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Food Thread: Salad Again? But Now With Added Chicken Guts!
The champagne industry is an odd thing. They are very careful to position their products as luxury items, but the vast majority of their production is what is called "non-vintage champagne" which, while relatively expensive, is nowhere near the price of their true luxury item: vintage champagne. For the purpose of this discussion I am referring to the French product as defined in French law. Sure, there is sparkling wine made in other places, and some of it is quite good, but the very top of the heap is French. Yeah... I hate writing that as much as you hate reading it, but the Frogs know what they are doing! They make a ton of mass-market champagne that costs between about $30 and $80. That's a lot of money for a single bottle of wine. Is it worth it? That's your call. Some of them are pretty generic, and some of them are very, very good. The nice thing about these wines is that they are amazingly consistent. They taste the same year after year, so when you find one you like, you are set! They blend multiple years to get that consistency, and that is the difference between the mass-market stuff and "vintage." Well, vintage champagne is also aged longer, but the big difference is that it comes from one particular year, which imparts unique characteristics. The industry doesn't declare a vintage year every year, because the weather in the region is pretty nasty, so they don't always get enough grapes that are ripe enough to make good champagne. But when they do, it is revelatory. There is something amazing about a fine vintage, but there is also something unique, which makes them even more exciting. I am not suggesting that you go out and get a second mortgage and buy verticals of Dom Perignon and Billecart-Salmon and Philliponnat. But if you have the opportunity to share a bottle with some good friends, it is an experience that may change the way you see wine. They are exciting to taste, make an evening festive, and are unlike even the finest non-vintage champagnes.
Yeah, that's not the most attractive loaf of bread I have ever baked, but it was fun to try, and I think I will keep at it until I get what I want. Plain old loaf pan breads are great for getting regular slices for things like grilled cheese or just a ham and cheese sandwich. But my bread-making for years has been focused on creating a great crust and crumb, which is of less importance in a sandwich bread. And... I used my regular sourdough recipe, which is absolutely not well-suited to a loaf pan!
I don't know why the Brits call their cask ales ""bitter." They aren't even close to being bitter, and certainly nothing like some of the ales in America that taste like they are made from hops and Angostura.
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.
Comments
(Jump to bottom of comments)1
FOOD!
Posted by: Additional Blond Agent, STEM Guy at February 16, 2025 04:00 PM (/HDaX)
2
Food fight
Maybe fast food made at home, not sure yet
Maybe fast food made at home, not sure yet
Posted by: Skip at February 16, 2025 04:01 PM (fwDg9)
3
And nooded.
Posted by: Additional Blond Agent, STEM Guy at February 16, 2025 04:01 PM (/HDaX)
4
Glad y looked. Now to read.
Posted by: From about That Time at February 16, 2025 04:05 PM (n4GiU)
5
This one was particularly delicious and so far from the idea of "bitter" that I wonder whether the name is some odd holdover from a few hundred years ago.
I checked the intertoobs and from what I could glean, it's simply the British term for a beer that's more bitter than a lager, i.e. an ale.
I checked the intertoobs and from what I could glean, it's simply the British term for a beer that's more bitter than a lager, i.e. an ale.
Posted by: Additional Blond Agent, STEM Guy at February 16, 2025 04:05 PM (/HDaX)
6
I only have experience with normal, yeast breads. BUT, ate at a small place this week and the bread the lady used to make the sandwich was outstanding. Her version of a sourdough sandwich loaf. She offered to let me help her bake soon - I am really looking forward to it.
Posted by: Tonypete at February 16, 2025 04:06 PM (WXNFJ)
7
So, as promised earlier in the week...Raisin Bran muffins https://www.food.com/recipe /raisin-bran-muffins-155575
Apparently, Kellogg's came up with this recipe, b/c they know folks overbuy cereal when it's on sale, or get sick of eating one type...and then are stuck with 1/2 a box you don't want to toss. Unlike other cereals, you can't really turn raisin bran into cereal treats, but dang, you can turn them into better bran muffins than your grocery can ever do.
For those wondering, I posted the starting recipe above. Then I made the following changes. Fake milk (for me, that was oat milk) b/c I need dairy free. An extra 1/4 cups of raisins. Aldi's raisin bran (b/c it's cheap and FULL of fiber). A decent amount of ginger and cinnamon IN the muffin (nope didn't measure - I was sick).
They turned out AMAZING. I loved them! Spouse wanted more sugar topping. Daughter health nut wanted none. So, sugar-level is just perfect for most adult palettes. I still have another box of raisin bran to use and raisins were on sale, so I have those, too...so I'll probably try adding nutmeg or other warming spices, soon. But no more sugar - extra raisins is better!
PS - 1 egg recipe!
Apparently, Kellogg's came up with this recipe, b/c they know folks overbuy cereal when it's on sale, or get sick of eating one type...and then are stuck with 1/2 a box you don't want to toss. Unlike other cereals, you can't really turn raisin bran into cereal treats, but dang, you can turn them into better bran muffins than your grocery can ever do.
For those wondering, I posted the starting recipe above. Then I made the following changes. Fake milk (for me, that was oat milk) b/c I need dairy free. An extra 1/4 cups of raisins. Aldi's raisin bran (b/c it's cheap and FULL of fiber). A decent amount of ginger and cinnamon IN the muffin (nope didn't measure - I was sick).
They turned out AMAZING. I loved them! Spouse wanted more sugar topping. Daughter health nut wanted none. So, sugar-level is just perfect for most adult palettes. I still have another box of raisin bran to use and raisins were on sale, so I have those, too...so I'll probably try adding nutmeg or other warming spices, soon. But no more sugar - extra raisins is better!
PS - 1 egg recipe!
Posted by: Nova Local at February 16, 2025 04:07 PM (exHjb)
8
The most exorbitant sparkling wine I can afford is Veuve Clicquot from Costco and that's only on holidays. If anyone knows something as good, please spill -- the info, not the champagne!
The most exorbitant sparkling wine I can afford is Veuve Clicquot from Costco and that's only on holidays. If anyone knows something as good, please spill -- the info, not the champagne!
Posted by: Blonde Morticia at February 16, 2025 04:08 PM (lCaJd)
9
It's rabbit food, and isn't fit for human consumption as anything other than a secondary part of the meal.
A frequent joke in anime, recently. Sit the tamed werewolf (catgirl, half-dragon, etc.) down for a full-course meal. Have them freak out about being served "leaves." Do you think they're a prey species who eats leaves?!?
Except... those are perfectly prepared and sautéed chicken livers in a nice mix of lettuce greens, dressed with a perfectly made vinaigrette. It's hard to get upset about being served rabbit food when one is shoveling it into one's face as fast as possible!
Eh, livers and kidneys are nature's toxin filters. I'd rather just eat leaves.
A frequent joke in anime, recently. Sit the tamed werewolf (catgirl, half-dragon, etc.) down for a full-course meal. Have them freak out about being served "leaves." Do you think they're a prey species who eats leaves?!?
Except... those are perfectly prepared and sautéed chicken livers in a nice mix of lettuce greens, dressed with a perfectly made vinaigrette. It's hard to get upset about being served rabbit food when one is shoveling it into one's face as fast as possible!
Eh, livers and kidneys are nature's toxin filters. I'd rather just eat leaves.
Posted by: mikeski at February 16, 2025 04:09 PM (DgGvY)
10
Just in time! I was getting hungry.....
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at February 16, 2025 04:10 PM (QGaXH)
11
Suckling pig? Really? Yup!
My, that looks tasty!
It does remind me a bit of an AI vid Ian Miles Cheong posted today (possibly disturbing):
https://x.com/stillgray/status/
1890932879384772810
My, that looks tasty!
It does remind me a bit of an AI vid Ian Miles Cheong posted today (possibly disturbing):
https://x.com/stillgray/status/
1890932879384772810
Posted by: Additional Blond Agent, STEM Guy at February 16, 2025 04:10 PM (/HDaX)
12
I just finished lunch, breakfast at 11:30am
Posted by: Skip at February 16, 2025 04:11 PM (fwDg9)
13
I make what is essentially an oatmeal Canada ma bread, which also rises badly. I blame the molasses.
But is such a good toast I don't care.
But is such a good toast I don't care.
Posted by: From about That Time at February 16, 2025 04:11 PM (n4GiU)
14
I'm not eating carbs at the moment so I'm having my protein with a lot of leaves. And I actually quite like it!
In particular, I've been growing Perilla which is used in Korean and other Asian cooking.
In particular, I've been growing Perilla which is used in Korean and other Asian cooking.
Posted by: stv at February 16, 2025 04:12 PM (DrqbW)
15
As for this weekend, I made my cookie butter dark chocolate fondue yesterday. In good news, the family loved it. In bad news, the family loved it. Even though I made an epic ton of dippers and 2 bags of dark chocolate worth of fondue, I didn't even try 1/2 the tasters on my dippers before my kids killed it. The spouse said it was great they loved it and I made the perfect amount...I said I probably should have made a bit more, so I could have a bit more.
Fondue was 2 bags dark chocolate, coconut cream and vanilla to thickness taste (fondue should be much thicker than fountain chocolate, so add slow - about 1/3 -1/2 can of the cc and 2 TB vanilla), 3 heaping scoops of cookie butter and a pinch of salt.
Dippers were strawberries, bananas, oranges, dried cherries (requested), graham crackers, pretzel rods, halved marshmallows, and oreos. I didn't get either cookie or the cherries (and only one marshmallow), so I guess the kids did look after my health.
Fondue was 2 bags dark chocolate, coconut cream and vanilla to thickness taste (fondue should be much thicker than fountain chocolate, so add slow - about 1/3 -1/2 can of the cc and 2 TB vanilla), 3 heaping scoops of cookie butter and a pinch of salt.
Dippers were strawberries, bananas, oranges, dried cherries (requested), graham crackers, pretzel rods, halved marshmallows, and oreos. I didn't get either cookie or the cherries (and only one marshmallow), so I guess the kids did look after my health.
Posted by: Nova Local at February 16, 2025 04:14 PM (exHjb)
Posted by: Pete Bog at February 16, 2025 04:14 PM (H/kBB)
17
There is a hole-in-the-wall sourdough bakery near me that is open infrequently. The bread is wonderful but she also makes excellent chocolate chip cookies.
Posted by: Helena Handbasket at February 16, 2025 04:14 PM (Vqx30)
18
I make big salads, never meat in them. But certainly not some vegetarian
Posted by: Skip at February 16, 2025 04:15 PM (fwDg9)
19
#13 is anadamma bread, for those who cannot interpret auto correct.
Posted by: From about That Time at February 16, 2025 04:16 PM (n4GiU)
20
Considering taking the leftover beef fat from my rib roast (did one of the holiday ones as 3 meals this week). I rendered the fat of some of the shaved fat to cook veg in for a "trash soup" and then tried the fat. Fattier than bacon, but I thought it could work really well chopped down into "beef fat bits" for a multi green salad.
Since I paid $6/lb for the rib roast, and my health kid is all about use all of what you buy, this salad experiment is next on my list (I still have some mostly cooked beef fat in my fridge from Friday, but I'd want it even more cooked before salading it)...
Since I paid $6/lb for the rib roast, and my health kid is all about use all of what you buy, this salad experiment is next on my list (I still have some mostly cooked beef fat in my fridge from Friday, but I'd want it even more cooked before salading it)...
Posted by: Nova Local at February 16, 2025 04:18 PM (exHjb)
21
Is... that... Arugula!? *gags*
Posted by: Martini Farmer at February 16, 2025 04:18 PM (Q4IgG)
22
Vintage champagne is a favorite around our house. A few years ago went to a wine tasting and was introduced to “Growers Champagne”. The big houses buy grapes from local farmers to use in the famous labels. Many of those farmers use the same fruit to make the “family” champagne. They typically are more unique and reflect the preferences and winemaking skills of the grower rather than being blended to uniform flavor.
Best of all they are much more affordable than the big names.
Best of all they are much more affordable than the big names.
Posted by: Pete Bog at February 16, 2025 04:19 PM (H/kBB)
23
19 #13 is anadamma bread, for those who cannot interpret auto correct.
Posted by: From about That Time at February 16, 2025 04:16 PM (n4GiU)
I've never heard of that type of bread.
Posted by: From about That Time at February 16, 2025 04:16 PM (n4GiU)
I've never heard of that type of bread.
Posted by: Nova Local at February 16, 2025 04:19 PM (exHjb)
24
Suckling pig or balyut? Looks icky.
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:19 PM (Lz5dm)
25
Mmmmmmmm, chicken livers,....my kids (all in their 30's now) won't even try them. But they taste awesome when done right! My grandfather would eat them with breakfast. Didn't hurt that he and grandma had a hundred chickens or more. And sold chickens and eggs at the co-op. What did hurt was when they put me to work during the summers trying to snatch eggs out from under angry hens....have a few wounds from those days....
-SLV
-SLV
Posted by: Shy Lurking Voter (also Dead Mark Twain) at February 16, 2025 04:20 PM (e/Osv)
26
I hear a lot of chefs, cooks, and foodies talk about "texture" when they refer to a dish. Texture never really played a level of importance to me....EXCEPT in salads that include meat. I, very much, enjoy a salad with various poultry strewn about. BUT, it has to be cold. Because the texture of wilted lettuce due to heated meat seems "wrong."
Short version: cold meat...good hot meat....bad (which is, also, a good mission statement for a Bordello)
Short version: cold meat...good hot meat....bad (which is, also, a good mission statement for a Bordello)
Posted by: Orson at February 16, 2025 04:21 PM (dIske)
27
It's a really raw day so I wanted something warming, and was tired of tea and coffee. Poured a glass of sherry, and good, but not quite it.
Looking in the pantry cooking section I saw a store brand french onion soup, so heated it up.
Really hit the spot, surprisingly tasty, nothing offensive. And as a bonus, a hit of the sherry went nicely with it.
Looking in the pantry cooking section I saw a store brand french onion soup, so heated it up.
Really hit the spot, surprisingly tasty, nothing offensive. And as a bonus, a hit of the sherry went nicely with it.
Posted by: From about That Time at February 16, 2025 04:21 PM (n4GiU)
28
I'm not much of a salad eater, but I get cravings for Caesar salad with chicken.
