Food Thread: Cassoulet, Cleavers, And Cheetos (French Style)!

My apologies for the terrible and unappetizing photograph, but I find people who use flash photography to document their meals at restaurants to be deserving of flogging, so you will have to suffer through my description rather than look at an absolutely delicious dish!

That's called "cassoulet," and it is a simple dish consisting of some excellent white beans with two kinds of sausage, a confit duck leg, and in this case two large chunks of roasted pork belly. The specifics are infinitely variable, though as far as I know, the base is always beans. But don't ask a Frenchman, because it is a topic of some energy and passion, especially if he is from anywhere near the towns that claim cassoulet as their own.

They can fight all they want. But I get to eat a delicious dish that is surprisingly simple to make. It takes a fair amount of time, but the results are wonderful. Of course there are existential arguments about how to make it, and the concept of breadcrumbs to make the top crispy is deeply disturbing. The traditional technique allows the liquid from the beans to solidify and toast at the end of the cooking.

While I am all for authenticity, I have had both versions, and they both taste great!

What I find most interesting about this dish is how much flavor the beans pick up from all of the meat and fat. I am an unrepentant carnivore, but there is a part of me that thinks the beans are the best part of the dish!

Here's a pretty traditional recipe, and there are hundreds on the internet. Sadly, my favorite recipe is from Serious Eats, but Kenji López-Alt is a sleazy leftist scum, so I won't link to him.

I would avoid recipes that call for chicken; the classic is a confit duck or goose leg. And don't use canned beans. Yeah, dried beans are more work, but they taste better in this dish. Pork shoulder is traditional, but the version I just had used pork belly, and I have no problems with that substitution!

If anyone makes this, please keep us all apprised of the outcome. Unless it was awful, in which case blame the French!

******
One of the joys of travel is discovering how other people do stuff. How the Frogs do plumbing is an interesting topic (yes, I am a geek), but in the Food Thread we talk food and cooking and restaurants, so here goes!

I have a favorite butcher already, mostly because the pork chops I bought from him were spectacular, and the NY Strip (I forgot what they called it) was great too! So I ask for a veal chop of a particular size, and he shows me on the loin where he plans on cutting. Perfect! And then he cuts it with a knife right to the bone, and takes out a cleaver for the last bit. He then trims some more bone with the cleaver, and wraps up the chop. I found that amusing, because an American butcher would have used his band saw and would have been done in a quarter of the time.

The meat is great, and the experience is wonderful, but damn... I love good old American speed and efficiency. And as much as I find the traditional cleaver to be appealing, a band saw makes a better, cleaner cut. Two points to America!

******
I am not averse to a few handfuls of Cheetos if there happens to be a bag somewhere in my range. Sure... they are empirically disgusting, but that doesn't mean that they don't taste great!

******

These were everything you would expect from them. Delicious! Just like Cheetos, but without the hand-staining orange powder. They were sort of whitish, but don't hold that against them.

Yes, I like junk food on occasion, and I am not embarrassed at all. Remember... Everything in moderation (including moderation!).

******
Pot de Crème.

It's chocolate pudding that has put on airs.

Bitters-and-Bourbon Chocolate Pot de Crème

But there is nothing wrong with chocolate pudding, and adding bourbon and bitters just means that the little brats might not like it as much and you will get more of it.

******

I know...I know! You all find his delivery to be immensely irritating. But I think he has moderated it somewhat, and besides, this looks great, and it might even be of use to those readers who cook mostly for themselves. It is rare that I find recipes for one that aren't just crap.

And here is the written recipe too.

Chicken Cordon Bleu Casserole for One

Don't say I never do anything for you.

******

CIA Files Reveal JFK Was Killed By Seed Oils

******
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 23, 2025 04:02 PM (fwDg9)

2 le food!

Posted by: Helena Handbasket at March 23, 2025 04:03 PM (Vqx30)

3 He's not coming back is he?

Posted by: Skip at March 23, 2025 04:03 PM (fwDg9)

4 That's what I get for reading the content.

Posted by: Helena Handbasket at March 23, 2025 04:03 PM (Vqx30)

5 I have never liked Cheetos.

Posted by: Grump928(C) at March 23, 2025 04:04 PM (jc0TO)

6 I'm going to do a Sunday favorite, cheesesteak w/ sauce and onions

Posted by: Skip at March 23, 2025 04:04 PM (fwDg9)

7 Wasn't John Canolaoil sitting up front?

Posted by: Biden's Dog sniffs a whole lotta malarkey, at March 23, 2025 04:05 PM (TfEf8)

8 But don't ask a Frenchman, because it is a topic of some energy and passion, especially if he is from anywhere near the towns that claim cassoulet as their own.

How can you govern a country which has 246 varieties of cheese?

If anyone makes this, please keep us all appraised of the outcome.

*cough*apprised*cough*

Posted by: Charles de Gaulle at March 23, 2025 04:06 PM (xCA6C)

9 5 I have never liked Cheetos.
Posted by: Grump928(C) at March

I have a bag in the pantry made from garbanzo beans! I know, I am a menace to society.

Posted by: Piper at March 23, 2025 04:06 PM (p4NUW)

10 How can you govern a country which has 246 varieties of cheese?

French has 57 words for surrender.

Posted by: Grump928(C) at March 23, 2025 04:06 PM (jc0TO)

11 I made that recipe for Cordon Bleu casserole and have to say I was a bit disappointed. I scaled it up for a large, family-size casserole dish. The dijon changes flavor when cooked. The inside was more watery than I was expecting, which was creaminess. Maybe I added too much chicken breast, which released too much liquid?

Posted by: ghost of hallelujah at March 23, 2025 04:07 PM (sJHOI)

12 Cat soufflé is horrific. Who would think of using tiny little mousers in a recipe?

Posted by: Pete Bog at March 23, 2025 04:09 PM (9NLlc)

13 The inside was more watery than I was expecting, which was creaminess. Maybe I added too much chicken breast, which released too much liquid?

One of the few things I find disappointing about some Costco meat is that they've been brined or injected with water.

Posted by: Archimedes at March 23, 2025 04:09 PM (xCA6C)

14 French has 57 words for surrender.

Posted by: Grump928(C) at March 23, 2025 04:06 PM (jc0TO)
-

Shouldn't that be 57 states of surrender?

Posted by: Biden's Dog sniffs a whole lotta malarkey, at March 23, 2025 04:10 PM (TfEf8)

15 I made cassoulet once, a lot of work and I got serious overnight meat sweats from too much fattiness. Not worth it.

Posted by: ghost of hallelujah at March 23, 2025 04:10 PM (sJHOI)

16 12 Cat soufflé is horrific. Who would think of using tiny little mousers in a recipe?

Posted by: Pete Bog at March 23, 2025 04:09 PM (9NLlc)
----
Would you prefer tiny little mice?

Posted by: Ciampino - spinner top at March 23, 2025 04:12 PM (sPQoU)

17 I know...I know! You all find his delivery to be immensely irritating. But I think he has moderated it somewhat, and besides, this looks great, and it might even be of use to those readers who cook mostly for themselves.

The guy actually is quite amusing, IMHO.

Posted by: Archimedes at March 23, 2025 04:13 PM (xCA6C)

18 Cat soufflé is horrific. Who would think of using tiny little mousers in a recipe?

Posted by: Pete Bog at March 23, 2025 04:09 PM (9NLlc)
----
Would you prefer tiny little mice?
Posted by: Ciampino - spinner top at March 23, 2025 04:12 PM (sPQoU)

No love for ratburgers?

Posted by: Hour of the Wolf at March 23, 2025 04:14 PM (VNX3d)

19 I have a bag in the pantry made from garbanzo beans!
Posted by: Piper

They make bags out of beans?

Posted by: mikeski at March 23, 2025 04:14 PM (DgGvY)

20 There was this thing our kids liked while in California; hot cheetoes on a bagel with cream cheese.

El barf-O

Posted by: Martini Farmer at March 23, 2025 04:15 PM (Q4IgG)

21 On the topic of cassoulets, Paula Wolfert's "The Cooking of Southwest France: Recipes from France's Magnificient Rustic Cuisine" is available in Kindle format for a very reasonable $3.99

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:15 PM (/HDaX)

22 18

No love for ratburgers?

Posted by: Hour of the Wolf at March 23, 2025 04:14 PM (VNX3d)
----
The tails keep getting stuck between my teeth.

Posted by: Ciampino - toothpicks anyone? at March 23, 2025 04:16 PM (sPQoU)

23 19 I have a bag in the pantry made from garbanzo beans!
Posted by: Piper

They make bags out of beans?
Posted by: mikeski at March 23

😂

Posted by: Piper at March 23, 2025 04:16 PM (pZEOD)

24 Bourbon for breakfast. This just went into my rotation yesterday, from a 1928 refrigerator manual.

1 egg, a pinch of salt, a cup of milk, a tablespoon of brandy, and coffee syrup.

Chill everything in the refrigerator because that’s why you bought it. Beat egg with salt, beat in milk and brandy, and then coffee syrup to taste. “This recipe is particularly good for invalids.” (Look at the date again.)

