Food Thread: Baguettes And Gummies And Chicken (and other) Breasts!

I have had some very good baguettes in the United States, particularly in the San Francisco Bay area. And even around here there are a few excellent bakeries that make serviceable ones.

But at a ridiculous price! $3...$4...even $5 each. That's just stupid.

Sadly, I have become addicted to this staple of French cuisine, and the spectacular ones I can get just a few minutes from my apartment are €1.40. The ficelles (thinner and smaller, almost all crust!) are €1.10! That is not to say that all of the bakeries make great baguettes...most of them are just fine, but not great.

Regardless, there is nothing quite like a fresh baguette and some wonderful cheese. Or just mopping up the juices from something roasted!

So I will need to revisit my thoroughly mediocre results of the last time I tried to make them at home. I have gotten much better at handling dough, so I am confident that my efforts will be better. How much better is the real question. I'll probably start here, with King Arthur Flour's Classic Baguettes recipe. Their stuff is always at least good, although their recipes tend to assume a minimum level of dough-handling expertise.

Part of me hopes that I will fail again. Because bread and cheese is not a wonderful way to lose the weight I am putting on in France by eating...bread and cheese!

******
I had a hoagie yesterday that was excellent, and it came from a large Pennsylvania sandwich chain called Primo Hoagies. And even more embarrassing, it was called "The Bada Bing!" Chicken cutlet, sharp Provolone, and Broccoli Rabe. Simple! But the Broccoli Rabe was excellent, the Provolone was sharp, and the bread wasn't a doughy mess.

Just because it was a chain doesn't mean that they can't make good food.

So...what food chains are solid at what they do?

******
Why doesn't my wife have friends like this?

From a long-time reader (and lurker):

A friend's wife said "I can get a Berkshire hog for $2.50/lb!"
I said "Great, I'll take half."
Her "I bought it! We have to cut it ourselves!!" 😳
So, I spent last Saturday cutting up a 176 lb Berkshire hog. I've done deer, moose and bear before, so no worries, but it wasn't fancy.
Anyway, I cut some good chops, kept some pork belly and most of the rest was kept in pieces for making pork kebabs.

******
Wait...what? I love those things! Haribo recalls sweets due to cannabis finding.

Somebody please explain to me how this happens. Does Haribo have a product line of cannabis gummies? Because I can't think of another way it could happen without some major league breakdown of their procedures.

******

Well, I got you to look!

She seems to be a bit of an airhead, and certainly seems to be somewhat disrespectful of her marriage vows, but she can cook.

I needed a quick meal, and her Chicken Piccata is just perfect. Fast and tasty, and it requires very little modification.

I sliced the chicken breasts in half and then pounded them a bit, because that tenderizes them very quickly. And I shouldn't have used as much oil as she calls for, and instead replaced it with more butter.

If you want a thicker sauce, don't shake off the flour as much. But it's a solid dish even as is.

******
RedMindBlueState is upping his game!

...[T]his was the annual making of Burgundian parsleyed ham, recipe courtesy of Jacques Pepin.

There are all sorts of these kinds of foods that are easy to make and absolutely delicious! Rillettes and Pâtés and meats in aspic and tons of other things that are wonderful, and usually use inexpensive cuts of meat!

******

******
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 or 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 June 01, 2025 04:01 PM (+qU29)

2 Want! Baguettes!

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 04:01 PM (/HDaX)

3 1
C
A
L
L
E
D

E
M

Posted by: Skip at June 01, 2025 04:02 PM (+qU29)

4 I think this may have been asked previously, but what happened to all the Gilroy garlic?

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 04:03 PM (/HDaX)

5 If CBD is going to Germany, he might need this kit:

https://is.gd/tvg7LI

Posted by: Hour of the Wolf at June 01, 2025 04:03 PM (VNX3d)

6 I feel centered today

Posted by: Idaho Spudboy at June 01, 2025 04:03 PM (GM4rl)

7 I've spent my entire life cooking and showing people how to cook, and everyone spends their time looking at Giada's cleavage. It's not fair.

Posted by: Jacques Pepin at June 01, 2025 04:03 PM (s8j++)

8 > Baguettes And Gummies And Chicken
-------
Quite the contemporary French meal?

Posted by: Martini Farmer at June 01, 2025 04:03 PM (Q4IgG)

9 Did build a Primo Hoagie shop down my way, they do have good sammys.
Having a cheesesteak soon

Posted by: Skip at June 01, 2025 04:04 PM (+qU29)

10 Buddha marginalized:

https://is.gd/HpCscv

Posted by: Hour of the Wolf at June 01, 2025 04:04 PM (VNX3d)

11 I'm shocked at Haribo. I need to know where to find these so I may turn them in. Really.

Posted by: NR Pax at June 01, 2025 04:04 PM (7xrfc)

12 > Baguettes And Gummies And Chicken

Oh, my!

Posted by: RedMindBlueState at June 01, 2025 04:05 PM (Wnv9h)

13 Are we centered for the donut hole, or to focus on cleavage?

Posted by: Hour of the Wolf at June 01, 2025 04:06 PM (VNX3d)

14 Pork roast is in the InstaPot. In an hour or so I'll have a week's supply of pulled pork.

Posted by: Idaho Spudboy at June 01, 2025 04:06 PM (GM4rl)

15 "the spectacular ones I can get just a few minutes from my apartment are €1.40. "

Is that 20 bucks in American money?

Posted by: fd at June 01, 2025 04:06 PM (vFG9F)

16 2 Want! Baguettes!
Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 04:01 PM (/HDaX)

And butter!

Posted by: Dash my lace wigs! at June 01, 2025 04:06 PM (h7ZuX)

17 And butter!

Oh yeah!

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 04:07 PM (/HDaX)

18 Is that 20 bucks in American money?
Posted by: fd at June 01, 2025 04:06 PM (vFG9F)

At today's exchange rate, $1.59

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 04:08 PM (/HDaX)

19 So...what food chains are solid at what they do?

******

Incoming - 300+ comments on Bukkees (or whatever it is called)

Posted by: Itinerant Alley Butcher at June 01, 2025 04:08 PM (/lPRQ)

20 My local Kroger has organic garlic, says it's a product of California. So, I assume Gilroy or Gilroy-adjacent?

Posted by: Dash my lace wigs! at June 01, 2025 04:09 PM (h7ZuX)

21 No idea about$1200 Bourbon, but finding in scotch a jump out from bottom tier just a little and quality jumps up noticeable.

Posted by: Skip at June 01, 2025 04:10 PM (+qU29)

22 I've been watching some episodes reviewing Jamie Oliver. He hates Oliver in a vemonously hilarious way.

Posted by: Northernlurker , Maple Syrup MAGA at June 01, 2025 04:11 PM (kTd/k)

23 And butter!

Posted by: Dash my lace wigs! at June 01, 2025 04:06 PM (h7ZuX)

Oh yes!

My little local supermarket has about 10 different brands.

But you have to go to a cheese shop to get a really fancy one.

Posted by: CharlieBrown'sDildo at June 01, 2025 04:12 PM (mWSu4)

24 Gummies. I think there was an incident a couple of years ago where no-kidding drug smugglers were using counterfeit Gummies and some of the contraband packages got away from them.

Posted by: Idaho Spudboy at June 01, 2025 04:12 PM (GM4rl)

25 So, tonight my daughter is flying international late, so she got dibs on dinner. She's my veg forward kid. So, to make her happy, along with Trader Joe's meatballs in tomato sauce with pasta, I'm making my 1st ever (vegan) stuffed portobellos.

Now, this is vegan the way it's intended - grab a bunch of dang veg and herbs, mix with some panko and good olive oil, and stuff it in and cook.

So, I have 6 portobellos stuffed with a completely non-measured mix of basil (and entire bunch), spinach, arugula, jarred banana peppers, green onion, a 7th protbello and the mushroom stems, garlic, salt, and pepper with the panko and olive oil and nutritional yeast (parm is the dairy sub). Gonna toss them in the oven on the airfryer function at 375 til it's done. I did salt and olive oil the caps before stuffing.

Daughter says it's looks like a semi-stiff pesto (yes, I kept the crumb and oil lower b/c it's a veg for her)...1 heaping TB spoonful per cup (you know, the real spoon, not the measuring one)...

I still also have to make an acai smoothies - but that's frozen acai, banana, and strawberries in a blender...and the tasting til I like...

Posted by: Nova Local at June 01, 2025 04:12 PM (tOcjL)

26 >>I sliced the chicken breasts in half and then pounded them a bit, because that tenderizes them very quickly. And I shouldn't have used as much oil as she calls for, and instead replaced it with more butter.

>>If you want a thicker sauce, don't shake off the flour as much

Are we still talking about cooking?

Posted by: JackStraw at June 01, 2025 04:12 PM (viF8m)

27 past few years we've been growing our own garlic out in the garden, really good when fresh, so juicy!

Posted by: sock_rat_eez at June 01, 2025 04:14 PM (/Ghsb)

28 Baguettes...cheese...a stick of salami...and wine.

Near perfect.

Posted by: Diogenes at June 01, 2025 04:14 PM (W/lyH)

29 The Frogification of CBD continues apace. We can only hope that JMB's (PBUH) influence will keep a shred of rugged Americanism alive.

Posted by: Duncanthrax at June 01, 2025 04:16 PM (0sNs1)

30 Hmmmm....
Gaida is what I have in mind when I call Mrs D and tell her I'm stopping off for a short one.

Posted by: Diogenes at June 01, 2025 04:16 PM (W/lyH)

31 My friends had me over yesterday for Buffalo Chicken Chili. It was really good and I had a nice time.

And they sent me home with hashbrowns, n egg and several slices of bacon.

I am very blessed they are here.

Back to yard work.

Posted by: Stateless.. 7% - mental state clawing up from 10%, shit happened, clawing back next week at June 01, 2025 04:17 PM (jvJvP)

32 Interesting to see a ham recipe this week...someone must have also returned from a trip, gone to their local Safeway, saw the Smithfield hams clearanced out for 39 cents/lb, and said someone Above knew I ate and spent too much in New Orleans, and now I can be cheap, and get 3 meal proteins for 6 for $4...no joke...

Posted by: Nova Local at June 01, 2025 04:18 PM (tOcjL)

33 past few years we've been growing our own garlic out in the garden, really good when fresh, so juicy!

Sorry, where does the human waste enter the picture?

Posted by: Archimedes at June 01, 2025 04:18 PM (s8j++)

34 Today I have a pair of baby back ribs on the smoker doing the 3-2-1 recipe from Traeger...with my own double secret probation dry mix and sauce. I anticipate a near orgasmic experience in about three hours from now.

Posted by: Diogenes at June 01, 2025 04:19 PM (W/lyH)

35 28 Baguettes...cheese...a stick of salami...and wine.

Near perfect.

Posted by: Diogenes at June 01, 2025 04:14 PM (W/lyH)

When I was in school in Paris, there was a boulangerie down the street that had a lunch special for us starving students: half baguette spread with butter and either sliced ham or cheese, a bar of chocolate (Suchard!) and a drink (Coke, Orangina, L'eau gazeuse ou l'eau plate) for five francs. The exchange rate was 10 Fr to the dollar, so fifty cents for lunch every day. Add an apple or a few grams of apricots or cherries from the fruit market next door, and maybe it was a buck. So, so good!!!

