Food Thread: Baah, Baah, Fat Sheep, Get Onto My Grill!

For whatever reason, lamb isn't particularly popular around these parts. Sure, during holidays I see a bit more of a selection, but aside from a few packs of loin chops and some boneless legs, it is slim pickings.

But I like lamb, and buy it when I see something good. Unfortunately the last several times I bought lamb it was underwhelming. a bit too fatty... a bit too gamey, a bit too tough. And that's not surprising, since most of the lamb around here is commodity lamb from Australia or New Zealand. It's not bad, it's just not that good.

So imagine my surprise when I walked past the sad, small corner of the butcher's display at my favorite market and saw some lamb shoulder chops with "AMERICAN" labels on them! What the hell... why not!

And there was great joy at Chez Dildo that night! Delicious! I trimmed out a couple of pieces of fat, then salt, pepper, garlic, Rosemary and olive oil. That's it. I let it marinate for a couple of hours, and then grilled them on a hot fire for about six-eight minutes.

The meat was relatively tender, it didn't have that greasy, gamey flavor, and it was flavorful. It was absolutely better than the typical Australian stuff I have become used to around here.

I am hoping that this wasn't a glitch in the matrix and that they will be carrying more American lamb. But I will have a chat with the manager just in case. I am looking forward to finding those little loin chops that are an absolute hoot to cook and eat, and maybe if I can get a second mortgage, a rib rack!

******
I am all for people being able to eat and drink what they want. Well... except for maple syrup on French Toast, but that's a discussion for another day!

Raw milk is probably the biggest issue in the United States when it comes to meddlesome government drones telling us what we can't drink for breakfast. So when I see that our rights are being respected, I am pleased... sort of.

North Dakota House advances bill to allow the sale of raw milk to consumers

But raw milk is absolutely more dangerous than pasteurized milk, and people get sick, and sometimes die, wherever it is allowed. Like in France!

I am torn between a rational respect for straightforward food safety regulations, and my profound disgust with an overweening government that is absolutely convinced that everything they do is correct. And that means that they will send SWAT teams to farms to stop them from selling milk!

I'm tending toward more freedom.

******

I wonder what it was about this wine that caught my eye?

I've actually had it. It's not bad, sort of a generic Sonoma County Cabernet.

And look what I found!

I wonder which one is better?

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My mom made Brunswick stew a few times, and while I would love to say that I remember it fondly, I...um...don't. I do remember that it was made because my dad brought a ton of pulled pork back from North Carolina, and Brunswick Stew is the natural progression. I think it's in the Bible.

This recipe looks like a classic. Traditional Brunswick Stew With Pork and Chicken.

Anyone have an old family recipe? Or is it like biscuits...everyone has a recipe!

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My go-to recipe for chocolate chip cookies is great! I usually have some in the freezer, just ready to go on a moment's notice. One of my SiLs thinks I have some ultra-secret special recipe from the ruins of the original Tollhouse, and I'm not sharing it with her because I am an evil and perverse cook.

The truth is that I use the recipe on the back of the Nestle's chocolate chip bag. But she doesn't believe me.

Let's face it, fresh chocolate chip cookies are great, regardless of the recipe. Sure, there are probably a few crappy recipes out there, but most of them are pretty much the same.

So when I see this sort of stuff, I just roll my eyes. Martha Stewart Fired Me Cookies

Apparently these are the best cookies in the history of the world.

Somebody make a batch and get back to us!

******
Oh good, a food writer is fixing a nonexistent problem!

Bacon in a Hurry: How to Make Homemade Bacon in Just 48 Hours!!

First, there are lots of steps in his process, so you won't be saving any time. It's just compressed into a frenetic day. Second, using a brine injector rather than simply brining the pork belly is not going to produce consistent brining. Third, he didn't do a comparison with traditionally-made bacon, so this is sort of silly. Fourth, he doesn't address the real issue, which is that he is a sh*tty planner, and should have started his regular bacon recipe a week before.

Yeah, this article irritated me.

******

[Yes, It's a repeat, but it makes me laugh]

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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 St

Posted by: Mr Aspirin Factory, red heifer owner at February 02, 2025 04:01 PM (dR6yv)

2 Food fight

Posted by: Skip at February 02, 2025 04:01 PM (fwDg9)

3 Munchies

Posted by: Martini Farmer at February 02, 2025 04:02 PM (Q4IgG)

4 Never tried either wine, now see if there is a Mary-Ann and a Ginger wine

Posted by: Skip at February 02, 2025 04:03 PM (fwDg9)

5 But raw milk is absolutely more dangerous than pasteurized milk, and people get sick, and sometimes die, wherever it is allowed. Like in France!

One would think that consumption of mass quantities would make you immune.

Posted by: Archimedes at February 02, 2025 04:04 PM (xCA6C)

6 Making pizza later, this night work has my meal times all screwed up.
At least had 2 cups of coffee today, more than I have had in over two weeks

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

7 Crossbow is much better for vampire removal.

Posted by: Boss Moss at February 02, 2025 04:04 PM (KWujZ)

8 Somehow only 3 people eating here tonight. 3 are going to a young adult mass and having an Irish dinner. A 4th is going to youth group (and I did make a fruit tray and chocolate cake for him the bring), so it's just the youngest and the spouse.

I gave him full decision on dinner, so it's Trader Joe's orange chicken, onion rings, a pickle salad bag (it's got tons of real non-lettuce salad ingredients, so I allowed the onion rings), and strawberries.

No dessert. I have another youth group fruit tray and bake coming tomorrow (they get cereal bars b/c I let the kid decide), so no need for extra baking. That, and the girl will be baking me a fresh sourdough tonight and the spouse will be beer brewing, so no room in the kitchen...

Posted by: Nova Local at February 02, 2025 04:06 PM (exHjb)

9 Grilled cheese sandwich and Campbells Spicy Tomato Soup for dinner tonight. It's been an age since I had grilled cheese.

Posted by: Tuna at February 02, 2025 04:06 PM (oaGWv)

10 For my money, Colorado lamb is the best. I don't know of any better in the US, it beats the crap out of that Australian stuff. I think because the CO farmers don't bang the sheep, so the lambs aren't freakish hybrid chimera, but that's just a guess.

Posted by: Yudhishthira's Dice at February 02, 2025 04:07 PM (0l8OY)

11 Range day was yesterday for a change instead of Sunday so I'm here!
I use lamb shoulder to make lamb Vindaloo. Pataks makes a Vindaloo sauce that is pretty good although spicy. Or I do Rogan Josh from scratch that uses yogurt to tone it down a bit. Onions, mushrooms, peppers in the sauce. Basmati rice and tiny samosas I buy at Trader Joes.

Posted by: sharon(willow's apprentice) at February 02, 2025 04:08 PM (t/2Uw)

12 Just had a stout made with Graeter's black raspberry chocolate chip ice cream. And Graeter's also has a limited release ice cream made with Skyline Chili spices and oyster crackers. Got a pint in the freezer for later. Gonna put some hot sauce on it.

Posted by: Biff Pocoroba at February 02, 2025 04:08 PM (Dm8we)

13 I think the recent trend of trimming chops and steaks so they have a bone "handle" sticking out is unbelievably effete.

Unless you're going to use the handle to pick it up and eat it caveman/Henry VIII style, in which case carry on.

Posted by: Rodrigo Borgia at February 02, 2025 04:09 PM (W5ArC)

14 A long time ago when I was a kid lamb was relatively cheap.
I don't think I've had lamb as an adult.

Posted by: Boss Moss at February 02, 2025 04:09 PM (KWujZ)

15 I used to wonder “why don’t people just eat mutton, why eat sweet little lambs?” And then I tasted mutton, and tasted lamb, and went “Oh, that’s why.”

Posted by: Tom Servo at February 02, 2025 04:10 PM (Md44Z)

16 > 14 A long time ago when I was a kid lamb was relatively cheap.

I thought kids were goats?

Posted by: Rodrigo Borgia at February 02, 2025 04:10 PM (W5ArC)

17 I saw Unbelievably Effete open for Butthole Surfers at Burning Man.

Posted by: Archimedes at February 02, 2025 04:10 PM (xCA6C)

18 think the recent trend of trimming chops and steaks so they have a bone "handle" sticking out is unbelievably effete.

Unless you're going to use the handle to pick it up and eat it caveman/Henry VIII style, in which case carry on.

------

Never tried them. Proponents say the extra marrow makes it taste better, but I'm skeptical if that's not a sales pitch.

Posted by: Yudhishthira's Dice at February 02, 2025 04:11 PM (0l8OY)

19 I thought kids were goats?

and liddle lamzy divey

Posted by: Archimedes at February 02, 2025 04:11 PM (xCA6C)

20 I grew up in New Mexico, and I spent a lot of time in Middle Eastern and Central Eurasian countries. These are all lamb-centric regions. I love beef the best, but... lamb, lamb, lamb... yes please.

Posted by: goatexchange at February 02, 2025 04:11 PM (hyS0X)

21 Yeah, mutton is one of those things that's kinda gnarly if you haven't grown up eating it.

See also: that Icelandic seafood product made by burying a dead shark on the beach for a few months.

Posted by: Rodrigo Borgia at February 02, 2025 04:11 PM (W5ArC)

22 14 A long time ago when I was a kid lamb was relatively cheap.
I don't think I've had lamb as an adult.
Posted by: Boss Moss at February 02, 2025 04:09 PM (KWujZ)

It's good - you should try it again.

And honestly, if you Aldi shop, the lamb is on par with the beef prices. Like, I have 2 lbs of ground lamb in my freezer, bought for under $6/lb. With my kid volunteering in a greenhouse and bringing how tons of lettuce now, I was considering an attempt at an Asian lettuce cup with lamb (since I normally do a ground lamb eggplant tomato harissa dish, but that doesn't use lettuce)...

Posted by: Nova Local at February 02, 2025 04:12 PM (exHjb)

23 Brunswick Stew used to be a big deal in family style restaurants like Dillard’s in NE Georgia. I always put mine over rice cause I is a geechie.

Posted by: Eromero at February 02, 2025 04:12 PM (LHPAg)

24 Hey CBD!

Wanted to tell you that I was at our ABC store and there were several bottles of the Frey Ranch bourbon you talked about last week. Picked up a bottle of that along with a Fox and Oden double oaked bourbon.

I like the Frey. It seems pretty well put together, though I kind of think there's more potential to it as Frey gets more experience. That doesn't mean this is a bad bottle, far from it.

The Fox and Oden was a bit of a splurge especially since I didn't know a lot about it. But WTH. It is quite good too, lots of oak (obviously) and complex flavors, but it's not overwhelming. Looking on the internet after I tried some and it looks like it's a company that outsources distilling to MGP. Not sure what to make of it nor do I really care as long as I like it.

Last bit, I'm impatient that Virginia has the whole Alcoholic Beverage Control thing. Prices are fair at least, but I miss the whole American Gradfiti liquor store vibe.

Posted by: WitchDoktor at February 02, 2025 04:12 PM (zy08Q)

25 I've bought rack of lamb at Costco, and thought it was delicious - not really an overly strong gaminess, although perhaps that's because I haven't had American.

Posted by: Archimedes at February 02, 2025 04:12 PM (xCA6C)

26 > Never tried them. Proponents say the extra marrow makes it taste better, but I'm skeptical if that's not a sales pitch.
Posted by: Yudhishthira's Dice at February 02, 2025 04:11 PM (0l8OY)

I figured it was just so they could sell you extra bone at meat prices.

Posted by: Rodrigo Borgia at February 02, 2025 04:12 PM (W5ArC)

27 Those lactating North Dakotan savages would suckle their own teets if they could reach them.

Never turn your back on a North Dakotan.

Posted by: Rev. Wishbone at February 02, 2025 04:12 PM (hXQfZ)

28 19 Don't let tgem pull the wool over your eyes.

Posted by: Boss Moss at February 02, 2025 04:13 PM (KWujZ)

29 Lamb has always been pricier than beef in my lifetime. When I first went to Israel where lamb is cheap and beef is cripplingly expensive, I thought the world was upside down.

Posted by: Yudhishthira's Dice at February 02, 2025 04:13 PM (0l8OY)

30 Whatever happened to goat stew? We had it when I was a kid and it was great. (I realize most people won't believe this.)

Posted by: Meade Lux Lewis, Domestic Terrorist at February 02, 2025 04:13 PM (paSBy)

31 Do they use groundhogs in New Jersey style Brunswick Stew, CBD?

Posted by: Eromero at February 02, 2025 04:13 PM (LHPAg)

32 Last bit, I'm impatient that Virginia has the whole Alcoholic Beverage Control thing.

Governor McDonnell was going to get rid of the ABC stores and convert to private stores, but that got dropped for reasons.

Posted by: Archimedes at February 02, 2025 04:15 PM (xCA6C)

33 I am hoping to add some lambs to my critter set this year; they can fatten up by mowing my lawn.

Posted by: Helena Handbasket at February 02, 2025 04:15 PM (Vqx30)

34 It was “empty the refrigerator weekend”, so yesterday I had deep-fried potato, onion, jalapeño, and garlic. Inspired by last week’s thread, I put an over-easy egg on top.

Relaxed afterward with a couple of drinks made with lime juice.

No potato left, so today I had deep-fried onion, serrano, and garlic with an over-easy egg on top.

That finished up the veggies but not the eggs, so I’m about to head down to make a lime zabaglione. And whatever’s left goes into a drink.

On topic, I had some very nice lamb jalfrezi Thursday at a local restaurant: stewed with ginger, garlic, onion, tomato, bellpeppers and of course Indian spices. Hard to go wrong with that unless you screw up the lamb, which they did not.

Posted by: Stephen Price Blair at February 02, 2025 04:16 PM (EXyHK)

35 > Grilled cheese sandwich and Campbells Spicy Tomato Soup for dinner tonight. It's been an age since I had grilled cheese.
---------
There is nothing better than this on a cold, winter day/night.

Except Bourbon.

Posted by: Martini Farmer at February 02, 2025 04:16 PM (Q4IgG)

36 >>>Do they use groundhogs in New Jersey style Brunswick Stew, CBD?

Posted by: Eromero

>In NY, they drop the groundhog on his head to tenderize him a bit.

Posted by: Rev. Wishbone at February 02, 2025 04:16 PM (hXQfZ)

37 Sheep and goats are more popular in places like the Middle East, the British Isles, and Australia because humping them is a lot safer than trying to hump cattle or horses.