Coffee syrup: ¾ cup strong hot coffee, 1 cup sugar, 2 tbsp corn syrup. Bring to a simmer and cook for ten minutes. Cool and then store indefinitely in your wonderful new refrigerator. Also great on ice cream.

Posted by: Stephen Price Blair at March 23, 2025 04:17 PM (EXyHK)

25 The inside was more watery than I was expecting, which was creaminess. Maybe I added too much chicken breast, which released too much liquid?

One of the few things I find disappointing about some Costco meat is that they've been brined or injected with water.

Posted by: Archimedes at March 23, 2025 04:09 PM

That's not just costco, that's almost every store. It has gotten so bad if the meat is vacuum packed in any way I try and avoid it because it usually contains a "2% (or more) sodium solution" or something similar. Picked up a walmart great value ham slice one day and the package proudly proclaimed.....24% of weight is added ingredients.

Posted by: Mister Scott (Formerly GWS) at March 23, 2025 04:17 PM (e5NfL)

26 I used the leftover corned beef to make hash, with red taters diced small and some frozen onions and bell peppers. Also made scrambled eggs, and French toast using old ciabatta.

Posted by: Helena Handbasket at March 23, 2025 04:18 PM (Vqx30)

27 I've never had cassoulet. I have had an Italian dish that was duck confit served over polenta. I imagine a war was fought in the 1300s over the differences.

Posted by: mikeski at March 23, 2025 04:18 PM (DgGvY)

28 They make bags out of beans?

Posted by: mikeski at March 23
-

https://www.amazon.com/s?k=bean+bag

Posted by: Biden's Dog sniffs a whole lotta malarkey, at March 23, 2025 04:18 PM (TfEf8)

29
27 I've never had cassoulet. I have had an Italian dish that was duck confit served over polenta. I imagine a war was fought in the 1300s over the differences.
Posted by: mikeski at March 23, 2025

My grandmother made the best cassoulet. I am going to find her recipe and we can all translate it and then try it!

Posted by: Piper at March 23, 2025 04:19 PM (pZEOD)

30 old ciabatta.

You can't get parts for those anymore.

Posted by: Commissar of plenty and festive little hats at March 23, 2025 04:21 PM (mUzIM)

31 On the topic of cassoulets, Paula Wolfert's "The Cooking of Southwest France:

I read her biography, ‘Unforgettable’

(She unfortunately suffers from dementia)
Her life certainly was eventful, and her approach to the cuisine of the Med adventurous. I’ll have to borrow the book again to check out the recipes.

Posted by: kallisto at March 23, 2025 04:21 PM (h9mRH)

32 Posted by: Stephen Price Blair at March 23, 2025 04:17 PM (EXyHK)

That seems like a tarted up zabaglione

Posted by: kallisto at March 23, 2025 04:23 PM (h9mRH)

33 I bought my daughter a set of very nice Japanese whetstones for Xmas, and because she and her SO had never used sharpened a knife before, they brought over a cheap one for me to demonstrate with.

I only spent a couple of minutes, but when I was done, the knife basically fell through a tomato simply by gravity.

I have my own, much cheaper, stones, but wow, what a difference.

If you can swing it:
https://is.gd/kXbcCA

Posted by: Archimedes at March 23, 2025 04:24 PM (xCA6C)

34 30 old ciabatta.

You can't get parts for those anymore.

Posted by: Commissar of plenty and festive little hats at March 23, 2025 04:21 PM (mUzIM)
----
The Chinese will sell you a melamine one.

Posted by: Ciampino - toothsticks anyone? at March 23, 2025 04:24 PM (sPQoU)

35 That seems like a tarted up zabaglione

The egg is raw. It’s a tarted up egg nog. I do love zabaglione for breakfast, too, though.

Posted by: Stephen Price Blair at March 23, 2025 04:26 PM (EXyHK)

36 (She unfortunately suffers from dementia)

That's truly regrettable.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:26 PM (/HDaX)

37 They make bags out of beans?
Posted by: mikeski

Gas bags

Posted by: haffhowershower at March 23, 2025 04:26 PM (NMT5x)

38 Cassoulet can be terrific. Funny how all of these old peasant foods are turned into major culinary classics in the course of time.

Posted by: Pete Bog at March 23, 2025 04:26 PM (9NLlc)

39 I tried making cassoulet in a crock pot.

I. tried.

Posted by: weft cut-loop at March 23, 2025 04:26 PM (mlg/3)

40 Cassoulet can be terrific. Funny how all of these old peasant foods are turned into major culinary classics in the course of time.
Posted by: Pete Bog at March 23, 2025 04:26 PM (9NLlc)

A lot of those peasant foods are great if you don't have to eat them all the time.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:29 PM (/HDaX)

41 Last Sunday I made mushroom barley soup. It came out fine, a hearty, healthy soup for these chilly days of early spring.
Tuesday I was going to re-heat it, but saw a lot of the liquid had been soaked up. I had Better than Bouillon to make some broth, but opted instead to buy some chicken bouillon cubes from the dollar store. I added 2 cups of the cheap broth, at half strength.
the flavors in the soup just popped!
I wondered if the cubes contained MSG. They sure did.
That stuff is magic.

Posted by: kallisto at March 23, 2025 04:31 PM (h9mRH)

42 We had a little restaurant in Columbus that served the most scrumptious chocolate pot du crème. Sinfully good. Sadly, the covid shutdown resulted in the restaurant closing.

Posted by: Tuna at March 23, 2025 04:31 PM (lJ0H4)

43 Cassoulet can be terrific. Funny how all of these old peasant foods are turned into major culinary classics in the course of time.

Who you calling a peasant?

Posted by: Ratatouille at March 23, 2025 04:31 PM (xCA6C)

44 Slow blog today. I guess the transatlantic leap is dragging?

Posted by: Ciampino - toothsticks or teethscratchers at March 23, 2025 04:32 PM (sPQoU)

45 So I've been getting sentimental about the bicentennial, and we've got the semiquincentennial coming up. I'm gettin' a semi, heh.

I was at my mom's and found a cookbook: "The Bicentennial Beef Cookbook - The 100 Greatest Beef Dishes of America's First 200 Years", published by the beef industry. It had colonial font on the cover so I had to take it.

There are quotes with almost every recipe, but this one seems fitting, from Mark Twain's "A Tramp Abroad".

A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die.

Posted by: haffhowershower at March 23, 2025 04:33 PM (NMT5x)

46 Slow blog today. I guess the transatlantic leap is dragging?

Fire at Heathrow.

Posted by: Stephen Price Blair at March 23, 2025 04:34 PM (EXyHK)

47 I have perused the recipe for cassoulet in my “Silver Palate” cookbook dozens of times. It looks amazing but intimidating.

I bet it was fantastic, dildo. Good for you!

Posted by: nurse ratched at March 23, 2025 04:34 PM (mT+6a)

48 I wondered if the cubes contained MSG. They sure did.
That stuff is magic.
Posted by: kallisto at March 23, 2025 04:31 PM (h9mRH)

Some of that stuff, like the Knorr Granulated Chicken Flavor Bouillon, is basically what the Chinese call "chicken powder". And yep, there's plenty of MSG for that added extra kick.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:35 PM (/HDaX)

49 Slow blog today. I guess the transatlantic leap is dragging?
Posted by: Ciampino - toothsticks or teethscratchers at March 23, 2025 04:32 PM (sPQoU)

The US is about to be attacked by giant frogs?

Posted by: Hour of the Wolf at March 23, 2025 04:35 PM (VNX3d)

50 Fire at Heathrow.
Posted by: Stephen Price Blair at March 23, 2025 04:34 PM (EXyHK)

From what I can see on flightradar24.com, Heathrow's at least partially back in operation.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:36 PM (/HDaX)

51 No frog legs? I am disappointed

Posted by: Ben Had at March 23, 2025 04:36 PM (j6NlC)

52 We had a little restaurant in Columbus that served the most scrumptious chocolate pot du crème. Sinfully good. Sadly, the covid shutdown resulted in the restaurant closing.

Posted by: Tuna

Was that the one up on High Street near Clintonville?

Posted by: Tonypete at March 23, 2025 04:37 PM (cYBz/)

53 45
A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die.

----
I give you: pizza, polenta, pasta -- your choice of sauce and toppings.

Posted by: Ciampino - toothsticks or teethscratchers? at March 23, 2025 04:37 PM (sPQoU)

54 Transatlantic Leap Frog

Posted by: haffhowershower at March 23, 2025 04:37 PM (NMT5x)

55 Chirin of Collor our starving in Africa and you has this stoery ??

This biothers me 4 we be telling Presdent Obana abouts this ........

Posted by: Mary Clogginstein from Brattleboro, Vt at March 23, 2025 04:38 PM (A2iSa)

56 Not much on the cooking front for me right now. Still unpacking, and I have to get used to using a stupid electric range with a glass top cook surface. Blech.

Even worse, our apartment does not have a little patio for grilling. I have ennui.

Posted by: Pug Mahon at March 23, 2025 04:38 PM (0aYVJ)

57 Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:35 PM (/HDaX)

Marco Pierre White caught a lot of flak for shilling Knorr Stock pots, basically flavor boosting paste in a little pod. I would like to try them, but they are not sold in the US.

