Food Thread: What A Croque!

One of my favorite casual meals is a "Croque Monsieur" with a basket of good French Fries. And one would think that it is an easy thing to find around my current digs! And you would be wrong! They're not bad, but they aren't great. And using the internet to find some schmuck's list of the greatest Croque Monsieurs in Paris is an exercise in futility. They let anybody post anything on the internet!

The Platonic Ideal, at least in my experience, was a hotel room service Croque that was spectacular. And paid for by expense account. But somebody should be able to duplicate that without much trouble, since it is a damned simple sandwich. Cheese, ham, Béchamel, good bread, and a ton of butter. And don't forget the fries! The frogs may have invented them (they didn't...it was probably the Belgians), but I'll take British chips over most of the fries in France.

Anyway, serendipity provided a solid entry into this competition, in the form of a café near some cooking supply stores I and friends visited last week. The Croque was a firm B+, and the fries were on the border of an A-.

All in all, a successful day!

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I am struggling through a book about the food of France, and that is not the normal course of events at Chez Dildo. Obviously I like the topic, but "A Bite-sized History of France: Gastronomic Tales of Revolution, War, and Enlightenment" is a painful slog through the fever dreams of its leftist author. About 90% of it is an amusing romp through the history of many of the famous foods of France, but this pompous progressive with delusions of intellectual grandeur seems to think that his sophomoric musings about the evils of the right and, even worse, the glory of Islam is worth the ink. But it isn't.

If you can get the book from your library, it may be worth a read, but I recommend that you simply skip over his political pontifications, otherwise you will be irritated, and I will not be responsible for that!

The sad thing is that food and cooking are an integral part of history, and this could have been a fun way to learn a bit about the history of France.

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Anyone ever have a true boilermaker? A shot of cheap rye whiskey dropped into a beer? Well, this isn't one, but it is the French equivalent.

It's called a "Picon," and it is made with the eponymous bitter liquor that is made from oranges. Sadly, they don't drop the shot glass into the beer, which I think is a marvelous idea. They just pour it into a blonde beer.

And it's not bad, though I wouldn't seek it out. But sitting with a friend at a café on a hot Paris afternoon, watching the world (and Parisian women) go by, made it taste quite delicious!

Luckily Picon is made with cinchona, so I also feel quite confident of my protection against Malaria!

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I recall having fried chicken that had been either brined with pickle juice or flavored with pickling spices. Both sound good, so I might give this one a try. Yes, it is a weird combination, but pickles go well with all sorts of stuff. Anyone ever have a Cubano (classic Cuban pressed sandwich)? That is a glorious thing, to be sought out whenever one is near Cubans (but not in Cuba!). And pickles are featured prominently!
Pickle-Brined Chicken
The use of chicken breasts is a bit odd, although they are pretty bland in comparison to thighs, so maybe the punch of the pickle brine jazzes them up! I won't bother, and just use thighs, which cook better and won't dry out.

[Hat Tip: Misanthropic Humanitarian]

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One of the things I enjoy when I travel to foreign countries is poking around supermarkets, looking at all of the weird stuff those damned foreigners eat. Sometimes I even buy some, for both amusement value (anyone need any Banana Ketchup from St. Lucia?), and because the weird stuff might just taste great.

I didn't buy those chips, but still, that is an odd flavor. Of course, roast chicken is a huge favorite in France, so it makes some sort of sense, even though it actually means "grilled chicken.". But cheeseburgers are popular in America, and we don't have cheeseburger-flavored potato chips (I hope)!

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From long-time commenter and food writer "Steven Price Blair" comes a celebration of the 250th Anniversary of the founding of our wonderful country!

A Vicennial Meal for the Sestercentennial

As we move toward America’s Sestercentennial next year—or Semiquincentennial, as it looks like it will officially be called—it’s time to go back to the beginning. In previous years I’ve covered cookbooks from 1976 celebrating the Bicentennnial, and cookbooks from 1876 celebrating the Centennial.
There were no cookbooks in year zero, 1776, celebrating the American Declaration of Independence, for two obvious reasons. The glib answer is that we were too busy fighting for that Independence to waste time writing a cookbook celebrating Independence.
The second reason is that, until we declared our independence we weren’t American. We were British, and our cookbooks were British. Our cookbooks remained British, with likely a smattering from France and Italy among those literate in those languages, even after the war.

As I pointed out above, the evolution of food and cooking is part of the history of every country, and this is a fun and informative glance into revolutionary America. And...his website is worth poking around!
******

[Hat Tips: Misanthropic Humanitarian]

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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 or fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

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1 Food fight

Posted by: Skip at June 29, 2025 04:00 PM (+qU29)

2 FRENCH FOOOOODDD!!!

Posted by: Additional Blond Agent, STEM Guy at June 29, 2025 04:00 PM (/HDaX)

3 Yay! Food!

Posted by: RedMindBlueState at June 29, 2025 04:00 PM (QO7Sq)

4 Should get moving, salad and grilling chicken before work and haven't started

Posted by: Skip at June 29, 2025 04:01 PM (+qU29)

5 With au jus.

Posted by: Dr. Varno at June 29, 2025 04:02 PM (RUBw7)

6 I haven't had french fries in years.

Posted by: Boss Moss at June 29, 2025 04:03 PM (gRq6J)

7 one can find edible crocks in Paris. Will wonders never end.

Posted by: Kindltot at June 29, 2025 04:04 PM (D7oie)

8 They make pizza out of shoes?

Posted by: Boss Moss at June 29, 2025 04:05 PM (gRq6J)

9 > One of the things I enjoy when I travel to foreign countries is poking around supermarkets, looking at all of the weird stuff those damned foreigners eat.

A guy I used to know would go into a large Asian market, find something that he had no clue as to what it was, and have it for dinner. A tad too adventurous for my taste.

This was back before you could look stuff up on the Internet.

Posted by: Rodrigo Borgia at June 29, 2025 04:05 PM (qpyNK)

10 Just stay away from the Jasmine Croquet. I hear those are stanky.

Posted by: Rodrigo Borgia at June 29, 2025 04:06 PM (qpyNK)

11 A guy I used to know would go into a large Asian market, find something that he had no clue as to what it was, and have it for dinner.

Talk about a walk on the wild side. O_o

Posted by: Additional Blond Agent, STEM Guy at June 29, 2025 04:06 PM (/HDaX)

12 How long are you staying in France, CBD?

Aren’t you sick of it already?
My max tolerance for being overseas was 5 weeks, then I wanted to come home.

Posted by: kallisto at June 29, 2025 04:07 PM (qTg95)

13 I would have thought there was a greater experience hunting clochards in Paris

Posted by: Kindltot at June 29, 2025 04:09 PM (D7oie)

14
I just started doing something rather blasphemous. I'm experimenting with this "meal prep" trend. You make 5 breakfasts or whatever out of (for instance) kefir, oats, raisins, pecans, maple syrup, pour into 8-ounce containers (plastic cottage cheese or sour cream containers in my case) and put them in the fridge and pull one out each morning. Same kind of routine for lunches and dinners. What this means is there is significantly less food that's hot off the grill. But I'm loving the convenience and that modular look in my fridge.

