Food Thread: Nice Buns, But Don't Try To Curry Favor Here!

I haven't cooked anything recently outside of my usuals, so that's just a nice picture of some tasty looking food. Aren't those buns nice looking? I usually order them when I see them, and I am usually disappointed. They are almost always served with not nearly enough of what tasty filling I wanted in the first place. They make me think of the crappy Char Siu Bao I used to get in SF Bay Area. Too much doughy bun and not enough pork.

Indian food can be incredibly good. I haven't eaten enough of it to proclaim that it is one of the great cuisines, but I have had some amazing meals in Indian restaurants. It's probably far too big a country to call its food "Indian." It has more than four times our population, and I just laugh when some idiot foreigner who writes a food blog talks about "American food."

I like the general technique of curries, and the flavors are wild and almost always pleasing. Plus, they know how to cook rice...definitely better than the Chinese!

What foreign food strikes your fancy?

******

Anyone notice that eggs have gone up rapidly in price recently and are now even more than their pathetically ridiculous, economy-crushing price of a few years ago?

$7.29/18 eggs sounds suspiciously to me like inflation. Sure, there is a bird-flu epidemic that is a once in a ~~1,000 year~~ ~~100 year~~ ~~10 year~~ several year event, but still, it is a huge increase of a staple that is hard to substitute. Maybe some of you lunatic vegans who read AoSHQ can pipe in with your wonderful replacement for eggs, but normal people can't stomach loquat puree or $12/lb melamine gel from China.

Those eggs were $4.99 just a few months ago! At this point I hope that the American people don't care about bird flu, and simply toss the bums in D.C. out on their well-fed ears.

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Pel-Freez
pelfreez rabbit.jpg

That's the sh*t I ate when I was a kid, and it always tasted freezer burned to my young palate. Unless you were a hunter, it was tough to get fresh rabbit in Michigan, so we were left to this crap. And to make matters worse, the company is actually not an Ag company first...it is a medical products company, and they grow millions of rabbits for various animal blood products and tissues and other stuff.

I am confident of course that they never mix the excess production that is sold as food and their biological product carcasses, because they are an American Pharmaceutical company and they would never lie to the American public.

Luckily we moved to a place with Italian butchers who carried fresh rabbit, which when grilled with a mustard sauce is pretty damned tasty!

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Our wonderful not-so-new-anymore neighbors from Texas made grilled pizza last night. I am a big fan of pizza, and the grill is a great way to duplicate (sort of) the high heat of a true pizza oven. But they grilled the dough directly on the grill, at low heat, and the results were excellent. Really fun, in spite of the rain that wasn't forecast. But really, I believe their long-range forecasts of Global Warming because they went to Ivy League schools and they are smart!

Anyway, after the dough got some color, toppings away! Lots of fresh mozzarella from a local Italian supermarket that I have never visited. But after tasting their mutz, I am now a fan! Fresh tomato, a garlic oil, and on the second pizza they added pepperoni and roasted jalapenos, which was a delicious touch!

I am officially impressed.

******

[Hat Tip: Powerline blog]

No, it's not. It is axiomatic that all great breakfasts must include bacon or biscuits & gravy, and that's just American breakfasts. Those folks south of us may run a f*cked up country, but I have had some fine Mexican breakfasts.

Besides, isn't the highest expression of the breakfast steak a chicken-fried version? Doesn't anyone read the bible anymore?

That is not to say that I wouldn't eat the one up top if it were offered...it looks delicious, and topping food with a fried egg is rarely a bad idea. Maybe a slice of cake would be a bit weird. Gateau Garni D'un Oeuf au Plat?

No thanks.

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Cacio e Pepe is one of those insane Italian dishes that really shouldn't be that good. Three ingredients: pasta, cheese, and pepper, and it is one of the glories of Italian gastronomy. I have made it, with varying levels of success, but this guy seems to have a very interesting way around the fact that it is really, really hard to make!

Pasta Cacio e Pepe

Obviously he is making it in a restaurant kitchen, but still, I think his technique has real promise.

******

[Hat Tip: Powerline blog]

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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.

My and the world's patience has run out. Shaken Manhattans henceforth will be banished to the land of Long Island Ice Teas and Frozen Strawberry Margaritas.

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 September 29, 2024 04:00 PM (fwDg9)

2 Nothing fancy for today, just some low-and-slow pork shoulder in the smoker.

Posted by: mrp at September 29, 2024 04:02 PM (rj6Yv)

3 Having a cheesesteak tonight, appropriating Mexican food tomorrow with burritos, have a bunch of Anaheim peppers to eat up from the garden

Posted by: Skip at September 29, 2024 04:03 PM (fwDg9)

4 Yo. Hello fellow eaters

Posted by: Pete Bog at September 29, 2024 04:06 PM (6wfP2)

5 Not a minute too soon - I was getting hungry.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at September 29, 2024 04:06 PM (QGaXH)

6 We had biscuits and sausage gravy this morning with cheesy scrambled eggs.

And coffee.

Posted by: Martini Farmer at September 29, 2024 04:06 PM (Q4IgG)

7 I was gonna brag here about the really tasty pizza I just made by suping up a Red Baron frozen one, with sauce and everything. But after reading CBD talking about his neighbors' grilled pizza...

*slinks away*

Posted by: skywch at September 29, 2024 04:06 PM (uqhmb)

8 I just don't think I could eat bunny rabbits. They are too cute and I read way too many Beatrix Potter books to my kids to even think of it.

Posted by: bluebell at September 29, 2024 04:07 PM (bS+DD)

9 Damn the diaper head WOG high caste Punjabi bastards, they treat employees like slaves. Pakistan has my permission to nuke.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 29, 2024 04:08 PM (BLBGH)

10 Eggs and butter have gone way way up again, but a pint of real McCormick vanilla extract is now $9.99 at Costco. A few years ago it was something like $35 due to a vanilla shortage. Guess they got it straightened out.

Posted by: bluebell at September 29, 2024 04:08 PM (bS+DD)

11 >>What foreign food strikes your fancy?

French pastries. Heh.

Posted by: Lizzy at September 29, 2024 04:08 PM (scDBq)

12 >>> 8 I just don't think I could eat bunny rabbits. They are too cute and I read way too many Beatrix Potter books to my kids to even think of it.
Posted by: bluebell at September 29, 2024 04:07 PM (bS+DD)

Go watch some film of the 1930's (?) rabbit rampage in Australia and see if that changes your mind.

Posted by: Helena Handbasket at September 29, 2024 04:09 PM (FnneF)

13 I just don't think I could eat bunny rabbits. They are too cute and I read way too many Beatrix Potter books to my kids to even think of it.

Posted by: bluebell at September 29, 2024 04:07 PM (bS+DD)

The rabbits eaten for food are a different species, called Rabbit of Caerbannog. If you saw one, you wouldn't mind having it killed and grilled.

Posted by: CharlieBrown'sDildo at September 29, 2024 04:10 PM (d9fT1)

14 My bunnie supplier said the bunnies will be ready in December. I will do the first ones on the rotisserie.

Posted by: Ben Had at September 29, 2024 04:10 PM (I1GXe)

15 $7.29/18 eggs sounds suspiciously to me like inflation.

Have I mentioned how happy I am to have chickens?

Posted by: Helena Handbasket at September 29, 2024 04:10 PM (FnneF)

16 If you guys think you are convincing me, you're wrong.

Posted by: bluebell at September 29, 2024 04:10 PM (bS+DD)

17 A few years ago it was something like $35 due to a vanilla shortage. Guess they got it straightened out.

Posted by: bluebell at September 29, 2024 04:08 PM (bS+DD)

Hopefully not by buying Chinese vanilla beans.

Posted by: CharlieBrown'sDildo at September 29, 2024 04:11 PM (d9fT1)

18 Accidentally had rabbit, seemed off as thought it was chicken. Found out mid eating it was rabbit.

Posted by: Skip at September 29, 2024 04:11 PM (fwDg9)

19 I don't think anywhere in China has the right conditions for growing vanilla beans, CBD. At least I hope not.

Posted by: bluebell at September 29, 2024 04:11 PM (bS+DD)

20 >>Our wonderful not-so-new-anymore neighbors from Texas made grilled pizza last night. . . .

Used to have neighbors who built a little pizza oven in the back yard. They used it all the time, and it was sooooo good!

Posted by: Lizzy at September 29, 2024 04:11 PM (scDBq)

21 Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 29, 2024 04:08 PM (BLBGH)

Food Thread!

Posted by: CharlieBrown'sDildo at September 29, 2024 04:12 PM (d9fT1)

22 don't think I could eat bunny rabbits.

Had a 20 gauge that brought a lot of rabbits to the grill.
Stopped when one I was almost finished cleaning when it *twitched* though quite in bunny heaven already. Freaking me out.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 29, 2024 04:12 PM (BLBGH)

23 I don't think anywhere in China has the right conditions for growing vanilla beans, CBD. At least I hope not.

Posted by: bluebell at September 29, 2024 04:11 PM (bS+DD)

That won't stop the ChiComs. I am becoming more and more fanatical about avoiding all food from China...not because of politics, but because they are a filthy nation and don't care about food cleanliness and safety.

Posted by: CharlieBrown'sDildo at September 29, 2024 04:13 PM (d9fT1)

24 We periodically do pizza on the grill. I can't count the number of times I burned the crap out of the dough and had to start over.

So we put our pizza stone on the grill now.

More better.

Posted by: Martini Farmer at September 29, 2024 04:14 PM (Q4IgG)

25 >>Hopefully not by buying Chinese vanilla beans.

China =/= Madagascar

That would be the worst if they were finding a way to swap out the real stuff with more crap from there.

Posted by: Lizzy at September 29, 2024 04:14 PM (scDBq)

26 Commissar, that one was a rarebit.

Posted by: Ben Had at September 29, 2024 04:14 PM (I1GXe)

27 Hello fellow eaters

Posted by: Pete Bog at September 29, 2024 04:06 PM (6wfP2)

Yes...we do a lot of that, don't we!

