Food Thread: Fried Eggs? Hold My Beer (And Bacon)!

That photo is the best I could come up with on short notice, because I ate my version of deep-fried eggs so quickly and with such gusto that I completely forgot to photograph the damned things!

Specifically? Bacon-fat deep-fried sunny-side up eggs. I made bacon yesterday, and it was particularly fatty, so I didn't want to waste all of that luscious goodness. So I poured all of it into a frying pan, heated it to 350 degrees, and plopped two eggs into it. Yes...it splattered. And I basted the tops of the eggs to cook the yolks. The whole process took about 45 seconds, but I was left with two absolutely delicious and perfectly cooked fried eggs. Fantastic!

The edges were wonderfully crisp, the yolks were just cooked, and there was no uncooked white to detract from the experience. I will be doing this a lot more in the future, although that means I will be making even more bacon.

What an unexpected bonus!

******
Oh no! Alcohol is bad for you! Thankfully, the United States Government is on the case and will take care of all of us retards who haven't figured out that moderation is a pretty good way to go through life. Of course, like everything the government does, they are in the process of screwing it up.

There is a big difference between identifying a cancer risk and figuring out whether the offending substance or behavior actually shortens life. But rational analysis of data has never been government's strong suit, and they would much rather make hysterical pronouncements that are poorly explained and downright confusing.

Alcohol stocks drop after surgeon general says it should have cancer warning
Maybe the surgeon general should shut the f*ck up and simply communicate the facts to Congress, because they were elected to represent us, and he wasn't.

Or... and stay with me on this one, because it might confuse some of you reality-based folks who understand how awful government thinking is... interpret the damned data better. No less than the National Academy of Sciences says something just a bit different than the power-hungry political hack who thinks he is the nation's health savior!

Here is the summary from National Academies of Science that does the unthinkable: it looks at the data!

The United States government has a long and unblemished history of screwing up all of its health recommendations. Their preferred diet from the 1980s has made America fat. Their Covid insanity has done untold damage to the nation's youth, and has destroyed what was a relatively rational vaccination protocol for Americans that worked pretty well. Does anyone with two neurons to rub together trust their vaccination recommendations now?

So maybe just give us the data on alcohol and let us make our own decisions.

******
There is an excellent restaurant group based in Philadelphia that specializes in Israeli and Middle Eastern food. From high end to fast food (great felafel!), they are solid.

And of course pita figures prominently in their cooking, and they make fantastic stuff! Maybe the best I have had outside of Israel, and I think their version will give the best Israeli pita a run for its money.

But making it with their recipe is insane! It is a ridiculously high hydration dough: 90%, which for non-bread-geeks means that there is almost no structure, and it is more like glue than anything else. Almost impossible to handle, but damn it tastes good.

One of the owners of the group even has a YouTube video of how to make their wonderful pita. I think he is cheating with a bit more flour, but it still is a mess, even in his video.

I would suggest that you all try this at home, but honestly, it is a pain in the ass. And really delicious. But a pain in the ass.

******
Which way should this loaf be cut?

Or...

I think it should be cut across the seam, but I got an argument a few days ago.

Yes, I am bragging a bit, thus the two photos. That is 10% rye flour with an overnight fermentation. It tasted great, and was cracklingly crisp.

******
I love this sort of stuff! Mediterranean Orzo Salad is nothing complicated, it's really easy to put together, and it can serve tons of people on short notice!

Cooking doesn't have to be complicated or time consuming or expensive to be satisfying!

******

That's one of my easy and quick meals in regular rotation. Pork Milanese is fast, fun, easy, and because I am a cheap bastard, it is also rather inexpensive.

Pound the snot out of rib chops, salt and pepper, with oregano and thyme to taste. Then a quick dip in an egg wash, bread crumbs (homemade of course) and Parmesan (two to one bread to cheese) coating, and about six-seven minutes in 350 degree oil. I use a 50:50 mix of corn oil and olive oil for flavor.

Served with some shaved Parmesan and an arugula salad? Excellent!

******

******
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 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at January 05, 2025 04:00 PM (tl5zd)

2 Rise to the occasion!

Posted by: stu-mick-o-sucks at January 05, 2025 04:01 PM (DsA2n)

3 Fried eggs basted. It's the only way.

Posted by: olddog in mo at January 05, 2025 04:02 PM (hoCmQ)

4 Cheesesteak tonight when I get home.
I'll take that alcohol is bad for you under advisement

Posted by: Skip at January 05, 2025 04:02 PM (tl5zd)

5 Bacon-fat deep-fried sunny-side up eggs.

Loved eating those. Just watching the eggs bobble in the bacon grease...

Posted by: jim (in Kalifornia) at January 05, 2025 04:03 PM (ynpvh)

6 Just spoon some of that bacon fat on top of the yolks, CBD. Tempers the bright yellow a tad.

Posted by: olddog in mo at January 05, 2025 04:03 PM (hoCmQ)

7 Unfortunately i can't eat runny yolks anymore...

Posted by: jim (in Kalifornia) at January 05, 2025 04:03 PM (ynpvh)

8 Man, all that food looks delicious.

Posted by: Grump928(C) at January 05, 2025 04:03 PM (aD39U)

9 Even the dog.

Posted by: Grump928(C) at January 05, 2025 04:04 PM (aD39U)

10 Monty Python menu item:

https://tinyurl.com/5n8ct6xd

Posted by: BeckoningChasm at January 05, 2025 04:04 PM (CHHv1)

11 Also, that rabbit is definitely on the wrong side of the line.

Posted by: Grump928(C) at January 05, 2025 04:04 PM (aD39U)

12 Making fresh bread and beef stew.

Posted by: Iris at January 05, 2025 04:04 PM (bOJ2I)

13 Fried eggs rule... but I'm not opposed to an occasional scramble with cheese.

Posted by: Martini Farmer at January 05, 2025 04:05 PM (Q4IgG)

14 Where do you draw the line?

It depends. That there line is for normal times. If food becomes scarce, the line continues to move left...

Posted by: jim (in Kalifornia) at January 05, 2025 04:05 PM (ynpvh)

15 I got a chinois and a spider (a spoon whose basket is wire) for Xmas in preparation for this year's making of the demi-glace, which I have now completed. I started with 6 lbs of veal bones, 7 lbs of neck bones, and 3 lbs of cheap stew meat, as well as carrots, celery, and onion. I even made a sachet of the herbs.

Last year was my first try at making it, and I thought it was very good. I was ignorant. After 3 days (not continuous), I am finished. What filled up my 24 quart stockpot is reduced to 3 quarts of demi-glace, and it is out of this world. My wife complains about the smell and fuss, but has no problems consuming the results. Gordon Ramsey can suck it!

Posted by: Archimedes at January 05, 2025 04:08 PM (xCA6C)

16 If I order eggs "looking at me" does the Horde know what that means, cause when I order 'em that way at the local greasy spoon, confusion reigns.

Posted by: Some Garbage Rat at January 05, 2025 04:08 PM (+VovS)

17 I ate easy over as a kid, gave that up decades ago.

Posted by: Skip at January 05, 2025 04:09 PM (tl5zd)

18 It depends. That there line is for normal times. If food becomes scarce, the line continues to move left...
Posted by: jim (in Kalifornia)

Yes, and they excluded humans, which can be processed through pigs.

Posted by: Some Garbage Rat at January 05, 2025 04:10 PM (+VovS)

19 If I order eggs "looking at me" does the Horde know what that means, cause when I order 'em that way at the local greasy spoon, confusion reigns.
Posted by: Some Garbage Rat
--------------

Assuming that's sunny side up.

Posted by: olddog in mo at January 05, 2025 04:10 PM (hoCmQ)

20 Omelets are my usual, yesterday had fried potatoes, ham, peppers with eggs scramble in.

Posted by: Skip at January 05, 2025 04:10 PM (tl5zd)

21 Tonight is my HMart special meal with pantry clear out...

Korean chicken with roasted onion (the onion is for the kid)
Roasted green beans with s&p
Boxed roasted garlic and olive oil cous cous
Dragonfruit, blueberry, and banana salad

HMart had 8 dragonfruit for $10 and blueberry pints for $1.99. This is my 3rd different bluebery dragonfruit combo in 3 days...1st it was my normal blueberry dragonfruit salad with ginger and raw sugar. Yesterday was a blueberry dragonfruit crisp (cheated with use up pantry brown sugar and maple low sugar oatmeal for most of the topping) - this was very popular. And today, this salad. Tomorrow, it might be smoothies.

No idea why dragonfruit was ever this cheap, but it, with blueberries, will make you live forever...and my rule is if produce is cheap, I'll buy it and make it work. 8 dragonfruit is a LOT though (was gonna give half of it and the blueberries to the youth groups, but they got canceled tonight and tomorrow, so it's adapt time!)...Just as well with the snow - better to have too much fresh produce than too little...

Posted by: Nova Local at January 05, 2025 04:11 PM (exHjb)

22 Our grocery stores used to sell eggs. Good times.

Posted by: Boss Moss at January 05, 2025 04:11 PM (2Jptx)

23 19 If I order eggs "looking at me" does the Horde know what that means, cause when I order 'em that way at the local greasy spoon, confusion reigns.
Posted by: Some Garbage Rat
--------------

Assuming that's sunny side up.

Posted by: olddog in mo at January 05, 2025 04:10 PM (hoCmQ)

Over easy was my go-to, until I got my transplant. Now I cook my own...puncture the yolk so it flattens and cooks faster, flip it over, plate it before fully cooked in the middle so can finish cooking on my plate. Fully cooked, yet doesn't taste fully-cooked...

Posted by: jim (in Kalifornia) at January 05, 2025 04:12 PM (ynpvh)

24
Posted by: Archimedes at January 05, 2025 04:08 PM (xCA6C)

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

WOW, Archie! How long does 3 quarts of demi-glace last? And in what will you be using it?

Posted by: Blonde Morticia at January 05, 2025 04:13 PM (5Sj/K)

25 Made a nice, hearty beef stew yesterday. Just in time for the snow flurries today.

Posted by: mrp at January 05, 2025 04:15 PM (rj6Yv)

26 On the Pet...Food spectrum - maybe a third category 'worker' to the right of 'pet' and put the horse and bull there. Or maybe a triangle with 'workers' at the bottom.

Being a big fan of 'food' I always enjoy the food thread though I mostly lurk here.

Thank you CBD.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:17 PM (QGaXH)

27 22 Our grocery stores used to sell eggs. Good times.

Posted by: Boss Moss at January 05, 2025 04:11 PM (2Jptx)

Seems like the eggs being sold as large are not as large as they used to be either...when you can get them.

Posted by: jim (in Kalifornia) at January 05, 2025 04:17 PM (ynpvh)

28 When I lived in the drab part of northern Germany, our little town had some dogs, but you never saw any cats. I was told that all the "short eared rabbits" were eaten during the war.

Posted by: Grump928(C) at January 05, 2025 04:17 PM (aD39U)

29 Definitely soup weather. I opened my first jar of home canned vegetable beef soup yesterday. It was delicious, and I didn't die, so I guess I canned it successfully.

Posted by: Dash my lace wigs! at January 05, 2025 04:17 PM (OX9vb)

30 Hello eaters. Well after two days of snow forecasts on the eastern seaboard you must be pretty close to cannibalism.

Posted by: Pete Bog at January 05, 2025 04:18 PM (BYt3l)

31 3 Fried eggs basted. It's the only way.
Posted by: olddog in mo at January 05, 2025 04:02 PM (hoCmQ)

Yep. Keeps that nasty plasticky crusty vomit-inducing crap from forming on your eggs.

Posted by: If you want crunch each the goddamn shell at January 05, 2025 04:18 PM (ybSPO)

32 Our grocery stores used to sell eggs. Good times.
Posted by: Boss Moss

Hungry, cold and walking is their plan for us.

Posted by: Some Garbage Rat at January 05, 2025 04:18 PM (+VovS)

33 I'm on a soft flatbread making binge. One batch I used tuscan herb olive oil. Next batch was with almond oil and orange zest. Four ingredients and 30 minutes start to finish. I may never buy bread again.

Posted by: Ben Had at January 05, 2025 04:19 PM (Rm0ul)

34 Which way should this loaf be cut?

Anyway you want to!

When I was a preteen and my sister was barely a teen, my Mom would send us to the bakery to get one of those round Italian loaves (this was Ciampino). It was larger than CBD's and still hot from the wood-fired oven. It was dinner time so we were hungry. What started as a small nibble eventually became a massive cave as we ate the interior on the way home. Mom was not pleased. Did that more than once. Man! that hot bread was yummy .....!

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:19 PM (i0xsb)

35 Made a nice, hearty beef stew yesterday. Just in time for the snow flurries today.

As mentioned in the book thread, we are snowed in at a hotel. The only thing we have to eat is some candy we had in the car and sodas from the vending machine. It's kind of like camping out in the backyard when you were eight.

Posted by: Oddbob at January 05, 2025 04:19 PM (JakyE)

36 I will have a beef stir fry tonight, with thin strips of top round from the fancy meat store

actually, I bought a hunk of top round and sliced it up myself-
with onions peppers garlic and some spicy hunan sauce, over rice

bone appetite, y'all

Posted by: Don Black at January 05, 2025 04:19 PM (/7KEl)

37 Our grocery stores used to sell eggs. Good times.
Posted by: Boss Moss

Hungry, cold and walking is their plan for us.

Posted by: Some Garbage Rat at January 05, 2025 04:18 PM (+VovS)

If worse comes to worst, I will return to my Scotch Irish roots by surviving on Irish roots.

Posted by: Grump928(C) at January 05, 2025 04:20 PM (aD39U)

38 19 If I order eggs "looking at me" does the Horde know what that means, cause when I order 'em that way at the local greasy spoon, confusion reigns.
Posted by: Some Garbage Rat
--------------

Assuming that's sunny side up.
Posted by: olddog in mo at January 05, 2025 04:10 PM (hoCmQ)

I've heard it's always sunny in Philadelphia though I don't think that was a cooking show...

