Food Thread: Generic Thread [Insert Boiled Beef Here]

As we go deeper and deeper into glorious fall (or not...see below), the pull of that wonderful cultural imperative to stew and braise gets more and more powerful

But don't forget hearty soups! When made well, and that means with lots of meat and other toothsome stuff, they can be immensely satisfying and filling. And even better, most soups freeze really well, so make a big batch and enjoy the contentment of knowing that there is a great meal in the freezer for a rainy or snowy day!

My favorite soup is probably chicken and hominy with tons of roasted tomatillos. It's really a stew, but I'm going to call it a soup just because. Typical Mexican spicing, with the addition of mirepoix and a ridiculous amount of hominy. I modified the original recipe a lot, because it called for chicken breasts, and that's just silly. Thighs rule!

What's that? Of course it's pozole!

******

I saw that on the menu at a pleasant Italian restaurant in the Philadelphia suburbs. I get that there are lots of people who don't like the bite of alcohol and would prefer something that is on the sweet side. But...that's really pushing it.

Although I'll bet with a little work it could be an interesting drink, and not just a sugar bomb.

Speaking of Pennsylvania! Scrapple! This was at breakfast the next morning, also in the 'burbs. Nice and big too! And crispy. It was quite delicious, and much better than the sad and embarrassing version that I usually find in Philadelphia proper.

******

I bought that last month because I had never heard of it, and really, that's how one finds good bourbons that aren't stupidly priced. But it was crap. Oaky, dusty, without any of the sweet balance that those flavors need to make a well rounded bourbon.

On the other hand, the older brat tried it three weeks after I opened it and said that it really wasn't bad! I wonder whether that little bit of oxidation was enough to improve it?

******

I'm playing around with growing garlic, because I like garlic. Garlic is a good thing. And I like vampire movies too, so having a good supply of garlic on hand makes perfect sense to me.

But we had a spell of unseasonably warm weather, and the damned stuff sprouted! Hell. The books say it's going to be fine, but still...

******

I was at Costco a few weeks ago and bought the smallest pack of Halloween candy they had...the 10 pounder!

Dildo, why did you do that? You didn't have any trick-or-treaters last year, or the year before (I think).

Because hope springs eternal! And I like candy. I have a pretty significant sweet tooth, although every year I tell myself that THIS year I will control it. And every year I don't.

This pack even had one of my old-time favorites...a "Hundred Grand" bar!

Nope....nobody came by this year. Yet that bag is half empty! I wonder what happened.

******

******
We are in 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 November 03, 2024 04:00 PM (fwDg9)

2 Kind of a toss together fry tonight, ham potatoes and peppers, but did get 1 ripe , 1 3/4 ripe and a green Anaheim peppers from mini greenhouse and small handful of hot chili peppers. Still no frost here yet

Posted by: Skip at November 03, 2024 04:02 PM (fwDg9)

3 Boiled beef with boiled peanuts.

Posted by: Bertram Cabot, Jr. at November 03, 2024 04:04 PM (63Dwl)

4 Are we still carrying on about fries? Because there’s a special place in hell for people who make those ‘shoe string’ things and serve ‘em with burgers.

Posted by: CrotchetyOldJarhead at November 03, 2024 04:04 PM (3Ope8)

5 $100K bar

+1

Posted by: Martini Farmer at November 03, 2024 04:05 PM (Q4IgG)

6 Boiled beef, eh?

Made a fantastic braised beef shank last night for today's lunch. Basic veg, but a ton of tarragon. Added a bouquet garni of juniper berries, too. Served it over a nice herbed polenta. I'm in a very pleasant food coma right now.

Posted by: RedMindBlueState at November 03, 2024 04:05 PM (Wnv9h)

7 Willowed
298 284 I've never had a ketchup go to the bitter end before expiring, anyway.

Posted by: Warai-otoko at November 03, 2024 03:56 PM (DDGz9)
----
You actually read and go by expiry dates? They are all made up anyway. It's another form of Planned Obsolescence.

Posted by: Ciampino - Expiry date: when we need more of your money! at November 03, 2024 04:07 PM (i0xsb)

8 Gerber Ghost Pepper....hahahahaha!

Posted by: Dash my lace wigs! Catz for Trump! at November 03, 2024 04:08 PM (OX9vb)

9 My Instant Pot cookbook has been steering me right for a while now. A big step up from my slow cooker.

I made beef stroganoff that was amazing. I had made mistakes preparing it, but it did not matter.

Posted by: BourbonChicken at November 03, 2024 04:08 PM (lhenN)

10 Dang weather wouldn't cooperate. RMBS sent me his recipe for a mushroom/onion/wild rice soup and I so wanted to try it this weekend.

Posted by: Ben Had at November 03, 2024 04:08 PM (t8vHj)

11 Made a fantastic braised beef shank last night for today's lunch. Basic veg, but a ton of tarragon. Added a bouquet garni of juniper berries, too.

Posted by: RedMindBlueState at November 03, 2024 04:05 PM (Wnv9h)

That sounds a bit weird. Tarragon?

I'll bet you put maple syrup on French Toast!

Posted by: CharlieBrown'sDildo at November 03, 2024 04:08 PM (d9fT1)

12 Just pulled a Buddy's Detroit Style pizza out of the oven bubbly and crispy around the edges. It's a cheese pizza to which I added fresh mozz and anchovies. 🤌🏻

Posted by: All Hail Eris, Agent of Chaos at November 03, 2024 04:09 PM (kpS4V)

13 I have some boneless chicken pieces in the crockpot with some Kinder's Chile Verde rub. Hope I like it.

I've used this rub on pork, and it was great! Can't imagine why it wouldn't be good for chicken, as well.

Posted by: Dash my lace wigs! Catz for Trump! at November 03, 2024 04:10 PM (OX9vb)

14 Hello horde, cooked a pork loin roast in the pellet smoker last night. Very tasty and just made a killer sandwich with thin sliced leftovers, mozzarella mayo, stone ground and horseradish.

I’m fortified for the food thread.

Posted by: Pete Bog at November 03, 2024 04:10 PM (AUZi0)

15 Gerber Ghost Pepper....hahahahaha!
--

"Because babies don't projectile poop enough!"

Posted by: All Hail Eris, Agent of Chaos at November 03, 2024 04:11 PM (kpS4V)

16 I was honored last week to have my write-in about clarified butter featured. I didn't participate in the thread, but I did read it.

One late commenter who signed his comment GROSS said that separated milk solids are a great culinary ingredient in their own right. Makes sense! Those solids would be lactose and whey; sugar plus protein plus heat equals...Maillard reaction!

You can buy ghee at the store. In ghee, the milk solids are "toasted" and retained in the oil. Ghee will stand as much heat as any other oil, and it has a rich flavor from the converted sugar and protein.

Pure butter oil is shelf-stable and has a mild, almost neutral flavor. For some reason, I'm kind of hung-up on stability.

Milk solids coagulate at a higher temperature than the oil, so this temperature trick of mine should work to get a clean, efficient separation of the solids from the oil. But I've only seen it happen once, and it was an accident. Whether it's worth exploring the trackless depths of the Butter Geek Forest is a matter of personal preference.

Thanks to everyone for your ideas.

Posted by: Tom Perry at November 03, 2024 04:11 PM (MX0bI)

17 Wolcott is something I'm going to have to look into. Wasn't aware.

Posted by: Carlyl at November 03, 2024 04:11 PM (qqxKa)

18 I bought that last month because I had never heard of it, and really, that's how one finds good bourbons that aren't stupidly priced. But it was crap. Oaky, dusty, without any of the sweet balance that those flavors need to make a well rounded bourbon.

On the other hand, the older brat tried it three weeks after I opened it and said that it really wasn't bad! I wonder whether that little bit of oxidation was enough to improve it?

The sweet stuff must have settled out. You should store the bottle upside-down.

Posted by: mikeski at November 03, 2024 04:12 PM (DgGvY)

19 Tonight is homemade pizzas, bagged salad, and strawberries.

Halloween funfetti cupcakes for dessert (with tons more going to youth group with pineapple and grapes - Aldi's had cake mix and frosting for 50 cents each, so this was a no brainer for tonight and tomorrow again for the next set of kids)...

Posted by: Nova Local at November 03, 2024 04:12 PM (exHjb)

20 I'll bet you put maple syrup on French Toast!
----

Don't announce your phobias, CBD. You're making it too easy for the enemy to get information out of you.

Posted by: All Hail Eris, Agent of Chaos at November 03, 2024 04:13 PM (kpS4V)

21 That sounds a bit weird. Tarragon?

I'll bet you put maple syrup on French Toast!
Posted by: CharlieBrown'sDildo at November 03, 2024 04:08 PM

I put bearnaise on steak, though, which is flavored with....wait for it....

Posted by: RedMindBlueState at November 03, 2024 04:14 PM (Wnv9h)

22 I'm partial to authentic Pennsylvania Dutch Chicken Corn Noodle soup. The authenticity is debatable, but includes chunks of hardboiled egg, quarter sized homemade dumplings, white shoe peg corn, spring onions, chicken of course (white meat only), white onions, celery, carrots thinly shaved, parsley and a couple bay leaves, garlic, Kluski egg noodles, and the secret little flavor trick to offset the savory:

Keep some fresh corn to the side to run through the blender to add a little sweetness for balance to the stock.

Good stuff.

Posted by: Orson at November 03, 2024 04:14 PM (dIske)

23 RMBS sent me his recipe for a mushroom/onion/wild rice soup and I so wanted to try it this weekend.
Posted by: Ben Had at November 03, 2024 04:08 PM (t8vHj)

That sounds like something I'd like. I haven't eaten rice since my first round of keto several years ago, but I always liked wild rice.

Posted by: Dash my lace wigs! Catz for Trump! at November 03, 2024 04:14 PM (OX9vb)

24 That S’mores Tini? Hard pass.

Posted by: Elric Blade at November 03, 2024 04:14 PM (KIHAI)

25 I made a version of a reuben sandwich for lunch yesterday. Corned beef, pastrami, smoked havarti and sauerkruat on brown bread with hot horseradish.

Posted by: Ben Had at November 03, 2024 04:14 PM (t8vHj)

26 From the ast thread...

Yeah, I'm still not buying Heinz product, after 20 years of holding this grudge.
Posted by: BurtTC at November 03, 2024 02:0

Yes Burt, we too weren't buying Teresa's ketchup for yrs. Guess the Heinz family has been out of it for several yrs tho, bought up by one of the big food conglomerates.

Recently we found the best commercial Ketchup, damn great taste to Hunts 100% Natural. Truly a better taste than all the others, different even from Hunts. Try it, you'll like it!

Posted by: Farmer, with his own historical take at November 03, 2024 04:15 PM (55Qr6)

27 Dang weather wouldn't cooperate. RMBS sent me his recipe for a mushroom/onion/wild rice soup and I so wanted to try it this weekend.
Posted by: Ben Had at November 03, 2024 04:08 PM

No! I was going to ask you how that turned out.

Posted by: RedMindBlueState at November 03, 2024 04:15 PM (Wnv9h)

28 It will be Santa Fe Soup season soon.

Posted by: Quarter Twenty at November 03, 2024 04:15 PM (dg+HA)

29 I made a smoked salmon chowder yesterday. It will be lunch for a couple days next week. Then just now finished a Thai red curry with chicken. Will
Make a pot of rice and I have lunch for the week.

Have some tomato basil soup as well. Dinner with a grilled cheese sammich.

Mmmmm. I love autumn.

Posted by: nurse ratched, garbage at November 03, 2024 04:16 PM (B96Jb)

30 It's a cheese pizza to which I added fresh mozz and anchovies. 🤌🏻
Posted by: All Hail Eris, Agent of Chaos at November 03, 2024 04:09 PM (kpS4V)

Anchovies make everything wonderful. Even vanilla ice cream.

Posted by: Auspex at November 03, 2024 04:17 PM (j4U/Z)

31 CDB, tied to a chair, while a man with a German accent wearing leather gloves pours Maple Syrup on a plate of French Toast inches from his face.....

Zo, you think you can resist old man?

Posted by: pawn at November 03, 2024 04:17 PM (QB+5g)

32 Honey Chipotle Salmon tonight. Mulling over what else to have with it.

Posted by: Martini Farmer at November 03, 2024 04:17 PM (Q4IgG)

33 Happy food thread!

I have the same problem with our leftover candy. . . odd!

Posted by: Lizzy at November 03, 2024 04:17 PM (scDBq)

34 Wolcott is something I'm going to have to look into. Wasn't aware.

Posted by: Carlyl at November 03, 2024 04:11 PM (qqxKa)

Absolutely not a recommendation! It was pretty bad when I first opened it, and I haven't revisited it yet. I will for next week's Food Thread!

