Food Thread: Grits? Polenta? I Say Tomato...You Say Tomahto!

What's the difference between "Polenta" and "Grits?"

About $2/pound!

Other than that I think they are identical.

We had our delightful neighbors over for dinner last night, and I served, among many other delicious foods (more anon), polenta with Parmesan cheese. They are from Texas via Tennessee and New Orleans, so they are well acquainted with the glories of American cooking, but asked what the difference was.

The answer of course is that they are identical. Oh, the Italians do a few different things with their corn meal, and I love a good chunk of fried polenta. But the American use of corn meal is second to none, and I suggested last night that the classic preparation of shrimp and grits is one of the glories of American cooking, and a dish that can hold its own against the best that the rest of the world has to offer. But...my comment about the difference being price was a bit hyperbolic. There are gourmet grits that are just as expensive as the fancy-pants polenta at the gourmet store.

Luckily even cheapo grits tastes pretty good, and I usually order it when I see it on the menu, especially in the more sophisticated food regions in America. it's usually just okay in the Northeast (probably instant), but in the South it is often excellent.

If you want a starch to go along with your meal, it's hard to beat, especially if you mix in a large amount of fat....cheese or bacon works nicely!

******
If a classic Gimlet is made with lime juice, then what is the drink called if it is made with grapefruit?

A Graplet?

Fine...we're going with that. And I'm going to have one tonight!

******

Longtime commenter "Moki" is the proximate cause of my recent weight gain, because I can't resist her thick pita with fresh hummus. It's also really easy to make, and the thickness can be easily varied with a rolling pin.

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There's a cooking website (blog?) called "How Sweet Eats." Yeah...whatever. I was looking for a recipe for a fantastic Kale and Cabbage Salad (just shut up!) I had a couple of times at a good restaurant, and that website's recipe seemed to be pretty close.

But...it did the all-too-common bullsh*t with 28 paragraphs of blather before the recipe. Hey...Food website writer! I don't want to hear about your bowel movements and favorite nail polish and what your kids said while you were making the dish. I want the f*cking recipe. That's it. If you play nice, give me the recipe, and it's good; I will link to your site.

But if you jerk me around and jabber like an assh*le and try to get me to click on the 17 links you embed, then I will try my hardest to ignore you and provide the information another way.

And I will! Because the salad was excellent, and is a strong contender for "Dildo's Most Surprising foods."

******
48 Hour Sous Vide Beef Short Ribs. Delicious, easy, and perfect for a dinner whose timing is unsure. All it needs is five minutes on a hot grill to give it some color, and the meal is complete. The long slow cook renders the fat, but keeps the meat wonderfully moist and tender. 140 degrees for those in the know.

Give it a try; you will not be disappointed.

******

The lowly Chocolate Chip Cookie.

Lowly...or the pinnacle of the baker's art? You be the judge, but as a dessert, a fresh-baked CCC with a scoop of good ice cream is nothing to scoff at. Specifically "Cookies 'N Cream" from Stew Leonard's. It's a good version because the cookie part isn't too sweet.

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Yes, the thread is a bit abbreviated. I figure many of you are celebrating Easter with family and friends, so i'll save my best stuff for next week.

Seriously, I hope all of you have a wonderful Easter; both religious and social!

******
Good butter, 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

Posted by: Muchas buchas at March 31, 2024 04:00 PM (FiEQz)

2 Hunger!!!

Posted by: Diogenes at March 31, 2024 04:01 PM (W/lyH)

3 I'd of been first but stopped to look at the CC cookies.

Posted by: Diogenes at March 31, 2024 04:02 PM (W/lyH)

4 Hope everyone is having a great Easter

Posted by: Skip at March 31, 2024 04:02 PM (w0MX9)

5 I'd of been first but stopped to look at the CC cookies.

Posted by: Diogenes at March 31, 2024 04:02 PM (W/lyH)

Scratch & Sniff!

Posted by: CharlieBrown'sDildo at March 31, 2024 04:03 PM (gSZYf)

6 Surprised the better half with deviled eggs today.
Diced dill pickles, mayo, dijon, salt, pepper, pinch of garlic powder, crumpled bacon, and smoked paprika. They were a hit.

Posted by: AZ deplorable moron at March 31, 2024 04:04 PM (bZRuM)

7 hiya

Posted by: JT at March 31, 2024 04:04 PM (T4tVD)

8 Grits with butter, salt and pepper.
Ambrosia.

Posted by: AZ deplorable moron at March 31, 2024 04:04 PM (bZRuM)

9 Heading out for Easter in a few minutes b/c I found deals on whole duck and beef rib roast this week, so I made 2 holidays meals and an duck organ and orange veg risotto on the weekdays (aka, both meats made 2 meals b/c that's how holiday meat deals become really affordable). So everyone ate REALLY well...and it's time for my cooking break.

So, Easter's "technical" dinner is last weekend's skipped birthday burgers meal. Kids are all excited b/c we don't go out a lot, so this will be a treat.

PS - If anyone thinks you can't make a killer risotto without dairy, they haven't met homemade duck broth and duck fat...

Posted by: Nova Local at March 31, 2024 04:05 PM (exHjb)

10 We're having chicken casserole with biscuits for Easter

Posted by: Miley, okravangelist at March 31, 2024 04:06 PM (w6EFb)

11 I'm making American Waygu short ribs for dinner. I was going to sous vide them but didn't have time yesterday so the old fashioned dutch oven method it is. I got them at Costco and they were vacuum packed but very meaty looking so I grabbed a pack. Turns out they were off the bone... We'll see how they turn out in a bit.

Posted by: lin-duh at March 31, 2024 04:06 PM (3ZenB)

12 Technically, grits are corn meal. Polenta is wheat pasta.

Okay. fight about it among yourselves.

Posted by: No One of Any Consequence at March 31, 2024 04:06 PM (VuZH8)

13 Well, I'm on the outs with this one because I loathe hominy and all its works. Grits, polenta, posole, menudo. All of them.

Yes, I am a Texan so I "get" southern and southwestern. I just hate hominy. I have no idea why. It never did anything bad to me that I recall.

Posted by: Art Rondelet of Malmsey at March 31, 2024 04:07 PM (FEVMW)

14 Grits with butter, salt and pepper.

Posted by: AZ deplorable moron at March 31, 2024 04:04 PM (bZRuM)

A simple as it gets, and amazingly delicious.

Posted by: CharlieBrown'sDildo at March 31, 2024 04:07 PM (gSZYf)

15 Kid made cross buns for our Easter breakfast.

They can't be hot crossed buns b/c of the huge liberties - no dairy, all whole wheat flour (yup, the health kid), dried apricots and cherries and a REALLY tart lemon glaze (still the health kid) with a vanilla icing cross. But they were really tasty. A little dense, though, so I did tell her next year to add a little white flour so we get more bun and less British pudding density.

Posted by: Nova Local at March 31, 2024 04:08 PM (exHjb)

16 Shrimp and grits is one of the glories of American cooking

That's the signature cooking in Charleston and I love it.

Posted by: vic at March 31, 2024 04:10 PM (A5THL)

17 Only thing Stew Leonard's makes that I like are pferrernusse

Posted by: NYCDRVR at March 31, 2024 04:10 PM (IG7T0)

18 Meanwhile, I have perfected the cooking of grits. 2 cups of water, 3/4 tsp salt, 7 T grits. Once it begins to simmer, I turn it to the second lowest heat setting and stir every minute or so as it approaches doneness. As Cousin Vinny says, 20 minutes will do it. I keep the lid off because I want to be able to eat them with a fork.

We are white grits people. Mama spoons them over cheese, but Publius and I are purists. No cream or dairy.

Posted by: Miley, okravangelist at March 31, 2024 04:10 PM (w6EFb)

19 Their butcher shop is great, tho.

Posted by: NYCDRVR at March 31, 2024 04:11 PM (IG7T0)

20 I just hate hominy.

Posted by: Art Rondelet of Malmsey at March 31, 2024 04:07 PM (FEVMW)

BURN THE WITCH!

Posted by: CharlieBrown'sDildo at March 31, 2024 04:11 PM (gSZYf)

21 My clan is divided regarding grits. Some say Never!. Some say butter, salt and pepper. Some say cream and sugar.

I am in the butter, salt and pepper group.

Posted by: Pug Mahon, Come Sail Away with me, You guys at March 31, 2024 04:12 PM (MvA9C)

22 14 Grits with butter, salt and pepper.

Posted by: AZ deplorable moron at March 31, 2024 04:04 PM (bZRuM)

Grits here are grits with caramelized onions and homemade duck broth, salmon broth, or ham broth with some olive oil, pepper (and salt if needed, depending which broth). Green onions on top if you need more onion.

If anyone is looking for the total allergy free option (okay, the salmon broth is an allergy issue for some, but if you have homemade salmon bones and head from a fresh fish, and your kid won't eat soup again, it makes a killer grit)...

In fact, never toss protein bones - make a broth and bury it in grits if you don't want yet another soup. It's dynamite.

Posted by: Nova Local at March 31, 2024 04:12 PM (exHjb)

23 South Carolina women have made it to the Final Four.

Posted by: Miley, okravangelist at March 31, 2024 04:12 PM (w6EFb)

24 I did tell her next year to add a little white flour so we get more bun and less British pudding density.
Posted by: Nova Local

You're going to wait a year before having them again?
You're meaner than I thought!

Posted by: AZ deplorable moron at March 31, 2024 04:14 PM (bZRuM)

25 There is a restaurant down here, Zia's", that offers a side called "Roasted Corn Grits". They roast ears of corn and mix some of the kernels into the corn grits plus some unknown quantity of butter. They sprinkle some diced greed onions on top for garnish. One of the top 5 best tasting dishes I've ever eaten. They also sell them by the quart.

Posted by: javems at March 31, 2024 04:14 PM (c+cQQ)

26 Sous viding a leg of lamb and slow smoking a prime rib for Easter. Not to brag but I make the best shrimp and grits you ever tasted. And a pretty mean orecchiette with sausage and broccoli rabe

Posted by: Pork is my metier at March 31, 2024 04:14 PM (jeuzB)

27 Mmmmmm! Grits!

Posted by: Weasel at March 31, 2024 04:14 PM (RG6z4)

28 My Grandpa put grape jelly on his grits. He was from Maryland but we didn't hold it against him.

Posted by: fd at March 31, 2024 04:15 PM (vFG9F)

29 Now this is surprising- I make a very good pot of slow cook cheese grits, but I never knew that Polenta was the same thing!

Posted by: Tom Servo at March 31, 2024 04:15 PM (Eo+Kz)

30 24 I did tell her next year to add a little white flour so we get more bun and less British pudding density.
Posted by: Nova Local

You're going to wait a year before having them again?
You're meaner than I thought!
Posted by: AZ deplorable moron at March 31, 2024 04:14 PM (bZRuM)

Well, I doubt she'll put crosses on her next version before then, so they won't technically be cross buns til Easter. She likes to bake a lot of things, and new things...so we do tend to be guinea pigs!

Posted by: Nova Local at March 31, 2024 04:15 PM (exHjb)

31 We make grits on cool winter mornings. Two-thirds cup grits, two cups water, tablespoon of butter and two-thirds teaspoon of salt. Simmer about 20 to 25 minutes. Add a couple tablespoons of half and half as they start to tighten. Serve thick with salt pepper and butter.

Put leftovers in a shallow pan and refrigerate. Fry in bacon grease as polenta.

When my brother in law and I used to take motorcycle trips out of Indy, we could chart our position by grits. In Indiana they weren’t available. In Kentuckyand Tennessee they weren’t on the menu but they had them if you asked. In Alabama or Georgia they just showed up on the plate. In Arkansas and Texas they were available on request. North of Arkansas, they weren’t available.

Posted by: Advo at March 31, 2024 04:15 PM (VHN21)

32 In fact, never toss protein bones - make a broth and bury it in grits if you don't want yet another soup. It's dynamite.
Posted by: Nova Local

Stock. You make stock with bones. No, I will not let this one go.

