Food Thread: Vegetables? Again? We Hate Vegetables!

Yeah, yeah...I know. That's a vegetable.

Grilled Broccolini with lemon and red pepper flakes is damned tasty, and I am not embarrassed to say it!

Its cousin Broccoli is pretty boring on the grill, and its other cousin Broccoli Rabe needs way too much prep for what should be an easy and quick dish. Parboiling and then shocking in ice-water is the only way to go, otherwise Broccoli Rabe can be quite bitter.

But Broccolini is much sweeter, and maybe even more tender, and lends itself quite well to a quick grilling (WHERE WERE YOU ON THE NIGHT OF SEPTEMBER 12TH?).

The one downside is that it can be stupidly expensive, and I don't understand that at all. Maybe one of our farmers can explain?

However, lest you think that I am becoming an effete vegetarian with delusions that I can convince the world of the rightness of my diet...that broccolini was merely an accompaniment to the star of the evening: two very nicely marbled NY Strip steaks from the Washington State department of animal sciences store.

******
Yes...I have failed you. I keep threatening to do a taste test of these fake meat products, but every time I look at them in the market I retch and turn away.

Thankfully Adam Smith's "Invisible Hand" has once again worked its magic, and it is entirely possible that those vile-sounding and anti-American products will be relegated to the corner health food store, next to the patchouli oil and the vegan cheese.

Beyond Meat in El Segundo cutting workforce by 19% as demand weakens for fake meat

El Segundo's Beyond Meat is cutting 19% of its non-production workforce after a weaker-than-expected third quarter.
The plant-based meat company said Thursday that the reduction of about 65 employees is part of a broader corporate review. The company is also considering exiting some product lines, changing pricing, shifting its manufacturing and restructuring its Chinese operations.
Beyond Meat's shares rose 20% in afternoon trading Thursday.
"We anticipated a modest return to growth in the third quarter of 2023 that did not occur," Beyond Meat President and CEO Ethan Brown said in a statement.

I am curious why the CEO anticipated growth, when inflation is not abating and the job market is soft. Could it be a bit of wishful thinking?

Oh, I know this will come as a surprise, but Ethan Brown was involved in ~~selling snake oil~~ "alternative energy and electric grid restructuring" before he founded Beyond Meat.

******
From a lurker who often sends me fun photos of delicious stuff...

Got a new to me clay stove. I've always wondered about these when I see them used on cooking shows, mostly Asian. So I found this one and decided to grill a couple steaks on it while travelling for work.
About 2 cups of charcoal and it gets hot AF! These steaks were grilled perfectly and had a nice crust and caramelized fat strip, though it would have been better with just two steaks. What fun for a quick meal!

Looks like fun, and small enough to toss in the back of the car! The steaks look good too!

******
Do you really need another reason not to drink non-alcoholic "beer?"

Non-alcoholic beer 'breeding ground for bacteria'

The scientists investigated the effects of antimicrobial variables, including storage temperatures, pH, and ethanol concentrations, on common bacterial populations in low- and non-alcoholic beer. They inoculated non-alcoholic beer with five bacterial strains and then monitored bacterial populations across a 63 day period.
The findings suggest low-alcoholic beers prevent pathogen growth, but non-alcoholic beers allow it.
Normal alcoholic beers are normally immune to foodborne pathogens due their properties and production, including ethanol, hops, low sugar and carbon dioxide, and boiling, filtration, refrigeration and cold chain storage.
But lower than 3.5% ABV beers, with lower ethanol concentrations, could be susceptible to bacterial contamination along the production cycle, with concern growing that foodborne pathogen research is currently mainly restricted to traditional higher ABV beers and a lack of data on non-alcoholic products.

I think it's pretty obvious that humans need to avoid non-alcoholic drinks whenever possible.

A few months ago we had guests for dinner, and one did not drink...

I bought a six-pack of non-alcoholic beer, and I think I still have a few in the refrigerator. I'll take a look and see if they are gross and cloudy or have odd things swimming around and trying break the glass....

******
I was poking around the meat department of my go-to supermarket when I discovered an interesting package in the pork section. it was a bone-in piece of the pork loin...three ribs worth, that also included the pork belly at the bottom.

See! I'll bet you are salivating already! I sure was when I saw it. And the best part was that it was on sale!

I took it home and cut it into three thick chops, which I of course Sous Vided. [Come on; you knew that was coming.]

Salt, pepper, Rosemary, Thyme, and into the water for four hours at 139 degrees. And for those of you who are Sous-Viders, ignore the internet. Pork does wonderfully with more time, just as long as you don't go nuts and cook it at 145-150 degrees, which is what many cooking sites recommend.

Then out of the water and into an ice bath to chill it down as much as possible before grilling. I do that with everything I Sous Vide, and you should too. I don't really understand why, but it does wonders for texture and flavor.

My go-to with pork chops is a Dijon mustard and honey/agave/brown sugar glaze. One of the three...not all three!

Hot grill...10 minutes...and it was delicious! But you knew that already, because pork belly rarely ruins other foods!

Now I have to convince the butchers to give me an entire rack with the pork belly so I can wow my Thanksgiving guests!

******
While I do love well-made kitchen tools, I do not think that they are necessary to make excellent meals. Do they make things easier? Sure...sometimes. But lots of times they just last longer than the cheaper alternative.

For instance, I can do just fine with cheapo knives; I'll just have to sharpen them much more frequently, and they definitely won't last as long. And non-stick pans (which are wonderful for lots of cooking applications) last a good long time if the coatings are thick and properly applied, but they don't cook any better than the cheap crap that starts flaking after a few months of hard use.

But...here is a good example of a kitchen tool that really does help make better food. Roasting pans are vital for cooking that big turkey or roast beef or ham for the coming holidays, and nice heavy ones with robust handles will make your food better.

First of all, using flimsy roasters introduces the possibility that the pan will flex and give and that 18 pound turkey will flip onto the floor where your excited Labrador will gobble about a third of it before you stop cursing.

And that flimsy metal will scorch when you deglaze for gravy, and will cook the bird unevenly.

The 7 Best Roasting Pans of 2023, Tested and Reviewed

On the other hand...$140 for a pan you use a few times a year is sort of painful, so maybe one of the budget versions will work!

******

******
The oyster imperative remains in effect, 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! (and basil! My basil did not do well this year!), well-marbled hanger steaks and elk chops 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 November 05, 2023 04:00 PM (fwDg9)

2 Alright, you've convinced me. I like Broccoli a lot, but I always thought Broccolini was too Frou-Frou to try. Extra money for just 2 more letters? Bah!
But now ima gonna try it.

Posted by: Tom Servo at November 05, 2023 04:03 PM (S6gqv)

3 I really love those 99c broccoli chicken thingies from the supermarket. They take way too long to make and you can't microwave them.

Posted by: LenNeal at November 05, 2023 04:06 PM (43xH1)

4 Broccolini looks great. I’ll never find it where I live.

Posted by: Rufus T. Firefly at November 05, 2023 04:06 PM (NJ1o7)

5 Don't skimp on knives, that's a bad place to cut corners when it's a tool that you touch just about every time you enter the kitchen.

A well-maintained GOOD knife can and should be a family heirloom. The Kikuichi and Miyabi knives in my block need to be sharpened about once every third year, and that's with steady use.

Find one that fits your hand and feels balanced to you. Crap knives are a chore to use. I smile every time I bring out my nakiri to julienne some veggies.

Posted by: ballistic at November 05, 2023 04:06 PM (oqH4h)

6 So, son made South African food for his class this week (with a touch of allergy and ingredient adjustment from mom) - Bobotie.

I admit, I jacked up the fresh ginger in the teacher's recipe when I saw all the sweet and sour going in, but dang, it was AMAZING! I've never had it, but I'd describe it as a Shepard's Pie, where you remove the veg for dried fruits/vinegars/jam/spices in your ground beef and you remove the mashed potato topping for an eggy topping (ala - a protein bomb meal).

It comes out almost like a breakfast casserole - so good!

Posted by: Nova Local at November 05, 2023 04:07 PM (exHjb)

7 Grilled veggies are the bomb. But, during the winter months we resort to roasting them in our convection oven. And the choice of veggies changes too. More starchy... potatoes, parsnips, carrots and other tuber-like things.

Posted by: Martini Farmer at November 05, 2023 04:08 PM (Q4IgG)

8 Tonight's dinner is thanks to the son's meal-making Friday and the daughter's freezer dive. When we couldn't find ground beef in the freezer Friday, spouse ran out to get it while I asked the daughter what was in the freezer - and she said hot dogs. And spouse bought too much ground beef for the Friday dish, but too little to save for a main dish.

So, tonight is hot dogs, veg and beef stuffed zucchini, and a strawberry/clementine salad. We're gonna eat at game time for the Eagles/Cowboys, so I don't have to put in any effort during the game!

Posted by: Nova Local at November 05, 2023 04:10 PM (exHjb)

9
good afternoon, 'rons

Posted by: AltonJackson at November 05, 2023 04:10 PM (ENBF0)

10 Gambled on a beer brand new to me.
Dilijan, made in Armenia. Now I know why the ottoman empire expelled them. Horrible. No hop taste perceptual. Cloyingly sweet. Life's too short to drink bad beer. Poured it out.

Posted by: Commissar of Plenty and Lysenko stuff in solidarity with the struggle to maintain Moron standards at November 05, 2023 04:11 PM (uDtSY)

11 Dinner tonight is tomahawk steak.

Posted by: Diogenes at November 05, 2023 04:12 PM (uSHSS)

12 I have a lot of knives, but for some reason it's hard to find a good filet knife. I had a good one for years, but I don't know what happened to it.

Posted by: Pug Mahon, so very tired at November 05, 2023 04:13 PM (T/Lqj)

13 Used to see a good cheap coconut husk charcoal, hollow tubes, burned hotter than sin. Ain't seen any in years.

Posted by: Commissar of Plenty and Lysenko stuff in solidarity with the struggle to maintain Moron standards at November 05, 2023 04:14 PM (uDtSY)

14 CBD Effette? yeah, I can see it.

Vegetarian? Nope.

Posted by: blake - semi lurker in marginal standing(z5vMw) at November 05, 2023 04:14 PM (z5vMw)

15 hiya

Posted by: JT at November 05, 2023 04:14 PM (T4tVD)

16 Broccolini is great.
In fact I enjoy most veggies.
Okra is not a veggie. It is vile nonfood and is proof God will punish you from time to time.

Posted by: Diogenes at November 05, 2023 04:14 PM (uSHSS)

17 The wife comes home with broccolini often. It cooks up like a dream, sauté with a little olive oil and salt.
I'll try the grill as soon as I get one. I'm temporarily without, the old rusted one got tossed along with other backyard debris.

Posted by: gourmand du jour at November 05, 2023 04:14 PM (MeG8a)

18 Purchase of the weekend at Aldi's...for whatever reason, they were clearancing out frozen fish and not Halloween treats.

So I got 2 bags of 12oz wild caught Langostine tails for $6 each (or $12) and 2 bags of 1lb catfish filets for $3.50 (or $7). The catfish is gonna go in or on a jambalaya I have as the main protein (with some sausage b/c that's the other thing my daughter says I have a lot of). No idea what to to with the tails b/c I've literally never used the product.

I'm gonna experiment with something nice in a few weeks, and then make it for Christmas Eve dinner, I think. But to decide what that is...

