Food Thread: Don't Be Such A Sourpuss!

Sorry...it's a terrible photo, but that is a jar of soon-to-be homemade vinegar.

We have a fair amount of red wine, and for whatever unfair statistical weirdness we have hit a run of not very good bottles. I can't cook with it in those volumes, so I looked into making my own red wine vinegar, which is much, much easier than it sounds. And it sounds pretty easy!

My folks had a ceramic jug on top of the refrigerator (to keep it warm) where they dumped their crap wine. It gradually turned into vinegar with the addition of a vinegar mother that they purchased (I think). I am far too cheap to buy it, so I just used some raw apple cider vinegar that I have for pickling. I diluted the wine so the high alcohol wouldn't make the Acetobacter unhappy, and...um...that is it.

It's sitting on my work bench, which is in the warmest place in the house, merrily turning into what should be some pretty flavorful vinegar. And even if it isn't the life-changing experience everyone on the internet says it will be, I'll have a ton of vinegar to use for pickling and other fun things.

******
My health isn't any of your business, and your health isn't any of my business! Yet that is a revolutionary idea! I am so very very tired of being preached to by a bunch of advertising copy writers and marketing departments who are convinced that if they just nag me and criticize me and hector me enough about the foods I like, I will magically stop buying the stuff I like and start buying the crap they are touting. And it gets better...they pretend that it is for my own good!

F*ck you. My food is my business. My health is my business. my choices are mine to make, not yours. if you want to eat bugs and grass and and not eat the wondrous foods that God and nature has provided for us, then have at it!

I. Don't. Care.

Just leave me alone.

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Commenter "someone who prefers not to be named" sent me this website last week, and as I went through it I realized that while there is nothing that seems to be spectacular, all of the recipes were solid and probably quite tasty. Some are not to my personal tastes, but the recipes themselves are still good.

I Am Homesteader does that irritating crap with commentary before the recipe, but it seems like that is now the standard. And while it chaps my ass, there are things like:

Marjoram is an herb with hints of pine and citrus flavor. If you don't have marjoram on hand, you could substitute oregano which is close in flavor.

And that's good information!

That was in her recipe for Jalapeno Cheese Sausage Patties, which sound like loads of fun.

******

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Commenter RedMindBlueState fixed me up with his mom's Gigantes recipe. It was more like a list of ingredients and a temperature, but damn, it worked great! He is now my go-to for Greek food recipes...

Next stop:

He tells me this is a good recipe (Spanish and Greek...they're the same...right?), so I am game! I think I'll use an outdoor grill for the last step, but it does look delicious!

******
I have been playing around some more with sourdough baking, and as much as I tweak the timeing and forming technique, I can't manage to screw it up! I am becoming convinced that the only important thing is some skill at handling high-hydration dough. Once you figure that out, the world of sourdough is your oyster.

Or something like that!

******

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No asparagus! I'm sick of it, but Flap Meat...whatever the hell that is...just send it, Broccolini that isn't $6/bunch, garlic...lots of garlic!, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

Who are those poor deluded souls who shake their Manhattans? These 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 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 March 03, 2024 04:01 PM (fwDg9)

2 Afternoon, y'all!

Posted by: Additional Blond Agent, STEM Guy at March 03, 2024 04:01 PM (/HDaX)

3 Cheesesteak for me tonight
Pizza tomorrow

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

4 Commenter RedMindBlueState fixed me up with his mom's Gigantes recipe.

Internet says "greek baked beans". Is that basically correct?

Posted by: Additional Blond Agent, STEM Guy at March 03, 2024 04:04 PM (/HDaX)

5 Tonight is the kid's favorite again (b/c I haven't had red meat for 3 days - thanks Lent and triple date night to Indian last night)...

Meatball subs (I have fresh basil and fresh chopped tomato to go along with the baby spinach, pickled banana peppers, and fresh chopped red onion - plus bakery deli rolls - so these are more "Sunday" appropriate)
Aldi's seasoned fries (on sale)
Strawberries, blueberries, and clementines

And the kids have homemade milk chocolate chip cookies for dessert - we had to make 2 1/2 dozen for the community homeless shelter today, so we did that and kept the rest (I never make or even buy dairy filled cookies, so this is a treat for the kids - daughter made them and I baked them)...

Posted by: Nova Local at March 03, 2024 04:06 PM (exHjb)

6 Internet says "greek baked beans". Is that basically correct?

Posted by: Additional Blond Agent, STEM Guy at March 03, 2024 04:04 PM (/HDaX)

Pretty much! And they are delicious.

Posted by: CharlieBrown'sDildo at March 03, 2024 04:06 PM (gSZYf)

7 Nice CBD - some of the most fought over items from my grandparent's farm where the four working casks of apple cider vinegar. They are at least 80-90 years old and still produce fantastic vinegar.

Posted by: Tonypete at March 03, 2024 04:08 PM (A1aWg)

8 I'm sure everyone here has eaten and enjoyed bugs. They live underwater and are called "shrimp."

Posted by: BeckoningChasm at March 03, 2024 04:11 PM (CHHv1)

9 Coq au vin with the extra wine CBD.

Extra wine is not really a concept with which I am familiar.

Posted by: Pete Bog at March 03, 2024 04:12 PM (BHL6B)

10 So, made my top 9 allergy free (and coincidentally) vegan butternut squash and black bean chili for the soup dinner Friday. I'll never forget the look of the lady volunteer after she knew it was the allergy safe item and then she lifted the lid...the look of shock and the immediate "wow, this actually smells great" verbal response - like allergy cooking is always awful, I guess - I said that the idea is you shouldn't be able to tell the difference if your chili is allergy free or not - just that it's a veg one vs a meat one.

If anyone wants my "base" recipe - I follow this one loosely https://cookieandkate.com /butternut-squash-chipotle-chili-with-avocado/

I don't use the bay leaf or the toppings - I even out the peppers/onions (b/c there are not enough onions) and don't really measure any fresh veg...I up the spices A LOT and by taste (20 min and 40 min in)...and I add no more broth no matter how much veg...and cook at least 60 minutes at the simmer to get it boiled off/broken down.

Things to be careful of for allergies - the veg broth needs to be gluten free and the chipotle in adobo needs corn oil, not veg oil (some have one, some have the other)...

Posted by: Nova Local at March 03, 2024 04:12 PM (exHjb)

11 PS - Chili was gone in less than 20 minutes...so it didn't last, even though I tripled the base recipe...

Posted by: Nova Local at March 03, 2024 04:13 PM (exHjb)

12 I have a steak set aside for this afternoon. I've seen the recommendation that seasoning, at least salt, be applied sometime before cooking so the salt can soak in.
So I'm trying that.

Posted by: Northernlurker at March 03, 2024 04:14 PM (xcrUy)

13 We have a fair amount of red wine, and for whatever unfair statistical weirdness we have hit a run of not very good bottles.

Seriously, what can't the Biden Administration screw up?

Posted by: mikeski at March 03, 2024 04:16 PM (DgGvY)

14 Speaking of greek (or the antitheses thereof), the wife and I found a nice little Turkish doner kebab restaurant on the west end of town. We both got the platter (doner meat on pilav, pita bread, hummus, some sort of kinda greek-like salad, etc.) and ate until we basically fell over. The meat was spicy and yet quite mellow at the same time.

We've already picked the next platter we want to try.

Posted by: Additional Blond Agent, STEM Guy at March 03, 2024 04:16 PM (/HDaX)

15 Grillin' tonight. For the grill Tuscan lemon chicken quarters, lemons and romaine lettuce. Inside making Fettuccini & spinach pasta w/ parm. sauce, and roasted brussels sprouts.

