Food Thread: Kid's Martinis? What Is The World Coming To?

A good smashburger is an unalloyed good thing. Beefy, crunchy, with fun toppings like grilled onions, and add a good brioche bun and it can be a fantastic dinner.

That one was a good example, and it was so good I went back the next night for the same thing! Of course the martinis were quite good too, so that may have had something to do with it. And that surprised me, since this restaurant was in Pennsylvania (Manayunk), and my experience with mixed drinks in PA has been sub-optimal. Most of the time the drinks arrive and we joke that we mistakenly ordered off of the kid's menu.

Making smashburgers is easy, and the only issue is getting your kitchen a bit smokey. But if the fire department shows up, making another batch of burgers is quick.

I have a baking steel that I use for bread, but it fits perfectly on my grill, so that way I have a large flat cooking surface and the advantage of being outdoors! Yes, it is a pain in the *ss to clean, but we all must suffer for our art!

******
Fresh. Natural. Organic. Minimally processed. Processed. Ultra-processed.

Who the hell knows nowadays? There is an amazing amount of obfuscation and flat-out bullsh*tting when it comes to food advertising, and when we add in the government's catastrophic failures at giving good advice to America about what is actually a healthful diet, we don't have much of a chance of figuring out what will kill us tomorrow, and what will allow us to live to 110 while swimming the English Channel and having sex with super models.

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Cobblers are often delicious. And with good berries they can be glorious!

This one is courtesy of commenter "Diogenes," although I don't see a cup off coffee, so maybe it isn't really him!

All the work and scratches last Fall paid off with a nice early Spring blackberry cobbler. Here done ala mode with some whipped cream on top!
Heavenly.

******

The top one is Cantal, and the bottom one is Morbier. And they were both delicious. I mostly just point and grunt when I buy cheese, because there are so many different ones, and the selection seems to grow exponentially. And France is worse! There are a couple of cheese shops within a five minute walk, and my guess is that they each have at least 50 different varieties. One of them has five different varieties of "Comté," which is a semi-hard cheese that is aged at least four months, and often more.

Yes, I am getting plump.

******

That was the best scrapple I have ever had! It was deep fried, so it had a lovely crunch, but it was also quite flavorful. Strangely, it was at a a Jewish deli in Merion! I can't think of many reasons to go to Southeast Pennsylvania, because it is a hotbed of AWFLs and liberal loons, but damn...this stuff was great!

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Yes, I am a cheap bastard, so I am always faintly amused (or horrified) at the bags of popcorn at the supermarket selling for several dollars, when making it at home yields a superior product for a tiny fraction of the price of the commercial stuff. And flavoring it is easy! Parmesan cheese, elote, powdered ranch dressing, plain old butter, garlic, cayenne...you name it, and it will taste good on popcorn!

I am not a big fan of sweet popcorn flavors, but I will occasionally eat it just to be polite. Here's an easy one! 5-Minute Homemade Kettle Corn.

******

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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 27, 2025 04:01 PM (ypFCm)

2 I prefer my hamburger not smashed.

Posted by: Skip at April 27, 2025 04:03 PM (ypFCm)

3 I prefer my burger with crispy bacon. Cotija cheese and mustard optional.

Posted by: Additional Blond Agent, STEM Guy at April 27, 2025 04:04 PM (/HDaX)

4 This one is courtesy of commenter "Diogenes," although I don't see a cup of coffee, so maybe it isn't really him!

Maybe he couldn't find it that day.

Posted by: Emmie celebrates the Audacity of Trump! at April 27, 2025 04:05 PM (Sf2cq)

5 So what's the deal with the kid and the blown-up batter?

Posted by: Additional Blond Agent, STEM Guy at April 27, 2025 04:05 PM (/HDaX)

6 I recently bought a bottle of Balvenie Doublewood, which I've found in the past to be a nice, inoffensive Scotch. Either they've changed who's mixing the barrels, or my tastes have changed. I found it to be not at all as good as I remembered.

Posted by: Archimedes at April 27, 2025 04:06 PM (s8j++)

7 Just what is a Smashburger?

Posted by: Archimedes at April 27, 2025 04:08 PM (s8j++)

8 Food pictures looking real good, I must be hungry.

Posted by: From about That Time at April 27, 2025 04:09 PM (n4GiU)

9 A good smashburger is an unalloyed good thing. Beefy, crunchy, with fun toppings like grilled onions, and add a good brioche bun and it can be a fantastic dinner.
________________

Is there a vegan version of this? /kidding

Posted by: Deplorable Jay Guevara at April 27, 2025 04:09 PM (YqDXo)

10 Just what is a Smashburger?
Posted by: Archimedes at April 27, 2025 04:08 PM (s8j++)

A burger that you sat on by accident, of course.

Posted by: Hour of the Wolf at April 27, 2025 04:09 PM (VNX3d)

11 Combination FWP and Food:
I was going to make some shredded pork this afternoon, but when I opened the refrigerator this morning I discovered that my manservant, the upstairs maid, and the cabana boy had all forgotten to put the brine on the pork last night. I shall be forced to cook it tomorrow.

Posted by: Idaho Spudboy at April 27, 2025 04:09 PM (NPytu)

12 Here's a definition:

A smash burger is distinguished by its cooking technique: a thin, crispy patty created by smashing a ball of ground beef onto a hot griddle or skillet. This method results in a distinctive caramelized crust and a juicy interior, unlike traditional burgers where the patty is formed beforehand.

Posted by: Archimedes at April 27, 2025 04:10 PM (s8j++)

13 >> Just what is a Smashburger?

20 Euros, same as à Par-ee.

Posted by: Disinterested FDA Director at April 27, 2025 04:10 PM (l3YAf)

14 Hello horde, stopped by a deli today and had a killer Reuben sandwich. Really tasty. I’m still thinking about it.

Posted by: Pete Bog at April 27, 2025 04:10 PM (3K5oJ)

15 The joys of American cuisine.

Posted by: Ben Had at April 27, 2025 04:11 PM (oXfCm)

16 Really tasty. I’m still thinking about it.

Posted by: Pete Bog

You're still hungry, go have another!

Posted by: AZ deplorable moron at April 27, 2025 04:11 PM (gwUfb)

17 Manayunk
________________________

Now there's a place I haven't heard mentioned in a while. I used to go there quite a bit in my youth. It started out as an artsy type place for insufferable leftists from the Philly area...but morphed into a nice collection of specialty restaurants and bars.

I'm going to guess that smashburger is a specialty at Lucky's Last Chance Cafe. How'd I do?

Posted by: Orson at April 27, 2025 04:12 PM (dIske)

18 Ala mode? where is the ice cream?

Posted by: AZ deplorable moron at April 27, 2025 04:13 PM (gwUfb)

19 So what's the deal with the kid and the blown-up batter?

Posted by: Additional Blond Agent, STEM Guy at April 27, 2025 04:05 PM (/HDaX)
______________

A little too much enthusiasm with the mixer.

Reminds me of a guy in grad school who forgot to place the top on a Waring blender container before firing it up. He blasted P-32 all over himself, and walls of the small room he was in, and everything in the room.

Fortunately, P-32 has a short half-life, so the room was just made off limits for a month or so while the P-32 decayed.

Posted by: Deplorable Jay Guevara at April 27, 2025 04:13 PM (YqDXo)

20 e don't have much of a chance of figuring out what will kill us tomorrow, and what will allow us to live to 110 while swimming the English Channel and having sex with super models.
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That last one is pretty easy, I think. Be a billionaire oligarch. Regardless of their behavior or what they eat, those guys hang on *forever* and are knee-deep in women.

The dietary secret is actually being stupendously rich!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:13 PM (WkNQM)

21 Very timely as I do back-to-back burger nights as I send my guest back tonight.

After angus beef burgers yesterday, it's turkey burgers - aka, something light for a long overnight flight. With it, we're doing roasted broccoli, some Aldi tempured carrots and zucchini (aka, the healthy fries), and strawberries and red grapes.

And I'm making my dark chocolate sea salt brownies for spouse's work tomorrow. 1st time I made them, they were a hit. So, new folks are in tomorrow, so we'll see if they think the same (biggest rule - get great dark chocolate chunks for topping with a pinch of sea salt and keep them fudgy - never overcook - edges of brownies are overrated - the fudgy middle is the best one!)

Posted by: Nova Local at April 27, 2025 04:13 PM (tOcjL)

22 I’ve become a smash burger devotee recently. Perfect use for a blackstone griddle. If you are looking to rationalize a purchase.

Of course fresh fish almost demands a boat. With at least two engines and 600 horsepower.

Posted by: Pete Bog at April 27, 2025 04:14 PM (3K5oJ)

23 That was the best scrapple
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Does not compute!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:14 PM (WkNQM)

24 2 I prefer my hamburger not smashed.

Posted by: Skip at April 27, 2025 04:03 PM (ypFCm)

I agree - I want juicy, not dry. Especially since I can't have cheese to cover up a dry burger...

Posted by: Nova Local at April 27, 2025 04:14 PM (tOcjL)

25 I don't have a cobbler, but I do have a plate of brownies I made last night.
I don't have whipped cream, but I do have some vanilla ice cream.
This will do. Nicely. Now to make some coffee.

Posted by: From about That Time at April 27, 2025 04:15 PM (n4GiU)

26 probably shake red wine with ice too
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Is that really a thing?

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:15 PM (WkNQM)

27 >>I am not a big fan of sweet popcorn flavors, but I will occasionally eat it just to be polite. Here's an easy one!