Posted by: every californian at March 31, 2024 04:16 PM (IG4Id)

33 I just hate guys named Art.

Posted by: Hominy at March 31, 2024 04:16 PM (u73oe)

34 Curses, the wind is here. Blew out flame on grill. Only had about an hour left on the ribs. Will have to readjust.

Posted by: olddog in mo at March 31, 2024 04:16 PM (ju2Fy)

35 it's usually just okay in the Northeast

TBF, that's true for everything, the possible exception being Manhattan Clam Chowder.

Posted by: Duncanthrax, making the observations the MSM doesn't make at March 31, 2024 04:17 PM (a3Q+t)

36 Key to grits - lots of butter, salt, and shredded sharp cheddar.

Posted by: Tom Servo at March 31, 2024 04:17 PM (Eo+Kz)

37 Had shrimp and grits this week. So good. Need to make it more often.

Posted by: olddog in mo at March 31, 2024 04:17 PM (ju2Fy)

38 32 In fact, never toss protein bones - make a broth and bury it in grits if you don't want yet another soup. It's dynamite.
Posted by: Nova Local

Stock. You make stock with bones. No, I will not let this one go.
Posted by: every californian at March 31, 2024 04:16 PM (IG4Id)

Stock has become so meaningless b/c of bone broth. Stock doesn't now technically have to have bones - bone broth does. Thus, why store bought stock can have so little protein in it.

Posted by: Nova Local at March 31, 2024 04:19 PM (exHjb)

39 I just hate guys named Art.
Posted by: Hominy

That's okay 'cuz she's not into you either.

Posted by: AZ deplorable moron at March 31, 2024 04:19 PM (bZRuM)

40 Grits, boiled peanuts and such...
If I moved down south I'd be forced, forced I say, to live on fried chicken and pies.
Back out before I get yelled at.

Posted by: TeeJ at March 31, 2024 04:19 PM (dWUm0)

41 Grew up on fried cornmeal mush. I've only seen it in one place, a truck-stop up in PA somewhere, may years ago.

Posted by: javems at March 31, 2024 04:20 PM (c+cQQ)

42 6 Surprised the better half with deviled eggs today.
Diced dill pickles, mayo, dijon, salt, pepper, pinch of garlic powder, crumpled bacon, and smoked paprika. They were a hit.
Posted by: AZ deplorable moron at March 31, 2024 04:04 PM (bZRuM)

BACON! Yum.

Posted by: m at March 31, 2024 04:21 PM (o3SCB)

43 Smoked two racks of ribs yesterday. Finishing them off today.

Posted by: Duke Lowell at March 31, 2024 04:21 PM (u73oe)

44 Yo, AZ Deplorable--my man!!!

Posted by: Art Rondelet of Malmsey at March 31, 2024 04:22 PM (FEVMW)

45 Stock has become so meaningless b/c of bone broth.
Posted by: Nova Local

Don't let the bastards win, son.

Posted by: every californian at March 31, 2024 04:22 PM (IG4Id)

46 Easter brisket got on the smoker late, and is just coming out of the stall. Dinner will be late.

Little known fact: Brisket is kosher, and was available in Biblical times, but was not widely appreciated since Texas hadn't been invented yet.

Posted by: Duncanthrax at March 31, 2024 04:23 PM (a3Q+t)

47 Publius found some Sakerlina recipes to try. Chicken bog this past week was awesome! Simmer a chicken with onion, celery, garlic, thyme and rosemary. Debone. Saute chopped onion, add minced garlic, rice and chopped chicken, sliced andouille, stir and add reserved broth. More thyme and rosemary. Bring to a simmer, cover. Done in 20-25 minutes and pig out.

Posted by: Miley, okravangelist at March 31, 2024 04:23 PM (w6EFb)

48 Next up: Hoppin' John. Rice and beans with bacon. And then Frogmore Stew.

Posted by: Miley, okravangelist at March 31, 2024 04:25 PM (w6EFb)

49 Mmmmmm! Grits!
Posted by: Weasel

Ya know what that rhymes with ?

Posted by: JT at March 31, 2024 04:26 PM (T4tVD)

50 Stock. You make stock with bones. No, I will not let this one go.

Posted by: every californian at March 31, 2024 04:16 PM (IG4Id)

I'm not 100% sure of the classic definition, but I understand your point and agree.

Bone Broth? What the f*ck is that?

Posted by: CharlieBrown'sDildo at March 31, 2024 04:26 PM (gSZYf)

51 We cracked open the first jar of dill relish that we canned last year. Not as tart as the Mt. Olive brand that we usually use, but delicious. I mostly use it to make tartar sauce, so I doubt we'll need to can any this year.

Posted by: Miley, okravangelist at March 31, 2024 04:28 PM (w6EFb)

52 By the way, our neighbors promised us "Grillades And Grits" next fall. Apparently that isn't really a spring/summer dish.

No idea what it is, but I'm looking forward to it!

Posted by: CharlieBrown'sDildo at March 31, 2024 04:28 PM (gSZYf)

53 Bone Broth? What the f*ck is that?
Posted by: CharlieBrown'sDildo at March 31, 2024 04:26 PM (gSZYf)

——————-

That came about around the same time that the crap no one wants to eat became “plant based.”

Posted by: Duke Lowell at March 31, 2024 04:28 PM (u73oe)

54 Mmmmmm! Grits!
Posted by: Weasel

Ya know what that rhymes with ?
Posted by: JT at March 31, 2024 04:26 PM

Bits, fits, hits, kits, mitts, nits, pits, wits?

Posted by: Wesley Crusher at March 31, 2024 04:28 PM (a3Q+t)

55 We had Sunday Dinner at lunch.

Grilled lamb chops were on the menu. Perfectly cooked, but of course. The wood pellet grill really is a miracle.

Marinated the chops in olive oil, lemon juice, lemon zest, fresh oregano, fresh mint, a wee bit of fresh rosemary, but just a wee bit because it's such a dominant flavor, crushed garlic, salt, pepper- overnight in the fridge.

Roasted veggies and a fruit platter.

For libations we had the Perfect Cocktail to Drink with Herbal Marinated Lamb Chops and that is the Last Word. The herbs of the Green Charteuse and Gin match perfectly with the lamb.

Give it a whirl.

Posted by: naturalfake at March 31, 2024 04:28 PM (nFnyb)

56 Are your grits MAGIC GRITS???

Posted by: Vinny Gambini at March 31, 2024 04:29 PM (bo7UB)

57 31 When my brother in law and I used to take motorcycle trips out of Indy, we could chart our position by grits. In Indiana they weren’t available. In Kentuckyand Tennessee they weren’t on the menu but they had them if you asked. In Alabama or Georgia they just showed up on the plate. In Arkansas and Texas they were available on request. North of Arkansas, they weren’t available.
Posted by: Advo at March 31, 2024 04:15 PM (VHN21)

hahahahaha

Posted by: m at March 31, 2024 04:29 PM (o3SCB)

58 Another good use of corn meal is Southern Hoe Cakes.

https://tinyurl.com/bdh6nuyx

Make a batch and it keeps in the fridge for 2 weeks. Fry them up in bacon fat and a little butter. Quick and easy too.

So good all y'all will be slapping your grandma.

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

Posted by: Hairyback Guy at March 31, 2024 04:29 PM (R/m4+)

59 Hope everyone is having a great Easter
Posted by: Skip

Thanks !
Backatcha Skip !

Posted by: JT at March 31, 2024 04:29 PM (T4tVD)

60 59 Hope everyone is having a great Easter
Posted by: Skip

Thanks !
Backatcha Skip !
Posted by: JT at March 31, 2024 04:29 PM (T4tVD)

Same!

Posted by: m at March 31, 2024 04:30 PM (o3SCB)

61 Ribs, German tater salad, baked beans and a bacon-vinegar-sugar cole slaw on menu today. Our typical Easter fare. Wife requested pea salad, too. Bacon and/or vinegar in every side.

Posted by: olddog in mo at March 31, 2024 04:30 PM (ju2Fy)

62 By the way, our neighbors promised us "Grillades And Grits" next fall. Apparently that isn't really a spring/summer dish.

No idea what it is, but I'm looking forward to it!
Posted by: CharlieBrown'sDildo at March 31, 2024 04:28 PM (gSZYf)

Essentially Smothered Veal Cutlets on Grits Gourmet style. It's delish.

When my folks lived in New Orleans, Mom learned to make it.

Posted by: naturalfake at March 31, 2024 04:32 PM (nFnyb)

63 Usually the grits were cheese grits.

Posted by: naturalfake at March 31, 2024 04:33 PM (nFnyb)

64 OK, what cheese goes best with roast beef?

I usually nuke my sandwiches so consider that also.

Posted by: pawn at March 31, 2024 04:34 PM (QB+5g)

65 Try making your next batch of chocolate chip cookies with 1/2 bacon fat and 1/2 butter and throw in crumbled bacon with your dark chocolate chips and pecans.

Posted by: nurse ratched at March 31, 2024 04:34 PM (RzvAh)

66 Food-related. Why are we being told to stock up as the eclipse approaches? Why is this solar eclipse so scary all of a sudden?

Posted by: Miley, okravangelist at March 31, 2024 04:35 PM (w6EFb)

67 Howdy,

I tried something new (to me) today. A few weeks ago I flipped open The Deplorable Gourmet and landed on page 144, "Chicken Bacon Bites."

I made a batch of them today and they were every bit as delicious as I had imagined.

Krebs vs. Carnot--who supplied the recipe--is my new best friend

Posted by: "Perfessor" Squirrel at March 31, 2024 04:35 PM (BpYfr)

68 I need to re-explore The Deplorable Gourmet.

Posted by: Miley, okravangelist at March 31, 2024 04:36 PM (w6EFb)

69 My wife makes Polenta from scratch. It looks sort of like corn bread when it's done. It's cold, somewhat hard and thick. Then, we can do one of several things with it... my two favorites:
- add a little milk or cream and make "grits" by warming it up in a pan
or
- cut off a slice or two and fry it in butter

Posted by: Martini Farmer at March 31, 2024 04:36 PM (Q4IgG)

70 And boiling meat in plastic for 48 hours is gag worthy. How many micro plastics did you just ingest?

Plastics, hormones, phytoestrogens and antibiotics in our food..... and we wonder why men have moobs and no one knows what gender they are.

Posted by: nurse ratched at March 31, 2024 04:36 PM (RzvAh)

71 OK, what cheese goes best with roast beef?

I usually nuke my sandwiches so consider that also.
Posted by: pawn
------------

Provolone.

Posted by: olddog in mo at March 31, 2024 04:37 PM (ju2Fy)

72 "Why is this solar eclipse so scary all of a sudden?"

Because a dragon is eating the sun! Duh!

Posted by: pawn at March 31, 2024 04:37 PM (QB+5g)

73 Food-related. Why are we being told to stock up as the eclipse approaches? Why is this solar eclipse so scary all of a sudden?

Because we are reverting to paganism.

Posted by: Oddbob at March 31, 2024 04:37 PM (/y8xj)

74 OK, what cheese goes best with roast beef?

I usually nuke my sandwiches so consider that also.
Posted by: pawn
------------

Provolone.
Posted by: olddog in mo at March 31, 2024 04:37 PM (ju2Fy)
----
Solid choice. The saltiness of the cheese really goes well with the savory flavor of the meat.

Posted by: "Perfessor" Squirrel at March 31, 2024 04:38 PM (BpYfr)

75
OK, what cheese goes best with roast beef?

Cheddar.

It's the classic combo for a reason. Don't forget the mustard!

Posted by: naturalfake at March 31, 2024 04:39 PM (nFnyb)

76 Smoove B says:
Corn will also be served.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle to maintain Moron standards at March 31, 2024 04:41 PM (135ws)

77 > Food-related. Why are we being told to stock up as the eclipse approaches? Why is this solar eclipse so scary all of a sudden?
___________

Honestly... fear mongering. But the reality is that many small towns in the path are going to be overwhelmed with idiots who need food, water and fuel to get home again.

