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Food Thread: Meatballs And Gin...A Match Made In Heaven (Not Really)

meatballs34.jpg

My favorite meatball recipe is by Marcella Hazan, whose cook books are a marvelous introduction to classic Italian cooking, and rather well written to boot. Of course rumor has it that her husband wrote them and she was just the cook, but that isn't a criticism, since the food is what is important, and she certainly is one of the best!

But frying all of those meatballs in oil is time consuming and messy. Is there a better way? I have seen loads of recipes that suggest that baking them on a sheet pan does the same job, but that feels so inauthentic, and do they really get as wonderfully crispy, with the depth of flavor that frying imparts? The Maillard reaction is effortless in oil, but in an oven it can cause problems like drying out.

Have you ever had a dried out meatball? Awful.

So: Who has done both, and who is going to admit that the baked ones were dry and boring and you had to drown them in tomato sauce to get anyone to eat them?

******

Sushi.jpg

I have lost my taste for commodity sushi, which is the only stuff available around here. I much prefer to make my own, because I know the quality of the ingredients and I know that they are being handled correctly. It's also a challenge to make, but it's fun, so why not? And it is absolutely the frugal way to eat sushi. I checked the takeout menu of the highest rated (by tripadvisor) sushi restaurant in the area and that platter is more than $100. I paid a small fraction of that for all of the ingredients.

Is it as beautiful? No...of course not! Do I care? Nope!

And yes, I have posted sushi photos before, but I'm sort of bragging now...I think I am getting the hang of it, and I am now going to see how to add some interesting flavors besides the classic fish and rice and seaweed.

******

Well this sounds like fun! I like Pot de Crèmes in general, especially if they use bitter chocolate and don't taste like the pudding from my grade school cafeteria. The addition of bourbon is a lovely bonus, and bitters will make this very interesting. Bitters-and-Bourbon Chocolate Pot de Crème is definitely on my list of desserts to make. And for those in The Tribe, it is kosher for Passover!
******

This is fun too! I'm not sure that I have the palate necessary to distinguish the various different gins in anything other than a Martini, but it is immensely amusing anyway. the GIN is IN rates gins, and includes a rather convenient little graphic that shows the basic qualities of the gin in question. It's surprisingly useful!

GinGraph.jpg

I am very careful with liquor and wine reviewers. Obviously their personal taste preferences govern their ratings to a certain extent, so it is imperative that if you want to use their reviews you figure out that taste. Then keep checking that they are consistent.

THEN they can be useful.

[Hat Tip: "someone who prefers not to be named"]

******

Coblogger "Weasel" sent this to me, and clearly it forms the basis for his famous Two-Minute-Meal philosophy. Medieval dietetics is as weird as you would think! And follow the links to the recipes and even though they have been modernized, they still sound really, really, odd.

Of course Weasel might be trolling me, in which case I got hooked.

******

I know all of you are terribly worried about the "Chicken Tenders Situation" here at Chez Dildo. Relax..all is well! Or at least better. The second batch was better than the first, mostly because I actually read a recipe instead of just winging it. Not for the chicken...that was great and didn't need a thing. The batter was a different story, and interestingly the addition of egg was the big difference. I am at a loss to explain why it made a difference, but that shouldn't surprise you.

Oh...wait! I also cooked them at a higher temperature. And it wasn't really a batter...mostly it was seasoned flour with baking powder. I just double-dredged and went to town.

So...really...it was nothing like my first attempt.

******

meandad45.jpg

******

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 February 18, 2024 04:02 PM (fwDg9)

2 Throws cream 🥧

Posted by: Skip at February 18, 2024 04:02 PM (fwDg9)

3 I don't know that we ever have just meatballs. We have them with pasta but otherwise I guess we would make meatloaf.

Posted by: G'rump928(c) fears the South Wind at February 18, 2024 04:04 PM (aD39U)

4 Yesterday: 3-2-1 ribs off the smoker
This Morning: French toast with blueberries
Now: oatmeal chocolate chip and raisin cookies.

Ahhhh...

Posted by: Diogenes at February 18, 2024 04:05 PM (W/lyH)

5 But frying all of those meatballs in oil is time consuming and messy

When it’s In your DNA you don’t even give it a thought. It’s just the way the meatballs are made

Posted by: kallisto at February 18, 2024 04:06 PM (dDGCn)

6 The sushi platter looks beautiful to me ... because I want to eat what is on the platter!

Yes, presentation counts, but taste matters far more to my troglodytic brain!

(Fresh and free of dangerous pathogens is also far above presentation.)

Posted by: Pillage Idiot at February 18, 2024 04:07 PM (HlyYF)

7 I've got a meatballs recipe that came via my BIL's Scicilian Nona who died at something over a 100 in the late '60s.
It includes 'microwave the meatballs....'.

Posted by: From about that Time at February 18, 2024 04:07 PM (4780s)

8 hiya

Posted by: JT at February 18, 2024 04:08 PM (T4tVD)

9 I have never deep-fried a meatball.

Everyone has always loved my meatballs. (Although now, I only make them when I don't feel like going to Trader Joe's for theirs, or I want to do a non-beef meatball, like a lamb one).

Having watched enough competition cooking shows, it seems you deep-fry the meatball when you make it too big and can't get the middle fully cooked before you'll dry out the outside. Otherwise, even high end chefs don't do that.

Unless this is about putting a TB of oil in a pan to start browning them vs on the sheet - and is either really frying?

Solution - never make enormous meatballs.

Posted by: Nova Local at February 18, 2024 04:09 PM (exHjb)

10 I believe the meatballs recipe may have gone thru a few updates before my copy was printed.

Posted by: From about that Time at February 18, 2024 04:09 PM (4780s)

11 I believe the meatballs recipe may have gone thru a few updates before my copy was printed.
Posted by: From about that Time at February 18, 2024 04:09 PM (4780s)

The Greek homos stole microwave tech from Africa.

Posted by: G'rump928(c) fears the South Wind at February 18, 2024 04:10 PM (aD39U)

12 Generally if making meatballs from scratch, I brown them a bit and cook the rest of it in sauce

Posted by: Skip at February 18, 2024 04:11 PM (fwDg9)

13 as some people can't tolerate caffeine, I cannot tolerate gin.

Actually the gin itself is fine, it is the horrible gut wrenching hang over the next morning that is the problem. You can have my share.

Posted by: Kindltot at February 18, 2024 04:11 PM (D7oie)

14 Generally if making meatballs from scratch, I brown them a bit and cook the rest of it in sauce
Posted by: Skip

This is the way I have always done it.

Posted by: Mr Aspirin Factory, red heifer owner at February 18, 2024 04:12 PM (R4t5M)

15 Son made a killer Greek dip with eggplant this week.

Before, I has just made baba ghanouj. But apparently, the Greeks have a salad, Melitzanosalata, which you can put in a food processor and make a great dip out of. Garlic, onion, lots of fresh parsley, lemon zest and juice, olive oil, red pepper flake, cumin, salt and pepper with a whole eggplant.

Delicious. You can top it with feta (if you don't have dairy issues) and olives if you want to be more authentic. And again, they eat it smooshed like guac vs blitzed like hummus...but trust me, blend it. Your texture-hating spouse will prefer it that way,

Posted by: Nova Local at February 18, 2024 04:14 PM (exHjb)

16
I buy meatballs at Aldi's - their regular ones, not the Italian. They're acceptable - the Italian ones not my taste. With the right garlic enhanced sauce they're delicious.

Posted by: Divide by Zero at February 18, 2024 04:15 PM (nIvob)

17 Nice looking meatballs. We revere Marcella around here too but also Lidia.

Posted by: San Franpsycho at February 18, 2024 04:15 PM (RIvkX)

18 I am also in the camp of browning meatballs in a little bit of olive oil and cooking them the rest of the way in a sauce.
While we're on the subject of cookbooks, what do you guys think of Bittman? I got a copy of How to Cook Everything on Amazon for 20 bucks and really like it, but boy is he down on canola oil.

Posted by: Cheerful Reprobate at February 18, 2024 04:16 PM (LobQt)

19 PS - You roast the eggplant an hour to kill it, and then cool it down before making the dip. Should be obvious b/c raw eggplant does not mush, but should be said. Everything else is raw.

Posted by: Nova Local at February 18, 2024 04:16 PM (exHjb)

20 Oooh, I like the gin thing. It's very useful for comparing what you like, based on the profile, and if you see that their profile matches up with your observations.

An overall ratings site is Distiller.com. It has some specific reviews, but doesn't have the profile breakdowns. There is one somewhere which does it for Scotch. I'll see if I can find it.

Posted by: Archimedes at February 18, 2024 04:16 PM (CsUN+)

21 Yay! Food!

Posted by: RedMindBlueState at February 18, 2024 04:16 PM (Wnv9h)

22 Lydia has some wonderful recipes. Julia Child was French cooking, Lydia was Italian cooking.

Posted by: Mr Aspirin Factory, red heifer owner at February 18, 2024 04:18 PM (R4t5M)

23 So: Who has done both, and who is going to admit that the baked ones were dry and boring and you had to drown them in tomato sauce to get anyone to eat them?

Done it both ways, multiple times. My take? They're both fine but you get a noticeably better depth of flavor from the deep fry.

Posted by: Additional Blond Agent, STEM Guy at February 18, 2024 04:18 PM (/HDaX)

24 The Greek homos stole microwave tech from Africa.

Posted by: G'rump928(c) fears the South Wind at February 18, 2024 04:10 PM

"Dear Mr. G'rump:

If you will assign your creative rights to this movie concept over to Disney Studios, we will tender payment in the amount of $100,000."

-- Disney DEI Movie Showrunners

Posted by: Pillage Idiot at February 18, 2024 04:18 PM (HlyYF)

25 Who has done both, and who is going to admit that the baked ones were dry and boring and you had to drown them in tomato sauce to get anyone to eat them?
====

Well they're hopefully going to get nice and braised in the sauce.

*lights flamethrowers*

Posted by: San Franpsycho at February 18, 2024 04:19 PM (RIvkX)

26 My spouse is calling tonight's dinner a 100% American one b/c nothing goes together, but it's food I want to use and the kids like.

Korean marinated chicken thighs
Roasted okra with thyme and garlic
Strawberries, kiwi, and clementines
Oven baked pretzel bites (b/c I got 2 containers for the Super Bowl and we only ate one that day, so I need to use the other up...so it can be tonight's kid carb)

And then I made a dairy free pumpkin pie for dessert (which I tried a tiny slice of - SO GOOD on a cold day. I added extra ginger and pumpkin pie spice b/c I like a spice-filled pumpkin pie)...

Posted by: Nova Local at February 18, 2024 04:19 PM (exHjb)

27 But frying all of those meatballs in oil is time consuming and messy. Is there a better way? I have seen loads of recipes that suggest that baking them on a sheet pan does the same job, but that feels so inauthentic, and do they really get as wonderfully crispy, with the depth of flavor that frying imparts? The Maillard reaction is effortless in oil

Broiler, sheet pan. Then 20-30 min in the sauce.

