June 11, 2023 05:46 PM (RG6z4)

234 I made pork chops in the air fryer. Put morton natures seasoning on them and ran them for 7 minutes flipped them and ran them for another 6 minutes. Perfect at 145.

95 degrees here was not going to use the oven or fire up the grill.

Posted by: Mister Scott (Formerly GWS) at June 11, 2023 05:47 PM (ncXxy)

235 "Something really short. Like a jingle rather than a whole song.
Posted by: Weasel"

Theme from "Jeopardy"?

Posted by: fd at June 11, 2023 05:47 PM (iayUP)

236 Well this is awkward. I was hoping for a chance to to my famous sous vide beans and franks!

Posted by: Pete Bog
----
Maybe you could make a single serving for nurse? You know, to win her over to sous vide cooking.
🤣

Posted by: lin-duh at June 11, 2023 05:48 PM (UUBmN)

237 Posted by: Admirale's Mate at June 11, 2023 05:39 PM (V1lUW)

I have had many wonderful meals in France...both the food and the experience. I mentioned this place because it was so discordant.

And Brasserie Lipp is famous!

Posted by: CharlieBrown'sDildo at June 11, 2023 05:48 PM (ZCCyW)

238 >>"What's your favorite cooking music?"

Twilight of the Gods

Posted by: DB - at June 11, 2023 05:48 PM (geLO8)

239 Found a “Wagyu” steak at Walmart under their brand. I assume someone spirited some Wagyu semen out of Japan and found a good cross breed for it. It wasn’t cheap but it was a lot less than the Japanese Wagyu I see at Costco. It was really rich. I could barely get through half of it.

Posted by: Blutarski

--

I'm posting almost entirely to say that what CBD stumbled across looks a LOT like what I'd seen written up about as American Wagyu in a Cooks Illustrated recently.

Good find, CBD, especially if it was priced as a normal steak.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 05:49 PM (Kt1w/)

240 Almost wasted money on ribeye steaks yesterday. As I was selecting the best ones, I noticed they were injected with that broth preparation. That stuff ruins browning. Why wreck a steak like that?
Posted by: Emmie

It makes them heavier and you end up paying for water at the price of steak. That whole 'broth injection' thing is a scam.
Posted by: Ciampino

This. Steak is twenty bucks a pound, and water is a buck a ton, and broth is mostly water.

Posted by: mikeski at June 11, 2023 05:46 PM

That "injected with" stuff is creeping into every corner of the meat market. It is mostly salt water and Walmart is bad for it. I quit buying meat there because of it.

Posted by: Mister Scott (Formerly GWS) at June 11, 2023 05:49 PM (ncXxy)

241 Posted by: fd at June 11, 2023 05:47 PM (iayUP)
-----
The short version - sure! Not the long Final Jeopardy one.

Posted by: Weasel at June 11, 2023 05:50 PM (RG6z4)

242 The Galloping Gourmet was my introduction to cooking television shows, when I was very young, and few shows today live up to that standard. It’s too bad they’re very sparsely available. A handful on YouTube is all I’ve found.

I have The Complete Galloping Gourmet, and it’s one of my favorite cookbooks. I haven’t bothered with the later books; it’s not so much that I don’t want the food as that the guy himself no longer seems interesting.

Posted by: Stephen Price Blair at June 11, 2023 05:50 PM (EXyHK)

243 Something really short. Like a jingle rather than a whole song.

Posted by: Weasel at June 11, 2023 05:45 PM (RG6z4)

"Guided By Voices!" I think most of their songs are about two minutes long.

Posted by: CharlieBrown'sDildo at June 11, 2023 05:51 PM (ZCCyW)

244 I have had many wonderful meals in France...both the food and the experience. I mentioned this place because it was so discordant.

Posted by: CharlieBrown'sDildo at June 11, 2023 05:48 PM (ZCCyW)

I suspect there is a direct correlation between the distance from Paris and how nice the people in France are to tourists. Similar to the same rule for the USA and New Jersey.

Posted by: Pete Bog at June 11, 2023 05:51 PM (4VUmT)

245 Posted by: CharlieBrown'sDildo at June 11, 2023 05:51 PM (ZCCyW)
----
That'll work!

Posted by: Weasel at June 11, 2023 05:51 PM (RG6z4)

246 In the link in my nic, I have another vintage cooking pamphlet up: Golden Harvest Sunflower Seed Recipes.

It includes an addictive cookie recipe (oatmeal-sunflower seed cookies) and a vegetable-rice casserole that I really like.