Posted by: moki at June 01, 2025 04:20 PM (wLjpr)

36 When I was in school in Paris, there was a boulangerie down the street that had a lunch special for us starving students: half baguette spread with butter and either sliced ham or cheese, a bar of chocolate (Suchard!) and a drink (Coke, Orangina, L'eau gazeuse ou l'eau plate) for five francs. The exchange rate was 10 Fr to the dollar, so fifty cents for lunch every day. Add an apple or a few grams of apricots or cherries from the fruit market next door, and maybe it was a buck. So, so good!!!
Posted by: moki at June 01, 2025 04:20 PM (wLjpr)

YUM!!!!

Posted by: Diogenes at June 01, 2025 04:21 PM (W/lyH)

37 10 Buddha marginalized:

https://is.gd/HpCscv
Posted by: Hour of the Wolf at June 01, 2025 04:04 PM (VNX3d)

Shouldn't that be Budda 'margarin-alized'?

This IS the food thread after all.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:23 PM (QGaXH)

38 I got a pair of lamb chops with the bone in to go on the smoker a bit later on. I'm gravitating to the smoker because the gas grill is roached and rusted out. The "after father's day sales" that'll pop up will net me a new one.

First time doing lamb on the smoker too.

Posted by: Martini Farmer at June 01, 2025 04:24 PM (Q4IgG)

39 Buddha marginalized:

https://is.gd/HpCscv
Posted by: Hour of the Wolf at June 01, 2025 04:04 PM (VNX3d)

Shouldn't that be Budda 'margarin-alized'?

This IS the food thread after all.....
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:23 PM (QGaXH)
***

*yawns*
Call me when he finds the missing indian maiden.

Posted by: Diogenes at June 01, 2025 04:25 PM (W/lyH)

40 >>When I was in school in Paris, there was a boulangerie down the street that had a lunch special for us starving students: half baguette spread with butter and either sliced ham or cheese, a bar of chocolate (Suchard!) and a drink (Coke, Orangina, L'eau gazeuse ou l'eau plate) for five francs. The exchange rate was 10 Fr to the dollar, so fifty cents for lunch every day. Add an apple or a few grams of apricots or cherries from the fruit market next door, and maybe it was a buck. So, so good!!!

My Swiss customer drove me to a meeting in western France, some little town I couldn't name on a bet, and we had lunch at a little bakery in the center of town. It was a buttered baguette with sliced ham and cheese. Nothing fancy.

Right up there with the best sandwhich I've ever had.

Posted by: JackStraw at June 01, 2025 04:25 PM (viF8m)

41 Buddha marginalized:

https://is.gd/HpCscv
Posted by: Hour of the Wolf at June 01, 2025 04:04 PM (VNX3d)

Shouldn't that be Budda 'margarin-alized'?

This IS the food thread after all.....
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:23 PM (QGaXH)

You're right. That's a butter way to put it.

Posted by: Hour of the Wolf at June 01, 2025 04:25 PM (VNX3d)

42 aguettes...cheese...a stick of salami...and wine.

Near perfect.
Posted by: Diogenes

Perfect lunch or dinner!

Posted by: AZ deplorable moron at June 01, 2025 04:26 PM (ydbCq)

43 My Swiss customer drove me to a meeting in western France, some little town I couldn't name on a bet, and we had lunch at a little bakery in the center of town. It was a buttered baguette with sliced ham and cheese. Nothing fancy.

Right up there with the best sandwhich I've ever had.
Posted by: JackStraw at June 01, 2025 04:25 PM (viF8m)

Mrs D and I were in Edinburgh some years back. Walking through Harrods there and found a lunch bar. had the baguette with butter, ham and cheese.
Yup. Plain food but damned good!

Posted by: Diogenes at June 01, 2025 04:27 PM (W/lyH)

44 First time doing lamb on the smoker too.
Posted by: Martini Farmer at June 01, 2025 04:24 PM (Q4IgG)

I'd bre really interested in hearing how that turns out. So far, I've only braised the shanks and oven roasted the rib roast.

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 04:27 PM (/HDaX)

45 this is the bread recipe I've been using lately:

https://is.gd/MRPfaK

I was thinking the other day about trying to make baguette shapes from it; the bread itself is very similar in crust & texture ...

Posted by: sock_rat_eez at June 01, 2025 04:27 PM (/Ghsb)

46 It looks like my cheapy made-in-China grill is on its last legs after about 6 years. The painted metal is peeling and rusting away. I've long wondered whether it was better to buy another MiC POS or spend the extra money on a Weber or its like. I think I'm ready to try the Weber this time.

Posted by: Archimedes at June 01, 2025 04:28 PM (s8j++)

47 19 So...what food chains are solid at what they do?

******

Incoming - 300+ comments on Bukkees (or whatever it is called)
Posted by: Itinerant Alley Butcher at June 01, 2025 04:08 PM (/lPRQ)

Checks Google maps....nearest Buc-ees is 1066 miles away...kicks dirt....makes note for next road trip.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:29 PM (QGaXH)

48 One of Little's best friends gifted us with a wonderful sourdough boule recently. I'll send a pic. The kid went to culinary school after highschool and spent a year in a professional kitchen. The boule measured about 18" in diameter. Little and I devoured it in about two days, finding every excuse to cut into it.

"Oh look, I poured too much milk in my corn flakes.."

Slice...

Posted by: Joe Kidd at June 01, 2025 04:29 PM (bA75n)

49 So...what food chains are solid at what they do?

I think Panda Express makes excellent stir-f...nah, I can't do it.

Posted by: Archimedes at June 01, 2025 04:29 PM (s8j++)

50 Sweet Lady Propane!

(There's your food thread connection -- grillin'!)

King of the Hill is coming back after a long hiatus and this guy does a thorough breakdown of the new intro, which fast forwards through the years until Current Day Hank and family:

https://tinyurl.com/msn78n5r

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

51 kept in pieces for making pork kebabs.

Read that as making pork babies.

Posted by: Commissar of plenty and festive little hats at June 01, 2025 04:31 PM (dEqns)

52 HONEY DILL SAUCE ... Supposedly a Manitoba favorite dipping sauce for chicken nuggets ... Made from mayonnaise, honey, dill, and garlic (optional) ... Recently made a batch which received only "It's okay" reviews by our resident nugget snobs ... However, rather than toss the leftovers, I added some basil and salt, slathered it on boneless chicken, processed it 2 hours with sous vide (while I took a nap), reverse seared to add color, and was happily surprised with the results ... Am planning to prepare chicken thighs this way next time, then finishing on the grill for added color.

Posted by: Kathy at June 01, 2025 04:32 PM (qpw89)

53 Nice, Moki!

Posted by: sock_rat_eez at June 01, 2025 04:34 PM (/Ghsb)

54 Weber

Some newer models may also be made in China.

Posted by: Commissar of plenty and festive little hats at June 01, 2025 04:34 PM (dEqns)

55 Right up there with the best sandwhich I've ever had.
Posted by: JackStraw at June 01, 2025 04:25 PM (viF8m)

Oh, spouse just had one of his top 5 ever in New Orleans last weekend.

Kid ordered it - spouse couldn't stop trying to steal it. And not a bad price for New Orleans.

If you are ever there, go to (Cochon) Butcher - they used to be the full name, and their website still is, but they are trying to brand stand alone.

Once there, order the Buckboard Bacon Melt with Collards and Swiss on white. $14 of pure magic according to the spouse.

And to be fair, they did a KILLER allergy-safe Smokey Turkey with Avocado, Arugula, and Basil Aoili for me...so if you don't like the one sandwich, nothing is a fail (kid loved the lamb one, too)...

All of us thought this was one of the top 3 places we ate in New Orleans (we actually disagreed on the other 2 and what was #1...but this was top 3 for everyone, with everyone getting different stuff)...

Posted by: Nova Local at June 01, 2025 04:34 PM (tOcjL)

56 39 *yawns*
Call me when he finds the missing indian maiden.
Posted by: Diogenes at June 01, 2025 04:25 PM (W/lyH)

Would still make my blood boil if I still gave a f***. But since I stopped working last year I'm just relaxing and enjoying the 'free' money from the gov't and past employers.

Living well......

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:34 PM (QGaXH)

57 OMG - did I kill the thread?

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:40 PM (QGaXH)

58 OMG - did I kill the thread?
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:40 PM (QGaXH)

I think everyone retired as well.

Posted by: Hour of the Wolf at June 01, 2025 04:41 PM (VNX3d)

59 He's dead, Jim

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:42 PM (QGaXH)

60 Had an amazing meal last week. Venison carpaccio for a starter followed by smoked red deer filet, au gratin potatoes and a ceasar salad, and of course, wine.

Posted by: Ben Had at June 01, 2025 04:42 PM (NVNRw)

61 60 Had an amazing meal last week. Venison carpaccio for a starter followed by smoked red deer filet, au gratin potatoes and a ceasar salad, and of course, wine.
Posted by: Ben Had at June 01, 2025 04:42 PM (NVNRw)

It lives!!!

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:43 PM (QGaXH)

62 I bought a bottle of Monkey 47 gin for about $77. I haven't tried it yet, and that's double what I've ever paid for gin before, but it gets stellar ratings, and I wanted to see what all the excitement is about. Next, I think I'll buy some $1200 bourbon.

Posted by: Archimedes at June 01, 2025 04:43 PM (s8j++)

63 CBD, was any of the rioting near your area last night?

Posted by: Polliwog the 'Ette at June 01, 2025 04:44 PM (lFFaq)

64 I've been away for a bit -- did we die from the Coronal Mass Ejection?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 01, 2025 04:49 PM (kpS4V)

65 All Hail Eris, yes.

Posted by: Ben Had at June 01, 2025 04:49 PM (NVNRw)

66 made sous vide duck confit yesterday. it's a super easy thing to do and so unbelievably tasty. one day cure in the fridge; 36 hours in sous vide; seven minutes under the broiler.

Posted by: Jeff Carter (@pointsnfigures1) at June 01, 2025 04:50 PM (ZiwLX)

67 Well, I didn't know who the boobette is, so I'm not benefiting from her cleavage or her culinary tips.

Posted by: FenelonSpoke at June 01, 2025 04:54 PM (8jEeq)

68 I've probably had two or three gas grills rust out since 2000. That same year, I treated myself to a New Braunfels smoker/grill. Aside from a bit of superficial rust on one of the legs, it continues to faithfully serve after all these years. Today it will render the beef ribs to their intended iteration of succulent decadence...

Posted by: Joe Kidd at June 01, 2025 04:56 PM (bA75n)

69 Lemon chicken thighs going on the grill along with some romaine lettuce. Made some pasta salad earlier so got that too. Not sure if need anything else.

Posted by: olddog in mo at June 01, 2025 04:59 PM (hoCmQ)

70 I kick myself because I missed the season to order cheese from my favorite place. Have to wait until fall now.

Posted by: Ben Had at June 01, 2025 05:00 PM (NVNRw)

71 67 Well, I didn't know who the boobette is, so I'm not benefiting from her cleavage or her culinary tips.
Posted by: FenelonSpoke at June 01, 2025 04:54 PM (8jEeq)

Once, I blinked and my gaze wandered above her neck, and I noticed what an odd jawline she has...

Posted by: Joe Kidd at June 01, 2025 05:01 PM (bA75n)

72 Well, I didn't know who the boobette is, so I'm not benefiting from her cleavage or her culinary tips.

Posted by: FenelonSpoke at June 01, 2025 04:54 PM (8jEeq)

Giada DeLaurentis. Been on Food Network for about 20 years now. Always made sure she showed her cleavage while cooking the dish of the day.

Posted by: Polliwog the 'Ette at June 01, 2025 05:01 PM (lFFaq)

73 olddog, look up Vietnamese caramel chicken.