I like my eggs 'over-hard'. Nothing runny. Like a piece of rubber you could nail to the wall...

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:20 PM (QGaXH)

39 Pet >>> Food where do you draw the line?

Obviously, they should have swapped out the bunny and the horse, to make drawing the line better. Or just circle the food critters.

In Springfield, they'd circle the cats, they'd circle the dogs, they'd circle the pets, some people who live there.

https://youtu.be/3BrCvZmSnKA
(Yes, it's the 2024 #1 viral music hit)

Posted by: mindful webworker - and in some countries, include the horse at January 05, 2025 04:20 PM (erzCX)

40 Upon further reading, I see you did baste your yolks. So they weren't truly sunny side up with the bright yellow yolk "looking at you."

Posted by: olddog in mo at January 05, 2025 04:20 PM (hoCmQ)

41 27 22 Our grocery stores used to sell eggs. Good times.

Posted by: Boss Moss at January 05, 2025 04:11 PM (2Jptx)

Seems like the eggs being sold as large are not as large as they used to be either...when you can get them.
Posted by: jim (in Kalifornia) at January 05, 2025 04:17 PM (ynpvh)

Inflation is bad but we are also being defrauded at the grocery store.

Posted by: FedGov is a bad actor, so is BigFood at January 05, 2025 04:20 PM (ybSPO)

42 35 Made a nice, hearty beef stew yesterday. Just in time for the snow flurries today.

As mentioned in the book thread, we are snowed in at a hotel. The only thing we have to eat is some candy we had in the car and sodas from the vending machine. It's kind of like camping out in the backyard when you were eight.
Posted by: Oddbob at January 05, 2025 04:19 PM (JakyE)

Oh no - is there somewhere in walkable distance that has food? Or somewhere crazy that is still delivering?

Posted by: Nova Local at January 05, 2025 04:21 PM (exHjb)

43 Four ingredients and 30 minutes start to finish. I may never buy bread again.
Posted by: Ben Had at January 05, 2025 04:19 PM (Rm0ul)

Recipes Ben Had? You are the rebuttal to the lengthy discussion on the tech thread about processed food.

Posted by: Pete Bog at January 05, 2025 04:21 PM (BYt3l)

44 Definitely soup weather. I opened my first jar of home canned vegetable beef soup yesterday. It was delicious, and I didn't die, so I guess I canned it successfully.
---------
Big pot of beef vegetable soup on now. Just in time for the snow/ice apocalypse and a total loss of every utility known to man. Except the crapper. That might still work. Maybe, for a while.

Posted by: Martini Farmer at January 05, 2025 04:21 PM (Q4IgG)

45 26 On the Pet...Food spectrum - maybe a third category 'worker' to the right of 'pet' and put the horse and bull there. Or maybe a triangle with 'workers' at the bottom.

Being a big fan of 'food' I always enjoy the food thread though I mostly lurk here.

Thank you CBD.
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:17 PM (QGaXH)

D'oh! I meant 'worker' to the right of 'food'.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:22 PM (QGaXH)

46 I was reading some WWII ration documents recently.
Apparently eggs and chicken were not rationed.

I guess with half the population being rural then, everyone had their own.

Posted by: Grump928(C) at January 05, 2025 04:22 PM (aD39U)

47 27
Seems like the eggs being sold as large are not as large as they used to be either...when you can get them.

Posted by: jim (in Kalifornia) at January 05, 2025 04:17 PM (ynpvh)
----
So, are they getting picked before they're fully ripened?

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:22 PM (i0xsb)

48 and save your fat to make explosives.

Posted by: Grump928(C) at January 05, 2025 04:23 PM (aD39U)

49 I may never buy bread again.
Posted by: Ben Had at January 05, 2025 04:19 PM (Rm0ul)

That one with almond oil and orange zest sounds divine. Is this focaccia-type flatbread, or something else?

I only eat homemade bread and biscuits. Mostly sourdough. Mr. Dmlw! only likes soft store bread. Even if I try to make a regular white loaf for him, it's still too dense for his taste. Oh, well.

Posted by: Dash my lace wigs! at January 05, 2025 04:23 PM (OX9vb)

50 Move that red line over a tad. I'm so hungry I could eat a horse.

Posted by: Roy at January 05, 2025 04:23 PM (z+ik4)

51 Just made a quiche with bacon, broccoli, leeks and cheddar cheese.

There's lunch for next week.

That and tuna salad with avocado and homemade mayo.

Trying to get away from seed and vegetable oils. And processed foods. And wheat. And sugar. It's prolly the cold, damp weather, but my joints are angry.

Posted by: nurse ratched at January 05, 2025 04:24 PM (HM3at)

52 D'oh! I meant 'worker' to the right of 'food'.
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:22 PM (QGaXH)

Also, Spokesmodel.

Posted by: The Aflac Duck at January 05, 2025 04:24 PM (PiwSw)

53 43 Four ingredients and 30 minutes start to finish. I may never buy bread again.
Posted by: Ben Had at January 05, 2025 04:19 PM (Rm0ul)

Recipes Ben Had? You are the rebuttal to the lengthy discussion on the tech thread about processed food.
Posted by: Pete Bog at January 05, 2025 04:21 PM (BYt3l)

Can folks not cook regular food with fewer than 5 ingredients? Nothing on my side dish plan usually ever has more than 4 ingredients (green beans have 4 - olive oil, s&p and greeb beans)...fruit salad has 3 (the 3 fruits)...

Simple is tasty if it's fresh.

Posted by: Nova Local at January 05, 2025 04:24 PM (exHjb)

54 Oh no - is there somewhere in walkable distance that has food? Or somewhere crazy that is still delivering?

Supposedly a Walmart a half mile or so away. I tried to drive to it this morning and gave up halfway when I realized that I may have been driving on the sidewalk instead of on the street.

Posted by: Oddbob at January 05, 2025 04:25 PM (SYdph)

55 Loaf of bread looks amazing. Across the seam. Then a long slice, single slot toaster.

Posted by: scampydog at January 05, 2025 04:25 PM (41CYW)

56 There are still three slices of that pork loin I smoked on New Year's Day. And they are all mine. Mrs928 will not eat anything over three days in the frig.

Posted by: Grump928(C) at January 05, 2025 04:25 PM (aD39U)

57 I only eat homemade bread and biscuits. Mostly sourdough. Mr. Dmlw! only likes soft store bread. Even if I try to make a regular white loaf for him, it's still too dense for his taste. Oh, well.
Posted by: Dash my lace wigs! at

Homemade brioche is very light and fluffy.

Posted by: nurse ratched at January 05, 2025 04:25 PM (HM3at)

58 This weekend's food experiment was making a dauphinoise with some Christmasy spices and sage used to infuse the cream. It's a keeper. Recipe came from a perky little Brit who found her way into my EweToob sidebar. It went well with some duck breast.

Posted by: RedMindBlueState at January 05, 2025 04:26 PM (Wnv9h)

59 I was reading some WWII ration documents recently.
Apparently eggs and chicken were not rationed.

I guess with half the population being rural then, everyone had their own.
Posted by: Grump928(C) at January 05, 2025 04:22 PM (aD39U)

Based on family lore, during the Depression and the War, subsistence hunting and fishing (in season and out) was essential for a lot of people, too.

Posted by: mrp at January 05, 2025 04:26 PM (rj6Yv)

60 one last FWP:

Tony Romo doing the game I want to watch

Posted by: Don Black at January 05, 2025 04:27 PM (/7KEl)

61 Assuming that's sunny side up.

When I was growing up in Michigan, we ate sunny-side-up eggs all the time. It was the go-to egg breakfast on weekends.

The first time I went to a breakfast restaurant in San Diego, I ordered eggs, sunny-side-up, and got these slimy half-cooked eggs. It looked like they’d only been cooked on one side! Which is apparently what sunny-side-up means in the world outside my family. What we had been eating, everyone else calls over-easy. Cooked on both sides, but still some yolk to soak up with toast.

Posted by: Stephen Price Blair at January 05, 2025 04:27 PM (EXyHK)

62 "That photo is the best I could come up with on short notice, because I ate my version of deep-fried eggs so quickly and with such gusto that I completely forgot to photograph the damned things!"
- - - - - - - - - -
Suppose that'll also be the subject of the First World Problems thread.

Posted by: Another Anon at January 05, 2025 04:27 PM (QNMaY)

63 41 27 22 Our grocery stores used to sell eggs. Good times.

Posted by: Boss Moss at January 05, 2025 04:11 PM (2Jptx)

Seems like the eggs being sold as large are not as large as they used to be either...when you can get them.
Posted by: jim (in Kalifornia) at January 05, 2025 04:17 PM (ynpvh)

Inflation is bad but we are also being defrauded at the grocery store.
Posted by: FedGov is a bad actor, so is BigFood at January 05, 2025 04:20 PM (ybSPO)

I've seen a dozen large eggs range as high as $8 and as low as 2.99 with coupon at our local Vons stores. I've wondered if some of the free-range laws have had something to do with it here in Calif.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:27 PM (QGaXH)

64 Shopping yesterday, Milady noticed that Aldi had Chinese garlic. At the regular American grocery, an employee took the time to go in the back and check for her, that their garlic was from Orlando.
🧄😁

Posted by: mindful webworker - buy American at January 05, 2025 04:27 PM (erzCX)

65 35 Made a nice, hearty beef stew yesterday. Just in time for the snow flurries today.

As mentioned in the book thread, we are snowed in at a hotel. The only thing we have to eat is some candy we had in the car and sodas from the vending machine. It's kind of like camping out in the backyard when you were eight.
Posted by: Oddbob at January 05, 2025 04:19 PM (JakyE)

Trying to cram a hamburger and fries thru the USB port for you.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:28 PM (QGaXH)

66 I finally got my copy of The Deplorable Gourmet lately, and the first recipe I tried was by Larry Geiger: Cast Iron Dutch Oven Beef Brisket, page 226.

Considering it's brisket, the most intimidating cut of beef, the recipe is very Q&D, with an expected cook time of only three hours, and just four ingredients including "some seasonings" and a can of Dr. Pepper.

Of course it wasn't up to the standards of a Texas Barbecue Apologist, but by any other standard it came out fine! One thing I learned is just how much heat it takes to cook anything in a dutch oven (the cast-iron kind, with feet and a concave lid to stack coals on top). The answer is, it takes a LOT of heat. More heat wouldn't have harmed the brisket; if anything, the collagen could have been a little more broken down and the fat could have been more rendered. But it was tender enough, not too dry, and the flavor was satisfactory.

Would recommend, especially for a camp-out!

Posted by: Bombadil at January 05, 2025 04:28 PM (MX0bI)

67 one last FWP:

Tony Romo doing the game I want to watch
Posted by: Don Black at January 05, 2025 04:27 PM (/7KEl)

My game is coming up. Lions v. sea bandits.

Posted by: mrp at January 05, 2025 04:28 PM (rj6Yv)

68 Pete Bog, 2 cups flour, 11/2 tsp baking powder, 1/2 tsp salt, 2 Tbs of oil and 3/4 cup of water. ( I lied, that's 5). Mix , knead a little, divide into 6 portions, roll out and cook in a hot pan with a little oil.

Posted by: Ben Had at January 05, 2025 04:28 PM (Rm0ul)

69 54 Oh no - is there somewhere in walkable distance that has food? Or somewhere crazy that is still delivering?

Supposedly a Walmart a half mile or so away. I tried to drive to it this morning and gave up halfway when I realized that I may have been driving on the sidewalk instead of on the street.
Posted by: Oddbob at January 05, 2025 04:25 PM (SYdph)

I'd be looking to pay someone for a delivery...anyone - even another guest ay the hotel, if I couldn't get it myself.

But then again, I travel with my own food and drink thanks to my allergies - even on the cruise ship, I had my fiber breakfast bars, my oat milk, my raw honey, and my green and black teas (and all my vitamins and meds)...and that's the MINIMUM of what I have to bring...

When I go to hotels, I usually have a suitcase of food (including a jar of PB) and buy the fresh when I get there...

Posted by: Nova Local at January 05, 2025 04:28 PM (exHjb)

70 I made Oggi’s beery peanut brittle again yesterday because I was craving peanut brittle. But I was short on peanuts. Rather than open a new bucket, I filled the difference (about ¼ cup) with lightly toasted sesame seeds.

That was dangerously good.

Posted by: Stephen Price Blair at January 05, 2025 04:28 PM (EXyHK)

71 Man! that hot bread was yummy .....!

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:19 PM (i0xsb)

When I was a kid we would go to Arthur Avenue in the North Bronx and buy Pane di Casa from Addeo's Bakery. Huge fresh loaves of Italian bread.

great stuff!

Posted by: CharlieBrown'sDildo at January 05, 2025 04:29 PM (d9fT1)

72 Both my Grandmas taught my parents to cook eggs that way, well, without measuring the temperature and all. Cast iron pans. That’s how I grew up so skinny and smart. Shame it took you so long to experience that.

Posted by: epador at January 05, 2025 04:29 PM (ijqvy)

73 Yeah, Colorado eggs have to be cage free, because the Governor- an unapologetic perverted sodomite- is married to a male who is an animal rights fetishist.

Posted by: Don Black at January 05, 2025 04:30 PM (/7KEl)

74 I like runny yolks as I love dipping toast or even fresh bread into it. Also soft-boiled and eaten out of the shell in an egg-cup, dipping toast into the egg! Just salt and pepper. Also poached. Who am I kidding, I like all eggs, and the kids love my scrambled eggs.
I like to open up a large baked potato while still very hot, cut it up into smaller pieces, put a couple of fried or poached eggs on top, salt and pepper, some ghost pepper sauce or cayenne and it's so yummy. Don't need bread for that.