Posted by: Blonde Morticia at June 29, 2025 04:09 PM (HuRzZ)

15 Ahem. I guess it's better to go full Johnny Depp and be an expatriate in France, than in China.

Posted by: Chairman LMAO at June 29, 2025 04:09 PM (36PRH)

16 My neighbor made summer rolls and some kind of fish croquettes at lunch the other day. The summer rolls served with peanut sauce.
She is ethic Chinese from Vietnam, so she cooks kind of a fusion cuisine.
Everything she makes is yummy

Posted by: kallisto at June 29, 2025 04:10 PM (qTg95)

17 Aren’t you sick of it already?
My max tolerance for being overseas was 5 weeks, then I wanted to come home.

Posted by: kallisto at June 29, 2025 04:07 PM (qTg95)

Probably six months!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 04:11 PM (L5An7)

18 How about hunting croques while wearing crocs... just embrace the insanity!

Posted by: Chairman LMAO at June 29, 2025 04:11 PM (36PRH)

19 Went out for lunch with a congregation member. I had a nacho thing with melted cheddar cheese and sauce and guacamole and sour cream. It also had a fried egg in the middle of it sunny side up which I had never seen before, but I guess that's why they called it "brunch nachos." It wasn't bad.

Posted by: FenelonSpoke at June 29, 2025 04:11 PM (2GCMq)

20 I think I could stay in St. Paul de Vence six months out if the year though

Posted by: kallisto at June 29, 2025 04:12 PM (qTg95)

21 I would have thought there was a greater experience hunting clochards in Paris

Posted by: Kindltot at June 29, 2025 04:09 PM (D7oie)

I think that's why Ace was learning French and a bit of Italian...hunting was getting difficult in his neck of the woods!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 04:12 PM (L5An7)

22 @20 The only downside is having to evict the squatters that have taken over your home.

Posted by: Chairman LMAO at June 29, 2025 04:13 PM (36PRH)

23 A guy I used to know would go into a large Asian market, find something that he had no clue as to what it was, and have it for dinner. A tad too adventurous for my taste.

This was back before you could look stuff up on the Internet.

Posted by: Rodrigo Borgia at June 29, 2025 04:05 PM (qpyNK)

H-Mart makes me feel illiterate.

Part of the problem with buying something is it is hard to say what is a condiment, what is a raw material or garnish, and what is edible as bought.

Dried file fish. It almost looks like a dried soup stock. And dried squid. It smells like low tide.

"oooh! Doenjang, I bet it is just Korean Vegemite!"

Posted by: Kindltot at June 29, 2025 04:13 PM (D7oie)

24 Spoiler, Doenjang is not Korean Vegemite

Posted by: Kindltot at June 29, 2025 04:14 PM (D7oie)

25 Probably six months!
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 04:11 PM (L5An7)

That’s the term of a visitor’s visa, non?

Posted by: kallisto at June 29, 2025 04:14 PM (qTg95)

26 "But cheeseburgers are popular in America, and we don't have cheeseburger-flavored potato chips (I hope)!"

I'm dashing your hope: https://tinyurl.com/3zfm9w4t

Posted by: ARLDN at June 29, 2025 04:14 PM (ks5aq)

27 New meal of the week. Breakfast Stir Fry.

So, found a Jimmy Dean maple sausage roll in my freezer Friday and thought I should make this. So, what to do? I decided on breakfast stir fry. Now, normally, I'd put a fried egg on something like this, but instead I made TJ's hashbrowns as the side with fruit salad.

I browned and separated the sausage and then put in on a napkined plate. Then I cooked 1 huge chopped onion in the leftover grease with a touch of salt, a little extra olive oil, and a swirl of maple syrup (it's good, trust me). Once softened and starting to caramelize, I added garlic, 2/3 head of chopped cabbage, and 2 chopped deskinned yellow squash with a ton of black pepper and a little more salt and cooked it down. Then I microwaved a pack of Aldi's bacon, chopped it, and added it and the sausage back to the pan with a tsp-2tsp of dijon mustard. This got inhaled by 5 folks. There was one serving left for my spouse to toss in scrambled eggs the next day.

And now we have a new dish - drop the soy for stir fry and grab the maple and mustard!

Posted by: Nova Local at June 29, 2025 04:14 PM (tOcjL)

28 I made mayonnaise yesterday, two eggs, a cup of olive oil, vinegar, mustard powder, and I blended up some horseradish root as well.

It is a bit runny, I got the proportions off, but the horseradish gives it an unexpected kick

Posted by: Kindltot at June 29, 2025 04:15 PM (D7oie)

29 @24 Vegemite, disgusting. The fact that people make sandwiches out of it boggles my mind.

Posted by: Chairman LMAO at June 29, 2025 04:15 PM (36PRH)

30 Anyone have a good recipe for cooked magpie, the little bastards are driving us nuts. Must be some recipe you can use them in. Croque magpie?

Posted by: neverenoughcaffeine at June 29, 2025 04:16 PM (2NHgQ)

31 I used to love Chicken in a Basket chips. I have no real issue with flavored chips, other than I am not a fan in general.

Posted by: Kindltot at June 29, 2025 04:16 PM (D7oie)

32 Tonight is a chicken and veg Thai stir fry (it's summer, I'm not baking if I can help it) - this one has onion, bell pepper, sweet banana pepper, zucchini, garlic, ginger, and spinach with chicken breast with a packaged Lemongrass Basil sauce that needs to be used. It's gonna be on white rice with pineapple, strawberries, and blueberries.

Posted by: Nova Local at June 29, 2025 04:17 PM (tOcjL)

33 Here is a video of a peach pie being made.

https://tinyurl.com/9v5822w7

Olivia Sanabia is a 22 year old actress. She was on "Just Add Magic" from Amazon where three girls get a magic cookbook. There was a lot of cooking on that show, and Amazon sent professional chefs to her house to teach her.

Pretty, she can sing, sweetest girl. She made this video during quarantine when she was about 18. You can almost see the Disney cartoon animals around her.

But Zeglar is 'Snow White."

The pie turned out nice. Girl has skills.

And peach pie has to be tricky to make.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 04:17 PM (jvJvP)

34 I guess my comment got willowed, but as it's food-related, I'll just repost here.

…Especially the resealable packages. When you have to resort to scissors you have to be careful not to cut the resealable part.
Posted by: polynikes

I always scissor off the resealable part.

We have a bowl in the kitchen filled with office clips. Handy for reclosing all bags.

Posted by: mindful webworker - first world solution at June 29, 2025 04:17 PM (l5rRq)

35 Hello food horde,

Pork tenderloins on the pellet smoker tonight. Got some killer paprika from La Tienda. It’s delicious.

Posted by: Pete Bog at June 29, 2025 04:17 PM (tC7fD)

36 The aforementioned Calabrian chiles were for chicken enchiladas, which turned out AWESOME. Can't wait to have leftovers later today.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 29, 2025 04:18 PM (bPNLO)

37 That’s the term of a visitor’s visa, non?

Posted by: kallisto at June 29, 2025 04:14 PM (qTg95)

I have a seven-month visa. No idea where they got that length of time.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 04:18 PM (L5An7)

38 I have Julia Childs " Mastering the art of French Cooking." Needless to say I didn't master it....

Posted by: It's me donna at June 29, 2025 04:19 PM (VE6XX)

39 H-Mart makes me feel illiterate.

Part of the problem with buying something is it is hard to say what is a condiment, what is a raw material or garnish, and what is edible as bought.

Dried file fish. It almost looks like a dried soup stock. And dried squid. It smells like low tide.

"oooh! Doenjang, I bet it is just Korean Vegemite!"

Posted by: Kindltot at June 29, 2025 04:13 PM (D7oie)

Gotta find the stuff which adds an English label! I LOVE HMart, and I do buy things if they are cheap enough and allergy friendly for me, just to figure out how to use them...

Posted by: Nova Local at June 29, 2025 04:19 PM (tOcjL)

40 My first experience with a boilermaker was when I was still a minor: A shot of Jim Beam and a Rainer beer.

Surprisingly or not so surprisingly, the resulting concoction was better than either of the singular components.