Posted by: Ben Had at June 01, 2025 05:02 PM (NVNRw)

74 Gummi Colas. Those things were and are awesome.

Posted by: Cow Demon at June 01, 2025 05:02 PM (vm8sq)

75 72 Well, I didn't know who the boobette is, so I'm not benefiting from her cleavage or her culinary tips.

Posted by: FenelonSpoke at June 01, 2025 04:54 PM (8jEeq)

Giada DeLaurentis. Been on Food Network for about 20 years now. Always made sure she showed her cleavage while cooking the dish of the day.

Posted by: Polliwog the 'Ette at June 01, 2025 05:01 PM (lFFaq)

It's b/c she had less skill that even Rachel Ray in Italian cooking...but she had other superior assets to get viewers...

Posted by: Nova Local at June 01, 2025 05:03 PM (tOcjL)

76 The Philippine parade is today in nyc. If you like good, cheap, tasty bbq and street food, you can’t go wrong. Their inihaw (grilled skewer of meat) is delicious. And lots of young pretty Pinays there too, if youre into that sort of thing.

Posted by: Elric the Bladiest Blade at June 01, 2025 05:04 PM (Pr7Pr)

77 "...the spectacular [baguettes] I can get just a few minutes from my apartment are €1.40. The ficelles (thinner and smaller, almost all crust!) are €1.10!"

Bad News: high-priced bread
Good News: you get to pay with fake currency

The bread sounds wonderful, though. I love me a good baguette.

Posted by: Bombadil at June 01, 2025 05:05 PM (MX0bI)

78 53 Nice, Moki!

Posted by: sock_rat_eez at June 01, 2025 04:34 PM (/Ghsb)

Needless to say, this was many, many years ago. Too many. But I learned how to cook some fantastic French dishes, and the techniques helped me catch a husband, so worth it! I also learned French and French history along the way, which came in handy with work!!

Posted by: moki at June 01, 2025 05:06 PM (wLjpr)

79 And the first cookbook I had was one used by mother, "The Joy of Cooking." By Irma S. Rombauer. Apparently her husband committed suicide during the Great Depression and she complied a cookbook to make money for her family . I find that a touching and inspiring story so the fact that in the picture I saw she looked nothing like the sexy boobeyte lady doesn't bother me a bit,

Posted by: FenelonSpoke at June 01, 2025 05:07 PM (63rSD)

80 70 I kick myself because I missed the season to order cheese from my favorite place. Have to wait until fall now.
Posted by: Ben Had at June 01, 2025 05:00 PM (NVNRw)

Wait, was this you? Nice form...

http://tiny.cc/djpl001

Posted by: Joe Kidd at June 01, 2025 05:07 PM (bA75n)

81 I've been away for a bit -- did we die from the Coronal Mass Ejection?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 01, 2025 04:49 PM (kpS4V)

Yep. SpaceWeatherLive.com says it went on by some 3-12 hours ago. Kp index did reach 8.

Now, off to the kitchen to do some asparagus prep. Gonna pair it with a pasta coated in a calabrian chili-infused olive oil with pine nuts and possibly Parmesan Reggiano.

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 05:07 PM (/HDaX)

82 The Philippine parade is today in nyc. If you like good, cheap, tasty bbq and street food, you can’t go wrong. Their inihaw (grilled skewer of meat) is delicious. And lots of young pretty Pinays there too, if youre into that sort of thing.

Ain't never going back to nyc.
Nice try though.

Posted by: FLanole at June 01, 2025 05:08 PM (ZnrCl)

83 Vietnamese caramel chicken? Haven't had that before, Ben Had. Gonna have to give it a try.

Posted by: olddog in mo at June 01, 2025 05:08 PM (hoCmQ)

84 I have a good rule that has served me well; if something has to be sold using obviously staged boobage or assage, then it’s probably not worth buying. Giada might be a good chef. I’ll never know because I’m not sitting through an OF promo to get a recipe.

Posted by: Elric the Bladiest Blade at June 01, 2025 05:08 PM (Pr7Pr)

85 Probably have to sub for Thai Chili's. Haven't seen those around here.

Posted by: olddog in mo at June 01, 2025 05:09 PM (hoCmQ)

86 Cheap egg alert...for those who have them (and especially those in NoVa), Trader Joe's has them for $2.99/dozen now...yes, I was down to my last 10 eggs, so I got 3 dozen (no limits, now, either)...

Posted by: Nova Local at June 01, 2025 05:09 PM (tOcjL)

87 Posted by: Polliwog the 'Ette at June 01, 2025 05:01 PM (lFFaq)

Have heard that name before. Cleavage sounds like a great gimmick. The only culinary show I watched as a kid was "The Galloping Gourmet" because my mom enjoyed that program.

Posted by: FenelonSpoke at June 01, 2025 05:10 PM (63rSD)

88 Joe Kidd, hahahaha. You have to check out Vela Cheese Company in Sonoma.

Posted by: Ben Had at June 01, 2025 05:10 PM (NVNRw)

89 >>I kick myself because I missed the season to order cheese from my favorite place. Have to wait until fall now.

Ben Had have you ever tried Praire Breeze Cheddar? I'd never heard of it until a few months ago and now I'm thinking of becoming a monk and just eating that cheese and some Barcelona ham and contemplating the universe.

It's pretty good if you can find it.

Posted by: JackStraw at June 01, 2025 05:11 PM (viF8m)

90 Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 05:07 PM (/HDaX)

3-12 hours? That's a huge variation, so I guess it wasn't as impressive as billed if they can't even tell how long it lasted.

Posted by: Polliwog the 'Ette at June 01, 2025 05:11 PM (lFFaq)

91 olddog, red jalapeños work.

Posted by: Ben Had at June 01, 2025 05:11 PM (NVNRw)

92 Well, I got you to look!

Hey, it's food-related, and what Moron is going to complain about seeing a great rack? Although, consider:

https://tinyurl.com/4dwd4923

Another famous female chef in a low-cut dress, but giving a patriotic salute! More my type, but maybe you'll appreciate as well!

Posted by: Admiral Ackbar at June 01, 2025 05:11 PM (ycI94)

93 85 Probably have to sub for Thai Chili's. Haven't seen those around here.

Posted by: olddog in mo at June 01, 2025 05:09 PM (hoCmQ)

You can sub any heat level pepper you like...Thai chilis are really pretty hot, so you might not want them even if you can find them...serrano is closest for heat level and probably flavor type...

Posted by: Nova Local at June 01, 2025 05:12 PM (tOcjL)

94 And we had our monthly church luncheon today;
Chicken salad, deviled eggs, some kind of sort of spicy Mexican soup with tomatoes and beans and onion with avocado slices and tortilla chips to go along with it and roasted red pepper and tomato soup. It was all Very good.

Posted by: FenelonSpoke at June 01, 2025 05:13 PM (63rSD)

95 Had an amazing meal last week. Venison carpaccio for a starter followed by smoked red deer filet, au gratin potatoes and a ceasar salad, and of course, wine.
Posted by: Ben Had at June 01, 2025 04:42 PM

Nice. I haven't made venison in ages. I probably should.

Posted by: RedMindBlueState at June 01, 2025 05:14 PM (Wnv9h)

96 I'm back from the northern Oregon coast. Seaside has a nice brewpub with good beer and good food. Their halibut fish and chips was so good I almost ordered a second round, but I showed restraint.

Posted by: PabloD at June 01, 2025 05:14 PM (MFOoB)

97 JackStraw, I will look for it, thank you. I order the Toma and Dry Monterey Jack from Vela.

Posted by: Ben Had at June 01, 2025 05:14 PM (NVNRw)

98 If you have to watch a female chef who's dated Bobby Flay, at least watch Brooke Williamson. Also cute for the gents, but let's her cooking do the talking and wears actual chef-type clothes you'd wear when cooking...

And she's pretty much won judged blind cooking competitions over all the male and female chefs around...she's REALLY good...

Posted by: Nova Local at June 01, 2025 05:14 PM (tOcjL)

99 My most recent batch of cheese was...not good. The only flavor it has is funk. I did it the correct way for cheddar, but I think I'm going to go back to making the cheese paneer style and then cheddaring that. It's easier and seems to turn out better.

Posted by: Polliwog the 'Ette at June 01, 2025 05:15 PM (lFFaq)

100 Made my cheesesteak and packed my lunch

Posted by: Skip at June 01, 2025 05:15 PM (+qU29)

101 I have been playing with variations on Japanese "Shokopan" which is a type of milk bread that is started with a sort of roux.

The first step is to cook a tablespoon of flour with a cup of water and salt into "gravy" and then let it cool. This I am told geletanizes the flour. Then you mix in the rest of your water flour and yeast. it makes a sticky dough for rolls or bread, that turns out far more like commercial bread loafs than anything I have tried to date.
So, make gravy with a cup of liquid and some flour, and then add the rest of the ingredients in, let it rise twice, and then make a loaf to bake.

Posted by: Kindltot at June 01, 2025 05:15 PM (D7oie)

102 RMBS, no time like the present. I have had all types of venison but the smoked was wonderful.

Posted by: Ben Had at June 01, 2025 05:17 PM (NVNRw)

103 It's b/c she had less skill that even Rachel Ray in Italian cooking...but she had other superior assets to get viewers...

Posted by: Nova Local at June 01, 2025 05:03 PM (tOcjL)

Her classic Italian recipes are solid.

But I'll defer to your knowledge of Rachel Ray's cooking.

Posted by: CharlieBrown'sDildo at June 01, 2025 05:17 PM (mWSu4)

104 79 And the first cookbook I had was one used by mother, "The Joy of Cooking." By Irma S. Rombauer. Apparently her husband committed suicide during the Great Depression and she complied a cookbook to make money for her family . I find that a touching and inspiring story so the fact that in the picture I saw she looked nothing like the sexy boobeyte lady doesn't bother me a bit,

Posted by: FenelonSpoke at June 01, 2025 05:07 PM (63rSD)

I never had Joy of Cooking, and bless Miss Irma for scrabbling a living through her skills!! I learned to cook from the 1956 Betty Crocker Picture cookbook my mother had. I started reading it as a toddler, baked my way through the cakes, and did not think to ask her for it when I left home. My oldest sister trashed it out of spite over some argument she never bothered to tell me about. By the grace of God I found a copy in a used book store complete with handwritten recipes on envelopes by the lady who owned it. It's my treasure now!

Posted by: moki at June 01, 2025 05:18 PM (wLjpr)

105 Living well......
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 01, 2025 04:34 PM (QGaXH)

Indeed!
The.food is better. The wine sweeter. The sun a bit brighter.

Posted by: Diogenes at June 01, 2025 05:18 PM (W/lyH)

106 >>JackStraw, I will look for it, thank you. I order the Toma and Dry Monterey Jack from Vela.

Prarie Breeze is from Iowa. My first thought was uh, but them Maytag Blue Cheese.

We have a great little family owned liquor shop with a very nice cheese and cured meats section in town. They got me hooked on the stuff. It's like crack. When they are out I start twitching and scratching myself like a junkie.

Posted by: JackStraw at June 01, 2025 05:18 PM (viF8m)

107 I saw a recipe for naan on YouTube recently that started with a batter instead of a dough. I want to try that soon. Unfortunately, I seem to either have the energy to diet and exercise or to do anything beyond the *very* basics of homekeeping so it's likely to be a while before I actually can.

