Food Thread: Cake...The Final Frontier

Great cake...does it exist? Sure, but I think the topic is a bit more complicated than just throwing a ton of chocolate and frosting in and hoping it all works out. And even the frosting gets a little weird. Too many are just sugar bombs that feel like they are are rotting one's teeth with the first bite. And frosting hides a multitude of sins, most egregious being dry cake. Except it doesn't really hide that dusty, crumbly, sort-of-gross mouthfeel that a dry cake gives.

Oh, and another thing...don't use the same frosting in the layers as on the outside! I want some contrast, damn it! In fact, some of the best cakes I have ever eaten had a tart fruit based filling between the layers, which I think works perfectly with the sweeter frosting.

But not too sweet! Do I have to repeat myself again? And that's quite a trick, because frosting is sugar. But some bakers know how to do it, and that is a truly impressive thing. When the filling is delicious and the frosting is interesting but not too sweet and the cake is moist and flavorful, then that means that the stars have aligned and all is right in the world...at least for a few minutes.

Yeah...cake is complicated. There is a reason why great cake bakers are in demand.

******
US fast-food chains may have to amp up promotions as more people eat at home

Gee...I wonder why?

Inflation is now baked into the cake (SWIDT>). The Fed probably won't raise interest rates, the government is spending like a drunken sailor, and the destruction of the labor force (minimum wage, regulation, welfare, etc) will keep wages high, so there is very little downward pressure and a whole lot of upward pressure on prices. And have you noticed...fuel costs are rising!

The profit margins in the restaurant industry are brutal, and while McDonalds can probably handle an extended run of even more pricing pressure, I can't imagine how the smaller restaurants are doing.

My sense is that even well-off folks are decreasing their discretionary spending. That's based on all sorts of anecdotal evidence, but I would lay money that I am correct.

Home cooking is going to make a big comeback. That's why you should tune in here every Sunday!

******

I probably sound like a broken record, but damn! This technique plus a delicious marinade is a great and easy combination.

The technique is simple. Trimmed bone-in thighs on top of a bed of sliced onions. Lots of them! Then into the oven for about 30-40 minutes at 425.

The marinade was all of my leftover cilantro, blended with Dijon, honey, garlic, olive oil, salt and pepper, half a small onion, and half a Jalapeño. I left the chicken in the marinade for a full day, and I think that was the important step.

When the chicken looks good, remove it from the skillet and return the onions to the oven until they brown a bit and the liquid mostly evaporates. Five minutes?

Then eat!

******

That is a composite cork, which has become quite popular with inexpensive wines. And that's sad, because screw-tops are much better, but more expensive. Those composite corks are irritating for both esthetic and practical reasons. Esthetically? They are ugly. Practically? They seem denser than real cork, and many cork screws don't work as well in them.

Sure...that's a classic First-World Problem^TM, but still!

******

This guy is not screwing around. Bacon in the bread. Bacon in the cheese. Bacon in the meat. Bacon in the sauce.

Mother of Baconator looks delicious, and a whole lot of work!

But all that bacon! Yum!

******
From "The lurker sometimes known as Marty" comes an interesting photo. He seems to be testing his new griddle (a marvelous piece of cooking equipment!) with an interesting combination of salmon steaks and bear steaks!

I really like salmon, but have been cooking fillets rather than steaks for many years. One reason is that I like salmon steaks on the grill, and I suck at cooking fish anywhere near fire. Yeah...they usually stick a bit, and that disturbs my OCD! The other reason is that I have a bunch of solid recipes for fillets that are easy and delicious, so...I just stopped grilling salmon.

As for bear? I have eaten it, and I find it just okay. It is entirely possible that the bear I have eaten was not processed or prepared correctly, so I will reserve judgement, especially since that bear looks pretty damned good!

******

[Hat Tip: Misanthropic Humanitarian]

******
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 fight

Posted by: Skip at May 05, 2024 04:01 PM (fwDg9)

2 SPONGE cake!!!

Posted by: Helena Handbasket at May 05, 2024 04:02 PM (llON8)

3 Making cheesesteak after race is over

Posted by: Skip at May 05, 2024 04:02 PM (fwDg9)

4 Great cake...does it exist? Sure, but I think the topic is a bit more complicated than just throwing a ton of chocolate and frosting in and hoping it all works out.
++++
Yes. It's carrot cake with the density of a light-duty brick, covered with adequate amounts of heavy - and decadent - cream cheese icing.

Otherwise, I can take or leave cake. German chocolate's alright. But my categories for cake are, "good carrot cake" and "other."

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:03 PM (HnUIn)

5 I'm a rookie; but, the content was *so* good!

Posted by: AZ deplorable moron at May 05, 2024 04:05 PM (HDU5E)

6 But we've just done Chocolate: the final food frontier.
There is nothing better than chocolate, wait .... Bird's custard?

Posted by: Ciampino - no food for Hamas at May 05, 2024 04:05 PM (qfLjt)

7 Home cooking is going to make a big comeback. That's why you should tune in here every Sunday!
++++
I'm an inexperienced cook. Uncreative and fairly unskilled. I am getting better because I have to, because I am cooking at home *way* more than I used to (used to be very little, and with lots of prefab stuff). It doesn't have to do with money at the moment, but the other problem with restaurants and take-away: quality and nutritiousness.

If you want to lose weight (and I do), you can't be spending time in restaurants. Restaurant food is not as good for you as making something yourself where you have a modicum of control (yes, there are exceptions).

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:05 PM (HnUIn)

8 I just discovered there is a YouTube channel called The Sideboob Kitchen. But I don't know what it's about.

Posted by: Northernlurker at May 05, 2024 04:06 PM (JLq/1)

9 I just discovered there is a YouTube channel called The Sideboob Kitchen. But I don't know what it's about.
Posted by: Northernlurker at May 05, 2024 04:06 PM (JLq/1)
++++
Boobs are good for many things. Cooking and eating are not one of those things...

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:07 PM (HnUIn)

10 Let's lose our minds and go crazy crazy
Ah ya ya ya ya I keep on hoping we'll eat cake by the ocean (huh)...

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

Posted by: Hairyback Guy at May 05, 2024 04:07 PM (R/m4+)

11 I have a combined food and FWP.
I needed honey for a banana bread I was making in the bread machine.
The FWP? All the honey was crystalized, *all of it*.
Solution sous vide to the rescue. In water up to the level of the honey at 112F, it has been 2.5 days to liquify 90% of the 5lbs.

Posted by: AZ deplorable moron at May 05, 2024 04:09 PM (HDU5E)

12 I make one cake.
Chocolate chip butterscotch cake with a chocolate glaze. Fun to do and delicious.
I suck at everything else.

Posted by: Diogenes at May 05, 2024 04:11 PM (W/lyH)

13 You are stuck with synthetic corks because a lot of people are stuck on the notion that a screw top wine is a bad wine. Sorry, I didn't make the rules.

Posted by: Fozzy at May 05, 2024 04:11 PM (/Jyns)

14 Restaurant food is not as good for you as making something yourself where you have a modicum of control (yes, there are exceptions).

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:05 PM (HnUIn)

Absolutely!

And once you get reasonably good at cooking, you will be able to beat the restaurants in quality as well.

Posted by: CharlieBrown'sDildo at May 05, 2024 04:12 PM (4BhOX)

15 4 Great cake...does it exist? Sure, but I think the topic is a bit more complicated than just throwing a ton of chocolate and frosting in and hoping it all works.

My sons agree with CBD. You must have a different filling vs the frosting. My 1st son loves dark chocolate cake with a salted caramel (coconut) filling and dark chocolate frosting. My 2nd son loves chocolate cake with sweetened and salted peanut butter and a vanilla peanut butter frosting.

I'm partial to dark chocolate cake with a cherry filling or a neopolitan cake (vanilla cake, strawberry jam or pie filling, chocolate frosting, chocolate covered strawberries to decorate)...but I also love my son's 2 choices.

And speaking of changing flavors. Youngest son made me cookies - he wanted espresso chocolate chip cookies (aka, Tollhouse allergy free cookies with a full TB of instant espresso powder whipped into the fat) - damn, they are good...

Posted by: Nova Local at May 05, 2024 04:12 PM (exHjb)

16 You are stuck with synthetic corks because a lot of people are stuck on the notion that a screw top wine is a bad wine. Sorry, I didn't make the rules.
Posted by: Fozzy at May 05, 2024 04:11 PM (/Jyns)
++++
Cork > Fake Cork > Screw Top > Box > Hobo jug

The middle two are actually swapped as you said, but that's the perception

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:12 PM (HnUIn)

17 And once you get reasonably good at cooking, you will be able to beat the restaurants in quality as well.
Posted by: CharlieBrown'sDildo at May 05, 2024 04:12 PM (4BhOX)
++++
I'm a ways off from that, but I'm also only five months in and no longer burn water.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:13 PM (HnUIn)

18 The marinade was all of my leftover cilantro, blended with Dijon, honey, garlic, olive oil, salt and pepper, half a small onion, and half a Jalapeño.
Posted by: CBD

CBD, what would you substitute for the cilantro if your Betterhalf suffered from the cilantro tastes like soap genetic defect?

Posted by: AZ deplorable moron at May 05, 2024 04:13 PM (HDU5E)

19 The biology department where I work hosted it's annual "Microbe Luncheon" this past week.

Always an interesting array of sausages, cheeses, and breads, along with more exotic fare such as the "quorn nuggets" (not too bad) and various probiotic beverages.

And of course, we have the popular "vegemite/marmite/limburger" challenge.

I finally worked up the nerve to try the limburger. I only had a tiny bit, so it wasn't very overpowering. Vegemite and marmite, on the other hand are just not my thing.

Posted by: "Perfessor" Squirrel at May 05, 2024 04:13 PM (BpYfr)

20
One reason is that I like salmon steaks on the grill, and I suck at cooking fish anywhere near fire

Never fail salmon. Fish grill basket:

https://www.amazon.com/RTTs-Fish-Grill-Basket-Detachable/
dp/B0BFJ7R45Y/

/ hopefully doesn't bust margins

Posted by: Divide by Zero at May 05, 2024 04:14 PM (RKVpM)

21 The cakelet in the photo is really beautiful.

Posted by: m at May 05, 2024 04:15 PM (o3SCB)

22 18 The marinade was all of my leftover cilantro, blended with Dijon, honey, garlic, olive oil, salt and pepper, half a small onion, and half a Jalapeño.
Posted by: CBD

CBD, what would you substitute for the cilantro if your Betterhalf suffered from the cilantro tastes like soap genetic defect?
Posted by: AZ deplorable moron at May 05, 2024 04:13 PM (HDU5E)

Parsley is the norm cilantro sub...but really, if it's green and herby, it likely works...

Posted by: Nova Local at May 05, 2024 04:16 PM (exHjb)

23 2 SPONGE cake!!!
Posted by: Helena Handbasket at May 05, 2024 04:02 PM (llON

haha!

