Food Thread: Pizza! Sourdough Starter! (Hint, Hint, Hint!)

Look at that! Even the geeks over at The Book Thread can cook! "Perfessor" Squirrel sent this along as evidence!

It looks tasty, especially the large quantity of pepperoni, which is the one thing that will get me to violate my rules against piling on the toppings.

And it is proof that pizza is not difficult. In fact, it's pretty damned easy to make. Once you figure out how to move it into the oven, pizza is one of the simplest and quickest meals you can make.

******
There is a huge amount of arrant nonsense on the internet with respect to sourdough starter. Do this or you will fail! Do that or you will fail! Nope. It's pretty tough stuff... not nearly as fragile and finicky as the internet bakers of the world would have you believe.

I have discovered that the frenetic and obsessive admonitions to FEED FEED FEED your starter are mostly bullsh*t. I have started using just the barest bit of starter, left over from my previous use, as the base for the next batch. No more than a teaspoon of starter, that I leave in the container in the refrigerator. I add 50 grams of water to dissolve it completely, then 50 grams of flour. I cover it, stick it in the warmest place in the house (the boiler room) for 24 hours, and voila! Fantastic, lively, active starter.

******
Oooh! Scotch Eggs! And some interesting history too!

Hey, CBD - I enjoy lurking on your food thread. Martini Farmer inspired me last weekend to try this (actually he inspired me to find a place to buy them, as we know a Scottish fellow who serves them at dinners at his house on occasion and I suspect they are ready-made). As it turned out I couldn't find anyone who shipped it to the US so I ended up making them tonight (the baked variety) and they turned out pretty good. The recipe is theoretically easy but the assembly is tricky!
I found out in the process of my search that they aren't even Scottish but were introduced in London by the Fortnum & Mason store in 1738. "Scotch"refers to the process of "scotching" or mincing the pork that goes around the eggs.

-- "wifey of ShainS"

Very interesting.

******
One of the drivers of the hysteria over bourbon is the insanity of American liquor laws. When prohibition was repealed, for reasons that I suspect were mostly grafting and corrupt, we got a byzantine set of rules about how booze gets made, distributed, redistributed, and finally sold.

It's nuts. And difficult to navigate for all involved, including small producers like Frey Ranch. They make good bourbon, but until last weekend I had never even seen a bottle of it! But I was in a different state, and of course I went booze shopping (it's one of my favorite pastimes), and was very pleased to find this bottle.

It was delicious! I only had a couple of days, so I had to leave the third I didn't drink with my niece, who promises that it will be there when I return!

******
I love stuff like Chicken Enchilada Soup. They tend to be easy to make, freeze well, and are immensely pleasing on a cold day when you just don't feel like cooking.

But...canned enchilada sauce? Really?

Make it yourself.

The canned stuff like sauces are usually salty, boring, expensive, and not worth using. Spend five more minutes and make something from scratch.

Harrumph!

Now get off my lawn.

******
I saw this at a burger joint in an airport. The tide is indeed turning.

[Hat Tip: Misanthropic Humanitarian]
*

******
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 PIZZA!

Posted by: Additional Blond Agent, STEM Guy at January 26, 2025 04:00 PM (/HDaX)

2 And sliders tonight for the playoffs.

Posted by: Additional Blond Agent, STEM Guy at January 26, 2025 04:00 PM (/HDaX)

3 Let's try that again.

Posted by: Additional Blond Agent, STEM Guy at January 26, 2025 04:01 PM (/HDaX)

4 Can imagine first

Posted by: Skip at January 26, 2025 04:02 PM (fwDg9)

5 I could have been, was reading content

Posted by: Skip at January 26, 2025 04:03 PM (fwDg9)

6 Black Olives.

*hits the emergency ejection button*

Posted by: Aetius451AD at January 26, 2025 04:03 PM (bss/y)

7 Haven't really ate much since Wednesday, better last two days but still fairly small amounts. No issues just not needed much I guess

Posted by: Skip at January 26, 2025 04:04 PM (fwDg9)

8 Black olives taste like shit.

Posted by: Boss Moss at January 26, 2025 04:05 PM (p3NnP)

9 Hmmm. Never had scotch eggs. They could be good.

Posted by: Aetius451AD at January 26, 2025 04:05 PM (bss/y)

10 Black olives are da bomb!
Almost a mandatory addition to pizza.

Posted by: Diogenes at January 26, 2025 04:07 PM (W/lyH)

11 I cover it, stick it in the warmest place in the house (the boiler room) for 24 hours, and voila! Fantastic, lively, active starter.

It's been a while since I've done it, but IIRC, the King Arthur sourdough bread recipe has you take just a small amount of your starter and mix it like that. Once it starts bubbling, drop a spoonful of it into a glass of water. If it floats, you're ready to use it in the main recipe.

Posted by: Additional Blond Agent, STEM Guy at January 26, 2025 04:07 PM (/HDaX)

12
Regarding Pizza crust; I knew a restaurant pizza chef that ended a relationship with his live-in girlfriend over the 40 yeast starters he had going in the refrigerator.

It was her or the yeast infections.

Posted by: Auspex at January 26, 2025 04:08 PM (j4U/Z)

13 Those Scotch eggs look quite tasty!

I may have to give that a go...

Posted by: "Perfessor" Squirrel at January 26, 2025 04:09 PM (BpYfr)

14 The secret to a Pizza with toppings edge to edge is Spring Form Cake Pan

Posted by: robert at January 26, 2025 04:10 PM (HoMDF)

15 $35.96 for a 4 lb chuck roast. It smells heavenly but $35.96. Jeepers.

Posted by: Tuna at January 26, 2025 04:11 PM (oaGWv)

16 After consulting my Pickett No 140 there is room for at least 22 more slices of pepperoni on that pizza.

Posted by: Next2Nothing at January 26, 2025 04:11 PM (tA1/w)

17 Howdy Hordelings! Gonna be trying out a recipe for Chicken Cacciatore tonight. Never made it before. Anyone have any tips or tricks?

Posted by: Doof at January 26, 2025 04:11 PM (RFPHU)

18 *restrains self from commenting on negligent discharge of someone else's firearm story*

Posted by: Aetius451AD at January 26, 2025 04:11 PM (bss/y)

19 Don’t buy Nate’s Honey. It misleadingly states they’re in McKinney Texas. But the honey is from Brazil and India.

Posted by: Marcus T at January 26, 2025 04:12 PM (tU3dj)

20 While I did not walk to the market, I did pick up a small rib eye steak for this evening. I'll bake as large a potatoes as I can find in the bag, and saute up a good covering of onions and mushrooms.
Treating myself I am.

Posted by: From about That Time at January 26, 2025 04:12 PM (4780s)

21 13 Those Scotch eggs look quite tasty!

I may have to give that a go...
Posted by: "Perfessor" Squirrel at January 26, 2025 04:09 PM (BpYfr)

Yeah, if you used like a spicy sausage and fried em up...

Posted by: Aetius451AD at January 26, 2025 04:12 PM (bss/y)

22 Scotch eggs are awesome and easy to make

Posted by: Skip at January 26, 2025 04:15 PM (fwDg9)

23 I like a pizza piled high. We got to make our own small pizza for lunch when I worked in a pizzeria so we put it to it.

We used to call them turtles.

Posted by: Grump928(C) at January 26, 2025 04:15 PM (aD39U)

24 Gonna try my hand at making a Moscow Mule.
If you don't hear from me later, I will have probably done them right.

Posted by: Diogenes at January 26, 2025 04:16 PM (W/lyH)

25 Move my pizza to the oven? Easy, I put it on a pan. It's a perforated pan. Is it cheating? Maybe. Do I care? I do not.

It's not like I have a 700 degree brick oven, anyway. 500 degrees, bottom rack, perfectly done and delicious.

Posted by: Dash my lace wigs! at January 26, 2025 04:16 PM (OX9vb)

26 That pizza was created by a very disturbed mind.

I'd be packing with the safety released.

Posted by: Rev. Redbone at January 26, 2025 04:16 PM (hXQfZ)

27 Having green olive in my daily salad, when I am more healthy, I detest black ripe olive

Posted by: Skip at January 26, 2025 04:17 PM (fwDg9)

28 Having green olive in my daily salad, when I am more healthy, I detest black ripe olive
Posted by: Skip

I love olives period. Green, black...doesn't matter.

Posted by: Tuna at January 26, 2025 04:19 PM (oaGWv)

29 I tried one of those "viral recipes" today; you take selzer water and pour enough balsamic vinegar into it that it turns the color of cola. The vids claim that it tastes like coca-cola.

Well it doesn't taste like coke but it is actually surprisingly good and refreshing. I know it sounds like it would be horrific but it is genuinely pretty good. The only drawback for me is that balsamic vinegar has a lot of sugar in it, so I cannot have it often.

I got a selzer water infuser, and its really been great for me since I can drink very little other than water these days. So I got some flavoring packets with zero sugar and power that stuff back.

Posted by: Christopher R Taylor at January 26, 2025 04:19 PM (2VST1)

30 >> Posted by: Doof at January 26, 2025 04:11 PM (RFPHU)

Brown the chicken in extra virgin olive oil. Make sure you add plenty of fresh vegetables, which I like to cook/stew a bit before adding the chicken. Add diced tomatoes and a bit of crushed tomatoes which will make it a little thicker. Add a little fresh garlic, and make sure the water is completely out of the mushrooms before adding. Remember that “cacciatore” literally means “hunter” in Italian. So think rustic and you can’t go wrong.

Posted by: Marcus T at January 26, 2025 04:19 PM (tU3dj)

31 I really like black olives on pizza, but not the pre-sliced ones. The whole ones, prepped at home, have much better flavor.

Posted by: Additional Blond Agent, STEM Guy at January 26, 2025 04:20 PM (/HDaX)

32 OT I know but FWIW - it's raining in So. Cal for the first time in months.....that should put an end to the fires for a while...

Kind of on-topic - you need rain to grow food....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 26, 2025 04:20 PM (QGaXH)

33 I have never tried scotch eggs but they sound quite good. Not healthy at all, but tasty. A special treat once in a while.

Posted by: Christopher R Taylor at January 26, 2025 04:20 PM (2VST1)

34 I bet they're feeding 46 through a nostril.

Posted by: Deplorable Minion at January 26, 2025 04:21 PM (QSrLX)

35 Man alive, I have a new favorite snack food. On a whim, I picked up a bag of Herr's Cheddar and Horseradish Kettle Chips. I was expecting the usual mild conglomeration of flavors just barely delivering on what was promised. I was pleasantly surprised. The horseradish is very, very present and great for clearing out the sinuses.

Herr's plays around with flavors a lot using the "limited edition" label on new stuff. If something sells, it stays. They've tried it all. Philly Cheesesteak chips, Ranch and Pickles chips, Gameday Pulled Pork chips, Cooked Honey Jalapeno chips etc. They even have contests for someone to come up with a flavor that they concoct and present to the market. All that said....I can't recommend the Cheddar and Horseradish offering enthusiastically enough. But, you have to like horseradish.

Posted by: Orson at January 26, 2025 04:21 PM (dIske)

36 "why do we grow our own food dad?"

"shut up, I'm urinating"

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at January 26, 2025 04:21 PM (iDM3Y)

37 I've got a five buck frozen pizza in the oven. Pizza really is easy!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 26, 2025 04:23 PM (kpS4V)

38 The difference between some home grown stuff and store bought is just shocking. Some things are pretty much the same no atter what like zucchini and beans. But tomatoes, for example: shocking difference. Suddenly they taste like they are supposed to, instead of cardboard. Eggs are the same way, let your chickens run about eating bugs and seeds and their eggs actually have flavor and are edible.

Posted by: Christopher R Taylor at January 26, 2025 04:23 PM (2VST1)

39 I've got a five buck frozen pizza in the oven.

Its a dirty food crime and shameful but... I really like Totino's frozen pizza. Its objectively terrible pizza, and its no good for me with the cheese and the sugary sauce. But it tastes like childhood. On Tasting History, Max Miller got a school cafeteria recipe for pizza and he says it tastes just the way it used to when he was a kid. Not good but, good if that makes sense.

Posted by: Christopher R Taylor at January 26, 2025 04:25 PM (2VST1)

40 I fell in to a burnin' ring of pepperoni...

Looks good "Perfessor"!

CBD-WTF! You measure flour in grams, but time in hours?