Posted by: CharlieBrown'sDildo at September 29, 2024 04:15 PM (d9fT1)

28 Make your own vanilla, $10 will get you a bunch of beans and make a pint of vanilla.

Posted by: Skip at September 29, 2024 04:16 PM (fwDg9)

29 >>> 19 I don't think anywhere in China has the right conditions for growing vanilla beans, CBD. At least I hope not.
Posted by: bluebell at September 29, 2024 04:11 PM (bS+DD)

The Leading Countries In Vanilla Production In The World
https://shorturl.at/lXI6T

Posted by: Helena Handbasket at September 29, 2024 04:16 PM (FnneF)

30 Ugh. You guys are depressing me.

*wanders off to make chicken pot pie*

Posted by: bluebell at September 29, 2024 04:17 PM (bS+DD)

31 Pete Bog, what's cookin?

Posted by: Ben Had at September 29, 2024 04:18 PM (I1GXe)

32 Yes...we do a lot of that, don't we!
Posted by: CharlieBrown'sDildo at September 29, 2024 04:15 PM (d9fT1)

It’s a good day when you are finishing a meal and planning the next one. We are fortunate here in the good ol’ USA.

Posted by: Pete Bog at September 29, 2024 04:21 PM (6wfP2)

33
Madagascar beans are the real deal. Vodka or rum to store.

I still have some from 2019 simmering. So, couple bucks a year for the most phenomenal vanilla extract there is.

Posted by: Divide by Zero at September 29, 2024 04:21 PM (RKVpM)

34 Hi Ben Had,

I’m traveling today after a weekend in Vegas. Despite my previous comments I’m likely fasting from eating too well this weekend

Posted by: Pete Bog at September 29, 2024 04:22 PM (6wfP2)

35 So CBD let me get this straight: some people moved FROM Texas TO New Jersey?!! Wow. Well, it takes all kinds to make a world. Glad you enjoy them.

Posted by: Art Rondelet of Malmsey at September 29, 2024 04:23 PM (FEVMW)

36 Making creamy Tuscan chicken tonight for guests. I'd bet twenty quantaloos it has nothing to do with Tuscany.

May I rant please?

Thank you!

What the hell is it with online recipes when there are missing steps, ingredients, or items that are listed up top and then never mentioned again? Clearly, no one proofed these damn things.

Rant off.

Posted by: Tonypete at September 29, 2024 04:24 PM (WXNFJ)

37
Because the weather this morning was 65 degrees heading up to a sweltering 65 degrees this afternoon and cloudy, overcast with rain, we made beef stew today.

It took a while but probably three meal yield.

Posted by: Divide by Zero at September 29, 2024 04:26 PM (RKVpM)

38
Her Majesty bought an air fryer at Costco because it wasn't all that expensive. I have no idea how to cook in one.

Posted by: Hadrian the Seventh at September 29, 2024 04:28 PM (BkEzK)

39 I haven't had bunny ever since I moved from home and got a job. The boys and I raised pet bunnies for a time - we loved them and didn't eat them. They (the bunnies) thought they were dogs and acted like it. Litter trained and damn good lap animals.

Posted by: Tonypete at September 29, 2024 04:28 PM (WXNFJ)

40 Spicy Doritos and Coke chilled with the tears of Jet fans. Mot Jus!

Posted by: Accomack at September 29, 2024 04:29 PM (3U9lo)

41 FSJ got a bath in the sink yesterday. Doesn't involve food, but it is kitchen related!

Posted by: Weasel at September 29, 2024 04:30 PM (RG6z4)

42 23 ... "I am becoming more and more fanatical about avoiding all food from China...not because of politics, but because they are a filthy nation and don't care about food cleanliness and safety."

Agreed! We cut out any Chi-Com sourced food and we check carefully these days. Garlic is a prime example. I've extended it to a lot of other items beside food. Cookware is another example. I'll pay extra for American made. It helps to have that option.

Posted by: JTB at September 29, 2024 04:30 PM (yTvNw)

43 The rabbits eaten for food are a different species, called Rabbit of Caerbannog. If you saw one, you wouldn't mind having it killed and grilled.
Posted by: CharlieBrown'sDildo at September 29, 2024 04:10 PM (d9fT1)

From the ancient recipe:

Step the First: Catch your rabbit.

Posted by: mrp at September 29, 2024 04:31 PM (rj6Yv)

44 China related businesses also. No Smithfield anything.

Posted by: Ben Had at September 29, 2024 04:31 PM (I1GXe)

45 Carolina Pride hot sausage and Kirby Holloway's bacon and scrapple.
No Smithfield

Posted by: Accomack at September 29, 2024 04:33 PM (Y6Ecf)

46 We visited Smithfield VA once. The whole town smelled like ham.

Posted by: Weasel at September 29, 2024 04:34 PM (RG6z4)

47
Spicy Doritos and Coke chilled with the tears of Jet fans. Mot Jus!
Posted by: Accomack

_________

Mets 'n Jets. Phony, plastic, mediocre teams.

Posted by: Hadrian the Seventh at September 29, 2024 04:34 PM (BkEzK)

48 > We visited Smithfield VA once. The whole town smelled like ham.
---------
Gilroy, CA smells like garlic.

So do the people who live there.

Posted by: Martini Farmer at September 29, 2024 04:35 PM (Q4IgG)

49 Since you ask ... the foreign food that strikes my fancy is Indonesian - specifically, saté. Marinate chunks of meet (beef, pork, chicken, lamb, or any combination thereof) in a combination of sweet soy sauce and lime juice, then grill them over charcoal. Serve with rice cooked in coconut milk and a cucumber salad made with hot pepper, onion, and rice vinegar, garnished it all with with hot peanut sauce, and wash it all down with a good bitter IPA. My friends, THAT is a meal!

Posted by: Nemo at September 29, 2024 04:38 PM (S6ArX)

50 I pity the Mets.
No mercy for the Jets.
Fall Sunday memories: mom cooking the roast of beef to well over done, lumpy mash potatoes, Birdseye Lima beans and the Jets and Giants losing.
If mom still loved us, we got Yorkshire pudding.
If God still loved us, they lost to the Bills.

Posted by: Accomack at September 29, 2024 04:39 PM (3U9lo)

51 38
Her Majesty bought an air fryer at Costco because it wasn't all that expensive. I have no idea how to cook in one.
Posted by: Hadrian the Seventh at September 29, 2024 04:28 PM (BkEzK)

Just as well. I don't see how you can make a satisfying meal out of fried air.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at September 29, 2024 04:40 PM (QGaXH)

52 The house smells wonderful. Prepping the guajillo peppers for the guajillo crema dipping sauce for the shrimp.

Posted by: Ben Had at September 29, 2024 04:40 PM (I1GXe)

53 I've been more interested in baking lately for a number of reasons. Knowing what ingredients are used and where they are from, being able to balance health matters with taste, and it's just fun. We made a batch of Moki's thick (her word) pita bread. It was excellent and easy to make. The next time I'll roll it out a bit thinner which will make it easier to scoop up hummus, etc.

I can see baking becoming a rather serious hobby for us.

Posted by: JTB at September 29, 2024 04:42 PM (yTvNw)

54 This week I made Yuzu Chicken Picatta.

It was larrupin'! A real plate licker.

When I loaded up my plate it looked so nice. Just like a simple but delicious home cooked meal on a weekday night. I took a picture and sent it out to the kiddos so they could stew in jealousy and envy at missing out. 😀

Probably should've sent it to CBD so he wouldn't have had to use anonymous food pictures.

Posted by: naturalfake at September 29, 2024 04:44 PM (eDfFs)

55 Gilroy, CA smells like garlic.

Heard one could marinate meat there just by hanging it outside like laundry.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 29, 2024 04:44 PM (BLBGH)

56 Pizza place I order from on occasion just stopped offering salami as a topping. Said not enough people ordered it.

Posted by: OrangeEnt at September 29, 2024 04:45 PM (0eaVi)

57 Also made Yuzu Margaritas last night with the leftover yuzu juice. YUM!

Those were delish. They worked best i think with a good still strength tequila than regular strength tequila.

Posted by: naturalfake at September 29, 2024 04:46 PM (eDfFs)

58 I grew up with a few food hang-ups. As I got older and more adventurous I mostly got over them. Now, looking back I realize - my mother was a seriously bad cook!

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at September 29, 2024 04:46 PM (QGaXH)

59 I found a 3 lb. Rump roast from 2022 that was hiding in the deep freeze, one of the first packages I had vacuum sealed, before I learned to make two seals on a package. It was looking a little worse for wear.
I thawed it in the refrigerator, chopped it into three chunks, and pressure cooked it in the Insta-pot. I now have enough shredded beef for plenty of sandwiches and burritos.

Posted by: Idaho Spudboy at September 29, 2024 04:47 PM (aSDr4)

60 I can see baking becoming a rather serious hobby for us.
Posted by: JTB

Nice - My wife and I love it and it can become a life long endeavor. You can also go crazy using, and tracking down, unadulterated flours and other ingredients. It does make a difference in the outcome of your baked goods.

Posted by: Tonypete at September 29, 2024 04:48 PM (WXNFJ)

61 Ooops.

Misspelled piccata.

Ah well, you know what i meant.

Posted by: naturalfake at September 29, 2024 04:48 PM (eDfFs)

62 Sammiches for lunch here.

Fried bologna with lettuce for hubby; grilled cheese with sliced pickled jalapenos for me.

Posted by: JQ at September 29, 2024 04:49 PM (njWTi)

63 Since you ask ... the foreign food that strikes my fancy is Indonesian - specifically, saté.

Posted by: Nemo at September 29, 2024 04:38 PM (S6ArX)

I haven't had it in years, but there were a couple of places in SF that one could get reasonably authentic saté, and it was mighty tasty!

Posted by: CharlieBrown'sDildo at September 29, 2024 04:49 PM (d9fT1)

64
Beef stew: corn, lima beans, tomatoes, zucchini, potatoes, sweet potatoes, can of tomato soup, beef, spinach, mixed vegetables, celery, carrots, beef bone broth, mushrooms, garlic, onions, olive oil, Worcestershire sauce, red pepper, and that's all.

Posted by: Beef Stew Bubba at September 29, 2024 04:49 PM (RKVpM)

65 Off topic, but time sensitive: Beautiful views of earth going by below as the camera on the ISS points at the Dragon 9 capsule as it comes in for docking:

https://youtu.be/vr7QJTMhQeg
(Space Affairs)

Posted by: Grumpy and Recalcitrant at September 29, 2024 04:49 PM (O7YUW)

66 I can see baking becoming a rather serious hobby for us.

Posted by: JTB at September 29, 2024 04:42 PM (yTvNw)

Oh yes.

