Food Thread: Oink Oink! Trim Trim! Eat Eat!

Pork ribs! Great stuff, and easy to make. Sure, there are great BBQ joints where people stand on line for hours to get a rack of ribs, but as long as you don't dry them out, the home version is pretty damned good.

But inflation has struck even the lowly pig! Trimmed pork slabs (called St. Louis ribs) used to be less than $2/lb. And now? I saw them for $4/lb at my local supermarket. Even Costco is pushing $3/lb.

But there is a way to get what you want -- a delicious whole slab of porcine goodness -- while still having a bit of cash leftover for beer or bourbon. Buy whole, untrimmed pork ribs! It takes just a few minutes to trim them down to St. Louis perfection, and the upside is that you get the bones and trimmings, which is perfectly delectable meat that is cooked the same way you make the pork slab! Plus, the stuff on the convex side is delicious, and equally easy to cook.

Sure, it takes about five minutes to do with the appropriate knife, but for $2/lb. it is absolutely worth it, and you will get to brag about doing your own butchering (sort of) and lord it over your pompous 2nd cousin who always tries to one-up you in the kitchen.

******
I often use this space to decry the awful inflation that has eroded our food dollar. I won't bore you with another list of stupidly expensive stuff (eggs are back up around here...with a vengeance ($7.49 for 18?). But I will talk about some good news.

Donald Trump campaigned on a platform of energy independence. If he returns America to a sane energy policy, and that can be done with a few strokes of the pen, we will soon see a decrease in food costs. Not a decrease in the rate of inflation, but a real drop. Why? Because fuel runs our food production...from farmers who use petrochemical fertilizers to diesel to run their tractors to the truckers who move the raw materials to processing plants and distributors to the trucks that move food to the retail markets...it all runs on petroleum. And petroleum is a fortune now!

There are few things more upsetting to a functioning society than inflation, and there is no inflation worse than food price inflation. Donald Trump has the opportunity to change the complexion of the inflation spiral in a matter of months, and it will be an obvious and welcome change.

******
I tried a new (to me) slap and fold technique, and while it started out wonderfully, the end result was an incredibly slack dough that made me deeply suspicious of the famous baker whose technique I used. But I was able to form it...sort of, and it actually came out of the Banneton without any trouble. But as I mentioned, it was slack, and I was fearful that it would be a flat, dense mess.

As usual, I was wrong. Breadbaking is f*cking magic, with no connection to the real world of logic. Anyway, that is a 90% white flour/10% rye flour sourdough loaf that was delicious! I backed off on my usual 20% rye, and I think that made the difference.

And I have no idea why.

******

I think the secret ingredient isn't a secret, but notice what they use for the sweet component! Go ahead...I dare you to try it!

******

Anyone do this? I love it! The next time I make hummus I will grill a lemon and see whether the flavor is noticeable.

It's great on fish and asparagus and steak. What? Steak! Yeah...try it...you'll like it. It's a classic Tuscan preparation, and it's delicious. A drizzle of olive oil and a squirt or two of lemon! Really!

******

I call it a Julep Strainer, but I am sure there are other names. It's actually functional, because the usual bar strainer, called a Hawthorne Strainer, gets all messy and clogged with the mint leaves in Juleps. This one is easy to clean out so when you are making Mint Juleps for 30 people at your Kentucky Derby party, your guests won't get restless and trash the place because you are too damned slow at bartending!

******

******
What the hell happened to all the vegetables? 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 06:37 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at November 10, 2024 04:00 PM (fwDg9)

2 And CBD has control of the AoSHq Time Machine

Posted by: Skip at November 10, 2024 04:01 PM (fwDg9)

3 It isn't nearly as intimidating after you've trimmed ribs for the first time.

Posted by: Helena Handbasket at November 10, 2024 04:02 PM (zlGo9)

4 Pork ribs! Great stuff, and easy to make. Sure, there are great BBQ joints where people stand on line for hours to get a rack of ribs, but as long as you don't dry them out, the home version is pretty damned good.
++++
And pretty easy. Time-consuming, but easy. Doing it really top-notch is tricky, but getting "hmm, these ribs are pretty good" is not difficult.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:02 PM (HnUIn)

5 So, as a celebration for the election, it was "ode to maple syrup", such a seasonal and celebratory ingredient today...

Maple teriyaki chicken thighs
Bacon wrapped dates and figs with maple, salt, and cayenne
Maple and black pepper roasted brussels sprouts (you add the maple near the end of the cook)
Maple and ginger pumpkin bread

Sorry, CBD, but REAL maple syrup is amazing to work with, in savory or sweet...

Posted by: Nova Local at November 10, 2024 04:03 PM (exHjb)

6 I often use this space to decry the awful inflation that has eroded our food dollar. I won't bore you with another list of stupidly expensive stuff (eggs are back up around here...with a vengeance ($7.49 for 18?). But I will talk about some good news.

American dollars?!?

Damn!

Posted by: Stateless at November 10, 2024 04:03 PM (jvJvP)

7 Doing it really top-notch is tricky, but getting "hmm, these ribs are pretty good" is not difficult.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:02 PM (HnUIn)

Exactly.

Posted by: CharlieBrown'sDildo at November 10, 2024 04:03 PM (d9fT1)

8 I backed off on my usual 20% rye, and I think that made the difference.

And I have no idea why.

Posted by: CBD at 06:37 PM

I read that rye has less gluten (IIRC!) and that's what 'fuels' oven spring.
Your 10% decrease might be right on the mark.

Posted by: AZ deplorable moron at November 10, 2024 04:04 PM (JrESR)

9 Beef ribs ftw.

Posted by: nurse ratched, garbage at November 10, 2024 04:04 PM (gYXO4)

10 $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.
++++
"diminishing marginal utility" applies to all things. I usually just aim for the high-middle or low-high in all things. A bit more expensive than average, way cheaper than top-end and usually the best in terms of bang for buck.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:04 PM (HnUIn)

11 Mmm

Posted by: Ciampino - chair logic! at November 10, 2024 04:04 PM (i0xsb)

12 >>> 5 So, as a celebration for the election, it was "ode to maple syrup", such a seasonal and celebratory ingredient today...

Maple teriyaki chicken thighs
Bacon wrapped dates and figs with maple, salt, and cayenne
Maple and black pepper roasted brussels sprouts (you add the maple near the end of the cook)
Maple and ginger pumpkin bread

Sorry, CBD, but REAL maple syrup is amazing to work with, in savory or sweet...
Posted by: Nova Local at November 10, 2024 04:03 PM (exHjb)

He's going to feel triggered now.

... meanwhile, would you be so kind as to share the recipe for the maple and ginger pumpkin bread?

Posted by: Helena Handbasket at November 10, 2024 04:04 PM (zlGo9)

13 Did you hear about the Amish lottery jackpot? It's up to 4 dozen eggs.

Posted by: Hour of the Wolf at November 10, 2024 04:05 PM (VNX3d)

14 I am looking for a good recipe for chicken sashimi. Anyone have any recommendations?

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:05 PM (HnUIn)

15 There are few things more upsetting to a functioning society than inflation, and there is no inflation worse than food price inflation.

Oui.

Posted by: zombie Marie Antoinette at November 10, 2024 04:05 PM (a3Q+t)

16
My new tradition is St Louis Ribs chinese bbq style for Christmas Eve.

The brand of chinese rib sauce I use is Butchers Block.
Smells & tastes just like the chinese restaurants ribs.

Posted by: Soothsayer at November 10, 2024 04:05 PM (bCeot)

17 16
My new tradition is St Louis Ribs chinese bbq style for Christmas Eve.

The brand of chinese rib sauce I use is Butchers Block.
Smells & tastes just like the chinese restaurants ribs.

Posted by: Soothsayer at November 10, 2024 04:05 PM (bCeot)
Red dye # 99.

Posted by: Eromero at November 10, 2024 04:06 PM (LHPAg)

18
And I just decided I shall add chinese bbq Chicken Wings to my Christmas Eve ribs.

brb, googlin'

Posted by: Soothsayer at November 10, 2024 04:07 PM (bCeot)

19 I scored yesterday: Darigold Butter, $3.50/lb.

*soft whimper*

Ready for baking season. I think.

Posted by: JQ at November 10, 2024 04:07 PM (njWTi)

20 I read that rye has less gluten (IIRC!) and that's what 'fuels' oven spring.

Posted by: AZ deplorable moron at November 10, 2024 04:04 PM (JrESR)

I am not sure that is correct. Hydration has a huge effect on oven spring. Yes, the gluten's structural integrity helps, but the steam creating bubbles is the big driver.

Posted by: CharlieBrown'sDildo at November 10, 2024 04:08 PM (d9fT1)

21 Did my Trader Joe's fall trip Saturday. So bummed the persimmons were sold out and the meatballs I wanted (the one prepared all beef meatball I can eat) are having "production issues" so they are not sure when they are coming back (I know the production issue - beef is expensive!).

But the brussels sprouts were a decent price, and when you go REALLY early, you get 1st dibs on the "by the piece" produce prices, so I got perfect large Asian pears for a $1.69 each (I love these in the fall, too), and an enormous delicata squash for $1.49...so it was still worth the trip (and if you haven't used their cookie butter mixed into vanilla frosting to frost a chocolate cake, you haven't lived)...

Posted by: Nova Local at November 10, 2024 04:08 PM (exHjb)

22 Was supposed to try grilling ribs this summer but I am not one to stand outside cold cooking

Posted by: Skip at November 10, 2024 04:08 PM (fwDg9)

23 Sometimes I hear the voices of cookies and ice cream at night, calling from the kitchen.

The veggies, however, are oddly quiet.

Posted by: Ciampino - food sirens beckon at November 10, 2024 04:08 PM (i0xsb)

24 That's a beautiful loaf of bread, CBD.

I got something that will make our host call for an exorcist -- Hungry Howie's chicken and waffles pizza WITH MAPLE SYRUP drizzled on top!

Posted by: All Hail Eris, Agent of Chaos at November 10, 2024 04:08 PM (kpS4V)

25 I double dawg dare CBD to smoke those ribs

Posted by: Misanthropic Humanitarian at November 10, 2024 04:08 PM (QXQ4l)

26 "diminishing marginal utility" applies to all things. I usually just aim for the high-middle or low-high in all things. A bit more expensive than average, way cheaper than top-end and usually the best in terms of bang for buck."

Joe Mannix--

We discovered that about 10 years ago and it has been a revelation. It is truly the sweet spot if you can afford to go "more than average" or cheap. It happened when I started noticing that people who paid top dollar were almost always dissatisfied with their purchases. If you aimed a little lower in the price point, you got good quality with an affordable price.

Posted by: Art Rondelet of Malmsey at November 10, 2024 04:08 PM (FEVMW)

27 Tonight the kids are coming for dinner with a friend from London, so Chicken Katsu with homemade chutney, Fried Rice, and garlic Bok Choy

Posted by: San Franpsycho at November 10, 2024 04:10 PM (RIvkX)

28 What's a good, not crazy expensive, smoker for someone who's never used one and just wants to try it out, not adopt it as a lifestyle thing?

Posted by: Oddbob at November 10, 2024 04:10 PM (/y8xj)

29 He's going to feel triggered now.

... meanwhile, would you be so kind as to share the recipe for the maple and ginger pumpkin bread?
Posted by: Helena Handbasket at November 10, 2024 04:04 PM (zlGo9)

Gotta ask the daughter after her D&D game - she handles the bread-making (sweet or savory) around here.

I admit, one of the reasons I wanted to use the maple is it was open in my fridge, and I usually buy new this time of year, so out with the old, in with the new

...

Posted by: Nova Local at November 10, 2024 04:10 PM (exHjb)

30 I double dawg dare CBD to smoke those ribs

Posted by: Misanthropic Humanitarian at November 10, 2024 04:08 PM (QXQ4l)

I might. The weather is moderating...no more unseasonably warm days, so sitting outside tending a smoker is a pleasure.

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

31 We discovered that about 10 years ago and it has been a revelation. It is truly the sweet spot if you can afford to go "more than average" or cheap. It happened when I started noticing that people who paid top dollar were almost always dissatisfied with their purchases. If you aimed a little lower in the price point, you got good quality with an affordable price.
Posted by: Art Rondelet of Malmsey at November 10, 2024 04:08 PM (FEVMW)
++++
Yup. If you can afford it, it also often pencils out cheaper on durable goods. If a cheap sofa costs $500 and lasts five years but the good, high-middle sofa costs $1500 and lasts twenty, you're saving money buying quality.

Doesn't apply to food, though, of course. It doesn't stick around indefinitely. That's a pure quality play.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:11 PM (HnUIn)

32 Great minds, CBD!
I marinated ribs overnight and put them on a 325 degree hickory chip smoky grill 40 minutes ago.
Only problem is that I’ll get another black entry in my Permanent Record for being late to the Weasel Thread.

Posted by: RI Red at November 10, 2024 04:12 PM (D+rPd)

33 Doing it really top-notch is tricky, but getting "hmm, these ribs are pretty good" is not difficult.

Posted by: Joe Mannix

My technique is to avoid buying and consuming 'top-notch' ribs.
The result is everyone thinks my ribs are great.
The 3-2-1 guy commented that his ribs fall off the bone and I told him I want some chew and bite left. He actually agreed that mine were 'good in a different way'.

Posted by: AZ deplorable moron at November 10, 2024 04:12 PM (JrESR)

34 The Old Fashioned video could have been 2 minutes long, and conveyed all the same information.

I made OFs last night for the wife and daughter. I used a small piece of orange in the glass, but did not muddle it. I also don't have Demerara syrup, which is supposed to be a better substitute for a sugar cube, so I used regular simple syrup with a half bar spoon of jaggery, which is brown sugar used in Indian cooking. I also used Peychaud's, in addition to Angostura bitters.

The result received very high marks.

The very idea of using maple syrup gives me the willies.

Posted by: Archimedes at November 10, 2024 04:13 PM (xCA6C)

35 I prefer to cook mine before i eat them!

Posted by: Rancherbob at November 10, 2024 04:13 PM (21WHr)

36 33 Doing it really top-notch is tricky, but getting "hmm, these ribs are pretty good" is not difficult.

Posted by: Joe Mannix

My technique is to avoid buying and consuming 'top-notch' ribs.
The result is everyone thinks my ribs are great.
The 3-2-1 guy commented that his ribs fall off the bone and I told him I want some chew and bite left. He actually agreed that mine were 'good in a different way'.
Posted by: AZ deplorable moron at November 10, 2024 04:12 PM (JrESR)

Ribs can be an utter disaster...so getting to very good is all you need to wildly impress people b/c they've had so many disastrous ribs (I know I have)...

