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Food Thread: Ego? In The Kitchen?

JNK Challah.jpg

Well...hell.

No, that's not a product of the vast kitchens at Chez Dildo. That's my niece's challah, and it was excellent! And I'm jealous. Especially because she is new to the whole baking game! And that means I have to start baking challah! Yes, I have an ego when it comes to that sort of thing.

******

Yep...plain old salt. It's the most important ingredient in cooking, and getting it right is surprisingly difficult.

Especially if one is used to Kosher salt of a certain size, and all of a sudden...BANG! Fine-grained sea salt is the only stuff available.

I use my hands to salt food, because I can feel exactly how much I have between my fingers, and it is easy to be delicate. But that sea salt I used a few days ago in my niece's kitchen was like being dropped in a foreign country! A fish out of water...a square peg in a round hole...and any other idiom you can think of.

The only time I measure salt is when I am baking, because baking is black magic and if you don't measure, the baking imps will torture you forever. Actually, the little bastards will torture you no matter what, but that is a different issue.

******

catfish bites.jpg

Yes, those are catfish bites, and they were damned fine eating. Griffis Cafe, on Route 441 near Kenansville Florida might not be a destination for fine dining, but the food was good, the waitress was friendly, and the signs in the restaurant were unmistakable in their messages. If you don't love America, get out.

I like that message.

******

This Weasel fellow with his high falutin' two-minute cuisine is muscling in on my turf!
WeaselBeenz

  • 2 Pounds dried pinto beans
  • 1 pound Canadian bacon cut into .308" cubes
  • 2 medium onions
  • 4-5 cloves garlic
  • 3-4 medium jalapenos (3 deveined/chopped and 1 chopped w/ innards for xtra zip)
  • Pinto bean seasoning I like Bolner's Fiesta brand available on Amazon
  • Salt to taste (I use about 3/4 tbsp and it's not salty)

Cover and soak beans 2 hours in cold water, changing water at 1 hour, then drain.
Chop onions, jalapenos, garlic and set aside

In a Dutch oven, brown bacon then add onions, jalapenos and garlic and stir until the onions start to become transparent. Don't caramelize or otherwise overcook. Add beans and cover with 1-1.5 inch of water. Add salt. Boil on high heat for 20 minutes. Reduce heat to simmer. add 3 - 4 tbsp of pinto bean seasoning mix. The beans will not absorb much seasoning until they have cooked for a bit. Total cook time is about 2 hours, just test along the way. Simmer until beans are soft, adding more pinto bean seasoning as you go, to taste.

Add shredded cheese for WeaselBeenz DeLuxe.


Okay. Canadian Bacon? Really? The 9mm of bacon. Only real American bacon will do here. The fat will help in cooking the aromatics, and it will absolutely add wonderful flavor.

Other than that? It looks pretty damned good!

******

Oops. I forgot to take a photo before we began to eat! Yeah...I'm a sh*tty reviewer!

pbchoc.jpg

But it was a solid effort! Dark chocolate cake with a peanut butter sauce liberally drizzled all over the ice cream. Not too sweet, the cake was dense and moist, and the ice cream was good.

I don't have much of a sweet tooth, but when it rears its head, I am all in!

******

bigpour55.jpg

That's a glass of Knob Creek 9 Year Single Barrel Reserve. Well, that's what remained when I remembered to take a picture. It started out mostly full. And that's a good thing, because I really enjoy drinking somebody else's booze, especially when that somebody is a large law firm with more money than sense.

That was poured by a friendly and competent bartender who seemed a bit surprised that I smiled and thanked him for the first round. When I came back I asked for another bourbon...one cube...and the largest one he would pour me. We joked a bit and then he started pouring....and pouring...and then he faked pouring some Coke into the glass so that his boss wouldn't get pissed if he saw a topped-off low-ball glass!

There was no tipping allowed, so he wasn't angling for a big tip. So why did he pour a big glass of a good (and fairly expensive) bourbon? Was he bored? Maybe. Or maybe liked the fact that I simply recognized that he was a human being and said hello and thank you and chatted, because that's fun!

bigun22.jpg

And the next night? Yup...same thing.

It's amazing what happens when we treat each other with respect.

[Amy Winehouse's "Rehab" is playing as I write this!]

******

I have never used a pressure cooker! It wasn't a technique in my mother's kitchen, and I never got into canning, so it was never in the forefront of things to try. But that doesn't mean it doesn't sound interesting...

Here is Alton Brown with a straightforward chili recipe that I guess he has modified somewhat for pressure cookers. Although I don't see anything that doesn't transfer perfectly to a Dutch Oven, so...

Pressure-Cooker Chili

Is there any advantage to pressure cookery other than the obvious time savings?

******

cheesefries.jpg

******

Well, I had some asparagus and it was pretty good, so..., and 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 24, 2024 04:00 PM (fwDg9)

2 That bread looks fantastic

Posted by: Skip at March 24, 2024 04:00 PM (fwDg9)

3 That is one sexy challah, Dildo!

Posted by: All Hail Eris at March 24, 2024 04:02 PM (3e3hy)

4 CBD, your niece knocked that one out of the park. That challah looks absolutely gorgeous.

Posted by: Grumpy and Recalcitrant at March 24, 2024 04:03 PM (qPw5n)

5 Well looking who has achieved culinary greatness with a Food Thred contribution! Weasel! Weasel has achieved culinary greatness!

P.S. I sometimes add a dash or six of Stubb's brand liquid smoke.

Posted by: Weasel at March 24, 2024 04:03 PM (JwHpX)

6 Those cheese fries look like something served in a reform school cafeteria. Abominable!

Posted by: All Hail Eris at March 24, 2024 04:04 PM (3e3hy)

7 Cool cheese fries.

Posted by: Martini Farmer at March 24, 2024 04:06 PM (Q4IgG)

8 Belated birthday kid's dinner choice...

Subway-esque tuna fish subs - got the pole caught tuna (b/c it's a birthday request meal) and added mayo, celery, and relish to the tuna (yup, again, kid wanted that exactly) - then, I've got deli rolls, chopped romaine, chopped tomatoes on the vine, chopped sweet onion, and banana peppers...and more mayo for the willing.

With the subs is the rest of the dinner request - baked onion rings and strawberries and grapes. We'll be eating right when the birthday kid gets home (aka early) b/c he got to watch the Capitals win today (thank you free ticket lottery) but ate lunch at 10am, so he's gonna be starving.

Posted by: Nova Local at March 24, 2024 04:06 PM (exHjb)

9 What are folks having for Easter dinner? I'm thinking of cheating and just getting entrees from our local gourmet grocery store.

Posted by: All Hail Eris at March 24, 2024 04:07 PM (3e3hy)

10 Your cheesy fries don't look like something I'd like to try.

You'd have to fight me to get a bite of that desert though.

Posted by: AZ deplorable moron at March 24, 2024 04:07 PM (EcFOi)

11
That's a glass of Knob Creek 9 Year Single Barrel Reserve.

Taken on board the international space station in zero gravity?

Posted by: Divide by Zero at March 24, 2024 04:07 PM (RKVpM)

12 I need to lose some weight so I'm ditching the sweets. For me that means pastries. Do you guys know what season it is for pastries?

Hamentashen season. I feel so deprived.

Posted by: spongeworthy at March 24, 2024 04:08 PM (DWqKI)

13 NYC Mayor Adams Cancels Border Trip: Too Dangerous !!!

Posted by: Ferd Berfall at March 24, 2024 04:08 PM (hbjSA)

14 Bravo to WeaselBeenz, looks like a winner

Posted by: Skip at March 24, 2024 04:08 PM (fwDg9)

15 Hamentashen season. I feel so deprived.
Posted by: spongeworthy at March 24, 2024 04:08 PM (DWqKI)
---

Just lick a few at the bakery.

Posted by: All Hail Eris at March 24, 2024 04:09 PM (3e3hy)

16 I'll tell you about a disadvantage to using a pressure cooker, if the emergency pressure valve/stopper gets old and does a surprise blow-out, everything in that pressure vessel will come out in one instant as a mist, and will coat EVERYTHING in the kitchen, and I do mean everything. You'll be cleaning for weeks. Yup, even the coils on the back of the refrigerator.

Sweet-and-sour kitchen. We remember.

Posted by: Grumpy and Recalcitrant at March 24, 2024 04:09 PM (qPw5n)

17 Oh, I looovvvvve cornmeal breaded catfish!

Kudos to the niece on the challah. French toast time!

And I plan on trying the WeaselBeenz recipe. Even in Tennessee, pinto beans are plentiful.

Posted by: Additional Blond Agent, STEM Guy at March 24, 2024 04:10 PM (/HDaX)

18 Stubb's brand liquid smoke.

Posted by: Weasel at March 24, 2024 04:03 PM (JwHpX)


That's the brand I use...I think it is good stuff!

Posted by: CharlieBrown'sDildo at March 24, 2024 04:10 PM (gSZYf)

19 >>> 9 What are folks having for Easter dinner? I'm thinking of cheating and just getting entrees from our local gourmet grocery store.
Posted by: All Hail Eris at March 24, 2024 04:07 PM (3e3hy)

New Braunfels' "select slice" ham (at ~2 pounds, the only sub-eternal size ham I can find), with gruyere potatoes and cream of asparagus soup.

Cheating is fine. Just pretend you're Weasel.

Posted by: Helena Handbasket at March 24, 2024 04:10 PM (llON8)

20 I like challah.

I don't like catfish.

Don't drink bourbon, just Irish whiskey, Gin and beer. Wine once in awhile to impress the wimmens.

