Food Thread: That Pork Is Seared Into My Memory!

That's a nice chunk of a Berkshire pork loin. I bought it because they had very nicely left a lot of fat on it, and as you all know...or should...fat is flavor!

But I didn't feel like Sous Viding it or grilling it (I know...I know...I am pathetic), but plan 3C was a quick sear in a heavy pan, followed by a roast in a medium oven (300 degrees). After that? All bets were off, but in between searing it and taking it out of the oven I figured I could think of something.

So why did I sear it? The nonsense about sealing in the juices is just that: bubbe meise (an old wives tale, in Yiddish). But it does add flavor and crispiness and it is undeniably lovely. It also firms the meat a bit, and that seems to help cook evenly. Maybe.

Anyway, I did it. And scoring it allowed me to get salt deep into the meat a lot more quickly than my usual 24 hour dry brine. Yes...this was a last-minute decision.

So I pulled it after about 20 minutes, then put a glaze of Dijon Mustard and brown sugar on it. That's my go-to for pork. 10 more minutes and it looked pretty good!

Yeah. It worked out well, although I cheated and put the broiler on for a minute or so. I call it a success, and will play around with seasoning next time.

******
By all means! Let's bring millions of denizens of 3rd World sh*tholes to our shores so they can work in our restaurants and open little cafes and breakfast joints! I can't wait for the explosion of gastrointestinal illness!

And maybe if we are really lucky they will bring their vaunted distilling expertise, and we can watch alcohol poisoning skyrocket.

Anger in South Africa after child deaths linked to food

******
These fun-looking dishes are courtesy of long-time lurker "MF," who snapped the photos at a friend's backyard barbecue.

This is called "Ouha," which is a fish soup.

This one is a simple rice pilaf, but that meat looks mighty tasty. I love onions with rice, so this is right up my alley

******
Dad Cooks Dinner is a fun website that is decidedly not preachy about anything, although his fascination with pressure cookers has narrowed the focus somewhat. but here he does what he does best...a nice simple recipe that has been tested and thought out and is an excellent base for expanding into other flavors. His BBQ Sauce Recipe is about as simple as it gets, and that's fine, because BBQ should be simple. If you want it hotter...go for it. If you want it sweeter...go for it. If you want it to taste more like rutabagas...go for it.

That's the point! It's a blank slate (tabula rasa for you snobs).

Although, if anyone has the recipe for Flint's Barbecue sauce I will happily trade one of naturalfake's kidneys for it! Yeah...that is all a shaken Manhattan aficionado is worth. Do a side-by-side test if you don't believe me!

******
Everybody needs a basic pizza dough recipe, and here is a good one to start with. That doesn't mean it's the best one. Your particular needs and desire will drive the perfect dough recipe.

I cut this one in half, because my waistline doesn't need four pizzas in three days. Which is what I do when I have pizza dough in the refrigerator!

BY the way, I have been kneading dough by hand more and more. I find it therapeutic, and it teaches me how the dough changes as the gluten develops and the water is absorbed.

Pizza Dough
Adapted from Andrew Feinberg
Time: 45 minutes, plus overnight rising

1½ teaspoons active dry yeast

2 tablespoons extra virgin olive oil, more for coating dough

1½ tablespoons salt

1 tablespoon sugar

5 cups bread flour.

1. Put 1¾ cups warm water in a mixing bowl, add yeast and stir until it dissolves. Add oil, salt and sugar, and mix well. Stir in flour. Knead either in mixer using dough hook or by hand on a floured surface, until dough comes together. Cover, and let rest 20 minutes.
2. Knead dough until it is springy, about 5 minutes in mixer or 10 minutes by hand. Form into a ball, coat with oil and place in a large bowl. Cover with plastic, and refrigerate overnight.
3. Remove dough from refrigerator, and let it come to room temperature (about 4 hours) before proceeding. Press dough down, and knead briefly. Divide into 4 pieces, flatten into disks and cover with cloth towels until ready to use.
Yield: Enough dough for 4 12-inch pizzas.

******
Yes, his lilting narration is particularly irritating in this one, and the title of "Lazy Giant Meatballs" isn't really true. They are giant, but the recipe is fine, and easily improved by swapping the onion and garlic powder with real onion and garlic.

I would also make eight meatballs instead of four, but aside from that, this is a solid recipe, and not very different than my Italian guru's version. Yup...Marcella Hazan!

******

******
We are entering tomato hell, so beware. And send me garlic that isn't grown in heavy metals and human waste in China, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

~~Who are those poor deluded souls~~We know who shake their Manhattans! These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

$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.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty of fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at October 20, 2024 04:00 PM (fwDg9)

2 Have chili made with garden Anaheim and chili peppers and tomatoes from garden.
Waiting for end of race

Posted by: Skip at October 20, 2024 04:02 PM (fwDg9)

3 Got a tomato on the vine ready to come off. Taco Tuesday it is!

Posted by: Additional Blond Agent, STEM Guy at October 20, 2024 04:03 PM (/HDaX)

4 I don't like sweet with pork. I think that makes me an outlier, considering all the sweet sauces and even fruits that people like to use.

Good ole salt is good enough for me.

Posted by: G'rump928(c) at October 20, 2024 04:05 PM (aD39U)

5 Alright, having perused the thread, all I can say is, "My, that all looks tasty!".

On a sort of related note, our closest hardware store, an Ace, has installed a Green Egg corner with many other goodies as well, e.g. Ooni Pizza Ovens, etc.

Any of youse guys have one of the Ooni's? What do you think of it?

Posted by: Additional Blond Agent, STEM Guy at October 20, 2024 04:07 PM (/HDaX)

6 CBD - thanks to you and the crew for food prep in TX. Much appreciated - and delicious.

Posted by: TRex at October 20, 2024 04:07 PM (IQ6Gq)

7

Grill roasted habaneros, onions, carrots, garlic yesterday going to make fall hot sauce today.

Chunky tomato habanero salsa, and blended Belize style habanero carrot (a la Marie Sharps).

.

.

Posted by: My Pimp Shot My Dealer at October 20, 2024 04:11 PM (Iynsv)

8 4 I don't like sweet with pork. I think that makes me an outlier, considering all the sweet sauces and even fruits that people like to use.

Good ole salt is good enough for me.
Posted by: G'rump928(c) at October 20, 2024 04:05 PM (aD39U)

I'm with you. No sweet with meat of any kind for me. Meat and fruit together? I'm probably boring, but that's not happening in my kitchen.

Posted by: Dash my lace wigs! at October 20, 2024 04:11 PM (OX9vb)

9 It can be Bourbon time.

Posted by: Martini Farmer at October 20, 2024 04:12 PM (Q4IgG)

10 I am not one for sweet on any meat dish

Posted by: Skip at October 20, 2024 04:12 PM (fwDg9)

11 I'm sure the 3rd world imports will get free money to start restaurants or food trucks. And we can't have them getting inspected, because that is not part of their culture. That would be mean.

They'll probably even get bonus money if they put carrots in their chili!

Posted by: haffhowershower at October 20, 2024 04:13 PM (NMT5x)

12 Food Thread: That Pork Is Seared Into My Memory!

I read that as "Food Thread: That Pork Is Scared .....

Posted by: Ciampino - with CBD it should be at October 20, 2024 04:13 PM (qfLjt)

13 Wife made her rice and peas. Yummy and glycemic hell

Posted by: Jamaica at October 20, 2024 04:13 PM (IG7T0)

14 OT
NC update

https://tinyurl.com/34zunk97

Posted by: Notsothoreau at October 20, 2024 04:13 PM (gfViB)

15 I did get a small piece of pork last week--I really don't remember if it was shoulder or loin, or what. Two pounds, Duroc pork, which I had not had before.

Paprika based rub, slow cooked it in a Dutch oven for five or six hours. Was really tasty.

Posted by: Dash my lace wigs! at October 20, 2024 04:14 PM (OX9vb)

16 I'm with you. No sweet with meat of any kind for me. Meat and fruit together? I'm probably boring, but that's not happening in my kitchen.
Posted by: Dash my lace wigs! at October 20, 2024 04:11 PM (OX9vb)
----------

Shish Kebab is not on the Dash menu? Horrors!

My wife does an outstanding chicken with pineapple and various other veggie kebab.

Posted by: blake - semi lurker in marginal standing (tT6L1) at October 20, 2024 04:15 PM (tT6L1)

17 Wife also has several unmarked scotch bonnet dry rubs in the pantry.
I tried them all, at once, on some smoked chicken quarters.

Posted by: Jamaica at October 20, 2024 04:15 PM (IG7T0)

18 Well, it is kinda of about food. Trump making fries at McDonalds in Bucks County, PA
Scroll down where the crowd gives a big roar to see him.

From Legal Insurrection:

https://tinyurl.com/mrxpx5c8

Posted by: FenelonSpoke at October 20, 2024 04:16 PM (n3y/k)

19 4 I don't like sweet with pork. I think that makes me an outlier, considering all the sweet sauces and even fruits that people like to use.

Good ole salt is good enough for me.

Posted by: G'rump928(c) at October 20, 2024 04:05 PM (aD39U)
----
I'm the same, no sweet apple sauce on pork, no chutney in my curry. I can tolerate Chinese Sweet 'n Sour if done well.

Posted by: Ciampino - Ghost pepper sauce with anything not sweet at October 20, 2024 04:16 PM (qfLjt)

20
The Week In Food
An occasional series.

Made ham and cheese empanadas. A little bland.
Chicken and black bean quesadillas were good.
Had a nice Duroc pork chop- did it in the skillet, chicken-fried style. Juicy and flavorful.
My slow cooker arrives tomorrow. I will immediately attempt to make pulled pork.
I am out of peas.

Posted by: Don Black at October 20, 2024 04:18 PM (/7KEl)

21 I'm sort of in the Bobby Flay camp with regards to sweet. I like a little sweet with the heat or a little heat with the sweet. Pineapple on ham just doesn't do it.

Posted by: Additional Blond Agent, STEM Guy at October 20, 2024 04:18 PM (/HDaX)

22 CBD, I have some oregano at hand now, if you still need it.

Posted by: Thomas Paine at October 20, 2024 04:20 PM (43QQU)

23 I'll only eat pineapple fresh. Not cooked, not canned, not on meat, or pizza, or in desserts.

That's enough about me and my food quirks this week.

