Food Thread: Melted Patties And RedHots In Our Booze!

That was the height of culinary accomplishment and joy back when I was a callow youth, scrounging for nickels to head to Friendly's for a "Patty Melt!"

But I lost touch with my roots, and moved on to the new brazen hussies of the hamburger world...smashburgers and gourmet beef grinds and brioche buns and burgers topped with pork belly and...

Yet there is something undeniably delicious about a simple Patty Melt. The crunch of the grilled bread, the meltiness of the American cheese, and the sweet tang of the sauteed onions conspire for a primal and satisfying meal.

And it isn't as easy as it looks! That bread needs to be crisp from the grill but fried in butter, and just one side. The other side needs to be able to soak up the burger juice! The onions can't be over-caramelized or the sandwich will be unbalanced. And most important...the burger can't be too thick!

Rye Bread is classic, though I have dreams of a Patty Melt made with my homemade sourdough. And I have vague memories of having one with plain old white bread, which probably had a kick of some extra seasoning. That's the perfection of the rye bread...it comes preseasoned.

Sure...Patty Melts are slumming in comparison to the current burger fashion, but isn't retro cool? Maybe I'll buy some vanilla syrup and make an Egg Cream to go along with my patty Melt!

******
Let's talk about flavored booze. As much as I want to laugh at you deluded souls who think that bourbon laced with RedHots is the pinnacle of the distillers' art, it is only a single step away from what distillers and winemakers and brewers have been doing forever. New oak barrels have all sorts of flavors in them, and used barrels have even more! Beer makers use all sorts of flavorings like hops and fruit and other weird stuff, and while I am no fan of those beers, they certainly have a large following.

But adding flavors at the end of the process seems to be merely a marketing move rather than a natural evolution of the liquor.

Am I shoveling sh*t against the tide here?

Probably.

Definitely.

******
Garlic bread is delicious when made well. The crap from the freezer case is mildly nauseating, and I avoid it like the plague, but good homemade stuff with tons of butter (or olive oil) and even more gently roasted garlic on some good bread is a thing of beauty. And it is savory...or it used to be until this maniac got a hold of it.

Showstopping Sweet-and-Savory Garlic Bread Rolls

The rolls sound great, and yet I am profoundly troubled by the addition of a sweet component to what has always been a savory food. And there isn't even that much garlic, which makes me even more suspicious of this guy. Is he a vampire, afraid of garlic?

******
'Can I Have Some Steak Sauce Please?' Says Wittle Bitty Man Baby Who Needs A Wittle Sauce On His Steak Waaaah

Yes. 100% yes. Steak sauce does not belong on steak, and no amount of argument will sway me and the other real men and women who know how to eat steak.

******
Sigh...Ree Drumond is getting too big for her rather ample britches, but this really does sound good!

Ree Drummond's Pickle Chicken Bites

And easy, if you don't mind the cleanup after frying.

My local market has "chicken tenders" on sale this week. They are just the strip of muscle on one side of the whole chicken breast, and they are a good size for frying whole. But cut into chunks will work too.

I'm tempted to give this a try.

******
Gun Thread author and budding gourmet chef "Weasel" seems to be muscling in on my territory! he sent this along as just one example of his patented Two-minute Cookery.

Damn! Moroccan Chicken on a bed of some sort of rice pilaf with ground...lamb? Whatever it is, the dish looks great!

******

******
Flap Meat...whatever the hell that is...just send it, Broccolini that isn't $6/bunch, 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: so why don't you put maple syrup on your steaks and chops and chicken?

But the real culprits are those poor deluded souls who shake their Manhattans. These are are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

However, I will give dispensation to those who use maple syrup on Brussels Sprouts! I tried that last week and it worked nicely. I still prefer Agave, but still...

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 but not into it

Posted by: Skip at January 28, 2024 04:01 PM (fwDg9)

2 Steak sauce is routinely blasted by various people. Yet it still sells.

Posted by: Catch Thirty-Thr33 at January 28, 2024 04:02 PM (i3Uyc)

3 Flavored alcohol? Give me Crown Royal Apple. Salted Caramel is also very good.

Posted by: Catch Thirty-Thr33 at January 28, 2024 04:03 PM (i3Uyc)

4 I suppose flavor alcohol would work in food dishes. You don't want to drink it straight up in excess, trust me

Posted by: Skip at January 28, 2024 04:03 PM (fwDg9)

5
willowed:

CBD - 'Cuban sandwich press' search on Amazon - what looks good to you?

/ Sure it's another kitchen gadget but I think I would actually use

Posted by: Divide by Zero at January 28, 2024 04:05 PM (nIvob)

6 He'll be back.

Posted by: Brazen hussies at January 28, 2024 04:05 PM (NBVIP)

7 hiya

Posted by: JT at January 28, 2024 04:06 PM (T4tVD)

8 Homemade Fireball whiskey has entered the chat.

Posted by: Cinnamon and red pepper flakes at January 28, 2024 04:07 PM (NBVIP)

9 Did pick up all I need to make vanilla extract, just waiting to empty a maple syrup bottle to put it in.
Now just have to find something to put the maple syrup on to use it up.

Posted by: Skip at January 28, 2024 04:07 PM (fwDg9)

10 Posted by: Divide by Zero at January 28, 2024 04:05 PM (nIvob)

Already answered in the previous thread, but...

Take a look at Seriouseats.com for their equipment reviews. The owner is a cocks*cking piece-of-shit commie, which is why I never link them any more, but their reviews are solid.

Posted by: CharlieBrown'sDildo at January 28, 2024 04:07 PM (gSZYf)

11 Greetings!
"...adding flavors at the end of the process..."
Isn't this how all rum is made?
Start with 180 proof alcohol and then step on it.

Posted by: gourmand du jour at January 28, 2024 04:07 PM (MeG8a)

12 Maybe I'll buy some vanilla syrup and make an Egg Cream to go along with my patty Melt!

Have you considered maple syrup, and making me?

Posted by: Vermont Cream at January 28, 2024 04:08 PM (a3Q+t)

13 Flavor in alcohol? What's wrong with corn?

Posted by: Weasel at January 28, 2024 04:09 PM (JwHpX)

14 1:32 of "Idiots in the kitchen" was enough.

Posted by: Miley, okravangelist at January 28, 2024 04:10 PM (w6EFb)

15 That Weasel Chicken looks fantastic.

Posted by: Northernlurker at January 28, 2024 04:11 PM (Gf82x)

16 That is one sexy patty melt! It's giving me the come hither look.

Posted by: All Hail Eris at January 28, 2024 04:12 PM (+RQPJ)

17 Steak sauce? Bearnaise. Whiskey peppercorn. These are acceptable.

Posted by: RedMindBlueState at January 28, 2024 04:12 PM (Wnv9h)

18 That burger in the picture reminds me of the old Friendly’s set up burger. Like a grilled cheese but with hamburger in it and mayo.

Posted by: Jaimo at January 28, 2024 04:12 PM (sOA7y)

19 Flavor in alcohol? What's wrong with corn?
Posted by: Weasel at January 28, 2024 04:09 PM

*nods*

And that's some good looking chicken.

Posted by: RedMindBlueState at January 28, 2024 04:13 PM (Wnv9h)

20 "The owner is a cocks*cking piece-of-shit commie...."
----

Does he put steak sauce on it first?

Posted by: All Hail Eris at January 28, 2024 04:13 PM (+RQPJ)

21 Weasel is definitely upping his game.

Posted by: All Hail Eris at January 28, 2024 04:14 PM (+RQPJ)

22 The Moroccan 2-minute Weasel dish looks mighty tasty but how was the two minute rule observed?

The only way I can think of is the chicken was grabbed at the supermarket and quickly caressed with a blowtorch. And the lamb/rice is left over from a prior trip to an Indian restaurant.

Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 04:14 PM (/HDaX)

23 Have you considered maple syrup, and making me?

Posted by: Vermont Cream at January 28, 2024 04:08 PM (a3Q+t)

Slut.

Posted by: CharlieBrown'sDildo at January 28, 2024 04:14 PM (gSZYf)

24 budding gourmet chef "Weasel" seems to be muscling in on my territory! he sent this along as just one example of his patented Two-minute Cookery.

It takes more than two minutes to buy a grilled chicken and whatever pilaf you're placing it on, and that's not counting the time to unwrap/box, plate, and serve.

I call bogus.

Posted by: Duncanthrax at January 28, 2024 04:15 PM (a3Q+t)

25 That Moroccan chicken! We used to go to a place in Saudi after work to pick those up - for five bucks you got two chickens and massive paper sack of rice with pine nuts, almonds and pistachios with allspice, garlic and onion chopping in it. It was divine. A similar spice mix for roasting a chicken at home would be: 1 teaspoons each garlic powder, onion powder, salt, pepper, allspice; 1/2 teaspoons each ground coriander, cinnamon, aleppo pepper. Use as either a dry rub or mix with olive oil and lemon juice, and massage into a chicken that you roast at 450 for about 25 minutes, or if you are lucky and have a rotisserie, spin it for about 30-40 minutes depending on size. It's not exactly the same, but pretty darn close.

Posted by: Moki at January 28, 2024 04:15 PM (wLjpr)

26 Dinner is leftover beef bulgogi over rice, with broccoli on the side.

The Korean beef was from Trader Joe's.

Posted by: All Hail Eris at January 28, 2024 04:15 PM (+RQPJ)

27
Take a look at Seriouseats.com for their equipment reviews. The owner is a cocks*cking piece-of-shit commie, which is why I never link them any more, but their reviews are solid.

Posted by: CharlieBrown'sDildo at January 28, 2024 04:07 PM

Thanks:

Our favorite panini press was the Cuisinart Griddler Elite. It had reversible, dishwasher-safe cooking plates and exact heat controls, plus it was large enough to cook for a family. For a more affordable option, we liked the original Cuisinart Griddler.

Put the 'Griddler' on my Amazon wish list. But only 35,000 folks gave it a 4 star or higher rating.

Cuba sandwich si, Castro no.

Posted by: Divide by Zero at January 28, 2024 04:15 PM (nIvob)

28 Used to be great dive bar that made the best sourdough bread patty melts, great onion rings, and $3 margaritas in pint glasses.

Posted by: Jukin the Deplorable a Clear and Present Danger at January 28, 2024 04:16 PM (17s+e)

29 Now just have to find something to put the maple syrup on to use it up.
Posted by: Skip at January 28, 2024 04:07 PM (fwDg9)

Swedish pancakes!

Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 04:16 PM (/HDaX)

30 1:32 of "Idiots in the kitchen" was enough.

Posted by: Miley, okravangelist at January 28, 2024 04:10 PM (w6EFb)

I clicked through in about two minutes, which as you point out is plenty. I get tired of being reminded how f*cking stupid some people are...

Posted by: CharlieBrown'sDildo at January 28, 2024 04:16 PM (gSZYf)

31 Have you considered maple syrup, and making me?

One of my favorite home-made ice creams is from a Vermont cookbook: ¼ cup peanut butter, ½ cup maple syrup, and 1-½ cup whipping cream. Whip the peanut butter and syrup together until smooth, then add the cream and whip until it’s light and fluffy, then freeze overnight.

Also good with boiled cider instead of maple syrup.