Posted by: m at May 05, 2024 04:16 PM (o3SCB)

24 I guess that cakelet in the photo is really a torte.

Posted by: m at May 05, 2024 04:17 PM (o3SCB)

25 I'm a ways off from that, but I'm also only five months in and no longer burn water.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:13 PM (HnUIn)

Technique...technique...technique.

Knife work. Controlling temperature in pans. A few other things.

Unless you are a retard, your learning curve should be steep.

Posted by: CharlieBrown'sDildo at May 05, 2024 04:18 PM (4BhOX)

26 There is a reason why great cake bakers are in demand.

Then you get someone like Jack Phillips, who is apparently the only cake maker in the entire state of Colorado.

Posted by: NR Pax at May 05, 2024 04:18 PM (lXCUP)

27 And once you get reasonably good at cooking, you will be able to beat the restaurants in quality as well.
Posted by: CharlieBrown'sDildo at May 05, 2024 04:12 PM (4BhOX)
++++
I'm a ways off from that, but I'm also only five months in and no longer burn water.
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:13 PM (HnUIn)
***

The only way to get better is to jump in with both feet. Gonna screw up for sure (once did a cup of salt for the cookies vice a cup of sugar) (oopsies!)
But its worth it.

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

28 Great cake...does it exist? Sure, but I think the topic is a bit more complicated than just throwing a ton of chocolate and frosting in and hoping it all works out.

I dunno, that right there sounds like a pretty tasty recipe to me.

Posted by: Paco at May 05, 2024 04:19 PM (njExo)

29 27 Gonna screw up for sure (once did a cup of salt for the cookies vice a cup of sugar) (oopsies!)
Posted by: Diogenes at May 05, 2024 04:18 PM (W/lyH)

yum

Posted by: m at May 05, 2024 04:20 PM (o3SCB)

30 My wife is a very good cook and baker. I think one of the highlights was when she made the small version of a chocolate stout cake. It weighed three pounds and was damn good.

Posted by: NR Pax at May 05, 2024 04:20 PM (lXCUP)

31 that right there sounds like a pretty tasty recipe to me.

Posted by: Paco at May 05, 2024 04:19 PM (njExo)

Heh...I love this place.

Posted by: CharlieBrown'sDildo at May 05, 2024 04:20 PM (4BhOX)

32 Last night, mother hubbard's cupboard was bare (spent $205 at Aldi's today, and would have spent more, but they were out of the sale ground beef)...but amazed my spouse with an eel (thank you Hmart) and baked tofu teriyaki stir fry (old broccoli slaw bag, bell peppers, gray squash, carrots, onions, ginger, parsley, and garlic) over rice.

My spouse has decided that if he gives me fresh produce and pretty much any proteins, I can whip something up that he'll get 2nds and 3rds on (and finish for lunch today with eggs). I'd never made last night's dish, but desperation is the mother of invention...

PS - If you ever chuck tofu in a stir fry, always prebake with seasoning, fat, and cornstarch - you get nice chunks vs broken up sludge that way...

Posted by: Nova Local at May 05, 2024 04:21 PM (exHjb)

33 Re bad cakes, preach on. I like good moist dense cakes with creamy frosting, but the majority seem to be dry, flavorless sponge with crusty sugary frosting. In fact, at my wedding there was a "groom's pie" instead of a "groom's cake" for that reason. I occasionally find a good cake, but the most loved bakeries in my part of Tennessee crank out lousy dry cakes. I've completely given up on cupcakes, which always look so good and invariably disappoint.

Posted by: Buck Throckmorton at May 05, 2024 04:21 PM (d9Cw3)

34 I discovered cheesecake very late in life .... yummy.
Really favorites are not really cakes but pudding-adjacent such as tiramisu, zuppa inglese, trifle. Give me plain Bird's custard, hot or cold, solid or semi-runny anytime.

Posted by: Ciampino - no food for Hamas except pork at May 05, 2024 04:21 PM (qfLjt)

35 Gonna screw up for sure (once did a cup of salt for the cookies vice a cup of sugar) (oopsies!)
Posted by: Diogenes at May 05, 2024 04:18 PM (W/lyH)

yum
Posted by: m at May 05, 2024 04:20 PM (o3SCB)

Ahhhh.....
Alcohol may have been involved.

Posted by: Diogenes at May 05, 2024 04:21 PM (W/lyH)

36 Favorite cake is carrot cake with cream cheese frosting.
Truluck's in Houston makes the best.

Here's the recipe-
tinyurl.com/46czm5et

Posted by: redridinghood at May 05, 2024 04:22 PM (NpAcC)

37 No mention of Red Velvet or German Chocolate until comments.

CBD is pushing a false narrative!

Posted by: Aetius451AD at May 05, 2024 04:22 PM (di6C2)

38 Technique...technique...technique.

Knife work. Controlling temperature in pans. A few other things.

Unless you are a retard, your learning curve should be steep.
Posted by: CharlieBrown'sDildo at May 05, 2024 04:18 PM (4BhOX)
++++
Yeah. I'm not pursuing it enthusiastically. When I get off work, I just want to eat something. I also don't eat much anymore, and so do one thing and then parcel it out and have it for like a week.

But yeah, getting better and not so nervous about fouling things up. If I foul it up, all it costs me is money.*

Once I get laid off, I'll probably do a lot more of it, even if just to keep boredom at bay!

* Except for big stuff. I hosted Pesach this year. The week before, I did a test leg of lamb. Never made one before. I wanted to run the risk of ruining the test run, not the real run. It was fine, but I did dial it in a bit when I did it for real. On the down side, I don't want lamb again anytime soon.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:22 PM (HnUIn)

39 Kroger's had brisket on sale this week - $2.99/lb. So I bought a big one and portioned it out at home. Tried a new rub recipe and then a long, slow cook.

The rub was too sweet for my taste so, I won't make it again. Next time, hotter and spicier.

Posted by: Tonypete at May 05, 2024 04:23 PM (WXNFJ)

40 >>Great cake...does it exist?

Yes. My grandmother's Vienna Cake.

Posted by: JackStraw at May 05, 2024 04:23 PM (LkLld)

41 I discovered cheesecake very late in life .... yummy.
Really favorites are not really cakes but pudding-adjacent such as tiramisu, zuppa inglese, trifle. Give me plain Bird's custard, hot or cold, solid or semi-runny anytime.
Posted by: Ciampino - no food for Hamas except pork at May 05, 2024 04:21 PM (qfLjt)
++++
I forgot about cheesecake! I don't really think of it as cake, which might be a weird personal idiosyncrasy.

Good carrot cake and good cheesecake. All others are in the "other" category.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:24 PM (HnUIn)

42 It's hard not to like any cake, unless it includes vegetables

Posted by: Skip at May 05, 2024 04:24 PM (fwDg9)

43 Tonight, we're having burgers (with the fixin's), curly fries, an Aldi's salad bag, and strawberries and blueberries.

B/c I cooked more than planned Saturday, so this is a semi-night off.

Posted by: Nova Local at May 05, 2024 04:25 PM (exHjb)

44 Kroger's had brisket on sale this week - $2.99/lb. So I bought a big one and portioned it out at home. Tried a new rub recipe and then a long, slow cook.

The rub was too sweet for my taste so, I won't make it again. Next time, hotter and spicier.
Posted by: Tonypete at May 05, 2024 04:23 PM (WXNFJ)
++++
It is probably sacrilegious, but so be it, but brisket is basically idiot proof in an Instant Pot.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:25 PM (HnUIn)

45 Cheesecake imo, is not a cake or a pie, but a gift from God all it's own thing.

The REALLY dense stuff you could use to shield a nuclear reactor with too.

Posted by: Aetius451AD at May 05, 2024 04:25 PM (di6C2)

46 If you ever chuck tofu in a stir fry, always prebake with seasoning, fat, and cornstarch - you get nice chunks vs broken up sludge that way...

Wife has been doing the occasional experiment with vegan recipes and she tried tofu. I will pass on that advice to her.

Posted by: NR Pax at May 05, 2024 04:25 PM (lXCUP)

47 Kroger's had brisket on sale this week - $2.99/lb. So I bought a big one and portioned it out at home. Tried a new rub recipe and then a long, slow cook.

The rub was too sweet for my taste so, I won't make it again. Next time, hotter and spicier.
Posted by: Tonypete at May 05, 2024 04:23 PM (WXNFJ)

Hey.
Whats a good size brisket for 6 people to cover dinner and sammiches the next day?

Posted by: Diogenes at May 05, 2024 04:26 PM (W/lyH)

48 Sorry Joe,
Carrot cake sucks. It's just gross. Heavy, too sweet and cream cheese frosting is akin to shmegma.

And cheesecake is just as nasty.

Posted by: nurse ratched at May 05, 2024 04:26 PM (4cBer)

49 Sorry Joe,
Carrot cake sucks. It's just gross. Heavy, too sweet and cream cheese frosting is akin to shmegma.

And cheesecake is just as nasty.
Posted by: nurse ratched at May 05, 2024 04:26 PM (4cBer)
++++
This sounds like a simple and routine disagreement about tastes and preferences.

Sadly, we are now mortal enemies. 'Tis a shame.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:27 PM (HnUIn)

50 Cheesecake is wonderful. Pretty much the ONLY good thing still coming out of NYC.

Posted by: Aetius451AD at May 05, 2024 04:28 PM (di6C2)

51 Hey.
Whats a good size brisket for 6 people to cover dinner and sammiches the next day?
Posted by: Diogenes

20lb.

Posted by: AZ deplorable moron at May 05, 2024 04:28 PM (HDU5E)

52 Whats a good size brisket for 6 people to cover dinner and sammiches the next day?
Posted by: Diogenes

Probably 8-10 lbs. It will shrink when cooking and you'll still have some leftover for tomorrow.

Posted by: Tonypete at May 05, 2024 04:28 PM (WXNFJ)

53 46 If you ever chuck tofu in a stir fry, always prebake with seasoning, fat, and cornstarch - you get nice chunks vs broken up sludge that way...

Wife has been doing the occasional experiment with vegan recipes and she tried tofu. I will pass on that advice to her.
Posted by: NR Pax at May 05, 2024 04:25 PM (lXCUP)

https://cookieandkate.com/ how-to-make-crispy-baked-tofu/

This is tiny bit more complicated than I do it - and I use dry seasonings vs the soy sauce...but it's a good place to start and play. Once you have the tofu baked (and seasoned with what you're using - yesterday, that was ginger, garlic, salt and pepper for me), you can do anything with it...stir fry, Thai curry, Indian sauce, etc...

Posted by: Nova Local at May 05, 2024 04:28 PM (exHjb)

54 Geeze AZ deplorable - you must be hungry!!

Posted by: Tonypete at May 05, 2024 04:29 PM (WXNFJ)

55 Wife made biscuits and gravy yesterday. The sausage used in the gravy was too salty. It was like the prep for a colonoscopy. With the same results.

