Food Thread: Ketchup Snacks? Oyster in Jelly? The Truth Is Stranger Than Fiction!

I'll try most things once. But this looks to be at best an oddity that really doesn't deserve the commitment in calories, and at worst an abomination that will rend the fabric of the food universe and cause catastrophic downstream effects.

Besides, I don't really like ketchup that much. Sure, I'll dip fries in it, but I prefer vinegar or mayonnaise. And don't start with the nonsense that ketchup belongs on burgers or -- and this is a horror-show of a thought -- hot dogs!

And why are they orange...is that a sort of Halloween vibe?

What exactly is going on here?

******
Sauces can be simple or complex, from the simplest pan sauce thickened with butter or cream, to the lunatic mother sauces of French gastronomy. That's not quite fair, but French cooking makes a big deal out of The Five Basic Sauces, I think to the detriment of other things.

I'm not denying that they are tasty...they absolutely are, and a plate of chopped shoe leather dressed with one of those sauces can be delicious. But I like the main ingredient of my food to shine, and not be lost in the sauce (hah!).

So why do the French obsess over their sauces? Could it be that sauces are an inexpensive addition to a dish that can hide a multitude of failings...like substandard meats or vegetables? Or perhaps sauces are a way to extend a dish without using a lot of expensive meat or seafood?

I think that describes a lot of Chinese cooking! Is it a fair description of classic French cooking? Eh...maybe.

I mostly don't bother with classic sauces, and simply deglaze with wine (mostly white), then finish with butter or cream... or both! If I want to get fancy I'll toss in some minced shallots or leeks, but that is the extent of it. I like deglazing because it uses the meat or fish itself to intensify flavor. And I like cream and butter because I am sane, and fat is flavor!

******

I had this last weekend at a fine restaurant that is run by a Japanese chef who has embraced modern French cooking. I find most fusion restaurants to be messes...not sure what they are and trying to be both cuisines. But this guy is definitely a French chef, with some subtle Japanese influence.

That is a raw oyster in a sort of flavored jelly. Yeah, it sounds sort of gross, but it was delicious. It had all of the subtle oyster flavors, with the addition of mignonette, a traditional accompaniment.

It was pretty close to my personal line in the culinary sand...don't get too weird and make food a science experiment. But it worked and was tasty, so I'll allow it!

******

Historic flooding expected to have caused 'extensive damage' to Frankfort bourbon distillery [Old article]

Uh Oh!

I like most of Buffalo Trace's bourbons and ryes, even if the price points in my neck of the woods are ridiculous. Their flagship mass-market bourbon, the eponymous "Buffalo Trace," is an excellent $25-$30 bourbon. But for $50? That's nuts.

******
I love coffee. My morning ritual borders on obsessive (Borders? my wife mutters....), and I will get very grumpy if I can't have a cup of good coffee before I have to interact with humanity. I will chat for hours about how pathetically bad Starbucks coffee is, and am genuinely happy when I get an afternoon cup of espresso that punctuates the day.

But it's just a drink.

Here's How to Order Your Morning Caffeine in the No. 1 City for Coffee

The city’s famous alleyways were designed as service lanes for those enterprises. Today, they make the perfect place to install a hidden, “if you know, you know” café or coffee window.
The Top 10 International Cities for Coffee, According to the Experts
Immigrants, particularly Italians, brought espresso machines with them to the city in the mid-20th century, and a steady stream of newcomers from all over the world have introduced innovations ever since.
“Then there’s the port, which brings in more products than any other in Australia,” says Sweetman. “So we have coffee from Kenya, Columbia, Indonesia, and everywhere else. Because we’re so far from pretty much everywhere, there’s no favoritism.”

Coffee shop as speakeasy? No thanks. And that conceit about Melbourne being a port? How pompous can they get? I'll bet most supermarkets in America have a selection of coffee that includes many single origin coffees!

Climb down off of your high horse and just have a cup of coffee.

Next thing you know they will be extolling the virtues of shaking Manhattans!

******

[Hat Tip: Kathy]

******
I thought France would have good garlic, but the Frogs seem to have the same problem we have in the U.S. At least they don't import filthy garlic from China. Pork is great here, but no game, so send all of your extra antelope to: cbd dot aoshq at gmail dot com.

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

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at April 13, 2025 04:00 PM (ypFCm)

2 I'm eating cold Chinese food straight from the fridge.

Posted by: Grump928(C) at April 13, 2025 04:02 PM (jc0TO)

3 For some reason spiced up Mongolian beef is great this way.

Posted by: Grump928(C) at April 13, 2025 04:02 PM (jc0TO)

4 He's not coming back you know

Posted by: Skip at April 13, 2025 04:03 PM (ypFCm)

5 He's not coming back you know

Posted by: Skip at April 13, 2025 04:03 PM (ypFCm)

Wanna bet?

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at April 13, 2025 04:04 PM (L5An7)

6 Ketchup that causes gout?

Posted by: Chairman LMAO at April 13, 2025 04:04 PM (LPS7w)

7 Me, I ain't leaving the country and having a good old fashion Philly cheesesteak tonight.
Supposed to be nice tomorrow so have Brats to grill.

Posted by: Skip at April 13, 2025 04:04 PM (ypFCm)

8 You write like you are not ever leaving.

Posted by: Skip at April 13, 2025 04:05 PM (ypFCm)

9 I think my Old French whore is dead.

Posted by: Grump928(C) at April 13, 2025 04:05 PM (jc0TO)

10 Ketchup made with tomatoes is only one variety of ketchup. I have seen carrot ketchup, which might account for the orange color.

Posted by: Duncanthrax at April 13, 2025 04:05 PM (0sNs1)

11 It looks like an embedded video is missing - or it's a Brave thing.

It should appear before the [ Hat Tip: Kathy ].

Posted by: Hour of the Wolf at April 13, 2025 04:05 PM (VNX3d)

12 You write like you are not ever leaving.

Posted by: Skip at April 13, 2025 04:05 PM (ypFCm)

I'll bet you a finished basement (I'll buy the materials) to a case of whatever you want that I will be back.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at April 13, 2025 04:06 PM (L5An7)

13 Halloween in France is in April?

Posted by: Weasel at April 13, 2025 04:06 PM (VgEdR)

14 No ketchup on hot dogs? The man has got class.

Posted by: Mike Royko at April 13, 2025 04:06 PM (xDJJe)

15 Didn't POTUS pass an EO that ketchup (and only ketchup) must be used on steaks?

Or at least I'd heard the rumor that Trump[ puts ketchup on steak.

Posted by: illiniwek at April 13, 2025 04:07 PM (Cus5s)

16 Frog fight!

Posted by: Commissar of plenty and festive little hats at April 13, 2025 04:07 PM (c0nn3)

17 The pub I frequent has a spicy salami and Brussels sprouts pizza. The Brussels sprouts is, I believe, roasted with hot honey..
I would eat it but I bet no one else would

Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 04:07 PM (kTd/k)

18 He's not coming back you know
Posted by: Skip at April 13, 2025 04:03 PM

We'll know for sure when he announces his fandom for the Chaussettes Rouges soccer club.

Posted by: Duncanthrax at April 13, 2025 04:09 PM (0sNs1)

19 I'm back for a little while today having survived noro (thanks college kids for being sick and not leaving me alone), a Sunday night wedding rehearsal, and a kid spring flag football game (canceled today b/c of wet fields, so I can pop in...gonna be rough the next 2 months for me to stop by)...

Only feeding 3 tonight, including the football player, so dinner was his idea. Aldi's made the sweet BBQ chicken tenders absurdly cheap (under $4/bag) so we're having those with roasted zucchini with olive oil, garlic, nutritional yeast, and salt and then a strawberry/grape salad and my daughter's homemade sourdough bread. Simple, easy, and no leftovers.

That's the nice thing about zucchini. A small veg (and a pretty tasteless one, so you can make it taste what you like - good for kids that way), so you can make 1, 2, 3, or 4, depending how many folks are around, and it's just a quick halving and slicing to get little moons quickly ready for a roast...no peeling necessary.

Posted by: Nova Local at April 13, 2025 04:09 PM (tOcjL)

20 Regarding the French ballet-soccer video in the sidebar... looks like yet another woman's sport that biological men are ruining. 😂

Posted by: Chairman LMAO at April 13, 2025 04:09 PM (LPS7w)

21 Is the current thinking that corn oil is bad for you?

Posted by: Grump928(C) at April 13, 2025 04:09 PM (jc0TO)

22
Was in Japan last week, saw candied, baby octopus on a stick, with a quail egg rammed up its head to allegedly make it look fun and delightful. it's called tako tamago. Most the food there is delicious and normal.

But every now and then....
No.

Posted by: Mitch Beefcake at April 13, 2025 04:11 PM (xtKM4)

23 Is the current thinking that corn oil is bad for you?
Posted by: Grump928(C) at April 13, 2025 04:09 PM

Are you inquiring about interior or external usage?

Posted by: Duncanthrax at April 13, 2025 04:11 PM (0sNs1)

24 Bad to eat.

Posted by: Grump928(C) at April 13, 2025 04:11 PM (jc0TO)

25 I am sure you will be back CBD

Posted by: Skip at April 13, 2025 04:11 PM (ypFCm)

26 @23 did you just go there?