Bless you! I love kettle corn!!!

Posted by: Lizzy at April 27, 2025 04:15 PM (KHnV4)

28 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 Gods of the Copybook Headings, I am very real and to know and respect me is to live well.

Posted by: The Law of Diminishing Marginal Utility at April 27, 2025 04:16 PM (WkNQM)

29 >>The joys of American cuisine.

But can you get it at 3:00am in NYC?!

I kid. Hi, Ben Had!!

Posted by: Lizzy at April 27, 2025 04:16 PM (KHnV4)

30 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!
++++
Heh. I'm working on this with scotch. I like bourbon and drink it, but I am less particular about it. It's gotten to the point where I'll usually just buy some Knob Creek and call it a day. I like the stuff and I can afford it.

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:17 PM (WkNQM)

31 Fortunately, P-32 has a short half-life, so the room was just made off limits for a month or so while the P-32 decayed.
Posted by: Deplorable Jay Guevara at April 27, 2025 04:13 PM (YqDXo)

Short half-life = high activity.

Even though it's a beta emitter, I hope he didn't take too much dose.

Posted by: Additional Blond Agent, STEM Guy at April 27, 2025 04:18 PM (/HDaX)

32 That blackberry cobbler looks divine!

Posted by: Lizzy at April 27, 2025 04:18 PM (KHnV4)

33 Most interesting Aldi's buy of the week.

Oat milk Barista Coffee Foam. Now, here me out. My spouse used to make me a Salty Pretzel drink for Mother's Day (whipped cream vodka, hazelnut liquor, nutella and salted rim). Yeah, this has been an utter fail for a few years (thanks allergies and cancer), so they've had nowhere to go. A cup of coffee just seems lame to him.

So, I bought it for $3.50 and told him he can go nuts making me something new with it and coffee and whatever else he likes that I can have. It made him happy!

Posted by: Nova Local at April 27, 2025 04:19 PM (tOcjL)

34 The most expensive liquor I’ve ever had was Louis XIII. It’s okay. I probably couldn’t tell the difference between that and a $60 bottle of cognac, but I think that’s the only cognac I’ve ever consumed.

Posted by: Disinterested FDA Director at April 27, 2025 04:21 PM (l3YAf)

35 ... A cup of coffee just seems lame to him. ...
Posted by: Nova Local at April 27, 2025 04:19 PM (tOcjL)
++++
Bummer. I hope that never happens to me.

But I'm glad you found a nice compromise!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:21 PM (WkNQM)

36 Hi, Lizzy. I hope all is well with you. Is it possible to have too much French cuisine?

Posted by: Ben Had at April 27, 2025 04:22 PM (oXfCm)

37 The kid just experienced a Dunning-Kruger moment, but she’ll grow out of it.

Posted by: NemoMeImpuneLacessit at April 27, 2025 04:22 PM (XbCq8)

38 Short half-life = high activity.

Even though it's a beta emitter, I hope he didn't take too much dose.

Posted by: Additional Blond Agent, STEM Guy at April 27, 2025 04:18 PM (/HDaX)
_______________

True re activity. It is a beta emitter, so could be worse. A piece of Al foil will stop beta emissions. (Used to do this as a lecture demonstration: a piece of paper stops alpha particles, Al foil stops beta particles, three Pb bricks in a row stop gamma rays.)

Posted by: Deplorable Jay Guevara at April 27, 2025 04:22 PM (YqDXo)

39 Ok, back to burgers.

I'll admit it and even though it's not remotely Michelin three star, my favorite thing in the world is the old-school Burger King Bacon Double Cheeseburger from a good franchise.

No condiments, just the cheese and bacon. Qualifies as a last meal in my book.

Posted by: Additional Blond Agent, STEM Guy at April 27, 2025 04:23 PM (/HDaX)

40 >> Even though it's a beta emitter, I hope he didn't take too much dose.

I’ve taken several large doses of beta emissions!

Posted by: David Hogg at April 27, 2025 04:23 PM (l3YAf)

41 35 ... A cup of coffee just seems lame to him. ...
Posted by: Nova Local at April 27, 2025 04:19 PM (tOcjL)
++++
Bummer. I hope that never happens to me.

But I'm glad you found a nice compromise!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:21 PM (WkNQM)

We have a Keurig. He hits a button that I can hit. See, I was never a bartender, so I didn't do the drinks when we had them

. He thought that hitting a button was so little effort for Mother's Day, even if it's what I wanted. Now, I'll be happy for a pizazzed coffee that does take some effort (and he'll be even happier making it)...

Posted by: Nova Local at April 27, 2025 04:23 PM (tOcjL)

42 I have a small bottle of cognac that has been in the refrigerator for probably ten + years. I wonder if chilling it for that long ruins the taste?

Posted by: Ben Had at April 27, 2025 04:26 PM (oXfCm)

43 Last weekend I "rediscovered" savory clafoutis. Hadn't made one in probably a decade but did two for an Easter brunch this year. Nice alternative to quiche without having to use a dozen eggs, and naturally gluten free* because it uses corn starch instead of flour. So creamy!!

https://tinyurl.com/nhf9w8ww

*You still have to make sure your mix-ins are GF

Posted by: Lizzy at April 27, 2025 04:28 PM (KHnV4)

44 Son took us out for lunch. I was craving a burger and had one with jack cheese and onions and mushrooms. When I make burgers at home I usually don't fry up mushrooms and onions and I don't know why , because I like both. Husband had a burger as well. Son had a medium rare steak with vegetables and a baked potato and a glass of wine. I had a "mocktail" with some sort of strawberry syrup in it. Nice time out.

Posted by: FenelonSpoke at April 27, 2025 04:30 PM (UmsIw)

45 >>Hi, Lizzy. I hope all is well with you. Is it possible to have too much French cuisine?

It's challenging right now w/my dad, but otherwise not bad. And NOPE, can't have too much!!

Posted by: Lizzy at April 27, 2025 04:30 PM (KHnV4)

46 So P-32 isn't an airplane?

Posted by: Bertram Cabot, Jr. at April 27, 2025 04:31 PM (63Dwl)

47 Good evening morons and thanks cbd

Scrapple at a Jewish deli like kishka?

Posted by: San Franpsycho at April 27, 2025 04:31 PM (RIvkX)

48 42 I have a small bottle of cognac that has been in the refrigerator for probably ten + years. I wonder if chilling it for that long ruins the taste?

The French seem to think the vibration of a refrigerator is bad for wine, don’t know about cognac. What brand is it? Also, you could just open it and see if it’s gone off.

Posted by: NemoMeImpuneLacessit at April 27, 2025 04:31 PM (XbCq8)

49 Sounds great Fen

I had a good Smashburger at a new place in the IKEA food court last week.

Posted by: San Franpsycho at April 27, 2025 04:33 PM (RIvkX)

50 Deference to Martinis is under reported.

Posted by: Martini Farmer at April 27, 2025 04:33 PM (Q4IgG)

51 Deference to Martinis is under reported.

Reminder to self to check vermouth supply re: Manhattans.

Posted by: Additional Blond Agent, STEM Guy at April 27, 2025 04:35 PM (/HDaX)

52 >>When I make burgers at home I usually don't fry up mushrooms and onions and I don't know why , because I like both.

Huh, neither do we, but it's so good. Think I need to add that to the next round of burgers, which we've started having more often because it's a quick dinner.

Posted by: Lizzy at April 27, 2025 04:36 PM (KHnV4)

53 A smashburger is thin, crispy edges, fried with onions on a flattop

Posted by: San Franpsycho at April 27, 2025 04:36 PM (RIvkX)

54 Nemo, I have no idea on the brand. I think you have the right answer about just opening it. I ain't getting any younger.

Posted by: Ben Had at April 27, 2025 04:36 PM (oXfCm)

55 After an incident involving a bedframe leg, I have a surplus of very sore toes, chunks of toenail and a bit of blood. Anyone have a recipe for those?

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:36 PM (WkNQM)

56 52 >>When I make burgers at home I usually don't fry up mushrooms and onions and I don't know why , because I like both.

Huh, neither do we, but it's so good. Think I need to add that to the next round of burgers, which we've started having more often because it's a quick dinner.

Posted by: Lizzy at April 27, 2025 04:36 PM (KHnV4)

Sometimes I do, sometimes I don't. It depends if I have more vegs as sides, or I want the burger to act as one of the meal's veg sides (b/c if I'm having a burger, I don't mind 4-5 veg on it. Red Robin's simple burger with added avocado is awesome...and if I could add caramelized onions to it, it would be even better)...

Posted by: Nova Local at April 27, 2025 04:38 PM (tOcjL)

57
Mixed drinks made with a carbonated backer are best constructed with a splash of booze over the ice, the cola or whatever next, and a "floater" of booze on the top, giving the customer a first impression of a strong drink.

This also helps the cola from fizzing up and slowing down the drink making process.

When just pouring a coke, some bartenders "wash the ice" or rinse it with water before filling with soda to stop the fizzing.

Posted by: Auspex at April 27, 2025 04:38 PM (j4U/Z)

58
And I'm making my dark chocolate sea salt brownies for spouse's work tomorrow. 1st time I made them, they were a hit. So, new folks are in tomorrow, so we'll see if they think the same (biggest rule - get great dark chocolate chunks for topping with a pinch of sea salt and keep them fudgy - never overcook - edges of brownies are overrated - the fudgy middle is the best one!)