Posted by: Ronster at May 05, 2024 04:29 PM (gH5oX)

56 I am typically a skilled baker. I don't have a lot of success with cakes, but it's probably because I don't keep cake flour on hand and I also like to use butter over veg oil.

I made an orange cake recently with cream cheese buttercream frosting, and it tasted good, but was pretty dense. I think the butter sort of hardens the cake, whereas the vegetable oil would have made it softer.

Posted by: Dash my lace wigs! at May 05, 2024 04:29 PM (OX9vb)

57 19
I finally worked up the nerve to try the limburger. I only had a tiny bit, so it wasn't very overpowering. Vegemite and marmite, on the other hand are just not my thing.

Posted by: "Perfessor" Squirrel at May 05, 2024 04:13 PM (BpYfr)
----
I have been eating Marmite since grade school days in Kenya and our house always has some. Love it. Most people put too much and then say they don't like it. Try a smidge with butter or marge on saltines and other crackers, particularly if you are hungry. Also can include cheese.

Posted by: Ciampino - no food for Hamas except pork! at May 05, 2024 04:29 PM (qfLjt)

58 51 Hey.
Whats a good size brisket for 6 people to cover dinner and sammiches the next day?
Posted by: Diogenes

20lb.
Posted by: AZ deplorable moron at May 05, 2024 04:28 PM (HDU5E)

52 Whats a good size brisket for 6 people to cover dinner and sammiches the next day?
Posted by: Diogenes

Probably 8-10 lbs. It will shrink when cooking and you'll still have some leftover for tomorrow.
Posted by: Tonypete at May 05, 2024 04:28 PM (WXNFJ)

I give you the Horde Advice columns.

Posted by: Aetius451AD at May 05, 2024 04:29 PM (di6C2)

59 Hey.
Whats a good size brisket for 6 people to cover dinner and sammiches the next day?
Posted by: Diogenes

1lb (purchased) for each and then you have to decide how much you want for lunch sandwiches.

Posted by: AZ deplorable moron at May 05, 2024 04:29 PM (HDU5E)

60 38 When I get off work, I just want to eat something. I also don't eat much anymore, and so do one thing and then parcel it out and have it for like a week.
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:22 PM (HnUIn)

I've spooned leftovers over a bed of lettuce, sometimes a bed of rice--sometimes both! Helps to keep a bag of washed and torn lettuce and a tupperware of cooked rice in the fridge so they're ready to go.

Posted by: m at May 05, 2024 04:30 PM (o3SCB)

61 Chocolate chili cake. I make it the day before and refrigerate it. Comes out moist and dense. Top it with what ever you want.

Posted by: Ben Had at May 05, 2024 04:30 PM (mKjJV)

62 I always have Truluck's carrot cake on my birthday.
They drizzle it with a caramel sauce and pecans.
Yum! Yum! Yum!

Posted by: redridinghood at May 05, 2024 04:30 PM (NpAcC)

63 Once I get laid off, I'll probably do a lot more of it, even if just to keep boredom at bay!

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:22 PM (HnUIn)

Doing a lot more cooking when you are laid off will also keep poverty at bay.

Posted by: CharlieBrown'sDildo at May 05, 2024 04:30 PM (4BhOX)

64 42 It's hard not to like any cake, unless it includes vegetables
Posted by: Skip at May 05, 2024 04:24 PM (fwDg9)

Carrot cake?

Posted by: m at May 05, 2024 04:31 PM (o3SCB)

65 55 Wife made biscuits and gravy yesterday. The sausage used in the gravy was too salty. It was like the prep for a colonoscopy. With the same results.
Posted by: Ronster at May 05, 2024 04:29 PM (gH5oX)

It is hard to ruin gravy...

Posted by: Aetius451AD at May 05, 2024 04:31 PM (di6C2)

66 I am typically a skilled baker. I don't have a lot of success with cakes, but it's probably because I don't keep cake flour on hand and I also like to use butter over veg oil.

I made an orange cake recently with cream cheese buttercream frosting, and it tasted good, but was pretty dense. I think the butter sort of hardens the cake, whereas the vegetable oil would have made it softer.
Posted by: Dash my lace wigs!

I substitute whole milk instead of the water usually called for. That should soften it up a bit even with the butter used.

Posted by: Tonypete at May 05, 2024 04:32 PM (WXNFJ)

67 I've spooned leftovers over a bed of lettuce, sometimes a bed of rice--sometimes both! Helps to keep a bag of washed and torn lettuce and a tupperware of cooked rice in the fridge so they're ready to go.
Posted by: m at May 05, 2024 04:30 PM (o3SCB)
++++
Yup. I make a big salad and sometimes a pot of rice when I'm doing up whatever protein I'll be having that week. Usually no rice, though sometimes I do it. I'm not specifically avoiding carbs, but what you get for them in exchange for the calorie cost just isn't very good so I usually abstain.

This week, though, I have decided to learn how to make mashed potatoes properly. My dad makes absolutely killer mashed potatoes, and I am going to try his recipe (which is only sort of a recipe, because he just goes by eye every time and sort of guessed at giving me directions). If they turn out, it's gonna be a potato week.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:32 PM (HnUIn)

68 Doing a lot more cooking when you are laid off will also keep poverty at bay.
Posted by: CharlieBrown'sDildo at May 05, 2024 04:30 PM (4BhOX)
++++
Heh. It'll probably cost me *more* than it does right now because, because I'll ruin more food LOL

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:33 PM (HnUIn)

69 Geeze AZ deplorable - you must be hungry!!
Posted by: Tonypete

Heh, he didn't say how many were going to be around for lunch or if they were big eaters!

Posted by: AZ deplorable moron at May 05, 2024 04:33 PM (HDU5E)

70 Posted by: Ronster at May 05, 2024 04:29 PM (gH5oX)

But a good biscuit will redeem almost anything...including a wife with poor salt control!

Posted by: CharlieBrown'sDildo at May 05, 2024 04:33 PM (4BhOX)

71 And cheesecake is just as nasty.
Posted by: nurse ratched at May 05, 2024 04:26 PM (4cBer)

Whaaaaat? Even I like cheesecake!

Posted by: Dash my lace wigs! at May 05, 2024 04:34 PM (OX9vb)

