Food Thread: New Jersey Scallops? Are You Mad?

Tasty! And easy to open. And for me, that is an important point, because while I understand how to do it, and I am fairly good at it, there is always the risk of plunging the oyster knife into one's palm while opening a particularly recalcitrant oyster. Some varieties have nicely exposed hinges which makes opening them a breeze. These were great! But some varieties hide the hinge behind a curve in the shell or some other subterfuge, and they can be a dangerous thing indeed. As the apex predator of the edible mollusk world, oysters can be tough to handle.

And notice there are only 11 oysters on that plate? Yup, the twelfth was a bit too easy to open, no doubt planning a sneak attack of some nasty virus or bacteria. But I was too quick for him!

The French grade their oysters by size, from 5 to 0 (by weight, beginning at 30g and ending above 150g!). I have never seen a 0, and the 2s and 3s are just perfect, so I won't look hard for some monstrous oyster the size of a dinner plate. They may be a bit tough to swallow.

France consumes most of its oyster production, which tells me...something. I have no idea what. Prices are lower in the stores compared to the United States, but just as painful in Parisian restaurants. Along the coast in the oyster-growing regions is a different and happy paradigm; great oysters for not much at all!

Yes, I will be spending time on the coast.

******

Mashed potatoes. How special can they be? Pretty damned special! These came as an accompaniment to my main course of "Ris de Veau aux Morilles," which is sweetbreads in a cream sauce with morels. That was...fine. The sweetbreads were a bit overdone, which changes their wonderful texture to something more like overcooked liver. But the cream sauce and morels were good, and went wonderfully with those magnificent potatoes! Buttery and creamy and very potato-tasting, so pretty much perfect.

******

And right across the street is "Vibrio Shellfish!"

******

I have absolutely no clue what the hell that is! And not just the "flavour of undergrowth." What exactly is a "snaky" scallop?

******
Oh... I was excited! I have had scallops with roe before, and I have always enjoyed them. It's not as tasty as sea urchin roe, but then that may be the platonic ideal of roe. The scallop roe adds mouthfeel and richness to the scallops, and it is a delicious combination. It also looks pretty good on the plate.

And the roe came through with flying colors. But (of course there is a but) the scallops just weren't as sweet and delicious as my local ones. Yes, I am spoiled, because shockingly, New Jersey has a small and incredible scallop industry. They are superb, maybe the best I have ever eaten except for those Bay Scallops from Massachusetts a few years ago that were ethereal, even if they were wearing little Red Sox caps.

******

They are everywhere! We can safely ignore the French conceit that every little bakery (boulangerie) makes fantastic baguettes, because even in my neighborhood there are thoroughly pedestrian examples. But there are excellent places, and at least one that makes a spectacular version.

Perhaps I am an outlier, and making baguettes is really pretty easy once one gets the hang of it, but my experience has been one of mostly failure. Edible, but boring. And what is most frustrating is my experience with sourdough boules, which has been a wonderful learning curve culminating in some damned good bread! It's just not that hard, no matter what the lunatics on the internet say.

So why are baguettes different? It's not the dough. That's the easy part. Recipes are recipes are recipes. It's the manipulation of the dough, which with practice is easy for a boule, but is more difficult for a baguette. Just think of a blob of dough that needs to be stretched and folded and rolled into just the right length and thickness, allowed to rise (twice!), then transferred to a hot oven (with steam) without it flopping around like a flaccid...um...never mind.

Anyway, if anyone in the vast readership of this Food Thread has been successful, I don't want to hear about it. Because I hate you.

******
Weasel sent this along, because who hasn't tossed and turned all night, wondering how the magic of air frying occurs?

However, Weasel has a special air fryer that is powered by a small nuclear reactor, because his two-minute rule requires a faster cook.

******
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

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1 Food fight

Posted by: Skip at March 30, 2025 04:01 PM (2ovuE)

2 Let the orgy commence!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 04:01 PM (kpS4V)

3 That's not food
That's failed pearls

Posted by: vmom deport deport deporte at March 30, 2025 04:02 PM (Tw+JN)

4 Not even with a 5th of scotch would I touch those

Posted by: Skip at March 30, 2025 04:02 PM (2ovuE)

5 That's failed pearls

Posted by: vmom deport deport deporte at March 30, 2025 04:02 PM (Tw+JN)

Well...not failed. Just in thin sheets!

Posted by: CharlieBrown'sDildo at March 30, 2025 04:03 PM (L5An7)

6 Tacos this evening, haven't had them for a very long time

Posted by: Skip at March 30, 2025 04:03 PM (2ovuE)

7 Mmm, full-bodied rats!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 04:03 PM (kpS4V)

8 Oh right, CBD is in Frankish exile.

Posted by: vmom deport deport deporte at March 30, 2025 04:03 PM (Tw+JN)

9 Love me some raw oysters!

Posted by: Quarter Twenty at March 30, 2025 04:04 PM (dg+HA)

10 Mashed potatoes aka "Irish Guacamole"

Posted by: Bert G at March 30, 2025 04:04 PM (VARTN)

11 Made a meatloaf with some ground up bacon in the mix. Delicious!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 04:04 PM (kpS4V)

12 CBD do you speak french now?
Is ace very jealous?

Posted by: vmom deport deport deporte at March 30, 2025 04:05 PM (Tw+JN)

13 Son in Law's father is here from Sydney so it's lasagna and homemade ice cream for the family.

Posted by: San Franpsycho at March 30, 2025 04:05 PM (RIvkX)

14 Made a meatloaf with some ground up bacon in the mix. Delicious!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 04:04 PM (kpS4V)

That sounds like fun.

Posted by: CharlieBrown'sDildo at March 30, 2025 04:05 PM (L5An7)

15 Bought one of those sculptural Nordic Ware loaf pans. Mine is called Citrus Blossoms. Made a Meyer lemon loaf for dessert tonight. Such a pretty presentation.

Posted by: Tuna at March 30, 2025 04:06 PM (lJ0H4)

16 Thinking of a beverage now actually.

Posted by: Skip at March 30, 2025 04:06 PM (2ovuE)

17 CBD posted a recipe for "Chicken Cordon Bleu Casserole for One" last week.

I scaled it up for two yesterday and it turned out pretty good. The dijon mustard gives is a nice tang and the panko breadcrumbs give it a very nice crunch.

I'm making it again today to finish the chicken breasts I bought yesterday.

Why do they come in packs of THREE instead of two or four? (I guess that's my FWP for the week...)

Posted by: "Perfessor" Squirrel at March 30, 2025 04:07 PM (cweKM)

18 Some of the baguettes appear to have Peyronie's Disease.

Posted by: Archimedes at March 30, 2025 04:07 PM (xCA6C)

19 CBD you should try Coquilles St Jacques in Paris if you like scallops.

Posted by: San Franpsycho at March 30, 2025 04:07 PM (RIvkX)

20 Thinking of a beverage now actually.

Posted by: Skip at March 30, 2025 04:06 PM (2ovuE)

As you should!

Scotch?

Posted by: CharlieBrown'sDildo at March 30, 2025 04:07 PM (L5An7)

21 No aspersions cast on NJ scallops, but we once spent three weeks in Nova Scotia and Maine along the Bay of Fundy. They have the best scallops, hands down.

One of the best pizzas I ever had was a scallop and carmelized onion pizza with a white sauce in Annapolis Royal, NS. Might sound weird but it was spectacular.

Posted by: Art Rondelet of Malmsey at March 30, 2025 04:07 PM (FEVMW)

22 Might sound weird but it was spectacular.

Posted by: Art Rondelet of Malmsey at March 30, 2025 04:07 PM (FEVMW)

Yeah...a bit weird, but I would try it!

Posted by: CharlieBrown'sDildo at March 30, 2025 04:09 PM (L5An7)

23 11 Made a meatloaf with some ground up bacon in the mix. Delicious!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 04:04 PM (kpS4V)

That sounds amazing! I haven't made meatloaf in a minute, so that is going on the meal plan - thanks!!

Posted by: Moki at March 30, 2025 04:09 PM (wLjpr)

24 Rather than wrap the pork loin in bacon, because I didn't have enough slices, I cooked some of slices, crumbled them and used that as a "topping."