A small town of, say, 10K will likely see 25K "visitors" for the duration of the eclipse and hours/days before and after. Like locusts they'll consume "everything" and leave.

Posted by: Martini Farmer at March 31, 2024 04:41 PM (Q4IgG)

78 Because we are reverting to paganism.

Posted by: Oddbob at March 31, 2024 04:37 PM (/y8xj)

That must be it.

Posted by: Miley, okravangelist at March 31, 2024 04:42 PM (w6EFb)

79 "Why are we being told to stock up as the eclipse approaches?"

We are in the path of totality so I understand why; it's been going on for weeks.

You're in South Carolina, right? No idea.

Posted by: Art Rondelet of Malmsey at March 31, 2024 04:43 PM (FEVMW)

80 77 We'll only get 80%, so I guess we're safe.

Posted by: Miley, okravangelist at March 31, 2024 04:44 PM (w6EFb)

81 “48 Hour Sous Vide Beef Short Ribs”

Beef short ribs is a good cut of meat. I doubt there’s any benefit to sous vide-ing it that long. In my experience, the only meats that benefit from long cooking times are those with lots of collagen that needs to be broken down or else the meat is tough. And even then, you’ll want the heat up near 200 for maximum tenderness. Brisket is the classic, of course.

Posted by: Elric Blade at March 31, 2024 04:44 PM (jlhCk)

82 Food-related. Why are we being told to stock up as the eclipse approaches? Why is this solar eclipse so scary all of a sudden?

Because we are reverting to paganism.
Posted by: Oddbob at March 31, 2024 04:37 PM (/y8xj)

Because they are too stupid to think like adults.
"Millions will swarm to the path of the eclipse and buy up all the food and fill their cars with all the gas. Babies will starve and those blinded by looking directly at it will crash and create huge traffic jams."
The media never misses a chance to look like idiots.

Posted by: Diogenes at March 31, 2024 04:44 PM (W/lyH)

83 We did Easter dinner last weekend, so tonight it’s some nice fat shrimp.

Posted by: Elric Blade at March 31, 2024 04:44 PM (jlhCk)

84 71 OK, what cheese goes best with roast beef?

I usually nuke my sandwiches so consider that also.
Posted by: pawn
------------

Provolone.
Posted by: olddog in mo at March 31, 2024 04:37 PM (ju2Fy)

Don't forget a dollop of horse radish on a good kaiser roll and maybe a drizzle of Au Jus
_ Nicks South Philly Style

Posted by: I'm Gumby Damn It! at March 31, 2024 04:45 PM (pqOO2)

85 What should the internal temperature of a standing rib roast before I take it out of the smoker and into a 500F oven for the 15 minute finish?

Posted by: mrp at March 31, 2024 04:45 PM (rj6Yv)

86 The Pons-Brooks comet is supposed to be visible about 10 degrees from the Sun during the eclipse. That will make for some cool photos.

Posted by: pawn at March 31, 2024 04:45 PM (QB+5g)

87 Grits, a part of a good breakfast.

Posted by: Eromero at March 31, 2024 04:46 PM (NxC5+)

88 OK, what cheese goes best with roast beef?

Cheddar.

It's the classic combo for a reason. Don't forget the mustard!

Posted by: naturalfake at March 31, 2024 04:39 PM (nFnyb)

A dash of horse radish wouldn't be amiss either.

Posted by: Diogenes at March 31, 2024 04:46 PM (W/lyH)

89 150 is my guess

Posted by: Skip at March 31, 2024 04:46 PM (fwDg9)

90 Eclipses. We were in the 90% path for the 2017 event.

And just last fall we were in the 80% path of another one.

Never seen the 100%. Elder son did in 2017, up in Idaho. he said it was amazing.

What struck me is the weird crescent shape light reflections on the ground through the trees.

Posted by: Pug Mahon, Come Sail Away with me, You guys at March 31, 2024 04:47 PM (MvA9C)

91 A syrah or petite syrah wine is excellent with a roast

Posted by: Skip at March 31, 2024 04:47 PM (fwDg9)

92 Roast beef with Gruyere for the win

Posted by: Elric Blade at March 31, 2024 04:48 PM (jlhCk)

93 Thanks Skip. I should have mentioned that I like my rib roast rare with an final internal of about 120 to 124. During the rest it usually goes up to nearl 130.

Posted by: mrp at March 31, 2024 04:48 PM (rj6Yv)

94 > OK, what cheese goes best with roast beef?
______

I'd go with Blue Cheese. But I'm weird.

Posted by: Martini Farmer at March 31, 2024 04:49 PM (Q4IgG)

95 A syrah or petite syrah wine is excellent with a roast
Posted by: Skip at March 31, 2024 04:47 PM (fwDg9)

Likewise a Pinot Noir.
Oregon has killer PNs as does the Russian River area.
Yum!

Posted by: Diogenes at March 31, 2024 04:49 PM (W/lyH)

96 Miley,

What it’s chicken bog?

Posted by: Pete Bog at March 31, 2024 04:50 PM (/zB5c)

97 Yesterday, they had a big, thick, juicy halibut fillet on sale for a good price, so I bought it and decided to try out this recipe:
Cantonese-Style Sizzling Steamed Fish

https://tinyurl.com/y6bcss85

You don't need to use the gizmo that they're flogging so don't worry about that.

The recipe is stupidly easy and the fish comes out tender and delicious. Going on the rotation by request from the delightful and exquisite Mrs naturalfake.

Give it a try. You won't regret it.

Posted by: naturalfake at March 31, 2024 04:50 PM (nFnyb)

98 I like the SA Red Blends. The Wolf Trap is a favorite.

Posted by: mrp at March 31, 2024 04:50 PM (rj6Yv)

99 Goat and rice today

Posted by: NYCDRVR at March 31, 2024 04:50 PM (IG7T0)

100 OK, what cheese goes best with roast beef?
______

I'd go with Blue Cheese. But I'm weird.
Posted by: Martini Farmer at March 31, 2024 04:49 PM (Q4IgG)
---
gorgonzola and butter.

Posted by: Pug Mahon, Come Sail Away with me, You guys at March 31, 2024 04:51 PM (MvA9C)

101 Back from a food adventure. Found a place within driving distance that sells raw milk. They have Jersey cows and goats. Theyposted that they had milk today so I drove out. A lot of the drive was on dirt roads. They also had dogs which made it a worthwhile visit for Jake. $5 a half gallon for milk and $12 a half gallon for cream. I also got a 6pound jar of honey for $40, also reasonable. If I like their milk, this may become a regular thing.

Posted by: Notsothoreau at March 31, 2024 04:51 PM (yeEu9)

102 The recipe is stupidly easy and the fish comes out tender and delicious. Going on the rotation by request from the delightful and exquisite Mrs naturalfake.

Give it a try. You won't regret it.
Posted by: naturalfake at March 3

I love halibut but sadly it is $39.95 a pound here. Friggin' insane.

Posted by: Diogenes at March 31, 2024 04:52 PM (W/lyH)

103 Hmmm...48 hr short ribs. I'll have to try this.

Posted by: RedMindBlueState at March 31, 2024 04:52 PM (maYGA)

104 85 What should the internal temperature of a standing rib roast before I take it out of the smoker and into a 500F oven for the 15 minute finish?
Posted by: mrp at March 31, 2024 04:45 PM (rj6Yv)
————-

110 or maybe 115. You want to aim for 125 or maybe 130 (at the most) when it’s all done. Anything more than that and youre overcooking a very fine piece of meat.

Posted by: Elric Blade at March 31, 2024 04:52 PM (jlhCk)

105 Just for kicks I wanted to look up the recipe for the baked ham with pineapple and cherry's and cloves...
All I got back the exact recipe named Jamaican Ham.. .
Long story short I wasn't convinced my English mother cooked Jamaican food on Christmas and Easter. Thanks to google after more investigating it turns out that yes the Jamaicans do use the exact recipe BUT it was brought to the island by the British when the island was colonized.
I didn't think my Sicilian father would eat Jamaican food anyway heh heh

Posted by: I'm Gumby Damn It! at March 31, 2024 04:52 PM (pqOO2)

106 Looks like it's going to be cheddar on RB with a "classic" Sierra Nevada IPA for Easter dinner here at the Square.

Thanks for your suggestions!!!

Posted by: pawn at March 31, 2024 04:54 PM (QB+5g)

107 What struck me is the weird crescent shape light reflections on the ground through the trees.

Posted by: Pug Mahon, Come Sail Away with me, You guys at March 31, 2024 04:47 PM (MvA9C)

I know, right?

Posted by: Miley, okravangelist at March 31, 2024 04:54 PM (w6EFb)

108 I found a website that explained the difference gritd and palenta. Unfortunately I could not load tinyurl. So searrch on "grits and palenta". there really is not much difference. Grits are popular in the South and are made from yellow corn. Palenta is popular in the North and is made from white corn.

Posted by: vic at March 31, 2024 04:54 PM (A5THL)

109 Polenta. A thick slab fried together with some salami and over easy eggs.

Posted by: Ben Had at March 31, 2024 04:55 PM (wx526)

110 Miley,

What it’s chicken bog?
Posted by: Pete Bog at March 31, 2024 04:50 PM (/zB5c)

I think this is where you will find COUS's (Chickens Of Unusual Size). Also known as the Chicken Fire Marsh.

Posted by: Diogenes at March 31, 2024 04:55 PM (W/lyH)

111 Miley,

What it’s chicken bog?

Posted by: Pete Bog at March 31, 2024 04:50 PM (/zB5c)

No relation!

Chicken, onions, rice and smoked sausage with spices.

Posted by: Miley, okravangelist at March 31, 2024 04:55 PM (w6EFb)

112 They stole my tailgate on a 13 YO fucking truck.

Posted by: rhennigantx at March 31, 2024 04:56 PM (ENQN6)

113 I love halibut but sadly it is $39.95 a pound here. Friggin' insane.
Posted by: Diogenes at March 31, 2024 04:52 PM (W/lyH)

I just about fainted when I saw it was on sale for $18/lb.

It was going fast as you can imagine.

Posted by: naturalfake at March 31, 2024 04:56 PM (nFnyb)

114 110 or maybe 115. You want to aim for 125 or maybe 130 (at the most) when it’s all done. Anything more than that and youre overcooking a very fine piece of meat.
Posted by: Elric Blade at March 31, 2024 04:52 PM (jlhCk)

That's about where I'm at. The current internal in the smoker is 108F and the oven is in pre-heat to 500F.

Posted by: mrp at March 31, 2024 04:56 PM (rj6Yv)

115 "Why are we being told to stock up as the eclipse approaches?"

To paraphrase FDR: The only thing we have to fear is our elites who are trying to panic us over every little thing. The tyrannical bastards !

The eclipse is 4 minutes long. Just be careful in traffic, expect some congestion and delays. Have a nice day-night-day experience.

Posted by: Next2Nothing at March 31, 2024 04:56 PM (tA1/w)

116 Having buttered rice and a filet cooked in an unapproved manner (split in half, cooked in the skillet to medium with Famous Dave's seasoning)

Posted by: Notsothoreau at March 31, 2024 04:57 PM (yeEu9)

117 Publius discovered that he loves andouille, so I have to double it next time.

Posted by: Miley, okravangelist at March 31, 2024 04:58 PM (w6EFb)

118 We made macarons yesterday.

Finicky little cookies, and the filling isn't really french butter cream, because Mom puts in powdered sugar to thicken it when it's runny, but they are very tasty.

Posted by: FeatherBlade at March 31, 2024 04:58 PM (rxJjp)

119 Why are we being told to stock up as the eclipse approaches? Why is this solar eclipse so scary all of a sudden?
Posted by: Miley

The Aztecs are coming.

