Food Thread: Duck, Duck Fat, And Other Glories Of Western Civilization

[No politics or I will get cranky]

Screw "balance." Ignoring the idiocy of the government's food recommendations, which seem to be produced by a cabal of Big-Ag plus some retarded functionaries working in a sub-basement of a D.C. government building, balance in cooking should be a function of the use of herbs and spices and fats to make the food you are cooking as delicious and pleasing as possible.

Meals should be appropriate fuel for our bodies, and some people are content to eat with that goal in mind. But many of us take elemental pleasure in the act of making and consuming that fuel, and balanced foods that tickle and please the palate without overwhelming it with one flavor seem to be the goal for most cooks.

Sure, a big fat steak grilled to perfection is as simple as it gets, but how much better is that steak when it is salted perfectly, and the richness of the fat and the intensity of the beefy flavor is balanced with the glorious punch of salt? Or a bowl of chili, laden with beans and carrots and beef, but also with a wonderful spicy backbone from chilies and cumin and maybe a touch of Mexican oregano, with a delicious undertone from caramelized onions and the barest hint of garlic?

Simplicity and balance are obviously not mutually exclusive, and complex recipes with lots of ingredients may not be any more in balance than that steak.

And to make it more complicated lovers of spicy food, among whom I count myself, have experience with blazingly spicy foods that are nonetheless delicious and complex, even though that heat threatens -- but doesn't quite manage to -- overwhelm our taste buds.

Yeah...I have no real explanation for this, but I know balance when I taste it, and I'll bet you do too!

As for dietary balance? The government can take its diet edicts and shove 'em, along with most of what it has told us about our health in the last 50 years! Eat what you want*. It's nobody's business but yours.

* Except Maple Syrup on French Toast...thank is a crime against nature and all that is good and pure about food.

******
Oh hell...Eat, drink and be merry. That's the best revenge against the pinch-faced food scolds and the priests of the Sustainable Organic Church Of The Carbon Apocalypse.

Drink booze, eat fat, chomp down on as much red meat as makes you happy, and ignore the latest fads about "Healthful Foods!" They are mostly nonsense, and just make us all unhappy, because they do not taste good!

******

Roasted or broiled oysters are delicious! The classic Oysters Rockefeller can be had at most steakhouses, but there are wonderful variations, including the famous New Orleans char-grilled oysters that are absolutely worth eating.

Here's a fun looking recipe that makes me want to rush out and buy a dozen just to see whether they are as good as they sound.

Broiled Oysters with Chile Butter

I would use something other than plain old red pepper flakes...some sort of good dried chile would elevate this dish. But in a pinch? Anything spicy will do.

******
I imagine that RedMIndBlueState is way ahead of us, but in case someone needs a primer, The Ultimate Guide to Cooking Camel Meat should take care of your next exotic (or disgusting) food forays.
******

******That's the first time I have spatchcocked a duck, and I think it is a keeper of a technique. The duck cooked perfectly evenly, and all of the fat that I wanted to render ended up in the bottom of the pan, which is just perfect. I carefully drained it before I finished the duck with a sweetish glaze in a hot oven, because my kitchen hood stinks, and I did not want to fill the house with smoke!

And that is the fat that I rendered from all of the extra skin and fat that I trimmed away from the duck before I roasted it. I cut it all up, tossed it in a pot with a cover, and rendered over a couple of hours on very low heat. When it was all rendered I took the top off, increased the heat a bit to drive off the water, and when the temperature exceeded boiling I was done!

That there is liquid gold!

******

******
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

Posted by: Skip at January 21, 2024 04:01 PM (fwDg9)

2 Throws carrot sticks

Posted by: Skip at January 21, 2024 04:01 PM (fwDg9)

3 I've had duck fat fries and they were meh.

Posted by: AZ deplorable moron at January 21, 2024 04:02 PM (pCve/)

4 I usually save most of the fat from the duck.

Sometimes I'll put a dab behind the ears, just because.

Posted by: Thomas Bender at January 21, 2024 04:05 PM (XV/Pl)

5 Sustainable Organic Church Of The Carbon Apocalypse.

Now I want to get some bumper stickers with this logo and put them on some random lefties' cars.

Posted by: Helena Handbasket at January 21, 2024 04:05 PM (llON8)

6 hiya

Posted by: JT at January 21, 2024 04:06 PM (T4tVD)

7 Duck bacon. Talk to Gordon Ramsey.

Posted by: Hokey Pokey at January 21, 2024 04:06 PM (yJHZT)

8 I've had duck fat fries and they were meh.

Posted by: AZ deplorable moron at January 21, 2024 04:02 PM (pCve/)

I'll bet they were undercooked.

Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:06 PM (gSZYf)

9 Flap meat for the win!
I just used flap sirloin for fajitas 2 nights ago. The fajitas were a success.

Posted by: AZ deplorable moron at January 21, 2024 04:06 PM (pCve/)

10 I've had duck fat fries and they were meh.
Posted by: AZ deplorable moron at January 21, 2024 04:02 PM (pCve/)

From a skinny duck, no doubt.

Posted by: JT at January 21, 2024 04:07 PM (T4tVD)

11 "and the barest hint of garlic?"
And
"garlic...lots of garlic!"

You are confusing yourself and your loyal readers!

Posted by: AZ deplorable moron at January 21, 2024 04:08 PM (pCve/)

12 I have never tried cooking with duck fat.

*audience gasps*

Someday I may have my own ducks, but that's pretty far down the list.

Posted by: Helena Handbasket at January 21, 2024 04:08 PM (llON8)

13 I really don't get how dairy products got into vegan laws.
Cows that don't get milking will not be better off. Milk then butter and cheese as well as yogurt cream, and all kinds of other dairy are renewable without hurting anything.

Posted by: Skip at January 21, 2024 04:08 PM (fwDg9)

14 duck sounds great

Posted by: rhennigantx at January 21, 2024 04:08 PM (lwOKI)

15 I've had duck fat fries and they were meh.

Posted by: AZ deplorable moron at January 21, 2024 04:02 PM (pCve/)

I'll bet they were undercooked.
Posted by: CharlieBrown'sDildo

Not sure if they were undercooked, they still disappeared as fast as the beer did...

Posted by: AZ deplorable moron at January 21, 2024 04:09 PM (pCve/)

16 Later doing fried chicken, so have leftovers before going to work this week. Pizza tomorrow

Posted by: Skip at January 21, 2024 04:09 PM (fwDg9)

17 I've been binge watching a YOUTUBE cooking show called Guga's Foods. The host, Guga does extreme experiments with food, often involving dry aging steaks.
I doubt I'll ever try any of his recipes for lack of skill plus the expense.
For instance I'm never going to buy a dry aging cabinet. Nor will I make a cheeseburger out of dry aged wagyu.
I suppose I could cure egg yokes or make beef marrow butter.
But that's about it.
Nonetheless I find the show fascinating.

Posted by: Northernlurker at January 21, 2024 04:09 PM (2N2BV)

18 So about 20 oz filet waigue
Genesis B 5000 about 200
Smoke chips and a beer on the burners in alum cups
Around 40 minutes
Then rest while I get skillet to 500
About 2 minutes on each side

GREAT

Posted by: rhennigantx at January 21, 2024 04:11 PM (lwOKI)

19 Good afternoon, horde!

I have four balls of pizza dough in the fridge that I made yesterday. Pizza for supper tonight!

Since dystopian apocalypse is coming, I'm going to eat all the bread I want. Which is all the bread.

Posted by: Dash my lace wigs! at January 21, 2024 04:11 PM (OX9vb)

20 I imagine that RedMIndBlueState is way ahead of us, but in case someone needs a primer, The Ultimate Guide to Cooking Camel Meat should take care of your next exotic (or disgusting) food forays.
----
What about dromedary meat? he asks....

and also Llamas, must cook llamas .... 'First remove redundant L, .... can do this after skinning ......'

Posted by: Ciampino - Not Carl Wheezer today at January 21, 2024 04:11 PM (qfLjt)

21 rub some duck fat on it

Posted by: rhennigantx at January 21, 2024 04:12 PM (lwOKI)

22 Since dystopian apocalypse is coming, I'm going to eat all the bread I want. Which is all the bread.

Posted by: Dash my lace wigs! at January 21, 2024 04:11 PM (OX9vb)

starter biscuits would be a great start

Posted by: rhennigantx at January 21, 2024 04:12 PM (lwOKI)

23 CBD,

So how much duck fat do you think you rendered off the bird?

Posted by: Additional Blond Agent, STEM Guy, Personne of Quality at January 21, 2024 04:13 PM (/HDaX)

24 rub some duck fat on it

Posted by: rhennigantx at January 21, 2024 04:12 PM (lwOKI)

And then slap hot iron on it!

Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:13 PM (gSZYf)

25 Eat what you want

That's what he said:
https://shorturl.at/hGJ13

Posted by: Helena Handbasket at January 21, 2024 04:13 PM (llON8)

26 Now I want to get some bumper stickers with this logo and put them on some random lefties' cars.
Posted by: Helena Handbasket at January 21, 2024 04:05 PM (llON

Same!

Posted by: Dash my lace wigs! at January 21, 2024 04:13 PM (OX9vb)

27 I imagine that RedMIndBlueState is way ahead of us, but in case someone needs a primer, The Ultimate Guide to Cooking Camel Meat should take care of your next exotic (or disgusting) food forays.
----
What about dromedary meat? he asks....

and also Llamas, must cook llamas .... 'First remove redundant L, .... can do this after skinning ......'
Posted by: Ciampino - Not Carl Wheezer today at January 21, 2024 04:11 PM

Camel? Not yet....

Posted by: RedMindBlueState at January 21, 2024 04:14 PM (hhERr)

28 The last time I ate duck it was with a friend in Maryland. He had shot it and cooked it And unfortunately there is a piece of lead shot still in it. I did not complain But I did drop the shot on my plate which landed with a nice clink.
I think the experience ruined duck for me.

Posted by: gourmand du jour at January 21, 2024 04:14 PM (MeG8a)

29 Duck bacon. Talk to Gordon Ramsey.

Posted by: Hokey Pokey at January 21, 2024 04:06 PM (yJHZT)

Duck Bacon. Blarg! What a disappointment.

I thought it would be delicious.

It wasn't. A big nothing. Less toothsome than horrible turkey bacon, which should be the scum ridden bottom of the bacon barrel for all good thinking Americans.

Posted by: naturalfake at January 21, 2024 04:14 PM (nFnyb)

30 Who has cooked a beeves half?

In a pit.

Done goat and pig.

Posted by: rhennigantx at January 21, 2024 04:14 PM (lwOKI)

31 Spicy chicken, sun dried tomatoes, shredded parmesan cheese, lettuce and spicy ranch dressing wrapped up in a basil and tomato tortilla.

Finger food Sunday.... or something.

Posted by: Martini Farmer at January 21, 2024 04:15 PM (Q4IgG)

32 So how much duck fat do you think you rendered off the bird?

Posted by: Additional Blond Agent, STEM Guy, Personne of Quality at January 21, 2024 04:13 PM (/HDaX)

That container plus a six-ounce ramekin. So...20 ounces?

Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:15 PM (gSZYf)

33 "I've been binge watching a YOUTUBE cooking show called Guga's Foods."

I sometimes watch Uncle Roger.

His tips for fried rice are spot on.

Posted by: Village Idiot's Apprentice at January 21, 2024 04:16 PM (hH3Px)

34 And then slap hot iron on it!
Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:13 PM (gSZYf)

Is this a cooking or second aid thread???

Posted by: rhennigantx at January 21, 2024 04:16 PM (lwOKI)

35 Oddly enough, I did butcher a duck ir the RMBS Mom yesterday for sous viding.

She got some good duck fat and cracklin's out of that skin.

Posted by: RedMindBlueState at January 21, 2024 04:16 PM (hhERr)

36 I tried some camel in the ME. Didn't care for it.

Posted by: Mr Aspirin Factory, red heifer owner at January 21, 2024 04:17 PM (R4t5M)

37 That container plus a six-ounce ramekin. So...20 ounces?
Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:15 PM (gSZYf)

Wow! That beats the "put the skin in the blender trick" by a long shot.

Posted by: Additional Blond Agent, STEM Guy, Personne of Quality at January 21, 2024 04:17 PM (/HDaX)

38 “It is your imagination, and your technique that can help you reach the Olympian heights of all those who practice the culinary arts, where it is realized that we live to eat, rather than eat to live.”—Vrest Orton

Posted by: Stephen Price Blair at January 21, 2024 04:17 PM (EXyHK)

39
I made Beef and Guinness Stew yesterday.

Stupidly simple and delicious. I served it over mashed potatoes as they do in Ireland.*

I suggest you make it now. Right now!!!!!

*They serve everyfuckingthing in Ireland with mashed potatoes....Even potatoes!

Posted by: naturalfake at January 21, 2024 04:18 PM (nFnyb)

40 And then slap hot iron on it!
Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:13 PM (gSZYf)

bite the belt medicine
bite the pillow sex

Posted by: rhennigantx at January 21, 2024 04:18 PM (lwOKI)

41 13 I really don't get how dairy products got into vegan laws.
Cows that don't get milking will not be better off. Milk then butter and cheese as well as yogurt cream, and all kinds of other dairy are renewable without hurting anything.

Posted by: Skip at January 21, 2024 04:08 PM (fwDg9)
----
Something about keeping them having calves in order to produce milk, and killing the calves (veal anyone)?

Posted by: Ciampino - Mother cows do miss their babies. at January 21, 2024 04:18 PM (qfLjt)

42 Posted by: Additional Blond Agent, STEM Guy, Personne of Quality at January 21, 2024 04:17 PM (/HDaX)

Thebsame place that sold me the duck also carries duck fat. Stupidly expensive...offensively expensive little containers.

So I am feeling quite virtuous today!

Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:19 PM (gSZYf)

43 Have some pork in the crock pot with a pepper and cilantro based Goya sauce, lime juice, and green onion. Kitchen smells pretty damn good.

Posted by: Mr Aspirin Factory, red heifer owner at January 21, 2024 04:20 PM (R4t5M)

44 Camel? Not yet....
Posted by: RedMindBlueState at January 21, 2024 04:14 PM (hhERr)

camsheepgoatturkducken

1. Slaughter 1 medium sized camel

Posted by: rhennigantx at January 21, 2024 04:20 PM (lwOKI)

45 Last week mentioned got vanilla beans to make extract, someone mentioned rum but not a rum drinker so what type?
Isn't there strong and flavor types?