Posted by: Polliwog the 'Ette at June 01, 2025 05:18 PM (lFFaq)

108 Had a really great cheesesteak with prime rib and American cheddar with.

A+

Posted by: San Franpsycho at June 01, 2025 05:19 PM (HWCyF)

109 86 Cheap egg alert...for those who have them (and especially those in NoVa), Trader Joe's has them for $2.99/dozen now...yes, I was down to my last 10 eggs, so I got 3 dozen (no limits, now, either)...
Posted by: Nova Local at June 01, 2025 05:09 PM (tOcjL)

Still 3.99 today at my TJ's. Pass. Picked up a couple heads of garlic and a nice red blend (Rainfall - 5.99).

Posted by: Joe Kidd at June 01, 2025 05:19 PM (bA75n)

110 103 It's b/c she had less skill that even Rachel Ray in Italian cooking...but she had other superior assets to get viewers...

Posted by: Nova Local at June 01, 2025 05:03 PM (tOcjL)

Her classic Italian recipes are solid.

But I'll defer to your knowledge of Rachel Ray's cooking.

Posted by: CharlieBrown'sDildo at June 01, 2025 05:17 PM (mWSu4)

Rachel had her Italian grand dad's recipes...those were worth doing...when she was doing her own, they were way more hit or miss...of course, she was sticking to 30 minutes, so she did handicap herself...

Posted by: Nova Local at June 01, 2025 05:19 PM (tOcjL)

111 Well, I didn't know who the boobette is, so I'm not benefiting from her cleavage or her culinary tips.

Posted by: FenelonSpoke at June 01, 2025 04:54 PM (8jEeq)

Tips?

Posted by: Diogenes at June 01, 2025 05:20 PM (W/lyH)

112 Posted by: Kindltot at June 01, 2025 05:15 PM (D7oie)

I have read about that technique.

Keep us posted!

Posted by: CharlieBrown'sDildo at June 01, 2025 05:20 PM (mWSu4)

113 By the grace of God I found a copy in a used book store complete with handwritten recipes on envelopes by the lady who owned it. It's my treasure now!

Posted by: moki at June 01, 2025 05:18 PM (wLjpr)

A treasure indeed!

Posted by: Polliwog the 'Ette at June 01, 2025 05:20 PM (lFFaq)

114 I have to be careful with heat in our dishes. Since wife's chemo treatments she's developed sensitivity to it. She can handle mild jalapenos but that's her upper limit these days.

Posted by: olddog in mo at June 01, 2025 05:21 PM (hoCmQ)

115 olddog, this dish is not hot but a perfect blend of spicy sweet.

Posted by: Ben Had at June 01, 2025 05:22 PM (NVNRw)

116 114 I have to be careful with heat in our dishes. Since wife's chemo treatments she's developed sensitivity to it. She can handle mild jalapenos but that's her upper limit these days.

Posted by: olddog in mo at June 01, 2025 05:21 PM (hoCmQ)

Then I'd use those and use them VERY sparingly...you only need a touch of heat to offset the sweet - it will still be very good, if not as accurately authentic. But who wants authentic? Call it comfort fusion, and start a new culinary trend!

Posted by: Nova Local at June 01, 2025 05:22 PM (tOcjL)

117 What is the quintessential American food.

It comes down to hamburgers, hotdogs and pizza.

A three-way split I can't even.

Posted by: Abi at June 01, 2025 05:22 PM (hR+LJ)

118 I've been away for a bit -- did we die from the Coronal Mass Ejection?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 01, 2025 04:49 PM (kpS4V)

Twice. I also had a patty melt on swirled rye. It was like The Event Horizon.

Posted by: Kindltot at June 01, 2025 05:23 PM (D7oie)

119 I need to dig out some of my cookbooks and try some new recipes. I've been in a rut lately, cooking the same few things on an endless loop just because it's easy.

Posted by: PabloD at June 01, 2025 05:24 PM (MFOoB)

120 I've been in a rut lately, cooking the same few things on an endless loop just because it's easy.

Posted by: PabloD at June 01, 2025 05:24 PM (MFOoB)

That's an easy rut to fall into.

Posted by: CharlieBrown'sDildo at June 01, 2025 05:26 PM (mWSu4)

121 Had an amazing meal last week. Venison carpaccio for a starter followed by smoked red deer filet, au gratin potatoes and a ceasar salad, and of course, wine.
Posted by: Ben Had at June 01, 2025 04:42 PM

Nice. I haven't made venison in ages. I probably should.
Posted by: RedMindBlueState at June 01, 2025 05:14 PM (Wnv9h)
——-

I’m a big fan of venison. So flavorful. Sadly in my family most won’t touch venison. ‘I won’t eat Bambi,’ they squeal.

It’s only, I’ll get my revenge. We have a big July 4th party every year. This year, I’m getting insane shit like bobcat, cougar, and coyote meat. That’ll show ‘em.

Posted by: Elric the Bladiest Blade at June 01, 2025 05:26 PM (Pr7Pr)

122 Posted by: moki at June 01, 2025 05:18 PM (wLjpr

That's a nice story. Thanks.

Posted by: FenelonSpoke at June 01, 2025 05:26 PM (W/sJv)

123
Got the hoagie in US, right? And euro-baguettes some other day.

Posted by: Semi-Literate Thug at June 01, 2025 05:26 PM (CzfKa)

124 So, mushrooms got destroyed (as did the rest of dinner - I think it was gone in 12 minutes).

Spouse said he's literally never had the mushrooms like that before, and loved them...and now wants more for the future.

So, when you're swimming in spring or fall greens and big portbello caps are on a big sale (mine were half off, and I got 1 lb for $4), try it out.

For the record, I airfryed them for about 40-45 minutes at 375 with my oven's air fry function...but your mushroom size and desire for mushroom doneness may vary...

PS - smoothie was also loved, but they are always loved. I don't make them more b/c they are always loved. So, it's special occasions...

Posted by: Nova Local at June 01, 2025 05:27 PM (tOcjL)

125 It’s only, I’ll get my revenge. We have a big July 4th party every year. This year, I’m getting insane shit like bobcat, cougar, and coyote meat. That’ll show ‘em.
Posted by: Elric the Bladiest Blade at June 01, 2025 05:26 PM (Pr7Pr)

Going to a Hunt Your Own Meat park, to really get their blood flowing?

Posted by: Hour of the Wolf at June 01, 2025 05:27 PM (VNX3d)

126 117 What is the quintessential American food.

It comes down to hamburgers, hotdogs and pizza.

A three-way split I can't even.

Posted by: Abi at June 01, 2025 05:22 PM (hR+LJ)

All of those have roots elsewhere.

Doritos. Completely and utterly American.

Posted by: Nova Local at June 01, 2025 05:28 PM (tOcjL)

127 I’m sitting on the beach in my cute little beach chair, toes in the sand, enjoying a cold Sierra Nevada Pale listening to the mariners play the Twinkies.

Pretty nice out here.

Posted by: nurse ratched at June 01, 2025 05:29 PM (W2EWw)

128 Recently learned that Lodge cast iron is discontinuing their Enamel USA line. We had the 6 quart dutch oven and just got the 4.5 qt version. These are quality pieces, easily the equal of Le Cruset: 3 layers of enamel, carefully applied. And priced well below most Le Cruset costs. With normal care they should last for decades and even generations. People kept saying they wanted an enameled cast iron dutch oven made in the America but weren't, apparently, willing to pay for the quality. Lodge will continue to use China for their inexpensive line like they have done for a long time. They make the cast iron pot here and ship it to China for the rest. I don't trust Chinese enamel cookware: one layer sprayed on and who knows what is in the enamel.

I'm pissed off that this is happening. Lodge went to major expense to meet a supposed demand and turned out a good product. Bad reviews were about the cost, not quality. They are selling the remaining stock until it's gone.

Posted by: JTB at June 01, 2025 05:29 PM (yTvNw)

129 NoVa Local, I sometimes make mini pizzas in mushroom caps. Same thing, they don't last long.

Posted by: Ben Had at June 01, 2025 05:29 PM (NVNRw)

130 I was always a scotch drinker ...moto: quantity not quality. The difference in scotch swill and the $30 brands is the degree of hangover the next day. However, recently my wife brought home Knob Creek...$36 at Walmart. I am now a confirmed Rye guzzler; good stuff.

Posted by: ss at June 01, 2025 05:30 PM (xlrNs)

131 Posted by: Semi-Literate Thug at June 01, 2025 05:26 PM (CzfKa)

Yup. Back for a bit!

Posted by: CharlieBrown'sDildo at June 01, 2025 05:30 PM (mWSu4)

132 Warmer every day Forward and rain by weekend again

Posted by: Skip at June 01, 2025 05:32 PM (+qU29)

133 129 NoVa Local, I sometimes make mini pizzas in mushroom caps. Same thing, they don't last long.

Posted by: Ben Had at June 01, 2025 05:29 PM (NVNRw)

Funny online, if you look for recipes, you get them stuffed with cheese, nuts, or meat...no one seems to want to just stuff with veg (I did a search for vegan nut free stuffed portbello) and got nothing. So, I made these to prove the concept. Well, that, and with my spouse's 1 meal a day, he was eating a dang veg bomb, especially since my daughter asked for a veg bomb (and yes, she loved them, too)...

Posted by: Nova Local at June 01, 2025 05:32 PM (tOcjL)

134 The US has been woefully behind the European nations in terms of bread products. It's not even controversial to say that. US bread is mostly bad.

Posted by: Abi at June 01, 2025 05:32 PM (hR+LJ)

135 I have read about that technique.

Keep us posted!
Posted by: CharlieBrown'sDildo at June 01, 2025 05:20 PM (mWSu4)

It has turned out pretty much 100% so far, where my sponge recipe does mostly work. I don't use milk because I am not fond of milk bread, my one complaint is that it makes the bread too soft for my taste, but my wife likes it very well.

I did forget one thing, I use finely ground amber malt in the bread too, that pumps the dough up fast.

I am thinking of entering the County fair this year, they want you to list the ingredients but aren't worried about the techniques.

Posted by: Kindltot at June 01, 2025 05:33 PM (D7oie)

136 When mom passed, I took the box holding her recipes, mostly handwritten. The titles, "Maryanne's (late sister) Banana Bread", "Janey's (late godmother) spinach pie" spark as many memories as any photo album would..

Posted by: Joe Kidd at June 01, 2025 05:33 PM (bA75n)

137 nurse, sounds divine.

Posted by: Ben Had at June 01, 2025 05:33 PM (NVNRw)

138 Have 2x 12 year bottles going, Tamdu and Glenfiddich, both very good

Posted by: Skip at June 01, 2025 05:33 PM (+qU29)

139 Posted by: Joe Kidd at June 01, 2025 05:33 PM (bA75n)

That's nice!

Posted by: FenelonSpoke at June 01, 2025 05:35 PM (W/sJv)

140 I picked up chicken legs for less than $2 Can a pound. Cooking them now.

I'm always tempted to get the boneless and skinless chicken but I give my elderly dog Ralphy the skins. He's so hard to feed.

Posted by: Stateless.. 7% - mental state clawing up from 10%, shit happened, clawing back next week at June 01, 2025 05:36 PM (jvJvP)

141 I find myself not using recipes so much as using techniques. Through the years I've improved in keeping cooked meats juicy and tender and building umami, for instance. I may use part of a recipe for ideas on achieving a particular flavor profile.

Occasionally I will follow a recipe when I want to know how a prepared item is supposed to taste. I'm always curious about what other people find enjoyable about various preparations.

Posted by: Emmie celebrates the Audacity of Trump! at June 01, 2025 05:37 PM (rF2iL)

142 Giada DeLaurentis. Been on Food Network for about 20 years now. Always made sure she showed her cleavage while cooking the dish of the day.
Posted by: Polliwog the 'Ette at June 01, 2025 05:01 PM (lFFaq)

Like the song says....if ya got it, flaunt it.