I can live on eggs, potatoes and bananas. Also fresh tomato.

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:31 PM (i0xsb)

75 I love flat omelet style eggs with ham chunks so much that I rarely make any other kind. Pickled, hard boiled a couple times a year is a treat (hunting camp).

Posted by: scampydog at January 05, 2025 04:32 PM (41CYW)

76 I only eat homemade bread and biscuits. Mostly sourdough. Mr. Dmlw! only likes soft store bread. Even if I try to make a regular white loaf for him, it's still too dense for his taste. Oh, well.

Posted by: Dash my lace wigs! at January 05, 2025 04:23 PM (OX9vb)

Preach it!

And...people have gotten divorced for less.

Posted by: CharlieBrown'sDildo at January 05, 2025 04:32 PM (d9fT1)

77 By the way; I am talking about deep-fried eggs, not pan-fried. Those eggs were floating in the bacon fat.

Posted by: CharlieBrown'sDildo at January 05, 2025 04:33 PM (d9fT1)

78 "...Pound the snot out of rib chops, salt and pepper, with oregano and thyme to taste. Then a quick dip in an egg wash, bread crumbs (homemade of course) and Parmesan (two to one bread to cheese) coating..."

I love the egg wash, but I hate wasting a whole egg on only three or four chops. Disposal of the excess sucks...eggs. Is there an appropriate substitute for egg that I can use instead, like olive oil or something?

Posted by: Darrell Harris at January 05, 2025 04:34 PM (ouMCc)

79 Pete Bog, 2 cups flour, 11/2 tsp baking powder, 1/2 tsp salt, 2 Tbs of oil and 3/4 cup of water.

Just plain ol' HEB all purpose flour or something else?

Posted by: Oddbob at January 05, 2025 04:34 PM (SYdph)

80 Yesterday's dinner was "shakshuka" or "flamenco eggs" which is where you make a spicy tomato sauce and then poach eggs in it. Delicious, especially for brunch.

Posted by: Trimegistus at January 05, 2025 04:35 PM (78a2H)

81 Just gurgled "ways to cook eggs." Didn't know you sous vide 'em.

Posted by: olddog in mo at January 05, 2025 04:35 PM (hoCmQ)

82 Just gurgled "ways to cook eggs." Didn't know you sous vide 'em.
Posted by: olddog in mo at January 05, 2025 04:35 PM

Cook's Countty did that once. One of these days I might even try it.

Posted by: RedMindBlueState at January 05, 2025 04:37 PM (Wnv9h)

83 Is there an appropriate substitute for egg that I can use instead, like olive oil or something?

Posted by: Darrell Harris at January 05, 2025 04:34 PM (ouMCc)

One large egg is just about perfect for this dish. I make four chops.

Posted by: CharlieBrown'sDildo at January 05, 2025 04:37 PM (d9fT1)

84 My Mother would ship me loaves of sourdough bread from the Italian bakery in Napa. There was none to be had around here 20 years ago.

Posted by: Ben Had at January 05, 2025 04:37 PM (Rm0ul)

85 78 "...Pound the snot out of rib chops, salt and pepper, with oregano and thyme to taste. Then a quick dip in an egg wash, bread crumbs (homemade of course) and Parmesan (two to one bread to cheese) coating..."

I love the egg wash, but I hate wasting a whole egg on only three or four chops. Disposal of the excess sucks...eggs. Is there an appropriate substitute for egg that I can use instead, like olive oil or something?
Posted by: Darrell Harris at January 05, 2025 04:34 PM (ouMCc)

Mayo will also make things stick...it's messy though, and will slightly alter taste...

Posted by: Nova Local at January 05, 2025 04:38 PM (exHjb)

86 Yesterday's dinner was "shakshuka"...
Posted by: Trimegistus
-----------

I forgot about that dish. Son used to make it. Really liked it.

Posted by: olddog in mo at January 05, 2025 04:38 PM (hoCmQ)

87 34 Which way should this loaf be cut?

Anyway you want to!

When I was a preteen and my sister was barely a teen, my Mom would send us to the bakery to get one of those round Italian loaves (this was Ciampino). It was larger than CBD's and still hot from the wood-fired oven. It was dinner time so we were hungry. What started as a small nibble eventually became a massive cave as we ate the interior on the way home. Mom was not pleased. Did that more than once. Man! that hot bread was yummy .....!

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:19 PM (i0xsb)

St. Louis bagel style...

Posted by: jim (in Kalifornia) at January 05, 2025 04:38 PM (ynpvh)

88 The History Guy talks about chickens:
https://youtu.be/O7dAG4T-5h4
16 minutes

Posted by: Quarter Twenty at January 05, 2025 04:39 PM (dg+HA)

89 Oddbob, I used the H E B all purpose flour this time. Next round I'm going to 1/2 and 1/2 with mesquite flour.

Posted by: Ben Had at January 05, 2025 04:40 PM (Rm0ul)

90 Which is apparently what sunny-side-up means in the world outside my family. What we had been eating, everyone else calls over-easy. Cooked on both sides, but still some yolk to soak up with toast.
Posted by: Stephen Price Blair at January 05, 2025 04:27 PM (EXyHK)

This qualifies as a FWP to me - and it bothers me to no end. Too often when I ask for over easy I get runny egg whites, but when I ask for over medium I get a hard yolk and brown, stiff whites. How can I communicate that I want a cooked white and runny yolks in something less than a dissertation?

Posted by: Darrell Harris at January 05, 2025 04:40 PM (ouMCc)

91 55 Loaf of bread looks amazing. Across the seam. Then a long slice, single slot toaster.

Posted by: scampydog at January 05, 2025 04:25 PM (41CYW)
----
The toaster, as per a vigorous discussion recently in these blogs, must be one of those with sides that open to insert slice and only toast one side at the time, right?

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:41 PM (i0xsb)

92 Bacon, lettuce and tomato sandwich with Lipton chicken noodle soup tonight.

Posted by: Tuna at January 05, 2025 04:42 PM (oaGWv)

93 Post & comments disappeared for a few seconds. Terrifying. IT'S THE END OF THE WORLD AS WE KNOW IT... oh, wait, never mind.

Posted by: mindful webworker - I blame Bill Gates at January 05, 2025 04:42 PM (erzCX)

94 How can I communicate that I want a cooked white and runny yolks in something less than a dissertation?
Posted by: Darrell Harris at January 05, 2025 04:40
-----------------

Basted or sunny side up?

Posted by: olddog in mo at January 05, 2025 04:43 PM (hoCmQ)

95 Post & comments disappeared for a few seconds. Terrifying. IT'S THE END OF THE WORLD AS WE KNOW IT... oh, wait, never mind.
Posted by: mindful webworker - I blame Bill Gates
--------------
Somebody sat on the remote control again.

Posted by: scampydog at January 05, 2025 04:43 PM (41CYW)

96 47 27
Seems like the eggs being sold as large are not as large as they used to be either...when you can get them.

Posted by: jim (in Kalifornia) at January 05, 2025 04:17 PM (ynpvh)
----
So, are they getting picked before they're fully ripened?

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:22 PM (i0xsb)

Maybe all they can find cage-free...

Posted by: jim (in Kalifornia) at January 05, 2025 04:43 PM (ynpvh)

97 94 How can I communicate that I want a cooked white and runny yolks in something less than a dissertation?
Posted by: Darrell Harris at January 05, 2025 04:40

Or - cook the white, leave the yolk runny.

Clearness helps when it has to get translated to a 2nd language.

Posted by: Nova Local at January 05, 2025 04:44 PM (exHjb)

98 Over easy eggs. Gotta have that yolky goodness for the hashbrowns and toast to soak up.

Posted by: Ben Had at January 05, 2025 04:44 PM (Rm0ul)

99 WOW, Archie! How long does 3 quarts of demi-glace last? And in what will you be using it?

Sorry for the late reply; my daughter stopped in to drop off her son as she heads to the hospital for son #2.

I only have one year of experience to go on, but I'm hoping it will last for the year. I've portioned it out into 4 oz portions. It's great in many things, but especially beef stew or stroganoff, or as a base for pan sauce Bordelaise to go on the Xmas beef tenderloin, or a steak.

Posted by: Archimedes at January 05, 2025 04:44 PM (xCA6C)

100 Post & comments disappeared for a few seconds. Terrifying. IT'S THE END OF THE WORLD AS WE KNOW IT... oh, wait, never mind.
Posted by: mindful webworker - I blame Bill Gates
--------------
Somebody sat on the remote control again.
Posted by: scampydog at January 05, 2025 04:43 PM (41CYW)

The hamsters must have taken a lunch break.

Posted by: Hour of the Wolf at January 05, 2025 04:45 PM (VNX3d)

101 53 43 Four ingredients and 30 minutes start to finish. I may never buy bread again.
Posted by: Ben Had at January 05, 2025 04:19 PM (Rm0ul)

Recipes Ben Had? You are the rebuttal to the lengthy discussion on the tech thread about processed food.
Posted by: Pete Bog at January 05, 2025 04:21 PM (BYt3l)

Can folks not cook regular food with fewer than 5 ingredients? Nothing on my side dish plan usually ever has more than 4 ingredients (green beans have 4 - olive oil, s&p and greeb beans)...fruit salad has 3 (the 3 fruits)...

Simple is tasty if it's fresh.

Posted by: Nova Local at January 05, 2025 04:24 PM (exHjb)

Then you would not like molé...

Posted by: jim (in Kalifornia) at January 05, 2025 04:45 PM (ynpvh)

102 As mentioned in the book thread, we are snowed in at a hotel. The only thing we have to eat is some candy we had in the car and sodas from the vending machine. It's kind of like camping out in the backyard when you were eight.
Posted by: Oddbob

You'd think the hotel would be willing to put out some of whatever they have available for continental breakfasts in such a circumstance.

Posted by: FeatherBlade at January 05, 2025 04:46 PM (opZRa)

103 58 This weekend's food experiment was making a dauphinoise with some Christmasy spices and sage used to infuse the cream. It's a keeper. Recipe came from a perky little Brit who found her way into my EweToob sidebar. It went well with some duck breast.

Posted by: RedMindBlueState at January 05, 2025 04:26 PM (Wnv9h)

Had to look that up...

Posted by: jim (in Kalifornia) at January 05, 2025 04:47 PM (ynpvh)

104 Girl F. texted me photos from Katz' Deli.

Why? Because she was raised right.

Heaven on Earth.

Posted by: San Franpsycho at January 05, 2025 04:48 PM (RIvkX)

105 Over easy eggs. Gotta have that yolky goodness for the hashbrowns and toast to soak up.

this is truth

Posted by: DanMan at January 05, 2025 04:48 PM (8uzBS)

106 Sous Vide eggs from Williams-Sonoma:

For medium-set whites, heat the water to 145F and for firm-set whites, heat the water to 147F. Lower your eggs into the water bath and cook for 1 hour. If not eating immediately, add the eggs to an ice bath to cool.

Posted by: olddog in mo at January 05, 2025 04:48 PM (hoCmQ)

107 Whoa, lotta content. Must go back. There is little better than a plate of fried eggs with a health side of bacon, and a piece of good toast.

Posted by: From about That Time at January 05, 2025 04:49 PM (4780s)

108 Then you would not like molé...
Posted by: jim (in Kalifornia) at January 05, 2025 04:45 PM (ynpvh)

When I could eat it...I found it overrated.

Now I can't eat it. No one ever knows what's in it, so I avoid that dish at restaurants like the plague.

Simple and straightforward is also easiest for restaurants to handle allergies. Although yesterday, I was shocked when I went to my normal Indian place (which has vegan dishes I can eat) and they announced I can now eat their chicken curry and their chicken vindaloo. And damn, was that chicken curry amazing.

I guess you get enough lactose and dairy allergy folks who don't REALLY want vegan, and you leave half your chicken NOT marinated with yogurt...

It's funny, b/c I had tried to order the chicken chili momo that the other place had given me, but that was a fail b/c this place adds ghee to the filling...so, they were happy to tell me about their other 2025 menu changes...

Posted by: Nova Local at January 05, 2025 04:49 PM (exHjb)

109 I'm going to try the airfryer method for hard boiled eggs.

Posted by: Ben Had at January 05, 2025 04:50 PM (Rm0ul)

110 74 I like runny yolks as I love dipping toast or even fresh bread into it. Also soft-boiled and eaten out of the shell in an egg-cup, dipping toast into the egg! Just salt and pepper. Also poached. Who am I kidding, I like all eggs, and the kids love my scrambled eggs.
I like to open up a large baked potato while still very hot, cut it up into smaller pieces, put a couple of fried or poached eggs on top, salt and pepper, some ghost pepper sauce or cayenne and it's so yummy. Don't need bread for that.

I can live on eggs, potatoes and bananas. Also fresh tomato.

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:31 PM (i0xsb)

I'd let the yolks run all over my refried beans, then mix the yolk into it. Was tasty. Of course, BT, before transplant...

Posted by: jim (in Kalifornia) at January 05, 2025 04:51 PM (ynpvh)

111 Ever bake an egg? Williams-Sonoma:

Heat the oven to 350F. Butter a ramekin and fill it 2/3 full with tomato sauce, salsa, or blanched spinach. Add a splash of cream, if desired. Crack egg into ramekin season with s&p. Bake 15 minutes, until egg is set.

Posted by: olddog in mo at January 05, 2025 04:53 PM (hoCmQ)

112 jim, right there with ya on the eggs and refries. Fried pork chop slathered in refries, a couple of over easy eggs and peach habanero salsa.

Posted by: Ben Had at January 05, 2025 04:54 PM (Rm0ul)

113 Imma have to try the deep fried egg thing cbd.
/not when Mrs. F. will see

Posted by: San Franpsycho at January 05, 2025 04:55 PM (RIvkX)

114 78
I love the egg wash, but I hate wasting a whole egg on only three or four chops. Disposal of the excess sucks...eggs. Is there an appropriate substitute for egg that I can use instead, like olive oil or something?