Which reminds me there was some pervert a number of years ago who got killed by letting a stallion fuck him in the ass.

Now, just how messed up would you have to be to even think that was remotely a good idea?

Posted by: Rodrigo Borgia at February 02, 2025 04:17 PM (W5ArC)

38 32 My truck is so old I only have to pay the remnant of the city sticker tax. Personal property tax is nada.

Posted by: Boss Moss at February 02, 2025 04:17 PM (KWujZ)

39 Goat's Head Soup was a great Rolling Stones album.

Posted by: Rodrigo Borgia at February 02, 2025 04:18 PM (W5ArC)

40 Now, just how messed up would you have to be to even think that was remotely a good idea?

I don't want to talk about it.

Posted by: The Stallion at February 02, 2025 04:18 PM (xCA6C)

41 Goats are fine. They're like sheep. Kid is delicious. Nanny is ok. Billy goats taste... edible.

Posted by: Yudhishthira's Dice at February 02, 2025 04:18 PM (0l8OY)

42 39 It wasn't bahhd.

Posted by: Boss Moss at February 02, 2025 04:18 PM (KWujZ)

43 > Billy goats taste... edible.
Posted by: Yudhishthira's Dice at February 02, 2025 04:18 PM (0l8OY)

Like most male animals, they taste way better if they've been castrated at an early age.

Posted by: Rodrigo Borgia at February 02, 2025 04:20 PM (W5ArC)

44 I am hoping to add some lambs to my critter set this year; they can fatten up by mowing my lawn.
Posted by: Helena Handbasket at February 02, 2025 04:15 PM (Vqx30)

Goats are better for that. Sheep will often tear the roots out til you have a big ass mud pit instead of grass.

Posted by: Yudhishthira's Dice at February 02, 2025 04:20 PM (0l8OY)

45 I made a lasagna from freezer findings:
ground beef, summer squash sliced thin, sour cream, Mexican-style shredded cheese, roasted tomatoes, and dried garlic. It was watery when I cut the first slice, so I drained it to one side and put chickpea noodles there to soak up the moisture. Sounds weird, tastes good.

Also made "sandwich bread" with 3 cups of self-rising flour and a 1 & 3/4 cups of vanilla yogurt. 45 minutes at 390 or so. (My oven is no longer true to temperature.)

Posted by: NaughtyPine at February 02, 2025 04:20 PM (IMYkY)

46 That's what puts the steer in steerolize.

Posted by: Boss Moss at February 02, 2025 04:21 PM (KWujZ)

47 I had a lamb shoulder steak the other night. Sort of a weird cut, if you ask me. Bone in the middle? Small, but it was hard to gnaw on afterwards.

Posted by: Martini Farmer at February 02, 2025 04:21 PM (Q4IgG)

48 There's a working farm a couple of miles from me that sells their grass fed lamb. It's good.

Posted by: JackStraw at February 02, 2025 04:22 PM (LkLld)

49 Remember Euell Gibbons?

There was a story in one of his books about shooting a groundhog that had been raiding his vegetable garden.

Being Euell Gibbons, he decided to try eating it.

"It wasn't bad. I was almost enjoying the flavor. The trouble was that I was still almost enjoying the same bite five minutes later."

He concluded that any repetition would need to involve a young chuck rather than a tough adult.

Posted by: Rodrigo Borgia at February 02, 2025 04:23 PM (W5ArC)

50 Which reminds me there was some pervert a number of years ago who got killed by letting a stallion fuck him in the ass.

Now, just how messed up would you have to be to even think that was remotely a good idea?
Posted by: Rodrigo Borgia at February 02, 2025 04:17 PM (W5ArC)

---

"I've never had a problem with it."

-Queen Catherine II

Posted by: WitchDoktor at February 02, 2025 04:23 PM (zy08Q)

51 Let there be jubilation and singing among the people. The grocery where we do most of our shopping now (Food Lion), as of this week, carries Blue Bell ice cream.

The few times we have found it the stuff it was excellent. I should talk to the manager to make sure he is aware of the magnitude of this momentous event.

Posted by: JTB at February 02, 2025 04:23 PM (yTvNw)

52 Remember Euell Gibbons?

I remember the jokes about Mrs. Euell Gibbons.

Posted by: Archimedes at February 02, 2025 04:24 PM (xCA6C)

53 https://www.chompslurrpburp. com/lettuce-cups-with-minced-lamb-in-hoisin-sauce/

For anyone who wanted to be inspired by a ground lamb Asian lettuce cup.

I won't be following this as is when I make it, but I think I like the vibe of the recipe, so one of these days I'm gonna make a version...since I have the guest who dislikes vinegar, I already know I'm gonna swap the vinegar for lime juice...

Posted by: Nova Local at February 02, 2025 04:25 PM (exHjb)

54 > I remember the jokes about Mrs. Euell Gibbons.
Posted by: Archimedes at February 02, 2025 04:24 PM (xCA6C)

Yep, people made fun of him, but the dude really did know his stuff about living off wild plants and game.

A pretty good writer, too.

Posted by: Rodrigo Borgia at February 02, 2025 04:25 PM (W5ArC)

55 I did a leg of lamb just a couple weeks ago for son#1.

Rubbed it with garlic, smashed with salt, rosemary and Dijon mustard, black pepper. Added a little olive oil. Roasted to medium rare and served with homemade tzatziki, pita, kalamata olives, tomato, red onion, feta and arugula.

Leftovers were cubed and cooked with Thai green curry and coconut milk.

Really good.

Posted by: nurse ratched at February 02, 2025 04:25 PM (2ZBXn)

56 >>> 44
==
Goats are better for that. Sheep will often tear the roots out til you have a big ass mud pit instead of grass.
Posted by: Yudhishthira's Dice at February 02, 2025 04:20 PM (0l8OY)

My goats are slackers - they didn't keep the grass down in their pasture. I plan to keep the sheeps in a movable pen so they can't get too destructive in one spot, although not that you mention this, there are a couple places where I wouldn't mind if they ripped up everything. Could even use them as 'organic' tillers for to prep for a veggie garden; they'd fertilize it too!

Posted by: Helena Handbasket at February 02, 2025 04:26 PM (Vqx30)

57 "I've never had a problem with it."

-Queen Catherine II
Posted by: WitchDoktor at February 02, 2025 04:23 PM

Joking aside, I can't believe how many people drag out this Communist propaganda bullshit as if it's true.

Posted by: NaughtyPine at February 02, 2025 04:26 PM (IMYkY)

58 I buy raw milk here regularly. The dairy is local to me. It has a warning on the label “NOT FOR HUMAN CONSUMPTION”. Oh well, tastes wonderful but I don’t drink that much milk anyway. The next state over, I have bought raw milk without the warning. I think it all about who produces it (small dairies) and how it’s handled.

Posted by: Rufus T. Firefly at February 02, 2025 04:26 PM (JeT24)

59 I love lamb, loin chops are in the regular rotation. I'll roast up 2-4 of them, just stand them in a pan like those rocks in the Jason and the Argonauts movie, 8 minutes at 450, drop it to 300 for another ten minutes or so until 130-135 degrees at thickest part.
Throw em in a plastic bag with salt pepper, rosemary and thyme, olive oil about and hour before.

Posted by: From about That Time at February 02, 2025 04:26 PM (4780s)

60 I'm not a cocktail guy, and usually drink rye with one of my clear-ice bartender cubes, but a friend gifted me a nice bottle of bourbon, so I just made myself . . .

An old fashioned!

This one's bare of any of what the bartenders call "garbage," so I'll pick up an orange and a small jar of maraschino cherries next time out . . .

Which will be out to eat! Right after the cocktails! The best pizza within a 15 mile radius is out on Marco Island at a little strip mall joint called Davide. He's a great chef, and one of the tiniest guys I know.

We'll split on of his marinara pizzas done in his wood fired oven, but I will ask him if he can twirl spaghetti or linguini like I just saw in a couple excellent recipe videos, shot in Italian restaurant kitchens. In both a linguini with clams recipe and spaghetti carbonara, the chefs used kitchen tweezers to spin the pasta at plating time.

I bought a pair and have used them for carbonara. Really cool presentation.

Posted by: Mr Gaga at February 02, 2025 04:27 PM (KiBMU)

61 Lamb?

In before someone mentions Clarice.

Posted by: Duncanthrax at February 02, 2025 04:27 PM (a3Q+t)

62 Let there be jubilation and singing among the people. The grocery where we do most of our shopping now (Food Lion), as of this week, carries Blue Bell ice cream.

The few times we have found it the stuff it was excellent. I should talk to the manager to make sure he is aware of the magnitude of this momentous event.
Posted by: JTB at February 02, 2025 04:23 PM

This comment is Texan approved.

So say we all.

Posted by: Duncanthrax at February 02, 2025 04:29 PM (a3Q+t)

63 Racks are too expensive, and shoulder chops are generally pretty weak.
If I see a good price on a a boneless leg, I'll buy it, and then butcher into steaks and other shapes suitable for a not particularly picky single guy.
I also like mint jelly, no apologies. I've had good mint sauces, but have never made one that worked myself.

Posted by: From about That Time at February 02, 2025 04:29 PM (4780s)

64 The Martha Stewart cookie link seems to be broken

Posted by: harbqll at February 02, 2025 04:30 PM (zmj4k)

65 And then I tasted mutton, and tasted lamb, and went “Oh, that’s why.”

Posted by: Tom Servo at February 02, 2025 04:10 PM (Md44Z)

A good mutton chop is delicious!

Get the mutton chop at Kean's Chop House in NYC.

Posted by: CharlieBrown'sDildo at February 02, 2025 04:30 PM (NZsuR)

66 I'm having a terrible time with pork. Pork loin, pork chops, pork roasts.

Always tough and rubbery.

What am I missing?

Posted by: Derak at February 02, 2025 04:31 PM (zW4+p)

67 >>Sheep and goats are more popular in places like the Middle East, the British Isles, and Australia because humping them is a lot safer than trying to hump cattle or horses.

A sheep is featured prominently on my town's coat of arms. When it was founded the town was largely all farm and one of the biggest crops was lamb. Still popular in this area.

One of the last remaining farms is now run by the historical society and every year they open the place up for people to watch the sheep get shorn.

Posted by: JackStraw at February 02, 2025 04:32 PM (LkLld)

68 Maybe develop test strips for contaminated whole milk so the consumer can test. These would be also worth it for countries who have whole milk consumption as a final check.

Posted by: Oldcat at February 02, 2025 04:32 PM (asFox)

69 My goats are slackers - they didn't keep the grass down in their pasture.

-------

Did it have a lot of brush and weeds and stuff? Goats prefer that. If it's just a grass area (like a lawn), they'll eat that, and then you can rotate them out.

Posted by: Yudhishthira's Dice at February 02, 2025 04:33 PM (0l8OY)

70 Get the mutton chop at Kean's Chop House in NYC.
Posted by: CharlieBrown'sDildo at February 02, 2025 04:30 PM

A reliable source has reported there is one acceptable BBQ joint in NYC, but given NYC, I have a soupçon of dubiousness.

Posted by: Duncanthrax at February 02, 2025 04:33 PM (a3Q+t)

71 What am I missing?
Posted by: Derak
________

Try a smoker for the pork loin.

Posted by: Biff Pocoroba at February 02, 2025 04:33 PM (Dm8we)

72 They have both USA and Australian lamb at my supermarket. I taste very little difference in flavor (Aussie is slightly more gamey) but USA is insultingly high priced. So Aussie it is. I’d like to buy American, but I’m not a chump either.

Posted by: Elric Blade at February 02, 2025 04:33 PM (QaP/g)

73 Also, my parents took the family out to the Toll House restaurant once a summer when I was a kid. Nice family restaurant, with a sundae bar for dessert. Whitman Mass.

Posted by: From about That Time at February 02, 2025 04:33 PM (4780s)

74 66 I'm having a terrible time with pork. Pork loin, pork chops, pork roasts.

Always tough and rubbery.

What am I missing?
Posted by: Derak at February 02, 2025 04:31 PM (zW4+p)

Are you cooking to well done? If you are, that's too long.

Posted by: Nova Local at February 02, 2025 04:34 PM (exHjb)

75 I smoked my very first pork butt yesterday on the Big Green Egg my husband bought for me. The pork was a 10 pound butt, which I rubbed with salt, paprika, chili powder, and a little brown sugar. Set the roast on the grill with chunks of applewood on the charcoal. It took 8 hours, without letting that egg out of my sight. I kept it at 250-275 degrees the entire time. It was completely necessary to keep an eye on it to adjust the vents to keep the temp steady. Took the pork out of the egg when it reached 203 degrees (which I checked in several places on the roast). It did stick to the grill some (I'm sure partially due to the sugar) but it came out so tender and juicy, and even had a smoke ring. I was pretty happy with my first effort.

Posted by: Brunnhilde at February 02, 2025 04:36 PM (3AwA+)

76 Howdy Hordelings! Hope you all have something good planned for dinner tonight!

Last week's Chicken Cacciatore turned out mighty fine. I followed this recipe almost exactly:
https://tinyurl.com/53m78tea

Tonight, I invite the Horde's snark and derision as I have a cauldron of Cincinnati style chili currently simmering. 2 hours so far, probably another 90 mins until it is served. Will be serving it over spaghetti squash (a lower carb option compared to regular spaghetti), and will be including the usual fixins on top - finely shredded cheese, raw onions, kidney beans.

I've made this before, and it is outstanding. In the HIGHLY unlikely case any of you are interested in the recipe, here is the one I use:
https://tinyurl.com/mvwcdd6h

Posted by: Doof at February 02, 2025 04:36 PM (RFPHU)

77 Which reminds me there was some pervert a number of years ago who got killed by letting a stallion fuck him in the ass.

Now, just how messed up would you have to be to even think that was remotely a good idea?
Posted by: Rodrigo Borgia at February 02, 2025 04:17 PM (W5ArC)
———

It was a whole bestiality club and (IIRC) they filmed each other having sex with animals. Sick bastards.

More recently, that sick motherfucker was caught on trail cameras fucking his dog in a local park.

Posted by: Elric Blade at February 02, 2025 04:37 PM (QaP/g)

78 I'm having a terrible time with pork. Pork loin, pork chops, pork roasts.
Always tough and rubbery.
What am I missing?
Posted by: Derak at February 02, 2025 04:31 PM

How are you cooking them? Where are you sourcing from?