72 >>>My grandmother's Vienna Cake.
~~~~~

Is that the Sachertorte one? Because I had that in Innsbruck and it was indeed delicious. Then again, I'm a true chocoholic.

Posted by: IrishEi at May 05, 2024 04:34 PM (3ImbR)

73 Transfer to dutch oven, add more milk. Gravy should be better.

Posted by: Aetius451AD at May 05, 2024 04:34 PM (di6C2)

74 It's hard not to like any cake, unless it includes vegetables
Posted by: Skip at May 05, 2024 04:24 PM (fwDg9)

Worked with a gal once who was a vegan hippie broad with bad taste. She always brought carrot cake in for birthdays, celebrations, just because, etc, etc.

I hate carrot cake. I told her if she didn't cut it out there would be violence.

She then went in for the kill. She started bringing in Banana Bread.

Posted by: Hairyback Guy at May 05, 2024 04:35 PM (R/m4+)

75 68 Doing a lot more cooking when you are laid off will also keep poverty at bay.
Posted by: CharlieBrown'sDildo at May 05, 2024 04:30 PM (4BhOX)
++++
Heh. It'll probably cost me *more* than it does right now because, because I'll ruin more food LOL
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:33 PM (HnUIn)

Do you have a ... dog, Joe Mannix?

Posted by: m at May 05, 2024 04:36 PM (o3SCB)

76 She then went in for the kill. She started bringing in Banana Bread.
Posted by: Hairyback Guy at May 05, 2024 04:35 PM (R/m4+)
******
Love banana bread too.
As well as pumpkin, zucchini and date nut bread.

Posted by: redridinghood at May 05, 2024 04:37 PM (NpAcC)

77 Thanxs Horde for the brisket advice. I have a great meat shop down the road. SNL is going to help me with the smoker.

Posted by: Diogenes at May 05, 2024 04:37 PM (W/lyH)

78 77 Thanxs Horde for the brisket advice. I have a great meat shop down the road. SNL is going to help me with the smoker.

Posted by: Diogenes at May 05, 2024 04:37 PM (W/lyH)

Ever since Norm left, they have sucked.

Posted by: Aetius451AD at May 05, 2024 04:38 PM (di6C2)

79 I made a triple layer chocolate cake from scratch for #1 son's birthday a bit ago. Raspberry filling between the layers and peanut butter buttercream frosting.

The cake used dark cocoa, coffee and melted dark chocolate chips. Very light and fluffy. And not particularly sweet. The raspberries gave a nice fruit and the peanut butter buttercream was light and sweet.

Very good with a snort of Woodford Reserve.

Posted by: nurse ratched at May 05, 2024 04:38 PM (zS0hd)

80 >>Otherwise, I can take or leave cake. German chocolate's alright. But my categories for cake are, "good carrot cake" and "other."

Apple cake is divine!
No frosting needed, though it's amazing w/vanilla ice cream and caramel sauce. . .

https://tinyurl.com/3szzmdaf

Posted by: Lizzy at May 05, 2024 04:38 PM (cCVOS)

81 45 Cheesecake imo, is not a cake or a pie, but a gift from God all it's own thing.

The REALLY dense stuff you could use to shield a nuclear reactor with too.

Posted by: Aetius451AD at May 05, 2024 04:25 PM (di6C2)
----
Well if you substituted some of the sugar with lead acetate (sugar of lead - sweet) it would shield some from radiation but poison the ingester unfortunately.

Posted by: Ciampino - Somebody served Papaver somniferum? at May 05, 2024 04:38 PM (qfLjt)

82 Do you have a ... dog, Joe Mannix?
Posted by: m at May 05, 2024 04:36 PM (o3SCB)
++++
I do not.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:38 PM (HnUIn)

83 Apple cake is divine!
No frosting needed, though it's amazing w/vanilla ice cream and caramel sauce. . .

https://tinyurl.com/3szzmdaf
Posted by: Lizzy at May 05, 2024 04:38 PM (cCVOS)
++++
That does look good, yeah.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:39 PM (HnUIn)

84 The best cake is dump cake. FIGHT. ME!!!

As soon as the rain lightens up, I'm going to harvest my rhubarb and prep it for the freezer. Rhubarb is the key ingredient for some great desserts!

Posted by: NaughtyPine at May 05, 2024 04:40 PM (fxCK2)

85 Doing a lot more cooking when you are laid off will also keep poverty at bay.
Posted by: CharlieBrown'sDildo at May 05, 2024 04:30 PM (4BhOX)
++++
Heh. It'll probably cost me *more* than it does right now because, because I'll ruin more food LOL
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:33 PM (HnUIn)
***
When I'm too tired to cook but need to fix something, thats when the bier/wine comes out. Somehow it all gets better.

Posted by: Diogenes at May 05, 2024 04:41 PM (W/lyH)

86 My MiL was a fantastic baker, there almost always was something good to be had on weekends

Posted by: Skip at May 05, 2024 04:41 PM (fwDg9)

87 My mom used to make a chocolate chip cake. Chocolate cake, filling and chips with chocolate frosting.

It was chocolate. Dig it?

Posted by: Martini Farmer at May 05, 2024 04:41 PM (Q4IgG)

88 My Birthday was yesterday and my wife had asked what kind of cake did I want. My wife had always had or bought a special cake for the day. When she asked I replied "A Pound Cake". That is what i always remember having on my Birthday growing up. Pound cake with Strawberries, sometimes simple is good.

Posted by: Picric at May 05, 2024 04:41 PM (13tTk)

89 65 55 Wife made biscuits and gravy yesterday. The sausage used in the gravy was too salty. It was like the prep for a colonoscopy. With the same results.
Posted by: Ronster at May 05, 2024 04:29 PM (gH5oX)

It is hard to ruin gravy...

Posted by: Aetius451AD at May 05, 2024 04:31 PM (di6C2)

I want to 2nd the poster who said dilute it with more dairy. If it's then too thin, do a cornstarch slurry to thicken it (vs cooking it down b/c then you'll be back to too salty).

If that still fails, add a heap ton of black pepper or tabasco. Heat distracts from salt, so it won't taste as salty even if it is. Sour also distracts, but I'm not thinking you want sour on your biscuits and gravy, but if you do, go for it...

Posted by: Nova Local at May 05, 2024 04:41 PM (exHjb)

90 >>This week, though, I have decided to learn how to make mashed potatoes properly.

Cream cheese is the secret to great mashed potoatoes.

Don't tell anyone.

Posted by: JackStraw at May 05, 2024 04:42 PM (LkLld)

91 Rum cake. Done right, it is amazing.

Posted by: Mr Aspirin Factory, red heifer owner at May 05, 2024 04:43 PM (R4t5M)

92 Joe Mannix,
You have to taste Your food while you're cooking and adjust seasoning as you go. And don't think you have to cook everything to death. A good pork chop can still be a little pink in the middle. Duck breast, medium rare.

And drunk cooking can yield some amazing food. Too bad I can't always remember what I did.

Posted by: nurse ratched at May 05, 2024 04:43 PM (DE/Ic)

93 65
It is hard to ruin gravy...

Posted by: Aetius451AD at May 05, 2024 04:31 PM (di6C2)
----
Yes but I know at least 2 people who burnt water.

Posted by: Ciampino - I'm getting hungry now at May 05, 2024 04:43 PM (qfLjt)

94 Love banana bread too.
As well as pumpkin, zucchini and date nut bread.
Posted by: redridinghood at May 05, 2024 04:37 PM (NpAcC)

They train young bakers to drop zucchini bread on people. But their culinary instructors won't allow them to write 'zucchini' on their bread pans because it is obscene.

The horror...the horror...

Posted by: Hairyback Guy at May 05, 2024 04:43 PM (R/m4+)

95 It is hard to ruin gravy...
Posted by: Aetius451AD at May 05, 2024 04:31 PM (di6C2)
++++
Oh no it isn't. Just ask me.

It is my next project after mashed potatoes. I've never managed to *not* ruin a gravy. I will, however, crack it. Eventually. My mom (who also sucks at gravy) calls it the "gravy gene" and asserts that she doesn't have it. I don't have it, either. I will, however and come hell or high water, learn to make a passable gravy.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:43 PM (HnUIn)

96 My Birthday was yesterday and my wife had asked what kind of cake did I want. My wife had always had or bought a special cake for the day. When she asked I replied "A Pound Cake". That is what i always remember having on my Birthday growing up. Pound cake with Strawberries, sometimes simple is good.
Posted by: Picric at May 05, 2024 04:41 PM (13tTk)
*******
Pound cake definitely tastes better with the strawberries. I also add whipped cream.

Posted by: redridinghood at May 05, 2024 04:44 PM (NpAcC)

97 90 >>This week, though, I have decided to learn how to make mashed potatoes properly.

Cream cheese is the secret to great mashed potoatoes.

Don't tell anyone.
Posted by: JackStraw at May 05, 2024 04:42 PM (LkLld)

Honestly, the secret is to use the right types of potato, peel and fully cook your potato, hand mash, and don't skimp on salt and fat and fluid (but don't go stupid with it like restaurant chefs)...

Posted by: Nova Local at May 05, 2024 04:45 PM (exHjb)

98 Cream cheese is the secret to great mashed potoatoes.

Don't tell anyone.
Posted by: JackStraw

Cream cheese, whole milk and a couple of eggs. I want a boatload of fat in my 'taters.

Posted by: Tonypete at May 05, 2024 04:45 PM (WXNFJ)

99 You have to taste Your food while you're cooking and adjust seasoning as you go. And don't think you have to cook everything to death. A good pork chop can still be a little pink in the middle. Duck breast, medium rare.

And drunk cooking can yield some amazing food. Too bad I can't always remember what I did.
Posted by: nurse ratched at May 05, 2024 04:43 PM (DE/Ic)
++++
I do the former, yeah. I go through a lot of spoons.

As to being drunk, well, maybe. Or I get a big insurance payout. Or my beneficiaries get a big insurance payout. Regardless, though, I suppose someone walks away a winner!

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:45 PM (HnUIn)

100 This week, though, I have decided to learn how to make mashed potatoes properly.

~~Cream cheese~~ Half and Half is the secret to great mashed potoatoes.

Don't tell anyone.
Posted by: JackStraw at May 05, 2024 04:42 PM (LkLld)

Fixed.

Posted by: Diogenes at May 05, 2024 04:45 PM (W/lyH)

101 Cream cheese is the secret to great mashed potoatoes.

Don't tell anyone.
Posted by: JackStraw at May 05, 2024 04:42 PM (LkLld)
++++
Hmmm. I could see it. I am more familiar with sour cream.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:46 PM (HnUIn)

102 It is my next project after mashed potatoes. I've never managed to *not* ruin a gravy. I will, however, crack it. Eventually. My mom (who also sucks at gravy) calls it the "gravy gene" and asserts that she doesn't have it. I don't have it, either. I will, however and come hell or high water, learn to make a passable gravy.
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:43 PM (HnUIn)

Butter or grease or just throw a pound of sausage in there.
Flour.
Heat until yellow.
Milk.
Stir and wait.
Gravy.

Posted by: Aetius451AD at May 05, 2024 04:46 PM (di6C2)

103 98 Cream cheese is the secret to great mashed potoatoes.

Don't tell anyone.
Posted by: JackStraw

Cream cheese, whole milk and a couple of eggs. I want a boatload of fat in my 'taters.
Posted by: Tonypete at May 05, 2024 04:45 PM (WXNFJ)

You Philistines make no mention of butter.

George Washington is disappointed in you.

Posted by: Aetius451AD at May 05, 2024 04:47 PM (di6C2)

104 83 Apple cake is divine!
No frosting needed, though it's amazing w/vanilla ice cream and caramel sauce. . .

https://tinyurl.com/3szzmdaf
Posted by: Lizzy at May 05, 2024 04:38 PM (cCVOS)
++++
That does look good, yeah.
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:39 PM (HnUIn)