Pressure cooking things will make them very tender and seasoned thru. The ones made nowadays are safe but there was a time when people were actually afraid of them blowing up on them, like some kinda voodoo.

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

Posted by: Hairyback Guy at March 24, 2024 04:10 PM (R/m4+)

21 Man, that challah has way too much brown on it!

Posted by: SSBN 656 (G) at March 24, 2024 04:11 PM (5AVMW)

22 Cream of asparagus soup! That's a good idea.

And Weasel doesn't cheat, he just eliminates the unnecessary.

Posted by: All Hail Eris at March 24, 2024 04:12 PM (3e3hy)

23 Been baking bread regularly for a few months, and am learning a lot about working with high-hydration doughs, slapping and folding, kneading using water not flour for no stick, and pizza doughs.

Latest loaf is one I do every three or four loaves, just bread flour, dry yeast, sugar, and sea salt plus of course water. The bake is done in a little round almost junior-sized dutch oven. Dutch oven bread gets a steam bath like breads baked in commercial baking ovens with steam injection does.

Posted by: Mr Gaga at March 24, 2024 04:13 PM (KiBMU)

24 Posted by: CharlieBrown'sDildo at March 24, 2024 04:10 PM (gSZYf)
---
Agreed!

Posted by: Weasel at March 24, 2024 04:13 PM (JwHpX)

25 That is one sexy challah, Dildo!
Posted by: All Hail Eris


That was a very important comma.

And I agree, that looks tasty.

As does everything else, except the cheese fries.

Posted by: mikeski at March 24, 2024 04:14 PM (DgGvY)

26 >>> 22 Cream of asparagus soup! That's a good idea.

And Weasel doesn't cheat, he just eliminates the unnecessary.
Posted by: All Hail Eris at March 24, 2024 04:12 PM (3e3hy)

I stole it from Nurse R... my mom loves it.

Taking her to this new-to-us place for Easter brunch:
https://queenstgrille.com/
It has mimosas (good) and an omelet station (better).

Posted by: Helena Handbasket at March 24, 2024 04:14 PM (llON8)

27 9 What are folks having for Easter dinner? I'm thinking of cheating and just getting entrees from our local gourmet grocery store.
Posted by: All Hail Eris at March 24, 2024 04:07 PM (3e3hy)

I went to Aldi's on Thursday and bought pre-Easter and Easter.

Aldi's still had whole ducks on sale for $2.79/lb, so that's Monday and Tuesday's dinner (meat the 1st day - organs, broth and remnant meat in a soup/stew the 2nd day).

Then, I found boneless lamb loins all tied up for $6.99/lb. These fit in my tiny freezer (they are slightly bigger than pork tenderloin size) and my price range. So I don't know what I'm doing for Easter and with them (b/c I've never cooked this cut), but it will be 2 of these lamb loins.

Normally, I do takeout Thai duck, but money is tight and this was way cheaper...and I am still getting my duck, just with my own work...

Posted by: Nova Local at March 24, 2024 04:15 PM (exHjb)

28 That challah looks fantastic, that chocolate peanut butter mess looks fantastic, and WeaselBeenz look fantastic but I couldn't make them in two minutes.

Posted by: bluebell at March 24, 2024 04:15 PM (ENJDE)

29 Some of us just have the yeast bread baking gene, looks like CBD’s niece sure does! It missed me, unfortunately.

Posted by: kallisto at March 24, 2024 04:15 PM (x+gf8)

30
And Weasel doesn't cheat, he just eliminates the unnecessary.
Posted by: All Hail Eris at March 24, 2024 04:12 PM (3e3hy)
----
I'm very advanced!

Posted by: Weasel at March 24, 2024 04:15 PM (JwHpX)

31 Beyond having ham I've no clue what we'll have for Easter. I don't think we've given it much thought. Easter sort of crept up on us this year.

Posted by: Martini Farmer at March 24, 2024 04:16 PM (Q4IgG)

32 16 I'll tell you about a disadvantage to using a pressure cooker, if the emergency pressure valve/stopper gets old and does a surprise blow-out, everything in that pressure vessel will come out in one instant as a mist, and will coat EVERYTHING in the kitchen, and I do mean everything. You'll be cleaning for weeks. Yup, even the coils on the back of the refrigerator.

Sweet-and-sour kitchen. We remember.
Posted by: Grumpy and Recalcitrant at March 24, 2024 04:09 PM (qPw5n)

It's a bomb...since I shattered and exploded Pyrex in my kitchen, I'm never trying something actually designed to blow...

Posted by: Nova Local at March 24, 2024 04:16 PM (exHjb)

33 Hi Eris! We are having pineapple bourbon glazed ham, asparagus, and other stuff. I just haven't figured out the other stuff yet.

Posted by: bluebell at March 24, 2024 04:17 PM (ENJDE)

34 On the drive home from Palm Sunday service I suddenly got nostalgic for Mom’s ricotta pie. My brother asked: savory or sweet?

Me: Both!

Posted by: kallisto at March 24, 2024 04:18 PM (x+gf8)

35 Made fish sandwiches last night from king mackerel filets, pulled from the freezer. My neighbor goes out far enough in the Gulf from the Caxambas pass south of Marco Island to catch three and four footers.

Kingfish is oily, so no need to paint them with olive oil. Salt, pepper, minced garlic, and some lemon juice, and the gas grille red hot, two minutes per side, YUM!

We like our fish sandwiches on kaiser rolls, a slice of provolone, and tabasco drizzled on all.

Posted by: Mr Gaga at March 24, 2024 04:18 PM (KiBMU)

36 >What are folks having for Easter dinner? I'm thinking of cheating and just getting entrees from our local gourmet grocery store.
---

DiGiorno frozen pizza is on sale at my grocer, might go that way

Posted by: Don Black at March 24, 2024 04:19 PM (oCjPU)

37 That sounds good, Bluebell!

I can't decide betwixt ham or lamb. I made shepherd's pie (lamb) for Saint Paddy's Day, I'm leaning toward piggy.

Posted by: All Hail Eris at March 24, 2024 04:19 PM (3e3hy)

38 33 Hi Eris! We are having pineapple bourbon glazed ham, asparagus, and other stuff. I just haven't figured out the other stuff yet.
Posted by: bluebell at March 24, 2024 04:17 PM (ENJDE)

I did ham this week (it's been the season of Easter - ham, then duck, then lamb). I will say - I liked it better than I remembered for meal 1. I made a great German ham pasta dish day 2. But day 3, when I used up the ham bone and the rest of the ham, my palette was happy to be done ham for awhile. It's just so ham you can't escape it.

Posted by: Nova Local at March 24, 2024 04:20 PM (exHjb)

39 What are folks having for Easter dinner?

I’m going to be making some Jamaican dishes (deep-fried festival bread, pork in jerk coconut sauce, callalou) from recipes I picked up last month on a cruise. Some peppermint caramel corn made with leftover Christmas candy canes. And a goat cheese cheesecake from a bookmark I found recently from one of my favorite restaurants in San Diego, The Smoking Goat.

Posted by: Stephen Price Blair at March 24, 2024 04:21 PM (EXyHK)

40 I have two racks of St Louis ribs going on the pellet grill. Three hours at 275 with extra smoke, wrap them up for two hours put them back on and then unwrap and put some sweet baby rays on them and toss them back on for 15-20 minutes.


Tasty stuff. Krogers had them on sale with a digital coupon for $1.77 a pound limit five packs.

Posted by: Mister Scott (Formerly GWS) at March 24, 2024 04:21 PM (QNSds)

41 What are folks having for Easter dinner? I'm thinking of cheating and just getting entrees from our local gourmet grocery store.

Whatever’s on the menu at 2 Stones Pub

Posted by: kallisto at March 24, 2024 04:21 PM (x+gf8)

42 Catfish sucks.

Posted by: nurse ratched at March 24, 2024 04:21 PM (7VrcY)

43 Just had a chicken, bacon, and avocado sammy on toasted Supertoast! with a dash of sriracha. Food of the gods.

Posted by: All Hail Eris at March 24, 2024 04:22 PM (3e3hy)

44 That's a glass of Knob Creek 9 Year Single Barrel Reserve.
Taken on board the international space station in zero gravity?
Posted by: Divide by Zero'

Fun fact: astro/cosmonauts returning from Zero Gravity fail dinners when they try to 'float' food items to loved ones. They do a sort of push, and then the food item splats in Earth gravity.

Posted by: LenNeal at March 24, 2024 04:23 PM (9yXr+)

45 Throwing together a seafood chowder today. Picked up a couple of lobster tails, Dungeness crab, shrimp and some cod at the yesterday. Some sort of seafood special day.

Posted by: Beartooth at March 24, 2024 04:24 PM (/k2ZC)

46 Catfish sucks.
Posted by: nurse ratched'

What are you even talking about? We get it so seldom. You should step up.

Posted by: Sea Otters at March 24, 2024 04:24 PM (9yXr+)

47 What Americans call "Canadian bacon" is neither Canadian nor bacon. You basically can't buy the real thing in the States, which is why we make our own. Have a back bacon on a kaiser bun sandwich some time in Canada and you'll see the light.

Posted by: MichiCanuck at March 24, 2024 04:24 PM (QnN8/)

48 Easter sort of crept up on us this year.

It’s so early, not even going to break out the pastels for church. Deep blues and navy, with some lighter blues, tans and rose paisley scarf, black knee high boots.