Then smoked the bugger at 275 and it was excellent.

Posted by: Martini Farmer at March 30, 2025 04:09 PM (Q4IgG)

25 Have a new bottle unopened of Tamdhu, but 2 others should finish off first

Posted by: Skip at March 30, 2025 04:10 PM (2ovuE)

26 "there is always the risk of plunging the oyster knife into one's palm while opening a particularly recalcitrant oyster."

Voilà!

https://is.gd/d6elOi

Posted by: Je suis la Shadout Mapes, la femme de m�nage at March 30, 2025 04:10 PM (PiwSw)

27 We are going to have an exotic dinner of hot dogs and beans.

Posted by: FenelonSpoke at March 30, 2025 04:11 PM (3oVMj)

28 Mmmmm... scallops.

Posted by: scampydog at March 30, 2025 04:12 PM (41CYW)

29 Having a Laphroaig

Posted by: Skip at March 30, 2025 04:12 PM (2ovuE)

30
Speaking of French bakeries, I was the hero of a trip to Switzerland.

Was on a work trip with two colleagues that started near Zurich (German speaking part) and we rented a car to drive cross country to Lake Geneva (close to it anyway). After driving a couple hours, noticed the road signs changed to French. We needed gas so we pulled into some little podunk town.

I think it was a Sunday, because hardly anything was open. We couldn't figure out the gas pumps and we were getting hangry. I looked across the street and saw "Boulangerie". *buffs nails on shirt now* I said guys, that means food of some kind.

Nobody in there spoke English, and obviously we didn't speak French, so we just pointed to what wanted, since all the food was conveniently in glass cases. Pastries, sausage type stuff. We ate pretty good. I was the hero that day, let me tell ya.

Posted by: haffhowershower at March 30, 2025 04:13 PM (NMT5x)

31 Voilà!

Posted by: Je suis la Shadout Mapes, la femme de m�nage at March 30, 2025 04:10 PM (PiwSw)

Gloves are for wimps!

Posted by: CharlieBrown'sDildo at March 30, 2025 04:14 PM (L5An7)

32 Now craving 12 oysters on halfshell, and scallops with pasta and a little olive oil.

Posted by: Eromero at March 30, 2025 04:16 PM (p4vtc)

33 Now craving 12 oysters on halfshell, and scallops with pasta and a little olive oil.

Posted by: Eromero at March 30, 2025 04:16 PM (p4vtc)

That's good to hear!

Posted by: CharlieBrown'sDildo at March 30, 2025 04:17 PM (L5An7)

34 I always include pork in my meatloaf--either ground bacon or ground pork.

Posted by: Art Rondelet of Malmsey at March 30, 2025 04:17 PM (FEVMW)

35 34 I always include pork in my meatloaf--either ground bacon or ground pork.
Posted by: Art Rondelet

KTE has me making meatloaf with ground up pork rinds instead of breadcrumbs

Posted by: vmom deport deport deporte at March 30, 2025 04:19 PM (WbaIk)

36 Enjoy your intestinal parasites.

Posted by: weft cut-loop at March 30, 2025 04:21 PM (mlg/3)

37
Star Wars 'coffee bar'

https://tinyurl.com/3eczaddt

Posted by: Ciampino - Stars Bucks at March 30, 2025 04:21 PM (sPQoU)

38 33 Now craving 12 oysters on halfshell, and scallops with pasta and a little olive oil.

Posted by: Eromero at March 30, 2025 04:16 PM (p4vtc)

That's good to hear!
Posted by: CharlieBrown'sDildo at March 30, 2025 04:17 PM (L5An7)
For now, I can’t see pureed raw oysters, but the scallops with pasta is doable.

Posted by: Eromero at March 30, 2025 04:24 PM (p4vtc)

39 A jar of applesauce sitting on the dinner table has been called an Irish vegetable in the Philly region.
---

The one photo??

noun: bacillus; plural noun: bacilli; Latin
a rod-shaped bacterium.
a disease-causing bacterium.
"the bacillus was thought to have proliferated in water polluted by sewage."

Posted by: L - No nic, another fine day at March 30, 2025 04:24 PM (NFX2v)

40 Flavour of undergrowth?

Dafuq?!

Posted by: RedMindBlueState at March 30, 2025 04:25 PM (Wnv9h)

41 Had a birthday dinner last week at the Chesapeake restaurant on Parkside Dr. The pricing stopped me at a half dozen, but oysters we did have.

Oh yeah!

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:25 PM (/HDaX)

42 34 I always include pork in my meatloaf--either ground bacon or ground pork.
Posted by: Art Rondelet of Malmsey at March 30, 2025 04:17 PM (FEVMW)
----

This was a beef/pork mix, plus bacon for added joie de beef.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 04:26 PM (kpS4V)

43 Assuming you return from your excellent adventure in France by the fall you should put the Bowen's Wharf Seafood Festival on your calendar.

Posted by: JackStraw at March 30, 2025 04:26 PM (LkLld)

44 The scallop roe adds mouthfeel and richness to the scallops, and it is a delicious combination. It also looks pretty good on the plate.

Sounds tasty!

It looks like someone failed while juggling poached eggs, though.

Posted by: mikeski at March 30, 2025 04:27 PM (DgGvY)

45 Well, I saw something I never expected: Dr. Pepper (soda) flavored Peeps. I can't remember the last time I ate a Peeps or had a Dr. Pepper for that matter. Couldn't resist getting a small package. Actually not bad. At least it matched my ancient memory of what the soda tasted like.

Now, lets hope no genius thinks of a Moxie flavored Peeps. Real Moxie soda would probably dissolve the machinery.

Posted by: JTB at March 30, 2025 04:29 PM (yTvNw)

46 Flavour of undergrowth?
Dafuq?!
Posted by: RedMindBlueState

Mushrooms, maybe? It is risotto.....

Posted by: mikeski at March 30, 2025 04:29 PM (DgGvY)

47 Greetings! I have greatly enjoyed our air fryer (a Ninja). For the most part I cook potato wedges with it. A little salt and I have some olive oil in a spritzer. You can alternatively throw a small tab of butter on them. Mine takes 20 minutes and I agitate or turn them every 5 or so.
For meats, all I have cooked are sliced bacon and chicken wings. It does a great job on those. No turning necessary.
I haven't noticed an appreciable uptick in my electricity bill, tho' I'm sure there must be one.

Posted by: gourmand du jour at March 30, 2025 04:29 PM (c6hLR)

48 Ummm.....doesn't "Bacillus" mean "bacteria"?

***goes to Google***

Why yes, yes it does....

Posted by: Teresa in Fort Worth, Plucky Comic Relief, AoS Ladies Brigade - Eat the Cheesecake, Buy the Yarn. at March 30, 2025 04:30 PM (SRRAx)

49 Flavour of undergrowth?
Dafuq?!
Posted by: RedMindBlueState

Algae? Seaweed? The Frenchs' best attempt at translating "flavor of the ocean"?

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:30 PM (/HDaX)

50 One of the kiddos volunteered to make carnitas for dinner tonight,

So that's happening. Smells great!

All the fixings plus I'll whip up some margaritas.

Should be an excellent meal.

Posted by: naturalfake at March 30, 2025 04:32 PM (iJfKG)

51 Isn’t France’s oyster season like ours?

Posted by: Puddinhead at March 30, 2025 04:32 PM (3bxAV)

52 30
sausage type stuff. We ate pretty good. I was the hero that day, let me tell ya.

Posted by: haffhowershower at March 30, 2025 04:13 PM (NMT5x)
----
I thought you were going to say that you drove into France without being aware of it.

Posted by: Ciampino - European deli - yumm at March 30, 2025 04:33 PM (sPQoU)

53 Assuming you return from your excellent adventure in France by the fall you should put the Bowen's Wharf Seafood Festival on your calendar.

Posted by: JackStraw at March 30, 2025 04:26 PM (LkLld)

I shall return!

Posted by: CharlieBrown'sDildo at March 30, 2025 04:33 PM (L5An7)

54 I think the secret of a good French baguette lies with the French flour as well as the special ovens.

And those translations seem to have been translated into Chinese before being translated into English.