Posted by: Nova Local at April 27, 2025 04:13 PM (tOcjL)

I made a gluten/dairy free flourless chocolate cake for my daughter to take to a friend's seder, and thought of you. It was the easiest cake I have ever made, and husband and son declared the test cake I made for the recipe to be the best dessert they have ever had. None came back from the seder, so I guess it went over well! Recipe to follow:

Posted by: moki at April 27, 2025 04:39 PM (wLjpr)

59 After an incident involving a bedframe leg, I have a surplus of very sore toes, chunks of toenail and a bit of blood. Anyone have a recipe for those?
Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:36 PM (WkNQM)

I assume you've already applied a hot iron.

Posted by: Hour of the Wolf at April 27, 2025 04:39 PM (VNX3d)

60 So P-32 isn't an airplane?
Posted by: Bertram Cabot, Jr. at April 27, 2025 04:31 PM (63Dwl)

Certainly not a can opener. Walther pistol, maybe?

Posted by: Alberta Oil Peon at April 27, 2025 04:40 PM (8zz6B)

61 What exactly is a smashburger?

How does it differ from a burger?

And for rainmando's benefit, if you answer my questions, you may also want to explain how these differ from a booger, which he undoubtedly eats.

Posted by: bear with asymmetrical balls - always looking out for rainmando - someone had to - his whore mother at April 27, 2025 04:40 PM (TdYBy)

62 Remember people, burger toppings go on top of the patty, not below.

Posted by: Weasel at April 27, 2025 04:40 PM (lG3Q4)

63 CBD, When I was in France (mumblety decades ago), I had wild boar steak. It was the BEST! Have you tried it? I also had escargot pizza (a first and a last)

Posted by: Admirale's Mate at April 27, 2025 04:41 PM (sMkAM)

64 >>one came back from the seder, so I guess it went over well! Recipe to follow:

Yes, please!!
Always looking for naturally GF recipes (i.e. not requiring a bunch of flour alternatives/special ingredients to compensate).

Posted by: Lizzy at April 27, 2025 04:42 PM (KHnV4)

65 Remember people, burger toppings go on top of the patty, not below.
Posted by: Weasel at April 27, 2025 04:40 PM (lG3Q4)

Of course. Otherwise they would be "bottomings"

Posted by: Kindltot at April 27, 2025 04:42 PM (D7oie)

66 Of course. Otherwise they would be "bottomings"
Posted by: Kindltot at April 27, 2025 04:42 PM (D7oie)
-----
Or "retardings"

Posted by: Weasel at April 27, 2025 04:44 PM (lG3Q4)

67 I made a gluten/dairy free flourless chocolate cake for my daughter to take to a friend's seder, and thought of you. It was the easiest cake I have ever made, and husband and son declared the test cake I made for the recipe to be the best dessert they have ever had. None came back from the seder, so I guess it went over well! Recipe to follow:

Posted by: moki at April 27, 2025 04:39 PM (wLjpr)

Excellent - gonna save it when you post it!

Posted by: Nova Local at April 27, 2025 04:45 PM (tOcjL)

68 Flourless chocolate cake:

1 cup semi sweet chocolate chips
1 stick margarine (I used country crock olive oil spread)

melt and stir until combined, then allow to cool.

Mix together 3/4 cup granulated sugar, 1 cup cocoa, 1/4 tsp salt, 1 tsp espresso powder (I used instant coffee). Combine this with melted chocolate, it will be thick.

Whisk three eggs lightly, then stir into chocolate mixture along with 2 teaspoons vanilla extract until complete combined. Pur into a greased and parchment paper lined 8 or 9 inch cake tin, and bake at 375 for 25 minutes. (It's done when a thermometer stuck into the middle reads 200 degrees.) Cool for five minutes, then loosen the edges with a spatula and turn onto a cake plate to complete cooling. Dust with powdered sugar. Extra good with cool whip (and of course all the dairy stuff, but not necessary, although your coconut foam might be gorgeous with this!)

Posted by: moki at April 27, 2025 04:45 PM (wLjpr)

69 Ben I am not sure, would like to taste it to tell you if it's still good. I know what cognac would be like

Posted by: Skip at April 27, 2025 04:46 PM (ypFCm)

70 55 After an incident involving a bedframe leg, I have a surplus of very sore toes, chunks of toenail and a bit of blood. Anyone have a recipe for those?

Are you trying to put people off their food?

Posted by: NemoMeImpuneLacessit at April 27, 2025 04:46 PM (XbCq8)

71 Going to have salad and fast food at home, chicken nuggets and fries.

Posted by: Skip at April 27, 2025 04:47 PM (ypFCm)

72 I had one of my own creations for lunch. I had a fried baloney sammich with grilled onions, shredded pepperjack cheese, lettuce and a slice of tomato. To top it off was 4 pieces of the crispiest bacon ever cooked and smothered in mayo.

I call the sammich "The Super Dalton" cuz even Lance Armstrong would give his goo nut for one.

Posted by: Kwak! at April 27, 2025 04:47 PM (89Sog)

73 68 Flourless chocolate cake:

1 cup semi sweet chocolate chips
1 stick margarine (I used country crock olive oil spread)

melt and stir until combined, then allow to cool.

Mix together 3/4 cup granulated sugar, 1 cup cocoa, 1/4 tsp salt, 1 tsp espresso powder (I used instant coffee). Combine this with melted chocolate, it will be thick.

Whisk three eggs lightly, then stir into chocolate mixture along with 2 teaspoons vanilla extract until complete combined. Pur into a greased and parchment paper lined 8 or 9 inch cake tin, and bake at 375 for 25 minutes. (It's done when a thermometer stuck into the middle reads 200 degrees.) Cool for five minutes, then loosen the edges with a spatula and turn onto a cake plate to complete cooling. Dust with powdered sugar. Extra good with cool whip (and of course all the dairy stuff, but not necessary, although your coconut foam might be gorgeous with this!)

Posted by: moki at April 27, 2025 04:45 PM (wLjpr)

Thanks - saved - maybe I should send this to the spouse. I'm imagining those fancy drinks with the tiny dessert on the edge of the mug...he makes the dessert (or really, gets my baking daughter to do so) and uses it!

Posted by: Nova Local at April 27, 2025 04:47 PM (tOcjL)

74 Thanks, Moki!!

Posted by: Lizzy at April 27, 2025 04:48 PM (KHnV4)

75 Of course. Otherwise they would be "bottomings"
Posted by: Kindltot at April 27, 2025 04:42 PM (D7oie)
-----
Or "retardings"
Posted by: Weasel at April 27, 2025 04:44 PM (lG3Q4)

"pantsings"

Posted by: Hour of the Wolf at April 27, 2025 04:50 PM (VNX3d)

76 No problem Nova Local! I have enjoyed so many of the recipes you have posted - they are a lifesaver! This one is so so easy, can be made with regular store ingredients (I used toll house chips!) or you can fancy it up with better chocolate and cocoa, like guittard or ghiradelli. And it lasts because its so rich- a little slice is more than enough!

Posted by: Moki at April 27, 2025 04:50 PM (wLjpr)

77 Smoking potatoes tonight... actual "baked" potatoes that are .... smoked.

Wife's idea.

I have a steak on the side.

Posted by: Martini Farmer at April 27, 2025 04:51 PM (Q4IgG)

78 Made a “Torta di Mele più buono del mondo”, which it wasn’t on both counts, really. It was good. It was really an apple cobbler, not an apple cake. More fruit than cake, and the apples weren’t mixed in.

Brought it to the game last night, where we also had smashburgers. Like others, I enjoy them, but don’t understand what makes them different than how we’ve always made burgers on a grill or in a cast iron skillet.

Posted by: Stephen Price Blair at April 27, 2025 04:51 PM (EXyHK)

79 Most welcome Lizzy!!!

Posted by: Moki at April 27, 2025 04:51 PM (wLjpr)

80 Cost of living must be stupider than I thought out here.

All y’all rich folks going out to eat regularly. Jeepers.

Good for you though.

Posted by: nurse ratched at April 27, 2025 04:52 PM (mT+6a)

81 Hot iron and bourbon. Cures all that ails ya!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:52 PM (WkNQM)

82 80 Cost of living must be stupider than I thought out here.

All y’all rich folks going out to eat regularly. Jeepers.

Good for you though.

Lol - not all of us! Cooking at home is expensive enough! How are you and Lucy the Fink?

Posted by: Moki at April 27, 2025 04:53 PM (wLjpr)

83 Moki, I saved the chocolate cake recipe too. Could real butter work instead of margarine?

Posted by: skywch at April 27, 2025 04:53 PM (uqhmb)

84 I just had an HEB frozen fully cooked 100 % Beef Burger that I cooked in the microwave 75 seconds on each side.

Tasted just as good as a McDonalds quarter pounder .

We’re closer to the Jetsons than we know. Except for that damn flying car.

Posted by: Sebastian Melmoth at April 27, 2025 04:54 PM (VofaG)

85 >>Of course. Otherwise they would be "bottomings"

Or "retardings"
Posted by: Weasel at April 27, 2025 04:44 PM (lG3Q4)

"pantsings"

or. . . "underlings?"

Posted by: Lizzy at April 27, 2025 04:55 PM (KHnV4)

86 83 Moki, I saved the chocolate cake recipe too. Could real butter work instead of margarine?
Posted by: skywch at April 27, 2025 04:53 PM (uqhmb)

The recipe actually calls for butter - but I have a dairy allergy and can't eat it, and my daughter's friend has celiac and a dairy allergy, so we decided to try this to see if it would work. It was fantastic with the margarine, but real butter would take it over the top!