I think I just turned the Food Thread into a fashion thread

Posted by: kallisto at March 24, 2024 04:26 PM (x+gf8)

49 Fun Size Joe is also a big fan of Canadian Bacon,

Posted by: Weasel at March 24, 2024 04:26 PM (JwHpX)

50 It’s so early, not even going to break out the pastels for church. Deep blues and navy, with some lighter blues, tans and rose paisley scarf, black knee high boots.

I think I just turned the Food Thread into a fashion thread
Posted by: kallisto'

No red-blooded boy can deny Church is the hotbed of dirty fantasies.

Posted by: Every Dirty Minded Church Boy In Church at March 24, 2024 04:29 PM (9yXr+)

51 Other than a big salad no idea what I want to make.

Posted by: Skip at March 24, 2024 04:32 PM (fwDg9)

52 Dessert looks fabulous.
Cheese fries look . . . lazy. When my kid was a mac 'n cheese obsessed toddler I used to make a quick bowl on demand by melting a slice or two of the processes cheese slices and some milk in the microwave, stir, then stir in cooked pasta (which I kept handy in the fridge). One could just as easily make the same sauce for the fries.

Posted by: Lizzy at March 24, 2024 04:34 PM (6IDWi)

53 Rack of mint-crusted, cashew-coated lamb.

Posted by: Additional Blond Agent, STEM Guy at March 24, 2024 04:34 PM (/HDaX)

54 The bread up top is gorgeious!

Posted by: Lizzy at March 24, 2024 04:36 PM (6IDWi)

55 Rack of mint-crusted, cashew-coated lamb.
----

Yes please and thank you

Posted by: All Hail Eris at March 24, 2024 04:36 PM (3e3hy)

56 Teriyaki salmon, some sort of rice and a lettuce wedge with bacon bits and blue cheese. Not terribly motivated tonight.

Gin and tonics are good however.

Posted by: Martini Farmer at March 24, 2024 04:37 PM (Q4IgG)

57 I use pressure cookers to make bone broth, cook beans and to make cornmeal mush. Sometimes I will use them for other things as well, but I really have to want to cook it hard and long.

Beans I cook at 15lbs for 20 minutes and the broth I tend to cook for 30

Bone broth I use a quarter cup of vinegar and water to cover, and made that way leaves chicken bones mushy on the ends, and makes pork and beef bones much softer. all the collagen and some of the bone seems to be dissolved into the broth.

Posted by: Kindltot at March 24, 2024 04:38 PM (D7oie)

58 this is OT, but that mile above sea level is the best home field advantage in sport

Avs down 4-0 in the 2nd, win 5-4 in OT 🏒

Posted by: Don Black at March 24, 2024 04:38 PM (oCjPU)

59 Just me and #1 son for Easter.

I'd like lamb, but there's always more leftovers than I know what to do with and I'm not in a position to spend that much money on a meal and see half of it get tossed after four days.

Posted by: nurse ratched at March 24, 2024 04:38 PM (qMklK)

60 SO-

Food, am I right?
Discuss

Posted by: Don Black at March 24, 2024 04:39 PM (oCjPU)

61 What Americans call "Canadian bacon" is neither Canadian nor bacon. You basically can't buy the real thing in the States, which is why we make our own. Have a back bacon on a kaiser bun sandwich some time in Canada and you'll see the light.
Posted by: MichiCanuck at March 24, 2024 04:24 PM (QnN8/)


Now tell me about Newfie steaks.

Posted by: Kindltot at March 24, 2024 04:39 PM (D7oie)

62 I was interested when scrolling to see the cheese fries, until the rest of the picture revealed Kraft American slices.

That's just...wrong.

Posted by: Ju at March 24, 2024 04:40 PM (aTmM/)

63 I always thought Canuckian bacon was just ham slices

Posted by: Don Black at March 24, 2024 04:40 PM (oCjPU)

64 My father owned a jewish bakery whilel I was growing up. I have never found any bread to equal the breads and rolls made there. Challah bread makes the world's best French Toast.

Posted by: sharon(willow's apprentice) at March 24, 2024 04:41 PM (t/2Uw)

65 Food, am I right?
Discuss
Posted by: Don Black'

Food, Brah, so tubular!

Posted by: 1980s movie featuring Robert Downey Jr. at March 24, 2024 04:42 PM (9yXr+)

66 Ribs and German potato salad for Easter. Not sure what else yet.

Posted by: olddog in mo at March 24, 2024 04:42 PM (ju2Fy)

67 >>> 59 Just me and #1 son for Easter.

I'd like lamb, but there's always more leftovers than I know what to do with and I'm not in a position to spend that much money on a meal and see half of it get tossed after four days.
Posted by: nurse ratched at March 24, 2024 04:38 PM (qMklK)

Maybe lamb chops instead?

Posted by: Helena Handbasket at March 24, 2024 04:43 PM (llON8)

68 Latest loaf is one I do every three or four loaves, just bread flour, dry yeast, sugar, and sea salt plus of course water. The bake is done in a little round almost junior-sized dutch oven. Dutch oven bread gets a steam bath like breads baked in commercial baking ovens with steam injection does.

Posted by: Mr Gaga at March 24, 2024 04:13 PM (KiBMU)


You could also bake them in normal loaf pans in the oven with a small cast iron frying pan with a couple of tablespoons of water in it, that will boil off in the first 10 minutes for the steam as the oven gets (back ) up to temperature, and then the oven will dry out for the resot of the baking.
It also helps season the cast iron if you put a dab of oil in with the water.

Posted by: Kindltot at March 24, 2024 04:43 PM (D7oie)

69 I'd like lamb, but there's always more leftovers than I know what to do with and I'm not in a position to spend that much money on a meal and see half of it get tossed after four days.
Posted by: nurse ratched'

We're right here, just toss it in the ocean.

Posted by: Sea Otters at March 24, 2024 04:43 PM (9yXr+)

70 Kingfish is oily, so no need to paint them with olive oil. Salt, pepper, minced garlic, and some lemon juice, and the gas grille red hot, two minutes per side, YUM!
Posted by: Mr Gaga

That sounds delicious! We've always grilled mackerel due to oil content and it turns out great.

Posted by: AZ deplorable moron at March 24, 2024 04:44 PM (JzerJ)

71 Good afternoon, horde!

That challah looks delicious. I've never had challah.

BUT, in other bread news, I just took my very first sourdough effort out of the oven. I made demi baguettes, and they're not pretty, but they're tasty.

Posted by: Dash my lace wigs! at March 24, 2024 04:45 PM (OX9vb)

72 > Just me and #1 son for Easter.

I'd like lamb, but there's always more leftovers than I know what to do with and I'm not in a position to spend that much money on a meal and see half of it get tossed after four days.
Posted by: nurse ratched
______________

I hear you.

It's just my wife and I and she don't eat lamb. When I can find them, lamb sirloins are my go to. $$$ but one is enough for me and they're usually sold in packs of 3. No bones, all meat.

Posted by: Martini Farmer at March 24, 2024 04:46 PM (Q4IgG)

73 I made an interesting pizza last night, because-

We were watching Gordon Ramsay's new "Next Level Chef" show, which is based on the horror movie, "The Platform", and that episode was based around pizza.

So, somewhere in that show, some of the cooks were whining about their ingredients and Gordo starts talking about his new pizza restaurants and bragging on his Corn and Chorizo Pizza as the customer's favorite and an example of "pizza without limits".

So, I decide I'll look at the description of toppings and whip up an incredible facsimile of his CaCP, however looking on the web page I find the recipe right there.

And that's what I made. Though I used more chorizo, chicken, spring onion, cilantro than he did, but here's the interesting thing....instead of tomato sauce, the recipe used corn puree oil it's place.

Sounds weird but it tasted great. Also, it didn't really taste like a pizza. More like a corn chowder kind of thing, but still tasty.

I think making a crisp crust really helps sell the thing.

Here's the recipe, if you care to try it:

https://www.gordonramsayrestaurants.com
/recipes/co

rn-chorizo-and-chicken-pizza/

Stupidly easy to make
Try it. Try it now! Now!

Posted by: naturalfake at March 24, 2024 04:47 PM (nFnyb)

74 I'd like lamb, but there's always more leftovers than I know what to do with and I'm not in a position to spend that much money on a meal and see half of it get tossed after four days.
Posted by: nurse ratched at March 24, 2024 04:38 PM (qMklK)


Oh, that is a shame.
dinner, then
Sliced for sandwiches for two days, then
pot pies and/or Irish stew

Pot pies are great, they stretch a roast a further two days, and they are different from sandwiches. If you make the Irish stew first, then you can use the gravy in the pot pie.

Posted by: Kindltot at March 24, 2024 04:47 PM (D7oie)

75 Sea otters eat seafood. Lots of seafood. They eat 30% of their body weight EVERY DAY.

Posted by: nurse ratched at March 24, 2024 04:47 PM (0u7I0)

76 Posted by: Skip at March 24, 2024 04:32 PM (fwDg9)

Just decided to go the easy route tonite…linguine with white clam sauce from Cento. Boost the canned sauce with a little white wine, a bit more garlic and fresh parsley, BOOM!

Done.

Posted by: kallisto at March 24, 2024 04:47 PM (x+gf8)

77 Challah bread makes the world's best French Toast.
Posted by: sharon

I believe you carefully didn't mention what you put on your French toast!

Posted by: AZ deplorable moron at March 24, 2024 04:47 PM (JzerJ)

78 59 Just me and #1 son for Easter.

I'd like lamb, but there's always more leftovers than I know what to do with and I'm not in a position to spend that much money on a meal and see half of it get tossed after four days.
Posted by: nurse ratched at March

Hi Nurse! Fresh Market has a lamb meal for 2 for $50. Lamb, sides and dessert. You can get the lamb seasoned or unseasoned to do your own thing with it.