Posted by: CharlieBrown'sDildo at November 03, 2024 04:17 PM (d9fT1)

35 Dash, I'll bet RMBS won't mind if if I share the recipe with you.

Posted by: Ben Had at November 03, 2024 04:18 PM (t8vHj)

36 The key to French Toast is to fry it in oil. And then add copious amounts of butter. If you want to add sweeteners go for it.

Posted by: Carlyl at November 03, 2024 04:18 PM (qqxKa)

37 I put bearnaise on steak, though, which is flavored with....wait for it....

Posted by: RedMindBlueState at November 03, 2024 04:14 PM (Wnv9h)

I like Bearnaise sauce...about once a year.

Posted by: CharlieBrown'sDildo at November 03, 2024 04:19 PM (d9fT1)

38 Have some tomato basil soup as well. Dinner with a grilled cheese sammich.

Mmmmm. I love autumn.
Posted by: nurse ratched, garbage at November 03, 2024 04:16 PM (B96Jb)

I made several quarts of tomato bisque toward the end of summer. Time to get one of those out of the freezer.

Posted by: Dash my lace wigs! Catz for Trump! at November 03, 2024 04:20 PM (OX9vb)

39 Dash, I'll bet RMBS won't mind if if I share the recipe with you.
Posted by: Ben Had at November 03, 2024 04:18 PM

Not at all. Enjoy.

Posted by: RedMindBlueState at November 03, 2024 04:20 PM (Wnv9h)

40 That Gerber's Ghost Pepper? Here is my favorite (been around the bloc)

https://tinyurl.com/4pfuswhj

Posted by: Ciampino - Expression on Baby at November 03, 2024 04:20 PM (i0xsb)

41 Wolcott is just basic bourbon. I thought it was ok. Not actively unpleasant. Just ok. I think it’s another one of the 750 bourbon brands from the Buffalo Trace place.

Posted by: Elric Blade at November 03, 2024 04:21 PM (KIHAI)

42 35 Dash, I'll bet RMBS won't mind if if I share the recipe with you.
Posted by: Ben Had at November 03, 2024 04:18 PM (t8vHj)

Ooh, yes, please!

Posted by: Dash my lace wigs! Catz for Trump! at November 03, 2024 04:21 PM (OX9vb)

43 I like Bearnaise sauce...about once a year.
Posted by: CharlieBrown'sDildo at November 03, 2024 04:19 PM

It sounds odd, but it works really well.

Posted by: RedMindBlueState at November 03, 2024 04:21 PM (Wnv9h)

44 I've got a mess of ribs in the oven. Three hours at three hundred degrees. Not even wrapped in foil. Mustard, liquid smoke and Mrs Dash. Couldn't be easier and so delicious. And I always save the grease.

Posted by: Quarter Twenty at November 03, 2024 04:21 PM (dg+HA)

45 Scrapple!!! Growing up in semi-rural PA, we raised a hog or two a year for personal consumption. One of my jobs was to pick the head clean of usable meat from which Dad made great scrapple.

Posted by: Cosda at November 03, 2024 04:22 PM (cOy8+)

46 I think it’s another one of the 750 bourbon brands from the Buffalo Trace place.

Posted by: Elric Blade at November 03, 2024 04:21 PM (KIHAI)

How they keep them all straight is beyond me. But they sure have segmented the market.

As for the Wolcott? The store was touting it and one of the salesmen said he really liked it. Eh...it wasn't expensive, so I am not irritated, but it sure wasn't good.

Posted by: CharlieBrown'sDildo at November 03, 2024 04:23 PM (d9fT1)

47 Scrapple? Doof was cooking that stuff up at the TXMoMe. Asked if I wanted to try some but I refrained. Maybe another time.

With the weather getting cooler I will be making my world famous (to me) beef stew. Something that I can freeze and enjoy during the winter months.

Posted by: Scuba_Dude at November 03, 2024 04:23 PM (0XVad)

48
I have a cousin who marinates flank steak with a A-1 sauce and then grills it hot so you get a burnt crust. Then slices thin.

Outside summertime food. Pairs well with Islay island stuff, which makes everything taste better.

Posted by: Auspex at November 03, 2024 04:24 PM (j4U/Z)

49 One of my jobs was to pick the head clean of usable meat from which Dad made great scrapple.

Posted by: Cosda at November 03, 2024 04:22 PM (cOy8+)

Some of the best meat comes from odd places!

Posted by: CharlieBrown'sDildo at November 03, 2024 04:24 PM (d9fT1)

50 Black pepper Spam cooked in honey butter.
Don't knock it till you've fried it.

Posted by: Quarter Twenty at November 03, 2024 04:25 PM (dg+HA)

51 I will never judge anyone for French toast topping choices.

I'm a just butter my own self but to each their own.

Posted by: Carlyl at November 03, 2024 04:25 PM (qqxKa)

52 >>Gerber's Ghost Pepper

Heh. My bestie in 1st grade used to bring in cream cheese and jalapeno sandwiches for lunch -- no trading!!

Posted by: Lizzy at November 03, 2024 04:25 PM (scDBq)

53 15 Gerber Ghost Pepper....hahahahaha!
--

"Because babies don't projectile poop enough!"

Posted by: All Hail Eris, Agent of Chaos at November 03, 2024 04:11 PM (kpS4V)
----
One benefit? You'll know when it's time to change diapers from the smoke emanating ......

Posted by: Ciampino - Expression on Baby - priceless at November 03, 2024 04:26 PM (i0xsb)

54 Speaking of fall/winter soups I have to recommend the Serious Eats recipe for beef and barley soup. (Yes, I know there's a lot of hate for Kenji whatsit, but it's not his recipe.)

I made it with beef shanks last year because I had them but this year I made it with chuck roast (as in the recipe). It was amazingly addictive, even during warm weather.

Posted by: Art Rondelet of Malmsey at November 03, 2024 04:26 PM (FEVMW)

55 I think liquor store salesmen just tout things they're trying to get rid of. The Total Wine guy talked me into a silver tequila that didn't even taste like tequila (he didn't say that, just that a lot of people liked it.) Drank every drop just because, but was happy to get back to Exotico.

Posted by: skywch at November 03, 2024 04:26 PM (uqhmb)

56 I haven't been impressed with any of the stuff from Barton's. They make the Bourbon sold under the Kirkland label for Costco. The 1792 series is fairly pedestrian too.

Plus they're into all sorts of other spirits, not 'just' Bourbon.

YMMV

Posted by: Martini Farmer at November 03, 2024 04:27 PM (Q4IgG)

57 Hey, it looks like it's getting dark early. What happened?

Posted by: Quarter Twenty at November 03, 2024 04:27 PM (dg+HA)

58 Define toothsome for me. Yeah I could look it up on the Internet but this group can out Google Google.

Posted by: Northernlurker , Maple Syrup MAGA at November 03, 2024 04:27 PM (kTd/k)

59 "Black pepper Spam cooked in honey butter."

That sounds good!

Posted by: pawn at November 03, 2024 04:27 PM (QB+5g)

60 That soup up top looks tummy.

Posted by: Ciampino - pasta e faggioli at November 03, 2024 04:29 PM (i0xsb)

61 My favorite tequila:
https://youtu.be/U_JFLb1IItM

Posted by: Quarter Twenty at November 03, 2024 04:29 PM (dg+HA)

62 >>Some of the best meat comes from odd places!
Posted by: CharlieBrown'sDildo
*****
Not much of those hogs went waste. When they were stabbed we collected blood for an old Lithuaniaian lady to make blood sausage.

Posted by: Cosda at November 03, 2024 04:29 PM (cOy8+)

63 Currently salting Napa cabbage for kimchee.

Posted by: RedMindBlueState at November 03, 2024 04:29 PM (Wnv9h)

64 @15/All Hail Eris, Agent of Chaos: "Because babies don't projectile poop enough!"

"Roger infant, go with throttle up..."

Posted by: Grumpy and Recalcitrant at November 03, 2024 04:29 PM (O7YUW)

65 >>As for the Wolcott? The store was touting it and one of the salesmen said he really liked it. Eh...it wasn't expensive, so I am not irritated, but it sure wasn't good.

Did you try it over ice? Sometimes that helps a meh-Bourbon open up a bit too a decent or better Bourbon.

I prefer mine neat. But you got to try sometimes.

Posted by: garrett at November 03, 2024 04:29 PM (z/jjr)

66 Not much of those hogs went waste. When they were stabbed we collected blood for an old Lithuaniaian lady to make blood sausage.
Posted by: Cosda at November 03, 2024 04:29 PM

Everything but the oink.

Posted by: RedMindBlueState at November 03, 2024 04:30 PM (Wnv9h)

67 64 @15/All Hail Eris, Agent of Chaos: "Because babies don't projectile poop enough!"

"Roger infant, go with throttle up..."
Posted by: Grumpy and Recalcitrant at November 03, 2024 04:29 PM (O7YUW)

It would give a whole new meaning to "Let's light this candle!"

Posted by: Hour of the Wolf at November 03, 2024 04:30 PM (VNX3d)

68 I'v made Ina Garten's tomato soup recipe, which was fine except for the rice (yeah, really). However, her topping is great: grilled cheese croutons. Now I sometime make a grilled cheese w/thinly sliced bread and cut it up in lil'cubes to top the soup - the nieces love it!

Posted by: Lizzy at November 03, 2024 04:30 PM (scDBq)

69 Art Rondelet, I add a bottle of Guinness in my beef/ barley soup.

Posted by: Ben Had at November 03, 2024 04:30 PM (t8vHj)

70 Is honey-garlic butter a thing? It sounds weird but you never know.

Posted by: Carlyl at November 03, 2024 04:31 PM (qqxKa)

71 2 Grilled Cheese = favorite Burger Bun.

Posted by: garrett at November 03, 2024 04:31 PM (z/jjr)

72 >>Art Rondelet, I add a bottle of Guinness in my beef/ barley soup.

Great in Beef Stews, too!

Posted by: garrett at November 03, 2024 04:32 PM (z/jjr)

73 grilled cheese sandwich >>>>> chilled grease sandwich

Posted by: Captain Obvious, Laird o' the Sea, Radioactive Knight, Concertina Czar at November 03, 2024 04:32 PM (U1w17)

74 Did you try it over ice? Sometimes that helps a meh-Bourbon open up a bit too a decent or better Bourbon.

Posted by: garrett at November 03, 2024 04:29 PM (z/jjr)

No. When I buy a new bourbon I always try it neat. Then I move to ice if I am not impressed.

I might try it in a tasting glass and swirl it...that might be interesting.

Posted by: CharlieBrown'sDildo at November 03, 2024 04:33 PM (d9fT1)

75 60
yummy not tummy

Posted by: Ciampino - pasta e faggioli at November 03, 2024 04:33 PM (i0xsb)

76 I just watched a guy in Wales make a large pulled pork sandwich, complete with pickle, dip the whole thing in a batter then deep fry it.
I wish I had bookmarked it.

Posted by: gourmand du jour at November 03, 2024 04:34 PM (MeG8a)

77 Okay folks...I have to trim some chicken and make Gribenes That's chicken cracklins for you gentiles).

Behave!

Posted by: CharlieBrown'sDildo at November 03, 2024 04:34 PM (d9fT1)

78 This thread is timely. I had the best vegetable soup ever last night! It had sweet potatoes and fire roasted tomatoes, and chick peas, and…vegetables! It was so good I have to ask for the recipe. I actually won’t mind prepping the sweet poatoes to make this delicious comfort bowl.

Posted by: kallisto at November 03, 2024 04:34 PM (srk4T)

79 If nothing else , this is the actual time

Posted by: Skip at November 03, 2024 04:34 PM (fwDg9)

80 "I think liquor store salesmen just tout things they're trying to get rid of."

When we're undecided about what to order at a restaurant we narrow the choices we ask the server what he/she would choose. It's always very telling about both the restaurant and the server. If they say, "Lots of people like the salmon," they are promoting what the restaurant is trying to get rid of and you can't trust them. If they say, "the salmon is my favorite" or "the chicken is the best thing on the menu," that's an honest recommendation.

We tip accordingly.

Posted by: Art Rondelet of Malmsey at November 03, 2024 04:35 PM (FEVMW)

81 >>I might try it in a tasting glass and swirl it...that might be interesting.

Even a drop or two of cool water can open up an otherwise boring sipper.

Try it out...at least you will use more of it!

Posted by: garrett at November 03, 2024 04:35 PM (z/jjr)

82 76 I just watched a guy in Wales make a large pulled pork sandwich, complete with pickle, dip the whole thing in a batter then deep fry it.
I wish I had bookmarked it.
Posted by: gourmand du jour at November 03, 2024 04:34 PM (MeG8a)

That definitely falls into "way too much" category...

I mean, you add a pickle to cut through the fattier meat and the sweetness...adding a (probably) sweet batter and then deep frying it is just wrong...not to mention, sitting wet meat on the bread inside will end up sogging the crust as you fry...