What else are you guys cooking?

Posted by: Dash my lace wigs! at October 20, 2024 04:22 PM (OX9vb)

24 Greetings!
Always happy to see a food thread.
While I was away someone used my favorite non stick pan with PAM, it got scorched and is now very gummy.
Soaking it overnight didn't work.
Any suggestions are welcome, of course.

Posted by: gourmand du jour at October 20, 2024 04:24 PM (MeG8a)

25 Yay, food thread!

It's just my elderly mother and I in the house. We like the meat packages from Costco, especially the roast beef.

After opening a package, is there a certain amount of time within which the meat should be eaten? It stayed edible for a surprising amount of time for me....I don't really want to shock the Horde.

Thanks in advance. I'm trying to finish the garage today.

Posted by: Stateless at October 20, 2024 04:25 PM (jvJvP)

26 Ugh! He burned the pork. Rookie mistake.

Posted by: Hedley Lamarr at October 20, 2024 04:29 PM (UWRAE)

27 We got the Costco pot roast, it was yummy and fed us for 3 days, first as the roast then sandwiches then tacos. None of us suffered any ill effects.
3 days is our limit around here.

Posted by: gourmand du jour at October 20, 2024 04:29 PM (MeG8a)

28 27 We got the Costco pot roast, it was yummy and fed us for 3 days, first as the roast then sandwiches then tacos. None of us suffered any ill effects.
3 days is our limit around here.

Posted by: gourmand du jour at October 20, 2024 04:29 PM (MeG8a

The sliced roast beef was still fine after much longer than that.

Any meat I cook gets eaten quickly though....

Thank you.

Posted by: Stateless at October 20, 2024 04:31 PM (jvJvP)

29 "By all means! Let's bring millions of denizens of 3rd World sh*tholes to our shores so they can work in our restaurants and open little cafes and breakfast joints! I can't wait for the explosion of gastrointestinal illness!"

Hell, that's already begun. Add to that the number of foods, especially prepared foods, recalls. There's a reason Mrs. JTB and I are doing most of our cooking from scratch with ingredients of our choosing. Haven't got to the point where we make our own pasta but I can imagine it.

Posted by: JTB at October 20, 2024 04:32 PM (yTvNw)

30 so if anybody has slow cooker dos and don'ts, please share

sidenote: Erin Andrews is wearing a red halter top

Posted by: Don Black at October 20, 2024 04:32 PM (/7KEl)

31 Folks...this is a food thread. No politics please.

Posted by: CharlieBrown'sDildo at October 20, 2024 04:36 PM (1q4WN)

32 Two things:

-onions are always good. Except ice cream.

-there can never be too much butter.

Posted by: Aetius451AD at October 20, 2024 04:37 PM (y31cs)

33
We bought a new to us house 2 months ago. The refrigerator sucks. The entire ice maker thing is in the fridge section. It's takes up a quarter of the fridge space. Tomorrow we're going to buy a new fridge. This one is virtually useless.

Posted by: four seasons at October 20, 2024 04:37 PM (3ek7K)

34 Except now I want to have a long discussion with Trump about the need to bring back beef tallow for McDonald's Fries.

Make Fries Great Again!

Posted by: Aetius451AD at October 20, 2024 04:38 PM (y31cs)

35 I have some oregano at hand now, if you still need it.

Posted by: Thomas Paine at October 20, 2024 04:20 PM (43QQU)

Heh...it's amazing how much oregano went on those potatoes!

Posted by: CharlieBrown'sDildo at October 20, 2024 04:38 PM (1q4WN)

36 Cilantro: why

Posted by: Don Black at October 20, 2024 04:39 PM (/7KEl)

37 We bought a new to us house 2 months ago. The refrigerator sucks. The entire ice maker thing is in the fridge section. It's takes up a quarter of the fridge space. Tomorrow we're going to buy a new fridge. This one is virtually useless.
Posted by: four seasons at October 20, 2024 04:37 PM (3ek7K)

When my parents got a new one, they went with a side by side. I do not understand. The freezer half does not look any larger and the fridge is smaller, but the damn thing takes up more space.

I do not need water and ice cubes coming out of the fridge that bad.

Posted by: Aetius451AD at October 20, 2024 04:39 PM (y31cs)

38 36 Cilantro: why
Posted by: Don Black at October 20, 2024 04:39 PM (/7KEl)

You could try putting out a fire with it.

Posted by: Aetius451AD at October 20, 2024 04:40 PM (y31cs)

39
Aetius,

I agree. I'm not an ice person, husband loves it. I'd much rather have no ice and water from the fridge.

Posted by: four seasons at October 20, 2024 04:41 PM (3ek7K)

40 1). The NC post is from someone working recovery. It has nothing to do with politics.

2) there is not any sort of open thread on Sundays, which makes getting bitched out about an OT thread nonsense.

There are some folks that care about what is happening after Helene. Was marked OT for a reason

Posted by: Notsothoreau at October 20, 2024 04:42 PM (gfViB)

41 Looking at pics of the Donald at McDonalds
He is having so much fun this election

Posted by: vmom stabby stabby stabby stabby stabamillion at October 20, 2024 04:43 PM (0JWOm)

42 Oops sorry

Posted by: vmom stabby stabby stabby stabby stabamillion at October 20, 2024 04:43 PM (0JWOm)

43 40 A big bowl of chocolate ice cream works pretty much all the time. Young or old. It's hard to go wrong with it.
Posted by: Mr. Ray at October 20, 2024 04:42 PM (ehq/Q)

Private Select (Kroger house premium brand) Chocolate Ganache.

Insanely good for chocolate ice cream. Goes great with a good vanilla.

I'm all for racial ice cream healing.

Posted by: Aetius451AD at October 20, 2024 04:43 PM (y31cs)

44 I am so hungry rn

Posted by: vmom stabby stabby stabby stabby stabamillion at October 20, 2024 04:44 PM (0JWOm)

45 Cilantro: why
Posted by: Don Black

Slow cook pinto beans with Cajun seasoning and ham hocks for two days, and put cilantro on top. Delicious.

Posted by: Thomas Paine at October 20, 2024 04:44 PM (tNVTO)

46
I have a dead 'grannie smith' apple tree which served faithfully for a couple of decades. I am slowly taking the lower branches off it. Last night I made salmon over a wood fire with my applewood as fuel. Covered the salmon with my crab pot lid for extra smokiness. Big slice so there were leftovers. For breakfast I had leftover pizza from two nights ago and my wife had the leftover smoked salmon. All by itself.

She's either very strange or the smoked salmon was exceptionally good.

Posted by: Civic Classifier at October 20, 2024 04:45 PM (MwtZ5)

47 Took a trip back to childhood and made a huge batch of Welsh cookies. Ma used to give me the job of turning them and I got pretty good at it. I even thought they were great with raisins in them. Especially good with ice cold milk.

Posted by: IRONGRAMPA at October 20, 2024 04:45 PM (hKoQL)

48 I happen to like pumpkin and canned pumpkin is fine, especially for pumpkin bread, and I like it as a side dish when I can't find winter squash to my liking (or budget). We always stock up this time of year.

Posted by: JTB at October 20, 2024 04:45 PM (yTvNw)

49 Mrs. F. made blintzes for lunch, with sour cream and apple and fig butter.

Posted by: San Franpsycho at October 20, 2024 04:46 PM (RIvkX)

50 In light of my recent experiences with a cheap offset smoker, cooking pork and beef with no flavor added except for salt, pepper and smoke (maybe a little vinegar) I've had a change of heart:

Texas Barbecue Apologists would actually be a pretty good band name.

Posted by: Tom Perry at October 20, 2024 04:46 PM (MX0bI)

51 I like to eat...

Posted by: Lena Dunham at October 20, 2024 04:46 PM (1FWWQ)

52 "He burned the pork..."
Carbon is the basis of all life!

Posted by: gourmand du jour at October 20, 2024 04:46 PM (MeG8a)

53 I agree. I'm not an ice person, husband loves it. I'd much rather have no ice and water from the fridge.

Posted by: four seasons at October 20, 2024 04:41 PM (3ek7K)

I love ice! Fridge is not hooked up to water, so I removed the ice maker auger and use the freezer space for food. I have a countertop ice maker, and it's the bomb.

Posted by: Dash my lace wigs! at October 20, 2024 04:47 PM (OX9vb)

54 Posted by: Notsothoreau at October 20, 2024 04:42 PM (gfViB)

You are one of the good ones, and I understand your point.

But this isn't a democracy. There are threads that are off limits to topical stuff, and this is one of them.

Posted by: CharlieBrown'sDildo at October 20, 2024 04:48 PM (1q4WN)

55 I heavily exited my comfort zone making the eggplant/garlic for Saturday in Corsicana. I made the whole thing in an electric fry pan in the hotel room, including steaming the eggplant.

I’d completely forgotten that the eggplant needed to be steamed, then realized that my laziness saved me: I packed the entire frypan without removing the parts I didn’t need, and one of those parts was the deep-fry basket, which I was able to turn into a steamer basket.

The most uncomfortable part of it was leaving the hotel room smelling of garlic, since I checked out very soon after making the dish.

Posted by: Stephen Price Blair at October 20, 2024 04:48 PM (EXyHK)

56 The refrigerator sucks. The entire ice maker thing is in the fridge section. It's takes up a quarter of the fridge space. Tomorrow we're going to buy a new fridge. This one is virtually useless.
Posted by: four seasons

I saw some of those marketed and thought it was a very bad idea. One has to freeze the icemaker while not freezing the contents of the refrigerator in the same box.

Posted by: Thomas Paine at October 20, 2024 04:50 PM (tNVTO)

57

Dash, We have a countertop ice maker also. They are great. We used it in the last house as there was no ice maker in the freezer section. I'm trying to convince husband to use it again here. So far he won't listen, lol.

Posted by: four seasons at October 20, 2024 04:50 PM (3ek7K)

58 Posted by: Stephen Price Blair at October 20, 2024 04:48 PM (EXyHK)

I don't care if you boiled it in the hotel toilet...the eggplant was delicious!

Posted by: CharlieBrown'sDildo at October 20, 2024 04:51 PM (1q4WN)

59

I love my electric fry pan. One of the best appliances.