Posted by: nerdygirl at February 16, 2025 04:23 PM (0Htd1)
29
I am having a salted carmel martini ( you can anlall groan about girly drinks now! 😉
out with the family . They are having a Moscow Mule ( son) and club soda with lime FenSpouse ( because he has to eschew alcohol because of gout) we will be having Buffalo wings (son) and a stuffed sweet potato with pulled pork a ( spouse and me) in a little while.
out with the family . They are having a Moscow Mule ( son) and club soda with lime FenSpouse ( because he has to eschew alcohol because of gout) we will be having Buffalo wings (son) and a stuffed sweet potato with pulled pork a ( spouse and me) in a little while.Posted by: FenelonSpoke at February 16, 2025 04:23 PM (hookr)
30
My sourdough never rises as much as I think it should.
Posted by: Dash my lace wigs! at February 16, 2025 04:24 PM (OX9vb)
31
Orson. I would guess you aren’t a fan of wilted spinach salad with Bacon Vinaigrette?
Posted by: Pete Bog at February 16, 2025 04:26 PM (H/kBB)
32
I loathe liver. Any organ meat, really. Although I once had some venison liver that was tolerable, if not tasty. Milder flavor.
Posted by: Pug Mahon, Watching the snow fall in Idaho at February 16, 2025 04:27 PM (bDNzX)
33
Remember, it's only a Frankenstein monster if it was made in Frankenstein Castle in Hesse, Germany.
Anything else is just a sparkling monster.
Anything else is just a sparkling monster.
Posted by: Rodrigo Borgia at February 16, 2025 04:28 PM (W5ArC)
34
Yeah, no liver for me either, please.
It's a constant marvel to me that other people can like things like liver (any species), cilantro, or Brussels sprouts, but clearly they do.
Oh, well. More for you, less for me, and that's just the way I like it to be.
It's a constant marvel to me that other people can like things like liver (any species), cilantro, or Brussels sprouts, but clearly they do.
Oh, well. More for you, less for me, and that's just the way I like it to be.
Posted by: Rodrigo Borgia at February 16, 2025 04:30 PM (W5ArC)
35
@26 Because the texture of wilted lettuce due to heated meat seems "wrong."
Posted by: Orson at February 16, 2025 04:21 PM (dIske)
Mom used to do a "wilted salad". Fresh leaf lettuce and green onions from the garden. A drizzle of hot bacon grease to "wilt" it, then toss with a vinagerette. Really great! Been using a similar technique with loose leaf spinach (when I can get some that is NOT dripping with listeria) and green onion.
-SLV
Posted by: Orson at February 16, 2025 04:21 PM (dIske)
Mom used to do a "wilted salad". Fresh leaf lettuce and green onions from the garden. A drizzle of hot bacon grease to "wilt" it, then toss with a vinagerette. Really great! Been using a similar technique with loose leaf spinach (when I can get some that is NOT dripping with listeria) and green onion.
-SLV
Posted by: Shy Lurking Voter (also Dead Mark Twain) at February 16, 2025 04:30 PM (e/Osv)
36
Suckling pig? Really?
I think CBD's trying to fool us and is ashamed he got tricked into eating some weird French concoction.
That looks more like the legendary Parisian delicacy-
Le Weasotlnail.
which is Fried Garden Snails wrapped in an Axolotl wrapped in a weasel. Served in a Brussel Sprout wine enhanced au jus.
Suckling pig? Really?
I think CBD's trying to fool us and is ashamed he got tricked into eating some weird French concoction.
That looks more like the legendary Parisian delicacy-
Le Weasotlnail.
which is Fried Garden Snails wrapped in an Axolotl wrapped in a weasel. Served in a Brussel Sprout wine enhanced au jus.
Posted by: naturalfake at February 16, 2025 04:33 PM (iJfKG)
37
I’ve been cooking in an autumn state of mind. Had a can of pumpkin left, so I added it to spice box cake with some mayo, and a very light, tasty pumpkin spice cake was the result. Then I realized I had some frozen butternut squash still, so I made butternut red lentil soup.
Harvest food.
Tonite will be Whole Foods frozen lo mein w some chopped fresh veggies.
And maybe wine.
Harvest food.
Tonite will be Whole Foods frozen lo mein w some chopped fresh veggies.
And maybe wine.
Posted by: kallisto at February 16, 2025 04:33 PM (61FSW)
38
> A drizzle of hot bacon grease to "wilt" it,
Yes, bacon grease will atone for a multitude of sins.
Except Brussels sprouts. Those are the only thing I know of that can actually make bacon taste bad.
Yes, bacon grease will atone for a multitude of sins.
Except Brussels sprouts. Those are the only thing I know of that can actually make bacon taste bad.
Posted by: Rodrigo Borgia at February 16, 2025 04:33 PM (W5ArC)
39
My dad (RIP) liked liver for some unholy godforsaken reason. I’m told I liked liver as a very little kid. I don’t remember that at all. I suspect it’s bullshit. But when I was old enough to judge food for myself, I tried liver. Once. It’s nasty. Not for me.
Posted by: Elric Blade at February 16, 2025 04:33 PM (j/X1V)
40
Best of all they are much more affordable than the big names.
Posted by: Pete Bog at February 16, 2025 04:19 PM (H/kBB)
Great! I expect a Food Thread segment on growers champagne on my desk by the end of the week!
Posted by: Pete Bog at February 16, 2025 04:19 PM (H/kBB)
Great! I expect a Food Thread segment on growers champagne on my desk by the end of the week!
Posted by: CharlieBrown'sDildo at February 16, 2025 04:33 PM (RKrbv)
41
Nova, anna, damn her. Google Yankee Magazine for the recipe and legend story. A corn meal bread. Annadamma (sp??)
Posted by: From about That Time at February 16, 2025 04:33 PM (n4GiU)
42
To answer the question that CBD posed to the his Commentators of the Food Thread last week, to wit,
... to open up a can of whoop-ass on the Gun Thread snobs and put them in their rightful place at the bottom of the famous and coveted AoSHQ 4:00pm-10:00pm Sunday Time Slot! Can you do it without the guiding hands of Dildo?
the answer is no, and the Food Thread remained at the bottom of the famous and coveted AoSHQ 4:00pm-10:00pm (EST) Sunday Time Slot, a location it has occupied for at least the last several weeks.
... to open up a can of whoop-ass on the Gun Thread snobs and put them in their rightful place at the bottom of the famous and coveted AoSHQ 4:00pm-10:00pm Sunday Time Slot! Can you do it without the guiding hands of Dildo?
the answer is no, and the Food Thread remained at the bottom of the famous and coveted AoSHQ 4:00pm-10:00pm (EST) Sunday Time Slot, a location it has occupied for at least the last several weeks.
Posted by: Duncanthrax at February 16, 2025 04:34 PM (a3Q+t)
43
I’m one who always liked livers whether it’s calf or chicken or whatever. It’s got a strong taste that puts some people off, but I like the flavor.
Posted by: Tom Servo at February 16, 2025 04:35 PM (LERtE)
44
Glad cleaned out gutters, getting windy and storm coming
Posted by: Skip at February 16, 2025 04:35 PM (fwDg9)
45
I like a good salad before dinner. I have one every night. Make it myself. Then I have the main course, which is usually a meat but once a week I’ll go meatless. I very rarely have a side to go with the main course. It’s a salad then a meat then scotch and cigar.
Unless I have a girl over. Then it’s more about what she likes.
Unless I have a girl over. Then it’s more about what she likes.
Posted by: Elric Blade at February 16, 2025 04:36 PM (j/X1V)
46
I enjoy chopped chicken liver but don't want make it myself.
Posted by: FenelonSpoke at February 16, 2025 04:36 PM (fWTe/)
47
FenelonSpoke at February 16, 2025 04:23 PM (hookr)
I had a really good key lime martini at the Cheesecake Factory.
I had a really good key lime martini at the Cheesecake Factory.
Posted by: kallisto at February 16, 2025 04:36 PM (XnlSs)
48
41 Nova, anna, damn her. Google Yankee Magazine for the recipe and legend story. A corn meal bread. Annadamma (sp??)
Posted by: From about That Time at February 16, 2025 04:33 PM (n4GiU)
Huh, a corn meal bread - I may have to look that up!
Posted by: From about That Time at February 16, 2025 04:33 PM (n4GiU)
Huh, a corn meal bread - I may have to look that up!
Posted by: Nova Local at February 16, 2025 04:36 PM (exHjb)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:36 PM (Lz5dm)
50
Great thread CBD but I'll stick with Aunt Essie's Chopped Liver.
Posted by: San Franpsycho at February 16, 2025 04:36 PM (RIvkX)
51
@45 It’s a salad then a meat then scotch and cigar.
Unless I have a girl over. Then it’s more about what she likes.
Posted by: Elric Blade at February 16, 2025 04:36 PM (j/X1V)
I've heard Monica Lewinsky likes cigars....
(I did not actually go there, did I?)
-SLV
Unless I have a girl over. Then it’s more about what she likes.
Posted by: Elric Blade at February 16, 2025 04:36 PM (j/X1V)
I've heard Monica Lewinsky likes cigars....
(I did not actually go there, did I?)
-SLV
Posted by: Shy Lurking Voter (also Dead Mark Twain) at February 16, 2025 04:37 PM (e/Osv)
52
Two Ebola cases just reported in NYC. Who wants some Ugandan takeout?
Posted by: New Yuck City at February 16, 2025 04:37 PM (qUkBO)
53
Begging the question, what am I, chopped liver?
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:37 PM (Lz5dm)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:39 PM (Lz5dm)
55
I've had roasted foie gras with balsamic glaze served on wilted greens but not straight up livers.
Posted by: San Franpsycho at February 16, 2025 04:39 PM (RIvkX)
56
The local Costco has been running packages of boneless pork shoulder (butt portion) for $8 off, getting the $/lb below $2/lb. on most packages.
I have now smoked 2 on the Traeger, and apparently converted Mrs. Big Daddy D-Thrax to pulled pork, as she wants to go buy several more. I have to say the Traeger does a great job on pork shoulder; it's performance on brisket is ok, but not up to what comes off of the Weber Smokey Mountain or Kamado.
I have now smoked 2 on the Traeger, and apparently converted Mrs. Big Daddy D-Thrax to pulled pork, as she wants to go buy several more. I have to say the Traeger does a great job on pork shoulder; it's performance on brisket is ok, but not up to what comes off of the Weber Smokey Mountain or Kamado.
Posted by: Duncanthrax at February 16, 2025 04:39 PM (a3Q+t)
57
20. Posted by Nova Local
My grocery lists & purchases have improved thanks to your meal suggestions and recipes. 👍
My grocery lists & purchases have improved thanks to your meal suggestions and recipes. 👍
Posted by: L - No nic, another fine day at February 16, 2025 04:40 PM (NFX2v)
58
https://www.kingarthurbaking.com /recipes/new-england-anadama-bread-recipe
May send this to my daughter, the bread maker, to try. Subbing butter and dry milk (especially the dry milk) might be a bridge too far, but who know...
May send this to my daughter, the bread maker, to try. Subbing butter and dry milk (especially the dry milk) might be a bridge too far, but who know...
Posted by: Nova Local at February 16, 2025 04:41 PM (exHjb)
59
Begging the question, what am I, chopped liver?
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:37 PM (Lz5
====
Here's the irony. There's hardly any liver in Aunt Essie's Chopped Liver. That's what make it so good.
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:37 PM (Lz5
====
Here's the irony. There's hardly any liver in Aunt Essie's Chopped Liver. That's what make it so good.
Posted by: San Franpsycho at February 16, 2025 04:41 PM (RIvkX)
60
Begging the question, what am I, chopped liver?
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:37 PM
No, I, for one, almost always enjoy your commentary. ;-)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:37 PM
No, I, for one, almost always enjoy your commentary. ;-)
Posted by: Duncanthrax at February 16, 2025 04:41 PM (a3Q+t)
61
Weber Smokey Mountain.
Posted by: Duncanthrax at February 16, 2025 04:39 PM (a3Q+t)
It takes a bit of fiddling to get it to run correctly.
Posted by: Duncanthrax at February 16, 2025 04:39 PM (a3Q+t)
It takes a bit of fiddling to get it to run correctly.
Posted by: CharlieBrown'sDildo at February 16, 2025 04:41 PM (706cY)
62
Posted by: kallisto at February 16, 2025 04:36 PM (XnlSs
Sounds good. I have never had a drink at Cheesecake Factory . I haven't been there in so long I didn't recall they served alcohol.
Sounds good. I have never had a drink at Cheesecake Factory . I haven't been there in so long I didn't recall they served alcohol.
Posted by: FenelonSpoke at February 16, 2025 04:42 PM (fWTe/)
63
57 20. Posted by Nova Local
My grocery lists & purchases have improved thanks to your meal suggestions and recipes. 👍
Posted by: L - No nic, another fine day at February 16, 2025 04:40 PM (NFX2v)
Thanks! Hopefully, the basket didn't get a lot more expensive!
Although, as I told the spouse today, it's a good thing he married me. He wanted to buy magnesium sulfate (for his beer brewing) and was about the pay $4 for 10oz, and it wasn't even pure. I found him the same thing within an hour for the same price, but pure, and 3lbs worth...
My grocery lists & purchases have improved thanks to your meal suggestions and recipes. 👍
Posted by: L - No nic, another fine day at February 16, 2025 04:40 PM (NFX2v)
Thanks! Hopefully, the basket didn't get a lot more expensive!
Although, as I told the spouse today, it's a good thing he married me. He wanted to buy magnesium sulfate (for his beer brewing) and was about the pay $4 for 10oz, and it wasn't even pure. I found him the same thing within an hour for the same price, but pure, and 3lbs worth...
Posted by: Nova Local at February 16, 2025 04:43 PM (exHjb)
64
Great! I expect a Food Thread segment on growers champagne on my desk by the end of the week!
Posted by: CharlieBrown'sDildo at February 16, 2025 04:33 PM (RKrbv)
The research could kill my liver but that’s a sacrifice I will make to put the horde some knowledge.
If there is interest. Otherwise I will just drink lots of champagne.
Posted by: CharlieBrown'sDildo at February 16, 2025 04:33 PM (RKrbv)
The research could kill my liver but that’s a sacrifice I will make to put the horde some knowledge.
If there is interest. Otherwise I will just drink lots of champagne.
Posted by: Pete Bog at February 16, 2025 04:43 PM (H/kBB)
65
Can't with the organ meats - just chopping chicken liver for the homemade dawg food makes me gag.
Posted by: Marybel Smiles at February 16, 2025 04:44 PM (jqh6D)
66
no gizzards? what kind of liver salad doesn't have gizzards?
Posted by: DanMan at February 16, 2025 04:44 PM (8uzBS)
67
52. 52 Two Ebola cases just reported in NYC. Who wants some Ugandan takeout?
Posted by: New Yuck City
Will be Elon's fault because of Big Balls & the USAID raid.