Posted by: Piper at March 24, 2024 04:48 PM (ZdaMQ)

79 Is there any advantage to pressure cookery other than the obvious time savings?


-

Texture. It will tame tough meats and make cheaper cuts of beef perfect for dishes like beef tips and rice.

Also tougher game like squirrel can have a couple of minutes in a pressure cooker prior to continued preparation in the original recipe and come out fantastic. Avoid if you intend to fry the meat, though.

It also gives a really great texture to beans. You might not want the texture all the time, but if it's what you're after (think chili) then it's useful to know what it can do.

Posted by: Moron Robbie - If this is how Georgia hires attorneys, imagine how they manage elections at March 24, 2024 04:48 PM (Cgfkv)

80 I made an 'American soda bread' last week for Patty's. I tried the yudane/scald technique of simmering some of the flour with milk 2 hours before mixing the rest together. The loaf had a great rise in the oven and it was super soft. Problem; it stuck to the loaf pan and I only got half of it out intact.

Posted by: weft cut-loop at March 24, 2024 04:48 PM (IG4Id)

81 Not corn puree oil...just corn puree.

Don't know where the oil appeared from.

Posted by: naturalfake at March 24, 2024 04:48 PM (nFnyb)

82 Best challah I ever had was in NYC at a seafood place run by Orthodox (don't know the breed exactly) but it was lunchtime and I was the only customer. The only person in the restaurant was a woman in the usual garb who took my order and then cooked it herself.
She brought out challah for me to snack on before the entree.
That was memorable.

Posted by: Sea Otters at March 24, 2024 04:49 PM (9yXr+)

83 And yeah, ALWAYS check the parts of the pressure cooker / Instant Pot before putting heat to it.

Posted by: Moron Robbie - If this is how Georgia hires attorneys, imagine how they manage elections at March 24, 2024 04:49 PM (Cgfkv)

84
Maybe lamb chops instead?

Uncle sent us home with some lamb chops from last family dinner. The BF ate a couple but I’m not a fan so I didn’t know what to do with the rest. I put them in a doggie bag for my coworker’s doggeh

Posted by: kallisto at March 24, 2024 04:52 PM (x+gf8)

85 Chuck roast on a bed of sautéed carrots, onion, celery, with sliced red potatoes beside the meat, salt and pepper, and then a spice blend which had a lot of rosemary over the top.
4 hours at 270F.
The meat was perfect and the veggies were all soft (too soft for some people) but, tasted great.

Posted by: AZ deplorable moron at March 24, 2024 04:53 PM (JzerJ)

86 Nurse, do rack of lamb. Not a fancy crown, but the little racks that have maybe 4 or 5 chops.They are easy to do and the little lollipop chops get eaten right up so no leftovers. And elegant. I made them once with a little coating on top that I think had pesto.
One son will head to the inlaws next weekend so I'll probably do dinner with my other son. I've been craving duck. Have to see what the prices are like.

Posted by: sharon(willow's apprentice) at March 24, 2024 04:53 PM (t/2Uw)

87 I believe you carefully didn't mention what you put on your French toast!

Posted by: AZ deplorable moron

Yes, I've been here for awhile so know the rules.

Posted by: sharon(willow's apprentice) at March 24, 2024 04:56 PM (t/2Uw)

88
Cheatin' tonight. Two foot long Philly cheese steak from local place. So good.

Some times, damnit, no matter how flucked up Joe has made the economy you just want to eat someone else's stuff.

Saw a video from someone in Canada today and Young Castro has their prices in the stratosphere. Seventy dollars for three pounds of beef it looked like. I can't and don't wanna do the math on that, much less the conversion rate to USD dollars.

Posted by: Divide by Zero at March 24, 2024 04:57 PM (RKVpM)

89 I do but a little cinnamon and a drop of vanilla in the egg before I dip the bread though. Then all you need is some butter on it.

Posted by: sharon(willow's apprentice) at March 24, 2024 04:58 PM (t/2Uw)

90 We're cleaning out the frig. Chicken quarters tonight. Coated w/ Tuscan Herb olive oil and a roasted garlic, rosemary, sea salt seasoning spice. Sauteed garlic and mushrooms. Roasted cherry tomatoes. Daughter's making some kind of green bean dish.

Posted by: olddog in mo at March 24, 2024 04:59 PM (ju2Fy)

91 "Is there any advantage to pressure cookery other than the obvious time savings?"

Yes, when your abode is 6000' above sea level. The portion of the heat energy coming from water is reduced, so longer cooking times are required. For soup, no problem. For a pot roast, it actually affects the texture and taste.

For "homemade" mac 'n goo, the trick is 50/50 'murrican "cheese" and hard sharp cheddar. The processed cheese gives the smooth texture and the cheddar, some actual taste.

Posted by: buddhaha at March 24, 2024 05:00 PM (pUEW7)

92 Cheatin' tonight. Two foot long Philly cheese steak from local place. So good.

Some times, damnit, no matter how flucked up Joe has made the economy you just want to eat someone else's stuff.

Saw a video from someone in Canada today and Young Castro has their prices in the stratosphere. Seventy dollars for three pounds of beef it looked like. I can't and don't wanna do the math on that, much less the conversion rate to USD dollars.

Posted by: Divide by Zero at March 24, 2024 04:57 PM


Speaking of joe biden's economy, the wife just got a call from the food pantry where she volunteers. They told her not to come in tomorrow as they are literally out of food until they get their truck on Tuesday. That has never happened in the 4 years she has been working there.

Posted by: Mister Scott (Formerly GWS) at March 24, 2024 05:01 PM (QNSds)

93 I do but a little cinnamon and a drop of vanilla in the egg before I dip the bread though. Then all you need is some butter on it.
Posted by: sharon

Wise, very wise.

Posted by: AZ deplorable moron at March 24, 2024 05:01 PM (JzerJ)

94 I believe I will do beef and broccoli as I have baby broccoli that needs eating. Brown rice / quinoa blend, I will use sirloin as I have that and not flank. I have baby peppers that may get added, probably blasphemy but I have a ton of produce in here that needs to be eaten. Oh, carrots too, in they shall go!

Posted by: Piper at March 24, 2024 05:01 PM (ZdaMQ)

95
Today, March 24th is National Cheesesteak Day.

Celebrate responsibly.

Posted by: Divide by Zero at March 24, 2024 05:01 PM (RKVpM)

96 I make a close approximation to WeaselBeenz in the crockpot. Put them on at night, cook on low til I'm ready to eat mid-morning.

Posted by: Dash my lace wigs! at March 24, 2024 05:02 PM (OX9vb)

97 Speaking of pressure cooking / instant pots, I made this Cooks Illustrated instant pot BBQ chicken today and it turned out great. Highly recommended.

I used my own slaw recipe but theirs includes apples and sounded good. Even if you don’t make it you might want the BBQ sauces recipe for the future. It’s a vinegar, ketchup, brown sugar mixture.

Links expires in 24 hours

i.postIMG.cc/hPhBgh7s/IMG-0048.jpg

Posted by: Moron Robbie at March 24, 2024 05:04 PM (Wg1x4)

98 Dash! You reminded me, we have a FWP for the cooking thread.

Our 'slow cooker' isn't. It boils everything even on the 'warm' setting.
So I've been using the oven set real low or... the pressure cooker.

Posted by: AZ deplorable moron at March 24, 2024 05:04 PM (JzerJ)

99 94 I believe I will do beef and broccoli as I have baby broccoli that needs eating. Brown rice / quinoa blend, I will use sirloin as I have that and not flank. I have baby peppers that may get added, probably blasphemy but I have a ton of produce in here that needs to be eaten. Oh, carrots too, in they shall go!
Posted by: Piper at March 24, 2024 05:01 PM (ZdaMQ)

Never blasphemy to toss fresh produce in anything, especially if the alternative is tossing it in the trash...

Posted by: Nova Local at March 24, 2024 05:07 PM (exHjb)

100 Those beans do sound good … but 4+ hours for beans? Sorry but pass.

As a former bartender, it’s of course true we are always angling for tips. A good tip on the first round is sure to pay dividends on subsequent rounds, both in terms of speedy service — very important at a very busy bar where you could otherwise wait 15-20 minutes to be served while your date is waiting — and nice thick pours.

But being nice to the bartender and not a total dick will also pay dividends.

Posted by: Elric Blade at March 24, 2024 05:07 PM (jlhCk)

101 You can’t buy a slow cooker anymore because of companies being terrified of food safety lawsuits. Low on modern pots is high on old ones. If you are at a thrift store and see an old one it’s often worth buying, and you can give it to someone else if you already have a real one.

Posted by: Moron Robbie at March 24, 2024 05:07 PM (Wg1x4)

102 Thanks as always for the food thread, CBD, and for inspiration from the comments.

We are off to the People's Republic of Austin to celebrate husband and DiL's birthdays with Japanese food. See you next week.

Posted by: Art Rondelet of Malmsey at March 24, 2024 05:09 PM (FEVMW)

103 I find most traditional Jewish food to be repellent and basically a test of commitment, but I do like a good challah. And that looks like a good challah.

Posted by: Elric Blade at March 24, 2024 05:10 PM (jlhCk)

104 100 Those beans do sound good … but 4+ hours for beans? Sorry but pass.

-

Canned would turn out well too. Canned and pressure cooker would be 12 minutes or so.

Posted by: Moron Robbie at March 24, 2024 05:10 PM (Wg1x4)

105
Our 'slow cooker' isn't. It boils everything even on the 'warm' setting.
So I've been using the oven set real low or... the pressure cooker.