Posted by: four seasons at October 20, 2024 04:52 PM (3ek7K)

60 Cilantro works well in compost bins

Posted by: Skip at October 20, 2024 04:52 PM (fwDg9)

61 I've been experimenting with various tacos dorados. Season and cook some kind of ground or shredded meat (not too juicy), toss it together with cheese while warm so the cheese melts and helps hold the meat together. Toast some tortillas in a pan with a little meat fat or bacon grease until pliable, fill with meat and cheese mixture, fold tortilla over, and cook in the greased pan until lightly browned and crispy/tender. Add toppings like diced tomatoes, shredded lettuce, salsa and sour cream shortly after cooking -- the tortilla will still be pliable enough to insert extra items.

Alternatively, prepare to the folding-the-tortilla-over-the-filling step but don't toast it all the way. Freeze at that point. For a quick snack, heat a pan with a little grease and toast the frozen tacos until lightly browned in both sides. They have come out just fine for me from the freezer.

I love these when I want something with a bit of spice and a bit of crunch. And the tortillas don't break apart as bad as hard taco shells do.

Posted by: Emmie at October 20, 2024 04:53 PM (Sf2cq)

62 I love fish for breakfast, but I'm the only one in the house who does. Smoked salmon especially. If I have leftover cooked salmon I'll put it in an omelette, no problem.

Posted by: gourmand du jour at October 20, 2024 04:53 PM (MeG8a)

63 I made one other item in the hotel room, too. Microwaved muffins. I have a “microwave” book from the Oklahoma Peanut Commission, and most of the recipes are probably better made without a microwave. Microwaving doesn’t even make it faster.

The muffin recipe, however, involved merely mixing the ingredients (as you would normally do for muffins) and then microwaving them for only 2 to 2-½ minutes. It made great cocoa and black walnut muffins.

Note to Oklahoma Peanut Commission: I bought the black walnuts at an Oklahoma roadside peanut stand.

Posted by: Stephen Price Blair at October 20, 2024 04:53 PM (EXyHK)

64 30 so if anybody has slow cooker dos and don'ts, please share

sidenote: Erin Andrews is wearing a red halter top
Posted by: Don Black at October 20, 2024 04:32 PM (/7KEl)

I've tried those mylar-type slow cooker liners, thinking it would save some scrubbing, but somehow the liquid and gunk got underneath it, and I still had to scrub some cooked on stuff off. So I wouldn't waste money on those. But YMMV.

As far as cooking with one, I've found that you really can't hurry or force meat to get done quicker. Any type of good sized roast needs at least 8 hours on low. For me, high is too hot and doesn't tenderize as well as the low setting.

Oh and as far as EA, let me know when the shower cam is on.

Posted by: haffhowershower at October 20, 2024 04:53 PM (NMT5x)

65 I made “SOS” or schesse on a shingle. A variant. We are camping and it is always a hit, and sort of ever changing depending on the ingredients at hand. I bought a bottle of Liquid Smoke, by the liquid smoke people, but as it happens is Mesquite flavored. Gotta get my peepers checked, maybe that’s the only kind they had. Hickory is good, as it happens as well it doesn’t matter too much if you just want a little smoke flavoring.

About one pound of good ground beef, not too fatty but has to have some. Adjust the roux or flour proportion accordingly. A lot of recipes call for a Chicken bouillon cube or two in the base recipe, and this doesn’t hurt anything a bit. Except I couldn’t find it. Generous proportions of cracked black pepper. White pepper is traditional and I use that too, right before serving, as well as more black peoper. Cayenne is super good, just a little to give a tickle and bring out the beef.

Evaporated Milk works fine for the gravy, although Milk is much better. Half and Half is excellent. I carmelized a large onion for about an hour and incorporated that into the browning beef. The liquid smoke added a nice depth to a classic Mess Hall mess.

Posted by: Common Tater at October 20, 2024 04:53 PM (a5TPd)

66 60 Cilantro works well in compost bins
Posted by: Skip at October 20, 2024 04:52 PM (fwDg9)

LOL... I'm with you

Posted by: It's me donna at October 20, 2024 04:53 PM (IyPmt)

67 heavily exited my comfort zone making the eggplant/garlic for Saturday in Corsicana. I made the whole thing in an electric fry pan in the hotel room, including steaming the eggplant.

Posted by: Stephen Price Blair

It was delicious, and I say that as someone that normally avoids eggplant.

Posted by: Thomas Paine at October 20, 2024 04:54 PM (tNVTO)

68
I like the side by side freezer/frig setup. But then I live in an area constantly beset with power outages. The cheaper stuff at the top, the expensive protein at the bottom where it will survive for quite a while.

We're not quite Cuba but getting there.

:: See's CBD glaring at me so returns to food ::

The Cuban's make great sandwiches though.

Posted by: Civic Classifier at October 20, 2024 04:55 PM (MwtZ5)

69 I cut pork loin into nice fat steaks and freeze them. Can usually get 8 or so steaks. Thaw two out, season them, and fry them in a skillet. We can usually have enough steak for two days, depending on the loin size.

Posted by: javems at October 20, 2024 04:56 PM (8I4hW)

70 I just realized that pomegranates should be showing up soon. At least I hope so. I often get four at a time, knock the seeds into a bowl and refrigerate. The cold tart taste is so refreshing. I'll get a spoonful or two a few times a day. It also works when mixed in with plain yogurt. The tart crunch with the smooth tangy yogurt is delicious. (Keep in mind I also eat Meyer lemons like an orange.)

Posted by: JTB at October 20, 2024 04:56 PM (yTvNw)

71 Stephen Price Blair, you mean Cow Horse Queen left some for others?

Posted by: Ben Had at October 20, 2024 04:56 PM (t8vHj)

72 Everybody loves chocolate ice cream and cheese pizza. The simplest things go first at any gatherings.
Posted by: Mr. Ray

And yet, nobody has thought to combine those into a single product.

Posted by: Thomas Paine at October 20, 2024 04:56 PM (tNVTO)

73 I love my electric fry pan. One of the best appliances.

I bought it for a buck at a yard sale a few years ago not knowing what I was going to use it for. But it’s a nice, simple, vintage one. I went through the manual trying to get a feel for using it, and made french toast (perfect for an electric frypan), baked apples (not at all perfect), and popcorn (not as good as stovetop, but far better than microwaved).

Posted by: Stephen Price Blair at October 20, 2024 04:56 PM (EXyHK)

74 made the whole thing in an electric fry pan in the hotel room,

Oh, we know!
- Hotel Management

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at October 20, 2024 04:56 PM (WDJ9Z)

75 A question out of curiosity-how long did it take to realize the bail or the handle of a cast iron pot/pan gets hot? And grabbing it without an oven mitt sucks?

Posted by: IRONGRAMPA at October 20, 2024 04:58 PM (hKoQL)

76 Cilantro: why
Posted by: Don Black

To annoy the people who have the genes to make it taste like Dawn dish soap.

And so those people can then annoy the hipster restauranteurs who think cilantro belongs in everything from burritos to crème brûlée, by informing them that it does not.

Posted by: mikeski at October 20, 2024 04:58 PM (DgGvY)

77 CBD and Thomas Paine, thanks!

Ben Had, I now bring an extra side dish just for her. She delivered it back to me cleaned within thirty minutes of my arrival on Saturday morning!

Posted by: Stephen Price Blair at October 20, 2024 04:58 PM (EXyHK)

78 I always age dough if I’m going through the hassle. It makes a dramatic difference in aroma, texture, and color. Not so much with AP flour, it smells like a Wonder Bread factory.

Make a poolish of good “strong” bread flour and let it age for at least overnight to 24 hours. There should be a good whang to it, and the complex odor of aged dough baking is intoxicating! Trust Me. King Arthur is good, but Gold Medal or any of them are perfectly fine. If you want good pizza the dough needs 24 hours or so, and it is fine in the refrigerator for at least a week.

Posted by: Common Tater at October 20, 2024 04:58 PM (a5TPd)

79 Oh, we know!- Hotel Management

I’m pretty sure they do.

Posted by: Stephen Price Blair at October 20, 2024 04:59 PM (EXyHK)

80 The beef empanada recipe I used included cilantro, so now I have cilantro left over

Posted by: Don Black at October 20, 2024 05:00 PM (/7KEl)

81 Chili was hot but not like last 3 batches, maybe 9 instead of 11 chili peppers was difference.

Posted by: Skip at October 20, 2024 05:01 PM (fwDg9)

82 Hot girls are waiting for you to boil it in the toilet!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at October 20, 2024 05:01 PM (E4AYr)

83 Gramps - I heard that the first thing they teach in cooking skools, every cast iron pan gets picked up wearing gloves or whatever. Always. Cold pans, whatever. Have to make it a habit.

If you’ve ever absent mindedly grabbed the handle of an iron skillet just off the burner no explanation is required why this is good practice.

Posted by: Common Tater at October 20, 2024 05:02 PM (a5TPd)

84 My husband hates cilantro, but when I make my homemade salsa, which has a LOT of cilantro in it, he will polish off the entire bowlful if I leave it unguarded.

Posted by: Emmie at October 20, 2024 05:04 PM (Sf2cq)

85 The Fajitas and Refried Black Beans at the TxMoMeet were 100% Perfection. I make nearly identical beans, but I'm sure gonna want the marinade recipe for those fajitas!

Good to see everyone there!

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at October 20, 2024 05:04 PM (Xo+UM)

86 Jim, I will send you some of the marinade.

Posted by: Ben Had at October 20, 2024 05:05 PM (t8vHj)

87 60 Cilantro works well in compost bins
Posted by: Skip

Helps break down the kale.

Posted by: Dash my lace wigs! at October 20, 2024 05:06 PM (OX9vb)

88 We used to get 90 percent lean hamburger thinking it would be healthier. At our age we've decided we prefer flavor. 80 percent is now standard. More flavor and if needed you can drain the cooked burger like I do when I make chili.

Posted by: JTB at October 20, 2024 05:07 PM (yTvNw)

89 I’m sorry I missed your eggplant dish, since I like eggplant quite a bit. Used to make fried breaded eggplant, but it’s been a while.

Posted by: Tom Servo at October 20, 2024 05:07 PM (JAOgt)

90 75 A question out of curiosity-how long did it take to realize the bail or the handle of a cast iron pot/pan gets hot? And grabbing it without an oven mitt sucks?