Posted by: bluebell at March 30, 2025 04:34 PM (79pEw)

55 Isn’t France’s oyster season like ours?
Posted by: Puddinhead

Probably off by a month with extra Allahu ackbar.

Posted by: weft cut-loop at March 30, 2025 04:35 PM (mlg/3)

56 Isn’t France’s oyster season like ours?

Posted by: Puddinhead at March 30, 2025 04:32 PM (3bxAV)

Probably. But I ate a ton of Oysters in France one June and I lived to tell the tale. I think the season admonition is mostly bunk!

Posted by: CharlieBrown'sDildo at March 30, 2025 04:35 PM (L5An7)

57 KTE has me making meatloaf with ground up pork rinds instead of breadcrumbs
Posted by: vmom deport deport deporte

That's interesting. How does it turn out?

Posted by: Tuna at March 30, 2025 04:36 PM (lJ0H4)

58 The Frenchs' best attempt at translating "flavor of the ocean"?

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:30 PM (/HDaX)

The french menu used the word that the dictionary says means undergrowth.

Yeah...I'm stumped.

Posted by: CharlieBrown'sDildo at March 30, 2025 04:37 PM (L5An7)

59 I would think oyters are not in the Muslim diet but could easily be wrong. Seems something Mo wouldn't like or ever see

Posted by: Skip at March 30, 2025 04:38 PM (2ovuE)

60 The french menu used the word that the dictionary says means undergrowth.

Yeah...I'm stumped.

Gurgle translate also says scrub, brushwood, twigs. Maybe woody, but that still doesn't make much sense.

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:39 PM (/HDaX)

61
I shall return!
Posted by: CharlieBrown'sDildo

Now he thinks his lasy name ends with Arthur!

Posted by: AZ deplorable moron at March 30, 2025 04:39 PM (1n8Eb)

62 I would think oyters are not in the Muslim diet but could easily be wrong. Seems something Mo wouldn't like or ever see

Given the prevalence of camels in their area, I'd bet they eat a lot of "desert oysters".

Posted by: Archimedes at March 30, 2025 04:40 PM (xCA6C)

63 My culinary aspirations from here on out is to make light and fluffy biscuits from scratch. That one thing eludes me.
Mine come out OK, but never quite up to my expectations, especially aesthetically.
Of course we eat them anyway.
I think baking powder loses its potency once the container is open.

Posted by: gourmand du jour at March 30, 2025 04:40 PM (c6hLR)

64 Now he thinks his lasy name ends with Arthur!
Posted by: AZ deplorable moron at March 30, 2025 04:39 PM (1n8Eb)
----

Yeah, Bea Arthur!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 04:41 PM (kpS4V)

65 Ok, I'm looking at a flavor wheel for oysters and woody is one possibility under 'finish'.

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:42 PM (/HDaX)

66 When we were in France a couple of years ago, the oysters on the west coast were spectacularly good.

The area we were in has been famous for their oysters since the days of the Roman Empire. Napoleon had them sent to him during various war campaigns. Though I can't see that working all that well.

Add a Bottle of wine or beer or cocktails and some bread. A lovely way to spend an afternoon or start your evening.

Posted by: naturalfake at March 30, 2025 04:42 PM (iJfKG)

67 I know this is OT, but probably safe.

If you're in one of those areas getting hit by storms, and storm warnings, take care of yourselves and your families!

Posted by: Hour of the Wolf at March 30, 2025 04:42 PM (VNX3d)

68 Maybe the undergrowth thing should be translated as "earthy?"

Posted by: bluebell at March 30, 2025 04:44 PM (79pEw)

69 > Maybe the undergrowth thing should be translated as "earthy?"
---------
That's what I was thinking.

Or, maybe, "mushroomy"

Posted by: Martini Farmer at March 30, 2025 04:46 PM (Q4IgG)

70 53 ... "Bowen's Wharf Seafood Festival"

Bowen's Wharf has a festival? Wow. Guess things have changed in the last fifty-plus years.

Posted by: JTB at March 30, 2025 04:46 PM (yTvNw)

71 68 Maybe the undergrowth thing should be translated as "earthy?"

Posted by: bluebell at March 30, 2025 04:44 PM (79pEw)
----
It's a shrubbery.

Posted by: Ciampino - deli at March 30, 2025 04:47 PM (sPQoU)

72 Gourmand, baking powder does go flat eventually, but it should be good for a while. The secret for good biscuits is using shortening (I use Spectrum organic, not Crisco), and using a very light hand when gathering the dough together. Pat out gently and then cut with sharp cutters, and don't twist them.

Posted by: bluebell at March 30, 2025 04:48 PM (79pEw)

73 I have absolutely no clue what the hell that is! And not just the "flavour of undergrowth." What exactly is a "snaky" scallop?

It still sounds better than the Timid and Rapidly Grown Prostitutes.

https://is.gd/sGiQTV
(Language Log @ upenn.edu)

Posted by: mikeski at March 30, 2025 04:48 PM (DgGvY)

74 I see oysters but where's the Tabasco?

Posted by: Ben Had at March 30, 2025 04:49 PM (keLsF)

75 CBD, I missed the memo. Are you in France visiting, or did you move there?

Posted by: Polliwog the 'Ette at March 30, 2025 04:49 PM (lFFaq)

76 >>Bowen's Wharf has a festival? Wow. Guess things have changed in the last fifty-plus years.

Quite a bit. I bet you wouldn't recognize the place. Mostly for the better but it does get a bit crowded in summer.

This will be the 34th year of the festival and it is seafood lovers paradise.

Posted by: JackStraw at March 30, 2025 04:50 PM (LkLld)

77 This is the best thing ever.

https://youtu.be/RgtApQm4kcw

Posted by: You Really Don't Want to Know at March 30, 2025 04:50 PM (jcQqy)

78 gourmand du jour

My husband has been on a "perfect biscuit" quest for a couple of years. I think the first thing he'd suggest, if you haven't already tried it, is White Lily flour.

Posted by: Art Rondelet of Malmsey at March 30, 2025 04:51 PM (FEVMW)

79 And notice there are only 11 oysters on that plate?

What I noticed missing was the packet of ketchup.

Posted by: Cicero (@cicero43) at March 30, 2025 04:51 PM (vYDwg)

80 gourmand, leaf lard.

Posted by: Ben Had at March 30, 2025 04:52 PM (keLsF)

81 Thanks bluebell!
I just used grok and it said if you put some baking powder in warm water and it fizzes, it's still good.
Yes, Crisco is all I've got. I'll see about that.

Posted by: gourmand du jour at March 30, 2025 04:52 PM (c6hLR)

82 But we did have some chopped chopped liver on crackers for lunch. It is nice to find a place that sells good chicken liver spread as I don't want to have to make. It . We get it at an Amish market where the people are so peasant and thank you for a business and tell you they hope you have a nice day. The teens girls working there are cute a fresh faced and no piercings and purple hair. Also, it's quite a change to see as you walk on the door a sign saying, "Faith" and nobody has hysterics because of it.

Posted by: FenelonSpoke at March 30, 2025 04:54 PM (42Vb+)

83 What is it in Frog Standard Time right now?

About 10 pm?

Posted by: naturalfake at March 30, 2025 04:55 PM (iJfKG)

84 Meant "chopped chicken liver."

Posted by: FenelonSpoke at March 30, 2025 04:56 PM (aA+9j)

85 >>What I noticed missing was the packet of ketchup.

Heathen.

Posted by: JackStraw at March 30, 2025 04:56 PM (LkLld)

86 What are those green things up top?

Posted by: fd at March 30, 2025 04:56 PM (vFG9F)

87 Oops. Off by an hour.

It's currently almost 11 pm FST

Posted by: naturalfake at March 30, 2025 04:57 PM (iJfKG)

88 I see oysters but where's the Tabasco?
Posted by: Ben Had at March 30, 2025 04:49 PM (keLsF)

And the horseradish. Absolutely have to have the horseradish!