Posted by: weft cut-loop at February 18, 2024 04:19 PM (IG4Id)

28 I fry my meatballs. Baked ones are awful and don't have that nice crispness to them. Recipe for my meatballs came from hubby's best friend who is Sicilian. Best you will ever have!

Posted by: jewells45 fuck cancer at February 18, 2024 04:21 PM (iF0sF)

29 12 Generally if making meatballs from scratch, I brown them a bit and cook the rest of it in sauce
Posted by: Skip at February 18, 2024 04:11 PM (fwDg9)

This is the way I was taught by my Italian relatives. I roll them in bread crumbs and brown them. Then they go into the sauce pot to cook the rest of the way.

I've used Marcella Hazan's recipe for years, although I add extra fresh herbs and some minced garlic.

Posted by: jix at February 18, 2024 04:21 PM (VghtP)

30 Meatballs....

My wife makes sausage balls. Sort of a meatball, I guess. They're baked and never dry. But they've got other stuff mixed besides plain, ground pork. I'll have to ask her what goes into them. It's not much, IIRC.

They're more of a snacking food, but we've put them in pasta with, and without sauce and they're pretty good. The "plain" pasta is basically cooked pasta sautéed in a little olive oil with garlic and herbs. Toss some cheese on it, and the sausage balls and go to town.

Posted by: Martini Farmer at February 18, 2024 04:22 PM (Q4IgG)

31 I almost always keep frozen cooked meatballs on hand, throw some in a long roll or with sauce and pasta for a quick meal.

Posted by: Skip at February 18, 2024 04:22 PM (fwDg9)

32 CBD, what is a good 'starter' recipe for sushi? I'd like to try making some.

Fish or just veggies. I'm inland, so likely will need to order any suitable fish.

Posted by: JQ at February 18, 2024 04:23 PM (njWTi)

33 To keep meatballs from tasting dry, choose a hamburger blend of 80/20 lean to fat. You can also mix in some pork from pork sausages (remove the casings) this will add some more fat.

Posted by: gourmand du jour at February 18, 2024 04:24 PM (MeG8a)

34 I brush them with olive oil in a cold cast iron skillet

Roast at 400 for 10-15 min. roll them a little in the pan, back for a another few minutes then into the sauce.

Posted by: San Franpsycho at February 18, 2024 04:24 PM (RIvkX)

35 30 Meatballs....

My wife makes sausage balls. Sort of a meatball, I guess. They're baked and never dry. But they've got other stuff mixed besides plain, ground pork. I'll have to ask her what goes into them. It's not much, IIRC.

They're more of a snacking food, but we've put them in pasta with, and without sauce and they're pretty good. The "plain" pasta is basically cooked pasta sautéed in a little olive oil with garlic and herbs. Toss some cheese on it, and the sausage balls and go to town.
Posted by: Martini Farmer at February 18, 2024 04:22 PM (Q4IgG)

Sausage has enough fat to pretty much never be dry. That's probably the real issue with most folks' meatballs. If they are doing an all beef mixture, it's gotta be between 80-85 or it will start tasting dry (90 or up - same happens with meatloaf). If you mix in pork, it's probably gotta be 80 or less on the beef b/c pork tends to have little fat. You've gotta have enough fat in the ball to keep the mouthfeel right.

Posted by: Nova Local at February 18, 2024 04:24 PM (exHjb)

36
A meatball to me is just a small meat delivery unit. The sauce is where it is at.

Posted by: Divide by Zero at February 18, 2024 04:25 PM (nIvob)

37 fap meat?

Posted by: look whats not at February 18, 2024 04:26 PM (nakGR)

38 IMO, there are few foods more satisfying than a genuine Italian meatballs and gravy dish. Damn...now I'm hungry.

Posted by: Notorious BFD at February 18, 2024 04:26 PM (V8he0)

39 Veggie sushi is fun if you like veggies, pickled daikon, dried shiitake, egg, rice snd seaweed of vourse

Posted by: San Franpsycho at February 18, 2024 04:27 PM (RIvkX)

40 I don't have a family recipe for meatballs, so looked one up online.

They were good but... Tasted much like my meatloaf but were ten times the work!

Posted by: JQ at February 18, 2024 04:27 PM (njWTi)

41 That sushi looks good! Definitely not the tiny portions you get in the restaurant.

Posted by: CrotchetyOldJarhead at February 18, 2024 04:28 PM (YRsIm)

42 > Sausage has enough fat to pretty much never be dry. That's probably the real issue with most folks' meatballs.
___________

Yea, true. We almost never make beef meatballs for pasta dishes because we prefer pork ones. Maybe not "authentic" but I honestly don't care. They're tasty.

She'll add some onion, green pepper and maybe some pepperjack cheese, all very finely diced, shredded, whatever.

Posted by: Martini Farmer at February 18, 2024 04:28 PM (Q4IgG)

43 Is that cilantro?

Posted by: Aetius451AD at February 18, 2024 04:28 PM (di6C2)

44 Veggie sushi is fun if you like veggies, pickled daikon, dried shiitake, egg, rice snd seaweed of vourse
Posted by: San Franpsycho

Lived in Japan for 3 years (loonnng ago) so, kind of acquired the taste for all that. Then-hubby did not, so I never tried making at home.

Posted by: JQ at February 18, 2024 04:30 PM (njWTi)

45 I ordered daikon, pickled ginger, nori, etc. from bezos.

Posted by: JQ at February 18, 2024 04:33 PM (njWTi)

46 CBD, what is a good 'starter' recipe for sushi? I'd like to try making some.
Posted by: JQ


Go with Chirashi sushi; scattered sushi rice dish. You just need to get the rice correctly seasoned and the rest is just knocking out the toppings.

https://norecipes.com/seafood-chirashi-sushi/

Posted by: weft cut-loop at February 18, 2024 04:33 PM (IG4Id)

47 I fry my meatballs. Baked ones are awful and don't have that nice crispness to them. Recipe for my meatballs came from hubby's best friend who is Sicilian. Best you will ever have!
Posted by: jewells45 fuck cancer at February 18, 2024 04:21 PM (iF0sF)

You know the rules, jewels.

*drums fingers while waiting for best meatballs evah recipe to appear on this thread*

Posted by: naturalfake at February 18, 2024 04:35 PM (nFnyb)

48 One of my daughters makes the same Marcella Hazen meatballs, and then sears them in a cast iron pan, just for a few moments, and pops them into Ina Garten's very simple tomato sauce to cook. When done, scissor on some parsley and serve.

Perfect.

Posted by: Huck Follywood at February 18, 2024 04:36 PM (5ZgUj)

49 While our daughter cooks the meatballs, her parents consume the cocktails.

Division of labor.

Posted by: Huck Follywood at February 18, 2024 04:38 PM (5ZgUj)

50 Generally, I fry my meatballs. But, it depends on how many I am making - if it is a metric s***-ton, I'll bake them. Sadly, my guests can't tell the difference but they are Mudagons - what do they know?

Posted by: Tonypete at February 18, 2024 04:38 PM (7lDkT)

51 Whattya know, I'm gin-trendy.

http://tinyurl.com/2ya35472

Posted by: Archimedes at February 18, 2024 04:38 PM (CsUN+)

52 I was inspired by last weeks food thread to make french toast yesterday with bread that got dried out in the freezer. I hadn't made french toast in ages but it came out ok. First slice I got too eggy and the last one was a bit dry. I didn't go savory, salt and pepper and vanilla and cinnamon in the batter.

Posted by: PaleRider at February 18, 2024 04:39 PM (3cGpq)

53 Go with Chirashi sushi; scattered sushi rice dish. You just need to get the rice correctly seasoned and the rest is just knocking out the toppings.

https://norecipes.com/seafood-chirashi-sushi/
Posted by: weft cut-loop at February 18, 2024 04:33 PM (IG4Id)

I admit, my cheap heart was suckered in by a Youtube recipe lately. I make salmon and eel roll bowls, but never have I turned that concept into a sushi casserole. Someone has done that in a budget way. Now, they use cream cheese (and way too much Japanese mayo), so I'd never make their recipe, but I've been considering a Lenten sushi casserole in her concept (fish and rice is precooked so it's 10 minutes at 350 and served). If I make it and it doesn't suck, I may post it, but I'll be wildly changing her wet ingredients (probably looking to soy and ginger to replace her cream cheese)...she saves money using 1/2 Krab with her 1/2 fresh salmon...which I may do.

Posted by: Nova Local at February 18, 2024 04:40 PM (exHjb)

54 It's also a challenge to make, but it's fun, so why not?

That's some good looking sushi there.

Posted by: Additional Blond Agent, STEM Guy at February 18, 2024 04:41 PM (/HDaX)

55 I had a cocktail miracle happen yesterday!

I wondered into our local booze store to get a bottle of tequila, when-

Mirabile Dictu!!!

There were bottles of the now rare Green Chartreuse on the shelves!!!

I instant grabbed one (this is a miracle of limited wonderfulness because you were only allowed to buy one, but still a miracle )

And now I can make the best cocktail in the universe, The Last Word, in true unsullied fashion.

Currently, all is well with the world.

Posted by: naturalfake at February 18, 2024 04:41 PM (nFnyb)

56 Posted by: weft cut-loop at February 18, 2024 04:33 PM

Thank you! Comprehensive info there!

Posted by: JQ at February 18, 2024 04:41 PM (njWTi)

57 I've tried a lot of gins. duh.

I had one, can't remember the name, but it smelled, and tasted like cheap perfume. Really awful stuff. The infusion and botanical craze has hit the gin makers and, to be honest, it'll be their demise if they keep it up.

London Dry Gin. Period.

Posted by: Martini Farmer at February 18, 2024 04:41 PM (Q4IgG)

58 49 While our daughter cooks the meatballs, her parents consume the cocktails.

Division of labor.

Posted by: Huck Follywood at February 18, 2024 04:38 PM

Thank you.

IMHO that is the best recipe posted to this thread, so far!

Posted by: Pillage Idiot at February 18, 2024 04:41 PM (HlyYF)

59 I made a very disappointing New York Strip roast yesterday. I did overcook it a bit, but it was dry and chewy. It was choice, but had been in the freezer for over a year, albeit sealed in heavy store plastic. I've read that even freezer-kept meat is only best for under a year, but this was especially bad.

I'm going to stick with NY Strip Prime steaks from now on. I seem to have them really dialed in.

Posted by: Archimedes at February 18, 2024 04:43 PM (CsUN+)

60 Picked up something called "Beef Chuck Mock Tenderloin" at ShopRite yesterday. They had it all trussed up like a real tenderloin and I have to say it looked really good. The price was a fraction of what the real deal would cost. So, I'm about to cook it up and will let you guys know how it came out.

Posted by: IrishEi at February 18, 2024 04:43 PM (dnVxG)

61 My recipe differs from Hazen's in that I don't add any nutmeg and mix a bunch of ground pork in.

If I am short of time, there is an Italian grocery in my old hometown that sells bulk meatballs - they use ground pork also and add minced garlic. It's damn good.