Posted by: AZ deplorable moron at March 24, 2024 05:04 PM


I'm experiencing more and more out of control appliances and came up with a workaround - for about ten bucks or so at Lowe's they sell 48 position on/off timers. So it can be set for half an hour on, then half an hour off, or a multitude based on that.

Might solve the problem. So many mechanical tools are now built into the software and flake out too soon it's tough to get your money's worth out of things.

Posted by: Divide by Zero at March 24, 2024 05:11 PM (RKVpM)

106 You can’t buy a slow cooker anymore because of companies being terrified of food safety lawsuits. Low on modern pots is high on old ones. If you are at a thrift store and see an old one it’s often worth buying, and you can give it to someone else if you already have a real one.
Posted by: Moron Robbie


Voltage regulator on the plug?

Posted by: weft cut-loop at March 24, 2024 05:11 PM (IG4Id)

107 A few times, when my grocery store has stopped carrying something I love,I've ordered from Amazon usually at a comparable price and thrilled to continue to get these items. There is a protein drink called Trimino that is mildly carbonated and does not have an artificial sugar aftertaste. When Giant stopped carrying it, I found it on Amazon for about the same price i was paying at the grocery store. It arrived and I stuck a couple bottles in the fridge. When I took it out, happened to notice the sell by date: 10/21. Thought maybe it was 10/24 but checked and most bottles had the date purposely obscured. Tastes like crap and because it has whey, do not want to chance it. 12 bottles. $25 down the drain. Not returnable.
Just wrote a scathing review. Sigh. I just hate that I got taken.

Posted by: sharon(willow's apprentice) at March 24, 2024 05:12 PM (t/2Uw)

108 I've been using a pressure cooker since I was about 10 years old and have yet to blow one up. I did take the gauge off a little early once and blew pinto bean parts on the ceiling. My mom said, better get a step ladder and get to work.

When I use my pressure cooker for pinto beans, I put a tablespoon of red chile dissolved in cold water and a smoked hock or neck bones in them. There's a tiny bit of very gelatinous meat on those and it is good stuff. The chile is for color more than taste.

Posted by: huerfano at March 24, 2024 05:12 PM (qeiBW)

109 Our 'slow cooker' isn't. It boils everything even on the 'warm' setting.
So I've been using the oven set real low or... the pressure cooker.
Posted by: AZ deplorable moron at March 24, 2024 05:04 PM (JzerJ)

I have two slow cookers. One of them is a Proctor-Silex with High, Low, and Warm settings, and it seems to have that problem. The other is a CrockPot, with 4 or 6 hours for high, 8 or 10 hours for low, and then it stays warm when the time is up. That one is more accurate.

Posted by: Dash my lace wigs! at March 24, 2024 05:12 PM (OX9vb)

110 Wonderful thing about beans is dried and stored properly they can last a very long time. It's then turning them back to edible is trick and soaking is painless, unless your starving now.

Posted by: Skip at March 24, 2024 05:13 PM (fwDg9)

111 paying at the grocery store. It arrived and I stuck a couple bottles in the fridge. When I took it out, happened to notice the sell by date: 10/21. Thought maybe it was 10/24 but checked and most bottles had the date purposely obscured. Tastes like crap and because it has whey, do not want to chance it. 12 bottles. $25 down the drain. Not returnable.
Just wrote a scathing review. Sigh. I just hate that I got taken.
Posted by: sharon(willow's apprentice) at March 24, 2024 05:12 PM (t/2Uw
————

I would get my money back. Amazon can’t sell food past its date. And 2021? That’s gotta be illegal.

Posted by: Elric Blade at March 24, 2024 05:16 PM (jlhCk)

112 Challah bread is great for French Toast, with or without syrup. :-)

Posted by: Ralph at March 24, 2024 05:16 PM (TysyT)

113 Picked up about two pounds of catfish nuggets that will be breaded and panfried in bacon fat at some point this week. Catfish is a rare treat hereabouts and my opinion as to why that is is better left to a different thread and a different day.

For this day, a 16oz Tbone sits uncovered on the top shelf of the fridge, sporting a generous coating of rock salt. Garlic powder and fresh black pepper will be added before the whole thing is introduced to the fireplace in about two hours. It's a bit windy for the outdoor rig, don't cha know..

Posted by: Joe Kidd at March 24, 2024 05:18 PM (szKLp)

114 107 A few times, when my grocery store has stopped carrying something I love,I've ordered from Amazon usually at a comparable price and thrilled to continue to get these items. There is a protein drink called Trimino that is mildly carbonated and does not have an artificial sugar aftertaste. When Giant stopped carrying it, I found it on Amazon for about the same price i was paying at the grocery store. It arrived and I stuck a couple bottles in the fridge. When I took it out, happened to notice the sell by date: 10/21. Thought maybe it was 10/24 but checked and most bottles had the date purposely obscured. Tastes like crap and because it has whey, do not want to chance it. 12 bottles. $25 down the drain. Not returnable.
Just wrote a scathing review. Sigh. I just hate that I got taken.
Posted by: sharon(willow's apprentice) at March 24, 2024 05:12 PM (t/2Uw)

Get a refund. If you go on their automated help and tell them you were sent expired food, the computer program will refund you, especially if this is a rare request (I think if you do this too often, they will cancel a Prime membership or refuse the refund - so take a pic of the bottle, too).

Posted by: Nova Local at March 24, 2024 05:18 PM (exHjb)

115 '1 pound Canadian bacon cut into .308" cubes'

Well played, Weasel. You've won this round.

Posted by: Aetius451AD at March 24, 2024 05:19 PM (di6C2)