Posted by: Chairman LMAO at April 13, 2025 04:12 PM (LPS7w)

27 Bought the 99 cent ham for meals this week.

I don't love ham, but I always love ham's price, so it tends to be the meals either the week before and/or after Easter (this year, it might be both with the spouse's one meal a day thing b/c he can have a LOT of meat for one sitting).

In this house, a 10lber is usually 2 meals and a side broth. So, since we haven't had a spiral ham in a long time, I'm gonna serve it as just the ham twice, but with 2 totally different veg offerings (snap peas, sweet potatoes, brussel sprouts in the ham fat, and salad are in the offing) and a different carb each day. Then, I'm thinking breakfast grits with the broth (yeah, ham broth is good in soup, but it's AMAZING in grits) for a breakfast dinner with any leftover ham in a veg hash and some eggs b/c they are affordable enough again (or an egg pie - we'll see)...

Posted by: Nova Local at April 13, 2025 04:13 PM (tOcjL)

28 It's not fine dining but I had some Steak and Shake last night and those beef tallow fries reminded me why I used to like French fries.

Posted by: Christopher R Taylor at April 13, 2025 04:14 PM (HhFcR)

29 Huzzah! Food!

Posted by: RedMindBlueState at April 13, 2025 04:15 PM (Wnv9h)

30 Besides, I don't really like ketchup that much.

Immediately discounts anything further CBD has to say.

Commie.

Posted by: Additional Blond Agent, STEM Guy at April 13, 2025 04:15 PM (/HDaX)

31 If you are still there this summer you should head up to Zeeland in the nether regions for the mussel festival. Pretty area and more mussels than even you can eat.

Posted by: JackStraw at April 13, 2025 04:15 PM (LkLld)

32 OTOH, I *would* try the huîtres en gelée.

Posted by: Additional Blond Agent, STEM Guy at April 13, 2025 04:16 PM (/HDaX)

33 21 Is the current thinking that corn oil is bad for you?

Posted by: Grump928(C) at April 13, 2025 04:09 PM (jc0TO)

My theory - fats are best in their natural form - fish, meat, avocados, coconuts, nuts, olives, milk, seeds, etc. When you do anything to concentrate/purify/weirdify them, it's probably less good, so you should have less of it that way, NO MATTER WHAT it is...

Moderation is key. 10 years from now, olive oil will be the demon...and then we'll cycle oil demons again...

Posted by: Nova Local at April 13, 2025 04:17 PM (tOcjL)

34 That's not quite fair, but French cooking makes a big deal out of The Five Basic Sauces, I think to the detriment of other things.

Cordon Bleu cooking is very fine in it's place, but the fixation on it and having every great chef required to train in it has stagnated cuisine. And they do eggs all wrong

Posted by: Christopher R Taylor at April 13, 2025 04:17 PM (HhFcR)

35 Hello foodies?

Posted by: Pete Bog at April 13, 2025 04:18 PM (u4Z94)

36 By the way, I am in Frankfort visiting family at the moment and the Buffalo Trace complex is getting cleaned up real well. They probably lost a bunch of the bottom tier barrels but apparently the supply of bourbon is enormous right now so it might not do much to prices.

The Kentucky River flooded over 48 feet and tornadoes ripped through the area but they are cleaning things up real fast.

Posted by: Christopher R Taylor at April 13, 2025 04:20 PM (HhFcR)

37 "Besides, I don't really like ketchup that much. Sure, I'll dip fries in it, but I prefer vinegar or mayonnaise. And don't start with the nonsense that ketchup belongs on burgers or -- and this is a horror-show of a thought -- hot dogs!

And why are they orange...is that a sort of Halloween vibe?

What exactly is going on here?"

I'm not sure what other color those chips would be - adding red to off-white/slight yellow foods (like potato) would make them orange.

I mean, did you want blue? That would be tough in France b/c I didn't think they did artificial colors. What you get once you add ingredients together is the color you get.

Posted by: Nova Local at April 13, 2025 04:21 PM (tOcjL)

38 I'm with you on sauces, CBD. I usually just deglaze, maybe use mushrooms, shallots, or leeks, and thicken with something like butter, evap milk, or sour cream. I do play with my food from time to time, but on weeknights, I am a simple man.

Posted by: RedMindBlueState at April 13, 2025 04:22 PM (Wnv9h)

39 My daughter is getting married in a year, so today we had a food tasting at a prospective caterer. I'm so full I can hardly move, and I ate less than everyone else.

I can't for the life of me figure out why caterers never include Cheetohs in their bill of fare.

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

40 "Moderation is key. 10 years from now, olive oil will be the demon...and then we'll cycle oil demons again..."
Posted by: Nova Local

ha, could be. For now at least, I look at more like ... BigFood and their upside down food pyramid has been exposed as another farce, or maybe an attack on Americans. Reform started with Atkin's Diet I guess.

I'm not completely certain on the high fat low carb diet, with the ketosis and all, but am going with that for now. I certainly see the addiction to carbs ... and observe all the fat kids, and fat adults. Ozempic seems like a poor solution.

Posted by: illiniwek at April 13, 2025 04:24 PM (Cus5s)

41 My daughter is getting married in a year, so today we had a food tasting at a prospective caterer. I'm so full I can hardly move, and I ate less than everyone else.

I can't for the life of me figure out why caterers never include Cheetohs in their bill of fare.
Posted by: Archimedes at April 13, 2025 04:23 PM (xCA6C)

If they included Cheetos, it would be too obvious how much they mark up their prices. After all, you can check the supermarkets.

Posted by: Hour of the Wolf at April 13, 2025 04:24 PM (VNX3d)

42 I've made variations on three of the sauces: bechamel, espagnole, and red sauce. I loathe hollandaise, and have never tried veloute.

Posted by: Archimedes at April 13, 2025 04:27 PM (xCA6C)

43 Did you know there are places you can "board" your sourdough starter if you are taking a long vacation? They feed it and everything.

Posted by: Sabrina Chase at April 13, 2025 04:27 PM (a0V+E)

44 It is kind of funny to me how some very common condiments like mayo used to be super fancy haute cuisine in the past.

Ketchup has a neat background, I encourage people to look it up because I don't want to type it al up on a phone keyboard

Posted by: Christopher R Taylor at April 13, 2025 04:28 PM (HhFcR)

45 39 My daughter is getting married in a year, so today we had a food tasting at a prospective caterer. I'm so full I can hardly move, and I ate less than everyone else.
Posted by: Archimedes at April 13, 2025 04:23 PM (xCA6C)

I gotta give credit to the spouse's family for the rehearsal dinner. His uncle has the rehearsal dinner at Clyde's in Broadlands, and I was literally the only allergy invitee. Since all the passed apps were bad, the kitchen offered to make me the scallop wrapped in bacon wrap with no dip. They brought out FOUR huge scallops just for me. Then, the buffet (Mexican and Italian), they wanted to know what I wanted, and I said I'ld just eat anything already done...and they brought me huge bowls of the chicken AND pork, 2 sauces, pickled onions, pico, lettuce, and tortilla. The bride's dad saw my plate and asked how I got it - I said I had allergies and just said to do whatever works, and that always goes best. It also helps when a mid-20s male is serving b/c he brings what he thinks he'd eat in one sitting, not a 40s female would. Spouse ended up splitting the scallops and chicken with me (b/c he's all about protein, too)...

Posted by: Nova Local at April 13, 2025 04:28 PM (tOcjL)

46 If they included Cheetos, it would be too obvious how much they mark up their prices. After all, you can check the supermarkets.

Nah, they just need to rename them to something French sounding; oeuvres de fromage.

Posted by: Archimedes at April 13, 2025 04:29 PM (xCA6C)

47 Going to the local spot for fried chicken tonight. “Broasted” which really means fried under pressure. It’s delicious.

Good cowboy fritters made with corn and jalapeno.

Posted by: Pete Bog at April 13, 2025 04:30 PM (u4Z94)

48 39 My daughter is getting married in a year, so today we had a food tasting at a prospective caterer. I'm so full I can hardly move, and I ate less than everyone else.

I can't for the life of me figure out why caterers never include Cheetohs in their bill of fare.

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

Every other wedding app has dairy, so I'm surprised they don't just go all in for these, too...

Dairy is how they cover for food sitting...and it's a cheap extender.

Posted by: Nova Local at April 13, 2025 04:32 PM (tOcjL)

49 43 Did you know there are places you can "board" your sourdough starter if you are taking a long vacation? They feed it and everything.

Posted by: Sabrina Chase at April 13, 2025 04:27 PM (a0V+E)
----
"Feed me Seymour!"

Posted by: Ciampino - That sounds ominous at April 13, 2025 04:33 PM (sPQoU)

50 Le Cheetouix. A house made delicacy from the Chef’s grandmere.

Posted by: Pete Bog at April 13, 2025 04:34 PM (u4Z94)

51 Townsends has a video for making mushroom ketchup, which apparently was a very common condiment at one time.

Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 04:34 PM (kTd/k)

52 My brother-in-law was stationed at the German embassy in the 90s. My sister-in-law said that the French would go into the commissary and would buy ketchup and Wonder bread when they thought no one was looking.

Posted by: bluebell at April 13, 2025 04:34 PM (79pEw)

53 Going to the local spot for fried chicken tonight. “Broasted” which really means fried under pressure. It’s delicious.

Isn't that KFC?

Posted by: Archimedes at April 13, 2025 04:34 PM (xCA6C)

54 Townsends has a video for making mushroom ketchup, which apparently was a very common condiment at one time.
Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 04:34 PM (kTd/k)

Ketchup probably got its start as a means of making something palatable from spoiled or wormy fruits and vegetables.