Posted by: Tonypete at February 18, 2024 04:44 PM (7lDkT)

62 There were bottles of the now rare Green Chartreuse on the shelves!!!

I instant grabbed one (this is a miracle of limited wonderfulness because you were only allowed to buy one, but still a miracle )


As I understand it, the monastery that makes it has decided to do other things with their time. I wonder if they'll sell the recipe? I can't say I've ever tried it.

Posted by: Archimedes at February 18, 2024 04:44 PM (CsUN+)

63 Goes looking for sous vide comments. Can't find any.
*scratches head*

Posted by: Quarter Twenty at February 18, 2024 04:44 PM (NBVIP)

64 51 Whattya know, I'm gin-trendy.

http://tinyurl.com/2ya35472

Posted by: Archimedes at February 18, 2024 04:38 PM

Do they use any Gray Whales in the production of Gray Whale Gin?

Also, at this time of year, only order cookies that are made from genuine Girl Scouts.

Posted by: Pillage Idiot at February 18, 2024 04:44 PM (HlyYF)

65 Here's a good analysis of chartreuse substitutes.

http://tinyurl.com/26uuhtcj

Posted by: Archimedes at February 18, 2024 04:45 PM (CsUN+)

66 Butter and caramel sauce on challah French toast. You'll thank me.

Posted by: IrishEi at February 18, 2024 04:45 PM (dnVxG)

67 My Italian wife would smother me with a pillow if I ever attempted to make meatballs in the oven.

To the extent that Maillard occurs in the oven (which is far less than on a searing hot surface) it's not in the least bit worth it. You'll get dry meat puffs long before you get delicious fond. Also your sauce will miss the fond if you're not browning your balls in the same pot in which you make the sauce.

Posted by: ballistic at February 18, 2024 04:45 PM (oqH4h)

68 I gave up booze for Lent.

I have made meatballs before, but they were only nominally better than Trader Joe's.

Don't seem worth the effort.
*shrugs*

Posted by: nurse ratched at February 18, 2024 04:46 PM (02HbG)

69 Do they use any Gray Whales in the production of Gray Whale Gin?

Also, at this time of year, only order cookies that are made from genuine Girl Scouts.

You ask this in a post about meat balls?

Posted by: Archimedes at February 18, 2024 04:47 PM (CsUN+)

70 Chartreuse tastes like Simple Green cleaner.

Posted by: weft cut-loop at February 18, 2024 04:47 PM (IG4Id)

71 Chartreuse tastes like Simple Green cleaner.
Posted by: weft cut-loop

How do you know what Simple Green tastes like?

Wait. I don't want to know. . .

Posted by: Tonypete at February 18, 2024 04:48 PM (7lDkT)

72 Chartreuse tastes like Simple Green cleaner.

I prefer the pine-scented Simple Green to its more prosaic cousins.

Posted by: Archimedes at February 18, 2024 04:48 PM (CsUN+)

73 I did a lamb "shoulder steak" in the broiler on the range last night, and ate it with microwaved brown rice. Made a mint sauce by soaking dried mint leaves in a mix of 1/4 vodka, 3/4 white wine vinegar. It was yummy.

Posted by: Alberta Oil Peon at February 18, 2024 04:49 PM (tkR6S)

74 A local favorite gin cocktail (the "Blue Martini"):

1 oz Magellan Gin (I use a touch more, myself)
1 oz Eiderflower liquor
1/2 oz fresh squeezed lemon juice

Posted by: Huck Follywood at February 18, 2024 04:49 PM (cVKko)

75 Don't seem worth the effort.
*shrugs*
Posted by: nurse ratched at February 18, 2024 04:46 PM (02HbG)

If you are not using your booze…….can I have it?

Based on the last three days I apparently have given up sobriety for Lent.

Posted by: Pete Bog at February 18, 2024 04:50 PM (BHL6B)

76 WeaselDoctrine teaches us to never troll the Food Thread!

Posted by: Weasel at February 18, 2024 04:50 PM (JwHpX)

77 How do you know what Simple Green tastes like?

Wait. I don't want to know. . .
Posted by: Tonypete

Well, it's famously advertised as 'non-toxic,' but I have this thing called 'a nose.' I've used it quite a bit.

Posted by: weft cut-loop at February 18, 2024 04:50 PM (IG4Id)

78 "Flap Meat" is my stripper name.

Posted by: Kathy Griffin at February 18, 2024 04:52 PM (OgfrC)

79 Do they use any Gray Whales in the production of Gray Whale Gin?

Also, at this time of year, only order cookies that are made from genuine Girl Scouts.

You ask this in a post about meat balls?
Posted by: Archimedes at February 18, 2024 04:47 PM (CsUN+)

If the cookies are not made from free-range Girl Scouts, avoid them. Probably loaded up with birth-control hormones.

Posted by: Alberta Oil Peon at February 18, 2024 04:52 PM (tkR6S)

80 76 WeaselDoctrine teaches us to never troll the Food Thread!
Posted by: Weasel at February 18, 2024 04:50 PM (JwHpX)

WeaselPunkt.

Posted by: Aetius451AD at February 18, 2024 04:52 PM (di6C2)

81 The military order Simple Green by the barrel, literally. The smell will haunt you.

Posted by: Mr Aspirin Factory, red heifer owner at February 18, 2024 04:52 PM (R4t5M)

82 69 Do they use any Gray Whales in the production of Gray Whale Gin?

Also, at this time of year, only order cookies that are made from genuine Girl Scouts.

You ask this in a post about meat balls?

Posted by: Archimedes at February 18, 2024 04:47 PM

Good point!

Do Rocky Mountain Oysters count on CBD's list of approved oyster preparation techniques?

Posted by: Pillage Idiot at February 18, 2024 04:53 PM (HlyYF)

83 The pot de creme recipe looks good...there’s some cute ramekins in the cupboard waiting to get noticed...

Posted by: kallisto at February 18, 2024 04:53 PM (ZMWBO)

84 My own gin cocktail invention:

2 parts gin (I use Bombay, but YMMV)
1 part triple sec
1 part fresh squeezed lemon juice

Shake longer than you are comfortable doing, and strain into a chilled glass. Drinking more than two in a sitting is against medical advice.

Posted by: Huck Follywood at February 18, 2024 04:54 PM (cVKko)

85 My mom makes meatballs in the slow cooker with the sauce in there too. The recipe is from her father, who was born in Italy, and it never disappoints.

I’m making steamed lobster tails for dinner tonight.

Posted by: Elric Blade at February 18, 2024 04:55 PM (huL3f)

86 Based on the last three days I apparently have given up sobriety for Lent.

Posted by: Pete Bog at February 18, 2024 04:50 PM

You will just have to soldier on, still six weeks until Easter!

Posted by: Pillage Idiot at February 18, 2024 04:56 PM (HlyYF)

87
Product review of the Cuisinart 5 in 1 'Griddler'. Four star rating, a great addition to every kitchen. Whether it's a simple grilled cheese sandwich which is better with a big slice of tomato and some bacon, or waffles, pancakes, bacon, sausage, or even something like shish kabob it works great. Panini press (Cuban) any sandwich for extra goodness. Around a hundred bucks from Amazon.

Bonus for a prepper like me is I can run it from an outlet on my 2K battery.

Posted by: Divide by Zero at February 18, 2024 04:57 PM (nIvob)

88 Lately I've been experimenting making meatballs with creme fraiche. Not bad, but don't use too much or the meatballs have trouble holding their shape.

Posted by: Huck Follywood at February 18, 2024 04:57 PM (cVKko)

89 Meatballs should be thrown into the gravy raw. Non dire puttanate.

Posted by: Marcus T at February 18, 2024 04:57 PM (DFbpm)

90 Here's a good analysis of chartreuse substitutes.

http://tinyurl.com/26uuhtcj
Posted by: Archimedes at February 18, 2024 04:45 PM (CsUN+)

Welp, this guy is wrong.

Using my medulla boozongata, the bartending section of the brain, I instantly suspected that-

Strega Liquor would make the best substitute for The Green Chartreuseless Last Word.

And so it did.

Genepy, which he lists isn't bad, but the LW it makes is a bit lackluster, a bit anemic. faint and unsatisfactory like CBD's Manhattans.

Liquore Strega is the way to go if shorthanded on the Green Chartreuse front.

Posted by: naturalfake at February 18, 2024 04:58 PM (nFnyb)

91 78 "Flap Meat" is my stripper name.

Posted by: Kathy Griffin at February 18, 2024 04:52 PM

Ghastly!

What is the opposite of "Thread Winner"?

Posted by: Pillage Idiot at February 18, 2024 04:58 PM (HlyYF)

92 At the flea market in Coolidge this morning, there was a Mexican guy selling Sinaloa shrimp for 25 bucks per kilo bag, out of an ice chest.

Posted by: Alberta Oil Peon at February 18, 2024 04:58 PM (tkR6S)

93 86 Based on the last three days I apparently have given up sobriety for Lent.

Posted by: Pete Bog at February 18, 2024 04:50 PM

You will just have to soldier on, still six weeks until Easter!
Posted by: Pillage Idiot at February 18, 2024 04:56 PM (HlyYF)

You can cheat on all Sundays, though, as the day of rest.

Posted by: Nova Local at February 18, 2024 04:59 PM (exHjb)

94 Ghastly!

What is the opposite of "Thread Winner"?
Posted by: Pillage Idiot at February 18, 2024 04:58 PM (HlyYF)

Paul Hype Man.

Posted by: Aetius451AD at February 18, 2024 05:00 PM (di6C2)

95 My own gin cocktail invention:

2 parts gin (I use Bombay, but YMMV)
1 part triple sec
1 part fresh squeezed lemon juice

Shake longer than you are comfortable doing, and strain into a chilled glass. Drinking more than two in a sitting is against medical advice.
Posted by: Huck Follywood at February 18, 2024 04:54 PM (cVKko)

The White Lady sez how do!

Posted by: naturalfake at February 18, 2024 05:00 PM (nFnyb)

96 Meatballs gotta have pork and veal to be primo. I usually brown them in a little olive oil and/or bacon fat, then cook them in the sauce.

I've also baked them, because I'm not a doctrinaire foodist a-hole.

Posted by: All Hail Eris at February 18, 2024 05:01 PM (C3L7Q)

97 Sushi is what seagulls eat, not people.

Posted by: Thomas Paine at February 18, 2024 05:02 PM (BCelm)

98 Recommendations for a good Irish whisky less expensive than Jamison's?

F'ing Bidenomics is steadily reducing the purchasing power of my liquor budget.

Posted by: Gref at February 18, 2024 05:02 PM (5fDan)

99 What is the opposite of "Thread Winner"?
Posted by: Pillage Idiot at February 18, 2024 04:58 PM (HlyYF)

Banned for life?