Posted by: Rev. Wishbone at June 29, 2025 04:20 PM (ioEI6)

41 I'm dashing your hope: https://tinyurl.com/3zfm9w4t

Posted by: ARLDN at June 29, 2025 04:14 PM (ks5aq)

Now that I am confronted with that scary reality, I think I will try a bag!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 04:20 PM (L5An7)

42 My hot ham and cheese sammich has an actual name........WTAF. Learn something every day.

I wonder if there is some fancy name for thinly sliced roast beef on rye with melted colby jack cheese......at least an inch of each or it ain't a sammich.......

Posted by: zooomzooom at June 29, 2025 04:21 PM (P8bzT)

43 Hey CBD,

Have you tried the mustard in France? I hear 5hey take it seriously.

Posted by: Pete Bog at June 29, 2025 04:21 PM (tC7fD)

44 Tonight, I also made an early flag cake for my kid's youth group (b/c they aren't meeting July 4th weekend).

Pro tip - you do not need to make vanilla cake to make a flag cake. You ice it white anyway. So, my kid wanted a strawberry cake, which I think is gonna be great with the strawberries and blueberries and vanilla icing (yup, no whipped cream b/c I always make what I can taste...and the cake and icing were great together...so I assume the berries will only add).

Other kid gets one in 8 days, after July 4th...I think he wants Devil's Food, which should also work.

Posted by: Nova Local at June 29, 2025 04:22 PM (tOcjL)

45 CBD, are you exploring the regional cuisines of France?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 29, 2025 04:22 PM (bPNLO)

46 @33 I guarantee you her politics are no different than Zegler's, but she isn't an insufferable twit. You're right, if she could act, she would have been a better fit for Snow White.

Posted by: Chairman LMAO at June 29, 2025 04:23 PM (36PRH)

47 Posted by: It's me donna at June 29, 2025 04:19 PM (VE6XX)

There’s a YouTube channel, Anti-Chef, where a millenial guy with no culinary training tackles Julia Child recipes from all her books. It’s impressive to see how much he has improved over time.

Posted by: kallisto at June 29, 2025 04:24 PM (qTg95)

48 47 Posted by: It's me donna at June 29, 2025 04:19 PM (VE6XX)

There’s a YouTube channel, Anti-Chef, where a millenial guy with no culinary training tackles Julia Child recipes from all her books. It’s impressive to see how much he has improved over time.

Posted by: kallisto at June 29, 2025 04:24 PM (qTg95)

They already had a girl do this and she got a popular movie made out of it...she was the same millennial age, although younger when she did it...

Posted by: Nova Local at June 29, 2025 04:26 PM (tOcjL)

49 Chicken in a Bisquit stopped being good a ways back.

Posted by: Boss Moss at June 29, 2025 04:26 PM (gRq6J)

50 Played croque when I was a kid. Always used to send the neighbor kid's ball into the creek that flowed along our property. The wickets were just decoration sitting around while you hit other player's balls and sent them flying.

Oh wait...you're talking about food. Never mind.

Posted by: Orson at June 29, 2025 04:26 PM (dIske)

51 Anyone have a good recipe for cooked magpie, the little bastards are driving us nuts. Must be some recipe you can use them in. Croque magpie?
Posted by: neverenoughcaffeine at June 29, 2025 04:16 PM (2NHgQ)

cut off the wings and lower legs, and skin and gut them. bake them in a closed clay container with seasoning and some water to keep the meat moist. Serve in a pie making gravy with the fat sweated off the birds, and add in some bacon to cook down if the birds are lean. Peas, carrots and and sauteed onions are a good addition to the gravy. Sautee the onions in the fat before adding the flour for the gravy. Make enough rough pastry for an upper and lower crust, arrange the cooked magpies in the lower crust and add the gravy-and=veggies. Be careful putting on the slit upper crust, It is important for the beaks to come through the upper crust of the pie.

Bake as a standard pie, and don't serve to the king or the queen unless you are willing to invest in rhinoplasty and possible facial reconstruction,

Posted by: Kindltot at June 29, 2025 04:26 PM (D7oie)

52 So much of Julia Child's cooking wasn't the ingredients, it was the techniques.

Posted by: MkY at June 29, 2025 04:27 PM (KocgS)

53 43 Hey CBD,

Have you tried the mustard in France? I hear 5hey take it seriously.
Posted by: Pete Bog at June 29, 2025 04:21 PM (tC7fD)
---
Dijon mustard is the best! But I'd say that Colman's English mustard aint a pushover.

Posted by: Chairman LMAO at June 29, 2025 04:27 PM (36PRH)

54 Frommage.

Posted by: Boss Moss at June 29, 2025 04:27 PM (gRq6J)

55 Frommage.
Posted by: Boss Moss

I['ve got frommage...maybe 600feet?

Posted by: MkY at June 29, 2025 04:28 PM (KocgS)

56 Posted by: Nova Local at June 29, 2025 04:22 PM (tOcjL)

Takes me back to my youth, when I made a flag cake for July 4 that impressed even my cousin’s snooty fiancée. If memory serves, I used spice cake.

Posted by: kallisto at June 29, 2025 04:28 PM (qTg95)

57 Cheese Gromit!

Posted by: Wallace at June 29, 2025 04:29 PM (PiwSw)

58
A guy I used to know would go into a large Asian market, find something that he had no clue as to what it was, and have it for dinner.

I'm NEVER going to Vietnam.

https://www.youtube.com/watch?v=D6ntK14AD6A

Posted by: IllTemperedCur at June 29, 2025 04:29 PM (y9nCu)

59 55 Frommage.
Posted by: Boss Moss

I['ve got frommage...maybe 600feet?
Posted by: MkY at June 29, 2025 04:28 PM (KocgS)
----
Do you have a cold?

Posted by: Chairman LMAO at June 29, 2025 04:29 PM (36PRH)

60 Sabot du frommage?

Posted by: Boss Moss at June 29, 2025 04:29 PM (gRq6J)

61 Maple flavored sausage is an abomination, - an all out assault on the taste buds. I once mistakenly grabbed the wrong package at the grocery and then tried to choke my way thru the full packet, but I just could muster the courage.

Half a packet ended up chum for the magpies.

Posted by: Rev. Wishbone at June 29, 2025 04:30 PM (ioEI6)

62 56 Posted by: Nova Local at June 29, 2025 04:22 PM (tOcjL)

Takes me back to my youth, when I made a flag cake for July 4 that impressed even my cousin’s snooty fiancée. If memory serves, I used spice cake.

Posted by: kallisto at June 29, 2025 04:28 PM (qTg95)

Spice cake - I love that in fall/winter. Not sure I think of it in summer, but not sure why I don't

...

Posted by: Nova Local at June 29, 2025 04:30 PM (tOcjL)

63 alternatively you could serve the magpies up in a nice ajiaco stew, but that requires three types of potatoes, guasca, and Choclo type corn.

Posted by: Kindltot at June 29, 2025 04:32 PM (D7oie)

64 But cheeseburgers are popular in America, and we don't have cheeseburger-flavored potato chips (I hope)!
___________________

We do. Tried them...hated them. Someone thought it would be a good idea to include a dill aftertaste to represent the pickle. BUT, I can strongly recommend Horseradish and Cheddar potato chips, if you can get past the idea of the horseradish flavor (which is spot on) is a concoction of various chemicals. If RFKjr. messes with them, we might have a falling out.