I grilled a couple of pork tenderloins last weekend on the Traeger, using hickory pellets for the first time. Rubbed them, grilled for 40 minutes or so at 355 dF, pulled them at 165 dF, and they were juicy and delicious.

You might consider brining them if dryness is a problem.

Posted by: Duncanthrax at February 02, 2025 04:38 PM (a3Q+t)

79 >>Also, my parents took the family out to the Toll House restaurant once a summer when I was a kid. Nice family restaurant, with a sundae bar for dessert. Whitman Mass.

Home of the Toll House Cookie.

Posted by: JackStraw at February 02, 2025 04:38 PM (LkLld)

80 >>> 69
-------

Did it have a lot of brush and weeds and stuff? Goats prefer that. If it's just a grass area (like a lawn), they'll eat that, and then you can rotate them out.
Posted by: Yudhishthira's Dice at February 02, 2025 04:33 PM (0l8OY)

No brush except a little along the fence line (long story, I am happy that it is *finally* getting cleared out...) which they loved, and a small section of weeds. It didn't help that we got almost exactly twice our average rainfall January through June last year. Long-term I will plant a crapton of shrubbery and a few trees for them to munch.

Posted by: Helena Handbasket at February 02, 2025 04:38 PM (Vqx30)

81 A long time ago when I was a kid lamb was relatively cheap.
I don't think I've had lamb as an adult.
Posted by: Boss Moss
=====
My mother would cook two dozen or more chops to feed her eight kids. She'd survive by gnawing the bones for the meat the kids left behind. Told me the meat at the bone was always the most tender.

Posted by: From about That Time at February 02, 2025 04:38 PM (4780s)

82 Try a smoker for the pork loin.
Posted by: Biff Pocoroba at February 02, 2025 04:33 PM (Dm8we)

If you don't have a smoker, put it in the crockpot for most of the day.

Posted by: Dash my lace wigs! at February 02, 2025 04:38 PM (OX9vb)

83 I find I must strenuously object to the place setting in the top photo. Who eats on a corner of what appears to be a work table in the kitchen? All meals taken in the kitchen should be eaten while standing over the sink.

Posted by: Weasel at February 02, 2025 04:38 PM (iu4Pw)

84 Is pork loin the one you cut into medallions, slather with bbq sauce and bake in the oven? Not easy to screw up. Some folks are afraid of food borne illness and overcook. My little brother is deathly afraid of beef that is a little pink on the inside.

Posted by: Boss Moss at February 02, 2025 04:38 PM (KWujZ)

85 I’m making venison burgers tonight. I’d rather have venison steaks, but all they had was ground.

Posted by: Elric Blade at February 02, 2025 04:39 PM (QaP/g)

86 Cookie link is fixed!

Posted by: CharlieBrown'sDildo at February 02, 2025 04:40 PM (NZsuR)

87 Anyone else noticing that the vegetables and fruits right now are... well... garbage? We've been to three different grocery stores over the last month or so and the selections are crap. Grape tomatoes (which my wife loves) are molded. Limes are hard as a rock and pockmarked with brown spots. Other fruits & veggies are bruised and either really soft or picked too early to even be considered ripe.

Been going on for "awhile."

Posted by: Martini Farmer at February 02, 2025 04:41 PM (Q4IgG)

88 Tonight, I invite the Horde's snark and derision as I have a cauldron of Cincinnati style chili currently simmering. 2 hours so far, probably another 90 mins until it is served. Will be serving it over spaghetti squash (a lower carb option compared to regular spaghetti), and will be including the usual fixins on top - finely shredded cheese, raw onions, kidney beans.

I've made this before, and it is outstanding. In the HIGHLY unlikely case any of you are interested in the recipe, here is the one I use:
https://tinyurl.com/mvwcdd6h

Posted by: Doof at February 02, 2025 04:36 PM (RFPHU)

What always gets me...if you brown the ingredients, it will be better. I make a chili with almost all the same ingredients (but no water - alcohol only) and it's SO much better when you don't boil ground beef. It just is. Cincinnati chili reminds me so much of folks' St Pat's boiled dinner. Doing it b/c it's tradition, not b/c it's as good. Don't boil that either, but make yummy mashed or roasted potatoes and roasted cabbage and you'll be so much happier, too...

Posted by: Nova Local at February 02, 2025 04:42 PM (exHjb)

89 Biff and Nova,

Yes the pork roast on the traeger turns out great.
Pork butt in the crock pot is great.

Pork loin roasted in oven ,rubber.
Pork Chops seared then baked in oven, rubber.

It's been too cold to man the outdoor cooking station...

I'll bet I am cooking too long, as Nova suggests. Maybe too high temp also. Trying a pork tenderloin tonight and I'm trepidatious.

Posted by: Derak at February 02, 2025 04:42 PM (zW4+p)

90 Anyone else noticing that the vegetables and fruits right now are... well... garbage? We've been to three different grocery stores over the last month or so and the selections are crap. Grape tomatoes (which my wife loves) are molded. Limes are hard as a rock and pockmarked with brown spots. Other fruits & veggies are bruised and either really soft or picked too early to even be considered ripe.

Been going on for "awhile."
Posted by: Martini Farmer at February 02, 2025 04:41 PM (Q4IgG)

---

It's enough to make old Soviet expats feel back at home.

Posted by: WitchDoktor at February 02, 2025 04:42 PM (zy08Q)

91 74 66 I'm having a terrible time with pork. Pork loin, pork chops, pork roasts.

Always tough and rubbery.

What am I missing?
Posted by: Derak at February 02, 2025 04:31 PM (zW4+p)

A lot of modern pork loin is terrible. I get all my pork loin mail order because the stuff at the supermarket is just as you describe.

Shoulder's good. IMO it doesn't make great chops, because it's a braising cut. Great for stew, roast, and ground.

Posted by: Splunge at February 02, 2025 04:43 PM (afZ9r)

92 A sheep is featured prominently on my town's coat of arms.

-----

Ah. It's nice to see a town that honors a venerable matriarch like that

Posted by: Yudhishthira's Dice at February 02, 2025 04:43 PM (0l8OY)

93 No excise tax on cars after 10 years in RI. Haven't paid on on any of my cars for years. '99, '04, '10.

Posted by: From about That Time at February 02, 2025 04:44 PM (4780s)

94 It was completely necessary to keep an eye on it to adjust the vents to keep the temp steady.
Posted by: Brunnhilde at February 02, 2025 04:36 PM

First, good job!!

One of the reasons I like the Weber Smokey Mountains is the water pan*. Many think the water vapor helps keep things moist, but really, it's a thermal reservoir that helps moderate temp swings.

You might try a pan with a gallon or more of water, if there's a lower rack you can put it on.

* I've replaced my stock ones with bigger ones for even more of that thermal reservoir goodness, and to not have to add water as much during cooks, but mostly for the not having to add water.

Posted by: Duncanthrax at February 02, 2025 04:44 PM (a3Q+t)

95 >>The truth is that I use the recipe on the back of the Nestle's chocolate chip bag. But she doesn't believe me.

That is the super secret recipe from the Toll House.

Posted by: JackStraw at February 02, 2025 04:44 PM (LkLld)

96 87 Anyone else noticing that the vegetables and fruits right now are... well... garbage? We've been to three different grocery stores over the last month or so and the selections are crap. Grape tomatoes (which my wife loves) are molded. Limes are hard as a rock and pockmarked with brown spots. Other fruits & veggies are bruised and either really soft or picked too early to even be considered ripe.

Been going on for "awhile."
Posted by: Martini Farmer at February 02, 2025 04:41 PM (Q4IgG)

It was ugly at Aldi's last night...I attributed that to the early bird scenario (where I was left with the crap - actually didn't get a lot of veg I planned b/c it was too bad to buy - figured I'd get 50% off veg on my daily walk a few times this week, instead)...maybe it was all bad that day...

Posted by: Nova Local at February 02, 2025 04:45 PM (exHjb)

97 Basically pork got a lot less good from the time when the "fat is bad" craze was at its peak, and there was an advertising campaign for "pork, the other white meat" featuring pictures of pork that had been bred and raised to have as much fat as an anorexic Hollywood actress.

Posted by: Splunge at February 02, 2025 04:46 PM (afZ9r)

98 You know why Lizzy Borden took an ax to her parents?

Mutton for breakfast.

Posted by: no one of any consequence at February 02, 2025 04:47 PM (ZmEVT)

99 88 - See my comment at 12. Ice cream with Skyline Chili spices.

Posted by: Biff Pocoroba at February 02, 2025 04:47 PM (Dm8we)

100 I'll bet I am cooking too long, as Nova suggests. Maybe too high temp also. Trying a pork tenderloin tonight and I'm trepidatious.
Posted by: Derak at February 02, 2025 04:42 PM (zW4+p)

Take it out 5-10 minutes before you think it's done and let it rest 15-20 minutes. Then start cutting.

Light pink is fine...you don't want heavy, heavy pink/red...

Posted by: Nova Local at February 02, 2025 04:47 PM (exHjb)

101 Pork today is bred to be very lean. If you cook it to the old recommended temperature of 160 it will be dry as a bone. There is no risk of trichinosis any more so cook it to 145 tops. I cook to135 and it's fine. A little pink is not going to hurt you.. It isn't chicken.

Posted by: Bigsmith at February 02, 2025 04:47 PM (1Au9i)

102 Pork loin roasted in oven ,rubber.
Pork Chops seared then baked in oven, rubber.

It's been too cold to man the outdoor cooking station...

I'll bet I am cooking too long, as Nova suggests. Maybe too high temp also. Trying a pork tenderloin tonight and I'm trepidatious.

Posted by: Derak at February 02, 2025 04:42 PM

Get an air fryer. I only make pork chops in the air fryer now. They come out tender juicy and tasty. It is very hard to screw them up in the air fryer. You have to get decent pork chops, not those kroger 1/2 inch thick things.

Posted by: Mister Scott (Formerly GWS) at February 02, 2025 04:48 PM (Rcnd3)

103 I’ve never had lamb. I’ve had beef, which is like a large lamb/sheep.

I really like beef, which I have about 6 times a week.

Posted by: Disinterested FDA Director at February 02, 2025 04:48 PM (TvOQq)

104 My Lib brother was going on and on the other day about tariffs and computer chips' prices. Cost of living is back, baby!

Posted by: goatexchange at February 02, 2025 04:48 PM (hyS0X)

105 I love love love a shepherd's pie made with ground lamb.

Posted by: no one of any consequence at February 02, 2025 04:48 PM (ZmEVT)

106 When I say cook pork to 135-145 Im talking about pork loin, roast and chops. Not shoulder or other bbq.

Posted by: Bigsmith at February 02, 2025 04:50 PM (1Au9i)

107 "A lot of modern pork loin is terrible. I get all my pork loin mail order because the stuff at the supermarket is just as you describe."

Too lean

Posted by: Tuna at February 02, 2025 04:51 PM (oaGWv)

108 Just had a stout made with Graeter's black raspberry chocolate chip ice cream. And Graeter's also has a limited release ice cream made with Skyline Chili spices and oyster crackers. Got a pint in the freezer for later. Gonna put some hot sauce on it.
Posted by: Biff Pocoroba at February 02, 2025 04:08 PM (Dm8we)

Sounds pretty good actually!

I have a bottle of Skyline hot sauce and a box of oyster crackers to go with the Cincy chili I'm having tonight.

Posted by: Doof at February 02, 2025 04:51 PM (RFPHU)

109 I am making brownies. They will be paired up with vanilla ice cream. The Avs are up 2-0 over the Flyers. Trump is President.
Not a bad Sunday.

Posted by: Don Black at February 02, 2025 04:51 PM (AOsQT)

110 As for raw milk: that’s what the Amish near me drink. And they’re far, far healthier than the average American.

Maybe working outside, riding bikes, and avoiding heavily-processed corn syrup is better for you than following USDA guidance, idk..

Posted by: Disinterested FDA Director at February 02, 2025 04:51 PM (TvOQq)

111 Chicken cacciatore. As soon as I'm out of this place and back home, I'm making some.

Posted by: Yudhishthira's Dice at February 02, 2025 04:52 PM (0l8OY)

112 Sam's club had good pork tenderloin a ways back. I think I got recipees at Allrecipes.

Posted by: Boss Moss at February 02, 2025 04:52 PM (KWujZ)

113 Recognized lamb when I saw the picture up top. Roast leg of lamb is one of my favorite things in the world. I never find it around here. Mom used to get lamb from a neighbor farmer back in the day. Wife dislikes it, so I live without it. Spent 9 days in Ireland a few years ago and had lamb 9 times.

Posted by: Indiana Lurker at February 02, 2025 04:52 PM (3ZVqj)

114 What always gets me...if you brown the ingredients, it will be better. I make a chili with almost all the same ingredients (but no water - alcohol only) and it's SO much better when you don't boil ground beef. It just is. Cincinnati chili reminds me so much of folks' St Pat's boiled dinner. Doing it b/c it's tradition, not b/c it's as good. Don't boil that either, but make yummy mashed or roasted potatoes and roasted cabbage and you'll be so much happier, too...
Posted by: Nova Local at February 02, 2025 04:42 PM (exHjb)

Good suggestion. I'll try that next time.

As for CB and cabbage -- I usually make it in the crock pot. Turns out great.

Posted by: Doof at February 02, 2025 04:52 PM (RFPHU)

115 74 degrees in ETEX, we're having chicken and dumplings (wop biscuit dumplings). This is good stuff.

Posted by: Eromero at February 02, 2025 04:53 PM (LHPAg)

116 Oh and that pic of lamb chops up top? Way overcooked. I hope that wasn’t cooked by one of us. LOL.

Posted by: Elric Blade at February 02, 2025 04:54 PM (QaP/g)

117 Produce at my local Aldi has been largely terrible for years. Nothing new there.

Posted by: Bigsmith at February 02, 2025 04:54 PM (1Au9i)

118 >> My Lib brother was going on and on the other day about tariffs and computer chips' prices. Cost of living is back, baby!

We only invented the entire industry, but apparently we can’t compete, or something.. 🤷‍♂️

Maybe if the gov’t got off of our balls, we might get back to 1990s level of tech self-sufficiency..