Posted by: Dash my lace wigs! at February 18, 2024 05:02 PM (OX9vb)

100 84 My own gin cocktail invention:

2 parts gin (I use Bombay, but YMMV)
1 part triple sec
1 part fresh squeezed lemon juice

Shake longer than you are comfortable doing, and strain into a chilled glass. Drinking more than two in a sitting is against medical advice.
Posted by: Huck Follywood at February 18, 2024 04:54 PM (cVKko)
——-

There is nothing new under the sun, my friend. That’s a classic drink called a White Lady. It’s been a thing for 100 years. It was very popular when I was a bartender back in the day. Then it fell out of favor. Not sure why, as it is a very tasty drink.

I thought I invented a new rye-based drink a few weeks ago. I was like “wow this is good, why didn’t anyone think of this before?” But of course they did. A very long time ago. I googled the ingredients. It’s called the Waldorf.

Posted by: Elric Blade at February 18, 2024 05:03 PM (huL3f)

101 WeaselDoctrine teaches us to never troll the Food Thread!
Posted by: Weasel at February 18, 2024 04:50 PM (JwHpX)

WeaselPunkt.
Posted by: Aetius451AD at February 18, 2024 04:52 PM

WeaselPunkt > Blaupunkt

Posted by: RedMindBlueState at February 18, 2024 05:03 PM (Wnv9h)

102 97 Sushi is what seagulls eat, not people.
Posted by: Thomas Paine at February 18, 2024 05:02 PM (BCelm)

I had some of the best fried fish ever in Japan though.

Posted by: Aetius451AD at February 18, 2024 05:03 PM (di6C2)

103 WeaselDoctrine teaches us to never troll the Food Thread!
Posted by: Weasel at February 18, 2024 04:50 PM (JwHpX)


This is The Way.

Posted by: G'rump928(c) at February 18, 2024 05:03 PM (aD39U)

104 I just served a salad of spring greens, sliced grilled steak’ ‘cherry tomato ‘Gorgonzola and toasted pecans to the fam. Accompanied by their bread and dressing of choice. Dessert was this sort of blueberry pound cake my caterer friend makes. It looks like coffee cake but it’s denser, so I told her it was almost like pound cake.

Posted by: kallisto at February 18, 2024 05:03 PM (hzD9b)

105 My own gin cocktail invention:

2 parts gin (I use Bombay, but YMMV)
1 part triple sec
1 part fresh squeezed lemon juice

Shake longer than you are comfortable doing, and strain into a chilled glass. Drinking more than two in a sitting is against medical advice.
Posted by: Huck Follywood at February 18, 2024 04:54 PM (cVKko)

The White Lady sez how do!
Posted by: naturalfake at February 18, 2024 05:00 PM

Egg white...Y/N?

Posted by: RedMindBlueState at February 18, 2024 05:04 PM (Wnv9h)

106 The White Lady sez how do!
Posted by: naturalfake at February 18, 2024 05:00 PM (nFnyb)
------------
the main differences being, no simple syrup or egg whites in mine. But I am willing to experiment!

Posted by: Huck Follywood at February 18, 2024 05:04 PM (cVKko)

107 TheGinIsIn flava-dial for gin is useful.

I always look for the ones where the Juniper is pegged on max.

But the way, if you want a great cocktail gin

Plymouth Navy Strength is yer boy.

Plymouth Navy Strength is so tasty and so well-balanced they should probably feed it to babies instead of milk.

Posted by: naturalfake at February 18, 2024 05:04 PM (nFnyb)

108 The brandy version of the White Lady is a Sidecar, which is also delicious.

Son and DIL have recently adopted them. Seems like it's making a comeback.

Posted by: Art Rondelet of Malmsey at February 18, 2024 05:06 PM (FEVMW)

109 Meatballs gotta have pork and veal to be primo. I usually brown them in a little olive oil and/or bacon fat, then cook them in the sauce.

I've also baked them, because I'm not a doctrinaire foodist a-hole.
Posted by: All Hail Eris at February 18, 2024 05:01 PM (C3L7Q)

Don’t sell yourself short. There’s always room for improvement! How do you feel about decaf?

Posted by: Pete Bog at February 18, 2024 05:07 PM (BHL6B)

110 I see naturalflake beat me to the racist "White Lady."

Phrasing.... I know...

Posted by: Martini Farmer at February 18, 2024 05:07 PM (Q4IgG)

111 I have a confession to make, I like mint jelly. Store brand is fine.
Picked up some blade chops cheap, maybe $5.60lb, pack of six. Bagged the four largest individually and into the freezer. Spiced up, oiled and bagged the two smallest for an hour or two.
Melted up some mint jelly, spread liberally all over the chops, and broiled for 4 + 3 . Delicious.

Posted by: From about that Time at February 18, 2024 05:07 PM (4780s)

112 I've also baked them, because I'm not a doctrinaire foodist a-hole.
Posted by: All Hail Eris

Me neither. But I am certainly other kinds of a-hole.

Ask anyone.

Posted by: Tonypete at February 18, 2024 05:08 PM (7lDkT)

113 Supper tonight will be chicken paillard smothered in an arugula and cherry tomato salad with balsamic vinaigrette.

Posted by: jix at February 18, 2024 05:08 PM (VghtP)

114 My parents are simpler people. Their favorite cocktail, from my dad's years in the United States Navy, is: Pour one bottle of liberated grain alcohol into a tub, to which you add every thing you have in the way of fruit or juice, and consume.

Posted by: Huck Follywood at February 18, 2024 05:09 PM (cVKko)

115 I had three russet potatoes that were on the verge of sprouting, so I shredded them and made a cheesy ham and potato casserole. Baked for an hour and a half a 350. Potatoes still not cooked thoroughly.

Sigh. Scraped from the pan into a crockpot. But I'm hungry now, so I have to devise a new, quick dinner.

Posted by: Dash my lace wigs! at February 18, 2024 05:09 PM (OX9vb)

116 Chuck Mock Tender
So tough you can't drive a nail through the gravy

Posted by: SonnyD at February 18, 2024 05:09 PM (4jtdv)

117 Egg white in cocktail sounds kind of icky

Posted by: kallisto at February 18, 2024 05:09 PM (hzD9b)

118
Egg white...Y/N?
Posted by: RedMindBlueState at February 18, 2024 05:04 PM (Wnv9h)

I tend to say no to the egg white.

I feel that it stifles the freshness of the cocktail while adding well...nothing.

Posted by: naturalfake at February 18, 2024 05:09 PM (nFnyb)

119 115 I had three russet potatoes that were on the verge of sprouting, so I shredded them and made a cheesy ham and potato casserole. Baked for an hour and a half a 350. Potatoes still not cooked thoroughly.

Sigh. Scraped from the pan into a crockpot. But I'm hungry now, so I have to devise a new, quick dinner.
Posted by: Dash my lace wigs! at February 18, 2024 05:09 PM (OX9vb)

Eggs will go with that perfectly.

Posted by: Nova Local at February 18, 2024 05:10 PM (exHjb)

120 2 parts gin (I use Bombay, but YMMV)
1 part triple sec
1 part fresh squeezed lemon juice

If that’s a white lady what goes in a gin gimlet? Lime I guess.

I’m shockingly naive in the world of cocktails.

Posted by: Pete Bog at February 18, 2024 05:10 PM (BHL6B)

121 99 What is the opposite of "Thread Winner"?

Posted by: Pillage Idiot at February 18, 2024 04:58 PM (HlyYF)

Banned for life?

Posted by: Dash my lace wigs! at February 18, 2024 05:02 PM

Good call.

That post was so eye bleach worthy it was a good thing I was reading the food thread instead of actually eating!

Posted by: Pillage Idiot at February 18, 2024 05:11 PM (HlyYF)

122 Speaking of bartenders,
Anyone seen Bitter Clinger around?

Posted by: nurse ratched at February 18, 2024 05:12 PM (PComA)

123 If you baked meatballs around here, you would probably get tied up, a dunce cap put on your head, and then put on a donkey, backwards and pointed towards the state line. But then, these Sicilians are a little particular

Posted by: Marcus T at February 18, 2024 05:12 PM (DFbpm)

124 2 parts gin (I use Bombay, but YMMV)
1 part triple sec
1 part fresh squeezed lemon juice
Posted by: Huck Follywood

The White Lady sez how do!
Posted by: naturalfake

I was going to say that a 3:2:1 ratio, or about that, would make it a "gin sour," which probably has it's own name, and naturalfake beat me to it with the actual name.

The brandy version of the White Lady is a Sidecar, which is also delicious.
Son and DIL have recently adopted them. Seems like it's making a comeback.
Posted by: Art Rondelet of Malmsey

And the tequila version is a margarita, and the applejack/apple brandy version is an applecart, and.....

The sidecar is the best of them, IMHO.

Sours. "One of sour, two of sweet, three of strong, or four of weak." One poem that describes about 500 cocktails.

Posted by: mikeski at February 18, 2024 05:13 PM (DgGvY)

125 Dash - next time - parboil or nuke those 'taters for a short time before shredding and adding to the mix.

That should help them out.

Posted by: Tonypete at February 18, 2024 05:13 PM (7lDkT)

126 Thai place for lunch after church, then shopping at the Asian market. Just got home, maybe some coffee before evening service.

Posted by: Eromero at February 18, 2024 05:13 PM (NxC5+)

127 Afternoon, y'all. Those meatballs look amazing!

Simple dinner tonight at SiD (Half) Acres - big-ass pot of chili & beans. No carrots, no sweet 'taters. And no company tonight, which means lotsa leftovers. Yay!

Posted by: screaming in digital at February 18, 2024 05:14 PM (1eY81)

128 So, here's a cocktail question for the older Morons. Husband and I got into a discussion about B-52s. We seem to remember--ha! with B-52s??--another flavor besides kaluha, Bailey's, and triple sec but current searches turn up just those three ingredients.

What do you think?

Posted by: Art Rondelet of Malmsey at February 18, 2024 05:14 PM (FEVMW)

129 Noted, Tonypete. Thanks!

Posted by: Dash my lace wigs! at February 18, 2024 05:14 PM (OX9vb)

130 114 My parents are simpler people. Their favorite cocktail, from my dad's years in the United States Navy, is: Pour one bottle of liberated grain alcohol into a tub, to which you add every thing you have in the way of fruit or juice, and consume.
Posted by: Huck Follywood at February 18, 2024 05:09 PM (cVKko)
————

That is what was served at 90% of the college parties I was at. It’s been called “Jungle Juice” but I never heard it called that at the time. We called it Grain Punch but privately among guys, it was the Panty Peeler ….

Posted by: Elric Blade at February 18, 2024 05:14 PM (huL3f)

131 The brandy version of the White Lady is a Sidecar, which is also delicious.

Posted by: Art Rondelet of Malmsey at February 18, 2024 05:06 PM (FEVMW)

The Sidecar is the delightful and tasteful Mrs naturalfake's favorite cocktail.

