Food Thread: Cluck, Cluck. Cluck...Cluck...Cluck

I consider chicken to be almost fungible. Well, I might not buy the day-old stuff at the gas station (next to the sushi), but there are a few premium brands of chicken that are long on cost but short on flavor. I have had fresh chicken from a farm, and there is definitely a difference, but that is difficult to find with any consistency.

But there is a duck farm in upstate NY that has expanded their offerings from duck liver and ducks, to high end chicken. And judging by the quality of their duck, my guess is that their chicken will be pretty damned good.

But good enough to pay a hefty premium for it, or drive two hours? Maybe not, but I need to know! Besides, I can get ethanol-free gasoline at a large chain in NY, so there's that!

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Speaking of chickens...

Trump administration unveils 5-part plan to reduce egg prices

Bringing more hens in to repopulate flocks

Removing red tape to help the industry grow

Considering temporary egg imports

Testing vaccines that protect chickens

Helping farmers prevent the number one reason for flocks dying and prices rising: the bird flu.

Okay. Sounds completely unimaginative and sort of top-down.

How about just letting our poultry industry deal with it on their own? There is almost no transmission to humans, so it is a self-limiting disease. The government almost always screws up this sort of thing, so going out on a limb and allowing the real experts to manage their own problem isn't really a stretch at all!

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Oh man... this looks delicious. I really love braised chicken thighs, because it might be the perfect meat for the technique.

Although... I might swap the prosciutto with bacon, and change the red peppers for something with a bit more zing. Because why the hell not? The chicken thighs will stand up to the smokiness of the bacon and the bit of spiciness from some hot peppers.

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This sounds great!

I love flavorful broths that have fun things floating in them. Like Pho and Ramen and all sorts of neat stuff like that.
Piccole Polpette in Brodo di Manzo
That's "Small Meatballs In Beef Broth" in American, and delicious-sounding in both languages. And it sounds pretty easy to make. Just ignore the crap about store-bought beef having fillers. And the silly claims about vitamins and minerals.

Just eat a varied diet and all of your vitamin and mineral needs will be taken care of.

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Our wonderful neighbors served that with some tasty cheese (and large cocktails). I would never have given it much thought until I tried it, but damn...Jalapenos and Blackberries go together marvelously, and I assume that they go well with other berries too. Anyone have any experience with this sort of thing? I had to rush out to the farm stand where they bought it and buy the last jar!

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[Hat Tip: Weasel]

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What the hell happened to all the vegetables? And send me garlic that isn't grown in heavy metals and human waste in China, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

~~Who are those poor deluded souls~~ We know who shake their Manhattans! These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

$1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty of fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at March 02, 2025 04:00 PM (fwDg9)

2 I wouldn't fit in fridge, that's funny

Making a ham Stromboli later

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

3 Left over chili is on the menu tonight. I think chili, like spaghetti, is always better the day after.

Posted by: Tuna at March 02, 2025 04:03 PM (lJ0H4)

4 They look like an old couple in bed.

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

5 Left over chili is on the menu tonight. I think chili, like spaghetti, is always better the day after.
Posted by: Tuna at March 02, 2025 04:03 PM (lJ0H4)

Many stews are. I make beef stew often, and it’s always better the next day. I’ll usually make it the day before and chill it overnight, and then stick it in the over for a few hours at low heat before serving it the first time. The flavors mingle much better that way.

Posted by: Disinterested FDA Director at March 02, 2025 04:07 PM (l3YAf)

6 > Trump administration unveils ~~5-part~~ plan to reduce egg prices...

... and will let the chicken farmers figure it out and leave the government to just fuck the proverbial chicken.

Fixed

Posted by: Martini Farmer at March 02, 2025 04:07 PM (Q4IgG)

7 Oh yes! I'm doing the Roman chicken thighs today. What a coinky dink!

Posted by: I'm Gumby Damn It! at March 02, 2025 04:09 PM (w4nzS)

8 I've had raspberry-jalapeño jam, and yes it was yummy. On cream cheese and crackers.

Posted by: skywch at March 02, 2025 04:09 PM (uqhmb)

9 Shake a tail stump and get on down.

I had some kind of fruit and habenero jelly one time that was pretty good.

Haha stupid phone was going to autocorrect habenero into baby drop.

Posted by: haffhowershower at March 02, 2025 04:09 PM (EzIYg)

10 OT: We've got 2 plastic knobbed, plastic shaft dimmers and they're both broke. Simple Menards trip? nay-nay doesn't fit.

Posted by: DaveA at March 02, 2025 04:09 PM (FhXTo)

11 I never had jalapeno with blackberry, but I’ve tasted it with mango and pineapple, so maybe not such a stretch?

Posted by: kallisto at March 02, 2025 04:10 PM (PqNKV)

12 Why would you get ethanol free gas for a modern car?

Posted by: DaveA at March 02, 2025 04:10 PM (FhXTo)

13 Stew Leonard's bare naked chicken is really good, even my wife likes it.
Let bird flu ravage the chicken flocks. We will rebuild with the survivors.
I see thousands of birds while driving up and down Rte. 113. No way is killing the victims of bird flu going to stop the spread.
Bacon cheese burger will onion tonight.

Posted by: Accomack at March 02, 2025 04:10 PM (4c58h)

14 I’m just burnin’ doin’ the Lutron dance, whoo oooh

Posted by: haffhowershower at March 02, 2025 04:11 PM (EzIYg)

15 Texas has lots of jams/ jellies with jalapeños.

I finally got my sour dough starter going and after feeding and dumping to make it strong I have my first loaf(boule) in the oven. Looks like it got a nice oven spring. We'll see how it looks in about 15-20 minutes... if it's a failure I'll just blame the guy I got the starter from for selling me a shoddy product .
😁 🤣

Posted by: lin-duh at March 02, 2025 04:12 PM (ZtAny)

16 Best recipe I have is chicken puttanesca..It's chicken thighs, skin and bone in, garlic, anchovies, capers ,tomato paste ,red pepper flakes and castellano olives...Oh and white wine easy and really good

Posted by: It's me donna at March 02, 2025 04:12 PM (VE6XX)

17 Cranberry/jalapeno jam is very good but most fruits will work with jalapeno. Chutneys with jalapeno are very good also.

Posted by: Ben Had at March 02, 2025 04:12 PM (mB6WH)

18 How do you keep your chicken thighs from roamin?

Cook em in tasty spices at 350 for thirty minutes.

Posted by: Pete Bog at March 02, 2025 04:12 PM (ZiOLm)

19 I saw Fungible Chicken open for The Eagles at Red Rocks in '77.

Posted by: I am the Shadout Mapes, the Housekeeper at March 02, 2025 04:12 PM (PiwSw)

20 12 Why would you get ethanol free gas for a modern car?
Posted by: DaveA at March 02, 2025 04:10 PM (FhXTo
CBD may be driving one of his vintage cars.

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

21 I buy ethanol free gas from Royal Farms because fuck you, that's why.
Their fried chicken is really good, too.

Posted by: Accomack at March 02, 2025 04:14 PM (4c58h)

22 It looks like the rooster on yesterday's Pet Thread lost a couple hens....

Posted by: Hour of the Wolf at March 02, 2025 04:14 PM (VNX3d)

23 I didn't score my boule deep enough. My razor blade use become dull.

Posted by: lin-duh at March 02, 2025 04:15 PM (ZtAny)

24 I'll be the contrarian. Chicken thighs don't rate very high with me.

Posted by: Ben Had at March 02, 2025 04:15 PM (mB6WH)

25 Made beef stew in the slow cooker, not so unusual. This time though, on a friend’s recommendation, I used mashed potato flakes as a thickener, about 45 mins. before I turned off the heat. The dried flakes worked really well as thickener!
However, upon reheating, the stew had a little bit of a slimy texture. I blame the flakes.
Thinking next time to use a cooked roux.
What do morons use to thicken soup/stew?

Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV)

26 Has not use

Posted by: lin-duh at March 02, 2025 04:16 PM (ZtAny)

27 I think a dozen eggs were $7.55 today

Posted by: Skip at March 02, 2025 04:16 PM (fwDg9)

28 Cut the oil gland off the chicken first thing. That's disgusting.

Posted by: Bob at March 02, 2025 04:17 PM (YiqZD)

29 Why would you get ethanol free gas for a modern car?

Posted by: DaveA at March 02, 2025 04:10 PM (FhXTo)

I get better mileage and the fuel doesn't decay as quickly.

Posted by: CharlieBrown'sDildo at March 02, 2025 04:19 PM (mWSu4)

30 What do morons use to thicken soup/stew?
Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV)

Flour or a roux works well. Alton Brown has also mentioned arrowroot powder as well.

Cornstarch might but I've never used it for this particular application.

Posted by: Additional Blond Agent, STEM Guy at March 02, 2025 04:19 PM (/HDaX)

31 24 I'll be the contrarian. Chicken thighs don't rate very high with me.
Posted by: Ben Had at March 02, 2025 04:15 PM (mB6WH
Our neighbor brought over chicken enchiladas, I don’y think Mrs. E will mind what color meat it is

Posted by: Eromero at March 02, 2025 04:19 PM (LHPAg)

32 I get a dozen huge free range eggs for $5/dz and have for years. She really only charges me $4/dz but I give her $5 because she delivers them to me.

Posted by: lin-duh at March 02, 2025 04:20 PM (OW907)

33 roux.
What do morons use to thicken soup/stew?
Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV
Real mashed potatos.

Posted by: Eromero at March 02, 2025 04:21 PM (LHPAg)

34 $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets.

Pffffft. I only drink the good stuff, and I don't even like bourbon.

https://is.gd/nXsETQ

Posted by: Archimedes at March 02, 2025 04:21 PM (xCA6C)

35 Stew Leonard's bare naked chicken is really good, even my wife likes it.

Posted by: Accomack at March 02, 2025 04:10 PM (4c58h)

Heh... that's my source too. There eggs are good as well, from PA, and actually far better than the commodity stuff from the big chains.

Which Stew Leonards do you use?

