Food Thread: Rice? Lowly Rice? And Corn? Even Lowlier!

Rice is great! And there are all sorts too. There are perfumed rices and short-grained and long-grained rices and all thousands of ways to prepare them. No wonder, it is one of the most valuable food crops in the world (#1 according to the UN). So lots of people eat lots of rice, but I rarely eat it, because my preferred dish is Risotto, and that takes a fair amount of time. And I tend to eat the entire pot and stick my head into the container to lick it clean....

So..why am I thinking about Risotto? Because I had some yesterday for lunch with a dear friend, and now I can't stop thinking about it! And to make matters worse, commenter "Doof" sent me a photo of his dinner last night, and now I have two of my favorite foods on repeat in my head!

Yeah...shrimp and grits, and a particularly delicious-looking version. He has promised to get the recipe and share it with the class, so keep nagging him until he coughs it up.

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One of the ways I have improved my cooking is to buy ingredients without some plan for them. Sure, I'll look ahead and buy stuff for meals I want to make, but if I am wandering through the store and see something interesting or on sale or new, then I will probably toss it into my basket without another thought. Sometimes that bites me in the ass, but sometimes I have to stretch my cooking skills or meld a couple of recipes or techniques...and that is the fun stuff.

It doesn't have to be elegant or complex or expensive. One of our meals last week was chicken thighs with a lemon sauce. But I wanted to make the skin cracklingly crisp, and I have had only limited success with that. So I tried a different technique, and to top it off I make a quick pan sauce with loads of lemons and lemon juice. The whole thing took five minutes of prep and five minutes of active cooking. And about $3 because the thighs were on sale.

Cheap, easy, tasty, and new. I call that a success.

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I find most eating contests to be disgusting, but this guy doesn't take himself seriously and is unfailingly polite. Plus, he's pretty funny. beardmeatsfood is strangely amusing to watch. Nothing much happens other than him eating monstrous amounts of food, but it's oddly pleasing in small doses.
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This is loads of fun, although a bit too long for a quick peek. We try to match Churchill drink for drink... send help

And it's not nonsense. Churchill really did drink that much every day. I think the secret was moderation. never too much at once...just a lovely and consistent amount throughout the day and evening. He did okay, especially between 1940 and 1945, so perhaps his intake should be the norm!

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Is bologna my favorite cold cut? No, but I won't scoff at it. I have had plenty of it, especially on whit bread with a big smear of mayo (Hellman's of course) and sometimes a slice of American cheese. And not that post-modern bullsh*t white stuff. All right-thinking people know that the orange stuff is the only way to go!

Time To Set The Record Straight About These Bologna Myths

Actually...I love ALL cold cuts. I want a big charcuterie platter as my last meal. Well, with a good steak. And some Risotto. A great loaf of sourdough might be nice too. And oysters! I forgot oysters!

[Hat Tip: Weasel]

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Eat whatever foods you like cooked in whatever manner pleases you. Just don't cook a great steak to shoe-leather in front of me or I might cry.

[Hat Tip: Blake]

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[Hat Tip: Misanthropic Humanitarian]

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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 st!

Posted by: RedMindBlueState at February 25, 2024 04:01 PM (Wnv9h)

2 Frying chicken soon, and surely a pre dinner cognac

Posted by: Skip at February 25, 2024 04:02 PM (usZno)

3 Dang, CBD -- already putting pressure on me about those shrimp and grits?? It hasn't even been 24 hours yet!

Posted by: Doof at February 25, 2024 04:03 PM (eNASR)

4 Hmmm...I do need to make some rice.

Posted by: RedMindBlueState at February 25, 2024 04:03 PM (Wnv9h)

5 To be fair, Doof, that's some good looking shrimp and grits.

Posted by: RedMindBlueState at February 25, 2024 04:04 PM (Wnv9h)

6 The ideal Brussel sprouts are broiled with bacon grease and garlic in cast iron.

Posted by: Thomas Paine at February 25, 2024 04:05 PM (VzJ5p)

7 Oatmeal is 2 to 1 water to grain, rice is the same, grits, on the other hand, are 6 to 1.

I don't know if this means anything or not.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:08 PM (aD39U)

8 Risotto worth every bit of the time it takes to make it. I always plan on about 2 hours

Posted by: Ben Had at February 25, 2024 04:08 PM (J4YJJ)

9 To be fair, Doof, that's some good looking shrimp and grits.
Posted by: RedMindBlueState at February 25, 2024 04:04 PM (Wnv9h)

Honest to God.
I have travelled America and the world, and I have never had shrimp and rice as a dish.
Never.
And that looks good.

Posted by: Diogenes at February 25, 2024 04:10 PM (W/lyH)

10 Pizza night!

Posted by: Martini Farmer at February 25, 2024 04:10 PM (Q4IgG)

11 This is loads of fun, although a bit too long for a quick peek.

I really can't stand those guys (there are others). Every video they do is ridiculously padded, obviously to generate more revenue. I also hate people who laugh uproariously at their own jokes, which are usually not the slightest bit funny. The ads for Impractical Jokers are the worst example, but these guys aren't far behind.

If you want cocktail recipes, I suggest Anders Erickson on YT. He's a for real bartender, very personable, and his videos are shorter and broken up with time stamps into Intro, Sponsor ad (which you can just scroll through), history of the drink, the booze and assembly, and the final verdict. As you can imagine, he usually likes the cocktails he makes.

As to straight booze, there are lots of tastings out there, but I usually just default to Distiller.com for ratings by both distillers and purchasers.

Posted by: Archimedes at February 25, 2024 04:11 PM (CsUN+)

12 To be fair, Doof, that's some good looking shrimp and grits.
Posted by: RedMindBlueState at February 25, 2024 04:04 PM (Wnv9h)

They were outstanding. Possibly perfect. And they were at a bar in Wilmington, Delaware. I had to fight off some guy named Corn Pop who kept trying to snag a bite.

Seriously, they were truly great. I try S&G pretty much anywhere that has them on the menu. Including countless places in the Charleston area. I do think these are my favorite ones ever from a restaurant. (The wife of a Charleston-area moron makes them whenever I visit. Hers are outstanding!)
I got to talk to the chef before we left last night. He's from North Carolina and trained in New Orleans. He told me how he makes them. Now I just need to attempt to recreate them.

Posted by: Doof at February 25, 2024 04:11 PM (eNASR)

13 hiya

Posted by: JT at February 25, 2024 04:13 PM (T4tVD)

14 Last week I made my first NY Strip roast. Unfortunately, I overcooked it, and was unhappy with the result. I get much better results with NY Strip steaks.

Posted by: Archimedes at February 25, 2024 04:13 PM (CsUN+)

15 I always always always do my oatmeal cooked in milk

Posted by: Skip at February 25, 2024 04:14 PM (fwDg9)

16 Shrimp and grits is good with crawdad sauce.

Honestly, I haven't ever made it so I don't know if crawdad sauce is made for, or from, crawdads.

I did learn that while Cathead Biscuits are not make with actual cat heads, squirrel head stew IS made with actual squirrel heads.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:14 PM (aD39U)

17 He told me how he makes them. Now I just need to attempt to recreate them.
Posted by: Doof at February 25, 2024 04:11 PM

Sounds like quite a lot of experimentation might be required. Tasty, tasty experimentation.

Posted by: RedMindBlueState at February 25, 2024 04:14 PM (Wnv9h)

18 Hey Foodies,

Practically starving here. This thread will make it worse.

Posted by: Pete Bog at February 25, 2024 04:16 PM (BHL6B)

19 Pete Bog, a little cheese and salami will stave off starvation.

Posted by: Ben Had at February 25, 2024 04:17 PM (J4YJJ)

20 Hey Foodies,

Practically starving here. This thread will make it worse.
Posted by: Pete Bog at February 25, 2024 04:16 PM (BHL6B)

The TxMoMe chef is famished? That seems unpossible!

Posted by: Doof at February 25, 2024 04:18 PM (eNASR)

21 I’ve been too busy to eat and now I’m thinking I can just stretch it til dinner.

Or break down and eat a bag of something awful like Cheetos. Deliciously awful

Posted by: Pete Bog at February 25, 2024 04:19 PM (BHL6B)

22
"One of the ways I have improved my cooking is to buy ingredients without some plan for them. Sure, I'll look ahead and buy stuff for meals I want to make, but if I am wondering through the store and see something interesting or on sale or new, then I will probably toss it into my basket without another thought. Sometimes that bites me in the ass, but sometimes I have to stretch my cooking skills or meld a couple of recipes or techniques...and that is the fun stuff."

Ahhh, my methods have rubbed off on CBD...yeah!

Posted by: Nova Local at February 25, 2024 04:19 PM (exHjb)

23 I dig shrimp and grits and those look pretty good Doof. My sister visits Wilmington, Delaware frequently as she's close by. What was the joint's name? I'll see if she knows where it is so I can put on my list next time I get out her way.

Posted by: Martini Farmer at February 25, 2024 04:21 PM (Q4IgG)

24 8 Risotto worth every bit of the time it takes to make it. I always plan on about 2 hours
Posted by: Ben Had at February 25, 2024 04:08 PM (J4YJJ)

I have considered bringing it to my Church's Lenten soup and pasta dinners...but I'm just not sure if I can make it wet enough to hold up to 30+ minutes of waiting/serving...

I figure it would be worth the time investment if I was making it for 12-20 (which is the dinner suggestion)...

Posted by: Nova Local at February 25, 2024 04:21 PM (exHjb)

25 beans and rice. I hate it at a personal level because it is "poor food" that I ate when I was poor.
However, I like the flavor and my trick of saving back the broth from roasts and making bone broth to put in it to cook them makes it very tasty

I haven't gotten the nerve up to eat lentils again, but I suppose I should

Posted by: Kindltot at February 25, 2024 04:21 PM (D7oie)

26 FWKitchenProblem. One of the door shelves in my nearly new Kenmore frig has cracked and won't support the weight of pickles and jelly.