Posted by: Moki at April 27, 2025 04:55 PM (wLjpr)

87 Thanks Moki! Thinking about son's birthday cake in June

Posted by: skywch at April 27, 2025 04:56 PM (uqhmb)

88 > We’re closer to the Jetsons than we know. Except for that damn flying car.
--------------
jetson.com

Posted by: Martini Farmer at April 27, 2025 04:57 PM (Q4IgG)

89 Speaking of going out to eat, I went out to eat yesterday. We have a restaurant in town that's bad value - fairly expensive, pedestrian fare, average to mediocre service - but it has a party trick: its setting. Its setting is just spectacular. Yesterday was a perfect day. Pleasant temperature, pleasant humidity, clear, bright, beautiful. It was a day that justifies Bad Value Restaurant because sitting on its deck and looking out at the lake while eating at least acceptable food is sometimes just right.

What I don't get is their store in the shopping district the next town over. Just as pedestrian, just as expensive and delightful views of a dual carriageway on one side and a parking lot on the other. I cannot understand how it survives.

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 04:57 PM (WkNQM)

90 I just had an HEB frozen fully cooked 100 % Beef Burger that I cooked in the microwave 75 seconds on each side.
Posted by: Sebastian Melmoth

I hope you didn't use that 'crisper' plastic wrap stuff.

Posted by: weft cut-loop at April 27, 2025 04:58 PM (mlg/3)

91
Goats cheese sauce Cavatelli with morel mushrooms and spring peas. RPM in Chicago all week.

Die happy.

Posted by: Auspex at April 27, 2025 05:01 PM (j4U/Z)

92 My mother, who received a degree from the Cordon Bleu School in bourgeois cookery (Assez Bien, so a grade of “B”

always said that margarine worked better for some uses than butter (but butter tastes better!).

Posted by: NemoMeImpuneLacessit at April 27, 2025 05:01 PM (XbCq8)

93 After an incident involving a bedframe leg, I have a surplus of very sore toes, chunks of toenail and a bit of blood. Anyone have a recipe for those?
Posted by: Joe Mannix

Ice, ibuprofen and buddy tape.

Posted by: nurse ratched at April 27, 2025 05:02 PM (mT+6a)

94 90 I just had an HEB frozen fully cooked 100 % Beef Burger that I cooked in the microwave 75 seconds on each side.
Posted by: Sebastian Melmoth

I hope you didn't use that 'crisper' plastic wrap stuff.
Posted by: weft cut-loop at April 27, 2025 04:58 PM (mlg/3)

No , they’re just put on a paper plate with a paper towel cover.

Posted by: Sebastian Melmoth at April 27, 2025 05:02 PM (VofaG)

95 margarine worked better for some uses than butter (but butter tastes better!)

I’ve run across old recipes that combine butter and lard (or butter and margarine) to get the extra softening of lard/margarine with the flavor of butter.

When a baked good recipe calls for margarine, I will sometimes do half-and-half butter and lard now. Last night’s cake, for example. (The cookbook was from an Italian margarine maker, Valle'.)

Posted by: Stephen Price Blair at April 27, 2025 05:05 PM (EXyHK)

96 Lol - not all of us! Cooking at home is expensive enough! How are you and Lucy the Fink?
Posted by: Moki at

We are good! I just sautéed an onion, a bunch of fresh ginger and three small zucchini. Added a jar of some just slightly expired Thai peanut sauce I’ve had in the pantry and served it over some rice I had leftover from last week. Extra squeeze of lime and a dash of fish sauce and it’s acceptable.

Posted by: nurse ratched at April 27, 2025 05:05 PM (mT+6a)

97 During a recent trip to Iowa I can report back that the deep fried and breaded pork tenderloin sandwich is a very available and tasty local item.
Eaten with fried onion rings provides double deep fried goodness. I even allowed myself a Shiner Bock draft beer.
Now I'm back to the occasional edamame bean...

Posted by: gourmand du jour at April 27, 2025 05:08 PM (c6hLR)

98 Mannix!

We have a couple of those super expensive places with poor to mediocre food, but with stunning views. One is Salty’s. It’s a bit of a walk from my place, and I was taken there recently by a coworker whose job I saved. Anyhoo, it was stupid expensive and, honestly, the best thing about it was the risotto my overcooked and tasteless salmon was set upon.

It’s a huge tourist spot. And the views are amazing. But, blech. Of course, I told my coworker it was amazing and fantastic and she’s the greatest ever.

Posted by: nurse ratched at April 27, 2025 05:09 PM (mT+6a)

99 96 Lol - not all of us! Cooking at home is expensive enough! How are you and Lucy the Fink?
Posted by: Moki at

We are good! I just sautéed an onion, a bunch of fresh ginger and three small zucchini. Added a jar of some just slightly expired Thai peanut sauce I’ve had in the pantry and served it over some rice I had leftover from last week. Extra squeeze of lime and a dash of fish sauce and it’s acceptable.

Posted by: nurse ratched at April 27, 2025 05:05 PM (mT+6a)

I would absolutely love that! Did you add a protein over the peanut sauce?

Posted by: Nova Local at April 27, 2025 05:09 PM (tOcjL)

100 jetson.com
Posted by: Martini Farmer at April 27, 2025 04:57 PM (Q4IgG)

They’ve been teasing me for a couple of decades now.

Posted by: Sebastian Melmoth at April 27, 2025 05:10 PM (VofaG)

101 I must admit I have never had scrapple from Hymies but for me, the best scrapple in the universe is made by Dietrich's Meats in Krumsville, PA. Right off I 78 @ Exit 40.

Yum yum!!

Posted by: AI at April 27, 2025 05:10 PM (vKNmo)

102 No flying csrs but the factory androids are ready.

Posted by: Boss Moss at April 27, 2025 05:11 PM (LO3k+)

103 I would absolutely love that! Did you add a protein over the peanut sauce?
Posted by: Nova Local

Didn’t have any handy, but if I had some, I would have thrown some extra firm tofu.

Posted by: nurse ratched at April 27, 2025 05:11 PM (mT+6a)

104 Joe Mannix, regarding restaurant choices, I think many people prioritize convenience and the known quantity versus quality of the food. We see it a lot around here.

Good for them I guess.

Posted by: Pete Bog at April 27, 2025 05:12 PM (rzF7p)

105 Off computer generated sock!!

Posted by: Tonypete at April 27, 2025 05:13 PM (vKNmo)

106 Where is Doof? Has he been on? He knows a thing or 2 about kettle corn!

Posted by: Piper at April 27, 2025 05:14 PM (/sySz)

107 We have a couple of those super expensive places with poor to mediocre food, but with stunning views. One is Salty’s. It’s a bit of a walk from my place, and I was taken there recently by a coworker whose job I saved. Anyhoo, it was stupid expensive and, honestly, the best thing about it was the risotto my overcooked and tasteless salmon was set upon.

It’s a huge tourist spot. And the views are amazing. But, blech. Of course, I told my coworker it was amazing and fantastic and she’s the greatest ever.
Posted by: nurse ratched at April 27, 2025 05:09 PM (mT+6a)
++++
LOL! This place isn't bad, just pedestrian. The food is fine. The price is premium.

But I'm glad she rewarded you for saving her bacon! That's good form.

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:14 PM (WkNQM)

108 Oh, and for anyone wanting to make their spouse a salted pretzel martini for mother's day, spouse wanted to send the recipe.

Fill a martini shaker with ice. Chill a martini glass ice cold. Pull the glass out and coat the edge liberally with nutella and sprinkle with sea salt. Add 1oz of whipped cream vodka and 1 oz of hazelnut liquor to the shaker. Shake well and strain into the martini glass. Serve and have a very happy wife OR husband (my spouse loved these, too)...

Posted by: Nova Local at April 27, 2025 05:14 PM (tOcjL)

109 I ate at a chain Sports bar/restaurant last night called Walk Ons. Started by a couple of LSU football walk ons . Drew Brees is one of the owners /investors.

I got a cup of Chicken and Sausage gumbo and a large Cobb salad with fried breaded chicken breast. $26 with tip. Was really good though.

Posted by: Sebastian Melmoth at April 27, 2025 05:15 PM (VofaG)

110 Joe Mannix, regarding restaurant choices, I think many people prioritize convenience and the known quantity versus quality of the food. We see it a lot around here.

Good for them I guess.
Posted by: Pete Bog at April 27, 2025 05:12 PM (rzF7p)
++++
There's a place for that. I will admit that I've been on the road, tired, annoyed, had-it-up-to-here and I just want something I know will be okay with no surprises. Chili's exists for a reason!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:15 PM (WkNQM)

111 103 I would absolutely love that! Did you add a protein over the peanut sauce?
Posted by: Nova Local

Didn’t have any handy, but if I had some, I would have thrown some extra firm tofu.

Posted by: nurse ratched at April 27, 2025 05:11 PM (mT+6a)

I was gonna suggest tofu to you b/c I also think it would be awesome. My spouse would want me to suggest shrimp, though, b/c his face every time I suggest tofu as a main protein is a classic (and he loves it every time anyway)...

Posted by: Nova Local at April 27, 2025 05:16 PM (tOcjL)

112 , I told my coworker it was amazing and fantastic and she’s the greatest ever.
Posted by: nurse ratched at April 27, 2025 05:09 PM (mT+6a)

Now I’m not sure I believe your sincerity in you compliments about how intelligent and charming I am. And good looking. 😁

I’m crushed.