Posted by: CharlieBrown'sDildo at March 02, 2025 04:21 PM (mWSu4)

36 Flour or a roux works well. Alton Brown has also mentioned arrowroot powder as well.

Cornstarch might but I've never used it for this particular application.
Posted by: Additional Blond Agent, STEM Guy at March 02, 2025 04:19 PM (/HDaX)

Roux is really good. Cornstarch is fine.

Xanthan gum if you’re counting carbs. A little bit goes a long way.

Posted by: Disinterested FDA Director at March 02, 2025 04:22 PM (l3YAf)

37 think a dozen eggs were $7.55 today

I was shocked…they were 8 bucks/ dozen at the dollar store. Nothing fancy, no cage free or anything. My friend in IN says they’re normal prices there though.

Posted by: kallisto at March 02, 2025 04:22 PM (PqNKV)

38 A friend once brought me some cherry chile jam from New Mexico. It was delicious. Didn't have jalapeño, or any pepper pieces, just cherry and heat.

Posted by: Dash my lace wigs! at March 02, 2025 04:22 PM (OX9vb)

39 $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets.

Pffffft. I only drink the good stuff, and I don't even like bourbon.

https://is.gd/nXsETQ

Well, as long as you're going bottom shelf...

https://is.gd/abPCYg

Posted by: Archimedes at March 02, 2025 04:22 PM (xCA6C)

40 Pffffft. I only drink the good stuff, and I don't even like bourbon.

https://is.gd/nXsETQ

Posted by: Archimedes at March 02, 2025 04:21 PM (xCA6C)

Buy it for that price and resell for 4X.

Posted by: CharlieBrown'sDildo at March 02, 2025 04:23 PM (mWSu4)

41 Cranberry/jalapeno jam is very good but most fruits will work with jalapeno. Chutneys with jalapeno are very good also.
Posted by: Ben Had

Jalapeño just seems to click with any fruit. I've had a cherry/pineapple jalapeno jam that was delish.

Posted by: Tuna at March 02, 2025 04:23 PM (lJ0H4)

42 We have a few peach trees and grew sugar rush red peppers last year. Combined it was a most tasty jam. I save the jalapenos for cowboy candy...great on pizza and grilled cheese (along with bacon jam from Mrs. Red Idaho recipe)

Posted by: S.Lynn at March 02, 2025 04:24 PM (6Gdvd)

43 I'll be the contrarian. Chicken thighs don't rate very high with me.

It makes a yuuuuge difference with curry, which is very strongly flavored. Breasts just get lost in the sauce.

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

44 I can’t wait to not watch the Oscabs tonight. At least I think this steaming bukkake grundle of Botox, buttplugs, and GHB is befouling the airwaves tonight.

Posted by: Elric Blade at March 02, 2025 04:26 PM (aoxLV)

45 My go to grilled cheese is sharp cheddar, bacon and jalapeno.

Posted by: Ben Had at March 02, 2025 04:26 PM (mB6WH)

46 Happy Texas Independence Day!

Posted by: lin-duh at March 02, 2025 04:26 PM (WnEm5)

47 What do morons use to thicken soup/stew?
Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV)

Flour or a roux works well. Alton Brown has also mentioned arrowroot powder as well.

Cornstarch might but I've never used it for this particular application.

Chef John Pierre uses a cornstarch slurry in his clam chowder.
https://is.gd/XxdnCR

Start at about 23:30.

Posted by: Archimedes at March 02, 2025 04:27 PM (xCA6C)

48 There's a Creole dish called (surprise) "Chicken Creole" that uses bone-in thighs. It's like a gumbo, but with traditional roux and a tomato sauce that's less spicy with some herbs you'd typically find in Italian dishes. The thighs are cooked beforehand, then simmered in the roux/tomato sauce for a couple hours.

Served over rice... of course.

Fat Tuesday's coming up!

Posted by: Martini Farmer at March 02, 2025 04:28 PM (Q4IgG)

49
What the hell happened to all the vegetables?

Vegetable flu

Posted by: Bertram Cabot, Jr. at March 02, 2025 04:28 PM (63Dwl)

50 Chill in fridge for one hour: end Big Bird autism

Posted by: Deplorable Minion at March 02, 2025 04:28 PM (QSrLX)

51 The Roman-style chicken thighs dish looks fantastic. I'd probably substitute the red pepper with a Jamaican-style jerk spice mix.

Posted by: mrp at March 02, 2025 04:29 PM (rj6Yv)

52 I don't care much for chicken prepared with tomatoes or tomato sauce. Is that weird? They just don't go together for me.

Posted by: Dash my lace wigs! at March 02, 2025 04:29 PM (OX9vb)

53 What do morons use to thicken soup/stew?
Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV)
———

Liberal tears

Posted by: Elric Blade at March 02, 2025 04:30 PM (aoxLV)

54 Thanks for the thickener suggestions. The recipe called for tapioca pearls. I had none on hand, so in went the spud flakes.

Next time, roux it is. Or maybe cornstarch or arroroot. Might as well try them all and see what works best.

Posted by: kallisto at March 02, 2025 04:30 PM (PqNKV)

55 My family's signature dish was chicken cooked in garlic/herb tomato sauce and served over polenta.

Posted by: Ben Had at March 02, 2025 04:30 PM (mB6WH)

56 East Meadow. They have a lot of Amish meats there now.

Posted by: Accomack at March 02, 2025 04:30 PM (Udy3r)

57 What do morons use to thicken soup/stew?
Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV)
———

Liberal tears

Too bitter.

Posted by: Archimedes at March 02, 2025 04:30 PM (xCA6C)

58 46 Happy Texas Independence Day!
Posted by: lin-duh at March 02, 2025 04:26 PM (WnEm5)
Texas Wartime Menu:
Beans
Whatever animal you could get in the pot
Cornbread if you could get it
Whiskey

Posted by: Eromero at March 02, 2025 04:31 PM (LHPAg)

59 Doing something different tonight.

Had an Aldi beef birria in the freezer. Do not have taco fixings. So, I threw it in the crockpot with green onions, bell pepper, celery, and cilantro and just shredded it (while saving a cup of the fat/broth for a future tomato soup can this week, so it wouldn't be too wet) and am gonna make beef birria sandwiches. Kids will have cheese, and I might put fried onions on mine.

With it, I got 2 discount kale and multi veg salad bags ($1.75 is a win) and honeydew/pineapple/blueberries (aka, 3 Safeway big fruit deals).

With youth groups today and tomorrow, I also made Cheerio treats, which if you've never done them, can be another top 9 allergy treat...and look more impressive than rice treats b/c the marshmallow just goes farther for a box of cereal. And I made dark chocolate brownies with salt and dark chocolate for the spouse to bring to his employees tomorrow. Thus, why it's salad bag day b/c I'm done cooking (til tomorrow, when I bake for the 2nd kid's group, too)...

Posted by: Nova Local at March 02, 2025 04:31 PM (exHjb)

60 "What the hell happened to all the vegetables?"

(Anxiously looks in the mirror.)

Um, I'm fine. I made jambalaya last night, with chicken and andouille. The recipe didn't include celery, but I put some in, because onion, bell pepper and celery is the Holy Trinity of Cajun cuisine. It came out pretty good, but not as good as I hoped. Worcestershire helps!

I doubled the recipe, which may have been a mistake. I'll freeze some, I guess. I don't think I can eat jambalaya three times a day for a month.

Posted by: Bombadil at March 02, 2025 04:31 PM (MX0bI)

61 Start at about 23:30.
Posted by: Archimedes at March 02, 2025 04:27 PM (xCA6C)

I’ll check that out. Love Chef J-P, subbed to his channel some time back.

Posted by: kallisto at March 02, 2025 04:33 PM (PqNKV)

62 Pineapple/jalapeno makes a nice salsa to go with chicken wings.

Posted by: Ben Had at March 02, 2025 04:33 PM (mB6WH)

63 The Delmarva is getting ready for summer tourist season. Soon, all the local fresh produce and meat places will be open.

Posted by: Accomack at March 02, 2025 04:33 PM (Udy3r)

64 25 Made beef stew in the slow cooker, not so unusual. This time though, on a friend’s recommendation, I used mashed potato flakes as a thickener, about 45 mins. before I turned off the heat. The dried flakes worked really well as thickener!
However, upon reheating, the stew had a little bit of a slimy texture. I blame the flakes.
Thinking next time to use a cooked roux.
What do morons use to thicken soup/stew?
Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV)

If it's a crockpot...I either use a cornstarch slurry or take out some fluid, depending what it is.

Posted by: Nova Local at March 02, 2025 04:33 PM (exHjb)

65 27 I think a dozen eggs were $7.55 today
Posted by: Skip at March 02, 2025 04:16 PM (fwDg9)

Yeah, mine were $6...BUT Bob Evans, bless them, deciding to put their container egg whites on sale for $3.79 (which is equivalent to about a dozen eggs). Now, they don't have the fat of eggs, but a one ingredient box (looking at you Eggbeaters, which I can't understand how you bother using eggs when you use 26 other ingredients) which I can let the kids and I use Ash Wednesday to get some protein on some sauteed veg (aka, egg scramble or omelette) is priceless b/c one box will feed all of them, depending how much veg I make...

Posted by: Nova Local at March 02, 2025 04:35 PM (exHjb)

66 Happy Texas Independence Day!
Posted by: lin-duh at March 02, 2025 04:26 PM (WnEm5)
Texas Wartime Menu:
Beans
Whatever animal you could get in the pot
Cornbread if you could get it
Whiskey
Posted by: Eromero at March 02, 2025 04:31 PM (LHPAg)

I listened to the "Alamo" 1960 soundtrack last night (YT). Perfect background music while cooking supper.

Posted by: mrp at March 02, 2025 04:35 PM (rj6Yv)

67 "Pineapple/jalapeno makes a nice salsa to go with chicken wings."

Y'know, now that you mention it, I might try some pineapple to go with this jambalaya.

I dunno, it needs another dimension or something. Maybe a drop of vinegar?

Posted by: Bombadil at March 02, 2025 04:36 PM (MX0bI)

68 Best cornbread I've ever eaten had diced jalapeno peppers in the batter.

Posted by: mrp at March 02, 2025 04:38 PM (rj6Yv)

69 Bombadil, maybe some green tabasco.

Posted by: Ben Had at March 02, 2025 04:38 PM (mB6WH)

70 43 I'll be the contrarian. Chicken thighs don't rate very high with me.