Posted by: Stephen Price Blair at June 11, 2023 05:54 PM (EXyHK)

247 An important point when salting your steak well ahead of cooking is to use coarse, or kosher salt for this purpose. Table salt crystals break down in a few minutes and you are left with a salt water brine on your beef. That might work for brisket and lean cuts but never, and I mean NEVER for a steak you intend to sear on a grill.

Posted by: Joe Kidd at June 11, 2023 05:55 PM (bUGMk)

248 217 And...he's seems to be using a liquid fat! I have never seen that before, so if any of you maniacs know anything about it, please to share with the class.

He's probably using either melted Crisco or melted lard. And knowing Justin Wilson, probably lard.

Posted by: Bert G at June 11, 2023 05:39 PM (VARTN)
----
Well in Chemistry, by definition, a liquid fat is called an oil ..... just saying.

Posted by: Ciampino --- Writers have great climaxes! at June 11, 2023 05:56 PM (qfLjt)

249 When I was single I listened to Supertramp, Hiroshima, and Steely Dan while cooking. Made the ramen taste taste better somehow.

Posted by: Eromero at June 11, 2023 05:57 PM (DXbAa)

250 >>I suspect there is a direct correlation between the distance from Paris and how nice the people in France are to tourists. Similar to the same rule for the USA and New Jersey.

A few years ago I spent a few days in Vernon, France. Very nice people and great food. Then we went to Paris and everything went downhill.

Posted by: JackStraw at June 11, 2023 05:57 PM (ZLI7S)

251 Based on the continued skyrocketing of the price of animal protein, the WEF's plan for us to eat zee bugs und live in zee pod continues apace.

Posted by: Soon they'll pull an Ireland here and start culling healthy livestock at June 11, 2023 05:57 PM (fE1zA)

252 For anyone who likes this sort of thing, I made an italian sausage soup out of an old 1960s church recipe book and ended up serving it over rice today. It was fantastic.

Used Conecuh hot, so it leaned a bit toward gumbo but not really.

Package of italian sausage, cut into 1/2" chunks
1 can of tomatoes
1 can navy beans
4 cups beef broth (I used hot water and bullion)
1 onion, chopped and browned with the sausage during the last minute or two
1 green pepper, sliced and cooked half as long as the onions
3 cloves garlic (I used powder)
2 tablespoons parsely
1 teaspoon oregano

Bring to a boil and simmer for 4-6 hours.

(Use an instant pot pressure cook it for about 15 minutes if you need it fast)

Serve over rice similar to gumbo.

Highly recommended.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 05:58 PM (Kt1w/)

253 Oops, hit post before finishing. I want to credit Nova Local for getting me started in vinegar adventures. I had tried making vinegar a few years ago, and not had any success, but when I asked for ideas on how to use overly alcoholed fruit juice last year she (?) gave several suggestions that led me to try again and I will be forever grateful.
Posted by: Polliwog the 'Ette at June 11, 2023 05:20 PM (nC+QA)

I made apple cider vinegar for the first time last fall, and I suppose I should start looking at the burdocks too.
I did make a batch from the left over apple pressings from pressing cider, but it was not as successful as later batches. Better than nothing, and I got a vinegar mother eventually. I have a fully developed one this year so I hope it will turn out better this year.

Posted by: Kindltot at June 11, 2023 05:59 PM (xhaym)

254 Church ran late, and the bacon took a bit longer than I anticipated to get properly crisp but made some fantastic jalapeño poppers as a lead off to USDA Prime filets reversed seared to a medium rare on the Recteq managing to scoff down the whole thing just over an hour ago.

A slight nap for celebration, now for some home made pecan pie (neighbor makes the best) that I looted from yesterday's share holder meeting at the local BBQ.

Might have to go fishing out back now to make the day complete.

Posted by: Reuben Hick at June 11, 2023 06:05 PM (YXHzG)

255 I suspect there is a direct correlation between the distance from Paris and how nice the people in France are to tourists. Similar to the same rule for the USA and New Jersey.