Posted by: thatcrazyjerseyguy at June 01, 2025 05:38 PM (5xuJ/)

143 I has a grilled cheese cheeseburger at Wendy's today. Now I can say I did that. (The bun is two grilled cheese sandwiches. )

Posted by: Northernlurker , Maple Syrup MAGA at June 01, 2025 05:38 PM (kTd/k)

144 Love grilled portabella's. Usually stuff with diced peppers and onion and panko. Sometimes though I'll just slather some A-1 and that's it.

Posted by: olddog in mo at June 01, 2025 05:38 PM (hoCmQ)

145 Posted by: Kindltot at June 01, 2025 05:33 PM (D7oie)

Photos and a write-up?

Posted by: CharlieBrown'sDildo at June 01, 2025 05:38 PM (mWSu4)

146 125 It’s only, I’ll get my revenge. We have a big July 4th party every year. This year, I’m getting insane shit like bobcat, cougar, and coyote meat. That’ll show ‘em.
Posted by: Elric the Bladiest Blade at June 01, 2025 05:26 PM (Pr7Pr)

Going to a Hunt Your Own Meat park, to really get their blood flowing?
Posted by: Hour of the Wolf at June 01, 2025 05:27 PM (VNX3d)
——

I wish. Getting it from exotic meat market. I have hunted, killed, and eaten deer, wild hog, and bear before. My cousin has a lot of acres way way upstate NY and she’s a big hunter. Bowhunting.

Posted by: Elric the Bladiest Blade at June 01, 2025 05:39 PM (Pr7Pr)

147 somebody on the threads mentioned the show 'Nonnas'(?) on tv so DanMa'am puts it on last night.

I did not know Brenda Vaccaro was still around. Good to see her on the screen again.

Posted by: DanMan at June 01, 2025 05:39 PM (8uzBS)

148 I know Giada from her foodgasms.

Posted by: Northernlurker , Maple Syrup MAGA at June 01, 2025 05:39 PM (kTd/k)

149 Heading out for a all nighter
Have a great afternoon everyone

Posted by: Skip at June 01, 2025 05:39 PM (+qU29)

150 Julia Child has a good baguette recipe in her "The Way To Cook." Check it out.

Posted by: Mark Shaw at June 01, 2025 05:39 PM (HWNLc)

151 That’ll show ‘em.
Posted by: Elric the Bladiest Blade at June 01, 2025 05:26 PM (Pr7Pr)

I didn't know cougar, bobcat and coyote were edible except to other animals.

Posted by: FenelonSpoke at June 01, 2025 05:39 PM (W/sJv)

152 Bourbon?

IMHO, Evan Williams Black Label is the best of the cheap bourbons.

Posted by: no one of any consequence at June 01, 2025 05:40 PM (ZmEVT)

153 Has Giadi came up because I think I saw she was single?

Posted by: Skip at June 01, 2025 05:40 PM (+qU29)

154

141 I find myself not using recipes so much as using techniques. Through the years I've improved in keeping cooked meats juicy and tender and building umami, for instance. I may use part of a recipe for ideas on achieving a particular flavor profile.

Occasionally I will follow a recipe when I want to know how a prepared item is supposed to taste. I'm always curious about what other people find enjoyable about various preparations.

Posted by: Emmie celebrates the Audacity of Trump! at June 01, 2025 05:37 PM (rF2iL)

One of the problems my daughter has found with online recipes is that they are wrong. Really wrong. Published cookbooks tend to have been tested and retested. Online folks, of which I one, tend to just make something once, like it, and post it as best they remembered...which isn't well, and which normally involved my type of measuring (not to mention missing ingredients...

It's why online should always be inspiration...if you want to follow a real recipe, get a book...

Posted by: Nova Local at June 01, 2025 05:41 PM (tOcjL)

155 I'm always tempted to get the boneless and skinless chicken but I give my elderly dog Ralphy the skins. He's so hard to feed.
Posted by: Stateless.. 7% - mental state clawing up from 10%, shit happened, clawing back next week at June 01, 2025 05:36 PM (jvJvP)

When you have an elderly pet feeding becomes touch and go. You have to go on feel.

Posted by: Abi at June 01, 2025 05:41 PM (hR+LJ)

156 Julia Child has a good baguette recipe in her "The Way To Cook." Check it out.

Posted by: Mark Shaw at June 01, 2025 05:39 PM (HWNLc)

Thanks for the tip!

Posted by: CharlieBrown'sDildo at June 01, 2025 05:41 PM (mWSu4)

157 Funny but not that long ago Bison was considered an exotic meat.

Posted by: Ben Had at June 01, 2025 05:41 PM (NVNRw)

158 That’ll show ‘em.
Posted by: Elric the Bladiest Blade at June 01, 2025 05:26 PM (Pr7Pr)

I didn't know cougar, bobcat and coyote were edible except to other animals.
Posted by: FenelonSpoke at June 01, 2025 05:39 PM (W/sJv)
——

They are eaten by humans. I’ve had cougar steaks, it’s a bit of an acquired taste but I would eat it again.

Posted by: Elric the Bladiest Blade at June 01, 2025 05:41 PM (Pr7Pr)

159 What wood did they smoke the venison with Ben Had?

Posted by: Mr Aspirin Factory, cowhand of the Apocalypse at June 01, 2025 05:41 PM (wNQbA)

160 The US has been woefully behind the European nations in terms of bread products. It's not even controversial to say that. US bread is mostly bad.
Posted by: Abi at June 01, 2025 05:32 PM (hR+LJ)

bread is not hard, it is just a technique thing, which is learned. There are a lot of aids out there, but to be fair, you could be like me, determine that you know what you are doing, and live on bad bread for a decade or two before getting a recipe book.

Posted by: Kindltot at June 01, 2025 05:42 PM (D7oie)

161 My stepfather used to drink Evan Williams. I don't know if all their varieties are charcoal filtered, but his preferred one tasted like it had been poured into a bag of Kingsford briquettes before bottling.

Posted by: PabloD at June 01, 2025 05:42 PM (MFOoB)

162 Parseleyed Ham looks like Hoghead Cheese, or Souse as some call it.

Posted by: Eromero at June 01, 2025 05:42 PM (LHPAg)

163 Photos and a write-up?
Posted by: CharlieBrown'sDildo at June 01, 2025 05:38 PM (mWSu4)

You are going to make me clean my kitchen, aren't you .

Posted by: Kindltot at June 01, 2025 05:42 PM (D7oie)

164 Mr Aspirin Factory, pecan

Posted by: Ben Had at June 01, 2025 05:43 PM (NVNRw)

165 Occasionally I will follow a recipe when I want to know how a prepared item is supposed to taste. I'm always curious about what other people find enjoyable about various preparations.

Posted by: Emmie celebrates the Audacity of Trump! at June 01, 2025 05:37 PM (rF2iL)

That's exactly what I do!

Posted by: CharlieBrown'sDildo at June 01, 2025 05:43 PM (mWSu4)

166 119 I need to dig out some of my cookbooks and try some new recipes. I've been in a rut lately, cooking the same few things on an endless loop just because it's easy.
Posted by: PabloD at June 01, 2025 05:24 PM (MFOoB)

I usually set my menus based on the weekly food circulars. I'll pick out 2-3 proteins and do them in different ways. Fridays and Sundays are usually set menus (pizza and steak, respectively), so in reality, I'm only planning four or five meals every week.

Maybe tweak your routine to include one adventurous meal per week. Pick an ingredient, plug it into a recipe search, and evaluate the results. Do that for a few weeks, and you suddenly have a new set of meals to add to your rotation..

Posted by: Joe Kidd at June 01, 2025 05:45 PM (bA75n)

167 144 Love grilled portabella's. Usually stuff with diced peppers and onion and panko. Sometimes though I'll just slather some A-1 and that's it.

Posted by: olddog in mo at June 01, 2025 05:38 PM (hoCmQ)

Maybe that's my next version - ground up onions, roasted bell peppers, and even change up the herbs (my garden is swimming in dill, sage, mint, and basil...maybe I can buy cilantro and go with a chimichurri type flavored filling with some of that). See possibilities are endless.

I thought about tossing yellow squash in today, and fennel, but saved those b/c I wanted all greens. I decided one was too wet, and one was gonna be too off the flavor I was going for...

But next time (and of course, I can still now do a stuffed squash).

Summer - the time your fridge should be overflowing with your area produce, b/c then it's a simple protein and bountiful produce and dinner is done...

Posted by: Nova Local at June 01, 2025 05:45 PM (tOcjL)

168 cougar steaks

"Roast beef" ?

Posted by: Commissar of plenty and festive little hats at June 01, 2025 05:49 PM (gJYeJ)

169 So...what food chains are solid at what they do?

******
Chic-fil-A. Of course.

Posted by: Eromero at June 01, 2025 05:50 PM (LHPAg)

170 We live near the Pierce ranch in Texas and have been buying Brahman beef from local vendors that raise those type of cows. I think it beats Texas Wagyu hands down.

Posted by: DanMan at June 01, 2025 05:50 PM (8uzBS)

171 The pork butt we cooked this week was a major success: herbs and spices rubbed on the fat cap, left in the fridge overnight to let the flavors meld. slow roasted for about 9 hours. It came out moist and with tremendous flavor. Turns out the balsamic salad dressing I make, which is quite thick, works better than BBQ sauce on a pulled pork sammy.

Some recipes call for trimming the fat cap before applying the rub. They are wrong.

Posted by: JTB at June 01, 2025 05:52 PM (yTvNw)

172 Always made sure she showed her cleavage while cooking the dish of the day.

If Hammer films did cooking shows.

Posted by: Commissar of plenty and festive little hats at June 01, 2025 05:53 PM (bGzMl)

173 I've been away for a bit -- did we die from the Coronal Mass Ejection?
Posted by: All Hail Eris

Carrington missed us!

Be sure to get out after dark and see if you can see the northern lights!

Posted by: AZ deplorable moron at June 01, 2025 05:53 PM (ydbCq)

174 Looks like someone found a recipe for getting banhammered.

Posted by: Emmie celebrates the Audacity of Trump! at June 01, 2025 05:53 PM (rF2iL)

175 AZ deplorable, big hug for the both of you.

Posted by: Ben Had at June 01, 2025 05:54 PM (NVNRw)

176 When you have an elderly pet feeding becomes touch and go. You have to go on feel.
Posted by: Abi at June 01, 2025 05:41 PM (hR+LJ)

The same goes for elderly parents.....

Posted by: Stateless.. 7% - mental state clawing up from 10%, shit happened, clawing back next week at June 01, 2025 05:56 PM (jvJvP)

177 AZ deplorable, big hug for the both of you.
Posted by: Ben Had

Thank you, and brace yourself for the returns!

Posted by: AZ deplorable moron at June 01, 2025 05:57 PM (ydbCq)

178 AZdeplorable, the quail poppers are on the appetizer night menu.

Posted by: Ben Had at June 01, 2025 05:59 PM (NVNRw)

179 134 The US has been woefully behind the European nations in terms of bread products. It's not even controversial to say that. US bread is mostly bad.
Posted by: Abi at June 01, 2025 05:32 PM (hR+LJ)

It's different. Bread in this country is bought in supermarkets. In Europe, bakeries unconnected to grocery stores dominate, allowing for differences in bread and much else besides.

Posted by: Cow Demon at June 01, 2025 05:59 PM (vm8sq)

180 Parseleyed Ham looks like Hoghead Cheese, or Souse as some call it.
Posted by: Eromero at June 01, 2025 05:42 PM

It does kind of. Tastes phenomenal, though.