Posted by: Pete Bog at April 27, 2025 05:17 PM (rzF7p)

113 72 I had one of my own creations for lunch. I had a fried baloney sammich with grilled onions, shredded pepperjack cheese, lettuce and a slice of tomato. To top it off was 4 pieces of the crispiest bacon ever cooked and smothered in mayo.

I call the sammich "The Super Dalton" cuz even Lance Armstrong would give his goo nut for one.
Posted by: Kwak! at April

I don’t even know what to say here….😂🤣

Posted by: Piper at April 27, 2025 05:18 PM (/sySz)

114 I was gonna suggest tofu to you b/c I also think it would be awesome. My spouse would want me to suggest shrimp, though, b/c his face every time I suggest tofu as a main protein is a classic (and he loves it every time anyway)...
Posted by: Nova Local at April 27, 2025 05:16 PM (tOcjL)
++++
I am of two minds on tofu. Or, rather, there are two kinds of tofu.

There's firm to extra firm tofu, nicely crisped up or otherwise delicately prepared so as to maintain texture, and soupy unpalatable gross garbage.

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:18 PM (WkNQM)

115 113 72 I had one of my own creations for lunch. I had a fried baloney sammich with grilled onions, shredded pepperjack cheese, lettuce and a slice of tomato. To top it off was 4 pieces of the crispiest bacon ever cooked and smothered in mayo.

I call the sammich "The Super Dalton" cuz even Lance Armstrong would give his goo nut for one.
Posted by: Kwak! at April

I don’t even know what to say here….😂🤣

Posted by: Piper at April 27, 2025 05:18 PM (/sySz)

I'd go with "Yum, I wish I could eat that"...

Posted by: Nova Local at April 27, 2025 05:19 PM (tOcjL)

116 I've never had fried baloney. In my mind, I imagine to be very similar to fried spam. Close, or no?

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:20 PM (WkNQM)

117 114 I was gonna suggest tofu to you b/c I also think it would be awesome. My spouse would want me to suggest shrimp, though, b/c his face every time I suggest tofu as a main protein is a classic (and he loves it every time anyway)...
Posted by: Nova Local at April 27, 2025 05:16 PM (tOcjL)
++++
I am of two minds on tofu. Or, rather, there are two kinds of tofu.

There's firm to extra firm tofu, nicely crisped up or otherwise delicately prepared so as to maintain texture, and soupy unpalatable gross garbage.

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:18 PM (WkNQM)

Yeah, I think I've posted here how I crisp (and preseason) mine in the oven. It's so cheap, it's worth knowing how to do without needing a recipe...

Posted by: Nova Local at April 27, 2025 05:20 PM (tOcjL)

118 Yeah, I think I've posted here how I crisp (and preseason) mine in the oven. It's so cheap, it's worth knowing how to do without needing a recipe...
Posted by: Nova Local at April 27, 2025 05:20 PM (tOcjL)
++++
I haven't seen it. If it isn't too much to ask, would you mind posting it again? Or shooting me an E-Mail? I would like to try it out!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:22 PM (WkNQM)

119 Oh Pete Bog,

You handsome devil!

Posted by: nurse ratched at April 27, 2025 05:22 PM (mT+6a)

120 Only time I eat tofu is when it’s in Chinese Hot and Sour soup.

Posted by: Sebastian Melmoth at April 27, 2025 05:22 PM (VofaG)

121 There’s a restaurant in the county seat near the courthouse, frequented by lawyers, that costs typically over $100 a plate. I took my brother out to eat there when he came to visit just to show off. Was the food good? It was delicious! Was it worth the money? Maybe, once in a blue moon, or for a special occasion, yes. On the other hand you can have a full meal with drinks at a Cracker Barrel for a lot less. Sure the food is pre-prepared and just heated up, but the eating’s good, and they have a variety of menu options. If you go frequently enough and ply the wait staff with generous cash tips, you can get good service, and it doesn’t cost an arm and a leg. Let’s come off our horses, people!

Posted by: NemoMeImpuneLacessit at April 27, 2025 05:23 PM (XbCq8)

122 I have to be careful about soy intake because of the phytoestrogens.

But Agadashi tofu is amazing. Ask for it at your next sushi joint.

Posted by: nurse ratched at April 27, 2025 05:23 PM (mT+6a)

123 > 100 jetson.com
Posted by: Martini Farmer at April 27, 2025 04:57 PM (Q4IgG)

They’ve been teasing me for a couple of decades now.
Posted by: Sebastian Melmoth at April 27, 2025 05:10 PM (VofaG)
-----------
I think they're looking for $$$. Upscaled, battery BP/FV's are.... ummm.... lacking.

*BPV = Battery Powered Vehicle.
* BPFV = Battery Powered Flying Vehicle

Know you acronyms.

Posted by: Martini Farmer at April 27, 2025 05:24 PM (Q4IgG)

124 121 Errata -
Come off our horses —> come off our high horses

Posted by: NemoMeImpuneLacessit at April 27, 2025 05:25 PM (XbCq8)

125 Know you acronyms.
Posted by: Martini Farmer at April 27, 2025 05:24 PM (Q4IgG)
+++++
WBTDC

Weather Balloons Tied to Deck Chair. The original personal-scale aerial transportation!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:25 PM (WkNQM)

126 Eggs were $4,99 for dozen today

Posted by: Skip at April 27, 2025 05:26 PM (ypFCm)

127 I just had flounder. They seemed much bigger years ago at Fass Brothers.

Posted by: Boss Moss at April 27, 2025 05:26 PM (LO3k+)

128 Pan fried some flounder in butter and made fish sandwiches with cheese, tomato and shredded lettuce. Hushpuppies on the side.

Posted by: Ben Had at April 27, 2025 05:26 PM (oXfCm)

129 122 I have to be careful about soy intake because of the phytoestrogens.

Heavy consumption of tofu explains certain aspects of Japanese physiognomy.

Posted by: NemoMeImpuneLacessit at April 27, 2025 05:28 PM (XbCq8)

130 Shrinkage?

Posted by: Boss Moss at April 27, 2025 05:28 PM (LO3k+)

131 There’s a restaurant in the county seat near the courthouse, frequented by lawyers, that costs typically over $100 a plate. I took my brother out to eat there when he came to visit just to show off. Was the food good? It was delicious! Was it worth the money? Maybe, once in a blue moon, or for a special occasion, yes. On the other hand you can have a full meal with drinks at a Cracker Barrel for a lot less. Sure the food is pre-prepared and just heated up, but the eating’s good, and they have a variety of menu options. If you go frequently enough and ply the wait staff with generous cash tips, you can get good service, and it doesn’t cost an arm and a leg. Let’s come off our horses, people!
Posted by: NemoMeImpuneLacessit at April 27, 2025 05:23 PM (XbCq

++++
Heh. A good "really expensive but worth it for special occasions" place is a good thing to have your back pocket. I haven't found one yet where I live now, but I also haven't really gone looking for one.

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:28 PM (WkNQM)

132 Made sliders for one of Little's birthday parties one year. Grilled over an angry wood fire. Might have used Kings Hawaiian rolls for the bread, can't recall. They had a nice, uniform char coming off the grill. Let 'em rest in the bun for a few minutes before serving. The mom of one of the guests said her son couldn't stop talking about them.

I do like to make my own burger patties: 16-24 ounces of 80-20 or 85-15. Teaspoon of minced garlic, salt and pepper. When the mood strikes, I'll add a bit of rosemary. Mix everything with an egg to hold it together, form patties, and grill for about 3 minutes per side, adding cheese for those who are into that kind of thing. Fun variation is to form a pocket in the patty into which you stuff shredded cheese, cover with a bit more meat, then grill..

Posted by: Joe Kidd at April 27, 2025 05:29 PM (bA75n)

133 A few months ago, I started a Men's Interesting Whiskey Night at my house. I burn some meat on the grill and everyone brings an 'interesting whisky.' Great way to sample the ever-proliferating landscape of bourbon, Scotch, etc. Highly popular monthly event.

Posted by: IadDeal at April 27, 2025 05:31 PM (YNIHY)

134 A few months ago, I started a Men's Interesting Whiskey Night at my house. I burn some meat on the grill and everyone brings an 'interesting whisky.' Great way to sample the ever-proliferating landscape of bourbon, Scotch, etc. Highly popular monthly event.
Posted by: IadDeal at April 27, 2025 05:31 PM (YNIHY)
++++
Sounds like a good idea. I should make some friends and try it!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:32 PM (WkNQM)

135 Friends?

Posted by: Boss Moss at April 27, 2025 05:33 PM (LO3k+)

136 No, Spam is more like ham. Because bologna is so thin, it gets a crispy edge when you fry it. The local meat market makes their own bologna but it tastes nothing like store bought.

Posted by: Notsothoreau at April 27, 2025 05:33 PM (cvWHI)

137 > Men's Interesting Whiskey Night
------------
This has serious potential for awesomeness or horrible death.

I'm in.

Posted by: Martini Farmer at April 27, 2025 05:33 PM (Q4IgG)

138
Eggs were $4,99 for dozen today
Posted by: Skip

Is that more, less or about the same as last time?