Posted by: Stephen Price Blair at January 28, 2024 04:18 PM (EXyHK)

32 Bearnaise. Whiskey peppercorn. These are acceptable.

Posted by: RedMindBlueState at January 28, 2024 04:12 PM (Wnv9h)

Pan sauce.

I have tried cooking with bourbon as a deglazing ingredient and have had very little success.

Posted by: CharlieBrown'sDildo at January 28, 2024 04:19 PM (gSZYf)

33 Posted by: Stephen Price Blair at January 28, 2024 04:18 PM (EXyHK)

That sounds pretty damned good. I might add a splash of whiskey...

Posted by: CharlieBrown'sDildo at January 28, 2024 04:20 PM (gSZYf)

34 Helloooooo Food morons!!!

Tried more new recipes this week. I'll point you in the direction of the best-

"Salmon Chowder"

Honestly, I was surprised just how good this one was. Super-duper comfort food. Stop whatever you're doing and make it now!

https://www.epicurious.com/recipes/
food/views/salmon-chowder-238699

Okay, here's the secret to this one. I combined two recipes that were close though this one sounded better. So it's the base. Follow as directed.
But-
Add diced celery (1-2 stalks) and thin sliced jalapeño pepper(1 or 1/2).

I scooped out the seeds and veins of the jalapeño for the lovely and capsaicin-senstive Mrs naturalfake.

Also- Try to use a 1 inch or more thick slice of "fresh salmon". You want nice bite size chunks of the velvety salmon that results from this recipe.

This is just delicious.

Posted by: naturalfake at January 28, 2024 04:21 PM (nFnyb)

35 >>Give me Crown Royal Apple

and my name is Hurl!

Posted by: DanMan at January 28, 2024 04:22 PM (8uzBS)

36
That's the only issue that I have with Whataburger's Patty Melt.

They don't use Rye Bread.

Grrrrrrrrrrr.

Posted by: naturalfake at January 28, 2024 04:23 PM (nFnyb)

37 I might add a splash of whiskey…

That sounds very good.

Maybe even Vermont whiskey.

Posted by: Stephen Price Blair at January 28, 2024 04:23 PM (EXyHK)

38 >>> 32 Bearnaise. Whiskey peppercorn. These are acceptable.

Posted by: RedMindBlueState at January 28, 2024 04:12 PM (Wnv9h)

Pan sauce.

I have tried cooking with bourbon as a deglazing ingredient and have had very little success.
Posted by: CharlieBrown'sDildo at January 28, 2024 04:19 PM (gSZYf)

You can't drink *all* of it if you want to cook with it.

Posted by: Helena Handbasket at January 28, 2024 04:23 PM (llON8)

39 Patty melts require mozzarella cheese. Fight me.

Posted by: Kindltot at January 28, 2024 04:25 PM (D7oie)

40 You can't go wrong with sourdough bread!

Posted by: Commissar Hrothgar (hOUT3) ~ This year in Corsicana - again! ~ at January 28, 2024 04:25 PM (hOUT3)

41 This is just delicious.
Posted by: naturalfake at January 28, 2024 04:21 PM (nFnyb)

Taking notes...

Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 04:25 PM (/HDaX)

42 The most interesting and probably the best flavored whiskey was....

George Dickel Tabasco Barrel Finish Whisky

which was sadly neglected and died a lonely death.

Made a very interesting Manhattan. Shaken but, of course!

Interesting Old-Fashioned too.

Posted by: naturalfake at January 28, 2024 04:26 PM (nFnyb)

43 Making a patty melt is a lot like building a fortification. A crenelated parapet is just a start; you really want machicolations if there's any way you can get them. If you have to make do with a simple hoarding, at least be sure the wood is well-soaked.

I think that's a good analogy.

Posted by: Tom Perry at January 28, 2024 04:28 PM (MX0bI)

44 It is no mean feat to grill cheese perfectly

Posted by: N at January 28, 2024 04:28 PM (RjBju)

45 It hilarious when someone says I can't do something with a steak, hell I'll put mayonnaise on it if I want to. And if you put candy in liquor you might be crazy.

Posted by: Bob at January 28, 2024 04:30 PM (YiqZD)

46 I haven't had a patty melt in years. Now I want one.

Posted by: Northernlurker at January 28, 2024 04:30 PM (Gf82x)

47 CBD, I use a Steak Diane recipe from an old (1979--eek! I just checked the date) Bon Appetit cookbook and always use bourbon instead of brandy because we don't keep brandy around. I like the way it turns out, FWIW.

Posted by: Art Rondelet of Malmsey at January 28, 2024 04:31 PM (FEVMW)

48 It has been a long time since I had a good patty meld,

Posted by: vic at January 28, 2024 04:35 PM (A5THL)

49 It hilarious when someone says I can't do something with a steak…

I love a good simple steak and generally prefer it. But I am not against toppings. My favorite steak place while traveling, Wilder’s in Joplin, I will always get one of their steaks with toppings. Their beef tenderloin with caramelized onions, mushrooms, and gruyere is probably my favorite there. But also their pepper-encrusted tenderloin medallions with a blue cheese topping. (Demi-glaze? Demi-glace?)

Some places just do that stuff really well.

Posted by: Stephen Price Blair at January 28, 2024 04:36 PM (EXyHK)

50 Steak sauce does not belong on steak

Sauce shaming?
Recall feeling all grown up eating out with pop, when waitress asked 9 year old me if I wanted steak sauce. "Uh, yes?"
Bitch told me you sure know how to ruin a steak.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle to maintain Moron standards at January 28, 2024 04:36 PM (oDiei)

51 Flavored whisky is a crime against nature far worse than degenerate Neanderthals who don’t know they should shake Manhattans. Flavored whisky is dog piss designed for ladies who don’t like whisky — or more rather, as yet another panty-peeler for limp dick frat boys who ain’t got game.

If you want a mixed drink that includes whisky, then make a mixed drink that includes whisky. Leave the cinnamon flavored urine for the Dylan Mulvaneys of the world ….

Posted by: Elric Blade at January 28, 2024 04:37 PM (2YBu9)

52 But adding flavors at the end of the process seems to be merely a marketing move rather than a natural evolution of the liquor.

Can you think of a better way to hook the next generation of customer? You know, the ten-year-olds.

Posted by: t-bird at January 28, 2024 04:37 PM (PqEri)

53 Skip

Replied re: your 1WP below

Posted by: JQ at January 28, 2024 04:37 PM (njWTi)

54 FARM DUST
http://tinyurl.com/2ksuwue3
I never heard of this all-purpose seasoning until today ... Can be purchased, or can be DIY'd at home ... Salt, onion powder, garlic powder, black pepper, thyme, oregano, rosemary, and basil are pulsed in a spice grinder, then poured into a clean empty shaker.

Posted by: Kathy at January 28, 2024 04:38 PM (LPNLk)

55 Hey, I like food as much as the next guy, but

Posted by: Don Black at January 28, 2024 04:39 PM (geLO8)

56 Gymnastics belong in the bedroom, not the kitchen.

Oh look! Martini Time! One olive only please.

Posted by: Hairyback Guy at January 28, 2024 04:40 PM (R/m4+)

57 Salt, onion powder, garlic powder, black pepper, thyme, oregano, rosemary, and basil are pulsed in a spice grinder, then poured into a clean empty shaker.
Posted by: Kathy at January 28, 2024 04:38 PM (LPNLk)

I thought that sounded a lot like Cavender's Greek seasoning, so I looked up their ingredients. Your recipe is much bette, since theirs has a bunch of preservatives, plus sugar and cornstarch.

Posted by: Moki at January 28, 2024 04:41 PM (wLjpr)

58
Reading the reviews and looking at the pictures people provided of the Panini Press I see salmon, hot dogs, fried chicken, beef, lamb, hamburgers, pancakes, sandwiches, sausage, vegetables, eggs, on and on. Really versatile.

Everything with sear marks. You may not be a good chef, but a prodigious amount of sear marks might indicate otherwise.

Plus, I'm a prepper, and if the shtf I know my 220 oven is toast. Small 110 appliances I can power.

Posted by: Divide by Zero at January 28, 2024 04:41 PM (nIvob)

59 This one sounds weird but I read the recipe and it tasted good in my brain, so I tried the real world version.

"Instant Pot Spiced Carrot and Cashew Soup"

https://www.williams-sonoma.com/recipe/spiced-

carrot-and-cashew-soup.html

Wholley Kau! did this one work out well. The lively and gracious Mrs naturalfake couldn't stop telling me how good this one was, even the next day.

A strong blender here is key because it's a very thick soup. You can thin it a bit if you like, but I liked it just fine as it was.

Stupidly easy. And it really really tastes good.

The key here is the addition of the Grated Orange Rind right before serving. This just makes the soup sing and takes it to another level.

I served the soup with this:

The Ultimate Tuna Melt

https://www.bonappetit.com/recipe/classic-tuna-melt

Great combo, and soooo easy to make.

Makes a great dinner!

Posted by: naturalfake at January 28, 2024 04:41 PM (nFnyb)

60
But adding flavors at the end of the process seems to be merely a marketing move rather than a natural evolution of the liquor.

Can you think of a better way to hook the next generation of customer? You know, the ten-year-olds.
Posted by: t-bird

Joe Camel!

Posted by: Bertram Cabot, Jr. at January 28, 2024 04:42 PM (63Dwl)

61 yeah is it the sear marks that makes the sandwich taste good, or what

Posted by: Don Black at January 28, 2024 04:43 PM (geLO8)

62 Domino's $6.99 deal tonight for the kids with a salad bag and grapes/blackberries (why yes, the son is totally watching the game on my PC, so I'll be out again after halftime).

This week's big cooking adventure was son's Italy class recipe - 3 cheese ravioli. I don't know how it was, but I know my spouse liked it while my son said it was "too plain." Of course, I reminded him that I was trying to get him add seasoning to the cheeses (basil, Italian seasoning, black pepper, garlic, etc) and he refused everything. So, now I said he learned a cooking lesson - sometimes, the teacher's recipe is not the one you'll like the best.

Now, that said, there was nothing left here, so it couldn't have been too bad...and he scratch made the dough...

Posted by: Nova Local at January 28, 2024 04:44 PM (exHjb)

63 I could see a cinnamon whiskey 1/4 cup in a baked good.

Posted by: Skip at January 28, 2024 04:44 PM (fwDg9)

64 Tuna melt > cheeseburger > patty melt

Posted by: Yudhishthira's Dice at January 28, 2024 04:44 PM (0FoWg)

65 I had a hankering for a breakfast sammich this morning after my walk.

Cut a ciabatta roll in half, put a thick slice of tillamook cheddar cheese on one side and put in oven to get toasty and meaty

Bacon in air fryer.

Soft scrambled eggs with some garlic salt and black pepper.

Took about ten minutes. Really yummy.

Posted by: nurse ratched at January 28, 2024 04:44 PM (64wfp)

66 Can you think of a better way to hook the next generation of customer? You know, the ten-year-olds.

Posted by: t-bird at January 28, 2024 04:37 PM (PqEri)

Sure...the old fashioned way! Having their parents give them booze to shut them up!