*****
Yes. I think I would love this.

Posted by: redridinghood at May 05, 2024 04:47 PM (NpAcC)

105 Butter or grease or just throw a pound of sausage in there.
Flour.
Heat until yellow.
Milk.
Stir and wait.
Gravy.
Posted by: Aetius451AD at May 05, 2024 04:46 PM (di6C2)
++++
Yes. I understand theoretical gravy. It looks easy. It should be easy. For people who aren't me, it apparently *is* easy.

But there is a huge gulf between Gravy Theory and Practical Gravy at casa de Mannix!

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:47 PM (HnUIn)

106 Not cake, but Morning Glory muffins are so good - and they're stuffed with all sorts of goodies, including: apples, carrots, coconut, pineapple, pecans and dried cranberries (*not* raisins). YUM!

https://tinyurl.com/yw3xe3u2

Posted by: Lizzy at May 05, 2024 04:47 PM (cCVOS)

107 74
She then went in for the kill. She started bringing in Banana Bread.

Posted by: Hairyback Guy at May 05, 2024 04:35 PM (R/m4+)
----
I like banana bread. Then I love bananas and I have 2-3 every day. Go great with all my pills in the morning, followed by coffee.

Posted by: Ciampino - I'm getting hungrier now at May 05, 2024 04:47 PM (qfLjt)

108 DIY Baconator sounds like a labor of love.
I might try everything except for the cheese. I'll substitute smoked jalapeno jack for the bacon-cheddar.

Posted by: AZ deplorable moron at May 05, 2024 04:48 PM (HDU5E)

109 Apple cake is pretty damn good.

Posted by: Mr Aspirin Factory, red heifer owner at May 05, 2024 04:48 PM (R4t5M)

110 >>Fixed.
Posted by: Diogenes at May 05, 2024 04:45 PM (W/lyH)

This is not an either or thing. Both. But the cream cheese makes me do Homer Simpson noises.

Posted by: JackStraw at May 05, 2024 04:48 PM (LkLld)

111 I like banana bread. Then I love bananas and I have 2-3 every day. Go great with all my pills in the morning, followed by coffee.
Posted by: Ciampino - I'm getting hungrier now at May 05, 2024 04:47 PM (qfLjt)
++++
I know a surprising number of people who hate bananas. I don't get it, but hey. To each his own. More for me.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:48 PM (HnUIn)

112 I used to eat out all the time. Whatever the hot restaurants were, the Michelin big boys, that’s where I was. (Some of the big boys were mediocre, btw.)

Then I started getting bored with all the stupid hoops they made you jump through for reservations, the declining quality relative to increasing prices, and I started losing interest. Then Covid hit and I was like “fuck this.”

Now I rarely go out. I cook at home or occasionally order in. I’m no expert chef, but there’s a few of my specialties that always get rave reviews from dates. How much better could Jockey Wonder Awesome Celebrity Chef make it?

Posted by: Elric Blade at May 05, 2024 04:49 PM (HJSnT)

113 But there is a huge gulf between Gravy Theory and Practical Gravy at casa de Mannix!
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:47 PM (HnUIn)

Mammaw could seemingly make perfect sausage gravy out of nothing.

If was like a superpower. On a tier list, she would rank above Nightcrawler and the Dazzler.

Posted by: Aetius451AD at May 05, 2024 04:50 PM (di6C2)

114 I've been making that apple cake for years.
Bake it in a 9x13 pan and serve as coffee cake.
Bake in loaves and give to friends.
Bake it in a bundt pan + toppings and serve as a birthday cake.

Posted by: Lizzy at May 05, 2024 04:50 PM (cCVOS)

115 I dislike Banana I think for the same reason I dislike Marshmallow and Molasses. I like clean sweetness. All of the above give me a syrupy, slightly off flavor.

Posted by: Aetius451AD at May 05, 2024 04:51 PM (di6C2)

116 Thanks for the gravy advice. I'll just be glad when it's gone. We don't throw away anything around here.

Posted by: Ronster at May 05, 2024 04:51 PM (gH5oX)

117 Poppyseed cake is very good as well.

Posted by: nurse ratched at May 05, 2024 04:51 PM (DE/Ic)

118 Grandma Aspirin Factory made apple cake like a coffee cake. It was yummy.

Posted by: Mr Aspirin Factory, red heifer owner at May 05, 2024 04:51 PM (R4t5M)

119 ... Then I started getting bored with all the stupid hoops they made you jump through for reservations, the declining quality relative to increasing prices, and I started losing interest. Then Covid hit and I was like “fuck this.” ...
Posted by: Elric Blade at May 05, 2024 04:49 PM (HJSnT)
++++
I've done the fine dining thing. Not often, but more than a few times. I don't get it. To me, it seems like the food is beside the point - it has to be good, of course, or the place will fail, but it doesn't have to be crazy wonderful - as compared to exclusivity. It's about who *doesn't* go to those places.

And fair enough. Atmosphere and milieu are entirely marketable. I just get uncomfortable when I'm surrounded by an army of servants who melt into the background. I actually don't like being waited on by obsequious staff like I'm some old-world monarch.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:52 PM (HnUIn)

120 I’m not a cake guy. Never was. I’ll eat a NY cheesecake here and there, but otherwise I don’t eat cake or even any dessert at all. It’s all just empty calories to me. I’d rather spend my calories on a nice fat steak or ribs or fried food.

Posted by: Elric Blade at May 05, 2024 04:53 PM (HJSnT)

121 Happy belated birthday Picric
.i.i.i.
(_____)

Posted by: Skip at May 05, 2024 04:53 PM (fwDg9)

122 >>Cream cheese is the secret to great mashed potoatoes.

Don't tell anyone.

OMG, yes!! This is the best recipe - used for Thanksgiving several times:
https://tinyurl.com/48rnh8tz

Posted by: Lizzy at May 05, 2024 04:53 PM (cCVOS)

123 This stuff just finds me:

https://tinyurl.com/6se5dne6

1:59:27.

Damn.

Posted by: Aetius451AD at May 05, 2024 04:54 PM (di6C2)

124 Boston cream pie is a cake.

Posted by: Itinerant Alley Butcher at May 05, 2024 04:55 PM (cOq4q)

125 ++++
Boobs are good for many things. Cooking and eating are not one of those things...
Posted by: Joe Mannix (Not a cop!)
------------------------

Oh, wait, wait...never mind.

Posted by: Braenyard at May 05, 2024 04:55 PM (lCWOD)

126 I should have said OT.

Posted by: Aetius451AD at May 05, 2024 04:56 PM (di6C2)

127 I've become increasingly frustrated with the quality of food vs price at restaurants around here. Plus, there seems to be no consistency. So, I go out less than once a month now. I'd rather cook.

Posted by: nurse ratched at May 05, 2024 04:56 PM (t4NLJ)

128 116 Thanks for the gravy advice. I'll just be glad when it's gone. We don't throw away anything around here.
Posted by: Ronster at May 05, 2024 04:51 PM (gH5oX)

If diluting it doesn't help...make potato chowder with it, and add it in as part of the "broth" adding part...you can dilute REALLY well with potatoes (and the celery/carrot/onion) that love salt..

Posted by: Nova Local at May 05, 2024 04:57 PM (exHjb)

129 The kids are coming for dinner so we're having a baked brie, and stuffed eggplants on pasta.

Posted by: San Franpsycho at May 05, 2024 04:57 PM (RIvkX)

130 I've become increasingly frustrated with the quality of food vs price at restaurants around here. Plus, there seems to be no consistency. So, I go out less than once a month now. I'd rather cook.
Posted by: nurse ratched at May 05, 2024 04:56 PM (t4NLJ)
++++
I have a small rotation of restaurants that fall into the "worth it" category. Most are not. I have one in its own category of "not worth it on its merits, but the setting is so sensational that I'll put up with it,"

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:57 PM (HnUIn)

131 We actually like the Instant Mashed Potatoes (Aldi). Dad (me) is particularly favored for this. I substitute half the water with whole milk. When it's thick just right I add a lot of butter.
I like the half-n-half idea, will try it in place of some of the milk.

Posted by: Ciampino - I'm getting really hungry at May 05, 2024 04:57 PM (qfLjt)

132 I've been making that apple cake for years.
Bake it in a 9x13 pan and serve as coffee cake.
Bake in loaves and give to friends.
Bake it in a bundt pan + toppings and serve as a birthday cake.
Posted by: Lizzy at May 05, 2024 04:50 PM (cCVOS)
***

In Niederndorf Germany (where Elke Sommers grew up) is a little shop that makes an apple cake (appfelkuchken) that is absolutely melt in your mouth good!
Well, forty years ago they did. Probably doing kebabs now.

Posted by: Diogenes at May 05, 2024 04:58 PM (W/lyH)

133 One of our student workers had his birthday this past week. We asked him what his favorite cake was and he said, "Gooey Butter Cake."

He's from St. Louis, so that's not really a surprise. It's a local delicacy around those parts.

Posted by: "Perfessor" Squirrel at May 05, 2024 04:58 PM (BpYfr)

134 The kids are coming for dinner so we're having a baked brie, and stuffed eggplants on pasta.
Posted by: San Franpsycho at May 05, 2024 04:57 PM (RIvkX)
++++
Nice. Very nice.

I am mildly allergic to eggplant (it makes my lips burn, and if I eat too much of it, my lips/face will go numb). I love eggplant, though, so I just put up with it.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:58 PM (HnUIn)

135 Eating at home is healthy and cheaper.

Cooking is easier than you think.

Posted by: San Franpsycho at May 05, 2024 04:58 PM (RIvkX)

136 BTW I have had very good results with that instant mash in thickening other dishes, instead of corn starch. Great in a minestrone and gravy.

Posted by: Ciampino - ravenous at May 05, 2024 05:00 PM (qfLjt)

137 Boobs are good for many things. Cooking and eating are not one of those things...
Posted by: Joe Mannix (Not a cop!)

When the directions say place into oven and bake at 350* for 35 minutes, ya gotta fill the time someway...

Posted by: Diogenes at May 05, 2024 05:01 PM (W/lyH)

138 Posted by: Elric Blade at May 05, 2024 04:49 PM (HJSnT)
++++
I've done the fine dining thing. Not often, but more than a few times. I don't get it. To me, it seems like the food is beside the point - it has to be good, of course, or the place will fail, but it doesn't have to be crazy wonderful - as compared to exclusivity. It's about who *doesn't* go to those places.

And fair enough. Atmosphere and milieu are entirely marketable. I just get uncomfortable when I'm surrounded by an army of servants who melt into the background. I actually don't like being waited on by obsequious staff like I'm some old-world monarch.
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 04:52 PM (HnUIn)
————

You are indeed paying a premium for super-attentive service, which I tend to agree makes me uncomfortable. I think it’s mainly for the ladies, to indulge their princess fantasies. When they bring out those idiotic little tables for the lady’s fucking handbags I’m like “are you for real,” but the ladies squeal with delight. And since the guy is almost always paying the bill, appealing to his date is good business. I did the same back in the day when I was a waiter

Posted by: Elric Blade at May 05, 2024 05:02 PM (HJSnT)

139 You are indeed paying a premium for super-attentive service, which I tend to agree makes me uncomfortable. I think it’s mainly for the ladies, to indulge their princess fantasies. When they bring out those idiotic little tables for the lady’s fucking handbags I’m like “are you for real,” but the ladies squeal with delight. And since the guy is almost always paying the bill, appealing to his date is good business. I did the same back in the day when I was a waiter
