Food Thread: A True Smorgasbord

***

Good afternoon Foodies. The Honorable CBD is on a secret mission. If I tell you anymore I will have to ban you. So let's avoid that shall we.

Today's opening photo is Mamma Misanthrope's "Crazy Cake".

My Mother grew up in the great depression. This cake was from that era. She made it frequently as I was growing up. But, I haven't had it in years. As can happen with families when parents pass on or move into nursing facilities her recipe card box and many of her cook books end up missing.

Fast forward to 2023. One of my cousins came to visit Casa Misanthrope this year. In her possession were several recipe card boxes which had been her Mother's. Long story short: As we were going through the boxes I found the recipe for Crazy Cake in my Mother's handwriting. She had written it out and had given it to my aunt.

The handwritten recipe concludes with the following sentence: "I use to put caramel or chocolate frosting. Now I buy the cheapest can in the store."

That piece of cake in the photo has no frosting. But, if you want to make a delicious frosting for it. Simple and tasty chocolate ganache FTW.

Now that you saw the cake and have frosting idea I suppose you want to make Crazy Cake. Here goes:

***

Crazy Cake

3 cups flour
2 tsp soda
2 cup sugar
1/3 cup cocoa
1 tsp salt
2 tbsp vinegar
1 tsp vanilla
2/3 cup oil
2 cups of water at room temperature

Sift first five ingredients together 3 times.
Put into a 9"x 13" pan ungreased
Make three wells in the cake mix
In the first well put the vanilla
In the second well put in the vinegar
In the third well put in the oil.
Pour water over the mixture.
Stir lengthwise with fork until well blended.
Bake at 350 for 30 minutes.
Let cool and add frosting if you so choose.

Too be honest, the cake is good enough not to need frosting. This coming from a pie guy.

***

I like my eggs scrambled. You? I'm not sure. But if you like poached eggs this may be the link for you.

Make Better Poached Eggs by Freezing Them First
Freezing eggs locks in their round shape, and makes it harder to overcook the yolk.
The internet says you can and can’t freeze whole raw eggs, so naturally I went and tossed a couple eggs in the freezer. Senior food editor Claire Lower was able to make baby fried eggs with frozen eggs; surely there are other secrets the frozen ovum hides. (Besides the miracle of life.) It turns out there is at least one, and it just might change the way you poach eggs here on out.
The average poaching method is simple on paper. Simmer water and gently drop an egg into it. Cook it for four or five minutes. When you fish it out, the egg white will be set and the yolk will be runny. But in reality, the egg white flies off, the yolk breaks, the yolk overcooks, or the egg sinks to the bottom and cooks flat. Oh, and that 3-D balloon shape? Well, it’s just impossible to get.

***

How Cocktail Programs Have Evolved in American Fine Dining the Last 20 Years

The restaurant Appletini still has its place, but it’s far better now
“I shook it myself!” exclaimed the server with glee. One of his arms was ceremoniously folded across his back as he set a Manhattan before me at an upscale Midtown New York City restaurant. There was some impressive froth on that drink, and I didn’t have the heart to send it back for a stirred do-over. I soon found out it was restaurant bar policy that every cocktail, regardless of recipe (with or without juice), was shaken there — not because of a signature style preference, but because they thought they had to.
This Manhattan incident occurred at least 20 years ago, before cocktail culture had caught up to most fine dining beverage programs in mainstream America. During a recent visit to Union Square Cafe, I was presented with a Last Straw. The summer cocktail deftly balances the sweet-tart-aromatic elements of gin, rum, strawberry, rhubarb and basil, served as a clarified punch with a piped savory basil ice cream garnish, ingredients that come straight from the same nearby Greenmarket that also inspires the seasonal kitchen menu (the joke is that the cocktail takes two days to make and as many minutes to drink). Another cocktail on the list is a subtly smoky Margarita twist made with watermelon, mezcal and hot honey that’s neither too sweet nor aggressively spicy. These drinks are a far cry from the “name your tini” culture I remember from the early days of the original namesake location (established by Danny Meyer in 1985, USC relocated to Park Avenue South in 2015). As an in-joke, there’s now a Dirty Appletini on the menu, served with pickled apple.

***

I normally poach my brats in beer and onions then finish them off on the old charcoal grill. A famous Sconnie guy has a different recipe.

***

I'll be the first to admit I'm not sophisticated. I'll take my cheese cake without olive oil.

Forget Whipped Cream — Where’s the Olive Oil? A good idea has become ubiquitous.

I asked the pastry chef Zoë Kanan. “Olive oil can be a calling card for sophistication,” she explained, and “sophisticated desserts cost more money.” A flourish of EVOO is a quick way to elevate any dessert’s ingredient list that — bonus — adds a nice, natural shimmer. It’s not as if the idea is new — Lilia has offered vanilla soft serve with olive oil, honey, and fennel pollen for years — but the ubiquity is. And before you even ask, yes, Graza has gotten in on the action with a collaboration at Caffè Panna. The shoppy-shop brands — Brightland, Branche, and all the other status oils with bottles that look like they were designed for Byredo hand soap — are almost certainly one reason for olive oil’s current ascent in forward-thinking pastry kitchens.

***

Something from my ONT photo stash, perhaps you'll enjoy.....

Are Mystery Clicks allowed here in this prestigious thread?

***

CBD wanted me to remind you:

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.

He's not here. Eat your French Toast as you damn well please. You can email him your tilapia recipes & charcoal briquettes to: cbd dot aoshq at gmail dot com

Posted by: Misanthropic Humanitarian at 04:00 PM

Comments

(Jump to bottom of comments)

1 uno

Posted by: GL at October 01, 2023 04:01 PM (5fDan)

2 duo

Posted by: GL at October 01, 2023 04:02 PM (5fDan)

3 three?

Posted by: GL at October 01, 2023 04:02 PM (5fDan)

4 I nooded

Posted by: GL at October 01, 2023 04:02 PM (5fDan)

5 Dang, that cake looks good!

Posted by: Adriane the I like the Internet Critic . . . at October 01, 2023 04:03 PM (4Winp)

6 where be da foodies?

Posted by: GL at October 01, 2023 04:03 PM (5fDan)

7 But with 2C sugar, some mods are in order.

Posted by: Adriane the I like the Internet Critic . . . at October 01, 2023 04:04 PM (4Winp)

8 More for the rest of us, GL …

Posted by: Adriane the I like the Internet Critic . . . at October 01, 2023 04:05 PM (4Winp)

9 Oh well. Gardening & chores await.

Posted by: Adriane the I like the Internet Critic . . . at October 01, 2023 04:05 PM (4Winp)

10 I blame this off schedule day for being late.

Posted by: Skip at October 01, 2023 04:05 PM (fwDg9)

11 My aunt used to make that cake. No frosting. But IIRC, it didn't need any as it was very moist.

Moist. Todays word of the day.

Posted by: Martini Farmer at October 01, 2023 04:08 PM (Q4IgG)

12 11 My aunt used to make that cake. No frosting. But IIRC, it didn't need any as it was very moist.

Moist. Todays word of the day.
Posted by: Martini Farmer at October 01, 2023 04:08 PM (Q4IgG)

Moist. Moister. Moistest.

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 04:09 PM (aA3+G)

13 Still undecided if pizza or grilling a hamburger.

Posted by: Skip at October 01, 2023 04:11 PM (fwDg9)

14 I bought a gallon of Braggs olive oil. Just need to put it up in pints. I also bought some straight from Italy parmasean and romano. I think I will grate them up and freeze, since I'll be cooking with this. The parmasean was worth it, just to find out what the fuss is about. It's very tasty.

And making German Apple cake, using maple syrup to sweeten. I put a cream cheese frosting on it. It is fall, after all.