Posted by: CharlieBrown'sDildo at January 28, 2024 04:44 PM (gSZYf)

67 My favorite steak place while traveling, Wilder’s in Joplin...
Posted by: Stephen Price Blair at January 28, 2024 04:36
-------------

Haven't been to Wilder's in Joplin yet. My son lives there now and says it's very good. 609's steaks were very good, but I haven't been there since the KungFlu.

Posted by: olddog in mo at January 28, 2024 04:45 PM (ju2Fy)

68 63 I could see a cinnamon whiskey 1/4 cup in a baked good.
Posted by: Skip at January 28, 2024 04:44 PM (fwDg9)

Turned into a glaze for an apple bread pudding...

Posted by: Nova Local at January 28, 2024 04:45 PM (exHjb)

69 Tonight is chili garlic beef and broccoli over jasmine rice

Posted by: San Franpsycho at January 28, 2024 04:45 PM (RIvkX)

70 If you wanna try something different on a steak, try the following. You might be hooked. It’s basically a Filipino adobo that some hot Pinay told me about a while back. I was eager to please (duh) and secretly skeptical, but I tried it. Been still making it 10 years later.

Equal parts red vinegar and soy sauce. Add a good amount of pepper, garlic, and bay leaves. You’ll wanna add some temperature to get the ingredients to come together, but I just put it in a microwave. It’s more of a dipping sauce than a topping.

Try it. You might end up being surprised you never saw it on a menu.

Posted by: Elric Blade at January 28, 2024 04:46 PM (2YBu9)

71 Had patty melts in truck stops all over this country in my driving days. Still my favorite burger.

Posted by: javems at January 28, 2024 04:46 PM (8I4hW)

72 Sure...the old fashioned way! Having their parents give them booze to shut them up!
Posted by: CharlieBrown'sDildo
--------

"Uncle C's Knockout Drops" a.k.a. Grand Marnier-filled chocolates

LOL

Posted by: JQ at January 28, 2024 04:46 PM (njWTi)

73 Back from a 4-wheeling excursion to Sycamore Creek and Quartz Mountain. All three Jeeps survived without damage. To keep it food-related, we had grilled hot dogs for lunch. And beer, of course.

Posted by: Alberta Oil Peon at January 28, 2024 04:47 PM (tkR6S)

74 Had a shot of wedding cake vodka one time. One time.

Posted by: javems at January 28, 2024 04:47 PM (8I4hW)

75 >>>@57 Posted by: Moki at January 28, 2024 04:41 PM
==============
Greetings, Moki ... I may mix up a batch of this for when the kids visit ... Can just imagine their reaction when they see a jar of Farm Dust in the cupboard (HaHa).

Posted by: Kathy at January 28, 2024 04:47 PM (LPNLk)

76 I tried apple whiskey manhattans with maple syrup and it was highly approved

Posted by: San Franpsycho at January 28, 2024 04:47 PM (RIvkX)

77 d'oh! i missed the mullions and mullions thread!

Posted by: carl sagan at January 28, 2024 04:47 PM (edU/H)

78 Hiya Moki !

Posted by: JT at January 28, 2024 04:48 PM (T4tVD)

79 It's a tea kind of day.

Earl grey
A generous splash of lavender syrup
1/2 and 1/2.

Yummy.

Posted by: nurse ratched at January 28, 2024 04:48 PM (64wfp)

80 Skip

Replied re: your 1WP below
Posted by: JQ at January 28, 2024 04:37 PM (njWTi)

Whoa

Posted by: JT at January 28, 2024 04:50 PM (T4tVD)

81 {{{JT}}}

How are you??

Posted by: Moki at January 28, 2024 04:50 PM (wLjpr)

82 Tuna melt > cheeseburger > patty melt
Posted by: Yudhishthira's Dice at January 28, 2024 04:44 PM (0FoWg)
===
This

Posted by: San Franpsycho at January 28, 2024 04:50 PM (RIvkX)

83 Lol, Kathy! That combination sounds delicious, so it's on the list for our pantry!

Posted by: Moki at January 28, 2024 04:51 PM (wLjpr)

84 {{{JT}}}

How are you??
Posted by: Moki

Today is my birthday !

Posted by: JT at January 28, 2024 04:51 PM (T4tVD)

85 Happiest of Birthdays JT!!! May you be blessed with many more, and all of them delightful!!!

Posted by: Moki at January 28, 2024 04:52 PM (wLjpr)

86 Pan sauce.

I have tried cooking with bourbon as a deglazing ingredient and have had very little success.
Posted by: CharlieBrown'sDildo at January 28, 2024 04:19 PM

In my experience, less is more. Using too much is too easy, and the results are not what they should be.

Posted by: RedMindBlueState at January 28, 2024 04:52 PM (Wnv9h)

87 Took about ten minutes. Really yummy.
Posted by: nurse ratched at January 28, 2024 04:44 PM (64wfp)

That does sound tasty.

Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 04:53 PM (/HDaX)

88 Today is my birthday !
Posted by: JT at January 28, 2024 04:51 PM

Happy birthday, JT! My your birdbath never run dry.

Posted by: RedMindBlueState at January 28, 2024 04:53 PM (Wnv9h)

89 JT it's probably the only hope, maybe stop by dealer and see their answer

Posted by: Skip at January 28, 2024 04:53 PM (fwDg9)

90 Today is my birthday !
Posted by: JT at January 28, 2024 04:51 PM (T4tVD)

Many happy returns!

Posted by: Alberta Oil Peon at January 28, 2024 04:54 PM (tkR6S)

91 Today is my birthday !
Posted by: JT at January 28, 2024 04:51 PM (T4tVD)
-----
Happy DOB! Someone else I know has a birthday today.

Posted by: Weasel at January 28, 2024 04:54 PM (JwHpX)

92 May.

Stupid fat fingers.

Posted by: RedMindBlueState at January 28, 2024 04:54 PM (Wnv9h)

93 That bed of rice under the roast chicken is very middle eastern. It was a staple in my grandmother's kitchen and us grandkids called it Nana rice. Sautee the rice and thin pasta in butter along with pine nuts then cook it like regular rice. The result is very buttery and flavorful, more than boiling rice by itself. It is an excellent, cheap base for adding any chicken, lamb or beef and a great way to stretch expensive meat. (This is back when pine nuts were an affordable ingredient before the Feds screwed up the areas in the US that produced them. Another gift from the know-nothing government. I won't use pine nuts from China.)

Posted by: JTB at January 28, 2024 04:54 PM (zudum)

94 Happy DOB! Someone else I know has a birthday today.
Posted by: Weasel at January 28, 2024 04:54 PM

Sefton?

Posted by: RedMindBlueState at January 28, 2024 04:54 PM (Wnv9h)

95 I haven't had a patty melt in years. Now I want one.
Posted by: Northernlurker at January 28, 2024 04:30 PM (Gf82x)

I used to request sauteed mushrooms on mine.

Posted by: Kindltot at January 28, 2024 04:55 PM (D7oie)

96 Here's a classic cocktail that you definitely should make if you can find the main ingredient.

The Alaska Cocktail

2 oz gin
3/4 oz Yellow Chartreuse*
1/4 oz blanc vermouth
1 dash Orange Bitters
Shake with ice. Strain. Garnish with Orange Peel Twist

*In an interesting twist, that while I can't disagree with it, is an unfortunate event for cocktail lovers around the globe.

The monks who make both Green Chartreuse and Yellow Chartreuse decided to cut production way back and mostly limited to France.

They felt the production of Green and Yellow Chartreuse was interfering with their real job which is prayer.

So, cut back to spend more time with God.

Posted by: naturalfake at January 28, 2024 04:55 PM (nFnyb)

97 Got a sous vide rig for Christmas, did some big thick leftover beef cuts over Instant Pot Butter Chicken sauce (sans chicken) over a bed of faux noodles (heart of palm no-carb).

I have no idea what to call it. But it tasted great and the SV rig has definite potential.

Posted by: goatexchange at January 28, 2024 04:56 PM (bmNRg)

98 Sefton?
Posted by: RedMindBlueState at January 28, 2024 04:54 PM (Wnv9h)
-----
Well it could be, in fact it's likely, but that's not who I was referring to.

Posted by: Weasel at January 28, 2024 04:56 PM (JwHpX)

99 Never been a buffalo wings fan but just had a batch and they were actually pretty good. Still savoring the german bier. May have to do wings more often.

Posted by: Diogenes at January 28, 2024 04:56 PM (W/lyH)

100 Did patty melts last week. 4 HUGE onions carmelized down to just the right amount for 3 melts. Instead of butter we used mayonaise (recipe from some Southern Baptist church cookbook that specified Duke's. Whatever) and it worked pretty good. Can't remember the bread, but we picked up fresh from HEB bakery and sliced it thick. And like true heretics, we used smoked cheddar instead of American cheese

Posted by: Stacy0311 at January 28, 2024 04:56 PM (KdYSA)

101 Happy birthday JT and weasel!!

Posted by: nurse ratched at January 28, 2024 04:57 PM (OobVu)

102 They felt the production of Green and Yellow Chartreuse was interfering with their real job which is prayer.

So, cut back to spend more time with God.
Posted by: naturalfake at January 28, 2024 04:55 PM (nFnyb)

(obligatory) They're going to go to hell for that.

Posted by: Alberta Oil Peon at January 28, 2024 04:57 PM (tkR6S)

103 Posted by: naturalfake at January 28, 2024 04:55 PM (nFnyb)

That cocktail looks interesting...

Posted by: CharlieBrown'sDildo at January 28, 2024 04:57 PM (gSZYf)

104 Posted by: nurse ratched at January 28, 2024 04:57 PM (OobVu)
---
Not me!

Posted by: Weasel at January 28, 2024 04:57 PM (JwHpX)

105 Happy birthdays!

Posted by: Diogenes at January 28, 2024 04:58 PM (W/lyH)

106 They felt the production of Green and Yellow Chartreuse was interfering with their real job which is prayer.

That's... disappointing.

As far as the mixology goes, can you substitute green chartreuse for yellow or is the flavor too different. I have the green but I've never tried the yellow.

Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 04:58 PM (/HDaX)

107 Happy birthday, weasel!

Posted by: RedMindBlueState at January 28, 2024 04:58 PM (Wnv9h)

108 A trend I see, and it's not necessarily new with regards to "flavored" spirts, particularly Bourbon, is to use wood staves in the bottle. Charred oak being a popular one.

The staves, typically slender spears or spirals are put in the bottle. They may (or may not) have been part of the actual cask or barrel the Bourbon was aged in.

It's a gimmick. But I've tried a couple and they were not so overly powerful in the "wood" aroma or taste to make the bottle a "throw away."

"Throw away" meaning the Bourbon gets used for mixing instead of enjoying neat or over ice.

Posted by: Martini Farmer at January 28, 2024 04:58 PM (Q4IgG)

109 Damn it!

Is it bluebell's birthday?

Posted by: RedMindBlueState at January 28, 2024 04:59 PM (Wnv9h)

110 Happiest of Birthdays JT!!! May you be blessed with many more, and all of them delightful!!!
Posted by: Moki at January 28, 2024 04:52 PM (wLjpr)

Thank you !