Posted by: Elric Blade at May 05, 2024 05:02 PM (HJSnT)
++++
Yup, I can see that.

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 05:03 PM (HnUIn)

140 >>When they bring out those idiotic little tables for the lady’s fucking handbags I’m like “are you for real,” but the ladies squeal with delight.

Huh. Never heard of those. I guess if you bring along a handbag that cost the equivalent of a mortgage payment you don't want to set it on the floor?

Posted by: Lizzy at May 05, 2024 05:07 PM (cCVOS)

141 You are indeed paying a premium for super-attentive service, which I tend to agree makes me uncomfortable. I think it’s mainly for the ladies, to indulge their princess fantasies. When they bring out those idiotic little tables for the lady’s fucking handbags I’m like “are you for real,” but the ladies squeal with delight. And since the guy is almost always paying the bill, appealing to his date is good business. I did the same back in the day when I was a waiter
Posted by: Elric Blade at May 05, 2024 05:02 PM (HJSnT)
++++
Yup, I can see that.
Posted by: Joe Mannix (Not a cop!) at May 05, 2024 05:03 PM (HnUIn)
———-

As a waiter, you learn quick that if you want big tips, you make damn sure the ladies get the Princess treatment. If she is happy, he is happy, and if he is happy, you get a nice tip.

Posted by: Elric Blade at May 05, 2024 05:07 PM (HJSnT)

142 New omelet:

Omelet with leftover cottage pie. Yes, with a ketchup lattice on top. I'm not an animal.

Verdict: The pot-roast omelet was better. But not by much.

Posted by: weft cut-loop at May 05, 2024 05:07 PM (IG4Id)

143 Inflation is now baked into the cake

I had an interesting experience yesterday. I took part in our annual neighborhood garage sale. I usually make most of my money from getting rid of the comic books I’m never going to read again. I grew up in the seventies so even at garage sale prices that’s a few hundred dollars each year. (I’m only very slowly going through them, so there are “new” ones every year.)

Yesterday, the comic book people, who are normally their first thing in the morning, didn’t show at all. But it wasn’t a total loss, because the bargain tubs that normally people ignore—literally a ten cent tub for kid’s toys, a twenty-five cent tub, two fifty-cent tubs (one for clothes and one for junk), and the dollar tub were practically emptied by the end of the morning.

Posted by: Stephen Price Blair at May 05, 2024 05:08 PM (EXyHK)

144 >>As a waiter, you learn quick that if you want big tips, you make damn sure the ladies get the Princess treatment. If she is happy, he is happy, and if he is happy, you get a nice tip.

And a female waitress who flirts shamelessly with your (male) date. . .?

Posted by: Lizzy at May 05, 2024 05:09 PM (cCVOS)

145 And a female waitress who flirts shamelessly with your (male) date. . .?
Posted by: Lizzy at May 05, 2024 05:09 PM (cCVOS)
++++
Raked across the face?

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 05:10 PM (HnUIn)

146 143 Inflation is now baked into the cake

I had an interesting experience yesterday. I took part in our annual neighborhood garage sale. I usually make most of my money from getting rid of the comic books I’m never going to read again....

Yesterday, the comic book people, who are normally their first thing in the morning, didn’t show at all. But it wasn’t a total loss, because the bargain tubs that normally people ignore—literally a ten cent tub for kid’s toys, a twenty-five cent tub, two fifty-cent tubs (one for clothes and one for junk), and the dollar tub were practically emptied by the end of the morning.
Posted by: Stephen Price Blair at May 05, 2024 05:08 PM (EXyHK)

You make choices and entertainment is 1st to go.

At Aldi's today, the 4lb ground beef packs were sold out. They had the small packs not on sale, but I didn't buy, instead getting the Angus burgers (on sale) and a carnitas pork butt for the crockpot (not "on sale", but always uber cheap compared to a ground beef meal)...I was only gonna spend X amount for dinner proteins, so I did. Now, I have different ones than planned. Inflation forces you to accept "good enough" vs "good".

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

147 Mrs. Paco once made a cake called, I think, a torte de mil ojas (cake of a thousand layers). The layers were thin as crepe, almost, and in between each layer was a slathering of caramel. I'm sure it was probably like screwing a cork into your aorta, but, Wow!, what a way to go.

Posted by: Paco at May 05, 2024 05:14 PM (njExo)

148 My idea of "fine dining" is a restaurant with a view and that serves things I can't make at home. My brother and I ate roasted duck while watching freighters go by with all their lights reflecting on the water. Expensive place, but worth it.

Posted by: NaughtyPine at May 05, 2024 05:15 PM (fxCK2)

149 >>torte de mil ojas

Sounds delicious!!

Posted by: Lizzy at May 05, 2024 05:15 PM (cCVOS)

150 Hello horde, after an esophagus scarring experience in Paris years ago at a place famous for Cassoulet ,I swore off Cat Soufflé as we called it.

I had it severed as the accompaniment to a delicious pork chop last Thursday. The pork belly cassoulet may have been better than the chop. It was really good.

Posted by: Pete Bog at May 05, 2024 05:16 PM (l6het)

151 Our local cake shop went out of business. Sad - they made our wedding cakes (chocolate and Italian cream). $40 each, they used to cost. Not terrible for a special occasion now and then. Mama loved their brownies - big pieces with chocolate chunks, moist and decadent. They settled on $4.25 for a price point, which worked for me.

We had to go up to Strossner's for Publius' birthday cake. $49 for an 8" cake, which I can understand is too pricey for many. But the worst was those cheese cookies (I guess you call them cheese straws). $13 for a plastic clamshell of them, maybe 2 dozen. Just ridiculous. Mama got a box of plain and also the ones with a pecan on top. Those 2 boxes cost the same as half of that cake. I mean, really.

So I think I need to find a good recipe for cheese straws. I have no problem using a fork instead of fussy cutting.

Posted by: Miley, okravangelist at May 05, 2024 05:18 PM (w6EFb)

152 I've been trying to lose weight lately, and the absolutely most effective technique is NOT EATING OUT. And I say that as someone who absolutely loves going to restaurants.

Especially things like breakfasts and lunches. When you make your own, those meals are 2-300 calories. At a fast food joint it's doubled or tripled. Basically you're having a dinner-size meal.

Once I get down to fighting weight, maybe I can relax my rules a little, get a burger once or twice a month, but that's it.

Posted by: Trimegistus at May 05, 2024 05:20 PM (78a2H)

153 I took Mrs.D.out to her birthday dinner at the Officer's Club at Ft Huachuca. They brought out the wine bucket for the champagne. First time she had experienced that. She loved it!
And i got lucky later.

Posted by: Diogenes at May 05, 2024 05:21 PM (W/lyH)

154 Bear is hard to get right. The meat itself is dependent on what the bear itself has been eating. Mostly a crapshoot. Then it has to be prepared right.

Posted by: Elric Blade at May 05, 2024 05:22 PM (HJSnT)

155 Hello horde, after an esophagus scarring experience in Paris years ago at a place famous for Cassoulet ,I swore off Cat Soufflé as we called it.

I had it severed as the accompaniment to a delicious pork chop last Thursday. The pork belly cassoulet may have been better than the chop. It was really good.

Posted by: Pete Bog at May 05, 2024 05:16 PM (l6het)

I recall a cartoon in the Fabulous Furry Freak Brothers where the people are surrounded by cassoulet and they're so damned sick of cassoulet, but of course at least they're surviving.

Zoom out and you see their underground shelter is on the remaining sliver of the planet. Haha!

Posted by: Miley, okravangelist at May 05, 2024 05:23 PM (w6EFb)

156 As a kid camping we often had instant mash potatoes. They were OK but haven't had them since then.
I don't mind peeling and making mashed potatoes

Posted by: Skip at May 05, 2024 05:23 PM (fwDg9)

157 Chantilly cake to the rescue.

Posted by: javems at May 05, 2024 05:23 PM (8I4hW)

158 OK, time to make the hummingbird feeder stuff and plant tomatoes - enjoy the remainder of your weekend!!

Posted by: Lizzy at May 05, 2024 05:24 PM (cCVOS)

159 OK, time to make the hummingbird feeder stuff and plant tomatoes - enjoy the remainder of your weekend!!
Posted by: Lizzy at May 05, 2024 05:24 PM (cCVOS)
++++
Good luck on the tomatoes!

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 05:24 PM (HnUIn)

160 Too much bacon overwhelms the taste of the food and ends up making the whole dish taste like … bacon. I use bacon and things like prosciutto sparingly, to add some nut-tingling but not overpowering.

Posted by: Elric Blade at May 05, 2024 05:25 PM (HJSnT)

161 I have one in its own category of "not worth it on its merits, but the setting is so sensational that I'll put up with it,"
Posted by: Joe Mannix (Not a cop!)

Oh! The local Waffle House!!

Ackshully, there is a local place: Vegas Steakhouse that is a throwback to the late 60's/early 70's as far as décor and ambiance go. The food is very good but it is more the setting and characters that inhabit the place that set it apart. The staff has worked there for decades and they know everyone. We usually eat in the 'Lounge' for the overheard stories, pink flamingos and dusty 'palm trees'.

The gals there know how to make a drink - not the fru fru soyboy garbage but the old standards. Love the place.

Posted by: Tonypete at May 05, 2024 05:25 PM (IaTa3)

162 >>I've been trying to lose weight lately, and the absolutely most effective technique is NOT EATING OUT. And I say that as someone who absolutely loves going to restaurants.

I've been in business to business sales my entire career with a lot of travel which means I've eaten in a lot of restaurants. A lot.

It takes a lot of discipline which I lack to not put on weight when you eat at restaurants a lot.

Posted by: JackStraw at May 05, 2024 05:25 PM (LkLld)

163 I don't mind peeling and making mashed potatoes
Posted by: Skip

Do you prefer the starchy 'taters like Russet or the waxy like Yukon Gold?

Posted by: weft cut-loop at May 05, 2024 05:27 PM (IG4Id)

164 Chef!

How are you? Is WY warming up yet?

Posted by: nurse ratched at May 05, 2024 05:28 PM (dI/h/)

165 Yukon Gold make the best but Russets get used often

Posted by: Skip at May 05, 2024 05:30 PM (fwDg9)

166 Red potatoes are for potato salad

Posted by: Skip at May 05, 2024 05:30 PM (fwDg9)

167 I just made the Yukon Gold mash last week. Seemed smoother, and a leetle more colorful. But peeling them bastiches was a pain.

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

168 And to be on topic, one of my favorite cakes:

Almond-Vanilla Torte

Layers: ¾ cup butter; 5/8 cup sugar; 5/8 cup finely chopped almonds; 1 tbsp cream; 5 tbsp flour

Filling: 1-½ cup whipping cream; ½ tsp vanilla; ¼ cup powdered sugar

Cream the butter and sugar until fluffy. Stir in the almonds, cream, and flour. Spread a quarter of the batter thin to the edge of a large pancake griddle and bake at 425° until brown. Cool and turn out on a flat surface. Repeat for three more layers.
