Food Thread: Fatty Bones From Six Time Zones (Away)!

Yes... that is indeed two roasted bones, filled with delectable, fatty, unctuous marrow! As a first course for dinner, that is hard to beat. I have seen this in American restaurants, though presented differently: cut along the long axis.

Anyway, it's delicious, and something that I should be able to make easily. But I have tried a few times, and for whatever reason they turned out okay, but not delicious.

Any suggestions?

******
So... what is "the other hand" of living in Paris that I mentioned last week? The first hand is pretty obvious... the standard of living is in many ways lower, even at the top of the economy. Cars are smaller and less comfortable. Air conditioning is not ubiquitous, home appliances are laughably small, and what is this crap with hand-held showers?

As Americans we have come to expect a certain efficiency in our daily lives. The deli guy is fast; the supermarket check-out is fast; supermarkets have everything, with almost infinite variety; we have within a short drive a huge number of stores that have everything we could possibly need.

And as pleasant as it may be to wander along a lovely small shopping street filled with tiny shops, it takes a lot longer and is empirically less efficient.

But... many of the foods available are of stunningly high quality and are significantly less expensive than their equivalents in the United States. Great lettuce greens for half what I pay, great bread that is ridiculously inexpensive, beautiful vegetables and fruit for less. I did notice that there are no bargains to be had at the butchers, but the quality of the meat is impressive. I made some pork chops last night that were glorious. The meat was marbled, and they were not trimmed to within an inch of their lives... the belly was left on, which goes a long way to forgiving the French for many of their sins!

Don't worry, I am not becoming a frog, but it is a pleasure to find such foods!

******

That is the deglazing of the pork chops! I seared them, then finished them in a warm oven. I deglazed with white wine, some minced shallots, and a sprig of thyme. When it was reduced a bit I added some Dijon mustard, then a couple of splashes of heavy cream. And that's it! Easy and delicious.

I love the tang of mustard with pork. And beef. And chicken. And lamb.

Maybe I just love mustard!

******

Those are Number 3s from Normandy. Yeah... the french classify their oysters from #5-#1, and they also add helpful descriptors like "small" and "large" and "flat" and "deep" and "salty" and "creamy." It makes sense, and it certainly makes ordering them in a restaurant a lot easier, although no less pricey than in America.

But I have a couple of fish stores within a few minutes' walk, and they have gorgeous-looking oysters for €15/2 dozen!

So what am I doing today? Yup. You guessed it! Buying an oyster knife!

******

That is lin-duh's first attempt at sourdough. Well, at least that is what I thought. On further examination and probing, she admitted that she was simply returning to the sourdough fold. Because damn! That is a gorgeous loaf.

You Texans are show-offs!

******

******
Send me garlic that isn't grown in heavy metals and human waste in China, well-marbled hanger steaks and elk chops to: cbd at cutjibnewsletter dot com.

The Manhattan abuse is on hiatus... they just don't do cocktails very well here. But you aren't off the hook.

$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 16, 2025 04:01 PM (fwDg9)

2 Any suggestions?
Go find a real meal elsewhere

Posted by: Skip at March 16, 2025 04:03 PM (fwDg9)

3 My OXO food mill arrived yesterday. Tomato passata today!

Posted by: mrp at March 16, 2025 04:03 PM (rj6Yv)

4 Tomato passata today!

Posted by: mrp at March 16, 2025 04:03 PM (rj6Yv)

Where are you getting good fresh tomatoes?

Posted by: CharlieBrown'sDildo at March 16, 2025 04:05 PM (L5An7)

5 Those bones - not only is that a dish I have never had, that is one I have never even seen before! Wow!
I’ve heard bone marrow talked about a lot, but I’ve always wondered what it actually tasted like. Just beefy?

Posted by: Tom Servo at March 16, 2025 04:05 PM (T+ixL)

6 Where’s the ranch dressing? Not to mention the sriracha ranch dressing, avocado ranch dressing, and bacon ranch dressing!

Posted by: Disinterested FDA Director at March 16, 2025 04:05 PM (l3YAf)

7 Bone marrow???
Nope! Not.gonna happen.

Posted by: Diogenes at March 16, 2025 04:06 PM (W/lyH)

8 But have you had any croissants yet?

Posted by: bluebell at March 16, 2025 04:07 PM (79pEw)

9 7 Bone marrow???
Nope! Not.gonna happen.
Posted by: Diogenes at March 16, 2025 04:06 PM (W/lyH)

Okay, I bite...why?

Posted by: Nova Local at March 16, 2025 04:07 PM (exHjb)

10 Setting up shop in France because you enjoy the food is quite the flex.

Posted by: Martini Farmer at March 16, 2025 04:10 PM (Q4IgG)

11 Bone marrow???
Nope! Not.gonna happen.
Posted by: Diogenes at March 16, 2025 04:06 PM (W/lyH)

Okay, I bite...why?
Posted by: Nova Local at March 16, 2025 04:07 PM (exHjb)

Mom used to fix nice beef dinners and my dad would eat the marrow if there was a bone, such as a roast. He had me try it.
Yuck!!!
So no, no thank you.

Posted by: Diogenes at March 16, 2025 04:11 PM (W/lyH)

12
That's fascinating about the low-price, high-quality foods, especially the produce.

What gives? Farm subsidies? The French are simply doing it right?

I mean heck, we pay ridiculous amounts for fibrous, flavorless strawberries, lettuce, and summer fruits. I haven't found a sweet bunch of grapes in ages.

Posted by: Blonde Morticia at March 16, 2025 04:12 PM (lCaJd)

13 Today, I gained a little bit of operational experience cooking a Pizza in a dutch oven in the field. Not too tough, but there is a learning curve. One, the ground is cold, the charcoal needs time to offset this. The oven needs to pre-heat same as a conventional kitchen range. Pizza was consumed completely, M.O.C. OK

Posted by: Common Tater at March 16, 2025 04:12 PM (GbLWf)

14 FWP and Food thread related...spouse told me he's going to time-limited eating (18-6) and one real meal a day (dinner)...2 days after he started and after our grocery trip.

So, now dinner's have to be bigger, and lunch supplies need to be WAY lower than they are in my fridge. Trying also to convince him that while I serve a ton of produce at dinner, it is not a day's vitamin/mineral/nutrient worth. Or it wasn't til he told me.

So, son's choice for dinner b/c it is 3 of us. Meatball subs, but this time, I sauteed the leftover remnants of baby portbello mushroom, green onions, roma tomato, and bell pepper that weren't used in the spouse's normal lunches...and will still serve the subs with spinach, pickled peppers, and onions (and mozza for them and nutritional yeast for me). I'm also making roasted garlic baby potatoes and onions and strawberries/grapes. And leaving a salad out for the spouse (I'll have plenty of veg just with the subs...and I'm still eating 3 squares a day!)...

Posted by: Nova Local at March 16, 2025 04:12 PM (exHjb)

15 Bone marrow???
Nope! Not.gonna happen.
Posted by: Diogenes at March 16, 2025 04:06 PM

I roast beef bones to get the juice and tiny bits of meat for flavor to make soup, but I am onboard with you, not for eating as a main dish.

Posted by: Mister Scott (Formerly GWS) at March 16, 2025 04:12 PM (e5NfL)

16 First Sunday of the month is normally our church luncheon, but in April we won't be having that till later that month, so today we had ( made by me) corned beef and cabbage, little potatoes and carrots, because today in church we celebrated spiritual lessons we can learn from the life of St Patrick , and that was our Irish luncheon. It was cooked in a crock pot and they told me it was tender and good. I was glad!

Posted by: FenelonSpoke at March 16, 2025 04:14 PM (Xc4Fw)

17 I roast beef bones to get the juice and tiny bits of meat for flavor to make soup, but I am onboard with you, not for eating as a main dish.
Posted by: Mister Scott (Formerly GWS) at March 16, 2025 04:12 PM (e5NfL)

Pretty sure it's just an appetizer.

Posted by: I used to have a different nic at March 16, 2025 04:14 PM (ExV1e)

18 >>> 14 FWP and Food thread related...spouse told me he's going to time-limited eating (18-6) and one real meal a day (dinner)...2 days after he started and after our grocery trip.
==
Posted by: Nova Local at March 16, 2025 04:12 PM (exHjb)

Uh oh.

I take it you refrained from telling him "learn to codeok"?

Posted by: Helena Handbasket at March 16, 2025 04:15 PM (Vqx30)

19 That was a creative tag fail.

"learn to cook" ;P

Posted by: Helena Handbasket at March 16, 2025 04:16 PM (Vqx30)

20 I’ve never tried marrow. Never will. Conceptually it bothers me.

No seafood. I even tried a piece of fish on Friday (because of Lent) since it had been a few years. *shudder* It’s still inedible.

I like steak, brisket, and juicy ground chuck. And bacon. That’s about it for meat.

Posted by: Disinterested FDA Director at March 16, 2025 04:16 PM (l3YAf)

21 In egg world, my areas, sans Trader Joe's, is still trying to hold the high price.

Skipped them at Aldi's yesterday ($6 - c'mon, you can't let Trader Joe's show you up), but bought 6 packs of gorgeous strawberries for $1.39 each and 3 bags of red grapes for $1.49/lb. Had fruit trays to make for the 2 youth groups, and they'll like the move back to berries (vs citrus/tropical) now that spring is arriving...