Posted by: Disinterested FDA Director at February 02, 2025 04:54 PM (TvOQq)

119 My wife makes me pork rib steaks with shake and bake they are great

Posted by: Hatari Somewhere on Ventura Highway at February 02, 2025 04:54 PM (WF/xn)

120 >>> 105 I love love love a shepherd's pie made with ground lamb.
Posted by: no one of any consequence at February 02, 2025 04:48 PM (ZmEVT)

Pedantic moment for the day: it's shepherd's pie only if it's made with lamb; if you use ground beef it's cottage pie.

Not that I ever call it cottage pie when I use ground beef, which is about 99.999% of the time...

Posted by: Helena Handbasket at February 02, 2025 04:54 PM (Vqx30)

121 Produce at my local Aldi has been largely terrible for years. Nothing new there.

Then why do you shop there?

Posted by: Archimedes at February 02, 2025 04:56 PM (xCA6C)

122 Those lamb chops look pretty tasty.
Made chili here yesterday - beef and venison. Going in for leftovers.

Posted by: scampydog at February 02, 2025 04:56 PM (41CYW)

123 What is the reason for produce being so bad?

Posted by: FenelonSpoke at February 02, 2025 04:56 PM (SZF4s)

124 Then why do you shop there?

German chocolate.

Posted by: Stephen Price Blair at February 02, 2025 04:56 PM (EXyHK)

125 We have an old family recipe, handwritten by Mrs. JTB's grandmother: a cheese tort. The card is turning yellow with age and she remembers having it as a child. She made it a few weeks ago and the damn thing is addictive. It calls for a dry curd cheese, which is no longer easy to find, but she found a way around that by using farmers cheese.

Posted by: JTB at February 02, 2025 04:56 PM (yTvNw)

126 What is the reason for produce being so bad?

Probably Trump.

Posted by: Archimedes at February 02, 2025 04:56 PM (xCA6C)

127 I buy boneless pork chops, just salt and pepper in cast iron pan, 3 1/2 minutes a side. I use a timer. Slice on the bias and usually perfect pale pink. I look for ones that have some fat. Pork tenderloins are great and take hardly anytime to cook. They should get browned in the cast iron pan before going into the oven but instead, I glaze it to give it a bit of a crust. It is too much for just me so I use the leftovers to make a pork stroganoff.

Posted by: sharon(willow's apprentice) at February 02, 2025 04:56 PM (t/2Uw)

128 >> What is the reason for produce being so bad

It’s a mystery!

Posted by: Illegal immigrant, wiping with the spinach leaves at February 02, 2025 04:57 PM (TvOQq)

129 I understand what y'all are saying about pork final temp, but I've never had a problem taking it to 165 dF and having a juicy product.

One of our family stories is hosting my SIL and husband, serving grilled pork chops, and her taking her first bite with an expression just this side of RBF, and then saying with a look of surprise "Mmmm, juicy!"

Posted by: Duncanthrax at February 02, 2025 04:57 PM (a3Q+t)

130 >>> 126 What is the reason for produce being so bad?
==
Probably Trump.
Posted by: Archimedes at February 02, 2025 04:56 PM (xCA6C)

OrangeManBad and his rayciss Tom Homam have terrorized all the crop-pickers into hiding!!!

Posted by: leftists at February 02, 2025 04:57 PM (Vqx30)

131 Lamb starts at $10.99 lbs here. So, Um, it's a bit sheep.

Posted by: weft cut-Batman at February 02, 2025 04:58 PM (mlg/3)

132 What is the reason for produce being so bad?
Posted by: FenelonSpoke at February 02, 2025 04:56 PM

tRump!!!!!!!!!!

Posted by: Denizens of Democratic Underground at February 02, 2025 04:58 PM (a3Q+t)

133 Produce at my local Aldi has been largely terrible for years. Nothing new there.

Then why do you shop there?
Posted by: Archimedes at February 02, 2025 04:56 PM

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

Because they carry things other than produce that are good.

Posted by: Bigsmith at February 02, 2025 04:58 PM (1Au9i)

134 I love love love a shepherd's pie made with ground lamb.
Posted by: no one of any consequence at February 02, 2025 04:48 PM (ZmEVT)

Pedantic moment for the day: it's shepherd's pie only if it's made with lamb; if you use ground beef it's cottage pie.

Not that I ever call it cottage pie when I use ground beef, which is about 99.999% of the time...
Posted by: Helena Handbasket at February 02, 2025 04:54 PM (Vqx30)
——-

I believe the classic SP is made with mutton. Or at least that’s how they served it in London. Was delish.

Posted by: Elric Blade at February 02, 2025 04:59 PM (QaP/g)

135 127 I buy boneless pork chops, just salt and pepper in cast iron pan, 3 1/2 minutes a side. I use a timer. Slice on the bias and usually perfect pale pink. I look for ones that have some fat. Pork tenderloins are great and take hardly anytime to cook. They should get browned in the cast iron pan before going into the oven but instead, I glaze it to give it a bit of a crust. It is too much for just me so I use the leftovers to make a pork stroganoff.
Posted by: sharon(willow's apprentice) at February 02, 2025 04:56 PM (t/2Uw)
This is the way we do it.

Posted by: Eromero at February 02, 2025 04:59 PM (LHPAg)

136 I also want to add pigs to my critter collection and those suckers won't be skinny when they are ready to go to freezer camp.

Posted by: Helena Handbasket at February 02, 2025 04:59 PM (Vqx30)

137 New Zealand lamb is a commodity. It is kind of like buying an oil filter. American lamb is a high-end product and it cost more than the New Zealand stuff. It is interesting that in America we do keep the tradition of not liking lamb even though the reason for that goes back to the 1950s.. students were served overcooked mutton, and the distain for lamb lasted several generations. I will take good American lamb any day over a boring boneless skinless chicken breast or fat free pork chop or morbid ground beef..

Posted by: Quint at February 02, 2025 04:59 PM (66g7I)

138 Vegetables are what food eats. Humans need animal fat for their big brains.

Posted by: Boss Moss at February 02, 2025 05:00 PM (KWujZ)

139 It is too much for just me so I use the leftovers to make a pork stroganoff.
Posted by: sharon(willow's apprentice) at February 02, 2025 04:56 PM

Pork sammich on a brioche bun?

Posted by: Duncanthrax at February 02, 2025 05:00 PM (a3Q+t)

140 This afternoon we had our church luncheon . Butternut Squash Soup. Two types of pasta, one with meat and one without , something with cheese and chicken in ball shapes with some kind of spice which made it green. (It probably sounds terrible but it was very good, made by a woman who could be a gourmet chef.) and homemade bread as well as a homemade cake thing. I don't think I'm going to need to eat dinner.

Posted by: FenelonSpoke at February 02, 2025 05:00 PM (SZF4s)

141 I have no lamb in my freezer, but I do have some venison and I’m going to make some chili. No one can tell me venison chili isn’t the best type of chili it just works.. even though I got this for free I wouldn’t trade it for any amount of ground beef sold in the average grocery store.

Posted by: Quint at February 02, 2025 05:01 PM (66g7I)

142 136 I also want to add pigs to my critter collection and those suckers won't be skinny when they are ready to go to freezer camp.
Posted by: Helena Handbasket at February 02, 2025 04:59 PM (Vqx30)
You want pigs? Put out a deer feeder and you'll have pigs. Trust me on this one.

Posted by: Eromero at February 02, 2025 05:01 PM (LHPAg)

143 All meals taken in the kitchen should be eaten while standing over the sink.
Posted by: Weasel at February 02, 2025 04:38 PM (iu4Pw)

This is the way.

Posted by: Dash my lace wigs! at February 02, 2025 05:01 PM (OX9vb)

144 >>>110 As for raw milk: that’s what the Amish near me drink. And they’re far, far healthier than the average American.
Maybe working outside, riding bikes, and avoiding heavily-processed corn syrup is better for you than following USDA guidance, idk..
Posted by: Disinterested FDA Director at February 02, 2025 04:51 PM (TvOQq)
********
Raw milk may have helped turn PA red when they arrested an Amish farmer for selling it. So raise a glass of raw milk to the Amish and PDJT.

Posted by: Rufus T. Firefly at February 02, 2025 05:01 PM (JeT24)

145 This afternoon we had our church luncheon.
Posted by: FenelonSpoke at February 02, 2025 05:00 PM

No mention of a molded jello salad. Hae ye no respect for tradition, lass?

Posted by: Duncanthrax at February 02, 2025 05:02 PM (a3Q+t)

146 L&T made meatloaf earlier this week. Instead of pork and beef she substituted some ground bacon for the pork. Oh my. It was delicious. Smoky but still meatloaf. May become a regular meal around here.

Posted by: Pete Bog at February 02, 2025 05:02 PM (dGRH3)

147 Walmart has American lamb and it is often on discount because the average Joe doesn’t want to buy it.

Posted by: Quint at February 02, 2025 05:02 PM (66g7I)

148 I find I must strenuously object to the place setting in the top photo. Who eats on a corner of what appears to be a work table in the kitchen? All meals taken in the kitchen should be eaten while standing over the sink.
Posted by: Weasel at February 02, 2025 04:38 PM

No mention of the 2-minute rule?

Where is Weasel, and what have you done with him ???!!??

Posted by: Duncanthrax at February 02, 2025 05:03 PM (a3Q+t)

149 > Pedantic moment for the day: it's shepherd's pie only if it's made with lamb; if you use ground beef it's cottage pie.

You'd think cowboy pie.

Posted by: Rodrigo Borgia at February 02, 2025 05:05 PM (W5ArC)

150 Posted by: Duncanthrax at February 02, 2025 05:02 PM (a3Q+t)

LOL I think I've only served at one church where they had a molded jello thing. But what we lacked in tradition without the jello we made up by singing a traditional old hymn with words from the 1700's- "Come, ye sinners, poor and needy."

Posted by: FenelonSpoke at February 02, 2025 05:05 PM (1Ebai)

151 I have a bottle of Skyline hot sauce and a box of oyster crackers to go with the Cincy chili I'm having tonight.
Posted by: Doof
________

I've been eating it my whole life, and never actually had it like that. It's always served on spaghetti with cheese, onions, beans, and garlic at some chili parlors. Or coneys. I always have coneys. And Skyline is way better than Gold Star. Dixie is the best, but I think there's only one location left.

Posted by: Biff Pocoroba at February 02, 2025 05:06 PM (Dm8we)

152 understand what y'all are saying about pork final temp, but I've never had a problem taking it to 165 dF and having a juicy product.

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

Interesting...is that your approach to steak too?

Posted by: Bigsmith at February 02, 2025 05:06 PM (1Au9i)

153 123
'What is the reason for produce being so bad?'

I wonder, if it came from China, would they have to label it that way?

Posted by: Dr. Claw at February 02, 2025 05:06 PM (3wi/L)

154 This made me think of working in Chicago and getting gyros where they cut the meat off the loaf on the spit, put it in a pita bread and covered it with cucumber sauce. Lamb, pork and probably fillers, but so good. Now I'm hungry.

Posted by: Indiana Lurker at February 02, 2025 05:07 PM (3ZVqj)

155 Pork sammich on a brioche bun?

Posted by: Duncanthrax

Brioche buns the only way to go. My stroganoff recipe is super simple though and I serve it over egg noodles. You drop the pork in when the sauce is pretty much done to just warm it so it doesn;t get over done.

Posted by: sharon(willow's apprentice) at February 02, 2025 05:07 PM (t/2Uw)

156 Haven't had a brownie in a very long time, a bit burnt ends are the best

Posted by: Skip at February 02, 2025 05:07 PM (fwDg9)

157 I love shepherd's pie. My mom always strictly forbade it. My dad would make it when she was out of town. Same with hamburger corn pone pie.

Posted by: Yudhishthira's Dice at February 02, 2025 05:07 PM (0l8OY)

158 My grandma had a hand written recipe for her secret caramel. Wouldn't give it to anyone. Gave us all a little bag for Christmas.
My brother found it and tried to copyright it.
Turns out it was from a Cosmopolitan magazine from the 40's.

Posted by: Reforger at February 02, 2025 05:08 PM (xcIvR)

159 When lamb started getting hip again a number of entrepreneuring folks started scouring the east coast farmland looking for farms with a certain type of grass (I can remember which one).

They bought the farms to convert them to sheep ranches and spared no expense producing top notch lamp products that were sold to high-end east coast markets.

Chefs started pushing lamb dishes and eventually the market started expanding. So with an expanding market the quality had to come down along with the prices.

Posted by: pawn at February 02, 2025 05:09 PM (QB+5g)

160
Elsewhere someone mentioned a Butterscotch Bourbon scented candle. This intrigued me. Sounded delicious to my ~~ears~~ nose.

If they made a bourbon that tasted butterscotch, I might drink it. Do They?

Also, ever wonder what "butterscotch" is? Does it have anything to do with Scotch or Butter??

Posted by: Soothsayer likes gladiators at February 02, 2025 05:09 PM (yy3s/)

161 What an animal eats affects how it tastes.

I am told, that they graze their sheep on scrub in Australia, because scrub is what they have.

US lamb gets grazed on grass.

And you can thank Congress back in the mid 1900's for the lack of American lamb - they did one of those "trade deals" that gutted US lamb production in favor of foreign products.

But I'm sure that the senators involved made a lot of money.

Posted by: FeatherBlade at February 02, 2025 05:09 PM (B4OJl)

162 Posted by: Reforger at February 02, 2025 05:08 PM (xcIvR)

I love caramel. I've really had to give up chocolate so if I want something sweet I get a bag of caramels.

Posted by: FenelonSpoke at February 02, 2025 05:10 PM (bMQHQ)

163 not those kroger 1/2 inch thick things.
Posted by: Mister Scott (Formerly GWS) at February 02, 2025 04:48 PM (Rcnd3)

I like those thin chops. When they are on sale, I get a bunch of them and freeze in two-packs. They are great to dice up and toss in the wok with veggies and stir-fry sauce for a quick lunch.

Posted by: Dash my lace wigs! at February 02, 2025 05:10 PM (OX9vb)

164 Thanks for the advice, Duncanthrax. I could place the heat deflector plate in the egg and put a pan of water there but there is no way a pan big enough to hold enough water for 8 hours would fit. Maybe just set a large pot directly on the coals?

Posted by: Brunnhilde at February 02, 2025 05:11 PM (3AwA+)

165 I have a bottle of Skyline hot sauce and a box of oyster crackers to go with the Cincy chili I'm having tonight.
Posted by: Doof

My heart is breaking for you. Cincy chili?