Posted by: IRONGRAMPA at October 20, 2024 04:58 PM (hKoQL)

Got one of those silicone handle condoms. Saves my hands.

Posted by: jix at October 20, 2024 05:08 PM (VghtP)

91 Electric fry pans with their large cover also make excellent popcorn and popped corn serving bowl in a pinch. I tend to use them a lot for breakfast type full meals, and gravies and the rest of it.

Dad imparted some breakfast Lore early on as a yoot. Fry bacon in electric skillet. Set aside when done, crack eggs carefully into bacon grease. Set to Medium, and pour a splash of water or milk into skillet. Cover. Punch to the toast down in the toaster.

About the time the toast or muffins are done & dripping with copious amounts of dairy butter, the eggs should be nearly done - a sort of hybrid poached/steamed/fried. Easy Peasey Dad breakfast

Posted by: Common Tater at October 20, 2024 05:09 PM (a5TPd)

92
She was bred in old Kentucky but she's only a crumb up here!

Posted by: haffhowershower at October 20, 2024 05:10 PM (NMT5x)

93 90/10 hamburger is too lean for hamburger patties, imho. You can use it in meatloaf or meat balls if you add pork fat, I mix in some bacon.

Posted by: gourmand du jour at October 20, 2024 05:11 PM (MeG8a)

94 A huge thank you to CBD, Rancherbob and CowHorse Queen for some great food. My eternal thanks to all of the sous chefs for helping to make it all happen.

Posted by: Ben Had at October 20, 2024 05:11 PM (t8vHj)

95 In light of my recent experiences with a cheap offset smoker, cooking pork and beef with no flavor added except for salt, pepper and smoke (maybe a little vinegar) I've had a change of heart:

Texas Barbecue Apologists would actually be a pretty good band name.

Posted by: Tom Perry at October 20, 2024 04:46 PM

The most popular Texas BBQ place in the state is Franklin's barbecue and all he uses is salt and pepper for everything. There is a line out of the door that starts at 5 or 6 in the morning everyday that he is open and he almost always sells out before the first person walks in the door to get their food.

Posted by: Mister Scott (Formerly GWS) at October 20, 2024 05:13 PM (QNSds)

96
I've always had terrible luck making waffles. Rarely did one not stick to the waffle iron. I tried several types, greased them as directed and nothing worked.

Last year I splurged and bought an All-Clad waffle iron and have never had one stick. I highly recommend that brand.

Posted by: four seasons at October 20, 2024 05:14 PM (3ek7K)

97 Incidentally Cookie dough as well benefits from at least overnight refrigeration. Not so much aging, but it reaches some sort of higher hydration or something. I think they both taste better and color up nicer. Sometimes recipes will suggest chilling for a couple hours but it needs a lot longer than that.

Try black pepper, white peoper, or even Cayenne in your Cookie recipes. Just a little, though not so much you can taste it, if that makes sense

Posted by: Common Tater at October 20, 2024 05:15 PM (a5TPd)

98 Measuring is for the timid. Just pour some in.

Posted by: Eromero at October 20, 2024 05:15 PM (ByDkS)

99 We’re talking whiskey here of course.

Posted by: Eromero at October 20, 2024 05:16 PM (ByDkS)

100 Whiskey!

Posted by: Eromero at October 20, 2024 05:16 PM (ByDkS)

101 Eromero, Cheers and thank you.

Posted by: Ben Had at October 20, 2024 05:17 PM (t8vHj)

102 58 Posted by: Stephen Price Blair at October 20, 2024 04:48 PM (EXyHK)

I don't care if you boiled it in the hotel toilet...the eggplant was delicious!
Posted by: CharlieBrown'sDildo at October

Seconded! And whoever brought the homemade Beef and curry popovers, those were outstanding!

Posted by: nurse ratched at October 20, 2024 05:18 PM (eao79)

103 Or for grammas or great-grammas who cook like that. A pinch of this, a dash of that...

Posted by: haffhowershower at October 20, 2024 05:18 PM (NMT5x)

104 Good afternoon food people.

I was given some hideously expensive Tipo 00 flour but I haven't had a chance to try it out on my pizzas or pastas yet.

Folks around here seem to trade a lot of ingredients back and forth since good food stores are hours away.

Posted by: Tonypete at October 20, 2024 05:19 PM (WXNFJ)

105 Ah, waffles! That reminds me.
If you've never done it, try making grilled cheese sandwiches with your waffle iron.
I have no idea how I managed to get to mature adulthood without trying it.
Amazing party snacks.

Posted by: gourmand du jour at October 20, 2024 05:20 PM (MeG8a)

106 Along with the deep fried bacon there was some absolutely delicious bacon bread. Oh my.

Posted by: Ben Had at October 20, 2024 05:22 PM (t8vHj)

107 Ben Had.

The bacon bread was crack

Posted by: nurse ratched at October 20, 2024 05:22 PM (eao79)

108 I finally picked up a pork butt (6lb) which would fit into my Ninja Foodi and used the latter's pressure cook feature for the first time. Then, I followed up with a short air-fry to crisp the outside. It turned out okay and pretty shredable though it was a bit on the dry side. I think I'll just stick to cooking them in the oven.

Posted by: antisocial justice beatnik at October 20, 2024 05:24 PM (DTX3h)

109 Evening.

https://youtube.com/shorts/iJMrEsd9sSk

*Cries the tears of the morbidly obese*

Posted by: Robert at October 20, 2024 05:26 PM (BQlLi)

110 106 Along with the deep fried bacon there was some absolutely delicious bacon bread. Oh my.
Posted by: Ben Had at October 20, 2024 05:22 PM (t8vHj)

I'm jus tcurious.. How many people were at the Mome ?

Posted by: It's me donna at October 20, 2024 05:26 PM (IyPmt)

111 Yr wlcm and ditto.

Posted by: Eromero at October 20, 2024 05:26 PM (e7JB9)

112 So...lots of good eatin' at the TXMoMe?

Posted by: Robert at October 20, 2024 05:26 PM (BQlLi)

113 I have the felted pan handle covers for frying pans.
Finger saving many a time.
The worst for forgetting it's hot is the stainless steel skillet from IKEA, if it's been in the oven.

Posted by: sal, who watches way too much TCM at October 20, 2024 05:27 PM (f+FmA)

114 It's me donna, I never did get a head count but I would put it at about 80.

Posted by: Ben Had at October 20, 2024 05:28 PM (t8vHj)

115 114 It's me donna, I never did get a head count but I would put it at about 80.
Posted by: Ben Had at October 20, 2024 05:28 PM (t8vHj)

Good size then... Sounds like a good time was had by all..

Posted by: It's me donna at October 20, 2024 05:29 PM (IyPmt)

116 And whoever brought the homemade Beef and curry popovers, those were outstanding!

Yes they were! I had several of those.

Posted by: Stephen Price Blair at October 20, 2024 05:29 PM (EXyHK)

117 "I don't like sweet with pork. I think that makes me an outlier"

You and me both Grump. I don't like sweet with any meats and that leaves me out of a lot of modern cuisine.

Posted by: Art Rondelet of Malmsey at October 20, 2024 05:31 PM (FEVMW)

118 It almost sounds like the next MoMe needs a mimeograph machine to exchange all the recipes.

... and start a new Deplorable's Cookbook?

Posted by: Hour of the Wolf at October 20, 2024 05:33 PM (VNX3d)

119 4 I don't like sweet with pork. I think that makes me an outlier, considering all the sweet sauces and even fruits that people like to use.

Good ole salt is good enough for me.
Posted by: G'rump928(c) at October 20, 2024 04:05 PM (aD39U)

I'm doing Frank's Red Hot and a splash of apple cider vinegar as my pork condiment for dinner.

Posted by: antisocial justice beatnik at October 20, 2024 05:34 PM (DTX3h)

120 New cookbook? MACA: Make America Cook Again

Posted by: Dash my lace wigs! at October 20, 2024 05:35 PM (OX9vb)

121 I've been prepping dinner and youth group stuff (so I'm late and leaving early).

Life hack for teen desserts for the week - boxed brownie mix can be made in cupcake liners. Make as directed on the box. Bake time is 22-24 minutes (if at 350). Comes out great (you can't QUITE be as loose in the interior, but you still can just barely get to the bake and have yumminess)...

With the Church pushing more sustainable (aka, don't wrap all treats in plastic if you can help it) and yet single use (aka, we don't want to cut cake for teens), this was a nice thing to figure out.

I also made a fruit tray b/c all the youth groups in September had no fruit or veg...so, getting approval to send food this month and from now on, clementines and strawberries it is tonight (and tomorrow night, too when I send it in for the middle school group - they don't need dessert, but they need even more fruit with more people)...

Posted by: Nova Local at October 20, 2024 05:35 PM (exHjb)

122 Mr. S bought me one of those Whirly-Pop aluminum stovetop popcorn poppers years ago and I wouldn't trade it for anything.

Posted by: sal, who watches way too much TCM at October 20, 2024 05:35 PM (f+FmA)

123 2 Have chili made with garden Anaheim and chili peppers and tomatoes from garden.
Waiting for end of race
Posted by: Skip at October 20, 2024 04:02 PM (fwDg9)

I'm making chili tomorrow b/c kid who hates it will be having youth dinner...1st time in months I'm making it...

Posted by: Nova Local at October 20, 2024 05:35 PM (exHjb)

124 I remember what food used to taste like

Posted by: If Kamala Wins at October 20, 2024 05:37 PM (iIQ61)

125 New cookbook? MACA: Make America Cook Again
Posted by: Dash my lace wigs! at October 20, 2024 05:35 PM (OX9vb)
-----
That would be an AWESOME title for Deplorable Gourmet II...

Posted by: "Perfessor" Squirrel at October 20, 2024 05:37 PM (BpYfr)

126 I finally picked up a pork butt (6lb) which would fit into my Ninja Foodi and used the latter's pressure cook feature for the first time. Then, I followed up with a short air-fry to crisp the outside. It turned out okay and pretty shredable though it was a bit on the dry side. I think I'll just stick to cooking them in the oven.

Posted by: antisocial justice beatnik at October 20, 2024 05:24 PM

If I can't do a pork butt in the smoker or on the pellet grill I just toss it in the crackpot. Salt and pepper and let it go all day.

Posted by: Mister Scott (Formerly GWS) at October 20, 2024 05:38 PM (QNSds)

127 ... and start a new Deplorable's Cookbook?