Scotch eggs: my FIL (RIP) taught me to make them. He baked them and he learned how to make them from his dad. He had Scottish heritage, so I think he liked to think it was an ancestral meal. Until today's food thread, I thought so too. He's no longer with us, but I'm not going to share this info with his surviving family. No need for that.

Posted by: haffhowershower at January 26, 2025 04:26 PM (NMT5x)

41 Speaking of maters, I have a recipe somewhere for a tomato soup that uses fresh tomatoes (in my case frozen from my summer crop), sun dried tomatoes in olive oil, and tomato paste to make a super-flavorful soup.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 26, 2025 04:27 PM (kpS4V)

42 BTW in Italy we also made cacciatore with mallards.

Posted by: Marcus T at January 26, 2025 04:27 PM (je4M9)

43 I didn't make any Pisa dough this week, so looks like we're ordering out for football Sunday.

Re: sourdough, I only make a loaf every couple of weeks right now. I keep the starter in the fridge, take it out and feed it the night before I want to make bread, and it's fine in the morning.

Posted by: Dash my lace wigs! at January 26, 2025 04:27 PM (OX9vb)

44 Posted by: Marcus T at January 26, 2025 04:19 PM (tU3dj)

Thanks for the suggestions. Most of that is already in the recipe instructions but you definitely added some good info. Appreciate it!

Posted by: Doof at January 26, 2025 04:27 PM (RFPHU)

45 Any opinions on Carbone Mariana sauce as found on supermarket shelves?

Posted by: mrp at January 26, 2025 04:28 PM (rj6Yv)

46 @39, I'm the same about chicken pot pie. Banquet version is even good in the microwave and it's less than a buck for comfort food. Still tastes kinda like the frozen from my childhood.

Posted by: skywch at January 26, 2025 04:28 PM (uqhmb)

47 Made individual pizzas using portobello mushrooms for the crust. Will definitely do again.

Posted by: Ben Had at January 26, 2025 04:28 PM (oT+t6)

48 Max Miller got a school cafeteria recipe for pizza and he says it tastes just the way it used to when he was a kid. Not good but, good if that makes sense.
Posted by: Christopher R Taylor at January 26, 2025 04:25 PM (2VST1)
----

Rectangular slab of cafeteria pizza on a plastic school tray with a half pint of milk was the food of the gods to us kids!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 26, 2025 04:28 PM (kpS4V)

49 >>>I got a selzer water infuser,

Posted by: Christopher R Taylor at January 26, 2025 04:19 PM (2VST1)

I would love to get an old-timey selzer jug so I can play 'three stooges'.

Posted by: haffhowershower at January 26, 2025 04:29 PM (NMT5x)

50 Pizza dough. Not Pisa dough.

Posted by: Dash my lace wigs! at January 26, 2025 04:30 PM (OX9vb)

51 32 OT I know but FWIW - it's raining in So. Cal for the first time in months.....that should put an end to the fires for a while...

Kind of on-topic - you need rain to grow food....
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 26, 2025 04:20 PM (QGaXH)

It's really coming down......growing up in south Florida, I never thought I'd be this happy to see rain....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 26, 2025 04:31 PM (QGaXH)

52 Figured pizza made from Pisa dough would be leaner

(Sorry)

Posted by: skywch at January 26, 2025 04:31 PM (uqhmb)

53 I used to make homemade pizza when I had a bread machine that could spin up dough. I suppose there's the dough hook on the mixer, but I am lazy these days.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 26, 2025 04:31 PM (kpS4V)

54 My son and his dad are making butternut squash soup for the big soup cook off at the local evangelical church. His dad and I will be having turkey burgers with carmelized onions and peppers, fries and cole slaw when son leaves.

Posted by: FenelonSpoke at January 26, 2025 04:31 PM (Ur4fL)

55 I can't recommend the Cheddar and Horseradish offering enthusiastically enough. But, you have to like horseradish.
Posted by: Orson at January 26, 2025 04:21 PM (dIske)

Important disclaimer!

Posted by: Doof at January 26, 2025 04:31 PM (RFPHU)

56 Figured pizza made from Pisa dough would be leaner

(Sorry)
Posted by: skywch at January 26, 2025 04:31 PM (uqhmb)

Heh!

Posted by: haffhowershower at January 26, 2025 04:32 PM (NMT5x)

57 Sauce in a jar is an apostasy around here. It’s very easy and cheaper to make your own marinara that will give you more than one meal easily. A few cans of good crushed tomatoes, garlic, onion, some olive oil. Secret ingredients. There you have it.

Posted by: Marcus T at January 26, 2025 04:32 PM (je4M9)

58 45 Any opinions on Carbone Mariana sauce as found on supermarket shelves?
Posted by: mrp at January 26, 2025 04:28 PM (rj6Yv
_______________________

Never tried it. You can save a few pennies and easily make your own marinara using tomato paste (one can of paste, one can of water) and seasonings to create what you enjoy the most. If it's too salty, throw in a teaspoon of sugar in to balance it out. Heavy on the basil, garlic, oregano (and whatever you tastes enjoy).

Posted by: Orson at January 26, 2025 04:32 PM (dIske)

59 And the pizza looks lovely as well as delicious.

Posted by: FenelonSpoke at January 26, 2025 04:32 PM (Ur4fL)

60 And it is proof that pizza is not difficult. In fact, it's pretty damned easy to make. Once you figure out how to move it into the oven, pizza is one of the simplest and quickest meals you can make.

Yeah. I mean the recipe is simple but its a lot of work to prep and build. And the dough is several hours of work and waiting as well. So while its easy? Its not really easy like say a bowl of cereal. Pizza isn't quite Beef Bourguignon or Wellington but its a lot of fuss.

Banquet version is even good in the microwave and it's less than a buck for comfort food. Still tastes kinda like the frozen from my childhood.

Its more these days but yeah, it just hits right. I prefer home made, and its pretty easy to make but, yeah.

Posted by: Christopher R Taylor at January 26, 2025 04:32 PM (2VST1)

61 >>>I got a selzer water infuser,

Posted by: Christopher R Taylor at January 26, 2025 04:19 PM (2VST1)

I would love to get an old-timey selzer jug so I can play 'three stooges'.
Posted by: haffhowershower at January 26, 2025 04:29 PM (NMT5x)

I have a Sodastream selzer machine. I bought an adapter hose-valve system that connects a 5 lb. CO2 tank to Sodastream machine. That replaces the Sodastream CO2 tanks which are expensive to exchange (kind of like the razor blade profit-making system).

Posted by: mrp at January 26, 2025 04:33 PM (rj6Yv)

62 So what's a good pizza stone? Any recommendations?

Posted by: Dagwood at January 26, 2025 04:36 PM (CC0N1)

63
Eris is right about pizza dough. $1.19 at Aldi gets you a dough ball that makes a 16" pizza, hard to justify the time you put into making your own with a worse result.

Posted by: Auspex at January 26, 2025 04:36 PM (j4U/Z)

64 Posted by: Orson at January 26, 2025 04:21 PM (dIske

That would be something I would like. My son has been having roast beef or ham sandwiches with horseradish cheddar and creamy horseradish sauce for his workday sandwiches.

Posted by: FenelonSpoke at January 26, 2025 04:36 PM (wZn1w)

65 I have a recipe somewhere for a tomato soup that uses fresh tomatoes (in my case frozen from my summer crop), sun dried tomatoes in olive oil, and tomato paste to make a super-flavorful soup.

That sounds delicious

Sauce in a jar is an apostasy around here.

Even if you go with cooking down your own tomatoes instead of from a can, yeah. Its really easy to make marinara. I am so depressed when I order pizza or italian at some restaurant and they get it wrong. I mean, really?? Its like buttering bread. How can you screw something this basic up?

What I have found is that almost all ethnic food (Greek, Indian, Mexican, Italian, etc) is super easy and uses a small range of ingredients assembled in various ways. The French super over-complicate their food but you don't have to cook like that. Compare Julia Child's version of Beef Wellington to, say Gordon Ramsay's. Yeah, its like 50 years difference but holy snappin' crap lou, her version takes like 4 hours longer.

Posted by: Christopher R Taylor at January 26, 2025 04:37 PM (2VST1)

66 Piza dough just tends to lean on one side

Posted by: Skip at January 26, 2025 04:37 PM (fwDg9)

67 Hey, mrp--

We are thinking about doing the same thing with our Sodastream. I'd love to know some specifics (which type of Sodastream machine you have and whether you used the blue or pink cannisters).

Posted by: Art Rondelet of Malmsey at January 26, 2025 04:38 PM (FEVMW)

68 Gonna try my hand at making a Moscow Mule.
If you don't hear from me later, I will have probably done them right.

You do know that the 64 oz size is for a pitcher you make for parties, right? RIGHT?

Posted by: Archimedes at January 26, 2025 04:38 PM (xCA6C)

69 Sauce in a jar is an apostasy around here. It’s very easy and cheaper to make your own marinara that will give you more than one meal easily. A few cans of good crushed tomatoes, garlic, onion, some olive oil. Secret ingredients. There you have it.
Posted by: Marcus T at January 26, 2025 04:32 PM (je4M9)

Thanks, Marcus T. I've heard people call Carbone Marinara the "Lazy Sauce" because it approaches top-tier home-made sauce. It's also 10.50 a jar in my local supermarket.

Posted by: mrp at January 26, 2025 04:38 PM (rj6Yv)

70 Please please please make your own soup stock. Never use canned chicken of beef broth. No on the bullion cubes.

The chemicals and additives and stabilizers are horrible for you. Not to mention all the salt.

Stick a chicken carcass in the instapot with some onion, celery and carrot and push the button.

Then make your soup from the stock.

Posted by: nurse ratched at January 26, 2025 04:39 PM (a83VZ)

71 I would love to get an old-timey selzer jug so I can play 'three stooges'.

Amazon has them! But....

I have a Sodastream selzer machine.

Same. Costs a fraction what the cool Stooges version selzer maker did and it works really well. Plus it makes amusing farty noises.

I bought an adapter hose-valve system that connects a 5 lb. CO2 tank to Sodastream machine.

I should look into that. The cannisters last a while and are not horrible but at sixteen bucks a pop it adds up over time. Yeah, its way cheaper than buying cans of fizz but...

Posted by: Christopher R Taylor at January 26, 2025 04:39 PM (2VST1)

72 Hey, mrp--

We are thinking about doing the same thing with our Sodastream. I'd love to know some specifics (which type of Sodastream machine you have and whether you used the blue or pink cannisters).

Ditto for me. I'd like to be able to make good tonic water, without paying the exorbitant prices Fevertree now charges. You can buy tonic syrup, although I don't know who the good ones are.

Posted by: Archimedes at January 26, 2025 04:39 PM (xCA6C)

73
The tide is indeed turning.

Beef tallow fries returning to Steak 'n Shake

Posted by: Bertram Cabot, Jr. at January 26, 2025 04:39 PM (63Dwl)

74 The canned stuff like sauces are usually salty, boring, expensive, and not worth using. Spend five more minutes and make something from scratch.

Troof. It's just a blender and a mess afterwards...

Posted by: weft cut-loop at January 26, 2025 04:41 PM (mlg/3)

75 I'm not shy about making a marinara sauce or any other type but I can't recommend the Bertolli Rustic Cut with Vegetables Garlic pasta sauce enough. Damn, that stuff's good!

Posted by: Additional Blond Agent, STEM Guy at January 26, 2025 04:41 PM (/HDaX)

76 63
Eris is right about pizza dough. $1.19 at Aldi gets you a dough ball that makes a 16" pizza, hard to justify the time you put into making your own with a worse result.
Posted by: Auspex at January 26, 2025 04:36 PM (j4U/Z)

True, but they don't do the same for breads...so you should make your own sourdough loaves...

Posted by: Nova Local at January 26, 2025 04:41 PM (exHjb)

77 And like 4 hours. 5 if you have to go to the ER after blistering yo' fingers.

Posted by: weft cut-loop at January 26, 2025 04:42 PM (mlg/3)

78 I kept sourdough starter for several years, but then it bit the neighbor's kid and I had to put it down.

Posted by: Field Marshal Zhukov, now, where does a war hero get some lubrication around here? at January 26, 2025 04:42 PM (wBaIH)

79 So what's a good pizza stone? Any recommendations?
Posted by: Dagwood

Anodyne 14" fry pan. A multi-tasker. Just remember the oven gloves.