Posted by: Piper at February 02, 2025 05:11 PM (BgmlQ)

166 154 This made me think of working in Chicago and getting gyros where they cut the meat off the loaf on the spit, put it in a pita bread and covered it with cucumber sauce. Lamb, pork and probably fillers, but so good. Now I'm hungry.
Posted by: Indiana Lurker at February 02, 2025 05:07 PM (3ZVqj)
Athens and Thessaloniki, always first thing to do on liberty.

Posted by: Eromero at February 02, 2025 05:12 PM (LHPAg)

167 like those thin chops. When they are on sale, I get a bunch of them and freeze in two-packs. They are great to dice up and toss in the wok with veggies and stir-fry sauce for a quick lunch.
Posted by: Dash my lace wigs! at February 02, 2025 05:10 PM (OX9vb)

Breakfast chops, pan fry

Posted by: Hatari Somewhere on Ventura Highway at February 02, 2025 05:13 PM (WF/xn)

168 I like lamb, I just don't like how raw lamb smells. Had to stop buying loin chops because of that. Cooking the lamb in spicy sauce is okay which is why I usually do it Indian style or Thai.

Posted by: sharon(willow's apprentice) at February 02, 2025 05:13 PM (t/2Uw)

169 Thx for the pork tips, horde!

I'm fortified with courage now!

Posted by: Derak at February 02, 2025 05:13 PM (zW4+p)

170 Breakfast chops, pan fry
Posted by: Hatari Somewhere on Ventura Highway at February 02, 2025 05:13 PM (WF/xn)

Yep, they're good like that, too. About two minutes a side. So fast.

Posted by: Dash my lace wigs! at February 02, 2025 05:14 PM (OX9vb)

171 Tonight we are having pork tenderloin- I don’t eat a lot of pork because of reasons that are incredibly girly. Pigs are really smart, and it somehow bothers me. I know, I know.

In addition, we are having roasted root vegetables and green beans. The kidlette just asked if we could do mashed potatoes instead of root veggies, but she is being a bit surly so we shall see. 😂

Posted by: Piper at February 02, 2025 05:15 PM (BgmlQ)

172 This is making me really really hungry.

Posted by: sharon(willow's apprentice) at February 02, 2025 05:16 PM (t/2Uw)

173 Gotta go start dinner. Be back for the rest of the comments if the thread is still going.

Posted by: JTB at February 02, 2025 05:18 PM (yTvNw)

174 I have a bottle of Skyline hot sauce and a box of oyster crackers to go with the Cincy chili I'm having tonight.
Posted by: Doof
________

I've been eating it my whole life, and never actually had it like that. It's always served on spaghetti with cheese, onions, beans, and garlic at some chili parlors. Or coneys. I always have coneys. And Skyline is way better than Gold Star. Dixie is the best, but I think there's only one location left.
Posted by: Biff Pocoroba at February 02, 2025 05:06 PM (Dm8we)

The crackers and hot sauce are just a little side dish appetizer. That's what they do at Skyline.

Posted by: Doof at February 02, 2025 05:19 PM (RFPHU)

175 The grocery quit carrying the only pre-made Alfredo sauce I will use so I had to go back to making it from scratch.

Posted by: Ben Had at February 02, 2025 05:20 PM (mB6WH)

176 171 Tonight we are having pork tenderloin- I don’t eat a lot of pork because of reasons that are incredibly girly. Pigs are really smart, and it somehow bothers me. I know, I know.

In addition, we are having roasted root vegetables and green beans. The kidlette just asked if we could do mashed potatoes instead of root veggies, but she is being a bit surly so we shall see. 😂
Posted by: Piper at February 02, 2025 05:15 PM (BgmlQ)
Pigs are smart, that's why they're such pests. Cooking and eating them is our way of evening the score. You may have been a bit shocked to watch the dismembering and defleshing of the pig at the TxMudMoMe.

Posted by: Eromero at February 02, 2025 05:21 PM (LHPAg)

177 171 Tonight we are having pork tenderloin- I don’t eat a lot of pork because of reasons that are incredibly girly. Pigs are really smart, and it somehow bothers me. I know, I know.

In addition, we are having roasted root vegetables and green beans. The kidlette just asked if we could do mashed potatoes instead of root veggies, but she is being a bit surly so we shall see. 😂
Posted by: Piper at February 02, 2025 05:15 PM (BgmlQ)

I'd make the mashed potatoes...but that's b/c I love them with tenderloins (I'm doing turkey tenderloins Tuesday, and will be doing mashed potatoes...and now remembering shepard's pie and having ground lamb in my freezer, I may make a triple batch...why triple? If I made double, kids will eat more and I still won't have enough for shepard's pie...)

Posted by: Nova Local at February 02, 2025 05:21 PM (exHjb)

178 153 123
'What is the reason for produce being so bad?'

I wonder, if it came from China, would they have to label it that way?'

Out of an abundance of caution, I'd thoroughly wash those 'questionable' vegetables.

Posted by: Dr. Claw at February 02, 2025 05:21 PM (3wi/L)

179 My heart is breaking for you. Cincy chili?
Posted by: Piper at February 02, 2025 05:11 PM (BgmlQ)

Yup. A few times a year. The flavor is unique and awesome. You have to think of it as a meatsauce for pasta instead of an actual chili.

Posted by: Doof at February 02, 2025 05:21 PM (RFPHU)

180 Ruminant is some of the best food humans can eat.

Posted by: SFGoth at February 02, 2025 05:23 PM (KAi1n)

181 Gordon Ramsey uses ground lamb, beef, and pork in his recipe for Shepherd's pie. It's good. But not lamby enough for me.

Posted by: no one of any consequence at February 02, 2025 05:23 PM (ZmEVT)

182 The crackers and hot sauce are just a little side dish appetizer. That's what they do at Skyline.
Posted by: Doof
__________

Are you in the Cincy area? Just wondering where you fall on the Skyline/Gold Star debate.

Posted by: Biff Pocoroba at February 02, 2025 05:23 PM (Dm8we)

183 Roast leg of lamb, lamb loin chops, lamb curry, lamb burgers lamb gyros and more lamb.

Posted by: Ben Had at February 02, 2025 05:25 PM (mB6WH)

184 Australian lamb tastes totally different in Australia. By different, I mean tolerable.

Posted by: San Franpsycho at February 02, 2025 05:27 PM (RIvkX)

185 Yeah! Fantastic...
I grew a bunch of rosemary in my grow room, but I was at a loss as to what to do with it...
Thanks CBD!

Posted by: COMountainMarie at February 02, 2025 05:27 PM (g608x)

186 Tonight is Chinese chicken salad.

Gung Hay Fat Choy!

Posted by: San Franpsycho at February 02, 2025 05:28 PM (RIvkX)

187 The crackers and hot sauce are just a little side dish appetizer. That's what they do at Skyline.
Posted by: Doof
__________

Are you in the Cincy area? Just wondering where you fall on the Skyline/Gold Star debate.
Posted by: Biff Pocoroba at February 02, 2025 05:23 PM (Dm8we)

No, I'm in northeastern MD. I have visited central Kentucky many times for work and non-work reasons over the past 20 or so years. Been to both Skyline and Gold Star. I don't really notice a big difference.

Posted by: Doof at February 02, 2025 05:30 PM (RFPHU)

188 Wow. That venison burger (see above) was delish. One of the best I’ve ever had. I’m sold. Venison is THE meat to use for burgers.

Posted by: Elric Blade at February 02, 2025 05:31 PM (QaP/g)

189 Mrs. scampy and I hit a nearby cafe for brunch today. The woman who waited on us is in her 47th year there. Place has been around 54 years. She said, "I'm 74 years old, still having fun. No plans on quitting."

Posted by: scampydog at February 02, 2025 05:32 PM (41CYW)

190 Tonight I am serving some of the pork with a weird tomatoey cole slaw made from a recipe from a BBQ joint my husband loves. Tomorrow will put the last of the pork in a burrito with salsa, the slaw, Mex cheese, and a few crumbles of Spanish chorizo.

Posted by: Brunnhilde at February 02, 2025 05:32 PM (3AwA+)

191 didn't we have a fabulous roast pig at the Texas MoMe a few years back?

Posted by: sharon(willow's apprentice) at February 02, 2025 05:33 PM (t/2Uw)

192 Hey COMM!

If you rosemary gets hardy enough, when you prune it back, use the thicker twigs as the sticks for shish kabobs. The flavor is excellent!

Posted by: nurse ratched at February 02, 2025 05:33 PM (mT+6a)

193 I grew a bunch of rosemary in my grow room, but I was at a loss as to what to do with it...
Thanks CBD!
Posted by: COMountainMarie at February 02, 2025 05:27 PM

No mention of the love that grows where your rosemary goes?

Posted by: Duncanthrax at February 02, 2025 05:34 PM (g07/a)

194 Also, ever wonder what "butterscotch" is? Does it have anything to do with Scotch or Butter??
Posted by: Soothsayer
-----
Yes, I'll make it on occasion. Scotch is best, but any whisky will do. Bourbon not so much.

Posted by: From about That Time at February 02, 2025 05:34 PM (4780s)

195 I agree, Elric. A friend gave us some venison ground with bacon. Those burgers were the best I ever had in my life.

Posted by: Brunnhilde at February 02, 2025 05:35 PM (3AwA+)

196 My heart is breaking for you. Cincy chili?
Posted by: Piper at February 02, 2025 05:11 PM (BgmlQ)

Yup. A few times a year. The flavor is unique and awesome. You have to think of it as a meatsauce for pasta instead of an actual chili.

Posted by: Doof at February 02, 2025 05:21 PM

There was a cincinatti chili place right next to where I would get my haircut in Georgetown KY. I never stepped foot in that place for over 5 years. I just can't wrap my heard around someone pouring chili over spaghetti to eat.

Posted by: Mister Scott (Formerly GWS) at February 02, 2025 05:35 PM (Rcnd3)

197 I’m on the fence about raw milk. On the one hand, I hate government telling consenting adults what they can and can’t do. If you want to drink raw milk, then have at it. But — and this is a big but — raw milk is very dangerous. It will kill people. Then the relatives of those ppl will sue, and ….

I would not drink raw milk. And I’m a daredevil when it comes to food.

Posted by: Elric Blade at February 02, 2025 05:35 PM (QaP/g)

198 When I was in college, before dinosaurs roamed the Earf, Skyline was the go-to place after a robust round of Friday bar-hopping. The place was open until 2AM.

Posted by: Notorious BFD at February 02, 2025 05:35 PM (mH6SG)

199 191 didn't we have a fabulous roast pig at the Texas MoMe a few years back?
Posted by: sharon(willow's apprentice) at February 02, 2025 05:33 PM (t/2Uw)
There's been more that one, boing way back. Ben Had would know.

Posted by: Eromero at February 02, 2025 05:37 PM (LHPAg)

200 13 year old girls. So.much.fun. I am doing the mashed potatoes because I looked in our pantry and we have an over abundance of potatoes.

Posted by: Piper at February 02, 2025 05:37 PM (CM7zZ)

201 Late to the food thread and it's lamb-centric!

I made the perfect cold weather food, lamb and barley stew. I prepped the lamb broth and cut the meat off the bone, then cooled the broth in the fridge. Skimmed off the hardened fat this morning, added the cubed taters and carrots and barley, and let it simmer on low for a couple hours, and voila, heaven.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at February 02, 2025 05:37 PM (kpS4V)

202 I am a milkoholic. The very best milk I have had was right out the milking parlor and straight to the glass.

Posted by: Ben Had at February 02, 2025 05:37 PM (mB6WH)

203 There was a cincinatti chili place right next to where I would get my haircut in Georgetown KY. I never stepped foot in that place for over 5 years. I just can't wrap my heard around someone pouring chili over spaghetti to eat.
Posted by: Mister Scott
___________

That was a Skyline. On 25 on the south side of town, right?

Posted by: Biff Pocoroba at February 02, 2025 05:38 PM (Dm8we)

204 When I was in college, before dinosaurs roamed the Earf, Skyline was the go-to place after a robust round of Friday bar-hopping. The place was open until 2AM.
Posted by: Notorious BFD

When I was in college, also before dinos roamed the earth, the place to go was an International House of Pancakes. It's long gone now but fondly remembered.

Posted by: Tuna at February 02, 2025 05:40 PM (oaGWv)

205 We have done roast pig twice. Once with a domestic pig and once with wild pigs.

Posted by: Ben Had at February 02, 2025 05:40 PM (mB6WH)

206 Raw milk straight from the cow killed me before I was a year old. But I got over it and look at me now! I'm 76.

Posted by: Eromero at February 02, 2025 05:40 PM (LHPAg)

207 > Out of an abundance of caution, I'd thoroughly wash those 'questionable' vegetables.
Posted by: Dr. Claw
------------
It's not so much about them being "questionable" as it about them being unripe, spoiled, rotten, damaged, etc.

A head of lettuce that's mushy isn't viable. A cucumber that is soft (I know, relax idiots) and mushy isn't edible. Apples with bruises all over aren't either.

The list goes on and on. We're being fed shit. Literally.

Posted by: Martini Farmer at February 02, 2025 05:41 PM (Q4IgG)

208 192 193

Yeah baby 😜!

Posted by: COMountainMarie at February 02, 2025 05:41 PM (g608x)

209 There was a cincinatti chili place right next to where I would get my haircut in Georgetown KY. I never stepped foot in that place for over 5 years. I just can't wrap my heard around someone pouring chili over spaghetti to eat.
Posted by: Mister Scott
___________

That was a Skyline. On 25 on the south side of town, right?

Posted by: Biff Pocoroba at February 02, 2025 05:38 PM

It may have been skyline chili, I always got those two confused because they both had blue signs.

Posted by: Mister Scott (Formerly GWS) at February 02, 2025 05:41 PM (Rcnd3)

210 I once consumed a dozen Skyline chili dogs in one session. Certainly not Joey Chestnut territory but I was rather proud of the feat.

Posted by: Notorious BFD at February 02, 2025 05:42 PM (mH6SG)

211 There are people that wash vegetables with soap and water. To me that is super weird. The irony is if you go to a Third World country like Mexico, you are 10 times is likely to get sick because of the salad not the tacos.