Posted by: AZ deplorable moron at March 31, 2024 04:59 PM (dX28C)

120 Jamaican women are hot heh heh

Posted by: Social at March 31, 2024 04:59 PM (IG7T0)

121 Fat fuckin finger fail

Posted by: Jamaica at March 31, 2024 05:00 PM (IG7T0)

122 Why are you fucking a 13yo truck?

Posted by: Jamaica at March 31, 2024 05:01 PM (IG7T0)

123 > Polenta. A thick slab fried together with some salami and over easy eggs.
_________

Boing!

Posted by: Martini Farmer at March 31, 2024 05:01 PM (Q4IgG)

124 fucking truck.
Posted by: rhennigantx

I think I see the problem.

I don't want to know actually 'cuz I my last truck purchase was a 12yo truck.

Posted by: AZ deplorable moron at March 31, 2024 05:01 PM (dX28C)

125 I made some peppery spare ribs over polenta (Chef John recipe? I forget) that were to die for.

And shrimp and grits are divine.

Posted by: All Hail Eris at March 31, 2024 05:02 PM (gc6lL)

126 119 The Aztecs are coming.

I think we already have millions of them here ? Thanks Joe !

Posted by: Next2Nothing at March 31, 2024 05:02 PM (tA1/w)

127 Polenta is flakier and smoother. Grits are grittier. 😂. And better. We know our grits here and so help me if anyone puts sugar in them, you think it’s bad when you put maple syrup on French toast around here?

Posted by: Piper at March 31, 2024 05:02 PM (ZdaMQ)

128
The Aztecs are coming.
Posted by: AZ deplorable moron at March 31, 2024 04:59 PM (dX28C)

AAAAAHHH run its Apocalypto!!!

Posted by: I'm Gumby Damn It! at March 31, 2024 05:03 PM (pqOO2)

129 Is Hempler's really America's leanest bacon?

Posted by: Jamaica at March 31, 2024 05:03 PM (IG7T0)

130 Short ribs, not spare ribs.

Posted by: All Hail Eris at March 31, 2024 05:03 PM (gc6lL)

131 A lot of the time when i go to my parents' we have some kind of breakfast scramble: potatoes, onions, meat, maybe eggs, maybe peppers, maybe cheese, all cooked together in a skillet.

The potatoes might be chunks of they might be shredded; the meat might be spam or ham or hamburger; the eggs might be stirred in or scrambled separately.

Salt, pepper, and garlic powder are always in the seasoning. If we're feeling swedish, we add dill.

It tastes great. The way it looks really makes me want to name the dish "dog's breakfast".

Posted by: FeatherBlade at March 31, 2024 05:04 PM (rxJjp)

132 The eclipse may be a bust here in Cen-Tex since the long range forecast is saying 55% chance of rain.... as of now.

Posted by: lin-duh at March 31, 2024 05:04 PM (PZo5T)

133 I never paid any attention to grits until I moved from Texas to the South. Lots of good grits related dishes I had been missing out on.

Posted by: Buck Throckmorton at March 31, 2024 05:05 PM (d9Cw3)

134 My contribution to the Easter Brunch at a friend’s house was waffles and fried chicken. Made a batch of Hushpuppies as a trial run for a party later this month.

Posted by: Pete Bog at March 31, 2024 05:05 PM (/zB5c)

135 A group of climate change activists poured quarts of oil on the floor and on at least one electric vehicle at the opening day of the New York International Auto Show on Saturday morning.

IT IS ELECTRIC

you fucking morons

Posted by: rhennigantx at March 31, 2024 05:06 PM (ENQN6)

136 We made strawberry filled Meyer lemon cupcakes with Italian meringue coconut nests on top. Dinner is herb crusted rack of lamb, garlic smashed baby potatoes, grilled summer squash and ensalada verde. Just cleaned the cupcake mess so will start the dinner prep soon.

Posted by: Piper at March 31, 2024 05:06 PM (ZdaMQ)

137 Whenever CBD posts photos of dishes he or someone has made, I invariably react like Dennis Hopper's character in Blue Velvet upon seeing Rossalinni's breasts: "What are those??!"

Posted by: fly gal at March 31, 2024 05:06 PM (5rsL9)

138 "55% chance of rain"

I'm driving 2000 miles to near Waco . . . so I predict %90 chance of rain and clouds.

Posted by: Next2Nothing at March 31, 2024 05:06 PM (tA1/w)

139 122 Why are you fucking a 13yo truck?
Posted by: Jamaica at March 31, 2024 05:01 PM (IG7T0)

duh 12 would be a little pervy

Posted by: rhennigantx at March 31, 2024 05:07 PM (ENQN6)

140 The chocolate chip cookie is not "lowly!"

It is King of Cookies.

Posted by: San Franpsycho at March 31, 2024 05:09 PM (RIvkX)

141
IT IS ELECTRIC

you fucking morons
Posted by: rhennigantx at March 31, 2024 05:06 PM (ENQN6

Dear Lord.. A-holes on parade.
there are multiple reels on FB where Karens are bitchin to guys in a parking spot about emissions of their electric vehicles...

Posted by: I'm Gumby Damn It! at March 31, 2024 05:09 PM (pqOO2)

142 Eclipse preps:
Drinking water.
Perishables like fruit.
Gas up the car(s).
We have a land line, so phoning should not be a
problem.
But TX weather...

Posted by: sal: tolle adversarium et afflige inimicum at March 31, 2024 05:10 PM (jN2/U)

143 Grits are OK but really no use for them

Posted by: Skip at March 31, 2024 05:10 PM (fwDg9)

144 136 We made strawberry filled Meyer lemon cupcakes with Italian meringue coconut nests on top. Dinner is herb crusted rack of lamb, garlic smashed baby potatoes, grilled summer squash and ensalada verde. Just cleaned the cupcake mess so will start the dinner prep soon.
Posted by: Piper at March 31, 2024 05:06 PM (ZdaMQ)

Bravo Bellissimo!

Posted by: I'm Gumby Damn It! at March 31, 2024 05:11 PM (pqOO2)

145 Popular Boulder diner, The Buff, put grits on its menu after Coach Prime arrived. As part of his charm offensive w/the city he made visits to the place on Saturday mornings routines, as well as a stroll through McGuckins after

Posted by: Lizzy at March 31, 2024 05:11 PM (6IDWi)

146 I'd of been first but stopped to look at the CC cookies.
Posted by: Diogenes

Scratch & Sniff!
Posted by: CharlieBrown'sDildo

Now I gotta clean the fingerprints off my monitor.

Posted by: mikeski at March 31, 2024 05:13 PM (DgGvY)

147 I fell in love with cheese grits when I was in Birmingham. Heaven with bbq and greens.

Posted by: San Franpsycho at March 31, 2024 05:14 PM (RIvkX)

148 Bob's Red Mill Polenta is the best, imo.
Cheese Grits- 1 C. grits, 3 C. water and cook per directions. Add 1 stick butter, half a package of cream cheese (important), 1 T of garlic salt and 1 C. pepper jack cheese.

Posted by: sal: tolle adversarium et afflige inimicum at March 31, 2024 05:14 PM (jN2/U)

149 >>The chocolate chip cookie is not "lowly!"
It is King of Cookies.

He speaks the truth!
Fabulous and adaptable cookies.

Posted by: Lizzy at March 31, 2024 05:15 PM (6IDWi)

150 114 110 or maybe 115. You want to aim for 125 or maybe 130 (at the most) when it’s all done. Anything more than that and youre overcooking a very fine piece of meat.
Posted by: Elric Blade at March 31, 2024 04:52 PM (jlhCk)

That's about where I'm at. The current internal in the smoker is 108F and the oven is in pre-heat to 500F.
Posted by: mrp at March 31, 2024 04:56 PM (rj6Yv)
————

You should have a nice succulent rib roast then. Prime rib/rib roasts are one of my fav cuts of meat. And yes, we smoke them too.

Posted by: Elric Blade at March 31, 2024 05:15 PM (jlhCk)

151 Brussells Sprouts exist because they have no natural predators. Discuss.

Posted by: Alberta Oil Peon at March 31, 2024 05:18 PM (tkR6S)

152 149 >>The chocolate chip cookie is not "lowly!"
It is King of Cookies.

He speaks the truth!
Fabulous and adaptable cookies.
Posted by: Lizzy at March 31, 2024 05:15 PM (6IDWi)
————

‘Fuck you!”

— Oatmeal raisin cookies

Posted by: Elric Blade at March 31, 2024 05:19 PM (jlhCk)

153 Brussels Sprouts are one more thing that bacon can make delicious.

Posted by: Next2Nothing at March 31, 2024 05:19 PM (tA1/w)

154 Sometimes the Internet comes through-
finally found what looks like the right recipe for a cookie
our elementary school cafeteria in Austin served in the
early '60s- the Flying Saucer Oatmeal Cookie.
It's from CA, and has lots of add-ins, but I can leave those out.

These were so good that they had to make extra for the brown baggers to buy when they were on the menu.

Posted by: sal: tolle adversarium et afflige inimicum at March 31, 2024 05:20 PM (jN2/U)

155 Grits? Polenta? Cornmeal mush.

Posted by: huerfano at March 31, 2024 05:22 PM (VGOMa)

156 >>‘Fuck you!”

— Oatmeal raisin cookies

*Ahem*
"I am Lizzy's absolute favorite cookies!"
-- Oatmeal Lace cookies

Posted by: Lizzy at March 31, 2024 05:22 PM (6IDWi)

157 Can someone explain the concept of "sitting" for meats.

I take a hunk of meat off the grill at X time and I'm told to let it rest for Y minutes.

At Y minutes the meat is cold. Why is this even a thing?

Posted by: Martini Farmer at March 31, 2024 05:23 PM (Q4IgG)

158 Decided on NY Strip steaks late yesterday.
They've been in the sous vide at 128F for 2.5 hours.
It has been raining since 6am... Grill is lit anyway.
Life is good.
Happy Easter to all.

Posted by: AZ deplorable moron at March 31, 2024 05:23 PM (dX28C)

159 151 Brussells Sprouts exist because they have no natural predators. Discuss.
Posted by: Alberta Oil Peon at March 31, 2024 05:18 PM (tkR6S)
———

Lotsa hate on this site for Brussels sprouts. But I suggest that few have had them properly prepared. You want to burn them under butter, salt, and pepper. Don’t overcook because you want them crunchy, not soft and flaccid like a homo’s limp dick at a hetero porn convention. Do it right, and you have a nice earthy-tasting side that goes well with almost anything.

Posted by: Elric Blade at March 31, 2024 05:26 PM (jlhCk)

160 I take a hunk of meat off the grill at X time and I'm told to let it rest for Y minutes.

At Y minutes the meat is cold. Why is this even a thing?
Posted by: Martini Farmer

The idea is to let the moisture settle and not have it shoot out the second you carve into it. If you're doing a steak it really doesn't matter, but if you're doing a roast it could make it slightly dry without letting it rest. And, also, resting doesn't mean cooling. It just means letting it sit for a few.

Posted by: weft cut-loop at March 31, 2024 05:26 PM (IG4Id)

161 Hungry Hordelings, come on over. I've got a 6 lb ham in the oven for just me and Mom. Corn casserole is about to join the ham in the oven.

Posted by: screaming in digital at March 31, 2024 05:27 PM (+Nu5p)

162 >>At Y minutes the meat is cold. Why is this even a thing?
Posted by: Martini Farmer at March 31, 2024 05:23 PM (Q4IgG)
————
What I’ve heard it has to do with the juices moving back into the meat. Cut it too soon, juices all over the board,

Posted by: Rufus T. Firefly at March 31, 2024 05:27 PM (o5xMZ)

163 Here is the only recipe where quick grits are acceptable:

1/2 - 3/4 pound Andouille Sausage, sliced
4 1/2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon butter
2 cups Jim Dandy quick grits
1 cup grated cheddar

Brown the sausage is a medium sauce pan (or Dutch oven). Add the milk, salt, cayenne, and butter. Bring it to a boil, add the grits and reduce the heat stirring until the grits are creamy. Stir in the cheese and cook another 4 or 5 minutes until it’s melted.