Posted by: weft cut-loop at January 26, 2025 04:43 PM (mlg/3)

80 Taylor, I'm with you on Totinos pizza. Terrible delight.

Posted by: Frasier Crane at January 26, 2025 04:43 PM (TQUmG)

81 Then make your soup from the stock.
Posted by: nurse ratched at January 26, 2025 04:39 PM

Made some beef stock, chicken stock and fish stock in the last couple of days. And some duck stock a week or so ago.

Posted by: RedMindBlueState at January 26, 2025 04:44 PM (Wnv9h)

82
Nurse, if you're here, i left you a comment about getting the tire pressure sensors replaced at 310 downstairs.

Posted by: BifBewalski at January 26, 2025 04:45 PM (MsrgL)

83 Auto cumber -> Anolon pan

Posted by: weft cut-loop at January 26, 2025 04:46 PM (mlg/3)

84 70 Please please please make your own soup stock.
Posted by: nurse ratched at January 26, 2025 04:39 PM (a83VZ)
_______________________

I second this advice. Rather simple process...and when it boils, it's a simple matter to scrape off the foam that forms to remove that stuff you don't want to ingest. The corporate broth makers don't bother with that step. Chicken, turkey, beef bone, ham bone....easy to make, easy to flavor with white onions, celery and spices you enjoy. And, the required single bay leaf to make it look like you know what you're doing

Posted by: Orson at January 26, 2025 04:46 PM (dIske)

85 52 Figured pizza made from Pisa dough would be leaner

(Sorry)
Posted by: skywch at January 26, 2025 04:31 PM (uqhmb)

Ha!

Posted by: Dash my lace wigs! at January 26, 2025 04:46 PM (OX9vb)

86 Nurse!

I replied on the last thread.

And nooded. We get a little slack here on the weekends.

Supper is beer. Just today.
I know I'm not the only moron.

Posted by: Stateless...24% - mental state clawing up from 10% at January 26, 2025 04:46 PM (jvJvP)

87 RMBS, I bet your mushroom onion soup would be even more amazing using duck stock.

Posted by: Ben Had at January 26, 2025 04:46 PM (oT+t6)

88 I don't even leave sourdough starter in the fridge. Spread it tissue-paper thin onto parchment paper, let it dry, then crush it down into powder and store it in your freezer like yeast. You don't have to feed it at all and it won't go bad for literally years.

I'm still using starter I did that with back in 2020.

Posted by: Tinfoil Dispenser at January 26, 2025 04:47 PM (ERYKL)

89 We are thinking about doing the same thing with our Sodastream. I'd love to know some specifics (which type of Sodastream machine you have and whether you used the blue or pink cannisters).
Posted by: Art Rondelet of Malmsey at January 26, 2025 04:38 PM (FEVMW)

I have a E-Terra (whatever they call the latest model). which uses the "pink" cylinders. I bought all of my Sodastream products and hose adapter through Jeff Bezo's emportium. There are numerous YT videos devoted to the modification. I watched them all. The hose assembly is about $35 and the 5lb. CO2 tank was about $60. You can get your CO2 tank reflled at brewer supply stores and welding shops, but you need food grade CO2. Most stores are going to the exchange model instead of refilling for the 5lb. tanks.

Posted by: mrp at January 26, 2025 04:47 PM (rj6Yv)

90 >> Thanks, Marcus T. I've heard people call Carbone Marinara the "Lazy Sauce" because it approaches top-tier home-made sauce. It's also 10.50 a jar in my local supermarket.
Posted by: mrp at January 26, 2025 04:38 PM (rj6Yv)

No problem. Krogers had a sale on large canned crushed tomatoes. I bought six cans for around $8. That lasts a while. Couple of bucks for some Christopher Ranch garlic from California and Spanish onions also from California and you’re good.

Posted by: Marcus T at January 26, 2025 04:47 PM (je4M9)

91 Oh man,

There was a nood.

Sorry. Beer.

Posted by: Stateless...24% - mental state clawing up from 10% at January 26, 2025 04:48 PM (jvJvP)

92 Made some baked macaroni and cheese, from my mom’s high school notebook. But on Thursday a box of Broken Arrow Ranch venison and wild boar jalapeño sausage appeared on my doorstep. So that went into the mix, too. Not as much as I’d planned on: there were two links in the bag I’d left to thaw in the fridge, and one disappeared while I was prepping the macaroni and cheese.

Pretty good in mac & cheese even at half dosage. Thanks, Ben Had!

Posted by: Stephen Price Blair at January 26, 2025 04:48 PM (EXyHK)

93 Frey Ranch is damn good stuff. Hopefully you can find the following suggestions as they are inexpensive and very good:

Rebel 100

Rebel Cask Strength

Rebel Small Batch Reserve

All wheated bourbons.

Posted by: Greywolf at January 26, 2025 04:49 PM (uLSOu)

94 81 Then make your soup from the stock.
Posted by: nurse ratched at January 26, 2025 04:39 PM

Made some beef stock, chicken stock and fish stock in the last couple of days. And some duck stock a week or so ago.
Posted by: RedMindBlueState at

Awesome! I put stock in ice cube trays, freeze and then crack into ziplock freezer bags. Super easy
To take out a cube or three.

Posted by: nurse ratched at January 26, 2025 04:49 PM (mT+6a)

95 Be careful when you buy the stock garlic with no label from the supermarket. A lot of that stuff is from china. It’s been bleached and grown in water ridden with bacteria. No bueno.

Posted by: Marcus T at January 26, 2025 04:50 PM (je4M9)

96 Dang. A lot more typos since the cataract surgery. The eyes are fine, but adjusting my line-of-sight with the close up reading glasses is a bit frustrating.

Posted by: mrp at January 26, 2025 04:50 PM (rj6Yv)

97 63
"Eris is right about pizza dough. $1.19 at Aldi gets you a dough ball that makes a 16" pizza, hard to justify the time you put into making your own with a worse result."

Sadly, we experienced this exact scenario this week. Aldi is heck and gone from our house, so I decided to make my own dough. Failing to use bread flour (or better yet pizza flour) resulted in a a fluffy dough suitable for bread, but not substantial enough for that delightful chew of pizza dough. We ate it, because you don't waste food, and it wasn't inedible, but it was disappointing. Still better than the local pizza which, for a college town, is dreadful: no yeast crust with a sickly sweet sauce. Yuck.

Posted by: Moki at January 26, 2025 04:52 PM (wLjpr)

98 The hose assembly is about $35 and the 5lb. CO2 tank was about $60. You can get your CO2 tank reflled at brewer supply stores and welding shops, but you need food grade CO2.

I will look into that, gotta be easy around here to get refills. The exchange is super convenient, though, and quick. But for 5 cans its kinda expensive.

Posted by: Christopher R Taylor at January 26, 2025 04:52 PM (2VST1)

99 Stephen Price Blair, I am so happy you are enjoying it.

Posted by: Ben Had at January 26, 2025 04:52 PM (oT+t6)

100 Is this the hose and valve assembly you bought?

https://is.gd/GayIWL

Posted by: Archimedes at January 26, 2025 04:53 PM (xCA6C)

101 Biff and stateless,

Thank you both for answering!

Posted by: nurse ratched at January 26, 2025 04:53 PM (mT+6a)

102 Awesome! I put stock in ice cube trays, freeze and then crack into ziplock freezer bags. Super easy

That is a really good idea. I freeze it in freezer boxes, but that would be a lot easier to use, and it wouldn't rot in the refrigerator because I didn't cook anything that needs it for too long.

Posted by: Christopher R Taylor at January 26, 2025 04:54 PM (2VST1)

103 RMBS, I bet your mushroom onion soup would be even more amazing using duck stock.
Posted by: Ben Had at January 26, 2025 04:46 PM

No doubt. I made popcorn with some of the duck fat last night. Damn, that was tasty.

Posted by: RedMindBlueState at January 26, 2025 04:56 PM (Wnv9h)

104 I add 50 grams of water to dissolve it completely, then 50 grams of flour

Tonight! On the Gun Thread! CBD announces his transition!

He is now a Euroweenie, and his ~~pronoun~~ is 9mm.

Posted by: Duncanthrax at January 26, 2025 04:57 PM (a3Q+t)

105 I will look into that, gotta be easy around here to get refills. The exchange is super convenient, though, and quick. But for 5 cans its kinda expensive.
Posted by: Christopher R Taylor at January 26, 2025 04:52 PM (2VST1)

It is. The only adjustment I've made with the 5lb. tank is that I close the valve on the tank after each use "just to be sure". I like the 4 pulse carbonization setting, and that uses up a Sodastream cylinder right quick.

For flavors, I like Bubly products (expensive), you can also buy tonic flavors from the Sodastream site. Usually I add organic fruit juices like apple or cherry.

Posted by: mrp at January 26, 2025 04:57 PM (rj6Yv)

106 Halftime, so finished 5 minute prep for dinner and threw it in. Most folks are in illness and appetite recovery (although I'm not quite there), so easy and light is okay...from spouse's Aldi trip...

Pesto baked salmon filet (smaller than normal size b/c well, it can be, so buy what will get eaten)
2 bags of their Sweet Kale salad mix (aka, the one I can eat as is - did I mention easy)
Strawberries and grapes
Pumpkin bread from an Aldi box with a little extra ginger and cinnamon (all about anti-inflammatory here - we've had so much ginger and garlic added to everything the last 2 days)...made this before football

No dessert b/c no one will eat it anyway...they can find a cookie from what dad bought...

Posted by: Nova Local at January 26, 2025 04:58 PM (exHjb)

107 Past 100, so this is amusing.

BREAKING: Following retaliatory measures announced by President Donald Trump Colombian President Gustavo Petro now is offering his presidential plane to help repatriate deportees

https://is.gd/MRdtGP

Posted by: Archimedes at January 26, 2025 04:59 PM (xCA6C)

108 I was kind of lazy this week.

I suppose the best thing I made was a Beef and Ale Stew from Gordon Ramsay.

I modified the recipe a bit. I used Eikstok's Toasted Porter and then also added some red wine cuz that's just the way I roll. It made foe a very rich and delicious gravy.

Gordo's recipe also called for English Mustard Dumpling, which would've probably been good buuuuut I went with potatoes instead.

Vast appreciation and plate licking all around, though the ingrates got to the leftovers the next day before I could and ate it all. 😡

Posted by: naturalfake at January 26, 2025 04:59 PM (iJfKG)

109 Awesome! I put stock in ice cube trays, freeze and then crack into ziplock freezer bags. Super easy
To take out a cube or three.
Posted by: nurse ratched at January 26, 2025 04:49 PM

A good plan. I usually freeze mine flat in 2C doses, then stack it.

Posted by: RedMindBlueState at January 26, 2025 04:59 PM (Wnv9h)

110 It is. The only adjustment I've made with the 5lb. tank is that I close the valve on the tank after each use "just to be sure". I like the 4 pulse carbonization setting, and that uses up a Sodastream cylinder right quick.

It looks like a fill up of a 5 lb bottle is about $27 near me. How many "sodas" would you estimate that will fill?

Posted by: Archimedes at January 26, 2025 05:00 PM (xCA6C)

111 OK, I don't have, nor do I want, an Instapot. I also don't usually have an entire chicken, or bone-in meats to make stock. Not making my own. We all have our limits.

Posted by: Dash my lace wigs! at January 26, 2025 05:00 PM (OX9vb)

112 Oh yeah Baby!
My first shot at Moscow Mules are kickin' it!
Damn I'm good!

Posted by: Diogenes at January 26, 2025 05:02 PM (W/lyH)

113 Thanks for the info, mrp. I notice that your adapter is for the newer pink cannisters. I have the older blue ones and there don't seem to be as many alternatives for that. If anyone has had experience with adapters for the blue cannisters, please share.

Posted by: Art Rondelet of Malmsey at January 26, 2025 05:02 PM (FEVMW)

114 CBD inspired me so I did fried eggs in lots of bacon fat this morning. So good.

Posted by: Duke Lowell at January 26, 2025 05:03 PM (2UnvF)

115 OK, I don't have, nor do I want, an Instapot. I also don't usually have an entire chicken, or bone-in meats to make stock. Not making my own. We all have our limits.
Posted by: Dash my lace wigs! at January 26, 2025 05:00 PM

I like to use little grocery store rotisserie chickens. $5, a few meals, and stock that would be worth more than the whole bird if bought from a store. Economical little birds.