Beat cream to soft peaks, add vanilla, and continue beating, adding powdered sugar gradually, until stiff peaks form. Spread between cake layers.

Posted by: Stephen Price Blair at May 05, 2024 05:32 PM (EXyHK)

169
Crotchety Old Jarhead asked for this recipe:

https://tinyurl.com/yc6w2zym

My fam likes it with walnuts, so I fold them in before pouring batter in loaf pan

Posted by: kallisto at May 05, 2024 05:33 PM (2njrJ)

170 The best place in the world to get cake is, surprisingly,-

Japan!

One use great ingredients, take great care in the baking, and...here's the important part...

don't make them too sweet.

i rarely eat cakes made here anymore. Though there is one nearby Frog-inspired place what makes a very nice Sachertorte, but-

that's it.

Posted by: naturalfake at May 05, 2024 05:33 PM (eDfFs)

171 149 Sounds delicious!! - Lizzy at May

Indescribably so! And washed down with a demitasse of cafe cubano - rapture!

Posted by: Paco at May 05, 2024 05:34 PM (njExo)

172 Burnt-Almond Torte. Great cake.

Posted by: Mr Aspirin Factory, red heifer owner at May 05, 2024 05:34 PM (R4t5M)

173 Cinco de quatro today so -

Grilled fajitas, beef and chicken, with all the fixins, guac, margaritas.

Yum!

Posted by: naturalfake at May 05, 2024 05:35 PM (eDfFs)

174 A quirk but Lando Norris of McClaren wins in Miami
Sadly K Mag was 11th out of points

Posted by: Skip at May 05, 2024 05:35 PM (fwDg9)

175 Joe,
Make certain you make potato pancakes with your leftover mashed potatoes.

Take refrigerated leftovers, form into a puck, press into seasoned flour and fry in hot butter until crispy on the outside.

Garnish with sour cream and scallions.

Posted by: nurse ratched at May 05, 2024 05:36 PM (4IYrQ)

176 154 Bear is hard to get right. The meat itself is dependent on what the bear itself has been eating. Mostly a crapshoot. Then it has to be prepared right.

Posted by: Elric Blade at May 05, 2024 05:22 PM (HJSnT)
----
Its last meal may have been the hunter's partner from 3 days ago.

Posted by: Ciampino - long pig bear anyone? at May 05, 2024 05:38 PM (qfLjt)

177 Make certain you make potato pancakes with your leftover mashed potatoes.

Take refrigerated leftovers, form into a puck, press into seasoned flour and fry in hot butter until crispy on the outside.

Garnish with sour cream and scallions.
Posted by: nurse ratched at May 05, 2024 05:36 PM (4IYrQ)
++++
I'll try that :-)

Posted by: Joe Mannix (Not a cop!) at May 05, 2024 05:38 PM (HnUIn)

178 167 I just made the Yukon Gold mash last week. Seemed smoother, and a leetle more colorful. But peeling them bastiches was a pain.
Posted by: weft cut-loop at May 05, 2024 05:31 PM (IG4Id)

If you've got a food mill, you could just cook the potatoes whole or quartered, then run them through the food mill to mash and separate from the peels.

Of course, cleaning the food mill afterward might negate the labor savings.

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

179 What is fenugreek?

Whatever it is, it sounds terribly, terribly teh ghey. And worse, they don't sell it at any of the local markets.

Soooooo, here's a great chicken soup recipe, that's stupidly easy too make (my wheelhouse), so leave the elusive fenugreek out cuz it doesn't seem to make any difference....still delicious!

Here's the recipe:

Golden Chicken Soup

https://www.bonappetit.com/recipe/fenugreek-

turmeric-chicken-soup

Posted by: naturalfake at May 05, 2024 05:41 PM (eDfFs)

180 Of course, cleaning the food mill afterward might negate the labor savings.
Posted by: Dash my lace wigs!

If I made my own tomato gravy I'd invest in one, but, yeah, kinda not worth it.

Posted by: weft cut-loop at May 05, 2024 05:43 PM (IG4Id)

181 Mashed Potatoes ... For special occasions, a fun idea to serve these to young children is to scoop them into flat-bottomed ice cream cones (which are not sweet).

Posted by: Kathy at May 05, 2024 05:46 PM (p69D5)

182 It's National Hoagie day today, so got hoagie fixings for lunch this week

Posted by: Skip at May 05, 2024 05:46 PM (fwDg9)

183 I love this stuff:

https://fever-tree.com/en_US/products/
elderflower-tonic-water#regular

Fever Tree Elderflower tonic water. I don't even know what elderflower tastes like, but this stuff has the most fragrant and fresh grapefruit flavor --- mmmm!

But there's a related FWP. I can't buy this flavor in town. I have to wait to buy it when I go to the city.

Posted by: Emmie at May 05, 2024 05:46 PM (Sf2cq)

184 Joe Mannix, if there is a cooking or kitchen store near you they may offer classes. I took a 12 week series years ago on the fundamentals of cooking. Each week was a new technique and the homework assignments were fun and instructional. It was a great launching pad for a true novice.

Posted by: Pete Bog at May 05, 2024 05:47 PM (l6het)

185 My wife has discovered lentils. I'm not upset about that. They're not bad. She's getting creative with seasonings.

Posted by: Martini Farmer at May 05, 2024 05:48 PM (Q4IgG)

186 What is fenugreek?

A great spice. I use it in curry powder. Great on popcorn! It’s sort of partway between a savory spice and a cinnamony spice.

I don’t know how easily available it is. I probably get it at a nearby Indian grocery store.

Posted by: Stephen Price Blair at May 05, 2024 05:48 PM (EXyHK)

187 Hilarious cake decorations

https://tinyurl.com/3vrskc5x

Posted by: Ciampino - long-pig bear steaks anyone? at May 05, 2024 05:48 PM (qfLjt)

188 154 Bear is hard to get right. The meat itself is dependent on what the bear itself has been eating. Mostly a crapshoot. Then it has to be prepared right.

Posted by: Elric Blade at May 05, 2024 05:22 PM (HJSnT)
----
Its last meal may have been the hunter's partner from 3 days ago.
Posted by: Ciampino - long pig bear anyone? at May 05, 2024 05:38 PM (qfLjt)
***

He was the slower of the two.

Posted by: Diogenes at May 05, 2024 05:51 PM (W/lyH)

189 It's okay with me if a cob nukes 6ijCF.

Posted by: Emmie at May 05, 2024 05:52 PM (Sf2cq)

190
Here's a recipe from that Hazan Lady, the Queen of Italian Cooking,

Tomato Sauce with Onion and Butter

https://cooking.nytimes.com/recipes/1015178-

marcella-hazans-tomato-sauce

You won't believe Just. How. Easy. this is.

And sooo delicioso!!! Really.

Give this one a try. You may never make another spaghetti sauce again.

Made it this week cuz I needed to make a quicky dinner. Great stuff!!!

Posted by: naturalfake at May 05, 2024 05:54 PM (eDfFs)

191 Hey Nurse. We are doing great. Spring walked by and waved ten days ago and hasn’t been back. Winter holds on a little longer but the grass is growing and the promise of warmer days is tangible.

Posted by: Pete Bog at May 05, 2024 05:54 PM (l6het)

192 Posted by: kallisto at May 05, 2024 05:33 PM (2njrJ)

Thanks, Kallisto!

Posted by: CrotchetyOldJarhead at May 05, 2024 05:59 PM (YRsIm)

193 Ever hear of a Smorgastarta?
It's a Swedish sandwich cake.
Google it for lots of images.

Posted by: Kathy at May 05, 2024 06:00 PM (p69D5)

194 Whats a good size brisket for 6 people to cover dinner and sammiches the next day?
Posted by: Diogenes at May 05, 2024 04:26 PM

Only one day of sammiches?

Try to get a brisket from the left side. They're more tender, since they don't get used as much.

Posted by: Duncanthrax at May 05, 2024 06:06 PM (a3Q+t)

195 Grilling smash burgers and potato wedges tonight.

Daughter's making a romaine, strawberry, blueberry, pecan salad with raspberry vinaigrette dressing. Not sure what else she's throwing in. Should be interesting.

Posted by: olddog in mo at May 05, 2024 06:07 PM (ju2Fy)

196
Made pizza tonight. Pizza sauce in short supply everywhere and or price through the roof.

Aldi's .87/can tomato soup. Did quite okay.

Posted by: Divide by Zero at May 05, 2024 06:14 PM (RKVpM)

197 Did I break the blog?

Posted by: olddog in mo at May 05, 2024 06:14 PM (ju2Fy)

198 Nope

Posted by: olddog in mo at May 05, 2024 06:14 PM (ju2Fy)

199 I think they all headed out simultaneously to be a Diogenes' place for leftover brisket.

Posted by: Pete Bog at May 05, 2024 06:16 PM (l6het)

200 Nurse! No cheesecake? Seriously? Grew up on Junior's version in NY, and now make my own. For special occasions!

Posted by: Grateful at May 05, 2024 06:19 PM (IQ6Gq)

201 Posted by: naturalfake at May 05, 2024 05:54 PM (eDfFs)

Marcella Hazan!

That's her simple.sauce recipe, and it shouldn't be that good...but it is!

Posted by: CharlieBrown'sDildo at May 05, 2024 06:19 PM (4BhOX)

202 Made pizza tonight. Pizza sauce in short supply everywhere and or price through the roof.

Aldi's .87/can tomato soup. Did quite okay.
Posted by: Divide by Zero

The sauce is the easier thing for me. I gave up trying to make a round 'za and just use a sheet pan now.

Posted by: weft cut-loop at May 05, 2024 06:20 PM (IG4Id)

203 I think they all headed out simultaneously to be a Diogenes' place for leftover brisket.
Posted by: Pete Bog at May 05, 2024 06:16 PM

An 8 to 10 lbs brisket ain't gonna leave a whole lot of leftovers.

Posted by: Duncanthrax at May 05, 2024 06:20 PM (a3Q+t)

204 Bacon and onion, and chorizo sausages on the grill along with corn. Fresh slaw in the fridge. Fresh rolls waiting to be toasted. Sausage hoagies with elote and a cold beer. That's what's for dinner.

Posted by: CrotchetyOldJarhead at May 05, 2024 06:20 PM (YRsIm)

205 I never quite got on the smash burger locomotive. I

Posted by: Dr. Bone at May 05, 2024 06:22 PM (pDQ/8)

206 26/
Well, if Jack Phillips is the only baker in CO, then you best have a homing pigeon to find him. He is in a light industrial park, way at the back, and you need to know where he is...you are not going to ride past and stop.
Nice man though. Patient and kind. The complete opposite of the evil left who are trying their best to ruin him

Posted by: Grateful at May 05, 2024 06:22 PM (IQ6Gq)

207 And cheesecake is just as nasty.

Posted by: nurse ratched at May 05, 2024 04:26 PM (4cBer)

Someone's cranky!

I'll make you a cheesecake and add geoduck to it. You'll probably like that...

Posted by: CharlieBrown'sDildo at May 05, 2024 06:22 PM (4BhOX)

208 Try to get a brisket from the left side. They're more tender, since they don't get used as much.

Posted by: Duncanthrax at May 05, 2024 06:06 PM (a3Q+t)

Unless it's Australian beef. They walk in the opposite direction!

Posted by: CharlieBrown'sDildo at May 05, 2024 06:24 PM (4BhOX)

209 I never quite got on the smash burger locomotive. I
Posted by: Dr. Bone

It makes for a great 'diner' patty, which is preferable to the 'steak' burger, IMHO. Just let the meatball rest in the fridge for 10 min or so before smashing it on the griddle.

Posted by: weft cut-loop at May 05, 2024 06:25 PM (IG4Id)

210 During the siege of Ladysmith in December 1899, a British soldier relates:

"Boer guns sent us greeting in the shape of shells that did not explode. When dug up they were found to contain rough imitations of plum-pudding that had been partly cooked by the heat of explosion in gun barrels. On the case of each shell was engraved in bold capitals, "With the Compliments of the Season." This was the Boer gunner's idea of subtle irony, he being under the impression that everybody in Ladysmith must be then at starvation point."

Posted by: fd at May 05, 2024 06:26 PM (CM7e9)

211 I don't get the hate for the cheesecake. I had a friend whose mom made cheesecake with a cherry topping that I could eat every day. It was probably my most favorite pie, right behind chocolate bourbon pecan pie.