I also got 6lb of their "never any" (aka RFK approved) chicken breast half off for $1.99/lb, so it was a good trip. Just an eggless one.

Posted by: Nova Local at March 16, 2025 04:16 PM (exHjb)

22 I like the taste of marrow, but the consistency is a bit off-putting... to me. Something I have access to maybe once in a blue moon.

Posted by: Martini Farmer at March 16, 2025 04:17 PM (Q4IgG)

23 First Sunday of the month is normally our church luncheon, but in April we won't be having that till later that month, so today we had ( made by me) corned beef and cabbage, little potatoes and carrots, because today in church we celebrated spiritual lessons we can learn from the life of St Patrick , and that was our Irish luncheon. It was cooked in a crock pot and they told me it was tender and good. I was glad!
Posted by: FenelonSpoke at March 16, 2025 04:14 PM (Xc4Fw)

Sounds good!

Posted by: Disinterested FDA Director at March 16, 2025 04:17 PM (l3YAf)

24 Guga soaks marrow bones in water to remove the blood.

Posted by: Northernlurker , Maple Syrup MAGA at March 16, 2025 04:18 PM (kTd/k)

25 Since Fen is here, she might enjoy this.

How does a vegan preacher start the sermon?

Lettuce Pray.

... and later ...

Make sure to turn over a new leaf.

Posted by: Hour of the Wolf at March 16, 2025 04:18 PM (VNX3d)

26 We also had very nice Irish soda bread with raisins but that was not made by me.

Posted by: FenelonSpoke at March 16, 2025 04:18 PM (Xc4Fw)

27 >>> 16 First Sunday of the month is normally our church luncheon, but in April we won't be having that till later that month, so today we had ( made by me) corned beef and cabbage, little potatoes and carrots, because today in church we celebrated spiritual lessons we can learn from the life of St Patrick , and that was our Irish luncheon. It was cooked in a crock pot and they told me it was tender and good. I was glad!
Posted by: FenelonSpoke at March 16, 2025 04:14 PM (Xc4Fw)

Dinner for tomorrow will be corned beef, mashed taters and coleslaw (since I'm not terribly fond of most forms of cooked cabbage).

Posted by: Helena Handbasket at March 16, 2025 04:18 PM (Vqx30)

28 One of the most pleasant cigar experiences I ever had was just after a very nice meal in a small cafe just off the old town square in Toulouse. I was sitting at an outdoor table, bottle of wine and a very fine Cohiba cigar. It was sunny and warm and just a perfect evening. And as I watched people come and go, it occurred to me, there were no fat French people. Everyone I observed was reasonably fit. I mentioned this to a colleague the next day and he said it was because they eat well. Not just good food, but fresh, healthy food.
Made sense.

Posted by: Diogenes at March 16, 2025 04:18 PM (W/lyH)

29 I love seafood, but I limit it to actual “sea” food. Gotta be salt water fish, I don’t care much for the freshwater cousins.

Posted by: Tom Servo at March 16, 2025 04:19 PM (T+ixL)

30 18 >>> 14 FWP and Food thread related...spouse told me he's going to time-limited eating (18-6) and one real meal a day (dinner)...2 days after he started and after our grocery trip.
==
Posted by: Nova Local at March 16, 2025 04:12 PM (exHjb)

Uh oh.

I take it you refrained from telling him "learn to codeok"?
Posted by: Helena Handbasket at March 16, 2025 04:15 PM (Vqx30)

Yes...I did try to get him to eat something healthy for a snack when I found out b/c I hadn't planned on him killing the dinner 2 hours later...today, I planned...

Posted by: Nova Local at March 16, 2025 04:19 PM (exHjb)

31 Posted by: Hour of the Wolf at March 16, 2025 04:18 PM (VNX3d)

Thanks very much . I did appreciate them😊

Posted by: FenelonSpoke at March 16, 2025 04:20 PM (Xc4Fw)

32 Posted by: Helena Handbasket at March 16, 2025 04:18 PM (Vqx30)

Great! Have a nice dinner,

Posted by: FenelonSpoke at March 16, 2025 04:21 PM (Xc4Fw)

33 I love seafood, but I limit it to actual “sea” food. Gotta be salt water fish, I don’t care much for the freshwater cousins.

Posted by: Tom Servo at March 16, 2025 04:19 PM

If you can get freshwater yellow perch that might change your mind. Best tasting fish I have ever eaten hands down, and I have eaten seafood all over the world. It is very expensive unless you live near the Great Lakes though.

Posted by: Mister Scott (Formerly GWS) at March 16, 2025 04:22 PM (e5NfL)

34 >>> 30
==
Yes...I did try to get him to eat something healthy for a snack when I found out b/c I hadn't planned on him killing the dinner 2 hours later...today, I planned...
Posted by: Nova Local at March 16, 2025 04:19 PM (exHjb)

I admit I've thought about doing the "limited hours" thing myself, but I do almost all of the grocery shopping and cooking. Figuring out how to cram whatever-is-enough calories into dinner and maybe snacks is why I haven't tried it yet.

Posted by: Helena Handbasket at March 16, 2025 04:22 PM (Vqx30)

35 Any suggestions?

Ugh. I'll pass.

Posted by: Notorious BFD at March 16, 2025 04:24 PM (mH6SG)

36 That is the deglazing of the pork chops! I seared them, then finished them in a warm oven. I deglazed with white wine, some minced shallots, and a sprig of thyme. When it was reduced a bit I added some Dijon mustard, then a couple of splashes of heavy cream. And that's it! Easy and delicious.

I like to cook, but this is getting close to food faggotry.

Posted by: Miklos blames the French, including the Treaty of Trianon at March 16, 2025 04:24 PM (I8gAO)

37 Is that a baguette in your pants...

Posted by: Mae West at March 16, 2025 04:25 PM (63Dwl)

38 Damn...dat marrow!

Posted by: RedMindBlueState at March 16, 2025 04:26 PM (Wnv9h)

39 My daughter is becoming a better cook day by day, but she did find out she still needs a little mom support.

She was trying to make homemade paczki this week. And she had a great looking (and milk/nut free dough) and was getting set to fry them. I got her the candy thermometer that stays in the oil pot and told her to carefully watch the temp and that I thought her dough was too big and it would never cook through.

1st attempt - burnt to a crisp and completely raw inside. She actually put the thermo back in (she had taken it out) and it was 150 degrees higher...2nd attempt, better, but still raw inside and was gonna burn. 3rd attempt, we split everything in half and rerolled...almost done while tan (I showed her how to stick through the center to see if done on dough) and tossed back in to finish. The rest perfect, and they were the bomb, even if 20% were tossed.

As I've said here before, the only difference between a good and great cook is the great cook can identify and solve problems, so they are more consistent...not better.

Posted by: Nova Local at March 16, 2025 04:27 PM (exHjb)

40 In egg world, my areas, sans Trader Joe's, is still trying to hold the high price.

Skipped them at Aldi's yesterday ($6 - c'mon, you can't let Trader Joe's show you up)

Odd, because Aldi's owns Trader Joe's.

Posted by: Miklos , is a puzzlement at March 16, 2025 04:27 PM (I8gAO)

41 I have been doing one large meal a day for years but the meal is at lunch. I will have some fruit and/or cheese along with wine in the evening.

Posted by: Ben Had at March 16, 2025 04:27 PM (j6NlC)

42 I love seafood, but I limit it to actual “sea” food. Gotta be salt water fish, I don’t care much for the freshwater cousins.
Posted by: Tom Servo at March 16, 2025 04:19 PM

Trout. Smoked, or meunier with a brown butter sauce.

Posted by: RedMindBlueState at March 16, 2025 04:28 PM (Wnv9h)

43 "Any suggestions?"

Where's the steak?

Posted by: fd at March 16, 2025 04:28 PM (vFG9F)

44 34 >>> 30
==
Yes...I did try to get him to eat something healthy for a snack when I found out b/c I hadn't planned on him killing the dinner 2 hours later...today, I planned...
Posted by: Nova Local at March 16, 2025 04:19 PM (exHjb)

I admit I've thought about doing the "limited hours" thing myself, but I do almost all of the grocery shopping and cooking. Figuring out how to cram whatever-is-enough calories into dinner and maybe snacks is why I haven't tried it yet.
Posted by: Helena Handbasket at March 16, 2025 04:22 PM (Vqx30)

High end nutritionists who understand male/female differences believe it's not as good for women as men (and may even be bad for women) b/c our hormonal system releases cortisol much sooner on a fast...just FYI.