Posted by: Nova Local at November 05, 2023 04:14 PM (exHjb)

19 Bitter Clinger's pick for best roasting pan.

Just make sure your oven is wide enough to accommodate it.

https://tinyurl.com/2s4abc4r

Posted by: Bitter Clinger at November 05, 2023 04:15 PM (/11g9)

20 Beyond Meat in El Segundo cutting workforce by 19% as demand weakens for fake meat

-

One of the funniest photos I've seen in the last 10 years was of the grocery store in a normal area during COVID, and the aisles, along with the meat section, were bare, but the fake meat shelves were fully stocked.

Posted by: Moron Robbie - Biden hasn't lowered flags or called for release of Jewish American hostages at November 05, 2023 04:15 PM (YUvzq)

21 I mostly make salad rather than cooked other vegetables

Posted by: Skip at November 05, 2023 04:16 PM (fwDg9)

22 I smile every time I bring out my nakiri to julienne some veggies.

Posted by: ballistic at November 05, 2023 04:06 PM (oqH4h)

I have one, and it is sharp as hell, and not nearly as great as I was led to believe.

Posted by: CharlieBrown'sDildo at November 05, 2023 04:18 PM (3Gtis)

23 Good afternoon!

I had a good cooking day. I made spanakopita for the first time, and I am amazed and delighted that it's beautiful and tastes just as it should!
*I do not often have success with cuisine from other people's ethnicities.

Also make a good keto chicken soup (to go with the very non-keto bread I made yesterday), and standard country chicken and noodles for the Mr.

Everybody's happy!

Posted by: Dash my lace wigs! at November 05, 2023 04:18 PM (OX9vb)

24 Dinner tonight is tomahawk steak.

Posted by: Diogenes at November 05, 2023 04:12 PM (uSHSS)

Cultural Appropriation!

Posted by: CharlieBrown'sDildo at November 05, 2023 04:19 PM (3Gtis)

25 > Dinner tonight is tomahawk steak.
______

Other than the novelty, what is it like? I see them at SAM's Club all the time... $$$.

But would try one...

Posted by: Martini Farmer at November 05, 2023 04:20 PM (Q4IgG)

26 Recently I got a tax refund check from Colorado, so I decided to spend it at the meat counter of my local grocery store.

I also timed my visit to coincide with some excellent manager's specials on prime cuts. I scored 3 top sirloin steaks and 1 boneless ribeye, half dozen bratwurst, family size pack of boneless chicken breast, 2 Duroc pork chops and 3 lb tray of extra lean ground beef.

Freezer is stocked.

Posted by: DB - token white guy in a soft drink commercial at November 05, 2023 04:20 PM (geLO8)

27 Don't skimp on knives, that's a bad place to cut corners when it's a tool that you touch just about every time you enter the kitchen.

A well-maintained GOOD knife can and should be a family heirloom. The Kikuichi and Miyabi knives in my block need to be sharpened about once every third year, and that's with steady use.'

Excellent thread idea.

Posted by: LenNeal at November 05, 2023 04:20 PM (43xH1)

28 Fake meat was always a pump and dump private equity scam. Initial investors and investment bankers got crazy rich. These companies went public at insane valuations. Why? Because they basically defrauded public investors. They rounded up a few burger joints and grocery stores, sent them each enough of this sludge to make a few burgers, and then screamed “this shit is so popular it sold out in 24 hours! Next big thing!”

Posted by: Elric Blade at November 05, 2023 04:21 PM (8NViw)

29 Taters and carrots roasting, leftover pot roast warming (Korean gojuzhang paste, garlic, soy sauce, sesame oil),

Posted by: All Hail Eris at November 05, 2023 04:21 PM (h3wbV)

30 I like fresh vegetables, but there must be some sort of animal protein with it. I like sautéed,but my family prefers steamed.

Posted by: Pug Mahon, so very tired at November 05, 2023 04:22 PM (T/Lqj)

31 The clay stoves were the breakthrough stove for the third world before the development of the rocket stove. They were supposed to be more concentrating of heat and less smokey than the traditional "three stones against a wall" design. I made a couple out of terracotta pots, but they were not very durable. They were a good example of a "top load upward draft" type stove that wasn't a gassifier style.

Posted by: Kindltot at November 05, 2023 04:22 PM (xhaym)

32 I'm not ashamed to confess that yesterday's lunch was so good I licked the plate.

Posted by: Ben Had at November 05, 2023 04:22 PM (0F2EB)

33 I also have learned the technique for preparing a steak in the iron skillet

nice char outside; suggestion of pink inside

Posted by: DB - token white guy in a soft drink commercial at November 05, 2023 04:23 PM (geLO8)

34 I have a few sizes of the granite ware roasters. Black or navy speckled. Use them for roasts, rabbit, and turkey. One is big enough for a 25-26 lb turkey!

Posted by: My Life is Insanity at November 05, 2023 04:23 PM (Xovm5)

35 When I committed for the first time (didn't get married) the
Fam was from Ohio and I went there and got Warther Cutlery knives.

https://warthercutlery.com

I still miss the parking knife. Good stuff.

Posted by: LenNeal at November 05, 2023 04:23 PM (43xH1)

36 Tonights vegetable is a beautifully marbled ribeye.

Posted by: JackStraw at November 05, 2023 04:25 PM (ZLI7S)

37 I did buy numerous 100 yen store knives and scissors in Hokkaido Japan but did not buy a knife set as I didn't like the shapes I saw. I like a small, rake-back, 3.5 inch paring knife with a flip to to it and I did not see that in Hokkaido.

Posted by: LenNeal at November 05, 2023 04:26 PM (43xH1)

38 Crap knives are a chore to use. I smile every time I bring out my nakiri to julienne some veggies.
Posted by: ballistic at November 05, 2023 04:06 PM (oqH4h)

This is true. I have to sharpen mine every time I use them, and if I'm prepping all day, multiple times. I can never seem to find $200 or so for a great one.

Posted by: Dash my lace wigs! at November 05, 2023 04:26 PM (OX9vb)

39 I'm always happier after my knives get sharpened. Makes chopping veggies so much easier. I don't know why I wait for them to get dull and use them that way for too long. Lazy? ...yeah...

Posted by: My Life is Insanity at November 05, 2023 04:27 PM (Xovm5)

40 Fights break out in my family over which are the best knives. I’m a Henkels Pro guy. My brother swears by Shun. There will never be peace.

Posted by: Elric Blade at November 05, 2023 04:27 PM (8NViw)

41 I'm not ashamed to confess that yesterday's lunch was so good I licked the plate.
Posted by: Ben Had'

No shame here! But I usually ask for a piece of bread and eat that. Same thing, really

Posted by: LenNeal at November 05, 2023 04:28 PM (43xH1)

42 Hiya MLii !

Posted by: JT at November 05, 2023 04:29 PM (T4tVD)

43 Apparently I am roasting a whole turkey this Thanksgiving. The Missus is getting one for free because of her crazy coupon thing. I'm good with that, but I am the only one in my weird family that likes dark meat.

Posted by: Pug Mahon, so very tired at November 05, 2023 04:29 PM (T/Lqj)

44 JT ! Hope all is well

Posted by: My Life is Insanity at November 05, 2023 04:29 PM (Xovm5)

45 It Is, thank you and I hope the same to you !

Posted by: JT at November 05, 2023 04:31 PM (T4tVD)

46 Don't skimp on knives, that's a bad place to cut corners when it's a tool that you touch just about every time you enter the kitchen.

I bought a Sabatier carbon-steel 8" chef's knife about 10 years ago from an outlet store somewhere in South Carolina.

For the work I've gotten out of it, I feel like I ripped the store off with my $80 purchase. Simply the best blade I've ever owned, including my German blades.

I bought a cheap meat cleaver a few years ago from a Chinese grocery store. After having cooked for 30 years without a cleaver, I found myself saying "Oh....this is why people own meat cleaver!".

You'd be surprised what easy work of certain tasks (mincing meat, disassembling bone-in chicken parts, among others) that a heavy cleaver will make out of what is a messy hack and smash job for other styles of blades.

Posted by: Bitter Clinger at November 05, 2023 04:31 PM (/11g9)

47 This is true. I have to sharpen mine every time I use them, and if I'm prepping all day, multiple times. I can never seem to find $200 or so for a great one.
Posted by: Dash my lace wigs! at November 05, 2023 04:26 PM (OX9vb)

Flea markets and pawn shops. Flea markets have stuff "left behind" and pawn shops are where chefs pawn their stuff when they . . . You know, need the money.

Which is surprisingly often.

Posted by: Kindltot at November 05, 2023 04:32 PM (xhaym)

48 Broccoli is not food. It might as well be quinoa.

Posted by: tcn in AK, Hail to the Thief at November 05, 2023 04:32 PM (Wfa6X)

49 I’m grilling up some really nice short ribs with tricolor potatoes. My fav cut of beef? No. But damn tasty and easy to cook.

Posted by: Elric Blade at November 05, 2023 04:32 PM (8NViw)

50 >>It Is, thank you and I hope the same to you !
Posted by: JT

Posted by: My Life is Insanity at November 05, 2023 04:32 PM (Xovm5)

51 Fights break out in my family over which are the best knives. I’m a Henkels Pro guy. My brother swears by Shun. There will never be peace.
Posted by: Elric Blade'

Will this be on Amazon Prime?

Posted by: LenNeal at November 05, 2023 04:32 PM (43xH1)

52 32 I'm not ashamed to confess that yesterday's lunch was so good I licked the plate.
Posted by: Ben Had at November 05, 2023 04:22 PM (0F2EB)

-------
I do this when I have pancakes or French toast because pure maple syrup is too good to waste.

Speaking of which, CBD, I did try salt & butter on a piece of French toast last week. It was fine, but I really missed the chance to be eating syrup. I felt like I was settling for something less. And then it hit me... without syrup, I was eating the Kaboom of French toast.

Sincere apologies,

-496

Posted by: 496 at November 05, 2023 04:32 PM (AVJnb)

53 43 Apparently I am roasting a whole turkey this Thanksgiving. The Missus is getting one for free because of her crazy coupon thing. I'm good with that, but I am the only one in my weird family that likes dark meat.
Posted by: Pug Mahon, so very tired at November 05, 2023 04:29 PM (T/Lqj)

Yeah, I have one waiting at Safeway. Last year, I waited so long, it was a choice of 11lbs and 23lbs...and spouse made it. Surprisingly, I still was out of turkey in 3 days with a 23lber...but my kids INHALE turkey...

Posted by: Nova Local at November 05, 2023 04:34 PM (exHjb)

54 I always favored Zwilling knives, but they're part of the same company as Henckel.

Posted by: Tom Servo at November 05, 2023 04:34 PM (S6gqv)

55 I feel like nonstick pans are a sign you don't know how to cook.

Posted by: People's Hippo Voice at November 05, 2023 04:34 PM (TzW+Y)

56 51 Fights break out in my family over which are the best knives. I’m a Henkels Pro guy. My brother swears by Shun. There will never be peace.
Posted by: Elric Blade'
-------
Russel knives get used in a whole lot of restaurant kitchens. I bought one of their chef's knives about 10 years ago and I love it. Price is definitely right, too.

https://tinyurl.com/3dpjdvz3

Posted by: 496 at November 05, 2023 04:35 PM (AVJnb)

57 https://tinyurl.com/3dpjdvz3
Posted by: 496 at November 05, 2023 04:35 PM (AVJnb)
-------
Bad link - goes to some other knife. A Dexter-Russell Chef's knife should set you back about $30. They keep the edge great and sharpen well. Again, I love mine.

Posted by: 496 at November 05, 2023 04:37 PM (AVJnb)

58 Kindltot, I'll have to try a pawn shop next time I'm in the city. Might have better luck there than thrift stores, which always have crap knives.

No one clears out grandma's estate and sends the nice knives to Volunteers of America.