Posted by: naturalfake at February 18, 2024 05:14 PM (nFnyb)

132 I had a friend whose mother made venison meatballs that she put in a brown gravy stew with carrots and potatoes. I think she mixed the venison with a little ground pork. It was delicious.

Posted by: Marcus T at February 18, 2024 05:16 PM (DFbpm)

133 That is what was served at 90% of the college parties I was at. It’s been called “Jungle Juice” but I never heard it called that at the time. We called it Grain Punch but privately among guys, it was the Panty Peeler ….
Posted by: Elric Blade

In my circle, "Hairy Buffalo".

The primary source of legendary stories.

Posted by: Tonypete at February 18, 2024 05:16 PM (7lDkT)

134 Beat me to it. Tonypete.

Hairy Buffalo is the Ohio variety.

Posted by: Dash my lace wigs! at February 18, 2024 05:17 PM (OX9vb)

135 B52 is kahlua, Bailey's and Grand Mariner. Layered.

Posted by: nurse ratched at February 18, 2024 05:17 PM (yL9c3)

136 Despite the near-incessant attempts to gaslight the notable and distinguished commentators and readers of one of the finest Food Threads in blogdom of the evil of putting maple syrup on French Toast, attempts which I can only conclude are at the behest and at the bidding of Big Penguin, the fact remains that maple syrup and French Toast together are truly sapid.

Posted by: Duncanthrax at February 18, 2024 05:17 PM (a3Q+t)

137 111 I have a confession to make, I like mint jelly. Store brand is fine.
Picked up some blade chops cheap, maybe $5.60lb, pack of six. Bagged the four largest individually and into the freezer. Spiced up, oiled and bagged the two smallest for an hour or two.
Melted up some mint jelly, spread liberally all over the chops, and broiled for 4 + 3 . Delicious.

Posted by: From about that Time at February 18, 2024 05:07 PM

My wife likes it just the same, but I think it is very personal taste dependent.

She will make awesome pork tenderloin and cover her portion with mint jelly. If I try that, ALL I taste is the mint jelly. I just like the subtle flavor of the sear of the fat in the pork with the seasoning and the olive oil.

Posted by: Pillage Idiot at February 18, 2024 05:18 PM (HlyYF)

138 Eggs will go with that perfectly.
Posted by: Nova Local
====
Absolutely. Fry a square of that up in the morning, with an egg or two beside, and combine.

Posted by: From about that Time at February 18, 2024 05:18 PM (4780s)

139 That is what was served at 90% of the college parties I was at. It’s been called “Jungle Juice” but I never heard it called that at the time. We called it Grain Punch but privately among guys, it was the Panty Peeler ….
Posted by: Elric Blade

We called that a "Strip and run naked"

Posted by: nurse ratched at February 18, 2024 05:18 PM (yL9c3)

140 Hairy Buffalo is the Ohio variety.
Posted by: Dash my lace wigs!

Please tell me you weren't the woman leaning out the bathroom window throwing up through her hair.

If you were, please accept my heartfelt apologies some 50 years later.

Posted by: Tonypete at February 18, 2024 05:19 PM (7lDkT)

141 My mom made wonderful meatballs. My sibs and I always wanted more.

Posted by: Tuna at February 18, 2024 05:19 PM (oaGWv)

142 Oh, no, no.... I was usually the one holding someone else's hair out of the way, thank goodness.

Posted by: Dash my lace wigs! at February 18, 2024 05:20 PM (OX9vb)

143 2" thick pork ribeye chops tonight. Son sent them to me for Christmas. Sear in cast iron skillet finish in oven slathered with garlic-butter-thyme mix until 145ish. Roasted carrots in Tuscan Herb olive oil*. Rosemary roasted new potatoes.

*h/t Ben Had for the olive oil.

Posted by: olddog in mo at February 18, 2024 05:21 PM (ju2Fy)

144 We called it Bash.

Posted by: IrishEi at February 18, 2024 05:21 PM (eSZkd)

145 Oh, no, no.... I was usually the one holding someone else's hair out of the way, thank goodness.
Posted by: Dash my lace wigs!

A friend indeed!

Posted by: Tonypete at February 18, 2024 05:21 PM (7lDkT)

146 My dinner was an avocado drizzled with olive oil and lime juice’ sprinkled with salt. If I get hungry later I’ll eat some peanut butter. Or maybe go out for an Arby’s fish Sammy.

Posted by: kallisto at February 18, 2024 05:22 PM (VIXjN)

147 63 Goes looking for sous vide comments. Can't find any.
*scratches head*

Posted by: Quarter Twenty at February 18, 2024 04:44 PM (NBVIP)

Did CBD sous vide the meatballs first?

Posted by: jim (in Kalifornia) at February 18, 2024 05:22 PM (ynpvh)

148 I'm not a doctrinaire foodist a-hole.
Posted by: All Hail Eris at February 18, 2024 05:01 PM

What's your position on carrots in chili?

Posted by: Duncanthrax at February 18, 2024 05:23 PM (a3Q+t)

149 122 Speaking of bartenders,
Anyone seen Bitter Clinger around?
Posted by: nurse ratched at February 18, 2024 05:12 PM (PComA)

IIRC, he got banned during our last episode of 'Are you an Anti-Semite?'

Posted by: Aetius451AD at February 18, 2024 05:23 PM (di6C2)

150 Did CBD sous vide the meatballs first?
Posted by: jim (in Kalifornia) at

Probably. Didn't you see the post when he sous vided his hamburgers first then seared them on the grill?

Posted by: nurse ratched at February 18, 2024 05:24 PM (tBR8T)

151 " I have a confession to make, I like mint jelly. "

My grandmother always served mint jelly with lamb. I thought it was just dandy when I was a kid.

Posted by: Tuna at February 18, 2024 05:24 PM (oaGWv)

152 We mixed that stuff up in a big trashcan (preferably a new one), it was called PJ for purple juice. Because we added grape juice, would knock your dcik in your watchpocket.

Posted by: Eromero at February 18, 2024 05:24 PM (NxC5+)

153 151 " I have a confession to make, I like mint jelly. "

My grandmother always served mint jelly with lamb. I thought it was just dandy when I was a kid.
Posted by: Tuna at February 18, 2024 05:24 PM (oaGWv)

I tried it on buttered toast once. Not bad, there should be more apple jelly like products. Maybe a spiced apple preserves thing.

Posted by: Aetius451AD at February 18, 2024 05:25 PM (di6C2)

154 Confessions? Not only do I like mint jelly, I also like chutney. So there.

Posted by: Huck Follywood at February 18, 2024 05:25 PM (z5VAa)

155 He also sous vides bacon, shrimp, scallops and shellfish.

Can't get enough plastic! Yummy.

Posted by: nurse ratched at February 18, 2024 05:26 PM (tBR8T)

156 I tend to say no to the egg white.

I feel that it stifles the freshness of the cocktail while adding well...nothing.
Posted by: naturalfake at February 18, 2024 05:09 PM

Concur. I don't need extra body or mouthfeel in my cocktails. Booze is just fine by itself.

Posted by: RedMindBlueState at February 18, 2024 05:26 PM (Wnv9h)

157 152 We mixed that stuff up in a big trashcan (preferably a new one), it was called PJ for purple juice. Because we added grape juice, would knock your dcik in your watchpocket.

Posted by: Eromero at February 18, 2024 05:24 PM

We did the same, and called it "Trashcan Punch".

Of course, the heaviest drinkers from my college days were NOT the most imaginative thinkers!

Posted by: Pillage Idiot at February 18, 2024 05:27 PM (HlyYF)

158 We mixed that stuff up in a big trashcan (preferably a new one), it was called PJ for purple juice. Because we added grape juice, would knock your dcik in your watchpocket.
Posted by: Eromero at February 18, 2024 05:24 PM

Purple Drank ftw!

Posted by: Zombie Trayvon Martin at February 18, 2024 05:27 PM (Wnv9h)

159 At the flea market in Coolidge this morning, there was a Mexican guy selling Sinaloa shrimp for 25 bucks per kilo bag, out of an ice chest.
Posted by: Alberta Oil Peon

They're at the corner of Brown and Meridian often.
Those would be from Rocky Point though.

Posted by: AZ deplorable moron at February 18, 2024 05:28 PM (B8kct)

160 155 He also sous vides bacon, shrimp, scallops and shellfish.

Can't get enough plastic! Yummy.

Posted by: nurse ratched at February 18, 2024 05:26 PM

I think he is doing that to avoid the scourge of "micro-plastics" in his food.

Posted by: Pillage Idiot at February 18, 2024 05:28 PM (HlyYF)

161 Made my vanilla beans concoction
Split them but not in half, and they are a little taller than vodka and cognac mix but am shaking it up so that shouldn't matter.

Posted by: Skip at February 18, 2024 05:28 PM (fwDg9)

162 '...would knock your dcik in your watchpocket.'
Posted by: Eromero at February 18, 2024 05:24 PM

That's a new one to me. Evocative.

Posted by: Aetius451AD at February 18, 2024 05:29 PM (di6C2)

163 Probably. Didn't you see the post when he sous vided his hamburgers first then seared them on the grill?
Posted by: nurse ratched

Thanks for reminding me, that method is supposed to be the bomb.

Posted by: AZ deplorable moron at February 18, 2024 05:29 PM (B8kct)

164 160 155 He also sous vides bacon, shrimp, scallops and shellfish.

Can't get enough plastic! Yummy.

Posted by: nurse ratched at February 18, 2024 05:26 PM

I think he is doing that to avoid the scourge of "micro-plastics" in his food.

Posted by: Pillage Idiot at February 18, 2024 05:28 PM (HlyYF)

Macro > Micro

Posted by: jim (in Kalifornia) at February 18, 2024 05:30 PM (ynpvh)

165 Svetlana from Russia has a blog and covered food prices at the grocery she uses ... mostly prices were close to my Aldi's prices, some items more expensive ... nothing was 25% of the US costs. (she never covered meatball prices).

I'm guessing Tucker and his crew don't do a lot of grocery shopping, or they just guessed high to make a point.

She's moving to Poland, trying to get a Visa for the US.

youtube.com/watch?v=KWDo4dg4Wjc

Posted by: illiniwek at February 18, 2024 05:30 PM (Cus5s)

166 Sinaloa shrimp for 25 bucks per kilo bag, out of an ice chest.
Posted by: Alberta Oil Peon


Sinaloa shrimp?

Sounds like an item on the a la cartel menu.

Posted by: RedMindBlueState at February 18, 2024 05:31 PM (Wnv9h)

167 Well, the worst cook in the thread has to leave.

But I have a good reason. Youngest daughter just turned 18, and she wanted me to grill steaks for dinner!

(Step 1 of the Dad plan is in place. Now I just have to improve her skills at the range!)

Posted by: Pillage Idiot at February 18, 2024 05:32 PM (HlyYF)

168 166 Sinaloa shrimp for 25 bucks per kilo bag, out of an ice chest.
Posted by: Alberta Oil Peon


Sinaloa shrimp?