Posted by: Skip at January 21, 2024 04:21 PM (fwDg9)

46 Tried a lot of new things this week.

Made homemade pizza with Italian Sausage, Roast Radicchio, and Ricotta.

Unusual combo but it worked fine. It was delish and got compliments.

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

47 Duck enchiladas in blue corn tortillas.

Posted by: Ben Had at January 21, 2024 04:22 PM (eNb+U)

48 *They serve everyfuckingthing in Ireland with mashed potatoes....Even potatoes!
Posted by: naturalfake at January 21, 2024 04:18 PM (nFnyb)

the potatoes potatoes potatoes potatoes potatoes potatoes and potatoes hasnt much potatoes.

Posted by: rhennigantx at January 21, 2024 04:22 PM (lwOKI)

49 I wonder how one goes about rendering a camel hump?

Posted by: Village Idiot's Apprentice at January 21, 2024 04:22 PM (hH3Px)

50 So I am feeling quite virtuous today!
Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:19 PM (gSZYf)

Noice! Last time I had duck fat around, it was a mix of boutique expensive and home rendered, enough to do a proper confit.

Posted by: Additional Blond Agent, STEM Guy at January 21, 2024 04:22 PM (/HDaX)

51 [Croc-boy is deficient in many things, but apparently he can't read!]

Posted by: garrett at January 21, 2024 04:23 PM (k3dnw)

52 There's a Basque cocktail called a kalimotxo that's red wine and coke over ice with a splash of lemon juice.

Not awful.

Posted by: peacelovewoodstock at January 21, 2024 04:23 PM (rWlYS)

53 Tabasco factory:
http://tinyurl.com/2s3yztra

Posted by: Miley, okravangelist at January 21, 2024 04:23 PM (w6EFb)

54 Whoops.

I might have made CBD excessively cranky there.

Posted by: garrett at January 21, 2024 04:23 PM (k3dnw)

55 >>Made homemade pizza with Italian Sausage, Roast Radicchio, and Ricotta.

Loooove ricotta on pizza! Add carmelized onions and bacon to a white pizza w/ricotta, yum!!

Posted by: Lizzy at January 21, 2024 04:23 PM (NKqpy)

56
So I am feeling quite virtuous today!
Posted by: CharlieBrown'sDildo

And you're going to be rich after you start offering duck fat at the local farmer's market!

Posted by: AZ deplorable moron at January 21, 2024 04:23 PM (pCve/)

57 I doubt even CBD has a dry aging cabinet.

Posted by: Northernlurker at January 21, 2024 04:23 PM (2N2BV)

58 I'm preparing some deepfry chicken fingers, using my original excellent coating mix that I found online
side of fries

Posted by: Don Black at January 21, 2024 04:24 PM (geLO8)

59 >>Duck enchiladas in blue corn tortillas.

Confit and with some wilted greens and a sharp cheese. I can endorse that.

Posted by: garrett at January 21, 2024 04:24 PM (k3dnw)

60 "*They serve everyfuckingthing in Ireland with mashed potatoes....Even potatoes! "

I love me some Bangers & mash.

With good brown gravy.

Posted by: Village Idiot's Apprentice at January 21, 2024 04:25 PM (hH3Px)

61 >>>>Made homemade pizza with Italian Sausage, Roast Radicchio, and Ricotta.

Nice.

Posted by: garrett at January 21, 2024 04:25 PM (k3dnw)

62 I just got my first Jersey roll from Amazon. I sliced it and microwaved it a bit and it's pretty good. A bit salty.

Anybody here have any recommendations on serving?

I was thinking in some fried rice.

Posted by: pawn at January 21, 2024 04:25 PM (QB+5g)

63 Amazon has a habanero-based hot sauce, product of Colombia

anybody ever had this?

Posted by: Don Black at January 21, 2024 04:25 PM (geLO8)

64 I had maple syrup on French Toast this morning. Mahhhhhhhhvelous.

Posted by: Muad'dib at January 21, 2024 04:25 PM (ER9HB)

65 Have some pork in the crock pot with a pepper and cilantro based Goya sauce, lime juice, and green onion. Kitchen smells pretty damn good.

I’ll bet it does. That sounds great.

Posted by: Stephen Price Blair at January 21, 2024 04:25 PM (EXyHK)

66 .........................carrots??!!@&!

Posted by: look whats not at January 21, 2024 04:26 PM (nakGR)

67 Support your Argentine Wineries!
Recri is a cabernet and malbec combination.
Very reasonably priced and very drinkable, if you can find it.

Posted by: gourmand du jour at January 21, 2024 04:26 PM (MeG8a)

68 Isn't there strong and flavor types?

Posted by: Skip at January 21, 2024 04:21 PM (fwDg9)

Naturalfake or Rhomboid are the folks to answer that question...

Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:26 PM (gSZYf)

69 34 And then slap hot iron on it!
Posted by: CharlieBrown'sDildo...liberal esthete at January 21, 2024 04:13 PM (gSZYf)

Is this a cooking or second aid thread???

Posted by: rhennigantx at January 21, 2024 04:16 PM (lwOKI)
----
That's for CBD's FWP, the warped pan.
See prev. thread's comment #389

Posted by: Ciampino - tire iron can be heated for the win at January 21, 2024 04:26 PM (qfLjt)

70 You are all despicable!

Posted by: Daffy Duck at January 21, 2024 04:26 PM (PiwSw)

71 >>Unusual combo but it worked fine.

Dry Copa, Spinach and Ricotta makes for a great pizza.

Posted by: garrett at January 21, 2024 04:26 PM (k3dnw)

72 Have some pork in the crock pot with a pepper and cilantro based Goya sauce, lime juice, and green onion. Kitchen smells pretty damn good.

I’ll bet it does. That sounds great.
Posted by: Stephen Price Blair at January 21, 2024 04:25 PM (EXyHK)

I will give an update.

Posted by: Mr Aspirin Factory, red heifer owner at January 21, 2024 04:26 PM (R4t5M)

73 Love your opening remarks about dietary mandates and recommendations from the government (1950s food pyramid and diabetes, anyone?), fanatical food purists and 'science'. F 'em all. Make your own balance and take some pleasure in life.

Posted by: JTB at January 21, 2024 04:26 PM (zudum)

74 "I had maple syrup on French Toast this morning. Mahhhhhhhhvelous."

As God intended.

Plenty of butter too....right?

Posted by: Village Idiot's Apprentice at January 21, 2024 04:27 PM (hH3Px)

75 We made beef stew the middle of last week. The leftovers were in a pot on the stove and looked like it needed some beef broth to thin it out a bit.

I added way too much. Turned the stew into soup. So I added some frozen mixed veggies and, voilà... beef vegetable soup.

Posted by: Martini Farmer at January 21, 2024 04:27 PM (Q4IgG)

76 I doubt even CBD has a dry aging cabinet.

Posted by: Northernlurker at January 21, 2024 04:23 PM (2N2BV)

I have been tempted, but I think my wife would kill me if I bought another kitchen tool.

Posted by: CharlieBrown'sDildo at January 21, 2024 04:28 PM (gSZYf)

77 I roasted some beef bones yesterday then put I. The insta pot on slow cook for 12 hours with onion, carrot, celery, ginger and garlic. In the fridge now.

Will defat as much as possible. I will use some of the fat to sauté leeks, a shallot and some onion, then add carrot, and mushrooms.

I will brown some beef short ribs, add them to the pot and the stock and put in the oven for a couple or three hours. Pull the meat off the bones, chop, return to pot and serve with some crusty bread.

Posted by: nurse ratched at January 21, 2024 04:28 PM (UodRc)

78 Thanks for the tip on the spatchcocking for the duck, CBD. I've had a duck in the freezer for a while and have been stymied by finding a recipe that was easy, flavorful, and allowed me to capture the fat. You've solved my problem.

What did you use for a glaze?

Posted by: Art Rondelet of Malmsey at January 21, 2024 04:28 PM (FEVMW)

79 "I have been tempted, but I think my wife would kill me if I bought another kitchen tool."

It's not a tool.

It's furniture.

Posted by: Village Idiot's Apprentice at January 21, 2024 04:29 PM (hH3Px)

80 You are all despicable!
Posted by: Daffy Duck

I heard the spit fly when I read that sentence.

Posted by: AZ deplorable moron at January 21, 2024 04:29 PM (pCve/)

81 I'm not much for experimenting in the kitchen, but I gave it a go this week.

I had some leftover ingredients for Chex Mix so I thought I'd try something different.

Turns out you can slather something with lots of butter, cinnamon, and sugar and make it taste good...

Posted by: "Perfessor" Squirrel at January 21, 2024 04:29 PM (BpYfr)

82 Stephen Price Blair, Thank you for providing many moons ago a trail mix recipe. We use it often. Delicious.

Posted by: Mrs JTB at January 21, 2024 04:30 PM (zudum)

83 I usually do Duck on the outside grill/oven because duck smokes like a mofo and as lovely as duck is, your house smelling like duck for a week is, shall we say, suboptimal.

Posted by: Thomas Bender at January 21, 2024 04:30 PM (XV/Pl)

84 Made something called Hot Honey Skillet Chicken with Robust Greens.

That too was stupidly easy and delish.

Basically, you sauté some chicken thighs in oil until golden brown. During which you can add a hot pepper like a serrano or whatever. Or, you could do as I do and use that Hot Honey that sitting in your cabinet forlornly doing nothing.

So, to resume chicken thighs golden brown, remove for the pan, and turn off the heat.

Here comes the need part. You add a tablespoon or two of apple vinegar and, in my case, hot honey to the oil and schmaltz(chicken fat) jot create a hot dressing for your salad of arugula or mustard greens or escarole or whatever so add and toss and then to pour over your chicken thighs when you plate them.

Easy-peasy and totally delish. Looks nice on the plate too.

Give it a whirl.

Posted by: naturalfake at January 21, 2024 04:30 PM (nFnyb)

85
I have been tempted, but I think my wife would kill me if I bought another kitchen tool.
Posted by: CharlieBrown'sDildo

You'd be safe if the wrapped package said "from Santa", right?

Posted by: AZ deplorable moron at January 21, 2024 04:30 PM (pCve/)

86 >>You are all despicable!
Posted by: Daffy Duck

Duckgusting!!

Posted by: Matty Merganser at January 21, 2024 04:31 PM (NKqpy)

87 What did you use for a glaze?

Posted by: Art Rondelet of Malmsey at January 21, 2024 04:28 PM (FEVMW)

Orange juice, fresh thyme, honey, duck fat and olive oil.

I was hoping to emulsify the mixture but it didn't work.

Posted by: CharlieBrown'sDildo at January 21, 2024 04:31 PM (gSZYf)

88 Have a steer people, a diseased one at that!
Four frat boys are arrested after leaving a dead longhorn on the front lawn of another Oklahoma State fraternity house even as their brothers begged them not to carry out the 'prank'

https://mol.im/a/12988885

Posted by: Ciampino - a public whipping? at January 21, 2024 04:32 PM (qfLjt)

89 I have been tempted, but I think my wife would kill me if I bought another kitchen tool.
Posted by: CharlieBrown'sDildo

The warp in that aluminum pan could get straightened out in the process.

Posted by: Northernlurker at January 21, 2024 04:32 PM (2N2BV)

90 >>I was hoping to emulsify the mixture but it didn't work.

Marmelade will make the emulsion easier than using juice.

Posted by: garrett at January 21, 2024 04:32 PM (k3dnw)

91 I had leftover cornbread so I made dressing for a Cornish game hen. Turned out pretty good. I also did cocoa powder brownies again. All I did to do now is a loaf of bread to rise overnight.

Posted by: Notsothoreau at January 21, 2024 04:32 PM (L8hCM)

92 [No politics or I will get cranky]

Good to see we made it 50 comments poytix-free, any way.

Last thread I suggested maybe an undernood for the politickers?

On-topic:
MiladyJo made pancakes today for the first time in ages. Hope they're on the regular menu again.

Posted by: mindful webworker - nom at January 21, 2024 04:33 PM (/JmJp)

93 *They serve everyfuckingthing in Ireland with mashed potatoes....Even potatoes!
Posted by: naturalfake at January 21, 2024 04:18 PM (nFnyb)

I don't see the problem with this.

Ricotta cheese, on the other hand...am I the only one who doesn't like this? It's a texture thing.

Posted by: Dash my lace wigs! at January 21, 2024 04:33 PM (OX9vb)

94 Roast is cooked and rice and peas are on the stove.

Should be eating and drinking Gimlets by a shade after 5pm.

Posted by: Thomas Bender at January 21, 2024 04:33 PM (XV/Pl)

95 My all time favorite is still grilled duck breasts with a blackberry sage sauce with wild rice that has pine nuts and mushrooms.

Posted by: Ben Had at January 21, 2024 04:33 PM (eNb+U)

96 Tabasco factory:
http://tinyurl.com/2s3yztra

That was fascinating. Thanks.

Posted by: Archimedes at January 21, 2024 04:34 PM (CsUN+)

97 >>>Amazon has a habanero-based hot sauce, product of Colombia

anybody ever had this?

Posted by: Don Black

>I like the variety packs from the Yucatan. El Yucateco. Cheap and tasty.

Posted by: Dr. Bone at January 21, 2024 04:34 PM (J3ryZ)

98 "Ricotta cheese, on the other hand...am I the only one who doesn't like this? It's a texture thing."

Goes good in lasagna.

Unlike carrots.

Posted by: Village Idiot's Apprentice at January 21, 2024 04:35 PM (hH3Px)

99 What is Jersey Roll. Is it a pork amalgamation like Daisy Roll?
If so, fry with an egg and combine.

Posted by: From about that Time at January 21, 2024 04:36 PM (4780s)

100 Or a bowl of chili, laden with beans and carrots and beef

ISWYDT

Posted by: G'rump928(c) at January 21, 2024 04:36 PM (aD39U)

101 ‘The first time I ever sparchcocked a duck was at camp this one time.’

Posted by: Eromero at January 21, 2024 04:37 PM (NxC5+)

102 @ScottAdamsSays
·
Follow
How much does he owe himself in reparations?

@FoxNews
LeVar Burton shocked to discover he's descended from a Confederate soldier https://trib.al/ekMctZN

Now do Mooch Bary and the gals.

Posted by: rhennigantx at January 21, 2024 04:37 PM (lwOKI)

103 >>"Ricotta cheese, on the other hand...am I the only one who doesn't like this? It's a texture thing."