Posted by: Nova Local at March 16, 2025 04:28 PM (exHjb)

45 CBD,
Better get a heavy or one of those metal mesh gloves. Otherwise you’ll be able to report on the French method of treating puncture wounds

Posted by: Pete Bog at March 16, 2025 04:28 PM (4EISn)

46 That looks like something not near worth the $60 they charge for it.

Posted by: fd at March 16, 2025 04:29 PM (vFG9F)

47 I have been doing one large meal a day for years but the meal is at lunch. I will have some fruit and/or cheese along with wine in the evening.
Posted by: Ben Had

Drinkin' wine spo-dee-o-dee drinkin' wine
Wine spo-dee-o-dee drinkin' wine
Wine spo-dee-o-dee drinkin' wine
Pass that bottle to me

Now I've got a nickel, honey, you got a dime
Let's get together, gonna have a little wine
I buy it by the gallon I buy it by the quart
When you buy blackberry now you're doin' things smart

Posted by: Miklos recalling Sticks McGee from 1949 at March 16, 2025 04:30 PM (I8gAO)

48 >>> 44
==
High end nutritionists who understand male/female differences believe it's not as good for women as men (and may even be bad for women) b/c our hormonal system releases cortisol much sooner on a fast...just FYI.
Posted by: Nova Local at March 16, 2025 04:28 PM (exHjb)

Ah, good to know. It's not like I *need* to use this particular method as I've had success with keto.

Posted by: Helena Handbasket at March 16, 2025 04:30 PM (Vqx30)

49 Lib little sis is in Philadelphia and had breakfast at Koch's Deli because I raised her right.

Posted by: San Franpsycho at March 16, 2025 04:30 PM (RIvkX)

50 Aldi does not own Trader Joe's. They are two separate entities with common roots - the Albrecht brothers in Germany.
Pretty cool story. They split over the decision to carry tobacco products.

Posted by: Quarter Twenty at March 16, 2025 04:31 PM (dg+HA)

51 >>> 41 I have been doing one large meal a day for years but the meal is at lunch. I will have some fruit and/or cheese along with wine in the evening.
Posted by: Ben Had at March 16, 2025 04:27 PM (j6NlC)

This doesn't sound bad either.

Posted by: Helena Handbasket at March 16, 2025 04:31 PM (Vqx30)

52 Bone marrow used to be a poverty level type delicacy easily overlooked by almost everybody but my father who was a butcher.

My father, the butcher, also made the finest steak tartare. I've never bought marrow at a restaurant, but it is magnificent in a dish and on fresh bread.

Posted by: Rev Wishbone at March 16, 2025 04:31 PM (fY84s)

53 Not into bone marrow which is why my MiL makes me Osso Buco, she gets my bones.
/phrasing

Posted by: San Franpsycho at March 16, 2025 04:33 PM (RIvkX)

54 Aldi does not own Trader Joe's. They are two separate entities with common roots - the Albrecht brothers in Germany.
Pretty cool story. They split over the decision to carry tobacco products.
Posted by: Quarter Twenty

The brothers split Aldi into Nord and Sud in Germany. Aldi Sud, through a "foundation", bought Trader Joe's. Aldi Sud is the one with stores in the US.

Posted by: Pedantic Miklos at March 16, 2025 04:33 PM (I8gAO)

55 45 CBD,
Better get a heavy or one of those metal mesh gloves. Otherwise you’ll be able to report on the French method of treating puncture wounds
Posted by: Pete Bog

Huh? I just use a heavy dishtowel to hold the oyster while shucking. Never had a problem.

Are you saying he’s a retard?

Posted by: nurse ratched at March 16, 2025 04:34 PM (mT+6a)

56 My father, the butcher, also made the finest steak tartare. I've never bought marrow at a restaurant, but it is magnificent in a dish and on fresh bread.
Posted by: Rev Wishbone

I like steak tartare, but the way I learned in Hungary is different than what everybody says.

Posted by: Miklos trusts the Hungarian grandmas at March 16, 2025 04:35 PM (I8gAO)

57

8-hour time-restricted eating linked to a 91% higher risk of cardiovascular death

https://t.ly/o4Tbw

Posted by: Bertram Cabot, Jr. at March 16, 2025 04:36 PM (63Dwl)

58 What's not to like about bone marrow???

Posted by: Biden's Dog sniffs a whole lotta malarkey, at March 16, 2025 04:36 PM (nWjb6)

59 Just beefy?

Posted by: Tom Servo at March 16, 2025 04:05 PM (T+ixL)

Rich and with a great mouth feel. It's like you are eating the fat from a rib steak but without the greasiness. It's delicious!

Posted by: CharlieBrown'sDildo at March 16, 2025 04:36 PM (L5An7)

60 39. I would appreciate that paczki recipe - I love those! But every recipe I've seen has milk/butter in the recipe. I'm grateful your daughter is adventurous in trying to make things you can enjoy - that is such an act of love!

Posted by: moki at March 16, 2025 04:37 PM (wLjpr)

61 But have you had any croissants yet?

Posted by: bluebell at March 16, 2025 04:07 PM (79pEw)

Not yet, but the baguettes are spectacular!

Posted by: CharlieBrown'sDildo at March 16, 2025 04:37 PM (L5An7)

62 I like to cook, but this is getting close to food faggotry.
Posted by: Miklos blames the French, including the Treaty of Trianon at March 16, 2025 04:24 PM (I8gAO)
====

It was the "minced shallots" wasn't it?

Posted by: San Franpsycho at March 16, 2025 04:37 PM (RIvkX)

63 Huh? I just use a heavy dishtowel to hold the oyster while shucking. Never had a problem.

Are you saying he’s a retard?
Posted by: nurse ratched at March 16, 2025 04:34 PM (mT+6a)

Maybe he’s not the only retard?

I thought you had your pet sea otter crack them on its belly for you.

Posted by: Pete Bog at March 16, 2025 04:38 PM (4EISn)

64 It's yukky.

Posted by: San Franpsycho at March 16, 2025 04:38 PM (RIvkX)

65 Dildo's in the Bone Zone!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 16, 2025 04:38 PM (kpS4V)

66 Huh? I just use a heavy dishtowel to hold the oyster while shucking. Never had a problem.

Are you saying he’s a retard?
Posted by: nurse ratched at March 16, 2025 04:34 PM (mT+6a)

Maybe he’s not the only retard?

I thought you had your pet sea otter crack them on its belly for you.
Posted by: Pete Bog at March 16, 2025 04:38 PM (4EISn)

If she did, she'd have to share.

Posted by: Hour of the Wolf at March 16, 2025 04:39 PM (VNX3d)

67 Bone marrow is a great source of iron if one is anemic. Better tasting than liver too!

Posted by: Ciampino - umlauted purple at March 16, 2025 04:39 PM (KjLnc)

68 Diogenes, bone marrow is extremely tasty!

Posted by: Angzarr the Cromulent at March 16, 2025 04:39 PM (XMwZJ)

69 Guga calls bone marrow the butter of the gods.

Posted by: Northernlurker , Maple Syrup MAGA at March 16, 2025 04:40 PM (kTd/k)

70 Tomato passata today!

Posted by: mrp at March 16, 2025 04:03 PM (rj6Yv)

Where are you getting good fresh tomatoes?
Posted by: CharlieBrown'sDildo at March 16, 2025 04:05 PM (L5An7)

The label sez "Mexico". I don't know if they're good or fresh, I just want to learn how to use the food mill. The results, I hope, will be better than the stuff in a Prego jar.

Posted by: mrp at March 16, 2025 04:40 PM (rj6Yv)

71 Tonight is Orange Beef with jasmine rice.

Posted by: San Franpsycho at March 16, 2025 04:40 PM (RIvkX)

72 It was the "minced shallots" wasn't it?
Posted by: San Franpsycho

"Mincing shallot" has been added to the AoS Handbook of Calumny and Insult

Posted by: Miklos increases his Word Power at March 16, 2025 04:40 PM (I8gAO)

73 57

8-hour time-restricted eating linked to a 91% higher risk of cardiovascular death

https://t.ly/o4Tbw
Posted by: Bertram Cabot, Jr. at March 16, 2025 04:36 PM (63Dwl)

Some things you fight, some things you let folks find out for themselves.

Honestly, for men, I think a lot of that risk is b/c they eat garbage in the 8 hours b/c they think they can...and only have 1 healthy meal vs folks normal 3...

Posted by: Nova Local at March 16, 2025 04:41 PM (exHjb)

74 I've roasted beef bones for bone broth before, and the marrow-ier the better, supposedly for health. I find it to be squishy weirdness to eat by itself. I was told to boil the bones and skim the foam before roasting them to remove residue. It's also not easy to find local suppliers for actual beef bones with a good amount of marrow (and remaining bits of meat) on them.

Posted by: Lady in Black at March 16, 2025 04:42 PM (qBdHI)

75 Eggs were about three bucks a dozen at my local Trader Joe's.

I jumped the gun and made the corned beef today.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 16, 2025 04:42 PM (kpS4V)

76 60 39. I would appreciate that paczki recipe - I love those! But every recipe I've seen has milk/butter in the recipe. I'm grateful your daughter is adventurous in trying to make things you can enjoy - that is such an act of love!
Posted by: moki at March 16, 2025 04:37 PM (wLjpr)

I'll ask here when she gets back and put it up next week - I do know she used eggs, so if that's a no go, it probably still wouldn't work...

And we did a mix of blackberry and raspberry jam (where again, mom with using the metal icing tip and piping bag saved that concept, too)...