Posted by: Nova Local at November 10, 2024 04:13 PM (exHjb)

37 I made beef jerky this past week. Definitely takes more than 2 minutes. Need another batch or two to tweak beef prep, seasoning, and new dehydrator temp/drying time.

Also stabbed myself in the thumb with a kitchen knife in the process. That part not recommended.

Posted by: Weasel at November 10, 2024 04:13 PM (fghTy)

38 The Old Fashioned video could have been 2 minutes long, and conveyed all the same information. ...
Posted by: Archimedes at November 10, 2024 04:13 PM (xCA6C)
++++
'tis the way of YouTube. More minutes watched is more money in the creator's pocket, plus more ad-delivery time.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:14 PM (HnUIn)

39 23 Sometimes I hear the voices of cookies and ice cream at night, calling from the kitchen.

The veggies, however, are oddly quiet.
Posted by: Ciampino - food sirens beckon at November 10, 2024 04:08 PM (i0xsb)

That's b./c they have ears and eyes, but never mouths...

Posted by: Nova Local at November 10, 2024 04:14 PM (exHjb)

40 I like pork ribs but Mrs. F. has banned them. Banned!

Posted by: San Franpsycho at November 10, 2024 04:14 PM (RIvkX)

41 WinnDixie has bone-in turkey breasts for $1.49/lb this weekend so I bought several. I'm going to try to smoke two this week after they thaw. Do you reckon that I should brine them first?

Posted by: G'rump928(c) at November 10, 2024 04:15 PM (aD39U)

42 I am not sure that is correct. Hydration has a huge effect on oven spring. Yes, the gluten's structural integrity helps, but the steam creating bubbles is the big driver.
Posted by: CharlieBrown'sDildo

I use a 70% hydration for sour dough and get good oven spring, except when I add a bunch of rye (don't have the % handy right now).

Posted by: AZ deplorable moron at November 10, 2024 04:15 PM (JrESR)

43 Also stabbed myself in the thumb with a kitchen knife in the process.

Posted by: Weasel at November 10, 2024 04:13 PM (fghTy)

It's a rite of passage!

Posted by: CharlieBrown'sDildo at November 10, 2024 04:15 PM (d9fT1)

44 Ribs can be an utter disaster...so getting to very good is all you need to wildly impress people b/c they've had so many disastrous ribs (I know I have)...
Posted by: Nova Local at November 10, 2024 04:13 PM (exHjb)
++++
How? I am a terrible cook and even I can put decent ribs together.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:15 PM (HnUIn)

45
Last week a few of discussed smokin' Pork Butts.
This video came up and made me ask You People about Pork Butts. If this doesn't make you want to smoke a Pork Butt, you ain't right in the head:

https://is.gd/qY6AcM

This stuff is, what, $5/lb? No-brainer.

Posted by: Soothsayer at November 10, 2024 04:16 PM (bCeot)

46 Sometimes I hear the voices of cookies and ice cream at night, calling from the kitchen.

The veggies, however, are oddly quiet.
Posted by: Ciampino - food sirens beckon at November 10, 2024 04:08 PM (i0xsb)

That's b./c they have ears and eyes, but never mouths...
Posted by: Nova Local at November 10, 2024 04:14 PM (exHjb)

Cake seems to call for me, not the cookies.

Posted by: Hour of the Wolf at November 10, 2024 04:16 PM (VNX3d)

47 25 I double dawg dare CBD to smoke those ribs
Posted by: Misanthropic Humanitarian at November 10, 2024 04:08 PM (QXQ4l)

How do you keep them lit?

Sorry...I'll show myself out.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 10, 2024 04:16 PM (QGaXH)

48 I missed the game today. (LIE!)

Anything unusual happen?

Just another ho hum day at the office for the Chefs, I guess?

Posted by: K.C. Wolf (mnw) at November 10, 2024 04:16 PM (NLIak)

49 Pretty loaf of bread, CBD!

Posted by: Lizzy at November 10, 2024 04:17 PM (u1uWe)

50 Has anyone ever ate government cheese? Texture is plasticky and grainy at the same time.
And it tastes like shame.

Posted by: Field Marshal Zhukov at November 10, 2024 04:17 PM (wBaIH)

51 44 Ribs can be an utter disaster...so getting to very good is all you need to wildly impress people b/c they've had so many disastrous ribs (I know I have)...
Posted by: Nova Local at November 10, 2024 04:13 PM (exHjb)
++++
How? I am a terrible cook and even I can put decent ribs together.
Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:15 PM (HnUIn)

You've probably only eaten those of people that can cook.

Tough, underdone, weird sauce, oversalted, burnet sauce, tough skin still on, etc...I can keep going on all the issues...

Those who grill them have served the worst...

Posted by: Nova Local at November 10, 2024 04:17 PM (exHjb)

52 Also stabbed myself in the thumb with a kitchen knife in the process.

Posted by: Weasel at November 10, 2024 04:13 PM (fghTy)

It's a rite of passage!
Posted by: CharlieBrown'sDildo at November 10, 2024 04:15 PM (d9fT1)
-----
I'm pretty certain I needed a stitch, but my medical training kicked in and I managed to get the bleeding stopped.

Posted by: Weasel at November 10, 2024 04:18 PM (fghTy)

53 Also stabbed myself in the thumb with a kitchen knife in the process.

Posted by: Weasel at November 10, 2024 04:13 PM (fghTy)

That reminds me of the time I was working on the Cub Scout cooking badge, by making stew. I sliced my finger, and made progress on the First Aid badge as well that night.

Posted by: Hour of the Wolf at November 10, 2024 04:18 PM (VNX3d)

54 burnet = burnt. Damn typo.

Although, now I should look up if there is a burnet sauce.

Posted by: Nova Local at November 10, 2024 04:19 PM (exHjb)

55 Those who grill them have served the worst...
Posted by: Nova Local at November 10, 2024 04:17 PM (exHjb)
++++
Yeah, I don't feel like ruining enough ribs to become competent at grilling them LOL.

I use the oven. For some, I know this is bordering on sacrilegious, but it works and I can repeat it reliably.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:19 PM (HnUIn)

56 For baby-back ribs I do them fours in the crockpot and then 45 min on a rack in the oven.

Posted by: Halfhand at November 10, 2024 04:19 PM (4Pq/g)

57 my medical training kicked in and I managed to get the bleeding stopped.
Posted by: Weasel
-----------
Did you SuperGlue your other fingers together?

Posted by: scampydog at November 10, 2024 04:19 PM (p/ZcZ)

58 For baby-back ribs I do them fours in the crockpot and then 45 min on a rack in the oven.
Posted by: Halfhand at November 10, 2024 04:19 PM (4Pq/g)
++++
Huh. Makes sense. I never considered that approach, but I can see how it would work.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:20 PM (HnUIn)

59 my medical training kicked in and I managed to get the bleeding stopped.
Posted by: Weasel
-----------
Did you SuperGlue your other fingers together?
Posted by: scampydog

Slapped a hot iron on it?

Posted by: Hour of the Wolf at November 10, 2024 04:20 PM (VNX3d)

60 I'm pretty certain I needed a stitch, but my medical training kicked in and I managed to get the bleeding stopped.
Posted by: Weasel at November 10, 2024 04:18 PM (fghTy)

You got to finally use the stapler?

Posted by: RI Red at November 10, 2024 04:20 PM (D+rPd)

61 my medical training kicked in and I managed to get the bleeding stopped.
Posted by: Weasel

I assume hot iron was involved.

Posted by: Archimedes at November 10, 2024 04:20 PM (xCA6C)

62 Also stabbed myself in the thumb with a kitchen knife in the process. That part not recommended.
Posted by: Weasel at November 10, 2024 04:13 PM

You misunderstood bluebell's teaching *again*?????

Posted by: Duncanthrax at November 10, 2024 04:20 PM (a3Q+t)

63 Where do people land on St. Louis-style spareribs vs, baby-backs? I'm a St. Louis man, myself, if given a choice. Not that there are "bad" ribs. I'll eat baby backs all day if they're what's on offer.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:20 PM (HnUIn)

64 Posted by: scampydog at November 10, 2024 04:19 PM (p/ZcZ)
-----
Good idea, but no. Direct pressure, elevation and a cigar.

Posted by: Weasel at November 10, 2024 04:21 PM (fghTy)

65 By the way, the trimmings from my whole pork ribs are happily roasting in a 275 degree oven. Salted, a bit of my homemade dry rub, and when they are tender I will add some BBQ sauce, return them to the oven for a bit, then snack away!

Posted by: CharlieBrown'sDildo at November 10, 2024 04:21 PM (d9fT1)

66 And, CBD, Mrs. Red is highly disappointed that you did not include your ribs recipe.

Posted by: RI Red at November 10, 2024 04:21 PM (D+rPd)

67 four hours I meant to say.

On the occasion that I use the BBQ, I'll strap them to a spit with cooking ties and then use the rotisserie motor.

Posted by: Halfhand at November 10, 2024 04:22 PM (4Pq/g)

68 I'm sorry, but preparing ribs other than on a smoker is incomprehensible to all correct-thinking people.

Posted by: Duncanthrax at November 10, 2024 04:22 PM (a3Q+t)

69 What's a good, not crazy expensive, smoker for someone who's never used one and just wants to try it out, not adopt it as a lifestyle thing?
Posted by: Oddbob

My 1st smoker was an 'ugly drum smoker'. It took a while to figure out how to build one; but, it worked like a champ for years for us and is still being used by the guy I gave it to years ago.
I now have a big pellet smoker and really like it.
There are many who love the weber smokey mountain that look like a standup cylinder.
Buy one off craigslist or offerup to find out if you like them.

Posted by: AZ deplorable moron at November 10, 2024 04:23 PM (JrESR)

70 Last week I stir-fried some chicken and a bunch of vegetables, adding various sauces in the process. I had enough for five lunches.

Posted by: BeckoningChasm at November 10, 2024 04:23 PM (CHHv1)

71 53 Also stabbed myself in the thumb with a kitchen knife in the process.

Posted by: Weasel at November 10, 2024 04:13 PM (fghTy)

That reminds me of the time I was working on the Cub Scout cooking badge, by making stew. I sliced my finger, and made progress on the First Aid badge as well that night.
Posted by: Hour of the Wolf at November 10, 2024 04:18 PM (VNX3d)

Working on First Class cooking requirement in camp and my buddy drops his hamburger (?) in the ashes. My dad gave him a work glove to fish it out with so my buddy could eat it and get cooking portion signed-off.

Forty+ years later my buddy told that story at my dad's memorial service...(getting dusty just thinking about it...)

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 10, 2024 04:23 PM (QGaXH)

72 How? I am a terrible cook and even I can put decent ribs together.
Posted by: Joe Mannix

It's really easy!
Kids banned the Betterhalf from bbq, grilling, or smoking after she carbonized chicken and ribs.

Posted by: AZ deplorable moron at November 10, 2024 04:24 PM (JrESR)

73 I'm going to try to smoke two this week after they thaw. Do you reckon that I should brine them first?

Posted by: G'rump928(c) at November 10, 2024 04:15 PM (aD39U)

Absolutely. Check Southern Living. They have a nice brine that uses apple cider.

Posted by: CharlieBrown'sDildo at November 10, 2024 04:24 PM (d9fT1)

74 Just fast food at home tonight, chicken nuggets and fries.
Friday made another batch of chili with my very hot chili peppers from garden and a couple roasted Anaheim peppers as well as other stuff.

Posted by: Skip at November 10, 2024 04:26 PM (fwDg9)

75 For a first smoker, I'd get a cheap offset charcoal smoker.
Pellet smokers are great for long smokes, but don't get nearly the smoke one needs on colder, shorter smokes (sausages, bacon, Canadian bacon, etc.).

Posted by: MkY at November 10, 2024 04:26 PM (cPGH3)

76 Here's how I do ribs. Make of it what you will.

1. Split the rack in half, if not already
2. Wrap a baking sheet in foil
3. Pre-heat oven to 210ish degrees
4. Pull off a long sheet of foil
5. Put a half-rack of ribs on the foil sheet
6. Baste the ribs in BBQ sauce of your choice, doctored how you like (added spices, whatever), made from scratch, out of the bottle, etc. - the point is that you like it.
7. Wrap the foil around the ribs, creating a foil pouch
8. repeat 4-7 for the other half
9. Bake at for two hours, two and a half if you can manage it
10. Pull ribs out of oven, carefully open pouches, re-baste the ribs and flip them over
11. Re-wrap the pouches
12. Bake for another 2-2.5 hours
13. Pull the ribs out, carefully open the pouches, drain
14. Place the ribs directly on the baking sheet, meaty side up
15. Change the oven to "broil"
16. Lightly re-baste the top side of the ribs
17. Broil until the sauce starts to carmelize, then pull them out

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:26 PM (HnUIn)

77 Certainly, brine wash turkey up in the cavity. Your days of dry bird will be ovet.

Posted by: Boss Moss at November 10, 2024 04:27 PM (ZLWsP)

78 I've smoked pork ribs successfully but I've never been happy with beef ribs I've smoked.

Posted by: Northernlurker , Maple Syrup MAGA at November 10, 2024 04:28 PM (kTd/k)

79 Where do people land on St. Louis-style spareribs vs, baby-backs?

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:20 PM (HnUIn)

I have been buying Baby-backs from Costco, and they are thick and meaty, which seems to be a bit of a change from the typical.

I like 'em, but as you can see from the top section, I like both!

Posted by: CharlieBrown'sDildo at November 10, 2024 04:28 PM (d9fT1)

80 I'll eat baby backs all day if they're what's on offer.
Posted by: Joe Mannix

Less meat on the baby backs so start using CBD's technique!

Posted by: AZ deplorable moron at November 10, 2024 04:28 PM (JrESR)

81 I made disastrous ribs yesterday: cooked them low and slow in the oven for 3 hours (came out very good and had high hopes) then put them on too hot a grill for a char.

Burned.

Posted by: Brunnhilde at November 10, 2024 04:29 PM (3AwA+)

82 I made disastrous ribs yesterday: cooked them low and slow in the oven for 3 hours (came out very good and had high hopes) then put them on too hot a grill for a char.

Burned.
Posted by: Brunnhilde at November 10, 2024 04:29 PM (3AwA+)
++++
Ah, bummer and a half!

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:30 PM (HnUIn)

83 Oddbob,

It’s appropriate you get a gaaasssss model

Posted by: Pete Bog at November 10, 2024 04:31 PM (PBgDZ)

84 What's a good, not crazy expensive, smoker for someone who's never used one and just wants to try it out, not adopt it as a lifestyle thing?
Posted by: Oddbob at November 10, 2024 04:10 PM

Weber Smokey Mountain.