Posted by: Orson at June 29, 2025 04:32 PM (dIske)

65 Posted by: Blonde Morticia at June 29, 2025 04:09 PM (HuRzZ)

That doesn't sound blasphemous. It sounds like a good way to save time. We are doing the same with lunches for my son who is on a diet which consists of - for lunch- steamed kale and steamed broccoli with chicken breast on quinoa and a side of guacamole.Then for a snack he has cut up mini cucumbers and mini tomatoes with two hard boiled eggs . Then he doesn't eat anything from 3:00 pm until breakfast which consisted of plain yogurt with
Chia seeds, honey, a banana and peanut butter .
He has lost 16 lbs in a month and half. Sorry.
That was too much info. Just to say that making things in advance is a good idea.

Posted by: FenelonSpoke at June 29, 2025 04:32 PM (2GCMq)

66 61 Maple flavored sausage is an abomination, - an all out assault on the taste buds. I once mistakenly grabbed the wrong package at the grocery and then tried to choke my way thru the full packet, but I just could muster the courage.

Half a packet ended up chum for the magpies.

Posted by: Rev. Wishbone at June 29, 2025 04:30 PM (ioEI6)

Thus, why I wasn't making the log into sausage patties...and adding additional maple gave it the pure flavor the sausage wanted to have, but was too cheap to have. See, I had this b/c the spouse wanted it on his sausage kick (and bought it b/c it was cheap one day)...and then didn't use it. I used it...and it was really good (and cheap - 2 wins!). Any regular pork roll sausage would work - you just need even more maple to make it breakfasty and good!

Posted by: Nova Local at June 29, 2025 04:33 PM (tOcjL)

67 I'm sick. My daughter is making for me some of my spicy chicken and bean soup. There isn't any recipe for this. Its just cubed chicken thighs, chopped onion, canned mushrooms, canned chicken broth and great northern beans. I add crushed red pepper and ground white pepper, salt and garlic and just throw it together by taste. Usually has quite a bit of spicy heat.
We don't have any chicken thawed out so it's just a spicy bean soup. She added bay leaf. She is altering my "recipe". I pray she doesn't alter it further.

Posted by: Madamemayhem (uppity wench) at June 29, 2025 04:33 PM (2J/Lj)

68 46 @33 I guarantee you her politics are no different than Zegler's, but she isn't an insufferable twit. You're right, if she could act, she would have been a better fit for Snow White.

Posted by: Chairman LMAO at June 29, 2025 04:23 PM (36PRH)

She can act. And sing. And "Just Add Magic" was a great show.

I followed her on Instagram for a long while. Never political at all.

So poutine. I have a big day if things work out tomorrow. So I am planning on celebrating for several days with hamburgers, maybe poutine, Chinese or Thai food.

And my friends have been so wonderful. They have kids so pizza is an abvious choice. But the Mother likes to experiment
And4 they have kept me fed. So I did offer to buy groceries if she wants to do a big experiment.

Or bring different types of food so the kids can experiment.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 04:34 PM (jvJvP)

69 One of the best CroqueI ever had was a recipe that Janelle, a Haitian girl from a very wealthy Haitian family, used to make. She supposed got it from her family’s servants/slaves.

It was on what was basically pretzel bread, with cheese that was almost burned (and thus crunchy), and a bit of fancy mustard. She was incapable of cooking — or doing much for herself — but for whatever reason she could make this.

It was really really good.

Posted by: Elric the Bladiest Blade at June 29, 2025 04:34 PM (g0aAg)

70 Tonight is a chicken and veg Thai stir fry (it's summer, I'm not baking if I can help it) -

I hear that! But I am a glutton for punishment so I’m finna make a 2 ingredient cake: Duncan Hines lemon box mix with Trader Joe Strawberry soda, that’s it. I’ll probably amp up the lemon flavor then add fresh strawberries to the finish.

It’s my hommage to all the female ancestors who had to slave over a hot stove in the heat.

Posted by: kallisto at June 29, 2025 04:35 PM (qTg95)

71 : Madamemayhem (uppity wench) at June 29, 2025 04:33 PM (2J/Lj

Feel better soon.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 04:35 PM (jvJvP)

72 Any regular pork roll sausage would work - you just need even more maple to make it breakfasty and good!
Posted by: Nova Local

Pop used to fry sausage, then fry apple slices in the grease... then pour maple syrup over the whole shebang.
I do it on occasion, my wife doesn't care for it. Tastes like childhood to me.

Posted by: MkY at June 29, 2025 04:36 PM (KocgS)

73 67 She is altering my "recipe". I pray she doesn't alter it further.
Posted by: Madamemayhem (uppity wench) at June 29, 2025 04:33 PM (2J/Lj)

That sounds like a 'Star Wars' reference.

Hope you feel better.....

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at June 29, 2025 04:36 PM (QGaXH)

74 He has lost 16 lbs in a month and half. Sorry.
That was too much info. Just to say that making things in advance is a good idea.
Posted by: FenelonSpoke at June 29, 2025 04:32 PM (2GCMq)

____________________________

LMAO ...Your pride is showing. Pass along a "Nice Job" to jr.

Posted by: Orson at June 29, 2025 04:36 PM (dIske)

75 Chic fil a waffle fries have been growing on me lately.

I still miss when fries would be good even if they weren't literally right out of the deep fryer.

Posted by: Aetius451AD at June 29, 2025 04:36 PM (bss/y)

76 So poutine. I have a big day if things work out tomorrow. So I am planning on celebrating for several days with hamburgers, maybe poutine, Chinese or Thai food.

And my friends have been so wonderful. They have kids so pizza is an abvious choice. But the Mother likes to experiment
And4 they have kept me fed. So I did offer to buy groceries if she wants to do a big experiment.

Or bring different types of food so the kids can experiment.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 04:34 PM (jvJvP)

If the kids like to experiment, bring a "Chopped picnic" basket with 4 random dessert/sweet type ingredients and tell them to go nuts making dessert. If it's a fail, sugar still tends to taste good...and maybe it won't be a fail.

Posted by: Nova Local at June 29, 2025 04:36 PM (tOcjL)

77 Posted by: Madamemayhem (uppity wench) at June 29, 2025 04:33 PM (2J/Lj)

Sounds good. I'm glad your daughter is helping you out in cooking soup and I hope that you feel better soon.

Posted by: FenelonSpoke at June 29, 2025 04:37 PM (2GCMq)

78 Poutine … why do the Canucks have to ruin perfectly good French fries by slapping on dollops of Satan’s jizz?

Posted by: Elric the Bladiest Blade at June 29, 2025 04:38 PM (g0aAg)

79 My fav chip flavor in Japan was Sour Plum + Sweet Basil ( ume-shiso ) or the Katsu sauce chips.

Posted by: weft cut-loop at June 29, 2025 04:39 PM (mlg/3)

80 There’s a YouTube channel, Anti-Chef, where a millenial guy with no culinary training tackles Julia Child recipes from all her books. It’s impressive to see how much he has improved over time.
Posted by: kallisto at June 29, 2025 04:24 PM (qTg95)
--------

I was going to say the same thing. I am amazed at some of the things he has tackled. He's funny, yet serious about wanting to do it right, persistent, and a heck of a filmmaker. That has become my favorite YouTube channel!

Silver Fox! (IYKYK).

Posted by: bluebell at June 29, 2025 04:39 PM (79pEw)

81 78 Poutine … why do the Canucks have to ruin perfectly good French fries by slapping on dollops of Satan’s jizz?

Posted by: Elric the Bladiest Blade at June 29, 2025 04:38 PM (g0aAg)

So you can't tell the fries were already soggy?