I don't know if I should buy a replacement from Sears or just something off eBay.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:21 PM (aD39U)

27 >>Honest to God.
I have travelled America and the world, and I have never had shrimp and rice as a dish.
Never.
And that looks good.

The Red Parrot, Newport, RI.

Curry Shrimp over jasmine rice. The drinks are pretty damn good as well.

Posted by: JackStraw at February 25, 2024 04:21 PM (LkLld)

28 That seems unpossible!
Posted by: Doof at February 25, 2024 04:18 PM (eNASR)

One look at my expanding physique and you would feel justified in saying that.

Have friends in town tomorrow night for dinner. I’m going to smoke a prime rib from our most recent steer. And Tuesday starts the diet.

Posted by: Pete Bog at February 25, 2024 04:22 PM (BHL6B)

29 Couple of weeks ago I roasted a large chicken just because I wanted the smell in the house on a cold sunny day. Did up the whole shebang, roast veggies, homemade cransause. Made lots of pan gravy with the under the chicken onions and some mushrooms.
For the maybe third or fourth feeding I decided on good old chicken slop. Chopped up one of the breasts, warmed it up in a shit ton of gravy, and a lot of s&p, while the white rice cooked, then combined everything to steep for a while. Served with an accompanying shit ton of the cransause dumped right on it. Incredibly satisfying and delicious.
Ate this a lot in the younger days, canned chicken/sauce/gravy in little over Weasel's two minutes.

Posted by: From about that Time at February 25, 2024 04:22 PM (4780s)

30 Got some lime flavored plantain chips at Aldi. Quite good.

Posted by: Quarter Twenty at February 25, 2024 04:22 PM (NBVIP)

31 Thank you for the Food Thread CBD. I have been trying to hone my Appalachian-Asian fusion Kimchi Mac and Cheese. It is getting better with each new version. Attempt 3.0 was the best yet, proving the hypothesis that more Kimchi is better. Also playing at trying to smoke meat with my in-fancy propane grill. Again, getting better each new attempt. I have been pressure cooking my brisket piece, then putting it in the grill to smoke with mesquite chips. The last batch had some actual smoke flavor. I also try to smoke a can of Spam at the same time. SuperMayorSuperRon loves him some Spam!

Posted by: SuperMayorSuperRonNirenberg -Buff Beyond Belief at February 25, 2024 04:22 PM (NHW0k)

32 Chicken is marinating in green chile sauce for tomorrow's chicken, green chile and cheese enchiladas. I will make the jicama, strawberry, mandarin orange salad later

Posted by: Ben Had at February 25, 2024 04:22 PM (J4YJJ)

33 I love rice but I'm back to eating Keto so - no bueno.

Not a big fan but I'm making cauliflower 'rice' to go along with my beef stir fry tonight. If I added enough Frank's Redhot it will be okay.

I guess.

Posted by: Tonypete at February 25, 2024 04:22 PM (eacmp)

34 Honestly, I haven't ever made it so I don't know if crawdad sauce is made for, or from, crawdads.
Posted by: G'rump928(c) has an observation

The weirdest thing about Thai food is that Fish Sauce is in the "from," not "for," sauce category.

Liquefied whole anchovies with sea salt.

Posted by: mikeski at February 25, 2024 04:23 PM (DgGvY)

35 If I added enough Frank's Redhot it will be okay.

I guess.
Posted by: Tonypete at February 25, 2024 04:22 PM (eacmp)

The same could be said of a boiled boot.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:23 PM (aD39U)

36 Should be un-fancy propane grill. Danged Spell Check.

Posted by: SuperMayorSuperRonNirenberg -Buff Beyond Belief at February 25, 2024 04:24 PM (NHW0k)

37 Liquefied whole anchovies with sea salt.
Posted by: mikeski at February 25, 2024 04:23 PM (DgGvY)

will anyone tell him about Worcestershire sauce?

Posted by: G'rump928(c) has an observation at February 25, 2024 04:26 PM (aD39U)

38 I bought the cheapest pork shoulder I could find and ran it through my Ideal chopper to make canned sausage. It really isn't sausage, it is just chopped pork mixed with spices and canned.
It is "fast food" for when I want to make a noodle dish or hash.

Posted by: Kindltot at February 25, 2024 04:26 PM (D7oie)

39 I dig shrimp and grits and those look pretty good Doof. My sister visits Wilmington, Delaware frequently as she's close by. What was the joint's name? I'll see if she knows where it is so I can put on my list next time I get out her way.
Posted by: Martini Farmer at February 25, 2024 04:21 PM (Q4IgG)

Wilma's. Small place. It has a 4-lane mini duckpin bowling alley in it. Great food. Drinks looked good too. I had a whiskey sour that was quite nice.

And if you're heading to "near Wilmington", hit me up. I'm just about an hour from there in northeastern MD.

Posted by: Doof at February 25, 2024 04:26 PM (eNASR)

40 With a gun to my head I doubt you could get me to eat grits and shrimp

Posted by: Skip at February 25, 2024 04:26 PM (fwDg9)

41 will anyone tell him about Worcestershire sauce?
Posted by: G'rump928(c) has an observation

If it's made from distilled English villager, I don't want to know.

Posted by: mikeski at February 25, 2024 04:26 PM (DgGvY)

42 will anyone tell him about Worcestershire sauce?
Posted by: G'rump928(c) has an observation at February 25, 2024 04:26 PM (aD39U)

Highly underrated condiment! But I am a snob -- it MUST be Lea and Perrins!!

Posted by: Doof at February 25, 2024 04:29 PM (eNASR)

43 Rice news, I have previously endorsed brown rice and still like it very much. It would appear that the 2 females in the household hate it. Therefore I have relented and we now have jasmine rice which cooks well in the rice cooker.
What next, give up whole wheat?
And birkenstock sandals?

Posted by: gourmand du jour at February 25, 2024 04:29 PM (MeG8a)

44 In central and South America, Worcestershire is known as English Sauce.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:30 PM (aD39U)

45 Need some cooking advice. (For a below average cook.)

Kids like chicken quesadillas, but I frequently burn the tortillas. (Just filled with cooked shredded chicken, BBQ sauce, and mixed shredded cheese.)

Have a nice electric stove top. Is the pan too hot, or too cool? Is it just a cheap pan? Do I need a lid on it to keep more heat in for a much lower heat gradient?

Thanks.

Posted by: Pillage Idiot at February 25, 2024 04:30 PM (HlyYF)

46 With a gun to my head I doubt you could get me to eat grits and shrimp
Posted by: Skip at February 25, 2024 04:26 PM (fwDg9)

That would be an odd thing for which to hold someone at gunpoint.

Posted by: Doof at February 25, 2024 04:30 PM (eNASR)

47 Since I haven't had pasta for a few weeks, and pasta with red meat in forever (b/c while my kids can eat the soup dinner pasta, I can't...and I bring the allergy free option, so I'm not bringing my own pasta to eat), tonight is a homemade bolognese with veg over rigatoni with strawberries and blueberries.

2 kids are sick, so it's comforting, and yet tasty.

I also made a dark chocolate cake with a sparingly used coconut caramel glaze for dessert.

Posted by: Nova Local at February 25, 2024 04:30 PM (exHjb)

48 25 beans and rice. I hate it at a personal level because it is "poor food" that I ate when I was poor.
However, I like the flavor and my trick of saving back the broth from roasts and making bone broth to put in it to cook them makes it very tasty

I haven't gotten the nerve up to eat lentils again, but I suppose I should
Posted by: Kindltot at February 25, 2024 04:21 PM (D7oie)

Indian is a good place to start if you want to feel like lentils are pricier and tastier...

Posted by: Nova Local at February 25, 2024 04:31 PM (exHjb)

49 Rice, especially chicken fried rice, might be my favorite food. I love it.

Only hamburgers are dearer to my heart.

Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at February 25, 2024 04:32 PM (xcxpd)

50 I dig shrimp and grits and those look pretty good Doof. My sister visits Wilmington, Delaware frequently as she's close by. What was the joint's name? I'll see if she knows where it is so I can put on my list next time I get out her way.
Posted by: Martini Farmer at February 25, 2024 04:21 PM (Q4IgG)

Wilma's. Small place. It has a 4-lane mini duckpin bowling alley in it. Great food. Drinks looked good too. I had a whiskey sour that was quite nice.

And if you're heading to "near Wilmington", hit me up. I'm just about an hour from there in northeastern MD.
Posted by: Doof
_____________

Will do

Posted by: Martini Farmer at February 25, 2024 04:32 PM (Q4IgG)

51 True confession: I don't like lentils. I dislike them enough that I would eat soy beans before I would eat lentils.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:32 PM (aD39U)

52 Posted by: Tonypete at February 25, 2024 04:22 PM (eacmp)

Sadly, I am in the same boat. I love carbs, but they don't love my waistline.

Posted by: CharlieBrown'sDildo at February 25, 2024 04:32 PM (gSZYf)

53 Tonight's cocktail will be a perfect Rob Roy. A Rob Roy is just a Manhattan made with scotch instead of rye, and perfect just means 1/2 red vermouth and 1/2 dry vermouth. Finish with Ango bitters and a cherry, as usual.

I have resisted making one of these in the past because scotch is best neat, and it's kind of sacriligious to use it in a cocktail, but I'm willing to try it once.

Posted by: Archimedes at February 25, 2024 04:32 PM (CsUN+)

54 46 With a gun to my head I doubt you could get me to eat grits and shrimp

Posted by: Skip at February 25, 2024 04:26 PM (fwDg9)

That would be an odd thing for which to hold someone at gunpoint.

Posted by: Doof at February 25, 2024 04:30 PM

If a member of the Moron Horde had a gun pointed at my head at any distance of less than 25 yards, I would for damn sure eat ANY food stuffs you placed in front of me!