This is NOT one of my normal very healthy recipes. But it’s very yummy!

Posted by: Piper at March 31, 2024 05:28 PM (ZdaMQ)

164 161 Hungry Hordelings, come on over. I've got a 6 lb ham in the oven for just me and Mom. Corn casserole is about to join the ham in the oven.
Posted by: screaming in digital at March 31, 2024 05:27 PM (+Nu5p)

If I was there, I would be running over!

Posted by: Piper at March 31, 2024 05:28 PM (ZdaMQ)

165 ‘Fuck you!”

— Oatmeal raisin cookies

Posted by: Elric Blade at March 31, 2024 05:19 PM (jlhCk)

Oatmeal raisin cookies are wolves in sheep's clothing.

Posted by: Miley, okravangelist at March 31, 2024 05:30 PM (w6EFb)

166 Raisins are just aged rat droppings.

* BONG RIP *

Posted by: weft cut-loop at March 31, 2024 05:31 PM (IG4Id)

167 A group of climate change activists poured quarts of oil on the floor and on at least one electric vehicle at the opening day of the New York International Auto Show on Saturday morning.

IT IS ELECTRIC

you fucking morons
Posted by: rhennigantx at March 31, 2024 05:06 PM (ENQN6)

Well, it is hard to find a bucket of electrons, or lithium.

Posted by: Alberta Oil Peon at March 31, 2024 05:31 PM (tkR6S)

168 Piper, you'd be most welcome!

I forgot to get anything for dessert though... (mom is diabetic and I'm avoiding desserts til my trip to England)

Posted by: screaming in digital at March 31, 2024 05:32 PM (+Nu5p)

169 157 Can someone explain the concept of "sitting" for meats.

I take a hunk of meat off the grill at X time and I'm told to let it rest for Y minutes.

At Y minutes the meat is cold. Why is this even a thing?
Posted by: Martini Farmer at March 31, 2024 05:23 PM (Q4Ig———-

It’s not a real thing. It’s a bullshit internet meme. None of the justifications I’ve ever read make any chemical sense. Any high end restaurant serves you meat sizzling off the grill. As always, there is one exception: chicken. I take chicken off at 140 internal and let it sit for 5-10 mins to make sure all the bacteria are dead. That’s better than cooking it to 155 or higher and ending up with shoe leather.

Posted by: Elric Blade at March 31, 2024 05:32 PM (jlhCk)

170 Cooling off out thsr

Posted by: JT at March 31, 2024 05:32 PM (T4tVD)

171 165 ‘Fuck you!”

— Oatmeal raisin cookies

Posted by: Elric Blade at March 31, 2024 05:19 PM (jlhCk)

Oatmeal raisin cookies are wolves in sheep's clothing.
Posted by: Miley, okravangelist at March 31, 2024 05:30 PM (w6EFb

But oatmeal chocolate chip? Or oatmeal with white chocolate chips and craisins?

Posted by: Piper at March 31, 2024 05:32 PM (ZdaMQ)

172 Piper, you are delusional. Quick grits are never acceptable.

Posted by: Miley, okravangelist at March 31, 2024 05:32 PM (w6EFb)

173 >>>Oatmeal raisin cookies are wolves in sheep's clothing.
Posted by: Miley, okravangelist at March 31, 2024 05:30 PM (w6EFb)
———-
They are the bestest, but they have to be somewhat moist and chewy. Dry oatmeal raisin cookies are just wrong.

Posted by: Rufus T. Firefly at March 31, 2024 05:32 PM (o5xMZ)

174 You know what is not good? Hot cross buns. Got them for the first time in my life. They taste like fluffy fruitcake. Yuckaroo.

Posted by: Piper at March 31, 2024 05:33 PM (ZdaMQ)

175 Miley, I’d like to try making the Chicken Bog. Is it stuffed with the sausage?

Mind sharing the recipe?

Posted by: Pete Bog at March 31, 2024 05:34 PM (/zB5c)

176 Oatmeal chocolate chip are my mother-in-law's fave. Always acceptable.

Posted by: Miley, okravangelist at March 31, 2024 05:34 PM (w6EFb)

177 I made oatmeal chocolate chip cookies for a MoMe a couple years ago and I think people enjoyed them. It was a recipe from the Deplorable Gourmet. But my favorite cookie recipe from that classic tome is bluebell's peanut butter chocolate chip cookies.

Posted by: screaming in digital at March 31, 2024 05:34 PM (+Nu5p)

178 172 Piper, you are delusional. Quick grits are never acceptable.
Posted by: Miley, okravangelist at March

I hope the grit Gods forgive me!

Posted by: Piper at March 31, 2024 05:35 PM (ZdaMQ)

179 Miley, I’d like to try making the Chicken Bog. Is it stuffed with the sausage?

Mind sharing the recipe?

Posted by: Pete Bog at March 31, 2024 05:34 PM (/zB5c)

I'd be happy to! I've got it all typed up in an email, but of course I can't cut and paste here, or me and the bog will end up in the Barrel. Would you mind emailing me (in my nick), and I'll send it to you?

Posted by: Miley, okravangelist at March 31, 2024 05:36 PM (w6EFb)

180 And boiling meat in plastic for 48 hours is gag worthy. How many micro plastics did you just ingest?

Posted by: nurse ratched at March 31, 2024 04:36 PM (RzvAh)

At 140 degrees? Not many.

And show me the large-scale, peer-reviewed studies that show damage. Don't regurgitate 3rd hand bullsh*t from NPR and MSNBC.

Sous Vide has been around for many years. It is a wonderful cooking technique.

It's sad that you are so closed minded about it, 9mm girl!

Posted by: CharlieBrown'sDildo at March 31, 2024 05:36 PM (gSZYf)

181 143 Grits are OK but really no use for them
Posted by: Skip at March 31, 2024 05:10 PM (fwDg9)

read that as girls

Posted by: rhennigantx at March 31, 2024 05:36 PM (ENQN6)

182 A group of climate change activists poured quarts of oil on the floor and on at least one electric vehicle at the opening day of the New York International Auto Show on Saturday morning.
IT IS ELECTRIC
you fucking morons
Posted by: rhennigantx

They don't want you to switch from oil cars to coal cars.

They want you to switch from cars to barefoot.

I assume some dinosaur squeezin's are still involved to lube the electric cars' moving parts. Or do they use whale oil? Or (on topic!) sustainably-sourced organic canola oil? Is this why cooking oil is now ten bucks a bottle?

Posted by: mikeski at March 31, 2024 05:37 PM (DgGvY)

183 Pete, see my 47 above for a preview. Not stuffed.

Posted by: Miley, okravangelist at March 31, 2024 05:37 PM (w6EFb)

184 "Dear Lord.. A-holes on parade.
there are multiple reels on FB where Karens are bitchin to guys in a parking spot about emissions of their electric vehicles..."

And this it why you don't ever listen to the climate nuts.

They just want to beat you and literally any stick will do.

Posted by: FeatherBlade at March 31, 2024 05:37 PM (rxJjp)

185 Recently I drove cross country and to my pleasant surprise, I found that Buc-ees has not one but two locations in TN! (Perhaps more but I did not see them)

I stopped at one and made damn sure to get the chocolate chip cookies. Those are awesome. Yes, yes tje jerky is great, but if you have passed on the chocolate chip cookies there you are missing out.

Posted by: Catch Thirty-Thr33 at March 31, 2024 05:38 PM (8sMut)

186 Oh yes! from a Jersey guy!

ROUND DOG
Everything you love about a hot dog, in the shape of a burger!

https://tinyurl.com/57v7fa2t

Posted by: I'm Gumby Damn It! at March 31, 2024 05:38 PM (pqOO2)

187 Publius discovered that he loves andouille, so I have to double it next time.
Posted by: Miley, okravangelist

That is never the wrong choice.

Posted by: mikeski at March 31, 2024 05:39 PM (DgGvY)

188 They just want to beat you and literally any stick will do.
Posted by: FeatherBlade at March 31, 2024 05:37 PM (rxJjp)

Zactly!

Posted by: I'm Gumby Damn It! at March 31, 2024 05:39 PM (pqOO2)

189 182 A group of climate change activists poured quarts of oil on the floor and on at least one electric vehicle at the opening day of the New York International Auto Show on Saturday morning.
IT IS ELECTRIC
you fucking morons
Posted by: rhennigantx

Are friends electric?

Posted by: Catch Thirty-Thr33 at March 31, 2024 05:39 PM (8sMut)

190 Posted by: Martini Farmer at March 31, 2024 05:23 PM (Q4IgG)

Letting meat rest after cooking seems to allow some of the juices to redistribute instead of pouring out onto the plate.

I have seen tests of it and it certainly looks real to me. And my personal experience backs up what I have seen and read.

Posted by: CharlieBrown'sDildo at March 31, 2024 05:40 PM (gSZYf)

191 Did you ever have squaw bread?

Corn meal and water and butter then pan fried. Mom served it with white beans and ham.

Posted by: rhennigantx at March 31, 2024 05:40 PM (ENQN6)

192 184 "Dear Lord.. A-holes on parade.
there are multiple reels on FB where Karens are bitchin to guys in a parking spot about emissions of their electric vehicles..."

And this it why you don't ever listen to the climate nuts.

They just want to beat you and literally any stick will do.
Posted by: FeatherBlade at March 31, 2024 05:37 PM (rxJjp)

They need the treatment the eco-terrorists got at the end of Rainbow Six.

Posted by: Catch Thirty-Thr33 at March 31, 2024 05:40 PM (8sMut)

193 rhennigantx, OK thanx

Posted by: Skip at March 31, 2024 05:41 PM (fwDg9)

194 There is a company called Pacific Pickle Works that makes tasty stuff. I am fond of their pickled asparagus. I picked up some pickled okra too.

The milk is tasty! I am not normally a milk drinker but will make an exception for this.

Posted by: Notsothoreau at March 31, 2024 05:41 PM (yeEu9)

195 I have eaten grits but just as a replacement of oatmeal or Cream of Wheat for breakfast.

Posted by: Skip at March 31, 2024 05:41 PM (fwDg9)

196 I assume some dinosaur squeezin's are still involved to lube the electric cars' moving parts. Or do they use whale oil? Or (on topic!) sustainably-sourced organic canola oil? Is this why cooking oil is now ten bucks a bottle?
Posted by: mikeski at March 31, 2024 05:37 PM (DgGvY)

rape seed will kill you canola that is

Posted by: rhennigantx at March 31, 2024 05:44 PM (ENQN6)

197 Miley,

Missed the comment at 47. Thanks. I’ll email.

Sounds delicious. In season I assume you’d add okra?

Posted by: Pete Bog at March 31, 2024 05:44 PM (/zB5c)

198 Grits are tasty. The first time I had grits was in 1977 doing a little time in Broward County Jail.
Good times

Posted by: I'm Gumby Damn It! at March 31, 2024 05:44 PM (pqOO2)

199 "Dear Lord.. A-holes on parade.
there are multiple reels on FB where Karens are bitchin to guys in a parking spot about emissions of their electric vehicles..."

And this it why you don't ever listen to the climate nuts.

They just want to beat you and literally any stick will do.
Posted by: FeatherBlade at March 31, 2024 05:37 PM (rxJjp)

Given that odds favor the electric cars being charge totally or in part by electricity made by burning fossil fuels, they do, in fact emit; the emissions just occur out of sight. And since electric cars tend to be much heavier than gasoline cars in the same size range, more energy has to be used to get them from A to B. So, more emissions. Not to mention losses inherent in the power grid, and losses in the charge/discharge of the batteries.

Any time one branch of the Left beats on another branch of the Left, it's popcorn time!