Posted by: JT at January 28, 2024 04:59 PM (T4tVD)

111 Today is my birthday !
Posted by: JT at January 28, 2024 04:51 PM

Happy birthday, JT! My your birdbath never run dry.
Posted by: RedMindBlueState at January 28, 2024 04:53 PM (Wnv9h)

Not likely in the near future with all of the rain we've been having !

Posted by: JT at January 28, 2024 05:01 PM (T4tVD)

112 The Alaska Cocktail

2 oz gin
3/4 oz Yellow Chartreuse*
1/4 oz blanc vermouth
1 dash Orange Bitters
Shake with ice. Strain. Garnish with Orange Peel Twist
.
Posted by: naturalfake

Never heard of that one. When I was in Alaska on a salmon seiner we drank duck farts.

Kahlua, Bailey's and whiskey. Heavy on the whiskey.

Posted by: nurse ratched at January 28, 2024 05:02 PM (OobVu)

113 As a few of the 'rons and 'ettes here can attest, apple cinnamon moonshine. Presented at the very first PNW MoMe. Haven't been able to get anymore. I haz sadz.

I had to learn to cook in delf defense after my first wife, somehow, managed to set an electric range on fire boiling hot dogs.
I still have no idea how she managed it.

Posted by: Winston, GOPe, McFailure wing of the Uniparty at January 28, 2024 05:02 PM (IOZsu)

114 Not a huge fan of flavored whiskies, but don't mind the apple flavor versions in my hot apple cider. Very nice on a cold evening.

Posted by: Diogenes at January 28, 2024 05:03 PM (W/lyH)

115 Posted by: RedMindBlueState at January 28, 2024 04:59 PM (Wnv9h)
-----
I will announce the birthday in the GT.

Posted by: Weasel at January 28, 2024 05:03 PM (JwHpX)

116 Hiya Winston!!

Yes, that shine was amazing. And dangerous.

Posted by: nurse ratched at January 28, 2024 05:04 PM (OobVu)

117 Making a patty melt is a lot like building a fortification. A crenelated parapet is just a start; you really want machicolations if there's any way you can get them. If you have to make do with a simple hoarding, at least be sure the wood is well-soaked.

I think that's a good analogy.
Posted by: Tom Perry at January 28, 2024 04:28 PM (MX0bI)
------------
Gotta watch out for the murder holes, though.

Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight at January 28, 2024 05:04 PM (0gvpA)

118 Happy B'day JT, weasel, Sefton, and bluebell.

Who's b'day is it not?

Posted by: olddog in mo at January 28, 2024 05:04 PM (ju2Fy)

119 JT it's probably the only hope, maybe stop by dealer and see their answer
Posted by: Skip at January 28, 2024 04:53 PM (fwDg9)

?

Posted by: JT at January 28, 2024 05:05 PM (T4tVD)

120 Thanks AOP !

Posted by: JT at January 28, 2024 05:06 PM (T4tVD)

121 Anyone out there experienced with sous vide smoked brisket? my barrell smoker just can't....even. So i am willing to try a SV-Smoker hybrid smoked brisket.

Posted by: goatexchange at January 28, 2024 05:06 PM (bmNRg)

122 Thanks Weasel !

Posted by: JT at January 28, 2024 05:07 PM (T4tVD)

123 They felt the production of Green and Yellow Chartreuse was interfering with their real job which is prayer.

That's... disappointing.

As far as the mixology goes, can you substitute green chartreuse for yellow or is the flavor too different. I have the green but I've never tried the yellow.
Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 04:58 PM (/HDaX)

The Yellow has a lighter flavor and you can taste the honey in it. It formula is similar but different.

Though people have substituted one for the other before.

I think if using green in this cocktail I'd just cut back a bit on the Chartreuse as the green is a heavier flavor.

Posted by: naturalfake at January 28, 2024 05:07 PM (nFnyb)

124 Hiya Nurse!
That was delightful.
Jordan 61 still calls it apple pie moonshine.
I have a friend, newly moved to north GA who is hoping to acquire some more of it.

Posted by: Winston, GOPe, McFailure wing of the Uniparty at January 28, 2024 05:07 PM (IOZsu)

125 Skip

Locksmiths deal with this sort of thing quite often. And probably cheaper than dealer.

My bet is a broken linkage clip.

Posted by: JQ at January 28, 2024 05:07 PM (njWTi)

126 waiting for the oven to heat up to 500. Going to put a big loaf of bread in to bake. not sure how this is going to do since it's been years since I've made bread from scratch...

Posted by: lin-duh at January 28, 2024 05:07 PM (d2Zdq)

127 I only put steak sauce on meat when I visit my family in Montana. They scorch it within an inch of cinders.

Posted by: Pug Mahon, 3/12 FA at January 28, 2024 05:08 PM (T/Lqj)

128 Happy B'day JT, weasel, Sefton, and bluebell.

Who's b'day is it not?
Posted by: olddog in mo at January 28, 2024 05:04 PM (ju2Fy)

Well. It's not my birthday, but can I still have cake?

Posted by: Diogenes at January 28, 2024 05:09 PM (W/lyH)

129 If it is a good piece of meat then anything you do to it is detracting from the meat.

Seasoning is for garbage meat to be made more palatable than shoes. That is why there's bbq

Posted by: N at January 28, 2024 05:09 PM (RjBju)

130 As for steak sauce on steak, I agree that most “steak sauces” are dogshit. But a good steak sauce can enhance the flavor of the steak. Think Peter Luger sauce, a good bearnaise, or my suggestion above. Peter Luger knows steak, wouldn’t you agree? They serve their aged porter with their custom sauce.

Posted by: Elric Blade at January 28, 2024 05:09 PM (2YBu9)

131 I think if using green in this cocktail I'd just cut back a bit on the Chartreuse as the green is a heavier flavor.
Posted by: naturalfake at January 28, 2024 05:07 PM (nFnyb)

Check! I think I'll give it a whirl.

Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 05:09 PM (/HDaX)

132 Eat what tastes good to you.
Drink what you like.

I shall do the same.

And we will eat and drink and be merry.

Posted by: nurse ratched at January 28, 2024 05:12 PM (HU4DS)

133 Steak sauce. Lea&Perrins. that is all.

Posted by: goatexchange at January 28, 2024 05:12 PM (bmNRg)

134 Posted by: naturalfake at January 28, 2024 04:55 PM (nFnyb)

That cocktail looks interesting...
Posted by: CharlieBrown'sDildo at January 28, 2024 04:57 PM (gSZYf)

Yeah, this is a great classic from the 1930s that you don't see too often.

One of those perfect blend cocktail where everything folds together to make a singular flavor.

Functions a bit like a martini.

Posted by: naturalfake at January 28, 2024 05:12 PM (nFnyb)

135 I will announce the birthday in the GT.
Posted by: Weasel at January 28, 2024 05:03 PM

*kicks rock*

Fine.

Posted by: RedMindBlueState at January 28, 2024 05:13 PM (Wnv9h)

136 Tuna melt > cheeseburger > patty melt
Posted by: Yu

I want to argue with this but I do not know which I want to argue for

Posted by: N at January 28, 2024 05:13 PM (RjBju)

137 Hope you have an excellent B-Day JT!

Posted by: AZ deplorable moron at January 28, 2024 05:13 PM (gJgs/)

138 I make a good steak sauce with cream crumbled blue cheese and chives... Just heat them up together.... Don't overdo the blue cheese and it is delicious

Posted by: It's me donna at January 28, 2024 05:14 PM (n2vyf)

139 waiting for the oven to heat up to 500. Going to put a big loaf of bread in to bake. not sure how this is going to do since it's been years since I've made bread from scratch...
Posted by: lin-duh at January 28, 2024 05:07 PM (d2Zdq)

Too hot

Set it to 375 for 40 minutes, then 275 for 15 to finish it

If you want input.

Posted by: Kindltot at January 28, 2024 05:14 PM (D7oie)

140

Eat what tastes good to you.
Drink what you like.

I shall do the same.

And we will eat and drink and be merry.
Posted by: n

This is why we need laws against bestiality

Posted by: N at January 28, 2024 05:15 PM (RjBju)

141 Think Peter Luger sauce, a good bearnaise, or my suggestion above. Peter Luger knows steak, wouldn’t you agree? They serve their aged porter with their custom sauce.
Posted by: Elric Blade at January 28, 2024 05:09 PM (2YBu9)
***

The Czechs have great beef. On a visit there years ago my buddy took me to a steakhouse in Old Town. The bearnaise took this very good cut of beef to a whole new level. I was flabbergasted. It was excellent!

Posted by: Diogenes at January 28, 2024 05:16 PM (W/lyH)

142 You know what they call that patty melt in Michigan? I bet they call it "Let's Go Lions!" during every game day.

Posted by: mrp at January 28, 2024 05:17 PM (rj6Yv)

143 Yeah, this is a great classic from the 1930s that you don't see too often.

One of those perfect blend cocktail where everything folds together to make a singular flavor.

Functions a bit like a martini.
Posted by: naturalfake at January 28, 2024 05:12 PM (nFnyb)

Interesting. I found the recipe to this in the Savoy Cocktail guide but it only uses the chartreuse and gin components.

That just means I'll need to try it both ways.

Posted by: Additional Blond Agent, STEM Guy at January 28, 2024 05:17 PM (/HDaX)

144 Joe Camel!
Posted by: Bertram Cabot, Jr. at January 28, 2024 04:42 PM

IIRC, Joe Camel was kind of a subliminal dickface.

Posted by: Duncanthrax at January 28, 2024 05:17 PM (a3Q+t)

145 Beautiful women do not need clothes and good meat does not need seasoning

Indeed, both are best without

Posted by: N at January 28, 2024 05:17 PM (RjBju)

146 Tucking into a crockpot pork loin, sauteed spinach and smashed potatoes.

Paired with a freshly made Gimlet.

For desert, Red Velvet Cupcakes with cream cheese frosting.

Posted by: Thomas Bender at January 28, 2024 05:18 PM (XV/Pl)

147 I'm guessing Ree Drummond worked long and hard for her success. Good for her and her family. I guess. But it kills me when I see these women on TV cooking with their hair all over the place. Ick. Put the *(%&$&*&() long hair back in a bun or a ponytail, you freaks.

Posted by: Question Authority bumper sticker at January 28, 2024 05:19 PM (Rbu5d)

148 While MiladyJo's home-made sammiches are best, we usually have our burgers in other forms, since our favorite little dine-out spot does patty melts just right. Tough choice is fries or rings on the side.

Posted by: mindful webworker - as you described at January 28, 2024 05:19 PM (/pKMv)

149 Who's b'day is it not?
Posted by: olddog in mo at January 28, 2024 05:04 PM

You-know-who's.

Posted by: Duncanthrax at January 28, 2024 05:21 PM (a3Q+t)

150 My extremely picky eater has pronounced scallops acceptable.
I am very relieved.

Posted by: Jamaica at January 28, 2024 05:21 PM (Eeb9P)

151 > Functions a bit like a martini.
__________

Snort

Posted by: Martini Farmer at January 28, 2024 05:21 PM (Q4IgG)

152 Flap meat!
I just happen to have some leftover fajitas which we enjoyed Friday evening. I used 2 medium onions sliced thin, 3 bell peppers seeded and sliced thin again, and about a pound of flap meat sliced maybe an 1/8 to 3/16s thick (be sure to cut it across the grain). Saute veggies and set aside, in the same pan cook the beef. I blotted the liquid after it was cooked. Then put the veggies back in and add liquid fajita seasoning (combined a bunch of fajita spice recipes found online). Serve with flour tortillas. (We tried corn, don't, just don't).