Posted by: Quint at February 02, 2025 05:42 PM (66g7I)

212 Pro tip the reason the salad get you is they wash it with water

Posted by: Quint at February 02, 2025 05:43 PM (66g7I)

213 Doof

I think the news at your 187 is that you work. I’ve always imagined you as a bon vivant! From cocktail to soirée making it all look effortless.

I’m going to have to reformat my mental image.

Posted by: Pete Bog at February 02, 2025 05:43 PM (dGRH3)

214 I once consumed a dozen Skyline chili dogs in one session. Certainly not Joey Chestnut territory but I was rather proud of the feat.
Posted by: Notorious BFD
_____________

As you should be. My record was only 6.

Posted by: Biff Pocoroba at February 02, 2025 05:44 PM (Dm8we)

215 Nobody knows but me.

Posted by: Edison Lighthouse at February 02, 2025 05:44 PM (dg+HA)

216 Fud! And lamb!

Today's lunch was braised lamb shanks...perfect winter food.

Posted by: RedMindBlueState at February 02, 2025 05:44 PM (Wnv9h)

217 Thanks for the advice, Duncanthrax. I could place the heat deflector plate in the egg and put a pan of water there but there is no way a pan big enough to hold enough water for 8 hours would fit. Maybe just set a large pot directly on the coals?
Posted by: Brunnhilde at February 02, 2025 05:11 PM

I think a pot of water directly on the coals would be a big interference with the fire. You *might* get away with a 'grill' on legs above the coals.

There are some folks that make a blower that you put on one of the air inlets at the bottom that's controlled by some thermostat circuitry. I have one for my Kamado (competitor and father to the BGE). I don't know if they make one for the BGE, but it provides very controlled heat.

I wouldn't expect 1 gal. of water to last a whole cook, maybe half. You need to find a way to refill it without dumping water on the fire. I microwave or stove heat my replenishment water, so I'm not adding a lot of time to the cook.

Posted by: Duncanthrax at February 02, 2025 05:45 PM (g07/a)

218 If you rosemary gets hardy enough, when you prune it back, use the thicker twigs as the sticks for shish kabobs. The flavor is excellent!
Posted by: nurse ratched at February 02, 2025 05:33 PM

^ This.

Posted by: RedMindBlueState at February 02, 2025 05:46 PM (Wnv9h)

219 206 Raw milk straight from the cow killed me before I was a year old. But I got over it and look at me now! I'm 76.
Posted by: Eromero at February 02, 2025 05:40 PM (LHPAg)

I grew up on a dairy and the milk out of the storage fridge in the pumphouse was the best milk I'll ever have.

Pure Awesome.

Posted by: jsg at February 02, 2025 05:48 PM (Fg0Nr)

220
Hey CBD,

One of the kiddos what lives in the general environs near NYC,

was telling me about this place called "Double Chicken Please" that serves wild yet delicious cocktails.

You need to toddle down to DCP and drink yourself silly on things like The French Toast Cocktail, The Pizza Cocktail, The Pooh, and the Forbidden D'ohnut.

Then report back. This is the burden you must carry living close to Nutville Central aka New York City.

Posted by: naturalfake at February 02, 2025 05:49 PM (iJfKG)

221 A farmer was milking his cow.
At one point, he noticed a fly buzzing in the cows' ear.

Shortly after the farmer looked down at the bucket and noticed a fly swimming in the milk.

"Huh," said the farmer. "In one ear, out the udder."

Posted by: Sorry. Couldn't resist. at February 02, 2025 05:51 PM (dg+HA)

222 218 If you rosemary gets hardy enough, when you prune it back, use the thicker twigs as the sticks for shish kabobs. The flavor is excellent!
Posted by: nurse ratched at February 02, 2025 05:33 PM

^ This.
Posted by: RedMindBlueState at February 02, 2025 05:46 PM (Wnv9h

We have tons of rosemary.. Grows like a weed around here.. I tie a bunch together and use it to baste my BBqed chicken

Posted by: It's me donna at February 02, 2025 05:51 PM (VE6XX)

223 When I was in college, also before dinos roamed the earth, the place to go was an International House of Pancakes. It's long gone now but fondly remembered.
Posted by: Tuna at February 02, 2025 05:40 PM (oaGWv)

At least Buckeye Donuts is still there!

Posted by: Dash my lace wigs! at February 02, 2025 05:52 PM (OX9vb)

224 If it is the middle of winter, you start getting spoilage on your produce, and stuff coming from South America gets bruising as well.

Things like apples can be cooked down to an apple crisp or apple sauce, a desert or side dish, something similar is always good. That is what winter apples are all about. I don't buy lettuce in winter, but I will get stuff like swiss chard and cabbage.
The store was out of celery this week, so I got broccoli instead.

Posted by: Kindltot at February 02, 2025 05:53 PM (D7oie)

225 I just woke from my food coma after eating at a very good BBQ place in the DFW area, Slowbone.

I highly recommend it if you are in the area.

Also, I highly recommend that you bring your heart meds along for Bidenflation has made the pricing of humble BBQ kinda shocking.

Normally, I made my own BBQ buuuuuut it's my B'day so forwent all that for lazy epicureanism.

Later, the lovely and delightful Mrs naturalfake will be making my Mom's Fried Chicken and Buttermilk biscuits along with strawberry shortcake.

Posted by: naturalfake at February 02, 2025 05:54 PM (iJfKG)

226 Doof

I think the news at your 187 is that you work. I’ve always imagined you as a bon vivant! From cocktail to soirée making it all look effortless.

I’m going to have to reformat my mental image.
Posted by: Pete Bog at February 02, 2025 05:43 PM (dGRH3)

Work is just a necessity to afford me the opportunities to do the things you mentioned. Try not to think of me any differently than you previously did!

Posted by: Doof at February 02, 2025 05:55 PM (RFPHU)

227 "...so I got broccoli instead."

Vile weed!

Posted by: Newman at February 02, 2025 05:55 PM (dg+HA)

228 I had bangers and mash at the George and Dragon in Phoenix today. I was yummy. Bought something fluky at the Glendale Swap Meet, but will save that discussion for the Gub Thread.

78 degrees here this afternoon. Woot!

Posted by: Alberta Oil Peon at February 02, 2025 05:56 PM (8zz6B)

229 If I was 10 years younger I would buy one of the mini jersey cows. Milk comes in quarts instead of gallons.

Posted by: Ben Had at February 02, 2025 05:56 PM (mB6WH)

230 I had so much rosemary and lavender in my yard (two residences ago) I made wreaths out of them and gave them to friends.

The hummingbirds loved my yard. So did the honey bees.

Posted by: nurse ratched at February 02, 2025 05:56 PM (mT+6a)

231 Work is just a necessity to afford me the opportunities to do the things you mentioned. Try not to think of me any differently than you previously did!
Posted by: Doof at February 02, 2025 05:55 PM (RFPHU)

Will do. Like a perpetual Gatsby without all the mean parts. Cheers!

Posted by: Pete Bog at February 02, 2025 05:57 PM (dGRH3)

232 Butterfly leg of lamb - marinate with olive oil, chopped garlic, oregano, salt, pepper, lemon cut into quarters (and perhaps rosemary) 1-24 hours, then sear in cast iron skillet and finish in 400 oven until 120-125 degrees - rest for 15-20 mins slice thin and serve. Yum.

Posted by: CTSPURSMAN at February 02, 2025 05:57 PM (Uy2Lz)

233 The hummingbirds loved my yard. So did the honey bees.
Posted by: nurse ratched at February 02, 2025 05:56 PM (mT+6a)

We're big into pollinators, too.

Posted by: jsg at February 02, 2025 05:58 PM (Fg0Nr)

234 Mrs. scampy and I hit a nearby cafe for brunch today. The woman who waited on us is in her 47th year there. Place has been around 54 years. She said, "I'm 74 years old, still having fun. No plans on quitting."
Posted by: scampydog at February 02, 2025 05:32 PM (41CYW)

----------

Jen Rubin says exactly the same thing.

Posted by: Cicero (@cicero43) at February 02, 2025 05:58 PM (H4laq)

235 PSA for non-cooks:

Kevin's General Tso's Chicken (frozen section)
Kevin's Honey Garlic Chicken Stir Fry (refrigerated)
Ruprecht's Irish Stew (refrigerated)

Highly recommend these three items because they are all delicious and are as close to homemade as can be.

Posted by: IrishEi at February 02, 2025 05:59 PM (3ImbR)

236 The hummingbirds loved my yard. So did the honey bees.
Posted by: nurse ratched at February 02, 2025 05:56 PM (mT+6a)

So did your friends I bet.

Posted by: Pete Bog at February 02, 2025 06:00 PM (dGRH3)

237 Pete Bog, is there much difference between venison and antelope?

Posted by: Ben Had at February 02, 2025 06:00 PM (mB6WH)

238 "...so I got broccoli instead."

Vile weed!
Posted by: Newman at February 02, 2025 05:55 PM (dg+HA)

You'll all be please to learn that the AP suggests that instead of cooking Buffalo Chicken Wings for your Super Bowl Watch Parties that you make-

Buffalo Broccoli Florets instead.

Like so:

https://instapundit.com/699909/

The Empire is fighting back, people!!!

Posted by: naturalfake at February 02, 2025 06:01 PM (iJfKG)

239 Way past OT, but read in the 3 days or so it took to announce the woman pilot in the helicopter crash her family saw fit to scrub all their social media.

Posted by: Skip at February 02, 2025 06:03 PM (fwDg9)

240 Highly recommend these three items because they are all delicious and are as close to homemade as can be.
Posted by: IrishEi at February 02, 2025 05:59 PM (3ImbR)

I just had Michael Angelo's lasagna for supper. I already spent the afternoon cooking for the dog, and didn't feel like cooking for myself. It's good, too, better than any lasagna I've ever made myself.

Posted by: Dash my lace wigs! at February 02, 2025 06:03 PM (OX9vb)

241 Goats are browsers, not grazers. You want sheep for the grass. Goats will eat leaves, small branches, thistles and blackberries among other things.

Posted by: Notsothoreau at February 02, 2025 06:04 PM (EV2jz)

242 Buffalo Broccoli Florets instead.

Uh, I think I'll pass on that one.

Posted by: Notorious BFD at February 02, 2025 06:04 PM (mH6SG)

243 Pete Bog, is there much difference between venison and antelope?
Posted by: Ben Had at February 02, 2025 06:00 PM (mB6WH)

Yes. Lots of difference at least between Pronghorn and US Venison. Antelope eat a lot of sage and run like the wind. They tend too have a strong gamely flavor that can be tough. I’ve had antelope that was delicious but that is an exception in my experience. Trick is to have a clean kill and get the skin off quickly to cool the meat. I’ve had antelope sausage with added pork that can be great as well.

Posted by: Pete Bog at February 02, 2025 06:05 PM (dGRH3)

244 Had a lunch in with 6 other guys I use to work with.
Had beef stew and a Laphroaig, the stew was quite kicked up a bit.

Posted by: Skip at February 02, 2025 06:05 PM (fwDg9)

245 No super bowl stuff but tequila/lime chicken wings are on the menu for next week.

Posted by: Ben Had at February 02, 2025 06:06 PM (mB6WH)

246 FYI to Buck: Your article on Warnock was picked up by Lucianne.com

However they linked to the article and not the section with the comments for some reason

c'est la vie

Posted by: Kindltot at February 02, 2025 06:06 PM (D7oie)

247
I've pretty much come to the conclusion that all good Americans should own a konro grill, including myself.

Posted by: naturalfake at February 02, 2025 06:10 PM (iJfKG)

248 > If you rosemary gets hardy enough, when you prune it back, use the thicker twigs as the sticks for shish kabobs. The flavor is excellent!
Posted by: nurse ratched
---------
This is something that has never, in a million years, occurred to me.

And is totally awesome.

Posted by: Martini Farmer at February 02, 2025 06:11 PM (Q4IgG)

249 Ben Had, most African plains game are referred to as antelopes. Wildebeest included. They are a different genus from American Pronghorn which I believe are closer to a giraffe genetically.

Both venison and antelope are very lean. Mule deer that eat a lot of sage can taste similarly gamey.

Let me know when you want me to cook some.

Posted by: Pete Bog at February 02, 2025 06:11 PM (dGRH3)

250 I just had Michael Angelo's lasagna for supper. I already spent the afternoon cooking for the dog, and didn't feel like cooking for myself. It's good, too, better than any lasagna I've ever made myself.
Posted by: Dash my lace wigs!

Their Eggplant Parmigiana is pretty good. Just had some last week.

Posted by: Tuna at February 02, 2025 06:12 PM (oaGWv)

251 237 237 Pete Bog, is there much difference between venison and antelope?

Antelope typically needs to be dressed and cooled quickly - at least in these parts. Venison is more forgiving.

Posted by: COMountainMarie at February 02, 2025 06:12 PM (g608x)

252 I have made the Martha Stewart Fired me cookies, but didn't know that was the name. The recipe was in a church cookbook, from some lovely Christian lady who was likely well known for her cookies. They were pretty good - a little butterscotchier due to the higher butter and brown sugar content. The Toll House recipe made with real butter, a tablespoon of vanilla extract (the real stuff, not imitation, heresy!), the maldon salt, and then chilled for 20-30 minutes before baking makes a similar tasting cookie that seems easier to remember. Oh, and semi-sweet chips seem to make a better cookie. I've tried milk chocolate, 60 percent (Ghiradelli, which is still good), 70 percent (vahlrona, way too expensive, but good). Semisweet offers that nostalgic chocolate chip cookie taste better than any other chip.