A Deplorable Sestercentennial Cookbook would be awesome.

Posted by: Stephen Price Blair at October 20, 2024 05:38 PM (EXyHK)

128 The K of C Oktoberfest was a smash hit this weekend. Whoda thought selling beer and having a band would make loads of $$$?

The pork schnitzel, red cabbage, sauerkraut, homemade applesauce, and spätzle were huge sellers.

I really need to try making spätzle again.

Posted by: Tonypete at October 20, 2024 05:39 PM (WXNFJ)

129 109 Evening.

https://youtube.com/shorts/iJMrEsd9sSk

*Cries the tears of the morbidly obese*
Posted by: Robert at October 20, 2024 05:26 PM (BQlLi)

Ooh, a box? Next day air delivery?

I made a no bake pumpkin/cream cheese dessert with cool whip topping. Vanilla pudding mixes with the pumpkin to make it quite nice.

I got the recipe from my daughter...she started a nice habit. When she makes treats for her boyfriend, she makes a double batch so we all don't feel left out or something.

Posted by: haffhowershower at October 20, 2024 05:39 PM (NMT5x)

130
I use '00' flour for pizza and inadvertently discovered something interesting. I've always done pizza as a two step process of baking the dough first for about six minutes at 350 degrees, before adding toppings and bringing temp up to 445 degrees. But I couldn't eat the crust edge as it ended up too hard. So I began 'painting' the edge with olive oil with a pastry brush. Okay, better.

Then I took a mixture of 50/50 olive oil and water and painted the entire edges and entire top surface. Wow, did the dough rise into almost 1/2" thick all over. Crust edges even higher.

It really is a different experience then almost flatbread pizza.

Posted by: Civic Classifier at October 20, 2024 05:46 PM (MwtZ5)

131 Sous Vide is the killer app for thick pork chops and tenderloin. I set it at 137, throw it in the bath for at least three hours while I take a nap, and then sear in the cast iron pan. (Brand doesn't matter for the pan, they are all made by Lodge, don't fall for marketing. It's the same way that Luxxotica makes almost of the glasses frames.) Perfect medium rare edge to edge, but so safe that even the USDA approves. And it requires very little interaction or even paying attention, great for us lazy bastards. (I do throw it into the fridge while heating the pan to searing temp, I don't want the sear to cook the pork past the ideal point. But again, very little effort.)

Plus, thick cut pork chops are crazy cheap at my local butcher. Like 2 - 2.5 pounds of meat for $15 cheap. A kilo of pig and I get change back on my $20??? Sign me up.

Posted by: bittergeek at October 20, 2024 05:47 PM (3SsGZ)

132 >>Incidentally Cookie dough as well benefits from at least overnight refrigeration. Not so much aging, but it reaches some sort of higher hydration or something. I think they both taste better and color up nicer. Sometimes recipes will suggest chilling for a couple hours but it needs a lot longer than that.

A tip from the King Arthur Flour website that has been serving me well: spread the cookie dough out onto a quarter sheet pan (I line it w/Saran wrap), cover top w/wrap and freeze it. When you go to bake the cookies, simply cut square and plop on the cookie sheet - if it's a rolled cookie (e.g. snickerdoodles) just dip the cube in the cinnamon-sugar so that all but the bottom side is covered. Makes it so much easier, and I now rarely cook the entire batch at once, just a few pans at a time, so that the cookies are fresh.

Posted by: Lizzy at October 20, 2024 05:49 PM (scDBq)

133 Sous Vide is the killer app for thick pork chops and tenderloin.

Posted by: bittergeek at October 20, 2024 05:47 PM (3SsGZ)

Preach it!

Posted by: CharlieBrown'sDildo at October 20, 2024 05:49 PM (d9fT1)

134 Can I get fries with that?

Posted by: Peaches at October 20, 2024 05:49 PM (14URa)

135 New cookbook? MACA: Make America Cook Again
Posted by: Dash my lace wigs! at October 20, 2024 05:35 PM (OX9vb)
-----
That would be an AWESOME title for Deplorable Gourmet II...
Posted by: "Perfessor" Squirrel

or MAGA: Make America Grill Again

Posted by: Hour of the Wolf at October 20, 2024 05:50 PM (VNX3d)

136 MF, if you are here, could you talk a bit about your outdoors cooking set up? One looks like a wood stove with a hold burned in ithe top, and the other I can't tell

I have been looking at building an outdoor kitchen stove and I am interested in what works.

Posted by: Kindltot at October 20, 2024 05:50 PM (D7oie)

137 The ancient Jewish ban against pork consumption was just common sense. Trichinosis, which isn't a problem in 1st world countries any more

Posted by: Catherine at October 20, 2024 05:50 PM (JUpL6)

138 My older brother is a chef. Back when I was in school, he'd have me come wash dishes on occasional weekends, to fill in when the kind of drifters you hire as dishwashers inevitably wander off or go to jail.

It was nice extra money, but I didn't always need the coin, and it was a fancy place, so I'd sometimes accept in-kind payment from the walk-in freezer, or the wine cellar.

One of my favorite things to skim off of that freezer was the kurobuta chops. Japanese raised Berkshires.

Posted by: Yudhishthira's Dice at October 20, 2024 05:50 PM (7oYYI)

139 pork butt

Used to date her.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at October 20, 2024 05:51 PM (0M0vc)

140 Civic Classifier, I will definitely try that. Thanks for the tip.

Posted by: Tonypete at October 20, 2024 05:52 PM (WXNFJ)

141 I’ve a drip drop Wagner cast iron dutch oven I use for camping and making popcorn on a Coleman stove or whatever.

Cast iron pots and pane make the best popcorn (along with everything else). I like to cannibalize a cheese powder packet out of a box of Mac and Cheese. Pop with Coconut oil, sprinkle some garlic powder too. And Liquid Smoke!

It satisfies the salty snack craving and is actually pretty healthy. Well maybe not the Kraft “cheese” powder. It tastes fantastic

Posted by: Common Tater at October 20, 2024 05:52 PM (a5TPd)

142 Preach it!
Posted by: CharlieBrown'sDildo at October

*rolls eyes*

And dildo, your pork up top is burned. Not browned. Or carmelized. Just burned.

Posted by: nurse ratched at October 20, 2024 05:53 PM (eao79)

143 Posted by: Lizzy at October 20, 2024 05:49 PM (scDBq)

I refrigerate my cookie dough for a day, then portion it, roll it into balls, and freeze it.

When I want to bake cookies I will take whatever I need out of the freezer and let it warm up a bit.

Posted by: CharlieBrown'sDildo at October 20, 2024 05:53 PM (d9fT1)

144 >>I made a no bake pumpkin/cream cheese dessert with cool whip topping. Vanilla pudding mixes with the pumpkin to make it quite nice.

Oh, I make that too! Even better with a graham cracker crust from store, or homemade gingersnap crust.
YUM

https://tinyurl.com/5fu5edjv

Posted by: Lizzy at October 20, 2024 05:53 PM (scDBq)

145 I use '00' flour for pizza and inadvertently discovered something interesting. I've always done pizza as a two step process of baking the dough first for about six minutes at 350 degrees, before adding toppings and bringing temp up to 445 degrees.
Posted by: Civic Classifier

One thing I noticed with blind baking a pizza is that the center is always gummy. The wet toppings keep the dough from forming a crust too quickly and allow it to rise farther. There's a limit obviously, but I've had nothing but problems blind baking the crust.

Posted by: weft cut-loop at October 20, 2024 05:53 PM (IG4Id)

146 Sounds delicious!

Sunday afternoon I'm usually too tired to make lunch so spouse does this. He got BBQ chicken wings, which was fine with me.

We just had dinner. Lamb sausages with pasta, Parmesan cheese, butter and spices.

Posted by: FenelonSpoke at October 20, 2024 05:54 PM (zkj3E)

147 Lots of things sound delicious but I was spefically referring to K of C Octoberfest.

Posted by: FenelonSpoke at October 20, 2024 05:55 PM (zkj3E)

148 88 We used to get 90 percent lean hamburger thinking it would be healthier. At our age we've decided we prefer flavor. 80 percent is now standard. More flavor and if needed you can drain the cooked burger like I do when I make chili.

Posted by: JTB at October 20, 2024 05:07 PM (yTvNw)

I'm in Canada. Most of what we buy I can get on sale for cheaper. And I'm slowly making my way through my Armagheddon supplies.

But lean meat has easily doubled in price.

I can still get chicken legs for under $2 Can a pound. And I have tons of canned sardines and fish.

Posted by: Stateless at October 20, 2024 05:55 PM (jvJvP)

149 >>>@105 Ah, waffles! That reminds me. If you've never done it, try making grilled cheese sandwiches with your waffle iron. I have no idea how I managed to get to mature adulthood without trying it. Amazing party snacks. Posted by: gourmand du jour at October 20, 2024 05:20 PM (MeG8a)
===========
Waffle irons can also be used to quickly reheat leftover turkey stuffing while creating spaces for leftover gravy.

Posted by: Kathy at October 20, 2024 05:57 PM (qpw89)

150 >>I refrigerate my cookie dough for a day, then portion it, roll it into balls, and freeze it.

Oh, I am so over rolling the individual balls of dough now, heh!
The nice thing about the flat, frozen dough is you don't have to keep it in the pan after it's set, so you can stack doughs easily in the freezer without taking much space.

Posted by: Lizzy at October 20, 2024 05:57 PM (scDBq)

151 Waffle irons can also be used to quickly reheat leftover turkey stuffing while creating spaces for leftover gravy.
Posted by: Kathy

My boys used to put canned cinnamon rolls in the waffle iron.

Posted by: nurse ratched at October 20, 2024 05:57 PM (eao79)

152 105 Ah, waffles! That reminds me. If you've never done it, try making grilled cheese sandwiches with your waffle iron. I have no idea how I managed to get to mature adulthood without trying it. Amazing party snacks. Posted by: gourmand du jour
===========
Waffle irons can also be used to quickly reheat leftover turkey stuffing while creating spaces for leftover gravy.
Posted by: Kathy

Or left over mashed potatoes with a bit of baking power added.

Posted by: Tonypete at October 20, 2024 05:58 PM (WXNFJ)

153 Hagen Dasz sells crème fraiche as a yogurt alternative.
I've done the cast iron handle gag twice. People find it funny.