Posted by: olddog in mo at March 03, 2024 04:18 PM (ju2Fy)

16 Greetings! I've never tried making red wine vinegar. Red wine doesn't last long around here.
White wine doesn't either come to think of it.
I have no new food adventures to report. We made a nice pot roast in the slow cooker. with leftovers for beef tacos that keeps us going for a couple days.

Posted by: gourmand du jour at March 03, 2024 04:18 PM (MeG8a)

17 Chicken nuggets for supper. And probably rice and creamed corn from the garden. Publius' mama will probably eat well from that.

For those who weren't aware, she had a fall with some brain bleed and spent a few nights at the hospital. We're keeping her here for the indefinite future.

And while this may not seem food-related, she won't eat a lot of things that I might otherwise cook. She hates Italian. OMG. Or any ethnic flavors. Publius has been pretty open-minded, and he digs hot Italian sausage with (our frozen garden) pepper and onion strips and some canned marinara sauce (also from the garden).

We do a lot of eggs, sausage and grits. She adores grits, and I've become proficient at cooking them.

Posted by: Miley, okravangelist at March 03, 2024 04:19 PM (w6EFb)

18 The weather cooperated today... it's about 70 degrees so the grill be leveraged for steaks.

And it's looking like gin and tonics are in order. Emphasis on gin.

Posted by: Martini Farmer at March 03, 2024 04:19 PM (Q4IgG)

19 Octopus???

No Thanxs.

Posted by: Diogenes at March 03, 2024 04:20 PM (W/lyH)

20 Coq au vin with the extra wine CBD.

Extra wine is not really a concept with which I am familiar.

Posted by: Pete Bog at March 03, 2024 04:12 PM (BHL6B)

There's a lot of it!

How much coq can you eat?

Posted by: CharlieBrown'sDildo at March 03, 2024 04:21 PM (gSZYf)

21 Novalocal, that chili recipe looks really good - I'll have to try that! And meatball subs sounds delicious - that's going on the menu next week! Thanks for great tips!!

Posted by: Moki at March 03, 2024 04:21 PM (wLjpr)

22 They are at least 80-90 years old and still produce fantastic vinegar.

Posted by: Tonypete at March 03, 2024 04:08 PM (A1aWg)

Probably the wood is impregnated with just the correct balance of various bacteria...

Very cool!

Posted by: CharlieBrown'sDildo at March 03, 2024 04:23 PM (gSZYf)

23 Coq au vin with the extra wine CBD.

Extra wine is not really a concept with which I am familiar.
Posted by: Pete Bog at March 03, 2024 04:12 PM

Extra wine???
I even googled it.
No such thing.

Posted by: Diogenes at March 03, 2024 04:23 PM (W/lyH)

24 Only one in the family that used marjoram was Grandma G. She added it to the meat mix when making Polish sausage. Many, many lbs of it at Christmas and Easter.

Posted by: neverenoughcaffeine at March 03, 2024 04:23 PM (2NHgQ)

25 And it's looking like gin and tonics are in order. Emphasis on gin.

Posted by: Martini Farmer at March 03, 2024 04:19 PM (Q4IgG)

I had one last night!

And I will have another tonight. I used grapefruit instead of lime, and it is a delicious change.

Posted by: CharlieBrown'sDildo at March 03, 2024 04:24 PM (gSZYf)

26 I'm liking the Soup of the Day idea. I missed lunch too.
Time to catch up!

Posted by: Diogenes at March 03, 2024 04:26 PM (W/lyH)

27 I'll just throw this in, "safety talk."

I've had a few spectacular vinegars Just Happen, like any wine maker does. And I've delighted in making up fake-ritzy labels extolling their supposed virtues. MIL always says what a lovely color they have, because that's how she is. But if you use vinegar for pickling and preservation, it's important for you to learn the method for checking the acetic acid content. 'Canning' vinegar is an industrial chemical, one of the first, and not all vinegar is up to the task of warding off those pesky canning diseases.

Naturally occurring home vinegar ("I did it on purpose, honest I did") is fine for cooking, dressings, good clean fun. But pickling and canning are deadly serious business. Don't take chances.

Posted by: Way, Way Downriver at March 03, 2024 04:27 PM (zdLoL)

28 Grandson's Christmas wish was for grandparents to make a family breakfast. He collected today with Grandpa's biscuits, tater tots, breakfast meats, and scrambled eggs with chopped bits of Grandma's home-cured thick pork belly (from Costco).

Big hit but we felt like anacondas until this afternoon when we finally started to think about food again.

Posted by: Art Rondelet of Malmsey at March 03, 2024 04:27 PM (FEVMW)

29 21 Novalocal, that chili recipe looks really good - I'll have to try that! And meatball subs sounds delicious - that's going on the menu next week! Thanks for great tips!!
Posted by: Moki at March 03, 2024 04:21 PM (wLjpr)

No problem - next dinner, the teens are serving and last year, they scraped my brand new pot (which I now always use for soup dinner). That said, I don't need another scrape, so I'm gonna try a cold dish in a throwaway pan that's on my quinoa bag's label, that can be top 9 free with just dropping the feta...and since we're talking Greek...

It's gonna be quinoa tabbouleh...I have to add extra salt and more zing (I'm thinking more lemon and zest) to make up for the missing feta (and maybe nutritional yeast for the missing "cheeseness" and for the huge protein bump), but it's gonna be a warm day and I've been meaning to make quinoa for Lent anyway, so it seems like the right time.

If it works, I'll post it as another option for Lenten Church dinners...and if it doesn't...ummmm...then you won't miss much...

Posted by: Nova Local at March 03, 2024 04:28 PM (exHjb)

30 Good afternoon, horde!

I am ready to try sourdough. CBD, I'm sure you've posted a place to purchase good starter, and I was certain that I had saved it, but can't find it now.

So, any suggestions for good starter would be appreciated.

Posted by: Dash my lace wigs! at March 03, 2024 04:30 PM (OX9vb)

31 It's gonna be quinoa tabbouleh...I have to add extra salt and more zing (I'm thinking more lemon and zest) to make up for the missing feta (and maybe nutritional yeast for the missing "cheeseness" and for the huge protein bump), but it's gonna be a warm day and I've been meaning to make quinoa for Lent anyway, so it seems like the right time.

If it works, I'll post it as another option for Lenten Church dinners...and if it doesn't...ummmm...then you won't miss much...
Posted by: Nova Local at March 03, 2024 04:28 PM (exHjb)

I've have quinoa tabbouleh before, and it's really good! If they are available, pomegranite apils make a nice garnish, and actually add a nice flavor to the dish!

Posted by: Moki at March 03, 2024 04:31 PM (wLjpr)

32 And I will have another tonight. I used grapefruit instead of lime, and it is a delicious change.

Unless you're on statins, in which case drinking grapefruit juice will induce a massive coronary (not really) or something.

Posted by: Archimedes at March 03, 2024 04:31 PM (CsUN+)

33 Made a really good chuck pot roast Wednesday, and I am into a slow reheat while I kill some wine process and will enjoy the meal immensely, again.

Posted by: From about that Time at March 03, 2024 04:31 PM (4780s)

34 I've have quinoa tabbouleh before, and it's really good! If they are available, pomegranite apils make a nice garnish, and actually add a nice flavor to the dish!
Posted by: Moki at March 03, 2024 04:31 PM (wLjpr)

I will look for that (I don't think the bag, which is a simpler level of recipe, thought of that

...

Posted by: Nova Local at March 03, 2024 04:32 PM (exHjb)

35 I've also never had feta in tabbouleh - cucumber and tomato with herbs, lemon juice and olive oil? Yep. But not dairy, that's new to me.

And now, I have another idea for dinner tomorrow, since I'm making shawarma and pita.