Posted by: Darrell Harris at January 05, 2025 04:34 PM (ouMCc)
----
You pour that egg wash into the pan where you cooked the other stuff, and fry it like an omelet. Sheesh! Have to tell you everything!

Posted by: Ciampino - LED a great life I did at January 05, 2025 04:55 PM (i0xsb)

115 You'd think the hotel would be willing to put out some of whatever they have available for continental breakfasts in such a circumstance.

Apparently they normally offer a breakfast buffet on weekends but the staff couldn't get in. As far as I can tell, the whole hotel is being staffed by the one person who happened to be on duty when the storm blew in. She is doing her best to at least keep an urn of coffee in the lobby.

Posted by: Oddbob at January 05, 2025 04:55 PM (txLc9)

116 Worth reposting - from Biden's Dog in the ONT
https://tinyurl.com/34pfxx3a

What our government and the large corporations that have monopolized the industry are doing to small beef producers across America.

[Here at Rancho Webworks, our neighbors' kids and grandkids are ranchers, run black angus in our pasture (and their own), and the gkids have a butcher shop. Just got a couple of pounds of beef from them. Good solid folk.]

Posted by: mindful webworker - eat more beef at January 05, 2025 04:57 PM (erzCX)

117 You pour that egg wash into the pan where you cooked the other stuff, and fry it like an omelet. Sheesh! Have to tell you everything!

Any time I make something with an egg wash, it's a treat night for the dog.

Posted by: Oddbob at January 05, 2025 04:57 PM (txLc9)

118 Horde, these are great suggestions! And nobody recommended that I slap a hot iron on it, so that's a plus.

Posted by: Darrell Harris at January 05, 2025 04:57 PM (ouMCc)

119
The lively and exotically-inclined Mrs naturalfake is making Japanese oden tonight as our cold weather meal.

Whole house smells delicious...I may eat the doorframes.

That's always a good meal.

Posted by: naturalfake at January 05, 2025 04:57 PM (iJfKG)

120 Horizontally and then stuff with ALL the lunchmeats.

and some muffaletta.

Posted by: DaveA at January 05, 2025 04:58 PM (FhXTo)

121 I had the best french toast ever. A dear friend sent me a Limoncello panettone that I used part of for the french toast and made a blueberry drizzle to go with it. Delicious doesn't even begin to cover it.

Posted by: Ben Had at January 05, 2025 04:58 PM (Rm0ul)

122 116 Worth reposting - from Biden's Dog in the ONT
https://tinyurl.com/34pfxx3a

What our government and the large corporations that have monopolized the industry are doing to small beef producers across America.

[Here at Rancho Webworks, our neighbors' kids and grandkids are ranchers, run black angus in our pasture (and their own), and the gkids have a butcher shop. Just got a couple of pounds of beef from them. Good solid folk.]

Posted by: mindful webworker - eat more beef at January 05, 2025 04:57 PM (erzCX)

If beef came from China it'd be Black Anus beef...

Posted by: jim (in Kalifornia) at January 05, 2025 04:59 PM (ynpvh)

123 115 You'd think the hotel would be willing to put out some of whatever they have available for continental breakfasts in such a circumstance.

Apparently they normally offer a breakfast buffet on weekends but the staff couldn't get in. As far as I can tell, the whole hotel is being staffed by the one person who happened to be on duty when the storm blew in. She is doing her best to at least keep an urn of coffee in the lobby.
Posted by: Oddbob at January 05, 2025 04:55 PM (txLc9)

This is when you offer free labor to see what might be around in the kitchen that she could sell you or give you...

Posted by: Nova Local at January 05, 2025 04:59 PM (exHjb)

124 >As mentioned in the book thread, we are snowed in at a hotel. The only thing we have to eat is some candy we had in the car and sodas from the vending machine.
----

Would you like to talk to the caretaker?
https://tinyurl.com/586azn68

Posted by: Don Black at January 05, 2025 04:59 PM (/7KEl)

125 maybe just give us the data on alcohol

How could they possibly get good data. Everybody lies about drinking.

Posted by: DaveA at January 05, 2025 04:59 PM (FhXTo)

126 I've seen a dozen large eggs range as high as $8 and as low as 2.99 with coupon at our local Vons stores. I've wondered if some of the free-range laws have had something to do with it here in Calif.
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:27 PM (QGaXH)

Could just be local markets and availability. Kroger had 18 count for 5.89. But they were out, so I went to Save-A-Lot, and they were 8.99 for 18.

I have never seen anything less expensive at Save-A-Lot than at Kroger. What a misnomer.

Posted by: Dash my lace wigs! at January 05, 2025 05:00 PM (OX9vb)

127 I once boiled eggs in an Icelandic volcanic steam vent. They give you a fishing pole with a net on the end, which you use to lower the eggs into the vent. A few minutes later, they are really hardboiled. It lacks an element of finesse.

Posted by: Archimedes at January 05, 2025 05:00 PM (xCA6C)

128 Home again, got griddle on. First fry onions and some peppers, then add steak.

Posted by: Skip at January 05, 2025 05:01 PM (fwDg9)

129 Pet >>> Food where do you draw the line?

Different cultures are... Different.

For whatever reason one of the Flyspeck Islands received a shipment of dogfood on the supply ship one year. Sold out in a day.
Odd because they had no dogs on the island.
Apprently th locals thought the lovely Lassie look-a-like on the can was in the can.

Posted by: Itinerant Alley Butcher at January 05, 2025 05:01 PM (/lPRQ)

130 123 115 You'd think the hotel would be willing to put out some of whatever they have available for continental breakfasts in such a circumstance.

Apparently they normally offer a breakfast buffet on weekends but the staff couldn't get in. As far as I can tell, the whole hotel is being staffed by the one person who happened to be on duty when the storm blew in. She is doing her best to at least keep an urn of coffee in the lobby.
Posted by: Oddbob at January 05, 2025 04:55 PM (txLc9)

This is when you offer free labor to see what might be around in the kitchen that she could sell you or give you...

Posted by: Nova Local at January 05, 2025 04:59 PM (exHjb)

I wanted herb tea, not Herb tea...

Posted by: jim (in Kalifornia) at January 05, 2025 05:01 PM (ynpvh)

131 127 I once boiled eggs in an Icelandic volcanic steam vent. They give you a fishing pole with a net on the end, which you use to lower the eggs into the vent. A few minutes later, they are really hardboiled. It lacks an element of finesse.

Posted by: Archimedes at January 05, 2025 05:00 PM (xCA6C)

The sulfur flavor added was probably not good...

Posted by: jim (in Kalifornia) at January 05, 2025 05:02 PM (ynpvh)

132 I love Culver's. Tomorrow January 6 Culver's will be donating 25% of their profits to Abundant Life Christian School.

Posted by: grammie's iPad at January 05, 2025 05:03 PM (SfhV1)

133 129 Pet >>> Food where do you draw the line?

Different cultures are... Different.

For whatever reason one of the Flyspeck Islands received a shipment of dogfood on the supply ship one year. Sold out in a day.
Odd because they had no dogs on the island.
Apprently th locals thought the lovely Lassie look-a-like on the can was in the can.

Posted by: Itinerant Alley Butcher at January 05, 2025 05:01 PM (/lPRQ)

Maybe they thought hit was paté...

Posted by: jim (in Kalifornia) at January 05, 2025 05:03 PM (ynpvh)

134 Where's the pig in that lineup? I want my bacon!

Posted by: Mr Gaga at January 05, 2025 05:03 PM (KiBMU)

135 Tonight is deconstructed stuffed cabbage with bow tie pasta.

Posted by: San Franpsycho at January 05, 2025 05:03 PM (RIvkX)

136 I would like to try a Scotch Egg.

I would not like to spend the time to make one. Nor am I inclined to do so.

Thus I wait.

Posted by: Martini Farmer at January 05, 2025 05:03 PM (Q4IgG)

137 How could they possibly get good data. Everybody lies about drinking.
Posted by: DaveA at January 05, 2025 04:59
-------------

Heh. Anesthetist asked me do you drink and how much. I said couple of beers a day. Got the stink eye and lecture about how correct answer affects how much anesthesia I got. I tripled my answer.

Posted by: olddog in mo at January 05, 2025 05:04 PM (hoCmQ)

138 134 Where's the pig in that lineup? I want my bacon!

Posted by: Mr Gaga at January 05, 2025 05:03 PM (KiBMU)

Third from the right...

Posted by: jim (in Kalifornia) at January 05, 2025 05:04 PM (ynpvh)

139 I have been exploring bourbon for about five years after leaving Jack Daniels. Currently at Makers Mark, having left Bulleit, Wild Turkey and a few others. Suggestions? Cost is a factor but not an overarching one.

Posted by: Ray Van Dune at January 05, 2025 05:04 PM (gfztU)

140 Move the bunny over next to the duck. As with most meat, domestically raised rabbit flavor is milder than their wild cousins (plus no teeth cracking on #4 shot), so you can lie to your squeamish guests by telling them it's chicken.

Posted by: buddhaha at January 05, 2025 05:04 PM (6vMQv)

141 Made a delicious roast chicken with lemon and herbs the other night. Tonight was leftover chicken and I'm currently making stock on the crockpot, so the place smells heavenly .

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 05, 2025 05:05 PM (kpS4V)

142 135 Tonight is deconstructed stuffed cabbage with bow tie pasta.

Posted by: San Franpsycho at January 05, 2025 05:03 PM (RIvkX)

Ended up with extra cabbage, found a recipe for Ethiopian cabbage. Was quite good.

Posted by: jim (in Kalifornia) at January 05, 2025 05:05 PM (ynpvh)

143 I wanted herb tea, not Herb tea...

I'll say this for him, he was a man of taste.

Would you like to talk to the caretaker?
https://tinyurl.com/586azn68

That was actually the first thing I thought of when we checked in. Does that count as Horde Mind?

Posted by: Oddbob at January 05, 2025 05:05 PM (scAYH)

144 136 I would like to try a Scotch Egg.

I would not like to spend the time to make one. Nor am I inclined to do so.

Thus I wait.

Posted by: Martini Farmer at January 05, 2025 05:03 PM (Q4IgG)

How about a scotch with your egg?

Posted by: jim (in Kalifornia) at January 05, 2025 05:05 PM (ynpvh)

145 Made Scotch eggs with my BiL one time. It was kind of fun but not inclined to repeat.

Posted by: olddog in mo at January 05, 2025 05:06 PM (hoCmQ)

146 140 Move the bunny over next to the duck. As with most meat, domestically raised rabbit flavor is milder than their wild cousins (plus no teeth cracking on #4 shot), so you can lie to your squeamish guests by telling them it's chicken.

Posted by: buddhaha at January 05, 2025 05:04 PM (6vMQv)

No snakes or gators.
Bugs also missing; wouldn't that be promoted?

Posted by: jim (in Kalifornia) at January 05, 2025 05:06 PM (ynpvh)

147 Ray Van Dune, Watershed.

Posted by: Ben Had at January 05, 2025 05:07 PM (Rm0ul)

148 Does authentic pita have a pocket or is it just a flatbread?

Most of the pita sold around here is just some round flatbread.
If pita with a pocket is wrong then I don't want to be right.

From a practical standpoint - flatbread sucks up juice and falls apart. The pocket stuff is much more moisture resistant and even if you just use if it by folding in half it doesn't disintegrate upon contact with 'moist'.

Posted by: Itinerant Alley Butcher at January 05, 2025 05:07 PM (/lPRQ)

149 Those shore look purty fer eggs.
And remember, two pork chops every time you vote for Rufus Jones!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with festive little caps and interpretive dance. at January 05, 2025 05:07 PM (FVO67)

150 31 127 I once boiled eggs in an Icelandic volcanic steam vent. They give you a fishing pole with a net on the end, which you use to lower the eggs into the vent. A few minutes later, they are really hardboiled. It lacks an element of finesse.

Posted by: Archimedes at January 05, 2025 05:00 PM (xCA6C)

The sulfur flavor added was probably not good...
Posted by: jim (in Kalifornia) at January 05, 2025 05:02 PM (ynpvh)

The sulphur tang complemented the hakarl's piquant base notes of urine and decay nicely.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 05, 2025 05:08 PM (kpS4V)

151 139 I have been exploring bourbon for about five years after leaving Jack Daniels. Currently at Makers Mark, having left Bulleit, Wild Turkey and a few others. Suggestions? Cost is a factor but not an overarching one.
Posted by: Ray Van Dune at January 05, 2025 05:04 PM (gfztU)

Maybe some of the Four Roses product line.

Posted by: bear with asymmetrical balls at January 05, 2025 05:08 PM (5GshG)

152 143 I wanted herb tea, not Herb tea...

I'll say this for him, he was a man of taste.

Would you like to talk to the caretaker?
https://tinyurl.com/586azn68

That was actually the first thing I thought of when we checked in. Does that count as Horde Mind?

Posted by: Oddbob at January 05, 2025 05:05 PM (scAYH)

https://youtu.be/FsPsyzyFyAc

Posted by: jim (in Kalifornia) at January 05, 2025 05:08 PM (ynpvh)

153 144 136 I would like to try a Scotch Egg.

I would not like to spend the time to make one. Nor am I inclined to do so.

Thus I wait.
Posted by: Martini Farmer at January 05, 2025 05:03 PM (Q4IgG)

This, like mole, is overrated. Most times, you get a wildly overcooked egg b/c they are so worried about fully cooking the sausage. And b/c they worry about the sausage, somehow that is often overcooked and the whole thing is dry.

And it's not even that good if done perfectly...you'd be happier with an overeasy egg next to sausage and toast...

Posted by: Nova Local at January 05, 2025 05:08 PM (exHjb)

154 7 Bean soup tonight. Hardly any meat on the hammocks. Luckily had pckg of cubed ham in frig to augment.