Posted by: Pete Bog at June 11, 2023 05:51 PM (4VUmT)

Absolutely!

Although France's attitude toward filthy foreigners who can't even speak French is moderating, because France needs those tourist dollars.

They like money as well as being snooty.

Posted by: CharlieBrown'sDildo at June 11, 2023 06:05 PM (ZCCyW)

256 Our son-in-law's parents are visiting from Sydney so we are taking them to our favorite Mexican place for dinner.

They don't really have Mexican food in Australia so they are quite excited.

Posted by: San Franpsycho at June 11, 2023 06:06 PM (RIvkX)

257 Based on the continued skyrocketing of the price of animal protein, the WEF's plan for us to eat zee bugs und live in zee pod continues apace.

I'm using that as an excuse to amp up my beef purchases.

Posted by: Reuben Hick at June 11, 2023 06:06 PM (YXHzG)

258 Gonna need napkins!
Posted by: Weasel

And they better all be special, cuz' that sure was!

Posted by: AZ deplorable moron at June 11, 2023 06:06 PM (d2dRs)

259 They don't really have Mexican food in Australia so they are quite excited.

--

(looks at the six Mexican restaurants within ten miles of me here in the not-in-the-city South)

Wonder why that is?

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:07 PM (Kt1w/)

260 An important point when salting your steak well ahead of cooking is to use coarse, or kosher salt for this purpose.

Posted by: Joe Kidd at June 11, 2023 05:55 PM (bUGMk)

I agree 100%.

We did some work on our kitchen recently and like a fool I had packed up the Kosher salt. I settled for some crappy iodized salt for a steak, and it was immediately obvious the difference!

Posted by: CharlieBrown'sDildo at June 11, 2023 06:08 PM (ZCCyW)

261 Our son-in-law's parents are visiting from Sydney so we are taking them to our favorite Mexican place for dinner.

They don't really have Mexican food in Australia so they are quite excited.

Some of the best Tex/Mex food I have had came from a Brit operating a food truck in Cape Town, ZA.

You never know where you can find it.

Posted by: Reuben Hick at June 11, 2023 06:08 PM (YXHzG)

262 CBD - Early 80's PBS Saturday afternoon programming featured several cooking shows: The Frugal Gourmet, Justin Wilson, and Great Chefs of (insert major US city here), among others. It was my Must See TV, back in the day, especially during the NJ winter months..

Posted by: Joe Kidd at June 11, 2023 06:09 PM (bUGMk)

263 You should really blow their minds and get a pizza with ham and pineapple on it.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:09 PM (Kt1w/)

264 I like ribeye for cheesesteaks.

Posted by: San Franpsycho at June 11, 2023 06:09 PM (RIvkX)

265 All that inside baseball paella chatter was Ben Had's advanced social media mind control stuff to start pitching the Texas MoMe. I apologize to the horde for the high school prom nature of it.

But I am looking forward to those fancy napkins. And seeing the horde again.

Posted by: Pete Bog at June 11, 2023 06:09 PM (4VUmT)

266 You should really blow their minds and get a pizza with ham and pineapple on it.
Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:09 PM (Kt1w/)
====

I would never ever commit such a heinous act.

Posted by: San Franpsycho at June 11, 2023 06:11 PM (RIvkX)

267 It makes them heavier and you end up paying for water at the price of steak. That whole 'broth injection' thing is a scam.

Perhaps, but for good summer smoking, it is recommended to broth inject the meat to achieve a truly fall-apart moist brisket after a long smoke.

Most people don't think to broth inject and pit cooked meat tends to be drier than it should be. By doing this, the store not only makes some coin, but helps the customer achieve a more satisfying cook.

Posted by: Reuben Hick at June 11, 2023 06:11 PM (YXHzG)

268 263 You should really blow their minds and get a pizza with ham and pineapple on it.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:09 PM (Kt1w/)
----
Pineapples are grown locally in Oz and Africa.
I had them growing in my garden for ever. Mangoes, avocados, bananas and pawpaw too.