Posted by: Moki at March 03, 2024 04:33 PM (wLjpr)

36 I read that sourdough bread is a good choice for those who are watching their carbs. True?

Posted by: gourmand du jour at March 03, 2024 04:33 PM (MeG8a)

37 A week or two ago, I posted on this thread that I was going to make a Rob Roy, which is basically a Manhattan made with scotch. I am here to report that it was absolutely awful. It's amazing; the ingredients taste so good in a Manhattan, and scotch by itself is the nectar of the gods, yet in a mixed drink, the results are terrible.

Posted by: Archimedes at March 03, 2024 04:34 PM (CsUN+)

38 35 I've also never had feta in tabbouleh - cucumber and tomato with herbs, lemon juice and olive oil? Yep. But not dairy, that's new to me.

And now, I have another idea for dinner tomorrow, since I'm making shawarma and pita.
Posted by: Moki at March 03, 2024 04:33 PM (wLjpr)

Yeah, I think the bag recipe put it in for the protein source (more than the quinoa) b/c this is supposed to be a "meal" recipe. That said, I've never had quinoa itself in tabbouleh, but I love tabbouleh (whereas my spouse think it's "too much" b/c he can't handle that much parsley and herb as a "side" vs a "garnish", so I think "cutting" it with a plain protein/carb source is a great idea)...

Posted by: Nova Local at March 03, 2024 04:35 PM (exHjb)

39 36 I read that sourdough bread is a good choice for those who are watching their carbs. True?
Posted by: gourmand du jour at March 03, 2024 04:33 PM (MeG8a)

no? Bread is bread, which means carbs. There might be some benefits to gut activity for sourdough but if you're worried about carbs, sourdough is not a 'freebie'.

Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at March 03, 2024 04:36 PM (xcxpd)

40 I like marjoram. I always put a touch of it in my chicken and vegetable soups.

Tarragon, on the other hand, ruins all that it touches.

Posted by: Dash my lace wigs! at March 03, 2024 04:37 PM (OX9vb)

41 19 Octopus???

No Thanxs.
Posted by: Diogenes at March 03, 2024 04:20 PM (W/lyH)

*Kurt Eichenwald has entered the chat*

Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at March 03, 2024 04:37 PM (xcxpd)

42 I'm think scotch now while making dinner

Posted by: Skip at March 03, 2024 04:38 PM (fwDg9)

43 My pleasure CBD. Enjoy the octopus.

The RMBS Mom and I did a Sunday dinner of rack of lamb. I don't make that often enough.

Last night I tried Chef John's hot and sour soup recipe. It needed a little bit more vinegar and white pepper for my taste, but it's a solid recipe. I recommend playing with it.

Posted by: RedMindBlueState at March 03, 2024 04:39 PM (Wnv9h)

44 I read that sourdough bread is a good choice for those who are watching their carbs. True?

Posted by: gourmand du jour at March 03, 2024 04:33 PM (MeG8a)

I have seen that and it seems like nonsense to me. The yeast and bacteria aren't eating much of the carbohydrates, so I am not sure where the benefit is.

Posted by: CharlieBrown'sDildo at March 03, 2024 04:40 PM (gSZYf)

45 And I will have another tonight. I used grapefruit instead of lime, and it is a delicious change.
Posted by: CharlieBrown'sDildo at March 03, 2024 04:24 PM

That sounds good. Imma hafta try that.

And I've been experimenting with stirring my cocktails. I will concede, there's a lot to be said for that.

Posted by: RedMindBlueState at March 03, 2024 04:42 PM (Wnv9h)

46 Sourdough bread--I have heard that it's lower glycemic than regular white bread. Just doesn't spike your blood sugar as high. I can kind of tell that, by how I feel when I eat it.

I wish I could make my own. But Publix's is good.

Posted by: skywch at March 03, 2024 04:42 PM (uqhmb)

47 I can't imagine much goes with scotch as a mixer, and I drink scotch a lot

Posted by: Skip at March 03, 2024 04:43 PM (fwDg9)

48 Posted by: Archimedes at March 03, 2024 04:34 PM (CsUN+)

Scotch is a tough ingredient in cocktails.

I was in a hotel bar last month and challenged the bartender to make me a palateable Scotch cocktail.

He succeeded, but he used the Scotch as a flavor, not the base liquor.

Posted by: CharlieBrown'sDildo at March 03, 2024 04:44 PM (gSZYf)

49 As for Bourbon...Redemption's line: High Rye, Bourbon, Rye, are all pretty darn good. Flavorful. Had it for the first in Charleston last Fall and sought it out afterwards.

Larceny is pretty good 'cheap' bourbon but I like the Redemption more. Buffalo Trace for next weekend, as I'm at my limit for booze today.

Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at March 03, 2024 04:44 PM (xcxpd)

50 I've been dabbling with Manhattans. I tried an Old Fashioned months ago and hated it. I need to revisit that as I probably screwed it up... but seriously, it was horrible.

Just tasted so... "off."

Posted by: Martini Farmer at March 03, 2024 04:45 PM (Q4IgG)

51 Octopus???

No Thanxs.
Posted by: Diogenes at March 03, 2024 04:20 PM

O_o

Octopus is great. If you like squid, you'll like octopus more. If you don't like squid, well, de gustibus, and all that...

Posted by: RedMindBlueState at March 03, 2024 04:45 PM (Wnv9h)

52 2 pounds of cube steak, 2 cans of stewed tomatoes, 1 large onion sliced, 1 green pepper chopped, garlic, salt and pepper. Stacked in the crock pot for 6 hours on low. Stir every hour.

Gonna have it with a side salad and baked tater.

Oh look! Martini Time! One olive only please.

Posted by: Hairyback Guy at March 03, 2024 04:48 PM (R/m4+)

53 Octopus is great. If you like squid, you'll like octopus more. If you don't like squid, well, de gustibus, and all that...
Posted by: RedMindBlueState at March 03, 2024 04:45 PM (Wnv9h)

I think both are great...but every time I see them in HMart, where I have to clean and break down the whole squid to get a reasonably priced product (and let's not get into their octopus), ummm, I decide I like other fish better...

Posted by: Nova Local at March 03, 2024 04:48 PM (exHjb)

54 I forgot to mention in (14) but we also had a really tasty baba ganoush appetizer before the platters.

Posted by: Additional Blond Agent, STEM Guy at March 03, 2024 04:50 PM (/HDaX)

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

Posted by: Hairyback Guy at March 03, 2024 04:48 PM

*looks at clock*

Why, yes...yes, it is.

*wanders off looking for shaker*

Posted by: RedMindBlueState at March 03, 2024 04:50 PM (Wnv9h)

56 Any ETex Morons around? I'm looking for a restaurant that has a hoity toity brunch for Mother's Day.

Posted by: Helena Handbasket at March 03, 2024 04:50 PM (llON8)

57 I've been dabbling with Manhattans.

I highly recommend a Black Manhattan, or at least a Perfect Manhattan. The black is made with Amaro (I use Montenegro) instead of sweet vermouth, while the perfect is equal parts Amaro and Vermouth.

Posted by: Archimedes at March 03, 2024 04:50 PM (CsUN+)

58 Food: I made pad Thai for Lady YD last night. I hight. I learned two lessons. I'm not using tamari for this again. Too much salt. I'm going to use low salt American stuff instead, next time. Also, I'm going to learn how to make Thai hot sauce, because this stuff was delicious, but it needs more heat, so I need to have a jar of it at hand. My wife and kids can't handle spicy food.

Posted by: Yudhishthira's Dice at March 03, 2024 04:52 PM (0FoWg)

59 Apparently this is a real place in Cincinnati:
https:// hoitytoitydonut .com/

Posted by: Helena Handbasket at March 03, 2024 04:52 PM (llON8)

60 I can't imagine much goes with scotch as a mixer, and I drink scotch a lot
Posted by: Skip at March 03, 2024 04:43 PM (fwDg9)

Scotch and soda, mud in your eye,
Baby, do I feel high,
Oh me, oh my,
Do I feel high...