Posted by: olddog in mo at January 05, 2025 05:09 PM (hoCmQ)

155 I remember a study about alcohol and cancer from several years ago.

IIRC, moderate drinking had no effect on developing cancer. Heavy drinking wasn't particularly good, but
not like smoking for causing cancer.

Smoking definitely caused cancer, however-

the interesting thing was that apparently alcohol and cigarettes acted synergistically so that if you both smoked and drank alcohol, even moderate amounts, your risk of developing cancer went way up. Far above, the risk from smoking alone.

I wonder if this new study shows basically the same thing. It seems that a lot of "new" studies are just some lame-ass redoing an old study and reporting the exact same results.

Posted by: naturalfake at January 05, 2025 05:09 PM (iJfKG)

156 150 31 127 I once boiled eggs in an Icelandic volcanic steam vent. They give you a fishing pole with a net on the end, which you use to lower the eggs into the vent. A few minutes later, they are really hardboiled. It lacks an element of finesse.

Posted by: Archimedes at January 05, 2025 05:00 PM (xCA6C)

The sulfur flavor added was probably not good...
Posted by: jim (in Kalifornia) at January 05, 2025 05:02 PM (ynpvh)

The sulphur tang complemented the hakarl's piquant base notes of urine and decay nicely.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 05, 2025 05:08 PM (kpS4V)

LOL, something only someone of Viking ancestry can appreciate, I'm sure.

Posted by: jim (in Kalifornia) at January 05, 2025 05:10 PM (ynpvh)

157 Had to look that up...
Posted by: jim (in Kalifornia) at January 05, 2025 04:47 PM

My work here is done.

Posted by: RedMindBlueState at January 05, 2025 05:10 PM (Wnv9h)

158 OT
I probably got willowed so I'll put it here: the scam with seed oils, marge, etc. "The Oiling Of America". Very good. I've read some of those original papers. We should string those people up. They also gave us the Cholesterol Scare.

https://tinyurl.com/amnk3eyx

Posted by: Ciampino - LED a great life I did at January 05, 2025 05:10 PM (i0xsb)

159 Everybody lies. ~~about drinking~~
Posted by: DaveA at January 05, 2025 04:59

FIFY.

Posted by: Gregory House, M.D. at January 05, 2025 05:11 PM (g07/a)

160 Texas toast and soft-boiled eggs are pretty good for a quick meal.

Posted by: mrp at January 05, 2025 05:11 PM (rj6Yv)

161 so you can lie to your squeamish guests by telling them it's chicken.

29+ years ago I made dinner for a gal pal and her pa.
he was all compliments till he asked what it was. Yes, rabbit. He got ill!!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with festive little caps and interpretive dance. at January 05, 2025 05:11 PM (FVO67)

162 > I would like to try a Scotch Egg.
---

yes they look great, but labor intensive, I would end up making Botched Egg

get it? 'botch, scotch' ? it rhymes?

okay.

Posted by: Don Black at January 05, 2025 05:12 PM (/7KEl)

163 Poached eggs on toast were a thing back when I was a kid.

Posted by: Archer at January 05, 2025 05:12 PM (IDphi)

164 Butcher shop rabbit too, not wild shot.

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with festive little caps and interpretive dance. at January 05, 2025 05:12 PM (FVO67)

165 Oddbob - best of luck in the snow.

Posted by: Adriane the Happy Gnu Ears Critic . . . at January 05, 2025 05:13 PM (qz+gL)

166 Currently at Makers Mark, having left Bulleit, Wild Turkey and a few others. Suggestions?

Disclaimer: I am definitely not a Bourbon aficionado but I know that I don't care for MM. I told the guy at Spec's that and he suggested Walking Stick. Not sure exactly how to describe it except that it's very unlike MM. After finishing that, another guy at another Spec's suggested Broken Thorn. It's also very unlike MM but not in a way that I like.

Posted by: Oddbob at January 05, 2025 05:13 PM (JakyE)

167 Ever bake an egg? Williams-Sonoma:

Heat the oven to 350F. Butter a ramekin and fill it 2/3 full with tomato sauce, salsa, or blanched spinach. Add a splash of cream, if desired. Crack egg into ramekin season with s&p. Bake 15 minutes, until egg is set.
Posted by: olddog in mo at January 05, 2025 04:53 PM

I love those. They make a nice first course, too. I usually do them stovetop in a water bath, though.

Posted by: RedMindBlueState at January 05, 2025 05:14 PM (Wnv9h)

168 161 so you can lie to your squeamish guests by telling them it's chicken.

29+ years ago I made dinner for a gal pal and her pa.
he was all compliments till he asked what it was. Yes, rabbit. He got ill!!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with festive little caps and interpretive dance. at January 05, 2025 05:11 PM (FVO67)

hasenpfeffer...

Posted by: jim (in Kalifornia) at January 05, 2025 05:14 PM (ynpvh)

169 121 I had the best french toast ever. A dear friend sent me a Limoncello panettone that I used part of for the french toast and made a blueberry drizzle to go with it. Delicious doesn't even begin to cover it.

Posted by: Ben Had at January 05, 2025 04:58 PM (Rm0ul)
----
My late wife used to make panettone in the bread machine. Delicious.

Posted by: Ciampino - LED a great life I did at January 05, 2025 05:14 PM (i0xsb)

170 Hard-boiled penguin eggs are clear and yellow, because they lack the protein that makes the white white.

Posted by: Polymorphic Perverse Penguin Factoids at January 05, 2025 05:15 PM (g07/a)

171
Scotch eggs are good. And not particularly hard to make though time-consuming.

They make sense as a pub food. Not sure if they make sense otherwise.

A pint and a Scotch egg in a Brit pub is nice.

Posted by: naturalfake at January 05, 2025 05:15 PM (iJfKG)

172 Baked bacon is the best bacon.

Posted by: Quarter Twenty at January 05, 2025 05:15 PM (dg+HA)

173 Maybe they thought hit was paté...
Posted by: jim (in Kalifornia)

This was the chunky stuff in the 16oz can. Probably exact same product as Hormel canned beef stew (hold the veggies)

Could have sold the store brand and passed it off as dog hash. Same thing as corned beef hash, different label.

I guess they do market little cans with pate for the ankle biters (traditional island roaters).

But, Islanders had canned hash and stew aleady, as well as the spam. They wanted to eat the dog on the dog food can.

Posted by: Itinerant Alley Butcher at January 05, 2025 05:15 PM (/lPRQ)

174 163 Poached eggs on toast were a thing back when I was a kid.

Posted by: Archer at January 05, 2025 05:12 PM (IDphi)

eggs benedict. Miss that too. Tried once after transplant, was digestively disabled for several weeks afterwards, so eggs always fully cooked now.

Posted by: jim (in Kalifornia) at January 05, 2025 05:15 PM (ynpvh)

175 127 I once boiled eggs in an Icelandic volcanic steam vent. They give you a fishing pole with a net on the end, which you use to lower the eggs into the vent. A few minutes later, they are really hardboiled. It lacks an element of finesse.

Posted by: Archimedes at January 05, 2025 05:00 PM (xCA6C)
----
A hellish flavor? Sulfurous even?

Posted by: Ciampino - LED a great life I did at January 05, 2025 05:17 PM (i0xsb)

176 Baked bacon is the best bacon.

Posted by: Quarter Twenty at January 05, 2025 05:15 PM (dg+HA)

I agree. I have been making it for years that way, and it always comes out perfectly crisp, or chewy, or whichever way I want.

Posted by: CharlieBrown'sDildo at January 05, 2025 05:17 PM (d9fT1)

177 I made scrambled eggs with cheese and chopped up bacon for breakfast today.

Posted by: Archer at January 05, 2025 05:18 PM (IDphi)

178 I keep some of the already cooked, just nuke bacon on hand for when I want a grilled cheese, bacon and jalapeno sammich.

Posted by: Ben Had at January 05, 2025 05:19 PM (Rm0ul)

179 Currently at Makers Mark, having left Bulleit, Wild Turkey and a few others. Suggestions?

If you don't mind spending around $100/btl, Barrell Bourbons can be very nice.

They play around a bit with aging and different finishing barrels so see what appeals to you the most.

BONUS!: They're usually barrel-strength or high proof.

Posted by: naturalfake at January 05, 2025 05:19 PM (iJfKG)

180 178 I keep some of the already cooked, just nuke bacon on hand for when I want a grilled cheese, bacon and jalapeno sammich.
Posted by: Ben Had at January 05, 2025 05:19 PM (Rm0ul)

That's one of the foods in my luggage with the PB...

Posted by: Nova Local at January 05, 2025 05:21 PM (exHjb)

181 I tried the Israeli pita recipe. I failed. I'll stick with mine!!!

Posted by: Moki at January 05, 2025 05:21 PM (wLjpr)

182 Never got around to making egg-in-the-hole. I think when kids were young they would have gotten a kick out that.

Posted by: olddog in mo at January 05, 2025 05:22 PM (hoCmQ)

183 Currently at Makers Mark, having left Bulleit, Wild Turkey and a few others. Suggestions? Cost is a factor but not an overarching one.

Posted by: Ray Van Dune at January 05, 2025 05:04 PM (gfztU)

That's a big topic. But... my current best bang for the buck is Benchmark Full Proof. I pay $25 around here, and it is very good.

Nelson Bros. Reserve Bourbon is about 108 proof, $50, and excellent. I am very happy with that.

Posted by: CharlieBrown'sDildo at January 05, 2025 05:25 PM (d9fT1)

184 Pretty cold and windy here in Cowtown so tonight we're gonna have tomato-basil soup and grilled cheese sammiches.

Posted by: CrotchetyOldJarhead at January 05, 2025 05:25 PM (3Ope8)

185 Scotch eggs are very good, I should have made then for New Year

Posted by: Skip at January 05, 2025 05:26 PM (fwDg9)

186 Egg-in-the-hole and whack-a-mole. Way doggie. That's good eating.

Posted by: Archer at January 05, 2025 05:26 PM (IDphi)

187 I like my eggs slightly runny like that!
Lunch was a bowl of black eyed peas with an egg on top, garnished with tabasco sauce.

Posted by: gourmand du jour at January 05, 2025 05:27 PM (c6hLR)

188 Posted by: olddog in mo at January 05, 2025 05:22 PM (hoCmQ)

I still get a kick out of it and I'm not a kid. I guess because that's a happy memory I associate with my dad- his making that for my sister and me.

Posted by: FenelonSpoke at January 05, 2025 05:27 PM (NWs0i)

189 Monty Python menu item:

https://tinyurl.com/5n8ct6xd
Posted by: BeckoningChasm at January 05, 2025 04:04 PM (CHHv1)

Hmm, we have a Koko Sips and Bites locally on N. Peters Dr. I'll have to check the menu and see if they have that dish.

Posted by: Additional Blond Agent, STEM Guy at January 05, 2025 05:28 PM (/HDaX)

190 I forgot to take the salmon out of the freezer. I wonder if I can get away with just sweet potatoes for dinner.

Posted by: grammie's iPad at January 05, 2025 05:29 PM (SfhV1)

191 Oh, yeah...

The best average cost bourbon you can buy is:

Legent bourbon.

Great stuff at about $35-$40/btl.

Posted by: naturalfake at January 05, 2025 05:29 PM (iJfKG)

192 Going to make my bastardized ratatouille tomorrow.

Posted by: Ben Had at January 05, 2025 05:30 PM (Rm0ul)

193 Today was our church luncheon. We had chili and pot roast with vegetables and tomato and roasted red pepper soup and lots of baked goods. I told them that we have so much food they need to invite more people to church😊

Posted by: FenelonSpoke at January 05, 2025 05:30 PM (NWs0i)

194 I forgot to take the salmon out of the freezer. I wonder if I can get away with just sweet potatoes for dinner.
Posted by: grammie's iPad
---------------

Can you figure out the defrost feature on the microwave?

Posted by: olddog in mo at January 05, 2025 05:31 PM (hoCmQ)

195 George Dickel ftw

Posted by: Don Black at January 05, 2025 05:32 PM (/7KEl)

196 On ABC hockey intermission, the were eating chicken parmigiana and rating people parmigiana pictures.

Posted by: Archer at January 05, 2025 05:32 PM (IDphi)

197 190 I forgot to take the salmon out of the freezer. I wonder if I can get away with just sweet potatoes for dinner.
Posted by: grammie's iPad at January 05, 2025 05:29 PM (SfhV1)

Find some cans of black beans and make black bean and sweet potato chili or soup (either works)...or just make tacos with that filling (it will work)...

Posted by: Nova Local at January 05, 2025 05:34 PM (exHjb)

198 Don't indulge in alcoholic beverages very often, but danged if I don't love this apple pie whiskey given to me by a friend whose people operate a distillery in the hill country of North Carolina. It's whiskey with a cinnamon stick in it, and, although I believe that the family that makes it has historically forgotten to pay taxes, it ain't the fiery bust-head you usually get from backwoods distillers. Smooth. Probably a good thing it's a little hard to come by. Wouldn't want to get caught by the highway Patrol "Driving While Inspired".

Posted by: Paco at January 05, 2025 05:34 PM (mADJX)

199 A question I’ve had for several years now.

Is California prohibiting the importation of Eggs from out of states that do not comport with their law? They were, and that is fucking illegal. Not a peep out the midwestern states, who merely grumbled.

I don’t get it. America has all this outrageous bullshit foisted on us, and nobody even bothers to fight back even when the law and common sense and decency is on their side. Fucking wankers

Posted by: Common Tater at January 05, 2025 05:34 PM (3lPIc)

200 old dog - I'm just going to bake it longer and hope for the best. I hope for the best a lot.

Posted by: grammie's iPad at January 05, 2025 05:35 PM (SfhV1)

201 170 Hard-boiled penguin eggs are clear and yellow, because they lack the protein that makes the white white.