Posted by: Dash my lace wigs! at November 05, 2023 04:37 PM (OX9vb)

59 I think “broccolini” is patented or copyrighted or whatever you do with seeds. That’s why it’s expensive.

Posted by: Pj at November 05, 2023 04:38 PM (8Ej5W)

60 Chuck roast in the insta pot with taters and onions and carrots. And a salad. *sigh*

Posted by: CrotchetyOldJarhead at November 05, 2023 04:38 PM (YRsIm)

61 Is Burger King still selling the fake meat Whopper?

I don't see them advertising it any more.

Posted by: People's Hippo Voice at November 05, 2023 04:39 PM (TzW+Y)

62 I bought my daughter a starter set of Wusthof knives for her birthday last year. (40th so i wanted to get her something really nice and special) She tells me they're some of the best knives she's ever used.

YMMV.

Posted by: blake - semi lurker in marginal standing(z5vMw) at November 05, 2023 04:39 PM (z5vMw)

63 Also, try Chinese broccoli some time. It’s mostly stems but it’s fabulous when done right.

Posted by: Pj at November 05, 2023 04:40 PM (8Ej5W)

64 Made a pot roast yesterday. Pretty darn good. Bought a decent red which was on sale, so I could do a careful tasting before adding it to the dutch oven. Acceptable. Pot roast is always a great choice when big chuck cuts are on sale.

Posted by: mrp at November 05, 2023 04:41 PM (rj6Yv)

65 I wanted to make a carrot cake today using the deep purple carrots I harvested (these things bled purple, like beets).

I was disappointed to read that they won't stay purple when heated, so I'll do without the carrot cake.

Posted by: Dash my lace wigs! at November 05, 2023 04:42 PM (OX9vb)

66 without syrup, I was eating the Kaboom of French toast.

Posted by: 496 at November 05, 2023 04:32 PM (AVJnb)

Hah!

Do you also put syrup on your steak and fish and chicken?

Posted by: CharlieBrown'sDildo at November 05, 2023 04:42 PM (3Gtis)

67 I feel like nonstick pans are a sign you don't know how to cook.
Posted by: People's Hippo Voice at November 05, 2023 04:34 PM (TzW+Y)

I never killed anybody with my cooking !

Posted by: JT at November 05, 2023 04:42 PM (T4tVD)

68 Do you also put syrup on your steak and fish and chicken?
Posted by: CharlieBrown'sDildo at November 05, 2023 04:42 PM (3Gtis)
----------------

Yeah, though, for most of us civilized people that's called a "sauce."

Posted by: blake - semi lurker in marginal standing(z5vMw) at November 05, 2023 04:43 PM (z5vMw)

69 Also, try Chinese broccoli some time. It’s mostly stems but it’s fabulous when done right.

Posted by: Pj at November 05, 2023 04:40 PM (8Ej5W)

Ditto!

Nom Wa Tea House in NYC's Chinatown makes them...steamed in stock. Delicious!

Posted by: CharlieBrown'sDildo at November 05, 2023 04:43 PM (3Gtis)

70 Hah!

Do you also put syrup on your steak and fish and chicken?
Posted by: CharlieBrown'sDildo at November 05, 2023 04:42 PM (3Gtis)
-------
Touche, but I love syrup so maybe I should!

Posted by: 496 at November 05, 2023 04:44 PM (AVJnb)

71 Just passing by, wanted to say...

Couple days in the hospital they had me on no food, no bev (and, of course, no sleep).

Food is really good! That is all.

Also coffee. Coffee is good. 🙂

Posted by: mindful webworker - still not all there at November 05, 2023 04:45 PM (xAi8M)

72 Also, try Chinese broccoli some time. It’s mostly stems but it’s fabulous when done right.
Posted by: Pj at November 05, 2023 04:40 PM (8Ej5W)

I prefer the stem over the floret part anyway.

Posted by: ghost of hallelujah at November 05, 2023 04:45 PM (sJHOI)

73 It's stew season and I'm having Oxtail and Beef stew.

Some toasty butter bread and a Gimlet complete the assemblage.

Posted by: Thomas Bender at November 05, 2023 04:45 PM (XV/Pl)

74 When serious work is at hand, I have a couple of go to knives: a Forschner made in the early 1960s, and a pre-WWII carbon steel Lamson Goodnow that might have been a GI contract knife. The blade steel on both knives are the best I have. I found both on ebay.

Posted by: mrp at November 05, 2023 04:45 PM (rj6Yv)

75 Are Henkel knives the ones with the little guy in them? I think that's what we have in the kitchen but frankly don't see them much. I'm more of a Benchmade person.

Posted by: Weasel at November 05, 2023 04:45 PM (JwHpX)

76 Since it's November, I made my 1st pie of the month. Butternut squash pie - I love this pie. Coconut milk replaces the dairy, and eggs and cornstarch help bring it together...and lots of tasty fall spices make it tasty. It's what a fresh pumpkin wants to be with less work (since you can roast a squash by just slicing in half, killing it, and scooping

...

Posted by: Nova Local at November 05, 2023 04:45 PM (exHjb)

77 The absolute weirdest Airbnb thing I ever did was with this host chick who hated my guts and there was a bizarre thing in Ex-ComBloc and finally I got fed up with her and made it clear I would leave if it made her happy and she flipped out. Long story about that. I scared her.
So, I felt bad and went to a corner store and asked some girl there what to get this Airbnb chick who I'd frightened etc. and she whips out a stainless steel knife and says, "You should get her one knife!"
I'm like, that seems... odd. But this girl was totally insistent! "I would love this knife!"
So I bought it and sort of left it for my angry host, and she (the host) later sent me a totally unsolicited private email thanking me, said she uses that knife all the time.

Posted by: LenNeal at November 05, 2023 04:45 PM (43xH1)

78 Food is really good! That is all.

Also coffee. Coffee is good. 🙂
Posted by: mindful webworker - still not all there at November 05, 2023 04:45 PM (xAi8M)

Glad you're recovering, mindful!

Posted by: Dash my lace wigs! at November 05, 2023 04:45 PM (OX9vb)

79 Hey mindful, glad you escaped, err, were discharged. Sounds rather scary.

Posted by: blake - semi lurker in marginal standing(z5vMw) at November 05, 2023 04:46 PM (z5vMw)

80 51 Fights break out in my family over which are the best knives. I’m a Henkels Pro guy. My brother swears by Shun. There will never be peace.
Posted by: Elric Blade'

Will this be on Amazon Prime?
Posted by: LenNeal at November 05, 2023 04:32 PM (43xH1)
————

We’re hoping for a theatrical release …

Posted by: Elric Blade at November 05, 2023 04:46 PM (8NViw)

81 Hello foodies.

Posted by: Pete Bog at November 05, 2023 04:47 PM (mIzto)

82 a Forschner made in the early 1960s, and a pre-WWII carbon steel Lamson Goodnow'

Never known before, on the shop list.

Posted by: LenNeal at November 05, 2023 04:47 PM (43xH1)

83 There was this German butcher shop we frequented in Mountain View, CA. The meats were the main draw, but they sold some of the most expensive knives I've ever seen.

No idea on manufacturer. But they would sharpen any brand of knife and we did that a couple times. Sharp like a razor. But they were crappy Henckels from Target and kept an edge for about a week.

Posted by: Martini Farmer at November 05, 2023 04:47 PM (Q4IgG)

84 They were selling picanha at the grocery (where they typically don't sell that cut of beef). So I'm sous viding that shit and serving with a classic chimichurri and a spinach apple salad

Posted by: ghost of hallelujah at November 05, 2023 04:47 PM (sJHOI)

85
I bought a six-pack of non-alcoholic beer, and I think I still have a few in the refrigerator. I'll take a look and see if they are gross and cloudy or have odd things swimming around and trying break the glass....

Did you ever see the movie "Alien?"

Posted by: Bertram Cabot, Jr. at November 05, 2023 04:49 PM (63Dwl)

86 So I'm sous viding that shit and serving with a classic chimichurri

Posted by: ghost of hallelujah at November 05, 2023 04:47 PM (sJHOI)

Picanha is a nice cut, and chimichurri is the perfect accompaniment!

When's dinner?...I'll bring the wine.

Posted by: CharlieBrown'sDildo at November 05, 2023 04:50 PM (3Gtis)

87 I followed the link to the best roasting pans, and read about the winner, Made In. I might consider paying $139 for it, but then I read that it's only good to 1200F. I'm sorry, but if I'm paying top dollar, I expect it to work on the surface of the sun. No sale!

Posted by: Archimedes at November 05, 2023 04:50 PM (I/Qkd)

88
I never killed anybody with my cooking!
Posted by: JT'

Brag, brag, brag.

Posted by: LenNeal at November 05, 2023 04:51 PM (43xH1)

89 Posted by: Pete Bog at November 05, 2023 04:47 PM (mIzto)
----
Howdy amigo!

Posted by: Weasel at November 05, 2023 04:52 PM (JwHpX)

90 When's dinner?...I'll bring the wine.
Posted by: CharlieBrown'sDildo'

How you gonna open it? Your tool seems to be busted.

Posted by: LenNeal at November 05, 2023 04:52 PM (43xH1)

91 I don't drink much beer and that is usually a brown ale or similar. But non-alcoholic? Didn't these numb nuts realize one of the many benefits of beer, wine and spirits is it is often safer than water from natural sources? That's only been known for several thousand years.

Posted by: JTB at November 05, 2023 04:52 PM (7EjX1)

92 Turns out that broccolini is a hybrid of Italian broccoli and Chinese broccoli (gai lan) developed in Japan and marketed by a single company in the US. This explains the price here.

Posted by: Pj at November 05, 2023 04:52 PM (8Ej5W)

93 a Forschner made in the early 1960s, and a pre-WWII carbon steel Lamson Goodnow'

Never known before, on the shop list.
Posted by: LenNeal at November 05, 2023 04:47 PM (43xH1)

I found both on ebay, and neither was identified by manufacturer, but I know something about knives. The Forschner was from a kitchen utensil estate sale, nothing newer than 1960. The knife in the pics looked pretty rough, the knife handle looked like it had broken down thousands of chickens, the blade had been sharpened with a low-grit bench grinder wheel. The edge took some time, but after the CBN pass it is now razor sharp and holds edge.

Posted by: mrp at November 05, 2023 04:54 PM (rj6Yv)

94 Turns out that broccolini is a hybrid of Italian broccoli and Chinese broccoli (gai lan) developed in Japan and marketed by a single company in the US. This explains the price here.

Posted by: Pj at November 05, 2023 04:52 PM (8Ej5W)

Wow...thanks! I had no idea.

Come on free markets!

Posted by: CharlieBrown'sDildo at November 05, 2023 04:54 PM (3Gtis)

95 I'm going to take advantage of the mild weather tonight and grill up some cheeseburgers. The next couple days will be nice too, so I'm thinking about some grilled fish for tacos tomorrow or Tuesday.

For me. The wife don't eat seafood. She'll make whatever she wants.

Posted by: Martini Farmer at November 05, 2023 04:55 PM (Q4IgG)

96 If you want a good cheap knife, buy Japanese. I think I got a set of four for $30? Good knives.

Posted by: Notsothoreau at November 05, 2023 04:57 PM (cLWyk)

97 Okay, I like a peculiar form of paring knife because of my Mennonite Wisconsin mother. She pared everything into her calloused right thumb. Coring an apple, you quarter it then pare into your thumb. So, if you pare but don't pull, the knife can be very sharp but not cut. She liked back-slanted blades and since I was always the youngest and there were no girls I got the job.
I can pare potatoes like nobody's business... WITH a certain kind of knife.