Posted by: Nova Local at March 16, 2025 04:43 PM (exHjb)

77 I like to cook, but this is getting close to food faggotry.

Posted by: Miklos blames the French, including the Treaty of Trianon at March 16, 2025 04:24 PM (I8gAO)

It's a fucking simple pan sauce.

If that is food faggotry, maybe you are compensating.

Posted by: CharlieBrown'sDildo at March 16, 2025 04:44 PM (L5An7)

78 It's also not easy to find local suppliers for actual beef bones with a good amount of marrow (and remaining bits of meat) on them.
Posted by: Lady in Black

Publix sometimes has soup bones with meat and marrow.

Posted by: Miklos is not shy about asking, sometimes just ask at March 16, 2025 04:44 PM (I8gAO)

79 20 I’ve never tried marrow. Never will. Conceptually it bothers me.

Posted by: Disinterested FDA Director at March 16, 2025 04:16 PM (l3YAf)

Yeah. There are lots of foods that I won't consider, just because of the ick factor. Bone marrow is one of them. If I ever find myself literally starving, I'll expand my horizons, but for now, I don't have to, so I ain't.

Posted by: Dash my lace wigs! at March 16, 2025 04:45 PM (OX9vb)

80 74 I've roasted beef bones for bone broth before, and the marrow-ier the better, supposedly for health. I find it to be squishy weirdness to eat by itself. I was told to boil the bones and skim the foam before roasting them to remove residue. It's also not easy to find local suppliers for actual beef bones with a good amount of marrow (and remaining bits of meat) on them.
Posted by: Lady in Black at March 16, 2025 04:42 PM (qBdHI)

HMart sells bones of all types here...might be worth a check (I know I've bought neck and back bones for stews before)...

Posted by: Nova Local at March 16, 2025 04:45 PM (exHjb)

81 The brothers split Aldi into Nord and Sud in Germany. Aldi Sud, through a "foundation", bought Trader Joe's. Aldi Sud is the one with stores in the US.
Posted by: Pedantic Miklos at March 16, 2025 04:33 PM (I8gAO)

Aldi Nord is the owner of TJs.

Posted by: Disinterested FDA Director at March 16, 2025 04:45 PM (l3YAf)

82 Sea otters eat one third of their body weight in fresh seafood every day.

That would be a very expensive pet.

Posted by: nurse ratched at March 16, 2025 04:45 PM (m3rAb)

83 Otherwise you’ll be able to report on the French method of treating puncture wounds

Posted by: Pete Bog at March 16, 2025 04:28 PM (4EISn)

I use the heavy towel method and I haven't injured myself yet.

But give me time!

Posted by: CharlieBrown'sDildo at March 16, 2025 04:47 PM (L5An7)

84 The brothers split Aldi into Nord and Sud in Germany. Aldi Sud, through a "foundation", bought Trader Joe's. Aldi Sud is the one with stores in the US.
Posted by: Pedantic Miklos at March 16, 2025 04:33 PM (I8gAO)

Aldi Nord is the owner of TJs.
Posted by: Disinterested FDA Director

*checks compass*

Close enough

Posted by: Miklos is RONG??!!! at March 16, 2025 04:47 PM (I8gAO)

85 The main reason European food prices are so reasonable is that European agriculture is heavily subsidized by European taxpayers. Not only are direct taxes (VAT and so forth) keeping food prices lower, tariffs on foreign imports are in place to protect European food producers from the dreaded Yankees, South Americans, and Australians.

Posted by: mrp at March 16, 2025 04:47 PM (rj6Yv)

86 Made beef stock in the Instant Pot for the first time. I’m hooked. Much easier, faster and frankly better outcome. It darnnnear gelatin it so full of collagen.

Highly recommended

Posted by: Pete Bog at March 16, 2025 04:47 PM (4EISn)

87 the only difference between a good and great cook is the great cook can identify and solve problems, so they are more consistent...not better.

Posted by: Nova Local at March 16, 2025 04:27 PM (exHjb)

Then you have never had the cooking of a great cook.

Posted by: CharlieBrown'sDildo at March 16, 2025 04:49 PM (L5An7)

88 What is the thing about eating oysters in certain months. I can't remember if it is months with or without r's.

Posted by: Ben Had at March 16, 2025 04:50 PM (j6NlC)

89 Ah, good to know. It's not like I *need* to use this particular method as I've had success with keto.
Posted by: Helena Handbasket at March 16, 2025 04:30 PM (Vqx30)

I have had far more success with keto than with intermittent fasting.

Posted by: Dash my lace wigs! at March 16, 2025 04:50 PM (OX9vb)

90 Eating straight marrow is like eating a slab of butter. Pass. As a spread it’s good, although I always found the taste a bit off.

Mustard BBQ is my favorite. South Carolina FTW. Some great mustards and mustard sauces in Germany.

Posted by: Elric Blade at March 16, 2025 04:50 PM (LsSGw)

91
And we did a mix of blackberry and raspberry jam (where again, mom with using the metal icing tip and piping bag saved that concept, too)...

Posted by: Nova Local at March 16, 2025 04:43 PM (exHjb)

Rose was predominant in Warsaw, and personally, ick. But one place near our home had raspberry paczki, and they were excellent. blackberry and raspberry together sounds perfect!!

Posted by: moki at March 16, 2025 04:51 PM (wLjpr)

92 Lived in the French speaking region of Switzerland last summer. Yes stores are tiny, selection limited, hours even more so, generally 9 to noon and 2 to 5. Meat was very high priced but what you got was excellent. Yes to the bread and cheese, Eggs dearer even than USA today, sold by the each. Tiny fridge so almost daily shopping. Fresh Veggies and Fruits only by the season. We made our menu by what was in store. Smaller portions but full of flavor. Wine with every meal, good wine cheap, great wine not very expensive. Amazing how full you can feel after a small meal that you take time to savor. Dinner was always two hours long, enough to finish the wine with a sweet confection to top it off.

Posted by: Harry Case at March 16, 2025 04:51 PM (I3R+4)

93 The Paolo, how you say, he need no bread down his pants

Posted by: Elric Blade at March 16, 2025 04:51 PM (LsSGw)

94 >>I love seafood, but I limit it to actual “sea” food. Gotta be salt water fish, I don’t care much for the freshwater cousins.

Fresh caught tuna or Mahi is hard to eat.

Posted by: JackStraw at March 16, 2025 04:51 PM (LkLld)

95 What is the thing about eating oysters in certain months. I can't remember if it is months with or without r's.
Posted by: Ben Had

Two reasons-

Before refrigeration, the non-R months (May, June, July, August) meant they were likely to go bad in warm months.

Mainly, it is because oysters reproduce during the warm months, and oysters are not so plump while intent on making more oysters.

Posted by: Miklos is one bad mother of a shucker at March 16, 2025 04:53 PM (I8gAO)

96 I love seafood, but I limit it to actual “sea” food. Gotta be salt water fish, I don’t care much for the freshwater cousins.

That's a shame. You're missing out on some really good eatin'.

Posted by: Notorious BFD at March 16, 2025 04:54 PM (mH6SG)

97 87 the only difference between a good and great cook is the great cook can identify and solve problems, so they are more consistent...not better.

Posted by: Nova Local at March 16, 2025 04:27 PM (exHjb)

Then you have never had the cooking of a great cook.
Posted by: CharlieBrown'sDildo at March 16, 2025 04:49 PM (L5An7)

Oh, I have...I've had Top Chefs from the show cook for me. But what they do isn't "better" - maybe cut cleaner, or presented more artistically, or used way more expensive ingredients, but not "better" than what a good home chef could do.

I used to love going to high end places as my birthday gift pre-allergies (and even a little post). I've had both Voltaggio brothers cook for me, Jaime Tran (who came out for pictures) cook for me (okay, she did handle my allergies), Jose Andres, etc...they were great meals. But if I wanted to put in the time, effort, and money, I could steal their ideas and repeat the taste, if not the presentation and art.

Posted by: Nova Local at March 16, 2025 04:54 PM (exHjb)

98 I'm on a seafood diet, I see food and I eat it.

Posted by: Ciampino - another one bites the crust at March 16, 2025 04:55 PM (KjLnc)

99 love seafood, but I limit it to actual “sea” food. Gotta be salt water fish, I don’t care much for the freshwater cousins.

That's a shame. You're missing out on some really good eatin'.
Posted by: Notorious BFD at March 16, 2025 04:54 PM (mH6SG)
———

Walleye is one of my favs. Good lake trout too.

Posted by: Elric Blade at March 16, 2025 04:55 PM (LsSGw)

100 It's also not easy to find local suppliers for actual beef bones with a good amount of marrow (and remaining bits of meat) on them.
Posted by: Lady in Black

My local Kroger has recently started carrying marrow bones in the frozen section, both cylindrical and "canoe cut," which is lengthwise down the center. They are next to the frozen hamburger patties, frozen sausage, and that kind of thing.

We buy them, but for the dogs. The dogs think they're the greatest thing ever.

Posted by: Dash my lace wigs! at March 16, 2025 04:56 PM (OX9vb)

101 I've been watching utoob videos of chef brian lagerstrom, and I've found his techniques to be relatively simple, but definitely worth the payout.