And isn't it so coincidental? /s
Posted by: New Yuck City
Will be Elon's fault because of Big Balls & the USAID raid.
And isn't it so coincidental? /s
Posted by: L - No nic, another fine day at February 16, 2025 04:45 PM (NFX2v)
68
Last night was New Stuff Dinner Night at the naturalfake Chateau.
I've never made a Grandma Pie before or even had one like most of those here of Italian descent.
Let me tell you Grandmas are scrappy! They do not want to be put in a pie!
Aaaannnyway, it came out delish. This one had hot and sweet soppressata, sliced fennel bulb, and a couple of types of pepper along with fresh tomato sauce, fresh mozzarella, and Pecorino Romano.
The crust was kind of fluffy inside and crispy, crunchy outside. And made with an oil drum full of olive oil so each slice was about 5,000,000,ooo calories per bite.
It got devoured so will go on the rotation.
BONUS! I realized that I've never had a Gibson cocktail before, so I decided to try that. Basically, it's just a martini with a cocktail onion instead of an olive or lemon peel.
The most important thing here is the onion. Make sure you get a really good one cuz this makes or breaks the cocktail. Like Luxardo Maraschino cherries and a Manhattan(shaken, but of course!0.
I can recommend the Tipsy Onions which are soaked in a brine with vermouth in it. Though I have heard that the Filthy Onions are good as well.
Try a Gibson tonight!
I've never made a Grandma Pie before or even had one like most of those here of Italian descent.
Let me tell you Grandmas are scrappy! They do not want to be put in a pie!
Aaaannnyway, it came out delish. This one had hot and sweet soppressata, sliced fennel bulb, and a couple of types of pepper along with fresh tomato sauce, fresh mozzarella, and Pecorino Romano.
The crust was kind of fluffy inside and crispy, crunchy outside. And made with an oil drum full of olive oil so each slice was about 5,000,000,ooo calories per bite.
It got devoured so will go on the rotation.
BONUS! I realized that I've never had a Gibson cocktail before, so I decided to try that. Basically, it's just a martini with a cocktail onion instead of an olive or lemon peel.
The most important thing here is the onion. Make sure you get a really good one cuz this makes or breaks the cocktail. Like Luxardo Maraschino cherries and a Manhattan(shaken, but of course!0.
I can recommend the Tipsy Onions which are soaked in a brine with vermouth in it. Though I have heard that the Filthy Onions are good as well.
Try a Gibson tonight!
Posted by: naturalfake at February 16, 2025 04:45 PM (iJfKG)
69
More bacon.
Posted by: Evergreen comment at February 16, 2025 04:45 PM (dg+HA)
70
Posted by: kallisto at February 16, 2025 04:36 PM (XnlSs
Sounds good. I have never had a drink at Cheesecake Factory . I haven't been there in so long I didn't recall they served alcohol.
Posted by: FenelonSpoke at February 16, 2025 04:42 PM (fWTe/)
———
CF has huge drinks (like 32 oz) served in huge bowls. Or at least they did. The CF in manhattan was quite the party spot for a while. The club kids would line up to get fed and buzzed before hitting the clubs. I have no idea if this is still true.
Sounds good. I have never had a drink at Cheesecake Factory . I haven't been there in so long I didn't recall they served alcohol.
Posted by: FenelonSpoke at February 16, 2025 04:42 PM (fWTe/)
———
CF has huge drinks (like 32 oz) served in huge bowls. Or at least they did. The CF in manhattan was quite the party spot for a while. The club kids would line up to get fed and buzzed before hitting the clubs. I have no idea if this is still true.
Posted by: Elric Blade at February 16, 2025 04:45 PM (j/X1V)
71
Was working a moth ago within walking distance of a Cheesecake Factory that went to 1 time at least when it first opened, not sure went there 3 over times and that may have been 30 years ago
Posted by: Skip at February 16, 2025 04:46 PM (fwDg9)
72
And here I just reheated a McDonald's breakfast wrap I forgot I bought this morning, and some cretin put lettuce on it? I only discovered it AFTER I nuked it, so, mmm ... warm, soggy lettuce!
Posted by: The_Hoser at February 16, 2025 04:46 PM (3qNLt)
73
My dad (RIP) liked liver for some unholy godforsaken reason. I’m told I liked liver as a very little kid. I don’t remember that at all. I suspect it’s bullshit. But when I was old enough to judge food for myself, I tried liver. Once. It’s nasty. Not for me.
Posted by: Elric Blade at February 16, 2025 04:33 PM (j/X1V)
~~~~~
Luncheonette I used to frequent had the best meatloaf sandwiches--had at least one a week. A coworker told me she didn't care for their meatloaf because there was too much liver in it. What?! I hate liver!
Never got one again.
Posted by: Elric Blade at February 16, 2025 04:33 PM (j/X1V)
~~~~~
Luncheonette I used to frequent had the best meatloaf sandwiches--had at least one a week. A coworker told me she didn't care for their meatloaf because there was too much liver in it. What?! I hate liver!
Never got one again.
Posted by: IrishEi at February 16, 2025 04:47 PM (3ImbR)
74
Weber Smokey Mountain.
Posted by: Duncanthrax at February 16, 2025 04:39 PM
===
It takes a bit of fiddling to get it to run correctly.
Posted by: CharlieBrown'sDildo at February 16, 2025 04:41 PM
I've got a Brinkmann 2 gal water pan in my 18" one, which helps alot. Use good quality (i.e. NOT Cowboy) lump charcoal. I use the Minion method to fire it up. Add some chunks of smoke wood (I generally use 2 pecan and 1 cherry) before you put the meat on. It does take a small amount of adjustment to set the temp, but once there, you're good for 4 to 6 hours, at which point you add some charcoal, and maybe replenish the water (I nuke water replacement to near-boiling, to minimize the temp hit.)
There is at least one thermostatically-controlled fan unit you can get for it that minimizes the initial temp fiddling, but I haven't (yet) sprung for one.
Posted by: Duncanthrax at February 16, 2025 04:39 PM
===
It takes a bit of fiddling to get it to run correctly.
Posted by: CharlieBrown'sDildo at February 16, 2025 04:41 PM
I've got a Brinkmann 2 gal water pan in my 18" one, which helps alot. Use good quality (i.e. NOT Cowboy) lump charcoal. I use the Minion method to fire it up. Add some chunks of smoke wood (I generally use 2 pecan and 1 cherry) before you put the meat on. It does take a small amount of adjustment to set the temp, but once there, you're good for 4 to 6 hours, at which point you add some charcoal, and maybe replenish the water (I nuke water replacement to near-boiling, to minimize the temp hit.)
There is at least one thermostatically-controlled fan unit you can get for it that minimizes the initial temp fiddling, but I haven't (yet) sprung for one.
Posted by: Duncanthrax at February 16, 2025 04:48 PM (a3Q+t)
75
which is Fried Garden Snails wrapped in an Axolotl wrapped in a weasel. Served in a Brussel Sprout wine enhanced au jus.
Posted by: naturalfake at February 16, 2025 04:33 PM (iJfKG)
HURRRFFFFF...
Posted by: naturalfake at February 16, 2025 04:33 PM (iJfKG)
HURRRFFFFF...
Posted by: Additional Blond Agent, STEM Guy at February 16, 2025 04:49 PM (/HDaX)
76
Two Ebola cases just reported in NYC. Who wants some Ugandan takeout?
Posted by: New Yuck City
~~~~~
Madagascar.
See? This is why you always take Madagascar in Risk©.
Posted by: New Yuck City
~~~~~
Madagascar.
See? This is why you always take Madagascar in Risk©.
Posted by: IrishEi at February 16, 2025 04:50 PM (3ImbR)
77
Yankee Mag Canada's recipe
https://newengland.com/food/breads/anadama-bread/
https://newengland.com/food/breads/anadama-bread/
Posted by: From about That Time at February 16, 2025 04:52 PM (n4GiU)
78
Oh, last thing for the week - trash soup.
So, I keep cans of Aldi's tomato soup on my shelf for kid lunches, soup add in, etc...and my health daughter is now keeping every veg scrap we get in a ziploc in the freezer...
Since I had the 3 pretty meat removed ribs from my roast, I decided to make beef bone and veg broth with the 3 ribs and the bag of trash. Once that was done (and I had a lot), I added 2 cans of the tomato soup and 1 of tomato paste and nutritional yeast. With the base, I added the meat from the ribs, 2 fresh tomatoes, 1 diced eggplant with green onions that I sauteed in beef fat, garlic, salt, pepper, and Italian seasoning.
Then, I took dying hot dog buns, diced them, seasoned them, and cooked them in beef fat to top the soup. Kids left pizza so they could demolish my soup (it was my meal and their veg side for 7)...
So, I keep cans of Aldi's tomato soup on my shelf for kid lunches, soup add in, etc...and my health daughter is now keeping every veg scrap we get in a ziploc in the freezer...
Since I had the 3 pretty meat removed ribs from my roast, I decided to make beef bone and veg broth with the 3 ribs and the bag of trash. Once that was done (and I had a lot), I added 2 cans of the tomato soup and 1 of tomato paste and nutritional yeast. With the base, I added the meat from the ribs, 2 fresh tomatoes, 1 diced eggplant with green onions that I sauteed in beef fat, garlic, salt, pepper, and Italian seasoning.
Then, I took dying hot dog buns, diced them, seasoned them, and cooked them in beef fat to top the soup. Kids left pizza so they could demolish my soup (it was my meal and their veg side for 7)...
Posted by: Nova Local at February 16, 2025 04:52 PM (exHjb)
79
And in the topic of chicken livers, I always liked the little chicken and turkey hearts too.
Posted by: Tom Servo at February 16, 2025 04:53 PM (73vBl)
80
I’m a fan of the Masterbuilt electric smoker. Pretty much set it up, plug in the temp, and forget it. For really long smokes, you have to top off the wood, but that’s about it. Game changer. Also it gets really really hot if you want, so you can use it for a good sear.
Posted by: Elric Blade at February 16, 2025 04:54 PM (j/X1V)
81
Mom used to take my sister and me to the Mule Barn (local little diner) for her favorite meal: chicken livers and a tall glass of buttermilk.
Puke emoji.
Puke emoji.
Posted by: mea culpa at February 16, 2025 04:54 PM (0lgHk)
82
OT, Trump in Beast limo is the pace car at Daytona race.
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:55 PM (Lz5dm)
83
Two Ebola cases just reported in NYC. Who wants some Ugandan takeout?
Posted by: New Yuck City
I'll say this for Our Betters...
They really want the Covid-style Plague-o-Rama to return so they can frustrate Trump's reforms, even if they have to import the plague themselves.
Coming Soon to a Blue Shithole near you.
Posted by: New Yuck City
I'll say this for Our Betters...
They really want the Covid-style Plague-o-Rama to return so they can frustrate Trump's reforms, even if they have to import the plague themselves.
Coming Soon to a Blue Shithole near you.
Posted by: naturalfake at February 16, 2025 04:55 PM (iJfKG)
84
My dad (RIP) liked liver for some unholy godforsaken reason. I’m told I liked liver as a very little kid. I don’t remember that at all. I suspect it’s bullshit. But when I was old enough to judge food for myself, I tried liver. Once. It’s nasty. Not for me.
Posted by: Elric Blade at February 16, 2025 04:33 PM (j/X1V)
~~~~~
Luncheonette I used to frequent had the best meatloaf sandwiches--had at least one a week. A coworker told me she didn't care for their meatloaf because there was too much liver in it. What?! I hate liver!
Never got one again.
Posted by: IrishEi at February 16, 2025 04:47 PM (3ImbR)
——-
I don’t like organs of any kind. I’ll eat any kind of meat —literally any — at least once. But organs ain’t for me.
Posted by: Elric Blade at February 16, 2025 04:33 PM (j/X1V)
~~~~~
Luncheonette I used to frequent had the best meatloaf sandwiches--had at least one a week. A coworker told me she didn't care for their meatloaf because there was too much liver in it. What?! I hate liver!
Never got one again.
Posted by: IrishEi at February 16, 2025 04:47 PM (3ImbR)
——-
I don’t like organs of any kind. I’ll eat any kind of meat —literally any — at least once. But organs ain’t for me.
Posted by: Elric Blade at February 16, 2025 04:55 PM (j/X1V)
85
liked the little chicken and turkey hearts too.
From 1912 to 1946, this series of chick heart tissue cultures remained alive and dividing.
From 1912 to 1946, this series of chick heart tissue cultures remained alive and dividing.
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 04:57 PM (Lz5dm)
86
It took about an hour to finish a nice pour of Honeyshine and I finished off with a nice bowl of Blue Bell Cookies and Creme.
Sublime.
Sublime.
Posted by: Bonecrusher at February 16, 2025 04:57 PM (6KkyI)
87
Bought a couple of bottles of Trump sparkling Blanc de Noir. Pricey but worth it. Drank a whole bottle during the inaugural. Just delish.
BTW, per the NY Post, Ebola has been ruled out in those cases. They're thinking it's probably norovirus.
BTW, per the NY Post, Ebola has been ruled out in those cases. They're thinking it's probably norovirus.
Posted by: Tuna at February 16, 2025 04:58 PM (oaGWv)
88
For Valentine's I enjoyed lamb chops done in a blueberry balsamic reduction atop pureed sweet potatoes. Easily the best lamb I eaten in decades. The last time was at a Greek restaurant in Victoria, but they had a dancer, so advantage them.
Posted by: Diogenes at February 16, 2025 04:58 PM (W/lyH)
89
I probably would have gone my entire life without eating liver if someone hadn't told me to get more iron by eating chicken livers. I sauted some and... not bad.
I probably would have gone my entire life without eating liver if someone hadn't told me to get more iron by eating chicken livers. I sauted some and... not bad.
Posted by: Blonde Morticia at February 16, 2025 04:58 PM (lCaJd)
90
>>>But organs ain’t for me.
~~~~~
Same here. There's something cannibalistic about them. But a big hunk of muscle? Now you're talking!
~~~~~
Same here. There's something cannibalistic about them. But a big hunk of muscle? Now you're talking!
Posted by: IrishEi at February 16, 2025 04:59 PM (3ImbR)
91
BTW, per the NY Post, Ebola has been ruled out in those cases. They're thinking it's probably norovirus.
Posted by: Tuna at February 16, 2025 04:58 PM (oaGWv)
~~~~~
Yeah, that's it. But wear a mask and stay 6 feet apart just to be safe.
Posted by: Tuna at February 16, 2025 04:58 PM (oaGWv)
~~~~~
Yeah, that's it. But wear a mask and stay 6 feet apart just to be safe.