Posted by: CharlieBrown'sDildo at September 29, 2024 04:51 PM (d9fT1)

67 Barbari bread (Persian: نان بربری, romanized: nân-e barbari) is a type of Iranian yeast leavened flatbread. It is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. A notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due to the Maillard reaction that occurs during baking.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 29, 2024 04:51 PM (BLBGH)

68 Speaking of grilled pizza...

I made that a couple of nights ago.

One simple Pepperoni Pizza and everyone's newish fave the- *drum roll*

Prosciutto, Fig, and Arugula Pizza

cuz the grocery still had nice fresh figs.

That's a good one. Give it a whirl.

Posted by: naturalfake at September 29, 2024 04:52 PM (eDfFs)

69 Just pot roast, potatoes and carrots tonight with apple crisp for dessert. Trying Betty Crocker cookbook recipe for the roast. Brown both sides. Salt and pepper then a layer of horseradish on both sides. The recipe swears that the extended cooking time mellows the horseradish so much that you can't quite put your finger on the wonderful flavor. We'll see.

Posted by: Tuna at September 29, 2024 04:54 PM (oaGWv)

70 Prosciutto, Fig, and Arugula Pizza

cuz the grocery still had nice fresh figs.

That's a good one. Give it a whirl.

Posted by: naturalfake at September 29, 2024 04:52 PM (eDfFs)

With a drizzle of balsamic vinegar? Yup...that's a keeper.

Posted by: CharlieBrown'sDildo at September 29, 2024 04:55 PM (d9fT1)

71 With a drizzle of balsamic vinegar? Yup...that's a keeper.
Posted by: CharlieBrown'sDildo at September 29, 2024 04:55 PM (d9fT1)

Yes, sir!

Posted by: naturalfake at September 29, 2024 04:56 PM (eDfFs)

72
I can see baking becoming a rather serious hobby for us.

Posted by: JTB at September 29, 2024 04:42 PM (yTvNw)

_________

Learning to bread has an attraction to me. And if the experiment doesn't work, we have numerous willing garbage disposals.

Posted by: Hadrian the Seventh at September 29, 2024 04:57 PM (5ZGhw)

73 >>Make your own vanilla, $10 will get you a bunch of beans and make a pint of vanilla.
Posted by: Skip at September 29, 2024 04:16 PM (fwDg9)

And it is the best vanilla ! Given it as gifts too. Thanks for giving me that idea a few years ago, Skip!

Posted by: My Life is Insanity at September 29, 2024 04:58 PM (1feMt)

74 *sighs*

I guess I should do an egg run.

Posted by: antisocial justice beatnik at September 29, 2024 04:59 PM (DTX3h)

75 Price of eggs...I've become a sort of egg snob. There is a local farm here that supplies many stores and restaurants. The eggs actually taste good. The yolks are a nice deep yellow/orange. Even the whites taste yummy! Usually around $5-6 a dozen. So worth it

Posted by: My Life is Insanity at September 29, 2024 05:01 PM (1feMt)

76 Pic up top has me thinking - Hot Dogs for dinner.

Posted by: Itinerant Alley Butcher at September 29, 2024 05:03 PM (/lPRQ)

77 I’m with you, too many “bun” or “bread” type sandwiches, burgers, or tacos have too much bread. The bread should be thin and quality. Too much fat doughy dogshit bread on hand-food out there.

I love foreign food, the more rare and exotic the better. Just some nice pork ribs tonight, though.

Posted by: Elric Blade at September 29, 2024 05:03 PM (qMKKH)

78 naturalfake, fresh asiago if you can find it and a drizzle of white truffle oil.

Posted by: Ben Had at September 29, 2024 05:04 PM (I1GXe)

79 We had friends from Sri Lanka, and we loved visiting them for dinner. Mrs. D had a family recipe curry that tasted like heaven. I've had nothing like it since. they moved away, alas.

Posted by: Pug Mahon, Telling War Stories at September 29, 2024 05:05 PM (Ad8y9)

80 naturalfake, fresh asiago if you can find it and a drizzle of white truffle oil.
Posted by: Ben Had at September 29, 2024 05:04 PM (I1GXe)

Is that for topping a white pizza, Ben Had?

Sounds good. I'll give it a try.

Posted by: naturalfake at September 29, 2024 05:07 PM (eDfFs)

81 We had friends from Sri Lanka, and we loved visiting them for dinner.

Posted by: Pug Mahon, Telling War Stories at September 29, 2024 05:05 PM (Ad8y9)

I'm jealous! I had a roommate from Sri Lanka for one summer, and his cooking smelled like death. I had to go elsewhere whenever he cooked.

Posted by: CharlieBrown'sDildo at September 29, 2024 05:07 PM (d9fT1)

82 Can't stand curry.

There. I said it.

More for the rest of you, LOL!

Posted by: JQ at September 29, 2024 05:07 PM (njWTi)

83 naturalfake, that's for the proscuitto, fig, arugula pizza. The fresh asiago is soft and nothing like the aged.

Posted by: Ben Had at September 29, 2024 05:09 PM (I1GXe)

84 Used to have neighbors who built a little pizza oven in the back yard. They used it all the time, and it was sooooo good!

Dad built a brick oven for his mom, in her back yard. My favorite thing she cooked in it was chicken and potatoes.
re: China supplying food…most of Italy’s canned tomatoes and passata comes from China.

Posted by: kallisto at September 29, 2024 05:09 PM (uJxwW)

85 Manned mission to ISS - rendezvous and docking NOW

https://www.youtube.com/live/vr7QJTMhQeg

Posted by: Ciampino - curry with all the fixings FTW at September 29, 2024 05:09 PM (qfLjt)

86 horseradish

Pops told me in the thirties Los Angeles he took a job grinding horseradish. They gave him a gas mask. Said he lasted one day.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 29, 2024 05:11 PM (BLBGH)

87 naturalfake, that's for the proscuitto, fig, arugula pizza. The fresh asiago is soft and nothing like the aged.
Posted by: Ben Had at September 29, 2024 05:09 PM (I1GXe)

Thanks for the correction.

I'll give that a try next time. I like asiago anyway, so more good stuff is always more better!

Posted by: naturalfake at September 29, 2024 05:11 PM (eDfFs)

88 Steak breakfast needs some grits to go with it.

Posted by: fd at September 29, 2024 05:11 PM (vFG9F)

89 60 ... "My wife and I love it and it can become a life long endeavor. You can also go crazy using, and tracking down, unadulterated flours and other ingredients. It does make a difference in the outcome of your baked goods."

Tonypete,
That's what we are finding and it's part of the fun. We are careful about the sources for flour: American grown and processed. So far White Lily for biscuits and King Arthur for most other baking fit the bill. If I were younger I would look at a food mill and grind my own. Should have started this thirty years ago. Looking at Pocono Birkett Mills buckwheat flour. I love buckwheat pancakes and want to try buckwheat galettes.

Posted by: JTB at September 29, 2024 05:13 PM (yTvNw)

90 Chia seed, oatmeal, honey and cinnamon in milk.
Let stand overnight in fridge.
Add plain Greek yogurt, and toasted Os.
Breakfast of champions.

Posted by: Eromero at September 29, 2024 05:14 PM (LHPAg)

91 >> Steak breakfast needs some grits to go with it.
Posted by: fd

Or American style fried potatoes and hollandaise sauce over the eggs..
Or better yet, filet Benedict. Medium rare.

Ok now I'm getting hungry!

Posted by: My Life is Insanity at September 29, 2024 05:14 PM (1feMt)

92 >>re: China supplying food…most of Italy’s canned tomatoes and passata comes from China.

OOOF!

Posted by: Lizzy at September 29, 2024 05:14 PM (scDBq)

93 JTB - you may also want to look into the Farmer's Storehouse here in Sparta, TN. for your grains/flours. Great stuff - not inexpensive but what the hell, I'm not leaving it to the kids.

https://www.farmersstorehouse.com/

Posted by: Tonypete at September 29, 2024 05:15 PM (WXNFJ)

94 My friend treated me to lunch for my birthday. We went to Parc, which I hadn’t visited in some time.
I got the smoked salmon tartine, when I bit into something round and it popped I realized it was caviar. I thought the yellow stuff on the hard boiled egg slice was the yolk but no it was caviar, the cheap kind. If it had been the little black pellets I’d have recognized it.
Anyway the star of the show was the bread I took home. They have a different pain du jour, it was chocolare cherry rye, woo hoo! Which was good because Metropolitan bakery around the corner only sells it on Friday and I was in the city on Thursday.

Posted by: kallisto at September 29, 2024 05:17 PM (uJxwW)

95 MLII good to see you here

Posted by: Skip at September 29, 2024 05:17 PM (fwDg9)

96
I’m with you, too many “bun” or “bread” type sandwiches, burgers, or tacos have too much bread. The bread should be thin and quality. Too much fat doughy dogshit bread on hand-food out there.

__________

Buy a supermarket roast beef sub and you'll be shocked at the bread/meat ratio.

Posted by: Hadrian the Seventh at September 29, 2024 05:17 PM (BkEzK)

97 CBD, I started making char siu bao buns at home for my kids, until lyme disease took away their ability to eat pork. Yeah, I made the dough, but honestly, the easiest method was to used grands canned biscuit dough, rolled out, then fill it with homemade pulled pork (1 pound of cooked pork, either shoulder, butt or loin, shredded) mixed with hoisin sauce, soy sauce, ginger, and red pepper. A little sesame oil if you are so inclined. Pinch the biscuit at the top, place on a small piece of parchment paper, then steam for 5 or so minutes. You get to control the amount of dough and filling, so you can make it to taste.

Posted by: Moki at September 29, 2024 05:18 PM (wLjpr)

98 I'm jealous! I had a roommate from Sri Lanka for one summer, and his cooking smelled like death. I had to go elsewhere whenever he cooked.
Posted by: CharlieBrown'sDildo at September 29, 2024 05:07 PM (d9fT1)
Dang, that’s a great line there.