Posted by: Nova Local at November 03, 2024 04:36 PM (exHjb)

83 I love a stew with different beans, lentils, potatoes, etc. thickened so it isn't runny. Small pasta in it is also good. It's to kill for the next day.

Posted by: Ciampino - pasta e faggioli FTW at November 03, 2024 04:36 PM (i0xsb)

84 If nothing else , this is the actual time

Posted by: Skip at November 03, 2024 04:34 PM (fwDg9)

Yup. Apparently Pixy's system is incapable of time correction. So we get the correct time for six months a year, and the other six months the cobloggers have to fix the post time for each post.

Posted by: CharlieBrown'sDildo at November 03, 2024 04:36 PM (d9fT1)

85 Dude......DUDE! PORK rules, especially wild pork, in posole. And Wolcott bourbon? Never, EVER buy any liquor from Total Wine's Spirit's Direct line. ALL crap. Trust me.

Posted by: Greywolf at November 03, 2024 04:37 PM (xku+W)

86 So CBD has a weather machine AND a time machine??

*scribbles notes*

Posted by: Quarter Twenty at November 03, 2024 04:38 PM (dg+HA)

87 Thanks for the food thread cbd.

I bet that scrapple tasted as good as it looked.

Yuk.

Posted by: San Franpsycho at November 03, 2024 04:38 PM (RIvkX)

88 A local place I go has a different homemade Soup on the Menu every day...often two!

I'd say 4/5 times a week it is the best choice on the menu.

Posted by: garrett at November 03, 2024 04:38 PM (z/jjr)

89 Stuffed peppers in the oven.

Posted by: Mr Aspirin Factory, garbage human at November 03, 2024 04:39 PM (dR6yv)

90 Ben Had--

I love me some Guinness in a stew. I just polished off some Guinness beef stew last night. I'll have to try it in the soup as well!

Posted by: Art Rondelet of Malmsey at November 03, 2024 04:40 PM (FEVMW)

91 Going to Edley's voted best BBQ in Nashville. We'll see.

Posted by: Tuna at November 03, 2024 04:40 PM (oaGWv)

92 Scrapple is awesome! Rapa is the best.

Posted by: Doof at November 03, 2024 04:40 PM (Uxk2O)

93 So many things I don’t eat because it has cilantro in it that I can’t pick out.

Posted by: Sebastian Melmoth at November 03, 2024 04:41 PM (D6PGr)

94 S'mores Tini?

Triple the vodka and it won't be too sweet.

Posted by: no one of any consequence at November 03, 2024 04:41 PM (+H2BX)

95 Grilled cheese can be done in so many fantastic ways. But it has to be just bread, butter and cheese. Adding anything else makes it no longer grilled cheese.

Posted by: Carlyl at November 03, 2024 04:41 PM (qqxKa)

96 Watching National Treasure, sadly Ben Franklin did suggest screwing with clocks first.

Posted by: Skip at November 03, 2024 04:41 PM (fwDg9)

97 Gonna try some pomegranate in some granola with pecans and Greek yogurt l tomorrow for breakfast.

Posted by: CrotchetyOldJarhead at November 03, 2024 04:42 PM (3Ope8)

98 Watching National Treasure, sadly Ben Franklin did suggest screwing with clocks first.
Posted by: Skip at November 03, 2024 04:41 PM (fwDg9)

As a joke. Unfortunately, our jokes in Congress took it seriously.

Posted by: Hour of the Wolf at November 03, 2024 04:42 PM (VNX3d)

99 I have an interesting pumpkin pie going in the oven right now. It combines the very old with the very new. The entire recipe (Ladies Improvement League of Columbus, N.D., 1916):

One cup stewed pumpkin, one-half cup milk, one-half cup sweet cream, two-thirds cup sugar, salt, two eggs, spice to suit.

And then, I’m combining it with the pie crust from Rose Levy Beranbaum’s Baking Bible, which goes into incredible detail, and which I couldn’t follow completely anyway because she recommends the room temperature be around 62° or so. I refrigerated the flour, froze the cream cheese and butter (unsalted, naturally), kneaded it in a ziplock bag, removed it and wrapped it in plastic wrap for the fridge, rolled it out on two lengths of plastic wrap arranged crosswise to each other, with another length on top, removing occasionally to turn over and dust each side with flour…

It did, in fact, make for the easiest transfer of pie crust from rolling to pan than I’ve seen before, but it’s going to have to be pretty amazing to make the extra work worth not just mixing some flour, butter, and beer, rolling out, and baking.

Posted by: Stephen Price Blair at November 03, 2024 04:42 PM (EXyHK)

100 Off topic in search of topic...was there a gun thread this weekend? Or are my eyes crossed?

Posted by: Wtp at November 03, 2024 04:42 PM (4cfLi)

101 @88 That sounds like a lot of work for the restaurant, two soups a day. But homemade soup is sooo good.

Posted by: haffhowershower at November 03, 2024 04:43 PM (NMT5x)

102 QUICK REFERENCE GUIDE TO SPACE ACTIVITY FOR NOVEMBER 3rd

SpaceX - Falcon 9 - Starlink 6-77
SLC-40 - Cape Canaveral SFS - Space Affairs Live
Launch Date: November 3, 2024
Launch Time: 4:57 p.m. EST, 2157 UTC, 22:57 CET

https://www.youtube.com/live/1zTBnc-NGvQ

VERY SOON!!

Posted by: Ciampino - no pasta e faggioli before launch at November 03, 2024 04:43 PM (i0xsb)

103 Off topic in search of topic...was there a gun thread this weekend? Or are my eyes crossed?
Posted by: Wtp at November 03, 2024 04:42 PM (4cfLi)

Gun Thread comes after the Food Thread on Sundays. You haven't missed it!

Posted by: Hour of the Wolf at November 03, 2024 04:44 PM (VNX3d)

104 I just watched a guy in Wales make a large pulled pork sandwich, complete with pickle, dip the whole thing in a batter then deep fry it.
I wish I had bookmarked it.
Posted by: gourmand du jour

I'm sure that's available at the Minnesota or Wisconsin State Fairs. And probably a dozen other nearby states.

MN had deep-fried ranch dressing this year.

No idea if they had buffalo-wing-flavored sauce to dip it in.

Posted by: mikeski at November 03, 2024 04:44 PM (DgGvY)

105 At a friend's house this afternoon and even though the NFL can lick a sweaty taint, we enjoyed watching the Ravens whoop ass today. We did shots every time the Ravens scored. I may or may not be hammered

Posted by: Doof at November 03, 2024 04:44 PM (Uxk2O)

106 >>she recommends the room temperature be around 62° or so. I refrigerated the flour, froze the cream cheese and butter (unsalted, naturally), kneaded it in a ziplock bag, removed it and wrapped it in plastic wrap for the fridge, rolled it out on two lengths of plastic wrap arranged crosswise to each other, with another length on top, removing occasionally to turn over and dust each side with flour…

This is how I make my Pie Crust, essentially. Not in the bag though. In a Bowl with a Pastry Cutter. Which also goes into the freezer for a couple hours before I mix.

Works flawlessly.

Posted by: garrett at November 03, 2024 04:45 PM (z/jjr)

107 Cooked the pumpkin seeds from the jack-o'-lantern. Seasoned them heavenly with MSG. They were as addictive as Doritos.

Posted by: Quarter Twenty at November 03, 2024 04:45 PM (dg+HA)

108 My best friend (male and we are not homos) is coming for a visit tomorrow. He likes Woodford Reserve. I like Buffalo Trace. We are going to have a "tasting contest."

Posted by: no one of any consequence at November 03, 2024 04:45 PM (+H2BX)

109 They've been flogging Wolcott at the Total Wine.

That told me to stay away.

TW seems to specialize in 2nd or 3rd tier liquor brands that while not actively bad , are thin or weak tasting or without depth.

On rare occasion they tout some good stuff just not very often.

Posted by: naturalfake at November 03, 2024 04:45 PM (eDfFs)

110 I swear, we need an AoS Booze weekly thread.

Posted by: Greywolf at November 03, 2024 04:45 PM (xku+W)

111 >>Gun Thread comes after the Food Thread on Sundays. You haven't missed it!

Ah. I'm usually drinking by then so...thx

Posted by: Wtp at November 03, 2024 04:45 PM (4cfLi)

112 I made quiche tonight, for the first time using store bought crust. I messed up with the crust but the filling is good: spinach, onion, and a combo of Green Goddess Gouda and Swiss cheese.

I wish I had some tomatoes that I could slice up on the side.

Posted by: kallisto at November 03, 2024 04:45 PM (srk4T)

113 >>That sounds like a lot of work for the restaurant, two soups a day. But homemade soup is sooo good.

I know! It's a Butcher Shop / Deli setup operated by a Local Rancher and their Family.

It's awesome.

Posted by: garrett at November 03, 2024 04:45 PM (z/jjr)

114 IIRC there was a gun thread but the MSG Nazi rally thread was above it.

Posted by: Tuna at November 03, 2024 04:46 PM (oaGWv)

115 >>My best friend (male and we are not homos) is coming for a visit tomorrow. He likes Woodford Reserve. I like Buffalo Trace. We are going to have a "tasting contest."

Rabbithole - Dareringer is a fav here.

Posted by: garrett at November 03, 2024 04:47 PM (z/jjr)

116 Time for pumpkin ravioli when it cools off.

Posted by: Ben Had at November 03, 2024 04:47 PM (t8vHj)

117 Just got in from camp cleanup day, seven straight hours raking pine needles from around the swimming pond. After helping a friend split and stack wood all yesterday afternoon.
Just in time to see Patriots lose in overtme.
Beef stew looks good. I have no food. Too tired to care.

Posted by: From about That Time at November 03, 2024 04:48 PM (4780s)

118 I LOVE 100,000 Grand Bars! When putting together Halloween candy bundles this year, not one of the little darlings got one of those, cuz I saved them all for me, me, me 🤣🤣🤣

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief at November 03, 2024 04:48 PM (SRRAx)

119 >>Time for pumpkin ravioli when it cools off.

Pumpkin with a small dollop of Mascarpone in a tender pillow of Pasta.

So good.

Posted by: garrett at November 03, 2024 04:49 PM (z/jjr)

120 With my cold / cough I have been having a hankering for Thai Tom Yum soup.
There's a couple of places that have decent versions of this, but I wish I could have powdered packets to easily make some at home.

Posted by: vmom stabby stabby stabby stabby stabamillion at November 03, 2024 04:49 PM (gDlxJ)

121 I LOVE 100,000 Grand Bars! When putting together Halloween candy bundles this year, not one of the little darlings got one of those, cuz I saved them all for me, me, me 🤣🤣🤣
Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies' Brigade plucky comic relief

Sounds like you have your priorities in order!

Posted by: Hour of the Wolf at November 03, 2024 04:49 PM (VNX3d)

122 Oh, oh, oh. Since I have good advice at hand here, which is the better Scots whisky: Jameson Black Barrel or GlenDronach original 12 ?

My friend wants to give me my choice.

Posted by: no one of any consequence at November 03, 2024 04:49 PM (+H2BX)

123 78 This thread is timely. I had the best vegetable soup ever last night! It had sweet potatoes and fire roasted tomatoes, and chick peas, and…vegetables! It was so good I have to ask for the recipe. I actually won’t mind prepping the sweet poatoes to make this delicious comfort bowl.
Posted by: kallisto at November 03, 2024 04:34 PM (srk4T)

You'd probably enjoy thanksgiving leftovers soup if you like sweet potato...use your leftover turkey stock, your mashed potato and sweet potato, your cran sauce, and all your veg (as in start with your fresh carrots, celery, onion for the base and then later add all your cooked veg)...it's pretty great.

I've even tossed stuffing in...

Posted by: Nova Local at November 03, 2024 04:49 PM (exHjb)

124 I like all the Coppola wines. Good value for the quality taste.

Posted by: Sebastian Melmoth at November 03, 2024 04:50 PM (D6PGr)

125 No Soup For You!!!

When I was not yet 29, there was a restaurant in the town where I was going to school that offered soup as an alternate to salad. Two choices were split pea and lentil, *not* what I normally would have liked, but they did an excellent job.

Of course it went out of business a few years after I graduated.

Posted by: Helena Handbasket at November 03, 2024 04:51 PM (0s6uJ)

126 Cooked the pumpkin seeds from the jack-o'-lantern.

They are good. I don’t use MSG, though (nothing against it, but salt and butter works fine for me).

My pumpkin pie is from the eyes, nose, and mouth of old Jack. Just a little over a cup’s worth of “stewed pumpkin”.

Posted by: Stephen Price Blair at November 03, 2024 04:51 PM (EXyHK)

127 My best friend (male and we are not homos) is coming for a visit tomorrow. He likes Woodford Reserve. I like Buffalo Trace. We are going to have a "tasting contest."