Posted by: Hairyback Guy at March 03, 2024 04:53 PM (R/m4+)

61 I have a tarragon plant that I nibble on.

Posted by: Jamaica at March 03, 2024 04:54 PM (IG7T0)

62 going to learn how to make Thai hot sauce, because this stuff was delicious, but it needs more heat, so I need to have a jar of it at hand. My wife and kids can't handle spicy food.
Posted by: Yudhishthira's Dice

You could get the regular chili sauce and add cayenne to taste per serving, or buy fresh chili and chop away.

Posted by: weft cut-loop at March 03, 2024 04:55 PM (IG4Id)

63 I hate how this android shunts copy off screen. That's how you end up with phony line breaks and typos like "I hight"

Posted by: Yudhishthira's Dice at March 03, 2024 04:55 PM (0FoWg)

64 For booze, just get some Crown Royal Apple. Problem solved.

Posted by: Catch Thirty-Thr33 at March 03, 2024 04:55 PM (8sMut)

65 64 For booze, just get some Crown Royal Apple. Problem solved.
Posted by: Catch Thirty-Thr33 at March 03, 2024 04:55 PM (8sMut)

The wife loves that stuff

Posted by: Mark Andrew Edwards, anti-Marxist, buy ammo and keep your rifle by your side at March 03, 2024 04:56 PM (xcxpd)

66 Didn't mean a soda water, though I drink it straight, I mean with other mixes

Posted by: Skip at March 03, 2024 04:56 PM (fwDg9)

67 Vinegar
I seem to remember that putting wine in a container, adding some bread dough (from a loaf) and covering it up, would produce vinegar. Perhaps CBD you could try a glassful?

Posted by: Ciampino - just a few bacteria at March 03, 2024 04:59 PM (qfLjt)

68 Daughter of Diogenes #2 is currently walking around New Orleans. She just sent a picture of her plate of beignets.
Damn!!!

Posted by: Diogenes at March 03, 2024 05:00 PM (W/lyH)

69 If you consume olive oil on a regular basis might wanna stock up now. Prices are going up quickly.

Posted by: gourmand du jour at March 03, 2024 05:01 PM (MeG8a)

70 Lol, my wife likes that crown royal apple, too. I hate it. I also hate Crown Royal, period. It's gross. I do condescend to it, because my grandfather loved it, and it's the *only* liquor my mom's ever drank more than one of at a sitting. If you want her to get tanked, you're working with Crown Royal.

Posted by: Yudhishthira's Dice at March 03, 2024 05:01 PM (0FoWg)

71 Lasagna Bolognese made with bechamel sauce tonight. 2nd to last container of frozen Bolognese so I'll be making more in the nearish future.
Tried giving the puppy apple today... he liked it.

Posted by: lin-duh at March 03, 2024 05:02 PM (PZo5T)

72 Been using olive oil for cooking almost everything

Posted by: Skip at March 03, 2024 05:03 PM (fwDg9)

73 So, any suggestions for good starter would be appreciated.

Posted by: Dash my lace wigs! at March 03, 2024 04:30 PM (OX9vb)

Make it yourself!

https://is.gd/5CocRy

Joshua Weissman is sort of irritating, but the dude knows his sh*t!

Posted by: CharlieBrown'sDildo at March 03, 2024 05:03 PM (gSZYf)

74 I use marjoram!
I inherited a Swedish recipe when I married my husband--his mom was a professional Swede (1/2, who wouldn't eat herring in any way, shape, or form) and Christmas Eve was RUINED. Simply RUINED. if her mother's (the non-Swede) traditional Swedish recipes were not served.
Flask och kalvsylta, known in the family as "pressed meat", is as strange as many other Swedish delicacies (like lutefisk), involving taking several pounds of pork tenderloin and veal, and simmering them until falling apart in sweet spices (cloves and allspice figure prominently), then grinding the meat very fine and jellying it in the broth.
Served as a pate for the main course, if came in for a lot of abuse from the family, as only two of her kids liked it, my husband being one.(cont.)

Posted by: barbarausa at March 03, 2024 05:05 PM (enw9G)

75 When I went to Italy, I had a friend who asked me why I ordered Bolognese at every restaurant. It's like French fries and burgers at an American restaurant. If it's good, everything's good.

Posted by: Yudhishthira's Dice at March 03, 2024 05:05 PM (0FoWg)

76 YD, I thought "I hight" was some new slang I'm not hip to.

Posted by: Dash my lace wigs! at March 03, 2024 05:06 PM (OX9vb)

77 72 Been using olive oil for cooking almost everything
Posted by: Skip at March 03, 2024 05:03 PM (fwDg9)

Me, too...guess this is going on my shopping list for next weekend at Aldi's (already shopped Aldi's today, so not going back!)...

Posted by: Nova Local at March 03, 2024 05:08 PM (exHjb)

78 I start most mornings with a tablespoon of extra virgin olive oil.
I'm reading of price hikes of 60-70 percent. I'm also reading that avocado oil is a good substitute but I've never used it.

Posted by: gourmand du jour at March 03, 2024 05:09 PM (MeG8a)

79 (con't)
when she delegated to my FIL the making of it, which he dutifully did, and she only delegated so she could hang over him and tell him he was doing it wrong, and if she were only not so cursed with a bad back she got from having their children SHE'D be doing it, I got pretty tired pretty quick of watching him try to please the unpleasable, and told him I'd do it, because my husband liked it so well I should learn.
With his permission, and the encouragement of the various kids, nieces, nephews, I changed it a bit, and added garlic, fresh thyme, fresh marjoram to the simmer, with the result that it tasted like meat, and not fish paste.
(She could not tell, as she never ate it even when she made it).
Cooking vegetables in the broth not used for jellying makes a wicked good side.

Posted by: barbarausa at March 03, 2024 05:10 PM (enw9G)

80 I'm also reading that avocado oil is a good substitute but I've never used it.

I've been using it lately. It's got a clean, almost flavorless taste and has a very high smoke point. Costco carries it.

Posted by: Archimedes at March 03, 2024 05:10 PM (CsUN+)

81 (p.s.--marjoram also good in pea soup!)

Posted by: barbarausa at March 03, 2024 05:10 PM (enw9G)

82 When I was in USAF in Virginia a few of us would bring back their home area specially. I often brought back Shoo-fly pie.
If somehow ever got to a Mo-me I would make cheesesteaks

Posted by: Skip at March 03, 2024 05:11 PM (fwDg9)

83 Avocado oil might be great stuff, I've not tried it, but I doubt it will be less expensive than olive oil.

Posted by: Dash my lace wigs! at March 03, 2024 05:11 PM (OX9vb)

84 "The grim forecast is attributed to severe drought conditions and a diminished olive harvest. Farmer and agricultural consultant, Daniel Trenado highlighted the current production shortfall: ‘At this moment we are not being able to supply the markets as we should.’

Posted by: gourmand du jour at March 03, 2024 05:12 PM (MeG8a)

85
Heard on the radio today that New Jersey residents who are not tired of the confiscatory taxation they endure can get free Narcan from their local pharmacy to bring their drug addicted neighbors back to life so they can continue to pay confiscatory taxation rates.

Free enterprise systems. What a miracle.

/ Wait? What the hell am I saying? What the hell is 'jersey doing?

Posted by: Divide by Zero at March 03, 2024 05:14 PM (RKVpM)

86 I've been using it lately. It's got a clean, almost flavorless taste and has a very high smoke point. Costco carries it.
Posted by: Archimedes at March 03, 2024 05:10 PM (CsUN+)

Yes, Costco has good stuff, too. If you don't want a flavorful oil with a low smoke point like olive or sesame, avocado is it. Burns really clean, if it even burns at all. Costco's is awesome for the price.