Posted by: Polymorphic Perverse Penguin Factoids at January 05, 2025 05:15 PM (g07/a)
----
That's albumin.

Posted by: Ciampino - LED a great life I did at January 05, 2025 05:36 PM (i0xsb)

202 I wonder if I can get away with just sweet potatoes for dinner.

Posted by: grammie's iPad at January 05, 2025 05:29 PM (SfhV1)

Put it into a cold water bath. It will defrost in 45 minutes or so.

Posted by: CharlieBrown'sDildo at January 05, 2025 05:36 PM (d9fT1)

203 Maybe some of the Four Roses product line.

Thanks, but a childhood experience put me off! No, not drinking it as a tyke, but using the roses picture in a craft project got a lot of knowing laughs from the teachers! Overheard one smirk "Too bad his dad doesn't have better taste!" That stung, and stayed!

Posted by: Ray Van Dune at January 05, 2025 05:37 PM (gfztU)

204 I forgot to take the salmon out of the freezer.

Put it in a zip lock and drop it in a bowl of warmish water.

Posted by: Oddbob at January 05, 2025 05:38 PM (g/il2)

205 Didn't Michigan have a law take affect Jan 1 that all egg-laying hens have to be free range?

Posted by: olddog in mo at January 05, 2025 05:38 PM (hoCmQ)

206 I hope for the best a lot.
Posted by: grammie's iPad
-----------

You got this, grammie.

Posted by: olddog in mo at January 05, 2025 05:39 PM (hoCmQ)

207 182 Never got around to making egg-in-the-hole. I think when kids were young they would have gotten a kick out that.

Posted by: olddog in mo at January 05, 2025 05:22 PM (hoCmQ)
----
Make Yorkshire Pudding but either add lil' smokies or leave large holes and break an egg in the hole after it's cooked.

Posted by: Ciampino - LED a great life I did at January 05, 2025 05:40 PM (i0xsb)

208 Overheard one smirk "Too bad his dad doesn't have better taste!" That stung, and stayed!

Posted by: Ray Van Dune at January 05, 2025 05:37 PM (gfztU)

Your teachers were wrong. There are some fine Four Roses. Their Single Barrel is excellent!

Posted by: CharlieBrown'sDildo at January 05, 2025 05:40 PM (d9fT1)

209 Didn't Michigan have a law take affect Jan 1 that all egg-laying hens have to be free range?
Posted by: olddog in mo

Chicken Hawks are happy

Posted by: Archer at January 05, 2025 05:40 PM (IDphi)

210 Basted eggs, yes. My mom's gas stove was a wonder of its age. Five burners, the middle of which had a stainless steel flat top you could put over it. There was a channel around the edge that emptied into a little reservoir to collect the fat.

Spoon fat over the eggs while frying. For me, it was enough to cook the white. The yolk could remain "open". Not a fan of overdone yolks..

Posted by: Joe Kidd at January 05, 2025 05:40 PM (dsAsW)

211 Ham hocks have a whang to them I don’t care for, and not much meat.

A meaty ham bone - now you’re talkin’! Navy Bean soup. I use Great Northerns, which tend to hold their shape. Cook them down till they start to lose their shape, or get a little fuzzy. Yumm!!

It’s basically refried beans if you make it right. Doesn’t need much. Mom always added a couple cloves, so I do that. Onion. Maybe carrot if on hand. White pepper, black pepper, cayenne. And a Bay leaf for good luck.

Posted by: Common Tater at January 05, 2025 05:41 PM (3lPIc)

212 Family and I went out to dinner on Friday and they had on the drink menu mulled red wine with spices. It was very good. I don't think I'd ever had mulled wine before. The restaurant also had creamed chestnut soup with some whole chestnuts in it. That was delicious as well.

Posted by: FenelonSpoke at January 05, 2025 05:41 PM (n5Zdh)

213 I used to put raw eggs in chocolate milkshakes. Yummy

Posted by: Archer at January 05, 2025 05:42 PM (IDphi)

214 Archer, one of my aunts used to put a raw egg in a gin fizz for a hangover cure.

Posted by: Ben Had at January 05, 2025 05:44 PM (Rm0ul)

215 Didn't Michigan have a law take affect Jan 1 that all egg-laying hens have to be free range?
——

Yes. The point being they cannot legally prevent other states from selling their eggs in Michigan

When a dozen Michigan Eggs are 12 bucks and Eggs from Iowa are 4 bucks, guess which Eggs most people will buy?

Posted by: Common Tater at January 05, 2025 05:44 PM (3lPIc)

216 CBD, I gotta say that pita looks really tasty.

Posted by: Ben Had at January 05, 2025 05:45 PM (Rm0ul)

217 My Dedo used to make a great bean soup with ham and lots of hot peppers.

Posted by: Archer at January 05, 2025 05:45 PM (IDphi)

218 An easy way, sort of basted, crack eggs into grease. Add a splash of Milk or water. Cover. Punch the toast down. About the time the toast is done, the eggs will be fried/steamed with runny yolk. Poached are great too, but a little bit of a hassle.

Posted by: Common Tater at January 05, 2025 05:46 PM (3lPIc)

219 196 On ABC hockey intermission, the were eating chicken parmigiana and rating people parmigiana pictures.

Posted by: Archer at January 05, 2025 05:32 PM (IDphi)
----
There was a player in the early 2000s nicknamed "Chicken Parm" Ray Ferraro.

Posted by: Ciampino - LED a great life I did at January 05, 2025 05:47 PM (i0xsb)

220
When the eggs are all clear
And you ask "what's missing here"
That's albumin

Posted by: fd at January 05, 2025 05:47 PM (vFG9F)

221 Jumping in with the mob here - eggs cooked in bacon fat are the only way.

Grammi always had a cup of bacon grease on the top of the stove. It did dual duty as a condiment and as a first aid supply. She'd grease you with it for burns.

I now know that to keep the heat in from a burn is the worst thing you can do but, well, it was Grammi so. . .

Posted by: Tonypete at January 05, 2025 05:48 PM (WXNFJ)

222 How will they know if the eggs are free range? Will they have little travel stickers on them?

Posted by: fd at January 05, 2025 05:49 PM (vFG9F)

223 How will they know if the eggs are free range?
Posted by: fd

They'll tell you. Like vegans and crossfitters.

Posted by: Tonypete at January 05, 2025 05:49 PM (WXNFJ)

224 Finished up the last of the Italian wedding soup for lunch today. Of course I make my own meatballs! I'm not an animal!!

Posted by: Tonypete at January 05, 2025 05:51 PM (WXNFJ)

225 How will they know if the eggs are free range?
Posted by: fd

What do the chickenboys ride to herd the chickens on the range?

Posted by: Hour of the Wolf at January 05, 2025 05:51 PM (VNX3d)

226
A question I’ve had for several years now.

Is California prohibiting the importation of Eggs from out of states that do not comport with their law? They were, and that is fucking illegal. Not a peep out the midwestern states, who merely grumbled.

I don’t get it. America has all this outrageous bullshit foisted on us, and nobody even bothers to fight back even when the law and common sense and decency is on their side. Fucking wankers
Posted by: Common Tater

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

I mentioned something about how California ruins it for everybody in CBD's thread this morning. We get away with shyte because the consumer base is large and we're some sort of "trendsetter."

Posted by: Blonde Morticia at January 05, 2025 05:51 PM (5Sj/K)

227 Fried eggs are da bomb.

Posted by: Berserker-Dragonheads Division at January 05, 2025 05:52 PM (VwHCD)

228 I did sweet potatoes tonight, Grammie! Peeled, quartered, baked for an hour with a lot of butter and brown sugar on them. Very tasty!

Posted by: Tom Servo at January 05, 2025 05:53 PM (aHOQt)

229 Berserker, a fried egg with Taylor ham.

Posted by: Ben Had at January 05, 2025 05:54 PM (Rm0ul)

230 Do free range chickens get branded?

Posted by: Skip at January 05, 2025 05:54 PM (fwDg9)

231 CBD - just dropping by to let you know the sticky toffee pudding turned out AMAZING. I have several very discerning Anglophiles in my family and everyone loved it! Including me, although I am less discerning.

It makes a giant mess, though. I was sorta hoping I'd screw it up so I'd never be expected to make it again!

Posted by: screaming in digital at January 05, 2025 05:55 PM (JRHzL)

232 It doesn't seem like it's a good way to maintain quality and consistency, letting your chickens run around loose. Not to mention it's cold out there. Maybe the chickens would prefer to be not so free ranging and just sit on their chicken butts in a warm chicken house all the time.

Posted by: fd at January 05, 2025 05:55 PM (vFG9F)

233 California runs roughshod over the rest of the country because the other states are too timid to take them on in the justice system. So California just keeps bullying the rest of the nation. It's ridiculous.

Posted by: Archer at January 05, 2025 05:56 PM (IDphi)

234 There were no eggs for sale this morning at any price at Safeway.

Posted by: San Franpsycho at January 05, 2025 05:56 PM (RIvkX)

235 "Do free range chickens get branded?
Posted by: Skip"

*scowls*

Posted by: Chuck Conners at January 05, 2025 05:57 PM (vFG9F)

236 San Franpsycho, the weather has finally cooled off enough I can order from Vela.

Posted by: Ben Had at January 05, 2025 05:58 PM (Rm0ul)

237 is there open range available to chickens?

Posted by: Don Black at January 05, 2025 05:59 PM (/7KEl)

238 I keep bacon fat in the fridge for one purpose only: to fry eggs.

Mrs. F. says its "gross"

Posted by: San Franpsycho at January 05, 2025 05:59 PM (RIvkX)

239 Posted by: Polymorphic Perverse Penguin Factoids at January 05, 2025 05:15 PM (g07/a)
----
That's albumin.
Posted by: Ciampino - LED a great life I did at January 05, 2025 05:36 PM

Technically, it's ovalbumin.

Posted by: Wesley Crusher at January 05, 2025 05:59 PM (a3Q+t)

240 San Franpsycho, the weather has finally cooled off enough I can order from Vela.
Posted by: Ben Had at January 05, 2025 05:58 PM (Rm0ul)
====
I can return you a favor this summer!

Posted by: San Franpsycho at January 05, 2025 06:00 PM (RIvkX)

241 Last line of the movie:

"Let's go get our chickens."

Posted by: Don Black at January 05, 2025 06:00 PM (/7KEl)

242 Your teachers were wrong. There are some fine Four Roses. Their Single Barrel is excellent!
Posted by: CharlieBrown'sDildo

You're both right. Current Four Roses is decent. My Boomer parents say the Four Roses from their earlier drinking days was rotgut.

Wikipedia agrees:
Four Roses Kentucky straight bourbon's focus was shifted to Europe and Asia, which were rapidly growing markets at the time. In the United States during this period [the 1960s & 70s, from previous paragraph -mikeski], the Four Roses name was used on a blended whiskey, made mostly of neutral grain spirits and commonly seen as a lower tier brand. Four Roses continued to be unavailable as a straight bourbon in the US market until after 1995.

Posted by: mikeski at January 05, 2025 06:00 PM (DgGvY)

243 Posted by: screaming in digital at January 05, 2025 05:55 PM (JRHzL)

Hah!

It is always a problem when something delicious is also a pain in the ass!

Posted by: CharlieBrown'sDildo at January 05, 2025 06:01 PM (d9fT1)

244 I was sorta hoping I'd screw it up so I'd never be expected to make it again!
Posted by: screaming in digital at January 05, 2025 05:55
---------------

heh.

Posted by: olddog in mo at January 05, 2025 06:02 PM (hoCmQ)

245
Rollin' rollin' rollin'
though the creeks are swollen
keep them cluckers rollin', rawhide

Posted by: Don Black at January 05, 2025 06:02 PM (/7KEl)

246 I'm on a stromboli kick of late. Cheesesteak stromboli, Pepperoni stromboli, Smoked-turkey stromboli, Virginia-ham stromboli, Pulled-pork stromboli (surprisingly good).

Stromboli is great. You can make them in bulk....freeze a couple, throw a couple in the fridge, and, of course, eat them immediately.

Best way to reheat is in the oven...but microwave re-heats don't necessarily ruin anything other than the outer crispiness of the shell.

Long live stromboli!!! And, it's retarded, redheaded, step-child, Calzone.....(ricotta cheese? are you kidding me?)

Posted by: Orson at January 05, 2025 06:02 PM (dIske)

247 Rolling rolling rolling keep those chickens rolling rawhide.

Posted by: Archer at January 05, 2025 06:02 PM (IDphi)

248 Technically, it's ovalbumin.
Posted by: Wesley Crusher at January 05, 2025 05:59 PM (a3Q+t)

*types*
*deletes*

Posted by: San Franpsycho at January 05, 2025 06:02 PM (RIvkX)

249 grammie, as one of our best customers, we wish you the best, always!

Posted by: Thorvald, creator of Thorvald's Cream of Lutefisk at January 05, 2025 06:02 PM (a3Q+t)

250 Horde mind!

Posted by: Archer at January 05, 2025 06:03 PM (IDphi)

251 239 Posted by: Polymorphic Perverse Penguin Factoids at January 05, 2025 05:15 PM (g07/a)
----
That's albumin.
Posted by: Ciampino - LED a great life I did at January 05, 2025 05:36 PM

Technically, it's ovalbumin.

Posted by: Wesley Crusher at January 05, 2025 05:59 PM (a3Q+t)
----
SHUT UP WESLEY!

Posted by: Ciampino - LED a great life I did at January 05, 2025 06:04 PM (i0xsb)

252
Don't try to understand 'em
just catch and pluck and bread 'em
soon we'll be eatin' chicken fried
Rawhide!

Posted by: Don Black at January 05, 2025 06:05 PM (/7KEl)

253 I ate a lot of stromboli when I lived in Phila. They were commonplace.

Posted by: San Franpsycho at January 05, 2025 06:05 PM (RIvkX)

254 I keep bacon fat in the fridge for one purpose only: to fry eggs...
Posted by: San Franpsycho
-----------

I keep it above the stove like Tonypete's Grammi. Besides fried eggs, great for scrambled eggs. Also, sauteeing veggies for certain dishes.