Posted by: Alberta Oil Peon at April 13, 2025 04:35 PM (8zz6B)

55 Made garlic/lemon shrimp with asparagus last week. I am glad no one was around to see me licking my plate.

Posted by: Ben Had at April 13, 2025 04:36 PM (yp8Vj)

56 Made garlic/lemon shrimp with asparagus last week. I am glad no one was around to see me licking my plate.
Posted by: Ben Had at April 13, 2025 04:36 PM (yp8Vj)

Can't beat it !

Posted by: Hatari Somewhere on Ventura Highway at April 13, 2025 04:37 PM (WF/xn)

57 Archimedes I think it’s the same technique. Better seasoning, less breading and Speed Goat golden ale elevate the experience.

Posted by: Pete Bog at April 13, 2025 04:37 PM (u4Z94)

58 Archimedes, Broasted chicken is the very best.

Posted by: Ben Had at April 13, 2025 04:38 PM (yp8Vj)

59 Going to the local spot for fried chicken tonight. “Broasted” which really means fried under pressure. It’s delicious.

Isn't that KFC?
Posted by: Archimedes at April 13, 2025 04:34 PM (xCA6C)
--------

Do you remember Whitey's on Washington Blvd in Arlington? It's been gone over 20 years now but they used to have a big neon sign that read BROASTED CHICKEN in the front window. Only time I've ever seen that. I don't know anyone who ever ordered it but that place was an institution.

Posted by: bluebell at April 13, 2025 04:38 PM (79pEw)

60 Did you know there are places you can "board" your sourdough starter if you are taking a long vacation? They feed it and everything.
Posted by: Sabrina Chase at April 13, 2025 04:27 PM (a0V+E)
-------

One year we all gave up bread for Lent and I just shoved my starter in the back of my fridge for six (actually seven) weeks. After Easter I pulled it out and started feeding it again and it was happy. And no boarding fee!

Posted by: bluebell at April 13, 2025 04:40 PM (79pEw)

61 "Ozempic seems like a poor solution."

I recently learned something disturbing about Ozempic. Son and DiL were on it for quite a while but both quit in the last few months. DiL was still taking Ozempic at the beginning of this year when her father died suddenly. She was really having serious problems dealing with his death...until she stopped taking Ozempic. Apparently depression/sadness is a common side effect and that coupled with normal grief was pretty overwhelming. I hadn't heard that before.

Posted by: Art Rondelet of Malmsey at April 13, 2025 04:42 PM (FEVMW)

62 I'm still on my flatbread kick. Made some with almond oil, ground almonds and orange zest to with the orange chicken salad.

Posted by: Ben Had at April 13, 2025 04:42 PM (yp8Vj)

63 And yes broasted is basically KFC, the original oil pressure cooker. The Colonel owned a gas station that sold fried chicken to attract more customers and he was looking for a way to make it faster.

Posted by: Christopher R Taylor at April 13, 2025 04:43 PM (HhFcR)

64 54
Ketchup probably got its start as a means of making something palatable from spoiled or wormy fruits and vegetables.

Posted by: Alberta Oil Peon at April 13, 2025 04:35 PM (8zz6B) ----
If you've ever made a Bolognese sauce for pasta and have dipped (fresh Italian) bread in it, burnt your lips and gone back for more then you might think along the lines of bottling it ....

Posted by: Ciampino - That taste is great at April 13, 2025 04:43 PM (sPQoU)

65 According to my daughter who lives there, Europe is lightyears behind the USA when it comes to salty snacks. Every few months, I have to send her my body weight in Cheddar Jalapeno Cheetos, now that her army contact with PX privileges has returned to the states.

Posted by: RS at April 13, 2025 04:45 PM (rk5vz)

66
Ketchup that causes gout?

Rub some Gay Poupon on it.

Posted by: Bertram Cabot, Jr. at April 13, 2025 04:45 PM (63Dwl)

67 Isn't that KFC?
Posted by: Archimedes at April 13, 2025 04:34 PM (xCA6C)

It used to be, back when KFC was actually Kentucky Fried Chicken.

Not any more.

Posted by: Additional Blond Agent, STEM Guy at April 13, 2025 04:46 PM (/HDaX)

68 Christopher Taylor, there is a big difference between broasted and KFC.

Posted by: Ben Had at April 13, 2025 04:46 PM (yp8Vj)

69 Is broasted a combination of baked and roasted?

Posted by: Bertram Cabot, Jr. at April 13, 2025 04:48 PM (63Dwl)

70 Mayo on freedom fries? Filthy Belgian.

Posted by: Field Marshal Zhukov at April 13, 2025 04:51 PM (wBaIH)

71 Ketchup is both an underrated and overrated condiment. I like it (good ketchup anyway) but in moderate amounts. Don’t slop a big goop on your burger or (yes) hotdog. Just a dab will add some extra flavor and sweetness.

Mayonnaise is Satan’s semen. Black peeps are right about it.

Posted by: Elric the Bladiest Blade at April 13, 2025 04:51 PM (6kbdf)

72 Buffalo Trace seems to have a plumbing problem.
Or perhaps it is a roof leak.

Posted by: Itinerant Alley Butcher at April 13, 2025 04:51 PM (/lPRQ)

73 Dinner today was a four pound strip roast. I hadn't heard of such a thing before. Rubbed it with an herb and pepper mix, 20 minutes at 450 then 15 minutes a pound at 325 degrees. Superb and so easy. Very rare, just as I like it and leftovers can be reheated without turning it into well done boot leather. I was skeptical at the simple directions but they were right on the money. And we got it for a half off store special.

I see a really good beef sandwich in my future.

Posted by: JTB at April 13, 2025 04:52 PM (yTvNw)

74 I don't dislike ketchup but I never eat it--not even on French fries.

Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 04:52 PM (kTd/k)

75 Yeah ketchup was an attempt to make old and spoiling meat more palatable. Cities grew so fast that it was very difficult to ship good food in from the country, this was before refrigeration. It's like putting A1 sauce on a cruddy steak or hot sauce on just about anything

Posted by: Christopher R Taylor at April 13, 2025 04:52 PM (HhFcR)

76 I'm having a white meal. Fish, pan fried in butter (thanks for the tip, Ben Had) and a potato. I put some cheddar on the potato for color. Heh.

Been in the yard all day, and I don't have any veggies prepped.

Posted by: Dash my lace wigs! at April 13, 2025 04:52 PM (h7ZuX)

77 When I am elected Governor, I intend on moving the Governor's from Sacramento to the Napa Valley to be closer to the Wineries....

Posted by: Kamal Harris at April 13, 2025 04:52 PM (JE3PQ)

78 Thanks Ben Had, I must have been thinking of something else. Your flat bread sounds tasty

Posted by: Christopher R Taylor at April 13, 2025 04:54 PM (HhFcR)

79 I don't dislike ketchup but I never eat it--not even on French fries.
Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 04:52 PM (kTd/k)

Salt and white vinegar are the condiments for French fries. It is known.

Posted by: Alberta Oil Peon at April 13, 2025 04:54 PM (8zz6B)

80 Did you know there are places you can "board" your sourdough starter if you are taking a long vacation? They feed it and everything.
Posted by: Sabrina Chase at April 13, 2025 04:27 PM

I will love him and squeeze him and call him George.

Posted by: Grump928(C) at April 13, 2025 04:54 PM (jc0TO)

81 Five Basic Sauces -

Heinz 57,
A1,
Tabasco, and
Fish.

There is four.

Posted by: Itinerant Alley Butcher at April 13, 2025 04:55 PM (/lPRQ)

82 Posted by: Bertram Cabot

Yes, and it has been an ongoing joke from FenSpouse for about 25 years because there used a fast food place along the Delaware that advertised “broasted” chicken. it was actually tasty and moist but the place has been gone for at least 15 years but whenever we past where it is he says, “I could go for some broasted chicken.” Perhaps posters here have spouses who make the same jokes over decades.

Posted by: FenelonSpoke at April 13, 2025 04:56 PM (SQOf0)

83 Christoper Taylor, it is a snap to make. 4 or 5 ingredients, roll out, throw in a hot pan and you have bread.

Posted by: Ben Had at April 13, 2025 04:57 PM (yp8Vj)

84 I have never indulged in “Satan’s semen. “ if I did i expect it probably wouldn’t taste like mayonnaise.

Posted by: FenelonSpoke at April 13, 2025 04:58 PM (SQOf0)

85 “Broasted” sounds like something Pete Bootyjuice does in the back room of Ramrods …

Posted by: Elric the Bladiest Blade at April 13, 2025 05:00 PM (1fqus)

86 The Japanese hands down have the weirdest snack foods on the planet. We spent three years stationed there and the 7-11 type stores there never ceased to amaze me. Dried whole minnows with almond slivers was a big snack food.

Posted by: Mister Scott (Formerly GWS) at April 13, 2025 05:00 PM (e5NfL)

87 Ketchup chips are popular in Canada. They're not bad but you will get pink stained fingers, and clothes.

Posted by: Fozzy at April 13, 2025 05:00 PM (zH2yS)

88 Ketchup made with tomatoes is only one variety of ketchup. I have seen carrot ketchup, which might account for the orange color.
Posted by: Duncanthrax

There is banana ketchup.

Filipinos had a freak out recently when its import was banned.