Posted by: Fauci at February 16, 2025 05:00 PM (3ImbR)
92
I cook chicken livers with lots of sliced onions and garlic.
Posted by: Ben Had at February 16, 2025 05:01 PM (mB6WH)
93
Orson--
About texture in food one of my coworkers had very little sense of smell as a result of a medical procedure when she was young. Since so much of taste is really smell she didn't have that much sense of taste either and consequently her reactions to food were kind of surprising. She was much more sensitive to the textures of food when deciding if she liked it or not.
Don't know what that has to do with your observation, but it was a unique perspective that I haven't encountered again.
About texture in food one of my coworkers had very little sense of smell as a result of a medical procedure when she was young. Since so much of taste is really smell she didn't have that much sense of taste either and consequently her reactions to food were kind of surprising. She was much more sensitive to the textures of food when deciding if she liked it or not.
Don't know what that has to do with your observation, but it was a unique perspective that I haven't encountered again.
Posted by: Art Rondelet of Malmsey at February 16, 2025 05:01 PM (FEVMW)
94
So I roasted a knob of garlic and put the peeled roasted cloves in a jar in the fridge for later use
good idea __
bad idea __
good idea __
bad idea __
Posted by: Don Black at February 16, 2025 05:01 PM (AOsQT)
95
I got amber barley malt from the brewing shop, ran it through my hand mill to flour consistency, and add a teaspoon to the bread dough when I mix it. It gives a good consistent rise.
so now bread is flour, water, yeast, salt and malt.
so now bread is flour, water, yeast, salt and malt.
Posted by: Kindltot at February 16, 2025 05:03 PM (D7oie)
96
I know this is super low brow, but I love bubbles and cannot afford the "good stuff." So, I drink Spanish prosecco. I love it.
Posted by: nurse ratched at February 16, 2025 05:04 PM (/79St)
97
> Who wants some Ugandan takeout?
Posted by: New Yuck City
Pro tip: when Idi Amin says he wants to have you for dinnner, decline.
Posted by: New Yuck City
Pro tip: when Idi Amin says he wants to have you for dinnner, decline.
Posted by: Rodrigo Borgia at February 16, 2025 05:05 PM (W5ArC)
98
Getting very high winds, never fun here
Posted by: Skip at February 16, 2025 05:05 PM (fwDg9)
99
I know this is super low brow, but I love bubbles and cannot afford the "good stuff." So, I drink Spanish prosecco. I love it.
Posted by: nurse ratched at February 16, 2025 05:04 PM (/79St)
Just stick your pinky up when drinking a glass and you'll be seen as all classy and such. No one will know!!!
Posted by: nurse ratched at February 16, 2025 05:04 PM (/79St)
Just stick your pinky up when drinking a glass and you'll be seen as all classy and such. No one will know!!!
Posted by: naturalfake at February 16, 2025 05:06 PM (iJfKG)
100
I h8 champagne
Posted by: Skip at February 16, 2025 05:06 PM (fwDg9)
101
Vintage champagne is excellent, albeit obscenely overpriced. It’s a bit of an acquired taste, tho. Much drier and “steely” than the cheaper stuff. I’ve had casual champagne drinkers blindly try a very nice vintage and a cheaper bottle back-to-back, and almost invariably they like the cheaper bottle better. They almost think the vintage bottle is a little skunked.
Posted by: Elric Blade at February 16, 2025 05:08 PM (j/X1V)
Posted by: FenelonSpoke at February 16, 2025 05:09 PM (D16ET)
103
> Pro tip: when Idi Amin says he wants to have you for dinnner, decline.
That is a libel spread by my enemies. I find human flesh entirely too salty for my taste, so I only keep it on hand for guests.
That is a libel spread by my enemies. I find human flesh entirely too salty for my taste, so I only keep it on hand for guests.
Posted by: Idi Amin Dada at February 16, 2025 05:10 PM (W5ArC)
104
"From 1912 to 1946, this series of chick heart tissue cultures remained alive and dividing.
Posted by: Commissar of Plenty and Lysenkoism"
I know how that story turns out.
Posted by: Commissar of Plenty and Lysenkoism"
I know how that story turns out.
Posted by: Bill Cosby at February 16, 2025 05:11 PM (vFG9F)
105
94 So I roasted a knob of garlic and put the peeled roasted cloves in a jar in the fridge for later use
good idea __
bad idea __
Posted by: Don Black at February 16, 2025 05:01 PM (AOsQT)
Good idea - just don't forget about it...
good idea __
bad idea __
Posted by: Don Black at February 16, 2025 05:01 PM (AOsQT)
Good idea - just don't forget about it...
Posted by: Nova Local at February 16, 2025 05:12 PM (exHjb)
106
Bought a couple of bottles of Trump sparkling Blanc de Noir. Pricey but worth it. Drank a whole bottle during the inaugural. Just delish.
BTW, per the NY Post, Ebola has been ruled out in those cases. They're thinking it's probably norovirus.
Posted by: Tuna at February 16, 2025 04:58 PM (oaGWv)
Has anyone tried the 45-47 whiskey? At $80 a pop I want an honest review before laying out the money. And of course you need to buy two. One to drink and one to.save.
BTW, per the NY Post, Ebola has been ruled out in those cases. They're thinking it's probably norovirus.
Posted by: Tuna at February 16, 2025 04:58 PM (oaGWv)
Has anyone tried the 45-47 whiskey? At $80 a pop I want an honest review before laying out the money. And of course you need to buy two. One to drink and one to.save.
Posted by: Diogenes at February 16, 2025 05:12 PM (W/lyH)
107
Vintage champagne is excellent, albeit obscenely overpriced. It’s a bit of an acquired taste, tho. Much drier and “steely” than the cheaper stuff. I’ve had casual champagne drinkers blindly try a very nice vintage and a cheaper bottle back-to-back, and almost invariably they like the cheaper bottle better. They almost think the vintage bottle is a little skunked.
Posted by: Elric Blade at February 16, 2025 05:08 PM (j/X1V)
Yeah, most people are shocked by how dry the vintage stuff is.
When I was bartending long ago and far away, "good" almost invariably meant "sweet" esp for the ladies.
So...that tracks.
Posted by: Elric Blade at February 16, 2025 05:08 PM (j/X1V)
Yeah, most people are shocked by how dry the vintage stuff is.
When I was bartending long ago and far away, "good" almost invariably meant "sweet" esp for the ladies.
So...that tracks.
Posted by: naturalfake at February 16, 2025 05:13 PM (iJfKG)
108
The sherry I'm sipping is Taylor Tawney. About as low brow as can be I think.
Posted by: From about That Time at February 16, 2025 05:14 PM (n4GiU)
109
I drink Spanish prosecco. I love it.
Posted by: nurse ratched at February 16, 2025 05:04 PM (/79St)
*fistbump
Spanish wines are my favorite, and I, too, go for an inexpensive Prosecco when I want bubbly.
Posted by: nurse ratched at February 16, 2025 05:04 PM (/79St)
*fistbump
Spanish wines are my favorite, and I, too, go for an inexpensive Prosecco when I want bubbly.
Posted by: Dash my lace wigs! at February 16, 2025 05:17 PM (OX9vb)
110
The sherry I'm sipping is Taylor Tawney. About as low brow as can be I think.
Posted by: From about That Time at February 16, 2025 05:14 PM (n4GiU)
Pinkies up!
As CBD is inclined to say, The best X is the X you like.
Posted by: From about That Time at February 16, 2025 05:14 PM (n4GiU)
Pinkies up!
As CBD is inclined to say, The best X is the X you like.
Posted by: naturalfake at February 16, 2025 05:17 PM (iJfKG)
111
Bought a bottle of sherry to make chicken with mushrooms in a sherry cream sauce. Occasionally I will swirl just a bit of sherry in the glass before adding the Balvenie.
Posted by: Ben Had at February 16, 2025 05:17 PM (mB6WH)
112
The Nice Winery in Houston has some very pleasant wines at sub $50 prices. The red blend at $40 is a bargain.
Posted by: Bonecrusher at February 16, 2025 05:18 PM (6KkyI)
Posted by: Don Black at February 16, 2025 05:19 PM (AOsQT)
114
113 Thanks Nova
I'll use it up this week
Posted by: Don Black at February 16, 2025 05:19 PM (AOsQT)
If all else fails, at the end of the week, just spread it on fresh baked bread. See, I even linked in CBD's post...
I'll use it up this week
Posted by: Don Black at February 16, 2025 05:19 PM (AOsQT)
If all else fails, at the end of the week, just spread it on fresh baked bread. See, I even linked in CBD's post...
Posted by: Nova Local at February 16, 2025 05:23 PM (exHjb)
115
Liver gives dogs the most abominable case of the farts imaginable. It can't be good for you.
Posted by: huerfano at February 16, 2025 05:23 PM (n2swS)
116
We wound up by an H-mart this weekend and my wife bought a number of daikon radishes, napa cabbage. and other ingredients, and plans to make kimchi tomorrow.
This is going to be an all morning thing involving the steel bowls for sweating down the napa cabage, and she will probably be doing the ageing on the back porch
This is going to be an all morning thing involving the steel bowls for sweating down the napa cabage, and she will probably be doing the ageing on the back porch
Posted by: Kindltot at February 16, 2025 05:24 PM (D7oie)
117
Liver gives dogs the most abominable case of the farts imaginable. It can't be good for you.
Posted by: huerfano at February 16, 2025 05:23 PM (n2swS)
chocolate is bad for you too, send me yours.
Posted by: huerfano at February 16, 2025 05:23 PM (n2swS)
chocolate is bad for you too, send me yours.
Posted by: Kindltot at February 16, 2025 05:25 PM (D7oie)
118
OT - Thec torrential rains have stopped. The sun came out and now there's a light rainbow. I hope that means God won't destroy us again by flood!😉
Posted by: FenelonSpoke at February 16, 2025 05:26 PM (NbJ4W)
119
Mostly got high winds for about 15 minutes, rain mostly missed me
Posted by: Skip at February 16, 2025 05:28 PM (fwDg9)
120
Those chicken livers over salad greens look delicious. I'm a contrarian, and enjoy both salads and livers. Liver isn't something I usually think about cooking at home, so perhaps I should try.
Posted by: Scarymary at February 16, 2025 05:28 PM (Q8SAm)
121
91 BTW, per the NY Post, Ebola has been ruled out in those cases. They're thinking it's probably norovirus.
____
This ain't 2019. 24 hour rule is in effect.
____
This ain't 2019. 24 hour rule is in effect.
Posted by: Fooled me once at February 16, 2025 05:29 PM (qUkBO)
122
116 We wound up by an H-mart this weekend and my wife bought a number of daikon radishes, napa cabbage. and other ingredients, and plans to make kimchi tomorrow.
This is going to be an all morning thing involving the steel bowls for sweating down the napa cabage, and she will probably be doing the ageing on the back porch
Posted by: Kindltot at February 16, 2025 05:24 PM (D7oie)
FYI (as a fellow HMart shopper) - you'll need to clean that cabbage. Then clean it again. And then do it a 3rd time.
Most times, HMart Asian cabbages have a TON of dirt nestled in them. I have the most success cutting it down the middle at a minimum (and I've taken to dicing the cabbage all up before cleaning)...
I just don't want her to use all the effort making kimchi and then getting grit...that would be sad...
This is going to be an all morning thing involving the steel bowls for sweating down the napa cabage, and she will probably be doing the ageing on the back porch
Posted by: Kindltot at February 16, 2025 05:24 PM (D7oie)
FYI (as a fellow HMart shopper) - you'll need to clean that cabbage. Then clean it again. And then do it a 3rd time.
Most times, HMart Asian cabbages have a TON of dirt nestled in them. I have the most success cutting it down the middle at a minimum (and I've taken to dicing the cabbage all up before cleaning)...
I just don't want her to use all the effort making kimchi and then getting grit...that would be sad...
Posted by: Nova Local at February 16, 2025 05:29 PM (exHjb)
123
High winds and power is out. Declaring Condition Yellow.
Posted by: Weasel at February 16, 2025 05:34 PM (zsVUR)
124
>>>>I cook chicken livers with lots of sliced onions and garlic.
Posted by: Ben Had at February 16, 2025 05:01 PM (mB6WH)
*******
That’s the best way to prepare them. Delicious.
Posted by: Ben Had at February 16, 2025 05:01 PM (mB6WH)
*******
That’s the best way to prepare them. Delicious.
Posted by: Rufus T. Firefly at February 16, 2025 05:35 PM (MSG4G)
125
When we were in Italy last year, we made a visit to a winery that made French style champagne. From Franciacorta. Was wonderful.
Posted by: Black JEM at February 16, 2025 05:35 PM (uLt48)
126
Anchovy pizza on the grill with sausage and pepperoni, ham, mushroom olive on her quarter.
Anchovy pizza on the grill with sausage and pepperoni, ham, mushroom olive on her quarter.
Posted by: Auspex at February 16, 2025 05:36 PM (j4U/Z)
127
78. Posted by Nova Local
That's so useful. Thanks, again.
You've mentioned adding nutritional yeast to your soups and other family meals fairly routinely. I know you're cooking for a big family and you also have allergies &/or sensitivities to certain dairy. Do you use the nutritional yeast to elevate protein and also B vitamins in your soups, sauces? How often may you add it in a week?
And, no, not at all more expensive when there's more thought put into a menu.
I was more conscientious when cooking for many & then it was hard to cut back on standard meals and recipes. To be honest, once I found a way to cut back, I got lazy, less creative and more than often just went with easy, no need to think about dishes.
The thread is making me step up my game again, a bit.
That's so useful. Thanks, again.
You've mentioned adding nutritional yeast to your soups and other family meals fairly routinely. I know you're cooking for a big family and you also have allergies &/or sensitivities to certain dairy. Do you use the nutritional yeast to elevate protein and also B vitamins in your soups, sauces? How often may you add it in a week?
And, no, not at all more expensive when there's more thought put into a menu.
I was more conscientious when cooking for many & then it was hard to cut back on standard meals and recipes. To be honest, once I found a way to cut back, I got lazy, less creative and more than often just went with easy, no need to think about dishes.
The thread is making me step up my game again, a bit.
Posted by: L - No nic, another fine day at February 16, 2025 05:36 PM (NFX2v)
128
Salads are not just rabbit food… odd thing to say, really.
Posted by: tubal at February 16, 2025 05:38 PM (Da2yq)
129
I h8 champagne
Posted by: Skip at February 16, 2025 05:06 PM (fwDg9)
Have to admit, I get no kick from it.