Posted by: kallisto at March 23, 2025 04:38 PM (h9mRH)

58 So I've been getting sentimental about the bicentennial, and we've got the semiquincentennial coming up.

Yeah, 1975-1976 was a great period for community cookbooks, too.

I started doing a survey of period food two years ago, for Independence Day. First was Bicentennial food, then Centennial food. This year it will be Vicennial food. Because as it turns out Americans were a little too busy in 1776 to write cookbooks.

I made a really nice coriander-flavored “ginger” bread this morning from the 1796 American Cookery.

Posted by: Stephen Price Blair at March 23, 2025 04:39 PM (EXyHK)

59 Here's a good sixteen minute video about MSG, when you have you have the time.

https://youtu.be/nu8sJQ_D0b0

Posted by: Quarter Twenty at March 23, 2025 04:39 PM (dg+HA)

60 Was that the one up on High Street near Clintonville?
Posted by: Tonypete at March 23, 2025 04:37 PM (cYBz/)

You're indirectly bringing back memories. My personal favorite restaurant in Columbus was the Refectory up on Bethel Road. And it's still open.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:39 PM (/HDaX)

61 Marco Pierre White caught a lot of flak for shilling Knorr Stock pots, basically flavor boosting paste in a little pod. I would like to try them, but they are not sold in the US.
Posted by: kallisto at March 23, 2025 04:38 PM (h9mRH)

Crud. Too many items aren't available in the U.S. For that matter, my sister works in the food sciences/recipe development up in the Toronto area and 9 times out of 10, some item that looks super good is, you guessed it, not available here.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:41 PM (/HDaX)

62 I give you: pizza, polenta, pasta -- your choice of sauce and toppings.

In Twain’s day this would have all been very different. Pizza and polenta were still disdained foods in Italy, and pasta as we know it was just beginning to gain popularity. All three started as foods of the very poor.

Read a great book last week, Delizia! The Epic History of the Italians and Their Food. I recommend it. Some of the funniest parts are when he starts comparing Italian feeling about food over time and over geography.

Posted by: Stephen Price Blair at March 23, 2025 04:42 PM (EXyHK)

63 I’m roasting a bunch of root veggies as we speak. Don’t know what I will do with them. Maybe throw some cubed corned beef in and make a rustic hash.

Posted by: nurse ratched at March 23, 2025 04:43 PM (mT+6a)

64 I would like to try them, but they are not sold in the US.
Posted by: kallisto at March 23, 2025 04:38 PM (h9mRH)

Wait a minute. Is this what you're referrring to?

https://tinyurl.com/chickenstockpot

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:44 PM (/HDaX)

65 Was that the one up on High Street near Clintonville?
Posted by: Tonypete

The WineBistro just north of Worthington. The Wine Bistroin Clintonville is closed too. I think the only one open now is on Lane in Arlington.

Posted by: Tuna at March 23, 2025 04:44 PM (lJ0H4)

66 Sorry, but I absolutely can NOT listen to the 'narrator' doing the Chicken Cordon Bleu recipe. He's a 'mudmouth' and should have someone with good diction doing the voiceover. On the 'plus' side, the vid is at the link with text on the SCREEN, so I just turn off the V'over and read. The recipe's good - Ol' Dude really needs to hire a speech coach, tho' ... otherwise, he sounds like he's chewin' a wad.

Posted by: Dr_No at March 23, 2025 04:44 PM (ayRl+)

67 Posted by: Quarter Twenty at March 23, 2025 04:39 PM (dg+HA)

I skimmed through it, the images are making me hungry!

Posted by: kallisto at March 23, 2025 04:45 PM (h9mRH)

68 Is that wine glass clean?

Posted by: I am the Shadout Mapes, the Housekeeper at March 23, 2025 04:45 PM (PiwSw)

69 We had a little restaurant in Columbus that served the most scrumptious chocolate pot du crème. Sinfully good. Sadly, the covid shutdown resulted in the restaurant closing.

Posted by: Tuna at March 23, 2025 04:31 PM (lJ0H4)

Try the budino at Chapman's Eat Market, not chocolate but very scrumpy

Posted by: ghost of hallelujah at March 23, 2025 04:46 PM (sJHOI)

70 https://tinyurl.com/chickenstockpot

Yes, that’s it!
Gets great reviews, like the following:

5.0 out of 5 stars Why don't they sell this in the U.S.
Reviewed in the United States on September 27, 2024
Verified Purchase
I love this product, it's always been hard to find in the grocery stores but since Covid I can't find it at all. It comes from England and is very expensive but is worth the trouble and expense.
The gel is the perfect combination of herbs and broth. Much better than anything else I've ever used. I order both chicken and beef.
My daughter orders it as well.

Posted by: kallisto at March 23, 2025 04:49 PM (h9mRH)

71 cough*apprised*cough*

Posted by: Charles de Gaulle at March 23, 2025 04:06 PM (xCA6C)

Fuck. I wrote apprised about four times. I hate spell check.

Of course it thinks that "informattion" is the correct spelling.

Posted by: CharlieBrown'sDildo at March 23, 2025 04:50 PM (L5An7)

72 Remember... Everything in moderation (including moderation!)
=====
Words to live by. Well.

Posted by: From about That Time at March 23, 2025 04:51 PM (n4GiU)

73 My daughter orders it as well.
Posted by: kallisto at March 23, 2025 04:49 PM (h9mRH)

Cool deal.

I checked the ingredient list and it doesn't have added MSG. But if you want it, it's easy enough to add some in the form of Accent.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:51 PM (/HDaX)

74 How hard is it to find guanciale in the eastern US? Or do most folks use cured pork jowls for their carbonara?

Posted by: mrp at March 23, 2025 04:51 PM (rj6Yv)

75 74 How hard is it to find guanciale in the eastern US? Or do most folks use cured pork jowls for their carbonara?

Posted by: mrp at March 23, 2025 04:51 PM (rj6Yv)
----
Too expensive for us so we use bacon.

Posted by: Ciampino - my gravity is free to all at March 23, 2025 04:53 PM (sPQoU)

76 My wife grew up in Westerville, but she came from a family that was far more into Skyline Chili and White Castle than anything that might be considered a good restaurant.

Posted by: Pug Mahon at March 23, 2025 04:55 PM (0aYVJ)

77 Tried new recipe last week Egg Roll in a Bowl w/ shrimp. So good I'm making it again tonight and adding ground pork with the shrimp. Tastes like an egg roll just no wrap. Cabbage, pork, shrimp, soy sauce, sesame oil, ginger, garlic. Easy and tasty.

Posted by: olddog in mo at March 23, 2025 04:55 PM (hoCmQ)

78 Grilled cheese sandwich day. Shaved ham, smoked havarti, thin sliced pear on cranberry/ pistachio bread.

Planning on using the rest of the loaf for French toast.

Posted by: Ben Had at March 23, 2025 04:56 PM (j6NlC)

79 Posted by: mrp at March 23, 2025 04:51 PM (rj6Yv)

In the Philly metro Wegman’s and Whole Foods has it. And of course, any Italian grocer like on 9th St.
DiBruno’s probably has it too. They started on 9th street but the nephew grabbed the internet reins and now the family food business is a multi million dollar enterprise, with a robust online clientele.

Posted by: kallisto at March 23, 2025 04:57 PM (h9mRH)

80 75 74 How hard is it to find guanciale in the eastern US? Or do most folks use cured pork jowls for their carbonara?

Posted by: mrp at March 23, 2025 04:51 PM (rj6Yv)
----
Too expensive for us so we use bacon.
Posted by: Ciampino

I’ve used pork belly that was smoked first. I’ve also used plain old Oscar Meyer bacon. My boys loved it. Parmesan cheese is optional, fresh ground black pepper is not.

I’ve also tossed with lemon zest and some home made preserved lemon. Fresh basil.

It’s awesome!

Posted by: nurse ratched at March 23, 2025 04:58 PM (mT+6a)

81 Too expensive for us so we use bacon.
Posted by: Ciampino - my gravity is free to all at March 23, 2025 04:53 PM (sPQoU)

Understood!

I made a quick survey of online country ham purveyors and not a single one of them offered cured jowls. It's hard to believe that they wouldn't take the time to separate jowls during the breakdown for smoking and curing. I wonder if they just dump the pieces into the grinder for sausage?

Posted by: mrp at March 23, 2025 04:58 PM (rj6Yv)

82 Anyone got a good recipe for crow?

Posted by: Rachel Zegler at March 23, 2025 04:58 PM (gKWVE)

83 olddog, that sounds really good.

Posted by: Ben Had at March 23, 2025 04:58 PM (j6NlC)

84 58 Vicennial

The things we learn here, huh.

Posted by: haffhowershower at March 23, 2025 04:58 PM (NMT5x)

85 82 Anyone got a good recipe for crow?
Posted by: Rachel Zegler at March 23, 2025 04:58 PM (gKWVE)

Do you eat crow for posting a bad crow recipe?

Posted by: rhennigantx at March 23, 2025 05:00 PM (gbOdA)

86 "Everything in moderation, including moderation." Robert Service has a great poem about that concept.