They dye it red as the natural color isn't particularly appealing.
Maybe the red dye did it in...

Posted by: Itinerant Alley Butcher at April 13, 2025 05:01 PM (/lPRQ)

89 Malt vinegar is great on fries, local fish place in Lincoln City got me started on that

Posted by: Christopher R Taylor at April 13, 2025 05:01 PM (HhFcR)

90 Ketchup on fries? Bah! The good stuff is tartar sauce.

Posted by: The Neon Madman at April 13, 2025 05:02 PM (yNfcm)

91 The Japanese hands down have the weirdest snack foods on the planet. We spent three years stationed there and the 7-11 type stores there never ceased to amaze me. Dried whole minnows with almond slivers was a big snack food.
Posted by: Mister Scott (Formerly GWS) at April 13, 2025 05:00 PM (e5NfL)
———

And the 17,000 different kids of freeze-dried and preserved fish and seafood snacks. The “cuttlefish balls” were a source of much amusement.

Posted by: Elric the Bladiest Blade at April 13, 2025 05:03 PM (1fqus)

92 Ketchup potato chips are kinda amazing. Fozzy's right about the stains.

Posted by: Grumpy and Recalcitrant at April 13, 2025 05:04 PM (O7YUW)

93 The Japanese hands down have the weirdest snack foods on the planet. We spent three years stationed there and the 7-11 type stores there never ceased to amaze me. Dried whole minnows with almond slivers was a big snack food.
Posted by: Mister Scott (Formerly GWS) at April 13, 2025 05:00 PM (e5NfL)

Don't forget the hundreds of Kit Kat flavors.

Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 05:04 PM (kTd/k)

94 I like Sriracha on French fries. And a lot of other things.

Posted by: Bigsmith at April 13, 2025 05:05 PM (1Au9i)

95 Tomorrow is mexican tortas and jicama fries with cilantro lime dipping sauce.

Posted by: Ben Had at April 13, 2025 05:05 PM (yp8Vj)

96 Ketchup on fries? Bah! The good stuff is tartar sauce.
Posted by: The Neon Madman at April 13, 2025 05:02 PM (yNfcm)

I prefer BBQ sauce for good fries. Mustard - brown or yellow - as a backup.

Posted by: Hour of the Wolf at April 13, 2025 05:06 PM (VNX3d)

97 I have been enjoying sweet potato chips as an alternative to regular potato chips.

Posted by: FenelonSpoke at April 13, 2025 05:07 PM (SQOf0)

98 When it comes to burgers I generally eat them naked. I mean with no condiments, not that I'm undressed.

Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 05:08 PM (kTd/k)

99 At the local farmers market yesterday we got a container of beef tallow. Their cows are grass fed and they don't use antibiotics and their beef is delicious. I've heard beef tallow has advantages in savory baking and frying but have never used it. It even has some health benefits when used in moderation. (Another fashionable food evil that turns out to be a lie.)

Anyone have experience with it? Any suggestions?

Posted by: JTB at April 13, 2025 05:08 PM (yTvNw)

100 Tallow is great for deep frying that is for sure

Posted by: Christopher R Taylor at April 13, 2025 05:09 PM (HhFcR)

101 76 I'm having a white meal. Fish, pan fried in butter (thanks for the tip, Ben Had) and a potato. I put some cheddar on the potato for color. Heh.

Been in the yard all day, and I don't have any veggies prepped.

Posted by: Dash my lace wigs! at April 13, 2025 04:52 PM (h7ZuX)

Anything green, cold or hot, will work with this...
And when all else fails, grab citrus with fish, so have a peeled clementine or sliced orange.
And feel RFK smile on you.

Posted by: Nova Local at April 13, 2025 05:09 PM (tOcjL)

102 >>>Sure, I'll dip fries in it, but I prefer vinegar or mayonnaise.

I see your conversion to Euroweenie continues apace.

Posted by: Anon Y. Mous at April 13, 2025 05:10 PM (klJTj)

103 Five Basic Sauces -

Heinz 57,
A1,
Tabasco, and
Fish.

There is four.

You forgot Worcestershire.

Posted by: NemoMeImpuneLacessit at April 13, 2025 05:11 PM (ZVgZ4)

104 >>>And why are they orange...is that a sort of Halloween vibe?

Red dye 3 was banned over cancer concerns. Now they say red dye 40 cause bowel irritability in mice. Perhaps ketchup snacks are "naturally" orange.

Posted by: Anon Y. Mous at April 13, 2025 05:12 PM (klJTj)

105 I see a lot of YouTube chefs who prefer Japanese mayo to standard.

Posted by: Northernlurker , Maple Syrup MAGA at April 13, 2025 05:12 PM (kTd/k)

106 86 The Japanese hands down have the weirdest snack foods on the planet. We spent three years stationed there and the 7-11 type stores there never ceased to amaze me. Dried whole minnows with almond slivers was a big snack food.
Posted by: Mister Scott (Formerly GWS) at April 13, 2025 05:00 PM
-----

And thence to Hawaii. I loved the movie snack bars that had Milk Duds, Raisinettes, dried cuttlefish, mochi crunch, those little dried fish, and li hing mui. Just dump 'em all in your bucket o' popcorn! 🍿 🐟 🦑

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 05:14 PM (kpS4V)

107 JTB, I've never used beef tallow although I know it's supposed to be really good. Did that farmers market sell lard, by any chance?

Posted by: bluebell at April 13, 2025 05:14 PM (79pEw)

108 99 At the local farmers market yesterday we got a container of beef tallow. Their cows are grass fed and they don't use antibiotics and their beef is delicious. I've heard beef tallow has advantages in savory baking and frying but have never used it. It even has some health benefits when used in moderation. (Another fashionable food evil that turns out to be a lie.)

Anyone have experience with it? Any suggestions?

Posted by: JTB at April 13, 2025 05:08 PM (yTvNw)

Honestly, when I cooked the beef fat trimmings right off my prime rib to render their fat, I think I used that fat to both slow caramelize onions (which then became a french onion-esque soup with the broth from the bones) and to roast diced potatoes (I had enough fat in the trimmings for both)...I just think it really works when you want more beef flavor in an item without beef costs. But this was me screwing around with waste not, want not, and not tossing anything from beef rib roasts...

Posted by: Nova Local at April 13, 2025 05:15 PM (tOcjL)

109 Try making popcorn with beef tallow.

You’re welcome.

Posted by: nurse ratched at April 13, 2025 05:19 PM (mT+6a)

110 bluebell, do you need some leaf lard?

Posted by: Ben Had at April 13, 2025 05:19 PM (yp8Vj)

111 Milk Street on PBS had some tweaked cookie classics, like Peanut butter miso cookies and
Halvah tahini brownies, that sound intriguing.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 05:19 PM (kpS4V)

112 I use Jamaican jerk sauce in and on many of my foods. If you don’t like some heat it ain’t for you, but if you like a little kick in the nuts you should give it a try.

Posted by: Elric the Bladiest Blade at April 13, 2025 05:20 PM (1fqus)

113 I like ketchup on frues( last night) and hamburgers

Posted by: Skip at April 13, 2025 05:20 PM (ypFCm)

114 But on a cheesesteak it's sauce I use

Posted by: Skip at April 13, 2025 05:21 PM (ypFCm)

115 bluebell, do you need some leaf lard?
Posted by: Ben Had at April 13, 2025 05:19 PM (yp8Vj)
--------

No thank you, my dear! That which you were kind enough to send me was delicious, but I need to find a local source. I used to be able to buy real lard with no preservatives in refrigerated section of the local grocery stores, but they haven't sold it for years. I can only find the shelf-stable loaded-with-preservatives kind.

Posted by: bluebell at April 13, 2025 05:21 PM (79pEw)

116 Made a great Quiche Lorraine last night.

I used Gordon Ramsay short crust recipe for the pie shell cuz it always tastes great....Always!!!!!!(!)

And then used Ina Garten's custard/fillings recipe with a couple of modifications. I used heavy cream, fried the onions briefly with the bacon, added some chopped flat-leaf parsley to custard cuz that's just how I roll.

Maybe the biggest change is that I used Nueske's Triple Thick "Butcher's Cut" Applewood Smoked Bacon, which I chopped into cubes and fried and maaaaaan! is that great bacon. All by itself, it improved the quiche by several orders of magnitude. And got a really nice German Swiss Cheese. I also sprinkled that on top so the quiche would have a nice brown cheesy crust. Yum.

Ina Garten's custard recipe for the quiche made with heavy cream is super fluffy and delicate and not so dense as usual....anyway----

Give it a whirl.

Posted by: naturalfake at April 13, 2025 05:21 PM (iJfKG)

117 And thence to Hawaii. I loved the movie snack bars that had Milk Duds, Raisinettes, dried cuttlefish, mochi crunch, those little dried fish, and li hing mui. Just dump 'em all in your bucket o' popcorn! 🍿 🐟 🦑
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 05:14 PM (kpS4V)
---------

Did they include Tums in there too?

Posted by: bluebell at April 13, 2025 05:22 PM (79pEw)

118 Honestly, when I cooked the beef fat trimmings right off my prime rib to render their fat, I think I used that fat to both slow caramelize onions (which then became a french onion-esque soup with the broth from the bones) and to roast diced potatoes (I had enough fat in the trimmings for both)...I just think it really works when you want more beef flavor in an item without beef costs. But this was me screwing around with waste not, want not, and not tossing anything from beef rib roasts...
Posted by: Nova Local at April 13, 2025 05:15 PM (tOcjL)

Usually the rendered beef fat from our Prime Ribs winds up as Yorkshire Pudding.