It makes a yuuuuge difference with curry, which is very strongly flavored. Breasts just get lost in the sauce.
Posted by: Archimedes at March 02, 2025 04:24 PM (xCA6C)

It also makes a huge difference in anything slow or long cooked. Breast has to be a quick cook to be good.

That said, I bought about 8lbs of chicken breast this weekend b/c it was $2/lb at Safeway. Got 4lbs of ground beef for $2.80/lb (limit 1 on that, but not on chicken) and 3 lbs of Tbone steak and 2Lbs of jumbo shrimp both for $7/lb - it was a stock the freezer weekend. This might last me about 10 dinners...

Posted by: Nova Local at March 02, 2025 04:38 PM (exHjb)

71 I'll freeze some, I guess. I don't think I can eat jambalaya three times a day for a month.
Posted by: Bombadil

That's what I do, even when I'm not doubling my recipe.

Jambalaya freezes okay. The andouille may get a weird texture. Zatarain's gets sort of spongy. Aidell's survives freezing better.

And just freeze the sauce without any rice, if your recipe is one that boils the rice in the sauce. Add rice when you thaw it out. Cooked rice turns into mush when you freeze and thaw it.

Posted by: mikeski at March 02, 2025 04:41 PM (DgGvY)

72 25. What do morons use to thicken soup/stew?
Posted by: kallisto

Stew: Cornstarch and cold water. Shake it up in a jar, pour.

Posted by: L - No nic, another fine day at March 02, 2025 04:41 PM (NFX2v)

73 I'll be the contrarian. Chicken thighs don't rate very high with me.

Same here, Ben Had.

Posted by: Notorious BFD at March 02, 2025 04:42 PM (mH6SG)

74 We find any food with multiple ingredients like a stew, chili ect always is better after a day.

Posted by: Skip at March 02, 2025 04:42 PM (fwDg9)

75 One annoying purchase was red cabbage. Sigh. In a week it will be 50 cents/lb or less for St Pat's Day, but my kid's chem experiment is due this week, so I had to pay $7.40 (for 4lbs+ at $1.50/lb b/c they didn't have many to choose from either), just for cabbage to test acids and bases (and take pics of doing it). Sigh.

That was my 2nd trip of the weekend to the same Safeway, and was the most expensive thing I bought on my receipt (where I found more clearanced out stuff like the salad).

Posted by: Nova Local at March 02, 2025 04:43 PM (exHjb)

76 NoVa, bag salads are great.
Single guy, I had kind of backed off salads because of too much waste before I got to it. Pretty much stuck to frozen or root veggies.
Now bag salads, throw in something crunchy, good to go and gone in a day or two before you get sick of it.
And you can usually find deals on different varieties.

Posted by: From about That Time at March 02, 2025 04:43 PM (n4GiU)

77 76 NoVa, bag salads are great.
Single guy, I had kind of backed off salads because of too much waste before I got to it. Pretty much stuck to frozen or root veggies.
Now bag salads, throw in something crunchy, good to go and gone in a day or two before you get sick of it.
And you can usually find deals on different varieties.
Posted by: From about That Time at March 02, 2025 04:43 PM (n4GiU)

I love bagged salads - when you cook for 7, it's one less thing to have to do. That said, I only buy them when they are under $2/bag. You can ALWAYS find some priced that way if you know when and were to look (of course, my problem is I can only eat about 1 out of every 4 bags b/c of my allergies, so I have to pass on a lot of them)...

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

78 25 Made beef stew in the slow cooker, not so unusual. This time though, on a friend’s recommendation, I used mashed potato flakes as a thickener, about 45 mins. before I turned off the heat. The dried flakes worked really well as thickener!
However, upon reheating, the stew had a little bit of a slimy texture. I blame the flakes.
Thinking next time to use a cooked roux.
What do morons use to thicken soup/stew?
Posted by: kallisto at March 02, 2025 04:15 PM (PqNKV)

Try dredging the stew meat in seasoned flour (your preference, but I use s and p, a touch of cumin, garlic and onion powder, and splash of steak seasoning) then sear before putting the meat in the crock pot. Deglaze the searing pan with beef broth, making sure to get all the cooked bits - the flour from the dredge will help make a lovely thickened sauce, and it doesn't get slimy!

Posted by: moki at March 02, 2025 04:45 PM (wLjpr)

79 The augratin potatoes with gruyere and leeks had a problem.. I tripled the recipe and it still wasn't enough!

Posted by: Ben Had at March 02, 2025 04:46 PM (mB6WH)

80 Moki knows of what she speaks !

Posted by: Ben Had at March 02, 2025 04:47 PM (mB6WH)

81 The augratin potatoes with gruyere and leeks had a problem.. I tripled the recipe and it still wasn't enough!
Posted by: Ben Had

First-World Problems thread crossover post!

Posted by: mikeski at March 02, 2025 04:48 PM (DgGvY)

82 moki. yes to the dredged flour and if not thick enough flour dissolved in water, let it rest and add it to the stew at a higher heat a few minutes before serving.

Posted by: neverenoughcaffeine at March 02, 2025 04:48 PM (2NHgQ)

83 I was at a party many years ago, and was snacking on little biscuits with some kind of meat that I didn't recognize. I asked the caterer what it was, and he told me it was barbecued duck. That's the only time I've ever had duck, but I'll tell you what: that was some of the most delicious stuff I ever ate.

Posted by: Paco at March 02, 2025 04:50 PM (mADJX)

84 But do you wash the chicken?

Posted by: Chicago Vota at March 02, 2025 04:50 PM (baPXJ)

85 Let bird flu ravage the chicken flocks. We will rebuild with the survivors.

Posted by: Accomack at March 02, 2025 04:10 PM (4c58h)

Seriously, that is probably the best and most elegant solution. Surviving birds will have effective immunity and I suspect the transmission will taper down more quickly and with less damage than the "experts" predict. Plus, then we avoid a situation like the Marek's disease debacle, where the vaccine prevents an effective immune response so the disease still spreads like crazy, but at least the chickens don't die.

(Big Pharma favors developing a vaccine, of course. )

Posted by: Emmie at March 02, 2025 04:51 PM (Sf2cq)

86 Tonight is kung pao tofu and cauliflower over jasmine rice.

Posted by: San Franpsycho at March 02, 2025 04:51 PM (RIvkX)

87 But do you wash the chicken?
Posted by: Chicago Vota at March 02, 2025 04:50 PM (baPXJ)

Like, with dish soap?

Posted by: Disinterested FDA Director at March 02, 2025 04:51 PM (l3YAf)

88 Paco, if you ever see duck enchiladas on a menu be sure and try them especially if they are in blue corn tortillas.

Posted by: Ben Had at March 02, 2025 04:52 PM (mB6WH)

89 When I was in elementary school, it seemed like the only chicken we ever got were the backs. Not much meat on those things.

Posted by: Paco at March 02, 2025 04:52 PM (mADJX)

90 We use chili pepper jam but not ever blackberry based. Would try.

Posted by: San Franpsycho at March 02, 2025 04:53 PM (RIvkX)

91 I'm thinking about putting corned beef and cabbage in the smoker for St. Patty's day. Not sure how that's going to work out.

Posted by: Biff Pocoroba at March 02, 2025 04:53 PM (Dm8we)

92 88 Paco, if you ever see duck enchiladas on a menu be sure and try them especially if they are in blue corn tortillas. - Ben Had

I surely will! Thanks for the suggestion.

Posted by: Paco at March 02, 2025 04:54 PM (mADJX)

93 I’m not a fan of chicken thighs either. I’m a breast man. But theres a gourmet store near me that sells precooked boneless thighs. They basically cut away the undesirable parts of the thigh and sell just the ‘heart” of the meat. That’s very tasty, and because the thigh meat is fattier, I don’t have to be as much of a snob when it comes to how it was cooked, to what temp, etc.

Posted by: Elric Blade at March 02, 2025 04:54 PM (aoxLV)

94 die.

(Big Pharma favors developing a vaccine, of course. )
Posted by: Emmie at March 02, 2025 04:51 PM (Sf2cq
Big Pharma couldn’t care less if you have real food to eat.

Posted by: Eromero at March 02, 2025 04:55 PM (LHPAg)

95 East Meadow. They have a lot of Amish meats there now.

Posted by: Accomack at March 02, 2025 04:30 PM (Udy3r)

It's a solid small chain. I am pleased, although I still pine for Fairway, which was spectacular, and spectacularly poorly managed!

Posted by: CharlieBrown'sDildo at March 02, 2025 04:55 PM (mWSu4)

96 Bag salads... since it's just the two of us we'll take one and make it work for two nights. The toppings and dressing that's usually supplied is crap tho'. But for a "base" salad, it's pretty easy.

Posted by: Martini Farmer at March 02, 2025 04:55 PM (Q4IgG)

97 We used to get the duck breast all of the time at the Asian food court at the mohegan sun casino when we lived in CT. It was always good and came with enough stuff to feed two people.

Posted by: Mister Scott (Formerly GWS) at March 02, 2025 04:55 PM (e5NfL)

98 Grilled duck breasts with a blackberry sage sauce has been my Thanksgiving meals for years. Served with wild rice with mushroom and pine nuts.

Posted by: Ben Had at March 02, 2025 04:57 PM (mB6WH)

99 96 Bag salads... since it's just the two of us we'll take one and make it work for two nights. The toppings and dressing that's usually supplied is crap tho'. But for a "base" salad, it's pretty easy.
Posted by: Martini Farmer at March 02, 2025 04:55 PM (Q4IgG)

See, I disagree that the toppings are crap, but that's b/c I don't ever buy the ones with cheese or nuts as a topping

...tonight, I have pumpkin seeds and dried sweetened cranberries, which is the perfect savory and sweet for a kale/cabbage/broccoli/lettuce/carrot and some other veg...