Posted by: LenNeal at November 05, 2023 04:58 PM (43xH1)

98 About dull knives, when we travel to vacation rentals I take a small knife sharpener with me after so many experiences with dangerously dull knives.

Posted by: Art Rondelet of Malmsey at November 05, 2023 04:58 PM (8LwbD)

99
Frito Chili Pie today topped with guac and sour cream.

Cocktails or beer. Either/or.

Posted by: naturalfake at November 05, 2023 04:58 PM (QzZeQ)

100 I don't care for clip-points in kitchen knives. I like a kind of slant-Japanese style, which weirdly was not common in Japan!

Posted by: LenNeal at November 05, 2023 05:00 PM (43xH1)

101 Hey CBD check out CBS right now. Yacht racing.

Posted by: JackStraw at November 05, 2023 05:01 PM (ZLI7S)

102 I found both on ebay, and neither was identified by manufacturer, but I know something about knives. The Forschner was from a kitchen utensil estate sale, nothing newer than 1960. The knife in the pics looked pretty rough, the knife handle looked like it had broken down thousands of chickens, the blade had been sharpened with a low-grit bench grinder wheel. The edge took some time, but after the CBN pass it is now razor sharp and holds edge.
Posted by: mrp'

Nice.

Posted by: LenNeal at November 05, 2023 05:01 PM (43xH1)

103 When it comes to kitchen knives I'm a fan of Victorinox, the company that makes Swiss Army Knives. Relatively inexpensive compared to Henkels and similar, they come razor sharp and hold a good edge. I've never had to sharpen one, just a few swipes of a steel after washing it. I find the handles to be comfortable as well.

I also have a few hand forged, high carbon steel knives from Townsends (before the prices went out of sight). Excellent knives, easy to maintain the edge, and a light oiling keeps any rust away. Worth the extra few seconds. They could also double for use if I wanted 18th century cutlery for living history purposes. And they look really good.

Posted by: JTB at November 05, 2023 05:03 PM (7EjX1)

104 Oh, food. I had to get a pot, for pasta, so I went to my local antique mall and got a Mirro pot I'm pretty sure can stop a bullet. It was $10, this stainless pot is so thick, seriously it's like a helmet or a hot water heater.
It's probably from the 1950s.

Posted by: LenNeal at November 05, 2023 05:03 PM (43xH1)

105 I got this pot and had to modify how long it took to boil water, it's like a WWII tank frontal armor.

Posted by: LenNeal at November 05, 2023 05:05 PM (43xH1)

106 Sharp knives are a blessing. I have collected a few other the years. Surprising sometimes the deals you can find on Amazon.

When I get pissed off at some governmental idiocy my response frequently is to buy something of which the government disapproves. Draw your own conclusions Weasel’s weekly admonition is not lost on me.

Posted by: Pete Bog at November 05, 2023 05:05 PM (mIzto)

107 Coughed up for a Calphalon hard-anodized nonstick 16-inch roasting pan with a rack many years ago, and it's still going strong.

The pan is nice and clean-up is fairly easy, but the heavy duty rack is my favorite part. I only had a flimsy collapsible rack previously and can relate to the turkey on the floor scenario.

Posted by: jix at November 05, 2023 05:06 PM (VghtP)

108 Victorinox Forschner knives --

90% as good as the super- fancy knives
1/3 the cost

Posted by: Emmie at November 05, 2023 05:06 PM (Sf2cq)

109 I've tried both the Impossible Burger and the Beyond Burger. They're honestly pretty good. I preferred the Impossible Burger over Beyond Meat. Neither is going to fool you into thinking they're meat, but they *will* convince you that veggie burgers have come a very long way in a very short time. If you happen to be a vegetarian for health reasons, I can recommend them. If you happen to be a vegetarian for idealistic reasons, then you're not likely to care about my opinion anyway.

Posted by: Caiwyn at November 05, 2023 05:07 PM (Bmy9A)

110 97 Okay, I like a peculiar form of paring knife because of my Mennonite Wisconsin mother.
Posted by: LenNeal at November 05, 2023 04:58 PM (43xH1)

My absolute favorite knife is a bird beak parer. I'll bet if I could find a really good quality one of those, I'd find a way to pay for it.

Posted by: Dash my lace wigs! at November 05, 2023 05:07 PM (OX9vb)

111 That looks like what food eats.

Posted by: Grumpy and Recalcitrant at November 05, 2023 05:07 PM (qPw5n)

112 I do have a USMC marked Ka-Bar from WWII with original stenciled sheath to my ex-wife's grandfather. Lest anyone get excited he spent the entire time on the dock and if that knife saw 'combat' it was prying open boxes.

Posted by: LenNeal at November 05, 2023 05:09 PM (43xH1)

113 Oh, food. I had to get a pot, for pasta, so I went to my local antique mall and got a Mirro pot I'm pretty sure can stop a bullet. It was $10, this stainless pot is so thick, seriously it's like a helmet or a hot water heater.
It's probably from the 1950s.
Posted by: LenNeal at November 05, 2023 05:03 PM (43xH1)

Score. And it will last another 70 years.

Posted by: Mr Aspirin Factory, red heifer owner at November 05, 2023 05:10 PM (R4t5M)

114 My absolute favorite knife is a bird beak parer. I'll bet if I could find a really good quality one of those, I'd find a way to pay for it.
Posted by: Dash my lace wigs!'

We'd have to come to some understanding, I don't like a hook. But yes. that's a very useful knife. and, a once-in-a-lifetime-knife $100 is not crazy.

Posted by: LenNeal at November 05, 2023 05:11 PM (43xH1)

115 Broccoli in an air fryer with a a sprinkle of black pepper and a few dollops of bacon grease is easy and tasty. Works for asparagus as well.

Posted by: Thomas Paine at November 05, 2023 05:11 PM (gS+K8)

116 High quality knives and a good sharpener are worth the investment. And then you walk into the kitchen and find someone prying open a can or jar with the point of your treasured knife.

Posted by: Pete Bog at November 05, 2023 05:12 PM (mIzto)

117 Coworker's son is grilling shrimp for me tonight as a birthday gift (b'day was yesterday.) I'm just making pasta and creamed peas.

Plenty of leftovers from yesterday's b'day dinner, too. Grilled pork steaks, German tater salad, and vinegar bacon slaw.

Posted by: olddog in mo at November 05, 2023 05:12 PM (ju2Fy)

118 I wonder if Beyond Meat's 3rd quarter performance is partly due to market saturation, much like what seems to be happening with electric cars. Only so many people want an EV, only so many people want a fake meat burger.

Posted by: George V at November 05, 2023 05:12 PM (ugbqN)

119 I would totally do serious money for the perfect one-hand paring knife.

Posted by: LenNeal at November 05, 2023 05:12 PM (43xH1)

120 I went nutz about 5 years ago and bought my wife the 16 qt LeCrueset Dutch oven. It holds a 20# turkey with the lid on.

Posted by: Jamaica NYC at November 05, 2023 05:12 PM (Eeb9P)

121 High quality knives and a good sharpener are worth the investment. And then you walk into the kitchen and find someone prying open a can or jar with the point of your treasured knife.
Posted by: Pete Bog'

And then you take it and...

Officer, do you cook?

Posted by: LenNeal at November 05, 2023 05:13 PM (43xH1)

122 Insanely dull knives are a feature of rental properties, not a bug. If we drive, I take several of my knives from home with me

Posted by: ghost of hallelujah at November 05, 2023 05:13 PM (sJHOI)

123 I will drink chemical-laden soda pop but I'm too squeamish to try chemical-laden fake meat.

Posted by: Emmie at November 05, 2023 05:14 PM (Sf2cq)

124 I went nutz about 5 years ago and bought my wife the 16 qt LeCrueset Dutch oven. It holds a 20# turkey with the lid on.
Posted by: Jamaica NYC'

Soo... is this the electric blanket with your Dutch oven, or like a real Dutch oven...

Posted by: LenNeal at November 05, 2023 05:14 PM (43xH1)

125 I just read CBD on using cheapo knives. So that’s where all the knife talk started, eh? I’m very surprised at this. To me, having a really good set of knives is very important. Not only are they sharper and much more durable, they are just better made and feel better in your hand.

If youre going into battle, do you take a Corn Pop homemade dogshit shiv, or Stormbringer?

On the pots, though, I’m with you. I use decent quality but not expensive pots and pans. I’ve been pressured to get those crazy expensive All-Clad pots. Suck a dick.

Posted by: Elric Blade at November 05, 2023 05:15 PM (8NViw)

126 If youre going into battle, do you take a Corn Pop homemade dogshit shiv, or Stormbringer?

On the pots, though, I’m with you. I use decent quality but not expensive pots and pans. I’ve been pressured to get those crazy expensive All-Clad pots. Suck a dick.
Posted by: Elric Blade'

Considering your nic, not shocking but yes, it's a serious thread.

Posted by: LenNeal at November 05, 2023 05:16 PM (43xH1)

127 I found a guy here in Columbus who sharpens knives out of his house. He has some lockers outside his home. You drop off in a locker. Text him the locker #. In a day or two, you get a text, make pmt, and go pick up your knives. He does a really good job, much better than the knife sharpening store.

Posted by: ghost of hallelujah at November 05, 2023 05:17 PM (sJHOI)

128 Insanely dull knives are a feature of rental properties, not a bug. If we drive, I take several of my knives from home with me
Posted by: ghost of hallelujah'

Interesting bit of business, do many people travel with their own knives?

Posted by: LenNeal at November 05, 2023 05:17 PM (43xH1)

129 My 20 plus year old meat grinder froze up. Can't even budge the motor with a hex wrench and hammer. Guess which country 100% of meat grinders are made in now? I'll have to check ebay - sausage making season is here.

Posted by: Thomas Paine at November 05, 2023 05:18 PM (SOXza)

130
New Bud Light commercial wherein Bud attempts to detransition.

They failed.

Posted by: naturalfake at November 05, 2023 05:19 PM (QzZeQ)

131 Our roasting pan is a heavy steel one we got years ago at Wegmans. No flex, big enough for a turkey, and strong, easy to hold handles. It came with a rack just as robust. This is the kind of kitchen item that can be used for generations. I don't think they offer it anymore but it looks similar to the All-Clad 120 dollar roasting pan. I know we didn't pay nearly that much twenty years ago.

Posted by: JTB at November 05, 2023 05:19 PM (7EjX1)

132 Just decanted a small 12 pound pail of honey into pint jars. It's what I use in tea. I like the new tea station. It gives me extra storage and it's nice to have it all in one place. I don't have a lot of counter space and it tends to collect stuff.

Posted by: Notsothoreau at November 05, 2023 05:19 PM (cLWyk)

133 Wife is making green chili. She got a big honking pork loin for free.

Posted by: Ronster at November 05, 2023 05:21 PM (oTrbT)

134 I do travel with my own knives when we are going for a while. Bought a special case for them that I used when we were "homeless" after we sold our old house until we bought this one.

But for shorter trips I take a sharpener.

Posted by: Art Rondelet of Malmsey at November 05, 2023 05:22 PM (8LwbD)

135 nsanely dull knives are a feature of rental properties, not a bug. If we drive, I take several of my knives from home with me
Posted by: ghost of hallelujah'

True. I have bought knives at supermarkets in several countries and left them behind because the knives in the flat would not cut through play-doh.

Posted by: LenNeal at November 05, 2023 05:22 PM (43xH1)

136 Interesting bit of business, do many people travel with their own knives?
Posted by: LenNeal at November 05, 2023 05:17 PM (43xH1)

Professional chefs do. Check out "knife storage roll" and "Knife apron".