Posted by: Duncanthrax at November 10, 2024 04:31 PM (a3Q+t)

85 As fate would have it, we're having ribs this very night.
In the slow cooker, we don't have a smoker.
Grits on the side and wilted fresh spinach.

Posted by: gourmand du jour at November 10, 2024 04:31 PM (MeG8a)

86
I do ribs similar to Joe Mannix except I broil the ribs until about 3/4's cooked and then finish them on the grill with chinese sauce on them, to give them the bbq flavor and look.

Posted by: Soothsayer at November 10, 2024 04:31 PM (bCeot)

87
I made disastrous ribs yesterday: cooked them low and slow in the oven for 3 hours (came out very good and had high hopes) then put them on too hot a grill for a char.

Burned.
Posted by: Brunnhilde

Still, that's the Proper way to cook ribs.
Women Cannot Grill, though.

Posted by: Soothsayer at November 10, 2024 04:32 PM (bCeot)

88 burnet = burnt. Damn typo.
Although, now I should look up if there is a burnet sauce.
Posted by: Nova Local

Did you ask Carol?

Posted by: mikeski at November 10, 2024 04:33 PM (DgGvY)

89 Women Cannot Grill, though.
Posted by: Soothsayer at November 10, 2024 04:32 PM (bCeot)
++++
You'd better rethink that, worm!

Posted by: Grill Mistress, dressed in black PVC and wielding a whip at November 10, 2024 04:33 PM (HnUIn)

90 Older daughter corned some venison and it is tremendous.
I made a sandwich using sourdough bread, a big slice of Vidalia onion, honey mustard and mayo.

Posted by: IRONGRAMPA at November 10, 2024 04:33 PM (hKoQL)

91 Something Trader Joe's was selling yesterday for the holiday, that I never remember seeing - turkey bone broth (which has more protein that their chicken or beef bone broth). Decent price at $3.49 and a wonderful item to buy for Thanksgiving in case you have a disaster with gravy (I can't use a jarred gravy as backup b/c they all have dairy...and really they suck anyway), so if you have a disaster in the kitchen (like the year I shattered my pyrex and some of it landed in my gravy...yeah, long story...no pyrex is ever use for the holiday anymore), this would be a good pick up...

Posted by: Nova Local at November 10, 2024 04:33 PM (exHjb)

92 If you like your ribs meaty, buy a pork rib roast, and slice off the appropriate amount of roast from the ribs. That, of course, can be enjoyed separately.

Pecan, IMNSHO, is the best wood for smoking pork. Some say peach, but outside of Georgia, it's hard to find.

Posted by: Duncanthrax at November 10, 2024 04:34 PM (a3Q+t)

93 I fire up the grill on high to get the hickory chips smoking, then turn off one side and bring down the side under the chips to 325. Ribs go on the other side, 90 minutes, flip, 90 minutes.
No complaints from the family so far.

Posted by: RI Red at November 10, 2024 04:35 PM (D+rPd)

94
Women cannot negotiate open-flame heat. It's just not in their DNA.

Posted by: Soothsayer at November 10, 2024 04:35 PM (bCeot)

95 I have Hungarian goulash simmering on the stove. I halved the recipe, but I forgot to half the garlic and the paprika.

Oh no what shall I do.

Clearly, paprika is an ingredient that has to be well understood for best results… Pseudo-knowledge is widespread and increases with the distance from Budapest.
—Joseph Wechsberg, The Cooking of Vienna’s Empire

Posted by: Stephen Price Blair at November 10, 2024 04:35 PM (EXyHK)

96 Wisdom of the Horde request:

I used a blackstone griddle at the TXMOME and liked it.
I found a large griddle covered in rust in the back of one of the sheds, left by the previous owners, cleaned it up with a wire wheel, seasoned it with grapeseed oil and cooked breakfast burritos on it this morning.
The griddle is a bit large for the 2 burner grill for using 1 burner and doesn't stretch for using 2 burners.
Sigh.

Afterwards the Betterhalf says "Hey Wallyworld has the 26"Blackstone for 297.00.

Should I get the Blackstone or is there a better one for around that price?

Posted by: AZ deplorable moron at November 10, 2024 04:35 PM (JrESR)

97 Women cannot negotiate open-flame heat. It's just not in their DNA.
Posted by: Soothsayer at November 10, 2024 04:35 PM (bCeot)

Fire Bad! ARRGGHH!!!
Posted by: Frankenstein's Monster

Posted by: Hour of the Wolf at November 10, 2024 04:36 PM (VNX3d)

98 95 I have Hungarian goulash simmering on the stove. I halved the recipe, but I forgot to half the garlic and the paprika.

Oh no what shall I do.

Clearly, paprika is an ingredient that has to be well understood for best results… Pseudo-knowledge is widespread and increases with the distance from Budapest.
—Joseph Wechsberg, The Cooking of Vienna’s Empire
Posted by: Stephen Price Blair at November 10, 2024 04:35 PM (EXyHK)

Call it a spicier version.

Posted by: Nova Local at November 10, 2024 04:36 PM (exHjb)

99 Very similar to Mannix recipe. I always remove the membrane, begin with a dry rub, finish with homemade BBQ sauce. I do like them cold as leftovers. Wife thinks that is weird.

Posted by: scampydog at November 10, 2024 04:37 PM (p/ZcZ)

100 Not a fan of pork ribs, but I love beef ribs, and bbq short ribs are superb.

I have foccacia dough rising as I type. We're having soup night and foccacia is the perfect foil for the beef, broccoli cheese, and homemade tomato offerings.

Posted by: Moki at November 10, 2024 04:38 PM (wLjpr)

101 99 Very similar to Mannix recipe. I always remove the membrane, begin with a dry rub, finish with homemade BBQ sauce. I do like them cold as leftovers. Wife thinks that is weird.
Posted by: scampydog at November 10, 2024 04:37 PM (p/ZcZ)

Exactly what I do, too...although with the guest here, who can't handle BBQ sauce smell cooking in the oven...I actually have not sauced them - they still are okay, but I'm a sucker for sauce...you need something to suck off your fingers..

Posted by: Nova Local at November 10, 2024 04:38 PM (exHjb)

102 That loaf of bread looks like a Flintstone wheel. Next I was expecting a rack of finished brontosaurus ribs.

Posted by: Dr. Bone at November 10, 2024 04:39 PM (eVr3D)

103 "Women can't grill..."

Eh, my husband won't touch the grill (Big Green Egg, bought for me). I can grill and smoke (I can make killer smoked turkey and smoked chicken quarters as well as grilled brats and hamburgers). I think I was being careless yesterday. I knew the damn grill flames were too high but I slapped the ribs on there anyway. They burned in less than 10 minutes.
Ugh. I was pissed at myself.

By the way, Joe. I have used that exact oven method for ribs frequently. It is almost foolproof (should have done it yesterday!)

Posted by: Brunnhilde at November 10, 2024 04:39 PM (3AwA+)

104 Cherry wood is great for smoking pork as well

Posted by: Pete Bog at November 10, 2024 04:40 PM (PBgDZ)

105 Kevin Harlan in the booth with the call:

"OHHHH! BLOCKED! The Chiefs have won! The Chiefs have WON!"

Posted by: K.C. Wolf (mnw) at November 10, 2024 04:40 PM (NLIak)

106 By the way, Joe. I have used that exact oven method for ribs frequently. It is almost foolproof (should have done it yesterday!)
Posted by: Brunnhilde at November 10, 2024 04:39 PM (3AwA+)
++++
For me, it *needs* to be foolproof. I can feed myself, but I am not really a competent cook.

I do make extremely good salads, though.

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:40 PM (HnUIn)

107 I see Vanity Fair has an article up about RFK jr now perhaps heading up some part of Fedgov's healthcare.

Apparently he is going to "take away vaccines" because he's not going to mandate the clot shot. These people are...disgusting.

Posted by: 18-1 at November 10, 2024 04:41 PM (oZhjI)

108 Finally! Pomegranates are in the stores and not a moment too soon. All that tart refreshing goodness. I'll put it on yogurt, hummus, and enjoy them by the spoonful just out of the fridge. The things are even healthy for you. Win-win.

Posted by: JTB at November 10, 2024 04:41 PM (yTvNw)

109 Certainly, brine wash turkey up in the cavity. Your days of dry bird will be ovet.

Sous vide. Really, no kidding. Quarter or debone, season, cook to 150F for... a while and then crisp up under the broiler.

Posted by: Oddbob at November 10, 2024 04:41 PM (/y8xj)

110 It's actually going to rain tonight, haven't really had rain in 5 weeks

Posted by: Skip at November 10, 2024 04:41 PM (fwDg9)

111 Oh and Vanity Fair is also butthurt about RFK claiming a number of federal agencies are “sock puppets for the industries that they’re supposed to regulate"

Isn't this still a leftwing talking point? I guess the fear is now there is going to be someone in charge that actually does see that as as bad thing...

Posted by: 18-1 at November 10, 2024 04:42 PM (oZhjI)

112 Cherry wood is great for smoking pork as well
Posted by: Pete Bog

Cherry, pecan, apple, mesquite, I like them all.

Posted by: AZ deplorable moron at November 10, 2024 04:42 PM (JrESR)

113 Nova Local, the turkey bone broth is new this year, isn't it? I've gotten their regular turkey broth (I think TJ's and Wegman's are the only stores that carry it, or at least, the only ones I've seen) and it is quite good. Sadly, the nearest Trader Joes is two and a half hours from us, so I'll miss out on all the Thanksgiving/Christmas goodies they have.

Posted by: Moki at November 10, 2024 04:43 PM (wLjpr)

114 I hope this qualifies for the food thread. At least there are two turkeys involved. The funniest one I have seen yet:

https://tinyurl.com/26ax8643

Posted by: Beverly at November 10, 2024 04:43 PM (Epeb0)

115 Finally! Pomegranates are in the stores and not a moment too soon. All that tart refreshing goodness. I'll put it on yogurt, hummus, and enjoy them by the spoonful just out of the fridge. The things are even healthy for you. Win-win.
Posted by: JTB at November 10, 2024 04:41 PM (yTvNw)
++++
Tip I learned in college for dealing with pomegranates, and it works quite well:
1. Using a sharp knife, score the pomegranate all the way around its center, all the way through the skin. Do this both directions (horizontal and vertical)
2. Fill a large bowl with room-temperature water
3. Drop the pomegranate into the bowl, and weigh it down so it's fully submerged
4. Walk away for a few hours
5. Peel off the skin and inner structure. The seeds pop out easily and without damage
6. Skim the detritus off the water, drain through a strainer
7. Enjoy low-effort (though high-time) pomegranate seeds

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:44 PM (HnUIn)

116 I found and saved the Southern Living brine recipe, as well as their dutch oven turkey breast recipe. I grabbed some 'day old' sale bread at the grocery store the other day and will *finally* try home made stuffing.

Posted by: Helena Handbasket at November 10, 2024 04:44 PM (zlGo9)

117 113 Nova Local, the turkey bone broth is new this year, isn't it? I've gotten their regular turkey broth (I think TJ's and Wegman's are the only stores that carry it, or at least, the only ones I've seen) and it is quite good. Sadly, the nearest Trader Joes is two and a half hours from us, so I'll miss out on all the Thanksgiving/Christmas goodies they have.
Posted by: Moki at November 10, 2024 04:43 PM (wLjpr)

I've never seen it, but I only go every 2-3 months, so I was never sure if I just missed it. I love their chicken and beef bone broths, so I had to buy it (and then threw in a ginger miso broth, too, b/c this winter seems like soup season this year...soup is healthy and cheaper than what nice proteins are probably gonna be)...

Posted by: Nova Local at November 10, 2024 04:45 PM (exHjb)

118 Didn't ace have his own little whipping boy loaf of bread?

Posted by: Dr. Bone at November 10, 2024 04:45 PM (eVr3D)

119 We did smoked and seared bone-in pork roast yesterday. Fucking succulent. This preparation is hard to nail. Sometimes you do. Sometimes you don’t. Yesterday we did.

Posted by: Elric Blade at November 10, 2024 04:46 PM (36b0I)

120 I'm planning to make gluten-free katsudon tonight. (I have celiac disease and get very sick if I eat anything made with wheat.)

Pork, coated with flour, then coated with egg, then coated with breadcrumbs, deep fried, then sliced up and served with rice and egg and vegetables and whatever sauce you fancy.

Posted by: Pixy Misa at November 10, 2024 04:46 PM (BLOW1)

121
Cooking Jambalaya tonight and herself won't consume hot
Andoulie sausage so had to get Eckridge smoked. $5.99/lb.

Posted by: Auspex at November 10, 2024 04:46 PM (j4U/Z)

122 And on this topic, It's time for me to go make dinner. I'm doing chicken. I usually screw it up. I have higher than average hopes for tonight, though. Wish me luck!

Posted by: Joe Mannix (Not a cop!) at November 10, 2024 04:47 PM (HnUIn)

123 Birria tacos tonight with black beans and cilantro lime rice.

And Bourbon.

Posted by: Martini Farmer at November 10, 2024 04:48 PM (Q4IgG)

124 The snickles made my gorge rise.

Which was the point, I guess.

Posted by: Aetius451AD at November 10, 2024 04:48 PM (bss/y)

125 Periodically, our local supermarket overbuys on babyback ribs and knocks them down %50.

I go to town and braise 'em using Alton Brown's "Who Loves Ya, Babyback" recipe. Just as good as leftovers as fresh.

Posted by: Additional Blond Agent, STEM Guy at November 10, 2024 04:50 PM (/HDaX)

126 Ribs are done when the bones stick out one inch.

Posted by: RI Red at November 10, 2024 04:50 PM (D+rPd)

127 The local farmer's market is winding down for the year but I scored a major prize: several jars of buckwheat honey. To my surprise a neighbor of the beekeepers keeps a field of buckwheat and lets them put some hives there. (I didn't know buckwheat was grown in the area.)

Buckwheat honey is one of my favorites. Not quite as sweet as some but with a richer flavor. (There is no bad honey, I just prefer some over others.) This mornings breakfast was a couple of homemade biscuits, well buttered, drizzled with the buckwheat honey and topped with fresh blueberries. Talk about ambrosia! Washed down with cold milk and fresh brewed coffee.

Posted by: JTB at November 10, 2024 04:51 PM (yTvNw)

128 111 Oh and Vanity Fair is also butthurt about RFK claiming a number of federal agencies are “sock puppets for the industries that they’re supposed to regulate"

Dang, the more I hear from RFK the more I like him! So Vanity Fair never heard about Regulatory Capture? Maybe that’s just Russian Disinformation.