The fresh stuff is sublime. Super rich and creamy.

The Store brand stuff can be a bit off putting, depending on the brand. Drier and nowhere near as smooth and flavorful.

Posted by: garrett at January 21, 2024 04:37 PM (k3dnw)

104 @99

>>What is Jersey Roll. Is it a pork amalgamation like Daisy Roll?
If so, fry with an egg and combine.

Pork Roll is an abomination that I mercifully did not know existed until I moved to NJ from NY.

Now Disco Fries on the other hand were a revelation.

Posted by: Thomas Bender at January 21, 2024 04:37 PM (XV/Pl)

105 I remember being 3 or 4 years old, living in Bangkok, Thailand. My parents had duck for dinner. I tried some and hated it. YUCK!!! Ever since then, I have never eaten dark meat fowl (duck is all dark meat). That was fine since everyone else in my family ate dark meat so I got the chicken breast. I also took the skin off since that's just disgusting. My father would poke fun of me for that. Well lo and behold, I get back from freshman year at college and the whole family is now eating breast and taking the skin off, including my father. Grrrr.

Posted by: SFGoth at January 21, 2024 04:38 PM (KAi1n)

106 Dry aged steaks are often described as having a funky flavor. That doesn't sound good to me but maybe I don't understand what they mean by funky.

Posted by: Northernlurker at January 21, 2024 04:39 PM (2N2BV)

107 Your bit about rendering the duck fat reminded me of a scene from the book Three Musketeers. They are at an inn waiting for a goose to finish roasting. As it starts to drip one of them makes sure to put a pan under the bird to catch the precious fat. I was so young the idea of saving fat or grease was a new idea. (I didn't know how gravy was made.) In the intervening 60 years I have learned better. But that scene has stayed with me for some reason.

A variation is how folks in the 18th century valued rendered bear fat. It protected cloth, wood and metal. It could insulate skin from cold weather. It served as a valuable lubricant for firearms. And it added some great flavor to food.

Posted by: JTB at January 21, 2024 04:39 PM (zudum)

108 Am I crazy

I have 1lb frozen chuck roast (made stew with the other half last week)

I'm thinking about thawing it, cubing it, then shredding it in a food processor, then making chili with it

good idea, bad idea?

Posted by: Don Black at January 21, 2024 04:40 PM (geLO8)

109 * Except Maple Syrup on French Toast...thank is a crime against nature and all that is good and pure about food.

But that's the way Mom made it. Tradition.

Posted by: jim (in Kalifornia) at January 21, 2024 04:41 PM (OLyHV)

110
I have 1lb frozen chuck roast (made stew with the other half last week)

I'm thinking about thawing it, cubing it, then shredding it in a food processor, then making chili with it

good idea, bad idea?
Posted by: Don Black

Skip the shredding; but, be sure to brown the cubed chuck roast pieces *without* crowding them. If you crowd them you'll steam the meat instead of browning them.

Posted by: AZ deplorable moron at January 21, 2024 04:42 PM (pCve/)

111 Am I crazy

I have 1lb frozen chuck roast (made stew with the other half last week)

I'm thinking about thawing it, cubing it, then shredding it in a food processor, then making chili with it

good idea, bad idea?

I'd use it to make beef stock. In fact, I did just that recently.

Posted by: Archimedes at January 21, 2024 04:42 PM (CsUN+)

112 Tabasco, God how I love it.

Deep Fried Duck is incredible.

The USG Food Pyramid is as dysfunctional and corrupt as most everything the government does.

Home made pizza rocks.

I love you people. And that's not just my nightly Mule talkin'. OK, maybe it is.

Posted by: goatexchange at January 21, 2024 04:43 PM (TE/9Z)

113 Thank you for providing many moons ago a trail mix recipe. We use it often. Delicious.

Ah, ethereal cereal! Good stuff. Glad you enjoy it.

Posted by: Stephen Price Blair at January 21, 2024 04:44 PM (EXyHK)

114 @106

>>I don't understand what they mean by funky.

Dry aging is essentially a controlled decaying process to concentrate flavors and tenderize meat.

So a little goes a long way and a long way goes a little.

YMMV.

Posted by: Thomas Bender at January 21, 2024 04:44 PM (XV/Pl)

115 ron away
do dont ron ron
oooh my little ron away

Posted by: rhennigantx at January 21, 2024 04:44 PM (lwOKI)

116 Don Black--

Not sure why you would shred the chuck roast after cubing it. I use cubed chuck (or shoulder) roast to make my chili. Made some this week in fact.

Far better than ground beef or that extruded stuff they sell as "chili meat."

Posted by: Art Rondelet of Malmsey at January 21, 2024 04:44 PM (FEVMW)

117 Said Guga dry aged a steak covered in maple syrup. He liked it. For some reason there was less wastage than with other methods.

Posted by: Northernlurker at January 21, 2024 04:44 PM (2N2BV)

118 rennigantx @ 102- Levar Burton is descended from a Confederate soldier? I wonder if we kin?

Posted by: Eromero at January 21, 2024 04:45 PM (NxC5+)

119 >Not sure why you would shred the chuck roast after cubing it. I use cubed chuck (or shoulder) roast to make my chili.

how small do you cube it

Posted by: Don Black at January 21, 2024 04:46 PM (geLO8)

120 The "Food Pyramid" (IIRC) was supposedly based on one study of the diet of Malta. The study was done on this Mediterranean, 97% Catholic island, during Lent. Limited meat and fats but heavy on pasta and vegetables.

Does anyone out there have any information on this?

Posted by: Fritzy at January 21, 2024 04:46 PM (LM1wn)

121 106 Dry aged steaks are often described as having a funky flavor. That doesn't sound good to me but maybe I don't understand what they mean by funky.
Posted by: Northernlurker at January 21, 2024 04:39 PM (2N2BV)

Halls in Charleston has great dry aged steaks.

Posted by: rhennigantx at January 21, 2024 04:47 PM (lwOKI)

122 >>>I would use something other than plain old red pepper flakes...some sort of good dried chile would elevate this dish. But in a pinch? Anything spicy will do.

>My preference for oysters is a nice balanced Cheyenne pepper sauce. Easy on the vinegar.

Posted by: Dr. Bone at January 21, 2024 04:47 PM (J3ryZ)

123 Duck fat can be a problem if you're serving a maiden aunt an ordained minister and are prone to spoonerisms. Saying "Yes, the secret ingredient is fuck dat!" may easily ruin a prudish guest's appetite.

Posted by: Dr. Weevil at January 21, 2024 04:48 PM (uL3GK)

124 118 rennigantx @ 102- Levar Burton is descended from a Confederate soldier? I wonder if we kin?
Posted by: Eromero at January 21, 2024 04:45 PM (NxC5+)

Eromero Kinta
Turkducken George

Posted by: rhennigantx at January 21, 2024 04:48 PM (lwOKI)

125 97
My go to hot sauce of the moment is Melinda's Ghost Pepper Hot Sauce. Hot. Great on anything non-dessert. They also have a ketchup version, great for fries.

Posted by: Ciampino - I like hot but not Hellfire at January 21, 2024 04:49 PM (qfLjt)

126 >>>@49 I wonder how one goes about rendering a camel hump? Posted by: Village Idiot's Apprentice at January 21, 2024 04:22 PM (hH3Px)
=======
Don't bother ... Simply order Hump Fat from Desert Farms (visit Ebay) ... Jar of 22 tablespoons costs $35.

Posted by: Kathy at January 21, 2024 04:49 PM (LPNLk)

127 121 106 Dry aged steaks are often described as having a funky flavor. That doesn't sound good to me but maybe I don't understand what they mean by funky.
Posted by: Northernlurker at January 21, 2024 04:39 PM (2N2BV)

Halls in Charleston has great dry aged steaks.

Posted by: rhennigantx at January 21, 2024 04:47 PM (lwOKI)

Maybe it was aged on the thighs of old crusty SF hobos...

Posted by: jim (in Kalifornia) at January 21, 2024 04:49 PM (OLyHV)

128 I cube the roast in about a 3/4 inch cube, but I sous vide it for 48 hours. If I were going to cook it in the liquid, I'd probably use a smaller cube.

Posted by: Art Rondelet of Malmsey at January 21, 2024 04:49 PM (FEVMW)

129 I used (store bought) duck fat to make oven roasted potatoes (Kenji Lopez's recipe)....very good.

Posted by: ghost of hallelujah at January 21, 2024 04:50 PM (sJHOI)

130 Would someone like dry aged steak first time or is it an acquired taste?

Posted by: Northernlurker at January 21, 2024 04:50 PM (2N2BV)

131 We age venison 21 days minimum

Posted by: Eromero at January 21, 2024 04:51 PM (NxC5+)

132 There is a little local market that offers some really interesting hot sauces.
Habanero, Ghost, Reaper, Carolina, Chipotle, Jalapeno and I can't remember what others.
If anyone wants to try them let me know and they'll appear in Corsicana this year.

Posted by: AZ deplorable moron at January 21, 2024 04:51 PM (pCve/)

133 Isn't egg yolk the goto for emulsification?

Posted by: Ciampino - I like hot but not Hellfire! at January 21, 2024 04:51 PM (qfLjt)

134 Cayenne pepper also works, - stupid autocorrect.

Posted by: Dr. Bone at January 21, 2024 04:51 PM (J3ryZ)

135 130 Would someone like dry aged steak first time or is it an acquired taste?

Posted by: Northernlurker at January 21, 2024 04:50 PM (2N2BV)

The ones I've had had a nuttiness and tenderness to them. Never funky.

Posted by: jim (in Kalifornia) at January 21, 2024 04:52 PM (OLyHV)

136 Making shepherd's pie today. A good Sunday mean, cuz we'll get a second meal from it. That's one weeknight I don't have to cook.

Posted by: ghost of hallelujah at January 21, 2024 04:52 PM (sJHOI)

137 I sure messed up yesterday. Coming out of the grocery a lady had several flats of blackberries...she asked if I would like some so I asked how much. Free,she says. They had an overfill on an order and she was giving them.away. She offered me a whole flat but zI ended up just taking one container. The berries were excellent. Should have taken the flat.

Posted by: Ben Had at January 21, 2024 04:52 PM (eNb+U)

138 Maybe it was aged on the thighs of old crusty SF hobos...
Posted by: jim (in Kalifornia) at January 21, 2024 04:49 PM (OLyHV)

/punchline
May I cancel the hot dog??

Posted by: rhennigantx at January 21, 2024 04:53 PM (lwOKI)

139 Goes good in lasagna.

Unlike carrots.
Posted by: Village Idiot's Apprentice at January 21, 2024 04:35 PM (hH3Px)

Nope. For me, detracts from the lasagna. I'll eat it, but I really don't like that mushy, grainy texture.

Posted by: Dash my lace wigs! at January 21, 2024 04:54 PM (OX9vb)

140 Hello foodsters. Good looking duck CBD.

Gotta go read pithy comments. Back in a few.

Posted by: Pete Bog at January 21, 2024 04:55 PM (3iu+6)

141 >>We age venison 21 days minimum

I don't like them like that. Have tried it. But, I don't like the results.

12 hours after their muscles relax into position (when hanging from a gambrel) I cut them.

Tender. Flavorful and delicious.

Posted by: garrett at January 21, 2024 04:55 PM (k3dnw)

142 134 Cayenne pepper also works, - stupid autocorrect.

Posted by: Dr. Bone at January 21, 2024 04:51 PM (J3ryZ)

I was a wondering. Cheyenne pepper sauce sounds as sketchy as those Indian reservation outposts...

Posted by: jim (in Kalifornia) at January 21, 2024 04:55 PM (OLyHV)

143 >>>Maybe it was aged on the thighs of old crusty SF hobos...
Posted by: jim (in Kalifornia)

/punchline
May I cancel the hot dog??

>Would you like chili with carrots with that?

Posted by: Dr. Bone at January 21, 2024 04:55 PM (J3ryZ)

144 So, weirdly, after watching the Cowboys disappoint me once again

(And now a word from our sponsor: Fuck you Jerry Jones, you franchise ruining fat prick! And now back to our regularly scheduled comment)

I saw this cocktail. And figured the universe was telling me to try it-

Cowboy Killer
2 oz bourbon
1 oz Sweet Vermouth
1 oz Grand Marnier
2 dashes Peychaud bitters
muddled cherries*
Shake a bit. Strain into cocktail glass. Garnish with Cherry. Drink!

Very nice with a sophisticated flavor. Try it.

*I didn't have any fresh or frozen cherries, so I used a glurp of Luxardo Maraschino Cherries juice.

It was delicious. Give this a whirl.

Posted by: naturalfake at January 21, 2024 04:56 PM (nFnyb)

145 Pete Bog. were still in the good comments. Nobody's pithy yet.

Posted by: Ben Had at January 21, 2024 04:56 PM (eNb+U)

146 Isn't egg yolk the goto for emulsification?

Yes, but any fat will (or should) do. I often use evaporated milk.

When making a salad dressing, it is often an acid (vinegar, usually, or lemon juice) plus an oil.

Posted by: Stephen Price Blair at January 21, 2024 04:56 PM (EXyHK)

147

I'll cube it small and prepare according to recipe

Posted by: Don Black at January 21, 2024 04:57 PM (geLO8)

148 I think I'll have some barley soup, seasomed with hops and yeast.

Posted by: Northernlurker at January 21, 2024 04:57 PM (2N2BV)

149 My mom often made beef barley soup.

Posted by: Northernlurker at January 21, 2024 04:59 PM (2N2BV)

150 @148

>>I think I'll have some barley soup, seasomed with hops and yeast.

On cold days like today, I'd recommend a nice Black and Tan.

Posted by: Thomas Bender at January 21, 2024 05:00 PM (XV/Pl)

151 "Halls in Charleston has great dry aged steaks."

Halls has another location in Summerville.

Not too far from the house.

And damn good steaks.

Posted by: Village Idiot's Apprentice at January 21, 2024 05:00 PM (hH3Px)

152 I think I'll have some barley soup, seasomed with hops and yeast.
Posted by: Northernlurker at January 21, 2024 04:57 PM (2N2BV)

I need to get over.to Ft Lewis where I can get a case of German barley soup seasoned with hops and yeast. Hofbrau is my fav.

Posted by: Diogenes at January 21, 2024 05:00 PM (W/lyH)

153 SPB--

I thought the same thing you did about the emulsification. If I had to guess why CBD's didn't work, I'd guess that the fat-to-acid ratio was out of whack somehow.