Posted by: Pillage Idiot at February 25, 2024 04:33 PM (HlyYF)

55 Liquefied whole anchovies with sea salt.
Posted by: mikeski at February 25, 2024 04:23 PM (DgGvY)

The Romans called it Garum, but they apparently also used other sea critters too, like oysters.
in that way it is like Korean kimchi, which can include shrimp and oysters along with the veggies and gochugaru chili powder.

Posted by: Kindltot at February 25, 2024 04:33 PM (D7oie)

56 Need some cooking advice. (For a below average cook.)

Kids like chicken quesadillas, but I frequently burn the tortillas. (Just filled with cooked shredded chicken, BBQ sauce, and mixed shredded cheese.)

Have a nice electric stove top. Is the pan too hot, or too cool? Is it just a cheap pan? Do I need a lid on it to keep more heat in for a much lower heat gradient?

Thanks.
Posted by: Pillage Idiot at February 25, 2024 04:30 PM (HlyYF)

Sounds to me like the pan is too hot, and you should definitely use a lid to retain heat.

Posted by: Doof at February 25, 2024 04:33 PM (eNASR)

57 Dad was a foreman at Krey Meat Packing in STL in the 40's. When he left there he'd only buy all-beef bologna and hot dogs. It was one of those things he said, "Trust me on this." Never had the courage to ask about the pork ones.

Posted by: olddog in mo at February 25, 2024 04:34 PM (ju2Fy)

58 Posted by: Archimedes at February 25, 2024 04:32 PM (CsUN+)

Use inexpensive Scotch!

Posted by: CharlieBrown'sDildo at February 25, 2024 04:34 PM (gSZYf)

59 True confession: I don't like lentils. I dislike them enough that I would eat soy beans before I would eat lentils.

True confession: I like lentils, but they have certain...undesirable effects on my digestion.

Posted by: Archimedes at February 25, 2024 04:34 PM (CsUN+)

60 45 Need some cooking advice. (For a below average cook.)

Kids like chicken quesadillas, but I frequently burn the tortillas. (Just filled with cooked shredded chicken, BBQ sauce, and mixed shredded cheese.)

Have a nice electric stove top. Is the pan too hot, or too cool? Is it just a cheap pan? Do I need a lid on it to keep more heat in for a much lower heat gradient?

Thanks.
Posted by: Pillage Idiot at February 25, 2024 04:30 PM (HlyYF)

Start with the chicken hot so you just need to melt the cheese b/c that will make it easier to not burn. You can't turn the heat too low b/c it won't crisp the tortilla, nor will covering the pan (you'll trap moisture which will sog things).

That said, I might also turn down the heat a touch...

Posted by: Nova Local at February 25, 2024 04:35 PM (exHjb)

61 Posted by: Archimedes at February 25, 2024 04:32 PM (CsUN+)

Use inexpensive Scotch!
Posted by: CharlieBrown'sDildo at February 25, 2024 04:34 PM (gSZYf)

Buy some Ancient Age or Ole Granddad and mix some potting soil with it.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:35 PM (aD39U)

62 Use inexpensive Scotch!

Alas, I don't have any. JW Green is about the best I can do. I really need to hit the liquor store.

Posted by: Archimedes at February 25, 2024 04:35 PM (CsUN+)

63 Not a big rice person but that risotto is nice looking. We make squash risotto often.

Shrimp and grits is greater than the sum of its ingredients.

Posted by: San Franpsycho at February 25, 2024 04:35 PM (RIvkX)

64 51 True confession: I don't like lentils. I dislike them enough that I would eat soy beans before I would eat lentils.
Posted by: G'rump928(c) has an observation at February 25, 2024 04:32 PM (aD39U)

Edamame is tasty...

Posted by: Nova Local at February 25, 2024 04:35 PM (exHjb)

65 Highly underrated condiment! But I am a snob -- it MUST be Lea and Perrins!!
Posted by: Doof at February 25, 2024 04:29 PM (eNASR)

Unless it is Lea and Perrin's it is just "west-midlands sauce" ?

Posted by: Kindltot at February 25, 2024 04:36 PM (D7oie)

66 With a gun to my head I doubt you could get me to eat grits and shrimp
Posted by: Skip at February 25, 2024 04:26 PM (fwDg9)

What about a crossbow then?

Posted by: Cicero (@cicero43) at February 25, 2024 04:37 PM (Dxsd/)

67 If a member of the Moron Horde had a gun pointed at my head at any distance of less than 25 yards, I would for damn sure eat ANY food stuffs you placed in front of me!
Posted by: Pillage Idiot at February 25, 2024 04:33 PM (HlyYF)

Many members of the Horde could shoot an apple off of someone's head from 25 yards (or more!) and leave said person unscathed.

Posted by: Doof at February 25, 2024 04:37 PM (eNASR)

68 67 If a member of the Moron Horde had a gun pointed at my head at any distance of less than 25 yards, I would for damn sure eat ANY food stuffs you placed in front of me!
Posted by: Pillage Idiot at February 25, 2024 04:33 PM (HlyYF)

Many members of the Horde could shoot an apple off of someone's head from 25 yards (or more!) and leave said person unscathed.
Posted by: Doof at February 25, 2024 04:37 PM (eNASR)

Ah, you've met the Nurse.

Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at February 25, 2024 04:37 PM (xcxpd)

69 True fact, Ancient Age half pints was what George Wallace's minions would hand out at the polling place in our dry county back in the day.

"Remember George" they would say.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:37 PM (aD39U)

70 As a kid I preferred mayo on bologna. Now I like a thick cut on whole wheat with yellow mustard.

Posted by: olddog in mo at February 25, 2024 04:38 PM (ju2Fy)

71 Fried Bologna sandwich with ketchup is the food of the gods.

I introduced the fried bologna sandwich to the kiddos one weekend at breakfast and they more or less insisted on fried bologna sandwiches for breakfast for the next two years.

Behold the Power of Bologna combined with the Maillard Reaction!!!

Posted by: naturalfake at February 25, 2024 04:38 PM (nFnyb)

72 For chicken quesadillas I cook them open face placing the (cooked and shredded) chicken on last after the cheese has begun to melt. Fold and top it off with a dollop of sour cream.
Getting the heat just right is tricky, too hot and you scorch the tortillas, too cool and it takes too long and you don't get the nice crunch.

Posted by: gourmand du jour at February 25, 2024 04:38 PM (MeG8a)

73 >>Highly underrated condiment! But I am a snob -- it MUST be Lea and Perrins!!

Fun fact time.

One of the later Newport mansions was built by one of the heirs of the family that had the sole US distribution rights for Lea & Perrins including Worcestershire sauce. The mansion's chimney were all built to look like the Worcestershire sauce bottles. They sold a lot of that stuff.

http://tinyurl.com/yuuy84b2

Posted by: JackStraw at February 25, 2024 04:39 PM (LkLld)

74 Buy some Ancient Age or Ole Granddad and mix some potting soil with it.
Posted by: G'rump928(c) has an observation at February 25, 2024 04:35 PM (aD39U)

Still sounds more appealing than scotch

Posted by: Doof at February 25, 2024 04:39 PM (eNASR)

75 Rice, especially chicken fried rice, might be my favorite food. I love it. ...
Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at February 25, 2024 04:32 PM (xcxpd)
====
Made it for Boy F's lunch today.

Posted by: San Franpsycho at February 25, 2024 04:39 PM (RIvkX)

76 With a gun to my head I doubt you could get me to eat grits and shrimp
Posted by: Skip at February 25, 2024 04:26 PM (fwDg9)

Can I have yours?

Nice looking Shrimp and Grits, Doof!

Posted by: Additional Blond Agent, STEM Guy at February 25, 2024 04:39 PM (/HDaX)

77 1st time at a Church soup dinner - a priest came up to thank me for bringing something gluten free for another parishioner. This happened after 30 minutes before, I had to insist what they were serving with my dish's name was not my dish, and that mattered b/c it was the only allergy safe dish of the night (thankfully, I was very early in the dinner line thanks to my kid). So, I felt much better that I had insisted they take the sign down til they found my food (and put the right sign to it) so they didn't serve the wrong food to people thinking it was okay.

Also of note - fresh fruit gets demolished at Church soup dinners. If you ever go to one and you don't know what to bring, just bring a bunch of bananas or a bag of clementines, and you'll still be loved.

PS - This is why I bring my own food separate to the dinners - it does mean I taste it so I know it's good

Posted by: Nova Local at February 25, 2024 04:40 PM (exHjb)

78 Oatmeal is 2 to 1 water to grain, rice is the same, grits, on the other hand, are 6 to 1.
I don't know if this means anything or not.
Posted by: G'rump928(c) has an observation at February 25, 2024 04:08 PM (aD39U)

I love making corn meal mush for breakfast, it is one of those things from when I was a kid. I usually make it 1:3 when I am making it in the pressure cooker.
I haven't been making it for a while for various reasons, and I still miss it and cornbread.

Posted by: Kindltot at February 25, 2024 04:41 PM (D7oie)

79 Many members of the Horde could shoot an apple off of someone's head from 25 yards (or more!) and leave said person unscathed.
Posted by: Doof at February 25, 2024 04:37 PM (eNASR)

Ah, you've met the Nurse.
Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at February 25, 2024 04:37 PM (xcxpd)

I have indeed been so fortunate! She certainly was implied among the aforementioned "many"!

Posted by: Doof at February 25, 2024 04:41 PM (eNASR)

80 Despite my Scottish ancestry, I am not a fan of Scotch, perhaps from my first teen drunk being Scotch and Falstaff boilermakers. It tasted as bad going down as it tasted coming back up.

Oddly, I do like Irish Whiskey.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:41 PM (aD39U)

81 Fun fact time.

One of the later Newport mansions was built by one of the heirs of the family that had the sole US distribution rights for Lea & Perrins including Worcestershire sauce. The mansion's chimney were all built to look like the Worcestershire sauce bottles. They sold a lot of that stuff.

http://tinyurl.com/yuuy84b2
Posted by: JackStraw at February 25, 2024 04:39 PM (LkLld)

That's a great bit of trivia. Thanks for sharing!!