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:58 PM (/HDaX)

89 What are those green things up top?
Posted by: fd at March 30, 2025 04:56 PM (vFG9F)

Haricots verts. *cough* I mean green beans.

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:59 PM (/HDaX)

90 "I see oysters but where's the Tabasco?
Posted by: Ben Had"

It's a necessity. I bet they don't even have Tabasco in France to eat with their green oysters.

Posted by: fd at March 30, 2025 05:01 PM (vFG9F)

91 I think baking powder loses its potency once the container is open.
Posted by: gourmand du jour

Drop a teaspoon into a cup of Dihydrogen Monoxide. If it fizzes, it's still active.

Posted by: weft cut-loop at March 30, 2025 05:02 PM (mlg/3)

92 Bay Scallops from Massachusetts a few years ago that were ethereal, even if they were wearing little Red Sox caps

Festive little hats!

Posted by: Commissar of plenty and festive little hats at March 30, 2025 05:02 PM (GsDOX)

93 Well, that was weird - went from a sunny day to hail raining down from the sky in less than a minute! Big chunks, too 😲😲😲

Posted by: Teresa in Fort Worth, Plucky Comic Relief, AoS Ladies Brigade - Eat the Cheesecake, Buy the Yarn. at March 30, 2025 05:03 PM (SRRAx)

94 “ Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side.”

Ezekiel 4:9

Notice it doesn’t say anything about syrup on French toast, heathens.

Posted by: Marcus T at March 30, 2025 05:05 PM (n4fLp)

95 Well, that was weird - went from a sunny day to hail raining down from the sky in less than a minute! Big chunks, too 😲😲😲
Posted by: Teresa in Fort Worth, Plucky Comic Relief, AoS Ladies Brigade - Eat the Cheesecake, Buy the Yarn. at March 30, 2025 05:03 PM (SRRAx)

Ice cubes for your drinks, delivered!

Posted by: Hour of the Wolf at March 30, 2025 05:05 PM (VNX3d)

96 Locally, we used to have some oyster hatcheries all around the Bolinas area and they were the best. Unfortunately, a few years back, some were on federal property on a 100 year lease that expired and weren't renewed.
Prices jumped up accordingly.

Posted by: gourmand du jour at March 30, 2025 05:06 PM (c6hLR)

97 Notice it doesn’t say anything about syrup on French toast, heathens.

I don't see anything about oysters, either.

Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 05:07 PM (/HDaX)

98 I see oysters but where's the Tabasco?
Posted by: Ben Had at March 30, 2025 04:49 PM (keLsF)

And the horseradish. Absolutely have to have the horseradish!
Posted by: Additional Blond Agent, STEM Guy at March 30, 2025 04:58 PM (/HDaX)

In Frogville, they generally use what called - mignonette.

Which is mostly a red wine vinegar with minced herbs and shallot. Can have other stuff like wine or cider vinegar.

No Tabasco or horseradish that I ever saw.

Posted by: naturalfake at March 30, 2025 05:07 PM (iJfKG)

99 And then it just stopped.

Texas weather 🙄🙄🙄

Posted by: Teresa in Fort Worth, Plucky Comic Relief, AoS Ladies Brigade - Eat the Cheesecake, Buy the Yarn. at March 30, 2025 05:08 PM (SRRAx)

100 naturalfake, first thing on the table in an oyster bar in Baton Rouge was Tabasco and lemon

Posted by: Ben Had at March 30, 2025 05:10 PM (keLsF)

101 Posted by: gourmand du jour at March 30, 2025 05:06 PM (c6hLR)

Johnson's Oyster Farm.

I used to buy my oysters from them.

Posted by: CharlieBrown'sDildo at March 30, 2025 05:11 PM (L5An7)

102 I see oysters but where's the Tabasco?

Posted by: Ben Had at March 30, 2025 04:49 PM (keLsF)

I brought some with me!

Posted by: CharlieBrown'sDildo at March 30, 2025 05:13 PM (L5An7)

103 CBD, I was wondering if we needed to send you a care package.

Posted by: Ben Had at March 30, 2025 05:15 PM (keLsF)

104 FTR, I do not like raw seafood of any kind. I get really upset when a place serves me "medium rare" grilled shrimp - I want those suckers firm and white all the way through!

I do not have a problem with medium rare steak, however 😂😂😂

Posted by: Teresa in Fort Worth, Plucky Comic Relief, AoS Ladies Brigade - Eat the Cheesecake, Buy the Yarn. at March 30, 2025 05:15 PM (SRRAx)

105 In Frogville, they generally use what called - mignonette.

No Tabasco or horseradish that I ever saw.

Posted by: naturalfake at March 30, 2025 05:07 PM (iJfKG)

Or lemon, which is what I use, along with Tabasco that I brought!

Posted by: CharlieBrown'sDildo at March 30, 2025 05:15 PM (L5An7)

106 Growing up on Long Island we would rake a bushel or two of Cherry Stone clams now and then from Moriches bay. We knew where they were, the commercial clammers hated us.

I'm surprised I don't have hepatitis.

Posted by: Maj. Healey at March 30, 2025 05:16 PM (/U5Yz)

107 94
Notice it doesn’t say anything about syrup on French toast, heathens.

Posted by: Marcus T at March 30, 2025 05:05 PM (n4fLp)
----
Well, for the French it would be just 'toast'.
We might say Texas toast but not American toast for Bunny Bread toast.

Posted by: Ciampino - delicious at March 30, 2025 05:17 PM (sPQoU)

108 I don't see anything about oysters, either.
Posted by: Additional Blond Agent

That's in Leviticus, not Ezekiel.

Posted by: mikeski at March 30, 2025 05:17 PM (DgGvY)

109 I've been around long enough to have seen many food trends, each with its own devil ingredient. Coffee, Sucaryl sweetener, red meat, booze, all treated like they were neurotoxins. While going through bread recipes, especially for quick breads like banana or pumpkin bread, they use white sugar. Since I pay attention to carbs (mild diabetes) I looked for sugar substitutes and realized white sugar was the recent devil's child of the food world. The first clue was the online boasting about being 'sugar free' for a year or longer. Then the scolding about those who still use sugar, ignorant wretches as they are. There is a Puritan intensity and intolerance to them.

I decided to just use sugar as the recipe calls for, maybe cut back a bit, use honey or home made apple sauce, etc. I don't like overly sweet food as much as I get older. It's not like I'm going to eat half a loaf of pumpkin bread at a time. (Even if I wanted to.) Moderation has served me well. In a year or so it will probably turn out there are health benefits to white sugar if history is an indication.

Since we have cut out almost all processed foods in favor of real cooking and ingredients, I feel we are doing our part.

Posted by: JTB at March 30, 2025 05:18 PM (yTvNw)

110 we used to have some oyster hatcheries all around the Bolinas area

Used to attend an oysterfest motorcycle party in Pt Reyes. Yummy.

Posted by: Commissar of plenty and festive little hats at March 30, 2025 05:18 PM (GsDOX)

111 >>I don’t see anything about oysters, either.

“ But all creatures in the seas or streams that do not have fins and scales—whether among all the swarming things or among all the other living creatures in the water—you are to regard as unclean.”

Leviticus 11:10

Posted by: Marcus T at March 30, 2025 05:18 PM (n4fLp)

112 Voilà!

https://is.gd/d6elOi
Posted by: Je suis la Shadout Mapes, la femme de m�nage at March 30, 2025 04:10 PM (PiwSw)

I made a similar helpful suggestion recently and just as you were, I was excoriated. I will not laugh openly at the puncture wounds when they happen, but will be smiling inside.

Posted by: Pete Bog at March 30, 2025 05:20 PM (X4hXd)

113 I thought you were going to say that you drove into France without being aware of it.
Posted by: Ciampino - European deli - yumm at March 30, 2025 04:33 PM (sPQoU)

That woulda been Vich'in dude!

Posted by: haffhowershower at March 30, 2025 05:21 PM (NMT5x)

114 JTB, for me sugar is not verboten but welcomed. The only place I don't use it anymore is in my coffee.

Posted by: Ben Had at March 30, 2025 05:21 PM (keLsF)

115 Hey Sid, that thing you're eating between your mothers legs isn't an oyster.

Posted by: Maj. Healey at March 30, 2025 05:21 PM (/U5Yz)

116
“ But all creatures in the seas or streams that do not have fins and scales—whether among all the swarming things or among all the other living creatures in the water—you are to regard as unclean.”