Posted by: Jamaica at October 20, 2024 05:58 PM (IG7T0)

154 Have chili made with garden Anaheim and chili peppers and tomatoes from garden.
Waiting for end of race
Posted by: Skip at October 20, 2024 04:02 PM (fwDg9)

I just made some, too!

I can't get Hatch here, so I used Anaheims and jalapenos, and roasted poblanos. Roasted tomatillos, instead of tomatoes. Couple of yellow onions. Then dried chipotle, chili powder, paprika, cumin and coriander for seasoning.
4 lbs. of trimmed, cubed & seared pork butt for the protein.

F'in fantastic, dude.

Posted by: Yudhishthira's Dice at October 20, 2024 05:58 PM (7oYYI)

155 Lizzy, try it with pretzel crust. The salt adds a nice balance.

I never thought of a gingerbread crust...sounds good!

Posted by: haffhowershower at October 20, 2024 06:00 PM (NMT5x)

156
Lost power on Sunday afternoon while sous vide was working. Temp achieved was questionable food safety wise so was very glad I could plug it into 2k Bluetti battery to finish, then plug the refrig in. Sous vide machines use quite a bit of electricity. About as much as a newish refrig.

Power back on at about 1 am in the morning. Meal completed easily, frig contents safe.

Neighbor across the street and down a little has lost two trees in the past year which dropped the wires each time. In either case no inclination they were a problem.

Posted by: Civic Classifier at October 20, 2024 06:00 PM (MwtZ5)

157 Peaches ask the cashier in #1 if you can get fries
https://tinyurl.com/mr3mcyr4

20 Tweets from Bad Blue

Posted by: Skip at October 20, 2024 06:00 PM (fwDg9)

158 One other thing with baking cookies: I've been making smaller cookies. It ensures allover crispness (my preference) and it's more pleasing to be able to grab a few bite size ones vs. the popular big cookies that can be too much at once.

Posted by: Lizzy at October 20, 2024 06:00 PM (scDBq)

159 Pulled together a garbanzo salad of sorts here for supper: Garbanzos, diced a small tomato, one japeleno (sliced), a bit of chopped onion, olive oil, oregano, S & P, and a T. or two of leftover feta. Yum.

Posted by: Tonypete at October 20, 2024 06:02 PM (WXNFJ)

160 >>Lizzy, try it with pretzel crust. The salt adds a nice balance.

Excellent idea! Not just for flavor, but because I could use gluten-free pretzels to make it edible for the two celiac relatives.

Posted by: Lizzy at October 20, 2024 06:02 PM (scDBq)

161 Trump talked about Arnold Palmer's meat!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at October 20, 2024 06:02 PM (0M0vc)

162 I refrigerate my cookie dough for a day, then portion it, roll it into balls, and freeze it.

When I want to bake cookies I will take whatever I need out of the freezer and let it warm up a bit.
Posted by: CharlieBrown'sDildo at October 20, 2024 05:53 PM (d9fT1)

When we want cookies, we pretty much want them *right now* and can barely stand to wait for them to be baked. After I have a couple of pans baked, I might refrigerate the dough for a couple of days from now.

Posted by: Dash my lace wigs! at October 20, 2024 06:04 PM (OX9vb)

163 And dildo, your pork up top is burned.
Posted by: nurse ratched at October 20, 2024 05:53 PM (eao79)

Too much friction will do that WHAT WHAT WHO SAID THAT?!?

Posted by: Robert at October 20, 2024 06:05 PM (BQlLi)

164 Ah, that char on the pork loin was achieved via broiler. Would have been puzzling over that had you not pointed it out. Scoring the skin and fat on any pork loin or roast produces bite-sized morsels of something between a pork rind and uncured bacon. Sooo good...

Posted by: Joe Kidd at October 20, 2024 06:06 PM (Cbio9)

165 As far as cooking with one, I've found that you really can't hurry or force meat to get done quicker. Any type of good sized roast needs at least 8 hours on low. For me, high is too hot and doesn't tenderize as well as the low setting.

Oh and as far as EA, let me know when the shower cam is on.
Posted by: haffhowershower at October 20, 2024 04:53 PM (NMT5x)

I am cooking a home-salted corned beef in my cooker at the moment, it will be 8 hours completed before I call it done
I salted it in a vacuum sealed envelope with sugar cure and pickling spices for a couple of weeks in the fridge.
we will find out if I did it right, or if I join my wife for tofu and miso soup for dinner.

Posted by: Kindltot at October 20, 2024 06:07 PM (D7oie)

166
Civic Classifier, I will definitely try that. Thanks for the tip.

Posted by: Tonypete at October 20, 2024 05:52 PM

You might enjoy the difference. Something else, for those seeking to cut calories; both my wife and I were full after a single slice instead of the usual two each.

It just seems to punch the 'satiated' button quicker.

Posted by: Civic Classifier at October 20, 2024 06:08 PM (MwtZ5)

167 So how was the banana pudding at the MOME? Wait, I forgot the banana pudding. Well as Hrothgar always says ‘Next year at Corsicana.’.

Posted by: Eromero at October 20, 2024 06:09 PM (LHPAg)

168 I am cooking a home-salted corned beef in my cooker at the moment, it will be 8 hours completed before I call it done
I salted it in a vacuum sealed envelope with sugar cure and pickling spices for a couple of weeks in the fridge.
we will find out if I did it right, or if I join my wife for tofu and miso soup for dinner.
Posted by: Kindltot at October 20, 2024 06:07 PM (D7oie)

Sounds like you did it right...yum.

Posted by: haffhowershower at October 20, 2024 06:11 PM (NMT5x)

169 The bacon bread was crack
Posted by: nurse ratched at October 20, 2024 05:22 PM

I passed your review along to the Range Babe.

Posted by: RedMindBlueState at October 20, 2024 06:12 PM (OpCv/)

170 En route home from the MoMe - stopped for dinner at an Italian place in downtown Vicksburg. I ordered stuffed eggplant.

Miss yall already dear Horde

Posted by: screaming in digital at October 20, 2024 06:13 PM (WMMr+)

171 RMBS, Range Babe is a treasure.

Posted by: Ben Had at October 20, 2024 06:13 PM (t8vHj)

172 Ah, waffles! That reminds me.
If you've never done it, try making grilled cheese sandwiches with your waffle iron.
I have no idea how I managed to get to mature adulthood without trying it.
Amazing party snacks.
Posted by: gourmand du jour at October 20, 2024 05:20 PM (MeG8a)

Yep, flip the metal plates over and use the smooth side. The other trick is to roll bread dough out thing, cut it into squares and cook it on the waffle iron on the smooth sides too. You can put a sprig of rosemary on the top, or sesame. It comes out like a soft tack, but it gets tough if you let it sit.

I would stick that in my pack if I was going out to work, I figured it was healthier than corn chips and it wouldn't fall apart like slices of bread

Posted by: Kindltot at October 20, 2024 06:13 PM (D7oie)

173 Cookie dough - Save the wax paper from your cereal boxes. When needed, open/cut them into sheets. Make a double batch of cookie dough. Roll them into individual logs in the waxed paper and refrigerate (if baking in the next hour) or freeze (for later).

When ready to bake, unroll from the waxed paper and slice into individual cookies. Sometimes I'll do as few as four in the toaster oven because that's all I need with my coffee. Good coffee always deserves a fresh cookie..

Posted by: Joe Kidd at October 20, 2024 06:15 PM (Cbio9)

174 24 Greetings!
Always happy to see a food thread.
While I was away someone used my favorite non stick pan with PAM, it got scorched and is now very gummy.
Soaking it overnight didn't work.
Any suggestions are welcome, of course.
Posted by: gourmand du jour at October 20, 2024 04:24 PM (MeG8a)

I don't have any tips specifi to non-stick pans, so try this at your own risk.

I had some baked on oils/fats on some stainless steel things. One was a drip tray for my grill tip "blackstone wannabe", and the other was a veggie basket for the grill.

I've soaked, I've tried baking soda and vinegar, hot water and soap, with not much luck.

What worked the best for me was to pre-wash with hot water and soap, then I used CLR or Lime-Away type cleaner. Then wash again of course.

Again, not sure what it will do to the non-stick but for SST it was satisfactory.

Posted by: haffhowershower at October 20, 2024 06:16 PM (NMT5x)

175 One thing I noticed with blind baking a pizza is that the center is always gummy. The wet toppings keep the dough from forming a crust too quickly and allow it to rise farther. There's a limit obviously, but I've had nothing but problems blind baking the crust.
Posted by: weft cut-loop at October 20, 2024 05:53 PM (IG4Id)

I was once told that the trick was to not put a lot of toppings or much sauce on the center of the pizza since the slice won't support it, put it iin a ring and leave the center mostly unadorned except for cheese and sauce

Posted by: Kindltot at October 20, 2024 06:18 PM (D7oie)

176 The most popular Texas BBQ place in the state is Franklin's barbecue and all he uses is salt and pepper for everything.

--Mister Scott

Brother, it's a revelation. I'm from New Mexico, and we have our own ideas of fun, and we traditionally disparage Texans and Texas food.

But this BBQ I cannot deny. It would just be immoral.

Posted by: Tom Perry at October 20, 2024 06:19 PM (MX0bI)

177 I think I'm about done with non-stick pans. Once my current ones wear out, I don't think I'll replace them. Cast iron is just so superior, and I have a ton of it. I'll just use nonstick for pots, and maybe one little one for butter and oil.

Posted by: Yudhishthira's Dice at October 20, 2024 06:20 PM (7oYYI)

178 A tip from the King Arthur Flour website that has been serving me well: spread the cookie dough out onto a quarter sheet pan (I line it w/Saran wrap), cover top w/wrap and freeze it. When you go to bake the cookies, simply cut square and plop on the cookie sheet - if it's a rolled cookie (e.g. snickerdoodles) just dip the cube in the cinnamon-sugar so that all but the bottom side is covered. Makes it so much easier, and I now rarely cook the entire batch at once, just a few pans at a time, so that the cookies are fresh.
Posted by: Lizzy at October 20, 2024 05:49 PM (scDBq)

That is freaking brilliant! I've always scooped balls of dough and frozen them, but this is much easier. Reminds me of the premade dough in the grocery store, but you know this tastes better because it's homemade!! Thanks for the tip!!!!!