Posted by: Skip at February 16, 2025 05:06 PM (fwDg9)
Have to admit, I get no kick from it.
Posted by: Cicero (@cicero43) at February 16, 2025 05:40 PM (muwun)
130
127 78. Posted by Nova Local
Do you use the nutritional yeast to elevate protein and also B vitamins in your soups, sauces? How often may you add it in a week?
Posted by: L - No nic, another fine day at February 16, 2025 05:36 PM (NFX2v)
I use nutritional yeast for both the taste and the health benefits. When you use nutritional yeast with salt, it gives a very earthy parm-like flavor and texture that provides the cheesy-ness a lot of dairy allergy folks remember. It's the most on point replacement, taste for taste. When folks make cheese sauces, they usually use cashews (for the fat and creaminess - I'm allergic so I can't) and nutritional yeast (for the taste) to replicate all different cheese sauces.
Since I have health issues, the high B vitamins and protein that "nuge" (its nickname) delivers is just extra bonus. My healthnut daughter also uses it now. It's a sub for anything "parm" - tomato soup and parm is perfect, so I use it there. Same for pastas. I buy a brand straight from a US farm. When I do Lenten allergy dinners for the Church's soup dinner, I do look to it a lot as an additional protein add b/c it's most important on those days...
Do you use the nutritional yeast to elevate protein and also B vitamins in your soups, sauces? How often may you add it in a week?
Posted by: L - No nic, another fine day at February 16, 2025 05:36 PM (NFX2v)
I use nutritional yeast for both the taste and the health benefits. When you use nutritional yeast with salt, it gives a very earthy parm-like flavor and texture that provides the cheesy-ness a lot of dairy allergy folks remember. It's the most on point replacement, taste for taste. When folks make cheese sauces, they usually use cashews (for the fat and creaminess - I'm allergic so I can't) and nutritional yeast (for the taste) to replicate all different cheese sauces.
Since I have health issues, the high B vitamins and protein that "nuge" (its nickname) delivers is just extra bonus. My healthnut daughter also uses it now. It's a sub for anything "parm" - tomato soup and parm is perfect, so I use it there. Same for pastas. I buy a brand straight from a US farm. When I do Lenten allergy dinners for the Church's soup dinner, I do look to it a lot as an additional protein add b/c it's most important on those days...
Posted by: Nova Local at February 16, 2025 05:43 PM (exHjb)
131
I h8 champagne
Posted by: Skip at February 16, 2025 05:06 PM (fwDg9)
Have to admit, I get no kick from it.
No, no, we want one of them Nigrah spirituals! You know, like De Camptown Ladies.
Posted by: Skip at February 16, 2025 05:06 PM (fwDg9)
Have to admit, I get no kick from it.
No, no, we want one of them Nigrah spirituals! You know, like De Camptown Ladies.
Posted by: Lyle at February 16, 2025 05:44 PM (xCA6C)
132
Lunch out at a place called Bicyclette Cookshop, the owner a James Beard award winning woman.
We shared a snapper ceviche that included gooseberries. Exquisite!
Ms G had a chicken flautas dish, while I enjoyed a porchetta gyros.
We shared a snapper ceviche that included gooseberries. Exquisite!
Ms G had a chicken flautas dish, while I enjoyed a porchetta gyros.
Posted by: Mr Gaga at February 16, 2025 05:45 PM (KiBMU)
133
I'm squeeing like a schoolgirl. Are you ready for a DOGE audit of the gold in Ft. Knox?
It's gonna happen, looks like.
I'm squeeing like a schoolgirl. Are you ready for a DOGE audit of the gold in Ft. Knox?
It's gonna happen, looks like.
Posted by: publius, Rascally Mr. Miley (w6EFb) at February 16, 2025 05:45 PM (w6EFb)
Posted by: L - No nic, another fine day at February 16, 2025 05:46 PM (NFX2v)
135
Air fryer french fries are the shnizzz
Posted by: JackStraw at February 16, 2025 05:48 PM (LkLld)
136
Great pictures and commentary. Thanks, CBD.
Posted by: FenelonSpoke at February 16, 2025 05:49 PM (vUFH7)
137
I was more conscientious when cooking for many & then it was hard to cut back on standard meals and recipes. To be honest, once I found a way to cut back, I got lazy, less creative and more than often just went with easy, no need to think about dishes.
The thread is making me step up my game again, a bit.
Posted by: L - No nic, another fine day at February 16, 2025 05:36 PM (NFX2v)
As for cutting or expanding recipes, something like trash soup could be 1 rib bone and veg for the broth, and a 1/2 can of soup added with whatever veg is dying in the fridge. I like soup and salad and fried rice and stir fry and Indian veg/lentils for when there's just a little of a few fresh things, so nothing goes bad...
And when I have something leftover, like the 1/2 can of coconut cream from yesterday's fondue, I think on how I can use it. For now, I am planning to take an Indian lentils single serve bag (bought for spouse's lunch), some remnant veg, a can of the Trader Joe's lentils I bought and the coconut cream (and extra salt if needed) to serve 3-4 folks lunch over microwave rice. Won't be 7, but won't need 7 at lunch...and if no one else wants it, I'll have lunch for 3ish days...
The thread is making me step up my game again, a bit.
Posted by: L - No nic, another fine day at February 16, 2025 05:36 PM (NFX2v)
As for cutting or expanding recipes, something like trash soup could be 1 rib bone and veg for the broth, and a 1/2 can of soup added with whatever veg is dying in the fridge. I like soup and salad and fried rice and stir fry and Indian veg/lentils for when there's just a little of a few fresh things, so nothing goes bad...
And when I have something leftover, like the 1/2 can of coconut cream from yesterday's fondue, I think on how I can use it. For now, I am planning to take an Indian lentils single serve bag (bought for spouse's lunch), some remnant veg, a can of the Trader Joe's lentils I bought and the coconut cream (and extra salt if needed) to serve 3-4 folks lunch over microwave rice. Won't be 7, but won't need 7 at lunch...and if no one else wants it, I'll have lunch for 3ish days...
Posted by: Nova Local at February 16, 2025 05:49 PM (exHjb)
Posted by: L - No nic, another fine day at February 16, 2025 05:49 PM (NFX2v)
139
Anchovy pizza. With Bleu cheese, garlic and shrimp. Weekly lunch with other sick fuck coworkers in 1982.
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 05:49 PM (Lz5dm)
140
Chicken noodle soup and a grilled cheese sammich made form a garlic and rosemary soughdough loaf. Got a tart apple and some Gouda to slice up for dessert.
Posted by: CrotchetyOldJarhead at February 16, 2025 05:50 PM (3Ope8)
141
Keep getting 10- 15 minutes wind bursts, calms down a bit then comes back
Posted by: Skip at February 16, 2025 05:50 PM (fwDg9)
142
I use nutritional yeast for both the taste and the health benefits. When you use nutritional yeast with salt, it gives a very earthy parm-like flavor...
Posted by: Nova Local
It's pretty tasty on popcorn.
Posted by: Nova Local
It's pretty tasty on popcorn.
Posted by: Dash my lace wigs! at February 16, 2025 05:50 PM (OX9vb)
143
High winds and power is out. Declaring Condition Yellow.
Posted by: Weasel at February 16, 2025 05:34 PM
Well, that sucks. Just lie back and think of chicken livers.
Posted by: Weasel at February 16, 2025 05:34 PM
Well, that sucks. Just lie back and think of chicken livers.
Posted by: Notorious BFD at February 16, 2025 05:51 PM (mH6SG)
144
I wonder if 'bitter' ale or beer derives from the word butt. A butt was a measurement of a barrel for wine in medieval times. Something like that. Just guessing.
Posted by: JTB at February 16, 2025 05:51 PM (yTvNw)
145
140 Chicken noodle soup and a grilled cheese sammich made form a garlic and rosemary soughdough loaf. Got a tart apple and some Gouda to slice up for dessert.
Posted by: CrotchetyOldJarhead at February 16, 2025 05:50 PM (3Ope
Here, I'm thinking put the apple slices and gouda in the grilled cheese, too...or make a 2nd one...
Posted by: CrotchetyOldJarhead at February 16, 2025 05:50 PM (3Ope
Here, I'm thinking put the apple slices and gouda in the grilled cheese, too...or make a 2nd one...
Posted by: Nova Local at February 16, 2025 05:52 PM (exHjb)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 05:52 PM (Lz5dm)
147
I dunno, maybe 75 is too old to start worrying about what is shoved into my food ... but Bobby Kennedy's comments made me start looking. After seeing a meme about American meats banned most everywhere except in the US (wtf is pink slime), I started at looking at the protein I'm eating to avoid carbs. Holy crap! Even my breakfast meats are stuffed with crud!
I just returned from the grocery store to see if I could switch over to just hams ... but every single brand was "ham, water and 2% (or less) salt yada yada"
Anyone have a mail order source of non adulterated "deli style" meats?
I just returned from the grocery store to see if I could switch over to just hams ... but every single brand was "ham, water and 2% (or less) salt yada yada"
Anyone have a mail order source of non adulterated "deli style" meats?
Posted by: Wingnutt at February 16, 2025 05:53 PM (c77qg)
148
Anchovies. Used to think they were...not good. Lately, I've been on a pasta puttanesca kick, and think they add a nice umami flavor.
Posted by: Scarymary at February 16, 2025 05:54 PM (Q8SAm)
Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at February 16, 2025 05:54 PM (Lz5dm)
150
Gulf of Connecticut.
Posted by: Boss Moss at February 16, 2025 05:55 PM (bF7Q5)
151
We lost power due to high winds earlier.
Posted by: Boss Moss at February 16, 2025 05:55 PM (bF7Q5)
152
142. It's pretty tasty on popcorn.
Posted by: Dash my lace wigs
Well now, goes with popcorn seals the deal.
I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
Thank you, all.
Posted by: Dash my lace wigs
Well now, goes with popcorn seals the deal.
I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
Thank you, all.
Posted by: L - No nic, another fine day at February 16, 2025 05:56 PM (NFX2v)
153
133 I'm squeeing like a schoolgirl. Are you ready for a DOGE audit of the gold in Ft. Knox?
It's gonna happen, looks like.
Posted by: publius, Rascally Mr. Miley (w6EFb) at February 16, 2025 05:45 PM (w6EFb)
Gonna be like Al Capone’s vault, with a big stack of IOU’s.
It's gonna happen, looks like.
Posted by: publius, Rascally Mr. Miley (w6EFb) at February 16, 2025 05:45 PM (w6EFb)
Gonna be like Al Capone’s vault, with a big stack of IOU’s.
Posted by: Tom Servo at February 16, 2025 05:59 PM (73vBl)
154
It's pretty tasty on popcorn.
Posted by: Dash my lace wigs
Well now, goes with popcorn seals the deal.
I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
Thank you, all.
Posted by: L - No nic, another fine day at February 16, 2025 05:56 PM
Can confirm. Great on popcorn.
Posted by: Dash my lace wigs
Well now, goes with popcorn seals the deal.
I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
Thank you, all.
Posted by: L - No nic, another fine day at February 16, 2025 05:56 PM
Can confirm. Great on popcorn.
Posted by: RedMindBlueState at February 16, 2025 05:59 PM (Wnv9h)
155
Margaret Brennan has to be a Republican secret agent.
Margaret Brennan has to be a Republican secret agent.
Posted by: Auspex at February 16, 2025 05:59 PM (j4U/Z)
156
Posted by: Nova Local at February 16, 2025 05:49 PM (exHjb)
Trash soup. I'd never heard that term, but appreciate it. It pains me to waste food. We have some interesting stews and soups in this household, also.
Trash soup. I'd never heard that term, but appreciate it. It pains me to waste food. We have some interesting stews and soups in this household, also.
Posted by: Scarymary at February 16, 2025 05:59 PM (Q8SAm)
157
152 142. It's pretty tasty on popcorn.
Posted by: Dash my lace wigs
Well now, goes with popcorn seals the deal.
I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
Thank you, all.
Posted by: L - No nic, another fine day at February 16, 2025 05:56 PM (NFX2v)
Use any veg you like. I admit I almost did chopped spinach and not eggplant, but the eggplant was dying, and the spouse loves spinach in his lunches...so the choice got made.
I called it "trash" soup...but the one I made could be called beef and nightshade soup...if we needed to turn a pinky up.
Also, if you don't have the bones for broth, Trader Joe's makes a great 16oz box of beef bone broth for under $3...I use it a lot (b/c beef is expensive, so I don't always have bones around)...
Posted by: Dash my lace wigs
Well now, goes with popcorn seals the deal.
I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
Thank you, all.
Posted by: L - No nic, another fine day at February 16, 2025 05:56 PM (NFX2v)
Use any veg you like. I admit I almost did chopped spinach and not eggplant, but the eggplant was dying, and the spouse loves spinach in his lunches...so the choice got made.
I called it "trash" soup...but the one I made could be called beef and nightshade soup...if we needed to turn a pinky up.
Also, if you don't have the bones for broth, Trader Joe's makes a great 16oz box of beef bone broth for under $3...I use it a lot (b/c beef is expensive, so I don't always have bones around)...
Posted by: Nova Local at February 16, 2025 06:00 PM (exHjb)
158
I'm squeeing like a schoolgirl. Are you ready for a DOGE audit of the gold in Ft. Knox?
It's gonna happen, looks like.
Posted by: publius, Rascally Mr. Miley (w6EFb) at February 16, 2025 05:45 PM (w6EFb)
Gonna be like Al Capone’s vault, with a big stack of IOU’s.
Posted by: Tom Servo at February 16, 2025 05:59 PM (73vBl)
It's been empty since Auric Goldfinger and Pussy Galore emptied it in the 60s.
It's gonna happen, looks like.
Posted by: publius, Rascally Mr. Miley (w6EFb) at February 16, 2025 05:45 PM (w6EFb)
Gonna be like Al Capone’s vault, with a big stack of IOU’s.
Posted by: Tom Servo at February 16, 2025 05:59 PM (73vBl)
It's been empty since Auric Goldfinger and Pussy Galore emptied it in the 60s.
Posted by: Hour of the Wolf at February 16, 2025 06:00 PM (VNX3d)
159
No, no, we want one of them Nigrah spirituals! You know, like De Camptown Ladies.
Posted by: Lyle at February 16, 2025 05:44 PM
De Camp Town Ladies?
Posted by: Lyle at February 16, 2025 05:44 PM
De Camp Town Ladies?
Posted by: Bart at February 16, 2025 06:01 PM (Wnv9h)
160
Test.