Posted by: RedMindBlueState at June 01, 2025 06:00 PM (Wnv9h)

181 So, um, some asshole threw molotovs at a Jewish event in Boulder

Posted by: gKWVE at June 01, 2025 06:01 PM (gKWVE)

182

Police in Boulder, Colorado, are responding to an attack at the Pearl Street Mall that they say left several victims.

FBI Director Kash Patel said officials are investigating this incident as a "targeted terror attack."

Posted by: Bertram Cabot, Jr. at June 01, 2025 06:02 PM (63Dwl)

183 She doesn't even have the looks I normally like, but Giada de Laurentiis is a top lumber producer.

Posted by: Rusty Nail at June 01, 2025 06:03 PM (TdCYS)

184 Gazpacho tonight -- one of our favorite summer meals. Just finished making the croutons. The rest is into the blender -- easy peasy.

Posted by: jix at June 01, 2025 06:04 PM (Leoj5)

185 >>It's different. Bread in this country is bought in supermarkets. In Europe, bakeries unconnected to grocery stores dominate, allowing for differences in bread and much else besides.

I think it's more that people don't bother even looking for them. Life gets it the way. There are a couple in my small town and the bread is absolutely worth an extra stop.

Posted by: JackStraw at June 01, 2025 06:04 PM (viF8m)

186 156 Julia Child has a good baguette recipe in her "The Way To Cook." Check it out.

Posted by: Mark Shaw at June 01, 2025 05:39 PM (HWNLc)

Thanks for the tip!
Posted by: CharlieBrown'sDildo at June 01, 2025 05:41 PM (mWSu4)

A few decades back, a friend gave me a book called "Best Recipes (From the backs of boxes, bottles, cans and jars). It's probably my most referred-to cookbook..

Posted by: Joe Kidd at June 01, 2025 06:05 PM (bA75n)

187 The only commercial bread I buy is dark rye or pumpernickel.

Posted by: Ben Had at June 01, 2025 06:06 PM (NVNRw)

188 AZdeplorable, the quail poppers are on the appetizer night menu.
Posted by: Ben Had at June 01, 2025 05:59 PM (NVNRw)

Oh wow. Which night is that so I can make sure we're there in time?

Posted by: Polliwog the 'Ette at June 01, 2025 06:07 PM (lFFaq)

189 Polliwog, Thursday evening.

Posted by: Ben Had at June 01, 2025 06:08 PM (NVNRw)

190 Posted by: Ben Had at June 01, 2025 06:08 PM (NVNRw)

We'll be there if at all possible.

Posted by: Polliwog the 'Ette at June 01, 2025 06:08 PM (lFFaq)

191 Polliwog, can't wait to see you both.

Posted by: Ben Had at June 01, 2025 06:09 PM (NVNRw)

192 Same to you. Thank you for doing this for everyone.

Posted by: Polliwog the 'Ette at June 01, 2025 06:11 PM (lFFaq)

193 Polliwog, It is I that give thanks for all of you.

Posted by: Ben Had at June 01, 2025 06:14 PM (NVNRw)

194 CBD has obviously never seen the ridiculous Pappy 'tastings' for like $100 a shot.

Posted by: Aetius451AD workphone at June 01, 2025 06:15 PM (zZu0s)

195 CBD has obviously never seen the ridiculous Pappy 'tastings' for like $100 a shot.

Posted by: Aetius451AD workphone at June 01, 2025 06:15 PM (zZu0s)

I have had Pappy, and it's very good bourbon. But not nearly worth the price.

Posted by: CharlieBrown'sDildo at June 01, 2025 06:16 PM (mWSu4)

196 188 The only commercial bread I buy is dark rye or pumpernickel.
Posted by: Ben Had at June 01, 2025 06:06 PM (NVNRw)

My local Vons (Safeway) made a pretty decent baguette. Crusty, chewy, and when you got there in the afternoon, you could get them right out of the oven. About 1.99 each, in the Beforetimes...

Of course, some California regulation/restriction/tax/fee, made production of these things impossible, so I now get to pay 2.99 for some off-white mediocrity that, even when obtained warm, is just a warmed-over mediocrity. No thanks...

Posted by: Joe Kidd at June 01, 2025 06:17 PM (bA75n)

197 CBD, did you see the migrant riots in Paris?
https://tinyurl.com/5t4r2cnu

Posted by: Beverly at June 01, 2025 06:17 PM (Epeb0)

198 Joe Kidd, the local grocery does a decent baguette for $1.99. I have gotten hooked on their focacciao though.

Posted by: Ben Had at June 01, 2025 06:19 PM (NVNRw)

199 Posted by: Beverly at June 01, 2025 06:17 PM (Epeb0)

No. Just missed them. We are back in the U.S. for a bit.

Posted by: CharlieBrown'sDildo at June 01, 2025 06:20 PM (mWSu4)

200 CBD, Cheers

Posted by: Ben Had at June 01, 2025 06:21 PM (NVNRw)

201
This week I cooked a great summer meal.

You know how you can get tired of salmon?

Well! This will wake your taste buds right up. It's light and refreshing and incredibly, stupidly easy to make. Right in my wheelhouse:

Roasted Salmon with Citrus Salsa Verde

https://www.bonappetit.com/recipe/roasted-salmon-salsa-verde

People wil think you're a cookie' genius, but all you did was follow eeeeeasy directions.

Give it a whirl.

Posted by: naturalfake at June 01, 2025 06:22 PM (iJfKG)

202 127 I’m sitting on the beach in my cute little beach chair, toes in the sand, enjoying a cold Sierra Nevada Pale listening to the mariners play the Twinkies.

Pretty nice out here.
Posted by: nurse ratched at June 01, 2025 05:29 PM (W2EWw)

Are the mariners playing the hostess league, with the Zingers or Ding Dongs tomorrow?

Posted by: Hour of the Wolf at June 01, 2025 06:22 PM (VNX3d)

203 naturalfake, I make a tomato, basil, garlic and shredded parmesan garnish for my salmon.

Posted by: Ben Had at June 01, 2025 06:24 PM (NVNRw)

204 I also made my new favorite again...Grandma Pie.

Honestly, I don't know why people don't make this more.

Super easy, super delicious, and everyone likes it.

I guess I should've sent a photo to CBD, but it looks too delicious and you might lick your screen and electrocute your tongue and tonsils!

Posted by: naturalfake at June 01, 2025 06:25 PM (iJfKG)

205 OT Scottie Scheffler is a machine. Won the Memorial by 4 strokes

Posted by: Smell the Glove at June 01, 2025 06:25 PM (9vcxV)

206 naturalfake, I make a tomato, basil, garlic and shredded parmesan garnish for my salmon.
Posted by: Ben Had at June 01, 2025 06:24 PM (NVNRw)

Sounds yummy!!!!

Posted by: naturalfake at June 01, 2025 06:25 PM (iJfKG)

207 Ben H, there is a Stater Bros in Simi Valley that makes a pretty good baguette. I am partial to their beef, so whenever they have a sale, I pick up a baguette along with my steak. Sometimes I'll freeze it if I don't have a meal that calls for it right away.

You know, I haven't made my near-famous garlic focaccia for a decade or two. Need to fix that...

Posted by: Joe Kidd at June 01, 2025 06:26 PM (bA75n)

208 naturalfake, how did the fajitas turn out in the new grill?

Posted by: Ben Had at June 01, 2025 06:27 PM (NVNRw)

209
Currently doing a reverse-sear on two thick and juicy ribeyes.

Trying out a new rub, but from the smell of things, deliciousness will be mine! Oh, yes, it will...

Posted by: naturalfake at June 01, 2025 06:28 PM (iJfKG)

210 So what is going on in Colorado?

Posted by: Anna Puma at June 01, 2025 06:28 PM (no95k)

211 >>A few decades back, a friend gave me a book called "Best Recipes (From the backs of boxes, bottles, cans and jars). It's probably my most referred-to cookbook..

When we were kids my sister and I convinced my mother to let us make the Ritz mock apple pie from the recipe on the back of the box. It was a rainy summer weekend and we were probably driving her crazy because we were trapped inside so she did the YOLO thing.

Don't do that one.

Posted by: JackStraw at June 01, 2025 06:28 PM (viF8m)

212 Joe Kidd, try using the focaccia for a burger bun.

Posted by: Ben Had at June 01, 2025 06:29 PM (NVNRw)

213 I smoked some chuck roast today. Turned out good.

Too much food for just me.

The first leftovers, I expect, to be okay.

With the second leftovers, I may never want it again.

Posted by: no one of any consequence at June 01, 2025 06:29 PM (ZmEVT)

214 Somebody tossed some molotov cocktails at the Bourder mall.

Posted by: no one of any consequence at June 01, 2025 06:31 PM (ZmEVT)

215 Why is it called Chuck?

Posted by: Bertram Cabot, Jr. at June 01, 2025 06:31 PM (63Dwl)

216 Closest grocery store (very close) is very $$$ and upscale, so only go there for last-minute produce needs (prices/quality on those are find), or fish/Harris Ranch beef on sale.

Or to get some great bread, made by a local bakery (Cie). Kind of pricey, so don't do it all the time.

However, surprised at how good my no-knead simple Dutch oven bread made at home is. Need to experiment a bit, but perfectly decent bread, rustic and tasty, with almost no effort.

Posted by: rhomboid at June 01, 2025 06:32 PM (1m82a)

217 Sources saying attacker is named ... Muhammed and was yelling in a fake Palestinian accent. How could they tell?

And he used 'petrol bombs.'

Posted by: Anna Puma at June 01, 2025 06:33 PM (no95k)

218 Charles seems too formal and Chaz a little too casual

Posted by: Weasel at June 01, 2025 06:33 PM (a4dG3)

219 Blueberry pie yesterday was probably best yet. Still looking to make flakier crust. Filling was fine. People at the dinner all loved it, so that box is checked. Still experimenting with 3 methods of dough-making - by hand using baker's cutter thinggy, grating frozen butter into flour, and food processor. So far, no clear winner.

Posted by: rhomboid at June 01, 2025 06:33 PM (1m82a)

220 rhomboid, how is your lemon supply this year? I am forever grateful for your limoncello recipe.

Posted by: Ben Had at June 01, 2025 06:34 PM (NVNRw)

221 I got "The Feel Good Foodie" cookbook by Yumna Jawad from the library after seeing her on a local news show. She calls her style Middle East meets Midwest -- it's Mediterranean via Lebanon, which is whet her family is from. It's simple but tasty recipes with fresh ingredients and everything looks good.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 01, 2025 06:34 PM (kpS4V)

222 naturalfake, how did the fajitas turn out in the new grill?
Posted by: Ben Had at June 01, 2025 06:27 PM (NVNRw)

Excellent, Ben Had.

I kept the skirt steak enlarger pieces so I could get a great sear on both side then sliced them smaller after cooking.

Chiken thighs got a nice sear as well.

And since this was a big ole griddle I could use the meats, juices and fats, and seasoning while cooking the onions and peepers at the same time.

Very nice and very easy. Thanks for asking.

Oh! Tortillas heated on the griddle too and plenty of guac and margaritas to make the party sing.

Sidenote: We didn't burn our avocados to carbon and ash as CBD suggested before making guacamole. Gah, I threw up a little bit in my mouth just thinking of that heretical gastronomic horror.

Posted by: naturalfake at June 01, 2025 06:34 PM (iJfKG)

223 Some (part, most even) of the expense of baked goods is the cost of energy to run the ovens.
In CA., thanks to our stupid voters and everyone up the chain all the way to the governor, energy of all types is considered harmful and is the most expensive in the nation, including Hawaii.
And it is only getting worse.
We are a bunch of hostages here...