Rabbithole - Dareringer is a fav here.
Posted by: garrett at November 03, 2024 04:47 PM (z/jjr)
———

Dudes should always keep Colt 45 around. If you crack open a can of Colt 45, hot 80s black girls with big hair will magically appear. Works every time.

Posted by: Elric Blade at November 03, 2024 04:51 PM (KIHAI)

128 TODAY I LEARNED ... that Swiss Steak does not have its roots in the country Switzerland ... Rather, the name derives from the culinary technique of “swissing,” or tenderizing a tough cut of meat (usually by pounding and dredging in seasoned flour before browning) ... I made some yesterday with bottom round steaks and was very pleased with the results using my Instant Pot ... Basic recipe calls for tomatoes and onions, but I also sliced and added a pair of sad-looking green peppers (found hiding in the back of the fridge) as well as some canned mushrooms.

Posted by: Kathy at November 03, 2024 04:51 PM (qpw89)

129 Posted by: CrotchetyOldJarhead at November 03, 2024 04:42 PM (3Ope

Your comment reminded me I have a pomegranate somewhere in this house. I think I’ll have it for lunch tomorrow.

A friend of mine uses pomegranate seeds to garnish butternut squash soup. At Christmas she adds chopped chives to make it look Christmasy.

Posted by: kallisto at November 03, 2024 04:51 PM (srk4T)

130 Jameson is Irish whisky.

Posted by: No Irish! at November 03, 2024 04:52 PM (Dulw0)

131 "If you crack open a can of Colt 45, hot 80s black girls with big hair will magically appear. Works every time."

*scribbles more notes*

Posted by: Quarter Twenty at November 03, 2024 04:53 PM (dg+HA)

132 With reference to Total Wine-

For instance, some of their Doc Stinson bourbons are good like the

Doc Stinson Bossa Nova Bourbon

Which is finished in amburana wood. Gives a cinnamon bun vibe. Good stuff.

Posted by: naturalfake at November 03, 2024 04:53 PM (eDfFs)

133 Yeah, I was wondering where the Swiss got the bell peppers.

Posted by: no one of any consequence at November 03, 2024 04:53 PM (+H2BX)

134 Previously mentioned and at risk of being considered "declasse" I've gone to making grilled cheese in the waffle iron.

Posted by: gourmand du jour at November 03, 2024 04:53 PM (MeG8a)

135 no one, how much peat do you like?

Posted by: Ben Had at November 03, 2024 04:54 PM (t8vHj)

136 This is how I make my Pie Crust, essentially. Not in the bag though. In a Bowl with a Pastry Cutter. Which also goes into the freezer for a couple hours before I mix.

I will put the dough into the fridge between making the crust and making the filling. And if I remember, I’ll put the pie tin, bowl, and pastry cutter in the freezer or fridge depending on which has room before I start making it.

I don’t set the AC to 62°, though, nor make it a point to crisscross the plastic wrap…

Posted by: Stephen Price Blair at November 03, 2024 04:54 PM (EXyHK)

137 They've been flogging Wolcott at the Total Wine.

That told me to stay away.

Posted by: naturalfake at November 03, 2024 04:45 PM (eDfFs)

Their wine selections are suspect too.

Posted by: CharlieBrown'sDildo at November 03, 2024 04:55 PM (d9fT1)

138 Tea and pumpkin seeds. Gonna have to do.

Posted by: From about That Time at November 03, 2024 04:55 PM (4780s)

139 >>Previously mentioned and at risk of being considered "declasse" I've gone to making grilled cheese in the waffle iron.

A Grill Press is essential for awesome Grilled Cheese.

At the very least, a teapot filled with water and a folded paper towel.
But you need the even pressure of a press to get a great sear on the bread.

Posted by: garrett at November 03, 2024 04:55 PM (z/jjr)

140 126 Cooked the pumpkin seeds from the jack-o'-lantern.

They are good. I don’t use MSG, though (nothing against it, but salt and butter works fine for me).

My pumpkin pie is from the eyes, nose, and mouth of old Jack. Just a little over a cup’s worth of “stewed pumpkin”.
Posted by: Stephen Price Blair at November 03, 2024 04:51 PM (EXyHK)

I roasted my pumpkin in pieces with sweet potato and carrot and used a ton of black pepper (and a little salt) and finished with some maple syrup...it was great. 1st time I bothered saving the cut outs of the pumpkin to use (but kids did cut out a lot)...

Posted by: Nova Local at November 03, 2024 04:55 PM (exHjb)

141
---
making grilled cheese in the waffle iron
---

George Foreman would like a word...

Posted by: Quarter Twenty at November 03, 2024 04:56 PM (dg+HA)

142 With my cold / cough I have been having a hankering for Thai Tom Yum soup.
There's a couple of places that have decent versions of this, but I wish I could have powdered packets to easily make some at home.
Posted by: vmom stabby stabby stabby stabby stabamillion at November 03, 2024 04:49 PM (gDlxJ)
===

I buy it in cubes in the Asian market. A little shrimp paste and some shrimps and there ya go. We add lots of cilantro too.

Posted by: San Franpsycho at November 03, 2024 04:56 PM (RIvkX)

143 >>I don’t set the AC to 62°

I just open the windows here as it is usually cold outside.

Posted by: garrett at November 03, 2024 04:56 PM (z/jjr)

144 "Jameson is Irish whisky."

Indeed you are correct. But is it from Ireland or Northern Ireland?

LOL. No need to answer. My Dad, a Catholic liked Bushmills. My Mom, a Methodist liked to tease him about it being made in Belfast.

Posted by: no one of any consequence at November 03, 2024 04:56 PM (+H2BX)

145 Not much of those hogs went waste. When they were stabbed we collected blood for an old Lithuaniaian lady to make blood sausage.

Posted by: Cosda at November 03, 2024 04:29 PM (cOy8+)

Blood sausage is hard to find in these parts. I found some Irish stuff at a food store in Houston specializing in English mfg food stuffs. Not up to what I was used to in England.

Posted by: javems at November 03, 2024 04:56 PM (8I4hW)

146 TODAY I LEARNED ... that Swiss Steak does not have its roots in the country Switzerland ... Rather, the name derives from the culinary technique of “swissing,” or tenderizing a tough cut of meat (usually by pounding and dredging in seasoned flour before browning) ... I made some yesterday with bottom round steaks and was very pleased with the results using my Instant Pot ... Basic recipe calls for tomatoes and onions, but I also sliced and added a pair of sad-looking green peppers (found hiding in the back of the fridge) as well as some canned mushrooms.
Posted by: Kathy at November 03, 2024 04:51 PM (qpw89)

Would you be surprised that German Chocolate cake is not from Germany?

Posted by: Sebastian Melmoth at November 03, 2024 04:56 PM (D6PGr)

147 I swear, we need an AoS Booze weekly thread.
Posted by: Greywolf

* looks around *

This ain't it?

Posted by: mikeski at November 03, 2024 04:57 PM (DgGvY)

148 My wife once worked for Spec's, a big chain like Total Wine. They got commissions for pushing certain inventory (so much per bottle they sold). So they push those brands. Their recommendations are not to be trusted.

Posted by: No Irish! at November 03, 2024 04:57 PM (Dulw0)

149 If you all like Soups, Parsnips are a great addition. Whether you roast them or use them in the stock.
They add a great texture to soup and a great root veg to stews.

Posted by: garrett at November 03, 2024 04:57 PM (z/jjr)

150 "If you crack open a can of Colt 45, hot 80s black girls with big hair will magically appear. Works every time."

*scribbles more notes*

BRB, running to liquor store

Posted by: haffhowershower at November 03, 2024 04:57 PM (NMT5x)

151 Posted by: vmom stabby stabby stabby stabby stabamillion at November 03, 2024 04:49 PM

Kapow Kitchen has good Tom Yum soup, and yes, it is great for when you have a cold.

Have you been to Bamboo House of Noodle? They have great soups, a Vietnamese Hot and Sour soup that is worth the drive for me. I think you live a lot closer to their restaurants.

Posted by: kallisto at November 03, 2024 04:57 PM (srk4T)

152 Speaking of Total Wine, working in Delaware next Saturday, maybe a possible side trip home if not a hard day.

Posted by: Skip at November 03, 2024 04:58 PM (fwDg9)

153 oh. Since I have good advice at hand here, which is the better Scots whisky: Jameson Black Barrel or GlenDronach original 12 ?

My friend wants to give me my choice.
Posted by: no one of any consequence at November 03, 2024 04:49 PM (+H2BX)

——-
Jameson is IRISH whiskey and not particularly eventful. Ok, but kinda bland. Typical mass market booze. I would go with GlenDronach if only for the much better name.

Posted by: Elric Blade at November 03, 2024 04:58 PM (KIHAI)

154 Now do Black Forest Ham...

Posted by: Quarter Twenty at November 03, 2024 04:59 PM (dg+HA)

155 My wife was from a Northern family that did pie crusts that were a pain in the ass to make.

My mom was from the South and used oil. So easy, so flaky. LOL

Gotta make a pecan pie for Thanksgiving.

Posted by: no one of any consequence at November 03, 2024 04:59 PM (+H2BX)

156 SpaceX launch scrubbed - a problem during LOX fueling.

Posted by: Ciampino - it was a Hold, hold, hold at November 03, 2024 04:59 PM (i0xsb)

157 Posted by: garrett at November 03, 2024 04:57 PM (z/jjr)

I can’t say enough about the lowly parsnip, especially in soup

Posted by: kallisto at November 03, 2024 04:59 PM (srk4T)

158 Blood sausage is hard to find in these parts.

Posted by: javems at November 03, 2024 04:56 PM (8I4hW)

Good.

I remember eating it as a kid and hating it. Then as an adult I stopped for lunch someplace in Paris and figured..."What the hell. I should try it again."

Eh. It wasn't awful, but I won't look for it on the menu.

Posted by: CharlieBrown'sDildo at November 03, 2024 05:00 PM (d9fT1)

159 Getting about time to make my World Famous Butternut Squash and Italian Sausage Soup. It's a pain to make but damn...

Posted by: javems at November 03, 2024 05:00 PM (8I4hW)

160 Elric Blade,

Thank you. I told my friend "Don't bring it. I will be there in January (Lord willing).

I knew that I would get good advice here. Thank you.

Posted by: no one of any consequence at November 03, 2024 05:01 PM (+H2BX)

161 At my local Chinese restaurant I order their large bowl of Hot and Sour soup and their garlic chicken and shrimp dish.

I mix both together and call it Chinese gumbo.

Posted by: Sebastian Melmoth at November 03, 2024 05:01 PM (D6PGr)

162 >>I can’t say enough about the lowly parsnip, especially in soup

*Fistbump*

Posted by: garrett at November 03, 2024 05:01 PM (z/jjr)

163 Where is your salsa made?

https://youtu.be/vbp9UrwC-mI

Posted by: Quarter Twenty at November 03, 2024 05:01 PM (dg+HA)

164 I think anything called “Total” X is sus. Like “Total Asscrack.” Not my thing.

I gotta go. I popped a Colt 45 last night (no joke) and two hot black girls are coming over later (ditto). Works every time, but sometimes the reaction is very delayed …

Posted by: Elric Blade at November 03, 2024 05:02 PM (KIHAI)

165 153
Jameson is IRISH whiskey and not particularly eventful. Ok, but kinda bland. Typical mass market booze. I would go with GlenDronach if only for the much better name.

Posted by: Elric Blade at November 03, 2024 04:58 PM (KIHAI)
----
Concur. Always go with the Scotch.
I've tried Jameson and was not impressed. Drinkable though.

Posted by: Ciampino - We don't have to say Scottish whisky at November 03, 2024 05:03 PM (i0xsb)

166 Wife wanted Velvet Chicken Soup this past week. She had it out and wanted me whoop her up a batch. Found couple of recipes online. Looked very rich*. Called for milk and cream. I subbed 2% and added lots of veggies. Tossed in a shredded a rotisserie chicken. Pretty good.

*Wife has half a pancreas and doesn't handle rich foods well.

Posted by: olddog in mo at November 03, 2024 05:03 PM (hw0h/)

167 "I can’t say enough about the lowly parsnip, especially in soup"

I bought some parsnips for a pot roast. The power went out and I chose to make the pot roast in a dutch oven on a Coleman propane stove.

The power was out for days.

That was the best pot roast I have ever enjoyed.

Posted by: no one of any consequence at November 03, 2024 05:04 PM (+H2BX)

168 I can’t say enough about the lowly parsnip, especially in soup
Posted by: kallisto

Rutabaga, parsnips, turnip and beets all roasted together with some sweet potatoes. Just some olive oil salt and pepper.

Fantastic

Posted by: nurse ratched, garbage at November 03, 2024 05:04 PM (ytBBc)

169 Total Hot Sauce might be interesting.

Posted by: Quarter Twenty at November 03, 2024 05:05 PM (dg+HA)

170 Eh. It wasn't awful, but I won't look for it on the menu.

Posted by: CharlieBrown'sDildo at November 03, 2024 05:00 PM

Not the kind of stuff I usually like but I found it good in English breakfasts.