Posted by: Alberta Oil Peon at March 31, 2024 05:45 PM (tkR6S)

200 I bought some capers and now I don't remember how I used them. Seems like it might have been roast chicken but I'm sure they are used in pasta too.

Posted by: Notsothoreau at March 31, 2024 05:45 PM (yeEu9)

201 USAF was my first time having grits

Posted by: Skip at March 31, 2024 05:45 PM (fwDg9)

202 Grits bowl at Waffle House. Lots of choices. Oh, yeah.

Posted by: Quarter Twenty at March 31, 2024 05:46 PM (dg+HA)

203 195 I have eaten grits but just as a replacement of oatmeal or Cream of Wheat for breakfast.
Posted by: Skip at March 31, 2024 05:41 PM (fwDg9)

Mom made fried chicken with green beans and rice. GF, now wife, got up and got milk and sugar to put on rice as she thot it was bfast food.

Posted by: rhennigantx at March 31, 2024 05:46 PM (ENQN6)

204 I totally get the "soak up the meat juice" idea about "sitting" a piece of beef.

What I do not get is letting it get cold.

I like my beef, lamb, pork hot or at least warm. Not cold. After the prescribed 10 - 30 minute sit.

Again... WTF?

Posted by: Martini Farmer at March 31, 2024 05:47 PM (Q4IgG)

205 I bought some capers and now I don't remember how I used them.

Posted by: Notsothoreau at March 31, 2024 05:45 PM (yeEu9)

Lots of good simple sauces use capers. I like them in salads too.

Posted by: CharlieBrown'sDildo at March 31, 2024 05:47 PM (gSZYf)

206 After the prescribed 10 - 30 minute sit.

Again... WTF?
Posted by: Martini Farmer
------------

It's more like a 5-10 minute sit. Cover with foil to keep heat.

Posted by: olddog in mo at March 31, 2024 05:48 PM (ju2Fy)

207 198 Grits are tasty. The first time I had grits was in 1977 doing a little time in Broward County Jail.
Good times
Posted by: I'm Gumby Damn It! at March 31, 2024 05:44 PM (pqOO2)

201 USAF was my first time having grits
Posted by: Skip at March 31, 2024 05:45 PM (fwDg9)

Just doing time.

Posted by: rhennigantx at March 31, 2024 05:48 PM (ENQN6)

208 >>>bought some capers and now I don't remember how I used them.

Posted by: Notsothoreau at March 31, 2024 05:45 PM (yeEu9)
———-
Tasty on smoked salmon.

Posted by: Rufus T. Firefly at March 31, 2024 05:49 PM (o5xMZ)

209 202 Grits bowl at Waffle House. Lots of choices. Oh, yeah.
Posted by: Quarter Twenty at March 31, 2024 05:46 PM (dg+HA)

now do hash browns

Posted by: rhennigantx at March 31, 2024 05:50 PM (ENQN6)

210 Standing rib roast is resting. I'm predicting ... rare. Looks nice, too!

Posted by: mrp at March 31, 2024 05:51 PM (rj6Yv)

211 We always had capers in the fridge. Is it pasta putanesca that uses them for a sauce?

Posted by: Notsothoreau at March 31, 2024 05:51 PM (yeEu9)

212 bought some capers and now I don't remember how I used them.
Posted by: Notsothoreau

Mash them with some good olives, oil, and make tapenade. And anchovies, if you're game.

Posted by: weft cut-loop at March 31, 2024 05:51 PM (IG4Id)

213 Senate Democrats Urge Traitor Joe to ‘Streamline Pathways’ for Illegal Aliens to Become Citizens

Can you tell me how to get to MS13 street?

Posted by: rhennigantx at March 31, 2024 05:51 PM (ENQN6)

214 I bought Roland fine grain polenta from Amazon. It's quick cooking and was tasty. I probably should look for something cheaper

Posted by: Notsothoreau at March 31, 2024 05:54 PM (yeEu9)

215 207 198 Grits are tasty. The first time I had grits was in 1977 doing a little time in Broward County Jail.
Good times
Posted by: I'm Gumby Damn It! at March 31, 2024 05:44 PM (pqOO2)

201 USAF was my first time having grits
Posted by: Skip at March 31, 2024 05:45 PM (fwDg9)

Just doing time.
Posted by: rhennigantx at March 31, 2024 05:48 PM (ENQN6)

My celly was an enforcer for the Outlaw MC. Mr Bamm he was charged with the two hells Angels bodies found behind the club house. heh heh We looked alike blond blue but his hair was longer like Greg Allman. He told me I should shower because he was just cured of scabies, Nice guy,, heh heh

Posted by: I'm Gumby Damn It! at March 31, 2024 05:54 PM (pqOO2)

216 Capers--chicken piccata or pork piccata are good uses

Posted by: Art Rondelet of Malmsey at March 31, 2024 05:54 PM (FEVMW)

217 I also have a big jar of olives I haven't opened so that's a good idea!

Posted by: Notsothoreau at March 31, 2024 05:55 PM (yeEu9)

218 Greetings! For some reason I relate polenta to the cake or corn bread like version and grits as the semi liquid, pudding texture. But I've had polenta as the pudding type also. Somewhat laborious to make by hand.
As for the CERN device being fired up, I've read that it has something to do with the planetary alignment at the time of the eclipse. For a sci-fi series that is pretty entertaining on that topic I can recommend the 3 Bodies Problem. Wild stuff.

Posted by: gourmand du jour at March 31, 2024 05:55 PM (MeG8a)

219 Grits are tasty. The first time I had grits was in 1977 doing a little time in Broward County Jail.
Good times
Posted by: I'm Gumby Damn It! at March 31, 2024 05:44 PM (pqOO2)

201 USAF was my first time having grits
Posted by: Skip at March 31, 2024 05:45 PM (fwDg9)

Just doing time.
Posted by: rhennigantx at March 31, 2024 05:48 PM (ENQN6)
***

Best I ever had was up near the Czech border in the 70's on a very cold winter morning eating them with my limp bacon, green eggs and luke warm potatoes. And hot hot coffee. The table was the hood if my jeep.

Just doing time.

Posted by: Diogenes at March 31, 2024 05:55 PM (W/lyH)

220 Brussells Sprouts exist because they have no natural predators. Discuss.
Posted by: Alberta Oil Peon at March 31, 2024 05:18 PM

You expect Stan's anal warts to have predators?

Posted by: Duncanthrax at March 31, 2024 05:56 PM (a3Q+t)

221 >>Senate Democrats Urge Traitor Joe to ‘Streamline Pathways’ for Illegal Aliens to Become Citizens

Joe's chances at beating Trump must suuuuck.

Posted by: Lizzy at March 31, 2024 05:57 PM (6IDWi)

222 I saw so many family get togethers today. Even saw one where they were playing crocquet

Posted by: Notsothoreau at March 31, 2024 05:58 PM (yeEu9)

223 I also made grilled lamb chops today. Used Giada’s marinade recipe, there’s no lemon in it. Cut the chops from a rack I bought about eight months ago. They were really good.

Posted by: Jen the original at March 31, 2024 05:58 PM (/zFfR)

224 Best I ever had was up near the Czech border in the 70's on a very cold winter morning eating them with my limp bacon, green eggs and luke warm potatoes. And hot hot coffee. The table was the hood if my jeep.

Just doing time.
Posted by: Diogenes at March 31, 2024 05:55 PM

C'mon. I was the best you ever had. You loved me!

Posted by: Ham 'n Lima Beans at March 31, 2024 05:59 PM (a3Q+t)

225 >>As for the CERN device being fired up, I've read that it has something to do with the planetary alignment at the time of the eclipse.

Reminds me of the book "Flashforward"...

Posted by: Lizzy at March 31, 2024 05:59 PM (6IDWi)

226
Simple dinner tonight of lobster tail and crab clusters and drawn butter. It looks like the Obama/Biden administration wants to make such a meal impossible in the future so I'm going to enjoy it while it lasts.

The 'plan' is to 'tag' all the lobster boats and see where they go. Also restrict them to getting there at less then 10 mph, and prevent them from harvesting lobster less then one pound.

The lobster peeps are saying, 'Goodbye'. Whether it equates to actual votes remains to be seen. The federal bureaucracy needs to be increased as much as the chocolate ration.

Posted by: Divide by Zero at March 31, 2024 06:01 PM (RKVpM)

227 Supposedly all the planets will be in the same quadrant of the sky at the time of the total eclipse.
Or, so I've read. I read a lot. Some of it may be less than credible, but I read it anyway.

Posted by: gourmand du jour at March 31, 2024 06:01 PM (MeG8a)

228 >>As for the CERN device being fired up, I've read that it has something to do with the planetary alignment at the time of the eclipse.

Reminds me of the book "Flashforward"...
Posted by: Lizzy at March 31, 2024 05:59 PM (6IDWi)
----
Uh, is that when the Hellgate is going to open and swallow the Earth?

Posted by: "Perfessor" Squirrel at March 31, 2024 06:01 PM (BpYfr)

229 I bought some capers and now I don't remember how I used them.

Posted by: Notsothoreau

In puttanesca spaghetti sauce.

Posted by: Tuna at March 31, 2024 06:03 PM (oaGWv)

230 At Y minutes the meat is cold. Why is this even a thing?
Posted by: Martini Farmer at March 31, 2024 05:23 PM (Q4IgG)

Thanks, I thought I was the only one who wondered this. I like my hot food to be hot enough to hurt me if I'm not careful.

Posted by: Dash my lace wigs! at March 31, 2024 06:03 PM (OX9vb)

231 Keep yer powder dry

Posted by: Zombie Fred Thompson at March 31, 2024 06:03 PM (pqOO2)

232 C'mon. I was the best you ever had. You loved me!
Posted by: Ham 'n Lima Beans at March 31, 2024 05:59 PM (a3Q+t)

Heh!
Now then, heat the eggs and ham, melt the tin of cheese, stir together, sprinkle some.tobasco and voila! Omelettes.
Then smoke one of those C-rat cigs afterwards.

Posted by: Diogenes at March 31, 2024 06:05 PM (W/lyH)

233 204 I totally get the "soak up the meat juice" idea about "sitting" a piece of beef.

What I do not get is letting it get cold.

I like my beef, lamb, pork hot or at least warm. Not cold. After the prescribed 10 - 30 minute sit.

Again... WTF?

---
Salt and pepper your steak. Let it sit for 30 minutes or until it gets up to room temp. Don't throw a cold steak on the grill

Heat your grill to 450-500F

Grill your steak until it is 120F, let it stand for 5 minutes...enjoy.

Pro tip: don't cut your steak into a bunch of little pieces. Take a 1/4" slice and eat it. Then cut another piece. Those little pieces get cold

Posted by: Lemmiwinks at March 31, 2024 06:07 PM (5jPmg)

234 >>Uh, is that when the Hellgate is going to open and swallow the Earth?

Yikes, hope not!
In the book a CERN experiment flashes all people on earth (iirc) 20 years in the future - their consciousness is in that future version of themselves for 8 min or so while their bodies are still in the present. So a lot of people die (those in airplanes, driving on highways, etc.) and a lot of others go mad because they either saw nothing (dead?) or saw a future so unfulfilling they give up on life. It's not a happy book

Posted by: Lizzy at March 31, 2024 06:08 PM (6IDWi)

235 What the hell are grits anyway?

Other than members of the Liberal Party in Canada.

Posted by: Catch Thirty-Thr33 at March 31, 2024 06:10 PM (8sMut)

236 Lizzy,
What book is that???

Posted by: lin-duh at March 31, 2024 06:11 PM (PZo5T)

237 229 I bought some capers and now I don't remember how I used them.