I am intrigued by the marmalade idea. I think I'll try that tweak.

Posted by: Art Rondelet of Malmsey at January 21, 2024 05:01 PM (FEVMW)

154 My mom often made beef barley soup.
Posted by: Northernlurker at January 21, 2024 04:59 PM (2N2BV)

So did my Mom, and there were shank bones in the soup too. The marrow was a real treat.

Posted by: Rufus T. Firefly at January 21, 2024 05:02 PM (gxRWI)

155 112 Tabasco, God how I love it.

The USG Food Pyramid is as dysfunctional and corrupt as most everything the government does.

Posted by: goatexchange at January 21, 2024 04:43 PM (TE/9Z)
----
Growing up Tabasco was, supposedly, the hottest sauce commonly available. Since then I have learnt of many other, better, hotter sauces. As I have aged, past 29 base 29, I have become more and more a passionado for hotter stuff. Curry for example. In an Indian restaurant here in the US, I will ask for hot, not American-hot but Indian-hot, however not hellfire. I usually get smiles and an appropriate sauce.
The USDA should be shot. The old pyramid had all these pasta, rice, servings and lots of fruit FOR DIABETICS! Idiots. I used to rant about it, then was proved right. They still push the fats-bad, cholesterol-bad story. Doctors are finding it very hard to reconcile that and still want us to lower cholesterol and lipids even though it has all been debunked.

Posted by: Ciampino - I like hot but not Hellfire!! at January 21, 2024 05:04 PM (qfLjt)

156 >>I am intrigued by the marmalade idea. I think I'll try that tweak.

Typically, your fat is warm/hot and the Marmalade will liquify and draw off some heat. Flavor is already concentrated. And the added pectin seems to help everything want to stay together, ime.

Posted by: garrett at January 21, 2024 05:05 PM (k3dnw)

157 Ciampino, I’m also a fan of Melinda’s hot sauces. Despite being hot, they do not overpower the flavor.

I was worried they might have changed, because I ran into them a long time ago, then they seemed to disappear from the market, and then reappeared about a year or two ago. But it’s still as good as I remember it.

Posted by: Stephen Price Blair at January 21, 2024 05:05 PM (EXyHK)

158 I need to get over.to Ft Lewis where I can get a case of German barley soup seasoned with hops and yeast. Hofbrau is my fav.
Posted by: Diogenes

This is actually German recipe beer.

Posted by: Northernlurker at January 21, 2024 05:07 PM (2N2BV)

159 I saw an interesting...I don't know...salad? breakfast? dessert? thingy that I'll probably try cuz now I'm curious.

it was a mix of various citrus slices (orange, blood orange, grapefruit) mixed with

honeycomb![/i}. Not the cereal. The product of bees.

topped with roasted pistachios, and a few other things on top of yoghurt.

It's really the honey comb that makes me curious. When a wee tad, i'd eaten it like candy, but I've never had it as a component of a recipe or salad.

I like the idea. So, Ima give it a try this week, maybe next week.

Any of y'all ever cook/prepare food with honeycomb before.

Posted by: naturalfake at January 21, 2024 05:07 PM (nFnyb)

160 The guvmint weenies and food “experts” can suck my balls until they choke on them. I will eat and drink what I want. That being said, I think “all things in moderation.” I do try to eat somewhat balanced and “healthy” and not scarf down 3 pounds of steak and an half a bottle of scotch every night.

One thing that’s made a huge difference for me is that I gave up eating lunch years ago. I have a small breakfast of mostly carbs. No lunch. Then a relatively early dinner. Not having lunch frees up a lot of calories and I don’t have to worry about counting calories at dinner.

It was easy to train by body not to expect lunch. Now, when I do have lunch on special occasions, I feel bloated and slow afterwards.

I think the “three meals a day” is just more corrupt Big Food propaganda to sell more of their product. If you notice, now these cocksuckers are basically pushing snacks as a 4th meal of the day. And we’re a nation of fat slobs.

Posted by: Elric Blade at January 21, 2024 05:07 PM (QlumP)

161 checking my grocery store website, they have
Melindas Xxxtra Original Habanero Hot Pepper Sauce

I have to try it

Posted by: Don Black at January 21, 2024 05:08 PM (geLO8)

162 143 >>>Maybe it was aged on the thighs of old crusty SF hobos...
Posted by: jim (in Kalifornia)

/punchline
May I cancel the hot dog??

>Would you like chili with carrots with that?

Posted by: Dr. Bone at January 21, 2024 04:55 PM (J3ryZ)

Admiral was doing a visit to one of his ships, and when he went down to the galley was amazed that each biscuit had on it the ensignia of that ship on it.
Impressed, and thinking this should be practice on all ships asked to speak to the baker.
Admiral: I'm very impressed with your biscuits sailor. How do you make them?
Baker: Sir, thank you Sir! Well, I take each one before baking and press it against me belt buckle.
Admiral: That's unsanitary sailor!
Baker: Sir, well then you don't want to know how we make the donuts.

Posted by: jim (in Kalifornia) at January 21, 2024 05:08 PM (wnxsr)

163 153 SPB--

I thought the same thing you did about the emulsification. If I had to guess why CBD's didn't work, I'd guess that the fat-to-acid ratio was out of whack somehow.

I am intrigued by the marmalade idea. I think I'll try that tweak.

Posted by: Art Rondelet of Malmsey at January 21, 2024 05:01 PM (FEVMW)
----
Juice, basically water, and fat (oil) will not mix. An emulsifier is needed. That is something that dissolves in both oil and water. Soap and detergents are just that, emulsifiers. Proteins and phospholipids are also emulsifiers hence egg yolk in mayo.

Posted by: Ciampino - the science of cooking at January 21, 2024 05:09 PM (qfLjt)

164 I would think most emulsion problems are caused by adding the fat too quickly. It should be drizzled in a steady stream while being whisked or blended.

Just my 0.02

Posted by: nurse ratched at January 21, 2024 05:09 PM (opN2i)

165 But it’s still as good as I remember it.

Although apparently this is because the original maker’s importer managed to acquire the recipe and marketed it on their own, pulling an HHGTTG on the trademark. I may have to try Marie Sharp’s if I see it.

Posted by: Stephen Price Blair at January 21, 2024 05:10 PM (EXyHK)

166 I like catsup on my steak once in awhile.

Living on the edge.

Oh look! Martini time! One olive only please.

Posted by: Hairyback Guy at January 21, 2024 05:14 PM (MMqVf)

167 I've kinda been waiting for this thread today. Earlier this week I found out a new shopping center is opening up near me. It's going to have a restaurant called Nations Giant. I saw on the website that it's only in San Francisco right now. It looks like a good old fashioned hamburger place that has a tradition of making pies too. Anybody from the Bay Area know if it's good? It looks like the really care about there traditions. Seems like a neat place

Posted by: Mishdog at January 21, 2024 05:16 PM (FRuMV)

168 Or a bowl of chili, laden with beans and carrots

-----

Oh, you!

Posted by: Sweetdick Honeycum, Esq. at January 21, 2024 05:16 PM (oqH4h)

169 I did roasted baby carrots with julienned poblanos in a maple syrup glaze which was big hit. Don's scrimp on the salt.

Posted by: RS at January 21, 2024 05:16 PM (E7m29)

170 People are omnivores and opportunistic feeders… just check out your teeth sometime…

Posted by: tubal at January 21, 2024 05:17 PM (PCK5/)

171 Posted by: Mishdog at January 21, 2024 05:16 PM (FRuMV)

Oh man! If that's the place I am thinking of
its great!

Do they have a place on San Pablo Ave in Richmond or El.Cerrito ?

Posted by: CharlieBrown'sDildo at January 21, 2024 05:19 PM (gSZYf)

172 Beans are esential to chili… carrots, not so much..

Posted by: tubal at January 21, 2024 05:19 PM (PCK5/)

173 Oh yeah, our oven broke this week...yay...again. We had a nice rib roast ready to go for dinner today. The wife suggested we put it in the master built smoker instead of the oven. Holy cow did it turn out good. 5 hours at 200°. That's how we're doing it from now on.

Posted by: Mishdog at January 21, 2024 05:20 PM (FRuMV)

174 The same place that sold me the duck also carries duck fat. Stupidly expensive...offensively expensive little containers

Large grocery store here in northeast Wisconsin sells 11 oz jars of rendered duck fat for $10.99

Posted by: Mental Block at January 21, 2024 05:20 PM (m+c/1)

175 were still in the good comments. Nobody's pithy yet.
Posted by: Ben Had at January 21, 2024 04:56 PM (eNb+U)

I may open something and get pithy.

Posted by: Pete Bog at January 21, 2024 05:20 PM (3iu+6)

176 160
I think the “three meals a day” is just more corrupt Big Food propaganda to sell more of their product. If you notice, now these cocksuckers are basically pushing snacks as a 4th meal of the day. And we’re a nation of fat slobs.

Posted by: Elric Blade at January 21, 2024 05:07 PM (QlumP)
----
I stopped eating breakfast when I was in my mid-20s. Small snack at 10-11AM sometimes. Just lunch and dinner. Now retired, no breakfast or lunch, COFFEE, peanuts for snack, a banana or 2 to accompany my handful of pills. Stretches my small income.

Posted by: Ciampino - the Science of Cooking. at January 21, 2024 05:21 PM (qfLjt)

177 just check out your teeth sometime…
Posted by: tubal at January 21, 2024 05:17 PM (PCK5/)

Hah, I’m looking at some of my teeth sitting on my desk right now. Thanks for reminding me, I’ll put them back in.

Posted by: Rufus T. Firefly at January 21, 2024 05:22 PM (gxRWI)

178 It's going to have a restaurant called Nations Giant.

I remember seeing one in Orinda or maybe Pleasanton on a TV segment. Might even have been with Mike Rowe or his old partner, Malou Nubla. Looked very good, very popular. Definitely a summer night destination.

Posted by: t-bird at January 21, 2024 05:24 PM (JzFC4)

179 171 Posted by: Mishdog at January 21, 2024 05:16 PM (FRuMV)

Oh man! If that's the place I am thinking of
its great!

Do they have a place on San Pablo Ave in Richmond or El.Cerrito ?
Posted by: CharlieBrown'sDildo at January 21, 2024 05:19 PM (gSZYf)

It looks like they do in both places. I'm in North Texas and I guess they are looking to expand out of a bad area. They say the burgers are bigger than normal is that true? Any other recommendations there? Its funny...it's going to be about 200 yards from our In and Out.

Posted by: Mishdog at January 21, 2024 05:24 PM (FRuMV)

180 I have never tried maple syrup on french toast. Maybe sometime I will.

Posted by: Theodore at January 21, 2024 05:26 PM (pGonq)

181 Still looking for a rum drinker for advice

Posted by: Skip at January 21, 2024 05:28 PM (fwDg9)

182 Mishdog

Nations is great. Good burgers loaded with mayo and fresh lettuce. Tasty pies and really good breakfast.

Expect it to be slow. When I used to frequent the place it seemed they specialized in hiring halfwits.

Posted by: Pete Bog at January 21, 2024 05:29 PM (3iu+6)

183 Looking at the pictures on the Nations Giant website from their history. San Francisco looks like a nice city. It would have been neat to be there in the heyday 60s and 70s.

Posted by: Mishdog at January 21, 2024 05:30 PM (FRuMV)

184 I do my oysters and claims raw and naked on the half shell. Yes, they have to be high-quality and fresh and clean. Which usually means a high end raw bar and thus expansive. So be it. If you ever hot Atlantic City, Dock’s and Charter House have really good stuff at prices that ain’t that bad.

I do like Rockefeller-type recipes, but I find it overpowers the delicate flavors of the meat and this defeats the purpose.

Posted by: Elric Blade at January 21, 2024 05:30 PM (QlumP)

185 I grew up in the SW, so jalapenos, Hatch greens, and Serranos were go-to.

Subsequently, I have lived in NOLA and the Caribbean, and have come to appreciate Tabasco and Scotch Bonnets.

As much as I love rums and tequilas, without chilies, life isn't worth living.

Posted by: goatexchange at January 21, 2024 05:31 PM (TE/9Z)

186 181 Still looking for a rum drinker for advice
Posted by: Skip at January 21, 2024 05:28 PM (fwDg9)

---

I drink rum, among other things.

What's the question please?

Posted by: ballistic at January 21, 2024 05:31 PM (oqH4h)

187 I am sure you can make good chili with beans as long as they are pinto beans, and not something crazy like kidney beans. The real question is why there’s a lot of things we can do but why? Same with carrots I love well cooked carrots and butter. It’s a great side dish. And of course carrots are great and a lot of other dishes such as a mirror or coleslaw. But this Willie Nelly, throwing in carrots into things like say in Italian red sauce is just throwing something in for the sake of throwing something in, in my humble opinion.

Posted by: Quint at January 21, 2024 05:31 PM (mtcSX)

188 Skip, you could just buy a bottle of Captain Morgan 's spiced rum.

Posted by: Ben Had at January 21, 2024 05:32 PM (eNb+U)

189 182 Mishdog

Nations is great. Good burgers loaded with mayo and fresh lettuce. Tasty pies and really good breakfast.

Expect it to be slow. When I used to frequent the place it seemed they specialized in hiring halfwits.
Posted by: Pete Bog at January 21, 2024 05:29 PM

Nice! I loveee mayo on burgers. Texas style (mustard only) is good, but I need more on my burger.

Posted by: Mishdog at January 21, 2024 05:32 PM (FRuMV)

190 I do like Rockefeller-type recipes, but I find it overpowers the delicate flavors of the meat and this defeats the purpose.

Posted by: Elric Blade at January 21, 2024 05:30 PM (QlumP)

No argument from me, but they sure do taste good.

Posted by: CharlieBrown'sDildo at January 21, 2024 05:32 PM (gSZYf)

191 I do like Rockefeller-type recipes, but I find it overpowers the delicate flavors of the meat and this defeats the purpose.

Posted by: Elric Blade at January 21, 2024 05:30 PM (QlumP)
-----

I'll eat cooked oysters, but give me some good quality cold-water oysters shucked fresh and on the half shell with some mignionette or a touch of cocktail sauce any day first.

Posted by: ballistic at January 21, 2024 05:33 PM (oqH4h)

192 According to my son the mixologist (aka bartender), "Spiced Rum" is not required by law to have... rum, as an ingredient.