Posted by: RedMindBlueState at January 26, 2025 05:03 PM (Wnv9h)

116 Mezzeta makes a really good jarred marinara. About as good as I can make. Most of their stuff is top notch. I love their shedded pepperoncinis

Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 05:04 PM (WF/xn)

117 Is this the hose and valve assembly you bought?

https://is.gd/GayIWL
Posted by: Archimedes at January 26, 2025 04:53 PM (xCA6C)

Close!

This is the adapter I bought for my E-Terra Sodastream machine:

Soda Terra Machine Co2 Adapter Quick Connector Adapter Plastic Hose Compatible with Terra DUO Art Gaia Series (60inch)

When choosing an adapter, make sure it's compatible with your specific machine. Prices went up a bit, I see.

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

118 Posted by: Dash my lace wigs! at January 26, 2025 05:00 PM (OX9vb)

We can form a club😉 I don't have an Instapot either.

Posted by: FenelonSpoke at January 26, 2025 05:05 PM (L7C/R)

119 I will on occasion make my own stocks but, honestly-

the "Better Than Bouillon" products do just about as good a job and by the time all the cooking and seasoning is done it's tough to tell the difference.

Posted by: naturalfake at January 26, 2025 05:07 PM (iJfKG)

120 > What the hell happened to all the vegetables?
-----
Yea... this. They're particularly shitty this time of year... this year. For some reason.

I'll just blame Mexico...

Posted by: Martini Farmer at January 26, 2025 05:08 PM (Q4IgG)

121 I've made scotch eggs a few times. Always in a skillet with bacon fat. Never tried baking them. They're better when the egg is soft boiled.

Posted by: Biff Pocoroba at January 26, 2025 05:08 PM (Dm8we)

122 I like to fry up some bacon , crumble it up and put it in with the egg yolks , mustard , mayonnaise and salt and pepper when I make deviled eggs.

Posted by: FenelonSpoke at January 26, 2025 05:08 PM (5mM9A)

123 I just use the old crock pot to cook down stock. Do it low and slow and let it take time. Throw in some veggies if you want, for a fuller flavor.

Posted by: Christopher R Taylor at January 26, 2025 05:08 PM (2VST1)

124 "Better Than Bouillon" products do just about as good a job and by the time all the cooking and seasoning is done it's tough to tell the difference.

Posted by: naturalfake at January 26, 2025 05:07 PM (iJfKG)

That stuff is great, IMO.

I am just not great at making sauces of any kind. They'll smell delicious, and then not taste like anything. I can bake, but stovetop cooking doesn't seem to be my forte.

Posted by: Dash my lace wigs! at January 26, 2025 05:10 PM (OX9vb)

125 Thanks for the Fud thread CBD

Tonight the women are going out for sister in law's birthday, so my son and son-in-law will join me for beef stew with root vegetables including beets, turnips, and kohlrabi over hot buttered egg noodles.

Posted by: San Franpsycho at January 26, 2025 05:12 PM (RIvkX)

126 A couple of things that we've found to make a difference when making pizza. First, we use a Nordic Ware perforated pan which allows for a crisp crust without turning it into a cracker. It's inexpensive, made in the USA and has held up well for a couple of years.Second, we grate our own cheddar cheese instead of using the bags of grated cheese. It's cheaper and for us it tastes better without the additives that keep the stuff from clumping up.

As a preference, I like toppings like onions, bell peppers, even olives to be thick or chunky enough to retain some texture although I like pepperoni to get a bit crispy.

Posted by: JTB at January 26, 2025 05:13 PM (yTvNw)

127 It isn't all about flavor. Making your own stock is about knowing what you are putting into your body. Even "organic" stock has crap in it.

Reduce the number of chemicals and additives you put in your body. Inflammatory response will reduce significantly. Eat real food.

Posted by: nurse ratched at January 26, 2025 05:13 PM (mT+6a)

128 I get Giant store pizza dough, I think is very good

Posted by: Skip at January 26, 2025 05:13 PM (fwDg9)

129 Instant's a pretty great tool to have especially if you're short on time.

Not for everything but you can whip up something like a pot roast nice and tender in about an hour or so with the accompanying veg.

Posted by: naturalfake at January 26, 2025 05:13 PM (iJfKG)

130 Thanks for the info, mrp. I notice that your adapter is for the newer pink cannisters. I have the older blue ones and there don't seem to be as many alternatives for that. If anyone has had experience with adapters for the blue cannisters, please share.
Posted by: Art Rondelet of Malmsey at January 26, 2025 05:02 PM (FEVMW)

Just include "blue" and the model name of your machine. It looks to me that if you're in the $35 to 46 ballpark, you should be in good shape.

One thing about the CO2 cylinders is that if you get a tank more than 10lbs capacity, make sure it includes a siphon tube, otherwise you won't get full use of your tank before refilling.

Posted by: mrp at January 26, 2025 05:14 PM (rj6Yv)

131 >>Tonight the women are going out for sister in law's birthday, so my son and son-in-law will join me for beef stew with root vegetables including beets, turnips, and kohlrabi over hot buttered egg noodles.
Posted by: San Franpsycho at January 26, 2025 05:12 PM (RIvkX)
___
Damn. That sounds good. I'd just put all of that on some garlic mashed potatoes.

Posted by: Frasier Crane at January 26, 2025 05:15 PM (TQUmG)

132 Commanders are trading Birds field goals for touchdowns

Posted by: Skip at January 26, 2025 05:15 PM (fwDg9)

133 I make Rice-a-Roni (The San Francisco Treat!) in my 3QT Instant Pot. Saute', then straight to pressure. Perfect results.

Posted by: mrp at January 26, 2025 05:16 PM (rj6Yv)

134 Yep, all the anal-retentive crap about sourdough starter on the internet is BS. Starter doesn't have to be babied. I've had my starter for probably close to 15 years and there have been times when it's sat in the fridge for months without feeding it. Sometimes I've left it with less than a tablespoon's worth of starter in the jar. It may not be ready to go 24/7, but that's easy to overcome with a bit of planning. Now, if you're running a commercial bakery and consistency of end results is of prime importance, then starter maintenance makes sense. But for the home baker making sourdough maybe once a week or less, don't bother. Other than when I first cultivated my starter, I've never thrown any of it away.

YMMV.

Posted by: Average Guy at January 26, 2025 05:16 PM (lPHZZ)

135 I have used the same pizza stone since been here in 1993

Posted by: Skip at January 26, 2025 05:16 PM (fwDg9)

136 Thanks much, mrp.

Posted by: Art Rondelet of Malmsey at January 26, 2025 05:17 PM (FEVMW)

137 And you know I use it often for pizza, Strombolis.

Posted by: Skip at January 26, 2025 05:17 PM (fwDg9)

138 My oldest brother made a salad with root veggies in maple syrup that looked really good but I couldn't eat by that point. This is a good time of year to get stuff like turnips, etc, they tend to store and ship well while stuff like tomatos and cucumbers are from like Southern Boozooland and shipped unripe.

Posted by: Christopher R Taylor at January 26, 2025 05:17 PM (2VST1)

139 For those living in Virginia, the ABC stores carry Frey Bourbon. Didn't expect that. CBD's comment and online reviews indicate it is a good, decent bourbon well worth the 50 bucks. Even though I don't drink a lot I'm tempted to try a bottle.

Posted by: JTB at January 26, 2025 05:19 PM (yTvNw)

140 127 It isn't all about flavor. Making your own stock is about knowing what you are putting into your body. Even "organic" stock has crap in it.

Reduce the number of chemicals and additives you put in your body. Inflammatory response will reduce significantly. Eat real food.
Posted by: nurse ratched at January 26, 2025 05:13 PM (mT+6a)

Agreed...although with the caveat.

If you are using the inflammatory product to get you to eat a 95% anti-inflammatory homemade item, say 10 vegetable soup with chicken, and if you didn't use it, you wouldn't bother and would just eat crap...use the bouillon. It's all about knowing when and how to manage the inflammation-causing products you add to your body.

Not everyone has the same amount of time and money, so making the best choices for health should be preferred. If you can make stock, you should. If you can't, look at other ways to make good choices in your day.

Posted by: Nova Local at January 26, 2025 05:20 PM (exHjb)

141 Yes, indeed, pizza is easy!

Posted by: Lizzy at January 26, 2025 05:20 PM (WbBbu)

142 Pizza stone is fine but i get good results with sheet pan or with cast iron.

Posted by: San Franpsycho at January 26, 2025 05:21 PM (RIvkX)

143 Cheap, carbonated water is great way to stay hydrated during the dry winter months.

Posted by: mrp at January 26, 2025 05:21 PM (rj6Yv)

144 Frey Ranch is an outstanding find. A friend of mine got me a bottle for my birthday last year. You can order it directly from the distillery.

Currently sipping on the Henry McKenna 10 year Bottled in Bond. A good find if you come across it, should run about $65.

Posted by: David Beatty at January 26, 2025 05:23 PM (GAhX+)

145 Agreed, nova!

I get a rotisserie chicken whenever I go
To Costco. Which is about three times a year now that the boys are out of the nest. It feeds me and Lucy for several meals, I freeze a lot of the meat and use the bones to make stock and freeze it. That 4.99 bird is a great value.

Or, if I don't have time, I put the carcass in the freezer to make stock another time. Use EVERYTHING.

Posted by: nurse ratched at January 26, 2025 05:24 PM (mT+6a)

146 Just pulled a pork loin out of the smoker. Gonna make a sammich.

Posted by: Biff Pocoroba at January 26, 2025 05:24 PM (Dm8we)

147 I won't lie, when I saw Frey Ranch Whiskey I was wondering what horrific abomination would combine ranch dressing with whiskey.

Posted by: Christopher R Taylor at January 26, 2025 05:24 PM (2VST1)

148 I found that aged dough made with bread flour has a wonderful whang to it. Let it work at least 24 hours, maybe slightly on the warm side for the pollish or even just the whole batch.

Bread dough made from high protein flour has a lot more exotic aroma going on in the oven, or complex. AP flour, I could never get it to do that, even with lengthy aging. It smells like the Wonderbread bakery, instead of a “real” bakery.

I asked a famous flour vendor why bread flour smells so much better better than AP and the “experts” claimed they never noticed any difference. They aren’t aging the dough a day or two, or something. It’s a major difference in aroma, and color, and flavor

Posted by: Common Tater at January 26, 2025 05:24 PM (SfY1i)

149 I usually make traditional pizza, but sometime I make a white pizza (recipe from Cooking Light in the 90's) that is a combo of ricotta, mozzarella and parmesan (italian seasoning), then caramelized onion on top. A few minutes before it's fully cooked, add thin sliced tomato. Delish!!

Posted by: Lizzy at January 26, 2025 05:24 PM (WbBbu)

150 > Commanders are trading Birds field goals for touchdowns
-------
Yea... they are playing exactly like I recall the Redskins from their conception to... well... today.

Try for 7.... settle for 3
Try for 7.... settle for 3
etc. etc. etc.

The GOP of football. How fitting.

Posted by: Martini Farmer at January 26, 2025 05:25 PM (Q4IgG)

151 That 4.99 bird is a great value.

Its crazy, you can either get KFC for like 30 bucks... or a 5 buck chicken from the local mart. And KFC tastes lame these days anyway.

Posted by: Christopher R Taylor at January 26, 2025 05:25 PM (2VST1)

152 I'm going to try roasting a chicken in a dutch oven.

Posted by: mrp at January 26, 2025 05:25 PM (rj6Yv)

153 Oooh! Scotch Eggs! And some interesting history too!

------------

They were really tasty (and The Wifey used Jimmy Dean Sausage and baked some bread for the breading (used a blender)!

We had a PUB in town called the P.U.B. (Prescott Unique Brewery) that had great ales & food, including Scotch Eggs -- but unfortunately one of the married owners became ill with cancer or the like and they decided to close it down.

Posted by: ShainS -- Make Treason Executable Again! at January 26, 2025 05:26 PM (d+xMp)

154 I'm enjoying a Bib And Tucker 6 year bourbon. It's lovely.

Redemption Rye aged in a rum barrel may have changed my mind about rye.

Posted by: nurse ratched at January 26, 2025 05:26 PM (mT+6a)

155 I loathe every NFL team still alive in the playoffs.
Not sure which I loathe less:

1. Commanders - lane and ghey name. Fuck off.
2. Philadelphia - shithole city
3. Buffalo Bills - blah. Sorry, browndog.
4. Chiefs - Taylor Twit and the refs fix it for them.