Posted by: Eromero at September 29, 2024 05:18 PM (LHPAg)

99 Pretty much under the weather today so leftover grilled chicken and rice. And some cold water….

We used to get rabbit in the chow hall at boot camp and at Pendleton. I’d try it somewhere else if I had a chance but generally not a fan.

Posted by: CrotchetyOldJarhead at September 29, 2024 05:19 PM (3Ope8)

100 OOOF!

It’s kind of horrifying. I imagine the San Marzano products are still Italian born.

Posted by: kallisto at September 29, 2024 05:19 PM (uJxwW)

101 73 >>Make your own vanilla, $10 will get you a bunch of beans and make a pint of vanilla.
Posted by: Skip at September 29, 2024 04:16 PM (fwDg9)

And it is the best vanilla ! Given it as gifts too. Thanks for giving me that idea a few years ago, Skip!
Posted by: My Life is Insanity at September 29, 2024 04:58 PM (1feMt)

Do you use rum or vodka for the alcohol?

Posted by: Moki at September 29, 2024 05:21 PM (wLjpr)

102
I never thought I say this, but-

That steak is too big for a breakfast steak.

You lot up on that and your more likely to be all drowsy than fired up for work.

And I say this as a once upon a time young guy working on the oil rigs and eating 2-3 breakfast steaks when they had them.

BONUS! Complaint: I hate hate hate the Tomahawk Steak Cut way too much good meat gets stripped off so you can eat your steak with one hand and/or knock out any Haitians coming after your cat.
Es no bueno!

Posted by: naturalfake at September 29, 2024 05:21 PM (eDfFs)

103 93 ... Thanks for the heads up about the Farmer's Storehouse. Investigation to follow shortly. Reasonably expensive ingredients are okay since we are rather frugal (except for books) and only cooking for two.

Posted by: JTB at September 29, 2024 05:21 PM (yTvNw)

104 Can you use parchment paper to line a baking sheet for anything up to, say, 450F in an oven even if the frozen product does not say to use it??

I'm thinking of some baked vegetable products [like mixed broccoli and cauliflower] that get my baking sheets messy.

Posted by: andycanuck (CEzQx) at September 29, 2024 05:22 PM (CEzQx)

105 FUUUUUUUU-

lot = load

Posted by: naturalfake at September 29, 2024 05:22 PM (eDfFs)

106 Posted by: Moki at September 29, 2024 05:18 PM (wLjpr)

That sounds easy and tasty!

Your kids are lucky!

Posted by: CharlieBrown'sDildo at September 29, 2024 05:22 PM (d9fT1)

107 >>MLII good to see you here
Posted by: Skip at September 29, 2024 05:17 PM (fwDg9)

😊

Missing early morning chats with you all! Leaving for work earlier, working later, not much time off. I sometimes have a minute to scan headlines and occasionally comments, but not enough time to hang around and comment.

Posted by: My Life is Insanity at September 29, 2024 05:22 PM (1feMt)

108 We like Indian food. Introduced to something approximating "authentic" while in CA we found some dishes that were really good.

Other than Curry Chicken, or Butter Chicken we haven't tried much more than lentils and some traditional veggie dishes.

They're rich in flavor. To me... more suited for cool/cold weather.

Posted by: Martini Farmer at September 29, 2024 05:23 PM (Q4IgG)

109 I messed up when I ordered my WF delivery and got 2 of most things….that means 8 bananas instead of 4, which means guess who is baking banana bread tomorrow?

Posted by: kallisto at September 29, 2024 05:23 PM (uJxwW)

110 Pepperoni is a very poor substitute for salame. Nevermore will I eat that abomination. Heck when I went to my first pizza joint as a young'un and say 'pepperoni' I assumed 'green peppers' and passed on it, though I do like green peppers on my pizza sometimes.
Curry, with all the trimmings, is heaven's food, after Italian (I'm biased as I was raised on Italian, mainly Roman and Torinese). Rice, a nice hot and spicy meat curry sauce, finely cubed fresh tomatoes, chopped up fresh onion, chutney to taste, grated coconut (not for me though), and almost anything else that you can add. It's even better the next day.

Posted by: Ciampino - curry with all the fixings FT WIN at September 29, 2024 05:23 PM (qfLjt)

111 I hate hate hate the Tomahawk Steak Cut way too much good meat gets stripped off...

Posted by: naturalfake at September 29, 2024 05:21 PM (eDfFs)

It's a stupid waste of money. I guess it looks good, but who really cares?

Posted by: CharlieBrown'sDildo at September 29, 2024 05:24 PM (d9fT1)

112 Moki,
If you see this, about how thin do you roll your 'thick' pita bread? Your recipe worked out great.

Posted by: JTB at September 29, 2024 05:24 PM (yTvNw)

113 re: China supplying food…most of Italy’s canned tomatoes and passata comes from China.
----

WTF?! Is this true? Damn.

I heard it was the volcanic ash in the soil that made Italian tomatoes taste so good. Now that tang comes from pollution and exploding sewer pipes.

Posted by: All Hail Eris at September 29, 2024 05:25 PM (kpS4V)

114 >>Do you use rum or vodka for the alcohol?
Posted by: Moki at September 29, 2024 05:21 PM (wLjpr)

I use vodka. (Ketel One is my go-to.) I have used Gentleman Jack, and it's good, but gives it a little different flavor

Posted by: My Life is Insanity at September 29, 2024 05:25 PM (1feMt)

115 In Africa hotels would have steak with an egg on top served for breakfat and called it eggs a la Bismarck. At home it would be a fillet steak and a couple of eggs all cooked in butter. Yummy.

Posted by: Ciampino - eggs are a gift from the gods at September 29, 2024 05:25 PM (qfLjt)

116
I use parchment paper up to 444 degrees. But never 454 degrees.

Posted by: Beef Stew Bubba at September 29, 2024 05:26 PM (RKVpM)

117 I mixed %25 cognac and %75 vodka and about 8 vanilla beans

Posted by: Skip at September 29, 2024 05:26 PM (fwDg9)

118 Hope all is well with you, Skip.

Have you heard from JT?

Posted by: My Life is Insanity at September 29, 2024 05:26 PM (1feMt)

119 Eromero- back in the day a couple of thin pan seared pork chops topped with soft fried eggs and heap of chopped taters and Heinz 57 was a breakfast of choice!

Nowadays it’s a cup of granola with Greek yogurt and fresh berries and maybe a couple of hard boiled eggs.

Posted by: CrotchetyOldJarhead at September 29, 2024 05:26 PM (3Ope8)

120 I learned to cook some simple "Indian" dishes from my Nepalese roommate in school. He made me promise him that I wouldn't tell the other "guys" that he knew how to cook because it was woman's work and they would make fun of him.

Posted by: pawn at September 29, 2024 05:27 PM (QB+5g)

121 I had pork chops and lima beans slow cooked in cream of bacon soup. Sounds trashy but it's delish!

Posted by: All Hail Eris at September 29, 2024 05:28 PM (kpS4V)

122 I heard it was the volcanic ash in the soil that made Italian tomatoes taste so good. Now that tang comes from pollution and exploding sewer pipes.

Ikr? Around here at least we can still get Lancaster County tomatoes to make the jars with. Jersey tomatoes are hard to come by since so many of the family farms have been sold.

Posted by: kallisto at September 29, 2024 05:29 PM (uJxwW)

123 112 Moki,
If you see this, about how thin do you roll your 'thick' pita bread? Your recipe worked out great.
Posted by: JTB at September 29, 2024 05:24 PM (yTvNw)

Yeah!!! I'm so glad it worked for you!! Honestly, it depends on my mood. Somedays I want thick pita, more like the Greek style for souvlaki, other times, I roll it as thin as possible - close to but not quite as thin as phyllo.

Posted by: Moki at September 29, 2024 05:29 PM (wLjpr)

124 Moki, it gets better as it sits longer. And I've taken the beans out after a time and scraped them into my baked egg custard with the teaspoons of vanilla and also have added them into homemade vanilla ice cream. Heavenly!

Posted by: My Life is Insanity at September 29, 2024 05:29 PM (1feMt)

125 What if I were to purchase fast food and disguise it as my own cooking?

Posted by: BeckoningChasm at September 29, 2024 05:30 PM (CHHv1)

126 I did have a bacon and spinach cream soup while I was road trippin last week. Served with the right bread it was a meal!

Posted by: CrotchetyOldJarhead at September 29, 2024 05:30 PM (3Ope8)

127 No volcanic ash in Lancaster County though.

Posted by: kallisto at September 29, 2024 05:31 PM (uJxwW)

128 "What if I were to purchase fast food and disguise it as my own cooking?"

Who would know?

Posted by: pawn at September 29, 2024 05:31 PM (QB+5g)

129 104 Can you use parchment paper to line a baking sheet for anything up to, say, 450F in an oven even if the frozen product does not say to use it??

I'm thinking of some baked vegetable products [like mixed broccoli and cauliflower] that get my baking sheets messy.
Posted by: andycanuck (CEzQx) at September 29, 2024 05:22 PM (CEzQx)

I always use parchment paper when I roast- potatoes, vegetables, oven fried proteins, pizza. I've had no issues with a 450 oven, either for gas or electric. Just make sure the paper doesn't overhang the pan.That's where problems flare up.

Posted by: Moki at September 29, 2024 05:32 PM (wLjpr)

130 The Jersey Tomatoes sounds like an all-girl doo-wop group.

Posted by: All Hail Eris at September 29, 2024 05:33 PM (kpS4V)

131 Skip and MLII, thanks! I use an inordinate amount of vanilla in my baking, and even at Sam's, it's expensive. This sounds wonderful!!

Posted by: Moki at September 29, 2024 05:33 PM (wLjpr)

132 I always use parchment paper when I roast- potatoes, vegetables, oven fried proteins, pizza.

Posted by: Moki at September 29, 2024 05:32 PM (wLjpr)

I mostly use silicone sheets...the various copies of the stupidly expensive Silpat brand.

Posted by: CharlieBrown'sDildo at September 29, 2024 05:33 PM (d9fT1)

133 It's probably far too big a country to call its food "Indian."

There’s a good sense of this in the Time-Life “Foods of the World” series for India. The difference in food styles is both by geography and caste. The author writes that while she is providing foods from widely separated regions, it’s generally only food from her own caste. Even when she provides food from a Christian area, the Christians she writes about are part of the same caste!