Made grilled filet mignon on Friday, marinated briefly in olive oil, garlic, mirin s and p, with roasted potatoes, broccoli and zucchini. Holy cow, that was divine! Then last night, tried a new souvlaki recipe marinating chicken breasts in olive oil, garlic, parsley, lemon juice and dijon mustard and grilling them. Served with homemade pita, hummus, tzatziki and salad- also bomb. Fresh ingredients made such a difference in the taste of food!

Posted by: moki at March 16, 2025 04:57 PM (wLjpr)

102 Walleye is one of my favs. Good lake trout too.

Bingo.

Posted by: Notorious BFD at March 16, 2025 04:57 PM (mH6SG)

103 The Paolo, how you say, he need no bread down his pants
Posted by: Elric Blade

Then what does your turtle eat?

Posted by: callbacks! at March 16, 2025 04:57 PM (DgGvY)

104 Diogenes, bone marrow is extremely tasty!
Posted by: Angzarr the Cromulent at March 16, 2025 04:39 PM (XMwZJ)

I'll take your word for it. But to 9 year old Diogenes, ick.

Posted by: Diogenes at March 16, 2025 04:58 PM (W/lyH)

105
That's a shame. You're missing out on some really good eatin'.
Posted by: Notorious BFD at March 16, 2025 04:54 PM (mH6SG)

I've heard that Door County (WI) fish boils are pretty good.

Posted by: mrp at March 16, 2025 04:59 PM (rj6Yv)

106 The marrow looks delicious! Been a long time since I've had that. Didn't have a bad meal in Paris.
Junior home for a day and requested baked chicken and a Greek salad.

Posted by: scampydog at March 16, 2025 04:59 PM (41CYW)

107 I'd probably draw the line at eating horse marrow.

Posted by: mrp at March 16, 2025 05:00 PM (rj6Yv)

108 Junior home for a day and requested baked chicken and a Greek salad.
Posted by: scampydog

Requested or suggested?

Isn't it nice when the kids do the cooking?

Posted by: Maitre d'Miklos at March 16, 2025 05:01 PM (I8gAO)

109 95 What is the thing about eating oysters in certain months. I can't remember if it is months with or without r's.
Posted by: Ben Had

Two reasons-

Before refrigeration, the non-R months (May, June, July, August) meant they were likely to go bad in warm months.

Mainly, it is because oysters reproduce during the warm months, and oysters are not so plump while intent on making more oysters.
Posted by: Miklos is one bad mother of a shucker at March 16, 2025 04:53 PM (I8gAO)
***

So...some months for loving oysters and some for oyster loving!

Posted by: Diogenes at March 16, 2025 05:01 PM (W/lyH)

110 HMart sells bones of all types here...might be worth a check (I know I've bought neck and back bones for stews before)...
Posted by: Nova Local at March 16, 2025 04:45 PM

That reminds me...I need to do an H-Mart run soon.

Posted by: RedMindBlueState at March 16, 2025 05:01 PM (Wnv9h)

111 29 I love seafood, but I limit it to actual “sea” food. Gotta be salt water fish, I don’t care much for the freshwater cousins.

Posted by: Tom Servo at March 16, 2025 04:19 PM (T+ixL)
----
Our 4 African cats (in Africa) would not eat fresh water fish but devoured marine fish and mostly lived off pilchards. Once our pastor brought me a large lake fish, probably just short of 2 feet. I tried it raw, boiled, roasted, and fried. Nope not eating that. The smellier the fish the better and marine fish are more stinky.

Posted by: Ciampino - another one bites the crust at March 16, 2025 05:02 PM (KjLnc)

112 What is the thing about eating oysters in certain months. I can't remember if it is months with or without r's.
Posted by: Ben Had at March 16, 2025 04:50 PM

As P.J. O'Rourke put it, never serve oysters in a month without a paycheck.

Posted by: RedMindBlueState at March 16, 2025 05:03 PM (Wnv9h)

113 Isn't it nice when the kids do the cooking?
Posted by: Maitre d'Miklos
--------
Heh.

Posted by: scampydog at March 16, 2025 05:03 PM (41CYW)

114 Hubbymayhem is dressing the flank steak by brushing on some olive oil then seasoning with salt, pepper, and a Cajun seasoning mix. Then it goes in the oven on a broiler pan. The potato salad is in the fridge. Bread and butter if anyone wants some. No it isn't any fancy, artisan bread. Just old school Bunny bread.

Not a big fancy meal. But plenty of what we've got.

Posted by: Madame Mayhem (uppity wench) at March 16, 2025 05:04 PM (4XwPj)

115 So...some months for loving oysters and some for oyster loving!
Posted by: Diogenes

In Louisiana they say-

Eat shrimp, live longer

Eat oysters, love longer

Posted by: Miklos has yet to meet an oyster he didn't like at March 16, 2025 05:04 PM (I8gAO)

116 Tomorrow is St Paddy’s but we did the classic dinner yesterday. Corned beef was good but not great. Didn’t have time to cook long enough to really break down the collagen, so it was tougher than the ideal. Still tasty.

Posted by: Elric Blade at March 16, 2025 05:04 PM (LsSGw)

117 Our 4 African cats (in Africa) would not eat fresh water fish but devoured marine fish and mostly lived off pilchards. Once our pastor brought me a large lake fish, probably just short of 2 feet. I tried it raw, boiled, roasted, and fried. Nope not eating that. The smellier the fish the better and marine fish are more stinky.
Posted by: Ciampino - another one bites the crust at March 16, 2025 05:02 PM (KjLnc)

My grandmother's idea of a piscine delicacy was picking up a tray of smoked chubs at the local supermarket. Not bad, and being related to carp, I'm betting properly prepared smoked carp is tasty, too.

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

118 Didn’t have time to cook long enough to really break down the collagen, so it was tougher than the ideal. Still tasty.

Posted by: Elric Blade at March 16, 2025 05:04 PM (LsSGw)

I have done that also. Brisket is such a nice beefy cut that it's tough to screw up.

Unless you are smoking it!

Posted by: CharlieBrown'sDildo at March 16, 2025 05:07 PM (L5An7)

119 PET PEEVES ... Looks like I'll have one less of these come Mother's Day ... I buy many herbs and spices in those 7-inch tall containers and am always annoyed when they're almost empty (because my measuring spoons handles are only 4 inches long) ... Well, it might not be news to some of you, but I was recently delighted to discover long-handled versions -- in lengths of 7 inches, 10 inches, even 14 inches -- and increments from 1/4 teaspoon to 1 tablespoon ... And if the kids don't act on these as gift suggestions for some reason, I will definitely order them myself ... BTW, the ones I saw are made by Vollrath and are available from many restaurant supply companies.

Posted by: Kathy at March 16, 2025 05:07 PM (qpw89)

120 If you can get freshwater yellow perch that might change your mind. Best tasting fish I have ever eaten hands down, and I have eaten seafood all over the world. It is very expensive unless you live near the Great Lakes though.
Posted by: Mister Scott (Formerly GWS) at March 16, 2025 04:22

Had some great perch in the UP. Stayed on Lake Gogebic, home to jumbo yellow perch, all 10 of the biggest caught in MI came from that lake.

One resort had perch in their breakfast special. IIRC it was perch, hash browns, eggs, sausage and an Old Milwaukee!

Posted by: Farmer at March 16, 2025 05:09 PM (55Qr6)

121 One resort had perch in their breakfast special. IIRC it was perch, hash browns, eggs, sausage and an Old Milwaukee!
Posted by: Farmer

"I'll have the special. Can I get change for the cigarette machine?"

Posted by: Miklos breakfasts like a Champion at March 16, 2025 05:12 PM (I8gAO)

122 I have done that also. Brisket is such a nice beefy cut that it's tough to screw up.

Unless you are smoking it!
Posted by: CharlieBrown'sDildo at March 16, 2025 05:07 PM (L5An7)

That’s called barbecue. It’s America’s greatest food innovation. Have the French turned you communist so quickly?

Posted by: Disinterested FDA Director at March 16, 2025 05:14 PM (l3YAf)

123 if I wanted to put in the time, effort, and money, I could steal their ideas and repeat the taste, if not the presentation and art.
Posted by: Nova Local at March 16, 2025 04:54 PM (exHjb)

I wanted to present a Michelin Star meal for my wife. I ducked out of the house for a year at the Culinary academy then three training in the south of France. She hadn't even noticed I was gone. Sent me out to get pizza.

Posted by: Pete Bog at March 16, 2025 05:14 PM (/fNML)

124 >>One resort had perch in their breakfast special. IIRC it was perch, hash browns, eggs, sausage and an Old Milwaukee!

When I was a kid friends of my parents had a family camp on a lake in the Adirondacks. It was originally built and owned by the father of the wife and he would occasionally drop by while we were there.

He was an avid fisherman and trout was was his thing. He would take me out early in the morning to fish. It was often on the breakfast menu when he was there.

Sadly, beer was not on the menu at the kid's table.

Posted by: JackStraw at March 16, 2025 05:14 PM (LkLld)

125 For those who have the 29 cents/lb cabbage, and hate it boiled, don't want another creamy raw salad, and don't want to roast it...

Try it the Mexican slaw way...