Posted by: Tom Servo at November 10, 2024 04:51 PM (S6gqv)

129 This preparation is hard to nail. Sometimes you do. Sometimes you don’t.

Posted by: Elric Blade at November 10, 2024 04:46 PM (36b0I)

There seems to be a lot of variation in fat content in American pork. I have seen incredibly lean, and I have seen gorgeous marble, fatty pork loins.

Maybe that is the variable?

Posted by: CharlieBrown'sDildo at November 10, 2024 04:52 PM (d9fT1)

130 katsudon tonight. (I have celiac disease and get very sick if I eat anything made with wheat.)

Pork, coated with flour, then coated with egg, then coated with breadcrumbs, deep fried, then sliced up and served with rice and egg and vegetables and whatever sauce you fancy.
Posted by: Pixy Misa

Never had it but it sounds and looks delicious.

Posted by: AZ deplorable moron at November 10, 2024 04:54 PM (JrESR)

131 I do make extremely good salads, though.

Posted by: Joe Mannix (Not a cop!)

You too?

Posted by: Kamala at November 10, 2024 04:55 PM (xCA6C)

132 Probably what the peg ets.

Posted by: Aetius451AD at November 10, 2024 04:55 PM (bss/y)

133 Almost all of the pork loins I see are utterly devoid of marbling. I have to mail order to get good ones. The lean ones work OK for many stir fries, but not much else.

Mostly I use shoulder, which my local market labels "Pork Butt." No "Boston Butt," which at least clues you in that there's something funny about the name. No, they just call a shoulder a butt, like lying to customers is normal.

Posted by: Splunge at November 10, 2024 04:55 PM (hmKaK)

134 I do make extremely good salads, though.

Posted by: Joe Mannix (Not a cop!)

This is something to brag about?

Posted by: Aetius451AD at November 10, 2024 04:56 PM (bss/y)

135 I had some leftover rice this morning so I made a skillet full of fried rice with onion and three eggs. It’s just a dish I really like. I started making it on my own a few years back on my own, and found by trial and error that it always came out a lot better if I started with leftover rice. Finally got around to looking up a recipe and found it started with “always use 2 to 3 day old rice, since it will be drier.” Anyway easy to make, great way to use up leftovers, I added in some green salsa for more flavor.

Posted by: Tom Servo at November 10, 2024 04:56 PM (S6gqv)

136 115 ... "Tip I learned in college for dealing with pomegranates, and it works quite well:
1. Using a sharp knife, score the pomegranate all the way around its center, all the way through the skin. Do this both directions (horizontal and vertical)
2. Fill a large bowl with room-temperature water
3. Drop the pomegranate into the bowl, and weigh it down so it's fully submerged
4. Walk away for a few hours
5. Peel off the skin and inner structure. The seeds pop out easily and without damage
6. Skim the detritus off the water, drain through a strainer
7. Enjoy low-effort (though high-time) pomegranate seeds"

Hi Joe Mannix,

Yep, I do something like that. Tried a bunch of other methods but this one isn't as messy and takes a lot less effort. Leaning over the sink for a long time at my height takes a toll.

Posted by: JTB at November 10, 2024 04:56 PM (yTvNw)

137 This preparation is hard to nail. Sometimes you do. Sometimes you don’t.

Posted by: Elric Blade at November 10, 2024 04:46 PM (36b0I)

There seems to be a lot of variation in fat content in American pork. I have seen incredibly lean, and I have seen gorgeous marble, fatty pork loins.

Maybe that is the variable?
Posted by: CharlieBrown'sDildo at November 10, 2024 04:52 PM (d9fT1)
———

I think it’s a variable and not just for pork. Sometimes you just get a better cut of meat, even if it’s otherwise the same grade. Sexier cow, pig that hasn’t been sexually abused by Ahmed, etc.

But the cooking is also hard to nail. The perfect cook is within 1 or 2 degrees internal. Very easy to be a little off, usually on the high side.

Posted by: Elric Blade at November 10, 2024 04:57 PM (36b0I)

138 I always brine the turkey, but this year I plan to do it an extra day in advance, and let the skin dry out in the fridge. That's how my favorite roast chicken recipe reads, and the resulting crisp skin is excellent. Brining can be the enemy of a crisp skin.

Posted by: Splunge at November 10, 2024 04:57 PM (hmKaK)

139 114 I hope this qualifies for the food thread. At least there are two turkeys involved. The funniest one I have seen yet:

https://tinyurl.com/26ax8643
Posted by: Beverly at November 10, 2024 04:43 PM (Epeb0)

OH MY GOSH!!!! I'm crying!!!!

Posted by: Moki at November 10, 2024 04:58 PM (wLjpr)

140
When's the last time you had a McRib?
They're coming back in a couple of weeks, for a short time.

Posted by: Soothsayer at November 10, 2024 04:58 PM (bCeot)

141 local market labels "Pork Butt." No "Boston Butt," which at least clues you in that there's something funny about the name. No, they just call a shoulder a butt, like lying to customers is normal.
Posted by: Splunge

I thought the difference between Pork Butt and Boston Butt was the latter is boneless?

Posted by: AZ deplorable moron at November 10, 2024 04:58 PM (JrESR)

142 How do you cook ribs when you don't have a grill, smoker or even an oven? Easy, I cook them in an electric skillet. Sear them really good, add Stubbs chili,lime ginger marinade cook until tender then raise the heat until they get a nice bark. Nothing is impossible.

Posted by: Ben Had at November 10, 2024 04:58 PM (t8vHj)

143 The perfect cook is within 1 or 2 degrees internal. Very easy to be a little off, usually on the high side.

Posted by: Elric Blade at November 10, 2024 04:57 PM (36b0I)

Sous Vide for the win!

Posted by: CharlieBrown'sDildo at November 10, 2024 04:59 PM (d9fT1)

144 141 I thought the difference between Pork Butt and Boston Butt was the latter is boneless?
Posted by: AZ deplorable moron at November 10, 2024 04:58 PM (JrESR)

You could be right, for all I know. But it's not going to get me on the "a shoulder is a butt" train.

Posted by: Splunge at November 10, 2024 05:00 PM (hmKaK)

145 I thought the difference between Pork Butt and Boston Butt was the latter is boneless?

What a waste that would be, amirite?

Posted by: Pete Buttigieg at November 10, 2024 05:01 PM (xCA6C)

146
Buckwheat honey is one of my favorites. Not quite as sweet as some but with a richer flavor. (There is no bad honey, I just prefer some over others.) This mornings breakfast was a couple of homemade biscuits, well buttered, drizzled with the buckwheat honey and topped with fresh blueberries. Talk about ambrosia! Washed down with cold milk and fresh brewed coffee.
Posted by: JTB at November 10, 2024 04:51 PM (yTvNw)

We were in Munich and visited a honey shop, with an amazing variety of single flower/pollen honeys. I have limited German and bought a few, getting some odd looks from the proprietor. We tried them and...hmm, well, interesting is the best thing I can say. They were medicinal honeys from avocado, linden and some south american trees I can't remember. Tasted awful, but were amazing for colds and sniffles when scooped liberally into hot tea and lemon

Posted by: Moki at November 10, 2024 05:02 PM (wLjpr)

147 For the $40-$60 price range, what is your bourbon of choice?

Posted by: Our Country is Screwed at November 10, 2024 05:02 PM (96ePu)

148 Serious eats says I'm wrong:
What Is Pork Butt (a.k.a. Boston Butt)?

Posted by: AZ deplorable moron at November 10, 2024 05:03 PM (JrESR)

149 Pork loin roasts are a perfect sous vide candidate. Self basting followed by a quick sear.

Posted by: Pete Bog at November 10, 2024 05:03 PM (PBgDZ)

150 Good luck with the chicken, Joe! Don't burn it...

Posted by: Brunnhilde at November 10, 2024 05:03 PM (3AwA+)

151 t8vHj)

143 The perfect cook is within 1 or 2 degrees internal. Very easy to be a little off, usually on the high side.

Posted by: Elric Blade at November 10, 2024 04:57 PM (36b0I)

Sous Vide for the win!
Posted by: CharlieBrown'sDildo at November 10, 2024 04:59 PM (d9fT1)
———

Yes, I SV a lot. But even then, I like to sear it after for better mouthfeel and that raises the temp. So I SV at lower temp knowing the sear will raise it.

But yesterday was straight up old school pitmaster cooking. On an electric Masterbuilt smoker …

Posted by: Elric Blade at November 10, 2024 05:04 PM (36b0I)

152 When's the last time you had a McRib?
They're coming back in a couple of weeks, for a short time.

Posted by: Soothsayer at November 10, 2024 04:58 PM (bCeot)

I actually had my first one months ago when they were here in Canada. It was good.

But if you want pretty much exactly the same thing, get the Hungry Man rib dinners. I swear it was exactly the same but my palate isn't refined and I'm not a fussy eater at all...

Posted by: Stateless at November 10, 2024 05:04 PM (jvJvP)

153 Pete Bog, have you ever cooked one on a rotisserie?

Any lemon sorbet left?

Posted by: Ben Had at November 10, 2024 05:04 PM (t8vHj)

154 127 Buckwheat honey is one of my favorites. Not quite as sweet as some but with a richer flavor.
Posted by: JTB at November 10, 2024 04:51 PM (yTvNw)

Intense stuff. I like it too, in small doses.

Buckwheat pancakes are the best pancakes in my book, by a significant margin. They have character and flavor. "Buckwheat cakes" were common in Mark Twain's day, but seem to have almost vanished from the Earth.

Posted by: Splunge at November 10, 2024 05:06 PM (hmKaK)

155 152 When's the last time you had a McRib?
They're coming back in a couple of weeks, for a short time.

Posted by: Soothsayer at November 10, 2024 04:58 PM (bCeot)

I don't like them at all...

They taste like the pringles of potato chips...pork product just mushed together and served with a very heavy sauce...

Posted by: Nova Local at November 10, 2024 05:06 PM (exHjb)

156 Has anyone used Italian Lardo with anything? I've never had it, but the idea of pure pork belly fat is alluring.

Posted by: Biff Pocoroba at November 10, 2024 05:06 PM (Dm8we)

157
But if you want pretty much exactly the same thing, get the Hungry Man rib dinners. I swear it was exactly the same...

Yes, it is.
I believe the pork patty is made by Ore-Ida.

Posted by: Soothsayer at November 10, 2024 05:06 PM (bCeot)

158 For the $40-$60 price range, what is your bourbon of choice?

Posted by: Our Country is Screwed at November 10, 2024 05:02 PM (96ePu)

Nelson Bros Reserve Bourbon.

Posted by: CharlieBrown'sDildo at November 10, 2024 05:07 PM (d9fT1)

159 Splunge, you are in an area where you can get mesquite flour. Try making pancakes with that.

Posted by: Ben Had at November 10, 2024 05:08 PM (t8vHj)

160 Has anyone used Italian Lardo with anything? I've never had it, but the idea of pure pork belly fat is alluring.

Posted by: Biff Pocoroba at November 10, 2024 05:06 PM (Dm8we)

I put it on a pizza a long time ago, and it was delicious!

Posted by: CharlieBrown'sDildo at November 10, 2024 05:08 PM (d9fT1)

161 156 Has anyone used Italian Lardo with anything? I've never had it, but the idea of pure pork belly fat is alluring.
Posted by: Biff Pocoroba at November 10, 2024 05:06 PM (Dm8we)

I've had it, as part of a charcuterie assortment. It wasn't "with anything," though. It was just sliced super-thin, and you eat it, and it melts in your mouth. It was great, but I'm a big fan of lard. I buy mangalitsa lard for cooking, and sometimes just eat a spoonfull.

Posted by: Splunge at November 10, 2024 05:08 PM (hmKaK)

162 Yes, it is.
I believe the pork patty is made by Ore-Ida.

Posted by: Soothsayer at November 10, 2024 05:06 PM (bCeot)

Cool, I got something food related right.

Posted by: Stateless at November 10, 2024 05:09 PM (jvJvP)

163 I vacuum sealed some fatty brisket with sugar cure and pickling spices, and let it sit in the fridge for a couple of weeks to cure, then i took it out, rinsed it and cooked it in the crock pot for six hours.
I then let it cool, sliced it and simmered the slices in a pan for about five minutes to get the extra salt out, and made sammmiches with sauerkraut, and it was truly wonderful

It is a long way around to make unsmoked pastrami, but my goodness it is tasty.

Posted by: Kindltot at November 10, 2024 05:09 PM (D7oie)

164 159 Splunge, you are in an area where you can get mesquite flour. Try making pancakes with that.
Posted by: Ben Had at November 10, 2024 05:08 PM (t8vHj)

I never heard of that. Flour from a tree? I will check it out, the next time I have a "carbs allowed" day.

Posted by: Splunge at November 10, 2024 05:09 PM (hmKaK)

165 Trump lied !!!!!!!!!!!!!!!!!

He said that when he is elected the wars in Unkrane and Lebanon wood end.........

That did not happen and he has been elected for at least 4 days now !!!!!!!

Posted by: Mary Clogginstein from Brattleboro,Vt at November 10, 2024 05:10 PM (l8kJx)

166 I put it on a pizza a long time ago, and it was delicious!
Posted by: CharlieBrown'sDildo
_______

So, it doesn't just melt?

Posted by: Biff Pocoroba at November 10, 2024 05:10 PM (Dm8we)

167 Splunge, the mesquite beans. A flour with a mild nutty taste. Makes great biscuits.

Posted by: Ben Had at November 10, 2024 05:11 PM (t8vHj)

168 Didn't pork shoulders used to be shipped in barrels called butts?

(Not looking it up since that is cheating)

Posted by: Brunnhilde at November 10, 2024 05:11 PM (3AwA+)

169 Didn't pork shoulders used to be shipped in barrels called butts?

Yes.

Posted by: Additional Blond Agent, STEM Guy at November 10, 2024 05:12 PM (/HDaX)

170 For the $40-$60 price range, what is your bourbon of choice?
Posted by: Our Country is Screwed at November 10, 2024 05:02 PM (96ePu)

——-

Angel’s Envy. If you like bourbon that’s very high proof, then this probably ain’t your bottle, though.

Posted by: Elric Blade at November 10, 2024 05:13 PM (36b0I)

171 Speaking of Pizza

https://tinyurl.com/yvtbwzve

Posted by: Hour of the Wolf at November 10, 2024 05:13 PM (VNX3d)

172 Usually get baby backs at Sam's. Local grocer occasionally has St. Louis style but pricier.

Slather with mustard in the morning. Dry rub 30 mins before cooking. I place them standing in an upside down roasting rack on the grill. 325 approx 3 hrs. Never had any complaints. BBQ sauce for dipping if so desired.