Posted by: Bertram Cabot, Jr. at April 27, 2025 05:35 PM (63Dwl)

139 Best way to cook steak on a gas grill is to buy a wood fired grill.

Posted by: Going deep. Out. at April 27, 2025 05:36 PM (6t8M3)

140 Kid licks blender, dog licks kid.

Posted by: DaveA at April 27, 2025 05:37 PM (FhXTo)

141 My dad at least use to, still might, make grilled cheese with Lebanon Bologna in it. I have done it too but not in a few decades

Posted by: Skip at April 27, 2025 05:37 PM (ypFCm)

142 Brioche buns ruin a perfectly good burger, imho.

Posted by: Elrond Hubbard at April 27, 2025 05:37 PM (+E7BZ)

143 https://cookieandkate.com/ how-to-make-crispy-baked-tofu/

This shows the technique for oven baked tofu with pictures. When I do mine, rather than using soy sauce, I tend to try and find seasonings that mimic what I'm cooking with - my favorite mix is dried garlic powder, ginger powder, salt, and pepper as a combo, but other combos work, too (just make sure you have something salty on the tofu under the starch/oil. And as always, I don't measure - you know it by feel and look - every piece of tofu needs some fat and some starch (and some seasoning) before it goes in. And if it's not done at 30 minutes, don't be afraid to let it go longer (you might not have squeezed the tofu enough).

Posted by: Nova Local at April 27, 2025 05:38 PM (tOcjL)

144 Posted by: Nova Local at April 27, 2025 05:38 PM (tOcjL)
++++
Thanks!

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:38 PM (WkNQM)

145 139 Best way to cook steak on a gas grill is to buy a wood fired grill.
Posted by: Going deep. Out. at April 27, 2025 05:36 PM (6t8M3)

This is wisdom..

Posted by: Joe Kidd at April 27, 2025 05:39 PM (bA75n)

146 ", I started a Men's Interesting Whiskey Night at my house"

Great name. I smiled. I'm sure that the men are interesting too, in addition to the whiskey.

Posted by: FenelonSpoke at April 27, 2025 05:39 PM (lN9q3)

147
(you might not have squeezed the tofu enough).
Posted by: Nova Local

LOL

Posted by: Bertram Cabot, Jr. at April 27, 2025 05:40 PM (63Dwl)

148 I suppose people in this house are going to want dinner. I am craving falafel with tzatziki so we are probably going with that unless there is some major objection raised by the parties.

Posted by: Piper at April 27, 2025 05:40 PM (aT5K/)

149 Ben Had~ On your recommendation, I have a pork roast in the crockpot with Cookwell's Green Chili Stew. It's smelling divine and we can't wait to try it in a couple of hours.

Posted by: DanMa'am at April 27, 2025 05:41 PM (8uzBS)

150 I suppose people in this house are going to want dinner. I am craving falafel with tzatziki so we are probably going with that unless there is some major objection raised by the parties.
Posted by: Piper at April 27, 2025 05:40 PM (aT5K/)
++++
Channel my dad.

"You'll eat what I put in front of you, or you won't eat at all."

It helps that he's a killer cook.

Posted by: Joe Mannix (Not a cop!) at April 27, 2025 05:41 PM (WkNQM)

151 Was same last week, trying to keep note of price weekly

Posted by: Skip at April 27, 2025 05:43 PM (ypFCm)

152 148 I suppose people in this house are going to want dinner. I am craving falafel with tzatziki so we are probably going with that unless there is some major objection raised by the parties.

Posted by: Piper at April 27, 2025 05:40 PM (aT5K/)

Good choice!

Posted by: Nova Local at April 27, 2025 05:43 PM (tOcjL)

153 151 Was same last week, trying to keep note of price weekly

Posted by: Skip at April 27, 2025 05:43 PM (ypFCm)

Trader Joe's has had theirs at $3.50 for over a month.
Literally, the day after Easter, every other shop around me dropped from $4.99 to $4.49...they just wanted that last buck for the holiday...

Posted by: Nova Local at April 27, 2025 05:44 PM (tOcjL)

154 DanMan, That green chili stew is the best. One of the few commercial products I am confident in asking people to try.

Posted by: Ben Had at April 27, 2025 05:46 PM (oXfCm)

155 Where is Doof? Has he been on? He knows a thing or 2 about kettle corn!
Posted by: Piper at April 27, 2025 05:14 PM (/sySz)

I was not planning on being here, but I guess the topic of kettle corn somehow brought me.

Yes, I make a damn fine kettle corn. I make a few different varieties, actually. I have made many batches for family and friends and coworkers. It's a big hit.

Been trying to get a little business started for quite a while, but I just can't find the time. I have a company name and logo already - just haven't gone into production. Yet!

Posted by: Doof at April 27, 2025 05:48 PM (RFPHU)

156 153

Trader Joe's has had theirs at $3.50 for over a month.
Literally, the day after Easter, every other shop around me dropped from $4.99 to $4.49...they just wanted that last buck for the holiday...
Posted by: Nova Local at April 27, 2025 05:44 PM (tOcjL)

TJs by me had jumbos at 4.99 this week. For some reason, the extra large I usually get were a bit higher...

Posted by: Joe Kidd at April 27, 2025 05:49 PM (bA75n)

157 Keeping it simple tonight. Kielbasa on the grill with sauerkraut, pilaf and maybe some green beans.

Posted by: Archer at April 27, 2025 05:50 PM (IDphi)

158 156 153

Trader Joe's has had theirs at $3.50 for over a month.
Literally, the day after Easter, every other shop around me dropped from $4.99 to $4.49...they just wanted that last buck for the holiday...
Posted by: Nova Local at April 27, 2025 05:44 PM (tOcjL)

TJs by me had jumbos at 4.99 this week. For some reason, the extra large I usually get were a bit higher...

Posted by: Joe Kidd at April 27, 2025 05:49 PM (bA75n)

Yeah, I just look at large pricing. I admit, I like always having about the same amount of egg for everything (b/c I don't really measure), so when I pick up an egg, I want it to be close in size to all the other ones I've bought. So, since most recipe inspirations are in large size (I say inspiration b/c I don't really follow any of them as is, as I'm sure folks have noticed...but I do like having stand by inspiration sites with pics for double checking

, I stick to that size...

Posted by: Nova Local at April 27, 2025 05:51 PM (tOcjL)

159 New Orleans has a lot of well known restaurants and all, from my account, are very good. Tastes do vary. Amazing considering their seating capacities; Arnaud's > 200, Galatoire's > 450 & Antoine's >700.

Posted by: javems at April 27, 2025 05:52 PM (8I4hW)

160 Ran out of propane last week, need to get it refilled very soon.

Posted by: Skip at April 27, 2025 05:52 PM (ypFCm)

161 I have a company name and logo already

"Doof - it's Food only backwards!"

Posted by: BeckoningChasm at April 27, 2025 05:52 PM (CHHv1)

162 I used to have to travel to Omaha, NE for work years back and always made a point to make time for a decent steak while there.

Steak restaurants there are dime a dozen, and the quality is pretty good in all of them. "Omaha Steaks" distribution and butchery is right down the road. So, let's just say they have access to prime angus.

Anyway, a favorite stop was Omaha Prime (still open after all these years). They made an impression when a tornado in the area took out electricity and they came out to tell everyone that it may take longer than usual to get your meals, we're firing of the grills out back. Which they did along with about 200 candles throughout the dining area. Also, they had these appetizers called "Prime Rib Egg Rolls" which luckily aren't available where I live, or I'd weigh 500 lbs.

Posted by: Orson at April 27, 2025 05:53 PM (dIske)

163 On the topic of smashburgers and the seemingly unrelated topic of scrapple --

Last fall on my return trip from Corsicana, I made smashburgers on my RV's flat-top at one of our overnight stops. Added some scrapple in with the beef. Was AMAZING!!!!!!!!

Posted by: Doof at April 27, 2025 05:54 PM (RFPHU)

164 Food backwards is dung

Posted by: Archer at April 27, 2025 05:54 PM (IDphi)

165 Gonna jet for awhile...have to drop the son off for a youth group movie night (since the spouse is handling the flight drop off). Hope to pop back in before 7!

Posted by: Nova Local at April 27, 2025 05:54 PM (tOcjL)

166 "Doof - it's Food only backwards!"
Posted by: BeckoningChasm at April 27, 2025 05:52 PM (CHHv1)

That was my second choice!

Posted by: Doof at April 27, 2025 05:55 PM (RFPHU)

167 Food backwards is Doof,

Posted by: Skip at April 27, 2025 05:57 PM (ypFCm)

168 A good smashburger is an unalloyed good thing. Beefy, crunchy, with fun toppings like grilled onions, and add a good brioche bun and it can be a fantastic dinner.

Is there a vegan version of this? /kidding
Posted by: Deplorable Jay Guevara

I brought that up sometime in the last week.....

If meat is murder, but abortion is not, then aborting a calf at the last minute makes vegan veal, right?

Posted by: mikeski at April 27, 2025 05:59 PM (DgGvY)

169 11 Combination FWP and Food:
I was going to make some shredded pork this afternoon, but when I opened the refrigerator this morning I discovered that my manservant, the upstairs maid, and the cabana boy had all forgotten to put the brine on the pork last night. I shall be forced to cook it tomorrow.
Posted by: Idaho Spudboy at April 27, 2025 04:09 PM (NPytu)

Made a 10lb pork shoulder yesterday. Marinated the night before in garlic, oregano, cumin paprika, lime juice, salt, and pepper. Slow roasted covered with foil at 300 degrees for 3.5 hours. Braising liquid was water, blood orange and lemon. After that time, uncover and blast at 400 for an hour to crisp up the skin. Drain the juices and add 1/4 cup of cider or malt vinegar. Let rest for about 20 minutes before serving. Tonight is steak, but the rest of the week is me and that hog...