Posted by: Nova Local at March 02, 2025 04:58 PM (exHjb)

100 Nice looking birds. Speaking of NY, going to do Cornell chicken with some salt potatoes tonight.

Posted by: KungPow at March 02, 2025 04:58 PM (Rw2Dy)

101 Grilled duck breasts with a blackberry sage sauce has been my Thanksgiving meals for years.

Posted by: Ben Had at March 02, 2025 04:57 PM (mB6WH)

Grilled duck is delicious, but tough to do because of the fat. But duck breasts on the grill are perfect!

Posted by: CharlieBrown'sDildo at March 02, 2025 04:58 PM (mWSu4)

102 It's cold outside (again) so I made beef stew with birria sauce, plus leftover taters, carrots, and green beans, and a splash of red wine. Delicious.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 02, 2025 04:59 PM (kpS4V)

103 I’m having Zelensky’s ass for dinner tonight. Oh wait, I’m too late, Trump already ate it all.

Posted by: Elric Blade at March 02, 2025 04:59 PM (aoxLV)

104 Baked a King cake for a church event. Cajun neighbors said it looked authentic. It was good, however not worth the work. Similar to the Hungarian/Polish kolaches I grew up with, minus the colored sugar topping.

Posted by: neverenoughcaffeine at March 02, 2025 04:59 PM (2NHgQ)

105 Those thighs do look really good. The chicken ain't bad either.

But man does that guy have an annoying way of speaking.

Posted by: Mr. Bingley at March 02, 2025 04:59 PM (9DX0S)

106 I recollect one time that Grandma Paco killed a chicken and gave it to my Uncle Jack's wife, Joanne - who was not distinguished for her domestic skills - to pluck and clean. She pulled the large feathers out, but neglected to deal with the pin feathers. Also, she thought "cleaning" just meant rinsing it off; she left all the organs inside.

The result was a dish that even the not-particularly-discriminating stray dogs that used to hang around Grandma's house disdained to eat.

Posted by: Paco at March 02, 2025 05:00 PM (mADJX)

107 Speaking of NY, going to do Cornell chicken with some salt potatoes tonight.

Posted by: KungPow at March 02, 2025 04:58 PM (Rw2Dy)

I have never heard of that, but just looked it up and it sounds like fun! https://is.gd/5sGJsh

Thanks!

Posted by: CharlieBrown'sDildo at March 02, 2025 05:00 PM (mWSu4)

108 But man does that guy have an annoying way of speaking.

Posted by: Mr. Bingley at March 02, 2025 04:59 PM (9DX0S)

It used to be worse!

Posted by: CharlieBrown'sDildo at March 02, 2025 05:01 PM (mWSu4)

109 Not so sure this qualifies for the "food" thread, but wth. I kind of like Dr. Pepper. Last trip for groceries I grabbed a 12 pack of Blackberry Dr. Pepper. I don't like it. I would describe it thus:

Someone inadvertently spilled a whole bottle of cheap perfume in the vat of Dr. Pepper, and then topped it off with concentrated sweeteners. Think of it this way. If a drunken, carnival clown who hadn't showed in a month was a drink, it would be Blackberry Dr. Pepper.

Posted by: Orson at March 02, 2025 05:01 PM (dIske)

110 Today was chicken breasts cooked in sherry with mushrooms topped with a sherry cream sauce.

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

111 Paco - once saw a TV show that I think was Australian army on a survival course. What you are explaining was I think exactly they had, chicken barely cleaned and cooked. Wasn't bad for them but not quite looking or taste maybe.
Was a long time ago but remember that

Posted by: Skip at March 02, 2025 05:03 PM (fwDg9)

112 Chicken plucking works much better if you dip the chicken in scalding water first.

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

113 111 once saw a TV show that I think was Australian army on a survival course. What you are explaining was I think exactly they had, chicken barely cleaned and cooked. Wasn't bad for them but not quite looking or taste maybe.
Was a long time ago but remember that - Skip

They were probably just glad they weren't fed platypus fritters or wombat almondine.

Posted by: Paco at March 02, 2025 05:05 PM (mADJX)

114 Paco, now you've done it. Craving some trout almondine all of a sudden.

Posted by: Ben Had at March 02, 2025 05:07 PM (mB6WH)

115 29 Why would you get ethanol free gas for a modern car?

Posted by: DaveA at March 02, 2025 04:10 PM (FhXTo)

I get better mileage and the fuel doesn't decay as quickly.
Posted by: CharlieBrown'sDildo at March 02, 2025 04:19 PM (mWSu4)

----
Also pure ethanol would damage (as in corrode) aluminum block engines, so some my assume even 10% is not good for aluminum blocks over the life of the engine.

Posted by: Chairman LMAO at March 02, 2025 05:08 PM (LPS7w)

116 >> Blackberry Dr. Pepper

Dr. Pepper’s having some kind of identity crisis. I usually get the Zero kind, but lately they’ve had like four other Zero flavors, but not the plain Dr. Pepper Zero.

Coke Zero has been doing the same. They had one that was supposed to be an outer space flavor, but it just tasted like the runoff from a clown slaughterhouse.

Posted by: Disinterested FDA Director at March 02, 2025 05:08 PM (l3YAf)

117 112 Chicken plucking works much better if you dip the chicken in scalding water first.
Posted by: Ben Had at March 02, 2025 05:05 PM (mB6WH)

Yeah, I'd probably end up vegetarian (or pescetarian at best) if I was in charge of dead protein prep...

One reason I'm happy to live in the modern age...

Posted by: Nova Local at March 02, 2025 05:08 PM (exHjb)

118 Hot chick on chick action!

Posted by: Commissar of Plenty and Lysenkoism in Solidarity with the Struggle for festive little hats at March 02, 2025 05:08 PM (EPz9V)

119 Not so sure this qualifies for the "food" thread, but wth. I kind of like Dr. Pepper. Last trip for groceries I grabbed a 12 pack of Blackberry Dr. Pepper. I don't like it. I would describe it thus:

Someone inadvertently spilled a whole bottle of cheap perfume in the vat of Dr. Pepper, and then topped it off with concentrated sweeteners. Think of it this way. If a drunken, carnival clown who hadn't showered in a month was a drink, it would be Blackberry Dr. Pepper.
Posted by: Orson

Cherry Dr. Pepper is pretty good. Better than plain DrP. But it's definitely sweet.

I think I'll avoid the blackberry one, though.

Posted by: mikeski at March 02, 2025 05:10 PM (DgGvY)

120 Nova Local, it's not so bad. Those free suckling feral pigs are worth the time it takes to process them.

Posted by: Ben Had at March 02, 2025 05:10 PM (mB6WH)

121 Bombadil, maybe some green tabasco.

Posted by: Ben Had

Worth a try! I suspect what's missing is acid.

"And just freeze the sauce without any rice, if your recipe is one that boils the rice in the sauce. Add rice when you thaw it out. Cooked rice turns into mush when you freeze and thaw it."

Posted by: mikeski

Too late for that, I'm afraid. The rice is mixed in. Maybe I can sell some on the street corner.

Posted by: Bombadil at March 02, 2025 05:11 PM (MX0bI)

122 I like chickens.

They're funny, have a surprising variety of personalities, and are very delicious. The only thing I'd have to warn you about is that they shit all over everything, everywhere.

God blessed us with the chicken.

Posted by: Rev Wishbone at March 02, 2025 05:12 PM (fY84s)

123 >> Yeah, I'd probably end up vegetarian (or pescetarian at best) if I was in charge of dead protein prep...

Cow isn’t so bad, especially if someone else slaughters it and takes out the guts.

Fish is one of the worst to clean, imho. Tiny bones everywhere, nasty scales, guts and swim bladders, cut off the head. Then you gotta do it a dozen more times because a single freshwater fish yields very little meat.

Posted by: Disinterested FDA Director at March 02, 2025 05:12 PM (l3YAf)

124 120 Nova Local, it's not so bad. Those free suckling feral pigs are worth the time it takes to process them.
Posted by: Ben Had at March 02, 2025 05:10 PM (mB6WH)

I've watched enough Alone that it's pretty bad to pluck or deskin the animals...I wouldn't probably have the hand strength (or knife dexterity) to do either well...and then all that effort and probably 15 tiny feathers still in it or some skin just unwilling to peel off.

Yeah, I'm happy we have machines to do all the work now...

Posted by: Nova Local at March 02, 2025 05:13 PM (exHjb)

125 Cold saltwater fish>>>warm saltwater fish>>>fresh water fish.

Posted by: nurse ratched at March 02, 2025 05:14 PM (mT+6a)

126 Have any of you guys been to Bermuda? I have not, but we are all of a sudden going there for a few days mid-March. I see Fish and Chips are a thing, that is right up my alley. Anything else we should try?

Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G)

127 Going back to night shift this week so my eating schedule is a mess, normally would be eating supper so hungry now but wasn't planning to make a Stromboli until maybe 8pm.
As ONT readers see I have lunch 10 - 11pm.

Posted by: Skip at March 02, 2025 05:15 PM (fwDg9)

128 I agree that the blackberry Dr. Pepper is terrible.

Posted by: lin-duh at March 02, 2025 05:15 PM (5MZNC)

129 Posted by: Lincolntf at

Grouper and conch chowder.

Posted by: nurse ratched at March 02, 2025 05:15 PM (mT+6a)

130 It used to be worse!
Posted by: CharlieBrown'sDildo at March 02, 2025 05:01 PM

Oh man

Posted by: Mr. Bingley at March 02, 2025 05:16 PM (9DX0S)

131 Despite my moniker, taters are not often on my menu. Today though, I was jonesing for a decent breakfast brunch using leftover ham.

Parboiled a couple cubed small taters, the fried in bacon grease, then diced onion, ham, and four (4) eggs, cheddar in a cast iron skillet. Lots of pepper, a little sea salt, cayenne. Tasty, filling and cheap. Tasted good in a tortilla as well. Needed sour cream maybe.

Posted by: Common Tater at March 02, 2025 05:16 PM (lDzxK)

132 Dr. Pepper’s having some kind of identity crisis. I usually get the Zero kind, but lately they’ve had like four other Zero flavors, but not the plain Dr. Pepper Zero.