Posted by: Notsothoreau

There is a beautiful Sicilian recipe that uses not only caper but rasins as well. Pesce Stocco.
My grandmoms from Sicily's recipe. We had it only every Christmas Eve. I was in my forties when I heard of the Feast of Seven Fishes. I was like huh? seven we only had one BACCALA! Siciliano balls to the wall

Posted by: Zombie Fred Thompson at March 31, 2024 06:12 PM (pqOO2)

238 Grits are dried and crushed white corn. Polenta is dried and crushed yellow corn. In typical parlance.

Posted by: gourmand du jour at March 31, 2024 06:12 PM (MeG8a)

239 Flashforward by Robert Sawyer

Posted by: Lizzy at March 31, 2024 06:12 PM (6IDWi)

240 Polenta is basically cornmeal. Grits is ground from corn that has been through the process of nixtamalization, wherein corn is soaked a caustic solution, freeing up a lot of trapped nutrients.

Shrimp and grits was unheard of outside the southeast until foodies caught on. Now the ill-informed are acting like it's a Creole dish. It's not.

Posted by: mostly cajun at March 31, 2024 06:12 PM (04pA4)

241 Pesce Stocco
https://tinyurl.com/99yw3mje

Posted by: Not Zombie Fred Thompson at March 31, 2024 06:13 PM (pqOO2)

242 At least I got a paycheck the 15th and last day of the month besides free food

Posted by: Skip at March 31, 2024 06:13 PM (fwDg9)

243 I prefer fresh grated Romano cheese in my polenta.

Posted by: Ben Had at March 31, 2024 06:13 PM (wx526)

244 I’ve heard bone broth has more collagen than regular stock. Speaking of the commercial stuff.

When I make stuff I always use bones, not sure the commercial soup/stock makers are as selective.

March is going out with a gentle snow that looks like it wants to go for hours. Last winter at this time we had snow piled up everywhere.

Posted by: Pete Bog at March 31, 2024 06:15 PM (/zB5c)

245 Capers can be welcome on a salad by some. I love capers. Usually they are in a sauce for chicken piccata. If I served capers for a salad I would put them as a side condiment, because not everyone enjoys them.

Posted by: gourmand du jour at March 31, 2024 06:16 PM (MeG8a)

246 227 Supposedly all the planets will be in the same quadrant of the sky at the time of the total eclipse.
Or, so I've read. I read a lot. Some of it may be less than credible, but I read it anyway.
Posted by: gourmand du jour at March 31, 2024 06:01 PM (MeG8a

Oh great I heard if I stand with my ass toward the sun my sciatica will be cured by the increased force of gravity.

Posted by: I'm Gumby Damn It! at March 31, 2024 06:17 PM (pqOO2)

247
Again, in my box of this is just not good for you recipes, I give you smashed potatoes:

1.5 pounds small potatoes, whatever you have works.
2tbsp unsalted butter
1 tbsp olive oil (must come from Italy or else)
3/4 tsp salt
1/4 tsp freshly ground pepper
Finely chopped parsley.

Sometimes garlic, sometimes not. Whatever strikes you today!
Boil the potatoes in salted water until soft, usually 20mins or so.
Drain and let sit in the colander 5 minutes or so
Place on your baking tray and smash! You can use a potato masher, a fork, or whatever. Squish them, but try to keep 5em in one piece. Thinner is crispier, thicker fluffier. Both good choices.

Let them sit on the tray again for 5 mins, it just makes them better. Trust me,

Drizzle first with the melted butter, then the olive oil. Sprinkle with salt and pepper. Add the garlic or garlic powder if using.

Bake at 400 for 35-45 minutes (when they are deep golden and crispy, they are done). Do not flip them! Just leave them be.

Sprinkle with parsley and serve hot.

Posted by: Piper at March 31, 2024 06:19 PM (ZdaMQ)

248 If you look hard enough you can find capers cured in salt as well as the traditional brine in a jar. The dry cure and salt crystals create a unique flavor and texture that is great to sprinkle on pizza or add to tuna or chicken salad.

Posted by: Pete Bog at March 31, 2024 06:20 PM (/zB5c)

249 200 I bought some capers and now I don't remember how I used them. Seems like it might have been roast chicken but I'm sure they are used in pasta too.
Posted by: Notsothoreau at March 31, 2024 05:45 PM (yeEu9)

On a smoked salmon/lox bagel...

Posted by: Nova Local at March 31, 2024 06:20 PM (exHjb)

250 The New Five Food Groups:
Who
What
Where
When
How

Posted by: I'm Gumby Damn It! at March 31, 2024 06:20 PM (pqOO2)

251 Hi Chef

Posted by: Ben Had at March 31, 2024 06:20 PM (wx526)

252 Let's see
When the moon is in the 7th house, and Jupiter is aligned with Mars. Then peace will come to the planet

Posted by: Skip at March 31, 2024 06:20 PM (fwDg9)

253
Rain tomorrow. Which seems to be the entire forecast prediction for the past four months.

Posted by: Divide by Zero at March 31, 2024 06:22 PM (RKVpM)

254 ROUND DOG
Everything you love about a hot dog, in the shape of a burger!

https://tinyurl.com/57v7fa2t
Posted by: I'm Gumby Damn It! at March 31, 2024 05:38 PM (pqOO2)

There used to be a couple of fast-food places in Vancouver, B.C. called "This Is It". Their sign was a huge neon question mark. One of their specialties was a wiener cut with many cuts, formed into a ring, and grilled, served on a burger bun. They were very good. I just spent half an hour searching for a pic of their sign. Zilch. Search engines suck now. This wasn't some obscure hole-in-the-wall place. They were on major streets in a big city, and the damn signs were 40 feet tall. They were fucking landmarks. It'd be like not finding an internet image of the Brown Derby in Hollywood.

Posted by: Alberta Oil Peon at March 31, 2024 06:22 PM (tkR6S)

255 I had to take out the lines to make the potato recipe easier to read as I was accused of spam. Also, all measurements are approximate, I don’t really measure.

Posted by: Piper at March 31, 2024 06:22 PM (ZdaMQ)

256 Yum, Piper! Looks like a great recipe.
I made those years ago using a recipe from Fine Cooking mag - need to make those again!!

Posted by: Lizzy at March 31, 2024 06:22 PM (6IDWi)

257 Piper--

I make a similar version of crispy smashed potatoes and they are always a hit.

Posted by: Art Rondelet of Malmsey at March 31, 2024 06:23 PM (FEVMW)

258 Piper,

Those potatoes sound great.

I’ll try them. Lots of good stuff today. Thanks horde.

Posted by: Pete Bog at March 31, 2024 06:24 PM (/zB5c)

259 We used to watch Nadia G's Bitchin Kitchen and I'm sure that's when we started buying capers. It's one of those things that keeps well.

Posted by: Notsothoreau at March 31, 2024 06:27 PM (yeEu9)

260 248 If you look hard enough you can find capers cured in salt as well as the traditional brine in a jar. The dry cure and salt crystals create a unique flavor and texture that is great to sprinkle on pizza or add to tuna or chicken salad.
Posted by: Pete Bog at March 31, 2024 06:20 PM (/zB5c)

Yes the family recipe uses the dry cured along with adding raisins that use contrasting/complimenting flavors
in a Mediterranean staple dish.

Posted by: I'm Gumby Damn It! at March 31, 2024 06:27 PM (pqOO2)

261 Also, all measurements are approximate, I don’t really measure.
Posted by: Piper at March 31, 2024 06:22 PM (ZdaMQ)

Try doing that when sharing a kitchen with someone who is more of a stickler for precision. It’s hilarious seeing them squirm.

Hey Ben Had. Lots of good stuff today.

Posted by: Pete Bog at March 31, 2024 06:29 PM (/zB5c)

262 252 Let's see
When the moon is in the 7th house, and Jupiter is aligned with Mars. Then peace will come to the planet
Posted by: Skip at March 31, 2024 06:20 PM

That is truly from another Dimension

Posted by: I'm Gumby Damn It! at March 31, 2024 06:31 PM (pqOO2)

263 261 Also, all measurements are approximate, I don’t really measure.
Posted by: Piper at March 31, 2024 06:22 PM (ZdaMQ)

A cook after my own heart.

Posted by: Nova Local at March 31, 2024 06:32 PM (exHjb)

264 "Oh great I heard if I stand with my ass toward the sun my sciatica will be cured by the increased force of gravity."

Only if you are in the path of totality!
Or, so I've read... LOL

Posted by: gourmand du jour at March 31, 2024 06:33 PM (MeG8a)

265 I’ve heard bone broth has more collagen than regular stock. Speaking of the commercial stuff.
Posted by: Pete Bog

There's zero point zero collagen in bones. None. It's the connective tissue - tendons, cartilage - that has collagen. Sorry, not sorry, but the term 'bone broth' is just $%&&E$% idiotic.

BONES = STOCK
MEAT, SCRAPS, e'rrything else = BROTH.

Posted by: weft cut-loop at March 31, 2024 06:33 PM (IG4Id)

266 Sprinkle with parsley and serve hot.

Posted by: Piper at March 31, 2024 06:19 PM (ZdaMQ)

There's a good technique that uses baking soda in the boiling water to break down the surface of the potatoes.

Posted by: CharlieBrown'sDildo at March 31, 2024 06:34 PM (gSZYf)

267 BONES = STOCK
MEAT, SCRAPS, e'rrything else = BROTH.
Posted by: weft cut-loop at March 31, 2024 06:33 PM (IG4Id)

So, what you're saying is when you use bones AND meat and scraps and everything else...then you have bone broth

...

Posted by: Nova Local at March 31, 2024 06:35 PM (exHjb)

268 https://tinyurl.com/5bt9bk7m
20 Tweets from Bad Blue

Posted by: Skip at March 31, 2024 06:35 PM (fwDg9)

269 I'm here to tell you that the Watergate cake was a big hit.

And also you better be putting garlic in your cheese grits.

Posted by: bluebell at March 31, 2024 06:36 PM (bS+DD)

270 Search engines suck now.

People are starting to notice!
I don't want to sound like The Conspiracy Theorist (we all need to stick together on this...), but right around the time AI was announced as the answer to life, the universe and everything, all of a sudden you couldn't find those bands you heard in high school. Quotations from famous statesmen. Logos of well-known products. Company histories. Dammitall, something is up here.

Posted by: Way, Way Downriver at March 31, 2024 06:36 PM (zdLoL)

271 i love 48 hour (or even 72 hour) short ribs. but 140 is way over. 133.

Posted by: DenverGregg at March 31, 2024 06:36 PM (Z/jgI)

272 One of our fav TV shows was 'It Takes a thief' with Robert Wagner the main character. The show featured the adventures of cat burglar, pickpocket, and thief Alexander Mundy, who steals to finance his life as a polished playboy.
We were into the show in my teen years as a crew member that liked to presume ownership of Corvets and SS Camaros in the 1960's . To us a caper was a heist or auto theft.
Yeah Capers I like em...

Posted by: I'm Gumby Damn It! at March 31, 2024 06:39 PM (pqOO2)

273 Corvettes

Posted by: I'm Gumby Damn It! at March 31, 2024 06:40 PM (pqOO2)

274 As soon as you could pay money to have a search engine rank your product higher, that was the end of any kind of unbiased search.

Posted by: gourmand du jour at March 31, 2024 06:42 PM (MeG8a)

275 Pesce Stocco
https://tinyurl.com/99yw3mje
Posted by: Not Zombie Fred Thompson at March 31, 2024 06:13 PM (pqOO2)

No raisins in that recipe.

I've been swindled!!!

Posted by: naturalfake at March 31, 2024 06:42 PM (nFnyb)

276 And also you better be putting garlic in your cheese grits.

Posted by: bluebell at March 31, 2024 06:36 PM (bS+DD)

If I could get away with it I would put garlic in everything.

Posted by: CharlieBrown'sDildo at March 31, 2024 06:43 PM (gSZYf)

277
No one's mentioned capers on a bagel with lox and cream cheese.

For shame.