Posted by: Notsothoreau at October 01, 2023 04:13 PM (Ds/Wi)

15 I have an old cookbook from a Home Demonstration club in NE New Mexico, Depression era edition. It has some strange recipes. Good chocolate cake one though.

Posted by: huerfano at October 01, 2023 04:13 PM (cs21Z)

16 Thanks for the food thread mh

Crazy cake looks great would gave a huge hunk, maybe with ice cream

Posted by: San Franpsycho at October 01, 2023 04:14 PM (RIvkX)

17 Crazy cake is crazy. Wish I could eat it. My diabetes meds got adjusted, so I have to be good until the holidays.

Posted by: exdem13 at October 01, 2023 04:15 PM (W+kMI)

18 Fun fact: Jimmy made a place in Paradise CA change the name of their Cheeseburger. The place couldn't sell a 'cheeseburger in Paradise'. Legend.

Posted by: AZ deplorable moron at October 01, 2023 04:15 PM (JI3sB)

19 MiL made dessert last night: macerated strawberries and strawberry sorbet with fresh lemon soda.

Posted by: San Franpsycho at October 01, 2023 04:15 PM (RIvkX)

20 Very much my mother's recipe for 'mix in the pan chocolate' cake.
Always had the impression it went back to wwii rationing days for some reason.

Posted by: From about that Time at October 01, 2023 04:16 PM (4780s)

21 Ahem....a 'veritable' smorgasbord.
The other semi-political term mentioned a lot back then was 'a pack of lies'.

Posted by: look whats not at October 01, 2023 04:16 PM (nakGR)

22 And I was 8.

Posted by: look whats not at October 01, 2023 04:17 PM (nakGR)

23 I'd love to have those burgers and fries sitting in front of me right now.
(I wonder if the fries were cooked in duck fat?)

Posted by: AZ deplorable moron at October 01, 2023 04:17 PM (JI3sB)

24 Olive oil on cheesecake doesn't sound good but is good

Like chocolate in mole.

Posted by: San Franpsycho at October 01, 2023 04:17 PM (RIvkX)

25 So Twitter kicked me out for asking for help and publishing private information about myself without expressed written consent or something.

Posted by: Noah Bawdy at October 01, 2023 04:17 PM (4uC1A)

26 Always had the impression it went back to wwii rationing days for some reason.
Posted by: From about that Time

Many of the WWII recipes are made without eggs, like this one.

Posted by: AZ deplorable moron at October 01, 2023 04:18 PM (JI3sB)

27 Tonight's fare is homemade meatballs and macaroni (also from scratch), with wilted spinach (I think that is what it's called when you quickly sauté it with minced garlic and butter). This will be preceded by smoked salmon and brie on triscuits as an appetizer. I've got a nice pinot noir that we will open.

Posted by: gourmand du jour at October 01, 2023 04:18 PM (MeG8a)

28 We have a family cake recipe called "Cousins Cake" which is non-chocolate and therefore, gross.

I think its angel food with toffee frosting. A travesty.

Posted by: San Franpsycho at October 01, 2023 04:20 PM (RIvkX)

29 Now this is my idea of a food thread. Chocolate cake front and center. Thanks for pinch-hitting, MisHum!

Posted by: bluebell at October 01, 2023 04:21 PM (pTb/Z)

30 I've been fond of poached eggs for years, have two egg poaching pans (although that's really steamed I guess; we called the other 'dropped eggs').
Anyway, couple of years ago I tried an internet trick, microwave in small dish or even a juice glass, with enough water to cover, a third of a cup or so, for 45 seconds. Works great.
Start toast, prepare egg, start egg, butter toast, egg to toast, 1 minute 50 seconds. Weasel would approve.

Posted by: From about that Time at October 01, 2023 04:22 PM (4780s)

31 Tonight's fare is homemade meatballs and macaroni (also from scratch), with wilted spinach (I think that is what it's called when you quickly sauté it with minced garlic and butter). This will be preceded by smoked salmon and brie on triscuits as an appetizer. I've got a nice pinot noir that we will open.
Posted by: gourmand du jour at October 01, 2023 04:18 PM (MeG8a)
===
That sounds very Sunday Night.

Posted by: San Franpsycho at October 01, 2023 04:22 PM (RIvkX)

32 Yes, "Crazy Cake", or "Wacky Cake" was a depression era recipe, but also popular during WW2 because of rationing of some food items. Notably, this cake recipe did not require eggs, milk, or butter. Both my mother and my wife's mother made this simple-to-prepare, but delicious cake as a regular dessert item, and it is still a favorite of our own.

If you google the term, you will find that there are several variations on this cake (including a white-cake version), but I've got to say that the cocoa version will always be my favorite.

Posted by: DaveK at October 01, 2023 04:23 PM (g+GlZ)

33 Great food thread MH thank you!

Posted by: NC Ref at October 01, 2023 04:24 PM (fnmJK)

34 Mrs. F. is over at her mother's for dinner again tonight and I'll bet dollars-to-donuts they get Chinese delivered. That's also very Sunday Night.

Posted by: San Franpsycho at October 01, 2023 04:24 PM (RIvkX)

35 Posted by: gourmand du jour at October 01, 2023 04:18 PM (MeG8a)

That my friend sounds delicious.

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 04:25 PM (aA3+G)

36 33 Great food thread MH thank you!
Posted by: NC Ref at October 01, 2023 04:24 PM (fnmJK)

You're welcome. Next time you see CBD thank him.

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 04:26 PM (aA3+G)

37 Went out to dinner last night. Had salmon, which was tasty, but dessert was blueberry-peach cobbler with vanilla ice cream. THAT was good.

Posted by: Vanya at October 01, 2023 04:26 PM (v27SO)

38 The word of the day - moist - in other languages. I think.

feuchter - German
vlazhnyi - Russian
onctueux - French
soffice - Italian
ratba - Arabic
humedo -Spanish
shittori - Japanese

Posted by: GL at October 01, 2023 04:28 PM (5fDan)

39 The whole reason I study cooking is because there was a time when my skills left a lot to be desired. Also, I was working, not retired like now. This left my beloved wife and mother with all the cooking duties. Mother can no longer do the whole schedule, wife also grew weary of doing all the meal planning. So I stepped up and do 4 or 5 dinners a week. I think I'm doing OK. No one is throwing anything out.
The 3 of us discuss all dinners the morning before.

Posted by: gourmand du jour at October 01, 2023 04:28 PM (MeG8a)

40 Anyone have recommendations for not crazy high price cognac, VSOP and XO? Thanks

Posted by: GL at October 01, 2023 04:30 PM (5fDan)

41 GL -I have a bottle of Revanche now. Think it's good value.

Posted by: Skip at October 01, 2023 04:33 PM (fwDg9)

42 The only tilapia recipe you need:

Feed tilapia to the hogs.

Slaughter the hogs.

Make bacon.

Posted by: Alberta Oil Peon at October 01, 2023 04:34 PM (KhPbM)

43 Hello foodsters,

And all the ships at sea. Been reading too many nautical books.

Posted by: Pete Bog at October 01, 2023 04:35 PM (5y1Oj)

44 I buy E&J Grand Blue from the liquor store. I like it but don't demand a lot from my brandy.

Posted by: Notsothoreau at October 01, 2023 04:36 PM (Ds/Wi)

45 Having wife's b'day dinner today. (It's Wed.) She requested Chili and homemade cinnamon rolls (or as wife calls them, "crack".) For the Chili used roasted tomatoes and jalapenos from our tiny garden. Very good skald on both.