116 What Americans call "Canadian bacon" is neither Canadian nor bacon. You basically can't buy the real thing in the States, which is why we make our own. Have a back bacon on a kaiser bun sandwich some time in Canada and you'll see the light.
Posted by: MichiCanuck at March 24, 2024 04:24 PM (QnN8/)
~~~~~

Okay. We'll stop calling it Canadian bacon as long as you guys stop calling American cheese Canadian cheese.

Posted by: IrishEi at March 24, 2024 05:21 PM (3ImbR)

117 63 I always thought Canuckian bacon was just ham slices
Posted by: Don Black at March 24, 2024 04:40 PM (oCjPU)


Nope. It's brined and cured (not smoked) pork tenderloin. Easier to make than American (aka side) bacon. The horrid stuff sold as Canadian bacon in the States is just compressed, sliced, chunky ham sausage. Yuck.

Posted by: MichiCanuck at March 24, 2024 05:24 PM (QnN8/)

118 Sharon:
Here's Amazon's customer service number (it's not easy to find.)

888-280-4331

Posted by: IrishEi at March 24, 2024 05:25 PM (3ImbR)

119 My coup from today: Bertoli olive oil $12.49 retail. $4.99 on sale. Bought 4.

Posted by: weft cut-loop at March 24, 2024 05:26 PM (IG4Id)

120 Never blasphemy to toss fresh produce in anything, especially if the alternative is tossing it in the trash...
Posted by: Nova Local at March 24

Normally, I don’t have this problem as we eat a lot of fruits and vegetables. However, J called my 12 year old and asked her what veggies we have. She replied “only salad and broccoli”. So he bought more. She opened the fridge, but not the produce drawers. 😂

Posted by: Piper at March 24, 2024 05:28 PM (ZdaMQ)

121 >>Wonderful thing about beans is dried and stored properly they can last a very long time. It's then turning them back to edible is trick and soaking is painless, unless your starving now.

Posted by: Skip at March 24, 2024 05:13 PM

You can also stick them in the ground and grow some new ones.

Posted by: huerfano at March 24, 2024 05:31 PM (qeiBW)

122 Bought a black and white truffle infused butter. Put it on a filet and in a baked potato. Delicious. Pro tip, spray your potato with duck fat and the skin will get nice and crunchy ,even in the microwave

Posted by: Ben Had at March 24, 2024 05:33 PM (z5na9)

123 I rescued mom's 1970's avocado green Rival crock pot. It was still in the original box. I should send in a picture, as the color and design really are of that time.

Posted by: Joe Kidd at March 24, 2024 05:34 PM (szKLp)

124 I love to eat my own poop!

Posted by: The North Face Hu at March 24, 2024 05:34 PM (YJQMe)

125 Please make that go away.

Posted by: Dash my lace wigs! at March 24, 2024 05:35 PM (OX9vb)

126 120 Never blasphemy to toss fresh produce in anything, especially if the alternative is tossing it in the trash...
Posted by: Nova Local at March 24

Normally, I don’t have this problem as we eat a lot of fruits and vegetables. However, J called my 12 year old and asked her what veggies we have. She replied “only salad and broccoli”. So he bought more. She opened the fridge, but not the produce drawers. 😂
Posted by: Piper at March 24, 2024 05:28 PM (ZdaMQ)

Sounds like my kids...

Posted by: Nova Local at March 24, 2024 05:36 PM (exHjb)

127
Amazon has good tech and knows how long you've been a customer and your history of making complaints. If you've been around a while without issue, my experience is they fix stuff really fast. Like immediately.

They will however protect a vendor if you decide to slice and dice them in comments and make sure no one else sees your issue. Better to talk/chat/text to a rep.

Posted by: Divide by Zero at March 24, 2024 05:36 PM (RKVpM)

128 Odd for a cooking thread.

Posted by: Aetius451AD at March 24, 2024 05:37 PM (di6C2)

129 Odd for a cooking thread.

The Man don’t understand the concept of topics.

Posted by: Stephen Price Blair at March 24, 2024 05:39 PM (EXyHK)

130 I know someone we could volunteer to send to a Haitian bbq.

Posted by: Piper at March 24, 2024 05:40 PM (ZdaMQ)

131 No COBs around to clear it out?

Posted by: Dash my lace wigs! at March 24, 2024 05:40 PM (OX9vb)

132 Really nice looking challah

No love for sesame seeds?

Posted by: San Franpsycho at March 24, 2024 05:41 PM (RIvkX)

133 Odd for a cooking thread.
Posted by: Aetius451AD

It's the only way a troll can copy a nasty on a site, paste it, and say "look at this garbage site"...

Posted by: AZ deplorable moron at March 24, 2024 05:41 PM (JzerJ)

134 I mention the Amazon refund b/c I had to get a Peruvian pepper paste for my kid's cooking class, and it was most convenient and cheapest to get from Amazon.

When I got it the day before class, it had expired 5 days prior. I was annoyed (b/c it wasn't the cheapest item) and texted their computer auto help. It gave me the refund without even needing to chat with a person when I mentioned the expiration date.

And ultimately, I let my kid use it b/c it was just 5 days and it was just vegetable base (no oils, proteins, or something that goes bad fast like dairy).

Posted by: Nova Local at March 24, 2024 05:41 PM (exHjb)

135 The Man don’t understand the concept of topics.
Posted by: Stephen Price Blair at March 24, 2024 05:39 PM (EXyHK)

Odd that he self censored.

Free all noodle Baclava?

Posted by: Aetius451AD at March 24, 2024 05:41 PM (di6C2)

136 I also enjoy my dog's poop.

Posted by: The North Face Hu at March 24, 2024 05:43 PM (YJQMe)

137 Well, who doesn't like baclava?

Posted by: Aetius451AD at March 24, 2024 05:43 PM (di6C2)

138
site:acecomments.mu.nu (YJQMe)

No history. Probably SPLC.

Posted by: Divide by Zero at March 24, 2024 05:44 PM (RKVpM)

139 Troll got noticed and commented on. Just ignore the piece of shit.

Posted by: Ben Had at March 24, 2024 05:44 PM (z5na9)

140 Older slow cookers are generally still available in thrift stores and estate sales. About five years ago I noticed a bunch of removable-crock crockpots hit the local Goodwills for about $5. They’ve been inching back up.

I bought a non-removable 3-½ crock crockpot back in the nineties. Great slow cooker but horrible for washing. I’ve since replaced it with a removable version, and got a backup. Last summer at an estate sale I also finally replaced my modern 6-quart oval slow cooker with an older 5-quart round. The 6-quart was too big for me. The only time it ever got used was when the neighbors needed it for their extended parties. So now, it’s theirs.

Posted by: Stephen Price Blair at March 24, 2024 05:44 PM (EXyHK)

141 I would get my money back. Amazon can’t sell food past its date. And 2021? That’s gotta be illegal.

Posted by: Elric Blade at March 24, 2024 05:16 PM (jlhCk)

Amazon wasn't the seller. That was the problem. No refunds.

Posted by: sharon(willow's apprentice) at March 24, 2024 05:45 PM (t/2Uw)

142 Some of us just have the yeast bread baking gene, looks like CBD’s niece sure does! It missed me, unfortunately.
Posted by: kallisto at March 24, 2024 04:15 PM (x+gf

How do ya get to Carnegie Hall ?

Posted by: JT at March 24, 2024 05:45 PM (T4tVD)

143 I find most traditional Jewish food to be repellent and basically a test of commitment, but I do like a good challah. And that looks like a good challah.
Posted by: Elric Blade at March 24, 2024 05:10 PM (jlhCk)
===
No love for bagel and lox?

Posted by: San Franpsycho at March 24, 2024 05:46 PM (RIvkX)

144 Gripledrop snuglfleet copgrungled ploog

Posted by: The North Face Hu at March 24, 2024 05:46 PM (YJQMe)

145 Shoot, was gone for a bit and didn;t see the ability to dispute. Hmmm. Return policy seemed pretty clear.

Posted by: sharon(willow's apprentice) at March 24, 2024 05:47 PM (t/2Uw)

146 CBD has been notified

Posted by: Ben Had at March 24, 2024 05:47 PM (z5na9)

147 Odd that he self censored.

I suspect that the blog blocks certain words.

Well, I know that the blog blocks certain words, but not if it blocks those.

This is almost literally that meme that was going around a few months ago. Poor fed posts hoping for a response, and gets recipes and comments on his grammar.

Posted by: Stephen Price Blair at March 24, 2024 05:47 PM (EXyHK)

148 141 I would get my money back. Amazon can’t sell food past its date. And 2021? That’s gotta be illegal.

Posted by: Elric Blade at March 24, 2024 05:16 PM (jlhCk)

Amazon wasn't the seller. That was the problem. No refunds.
Posted by: sharon(willow's apprentice) at March 24, 2024 05:45 PM (t/2Uw)

If it was sold through Amazon (even as a 3rd party seller), I still think you can get refunded. It can't hurt to try.

Posted by: Nova Local at March 24, 2024 05:47 PM (exHjb)

149 Just ignore the trolls. Without attention, they usually wander off.

Posted by: CharlieBrown'sDildo at March 24, 2024 05:53 PM (gSZYf)

150 Thanks, CBD.

Posted by: olddog in mo at March 24, 2024 05:53 PM (ju2Fy)

151
Posted by: Stephen Price Blair at March 24, 2024 05:44 PM (EXyHK)

Mine is a one-piece and for cleaning I just fill it half way with soapy water, and turn it on for an hour. It is a bit on the small side (2 quarts) so rinsing it in the sink isn't too cumbersome.

Posted by: Joe Kidd at March 24, 2024 05:53 PM (szKLp)

152 Wife is going to make me a batch of potato soup. I love that stuff.

Posted by: Ronster at March 24, 2024 05:53 PM (X/vd3)

153 I saw someone use her countertop roaster oven to cook down a large batch of tomatoes for making tomato sauce. It worked well, but she was cooking 15 quarts of tomatoes at the start.

The roaster ovens do have a "keep warm" setting, and I suspect if you have less to cook, you could put in a couple of inches of water, and then put what you want to cook in a pyrex or steel bowl

Posted by: Kindltot at March 24, 2024 05:57 PM (D7oie)

154 152 Wife is going to make me a batch of potato soup. I love that stuff.
Posted by: Ronster at March 24, 2024 05:53 PM (X/vd3)

One of the gals that worked for me a ways back had one she brought to a lunch which was standard cheese, potatoes, onion, bacon. Never have found a good recipe match though. Delicious stuff.

Posted by: Aetius451AD at March 24, 2024 05:58 PM (di6C2)

155

Truth persist. Perhaps the greatest tragedy of our lives.

Posted by: The North Face at March 24, 2024 05:58 PM (7xhlD)

156 Wow Wow. Thank you people. Amazon just refunded my money! It took like 3 minutes. I'm astounded!

Posted by: sharon(willow's apprentice) at March 24, 2024 05:58 PM (t/2Uw)

157 Who said The Horde doesn't give good advice?

Posted by: sharon(willow's apprentice) at March 24, 2024 05:59 PM (t/2Uw)

158 It is a bit on the small side (2 quarts) so rinsing it in the sink isn't too cumbersome.

Yes, that would probably be fine. Even at 3-½, though, it was unwieldy in or out of the sink. But then, I’m clumsy. It’s nice just being able to put the crock in the dishwasher.

Posted by: Stephen Price Blair at March 24, 2024 05:59 PM (EXyHK)

159 153 I saw someone use her countertop roaster oven to cook down a large batch of tomatoes for making tomato sauce. It worked well, but she was cooking 15 quarts of tomatoes at the start.

Posted by: Kindltot at March 24, 2024 05:57 PM (D7oie)

At your suggestion, I did that last summer. It worked great! I had just about six quarts, simmered it down to about five overnight, without having to babysit it. I left the lid askew for evaporation.

Posted by: Dash my lace wigs! at March 24, 2024 06:01 PM (OX9vb)

160 Amazon rep also said they would report the third party seller. That makes me even happier.

Posted by: sharon(willow's apprentice) at March 24, 2024 06:01 PM (t/2Uw)

161 When I cook beans I add both bacon and smoked ham hocks to the process.

Posted by: Ben Had at March 24, 2024 06:04 PM (z5na9)

162 Anniversary is coming up, but actual date is inconvenient. So tonight is Anniversary-Adjacent, and we are having a surf-and-turf feast: I am grilling rib-eyes and wifey is making her own version of world-class Seafood Carbonara. We are at the stage where we'd rather enjoy our own meals, our way, than go out and be disappointed for thrice the price. Plus we can drink our way through all the courses, without concern. Life is good.

Cheers, y'all. Rittenhouse Rye for me, Prosecco for wifey.


Posted by: goatexchange at March 24, 2024 06:04 PM (fKwU8)

163 I find most traditional Jewish food to be repellent

I don't know what constitutes traditional, but the steady decline of Jewish delis is a tragedy. Some of the best food that's ever been.

Posted by: but I like delis in general at March 24, 2024 06:04 PM (2yF4q)

164 Correction--I simmered the tomato sauce in a crockpot, not a roaster.

Posted by: Dash my lace wigs! at March 24, 2024 06:04 PM (OX9vb)

165 Never have found a good recipe match though.

This is probably not the one, but I like it a lot. It was called “Cream of Potato Soup Supreme” in the 1972 Southern Living Southwest Cookbook

The original may well have called for bacon instead of ham. I often use replace bacon with ham in recipes, because while bacon makes everything better, few things make bacon better. Whereas ham makes everything better and everything makes ham better.

Ingredients follow.

Posted by: Stephen Price Blair at March 24, 2024 06:05 PM (EXyHK)

166 Cream of Potato Soup

Ingredients: 4 medium potatoes, diced; ¼ cup chopped ham; ¼ cup minced onion; 2 tbsp butter; 3 cups milk; ½ cup grated cheddar; 1 tsp Worcestershire sauce; 1 tbsp minced parsley; ½ tsp nutmeg; ¼ tsp dry mustard; dash of red pepper; 2 tsp salt.

Steps: Cook potatoes in boiling, salted water until tender, then drain. Mash. Sauté the ham and onion in butter in a large saucepan until light brown. Add potatoes and the remaining ingredients and cook over low heat until cheese is melted, stirring frequently. 4-6 servings.