Sounds like an item on the a la cartel menu.

Posted by: RedMindBlueState at February 18, 2024 05:31 PM (Wnv9h)

Avoid the MS-13 Bass. I hear it has lots of lead in it.

Posted by: jim (in Kalifornia) at February 18, 2024 05:32 PM (ynpvh)

169 She's moving to Poland, trying to get a Visa for the US.

youtube.com/watch?v=KWDo4dg4Wjc
Posted by: illiniwek at February 18, 2024 05:30 PM (Cus5s)
=============
You don't need a visa if you enter through Texas.

Posted by: Huck Follywood at February 18, 2024 05:33 PM (z5VAa)

170
At the flea market in Coolidge this morning, there was a Mexican guy selling Sinaloa shrimp for 25 bucks per kilo bag, out of an ice chest.
Posted by: Alberta Oil Peon

I bought shrimp out of an ice chest in North Carolina once. The LARGE PRINT said the price was great. No mention of the fact that the tails were still on and once you did the dirty work, the net yield was not so great. Shrimp have some long nasty tails that will cut you up but good. Handle with care.

Posted by: Divide by Zero at February 18, 2024 05:33 PM (nIvob)

171 165 Svetlana from Russia has a blog and covered food prices at the grocery she uses ... mostly prices were close to my Aldi's prices, some items more expensive ... nothing was 25% of the US costs. (she never covered meatball prices).

I'm guessing Tucker and his crew don't do a lot of grocery shopping, or they just guessed high to make a point.

She's moving to Poland, trying to get a Visa for the US.

youtube.com/watch?v=KWDo4dg4Wjc
Posted by: illiniwek at February 18, 2024 05:30 PM (Cus5s)

To be fair, Aldi's prices can be just 25-50% of mainstream grocery prices if you're buying everything at "regular" prices...and I doubt Tucker shops sales.

Speaking of shopping, I had that discussion with my daughter. To be a great cook, you have to know how to fix your mistakes and/or move on. But you also have to know how to be a great shopper. You can't cook what you don't have, and you can't cook what you can't afford (b/c then you can't well round anything), but maximizing your dollar for quality is key...

Posted by: Nova Local at February 18, 2024 05:34 PM (exHjb)

172 Old drink recipes calling for an egg white are misleading by modern standards because the eggs back then were TINY compared to today’s eggs. I’m not a fan of egg in drinks, but back it the day it was used to add a little froth and texture to the drink. The water back then and the overall hygiene was nasty. Egg added a little freshness. But if you follow an old recipe and add an egg white, you are probably adding 2 or even 3x the proper amount. It will make a bad drink.

Posted by: Elric Blade at February 18, 2024 05:35 PM (huL3f)

173 I like meatballs.

Sushi is no no.

Oh look, Martini Time! One olive only please.

Posted by: Hairyback Guy at February 18, 2024 05:35 PM (R/m4+)

174 I just skimmed the Medieval Dietetics article’ some really interesting stuff there

Posted by: kallisto at February 18, 2024 05:36 PM (ATqBS)

175 I'm intrigued with the Sushi. Is there a (reputable) source for learning on-line?

It would be for my own, personal consumption. One person.

My wife will be torqued off as she hates, hates seafood.

Posted by: Martini Farmer at February 18, 2024 05:39 PM (Q4IgG)

176
I think he is doing that to avoid the scourge of "micro-plastics" in his food.

Posted by: Pillage Idiot at February 18, 2024 05:28 PM

My Local "YMCA" is having a blood drive in early March. I may donate some of my micro-plastics and pure-blood to the cause. Allegedly giving blood reduces blood pressure. So it's a two-fer.

As long as I don't pass out and conk my head.

Posted by: Divide by Zero at February 18, 2024 05:39 PM (nIvob)

177 Of course Weasel might be trolling me, in which case I got hooked.

Of all the CoBs, it's nigh inconceivable that anyone would think of trolling you.

Posted by: Duncanthrax at February 18, 2024 05:40 PM (a3Q+t)

178 This was a meatball recipe we found recently that instantly made it into the rotation:

Sheet Pan Meatballs with Burst Tomatoes and Parmesan Toast

https://www.bonappetit.com/recipe/sheet-pan-

meatballs-with-burst-tomatoes-and-parmesan-toast-recipe

The burst tomatoes make the best instant sauce. Stupidly easy to make and delish. Everyone will be licking their plates.

Since making this I've applied the burst tomatoes sauce trick to other dishes. Yum.

Posted by: naturalfake at February 18, 2024 05:42 PM (nFnyb)

179 I'm intrigued with the Sushi. Is there a (reputable) source for learning on-line?
Posted by: Martini Farmer at February 18, 2024 05:39 PM

I've heard gas stations can be an economical sushi source to begin with.

Posted by: Duncanthrax at February 18, 2024 05:42 PM (a3Q+t)

180 176
I think he is doing that to avoid the scourge of "micro-plastics" in his food.

Posted by: Pillage Idiot at February 18, 2024 05:28 PM

My Local "YMCA" is having a blood drive in early March. I may donate some of my micro-plastics and pure-blood to the cause. Allegedly giving blood reduces blood pressure. So it's a two-fer.

As long as I don't pass out and conk my head.

Posted by: Divide by Zero at February 18, 2024 05:39 PM (nIvob)

I used to donate until my iron levels got too low. Turned out that was the kidney disease. The meds I take are dangerous (have warnings that women who are pregnant or thinking of becoming pregnant should not even TOUCH these medicines), so still can't donate anymore. Guess the vampires will have to get their blood elsewhere.

Posted by: jim (in Kalifornia) at February 18, 2024 05:42 PM (ynpvh)

181 Sushi prep videos abound on YouTube. I even saw a mechanical sushi maker there. You just feed it the ingredients and it does everything.

Posted by: gourmand du jour at February 18, 2024 05:44 PM (MeG8a)

182 Sushi prep videos abound on YouTube. I even saw a mechanical sushi maker there. You just feed it the ingredients and it does everything.
Posted by: gourmand du jour

1. Take one carp.
2. Add head first into sushi maker
3. Profit!!

Posted by: Tonypete at February 18, 2024 05:45 PM (7lDkT)

183 Horse show food today. A tray full of fries with, bacon, green onion, white queso, and pulled pork and slathered in sour cream

Posted by: Ben Had at February 18, 2024 05:46 PM (7h3oY)

184 "In 1945 there were 10 million people employed on farms"

"The department of agriculture had 80,000 employees"

"In 1992 there are 3 million people employed on farms"

"The department of agriculture has 122,000 employees"

Milton Friedman

Posted by: rhennigantx at February 18, 2024 05:46 PM (ENQN6)

185 Hmm. Roku gin didn't do as well as I expected at that ginisin site. Still, it is my go to for a really nice martini. I'll have to research that site more

Posted by: 496 at February 18, 2024 05:48 PM (Bf+P4)

186 Here ya go. A table top sushi robot.

https://www.youtube.com/
watch?v=nqGk4QMkfzs

Posted by: gourmand du jour at February 18, 2024 05:49 PM (MeG8a)

187 The burst tomatoes make the best instant sauce. Stupidly easy to make and delish. Everyone will be licking their plates.

Since making this I've applied the burst tomatoes sauce trick to other dishes. Yum.
Posted by: naturalfake
---
That looks easy enough even for me... Bookmarked for the next time I host my brother & SIL

Posted by: screaming in digital at February 18, 2024 05:49 PM (1eY81)

188
"In 1992 there are 3 million people employed on farms"

"The department of agriculture has 122,000 employees"

Milton Friedman

Posted by: rhennigantx at February 18, 2024 05:46 PM

I remember Ronald Reagan making some sort of joke about a DOA employee being distraught because, "My farmer died."

Posted by: Divide by Zero at February 18, 2024 05:51 PM (nIvob)

189
He also sous vides bacon, shrimp, scallops and shellfish.
Can't get enough plastic! Yummy.
Posted by: nurse ratched

I think he is doing that to avoid the scourge of "micro-plastics" in his food.
Posted by: Pillage Idiot

MegaPlastic is OK.

Posted by: Bertram Cabot, Jr. at February 18, 2024 05:53 PM (63Dwl)

190 rhennigantx @ 184-
Too many chiefs, not enough indians. We’ll get this straightened out after the ‘election’, right?

Posted by: Eromero at February 18, 2024 05:53 PM (DXbAa)

191 Dinner is done, and not a scrap left. Time to clean up the kitchen and get dishes running - I'll try to stop back in before the gun thread.

Posted by: Nova Local at February 18, 2024 05:58 PM (exHjb)

192 "Sushi is no no.

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

I thought I hated sushi until I actually tried it. Now I love it.

Manhattan time. Two cherries please.

Posted by: Tuna at February 18, 2024 06:00 PM (oaGWv)

193 Meatballs. Nope.

Posted by: Ben Had at February 18, 2024 06:03 PM (7h3oY)

194 My grandparents are from Italy.
I've seen two ways to cook meatballs.
One is in the sauce as you're making it.
The other is, yes, baking on a pan.

Posted by: Veeshir at February 18, 2024 06:06 PM (mpmL+)

195 "1. Take one carp.
2. Add head first into sushi maker"

The Japanese are very good at labor saving robots, it wouldn't surprise me if there was such a thing. I visited Japan in the early 1980s and watched a robot park and retrieve cars from a 4 story parking garage pretty as you please.

Posted by: gourmand du jour at February 18, 2024 06:07 PM (MeG8a)

196 How does one get invited to Casa CBD at sushi time?

Posted by: RI Red at February 18, 2024 06:08 PM (cGD0I)

197 "Horse show food today. A tray full of fries with, bacon, green onion, white queso, and pulled pork and slathered in sour cream"

Geez, that sounds delicious. Better than the smoked sausage and sauerkraut I'm having that's for sure.

Posted by: Tuna at February 18, 2024 06:08 PM (oaGWv)

198 Baked meatballs?

I've never even heard of this nonsense.

Feh. It's probably something made up completely by some food bloggeress who peddles hokum beneath a cleavage-heavy headshot.

Yeah, ya fry 'em. That's how meatballs work.

Also as a general rule, if Marcella Hazan says "do this," and some trollop with a glistening decolletage says "no, do that," you can safely ignore that second broad.

Posted by: Yudhishthira's Dice at February 18, 2024 06:08 PM (0FoWg)

199 192 "Sushi is no no.
Oh look, Martini Time! One olive only please."
I thought I hated sushi until I actually tried it. Now I love it.
Manhattan time. Two cherries please.
Posted by: Tuna at February 18, 2024 06:00 PM (oaGWv)

I'm immuno-compromised (transplant), so I can't have sushi, unless it's cooked (e.g. unagi, tamago). Also, It really shouldn't be prepared using the same knife used for cutting the raw stuff.

Same with eggs for me. I decided to push my luck once and eat eggs benedict with the normal level of poached eggs; had digestive issues for more than a week.

Yeah, learned my lesson.