Posted by: gourmand du jour at June 01, 2025 06:34 PM (RMKGH)

224 215 Why is it called Chuck?
Posted by: Bertram Cabot, Jr. at June 01, 2025 06:31 PM (63Dwl)
Charles is too formal.

Posted by: Eromero at June 01, 2025 06:34 PM (LHPAg)

225 So what is going on in Colorado?
Posted by: Anna Puma

NY Post has a story up. Some crazed nut threw some Molotov cocktails at a group of people parading in support of the Israeli hostages. Set some people on fire.

Posted by: Tuna at June 01, 2025 06:35 PM (lJ0H4)

226 I was really hoping to not see WWIII.

Posted by: JackStraw at June 01, 2025 06:35 PM (viF8m)

227 rhomboid, leaf lard will give you the flakiest crust .

Posted by: Ben Had at June 01, 2025 06:35 PM (NVNRw)

228 Ben Had the yield is different every year, both in terms of numbers of fruit, and size thereof. This year is a medium-strong one, numbers-wise, and medium-sized.

Actually over-due to make a second batch of preserves. After that, some pickled, and perhaps limoncello (still have some in the freezer from previous efforts, though there is a small band of friends who want more here).

Made a good Meyer lemon upside-down cake for an Easter event. So easy, so dang good.

Posted by: rhomboid at June 01, 2025 06:36 PM (1m82a)

229 What is Grandma Pie, Naturalfake?

Posted by: Emmie at June 01, 2025 06:36 PM (rF2iL)

230 Mariners win!

And I’m sunburned.

Posted by: nurse ratched at June 01, 2025 06:37 PM (5rsL9)

231 The best biscuit recipe is on the back of the Clabber Girl Baking Powder can.

Posted by: MkY at June 01, 2025 06:37 PM (cPGH3)

232 I've been tempted to make that Ritz Mock Apple Pie since I was a kid. It just seems like such a Depression-era recipe, like Hobo Jerky a la Sterno.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 01, 2025 06:37 PM (kpS4V)

233 Thanks Ben Had - gonna try the lard thing next time. While I have the lard might as well make some tamales too, though I don't have masa and don't wish to add another bulk item. Hmmm.

Should hit the Mexican grocery store anyway (Northgate, a chain). They should have a good lard selection.

Posted by: rhomboid at June 01, 2025 06:38 PM (1m82a)

234 >>So what is going on in Colorado?

A guy named Mohamad Soliman threw molotov cocktails at a march supporting Israeli hostages, apparently.

Because all cultures are the same.

Posted by: JackStraw at June 01, 2025 06:38 PM (viF8m)

235 I do a version of pollo al limone with the lemons, sometimes every week when the crop is new. Turns out pretty well, but still looking to duplicate what I used to get in Rome at one favorite lunch place, years ago.

With a citrusy white (sauv blanc usually), a great simple meal.

Posted by: rhomboid at June 01, 2025 06:40 PM (1m82a)

236 Police to people - if your car is parked near the mall you will have to wait.

Police are investigating a 'vehicle of interest.'

Posted by: Anna Puma at June 01, 2025 06:41 PM (no95k)

237 >>I've been tempted to make that Ritz Mock Apple Pie since I was a kid. It just seems like such a Depression-era recipe, like Hobo Jerky a la Sterno.

We gave ours to a hobo. He gave us the look and said "What the hell is wrong with you? Have you no decency?".

He had a point.

Posted by: JackStraw at June 01, 2025 06:41 PM (viF8m)

238 210 So what is going on in Colorado?
Posted by: Anna Puma at June 01, 2025 06:28 PM (no95k)

General mental health crisis?

They need to settle down and make a nice dinner and thank God for His blessings.

Posted by: Emmie at June 01, 2025 06:41 PM (rF2iL)

239 rhomboid, Morrocan Chicken.

Posted by: Ben Had at June 01, 2025 06:41 PM (NVNRw)

240 Oh, we began to de-bone chicken legs and thighs for most applications (fried, excepted). The bones are right at half the weight, just so you can compare protein sources correctly.
Pork is still the cheapest, generally.

Posted by: MkY at June 01, 2025 06:41 PM (cPGH3)

241 Police are investigating a 'vehicle of interest.'
Posted by: Anna Puma at June 01, 2025 06:41 PM (no95k)

A VW Bug?

Posted by: gKWVE at June 01, 2025 06:42 PM (gKWVE)

242 Maybe it's a Rivian and it's on fire.

Posted by: Anna Puma at June 01, 2025 06:42 PM (no95k)

243 Mock Apple Pie will be served in the kamps on Freidays.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 01, 2025 06:43 PM (kpS4V)

244 NY Post has a story up. Some crazed nut threw some Molotov cocktails at a group of people parading in support of the Israeli hostages. Set some people on fire.
Posted by: Tuna at June 01, 2025 06:35 PM (lJ0H4)

226 I was really hoping to not see WWIII.
Posted by: JackStraw at June 01, 2025 06:35 PM (viF8m)

The first time someone defends themselves with a firearm in such a situation, Colorado will go all Scotland/Australia/NewZealand.

Posted by: Eromero at June 01, 2025 06:44 PM (LHPAg)

245 Should hit the Mexican grocery store anyway (Northgate, a chain). They should have a good lard selection.

Posted by: rhomboid at June 01, 2025 06:38 PM (1m82a)

FWIW, I find the typical Mexican store lard, Fiesta brand, to have a flavor where Morell brand is more neutral

Posted by: Kindltot at June 01, 2025 06:44 PM (D7oie)

246 3-12 hours? That's a huge variation, so I guess it wasn't as impressive as billed if they can't even tell how long it lasted.
Posted by: Polliwog the 'Ette at June 01, 2025 05:11 PM (lFFaq)

Well, the solar flux is counted in three hour bins to generate a Kp histogram. Take a look at the Kp section on the site and you'll see what I mean:

https://tinyurl.com/spcweatherkp

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 06:44 PM (/HDaX)

247 Does the mock apple pie go with the mock turtle soup?

Posted by: Ben Had at June 01, 2025 06:45 PM (NVNRw)

248 AZdeplorable, the quail poppers

Can't wait to be put to work!
Posted by: Ben Had

Posted by: AZ deplorable moron at June 01, 2025 06:45 PM (ydbCq)

249 Made a half-blueberry pie this week. Had one Pillsbury pie dough in my fridge that I needed to use. Picked up a pint of berries and combined them with a cup of sugar and about 3 tblspns of flour (I used wheat flour, because I had to use that up, too). Spooned this onto the pie dough, then folded it over like a calzone. Baked it per usual (425 for 20 minutes, then 350 for another 20. Not a bad way to have your pie when you don't have a top crust and can't be bothered making one...

Posted by: Joe Kidd at June 01, 2025 06:45 PM (bA75n)

250 Do the quail poppers have thyme in them? I think quail and thyme go together like lamb and rosemary.

Posted by: MkY at June 01, 2025 06:46 PM (cPGH3)

251 Ben Had, among the items I lost in a big move was a tagine. But I do have my own salted lemons, so I could do a Moroccan chicken thing.

Morocco recently hosted the head of the Israeli Air Force - quite a thing in context, but Morocco has long had good (secret or open) ties with Israel. And Morocco is still involved in a tussle with various unsavory forces over the Western Sahara. The most interesting part of that taffy-yank is that one of the players has the longest acronym of any "independence" group in modern memory. POLISARIO. 100 quatloos to anyone who can expand that without looking it up.

Posted by: rhomboid at June 01, 2025 06:46 PM (1m82a)

252 Colorado citizens are being burned for exercising their constitutional rights. But at least if you're going for a sex change the state will pay for that.

Posted by: Smell the Glove at June 01, 2025 06:46 PM (9vcxV)

253 >>The first time someone defends themselves with a firearm in such a situation, Colorado will go all Scotland/Australia/NewZealand.

As messed up and yet utterly predictabale as the situation in Colorado is right now, I was talking about what's going on in Russia. Not good.

Posted by: JackStraw at June 01, 2025 06:46 PM (viF8m)

254
We gave ours to a hobo. He gave us the look and said "What the hell is wrong with you? Have you no decency?".

He had a point.
Posted by: JackStraw

He mocked your apple pie?

Posted by: Bertram Cabot, Jr. at June 01, 2025 06:48 PM (63Dwl)

255 Kindltot thanks, then I'll probably lean toward the Morrell brand. For pie crust you want flakiness but not flavor aside from the butter and flour (and bit of salt).

Posted by: rhomboid at June 01, 2025 06:48 PM (1m82a)

256 rhomboid, I so look forward to when you share this kind of information. Would love your insight on the Uke drone thing.

Posted by: Ben Had at June 01, 2025 06:48 PM (NVNRw)

257 Blueberry calzones?

Great idea?

Hostess used to make little "pies" the same way.

Posted by: no one of any consequence at June 01, 2025 06:48 PM (ZmEVT)

258 What is Grandma Pie, Naturalfake?
Posted by: Emmie at June 01, 2025 06:36 PM (rF2iL)

It's a simple oven baked pizza which Italian Grandma's like to make.

The big secret is lots of olive oil in the pan so that the crust sorta fries as it cooks and makes it very crispy, rich, and delicious.

This is the one I like best.

https://www.youtube.com/watch?v=R5bYP2NlAf4

https://www.bonappetit.com/recipe/hot-and-

sweet-soppressata-and-fennel-grandma-pie

Posted by: naturalfake at June 01, 2025 06:49 PM (iJfKG)

259 As messed up and yet utterly predictabale as the situation in Colorado is right now, I was talking about what's going on in Russia. Not good.
Posted by: JackStraw

I saw the point that if Berlin and Paris aren't hit in the next day or two, then the damage done on the bombers is grossly exaggerated (like most the press in this war).

Posted by: MkY at June 01, 2025 06:49 PM (cPGH3)

260 @253 JackStraw, the Russian response is going to be nasty . If it turns out that NATO was involved , beyond supplying the drones ,all hell will break loose

Posted by: Smell the Glove at June 01, 2025 06:49 PM (9vcxV)

261 done TO the bombers, not ON the bombers...

Posted by: MkY at June 01, 2025 06:50 PM (cPGH3)

262 Joe Kidd I love that - giant blueberry turnover. I love ad hoc inventions to use up ingredients. The boss makes amazing gyoza but always has leftover little dough disks. Now she makes mini-pizzas with them in a pan, fantastic snack/beer food.

Posted by: rhomboid at June 01, 2025 06:50 PM (1m82a)

263 >>He mocked your apple pie?

I still have his pelt.

Posted by: JackStraw at June 01, 2025 06:51 PM (viF8m)

264 Trump: Okay NATO, we're out. You make a deal with Putin.

Posted by: no one of any consequence at June 01, 2025 06:51 PM (ZmEVT)

265 naturalfake go to Sedona Divine and get the Tuscan Herb olive oil. You will thank me forever.

Posted by: Ben Had at June 01, 2025 06:51 PM (NVNRw)

266 257 Blueberry calzones?

Great idea?

Hostess used to make little "pies" the same way.
Posted by: no one of any consequence at June 01, 2025 06:48 PM (ZmEVT)

The Hostess/Drakes pies were my inspiration, to be honest. Maybe I'll try doing the same thing with apples, dropping them in hot oil, ala MacDonalds..

Posted by: Joe Kidd at June 01, 2025 06:53 PM (bA75n)

267 Police in Boulder, Colorado, are responding to an attack at the Pearl Street Mall that they say left several victims.

FBI Director Kash Patel said officials are investigating this incident as a "targeted terror attack."