Posted by: naturalfake at April 13, 2025 05:24 PM (iJfKG)

119 Leftover salmon with rosemary and capers for supper tonight. I'll fix a fully loaded baked potato to go with it.

Apparently, my stock of Buffalo Trace has now appreciated to the point where it has outweighed the tumble my investment accounts have taken.

Net worth is net worth.

Posted by: Tonypete at April 13, 2025 05:25 PM (cYBz/)

120 Dinner tonight is simply hotdogs, tater tots and potato salad.

Posted by: Thomas Bender at April 13, 2025 05:25 PM (XV/Pl)

121 Picked up a bottle of Penelope Architect straight bourbon last week. It goes about $50 and sits at 104 proof. Aged in French Oak. I expected something spicy due to the French Oak staves...but instead, while you certainly noticed the French Oak, it wasn't overbearing.

Report card: Enjoyable, and nice addition to the bar for your visiting Bourbon lovers.

Posted by: Orson at April 13, 2025 05:25 PM (dIske)

122 87 Ketchup chips are popular in Canada. They're not bad

Yes, they're not bad. They're horrible.

We should firebomb Canada until it agrees to stop making these.

Posted by: bear with asymmetrical balls at April 13, 2025 05:27 PM (y+qgR)

123 Puree a raw oyster? Yeah or nah?

Posted by: Eromero at April 13, 2025 05:29 PM (LHPAg)

124 Maybe the biggest change is that I used Nueske's Triple Thick "Butcher's Cut" Applewood Smoked Bacon, which I chopped into cubes and fried and maaaaaan! is that great bacon.
Posted by: naturalfake at April 13, 2025 05:21 PM (iJfKG)

Mr. Dmlw! ordered a box of Neuske's stuff at Christmas time. That bacon is the very best. I strained the bacon fat into jars, and it is the most delightfully smoky bacon fat ever. It's all gone now. Sad face here.

Posted by: Dash my lace wigs! at April 13, 2025 05:30 PM (h7ZuX)

125 And thence to Hawaii. I loved the movie snack bars that had Milk Duds, Raisinettes, dried cuttlefish, mochi crunch, those little dried fish, and li hing mui. Just dump 'em all in your bucket o' popcorn! 🍿 🐟 🦑
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes

Haven't found the good dried cuttlefish outside of Hawaii. Local brand. It was shredded had spicy (a bit of red pepper). Everything I find on the mainland is sweet. Yuck.

Posted by: Itinerant Alley Butcher at April 13, 2025 05:30 PM (/lPRQ)

126 The lovely Mrs. and I had breakfast out after Mass and got out of the place for under $8. That's the total, not each. That includes her un-sweetened tea (yes, she is a heathen).

This PDJT economy is okay by me!

Posted by: Tonypete at April 13, 2025 05:31 PM (cYBz/)

127 Eromero, sure.

Posted by: Ben Had at April 13, 2025 05:31 PM (yp8Vj)

128 What I want to know about France is do they confiscate your deodorant and issue you a pack of cigarettes when you pass through customs. I am asking in case I take a trip there.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 05:33 PM (amnH6)

129 I like ketchup chips fine but they definitely aren't for everyone. I like to try alternate flavors like that. Some are very unfortunate but you can find some gems.

Posted by: Christopher R Taylor at April 13, 2025 05:34 PM (cpcej)

130 Helena Handbasket has spoiled us all these many years by supplying Nueske's bacon for the deep fried bacon at the MoMe.

Posted by: Ben Had at April 13, 2025 05:34 PM (yp8Vj)

131 So what is catsup?

Posted by: I gotta ask at April 13, 2025 05:34 PM (dg+HA)

132 Worcestershire, and Tabasco for that matter, are not sauces, they are ingredients.
Sauces have some body to them.

Posted by: From about That Time at April 13, 2025 05:34 PM (n4GiU)

133 So what is catsup?
Posted by: I gotta ask at April 13, 2025 05:34 PM (dg+HA)

Better to let sleeping cats lie.

Posted by: Hour of the Wolf at April 13, 2025 05:35 PM (VNX3d)

134 So what is catsup?
Posted by: I gotta ask

$20, same as in town.

Posted by: Tonypete at April 13, 2025 05:35 PM (cYBz/)

135 Told this morning at regular grocery store got dozen eggs for $4,99

Posted by: Skip at April 13, 2025 05:35 PM (ypFCm)

136 Tonypete, did I see that your early grandbaby has been born? How is he or she doing?

Posted by: bluebell at April 13, 2025 05:36 PM (79pEw)

137 I also like my morning coffee, but I’m somewhat embarrassed by the reekingly pretentious subculture that has grown up around it. That dumbshit article about Melbourne and its “port” typifies this malodorous nonsense. Almost as bad as wine drinking snobbery. Just drink your coffee and shut the fuck up about it. I don’t need your tasting notes about off-shore orchid breezes peppered with ancient tribal notes of dancing sweaty bunghole.

Posted by: Elric the Bladiest Blade at April 13, 2025 05:36 PM (1fqus)

138 And noticed my chives inside my mini greenhouse are up about 8 inches, could have used some at lunch.

Posted by: Skip at April 13, 2025 05:38 PM (ypFCm)

139 118 Honestly, when I cooked the beef fat trimmings right off my prime rib to render their fat, I think I used that fat to both slow caramelize onions (which then became a french onion-esque soup with the broth from the bones) and to roast diced potatoes (I had enough fat in the trimmings for both)...I just think it really works when you want more beef flavor in an item without beef costs. But this was me screwing around with waste not, want not, and not tossing anything from beef rib roasts...
Posted by: Nova Local at April 13, 2025 05:15 PM (tOcjL)

Usually the rendered beef fat from our Prime Ribs winds up as Yorkshire Pudding.

Posted by: naturalfake at April 13, 2025 05:24 PM (iJfKG)

See, I don't love those...I'd rather "beef up" veg than grain. Maybe it's b/c my mother-in-law made them one holiday and I was internally like "I'd rather have mashed potatoes"...easier to plan and prep, less mess, etc...she probably didn't add enough salt, but you know about 1st impressions...

Posted by: Nova Local at April 13, 2025 05:38 PM (tOcjL)

140 Try making popcorn with beef tallow.

You’re welcome.
Posted by: nurse ratched at April 13, 2025 05:19 PM

Duck fat. You're welcome.

Posted by: RedMindBlueState at April 13, 2025 05:39 PM (Wnv9h)

141 Dmlw -

Neuske's factory store is about an hour's drive from here. Sometimes there are advantages to living in flyover country.

Posted by: The Neon Madman at April 13, 2025 05:39 PM (yNfcm)

142 Frying up the last third of 2 pound pack of pecanwood bacon for whatever.

Posted by: Eromero at April 13, 2025 05:40 PM (LHPAg)

143 Sauces have some body to them.

Ever see English 'gravy'? They don't use any thickener, it is basically broth . Tastes good but it has little body.

Posted by: Christopher R Taylor at April 13, 2025 05:40 PM (cpcej)

144 Ancient Tribal Notes of Dancing Sweaty Bunghole was the garage band name for the group that ultimately became known as Commander Cody and the Lost Planet Airmen.

Posted by: Music history nerd at April 13, 2025 05:40 PM (dg+HA)

145 Posted by: Elric the Bladiest Blade at April 13, 2025 05:36 PM (1fqus)

Having a bad day, Eric? You seem kind of grumpy. This thread is about food, not about the salvation of the world.

Posted by: FenelonSpoke at April 13, 2025 05:40 PM (SQOf0)

146 My wife gets dried cuttlefish, the non-sugared kind. She likes it, one of the cats acts like it is the best thing in the world, and I think it smells like low tide.

Try H-Mart if you have one locally.

Posted by: Kindltot at April 13, 2025 05:40 PM (D7oie)

147 Eromero, did you puree any bacon yet?

Posted by: Ben Had at April 13, 2025 05:41 PM (yp8Vj)

148 Tonypete, did I see that your early grandbaby has been born? How is he or she doing?
Posted by: bluebell

Yes! He is here but tiny - around 3# 6oz right now. Thanks for asking.

Doing very well - is even holding his head up. In keeping with the food thread, did you know that they'll feed preemies with milk donated from other nursing mothers?

I did not.

Posted by: Tonypete at April 13, 2025 05:41 PM (cYBz/)

149 Pioneer Chicken is remembered for its bright orange deep fried chicken, menu option of gizzards and livers as appetizers

Posted by: Commissar of plenty and festive little hats at April 13, 2025 05:41 PM (qmyv4)

150 Ancient Tribal Notes of Dancing Sweaty Bunghole was the garage band name for the group that ultimately became known as Commander Cody and the Lost Planet Airmen.

But before they became Ancient Tribal Notes of Dancing Sweaty Bunghole, several were members of the Butthole Surfers.

Posted by: Archimedes at April 13, 2025 05:41 PM (xCA6C)

151 Sorry; Elric, not Eric.

Posted by: FenelonSpoke at April 13, 2025 05:42 PM (SQOf0)

152 107 ... Bluebell,
Haven't seen any leaf lard at the local farmers market and haven't found any in the area except for some adulterated stuff used for Mexican cooking. I don't know what is in it besides hog fat but it smelled terrible and we threw it out. We have some real leaf lard in the freezer but had to order it from a place in the Pacific northwest.