Posted by: goatexchange at January 21, 2024 05:34 PM (TE/9Z)

193 would think most emulsion problems are caused by adding the fat too quickly.
Posted by: nurse ratched at January 21, 2024

I second that emulsion! I love that song. Wasn’t it the Temptations?

Posted by: Pete Bog at January 21, 2024 05:34 PM (3iu+6)

194 Large grocery store here in northeast Wisconsin sells 11 oz jars of rendered duck fat for $10.99

Posted by: Mental Block at January 21, 2024 05:20 PM (m+c/1)

Yup...I'm offended by that price. I got almost that amount out of the duck in the photo...and I got a roast duck out of it it to boot!

Posted by: CharlieBrown'sDildo at January 21, 2024 05:35 PM (gSZYf)

195 183 Looking at the pictures on the Nations Giant website from their history. San Francisco looks like a nice city. It would have been neat to be there in the heyday 60s and 70s.

Posted by: Mishdog at January 21, 2024 05:30 PM (FRuMV)
----
I visited SF in Sept. 1974 and deemed it the most beautiful city I had ever seen. I guess no more.

Posted by: Ciampino - always hope that change is for the better, alas at January 21, 2024 05:35 PM (qfLjt)

196 Still looking for a rum drinker for advice
Posted by: Skip
===
And I'm still wondering why. Are you making flavored vanilla extract. That makes no sense to me.
I'd think everclear, or vodka.

Posted by: From about that Time at January 21, 2024 05:35 PM (4780s)

197 Believe me, San Francisco has never been without problems, just sometimes fewer than others. I've been around for the Zodiac killings, the Zebra killings, Jim Jones, you name it. Even when the 1906 earthquake struck it revealed that city hall was made mostly of junk. You remember the Loma Prieta 'quake? I was at the game.

Posted by: gourmand du jour at January 21, 2024 05:35 PM (MeG8a)

198 Dry aged steaks are often described as having a funky flavor. That doesn't sound good to me but maybe I don't understand what they mean by funky.
Posted by: Northernlurker

Funk as in controlled rotting like aged cheese. I think it's a waste of good beef. If you want the funk, just top your steak with blu cheese sauce or an anchovy compound for the finish.

Posted by: weft cut-loop at January 21, 2024 05:36 PM (IG4Id)

199 I hear kids singing Clamp Your Ham on TV every day.

Posted by: Bertram Cabot, Jr. at January 21, 2024 05:36 PM (63Dwl)

200 I have three favorite dishes or foods, if you like. Peking duck, fajitas, And really well-made red sauce, southern Italian/American Italian food.

But when someone asked me to pick just one, my favorite dish is Peking duck. Done right it has all the food experiences of crispiness, complexity, contrast, etc. The difficulty level is a 10 and it is time-consuming as well.

Enough about that I agree with the diarist, duck is great. I doubt Americans as a whole, eat, more duct, and even lamb, but they are wrong about that one. Then again, it is difficult to make so.

Posted by: Quint at January 21, 2024 05:36 PM (mtcSX)

201 San Francisco looks like a nice city. It would have been neat to be there in the heyday 60s and 70s.

Even as late as 2013 it was still a great place to visit. The last couple of years I lived in San Diego I went up there for Thanksgiving dinner at Perry’s (on Union Street as I recall). Stayed several days each time and would wander all over the city on foot, even at night.

Walking across the Golden Gate Bridge was an experience!

Posted by: Stephen Price Blair at January 21, 2024 05:37 PM (EXyHK)

202 Still looking for a rum drinker for advice
Posted by: Skip at January 21, 2024 05:28 PM (fwDg9)

Ah, okay. Well, I think it just depends on what you are looking for-

Do you want vanilla flavored rum or just some kind of rum extract for cooking?

If you make your vanilla extract with rum, it will have a rum flavor. So, if you like Bacardi with a light flavor use Bacardi. If you like a heavy rum flavor and want that in your cooking, use the heavy rum you want.

I think if I were looking to make a rum extract using rum I'd use Bayou White Rum or maybe Probitas. Both of those tend to have rum flavors that mix well with vanilla.

I hope that helps.

Posted by: naturalfake at January 21, 2024 05:38 PM (nFnyb)

203 I think it's a waste of good beef.

Posted by: weft cut-loop at January 21, 2024 05:36 PM (IG4Id)

All good beef is aged. Some is aged longer and in dry conditions, but fresh beef is mushy and boring and not very good.

Posted by: CharlieBrown'sDildo at January 21, 2024 05:39 PM (gSZYf)

204 Doesn't all rum start out as overproof or Everclear?
And then it gets stepped on like pure heroin. LOL

Posted by: gourmand du jour at January 21, 2024 05:40 PM (MeG8a)

205 A lot of food ingredients have to be aged and beef is one of them. No one asks for fresh beef, they don’t want it bad of course but fresh killed beef is a no go. Same with sushi, sushi chefs always laugh when people say they want the freshest fish possible. Sure you want the fish in the best condition but that doesn’t mean you want it an hour off the boat. It won’t be better it will be worse.

And lastly, Eat an olive fresh off the tree, you will spit it out in 10 seconds.

Posted by: Quint at January 21, 2024 05:40 PM (mtcSX)

206 160 ... "I think the “three meals a day” is just more corrupt Big Food propaganda to sell more of their product."

The three meals a day made sense when farming and heavy labor was more common. When I hauled grain, usually in hundred pound bags, to small farms, stables and breeding kennels I used up a lot of calories. Especially during a New England winter. The idea was a hearty breakfast and lunch to get through the work day and a lighter meal at night. I assume the word supper comes from soup but could be wrong. I can say a bowl of hot soup and some bread was a nice way to end a busy day. When I started working in an office, it took some time to to switch to lighter meals during the day.

The typical worker these days doesn't do the kind of labor that requires three big meals. But the idea of it is still pushed by the brain dead guvmint people.

Posted by: JTB at January 21, 2024 05:40 PM (zudum)

207 Making vanilla extract and rum is a suggestion but no idea what kind, there are flavors or straight I have no idea.
Will get some tomorrow tax free shopping

Posted by: Skip at January 21, 2024 05:40 PM (fwDg9)

208 Last week we culled a mean 1 year old Muscovy drake. Supposed to be a delicious duck. I cooked it like shit though, what a waste.

Posted by: Uncledave at January 21, 2024 05:40 PM (zpKII)

209 >>>>I am sure you can make good chili with beans as long as they are pinto beans, and not something crazy like kidney beans.

WTH?
I use red kidney beans

Posted by: Don Black at January 21, 2024 05:41 PM (geLO8)

210 All good beef is aged. Some is aged longer and in dry conditions, but fresh beef is mushy and boring and not very good.
Posted by: CharlieBrown'sDildo

Yes, but when you say 'dry aged beef' you're not talking about the normal rotation of fresh beef. You're talking about a 30, 60, 90 day aging. Not a week.

Posted by: weft cut-loop at January 21, 2024 05:41 PM (IG4Id)

211 Speaking of rum I've argued about the correct way to make a Dark and Stormy. They insist the cocktail must be mixed. I think the dark rum should be poured on top of the ginger beer which gives the appearance of dark storm clouds.

Posted by: Northernlurker at January 21, 2024 05:41 PM (2N2BV)

212 I doubt Americans as a whole, eat, more duct, and even lamb, but they are wrong about that one. Then again, it is difficult to make so.

Posted by: Quint at January 21, 2024 05:36 PM (mtcSX)

Yes...and the sad thing is that American lamb is spectacular...better than Aussie or Kiwi. Our ducks are pretty damned good too.

As for difficulty? I must disagree. That duck in the photo was trivially easy to make. Anyone with minimal cooking skill can do it. Of course that leaves Garrett out, but still...

Posted by: CharlieBrown'sDildo at January 21, 2024 05:42 PM (gSZYf)

213 198 Dry aged steaks are often described as having a funky flavor. That doesn't sound good to me but maybe I don't understand what they mean by funky.
Posted by: Northernlurker

Funk as in controlled rotting like aged cheese. I think it's a waste of good beef. If you want the funk, just top your steak with blu cheese sauce or an anchovy compound for the finish.
Posted by: weft cut-loop at January 21, 2024 05:36 PM (IG4Id)
———-

Properly dry aged beef won’t have a funky flavor. It’s a more concentrated, beefy flavor. Worth it IMO. For sure, if it’s not aged properly or for too long, then yes it will get funky. I once had an obscenely priced 180 day (!) aged steak at an obscenely priced Manhattan trendy restaurant. I suspected it would be shit, but was curious. It was shit. For $300. Blow me.

Posted by: Elric Blade at January 21, 2024 05:42 PM (QlumP)

214 207 Making vanilla extract and rum is a suggestion but no idea what kind, there are flavors or straight I have no idea.
Will get some tomorrow tax free shopping
Posted by: Skip at January 21, 2024 05:40 PM (fwDg9)

If you just want to make vanilla extract, I'd use a high proof vodka.

Using any rum will give you a rum flavor to your vanilla extract. Not sure why you'd want to do that when you can always just add rum to whatever you want to have a rum flavor.

Posted by: naturalfake at January 21, 2024 05:44 PM (nFnyb)

215 I cooked it like shit though, what a waste.

Posted by: Uncledave at January 21, 2024 05:40 PM (zpKII)

I'm fairly adventurous when it comes to food, but I have never cooked shit.

Do you have a particularly good recipe that makes it special?

Muscovy ducks have those big breasts! They are a hoot to make. And I remember a friend who had a few on his ranch...they were mean little bastards.

Posted by: CharlieBrown'sDildo at January 21, 2024 05:44 PM (gSZYf)

216 >>Same with sushi, sushi chefs always laugh when people say they want the freshest fish possible. Sure you want the fish in the best condition but that doesn’t mean you want it an hour off the boat. It won’t be better it will be worse.

When we used to go tuna fishing we'd bring along some wasabi and have a few pieces on the ride home. It was pretty freaking good.

Posted by: JackStraw at January 21, 2024 05:44 PM (ZLI7S)

217 > San Francisco looks like a nice city. It would have been neat to be there in the heyday 60s and 70s.
______________

I lived in Silicon Valley in the early 2000's. San Fran was an interesting and viable destination. But it really started to degrade with the influx of the tech sector and the people associated with it. Not all. But most. There's a lesson in there somewhere.

YMMV

Posted by: Martini Farmer at January 21, 2024 05:45 PM (Q4IgG)

218 You're talking about a 30, 60, 90 day aging. Not a week.

Posted by: weft cut-loop at January 21, 2024 05:41 PM (IG4Id)

Understood, but I think it is important for people to understand that it is a continuum.

Posted by: CharlieBrown'sDildo at January 21, 2024 05:45 PM (gSZYf)

219 San Francisco has moderate weather comparable to other places and this has contributed to what I call urban camping. The reason the problem is so bad know is that it is subsidized. It's an industry and people are making serious bank while they "fight" it.
As for crime, the last time it got completely out of control there became what is now remembered as Citizens Committees for Vigilance. And that was ugly too.

Posted by: gourmand du jour at January 21, 2024 05:48 PM (MeG8a)

220 212, agreed, CBD, American lamb is way better than that New Zealand stuff. It cost more too, and for good reason.

Posted by: Quint at January 21, 2024 05:49 PM (mtcSX)

221
They used to age birds as well.

They would hang them until the tail feathers fell out.

More funky flavor for sure.

I think I remember a part in "Shogun" where the Japanese throw out some ducks? that the English were aging because they smelled rotten. The English were pissed.

Posted by: naturalfake at January 21, 2024 05:50 PM (nFnyb)

222 Same with sushi, sushi chefs always laugh when people say they want the freshest fish possible. Sure you want the fish in the best condition but that doesn’t mean you want it an hour off the boat. It won’t be better it will be worse

While on a salmon seiner on Puget Sound, we'd use fresh salmon roe on toasted bagels with cream cheese. And just harvested, raw geoduck is amazing.

Posted by: nurse ratched at January 21, 2024 05:50 PM (MNOJp)

223 Normally would use vodka, was suggested by someone to try rum.
Wanted at first to try with cognac I have that is bizarrely tasting like vanilla but seems websites want high alcohol, cognac is 1/2 of what vodka would be.

Posted by: Skip at January 21, 2024 05:50 PM (fwDg9)

224 As for an easy duck dish, just doing a leg is a great way to go. Peking duck, if done correctly can get super complicated. Whenever you have a recipe that includes pulling out a bicycle tire pump to separate the skin from the meat before cooking I called that complicated. But there are a lot of ways to do duck for sure it’s not always complicated no doubt about that. Like you I love the stuff and I love lamb too. Too many of our four bears or put off by public school cafeteria mutton from what I hear.

Posted by: Quint at January 21, 2024 05:51 PM (mtcSX)

225 Sushi grade fish need to be frozen to kill parasites.

Posted by: nurse ratched at January 21, 2024 05:52 PM (MNOJp)

226 When we used to go tuna fishing we'd bring along some wasabi and have a few pieces on the ride home. It was pretty freaking good.
Posted by: JackStraw

Jack Straw I thought the same thing. Fresh sea urchin off the back of the boat was pretty tasty as well.

Posted by: Pete Bog at January 21, 2024 05:53 PM (3iu+6)

227 205
And lastly, Eat an olive fresh off the tree, you will spit it out in 10 seconds.

Posted by: Quint at January 21, 2024 05:40 PM (mtcSX)
----
Bad example. Olives have to be chemically treated to make them edible. They are either steeped in brine or even lye to get rid of the oil - you know that Olive Oil? Nobody wants a mouthful of olive oil.

Posted by: Ciampino - animals like the residue at January 21, 2024 05:53 PM (qfLjt)

228 212 I doubt Americans as a whole, eat, more duct, and even lamb, but they are wrong about that one. Then again, it is difficult to make so.

Posted by: Quint at January 21, 2024 05:36 PM (mtcSX)

Yes...and the sad thing is that American lamb is spectacular...better than Aussie or Kiwi. Our ducks are pretty damned good too.

As for difficulty? I must disagree. That duck in the photo was trivially easy to make. Anyone with minimal cooking skill can do it. Of course that leaves Garrett out, but still...
Posted by: CharlieBrown'sDildo at January 21, 2024 05:42 PM (gSZYf)
———-

My local supermarket has Aussie T-bone lamb chops at bargain prices. The American stuff is twice the price. I’ve tried both. Couldn’t really taste a difference. Both were excellent. I think it’s more a factor of picking out the best looking chops than the origin.

Posted by: Elric Blade at January 21, 2024 05:54 PM (QlumP)

229 >>Nobody wants a mouthful of olive oil.