Coke Zero has been doing the same. They had one that was supposed to be an outer space flavor, but it just tasted like the runoff from a clown slaughterhouse.
Posted by: Disinterested FDA Director at March 02, 2025 05:08 PM (l3YAf)
__________________________________

Yeah, it's some stupid trend. Mt. Dew does it too. They actually have one (I forget what they call it) that takes every single flavor and puts it into one. I think they might call it Mystery Mt. Dew. Don't get me wrong. I like diversification. And I enjoy the Code Red Mt. Dew...and the Voltage Mt. Dew (Ginseng and Raspberry). But, this experimentation to see what sticks is lazy marketing.

Posted by: Orson at March 02, 2025 05:16 PM (dIske)

133 111 Paco - once saw a TV show that I think was Australian army on a survival course. What you are explaining was I think exactly they had, chicken barely cleaned and cooked. Wasn't bad for them but not quite looking or taste maybe.
Was a long time ago but remember that
Posted by: Skip at March 02, 2025 05:03 PM (fwDg9
What you’re describing is what I and my childhood buddy W.G. ate on a camping trip. We use to go in the thick part on our place with a 2-man tent, skillet, bacon, onion, and water. Maybe a bottle of wine. We carried a hatchet, ‘bowie’ knives and a .22 rifle to gather up a rabbit or squirrel, but would occasionally ‘find’ a chicken, which we prepared as you described above. We ate nearly raw with some feathers, but it was seasoned with bacon and onions. This was considered high living by two 12 y/o boys, one black, one white in 1961.

Posted by: Eromero at March 02, 2025 05:17 PM (LHPAg)

134 Ethanol free has all the same additives as regular gas. I get better mileage, too.
Stews has a great in season apple harvest. They also carry heritage turkeys for 1/2 the price as online places. Lots of reasons to go to Stews.
Nearest Amish market is Easton, Md., is two hours away.

Posted by: Accomack at March 02, 2025 05:17 PM (6HDsc)

135 I like Bell & Evans chicken. I can taste a noticeable difference between that and the basic stuff. Night and day? No. But if you’re making something that features unadorned chicken, I think it’s worth the (modest) vig.

Posted by: Elric Blade at March 02, 2025 05:17 PM (aoxLV)

136 Hi Paco!

Posted by: Mr. Bingley at March 02, 2025 05:17 PM (9DX0S)

137 123 >> Yeah, I'd probably end up vegetarian (or pescetarian at best) if I was in charge of dead protein prep...

Cow isn’t so bad, especially if someone else slaughters it and takes out the guts.

Fish is one of the worst to clean, imho. Tiny bones everywhere, nasty scales, guts and swim bladders, cut off the head. Then you gotta do it a dozen more times because a single freshwater fish yields very little meat.
Posted by: Disinterested FDA Director at March 02, 2025 05:12 PM (l3YAf)

Yeah, I wouldn't do big fish, either...I was more thinking I could handle clams, mussels, and other shellfish...so pescetarian...although I could probably hack some of the smaller fish, too (that would require catching them, which Alone also shows is harder than expected without the miracles of modern science and tech)...

Posted by: Nova Local at March 02, 2025 05:17 PM (exHjb)

138 That sounds good.

Posted by: Lincolntf at March 02, 2025 05:17 PM (2cS/G)

139 {{Ben Had}}}

Blackberry sage sauce sounds wonderful! I bet it would make dried out turkey breast taste good!

Posted by: moki at March 02, 2025 05:18 PM (wLjpr)

140 126 Have any of you guys been to Bermuda? I have not, but we are all of a sudden going there for a few days mid-March. I see Fish and Chips are a thing, that is right up my alley. Anything else we should try?
Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G
Conch Chowder.

Posted by: Eromero at March 02, 2025 05:20 PM (LHPAg)

141 Chicken highs usually end up in gumbo round these parts. Might try that recipe though.

Posted by: Javems at March 02, 2025 05:20 PM (8I4hW)

142 I learned all I needed to know about roughin' it cooking by watching zoom - coffee can stove and bologna. Five year old me almost burned the backyard to bits, but it was one of the best things I ever did! And the best tasting bologna I ever ate.

Posted by: moki at March 02, 2025 05:21 PM (wLjpr)

143 126 Have any of you guys been to Bermuda? I have not, but we are all of a sudden going there for a few days mid-March. I see Fish and Chips are a thing, that is right up my alley. Anything else we should try?
Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G)

An authentic rum cake.

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

144 Moki, I pan fry my turkey breast in white wine and herbs and they don't dry out.

Posted by: Ben Had at March 02, 2025 05:21 PM (mB6WH)

145 114 Paco, now you've done it. Craving some trout almondine all of a sudden. Ben Had

I regret that I have a very plebeian palate and have never tasted trout, having absorbed Old Paco's admonition to never eat nothin' that don't walk on dry land; however, I think I could make an exception for a freshwater fish.

Btw, I went trout fishing in the Blue Ridge mountains one time; never caught anything but what was known locally as "suckers" (apparently not considered good eating). Still, it was one of the best times in my life. I remember, particularly, a gentle stream that formed a little pool, and the trees and vegetation grew so close to the water that the sunlight was very dim; the scene was so closed in, I'd guess you'd call it, that it almost looked like an indoor exhibit at a natural science museum. Can't believe that I still remember it after all these years.

Of course, a little later, while traversing a another stream, I lost my footing and did a belly flop in the cold water. So, I suppose trout must taste pretty good, given the trouble people go to to catch them.

Posted by: Paco at March 02, 2025 05:22 PM (mADJX)

146 I stopped buying veal cutlets because they were just not very tender and making scallopini or veal parm with tough cutlets was a waste of money. But, I often buy veal stew meat and make a pasta sauce with it. It is way cheaper and stewing it means it doesnt matter if it is tough to start with. The package I used today had big chunks of veal and it almost seemd a waste to stew it but I did. Onions, garlic, baby colored peppers,mushrooms, pesto, can of roasted tomatoes and some chicken stock. Seared off the veal after seasoning and lightly floured. Going to have it over couscous. Yum.

Posted by: sharon(willow's apprentice) at March 02, 2025 05:22 PM (t/2Uw)

147 Wife will get Bell and Evan's. She then soaks it in vinegar for an hour to clean it. Between the vinegar and her magnificent sauces, I can't tell WalMart chicken from Stew's or B&E.

Posted by: Accomack at March 02, 2025 05:22 PM (6HDsc)

148 Going back to night shift this week so my eating schedule is a mess, normally would be eating supper so hungry now but wasn't planning to make a Stromboli until maybe 8pm.
As ONT readers see I have lunch 10 - 11pm.
Posted by: Skip at March 02, 2025 05:15 PM (fwDg9)

There are actually people who read the ONT??

Posted by: Doof at March 02, 2025 05:24 PM (RFPHU)

149 126 Have any of you guys been to Bermuda? I have not, but we are all of a sudden going there for a few days mid-March. I see Fish and Chips are a thing, that is right up my alley. Anything else we should try?
Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G)

Not sure you're interested, but you can buy Cuban cigars there, I believe. At least you could a few decades ago, when I went there on a cruise.

Posted by: Paco at March 02, 2025 05:24 PM (mADJX)

150 I would suggest no vaccines for the chickens. These guys have a cavalier attitude about how they should behave (the scientists, not the chickens).

Why not let chickens with resistance to the avian flu survive? IE don't kill the chickens with a chainsaw, kill them with a scalpel.

My two cents.

Posted by: Miley, okravangelist at March 02, 2025 05:24 PM (w6EFb)

151 One of my cousins and I did a live off the land week every year. We ate quail,meadowlark robins and redwing blackbird. Fished for blue gill and the very best meal was frog legs cooked in wine and garlic.

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

152 Have any of you guys been to Bermuda? I have not, but we are all of a sudden going there for a few days mid-March. I see Fish and Chips are a thing, that is right up my alley. Anything else we should try?
Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G)

An authentic rum cake.
Posted by: Nova Local at March 02, 2025 05:21 PM (exHjb)
———

Fish chowder for sure. It’s pretty hot and spicy, and I recall they make it with rum. They have an excellent lobster there too, but it’s very pricey.

Posted by: Elric Blade at March 02, 2025 05:25 PM (aoxLV)

153 I normally use McCann's steel cut oats for oatmeal but this week I tried the Bob's Red Mill version. Have to say I prefer the Bob's version. It cooks up as easily and is creamier without losing all the texture. Also, the natural sweetness in oats was more evident. Bob's does not guarantee their oats are totally free of glyphosates but state they work with their American growers to be glyphosate free. Good enough. Since I can get the Bob's Red Mill cheaper than the McCann's it's a win-win for me.

I've always liked oatmeal and oats in general. Didn't hurt that my parents sweetened it with maple syrup, a staple in our house. Since I hoard my maple syrup supply, I use locally produced honey these days.

Posted by: JTB at March 02, 2025 05:25 PM (yTvNw)

154 I will try the chowder, with an open mind, just know that I spent half of my youth on Cape Cod and I can get a bit picky about Chowder.

Posted by: Lincolntf at March 02, 2025 05:26 PM (2cS/G)

155 Anything else we should try?

Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G)

Dark & Stormys are sort of tasty.

Posted by: CharlieBrown'sDildo at March 02, 2025 05:27 PM (mWSu4)

156 154 I will try the chowder, with an open mind, just know that I spent half of my youth on Cape Cod and I can get a bit picky about Chowder.
Posted by: Lincolntf at March 02, 2025 05:26 PM (2cS/G)

As I mentioned above, the rum cakes (which I had pre-allergy) are very good - there are many flavors, but I'd try traditional and then a flavor you like...

Posted by: Nova Local at March 02, 2025 05:27 PM (exHjb)

157 I’m no snob, but can’t abide by corn syrup as a sweetener. Cane sugar or forget it. HFCS has a sour taste, not particularly sweet, and has a slimey after coating on the tongue. For some reason the carbonation in sugar sweetened soda is much more crisp. I like Coke Zero - but I don’t do artificial sweeteners either. No fake calories for me, if I’m gonna “sin” give me the real stuff.

Posted by: Common Tater at March 02, 2025 05:28 PM (1cMxB)

158 136 Hi Paco! - Mr. Bingley

My dear fellow! How long has it been? I still remember that fabulous dinner in D.C. with you and your lovely bride and daughter, and the great Tim Blair. Shoot me an email sometime and let me know how you're doing (I think you can find it in the profile section of my blog).