Posted by: JTB at April 13, 2025 05:42 PM (yTvNw)

153 Honestly, though, the way to order a cup of coffee in the No. 1 City for Coffee is to say, "Un tinto, por favor"

It comes in a demitasse with two sugar cubes, and a small spoon.

Posted by: Kindltot at April 13, 2025 05:42 PM (D7oie)

154 Baked bacon is the best bacon.

Posted by: Fight me at April 13, 2025 05:43 PM (dg+HA)

155 Try H-Mart if you have one locally.
Posted by: Kindltot at April 13, 2025 05:40 PM

H-Mart ftw!

Posted by: RedMindBlueState at April 13, 2025 05:43 PM (Wnv9h)

156 For fries, ketchup cut liberally with Tabasco.

Posted by: javems at April 13, 2025 05:43 PM (8I4hW)

157 Just finished lunch at the Four Seasons. Duck breast over lentils with deglazed apple.

*chef's kiss*

Posted by: San Franpsycho at April 13, 2025 05:43 PM (RIvkX)

158 148 Tonypete, did I see that your early grandbaby has been born? How is he or she doing?
Posted by: bluebell

Yes! He is here but tiny - around 3# 6oz right now. Thanks for asking. Doing very well - is even holding his head up. In keeping with the food thread, did you know that they'll feed preemies with milk donated from other nursing mothers?

I did not.

Posted by: Tonypete at April 13, 2025 05:41 PM (cYBz/)

Yes, having had a kid in NICU, they encourage you, the mom, to pump and donate. It helps make sure you keep your milk til baby comes home...

Posted by: Nova Local at April 13, 2025 05:43 PM (tOcjL)

159 >>> 57 Archimedes I think it’s the same technique. Better seasoning, less breading and Speed Goat golden ale elevate the experience.
Posted by: Pete Bog at April 13, 2025 04:37 PM (u4Z94)

Is that a really fast goat or is it cooking something it shouldn't???

Posted by: Helena Handbasket at April 13, 2025 05:43 PM (Vqx30)

160 Just finished lunch at the Four Seasons. Duck breast over lentils with deglazed apple.

*chef's kiss*
Posted by: San Franpsycho at April 13, 2025 05:43 PM

Om, nom, nom!

Posted by: RedMindBlueState at April 13, 2025 05:44 PM (Wnv9h)

161 My coffee drill. Buy a 2.5lb bag of Starbucks French Roast from Costco and give it a fine grind. Once back home it is 2 scoops of coffee, 10 cups of water, hit button, make toast, fidget around, butter toast, wait some more until coffee. Repeat daily until a trip to Costco is needed.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 05:44 PM (amnH6)

162 Baked bacon is the best bacon.
Posted by: Fight me at April 13, 2025 05:43 PM (dg+HA)
=====

Tell us you whine about curly bacon strips without telling us you whine about curly bacon strips.

Posted by: San Franpsycho at April 13, 2025 05:45 PM (RIvkX)

163 Puree a raw oyster? Yeah or nah?

Sous Vide.

Posted by: Commissar of plenty and festive little hats at April 13, 2025 05:46 PM (qmyv4)

164 KFC uses pressure fryers. They may have invented them.

Posted by: javems at April 13, 2025 05:46 PM (8I4hW)

165 Is that a really fast goat or is it cooking something it shouldn't???
Posted by: Helena Handbasket at April 13, 2025 05:43 PM (Vqx30)

Here, "speed goat" is a term for Antelope.

(However "Antelope" was one of the lowest end Rainier Beer brands so I doubt anyone is using that name for their primo microbrew)

Posted by: Kindltot at April 13, 2025 05:46 PM (D7oie)

166 Yes, having had a kid in NICU, they encourage you, the mom, to pump and donate. It helps make sure you keep your milk til baby comes home...
Posted by: Nova Local

My DIL has informed me that I will be the designated breast milk runner back to the hospital when I get to Dallas. Back in the day, if someone would have told me I would, at some point, carry around containers of fresh, human milk, I'd have looked at them like they had four heads.

Posted by: Tonypete at April 13, 2025 05:47 PM (cYBz/)

167 In keeping with the food thread, did you know that they'll feed preemies with milk donated from other nursing mothers?

I did not.
Posted by: Tonypete at April 13, 2025 05:41 PM (cYBz/)

I actually did know that was a thing back when my own children were babies. It's great that there are nursing mothers who will take the time and effort to express milk for preemies. It can make a huge difference in those babes' development.

Posted by: Dash my lace wigs! at April 13, 2025 05:47 PM (h7ZuX)

168 KFC uses pressure fryers. They may have invented them.
Posted by: javems at April 13, 2025 05:46 PM (8I4hW)

Nah, pressure cookers were invented by a Frenchman named Papin in the 17th century

Posted by: Kindltot at April 13, 2025 05:47 PM (D7oie)

169 I’m frying today, BH. Will puree some bacon and sausage for grits and eggs tomorrow morning.

Posted by: Eromero at April 13, 2025 05:47 PM (LHPAg)

170 McIlroy is trying his best to lose the Masters. It is quite amusing.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 05:47 PM (amnH6)

171 1980s L A Fatburger deep fried bacon for burgers. So good!

Posted by: Commissar of plenty and festive little hats at April 13, 2025 05:48 PM (qmyv4)

172 73 Dinner today was a four pound strip roast. I hadn't heard of such a thing before. Rubbed it with an herb and pepper mix, 20 minutes at 450 then 15 minutes a pound at 325 degrees. Superb and so easy.

I see a really good beef sandwich in my future.

Strip roast is the uncut portion of what normally becomes strip steaks. Sounds like you nailed the cooking process. It can be tougher than a prime rib roast, so cooking to rare is a must, or you'll sacrifice a fair amount of au jus. My mother would add a bit of gravy master to the drippings and add a cup of water with dissolved cornstarch. Mashed potatoes formed into a volcano for said gravy, and peas and carrots in light cream were the usual sides..

Posted by: Joe Kidd at April 13, 2025 05:48 PM (bA75n)

173 I saw Speed Goat open for GWAR at the Palace in 92

Posted by: A dude in MI at April 13, 2025 05:48 PM (/6GbT)

174 163 Puree a raw oyster? Yeah or nah?

It works for bass.

https://youtu.be/2HKTx5WFcs0

Posted by: Dan Akroyd at April 13, 2025 05:49 PM (dg+HA)

175 feed preemies with udder pus.

Posted by: Commissar of plenty and festive little hats at April 13, 2025 05:50 PM (qmyv4)

176 Man, when 200% tariffs on Canadian things kick in because our leaders are sub human retards and 70% of the public are too AND the price of ketchup chips double, you are going to be so hurt.

And your maple syrup.

And your poutine.

We have you by the balls now....

Posted by: Stateless.. 10% - mental state clawing up from 10%, shit happened, clawing back next week at April 13, 2025 05:51 PM (jvJvP)

177 did you know that they'll feed preemies with milk donated from other nursing mothers?

I did not.
Posted by: Tonypete
=====
I wonder if the little baby thought balloons are going "Ooh, ooh, I've had this one before, sweet", or "how long has this been at the nurses station".

Posted by: From about That Time at April 13, 2025 05:52 PM (n4GiU)

178 Is this about me?

Posted by: Canadian Mist at April 13, 2025 05:52 PM (dg+HA)

179 Mr. Dmlw! ordered a box of Neuske's stuff at Christmas time. That bacon is the very best. I strained the bacon fat into jars, and it is the most delightfully smoky bacon fat ever. It's all gone now. Sad face here.
Posted by: Dash my lace wigs! at April 13, 2025 05:30 PM (h7ZuX)

My sympathies in your time of tragedy.

Posted by: naturalfake at April 13, 2025 05:53 PM (iJfKG)

180 I saw a YT video on the downward slide of the Starbucks experience. I've never been a habitué but the ambiance used to be nice, with the comfy seating and soft squishy public radio jazz.

Then COVID hit and they had to switch to drive through, with patrons using apps to order. It changed things. Now the baristas still focus on the drive thru orders to the detriment of in-store patrons. There's a feeling that they want customers in and out with no dawdling. Add to that the political posturing during the Resistance/BLM years, and it's basically a charmless fast food joint.

I don't personally care, because there are great independent java joints in town if I want a pretentious cuppa joe. But it really shows how the COVID overreach effed up businesses.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 05:53 PM (kpS4V)

181 But on a cheesesteak it's sauce I use
Posted by: Skip at April 13, 2025 05:21 PM (ypFCm)
====

+1

Going to Phila. next month. Hope to make it to Bala Cynwyd for Mama's but may have to settle for Jim's.

Posted by: San Franpsycho at April 13, 2025 05:53 PM (RIvkX)

182 >>> 115 bluebell, do you need some leaf lard?
Posted by: Ben Had at April 13, 2025 05:19 PM (yp8Vj)
--------

No thank you, my dear! That which you were kind enough to send me was delicious, but I need to find a local source. I used to be able to buy real lard with no preservatives in refrigerated section of the local grocery stores, but they haven't sold it for years. I can only find the shelf-stable loaded-with-preservatives kind.
Posted by: bluebell at April 13, 2025 05:21 PM (79pEw)

Maybe an excuse for a road trip to Amish country in PA? or suggest to your buddy Weasel that he should clear some land on Weasel Acres for cattle, who will help fertilize his organic trees.