Leviticus 11:10

It's not a cookbook!!!

*musical sting*

Posted by: Failed First Draft of Twilight Zone Script for "To Serve Man" at March 30, 2025 05:23 PM (iJfKG)

117 “ But all creatures in the seas or streams that do not have fins and scales—whether among all the swarming things or among all the other living creatures in the water—you are to regard as unclean.”

Leviticus 11:10
Posted by: Marcus T at March 30, 2025 05:18 PM (n4fLp)

Otters, on the menu or off?

Posted by: Pete Bog at March 30, 2025 05:24 PM (X4hXd)

118 will not laugh openly at the puncture wounds when they happen, but will be smiling inside.

Posted by: Pete Bog at March 30, 2025 05:20 PM (X4hXd)

I'll teach you how to open oysters safely.

It's easy...even a Husky can do it!

Posted by: CharlieBrown'sDildo at March 30, 2025 05:24 PM (L5An7)

119 When I left the coast of Marseilles
I hadn't done what I'd come to do
Spent all the money I'd saved
Still did not get over you
No, I still did not get over you

Posted by: rhennigantx at March 30, 2025 05:24 PM (gbOdA)

120 Oysters - my strangest and most memorable New Years Eve was when I was 19, and an older friend invited me with him to some rich guys house up in the hills, where was having a huge fresh seafood feast for about 20 or 30 people, plenty of liquor (way too much as it turned out). So we’re all taking and the (drunk) host stands up and wants to demonstrate how to open an oyster. He grabs this huge knife in one hand, an oyster in another, and - you could see it coming - stabbed that knife into the palm of his hand where the tip came out the other side. Yowza!
And then, in the middle of this drunk crowd turned I was the only who still had my wits about me, and had pretty good first aid training. So it fell on me to stop the bleeding as best I could, and find bandaging I could use to wrap his hand up and send him off to the hospital.
Then they all piled into cars to go like a mob down to the hospital, and my friend and I were left alone in what was basically a mansion with a seafood feast for 30 people out on the tables. Well that part was fun!

Posted by: Tom Servo at March 30, 2025 05:25 PM (jDZeQ)

121 " I'll teach you open oysters safely" oh, can I watch?

Posted by: Ben Had at March 30, 2025 05:25 PM (keLsF)

122 “ But all creatures in the seas or streams that do not have fins and scales—whether among all the swarming things or among all the other living creatures in the water—you are to regard as unclean.”

Leviticus 11:10
Posted by: Marcus T at March 30, 2025 05:18 PM (n4fLp)

Otters, on the menu or off?
Posted by: Pete Bog at March 30, 2025 05:24 PM (X4hXd)

There are (or were) a couple escaped River Otters in the Green Bay (of Packers fame) area. Nurse should be safe.

Posted by: Hour of the Wolf at March 30, 2025 05:25 PM (VNX3d)

123 It's easy...even a Husky can do it!
Posted by: CharlieBrown'sDildo at March

Watch it, wise guy.

Posted by: nurse ratched at March 30, 2025 05:26 PM (mT+6a)

124 It's easy...even a Husky can do it!
Posted by: CharlieBrown'sDildo at March 30, 2025 05:24 PM (L5An7

Given the stupidity emanating from the shores by Mountlake I am loath to claim any affiliation.

But still entitled to mock Cal, Oregon, Stanford etal.

Posted by: Pete Bog at March 30, 2025 05:27 PM (X4hXd)

125 Hey, I'm taking a depressed weekend off and I ordered a "Detroit style" pizza from Little Ceasars.

I'm bullet range out of Detroit in Canada and my late mother was born and raised in Detroit.

The pizza is really good. Pineapple and ham. No shell casings. No "DIE WHITEY" signs, no homages to Saint Coleman Young. Just a good pizza.

Sweet.

Posted by: Stateless...79% - mental state clawing up from 10% at March 30, 2025 05:27 PM (jvJvP)

126 Have you ever seen Pete Bog and CBD in the same kitchen at the same time?

I have

Posted by: Ben Had at March 30, 2025 05:28 PM (keLsF)

127 Again growing up, we used to spear eels in the brackish rivers feeding the bay and sell them to some old Italian guy at the boat ramp. He smoked them at home and sold them to the local restaurants. Eels! Gack.

Posted by: Maj. Healey at March 30, 2025 05:29 PM (/U5Yz)

128 I am not a fan of oysters despite living in places where they are a thing most of my life. I can get a grilled one down, if forced, but it will never be something I chose. Scallops are a completely different story.

None of this is on the menu tonight, however. We are doing turkey tenderloins, green beans somehow, roasted potatoes and a salad with whatever veggies I have sitting in there. I really need to go work out but we are having pretty decent thunderstorms at the moment. The whole house is shaking!

Posted by: Piper at March 30, 2025 05:30 PM (pZEOD)

129 Otters, on the menu or off?

Posted by: Pete Bog at March 30, 2025 05:24 PM (X4hXd)

I have a good recipe for Panda Hash which should work well with otter meat.

Posted by: CharlieBrown'sDildo at March 30, 2025 05:31 PM (L5An7)

130 Otters, on the menu or off?

Posted by: Pete Bog at March 30, 2025 05:24 PM (X4hXd)

I have a good recipe for Panda Hash which should work well with otter meat.
Posted by: CharlieBrown'sDildo at March 30, 2025 05:31 PM

Y'all are just trying to antagonize nurse, aren't you?

Posted by: RedMindBlueState at March 30, 2025 05:32 PM (Wnv9h)

131 I appreciate oysters prepared different ways, but Calabash-style fried oysters are still my favorite.

Posted by: ScaryMary at March 30, 2025 05:33 PM (ytIDq)

132 There is a great smoked eel at some Japanese places.

Posted by: rhennigantx at March 30, 2025 05:33 PM (gbOdA)

133 RMBS, of course they are.

Posted by: Ben Had at March 30, 2025 05:34 PM (keLsF)

134 I've been playing around with making homemade syrups. Just 1:1 water and sugar as a base; boil until thickened.

So far:
Same steps for each; bring to boil, stir until thicker (20-30), reduce heat until thickened (20-30); you have to go by look/feel here as hot syrup is thinner than when cold.

Blueberry, frozen, chop up, with cloves, add vanilla at the end.

Strawberries; frozen, chop up, add vanilla at the end.

Apples; use the old ones, halve, seed, stab with a couple cloves, sprinkle cinnamon, slice of butter; broil until soft/dark brown; potato masher to make apple sauce/remove skin; keep cloves; then to boil in sugar water.
(Tried dicing right into the water/sugar, apples didn't soften enough)

Posted by: People's Hippo Voice at March 30, 2025 05:34 PM (ToHiZ)

135 I have a good recipe for Panda Hash which should work well with otter meat.
Posted by: CharlieBrown'sDildo at March 30, 2025 05:31 PM (L5An7)

There is not much panda in the panda panda panda panda and beans.

Posted by: rhennigantx at March 30, 2025 05:34 PM (gbOdA)

136 I have a good recipe for Panda Hash which should work well with otter meat.
Posted by: CharlieBrown'sDildo at March 30, 2025 05:31 PM (L5An7)

*panda express counter*
Ill have the panda hash
*young gal*
any allergies?
yes Panda
Sub Giant River Otter.

Posted by: rhennigantx at March 30, 2025 05:35 PM (gbOdA)

137 The french menu used the word that the dictionary says means undergrowth.

Yeah...I'm stumped.
Posted by: CharlieBrown'sDildo at March 30, 2025 04:37 PM (L5An7)

Truffles? Don't they grow underground?

Posted by: Dash my lace wigs! at March 30, 2025 05:37 PM (h7ZuX)

138 Try African Freshwater Oysters if you get a chance. I had them in a stew with some kind of hot (scotch?) peppers and some other local vegetables. Delicious.