Posted by: Buck Throckmorton at March 23, 2025 05:01 PM (d9Cw3)

87 82 Anyone got a good recipe for crow?
Posted by: Rachel Zegler at March 23, 2025 04:58 PM (gKWVE)

2 crow and a small flying elephant
Salt to taste.

Posted by: rhennigantx at March 23, 2025 05:01 PM (gbOdA)

88 It is Ben Had. I was pleasantly surprised and so it's so easy. Wife had seen it on a video. Lot of recipes on the web.

Posted by: olddog in mo at March 23, 2025 05:01 PM (hoCmQ)

89 I’ve used pork belly that was smoked first. I’ve also used plain old Oscar Meyer bacon. My boys loved it. Parmesan cheese is optional, fresh ground black pepper is not.

I’ve also tossed with lemon zest and some home made preserved lemon. Fresh basil.

It’s awesome!
Posted by: nurse ratched at March 23, 2025 04:58 PM (mT+6a)

Thanks! I'm kind of lucky, my sister and her husband raise heritage pigs on their farm, so I'll ask her to save the jowls for me or to pay to have them processed.

Posted by: mrp at March 23, 2025 05:02 PM (rj6Yv)

90 I’m roasting a bunch of root veggies as we speak. Don’t know what I will do with them. Maybe throw some cubed corned beef in and make a rustic hash.
Posted by: nurse ratched at March 23, 2025 04:43 PM (mT+6a)

My 1976 cookbook has one for Red Flannel Hash. Has both potatoes and beets in it.

Posted by: haffhowershower at March 23, 2025 05:02 PM (NMT5x)

91 olddog, thanks. I'll look for one.

Posted by: Ben Had at March 23, 2025 05:02 PM (j6NlC)

92 Crud. Too many items aren't available in the U.S. For that matter, my sister works in the food sciences/recipe development up in the Toronto area and 9 times out of 10, some item that looks super good is, you guessed it, not available here.

Posted by: Additional Blond Agent, STEM Guy at March 23, 2025 04:41 PM (/HDaX)

I tried to order some cheese from a Canadian company once. They actually called me and apologized. Not allowed.

Posted by: Javems at March 23, 2025 05:02 PM (gRcwd)

93 Javems, what cheese were you looking for?

Posted by: Ben Had at March 23, 2025 05:04 PM (j6NlC)

94 I’ve used pork belly that was smoked first. I’ve also used plain old Oscar Meyer bacon. My boys loved it. Parmesan cheese is optional, fresh ground black pepper is not.

I’ve also tossed with lemon zest and some home made preserved lemon. Fresh basil.

It’s awesome!
Posted by: nurse ratched at March 23, 2025 04:58 PM (mT+6a)

That sounds amazing!

Posted by: Disinterested FDA Director at March 23, 2025 05:04 PM (l3YAf)

95 My brother’s here this weekend. Cook took the weekend off so I gave him some money and Arby’s coupons and he’s going to town! I just told him to bring back some curly fries.

Posted by: kallisto at March 23, 2025 05:04 PM (h9mRH)

96 Coffee syrup: ¾ cup strong hot coffee, 1 cup sugar, 2 tbsp corn syrup. Bring to a simmer and cook for ten minutes. Cool and then store indefinitely in your wonderful new refrigerator. Also great on ice cream.
Posted by: Stephen Price Blair
=====
Coffee syrup. Eclipse, available in any supermarket in RI and South Coast MA.

Posted by: From about That Time at March 23, 2025 05:05 PM (n4GiU)

97 Bon jour CBD

I've had good cassoulet but I can't remember where. Probably my MiL made it.

Posted by: San Franpsycho at March 23, 2025 05:07 PM (RIvkX)

98 Pug Mahon - we lived in Westerville for 40 years. One of us probably knows her - small world.

Posted by: Tonypete at March 23, 2025 05:07 PM (cYBz/)

99 Anyone got a good recipe for crow?
Posted by: Rachel Zegler at March 23, 2025 04:58 PM

Add carrots.

Posted by: Minnfidel at March 23, 2025 05:09 PM (4p0Xq)

100 I’m going out to do yard work while the light is with me. Will check in later.
Where is NoVa Local? She is a fixture on these threads.

Posted by: kallisto at March 23, 2025 05:09 PM (h9mRH)

101 J is making pasta. I will concoct a much heavier in the veggies, less pasta for me version. I think we are out of the Bonza pasta I eat, so will be creative. Or a pain by not just eating what he makes. Tomato, potato.

Posted by: Piper at March 23, 2025 05:09 PM (p4NUW)

102 Tonight the kids are coming over for tacos with actual meat!!

Posted by: San Franpsycho at March 23, 2025 05:10 PM (RIvkX)

103 Found a recipe for no churn black walnut ice cream and the nut house up the road has black walnuts.

Posted by: Ben Had at March 23, 2025 05:10 PM (j6NlC)

104 99 Anyone got a good recipe for crow?
Posted by: Rachel Zegler at March 23, 2025 04:58 PM

I've got a good one. Hold on, that's for raven.

Nevermind.

Posted by: E.A. Poe at March 23, 2025 05:11 PM (PiwSw)

105 I like the chickpea pasta but Mrs. F. hates it.

Posted by: San Franpsycho at March 23, 2025 05:11 PM (RIvkX)

106 I made a quick survey of online country ham purveyors and not a single one of them offered cured jowls. It's hard to believe that they wouldn't take the time to separate jowls during the breakdown for smoking and curing. I wonder if they just dump the pieces into the grinder for sausage?
Posted by: mrp

Try Dietrich's in Krumsville, PA. Don't know if they smoke them, but they sure as hell have them and pig's feet in jars pickled. And don't forget pig snouts also! It's where I buy my scrapple. And they ship.

https://www.dietrichsmeats.com/store.html

Posted by: Tonypete at March 23, 2025 05:11 PM (cYBz/)

107 TonyPete, I think you and others have talked about Pennsylvania Dutch cooking. Maybe? Well, either way.

Here's a quote from the cookbook: "There's no sweeter thing than sauerbraten - when you serve it pipin' hotten."

Posted by: haffhowershower at March 23, 2025 05:11 PM (NMT5x)

108 Pug Mahon - we lived in Westerville for 40 years. One of us probably knows her - small world.
Posted by: Tonypete

Geez. Small world. I lived in Worthington.

Posted by: Tuna at March 23, 2025 05:12 PM (lJ0H4)

109 "Cassoulet". Huh.

I dunno. Might be good over grits, with some cornbread to sop up the juice.

I'm still waitin' to see how they do chicken-fried steak over yonder.

Posted by: Paco at March 23, 2025 05:13 PM (mADJX)

110 I posted this cocktail recipe on the Art Thread earlier in the week for CBD's benefit since it uses a French Gin.

I've been experimenting with the Gibson and came up with the perfect iteration. If you follow this recipe exactly you will have one of the best cocktail experiences of your life.

Okay, and away we go!

The Last Gibson

2oz Citadelle "Vive le Cornichon" Gin
1 oz Martini & Rossi Riserva Speciale Ambrato Vermouth
2 drops of The Japanese Bitters - Umami
Shake shake shake with ice
Strain into cocktail glass
Garnish with 2 S&R Tipsy Onions (the Luxardo Cherries of the Cocktail Onion World) on a toothpick.

The Japanese Bitters - Umami used to be hard to come by but now they're appearing at several liquor stores in the area. Also the bitters can be found online.
The vermouth and gin can be found at almost any liquor store. Same with the onions.

Give it a whirl. Your tongue and brain will appreciate it.

Posted by: naturalfake at March 23, 2025 05:13 PM (iJfKG)

111 Try malfatti for a non pasta dish.

Posted by: Ben Had at March 23, 2025 05:13 PM (j6NlC)

112 If you're looking for guanciale, I know this is available in the St Louis area. Also available for purchase online: http://localhost:3000/s/ud1nptm

I've been in this company's facility - they make fantastic products.

Posted by: Matthew Kant Cipher at March 23, 2025 05:14 PM (kOluj)

113 99 Anyone got a good recipe for crow?
Posted by: Rachel Zegler at March 23, 2025 04:58 PM

I'm pretty sure you can substitute for blackbirds and serve 'em up in a meat pie.

Posted by: Paco at March 23, 2025 05:15 PM (mADJX)

114 Paco, red wing blackbirds are very edible.

Posted by: Ben Had at March 23, 2025 05:17 PM (j6NlC)

115 Sorry - I screwed up that guanciale link, trying again: https://tinyurl.com/yvst68yh

Posted by: Matthew Kant Cipher at March 23, 2025 05:17 PM (kOluj)

116 Matthew, what are you cooking?

Posted by: Ben Had at March 23, 2025 05:18 PM (j6NlC)

117 105 I like the chickpea pasta but Mrs. F. hates it.
Posted by: San Franpsycho at March

I like it, too. I mean it isn’t going to taste exactly like regular pasta, but it’s not bad at all!