Posted by: Helena Handbasket at April 13, 2025 05:53 PM (Vqx30)

183 108 ... Nova Local,

Thanks for the idea of using the beef tallow to caramalize onions for soup. French onion soup is a real treat but I've never got it quite right. Certainly worth a try and for anything where a beef flavor would be welcome, like spuds.

Posted by: JTB at April 13, 2025 05:53 PM (yTvNw)

184 I wonder if the little baby thought balloons are going "Ooh, ooh, I've had this one before, sweet", or "how long has this been at the nurses station".
Posted by: From about That Time at April 13, 2025 05:52 PM (n4GiU)

Baby sommelier makes tasting notes...

Posted by: Dash my lace wigs! at April 13, 2025 05:54 PM (h7ZuX)

185 Update: McIlroy has succeed in giving Rose the lead. McIlroy has 4 more holes to increase Rose's lead...

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 05:54 PM (amnH6)

186 I wonder if the little baby thought balloons are going "Ooh, ooh, I've had this one before, sweet", or "how long has this been at the nurses station".
Posted by: From about That Time

A voluptuous elixir, redolent of crushed rose petals and truffled earth, weaving a tapestry of hedonistic delight. Each sip is a velvet caress, revealing a brooding complexity that beckons contemplation as it dances into an everlasting crescendo.

Next time around:

This one tastes like asparagus and limburger.

Posted by: Tonypete at April 13, 2025 05:54 PM (cYBz/)

187 Nah, pressure cookers were invented by a Frenchman named Papin in the 17th century

Yes, but supposedly, the Colonel invented the first oil pressure frier.

Posted by: Christopher R Taylor at April 13, 2025 05:55 PM (cpcej)

188 >>> 137 I also like my morning coffee, but I’m somewhat embarrassed by the reekingly pretentious subculture that has grown up around it. That dumbshit article about Melbourne and its “port” typifies this malodorous nonsense. Almost as bad as wine drinking snobbery. Just drink your coffee and shut the fuck up about it. I don’t need your tasting notes about off-shore orchid breezes peppered with ancient tribal notes of dancing sweaty bunghole.
Posted by: Elric the Bladiest Blade at April 13, 2025 05:36 PM (1fqus)

We don't have sweaty bungholes! You take that back!!!!

Posted by: civet cats at April 13, 2025 05:56 PM (Vqx30)

189 109 ... Nurse,
Thanks for the idea with popcorn. I use very little fat when making popcorn so a spoonful of the tallow would likely be enough.

Posted by: JTB at April 13, 2025 05:56 PM (yTvNw)

190 I wonder if the little baby thought balloons are going "Ooh, ooh, I've had this one before, sweet", or "how long has this been at the nurses station".
Posted by: From about That Time at April 13, 2025 05:52 PM (n4GiU)

Baby sommelier makes tasting notes...
Posted by: Dash my lace wigs! at April 13, 2025 05:54 PM (h7ZuX)

Future poster to the Food Thread!

Posted by: Hour of the Wolf at April 13, 2025 05:56 PM (VNX3d)

191 New plot twist at the Masters: Rose is choking and Aberg is making a run. McIlroy, Rose, and Aberg are at -10.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 05:58 PM (amnH6)

192 Here, "speed goat" is a term for Antelope.
Posted by: Kindltot

As silly animal names go, and since this is the food thread,

Danger Noodle >> Speed Goat

Posted by: mikeski at April 13, 2025 06:00 PM (DgGvY)

193

Posted by: mikeski at April 13, 2025 06:00 PM (DgGvY)

194 The guys had pizza. However, this is my delicious dinner- carmelized onion hummus on crackers- which I really do enjoy

Posted by: FenelonSpoke at April 13, 2025 06:01 PM (EmXm9)

195 >>> 165
==
Here, "speed goat" is a term for Antelope.
==
Posted by: Kindltot at April 13, 2025 05:46 PM (D7oie)

Heh.

I'm a little surprised I never heard that in CO.

Posted by: civet cats at April 13, 2025 06:02 PM (Vqx30)

196 The ketchup potato chips in Iraq to me were just sweet bbq ones. It’s an acquired taste.

Posted by: Lews Therin at April 13, 2025 06:02 PM (TqmZT)

197 Nobody is crashing like DeChambeau. I think he's lost 4 strokes in the last five holes and is now in the water on another.

Posted by: From about That Time at April 13, 2025 06:02 PM (n4GiU)

198 D'OH.

Posted by: Helena Handbasket at April 13, 2025 06:02 PM (Vqx30)

199 >>>158 ... In keeping with the food thread, did you know that they'll feed preemies with milk donated from other nursing mothers?
================
Breastmilk is also purchased and consumed by bodybuilders, although it's not a mainstream or scientifically-supported practice ... The idea is that breast milk is rich in nutrients and calories, potentially aiding muscle growth.

Posted by: Kathy at April 13, 2025 06:04 PM (qpw89)

200 Speed Goat Ale from TenSleep Brewing Company in TenSleep Wyoming is a delicious local brew.

Pronghorn antelope are called speed goats because they run 55 miles per hour. Plus it’s a fun name to give them.

Posted by: Pete Bog at April 13, 2025 06:04 PM (u4Z94)

201 Tonight we are having blackened red snapper, brown rice, grilled mini peppers and will do green beans as we seem to have an abundance of them.

Posted by: Piper at April 13, 2025 06:04 PM (aT5K/)

202 Rory six feet from an eagle. Rise farted around too much an bogied from four feet

Posted by: Smell the Glove at April 13, 2025 06:05 PM (6TePA)

203 >>> 200 Speed Goat Ale from TenSleep Brewing Company in TenSleep Wyoming is a delicious local brew.

Pronghorn antelope are called speed goats because they run 55 miles per hour. Plus it’s a fun name to give them.
Posted by: Pete Bog at April 13, 2025 06:04 PM (u4Z94)

I don't think my goats can run quite that fast.

Posted by: Helena Handbasket at April 13, 2025 06:06 PM (Vqx30)

204 201 Tonight we are having blackened red snapper, brown rice, grilled mini peppers and will do green beans as we seem to have an abundance of them.
Posted by: Piper

On my way.

Posted by: Quarter Twenty at April 13, 2025 06:06 PM (dg+HA)

205 204 201 Tonight we are having blackened red snapper, brown rice, grilled mini peppers and will do green beans as we seem to have an abundance of them.
Posted by: Piper

On my way.
Posted by: Quarter Twenty at April 13, 2025 06:06 PM (dg+HA)

Will you grab a lemon? 😊

Posted by: Piper at April 13, 2025 06:08 PM (aT5K/)

206 Greetings! Got a big car trip coming up tomorrow w all 3 of us. I like the day before these trips because we get to open up the fridge and eat whatever is going to spoil in the meantime until we get back!
Weird combinations of things, but that is OK.

Posted by: gourmand du jour at April 13, 2025 06:09 PM (c6hLR)

207 Rory in the lead but he's grinding

Posted by: Smell the Glove at April 13, 2025 06:10 PM (6TePA)

208 Believe it or not there's a company named Speedgoat.

https://www.speedgoat.com

Posted by: It's complicated at April 13, 2025 06:11 PM (dg+HA)

209 Antelope can be pretty good if field dressed quickly, butchered with what little fat it has as well as the silver skin removed and cooked relatively soon after harvest. For some reason months in the freezer increases the gamey flavor. They eat a lot of sage and you taste it.

Posted by: Pete Bog at April 13, 2025 06:12 PM (u4Z94)

210 Grilling a couple beef ribs today. Found them at Vons a while back for $4.99/lb. Given the price, I expected glorified soup bones, but these were quite meaty, so I picked up three packages.

I'll probably hit them with a medium wood fire, about 3-4 minutes per side, then either let the fire die down on its own for 4-5 minutes, or, maintain the flamage and push the ribs off to one side and let them go for maybe 3-4 minutes. I want them pink, not red, with the meat coming off bone easily on the bite. Wish me luck..

Posted by: Joe Kidd at April 13, 2025 06:13 PM (bA75n)

211 Halvah tahini brownies, that sound intriguing.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 05:19 PM (kpS4V

!!!

I actually had tahini brownies at the church potluck today!

I like tahini.

Posted by: Emmie celebrates the Audacity of Trump! at April 13, 2025 06:14 PM (Sf2cq)

212 The local farmers market sometimes offers surprises. We found a place that offers locally made maple syrup. I never heard of that in Virginia. Even with several centuries of Quebecois ancestry, our favorite maple syrup comes from Wisconsin from a place suggested on the food thread a few years ago. To hell with Canada.

Also we got some fresh garlic grown on a family farm the next county over from us. We won't touch the Chinese stuff and our previous sources in California have been quiet for a couple of years, so this was a pleasant surprise.

Posted by: JTB at April 13, 2025 06:15 PM (yTvNw)

213 Wish me luck..
Posted by: Joe Kidd at April 13, 2025 06:13 PM

Okay:

https://youtu.be/aB2yqeD0Nus

Posted by: Airplane! Movie reference at April 13, 2025 06:16 PM (dg+HA)

214 Besides a very good cheesesteak have a glass of Tamdu to finish it

Posted by: Skip at April 13, 2025 06:17 PM (ypFCm)

215 My big kitchen adventure yesterday was chicken in lemon butter sauce. The big key is to use a fresh lemon and some locally ground Hatch green chile for some excitement. I slice the chicken breasts the long way because the ones I get are too thick; doing this lets them cook evenly. Plus secret spices and then the oven for a time. Roasted potatoes and grilled asparagus make for lovely side dishes as does the pinot grigio.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 06:18 PM (amnH6)

216 213

Thought of it as soon as wrote it. You guys get me..