Posted by: Marcus T at March 30, 2025 05:37 PM (n4fLp)

139 Posted by: Piper at March 30, 2025 05:30 PM (pZEOD)

Piper, do you like roasting green beans? I usually do that if already roasting potatoes or other veggies. Throw some cherry tomatoes on the pan with the green beans and it is delicious.

Posted by: ScaryMary at March 30, 2025 05:37 PM (ytIDq)

140 S. Africa Court Rules ‘Kill the Boer’ Is Not Hate Speech, No Appeals

Coming to a North American Republic near you when the next (D) nominates SCOTUS.

Posted by: rhennigantx at March 30, 2025 05:38 PM (gbOdA)

141 I was in Paris (mumblety) years ago and had an escargot pizza. Wasn't bad as I recall, but, alcohol may have been involved.

Posted by: Admirale's Mate at March 30, 2025 05:38 PM (sMkAM)

142 Out and about, lazied up and stopped at this small eatery and got some mac and cheese to go, phone rang the instant I cleared the door so it was a while before I ate--long enough to reheat the stuff, but it was the very best m&c I ever have eaten--talk about an amalgam of flavors! There was sausage sprinkled through, plus bacon bits and a just right garlic flavor all swimming in cheese sauce that by itself could go with other food.

Gonna make time to find this place and eat there to see if the menu goes further that side foods.

Posted by: IRONGRAMPA at March 30, 2025 05:38 PM (hKoQL)

143 Sous Vide lung oyster.

Posted by: Commissar of plenty and festive little hats at March 30, 2025 05:39 PM (GsDOX)

144 Stephen Price Blair sent me a picture of an amazing venison sausage stew he made. I wish he had sent me a plate full

Posted by: Ben Had at March 30, 2025 05:40 PM (keLsF)

145 139 Posted by: Piper at March 30, 2025 05:30 PM (pZEOD)

Piper, do you like roasting green beans? I usually do that if already roasting potatoes or other veggies. Throw some cherry tomatoes on the pan with the green beans and it is delicious.
Posted by: ScaryMary at March 30

Yes! Everyone here loves when they get the little char spots on them. Debating in roasting them or sautéing them. You are correct, roasting with the potatoes is the easiest way and 1 less pan to clean.

Posted by: Piper at March 30, 2025 05:41 PM (pZEOD)

146 Ok, since no one has done it yet:

CBD, talking about all this food in France, is being shellfish so he should clam up.

Posted by: haffhowershower at March 30, 2025 05:41 PM (NMT5x)

147 Ok, since no one has done it yet:

CBD, talking about all this food in France, is being shellfish so he should clam up.
Posted by: haffhowershower at March 30, 2025 05:41 PM (NMT5x)

Is he there for the halibut, or pining for the pilchards?

Posted by: Hour of the Wolf at March 30, 2025 05:42 PM (VNX3d)

148 135 I have a good recipe for Panda Hash which should work well with otter meat.
Posted by: CharlieBrown'sDildo at March 30, 2025 05:31 PM (L5An7)

There is not much panda in the panda panda panda panda and beans.

Posted by: rhennigantx at March 30, 2025 05:34 PM (gbOdA)
----
Maybe the spam, spam, spam, spam and spam with beans?

Posted by: Ciampino - delicious spam & ghost pepper at March 30, 2025 05:42 PM (sPQoU)

149 FWP. It's time to go and put sauce on the ribs on the smoker but it is pouring rain. I don't want to get soaked on the way to the smokehouse.

Posted by: Grump928(C) at March 30, 2025 05:43 PM (64TDs)

150 With stormageddon 20 mins out, I'll be frying hamburgers indoors. Got the cast iron skillet and bacon grease out. Potato wedges in the air fryer. I shake them in a baggie with little olive oil and seasoned salt.

Posted by: olddog in mo at March 30, 2025 05:43 PM (hoCmQ)

151 >>>>>Ok, since no one has done it yet:

CBD, talking about all this food in France, is being shellfish so he should clam up.
Posted by: haffhowershower at March 30, 2025 05:41 PM (NMT5x)
*******
So, you just trying to mussel your way into the conversation, yeah?

Posted by: Rufus T. Firefly at March 30, 2025 05:43 PM (W2+86)

152 RISOTTO WITH THE FLAVOUR OF UNDERGROWTH
My guess would be that truffle oil or truffle butter may have been added just before serving.

Posted by: Kathy at March 30, 2025 05:44 PM (qpw89)

153 olddog, you really have to try some Lefty's seasoning.

Posted by: Ben Had at March 30, 2025 05:45 PM (keLsF)

154 Last week, someone posted a recipe for Creamy Parmesan Italian Sausage Soup. I made it on a rainy day last week and it was a hit!

Posted by: ScaryMary at March 30, 2025 05:45 PM (ytIDq)

155 Maybe the spam, spam, spam, spam and spam with beans?
Posted by: Ciampino - delicious spam & ghost pepper at March 30, 2025 05:42 PM (sPQoU)

I believe I saw a spam big mac at the Mickeys at JBPHH.
I did get the Poi Fried Pie.
I did not know purple had a taste.

Posted by: rhennigantx at March 30, 2025 05:45 PM (gbOdA)

156
146 Ok, since no one has done it yet:

CBD, talking about all this food in France, is being shellfish so he should clam up.

Posted by: haffhowershower at March 30, 2025 05:41 PM (NMT5x)
----
Shucks, I'm shell-shocked.

Posted by: Ciampino - delicious spam & ghost peppers at March 30, 2025 05:46 PM (sPQoU)

157 I don't want to get soaked on the way to the smokehouse.
Posted by: Grump928(C) at March 30, 2025 05:43 PM (64TDs)

Send the chillrens

Posted by: rhennigantx at March 30, 2025 05:46 PM (gbOdA)

158 ScaryMary, that was Matthew K C. The guy can cook.

Posted by: Ben Had at March 30, 2025 05:47 PM (keLsF)

159 I also took a run at the Cordon Bleu Casserole last week. It was good but I'm not sure it isn't just as easy to make the real thing.

I will steal the crust recipe however, really good and easy to pull together.

Posted by: Pete Bog at March 30, 2025 05:48 PM (X4hXd)

160 Thanks Ben Had. It was a good soup.

Posted by: ScaryMary at March 30, 2025 05:48 PM (ytIDq)

161 Is he there for the halibut, or pining for the pilchards?
Posted by: Hour of the Wolf at March 30, 2025 05:42 PM

Made a nice piece of pan roasted halibut for lunch. That's my food thread contribution for this week.

Posted by: RedMindBlueState at March 30, 2025 05:48 PM (Wnv9h)

162 I have a chicken cordon bleu casserole in the oven right now. It smells delicious!

I don't have any Gruyere cheese, so I'm making do with plain old Swiss.

Posted by: "Perfessor" Squirrel at March 30, 2025 05:50 PM (cweKM)

163 Looks like I'll be having stir fry for lunch pretty much daily this week. Cut up and made a mixture of cabbage, broccoli, onion, carrots, and mushrooms, with thin pork chops thawing. Fast and good.

Posted by: Dash my lace wigs! at March 30, 2025 05:50 PM (h7ZuX)

164 I don't have any Gruyere cheese, so I'm making do with plain old Swiss.

Posted by: "Perfessor" Squirrel at March 30, 2025 05:50 PM (cweKM)
----
Why don't you find some holes and use those?

Posted by: Ciampino - delicious airholes at March 30, 2025 05:52 PM (sPQoU)

165 Totally wimped out one day this and couldn't decide between microwave burritos or pimp steaks.

Posted by: Ben Had at March 30, 2025 05:53 PM (keLsF)

166 Ever watch a Bahamian woman beat a conch? It's quite a show.

Posted by: Maj. Healey at March 30, 2025 05:54 PM (/U5Yz)

167 Tonight is ground chicken stir-fry. I'm trying to use up some of the ground chicken purchased when on sale. It makes decent stir-fry.

Posted by: ScaryMary at March 30, 2025 05:54 PM (ytIDq)

168 There is a hole in the wall place in Seattle's Pike Place Market called Emmett Watson's Oyster Bar. You have to look to find it. Best oysters EVAH!!! Clam chowder is pretty good.