Posted by: olddog in mo at October 01, 2023 04:37 PM (ju2Fy)

46 we called it goofy cake

thnx mh

Posted by: florida guy with big balls and a southern accent at October 01, 2023 04:37 PM (ZUhl0)

47 Made a yellow cake yesterday. No frosting.

I used a cake mix box that expired in June 2013.

Tasted OK. My wife ate it also. Other ingredients were fresh, like the eggs. Only have 3 more cake mix boxes left, all with 2013 expiration dates.

Posted by: NaCly Dog at October 01, 2023 04:40 PM (u82oZ)

48 MisHum, responded to your FWP on the prior thread. Nearly all the time, a "stuck" Chebby hood will pop if you smack the hood with your hand on either front corner.

Posted by: Alberta Oil Peon at October 01, 2023 04:40 PM (KhPbM)

49 Hello foodsters,

And all the ships at sea. Been reading too many nautical books.
Posted by: Pete Bog

To prepare for the Great Wyoming flood of 2024?

Posted by: AZ deplorable moron at October 01, 2023 04:42 PM (JI3sB)

50 hiya

Posted by: JT at October 01, 2023 04:43 PM (T4tVD)

51 Very much my mother's recipe for 'mix in the pan chocolate' cake.

I wonder if that part is important. That is, would it come out differently -- worse -- if you mixed the ingredients in a bowl and poured it into the pan?

Posted by: Oddbob at October 01, 2023 04:43 PM (nfrXX)

52 A little jimson weed and shrooms would make that a truly crazy cake.

Tonight it's leftover meatloaf (still going strong), nashed' taters, kale salad, and a really excellent smoky hot fontina cheese for afters. I got it in the "cheese orphans" bin of remainders.

Posted by: All Hail Eris at October 01, 2023 04:44 PM (8qu4N)

53 48 MisHum, responded to your FWP on the prior thread. Nearly all the time, a "stuck" Chebby hood will pop if you smack the hood with your hand on either front corner.
Posted by: Alberta Oil Peon at October 01, 2023 04:40 PM (KhPbM)

Thank you sir.

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 04:46 PM (aA3+G)

54 I'm definitely going to make that cake.

Looks great!

Posted by: Diogenes at October 01, 2023 04:46 PM (uSHSS)

55 I want a brownie.

Posted by: G'rump928(c) at October 01, 2023 04:48 PM (aD39U)

56 Hunh. Hadn't seen Charlie Berens recently.

Oh look: he got divorced from TV host, actress, and former Miss Wisconsin USA Alex Wehrley in late 2020.

Bummer.

Posted by: NaCly Dog at October 01, 2023 04:49 PM (u82oZ)

57 Bartender is to Mixologist as Teacher is to Educator.

https://tinyurl.com/ahj2wkyd

Posted by: All Hail Eris at October 01, 2023 04:49 PM (8qu4N)

58 blueberry-peach cobbler with vanilla ice cream. THAT was good.
==== and incredibly easy to make.
If you happen to have peaches and blueberriesl

Posted by: From about that Time at October 01, 2023 04:49 PM (4780s)

59 Eris, you are fortunate as there is not a piece of fontina in this town

Posted by: Ben Had at October 01, 2023 04:50 PM (131Ae)

60 Good afternoon, horde!

So, no eggs in the crazy cake? That's kinda crazy.

I dislike eggs, and sometimes their mineral flavor comes through too much in baked goods. I think I'm going to like this one.

Posted by: Dash my lace wigs! at October 01, 2023 04:50 PM (OX9vb)

61 Hi, MisHum. I see you're wearing your winter nick. Getting cold up there?

Fun food thread. I winder what makes that cake rise. Soda alone shouldn't do it. Must investigate further.

Posted by: creeper at October 01, 2023 04:50 PM (cTCuP)

62 Fun food thread. I winder what makes that cake rise. Soda alone shouldn't do it. Must investigate further.
Posted by: creeper at October 01, 2023 04:50 PM (cTCuP)

The vinegar. Vinegar plus soda makes lots of lovely planet-strangling CO2.

Posted by: Alberta Oil Peon at October 01, 2023 04:53 PM (KhPbM)

63 Aha! I missed the vinegar. That ought to do it.

Posted by: creeper at October 01, 2023 04:53 PM (cTCuP)

64 I saw a video the other day of someone making poverty cake. The main ingredient is brown sugar and then pecans. It looked surprisingly good.

Posted by: That Northernlurker what lurkd at October 01, 2023 04:53 PM (VdGjU)

65 I bet CBD brings his own artisanal ice to bars in a special refrigerated yeoman's bag.

Posted by: All Hail Eris at October 01, 2023 04:53 PM (8qu4N)

66 I'm sorry you live in a fontina desert, Ben Had.

Posted by: All Hail Eris at October 01, 2023 04:54 PM (8qu4N)

67 Poaching brats in beer is mandatory. I'll try the onion thing. That sounds good!

Posted by: Diogenes at October 01, 2023 04:55 PM (uSHSS)

68 My bil gave me some sort of Martel cognac+ for Christmas, was pretty good. Some sort of aged in whiskey barrells, maybe sweet added thing. Looked it up, around $60 bottle, came with two glasses.
Usually, I just drink brandy, not too particular. Right now I got Christian Bros Honey. Cheap $$ but quite tasty.

Posted by: From about that Time at October 01, 2023 04:57 PM (4780s)

69 All Hail Eris, sucks cause I really wanted to stuff so.e chicken breast with fontana and spinach.

Oct ?

Posted by: Ben Had at October 01, 2023 04:57 PM (131Ae)

70 Waves to AOP.

Posted by: creeper at October 01, 2023 04:57 PM (cTCuP)

71 You're welcome. Next time you see CBD thank him.

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 04:26 PM (aA3+G)

LOL I will but not likely I'll see him on his home turf as I do my best to avoid those areas all the time. More likely we'll run into each other in Paso Robles some winter holiday time. He's given me some great food tips for when I visit my folks there every Christmas.

Posted by: NC Ref at October 01, 2023 04:58 PM (fnmJK)

72 Eating Thread!!

Posted by: Weasel at October 01, 2023 04:58 PM (FDB3h)

73 Eagles in OT, and then I had to make dinner. I'll be back in a few and actually read the comments!

But cake is a good start!

Posted by: Nova Local at October 01, 2023 04:59 PM (exHjb)

74 E&J is a decent mid price choice. Korbel is also good.
Hennesy is top shelf stuff, iirc.
But, I don't drink enough cognac to be knowledgeable on the subject. Any brown booze gives me wicked hangovers...

Posted by: gourmand du jour at October 01, 2023 05:00 PM (MeG8a)

75 Weasel, any new culinary delights to add?

Posted by: Ben Had at October 01, 2023 05:00 PM (131Ae)

76 Making some Italian Broccoli-rabe. Smells absolutely delicious.

Posted by: Marcus T at October 01, 2023 05:01 PM (GkcUq)

77 I think its angel food with toffee frosting. A travesty.
Posted by: San Franpsycho at October 01, 2023 04:20 PM (RIvkX)

Angel food "cake" is a travesty.

Posted by: Dash my lace wigs! at October 01, 2023 05:01 PM (OX9vb)

78 61 Hi, MisHum. I see you're wearing your winter nick. Getting cold up there?

Fun food thread. I winder what makes that cake rise. Soda alone shouldn't do it. Must investigate further.
Posted by: creeper at October 01, 2023 04:50 PM (cTCuP)

Hello creeper!

Actually it's gorgeous out there. 82 degerees at the moment.

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 05:02 PM (aA3+G)

79 Weasel, any new culinary delights to add?
Posted by: Ben Had at October 01, 2023 05:00 PM (131Ae)
-----
No, we both came back from FL with the Chinese Cooties and have been a little off-feed this week.