The sirloin flap was so large I had to divide it in half. Oh well, now I have to pick up more yellow, orange, and red bell peppers. darn.

Posted by: AZ deplorable moron at January 28, 2024 05:21 PM (gJgs/)

153 141 Think Peter Luger sauce, a good bearnaise, or my suggestion above. Peter Luger knows steak, wouldn’t you agree? They serve their aged porter with their custom sauce.
Posted by: Elric Blade at January 28, 2024 05:09 PM (2YBu9)
***

The Czechs have great beef. On a visit there years ago my buddy took me to a steakhouse in Old Town. The bearnaise took this very good cut of beef to a whole new level. I was flabbergasted. It was excellent!
Posted by: Diogenes at January 28, 2024 05:16 PM (W/lyH)
————

“What? Czech beef ain’t shit compared to Ukraine beef. You must love Putin. Oh, and send me money!”

— Zelenskyy

Posted by: Elric Blade at January 28, 2024 05:22 PM (2YBu9)

154 I agree a lower temp for an actual "loaf" type bread but I am doing a French bread with a crisp dark crust so 500 to start then 425 to finish.

Posted by: lin-duh at January 28, 2024 05:24 PM (d2Zdq)

155 Burgers do not belong on a brioche buns. Cough!

Posted by: Sidney at January 28, 2024 05:24 PM (p6+zw)

156 HAM & BEAN SOUP
One day last week I happened to be in the neighborhood of a Honeybaked Ham store, so ran in and picked up one of their frozen bones ... 'Twas about $7 and probably has enough meat still attached for decent soup but, if not, I can bolster it with a small ham steak ... Not much rain in the forecast but, with temps expected to be back in the thirties by next weekend, the soup will be perfect!

Posted by: Kathy at January 28, 2024 05:24 PM (LPNLk)

157 Funny thing about Peter lugers sauce, and many restaurant brand sauces, they are just cocktail sauce

Posted by: N at January 28, 2024 05:25 PM (RjBju)

158 Anyone out there experienced with sous vide smoked brisket? my barrell smoker just can't....even. So i am willing to try a SV-Smoker hybrid smoked brisket.
Posted by: goatexchange at January 28, 2024 05:06 PM

Y'all got a sous vide big enough for a brisket?

Get a Weber Smokey Mountain. Replace the 1 gal. water pan with a 2 gal. Use the Minion method to start your fire. Add a couple of chunks of smoke wood (pecan is the best). Trim brisket, rub as desired. Smoke. Once you've broken through the 'stall', foil w/a bit of apple juice, cook to 205 to 209. Let rest for at least 30 minutes, a couple of hours is better.

Posted by: Duncanthrax at January 28, 2024 05:25 PM (a3Q+t)

159 Broken linkage is my guess, handle release is loose and does nothing

Posted by: Skip at January 28, 2024 05:26 PM (fwDg9)

160 Brioche buns make excellent burgers, but you must take care toasting them, they'll burn instantly if not strictly monitored. I use a toaster oven to do them, you can get super consistent appearance and taste this way.

Posted by: irongrampa at January 28, 2024 05:26 PM (KATBx)

161 I agree a lower temp for an actual "loaf" type bread but I am doing a French bread with a crisp dark crust so 500 to start then 425 to finish.
Posted by: lin-duh at January 28, 2024 05:24 PM (d2Zdq)

Cool, sorry, I was envisioning a burnt loaf that was gooey in the middle, the thing I hate the most about baking.

Posted by: Kindltot at January 28, 2024 05:26 PM (D7oie)

162 Brioche buns are the best buns for anything. They are tough enought to hold the sandwich but not so tough that they require effort to bite through

Posted by: N at January 28, 2024 05:27 PM (RjBju)

163 Tough choice is fries or rings on the side.
Posted by: mindful webworker

Side of each makes it much less of a decision dilemma.

Posted by: AZ deplorable moron at January 28, 2024 05:27 PM (tLito)

164 Brioche buns are the best buns for anything. They are tough enought to hold the sandwich but not so tough that they require effort to bite through
Posted by: N at January 28, 2024 05:27 PM (RjBju)

Missed opportunity! You could have socked that as Kamala.

Posted by: Alberta Oil Peon at January 28, 2024 05:28 PM (tkR6S)

165 Beautiful women do not need clothes and good meat does not need seasoning

Indeed, both are best without
Posted by: N at January 28, 2024 05:17 PM

Need? No. Doesn't mean either or both can't be enhanced with some spice, though.

Posted by: Duncanthrax at January 28, 2024 05:28 PM (a3Q+t)

166 Missed opportunity! You could have socked that as Kamala.
Posted by: Alb

Posted by: N at January 28, 2024 05:29 PM (RjBju)

167 NY strip for supper tonight. Probably a baked 'tater with it and some green beans (not together - I'm not an animal!)

Posted by: Tonypete at January 28, 2024 05:30 PM (SAX5G)

168
Need? No. Doesn't mean either or both can't be enhanced with some spice, though.
Posted by: D

Why would you want or need to enhance a beautiful woman with clothes?

Posted by: N at January 28, 2024 05:30 PM (RjBju)

169 "...adding flavors at the end of the process..."
Isn't this how all rum is made?
Start with 180 proof alcohol and then step on it.
Posted by: gourmand du jour

There are flavors "added" pre-distilling. Bourbon tastes different than rye, and the choice of corn or rye or other grains happens before the distilling step.

There are flavors "added" afterwards in ways that we consider part of the process. Bourbon is aged in a new charred white oak barrel, as part of the definition of "bourbon." Some scotches spend some time in once-used sherry barrels, though it's not required for all scotch.

And then there are flavors added afterwards in ways that we consider artificial. Strawberry vodka. Cinnamon whiskey.

But there are subsets of that last that are "acceptable." Gin is like vodka; it's made like a flavorless alcohol from pretty much any sort of mash. But you put some juniper berries and other botanicals into the still column, and the alcohol absorbs some flavor as it goes through. Calling gin "juniper vodka" isn't really too far off the mark.

Posted by: mikeski at January 28, 2024 05:30 PM (DgGvY)

170
Y'all got a sous vide big enough for a brisket?

Posted by: Duncanthrax

Any cooler is big enough for a brisket SV.

Posted by: AZ deplorable moron at January 28, 2024 05:31 PM (tLito)

171 Nat, that tuna melt is halal, so there is that.

Posted by: From about that Time at January 28, 2024 05:32 PM (4780s)

172 163 Tough choice is fries or rings on the side.
Posted by: mindful webworker

Side of each makes it much less of a decision dilemma.
Posted by: AZ deplorable moron

Extra crispy tots ftw

Posted by: nurse ratched at January 28, 2024 05:32 PM (xMZKl)

173 Why would you want or need to enhance a beautiful woman with clothes?
Posted by: N

So you can take her out to dinner?

Posted by: nurse ratched at January 28, 2024 05:34 PM (xMZKl)

174 Steak sauce? Bearnaise. Whiskey peppercorn. These are acceptable.

Not picking on you personally RMBS, just on your comment. "Acceptable?" To whom? To you obviously. But catsup is apparently acceptable to the former and likely next president of the US and who am I to say differently? How about everybody just eat what they want how they want and let everybody else do the same.

Posted by: Oddbob at January 28, 2024 05:35 PM (sNc8Y)

175 Mrs. DIG whipped up some Polish sausage, sauerkraut, and fried potatoes, while I am watching Taylor Swift beat off the Ravens.

Posted by: Deplorable Ian Galt at January 28, 2024 05:35 PM (ufFY8)

176 Well, I'm going to go work on my kitchen cupboards.

Posted by: Alberta Oil Peon at January 28, 2024 05:37 PM (tkR6S)

177 while I am watching Taylor Swift beat off the Ravens.
Posted by: Deplorable Ian Galt

Definitely need to watch our phrasing with her!

Posted by: AZ deplorable moron at January 28, 2024 05:38 PM (tLito)

178 Any cooler is big enough for a brisket SV.
Posted by: AZ deplorable moron at January 28, 2024 05:31 PM

And how are you going to control water temp?

Part of the rationale for low and slow with brisket is to get the smoke flavoring into the meat, which happens while the temperature is below 160 (some say ~140). Sous videing will significantly lessen, or eliminate most or all of that.

If you're going to sous vide, and 'finish' on a smoker, there's not going to be a lot of smoke on the meat.

Might as well just oven braise it (which can produce wonderful brisket to eat, it's just not BBQ brisket.

Posted by: Duncanthrax at January 28, 2024 05:38 PM (a3Q+t)

179 Bone Apperteet, y'all.

Posted by: Ben Had at January 28, 2024 05:38 PM (bn3/b)

180 Why would you want or need to enhance a beautiful woman with clothes?
Posted by: N

So you can take her out to dinner?
Posted by: n

You might need to do it for that reason but you would do so grudgingly

However, that has nothing to do with the comment because the comment referred to not wanting or needing clothes to enhance a beautiful woman because anything you would add to a beautiful woman just detract

Posted by: N at January 28, 2024 05:38 PM (RjBju)

181 Reparations has failed in Cal

If Black residents, who make up 6.5 percent of California residents, don’t believe in reparations enough to apply political pressure on state leaders, the movement could stall, advocates worry.

Posted by: rhennigantx at January 28, 2024 05:39 PM (ENQN6)

182 Nat, that tuna melt is halal, so there is that.
Posted by: From about that Time at January 28, 2024 05:32 PM (4780s)

Interesting. What's halal about it?

Fortunately, I am Flava Unbound!!!

Or perhaps, Nutrient Unconstrained!!!

I can eat what I want when I( want. And I like it that way.

Posted by: naturalfake at January 28, 2024 05:39 PM (nFnyb)

183 Fwiw, adding anything to a beautiful woman is the same as enhancing a sunset with a plane towing an advertising banner

Posted by: N at January 28, 2024 05:40 PM (RjBju)

184 Food fails-- some looked painful.

I especially liked the popcorn in an open pan - what was the thinking here?

I was re-heating some pancakes in the microwave last week, and apparently set it for minutes instead of seconds. Very smokey!

Think I need a banana split...!lol

Posted by: mindful webworker - with pecans at January 28, 2024 05:40 PM (/pKMv)

185 Order the onion rings, they are harder to do at home than the fries

Posted by: N at January 28, 2024 05:42 PM (RjBju)

186 The monks who make both Green Chartreuse and Yellow Chartreuse decided to cut production way back and mostly limited to France.

They felt the production of Green and Yellow Chartreuse was interfering with their real job which is prayer.

So, cut back to spend more time with God.
Posted by: naturalfake

But Chartreuse is proof that God loves us and wants us to be happy.....