A pox on all of them.
LOL

Posted by: Deplorable Ian Galt at January 26, 2025 05:27 PM (ufFY8)

156 >>4. Chiefs - the refs fix it for them.
___

Well, that's what ESPN/Disney likes to peddle.

Posted by: Frasier Crane at January 26, 2025 05:31 PM (TQUmG)

157 I've fallen in love with deviled eggs, since I found this recipe. I wish I knew how to make these damned eggs peel nicely, instead of looking like the moon.

Anyway, here's the recipe:

6 eggs
4 T mayo
1 T dijon mustard
1/2 tsp hot sauce
1/8 tsp cayenne
3/4 tsp sherry vinegar
2 T minced onion
S&P

Mix everything with the egg yolks until well-blended. Pipe into egg white halves. Drizzle with avocado oil and sprinkle with snipped chives. They're heavenly.

Posted by: Miley, okravangelist at January 26, 2025 05:32 PM (w6EFb)

158 I found that aged dough made with bread flour has a wonderful whang to it...

*eyes fat, slow pitch right down the center*

*let's pitch go by thereby keeping food thread all classy and such*

*congratulates self on being classy*

Posted by: naturalfake at January 26, 2025 05:33 PM (iJfKG)

159 That's closer to what deviled eggs used to be like, actually devilish (spicy). I have never made them more spicy, at my age its probably for the best I stay with mild.

Posted by: Christopher R Taylor at January 26, 2025 05:34 PM (2VST1)

160 Right now having a large bowl of popcorn, popped on a Coleman and a big wagner drip drop DO roaster. Cast iron seems to also excel for popped corn, too. Coconut oil is superior flavor I think, and doesn’t tear up my gut the way ersatz industrial greases seem to. Super tasty. Gonna have to hitch up the wagon and head into town for more vittles, maybe stop at the long branch for a beer

Posted by: Common Tater at January 26, 2025 05:34 PM (SfY1i)

161 I never like deviled eggs because they were blah.

Posted by: Miley, okravangelist at January 26, 2025 05:35 PM (w6EFb)

162 I wish I knew how to make these damned eggs peel nicely, instead of looking like the moon.

Posted by: Miley, okravangelist at January 26, 2025 05:32 PM (w6EFb)

The big secret is don't use the freshest eggs. Use eggs that you got at least a week ago.

Posted by: Dash my lace wigs! at January 26, 2025 05:36 PM (OX9vb)

163 149 I usually make traditional pizza, but sometime I make a white pizza (recipe from Cooking Light in the 90's) that is a combo of ricotta, mozzarella and parmesan (italian seasoning), then caramelized onion on top. A few minutes before it's fully cooked, add thin sliced tomato. Delish!!
Posted by: Lizzy at January 26, 2025 05:24 PM (WbBbu)
_______________________________

Yours sounds better than most of the white pizza I've tried throughout the years from Pizzerias. They have a tendency to make the primary ingredient garlic . Massively so.

Posted by: Orson at January 26, 2025 05:36 PM (dIske)

164 I never like deviled eggs because they were blah.
Posted by: Miley, okravangelist
______

Hot sauce will fix.

Posted by: Biff Pocoroba at January 26, 2025 05:37 PM (Dm8we)

165 I wish I knew how to make these damned eggs peel nicely, instead of looking like the moon.

Posted by: Miley, okravangelist at January 26, 2025 05:32 PM (w6EFb)

Put in ice water to stop cooking. Makes the peel easier

Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 05:38 PM (WF/xn)

166 One thing I never figured out. “Part skim low moisture mozzarella” doesn’t belong anywhere a pizza. All it does is burn, and turn into rubber. The real genuine mozz is expensive, but experience has shown for me at least, monterey jack, cheddar, all sorts of cheese toppings are fine. Fresh mozz is a beautiful thing.

Posted by: Common Tater at January 26, 2025 05:38 PM (SfY1i)

167 @ 148

>>>Let it work at least 24 hours, maybe slightly on the warm side for the pollish or even just the whole batch.

Long bulk fermentation times are a major premise to develop flavor in Flour, Water, Salt, Yeast by Forkish.

We make pizza dough with bread flour to a not so special or precise recipe, but at least an overnight fermentation gives it unbeatable flavor.

Posted by: Comrade Flounder, Disinformation Demon at January 26, 2025 05:39 PM (i24o9)

168 >>>>The big secret is don't use the freshest eggs. Use eggs that you got at least a week ago.
Posted by: Dash my lace wigs! at January 26, 2025 05:36 PM (OX9vb)
******
Yes, and get them in cold water as soon as they are done. Peeling them under running water helps too.

Posted by: Rufus T. Firefly at January 26, 2025 05:40 PM (DNU6e)

169 I usually make traditional pizza, but sometime I make a white pizza (recipe from Cooking Light in the 90's) that is a combo of ricotta, mozzarella and parmesan (italian seasoning), then caramelized onion on top. A few minutes before it's fully cooked, add thin sliced tomato. Delish!!
Posted by: Lizzy at January 26, 2025 05:24 PM (WbBbu)

I like to make a White Pizza Margarita style, no onions, just thin sliced tomato and fresh basil leaf on top. Always yummy.

Posted by: naturalfake at January 26, 2025 05:40 PM (iJfKG)

170 Put in ice water to stop cooking. Makes the peel easier
Posted by: Hatari Somewhere on Ventura Highway
_______

And don't just crack. Roll em good on the counter so the entire shell is fractured up.

Posted by: Biff Pocoroba at January 26, 2025 05:40 PM (Dm8we)

171 Fresh eggs will peel easier than older eggs.

Posted by: Common Tater at January 26, 2025 05:41 PM (SfY1i)

172 Made another batch of flat bread with crushed mint and lemon zest.

Posted by: Ben Had at January 26, 2025 05:41 PM (oT+t6)

173 Olive oil - I scored a 3L can of unfiltered Partanna. We're getting off the seed oils in store bought salad dressing.

You pretty much can't avoid them in anything that is processed.

Posted by: Miley, okravangelist at January 26, 2025 05:42 PM (w6EFb)

174 Peeling boiled eggs seems easier after they've cooled a little. I run a stream of water over them while doing it.

Posted by: wifey of ShainS at January 26, 2025 05:42 PM (PRLvG)

175 Slowcooker Ribs, Smashed Potatoes and Peas for dinner, changing up the cocktails and having Margarita's.

Posted by: Thomas Bender at January 26, 2025 05:42 PM (XV/Pl)

176 When I save my starter, I mix it stiff, then cover with a good coating of flour. I've gone six weeks without feeding it. I add water, a little fresh flour and mix when it softens up. And I made whole wheat bread with sunflower seeds this week, using freshly ground wheat.

However, I am not making enchilada sauce. I have a flat of green and one of red from an Azure order. I think it's La Preferida, which is my favorite brand. If you are feeding one person, making a lot of stuff doesn't make sense. I will usethe loaf of bread during the week for breakfast but don't make enchiladas that often.

Posted by: Notsothoreau at January 26, 2025 05:42 PM (NQtI0)

177 Er, yeah. They still suck to peel either way

Posted by: Common Tater at January 26, 2025 05:43 PM (SfY1i)

178 Pizza stone is fine but i get good results with sheet pan or with cast iron.

Posted by: San Franpsycho at January 26, 2025 05:21 PM (RIvkX)

Too messy and unwieldy. I've started using those wire screens like you see used in Pizza joints. Make a thin dough, transfer it, partial cook it, then add toppings and finish for a great pie.

Posted by: Comrade Flounder, Disinformation Demon at January 26, 2025 05:43 PM (i24o9)

179 Hello foodies. Made schnitzel earlier this week. Messy but tasty. Amazing the difference a lower cooking temperature makes.

Posted by: Pete Bog at January 26, 2025 05:43 PM (NUu9j)

180 I peel my eggs under running water.

Posted by: Ben Had at January 26, 2025 05:44 PM (oT+t6)

181 I wish I knew how to make these damned eggs peel nicely, instead of looking like the moon.

Posted by: Miley, okravangelist at January 26, 2025 05:32 PM (w6EFb)

Put in ice water to stop cooking. Makes the peel easier
Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 05:38 PM (WF/xn)

The lovely and adventurous Mrs naturalfake recently bought a little gizmo that punches a pinhole in the bottom of the egg before you boil and it makes the peel come off cleanly every time.

Simple simple.

You can find similar devices on Amazon.

Posted by: naturalfake at January 26, 2025 05:44 PM (iJfKG)

182 I have tried all manner of techniques to make peeling hardboiled eggs (vinegar in the water, salt, etc) and I have found that dumping the hot eggs directly into ice water to cool works best.

Posted by: Christopher R Taylor at January 26, 2025 05:44 PM (2VST1)

183 *gag* the olives overpower everything

Posted by: SamIam at January 26, 2025 05:46 PM (oasF3)

184 So what's a good pizza stone? Any recommendations?
Posted by: Dagwood at January 26, 2025 04:36 PM (CC0N1)

I used to have a Pampered Chef stone that worked really well. Good quality and it seasoned up nicely just from years of use.

When that was gone (it walked away, it didn't break or anything) I picked up a cheap Chinee one from Menards one year when they had a black Friday sale. $5. It had a rougher, i.e. cheaper look and feel to it compared to the PC. But over a couple of years it serves its purpose just fine.

I only use it in a regular oven to maybe make a pizza on or to cook biscuits. 425F is the max I use, don't know what the stone is rated to.

Posted by: haffhowershower at January 26, 2025 05:46 PM (NMT5x)

185 While it will give any good Italian the vapors, yeah I like white pizza as well. Some garlic cheese sauce and chicken is surprisingly good. You just have to expect it to be different than regular pizza, like putting pineapple on it. There are some things that go too far (a lot of the more egregious Californian experiments) but pretty much anything on a flatbread with toppings baked in an oven is pizza-adjacent, at least.

Posted by: Christopher R Taylor at January 26, 2025 05:47 PM (2VST1)

186 https://tinyurl.com/m3bn5h2a

Miley, I have had good luck with the method above. Easy peeling

Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 05:48 PM (WF/xn)

187 172 ... "Made another batch of flat bread with crushed mint and lemon zest."

Ben Had,
Our first batch of your skillet bread worked out great although I will go with a lower heat next time. Do you mix in the lemon zest in the dough or use it as a topping?

Posted by: JTB at January 26, 2025 05:49 PM (yTvNw)

188 How do you "slow-grow" grains? Plants are going to grow at whatever rate suits the prevailing weather and soil conditions.

Posted by: Alberta Oil Peon at January 26, 2025 05:50 PM (8zz6B)

189 OT: The Eagles almost got a TD without scoring a TD - never have I seen 4 offsides, including 2 over the pile, as I just did...and then the Eagles scored fast b/c a 5th offside could be drawn once they were on the 1 inch line...

Football is not often like cooking where being "close enough" gets it done...but it almost did today...

Posted by: Nova Local at January 26, 2025 05:50 PM (exHjb)

190 I should add that the pizza has to be savory, not sweet -- although apparently the first pizza-like recognizable foods in medieval times were apparently more like pastries.

Posted by: Christopher R Taylor at January 26, 2025 05:51 PM (2VST1)

191 White pizza in myhouse is Alfredo sauce , prosciutto and figs

Posted by: Ben Had at January 26, 2025 05:51 PM (oT+t6)

192 OT: Refs can apparently order a TD in what happened, but gave the Commanders one last chance...and I guess the Eagles took pity...

Posted by: Nova Local at January 26, 2025 05:51 PM (exHjb)

193 Oh, and the 6 cheese combination.

Posted by: Ben Had at January 26, 2025 05:52 PM (oT+t6)

194 >>While it will give any good Italian the vapors, yeah I like white pizza
__
Most "good Italians" I've met don't really consider pizza to be Italian food at all.

Posted by: Frasier Crane at January 26, 2025 05:52 PM (TQUmG)

195
Nova,

Glad I don't like football. None of what you said makes any sense to me, lol. It sounds complicated.

Posted by: fourseasons at January 26, 2025 05:53 PM (3ek7K)

196 JTB, I mix it in the dough.

Posted by: Ben Had at January 26, 2025 05:53 PM (oT+t6)

197 Its a dirty food crime and shameful but... I really like Totino's frozen pizza.

Posted by: Christopher R Taylor at January 26, 2025 04:25 PM (2VST1)

It makes a turd. We would get them for a shameful and dirty snack/meal. But then they went all beancountery on them and f'd them all up, with the cheese tasting more like cheese-appearing dough. No more.