Posted by: Weasel at October 01, 2023 05:03 PM (FDB3h)

80 67 Poaching brats in beer is mandatory. I'll try the onion thing. That sounds good!
Posted by: Diogenes at October 01, 2023 04:55 PM (uSHSS)

When it comes to brats. I would not steer you wrong. This isn't mystery click material.

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 05:03 PM (aA3+G)

81 Speaking of Charlie Behrens, here's "The 4 Types of Bartenders":

https://tinyurl.com/3jwhckds

Posted by: All Hail Eris at October 01, 2023 05:05 PM (8qu4N)

82 Salty, you got me looking. I got a '17 and '18 cake, and a '20 scones.
I don't use mixes anymore because I can't scale them for 1 (large).

Posted by: From about that Time at October 01, 2023 05:05 PM (4780s)

83 Poaching brats in beer is mandatory.

I like to grill them. Or broil if indoors. I like a bit of char on the casing.

Posted by: Oddbob at October 01, 2023 05:05 PM (nfrXX)

84 Wtf was that writer trying to say in that paragraph about olive oil? Damned if I know. It was just a pile of steaming pretentious name-dropping verbal diarrhea interposed with some sharts.

Posted by: Elric Blade at October 01, 2023 05:06 PM (C+eyQ)

85 Not this year, Ben Had.

Posted by: All Hail Eris at October 01, 2023 05:07 PM (8qu4N)

86 19 MiL made dessert last night: macerated strawberries and strawberry sorbet with fresh lemon soda.
Posted by: San Franpsycho at October 01, 2023 04:15 PM (RIvkX)

Sounds good! I would have probably gone lemonade or champagne (depending how much was used), since even when I drank soda, I didn't do the flavors.

Posted by: Nova Local at October 01, 2023 05:07 PM (exHjb)

87 When it comes to brats. I would not steer you wrong. This isn't mystery click material.
Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 05:03 PM (aA3+G)

Some days there is just nothing better than a brat, a bier, and, well, another brat and bier.

Posted by: Diogenes at October 01, 2023 05:09 PM (uSHSS)

88 I wonder if that part is important. That is, would it come out differently -- worse -- if you mixed the ingredients in a bowl and poured it into the pan?
Posted by: Oddbob
===
I think I tried that once, but for the life of me can't remember. I've at least had the same thought. No reason it shouldn't, but back then mothers (mine had 8 kids) seldom cooked alone. Gotta keep the little bastards occupied.

Posted by: From about that Time at October 01, 2023 05:10 PM (4780s)

89
No, we both came back from FL with the Chinese Cooties and have been a little off-feed this week.
Posted by: Weasel

Are you double masked and octo vaxxed?

Posted by: Bertram Cabot, Jr. at October 01, 2023 05:10 PM (63Dwl)

90 39 The whole reason I study cooking is because there was a time when my skills left a lot to be desired. Also, I was working, not retired like now. This left my beloved wife and mother with all the cooking duties. Mother can no longer do the whole schedule, wife also grew weary of doing all the meal planning. So I stepped up and do 4 or 5 dinners a week. I think I'm doing OK. No one is throwing anything out.
The 3 of us discuss all dinners the morning before.
Posted by: gourmand du jour at October 01, 2023 04:28 PM (MeG8a)

With the way budgets are, I don't really discuss, except with oldest daughter who misses multiple dinners/week b/c she's at college - I tend to ask her what she'd want to miss more and decide which day to have something...but I tend to always decide.

Posted by: Nova Local at October 01, 2023 05:10 PM (exHjb)

91 I guess I should have read better. You poach and then grill. That makes sense then.

Posted by: Oddbob at October 01, 2023 05:10 PM (nfrXX)

92 Never had a bad brat. Some were def better than others, but so long as it started as a decent quality brat, it almost doesn’t matter how you cook it. I’m a seated, charred guy. But I had some delicious brats in Germany that were apparently boiled.

Posted by: Elric Blade at October 01, 2023 05:11 PM (C+eyQ)

93 Year before last we had a chocolate chili cake with a sauce of raspberries poached in champagne drizzled on it.

Posted by: Ben Had at October 01, 2023 05:11 PM (131Ae)

94 47 Made a yellow cake yesterday. No frosting.

I used a cake mix box that expired in June 2013.

Tasted OK. My wife ate it also. Other ingredients were fresh, like the eggs. Only have 3 more cake mix boxes left, all with 2013 expiration dates.
Posted by: NaCly Dog at October 01, 2023 04:40 PM (u82oZ)

Add fresh baking powder, so you get lift. A 1/4 tsp or so will make sure they all turn out.

Posted by: Nova Local at October 01, 2023 05:12 PM (exHjb)

95 Fun food thread. I winder what makes that cake rise. Soda alone shouldn't do it. Must investigate further.
Posted by: creeper at October 01, 2023 04:50 PM (cTCuP)

Soda with vinegar and not over mixing that air out...

Posted by: Nova Local at October 01, 2023 05:13 PM (exHjb)

96 Angel food "cake" is a travesty.
Posted by: Dash my lace wigs! at October 01, 2023 05:01 PM (OX9vb)

B/c it's bread with a touch of sweetness...or at least my mom's version tasted like that...

Posted by: Nova Local at October 01, 2023 05:14 PM (exHjb)

97 Posted by: Bertram Cabot, Jr. at October 01, 2023 05:10 PM (63Dwl)
---
Not exactly.

Posted by: Weasel at October 01, 2023 05:16 PM (FDB3h)

98 I'm ten minutes away from tucking into some Flounder Florentine and toasty garlic bread.

Making the pitcher of Gimlets as we speak.

Bon ApeTit.

Posted by: Thomas Bender at October 01, 2023 05:16 PM (XV/Pl)

99 Re hood

Jiggle it baby

Posted by: DaveA at October 01, 2023 05:17 PM (FhXTo)

100 I made my first cake (Devil's food) when I was about age 7. Over the next 10 years or so, I'd make that same cake when I was bored and wanted something chocolate. Never once frosted it, it was so good on its own.

Posted by: PabloD at October 01, 2023 05:18 PM (4l9nD)

101 82 Salty, you got me looking. I got a '17 and '18 cake, and a '20 scones.
I don't use mixes anymore because I can't scale them for 1 (large).
Posted by: From about that Time at October 01, 2023 05:05 PM (4780s)

Scale the cake mix by weight...and then split in half - use either a single 8/9 inch round and 12 cupcakes for 1/2 a box. Add 2 smalls eggs and 1/2 the liquids, going slightly lower on each b/c you'll have a touch more egg...

Posted by: Nova Local at October 01, 2023 05:18 PM (exHjb)

102 Weasel, sorry to hear that Hope you both feel better soon.

Posted by: Ben Had at October 01, 2023 05:18 PM (131Ae)

103 .but I tend to always decide.
Posted by: Nova Local
----
There's a reason "two many cooks..." lives on.

Posted by: From about that Time at October 01, 2023 05:19 PM (4780s)

104
Posted by: Ben Had at October 01, 2023 05:18 PM (131Ae)
-----
All good, thanks BH. Had a fever on and off for a couple of days and a headache. That was about it!

Posted by: Weasel at October 01, 2023 05:20 PM (FDB3h)

105 From about that time, cake freezes really well

Posted by: Ben Had at October 01, 2023 05:20 PM (131Ae)

106 OT (crossing with the garden thread)
I'd like to thank Alberta Oil Peon for his suggestion when I was dealing with 4" thick dead and matted crab grass. I bought a pick axe and was able to trim off 2 or 3 sq. ft. per day. Rototiller couldn't hack it. I took me a month, but it's all gone. As an added benefit, I am now ripped. For an old guy, I mean. LOL

Posted by: gourmand du jour at October 01, 2023 05:20 PM (MeG8a)

107
Posted by: Ben Had at October 01, 2023 05:18 PM (131Ae)
---
WW had a cough too but that never seemed to happen to me.