Posted by: Moki at October 20, 2024 06:22 PM (wLjpr)

179 I remember when my aunts had the resturant the most valued pan was the one they did over easy eggs in.

Posted by: Ben Had at October 20, 2024 06:22 PM (t8vHj)

180 The nice thing about cast iron is that it won't wear out like a nonstick pan.

Posted by: Kindltot at October 20, 2024 06:24 PM (D7oie)

181 And dildo, your pork up top is burned.

Posted by: nurse ratched at October 20, 2024 05:53 PM (eao79)

It looks black in the photo but it wasn't. And it was delicious and crunchy and fatty.

Posted by: CharlieBrown'sDildo at October 20, 2024 06:24 PM (d9fT1)

182 70 I just realized that pomegranates should be showing up soon. At least I hope so. I often get four at a time, knock the seeds into a bowl and refrigerate. The cold tart taste is so refreshing. I'll get a spoonful or two a few times a day. It also works when mixed in with plain yogurt. The tart crunch with the smooth tangy yogurt is delicious. (Keep in mind I also eat Meyer lemons like an orange.)
Posted by: JTB at October 20, 2024 04:56 PM (yTvNw)

The best tabbouleh I ever ate was sprinkle with pomegranite arils. The sweet-tart crunch was a nice juxaposition to the minty bulgar, cucumber and tomato. I'll have to try that one of these days

Posted by: Moki at October 20, 2024 06:25 PM (wLjpr)

183 158 One other thing with baking cookies: I've been making smaller cookies. It ensures allover crispness (my preference) and it's more pleasing to be able to grab a few bite size ones vs. the popular big cookies that can be too much at once.

Posted by: Lizzy at October 20, 2024 06:00 PM (scDBq)

My Polish grandmother, God Bless Her, was a great cook.

But in terms of baking, she was a little less skilled.

She'd make poppyseed loafs and she was not skimpy with the poppyseeds. And I remember some peanut butter cookies that had to be at least a fifth of a pound. They were huge. Good though.

Posted by: Stateless at October 20, 2024 06:26 PM (jvJvP)

184 {{{SiD}}}

Posted by: RedMindBlueState at October 20, 2024 06:26 PM (OpCv/)

185 I use a pomegranate garnish on my chiles rellenos.

Posted by: Ben Had at October 20, 2024 06:26 PM (t8vHj)

186 Pomegranate juice makes a fantastic finish glaze for salmon on the grill….

Posted by: CrotchetyOldJarhead at October 20, 2024 06:27 PM (3Ope8)

187 177 ... "I think I'm about done with non-stick pans. Once my current ones wear out, I don't think I'll replace them. Cast iron is just so superior"

YD,
Absolutely agree. Our nonstick pans are history. Cast iron and wooden utensils for the win. Well seasoned cast iron with just a bit of fat or oil is essentially nonstick and I can clean it with hot water and a paper towel 95 percent of the time.

Posted by: JTB at October 20, 2024 06:27 PM (yTvNw)

188 A pomegranate/ orange sauce is great on grilled duck also

Posted by: Ben Had at October 20, 2024 06:28 PM (t8vHj)

189 185 I use a pomegranate garnish on my chiles rellenos.
Posted by: Ben Had at October 20, 2024 06:26 PM (t8vHj)

186 Pomegranate juice makes a fantastic finish glaze for salmon on the grill….
Posted by: CrotchetyOldJarhead at October 20, 2024 06:27 PM (3Ope

And... two more pom dishes to try!

Posted by: Moki at October 20, 2024 06:28 PM (wLjpr)

190 167/
Ah, that explains that....I thought somehow I missed Mrs E's famous banana pudding. And due to a ridiculously early flght, I missed Helena's brownies. Oh well, next year....

Posted by: Grateful at October 20, 2024 06:28 PM (IQ6Gq)

191 Save the wax paper from your cereal boxes
-------

aka "Death In A Box".

I could never resist making at least 8 or 10 small-ish cookies no matter what.

I usually make Peanut Butter, or Peanut Butter/Oatmeal. Ginger snaps are great too. Cloves and nutmeg and cardamom and stuff like that. I like Chocolate chip maybe the best, but I can't keep chocolate around very long.

In fact one sign of increasing senility appeared the other day. I was rooting through the fridge and found an XL chocolate bar w/almonds that forgot about. I usually buy 3 at a time.

You have to understand, I've never "forgot" about a chocolate bar in my life. I know exactly how much inventory is on hand, for this to happen is somewhat disturbing.

Posted by: Common Tater at October 20, 2024 06:29 PM (eaua+)

192 177 I think I'm about done with non-stick pans. Once my current ones wear out, I don't think I'll replace them. Cast iron is just so superior, and I have a ton of it. I'll just use nonstick for pots, and maybe one little one for butter and oil.

Posted by: Yudhishthira's Dice at October 20, 2024 06:20 PM

We have a cast iron roaster used for turkeys. Passed on from my Polish grandma. Huge heavy thing! But it's the best.

It's easily older than most of us. At least 50 years old, I'm sure. If I'm ever blessed with a family, that'll be passed down.

Posted by: Stateless at October 20, 2024 06:29 PM (jvJvP)

193 Crotchety Old Jarhead, I am sorry we didn't get a chance to visit. My apologies. I wanted to tell you how much I enjoy your menu selections..

Posted by: Ben Had at October 20, 2024 06:30 PM (t8vHj)

194 Moki, I bake the rellenos and make a Jack cheese sour cream sauce to put on them.

Posted by: Ben Had at October 20, 2024 06:32 PM (t8vHj)

195 182 ... "The best tabbouleh I ever ate was sprinkle with pomegranite arils. The sweet-tart crunch was a nice juxaposition to the minty bulgar, cucumber and tomato."

Moki,
I'll have to try that. Also wondering how it would go as a garnish on home made hummus.

The idea of using the juice as a glaze would probably work great but I always drink it first. (No self control.)

Posted by: JTB at October 20, 2024 06:32 PM (yTvNw)

196 I remember when my aunts had the resturant the most valued pan was the one they did over easy eggs in.
Posted by: Ben Had

My wife said much the same about a little 8 inch cast iron pan we have.

Unfortunately it won't work well on a glass top electric stove.

Posted by: Martini Farmer at October 20, 2024 06:32 PM (Q4IgG)

197 {{{RMBS}}}
Hugs for Mom and Range Babe too! Did they have fun?

Posted by: screaming in digital at October 20, 2024 06:33 PM (WMMr+)

198 Best tip in the giant meatball video is using forks to mix everything. My go-to is about 50-50 ground beef and mild Italian sausage meat. Mix these together then form around the bowl so you have a little valley in the middle. Into that center goes an extra large egg, maybe a tablespoon of minced garlic, salt, pepper, oregano, rosemary, basil, and fresh parsley if I have it on hand. Beat these ingredients together, then incorporate into the meat. I used to add bread crumbs, but decided at some point that they tended to mute the meat, so I stopped doing that and never looked back. The above will yield anywhere from a dozen to fifteen meatballs, each slightly larger than a ping pong ball. And for God sakes, fry them!

Posted by: Joe Kidd at October 20, 2024 06:34 PM (Cbio9)

199 I was sad to have to leave before dinner last night, I especially wanted the eggplant dish which I love.
But my son's band came in second overall so that was nice.

Posted by: lin-duh at October 20, 2024 06:34 PM (VCgbV)

200 Ben Had…. No worries! Holy moly you were moving around like 3 legged cat in a sand box. I cannot believe the amount of effort it must have taken to throw that lil soirée. Just want to make sure you stashed that bottle for yourself. Next time I’ll bring some hertz and we’ll jawjack a little.

Posted by: CrotchetyOldJarhead at October 20, 2024 06:34 PM (3Ope8)

201 Lin-duh Congratulations for your boys but that timing sucked!

Posted by: Ben Had at October 20, 2024 06:35 PM (t8vHj)

202 Stuffed eggplant is very tasty!

Posted by: screaming in digital at October 20, 2024 06:36 PM (WMMr+)

203 Hugs for Mom and Range Babe too! Did they have fun?
Posted by: screaming in digital at October 20, 2024 06:33 PM

They both had a great time! Already looking forward to next year!

Posted by: RedMindBlueState at October 20, 2024 06:36 PM (OpCv/)

204 179 I remember when my aunts had the resturant the most valued pan was the one they did over easy eggs in.
Posted by: Ben Had

My grandma had an egg pan. Don't remember what kind of finish, but it was not to be used for anything but eggs. Must be effective for keeping it nonstick.

Posted by: Dash my lace wigs! at October 20, 2024 06:37 PM (OX9vb)

205 Crotchety Old Jarhead, I did indeed and thank you so much for such a wonderful gift.

Posted by: Ben Had at October 20, 2024 06:37 PM (t8vHj)

206 Nonstick is best for eggs and are cheap to replace. We have lots of cast iron and enameled CI.

Posted by: Jamaica at October 20, 2024 06:37 PM (IG7T0)

207 It was pleasure to meet the ‘Ron’s and ‘ettes that I’d did in the short time I was there. I gotta admit CBD did look very tacti-cool at the range. Very appropriate.

Posted by: CrotchetyOldJarhead at October 20, 2024 06:39 PM (3Ope8)

208 Posted by: CrotchetyOldJarhead at October 20, 2024 06:34 PM (3Ope

It was a pleasure meeting you...sorry I missed you when you left!

Posted by: CharlieBrown'sDildo at October 20, 2024 06:39 PM (d9fT1)

209 I recently found a Mirro aluminium early issue Teflon pan, it was my parents tucked away in their attic and they must have forgot about it in their move back about 1976. It is very smooth surface teflon. It works real good, I have to admit it is excellent for eggs.

A cast iron pan is only good for scrambled or fried eggs, omelets if it is seasoned pretty well. The heat retention is such that if one is quick, the heat is turned off and a couple scrambled might only take 30 seconds. Perfect! That light fluffy yellow perfect scramble. Eggs can be elusive to cook just right, cast iron is the way to achieve the best result.

I learned the hard way about eggs as a teen. I tried cooking 6 of them over a think aluminium cookset when camping and a small cookstove. I was hungry as hell looking forward to them and about 3 of them were burnt or stuck to the pan. Powdered eggs are one thing that never worked out very well, nor freeze-dried particularly. Maybe if made at home.