I have eaten raw blood dishes that were expected of me. I kept a half pint of Gin in my pants pocket especially for those instances. One bite, one glug

Posted by: javems at November 03, 2024 05:05 PM (8I4hW)

171 From some advice I got here, I went to the store and asked the clerk for a mild Scotch. It was great. But, I can get a better bourbon for the money.

Posted by: no one of any consequence at November 03, 2024 05:06 PM (+H2BX)

172 Total Ho.

See what you get? Nuff said.

Posted by: haffhowershower at November 03, 2024 05:07 PM (NMT5x)

173 >> It wasn't awful, but I won't look for it on the menu.

I have had cured sausage that was essentially a blood sausage. Not bad.
But I wouldn't choose it over any other Cured Suasage.

Posted by: garrett at November 03, 2024 05:07 PM (z/jjr)

174 >>> 168
==
Rutabaga, parsnips, turnip and beets all roasted together with some sweet potatoes. Just some olive oil salt and pepper.

Fantastic
Posted by: nurse ratched, garbage at November 03, 2024 05:04 PM (ytBBc)

Equal amounts of each veggie? I might have to try that for one of the holiday meals.

Posted by: Helena Handbasket at November 03, 2024 05:07 PM (0s6uJ)

175 "The power went out." That was a huge storm here 9 years ago.

Posted by: no one of any consequence at November 03, 2024 05:08 PM (+H2BX)

176 Blood sausage is hard to find in these parts.

Posted by: javems at November 03, 2024 04:56 PM (8I4hW)

Good.

I remember eating it as a kid and hating it. Then as an adult I stopped for lunch someplace in Paris and figured..."What the hell. I should try it again."

Eh. It wasn't awful, but I won't look for it on the menu.
Posted by: CharlieBrown'sDildo
+++
I was in Paris TX a few weeks ago. Visited a couple of restaurants there. Didn't see any blood sausage on the menu.

Posted by: Florida Peasant at November 03, 2024 05:08 PM (Lo97M)

177 Equal amounts of each veggie? I might have to try that for one of the holiday meals.
Posted by: Helena Handbasket

Sure! Throw in some purple carrots too!

Posted by: nurse ratched, garbage at November 03, 2024 05:08 PM (NH1wh)

178 >>Equal amounts of each veggie?

Pretty much.

Add some Shallots or Onion and toss with Olive Oil, Salt, Pepper and Fresh Thyme and Sage.

Really tasty stuff.

Posted by: garrett at November 03, 2024 05:08 PM (z/jjr)

179 Oh, and a light drizzle of honey.

Posted by: garrett at November 03, 2024 05:09 PM (z/jjr)

180 I actually like Jameson. Nothing special, but perfectly drinkable. Near the same price point is Tullamore Dew, which is better.

I've never had Jameson Black Barrel, which will likely be significantly different, as it is finished in American oak, sherry, and charred bourbon casks. I suspect that produces a more complicated, but nice drink.

Irish doesn't seem much loved these days. But I like its simplicity.

Posted by: No Irish! at November 03, 2024 05:09 PM (Dulw0)

181 I started using parsnips in my pot roasts cuz I noticed the Limeys always used them with their Sunday Roasts. Delicious.

They're great roasted as a side alone or mixed with carrots.

Posted by: naturalfake at November 03, 2024 05:09 PM (eDfFs)

182 We keep talking up Parsnips and they are going to get expensive...like hanger steaks!

Posted by: garrett at November 03, 2024 05:10 PM (z/jjr)

183
Rutabaga, parsnips, turnip and beets all roasted together with some sweet potatoes. Just some olive oil salt and pepper.

Fantastic
Posted by: nurse ratched, garbage at November 03, 2024 05:04 PM (ytBBc)

Take the leftovers and blend with chicken or veggie broth, sauteed onion, garlic, celery and carrots, and if you are so inclined, add a dash of heavy cream and heat, and you have a sublime roasted root vegetable soup!!

Posted by: Moki at November 03, 2024 05:11 PM (wLjpr)

184 I really don't like Irish Whiskey, yet drink Scotch

Posted by: Skip at November 03, 2024 05:11 PM (fwDg9)

185 BUTTERNUT SQUASH STUFFED WITH SAUSAGE, SPINACH, PECANS & CRANBERRIES ... Am hoping to try this one for Thanksgiving Dinner ... Sounds pretty easy and -- best of all -- the directions say it can be made ahead, frozen, and reheated ... Here's the link in case anyone else is looking for a new Turkey Day side:
https://tinyurl.com/3t2kwv5w

Posted by: Kathy at November 03, 2024 05:11 PM (qpw89)

186
Herself has a Apple pie ready, Pillsbury crust, Northern Spys, a half stick of butter, cinnamon, cane sugar... excuse me...

Posted by: Auspex at November 03, 2024 05:11 PM (j4U/Z)

187 Different kind of Fish & Chips recipe, suitable for parties:

Goldfish Crackers and Ruffles!

Posted by: Hour of the Wolf at November 03, 2024 05:11 PM (VNX3d)

188 Oh, man...you can't get Northern Spies out here.

I am jealous.

Posted by: garrett at November 03, 2024 05:12 PM (z/jjr)

189 182 We keep talking up Parsnips and they are going to get expensive...like hanger steaks!
Posted by: garrett at November 03, 2024 05:10 PM (z/jjr)

They already are - three parsnips for four bucks at our local walmart. I make vegetable stew and vegetable pot pie as a side dish, and the parsnips and turnips are a necessary but increasingly expensive component.

Posted by: Moki at November 03, 2024 05:13 PM (wLjpr)

190 Back in the 70s one did not go into an Irish pub in Boston and dare ask for a Scotch. That was fighting words. It was during the troubles in N. Ireland and I, a sxotch drinker, was warned.
I doubt that a Scottish pub would have been belligerent if one asked for an Irish whiskey. Probably just get served.

Posted by: Ciampino - Don't have to say Scottish whisky at November 03, 2024 05:15 PM (i0xsb)

191 My wife makes an awesome vegetable soup that is perfect for a cold winter day. We don't get many cold days down here.
So, she tries to time it just right.

Posted by: Florida Peasant at November 03, 2024 05:15 PM (Lo97M)

192 We have a very simple beef, vegetable soup we make year round. Although, it is "better" during the fall and winter. Or so my brain tells me.

Posted by: Martini Farmer at November 03, 2024 05:17 PM (Q4IgG)

193 Back in the 70s one did not go into an Irish pub in Boston and dare ask for a Scotch. That was fighting words.

Posted by: Ciampino - Don't have to say Scottish whisky at November 03, 2024 05:15 PM (i0xsb)

Ordering a "Black And Tan" at an Irish pub in San Francisco in the 90s was problematic. "Half and Half" was the peaceful term.

Posted by: CharlieBrown'sDildo at November 03, 2024 05:18 PM (d9fT1)

194 My local Costco finally got some of their Kirkland brand pre cooked bacon. It's pretty good but if you want it crispy you still have to cook it a bit. I heard bacon cooked to this point referred to as "streaky".

Posted by: gourmand du jour at November 03, 2024 05:19 PM (MeG8a)

195 I'm playing around with growing garlic

Don't Make This ONE Mistake When Growing Garlic 19:24
Self Sufficient Me
https://youtu.be/w1phhzeBwgc

Self Sufficient Me is a favorite food channel. He's a funny Aussie character with a lush garden.

Another favorite is Cowboy Kent Rollins, also a character. MiladyJo went to his site a couple of days ago to get his recipe for Cottage Pie, and ended up ordering his Original Seasoning, a chutney, and a couple of other sauces.

Posted by: mindful webworker - after dinner at November 03, 2024 05:19 PM (qY0mJ)

196 Ordering a "Black And Tan" at an Irish pub in San Francisco in the 90s was problematic. "Half and Half" was the peaceful term.
Posted by: CharlieBrown'sDildo at November

Try ordering and Irish car bomb in Dublin.

Posted by: nurse ratched, garbage at November 03, 2024 05:21 PM (1DWAs)

197 nobody came by this year.

We got 4 groups for a total of 10 kids.

Buddy 3 neigborhoods south got 213?

Posted by: DaveA at November 03, 2024 05:22 PM (FhXTo)

198 Funny thing.

Irish Whiskey was the most popular whiskey bar none in the world at one time. Winston Churchill's fave as well.

IIRC it lost its place as the premier adult beverage around 1920 becuz...you guessed it, they changed the way in was made (distillation I believe) and no longer tasted quite the same. Or maybe it was when they started adding neutral grain alcohol to stretch the whiskey as a blend.

The 100% pot still Irish you see these days like Red Breast is a return to the halcyon before times.
And really is super stuff.

Posted by: naturalfake at November 03, 2024 05:22 PM (eDfFs)

199 On election night I shall be toasting the victory with copious bottles of wine. HOWEVER, with ingenious application of a black Sharpie, each bottle will become a bottle of WHINE in honor of those on the left who will be seeking professional counseling.

(Staying positive

)

Posted by: Orson at November 03, 2024 05:23 PM (dIske)

200 The 100% pot still Irish you see these days like Red Breast is a return to the halcyon before times.
And really is super stuff.

Posted by: naturalfake

Writers Tears is better.

Posted by: nurse ratched, garbage at November 03, 2024 05:23 PM (1DWAs)

201 197 nobody came by this year.

We got 4 groups for a total of 10 kids.

Buddy 3 neigborhoods south got 213?
Posted by: DaveA at November 03, 2024 05:22 PM (FhXTo)

I got 64...more than I ever have...

Posted by: Nova Local at November 03, 2024 05:24 PM (exHjb)

202 I ordered a Scotch and water at a bar in Aberdeen and almost got thrown out of the joint.

Posted by: javems at November 03, 2024 05:24 PM (8I4hW)

203 Writers Tears is better.

Posted by: nurse ratched, garbage at November 03, 2024 05:23 PM (1DWAs)

Absolutely not.

[mumble...mumble...9mm....mumble...]

Posted by: CharlieBrown'sDildo at November 03, 2024 05:25 PM (d9fT1)

204 Sadly no treaters so no chocolate leftovers.

Posted by: Skip at November 03, 2024 05:27 PM (fwDg9)

205 We got 4 groups for a total of 10 kids.

I got fewer than “normal”, but I kind of expected that, weekdays are always less than weekends (I keep track, so I don’t buy too much stuff). I have found that the little bags of chips and the little boxes of cereal are popular, and since I like them too that’s what I give out. I have a lot of chip bags leftover, though, because I also gave out homemade cookies and date-walnut brownies this year, and they went over better than I expected. I finished the last bag of cookies this morning and didn’t have any date-walnut brownies left over.

Posted by: Stephen Price Blair at November 03, 2024 05:28 PM (EXyHK)

206 Absolutely not.

[mumble...mumble...9mm....mumble...]
Posted by: CharlieBrown'sDildo

Hey, mister Big Shot.

I didn't see you run the scoot and shoot. Didn't mean to intimidate you. It's only a little harder than walking and chewing gum at the same time.

Posted by: nurse ratched, garbage at November 03, 2024 05:29 PM (XIfwF)

207
Apple Pie also has a pinch of nutmeg and a ground mystery spice. I love foods where you can't identify the flavors.

This and her potato salad is why we married.

Posted by: Auspex at November 03, 2024 05:31 PM (j4U/Z)

208 Me love me (good) scrapple. My favorite is from Dietrich's Meats in Krumsville PA. Where else can you also pick up pig snouts, pig's feet, chow-chow and shoofly pies?

Posted by: Tonypete at November 03, 2024 05:31 PM (WXNFJ)

209 Holy crap.

Seahawks Rams game is PATHETIC.

Posted by: nurse ratched, garbage at November 03, 2024 05:31 PM (XIfwF)

210 >>Apple Pie also has a pinch of nutmeg and a ground mystery spice.

A tiny bit of fresh ground Allspice and Clove.

Posted by: garrett at November 03, 2024 05:32 PM (z/jjr)

211 But it has to be just bread, butter and cheese. Adding anything else makes it no longer grilled cheese.
Posted by: Carlyl

Fine. But "grilled Santa Fe style chile verde and cheese" is such a mouthful. Also literally.

Posted by: mindful webworker - fetch me some hatch at November 03, 2024 05:32 PM (qY0mJ)

212 >>Writers Tears is better.
Posted by: nurse ratched,
*******
My oldest daughter lives on Ireland and brought me a bottle on one of her visits home. While I appreciated her gift I can't say I was overly impressed.

Posted by: Cosda at November 03, 2024 05:33 PM (cOy8+)

213 Writers Tears is good.

But it's very hard to beat

Redbreast 12 Year Cask strength...nectar of the gods.

Blue Spot Irish Whiskey comes close but it's now stupidly expensive since the word got out about it.