Same sort of thing happened to Marie Callender's pot pies.

Bean counters need to be throttled out of existence.

Posted by: Comrade Flounder, Disinformation Demon at January 26, 2025 05:53 PM (i24o9)

198 Posted by: Deplorable Ian Galt at January 26, 2025 05:27 PM (ufFY

I'd quit watching football after the Detroit Lions were out. Heck, many years, that was week 8. Quite a time saver.

I didn't know how much they improved but watched my first games in decades. I was sad they lost. But then again, the world ends when the Lions win the Super Bowl.

I'm indifferent.

Food thread stuff...

Ralphy, who looked at Mom like she was a goddess, is with me. Legally my dog.

He's an older dog. I'm giving him $5 Canadian cans of dog food, trying different varieties and the bastard barely eats.Everything I'm eating now, any cans are 3 cans for 5 bucks at most. And dude is indifferent.

I've added to his $90 bags of dog food, vegetables which he likes, rice, gravy....dude has had tons of gravy.

Expensive cans of food and he's indifferent. Vegetables. Rice. Whatever.

Eats better than me.

Sorry...bèer

Posted by: Stateless...24% - mental state clawing up from 10% at January 26, 2025 05:53 PM (jvJvP)

199 Mrp - the wagner drip drop roasters in cast iron are great for poultry. Designed for oven use (no legs) the domed lid has all these zig-zag casting things that collect the juices and drip or self baste evenly. A regular dutch oven will work too, but it really works great.

Posted by: Common Tater at January 26, 2025 05:54 PM (SfY1i)

200 195
Nova,

Glad I don't like football. None of what you said makes any sense to me, lol. It sounds complicated.
Posted by: fourseasons at January 26, 2025 05:53 PM (3ek7K)

I think it was a 1st ever in football...and I've watched 4 decades...but no team does the brotherly shove at the goal line like the Eagles...

Apparently, you can't purposely take penalties over and over and over and over again...

Posted by: Nova Local at January 26, 2025 05:55 PM (exHjb)

201 Yeah - I grudgingly admit to sneaking a Digiornos frozen once in a while. Convenient for sure. They are laughably small now. More poofy crust than anything, edible I guess.

Posted by: Common Tater at January 26, 2025 05:57 PM (SfY1i)

202 And just to show I can display the proper foodie attitude.

The wheat I use for bread right now is Clark's Cream. It was developed by a local Kansas farmer in the 1930s and was widely grown here. I get mine from Belle Valley Ancient Grains in South Dakota. I also have Red Fife, which is another variety not grown as much. Clark's Cream has a lighter taste and color. Not as high in gluten as some of the modern wheats but rises just fine.

Posted by: Notsothoreau at January 26, 2025 05:58 PM (NQtI0)

203 Apparently, you can't purposely take penalties over and over and over and over again...
Posted by: Nova Local at January 26, 2025 05:55 PM

Whatever.
10 minutes on the clock and the CommandSkins are already in garbage time.

Posted by: Quarter Twenty at January 26, 2025 05:59 PM (dg+HA)

204 196 ...Thanks BH, I've got a bowl of fresh lemons just waiting to be zested. The juice goes in soups, mixed with yogurt, and on beans. As I get older, fresh citrus is more and more appealing.

Posted by: JTB at January 26, 2025 05:59 PM (yTvNw)

205 White pizza in myhouse is Alfredo sauce , prosciutto and figs
Posted by: Ben Had at January 26, 2025 05:51 PM (oT+t6)

My variation of that when I'm being all fancy would be:

I use a 50/50 mix of fig jam and mascarpone as a base sauce.
Top with ricotta and fresh mozzarella, figs. Cook then top with arugula, and prosciutto.

Yum.

Posted by: naturalfake at January 26, 2025 06:00 PM (iJfKG)

206 Our approach to pizza is to make a slightly sticky dough in our old bread maker (7oz high gluten, 5.2 oz water). In 45 minutes you have dough, put on toppings du jour. Preheat stone at 450F convection, use a pull with parchment paper on it (yeah, I know it's not traditional, but it's a helluvalot easier), bake for 9:30 and you get a crisp, chewy crust with just a touch of char. Yum.

Posted by: MichiCanuck at January 26, 2025 06:00 PM (r4F4k)

207 161 I never like deviled eggs because they were blah.
Posted by: Miley, okravangelist at January 26, 2025 05:35 PM (w6EFb)

I have always liked em fine, but I tried a recipe once involving the addition of ranch dressing and bacon and those were pretty damn good.

Posted by: Aetius451AD at January 26, 2025 06:01 PM (bss/y)

208 203 Apparently, you can't purposely take penalties over and over and over and over again...
Posted by: Nova Local at January 26, 2025 05:55 PM

Whatever.
10 minutes on the clock and the CommandSkins are already in garbage time.
Posted by: Quarter Twenty at January 26, 2025 05:59 PM (dg+HA)

As an Eagles fan, this game has made me very happy...

As has no leftovers in my kitchen...

Eagles fans thank the Commanders for beating the Lions for them...

Posted by: Nova Local at January 26, 2025 06:01 PM (exHjb)

209 I'm batch cooking five omelettes for this week's breakfast.
This week they're seasoned with Old Bay.

Posted by: Quarter Twenty at January 26, 2025 06:02 PM (dg+HA)

210 It would be easy to say the refs are favoring the Eagles, but Washington is earning every call they get called on.

Posted by: From about That Time at January 26, 2025 06:02 PM (YOGSa)

211 naturalfake, I really like your fig jam marscarpone combination. I will give that a try. Thank you

Posted by: Ben Had at January 26, 2025 06:03 PM (oT+t6)

212 Waiting for the game to switch off so the movie Heidi can be shown

Posted by: Skip at January 26, 2025 06:03 PM (fwDg9)

213 I keep getting ads for bikini trends in 2025 that will surprise me.
I'm OK with this.

Posted by: From about That Time at January 26, 2025 06:03 PM (YOGSa)

214 e would get them for a shameful and dirty snack/meal. But then they went all beancountery on them and f'd them all up, with the cheese tasting more like cheese-appearing dough. No more.

Probably true, I haven't been able to eat pizza for a while now. When I last got a Totinos, it was under a buck each which was part of their charm.

In their defense, they are struggling to not raise prices, so the quality goes down. Everyone was fighting that the last five years or so.

Posted by: Christopher R Taylor at January 26, 2025 06:04 PM (2VST1)

215
White sauce anchovies and capers

Posted by: Auspex at January 26, 2025 06:06 PM (j4U/Z)

216 This has become a favorite YT channel. They rebuilt an old Montana homesteaders cabin. They don't live in it but do spend time there with the kids,cooking on a woodstove. I thought the molasses drop cakes sounded good but the store was out of eggs. I'll try again this week

https://tinyurl.com/2s36774x

Posted by: Notsothoreau at January 26, 2025 06:07 PM (NQtI0)

217 "I'm enjoying a Bib And Tucker 6 year bourbon. It's lovely.

Redemption Rye aged in a rum barrel may have changed my mind about rye"

Nurse, my Uncle Bob talks about you a lot, but he never told me you were a bourbon fan!

Posted by: Greywolf at January 26, 2025 06:08 PM (uLSOu)

218 212 Waiting for the game to switch off so the movie Heidi can be shown

Posted by: Skip at January 26, 2025 06:03 PM (fwDg9)

That made me laugh.

If you said "Anne of Green Gables", you'd be Canadian.

I don't think any of us are Canadian. We are just trapped in political areas.

Posted by: Stateless...24% - mental state clawing up from 10% at January 26, 2025 06:08 PM (jvJvP)

219 White sauce anchovies and capers
------
🤌🏻

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 26, 2025 06:09 PM (kpS4V)

220 Currently sipping on the Henry McKenna 10 year Bottled in Bond. A good find if you come across it, should run about $65.

Posted by: David Beatty at January 26, 2025 05:23 PM (GAhX+)

Yup. I had a tasting last month and McKenna 10-year came in first! Or second. I don't remember...I might have been a bit tipsy.

It's really good bourbon!

Posted by: CharlieBrown'sDildo at January 26, 2025 06:10 PM (d9fT1)

221 lol..extra slutty olive oil...

Posted by: Mark Andrew Edwards, buy ammo, food, water at January 26, 2025 06:11 PM (xcxpd)

222 I'm enjoying a Bib And Tucker 6 year bourbon. It's lovely.

Posted by: nurse ratched at January 26, 2025 05:26 PM (mT+6a)

I see their bottles a lot around here.

Posted by: CharlieBrown'sDildo at January 26, 2025 06:12 PM (d9fT1)

223 What is sipping?

Posted by: Ben Had at January 26, 2025 06:12 PM (oT+t6)

224 Since Wednesday, been hungry buy just nothing grabbing me to eat. Had my hoagie I made for Wednesday night and it never made it out of the refrigerator. All these days just didn't want it.

Posted by: Skip at January 26, 2025 06:13 PM (fwDg9)

225 Somewhere Dan Snyder is smiling.

Posted by: Quarter Twenty at January 26, 2025 06:13 PM (dg+HA)

226 Costco has had Maker's Mark 46 on sale for $30 after tax. That's a great deal on a tasty bourbon.
I re-discovered 4 Roses Small Batch Select. That is some spicy, tasty bourbon. But it tend to 'stun' my taste buds enough that other bourbons don't taste like...anything. Like Blantons tastes like sake after an ounce of 4 Roses.

So odd...

Discovered this via a blind taste test. The wife and I do them every few weeks on Fridays, as a way to rediscover our booze.

Posted by: Mark Andrew Edwards, buy ammo, food, water at January 26, 2025 06:13 PM (xcxpd)

227 223 What is sipping?
Posted by: Ben Had at January 26, 2025 06:12 PM (oT+t6)

I think it is when people just splash some in the bottom of a cool rocks glass and then wet their lips occasionally.

Posted by: Aetius451AD at January 26, 2025 06:13 PM (bss/y)

228 it was under a buck each which was part of their charm.
—————

I don’t want nothin’ to do with a Pizza that costs a dollar

Posted by: Common Tater at January 26, 2025 06:14 PM (SfY1i)

229 224 Since Wednesday, been hungry buy just nothing grabbing me to eat. Had my hoagie I made for Wednesday night and it never made it out of the refrigerator. All these days just didn't want it.
Posted by: Skip at January 26, 2025 06:13 PM (fwDg9)

That and when everything tastes terrible are versions of a cold I hate.

Posted by: Aetius451AD at January 26, 2025 06:14 PM (bss/y)

230 223 What is sipping?
Posted by: Ben Had at January 26, 2025 06:12 PM (oT+t6)

Me too !

Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 06:15 PM (WF/xn)

231 I don’t want nothin’ to do with a Pizza that costs a dollar
Posted by: Common Tater at January 26, 2025 06:14 PM (SfY1i)

Eh, it is supposed to be like a pizza snack.

Posted by: Aetius451AD at January 26, 2025 06:15 PM (bss/y)

232 Ok, this is getting out of hand

Posted by: Skip at January 26, 2025 06:15 PM (fwDg9)

233 >>>>>207 161 I never like deviled eggs because they were blah.
Posted by: Miley, okravangelist at January 26, 2025 05:35 PM (w6EFb)
*****
A coworker used to make deviled eggs and add wasabi powder to the yolk mixture. That was amazingly good.

Posted by: Rufus T. Firefly at January 26, 2025 06:16 PM (o9LdA)

234 The News services don't seem to no about the Columbian President's pirouette yet.

Posted by: Boss Moss at January 26, 2025 06:16 PM (CcGSP)

235 Love black olives! And homemade pizza and pizza sauce. the more pepperoni the better.

Posted by: Mrs. Leggy at January 26, 2025 06:16 PM (dyL4B)

236 Tom Brady is fixated on calling these guys studs. Young studs, whatever. Shut up Tom.

Posted by: haffhowershower at January 26, 2025 06:16 PM (NMT5x)

237
What is sipping?
Posted by: Ben Had
-----
I think it is when people just splash some in the bottom of a cool rocks glass and then wet their lips occasionally.
Posted by: Aetius451AD

That's alcohol abuse and it needs an immediate intervention.