Posted by: Weasel at October 01, 2023 05:21 PM (FDB3h)

108 Holiday Party Foods ... Around this time of year, I often go searching for "different" appetizers and desserts to contribute to family and/or community get-togethers ... Searching ahead of time allows for test-driving and tweaking recipes I haven't made before and usually increases their success rate.

The recipes I found this week include shrimp appetizers (corn chip "scoops" filled with a dollop of guacamole, topped with a single shrimp, honey-lime marinated grilled and chilled) ... The other item is a peanut butter dip (mimicking the filling for Reese's cups) and served with dark chocolate covered pretzel sticks (shorties, so there's no double-dipping) ... The interwebs claim the Reese's "filling" can be achieved by combining creamy peanut butter, light corn syrup, a little salt, and some confectioner's sugar (enough to sweeten but not so much that the mixture becomes stiff and ceases to be a "dip") ... Drat, me thinks this is gonna need several tests to get it right (ha-ha).

Posted by: Kathy at October 01, 2023 05:25 PM (XUe78)

109 Year before last we had a chocolate chili cake with a sauce of raspberries poached in champagne drizzled on it.
Posted by: Ben Had at October 01, 2023 05:11 PM

Now that sounds tasty.

Posted by: RedMindBlueState at October 01, 2023 05:26 PM (aQy7p)

110 Dinner tonight was Korean beef stir fried with sweet onion, celery, and carrot tops. Along with was roasted cabbage, strawberry and clementine salad and fresh bread...and a container of Aldi's mac and cheese forgotten in the fridge for more kid food.

Dinner just finished and there's nothing less. Always a good news/bad news thing. I like leftovers b/c then I don't have to plan an allergy lunch the next day. But then again, I don't have anything to put away when there's no leftovers.

And yes, they cleared the food in 15 minutes. When they like it, they like it...and when they are hungry, watch out (they all piled in the kitchen b/c we weren't doing a table dinner today so I could be here, and next thing I know, it's all gone)...

Posted by: Nova Local at October 01, 2023 05:26 PM (exHjb)

111 Drat, me thinks this is gonna need several tests to get it right (ha-ha).
Posted by: Kathy at October 01, 2023 05:25 PM (XUe7

Can I help?

Posted by: Misanthropic Humanitarian Who Lives In The Frozen Tundra at October 01, 2023 05:26 PM (aA3+G)

112 Weasel, if you had let me know I would have sent some M&M's for comfort food

Posted by: Ben Had at October 01, 2023 05:26 PM (131Ae)

113 nothing less = nothing left. Maybe I need to eat more next time so I can type

...

Posted by: Nova Local at October 01, 2023 05:27 PM (exHjb)

114 From about that time, cake freezes really well
Posted by: Ben Had
===
Thanks. I should no this.

Posted by: From about that Time at October 01, 2023 05:27 PM (4780s)

115 The interwebs claim the Reese's "filling" can be achieved by combining creamy peanut butter, light corn syrup, a little salt, and some confectioner's sugar (enough to sweeten but not so much that the mixture becomes stiff and ceases to be a "dip") ... Drat, me thinks this is gonna need several tests to get it right (ha-ha).
Posted by: Kathy at October 01, 2023 05:25 PM (XUe7

Seems like that one would need to stay out of the fridge...PB in the fridge would want to solidify...

Posted by: Nova Local at October 01, 2023 05:28 PM (exHjb)

116 RMBS, I'm making the rum soaked date loaf for ya'll.this time
Goes good with a slice of brie

Posted by: Ben Had at October 01, 2023 05:29 PM (131Ae)

117 No, we both came back from FL with the Chinese Cooties and have been a little off-feed this week.
Posted by: Weasel at October 01, 2023 05:03 PM

Ugh. Feel better. Been down the last couple of days with plain old flu, meself.

Posted by: RedMindBlueState at October 01, 2023 05:30 PM (aQy7p)

118 Posted by: Ben Had at October 01, 2023 05:26 PM (131Ae)
-----
Thanks, but it was over in a couple of days. Really not even a bad cold!

Posted by: Weasel at October 01, 2023 05:31 PM (FDB3h)

119 RMBS, I'm making the rum soaked date loaf for ya'll.this time
Goes good with a slice of brie
Posted by: Ben Had at October 01, 2023 05:29 PM

Om, nom, nom!

Posted by: RedMindBlueState at October 01, 2023 05:31 PM (aQy7p)

120 *runs thru thread waving a sharpened spatula*

Posted by: fd at October 01, 2023 05:32 PM (vFG9F)

121 Burgers on the grill. I'm no gormet but can grill a finer burger than any fast food place.

Posted by: fd at October 01, 2023 05:33 PM (vFG9F)

122 Thanks. I should no this.
====
when you are appalled to see you did this, but leaning toward to lazy to acknowledge.
And then the OCD kicks in.

Posted by: From about that Time at October 01, 2023 05:34 PM (4780s)

123 He's not here. Eat your French Toast as you damn well please.

This will get out of control. It will get out of control, and 'ette pigtails will be lucky to live through it.

Posted by: Duncanthrax at October 01, 2023 05:36 PM (a3Q+t)

124
Eagles over Redskins in OT. It shouldn't have been that close.

Pizza was dinner. Delicious thick crust.

Posted by: Divide by Zero at October 01, 2023 05:36 PM (enJYY)

125 Son's cooking class made empanadas with prepackaged pie dough this week (and baked off in the oven). Not the most authentic, but learning how to squish filling in a dough, fold it over, crimp it with a fork, and egg wash it were valuable skills.

They had chimichurri for a dipping sauce. That was authentic and authentically Argentinian...until my kid mixed up a tsp and TBSP of salt, so I sauntered in to show how to correct a mess up like that one - why yes, add more herbs (we kicked in cilantro), add more vinegar, and more oil (or just practically add more of everything if you have it...and then you just have more sauce - which worked, b/c I used the extra meat filling to make baked eggplant and use that extra chimi as the flavor component with the flavored meat filling)...

Posted by: Nova Local at October 01, 2023 05:37 PM (exHjb)

126 to lazy to acknowledge.
====
Aghhhh. Leaves, sobbing.

Posted by: From about that Time at October 01, 2023 05:38 PM (4780s)

127 I did crockpot pulled pork today with Private Selection (Kroger) brand Carolina Barbecue rub. I'm just not a good enough cook to figure out my own sauces.

I can bake, though, and cornbread is about ready. That with green beans I canned is what's for supper here.

Posted by: Dash my lace wigs! at October 01, 2023 05:41 PM (aVP1Z)

128 Dash, bake you can! The pastry in your baklava is heaven.

Posted by: Ben Had at October 01, 2023 05:44 PM (131Ae)

129 Decided to grill out, really nice outside, 75 degrees still and no winds or clouds

Posted by: Skip at October 01, 2023 05:45 PM (fwDg9)

130 My Dad made a treat he called Mushy Stuff. It was a combination of butter (or probably margarine in our case), peanut butter and maple syrup, all mixed up and spread on graham crackers. Whenever my brother and I get together we always mix up a batch. Still good.

Posted by: javems at October 01, 2023 05:45 PM (8I4hW)

131 This will get out of control. It will get out of control, and 'ette pigtails will be lucky to live through it.
Posted by: Duncanthrax

Glad you didn't add "this year in Corsicana" to your sig on that one.

Posted by: AZ deplorable moron at October 01, 2023 05:47 PM (JI3sB)

132 I'm loving the more laid back, non sous veeedeeeng

Posted by: nurse ratched, otter 841 superfan, she's still free! at October 01, 2023 05:48 PM (QxEBj)

133 I normally poach my brats in beer

CHILD ABUSE!!