Posted by: olddog in mo at November 10, 2024 05:14 PM (hoCmQ)

173 I saw Snickles on sale in the expectant mom section of the local Walmart.

Posted by: Roy at November 10, 2024 05:14 PM (z+ik4)

174 Put some Lardo da Vinci on your McRib!

Posted by: Bertram Cabot, Jr. at November 10, 2024 05:14 PM (63Dwl)

175 Hello Ben Had. Noon the rotisserie and leftovers. Rotisserie over wood is next spring project.

More homemade lemon sorbet will be happening soon. It was killer.

Posted by: Pete Bog at November 10, 2024 05:15 PM (PBgDZ)

176 Buckwheat pancakes are the best pancakes in my book, by a significant margin. They have character and flavor. "Buckwheat cakes" were common in Mark Twain's day, but seem to have almost vanished from the Earth.
Posted by: Splunge at November 10, 2024 05:06 PM (hmKaK)

buckwheat is interesting in baking, in my experience it really boosts the action of yeast in batter. I wonder if that was the purpose of buckwheat cakes, to get the pancakes light and airy without a reliable chemical leaven.
Especially with Southern flours which are traditionally lower in gluten than Northern hard red wheat

Posted by: Kindltot at November 10, 2024 05:16 PM (D7oie)

177 Pete Bog, can you do Gelato as well?

Posted by: Ben Had at November 10, 2024 05:17 PM (t8vHj)

178 Flour from a tree?

You bet!

Posted by: Zombie Euell Gibbons at November 10, 2024 05:17 PM (mH6SG)

179 169 Didn't pork shoulders used to be shipped in barrels called butts?

Yes.
Posted by: Additional Blond Agent, STEM Guy at November 10, 2024 05:12 PM (/HDaX)

Was a popular trade item through the ports of Boston.

Posted by: Roy at November 10, 2024 05:19 PM (z+ik4)

180 Has anyone used Italian Lardo with anything? I've never had it, but the idea of pure pork belly fat is alluring.
Posted by: Biff Pocoroba at November 10, 2024 05:06 PM (Dm8we)

Cook it down with onion and apples if you feel adventurous, and you have greibenschmalz.
If there is some pink streaks in it, it gives the cracklings too, which are extra tasty.

Posted by: Kindltot at November 10, 2024 05:20 PM (D7oie)

181 Didn't pork shoulders used to be shipped in barrels called butts?

Yes.
Posted by: Additional Blond Agent, STEM Guy at November 10, 2024 05:12 PM (/HDaX)

Was a popular trade item through the ports of Boston.
Posted by: Roy at November 10, 2024 05:19 PM (z+ik4)

———-

“Meh”

— Tea

Posted by: Elric Blade at November 10, 2024 05:20 PM (36b0I)

182 >>Almost all of the pork loins I see are utterly devoid of marbling.

Posted by: Splunge at November 10, 2024 04:55 PM (hmKaK)

===============================

My grocery store has sealed packages of something called rib ends or pork loin ends. I think they are essentially the same thing. It's basically fatty loin or rib meat.

The meat is in chunks, and they put a bunch in a package, usually 3 lbs or so. When the chunks are thick, I butterfly them, then grill. Sometimes I have to cut out a large chunk of fat, but the meat is marbled pretty well.
Makes a great steak.

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

183 After scamdemic, in my part of Canada, I can no longer get head cheese, which I kind of liked.

Our meat market says it's no longer made.

Posted by: Stateless at November 10, 2024 05:21 PM (jvJvP)

184 Tonkatsu today with Bulldog sauce, my fave.

Some people prefer Otafuku Tonkatsu sauce, but not me.

Should be delish.

Posted by: naturalfake at November 10, 2024 05:23 PM (eDfFs)

185 then raise the heat until they get a nice bark

Woof!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at November 10, 2024 05:24 PM (zGaBX)

186 Was a popular trade item through the ports of Boston.
Posted by: Roy at November 10, 2024 05:19 PM (z+ik4)

———-

“Meh”

— Tea
Posted by: Elric Blade at November 10, 2024 05:20 PM (36b0I)

____________

Alternate history: The Boston Butt Party
-ooh!

Posted by: Pete "Bustin Butt" Bootyjizz at November 10, 2024 05:25 PM (NMT5x)

187 Some people prefer Otafuku Tonkatsu sauce, but not me.

Should be delish.
Posted by: naturalfake at November 10, 2024 05:23 PM (eDfFs)

***

We LOVE his sauce

Posted by: Otafuku Tokatsu's Wife and Girlfriends at November 10, 2024 05:27 PM (1FWWQ)

188 Old Fashioned?
Old Fashioned???

Check out the Persuit Distillery in Enumclaw WA. Easily the most excellent, dynamic Old Fashioned you will ever have.

Posted by: Diogenes at November 10, 2024 05:27 PM (W/lyH)

189
Correction: On-Cor, not Ore-Ida

Posted by: Soothsayer at November 10, 2024 05:30 PM (bCeot)

190 Turkeys flying up in trees to roost for the evening. Sound like a small helicopter.

Posted by: scampydog in the woods at November 10, 2024 05:30 PM (p/ZcZ)

191 turkeys? helicopters?

oh boy

Posted by: haffhowershower at November 10, 2024 05:31 PM (NMT5x)

192
Speaking of seasoning...

Kinders brand is quite good. McCormick is meh.

Costco sells the big size of Kinders, and they offer a good variety.

Posted by: Soothsayer at November 10, 2024 05:31 PM (bCeot)

193 If you having problems with dry or overcooked pork, whatever.

I highly recommend a Bluetooth thermometer.

https://combustion.inc has a new 2nd generation one that can stand temps up to 900*F. That will handle anything you might cook.

Your cooking of pork loins, butts whatever will instantly approach perfection.

Get a wood pellet grill as well and your BBQ/grilling will be perfect.

Posted by: naturalfake at November 10, 2024 05:33 PM (eDfFs)

194 186 Was a popular trade item through the ports of Boston.
Posted by: Roy at November 10, 2024 05:19 PM (z+ik4)

———-

“Meh”

— Tea
Posted by: Elric Blade at November 10, 2024 05:20 PM (36b0I)

____________

Alternate history: The Boston Butt Party
-ooh!
Posted by: Pete "Bustin Butt" Bootyjizz at November 10, 2024 05:25 PM (NMT5x)

Ok, I LOLed.

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 05:33 PM (SSBCb)

195 We LOVE his sauce
Posted by: Otafuku Tokatsu's Wife and Girlfriends at November 10, 2024 05:27 PM (1FWWQ)

*cough*

Otafuku is a woman.

So....you know-

Posted by: naturalfake at November 10, 2024 05:39 PM (eDfFs)

196 Hi Jim (in hospital in Kalifornia)!

Sounds like you could use a laugh from what you've shared. You also sound like a glutton for punishment: being on liquids yet you are reading the food thread. Tough! Hang in there buddy.

Posted by: haffhowershower at November 10, 2024 05:39 PM (NMT5x)

197 Speaking of seasoning...

Kinders brand is quite good. McCormick is meh.

Costco sells the big size of Kinders, and they offer a good variety.
Posted by: Soothsayer at November 10, 2024 05:31 PM (bCeot)

My wife and I were pleasantly surprised at how good the Kinders seasoning for a pot roast was.

Posted by: Additional Blond Agent, STEM Guy at November 10, 2024 05:39 PM (/HDaX)

198 Hang in there buddy.

Yes, hospital stays suck.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at November 10, 2024 05:41 PM (zGaBX)

199 Breadbaking is f*cking magic, with no connection to the real world of logic.

CBD

Amen to that Brother! I've started making bread again no too long ago for a number of reasons. Even if I had Elon Musk $$, something north of $5 a loaf for decent loaf is beyond the pale. And two, the homemade loaves are so much better. BUT, as you said, 'tis a mystery. My go to recipe can be wonderful one day and a ugly mess the next.

Posted by: Tonypete at November 10, 2024 05:43 PM (WXNFJ)

200 What's the difference between gelato and sorbet? An Italian accent and a little cream in some recipes?

Posted by: Pete Bog at November 10, 2024 05:44 PM (MH46P)

201 120 I'm planning to make gluten-free katsudon tonight. (I have celiac disease and get very sick if I eat anything made with wheat.)

Pork, coated with flour, then coated with egg, then coated with breadcrumbs, deep fried, then sliced up and served with rice and egg and vegetables and whatever sauce you fancy.
Posted by: Pixy Misa at November 10, 2024 04:46 PM (BLOW1)

Pixy! That sounds really good. What kind of flour do you use? And how do you fry it? Truly deep fried, submerging the whole thing? Or pan fried and have to flip it?

Posted by: haffhowershower at November 10, 2024 05:44 PM (NMT5x)

202 Good afternoon! I must go to confession here- I had a client give me sour dough starter, nicely packaged in a mason jar with the rubber band around it already (to measure the rise). Set me up for absolute success. And yet, I killed it. I fed it, and then nothing. It’s like me and plants, just not a great combination!

Posted by: Piper at November 10, 2024 05:44 PM (p4NUW)

203 200 What's the difference between gelato and sorbet? An Italian accent and a little cream in some recipes?
Posted by: Pete Bog at November 10, 2024 05:44 PM (MH46P)

Sorbet is always dairy free, and is usually just fruit and sugar as the base.

Gelato ALWAYS has dairy, and is much more akin to high end ice cream...

Posted by: Nova Local at November 10, 2024 05:45 PM (exHjb)

204 202 Good afternoon! I must go to confession here- I had a client give me sour dough starter, nicely packaged in a mason jar with the rubber band around it already (to measure the rise). Set me up for absolute success. And yet, I killed it. I fed it, and then nothing. It’s like me and plants, just not a great combination!
Posted by: Piper at November 10, 2024 05:44 PM (p4NUW)

Did you leave it out of the fridge for a week feeding it before you ever tried to fridge it? I think my breadmaking daughter told me that before...

Posted by: Nova Local at November 10, 2024 05:47 PM (exHjb)

205
and what the hell is sherbert?

And do they still make this crap?

Posted by: Soothsayer at November 10, 2024 05:47 PM (bCeot)

206 When I was on liquids, following abdominal surgery, I quickly tired of those whey concoctions, which I cannot stomach to this day. Instead I focused on making the most flavorful beef stock I could manage. The secret is browning the beef as much as is physically possible.

Posted by: Splunge at November 10, 2024 05:47 PM (hmKaK)

207 Eggs, Gelato has lots of eggs in it.

Posted by: Ben Had at November 10, 2024 05:49 PM (t8vHj)

208 I lift and fold the dough in the same bowl I mixed it in. Four times and then let it rest for 30 minutes. Four cycles and it it ready to form. Takes a bit more time but there is less clean up and provides enough time for a toddy

Posted by: javems at November 10, 2024 05:49 PM (8I4hW)

209 Now I want some egg custard

Posted by: Ben Had at November 10, 2024 05:49 PM (t8vHj)

210 Caraveo just conceded. GOP picks up CO-8. One more for the majority.

Posted by: Dave in Fla at November 10, 2024 05:50 PM (5p7BC)

211 Well, I just screwed up a pot roast, so y'all can ignore anything I ever write.

FFSFSFF@@@&@&@

Posted by: weft cut-loop at November 10, 2024 05:50 PM (IG4Id)

212 The thing about bread-baking is it will never be the same twice. Yeast is a live thing. You have to work with it. Sometimes a rise will be 90 minutes, the next one will be 40. A hot humid day makes bread dough pout. Punch it down sooner rather than later keeps the bubbles small.

Posted by: Wenda at November 10, 2024 05:50 PM (AYyuw)

213 207 Eggs, Gelato has lots of eggs in it.
Posted by: Ben Had at November 10, 2024 05:49 PM (t8vHj)

Ah, that explains why the French Vanilla gelato Mrs. Splunge and I had in Parma (home of Parmesan cheese and Proscuitto di Parma) was so yellow. Served with Amarena cherries, it was one of the best desserts I ever had.

Posted by: Splunge at November 10, 2024 05:50 PM (hmKaK)

214 205
and what the hell is sherbert?

And do they still make this crap?
Posted by: Soothsayer at November 10, 2024 05:47 PM (bCeot)

I always assumed it was Americanized sorbet. Got some rainbow sherbet in the freezer as we speak.

Posted by: haffhowershower at November 10, 2024 05:50 PM (NMT5x)

215 at least $25 up into the trash

Posted by: weft cut-loop at November 10, 2024 05:51 PM (IG4Id)

216 Only baby back ribs in this house. I actually do mine on a charcoal grill. I don't like BBQ sauce and the mr is a diabetic so I use a rub. Takes about 3 hours and they are delicious.
Lunch today was indian tacos. I made the dough from scratch. I fried them on the stove but should have used the deep fryer...still tasted good..

Posted by: Molly k. at November 10, 2024 05:52 PM (lG9mJ)

217 Not to increase your pain, weft, but how does one screw up a pot roast?

Posted by: Splunge at November 10, 2024 05:52 PM (hmKaK)

218 214 205
and what the hell is sherbert?

And do they still make this crap?
Posted by: Soothsayer at November 10, 2024 05:47 PM (bCeot)

I always assumed it was Americanized sorbet. Got some rainbow sherbet in the freezer as we speak.
Posted by: haffhowershower at November 10, 2024 05:50 PM (NMT5x)

NO! Sherbet always has dairy, too. It just tends to be fruit flavored...

Posted by: Nova Local at November 10, 2024 05:52 PM (exHjb)

219 Four cycles and it it ready to form. Takes a bit more time but there is less clean up and provides enough time for a toddy

Posted by: javems at November 10, 2024 05:49 PM (8I4hW)

Yup! That's my go-to technique, but I wanted to try something different.

Posted by: CharlieBrown'sDildo at November 10, 2024 05:52 PM (d9fT1)

220 Did you leave it out of the fridge for a week feeding it before you ever tried to fridge it? I think my breadmaking daughter told me that before...
Posted by: Nova Local at November

If you plan to use it, you can leave it out, but you have to feed it daily. If you are not going to use it for awhile, you supposedly leave it out for a few hours, feed it per the instructions, let it double, and put it back in the fridge only having to feed it once a week. However, I am not sure you should listen to me since it died. Hahaha. But those were the instructions given to me!

Posted by: Piper at November 10, 2024 05:52 PM (p4NUW)

221 Ok, I LOLed.

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 05:33 PM (SSBCb)

Of course, get out of there soon. But how is the food.

I broke my elbow in South Korea and was in the hospital for 17 days. I'm not a fussy eater and grateful for any prepared meal, but, wow, I loved the hospital food there.

They'd have rice pretty much every meal and then the side dishes. It was great.

My 88 year old mother was in the hospital several times. She always wrote the food people how happy she was with the food and would later learn they kept her notes pinned up as encouragement.