Posted by: zombie Ben Franklin, probably at January 28, 2024 05:42 PM (DgGvY)

187
185 Order the onion rings, they are harder to do at home than the fries
Posted by: N at January 28, 2024 05:42 PM (RjBju)

(Jump to top of page)

thin or thick

Posted by: rhennigantx at January 28, 2024 05:42 PM (ENQN6)

188 Duncanthrax,

Sous vide is all about controlling the water temperature... The size of the vessel is pretty irrelevant. I've heated a bathtub full of water and held it at temp before. A large cooler is a cinch.

Posted by: lin-duh at January 28, 2024 05:43 PM (d2Zdq)

189
thin or thick
Posted by: r

Both are food just order a bunch

Posted by: N at January 28, 2024 05:44 PM (RjBju)

190 Fwiw, adding anything to a beautiful woman is the same as enhancing a sunset with a plane towing an advertising banner
Posted by: N

Counterpoint: gift wrap.

On-topic counter-counterpoint: the counterpoint doesn't apply to steak with steak sauce.

Posted by: mikeski at January 28, 2024 05:44 PM (DgGvY)

191 I bought a 3/4 pound filet at the meat market. Had to be 3" tall. Snow on te ground so I was not going to grill it. I cut it in half and pan fried in butter. It's how i normally do steaks and I don't do them rare. A good steak will be tasty no matter how you do it or what you put on it. A tasteless steak needs all the help it can get.

Posted by: Notsothoreau at January 28, 2024 05:45 PM (L8hCM)

192
Counterpoint: gift wrap.

On-topic counter-counterpoint: the counterpoint doesn't apply to steak with steak sauce.
Posted by:

Posted by: N at January 28, 2024 05:46 PM (RjBju)

193 Skip

Yeah, sounds like disconnected linkage. Worst case scenario is broken handle assembly, if linkage clips directly to that. Best case, that a plastic clip between linkage & handle is broken.

Locksmith can determine the problem & usually have a stock of clips, can repair if that's what's up. If it's the handle, at least you can order the part from dealer and likely DIY or have 'smith install if cheaper than dealer...

Posted by: JQ at January 28, 2024 05:46 PM (njWTi)

194 I have found that tri-tip is great for bunches if things

Posted by: N at January 28, 2024 05:47 PM (RjBju)

195 ... and good meat does not need seasoning

Indeed, both are best without
Posted by: N at January 28, 2024 05:17 PM (RjBju)

Eh, I disagree with this. No salt or pepper?

Really? Even Bistecca alla Fiorentina which is about as simple as it gets uses salt and sometimes pepper.

Try boiling your steak in distilled water and tell me how great it is.

Posted by: naturalfake at January 28, 2024 05:47 PM (nFnyb)

196 Bread is out and "singing" now.

Posted by: lin-duh at January 28, 2024 05:48 PM (d2Zdq)

197 Halal
It was from Bon Apertit or Epicurious, from some woman's Ramadan pre dawn line up.
I assumed.

Posted by: From about that Time at January 28, 2024 05:48 PM (4780s)

198 And an Italian peasant loaf in the dutch oven too. Made a double sized loaf this week. It smells heavenly.

Posted by: Tonypete at January 28, 2024 05:48 PM (SAX5G)

199 enhance a beautiful woman because anything you would add to a beautiful woman just detract
So, no sauce?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle to maintain Moron standards at January 28, 2024 05:48 PM (oDiei)

200 To each his own but I am not a fan of the boiled in a bag. I can cook a perfect beef tenderloin roast in an hour and 15 minutes.

Posted by: Ben Had at January 28, 2024 05:50 PM (bn3/b)

201 My favorite quickie garlic bread when I just want a few pieces is to toast slices of baguette or Italian bread in the toaster, rub the toasted surface with the cut edge of a garlic clove then slather with softened butter. So simple, so good.

Posted by: Bigsmith at January 28, 2024 05:50 PM (+j+ar)

202 I have found that tri-tip is great for bunches if things
Posted by: N

I don't disagree.
My sister uses it for pot roast, it's delicious.
I grill with Old Bay Seasoning (just like my dad used to do it).
If I mix it up I use garlic, onion, salt, and pepper.

It's all good.

Posted by: AZ deplorable moron at January 28, 2024 05:50 PM (gJgs/)

203 Eh, I disagree with this. No salt or pepper?

Really? Even Bistecca alla Fiorentina which is about as simple as it gets uses salt and sometimes pepper.

Try boiling your steak in distilled water and tell me how great it is.
Posted by: n

Yeah, I could drag it down the Freeway a bit and then throw it over the engine for a bit too. 😀

There are many things that taste good with steak, however, if it is a good steak nothing enhances

Posted by: N at January 28, 2024 05:50 PM (RjBju)

204 Let's go Chiefs!

Posted by: nurse ratched at January 28, 2024 05:51 PM (EI3P2)

205 Patty melt?
Chili size!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle to maintain Moron standards at January 28, 2024 05:51 PM (oDiei)

206 I don't disagree.
My sister uses it for pot roast, it's delicious.
I grill with Old Bay Seasoning (just like my dad used to do it).
If I mix it up I use garlic, onion, salt, and pepper.

It's all good.
Posted by:

I happened upon it by accident because I needed sirloin but they were out.

Posted by: N at January 28, 2024 05:51 PM (RjBju)

207 > I have found that tri-tip is great for bunches if things
Posted by: N
________________

We got introduced to that cut of meat while in California. It's almost unheard of here in Kentucky. Once in a while the local Kroger's will have actual tri-tip cuts and we'll buy 2 or 3 just because.

Marinated with an oil and herb mix, or rubbed, or whatever. They're great for dinner, making sandwiches, breakfast burritos, etc.

Posted by: Martini Farmer at January 28, 2024 05:52 PM (Q4IgG)

208 enhance a beautiful woman because anything you would add to a beautiful woman just detract

So, no sauce?
Posted by: Commiss

Maybe some batter but nothing else

Posted by: N at January 28, 2024 05:52 PM (RjBju)

209
We got introduced to that cut of meat while in California. It's almost unheard of here in Kentucky. Once in a while the local Kroger's will have actual tri-tip cuts and we'll buy 2 or 3 just because.

Marinated with an oil and herb mix, or rubbed, or whatever. They're great for dinner, making sandwiches, breakfast burritos, etc.

Posted by:

It has great flavor

Posted by: N at January 28, 2024 05:54 PM (RjBju)

210 OT (fell asleep)
From Tech thread:
"$649.00 for the 24TB HD. Yowsers. Now I really want to talk to the manager about SSDs. In other news, you can get a 10 TB Seagate EXOS for $150.00 which for us mortals is a lot of space."

Posted by: Lost in Space at January 28, 2024 04:25 AM (ixmOo)
----
That's a refurbished drive for $150.

Posted by: Ciampino - Day's Update #xy at January 28, 2024 05:54 PM (qfLjt)

211 There are many things that taste good with steak, however, if it is a good steak nothing enhances
Posted by: N

Incorrect. Salt is needed no matter how good your cut is.

And women do improve with a bit of mystery. Do you always have to be so crass?

Posted by: nurse ratched at January 28, 2024 05:54 PM (EI3P2)

212 We got introduced to that cut of meat while in California. It's almost unheard of here in Kentucky.
Posted by: Martini Farmer

It's park of the loin. I was drafted by my brother to cook for one of his daughters weddings and the boxes of beef were labeled something-sirloin. I was shocked.
It's "part of the bottom sirloin subprimal cut".

Posted by: AZ deplorable moron at January 28, 2024 05:56 PM (gJgs/)

213 Try boiling your steak in distilled water and tell me how great it is.
Posted by: naturalfake at January 28, 2024 05:47 PM (nFnyb)

It's the only way!! Delicious!

Posted by: Paddy O'Malley at January 28, 2024 05:56 PM (iODuv)

214 Catsup is good once in awhile with a good steak.

Brings the flavor.

Posted by: Hairyback Guy at January 28, 2024 05:57 PM (R/m4+)

215 Falcon 9 • Starlink 6-38
January 28th
Launch time: 6:04-10:04 p.m. EST
(2304-0304 UTC)

http://tinyurl.com/mr43m762

Posted by: Ciampino -Today's Update #01 at January 28, 2024 05:57 PM (qfLjt)

216
To each his own but I am not a fan of the boiled in a bag. I can cook a perfect beef tenderloin roast in an hour and 15 minutes.

Posted by: Ben Had at January 28, 2024 05:50 PM

Fact Checker Decision: True

But I can ignore a beef tenderloin sealed in a bag, no chance of drying out, getting more tender every hour I ignore it, all day long.

Not impugning the work ethic of sous vide peeps. Oh wait, sure I am. I like the low probability of f'ing up. And the low spark of high heeled shoes.

Posted by: Divide by Zero at January 28, 2024 05:58 PM (nIvob)

217 Sous vide is all about controlling the water temperature... The size of the vessel is pretty irrelevant. I've heated a bathtub full of water and held it at temp before. A large cooler is a cinch.
Posted by: lin-duh at January 28, 2024 05:43 PM

Ok.

But I'm not seeing the point of sous videing brisket that you're trying to 'smoke'.

But I'm a simple Texan. Them there folks in New Yawk City do lots of stuff I don't grok.

Posted by: Duncanthrax at January 28, 2024 05:58 PM (a3Q+t)

218 And women do improve with a bit of mystery. Do you always have to be so crass?
Posted by:

How is there anything crass about admiring the form of a beautiful woman. How many men have spent hours ensuring the beauty of women in art throughout the centuries?

Why would you want to argue that?

Posted by: N at January 28, 2024 05:59 PM (RjBju)

219 Eat what tastes good to you.
Drink what you like.

I shall do the same.

And we will eat and drink and be merry.
Posted by: n

This is why we need laws against bestiality
Posted by: N at January 28, 2024 05:15 PM

That escalated quickly.

Posted by: RedMindBlueState at January 28, 2024 05:59 PM (Wnv9h)

220 Divide by Zero. I cook mine on a farberwate rotisserie.

Posted by: Ben Had at January 28, 2024 06:00 PM (bn3/b)

221 Something you will never see... someone doing a sous vide brisket at a Texas cook off. Embarrassing to laughed out of the state.

Posted by: Ben Had at January 28, 2024 06:04 PM (bn3/b)

222 Simmering meat in a single use plastic bag for hours on end is repulsive.

Learn to cook.

Do you really need more microplastics in your body? Didn't we get enough breathing through fiberglass masks for 2 1/2 years?

Posted by: nurse ratched at January 28, 2024 06:06 PM (aYmfF)

223 Something you will never see... someone doing a sous vide brisket at a Texas cook off. Embarrassing to laughed out of the state.

Posted by: Ben Had at January 28, 2024 06:04 PM (bn3/b)

Best brisket I ever had was Sous Vide.

Posted by: CharlieBrown'sDildo at January 28, 2024 06:06 PM (gSZYf)

224 CBD to the barrel

Posted by: nurse ratched at January 28, 2024 06:07 PM (aYmfF)

225
Divide by Zero. I cook mine on a farberwate rotisserie.

Posted by: Ben Had at January 28, 2024 06:00 PM

Sounds perfect. My very first home, a wreck, had a 'top and bottom' oven with a rotisserie. But the oven didn't work at all. But I thought the rotisserie was such a cool feature. Would have loved to try it out.