Posted by: Piper at March 23, 2025 05:19 PM (QzINz)

118 That looks yummy Ben Had!

Posted by: Piper at March 23, 2025 05:19 PM (QzINz)

119 66 Sorry, but I absolutely can NOT listen to the 'narrator' doing the Chicken Cordon Bleu recipe. He's a 'mudmouth' and should have someone with good diction doing the voiceover. On the 'plus' side, the vid is at the link with text on the SCREEN, so I just turn off the V'over and read. The recipe's good - Ol' Dude really needs to hire a speech coach, tho' ... otherwise, he sounds like he's chewin' a wad.
Posted by: Dr_No at March 23, 2025 04:44 PM
________
Chef John is a bit of an acquired taste...particularly the uptalking. And yet he's become my go-to when I want a recipe for something.

Posted by: Kramer at March 23, 2025 05:20 PM (dg+HA)

120 *Chef John is a bit of an acquired taste...particularly the uptalking. And yet he's become my go-to when I want a recipe for something.*

Oops. Wrong nic.

Posted by: Quarter Twenty at March 23, 2025 05:21 PM (dg+HA)

121 My siblings came over to my place after Mexican last night, and I had made chocolate meringue pie for dessert, my bro's favorite. Paula Deens recipe, and crust from scratch. They are fussy to make, for me anyway! But worth it.

Posted by: skywch at March 23, 2025 05:22 PM (uqhmb)

122 Paco, red wing blackbirds are very edible. - Ben Had

Ah, those are too beautiful to eat. And I've only seen a couple of them in my lifetime, so I wouldn't want to deprive myself of the pleasure of seeing them more often, alive and dazzling.

Posted by: Paco at March 23, 2025 05:22 PM (mADJX)

123 Here's another place that sells smoked jowl:

https://tinyurl.com/2svcevdd

Posted by: Matthew Kant Cipher at March 23, 2025 05:23 PM (kOluj)

124 Happy Sunday!

Funny you mention Cheetos. Did you know that they are gluten free? It’s a great occasional comfort for my celiac loved one, and given the past few weeks’ challenges with dad in the hospital, I picked up a bag of each kind of Cheetos: classic and puffs. Delish!

[insert a picture of RFK jr look of disapproval here]

Sometimes you just have to indulge .

Posted by: Lizzy at March 23, 2025 05:23 PM (Ubx4I)

125 Malfatti looks good. Gonna try that sometime.

Posted by: Disinterested FDA Director at March 23, 2025 05:23 PM (l3YAf)

126 Thanks for the Chicken Cordon Bleu Casserole for One recipe!

I love Chicken Cordon Bleu and I know how to make it, but I don't mind seeing alternative recipes.

Though when I went to print it out via the website, the formatting was all screwed up in the PDF...Oh, well. Copy/paste into Word works just as well, if not better in this case.

Posted by: "Perfessor" Squirrel at March 23, 2025 05:24 PM (cweKM)

127 Anyone got a good recipe for crow?
Posted by: Rachel Zegler at March 23, 2025 04:58 PM (gKWVE)

I think you should look into cheesecakes or pecan pies, so the sugar can defeat your feelings of anger.

Posted by: Hour of the Wolf at March 23, 2025 05:24 PM (VNX3d)

128 La Quercia somewhere in Iowa makes some fantastic cured pork. I'll bet they have jowls.

Posted by: CharlieBrown'sDildo at March 23, 2025 05:25 PM (L5An7)

129 Disinterested, malfatti with a nice meat sauce. Enjoy!*

Posted by: Ben Had at March 23, 2025 05:25 PM (j6NlC)

130 For the record, Cheetos are not allowed on my pontoon. My nieces hated me.

Posted by: olddog in mo at March 23, 2025 05:26 PM (hoCmQ)

131 I read about Eggs in Purgatory here a few weeks ago. Made this last week to celebrate lower egg prices. It was delicious with some nice crusty bread.

Posted by: ScaryMary at March 23, 2025 05:28 PM (wX56x)

132 Cheetos not allowed?
What about Doritos 😎

Posted by: Lizzy at March 23, 2025 05:28 PM (Ubx4I)

133 For stuff that is herd to find:
Seafood-- Citarella
Wild game-- brokenarrowranch dot com
Cheeses--Vela

Posted by: Ben Had at March 23, 2025 05:29 PM (j6NlC)

134 Sorry - I screwed up that guanciale link, trying again: https://tinyurl.com/yvst68yh
Posted by: Matthew Kant Cipher at March 23, 2025 05:17 PM (kOluj)

Sold out, so it must be good!

Di Bruno's doesn't list guanciale, but they do sell a duck prosciutto

Posted by: mrp at March 23, 2025 05:29 PM (rj6Yv)

135 Of course it thinks that "informattion" is the correct spelling.
Posted by: CharlieBrown'sDildo at March 23, 2025 04:50 PM (L5An7)

One of my most cherished fantasies was the dream of writing documents on other peoples' computers and adding all my typos to their spelchek

Posted by: Kindltot at March 23, 2025 05:30 PM (D7oie)

136 Duck prosciutto, oh my. Thank you for that.

Posted by: Ben Had at March 23, 2025 05:31 PM (j6NlC)

137 I love how the Nutri-Score rating on that package of faux Cheetos is "D."

At least they're honest...

Posted by: "Perfessor" Squirrel at March 23, 2025 05:32 PM (cweKM)

138 I'm sure many people have heard the sad news about George Foreman.

They're still working on building his casket. The top will be a huge Foreman grill, so the food for the wake can be prepared during the funeral service. Or, will the wake be first, so he can be a part of it?

Posted by: Hour of the Wolf at March 23, 2025 05:34 PM (VNX3d)

139 Tuna, I found guanciale in Sparta at Formaggi’s. They are an offshoot of Marioochi’s Pizzeria. They offer cheeses, Italian meats, and homemade gelato.

Posted by: Tonypete at March 23, 2025 05:35 PM (cYBz/)

140 mmmmmgelatommmm

Posted by: Ben Had at March 23, 2025 05:36 PM (j6NlC)

141 Cheetos not allowed?
What about Doritos 😎
Posted by: Lizzy
-----------

Plain only. No Nachos or Cool Ranch.

Posted by: olddog in mo at March 23, 2025 05:38 PM (hoCmQ)

142 Here's another place that sells smoked jowl:

https://tinyurl.com/2svcevdd

Posted by: Matthew Kant Cipher at March 23, 2025 05:23 PM (kOluj)

Thanks! Burgers' sells 4 one-pound packs of peppered sliced pork jowls for about the same price as the Volpi's 4 lb. guanciale.

Posted by: mrp at March 23, 2025 05:39 PM (rj6Yv)

143 Cheetos not allowed?
What about Doritos 😎
Posted by: Lizzy
-----------

Plain only. No Nachos or Cool Ranch.
Posted by: olddog in mo at March 23, 2025 05:38 PM (hoCmQ)

Taco Doritos? Or have those gone by the wayside?

Posted by: Hour of the Wolf at March 23, 2025 05:39 PM (VNX3d)

144 140 mmmmmgelatommmm
Posted by: Ben Had at March 23, 2025 05:36 PM (j6NlC)

Ditto that

Posted by: Dash my lace wigs! at March 23, 2025 05:40 PM (h7ZuX)

145 The top picture is disgusting. Blow sanitaries

Posted by: Going deep. Out. at March 23, 2025 05:40 PM (FIXtj)

146 Dash, I could overdose on tiramisu gelato.

Posted by: Ben Had at March 23, 2025 05:41 PM (j6NlC)

147 Howdy, Ben! I was just offering links for various formats of pork jowl for the folks up above who were inquiring about it.

As for our kitchen, we made a pot of "Creamy Parmesan Italian Sausage Soup" for lunch. It's become one of Mrs. MKC's favorites of late: https://tinyurl.com/4nrm2m24

We add about 50% more garlic, broth, and cream cheese than the recipe calls for. We also add a can of Ro-Tel along with the diced tomatoes.

Posted by: Matthew Kant Cipher at March 23, 2025 05:42 PM (kOluj)

148 Taco Doritos are still on their website. Those are banned too.

Posted by: olddog in mo at March 23, 2025 05:42 PM (hoCmQ)

149 137 I love how the Nutri-Score rating on that package of faux Cheetos is "D."

At least they're honest... - "Perfessor" Squirrel

I wonder if you choke down a leaf or two of kale, you'd boost your Nutri-Score average to 'C'.

Posted by: Paco at March 23, 2025 05:44 PM (mADJX)

150 We gorged on freshly made har gow for lunch.

Posted by: San Franpsycho at March 23, 2025 05:45 PM (RIvkX)

151 Matthew, Thank You!! Definitely adding that to the must haves

Posted by: Ben Had at March 23, 2025 05:47 PM (j6NlC)

152 Yikes!!! whenever I see any sort of reference to beans on this site, it ultimately turns into a trench warfare battle on what we DO and DON'T put in chili.

Posted by: Orson at March 23, 2025 05:48 PM (dIske)

153 Michelle Obama was surprised nobody liked her school lunch program.

I was thinking it was because it tasted like crap, but, no sirree, it was partisanship that killed them little appetites.

https://tinyurl.com/5t35stx5

Posted by: Paco at March 23, 2025 05:49 PM (mADJX)

154 You're most welcome, Ben! Oh, and that soup it is definitely not complete without some toasted sourdough as a crouton. We've become rather addicted to the Izzio brand...