Posted by: Ciampino - Practice safe text: use commas at June 11, 2023 06:12 PM (qfLjt)

269 Posted by: Kindltot at June 11, 2023 05:59 PM (xhaym)

I don't usually worry about a mother, although I did put a bit of my kombucha Scoby in with the rice vinegar I tried recently because I didn't like the price or additives in the rice wine vinegar at Hong Kong market. It seems to have worked well, in fact that's why I needed the burdock vinegar's quart bottle. I only put the rice, water, sugar, and Scoby in a pint bottle and it vingared enough that I wanted to dilute it.

Posted by: Polliwog the 'Ette at June 11, 2023 06:12 PM (nC+QA)

270 Get some Maldon salt. It's big cruchy crystals, perfect for beef.

Posted by: Notsothoreau at June 11, 2023 06:12 PM (ouTlx)

271 Food truck in Seaside, CA run by an Asian dude who had the thickest southern accent you can imagine, had the best Gyros you can imagine.

I'm conflicted.

Posted by: Martini Farmer at June 11, 2023 06:13 PM (Q4IgG)

272 In a deal from grocery store got free steak rolls, not as good as the Italian rolls I get there so was a step down from my usual, and did get better shaved rib eye.

Posted by: Skip at June 11, 2023 06:13 PM (xhxe8)

273 There are couple if pizzerias around here run by Chinese people which are great, but they love lots and lots of garlic in their Italian food.

Posted by: San Franpsycho at June 11, 2023 06:15 PM (RIvkX)

274 Pineapples are grown locally in Oz and Africa.
I had them growing in my garden for ever. Mangoes, avocados, bananas and pawpaw too.

Posted by: Ciampino

--

Sure, but it took Californians to put it on a pizza.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:15 PM (Kt1w/)

275 Ribeye tends to be stringy which makes it a good candidate for shaving.

Posted by: San Franpsycho at June 11, 2023 06:16 PM (RIvkX)

276 Skip,

What's a steak roll? or an Italian roll?

Posted by: Pete Bog at June 11, 2023 06:16 PM (4VUmT)

277 I've all but given up buying beef at the local groceries. There is, however, a family owned slaughter house not too far away that has a retail counter with very good offerings.

They aren't giving anything away but I'm not saving my $$ to distribute to the kids when the time comes anyway so there's that.

Posted by: Tonypete at June 11, 2023 06:16 PM (ii9PI)

278 When I was single I listened to Supertramp, Hiroshima, and Steely Dan while cooking. Made the ramen taste taste better somehow.
Posted by: Eromero at June 11, 2023 05:57 PM (DXbAa)

Fistbump!
Supertramp Take the Long Way Home. And some Jeff Starship, plus Chris Issacs.

Posted by: Diogenes at June 11, 2023 06:16 PM (e4fEA)

279 San Franpsycho

Is North Beach Pizza still around? Tomasso's makes pretty good pizza as well.

Posted by: Pete Bog at June 11, 2023 06:17 PM (4VUmT)

280 >>Get some Maldon salt. It's big cruchy crystals, perfect for beef.

Retired Navy officer and his wife started a business making sea salt. They use buckets to scoop salt water from the ocean and then distill it down to the sea salt.

Fantastic stuff but very potent. Great on steaks.

https://www.newportseasaltco.com

Posted by: JackStraw at June 11, 2023 06:17 PM (ZLI7S)

281 Our son-in-law's parents are visiting from Sydney so we are taking them to our favorite Mexican place for dinner.

They don't really have Mexican food in Australia so they are quite excited.

Some of the best Tex/Mex food I have had came from a Brit operating a food truck in Cape Town, ZA.

You never know where you can find it.

Posted by: Reuben Hick at June 11, 2023 06:08 PM

The absolute best Korean BBQ I ever ate was in Hong Kong, Kowloon side. Nothing I got in my multiple port visits to Pusan and Seoul Korea came close.

Posted by: Mister Scott (Formerly GWS) at June 11, 2023 06:17 PM (ncXxy)

282 I buy some beef at the local store, usually cube steak or steak fingers. The beef at the meat market is cose in price and a bit better quality.

Posted by: Notsothoreau at June 11, 2023 06:18 PM (ouTlx)

283 No pineapples on pizza
No ketchup on hot dogs
No berries in bagels

Posted by: San Franpsycho at June 11, 2023 06:18 PM (RIvkX)

284 I went to Shaq's new fast food restaurant Big Chicken, for lunch. Got popcorn chicken and fries.
$12.50. It was meh. Don't think I will return.