Posted by: Divide by Zero at January 28, 2024 06:09 PM (nIvob)

226 That's not to say I do not eat bbq, my favorite bbq brnd to the ground so I have been satisfying any bbq needs with buccees, but I am relatively certain they are doing bbq with utility grade

Posted by: N at January 28, 2024 06:09 PM (RjBju)

227 Just recently we had the pleasure of sampling a variety of meat (steak, burgers, hot dogs and a dessert ) from Omaha Steaks courtesy of my daughters. They do their meat right, from the simple stuff like dogs to the prime steak cuts. Definitely worth the cost.

So now we'll be taking advantage of many of their specials.

Posted by: irongrampa at January 28, 2024 06:09 PM (KATBx)

228 CBD, I will ply you with some brisket cooked here and we will revist this conversation.

Posted by: Ben Had at January 28, 2024 06:09 PM (bn3/b)

229 But I'm not seeing the point of sous videing brisket that you're trying to 'smoke'.

Posted by: Duncanthrax at January 28, 2024 05:58 PM (a3Q+t)

Because the best brisket isn't in the smoke for the entire cook. It's wrapped for part of the cook, and the smoke is always carefully controlled. It is relatively easy to smoke a brisket for a few hours and give it just the right kiss of smoke.

Posted by: CharlieBrown'sDildo at January 28, 2024 06:10 PM (gSZYf)

230 Sous vide sounds great, aside from the heat your food in plastic thingy

That is horrifying

Posted by: N at January 28, 2024 06:10 PM (RjBju)

231 CBD to the barrel

Posted by: nurse ratched at January 28, 2024 06:07 PM (aYmfF)

Are you imagining things again?

Posted by: CharlieBrown'sDildo at January 28, 2024 06:11 PM (gSZYf)

232 I will ply you with some brisket cooked here and we will revist this conversation.

Posted by: Ben Had at January 28, 2024 06:09 PM (bn3/b)

It's a deal!

Posted by: CharlieBrown'sDildo at January 28, 2024 06:12 PM (gSZYf)

233 CBD to the barrel

Posted by: nurse ratched at January 28, 2024 06:07 PM (aYmfF)

Are you imagining things again?
Posted by: CharlieBrown'sDildo at January 28, 2024 06:11 PM

Am I alone in thinking that this does not end well?

Posted by: RedMindBlueState at January 28, 2024 06:12 PM (Wnv9h)

234 It's time for a Brisket-Off in the Corsicana Octagon!

Posted by: All Hail Eris at January 28, 2024 06:12 PM (+RQPJ)

235 Toasted rye bread is the firm foundation on which all club sandwiches are built.

Posted by: Joe Kidd at January 28, 2024 06:13 PM (RMN7W)

236 Everyone saw the italicans.

Poofter

Posted by: nurse ratched at January 28, 2024 06:13 PM (ia4BW)

237 ...anything you would add to a beautiful woman just detract...

🎶...but you can leave your hat on...

Posted by: mindful webworker - randy! at January 28, 2024 06:13 PM (/pKMv)

238 I wear my meat snobbery as a badge of honor. If a steak isn't cut a 2 inches, I ain't buying it

Posted by: Ben Had at January 28, 2024 06:14 PM (bn3/b)

239 I wear my meat snobbery as a badge of honor. If a steak isn't cut a 2 inches, I ain't buying it
Posted by: Ben Had at January 28, 2024 06:14 PM

This is wisdom.

Posted by: RedMindBlueState at January 28, 2024 06:15 PM (Wnv9h)

240
Do you really need more microplastics in your body?

Posted by: nurse ratched at January 28, 2024 06:06 PM

That's why you wanna donate blood every couple of months, to reduce your microplastic level. I think it also lower blood pressure, so it's a two-fer.

I'm just supposin' here, so hang on, but I think there might be a point where donating too much blood becomes bad.

Posted by: Divide by Zero at January 28, 2024 06:15 PM (nIvob)

241 Hi Ben Had!

What's cooking?

Posted by: nurse ratched at January 28, 2024 06:15 PM (ia4BW)

242 I wear my meat snobbery as a badge of honor. If a steak isn't cut a 2 inches, I ain't buying it

Posted by: Ben Had at January 28, 2024 06:14 PM (bn3/b)

You'd like my butcher.

Posted by: CharlieBrown'sDildo at January 28, 2024 06:16 PM (gSZYf)

243 I wear my meat snobbery as a badge of honor. If a steak isn't cut a 2 inches, I ain't buying it
Posted by: B

Do you have a herd?

Posted by: N at January 28, 2024 06:16 PM (RjBju)

244 >>>> 10 TB Seagate EXOS for $150.00 which for us mortals is a lot of space."
Posted by: Lost in Space at January 28, 2024 04:25 AM (ixmOo)
----
That's a refurbished drive for $150.
Posted by: Ciampino -
------------------------

On buying from Amazxon or anywhere:

1. Bought a refurbished computer from Amazon and left it in the box for about 2 yrs. - reasons - . When I did boot it up things were not quite right. Long story short - within 3 days it cratered and will not boot.
2. Bought a brand new 500w heater, same store, year before last in preparation for this years cold spell. Unboxed it last freeze and nada.

Lessons learned: Always unbox and test regardless if you are going to put it into service or not.

Posted by: Braenyard at January 28, 2024 06:16 PM (jaRIy)

245 Tri-tip web search.

The funniest thing I saw was people telling, and showing, how to cut a tri-tip. They were cutting it wrong, guaranteed to make great tri-tip tough as shoe leather.
The right way to cut tri-tip: look at the meat, notice there is a 'long side', you cut from the point opposite from that long side, makes for tender servings.
If you cut from one of the 'more abrupt' points of the long-side, makes for less than optimal servings.

Posted by: AZ deplorable moron at January 28, 2024 06:16 PM (gJgs/)

246 Do you really need more microplastics in your body?

Posted by: n

What she said

Posted by: N at January 28, 2024 06:16 PM (RjBju)

247 Poofter

Posted by: nurse ratched at January 28, 2024 06:13 PM (ia4BW)

Not me! I have a .45ACP on my hip.

Posted by: CharlieBrown'sDildo at January 28, 2024 06:17 PM (gSZYf)

248 Game's over!

Posted by: Don Black at January 28, 2024 06:18 PM (geLO8)

249 Steak sauce does not belong on steak, and no amount of argument will sway me and the other real men and women who know how to eat steak.

I find the juices left after the steak is cooked make an excellent sauce...

Posted by: jim (in Kalifornia) at January 28, 2024 06:18 PM (ynpvh)

250 nurse, I missed lunch today so I'm fixing up some pork quesadillas with spicy guacamole and sour cream.

Posted by: Ben Had at January 28, 2024 06:18 PM (bn3/b)

251 It's time for a Brisket-Off in the Corsicana Octagon!
Posted by: All Hail Eris

I'll participate!
I'll throw my pellet smoker in the back of my truck!
I recently found the owner's manual it it showed how to run the full size smoker off a 12v battery! Yea!

Posted by: AZ deplorable moron at January 28, 2024 06:19 PM (gJgs/)

252 And don't think that the rest of you are off the hook with maple syrup and French Toast: so why don't you put maple syrup on your steaks and chops and chicken?

Simple. French toast really is neither sweet nor savory, so depending what you add, you can make it swing either way. Call it bi-flavoral (like bi-sexual?)

Posted by: jim (in Kalifornia) at January 28, 2024 06:19 PM (ynpvh)

253 Not me! I have a .45ACP on my hip.
Posted by: CharlieBrown'sDildo at January

And I have a 12g shotgun on my lap.

Posted by: nurse ratched at January 28, 2024 06:20 PM (ia4BW)

254 The Baltimore Ravens F**king SUCK !!!!!!!!!!!!!!!!!!!!!!!!!!

Posted by: Franklin Steinhofer at January 28, 2024 06:20 PM (15lwl)

255 Chiffonade those Brussel sprouts and sauté them with onion and garlic, salt and pepper. Then finish with a drizzle of Mike’s Hot honey.

Posted by: Hammer Dog at January 28, 2024 06:20 PM (gf2Ru)

256 CBD, I am getting so close to being able to sit at your table!

Posted by: Ben Had at January 28, 2024 06:20 PM (bn3/b)

257 YUM!

That's all I got.

Posted by: Just sayin at January 28, 2024 06:20 PM (OIFPS)

258 1:32 of "Idiots in the kitchen" was enough.

Posted by: Miley, okravangelist at January 28, 2024 04:10 PM (w6EFb)

I clicked through in about two minutes, which as you point out is plenty. I get tired of being reminded how f*cking stupid some people are...
Posted by: CharlieBrown'sDildo

May be Weasel can start running "Idiots with Guns".
A trendline tieing the posts together.

By giving up early you missed 'Checken Leg Man" at 8:50, and
'Frito Bandito' at 11:10. Chickie at the end doing 'ChemJeff Steak' was OK too.

Posted by: Itinerant Alley Butcher at January 28, 2024 06:21 PM (cOq4q)

259 I have made full rye flour bread, but I get better loafs from using both rye and wheat flour. For one thing, I like a loaf that rises

Posted by: Kindltot at January 28, 2024 06:23 PM (D7oie)

260
The Baltimore Ravens F**king SUCK !!!!!!!!!!!!!!!!!!!!!!!!!!

Posted by: Franklin Steinhofer at January 28, 2024 06:20 PM

Now it's gonna be like that damn Groundhog and we get six more weeks of Taylor Swift.

Posted by: Divide by Zero at January 28, 2024 06:23 PM (nIvob)

261 257 YUM!

That's all I got.

Posted by: Just sayin
------------

Yeah, the thought of a steak cook off stimulates the salivary glands.

Posted by: Braenyard at January 28, 2024 06:25 PM (jaRIy)

262 238 I wear my meat snobbery as a badge of honor. If a steak isn't cut a 2 inches, I ain't buying it
Posted by: Ben Had at January 28, 2024 06:14 PM (bn3/b)

This is the wisdom on which I was raised. A NY strip of proper thickness awaits the New Braunfels as we speak. Auditioning a Norton Malbec based on a friend's recommendation. We'll see...

Posted by: Joe Kidd at January 28, 2024 06:27 PM (RMN7W)

263 nurse, I missed lunch today so I'm fixing up some pork quesadillas with spicy guacamole and sour cream.
Posted by: Ben Had at January 28, 2024 06:18 PM

I just made a quick chicken quesadilla, meself.

Posted by: RedMindBlueState at January 28, 2024 06:29 PM (Wnv9h)

264 Last year I cooked up apple butter using apple and pear juice as the sweetener, and that turned out lovely. Next year I think I will try to preserve a lot more of that.

Posted by: Kindltot at January 28, 2024 06:30 PM (D7oie)

265 CBD, I am getting so close to being able to sit at your table!

Posted by: Ben Had at January 28, 2024 06:20 PM (bn3/b)

Cool!

Posted by: CharlieBrown'sDildo at January 28, 2024 06:31 PM (gSZYf)

266 Years ago I went to one of those BBQ "cook-off shows" that was filmed for TV. The food would have been tossed (local law) had it not been consumed on the property.

Holy shit....