Posted by: eleven at February 16, 2025 06:01 PM (fV+MH)
161
Of course you need a good homemade baguette.
8 oz high gluten flour, 2 oz milk (yes), 4 oz water, 1 tsp salt,1 scant tbsp sugar (yes). Mix in mixer x 10 min, or bread machine on pizza, or bowl. Let rise twice. Pull out and pat into 12"x6" rectangle, roll up, pat out again and roll up into a long roll.
Rise on a baking sheet in parchment paper held closed by binder clips x 30 min and slash top. Leave in parchment paper for baking.
Preheat oven to 375 F convection and put metal pan in oven to hold ice cubes. At 30 min put in handful of ice cubes.
Brush top of loaf with salt water and bake 10 minutes at 375 F. Pull out and brush top with salt water, bake another 10 minutes.
Pull out, turn down oven to 350 F convection , flip bread over onto parchment paper, brush bottom with salt water. Bake 10 minutes.
Pull baguette out of paper, turn off convection and bake directly on oven rack 15 minutes at 350 F.
Let cool on rack for 30 minutes. Use same day.
8 oz high gluten flour, 2 oz milk (yes), 4 oz water, 1 tsp salt,1 scant tbsp sugar (yes). Mix in mixer x 10 min, or bread machine on pizza, or bowl. Let rise twice. Pull out and pat into 12"x6" rectangle, roll up, pat out again and roll up into a long roll.
Rise on a baking sheet in parchment paper held closed by binder clips x 30 min and slash top. Leave in parchment paper for baking.
Preheat oven to 375 F convection and put metal pan in oven to hold ice cubes. At 30 min put in handful of ice cubes.
Brush top of loaf with salt water and bake 10 minutes at 375 F. Pull out and brush top with salt water, bake another 10 minutes.
Pull out, turn down oven to 350 F convection , flip bread over onto parchment paper, brush bottom with salt water. Bake 10 minutes.
Pull baguette out of paper, turn off convection and bake directly on oven rack 15 minutes at 350 F.
Let cool on rack for 30 minutes. Use same day.
Posted by: skatejudge at February 16, 2025 06:02 PM (G97aY)
162
156 Posted by: Nova Local at February 16, 2025 05:49 PM (exHjb)
Trash soup. I'd never heard that term, but appreciate it. It pains me to waste food. We have some interesting stews and soups in this household, also.
Posted by: Scarymary at February 16, 2025 05:59 PM (Q8SAm)
Well, it was asparagus ends, cauliflower leaves and but ends, green bean ends, and some green onions ends I think - it's varied every week based on what veg I've prepped that week...those were cheap lately...
Trash soup. I'd never heard that term, but appreciate it. It pains me to waste food. We have some interesting stews and soups in this household, also.
Posted by: Scarymary at February 16, 2025 05:59 PM (Q8SAm)
Well, it was asparagus ends, cauliflower leaves and but ends, green bean ends, and some green onions ends I think - it's varied every week based on what veg I've prepped that week...those were cheap lately...
Posted by: Nova Local at February 16, 2025 06:02 PM (exHjb)
163
Margaret Brennan has to be a Republican secret agent.
Posted by: Auspex at February 16, 2025 05:59 PM
She could just be an idiot.
Posted by: Auspex at February 16, 2025 05:59 PM
She could just be an idiot.
Posted by: RedMindBlueState at February 16, 2025 06:02 PM (Wnv9h)
164
Oh, and in trash soup, I don't keep in the butt end of the veg - just for the broth making...should have mentioned, so no one tries to eat the asparagus ends (which I don't think ever get edible)...
Posted by: Nova Local at February 16, 2025 06:03 PM (exHjb)
165
Well, it was asparagus ends, cauliflower leaves and but ends, green bean ends, and some green onions ends I think - it's varied every week based on what veg I've prepped that week...those were cheap lately...
Posted by: Nova Local at February 16, 2025 06:02 PM
Jacques Pepin refers to a famous soup in his family called "fridge soup".
Posted by: Nova Local at February 16, 2025 06:02 PM
Jacques Pepin refers to a famous soup in his family called "fridge soup".
Posted by: RedMindBlueState at February 16, 2025 06:03 PM (Wnv9h)
166
Something that makes me feel tired all over is this cartoonish version of masculinity that has to pretend that eating vegetables is some kind of failure or abomination. Its food. Its flavor. It shapes your meal. Its healthy. Get over it.
Posted by: Christopher R Taylor at February 16, 2025 06:05 PM (2VST1)
167
> Trash soup. I'd never heard that term, but appreciate it.
There's a (now) traditional Korean dish called "Army base stew", made from ingredients that could be cadged from US Army bases back in the day (for example, spam).
I gather there are even restaurants that specialize in it.
There's a (now) traditional Korean dish called "Army base stew", made from ingredients that could be cadged from US Army bases back in the day (for example, spam).
I gather there are even restaurants that specialize in it.
Posted by: Idi Amin Dada at February 16, 2025 06:05 PM (W5ArC)
168
Oh, and in trash soup, I don't keep in the butt end of the veg - just for the broth making...should have mentioned, so no one tries to eat the asparagus ends (which I don't think ever get edible)...
Posted by: Nova Local at February 16, 2025 06:03 PM (exHjb)
Understood, totally. I keep my veggie/herb peelings and ends in a ziploc in the freezer. Make veggie broth once a week in the instant pot. It's a cheap and healthy way to round out those soups!
Posted by: Nova Local at February 16, 2025 06:03 PM (exHjb)
Understood, totally. I keep my veggie/herb peelings and ends in a ziploc in the freezer. Make veggie broth once a week in the instant pot. It's a cheap and healthy way to round out those soups!
Posted by: Scarymary at February 16, 2025 06:06 PM (Q8SAm)
Posted by: Christopher R Taylor at February 16, 2025 06:06 PM (2VST1)
170
Margaret Brennan
She could just be an idiot.
Posted by: RedMindBlueState
Plausible theory, hearing what Kamala and the left babble on about.
She could just be an idiot.
Posted by: RedMindBlueState
Plausible theory, hearing what Kamala and the left babble on about.
Posted by: Auspex at February 16, 2025 06:07 PM (j4U/Z)
171
Under Emergency Condition Yellow I am allowed to eat all of the candy in the house.
Posted by: Weasel at February 16, 2025 06:07 PM (zsVUR)
172
165 Well, it was asparagus ends, cauliflower leaves and but ends, green bean ends, and some green onions ends I think - it's varied every week based on what veg I've prepped that week...those were cheap lately...
Posted by: Nova Local at February 16, 2025 06:02 PM
Jacques Pepin refers to a famous soup in his family called "fridge soup".
Posted by: RedMindBlueState at February 16, 2025 06:03 PM (Wnv9h)
He probably had a fridge made for tv, though
.
And actually, it got named trash soup b/c my health nut daughter said we were gonna use EVERYTHING, so nothing from the veg (what Rachel Ray called her trash bowl) was getting tossed anymore...I had to negotiate to toss potato peels (and onion skins)...winning argument on the potato was the fiber isn't gonna end up getting used b/c we don't eat the veg trash - we just make broth with it...that, and my freezer is only so big...
Posted by: Nova Local at February 16, 2025 06:02 PM
Jacques Pepin refers to a famous soup in his family called "fridge soup".
Posted by: RedMindBlueState at February 16, 2025 06:03 PM (Wnv9h)
He probably had a fridge made for tv, though
.
And actually, it got named trash soup b/c my health nut daughter said we were gonna use EVERYTHING, so nothing from the veg (what Rachel Ray called her trash bowl) was getting tossed anymore...I had to negotiate to toss potato peels (and onion skins)...winning argument on the potato was the fiber isn't gonna end up getting used b/c we don't eat the veg trash - we just make broth with it...that, and my freezer is only so big...
Posted by: Nova Local at February 16, 2025 06:07 PM (exHjb)
173
Make veggie broth once a week in the instant pot. It's a cheap and healthy way to round out those soups!
Brits use that kind of stuff to make a thick broth they call gravy, too. US heavy gravy baffles them, but they like it. Their version is probably healthier though, I admit.
Brits use that kind of stuff to make a thick broth they call gravy, too. US heavy gravy baffles them, but they like it. Their version is probably healthier though, I admit.
Posted by: Christopher R Taylor at February 16, 2025 06:08 PM (2VST1)
Posted by: The Karens at February 16, 2025 06:08 PM (mH6SG)
175
No, no, we want one of them Nigrah spirituals! You know, like De Camptown Ladies.
Posted by: Lyle at February 16, 2025 05:44 PM
If you want an African American spiritual, (Al least it was written by a black man man and it's popular in both largely AA and other churches) you might look up, "When the storms of life are raging stand by me." It was a very powerful song written by a pastor, Charles Albert Tindley in grief after his wife died in childbirth. I would post it but YouTube wants me to sign in to prove I'm not a bot and this is a food thread not a music thread.
Posted by: Lyle at February 16, 2025 05:44 PM
If you want an African American spiritual, (Al least it was written by a black man man and it's popular in both largely AA and other churches) you might look up, "When the storms of life are raging stand by me." It was a very powerful song written by a pastor, Charles Albert Tindley in grief after his wife died in childbirth. I would post it but YouTube wants me to sign in to prove I'm not a bot and this is a food thread not a music thread.
Posted by: FenelonSpoke at February 16, 2025 06:08 PM (uhsuS)
176
I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
I found that it works well in breading put on chicken and fish. Some of that in the flour makes the breading tastier. I haven't found any other good use for it.
I found that it works well in breading put on chicken and fish. Some of that in the flour makes the breading tastier. I haven't found any other good use for it.
Posted by: Christopher R Taylor at February 16, 2025 06:09 PM (2VST1)
177
Condition yellow includes cookies also.
Posted by: From about That Time at February 16, 2025 06:10 PM (n4GiU)
178
Wife looked just today to find sugar added to chicken lunch meat
Posted by: Skip at February 16, 2025 06:11 PM (fwDg9)
179
No yellow!
Posted by: Hunter at February 16, 2025 06:11 PM (mH6SG)
180
This is my kinda spiritual:
https://youtu.be/uYHrkw-aCcQ
Back when TV stations had their own house orchestra and choir.
https://youtu.be/uYHrkw-aCcQ
Back when TV stations had their own house orchestra and choir.
Posted by: Christopher R Taylor at February 16, 2025 06:11 PM (2VST1)
181
Condition yellow includes cookies also.
Posted by: From about That Time at February 16, 2025 06:10 PM (n4GiU)
-----
And cake and pie!
Posted by: From about That Time at February 16, 2025 06:10 PM (n4GiU)
-----
And cake and pie!
Posted by: Weasel at February 16, 2025 06:12 PM (zsVUR)
182
It's been empty since Auric Goldfinger and Pussy Galore emptied it in the 60s.
Posted by: Hour of the Wolf
"My apologhys, Goldfingah, it'sh brilliant plahn."
You can't believe how many chicks dug my Sean Connery imitation in the 70's.
Like, 3.
Posted by: Hour of the Wolf
"My apologhys, Goldfingah, it'sh brilliant plahn."
You can't believe how many chicks dug my Sean Connery imitation in the 70's.
Like, 3.
Posted by: Auspex at February 16, 2025 06:12 PM (j4U/Z)
183
Tomorrow I am slow-cooking (8-10hrs) a pork shoulder in the hope of eating delicious pulled pork sandwiches for a day or two. Right now it is marinating in a rub of pepper salt olive oil and brown sugar. Some onions and garlic cloves go in the slow cooker with the meat. Fingers crossed; my last effort was pretty bland.
Posted by: Don Black at February 16, 2025 06:13 PM (AOsQT)
184
Wife looked just today to find sugar added to chicken lunch meat
Yeah its a constant war. I have to read every single product, because they'll slip one of any 15 different kinds of -ose sugars into damn near anything no matter how ridiculous. I did a list of some of the more absurd ones back when I had my blog years ago. That's something I'd love for RFK to address, if nothing other than cutting subsidies and encouragement to cram corn sugar into everything.
Yeah its a constant war. I have to read every single product, because they'll slip one of any 15 different kinds of -ose sugars into damn near anything no matter how ridiculous. I did a list of some of the more absurd ones back when I had my blog years ago. That's something I'd love for RFK to address, if nothing other than cutting subsidies and encouragement to cram corn sugar into everything.
Posted by: Christopher R Taylor at February 16, 2025 06:13 PM (2VST1)
185
176 I'll be buying nutritional yeast and trying my hand at Nova Local's trash soup this week.
I found that it works well in breading put on chicken and fish. Some of that in the flour makes the breading tastier. I haven't found any other good use for it.
Posted by: Christopher R Taylor at February 16, 2025 06:09 PM (2VST1)
It really does work anywhere you would think to use parm...if you include salt.
I found that it works well in breading put on chicken and fish. Some of that in the flour makes the breading tastier. I haven't found any other good use for it.
Posted by: Christopher R Taylor at February 16, 2025 06:09 PM (2VST1)
It really does work anywhere you would think to use parm...if you include salt.
Posted by: Nova Local at February 16, 2025 06:13 PM (exHjb)
186
Under condition yellow, you shouldn't eat the snow.
Posted by: Boss Moss at February 16, 2025 06:16 PM (bF7Q5)
Posted by: RedMindBlueState at February 16, 2025 06:16 PM (Wnv9h)
188
Under condition yellow, you shouldn't eat the snow.
"Don't get it in your eyes either or it will deflict your vision."
--Nanook
"Don't get it in your eyes either or it will deflict your vision."
--Nanook
Posted by: Christopher R Taylor at February 16, 2025 06:17 PM (2VST1)
Posted by: Notorious BFD at February 16, 2025 06:17 PM (mH6SG)
190
I gather there are even restaurants that specialize in it.
Posted by: Idi Amin Dada at February 16, 2025 06:05 PM (W5ArC)
There are middle aged Korean women that I know who go foraging in the woods. Mostly for bracken fern shoots and fiddleheads, but they pick what other stuff they find. It is a Korean thing that comes from a late move to industrialization and 100 years of warfare. they don't have to do it, they just grew up that way. It is like all that food is there in the woods to be picked up! The last two generations apparently don't do it, but my wife is fun to walk in the woods, "that root is sweet, eat those buds . . ."
Posted by: Idi Amin Dada at February 16, 2025 06:05 PM (W5ArC)
There are middle aged Korean women that I know who go foraging in the woods. Mostly for bracken fern shoots and fiddleheads, but they pick what other stuff they find. It is a Korean thing that comes from a late move to industrialization and 100 years of warfare. they don't have to do it, they just grew up that way. It is like all that food is there in the woods to be picked up! The last two generations apparently don't do it, but my wife is fun to walk in the woods, "that root is sweet, eat those buds . . ."