Posted by: jim (in Kalifornia) at February 18, 2024 06:09 PM (ynpvh)

200 My 2nd gen maternal grandma never called it "sauce". It was always "the gravy".

Posted by: Notorious BFD at February 18, 2024 06:10 PM (V8he0)

201 What some might call "bait" some people call "dinner".
Who are we to judge their culture?

Posted by: fd at February 18, 2024 06:11 PM (vFG9F)

202 Marinated spare ribs yesterday, put themon the low smoky grill about 3 hours ago.
I find when the rib bones protrude about 1/2” from the meat that they are ready.

Posted by: RI Red at February 18, 2024 06:11 PM (cGD0I)

203 201 What some might call "bait" some people call "dinner".
Who are we to judge their culture?

Posted by: fd at February 18, 2024 06:11 PM (vFG9F)

And canibalism is just a matter of taste, so don't eat the clowns as they taste funny.

Posted by: jim (in Kalifornia) at February 18, 2024 06:15 PM (ynpvh)

204 Waiting for oven to get up to temperature for a homemade pizza, won't be my best, wheat dough to start, not my favorite

Posted by: Skip at February 18, 2024 06:15 PM (fwDg9)

205 I won a culinary battle just yesterday with the missus. She is fond of chopped frozen spinach. I have humored her all these years. The problem is clean up. That stuff sticks to everything, the sink, the dishes, the pots, and yes, your teeth.
I said, you like it, you clean it up.
Now we have fresh spinach, wilted or raw.
It's a small victory but I'll take it.

Posted by: gourmand du jour at February 18, 2024 06:15 PM (MeG8a)

206
Alexey Navalny, vaccinated four times with Pfizer, autopsy reveals blood clot in heart is cause of death.

Give it 48 hours, and 60 billion dollars, of course.

Posted by: Divide by Zero at February 18, 2024 06:16 PM (nIvob)

207 And a glass of cognac for pre dinner drink

Posted by: Skip at February 18, 2024 06:17 PM (fwDg9)

208 My Granparents came from Italy and we never had meatballs.

Posted by: Ben Had at February 18, 2024 06:17 PM (7h3oY)

209 208 My Granparents came from Italy and we never had meatballs.

Posted by: Ben Had at February 18, 2024 06:17 PM (7h3oY)

Waddabout fishballs?

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

210 207 And a glass of cognac for pre dinner drink

Posted by: Skip at February 18, 2024 06:17 PM (fwDg9)

I assume that also works post-dinner.

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

211 Speaking of Medieval dietetics, I read a recipe for dormouse that I will refrain from posting at this time. Suffice to say, people will eat most anything that walks, crawls, creeps, scurries, swims, flies, or just sits there waiting to be eaten.

Posted by: fd at February 18, 2024 06:20 PM (vFG9F)

212 Lotta difference in Southern and Northern Italian cooking.

Posted by: Ben Had at February 18, 2024 06:20 PM (7h3oY)

213
Alexey Navalny link (Twit/X):

https://t.ly/74Csb

Posted by: Divide by Zero at February 18, 2024 06:21 PM (nIvob)

214 211 Speaking of Medieval dietetics, I read a recipe for dormouse that I will refrain from posting at this time. Suffice to say, people will eat most anything that walks, crawls, creeps, scurries, swims, flies, or just sits there waiting to be eaten.

Posted by: fd at February 18, 2024 06:20 PM (vFG9F)

Is that the Roman recipe? Is so, I've seen it.

Posted by: jim (in Kalifornia) at February 18, 2024 06:21 PM (ynpvh)

215 Meatballs are formed with a combination of ground beef and sausage, using eggs as a binder, of course. These are then fried on all sides to a deep golden brown. Then drain on a paper towel as you prepare your sauce. Get the sauce to a slow simmer. Add the meatballs and continue simmering, uncovered, for about an hour, stirring maybe every ten-fifteen minutes. Serve with pasta, and make meatball heroes later in the week..

Posted by: Joe Kidd at February 18, 2024 06:24 PM (szKLp)

216 I will put my lasagna up against anyone's

Posted by: Ben Had at February 18, 2024 06:25 PM (7h3oY)

217 216 I will put my lasagna up against anyone's
Posted by: Ben Had at February 18, 2024 06:25 PM (7h3oY)

*opens USB port to accept a sample

Posted by: Dash my lace wigs! at February 18, 2024 06:26 PM (OX9vb)

218 I'm at a birthday party...is everyone behaving?

Posted by: CharlieBrown'sDildo at February 18, 2024 06:26 PM (VlsKe)

219 Scotch for post dinner

Posted by: Skip at February 18, 2024 06:27 PM (fwDg9)

220 I will put my lasagna up against anyone's
Posted by: Ben Had

Béchamel or ricotta?

Posted by: weft cut-loop at February 18, 2024 06:27 PM (IG4Id)

221 Dash, I will make you some in October

Posted by: Ben Had at February 18, 2024 06:28 PM (7h3oY)

222 My Granparents came from Italy and we never had meatballs.
Posted by: Ben Had at February 18, 2024 06:17 PM (7h3oY)

Lots of poor Italians ate a lot of rice when they lived in Italy.

Lots and lots of rice with very little meat until they came over.

Then all bets were off.

Posted by: Hairyback Guy at February 18, 2024 06:29 PM (R/m4+)

223 meatballs = polpette (polpetta for one). Fried in olive oil or butter. If I want minced meat (hamburger for heathens) in my pasta sauce I put hamburger loose, not a ball.
Also take a small steak, fill it with garlic, basil, salt, pepper, etc., roll it closed, pin with a tootpick and put that in the pasta sauce - adds the meat flavor and also becomes the meat course after pasta.

Posted by: Ciampino - Hungry now! at February 18, 2024 06:29 PM (qfLjt)

224
I'm at a birthday party...is everyone behaving?

Posted by: CharlieBrown'sDildo at February 18, 2024 06:26 PM

Except some knucklehead who posted something about Alexey Navalny on the food thread. He's not going to wait around to be admonished. But you should check it out. If true, huge. But it has the 'earmarks' so to speak.

Posted by: Divide by Zero at February 18, 2024 06:31 PM (nIvob)

225 weft, just a very small amount of ricotta along with a 6 cheese combination. My sauce is a meat sauce with spinach and more cheese.

Posted by: Ben Had at February 18, 2024 06:31 PM (7h3oY)

226 er. Add the meatballs and continue simmering, uncovered, for about an hour, stirring maybe every ten-fifteen minutes. Serve with pasta, and make meatball heroes later in the week..

I’m not much of a meat-eater but gotta say the meatball sub is hard to resist

Posted by: kallisto at February 18, 2024 06:31 PM (uvF7S)

227 http://tinyurl.com/z9fcje3t
20 Tweets from Bad Blue
#15 a clip of Grease for John Travolta birthday with Olivia Newton John
She was a hottie in those days

Posted by: Skip at February 18, 2024 06:31 PM (fwDg9)

228 I dunno, Ben Had. Mrs. Red is known far and wide, well at least close and narrow, for her lasagna. If I can ever get her to TX, I would be happy to judge. And I would happily drink your favorite red while doing so.

Posted by: RI Red at February 18, 2024 06:32 PM (cGD0I)

229 I dunno, Ben Had. Mrs. Red is known far and wide, well at least close and narrow, for her lasagna. If I can ever get her to TX, I would be happy to judge. And I would happily drink your favorite red while doing so.
Posted by: RI Red
---
Y'all need an impartial judge. I hereby offer my services.

Posted by: screaming in digital at February 18, 2024 06:33 PM (1eY81)

230 SiD, I assume you accept gratuities?

Posted by: RI Red at February 18, 2024 06:34 PM (cGD0I)

231 I am lighting charcoal

real burgers

Posted by: rhennigantx at February 18, 2024 06:34 PM (ENQN6)

232 RI Red, tell her we will have the great lasagna cook off
The Horde will love it

Posted by: Ben Had at February 18, 2024 06:35 PM (7h3oY)

233 SiD, I assume you accept gratuities?
Posted by: RI Red
---
And bribes!

Posted by: screaming in digital at February 18, 2024 06:35 PM (1eY81)

234 "Y'all need an impartial judge. I hereby offer my services.
Posted by: screaming in digital"

There should be a panel of judges, for which I volunteer.

Posted by: fd at February 18, 2024 06:35 PM (vFG9F)

235 What a great idea, Ben Had. I notice that your ingredients are identical. But you may have a few more cheeses.
What a friend we have in Cheeses.

Posted by: RI Red at February 18, 2024 06:37 PM (cGD0I)

236 Tonights's dinner will be gnocchi with crimini mushrooms

Posted by: San Franpsycho at February 18, 2024 06:38 PM (RIvkX)

237 15 minutes on pizza stone and its perfect every time

Posted by: Skip at February 18, 2024 06:39 PM (fwDg9)

238 What a friend we have in Cheeses.
Posted by: RI Red at February 18, 2024 06:37 PM (cGD0I)
-----------------

Word.

Posted by: All Conqueror of Foes Cheese at February 18, 2024 06:40 PM (tT6L1)

239 And CBD using my first and only pizza stone since been in this house 20 some years

Posted by: Skip at February 18, 2024 06:40 PM (fwDg9)

240 My personal Gin Map: Aisle 7.

Posted by: Diogenes at February 18, 2024 06:40 PM (W/lyH)

241 Also take a small steak, fill it with garlic, basil, salt, pepper, etc., roll it closed, pin with a tootpick and put that in the pasta sauce - adds the meat flavor and also becomes the meat course after pasta.
Posted by: Ciampino - Hungry now! at February 18, 2024 06:29 PM (qfLjt)

Braciole!! Mom would pound the steak thin prepare it as above, brown it in a bit of oil. Indecently good...

Posted by: Joe Kidd at February 18, 2024 06:41 PM (szKLp)

242 SanFranpsycho, I have leftover whitewine braised chicken with porcine mushrooms ravioli in pesto. After lunch today I can't eat another mouthful

Posted by: Ben Had at February 18, 2024 06:41 PM (7h3oY)

243 I love a good lasagna but have never been a fan of ricotta. I know - that's heathen-ish. Got an Italian place near me that has been doing it without ricotta for generations. So damned good.

Posted by: Notorious BFD at February 18, 2024 06:42 PM (V8he0)

244 And Mrs. Red is making Mac n Cheez with at least 3 different cheeses to go with my ribs. And there is half a Key Lime pie that I whipped together last night.
Definitely comfort food for the single digits tonight.

Posted by: RI Red at February 18, 2024 06:42 PM (cGD0I)

245 Y'all need an impartial judge. I hereby offer my services.
Posted by: screaming in digital at February 18, 2024 06:33 PM

You know, I think we need a three judge panel for this. I volunteer.

Posted by: RedMindBlueState at February 18, 2024 06:44 PM (Wnv9h)

246 Notorious, a glop of ricotta is yuck. A light spread on a layer of pasta before adding all the other cheeses to that layer is much different.