Posted by: Yudhishthira's Dice at March 03, 2024 05:15 PM (0FoWg)

87 Ha, good story, barbarausa!

Posted by: Dash my lace wigs! at March 03, 2024 05:15 PM (OX9vb)

88 Anyone else notice just how beautifully Chucks fingernails are manicured in the reflection in the picture?

Posted by: SSBN 656 (G) at March 03, 2024 05:16 PM (5AVMW)

89 Such long and graceful hands!

Posted by: SSBN 656 (G) at March 03, 2024 05:17 PM (5AVMW)

90 ‘At this moment we are not being able to supply the markets as we should.’

Posted by: gourmand du jour at March 03, 2024 05:12 PM (MeG8a)

A lot of olive oil is counterfeit.

Posted by: CharlieBrown'sDildo at March 03, 2024 05:17 PM (gSZYf)

91 Avocado oil might be great stuff, I've not tried it, but I doubt it will be less expensive than olive oil.
Posted by: Dash my lace wigs! at March 03, 2024 05:11 PM (OX9vb)

Totally depends on where you buy it. But good olive oil is horrendously expensive. If you shop it, you can find avocado oil even cheaper.

Posted by: Yudhishthira's Dice at March 03, 2024 05:17 PM (0FoWg)

92 Anyone else notice just how beautifully Chucks fingernails are manicured in the reflection in the picture?

Posted by: SSBN 656 (G) at March 03, 2024 05:16 PM (5AVMW)

Yup...get them done every two weeks.

Posted by: CharlieBrown'sDildo at March 03, 2024 05:18 PM (gSZYf)

93 you should hear about the risgrynsgrot.
Seriously though, she gave me her mother's Swedish cookbook from the early part of the last century, and it had both her and her mother's notations in it.
There is some truly bizarre stuff in there (herring pudding? nty), but the history, both food and family, is a treasure.
Even to a heathen Irish Hungarian like me!

Posted by: barbarausa at March 03, 2024 05:19 PM (enw9G)

94 Marinated flank steak tonight. Mashed potatoes. A green thing. Banana bread crumble for dessert.
I'll survive.

Posted by: Diogenes at March 03, 2024 05:19 PM (W/lyH)

95 diluted the wine so the high alcohol wouldn't make the Acetobacter unhappy

Posted by: CBD at 04:00 PM

If you want to get rid of the alcohol instead of diluting the solution you might just bring it over 68F where alcohol evaporates. I don't think you'll ruin crappy wine vinegar by heating it...

I like the idea, I suspect an open air container suspended in a Sous Vide at 70F would do the trick.

Posted by: AZ deplorable moron at March 03, 2024 05:21 PM (7t5cS)

96 I have two slices of sourdough left and a quarter pound of prosciutto and a quarter pound of sopressa. Guess what's for lunch tomorrow!

Posted by: CrotchetyOldJarhead at March 03, 2024 05:22 PM (YRsIm)

97
Just to be on the record, I am not opposed to drug addicted residents of New Jersey who have fallen victim to said addiction because of drugs smuggled from China being brought back to life with free Narcan provided by the state of New Jersey.

I just kinda think there might just be a different way of dealing with the problem.

Posted by: Divide by Zero at March 03, 2024 05:22 PM (RKVpM)

98 Steak, potatoes, and green vegetables are human food. If you ate a plate of it every day til til kingdom come, you might be bored, but you'd be well nourished.

Posted by: Yudhishthira's Dice at March 03, 2024 05:22 PM (0FoWg)

99 How can you be sick of asparagus already? The season is just starting here and it's delicious!

Posted by: bluebell at March 03, 2024 05:24 PM (QExSK)

100 “ we have hit a run of not very good bottles’

Ehh. I’d still drink them. Unless they’re skunked, I’d drink mediocre red, maybe with a slight chill. Not for a really good dinner, but for a basic easy dinner? Would bang.

Posted by: Elric Blade at March 03, 2024 05:24 PM (9g2E2)

101 My cousin’s green salad was so good that his grandsons couldn’t get enough of it. I asked him how he got the teens to eat so much salad…he said they liked his homemade vinegar. He used the grape skins and whatever was left over from his winemaking to make the vinegar.

I always wondered why his salad was so good.

Posted by: kallisto at March 03, 2024 05:25 PM (ZjLs1)

102 Steak and taters once a week is good enough for me. At least at this age. I'm slowly working my way into more fish and chicken cause it's easier on my tummy. But I'm all about that sous vide stuff. Kind of a game changer for me anyway.

Posted by: CrotchetyOldJarhead at March 03, 2024 05:27 PM (YRsIm)

103 How does one counterfeit olive oil?
Adulterate it with other oils? Wouldn't that be apparent in the taste?

Posted by: gourmand du jour at March 03, 2024 05:27 PM (MeG8a)

104 SpaceX starting a Wet Dress Rehearsal now for their third Starship launch at Boca Chica.

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

Posted by: pawn at March 03, 2024 05:28 PM (QB+5g)

105 Have Thomas croissant bread and made French Toast out of it the other day, it was breakfast dessert, going to make it again tomorrow morning

Posted by: Skip at March 03, 2024 05:28 PM (fwDg9)

106 Avocado oil might be great stuff, I've not tried it, but I doubt it will be less expensive than olive oil.
Posted by: Dash my lace wigs!

It's cheaper than good olive o as Yudhishthira's Dice wrote, but much more reliable as a high-heat oil. I still think about the time last year where I found a bottle in the clearance rack at Krogers. $3.50. ... pro'lly should have bought more .

Posted by: weft cut-loop at March 03, 2024 05:28 PM (IG4Id)

107
How does one counterfeit olive oil?

'Extra virgin' sounds like a scam to me.

Posted by: Divide by Zero at March 03, 2024 05:28 PM (RKVpM)

108 barbarusa--

Your comments about learning ethnic recipes from your husband's family reminded me of this. Well, it's not current husband but first husband. His paternal relations were Rumanian and his grandmother liked me because I was a cook. I have several of her recipes transcribed from her walking us through the process while she cooked. I still make her Rumanian stuffed cabbage recipe and, more rarely, her placinta, which is a cheese-and-dill stuffed fried bread. So delicious.

Posted by: Art Rondelet of Malmsey at March 03, 2024 05:28 PM (FEVMW)

109 How can you be sick of asparagus already? The season is just starting here and it's delicious!

Posted by: bluebell at March 03, 2024 05:24 PM (QExSK)

Because I ate about 100 pounds of it last year!

Posted by: CharlieBrown'sDildo at March 03, 2024 05:29 PM (gSZYf)

110 I use marjoram, tarragon, sage, rosemary, basil and oregano in my beef vegetable soup. Gives it a sweet, earthy undertone when simmered down with the beef and veggies.

Posted by: Martini Farmer at March 03, 2024 05:29 PM (Q4IgG)

111 103 How does one counterfeit olive oil?
Adulterate it with other oils? Wouldn't that be apparent in the taste?
Posted by: gourmand du jour at March 03, 2024 05:27 PM (MeG8a)
———-

“Heh. Our slaves know how.”

—- The Chinese

Posted by: Elric Blade at March 03, 2024 05:29 PM (9g2E2)

112 How can you be sick of asparagus already? The season is just starting here and it's delicious!
Posted by: bluebell at March 03, 2024 05:24 PM

Just had some this afternoon. Such a tasty diuretic.

Posted by: RedMindBlueState at March 03, 2024 05:30 PM (Wnv9h)

113 How does one counterfeit olive oil?
Adulterate it with other oils? Wouldn't that be apparent in the taste?

Posted by: gourmand du jour at March 03, 2024 05:27 PM (MeG8a)

Yup. Supposedly the total worldwide crop of olives is insufficient to account for all of the olive oil being sold in the world.