Posted by: Doof at February 25, 2024 04:42 PM (eNASR)

82 75 Rice, especially chicken fried rice, might be my favorite food. I love it. ...
Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at February 25, 2024 04:32 PM (xcxpd)
====
Made it for Boy F's lunch today.
Posted by: San Franpsycho at February 25, 2024 04:39 PM (RIvkX)

Nice.
I got hooked on it in college. I was cheap campustown food. For $4 you got chicken fried rice in a little dingy upstairs shop across from ISU. Before going there, I'd never had it before.

Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at February 25, 2024 04:42 PM (xcxpd)

83 I've never had grits. I would be happy to try sometime.

Posted by: Northernlurker at February 25, 2024 04:42 PM (xcrUy)

84 Don't like shrimp. Don't care for grits.

Rice I like. Love risotto if it's done right.

Oh look! Martini Time! One olive only please.

Posted by: Hairyback Guy at February 25, 2024 04:43 PM (R/m4+)

85 Schindler's Tavern, New Hamburg, MO. Fried Bologna Burger. Most excellent.

Posted by: olddog in mo at February 25, 2024 04:43 PM (ju2Fy)

86 For an upcoming family gathering, I made today (and will freeze tomorrow) a large batch of cocktail-sized LAMB MEATBALLS seasoned with garlic and feta and browned in the oven ... Eventually, they will be served in a crockpot containing a blend of chili sauce, grape jelly, Dijon and bourbon ... Unbeknownst to me, the grape jelly sauce has been around and popular for decades ... Variations include swapping BBQ sauce for the chili sauce and cranberry jelly for the grape ... Hopefully, the family will enjoy them!

Posted by: Kathy at February 25, 2024 04:43 PM (yG7uN)

87 Highly underrated condiment! But I am a snob -- it MUST be Lea and Perrins!!
Posted by: Doof at February 25, 2024 04:29 PM

Whenever I make kimchee, I add a little fish sauce, and a splash of Worcestershire sauce. Fusion cuisine.

Posted by: RedMindBlueState at February 25, 2024 04:44 PM (Wnv9h)

88 True confession: I don't like lentils. I dislike them enough that I would eat soy beans before I would eat lentils.
Posted by: G'rump928(c) has an observation at February 25, 2024 04:32 PM (aD39U)

I had lentils and rice daily for a year, it was a staple, as a complete protein it can't be beat. Unfortunately everything else on the plate was a treat, and there wasn't very much of it.

Posted by: Kindltot at February 25, 2024 04:44 PM (D7oie)

89 Shrimp and grits is a big favorite here. No leftovers ever.
Now Dungeness crab is available only if previously cooked, but I prefer to cook my own, having selected the live ones from a big aquarium tank and taking them home in a brown paper bag.

Posted by: gourmand du jour at February 25, 2024 04:44 PM (MeG8a)

90 We had lentil stew a couple weeks ago. Not sure what was in it (besides lentils) but it was very rich and hearty. No meats. Just some other veggies and herbs in a thick broth.

Next time we have it I'm doing grilled lamb too.

Posted by: Martini Farmer at February 25, 2024 04:45 PM (Q4IgG)

91 Nice looking Shrimp and Grits, Doof!
Posted by: Additional Blond Agent, STEM Guy at February 25, 2024 04:39 PM (/HDaX)

They were sooooooo good!

Posted by: Doof at February 25, 2024 04:45 PM (eNASR)

92 I do love rice. All kinds of rice even Minute Rice. Sometimes rice with just butter, salt and pepper is all I need for supper.

Posted by: Tuna at February 25, 2024 04:45 PM (oaGWv)

93 Thanks for the help on the tortilla cooking.

Will try to teach a better method for better results!

Posted by: Pillage Idiot at February 25, 2024 04:46 PM (HlyYF)

94 Lidl “Preferred Selection” risotto was very good. Unfortunately I haven’t seen it in stock for months.

Posted by: Elric Blade at February 25, 2024 04:46 PM (9g2E2)

95 We had just moved to a new neighborhood and this kid's mother across the street gave us bologna and mayo on white bread for lunch one day. I had never eaten it before and it was pretty good.

So I go home and tell mom I want bologna and mayo on white bread. She acted like I did a murder.

Posted by: San Franpsycho at February 25, 2024 04:46 PM (RIvkX)

96 Grits and rice are both substrate foods, so by themselves they're pretty boring.

Posted by: Dr. Varno at February 25, 2024 04:47 PM (dssJE)

97
Ate early tonight. Chilly in Pennsylvania today but started a wood fire early outside. Took a while to get the coals to the right spot so the burgers dripped appropriately onto the hot coals then that smoke wafted up and coated the burgers. Milliard reaction something or other, really really tasty. Then warmed some thick tomato slices, slight toast to rolls in panini press, then cheese and everything else into panini for slight final overall toast.

So good. One of my favorite scenes in the movie 'Toast' was when one chef is saying to the other, 'This is really good." and the chef who prepared says, 'Of course."

It's not bragging. It actually is that good... of course.

Posted by: Divide by Zero at February 25, 2024 04:47 PM (nIvob)

98 Tuna, I'm with you. I do cook the rice the last bit in milk.

Posted by: Ben Had at February 25, 2024 04:47 PM (J4YJJ)

99 They were sooooooo good!
Posted by: Doof at February 25, 2024 04:45
------------

By the looks, were the shrimp cajun seasoned?

Posted by: olddog in mo at February 25, 2024 04:47 PM (ju2Fy)

100 This was the same family who supplied my first cheeseburger and chocolate shake. Big mistake

Posted by: San Franpsycho at February 25, 2024 04:48 PM (RIvkX)

101 Pillage Idiot--

I'd second a lot of the other quesadilla advice and add that you might be using a combination of too high a heat and a frying medium with too high a smoke point. If you use butter, the heat needs to be lower. Olive oil can go a little higher. Vegetable oil a little higher still.

Posted by: Art Rondelet of Malmsey at February 25, 2024 04:48 PM (FEVMW)

102 I used to drink Beer most of the time. When i drank brown liquor brown liquor did mix it with coke... when i gaVE UP BEER I DRANK BOURON ONLY....NO MORE COKE

Posted by: vic at February 25, 2024 04:50 PM (A5THL)

103 During my vegetarian years I grilled a sort of faux hamburger from lentils which were cooked and drained. The trick is to mix in a binding agent like bread crumbs and/or a beaten egg. Cook on a grill or skillet.

Posted by: gourmand du jour at February 25, 2024 04:51 PM (MeG8a)

104 I am experimenting with making yogurt now, it is pretty odd, for some reason what I am making is not much like yogurt I get at the store, but it is like stuff I used to get when I was a kid that was called "keifer" that I know wasn't at all keifer

well, except for the one batch that I made from old milk that had clabbered, that one turned into curds and whey. The curds were pretty good on tomato and noodles, and on beans and rice.

Posted by: Kindltot at February 25, 2024 04:52 PM (D7oie)

105 My nose is running like a tap. I need some home made chicken noodles soup. The noodles have to look handcut. They're not as good otherwise.

Posted by: Northernlurker at February 25, 2024 04:53 PM (xcrUy)

106 Bought a half a pound of coppa cola and some fresh sourdough bread at the market yesterday. I have some horseradish mustard, arugula and radish sprouts to make sammiches for lunch at work next week. Have to settle for granola and yogurt with berries for breakfast though.

Posted by: CrotchetyOldJarhead at February 25, 2024 04:53 PM (YRsIm)

107 i FINALLY HAD A BELLY-FULL OF THATCAPS LOCK KEY PRIED IT OUT WITH MY KNIFE.BUT I NOTENITNIS S5UCK ON

Posted by: vic at February 25, 2024 04:53 PM (A5THL)

108 Tonight is spinach mushroom stromboli with Mrs. F's homemade whole wheat dough.

Posted by: San Franpsycho at February 25, 2024 04:54 PM (RIvkX)

109 Ha, old small town news that I somehow missed 16 years ago

The event was planned and advertised weeks ago: At the new Fairhope Museum of History, officials would open a city safe that had been abandoned and unused since 1971.
What would be inside? Nothing? Old city records?

This morning, a crowd of nearly 30 Fairhopers watched as a locksmith lifted away its heavy, black door. A few called out the obvious -- its shelves were filled with marijuana. The safe apparently had last been used by the Police Department prior to 1971 to store drug evidence.

Among the safe's items were a green diary with a peace symbol drawn on its front and several match boxes filled with dry, 37-year-old dope.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:54 PM (aD39U)

110 test success

Posted by: vic at February 25, 2024 04:55 PM (A5THL)

111 My mom used to fry bologna, which serve with fresh potatoes boiled in their skins and this tomato-onion gravy. Delicious.

Posted by: Northernlurker at February 25, 2024 04:55 PM (xcrUy)

112 +tedt

Posted by: vic at February 25, 2024 04:57 PM (A5THL)

113 The BBQ place here does a smoked bologna on request.

Posted by: Ben Had at February 25, 2024 04:57 PM (J4YJJ)

114 I like a good lentil burger. Use some egg white and fava bean flour as binder.

Posted by: San Franpsycho at February 25, 2024 04:57 PM (RIvkX)

115 My mom's cooking was pure, simple, peasant food. She wouldn't have known a protein or a carb if you hit her with it.

Posted by: Northernlurker at February 25, 2024 04:57 PM (xcrUy)

116 Vic v Vic's keyboard

Posted by: San Franpsycho at February 25, 2024 04:57 PM (RIvkX)

117 I wonder if anyone .. err ... burned the weed.

Posted by: G'rump928(c) has an observation at February 25, 2024 04:58 PM (aD39U)

118 The BBQ place here does a smoked bologna on request.
Posted by: Ben Had at February 25, 2024 04:57 PM (J4YJJ)

I've never made one of those. I should probably do that this summer.

Posted by: naturalfake at February 25, 2024 04:58 PM (nFnyb)

119 1.75" Rib-eyes on the grill, roasted cauliflower and salad tonight. Then I saw some taters that needed cooking so adding Lake Potatoes to the menu.