Posted by: BifBewalski at January 26, 2025 06:16 PM (MsrgL)

238 It's not anything tastes terrible, tasting everything fine, just not overly hungry for anything

Posted by: Skip at January 26, 2025 06:16 PM (fwDg9)

239 The News services don't seem to no about the Columbian President's pirouette yet.

Posted by: Boss Moss

They. Know.

It's better to lie to the rubes.

Posted by: BifBewalski at January 26, 2025 06:17 PM (MsrgL)

240 Skip, I hope you get better soon!

Posted by: Tammy-al Thor at January 26, 2025 06:17 PM (Vvh2V)

241 *****
A coworker used to make deviled eggs and add wasabi powder to the yolk mixture. That was amazingly good.
Posted by: Rufus T. Firefly at January 26, 2025 06:16 PM (o9LdA)

I like them this way as well. I also like them with lots of sweet relish and hot sauce

Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 06:17 PM (WF/xn)

242 Pizza is not hard, because it is forgiving. Most pizza is good to eat.

Pizza is very hard, if you want it to be perfect, whatever perfect means for you.

I couldn't get the crust right until I picked up the trick to develop the gluten while it was still of batter consistency.

I still don't know how to get that New York Pizza oily taste and pockmarked cheese surface.

Posted by: Splunge at January 26, 2025 06:18 PM (afZ9r)

243 A good smoked paprika adds a lot to deviled eggs too.

Posted by: Aetius451AD at January 26, 2025 06:18 PM (bss/y)

244 Eggs are a big part of my South Beach Diet. I wouldn't mind trying those Scotch Eggs. Or deviled eggs.

A few times a week, I scramble up a few eggs with mozzarella and butter. Very nice with my one slice of toast I get a day.

Posted by: Mark Andrew Edwards, buy ammo, food, water at January 26, 2025 06:20 PM (xcxpd)

245 Love black olives! And homemade pizza and pizza sauce. the more pepperoni the better.
Posted by: Mrs. Leggy at January 26, 2025 06:16 PM (dyL4B)

I used to go to a pizza place that somehow super fine chopped the olives and mushrooms. Super good flavor

Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 06:20 PM (WF/xn)

246 241 *****
A coworker used to make deviled eggs and add wasabi powder to the yolk mixture. That was amazingly good.
Posted by: Rufus T. Firefly at January 26, 2025 06:16 PM (o9LdA)

Crumbled bacon , mayo and dijon mustard with a shake of paprika

Posted by: It's me donna at January 26, 2025 06:20 PM (VE6XX)

247 naturalfake, I really like your fig jam marscarpone combination. I will give that a try. Thank you
Posted by: Ben Had at January 26, 2025 06:03 PM (oT+t6)

De nada. 😀

Posted by: naturalfake at January 26, 2025 06:20 PM (iJfKG)

248 95 Be careful when you buy the stock garlic with no label from the supermarket. A lot of that stuff is from china. It’s been bleached and grown in water ridden with bacteria. No bueno.
Posted by: Marcus T at January 26, 2025 04:50 PM (je4M9)

Feces add character!

Posted by: Splunge at January 26, 2025 06:20 PM (afZ9r)

249 Maybe this belongs below in the FWP thread but I got nothing done this weekend!

Thank's Sundance TV Gilligan's Island marathon.......

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 26, 2025 06:20 PM (QGaXH)

250 I have to work Monday night one way or another, and Thursday is my uncle's funeral

Posted by: Skip at January 26, 2025 06:21 PM (fwDg9)

251 Had a fun few days in Nashville. Headed back to the high chaparral. Good BBQ. They do pork very well but all the signs say Texas brisket.

Maybe Texans just spend more.

Posted by: Pete Bog at January 26, 2025 06:22 PM (NUu9j)

252 What is sipping?
Posted by: Ben Had

Well I'm sipping a nice Pinot Noir while waiting for the family to get here.

Posted by: Tuna at January 26, 2025 06:22 PM (oaGWv)

253 >>Tom Brady is fixated on calling these guys studs. Young studs, whatever. Shut up Tom.

I didn't think I could dislike him more when he was playing. He's easily cleared the bar.

He's awful.

Posted by: JackStraw at January 26, 2025 06:22 PM (LkLld)

254
Well I'm sipping a nice Pinot Noir while waiting for the family to get here.
Posted by: Tuna at January 26, 2025 06:22 PM (oaGWv)

Oh, peanut of the night

Posted by: Hatari Somewhere on Ventura Highway at January 26, 2025 06:23 PM (WF/xn)

255 What's a "news service?"

Posted by: Most people at January 26, 2025 06:23 PM (dg+HA)

256 Quarterbacks know the game, but like Theismann, Brady is hard to listen to.

Posted by: Boss Moss at January 26, 2025 06:25 PM (CcGSP)

257 Well I'm sipping a nice Pinot Noir while waiting for the family to get here.
Posted by: Tuna at January 26, 2025 06:22 PM

I'll drink to that!

Posted by: Old Lady Emhoff at January 26, 2025 06:25 PM (dg+HA)

258 Night pine iirc.

Posted by: Boss Moss at January 26, 2025 06:26 PM (CcGSP)

259 Had a fun few days in Nashville. Headed back to the high chaparral. Good BBQ. They do pork very well but all the signs say Texas brisket.

Maybe Texans just spend more.
Posted by: Pete Bog at January 26, 2025 06:22 PM (NUu9j)

Probably, they're tired of "training-wheels BBQ" ( ie. pork) and want to try making the big boy stuff (ie. BBQ brisket).

I applaud their efforts towards improvement.

Posted by: naturalfake at January 26, 2025 06:27 PM (iJfKG)

260 The ELGLES with the wynn!

Posted by: haffhowershower at January 26, 2025 06:28 PM (NMT5x)

261 Quarterbacks know the game, but like Theismann, Brady is hard to listen to.
Posted by: Boss Moss
_____

And Gary Danielson is the worst QB turned commentator by far.

Posted by: Biff Pocoroba at January 26, 2025 06:28 PM (Dm8we)

262 Bills - Chiefs game starts in a few minutes. The refs have already call roughing the passer on the Bills.

Posted by: JackStraw at January 26, 2025 06:30 PM (LkLld)

263 Quarterbacks know the game, but like Theismann, Brady is hard to listen to.
Posted by: Boss Moss

He has gotten better over the season. Almost tolerable now.

Posted by: Diogenes at January 26, 2025 06:32 PM (W/lyH)

264 I hope to see a lot of double romans.

Posted by: Boss Moss at January 26, 2025 06:32 PM (CcGSP)

265 JackStraw - LOL! So true.

Posted by: haffhowershower at January 26, 2025 06:32 PM (NMT5x)

266 Hardly an expert but the best rye I've found is Pikesville 110 proof rye. For some reason the state ABC stores claim it is only periodically available but it used to be a regular on the shelves. Glad I got a couple of bottles back then. At the rate I drink, they will last me a decade or more.

Posted by: JTB at January 26, 2025 06:33 PM (yTvNw)

267 Just finished the roux to add to some pressure-cooker gumbo for dinner.

Posted by: wifey of ShainS at January 26, 2025 06:33 PM (PRLvG)

268 Who’s a better the to beat the eagles at the superbowl? Chiefs or Bills?

Posted by: Jaimo at January 26, 2025 06:33 PM (sOA7y)

269 nurse ratched at 154: "I'm enjoying a Bib And Tucker 6 year bourbon. It's lovely.

Redemption Rye aged in a rum barrel may have changed my mind about rye."

I LOVE Bib and Tucker -- I'm more of a rum drinker now but in my bourbon days that was one of my favorites. Not fancy but it had enough backbone to mix -- made great whiskey sours (I made mine with egg white) and a great scofflaw. But you could sip it neat on ice too, it had no rough edges. Remarkable stuff, great for the price point.

And I'm glad to hear that the Redemption Rye aged in rum barrels is good -- I've never tried it but I bought a bottle for our priest, for Christmas a couple of years ago.

Tonight's rum old fashioned features "Planteray" (Plantation) 20th anniversary, Foursquare 2011, and Rolling Fork rum.

Posted by: Pastafarian at January 26, 2025 06:33 PM (tWGrL)

270 Nurse, my Uncle Bob talks about you a lot, but he never told me you were a bourbon fan!
Posted by: Greywolf

Hey Greywolf!

Your uncle is a dear sweet man and means a lot to me.

And bourbon is awesome.

Posted by: nurse ratched at January 26, 2025 06:34 PM (mT+6a)

271

UNGLAZED terra cotta quarry tiles as a pizza stone are cheap, readily available and really bring the temperature up in the average oven to properly cook a crispy crust, IMHO.

Posted by: J.J. Sefton at January 26, 2025 06:34 PM (x0n13)

272 Who’s a better the to beat the eagles at the superbowl? Chiefs or Bills?
Posted by: Jaimo
__________

I'm going to say an opening line would be Chiefs by 5, Bills by 1 or 2.

Posted by: Biff Pocoroba at January 26, 2025 06:35 PM (Dm8we)

273 >>>Same sort of thing happened to Marie Callender's pot pies.

Bean counters need to be throttled out of existence.
Posted by: Comrade Flounder, Disinformation Demon
---

Callender used to be top choice for frozen food and selection.

Posted by: Braenyard - some Absent Friends are more equal than others _ at January 26, 2025 06:35 PM (TtkQJ)

274
Brady is as much as Raiders GM so he's out soon anyway.

Posted by: Auspex at January 26, 2025 06:37 PM (j4U/Z)

275 So eagles don’t have much of a chance in the superbowl? Good.

Posted by: Jaimo at January 26, 2025 06:37 PM (sOA7y)

276 Hardly an expert but the best rye I've found is Pikesville 110 proof rye.

Posted by: JTB at January 26, 2025 06:33 PM (yTvNw)

Actually, you are the world's expert on JTB's palate, so you know better than anyone.

That's a point I have tried to hammer home for years.

The best X in the world is the one you like the most!

Posted by: CharlieBrown'sDildo at January 26, 2025 06:37 PM (d9fT1)

277 So the Mohomies vs the Allenites?

Posted by: Just tuning in at January 26, 2025 06:37 PM (dg+HA)

278 Costco has had Maker's Mark 46 on sale for $30 after tax. That's a great deal on a tasty bourbon.
I re-discovered 4 Roses Small Batch Select. That is some spicy, tasty bourbon. But it tend to 'stun' my taste buds enough that other bourbons don't taste like...anything. Like Blantons tastes like sake after an ounce of 4 Roses.

So odd...

Discovered this via a blind taste test. The wife and I do them every few weeks on Fridays, as a way to rediscover our booze.
Posted by: Mark Andrew Edwards, buy ammo, food, water at January 26, 2025 06:13 PM (xcxpd)

Maker's Mark 46 is what I drink.

Posted by: mrp at January 26, 2025 06:38 PM (rj6Yv)

279 Frequent feeding of your sourdough starter isn't the only BS pushed by sourdough snobs. There are some others. To wit:

1. You don't need to purchase a pricey authentic San Francisco starter packet. A very hardy sourdough can be homegrown using whole wheat or rye flour, by frequent (every 12 hours) feedings starting with a 1:1 mix of flour/water, initially with a tablespoon of each, gradually building up to a 1/2 cup each of flour and water. Keep this up for 1-2 weeks and you will have a nicely active wild yeast culture. You can begin discarding half of the current batch at each feeding when you get up to about one cup of starter

2. You don't have to make artisanal shapes or slashes, or have a perfectly well-formed ear to make good sourdoughs bread. You can let the dough rise (or proof) in a regular bread pan and bake it in the pan with a single slash down the middle. Tastes just as good and fits the toaster better than a boule.

Posted by: muldoon at January 26, 2025 06:38 PM (991eG)

280 I think if the Eagles are pressed the center situation could do them in.

Posted by: Boss Moss at January 26, 2025 06:38 PM (CcGSP)

281 My first "go to" bourbon is Watershed

Posted by: Ben Had at January 26, 2025 06:39 PM (oT+t6)

282 275 So eagles don’t have much of a chance in the superbowl? Good.
Posted by: Jaimo at January 26, 2025 06:37 PM (sOA7y)
____________________

Actually, despite being an Eagles fan, I have ulterior motives for wanting them to win. If they do, there is a very, very good chance that the City of Philadelphia will have an onslaught of looting and rioting (less likely with Kansas City or Buffalo). I'm curious how Trump will respond to a situation like that now that he has no Effs to give. I doubt he'd ignore it.