Posted by: olddog in mo at January 05, 2025 06:07 PM (hoCmQ)

255 Is there an open season on stromboli? A bag limit?

Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:08 PM (i0xsb)

256 Frying chicken is the second best use of bacon grease.

Posted by: Ben Had at January 05, 2025 06:08 PM (Rm0ul)

257 Yikes...I'm drooling over perfectly cooked eggs...
Thanx, CBD, for food threads....

Posted by: COMountainMarie at January 05, 2025 06:10 PM (L83z3)

258 "Do free range chickens get branded?
Posted by: Skip"

*scowls*
Posted by: Chuck Conners

ISWYDT

Posted by: Tonypete at January 05, 2025 06:10 PM (WXNFJ)

259 To be serious for a sec

how long does bacon grease keep? cuz I have a bowl of it in the fridge. I was going to toss it, but I don't know how long it keeps before going rancid

is it safe

Posted by: Don Black at January 05, 2025 06:10 PM (/7KEl)

260 Never fried chicken in bacon grease, Ben Had. Typically only have a cup on hand. Sounds delicious.

Posted by: olddog in mo at January 05, 2025 06:11 PM (hoCmQ)

261 I'm on a stromboli kick of late.
Posted by: Orson

I hated that fat bastid!

Posted by: Pinocchio at January 05, 2025 06:11 PM (WXNFJ)

262 Frying chicken is the second best use of bacon grease.
Posted by: Ben Had at January 05, 2025 06:08 PM

You'll have to experience the first best use for yourself.

Posted by: The Horse Trailer at January 05, 2025 06:12 PM (R+4G8)

263 olddog, I use a combination of bacon grease and pecan oil.

Posted by: Ben Had at January 05, 2025 06:12 PM (Rm0ul)

264 I took that no alcohol advisement but having a glass of Ardbeg anyway

Posted by: Skip at January 05, 2025 06:12 PM (fwDg9)

265 To be serious for a sec

how long does bacon grease keep? cuz I have a bowl of it in the fridge. I was going to toss it, but I don't know how long it keeps before going rancid

is it safe
Posted by: Don Black

I think the agreed upon half-life is about 30 years. Honestly, I don't know - I use it up before I have to worry about it.

Posted by: Pinocchio at January 05, 2025 06:13 PM (WXNFJ)

266 California moron: VIENNA, IL (WSIL) -- Emergency personnel responded to a crash involving a Ford Mustang on an icy I-24 highway.

https://tinyurl.com/49n2svf7

Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:14 PM (i0xsb)

267 I don't love this apple pie whiskey given to me by a friend whose people operate a distillery in the hill country of North Carolina.
-----

Howling Moon?

Posted by: Mike Hammer, etc., etc. at January 05, 2025 06:14 PM (XeU6L)

268 Bacon and eggs, a match made in heaven.

Posted by: Eromero at January 05, 2025 06:14 PM (LHPAg)

269 Hello! I have chicken chili going in the slow cooker, but apparently there is a want for pasta tonight. So that is being cooked and we will eat the chili tomorrow, which may be better anyway since it’s going to get cold again.

Posted by: Piper at January 05, 2025 06:14 PM (CM7zZ)

270 255 Is there an open season on stromboli? A bag limit?
Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:08 PM (i0xsb)
_________________________

How big is your freezer? That's the limit.

I have to admit, I'm kind of spoiled. As an undergrad I worked at this Italian restaurant, and all the strombolis were made by this woman who had to be pushing 80 years old. She was the owner's mom and she showed me all the tricks right down to using a brush to cover them with fresh garlic butter when first pulled from the oven. She had it down to a science (where to cut a vent in the doe, how to place the contents so there was no seepage, what spices in the marinara to offset the saltiness of the mozz and the parm). Good stuff.

Posted by: Orson at January 05, 2025 06:15 PM (dIske)

271 Thanks, Ben Had.

Posted by: olddog in mo at January 05, 2025 06:15 PM (hoCmQ)

272 California moron: VIENNA, IL (WSIL) -- Emergency personnel responded to a crash involving a Ford Mustang on an icy I-24 highway.

https://tinyurl.com/49n2svf7
Posted by: Ciampino

Icy roads are slick?

Get out of here!!

Posted by: Tonypete at January 05, 2025 06:15 PM (WXNFJ)

273 We used to get fries cooked in goose fat, served with a garlic aioli as an appetizer at a burger joint in Denver.

Posted by: CrotchetyOldJarhead at January 05, 2025 06:16 PM (3Ope8)

274 how to place the contents so there was no seepage. . .
Posted by: Orson

Seepage anywhere is rarely good.

Posted by: Tonypete at January 05, 2025 06:16 PM (WXNFJ)

275 olddog, do you use pecans much?

Posted by: Ben Had at January 05, 2025 06:17 PM (Rm0ul)

276 There's a funny one on the Net "A Northener Moves South". Lots of recommendations. My favorite is 'Keep your bacon grease; eventually someone will show you how to use it.'

Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:18 PM (i0xsb)

277 From a practical standpoint - flatbread sucks up juice and falls apart. The pocket stuff is much more moisture resistant and even if you just use if it by folding in half it doesn't disintegrate upon contact with 'moist'.
Posted by: Itinerant Alley Butcher
-----
Indian fry bread. Make "Indian tacos" by folding them over the filling. For those of you not in the sunny Southwest, you can buy frybread mix from NAPI (Navajo Agricultural Products Industries) on the net. They ship out of New Mexico.

Posted by: buddhaha at January 05, 2025 06:18 PM (6vMQv)

278 Fried chicken sounds delicious, however, we are back on the eating the way we need to eat strictly. I haven’t stood on the scale, but I feel the stronger gravitational pull on my hind paws. 🤣

As such, I will be using chickpea pasta this evening for the higher fiber and protein it provides.

Posted by: Piper at January 05, 2025 06:21 PM (CM7zZ)

279 how long does bacon grease keep? cuz I have a bowl of it in the fridge. I was going to toss it, but I don't know how long it keeps before going rancid

is it safe
Posted by: Don Black

I think the agreed upon half-life is about 30 years. Honestly, I don't know - I use it up before I have to worry about it.
Posted by: Pinocchio at January 05, 2025 06:13
--------------

I have a pyrex bowl w/ lid above my stove that I just keep adding to. It reconstitutes the older drippings so it never goes bad. That's my story... Haven't kilt anyone yet.

Posted by: olddog in mo at January 05, 2025 06:21 PM (hoCmQ)

280 276 There's a funny one on the Net "A Northener Moves South". Lots of recommendations. My favorite is 'Keep your bacon grease; eventually someone will show you how to use it.'
Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:18 PM (i0xsb)
__________________________________

I've seen some of those. Some are pretty funny. My favorite was the couple that moved from California to Texas and attend their first bar-b-que. They both claim to be vegans which just silences the crowd for an awkward minute. By the end, the California guy is sneaking pieces of brisket and gets caught.

Posted by: Orson at January 05, 2025 06:22 PM (dIske)

281 We keep the bacon grease in a small ball jar so it can take hot fat and also has a lid. Kept that way I would give it an indefinite life as long as kept closed.

Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:22 PM (i0xsb)

282 I have been exploring bourbon for about five years after leaving Jack Daniels. Currently at Makers Mark, having left Bulleit, Wild Turkey and a few others. Suggestions? Cost is a factor but not an overarching one.
Posted by: Ray Van Dune
--------
Straight Rye Whiskey. Old Overholt (sometimes known as Old Overcoat). Like sandpaper going down and will put hair on your chest.

Posted by: The smart-ass who drinks Jamesons at January 05, 2025 06:24 PM (6vMQv)

283 126 I've seen a dozen large eggs range as high as $8 and as low as 2.99 with coupon at our local Vons stores. I've wondered if some of the free-range laws have had something to do with it here in Calif.
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 05, 2025 04:27 PM (QGaXH)

Just paid $9 at Stater Bros. My Vons had no eggs at any price. If Little wasn't here, I'd do without. California passed a ballot measure a few years back dictating all eggs had to come from cage free chickens. That effectively closed the CA market from AZ and NV producers. Until California voters get a clue WRT supply and demand, this will only get worse...

Posted by: Joe Kidd at January 05, 2025 06:24 PM (dsAsW)

284 well I have about 2 packages of bacon's worth of grease, and it's been in the fridge so it sets? gels? whatever

maybe I'll try some hash browns with it tomorrow

Posted by: Don Black at January 05, 2025 06:24 PM (/7KEl)

285 Yes, Ben Had. Love pecans. You sent me some and they were awesome. Don't bake with walnuts. I'm a pecan snob. Fresh, roasted, whatever.

Posted by: olddog in mo at January 05, 2025 06:25 PM (hoCmQ)

286 We keep bacon fat in a jar in the fridge, that way you can scoop out what you need and it doesn't take up counter space or get knocked over.

Posted by: CrotchetyOldJarhead at January 05, 2025 06:25 PM (3Ope8)

287 Frying chicken is the second best use of bacon grease.

I first ran across using bacon grease on chicken in a French cookbook. Of course it had a fancy name for it. Something like “barding” but in French. Basically, grease the top of the chicken with bacon grease, then press in a layer of muslin cloth so that the cloth soaks up the grease and keeps it on top of the chicken. Tried it and now I always try to have bacon grease on hand when baking a whole chicken.

Posted by: Stephen Price Blair at January 05, 2025 06:26 PM (EXyHK)

288 I doubt there is much that can grow in pure bacon fat. Probably the biggest risk is it going rancid, but it's a saturated fat, so that probably won't happen quickly.

Posted by: CharlieBrown'sDildo at January 05, 2025 06:26 PM (d9fT1)

289 Don't bake with walnuts.

While I prefer pecans, I do enjoy walnuts. I ran across a source for black walnuts this year—a roadside stand on my route between Texas and Michigan. I stock up every time I go by—if they aren’t out of it.

Posted by: Stephen Price Blair at January 05, 2025 06:27 PM (EXyHK)

290 281
Forgot to say it's kept in the fridge.

Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:29 PM (i0xsb)

291 So, I was thinking about it, and the only real election winners were the Village People and Charli XCX.

Harris obviously lost the election. Trump technically won, but all he's won is getting his agenda stonewalled while people shoot at him and try to jail him for four straight years.

But those bands? Neither had a hit for many years, and they're suddenly relevant again.

Posted by: Yudhishthira's Dice at January 05, 2025 06:30 PM (BI5O2)

292 Seepage anywhere is rarely good.
Posted by: Tonypete at January 05, 2025 06:16 PM

Depends.

Posted by: Duncanthrax at January 05, 2025 06:31 PM (a3Q+t)

293 Baked sweet potatoes and ham for supper, and hopefully the last of the pecan pie.

Posted by: Eromero at January 05, 2025 06:31 PM (LHPAg)

294 Of course, I don't like government interference in our lives and at almost any level. However, I don't see the need to label alcohol with a cancer warning. Alcohol is dangerous even though I am a t-totalier. Cigarettes are dangerous and a health hazard too. But, I've seen more lives and property destroyed by alcohol than any cigarette ever has. On the upside, the booze-hound partygoers known as Congress aren't going to label their preferred beverage with that cancer warning. See how it all works?

Posted by: Guillermo at January 05, 2025 06:31 PM (558mO)

295 Stephen Price Blair, Black walnut ice cream is my all time favorite.

Posted by: Ben Had at January 05, 2025 06:31 PM (Rm0ul)

296 Fried eggs, back bacon or gammon or Canadian bacon, toast -- win win win.

Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:32 PM (i0xsb)

297 My 88 year old mother, in a private hospital room because she was exposed to Covid while being treated for a very bad liver, just had chicken, potatoes, peas, apple juice, Equate and some canned peaches.

I had to feed her but she ate everything.

And can't recall my name.

Posted by: Stateless at January 05, 2025 06:33 PM (0A6jY)

298 Fried eggs are also great with mashed potatoes.

Posted by: Ciampino - How many volcanoes can you catch? at January 05, 2025 06:33 PM (i0xsb)

299 Southern Living says that "food safety experts" recommend you store bacon grease for up to 3 months in frig. Pour warm grease through coffee filter to get rid of bacon bits so it doesn't go rancid.

LOL. That dog don't hunt here. YOLO.

Posted by: olddog in mo at January 05, 2025 06:34 PM (hoCmQ)

300 Stateless - I'm sorry.

Posted by: grammie's iPad at January 05, 2025 06:34 PM (SfhV1)

301 I've been doing fried eggs with cheese, tortillas, and green chile, lately.

Posted by: Yudhishthira's Dice at January 05, 2025 06:34 PM (BI5O2)

302 Fried egg sammiches: on toast or raw bread?

Posted by: Weasel at January 05, 2025 06:35 PM (AXIvm)

303 I put the bacon grease in a small mason jar (it's only a four ounce jar, for jellies and the like). If I don't use it all before the next time I make bacon, I put the fresh bacon grease into a new jar, and just rotate the stock accordingly.

Posted by: Dash my lace wigs! at January 05, 2025 06:35 PM (OX9vb)

304 297 My 88 year old mother, in a private hospital room because she was exposed to Covid while being treated for a very bad liver, just had chicken, potatoes, peas, apple juice, Equate and some canned peaches.

I had to feed her but she ate everything.

And can't recall my name.
Posted by: Stateless at

You are such a good son. You won’t regret this time, I promise. I cherish the last months with my mom, even when I don’t know if she knew I was there. I knew.

Posted by: Piper at January 05, 2025 06:36 PM (pZEOD)

305 302 Fried egg sammiches: on toast or raw bread?
Posted by: Weasel at January 05, 2025 06:35 PM (AXIvm)

Toast for sure! Rye even better.