Posted by: Bertram Cabot, Jr. at June 01, 2025 06:02 PM

Nick Sortor @nicksortor

An attack has just occurred on a pro-Israel protest in Boulder, Colorado

Initial reports suggest Molotov cocktails were used, and there are multiple casualties, including children.

Video from the scene shows fires burning.

MASSIVE response currently underway

X video: https://bit.ly/4kp6s0y

Posted by: Clyde Shelton at June 01, 2025 06:53 PM (P5BPp)

268 rhomboid leaf lard is the only acceptable lard. You can order it on line. Don't accept substitutes.

Posted by: Ben Had at June 01, 2025 06:53 PM (NVNRw)

269 This is what the fucknut did
x.com/BHflyer5/status/1929291889527898309
My account of what happened at Pearl Street today. Self proclaimed Palestinian man (in his 50s best guess) lighting people on fire with gasoline (from gardening tool) and throwing Molotov cocktails. Burned about 6 people aged mostly over 70.
...
One elderly woman was so severely burned that her hair was charred and she wasn't moving while others cared for her. Others were sitting/lying down in shock, some with their pants burned off, skin melted up their legs with their skin even split open and bleeding in some areas.
Jun 1, 2025 · 9:40 PM UTC

Posted by: gKWVE at June 01, 2025 06:54 PM (gKWVE)

270 Made a good Meyer lemon upside-down cake for an Easter event. So easy, so dang good.
Posted by: rhomboid at June 01, 2025 06:36 PM (1m82a)

The Left will elevate some really bad food. I'm thinking of Black American. It's mostly derivative.

Chicken, I mean is their anything more slave-like.

Posted by: 85 Bears at June 01, 2025 06:54 PM (r2ymA)

271 Pillsbury pre-made pie crust dough is the greatest thing since sliced bread. Yes, I know your grandma's pie crust recipe is far superior, but if you are pressed for time, or lacking motivation, a pre-made crust helps makes you look like a culinary genius.

Posted by: Idaho Spudboy at June 01, 2025 06:54 PM (GM4rl)

272 Hostess used to make little "pies" the same way.
Posted by: no one of any consequence

Loved the little cherry pie. So did my hips.

Posted by: Tuna at June 01, 2025 06:54 PM (lJ0H4)

273 247 Does the mock apple pie go with the mock turtle soup?
Posted by: Ben Had at June 01, 2025 06:45 PM (NVNRw)

Do you wear a mock turtleneck at the dinner table?

Posted by: Emmie at June 01, 2025 06:55 PM (rF2iL)

274 >>@253 JackStraw, the Russian response is going to be nasty . If it turns out that NATO was involved , beyond supplying the drones ,all hell will break loose

NATO helped cause the war. They've been involved since day 1 and Putin has always known it. There's a reason Lyndsy Graham was in Ukraine yesterday and it's not a good reason.

As those famous philosohers from Lynyrd Skynyrd said, there's things going that you don't know.

Posted by: JackStraw at June 01, 2025 06:55 PM (viF8m)

275 Quail poppers?

*perks up*

Posted by: RedMindBlueState at June 01, 2025 06:55 PM (Wnv9h)

276 RMBS, YES,quail poppers.

Posted by: Ben Had at June 01, 2025 06:56 PM (NVNRw)

277 Ben Had thanks. No great insights on the novel festivities in Russia. Clever application of new technologies. If initial Russian reports are accurate, limited impact. In any case, just like all the other Uke stunts the last year involving attacks inside Russia, hard to see how they move the needle where it counts - the front lines. Which have generally been moving in the wrong direction for Kiev, for almost 2 years now. Very slowly (Gletscherkrieg), but that's the nature of the beast.

Meanwhile the russkis continue to make high-value hits with Iskanders (shorter-range ballistic missiles), and drones, all of them more pertinent than hitting a refinery in Saratov. Usually military equipment and personnel - where Ukes can't sustain the losses as readily.

But the fundamentals remain the same. Enormous asymmetry in national interests, and resources, between the two sides (esp. the western part of the Uke side), as has been the case from the start. Those fundamentals have always favored Moscow, still do.

Posted by: rhomboid at June 01, 2025 06:57 PM (1m82a)

278 food
glorious food....

Posted by: Don Black at June 01, 2025 06:57 PM (AOsQT)

279 Nick Sortor @nicksortor

SUSPECT IDENTIFIED as Mohamad Soliman in the Boulder terror attack shows

He was shouting pro-Palestine propaganda with a thick accent.

THIS IS WHY WE NEED MASS DEPORTATIONS. These people SHOULD NOT BE HERE.

Multiple victims have been life-flighted from the area, and the man has been taken into custody.

The FBI has officially said this was a targeted attack

https://bit.ly/43ALpAR

Posted by: Clyde Shelton at June 01, 2025 06:58 PM (P5BPp)

280 268 ... Ben Had,
Where do you get your leaf lard? The last place we got some in the Pacific NW isn't shipping at the moment and we had credit card problems right after the order.

Posted by: JTB at June 01, 2025 06:58 PM (yTvNw)

281 Thanks, Naturalfake!

Posted by: Emmie at June 01, 2025 06:58 PM (rF2iL)

282 RMBS, YES,quail poppers.
Posted by: Ben Had at June 01, 2025 06:56 PM

*looks up quail poppers*

Oh, my....

Posted by: RedMindBlueState at June 01, 2025 06:59 PM (Wnv9h)

283 "The FBI has officially said this was a targeted attack"

No kidding. Brilliant deduction.

Posted by: Tuna at June 01, 2025 06:59 PM (lJ0H4)

284 260 @253 JackStraw, the Russian response is going to be nasty . If it turns out that NATO was involved , beyond supplying the drones ,all hell will break loose

WE be needs Presdent OPbamar to end this Trump war. Trump lyed to the woorld and now cannots get us of of thes mess he be mades.

Posted by: Mary Clogginstein from Brattleboro, Vt at June 01, 2025 06:59 PM (k5/aw)

285 JTB, let me check. It was from a place in Pennsylvania I think. I will check to be sure.

Posted by: Ben Had at June 01, 2025 07:00 PM (NVNRw)

286 "The FBI has officially said this was a targeted attack"

No kidding. Brilliant deduction.
Posted by: Tuna at June 01, 2025 06:59 PM (lJ0H4)

It's a distinct improvement over "We don't know the motivation".

Posted by: Additional Blond Agent, STEM Guy at June 01, 2025 07:01 PM (/HDaX)

287 Thank you for the food thread CBD.

Posted by: Ben Had at June 01, 2025 07:03 PM (NVNRw)

288 Nood. Guns.

Posted by: Aetius451AD workphone at June 01, 2025 07:03 PM (zZu0s)

289 Under Obama Putin took Crimea.

Under Trump nothing happened for 4 years.

Under Biden Putin invaded Ukraine.

If you don't know what I mean
Won't you stand up and scream
Cuz there's things goin' on that you don't know

Posted by: JackStraw at June 01, 2025 07:03 PM (viF8m)

290 Several news agencies are saying "A Ukrainian drone attack has destroyed more than 40 Russian planes deep in Russia’s territory, ...The drones hit 41 planes stationed at military airfields on Sunday afternoon, including A-50, Tu-95 and Tu-22M aircraft," _AP.

Peach talks coming up?

Posted by: Braenyard - some Absent Friends are more equal than others _ at June 01, 2025 07:03 PM (FS0nX)

291 Leaf lard is from deciduous pigs, correct?

Posted by: Duncanthrax at June 01, 2025 07:04 PM (0sNs1)

292 274 >>@253 JackStraw, the Russian response is going to be nasty . If it turns out that NATO was involved , beyond supplying the drones ,all hell will break loose

Thank You President Autopen and for all the idiots that supposedly voted for him.

Still remember election night Trump was up big at 11:45 PM PST on election night. Then all of a sudden, they stopped counting/updating the numbers.

Then about 2 hours later it was declared Blo Jiden has won the election...... Still smells as bad as Kami's Crouch....

Posted by: Mike Hunt at June 01, 2025 07:04 PM (S8RIM)

293 Considering molotov are somewhat indiscriminant...

Posted by: Aetius451AD workphone at June 01, 2025 07:04 PM (zZu0s)

294 Thanks for reading and commenting folks!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 01, 2025 07:04 PM (mWSu4)

295 It's a distinct improvement over "We don't know the motivation".
Posted by: Additional Blond Agent, STEM Guy
------------

Now, we need to kick it into adult and start selected, sect deportations.

Posted by: Braenyard - some Absent Friends are more equal than others _ at June 01, 2025 07:06 PM (FS0nX)

296 285 ... Ben Had, Thanks.

Posted by: JTB at June 01, 2025 07:07 PM (yTvNw)

297 What's up with Barry and Big Mike ???

Big Mike is really ripping Homo Boy Barry lately .............

Posted by: Mike Hunt at June 01, 2025 07:41 PM (WYJMU)

298 The ONLY thing Europe has to be proud of is their food. Current Europe.
Old Europe was good at Gothic cathedrals, stained glass, sculpture, art, music, town design, conquering, civilizing, state building, law providing and maybe cooking. But before the Colombian Exchange I am not sure.
Well, as they say in Brussels, In Shallah!

Posted by: jimmymcnulty at June 01, 2025 08:29 PM (LPLqB)

299 When I was a kid, my dad would trade a bottle of hooch or a 12-pack of beer to the neighbor, who worked at Sinclair Packing, a hog slaughtering facility, for a hog's head, sans brain and eyes.
As an aside, the neighbor, an old (to me back then) black man, would start grilling Friday night on his charcoal with the starter fluid on an old Weber, and not stop until Sunday morning, when it was time for church. The smell of that charcoal starter was amazing, but even more amazing was the smell of the added charcoal as he continued slow grilling meats throughout the weekend. That got me hooked. Now, back to the main point of my post...
My dad gave me a blade to shave the hog's head while he got the cauldron ready for the stove top. Thick, coarse hairs down to finer hair, nothing could be left. We'd wash down the hog's head outside with the hose, then carry it back inside and measure out the right amount of water so it never boiled over, but was always covered. If we had to weight the head down, it'd be with stones specifically for the process, lodged in the mouth. Boil the hog's head, then make Head Cheese with the meat, day-old bread, onion, garlic, salt and pepper.

Posted by: DWags at June 01, 2025 08:47 PM (AKFiu)

300 As to the expensive bourbon dilemma, I have instituted a Men's Interesting Whiskey Night where 6-12 friends come over and bring an interesting whiskey. I grill some sort of red mean/pork, and we have amazing evenings. We get to try a variety of whiskeys while only having to shell out whatever bottle we bring to the party.

Posted by: IanDeal at June 01, 2025 09:07 PM (Dye5q)

301 You are so awesome! I do not believe I've truly read through something like that before.
So great to find another person with some unique thoughts on this subject matter.
Really.. many thanks for starting this up. This web site is one thing that's needed on the web, someone with some originality!

Posted by: Cheap Website Builder at June 01, 2025 10:07 PM (CVkhu)

302 Blue on Jew attack in Colorado.
When will Jewish voters stop voting for the Nazis?

Posted by: Victor Tavo at June 01, 2025 11:13 PM (R6Hhu)

303 Can I comment this late? I hope so. Primo's is great! Every Wednesday is $3 off all Primo size. With the seeded bread. Saves some $ on an expensive sandwich. My youngest and I will pick a couple up and go to a local brewery. The SheDevilRider loves the Bada Bing. Chicken bruschetta, and pesto.

Posted by: JerseyDevilRider at June 02, 2025 04:49 PM (PepNr)

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