Posted by: Moki at February 02, 2025 06:13 PM (wLjpr)

253 Brunswick Stew is not Brunswick Stew without squirrel or rabbit. That's in the Bible.

Posted by: Comrade Flounder, Disinformation Demon at February 02, 2025 06:13 PM (xJL+M)

254 FIx Business - FDA escalates Walmart broccoli recall to highest threat level: Risk of 'death'
Consumers are urged to remove the recalled broccoli from their freezers

Posted by: L - Cellphone at February 02, 2025 06:13 PM (NFX2v)

255 Is Tay Tay Hannah Montaba?

Posted by: Boss Moss at February 02, 2025 06:13 PM (KWujZ)

256 I need an orange marmalade. Any suggestions? TipTree Tawny is too bitter.

Posted by: Accomack at February 02, 2025 06:13 PM (w9ItN)

257 Fox

Posted by: L - Cellphone at February 02, 2025 06:13 PM (NFX2v)

258 I just had Michael Angelo's lasagna for supper. I already spent the afternoon cooking for the dog, and didn't feel like cooking for myself. It's good, too, better than any lasagna I've ever made myself.
Posted by: Dash my lace wigs!
~~~~~

I'll tell my son! Each time he has made dinner it's with one of the three entrees I listed. He's always looking for good frozen stuff so I'll let him know.

Posted by: IrishEi at February 02, 2025 06:14 PM (3ImbR)

259 Littke florets of death.

Posted by: Boss Moss at February 02, 2025 06:14 PM (KWujZ)

260 Chicken scarpariello is in the oven. First time making this recipe

Posted by: ghost of hallelujah at February 02, 2025 06:15 PM (sJHOI)

261 Pete Bog, the place I buy game from has Nilgai roasts and was thinking about giving one a try.

Posted by: Ben Had at February 02, 2025 06:15 PM (mB6WH)

262 Accomack, make your own. It's really simple to do.

Posted by: Ben Had at February 02, 2025 06:16 PM (mB6WH)

263 Rachel Maddow insists that raw milk is a dangerous vector for bird flu, and "just one drop splashed on skin" like on the hands or face she claims could be deadly.

Posted by: Kindltot at February 02, 2025 06:17 PM (D7oie)

264 Happy Birthday Naturalfake! Hope you are having a wonderful day!!

Posted by: Moki at February 02, 2025 06:17 PM (wLjpr)

265 An airplanes wing hit a tug driver at O'Hare.

Posted by: Boss Moss at February 02, 2025 06:18 PM (KWujZ)

266 Ok. Campbells new Spicy Tomato Soup is just spicy enough to make my nose run.

Posted by: Tuna at February 02, 2025 06:18 PM (oaGWv)

267 It's naturalfake's birthday? Happy Birthday and Cheers.

Posted by: Ben Had at February 02, 2025 06:19 PM (mB6WH)

268 Sooooo ... Martha fired her, huh? Too bad. So sad. Move along. Nothing to see here. Keep it moving ... Look, babe, chocolate chips is chocolate chips is chocolate chips. 'Improvements' are only (and always) made at the margins - yours don't look all that outstanding for me to waste the hours it'd take to make 'em as opposed to getting a bag off the shelf at W'mart or Kroger in under a minute.

As for the 'homemade bacon' ... See Comment Nr 01, above. Now I need to fire up the Roku and watch the 'Top Gear' reruns.

Posted by: Dr_No at February 02, 2025 06:19 PM (ayRl+)

269 Since this a food thread . . . .

I bought a pound of spicy tuna pokey at a local Kauai fish market, served on a bed of greens with some grape tomatoes and cucumbers, with a commercial Asian sesame dressing mixed with soy and Wasabi.

Oh man. Heaven on a plate. I am salivating just contemplating leftovers.

Posted by: Comrade Flounder, Disinformation Demon at February 02, 2025 06:19 PM (xJL+M)

270 Nilgai is absolutely spectacular. Many say it is the best meat you can eat. Bar none. I’m not sure I’d go that far but it’s really good.

Just be gentle. Don’t overcook. A roast braised with red wine, garlic, onions carrots etc is really good. One of the younger bogs took one on a Texas trip many moons ago. About the most unusual thing you’ve seen on four legs but really tasty.

Posted by: Pete Bog at February 02, 2025 06:20 PM (dGRH3)

271 Does anyone know why the price of chips has tripled recently? Seems a little outrageous for a cheap snack food to cost so much more than real food.

Posted by: Emmie celebrates the Audacity of Trump! at February 02, 2025 06:21 PM (Sf2cq)

272 >>Ben Had, most African plains game are referred to as antelopes. Wildebeest included. They are a different genus from American Pronghorn which I believe are closer to a giraffe genetically.

I had Springbok Carpaccio in South Africa. Very tasty.

Posted by: JackStraw at February 02, 2025 06:21 PM (LkLld)

273 263 Rachel Maddow insists that raw milk is a dangerous vector for bird flu, and "just one drop splashed on skin" like on the hands or face she claims could be deadly.

Posted by: Kindltot at February 02, 2025 06:17 PM (D7oie)
This maddow is a fool.

Posted by: Eromero at February 02, 2025 06:21 PM (LHPAg)

274 Pork Rind prices don't seem to move much.

Posted by: Boss Moss at February 02, 2025 06:22 PM (KWujZ)

275 Flounder. That poke sounds fantastic. A favorite in our house. The fresher the better.

Alas the Wyoming tuna runs were depleted many years ago.

Posted by: Pete Bog at February 02, 2025 06:22 PM (dGRH3)

276
"Raw milk?"

a.k.a. milk?

Posted by: Soothsayer likes gladiators at February 02, 2025 06:23 PM (yy3s/)

277 @ 271 Does anyone know why the price of chips has tripled recently? Seems a little outrageous for a cheap snack food to cost so much more than real food.
____________________________

Glad I'm not the only one noticing that. Kroger's storebrand potato chips (not 'wavy') jumped from $1.99/bag to $2.99/bag overnite. For that, they will stay on the shelf - and I will also benefit by shedding a few more un-needed pounds. Win-win.

Posted by: Dr_No at February 02, 2025 06:24 PM (ayRl+)

278
Or is "raw milk" straight from the teet, un-louis-pasteur-ized or homo-genized?

Posted by: Soothsayer likes gladiators at February 02, 2025 06:24 PM (yy3s/)

279 Alas the Wyoming tuna runs were depleted many years ago.

Posted by: Pete Bog at February 02, 2025 06:22 PM (dGRH3)

We're more inland from the west coast now, where you could be guaranteed fresh and reasonable. Ahi here is on par with steak prices back home. I might turn into a tuna before I leave.

Posted by: Comrade Flounder, Disinformation Demon at February 02, 2025 06:24 PM (xJL+M)

280 Does anyone know why the price of chips has tripled recently? Seems a little outrageous for a cheap snack food to cost so much more than real food.

Posted by: Emmie celebrates the Audacity of Trump! at February 02, 2025 06:21 PM (Sf2cq)

You're paying for the cost to transport air.

Posted by: Comrade Flounder, Disinformation Demon at February 02, 2025 06:25 PM (xJL+M)

281
Alas the Wyoming tuna runs were depleted many years ago.
Posted by: Pete Bog at February 02, 2025 06:22 PM (dGRH3)

Their massive schools thundered and glistened across the plains, covering the entire landscape - until the white man came.

Posted by: Those rotten European colonizers! at February 02, 2025 06:26 PM (URPBf)

282
I figure Mad Cow milk will act as an antidote to Bird Flu.

If that doesn't work, bacon with Swine Flu should do the trick.

Posted by: Soothsayer likes gladiators at February 02, 2025 06:26 PM (yy3s/)

283 271 Does anyone know why the price of chips has tripled recently? Seems a little outrageous for a cheap snack food to cost so much more than real food.
Posted by: Emmie celebrates the Audacity of Trump! at February 02, 2025 06:21 PM (Sf2cq)

Yeah, chips are my worst food habit. So, as much as this annoys me, it makes me eat less of them.

Really, though, almost six dollars for a bag of Fritos. It's crazy.

Posted by: Dash my lace wigs! at February 02, 2025 06:26 PM (OX9vb)

284 FIx Business - FDA escalates Walmart broccoli recall to highest threat level: Risk of 'death'
Consumers are urged to remove the recalled broccoli from their freezers
Posted by: L - Cellphone at February 02, 2025 06:13 PM (NFX2v)

(checks) I have "Great Value" broccoli florets in the freezer. Best before November 2025. Products of Guatemala. So not subject to the recall.

Posted by: Alberta Oil Peon at February 02, 2025 06:27 PM (8zz6B)

285 When yellowfin get busted for public intoxication, they get held in the tuna pokey.

Posted by: Scales of Justice at February 02, 2025 06:29 PM (URPBf)

286 Yeah, chips are my worst food habit. So, as much as this annoys me, it makes me eat less of them.

Really, though, almost six dollars for a bag of Fritos. It's crazy.

Posted by: Dash my lace wigs! at February 02, 2025 06:26 PM (OX9vb)

Only time that made sense was coming off a mountain, cold AF and wet. I needed those chips.

Now I can pass up those prices, even though I amgoung through withdrawals.

Posted by: Comrade Flounder, Disinformation Demon at February 02, 2025 06:29 PM (xJL+M)

287
Mr. Netanyahoo Goes To Washington

He's in town. For what, anyone know?

Posted by: Soothsayer likes gladiators at February 02, 2025 06:31 PM (yy3s/)

288 We've got a few acres on the edge of town, and a friend of ours raises sheep. We let her use our acreage to graze the sheep, and at the end of the season we get one of them to stock our freezer.

There's definitely advantages to living in flyover country.

Posted by: CSinKS at February 02, 2025 06:32 PM (VBzjB)

289 Their massive schools thundered and glistened across the plains, covering the entire landscape - until the white man came.
Posted by: Those rotten European colonizers! at February 02, 2025 06:26 PM (URPBf)

And thus ended the nomadic life of the Ahi Sioux. They followed the schools plucking only the minimum needed to survive of which they used every part down to the scent which was a young braves cologne when he went courting.

Posted by: Pete Bog at February 02, 2025 06:32 PM (dGRH3)

290 "Really, though, almost six dollars for a bag of Fritos. It's crazy."

$2 for the store brand and they work just as well with chili, which is the only way I eat them.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:33 PM (vFG9F)

291
1. What the hell is going on with hamas slow-walking the release of hostages? Two at a time??

2. I forgot.

Posted by: Soothsayer likes gladiators at February 02, 2025 06:33 PM (yy3s/)

292 Usually one brand of chips is on sale for decent price

Posted by: steevy at February 02, 2025 06:34 PM (KQk9m)

293 I remember the decimation of the tuna herds by the great white colonizer. And I alone survived.
- Ishmael (Charlie) Tuna

Posted by: Eromero at February 02, 2025 06:35 PM (LHPAg)

294 $2 for the store brand and they work just as well with chili, which is the only way I eat them.
Posted by: fd, 2025 survivor, so far at February 02, 2025 06:33 PM (vFG9F)

I will substitute store brand for potato chips, but not Fritos. Nothing else has the same taste and texture. There's some kind of sorcery with the Fritos that makes them inimitable.

Posted by: Dash my lace wigs! at February 02, 2025 06:35 PM (OX9vb)

295 Broccoli has always been deadly. I thought everyone knew that. It's the blowfish of the vegetable world.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:36 PM (vFG9F)

296 Kroger brand Pork Rinds are about $2.19 a bag.

Posted by: Boss Moss at February 02, 2025 06:36 PM (KWujZ)

297 Usually one brand of chips is on sale for decent price

Posted by: steevy at February 02, 2025 06:34 PM (KQk9m)

My local option is Safeway, which requires you to buy 1 ton of chips to get the "sale" price. It's annoying AF.

Posted by: Comrade Flounder, Disinformation Demon at February 02, 2025 06:36 PM (xJL+M)

298
have You People learned Nothing from Ace & his Gainz?

Avoid Carbs.
Avoid Sugar.

You want to be on the Fast-Track to diabetes, tooth decay, disease, & obesity? Keep eating Pie & Chips.

Posted by: Soothsayer likes gladiators at February 02, 2025 06:36 PM (yy3s/)

299 The farts broccoli produces are deadly...

Posted by: steevy at February 02, 2025 06:37 PM (KQk9m)

300 Way past OT, but read in the 3 days or so it took to announce the woman pilot in the helicopter crash her family saw fit to scrub all their social media.
Posted by: Skip

Well whatever was there will eventually come out anyway. It always does.

Posted by: Tuna at February 02, 2025 06:38 PM (oaGWv)

301 Thank you Moki and Ben Had!!!

So, far the day has been very happy indeed.

Posted by: naturalfake at February 02, 2025 06:38 PM (iJfKG)

302 "Keep eating Pie & Chips.
Posted by: Soothsayer likes gladiators"

All pies? Are you some kind of commie?

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:38 PM (vFG9F)

303 292 Usually one brand of chips is on sale for decent price
Posted by: steevy at February 02, 2025 06:34 PM (KQk9m)

If you're not at Aldi's, and even if you are, that's how you kinda have to mostly shop these days...

Kids asked - mom, why did you bring home "X"...and then they say "nevermind" b/c they know...

This week, they get to play around with scrapple. I've literally never bought it or eaten it, but for $1.50/lb, I read the ingredients and it's not that bad - nothing artificial, normal, mostly offal...okay, what the heck...

Another one was 8oz farmer's cheese for $1.50 (again, never eaten it or bought it) - kids get to play with both for lunches if I don't play 1st...

Got multiple cauliflowers, the pickle bag salad, red bell peppers, potatoes, onions, and green beans b/c those were the on sale veg. Got clementines, pineapples, grapes, gala apples, and blueberries b/c same. Shopped 2 stores, as I do every weekend.

Posted by: Nova Local at February 02, 2025 06:38 PM (exHjb)

304 Cow farts = human farts. If you eat beef the cows produce methane. If you eat plants you produce methane.

Posted by: Boss Moss at February 02, 2025 06:39 PM (KWujZ)

305 Farmer's cheese is delicious, NovaLocal. No problem there. I never get it because it's never 1.50/lb.

Posted by: Dash my lace wigs! at February 02, 2025 06:40 PM (OX9vb)

306 You want to be on the Fast-Track to diabetes, tooth decay, disease, & obesity? Keep eating Pie & Chips.
Posted by: Soothsayer likes gladiators at February 02, 2025 06:36 PM (yy3s/)

I have found Berberine to be handy for moderating my blood glucose.
I also avoid chips and pie, but that alone wasn't doing it.

Posted by: Kindltot at February 02, 2025 06:40 PM (D7oie)

307 I will substitute store brand for potato chips, but not Fritos. Nothing else has the same taste and texture. There's some kind of sorcery with the Fritos that makes them inimitable.

Posted by: Dash my lace wigs! at February 02, 2025 06:35 PM