Shred the cabbage into tiny pieces. Add green onion and cilantro to taste. Make a dressing out of lime juice, lime zest (this is my add - I like it sour), honey, olive oil, salt, pepper, and a touch of garlic and cumin. Add it and let it rest at least 30-60 minutes. Divine as a side for almost anything (we did beef, potato, and cabbage yesterday with burgers, baked fries, and this salad)...folks devoured 2lbs of cabbage worth...

Offshoot of the recipe here - great for fish tacos, too https://midwestfoodieblog.com/5-minute-cilantro-lime-slaw/

PS - My ratio of oil/honey/juice does not match, but I always go light on oil...

Posted by: Nova Local at March 16, 2025 05:16 PM (exHjb)

126 7 Bone marrow???
Nope! Not.gonna happen.
Posted by: Diogenes at March 16, 2025 04:06 PM (W/lyH)
-----------------------------

I'm with you on that. Maybe plop in a pot with celery, white onions, carrots etc. and make a nice stock, but ain't eating that solo.

Posted by: Orson at March 16, 2025 05:20 PM (dIske)

127 Perch is great eating.

Posted by: Mr Aspirin Factory, red heifer owner at March 16, 2025 05:20 PM (AvNuR)

128 61 But have you had any croissants yet?

Posted by: bluebell at March 16, 2025 04:07 PM (79pEw)

Not yet, but the baguettes are spectacular!

Posted by: CharlieBrown'sDildo at March 16, 2025 04:37 PM (L5An7)
----
It became customary in Italy (50-60s) to serve croissants with butter and preserves for breakfast in a pensione. Didn't like that bread. I would have preferred the heavier bread such as a filone or a pagniotta.
Now baguettes .... hey French bread like Jimmy John's is great.

Posted by: Ciampino - another one bites the crust at March 16, 2025 05:20 PM (KjLnc)

129 Shred the cabbage into tiny pieces. Add green onion and cilantro to taste. Make a dressing out of lime juice, lime zest (this is my add - I like it sour), honey, olive oil, salt, pepper, and a touch of garlic and cumin. Add it and let it rest at least 30-60 minutes. Divine as a side for almost anything (we did beef, potato, and cabbage yesterday with burgers, baked fries, and this salad)...folks devoured 2lbs of cabbage worth...

Offshoot of the recipe here - great for fish tacos, too https://midwestfoodieblog.com/5-minute-cilantro-lime-slaw/

PS - My ratio of oil/honey/juice does not match, but I always go light on oil...
Posted by: Nova Local at March 16, 2025 05:16 PM (exHjb)

Sounds really good! Basically similar to vinegar slaw.

Posted by: Disinterested FDA Director at March 16, 2025 05:23 PM (l3YAf)

130 Have the French turned you communist so quickly?

Posted by: Disinterested FDA Director at March 16, 2025 05:14 PM (l3YAf)

Never!

I'll eat their food and drink their wine, but if one of them gets all pissy about my politics I will simply ask, "how's your German?"

And when he answers that he doesn't speak German, I will say, "you're welcome."

Posted by: CharlieBrown'sDildo at March 16, 2025 05:23 PM (L5An7)

131 Posted by: Nova Local at March 16, 2025 05:16 PM (exHjb)

I'm not a fan of mayo-based or sweet coleslaw. That cilantro lime coleslaw sounds delicious. Thanks for sharing.

Posted by: ScaryMary at March 16, 2025 05:24 PM (i/l90)

132 If anyone is looking for good cabbage recipes, ask MisHum. He has sent me a few good ones!

Posted by: CharlieBrown'sDildo at March 16, 2025 05:25 PM (L5An7)

133 This is the food thread but you are warned .......

Insane video shows NYC man eating a RAT on the street: 'This is f***ing unbelievable'

https://mol.im/a/14504429

Posted by: Ciampino - another one bites the crust at March 16, 2025 05:27 PM (KjLnc)

134 mmmm.... Oysters....

Sea Scallops are my favorite.

Posted by: jsg at March 16, 2025 05:27 PM (UJ+K5)

135 Eat oysters, love longer
Posted by: Miklos has yet to meet an oyster he didn't like at March 16, 2025 05:04 PM (I8gAO)

Sure. That should work out nicely. When I'm not barfing. I eat oysters and I get sick as a dog.

Posted by: Madame Mayhem (uppity wench) at March 16, 2025 05:28 PM (4XwPj)

136 There are no good Cabbage recipes.

Posted by: jsg at March 16, 2025 05:28 PM (UJ+K5)

137 I'm not a fan of mayo-based or sweet coleslaw. That cilantro lime coleslaw sounds delicious. Thanks for sharing.
Posted by: ScaryMary at March 16, 2025 05:24 PM (i/l90)

Same. Gonna try that.

Posted by: Dash my lace wigs! at March 16, 2025 05:29 PM (OX9vb)

138 Sea Scallops are my favorite!

Posted by: jsg at March 16, 2025 05:27 PM (UJ+K5)

Oh yes!

Local NJ ones are superb. And pricey.

Posted by: CharlieBrown'sDildo at March 16, 2025 05:29 PM (L5An7)

139 Golf is back on after a four hour weather delay. Supper is baked onions, baked potatoes,steak and salad.
Had been timing for end of golf march, but looks like I'll be chowing down over the last couple of holes.

Posted by: From about That Time at March 16, 2025 05:30 PM (n4GiU)

140
Offshoot of the recipe here - great for fish tacos, too https://midwestfoodieblog.com/5-minute-cilantro-lime-slaw/

PS - My ratio of oil/honey/juice does not match, but I always go light on oil...
Posted by: Nova Local at March 16, 2025 05:16 PM (exHjb)

Sounds really good! Basically similar to vinegar slaw.
Posted by: Disinterested FDA Director at March 16, 2025 05:23 PM (l3YAf)

Yes, but if you have someone who doesn't eat vinegar, it works...and I will say, I myself might prefer the lime version b/c I'm a huge fan of the citrus fruits I can have (grapefruit, I miss you!)...

Posted by: Nova Local at March 16, 2025 05:30 PM (exHjb)

141 133 This is the food thread but you are warned .......

Insane video shows NYC man eating a RAT on the street: 'This is f***ing unbelievable'

https://mol.im/a/14504429
Posted by: Ciampino - another one bites the crust at March 16, 2025 05:27 PM (KjLnc)

He's taping his tryout video for the next season of Alone.

Posted by: Nova Local at March 16, 2025 05:31 PM (exHjb)

142 Oh yes!

Local NJ ones are superb. And pricey.
Posted by: CharlieBrown'sDildo at March 16, 2025 05:29 PM (L5An7)

They should be as wide as the fork and take 2 minutes to chew properly. Mostly because you don't want it to end.

Posted by: jsg at March 16, 2025 05:32 PM (UJ+K5)

143 What's the microwave burrito situation there in France?

Posted by: Weasel at March 16, 2025 05:33 PM (lG3Q4)

144 ----
Our 4 African cats (in Africa) would not eat fresh water fish but devoured marine fish and mostly lived off pilchards. Once our pastor brought me a large lake fish, probably just short of 2 feet. I tried it raw, boiled, roasted, and fried. Nope not eating that. The smellier the fish the better and marine fish are more stinky.
Posted by: Ciampino - another one bites the crust at March 16, 2025 05:02 PM (KjLnc)

My African cats (in Alabama) won’t eat fish at all! They both say it’s disgusting. 🤣

Posted by: Piper at March 16, 2025 05:33 PM (p4NUW)

145 Eat oysters, love longer
Posted by: Miklos has yet to meet an oyster he didn't like at

Vibro, red tide, oyster shuckers with shit on their hands, what's not to love. ( oh, you think the chinese vessels that supply your oysters love your ass? ) HAHAHAAHAHAHA
HAHHAHAHAHAHA

Posted by: weft cut-loop at March 16, 2025 05:33 PM (mlg/3)

146 Have the French turned you communist so quickly?

Posted by: Disinterested FDA Director at March 16, 2025 05:14 PM (l3YAf)

Never!

I'll eat their food and drink their wine, but if one of them gets all pissy about my politics I will simply ask, "how's your German?"

And when he answers that he doesn't speak German, I will say, "you're welcome."
Posted by: CharlieBrown'sDildo at March 16, 2025 05:23 PM (L5An7)
——

I’ll admire their art and fuck their women, too. Very easy to get dates in France. Euro girls really like American guys.

Posted by: Elric Blade at March 16, 2025 05:34 PM (LsSGw)

147 What's the microwave burrito situation there in France?
Posted by: Weasel at March 16, 2025 05:33 PM (lG3Q4)

Le Burrito if you please Messieur!

Messieur P Lapew

Posted by: Pete Bog at March 16, 2025 05:36 PM (/fNML)

148 What's the microwave burrito situation there in France?

Posted by: Weasel at March 16, 2025 05:33 PM (lG3Q4)

Crap. They know some good food, but there are huge holes in their repertoire.

They do have good roasted peanuts though!