Posted by: Commissar of Plenty and Lysenko stuff in solidarity with the struggle to maintain Moron standards at October 01, 2023 05:49 PM (TJZm9)

134 Food thread. I'm reducing white wine for a saffron sauce I will serve over salmon for my #1 son tomorrow while we watch the Seahawks destroy the Giants.

Salmon looked shitty. So, you make an awesome sauce. All good. This shit would make cardboard taste awesome

Posted by: nurse ratched, otter 841 superfan, she's still free! at October 01, 2023 05:50 PM (QxEBj)

135
Decided to grill out, really nice outside, 75 degrees still and no winds or clouds

Posted by: Skip at October 01, 2023 05:45 PM

Took my portable solar panel out into the sunny and beautiful no cloud sky today. It only produced about 2/3rds of rated output. The wildfires seem to be out in Canada. So I guess that's as good as it gets this time of year.

Posted by: Divide by Zero at October 01, 2023 05:51 PM (enJYY)

136 nurse. you must send me the directions

Posted by: Ben Had at October 01, 2023 05:52 PM (131Ae)

137 There was some discussion so Chowdah on one of these threads this week. I have, on occasion, hurriedly ad libbed a version of Chowdah by cooking up some cod fish separately (sauté

with leftover cubed baked potatoes and then combining those with cream of mushroom soup. Black pepper and parsley flakes to taste.
It's a life hack sort of thing, not really authentic.

Posted by: gourmand du jour at October 01, 2023 05:53 PM (MeG8a)

138
Astros win 8-1, Rangers lose 1-0. Astros are AL West champions.

Now to grill some steaks.

Posted by: Hadrian the Seventh at October 01, 2023 05:54 PM (MoZTd)

139 I'm hitting half time perfectly with the rice; will dump on the vegetable stew and store bought meatballs that have been on the stovetop most of the afternoon.

Posted by: From about that Time at October 01, 2023 05:54 PM (4780s)

140 nurse, would that sauce work for steamed mussels?

Posted by: Ben Had at October 01, 2023 05:55 PM (131Ae)

141 116 ... "I'm making the rum soaked date loaf for ya'll.this time. Goes good with a slice of brie"

Hi Ben Had,

Would you post the recipe or a link? It sounds fantastic. And I love brie as part of a dessert.

Posted by: JTB at October 01, 2023 05:55 PM (7EjX1)

142 Thanks, Ben Had!

Posted by: Dash my lace wigs! at October 01, 2023 05:55 PM (gwIrw)

143 gourmand, that sounds well done. Will keep in mind, need to eat more fish.

Posted by: From about that Time at October 01, 2023 05:56 PM (4780s)

144 Mmmm. Cake.

Posted by: Cicero (@cicero43) at October 01, 2023 05:59 PM (Snikh)

145 JTB, I found a recipe and then amended the hound out of it. I will email it to you.

Posted by: Ben Had at October 01, 2023 05:59 PM (131Ae)

146 145 JTB, I found a recipe and then amended the hound out of it. I will email it to you.
Posted by: Ben Had at October 01, 2023 05:59 PM (131Ae)

----------

It had hound?

*yikes*

Posted by: Cicero (@cicero43) at October 01, 2023 06:01 PM (Snikh)

147 Well,
I bought a sous vide machine.
For my honey. Good way to bring it back to liquid without over heating, and killing all the good stuff in it.
Course, we had to try some chicken breast to figger out how to work it...

Posted by: MkY at October 01, 2023 06:01 PM (cPGH3)

148 >>>@111 ... You already did, MH ... Your instant enthusiasm confirms this concoction is worth pursuing ... Thanks!

>>>@115 ... Thanks to you as well, NL ... If this ends up needing any dairy items (such as cream cheese) to achieve "dip" consistency -- and I make this a day ahead -- then refrigeration will be required ... But I can always bring it to room temperature a few hours before.

Posted by: Kathy at October 01, 2023 06:02 PM (XUe78)

149 145 BH, Many thanks for the recipe from an old date lover.

Posted by: JTB at October 01, 2023 06:02 PM (7EjX1)

150 The apple cake was tasty! Doesn't taste like maple syrup though. It's not all that sweet. And the frosting isn't either since I didn't have as much powdered sugar as I thought. Worked out okay.

Posted by: Notsothoreau at October 01, 2023 06:03 PM (Ds/Wi)

151 Also, best poached eggs ever...
Take some city ham and fry it in light oil. Get some maillard going. When done, pour about a half cup of old coffee in the pan. Leave the ham for just a few seconds.
Pull the ham, poach the eggs.
Pops called it "Red Eye Gravy".

Posted by: MkY at October 01, 2023 06:03 PM (cPGH3)

152 I bought a sous vide machine.
For my honey. Good way to bring it back to liquid without over heating, and killing all the good stuff in it.
Course, we had to try some chicken breast to figger out how to work it...
Posted by: MkY at October 01, 2023 06:01 PM

Welcome to the dark side.

Posted by: RedMindBlueState at October 01, 2023 06:03 PM (aQy7p)

153 Freeze the raw eggs still in the shell?

Posted by: vmom stabby stabby stabby stabby stabamillion at October 01, 2023 06:04 PM (vHIgi)

154 Boy F. and I have some chicken thighs marinating in teriyaki sauce to have with simple white rice, cucumbers and kimchi.

Posted by: San Franpsycho at October 01, 2023 06:04 PM (RIvkX)

155 Glad you didn't add "this year in Corsicana" to your sig on that one.
Posted by: AZ deplorable moron at October 01, 2023 05:47 PM

I don't attend any of the activities in the Horse Trailer. Wouldn't be prudent.

Posted by: Duncanthrax at October 01, 2023 06:09 PM (a3Q+t)

156 Do the eggs crack the shells when frozen?

Posted by: gourmand du jour at October 01, 2023 06:09 PM (MeG8a)

157 Food thread, anyone have a good recipe for chili without beans? Just beef?

Posted by: vmom stabby stabby stabby stabby stabamillion at October 01, 2023 06:09 PM (vHIgi)

158 Welcome to the dark side.
Posted by: RedMindBlueState

Thanks. We can see some use for us. Example- "pre" cooking chicken breast so a quick pan fry or a few minutes on the grill make it edible.
Already have found some dilemmas. Chicken is safe at 140, but doesn't have the mouth feel one expects.
I expect there are other foods exactly the same way.

Posted by: MkY at October 01, 2023 06:10 PM (cPGH3)

159 Crazy cake - gotta try that one. I could see olive oil working on a cheesecake, especially one made with ricotta rather than cream cheese. I prefer olive oil over melted butter with lobster or crab legs. Lets more of that taste of the sea come through.

Alternate ice cream toppings? I've done nutmeg on rocky road, cinnamon on vanilla, and instant coffee on just about any flavor (but try it on neopolitan and tell me it didn't change your life)..

Posted by: Joe Kidd at October 01, 2023 06:10 PM (37q3K)

160 JTB, I found a recipe and then amended the hound out of it. I will email it to you.
Posted by: Ben Had at October 01, 2023 05:59 PM

Pity.

Posted by: Barry Soetoro at October 01, 2023 06:10 PM (a3Q+t)

161 Freeze the raw eggs still in the shell?

I went and read (OK, scanned) the article. The "trick" is to freeze for only one hour, not freeze solid. Then you warm it just a little so you can remove the shell.

Posted by: Oddbob at October 01, 2023 06:11 PM (nfrXX)

162 We're big on "insta-food", but all is home grown or home prepped, and we like to big batch, then freeze or can, so I think the machine may fit right in.