Posted by: Nova Local at June 29, 2025 04:39 PM (tOcjL)

82
I guess I'm a weirdo. I have never liked french fries.

Posted by: fourseasons at June 29, 2025 04:40 PM (3ek7K)

83 Posted by: Orson at June 29, 2025 04:36 PM (dIske

Thanks very much. He's a good young man and a conservative . He's going to the gym as well. I think if I was working outside for eight hours and then had a commute of an hour I would not want to go the gym at 9:00,pm but then he's significantly younger than I am. 😉

Posted by: FenelonSpoke at June 29, 2025 04:40 PM (2GCMq)

84 Poutine … why do the Canucks have to ruin perfectly good French fries by slapping on dollops of Satan’s jizz?

Posted by: Elric the Bladiest Blade at June 29, 2025 04:38 PM (g0aAg)

So you can't tell the fries were already soggy?
Posted by: Nova Local at June 29, 2025 04:39 PM (tOcjL)
——

[assumes ‘the thinker’ pose]

Posted by: Elric the Bladiest Blade at June 29, 2025 04:41 PM (g0aAg)

85
They already had a girl do this and she got a popular movie made out of it...she was the same millennial age, although younger when she did it...
Posted by: Nova Local at June 29, 2025 04:26 PM (tOcjL)

I hate that movie. The character is portrayed as a great writer for a magazine, but she has a shitty work ethic. Her boss is pissed because she isn't turning in any work, so he tells her "If I were Republican you'd already be fired!" as if he's being unreasonable.

And then, most of the Julia Child flashback scenes are the stupid Hollywood obsession with McCarthy and the Blacklist, while Meryl Streeeep does her tired old shtick of being Rich Little with tits.

Posted by: IllTemperedCur at June 29, 2025 04:41 PM (y9nCu)

86 >>>@30 Anyone have a good recipe for cooked magpie, the little bastards are driving us nuts ... Posted by: neverenoughcaffeine at June 29, 2025 04:16 PM (2NHgQ)
================================
According to the internet, magpies are part of the crow family ... You can find several recipes at CROWBUSTERS-dot-COM/recipes.html

Posted by: Kathy at June 29, 2025 04:41 PM (qpw89)

87 Maple sausage might make sense if you having it with french toast and maple syrup, but without the syrup, the flavor is artificial and overpowering.

Posted by: Rev. Wishbone at June 29, 2025 04:41 PM (ioEI6)

88 I'm glad your daughter is helping you out in cooking soup and I hope that you feel better soon.
Posted by: FenelonSpoke at June 29, 2025 04:37 PM (2GCMq)

She cooks like I do. Just making it up as we go along.
She's being very helpful. Probably feels bad about contaging me with her summer plague.

Posted by: Madamemayhem (uppity wench) at June 29, 2025 04:41 PM (2J/Lj)

89 Wow, Fen, good for your son!

Posted by: bluebell at June 29, 2025 04:42 PM (79pEw)

90
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!

_________

Stay away from the stuff labeled "Berben"

Posted by: Hadrian the Seventh at June 29, 2025 04:42 PM (/HVsR)

91 Have you tried the mustard in France? I hear 5hey take it seriously.

Posted by: Pete Bog at June 29, 2025 04:21 PM (tC7fD)

Right out of the tap!

Seriously!

Posted by: CharlieBrown'sDildo at June 29, 2025 04:42 PM (L5An7)

92 I just heard from "Jay Guevara's" wife that he passed away.

He was a fine man, and an impressive intellect.
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 03:55 PM (L5An7)
====
Praise hashem the true Judge.

Posted by: San Franpsycho at June 29, 2025 04:43 PM (RIvkX)

93 Oh no, I am so sorry to hear about Jay Guevara! That was so sudden, no? He was so smart, and funny. May he rest in peace, and may God send peace and comfort to his family.

Posted by: bluebell at June 29, 2025 04:44 PM (79pEw)

94 Isn't brining chicken in pickle juice the thing with Chick-fil-A?

Posted by: Ben Had at June 29, 2025 04:44 PM (HFcKg)

95
I was going to say the same thing. I am amazed at some of the things he has tackled. He's funny, yet serious about wanting to do it right, persistent, and a heck of a filmmaker. That has become my favorite YouTube channel!

Silver Fox! (IYKYK).
Posted by: bluebell

============

He let me down when he started talking politics. I unsubscribed and haven't been back.

Posted by: Blonde Morticia at June 29, 2025 04:44 PM (HuRzZ)

96 Posted by: Madamemayhem (uppity wench) at June 29, 2025 04:41 PM (2J/Lj)

It sounds good for making it up as you go along. Consider doing for fun if you have a dramatic streak a big dramatic act about being sick to make her feel guilty.

Posted by: FenelonSpoke at June 29, 2025 04:44 PM (2GCMq)

97 I like French fries, but working in restaurants have made me a snob. Quality fries right out of the fryer (after cooling, duh) are way better than 99% of fries you’ll get at a restaurant, which almost always have been sitting around for a long time.

Posted by: Elric the Bladiest Blade at June 29, 2025 04:44 PM (g0aAg)

98
Prayers for the repose of the soul of Jay. Every loss from the Horde makes the world a little darker, a little less happy, a little less wise.

Posted by: Hadrian the Seventh at June 29, 2025 04:45 PM (/HVsR)

99 Shame Pixy doesn't stop by on this thread, wonder if he likes Vegimite?

Posted by: Skip at June 29, 2025 04:45 PM (+qU29)

100 Posted by: bluebell at June 29, 2025 04:44 PM (79pEw)

Amen! That is so sad. He will be missed.

Posted by: FenelonSpoke at June 29, 2025 04:46 PM (2GCMq)

101 If the kids like to experiment, bring a "Chopped picnic" basket with 4 random dessert/sweet type ingredients and tell them to go nuts making dessert. If it's a fail, sugar still tends to taste good...and maybe it won't be a fail.

Posted by: Nova Local at June 29, 2025 04:36 PM (tOcjL)

Thanks.

They do but I'll let their Mom decide.

The kids used to make bread for Mom and I. We'd give them $3 a loaf. And they had hotdog sales a few weeks ago.

$1 hotdogs..beat that.

I have a dessert they made in the fridge.

Considering, things are getting better, I kind of like to buy ingredients for her and let her go crazy. If it doesn't work out, I'll still eat it.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 04:46 PM (jvJvP)

102 He let me down when he started talking politics. I unsubscribed and haven't been back.
Posted by: Blonde Morticia at June 29, 2025 04:44 PM (HuRzZ)
-------

Oh bummer. I haven't gotten to any of those yet.

Posted by: bluebell at June 29, 2025 04:47 PM (79pEw)

103 I just heard from "Jay Guevara's" wife that he passed away.

He was a fine man, and an impressive intellect.
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 03:55 PM

Well, fuck.

May his memory be eternal.

Posted by: RedMindBlueState at June 29, 2025 04:47 PM (Wnv9h)

104 Tonight is Salmon croquettes with pasta e fagioli.

Posted by: San Franpsycho at June 29, 2025 04:47 PM (RIvkX)

105
May God comfort Jay's family. Jay was a favorite commentator here.

Posted by: fourseasons at June 29, 2025 04:47 PM (3ek7K)

106 Wait, I thought poutine was fries with gravy?

Posted by: Aetius451AD at June 29, 2025 04:47 PM (bss/y)

107
He has lost 16 lbs in a month and half. Sorry.
That was too much info. Just to say that making things in advance is a good idea.
Posted by: FenelonSpoke at June 29, 2025 04:32 PM (2GCMq)

==============

Fenelon, that looks a lot like the meal prep way. Weight loss is often the goal. In my case, it's just plain eating right. I tend to, say, make a lasagna and then eat nothing but lasagna for three days. Or I bake a cake and eat nothing but cake for three days! I buy lettuce and then ignore it. But if you prep balanced meals in advance, the notion goes, you'll eat them.

Posted by: Blonde Morticia at June 29, 2025 04:48 PM (HuRzZ)

108 Damn, I always liked Jay.

Rest in Peace, man.