Posted by: mrp at November 05, 2023 05:22 PM (rj6Yv)

137 136 Interesting bit of business, do many people travel with their own knives?
Posted by: LenNeal at November 05, 2023 05:17 PM (43xH1)

Professional chefs do. Check out "knife storage roll" and "Knife apron".
Posted by: mrp at November 05, 2023 05:22 PM (rj6Yv)

I travel with my Henkel...and a cutting board. It saves many a meal...

Posted by: Nova Local at November 05, 2023 05:23 PM (exHjb)

138 I have a couple of Global knives I like better than my Wusthofs. That may be because I bought them from Tom McGuane IV, who spent some years in Japan learning how to make knives, and I like telling the story.

But they're also much lighter in weight, though they hold the edge just as well. And the weight matters now that I'm more than 29.

Posted by: Wenda at November 05, 2023 05:24 PM (Tji/p)

139 The cheap knives I bought are Hiroshi sushi and sashimi knives. Made in China. But four knives for $9.99! I use the small one all the time so the big ones are really sharp.

I have an Opinel fillet knife in my car kit.

Posted by: Notsothoreau at November 05, 2023 05:25 PM (cLWyk)

140 128 Insanely dull knives are a feature of rental properties, not a bug. If we drive, I take several of my knives from home with me
Posted by: ghost of hallelujah'

Interesting bit of business, do many people travel with their own knives?
Posted by: LenNeal at November 05, 2023 05:17 PM (43xH1)
————

First I’ve heard of this. Interesting idea, but to me it’s not worth the hassle and I’d rather avoid traveling with expensive sharp things. Yes, the rental property knives are crap, but I’ll manage for a few days.

Their wine and other glasses suck too — and I detest cheap glasses — but I’ll manage for a few days. Ahhhh … the pleasures of good crystal glasses … fodder for another thread?

Posted by: Elric Blade at November 05, 2023 05:25 PM (8NViw)

141 Well anyway didn't mean to keep this going. I need to get some sleep.
I think I'm going to get another one of those Warther paring knives.

Posted by: LenNeal at November 05, 2023 05:26 PM (43xH1)

142 I bought a Chinese-made (and designe) hog butchering knife from chefknivestogo.com It's a brute, but I bet it works wonders on deer.

Posted by: mrp at November 05, 2023 05:26 PM (rj6Yv)

143 All-Clad was worth the extra money back when they were made in USA. They invented the process used to make modern coinage, with base metal in between a tiny sandwich of silver. But they sold out a long time ago, and for decades now the extra money has just been for the name.

Posted by: Way, Way Downriver at November 05, 2023 05:27 PM (4PZHB)

144 Thing is about good Japanese knives, they usually sharpen best with Japanese water stones. The good news is that the JP stones work very well when sharpening western-style knives.

Posted by: mrp at November 05, 2023 05:29 PM (rj6Yv)

145 I have 10 inch cast iron pan and 10 inch kitchen knife that I found at a flea market in Oceanside, CA back in the 80's. I sanded the rust off the knife, then sharpened it on a stone, and oiled it. Sanded and oiled the wooden handle too. The pan got sandblasted then wet sanded, then cleaned and seasoned.

Bought the wife the stainless steel stuff pots and pans, couple of specialty dishes and quality set of knives, but I use the swap meet knife and pan about 90% of the time.

Posted by: CrotchetyOldJarhead at November 05, 2023 05:30 PM (YRsIm)

146
Pizza for dinner tonight. Apparently there is an actual point where too much garlic has been added. I kinda thought that point did not exist. Pretty sure the 3 am adventure of attempting to unglue my tongue from the roof of my mouth is in store tonight.

Posted by: Divide by Zero at November 05, 2023 05:30 PM (enJYY)

147 For pomegranate fans, the season has started. Got our first ones last week for about $2.29 each and they were good sized. I've been lusting for them since the season ended last winter.

And if pomes are appearing, meyer lemons can't be far behind. Yippee!

Posted by: JTB at November 05, 2023 05:31 PM (7EjX1)

148 The reason I never liked vegetables is because I never had fresh vegetables well-prepared.

I got canned peas and canned string beans heated on the stovetop,

Posted by: San Franpsycho at November 05, 2023 05:31 PM (RIvkX)

149 My dad used to sharpen knives on a rod. I have that rod. I do not have a clue how to use it other than to drag the knife up and down it. Not clear on blade direction, but I can make it sharp for "a while" before it goes dull again.

I've read that might be the blade.

I've read that might be me.

Posted by: Martini Farmer at November 05, 2023 05:32 PM (Q4IgG)

150 Many bird's-beak parers are titled "boner knife."
It is worth it to have one in the kitchen just so you can ask "Will you hand me my boner?"

For stripping all that meat on a fowl that would usually go to waste, they can't be beat.

Posted by: Way, Way Downriver at November 05, 2023 05:32 PM (4PZHB)

151 Apparently there is an actual point where too much garlic has been added. I kinda thought that point did not exist.

Posted by: Divide by Zero at November 05, 2023 05:30 PM (enJYY)

I was thinking about posting a recipe for Chicken With 40 Cloves.

Posted by: CharlieBrown'sDildo at November 05, 2023 05:33 PM (3Gtis)

152 147 For pomegranate fans, the season has started. Got our first ones last week for about $2.29 each and they were good sized. I've been lusting for them since the season ended last winter.

And if pomes are appearing, meyer lemons can't be far behind. Yippee!
Posted by: JTB at November 05, 2023 05:31 PM (7EjX1)

Love pomegranates - I've gotten them the last 2-3 weeks and bought 2 more this weekend.

Posted by: Nova Local at November 05, 2023 05:33 PM (exHjb)

153 138 I have a couple of Global knives I like better than my Wusthofs. That may be because I bought them from Tom McGuane IV, who spent some years in Japan learning how to make knives, and I like telling the story.

But they're also much lighter in weight, though they hold the edge just as well. And the weight matters now that I'm more than 29.
Posted by: Wenda at November 05, 2023 05:24 PM (Tji/p)

Mr. McGuane used to have a storefront on our Main Street. I got a couple of sushi knives from him.

Posted by: jix at November 05, 2023 05:34 PM (VghtP)

154 148 The reason I never liked vegetables is because I never had fresh vegetables well-prepared.

I got canned peas and canned string beans heated on the stovetop,
Posted by: San Franpsycho at November 05, 2023 05:31 PM (RIvkX)

At least yours were heated (and I think our moms were related). My mom just opened up the canned corn, peas, and green beans and spooned them out. To this day, I will never willingly use those 3 products (nor fruit cocktail or canned peaches).

Posted by: Nova Local at November 05, 2023 05:34 PM (exHjb)

155 Never. Enough. Garlic.

Posted by: San Franpsycho at November 05, 2023 05:35 PM (RIvkX)

156 My mom just opened up the canned corn, peas, and green beans and spooned them out.
Posted by: Nova Local at November 05, 2023 05:34 PM (exHjb)

*horrified and bewildered face

Posted by: Dash my lace wigs! at November 05, 2023 05:35 PM (OX9vb)

157 143 ... "All-Clad was worth the extra money back when they were made in USA"

According to the website, All-Clad pans are still made in the US (in PA I think) but the handles and lids are made in China then assembled here. Can't speak to the current quality as any All-Clad items we have aren't recent.

Posted by: JTB at November 05, 2023 05:36 PM (7EjX1)

158 Apparently there is an actual point where too much garlic has been added.

I don't believe that....UNpossible

Posted by: CrotchetyOldJarhead at November 05, 2023 05:37 PM (YRsIm)

159 My uncle left me a Cattaraugus Marine Commando, that he won in a poker game on Guam.

In 'researching' it, I found that one of the design standards for this knife and the K-Bar was that they be stout enough to pull nails out of wooden crates.

Posted by: Way, Way Downriver at November 05, 2023 05:37 PM (4PZHB)

160 156 My mom just opened up the canned corn, peas, and green beans and spooned them out.
Posted by: Nova Local at November 05, 2023 05:34 PM (exHjb)

*horrified and bewildered face
Posted by: Dash my lace wigs! at November 05, 2023 05:35 PM (OX9vb)

She could not cook...at all. I always tell folks Food Network was a blessing b/c it taught me how to cook. I loved Door Knock Dinners (one of their early shows) b/c it was realistic to a middle class house of food.

Posted by: Nova Local at November 05, 2023 05:38 PM (exHjb)

161 I don't like those bird-beak parers but I think The Kid would. I like a swept-back 3.5 inch blade and very very sharp. I'll get The Kid a nice knife based on the bird-beak parers here.
I'm a bit set in my ways.

Posted by: LenNeal at November 05, 2023 05:38 PM (43xH1)

162
I was thinking about posting a recipe for Chicken With 40 Cloves.

Posted by: CharlieBrown'sDildo at November 05, 2023 05:33 PM

OMG, I had four fat cloves on 'my side' of the pizza while my wife's side had one. She was thrilled, I was... I think I overdid it... a lot.

Like taking a swig of gasoline level of overdoing it. I can't even begin to imagine the nightmare of 40 cloves.

Posted by: Divide by Zero at November 05, 2023 05:39 PM (enJYY)

163 Broccolini is awesome, and sous vided pork chops can be easily seared in a screaming hot cast iron pan for 45 seconds on each side.

The mailliard (sp?) reaction wins every time.

Posted by: SARDiver at November 05, 2023 05:39 PM (Cmxw7)

164 My mom just opened up the canned corn, peas, and green beans and spooned them out.
Posted by: Nova Local at November 05, 2023 05:34 PM (exHjb)

*horrified and bewildered face
Posted by: Dash my lace wigs! '

Mixed vegetables. From a can. That just states, You are a lesser human.

Posted by: LenNeal at November 05, 2023 05:40 PM (43xH1)

165 I lived on canned vegetables heated on the stovetop and dumped into a bowl with no anything for my entire childhood.
No, really.

Posted by: LenNeal at November 05, 2023 05:42 PM (43xH1)

166 Seems like there was some sort of vegetable mix in a can back in the day. Peas, carrots and beans? Gah! We had that with salmon patties one night. I just went to bed hungry.

Posted by: CrotchetyOldJarhead at November 05, 2023 05:43 PM (YRsIm)

167 Canned foods are nutritious and delicious!

Posted by: Weasel at November 05, 2023 05:44 PM (JwHpX)

168 Also produce trucked up from The South. Frozen and cut up and canned.
I had to get a Northern girlfriend to know how to eat out in a restaurant, I literally did not know how to order a meal.

Posted by: LenNeal at November 05, 2023 05:46 PM (43xH1)

169 Their wine and other glasses suck too — and I detest cheap glasses — but I’ll manage for a few days. Ahhhh … the pleasures of good crystal glasses … fodder for another thread?
Posted by: Elric Blade at November 05, 2023 05:25 PM (8NViw)

I have a small travel kit that stays with my suitcase... even if I'm Hotelling it..

Has 2 good wine glasses, a good bottle opener and corkscrew, 1 VERY sharp 8inch knife in a sheath... matches... LED Candles...

But then, I drive everywhere... so I have room. Hell, I even bring my own pillow to sleep on.

Posted by: Romeo13 at November 05, 2023 05:46 PM (xaFKb)

170 Martini (for this topic I should misspell as Marttini!), here is a video on use of a ceramic honing rod: https://tinyurl.com/ycyy3nby

I was a little surprised not to see any youtube stuff on the two-rod holders with the preset angle. Looks like they've gone right out of style. I used to teach a little sharpening course for scouts, and let myself get bullied into buying one because that was what all the 'serious' knife guys had. I never thought they were better than a whetstone, but they were faster -- and let's face it, those drag-through tungsten carbide plastics changed everything.