Posted by: Martini Farmer at January 28, 2024 06:31 PM (Q4IgG)

267 May be Weasel can start running "Idiots with Guns".
A trendline tieing the posts together.

Posted by: Itinerant Alley Butcher at January 28, 2024 06:21 PM

I recommend Brandon Herrera's "Darwin Award" videos. Pretty much the same thing.

Posted by: RedMindBlueState at January 28, 2024 06:31 PM (Wnv9h)

268 I have made full rye flour bread, but I get better loafs from using both rye and wheat flour. For one thing, I like a loaf that rises

Posted by: Kindltot at January 28, 2024 06:23 PM (D7oie)

My typical ratio is 4:1 white:rye flour. But handling the dough is tough.

Posted by: CharlieBrown'sDildo at January 28, 2024 06:32 PM (gSZYf)

269 Finnish Ruisleippa made with 100% rye flour is something I grew up on. Good stuff. Fat chance of finding any here in the Natural State.

Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at January 28, 2024 06:32 PM (0EOe9)

270 MoMe planning is in the air!

Posted by: Ben Had at January 28, 2024 06:33 PM (bn3/b)

271 Oh, and 3 quarts of fresh kimchee are fermenting away on my counter.

Posted by: RedMindBlueState at January 28, 2024 06:33 PM (Wnv9h)

272 MoMe planning is in the air!
Posted by: Ben Had at January 28, 2024 06:33 PM

I love the smell of Corsicana in the morning.

Smells like....Morons.

Posted by: RedMindBlueState at January 28, 2024 06:35 PM (Wnv9h)

273 271 Oh, and 3 quarts of fresh kimchee are fermenting away on my counter.

Posted by: RedMindBlueState at January 28, 2024 06:33 PM (Wnv9h)

A (former) SIL did that in my Dad's house...he was not thrilled with the smell.

Posted by: jim (in Kalifornia) at January 28, 2024 06:35 PM (ynpvh)

274 Oh, and 3 quarts of fresh kimchee are fermenting away on my counter.

Posted by: RedMindBlueState at January 28, 2024 06:33 PM (Wnv9h)

We need to figure out a trade!

How about duck fat?

Posted by: CharlieBrown'sDildo at January 28, 2024 06:36 PM (gSZYf)

275
Smells like....Morons.
Posted by: RedMindBlueState

That's on Saturday night, right? Just the right bouquet of spent ammo after a feast.

Posted by: AZ deplorable moron at January 28, 2024 06:36 PM (gJgs/)

276 About French Toast...
"The first reference to French toast dates back to the second century when the Romans called it aliter dulcia or another sweet dish."

Posted by: jim (in Kalifornia) at January 28, 2024 06:37 PM (ynpvh)

277 We need to figure out a trade!

How about duck fat?
Posted by: CharlieBrown'sDildo at January 28, 2024 06:36 PM

Hmmm...

*checks freezer*

Got plenty of duck fat.

I'll settle for a drink in NH.

Posted by: RedMindBlueState at January 28, 2024 06:38 PM (Wnv9h)

278 Was it here? ,come to think of it doubt it. There is a video on the origin of French Toast.
Maybe I found it and posted it.

Posted by: Skip at January 28, 2024 06:39 PM (fwDg9)

279 Okay, anathema to CBD:

http://tinyurl.com/43d5sh7m

Toppings for French Toast (her list):
1) Syrup
2) Honey
3) Powdered Sugar
4) Peanut Butter
5) Fresh Fruit
6) Carmelized Bananas
7) Herbed Butter

Scrambled Eggs
9) Avocado
10) Halloumi Cheese & Honey
11) Smoked Turkey and Poached eggs
12) Cream Cheese and Salmon

"Maple syrup is probably the most common sweet topping to serve with French toast."

I guess that puts you in the minority, CBD...

Posted by: jim (in Kalifornia) at January 28, 2024 06:40 PM (ynpvh)

280 Currently snacking on some pulled pork. BBQ sauce has been banished from the house as we’re trying to cut back on sugar, but it needs something to go with it…

Posted by: Corona exile-back_in_exile at January 28, 2024 06:40 PM (URIv5)

281 My only question with flavored spirits is from what source does said flavoring come? Peanut butter flavored whiskey, to take one example, might be worth a try if the flavor is not derived from an alcohol based extract that was formulated to approximate someone's idea of peanut butter.

Given the variety of flavored bitters on the market nowadays, one can experiment with a good rye whiskey base without committing to a bottle of a flavor that your palate may quicky tire from.

Posted by: Joe Kidd at January 28, 2024 06:41 PM (RMN7W)

282 280 Currently snacking on some pulled pork. BBQ sauce has been banished from the house as we’re trying to cut back on sugar, but it needs something to go with it…
Posted by: Corona exile-back_in_exile

Do a whit bbq sauce.

Mayo, horseradish, apple cider vinegar and some cayenne pepper.

Posted by: nurse ratched at January 28, 2024 06:42 PM (C/x7Y)

283 Molasses on French toast. Thank me later.

Posted by: Ben Had at January 28, 2024 06:44 PM (bn3/b)

284 Nurse that sounds great! I might not have to reduce the spice level either.

Posted by: Corona exile-back_in_exile at January 28, 2024 06:46 PM (URIv5)

285 Mayo, horseradish, apple cider vinegar and some cayenne pepper.
Posted by: nurse ratched at January 28, 2024 06:42 PM

Hmmm...I have these things. This might work.

Posted by: RedMindBlueState at January 28, 2024 06:47 PM (Wnv9h)

286 Mayo, horseradish, apple cider vinegar and some cayenne pepper.

Posted by: nurse ratched at January 28, 2024 06:42 PM (C/x7Y)

Checks for ingredients. Checks pork roast. I'm in with that 100% nurse.

Posted by: Just sayin at January 28, 2024 06:49 PM (OIFPS)

287 283 Molasses on French toast. Thank me later.
Posted by: Ben Had at January 28, 2024 06:44 PM (bn3/b)

Little has been experimenting with peanut butter and molasses sammiches. Molasses is one of those secret ingredients in a few of my sauces and baked goods, so it's always in my kitchen.

Posted by: Joe Kidd at January 28, 2024 06:49 PM (RMN7W)

288 My SIL and nephew just turned me onto a real good Italian store in my borough. It is on the opposite side of the island but I dropped by yesterday after visiting and picked up some stuff. some pre-made Chicken Parm (which I just had, tasty) fresh mozzarella and some dry sausage.
I think the mozzarella was some of the best I ever had.

Posted by: Scuba Dude at January 28, 2024 06:53 PM (f0/sc)

289 Got plenty of duck fat.

I'll settle for a drink in NH.

Posted by: RedMindBlueState at January 28, 2024 06:38 PM (Wnv9h)

A rich man!

Deal!

Posted by: CharlieBrown'sDildo at January 28, 2024 06:55 PM (gSZYf)

290 Joe Kidd, my date loaf is all molasses and rum.

Posted by: Ben Had at January 28, 2024 06:56 PM (bn3/b)

291 Has anyone seen Bitter Clinger around?

Posted by: nurse ratched at January 28, 2024 06:57 PM (IUmF8)

292 Pulled Pork + Alabama White Sauce = YUM

Posted by: Kathy at January 28, 2024 06:57 PM (LPNLk)

293 Oops, thanks up above for the reminder. Just put in my Walmart delivery order and I forgot that I wanted to get some horseradish. Rectified that matter. BTW, wally world's horseradish mustard (Great Value) actually has horseradish in it. Good zip.

Posted by: bill in arkansas, not gonna comply with nuttin, waiting for the 0300 knock on the door at January 28, 2024 06:58 PM (0EOe9)

294 Got plenty of duck fat.

I'll settle for a drink in NH.

Posted by: RedMindBlueState at January 28, 2024 06:38 PM (Wnv9h)

A rich man!

Deal!
Posted by: CharlieBrown'sDildo at January 28, 2024 06:55 PM

*fistbump*

Posted by: RedMindBlueState at January 28, 2024 06:58 PM (Wnv9h)

295 @280 G. Hughes makes sugar free sauce and ketchup. It is good.
http://tinyurl.com/ms8nbtba

Posted by: Way, Way Downriver at January 28, 2024 07:00 PM (zdLoL)

296 Simple home dining

Had eggs on hash browns for dinner the other night.

Had creamed tuna on rice another night.

What to have? What to have?

Milady went wild and made the tuna on hash browns. Interesting textures blend..

Keeping it simple.
_____
Nic link to old webwork poster
"Serving Suggestion"

Posted by: mindful webworker - with glazed carrots at January 28, 2024 07:03 PM (/pKMv)

297 Brisket at the MoMe????Please!!!!!
I'm eating fresh bread and Kerigold butter, yum!

Posted by: lin-duh at January 28, 2024 07:06 PM (1Bjmx)

298 Rootin' tootin' shootin' NOOD

https://acecomments.mu.nu/?post=408082

Posted by: mindful webworker - pow at January 28, 2024 07:06 PM (/pKMv)

299 290 Joe Kidd, my date loaf is all molasses and rum.
Posted by: Ben Had at January 28, 2024 06:56 PM (bn3/b)

Temptress...

Posted by: Joe Kidd at January 28, 2024 07:06 PM (RMN7W)

300 Thanks for the Birthday Wishes everyone !

Posted by: JT at January 28, 2024 07:07 PM (T4tVD)

301 "54 FARM DUST
http://tinyurl.com/2ksuwue3
I never heard of this all-purpose seasoning until today ... Can be purchased, or can be DIY'd at home ... Salt, onion powder, garlic powder, black pepper, thyme, oregano, rosemary, and basil are pulsed in a spice grinder, then poured into a clean empty shaker.

Posted by: Kathy"

I made something not too different for a wilderness camping trip last year; it worked okay for the 2 times I actually cooked something other than coffee ...

Posted by: sock_rat_eez - these lying bastardi e stronzi have been lying for decades at January 28, 2024 07:12 PM (WsTvr)

302 Ꮤhat's up, I would like tߋ ѕubscribe for this wｅb site
to get most recent updates, thսs where can i do it pleasе help oᥙt.

Posted by: volunteer at January 28, 2024 07:41 PM (NgT/L)

303 Steak sauce is pub sauce and only goes on fried fish (and chips.)

Posted by: Ben Sears at January 28, 2024 08:42 PM (56P6v)

304 Making a patty melt is a lot like building a fortification...

I think that's a good analogy.
Posted by: Tom Perry at January 28, 2024 04:28 PM (MX0bI)
------------
Gotta watch out for the murder holes, though.
Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight at January 28, 2024 05:04 PM (0gvpA)
*********
You got that right. I bit into a patty melt, and searing-hot juices squirted all over my lips.

This analogy is perfect.

Posted by: Tom Perry at January 29, 2024 12:47 AM (MX0bI)

305 Friendly's isn't.

Some of the worst experiences at a restaurant was there. Had the waitress just flat out ignore our family, in a near-empty room. And this was probably in the late 90's, not recently. At another time and location, waited at the walk-up counter to purchase a sundae. Waited several minutes, but nobody even cared to look at the front for customers. Wasn't long after that it closed down, too.

Miss the peanut butter cup sundaes, though.

Posted by: Another Anon at January 29, 2024 01:01 AM (hwP7U)

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Posted by: Danilo Luis at February 24, 2024 12:23 PM (9G6c2)

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