Posted by: MkY at October 01, 2023 06:12 PM (cPGH3)

163 Ben Had,

Sometimes I steam mussels in coconut milk and Thai red curry. Lots of lime.

Serve in a bowl with rice at the bottom to soak up the broth.

Posted by: nurse ratched, otter 841 superfan, she's still free! at October 01, 2023 06:16 PM (ISu5D)

164
Sous vide chicken breast? 204 F. As long as you want. The longer the better. All the juices are in the bag, nothing drying out.

Posted by: Divide by Zero at October 01, 2023 06:18 PM (enJYY)

165 I poach my eggs in the microwave for eggs Benedict and they come out great. I leave them in a little longer and they are hard boiled for egg salad.

Posted by: Ben Had at October 01, 2023 06:19 PM (cweC/)

166 204 F
Divide by Zero

Yikes. We're thinking more along the lines of 155 to 165 next time.
I don't take fried chicken to 200.

Posted by: MkY at October 01, 2023 06:20 PM (cPGH3)

167 I like cake by the ocean.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at October 01, 2023 06:20 PM (R/m4+)

168 Food thread, anyone have a good recipe for chili without beans? Just beef?
Posted by: vmom stabby stabby stabby stabby stabamillion at October 01, 2023 06:09 PM

Since you specified "good recipe", "without beans" is redundant.

2 TBS vegetable oil
2 yellow onions , diced
3 garlic cloves , finely minced
2 lbs ground beef , (85/15)
1 tsp kosher salt
1/4 C ancho chile powder
2 TBS cumin
1 TBS paprika
1 TBS brown sugar
29 oz diced tomatoes
6 oz tomato paste
4 C beef broth

Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
Add the garlic, and cook for 1 minute stirring well.
Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
Chili is done when the beef broth is reduced to the right consistency

Posted by: Duncanthrax at October 01, 2023 06:20 PM (a3Q+t)

169 Yikes. We're thinking more along the lines of 155 to 165 next time.
I don't take fried chicken to 200.
Posted by: MkY

Also, when grilling or pan frying to get some maillard, you're raising the temp then anywho.

Posted by: MkY at October 01, 2023 06:21 PM (cPGH3)

170 I have some friends who founded Penn Cove Shellfish on Whidbey Island. There's a Mussel Festival every March in Coupeville, WA sponsored by them. The local restaurants and pubs participate in a mussel chowder competition and then there's steamed mussels and LOTS of beer and live music under a tent just off the town square. It's a total drunkfest and a blast.

Posted by: nurse ratched, otter 841 superfan, she's still free! at October 01, 2023 06:22 PM (C/x7Y)

171
Yikes. We're thinking more along the lines of 155 to 165 next time.
I don't take fried chicken to 200.

Posted by: MkY at October 01, 2023 06:20 PM

I came from the generation of Moms who plunked a chicken breast into a pot of water and boiled it for hours.

So good. So tender. Try it. Money back guarantee.

Posted by: Divide by Zero at October 01, 2023 06:24 PM (enJYY)

172 154 Boy F. and I have some chicken thighs marinating in teriyaki sauce to have with simple white rice, cucumbers and kimchi.
Posted by: San Franpsycho

I do that a lot. I like a lot of fresh ginger in my teriyaki.

Posted by: nurse ratched, otter 841 superfan, she's still free! at October 01, 2023 06:25 PM (C/x7Y)

173 Thanks. We can see some use for us. Example- "pre" cooking chicken breast so a quick pan fry or a few minutes on the grill make it edible.
Already have found some dilemmas. Chicken is safe at 140, but doesn't have the mouth feel one expects.
I expect there are other foods exactly the same way.
Posted by: MkY at October 01, 2023 06:10 PM

Duck leg/thigh quarters. Lots of minced garlic and thyme. Sous vide at 155 for 36 hours. Then crisp skin side down in a skillet. Best duck confit you'll ever have. You can cut the meat with a spoon.

Posted by: RedMindBlueState at October 01, 2023 06:27 PM (aQy7p)

174 I came from the generation of Moms who plunked a chicken breast into a pot of water and boiled it for hours.

So good. So tender. Try it. Money back guarantee.
Posted by: Divide by Zero

Bring water to boil (enough to cover chicken) in large pot.
Put defrosted chicken into boiling water.
Bring back to boil, turn off heat.
Wait one hour.
Drain water.
Chicken will be moist and perfectly cooked, perfect for meat in salads and chicken salad.

Posted by: AZ deplorable moron at October 01, 2023 06:28 PM (JI3sB)

175 I finished Sisu and I give it a 4/5.

Maybe only the second Finnish movie I have seen.

Currently watching Lee Van Cleef in Sabine. Spaghetti westerns got weirder and more energetic as time went on. The Italian woman are typically gorgeous and have a huge rack.

Posted by: BourbonChicken at October 01, 2023 06:28 PM (ybIRR)

176 Very much my mother's recipe for 'mix in the pan chocolate' cake.

I wonder if that part is important. That is, would it come out differently -- worse -- if you mixed the ingredients in a bowl and poured it into the pan?
Posted by: Oddbob

Before dishwashers, yes; you'd have to wash one additional bowl!

Posted by: mikeski at October 01, 2023 06:29 PM (DgGvY)

177 instant coffee on just about any flavor (but try it on neopolitan and tell me it didn't change your life)..
Posted by: Joe Kidd
-----
Combining comment threads, I've got Folger's instant 2009 up over the fridge, never knew what to do with it.
Now I know.

Posted by: From about that Time at October 01, 2023 06:30 PM (4780s)

178
My wife likes to disagree with me, it's embedded in her genes. But the first time she tasted sous vide chicken breast at 204 degrees for hours she automagically sets the sous vide to that temp now.

I'm only guesstimating but four hours seems about right. Maybe lower temp for longer does the same thing, but time...

Posted by: Divide by Zero at October 01, 2023 06:32 PM (enJYY)

179 177
It's the only reason instant coffee exists, frankly. It can even be decaf..

Posted by: Joe Kidd at October 01, 2023 06:36 PM (37q3K)

180 My wife likes to disagree with me, it's embedded in her genes. ...
Posted by: Divide by Zero at October 01, 2023 06:32 PM (enJYY)
===
You're also married to Mrs. F?

Posted by: San Franpsycho at October 01, 2023 06:36 PM (RIvkX)

181 Thanks Duncanthrax

Posted by: vmom stabby stabby stabby stabby stabamillion at October 01, 2023 06:36 PM (vHIgi)

182 AZdeplorable, did you get a chance to look at the pineapple/habanero chutney recipe?

Posted by: Ben Had at October 01, 2023 06:36 PM (HAga6)

183 AZdeplorable, did you get a chance to look at the pineapple/habanero chutney recipe?
Posted by: Ben Had

Doh, on my desktop. I'll put it in an email to you now.

Posted by: AZ deplorable moron at October 01, 2023 06:38 PM (JI3sB)

184 https://tinyurl.com/juetesy9
20 Tweets from Bad Blue

Sunder froze at a press conference and it got shut down

Posted by: Skip at October 01, 2023 06:38 PM (fwDg9)

185 Little trick with eggs that you don't want to break the yolk right away, immediately after coming out of the fridge crack them into a dish while they're icy cold.

2 things here, the yolk stays unbroken plus you don't ever get any bits of shell in the whites--which I absolutely despise.

Posted by: irongrampa at October 01, 2023 06:39 PM (KATBx)

186 AZdeplorable, did you get a chance to look at the pineapple/habanero chutney recipe?
Posted by: Ben Had

Sent.