Posted by: Kindltot at February 16, 2025 06:18 PM (D7oie)
191
Posted by: Christopher R Taylor at February 16, 2025 06:17 PM (2VST1)
----
Can't have vision defliction!
Posted by: Christopher R Taylor at February 16, 2025 06:17 PM (2VST1)
----
Can't have vision defliction!
Posted by: Weasel at February 16, 2025 06:19 PM (zsVUR)
192
Something that makes me feel tired all over is this cartoonish version of masculinity that has to pretend that eating vegetables is some kind of failure or abomination. Its food. Its flavor. It shapes your meal. Its healthy. Get over it.
Posted by: Christopher R Taylor at February 16, 2025 06:05 PM (2VST1)
Yes, that is a strange concept. Vegetables are great. Enjoying them does not make one weak or effeminate or sissified. It does not make you a vegan. I cook for a manly man. He did not grow up eating veggies, but after 30 years, he has learned they can be delicious. He also knows there shall be an abundance of meat to go along with the veg.
Posted by: Christopher R Taylor at February 16, 2025 06:05 PM (2VST1)
Yes, that is a strange concept. Vegetables are great. Enjoying them does not make one weak or effeminate or sissified. It does not make you a vegan. I cook for a manly man. He did not grow up eating veggies, but after 30 years, he has learned they can be delicious. He also knows there shall be an abundance of meat to go along with the veg.
Posted by: Scarymary at February 16, 2025 06:19 PM (Q8SAm)
193
178 Wife looked just today to find sugar added to chicken lunch meat
Posted by: Skip at February 16, 2025 06:11 PM (fwDg9)
If you want chicken, the best I've found (that I can eat) that doesn't add sugar but still has some added (normal) ingredients is the Aldi's rotisserie chicken. It's not cheap ($9/lb), but I don't eat a lot on a sandwich, so it's good for 4 days for me, and then the spouse finishes it (b/c he cooks it at that point...I can't trust meat past that point for me)...
Other good choices are Aldi's smoked salmon (too pricey to be more than a "holiday" choice, but it's just salmon) and canned tuna in water. But I don't and can't touch real lunch meats anymore b/c so many add so many things (dairy is too cheap a stretcher, and a ton love to add that, too)...
Posted by: Skip at February 16, 2025 06:11 PM (fwDg9)
If you want chicken, the best I've found (that I can eat) that doesn't add sugar but still has some added (normal) ingredients is the Aldi's rotisserie chicken. It's not cheap ($9/lb), but I don't eat a lot on a sandwich, so it's good for 4 days for me, and then the spouse finishes it (b/c he cooks it at that point...I can't trust meat past that point for me)...
Other good choices are Aldi's smoked salmon (too pricey to be more than a "holiday" choice, but it's just salmon) and canned tuna in water. But I don't and can't touch real lunch meats anymore b/c so many add so many things (dairy is too cheap a stretcher, and a ton love to add that, too)...
Posted by: Nova Local at February 16, 2025 06:20 PM (exHjb)
194
Mrs. E and I will eat most any kind of liver.
Posted by: Eromero at February 16, 2025 06:22 PM (LHPAg)
195
I saw Duncan Hines Keto Cookies earlier at Walmart. Loaded with carbs.
Posted by: Boss Moss at February 16, 2025 06:22 PM (bF7Q5)
196
The “low fat” craze resulted in elevated corn syrup levels, near as I can tell. Calorie counts on Nutrition Facts label are impossible to maintain without substitution. Canned foods were never particularly great, but they tasted OK for the most part. Fat is flavor, but it is also more expensive. Ergo, “low fat is healthy you guys!!”
They don’t even use stew meat in soups or stews. The invention of “Meat Glue” means waste scraps, floor sweepings, and “pink slime” can be artis-anally crafted into tender chunks of Who The Fuck Knows What This Shit Is in your Campbell’s Soup, Whore Mel Chili and Didn’t he Less stew
They don’t even use stew meat in soups or stews. The invention of “Meat Glue” means waste scraps, floor sweepings, and “pink slime” can be artis-anally crafted into tender chunks of Who The Fuck Knows What This Shit Is in your Campbell’s Soup, Whore Mel Chili and Didn’t he Less stew
Posted by: Common Tater at February 16, 2025 06:22 PM (HbU2V)
197
Can anyone recommend further reading on the stories reporting that Trump wants to cut funding for cancer research?
https://tinyurl.com/m4m7wbv
https://tinyurl.com/m4m7wbv
Posted by: Jack Squat Bupkis at February 16, 2025 06:23 PM (dQfJF)
198
Vegetables are great. Enjoying them does not make one weak or effeminate or sissified.
———
Exactly. It just means you are starving, because you can’t get any meat. Gotta eat something until, the game returns.
———
Exactly. It just means you are starving, because you can’t get any meat. Gotta eat something until, the game returns.
Posted by: Common Tater at February 16, 2025 06:25 PM (HbU2V)
199
He also knows there shall be an abundance of meat to go along with the veg.
Posted by: Scarymary at February 16, 2025 06:19 PM (Q8SAm)
Saw a nutritionist on a tennis channel (former female tennis player). 1st time, I saw one actually say "yes, men and women are different and should eat differently to reach their goals".
I'm like YES - there should never be ONE food pyramid. At a MINIMUM, there should have always been TWO (and probably more based on age/race, but TWO minimum b/c gender is the hugest determinant).
One big difference she noted - b/c women's hormonal system is a bigger deal, intermittent fasting can be less helpful to a woman that a man b/c she'll release stress hormones faster than a man after a certain period without food.
But, she has a ton.
Posted by: Scarymary at February 16, 2025 06:19 PM (Q8SAm)
Saw a nutritionist on a tennis channel (former female tennis player). 1st time, I saw one actually say "yes, men and women are different and should eat differently to reach their goals".
I'm like YES - there should never be ONE food pyramid. At a MINIMUM, there should have always been TWO (and probably more based on age/race, but TWO minimum b/c gender is the hugest determinant).
One big difference she noted - b/c women's hormonal system is a bigger deal, intermittent fasting can be less helpful to a woman that a man b/c she'll release stress hormones faster than a man after a certain period without food.
But, she has a ton.
Posted by: Nova Local at February 16, 2025 06:25 PM (exHjb)
200
Most cured meats have some sugar in them, it is part of the brine. Traditionally the corned beef salt beef and pickled pork have salt, salt peter and sugar or maple syrup. After pickling for two weeks or so, you can then smoke them.
If you want lunch type meats, cook up roasts in a crock pot, let them cool, and then slice them thin.
If you want lunch type meats, cook up roasts in a crock pot, let them cool, and then slice them thin.
Posted by: Kindltot at February 16, 2025 06:26 PM (D7oie)
201
I grew up eating Neese's liver pudding and liver mush. It was delicious. Redneck pate, I guess. Never found it outside the Carolinas.
Posted by: Scarymary at February 16, 2025 06:27 PM (Q8SAm)
202
Okay, I've got to bail for now...I hope to make it back before this closes, but if not, see you all next week!
Posted by: Nova Local at February 16, 2025 06:27 PM (exHjb)
203
Can anyone recommend further reading on the stories reporting that Trump wants to cut funding for cancer research?
———
Who are you trying to convince? Yourself?
Someone who might be “persuaded”?
Or someone who is not interested in facts, logic, or Reason?
———
Who are you trying to convince? Yourself?
Someone who might be “persuaded”?
Or someone who is not interested in facts, logic, or Reason?
Posted by: Common Tater at February 16, 2025 06:27 PM (HbU2V)
Posted by: Kindltot at February 16, 2025 06:28 PM (D7oie)
205
Fingers crossed; my last effort was pretty bland.
Posted by: Don Black at February 16, 2025 06:13 PM (AOsQT)
~~~~~
Do you make a sauce/marinade to drizzle over the pork after you've shredded it? That makes all the difference.
Posted by: Don Black at February 16, 2025 06:13 PM (AOsQT)
~~~~~
Do you make a sauce/marinade to drizzle over the pork after you've shredded it? That makes all the difference.
Posted by: Fauci at February 16, 2025 06:30 PM (3ImbR)
206
Gusts up to 60mph and no power. The woman went scavenging for something for dinner
Posted by: jsg at February 16, 2025 06:31 PM (xjvsF)
207
Who are you trying to convince? Yourself?
Someone who might be “persuaded”?
Or someone who is not interested in facts, logic, or Reason?
Posted by: Common Tater at February 16, 2025 06:27 PM (HbU2V)
All three?
Someone who might be “persuaded”?
Or someone who is not interested in facts, logic, or Reason?
Posted by: Common Tater at February 16, 2025 06:27 PM (HbU2V)
All three?
Posted by: Jack Squat Bupkis at February 16, 2025 06:31 PM (dQfJF)
208
Oh, good. / sarc .There are apparently going to be "Stop Trump" marches tomorrow for Presidents Day in 50 states, organized by groups which were behind BLM. And LBGTs They also hate Elon Musk. So, I guess all the funding hadn't dried up yet Gateway Pundit has an article on it.
Posted by: FenelonSpoke at February 16, 2025 06:31 PM (mNn9p)
Posted by: Notorious BFD at February 16, 2025 06:31 PM (mH6SG)
210
Scarymary, would you be so kind as to email me? My address is in the left side bar. I have some information you might find interesting.
Posted by: Ben Had at February 16, 2025 06:32 PM (mB6WH)
211
They don’t even use stew meat in soups or stews. The invention of “Meat Glue” means waste scraps, floor sweepings, and “pink slime” can be artis-anally crafted into tender chunks of Who The Fuck Knows What This Shit Is in your Campbell’s Soup, Whore Mel Chili and Didn’t he Less stew
Yeah its depressing what has happened to the quality of so much food. I get it, they are trying to keep the cost down and make as much money as possible. But its awful. Campbells ruined most of their best soups, then got rid of a bunch of different types and, apparently, were about to go bankrupt when the Wuhan Flu lockdowns began and people started eating soup again.
The food pyramid was developed by advertisers, not nutritionists.
No science went into it.
you could say much the same thing about the Four Food Groups but... it worked better and gave a more balanced nutritious meal. And it was easier to underestand. Putting the tastiest, worst food for you at the top of the pyramid was... not intuitive.
Yeah its depressing what has happened to the quality of so much food. I get it, they are trying to keep the cost down and make as much money as possible. But its awful. Campbells ruined most of their best soups, then got rid of a bunch of different types and, apparently, were about to go bankrupt when the Wuhan Flu lockdowns began and people started eating soup again.
The food pyramid was developed by advertisers, not nutritionists.
No science went into it.
you could say much the same thing about the Four Food Groups but... it worked better and gave a more balanced nutritious meal. And it was easier to underestand. Putting the tastiest, worst food for you at the top of the pyramid was... not intuitive.
Posted by: Christopher R Taylor at February 16, 2025 06:33 PM (2VST1)
212
Gusts up to 60mph and no power.
Posted by: jsg at February 16, 2025 06:31 PM (xjvsF)
~~~~~
Same crazy wind here. I've still got power (plus a generator just in case) but lots of neighborhoods nearby are out.
Posted by: jsg at February 16, 2025 06:31 PM (xjvsF)
~~~~~
Same crazy wind here. I've still got power (plus a generator just in case) but lots of neighborhoods nearby are out.
Posted by: Fauci at February 16, 2025 06:33 PM (3ImbR)
213
Ugh.
Posted by: IrishEi at February 16, 2025 06:34 PM (3ImbR)
214
201 I grew up eating Neese's liver pudding and liver mush. It was delicious. Redneck pate, I guess. Never found it outside the Carolinas.
Posted by: Scarymary at February 16, 2025 06:27 PM (Q8SAm)
Me too. When I was little in the early 50s, we would butcher at least one hog per family on our place, Usually New Years Day. We made sausage, puddin, and put hams and bacon the smokehouse. No additives other than salt and pepper. And, as Miklos says, you can still get these things at Caughman's!
Posted by: Scarymary at February 16, 2025 06:27 PM (Q8SAm)
Me too. When I was little in the early 50s, we would butcher at least one hog per family on our place, Usually New Years Day. We made sausage, puddin, and put hams and bacon the smokehouse. No additives other than salt and pepper. And, as Miklos says, you can still get these things at Caughman's!
Posted by: Eromero at February 16, 2025 06:34 PM (LHPAg)
215
Not advertisers per se, the wheat and corn lobby.
Ciampano posted a great link about “Big Oil” - the vegetable oil industry. Ancel Keys, and how the rise of heart disease almost tracks perfectly with the advent of industrial cooking oils.
Wartime expedients, basically. Food rationing, and the concept of “hoarding” took off in the US in World War I.
In World War II, Pearl Harbor was Dec ‘41, by February they had everybody locked down tighter than a drum. From tires, gasoline, “Ration Points”. Couldn’t even buy a tube of toothpaste without turning the empty one in.
Ciampano posted a great link about “Big Oil” - the vegetable oil industry. Ancel Keys, and how the rise of heart disease almost tracks perfectly with the advent of industrial cooking oils.
Wartime expedients, basically. Food rationing, and the concept of “hoarding” took off in the US in World War I.
In World War II, Pearl Harbor was Dec ‘41, by February they had everybody locked down tighter than a drum. From tires, gasoline, “Ration Points”. Couldn’t even buy a tube of toothpaste without turning the empty one in.
Posted by: Common Tater at February 16, 2025 06:35 PM (sD+rY)
216
>Do you make a sauce/marinade to drizzle over the pork after you've shredded it? That makes all the difference.
Posted by: Fauci
---
I've got some Sweet Baby Ray's sugar-free sauce
Posted by: Fauci
---
I've got some Sweet Baby Ray's sugar-free sauce
Posted by: Don Black at February 16, 2025 06:35 PM (AOsQT)
217
So, I guess all the funding hadn't dried up yet Gateway Pundit has an article on it.
We'll see how much funding they have to work with based on how many show up. Their recent efforts have been very anemic. I am guessing this will be as stunning and impactful as the women's strike a few years ago that nobody noticed.
We'll see how much funding they have to work with based on how many show up. Their recent efforts have been very anemic. I am guessing this will be as stunning and impactful as the women's strike a few years ago that nobody noticed.
Posted by: Christopher R Taylor at February 16, 2025 06:36 PM (2VST1)
218
>>>I've got some Sweet Baby Ray's sugar-free sauce
~~~~~
That'll work. And you can mix it with some of the pan drippings.
~~~~~
That'll work. And you can mix it with some of the pan drippings.