Posted by: polynikes at June 11, 2023 06:20 PM (YKqKD)

285 No pineapples on pizza
No ketchup on hot dogs
No berries in bagels

Posted by: San Franpsycho at June 11, 2023 06:18 PM

But carrots in chili are OK right?

Posted by: Mister Scott (Formerly GWS) at June 11, 2023 06:21 PM (ncXxy)

286 North Beach Pizza is good. Haven't been to Tomasso's but my favorite pizzeria that was nearest to east coast style has been closed "for renovation" over a year.

Posted by: San Franpsycho at June 11, 2023 06:21 PM (RIvkX)

287 But carrots in chili are OK right?
Posted by: Mister Scott (Formerly GWS) at June 11, 2023 06:21 PM (ncXxy)
====
*lights hair on fire*

Posted by: San Franpsycho at June 11, 2023 06:22 PM (RIvkX)

288 @283
I like sriracha instead of ketchup on my hot dogs, but as far as I know Huy Fong is still in a chili pepper supply crisis -- still not finding it in stock anywhere.

Posted by: Gabby Hayes at June 11, 2023 06:22 PM (ssESX)

289 Please DO NOT let good beef sit in hot water, in plastic.

Learn to cook. Please.
Posted by: nurse ratched at June 11, 2023 04:20 PM (U2p+3)

Half-warm stuff in a bag. Sous vide or colostomy? You be the judge.

Posted by: Alberta Oil Peon at June 11, 2023 06:22 PM (uIIsl)

290 Dried alfalfa and nettle leaves are supposed to be good against allergies so I got tea bags of each to try. Inspector wants me to make them into a flavored butter with garlic powder, salt, pepper, and smoked paprika. It sounds tasty, so I have some butter softening on the counter to mix up this evening.

Posted by: Polliwog the 'Ette at June 11, 2023 06:23 PM (nC+QA)

291 /sock off

Posted by: Chairman LMAO at June 11, 2023 06:23 PM (ssESX)

292 Never got the NO PINEAPPLE ON PIZZA thing. roasted pineapple is really good.

Now, kale or anchovies, or BBQ sauce as the base, that's a different story.

Posted by: Pug Mahon, Gen X Ne'er-Do-Well at June 11, 2023 06:23 PM (T/Lqj)

293 I know most of you aren't a fan of Omaha Steaks but I just ordered the most recent Father's Day deal . $99. 26 items.

Posted by: polynikes at June 11, 2023 06:23 PM (YKqKD)

294 Never got the NO PINEAPPLE ON PIZZA thing. roasted pineapple is really good.

Now, kale or anchovies, or BBQ sauce as the base, that's a different story.
Posted by: Pug Mahon, Gen X Ne'er-Do-Well at June 11, 2023 06:23 PM (T/Lqj)

Yeah pineapple goes with ham so why not pizza.

Posted by: polynikes at June 11, 2023 06:24 PM (YKqKD)

295 Olive Garden, LongHorn Steakhouse, Cheddar's Scratch Kitchen, Yard House, The Capital Grille, Seasons 52, Bahama Breeze and Eddie V's.[/i

It's kind of like Walmart buying Gucci.
Posted by: Archimedes at June 11, 2023 04:25 PM (eOEVl)

Of those, the only one I have ever heard of is Olive Garden, and never set foot in one.

Posted by: Alberta Oil Peon at June 11, 2023 06:25 PM (uIIsl)

296 I like sriracha instead of ketchup on my hot dogs,

If you have the time skewer and spiral cut hotdogs before grilling. THEN put you sriracha on that. (or a good mustard). The spiral cut adds to more delicious caramelization.

Posted by: Reuben Hick at June 11, 2023 06:25 PM (YXHzG)

297 Posted by: Gabby Hayes at June 11, 2023 06:22 PM (ssESX)

Is *that* why sriracha is impossible to find? Maybe I should go ahead and make up the chili sauce recipe I made before. I've been hesitant because red jalapenos are kind of expensive.

Posted by: Polliwog the 'Ette at June 11, 2023 06:26 PM (nC+QA)

298 Tony's Pizza in Lake Charles, LA makes my favorite Pizza. They've been there since at least 1966. Greek family of course.