Posted by: olddog in mo at February 25, 2024 04:59 PM (ju2Fy)

120 Fried bologna sandwich was a favorite of Toby Keith and is a regular menu item at his golf club.

Posted by: Aviator at February 25, 2024 05:00 PM (HQ9Sl)

121 +Vic v Vic's keyboard
Posted by: San Franpsycho at February 25, 2024 04:57 PM (RIvkX)

My money's on vic. Sanskrit on clay didn't stop him, a bad keyboard won't either.

Posted by: G'rump928(c) has an observation at February 25, 2024 05:00 PM (aD39U)

122 naturalfake, we served one at one of the MoMe 's on appetizer night.

Posted by: Ben Had at February 25, 2024 05:00 PM (J4YJJ)

123 What was that movie that was set in Newfoundland and had people eating a lot of fried bologna sandwiches?

Posted by: Northernlurker at February 25, 2024 05:00 PM (xcrUy)

124 I roasted a hunk of prime rib that we bought last Christmas. I portioned it into thirds, because it was huge.

Very tasty. No veggies, but had some little taters that I made in the air fryer.

Good eatin

Posted by: Pug Mahon, stoopid iPad at February 25, 2024 05:00 PM (T/Lqj)

125 123 What was that movie that was set in Newfoundland and had people eating a lot of fried bologna sandwiches?
Posted by: Northernlurker at February 25, 2024 05:00 PM (xcrUy)

North to Alaska

Posted by: rhennigantx at February 25, 2024 05:01 PM (ENQN6)

126 Homemade >>>>>>>> Duke's >>> Hellman's

Change my mind.

Posted by: Duncanthrax at February 25, 2024 05:03 PM (a3Q+t)

127 Oh, god, I am glad I was here for that!!

GO VIC!!!!

Posted by: pawn at February 25, 2024 05:05 PM (QB+5g)

128
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2] The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.[3] At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced.[4]

This will be on the CBD final exam.

Posted by: Divide by Zero at February 25, 2024 05:05 PM (nIvob)

129 My mom used to fry bologna, which serve with fresh potatoes boiled in their skins and this tomato-onion gravy. Delicious.
Posted by: Northernlurker

Mom would cook Lawsons (NE Ohio convenience store) chip chopped ham - basically some satanic amalgamation of ham bits and pieces into a loaf shape and then sliced very thinly - in a pot of BBQ sauce.

I don't think I'd eat that today. . .

Posted by: Tonypete at February 25, 2024 05:05 PM (eacmp)

130
Kewpie's > Homemade >>>>>>>> Duke's >>> Hellman's

Posted by: naturalfake at February 25, 2024 05:06 PM (nFnyb)

131 well notice that my email address url are all screwed up but it is still working so I will leave it alone.

Posted by: vic at February 25, 2024 05:06 PM (A5THL)

132 so keep nagging him until he coughs it up.

The recepie or the shrimp and grits?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle to maintain Moron standards at February 25, 2024 05:07 PM (hqSyT)

133 naturalfake, we served one at one of the MoMe 's on appetizer night.
Posted by: Ben Had at February 25, 2024 05:00 PM (J4YJJ)

It is a tragedy that I missed that night.

*sobs*

Posted by: naturalfake at February 25, 2024 05:07 PM (nFnyb)

134 My Dad was addicted to Lawson's chip chopped ham. Used to come in those cartons. he's take a whole carton to work for lunch.

Posted by: pawn at February 25, 2024 05:08 PM (QB+5g)

135 Oh, and in honor of Lenten Fridays - Mom used to make something she called 'Salmon Loaf' which was basically a rolled out pie shell, covered with canned salmon and then rolled up and baked until inedible.

When serving, she'd pour melted Velveeta over it.

Gag.

Posted by: Tonypete at February 25, 2024 05:10 PM (eacmp)

136 Change my mind.

Posted by: Duncanthrax at February 25, 2024 05:03 PM (a3Q+t)

Commercial mayo is nothing like fresh. They might as well be called different things!

I do like them both...

Posted by: CharlieBrown'sDildo at February 25, 2024 05:10 PM (gSZYf)

137 I just won't do BBQ sauce. I do my ribs with a chile,lime and ginger marinade.

Posted by: Ben Had at February 25, 2024 05:11 PM (J4YJJ)

138 Chicken rice soup is fine but Chicken noodle is better.

Posted by: Northernlurker at February 25, 2024 05:11 PM (xcrUy)

139 That pic with the “rare” to “well” descriptions is way off. What it describes is at least one category off. What it describes as medium is actually medium rare, what it describes as medium rare is rare, and what it describes as rare is “black and blue”

Posted by: Elric Blade at February 25, 2024 05:12 PM (9g2E2)

140 135 Oh, and in honor of Lenten Fridays - Mom used to make something she called 'Salmon Loaf' which was basically a rolled out pie shell, covered with canned salmon and then rolled up and baked until inedible.

When serving, she'd pour melted Velveeta over it.

Gag.
Posted by: Tonypete at February 25, 2024 05:10 PM (eacmp)

So, you got to fast every Friday in Lent - good on mom for giving you the easy sacrifice option

Posted by: Nova Local at February 25, 2024 05:13 PM (exHjb)

141 Lot of stuff talked about risotto.I always cook it in a casserole in a hot ovenFry up onion and garlic, put the rice stock and other ingredients in teh casserole, stick it in the oven for 40 minutes.
Add butter and parmesan and its done.
Obviously keep an eye on the absorption of stock.
If you want a recipe check out Donna hay online.It is metric so you need to convert.

Posted by: Morsie at February 25, 2024 05:14 PM (laCL2)

142 I watched some YTs on making Farm Cheese from whole milk using vinegar instead of rennet. It seemed pretty easy. If I could get whole milk for a dollar a gallon like in South Carolina, it would even be cost effective.

In Alabama even cheap milk is $4.50 a gallon so I might was well just buy cheese.

Posted by: G'rump928(c) has an observation at February 25, 2024 05:15 PM (aD39U)

143 Commercial mayo is nothing like fresh. They might as well be called different things!

I do like them both...
Posted by: CharlieBrown'sDildo at February 25, 2024 05:10 PM (gSZYf)

Fresh mayo is great stuff but rarely worth the effort unless specifically required for the recipe.

An excellent mayo like Kewpie's covers most of your bases.

You would not believe how often Kewpie's is used in Japanese cooking.

Posted by: naturalfake at February 25, 2024 05:15 PM (nFnyb)

144 gotta sous vide that shit

Posted by: ghost of hallelujah at February 25, 2024 05:15 PM (sJHOI)

145 MAYO IS RACIST YOU DESPICABLE RACISTS

Posted by: Elric Blade at February 25, 2024 05:16 PM (9g2E2)

146 This will be on the CBD final exam.
Posted by: Divide by Zero at February 25, 2024 05:05 PM (nIvob)

It left out the most important part of it for cooks: Maillard reactions happen more readilly in an alkaline foodstuff, which for example is why you need to use a baking soda wash to brown your pretzels correctly.

Posted by: Kindltot at February 25, 2024 05:18 PM (D7oie)

147 Mayo instead of butter for grilled cheese sandwiches.

Posted by: olddog in mo at February 25, 2024 05:18 PM (ju2Fy)

148 Mayo instead of butter for grilled cheese sandwiches.
Posted by: olddog in mo at February 25, 2024 05:18 PM (ju2Fy)

and

Posted by: G'rump928(c) has an observation at February 25, 2024 05:19 PM (aD39U)

149 My wife has been experimenting with chickpeas lately. Baked them with a bit of olive oil, herbs and Parmesan cheese. Not bad for snacking... like a weird finger food.

Posted by: Martini Farmer at February 25, 2024 05:19 PM (Q4IgG)

150 Posted by: Elric Blade at February 25, 2024 05:12 PM (9g2E2)

Agreed! But the important part is the last line!

Posted by: CharlieBrown'sDildo at February 25, 2024 05:19 PM (gSZYf)

151 I am eating probably the last collards I will have until the Fall. Still good.

Posted by: G'rump928(c) has an observation at February 25, 2024 05:20 PM (aD39U)

152 olddog, agreed. The only grilled cheese I make anymore Is a sharp cheddar, bacon and jalapeño one.

Posted by: Ben Had at February 25, 2024 05:21 PM (J4YJJ)

153
There are perfumed rices

I don't want perfume in my food.

Posted by: Bertram Cabot, Jr. at February 25, 2024 05:21 PM (63Dwl)

154 Mrs928 threw in yesterday's leftover chicken and peppers stirfry to season the collards. Not bad. I mean it's not as good as seasoning with Conecuh Sausage but, it's not bad.

Posted by: G'rump928(c) has an observation at February 25, 2024 05:22 PM (aD39U)

155 SpaceX - great launch.

Posted by: Ciampino - to Space at February 25, 2024 05:22 PM (qfLjt)

156 and
Posted by: G'rump928(c) has an observation at February 25, 2024 05:19
------------

No "and". Tastes just like what you'd get a roadside diner. When I use butter can't get the even browning like I can when using mayo.

Posted by: olddog in mo at February 25, 2024 05:23 PM (ju2Fy)

157 I'm making kielbasa, cabbage, & onions browned up in a castie and served over homemade mashed taters.

There's a simple vinaigrette added for extra flavor.

Posted by: ghost of hallelujah at February 25, 2024 05:24 PM (sJHOI)

158 Good Sunday evening, horde.

I have never made risotto. Does one kind of rice work better than another for that?

Posted by: Dash my lace wigs! at February 25, 2024 05:24 PM (OX9vb)

159 I’m not a big fan of bbq sauce. I find even quality stuff is goopy, gloppy, and so heavily seasoned in one direction or the other (too hot, too sweet, etc) that it suffocates the flavor of good, well-prepared meat. If you got dogshit meat, then you may want to suffocate that shit. But good quality meat? Nah brah.