Posted by: Aetius451AD at June 29, 2025 04:49 PM (bss/y)

109 >>Pork tenderloins on the pellet smoker tonight. Got some killer paprika from La Tienda. It’s delicious.

I've been using a Weber smoker but am considering getting a pellet smoker. I've heard some people say they don't do as good a job smoking but the ease of use is tempting. How do you like your pellet smoker?

Posted by: JackStraw at June 29, 2025 04:50 PM (viF8m)

110 Just saw about Jay Guevara's passing. Damn! He will be missed.

Prayers started for his loved ones.

Posted by: JTB at June 29, 2025 04:50 PM (yTvNw)

111
Oh bummer. I haven't gotten to any of those yet.
Posted by: bluebell

==============

Trump was in the news making some typically Trumpy remarks about Trudeau or Canadian leadership or something, and the guy goes and takes it all seriously and gets all wounded and lashes out at Trump, and a bunch of his commenters jumped in to apologize for being American and denounce Trump in solidarity, and I bugged out.

Posted by: Blonde Morticia at June 29, 2025 04:51 PM (HuRzZ)

112 84 Poutine … why do the Canucks have to ruin perfectly good French fries by slapping on dollops of Satan’s jizz?

Posted by: Elric the Bladiest Blade at June 29, 2025 04:38 PM (g0aAg

I've only had it a handful of times. But special week. It is a heart attack in a box.

KFC has it. I may drive a bit for something better.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 04:51 PM (jvJvP)

113 Prayers for Jay's family in this time of sorrow. He will be missed here.

Posted by: Ben Had at June 29, 2025 04:51 PM (HFcKg)

114 Posted by: Blonde Morticia at June 29, 2025 04:48 PM (HuRzZ)

No, I wasn't suggesting you needed to loss weight- only that he thinks that he needs to and that it is less of a pain to make this stuff for four days rather than every night

I have never made lasagna. Is that something a family member taught you?

Posted by: FenelonSpoke at June 29, 2025 04:52 PM (2GCMq)

115 I just heard from "Jay Guevara's" wife that he passed away.

He was a fine man, and an impressive intellect.
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 03:55 PM (L5An7)

WTAF!?! What happened? I swear he was right here just a few days ago!

Posted by: Madamemayhem (uppity wench) at June 29, 2025 04:52 PM (2J/Lj)

116 106 Wait, I thought poutine was fries with gravy?

Posted by: Aetius451AD at June 29, 2025 04:47 PM (bss/y)

And cheese curds.

CBD posted about Jay on the thread below. Rest in Peace and I hope his family ends up alright.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 04:53 PM (jvJvP)

117 How do you like your pellet smoker?
Posted by: JackStraw

Gave away a $600 one to kids. 6-8 smokes.
We tend to do about half our smoking doing short smokes... bacon, sausages, etc., where we only bring the meat to 150 to 155. Pellet stoves give nothing. Augmented pellet smoke is bitter, no two ways around it.
I went back to my cheapo 15 yr old offset.
Looking real hard at vertical offsets to make it easier to smoke sausages.
Have a son that does briskets o his. With 12-15 hours, he gets a good smoke. His pulled pork... not so much. His ribs are mediocre.

Posted by: MkY at June 29, 2025 04:54 PM (mJefd)

118 Jack straw. I’ve been using a Recteq smoker since January and not just for smoking. Using it as a grill as well so we gave away our gas grill. It’s so much easier to control the cooking temperature. Still trying to master ribs, that said everything else has been fantastic. Best ribeyes I’ve ever cooked, they don’t brown the same way even using sear plates but they are flavorful and juicy.

Posted by: neverenoughcaffeine at June 29, 2025 04:56 PM (2NHgQ)

119 >>Gave away a $600 one to kids. 6-8 smokes.
We tend to do about half our smoking doing short smokes... bacon, sausages, etc., where we only bring the meat to 150 to 155. Pellet stoves give nothing. Augmented pellet smoke is bitter, no two ways around it.

Yea, that's the kind of thing I've heard from others as well. Thanks.

Posted by: JackStraw at June 29, 2025 04:59 PM (viF8m)

120 Thoughts on steak tartare in France? Had it twice - once in Paris - good, but then again last year in Normandy (across the street from Omaha Beach) - almost licked the plate clean, was so good - part of it must've been the mustard, which Pete Bog mentioned earlier. That dish and the frites...man, I'd go back in a heartbeat.

Posted by: MD_Mike at June 29, 2025 04:59 PM (9AGjP)

121 Posted by: Ben Had at June 29, 2025 04:51 PM

Ben Had! I put the rosemary garlic ribs on the RMBS Mom's grill this afternoon. They were good.

Posted by: RedMindBlueState at June 29, 2025 04:59 PM (Wnv9h)

122 Wait a minute. Is white pepper a thing?

Posted by: Boss Moss at June 29, 2025 04:59 PM (gRq6J)

123 Looking forward to spending a few days in Paris this September. Besides the food I am looking forward to seeing a friend or two. See the Eiffel Tower sparkling in the night and maybe take a gander at Jim Morrison's grave. Then off to London!!

Posted by: Scuba_Dude at June 29, 2025 05:00 PM (0XVad)

124 How long has CBD been in France, like a year?

Posted by: Otto Pen at June 29, 2025 05:01 PM (sJHOI)

125 "Isn't brining chicken in pickle juice the thing with Chick-fil-A?"

I heard that, too. I tried an alleged copycat recipe that followed that method. Maybe the kind of pickle brine or the concentration matters, but it didn't work for me.

Posted by: Art Rondelet of Malmsey at June 29, 2025 05:02 PM (FEVMW)

126 RMBS, oh my. I'll be over here holding my plate out.

Posted by: Ben Had at June 29, 2025 05:02 PM (HFcKg)

127 >>Jack straw. I’ve been using a Recteq smoker since January and not just for smoking. Using it as a grill as well so we gave away our gas grill

And there's the counter argument, ease and versatility.

Posted by: JackStraw at June 29, 2025 05:03 PM (viF8m)

128 As I finished perking some coffee (stovetop percolator) I checked my supplies. Glad I stocked up a few months ago. The four pack of Community Coffee I paid 43 bucks for now goes for 74 dollars. I heard there was a bad crop but that's a steep and fast increase.

Time to appreciate tea. Fortunately we have a ton of sealed teabags in the pantry. Might alternate brewing coffee with a pot of tea to stretch the supply.

Glad I don't depend on Starbucks for my coffee fix. They were ridiculously expensive before this.

Posted by: JTB at June 29, 2025 05:03 PM (yTvNw)

129 Wait a minute. Is white pepper a thing?
Posted by: Boss Moss at June 29, 2025 04:59 PM

Um...yeah. Black pepper with the outer black husk removed.

Posted by: RedMindBlueState at June 29, 2025 05:06 PM (Wnv9h)

130 RMBS, oh my. I'll be over here holding my plate out.
Posted by: Ben Had at June 29, 2025 05:02 PM

Always welcome!

Posted by: RedMindBlueState at June 29, 2025 05:07 PM (Wnv9h)

131 Paging Pete Bog. When you and Rancherbob do the pork butter how long did you smoke them.

I do know that after the smoking they are placed in a warming drawer to finish and they are divine.

Posted by: Ben Had at June 29, 2025 05:07 PM (HFcKg)

132 Funny that I come home from going out to eat and the food thread is up. Went to www.strangetrippizza.com for lunch/dinner. Excellent, wood-fired, sourdough pizza. They're currently operating out of a food truck, but are in the process of moving to a brick and mortar location.