Her parents spoke English in the home, because they were from such distant parts of India that they had no other language in common.

Great recipes in the book: chicken cardamom, shrimp curry, tomato-onion-ginger salad.

Even better photography than usual for the series, too, which is already a high bar. It’s easily available in used bookstores, and on the Internet Archive.

Posted by: Stephen Price Blair at September 29, 2024 05:33 PM (PmqP5)

134 127 No volcanic ash in Lancaster County though.
Posted by: kallisto at September 29, 2024 05:31 PM (uJxwW)
-----

SOON!

Posted by: Yelllowstone Caldera at September 29, 2024 05:33 PM (kpS4V)

135 The Jersey Tomatoes play The Birchmere a couple times a year. They're pretty good.

Posted by: Quarter Twenty at September 29, 2024 05:34 PM (dg+HA)

136 Just noticed CBD snuck a cacio e pepe recipe in his post. Don’t need tomatoes for that one!

Posted by: kallisto at September 29, 2024 05:35 PM (uJxwW)

137 No word from JT

Posted by: Skip at September 29, 2024 05:35 PM (fwDg9)

138 Can you use parchment paper to line a baking sheet for anything up to, say, 450F in an oven even if the frozen product does not say to use it?

Generally, as long as you don’t go above Fahrenheit 450.

Posted by: Ray Bradbury at September 29, 2024 05:36 PM (PmqP5)

139 My opinion - beef curry is the most flavorful. Chunks or minced meat? Each is a different experience. Minced (hamburger) is easy to eat without needing a knife. Kids and drunks like that.
Chicken is a rather poor choice unless using dark meat. If you like mutton then it's good. I don't like mutton. Also fish or shellfish is great, just a very different flavor.
The curry mix available at the Durban Indian Market were labeled Mild, Hot, Very Hot, Hellfire. I like Hot. I put 'Melinda's Ghost Pepper Hot Sauce' on almost all my food.

Posted by: Ciampino - Now I'm really hungry & for curry at September 29, 2024 05:36 PM (qfLjt)

140 Mmm....rabbit.

Posted by: RedMindBlueState at September 29, 2024 05:36 PM (Wnv9h)

141
No volcanic ash in Lancaster County though.

Posted by: kallisto at September 29, 2024 05:31 PM

My homegrown tomatoes were in a bit of a 'not quite there' aspect recently and I purchased some absolutely pristine tomatoes from Lancaster County. Excellent, would buy again.

Posted by: Beef Stew Bubba at September 29, 2024 05:37 PM (RKVpM)

142 After vanilla is mixed it takes a few months, if done very soon would have good mix by Christmas.
I took out a store small size out of my initial mix after a couple months. About month ago refilled it and replaced with equal vodka.

Posted by: Skip at September 29, 2024 05:38 PM (fwDg9)

143
I mostly use silicone sheets...the various copies of the stupidly expensive Silpat brand.
Posted by: CharlieBrown'sDildo at September 29, 2024 05:33 PM (d9fT1)

I somehow managed to melt one. I do not know how. Soured me on them, though!

Posted by: Moki at September 29, 2024 05:39 PM (wLjpr)

144 123 ... Moki,
Thanks. The next batch I'll try the thinner version to make it more suitable for scooping up our homemade hummus. The recipe amounts make more than we would normally use so I'll freeze the rolled out dough and bake it as needed. I do the same with biscuits. Works great.

Posted by: JTB at September 29, 2024 05:40 PM (yTvNw)

145 >> This sounds wonderful!!
Posted by: Moki at September 29, 2024 05:33 PM
Ina Garten has a video out there showing her HUGE mason jar filled with beans. She keeps adding vodka and beans. Inspired me to do it that way. Ones I've given as gifts I put into bottles I ordered online with the spring loaded stopper. Fun gift for people who bake a lot

Posted by: My Life is Insanity at September 29, 2024 05:40 PM (1feMt)

146 It takes too much time to wait for the water to boil so I started nuking the pasta, lol.
It uses less water and takes a little less time. But if I’m cooking for company I’ll do it the old fashioned way.
I lived for decades without a microwave but since this kitchen came with one built in, it’s nuke nuke nuke all the things!

Posted by: kallisto at September 29, 2024 05:40 PM (uJxwW)

147 My Italian grandfather made a mean Cacio e Pepe, of the legends are true. He was an excellent cook so the probably are. He also made mean Pasta e fagioli. If you called it “pasta fazool” he’d punch you in the mouth and call you a low-class guinea WOP greaseball.

Posted by: Elric Blade at September 29, 2024 05:41 PM (qMKKH)

148 I somehow managed to melt one. I do not know how. Soured me on them, though!

Posted by: Moki at September 29, 2024 05:39 PM (wLjpr)

Oooh! I'm impressed!

Posted by: CharlieBrown'sDildo at September 29, 2024 05:41 PM (d9fT1)

149 > Can you use parchment paper to line a baking sheet for anything up to, say, 450F in an oven even if the frozen product does not say to use it?
-----
Depends on what you're putting it in.

I tried that in a toaster oven and it lit on fire.

BTW paper does burn at 451F. Just sayin'.

Posted by: Martini Farmer at September 29, 2024 05:43 PM (Q4IgG)

150 I had violent reactions to indian food when I was pregnant, so I don't enjoy it. But I like to cook it, and I found a fun utoob channel called Curries with Bumbi. She demonstrates how to cook various dishes, and she has a dry wit.

My favorite foreign food is anything from the Levant - Lebanese, Israeli, Jordanian. The spices, the freshness, it is so so good!

Posted by: Moki at September 29, 2024 05:43 PM (wLjpr)

151 I mostly use silicone sheets...the various copies of the stupidly expensive Silpat brand.
Posted by: CharlieBrown'sDildo at September 29, 2024 05:33 PM

One of the recipes I contributed to TDG has the only thing I've ever managed to have stick to a Silpat. Even the Silpat needed oil for that.

Posted by: RedMindBlueState at September 29, 2024 05:43 PM (Wnv9h)

152
It takes too much time to wait for the water to boil so I started nuking the pasta, lol.

Never ever nuke pasta and anti-pasta at the same time.

Posted by: The Science Guy at September 29, 2024 05:44 PM (RKVpM)

153 Thank you, Beef Stew Bubba, Moki and CBD re. parchment paper and silicone.

Posted by: andycanuck (CEzQx) at September 29, 2024 05:44 PM (CEzQx)

154 There's a definite autumn snap in the air. Time to dig out the notebook and cookbooks and start pondering holiday meals.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 29, 2024 05:44 PM (kpS4V)

155 andycanuck, I hope it helps. And thank you for doing the digging on world events. You and the cobs are amazing folk for getting in the trenches like that!

Posted by: Moki at September 29, 2024 05:46 PM (wLjpr)

156 We have a couple of the Sil-pats and they work fine but I'm becoming a fan of parchment paper to line sheet pans. When I try using a dutch oven for bread I'll line it with the parchment as well.

Posted by: JTB at September 29, 2024 05:47 PM (yTvNw)

157 (parchment paper)

Generally, as long as you don’t go above Fahrenheit 450.
Posted by: Ray Bradbury

I use parchment paper under my dutch oven bread loaves which bake at 450F. Yes, the paper turns dark and weakens but it's still good to pull the loaves out of the dutch oven.

Posted by: Tonypete at September 29, 2024 05:47 PM (WXNFJ)

158 > There's a definite autumn snap in the air. Time to dig out the notebook and cookbooks and start pondering holiday meals.
---
Maybe the mash bill for moonshine too.

Posted by: Martini Farmer at September 29, 2024 05:49 PM (Q4IgG)

159 24 count of eggs at Sam's is $5.68 currenly.

Evening all.

Posted by: rickb223 Gold & Silver Spot Prices at September 29, 2024 05:50 PM (sDO9P)

160 I own five chickens. Little bastards are giving me one egg a day. I had to buy eggs. Anyone have a quick recipe for fricaseed 3 year old hen?

Posted by: neverenoughcaffeine at September 29, 2024 05:52 PM (2NHgQ)

161
If the 'longshoreman' strike occurs (I wonder who is determining their length?) the first thing to disappear will be fresh fruit and vegetables.

Plan accordingly. Soon. Biden seems disinterested for some obscure reason.

Posted by: Divide by Zero at September 29, 2024 05:57 PM (RKVpM)

162 My power just came back on!!!!

Since it's the food thread... mourning the loss of most of my fridge and freezer food (frozen meat was rescued) and ravioli right out of the can is not bad in a pinch. Gonna be pizza night tonight if they're open.

Think I may invest in a small generator.

Posted by: screaming in digital at September 29, 2024 05:57 PM (b+6r0)

163 LOL nec. Minn Extension via the web says "Hens begin laying at around six months of age and can continue for five to 10 years with peak production occurring in the first two years. They will lay roughly six eggs each week. Egg production drops each year when the hens molt (replace their feathers in the early fall) and as daylight hours are lost." Your chickens are probably molting.

Posted by: PaleRider at September 29, 2024 05:57 PM (UKUm3)

164 You're welcome too, Moki.

Posted by: andycanuck (CEzQx) at September 29, 2024 05:57 PM (CEzQx)

165 It figures -- Horde Mind for "Dutch ovens"!

Posted by: andycanuck (CEzQx) at September 29, 2024 05:58 PM (CEzQx)

166 NASA/SpaceX - hatch opening coming up

https://www.youtube.com/live/ioqQcqkN5SA

Posted by: Ciampino - steak & eggs on the ISS? at September 29, 2024 06:00 PM (qfLjt)

167 Since it's the food thread... mourning the loss of most of my fridge and freezer food (frozen meat was rescued) and ravioli right out of the can is not bad in a pinch. Gonna be pizza night tonight if they're open.

Think I may invest in a small generator.
Posted by: screaming in digital at September 29, 2024 05:57 PM (b+6r0)
----
Ravioli out of the can is delightful and cleanup is a snap!

Posted by: Weasel at September 29, 2024 06:02 PM (uGpeQ)

168 My power just came back on!!!!

Great news. Sorry you lost all of that food, SiD.

Posted by: Notorious BFD at September 29, 2024 06:02 PM (mH6SG)

169 If you called it “pasta fazool” he’d punch you in the mouth and call you a low-class guinea WOP greaseball.
Posted by: Elric Blade

Heh.