Posted by: CharlieBrown'sDildo at March 03, 2024 05:30 PM (gSZYf)

114 I wonder if my tastebuds changed? Have been a fan of cabs for years, but lately I have found myself going with pinot gris wines with the occasional pinot noir. And happily finding some good values in the bargin.

Posted by: Diogenes at March 03, 2024 05:30 PM (W/lyH)

115 95
If you want to get rid of the alcohol instead of diluting the solution you might just bring it over 68F where alcohol evaporates. I don't think you'll ruin crappy wine vinegar by heating it...
----
Well it's the alcohol that becomes vinegar so that may be defeating the purpose.

Posted by: Ciampino - just a few more bacteria at March 03, 2024 05:30 PM (qfLjt)

116 Because I ate about 100 pounds of it last year!
Posted by: CharlieBrown'sDildo at March 03, 2024 05:29 PM (gSZYf)
----------

Don't brag. Besides, last year ended three months ago. Time to get moving on your apparatus intake. Chop chop.

Posted by: bluebell at March 03, 2024 05:30 PM (QExSK)

117 How does one counterfeit olive oil?
Adulterate it with other oils? Wouldn't that be apparent in the taste?
Posted by: gourmand du jour at March 03, 2024 05:27 PM (MeG8a)

I would figure it comes down to "use a dark colored bottle you fill with canola oil, and fill as many orders as you can before the suckers catch on. Then move your shady office to a new city, redesign the label, and run the scam again."

Posted by: Yudhishthira's Dice at March 03, 2024 05:31 PM (0FoWg)

118 Well it's the alcohol that becomes vinegar so that may be defeating the purpose.

Posted by: Ciampino - just a few more bacteria at March 03, 2024 05:30 PM (qfLjt)

Acetobacter is unhappy in high alcohol environments. Supposedly 5%-10% is its happy place.

Posted by: CharlieBrown'sDildo at March 03, 2024 05:31 PM (gSZYf)

119 Just had some this afternoon. Such a tasty diuretic.
Posted by: RedMindBlueState at March 03, 2024 05:30 PM (Wnv9h)
---------

I did too and yes it is, lol!

Posted by: bluebell at March 03, 2024 05:31 PM (QExSK)

120 I've have quinoa tabbouleh before, and it's really good! If they are available, pomegranite apils make a nice garnish, and actually add a nice flavor to the dish!
Posted by: Moki at March 03, 2024 04:31 PM (wLjpr)

Hiya Moki !

Long time no see !

Posted by: JT at March 03, 2024 05:32 PM (T4tVD)

121 Its cooling off out thar.

Posted by: JT at March 03, 2024 05:32 PM (T4tVD)

122 Counterfeit olive oil.
There oughta be a law...

Posted by: gourmand du jour at March 03, 2024 05:33 PM (MeG8a)

123 107
How does one counterfeit olive oil?

'Extra virgin' sounds like a scam to me.
Posted by: Divide by Zero at March 03, 2024 05:28 PM (RKVpM)
————

If you buy the good stuff, it’s not. But the good stuff isn’t cheap. The more you go from regular to virgin to extra, the more it tastes like olives as opposed to any kind of cooking oil. Good extra virgin can be quite strong — like drinking an olive — and it’s a bit of an acquired taste.

Posted by: Elric Blade at March 03, 2024 05:33 PM (9g2E2)

124 May have chosen poorly with grilling. Wind blew out flame out when I put the chicken on.

Posted by: olddog in mo at March 03, 2024 05:33 PM (ju2Fy)

125 Well it's the alcohol that becomes vinegar so that may be defeating the purpose.

Not even close.

Posted by: pawn at March 03, 2024 05:33 PM (QB+5g)

126 113 How does one counterfeit olive oil?
Adulterate it with other oils? Wouldn't that be apparent in the taste?

Posted by: gourmand du jour at March 03, 2024 05:27 PM (MeG8a)

Yup. Supposedly the total worldwide crop of olives is insufficient to account for all of the olive oil being sold in the world.
Posted by: CharlieBrown'sDildo at March 03, 2024 05:30 PM (gSZYf)

I don't doubt that olive oil in many places is "cut" with another oil. But, I'm betting it's harder to do that for US shipments b/c you might induce allergens and if that ever got traced, it would cost the company bonkers money...

I mean, you can't cut it with soy, which would be a cheaper one...

Posted by: Nova Local at March 03, 2024 05:33 PM (exHjb)

127 Don't brag. Besides, last year ended three months ago. Time to get moving on your apparatus intake. Chop chop.
Posted by: bluebell at March 03, 2024 05:30 PM (QExSK)

Asparagus. The 9mm of green veggies.

Posted by: Diogenes at March 03, 2024 05:33 PM (W/lyH)

128 Been using olive oil for cooking almost everything
Posted by: Skip at March 03, 2024 05:03 PM (fwDg9)

Does Popeye know ?

Posted by: JT at March 03, 2024 05:35 PM (T4tVD)

129 Art Rondelet, we have some wonderful family recipes that my FIL's baby sister collated from their mom's when she passed.
What they call it johnnycake, is my go-to cornbread/muffin recipe!
Some of the others are true old Maine farmhouse recipes, that are a bit scary until someone who knows walks you through--a list of ingredients, measured by coffee cup, soup spoon, dashes and pinches, cooked in a "hot" or "medium" oven "until done".
My grandmother and mother taught me a lot of those, and it really dawned on me when learning from my grandma what it meant to be a "good cook!" in the days of a wood stove.

Posted by: barbarausa at March 03, 2024 05:36 PM (enw9G)

130 There's a place here in Cowtown called Zekes. It's just a fried fish place but they have a pretty bitchin malt vinegar. It sure if it's store bought or homemade cause it's in those little glass bottles with the pointy top but it's pretty good.

Posted by: CrotchetyOldJarhead at March 03, 2024 05:37 PM (YRsIm)

131
It's kind of amusing while simultaneously horrifying that you can power a diesel engine with olive oil.

Posted by: Divide by Zero at March 03, 2024 05:38 PM (RKVpM)

132 Not even close.

Posted by: pawn at March 03, 2024 05:33 PM (QB+5g)

Uh...Acetobacter oxidizes ethanol using enzymes to acetic acid (and I think lactic acid).

Posted by: CharlieBrown'sDildo at March 03, 2024 05:38 PM (gSZYf)

133 Alcohol boils off around 78C. Vinegar is mostly derived from wine or grape juice, but some alcohol is present as fermentation product. You're going to start with some no matter what. But it will be evaporated, through evaporation or distillation. If you distill it, you'll end up with a nearly flavorless product.

Posted by: Yudhishthira's Dice at March 03, 2024 05:40 PM (0FoWg)

134 I written about it before but the most I've ever been entertained while watching a modern agricultural harvest is olives. Workers spread a tarp on the ground below the tree then a thing looking like a modified front loader comes up, grabs the trunk and vibrates it like crazy. wubba wubba wubba all the olives fall down.

Posted by: gourmand du jour at March 03, 2024 05:41 PM (MeG8a)

135 Well it's the alcohol that becomes vinegar so that may be defeating the purpose.

Posted by: Ciampino - just a few more bacteria at March 03, 2024 05:30 PM (qfLjt)

Acetobacter is unhappy in high alcohol environments. Supposedly 5%-10% is its happy place.
Posted by: CharlieBrown'sDildo

I never knew there was a double fermentation.
Thanks.

Posted by: AZ deplorable moron at March 03, 2024 05:41 PM (7t5cS)

136 Top of the evening to you, Mr. Dildo, and all the rest of the moron horde.
Today is a lovely day in Cypress, TX.
As far as mid priced liquor in the bourbon family, it is hard to go wrong with Bulleit Rye. Bonecrusher's Hunnert Proof Honeyshine is better; but danged hard to acquire.