Posted by: windbag at June 29, 2025 05:08 PM (ixFbr)

133 Damn, losing one of my favorite 'Rons hits hard. RIP, Jay.

Posted by: Archimedes at June 29, 2025 05:09 PM (Riz8t)

134 Wait a minute. Is white pepper a thing?
Posted by: Boss Moss at June 29, 2025 04:59 PM

Um...yeah. Black pepper with the outer black husk removed.

It's big in Chinese cooking.

Posted by: Archimedes at June 29, 2025 05:09 PM (Riz8t)

135 Pork tenderloins on the pellet smoker tonight. Got some killer paprika from La Tienda. It’s delicious.

I've been using a Weber smoker but am considering getting a pellet smoker. I've heard some people say they don't do as good a job smoking but the ease of use is tempting. How do you like your pellet smoker?
Posted by: JackStraw at June 29, 2025 04:50 PM (viF8m)
——1st

We use the Masterbuilt electric smoker. It’s very similar to a pellet smoker, but you can use any wood chips. We like it so much we got two — one for each house. Electric smokers are a game-changer. And you can use them for grilling/searing too.

Posted by: Elric the Bladiest Blade at June 29, 2025 05:10 PM (g0aAg)

136 I made the 1796 cranberry pie today for my dad. We just had a slice. I didn’t have enough cranberry so a quarter of it was rhubarb. Had to add a little more sugar but was very tasty.

Posted by: Stephen Price Blair at June 29, 2025 05:10 PM (olroh)

137 Substituting shredded chicken for the ham would make it a Cluck Monsieur.

Posted by: Rob at June 29, 2025 05:10 PM (z0FFS)

138 Wait a minute. Is white pepper a thing?
Posted by: Boss Moss at June 29, 2025 04:59 PM (gRq6J)

Yes and it's "hotter" than black pepper. It's also what is on the table in a shaker in restaurants in China.

Posted by: Madamemayhem (uppity wench) at June 29, 2025 05:10 PM (2J/Lj)

139
My husband who is 76 had a bad fall going into a store today. He is banged up and refuses to go to the ER to be checked out.

So far he seems okay. I called oldest son without letting husband know. Son has medical training and said hubby doesn't seem to have any brain issues.

Posted by: fourseasons at June 29, 2025 05:11 PM (3ek7K)

140 Electric smokers are a game-changer. And you can use them for grilling/searing too.
Posted by: Elric the Bladiest Blade

Tried those too. They can do a great pulled pork, chicken, turkey, etc.
But... they can't generate decent smoke at lower heats.
The ONLY bitch about them from me.
In an offset, we only smoke our kielbasa for an hour, else they get too smoky. We only take them to 150.

Posted by: MkY at June 29, 2025 05:12 PM (mJefd)

141 It's big in Chinese cooking.

Soups that are meant as much for show as for taste, too.

Posted by: Stephen Price Blair at June 29, 2025 05:12 PM (olroh)

142 I've been using a Weber smoker but am considering getting a pellet smoker. I've heard some people say they don't do as good a job smoking but the ease of use is tempting. How do you like your pellet smoker?
Posted by: JackStraw at June 29, 2025 04:50 PM (viF8m)
——1st

We use the Masterbuilt electric smoker. It’s very similar to a pellet smoker, but you can use any wood chips. We like it so much we got two — one for each house. Electric smokers are a game-changer. And you can use them for grilling/searing too.

I had a Masterbuilt, and it was good, but it doesn't last. The entire body corroded away, probably from using apple cider vinegar.

I replaced it with a Traeger pellet smoker, and I've never looked back. It's a superior smoke, and because it's so controllable, you can run it overnight without having to watch it as you would with an offset smoker. The initial investment is higher, and the pellets aren't cheap, but I'd still choose it.

Posted by: Archimedes at June 29, 2025 05:13 PM (Riz8t)

143 four seasons, did he have another fall recently?

Posted by: Ben Had at June 29, 2025 05:13 PM (HFcKg)

144 139
My husband who is 76 had a bad fall going into a store today. He is banged up and refuses to go to the ER to be checked out.

So far he seems okay. I called oldest son without letting husband know. Son has medical training and said hubby doesn't seem to have any brain issues.

Posted by: fourseasons at June 29, 2025 05:11 PM (3ek7K)

Did he hit his head?

If he did, I might take him anyway. Head injuries at that age should not be underestimated.

Posted by: Nova Local at June 29, 2025 05:14 PM (tOcjL)

145 Anyone ever have a true boilermaker? A shot of cheap rye whiskey dropped into a beer? Well, this isn't one, but it is the French equivalent.
It's called a "Picon," and it is made with the eponymous bitter liquor that is made from oranges. Sadly, they don't drop the shot glass into the beer, which I think is a marvelous idea. They just pour it into a blonde beer.

So it's a picon? That sounds supicously like Texas pronunciation of pecan, whic all South Carolinians is procounced pea-can. Is it made of pea-cans?

Posted by: Eromero at June 29, 2025 05:14 PM (LHPAg)

146 MkY. Don’t need a lot of smoke, it plays havoc with my gerd so the Recteq works. Also, the type of pellet makes a big difference.

Posted by: neverenoughcaffeine at June 29, 2025 05:14 PM (2NHgQ)

147 139
My husband who is 76 had a bad fall going into a store today. He is banged up and refuses to go to the ER to be checked out.

So far he seems okay. I called oldest son without letting husband know. Son has medical training and said hubby doesn't seem to have any brain issues.

Posted by: fourseasons at June 29, 2025 05:11 PM (3ek7K)

I hope he's fine.

Between elderly parents and their friends and family, falling was always the biggest fear.

On the plus side, your husband is 76. So COMPARATIVELY young.

But young. I have stories.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 05:14 PM (jvJvP)

148 cheeseburgers are popular in America, and we don't have cheeseburger-flavored potato chips (I hope)!

Little discovered ketchup flavored potato chips while swanning through Turkey and proclaimed them a revelation. Of course, he has that birth defect that makes ketchup taste pleasing on french fries, so this did not surprise me...

Posted by: Joe Kidd at June 29, 2025 05:14 PM (bA75n)

149 Hey!!! This soup is pretty darn good even without the chicken. Girl spawn was a bit hesitant with the spicy stuff but I can add as I like. But I still have no idea what bay leaf actually brings to it.

Posted by: Madamemayhem (uppity wench) at June 29, 2025 05:16 PM (2J/Lj)

150 Little discovered ketchup flavored potato chips while swanning through Turkey and proclaimed them a revelation. Of course, he has that birth defect that makes ketchup taste pleasing on french fries, so this did not surprise me...

Posted by: Joe Kidd at June 29, 2025 05:14 PM (bA75n

We have ketchup chips and other stuff. Salty. But good once in a while.

Dad. Ketchup on eggs and toast. Actually not too bad.

But I've happily eaten ketchup chips.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 05:18 PM (jvJvP)

151 MkY. Don’t need a lot of smoke, it plays havoc with my gerd so the Recteq works. Also, the type of pellet makes a big difference.
Posted by: neverenoughcaffeine

You ain't laying! Those 6 to 8 smokes we did used at least 5 different pellet brands. Some are decidedly better than others.
Again, I didn't hate the pellet smoker, it just didn't work for us, and we can only have so many around.

Posted by: MkY at June 29, 2025 05:19 PM (mJefd)

152 I doubt that many folks smoke primarily bacon and sausages.

Posted by: MkY at June 29, 2025 05:20 PM (mJefd)

153 It's also what is on the table in a shaker in restaurants in China.
Posted by: Madamemayhem (uppity wench) at June 29, 2025 05:10 PM

Yup. I noticed it was on tables in The Netherlands, too. Julia Child and Jacques Pepin had a running battle over the black pepper/white pepper question.