Posted by: naturalfake at November 03, 2024 05:34 PM (eDfFs)

214 Baked a few loaves of Italian bread this week in my Dutch Oven. This batch may in fact be my best effort yet. The folks at a friend's funeral lunch ate the hell out of them.

Posted by: Tonypete at November 03, 2024 05:34 PM (WXNFJ)

215 "And send me garlic that isn't grown in heavy metals and human waste in China"

yeah, the "organic" thing is overhyped imo, but just getting real USA product is not so easy. So much cheap "crap" from China or points unknown is in food products, and makes its way into our food chain.

Garlic is a health food ... some book from my old days "The Miracle of Garlic". I found it in a search, though it is 1980, and iirc the one I'm thinking of was earlier. Maybe it was updated, idk

Amazon link
https://tinyurl.com/z46pbh68

Posted by: illiniwek at November 03, 2024 05:36 PM (Cus5s)

216 we need an AoS Booze weekly thread.
Posted by: Greywolf

A) You're soaking in it

B) After a certain point, every thread becomes a booze thread. Right after boobs. And guns. And food. And Star Trek and the Sorcerer's Stone.

Posted by: mindful webworker - fetch me some hatch at November 03, 2024 05:37 PM (qY0mJ)

217 Tonypete, I've been making my sourdough in the little 2-quart dutch oven I found. It's perfect! Mr. Dmlw! only likes store bread, so I just make a small loaf.

I have a couple of slices left of this week's loaf--probably won't make any more until Thanksgiving to keep the weight under control.

Posted by: Dash my lace wigs! Catz for Trump! at November 03, 2024 05:37 PM (OX9vb)

218 >>Me love me (good) scrapple. My favorite is from Dietrich's Meats in Krumsville PA. Where else can you also pick up pig snouts, pig's feet, chow-chow and shoofly pies?
Posted by: Tonypete
*******
Went out to the Adams county apple festival a few weeks back. Got some hard cider, apple strudel, and a big pan of homemade scrapple. Saw a bunch of old farm equipment. About as Pennsylvania as you can get except it didn't have a block shoot. Trump signs galore.

Posted by: Cosda at November 03, 2024 05:39 PM (cOy8+)

219 I've gone to making grilled cheese in the waffle iron.
Posted by: gourmand du jour

The dents hold the maple syrup better that way.

Uh

I meant tomato soup.

Posted by: mindful webworker - dippidy at November 03, 2024 05:41 PM (qY0mJ)

220 Posted by: naturalfake at November 03, 2024 05:34 PM (eDfFs)

Blue Spot 7 year is a lot more expensive than Red Breast 12 year cask strength...at least around here.

That's just stupid.

Posted by: CharlieBrown'sDildo at November 03, 2024 05:41 PM (d9fT1)

221 Columbus Meat Market
Fresh and Salted Meats of All Kinds
Fish and Oysters in Season
J. C. KROGH, Proprietor

Posted by: Stephen Price Blair at November 03, 2024 05:41 PM (EXyHK)

222 We got no trick or treaters this year.

First time that's ever happened.

I haz a sad.

Posted by: naturalfake at November 03, 2024 05:42 PM (eDfFs)

223 Yesterday was cloudy, with temps refusing to budge north of 63. Perfect day to simmer sumpin' on the stove for a few hours, and here at Casa Sin Problemas, that means gumbo!

Had a half dozen chicken thighs, so I pulled the skins, heated a tablespoon of oil, and proceeded to fry the skins over medium heat, to render the fat. After about thirty minutes, I had about a half cup of chicken fat and a handful of fried chicken skin. I rewarded myself with a short Manhattan and munched on these as the rest of the gumbo came together.

A cup of flour went into the rendered fat, and after 25 minutes, I had a nice mahagony roux. Added the trinity (I used poblano peppers rather than bells because that's what I had), once everything cooked down, I seasoned and seared the thighs. The liquid was two cups of water and 1/3 cup of sherry, fortified with two teaspoons of tabasco and three tablespoons of whatsdishere sauce.

Diced up the remains of a smoked beef sausage that I had and added this to the gumbo along with a couple of minced garlic cloves, plus a serrano chili or two, since no one was stopping me. (1/2...)

Posted by: Joe Kidd at November 03, 2024 05:43 PM (Cbio9)

224 211 But it has to be just bread, butter and cheese. Adding anything else makes it no longer grilled cheese.
Posted by: Carlyl
----
Wait .... add bacon.

Posted by: Ciampino - Ut;s better with baon at November 03, 2024 05:45 PM (i0xsb)

225 Supposed to get to upper 70s mid week so got brats to grill

Posted by: Skip at November 03, 2024 05:45 PM (fwDg9)

226 We had a single trick or treater. I have a bucket of chocolate candies to ~~eat~~ get rid of…

Posted by: CrotchetyOldJarhead at November 03, 2024 05:46 PM (3Ope8)

227
Blue Spot started out well under $100 a few years ago.

Now it's $339 or so around here when you can find it.

Yes, that's stupid. I'm surprised they can sell it but apparently they can.

Posted by: naturalfake at November 03, 2024 05:46 PM (eDfFs)

228 When I am in Old Blighty, I will order a bourbon. Not that I expect to ever go there. I would love to go there. But it changed while I was here.

Posted by: no one of any consequence at November 03, 2024 05:47 PM (+H2BX)

229 Scrapple with over easy eggs. Best thing in the world for breakfast

Posted by: WunderKraut at November 03, 2024 05:47 PM (U2RS2)

230 I have a bucket of chocolate candies to eat get rid of…

If you like to make chocolate chip cookies, or know someone who likes to make them, chopped chocolate candies make a great change of pace in chocolate chip cookies. I especially liked snickers-chip cookies.

Posted by: Stephen Price Blair at November 03, 2024 05:48 PM (EXyHK)

231 I've noticed that the commercial Ma 'n Cheese dishes always seem to lack bacon. We always add bacon to our homemade versions.

Posted by: Ciampino - It's better with bacon at November 03, 2024 05:48 PM (i0xsb)

232 231
Mac 'n Cheese

Having C key problems.

Posted by: Ciampino - Everything's better with bacon at November 03, 2024 05:49 PM (i0xsb)

233 Are We In The Endgame Of The Ukraine Fiasco? Lockheed Martin, Raytheon, General Dynamics, And Boeing Hardest Hit!
—CBD

Sorry to go off topic but:

Why do you hate my former employer so? They gave me a good living and excellent pension in exchange for 19 or so years of my life....of course we made...er....weather observation instruments....that's right....simple, harmless weather instruments.....nothing warlike....just innocent little weather instruments...for our fellow citizens at NASA....not NSA - just NASA...and one or two other gubmint agencies who shall remain nameless..

Ok - sorry - had to get that off my chest....laughing...maniacally......to myself....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 05:51 PM (QGaXH)

234 We have 24 year old elephant garlic in the corner of our garden, and both green and purple asparagus on the level above that corner. We should start taking care of our garden again.

Posted by: Eromero at November 03, 2024 05:52 PM (DXbAa)

235 (2/2)
...After an additional hour on a low simmer I ladled the finished gumbo over 1/2 cup of cooked rice. Paired with a Pabst in a frosted glass. I'm here to tell ya, this was one fine repast on an otherwise gloomy fall evening!

Posted by: Joe Kidd at November 03, 2024 05:52 PM (Cbio9)

236 Time to eat. The wife has had a chuck roast, potatoes, and carrots in the crock pot all day.

Posted by: Cosda at November 03, 2024 05:53 PM (cOy8+)

237 Regarding Post 233

I missed the earlier thread so I posted here.....I was busily resetting clocks

Hope everyone is having a blessed and peaceful Sunday.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 05:53 PM (QGaXH)

238 I ladled the finished gumbo over 1/2 cup of cooked rice. Paired with a Pabst in a frosted glass.

Posted by: Joe Kidd at November 03, 2024 05:52 PM (Cbio9)

Sounds delicious. And a cold American lager sometimes really hits the spot, especially with those Serranos you used!

Posted by: CharlieBrown'sDildo at November 03, 2024 05:54 PM (d9fT1)

239 236 Time to eat. The wife has had a chuck roast, potatoes, and carrots in the crock pot all day.
Posted by: Cosda at November 03, 2024 05:53 PM (cOy8+)

Can you slip a little thru the USB port?

Mmmmm...num num num num

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 05:55 PM (QGaXH)

240 So it's 9am, who has the bacon sammich>?

Posted by: weft cut-loop at November 03, 2024 05:55 PM (IG4Id)

241 Regarding Post 233

I missed the earlier thread so I posted here.....I was busily resetting clocks

Hope everyone is having a blessed and peaceful Sunday.
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 05:53 PM (QGaXH)

Ah, the WB-57's?

Posted by: Hour of the Wolf at November 03, 2024 05:55 PM (VNX3d)

242 Posted by: Stephen Price Blair at November 03, 2024 05:48 PM (EXyHK)

That’s an excellent suggestion

Posted by: CrotchetyOldJarhead at November 03, 2024 05:56 PM (3Ope8)

243 Ooooowheeee! Gumbo!
- Justin Wilson

Posted by: Eromero at November 03, 2024 05:57 PM (DXbAa)

244 97 ... "Gonna try some pomegranate in some granola with pecans and Greek yogurt l tomorrow for breakfast."

Dang, that sounds wonderful. It will have to wait a bit though since the local groceries don't have pomegranates yet. And I check every week. For my taste, pomegranates are another proof that God loves us.

Posted by: JTB at November 03, 2024 05:57 PM (yTvNw)

245 Sounds like several of you have enough experience with parsnips to make suggestions. As a sub for white potatoes: good, bad, meh? For some dishes and not others?

Posted by: Barkingmad59, wandering lurkette at November 03, 2024 05:58 PM (hBG3V)

246 Tonight? Left over Pot Roast that has been sitting in the Left Over Gravy since last night...

Rice... and Biscuits... and Baby Carrots.

And Rum... lots of rum.

Posted by: Romeo13 at November 03, 2024 05:58 PM (QAkQ3)

247 My husband does not think soup is a meal, but I can eat soup all winter long, every day. The compromise is I make rich, hearty stews you have to chew, with lots of meat chucks and veg. Side of bread and the family's good to go, and I can throw it in a crock pot or IP and forget it.

It also drive him nuts a quarter of our freezer is meat bones and the discarded chopped up veg bits. But I use them for homemade bone broth for the soups and for homemade ramen. So healthy and it's the tastiest! I don't buy canned broth anymore.

Posted by: LizLem at November 03, 2024 05:59 PM (QAK8m)

248 Pomegranates and persimmons. The bounty of fall.

Posted by: Ben Had at November 03, 2024 05:59 PM (t8vHj)

249 Why do you hate my former employer so? They gave me a good living and excellent pension in exchange for 19 or so years of my life....of course we made...er....weather observation instruments....that's right....simple, harmless weather instruments.....nothing warlike....just innocent little weather instruments...for our fellow citizens at NASA....not NSA - just NASA...and one or two other gubmint agencies who shall remain nameless..

Ok - sorry - had to get that off my chest....laughing...maniacally......to myself....
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 05:51 PM (QGaXH)

So... was the Data from the 'normalized'? Like we have the records of them doing?

Posted by: Romeo13 at November 03, 2024 06:00 PM (QAkQ3)

250 Anonymous Rogue, would your "weather instruments" put the notorious Chinese weather. Saloon to shame?

It looked like utter incompetence. But I wondered at the time if we made a big deal about it, to disguise we were doing better and stealthier surveillance than the Chinese could dream of.

Posted by: LizLem at November 03, 2024 06:01 PM (QAK8m)

251
whatsdishere sauce:

https://youtube.com/shorts/MWwQD5FoJn0

Posted by: Quarter Twenty at November 03, 2024 06:01 PM (dg+HA)

252 241

Ah, the WB-57's?
Posted by: Hour of the Wolf at November 03, 2024 05:55 PM (VNX3d)

WB-57? Is that like a B-57?

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 06:01 PM (QGaXH)

253 247 My husband does not think soup is a meal, but I can eat soup all winter long, every day. The compromise is I make rich, hearty stews you have to chew, with lots of meat chucks and veg. Side of bread and the family's good to go, and I can throw it in a crock pot or IP and forget it.

It also drive him nuts a quarter of our freezer is meat bones and the discarded chopped up veg bits. But I use them for homemade bone broth for the soups and for homemade ramen. So healthy and it's the tastiest! I don't buy canned broth anymore.

Posted by: LizLem at November 03, 2024 05:59 PM (QAK8m)

My husband also does not think soup is a meal. Chili is. Stew is. But not soup, unless I have a full meat dipper for the soup.

Posted by: Nova Local at November 03, 2024 06:01 PM (exHjb)

254 It also drive him nuts a quarter of our freezer is meat bones and the discarded chopped up veg bits. But I use them for homemade bone broth for the soups and for homemade ramen. So healthy and it's the tastiest! I don't buy canned broth anymore.