Posted by: Piper at January 05, 2025 06:37 PM (pZEOD)

306 Toast.

Posted by: olddog in mo at January 05, 2025 06:38 PM (hoCmQ)

307 Toast for sure! Rye even better.
Posted by: Piper at January 05, 2025 06:37 PM (pZEOD)
-----
Yum!

Posted by: Weasel at January 05, 2025 06:39 PM (AXIvm)

308 One of Little's friends got me a silicon bacon grease keeper (very thoughtful lad - he's now a professional cook). It has a "strainer" that you can remove when you need to scoop out bacon fat for popcorn, biscuits, pie crusts, Diddy parties...

Posted by: Joe Kidd at January 05, 2025 06:39 PM (dsAsW)

309 Although, it does take 3.5 mins to toast bread in the air fryer thereby, violating the 2 min rule.

Posted by: olddog in mo at January 05, 2025 06:39 PM (hoCmQ)

310 1/2 of sourdough roll, bacon , sliced tomato, smoked havarti cheese and a fried egg on top.

Posted by: Ben Had at January 05, 2025 06:39 PM (Rm0ul)

311 And can't recall my name.
Posted by: Stateless at

You are such a good son. You won’t regret this time, I promise. I cherish the last months with my mom, even when I don’t know if she knew I was there. I knew.
Posted by: Piper at January 05, 2025 06:36 PM (pZEOD)

That. Right there.

Posted by: Dash my lace wigs! at January 05, 2025 06:39 PM (OX9vb)

312 299 Southern Living says that "food safety experts" recommend you store bacon grease for up to 3 months in frig. Pour warm grease through coffee filter to get rid of bacon bits so it doesn't go rancid.

LOL. That dog don't hunt here. YOLO. - olddog

Hell, no. Bacon grease doesn't keep long; at least, not in my house.

Posted by: Paco at January 05, 2025 06:39 PM (mADJX)

313 Toast with bacon

Posted by: nurse ratched at January 05, 2025 06:40 PM (kDADI)

314 305 302 Fried egg sammiches: on toast or raw bread?
Posted by: Weasel at January 05, 2025 06:35 PM (AXIvm)

Toast for sure! Rye even better.

Posted by: Piper at January 05, 2025 06:37 PM (pZEOD)
----
In Africa my late wife would make fresh bread sandwiches with omelet with chunks of garlic and marmite. Or gouda cheese and marmite. This was my lunch at work everyday. Delicious.

Posted by: Ciampino - My date for New Year is January 5th at January 05, 2025 06:41 PM (i0xsb)

315 I've not made popcorn with bacon grease. I have with beef tallow. Add some salt. It was sublime.

Posted by: nurse ratched at January 05, 2025 06:42 PM (kDADI)

316 nurse, I need your recipe for the asparagus strudel, please.

Posted by: Ben Had at January 05, 2025 06:42 PM (Rm0ul)

317 After bacon grease hardens on your plate you can scoop it up with a spoon.

Posted by: Boss Moss at January 05, 2025 06:42 PM (2Jptx)

318 Fried egg sammiches: on toast or raw bread?

Posted by: Weasel at January 05, 2025 06:35 PM (AXIvm)

You're joking...right?

Toasted. It's in the Bible!

Posted by: CharlieBrown'sDildo at January 05, 2025 06:43 PM (d9fT1)

319 I do enjoy a runny fried egg on top of a burger occasionally. Messy but so good.

Posted by: olddog in mo at January 05, 2025 06:43 PM (hoCmQ)

320 267 Howling Moon? - Mike Hammer

Not a bad name, at all! Right now, the only brand name I see is "Ball Mason".

Posted by: Paco at January 05, 2025 06:44 PM (mADJX)

321 I've not made popcorn with bacon grease. I have with beef tallow. Add some salt. It was sublime.
Posted by: nurse ratched
-------------
Mom used to do that when running low on candy at Halloween. Had bags that she'd tape closed.

Posted by: olddog in mo at January 05, 2025 06:45 PM (hoCmQ)

322 315 I've not made popcorn with bacon grease. I have with beef tallow. Add some salt. It was sublime.
Posted by: nurse ratched at January 05, 2025 06:42 PM (kDADI)

Little made some some earlier today. He adds some vegetable oil to raise the smoke point. Will have to experiment with beef tallow at some point..

Posted by: Joe Kidd at January 05, 2025 06:45 PM (dsAsW)

323 CBD, Thank you once again for a delightful food thread.

Posted by: Ben Had at January 05, 2025 06:46 PM (Rm0ul)

324 I saw a YouTube short the other day featuring a guy who pulled a recipe out of an old cookbook and made chocolate chip cookies using bacon grease. Sounds like putting a cork into your aorta, but what a way to go!

Posted by: Paco at January 05, 2025 06:46 PM (mADJX)

325 297 My 88 year old mother, in a private hospital room because she was exposed to Covid while being treated for a very bad liver, just had chicken, potatoes, peas, apple juice, Equate and some canned peaches.

I had to feed her but she ate everything.

And can't recall my name.
Posted by: Stateless
********************************
That's hard, been there. But the flip side is I still take comfort knowing I was taking care of the person the way they took care of me when I was younger. Circle of time....

Posted by: Grateful - the range bag lady at January 05, 2025 06:46 PM (IQ6Gq)

326 Yay! A friend of the hotel attendant brought in a stack of microwaveable meals. We got a General Tso's Chicken and a Thai something. Thank you, Madison!

Posted by: Oddbob at January 05, 2025 06:47 PM (WdTUr)

327 Stephen Price Blair, Black walnut ice cream is my all time favorite.

Yup. That’s a good one. Because I wanted to try out the black walnuts before buying a whole bunch of them on the return trip, and because I wanted to try out an electric ice cream churn, I made some black walnut ice cream for my dad last year. It was a hit. He didn’t share it with the rest of the family. Fortunately, I was staying with him so I got some.

Posted by: Stephen Price Blair at January 05, 2025 06:48 PM (EXyHK)

328 Just saw a funny meme:
RESCUING CATS IS LIKE THE MAFIA: ONCE YOU ARE IN THERE'S NO GETTING OUT.

Posted by: Ciampino - My date for New Year is January 5th is at January 05, 2025 06:49 PM (i0xsb)

329 >I do enjoy a runny fried egg on top of a burger occasionally. Messy but so good.
---

yeah that's a Paunchburger

Posted by: Don Black at January 05, 2025 06:49 PM (/7KEl)

330 During WWII people were supposed to save bacon grease for the government for explosives.

You people aren't making explosives, are you?

Posted by: Skip at January 05, 2025 06:50 PM (fwDg9)

331 Poached eggs on toast were a thing back when I was a kid.
Posted by: Archer at January 05, 2025 05:12 PM (IDphi)
eggs benedict. Miss that too. Tried once after transplant, was digestively disabled for several weeks afterwards, so eggs always fully cooked now.
Posted by: jim (in Kalifornia)
--------
Benedict requires hollandaise sauce, which my wife makes as she's poaching the eggs. She says she cheats by using the blender, instead of a strong arm and a wisk, but I let it slide.
Years ago, most restaurants faked Benedict using a cheese sauce - which is why a lot of people think they don't like Benedict - because hollandaise separates out in about 15 minutes after you make it. But today, you can buy "real" hollandaise in a jar because they use the same techniques as homogenized milk. I think it uses ultrasonics. I assume that's what I get a Denny's. It's better than the cheese crap, but not as good as home, or what I've had in Michelin rated restaurants.

Posted by: buddhaha at January 05, 2025 06:50 PM (6vMQv)

332 316 nurse, I need your recipe for the asparagus strudel, please.

Posted by: Ben Had at January 05, 2025 06:42 PM
***
Ben Had, I love you dearly but I can hear the sounds of distressed strudel everywhere. Please reconsider.

Posted by: TRex at January 05, 2025 06:51 PM (IQ6Gq)

333 I saw a YouTube short the other day featuring a guy who pulled a recipe out of an old cookbook and made chocolate chip cookies using bacon grease.

Bacon grease used to be used a lot in pie dough, too, I think. I’ve tried it. Not much of a bacon flavor, but boy does it make a flaky, crispy crust.

When an older recipe calls for “fat” or “shortening”, it’s calling for whatever solid fat you have on hand. Butter, lard, bacon grease, tallow, vegetable shortening if it’s from that era.

A really nice cookie recipe from a Vermont whole grain book from the fifties did something that works very well: it used half lard and half butter for cookies. Lard for texture, butter for flavor. I’ve made cornmeal cookies using that, and they’re impressive.

Posted by: Stephen Price Blair at January 05, 2025 06:52 PM (EXyHK)

334 Stateless...

It is an honor to assist our parents in their last years.

Posted by: CharlieBrown'sDildo at January 05, 2025 06:52 PM (d9fT1)

335 Ben asparagus strudel?
You need help

Posted by: Skip at January 05, 2025 06:53 PM (fwDg9)

336 TRex, hahahaha, You mean I can't use a hammer?

Posted by: Ben Had at January 05, 2025 06:53 PM (Rm0ul)

337 330 During WWII people were supposed to save bacon grease for the government for explosives.

You people aren't making explosives, are you?

Posted by: Skip at January 05, 2025 06:50 PM (fwDg9)
----
Honestly Officer, I was making soap; the glycerol was just a byproduct.

Posted by: Ciampino - My date for New Year is January 5th is at January 05, 2025 06:53 PM (i0xsb)

338 330 During WWII people were supposed to save bacon grease for the government for explosives.

You people aren't making explosives, are you?

Posted by: Skip at January 05, 2025 06:50 PM
***
Next thread...

Posted by: TRex at January 05, 2025 06:54 PM (IQ6Gq)

339 I need a good recipe for green chicken chili.

Get cracking, Food Hordelings!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 05, 2025 06:54 PM (kpS4V)

340 Eris , will email the name of the very best commercial green chili sauce. Taste tested on the Horde and they loved it.

Posted by: Ben Had at January 05, 2025 06:56 PM (Rm0ul)

341 I have been exploring bourbon for about five years after leaving Jack Daniels. Currently at Makers Mark, having left Bulleit, Wild Turkey and a few others. Suggestions? Cost is a factor but not an overarching one.
Posted by: Ray Van Dune

Look for 9-Banded Bourbon Whiskey, under $30 for a fifth. They have a wheated version that's a little higher but I like the regular. Good sippin' neat.

Posted by: DanMan at January 05, 2025 06:56 PM (8uzBS)

342 Okay folks, it's time for a cocktail!

Thanks for reading and commenting...even Weasel who doesn't know about toast!

Posted by: CharlieBrown'sDildo at January 05, 2025 06:57 PM (d9fT1)

343 I prefer my chickens ripe, not green.

Posted by: olddog in mo at January 05, 2025 06:57 PM (hoCmQ)

344 Thanks Ben Had!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 05, 2025 06:57 PM (kpS4V)

345 Eris, Cookwell and Co. Green Chili sauce. If you love green chili this is the best ever.

Posted by: Ben Had at January 05, 2025 06:59 PM (Rm0ul)

346 I guess bacon grease is lard, used in lots of recipes

Posted by: Skip at January 05, 2025 07:00 PM (fwDg9)

347 333 A really nice cookie recipe from a Vermont whole grain book from the fifties did something that works very well: it used half lard and half butter for cookies. Lard for texture, butter for flavor. I’ve made cornmeal cookies using that, and they’re impressive. - Stephen Price Blair

Er...we'll be the judge of that. Better send us a box.

Posted by: Paco at January 05, 2025 07:00 PM (mADJX)

348 I am proud to announce I am awarding the Presidental Medal of Freedom to the following good people for all their accomplishments to encourage peace and stop global warming. The individuals are....

Usama Bin Laden
Joe Stalin
Pot Pol
Ho Chi Minh
Chairman Mao
Josef Rudolf Mengele
Ayatollah Khomeini
Yasar Arafat and...
Dr. Fauci

We should be proud of all these people and their accomplishments...

Posted by: Joe Bribum at January 05, 2025 07:00 PM (ubMMJ)

349 Upthread comment regarding Four Roses. I'm old enough toe remember the rot gut original. For years, I kept and produced the egg nog recipe that came off a gift box, circa 1980. It was the only way to dispose of the stuff if one received it as a gift.

Not sure why anyone would produce anything under that name, but the bourbon is solid, better than Bulliet, IMO. They even make a reserve that I've not tried. Might need to address that at some point..

Posted by: Joe Kidd at January 05, 2025 07:00 PM (dsAsW)

350 Nude guy call NOOD

Posted by: Skip at January 05, 2025 07:01 PM (fwDg9)

351 Paco, I can attest to Stephen Price Blair's cooking ability. I would gladly sit at his table any day.

Posted by: Ben Had at January 05, 2025 07:01 PM (Rm0ul)

352 I just got out of the shower

Posted by: Skip at January 05, 2025 07:02 PM (fwDg9)

353 Ciampino - LED a great life I did at January 05, 2025 05:10 PM (i0xsb

That article you linked is a long read, but holy crap.
What a number the pharma/medical/big food/government industrial complex did on generations of Americans.

The vilification and censorship of the author and her cohorts was Covid level malfeasance. In fact, perfect playbook for Covid psy op. These people are expert gaslighters.

Posted by: Derak at January 05, 2025 07:11 PM (Oq3mj)

354 Thanks everyone!,

I very much appreciate it.

Posted by: Stateless at January 05, 2025 07:16 PM (0A6jY)

355 Do Texans put diced tomatoes in chilli?

Posted by: Boss Moss at January 05, 2025 07:28 PM (2Jptx)

356 Do Texans put diced tomatoes in chilli?
Posted by: Boss Moss
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Not normally

Posted by: lin-duh at January 05, 2025 07:54 PM (YDB6U)

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