Posted by: Fetterman's lump at March 03, 2024 05:42 PM (NVugf)

137 Almond oil is great in pancakes and cookies. Asparagus and mushrooms go up a notch in pecan oil. Fried chicken in pecan oil and bacon grease. Any pasta and chicken in Tuscan herb or wild mushroom/sage oil.

Posted by: Ben Had at March 03, 2024 05:45 PM (m1Uxm)

138 Alcohol boils off around 78C.
Posted by: Yudhishthira

Don't know where I got 68F, thanks.

Posted by: AZ deplorable moron at March 03, 2024 05:46 PM (7t5cS)

139 I had a decent bottle, but my glassware looked filmy, so I cleaned it with chlorine trifluoride I got from Amazon.

Three stars.

Posted by: Tom Perry at March 03, 2024 05:46 PM (MX0bI)

140 I lived in Mountain View, CA in a condo complex that had a bunch of olive trees in the courtyard. Black olives of some sort. Stained the sidewalks. Never did try one. Probably nasty.

Posted by: Martini Farmer at March 03, 2024 05:47 PM (Q4IgG)

141 The whole of Silicon Valley was nothing but orchards once upon a time.

Posted by: gourmand du jour at March 03, 2024 05:51 PM (MeG8a)

142 140 I lived in Mountain View, CA in a condo complex that had a bunch of olive trees in the courtyard. Black olives of some sort. Stained the sidewalks. Never did try one. Probably nasty.
Posted by: Martini Farmer at March 03, 2024 05:47 PM (Q4IgG)

If I've got it right, olives have to go through a long intrusive process to become food. You don't eat them off a tree.

Posted by: Splunge at March 03, 2024 05:52 PM (oBPoz)

143 I’ll have the soup, please.

Posted by: Eromero at March 03, 2024 05:52 PM (DXbAa)

144 Olive Oil makes a mean Sammy, but never eats one
Popeye

Posted by: Skip at March 03, 2024 05:53 PM (fwDg9)

145 As far as mid priced liquor in the bourbon family, it is hard to go wrong with Bulleit Rye. Bonecrusher's Hunnert Proof Honeyshine is better; but danged hard to acquire.

Posted by: Fetterman's lump at March 03, 2024 05:42 PM (NVugf)

Their bourbon ain't bad either!

I have been using Old Overholt Bottled In Bond Rye for my mixed drinks. I love the pop of the extra alcohol, and it is spicy enough to stand up to bitters!

Posted by: CharlieBrown'sDildo at March 03, 2024 05:54 PM (gSZYf)

146 I've been on a carb frenzy the past few days. Internet tells me this is normal with having a cold. No cooking beyond ramen, oatmeal or a sammy just now what with the low energy and the gross factor from the runny nose and sneezing.

Posted by: PaleRider at March 03, 2024 05:56 PM (3cGpq)

147 They use those shakers to harvest almonds too. My husband did that back when we first married.

Posted by: Notsothoreau at March 03, 2024 05:57 PM (yeEu9)

148 Comparisons to assertive oregano notwithstanding, I use marjoram sometimes when I would otherwise add thyme, but don't want such an assertive character like thyme adds.

Posted by: Splunge at March 03, 2024 05:57 PM (oBPoz)

149
It's kind of amusing while simultaneously horrifying that you can power a diesel engine with olive oil.
Posted by: Divide by Zero

Diesel fuel is a heck of a lot cheaper.

Posted by: Bertram Cabot, Jr. at March 03, 2024 05:57 PM (63Dwl)

150 Dinner was tasty...I was the only person who kept myself to one meatball sub, so it had to be good (and spouse was so happy to see the fresh tomato).

I have found out my 2nd oldest does not like cheese on her meatball subs (I had also put mozzarella out - kids decided against parm, too). So, now I have someone who eats the sub the same way I do - sans cheese.

Which is funny, b/c she's a plain greek yogurt eating and milk drinking machine...but doesn't want it touching her beef products...

Posted by: Nova Local at March 03, 2024 05:58 PM (exHjb)

151 Glad I said something. Learn something new !!!

Never heard of Acetobacter bugs.

Thx!!!

Posted by: pawn at March 03, 2024 05:59 PM (QB+5g)

152 When I was in USAF in Virginia a few of us would bring back their home area specially. I often brought back Shoo-fly pie.
. . .
Posted by: Skip

I'm going to assume wet-bottom as I don't figure you for a no-account heathen.

Posted by: Tonypete at March 03, 2024 05:59 PM (ZSrej)

153 Olive Oil makes a mean Sammy, but never eats one
Popeye
Posted by: Skip at March 03, 2024 05:53 PM (fwDg9)

Oh.

Posted by: JT at March 03, 2024 05:59 PM (T4tVD)

154 Chinese today, hopefully no repercussions.

Posted by: Eromero at March 03, 2024 06:00 PM (DXbAa)

155 Gonna clean up and be back a little later...

Posted by: Nova Local at March 03, 2024 06:00 PM (exHjb)

156 My mom caught my brother acetobacting once. He joined the army a couple weeks later.

Posted by: Diogenes at March 03, 2024 06:01 PM (W/lyH)

157 I'm not familiar with him but...

Breaking911 @Breaking911 11m
Longtime NFL Reporter and ESPN Reporter Chris Mortensen Dead at 72 | R.I.P.

Posted by: andycanuck (2yu8s) at March 03, 2024 06:01 PM (2yu8s)

158 Soon it will be time to make French toast with the leftover Irish soda bread... and put maple syrup on it.

Posted by: DaveA at March 03, 2024 06:02 PM (FhXTo)

159 Chinese today, hopefully no repercussions.
Posted by: Eromero at March 03, 2024 06:00 PM (DXbAa)

We call that “crossing the Yalu”

Posted by: Pete Bog at March 03, 2024 06:03 PM (BHL6B)

160 I didn't figure Mort was that old. The reaper comes for all of us I guess. RIP

Posted by: Catherine at March 03, 2024 06:03 PM (ZSsrh)

161 This is the sourdough starter I use. I like it because you don't need to feed it. I do get things going before I start adding ingredients.

https://youtu.be/whGTP6YkRzg?
si=eAd0l6GUaTnM9gYJ

Doing a long slow rise is the healthiest way to make bread. It neutrializes the lectins which cause inflamation in the body. Also, Home Pro Cooks has a great series on sourdough if you want something traditional.

Posted by: Notsothoreau at March 03, 2024 06:04 PM (yeEu9)

162 If you buy your olive oil at Wally World or Costco, you can be pretty certain it is the real stuff. They both test the hell out of the products they sell and woe to the supplier that tries to pawn off sub-standard goods.

Posted by: Tonypete at March 03, 2024 06:05 PM (ZSrej)

163 Soon it will be time to make French toast with the leftover Irish soda bread... and put maple syrup on it.

Posted by: DaveA at March 03, 2024 06:02 PM (FhXTo)

Animal!

Posted by: CharlieBrown'sDildo at March 03, 2024 06:08 PM (gSZYf)

164 Thanks, notsothoreau, I will check that out.

Posted by: Dash my lace wigs! at March 03, 2024 06:09 PM (OX9vb)

165 Happy to report the pot roast was just as good the 2nd time around.

Posted by: From about that Time at March 03, 2024 06:10 PM (4780s)

166 Soon it will be time to make French toast with the leftover Irish soda bread... and put maple syrup on it.

Posted by: DaveA at March 03, 2024 06:02 PM (FhXTo)

Animal!
Posted by: CharlieBrown'sDildo at March 03, 2024 06:08 PM (gSZYf)

Blueberries. Blueberries make everything better!