Posted by: Ben Had at February 18, 2024 06:46 PM (7h3oY)

247 243 I love a good lasagna but have never been a fan of ricotta. I know - that's heathen-ish.
Posted by: Notorious BFD at February 18, 2024 06:42 PM (V8he0)

That makes two of us. It's mushy and grainy. I've never made my own lasagna, but I should, given that I'd like it to not have ricotta.

Posted by: Dash my lace wigs! at February 18, 2024 06:46 PM (OX9vb)

248 You know, I think we need a three judge panel for this. I volunteer.
Posted by: RedMindBlueState at February 18, 2024 06:44 PM (Wnv9h)
----------------

I think I'm best suited to judge a lasagna contest. The nutball ex wife made great lasagna. I'd be able to balance taste against my loathing of the ex wife.

Posted by: blake - semi lurker in marginal standing(tT6L1) at February 18, 2024 06:47 PM (tT6L1)

249 My cat just pulled my fresh, clean sweatshirt off the back of the couch where I put it instead of hanging it up and is taking a nap. Cats, man.

Posted by: huerfano at February 18, 2024 06:47 PM (Q4KYm)

250 Now I want lasagna and only have this can of ravioli.

Posted by: fd at February 18, 2024 06:48 PM (vFG9F)

251 fd, slap some ricotta on it

Posted by: Ben Had at February 18, 2024 06:49 PM (7h3oY)

252 Now I want lasagna and only have this can of ravioli.
Posted by: fd at February 18, 2024 06:48 PM (vFG9F)

-----------------

Yeah, toss the can of ravioli and hi thee to the nearest Italian restaurant.

Posted by: blake - semi lurker in marginal standing(tT6L1) at February 18, 2024 06:49 PM (tT6L1)

253 I love a good lasagna but have never been a fan of ricotta. I know - that's heathen-ish. Got an Italian place near me that has been doing it without ricotta for generations. So damned good.
Posted by: Notorious BFD

I'm cheap, I just use cottage cheese with parm.

Posted by: weft cut-loop at February 18, 2024 06:52 PM (IG4Id)

254
Now I want lasagna and only have this can of ravioli.

Posted by: fd at February 18, 2024 06:48 PM

Chef Boyardee ravioli? That's like the Fani Willis of fast foods.

Posted by: Divide by Zero at February 18, 2024 06:52 PM (nIvob)

255 Made a crockpot of meatballs this morning, I put them under the broiler for a few minutes before putting them in the sauce. Yummy on a cold night, and we can eat them tomorrow too.

Posted by: Debby Doberman Schultz at February 18, 2024 06:53 PM (Sgq8y)

256 The Beef Chuck Mock Tenderloin: 6 out of 10.

The flavor was great. Of course, the meat wasn't nearly as tender as the real thing, but I sliced it thinner than usual so it wasn't bad at all. It did however have a vein of gristle running through about 3/4 of the roast. I guess that can't be avoided due to the cut of meat. Thankfully, it was easy to spot the gristle and cut around it. The only other fault was that it cooked unevenly. I'm not talking about the thinner end vs. the thicker end of the roast...the top half of the thick end was very rare, was the bottom half (and the rest of the roast) was medium rare.

Would I buy it again? Probably not.

Posted by: IrishEi at February 18, 2024 06:54 PM (eSZkd)

257 What some might call "bait" some people call "dinner".
Who are we to judge their culture?

Posted by: fd at February 18, 2024 06:11 PM (vFG9F)

All I gots to say is-

if your baiting your hook with fatty tuna or salmon belly, etc, your either nuts or crazy rich.

Posted by: naturalfake at February 18, 2024 06:54 PM (nFnyb)

258 Ribs just off the grill, Mac n Cheez resting. I’m definitely gonna be late for the Gub Thread.

Posted by: RI Red at February 18, 2024 06:55 PM (cGD0I)

259 I'm at a birthday party...is everyone behaving?
Posted by: CharlieBrown'sDildo at February 18, 2024 06:26 PM

Of course. Why would you even ask?

Posted by: Duncanthrax at February 18, 2024 06:59 PM (a3Q+t)

260 Y'all need an impartial judge. I hereby offer my services.
Posted by: screaming in digital at February 18, 2024 06:33 PM

You know, I think we need a three judge panel for this. I volunteer.
Posted by: RedMindBlueState at February 18, 2024 06:44 PM (Wnv9h)

A 3 judge panel will be immediately appealed to an enbanc review.

Posted by: G'rump928(c) at February 18, 2024 07:00 PM (aD39U)

261 Eritreans "refugees" are rioting and have burned down The Hague in Netherlands. Attacking police. As someone commented: "They are not fleeing conflict, they are bringing it."

Posted by: IrishEi at February 18, 2024 07:01 PM (eSZkd)

262 I think I'm best suited to judge a lasagna contest. The nutball ex wife made great lasagna. I'd be able to balance taste against my loathing of the ex wife.
Posted by: blake - semi lurker in marginal standing(tT6L1) at February 18, 2024 06:47 PM

I'll defer to SiD, but I'm good with it.

Posted by: RedMindBlueState at February 18, 2024 07:01 PM (Wnv9h)

263 All ready on the firing line.

Commence Gub Thread.

Posted by: Duncanthrax at February 18, 2024 07:01 PM (a3Q+t)

264 I wonder if meatballs in an air fryer might turn out good? The few times I’ve cooked steak in it, they turned out perfect.

Posted by: MAGA_Ken at February 18, 2024 07:01 PM (++4z6)

265 I always simmered my for a long time in tomato sauce. I did used to fry them in an electric wok to get the outsides cooked, and I've also done the oven.

The wok is more work, but it produces the best results - you're essentially stir frying them so they fry all over without needing heaps of oil. By crisping them up on the outside you can then simmer them for a long time in the tomato sauce. The juice from the meatballs infuses into the tomato sauce and thickens it.

Posted by: LordAzrael at February 18, 2024 07:06 PM (j1las)

266 Meatballs:
1. Freeze 'em;
2. Out of the freezer, cover them with a wash of Karo syrup, baking soda, and water;
3. Torch 'em to get a nice surface treatment with that wonderful Maillard reaction;
4. Cook them Sous Vide, including the sauce in which they are served; and
5. Serve 'em up!!!

Posted by: DaveK at February 18, 2024 07:07 PM (/si5/)

267 I've cooked meatballs in the air fryer, they turn out just fine. I won't do it regularly because the capacity of my fryer is medium sized, but I cooked 6 of them in there (for personal consumption) and they came out just fine.

Posted by: gourmand du jour at February 18, 2024 07:08 PM (MeG8a)

268 Eritreans "refugees" are rioting and have burned down The Hague in Netherlands. Attacking police. As someone commented: "They are not fleeing conflict, they are bringing it."
Posted by: IrishEi at February 18, 2024 07:01 PM (eSZkd)

Is "Eritreans" Dutch for Detroiters?

Posted by: Hairyback Guy at February 18, 2024 07:12 PM (R/m4+)

269 hey grill is hot

yall need me to cook something?

Posted by: rhennigantx at February 18, 2024 07:20 PM (ENQN6)

270 Is "Eritreans" Dutch for Detroiters?
Posted by: Hairyback Guy at February 18, 2024 07:12 PM (R/m4+)

Judges would have accepted Minnestanians.

Posted by: rhennigantx at February 18, 2024 07:20 PM (ENQN6)

271 Two Cops and a Paramedic Murdered in Minnesota

Minnestan

Posted by: rhennigantx at February 18, 2024 07:22 PM (ENQN6)

272 I think the key to making a moist and tender meatball is to be gentle with the cooking. Adding ricotta in the mix helps. I bake them just long enough for them to firm up enough to hold together, and then into the sauce they go. I've never had better, except some veal meatball I had in Rome. Browning them in oil will give almost always dry them out. By the time they're brown, the damage is done.

Posted by: Avalondave at February 18, 2024 07:34 PM (hmd46)

273 http://tinyurl.com/z9fcje3t
20 Tweets from Bad Blue

Thanks Skip !

Posted by: JT at February 18, 2024 07:44 PM (T4tVD)

274 Sometimes I resort to the worst kind of bachelor cooking which is cooking the roast beast in the slow cooker, all day with onions, garlic and mushrooms, and then when that is done, taking carrots, onions, celery, potatoes, and cabbage and throwing them into the pressure cooker for somewhere around five to ten for a spin. French bread in a bag for gold trophy.

Would wine in a box be too much?

Posted by: Dr. Bone at February 18, 2024 08:10 PM (EEgXH)

275 My meatball recipe has been successful for over 30 years. 80/20 ground beef (no pork), sparing with unflavored bread crumbs (I make mine from frozen end loaf slices pulsed in a food processor), finely chopped onion, LOTS of garlic, a little olive oil, and an egg (or two depending on how much you make). Season with thyme, basil, oregano, and celery seed.

Now the trick is to make them small--no more than 1 1/2 inch diameter, so they'll cook faster. Cook in can of crushed tomatoes, with same spices added to sauce for about 20 minutes. Refrigerate overnight and remove the hard fat from the top.

Sometimes I'll make them concurrently with a key lime pie. Use egg yolks for the pie, and whites for the meatballs.

Posted by: come with me if you want to live at February 18, 2024 08:51 PM (kvDvI)

276 I make my meatloaf with organic ground beef (Costco) and ground lamb. And I like a little sweetness in it, so I add some maple syrup to both the meat and the sauce, along with other ingredients. In fact, I'm about to go eat my meatloaf. The timer just went off.

Posted by: girldog at February 18, 2024 08:53 PM (V5k4u)

277 Sous vide your meatballs, then finish in the air fryer. Or, if you want them extra tender, cook them in a pressure cooker, then crisp in an air fryer.

If you're especially bold with your air fryer, you could simply air fry them from the start, but you'd best have a close eye and ready thermometer, or you'll burn them and dry them out, at which point your tomato sauce had best be world class to hide those facts.

Posted by: John Bowen at February 18, 2024 09:00 PM (cbVIV)

278 >>I always look for the ones where the Juniper is pegged on max.

Du Nord from Minnesota. A nice whack of juniper.

Otto Zilch
[proprietor of the International House of Martinis]

Posted by: Otto Zilch at February 18, 2024 09:58 PM (npRIq)

279 Meatballs are best cooked in a cast iron abelskeever pan.
Be sure to make the meatballs with a panade and you'll get firm, juicy meatballs every time.

Posted by: OpenChannelD at February 19, 2024 08:42 AM (nRHlU)

280 I have Essentials of Classic Italian Cooking: 30th Anniversary Edition: A Cookbook
by Marcella Hazan .
After 40 years of cooking, thinking I was doing it fine, I have learned SO MUCH from this book!
Yes, Fry your meatballs in oil.
As a side note, you can also fry your bacon in oil!
It comes out crispy, evenly browned and doesn't shrink!
Her recipes keep me busy in the kitchen for longer, but they are worth it.

Posted by: Nan G at February 19, 2024 02:13 PM (QgZXy)

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