Posted by: IrishEi at February 16, 2025 06:37 PM (3ImbR)
219
All three?
Posted by: Jack Squat Bupkis at February 16, 2025 06:31 PM (dQfJF)
I have an in-law who's a cancer researcher and is losing their sh-t.
Not sure I could convince that person that the sun is rising tomorrow.
But also I haven't heard anything on this blog or anywhere else about this. Curious if Trump is taking the position that the research itself is useless, or the funds are being misappropriated, or we just can't afford it no matter how necessary we think it is. Those are the reasons I can think of for cutting the funding, although the first one seems kind of hard to defend.
Posted by: Jack Squat Bupkis at February 16, 2025 06:31 PM (dQfJF)
I have an in-law who's a cancer researcher and is losing their sh-t.
Not sure I could convince that person that the sun is rising tomorrow.
But also I haven't heard anything on this blog or anywhere else about this. Curious if Trump is taking the position that the research itself is useless, or the funds are being misappropriated, or we just can't afford it no matter how necessary we think it is. Those are the reasons I can think of for cutting the funding, although the first one seems kind of hard to defend.
Posted by: Jack Squat Bupkis at February 16, 2025 06:37 PM (dQfJF)
220
Christopher R Taylor at February 16, 2025 06:36 PM (2VST1
I hope that is what happens, Christopher.: Very small turnout. Of course, the media will be breathless even if 20 people showed up in every state.
I hope that is what happens, Christopher.: Very small turnout. Of course, the media will be breathless even if 20 people showed up in every state.
Posted by: FenelonSpoke at February 16, 2025 06:39 PM (Vc78Y)
221
125 When we were in Italy last year, we made a visit to a winery that made French style champagne. From Franciacorta. Was wonderful.
Posted by: Black JEM at February 16, 2025 05:35 PM (uLt4
Ca del Bosco? Their chardonnay is also amazing.
Posted by: Black JEM at February 16, 2025 05:35 PM (uLt4
Ca del Bosco? Their chardonnay is also amazing.
Posted by: jix at February 16, 2025 06:39 PM (Leoj5)
222
I've got some Sweet Baby Ray's sugar-free sauce
As sugar-free barbecue sauce goes, that's not an awful one. I'm nervous about what its made out of though heh
As sugar-free barbecue sauce goes, that's not an awful one. I'm nervous about what its made out of though heh
Posted by: Christopher R Taylor at February 16, 2025 06:40 PM (2VST1)
223
I’m skeptical that the usual suspects can be ginned up en masse to “protest” good faith efforts to stop wholesale industrial looting of the treasury. But who knows? It will be fun to watch
Posted by: Common Tater at February 16, 2025 06:41 PM (sD+rY)
224
My guess is that the reports that Trump wants to defund cancer research is about as valid as the claim he's gonna put Rachel Maddow in a concentration camp.
Posted by: Christopher R Taylor at February 16, 2025 06:41 PM (2VST1)
225
https://tinyurl.com/m4m7wbv
Posted by: Jack Squat Bupkis at February 16, 2025 06:23 PM (dQfJF)
By Sen. Elizabeth Warren
Indian squaw speaks with forked tongue.
Posted by: Jack Squat Bupkis at February 16, 2025 06:23 PM (dQfJF)
By Sen. Elizabeth Warren
Indian squaw speaks with forked tongue.
Posted by: Idaho Spudboy at February 16, 2025 06:42 PM (w1GG2)
226
Under Emergency Condition Yellow I am allowed to eat all of the candy in the house.
Posted by: Weasel at February 16, 2025 06:07 PM (zsVUR)
Ok, so it *doesn't* mean secure all the bourbon...
Posted by: Weasel at February 16, 2025 06:07 PM (zsVUR)
Ok, so it *doesn't* mean secure all the bourbon...
Posted by: Additional Blond Agent, STEM Guy at February 16, 2025 06:43 PM (/HDaX)
227
224 My guess is that the reports that Trump wants to defund cancer research is about as valid as the claim he's gonna put Rachel Maddow in a concentration camp.
Posted by: Christopher R Taylor at February 16, 2025 06:41 PM (2VST1)
This is what I saw.
https://tinyurl.com/m4m7wbv
I haven't heard anything about this anywhere on the conservative blogosphere. Just curious if anyone had seen anything that outlined the administrations POV.
Posted by: Christopher R Taylor at February 16, 2025 06:41 PM (2VST1)
This is what I saw.
https://tinyurl.com/m4m7wbv
I haven't heard anything about this anywhere on the conservative blogosphere. Just curious if anyone had seen anything that outlined the administrations POV.
Posted by: Jack Squat Bupkis at February 16, 2025 06:44 PM (dQfJF)
228
I felt like eating something fruity, then remembered I had Pink-a-boo strawberries in the fridge. They’re very tart
Posted by: kallisto at February 16, 2025 06:47 PM (61FSW)
229
Indian squaw speaks with forked tongue.
Posted by: Idaho Spudboy at February 16, 2025 06:42 PM (w1GG2)
No doubt, but there are stories in that link that don't involve Warren.
Posted by: Idaho Spudboy at February 16, 2025 06:42 PM (w1GG2)
No doubt, but there are stories in that link that don't involve Warren.
Posted by: Jack Squat Bupkis at February 16, 2025 06:47 PM (dQfJF)
230
Tomorrow I am slow-cooking (8-10hrs) a pork shoulder in the hope of eating delicious pulled pork sandwiches for a day or two. Right now it is marinating in a rub of pepper salt olive oil and brown sugar. Some onions and garlic cloves go in the slow cooker with the meat. Fingers crossed; my last effort was pretty bland.
Posted by: Don Black at February 16, 2025 06:13 PM (AOsQT)
I hope it comes out well.
If you ever have 3 days of your life to spend on making pulled pork, I highly recommend this recipe. It requires 36 hours brining in the fridge, and another 14 of low and slow in the oven. But it is fabulous.
https://tinyurl.com/5hahty4j
Posted by: Don Black at February 16, 2025 06:13 PM (AOsQT)
I hope it comes out well.
If you ever have 3 days of your life to spend on making pulled pork, I highly recommend this recipe. It requires 36 hours brining in the fridge, and another 14 of low and slow in the oven. But it is fabulous.
https://tinyurl.com/5hahty4j
Posted by: Scarymary at February 16, 2025 06:47 PM (Q8SAm)
231
Gotta wonder how much cancer research money has been siphoned off for other purposes.
Posted by: Idaho Spudboy at February 16, 2025 06:48 PM (w1GG2)
232
I do wonder if chronic obesity in people isn't a lot of added sugar
Posted by: Skip at February 16, 2025 06:48 PM (fwDg9)
233
This is about NIH funding paused and audits. What Trump and DOGE want to cut is administrative overhead, which has been as high as 60%.
Trump wants to fund cancer research, not a bunch of grifters skimming the money.
Trump wants to fund cancer research, not a bunch of grifters skimming the money.
Posted by: Publius on Stupid Phone at February 16, 2025 06:49 PM (w6EFb)
Posted by: Scarymary at February 16, 2025 06:49 PM (Q8SAm)
235
https://tinyurl.com/m4m7wbv
I haven't heard anything about this anywhere on the conservative blogosphere. Just curious if anyone had seen anything that outlined the administrations POV.
Posted by: Jack Squat Bupkis at February 16, 2025 06:44 PM (dQfJF)
Pure BS as usual... what Trump cut was any 'overhead' on a project above 15%... ie... the admin cost of the research, not the research itself. DOGE uncovered programs where as much as 50-60% of total outlays, were going to Administrative costs (ie, those running the programs... ie salaries for bureaucrats)...
But of course, the LEFT and their pet media can't distinguish between actual science, and those who administer it...
I haven't heard anything about this anywhere on the conservative blogosphere. Just curious if anyone had seen anything that outlined the administrations POV.
Posted by: Jack Squat Bupkis at February 16, 2025 06:44 PM (dQfJF)
Pure BS as usual... what Trump cut was any 'overhead' on a project above 15%... ie... the admin cost of the research, not the research itself. DOGE uncovered programs where as much as 50-60% of total outlays, were going to Administrative costs (ie, those running the programs... ie salaries for bureaucrats)...
But of course, the LEFT and their pet media can't distinguish between actual science, and those who administer it...
Posted by: Romeo13 at February 16, 2025 06:50 PM (QAkQ3)
236
ure BS as usual... what Trump cut was any 'overhead' on a project above 15%... ie... the admin cost of the research, not the research itself. DOGE uncovered programs where as much as 50-60% of total outlays, were going to Administrative costs (ie, those running the programs... ie salaries for bureaucrats)...
Thanks. My relative is crying that administrative overhead includes things like labs, coolers and equipment and that his/her whole department is going to get shut down.
It sounds like the administrators who are about to lose their jobs are trying to frighten the actual researchers.
Thanks. My relative is crying that administrative overhead includes things like labs, coolers and equipment and that his/her whole department is going to get shut down.
It sounds like the administrators who are about to lose their jobs are trying to frighten the actual researchers.
Posted by: Jack Squat Bupkis at February 16, 2025 06:55 PM (dQfJF)
237
Is the duck breast packaging intended for sous vide?
Posted by: Pete Bog at February 16, 2025 04:14 PM (H/kBB)
They are torpedoes (French can't spell), so are meant to be loaded into submarine sammiches.
Posted by: Pete Bog at February 16, 2025 04:14 PM (H/kBB)
They are torpedoes (French can't spell), so are meant to be loaded into submarine sammiches.
Posted by: Alberta Oil Peon at February 16, 2025 06:56 PM (8zz6B)
238
liver pudding and liver mush
Ooof.
Posted by: Notorious BFD
===============
I'm not sure, but I think that's pâté.
liver pudding and liver mush
Ooof.
Posted by: Notorious BFD
===============
I'm not sure, but I think that's pâté.
Posted by: Blonde Morticia at February 16, 2025 06:56 PM (lCaJd)
239
And, as Miklos says, you can still get these things at Caughman's!
Posted by: Eromero at February 16, 2025 06:34 PM (LHPAg)
I'd never heard of Caughmans. That looks like good eatin'. I am making a trip back to SC soon. I can't wait to go to the fish camp.
Posted by: Eromero at February 16, 2025 06:34 PM (LHPAg)
I'd never heard of Caughmans. That looks like good eatin'. I am making a trip back to SC soon. I can't wait to go to the fish camp.
Posted by: Scarymary at February 16, 2025 06:57 PM (Q8SAm)
240
It sounds like the administrators who are about to lose their jobs are trying to frighten the actual researchers.
Posted by: Jack Squat Bupkis
================
The actual researchers go crazy when they see how much of their grant goes to their institution. I know one who has left medical research because of it.
It sounds like the administrators who are about to lose their jobs are trying to frighten the actual researchers.
Posted by: Jack Squat Bupkis
================
The actual researchers go crazy when they see how much of their grant goes to their institution. I know one who has left medical research because of it.
Posted by: Blonde Morticia at February 16, 2025 06:58 PM (lCaJd)
241
liver pudding and liver mush
Ooof.
Posted by: Notorious BFD
It sounds awful, but is quite tasty. It's Southern soul food.
Ooof.
Posted by: Notorious BFD
It sounds awful, but is quite tasty. It's Southern soul food.
Posted by: Scarymary at February 16, 2025 06:59 PM (Q8SAm)
242
Nope gunz
Posted by: From about That Time at February 16, 2025 07:01 PM (n4GiU)
243
thank you Scarymary, I will bookmark for another time
Posted by: Don Black at February 16, 2025 07:03 PM (AOsQT)
244
104 "From 1912 to 1946, this series of chick heart tissue cultures remained alive and dividing.
Posted by: Commissar of Plenty and Lysenkoism"
I know how that story turns out.
Posted by: Bill Cosby at February 16, 2025 05:11 PM (vFG9F)
----
Jello anyone?
Posted by: Commissar of Plenty and Lysenkoism"
I know how that story turns out.
Posted by: Bill Cosby at February 16, 2025 05:11 PM (vFG9F)
----
Jello anyone?
Posted by: Ciampino - Still a funny fellow at February 16, 2025 07:17 PM (KjLnc)
245
157
I called it "trash" soup...but the one I made could be called beef and nightshade soup...if we needed to turn a pinky up.
Posted by: Nova Local at February 16, 2025 06:00 PM (exHjb)
----
As long as it isn't beef and DEADLY nightshade ......
I called it "trash" soup...but the one I made could be called beef and nightshade soup...if we needed to turn a pinky up.
Posted by: Nova Local at February 16, 2025 06:00 PM (exHjb)
----
As long as it isn't beef and DEADLY nightshade ......
Posted by: Ciampino - Atropa belladonna at February 16, 2025 07:40 PM (KjLnc)
246
Understood, totally. I keep my veggie/herb peelings and ends in a ziploc in the freezer. Make veggie broth once a week in the instant pot. It's a cheap and healthy way to round out those soups!
Posted by: Scarymary at February 16, 2025 06:06 PM (Q8SAm
Great idea.! Though all that stuff goes to the hens.
We eat it later , heh.
Posted by: Scarymary at February 16, 2025 06:06 PM (Q8SAm
Great idea.! Though all that stuff goes to the hens.
We eat it later , heh.
Posted by: Derak at February 16, 2025 07:58 PM (vJjWs)
247
The British pub guide on YouTube, "Tweedy Pubs" had a good show just on Lewes, Suffolk. It's the hometown of American Patriot and philosopher Thomas Paine, who wrote 'Common Sense' and 'The Rights of Man'. Lewes Arms is an old quaint pub that has Dwile Flonking contest each year (look it up. There is even a British Pathe film from ca. 1967 about another Adnam's pub doing it). John Harvey's Brewery makes Harvey's Best. They have a tavern attached to the brewery faced in flintstones. Another pub, The Snowdrop Inn, commemorates a deadly avalanche that killed 8 townsfolk in the late 1700s in homes near the base of the town's escarpment. British ales were termed 'bitter' after the advent of hops (cultivated mostly in Kent) as before that was discovered, they flavored it with all sorts of things but hops were a natural preservative. Barleywine is sweet.
Posted by: Donovan Nuera at February 16, 2025 10:11 PM (LKMDZ)
248
PETA jerks have gotten themselves into deep trouble over such stupid ideas as The Holocast on your Plate or showing as Pig and saying HE DIED FOR YOUR SINS then its stupid campaigns on Thanksgiving proves PETA IS STUPID and FOUNDED BY IDIOTS
Posted by: Spurwing Plover at February 17, 2025 03:49 PM (FLiOE)
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