Posted by: Stephen Price Blair at March 24, 2024 06:06 PM (EXyHK)

167 If that works, thank Lois Demetro.

Posted by: Stephen Price Blair at March 24, 2024 06:07 PM (EXyHK)

168 We made challah for our wedding. We had to break up the recipe because doing a single loaf literally wouldn't fit in the oven.

It was lovely, though. and we have made it on occasion since. It's a great bread, especially for a celebration.

(And that is a beautiful loaf. Kudos to your niece!)

Posted by: GWB at March 24, 2024 06:08 PM (69JzL)

169 167 If that works, thank Lois Demetro.
Posted by: Stephen Price Blair at March 24, 2024 06:07 PM (EXyHK)

I'll try it out. Thanks.

Posted by: Aetius451AD at March 24, 2024 06:09 PM (di6C2)

170 Wife puts kielbasa in her potato soup.

Posted by: Ronster at March 24, 2024 06:11 PM (X/vd3)

171 Wimping out on cooking so I air frying some pre-made pierogie

Posted by: Ben Had at March 24, 2024 06:13 PM (z5na9)

172 My uncle use to put ham cubes in potato soup, same thing.
It was good

Posted by: Skip at March 24, 2024 06:14 PM (fwDg9)

173 The bartender the first night at my 35th college reunion gave me 2 beers free. I asked him to fill up my old class/squadron mug - he liked the mug so much he gave me the beer (it takes 2 to fill up) for free. (I left him a good tip.)

Then, two nights later we had the real dinner. He made sure I had proper drinks. No splash of booze in these - proper amounts of alcohol. And he chatted with me again.
(He asked why I didn't bring the mug back for the formal dinner. I informed him I didn't think it would be proper to make him put an Old Fashioned in that mug.)

Yes, treating people like something more than an automaton creates real connections and (usually) good results.

Posted by: GWB at March 24, 2024 06:15 PM (69JzL)

174
There's a thread idea for CBD - the best soup. I'd say New England Clam Chowder followed by Pea Soup.

I can't imagine there would be any disagreement there. After all, we're all an orange wearing cult.

Posted by: Divide by Zero at March 24, 2024 06:16 PM (RKVpM)

175 Wife making her world famous Japanese chili -

ie. Mabodofu

for dinner tonight. Always a nice meal.

Posted by: naturalfake at March 24, 2024 06:16 PM (nFnyb)

176 There's a thread idea for CBD - the best soup. I'd say New England Clam Chowder followed by Pea Soup.

I can't imagine there would be any disagreement there. After all, we're all an orange wearing cult.
Posted by: Divide by Zero at March 24, 2024 06:16 PM (RKVpM)

*shakes head sadly*

Posted by: Aetius451AD at March 24, 2024 06:17 PM (di6C2)

177 GWB, I have a picture of my grandfather slicing the Challah at my wedding in my wedding album. Nice memory.

Posted by: sharon(willow's apprentice) at March 24, 2024 06:17 PM (t/2Uw)

178 ie. Mabodofu


Gesundheidt !

Posted by: JT at March 24, 2024 06:17 PM (T4tVD)

179 Kielbasa in potato soup can be really good. Or a spicy Italian sausage.

I use the technique of putting mashed potatoes in my ham bone potato soup to thicken it. You have to mash them really fine to get it to dissolve properly. And then keep stirring to keep them dissolved as it cooks. (I'm going to try using potato starch, instead. To compare.)

Posted by: GWB at March 24, 2024 06:18 PM (69JzL)

180 I'd say New England Clam Chowder followed by Pea Soup.
Posted by: Divide by Zero at March 24, 2024 06:16 PM (RKVpM)

I'd say chowder followed by pea soup would end up with pea soup followed by chowder. IYKYK. Maybe some head spinning.

Posted by: GWB at March 24, 2024 06:19 PM (69JzL)

181 The 9mm of bacon.

Damn. Cruelty Level: Chuy

Posted by: RedMindBlueState at March 24, 2024 06:20 PM (Wnv9h)

182 Wife making her world famous Japanese chili -

ie. Mabodofu

for dinner tonight. Always a nice meal.
Posted by: naturalfake

The spices sound great, chicken instead of tofu and I'll try it.

Posted by: AZ deplorable moron at March 24, 2024 06:20 PM (JzerJ)

183 175 Wife making her world famous Japanese chili -

ie. Mabodofu

for dinner tonight. Always a nice meal.
Posted by: naturalfake at March

This sounds really interesting! I would love to see the recipe and technique tips.

Posted by: Piper at March 24, 2024 06:20 PM (ZdaMQ)

184 Now I have to try it. Making potato soup with instant mashed potatoes.

Posted by: Ben Had at March 24, 2024 06:20 PM (z5na9)

185 Longtime Baltimore Orioles owner and lawyer Peter Angelos has died at the age of 94.

How would Barbecue prepare and serve him??

Posted by: andycanuck (2yu8s) at March 24, 2024 06:22 PM (2yu8s)

186 It appears The Horde consensus is that Challah French Toast is an excellent delivery vehicle for maple syrup!

Posted by: Duncanthrax at March 24, 2024 06:23 PM (a3Q+t)

187 Troll got noticed and commented on. Just ignore the piece of shit.
Posted by: Ben Had at March 24, 2024 05:44 PM


Honestly...how lame does your life have to be that you're trolling the Food Thread?

Posted by: RedMindBlueState at March 24, 2024 06:24 PM (Wnv9h)

188 RMBS, whatcha cookin today?

Posted by: Ben Had at March 24, 2024 06:24 PM (z5na9)

189 Longtime Baltimore Orioles owner and lawyer Peter Angelos has died at the age of 94.

How would Barbecue prepare and serve him??
Posted by: andycanuck (2yu8s) at March 24, 2024 06:22 PM


At that age, I'm guessing a long braise. But I defer to his expertise.

Posted by: RedMindBlueState at March 24, 2024 06:25 PM (Wnv9h)

190 RMBS, whatcha cookin today?
Posted by: Ben Had at March 24, 2024 06:24 PM


Nothing actually cooked today, but I made some nice miso butter glazed roasted carrots yesterday, and I'm noshing on a nice chickpea stew at the moment.

Posted by: RedMindBlueState at March 24, 2024 06:26 PM (Wnv9h)

191 Nice memory.
Posted by: sharon(willow's apprentice) at March 24, 2024 06:17 PM (t/2Uw)

Very nice, indeed.

Posted by: GWB at March 24, 2024 06:26 PM (69JzL)

192 3 fresh hot biscuits dripping with honey and Kerrygold unsalted butter. A nice light supper, after eating mostly salad for balance of the day.

Posted by: Eromero at March 24, 2024 06:28 PM (NxC5+)

193 Honestly...how lame does your life have to be that you're trolling the Food Thread?
Posted by: RedMindBlueState at March 24, 2024 06:24 PM (Wnv9h)

Maybe he's just really hungry?

Posted by: GWB at March 24, 2024 06:28 PM (69JzL)

194 Okay. Canadian Bacon? Really? The 9mm of bacon.

To be fair, Weasel specified .308 inch cubes, while 9mm bullets mike in at .355 inches.

I realize you're trying to make a point, but when it comes to gunz, and references thereunto, precision AND accuracy are important.

Not to mention that Weasel IS an Honorary Texan.

#Don'tMessWithTexas

Posted by: Duncanthrax at March 24, 2024 06:28 PM (a3Q+t)

195 Honestly...how lame does your life have to be that you're trolling the Food Thread?
Posted by: RedMindBlueState at March 24, 2024 06:24 PM (Wnv9h)

Maybe he's just really hungry?
Posted by: GWB at March 24, 2024 06:28 PM


If he wasn't before, I'm sure he is now. I mean, the WeaselBeenz alone....

Posted by: RedMindBlueState at March 24, 2024 06:29 PM (Wnv9h)

196 Posted by: Duncanthrax at March 24, 2024 06:23 PM (a3Q+t)

Loathsome.

Posted by: CharlieBrown'sDildo at March 24, 2024 06:29 PM (gSZYf)

197 Honestly...how lame does your life have to be that you're trolling the Food Thread?
Posted by: RedMindBlueState

He wanted someone to throw him a bone !

Posted by: JT at March 24, 2024 06:29 PM (T4tVD)

198 Okay. We'll stop calling it Canadian bacon as long as you guys stop calling American cheese Canadian cheese.
Posted by: IrishEi at March 24, 2024 05:21 PM (3ImbR)


I've never heard of Canadian cheese, other than aged cheddar. I do remember "Kraft slices", otherwise referred to as "processed cheese food". Yum. We never had government cheese, iirc.

There was a classic Wayne and Shuster comedy parody commercial with a recipe for Holiday Loaf. It included every product ever made by Kraft, especially lots and lots of shortening.

Posted by: MichiCanuck at March 24, 2024 06:30 PM (QnN8/)

199 You can't go wrong with frozen peanutbutter Kandy Kakes

Posted by: Skip at March 24, 2024 06:31 PM (fwDg9)

200 How would Barbecue prepare and serve him??
Posted by: andycanuck (2yu8s) at March 24, 2024 06:22 PM (2yu8s)

Since the topic has been broached...
Has anyone seen the video out Bakersfield? The derelict dude and the woman who was killed by the train? If you haven't already, look up "woman leg train accident bakersfield."

I won't mention it again. Erp.

Posted by: GWB at March 24, 2024 06:31 PM (69JzL)

201 Food FWP. No leftovers. But sure was good.

Posted by: olddog in mo at March 24, 2024 06:33 PM (ju2Fy)

202 olddog, what did you have?

Posted by: Ben Had at March 24, 2024 06:34 PM (z5na9)

203 https://tinyurl.com/p7b5t9bn
20 Tweets from Bad Blue

Posted by: Skip at March 24, 2024 06:35 PM (fwDg9)

204 Hi Ben Had.

90 We're cleaning out the frig. Chicken quarters tonight. Coated w/ Tuscan Herb olive oil and a roasted garlic, rosemary, sea salt seasoning spice. Sauteed garlic and mushrooms. Roasted cherry tomatoes. Daughter's making some kind of green bean dish.
Posted by: olddog in mo at March 24, 2024 04:59

Posted by: olddog in mo at March 24, 2024 06:36 PM (ju2Fy)

205 The chicken quarters came out great.

Posted by: olddog in mo at March 24, 2024 06:37 PM (ju2Fy)

206 I will also point out that directly comparing .355" to .308" is an almost surefire way to get Wesley Crusher to comment on the Thread.

Posted by: Duncanthrax at March 24, 2024 06:39 PM (a3Q+t)

207 Oh look, it's scotch time already

Posted by: Skip at March 24, 2024 06:43 PM (fwDg9)

208 Thanks Skip !

Posted by: JT at March 24, 2024 06:43 PM (T4tVD)

209 I won't mention it again. Erp.

Man. Bugs are one thing, but I am really
not looking forward to Food Threads of The Future.

Posted by: Way, Way Downriver at March 24, 2024 06:45 PM (zdLoL)

210 197 Honestly...how lame does your life have to be that you're trolling the Food Thread?
Posted by: RedMindBlueState

He wanted someone to throw him a bone !
Posted by: JT at March 24, 2024 06:29 PM (T4tVD)

I don't think the Paolo swings from that side of the plate.

Posted by: Aetius451AD at March 24, 2024 06:45 PM (di6C2)

211 Skip, the drinking lamp is lit a little earlier around here.

Posted by: Ben Had at March 24, 2024 06:46 PM (z5na9)

212 This sounds really interesting! I would love to see the recipe and technique tips.
Posted by: Piper at March 24, 2024 06:20 PM (ZdaMQ)


Unfortunately, her recipe is one of those pinch of this/hand full of that kind of things but there's several online.

Here's one that looks good but is different than her's:

https://japan.recipetineats.com/mabodofu-mapo-tofu/

The lovely and gourmets Mrs natural fake's recipe is half-beef, half-pork,. She also uses tobanjon, and ketchup(!) as well as lots of garlic and ginger. Other stuff too, but that's just my memory from watching her make it.


Posted by: naturalfake at March 24, 2024 06:46 PM (nFnyb)

213 The lovely and gourmets Mrs natural fake's recipe is half-beef, half-pork,. She also uses tobanjon, and ketchup(!) as well as lots of garlic and ginger. Other stuff too, but that's just my memory from watching her make it.
Posted by: naturalfake

Half beef and half pork would work instead of my previous chicken use comment.
I'll bet it tastes great.

Posted by: AZ deplorable moron at March 24, 2024 06:49 PM (JzerJ)

214 Huh. So... Nelson Peltz shows up in the article linked over at Insty on Ben and Jerry's going full anti-Israel. Evidently he is on the Unilever board and broke the B&J boycott of Israel by selling the distribution rights to a local distributor. Note: He is also the one pushing on Iger at Disney. Guy gets around. He at least seems to be making the right enemies.

Posted by: Aetius451AD at March 24, 2024 06:50 PM (di6C2)

215 Sorry, that was OT, but ... Ice Cream?

Posted by: Aetius451AD at March 24, 2024 06:50 PM (di6C2)

216 Skip, the drinking lamp is lit a little earlier around here.
Posted by: Ben Had at March 24, 2024 06:46 PM


*raises glass*

Cheers, Ben Had!

Posted by: RedMindBlueState at March 24, 2024 06:53 PM (Wnv9h)

217 A mix of venison, wild pork, and 80/20 CAB, tomatoes and green chilies chopped, chopped onion and red bell pepper, worschiptershire and kechup (nothing heinz). Crushed club crackers and eggs. Meatloaf of the gods is what it is.

Posted by: Eromero at March 24, 2024 06:54 PM (NxC5+)

218 RMBS nothing better than a drink with friends. Clink

Posted by: Ben Had at March 24, 2024 06:55 PM (z5na9)

219 Roasting a piece of salmon and haricots verts in the oven with leftover yellow rice from a couple of says ago. Was surprised at how well green beans did int he oven. Makes for less mess.
Kitchen hack on freezing fish. I almost alwasy have to freeze half of my fish purchase. I put in sandwhich baggie and then freezer baggie with a slice of lemon. Doesn't smell fish and I can alwasy find the piece of fish I'm looking for because it is easy to spot the lemon slice.

Posted by: sharon(willow's apprentice) at March 24, 2024 06:56 PM (t/2Uw)

220 Aww, forget to mention made Gruel this morning, bit thicker than should have with oatmeal. Nutmeg, butter, little sugar and cognac
It was good, will do it again

Posted by: Skip at March 24, 2024 06:59 PM (fwDg9)

221 I've never heard of Canadian cheese, other than aged cheddar. I do remember "Kraft slices", otherwise referred to as "processed cheese food". Yum. We never had government cheese, iirc.
Posted by: MichiCanuck at March 24, 2024 06:30 PM (QnN8/)
~~~~~