Posted by: Orson at January 26, 2025 06:40 PM (dIske)

283 Actually, you are the world's expert on JTB's palate, so you know better than anyone.

That's a point I have tried to hammer home for years.

The best X in the world is the one you like the most!
Posted by: CharlieBrown'sDildo at January 26, 2025 06:37 PM

This is wisdom.

Posted by: RedMindBlueState at January 26, 2025 06:40 PM (Wnv9h)

284
Neighbor brought the bacon wrapped water chestnut appetizer for the game but instead of ketchup brown sugar glaze on the end side did honey-bourbon.

Posted by: Auspex at January 26, 2025 06:41 PM (j4U/Z)

285 I did the wild yeast starter that adds a little orange juice the first couple of days. It keeps it acidic, so you don't get molds.

But I bought my starter because the guy had a great story about how his mom got it from Bodie CA and it was an old gold rush era one that she'd had since the 70s. Sometimes you need to reward good writing. And it is a good starter.

Posted by: Notsothoreau at January 26, 2025 06:41 PM (NQtI0)

286 Braum’s Vanilla Yogurt Malt. The perfect mid-afternoon treat before your late afternoon nap.

Posted by: Eromero at January 26, 2025 06:42 PM (LHPAg)

287 Posted by: muldoon at January 26, 2025 06:38 PM (991eG)

Everything you say is 100% accurate.

Although, I would add that one should make sure to use unbleached flour. And... cutting cool patterns and shapes is fun. Not necessary at all... but fun!

Posted by: CharlieBrown'sDildo at January 26, 2025 06:42 PM (d9fT1)

288 And... cutting cool patterns and shapes is fun. Not necessary at all... but fun!
Posted by: CharlieBrown'sDildo at January 26, 2025 06:42 PM

To quote Chef John, "I like my food pretty."

Posted by: RedMindBlueState at January 26, 2025 06:43 PM (Wnv9h)

289 268 Who’s a better the to beat the eagles at the superbowl? Chiefs or Bills?
Posted by: Jaimo at January 26, 2025 06:33 PM (sOA7y)

If the refs call it even, the Eagles probably struggle more with the Bills - they are way more balanced on offense.

But refs spot KC at least 2 15 yard calls and 2 PIs a game, so about 14 points, and that's hard to beat.

I'd rather have Bills/Philly just b/c I wouldn't mind either team winning...I mean, I would...but KC, after the last 2 playoff game ref gifts, would piss me off...

Posted by: Nova Local at January 26, 2025 06:44 PM (exHjb)

290 Target is rooting for whoever is playing the Eagles.

Posted by: Boss Moss at January 26, 2025 06:44 PM (CcGSP)

291 Is Tay-Tay at the game? If she is, I'm gonna just track the game online.

Posted by: IrishEi at January 26, 2025 06:45 PM (3ImbR)

292 I can't watch cbs on my phone.

Posted by: Boss Moss at January 26, 2025 06:46 PM (CcGSP)

293 I've been making a lot of lasagna with whatever I have on hand. Used spinach and yellow squash in the latest to make room in the freezer.

For tomato sauce, I pull a can of diced tomatoes from the pantry. I drain out the juice for another use and pulse the remainder with an immersion blender. Then I mix it in oil, oregano, garlic - whatever is handy.

In a pinch, I used leftover homemade salsa casera (which also is a good base for meatball soup).

Posted by: NaughtyPine at January 26, 2025 06:48 PM (Hxs/N)

294 Birds seem to be playing pretty well

Posted by: Skip at January 26, 2025 06:50 PM (fwDg9)

295 Penalty.

Posted by: Boss Moss at January 26, 2025 06:50 PM (CcGSP)

296 Damn. That was too easy Bills.

Posted by: JackStraw at January 26, 2025 06:50 PM (LkLld)

297 I'd rather have Bills/Philly just b/c I wouldn't mind either team winning...I mean, I would...but KC, after the last 2 playoff game ref gifts, would piss me off...
Posted by: Nova Local
___________

Last 2? It goes back years. They gave them an extra down against my Bengals in 2023, among other bullshit calls in that game.

And I think Mahomes is a little light in the loafers. There, I said it.

Posted by: Biff Pocoroba at January 26, 2025 06:51 PM (Dm8we)

298 Hey CBD and all y'all....Love your pizza and all your food awesomeness. I'm about to cook a ribeye dinner for some new Christian friends. But OT for just a sec sorry...football sorry more...

These KC receivers seem to be doing a lot of dancing after regular catches. Back in the Angeles League where I played HS...against schools like Mater Dei and Bishop Amat among others...you would get laid the fk out for doing stuff like that. I'm looking forward to seeing the D respond!

Posted by: NC Ref at January 26, 2025 06:52 PM (ymv7F)

299 Some KHunt just scored a touchdown.

Posted by: Boss Moss at January 26, 2025 06:52 PM (CcGSP)

300 CBD-

sent you a picture

Posted by: muldoon at January 26, 2025 06:53 PM (991eG)

301 CBD, Thanks to you and all the commenters for a great food thread. Lots of good information to use. (Starting with learning about that Frey Ranch Bourbon.)

Posted by: JTB at January 26, 2025 06:53 PM (yTvNw)

302 The dog's not eating.

Screw him. We're all depressed. He has the most expensive food of any dog my parent's ever had. $90 dollar bags of food, 5$ plus Canadian cans of food. Heated up vegetables and rice. We went through a ton of gravy. Screw him.

I did everything.

We'll see how he feels tomorrow..

The cats aren't going out tonight either. They have food and water. And have gained a lot of weight since being with me. Not fat. But very sturdy..

Apparently tonight is for me.

The cats are scratching at the windows.
I'm going to bed.

Posted by: Stateless...24% - mental state clawing up from 10% at January 26, 2025 06:53 PM (jvJvP)

303 The history of Bodie is …. Interesting. Most of it burned a long long time ago but quite a lot remains. It gets colder than hell there , didn’t know it could get below zero in California. Ghost towns and old structures fascinate me. There is a sadness or melancholy that go with them. To think an isolated dilapidated farmhouse, that was someone’s hopes and dreams and wondering about the stories and drama it saw. It ain’t sayin’ nothin’ but sometimes maybe it gets the vibe across.

Posted by: Common Tater at January 26, 2025 06:55 PM (UWyNf)

304 Although, I would add that one should make sure to use unbleached flour. And... cutting cool patterns and shapes is fun. Not necessary at all... but fun!
Posted by: CharlieBrown'sDildo at January 26, 2025 06:42 PM (d9fT1)

Either my dough is too soft/wet, or my razor is not sharp enough, but I can't get a good cut on my sourdough. It just drags through.

I just end up snipping the top with scissors. It's fine.

Posted by: Dash my lace wigs! at January 26, 2025 06:55 PM (OX9vb)

305 False start?

Posted by: Boss Moss at January 26, 2025 06:55 PM (CcGSP)

306
I have to admit that Portnoy has influenced how I make pizza, now favoring a thin crisp crust.

Posted by: Auspex at January 26, 2025 06:56 PM (j4U/Z)

307 It ain’t sayin’ nothin’ but sometimes maybe it gets the vibe across.
Posted by: Common Tater at January 26, 2025 06:55 PM (UWyNf)

Feel exactly the same way about abandoned places.

Posted by: Aetius451AD at January 26, 2025 06:56 PM (bss/y)

308 Raw beef for doggies should be welcomed, no?

Posted by: Common Tater at January 26, 2025 06:56 PM (UWyNf)

309 Raw beef for doggies should be welcomed, no?
Posted by: Common Tater
__________

I did the raw bone-in chicken diet with one of my dogs. They evolved from scavengers.

Posted by: Biff Pocoroba at January 26, 2025 06:58 PM (Dm8we)

310 Just don't get near them after you give them meat.

Posted by: Boss Moss at January 26, 2025 06:58 PM (CcGSP)

311 I think we pay more for the dog's food (Farmer's Dog brand) than we do on people food.

Posted by: Weasel at January 26, 2025 06:58 PM (lG3Q4)

312 311 I think we pay more for the dog's food (Farmer's Dog brand) than we do on people food.
Posted by: Weasel at January 26, 2025 06:58 PM (lG3Q4)

I definitely pay more to feed this pride of wildcats than I do to feed people! But look at those fuzzy faces. 😀

Posted by: Piper at January 26, 2025 07:00 PM (QzINz)

313 Yup, on the way into Canyonlands NP, there is a few structures that remain of some type of commune or something that was maybe a little strange even by Utah standards. “Home of Truth” or some BS like that. It always just sort of gave me the heebie jeebies, especially at night. Just not happy vibes. Probably just my imagination, don’t believe there are any bad tales associated with it.

Posted by: Common Tater at January 26, 2025 07:01 PM (UWyNf)

314 When I go to these ruined buildings, I like to think about how proud the local people were when it was new, It was a sign that their town was growing and they had a bright future. They just didn't anticipate the Great Depression, which was the final straw for many places here

Posted by: Notsothoreau at January 26, 2025 07:02 PM (NQtI0)

315 311 I think we pay more for the dog's food (Farmer's Dog brand) than we do on people food.

Posted by: Weasel at January 26, 2025 06:58 PM (lG3Q4)

Yeah.

Seriously and Ralphy is never happy.

But Gun Threads make everything better!

Posted by: Stateless...24% - mental state clawing up from 10% at January 26, 2025 07:03 PM (jvJvP)

316 Pizza!
I'm doin' one right now!!!

To improve the crust, cook the pizza on a piece of 1/4" (or thicker, but it gets HEAVY pretty quickly) steel plate. It works far better than on of those fragile pizza stones, and will ensure that your crust gets that wonderful crispiness you love. It will also help that pizza to cook much more quickly in an ordinary oven.

Posted by: DaveK at January 26, 2025 07:04 PM (23/Zl)

317 These KC receivers seem to be doing a lot of dancing after regular catches. Back in the Angeles League where I played HS...against schools like Mater Dei and Bishop Amat among others...you would get laid the fk out for doing stuff like that. I'm looking forward to seeing the D respond!
Posted by: NC Ref at January 26, 2025 06:52 PM (ymv7F)

*clears throat*

Posted by: Taggart at January 26, 2025 07:09 PM (Aqu9a)

318
Hey Greywolf!

Your uncle is a dear sweet man and means a lot to me.

And bourbon is awesome.

Nurse, he's a wonderful guy. I love his stories of your life. I'm a Healthcare worker as well so I understand the struggle.

Posted by: Greywolf at January 26, 2025 07:10 PM (uLSOu)

319 Some KHunt just scored a touchdown.

Posted by: Boss Moss at January 26, 2025 06:52 PM (CcGSP)

A couple years ago I made a lot of jokes about how much logprof must love playing with his KHunt who scored all over me one week. Yes I have a poor combination of middle school boy and Dad jokes.

Posted by: NC Ref at January 26, 2025 07:11 PM (ymv7F)

320 Rookie mistake. You hate to see it.

Posted by: Boss Moss at January 26, 2025 07:15 PM (CcGSP)

321 Tater I've been to Bodie what an interesting place!

Posted by: NC Ref at January 26, 2025 07:19 PM (ymv7F)

322 303 The history of Bodie is …. Interesting. Most of it burned a long long time ago but quite a lot remains. It gets colder than hell there , didn’t know it could get below zero in California. Ghost towns and old structures fascinate me. There is a sadness or melancholy that go with them. To think an isolated dilapidated farmhouse, that was someone’s hopes and dreams and wondering about the stories and drama it saw. It ain’t sayin’ nothin’ but sometimes maybe it gets the vibe across.
Posted by: Common Tater at January 26, 2025 06:55 PM (UWyNf)

Bodie sits at 9000' elevation in the eastern Sierra. Many people just walked away from their homes possessions so it's just like a window into the past. Fascinating place to spend an afternoon just wandering around....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 26, 2025 07:20 PM (QGaXH)

323 There’s a British themed pub in Lake Jackson, Texas that serves great scotch eggs. Never heard of them before going there. So good!

The name is the Wayside Pub.

Posted by: Advo at January 26, 2025 08:42 PM (jO4mz)

324 I don't like pepperoni, so I don't put it on pizza. You can have my share. To my taste, the best pizza crust has lots of corn meal in it - corn meal, and butter. And if you can find mozzarella made with buffalo milk, use it: the taste is *amazing*.

Posted by: Nemo at January 26, 2025 09:44 PM (vu1/G)

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