Posted by: Joe Kidd at April 13, 2025 06:19 PM (bA75n)

217 Altaria, does that ever sound good.

Posted by: Ben Had at April 13, 2025 06:21 PM (yp8Vj)

218 Getting ready to stock up lamb as it is discounted after Easter.

Posted by: Ben Had at April 13, 2025 06:23 PM (yp8Vj)

219 Wish me luck..
Posted by: Joe Kidd at April 13, 2025 06:13 PM

Okay:

https://youtu.be/aB2yqeD0Nus
Posted by: Airplane! Movie reference at April 13, 2025 06:16 PM (dg+HA)

Not this...

https://youtu.be/HA6KGogOrjM

Posted by: Hour of the Wolf at April 13, 2025 06:23 PM (VNX3d)

220 Altaria, does that ever sound good.
Posted by: Ben Had

Just so you know the secret spices tend to consist of what ever is hanging around the house because I have a knack for forgetting to buy them - I really should use a written out shopping list. Remarkably I never forgot to buy the pinot grigio.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 06:24 PM (amnH6)

221 Altaria, you do have your priorities right!

Posted by: Ben Had at April 13, 2025 06:26 PM (yp8Vj)

222 So ok, decided to have cheese grits, pureed bacon, eggs, and pureed cherry cobbler for supper.

Posted by: Eromero at April 13, 2025 06:26 PM (LHPAg)

223 McIlroy decided that winning the Masters is better than losing it. His 2nd shot on the par 4 17th hole landed a foot away from the hole. Once he sinks this he be in 1st by himself at -12. The back nine has been wild.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 06:28 PM (amnH6)

224 I love tahini, not sure about in brownies but I have never been a big fan of chocolate anyway

Posted by: Christopher R Taylor at April 13, 2025 06:28 PM (cc2gP)

225 Just an observation. We've lived in the same place for over 40 years and almost all the restaurants we used to enjoy are gone. Sometimes the owners retired, some just couldn't make it despite great food, whatever. We now rarely eat out. The advantage is that we can afford the slightly higher prices for fresh and locally produced foods. Finding and preserving good quality produce and learning to prepare it properly has become a hobby or at least a game. Since we are just cooking for two older people it's not like we have to get mass quantities of anything. (Except apples come autumn. They get turned into the best apple sauce and topping to use for the rest of the year.)

Posted by: JTB at April 13, 2025 06:29 PM (yTvNw)

226 Eromero, good. Eat it all!

Posted by: Ben Had at April 13, 2025 06:29 PM (yp8Vj)

227 Ooops. McIRoy is -11 and tied with Rose. His 18th is gonna be lit.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 06:31 PM (amnH6)

228 Re sauces: if I need barbecue sauce on barbecued meat, then why did someone go through the laborious process of smoking the meat? Good Texas brisket should be moist and smoky. Adding sauce would just hide the real flavor.

Also, I never got into duck in my younger days because it was always served with some candied sauce, presumably to hide the flavor. I’ve never been a lamb fan, but I’d probably like it coated in chocolate syrup!

Posted by: Buck Throckmorton at April 13, 2025 06:31 PM (d9Cw3)

229 Buck, my local BBQ place's motto is " sauce on the side cause we got nothin to hide"

Posted by: Ben Had at April 13, 2025 06:34 PM (yp8Vj)

230 I like my lamb on the hoof growing wool.

Posted by: Altaria Pilgram - My President has convictions at April 13, 2025 06:34 PM (amnH6)

231 Speaking of mashed potatoes...I hold the fine and worthy distinction of never blowing out a gravy volcano for 62 years running!

Posted by: Elrond Hubbard at April 13, 2025 06:41 PM (9INg6)

232 I do h8 self leveling mashed potatoes

Posted by: Skip at April 13, 2025 06:43 PM (ypFCm)

233 The Chinese seem to know how do smoked duck right. Had great versions of it at a place in San Francisco. Suzy Wong, IIRC. Sauce is served on the side, and I found was not required. German restaurants usually serve it in a Hunter's sauce, which is not usually as sweet as the orange sauce you see elsewhere.

Posted by: Joe Kidd at April 13, 2025 06:43 PM (bA75n)

234 183 108 ... Nova Local,

Thanks for the idea of using the beef tallow to caramalize onions for soup. French onion soup is a real treat but I've never got it quite right. Certainly worth a try and for anything where a beef flavor would be welcome, like spuds.

Posted by: JTB at April 13, 2025 05:53 PM (yTvNw)

You're welcome. Since I can't put the cheese on top of the onion soup, extra fat buried into the soup (in the onions) is a good 2nd place

...

Posted by: Nova Local at April 13, 2025 06:44 PM (tOcjL)

235 Lived in the south my entire life, and the only time I've seen sauce on the meat is if you ask for it, which usually involves drive through windows and sandwiches and is mostly a matter of convenience.

Posted by: Boron Quidquid - Men don't care about your money or career, just your looks and attitude at April 13, 2025 06:44 PM (Qosqd)

236 Rory pars he wins. Gut check

Posted by: Smell the Glove at April 13, 2025 06:45 PM (6TePA)

237 The Chinese seem to know how do smoked duck right. Had great versions of it at a place in San Francisco. Suzy Wong, IIRC
-

I would get so much mileage out of that type of name.

Baby, I might not be your mister right, but you can spend some time with Mr Wong

Posted by: Boron Quidquid - Men don't care about your money or career, just your looks and attitude at April 13, 2025 06:45 PM (Qosqd)

238 Just made a BLT.

From the bottom up

TOASTED Dave’s Killer Wheat Bread.
Mashed avocado
Salt and pepper
Tomato
Red onion (super thinly sliced)
Bacon
Lettuce
Mayo
Second slice of toast.

Served with bread and butter pickle on the side

And McIlroy just hit the beach.

Posted by: nurse ratched at April 13, 2025 06:46 PM (mT+6a)

239 Four foot putt for the win . Double gut check

Posted by: Smell the Glove at April 13, 2025 06:49 PM (6TePA)

240 That is a killer BLT, Nurse!

I like using avocado as spackle on my sammiches.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 06:49 PM (kpS4V)

241 240 That is a killer BLT, Nurse!

I like using avocado as spackle on my sammiches.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 06:49 PM (kpS4V)

I had it on my burger last night - lettuce, tomato, onion, avocado, and sauce...it's a nice fat replacement for cheese...

Posted by: Nova Local at April 13, 2025 06:50 PM (tOcjL)

242 The four foot putt.

Nope

Posted by: nurse ratched at April 13, 2025 06:52 PM (8//Go)

243 Rorie's got a four and a half footer for the win; miss and it's a playoff with Rose.
He misses.

Posted by: From about That Time at April 13, 2025 06:52 PM (n4GiU)

244 Playoff

Posted by: Smell the Glove at April 13, 2025 06:52 PM (6TePA)

245 Joe Kidd, I make a blackberry /sage sauce for grilled duck breasts.

Posted by: Ben Had at April 13, 2025 06:53 PM (yp8Vj)

246 That is a killer BLT, Nurse!

I like using avocado as spackle on my sammiches.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 13, 2025 06:49 PM (kpS4V)

That does sound good! Off to the Lochiel Brewery tap room, as soon as I can shower off the paint and sawdust. Rumors of BBQ.

Posted by: Alberta Oil Peon at April 13, 2025 06:54 PM (8zz6B)

247 France developed sauces to cover the taste of rancid meat..which was common before refrigeration was figured out.

And, since France still has no idea when the power will go out during an extended heat wave, the sauce tradition continues....

Posted by: blake - semi lurker in marginal standing (tT6L1) at April 13, 2025 06:54 PM (tT6L1)

248 Wait. Do they get to ride in the cart during playoff?

Posted by: nurse ratched at April 13, 2025 06:57 PM (mT+6a)

249 From the sidebar: What in the world did you link to, CBD?

Posted by: blake - semi lurker in marginal standing (tT6L1) at April 13, 2025 06:58 PM (tT6L1)

250 LOCK AND LOAD
GUN THREAD IS OPEN

Posted by: Skip at April 13, 2025 07:01 PM (ypFCm)

251 The ketchup potato chips in Iraq to me were just sweet bbq ones. It’s an acquired taste.
Posted by: Lews Therin at April 13, 2025 06:02 PM (TqmZT)

That makes sense: KC-style BBQ sauce is just spicy brown ketchup.

Posted by: Disinterested FDA Director at April 13, 2025 07:02 PM (l3YAf)

252 The ketchup things are orange because that will appeal to Trump voters. Marketing specifically targeted the product for above-the-fold placement at AOSHQ.

Posted by: Bombadil at April 13, 2025 08:56 PM (MX0bI)

253 I like the basic Buffalo Trace. A lot. It also makes an amazing vanilla bean extract.

Posted by: Advo at April 14, 2025 09:30 PM (jO4mz)

Processing 0.03, elapsed 0.0381 seconds.
15 queries taking 0.0106 seconds, 262 records returned.
Page size 136 kb.
Powered by Minx 0.8 beta.