Posted by: Common Tater at October 20, 2024 06:40 PM (eaua+)

210 They both had a great time! Already looking forward to next year!
Posted by: RedMindBlueState at October 20, 2024 06:36 PM (OpCv/)
---
#metoo

Posted by: screaming in digital at October 20, 2024 06:41 PM (WMMr+)

211 Whoever made that eggplant dish last night, could you please share the recipe? That was delish.

Posted by: RedMindBlueState at October 20, 2024 06:42 PM (OpCv/)

212 RMBS, please thank your mom for all of her help.

Posted by: Ben Had at October 20, 2024 06:42 PM (t8vHj)

213 #metoo
Posted by: screaming in digital at October 20, 2024 06:41 PM

😂

Posted by: RedMindBlueState at October 20, 2024 06:43 PM (OpCv/)

214 A good season cast iron surface is the equal of any teflon. Teflon itself, is .... a type of carbon!

Teflon is a good surface but it is always coupled with thin aluminium pans. I don't really like aluminium either for cookware.

Posted by: Common Tater at October 20, 2024 06:43 PM (eaua+)

215 RMBS, please thank your mom for all of her help.
Posted by: Ben Had at October 20, 2024 06:42 PM

Done!

Posted by: RedMindBlueState at October 20, 2024 06:43 PM (OpCv/)

216 Almost back to Washington and miss all y'all already.

CBD - thx for posting the GT tonite! Hopefully I can jump into the comments in an hour or so.

Posted by: Weasel at October 20, 2024 06:44 PM (BHZUx)

217 RMBS, Stephen Price Blair. Pro tip. Never get between CHQ and that dish when it arrives. She will hurt you.

Posted by: Ben Had at October 20, 2024 06:45 PM (t8vHj)

218 I like pork more than beef, which is a minority option for sure.

Posted by: Northernlurker , wondering where his phone is at October 20, 2024 06:45 PM (Sqb7p)

219 My grandma had an egg pan. Don't remember what kind of finish, but it was not to be used for anything but eggs.

Your grandma was a smart gal. Almost certainly cast-iron. I like the little 5 or 6" cast-iron fry pans. The vintage early type found at yard sales are very smooth surface, which is what you want. Once an "egg pan" is setup, it is perfect. But it can be damaged easily by scorching or scratching, high acidic foods boiled etc.

Posted by: Common Tater at October 20, 2024 06:47 PM (eaua+)

220 aluminum is a common cookware material. Wife had two aluminum dutch pots that were seasoned just like cast iron, very easy to clean

Posted by: Jamaica at October 20, 2024 06:47 PM (IG7T0)

221 You need some McDonald trump fries to go with this stuff.

https://tinyurl.com/yenf23ya

Posted by: Paco at October 20, 2024 06:47 PM (njExo)

222 aka "Death In A Box".

Common Tater, I agree with that assessment. I don't usually eat breakfast during the week and my weekend breakfasts are either pancakes, or eggs, both paired with bacon. The cereal bags get accumulated when Little is home. I'll indulge if there are fresh strawberries in the house, the Cheerios or corn flakes serving as their delivery system..

Posted by: Joe Kidd at October 20, 2024 06:48 PM (Cbio9)

223 218 I like pork more than beef, which is a minority option for sure.
Posted by: Northernlurker , wondering where his phone is at October 20, 2024 06:45 PM (Sqb7p)
Not necessarily, all things pig are tasty. The older I get the more I prefer pork to beef. Or chicken. By the way, aren’t you close to my age?

Posted by: Eromero at October 20, 2024 06:49 PM (LHPAg)

224 Whoever made that eggplant dish last night, could you please share the recipe? That was delish.

It’s in the book! The Deplorable Gourmet book, that is. I literally just follow my own instructions from there.

Posted by: Stephen Price Blair at October 20, 2024 06:50 PM (EXyHK)

225 RMBS, Stephen Price Blair. Pro tip. Never get between CHQ and that dish when it arrives. She will hurt you.
Posted by: Ben Had at October 20, 2024 06:45 PM

*makes notes*

That was tasty, though. Thanks to CBD for pointing it out to me.

Posted by: RedMindBlueState at October 20, 2024 06:50 PM (OpCv/)

226 It’s in the book! The Deplorable Gourmet book, that is. I literally just follow my own instructions from there.
Posted by: Stephen Price Blair at October 20, 2024 06:50 PM

Thanks!

Posted by: RedMindBlueState at October 20, 2024 06:51 PM (OpCv/)

227 My ultimate breakfast is fried thin pork loins, topped with black bean refries, 2 over easy eggs and peach salsa.,

Posted by: Ben Had at October 20, 2024 06:51 PM (t8vHj)

228 218 I like pork more than beef, which is a minority option for sure.
Posted by: Northernlurker , wondering where his phone is at October 20, 2024 06:45 PM

Same here when I am cooking at home. I love to buy pork loins when they're on BOGO sale at the grocery store. Such a great value and so easy to make! But when I go out to restaurants, I usually order steak over pork.

Posted by: Moonbeam at October 20, 2024 06:52 PM (rbKZ6)

229 I love beef. But not more than pork, or chicken, or shrimp or fish. They're all great meats.

As a straight-up chop? Sure, beef is the best. But those kurobutas I mentioned do a damn good job. And ground pork is better than ground beef, every time except for burgers. There are a lot of recipes, particularly Hispanic ones, where it's gotta be a leaner, lighter meat like chicken or fish.

There's no such thing as the "best" meat. Just bad meats. Carnivores are edible, but only in a pinch.

Posted by: Yudhishthira's Dice at October 20, 2024 06:54 PM (7oYYI)

230
It’s in the book! The Deplorable Gourmet book, that is. I literally just follow my own instructions from there.
Posted by: Stephen Price Blair at October 20, 2024 06:50 PM (EXyHK)

*in best Yoghurt voice*

Moichendizing!

::makes note to order this::

Posted by: haffhowershower at October 20, 2024 06:55 PM (NMT5x)

231 Cast iron is healthier. Aluminium is suspect, there is no known necessity for it, not even in trace amounts.

I like my AL-American pressure canner, it's like a piece of industrial lab equipment. A nice casting, machining and finishing for sure.

Posted by: Common Tater at October 20, 2024 06:56 PM (eaua+)

232 Sorry I wasn't able to attend in person. Been sick since last Sunday. I will bring Green Chile Chicken Stew next year to the MoMe.

Posted by: Inspector Cussword at October 20, 2024 06:57 PM (s9EYN)

233 Not necessarily, all things pig are tasty. The older I get the more I prefer pork to beef. Or chicken. By the way, aren’t you close to my age?
Posted by: Eromero at October 20

I think so.

Posted by: Northernlurker , wondering where his phone is at October 20, 2024 06:57 PM (Sqb7p)

234 Inspector, so sorry you weren't feeling well. You were missed.

Posted by: Ben Had at October 20, 2024 06:58 PM (t8vHj)

235 I have a 10in cast iron pan the I use almost exclusively (I don’t do a lot of cooking inside) and it’s got very smooth and well seasoned finish. I think the key to doing eggs in it is that it has to be HOT and heated evenly. Generally, for me that means the oil is just starting to smoke and there no excess oil in the pan except what remains when I wipe it with a paper towel that’s been dampened with high quality EVOO.

They have to sizzle when they go down and over easy is my choice.

Posted by: CrotchetyOldJarhead at October 20, 2024 06:58 PM (3Ope8)

236 Off to grill the Sunday steak. Porterhouse this time. Ribeyes need at least an hour outside if the fridge to rest and get the chill out so the fat renders when you grill it. Strips and TBones? Out of the chill and onto the grill! Sear each side no more than three, four minutes on a blazing wood fire, and eat!

Posted by: Joe Kidd at October 20, 2024 06:59 PM (Cbio9)

237 In about 10 minutes I'll be pulling a deep dish apple crisp from the oven. I asked ChatGPT for the recipe. We'll see how it turns out!

Posted by: Beartooth at October 20, 2024 07:02 PM (WuJwx)

238 Well, Mr. Weasel, we’re waiting!

Posted by: RI Red at October 20, 2024 07:03 PM (OKniM)

239 They have to sizzle when they go down and over easy is my choice.
Posted by: CrotchetyOldJarhead at October 20, 2024 06:58 PM (3Ope

I love olive oil in cast iron for veggies.

But for veggies or eggs or meat, anything, if it needs high heat - go for avocado or coconut oil with iron. By the the time you start seeing little wisps of smoke, it's hotter than a motherfucker.

Posted by: Yudhishthira's Dice at October 20, 2024 07:06 PM (7oYYI)

240 What's neat about a good "egg pan", for say scrambled - you get it hot, smoke point or thereabouts maybe. Remove from heat, the eggs should be sized to the pan, and only take a few seconds really.

Some chefs recommend stirring scrambled up well ahead of time, with salt, and a splash of water for each egg and letting it set for 15 minutes or better. One thing I noticed about the old school teflon pan, just cook hash browns say, and crack an egg or two in there. Swish around. Wait 10 seconds. Swish around. done. Can't argue with that!

Posted by: Common Tater at October 20, 2024 07:07 PM (eaua+)

241 I lurv me some taters cooked in bacon fat with the eggs scrambled in. I use a splash of milk with the eggs and beat’em like rented mules before the go in the pan. Toss the taters on top when they’re done and shovel away…

Posted by: CrotchetyOldJarhead at October 20, 2024 07:22 PM (3Ope8)

242 CBD, Look up the book 'Yiddish for Yankees'. Wouldn't surprise me if a bunch of the Horde knew it. My dad gave a copy to mom's parents and kept one for us. Most of my Yiddish vocabulary comes from there.

Posted by: Nazdar at October 20, 2024 08:19 PM (9XWKq)

243 So cbd is a women? The picture. I hear ace is as well. Really. I read this somewhere in the past. Wonder if it's true? No biggie but good to know.

Posted by: Name at October 20, 2024 08:41 PM (hhQbk)

244 For the best, authentic, Neapolitan pizza dough use imported Italian 00 (double zero) flour. You won't regret it.

Posted by: O-Dub76 at October 21, 2024 04:22 AM (sFfiy)

245 My mom used to Glaze and Bake a Canned Ham for New Years Day

Posted by: Tamaa the Drongo Bird at October 21, 2024 04:17 PM (wGqjj)

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