Posted by: polynikes at June 11, 2023 06:27 PM (YKqKD)

299 but as far as I know Huy Fong is still in a chili pepper supply crisis -- still not finding it in stock anywhere.
Posted by: Gabby Hayes

I bought some the other day here in Central TN. Didn't seem to be an issue here.

Having a Caprese salad for supper. The tomatoes are meh but the moozadel and balsamic vinegar will make up for it. I've been using Kosterina vinegars for awhile now. Tasty stuff.

Posted by: Tonypete at June 11, 2023 06:27 PM (ii9PI)

300 Never got the NO PINEAPPLE ON PIZZA thing. roasted pineapple is really good.

--

Yeah, I don't really care one way or the other. Eat what you like and what tastes good to you.

That last part seems especially important since I'm coming around to the notion that none of us taste things quite the same way, and our genetics determines what "good" is, and it's not necessarily the same for any two people. Fennel seeds, licorice, etc. come to mind.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:28 PM (Kt1w/)

301 Their steak roll was a smaller Italian but tasted different too.

Posted by: Skip at June 11, 2023 06:29 PM (xhxe8)

302 Fortunate where we live there is a quality butcher, so he cuts stuff to order - really like seeing the "whole" and approving the first cut before the rest are made. Country living is the best.

Posted by: Indignacio Vindacatorem at June 11, 2023 06:29 PM (oWBc3)

303 They aren't giving anything away but I'm not saving my $$ to distribute to the kids when the time comes anyway so there's that.

Posted by: Tonypete at June 11, 2023 06:16 PM (ii9PI)

A very, very wealthy friend of my wife told his kids that his last check is going to bounce, so they had better get an education!

Posted by: CharlieBrown'sDildo at June 11, 2023 06:30 PM (ZCCyW)

304 Sure, but it took Californians to put it on a pizza.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:15 PM (Kt1w/)

Mangoes on pizza? That's disgusting.

Posted by: CharlieBrown'sDildo at June 11, 2023 06:32 PM (ZCCyW)

305 Given the direction of the country, it's a moral imperative to leave something for your kids. Don't starve yourselves, but we let this shit happen so we have to pay something forward. IMHO.

Posted by: Indignacio Vindacatorem at June 11, 2023 06:33 PM (oWBc3)

306 297 Posted by: Gabby Hayes at June 11, 2023 06:22 PM (ssESX)

Is *that* why sriracha is impossible to find? Maybe I should go ahead and make up the chili sauce recipe I made before. I've been hesitant because red jalapenos are kind of expensive.
Posted by: Polliwog the 'Ette at June 11, 2023 06:26 PM (nC+QA)
-----

It's just the Huy Fong brand, all of their chilli peppers come from one supplier in Mexico (a very sweet deal for them), but this year's crop got hit with some sort of blight, so the supply has been limited.

Posted by: Chairman LMAO at June 11, 2023 06:36 PM (ssESX)

307 My dill didn't come up this year, maybe not enough rain. But planted more seeds so hopefully some will. Fresh dill weed is good in potatoes salad, ham sLad I am making and deviled eggs.
Haven't yet got basil planted either.

Posted by: Skip at June 11, 2023 06:37 PM (xhxe8)

308 I cannot cook and have music on, etc., because I'll get wrapped up in the music or whatever and forget my initial goal was to avoid burning down the house.

Posted by: blake - semi lurker in marginal standing(2YtOq) at June 11, 2023 06:37 PM (2YtOq)

309 >>> 176 CBD,

Do you have a good recipe for puff pastry?

I am going to try to copy a wonderful onion and mushroom tart I had. Flaky pastry, caramelized onions and mushrooms and it had a bits of creamy gruyere sauce, topped with arugula and flaky salt.

I think I can re-create it, my pastry won't be as good but I can use the practice.
Posted by: CaliGirl at June 11, 2023 05:18 PM (4xF2M)

Please share what you come up with! This sounds yummy.

Posted by: Helena Handbasket at June 11, 2023 06:38 PM (llON8)

310 I can't find Huy Fong Sriracha in Austin.

Posted by: lin-duh at June 11, 2023 06:39 PM (UUBmN)

311 NY Strips are probably the easiest to prepare when it comes to grilling consistently. 2-4ish minutes per side, et viola! Same with filets, but leave them on the grill off heat for a minute to accommodate anyone wanting a warm center.