Posted by: naturalfake at March 31, 2024 06:43 PM (nFnyb)

278 >>https://tinyurl.com/5bt9bk7m
20 Tweets from Bad Blue
#13:
On March 20th, Rutgers hosted Palestine is a Feminist and Queer Anti-Imperialist Abolition Struggle with the University of Illinois at Chicago's Nadine Naber and Rutgers' Maya Mikdashi. . .

This is . . . absolutely batsh#t bananas.
There is so much university double-speak nonsense cognitive dissonance arrogance it makes my brain hurt.

Posted by: Lizzy at March 31, 2024 06:44 PM (6IDWi)

279 277
No one's mentioned capers on a bagel with lox and cream cheese.

For shame.

Posted by: naturalfake at March 31, 2024 06:43 PM (nFnyb)

Comment 249

Posted by: Nova Local at March 31, 2024 06:45 PM (exHjb)

280 270 Search engines suck now.

People are starting to notice!
I don't want to sound like The Conspiracy Theorist (we all need to stick together on this...), but right around the time AI was announced as the answer to life, the universe and everything, all of a sudden you couldn't find those bands you heard in high school. Quotations from famous statesmen. Logos of well-known products. Company histories. Dammitall, something is up here.
Posted by: Way, Way Downriver at March 31, 2024 06:36 PM (zdLoL)

THIS !

Posted by: I'm Gumby Damn It! at March 31, 2024 06:46 PM (pqOO2)

281 We used to watch Nadia G's Bitchin Kitchen and I'm sure that's when we started buying capers. It's one of those things that keeps well.
Posted by: Notsothoreau at March 31, 2024 06:27 PM (yeEu9)

I liked that show...hi heels, tight dresses and her Meat Man in one episode told me all about chicken breasts and that you had to soak em to get the flavor in em.

He kept telling Nadia that she had to soak them breasts Bro soak them breasts...

Posted by: Hairyback Guy at March 31, 2024 06:46 PM (R/m4+)

282 No one's mentioned capers on a bagel with lox and cream cheese.

For shame.

Posted by: naturalfake at March 31, 2024 06:43 PM (nFnyb)

Comment 249.
Posted by: Nova Local at March 31, 2024 06:45 PM (exHjb)

What do you expect? I can't read.

Making fun of the illiterate!

For shame.

Posted by: naturalfake at March 31, 2024 06:48 PM (nFnyb)

283 i love 48 hour (or even 72 hour) short ribs. but 140 is way over. 133.

Posted by: DenverGregg at March 31, 2024 06:36 PM (Z/jgI)

I like the tenderness at 140. 133 is firmer and more like steak.

That's not a bad thing, but it's a different dish.

Posted by: CharlieBrown'sDildo at March 31, 2024 06:48 PM (gSZYf)

284 Folks...it's a food thread. There are plenty of opportunities to discuss current events in other threads.

Posted by: CharlieBrown'sDildo at March 31, 2024 06:49 PM (gSZYf)

285 Glenn Reynolds:
"I got scoped – colonoscopy and, from the other end, an endoscopy. (The gastroenterological community is not amused when you refer to that procedure as a “spitroast.” I stand corrected.)"

Posted by: BourbonChicken at March 31, 2024 06:50 PM (lhenN)

286 No raisins in that recipe.

I've been swindled!!!
Posted by: naturalfake at March 31, 2024 06:42 PM (nFnyb)

The family recipe uses raisins. The link is of a quick google. I was too lazy to convert to a PDF I can link.

Posted by: I'm Gumby Damn It! at March 31, 2024 06:51 PM (pqOO2)

287 CBD, thank you once again for the food thread.

Posted by: Ben Had at March 31, 2024 06:52 PM (wx526)

288
The family recipe uses raisins. The link is of a quick google. I was too lazy to convert to a PDF I can link.
Posted by: I'm Gumby Damn It! at March 31, 2024 06:51 PM (pqOO2)

If your family recipe isn't "a pinch of this, a pinch of that" kind of deal maybe you can post it, since it seems different than the one online.

And sounds better.

Posted by: naturalfake at March 31, 2024 06:53 PM (nFnyb)

289 Grits. Heaven in a bowl but only in parts of the country where loblolly pine trees were grown.

Went on a road trip from Colorado to FL/GA line and resolved to not eat any fast food. Grits were everywhere but became inedible the further north and west you got. Amarillo seemed to be the dividing line. SE of there it was creamy goodness.

Have a friend that just moved from Louisiana and his recipe calls for 6 cups of whole milk for 1 cup of stoneground grits. Creamy goodness.

For 1 cup of grits I use 2 cups of milk and 2 cups of broth, caramelized Vidalia onions and garlic, acid balanced with about 2 tsp of sugar, 2 tablespoons of butter, salt and touch of pepper. Grill the shrimp so they are Cs NOT Os. Food for the soul.

GRITS are Girls Raised In The South. Both have about the same place in my heart!

Posted by: honaryintern at March 31, 2024 06:53 PM (TbgN2)

290 Glenn Reynolds:
"I got scoped – colonoscopy and, from the other end, an endoscopy. (The gastroenterological community is not amused when you refer to that procedure as a “spitroast.” I stand corrected.)"
Posted by: BourbonChicken at March 31, 2024 06:50 PM (lhenN)
---
They might not be amused, but I think it's hilarious. I've been "spitroasted" (in the endoscopic sense) at least once..

Posted by: "Perfessor" Squirrel at March 31, 2024 06:54 PM (BpYfr)

291 Good evening everyone. My new wall ovens are supposed to make their appearance Tuesday morning. It took some time, but I finally found one of a decent quality and good price that didn't have a connection to Wifi.

Why would I want that?

Posted by: Tonypete at March 31, 2024 06:54 PM (Mu170)

292 gotta sous vide that shit

Posted by: ghost of hallelujah at March 31, 2024 06:54 PM (sJHOI)

293 thank you once again for the food thread.

Posted by: Ben Had at March 31, 2024 06:52 PM (wx526)

My pleasure young lady!

Posted by: CharlieBrown'sDildo at March 31, 2024 06:54 PM (gSZYf)

294 I follow a survival guy on FB. This dude knows every edible plant, weed, piece of bark there is!
Its unreal..

Posted by: I'm Gumby Damn It! at March 31, 2024 06:54 PM (pqOO2)

295 Sorry about that, CBD!

Posted by: Lizzy at March 31, 2024 06:55 PM (6IDWi)

296

Posted by: Tonypete at March 31, 2024 06:55 PM (Mu170)

297 Missed it by that much!

Posted by: Tonypete at March 31, 2024 06:56 PM (Mu170)

298 Posted by: Lizzy at March 31, 2024 06:55 PM (6IDWi)

No worries!

Posted by: CharlieBrown'sDildo at March 31, 2024 06:56 PM (gSZYf)

299 Posted by: Tonypete

Come sous vide with me.

Posted by: The Barrel at March 31, 2024 06:57 PM (roH4R)

300 266 Sprinkle with parsley and serve hot.

Posted by: Piper at March 31, 2024 06:19 PM (ZdaMQ)

There's a good technique that uses baking soda in the boiling water to break down the surface of the potatoes.
Posted by: CharlieBrown'sDildo at March 31, 2024 06

Okay…will need to google that!

Posted by: Piper at March 31, 2024 06:57 PM (ZdaMQ)

301 288
The family recipe uses raisins. The link is of a quick google. I was too lazy to convert to a PDF I can link.
Posted by: I'm Gumby Damn It! at March 31, 2024 06:51 PM (pqOO2)

If your family recipe isn't "a pinch of this, a pinch of that" kind of deal maybe you can post it, since it seems different than the one online.

And sounds better.
Posted by: naturalfake at March 31, 2024 06:53 PM (nFnyb)

OK My cousin Rosemary sent it on FB. Maybe I can save it to docs. Zero pinches.... looking...

Posted by: I'm Gumby Damn It! at March 31, 2024 06:58 PM (pqOO2)

302 The kitties got some lamb before I garliced it up for their Easter dinner, and now it’s cooking. I will catch y’all later, it’s smelling heavenly in here!

Posted by: Piper at March 31, 2024 07:07 PM (ZdaMQ)

303 I cook quick grits in the microwave. Does that make me some kind of sinner or heretic? I don't care, they taste good to me, and are an easy hot breakfast dish. Salt, pepper and butter for me.

Posted by: BillyD at March 31, 2024 07:10 PM (F6Xpw)

304 301 288
The family recipe uses raisins. The link is of a quick google. I was too lazy to convert to a PDF I can link.
Posted by: I'm Gumby Damn It! at March 31, 2024 06:51 PM (pqOO2)

If your family recipe isn't "a pinch of this, a pinch of that" kind of deal maybe you can post it, since it seems different than the one online.

And sounds better.
Posted by: naturalfake at March 31, 2024 06:53 PM (nFnyb)

Linked from a word doc.
BTW the girls used golden raisins

https://tinyurl.com/2uupyk2x

Posted by: I'm Gumby Damn It! at March 31, 2024 07:11 PM (pqOO2)

305 making chicken parm right now. just had a hankering for it.

@CBD have you tried bison short ribs in the sous vide? they need a little longer being leaner but the flavor is amazing

Posted by: DenverGregg at March 31, 2024 07:17 PM (Z/jgI)

306 197 In season I assume you’d add okra?

Posted by: Pete Bog at March 31, 2024 05:44 PM (/zB5c)

I would never destroy the spirit of the bog!

No additions.

Posted by: Miley, okravangelist at March 31, 2024 07:33 PM (w6EFb)

307 Polenta was always comfort food for us. We were kind of confused when our humble peasant food became featured at the bougie restaurants.

Arugula, broccoli rabe, espresso,…these were all staples in the most impoverished of Italian homes.

And EVOO…my aunt was fortunate to have olive trees so she pressed her own.

Posted by: kallisto at March 31, 2024 08:10 PM (UFrkP)

308 My wife and I like to make the beef short ribs from Amy Thielen’s recipe. The title is Oven Baked Short Ribs with Porter Beer Mop, but in reality it’s a magnificent ginger-glazed bit of heaven.

I can drink the leftover glaze. Properly done, it forms a crisp lacquered crust, but I didn’t have the heat right the last time, so it was only very good instead of great.

Posted by: Advo at March 31, 2024 08:13 PM (VHN21)

309 And also you better be putting garlic in your cheese grits.

Posted by: bluebell at March 31, 2024 06:36 PM (bS+DD)

Blasphemy, and on Easter?!?!

Posted by: Miley, okravangelist at March 31, 2024 08:38 PM (w6EFb)

310 People are starting to notice!
I don't want to sound like The Conspiracy Theorist (we all need to stick together on this...), but right around the time AI was announced as the answer to life, the universe and everything, all of a sudden you couldn't find those bands you heard in high school. Quotations from famous statesmen. Logos of well-known products. Company histories. Dammitall, something is up here.

Posted by: Way, Way Downriver at March 31, 2024 06:36 PM (zdLoL)

Shit's been disappearing for years. Pages are the same.

Posted by: Miley, okravangelist at March 31, 2024 08:39 PM (w6EFb)

311 Stock. You make stock with bones. No, I will not let this one go.
Posted by: every californian at March 31, 2024 04:16 PM (IG4Id)

No, I make bone broth with my bones .

Posted by: BonnieBlue is tired of the lies at March 31, 2024 08:53 PM (DQ9Ba)

312 I thought stock requires vegetables.

Posted by: Miley, okravangelist at March 31, 2024 09:22 PM (w6EFb)

313 I object: Proper grits are crushed and ground hominy, not dried corn. These are not the same.

Hominy is corn that's been processed in lye, called nixtamalization. It changes the entire nutrition profile, and is why you can use masa to make dough, but not cornmeal or corn flour.

Posted by: Voyager at March 31, 2024 10:46 PM (nmL8W)

314 I just returned from South Carolina and was reliably informed by a southern belle in the know that grits are the corn after one pass through the mill, polenta comes after two rounds, and it's just corn meal after three or more turns.

Posted by: Chas Martel at April 01, 2024 09:04 PM (9paoz)

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