Posted by: CharlieBrown'sDildo at March 16, 2025 05:37 PM (L5An7)

149 136 There are no good Cabbage recipes.
Posted by: jsg at March 16, 2025 05:28 PM (UJ+K5)

Cabbage is very versatile. Another way to have it, and I did this week, is in egg roll bowls. This week, it was my 1st ground beef version (b/c Safeway stopped selling ground pork), but it's shredded cabbage, carrot, and green onion sauteed with garlic and ginger in a sesame and olive oil mix. Once the way you like it, toss in some prebrowned and drained ground beef/pork (or even chicken would likely work, but I haven't tried it). Then add soy (and I add a touch of hoison), adjust s&p (I mean, soy, so it shouldn't be much) and some sesame seeds. Serve over rice with some wonton crisps.

Offshoot of this recipe - I don't really follow it, b/c I do meat and veg separate and don't measure - https://www.spendwithpennies.com/egg-roll-in-a-bowl/

Posted by: Nova Local at March 16, 2025 05:37 PM (exHjb)

150 Is muldoon around?

Posted by: Aetius451AD at March 16, 2025 05:40 PM (bss/y)

151 They do have good roasted peanuts though!
Posted by: CharlieBrown'sDildo at March 16, 2025 05:37 PM (L5An7)
-----
Introduce them to boiled peanuts and make a fortune!!

Posted by: Weasel at March 16, 2025 05:41 PM (lG3Q4)

152 For those who hate cabbage, do NOT boil it. If you're gonna boil it and get that limp texture, you might as well go all in, get your immersion blender out, and turn it into a pureed soup, so you get the flavor without the off-putting texture...

Posted by: Nova Local at March 16, 2025 05:42 PM (exHjb)

153 I'm gathering with some friends tomorrow night. Given the calendar, it's gonna be Rueben sandwiches. I've got pastrami, kraut, and cheese that has to be cut with a red military pocket knife.
Someone else has got the rye bread and 1000 island dressing. Pickle spears on the side.

Posted by: Quarter Twenty at March 16, 2025 05:43 PM (dg+HA)

154 My African cats (in Alabama) won’t eat fish at all! They both say it’s disgusting. 🤣
Posted by: Piper at March 16, 2025 05:33 PM

The cat my mother had growing up was smart. She knew when my grandfather started going fishing in the spring, and when he stopped in the fall. In that interval, the furry little shit refused cat food and would only eat the fish he brought home.

Posted by: RedMindBlueState at March 16, 2025 05:44 PM (Wnv9h)

155 Local NJ ones are superb. And pricey.
Posted by: CharlieBrown'sDildo at March 16, 2025 05:29 PM (L5An7)
~~~~~

There are a couple of spots by me where you can buy the scallops right off the boats when they come in.

Posted by: IrishEi at March 16, 2025 05:45 PM (3ImbR)

156 Fried cabbage is my go to for cabbage. Sauteed in bacon grease until it's crisp-tender, not mushy.

Posted by: ScaryMary at March 16, 2025 05:45 PM (i/l90)

157 i’m getting ready to make the best reuben sandwich ever made.

happy early st. patrick’s day

Posted by: 1/2 irish cherries are the best at March 16, 2025 05:45 PM (OXB2b)

158
Why are the streets of Paris lined with trees?

So the Germans can march in the shade.

Posted by: Obligatory at March 16, 2025 05:45 PM (dg+HA)

159 Tomorrow night is corned beef in mustard glaze, boiled cabbage, and boiled tri-color potatoes. With rye bread from the Russian bakery.

Posted by: San Franpsycho at March 16, 2025 05:48 PM (RIvkX)

160 >>There are a couple of spots by me where you can buy the scallops right off the boats when they come in.

Only a couple? Sad.

Posted by: JackStraw at March 16, 2025 05:50 PM (LkLld)

161 For those who hate cabbage, do NOT boil it. If you're gonna boil it and get that limp texture, you might as well go all in, get your immersion blender out, and turn it into a pureed soup, so you get the flavor without the off-putting texture...

IMO, that sounds kinda gross. If you hate cabbage, just avoid it.

Posted by: Notorious BFD at March 16, 2025 05:51 PM (mH6SG)

162 Just made Reubens with leftover corned beef. Was out of Russian dressing but found a simple recipe online.

Will be cooking about 15 more pounds of corned beef tomorrow and I think I won't want to look at it again for at least six months.

Posted by: IrishEi at March 16, 2025 05:52 PM (3ImbR)

163 >>>Only a couple? Sad.
~~~~~

That I can walk to.

Pffft.

Posted by: IrishEi at March 16, 2025 05:53 PM (3ImbR)

164 161 For those who hate cabbage, do NOT boil it. If you're gonna boil it and get that limp texture, you might as well go all in, get your immersion blender out, and turn it into a pureed soup, so you get the flavor without the off-putting texture...

IMO, that sounds kinda gross. If you hate cabbage, just avoid it.
Posted by: Notorious BFD at March 16, 2025 05:51 PM (mH6SG)

Nah, it's soup - you can strain it if you truly want a nice thin soup. But, if you boil it long enough, cabbage, like almost any veg, will puree nicely (as long as you threw it in without the core).

You can do the same if you get overloaded with lettuce that will go bad. Lettuce soup is awful if you don't puree it, but if you do (and you add some extra things, like some onion, and a potato, etc), it can be nice.

Ways to use up veg you don't want anymore always come in handy for the budget. Like a restaurant chef who uses leftovers for the next day's soup special, you're doing the same thing - you've got 5lbs of 29 cent cabbage (that was the limit and seemed like the head sizes they were selling) - no sense tossing something healthy away if you can make something pretty nice for a light lunch...

Posted by: Nova Local at March 16, 2025 05:55 PM (exHjb)

165 CBD, I am envious of you for the next few months living in a culinary paradise. Bon Appetite

Posted by: Scuba_Dude at March 16, 2025 05:58 PM (0XVad)

166 Made delicious, glazed carrots yesterday following a Paula Deen recipe that I thought couldn't possibly be correct. At first, I only cooked half the carrots I had her way in case they came out terrible--they didn't! Super simple and quick and it's now my go-to recipe.

• 2 1/2 tablespoons butter
• 2 1/2 tablespoons packed light brown sugar
• 1/4 teaspoon kosher salt
• 1 lb., baby carrots, halved lengthwise
• 1 teaspoon freshly ground black pepper

In a medium skillet, heat the butter, sugar and salt over medium-high heat, stirring until smooth. Add the carrots and toss to coat. Cover and reduce the heat to medium. Simmer for 15 minutes or until the carrots are tender and glazed. Top with black pepper. Serve hot or warm.

Posted by: IrishEi at March 16, 2025 06:00 PM (3ImbR)

167 Euro girls really like American guys.
Posted by: Elric Blade

oui oui? Or they figure you have money which their home bred chucks don't.

Posted by: Auspex at March 16, 2025 06:01 PM (j4U/Z)

168 What do you call a fake noodle?

An impasta.

Posted by: Ciampino - Give peas a chance at March 16, 2025 06:01 PM (KjLnc)

169 Supper was corned beef and cabbage (don't forget the spuds and carrots). Superb. The cabbage gets added right at the end and the residual heat from the dutch oven does the rest. The cabbage is cooked through but doesn't disintegrate and keeps all its flavor. This is a big improvement from the 'boiled dinners' I grew up with. It helps I like cabbage. I do the same when making a vegetable soup.

Posted by: JTB at March 16, 2025 06:01 PM (yTvNw)

170 I am completely hooked on one falafel place in Le Marais. That's the old Jewish quarter of Paris, and it has become quite hip. It's packed on Sundays because everything is open, unlike many other neighborhoods in Paris.

There is always a line, and for good reason... the falafel is spectacular!

Posted by: CharlieBrown'sDildo at March 16, 2025 06:03 PM (L5An7)

171 I'm gathering with some friends tomorrow night. Given the calendar, it's gonna be Rueben sandwiches. I've got pastrami, kraut, and cheese that has to be cut with a red military pocket knife.
Someone else has got the rye bread and 1000 island dressing. Pickle spears on the side.
Posted by: Quarter Twenty at March 16, 2025 05:43 PM (dg+HA)
~~~~~

We call a "Reuben" made with pastrami a Black Russian. Equally good!

Posted by: IrishEi at March 16, 2025 06:07 PM (3ImbR)

172 I wanted to present a Michelin Star meal for my wife. I ducked out of the house for a year at the Culinary academy then three training in the south of France. She hadn't even noticed I was gone. Sent me out to get pizza.
Posted by: Pete Bog
Was that a comment on your newly acquired skills?

Posted by: AZ deplorable moron at March 16, 2025 06:07 PM (XcZFD)

173 Posted by: IrishEi at March 16, 2025 06:00 PM (3ImbR)

I like glazed carrots!

Sometimes I'll cook them at higher heat to caramelize them.

Posted by: CharlieBrown'sDildo at March 16, 2025 06:07 PM (L5An7)

174
Couldn't find purple cabbage this year, in the old days my mother-in-law would slice into 1/2" layers with the stem intact, sprinkle with garlic, smear bacon grease on and grill it on the BBQ, letting the flames lick it till just a little scorched.

Posted by: Auspex at March 16, 2025 06:07 PM (j4U/Z)

175
First, get a stick of butter...

Posted by: Paula Deen every recipe at March 16, 2025 06:08 PM (dg+HA)

176 Leftover beef vegetable soup this evening. Storms are moving out, but it's now getting cold.

I'm tracking the cabbage recipes... not for me but my wife loves it.

Posted by: Martini Farmer at March 16, 2025 06:08 PM (Q4IgG)

177 It being well up into the seventies today I felt compelled to walk up to the local package store, and bought a cheap Bordeaux, 90+ Cellars, ten bucks. Not bad.

Posted by: From about That Time at March 16, 2025 06:08 PM (n4GiU)

178 Your making want to make a trip CBD. If I ever get mobile again I might give Paris one last visit.

Posted by: javems at March 16, 2025 06:08 PM (8I4hW)

179 Posted by: IrishEi at March 16, 2025 06:00 PM

Nice. I do need to roast some carrots this week. I have a nice miso-butter glazed roasted carrot recipe that I like to do from time to time.

Posted by: RedMindBlueState at March 16, 2025 06:08 PM (Wnv9h)

180 You're that is.

Posted by: javems at March 16, 2025 06:09 PM (8I4hW)

181 First, get a stick of butter...
Posted by: Paula Deen every recipe at March 16, 2025 06:08 PM (dg+HA)
~~~~~

Haha! True. Except she calls it buddah.