Posted by: Joe Kidd at April 27, 2025 05:59 PM (bA75n)

170 Doof's Kettle Korn

When normal food isn't enough!

Posted by: Hour of the Wolf at April 27, 2025 05:59 PM (VNX3d)

171 Joe Biden arrested for harboring 11 million illegal aliens.

The Bee 🐝

Posted by: Archer at April 27, 2025 06:02 PM (IDphi)

172 Joe Kidd, stuff some of that pork in a roasted poblano pepper along with some oxaca cheese. Bake long enough to melt the cheese and then top with a mexican white sauce.

Posted by: Ben Had at April 27, 2025 06:03 PM (oXfCm)

173 Food backwards is dung.

No that’s food far, far forward. “it all comes out in the draught,” as Jesus puts it the KJV, talking about what makes a man impure - not food, he meant (draught = draft).

Posted by: NemoMeImpuneLacessit at April 27, 2025 06:05 PM (XbCq8)

174 I would be for Sundowner getting booked for over 10 million illegals

Posted by: Skip at April 27, 2025 06:05 PM (ypFCm)

175 Ran out of propane last week, need to get it refilled very soon.
Posted by: Skip at April 27, 2025 05:52 PM (ypFCm)

Get a second cylinder, there is nothing as frustrating as running out while cooking.

Posted by: Kindltot at April 27, 2025 06:05 PM (D7oie)

176 After my 3 month hiatus from all things good due to a bleeding esophagus haven’t tried hard liquor yet. Starting to crave an old fashioned. One night this week for sure and hoping I don’t have issues. My days of cocktails every day at 4pm are over.

Posted by: neverenoughcaffeine at April 27, 2025 06:05 PM (2NHgQ)

177 Food backwards is dung.

No that’s food far, far forward.
Posted by: NemoMeImpuneLacessit

So food backwards is barf? That might look right if I take my contacts out.

Posted by: mikeski at April 27, 2025 06:07 PM (DgGvY)

178 Found Rowen and Martin Laugh in on tv
Pretty stupid 1/2 a century later

Posted by: Skip at April 27, 2025 06:07 PM (ypFCm)

179 neverenoughcaffeine, how is your husband?

Posted by: Ben Had at April 27, 2025 06:07 PM (oXfCm)

180 Food backwards is doof.

Posted by: Boss Moss at April 27, 2025 06:08 PM (LO3k+)

181 So food backwards is barf? That might look right if I take my contacts out.
Posted by: mikeski at April 27, 2025 06:07 PM (DgGvY)

Therefore, Doof = barf?

Posted by: Doof at April 27, 2025 06:08 PM (RFPHU)

182 172 Joe Kidd, stuff some of that pork in a roasted poblano pepper along with some oxaca cheese. Bake long enough to melt the cheese and then top with a mexican white sauce.
Posted by: Ben Had at April

That sounds so good!

Posted by: Piper at April 27, 2025 06:08 PM (p4NUW)

183 84 I just had an HEB frozen fully cooked 100 % Beef Burger that I cooked in the microwave 75 seconds on each side.

Posted by: Sebastian Melmoth at April 27, 2025 04:54 PM (VofaG)
----
So this was already fully cooked but frozen?

Posted by: Ciampino - minor details needed at April 27, 2025 06:09 PM (sPQoU)

184 Does doof weigh more than a duck?

Posted by: Boss Moss at April 27, 2025 06:09 PM (LO3k+)

185 181 So food backwards is barf? That might look right if I take my contacts out.
Posted by: mikeski at April 27, 2025 06:07 PM (DgGvY)

Therefore, Doof = barf?
Posted by: Doof at April 27

None of this is right!

Posted by: Piper at April 27, 2025 06:10 PM (p4NUW)

186 159 New Orleans has a lot of well known restaurants and all, from my account, are very good. Tastes do vary. Amazing considering their seating capacities; Arnaud's > 200, Galatoire's > 450 & Antoine's >700.
Posted by: javems at April 27, 2025 05:52 PM (8I4hW)

Stayed at a BnB in the Garden District during one Jazz Fest. The owner's husband was the Maitre D' at Arnaud's and we made reservations. He told us to save room for dessert. His treat. Cafe Brulot prepared tableside. Everything was top shelf. Still have Commander's Palace on my bucket list. My folks raved about that place

Posted by: Joe Kidd at April 27, 2025 06:10 PM (bA75n)

187 Piper, the pomegranate garnish is optional but really good.

Posted by: Ben Had at April 27, 2025 06:10 PM (oXfCm)

188 >>Joe Biden arrested for harboring 11 million illegal aliens.

IT'S FUNNY BECAUSE WE ALL KNOW THAT "11 MILLION" IS A TOTAL LIE THAT'S BEEN USED AS THE ALLEGED NUMBER OF ILLEGALS SINCE THE 1970'S.

Posted by: BEN ROETHLISBERGER at April 27, 2025 06:10 PM (KHnV4)

189 Biden is above the law.

Posted by: Boss Moss at April 27, 2025 06:13 PM (LO3k+)

190 I don't think I've ever had an actual smashburger. Is it worth having one?

Posted by: exdem13 FIGHT FIGHT FIGHT at April 27, 2025 06:13 PM (XjTSo)

191 172 Joe Kidd, stuff some of that pork in a roasted poblano pepper along with some oxaca cheese. Bake long enough to melt the cheese and then top with a mexican white sauce.
Posted by: Ben Had at April 27, 2025 06:03 PM (oXfCm)

(affixes Post-It note to range hood)

Tomorrow...

Posted by: Joe Kidd at April 27, 2025 06:14 PM (bA75n)

192 Ben Had he dodged a bullet. No bad head injury, mostly nose and mouth problems. Nose isn’t broken, however it’s swelled almost shut. He has a fat lip and possibly a couple teeth messed up. Needs to see the doc and a dentist this week. It was scary. I now know that living rural has its disadvantages, if it had been a heart attack he would be dead since EMS took forever arriving and the ambulance even longer Thanks for asking.

Posted by: neverenoughcaffeine at April 27, 2025 06:14 PM (2NHgQ)

193 Is a smashburger different from a bar burger?

Posted by: Boss Moss at April 27, 2025 06:14 PM (LO3k+)

194 171 Joe Biden arrested for harboring 11 million illegal aliens.

The Bee 🐝
-----------
The joke is he let in about twice that number, in addition to the ones already in-country.

Posted by: exdem13 FIGHT FIGHT FIGHT at April 27, 2025 06:17 PM (XjTSo)

195 182 172 Joe Kidd, stuff some of that pork in a roasted poblano pepper along with some oxaca cheese. Bake long enough to melt the cheese and then top with a mexican white sauce.
Posted by: Ben Had at April

That sounds so good!
--------
That would be so good!!

Posted by: exdem13 FIGHT FIGHT FIGHT at April 27, 2025 06:18 PM (XjTSo)

196 None of this is right!
Posted by: Piper at April 27, 2025 06:10 PM (p4NUW)

Not even a little?

Posted by: Doof at April 27, 2025 06:19 PM (RFPHU)

197 194 171 Joe Biden arrested for harboring 11 million illegal aliens.

The Bee 🐝
-----------
The joke is he let in about twice that number, in addition to the ones already in-country.
Posted by: exdem13 FIGHT FIGHT FIGHT at April 27, 2025 06:17 PM (XjTSo)

He only has so many kitchens to feed them.

Posted by: Hour of the Wolf at April 27, 2025 06:20 PM (VNX3d)

198 Piper, the pomegranate garnish is optional but really good.
Posted by: Ben Had at April 27, 2025 06:10 PM

Pomegranate garnish optional?

I'm not sure I understand those words in that order.

Posted by: RedMindBlueState at April 27, 2025 06:23 PM (Wnv9h)

199 A 700 yard bridge in Peking collapsed 4 days ago.

Posted by: Boss Moss at April 27, 2025 06:24 PM (LO3k+)

200 RMBS, only because in some places you can't get pomegranate year round.

Posted by: Ben Had at April 27, 2025 06:25 PM (oXfCm)

201 200

Posted by: Archer at April 27, 2025 06:25 PM (IDphi)

202 Falafel it is! Which I good, because I am tired. You don’t sleep much in a cabin full of middle school girls!

Posted by: Piper at April 27, 2025 06:25 PM (p4NUW)

203 Missed it by that much.

Maxwell Smart

Posted by: Archer at April 27, 2025 06:26 PM (IDphi)

204 None of this is right!
Posted by: Piper at April 27, 2025 06:10 PM (p4NUW)

Nothing is right. Everything is wrong.
Everything is rigged.
Everything is bullshit and lies.
Everything's a scam.
Everything's a rip-off.
Everything's an op.
Everything is fake and ghey.

Posted by: Including this statement at April 27, 2025 06:27 PM (TbWk/)

205 Everything was better in the 70's.

Posted by: Boss Moss at April 27, 2025 06:28 PM (LO3k+)

206 Still have Commander's Palace on my bucket list. My folks raved about that place

Posted by: Joe Kidd at April 27, 2025 06:10 PM (bA75n)

I've been there a few times. It't always good.

Prices at New Orleans' restaurants drop dramatically during the off season, July, August and Sept.

Posted by: javems at April 27, 2025 06:28 PM (8I4hW)

207 RMBS, only because in some places you can't get pomegranate year round.
Posted by: Ben Had at April 27, 2025 06:25 PM

The judges will allow it. Although I've been happy to see some markets around here carrying pomegranate seeds year round. Pricey, but when you absolutely have to have them...I don't have to go to my local H-Mart for quail eggs anymore either. This is a plus.