Posted by: Stateless at November 10, 2024 05:53 PM (jvJvP)

222 211 Well, I just screwed up a pot roast, so y'all can ignore anything I ever write.

FFSFSFF@@@&@&@
Posted by: weft cut-loop at November 10, 2024 05:50 PM (IG4Id)

Not saveable at all with some beef broth (I'm assuming it's leather?). Sliced REALLY thin and then diced small into a soup?

Posted by: Nova Local at November 10, 2024 05:53 PM (exHjb)

223 abdominal surgery,

(shudders)

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at November 10, 2024 05:53 PM (zGaBX)

224 When I first moved to Texas my mother used to send my a half a dozen loaves of sourdough bread at a time.

Posted by: Ben Had at November 10, 2024 05:54 PM (t8vHj)

225 House Recalcitrant is doing up individual little pizzas using a 10 pack of Nan Garlic bread as our dough base. We also have a roast pork loin, so finely slicing and dicing that adds an extra meat topping that works out quite well.

This mini-pizza idea lets me make pizzas custom topped for each family member.

Base: Pizza sauce & Mozzarella cheese

Additional optional toppings:

- Pepperoni
- Finely diced grilled pork loin
- Sliced black olives
- Diced onion
- Sliced mushrooms
- Diced green pepper
- Chili flakes

Posted by: Grumpy and Recalcitrant at November 10, 2024 05:54 PM (O7YUW)

226 -1. Real Old Fashions use brandy, not whisky or rye.

Posted by: OldCurmudegon at November 10, 2024 05:55 PM (9F1pv)

227 CBC, I think the final rise of the bread in the oven is caused by the CO2 dissolved in the dough being driven off by the heat. My gut feeling is that the moisture is not being driven off much until after the crust starts to form.

I am trying to figure out how to check this, though. I suppose it would be some sort of rig like the ones they use to determine calorie content by burning samples and checking the outgassing

Posted by: Kindltot at November 10, 2024 05:55 PM (D7oie)

228 >>Lunch today was indian tacos.
Posted by: Molly k. at November 10, 2024 05:52 PM (lG9mJ)

Oh so good. One of our (ok, just mine really) favorite memories is that we took a road trip to AZ, and while going through Tuscon we stopped at the old mission, the White Dove of the Desert. The locals had a flea market or something in the parking lot. One of them was selling Indian tacos with fry bread. Yum.

Posted by: haffhowershower at November 10, 2024 05:55 PM (NMT5x)

229 And yet, I killed it. I fed it, and then nothing. It’s like me and plants, just not a great combination!
Posted by: Piper

Wow, where did you get the water from as flour ought to work no matter which you use.

I use RO water but, now that we are on a well I could just use the stuff right out of the well... I'll have to try it.

Posted by: AZ deplorable moron at November 10, 2024 05:55 PM (JrESR)

230 220 Did you leave it out of the fridge for a week feeding it before you ever tried to fridge it? I think my breadmaking daughter told me that before...
Posted by: Nova Local at November

If you plan to use it, you can leave it out, but you have to feed it daily. If you are not going to use it for awhile, you supposedly leave it out for a few hours, feed it per the instructions, let it double, and put it back in the fridge only having to feed it once a week. However, I am not sure you should listen to me since it died. Hahaha. But those were the instructions given to me!
Posted by: Piper at November 10, 2024 05:52 PM (p4NUW)

Yeah, next time you get it, don't fridge it til your concoction has had 7 days of big time life...feed every day (and use it as needed, or discard as it grows too big) and then attempt to keep it semi-dormant in the fridge...

Posted by: Nova Local at November 10, 2024 05:55 PM (exHjb)

231 Sous vide ribs are the best, because I'm lazy and it's easy to get the texture you want without drying out the ribs or burning them up.

When I'm feeling frisky and have time, smoked meat is almost always the bestest, most tender and juicy.

Posted by: Dr. Bone at November 10, 2024 05:55 PM (eVr3D)

232 PS - My daughter also feeds her sourdough with whole wheat flour, not white flour...no idea if that's better or worse for keeping it alive, but hers is now 2 years old...she made it from scratch without a donation...

Posted by: Nova Local at November 10, 2024 05:56 PM (exHjb)

233 203 200 What's the difference between gelato and sorbet? An Italian accent and a little cream in some recipes?
Posted by: Pete Bog at November 10, 2024 05:44 PM (MH46P)

Sorbet is always dairy free, and is usually just fruit and sugar as the base.

Gelato ALWAYS has dairy, and is much more akin to high end ice cream...
Posted by: Nova Local at November

Ice cream has a higher fat content than gelato because it has more cream than milk. Gelato has more milk than cream. It is denser than ice cream, however, because it is churned more slowly, so it has less air in it.

Posted by: Piper at November 10, 2024 05:57 PM (p4NUW)

234 at least $25 up into the trash
Posted by: weft cut-loop
-----------

No pooch?

Posted by: olddog in mo at November 10, 2024 05:57 PM (hoCmQ)

235 abdominal surgery,

When finally allowed to have solid food, even the hospital food tasted good. About the same time real pain relief was allowed, Dilaudid a few days before mere Norco. Dreading February surgery.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at November 10, 2024 05:57 PM (zGaBX)

236 If you plan to use it, you can leave it out, but you have to feed it daily. If you are not going to use it for awhile, you supposedly leave it out for a few hours, feed it per the instructions, let it double, and put it back in the fridge only having to feed it once a week. However, I am not sure you should listen to me since it died. Hahaha. But those were the instructions given to me!
Posted by: Piper at November 10, 2024 05:52 PM (p4NUW)

I used to make bread on Wednesdays and pancakes on the weekend with my starter.
I finally gave up and just bought yeast by the pound and left it in the freezer in a screw top jar.

Posted by: Kindltot at November 10, 2024 05:58 PM (D7oie)

237 When I first moved to Texas my mother used to send my a half a dozen loaves of sourdough bread at a time.
Posted by: Ben Had

Could have sworn you were a native Texan. How long have you been there?

Posted by: Tuna at November 10, 2024 05:59 PM (oaGWv)

238
House Recalcitrant is doing up individual little pizzas...

'er indoors

Arthur in the old Brit classic TV series Minder referred to his bride as "her indoors."

Posted by: Soothsayer at November 10, 2024 05:59 PM (bCeot)

239 222 211 Not saveable at all with some beef broth (I'm assuming it's leather?). Sliced REALLY thin and then diced small into a soup?
Posted by: Nova Local at November

Or if it didn’t soften up, but still has moisture, try to finish in a pressure cooker just a little at a time?

Posted by: Piper at November 10, 2024 06:00 PM (p4NUW)

240 196 Hi Jim (in hospital in Kalifornia)!

Sounds like you could use a laugh from what you've shared. You also sound like a glutton for punishment: being on liquids yet you are reading the food thread. Tough! Hang in there buddy.
Posted by: haffhowershower at November 10, 2024 05:39 PM (NMT5x)

I'm envisioning a plate of fluffy scrambled eggs with toast and bacon. One can dream.

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:01 PM (SSBCb)

241 >>>Yeah, next time you get it, don't fridge it til your concoction has had 7 days of big time life...feed every day (and use it as needed, or discard as it grows too big) and then attempt to keep it semi-dormant in the fridge...

Posted by: Nova Local

>This is what Fauci logged when he was preparing COVID before release.

Posted by: Dr. Bone at November 10, 2024 06:01 PM (eVr3D)

242 Tuna, born in California. I have been in Texas for 50 years now.

Posted by: Ben Had at November 10, 2024 06:01 PM (t8vHj)

243 Was it Robinson Crusoe who said: I dream of cheese, toasted mostly.

Posted by: haffhowershower at November 10, 2024 06:02 PM (NMT5x)

244 Craving local made beef biltong.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at November 10, 2024 06:02 PM (zGaBX)

245 Tuna, born in California. I have been in Texas for 50 years now.
Posted by: Ben Had

I'd say 50 years is as good as native.

Posted by: Tuna at November 10, 2024 06:03 PM (oaGWv)

246 221

Still on full liquids, hopefully solids tonight for dinner. After days no food then clear liquids, the blended & strained chicken noodle soup was luxurious

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:04 PM (SSBCb)

247 St. Louis ribs are my go to. Preferred method is over low coals topped with hickory pellets. I usually cut the rack in half so better arrange the meat over the heat. This time of year, when daylight fades quickly, the ribs go into a 250-ish oven, where the aroma will drive you to near cannibalism for the next couple hours, especially if you've used my garlic/soy sauce rub...

Posted by: Joe Kidd at November 10, 2024 06:04 PM (Cbio9)

248 Nowadays when it is cold, I will add malt to the dough. Usually just a 1/2 teaspoon or so, just enough to give the fermentation a push-start

Posted by: Kindltot at November 10, 2024 06:04 PM (D7oie)

249 channel Steve Martin:

She was born in California, moved to Corsicana, Ben Had.

How'd you get so funky? Ben Had! Did you do the monkey?

Posted by: haffhowershower at November 10, 2024 06:05 PM (NMT5x)

250 haffhowershower, I moved the the land of fruits and nuts to the fruitcake capital of the world.

Posted by: Ben Had at November 10, 2024 06:07 PM (t8vHj)

251 Fuck it, I'm making curry. If i dont' write back on Monday, y'all know what happened.

Posted by: weft cut-loop at November 10, 2024 06:07 PM (IG4Id)

252 223 abdominal surgery,

(shudders)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle at November 10, 2024 05:53 PM (zGaBX)

And well you might shudder. I REALLY don't recommend it.

Posted by: Splunge at November 10, 2024 06:07 PM (hmKaK)

253 Chili Verde made with tri tip and charro beans for tonight !

Posted by: Hatari Somewhere on Ventura Highway at November 10, 2024 06:08 PM (WF/xn)

254 242 Tuna, born in California. I have been in Texas for 50 years now.
Posted by: Ben Had at November 10, 2024 06:01 PM (t8vHj)

Ben Had, I never would have guessed. I think you have successfully purged the California from your entire being.

Posted by: Splunge at November 10, 2024 06:08 PM (hmKaK)

255 Fuck it, I'm making curry. If i dont' write back on Monday, y'all know what happened.
Posted by: weft cut-loop at November 10, 2024 06:07 PM (IG4Id)

Your breath burned down the house?

Posted by: Hour of the Wolf at November 10, 2024 06:09 PM (VNX3d)

256 * politely holds out plate to Hatari*

Posted by: Ben Had at November 10, 2024 06:09 PM (t8vHj)

257 Lunch today was indian tacos.
Posted by: Molly k. at November 10, 2024 05:52 PM (lG9mJ)

Huh
For me it was a Marzen bier (American style)
And a very dirty martini. The olives count as salad, right?

Posted by: Diogenes at November 10, 2024 06:09 PM (W/lyH)

258 Was it Robinson Crusoe who said: I dream of cheese, toasted mostly.
Posted by: haffhowershower at November 10, 2024 06:02 PM

Ben Gunn...Treasure Island.

Posted by: RedMindBlueState at November 10, 2024 06:10 PM (Wnv9h)

259 Chili Verde made with tri tip and charro beans for tonight !
Posted by: Hatari Somewhere on Ventura Highway

That sounds really good. Hope you have not been effected by the fire around Ventura.

Posted by: AZ deplorable moron at November 10, 2024 06:11 PM (JrESR)

260 Jim!
How they hanging dude??!!

Posted by: Diogenes at November 10, 2024 06:11 PM (W/lyH)

261
Good grief:

https://is.gd/JYglGl

Posted by: Soothsayer at November 10, 2024 06:11 PM (bCeot)

262 Still on full liquids, hopefully solids tonight for dinner. After days no food then clear liquids, the blended & strained chicken noodle soup was luxurious

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:04 PM (SSBCb

Sorry, I missed some posts.

Liquids. Ughhh. Hopefully you're on something better soon.

Posted by: Stateless at November 10, 2024 06:11 PM (jvJvP)

263 he olives count as salad, right?
Posted by: Diogenes

Fruit salad, right?

Posted by: AZ deplorable moron at November 10, 2024 06:12 PM (JrESR)

264 Splunge, raised in a family of grape stompers in the Napa Valley so I will always miss the vineyards. Just not enough to go back.

Posted by: Ben Had at November 10, 2024 06:12 PM (t8vHj)

265 84 What's a good, not crazy expensive, smoker for someone who's never used one and just wants to try it out, not adopt it as a lifestyle thing?
Posted by: Oddbob at November 10, 2024 04:10 PM

Weber Smokey Mountain.
Posted by: Duncanthrax

How about a Lil Chief? Pretty easy to use, small, electric. A goood way to figure out of smoking meat is a good hobby for you.

Posted by: nurse ratched, garbage at November 10, 2024 06:12 PM (FVIA4)

266 How about a Lil Chief? Pretty easy to use, small, electric. A goood way to figure out of smoking meat is a good hobby for you.
Posted by: nurse ratched

I started with an electric, I don't recommend them as they worked as a dehydrator better than a smoker for me.

Posted by: AZ deplorable moron at November 10, 2024 06:14 PM (JrESR)

267 >>>Still on full liquids, hopefully solids tonight for dinner. After days no food then clear liquids, the blended & strained chicken noodle soup was luxurious

Posted by: jim (in hospital in Kalifornia)

>WTH, jim? Get well.

Posted by: Dr. Bone at November 10, 2024 06:16 PM (eVr3D)

268 That sounds really good. Hope you have not been effected by the fire around Ventura.
Posted by: AZ deplorable moron at November 10, 2024 06:11 PM (JrESR)

Thank You, it stayed about 2 miles from us. I am very thankful. It burned down to my nieces house, but us being rednecks, my nephew had a full water truck there. The had no damage

Posted by: Hatari Somewhere on Ventura Highway at November 10, 2024 06:17 PM (WF/xn)

269 267 >>>Still on full liquids, hopefully solids tonight for dinner. After days no food then clear liquids, the blended & strained chicken noodle soup was luxurious

Posted by: jim (in hospital in Kalifornia)

>WTH, jim? Get well.
Posted by: Dr. Bone at November 10, 2024 06:16 PM (eVr3D)

Is it worth trying to get some BBQ sauce, at least for a change of pace?

Posted by: Hour of the Wolf at November 10, 2024 06:18 PM (VNX3d)

270
Chili Verde made with tri tip and charro beans for tonight !

Cuchi-Cuchi

Posted by: Bertram Cabot, Jr. at November 10, 2024 06:18 PM (63Dwl)

271 Was it Robinson Crusoe who said: I dream of cheese, toasted mostly.

Posted by: haffhowershower at November 10, 2024 06:02 PM (NMT5x)

I think it was Ben Gunn in "Treasure Island."