Posted by: Matthew Kant Cipher at March 23, 2025 05:49 PM (kOluj)

155 We had Chicken Marsala with mashed potatoes for dinner. It a little while we are going to watch a fine Alfred Hitchcock film, “The 39 Steps” because FenSon has not seen it before. Nice morning at church and I am looking forward to a nice evening.

Posted by: FenelonSpoke at March 23, 2025 05:50 PM (4FMgA)

156 MKC, thank you for sharing that soup recipe. It looks delicious. Now I have a use for that block of cream cheese in the fridge.

Posted by: ScaryMary at March 23, 2025 05:54 PM (wX56x)

157 I read about Eggs in Purgatory here a few weeks ago. Made this last week to celebrate lower egg prices. It was delicious with some nice crusty bread.

Posted by: ScaryMary at March 23, 2025 05:28 PM (wX56x)

That's great!

I love when people actually try the recipes!

Posted by: CharlieBrown'sDildo at March 23, 2025 05:54 PM (L5An7)

158 Thank you all, you make me want to sit at your table and delight in a meal.

Posted by: Ben Had at March 23, 2025 05:54 PM (j6NlC)

159 Shapton makes great stuff. I have one for flattening my other stones.
I did get tired of the mess and switched to a Tormek system for knife sharpening. Then I went with the Wen brand which accepts the Tormek jigs.
A sharp knife is a safe knife.
There was a French place in Cold Spring,NY that made great cassoulets. The GF would go there when the trip to Le Creamaille was too much.

Posted by: Accomack at March 23, 2025 05:56 PM (RBD82)

160 Had a pork chop, Lima beans with bacon, and corn bread.

CBD, glad you are enjoying your gastronomicon.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 23, 2025 05:58 PM (kpS4V)

161 Greetings!
Well, after reading all the accolades about Lodge iron skillets I bought one. I like it a lot. Great for frying or baking. I don't think I've ever owned one in my extensive past. I did learn one important lesson about them. Don't grab the handle with a bare hand.
1st degree burns ensued and a lot of very colorful language. Treated with an ice pack. I will survive to cook another day.

Posted by: gourmand du jour at March 23, 2025 05:58 PM (c6hLR)

162 I've never had cassoulet, but I pressure cooked pinto beans with a few chunks of ham I had because I'm lousy at slicing ham. Delicious, especially topped with chopped onions and salsa. Also, cornbread.

Posted by: huerfano at March 23, 2025 06:01 PM (n2swS)

163 Huerfano, that's so simple and good.

As my husband laments, I eat like a peasant. But I don't think that's a problem.

Posted by: Dash my lace wigs! at March 23, 2025 06:04 PM (h7ZuX)

164 158 Thank you all, you make me want to sit at your table and delight in a meal.
Posted by: Ben Had at March 23, 2025 05:54 PM (j6NlC)

-------

The delight would be mutual, no doubt!

Posted by: Matthew Kant Cipher at March 23, 2025 06:06 PM (kOluj)

165 Dash, you may eat like a peasant but you bake like a goddess.

Posted by: Ben Had at March 23, 2025 06:06 PM (j6NlC)

166 Yo, foodies! Wassssssuuuuuupppp?

Posted by: Doof at March 23, 2025 06:07 PM (RFPHU)

167 Oh, I forget who mentioned that cilantro lime Cole slaw last week. I made it yesterday, and it's a nice change from the sweet, creamy kind.

Posted by: Dash my lace wigs! at March 23, 2025 06:08 PM (h7ZuX)

168 I like to pressure cook beans with broth, or sometimes water with bones from a roast chicken or ham bones saved back.

For years I have had beans, rice and sauerkraut for lunch. It really is "survival food" and I always feel guilty about offering it to anyone else, but I like it.
It got me through some tight times.
At least it is not lentils and rice, and I spent far too long eating lentils and rice.

Posted by: Kindltot at March 23, 2025 06:09 PM (D7oie)

169 Dash, i have that Cilantro lime slaw bookmarked for the next time we have fish tacos. It does look good.

Posted by: ScaryMary at March 23, 2025 06:10 PM (wX56x)

170 Ben Had, you might not appreciate my cooking. The best I can do is canned baked beans and bratwurst in a crock pot. Nowhere near the types of meals I see in this thread, but I still enjoy reading it.

Posted by: Hour of the Wolf at March 23, 2025 06:12 PM (VNX3d)

171 CBD, glad you are enjoying your gastronomicon.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 23, 2025 05:58 PM (kpS4V)

There are lots of exciting things to try. But there is a conceit among the French that all of their food is good.

It isnt!

Posted by: CharlieBrown'sDildo at March 23, 2025 06:12 PM (L5An7)

172 I have to thank the chefs that cook for the MoMe because scaling things up to 100 ain't an easy task

Rancherbob, CBD and Pete Bog, this is where you take your bow

Posted by: Ben Had at March 23, 2025 06:13 PM (j6NlC)

173 I thought of you today, CBD...gigantes featured at lunch with our fish.

Posted by: RedMindBlueState at March 23, 2025 06:14 PM (Wnv9h)

174 Posted by: Kindltot at March 23, 2025 06:09 PM (D7oie)

Beans And Rice is one of my favorite simple dishes!

In fact, beans with anything is great!

Posted by: CharlieBrown'sDildo at March 23, 2025 06:14 PM (L5An7)

175 CBD - what's the individually wrapped American cheese situation there in France?

Posted by: Weasel at March 23, 2025 06:15 PM (4t+0i)

176 CBD - what's the individually wrapped American cheese situation there in France?
Posted by: Weasel at March 23, 2025 06:15 PM (4t+0i)

If it's available, do they take it out of the wrapping before trying to cook with it?

Posted by: Hour of the Wolf at March 23, 2025 06:16 PM (VNX3d)

177 Rice cooked in milk with butter and black pepper makes me happy.

Posted by: Ben Had at March 23, 2025 06:17 PM (j6NlC)

178 Rancherbob, CBD and Pete Bog, this is where you take your bow
Posted by: Ben Had at March 23, 2025 06:13 PM (j6NlC

Absolutely! It's amazing, what they put together for a crowd!

Posted by: Dash my lace wigs! at March 23, 2025 06:17 PM (h7ZuX)

179 CBD - what's the individually wrapped American cheese situation there in France?

Posted by: Weasel at March 23, 2025 06:15 PM (4t+0i)

Terrible. They just don't know good cheese!

And don't ask about frozen burritos!

Posted by: CharlieBrown'sDildo at March 23, 2025 06:17 PM (L5An7)

180 I'm glad you're getting to see France. I've always nursed a low opinion of France for many reasons but I have to admit it's got some redeeming features. And it certainly has some history. It's maybe THE top culture? So relax and appreciate, you're allowed. Just don't come back all soft and squishy

Posted by: Fen at March 23, 2025 06:18 PM (c5hJL)

181 gigantes featured at lunch with our fish.

Posted by: RedMindBlueState at March 23, 2025 06:14 PM (Wnv9h)

RMBS's mom has a fantastic recipe for Greek Gigantes!

Posted by: CharlieBrown'sDildo at March 23, 2025 06:19 PM (L5An7)

182 Terrible. They just don't know good cheese!

And don't ask about frozen burritos!
Posted by: CharlieBrown'sDildo at March 23, 2025 06:17 PM (L5An7)
-----
This, people, is a level of personal sacrifice that must be respected.

Posted by: Weasel at March 23, 2025 06:19 PM (4t+0i)

183 CBD, what have been your favorite baked goods and cheeses so far?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 23, 2025 06:20 PM (kpS4V)

184 Nowhere near the types of meals I see in this thread, but I still enjoy reading it.
Posted by: Hour of the Wolf at March 23, 2025 06:12 PM (VNX3d)

Me, too. Sometimes I think, "I should try that."

And then I go have some sourdough and cheese, and maybe a piece of ham, and ponder what other people eat.

Posted by: Dash my lace wigs! at March 23, 2025 06:20 PM (h7ZuX)

185 Happiest day of my life was when RMBS Mom ate my lamb gyro.

Posted by: Ben Had at March 23, 2025 06:21 PM (j6NlC)

186 Gourmand de jour.
I have several Lodges, then inherited an old, unmarked cast iron small skillet. The smoothness of the old skillet, and the ease of cleaning and cooking convinced me to sand down my Lodges.
Turned inexpensive skillets into high dollar ones. I've seriously considered doing it for hire. About an hour a skillet, with three different grades of grit.

Posted by: MkY at March 23, 2025 06:22 PM (cPGH3)

187 Top sirloin is the featured Sunday steak here at Casa sin Problemas. Will brush it with a bit of rendered bacon fat before pulling it from the grill, as sirloins lack to marbling of a strip or rib steak. The wine is 2022 Sicilian red picked up on a whim at Trader Joe's. Remind me to tell you about it next week..