Next up would be a Tbone/porterhouse. Trick here is to sear the filet tail then keep the strip side on the direct heat. Some wrap the filet in foil while grilling the strip side.

Ribeyes require the most attention due to the marbling that needs time to break down and melt. Time on and off the flame can vary due to thickness, and whether or not you let the steak rest for at least an hour outside the fridge before grilling. A thick (2+inches) ribeye requires a few turns as well. The "rule" of only turning a steak once is more of a guideline in this case.

Posted by: Joe Kidd at June 11, 2023 06:40 PM (bUGMk)

312 I'm eating a piece of Kroger lasagna and watching the trashterpiece "Valley of the Dolls".

Go ahead and judge me! I don't care!

Posted by: All Hail Eris at June 11, 2023 06:41 PM (kGAbD)

313 Hot and sweaty after mowing the grass so I'm drinking a beer, which tastes so much better because I just opened it with MY NEW SHINY ACE OF SPADES BOTTLE OPENER that I got yesterday from the NOVAMoMe!

Posted by: Quarter Twenty at June 11, 2023 06:42 PM (DhOHl)

314 Skip, I love fresh dill. I made cannellini beans with olive oil, lemon, dill, and salt and pepper.

Posted by: All Hail Eris at June 11, 2023 06:44 PM (kGAbD)

315 trashterpiece "Valley of the Dolls".

Go ahead and judge me! I don't care!
Posted by: All Hail Eris

For me, VotD is so bad it's good.

Posted by: Tonypete at June 11, 2023 06:44 PM (ii9PI)

316
I cannot cook and have music on, etc., because I'll get wrapped up in the music or whatever and forget my initial goal was to avoid burning down the house.
Posted by: blake - semi lurker in marginal standing

Don't listen to Talking Heads while cooking.

Posted by: Bertram Cabot, Jr. at June 11, 2023 06:45 PM (63Dwl)

317 Mangoes on pizza? That's disgusting.
Posted by: CharlieBrown'sDildo at June 11, 2023 06:32 PM (ZCCyW)
--//

For once I concur with one of CBD's harsh culinary strictures.

Posted by: All Hail Eris at June 11, 2023 06:46 PM (kGAbD)

318
Sous vide is prep. Delicious prep. I'm sure some of you scoundrels would suggest beating the protein on a rock for a couple hours.

I gotta better way. 10 keystrokes on a touch pad..

Posted by: Divide by Zero at June 11, 2023 06:47 PM (enJYY)

319 I am drinking a beer, and then I will go mow a little grass. And maybe take the fuel tank off the mower and see if I can dislodge the mystery object that rolls around in the tank and occasionally blocks the outlet, causing the engine to quit.
Trailer is hitched up to the Suburban, and most of my gear is loaded. Too late in the day for me to leave now, so I will be southbound tomorrow first thing, on the mission to fetch back the dead Suburban from Cedar City, UT.

Posted by: Alberta Oil Peon at June 11, 2023 06:47 PM (rfGYq)

320 @316 I'd make a mess of the ingredients during "Girlfriend is Better". Might even get sauce on my giant suit jacket.

Posted by: Chairman LMAO at June 11, 2023 06:47 PM (ssESX)

321 My drink after mowing is 3 ice cubes in a highball glass, fill to 1/3 with red wine, fill up with chilled club soda, and squeeze fresh lime. Wonderful, cold, and dry.

Posted by: skywch at June 11, 2023 06:48 PM (uqhmb)

322 Is this a tarragon or a dill?

https://youtu.be/juxmu2wNFkc

Posted by: Obligatory Seinfeld clip at June 11, 2023 06:48 PM (DhOHl)

323 Godspeed AOP

Posted by: Skip at June 11, 2023 06:49 PM (xhxe8)

324 >>> 277 I've all but given up buying beef at the local groceries. There is, however, a family owned slaughter house not too far away that has a retail counter with very good offerings.

They aren't giving anything away but I'm not saving my $$ to distribute to the kids when the time comes anyway so there's that.
Posted by: Tonypete at June 11, 2023 06:16 PM (ii9PI)

See if they can hook you up with a local farmer selling beeves; a 1/2 or even a 1/4 should last you and the missus several months.