It's the oil in fritos. They are so oil laden that you can make a fire with them. Toss a bunch on the ground and hit them with a lighter and they will burn for some time. Some people keep a bag of fritos in their camping bags just as a fire starter.

Posted by: Mister Scott (Formerly GWS) at February 02, 2025 06:41 PM (Rcnd3)

308 305 Farmer's cheese is delicious, NovaLocal. No problem there. I never get it because it's never 1.50/lb.
Posted by: Dash my lace wigs! at February 02, 2025 06:40 PM (OX9vb)

Yeah, I can't eat it...but my oldest already tried it today and said she liked it (something about a slice of pan-fried scrapple, a fried egg, and some sprinkled cheese on toast).

Kids are very happy when I bring home something unusual, so it's a win/win. If there's a clearance and it's a modicum of healthy or cool, I almost always buy the product (even if I can't eat it)...

Posted by: Nova Local at February 02, 2025 06:42 PM (exHjb)

309 One of my favorite cafeteria meals in grade school:

Split a small frito bag long ways, add chili top with shredded cheese. Hand to students.

So good.

Posted by: nurse ratched at February 02, 2025 06:42 PM (mT+6a)

310 These NASCAR morons are racing in a parking lot.

Posted by: Accomack at February 02, 2025 06:43 PM (MeckE)

311 When I bring home the stuff, I also always tell the kids to never expect to get it again, so enjoy it when it's there

...sometimes, I do buy it again (b/c the clearance was still there).

Things I draw the line at - vegan spam. My Safeway has had that clearanced for a $1/can for 3 months and it's still there...I think there isn't a price in the world they can sell it at, even as apocalypse food (it started at $5)...

Posted by: Nova Local at February 02, 2025 06:44 PM (exHjb)

312 I can't cook more than a burger or pancakes. The wife could do it.

Posted by: Accomack at February 02, 2025 06:45 PM (MeckE)

313 have You People learned Nothing from Ace & his Gainz?

Nope. I've always been on the world-renowned Seefood Diet.

Posted by: Notorious BFD at February 02, 2025 06:46 PM (mH6SG)

314 "Some people keep a bag of fritos in their camping bags just as a fire starter.
Posted by: Mister Scott"

I remember in a science class burning a Frito under a beaker of water and calculating the caloric content from the heat rise in the water. I think that's how it worked. Damned if I can remember how to do it now, but it's ok, I have AI to tell me everything I need to know.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:46 PM (vFG9F)

315 The only chips I indulge in any more are blue corn tortilla chips.

Posted by: Ben Had at February 02, 2025 06:46 PM (mB6WH)

316 309 One of my favorite cafeteria meals in grade school:

Split a small frito bag long ways, add chili top with shredded cheese. Hand to students.

So good.
Posted by: nurse ratched at February 02, 2025 06:42 PM (mT+6a)

That is a Frito pie. You can add other toppings like jalapeños, diced onion, etc. If you don’t use chili, but taco meat, it’s called a walking taco.

Posted by: Piper at February 02, 2025 06:47 PM (pZEOD)

317 Is vegan Spam made by Hormel? Have they been taken over by DEI wokesters?

Posted by: Eromero at February 02, 2025 06:48 PM (LHPAg)

318 I use the blue corn tortilla chips when I make nachos!

Posted by: Grateful - the range bag lady at February 02, 2025 06:48 PM (IQ6Gq)

319
Are you saying Fritos are like kindling?

Posted by: Soothsayer likes gladiators at February 02, 2025 06:48 PM (yy3s/)

320 315 The only chips I indulge in any more are blue corn tortilla chips.
Posted by: Ben Had at February 02, 2025 06:46 PM (mB6WH)

Mine are Utz potato chips (plain, but I will also do BBQ).

Aldi's pretzels are another.

I've been jonesing for pretzels b/c they are saltier than chips, and since the illness, I need that salt level flavor for now...it seems like it's clearing up now, but I still am enjoying the pretzels (with some dijon mustard for dipping)...

About the rest of all junk food, I can't eat, so it's kinda easy to eat less than I used to...

Posted by: Nova Local at February 02, 2025 06:49 PM (exHjb)

321 Grateful, you got it! I commend your good taste.

Posted by: Ben Had at February 02, 2025 06:49 PM (mB6WH)

322 319
Are you saying Fritos are like kindling?
Posted by: Soothsayer likes gladiators at February 02, 2025 06:48 PM (yy3s/)
There can be only one.

Posted by: Eromero at February 02, 2025 06:50 PM (LHPAg)

323
*adds a bag of Fritos to Apocalypse Bag, next to Twinkies and Swiss Army Knife

Posted by: Soothsayer likes gladiators at February 02, 2025 06:50 PM (yy3s/)

324
Am I late? Huh.

Anyway, you need the right recipe for lamb. I found one for a lamb stew with fresh spinach, lemon, and white beans. It was crazy-good and I served it to some lamb-averse friends and they loved it.

Posted by: Blonde Morticia at February 02, 2025 06:50 PM (lCaJd)

325 317 Is vegan Spam made by Hormel? Have they been taken over by DEI wokesters?
Posted by: Eromero at February 02, 2025 06:48 PM (LHPAg)

No idea - I can't bring myself to look at the can closely - it is a spam-shaped can (it's on the very bottom shelf in the corner of the aisle, like they tried to hide it b/c they were embarrassed by it). But my kids laugh as we walk by it each time...

Posted by: Nova Local at February 02, 2025 06:50 PM (exHjb)

326 "Are you saying Fritos are like kindling?
Posted by: Soothsayer likes gladiators"

Crunchy, delicious kindling.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:50 PM (vFG9F)

327 315 The only chips I indulge in any more are blue corn tortilla chips.
Posted by: Ben Had at February 02, 2025 06:46 PM (mB6W

I like those Red Hot Blues when I can find them. My small town grocery doesn't carry them. Garden of Eatin' makes them, I think.

Posted by: Dash my lace wigs! at February 02, 2025 06:50 PM (OX9vb)

328 So good.

Posted by: nurse ratched at February 02, 2025 06:42 PM (mT+6a)

We still do that. Use to get them at the local skating rink.

Posted by: Comrade Flounder, Disinformation Demon at February 02, 2025 06:51 PM (xJL+M)

329 298 have You People learned Nothing from Ace & his Gainz?

Avoid Carbs.
Avoid Sugar.

You want to be on the Fast-Track to diabetes, tooth decay, disease, & obesity? Keep eating Pie & Chips.
Posted by: Soothsayer likes gladiators

Do not avoid all carbs. You need them. Whole grains, fruits and vegetables are all important for those without any contrary health conditions. Do minimize sugar and things like potato chips. You can make alternatives like oven baked tortilla chips from whole grain tortillas and thin sliced sweet potatoes baked to crisp.

Thank you,

You friendly AOS nutrition coach

Posted by: Piper at February 02, 2025 06:52 PM (pZEOD)

330 If you grind up Fritos really fine and blow the dust towards an open flame it would probably make a pretty good fireball.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:53 PM (vFG9F)

331 $2 for the store brand and they work just as well with chili, which is the only way I eat them.
Posted by: fd, 2025 survivor, so far
---

For the win.

Posted by: Braenyard - some Absent Friends are more equal than others _ at February 02, 2025 06:54 PM (4bYcn)

332 If you grind up Fritos really fine and blow the dust towards an open flame it would probably make a pretty good fireball.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:53 PM

True fact, the Germans in WWII used fritos to fuel their flammenwerfers in combat.

Posted by: Mister Scott (Formerly GWS) at February 02, 2025 06:54 PM (Rcnd3)

333 Things I draw the line at - vegan spam. My Safeway has had that clearanced for a $1/can for 3 months and it's still there...I think there isn't a price in the world they can sell it at, even as apocalypse food (it started at $5)...
Posted by: Nova Local at February 02, 2025 06:44 PM

Vegan. Spam.
.
.
.
.
.
I got nuthin'.

Posted by: RedMindBlueState at February 02, 2025 06:55 PM (Wnv9h)

334 Soy Spam. The saddest of Spams.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:55 PM (vFG9F)

335
Today I cleaned the fridge. Not a pleasant chore to clean all the plastic trays & glass shelves, but it needed to be done.

Also: if you own Animals or Children, be sure to vacuum behind & under your fridge. Your fridge's Coils are probably loaded with hair & dust. Get your self a bendable Coil Brush.

Posted by: Soothsayer likes gladiators at February 02, 2025 06:55 PM (yy3s/)

336 There's a "pro immigrant march " going on across the street.

A couple hundred mezzicans carrying mezzican flags.

I so want to walk out there with an AR slung over my shoulder and my MAGA hat on.

Posted by: nurse ratched at February 02, 2025 06:55 PM (mT+6a)

337 Things I draw the line at - vegan spam. My Safeway has had that clearanced for a $1/can for 3 months and it's still there...I think there isn't a price in the world they can sell it at, even as apocalypse food (it started at $5)...
Posted by: Nova Local at February 02, 2025 06:44 PM

Vegan. Spam.
.
.
.
.
.
I got nuthin'.

Posted by: RedMindBlueState at February 02, 2025 06:55 PM

rivian EV manufacturer uses vegan leather for the seats in their trucks.

Posted by: Mister Scott (Formerly GWS) at February 02, 2025 06:56 PM (Rcnd3)

338 CBD, thank you once again for a great food thread.

Posted by: Ben Had at February 02, 2025 06:56 PM (mB6WH)

339 One of my favorite cafeteria meals in grade school:

Split a small frito bag long ways, add chili top with shredded cheese. Hand to students.

So good.
Posted by: nurse ratched at February 02, 2025 06:42 PM

Not gonna lie. My inner 10-yr-old is wanting that right now.

Posted by: RedMindBlueState at February 02, 2025 06:56 PM (Wnv9h)

340 Vegan leather =plastic.

Posted by: nurse ratched at February 02, 2025 06:57 PM (mT+6a)

341 rivian EV manufacturer uses vegan leather for the seats in their trucks.
Posted by: Mister Scott (Formerly GWS) at February 02, 2025 06:56 PM

Will no one think of the Naugas?!

Posted by: RedMindBlueState at February 02, 2025 06:57 PM (Wnv9h)

342 My camper set up had the range across from the table. It was an easy reach. Set the burner just right and set a fresh tortilla on it until ready then put it on the plate and cover it with butter. repeat on demand.

Posted by: Braenyard - some Absent Friends are more equal than others _ at February 02, 2025 06:57 PM (4bYcn)

343 This thread is almost over and speaking of soy, David Hogg got a new job. Kinda gun related too.

Posted by: fd, 2025 survivor, so far at February 02, 2025 06:58 PM (vFG9F)

344 Frito pie is the bomb.

Posted by: Scarymary at February 02, 2025 06:59 PM (ytIDq)

345 Little camper was so old it had a 4 burner range and a convection furnace. (no battery required)

Posted by: Braenyard - some Absent Friends are more equal than others _ at February 02, 2025 06:59 PM (4bYcn)

346 320 I've been jonesing for pretzels b/c they are saltier than chips, and since the illness, I need that salt level flavor for now...it seems like it's clearing up now, but I still am enjoying the pretzels (with some dijon mustard for dipping)...

About the rest of all junk food, I can't eat, so it's kinda easy to eat less than I used to...
Posted by: Nova Local at February

The other night I was having awful salt cravings, so I took sliced carrot medallions and salted them up.

Pathetic, I know. But it was good!

Posted by: Piper at February 02, 2025 06:59 PM (pZEOD)

347 Bango

Posted by: Eromero at February 02, 2025 07:00 PM (LHPAg)

348 "rivian EV manufacturer uses vegan leather for the seats in their trucks."

I kinda for this cause those damn vegans piss me off.

Posted by: fd, 2025 survivor, so far at February 02, 2025 07:00 PM (vFG9F)

349 The other night I was having awful salt cravings, so I took sliced carrot medallions and salted them up.

Pathetic, I know. But it was good!
Posted by: Piper at February 02, 2025 06:59 PM (pZEOD)

Didn't have any pickles?

Posted by: Dash my lace wigs! at February 02, 2025 07:00 PM (OX9vb)

350 Pathetic, I know. But it was good!
Posted by: Piper at February 02, 2025 06:59 PM

I would roll my eyes, but I'm eating kale soup.

Posted by: RedMindBlueState at February 02, 2025 07:00 PM (Wnv9h)

351
Fun AoS Fact: There are no such thing as "Baby Carrots"

Baby Carrots is just midget, adult carrots.

Posted by: Soothsayer likes gladiators at February 02, 2025 07:01 PM (yy3s/)

352 Gubs are nood.

Posted by: RedMindBlueState at February 02, 2025 07:01 PM (Wnv9h)

353 350 Pathetic, I know. But it was good!
Posted by: Piper at February 02, 2025 06:59 PM

I would roll my eyes, but I'm eating kale soup.
Posted by: RedMindBlueState at February

I am so proud right now!

Posted by: Piper at February 02, 2025 07:01 PM (pZEOD)

354 Baby carrots are carrots to ugly to sell put through a machine and cut up to look cute.

Posted by: Braenyard - some Absent Friends are more equal than others _ at February 02, 2025 07:05 PM (4bYcn)

355 Absalute torture reading a food thread after a stroke and eating Soft tuff for a week.

Posted by: AZ deplorable moron at February 02, 2025 07:06 PM (5ueg9)

356 I would roll my eyes, but I'm eating kale soup.
Posted by: RedMindBlueState at February

Gateway to man-buns, cardigans and sipping penis.

Posted by: Or worse, IPAs at February 02, 2025 07:08 PM (URPBf)

357 My wife and I buy lamb from a local farmer. Pricy, but very good. What we especially enjoy is that after having lamb shank or leg, I split the bone to expose the marrow, then make lamb stock. No better base for a soup or stew!

Posted by: Nemo at February 02, 2025 07:19 PM (S6ArX)

358 The sous vide wagyu ribeye I recently prepared was incredible.

Rare, reverse-seared. Spectacular. Looks bloody, but not raw.

Worth a try, at least once.

Posted by: Rev. Wishbone at February 02, 2025 08:14 PM (hXQfZ)

359 We raise our own lamb. Makes a huge difference.

Posted by: drainTheSwamp2025 at February 02, 2025 08:17 PM (9lNKA)

360 We've completely quit on imported lamb (New Z, Aussie) ...way too gamey...likely from food source. US lamb is all we'll buy and we find sources locally. Not as popular but available albeit more $$ than imported.

Posted by: Dabunz at February 02, 2025 10:23 PM (eA/WR)

361 I am genuinely happy to glance at this webpage posts which contains tons of helpful data,
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Posted by: Buy wonder mushroom bars online at February 03, 2025 02:00 AM (ma+4q)

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