Posted by: CrotchetyOldJarhead at May 05, 2024 06:26 PM (YRsIm)

212 We brought Jack Phillips Masterpiece Cakeshop cupcakes to a Colorado Morondezvous. They were marvelous! And nobody asked about my orientation when I bought them.

Posted by: Emmie at May 05, 2024 06:27 PM (Sf2cq)

213 Um, these are the cops you like. ( wow, that could have gone wrong )

@Breaking911 42s
GOOD NEWS ALERT: Man called 911 asking for a happy birthday wish, Boston police officers show up with cake

twitter.com/Breaking911/status/
1787247319856869601

Posted by: weft cut-loop at May 05, 2024 06:28 PM (IG4Id)

214 It's chilly enough for something to warm my body and soul
A glass of cognac

Posted by: Skip at May 05, 2024 06:30 PM (fwDg9)

215 I get Hunts plain tomato sauce in small cans

Posted by: Skip at May 05, 2024 06:32 PM (fwDg9)

216 An 8 to 10 lbs brisket ain't gonna leave a whole lot of leftovers.
Posted by: Duncanthrax

Might have been why I suggested 20lb brisket to start....

Posted by: AZ deplorable moron at May 05, 2024 06:36 PM (HDU5E)

217 196
Made pizza tonight. Pizza sauce in short supply everywhere and or price through the roof.

Aldi's .87/can tomato soup. Did quite okay.
Posted by: Divide by Zero at May 05, 2024 06:14 PM (RKVpM)

My Aldi's has been out of Aldi's canned tomato soup for weeks. I've now bought Campbell's, b/c the youngest loves this, and will make it for lunch.

Today, they were also out of the (on sale) ground beef and pepperoni. Since I'm planning pizza for the kids this week, I'll have to grab pepperoni elsewhere...

Posted by: Nova Local at May 05, 2024 06:36 PM (exHjb)

218 Police reveal the bizarre reason why surfers were targeted in Mexico

https://mol.im/a/13385325

Posted by: Ciampino - longpig bear steaks anyone? at May 05, 2024 06:38 PM (qfLjt)

219 Had Campbell's tomato soup with fresh chives, grilled cheese and ham slice for lunch

Posted by: Skip at May 05, 2024 06:39 PM (fwDg9)

220 Okay kids...off to the bar. It will be a crapshoot. If the bartender is a retard I'll order something simple. Like beer.

But if he has a brain, or is a chick and has a nice rack, I'll order something interesting.

Posted by: CharlieBrown'sDildo at May 05, 2024 06:40 PM (4BhOX)

221 Tomorrow, I'm gonna make a new spin on a dish.

I'm thinking of Sloppy Jane's. Safeway had lean ground turkey for $1.99/lb last week. I still have leftover Aldi's turkey stock from Thanksgiving and some bottled BBQ sauce. I'm thinking of browning off the turkey with some onion, adding some flour (in the little fat there is), and then a touch of stock and BBQ (and salt and pepper), and having a sloppy mix.

Then serving with microwave bacon slices (2 per sandwich) and sliced avocado (to make up for all the fat you usually get with "Joe")...

It's like a turkey burger meets a turkey club meets a sloppy joe. Mentally, I think this works...but we'll see what the kids think...it was much cheaper than to go beef, even with the bacon and avo, which were both also on sale today...

Posted by: Nova Local at May 05, 2024 06:41 PM (exHjb)

222 It's like a turkey burger meets a turkey club meets a sloppy joe. Mentally, I think this works...but we'll see what the kids think...it was much cheaper than to go beef, even with the bacon and avo, which were both also on sale today...
Posted by: Nova Local

Potato starch will help keep it less sloppy, if'n you have some. Fry one side, add the starch, then mash it up in the pan, then add the sauce.

Posted by: weft cut-loop at May 05, 2024 06:43 PM (IG4Id)

223 Does anybody grind their grass fed ground beef into hamburger?
The ground beef from the steer we bought is more of a chili grind, and makes great chili; but, it doesn't hold together for hamburgers and is too lean as well.
I asked for the beef fat so I can mix it in to get approx 20%.
Just wondering if it 'works' or not?

Posted by: AZ deplorable moron at May 05, 2024 06:44 PM (HDU5E)

224 There is an excellent recipe for grilled turkey written by a genius in TDG.

Posted by: Weasel at May 05, 2024 06:45 PM (JwHpX)

225 Potato starch will help keep it less sloppy, if'n you have some. Fry one side, add the starch, then mash it up in the pan, then add the sauce.
Posted by: weft cut-loop at May 05, 2024 06:43 PM (IG4Id)

Where's the fun in less sloppy

. I don't have potato starch - I do have cornstarch, and a slurry is my back up option if the turkey doesn't have enough fat (the 93% stuff was on sale - I don't normally cook with it, but antibiotic and all "free" protein for under $2/lb couldn't be left in the store)..

Posted by: Nova Local at May 05, 2024 06:45 PM (exHjb)

226 How 'bout them Rangers!

Posted by: JackStraw at May 05, 2024 06:47 PM (LkLld)

227 Leave the ground turkey. Take the cheesecake.

Posted by: Duke Lowell at May 05, 2024 06:48 PM (u73oe)

228 227 Leave the ground turkey. Take the cheesecake.
Posted by: Duke Lowell at May 05, 2024 06:48 PM (u73oe)

I wish I could still eat the cheesecake!

Posted by: Nova Local at May 05, 2024 06:50 PM (exHjb)

229 Might have been why I suggested 20lb brisket to start....
Posted by: AZ deplorable moron at May 05, 2024 06:36 PM

I was nodding my head at your suggestion. With a packer cut, you're going to trim 2-3 lbs off the fat cap, and I generally dig some out of the vein between the flat and the cap, then you're going to lose another 15-20% or more during the cook, so your 20# to start *might* yield 15# of product, which is probably dinner for 6 brisket lovers, and a few days of sammiches, assuming you don't make up any 'doggie bags' for your guests to take home for their sammiches.

Posted by: Duncanthrax at May 05, 2024 06:50 PM (a3Q+t)

230 That Ranger ending was way closer than I like, but we'll take the result!

Posted by: Grateful at May 05, 2024 06:50 PM (IQ6Gq)

231 Cheesecake, when done right and with proper fruit toppings, is...

Words fail me.

Posted by: Hairyback Guy at May 05, 2024 06:51 PM (R/m4+)

232 The Japanese love their cakes. One of their favorites is Castella, a sponge cake borrowed from Portuguese traders in Nagasaki. The most famous brand, Fukusaya, is 400 years old in 2024. https://m.youtube.com/watch?v=eQvK1jOVADw

Posted by: JRo at May 05, 2024 06:52 PM (g3Qgi)

233 >>That Ranger ending was way closer than I like, but we'll take the result!

I hate prevent defense in any sport but mostly hockey.

Posted by: JackStraw at May 05, 2024 06:53 PM (LkLld)

234 There is an excellent recipe for grilled turkey written by a genius in TDG.
Posted by: Weasel at May 05, 2024 06:45 PM

Will the WeaselBeanz recipe be in TDG II?

Posted by: Duncanthrax at May 05, 2024 06:53 PM (a3Q+t)

235 thank goodness that was labeled as a composite cork. I thought it was an eye test for color perception

Posted by: Kindltot at May 05, 2024 06:55 PM (D7oie)

236 Will the WeaselBeanz recipe be in TDG II?
Posted by: Duncanthrax at May 05, 2024 06:53 PM (a3Q+t)
----
It can be!

Posted by: Weasel at May 05, 2024 06:56 PM (RG6z4)

237 I use to be forced to have turkey burgers, would just make like a hamburger with mayo, lettuce and tomato

Posted by: Skip at May 05, 2024 06:56 PM (fwDg9)

238 Make your final sneaky Kestrel readings and figure out your DOPE. Firing commences in less than 3 minutes.

Posted by: Duncanthrax at May 05, 2024 06:57 PM (a3Q+t)

239 Late to the game, but this year's Easter went off well. The rain held off long enough to grill lamb, and a feast was had by all. I now need to faceplant and enjoy the day off tomorrow to recover from a long week.

Posted by: RedMindBlueState at May 05, 2024 06:59 PM (6vIY6)

240 I love this stuff:

https://fever-tree.com/en_US/products/
elderflower-tonic-water#regular

Fever Tree Elderflower tonic water. I don't even know what elderflower tastes like, but this stuff has the most fragrant and fresh grapefruit flavor --- mmmm!

But there's a related FWP. I can't buy this flavor in town. I have to wait to buy it when I go to the city.

Posted by: Emmie at May 05, 2024 05:46 PM (Sf2cq)

This was recommended for my MiL's restless leg, the stuff with quinine in it. I think Publix carries it.

Posted by: Miley, okravangelist at May 05, 2024 06:59 PM (w6EFb)

241 Make your final sneaky Kestrel readings and figure out your DOPE. Firing commences in less than 3 minutes.
Posted by: Duncanthrax at May 05, 2024 06:57 PM

*rotates selector switch to 'FAFO', and watches lane*

Posted by: RedMindBlueState at May 05, 2024 07:00 PM (6vIY6)

242 Composite cork or Lebanon bologna.

Posted by: Samuel Yoder at May 05, 2024 07:02 PM (Vf0uo)

243 the secret to good mashed potatoes is to use russet or Yellow potatoes (red potatoes are too waxy), peel, chunk them up and boil them soft, save back the water they were boiled in, add WARM milk and a large knob of butter, add in the water from the boiling as you mash to keep to be able to judge between too wet and too dry

I use a pastry cutter because I like some texture. I am aware other people hate this and want their mashed potatoes as smooth and homogeneous as they can make them. Personally I like being able to tell the difference between mashed pototoes and library paste by mouthfeel alone.

also, if you bake, save the remaining potato water to mix your bread dough, it makes it far softer and rise better.

Posted by: Kindltot at May 05, 2024 07:03 PM (D7oie)

244 those Mexican aliens? They were actually cake

https://youtu.be/N4Kp09NC0uU

Posted by: Kindltot at May 05, 2024 07:08 PM (D7oie)

245 Carrot cake is the capo di tutti i capi.

Posted by: Count de Monet at May 05, 2024 07:22 PM (4I/2K)

246 Okay CBD, this cake should meet your standards. Best I’ve ever had in my life. I am not good at decorating cakes, and only average at baking them, so I once treated myself on a special occasion by hiring a baker to do this one.

Of course, I love the combination of lemon and blueberries.

I have made it myself, and it was great, but a pro does much better.

https://tinyurl.com/x2yt7jwv

Posted by: Menagerie at May 05, 2024 07:29 PM (n/MLA)

247 Golden Chicken Soup

https://www.bonappetit.com/recipe/fenugreek-

turmeric-chicken-soup

Posted by: naturalfake at May 05, 2024 05:41 PM (eDfFs)

That sounds delightful! Awaiting dried fenugreek leaves from Amazon.

Posted by: Miley, okravangelist at May 05, 2024 07:30 PM (w6EFb)

248 Ever hear of a Smorgastarta?
It's a Swedish sandwich cake.
Google it for lots of images.

Posted by: Kathy at May 05, 2024 06:00 PM (p69D5)

Classic birthday celebration fare. IIRC we mixed whipped cream with mayo for the "frosting" and you want a lot of shrimp on that thing.

Posted by: Miley, okravangelist at May 05, 2024 07:38 PM (w6EFb)

249 I made a great chocolate frosting with whipped cream, cocoa powder, powdered sugar to taste and a touch of vanilla paste. Might have even added a 1/2 tsp of espresso powder. Was nice and light.

Posted by: S.Lynn at May 05, 2024 11:13 PM (o+xLn)

250 To anyone celebrating Pascha today - Christ is Risen!

Posted by: Katja at May 06, 2024 12:07 AM (dlb1u)

251 Ꮮink exchange is nothing else but it іs jᥙst
placing the other person's blog link on your page at appгopriate place and other person wiⅼl also
do same for you.

Posted by: atheist at May 06, 2024 03:46 PM (odKd8)

Processing 0.02, elapsed 0.0373 seconds.
15 queries taking 0.0136 seconds, 260 records returned.
Page size 150 kb.
Powered by Minx 0.8 beta.