Other than Popeye.

Posted by: garrett at January 21, 2024 05:54 PM (k3dnw)

230 I am far from a sushi expert, but the knowledge is out there. Just like with beef, the fish when aged properly undergo certain enzymatic reactions don’t make it work better as sushi. Look at the Japanese fish markets where they’re paying $50,000 -$80,000 for a fish. These guys know what they’re doing and that tuna is not served to the diner for many days at the minimum.

Posted by: Quint at January 21, 2024 05:55 PM (mtcSX)

231 229 >>Nobody wants a mouthful of olive oil.

Other than Popeye.
Posted by: garrett at January 21, 2024 05:54 PM (k3dnw)
——-

I’m having Popeye’s chicken tenders tonight, LOL

Posted by: Elric Blade at January 21, 2024 05:58 PM (QlumP)

232 >>Jack Straw I thought the same thing. Fresh sea urchin off the back of the boat was pretty tasty as well.

We did a charter in Bermuda and caught a bunch of Blackfin Tuna. We gave most to the captain and mate but took some back to our hotel. The chef made us tuna sashimi for an appetizer and then tuna steaks with peanut satay sauce. We had it served by the pool overlooking the ocean. Fresh as could be.

One of the best dinners I've ever had.

Posted by: JackStraw at January 21, 2024 05:58 PM (ZLI7S)

233 229 >>Nobody wants a mouthful of olive oil.

Other than Popeye.

Posted by: garrett at January 21, 2024 05:54 PM (k3dnw)

Bluto always seemed interested.

Posted by: jim (in Kalifornia) at January 21, 2024 05:58 PM (IfJ4X)

234 Ever wonder how ancient man in the Middle East discovered that olives could be made edible by soaking in salt water?

Imagine foot-stomping olives as we do grapes - very slippery job and the olive pips would be painful on the tootsies ...

Posted by: Ciampino - animals like the pressed residue at January 21, 2024 05:59 PM (qfLjt)

235 If you can watch a video on modern day olive harvesting. The workers spread tarps or fine mesh on the ground below the tree and then a thing that looks like a modified front end loader comes along and vibrates the tree trunk. Olives fall out.
Easy peasy. I've seen it done over by Nicasio CA.

Posted by: gourmand du jour at January 21, 2024 05:59 PM (MeG8a)

236 227, actually, it was a good example, and I was saying it in jest. We are having fun here this, I don’t think is an actual debate I hope. My point is not everything is better when it’s fresher. Since foods have to go through a certain process.

One eye often have to explain to people is when you’re doing a marinara sauce. Usually much better off with canned or jarred tomatoes then you would be if you just bought the fresh tomatoes at the local supermarket. Using only fresh tomatoes to make a marinara sounds good, but there are so many variables such as where they came from and what time of year they were picked. Some things simply improve with a bit of age.

Posted by: Quint at January 21, 2024 05:59 PM (mtcSX)

237 Skip,

I suggested rum. That was the recipe that was passed on when we toured a vanilla farm a hundred years ago it seems.

Did it with white rum. Worked well. Other spirits would work I assume if they were not heavily flavored.

Posted by: Pete Bog at January 21, 2024 05:59 PM (3iu+6)

238 Regarding three meals a day:

My mother's grandparents had four: breakfast, lunch, dinner, and supper. They had a farm and great-grandfather and the older sons also worked in lumbercamps over the winter, too. The meals weren't always big, and breakfast was often a single egg with toast and coffee.

Posted by: NaughtyPine at January 21, 2024 06:00 PM (oJ3aY)

239 235 If you can watch a video on modern day olive harvesting. The workers spread tarps or fine mesh on the ground below the tree and then a thing that looks like a modified front end loader comes along and vibrates the tree trunk. Olives fall out.
Easy peasy. I've seen it done over by Nicasio CA.

Posted by: gourmand du jour at January 21, 2024 05:59 PM (MeG8a)

You might like your drink stirred, but the olives were already shaken...

Posted by: jim (in Kalifornia) at January 21, 2024 06:01 PM (IfJ4X)

240 Skip my advice would be to use your preferred hard spirit to make vanilla extract. Well maybe not if you like Gin. But whiskey, vodka or rum would all serve to extract flavor from the vanilla pods. Choose the one you'll most enjoy for drinking what isn't used to make the extract.

Posted by: PaleRider at January 21, 2024 06:02 PM (3cGpq)

241 Will see if can find a white rum, website suggest bourbon works as well. Either way will get something tomorrow, and another bottle of cognac

Posted by: Skip at January 21, 2024 06:03 PM (fwDg9)

242 They had a farm and great-grandfather and the older sons also worked in lumbercamps over the winter, too. The meals weren't always big, and breakfast was often a single egg with toast and coffee.
Posted by: NaughtyPine

Yeah, the diet of the Founding fathers was not very impressive. I think it was Jefferson or Franklin whose dinner usually consisted of bread soaked in milk served with tea or booze.

Posted by: weft cut-loop at January 21, 2024 06:03 PM (IG4Id)

243 If you’re legit, trying to make a vanilla extract, go with an Everclear, or some other 180 proof grain neutral spirit. The higher, the alcohol, the better the extraction. if you’re using an 80 proof liquor, such as most rum and vodkas, you can do it, but then again, you have to ask yourself what you’re actually trying to do. If it is to make a vanilla extract like you would buy at the store, you want a super high proof, grain neutral spirit. Nothing wrong with experimenting. That’s the fun of things.

Same with making a lemon cello they tell you to get the highest proof you can get not just for the clean flavor, but it extracts the oil is better at very high proof

Posted by: Quint at January 21, 2024 06:06 PM (mtcSX)

244 221
They used to age birds as well.

They would hang them until the tail feathers fell out.

More funky flavor for sure.

I think I remember a part in "Shogun" where the Japanese throw out some ducks? that the English were aging because they smelled rotten. The English were pissed.

Posted by: naturalfake at January 21, 2024 05:50 PM (nFnyb)

----
Well pheasant and guinea fowl is usually hung for about a week but I don't know how they avoided flies back in the early days (I'm thinking African safaris) as well as more challenging scavengers.

Posted by: Ciampino -- animals like the pressed residue at January 21, 2024 06:07 PM (qfLjt)

245 What about second breakfast. Elevenses. Nunchen. Afternoon tea. Dinner. Supper. Bed time snack.

Posted by Peregrin Took

Posted by: JTB at January 21, 2024 06:07 PM (zudum)

246 Will see if can find a white rum, website suggest bourbon works as well. Either way will get something tomorrow, and another bottle of cognac
Posted by: Skip at January 21, 2024 06:03 PM (fwDg9)

So, if you want an overproof white rum.

See if they have J. Wray & Nephew White Overproof Rum that should work, but will add a strong rum flavor to your extract.

Posted by: naturalfake at January 21, 2024 06:08 PM (nFnyb)

247 I used up the completely awful hamburger patties in the freezer by making a meatloaf. When done, it was an island in a sea of grease and some juices. Literally floating so I used a slotted spatula to fish it put.

85% lean, my left buttcheek!

But last night I made a perfect pizza to use up things in the pantry and freezer. I was surprised because it was just a Jiffy pizza crust spruced up with garlic, but went well with my homemade sauce.

Posted by: NaughtyPine at January 21, 2024 06:09 PM (oJ3aY)

248 243 If you’re legit, trying to make a vanilla extract, go with an Everclear, or some other 180 proof grain neutral spirit. The higher, the alcohol, the better the extraction. if you’re using an 80 proof liquor, such as most rum and vodkas, you can do it, but then again, you have to ask yourself what you’re actually trying to do. If it is to make a vanilla extract like you would buy at the store, you want a super high proof, grain neutral spirit. Nothing wrong with experimenting. That’s the fun of things.

Same with making a lemon cello they tell you to get the highest proof you can get not just for the clean flavor, but it extracts the oil is better at very high proof

Posted by: Quint at January 21, 2024 06:06 PM (mtcSX)

In Mex you can get 98% sugar cane alcohol. Not grain-based, but damn near pure alcohol

Posted by: jim (in Kalifornia) at January 21, 2024 06:09 PM (QVm5G)

249 Well pheasant and guinea fowl is usually hung for about a week but I don't know how they avoided flies back in the early days (I'm thinking African safaris) as well as more challenging scavengers.
Posted by: Ciampino -- animals like the pressed residue at January 21, 2024 06:07 PM (qfLjt)

You're right. I think it was a pheasant they were aging in Shogun.

Posted by: naturalfake at January 21, 2024 06:10 PM (nFnyb)

250
One of the best dinners I've ever had.

Posted by: JackStraw at January 21, 2024 05:58 PM

Once, when America was great, I returned to an all-inclusive Jamaican resort which hired people who generated good data. Returning guests were treated to an outdoor buffet where we were subjected to an inordinate amount of chunks of fresh caught lobster.

Sometimes you have to endure people with good data. Sometimes a toilet overflows and you get Joe Biden and no lobster. Just the inflation.

Posted by: Divide by Zero at January 21, 2024 06:11 PM (nIvob)

251 Wife uses Wray and Nephew for rum cake.

Posted by: Jamaica at January 21, 2024 06:13 PM (Eeb9P)

252 SpaceX Starlink SpaceX's 7th Launch of 2024,
Starlink 7-11 Mission| Falcon 9
January 21st at 8:50 p.m. ET

http://tinyurl.com/2s4e6a9w

Posted by: Ciampino - Space Ducks? at January 21, 2024 06:13 PM (qfLjt)

253 251 Wife uses Wray and Nephew for rum cake.

Posted by: Jamaica at January 21, 2024 06:13 PM (Eeb9P)

Sounds like a Govt Op...

Posted by: jim (in Kalifornia) at January 21, 2024 06:14 PM (QVm5G)

254 Wife uses Wray and Nephew for rum cake.
Posted by: Jamaica at January 21, 2024 06:13 PM (Eeb9P)

Wow!

Now that is a rum cake at 126 proof.

Do you get tipsy eating it?

Posted by: naturalfake at January 21, 2024 06:15 PM (nFnyb)

255 I like food, and Detroit Lions go the the NFC Championship game
31-23

Posted by: Don Black at January 21, 2024 06:16 PM (geLO8)

256 Go Lions! Beat the 49ers!

And GO BILLS!

Posted by: nurse ratched at January 21, 2024 06:17 PM (RM1wO)

257 Well pheasant and guinea fowl is usually hung for about a week but I don't know how they avoided flies back in the early days (I'm thinking African safaris) as well as more challenging scavengers.
Posted by: Ciampino -- animals like the pressed residu

The English eat all kinds of nasty birds. Ungutted Pheasants are hung by the feet until the carcass falls. That’s when they are ready. Snipe are considered a delicacy. Plucked then aged in a cool cellar a week then roasted whole. The guts are smeared on toast like a pate.

I’m a big Anglophile but I can draw the line.

Posted by: Pete Bog at January 21, 2024 06:18 PM (3iu+6)

258 There's nothing like jellied eel

Posted by: Don Black at January 21, 2024 06:19 PM (geLO8)

259 Yeah, the diet of the Founding fathers was not very impressive. I think it was Jefferson or Franklin whose dinner usually consisted of bread soaked in milk served with tea or booze.
Posted by: weft cut-loop

George Washington's family had cherries as a staple for a time but that suddenly came to a halt.

Posted by: Tonypete at January 21, 2024 06:19 PM (qoGsy)

260 "I’m a big Anglophile but I can draw the line."

Do a search on the menu for some of Henry VIII parties sometime. These went on for days.

Posted by: gourmand du jour at January 21, 2024 06:20 PM (MeG8a)

261 Good evening dear Horde!

My partner and I had vegetables roasted with olive oil, butter, garlic salt and pepper, for dinner tonight. Easy and absolutely delicious.

Posted by: Ladyl at January 21, 2024 06:21 PM (+4oV5)

262 I am NOT a fan of sea urchin. Leave those for the sea otters. Sea cucumbers are nasty too.

Posted by: nurse ratched at January 21, 2024 06:21 PM (+FOYs)

263 257 Well pheasant and guinea fowl is usually hung for about a week but I don't know how they avoided flies back in the early days (I'm thinking African safaris) as well as more challenging scavengers.
Posted by: Ciampino -- animals like the pressed residu

The English eat all kinds of nasty birds. Ungutted Pheasants are hung by the feet until the carcass falls. That’s when they are ready. Snipe are considered a delicacy. Plucked then aged in a cool cellar a week then roasted whole. The guts are smeared on toast like a pate.

I’m a big Anglophile but I can draw the line.

Posted by: Pete Bog at January 21, 2024 06:18 PM (3iu+6)

Balut.

Posted by: jim (in Kalifornia) at January 21, 2024 06:21 PM (A44WT)

264 Balut.
Posted by: jim

Gesundheit!

*Just in case JT is not around*

Posted by: Tonypete at January 21, 2024 06:22 PM (qoGsy)

265 MiL made duck last week but we weren't invited

She invited the kids. Because the kids are the ones who take her to appointments, do her shopping, and take care of her chores.

Posted by: San Franpsycho at January 21, 2024 06:23 PM (RIvkX)

266 262 I am NOT a fan of sea urchin. Leave those for the sea otters. Sea cucumbers are nasty too.

Posted by: nurse ratched at January 21, 2024 06:21 PM (+FOYs)

They absorb the flavor of the sauce they are cooked in.

Posted by: jim (in Kalifornia) at January 21, 2024 06:23 PM (A44WT)

267 FlatIron Pepper Company. Try 'em.

Posted by: phydeaux at January 21, 2024 06:23 PM (MunRT)

268 Sea cucumbers are nasty too.
Posted by: nurse ratched at January 21, 2024 06:21 PM (+FOYs)

I was at a Vietnamese wedding and they served sea cucumbers. I literally had to spit that into my napkin. Absolutely horrible.

Posted by: Rufus T. Firefly at January 21, 2024 06:25 PM (gxRWI)

269 Sea cucumbers, that is.
Tried uni once, was immediately repulsed by taste

Posted by: jim (in Kalifornia) at January 21, 2024 06:25 PM (A44WT)

270 I think it was a pheasant they were aging in Shogun.

Posted by: naturalfake at January 21, 2024 06:10 PM (nFnyb)

I like my pheasants young. Prima Nocta rocks!

Posted by: Louis the 4th at January 21, 2024 06:26 PM (gSZYf)

271 I had never had, nor even thought of Sushi until I moved to CA. There, are around Stanford, Palo Alto, Mountain View was inundated with ethnic food joints.