I had no idea it was really called Pasta e fagioli until I dated an Italian woman from around Rome.

Posted by: Tonypete at September 29, 2024 06:02 PM (WXNFJ)

170 "Ravioli out of the can is delightful and cleanup is a snap!
Posted by: Weasel"

Especially heated on an engine block.

Posted by: fd at September 29, 2024 06:03 PM (vFG9F)

171 Pasta e fagioli (Italian: [ˈpasta e ffaˈdʒɔːli]; lit. 'pasta and beans') is an Italian pasta soup of which there are several regional variants.[1]

It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasule.[2]

Posted by: andycanuck (CEzQx) at September 29, 2024 06:05 PM (CEzQx)

172 When I try using a dutch oven for bread I'll line it with the parchment as well.

Posted by: JTB at September 29, 2024 05:47 PM (yTvNw)

Watch my Sourdough Baking video...I flip the dough into the Dutch Oven without needing any parchment paper.

Posted by: CharlieBrown'sDildo at September 29, 2024 06:07 PM (d9fT1)

173 If the 'longshoreman' strike occurs (I wonder who is determining their length?) the first thing to disappear will be fresh fruit and vegetables.

Plan accordingly. Soon. Biden seems disinterested for some obscure reason.
Posted by: Divide by Zero

1. He doesn't know what day it is.
2. He's already said he's not intervening.

Posted by: rickb223 Gold & Silver Spot Prices at September 29, 2024 06:09 PM (sDO9P)

174
When you lose power as often as I do, you arrange your freezer differently. Everything of high cost/value goes to the lowest level of the freezer where it will survive the absolute longest.

Ice cube trays? Top
Vegetables? Next down
Seafood? Next down, but not as dense as beef so likely to thaw sooner
Beef? Bottom

Posted by: Divide by Zero at September 29, 2024 06:09 PM (RKVpM)

175 Since we're talking about foreign food favorites, no love for dog?

Posted by: Barack H. Soetoro at September 29, 2024 06:10 PM (a3Q+t)

176 Making Thai Green Curry Beef tonight. Grew the Thai long green eggplant, onions, curry leaves, kafir lime leaves, spinach, Thai basil, and Serrano peppers that I am putting in it. Made a top round roast in the sous vide for 24 hours yesterday so using up some of the leftover beef from that. I like a nice Thai curry, don't mind an Indian one either but I had some of the Thai eggplant that had to be used. Happy Sunday everyone!

Posted by: WeeKreekFarmGirl at September 29, 2024 06:10 PM (VekWy)

177 I was fortunate enough to travel to England in 2016 with friends, we were almost 2 weeks - did London, York, and Edinburgh. And although we had a lot of good food, we all agreed that our best meal by far was that very first night when we stayed in a rather generic hotel near Heathrow, and the staff put on a 3 table Indian Food buffet made by red dot Indians straight from India. It was incredible! Flavors I have never tasted before or since.

Posted by: Tom Servo at September 29, 2024 06:11 PM (2NaVH)

178 he’d punch you in the mouth and call you a low-class guinea WOP greaseball.

Well that escalated quickly!

Posted by: kallisto at September 29, 2024 06:14 PM (uJxwW)

179 Does your vote match your drink? Daily Mail poll reveals the favorite tipples of Trump and Harris supporters?

https://tinyurl.com/yc6ykywy

Posted by: Duncanthrax at September 29, 2024 06:14 PM (a3Q+t)

180 so do people like crunchy taco shell or soft taco shell?

Posted by: Don Black at September 29, 2024 06:14 PM (/7KEl)

181 so do people like crunchy taco shell or soft taco shell?
Posted by: Don Black at September 29, 2024 06:14 PM (/7KEl)
----
I prefer soft taco shells.

Posted by: "Perfessor" Squirrel at September 29, 2024 06:16 PM (BpYfr)

182 so do people like crunchy taco shell or soft taco shell?

Posted by: Don Black at September 29, 2024 06:14 PM (/7KEl)

Soft...what are you, some kind of animal?

Posted by: CharlieBrown'sDildo at September 29, 2024 06:17 PM (d9fT1)

183 Pfffft! Soft tacos. Always.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:18 PM (3Ope8)

184 Soft...what are you, some kind of animal?
Posted by: CharlieBrown'sDildo at September 29, 2024 06:17 PM

So, no maple syrup on hard taco shells, then?

Posted by: Duncanthrax at September 29, 2024 06:19 PM (a3Q+t)

185 >> so do people like crunchy taco shell or soft taco shell?
Posted by: Don Black at September 29, 2024 06:14 PM (/7KEl)

Both! ( not at the same time tho. )

Posted by: My Life is Insanity at September 29, 2024 06:19 PM (1feMt)

186
The thing that pisses me off the most is that every resident of Philadelphia loses the entire contents of their refrigerator after a few mere hours of power outage and has to have a couple hundred dollars of reparations from the power utility for that loss.

While I can keep things okay for a couple of days. Not great. Okay.

Whose electricity gets restored first? Every. Time.

Posted by: Divide by Zero at September 29, 2024 06:19 PM (RKVpM)

187 I did have some maple syrup on my pancake this morning. Because I can.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:21 PM (3Ope8)

188 IMHO, crunchy is ok with the americanized tacos.
Soft for authentic, and definitely with shrimp ceviche.

Posted by: My Life is Insanity at September 29, 2024 06:21 PM (1feMt)

189 So, no maple syrup on hard taco shells, then?

Posted by: Duncanthrax at September 29, 2024 06:19 PM (a3Q+t)

It wouldn't surprise me that you maple syrup fan bois would put it on tacos.

Animals.

Posted by: CharlieBrown'sDildo at September 29, 2024 06:23 PM (d9fT1)

190 tonight is pizza night. i made ratatouille the other day and am repurposing the leftovers into sauce.

foreign cuisine that gets me is Korean. not just the easy ones like bulgogi and galbi, but also japchae, budae jiggae, and jjamppong.

Posted by: DenverGregg at September 29, 2024 06:25 PM (MryGi)

191 CBD...what are your measurements for a Manhattan with maple syrup? A friend gave me some of his homemade syrup, and I plan to make good use of it.

Posted by: RedMindBlueState at September 29, 2024 06:25 PM (Wnv9h)

192 Maple syrup and cayenne pepper make a damn good glaze for thick sliced bacon. Oh. Yeah.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:25 PM (3Ope8)

193 ... bulgogi and galbi, but also japchae, budae jiggae, and jjamppong.
-----
Admit it -- you just made up all of those words!

Posted by: andycanuck (CEzQx) at September 29, 2024 06:27 PM (CEzQx)

194 CBD...what are your measurements for a Manhattan with maple syrup? A friend gave me some of his homemade syrup, and I plan to make good use of it.

Posted by: RedMindBlueState at September 29, 2024 06:25 PM (Wnv9h)

One bar spoon for 3.5 ounces of Rye.

Posted by: CharlieBrown'sDildo at September 29, 2024 06:27 PM (d9fT1)

195 Taco Bell had a crunchwrap supreme that had a hard taco shell wrapped in a soft one.

Posted by: kallisto at September 29, 2024 06:28 PM (uJxwW)

196 One bar spoon for 3.5 ounces of Rye.
Posted by: CharlieBrown'sDildo at September 29, 2024 06:27 PM

Thanks.

Posted by: RedMindBlueState at September 29, 2024 06:28 PM (Wnv9h)

197

Bao-bao-bao-bao . . . rubber biscuit!

Posted by: J.J. Sefton at September 29, 2024 06:28 PM (x0n13)

198 Maple syrup and cayenne pepper make a damn good glaze for thick sliced bacon. Oh. Yeah.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:25 PM (3Ope

That reminds me...I should make that.

By the way, you can twist them into swizzle sticks and use them as garnishes for bourbon cocktails.

Posted by: CharlieBrown'sDildo at September 29, 2024 06:29 PM (d9fT1)

199 >>> 42 23 ... "I am becoming more and more fanatical about avoiding all food from China...not because of politics, but because they are a filthy nation and don't care about food cleanliness and safety."

Agreed! We cut out any Chi-Com sourced food and we check carefully these days. Garlic is a prime example. I've extended it to a lot of other items beside food. Cookware is another example. I'll pay extra for American made. It helps to have that option.
Posted by: JTB at September 29, 2024 04:30 PM (yTvNw)

Garlic not from CHYna:
for eating, Dorot frozen garlic pods (they sell ginger too) (also I'm pretty sure the Goya diced garlic in a jar is from elsewhere)
for growing, Hood River Garlic

Posted by: Helena Handbasket at September 29, 2024 06:29 PM (FnneF)

200 193 ... bulgogi and galbi, but also japchae, budae jiggae, and jjamppong.
-----
Admit it -- you just made up all of those words!

curses, foiled again. went to a lot of trouble too!
https://en.wikipedia.org/wiki/Jjamppong

Posted by: DenverGregg at September 29, 2024 06:30 PM (MryGi)

201 You bounce it off a wall, and catch it in yo mouf

But if you miss it...

you go hungry!!!

Bao bao bao

Posted by: JQ at September 29, 2024 06:31 PM (njWTi)

202 159 24 count of eggs at Sam's is $5.68 currenly.

Evening all.
Posted by: rickb223 Gold & Silver Spot Prices at September 29, 2024 05:50 PM (sDO9P)

Boxes of 5 dozen large AA at Costco are $11.99 here. But, they were running low on all eggs so I went ahead and got two boxes.

Posted by: antisocial justice beatnik at September 29, 2024 06:31 PM (DTX3h)

203 Ricochet biscuit

Posted by: JQ at September 29, 2024 06:31 PM (njWTi)

204 foreign cuisine that gets me is Korean. not just the easy ones like bulgogi and galbi, but also japchae, budae jiggae, and jjamppong.
Posted by: DenverGregg at September 29, 2024 06:25 PM

Now I want some of my homemade kimchee.

Posted by: RedMindBlueState at September 29, 2024 06:32 PM (Wnv9h)

205 199 Posted by: Helena Handbasket at September 29, 2024 06:29 PM (FnneF)

Used to buy the pre-peeled for convenience. But since I saw it came from China, no more.

whole heads of garlic as close to US-grown as possible. Then separate the cloves, chuck in a sealable container, metal if possible, and shake vigorously until they just fall out of the peel. easy peasy.