Posted by: CharlieBrown'sDildo at November 10, 2024 06:20 PM (d9fT1)

272 What's a good, not crazy expensive, smoker for someone who's never used one and just wants to try it out, not adopt it as a lifestyle thing?
Posted by: Oddbob at November 10, 2024 04:10 PM

Weber Smokey Mountain.
Posted by: Duncanthrax

Weber Smokey Mountain is good. Lots of people, including myself learned on it.

You can make pretty much anything you want on it.

And it's cheap.

Posted by: naturalfake at November 10, 2024 06:20 PM (eDfFs)

273 I’m having whiskey with some coffee in it and pecan pie for supper.

Posted by: Eromero at November 10, 2024 06:20 PM (LHPAg)

274 256 * politely holds out plate to Hatari*
Posted by: Ben Had at November 10, 2024 06:09 PM (t8vHj)

Oh, there is plenty !

Posted by: Hatari Somewhere on Ventura Highway at November 10, 2024 06:21 PM (WF/xn)

275 I’m having whiskey with some coffee in it and pecan pie for supper.
Posted by: Eromero at November 10, 2024 06:20 PM (LHPAg)

Nice !

Posted by: Hatari Somewhere on Ventura Highway at November 10, 2024 06:21 PM (WF/xn)

276 I started with an electric, I don't recommend them as they worked as a dehydrator better than a smoker for me.

Posted by: AZ deplorable moron at November 10, 2024 06:14 PM (JrESR)

I should probably plan a Food Thread in which we discuss the various types of smokers...

Posted by: CharlieBrown'sDildo at November 10, 2024 06:21 PM (d9fT1)

277 For a first time smoker, I recommend a kettle grill (the ones with the hinged tops). I used those for years before I got my Egg and they smoke meats great. Some even have thermometers on the tops. I smoked turkeys, chickens, and once in a while beautiful salmon halves.

Posted by: Brunnhilde at November 10, 2024 06:22 PM (3AwA+)

278 It can be scotch time

Posted by: Skip at November 10, 2024 06:22 PM (fwDg9)

279 275 I’m having whiskey with some coffee in it and pecan pie for supper.
Posted by: Eromero at November

Maybe just something green? For kicks?

Posted by: Piper at November 10, 2024 06:22 PM (p4NUW)

280 232 PS - My daughter also feeds her sourdough with whole wheat flour, not white flour...no idea if that's better or worse for keeping it alive, but hers is now 2 years old...she made it from scratch without a donation...

Posted by: Nova Local at November 10, 2024 05:56 PM (exHjb)

I use whole wheat as well. I've tried spelt and rye but they just seem to weak, for lack of a better word. I've found the whole wheat gives better crumb. I use bread flour with all purpose mixed in on occasion for the loaf.

Posted by: javems at November 10, 2024 06:23 PM (8I4hW)

281 Dark here, time to get down, head back to cabin, and find some leftovers. All this food talk is making me hungry. Thanks for the thread, CBD.

Posted by: scampydog in the woods at November 10, 2024 06:24 PM (p/ZcZ)

282 Maybe just something green? For kicks?

And spoil a perfectly good whiskey and pie dinner?

Posted by: Notorious BFD at November 10, 2024 06:24 PM (mH6SG)

283 268 That sounds really good. Hope you have not been effected by the fire around Ventura.
Posted by: AZ deplorable moron at November 10, 2024 06:11 PM (JrESR)

Thank You, it stayed about 2 miles from us. I am very thankful. It burned down to my nieces house, but us being rednecks, my nephew had a full water truck there. The had no damage
Posted by: Hatari Somewhere on Ventura Highway at November 10, 2024 06:17 PM (WF/xn)

Fist bump, Hatari. My friend watched the fire burn the homes on the ridge line just above his house. Smoke never flew over his house, so he packed his car, but kept watch with his garden hose to spray his and his neighbor's house. Last night he hosted his daughter's birthday party that had been planned just prior to the Santa Anas blowing in..

Posted by: Joe Kidd at November 10, 2024 06:25 PM (Cbio9)

284 By the way, I keep my starter in the refrigerator and don't feed it for weeks.

There is a lot of nonsense floating around about how to make and keep starter.

Posted by: CharlieBrown'sDildo at November 10, 2024 06:25 PM (d9fT1)

285 > I should probably plan a Food Thread in which we discuss the various types of smokers...
-----
Yea, 'cuz some people think "electric" is smoking.

It's not.

It's drying.

Posted by: Martini Farmer at November 10, 2024 06:26 PM (Q4IgG)

286 For me it was a Marzen bier (American style)

Posted by: Diogenes at November 10, 2024 06:09 PM (W/lyH)

*fist bump*

Having an Oktoberfest Marzen from Founders Brewery in Michigan (the brewery not me)

Grocery store must have over-ordered. 12-packs were 1/2 off.

Posted by: haffhowershower at November 10, 2024 06:26 PM (NMT5x)

287 Thanks for the thread, CBD.

Posted by: scampydog in the woods at November 10, 2024 06:24 PM (p/ZcZ)

My pleasure! Thanks for reading and commenting!

Posted by: CharlieBrown'sDildo at November 10, 2024 06:26 PM (d9fT1)

288 Oh, I dunno. My Lil Chief was great for me for many years. I did oysters and salmon and cod and pork chops and Cornish game hens.

If your food was dry, you didn't brine it well or you weren't paying attention.

And try soaking the wood chips in apple juice when you smoke the pork chops.

Posted by: nurse ratched, garbage at November 10, 2024 06:27 PM (MdX8p)

289 "diminishing marginal utility" applies to all things. I usually just aim for the high-middle or low-high in all things. A bit more expensive than average, way cheaper than top-end and usually the best in terms of bang for buck."

Joe Mannix--

We discovered that about 10 years ago and it has been a revelation. It is truly the sweet spot if you can afford to go "more than average" or cheap. It happened when I started noticing that people who paid top dollar were almost always dissatisfied with their purchases. If you aimed a little lower in the price point, you got good quality with an affordable price.
Posted by: Art Rondelet of Malmsey at November 10, 2024 04:08 PM (FEVMW)

These people paying insane money for bourbon slay me. I think most of it is just bragging. Like all fads, it will die off (anybody remember the Beanie Baby craze?)

Four Roses small batch, Knob Creek, Woodford Reserve are all decent sipping bourbons around $40-60 a bottle. For Old Fashions, I just use the basic Evan Williams bourbon; charcoal filtered so it's not just rocket fuel but pretty inexpensive.

Posted by: Retired Buckeye Cop is now an engineer at November 10, 2024 06:27 PM (pJWtt)

290 Thank you, CBD. This thread is my happy place.

Posted by: Ben Had at November 10, 2024 06:28 PM (t8vHj)

291 Romero,

You can put a green maraschino cherry in your coffee whisky (whisky coffee?).

Has anyone seen these lately? I can only find the red maraschinos. They used to have the green ones when I was a kid. I like to use them for cake decorations at Christmas. I can find green candied cherries, though they are not the same.

Posted by: Brunnhilde at November 10, 2024 06:29 PM (3AwA+)

292 284 By the way, I keep my starter in the refrigerator and don't feed it for weeks.

There is a lot of nonsense floating around about how to make and keep starter.
Posted by: CharlieBrown'sDildo at November 10, 2024 06:25 PM (d9fT1)

Rule 1 is don’t let me have custody.

Posted by: Piper at November 10, 2024 06:29 PM (p4NUW)

293 282 Maybe just something green? For kicks?

And spoil a perfectly good whiskey and pie dinner?
Posted by: Notorious BFD at November 10, 2024 06:24 PM (mH6SG)
Jameson’s?

Posted by: Eromero at November 10, 2024 06:29 PM (LHPAg)

294 I had a diet Roy Rogers at the Beach Chalet yesterday and they gave me a Luxardo cherry. Luxurious.

Posted by: San Franpsycho at November 10, 2024 06:30 PM (RIvkX)

295 269 267 >>>Still on full liquids, hopefully solids tonight for dinner. After days no food then clear liquids, the blended & strained chicken noodle soup was luxurious

Posted by: jim (in hospital in Kalifornia)

>WTH, jim? Get well.
Posted by: Dr. Bone at November 10, 2024 06:16 PM (eVr3D)

Is it worth trying to get some BBQ sauce, at least for a change of pace?
Posted by: Hour of the Wolf at November 10, 2024 06:18 PM (VNX3d)

Just now had a change of pace; the IV gave out on my right arm, so they had to switch to left arm. Fun with needles! I highly don't recommend.

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:31 PM (SSBCb)

296 Sourdough people > Crossfit people

Posted by: San Franpsycho at November 10, 2024 06:31 PM (RIvkX)

297 154 ... "Buckwheat pancakes are the best pancakes in my book, by a significant margin. They have character and flavor. "Buckwheat cakes" were common in Mark Twain's day, but seem to have almost vanished from the Earth."

I learned that buckwheat was a staple for my Quebec farm girl grandmother's home. It grew well in that area from the early settlement when wheat didn't. Mrs. JTB jokes that my enjoyment of buckwheat honey and pancakes is genetic. I don't know if the popularity waned because of a shift in taste for lighter, wheat based flours but I would love to see it make a comeback.

Posted by: JTB at November 10, 2024 06:33 PM (yTvNw)

298 Luxardo cherries are delicious! I have used those for decorations as well, but they are not the terrific neon colored cherries of my youth...

Posted by: Brunnhilde at November 10, 2024 06:33 PM (3AwA+)

299 birthday party that had been planned just prior to the Santa Anas blowing in..
Posted by: Joe Kidd at November 10, 2024 06:25 PM (Cbio9)

Great news !

Posted by: Hatari Somewhere on Ventura Highway at November 10, 2024 06:34 PM (WF/xn)

300 You can put a green maraschino cherry in your coffee whisky (whisky coffee?).

Has anyone seen these lately? I can only find the red maraschinos. They used to have the green ones when I was a kid. I like to use them for cake decorations at Christmas. I can find green candied cherries, though they are not the same.
Posted by: Brunnhilde at November 10, 2024 06:29 PM (3AwA+)

You know, this caused me to read how they make maraschino cherries. Now, I had given up on all the psychedelic colored fruit cake fruits prior to reading how these cherries are made. Man, I may also have to give up the jarred stuff b/c ummm, ewww.

Posted by: Nova Local at November 10, 2024 06:34 PM (exHjb)

301 Has anyone seen these lately? I can only find the red maraschinos. They used to have the green ones when I was a kid. I like to use them for cake decorations at Christmas. I can find green candied cherries, though they are not the same.
Posted by: Brunnhilde

I remember green maraschinos. I wonder if you can find them on Amazon. I'll go look.

Posted by: Tuna at November 10, 2024 06:34 PM (oaGWv)

302 My smoker is a cheap electric one. It has a water pan that holds about a gallon and a half of water so the air inside gets completely humidified. I wait until the water is about 200 degrees before I put the wood pellets and meat inside.

Posted by: G'rump928(c) at November 10, 2024 06:34 PM (0JGsp)

303 298 Luxardo cherries are delicious! I have used those for decorations as well, but they are not the terrific neon colored cherries of my youth...
Posted by: Brunnhilde at November 10, 2024 06:33 PM (3AwA+)

They like Marachino cherries?

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:35 PM (SSBCb)

304 I remember green maraschinos. I wonder if you can find them on Amazon. I'll go look.
Posted by: Tuna

Yup. Amazon has them. Blue and purple ones too.

Posted by: Tuna at November 10, 2024 06:36 PM (oaGWv)

305 Has anyone seen these lately? I can only find the red maraschinos. They used to have the green ones when I was a kid. I like to use them for cake decorations at Christmas. I can find green candied cherries, though they are not the same.
Posted by: Brunnhilde

The green dye probably gave everyone a third arm or something. 😂

Posted by: Piper at November 10, 2024 06:37 PM (p4NUW)

306 Mmmm! Food thread. No pork ribs, but I am going to make me a grilled cheese sammich as soon as I get warmed up from having been working outside for 3 hours.

Posted by: Alberta Oil Peon at November 10, 2024 06:37 PM (yHEow)

307 >>>I should probably plan a Food Thread in which we discuss the various types of smokers...

Posted by: CharlieBrown'sDildo

>Take those magnificent ribs and smoke them on several different rigs of different fuel types, - wood chunks, chips, pellets, charcoal and even gas.

If you're half as good as your expanding waistline, it's all a win-win!

I don't have a "smoker" but my gas grill with chips, and my charcoal grill with wood chunks are both tremendous.

Posted by: Dr. Bone at November 10, 2024 06:37 PM (eVr3D)

308 294 I had a diet Roy Rogers at the Beach Chalet yesterday and they gave me a Luxardo cherry. Luxurious.
Posted by: San Franpsycho at November 10, 2024 06:30 PM (RIvkX)

I've never heard of a Roy Rogers, I can't believe that. We used to have Shirley Temples, although we always called them kiddie cocktails.

Posted by: haffhowershower at November 10, 2024 06:38 PM (NMT5x)

309 303 298 Luxardo cherries are delicious! I have used those for decorations as well, but they are not the terrific neon colored cherries of my youth...
Posted by: Brunnhilde at November 10, 2024 06:33 PM (3AwA+)

They like Marachino cherries?
Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:35 PM (SSBCb)

"Like" marachinos? Sure. Like beef stock is like a bullion cube...

Posted by: Joe Kidd at November 10, 2024 06:39 PM (Cbio9)

310 Had grouper last night in Orlando. It was very good but wholly cow was it expensive. Gonna have to be begging for mercy after I expense it.

Posted by: Beartooth at November 10, 2024 06:39 PM (ahvtU)

311 I made chili (NO CARROTS!) with hominy instead of beans.

Posted by: haffhowershower at November 10, 2024 06:40 PM (NMT5x)

312 I made chili (NO CARROTS!) with hominy instead of beans.
Posted by: haffhowershower

I'm going to try that. I do love hominy.

Posted by: Tuna at November 10, 2024 06:41 PM (oaGWv)

313 Jim, the Luxardo cherries are not dyed crazy colors. They come out of the process almost black in color. They are candied in a cherry juice and sugar syrup.

Posted by: Brunnhilde at November 10, 2024 06:42 PM (3AwA+)

314 CBD ... I've never done it but, if you want to keep your rye flour higher than 10%, you could fiddle with the dry mix by removing a teaspoon of the bread flour and replacing it with an equal amount of Vital Wheat Gluten (VWG) ... Also, FYI-1, there are lots of internet "recipes" for adding VWG to all-purpose flour to make it suitable for various types of breads .. And FYI-2 is for internet "recipes" to create unique cake flours by adding cornstarch to all-purpose flour.

Posted by: Kathy at November 10, 2024 06:42 PM (qpw89)

315 There are plenty of other things to eat besides pork you know.
Barbecue tofu is a healthier choice. Eat some kale or something.