Posted by: Helena Handbasket at June 11, 2023 06:49 PM (llON8)

325 Smells like my sauce is ready for the blender. Then I gotta get some fresh bread while the meat simmers, I guarontee!

Posted by: Joe Kidd at June 11, 2023 06:51 PM (bUGMk)

326 Sure, but it took Californians to put it on a pizza.

Posted by: Join Moron Robbie in Celebrating Groomer Awareness and Uke Hating Month! It's a bash! at June 11, 2023 06:15 PM (Kt1w/)
----
Blasphemy.

Posted by: Ciampino -- Practice safe text: use commas at June 11, 2023 06:55 PM (qfLjt)

327 Re rib steaks: I don’t understand something. Why should blizzards preclude putting them on a charcoal grill? There’s something wonderful about stepping out into a snowstorm knowing fabulous charred meat is on the way.

Posted by: Durak Kazyol at June 11, 2023 06:55 PM (jgybY)

328 See if they can hook you up with a local farmer selling beeves; a 1/2 or even a 1/4 should last you and the missus several months.
Posted by: Helena Handbasket at June 11, 2023 06:49 PM (llON

If you eat spoiled beeves, you might get the heaves. Be sure your deep freeze is in tip-top shape.

Posted by: Alberta Oil Peon at June 11, 2023 06:55 PM (rfGYq)

329 If you eat spoiled beeves, you might get the heaves. Be sure your deep freeze is in tip-top shape.
Posted by: Alberta Oil Peon

You wouldn't steer me wrong, would you?

Posted by: Tonypete at June 11, 2023 06:56 PM (ii9PI)

330 Who is Justin Wilson? How did you happen upon him? No other links at your original source?

I "guar-an-teeeeee" he is worth your time.

Posted by: brio at June 11, 2023 06:56 PM (5SW2U)

331 Okay folks, it's time for a cocktail.

Thank you all for playing, even that weirdo hippie from Washington who is afraid of modern cooking techniques.

Posted by: CharlieBrown'sDildo at June 11, 2023 06:57 PM (ZCCyW)

332 PEW- PEW TIME

Posted by: Skip at June 11, 2023 07:01 PM (xhxe8)

333 NOOD GUBS

Posted by: Helena Handbasket at June 11, 2023 07:04 PM (llON8)

334 Re rib steaks: I don’t understand something. Why should blizzards preclude putting them on a charcoal grill? There’s something wonderful about stepping out into a snowstorm knowing fabulous charred meat is on the way.
Posted by: Durak Kazyol at June 11, 2023 06:55 PM (jgybY)

It's not impossible. Heck, I deep fried my first turkey during a freezing rain in South Jersey. I was so much younger then. As one gets north of 29, one looks for excuses to stay indoors when the elements become...challenging...

Posted by: Joe Kidd at June 11, 2023 07:05 PM (bUGMk)

335 Until a couple of years ago, nobody ever 'rested' their meat because it's silly. "I'll let my meat cool so it doesn't burn my lips" is the old way of saying "rested." Let the 'fat and flavor magic' be your guide!

Posted by: Dr. Bone at June 11, 2023 07:06 PM (KVGVf)

336 Thanks CBD!

I've made his tomato tart. It's really good.

Posted by: CaliGirl at June 11, 2023 07:28 PM (4xF2M)

337 Hiya JT!
Posted by: Mok

Posted by: JT at June 11, 2023 08:05 PM (T4tVD)

338
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. https://Getmoney012.blogspot.com

Posted by: Theresa Hayes at June 12, 2023 04:16 AM (0gw/7)

339 Fine sipping bourbon is wasted on any cocktail that uses a mixer with a flavor stronger than ice.

Shake a Manhattan? Good grief, why? You keep the bottled-in-bond rye in the freezer, and your bitters, your cherries, and your bottle of Noilly Pratt sweet vermouth in the fridge. You could put the glasses in the freezer for a bit too, call that optional. Mix things together, give them a quick stir, and done. Don't dilute the drink with ice in a shaker. Same kind of process works for a proper martini too.

I think a good Manhattan is the perfect drink for when you're grilling.

Posted by: Drew458 at June 12, 2023 12:11 PM (Olcxz)

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