Posted by: Way, Way Downriver at November 05, 2023 05:47 PM (4PZHB)

171 We had a dinner at a local seafood place last week for the wife's B'day. The dish had some glazed carrots made with spiced honey and pistachios. It was really good.

Posted by: CrotchetyOldJarhead at November 05, 2023 05:48 PM (YRsIm)

172 118 George V you probably have something there

Posted by: Skip at November 05, 2023 05:49 PM (fwDg9)

173 165 I lived on canned vegetables heated on the stovetop and dumped into a bowl with no anything for my entire childhood.
No, really.
Posted by: LenNeal at November 05, 2023 05:42 PM (43xH1)

Another of my long-lost siblings

...

Posted by: Nova Local at November 05, 2023 05:49 PM (exHjb)

174
It's just my crazy ass conspiracy theory - and every right thinking person should justifiably dismiss me as a quack, but I think there are people who get cancer, and there are those who eat garlic.

I had a nasty mole on my shoulder, by 'image search' certainly per-cancerous. Cut a clove open, bandaided it to the mole as some weird people on the internet swear is the remedy. Slept - alone for some unfathomable reason. Removed band aid in the morning. Forgot about it for a while. Went looking for the mole a week later. Gone without a trace.

Posted by: Divide by Zero at November 05, 2023 05:50 PM (enJYY)

175 I grew up with (heated) canned vegetables; they're revolting. I actually love spinach but until I ate something other than canned spinach I thought it was nauseating.

Canned beans--other than green beans--are adequate or better.

Posted by: Art Rondelet of Malmsey at November 05, 2023 05:50 PM (8LwbD)

176 @166 You must mean Veg-All. Way better than lesser breeds of canned vegetables, and I'm perfectly willing to use it for winter stews. Most of them are school-cafeteria quality.

The best frozen mirepoix is all right. In a good harvest year, we freeze some of our own.

Posted by: Way, Way Downriver at November 05, 2023 05:51 PM (4PZHB)

177 Seems like there was some sort of vegetable mix in a can back in the day. Peas, carrots and beans? Gah! We had that with salmon patties one night. I just went to bed hungry.
Posted by: CrotchetyOldJarhead'

My first and only wife, a Jewish girl rebelling against her heritage, used to scream at me: "You don't even know when you're hungry! You don't even know! You're always hungry and can't even eat!"

Posted by: LenNeal at November 05, 2023 05:51 PM (43xH1)

178 175 I grew up with (heated) canned vegetables; they're revolting. I actually love spinach but until I ate something other than canned spinach I thought it was nauseating.

Canned beans--other than green beans--are adequate or better.
Posted by: Art Rondelet of Malmsey at November 05, 2023 05:50 PM (8LwbD)

All the canned beans (other than green) and canned tomatoes are fine...b/c my mom didn't use them...

Posted by: Nova Local at November 05, 2023 05:51 PM (exHjb)

179 I never understood what kind of an idiot drinks non-alcoholic beer.

Oh look, Martini Time! One olive only please...

Posted by: Hairyback Guy at November 05, 2023 05:51 PM (R/m4+)

180 I don't have cancer, as far as I know, in great health overall. I really dislike garlic. Just a touch is ok, but I really do not like heavy garlic in anything.

Posted by: Dash my lace wigs! at November 05, 2023 05:51 PM (OX9vb)

181 I had a nasty mole on my shoulder, by 'image search' certainly per-cancerous. Cut a clove open, bandaided it to the mole as some weird people on the internet swear is the remedy. Slept - alone for some unfathomable reason. Removed band aid in the morning. Forgot about it for a while. Went looking for the mole a week later. Gone without a trace.
Posted by: Divide by Zero'

We have very sharp knives. Hold still.

Posted by: LenNeal at November 05, 2023 05:52 PM (43xH1)

182 did that refer to the tip of the shaft?

Posted by: Greg at November 05, 2023 05:53 PM (uvAF6)

183 I gave my canned vegetables, along with some canned corned beef hash, to the food bank. I planned to use them in soup but really prefer dehydrated veggies for that.

Posted by: Notsothoreau at November 05, 2023 05:53 PM (cLWyk)

184 I don't have cancer, as far as I know, in great health overall. I really dislike garlic. Just a touch is ok, but I really do not like heavy garlic in anything.
Posted by: Dash my lace wigs!'

So.. you are a vegetarian vampire?

Posted by: LenNeal at November 05, 2023 05:56 PM (43xH1)

185 I never understood what kind of an idiot drinks non-alcoholic beer.

We had a squadron party one fall out on the beach and the CO brought a keg of non-alcoholic beer. I don't think anyone had a glass and it was returned full.

Posted by: CrotchetyOldJarhead at November 05, 2023 05:56 PM (YRsIm)

186

Grabbed some plain old everyday egg roll wrappers for a little project. For some reason the store has them parked in with the tofu and vegetarian stuff.

Very prominently splashed across the front of the package was 'plant-based'

NO SHIT! THEY'RE F'ING EGG ROLL WRAPPERS MADE OUT OF WHEAT FLOUR AND CORNSTARCH!

God, how I loathe those people...

Posted by: My Pimp Shot My Dealer at November 05, 2023 05:56 PM (L54YX)

187 Like a lot of us growing up in the 1950s and 60s, most of our veggies came out of a can except for corn on the cob. We have some canned veggies in the iron pantry but almost always use fresh, possibly in a reaction to our youth and partly because they taste better. Most of our canned food is for the dog.

Posted by: JTB at November 05, 2023 05:56 PM (7EjX1)

188 jix: My main street, too! That's where I got my knives.

And I have both a bird's beak and a boning knife and they're very different. The boning knife really has to fit your hand and be super sharp. You stroke the bones apart. It's narrow to begin with, and sharpening has made mine like much narrower. I warn people not to try it unless they know what they're doing.

Posted by: Wenda at November 05, 2023 05:57 PM (Tji/p)

189 Carrots with sage, garlic S&P sautéed in butter and bit of neutral oil is awesome.

Posted by: Martini Farmer at November 05, 2023 05:57 PM (Q4IgG)

190 I warn people not to try it unless they know what they're doing.
Posted by: Wenda'

If it's genuinely sharp you are quite right they will slice off a digit.

Posted by: LenNeal at November 05, 2023 05:58 PM (43xH1)

191 All-Clad pans are still made in the US (in PA I think) but the handles and lids are made in China then assembled here.

Posted by: JTB at November 05, 2023 05:36 PM (7EjX1)

That may be true of the higher-end stuff, but the mass-market pans are made in China.

Posted by: CharlieBrown'sDildo at November 05, 2023 05:58 PM (3Gtis)

192 The boning knife really has to fit your hand and be super sharp.

That's the bit, they are individual.

Posted by: LenNeal at November 05, 2023 05:59 PM (43xH1)

193 Hey CBD et al.

If you want to try it, I would recommend the beyond meat, Italian sausage. I have made it a few times with spaghetti and marinara sauce and it’s not that bad. I actually kind of like it as a change of pace.

I don’t go out and try and buy it although I did once or twice just to investigate the stock that went crazy for a while, but there were a couple other times when let’s just say it landed in my kitchen.

There’s nothing world changing about this stuff, but at least that sausage is not that bad smothered in marinara and well cooked pasta. Just try it once I’d be interested in hearing what you thought.

Posted by: Quint at November 05, 2023 06:00 PM (78Y42)

194 19 Bitter Clinger's pick for best roasting pan.

Just make sure your oven is wide enough to accommodate it.

https://tinyurl.com/2s4abc4r

Posted by: Bitter Clinger at November 05, 2023 04:15 PM (/11g9)

I have one that only fits into the rack groves in the oven walls. Lucky fit.

Posted by: javems at November 05, 2023 06:00 PM (7tiRV)

195 Anthony Burgess, author of A Clockwork Orange, felt strongly that his life was saved by his devotion to a heavily-garlicked diet.

I have a local company, Hirzel Canning, formerly known as Star Cross, that markets a line of variously-spiced tomatoes as "Dei Fratelli." Sadly they no longer have an outlet store, but we drive clean across the county to get their Mexican and Italian blends in the size cans we want. They make a lovely gift package.

Posted by: Way, Way Downriver at November 05, 2023 06:01 PM (4PZHB)

196 Almost 200 comments into a (semi-) veggie-themed Food Thread, and noone have mentioned Brussels Sprouts.

It's like I know you people.

Posted by: Duncanthrax at November 05, 2023 06:01 PM (a3Q+t)

197 It definitely should not sell at a premium. It should be a lower priced alternative.

Posted by: Quint at November 05, 2023 06:02 PM (78Y42)

198 My Mennonite mother had a box of buttons, and needles, she could take a point and poke any needle into any of her fingertips and it would bounce off. She taught me to pare inward on everything.

Posted by: LenNeal at November 05, 2023 06:02 PM (43xH1)

199 Almost 200 comments into a (semi-) veggie-themed Food Thread, and noone have mentioned Brussels Sprouts.

It's like I know you people.
Posted by: Duncanthrax'

The Kid likes them I think she's rebelling.

Posted by: LenNeal at November 05, 2023 06:03 PM (43xH1)

200 Posted by: Duncanthrax at November 05, 2023 06:01 PM (a3Q+t)

Brussels Sprouts! But no okra. Yuck.

Well...except pickled as a garnish on a Bloody Mary.

Posted by: CharlieBrown'sDildo at November 05, 2023 06:03 PM (3Gtis)

201 I think a lot of vegetables can be cooked well, and since our bodies need them, we might as well learn how to cook them right. I never understood the distain broccoli gets, but that’s why everyone is different. Lately, I’ve been into asparagus cooked right it’s an excellent addition that adds a lot of distinct flavors.

Frozen chopped up asparagus is cheap. Easy to cook well and adds a lot to a meal. And trust me, I’m far from a veggie fanatic.

Posted by: Quint at November 05, 2023 06:05 PM (78Y42)

202 Posted by: Way, Way Downriver at November 05, 2023 06:01 PM (4PZHB)

I buy their pizza sauce. It's very good. Pizza sauce needs some garlic. Dei Fratelli has a good balance.

Posted by: Dash my lace wigs! at November 05, 2023 06:05 PM (OX9vb)

203 191 ... "That may be true of the higher-end stuff, but the mass-market pans are made in China."

CBD, Thanks for the correction. The website didn't mention that. Like with our decades old Kitchen-Aid mixers which are much better than the current crop, I'm glad our steel cookware is older and US made.

Posted by: JTB at November 05, 2023 06:07 PM (7EjX1)

204 Pomegranate, dang it. I knew I forgot to get one. Making a fruit stuffed pork loin for tomorrow's lunch.

Posted by: Ben Had at November 05, 2023 06:07 PM (0F2EB)

205
I just kinda suspect that if our ancestors had to poke around in the dirt to find something to eat to sustain life, they discovered garlic, bad breath, and no sex that night (unless he shared with her) in one fell swoop. But it was healthy. Maybe.

Posted by: Divide by Zero at November 05, 2023 06:07 PM (enJYY)

206 Garlic has antibiotic properties and was used on woundsin the pre-antibiotic days.

Posted by: Notsothoreau at November 05, 2023 06:08 PM (cLWyk)

207 Posted by: Quint at November 05, 2023 06:05 PM (78Y42)

I like broccoli, but there are good ways to cook it, and there are bad ways.

Sauteed with salt and pepper and olive oil and red pepper flakes? Pretty tasty.

Steamed? Boring.