Posted by: Diogenes at March 30, 2025 05:54 PM (W/lyH)

169 Had dinner at a friend's house last night. He made "whole fried chicken". Battered then fried like a thanksgiving turkey. Fun exercise but then we cut them into pieces which regrettably entailed losing a lot of the crusty goodness inherent in fried chicken. I will stick to the old way on this one.

Posted by: Pete Bog at March 30, 2025 05:56 PM (X4hXd)

170 165 Totally wimped out one day this and couldn't decide between microwave burritos or pimp steaks.
Posted by: Ben Had at March 30, 2025 05:53 PM (keLsF
Ok, Ben Had. What’s a pimp steak?

Posted by: Eromero at March 30, 2025 05:56 PM (p4vtc)

171 Eromero, a hot dog.

Posted by: Ben Had at March 30, 2025 05:57 PM (keLsF)

172 OT Perfessor,

https://ultimatebooklist.com/

Posted by: I am the Shadout Mapes, the Housekeeper at March 30, 2025 06:00 PM (PiwSw)

173 I've tried various Kerry Gold cheeses and they are excellent. Even the aged cheddar is creamy more than crystalized but is full flavored. The Dubliner cheese is my favorite so far. Goes great on a sandwich or with fresh fruit.

Posted by: JTB at March 30, 2025 06:00 PM (yTvNw)

174 I thought so.

Posted by: Eromero at March 30, 2025 06:01 PM (p4vtc)

175 156
146 Ok, since no one has done it yet:

CBD, talking about all this food in France, is being shellfish so he should clam up.

Posted by: haffhowershower at March 30, 2025 05:41 PM (NMT5x)
----
Shucks, I'm shell-shocked.
Posted by: Ciampino - delicious spam & ghost peppers at March 30, 2025 05:46 PM (sPQoU)

Well, yes, but can he get a good sous-vide there? Huh? HUH?

Posted by: Darrell Harris at March 30, 2025 06:01 PM (JZEaX)

176 Ben Had, I've got pantry full of spices. Lot of Dizzy Pig and Bull Shit products Santa brings. Although I am out Slap Ya Mama and that needs to be rectified.

Posted by: olddog in mo at March 30, 2025 06:02 PM (hoCmQ)

177 For those who liked Ritz crackers and miss how they used to taste. Food Lion has a house brand version that is better than the current Ritz offering, reminds me of the originals, and at half the price.

Posted by: JTB at March 30, 2025 06:03 PM (yTvNw)

178 > Maybe the spam, spam, spam, spam and spam with beans?
------------
Spam and Mac 'n Cheese. My wife's comfort food. For tonight. Big time emotional issue abound here.

I'll abide.

Posted by: Martini Farmer at March 30, 2025 06:03 PM (Q4IgG)

179 Just upgraded from Watch to Tornado Warning.

Posted by: olddog in mo at March 30, 2025 06:03 PM (hoCmQ)

180 olddog, I gotta get you some Lefty's.

Posted by: Ben Had at March 30, 2025 06:04 PM (keLsF)

181 Slap Ya Mama is wonderful. There is one from Florida called Everglades Seasoning. It is delicious on chicken, pork, and fish.

Posted by: ScaryMary at March 30, 2025 06:04 PM (ytIDq)

182 I cook most of my chicken, pork or fish in white wine.

Posted by: Ben Had at March 30, 2025 06:13 PM (keLsF)

183 olddog take precautions

Posted by: Skip at March 30, 2025 06:13 PM (2ovuE)

184 BIL just sent a pic of his grill out on the uncovered deck in Hayward, under a foot of new snow!

Ahoy from subtropical SW FL, a few puffy whites overhead, air temp 80, pool 83.

And the ice machine can't keep up.

Posted by: Mr Gaga at March 30, 2025 06:15 PM (KiBMU)

185 And the ice machine can't keep up.
Posted by: Mr Gaga at March 30, 2025 06:15 PM (KiBMU)

You throwing the ice in the pool?

Posted by: Pete Bog at March 30, 2025 06:16 PM (X4hXd)

186 Inspired by my Bob's Burgers cookbook, I'm going to make a burger called ¡Viva Ciabatta! with jalapeños, queso, guacamole, salsa, beans, and cilantro lime sauce.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 06:18 PM (kpS4V)

187 Well, yes, but can he get a good sous-vide there? Huh? HUH?

Posted by: Darrell Harris at March 30, 2025 06:01 PM (JZEaX)

I went to a local butcher to buy some lamb. I wanted shoulder chops, which in thr U.S. are cut from the blade. He had chops cut from the true shoulder, but packed in a sous vide bag, complete with seasoning.

Very cool, but since I don't have a sous vide machine I was stuck. I went to another butcher who had the same cut. It was fantastic!

Posted by: CharlieBrown'sDildo at March 30, 2025 06:18 PM (L5An7)

188 Spam. I make Spam breakfast tacos on occasion. Muy bueno!

Posted by: ScaryMary at March 30, 2025 06:19 PM (ytIDq)

189 186 Inspired by my Bob's Burgers cookbook, I'm going to make a burger called ¡Viva Ciabatta! with jalapeños, queso, guacamole, salsa, beans, and cilantro lime sauce.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 06:18 PM (kpS4V)

You will need to have that taste-tested.

Posted by: I am the Shadout Mapes, the Housekeeper at March 30, 2025 06:19 PM (PiwSw)

190 Pimp steak?

Do you slap it and tell it to git to gittin'?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 06:19 PM (kpS4V)

191 Pimp steak?

Do you slap it and tell it to git to gittin'?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 06:19 PM

I wasn't going to ask...

Posted by: RedMindBlueState at March 30, 2025 06:21 PM (Wnv9h)

192 Oyster thread! I have fond memories of Baltimore pub crawls with my late sister. Fifteen-cent oysters. The kid shucking them was an artist and was tipped well for his efforts. Schaffer's pub might have been one of the places..

Posted by: Joe Kidd at March 30, 2025 06:21 PM (bA75n)

193 Joe Kidd, I ask for one thing. That your move is completed in time for you to make MoMe X

Posted by: Ben Had at March 30, 2025 06:24 PM (keLsF)

194 Oyster thread! I have fond memories of Baltimore pub crawls with my late sister. Fifteen-cent oysters. The kid shucking them was an artist and was tipped well for his efforts. Schaffer's pub might have been one of the places..
Posted by: Joe Kidd at March 30, 2025 06:21 PM

My favorite seafood place in Salem does oysters with a couple drops of Stoli raspberry vodka topped with wasabi flying fish roe. Those are some of my favorites.

Posted by: RedMindBlueState at March 30, 2025 06:24 PM (Wnv9h)

195 My favorite seafood place in Salem does oysters with a couple drops of Stoli raspberry vodka topped with wasabi flying fish roe.

Posted by: RedMindBlueState at March 30, 2025 06:24 PM (Wnv9h)

That sounds tasty. I love Wasabi roe.

Posted by: CharlieBrown'sDildo at March 30, 2025 06:26 PM (L5An7)

196 CBD, please convey a hug to your lovely wife.

Posted by: Ben Had at March 30, 2025 06:28 PM (keLsF)

197 Years ago we had a huge snowstorm. For middle KY it was significant.

My first job... shoveling a path to the grill. Nearly 3 feet on the deck. The burgers were awesome.

Posted by: Martini Farmer at March 30, 2025 06:30 PM (Q4IgG)

198 I do a thing where I make a corn pudding and as soon as it comes out of the oven I jam a bunch of oysters in it and quickly to the table. It's good. The oysters cook just enough and not too much. Everyone I have served it to has liked it even if initially and even permanently outraged by the thing. Idk. My family always did this.

Posted by: Thesokorus at March 30, 2025 06:30 PM (z6Ybz)

199 That sounds tasty. I love Wasabi roe.
Posted by: CharlieBrown'sDildo at March 30, 2025 06:26 PM

Those are what got me to try raw oysters. It was a culinary revelation.