Posted by: RedMindBlueState at April 27, 2025 06:31 PM (Wnv9h)

208 Boss Moss, yes typically.

Posted by: Pete Bog at April 27, 2025 06:32 PM (rzF7p)

209 You don’t sleep much in a cabin full of middle school girls!
Posted by: Piper at April 27, 2025 06:25 PM (p4NUW)

Piper, I will blame fatigue for you leaving that over the middle of the plate. Where’s Tony Pete?

Posted by: Pete Bog at April 27, 2025 06:34 PM (rzF7p)

210 RMBS, I found a source for pickled quail eggs. Will be added to appetizer night.

Posted by: Ben Had at April 27, 2025 06:34 PM (oXfCm)

211 I read only judges are supposed to be above the law because they make them.on their own

Posted by: Skip at April 27, 2025 06:36 PM (ypFCm)

212 RMBS, were the gyros good enough to think about doing again? Don't be anything less than critical.

Posted by: Ben Had at April 27, 2025 06:38 PM (oXfCm)

213 Couple stories about Manhattans.

A couple months ago a couple of us went uptown to a little bar in my hometown, which is a teeny-tiny town, and my mom's cousin (he's in his mid-80's) orders his favorite drink, which is a **drum roll please* a Manhattan!

The bartender, she was about 30, didn't have a clue. She didn't want to hear from him how to make it either. So he got something else.

So this same cousin goes to my mom's house every afternoon for happy hour. One day I was there so I had him show me how to make a Manhattan since I had never had one before. It wasn't bad! A little strong, but I liked the bitters.

We started talking about older family members and what they drank, and it sounds like Manhattans "run in the family" lol. Quite a few of them drank the same way back in the day.

Posted by: haffhowershower at April 27, 2025 06:39 PM (144I4)

214 No AoSHQ in the 70's.

Posted by: BeckoningChasm at April 27, 2025 06:39 PM (CHHv1)

215 199 A 700 yard bridge in Peking collapsed 4 days ago.
=======
I suppose the only US news network covering it was China Uncensored.

Posted by: exdem13 FIGHT FIGHT FIGHT at April 27, 2025 06:40 PM (XjTSo)

216 RMBS, I found a source for pickled quail eggs. Will be added to appetizer night.
Posted by: Ben Had at April 27, 2025 06:34 PM

I haven't had them pickled. Those sound good.

RMBS, were the gyros good enough to think about doing again? Don't be anything less than critical.
Posted by: Ben Had at April 27, 2025 06:38 PM

The RMBS Mom and I enjoyed them. I wouldn't hesitate to do them again if you're considering it.

Posted by: RedMindBlueState at April 27, 2025 06:42 PM (Wnv9h)

217 Falafel it is! Which I good, because I am tired. You don’t sleep much in a cabin full of middle school girls!
Posted by: Piper

You're telling me!!
Jimmy Page
Zombie Don Henley
Roman Polanski
Zombie Jeffery Epstein
Most of the Bidens
(a multitude of others)

Posted by: Tonypete at April 27, 2025 06:42 PM (vKNmo)

218 No AoSHQ in the 70's.
Posted by: BeckoningChasm at April 27, 2025 06:39 PM

And plaid bell bottoms. Hard pass.

Posted by: RedMindBlueState at April 27, 2025 06:42 PM (Wnv9h)

219 Right here Pete!!

Posted by: Tonypete at April 27, 2025 06:43 PM (vKNmo)

220 I'm getting a new crockpot tomorrow. This one has a timer on it that gives the minutes and hours.

Posted by: BourbonChicken at April 27, 2025 06:43 PM (lhenN)

221 Like you can't look up How to make a Manhattan on your phone?

Posted by: Skip at April 27, 2025 06:45 PM (ypFCm)

222 I know right? Kids these days :-)

Posted by: haffhowershower at April 27, 2025 06:45 PM (144I4)

223 Like you can't look up How to make a Manhattan on your phone?
Posted by: Skip at April 27, 2025 06:45 PM

If you're a bartender who can make one from memory, you have brought shame upon your ancestors.

Posted by: RedMindBlueState at April 27, 2025 06:46 PM (Wnv9h)

224 Sorry..."can't".

Posted by: RedMindBlueState at April 27, 2025 06:46 PM (Wnv9h)

225 I think that when he asked her if they had sweet vermouth, her brain locked up or something. She was lost after that.

Posted by: haffhowershower at April 27, 2025 06:46 PM (144I4)

226 Posted by: RedMindBlueState at April 27, 2025 06:46 PM (Wnv9h)
----
Regular shame or great shame?

Posted by: Weasel at April 27, 2025 06:47 PM (Axc90)

227 Wife was saying yesterday she hasn't had very many mixed drinks in her life. Long ago had lots but now it's wine and strange scotch or cognac

Posted by: Skip at April 27, 2025 06:47 PM (ypFCm)

228 Regular shame or great shame?
Posted by: Weasel at April 27, 2025 06:47 PM

Failure to make a Manhattan?

Great shame.

Posted by: RedMindBlueState at April 27, 2025 06:49 PM (Wnv9h)

229 Was AOC moonlighting?

Posted by: fd at April 27, 2025 06:49 PM (vFG9F)

230 Two days ago it was in the 30's with rain/snow. Today it's 75 with a severe thunderstorm watch.

Posted by: Archer at April 27, 2025 06:50 PM (IDphi)

231 Little bar not far away has a sigh out
Bartender wanted, no experience necessary

Posted by: Skip at April 27, 2025 06:50 PM (ypFCm)

232 Everything was factory original parts and in good working order in the 70s.

Posted by: JackStraw at April 27, 2025 06:50 PM (viF8m)

233 213

Posted by: haffhowershower at April 27, 2025 06:39 PM (144I4)

Manhattans were the official family cocktail for my folks. I somehow became the designated bartender for Saturday cocktail hour. Usual proportions were 2 parts whiskey to 1 part sweet vermouth, dash of bitters, cherry garnish. Anyone calling themselves a bartender that does not know how to make one is a liar..

Oh yeah, mine were shaken with ice. It's how I was taught...

Posted by: Joe Kidd at April 27, 2025 06:50 PM (bA75n)

234 Right here Pete!!
Posted by: Tonypete at April 27, 2025 06:43 PM (vKNmo)

Just like Batman! Light the TonyPete signal!

Posted by: Pete Bog at April 27, 2025 06:54 PM (rzF7p)

235 Mariners win!

Sixth consecutive series win!

Posted by: nurse ratched at April 27, 2025 06:55 PM (mT+6a)

236 Joe Kidd - cool story!

Ok, dumb question: when you shake with ice, do you strain the ice out? So if you do, you drink it without ice? You can tell I'm a sophisticate.

Oh, and now we know who shakes their Manhattans per CBD's witch hunt above!

Posted by: haffhowershower at April 27, 2025 06:57 PM (144I4)

237 215 199 A 700 yard bridge in Peking collapsed 4 days ago.
=======
I suppose the only US news network covering it was China Uncensored.
Posted by: exdem13 FIGHT FIGHT FIGHT at April 27, 2025 06:40 PM (XjTSo)

______________________________

"Tofu-Dreg" strikes again.

Posted by: Orson at April 27, 2025 06:59 PM (dIske)

238 Gubs are nood.

Posted by: RedMindBlueState at April 27, 2025 07:01 PM (Wnv9h)

239 Ok, dumb question: when you shake with ice, do you strain the ice out? So if you do, you drink it without ice? You can tell I'm a sophisticate.

Oh, and now we know who shakes their Manhattans per CBD's witch hunt above!
Posted by: haffhowershower at April 27, 2025 06:57 PM (144I4)

Strained the ice. This is the way..

Posted by: Joe Kidd at April 27, 2025 07:02 PM (bA75n)

240 Everything was factory original parts and in good working order in the 70s.
Posted by: JackStraw at April 27, 2025 06:50 PM (viF8m)

Boobs, just tell us you added boobs. It will increase your already legendary status.

Posted by: Pete Bog at April 27, 2025 07:02 PM (rzF7p)

241 CBD, Thank you wherever you are.

Posted by: Ben Had at April 27, 2025 07:07 PM (oXfCm)

242 I have probably avoided getting a ticket half the time I should have simply by volunteering that I have a firearm in tge car and on my person when the officer approaches the car and tells me why he stopped me.
Well that and not being an asshole.

Posted by: Erebus- Ex Killer Whale at April 27, 2025 08:36 PM (elaR+)

243 Gun thread, gun thread.... pffttt
The Holy Order of Sicilian Goomba Brotherhood code of offences:
Code 1 Meh just general no giva fuck I shoota you ina ass
Rock Salt
Code 2 Um I hear you giving grief to somaone I like :
410 gauge I shoota past your eara
Code 3 you threaton verbally or physically to someone I love.
You run with a target on your back away from a 4 man suad of 12 Ga moonshiners that bet who can wound the Bad Azz
Code 4 sneakers and creepers that steel the peepers and all murderous demons. Oh and I don wanna forget someone who goes dizgrazia Meh I load carpet tacks inna the shells for my 410 over under sawed off alley sweeper.
CAPICE?

Posted by: Father Julius Santini known associate at April 27, 2025 09:19 PM (r3F/z)

244 So what was the restaurant and what gin did you order? Bluecoat (local Philly product)?

Posted by: Otto Zilch at April 27, 2025 09:32 PM (Ws2ua)

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