It was a long time ago. Was camping in Nova Scotia and saw that in a store.

Posted by: IrishEi at March 24, 2024 06:59 PM (3ImbR)

222 WEASELS FAMOUS GUN THREAD IS NOOD

Posted by: Skip at March 24, 2024 07:01 PM (fwDg9)

223 I bought five pounds of sun dried tomatoes. Opened the bag and there was mold through the middle of it. Wasn't supposed to be refundable so I took a picture and added it to a one star review. Vendor contacted me and asked if I wanted replacement or refund. I asked for refund and got it. I took down the picture, updated review and gave them another star for customer service.

Posted by: Notsothoreau at March 24, 2024 07:04 PM (yeEu9)

224 Steps: Cook potatoes in boiling, salted water until tender, then drain. Mash. Sauté the ham and onion in butter in a large saucepan until light brown. Add potatoes and the remaining ingredients and cook over low heat until cheese is melted, stirring frequently. 4-6 servings.

Posted by: Stephen Price Blair at March 24, 2024 06:06 PM (EXyHK)

Looks good. I have everything but the potatoes.

Posted by: javems at March 24, 2024 07:04 PM (8I4hW)

225 Pooky's niece did an experiment for the spring science fair to test how much salt boils water the fastest. The result was half a teaspoon (I believe for four cups of water). They tested all the way up to a cup-blegh don't want to eat anything boiled in that!

Posted by: pookysgirl boils without salt anyway at March 24, 2024 07:15 PM (dtlDP)

226 I use Morton's Coarse-Grained Kosher Salt. If that's not available, I have to spring for the MUCH pricier David's - but the grain sizes are similar. Sea salt? Please … affectation comes with a big ticket pricetag ...

Posted by: Dr_No at March 24, 2024 07:20 PM (ayRl+)

227 199 You can't go wrong with frozen peanutbutter Kandy Kakes

A delicacy, to be sure.

Easter Sunday I’ll be able to eat sweets again. Looking forward to it!

Posted by: kallisto at March 24, 2024 07:23 PM (x+gf8)

228 Posted by: Joe Kidd at March 24, 2024 05:34 PM (szKLp)

I hope you do post a pic, maybe next Food Thread?

I imagine the avocado green slow cooker would demand a good price on Etsy or other sites. I was stunned when I saw what my Pyrex pieces are currently getting.

Posted by: kallisto at March 24, 2024 07:34 PM (x+gf8)

229 225 Pooky's niece did an experiment for the spring science fair to test how much salt boils water the fastest. The result was half a teaspoon (I believe for four cups of water). They tested all the way up to a cup-blegh don't want to eat anything boiled in that!
Posted by: pookysgirl boils without salt

This is cool she did this, I was always told you couldn’t add enough salt to change the speed without making it gross, so the salt was just for flavor. Guess I should not have trusted this advice!

Posted by: Piper at March 24, 2024 07:47 PM (ZdaMQ)

230 Gumb thread up.

Posted by: weft cut-loop at March 24, 2024 07:58 PM (IG4Id)

231 I can do a great focaccia (fave is topped with carmelized onions, spicy italian sausage and asparagus tips) but for the life of me I cannot bake any other type of bread. I've wasted so much flour and yeast trying to no avail. So I recently threw in the towel.

Posted by: S.Lynn at March 25, 2024 09:51 PM (mPhDb)

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