Posted by: Joe Kidd at March 23, 2025 06:23 PM (bA75n)

188 CBD, what have been your favorite baked goods and cheeses so far?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 23, 2025 06:20 PM (kpS4V)

Baguettes are amazing. There is an award-winning bakery where I shop, and they deserved the award!

As for cheese? I have a piece of Comte (French Swiss cheese) in the refrigerator that is incredible!

Posted by: CharlieBrown'sDildo at March 23, 2025 06:23 PM (L5An7)

189 JFK ws skullfvcked by rapeseed oil?

Now you know the real reason they call it canols oil.

Posted by: Itinerant Alley Butcher at March 23, 2025 06:23 PM (/lPRQ)

190 Happiest day of my life was when RMBS Mom ate my lamb gyro.
Posted by: Ben Had at March 23, 2025 06:21 PM

😀

Posted by: RedMindBlueState at March 23, 2025 06:25 PM (Wnv9h)

191 He isn't coming back

Posted by: Skip at March 23, 2025 06:25 PM (fwDg9)

192 I made a quick survey of online country ham purveyors and not a single one of them offered cured jowls. It's hard to believe that they wouldn't take the time to separate jowls during the breakdown for smoking and curing. I wonder if they just dump the pieces into the grinder for sausage?
Posted by: mrp

Jowls are saved for the headcheese.

Posted by: Itinerant Alley Butcher at March 23, 2025 06:26 PM (/lPRQ)

193 Cheesesteak was very good, did spring for better rib eye today.

Posted by: Skip at March 23, 2025 06:26 PM (fwDg9)

194 Burger's Smokehouse has jowl bacon.

Posted by: Accomack at March 23, 2025 06:26 PM (28cZF)

195 185 Happiest day of my life was when RMBS Mom ate my lamb gyro.
Posted by: Ben Had at March 23, 2025 06:21 PM (j6NlC)

A non-lamb gyro is not a gyro. Sort of like a non-gin martini is not a martini...

Posted by: Joe Kidd at March 23, 2025 06:28 PM (bA75n)

196 I've seriously considered doing it for hire. About an hour a skillet, with three different grades of grit.

Posted by: MkY at March 23, 2025 06:22 PM (cPGH3)

We will need the step-by-step process!

And... where do you live? You can do my Lodge for me. I did it once, and found an incremental improvement, but nothing amazing.

Posted by: CharlieBrown'sDildo at March 23, 2025 06:28 PM (L5An7)

197 Hey, Doof!

Posted by: Piper at March 23, 2025 06:28 PM (QzINz)

198 Cast iron. I have an old Wagner Ware inherited from hubby's Grandma. That thing is smooth as silk.

Posted by: ScaryMary at March 23, 2025 06:28 PM (wX56x)

199 Lodge makes a nifty little silicon sleeve you can slip over the handle of your cast iron skillet to avoid burning your hand!

Posted by: DanMa'am at March 23, 2025 06:29 PM (8uzBS)

200 Joe Kidd, true but some folks don't like lamb so an alternative of a beef ,basil and gorgonzola option was offered

Posted by: Ben Had at March 23, 2025 06:30 PM (j6NlC)

201 Beans And Rice is one of my favorite simple dishes!

I could eat beans and rice 3-4 times a week. So easy, and can be prepared different ways. I started using Goya recaito back when democrat tw@ttery
was boycotting the company. I went out and bought a hundred bucks worth of their product. Found out their canned chicken peas are excellent!

Posted by: kallisto at March 23, 2025 06:30 PM (h9mRH)

202 My favorite skillet is also a Wagner, which I got at a yard sale. Smooth, which is important for nonstick action.

Posted by: Dash my lace wigs! at March 23, 2025 06:32 PM (h7ZuX)

203 198 Cast iron. I have an old Wagner Ware inherited from hubby's Grandma. That thing is smooth as silk.
Posted by: ScaryMary at March 23, 2025 06:28 PM (wX56

---------

My mom had a few different Wagner Ware pans. Weren't those actually cast aluminum?

Posted by: Matthew Kant Cipher at March 23, 2025 06:32 PM (kOluj)

204 This is the first Lodge I've owned. I read all the instructions. Clean with salt and a little water, never immerse it, certainly never immerse in soapy water.
My instructions said after the first cleaning leave it in the oven while the oven is on the cleaning cycle.
I cooked steaks, baked biscuits, fried bacon and some cod fish in it so far.
Other than the burn which was entirely my fault I'm happy with it. But yes, clean up is a bit more of a chore.

Posted by: gourmand du jour at March 23, 2025 06:33 PM (c6hLR)

205 I make double-sided crochet potholders that work great with cast iron. I'd be glad to bring a bunch to TX MoMe to give away if anyone wants one.

Posted by: ScaryMary at March 23, 2025 06:34 PM (wX56x)

206 Just turned off auto-correct.

It turned my chick into a chicken

Posted by: kallisto at March 23, 2025 06:36 PM (h9mRH)

207 The thing to remember with cast iron is that you can turn off the heat source, but cast iron will continue to cook for several more minutes, so if you want your steaks rare, be sure to remove them from the skillet.

Posted by: gourmand du jour at March 23, 2025 06:36 PM (c6hLR)

208 You do realize how forlorn CBD's American kitchen is.

Posted by: Ben Had at March 23, 2025 06:37 PM (j6NlC)

209 Just turned off auto-correct.

It turned my chick into a chicken
Posted by: kallisto at March 23, 2025 06:36 PM (h9mRH)

Wow. Insta-Grow?

Posted by: Hour of the Wolf at March 23, 2025 06:37 PM (VNX3d)

210 Got a 7' Griswold "ERIE" fry pan for Christmas. Cooks right well.

Posted by: javems at March 23, 2025 06:39 PM (bHTuV)

211 My mom had a few different Wagner Ware pans. Weren't those actually cast aluminum?

Posted by: Matthew Kant Cipher at March 23, 2025 06:32 PM (kOluj)

I'm not an expert but believe Wagner Ware did cast iron and aluminum pans. The one I have is definitely cast iron.

Posted by: ScaryMary at March 23, 2025 06:39 PM (wX56x)

212 I made Lomo Saltado tonight. It's the recipe I contributed to the Deplorable Cookbook some years back (you all have a copy...right?).

I like it.

Posted by: WitchDoktor at March 23, 2025 06:40 PM (zy08Q)

213 200 Joe Kidd, true but some folks don't like lamb so an alternative of a beef ,basil and gorgonzola option was offered
Posted by: Ben Had at March 23, 2025 06:30 PM (j6NlC)

Lamb is tricky because of its tendency towards gaminess. It wasn't my favorite as a tyke, but one day mom got the idea to rub in a little soy sauce into the chops before pan frying. It made a huge difference.

Posted by: Joe Kidd at March 23, 2025 06:41 PM (bA75n)

214 Because I care, and because I know what I’m talking about, I have advice for all of you. Don’t EVER again complain about anything you eat or drink.

Posted by: Eromero at March 23, 2025 06:41 PM (jgmnb)

215 Wow. Insta-Grow?

Yep. This iPad does all the things

Posted by: kallisto at March 23, 2025 06:41 PM (h9mRH)

216 161 ... "after reading all the accolades about Lodge iron skillets I bought one. I like it a lot. Great for frying or baking."

Gourmand,

Glad you discovered the wonders (and dangers) of Lodge cast iron. My old pieces are smooth and I sand the new ones to make them smoother. It makes a difference, just not a huge one. And I do keep plenty of pot holders by the stove and use them if there is any doubt about temperature. Mrs. JTB hears plenty of my colorful language without burns being involved.

Posted by: JTB at March 23, 2025 06:42 PM (yTvNw)

217 Eromero!!!

Good to see you, sir! Please, no more ER visits.

Posted by: nurse ratched at March 23, 2025 06:42 PM (mT+6a)

218 Eromero, you're here!!!

Posted by: Ben Had at March 23, 2025 06:43 PM (j6NlC)

219 I saw the Lodge handle covers on amazon.
Says not for use in the oven, so I will never remember that little advice, LOL.
I got the big mitts now.

Posted by: gourmand du jour at March 23, 2025 06:43 PM (c6hLR)

220 Because I care, and because I know what I’m talking about, I have advice for all of you. Don’t EVER again complain about anything you eat or drink.
Posted by: Eromero at March 23, 2025 06:41 PM (jgmnb)

Unless it puts me in the ER... then I will complain, and loudly.

Posted by: Hour of the Wolf at March 23, 2025 06:43 PM (VNX3d)

221 I wonder if the French eat French Toast with tasty real maple syrup?

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 23, 2025 06:44 PM (tT6L1)

222 ScaryMary - a bit of web searching confirms exactly that. Wagner made both cast aluminum "Magnalite" cookware and cast iron. Mom's Magnalite pans held up for decades. Still remember the smell of a whole ham cooked in rhat roasting pan (or maybe it was a dutch oven)?

Posted by: Matthew Kant Cipher at March 23, 2025 06:45 PM (kOluj)

223 210 Got a 7' Griswold "ERIE" fry pan for Christmas. Cooks right well.
Posted by: javems at March 23, 2025 06:39 PM (bHTuV)

My God man, are you cooking for Paul Bunyan??