Co-workers took this redneck hillbilly from WV to some awesome places to eat.

Now... some 20 years later we do some of it at home. Indian, Middle Eastern, Pac-Rim, European and Mexico.

Not knock-off shit either.

Not Sushi... that shit scares me. But.. I'd like to learn.

Posted by: Martini Farmer at January 21, 2024 06:26 PM (Q4IgG)

272 Update: pork butt in cilantro and pepper sauce was pretty damn tasty. I will be making this again.

Posted by: Mr Aspirin Factory, red heifer owner at January 21, 2024 06:27 PM (R4t5M)

273 But I enjoy chinese style tripe and their curry tripe.
Hey I like menudo (soup, not the band) too. And tacos de tripas.

Posted by: jim (in Kalifornia) at January 21, 2024 06:27 PM (A44WT)

274 I’m a big Anglophile but I can draw the line.

Posted by: Pete Bog at January 21, 2024 06:18 PM (3iu+6)

Yes...in my neck of the woods, that's called "rotted."

Posted by: CharlieBrown'sDildo at January 21, 2024 06:27 PM (gSZYf)

275 Ladyl!

He's your "partner" now!?!?!?

Posted by: nurse ratched at January 21, 2024 06:28 PM (ytBBc)

276 270 I think it was a pheasant they were aging in Shogun.

Posted by: naturalfake at January 21, 2024 06:10 PM (nFnyb)

I like my pheasants young. Prima Nocta rocks!

Posted by: Louis the 4th at January 21, 2024 06:26 PM (gSZYf)

They tend to be a bunch of birdbrains

Posted by: jim (in Kalifornia) at January 21, 2024 06:28 PM (A44WT)

277 My BIL visited from Iowa years ago. He'd never had sushi. We went to one of my local places. He told the chef he wanted octopus. The chef goes in to the tank says "how about this one?". The poor beast was wiggling all about his arms.
Sliced it up and it was et.

Posted by: gourmand du jour at January 21, 2024 06:29 PM (MeG8a)

278 248
Jim, that 98% alcohol seems high for just distillation. The alcohol-water azeotrope (of 95.63% ethanol and 4.37% water by mass) is usually rounded to 95.5%, sometimes 96%.
Whether the product is from fermented grain or sucrose makes no difference to the alcohol assuming it's pure.

Posted by: Ciampino - making alcohol is fun at January 21, 2024 06:29 PM (qfLjt)

279 The word "azeotrope" only appears on Smart Chemistry Blogs.

Posted by: Splunge at January 21, 2024 06:30 PM (BAbpt)

280 Hey Skip,

No way would I use anything than high-proof vodka or Everclear. Vanilla pods are expensive, and the idea is to get the purest, strongest vanilla flavor out of them.

If you want flavored vanilla, just add rum or brandy or whatever to a bit of it...

Posted by: CharlieBrown'sDildo at January 21, 2024 06:30 PM (gSZYf)

281 Good luck to the Lions, if they can win the SB

Posted by: Skip at January 21, 2024 06:30 PM (fwDg9)

282 During my grocery shopping adventure this week;

Pork loin on sale for $1.69/lb and
NY Strip for $5.99/lb (cut properly)

That was the lowest they've been for a time so I stocked up.

Posted by: Tonypete at January 21, 2024 06:31 PM (qoGsy)

283 273 But I enjoy chinese style tripe and their curry tripe.
Hey I like menudo (soup, not the band) too. And tacos de tripas.
Posted by: jim (in Kalifornia) at January 21, 2024 06:27 PM (A44WT)

Creole Tripe is awesome and easy to make.

Posted by: Splunge at January 21, 2024 06:31 PM (BAbpt)

284 I have a moral problem eating octopus. They are so very smart. And they have a sense of humor, playing tricks on each other and on keepers in aquariums. They are smart as hell too.

Posted by: nurse ratched at January 21, 2024 06:31 PM (ytBBc)

285 Mighta been 96%. Haven't slept well in few days.

Posted by: jim (in Kalifornia) at January 21, 2024 06:31 PM (A44WT)

286 Did I say they were smart?

Posted by: nurse ratched at January 21, 2024 06:31 PM (ytBBc)

287 Many of my crazy kitchen notions do not work out. This one did. I woke up today and thought: wait, couldn't you make a grilled cheese sandwich, open it up, and put a burger on it?

It was wonderful.

Posted by: Splunge at January 21, 2024 06:32 PM (BAbpt)

288 283 273 But I enjoy chinese style tripe and their curry tripe.
Hey I like menudo (soup, not the band) too. And tacos de tripas.
Posted by: jim (in Kalifornia) at January 21, 2024 06:27 PM (A44WT)

Creole Tripe is awesome and easy to make.

Posted by: Splunge at January 21, 2024 06:31 PM (BAbpt)

I had chitlins at a soul place in San Diego, but was not impressed.

Posted by: jim (in Kalifornia) at January 21, 2024 06:32 PM (A44WT)

289 >I have a moral problem eating octopus. They are so very smart. And they have a sense of humor

and it's like chewing rubber

Posted by: Don Black at January 21, 2024 06:33 PM (geLO8)

290 289 >I have a moral problem eating octopus. They are so very smart. And they have a sense of humor

and it's like chewing rubber

Posted by: Don Black at January 21, 2024 06:33 PM (geLO

You have to avoid those latex octopii

Posted by: jim (in Kalifornia) at January 21, 2024 06:34 PM (A44WT)

291 262 I am NOT a fan of sea urchin. Leave those for the sea otters. Sea cucumbers are nasty too.
Posted by: nurse ratched at January 21, 2024 06:21 PM (+FOYs)

I enjoy the other Cantonese delicacies, but I have never understood why sea cucumber is one of them. It tastes disgusting to me, and the texture is no better.

Sea urchin, though, I love. A place in Tokyo had unisoba, soba (buckwheat) noodles mixed with uni (sea urchin), and it was sublime.

Posted by: Splunge at January 21, 2024 06:35 PM (BAbpt)

292 We would be smart also if we had brains in each of our appendages like an octopus.

Posted by: gourmand du jour at January 21, 2024 06:35 PM (MeG8a)

293 I sampled calamari or whatever it's called , in Greece

it was not good
imo ymmv

Posted by: Don Black at January 21, 2024 06:36 PM (geLO8)

294 All red meat must be aged. Unless you like boiled steaks or are starving, or cooking and smoking over an open flame.

Posted by: Dr. Bone at January 21, 2024 06:36 PM (J3ryZ)

295 have a moral problem eating octopus. They are so very smart. And they have a sense of humor, playing tricks on each other and on keepers in aquariums. They are smart as hell too.
Posted by: nurse ratched at January 21, 2024 06:31 PM (ytBBc)

Agreed, and eating them alive, well I don’t know what to say. I watched a food show where live fish was served up to the patron. Disgusting.

Posted by: Rufus T. Firefly at January 21, 2024 06:36 PM (gxRWI)

296 Sea urchin, though, I love. A place in Tokyo had unisoba, soba (buckwheat) noodles mixed with uni (sea urchin), and it was sublime.

Posted by: Splunge at January 21, 2024 06:35 PM (BAbpt)

I'm with you!

Good fresh uni is one of my favorite foods.

Posted by: CharlieBrown'sDildo at January 21, 2024 06:37 PM (gSZYf)

297 263
The guts are smeared on toast like a pate.

I’m a big Anglophile but I can draw the line.

Posted by: Pete Bog at January 21, 2024 06:18 PM (3iu+6)
----
Yes, I didn't know that part. It must taste like shit.

(Do not confuse with Scottish or Welsh cooking)

Posted by: Ciampino - English cooking at January 21, 2024 06:37 PM (qfLjt)

298 I have a moral problem eating octopus. They are so very smart. And they have a sense of humor, playing tricks on each other and on keepers in aquariums. They are smart as hell too.

Posted by: nurse ratched at January 21, 2024 06:31 PM (ytBBc)

They say pigs are smart too, but bacon trumps that.

Posted by: CharlieBrown'sDildo at January 21, 2024 06:38 PM (gSZYf)

299 294 All red meat must be aged. Unless you like boiled steaks or are starving, or cooking and smoking over an open flame.
Posted by: Dr. Bone at January 21, 2024 06:36 PM (J3ryZ)

My local butcher had some T-bones on sale, that were just starting to turn brown. I loaded up. I know they will be great.

Posted by: Splunge at January 21, 2024 06:38 PM (BAbpt)

300 I cooked my best ever pork shoulder two days ago. The Myron Mixon hog injection + McCormick's Grill Master "Sweet and Smokey" rub are a dream team.

Posted by: mrp at January 21, 2024 06:38 PM (rj6Yv)

301 Yes, I have mostly because that’s the only time I have any booze.

Posted by: Jamaica at January 21, 2024 06:39 PM (Eeb9P)

302 >>I sampled calamari or whatever it's called , in Greece

>>it was not good

That kind of talk can get you in trouble around these parts.

Rhode Island is the calamari capital of the US. It's even our official appetizer. That's right, we have an official appetizer. And your state does not.

Posted by: JackStraw at January 21, 2024 06:39 PM (ZLI7S)

303 296 I'm with you!

Good fresh uni is one of my favorite foods.
Posted by: CharlieBrown'sDildo at January 21, 2024 06:37 PM (gSZYf)

We should start a movement to call them "truffles of the sea."

You're right to specify "fresh." If it's not fresh, it is truly awful.

Posted by: Splunge at January 21, 2024 06:40 PM (BAbpt)

304 293 I sampled calamari or whatever it's called , in Greece

it was not good
imo ymmv

Posted by: Don Black at January 21, 2024 06:36 PM (geLO

Had at restaurant and was tender and wonderfully cooked. Commented to the server on how tender and he said the secret was to freeze it first to break down some of the tissue.

Posted by: jim (in Kalifornia) at January 21, 2024 06:40 PM (T/pzS)

305 I would have posted my comment earlier, but you know, the Detroit Lions ...

Posted by: mrp at January 21, 2024 06:40 PM (rj6Yv)

306 Cooking oysters is not right. Fresh and raw only.

Posted by: San Franpsycho at January 21, 2024 06:40 PM (RIvkX)

307 We would be smart also if we had brains in each of our appendages like an octopus.
Posted by: gourmand du jour

I dunno. Allowing our brains in some appendages to decide hasn't led to wise decisions ofttimes.

Posted by: Tonypete at January 21, 2024 06:40 PM (qoGsy)

308 >Rhode Island is the calamari capital of the US. It's even our official appetizer. That's right, we have an official appetizer. And your state does not.

Posted by: JackStraw

you are welcome to it

Posted by: Don Black at January 21, 2024 06:40 PM (geLO8)

309 I sampled calamari or whatever it's called , in Greece

it was not good
imo ymmv

Posted by: Don Black

You have to cook it properly or it will be nasty.

Posted by: Tonypete at January 21, 2024 06:41 PM (qoGsy)

310 Calamari is crap.

Like chewing a rubber ass. Same taste and texture.

Posted by: Hairyback Guy at January 21, 2024 06:41 PM (7vfwz)