But last week I ordered from Amazon some Rufus Teague Carolina-style sauce (mustard style). It was surprisingly subtle and complex. Didn’t overwhelm the meat at all. Recommended, unless you have dogshit meat you want to suffocate.

Posted by: Elric Blade at February 25, 2024 05:24 PM (9g2E2)

160 147 Mayo instead of butter for grilled cheese sandwiches.

Posted by: olddog in mo at February 25, 2024 05:18 PM

Is the mayo on the outside of the bread you are browning, or just on the inside?

Posted by: Pillage Idiot at February 25, 2024 05:25 PM (HlyYF)

161 > There are perfumed rices
_________
There are perfumed liquors too. Gin for example. Had a fairly expensive bottle years ago that smelled, and tasted... like cheap perfume. Horrible, horrible stuff. Tried all sorts of mixes, garnishments, etc. Nothing could make it drinkable. Supposedly it was "infused with botanicals."

Worst bottle of booze I've had in decades.

Posted by: Martini Farmer at February 25, 2024 05:25 PM (Q4IgG)

162 Glad you mentioned that Ben Had. Haven't made a bacon grilled cheese in ages. Mom used to make an open faced bacon grilled cheese under the broiler I think.

Posted by: olddog in mo at February 25, 2024 05:26 PM (ju2Fy)

163 Oops, just saw #156.

Posted by: Pillage Idiot at February 25, 2024 05:26 PM (HlyYF)

164 Dash, yes definitely. A friend sent me a variety that was fantastic but sadly I don't remember the name. I just use arboreo most times

Posted by: Ben Had at February 25, 2024 05:26 PM (J4YJJ)

165 Worst bottle of booze I've had in decades.
Posted by: Martini Farmer at February 25, 2024 05:25 PM (Q4IgG)

I got this great mouthwash, it makes your breath smell like whiskey.

Posted by: Kindltot at February 25, 2024 05:26 PM (D7oie)

166 My dad puts bologna in his cereal with milk, he did it as a kid and probably still does. Sometimes he puts Orange juice in his cereal.
I don't get it

Posted by: Skip at February 25, 2024 05:26 PM (fwDg9)

167 Posted by: Pillage Idiot at February 25, 2024 05:25

Mayo's on the outside for browning. No light mayo or Miracle Whip. Not enough fat.

Posted by: olddog in mo at February 25, 2024 05:27 PM (ju2Fy)

168 Does one kind of rice work better than another for that?

Posted by: Dash my lace wigs! at February 25, 2024 05:24 PM (OX9vb)

Yes. Short grain!

Posted by: CharlieBrown'sDildo at February 25, 2024 05:27 PM (gSZYf)

169 158 Good Sunday evening, horde.

I have never made risotto. Does one kind of rice work better than another for that?
Posted by: Dash my lace wigs! at February 25, 2024 05:24 PM (OX9vb)

Arborio is the rice you would use...

Posted by: Nova Local at February 25, 2024 05:27 PM (exHjb)

170 My dad puts bologna in his cereal with milk, he did it as a kid and probably still does. Sometimes he puts Orange juice in his cereal.
I don't get it
Posted by: Skip at February 25, 2024 05:26 PM (fwDg9)

As Mother928 says, It all ends up in the same place.

Posted by: G'rump928(c) has an observation at February 25, 2024 05:27 PM (aD39U)

171 >>>@149 My wife has been experimenting with chickpeas lately. Baked them with a bit of olive oil, herbs and Parmesan cheese. Not bad for snacking... like a weird finger food. Posted by: Martini Farmer at February 25, 2024 05:19 PM (Q4IgG)
==============
Greetings, Martini Farmer ... I recently learned that chickpeas can be used to make chocolate hummus ... However, I won't be able to test any of the internet recipes until after Easter (as I gave up chocolate again this Lenten season)

Posted by: Kathy at February 25, 2024 05:27 PM (yG7uN)

172 164 Dash, yes definitely. A friend sent me a variety that was fantastic but sadly I don't remember the name. I just use arboreo most times
Posted by: Ben Had at February 25, 2024 05:26 PM (J4YJJ)

Was it carnaroli? You can also use that, but I never have.

Posted by: Nova Local at February 25, 2024 05:29 PM (exHjb)

173 To be fair, Doof, that's some good looking shrimp and grits.
Posted by: RedMindBlueState at February 25, 2024 04:04 PM (Wnv9h)

They were outstanding. Possibly perfect. And they were at a bar in Wilmington, Delaware.
---
They look amazing. Best shrimp 'n grits I ever had was probably in Wilmington, NC.

Doof, what's the best place for shrimp 'n grits in Charleston?

Posted by: screaming in digital at February 25, 2024 05:29 PM (1eY81)

174 NoVa Local, I believe that was it. Very nice

Posted by: Ben Had at February 25, 2024 05:30 PM (J4YJJ)

175 olddog, agreed. The only grilled cheese I make anymore Is a sharp cheddar, bacon and jalapeño one.
Posted by: Ben Had
====
Also agree, but use crushed hot pepper relish I make each year. Cook the bacon, prepare sandwich and cook in same pan.

Posted by: From about that Time at February 25, 2024 05:30 PM (4780s)

176 Aroborio....noted. Thanks, everybody!

Posted by: Dash my lace wigs! at February 25, 2024 05:31 PM (OX9vb)

177 The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor.

This will be on the CBD final exam.
Posted by: Divide by Zero at February 25, 2024 05:05 PM

Chemjeff's inability to grasp this was when I flipped the Bozo Bit* on him.

* Dismissing a person as not worth listening to
In his 1995 book Dynamics of Software Development, which presented a series of rules about the political and interpersonal forces that drive software development, Jim McCarthy applied the bozo bit notion to the realm of human interaction.

In his book, McCarthy's rule #4 is "Don't Flip The Bozo Bit". His reasoning is that everyone has something to contribute – it's easy and tempting, when someone ticks a person off or is mistaken (or both), to simply disregard all their input in the future by setting the "bozo flag" to TRUE for that person. But by taking that lazy way out, the person poisons team interactions and cannot avail themselves of help from the "bozo" ever again.

Posted by: Duncanthrax at February 25, 2024 05:31 PM (a3Q+t)

178 150 Posted by: Elric Blade at February 25, 2024 05:12 PM (9g2E2)

Agreed! But the important part is the last line!
Posted by: CharlieBrown'sDildo at February 25, 2024 05:19 PM (gSZYf)
———

If you mean the part about well done, then yes. It’s a crime against nature to eat steak well done. Why even order steak in the first place?

One caveat. If you grill, we make these things we call burn strips that are thin strips/tubes of cheap steak that we burn the shit out of on the grill. It’s then a pop-in-your-mouth appetizer. If you like very smoky, charcoal-y flavors, then you’d like these.

Posted by: Elric Blade at February 25, 2024 05:33 PM (9g2E2)

179 We make risotto a few different ways. It's important to start with the right product. The Piedmontese around here generally use vialone nano then add a few cheeses like pecorino Romano and some monte veronese to make it nice and creamy. Then add some extra virgin olive oil, butter, broth and a touch of wine, usually a barolo or a amarone.

Posted by: Marcus T at February 25, 2024 05:35 PM (ZSrej)

180 Marcus T, I use chicken stock and white wine added a cup at a time while stirring. Final addition is fresh grated Romano cheese. No oils needed.

Posted by: Ben Had at February 25, 2024 05:38 PM (J4YJJ)

181 There are perfumed liquors too. Gin for example. Had a fairly expensive bottle years ago that smelled, and tasted... like cheap perfume. Horrible, horrible stuff. Tried all sorts of mixes, garnishments, etc. Nothing could make it drinkable. Supposedly it was "infused with botanicals."

Worst bottle of booze I've had in decades.
Posted by: Martini Farmer

Use it to make Aviations? They're supposed to taste all floral. "Creme de Violette" is one of the ingredients, though it's mostly there to make the drink sky blue so you have a reason to call it an "Aviation." (Gin, maraschino liqueur, creme de violette, and lemon juice.)

Maybe you could leave out the violette and add more flower-garden gin, though it wouldn't be blue.

Posted by: mikeski at February 25, 2024 05:39 PM (DgGvY)

182 If you go to Italy and ask what rice makes the best risotto, they will tell you Carnaroli. If you say “no, it’s Arborio, they will slap you in the face. Except in Arborio.

Posted by: Elric Blade at February 25, 2024 05:39 PM (9g2E2)

183 As Mother928 says, It all ends up in the same place.
Posted by: G'rump928(c) has an observation at February 25, 2024 05:27 PM (aD39U)

As a child I had a thing about not wanting different foods to touch on the plate. That's what people would tell me.

Posted by: Northernlurker at February 25, 2024 05:40 PM (xcrUy)

184 "Posted by: Ben Had at February 25, 2024 05:38 PM (J4YJJ)"

Sounds good. For some reason they use a meat stock. They also like the red wine, which goes really well with the melted monte Veronese.

Posted by: Marcus T at February 25, 2024 05:42 PM (tU3dj)

185 As a child I had a thing about not wanting different foods to touch on the plate. That's what people would tell me.
Posted by: Northernlurker at February 25, 2024 05:40 PM (xcrUy)

As a child?

*looks at plate

For the most part, I don't like my food to mix on my plate. It all ends up the same place, but I like to enjoy it on its way.

Posted by: Dash my lace wigs! at February 25, 2024 05:42 PM (OX9vb)

186 Supposedly it was "infused with botanicals."

All gin is infused with botanicals.

That's what makes it gin and not vodka.

But, you know, not all botanicals make a happy home in a bottle of gin.

Posted by: naturalfake at February 25, 2024 05:42 PM (nFnyb)

187 A cafeteria plate for you and you and you!

Posted by: Ben Had at February 25, 2024 05:43 PM (J4YJJ)

188 I've seen that explanation of degrees of doneness for steak before in a restaurant, but under Well Done it simply said "Order chicken."