Posted by: LizLem

Good job! I've been preaching the benefits of home made stock and broth for years. It's sooooo much better.

Posted by: nurse ratched, garbage at November 03, 2024 06:01 PM (q9vYD)

255 Chinese weather balloon, not saloon! A floating saloon would actually be interesting.

Posted by: LizLem at November 03, 2024 06:01 PM (QAK8m)

256 Wife made me buy head of cabbage. Too late. I was supposed to get it two days ago so she made something else.

Now I got to buy pot roast or something and make some sort of boiled dinner, with a shitlod of cabbage.... Or I could try to make sauerkraut...

Posted by: Itinerant Alley Butcher at November 03, 2024 06:02 PM (/lPRQ)

257 Redneck Riveria bourbon, Tito’s, and Captain Morgan on last resupply, for Tuesday.

Posted by: Eromero at November 03, 2024 06:02 PM (DXbAa)

258 Ah, the WB-57's?
Posted by: Hour of the Wolf at November 03, 2024 05:55 PM (VNX3d)

WB-57? Is that like a B-57?
Posted by: Anonymous Rogue in Kalifornistan (ARiK)

They're B-57s modified for weather roles, and often used by NASA for launches and spacecraft returns to earth.

Posted by: Hour of the Wolf at November 03, 2024 06:02 PM (VNX3d)

259 Sounds like several of you have enough experience with parsnips to make suggestions. As a sub for white potatoes: good, bad, meh? For some dishes and not others?
Posted by: Barkingmad59, wandering lurkette at November 03, 2024 05:58 PM (hBG3V)

I use them in beef stew, they're great.

Posted by: ... at November 03, 2024 06:02 PM (lX8VI)

260 Nurse, I love it! Store soup broth feels so bland in comparison.

Posted by: LizLem at November 03, 2024 06:02 PM (QAK8m)

261 Not as a sub, with.

Parsnips are like carrots.

Posted by: no one of any consequence at November 03, 2024 06:03 PM (+H2BX)

262 ... and now I'm waiting for a few others, like Anna Puma, to correct me.

Posted by: Hour of the Wolf at November 03, 2024 06:03 PM (VNX3d)

263 *My husband does not think soup is a meal*

https://youtu.be/dQQnhq3tf1I

Posted by: Obligatory Seinfeld reference at November 03, 2024 06:04 PM (dg+HA)

264 The warrior wants meat. Eat your soup. Feed him meat.

Posted by: no one of any consequence at November 03, 2024 06:05 PM (+H2BX)

265 My husband also does not think soup is a meal. Chili is. Stew is. But not soup

I'm afraid I'd have to agree there.

Posted by: Notorious BFD at November 03, 2024 06:06 PM (mH6SG)

266 256 Wife made me buy head of cabbage. Too late. I was supposed to get it two days ago so she made something else.

Now I got to buy pot roast or something and make some sort of boiled dinner, with a shitlod of cabbage.... Or I could try to make sauerkraut...

Posted by: Itinerant Alley Butcher at November 03, 2024 06:02 PM (/lPRQ)

Just half the cabbage, then quarter, for 8 pieces (12 if it's really big - keep a touch of core with each piece). Then brush both sides with olive oil and sprinkle s&p (you can add a different herb, like thyme, if you want). Cook at 375 til you like it - 30-45 minutes. You want to see some charred edges and you want it soft. It's glorious this way - you'll never boil cabbage again...and it's less than 5 minutes of effort...

Posted by: Nova Local at November 03, 2024 06:06 PM (exHjb)

267 250 Anonymous Rogue, would your "weather instruments" put the notorious Chinese weather. Saloon to shame?

It looked like utter incompetence. But I wondered at the time if we made a big deal about it, to disguise we were doing better and stealthier surveillance than the Chinese could dream of.
Posted by: LizLem at November 03, 2024 06:01 PM (QAK8m)

To be honest - I have some insight - we have much better stuff. I am proud to say the programs I was involved with came in on time, mostly within budget*, and performed better and longer on-orbit than was initially agreed to.

*the government had a cost tracking system with schedule and cost parameters and to measure progress. If you're numbers trend out of whack...you program gets whacked...

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 06:07 PM (QGaXH)

268 243

Justin Wilson was an early influence. Mom and I would watch his cooking show, and I bought her one or two of his cookbooks...

Posted by: Joe Kidd at November 03, 2024 06:07 PM (Cbio9)

269 I got a tomahawk steak as a gift. It's a little over 2 pounds. I like steak very rare. Any special techniques beyond my usual sear in cast iron pan followed by 2 minutes each side?

Posted by: JTB at November 03, 2024 06:09 PM (yTvNw)

270 I had a rutabaga mash in London this summer that was absolutely spectacular. Maybe the star of the meal.

Well, except for the Pork Belly Porchetta. That was amazing.

Posted by: CharlieBrown'sDildo at November 03, 2024 06:09 PM (d9fT1)

271 Itinerant, you can use the cabbage in an Asian stir fry! Chop it up and add veg, meat, adobo seasoning, soy sauce, fish sauce, garlic, ginger seasonings, etc. serve it as is or over rice. It's really good and then it's not just a pot of mush.

I've also had Irish stuffed cabbage leaves with parsnips, corned beef, carrots inside. So good.

Posted by: LizLem at November 03, 2024 06:09 PM (p9CE1)

272 >>My husband also does not think soup is a meal. Chili is. Stew is. But not soup
*********
A couple of decades ago, I would have agreed with him. Now that I'm 29++, I'm good with some soups. And good bread.

Posted by: Cosda at November 03, 2024 06:10 PM (cOy8+)

273 Food Funnies

I'm in a seafood diet. I see food, I eat it.
--
DIET DAY 1:
I have removed all food around the house. It was delicious.
--
I hate it when I go to the kitchen at night, looking for food and all I find are ingredients.

Posted by: Ciampino - Celibacy is not hereditary at November 03, 2024 06:10 PM (i0xsb)

274 Jameson is IRISH whiskey and not particularly eventful. Ok, but kinda bland. Typical mass market booze. I would go with GlenDronach if only for the much better name.

Posted by: Elric Blade at November 03, 2024 04:58 PM (KIHAI)
----
Concur. Always go with the Scotch.
I've tried Jameson and was not impressed. Drinkable though.
Posted by: Ciampino - We don't have to say Scottish whisky at November 03, 2024 05:03 PM (i0xsb)
==
All depends on the earthiness you like. If your friend doesn't like rye whiskey his chance of liking scotch is pretty slim. No matter how good it is.

Posted by: Black JEM at November 03, 2024 06:11 PM (uLt48)

275 260 Nurse, I love it! Store soup broth feels so bland in comparison.
Posted by: LizLem

Store bought stuff is mostly salt and preservatives. Nothing particularly real about it. Boullion is even worse.

Just make your own. It's easy. I use my instapot. And freeze it.

Posted by: nurse ratched, garbage at November 03, 2024 06:12 PM (uRmkM)

276 JTB, how thick is it? You might want to bake it at 375 until done.

Good God, you must get yourself a meat thermometer.

Posted by: no one of any consequence at November 03, 2024 06:12 PM (+H2BX)

277 100 grand candy bar. Oh yeah! Maiden voyage for an oven brisket later this week. Deer camp meals.

Posted by: scampydog at November 03, 2024 06:13 PM (41CYW)

278 Just half the cabbage, then quarter, for 8 pieces (12 if it's really big - keep a touch of core with each piece). Then brush both sides with olive oil and sprinkle s&p (you can add a different herb, like thyme, if you want). Cook at 375 til you like it - 30-45 minutes. You want to see some charred edges and you want it soft. It's glorious this way - you'll never boil cabbage again...and it's less than 5 minutes of effort...
Posted by: Nova Local

Thanx

Posted by: Itinerant Alley Butcher at November 03, 2024 06:14 PM (/lPRQ)

279 276 ... "JTB, how thick is it? You might want to bake it at 375 until done.

Good God, you must get yourself a meat thermometer."

It's about 2 inches thick. We do have a good meat thermometer.

Posted by: JTB at November 03, 2024 06:15 PM (yTvNw)

280 269 I got a tomahawk steak as a gift. It's a little over 2 pounds. I like steak very rare. Any special techniques beyond my usual sear in cast iron pan followed by 2 minutes each side?
Posted by: JTB

I'd sear and then smoke it until it reaches your preferred internal temperature.

Posted by: nurse ratched, garbage at November 03, 2024 06:15 PM (uRmkM)

281 I first had parsnips in Ireland, when I was living with a farm family for a month taught me to saute them with butter until soft, then finish with a bit of honey and irish whiskey.

Mercy

I can't eat the butter now, but I don't think olive oil would work quite as well.

Posted by: Moki at November 03, 2024 06:15 PM (wLjpr)

282 Packers vs. Lions.

You know how cheeseheads wear the foam cheesehead? Lions fans are wearing foam cheesegraters. I haven't seen that before...very funny!

Posted by: haffhowershower at November 03, 2024 06:15 PM (NMT5x)

283 We are having filet, salad and homemade bread from our neighbor.

Posted by: Piper at November 03, 2024 06:16 PM (pZEOD)

284 Hey I like food as much as the next guy but

Posted by: Don Black at November 03, 2024 06:16 PM (/7KEl)

285 I'd sear and then smoke it until it reaches your preferred internal temperature.
Posted by: nurse ratched, garbage at November 03, 2024 06:15 PM (uRmkM)
----
This would imply the use of a thermo-meter.

Posted by: Weasel at November 03, 2024 06:17 PM (RG6z4)

286 Urg, the grandmother taught me to make parsnips! Stupid old fingers

Posted by: Moki at November 03, 2024 06:17 PM (wLjpr)

287 269 I got a tomahawk steak as a gift. It's a little over 2 pounds. I like steak very rare. Any special techniques beyond my usual sear in cast iron pan followed by 2 minutes each side?
Posted by: JTB at November 03, 2024 06:09 PM (yTvNw

Coarse salt, cracked black pepper. Wood fire, preferably oak. Sear both sides (2 minutes should be about right). If the fire is still going strong after that, move the meat off the flame and close the lid. Maintain a temp of about 300 for maybe 30-40 minutes, if your looking for rare. I usually like my tommy steaks medium rare to render the fat a bit..

Posted by: Joe Kidd at November 03, 2024 06:18 PM (Cbio9)

288 277 100 grand candy bar. Oh yeah! Maiden voyage for an oven brisket later this week. Deer camp meals.
Posted by: scampydog at November 03, 2024 06:13 PM (41CYW)

How are you going to cook it?

I cooked one this past week on my Weber charcoal grill.

I can't control the heat very well, so I just tried to keep the heat low. 12 hours and the internal temp was 185F when I pulled it off. Wrapped it in foil when done and let it sit about 1/2 hour before slicing. Was slightly overcooked.

Posted by: haffhowershower at November 03, 2024 06:20 PM (NMT5x)

289 Scrapple?
Faggot!, an English dish made of meat off-cuts and offal, especially pork

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at November 03, 2024 06:21 PM (rYrOO)

290 well, it is boiled beef, but the hard way

I am on my second shot at pickled beef. Traditionally you salt it down by putting it into a salt and sugar pickle, and let it sit somewhere cool for at least a week. I have been vacuum sealing it with sugar cure and some pickling spices for a couple of weeks, then cooking it in the crock pot for 8 hours.
It still needs to be sliced and then simmered to get the extra salt out before eating, but it is tasty in sandwiches, or hash, or if it is the fatty end, chopped fine and put in with beans

the steeping water can also be used as a stock to cook beans in, too. Rice and beans is a complete protein, but cooking it with protein makes an even tastier protein.

Posted by: Kindltot at November 03, 2024 06:21 PM (D7oie)

291 Rare? 110 degrees.

Posted by: no one of any consequence at November 03, 2024 06:21 PM (+H2BX)

292 Thanks for the responses! I had to give up white potatoes several years ago, (nightshade intolerance, whee) and occasionally stir myself to look for a replacement. Nothing else seems to cook the same way, or be as versatile.

Posted by: Barkingmad59, wandering lurkette at November 03, 2024 06:22 PM (hBG3V)

293 You people are making me hungry.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 06:23 PM (QGaXH)

294 Weasel!

*hugs*

Posted by: nurse ratched, garbage at November 03, 2024 06:24 PM (VaV9x)

295 How are you going to cook it?

I cooked one this past week on my Weber charcoal grill.

I can't control the heat very well, so I just tried to keep the heat low. 12 hours and the internal temp was 185F when I pulled it off. Wrapped it in foil when done and let it sit about 1/2 hour before slicing. Was slightly overcooked.
Posted by: haffhowershower
------------
Similar temp concerns here with fall weather/ charcoal. Going low and slow in the oven with seasoning concoction. Cover toward end. Shooting for 203 internal. So like you mentioned, I'll pull it a bit before that temp and let it rest. How'd yours turn out?