311 >>>Rhode Island is the calamari capital of the US. It's even our official appetizer. That's right, we have an official appetizer. And your state does not.
Posted by: JackStraw at January 21, 2024 06:39 PM (ZLI7S)
~~~~~

Maybe sit this one out, Straw. Your state bird is a chicken.
A chicken!

Posted by: IrishEi at January 21, 2024 06:42 PM (p3BNh)

312 Snails in garlic butter sauce > Calamari

Posted by: mrp at January 21, 2024 06:42 PM (rj6Yv)

313 236 One eye often have to explain to people is when you’re doing a marinara sauce. Usually much better off with canned or jarred tomatoes then you would be if you just bought the fresh tomatoes at the local supermarket. Using only fresh tomatoes to make a marinara sounds good, but there are so many variables such as where they came from and what time of year they were picked. Some things simply improve with a bit of age.
Posted by: Quint at January 21, 2024 05:59 PM (mtcSX)

I hardly use fresh tomatoes for anything now. I never regret my move from California, but there were a few sacrifices, and tomatoes worth buying was one of them.

Posted by: Splunge at January 21, 2024 06:43 PM (BAbpt)

314 Cooking oysters is not right. Fresh and raw only.
Posted by: San Franpsycho at January 21, 2024 06:40 PM (RIvkX)

This is true.

Posted by: mrp at January 21, 2024 06:43 PM (rj6Yv)

315 How do they get around the spines when harvesting sea urchins?

Posted by: Northernlurker at January 21, 2024 06:43 PM (2N2BV)

316 Heathens. Calamari is a sacred Italian food. So is polpi or as some Sicilians dialects call it purpo or "
"pupa". Calamari can be fried or cooked in a pan with sautéed onions.

Posted by: Marcus T at January 21, 2024 06:43 PM (MZ6RK)

317 Dietary balance:
50% complex carbohydrates
30% protein
20% fat

Posted by: San Franpsycho at January 21, 2024 06:43 PM (RIvkX)

318 >>Maybe sit this one out, Straw. Your state bird is a chicken.
A chicken!

The chicken is a proud and glorious beast.

Posted by: JackStraw at January 21, 2024 06:44 PM (ZLI7S)

319 306 Cooking oysters is not right. Fresh and raw only.

Posted by: San Franpsycho at January 21, 2024 06:40 PM (RIvkX)

As a person who is immunocompromised, that is just not a viable option for me, and by viable, I mean my viability.

Posted by: jim (in Kalifornia) at January 21, 2024 06:45 PM (T/pzS)

320 Skip, I made all of my vanilla with Ketel one vodka. I made one bottle using Jack Daniel - Gentleman Jack. It tastes great by itself, but I don't like it in my baking. It affected the flavor of my baked goods too much

Posted by: My Life is Insanity at January 21, 2024 06:45 PM (wbI6p)

321 Hand-tossed pizza > Calamari

Posted by: mrp at January 21, 2024 06:45 PM (rj6Yv)

322 Calamari is awesome.

Posted by: nurse ratched at January 21, 2024 06:45 PM (GMlj0)

323 Okay folks,

It's that time for me...prepping dinner and then overseeing the construction of a cocktail.

Old Fashioned?
Manhattan?
Martini?

Thanks for reading and commenting (even Garrett) and playing nice!

Posted by: CharlieBrown'sDildo at January 21, 2024 06:46 PM (gSZYf)

324 Martini.

Posted by: mrp at January 21, 2024 06:47 PM (rj6Yv)

325 I tried a octopus salad once at a Greek wedding reception. I was hesitant but it was wonderful.

That may have been the Ouzo talking though.

Posted by: Tonypete at January 21, 2024 06:47 PM (qoGsy)

326 How do they get around the spines when harvesting sea urchins?

Posted by: Northernlurker at January 21, 2024 06:43 PM (2N2BV)

The same way porcupines make love...

...carefully.

Posted by: CharlieBrown'sDildo at January 21, 2024 06:47 PM (gSZYf)

327 Go Lions!

Posted by: Muad'dib at January 21, 2024 06:48 PM (ER9HB)

328 Sazerac is the best cocktail. All others must take a step back.

Of course, if you don't want the best cocktail, there are a lot of other options, for some reason.

Posted by: Splunge at January 21, 2024 06:48 PM (BAbpt)

329 I don't like seafood, or any food, with a rubber-like texture.

Posted by: fd at January 21, 2024 06:49 PM (vFG9F)

330 Go Bills

Posted by: Jamaica at January 21, 2024 06:49 PM (Eeb9P)

331 >>Hand-tossed pizza > Calamari

Hand tossed pizza with calamari.

Mind blown, I know.

Posted by: JackStraw at January 21, 2024 06:49 PM (ZLI7S)

332 327 Go Lions!

Posted by: Muad'dib at January 21, 2024 06:48 PM (ER9HB)

"They're selling Lion meat!" girl w public school ed in Dem city

Posted by: jim (in Kalifornia) at January 21, 2024 06:50 PM (T/pzS)

333 Vodka probably will be cheapest anyway.
Will get a nice bottle of cognac as well

Posted by: Skip at January 21, 2024 06:51 PM (fwDg9)

334 Sorry, but what you described is definitely not chili. It may be a Mexican flavored stew of some sort, but it is not chili.

Posted by: Happy at January 21, 2024 06:51 PM (8wFql)

335 My local Costco has started stocking octopus.

Posted by: gourmand du jour at January 21, 2024 06:51 PM (MeG8a)

336 George Washington's family had cherries as a staple for a time but that suddenly came to a halt.
Posted by: Tonypete at January 21, 2024 06:19 PM (qoGsy)

*snort

Posted by: Dash my lace wigs! at January 21, 2024 06:51 PM (OX9vb)

337 334 Sorry, but what you described is definitely not chili. It may be a Mexican flavored stew of some sort, but it is not chili.

Posted by: Happy at January 21, 2024 06:51 PM (8wFql)

Well fine. Try some frijoles and zanahoria instead

Posted by: jim (in Kalifornia) at January 21, 2024 06:53 PM (T/pzS)

338 Pizza just came out of the oven. This one's great! I baked it on the bottom rack, instead of the top like usual, and the crust is perfect!

Posted by: Dash my lace wigs! at January 21, 2024 06:53 PM (OX9vb)

339 "My local Costco has started stocking octopus.
Posted by: gourmand du jour"

Live? I could have some fun with that.

Posted by: fd at January 21, 2024 06:54 PM (vFG9F)

340 The only guaranteed winner in the KC / BUF game is Kelce, because either way, Taylor Swift will be sucking his cock later.

Posted by: Dr. Bone at January 21, 2024 06:54 PM (J3ryZ)

341 Stunning state bird of NJ:
http://tinyurl.com/4a68x3kc

Rhode Island Red state bird:
http://tinyurl.com/2mhjf2es

Posted by: IrishEi at January 21, 2024 06:55 PM (p3BNh)

342 Skip, saw you were looking for suggestions on vanilla extract. My wife uses Captain Morgan white rum. You actually don’t want to use a higher proof booze because it can pull some flavors you don’t want. Have to be patient though, it takes a year for full strength extract.

Posted by: Van Down by the River at January 21, 2024 06:55 PM (wGP88)

343 Sazerac is the best cocktail. All others must take a step back.
Of course, if you don't want the best cocktail, there are a lot of other options, for some reason.
Posted by: Splunge at January 21, 2024 06:48 PM (BAbpt)

Concur. I love Sazeracs but only get them when I am out and about. Never make here at the bunker.

Best Cocktail Ever and will fuck you up.

Posted by: Hairyback Guy at January 21, 2024 06:55 PM (QGJ7D)

344 316 Heathens. Calamari is a sacred Italian food. So is polpi or as some Sicilians dialects call it purpo or "
"pupa". Calamari can be fried or cooked in a pan with sautéed onions.

Posted by: Marcus T at January 21, 2024 06:43 PM (MZ6RK)
----
Calamari or squid to you is great done in a tomato-rich casserole, with vegs etc. Similarly to tripe and potatoes and onions. Polipi (polipo singular) is octopus and texture-wise much the same as squid.

Posted by: Ciampino - Not English cooking? at January 21, 2024 06:56 PM (qfLjt)

345 Not live, in a bag, 2per bag.

Posted by: gourmand du jour at January 21, 2024 06:57 PM (MeG8a)

346 Will make up extract now for months from now. Got pack of 8 or so beans from Amazon.

Posted by: Skip at January 21, 2024 06:57 PM (fwDg9)

347 346 Will make up extract now for months from now. Got pack of 8 or so beans from Amazon.

Posted by: Skip at January 21, 2024 06:57 PM (fwDg9)

The jungle, the company, or both?

Posted by: jim (in Kalifornia) at January 21, 2024 06:58 PM (T/pzS)

348 All red meat must be aged. Unless you like boiled steaks or are starving, or cooking and smoking over an open flame.
Posted by: Dr. Bone at January 21, 2024 06:36 PM (J3ryZ)

Backstrap of the first deer of the year at dinner the evening it was killed is pretty darn good.

Posted by: Pete Bog at January 21, 2024 06:58 PM (3iu+6)

349 I've had calamari where they use the ink in preparation.

Posted by: gourmand du jour at January 21, 2024 06:59 PM (MeG8a)

350 49 I've had calamari where they use the ink in preparation.

Posted by: gourmand du jour at January 21, 2024 06:59 PM (MeG8a)

Their ink is edible. Black pasta is made with it.

Posted by: jim (in Kalifornia) at January 21, 2024 07:00 PM (T/pzS)

351 My local Costco has started stocking octopus.
Posted by: gourmand du jour at January 21, 2024 06:51 PM (MeG8a)
~~~~~

That's mean. No one should be killing/eating octopuses.

Posted by: IrishEi at January 21, 2024 07:01 PM (p3BNh)

352 >>Live? I could have some fun with that.

We had a bunch of octopi living on the reef where I used to teach. Small ones not giant kraken things.

They were very shy but also curious and if you moved slowly they would come take a look.

Posted by: JackStraw at January 21, 2024 07:01 PM (ZLI7S)

353 Their ink is edible. Black pasta is made with it.
Posted by: jim (in Kalifornia) at January 21, 2024 07:00 PM (T/pzS)

I did not know that.

Does the ink impart any flavors to the pasta?

Posted by: Hairyback Guy at January 21, 2024 07:02 PM (QGJ7D)

354 351 My local Costco has started stocking octopus.
Posted by: gourmand du jour at January 21, 2024 06:51 PM (MeG8a)
~~~~~

That's mean. No one should be killing/eating octopuses.

Posted by: IrishEi at January 21, 2024 07:01 PM (p3BNh)

It's okay. They were already dead when you buy them...

Posted by: jim (in Kalifornia) at January 21, 2024 07:02 PM (T/pzS)

355 48 the potatoes potatoes potatoes potatoes potatoes potatoes and potatoes hasnt much potatoes.
Posted by: rhennigantx at January 21, 2024 04:22 PM (lwOKI)

I don't want *any* potatoes!

Posted by: antisocial justice beatnik at January 21, 2024 07:02 PM (DTX3h)

356 BJ’s in Valley Steam has chicken feet in 10lb bags

Posted by: Jamaica at January 21, 2024 07:03 PM (Eeb9P)

357 >>Stunning state bird of NJ:
http://tinyurl.com/4a68x3kc

Huh. I would have guessed seagull or turkey vulture.

Posted by: JackStraw at January 21, 2024 07:03 PM (ZLI7S)

358 I respect cultural tradition and such, but I would have to be really hungry to eat chicken feet.

Posted by: Dash my lace wigs! at January 21, 2024 07:05 PM (OX9vb)

359 353 Their ink is edible. Black pasta is made with it.
Posted by: jim (in Kalifornia) at January 21, 2024 07:00 PM (T/pzS)

I did not know that.

Does the ink impart any flavors to the pasta?

Posted by: Hairyback Guy at January 21, 2024 07:02 PM (QGJ7D)

Good question. Saw it on TV, never tried

Posted by: jim (in Kalifornia) at January 21, 2024 07:05 PM (UlPt4)

360 Good question. Saw it on TV, never tried
Posted by: jim (in Kalifornia) at January 21, 2024 07:05 PM (UlPt4)

Ok, I will have to try some sometime.

Thanks jim!

Posted by: Hairyback Guy at January 21, 2024 07:06 PM (QGJ7D)

361 356 BJ’s in Valley Steam has chicken feet in 10lb bags

Posted by: Jamaica at January 21, 2024 07:03 PM (Eeb9P)

Very tasty Chinese-style. Tendons very tender, tender like beef tendon in Pho.

Posted by: jim (in Kalifornia) at January 21, 2024 07:07 PM (UlPt4)

362 The Meatball Is Gone?

Posted by: Hairyback Guy at January 21, 2024 07:08 PM (QGJ7D)

363 Wife does a curry with them. WOW , delicious

Posted by: Jamaica at January 21, 2024 07:09 PM (Eeb9P)

364 My local Costco has started stocking octopus.

It must be hard to knit, what with the eight toes and all.

I'll be that guy: calamari is squid, not the same as octopus.
I think people got to liking the chewiness of squid.
I had octopus on the recommendation of a Chicago waiter from NW Spain who said it was the staple food on his coast. It was cooked, and didn't have any suckers. It was tender, and tasted very different from the calamari rings we'd usually get.

Posted by: How you say, The Paolo at January 21, 2024 07:09 PM (zdLoL)

365 I made oxtail stew for the first time a few weeks ago. Why I had it in my head, I have no idea, but I decided to make it. Found oxtails, but not enough, at one store. I went to two more stores hunting it before settling for a few beef short ribs.

I cooked the meat most of the day, and based on reading a lot of recipes, combined what I thought were the best ideas and chose my own seasonings and spices for a rich sauce.

It was a great deal of trouble to make, and worth every minute of it. I don’t think I’ve ever had a better soup or stew, and I really love my home made soups in the winter.

Maybe I read about oxtail here on a food thread. You guys always have some unusual ideas.

Posted by: Menagerie at January 21, 2024 07:09 PM (n/MLA)

366 362 The Meatball Is Gone?

Posted by: Hairyback Guy at January 21, 2024 07:08 PM (QGJ7D)

Sauced?

Posted by: jim (in Kalifornia) at January 21, 2024 07:09 PM (UlPt4)

367 Meatball did his job: put Florida in play. Cali, Texas and Florida is 1/3 of the US population.
Chicken backs are great for soups

Posted by: Jamaica at January 21, 2024 07:10 PM (Eeb9P)

368 Gun Thread up!

Posted by: jim (in Kalifornia) at January 21, 2024 07:12 PM (UlPt4)

369 Wife lives off of oxtails. She seasons overnight, browns them and then braises for 2-3 hours. Season any way you want. She will use allspice and Ceylon cinnamon if non Jamaicans are coming.

Posted by: Jamaica at January 21, 2024 07:13 PM (Eeb9P)

370 We would be smart also if we had brains in each of our appendages like an octopus.
Posted by: gourmand du jour
====
Brain in one of my appendages has gotten me in hot water more than once.

Posted by: From about that Time at January 21, 2024 07:17 PM (4780s)

371 358, I had them once at a really good Cantonese dim sum place. it was certainly one of the worst things I’ve ever tried think putting a bone in your mouth and trying to find something to actually eat.

I hear ducks feet are actually pretty decent, but I haven’t tried them.

Posted by: Quint at January 21, 2024 07:18 PM (Aqzz5)

372 353 Does the ink impart any flavors to the pasta?
Posted by: Hairyback Guy at January 21, 2024 07:02 PM (QGJ7D)

I don't know that there's enough of it in the black pasta to make much difference, but the ink definitely has a flavor, and it's a good one. There's one restaurant that makes a lot of wonderful seafood, but the dish I cannot be without is the fish ball noodles with squid ink. It's like a savory essence of seafood flavor.

Posted by: Splunge at January 21, 2024 07:18 PM (BAbpt)

373 Oxtail soup is really good. It Piggly Wiggly equivalent, and a package was over $30. For sure I have no plans on buying oxtails anytime soon.

Posted by: Quint at January 21, 2024 07:19 PM (Aqzz5)

374 I had a dish with squid ink once, and was really turned off by it. I know enough to not claim that for sure squid in pasta or other dishes are bad. It could’ve been a one off. But man I did not like that dish, and I do like squid and calamari.

Posted by: Quint at January 21, 2024 07:21 PM (Aqzz5)

375 371 358, I had them once at a really good Cantonese dim sum place. it was certainly one of the worst things I’ve ever tried think putting a bone in your mouth and trying to find something to actually eat.

I hear ducks feet are actually pretty decent, but I haven’t tried them.
Posted by: Quint at January 21, 2024 07:18 PM (Aqzz5)

Chicken feet are one of my favorite dim sum dishes, but there are two caveats:

First, there are two typical chicken feet dishes. Skip the one where they are all white and have no sauce. Get the dark crinkly soft stewed ones with the sauce that has a few black beans in it.

Second, yes, you must resign yourself to the fact that the skin is the food, and you need to strip it off of the bone inside your mouth. It gets really easy, with practice.

Posted by: Splunge at January 21, 2024 07:21 PM (BAbpt)

376 375, thanks for info Splunge, I would try them again.

Posted by: Quint at January 21, 2024 07:24 PM (Aqzz5)

377 The oxen have no tails in Zamboanga.

Posted by: Bertram Cabot, Jr. at January 21, 2024 07:29 PM (63Dwl)

378 A restaurant in Bellevue WA had King Salmon cooked on a plank that had been coated on top with Ancho powder and Maple Syrup.... It was great. I suppose using the three ingredients suited the North America trade deal. When I've made it at home, I use Agave Syrup instead of Maple Syrup, just because...

Posted by: Cascadia at January 21, 2024 07:51 PM (HJIB6)

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