Posted by: Man who lives as a pig at November 10, 2024 06:42 PM (vFG9F)

316 Any recipes for grits? I try to find them when traveling in the South. The ones I make myself suck

Posted by: Beartooth at November 10, 2024 06:43 PM (ahvtU)

317 Rule 1 is don’t let me have custody.
Posted by: Piper at November 10, 2024 06:29 PM (p4NUW)

Ummm - around here, Rule #1 means something totally different.

Posted by: Doof at November 10, 2024 06:43 PM (RFPHU)

318 They like Marachino cherries?

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:35 PM (SSBCb)

Luxardo makes classic, real Maraschino cherries, and they are quite pricey. And delicious.

Not sweet, although they are packed in a sweetish syrup that is an excellent addition to cocktails.

There are American versions that are good, but not quite as delicious as the Luxardo brand.

Posted by: CharlieBrown'sDildo at November 10, 2024 06:43 PM (d9fT1)

319 310 Had grouper last night in Orlando. It was very good but wholly cow was it expensive. Gonna have to be begging for mercy after I expense it.
Posted by: Beartooth at November 10, 2024 06:39 PM (ahvtU)

Almost 30 ya I was part of a group of us went on a business trip to the east coast. In Plymouth I had lobsta for the first time, and on the company tab.

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 06:44 PM (SSBCb)

320 Gotta prep the firebox for today's NY strip. Picked up an Australian cab to pair it with. Been looking forward to this all day...

Posted by: Joe Kidd at November 10, 2024 06:44 PM (Cbio9)

321 Posted by: Kathy at November 10, 2024 06:42 PM (qpw89)

Interesting tip. My go-to sourdough is easy to handle, so I don't need extra gluten. I am pleased with this version because the rye flavor was a bit more delicate, and the sourdough flavor was nicely balanced against it.

Posted by: CharlieBrown'sDildo at November 10, 2024 06:45 PM (d9fT1)

322 Hey! Thanks, Tuna! They sure have them. This is great!!

Thanks again!

(Hope I don't grow a third arm)

Posted by: Brunnhilde at November 10, 2024 06:45 PM (3AwA+)

323 Picked up an Australian cab to pair it with. Been looking forward to this all day...

Posted by: Joe Kidd at November 10, 2024 06:44 PM (Cbio9)

They know how to make wine!

Posted by: CharlieBrown'sDildo at November 10, 2024 06:45 PM (d9fT1)

324 I made salmon chowder in my instant pot. Rather than cleaning the pot I cooked rice in it, so as to flavor the rice.

On Monday I made beef stroganoff, which is becoming one of my best dishes.

Posted by: BourbonChicken at November 10, 2024 06:46 PM (lhenN)

325 On Monday I made beef stroganoff, which is becoming one of my best dishes.
Posted by: BourbonChicken at November 10, 2024 06:46

I've been making various versions of Mississippi pot roast lately. All of them have come out great

Posted by: Beartooth at November 10, 2024 06:48 PM (ahvtU)

326 GREEN MARASCHINO CHERRIES ... There's a "Reese" brand available from both Amazon and Walmart.

Posted by: Kathy at November 10, 2024 06:49 PM (qpw89)

327 Not a fan of pork ribs, but I love beef ribs, and bbq short ribs are superb.

I have foccacia dough rising as I type. We're having soup night and foccacia is the perfect foil for the beef, broccoli cheese, and homemade tomato offerings.
Posted by: Moki at November 10, 2024 04:38 PM (wLjpr)

Used to be, you could get ribs and other bone-in cuts cheaper than boneless meat cuts, because you cannot eat the bone. That has gone away around here. I can pay more for beef ribs than for a ribeye steak, per pound.

Posted by: Alberta Oil Peon at November 10, 2024 06:50 PM (1ylzk)

328 Not a food question, but curiosity:

Will the Gun Thread run overnight tonight, like the Movie Thread yesterday?

Posted by: Hour of the Wolf at November 10, 2024 06:51 PM (VNX3d)

329 We used to have Shirley Temples, although we always called them kiddie cocktails.
Posted by: haffhowershower

At Nonna's house the kiddie cocktails were Highballs with more ginger ale than whiskey. Same with coffee too - more cream than coffee. She started us off early.

Posted by: Tonypete at November 10, 2024 06:51 PM (WXNFJ)

330 Actual maraschino cherries are Luxardo and the like. Made from marasca cherries, which are a sour cherry variety.

The neon pink and green things that we call maraschino cherries are sweet cherries that are bleached white and then re-dyed in goofy colors, and have as much to do with actual maraschino cherries as Bud Light has to do with beer.

Posted by: mikeski at November 10, 2024 06:52 PM (DgGvY)

331 I'm heading to Costco tomorrow.

Anyone need anything?

Posted by: Tonypete at November 10, 2024 06:52 PM (WXNFJ)

332 Okay folks...it's time to choose a bourbon!

I think it will be the Nelson Bros that I mentioned earlier!

Thanks for reading and commenting...

Cheers!

Posted by: CharlieBrown'sDildo at November 10, 2024 06:52 PM (d9fT1)

333 I haven't made bread in so long... I am tempted to start checking temperature and humidity every time I do, just because.

Posted by: Helena Handbasket at November 10, 2024 06:53 PM (zlGo9)

334 331 I'm heading to Costco tomorrow.

Anyone need anything?
Posted by: Tonypete at November 10, 2024 06:52 PM (WXNFJ)

Please grab a slice of their pizza on the way out for me - I'm in the land of walmart and Costco is verboten. Sam's is great, but their pizza can't hold a candle to Costco's

Posted by: Moki at November 10, 2024 06:53 PM (wLjpr)

335 By the way, I keep my starter in the refrigerator and don't feed it for weeks.
There is a lot of nonsense floating around about how to make and keep starter.
Posted by: CharlieBrown'sDildo

Rule 1 is don’t let me have custody.
Posted by: Piper

If you did everything right and your sourdough starter still died, it must be because 'ettes are too sweet.

Posted by: mikeski at November 10, 2024 06:54 PM (DgGvY)

336 Used to be, you could get ribs and other bone-in cuts cheaper than boneless meat cuts, because you cannot eat the bone. That has gone away around here. I can pay more for beef ribs than for a ribeye steak, per pound.
Posted by: Alberta Oil Peon at November 10, 2024 06:50 PM (1ylzk)

14.99 per pound here. It's insane!

Posted by: Moki at November 10, 2024 06:54 PM (wLjpr)

337 Beef Stroganoff was named after a Russian Napoleonic era General, mad D it once and it was pretty good, didn't do all tje mushrooms though, I eat them but can't say like them that much.

Posted by: Skip at November 10, 2024 06:55 PM (fwDg9)

338 I liked this tweet.

CynicalPublius:
Joe Biden got twenty million or so more votes than Kamala.

Those people just vanished.

I'm worried that I missed The Rapture.

Posted by: Aetius451AD at November 10, 2024 06:55 PM (bss/y)

339 Okay folks...it's time to choose a bourbon!

I think it will be the Nelson Bros that I mentioned earlier!

Thanks for reading and commenting...

Cheers!
Posted by: CharlieBrown'sDildo at November 10, 2024 06:52 PM (d9fT1)

That's a great bottle, CBD! Appreciate you suggesting it to me. Took me a few weeks to listen to you, but I'm glad I did!!

Posted by: Doof at November 10, 2024 06:56 PM (RFPHU)

340 Flank steak is more expensive than filets around here.

Posted by: Ben Had at November 10, 2024 06:56 PM (t8vHj)

341 312 I made chili (NO CARROTS!) with hominy instead of beans.
Posted by: haffhowershower

I'm going to try that. I do love hominy.
Posted by: Tuna at November 10, 2024 06:41 PM (oaGWv)

I can't eat beans, and never thought of hominy - thanks!!!

Posted by: Moki at November 10, 2024 06:56 PM (wLjpr)

342 I liked this tweet.

CynicalPublius:
Joe Biden got twenty million or so more votes than Kamala.

Those people just vanished.

I'm worried that I missed The Rapture.
Posted by: Aetius451AD at November 10, 2024 06:55 PM (bss/y)

I'm not sure that would be the Rapture, but the Anti-Rapture....

Posted by: Hour of the Wolf at November 10, 2024 06:56 PM (VNX3d)

343 Those people just vanished.

I'm worried that I missed The Rapture.
Posted by: Aetius451AD at November 10, 2024 06:55 PM (bss/y)

Fen and grammie winger are still here, so I think you and I are safe!!

Posted by: Moki at November 10, 2024 06:57 PM (wLjpr)

344 Tonypete,

See if Costco has green maraschinos!

Posted by: Brunnhilde at November 10, 2024 06:57 PM (3AwA+)

345 Flank steak is more expensive than filets around here.
Posted by: Ben Had

Ridiculous. Flank steak used to be so cheap. It's an upside down world.

Posted by: Tuna at November 10, 2024 06:57 PM (oaGWv)

346 316 Any recipes for grits? I try to find them when traveling in the South. The ones I make myself suck
Posted by: Beartooth at November 10, 2024 06:43 PM (ahvtU)

Just make sure to get slow cook NOT instant and then cook them patiently with plenty of salt and butter. And I always put half a bag of shredded sharp cheddar cheese into the pot once they’re cooked.

Posted by: Tom Servo at November 10, 2024 06:57 PM (S6gqv)

347 Those people just vanished.

I'm worried that I missed The Rapture.
Posted by: Aetius451AD at November 10, 2024 06:55 PM (bss/y)

Fen and grammie winger are still here, so I think you and I are safe!!
Posted by: Moki at November 10, 2024 06:57 PM (wLjpr)

Don't forget the Rev as well.

Posted by: Hour of the Wolf at November 10, 2024 06:58 PM (VNX3d)

348 For the $40-$60 price range, what is your bourbon of choice?
Posted by: Our Country is Screwed at November 10, 2024 05:02 PM (96ePu)

Late seeing this, but I'll suggest New Riff

Posted by: Doof at November 10, 2024 06:58 PM (RFPHU)

349 Just now had a change of pace; the IV gave out on my right arm, so they had to switch to left arm. Fun with needles! I highly don't recommend.
Posted by: jim (in hospital in Kalifornia)

I've been on the other side, it isn't fun when a good IV goes bad, ever.

Posted by: AZ deplorable moron at November 10, 2024 06:58 PM (JrESR)

350 Wasn't there a Nic Cage movie where he is like an airline pilot and he misses the Rapture?

Posted by: Aetius451AD at November 10, 2024 06:59 PM (bss/y)

351 Just make sure to get slow cook NOT instant and then cook them patiently with plenty of salt and butter. And I always put half a bag of shredded sharp cheddar cheese into the pot once they’re cooked.
Posted by: Tom Servo at November 10, 2024 06:57 PMj

Thanks

Posted by: Beartooth at November 10, 2024 06:59 PM (ahvtU)

352 349 Just now had a change of pace; the IV gave out on my right arm, so they had to switch to left arm. Fun with needles! I highly don't recommend.
Posted by: jim (in hospital in Kalifornia)

-----------

Oh cry me a river.

Posted by: Michelle Fields at November 10, 2024 07:00 PM (tlbJn)

353 NOOD - guns!!!

Posted by: Doof at November 10, 2024 07:00 PM (RFPHU)

354 Gun thread is NOOD

Posted by: jim (in hospital in Kalifornia) at November 10, 2024 07:00 PM (SSBCb)

355 DOOF INVITES YOU TO THE GUN THREAD NOOD

Posted by: Skip at November 10, 2024 07:01 PM (fwDg9)

356 341 312 I made chili (NO CARROTS!) with hominy instead of beans.
Posted by: haffhowershower

I'm going to try that. I do love hominy.
Posted by: Tuna at November 10, 2024 06:41 PM (oaGWv)

I can't eat beans, and never thought of hominy - thanks!!!
Posted by: Moki at November 10, 2024 06:56 PM (wLjpr)

==================

If you like hominy, you will like it. It's good!

Posted by: haffhowershower at November 10, 2024 07:01 PM (NMT5x)

357 Nood gub!!!

Posted by: haffhowershower at November 10, 2024 07:03 PM (NMT5x)

358 >>> 337 Beef Stroganoff was named after a Russian Napoleonic era General, mad D it once and it was pretty good, didn't do all tje mushrooms though, I eat them but can't say like them that much.
Posted by: Skip at November 10, 2024 06:55 PM (fwDg9)

I am a fungus bigot, and use porcini mushroom powder from the Spice House.

Posted by: Helena Handbasket at November 10, 2024 07:05 PM (zlGo9)

359 Well, the sammiches are in the grilled cheese sammich maker, and should be ready in 5 minutes or so.

Posted by: Alberta Oil Peon at November 10, 2024 07:06 PM (djmRI)

360 fancy schmancy Elk chops

I can out do that. I'm having two kinds of meat, Zebra and Lion for thanksgiving

Tomorrow I'm having dragon, flown in from Indonesia-Komodo tastes like crocodile

Posted by: jeremiah at November 10, 2024 07:11 PM (1Qk/u)

361 Wasn't there a Nic Cage movie where he is like an airline pilot and he misses the Rapture?
Posted by: Aetius451AD at November 10, 2024 06:59 PM (bss/y)

2014 - "Left Behind"

Posted by: Additional Blond Agent, STEM Guy at November 10, 2024 07:43 PM (/HDaX)

362 So, as a celebration for the election, it was "ode to maple syrup", such a seasonal and celebratory ingredient today...

Maple teriyaki chicken thighs
Bacon wrapped dates and figs with maple, salt, and cayenne
Maple and black pepper roasted brussels sprouts (you add the maple near the end of the cook)
Maple and ginger pumpkin bread

Sorry, CBD, but REAL maple syrup is amazing to work with, in savory or sweet...
Posted by: Nova Local at November 10, 2024 04:03 PM (exHjb)

When my kids were little, I’d make a dinner by browning some hamburger, mix it with seasoning, tomato sauce, and cheese. Flatten biscuits in a muffin tin to make cups and fill them with the hamburger mix. That was good, but then I took to cooking maple syrup until just before it turned into candy and drizzled that over the filled biscuits. That really elevated something otherwise very simple.

Posted by: Advo at November 10, 2024 08:30 PM (jO4mz)

363 Great suggestion, CBD, and definitely worth the effort required to save money. In my area, St. Louis ribs are hard to find, except for the occasional sale at Aldi.

Posted by: Dagwood at November 10, 2024 11:08 PM (CC0N1)

364 Fastidious response in return of this matter with real arguments and describing everything concerning that.

Posted by: bet88 at November 11, 2024 02:21 AM (TULWD)

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