Posted by: Paco at March 02, 2025 05:30 PM (mADJX)

159 Have any of you guys been to Bermuda? I have not, but we are all of a sudden going there for a few days mid-March. I see Fish and Chips are a thing, that is right up my alley. Anything else we should try?
Posted by: Lincolntf

Conch Chowder.
Posted by: Eromero

Conch fritters, fried conch, the whole Forrest Gump routine.

Jerk chicken is a Caribbean-wide thing, not just Jamaica.

"Caribbean curry" is kind of disappointing. About the same flavor profile as Indian. Long way to go for something I can get here.

Posted by: mikeski at March 02, 2025 05:30 PM (DgGvY)

160 Common Tater, agreed. I tried the Gatorlyte but quit when it had stevia as the sweetner. I make my own now.

Posted by: Ben Had at March 02, 2025 05:30 PM (mB6WH)

161 >>>One of my cousins and I did a live off the land week every year. We ate quail,meadowlark robins and redwing blackbird. Fished for blue gill and the very best meal was frog legs cooked in wine and garlic.

Posted by: Ben Had

>That's some hardcore shit! I think the most challenging part would be the wine and garlic. I've had trouble finding wild onions and asparagus, but sacrifices must be made.

Posted by: Rev Wishbone at March 02, 2025 05:31 PM (fY84s)

162 but I don’t do artificial sweeteners either. No fake calories for me, if I’m gonna “sin” give me the real stuff.
Posted by: Common Tater at March 02, 2025 05:28 PM (1cMxB)

That's the way to live...it's also keeps your sinning lower b/c you only want so much of the real stuff...

Posted by: Nova Local at March 02, 2025 05:31 PM (exHjb)

163 Prosciutto and chicken is an amazing combo. I wouldn't screw with it.

Posted by: Yudhishthira's Dice at March 02, 2025 05:31 PM (BI5O2)

164 144 Moki, I pan fry my turkey breast in white wine and herbs and they don't dry out.

Posted by: Ben Had at March 02, 2025 05:21 PM (mB6WH)

Do you debone the breast? When we lived in Poland, they sold single boneless, skinless turkey breasts, and I would roast them for the kids' lunches (deli meat there was...suss. When I saw packages of "swianty miensa," or world meat, I made sure to only purchase things I could definitively recognize!). Your method may be Easter dinner!

Posted by: moki at March 02, 2025 05:32 PM (wLjpr)

165 Anything else we should try?

Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G)

Dark & Stormys are sort of tasty.
Posted by: CharlieBrown'sDildo at March 02, 2025 05:27 PM (mWSu4)
———
I like my ladies dark and stormy too. Oh wait, you’re tasking about the drink, aren’t you? My bad.

Posted by: Elric Blade at March 02, 2025 05:32 PM (aoxLV)

166 Rum seems to be in every dish now that I look at Bermuda restaurants menus.

Posted by: Lincolntf at March 02, 2025 05:33 PM (2cS/G)

167 165 Anything else we should try?

Posted by: Lincolntf at March 02, 2025 05:15 PM (2cS/G)

Dark & Stormys are sort of tasty.
Posted by: CharlieBrown'sDildo at March 02, 2025 05:27 PM (mWSu4)
———
I like my ladies dark and stormy too. Oh wait, you’re tasking about the drink, aren’t you? My bad.
Posted by: Elric Blade at March 02, 2025 05:32 PM (aoxLV)

C'mon CBD - if you're in Bermuda, it's a Rum Swizzle...aka, Bermuda's own national drink (the US probably needs one, although ours would probably be coffee or soda)...

Posted by: Nova Local at March 02, 2025 05:33 PM (exHjb)

168 It has been a long time, and that was a wonderful meal and wonderfuller company! Rather alcohol soaked I vaguely recall, but that's always the best way. Will initiate an email.

Posted by: Mr. Bingley at March 02, 2025 05:34 PM (9DX0S)

169 24 ... "I'll be the contrarian. Chicken thighs don't rate very high with me."

Hi Ben Had,

Mrs. JTB agrees with you. She really prefers chicken breast. She is wrong, of course, but that works for us since I get the legs and thighs. A win for both of us.

Posted by: JTB at March 02, 2025 05:34 PM (yTvNw)

170 Piglet, my beastly Honda Trail 125, got wind that weather was going to be perfect SW spring weather today and started to kick up a fuss about hitting the road. Whom am I to deny Piglet her due?

And right to "Dog", a lovely pub with outside seating, she took me. Much to my the delight the keg for the excellent seasonal Yorkie pale was still not blown. Even better is the scratch made red chile posole was the on the menu this week. Living where the greatest chiles on the planet are grown kinda affects everything we eat in southern New Mexico. Even though the food here is humble food the culture has made it some more, much more. That I get to live here and be part of all this is a blessing.

Meanwhile, England and France are the "Coalition of the Willing." Pease excuse my snickering. Now that their chin jutting and chest puffing phase is over they have moved onto the waving their dicks at each phase. Please excuse my further snickering but I can't help but picturing Starmer and Macron with inbred Hapsburg jaws. And right there is the crux of why Europe is not only unreliable but irrelevant.

Posted by: Alteria Pilgram - My President has convictions. at March 02, 2025 05:36 PM (YzwLd)

171 Moki, sometimes I can find already deboned breasts.. If not, I do debone them. I use the wine, sage rosemary and thyme as the herbs. I use a drinking quality chardonnay to cook them in and plenty of it. The wine cooks off but leaves the meat juicy and tender.

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

172 Thanks for the suggestions. The Dark n Stormy drink will definitely get a test drive or two. I've had good conch fritters (Florida) before but never good conch chowder.

Posted by: Lincolntf at March 02, 2025 05:38 PM (2cS/G)

173 Hi JTB, the perfect solution. A hug to both of you.

Posted by: Ben Had at March 02, 2025 05:39 PM (mB6WH)

174 Also pure ethanol would damage (as in corrode) aluminum block engines, so some my assume even 10% is not good for aluminum blocks over the life of the engine.
Posted by: Chairman LMAO
=====
Does anyone make aluminum block engines these days. I had one in my 61 buick special, a 228ci v8, but that was a long while back.

Posted by: From about That Time at March 02, 2025 05:39 PM (n4GiU)

175 Moki, the drippings make the most amazing gravy.

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

176 I do a version of chicken cordon bleu with thighs. Unroll a best you can, slice of prosciutto, slice of swiss. Kind of roll it up. Put in baking pan.Shmear thousand island dressin on top and sprinkle bread crumbs over. Bake for, I dunno, 40 minutes or so. They freeze well too so I make extra.

Posted by: sharon(willow's apprentice) at March 02, 2025 05:43 PM (t/2Uw)

177 I have been brining beef roasts overnight. Brown sugar, salt and water. Put meat and brine in a big zip lock bag the night before, stick in the refrigerator, and cook the next day. Works exceptionally well when using a pressure cooker to make shredded beef.

Posted by: Idaho Spudboy at March 02, 2025 05:43 PM (3Deo9)

178 Bermuda is a fun short stay.
There's some kind of Bermuda sauce that's pretty good on the food if I recall.

Posted by: From about That Time at March 02, 2025 05:44 PM (n4GiU)

179 Tonight's dinner will be a fish chowder made with haddock ... Found the recipe in a New England cookbook while on vacation decades ago -- made it simply because I couldn't imagine the resulting flavor after combining all the ingredients listed -- and all our kids and hubby loved it! ... Instructions are to bake it in the oven, which is fine for a single batch ... But a crockpot is easier to handle when doubling (just need to cut potatoes smaller or cook everything a little longer) ... For chowder, I buy frozen haddock (most recent pricing was a 5-lb. box of fillets for $46).

RECIPE CONTINUED IN NEXT POST

Posted by: Kathy at March 02, 2025 05:45 PM (qpw89)

180 PORTSMOUTH FISH CHOWDER

1/4 c. chopped celery leaves
1 bay leaf
4 whole cloves
1 clove garlic, split
1/4 tsp. dried dill
2-lb. cod or haddock
4 potatoes, cut into chunks
3 onions, sliced
1/2 c. butter
12oz. can evaporated milk
1/2 c. dry white wine
2-1/2 tsp. salt
1/4 tsp. pepper
2 c. boiling water
2 c. cream
1/2 c. chopped fresh parsley

Preheat oven to 375F degrees. Place first 5 ingredients onto a large square of fine cheesecloth, tie up with butcher's twine (to create a bouquet garni); set aside. Cut fish into bite-sized chunks. Put everything, except cream and parsley into an oven-proof 4-quart pot. Bake, covered, for 1 hour. Heat cream and add it to chowder. Serve garnished with parsley. Can also be make in a crock pot, although potatoes may take longer to fully cook.

Posted by: Kathy at March 02, 2025 05:46 PM (qpw89)

181 Our church luncheon was tuna sandwiches and some kind of Asian noodles with a creamy. Slightly spicy sauce and scallions. I just brought hummus with carmelized onion and hummus with garlic.

For dinner , we had chicken stuffed with Parmesan cheese.and bit of tomato sauce and Cooked in anir fryer, and pasta with more cheese and butter and corn- because it was the only frozen vegetable I had . The men will be having tarts with whipped cream and fruit for dessert.

Posted by: FenelonSpoke at March 02, 2025 05:52 PM (xantY)

182 My first sourdough boule turned out okay except the bottom which I burned. My baking steel was too low in the oven.
I'll try again next weekend...

Posted by: lin-duh at March 02, 2025 05:52 PM (WnEm5)

183 Although I've heard about Mardi Gras king cakes all my life, I finally got to try one yesterday, supposedly traditional style. It was damn good. The cake was similar to a danish or kringle, always a plus, and the icing was in the right colors and put on thick. Yes, I got the baby Jesus figurine.

Growing up, the local church, with a lot of Portuguese parishioners, sold melasadas the day before lent. Just sugared dough balls but they were tasty. It was a huge fund raiser for the church. Probably about 5,000 carbs to the bite but I miss them.

Posted by: JTB at March 02, 2025 05:53 PM (yTvNw)

184 >>Bermuda is a fun short stay.
There's some kind of Bermuda sauce that's pretty good on the food if I recall.