Posted by: bluebell at February 25, 2024 05:43 PM (QExSK)

189 That bottle of perfumed gin?

Only bottle of booze I've poured out. In the driveway. Made it smell "nice" for a week.

Posted by: Martini Farmer at February 25, 2024 05:44 PM (Q4IgG)

190 187 A cafeteria plate for you and you and you!
Posted by: Ben Had at February 25, 2024 05:43 PM (J4YJJ)

Hahaha! Do they make those in fine china? I need one.

Posted by: Dash my lace wigs! at February 25, 2024 05:44 PM (OX9vb)

191 Vialone nano and carnaroli come from the same region, Verona. We like the former because it's a little less starchy and more of a medium grain.

Posted by: Marcus T at February 25, 2024 05:46 PM (tU3dj)

192 You know who else was infused by botanicals?

Posted by: Duncanthrax at February 25, 2024 05:49 PM (a3Q+t)

193 You know who else was infused by botanicals?

Posted by: Duncanthrax at February 25, 2024 05:49 PM (a3Q+t)

King Tut?

Posted by: naturalfake at February 25, 2024 05:50 PM (nFnyb)

194 Duke's Mayonnaise is the only mayo!!! All the rest of that crap has sugar in it.

Posted by: BillB at February 25, 2024 05:51 PM (TQxb9)

195 Does drinking wine constitute being infused with botanicals?

Posted by: Ben Had at February 25, 2024 05:51 PM (J4YJJ)

196 Doof, what's the best place for shrimp 'n grits in Charleston?

Posted by: screaming in digital at February 25, 2024 05:29 PM (1eY81)

Favorite at a restaurant is Acme Lowcountry Kitchen over on Isle of Palms. Favorite overall is at the home of some fine Hordelings. I'll send you that info offline!

Posted by: Doof at February 25, 2024 05:52 PM (RFPHU)

197 By the looks, were the shrimp cajun seasoned?
Posted by: olddog in mo at February 25, 2024 04:47 PM (ju2Fy)

Kind of a blackened / Cajun mix. Outstanding!

Posted by: Doof at February 25, 2024 05:54 PM (RFPHU)

198
Posted by: Duncanthrax at February 25, 2024 05:31 PM

My impression of ChemJeff was that he wanted millions of impressionable and low IQ illegal females in his classroom so he had some microscopic chance of his DNA advancing another generation.

I suspect his 'boys' don't swim so good.

Posted by: Divide by Zero at February 25, 2024 05:54 PM (nIvob)

199 Oh my, blackened shrimp. Must do this.

Posted by: Ben Had at February 25, 2024 05:56 PM (J4YJJ)

200 Rib eyes on the grill. Based on thickness I'm thinking 5 mins per side for 125ish.

Posted by: olddog in mo at February 25, 2024 06:01 PM (ju2Fy)

201 Puts blackened shrimp in notebook for appetizer night at the MoMe.

Posted by: Ben Had at February 25, 2024 06:03 PM (J4YJJ)

202 Finally sitting down after cleanup for a glass of cognac
Warms the body and soul

Posted by: Skip at February 25, 2024 06:08 PM (fwDg9)

203 Beer time. Did a little hula-hoeing in the yard, and trimmed dead whatsits off the agave plant.

Posted by: Alberta Oil Peon at February 25, 2024 06:08 PM (tkR6S)

204 Favorite at a restaurant is Acme Lowcountry Kitchen over on Isle of Palms. Favorite overall is at the home of some fine Hordelings. I'll send you that info offline!
Posted by: Doof
---
Thank you!

Someday I'll get myself back to Charleston. Haven't been there in almost 20 years. That's unacceptable.

Posted by: screaming in digital at February 25, 2024 06:12 PM (1eY81)

205
Does drinking wine constitute being infused with botanicals?
Posted by: Ben Had

Enthused with botanicals.

Posted by: Bertram Cabot, Jr. at February 25, 2024 06:13 PM (63Dwl)

206 Dad was a foreman at Krey Meat Packing in STL in the 40's. When he left there he'd only buy all-beef bologna and hot dogs. It was one of those things he said, "Trust me on this." Never had the courage to ask about the pork ones.
Posted by: olddog in mo at February 25, 2024 04:34 PM (ju2Fy)

It's the Romneys, aka "boneless inverted pork rectums".

Posted by: Alberta Oil Peon at February 25, 2024 06:13 PM (tkR6S)

207 It's the Romneys, aka "boneless inverted pork rectums".
Posted by: Alberta Oil Peon at February 25, 2024 06:13
------

That's why I didn't ask.

Posted by: olddog in mo at February 25, 2024 06:15 PM (ju2Fy)

208 Ben absolutely, wine has all kinds of aroma

Posted by: Skip at February 25, 2024 06:16 PM (fwDg9)

209 There are botanicals that are suitable for booze.

There are botanicals that are not suitable for booze.

Booze that smells, and actually tastes like perfume is not one of the proper uses of said botanicals.

Posted by: Martini Farmer at February 25, 2024 06:18 PM (Q4IgG)

210 Does drinking wine constitute being infused with botanicals?
Posted by: Ben Had at February 25, 2024 05:51 PM

The Horde judges will allow it.

Posted by: RedMindBlueState at February 25, 2024 06:20 PM (Wnv9h)

211 Martini Farmer, are you saying put the rose hips in your tea and out of your gin? Said jokingly

Posted by: Ben Had at February 25, 2024 06:23 PM (J4YJJ)

212 Shrimp and grits is food of the gods.

Posted by: Mr Aspirin Factory, red heifer owner at February 25, 2024 06:24 PM (vO7zq)

213 RMBS, how was your soup?

Posted by: Ben Had at February 25, 2024 06:24 PM (J4YJJ)

214 Sister has ribs in the oven. The House smells really good. Looking out over the Pacific, watching sailboats and the occasional pod of dolphins.

Posted by: AZ deplorable moron at February 25, 2024 06:28 PM (IBIxQ)

215 I saw an interesting US map divided into "Rice America" and "Potato America." My parents were from the corn belt so they were definitely Potato Americans, but growing up in Texas with Cajuns to the east and Mexico to the south, I drifted toward rice as I matured.

Posted by: Buck Throckmorton at February 25, 2024 06:29 PM (d9Cw3)

216 AZdeplorable, try not to enjoy yourself too much!

Posted by: Ben Had at February 25, 2024 06:29 PM (J4YJJ)

217 Sister has ribs in the oven. The House smells really good. Looking out over the Pacific, watching sailboats and the occasional pod of dolphins.
Posted by: AZ deplorable moron at February 25, 2024 06:28 PM (IBIxQ)

Are you in California, or some place civilized?

Posted by: Alberta Oil Peon at February 25, 2024 06:30 PM (tkR6S)

218 I have bologna from the meat market. It's good but not a fine grind like store bologna. I need to fry some of it

I use bacon grease for tortillas.

And I have tried some of the Augason's Black Bean Burger. It's pretty good stuff. It has a nice meaty texture. It's a bit bland. I ordered more of it. I also got some dehydrated refried beans. They make a quick lunch. I need to learn to dehydrate my own. And I like the little French lentils.

I think I covered everything. I ordered a new copy of Deplorable Gourment because I haven't seen my copy since the move.

Posted by: Notsothoreau at February 25, 2024 06:30 PM (USTAS)

219 I eat way more potatoes than rice, and do like rice

Posted by: Skip at February 25, 2024 06:30 PM (fwDg9)

220 Forgot rice. Someone here mentioned Carolina Gold rice. I like it a lot. Good enough to cook it and just add butter and salt.

Posted by: Notsothoreau at February 25, 2024 06:31 PM (USTAS)

221 BOLOGNA: Here in Chattanooga, bologna is an epicurean thing. Several restaurants have artisanal homemade fried bologna sandwiches. Smoked bologna is a popular dish at black-owned BBQ joints here.

Posted by: Buck Throckmorton at February 25, 2024 06:32 PM (d9Cw3)

222 My second favorite rice dish to make is Spanish rice. Tomatillo, poblano, garlic, and onion simmered with a beef neck bone.and then added to rice cooked in beefstock and hot tomato sauce.

Posted by: Ben Had at February 25, 2024 06:33 PM (J4YJJ)

223 Sister has ribs in the oven. The House smells really good. Looking out over the Pacific, watching sailboats and the occasional pod of dolphins.
Posted by: AZ deplorable moron at February 25, 2024 06:28 PM (IBIxQ)

I have some frozen salmon in the freezer, from Aldis. Going to thaw a few pieces, and eat it some instant rice. Make a sald beforehand.

Posted by: Alberta Oil Peon at February 25, 2024 06:33 PM (tkR6S)

224 I saw an interesting US map divided into "Rice America" and "Potato America." My parents were from the corn belt so they were definitely Potato Americans, but growing up in Texas with Cajuns to the east and Mexico to the south, I drifted toward rice as I matured.
Posted by: Buck Throckmorton at February 25, 2024 06:29 PM (d9Cw3)
===

This is outrageous discrimination. We are everywhere.
-Pasta people

Posted by: San Franpsycho at February 25, 2024 06:34 PM (RIvkX)

225 Kids like chicken quesadillas, but I frequently burn the tortillas. (Just filled with cooked shredded chicken, BBQ sauce, and mixed shredded cheese.)

Thanks.
Posted by: Pillage Idiot
-----
WTF... BBQ sauce?!?!? I don't know what you're making but it's NOT a quesadilla!

You're paninis too hot. Try filling with warm/hot chicken, room temp cheese.

Posted by: lin-duh at February 25, 2024 06:35 PM (PZo5T)

226 Comfort food tonight at SiD (Half) Acres - meat loaf, mac 'n cheese, roasted Brussels sprouts w/Parmesan

Posted by: screaming in digital at February 25, 2024 06:35 PM (1eY81)

227 I have some frozen salmon in the freezer, from Aldis. Going to thaw a few pieces, and eat it some instant rice. Make a sald beforehand.
Posted by: Alberta Oil Peon at February 25, 2024 06:33 PM (tkR6S)
===
Old Bay?