Posted by: CharlieBrown'sDildo at November 05, 2023 06:09 PM (3Gtis)

208 207, yeah grilled or sautéed for sure. Nothing worse than water logged broccoli at that point your only option is to pour on melted Velveeta to save it.

Posted by: Quint at November 05, 2023 06:11 PM (78Y42)

209 God, how I loathe those people...

Posted by: My Pimp Shot My Dealer at November 05, 2023 05:56 PM (L54YX)

I really should print up a bunch of stickers that say "Plant Based" and slap them on all of the beef packages in the local supermarket.

Posted by: CharlieBrown'sDildo at November 05, 2023 06:11 PM (3Gtis)

210 I cannot think of any steamed vegetable that I prefer to eat over any other form.

Posted by: CrotchetyOldJarhead at November 05, 2023 06:12 PM (YRsIm)

211 Roasted Brussels Sprouts with bacon grease is... not bad.

And I hate them. And I'll eat them.

They're high in beneficial vitamins and other shit you should care about... according to the FDA.

So, probably a death sentence.

Posted by: Martini Farmer at November 05, 2023 06:15 PM (Q4IgG)

212 All-Clad pans are still made in the US (in PA I think) but the handles and lids are made in China then assembled here.

Posted by: JTB at November 05, 2023 05:36 PM (7EjX1)

That may be true of the higher-end stuff, but the mass-market pans are made in China.
Posted by: CharlieBrown'sDildo

The company HQ is about 20 minutes from the house. AFAIK all the pots and pans are made there with the lids and other accessories assembled in China.

Twice a year, the have a "defects" sale at the Washington County Fairgrounds. Pots and pans 80-90% off and you can't tell what the damn defect is. Pretty good deals.

Posted by: Mr Aspirin Factory, red heifer owner at November 05, 2023 06:15 PM (R4t5M)

213 I really should print up a bunch of stickers that say "Plant Based" and slap them on all of the beef packages in the local supermarket.
Posted by: CharlieBrown'sDildo at November 05, 2023 06:11 PM (3Gtis)

A cute cow face, with grass hanging out of its mouth.

Posted by: Dash my lace wigs! at November 05, 2023 06:15 PM (OX9vb)

214 Speaking of garlic, which I love. We like fresh garlic but will only use USA grown. NOTHING FROM CHINA! Couldn't get any this past year from our usual California source but found that the granulated garlic and dehydrated garlic from the Spice House is all made from US garlic and is VERY convenient and delicious.

Posted by: JTB at November 05, 2023 06:15 PM (7EjX1)

215 Broccoli, first rule, no frozen broccoli. Get the entire stalk, wash, then remove the flowers (or florets, if you prefer). Discard the stalk (It's still edible and a good source of fiber) The florets are now quite edible as is, or with a dip! But you could get a steamer and steam them for a short time (1 or 2 minutes) and then serve with a butter or hollandaise sauce.
Another way I will serve them at this point is to steam them a little longer, then blend them with a hand held blender and combine with a cream of mushroom soup to make cream of broccoli and mushroom soup.

Posted by: gourmand du jour at November 05, 2023 06:15 PM (MeG8a)

216 191 All-Clad pans are still made in the US (in PA I think) but the handles and lids are made in China then assembled here.

Posted by: JTB at November 05, 2023 05:36 PM (7EjX1)

That may be true of the higher-end stuff, but the mass-market pans are made in China.
Posted by: CharlieBrown'sDildo at November 05, 2023 05:58 PM (3Gtis)

Sadly, the sub-$100 Lodge Dutch ovens are, too. I sprang from the US made line they came out with a few months ago. Worth it.

Posted by: SARDiver at November 05, 2023 06:16 PM (Cmxw7)

217 201 I think a lot of vegetables can be cooked well, and since our bodies need them, we might as well learn how to cook them right. I never understood the distain broccoli gets, but that’s why everyone is different. Lately, I’ve been into asparagus cooked right it’s an excellent addition that adds a lot of distinct flavors.

Frozen chopped up asparagus is cheap. Easy to cook well and adds a lot to a meal. And trust me, I’m far from a veggie fanatic.
Posted by: Quint at November 05, 2023 06:05 PM (78Y42)

I like broccoli a lot. I think folks are always used to smothering it cheese sauce, and deciding they'd rather have something else under cheese.

I love olive oil, garlic, red papper flake, and salt on a roasted broccoli...but there's also something great about roasted broccoli glazed with a teriyaki-inspired or soy inspired glaze (broccoli is a place where those uber-discounted high end Chinese prepared sauces found occasionally at Safeway just sing)...

Posted by: Nova Local at November 05, 2023 06:17 PM (exHjb)

218 Lodge has a nice factory store in Pigeon Forge.

Posted by: Mr Aspirin Factory, red heifer owner at November 05, 2023 06:18 PM (R4t5M)

219 Grilled broccolini. With lemon and red pepper flakes.

I reckon I could choke some down if I had a bottle of Night Train at hand, but they quit making the stuff in 2016, and I'm not sure Mad Dog 20/20 is strong enough to kill the taste, so, I reckon I'll pass.

But, hey, these potato chips are sure good.

Posted by: Paco at November 05, 2023 06:20 PM (njExo)

220 I could drive for an hour and be in Gilroy, the Garlic capital of the world. There used to be an annual festival there until some muchachos decided to settle things in the parking lot with los pistolas....

Posted by: gourmand du jour at November 05, 2023 06:21 PM (MeG8a)

221 Scotch, simple malt, straight

Posted by: Skip at November 05, 2023 06:21 PM (fwDg9)

222 I steam broccoli, then put sesame oil and sesame seeds on it.

Posted by: Notsothoreau at November 05, 2023 06:22 PM (cLWyk)

223 Three veggies that are entirely different peeled: asparagus, broccoli, and celery. The celery is a recent discovery. Get rid of those strings, and you can cut it in pretty crescents. Broccoli changes most in flavor. The peeled stalks are quite sweet. Asparagus, it's more that I don't like the strings.

Posted by: Wenda at November 05, 2023 06:25 PM (Tji/p)

224 217, my “when in doubt” move is to add more garlic. I try to be balanced but I often sauté fresh garlic and add some powdered stuff. I try to be balanced and not go overboard, but I do think fresh and powdered add something the flavors are simply different kind of like fresh ginger versus powder ginger.

Posted by: Quint at November 05, 2023 06:25 PM (78Y42)

225 I try to order beef with broccoli when I go to a new Chinese restaurant. If they can do that right, you know other, more expensive and eccentric dishes will probably be very good.

Posted by: nurse ratched, otter 841 has a BABY! at November 05, 2023 06:27 PM (W2EWw)

226 It may be weird but I start my day with a tablespoon of olive oil. I've been doing this for years. I don't have facial wrinkles at all, tho' I certainly merit them...

Posted by: gourmand du jour at November 05, 2023 06:28 PM (MeG8a)

227 They have dark chocolate covered, candied ginger at Central Market. Now that's a vegetable I'd eat daily.

Posted by: CrotchetyOldJarhead at November 05, 2023 06:28 PM (YRsIm)

228
My wife and I made a beef stew yesterday. Stew meat from Aldi's. Corn, carrots, zucchini, celery (a lot), potatoes, mixed vegs, peas, mushrooms, onion, garlic, beef broth, parsley. But what really tied it together nicely was a can of tomato soup.

Drop the top on the Insta-Pot and let it do its thing. Six quarts of meals.

Posted by: Divide by Zero at November 05, 2023 06:29 PM (enJYY)

229 209 same reason I park in the “hybrid only” parking spaces allocated in many lefty locales. I feed my massive SUV with gasoline that is 10% ethanol that’s hybrid to me.

Posted by: Quint at November 05, 2023 06:30 PM (78Y42)

230 We had a squadron party one fall out on the beach and the CO brought a keg of non-alcoholic beer. I don't think anyone had a glass and it was returned full.
Posted by: CrotchetyOldJarhead at November 05, 2023 05:56 PM (YRsIm)

Damn...a whole keg of nothing. He shoulda just brought a case of root beer.

Posted by: Hairyback Guy at November 05, 2023 06:32 PM (R/m4+)

231 I love brussels sprouts, but only if someone cooks the living shit out of them, with bacon, and they're crisped up on the outside and saturated with grease.

But you could prepare dogshit the exact same way, and I'd probably eat that too. Although the sprouts have this nice nutty taste that I think the dogshit might lack.

And broccoli is OK in cheese soup. Same thing -- dog shit probably works in molten cheese too, particularly if you sprinkle toasted crunchy onions on top.

I second or third the notion of a thread, some time, devoted to kitchen cutlery. I'd love to hear some of you tell me the best way to sharpen kitchen knives -- I struggle with this.

Posted by: Pastafarian at November 05, 2023 06:33 PM (sgHEm)

232 Quint if you coast down hills that helps too

Posted by: Skip at November 05, 2023 06:33 PM (fwDg9)

233 speaking of vegetables, seen at zero hedge:

Bill Kristol

It's time.

President Biden has served our country well. I'm confident he'll do so for the next year.

But it's time for an act of personal sacrifice and public spirit.

It's time to pass the torch to the next generation.

It's time for Biden to announce he won't run in 2024

Posted by: gnats local 678 at November 05, 2023 06:34 PM (B1FKF)

234 You simply can’t make a non-alcoholic beer just like you can’t make non-alcoholic wine. I’m shocked that people are paying major money for so-called non-alcoholic liquor. Literally this has got to be the dumbest idea ever.

I think I’ve purchased nonalcoholic beer twice in my life two different six packs. Both times I ended up flushing half of the thing after four or five months or so. To each his own if you’d like it fine, but I could probably come up with something similar with Karo syrup and water.

Posted by: Quint at November 05, 2023 06:34 PM (78Y42)

235 non-alcoholic vodka: water. yum

Posted by: gnats local 678 at November 05, 2023 06:35 PM (B1FKF)

236 Damn...a whole keg of nothing. He shoulda just brought a case of root beer.

Posted by: Hairyback Guy at November 05, 2023 06:32 PM (R/m4+)

He shoulda stayed home...

Posted by: CrotchetyOldJarhead at November 05, 2023 06:36 PM (YRsIm)

237 209 same reason I park in the “hybrid only” parking spaces allocated in many lefty locales. I feed my massive SUV with gasoline that is 10% ethanol that’s hybrid to me.
Posted by: Quint

I like the way you think!

Posted by: Tonypete at November 05, 2023 06:36 PM (GmDse)

238 I try to order beef with broccoli when I go to a new Chinese restaurant. If they can do that right, you know other, more expensive and eccentric dishes will probably be very good.

Posted by: nurse ratched, otter 841 has a BABY! at November 05, 2023 06:27 PM (W2EWw)

Char Su Chow Fun is my test. And they usually fail.

Posted by: CharlieBrown'sDildo at November 05, 2023 06:37 PM (3Gtis)

239 I feed my massive SUV with gasoline that is 10% ethanol that’s hybrid to me.

Posted by: Quint at November 05, 2023 06:30 PM (78Y42)

Excellent idea...

Posted by: CharlieBrown'sDildo at November 05, 2023 06:38 PM (3Gtis)

240 235, touché

Posted by: Quint at November 05, 2023 06:38 PM (78Y42)

241 Re: roasting pans. We have two, but the one we like best and use all the time is an All-Clad flared roasting pan. The sides slope outward instead of straight up and down. In addition to roasting turkeys, we use it for various chicken + vegetable dishes (example: Chef John's Greek lemon chicken and potatoes), so it probably gets used 40 times per year not just two or three. Essential cookware.

Posted by: HTL at November 05, 2023 06:38 PM (m1/a9)

242 238 I try to order beef with broccoli when I go to a new Chinese restaurant. If they can do that right, you know other, more expensive and eccentric dishes will probably be very good.