Posted by: Diogenes at March 03, 2024 06:12 PM (W/lyH)

167 I have been using Old Overholt Bottled In Bond Rye for my mixed drinks. I love the pop of the extra alcohol, and it is spicy enough to stand up to bitters!
Posted by: CharlieBrown'sDildo at March 03, 2024 05:54 PM

Heh. Good to know. Terry Pratchett once parodied that as Old Overcoat.

Posted by: RedMindBlueState at March 03, 2024 06:15 PM (Wnv9h)

168 For lunch I made fried chicken breast tenders and mashed potatoes. After eating, I put my feet up to watch some telescreen and fell fast asleep for 2 hours. It was that good.

Posted by: Don Black at March 03, 2024 06:15 PM (oCjPU)

169
I have been using Old Overholt Bottled In Bond Rye for my mixed drinks. I love the pop of the extra alcohol, and it is spicy enough to stand up to bitters!
Posted by: CharlieBrown'sDildo at March 03, 2024 05:54 PM (gSZYf)

Nice hint. I'll look for that.

Posted by: Roy at March 03, 2024 06:16 PM (z+ik4)

170 My bud Larry used to make red wine vinegar.

G D bless him.

Posted by: rhennigantx at March 03, 2024 06:17 PM (ENQN6)

171 My bud Larry used to make red wine vinegar.

G D bless him.

Posted by: rhennigantx at March 03, 2024 06:17 PM (ENQN6)

If I die, you can have my Sous Vide setup.

I would give my .4ACPs to nurse ratched, but she isn't strong enough to hold a man's gun.

Posted by: CharlieBrown'sDildo at March 03, 2024 06:21 PM (gSZYf)

172 We need more salami trees.

Posted by: Mr Aspirin Factory, red heifer owner at March 03, 2024 06:22 PM (R4t5M)

173 I would give my .4ACPs to nurse ratched, but she isn't strong enough to hold a man's gun.
Posted by: CharlieBrown'sDildo at March 03, 2024 06:21 PM

Can I have your stuff?

Posted by: RedMindBlueState at March 03, 2024 06:25 PM (Wnv9h)

174 I would give my .4ACPs to nurse ratched, but she isn't strong enough to hold a man's gun.
Posted by: CharlieBrown'sDildo

A new caliber.

Posted by: Mr Aspirin Factory, red heifer owner at March 03, 2024 06:25 PM (R4t5M)

175 If I die, you can have my Sous Vide setup.

I would give my .4ACPs to nurse ratched, but she isn't strong enough to hold a man's gun.
Posted by: CharlieBrown'sDildo at March 03, 2024 06:21 PM (gSZYf)

If you’ve gotten rid of all the shitty stuff can I have your wine cellar. Your snow blower is wholly inadequate.

Posted by: Pete Bog at March 03, 2024 06:27 PM (BHL6B)

176 Bake potato just came outta the oven. Gonna put some pancetta and some green onions and a little cheese on it. A little salt and pepper. Maybe some butter. Probably gonna have fud coma here shortly.

Posted by: CrotchetyOldJarhead at March 03, 2024 06:28 PM (YRsIm)

177 https://tinyurl.com/2s4cbvue
20 Tweets from Bad Blue

Posted by: Skip at March 03, 2024 06:31 PM (fwDg9)

178 I would trade salami trees for my pines

Posted by: Skip at March 03, 2024 06:38 PM (fwDg9)

179 I would trade salami trees for my pines
Posted by: Skip at March 03, 2024 06:38 PM

A new segment of the market for pursuit at Weasel Acres?

Posted by: RedMindBlueState at March 03, 2024 06:41 PM (Wnv9h)

180 If you’ve gotten rid of all the shitty stuff can I have your wine cellar. Your snow blower is wholly inadequate.

Posted by: Pete Bog at March 03, 2024 06:27 PM (BHL6B)

Hah! I have the .45ACP of snow blowers!

Posted by: CharlieBrown'sDildo at March 03, 2024 06:43 PM (gSZYf)

181 A new segment of the market for pursuit at Weasel Acres?

Posted by: RedMindBlueState at March 03, 2024 06:41 PM (Wnv9h)

I wonder if he grows Spam trees?

Posted by: CharlieBrown'sDildo at March 03, 2024 06:44 PM (gSZYf)

182 I wonder if he grows Spam trees?
Posted by: CharlieBrown'sDildo at March 03, 2024 06:44 PM

Organic Spam trees, no doubt.

Posted by: RedMindBlueState at March 03, 2024 06:46 PM (Wnv9h)

183 Face it, food is overrated.

Posted by: Cicero (@cicero43) at March 03, 2024 06:47 PM (5Mrm1)

184 Old Overholt is a rye whiskey made in what was formerly the largest distillery in America, formerly owned by the richest man in America. Still a good whiskey.

Posted by: HTL at March 03, 2024 06:50 PM (KTBUQ)

185 Face it, food is overrated.

I'll have yours then.

Posted by: Additional Blond Agent, STEM Guy at March 03, 2024 06:52 PM (/HDaX)

186 Old Overholt is a rye whiskey made in what was formerly the largest distillery in America, formerly owned by the richest man in America. Still a good whiskey.
Posted by: HTL at March 03, 2024 06:50 PM (KTBUQ)

Concur. Old Over And Out is pretty good.

Posted by: Hairyback Guy at March 03, 2024 06:54 PM (R/m4+)

187 185 Face it, food is overrated.

I'll have yours then.
Posted by: Additional Blond Agent, STEM Guy at March 03, 2024 06:52 PM (/HDaX)

I was thinking that, too.

It would keep me from braving the hordes at Aldi's (I've never seen it more packed than today...and of course, that meant they were out of 2 products I wanted to get today)...

Posted by: Nova Local at March 03, 2024 06:55 PM (exHjb)

188 I wonder if he grows Spam trees?
Posted by: CharlieBrown'sDildo at March 03, 2024 06:44 PM (gSZYf)
---
He do not.

Posted by: Weasel at March 03, 2024 06:58 PM (RG6z4)

189 I would give my .4ACPs to nurse ratched, but she isn't strong enough to hold a man's gun.
Posted by: CharlieBrown'sDildo at March 03, 2024 06:21 PM (gSZYf)

Oh....SNAP!

Posted by: Diogenes at March 03, 2024 06:59 PM (W/lyH)

190 …sitting on my work bench…

That’s not how the song goes…

Posted by: Jethro Tull (and they only song/album they are known for) at March 03, 2024 07:01 PM (8sMut)

191 183 Face it, food is overrated.
Posted by: Cicero (@cicero43) at March 03, 2024 06:47 PM (5Mrm1)

I agree. I can’t figure out what people were bitching about during the Great Leap Forward.

Posted by: Mao at March 03, 2024 07:03 PM (8sMut)

192 Planning to sous vide a beef chuck shoulder roast, finishing it on/in my cast iron skillet. Any tips for me?

Posted by: goatexchange at March 03, 2024 07:05 PM (zrWhZ)

193 Planning to sous vide a beef chuck shoulder roast, finishing it on/in my cast iron skillet. Any tips for me?
Posted by: goatexchange at March 03, 2024 07:05 PM (zrWhZ)

Start two days before you want to serve it. It’ll be fantastic.

Posted by: Pete Bog at March 03, 2024 07:33 PM (BHL6B)

194 Pretty slow thread today. You guys must be in agreement with Cicero.

Or you starved to death.

Need some inadvertent busty food porn.

Posted by: Pete Bog at March 03, 2024 07:38 PM (BHL6B)

195 Nood!

Posted by: Pete Bog at March 03, 2024 07:43 PM (BHL6B)

196 Someone bought copious amounts of Two Buck Chuck and now needs to figure out how to dispose of it... ;-)

Posted by: Texas Zombie at March 03, 2024 08:58 PM (zXOsD)

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