Posted by: scampydog at November 03, 2024 06:26 PM (41CYW)

296 Weasel!

*hugs*
Posted by: nurse ratched, garbage at November 03, 2024 06:24 PM (VaV9x)

I'm jealous

Posted by: Doof at November 03, 2024 06:26 PM (RFPHU)

297
Posted by: nurse ratched, garbage at November 03, 2024 06:24 PM (VaV9x)
---
Howdy nurse!
'Sup all y'all?

Posted by: Weasel at November 03, 2024 06:26 PM (RG6z4)

298 Thanks for the responses! I had to give up white potatoes several years ago, (nightshade intolerance, whee) and occasionally stir myself to look for a replacement. Nothing else seems to cook the same way, or be as versatile.
Posted by: Barkingmad59, wandering lurkette

rutabagas ?

Posted by: Itinerant Alley Butcher at November 03, 2024 06:27 PM (/lPRQ)

299
I'm jealous
Posted by: Doof at November 03, 2024 06:26 PM (RFPHU)
---
Ok

*hugs doof*

Posted by: Weasel at November 03, 2024 06:27 PM (RG6z4)

300 I'm jealous
Posted by: Doof at November 03, 2024 06:26 PM (RFPHU)
---
Ok

*hugs doof*
Posted by: Weasel at November 03, 2024 06:27 PM (RG6z4)

Another broment with Weasel!

Posted by: Doof at November 03, 2024 06:30 PM (RFPHU)

301 'Sup all y'all?
Posted by: Weasel at November 03, 2024 06:26 PM

'Sup, Weasel?

Posted by: RedMindBlueState at November 03, 2024 06:31 PM (Wnv9h)

302 Scampydog - It turned out good. I didn't use wood chips, so no woodsmoke flavor but it had Kingsford flavor lol.

The 'bark' was overdone, almost burnt. Too much carbon.

Some parts of the brisket were almost like a chuck roast out of the crock pot...shreddable with a fork.

Edible!

Posted by: haffhowershower at November 03, 2024 06:31 PM (NMT5x)

303 She said all I needed to go to the grocery store was a mask and a pair of gloves. She lied to me, everyone else was wearing clothes.
--
Snaccident
noun: eating a whole bag of something by mistake.

Posted by: Ciampino - if you've lost your appetite, I think I've got it at November 03, 2024 06:32 PM (i0xsb)

304 Folks,
Thanks for the advice on cooking the tomahawk steak. With a piece of beef like this I don't want to mess it up.

Posted by: JTB at November 03, 2024 06:32 PM (yTvNw)

305 Another broment with Weasel!
Posted by: Doof at November 03, 2024 06:30 PM

You asked for it:

https://youtu.be/_gEpQW8myBM

Posted by: RedMindBlueState at November 03, 2024 06:32 PM (Wnv9h)

306
Another broment with Weasel!
Posted by: Doof at November 03, 2024 06:30 PM (RFPHU)
---
Yeah bro!

Posted by: Weasel at November 03, 2024 06:33 PM (RG6z4)

307 Another broment with Weasel!
Posted by: Doof at November 03, 2024 06:30 PM

You asked for it:

https://youtu.be/_gEpQW8myBM
Posted by: RedMindBlueState at November 03, 2024 06:32 PM (Wnv9h)

Lol!

Posted by: Doof at November 03, 2024 06:35 PM (RFPHU)

308 Hi Weasel!

*Weasel checking his [blank]mm wristwatch, waiting to post*

Posted by: haffhowershower at November 03, 2024 06:35 PM (NMT5x)

309 Oh, and you want to take that tomahawk steak out of the fridge at least an hour before you grill it. It will cook more evenly..

Posted by: Joe Kidd at November 03, 2024 06:35 PM (Cbio9)

310 305
https://youtu.be/_gEpQW8myBM

Posted by: RedMindBlueState at November 03, 2024 06:32 PM (Wnv9h)
----
Delete the ? and everything that follows it

https://youtu.be/_gEpQW8myBM

Now you won't blow margins and get sent to the barrel.

Posted by: Ciampino - hungry? at November 03, 2024 06:37 PM (i0xsb)

311 Rare? 110 degrees.

Might as well cook it with a blow dryer.

Posted by: Notorious BFD at November 03, 2024 06:37 PM (mH6SG)

312 Okay kids...

Thanks for reading and commenting...even nurse ratched who has no taste in caliber or Irish whisky!

Dinner is early! Well, actually, drinks are early. Dinner will be at the normal time!

Posted by: CharlieBrown'sDildo at November 03, 2024 06:38 PM (d9fT1)

313 Dinner is early! Well, actually, drinks are early. Dinner will be at the normal time!
Posted by: CharlieBrown'sDildo at November 03, 2024 06:38 PM (d9fT1)

No such thing as "early drinks".

Posted by: Doof at November 03, 2024 06:39 PM (RFPHU)

314 No long URLs. Shorten them or don't post them!

Posted by: CharlieBrown'sDildo at November 03, 2024 06:39 PM (d9fT1)

315 No CBD, thank YOU!

Posted by: haffhowershower at November 03, 2024 06:40 PM (NMT5x)

316 310
That youtube trick I learnt here at AoSHQ from one of the commenters, I don't remember who but many thanks.
click SHARE
click COPY
paste in target then edit as shown, removing the question mark and everything to the right of it.

Posted by: Ciampino - hungry? Yes! at November 03, 2024 06:41 PM (i0xsb)

317 No long URLs. Shorten them or don't post them!
Posted by: CharlieBrown'sDildo at November 03, 2024 06:39 PM

*hangs head in shame*

Posted by: RedMindBlueState at November 03, 2024 06:43 PM (Wnv9h)

318 Dinner is early! Well, actually, drinks are early. Dinner will be at the normal time!
Posted by: CharlieBrown'sDildo at November 03, 2024 06:38 PM (d9fT1)

>watches CBD close the door behind him

>reaches furtively for the maple syrup...

Posted by: Joe Kidd at November 03, 2024 06:43 PM (Cbio9)

319 Nurse, when you freeze your broth, how do you store it in the freezer? Plastic gallon bags?

Posted by: LizLem at November 03, 2024 06:43 PM (pzt7O)

320 Nurse, when you freeze your broth, how do you store it in the freezer? Plastic gallon bags?
Posted by: LizLem at November 03, 2024 06:43 PM

I like to use heavy duty freezer bags, and lay them flat on a tray to freeze. Then they stack easily.

Posted by: RedMindBlueState at November 03, 2024 06:45 PM (Wnv9h)

321 Anonymous rogue glad your budgets worked out so stellar!

>>>*the government had a cost tracking system with schedule and cost parameters and to measure progress. If you're numbers trend out of whack...you program gets whacked.

Why is this not standard now??? Ugh waste.

Posted by: LizLem at November 03, 2024 06:45 PM (pzt7O)

322 I'm not an Irish whisky expert but have tried a bunch over the years. The only one I liked was Red Breast 12. For my taste it is in that category of favorites like Pikesville rye, Grand Marnier Louis Alexandre, and Lagavulin 16 single malt.

Posted by: JTB at November 03, 2024 06:46 PM (yTvNw)

323 As a bachelor in Cambridge, MA, I would make a pint or more of my notorious Bolognese sauce and fill ice-trays then freeze it. Then all I had to do was take a few cubes, melt them till steaming hot and put on my pasta.

Posted by: Ciampino - hungry? Yes! Starving. at November 03, 2024 06:49 PM (i0xsb)

324 Guess I should get the grill ribeye ready now, since it'll get dark in about an hour...

Posted by: Joe Kidd at November 03, 2024 06:49 PM (Cbio9)

325 Thanks for the read foodsters

Posted by: Pete Bog at November 03, 2024 06:57 PM (AUZi0)

326 320 Nurse, when you freeze your broth, how do you store it in the freezer? Plastic gallon bags?
Posted by: LizLem at November 03, 2024 06:43 PM

I like to use heavy duty freezer bags, and lay them flat on a tray to freeze. Then they stack easily.
Posted by: RedMindBlueState

This is how I do it.

Posted by: nurse ratched, garbage at November 03, 2024 06:58 PM (deIkU)

327 .
NOOD

The first Gun Thread of November is up!

NOOD

Posted by: Grumpy and Recalcitrant at November 03, 2024 07:00 PM (O7YUW)

328 I decided to not let the eggs in the fridge evaporate any more than they already had, so I scrambled them with a generous portion of shredded dill havarti and seasoned them with salt, pepper, and garlic powder while uncooked.

It went quite well with the box couscous with chicken (and dried jalapeno bits and garlic powder and salt and pepper) added.

And the portions I divided out will be lunch for the next couple days.

Posted by: FeatherBlade at November 03, 2024 07:03 PM (cSS7r)

329 321 Anonymous rogue glad your budgets worked out so stellar!

>>>*the government had a cost tracking system with schedule and cost parameters and to measure progress. If you're numbers trend out of whack...you program gets whacked.

Why is this not standard now??? Ugh waste.
Posted by: LizLem at November 03, 2024 06:45 PM (pzt7O)

Hi Liz

That was a typo - should read 'has a cost tracking system'

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 03, 2024 07:06 PM (QGaXH)

330 If you all like Soups, Parsnips are a great addition. Whether you roast them or use them in the stock.
They add a great texture to soup and a great root veg to stews.
Posted by: garrett

I like parsnips as a substitute for carrots. They are less sweet and have a better flavor.

Posted by: FeatherBlade at November 03, 2024 07:06 PM (cSS7r)

331 The only recipes I've found online for pozole are for red pozole, made with pork. I had a pozole with chicken and hominy, made in a yellow broth, years ago, and I wish that recipe were easier to find. Like CBD said, a great meal.

Posted by: Dagwood at November 03, 2024 07:43 PM (CC0N1)

332 Nurse and RedMind, thanks!

Anonymous, thanks for letting me know about the typo. Though since the government wastes so much, it doesn't feel like it, ha!

Posted by: LizLem at November 03, 2024 07:45 PM (QAK8m)

333 >>>@331 re: pozole with chicken and hominy, made in a yellow broth ... Posted by: Dagwood at November 03, 2024 07:43 PM (CC0N1)
===============
Greetings, Dagwood ... Try searching on Pinterest-dot-com ... Below is just one of the many non-red recipes I found:

https://tinyurl.com/4vjskn48

Posted by: Kathy at November 03, 2024 07:57 PM (qpw89)

334 I like parsnips as a substitute for carrots. They are less sweet and have a better flavor.
Posted by: FeatherBlade at November 03, 2024 07:06

My wife grew up w/ a strong Scottish influence in the Chicago area. That might seem surprising but there was a small Scottish community there.

She hated the parsnips that were served at every holiday meal. I tried them as a young man, they were meaahh, whatever.

You used to be able to get Scottish meat pies and such from a store in the area, doubt they are stil around.

Posted by: Farmer, with his own historical take at November 03, 2024 08:08 PM (55Qr6)

335 If you are a gardener I think parsnips, beets and turnips are pretty easy to grow. My mom always grew them. I guess they are not popular enough to be a decent price in the grocery stores.

Posted by: PaleRider, deplorable basket of garbage at November 03, 2024 09:10 PM (83y/e)

336 I'm glad you mentioned soups. I love to make a big batch of bean-and-hamhock soup. A bag of mixed soup beans and a couple of meaty ham hocks cost less than $10, all told. I throw in a large onion, a couple of cans of crushed tomatoes, a bit of sale and a bit of sugar, then let it simmer for a day or so. The result is a hearty soup that freezes really well, and is quite tasty and quite satisfying. One batch makes 6-8 pints of soup. One pint with bread and salad makes a good autumn supper for my wife and myself.

Posted by: Nemo at November 03, 2024 09:16 PM (4pOEr)

337 I'm part of the horde, you know, a moron, and love the food thread. Today you hit the spot with the scrapple picture. You said it was in a Philly suburb, I'm guessing from other posts it was Bucks County. Grew up on the other side of Philly in Delco (Delaware county) and just love scrapple at breakfast, but have also made it for dinner. People ask what is in it, and I respond, "don't ask". I consider it my recycling. When the cow is butchered, the steaks are the first cuts, then a bunch of other cuts. What's left is made into sausage. What wasn't deemed usable for sausage is somehow transformed with a ton of spices into scrapple.

Posted by: Dennis P Keating at November 03, 2024 11:17 PM (93/uy)

338 Greetings, Dagwood ... Try searching on Pinterest-dot-com ... Below is just one of the many non-red recipes I found:
================
Excellent, Kathy. Thanks!

Posted by: Dagwood at November 03, 2024 11:57 PM (CC0N1)

339 My mom used to make big Tamali Cassarol used to use Hardboiled Eggs them switch to Whole Kernal Corn

Posted by: Tamaa the Drongo Bird at November 04, 2024 04:50 PM (wGqjj)

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