Posted by: IrishEi at March 16, 2025 06:11 PM (3ImbR)

182 Yeah, I cook with garlic a lot and I'm not crazy about what's recently come to light about its origins.

Oh, well. If that don't get me something else will.

Posted by: Otto Pen at March 16, 2025 06:11 PM (sJHOI)

183 I love marrow, but it's probably one of the most unhealthy things you can eat. Ditto chopped liver.

I have three recipes for lentil soup on rotation. The best and most expensive uses beef marrow bones in the broth.

Posted by: beisbol been berry berry good to me at March 16, 2025 06:14 PM (kvDvI)

184 To compensate for my inability to travel, I shall fire up a nice juicy Prime NY Strip for dinner.

Posted by: javems at March 16, 2025 06:15 PM (8I4hW)

185 Sometimes I'll cook them at higher heat to caramelize them.
Posted by: CharlieBrown'sDildo at March 16, 2025 06:07 PM (L5An7)
~~~~~

These actually tasted like they were roasted, and many of the smaller ones were caramelized.

I just thought it weird to slice baby carrots lengthwise, and then to throw them into the glaze raw. But they cooked up quickly and were great.

Posted by: IrishEi at March 16, 2025 06:15 PM (3ImbR)

186 Was that a comment on your newly acquired skills?
Posted by: AZ deplorable moron at March 16, 2025 06:07 PM (XcZFD)

Apparently.

Posted by: Pete Bog at March 16, 2025 06:15 PM (/fNML)

187 I roast potatoes and yams in the oven, I have proven to my wife that they turn out better that way instead of cooking them in the microwave.
I have also been putting in a head of garlic to roast too. I have puny garlic out of the garden so she has to tease each creamy baked clove out one at a time, but she loves it.

Posted by: Kindltot at March 16, 2025 06:16 PM (D7oie)

188 This roasted cabbage recipe looks good. I have tahini that I need to use.

https://tinyurl.com/3apcj9pp

Posted by: ScaryMary at March 16, 2025 06:18 PM (i/l90)

189 Was that a comment on your newly acquired skills?
Posted by: AZ deplorable moron at March 16, 2025 06:07 PM (XcZFD)

Apparently.
Posted by: Pete Bog

She did send him to Italy to get the pizza.

Posted by: Miklos would go for that at March 16, 2025 06:18 PM (I8gAO)

190 I grew up by the Atlantic and always had saltwater seafood, which I loved. But after tasting the mussels fresh from the St. Lawrence river in Quebec City and the perch and walleye in Wisconsin I have to say I prefer the freshwater fish. (There's no replacement for lobster, steamers and crabs.) I don't miss the thousand mile drive from home to Wisconsin but I do miss those fish dinners.

Posted by: JTB at March 16, 2025 06:18 PM (yTvNw)

191 136 There are no good Cabbage recipes.
Posted by: jsg at March 16, 2025 05:28 PM (UJ+K5)
______________________

Don't let the PA Dutch hear you say that. Pepper Cabbage is a staple.

Posted by: Orson at March 16, 2025 06:19 PM (dIske)

192 183 I love marrow, but it's probably one of the most unhealthy things you can eat. Ditto chopped liver.

Posted by: beisbol been berry berry good to me at March 16, 2025 06:14 PM (kvDvI)
----
You need to explain that 'unhealthy' part as I have it contrary to that.

Posted by: Ciampino - Give peas a chance at March 16, 2025 06:19 PM (KjLnc)

193 She did send him to Italy to get the pizza.
Posted by: Miklos would go for that at March 16, 2025 06:18 PM (I8gAO)

I screwed up the order because I didn't know the Italian word for Pineapple.

Posted by: Pete Bog at March 16, 2025 06:20 PM (/fNML)

194 I screwed up the order because I didn't know the Italian word for Pineapple.

Posted by: Pete Bog at March 16, 2025 06:20 PM (/fNML)
----
ananas

Posted by: Ciampino - Give peas a chance at March 16, 2025 06:21 PM (KjLnc)

195 ananas
Posted by: Ciampino

In the context of pizza, you're not supposed to even know that.

Posted by: Il Miklosio at March 16, 2025 06:22 PM (I8gAO)

196 Fried cabbage is my go to for cabbage. Sauteed in bacon grease until it's crisp-tender, not mushy.
Posted by: ScaryMary at March 16, 2025 05:45 PM (i/l90)
----------
Couldn't find purple cabbage this year, in the old days my mother-in-law would slice into 1/2" layers with the stem intact, sprinkle with garlic, smear bacon grease on and grill it on the BBQ, letting the flames lick it till just a little scorched.
Posted by: Auspex at March 16, 2025 06:07 PM (j4U/Z)
~~~~~

These both sound really good. Gonna try them.

Posted by: IrishEi at March 16, 2025 06:23 PM (3ImbR)

197 You can't make authentic Hobo stew without bone marrow and cabbage.

And only the posers try to pass off stew without onions and celery.

Potato soup is not the same as hobo stew.

Posted by: Rev Wishbone at March 16, 2025 06:25 PM (fY84s)

198 In the context of pizza, you're not supposed to even know that.
Posted by: Il Miklosio at March 16, 2025 06:22 PM (I8gAO)

The deuce you say! Next you'll claim a hotdog is a sandwich.

Posted by: Pete Bog at March 16, 2025 06:25 PM (/fNML)

199 Rich is often conflated with unhealthy. A mistake.

Posted by: From about That Time at March 16, 2025 06:25 PM (n4GiU)

200 Baked potato stuffed with pulled pork and a little sour cream. And bacon. Can’t let the American Heart Association intimidate you.

Posted by: CrotchetyOldJarhead at March 16, 2025 06:27 PM (3Ope8)

201 You can't make authentic Hobo stew without bone marrow and cabbage.

Posted by: Rev Wishbone at March 16, 2025 06:25 PM (fY84s)

My market was out of hobos. Can you substitute a drug addled transient and still call it Hobo? Or is Hobo a region of France where your hobo must originate?

Posted by: Pete Bog at March 16, 2025 06:28 PM (/fNML)

202 201
Don't hobos come from Hoboken, NJ?

Posted by: Ciampino - Give peas a chance at March 16, 2025 06:31 PM (KjLnc)

203 Don't hobos come from Hoboken, NJ?
Posted by: Ciampino - Give peas a chance at March 16, 2025 06:31 PM

Hoboken - named for Japanese prostitutes with wooden swords.

Posted by: RedMindBlueState at March 16, 2025 06:32 PM (Wnv9h)

204 ananas
Posted by: Ciampino - Give peas a chance at March 16, 2025 06:21 PM (KjLnc)

I thought pineapple was a bromeliad, not a Sanhedrin!

Posted by: Kindltot at March 16, 2025 06:33 PM (D7oie)

205
She did send him to Italy to get the pizza.
Posted by: Miklos would go for that

Napolitano pizza for the win!

Posted by: AZ deplorable moron at March 16, 2025 06:36 PM (2+xSf)

206 Don't hobos come from Hoboken, NJ?
Posted by: Ciampino - Give peas a chance at March 16, 2025 06:31 PM (KjLnc)

No. That's the source for their relatives.

Posted by: Pete Bog at March 16, 2025 06:39 PM (/fNML)

207 Any suggestions?

For bigger portions, use a bigger animal.

Posted by: Eromero at March 16, 2025 06:46 PM (LHPAg)

208 Just had a great meal on our last night in Bermuda. Veal Milanese, pounded extremely thin, super tender and coated with panko. The tiramisu was also delicious.

Posted by: Lincolntf at March 16, 2025 06:56 PM (kYesg)

209 weasel, my only problem with he microwave burritos is he wrap is too much or the tasty goodness inside.

Posted by: Ronster at March 16, 2025 07:00 PM (bx/bi)

210 Mnood

Posted by: Eromero at March 16, 2025 07:02 PM (LHPAg)

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