Outerbridges sherry peppers.

Posted by: JackStraw at March 02, 2025 05:54 PM (LkLld)

185 174 Also pure ethanol would damage (as in corrode) aluminum block engines, so some my assume even 10% is not good for aluminum blocks over the life of the engine.
Posted by: Chairman LMAO
=====
Does anyone make aluminum block engines these days. I had one in my 61 buick special, a 228ci v8, but that was a long while back.
Posted by: From about That Time at March 02, 2025 05:39 PM (n4GiU)

----
More like who doesn't make them? Most performance cars have aluminum block engines because it makes the car lighter.

Posted by: Chairman LMAO at March 02, 2025 05:54 PM (LPS7w)

186 The augratin potatoes with gruyere and leeks had a problem.. I tripled the recipe and it still wasn't enough!
Posted by: Ben Had at March 02, 2025 04:46 PM

Glad that worked!

Posted by: RedMindBlueState at March 02, 2025 05:55 PM (Wnv9h)

187 RMBS, your tip about sauteing the leeks first was much appreciated.

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

188 182 ... "My first sourdough boule turned out okay except the bottom which I burned. My baking steel was too low in the oven."

lin-duh,

Haven't used a baking steel yet but if you have a dutch oven, cast iron or enameled cast iron lined with parchment paper, it might be another method to try. Very traditional and proven.

Posted by: JTB at March 02, 2025 06:00 PM (yTvNw)

189 Just sugared dough balls but they were tasty. It was a huge fund raiser for the church. Probably about 5,000 carbs to the bite but I miss them.
Posted by: JTB at March 02, 2025 05:53 PM (yTvNw)

Mmm. So basic, and I think every culture has a version of fried and sugared yeast bread. Divine.

Posted by: Dash my lace wigs! at March 02, 2025 06:01 PM (OX9vb)

190 RMBS, your tip about sauteing the leeks first was much appreciated.
Posted by: Ben Had at March 02, 2025 06:00 PM

*culinary fistbump*

Posted by: RedMindBlueState at March 02, 2025 06:01 PM (Wnv9h)

191 More like who doesn't make them? Most performance cars have aluminum block engines because it makes the car lighter.
Posted by: Chairman LMAO
=====
99 grand caravan, 04 century, 10 impala. Magnet will stick to everything.

Posted by: From about That Time at March 02, 2025 06:01 PM (n4GiU)

192 Common Tater, agreed. I tried the Gatorlyte but quit when it had stevia as the sweetner. I make my own now.
———

??? Glucose, a small amount, is required for electrolyte replacement therapy according to everything I have read. Has to do with osmotic pressure and semi-permeable membranes in our gut. What a bunch of wankers. The WHO has a recipe for DIY electrolyte drinks. I use a large tablespoon of sugar, a tsp. of salt and 1/2 tsp of “Lite salt” (potassium) per qt/liter iirc. Just a pinch of unsweetened kool-aid. Works great, about 10 times cheaper, maybe more. And no HFCS

Yeah

Posted by: Common Tater at March 02, 2025 06:04 PM (C8TKZ)

193 From a food safety perspective, do the birds and eggs even need to be destroyed? If the virus doesn't jump to humans, wouldn't cooking properly be adequate? Seems to me that the motivation of anything the last bunch of America- and mankind-hating fucknutsi charge did is suspect. If FJB or his flunkies proclaimed the sun would rise tomorrow or water is wet, I would double check.

Posted by: Drink Like Vikings at March 02, 2025 06:05 PM (DoRmM)

194 Black tea, hot

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

195 175 Moki, the drippings make the most amazing gravy.

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

Okay, Easter dinner is done! That sounds amazing!

Posted by: moki at March 02, 2025 06:05 PM (wLjpr)

196 JTB,
I have Dutch ovens but it's easier and less unwieldy to use the steel. Plus I'm less likely to burn myself.

Posted by: lin-duh at March 02, 2025 06:05 PM (WnEm5)

197 You pay the high end chicken to go away.

Posted by: Pawl at March 02, 2025 06:06 PM (vFG9F)

198 And I just noticed the pan those chickens are in up top- it is lovely! Is it ceramic or enameled metal?

Posted by: moki at March 02, 2025 06:06 PM (wLjpr)

199 Common Tater, I use fresh lime juice instead of the kool aid

Posted by: Ben Had at March 02, 2025 06:07 PM (mB6WH)

200 I'll try again next weekend...

Posted by: lin-duh at March 02, 2025 05:52 PM (WnEm5)

Use a Dutch Oven!

Posted by: CharlieBrown'sDildo at March 02, 2025 06:11 PM (mWSu4)

201 Healey wife made an excellent meatloaf yesterday. She used Italian seasoned croutons in the loaf. Best meatloaf I've ever had.

Posted by: Maj. Healey at March 02, 2025 06:12 PM (/U5Yz)

202 A dozen fried chicken wings and a couple Blue Ribbons was THE meal cruisin’ in a Chevelle 396 with Barry White tape spinnin.

Posted by: Eromero at March 02, 2025 06:12 PM (LHPAg)

203 Fish is one of the worst to clean, imho. Tiny bones everywhere, nasty scales, guts and swim bladders, cut off the head. Then you gotta do it a dozen more times because a single freshwater fish yields very little meat.
Posted by: Disinterested FDA Director

You need to catch bigger fish. Spoonbill, flathead cats, blue cats, huge carp (to smoke).

Posted by: MkY at March 02, 2025 06:14 PM (cPGH3)

204 Disinterested FDA Director

Oh, and most fisherman will take an hour to clean 4 or 5# of crappie, or walleye.

Posted by: MkY at March 02, 2025 06:15 PM (cPGH3)

205 PORTSMOUTH FISH CHOWDER

Posted by: Kathy at March 02, 2025 05:46 PM (qpw89)

Wow.

Posted by: mrp at March 02, 2025 06:17 PM (rj6Yv)

206 And I am having two delicious ginger snap cookies for dessert

Posted by: FenelonSpoke at March 02, 2025 06:17 PM (j9nHQ)

207 Oh, and most fisherman will take an hour to clean 4 or 5# of crappie, or walleye.
Posted by: MkY at March 02, 2025 06:15 PM (cPGH3)

I'm wondering what Kathy's Portsmouth Fish Chowder would taste like after substituting the cod/haddock with walleye/whitefish.

Posted by: mrp at March 02, 2025 06:20 PM (rj6Yv)

208 My first sourdough boule turned out okay except the bottom which I burned. My baking steel was too low in the oven.
Posted by: lin-duh

I had some sourdough instruction this past weekend so I'm ready to try my first loaf tomorrow. I'm looking forward to it as I am only use to baking regular yeasted bread.

Posted by: Tonypete at March 02, 2025 06:20 PM (cYBz/)

209 I love the creaminess of a good clam chowder but Mrs. JTB is allergic to seafood. I should learn to make chowders (I'm the soup maker in the family) that aren't seafood based. Corn chowder comes to mind or maybe with chicken.

Posted by: JTB at March 02, 2025 06:21 PM (yTvNw)

210 Hot peppers pair surprisingly well with fruit. I've had raspberry jam infused with habaneros. Served alongside a roasted pork loin....yessss...

Posted by: Joe Kidd at March 02, 2025 06:21 PM (bA75n)

211 Fish is one of the worst to clean, imho. Tiny bones everywhere, nasty scales, guts and swim bladders, cut off the head. Then you gotta do it a dozen more times because a single freshwater fish yields very little meat.

Walleye is relatively easy to clean and yields a nice amount of meat per fish.

Posted by: Notorious BFD at March 02, 2025 06:23 PM (mH6SG)

212 Trump administration unveils 5-part plan to reduce egg prices

Bringing more hens in to repopulate flocks
Removing red tape to help the industry grow
Considering temporary egg imports
Testing vaccines that protect chickens
Helping farmers prevent the number one reason for flocks dying and prices rising: the bird flu.

Removing restrictions on imports to reduce egg prices is a perfectly sensible idea, but then it contradicts the "restricting imports won't increase prices" narrative.

Posted by: Glenn John at March 02, 2025 06:24 PM (XTbsL)

213 When I looked quickly at the top picture I thought there were two rabbits with the wings being their little ears.

Posted by: FenelonSpoke at March 02, 2025 06:24 PM (rjFy0)

214 When I looked quickly at the top picture I thought there were two rabbits with the wings being their little ears.
Posted by: FenelonSpoke at March 02, 2025 06:24 PM (rjFy0)

I thought it was the dancing chickens from Peter Gabriel's Sledgehammer video, resting for the next take.

Posted by: Hour of the Wolf at March 02, 2025 06:26 PM (VNX3d)

215 Testing vaccines that protect chickens

Guess who is going to end up ingesting that magic brew? No thanks.

Posted by: Notorious BFD at March 02, 2025 06:26 PM (mH6SG)

216 Posted by: moki at March 02, 2025 04:45 PM (wLjpr)

I like this idea, thanks! Easy to remember too

Posted by: kallisto at March 02, 2025 06:27 PM (hsaUf)

217 Walleye is relatively easy to clean and yields a nice amount of meat per fish.
Posted by: Notorious BFD at March 02, 2025 06:23 PM (mH6SG)

Then dipped in half-n-half and lightly breaded. Sauteed filets in a garlic butter sauce. Maybe add a 1/4 teaspoon of finely-diced green onions.

Posted by: mrp at March 02, 2025 06:29 PM (rj6Yv)

218 Posted by: Hour of the Wolf at March 02, 2025 06:26 PM (VNX3d)

That sounds very creative, but I haven’t seen their show😉

Posted by: FenelonSpoke at March 02, 2025 06:29 PM (rjFy0)

219
I like this idea, thanks! Easy to remember too

Posted by: kallisto at March 02, 2025 06:27 PM (hsaUf)

I would like to take credit for that idea but it's how my dad made stew - his was delicious! Mine is good, but there was something magical about his!

Posted by: moki at March 02, 2025 06:30 PM (wLjpr)

220 200 I'll try again next weekend...

Posted by: lin-duh at March 02, 2025 05:52 PM (WnEm5)

Use a Dutch Oven!