Posted by: nurse ratched, otter 841 has a BABY! at November 05, 2023 06:27 PM (W2EWw)

Char Su Chow Fun is my test. And they usually fail.
Posted by: CharlieBrown'sDildo at November 05, 2023 06:37 PM (3Gtis)

And here, my test is cheap - Hot and Sour soup. You won't believe how many bad versions there are...

Posted by: Nova Local at November 05, 2023 06:38 PM (exHjb)

243 https://tinyurl.com/mrwvwthc
20 Tweets from Bad Blue

Posted by: Skip at November 05, 2023 06:38 PM (fwDg9)

244 Belt noodles with spicy pork and cashews.....

Posted by: CrotchetyOldJarhead at November 05, 2023 06:39 PM (YRsIm)

245 I try to order beef with broccoli when I go to a new Chinese restaurant. If they can do that right, you know other, more expensive and eccentric dishes will probably be very good.
Posted by: nurse ratched, otter 841 has a BABY! at November 05, 2023 06:27 PM (W2EWw
===
Making that tomorrow night. Trick to velvety beef:
Slice then when slightly frozen
Rinse well in water
Marinate with cornstarch and a little baking soda

Posted by: San Franpsycho at November 05, 2023 06:39 PM (RIvkX)

246 I enjoyed a n/a beer or two when I was pregnant with my boys. It had a nutty flavor that took some getting used to, but I had a glass of something fizzy that wasn't sweet.

To each their own I guess.

Posted by: nurse ratched, otter 841 has a BABY! at November 05, 2023 06:39 PM (MNnbh)

247 >>It's time for Biden to announce he won't run in 2024

Apparently Kristol has seen the new NYT polling.

Posted by: JackStraw at November 05, 2023 06:39 PM (ZLI7S)

248 I tried a new dutch oven bread recipe again this week and it's a winner. Nothing too fancy - a quick rise (about 3 hours) and then a 500F bake.

I gave away my antique Griswold dutch oven to one of my boys years back. I am now regretting it.

Posted by: Tonypete at November 05, 2023 06:40 PM (GmDse)

249 The quality of Chinese food is directly proportional to the speed of delivery.

Posted by: Weasel at November 05, 2023 06:40 PM (JwHpX)

250 *slice thin

Posted by: San Franpsycho at November 05, 2023 06:40 PM (RIvkX)

251 I could drive for an hour and be in Gilroy, the Garlic capital of the world. There used to be an annual festival there until some muchachos decided to settle things in the parking lot with los pistolas....
Posted by: gourmand du jour at November 05, 2023 06:21 PM (MeG8a)
===
One visit in this life was plenty.

Posted by: San Franpsycho at November 05, 2023 06:43 PM (RIvkX)

252 Can't say ever had Chinese food much

Posted by: Skip at November 05, 2023 06:43 PM (fwDg9)

253 I get something with tofu to test a Chinese place.

Posted by: Notsothoreau at November 05, 2023 06:43 PM (cLWyk)

254 re 247: that was what the zero hedge article was about. kristol is a putz, and not even good at it

Posted by: gnats local 678 at November 05, 2023 06:43 PM (B1FKF)

255 The quality of Chinese food is directly proportional to the speed of delivery.

Posted by: Weasel at November 05, 2023 06:40 PM (JwHpX)

I used to drive through Oakland CA Chinatown on the way back from work to pick up a late dinner.

Pull up. Walk in. Order. Pay. Walk out.

Three minutes. And it was always tasty! And cheap!

Posted by: CharlieBrown'sDildo at November 05, 2023 06:44 PM (3Gtis)

256 167 Canned foods are nutritious and delicious!

Posted by: Weasel
---

Some years ago Del Monte pulled some cans put into storage at the turn of the century (not this one) and had them tested. I don't remember the numbers but the vegetable retained over 90% of all the values tested.

Posted by: Braenyard at November 05, 2023 06:45 PM (+yuVD)

257 Sundowner isn't running, they won't take a chance even with fraud it would d be a shellacing and they would need 100 million votes to counter 90 million

Posted by: Skip at November 05, 2023 06:45 PM (fwDg9)

258 I want to thank all those who recommended grass fed beef.
We just finished our last beef, it took 17 months.
A fresh one was delivered (50 buck fee, the place is 60 miles away) yesterday, the freezers are full again.

Posted by: AZ deplorable moron at November 05, 2023 06:46 PM (LLE3w)

259 Last of bottle of scotch

Posted by: Skip at November 05, 2023 06:47 PM (fwDg9)

260 Canned veggies are usually packed in water and tend to get soggy. The only ones I like are canned beets. Or beets in a jar. And pickles in a jar.

Posted by: gourmand du jour at November 05, 2023 06:48 PM (MeG8a)

261 I want to thank all those who recommended grass fed beef.

Posted by: AZ deplorable moron at November 05, 2023 06:46 PM (LLE3w)

I'll eat grass-fed beef, but I prefer when it is corn-finished.

Posted by: CharlieBrown'sDildo at November 05, 2023 06:48 PM (3Gtis)

262 I gave away my antique Griswold dutch oven to one of my boys years back. I am now regretting it.
Posted by: Tonypete at November 05, 2023 06:40 PM (GmDse)

I've never had a dutch oven. I need to start scouring the antique stores--I don't want a chyna-made one. And I never, ever see them at the thrift stores.

Posted by: Dash my lace wigs! at November 05, 2023 06:49 PM (OX9vb)

263 253 I get something with tofu to test a Chinese place.

Posted by: Notsothoreau
---

Shrimp with lobster sauce, is that Chinese?

Posted by: Braenyard at November 05, 2023 06:49 PM (+yuVD)

264 Posted by: CharlieBrown'sDildo at November 05, 2023 06:44 PM (3Gtis)
----
We have a great carry out place nearby that can deliver in about 10 minutes. Requires a bit more planning than I'd like, but worth the wait!

Posted by: Weasel at November 05, 2023 06:51 PM (JwHpX)

265 If you ever get to visit China you will be surprised that their food doesn't resemble what we order in Chinese restaurants in the US. Many Chinese dishes are uniquely American.

Posted by: gourmand du jour at November 05, 2023 06:51 PM (MeG8a)

266 Oakland Chinese food > Oakland BBQ

Posted by: San Franpsycho at November 05, 2023 06:54 PM (RIvkX)

267 https://tinyurl.com/mrwvwthc
20 Tweets from Bad Blue
Posted by: Skip at November 05, 2023 06:38 PM (fwDg9)

Thanks Skip !

Hope you're feeling better !

Posted by: JT at November 05, 2023 06:54 PM (T4tVD)

268 I will also say that you DO NOT EVER want to go by and look at the place, but the food is awesome.

Posted by: Weasel at November 05, 2023 06:55 PM (JwHpX)

269 231 I have always been a Henkel fan. The real stuff from Germany, not the bs cheap crap from China.

You can learn to use the blade honer, straitener whatever it is called lol. I legit just realized I don’t know the name.

You can use that tool for a long time to keep the edge of a good knife going. As for actual sharpening as for actually removing parts of the blade. Most chefs will hire a professional to do that.

Also, I want to give a shout out to US cutlery company CUTCO. I would never use them for a chefs knife, but they’re small paring knives are really good and they stay sharp forever.

Posted by: Quint at November 05, 2023 06:56 PM (78Y42)

270 >>> He shoulda just brought a case of root beer.
Posted by: Hairyback Guy at November 05, 2023 06:32 PM (R/m4+)

Been a long time but I have done home made root beer before. Naturally carbonated. Probably had more alcohol than baby beer (the 2.2 shiite they sold in certain states).

Posted by: Itinerant Alley Butcher at November 05, 2023 06:58 PM (cOq4q)

271 Home made ginger beer would probably be better... in fact I may just try to do it.
New Hobby!1!1

Posted by: Itinerant Alley Butcher at November 05, 2023 06:58 PM (cOq4q)

272 I'll eat grass-fed beef, but I prefer when it is corn-finished.
Posted by: CharlieBrown'sDildo

The place doesn't grain finish; but, they do alfalfa finish the steers for the last month before slaughter.

Grass fed beef reminds my better half of all the 'beef' she ate when young. Her 'beef' was venison.
We figured out that her dad either pouched deer or re-roofed farms for hunting privileges (if the deer are destroying, ie: eating crops, the farmer doesn't need a hunting license (Its California. My brother got 3 deer last summer as the deer were in the farmer's bean field).

Posted by: AZ deplorable moron at November 05, 2023 06:59 PM (LLE3w)

273 OK they don’t stay short forever, but they have a warranty and if it ever grows door, you just send them the knife and they return it sharp.

I know Alton brown tells people to send their knives to a professional to sharpen them

I love the idea of doing it myself. I’ve sharpen knives on a whetstone for decades really but still think I’m just a Rando with a whetstone.

I do severely question all these chain stores that offer knife sharpening. Basically they use some hundred dollar tool they sell I don’t buy that for a minute.

Posted by: Quint at November 05, 2023 06:59 PM (78Y42)

274 Posted by: gourmand du jour at November 05, 2023 06:21 PM (MeG8a)

I'm just over the hill from you. Carson City. I miss the Gilroy festival. One of those things I caught once, swore to do again and then it was gone.

Need to jump over the hill and get this Thankgivings pies soon.

Posted by: Reforger at November 05, 2023 06:59 PM (z6N4U)

275 265 If you ever get to visit China you will be surprised that their food doesn't resemble what we order in Chinese restaurants in the US. Many Chinese dishes are uniquely American.

Posted by: gourmand du jour
---

Wife and I frequented a neighborhood Chinese restaurant, one side of the menu in Chinese and the other in English, and became familiar with the servers and since they were familiar with our tastes asked them to chose something authentic that we would like.

That was a mistake.

Posted by: Braenyard at November 05, 2023 07:00 PM (+yuVD)

276 I have a really good cookbook: How to Cook and Eat in Chinese by Buwei Yang Chao. It's homestyle Chinese food. I have done the red cooked meats before. Probably time to do those again.

Posted by: Notsothoreau at November 05, 2023 07:00 PM (cLWyk)

277 Nood Gubs.

Posted by: AZ deplorable moron at November 05, 2023 07:01 PM (LLE3w)

278 In store butcher shop I used to work at used a bech mounted belt sanded with very fine grit belt to sharper their steel.

Posted by: Itinerant Alley Butcher at November 05, 2023 07:01 PM (cOq4q)

279 For instance; fortune cookies.
American as apple pie.

Posted by: gourmand du jour at November 05, 2023 07:02 PM (MeG8a)

280 Non alcoholic beer is like French toast without you know what.

Posted by: fd at November 05, 2023 07:03 PM (vFG9F)

281 275, lol. Most Americans that what “authentic” exotic cuisine really don’t. Everyone actually wants good cuisine. Why can’t they just ask for good?

Posted by: Quint at November 05, 2023 07:06 PM (78Y42)

282 279, there was an American Chinese food restaurant that opened in Beijing years ago. It was all the rage at one point because like in most countries, people like to try different things. Fortune cookies for sure or American and the Chinese were into it I don’t know if it lasted it probably didn’t.

I’ve had Tex-Mex in London and Paris. The French for sure love to try other cuisines. Neither places were great, but if you’re in Europe, long enough, they do hit the spot there’s appointment every American, and certainly every Texan need some chips and salsa and a margarita.

Posted by: Quint at November 05, 2023 07:08 PM (78Y42)

283 signing in

Posted by: andycanuck (krqg6) at November 05, 2023 09:36 PM (krqg6)

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