Posted by: AZ deplorable moron at October 01, 2023 06:42 PM (JI3sB)

187 AZdeplorable, thank you. Itshhould go well with some of the appetizers

Posted by: Ben Had at October 01, 2023 06:44 PM (HAga6)

188 My aim has always been to get to the smorgasbord before Chris Christie. After 10 years, 'slash and burn' is neither a tactic nor a strategy, it's a means to frighten the children away from dessert bar.

Posted by: Dr. Bone at October 01, 2023 06:45 PM (KVGVf)

189 Thanks Duncanthrax
Posted by: vmom stabby stabby stabby stabby stabamillion at October 01, 2023 06:36 PM

You're welcome. It's not a Championship recipe, but it makes a good everyday bowl of red w/o a lot of fuss or prep.

It's not particularly spicy; personally I pep it up, but I've gotten in trouble for serving stuff that I think is only "mildly amusing", heat-wise.

Posted by: Duncanthrax at October 01, 2023 06:46 PM (a3Q+t)

190 Can't conceive any reason on the planet to combine pineapple and habanero peppers

Posted by: Skip at October 01, 2023 06:46 PM (fwDg9)

191 Decided on the fireplace for today's sirloin. I can get a better sear, which is an non-negotiable requirement for sirloin. But also, the weather is suboptimal for outdoor grilling.

Posted by: Joe Kidd at October 01, 2023 06:47 PM (37q3K)

192 Was going to a cognac, but usually drink that on cold occasions, so have scotch

Posted by: Skip at October 01, 2023 06:47 PM (fwDg9)

193 Skip, you would be surprised. I am not a big pineapple fan but this works

Posted by: Ben Had at October 01, 2023 06:48 PM (HAga6)

194 Thanks Skip !

Posted by: JT at October 01, 2023 06:49 PM (T4tVD)

195 Skip, I tried a local Italian place and ordered a Stromboli with your version in my head I was sorely disappointed.

Posted by: Ben Had at October 01, 2023 06:50 PM (HAga6)

196 Food thread, anyone have a good recipe for chili without beans? Just beef?

Posted by: vmom stabby stabby stabby stabby stabamillion

>Beef? Chilies. Don't stab me!

Now if you want to talk about process, you'll have to crack open a bottle of wine.

Posted by: Dr. Bone at October 01, 2023 06:50 PM (KVGVf)

197 Can't conceive any reason on the planet to combine pineapple and habanero peppers
Posted by: Skip

I've tasted food from the frozen north... you all need to open the spice cabinet and use all those little bottles you store.

Posted by: AZ deplorable moron at October 01, 2023 06:51 PM (JI3sB)

198 Skip - I've found that pineapple can be particularly effective to dousing the eternal internal flame of indiscriminate habanero consumption...

Posted by: Joe Kidd at October 01, 2023 06:52 PM (37q3K)

199 Ben, if you had one of mine you would be disappointed

Posted by: Skip at October 01, 2023 06:52 PM (fwDg9)

200 I grow mild hot peppers, pulled a few more in from mini greenhouse today so will make something very soon.

Posted by: Skip at October 01, 2023 06:53 PM (fwDg9)

201 It's not particularly spicy; personally I pep it up, but I've gotten in trouble for serving stuff that I think is only "mildly amusing", heat-wise.
Posted by: Duncanthrax

I agree I'm cutting down on the warm-spices thinking this will be mild. Then the better half uses a large amounts of sour cream in the chili.

Posted by: AZ deplorable moron at October 01, 2023 06:54 PM (JI3sB)

202 >>>@190 ... Pineapple and horseradish work well together in Jezebel Sauce (also contains apple jelly and dry mustard) ... Poured over a block of cream cheese and served with sturdy crackers (like Triscuts) yields an addictive party snack!

Posted by: Kathy at October 01, 2023 06:54 PM (XUe78)

203 Can't conceive any reason on the planet to combine pineapple and habanero peppers
Posted by: Skip at October 01, 2023 06:46 PM

You mean aside from the fact it's a tasty combination?

Posted by: Duncanthrax at October 01, 2023 06:54 PM (a3Q+t)

204 Vinegar in a cake? I'm intrigued.

Posted by: GWB at October 01, 2023 06:55 PM (69JzL)

205 Ben Had, let me know if you need anything for cooking the chutney up, even if it is 2 more sets of hands.

Posted by: AZ deplorable moron at October 01, 2023 06:56 PM (JI3sB)

206 Pineapple sweet and sour; habaneros hot and a touch bitter. Works great.

Posted by: From about that Time at October 01, 2023 07:00 PM (4780s)

207 Gub thread if not mentioned. Even still

Posted by: From about that Time at October 01, 2023 07:01 PM (4780s)

208 Vinegar is in the cake to make the baking soda react and fluff it up.

"shittori - Japanese"

This summer when it was 95 and 40% humidity I think I reached a state of shittori

Posted by: Kindltot at October 01, 2023 07:02 PM (xhaym)

209 There is, or was, a local place that made salsa with apricot. Very nice. just the right amount of sweet.

I like the bite of jalapenos, habaneros, etc. thye have good flavor. But I do not like all heat. Burning is not a flavor.

Posted by: Pug Mahon, this ranch dressing is just too spicy at October 01, 2023 07:05 PM (T/Lqj)

210 Kathy (#10

:
Here are some '60s appetizers my mom used to make for cocktail parties - easy and delicious, and no measurement needed:

1. Put out a cheese board covered with 2/3" cubes of Swiss cheese, each with a wooden toothpick in it. Next to it, a small bowl of Grey Poupon or equivalent and a small bowl of toasted sesame seeds, plus a bowl or plate for the used toothpicks. Dipping the cheese in the mustard and then the sesame will make just enough of each stick for deliciosity.

2. Same idea, but instead of Swiss, mustard, and sesame seeds, put out cherry tomatoes (with toothpicks as before), gin, and crazy salt (you know, the kind with all kinds of spices mixed in). Again, the gin will make just enough crazy salt stick to the tomatoes to be delicious.

3. Put a slab of cream cheese on a small plate, pour Pick-a-Peppa sauce on it so it's dripping down the sides, but you can still see enough of the c.c. to know what it is. Put a basket of Wheat Thins next to it. Guests may need some instruction, but a gob of C.C.+P.-a-P. on a Wheat Thin is delicious. (If you don't know Pick-a-Peppa, it's rather like A1 steak sauce but spicker, as if a little Worcestershire sauce was added.)

Posted by: Dr. Weevil at October 01, 2023 07:12 PM (uL3GK)

211 "spicker"? Hope the Latino lobby doesn't come after me. I meant "spicier".

Also, recipe #3 is maybe even tastier with Mango Chutney for Pick-a-Peppa, but also messier, since Chutney generally has lumps, while Pick-a-Peppa is smooth.

Posted by: Dr. Weevil at October 01, 2023 07:15 PM (uL3GK)

212 one of the best cream cheese and triscuit nibbles I ever had featured pickled jalapeno slices in heavy syrup poured over the block of cheese. A neighbor used to get them from Texas, and I had never before had that particular sweet and hot until she shared. So good!

Posted by: barbarausa at October 01, 2023 07:32 PM (enw9G)

213 Today's smoker featured country style pork ribs (not sure if that's a real cut or a Texas thing) with strawberry-jalapeno glaze, beef sausage and sweet potatoes (seriously, try this. Smaller ones, smoke for about 4 hours). Guests brought sides: potato salad, baked beans, cheese grits (with bacon), something called scotcheroos (rice crispies, butterscotch, chocolate chips and peanut butter). And yellow cake with fudge frosting (it's my wife's birthday and that's what she wanted). 6 hours of prep/cooking and 6 more hours with friends. A good day.

Posted by: Stacy0311 at October 01, 2023 08:32 PM (jakr0)

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