Posted by: San Franpsycho at February 25, 2024 06:35 PM (RIvkX)

228 lin-duh, missing my Buckley report. Hey, it's Kansas, whatya expect?

Posted by: Ben Had at February 25, 2024 06:37 PM (J4YJJ)

229 I helped a friend out with a project and he thanked me by giving me a nice bottle of pinot noir. A few grades better than my usual vin eau tableau that we usually consume. After he left my wife looks it up on the internet to see what that wine typically costs.
It was expensive. We'll save it for our anniversary, coming soon.

Posted by: gourmand du jour at February 25, 2024 06:37 PM (MeG8a)

230 RMBS, how was your soup?
Posted by: Ben Had at February 25, 2024 06:24 PM

It's tasty, but it's waiting until tomorrow. It was my turn to host Sunday dinner, and the RMBS Mom and I tried a local Chinese place we've been meaning to try. Plenty of leftovers for both of us. I just made what I'll call egg foo dinner. Some pork lo mein, chopped up kimchee and scrambled eggs, cooked in the manner of egg foo yung. Yeah...I was a little lazy tonight. But it was delish. Tomorrow is going to be a lamb shoulder chop and my soup.

Posted by: RedMindBlueState at February 25, 2024 06:38 PM (Wnv9h)

231 Comfort food tonight at SiD (Half) Acres - meat loaf, mac 'n cheese, roasted Brussels sprouts w/Parmesan
Posted by: screaming in digital at February 25, 2024 06:35 PM

Gotta say, that sounds really good. Was any bacon involved in the sprouts?

Posted by: RedMindBlueState at February 25, 2024 06:39 PM (Wnv9h)

232 gourmand keep in cool but not refrigerator spot
Hope you enjoy it

Posted by: Skip at February 25, 2024 06:39 PM (fwDg9)

233 In Santa Barbara, very civilized in this house. We'll try not too have to much fun but we may not succeed.

Posted by: AZ deplorable moron at February 25, 2024 06:41 PM (IBIxQ)

234 I used to cook rice on the range top in a pot but I'm spoiled by my rice cooker, which somehow knows when the rice is perfectly done, regardless of quantity. It will turn itself from the cook setting to the warm setting. This frees me up to do other tasks.
It reminds me of the old joke about the guy who uses a Thermos for the first time. It keeps hot liquids hot and cold liquids cold, but, how do it know???

Posted by: gourmand du jour at February 25, 2024 06:42 PM (MeG8a)

235 Gotta say, that sounds really good. Was any bacon involved in the sprouts?
Posted by: RedMindBlueState
---
No, but that would be awesome. Sad to say my house is bacon-deficient at the moment.

Posted by: screaming in digital at February 25, 2024 06:43 PM (1eY81)

236 you need to use a baking soda wash to brown your pretzels correctly.

Posted by: Kindltot at February 25, 2024 05:18 PM (D7oie)

And bagels too!

Posted by: CharlieBrown'sDildo at February 25, 2024 06:44 PM (gSZYf)

237 I watched the eating contest guy and never had a hankerin' for chicken fried steak until now. He ate 3 with a buncha sides and a giant plate of loaded nachos.

Posted by: Cannibal Bob at February 25, 2024 06:44 PM (wM304)

238 CBD, what are you cooking?

Posted by: Ben Had at February 25, 2024 06:45 PM (J4YJJ)

239 No, but that would be awesome. Sad to say my house is bacon-deficient at the moment.
Posted by: screaming in digital at February 25, 2024 06:43 PM

Mix in some crisped up pieces of chopped bacon. You'll thank me.

Bacon deficient?!

O_o

Posted by: RedMindBlueState at February 25, 2024 06:45 PM (Wnv9h)

240 ...I'm spoiled by my rice cooker...

Posted by: gourmand du jour at February 25, 2024 06:42 PM (MeG8a)

Have you ever made sushi rice in it?

Posted by: CharlieBrown'sDildo at February 25, 2024 06:45 PM (gSZYf)

241 CBD, what are you cooking?

Posted by: Ben Had at February 25, 2024 06:45 PM (J4YJJ)

Pork Milanese with a tomato and arugula salad.

Posted by: CharlieBrown'sDildo at February 25, 2024 06:46 PM (gSZYf)

242 Old Bay?
Posted by: San Franpsycho at February 25, 2024 06:35 PM (RIvkX)

Guess so. no young fillies.

Posted by: Alberta Oil Peon at February 25, 2024 06:46 PM (tkR6S)

243 Heidi has been making yogurt in the Instapot. THE best tasting creamiest yogurt I ever had. It's so dense you can only eat a little. Yum!!

Posted by: Cannibal Bob at February 25, 2024 06:47 PM (wM304)

244 Do like shrimp and grits. I make it frequently. I add lot roasted corn to the grits. and a lot of butter, and serve with diced green onion.

I like BBQ shrimp equally (there is no BBQ sauce involved). The original came from Pascaal's Manale but most restaurants in New Orleans serve their own version of it.

Posted by: The Fuzz at February 25, 2024 06:48 PM (8I4hW)

245 I buy four pounds of bacon every time I go to the meat market.

Posted by: Notsothoreau at February 25, 2024 06:48 PM (USTAS)

246 Bacon deficient?!

O_o

Posted by: RedMindBlueState
---
*hangs head in shame*

The meat loaf is pretty tasty though. I recently learned that fresh ginger is excellent in meat loaf. I would never have thought of that myself.

Posted by: screaming in digital at February 25, 2024 06:50 PM (1eY81)

247 Pork Milanese with a tomato and arugula salad.
Posted by: CharlieBrown'sDildo at February 25, 2024 06:46 PM

Niiice. I have a thick cut pork porterhouse that I need to sous vide this week with some sage and lemon.

Posted by: RedMindBlueState at February 25, 2024 06:51 PM (Wnv9h)

248 I haven't tried sushi with the rice made in the cooker, but I have jasmine rice which may have the proper stickiness. I used to see pre cooked sushi rice which was sold in boxes at Costco and those worked very well.

Posted by: gourmand du jour at February 25, 2024 06:51 PM (MeG8a)

249 Thankfully my wife's hobby of making yogurt has ended, she use to use a heat blanket in a ice cooler to make it

Posted by: Skip at February 25, 2024 06:52 PM (fwDg9)

250 I recently learned that fresh ginger is excellent in meat loaf. I would never have thought of that myself.
Posted by: screaming in digital at February 25, 2024 06:50 PM

Fresh ginger is great stuff.

Posted by: RedMindBlueState at February 25, 2024 06:52 PM (Wnv9h)

251 I haven't tried sushi with the rice made in the cooker, but I have jasmine rice which may have the proper stickiness. I used to see pre cooked sushi rice which was sold in boxes at Costco and those worked very well.
Posted by: gourmand du jour

Jasmine isn't known to be 'sticky'. It may not hold together as well.

Posted by: weft cut-loop at February 25, 2024 06:53 PM (IG4Id)

252 That's OK, I had no plans to make my own sushi. Last time I tried it was a bit of a botch. We still ate it, of course, every speck, but it lacked the artful appearance. Speaking of sushi, one time I ordered a dish at a sushi restaurant and the order came on a plate with 4 pieces. Then someone told me that is bad luck to serve 4, it's always 3 or 5 or any number than 4.
Is 4 some kind of Japanese superstition?

Posted by: gourmand du jour at February 25, 2024 06:56 PM (MeG8a)

253 I have a thick cut pork porterhouse that I need to sous vide this week with some sage and lemon.

Posted by: RedMindBlueState at February 25, 2024 06:51 PM (Wnv9h)

I am torn between the rib chop and the porterhouse. It's definitely a First World Problem!

Posted by: CharlieBrown'sDildo at February 25, 2024 06:58 PM (gSZYf)

254 Is 4 some kind of Japanese superstition?
Posted by: gourmand du jour

Yes, the word for 'four', shi, is pronounced the same as the word for 'death.'

Posted by: weft cut-loop at February 25, 2024 06:59 PM (IG4Id)

255 Fresh ginger is great stuff.

Posted by: RedMindBlueState at February 25, 2024 06:52 PM (Wnv9h)

She's always been a bit of a hussy!

Posted by: Mary Ann at February 25, 2024 06:59 PM (gSZYf)

256 Of course, they substitute the word, yon, for four most of time.

Posted by: weft cut-loop at February 25, 2024 06:59 PM (IG4Id)

257 Once again, CBD. Thank you.

Posted by: Ben Had at February 25, 2024 07:00 PM (J4YJJ)

258 Thanks, weft cut-loop for the explanation.
That was years ago and I seem to have survived the meal.
UNLESS THIS IS ALL A DREAM AND I'M REALLY DEAD...

Posted by: gourmand du jour at February 25, 2024 07:01 PM (MeG8a)

259 I have an insulated container that holds a quart jar. Makes great yogurt. Looks like prices have gone up since last year so I'm going to make it again.

Posted by: Notsothoreau at February 25, 2024 07:06 PM (USTAS)

260 The BeardMeetsFood guy is great. Very charming chap from Leeds, I think.

I'm with you on risotto, CBD--I love it. I've made it several times but I can never make it the way it's supposed to be, which ideally is saucy and creamy as opposed to thick and starchy. But I'll keep eating my failures!

Posted by: fly gal at February 25, 2024 07:09 PM (6CtMt)

261 Was introduced to Shrimp & Grits at a joint in Savannah called Tubby's long ago. There's something about the shrimp there in the Georgia/South Carolina area; I find them sweeter in flavor than my normal Gulf shrimp. I do enjoy whipping up a pot of grits and serving shrimps.

Mrs. Brewingfrog is a superb maker of risotto, and will serve it with shrimp, or whatever. Just give her the right stock, and proper cheese mix, and shazam!

Posted by: Brewingfrog at February 25, 2024 09:06 PM (Jixh8)

262 Two words:
Spammish Omelet.

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