Posted by: Joe Kidd at March 23, 2025 06:45 PM (bA75n)

224 Don’t EVER again complain about anything you eat or drink.
Posted by: Eromero at March 23, 2025 06:41 PM (jgmnb)

Duly noted. So glad you're here with us!

Posted by: Dash my lace wigs! at March 23, 2025 06:45 PM (h7ZuX)

225 I see Eromero is back to his usual self: feisty.

I suspect the hospital food left something to be desired.

Funny thing, our local hospital has a menu one can order from and I'm told the food is generally palatable.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 23, 2025 06:46 PM (tT6L1)

226 Just took 2 lamb loin chops out of the overn, letting them sit.
Steaming spinach and pearl onions from freezer packages, and a baked potato has been sitting on warm in the toaster oven for a bit.
Been fun reading as always, thanks CBD. Off to supper.

Posted by: From about That Time at March 23, 2025 06:47 PM (n4GiU)

227 Hiya Ero!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 23, 2025 06:48 PM (kpS4V)

228 Crap. 7" I need new keyboard.

Posted by: javems at March 23, 2025 06:48 PM (bHTuV)

229 Spinach, wilted with baby Bella mushrooms, basil and shredded parmesan.

Posted by: Ben Had at March 23, 2025 06:49 PM (j6NlC)

230 And no idea who made the cast iron pans I use, neither have names on them. Been in the family forever, or a least since prior to mid 20th century.

Posted by: From about That Time at March 23, 2025 06:49 PM (n4GiU)

231 By the way, I have a combo FWP and food problem. Igniter went kerflooie

We found the results to be sub optimal.

You can bet I got on the phone and ordered a new igniter post haste.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 23, 2025 06:49 PM (tT6L1)

232 223 210 Got a 7' Griswold "ERIE" fry pan for Christmas. Cooks right well.
Posted by: javems at March 23, 2025 06:39 PM (bHTuV)

My God man, are you cooking for Paul Bunyan??

Posted by: Joe Kidd at March 23, 2025 06:45 PM (bA75n)

I'm here to provide comic relief.

Posted by: javems at March 23, 2025 06:49 PM (bHTuV)

233 Pork loin in the slow cooker.
Smells delicious.
Mmmmm

Posted by: Diogenes at March 23, 2025 06:49 PM (W/lyH)

234 For the cast iron fans, the absolute best advice I have found is from Kent Rollins on his YT videos. (His cook books are great as well.)

BTW, I normally clean with very hot water and a paper towel. That works 95 percent of the time. If something really sticks (rare) I use a plastic scrub pad lightly. I only re-season once a year. Over the years I've heard so many suggestions on how to deal with cast iron. People make a religion about it. In fact, it's pretty easy, certainly as easy as stainless steel pans or easier.

Posted by: JTB at March 23, 2025 06:50 PM (yTvNw)

235 So we’re on the same page, I’m on a pegtube the rest of my life. Nothing NPO.

Posted by: Eromero at March 23, 2025 06:50 PM (jgmnb)

236 The idea of a 7 ft cast iron skillet makes me giggle. I enjoy you people.

Posted by: ScaryMary at March 23, 2025 06:51 PM (wX56x)

237 210 Got a 7' Griswold "ERIE" fry pan for Christmas. Cooks right well.
Posted by: javems at March 23, 2025 06:39 PM (bHTuV)

My God man, are you cooking for Paul Bunyan??

Posted by: Joe Kidd at March 23, 2025 06:45 PM (bA75n)

I'm here to provide comic relief.
Posted by: javems at March 23, 2025 06:49 PM (bHTuV)
-----------

I saw Griswold and thought, "Sledding in a skillet?"

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 23, 2025 06:51 PM (tT6L1)

238 One of the neatest aspects of dealing with cast iron cookware is even ancient, rusted pieces can usually be brought back to full use with just a little effort. To me it is worth it. Getting a century old Griswold pan, or the moral equivalent, for a couple of bucks and restoring it is so cool.

Posted by: JTB at March 23, 2025 06:54 PM (yTvNw)

239 235 So we’re on the same page, I’m on a pegtube the rest of my life. Nothing NPO.

Posted by: Eromero at March 23, 2025 06:50 PM

I am sorry.

Posted by: ScaryMary at March 23, 2025 06:54 PM (wX56x)

240 Posted by: Eromero at March 23, 2025 06:50 PM (jgmnb)
-----
Sorry to hear that, amigo.

Posted by: Weasel at March 23, 2025 06:54 PM (4t+0i)

241 You do realize how forlorn CBD's American kitchen is.
Posted by: Ben Had at March 23, 2025 06:37 PM

I'm thinking CBD's American Kitchen would be a hilarious EweToob channel.

Posted by: RedMindBlueState at March 23, 2025 06:55 PM (Wnv9h)

242 The idea of a 7 ft cast iron skillet makes me giggle. I enjoy you people.
Posted by: ScaryMary at March 23, 2025 06:51 PM (wX56x)

Just think of the workout getting it on and off the stove.

Posted by: Hour of the Wolf at March 23, 2025 06:55 PM (VNX3d)

243 So we’re on the same page, I’m on a pegtube the rest of my life. Nothing NPO.
Posted by: Eromero

Lots of prayers.

Posted by: AZ deplorable moron at March 23, 2025 06:56 PM (5U0zv)

244 Sorry to hear that, Eromero.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 23, 2025 06:56 PM (tT6L1)

245 Just think of the workout getting it on and off the stove.
Posted by: Hour of the Wolf at March 23, 2025 06:55 PM (VNX3d)
----------

You'd have the only kitchen on the block with an overhead crane.

Posted by: blake - semi lurker in marginal standing (tT6L1) at March 23, 2025 06:56 PM (tT6L1)

246 240 Posted by: Eromero at March 23, 2025 06:50 PM (jgmnb)
-----
Sorry to hear that, amigo.
Posted by: Weasel

Jeepers. Peace be with you.

Posted by: nurse ratched at March 23, 2025 06:56 PM (mT+6a)

247 French Toast is supposedly a English food.

Posted by: Skip at March 23, 2025 06:57 PM (fwDg9)

248 Skip, got to have ribeye for cheesesteaks. That's why I prefer Pat's.

Posted by: San Franpsycho at March 23, 2025 06:57 PM (RIvkX)

249 Eromero- so very sorry to hear that. I can't imagine...

Posted by: Matthew Kant Cipher at March 23, 2025 06:58 PM (kOluj)

250 239 235 So we’re on the same page, I’m on a pegtube the rest of my life. Nothing NPO.

Posted by: Eromero at March 23, 2025 06:50 PM

I am sorry.
Posted by: ScaryMary at March 23, 2025 06:54 PM (wX56x
Well, hospice was the other choice. And Jim SND, I loved you before, even more now.

Posted by: Eromero at March 23, 2025 06:59 PM (jgmnb)

251 So we’re on the same page, I’m on a pegtube the rest of my life. Nothing NPO.
Posted by: Eromero at March 23, 2025 06:50 PM (jgmnb)

EEEPS! That has to be rough. Here's hoping the doctors are wrong in the long run.

Posted by: Hour of the Wolf at March 23, 2025 07:00 PM (VNX3d)

252 I'm told the food is generally palatable.
Posted by: blake - semi lurker

NO matter which hospital, you were lied to.
(recently spent 26 days inpatient.)

Posted by: AZ deplorable moron at March 23, 2025 07:01 PM (5U0zv)

253 Eromero, don't completely rule out that transplant.

Posted by: Ben Had at March 23, 2025 07:01 PM (j6NlC)

254 Gub nood.

Posted by: RedMindBlueState at March 23, 2025 07:01 PM (Wnv9h)

255 221 I wonder if the French eat French Toast with tasty real maple syrup?

No, it's Canadians who eat all the French soap.

Posted by: Bombadil at March 23, 2025 07:22 PM (MX0bI)

256 One time I was visiting Carcassonne and it was about 10 degrees colder than my clothes were built for. We want to a cool old school restaurant in the fortification. I ordered the cassoulet and it warmed me to my core and was the greatest thing I had ever eaten. Now I seek out cassoulets to match that one and while they all fall short even a mediocre cassoulet is magic.

Posted by: Fritz (not Fritz) at March 23, 2025 08:10 PM (xvJN9)

257 singing in

Posted by: andycanuck (/tzYP) at March 23, 2025 08:37 PM (/tzYP)

258 testing... again

Posted by: andycanuck (/tzYP) at March 23, 2025 08:38 PM (/tzYP)

259 A lamb chop or some braised lamb shoulder with the confit and sausage are what you get at my house. I'm an idiot for lamb, though.

Posted by: Ben at March 23, 2025 10:30 PM (vM11h)

260 I have made my own cassoulet with a goose that we raised. We did not leave the legs in goose fat long enough for it to be proper confit but the cassoulet was superb.
Our recipe called for thick slices of a salami-style pork sausage.

Posted by: Clovis Sangrail at March 24, 2025 05:44 AM (5LaFc)

261 I like the helpful information you supply for your articles.
I will bookmark your blog and take a look at once more right here frequently.
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