Posted by: RedMindBlueState at March 30, 2025 06:30 PM (Wnv9h)

200 Posted by: JTB at March 30, 2025 06:00 PM (yTvNw)

My son loves the Kerry Gold Dubliner cheese to take as a snack with his work lunch.

Posted by: FenelonSpoke at March 30, 2025 06:31 PM (42Vb+)

201 193

(Shakes Magic 8 Ball)

All signs point to yes!

Posted by: Joe Kidd at March 30, 2025 06:34 PM (bA75n)

202 Those are what got me to try raw oysters.

Posted by: RedMindBlueState at March 30, 2025 06:30 PM (Wnv9h)

It's a bold step, but worth it!

Posted by: CharlieBrown'sDildo at March 30, 2025 06:35 PM (L5An7)

203 Joe Kidd, we will break open that bottle of Bib and Tucker 10.

Posted by: Ben Had at March 30, 2025 06:36 PM (keLsF)

204 It's a bold step, but worth it!
Posted by: CharlieBrown'sDildo at March 30, 2025 06:35 PM

Oh, hell yeah. Those became a family favorite.

Posted by: RedMindBlueState at March 30, 2025 06:37 PM (Wnv9h)

205 Tonight is ground chicken stir-fry. I'm trying to use up some of the ground chicken purchased when on sale. It makes decent stir-fry.
Posted by: ScaryMary at March 30, 2025 05:54 PM (ytIDq)

I want to make Chicken Kiev, and I saw a show on TV where they used ground chicken instead of cutlets. Can mix the seasoning in better and it won't dry out or get rubbery. So they said. I haven't tried it yet, but that seems like a good use of ground chicken.

Posted by: haffhowershower at March 30, 2025 06:37 PM (NMT5x)

206 Safest way to open an oyster is with the round end of a church key style bottle opener. Most effective on oysters with that pronounced hinge mentioned in the content. Super easy..barely an incovenience..

Posted by: Joe Kidd at March 30, 2025 06:39 PM (bA75n)

207 Near as I figure, I’ve been eating raw oysters over 70 years.

Posted by: Eromero at March 30, 2025 06:39 PM (p4vtc)

208 That's interesting. How does it turn out?
Posted by: Tuna at March 30, 2025 04:36 PM (lJ0H4)

Yummy

Posted by: vmom deport deport deporte at March 30, 2025 06:41 PM (6U1c2)

209 Ok kids, it's time for me to say good night. It's late here!

Thanks for reading and commenting. Even you Huskies!

Posted by: CharlieBrown'sDildo at March 30, 2025 06:41 PM (L5An7)

210 I tried oysters years ago and was not impressed. Clams yes, I'll eat the entire bushel. Not oysters...
But reading these comments I am thinking perhaps I need to give them a second chance to impress me....

Posted by: Grateful - the range bag lady at March 30, 2025 06:41 PM (IQ6Gq)

211 Bon nuit, CBD!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at March 30, 2025 06:42 PM (kpS4V)

212 CBD, thanks to you.

Posted by: Ben Had at March 30, 2025 06:42 PM (keLsF)

213 Grateful, I will introduce you to some frog legs.

Posted by: Ben Had at March 30, 2025 06:44 PM (keLsF)

214 Top 20 Posts at Doug Ross
https://tinyurl.com/4bwdpwuc

Posted by: Skip at March 30, 2025 06:45 PM (2ovuE)

215 Sea Scallops are best Seafood.

Posted by: jsg at March 30, 2025 06:46 PM (UJ+K5)

216 I want to make Chicken Kiev, and I saw a show on TV where they used ground chicken instead of cutlets. Can mix the seasoning in better and it won't dry out or get rubbery. So they said. I haven't tried it yet, but that seems like a good use of ground chicken.

Posted by: haffhowershower at March 30, 2025 06:37 PM (NMT5x)

---

Good idea! I'll look it up. I often find ground chicken marked down. As a frugal sort, will find some way to make it delicious.

Posted by: ScaryMary at March 30, 2025 06:46 PM (ytIDq)

217 I miss oysters. Truly one of the best seafoods.

Posted by: Handshakes at March 30, 2025 06:47 PM (Qmkgs)

218 ScaryMary, ground chicken and Cookwells green chili sauce.

Posted by: Ben Had at March 30, 2025 06:50 PM (keLsF)

219 ScaryMary, may as well use public television since we are paying for it!

Chicken Kiev restaurant, goes to WTTW website.

https://tinyurl.com/dpd7xnf5

Posted by: haffhowershower at March 30, 2025 06:50 PM (NMT5x)

220 I'm heading to a couple of food shops in the Charlotte, NC area with my executive chef sister this week - one Italian and one Asian. I'm predicting an empty wallet by Wednesday afternoon.

Posted by: mrp at March 30, 2025 06:51 PM (rj6Yv)

221 mrp, sounds like an amazing adventure

Posted by: Ben Had at March 30, 2025 06:52 PM (keLsF)

222 Scary Mary - glad you enjoyed the soup recipe!

Ben Had is too kind.. I am certainly no sort of gourmet.

Posted by: Matthew Kant Cipher at March 30, 2025 06:54 PM (kOluj)

223 I want to make Chicken Kiev, and I saw a show on TV where they used ground chicken instead of cutlets. Can mix the seasoning in better and it won't dry out or get rubbery. So they said. I haven't tried it yet, but that seems like a good use of ground chicken.
Posted by: haffhowershower at March 30, 2025 06:37 PM (NMT5x)

I would be worried that the butter would run out during cooking. Haven't made it in a decade at least, but:

Make a compound butter with green onions or chives. Form into a quarter-sized log and wrap in waxed paper and freeze for at least an hour

Butterfly two boneless, skinless chicken breasts. Pound to about 1/8"thickness

Cut compound butter into 1/4 inch coins and place one coin in each of the four cutlets. Roll closed. Coat each in flour seasoned with salt and parsley, Then egg wash and coat with seasoned bread crumbs ( I add a bit of parmesan to mine). Pan fry to a golden brown on all sides. Serve with mashed potatoes or rice.

Posted by: Joe Kidd at March 30, 2025 06:54 PM (bA75n)

224 Thanks haffhowershower and Ben Had. I enjoy finding uses for cheaper cuts of meat😀

Posted by: ScaryMary at March 30, 2025 06:55 PM (ytIDq)

225 Posted by: mrp at March 30, 2025 06:51 PM (rj6Yv)

Here?

https://midlandprovisions.com/

Posted by: I am the Shadout Mapes, the Housekeeper at March 30, 2025 06:55 PM (PiwSw)

226 Thank you, Matthew. The soup truly was delicious.

Joe Kidd, that Chicken Kiev sounds wonderful.

Posted by: ScaryMary at March 30, 2025 06:57 PM (ytIDq)

227 ScaryMary, did pork green chili with the Cookwells for a MoMe one year. 10 gallons was gone in a flash

Posted by: Ben Had at March 30, 2025 06:58 PM (keLsF)

228 Oh, secure the cutlets with toothpicks before frying! Important step!

Posted by: Joe Kidd at March 30, 2025 06:59 PM (bA75n)

229 Forgot to mention that the pork green chili was only a side dish

Posted by: Ben Had at March 30, 2025 07:00 PM (keLsF)

230 Gubs are nood.

Posted by: RedMindBlueState at March 30, 2025 07:01 PM (Wnv9h)

231 Posted by: mrp at March 30, 2025 06:51 PM (rj6Yv)

Here?

https://midlandprovisions.com/
Posted by: I am the Shadout Mapes, the Housekeeper at March 30, 2025 06:55 PM (PiwSw)

No, unfortunately

Posted by: mrp at March 30, 2025 07:58 PM (rj6Yv)

232 Margaux Brasserie - Brookfield, WI

Posted by: Amy at March 30, 2025 09:27 PM (FIjCz)

233 Newport Oregon.
Yaquina Bay Oyster Farm.
Thirty years ago I bought a half bushel of Kumamoto oysters for $18. Grilled on the beach with fillets of albacore right off of the boat. Dungeness crab out off the Alsea Bay. Bolete mushrooms sauteed in butter and olive oil.
Life was good.

Posted by: waepnedmann at March 30, 2025 09:43 PM (G8gad)

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