Posted by: CharlieBrown'sDildo at March 02, 2025 06:11 PM (mWSu4)

Loading a boule into a hot dutch oven can be tricky. So can unloading. I would look at a video first. I'll see if I can find one.

Posted by: Javems at March 02, 2025 06:32 PM (8I4hW)

221 Then dipped in half-n-half and lightly breaded. Sauteed filets in a garlic butter sauce. Maybe add a 1/4 teaspoon of finely-diced green onions.

My magic recipe has always been similar but the key has been crushed Club crackers for the breading and a bit of sugar and some egg in the batter.

Posted by: Notorious BFD at March 02, 2025 06:33 PM (mH6SG)

222 Loading a boule into a hot dutch oven can be tricky. So can unloading. I would look at a video first. I'll see if I can find one.

Posted by: Javems at March 02, 2025 06:32 PM (8I4hW)

I've been doing it that way for 10 years!

I even did a video of it. Take a look at my YouTube channel.

Posted by: CharlieBrown'sDildo at March 02, 2025 06:38 PM (mWSu4)

223 Sometimes I will do a Friday Fry Day. Chicken tenders soaked in buttermilk over night and cod dredged in Lefty's seasoning and deep fried.

If you haven't tried Lefty's you're missing a lick

Posted by: Ben Had at March 02, 2025 06:39 PM (mB6WH)

224 204 Disinterested FDA Director

Oh, and most fisherman will take an hour to clean 4 or 5# of crappie, or walleye.
Posted by: MkY at March 02, 2025 06:15 PM (cPGH3)

Annual fishing trip on Gananaque (sp?) Lake. We always hired a guide for one of the days for his shore lunch. The guy could filet six or seven pike plus whatever panfish we'd bring in (I was considered the Panfish King, because I'd somehow boat more perch than pike). He'd pass his knife from head to tail once, then take the filet, and in the same motion, separate the skin. Watching him do that on a perch was a sight to behold..

Posted by: Joe Kidd at March 02, 2025 06:40 PM (bA75n)

225 https://youtu.be/0DE1wHyjKp8?si=yXsSMAWRIT9_YrPX

Dildo's sourdough boule.

Posted by: CharlieBrown'sDildo at March 02, 2025 06:41 PM (mWSu4)

226 CBD has a Utube channel? I had no idea.

Posted by: Ben Had at March 02, 2025 06:41 PM (mB6WH)

227 Wit... CBD has a YouTube channel???

Posted by: lin-duh at March 02, 2025 06:42 PM (/iXAp)

228 lin-duh, here is a look at putting the dough into a hot dutch oven. You can pull it out the same way, by grasping the paper.

https://youtu.be/oJe4Lfu7fTY?t=199

Posted by: Javems at March 02, 2025 06:43 PM (8I4hW)

229 I find all the bottled curry simmer sauces to be pretty good. Put some chicken legs in the crockpot, pour the sauce over and let the crockpot do the work. At the end pull out the chicken leg bones, shred the chicken.

Posted by: MAGA_Ken at March 02, 2025 06:44 PM (Vh9CX)

230 CBD has a YouTube channel?

Posted by: Weasel at March 02, 2025 06:45 PM (lG3Q4)

231 Posted by: Hour of the Wolf at March 02, 2025 06:26 PM (VNX3d)

That sounds very creative, but I haven’t seen their show😉
Posted by: FenelonSpoke at March 02, 2025 06:29 PM (rjFy0)

Here's the start of the chicken sequence.

https://youtu.be/OJWJE0x7T4Q?t=204

Posted by: Hour of the Wolf at March 02, 2025 06:45 PM (VNX3d)

232 To be honest, I prefer to prepare most freshwater fish on the bone. Filets are great if you don't like the taste of fish. The meat should fall cleanly off the bone of a perfectly cooked trout. If the small side bones separate from the backbone, the fish was either overcooked or (gasp) frozen...

Posted by: Joe Kidd at March 02, 2025 06:45 PM (bA75n)

233 Weasel, what's cooking?

Posted by: Ben Had at March 02, 2025 06:46 PM (mB6WH)

234 CBD has a YouTube channel?

Posted by: Weasel at March 02, 2025 06:45 PM (lG3Q4)

So does Weasel!

Posted by: CharlieBrown'sDildo at March 02, 2025 06:47 PM (mWSu4)

235 Shoot. Should read before I post.

CBD I have a very amateurish video of my baking a ciabatta loaf, at 77%. I could send it to you if you haven't developed your own method.

Posted by: Javems at March 02, 2025 06:47 PM (8I4hW)

236 Getting ready to microwave frozen burritos!

Posted by: Weasel at March 02, 2025 06:47 PM (lG3Q4)

237 CBD , yeah but we knew about his.

Posted by: Ben Had at March 02, 2025 06:47 PM (mB6WH)

238 Weasel , I have this undying urge to cook for you.

Posted by: Ben Had at March 02, 2025 06:49 PM (mB6WH)

239 CBD is a social media influencer!

Posted by: Weasel at March 02, 2025 06:50 PM (lG3Q4)

240 OK who is up for roasted parsons nose?

Posted by: I'm Gumby Damn It! at March 02, 2025 06:51 PM (w4nzS)

241
Posted by: Ben Had at March 02, 2025 06:49 PM (mB6WH)
------
One of the many reasons I look forward to October!

Posted by: Weasel at March 02, 2025 06:52 PM (lG3Q4)

242 CBD, thank you once again for an inspiring thread. This always fits with my eat, drink and be merry outlook.

Posted by: Ben Had at March 02, 2025 06:53 PM (mB6WH)

243 OK. Gotta go write the Gun Thread.

Posted by: Weasel at March 02, 2025 06:54 PM (lG3Q4)

244 Guess who is going to end up ingesting that magic brew? No thanks.
Posted by: Notorious BFD at March 02, 2025 06:26 PM (mH6SG)

I heard they administer mRNA vaccines to pigs.

Posted by: Emmie celebrates the Audacity of Trump! at March 02, 2025 06:55 PM (Sf2cq)

245 Look at Weasel waiting until the deadline

Posted by: Skip at March 02, 2025 06:55 PM (fwDg9)

246 Make sure you give a thumbs up 👍

Posted by: Skip at March 02, 2025 06:57 PM (fwDg9)

247 184 >>Bermuda is a fun short stay.
There's some kind of Bermuda sauce that's pretty good on the food if I recall.

Outerbridges sherry peppers.
Posted by: JackStraw at March 02, 2025 05:54 PM (LkLld)

...and the official drink of Bermuda is the Dark and Stormy. 2 oz of Gosling's Black Rum and a can of ginger beer. An aquired taste, but once acquired...

Posted by: Joe Kidd at March 02, 2025 06:57 PM (bA75n)

248 One cluck, two warbles, three minor chirps, one major ba-ghhhaaghh. Easy on the last note.

Posted by: Eromero at March 02, 2025 06:57 PM (LHPAg)

249 Look at Weasel waiting until the deadline
Posted by: Skip at March 02, 2025 06:55 PM (fwDg9)
----
Little known fact:

It takes Weasel the same amount of time to write the Gun Thread as it does for him to cook his meals.

Posted by: "Perfessor" Squirrel at March 02, 2025 06:59 PM (BpYfr)

250 Look at Weasel waiting until the deadline
Posted by: Skip at March 02, 2025 06:55 PM (fwDg9)
----
Little known fact:

It takes Weasel the same amount of time to write the Gun Thread as it does for him to cook his meals.
Posted by: "Perfessor" Squirrel at March 02, 2025 06:59 PM (BpYfr)

Better question: Which takes Weasel longer, writing the Gun Thread, or enjoying a great cigar?

Posted by: Hour of the Wolf at March 02, 2025 07:01 PM (VNX3d)

251 GUN THREAD IS NOOD

and was watching CBD's video and it stopped, have to go back to find it

Posted by: Skip at March 02, 2025 07:01 PM (fwDg9)

252 I finally got my sour dough starter going and after feeding and dumping to make it strong I have my first loaf(boule) in the oven. Looks like it got a nice oven spring. We'll see how it looks in about 15-20 minutes... if it's a failure I'll just blame the guy I got the starter from for selling me a shoddy product .
😁 🤣
Posted by: lin-duh at March 02, 2025 04:12 PM (ZtAny)

If you decide that sourdough is not your boule of . . .
Anyways, I have a cheat: Let a cup of flour, yeast and two cups of water work on the counter for three days until it stops foaming and settles the solids out in the bottom, and smells really sour.
Stir it up again and put a cup of it in your bread recipe, along with the water, the regular yeast and flour

You get the quick and certain rise of the new yeast, and the flavor of the sourdough.
Like all cheating it doesn't really make sourdough, but it certainly tastes like it.

Posted by: Kindltot at March 02, 2025 07:03 PM (D7oie)

253 >>> Look at Weasel waiting until the deadline
Posted by: Skip at March 02, 2025 06:55 PM (fwDg9)
----
Little known fact:

It takes Weasel the same amount of time to write the Gun Thread as it does for him to cook his meals.

Posted by: "Perfessor" Squirrel

>Look at the Squirrel, busting balls/&/nuts at the AOSHQ!

Posted by: Rev Wishbone at March 02, 2025 07:42 PM (fY84s)

254 Posted by: Dash my lace wigs! at March 02, 2025 04:29 PM (OX9vb)

Ditto. Also, don't care for chicken and cheese together. 🤷‍♀️

Posted by: Tammy-al Thor at March 02, 2025 08:18 PM (Vvh2V)

255 Ben Had, I tried the green tabasco and it worked a definite improvement. Thanks!

Posted by: Bombadil at March 02, 2025 08:25 PM (MX0bI)

256 ...yes, but was she someone's Carpenter Aunt?
(or wood that have been too insectuous?)

Posted by: Piercello at March 02, 2025 11:09 PM (1Osw1)

257 Mу pаrtner and I absolutely love your blog and find the majority of your post's to be just what I'm looking for.
Dօ you offer guest ѡriters to write cоntent for you?
I wouldn't mind writіng a post or еlaborating on most of
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Posted by: remove at March 04, 2025 08:52 AM (OHjGG)

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