Posted by: J.J. Sefton at September 29, 2024 06:33 PM (x0n13)

206 Ricochet biscuit
Posted by: JQ at September 29, 2024 06:31 PM

Do you serve that with braised Ricochet Rabbit?

Posted by: RedMindBlueState at September 29, 2024 06:33 PM (Wnv9h)

207 This garnish thing with bourbon drinks. I don’t even get that. Is there a man bun requirement too?

Posted by: CrotchetyOldJarhead at September 29, 2024 06:33 PM (3Ope8)

208 FWP and Cooking ...
I have half gallon of half-and-half to use up and appears that virtually all recipe searches are jacked up link to pages using 'cloud fair' which always fail to load for me.

Fortunately have many cookbooks in hardcopy..

Maybe ice cream with some frozen mango (the wife was going to freeze).

Posted by: Itinerant Alley Butcher at September 29, 2024 06:34 PM (/lPRQ)

209
Gotta have crispy tacos if you're eating Tex-Mex.

Mandatory. No argument about this. Tradition, and all that.

Otherwise, yeah sure, soft tacos work for just about everything else.

Posted by: naturalfake at September 29, 2024 06:36 PM (eDfFs)

210 You fancy people who can find garlic not from China!

Posted by: Emmie at September 29, 2024 06:37 PM (Sf2cq)

211 I do enjoy your food exploits CBD, and I wish I had the depth and breadth of culinary skills you write about.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:37 PM (3Ope8)

212
Had a biscuit with gravy with my eggs at brunch today. Nice!

Posted by: J.J. Sefton at September 29, 2024 06:37 PM (x0n13)

213 youtube.com/watch?v=ZrjiJp8zr5Y

It's food related!

Posted by: JQ at September 29, 2024 06:38 PM (njWTi)

214
Maple syrup and cayenne pepper make a damn good glaze for thick sliced bacon. Oh. Yeah.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:25 PM (3Ope

Maple syrup and red pepper flakes make a very nice glaze for grilled salmon.

Posted by: naturalfake at September 29, 2024 06:38 PM (eDfFs)

215 "With a drizzle of balsamic vinegar? Yup...that's a keeper."

Any recommended brands of balsamic vinegar? I've tried a few, some were good, others tasted like liquid asphalt.

By the way, maple syrup is really good on steel-cut oatmeal. *Much* better than brown sugar.

Posted by: Nemo at September 29, 2024 06:39 PM (S6ArX)

216 I have a food sads. I bought some decent-looking sugar snap peas and blueberries from Aldi on Friday and they were both nasty. Peas were not sweet and mostly fiber and the blueberries disintegrated when I tried to wash them.

Wah.

Posted by: Emmie at September 29, 2024 06:40 PM (Sf2cq)

217 budae jiggae

Is that like twerking?

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at September 29, 2024 06:41 PM (GUpL7)

218 Pale Rider. One has been molting all Summer. My favorite hen so I won’t cook her. The others aren’t molting and I supplement their daylight with a light in the coop to give them 14 hours of daylight. I think they’re taunting me and daring me to cook them.

Posted by: neverenoughcaffeine at September 29, 2024 06:41 PM (2NHgQ)

219 Mmm. Jjamppong.

Thanks, DenverGregg.

Posted by: andycanuck (CEzQx) at September 29, 2024 06:42 PM (CEzQx)

220 "...It has more than four times our population, and I just laugh when some idiot foreigner who writes a food blog talks about "American food.""

Fun fact. America is the third most populous country in the world. If we had 1 billion more people in our country than now, we'd still be the...third most populous country in the world.

Posted by: Darrell Harris at September 29, 2024 06:43 PM (0CU3H)

221 For those who keep chickens at home... what is considered normal # of eggs per day, per hen?

Posted by: JQ at September 29, 2024 06:44 PM (njWTi)

222 Let's eat Granma!

Posted by: BillyD at September 29, 2024 06:44 PM (Yt3ED)

223 Last night was prawns off the boat grilled on the barbie. They were amazing. Lemon butter salt and pepper.

Posted by: San Franpsycho at September 29, 2024 06:44 PM (5p7su)

224 Since we are almost outta here

https://tinyurl.com/4sy9uzxw
20 Tweets from Bad Blue

Posted by: Skip at September 29, 2024 06:44 PM (fwDg9)

225 Shoyu vinegar and passion fruit squeezed over a fresh grilled salmon fillet as a finish works well, too.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:44 PM (3Ope8)

226 Best place for char siu bao: R&G Lounge on Kearny St.

Posted by: San Franpsycho at September 29, 2024 06:45 PM (5p7su)

227 "Cacio e Pepe is one of those insane Italian dishes that really shouldn't be that good. Three ingredients: pasta, cheese, and pepper, and it is one of the glories of Italian gastronomy. I have made it, with varying levels of success, but this guy seems to have a very interesting way around the fact that it is really, really hard to make!"

Completely agree. When it's done right, it's heavenly. Simple in theory, but difficult to get right. I'd put pasta carbonara in that same category.

Posted by: Darrell Harris at September 29, 2024 06:45 PM (0CU3H)

228 >>> 162
==
Think I may invest in a small generator.
Posted by: screaming in digital at September 29, 2024 05:57 PM (b+6r0)

If you get a portable, consider getting one that takes more than one type of fuel, and/or getting the outside plug in that makes it much easier to get your power switched over.

Posted by: Helena Handbasket at September 29, 2024 06:45 PM (FnneF)

229 I used to use [real] maple syrup on my plain oatmeal, often along with blueberries, but I've found sugar affects my gout.

Posted by: andycanuck (CEzQx) at September 29, 2024 06:45 PM (CEzQx)

230 Maple syrup and red pepper flakes make a very nice glaze for grilled salmon.

Posted by: naturalfake at September 29, 2024 06:38 PM (eDfFs)

This!
I brush the salmon with some Dijon mustard, and then brush again with a mix of maple syrup, brown sugar, onion and garlic salts and cayenne pepper. Not a lot, but just enough for flavor.

Posted by: Diogenes at September 29, 2024 06:46 PM (W/lyH)

231 For great balsamic and olive oil check Taste of Old Country in Manassas. Not cheap but great. Online too.

Posted by: Mrs JTB at September 29, 2024 06:46 PM (yTvNw)

232 > Taco Bell had a crunchwrap supreme that had a hard taco shell wrapped in a soft one.

Posted by: kallisto
---

interesting....

Posted by: Don Black at September 29, 2024 06:47 PM (/7KEl)

233

Pop Sefton used to poach salmon in 7-UP!!!! Damn tasty too!

Posted by: J.J. Sefton at September 29, 2024 06:47 PM (x0n13)

234 #20 Iran backed Houthis fire nearby w dozen ballistic missiles and drones at US warships Friday, no response
Video of Houthis fire 1 missile and drone at Israel
Video of the response

Posted by: Skip at September 29, 2024 06:47 PM (fwDg9)

235 There are several maple syrup sauces/marinades for salmon as well.

Posted by: andycanuck (CEzQx) at September 29, 2024 06:48 PM (CEzQx)

236 Gonna sous vide some monkfish later this week.

Posted by: CrotchetyOldJarhead at September 29, 2024 06:49 PM (3Ope8)

237 "...Indian food can be incredibly good. I haven't eaten enough of it to proclaim that it is one of the great cuisines, but I have had some amazing meals in Indian restaurants."

Saw it posted yesterday that the world's five great cuisines are French, Italian, Chinese, Indian and Mexican. Not a fan of Mexican food in general, but I'm inclined to agree with that assessment.

Posted by: Darrell Harris at September 29, 2024 06:49 PM (0CU3H)

238 Crunchy taco shell - the only way to go!

Posted by: Tom Servo at September 29, 2024 06:49 PM (2NaVH)

239 A soft taco is just a flat burrito.

Posted by: fd at September 29, 2024 06:49 PM (vFG9F)

240 >>> 210 You fancy people who can find garlic not from China!
Posted by: Emmie at September 29, 2024 06:37 PM (Sf2cq)

Are you coming to the TX MoMee this year? Brookshire's (the ETex grocery chain) carries Dorot frozen garlic and ginger (not all locations, but I'm pretty sure all the Tyler stores have both) as well as dry ice.

Posted by: Helena Handbasket at September 29, 2024 06:49 PM (FnneF)

241 R. I. P. Kris Kristofferson. 88 yrs old. Passed Saturday at his home in Hawaii.

Posted by: rickb223 Gold & Silver Spot Prices at September 29, 2024 06:50 PM (sDO9P)

242

236 Gonna sous vide some monkfish later this week.
Posted by: CrotchetyOldJarhead at September 29, 2024 06:49 PM (3Ope

Monkfish at :15 second mark
https://www.youtube.com/watch?v=niUL2-avU6g

Posted by: J.J. Sefton at September 29, 2024 06:50 PM (x0n13)

243 For those who keep chickens at home... what is considered normal # of eggs per day, per hen?
Posted by: JQ

1/2 egg per hen per day. If fed well.
The most productive hen varieties fed very well manage almost 1 egg / day.

Posted by: Itinerant Alley Butcher at September 29, 2024 06:51 PM (/lPRQ)

244 >>> 221 For those who keep chickens at home... what is considered normal # of eggs per day, per hen?
Posted by: JQ at September 29, 2024 06:44 PM (njWTi)

Depends on the breed but most layers will give you an egg almost every day when not molting. They may slow down during winter too. The "fancy" types eg Polish don't lay as frequently.

Posted by: Helena Handbasket at September 29, 2024 06:52 PM (FnneF)

245 A Crude Awakening @allengilmer 2h
He was a friend. A really good man. ‘Beverly Hills Cop' Actor John Ashton dead at 76. I had him shoot Bruce Dern in the first feature film I made. He reveals his full name, “John Wayne Asher” when he calls in the shooting. Bruce had no idea.

Posted by: andycanuck (CEzQx) at September 29, 2024 06:52 PM (CEzQx)

246 199 ... HH, Thanks for the tip about Dorot garlic. ill check it out.

Posted by: JTB at September 29, 2024 06:53 PM (yTvNw)

247 You fancy people who can find garlic not from China!
Posted by: Emmie
------

If you can tolerate garlic *powder*, Costco (Kirkland) states: "Grown in the USA" on the label.

Or, grow your own. It's actually time to plant it, here in northern states, for harvest next summer.

Posted by: JQ at September 29, 2024 06:54 PM (njWTi)

248 246 199 ... HH, Thanks for the tip about Dorot garlic. ill check it out.

haven't seen it in years, but it was the real deal. they had onion too.

Posted by: DenverGregg at September 29, 2024 06:54 PM (MryGi)

249 Ha!

Most chicken breed descriptions will give you an average number of eggs a hen will lay per year, to account for molt and seasonal variations.

Posted by: Helena Handbasket at September 29, 2024 06:54 PM (FnneF)

250 A Crude Awakening @allengilmer 2h
He was a friend. A really good man. ‘Beverly Hills Cop' Actor John Ashton dead at 76. I had him shoot Bruce Dern in the first feature film I made. He reveals his full name, “John Wayne Asher” when he calls in the shooting. Bruce had no idea.
Posted by: andycanuck

1. John Ashton
2. Kris Kristofferson
3. ???

Posted by: rickb223 Gold & Silver Spot Prices at September 29, 2024 06:54 PM (sDO9P)

251 Pasta e fagioli - more delicious when warmed up the next day. It thickens on standing!

Posted by: Ciampino - haven't had since Mum's cooking at September 29, 2024 06:54 PM (qfLjt)

252 Now I want some of my homemade kimchee.

Posted by: RedMindBlueState at September 29, 2024 06:32 PM (Wnv9h)

Now I want some of your homemade Kimchee!

Posted by: CharlieBrown'sDildo at September 29, 2024 06:54 PM (d9fT1)

253 Thanks for info on chicken/eggs!

Posted by: JQ at September 29, 2024 06:56 PM (njWTi)

254 251 Pasta e fagioli - more delicious when warmed up the next day. It thickens on standing!
Posted by: Ciampino - haven't had since Mum's cooking at September 29, 2024 06:54 PM (qfLjt)

reminds me in a way of the traditional Jewish dish "Cholent."

Posted by: J.J. Sefton at September 29, 2024 06:57 PM (x0n13)

255 Now I want some of my homemade kimchee.

Posted by: RedMindBlueState at September 29, 2024 06:32 PM (Wnv9h)

Now I want some of your homemade Kimchee!
Posted by: CharlieBrown'sDildo

Have 7 quarts in fridge from last spring's bok choy harvest. Extra spicy.

Posted by: Itinerant Alley Butcher at September 29, 2024 06:57 PM (/lPRQ)

256 Does your vote match your drink? Daily Mail poll reveals the favorite tipples of Trump and Harris supporters?
https://tinyurl.com/yc6ykywy
Posted by: Duncanthrax

"Generally, Trump supporters favor darker drinks; Harris supporters like lighter ones."

I think the Daily Mail committed a racism, there.

So good American bourbon drinkers like Trump, poncy Brit gin drinkers like Harris, and beer brings us all together.

Posted by: mikeski at September 29, 2024 06:59 PM (DgGvY)

257 "What foreign food strikes your fancy?"
----------

I would say Italian but their food is so varied, from beef to seafood and pasta. I could live on Carbonara. I did for most of a week earlier this year. Still lost almost 10 lbs.

Posted by: javems at September 29, 2024 06:59 PM (8I4hW)

258 Have 7 quarts in fridge from last spring's bok choy harvest. Extra spicy.
Posted by: Itinerant Alley Butcher at September 29, 2024 06:57 PM

*fistbump*

I don't grow my own, but a good head of Napa cabbage works for me.

Posted by: RedMindBlueState at September 29, 2024 07:00 PM (Wnv9h)

259 "Generally, Trump supporters favor darker drinks; Harris supporters like lighter ones."

I think the Daily Mail committed a racism, there.

So good American bourbon drinkers like Trump, poncy Brit gin drinkers like Harris, and beer brings us all together.
Posted by: mikeski

Trump drinkers like straight drinks.
Harris drinkers like fruity drinks.

Posted by: rickb223 Gold & Silver Spot Prices at September 29, 2024 07:00 PM (sDO9P)

260 Thanks for info on chicken/eggs!
Posted by: JQ

Some chickens are picky eaters.
Switched brands of feed last time I bought some and egg production -> zero. Started giving them store brand oatmeal cakes and its going back up... that or I got a lot of that feed that was reputed to kill egg production during the Kung flu days.

Posted by: Itinerant Alley Butcher at September 29, 2024 07:00 PM (/lPRQ)

261 1. John Ashton
2. Kris Kristofferson
3. ???
----------
3. Austere prophet!

Posted by: andycanuck (CEzQx) at September 29, 2024 07:00 PM (CEzQx)

262 . Attention K-Mart Shoppers

NOOD light special on aisle 6

Gun Thread: Adios September Edition!

NOOD

Posted by: Grumpy and Recalcitrant at September 29, 2024 07:00 PM (O7YUW)

263 Thanks for reading and commenting today...even RedMindBlueState who isn't sharing his Kimchee!

Posted by: CharlieBrown'sDildo at September 29, 2024 07:00 PM (d9fT1)

264 GUN NOOD

Posted by: Skip at September 29, 2024 07:01 PM (fwDg9)

265 I own five chickens. Little bastards are giving me one egg a day. I had to buy eggs. Anyone have a quick recipe for fricaseed 3 year old hen?
Posted by: neverenoughcaffeine

Have you tried holding them under your arm and squeezing like a bagpipe?

Taser?

Posted by: mikeski at September 29, 2024 07:01 PM (DgGvY)

266 NeverEnoughCaffeine, interesting. My neighbors have chickens. This year they did meat birds as well. Whole 'nother ball of wax. They had to be kept separate from the layers as they are way more aggressive and neighbor was telling me they limited their food cuz it was going to be 10 weeks before it worked out to process them instead of the usual 8 weeks. They have said that chicken tastes way better so I guess they will do it again next year.

I heard somewhere that the term 'tough old bird' comes from laying hens that get cooked when they stop laying.

Posted by: PaleRider at September 29, 2024 07:01 PM (UKUm3)

267 "What foreign food strikes your fancy?"

Sushi & sashimi.

Posted by: rickb223 Gold & Silver Spot Prices at September 29, 2024 07:01 PM (sDO9P)

268 reminds me in a way of the traditional Jewish dish "Cholent."
Posted by: J.J. Sefton at September 29, 2024 06:57 PM (x0n13)
====

Nightmares of cholent.

Posted by: San Franpsycho at September 29, 2024 07:02 PM (5p7su)

269 I fixed bacon for brunch today. Then I set up a pot-roast for dinner. But before setting it in the crockpot, I seared the roast in the left-over bacon grease. I'm wondering if that will affect the taste any. At the very least, it was fun to do...

Posted by: Castle Guy at September 29, 2024 07:03 PM (Lhaco)

270 "What foreign food strikes your fancy?"

I love Thai and Indian. But Spain and Portugal have a great variety.

Old Brit TV chef named Keith Floyd did a series years ago "Floyd Around the Med" so you get a really great cross section of cultures and cuisines. Naturally/sadly Israel was not included.

Posted by: J.J. Sefton at September 29, 2024 07:05 PM (x0n13)

271 You want nightmares, I raise your cholent and give you czarnina. https://tinyurl.com/y62zxnsj
Polish soup.

Posted by: neverenoughcaffeine at September 29, 2024 07:06 PM (2NHgQ)

272 Tonight I made German Rouladen with gravy and Spätzle. The ultimate comfort food.

Posted by: Viso Latte at September 29, 2024 07:10 PM (a8p5r)

273 I own five chickens. Little bastards are giving me one egg a day. I had to buy eggs. Anyone have a quick recipe for fricaseed 3 year old hen?
Posted by: neverenoughcaffeine

Have you tried holding them under your arm and squeezing like a bagpipe?

Taser?
------------

Teach them to say BOK BOK BAAAAAHK!!! and then push really hard

Posted by: JQ at September 29, 2024 07:16 PM (njWTi)

274 266 I heard somewhere that the term 'tough old bird' comes from laying hens that get cooked when they stop laying.

many years ago i read that Campbells Soup buys most of the old laying hens.

Posted by: DenverGregg at September 29, 2024 07:39 PM (MryGi)

275 Korean. Love Korean. Can't make it myself.

Posted by: jeff at September 29, 2024 08:34 PM (ZiwLX)

276 When I was in college in the early 80s, there was a shop called hopscotch nearby. They served fried rabbit. The two guys I knew that went there said it was good, but they didn’t stay in business for very long.

Posted by: Advo at September 29, 2024 08:39 PM (jO4mz)

277 Sitting here drinking a whiskey sour with Makers Mark, Stirring Sour Mix, and Mezzetta Maraschino Cherries.

Posted by: Heresolong at September 29, 2024 08:39 PM (evZX6)

278 I still have some from 2019 simmering. So, couple bucks a year for the most phenomenal vanilla extract there is.
Posted by: Divide by Zero at September 29, 2024 04:21

Somethings are worth the time and little bit of effort. We have some 9 yo cheddar we are rotating in the fridge. We bought at our cheese factory store near Dad in WI.

Cost at the time was good for 7 yo. We shall keep storing it as long as it looks good. Say 3 yrs from now you won't be able to find 12 yo cheddar or if you could it would cost lots of Biden Bucks by then.

When we do indulge, like the vanilla extract, it will a great pleasure. I'll have to get started on some vanilla extract Divide by Zero.

Posted by: Farmer, with his own historical take at September 29, 2024 08:47 PM (55Qr6)

279 275 Korean. Love Korean. Can't make it myself.

Sure you can. Bulgogi is easy as pie. Get some sirloin steak and cut it up into strips. Marinate it in Bulgogi sauce, which is available at any Asian market, and more and more conventional ones.
Stir fry the marinated beef, transfer it to a bowl, and add some more of the sauce, which you have warmed in a small sauce pan and added cornstarch to for thickening. Serve over hot cooked sticky rice.
You can always use teriyaki sauce if you don't have a bulgogi sauce. Bulgogi sauce is a little bit different than teriyaki because it has Asian pear juice added, but other than that it's pretty much the same.

Posted by: Cheerful Reprobate at September 29, 2024 09:39 PM (qCXbg)

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