Posted by: RedMindBlueState at June 29, 2025 05:20 PM (Wnv9h)

154 >>> The second reason is that, until we declared our independence we weren’t American. We were British, and our cookbooks were British. Our cookbooks remained British, with likely a smattering from France and Italy among those literate in those languages, even after the war.

Don't the Dutch. And whatever it is that they eat.

Posted by: Itinerant Alley Butcher at June 29, 2025 05:21 PM (/lPRQ)

155 Pan fried turkey breast in white wine with herbs de provence. Turkey sandwiches with aged provolone.

Cooking chicken breast in white wine keeps them very moist and flavorful.

Posted by: Ben Had at June 29, 2025 05:21 PM (HFcKg)

156 I should add... in the never ending attempt to get my wife to eat more venison, I hit upon a formula that works.
VPB Venison, pork, beef. 1/3 each.
Works for everything from hot dogs, brats, summer sausage to taco meat, chili, etc.

Posted by: MkY at June 29, 2025 05:21 PM (mJefd)

157
Ben, no recent falls. He is functioning fine now. He needs to have cataract surgery so we are going to get that scheduled.

He is the most stubborn man. I got his injuries cleaned up.

Our oldest son came here to secretly check him out and said he is fine, he doesn't see any cognitive impairment.

Posted by: fourseasons at June 29, 2025 05:22 PM (3ek7K)

158 Books have been written about what we ate at the first thanksgiving. It’s interesting how the ‘classic’ thanksgiving menu bares little resemblance to what they probably actually ate. Some of what we eat today on t-day possibly have been there at the beginning, because the colonists had no way of making it.

Posted by: Elric the Bladiest Blade at June 29, 2025 05:22 PM (g0aAg)

159 Always liked dipping my chips in ketchup back when Wooworths gave you chips with their 35¢ hamburgers.
Approaching suppertime and all I got is leftover greek salad, and not enough for a full meal. Gotta scheme some.

Posted by: From about That Time at June 29, 2025 05:22 PM (n4GiU)

160 Don't the Dutch. And whatever it is that they eat.

Here's a page on the Dutch national dishes - none of which I've ever heard of before.

https://is.gd/naQbQ5

Posted by: Archimedes at June 29, 2025 05:23 PM (Riz8t)

161 Jack Straw,

I use it all the time. Good flavor and big timesaver.

My most recent model is a Traeger. It’s not been particularly reliable. My impression is that their quality has deteriorated since going public.

when this one wears out I’ll explore other brands. If you live in a cold weather area make sure you buy one that’s insulated. We use it all winter.

Posted by: Pete Bog at June 29, 2025 05:23 PM (tC7fD)

162 Here a Canadian Restaurant named "New York Fries" and their poutine menu.

Actually looks good.

https://tinyurl.com/mtjhhm9c

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 05:23 PM (jvJvP)

163 I want take out pizza tonight.

Posted by: toby928 at June 29, 2025 05:24 PM (jc0TO)

164 Don't [forget] the Dutch. And whatever it is that they eat.

Cookies, for one. And Amelia Simmons does title her cookie recipe “cookies”. Even in 1876 some cookbooks called cookies cakes.

Posted by: Stephen Price Blair at June 29, 2025 05:24 PM (olroh)

165 Anyone ever have a Cubano (classic Cuban pressed sandwich)? That is a glorious thing,

Once Casa Sin Problemas, GoA (Gulf of America) is set up, among my immediate to do items is to locate the perfect Cubano. I've had many fine examples over the years: Tampa, Ybor City, Largo, Miami and Sarasota. I may need to apply for a government grant...

Posted by: Joe Kidd at June 29, 2025 05:24 PM (bA75n)

166 I cooked python and coyote sausage yesterday on a flat grill

Posted by: Elric the Bladiest Blade at June 29, 2025 05:25 PM (g0aAg)

167 Cooking chicken breast in white wine keeps them very moist and flavorful.
Posted by: Ben Had at June 29, 2025 05:21 PM

I find myself brining a lot more these days, too.

Posted by: RedMindBlueState at June 29, 2025 05:25 PM (Wnv9h)

168 Elric, how was it?

Posted by: Ben Had at June 29, 2025 05:25 PM (HFcKg)

169 Anyone ever have a Cubano (classic Cuban pressed sandwich)? That is a glorious thing,

I have flown to Miami just because I was craving a good Cuban sandwich.

Posted by: Stephen Price Blair at June 29, 2025 05:26 PM (olroh)

170 Haven't had time to read all the comments to see if it's been said but to CBD: that roast chicken chips strike me as nearly analogous to BBQ flavored chips and I would absolutely buy them and likely eagerly chow down, right down to "Drinking the bag" to get the last chip dust.

Posted by: I still can't think of anything at June 29, 2025 05:28 PM (KXLqp)

171 RMBS, I get impatient so I just add the wine as the breasts are cooking.

Posted by: Ben Had at June 29, 2025 05:28 PM (HFcKg)

172 I just heard from "Jay Guevara's" wife that he passed away.

He was a fine man, and an impressive intellect.
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at June 29, 2025 03:55 PM (L5An7)

Well, damn. RIP, Sir. Your presence made this a better place.

Posted by: Additional Blond Agent, STEM Guy at June 29, 2025 05:28 PM (/HDaX)

173 Cooking chicken breast in white wine keeps them very moist and flavorful.
Posted by: Ben Had at June 29, 2025 05:21 PM

I find myself brining a lot more these days, too.
Posted by: RedMindBlueState at June 29, 2025 05:25 PM (Wnv9h)
——

You must brine chicken breast. Must. Not optional. It doesn’t take more than 45 minutes and it makes a noticeable improvement in texture and flavor. And it’s not just some stupid influencer faggot bullshit; there are chemical reasons why it makes the chicken taste better.

Posted by: Elric the Bladiest Blade at June 29, 2025 05:28 PM (g0aAg)

174
Cuban sandwiches are wonderful.

Posted by: fourseasons at June 29, 2025 05:28 PM (3ek7K)

175 Here is the place where we ate Friday.

https://tinyurl.com/bdcm3he2

Limited but delicious (and expensive) menu.

Posted by: toby928 at June 29, 2025 05:28 PM (jc0TO)

176 >>I use it all the time. Good flavor and big timesaver.

>>My most recent model is a Traeger. It’s not been particularly reliable. My impression is that their quality has deteriorated since going public.

Thanks. The offsets sound great but I doubt I would make the most of their capability.

I was at Home Depot yesterday and they are having a big sale on Traegers. But I'll take your advice and check out a bunch of brands and look for an insulated one. I would like to be able to use it year round.

Posted by: JackStraw at June 29, 2025 05:29 PM (viF8m)

177 Off to the salt mines
Have a great afternoon everyone

Posted by: Skip at June 29, 2025 05:29 PM (+qU29)

178 Elric, I would challenge you to a taste test on that.

Posted by: Ben Had at June 29, 2025 05:30 PM (HFcKg)

179
Skip,
I hope you are feeling better today.

Posted by: fourseasons at June 29, 2025 05:30 PM (3ek7K)

180 Steak tartare...

Posted by: MD_Mike at June 29, 2025 04:59 PM (9AGjP)

Just had it at a local place!

Tartare de bœuf à la provençale

Excellent. But most places make it just okay. You have to look for a good version.

Posted by: CharlieBrown'sDildo at June 29, 2025 05:32 PM (L5An7)

181 WTAF!?! What happened? I swear he was right here just a few days ago!
Posted by: Madamemayhem (uppity wench) at June 29, 2025 04:52 PM (2J/Lj)

The 6/20 Weekly Prayer List mentioned he was hospitalized with a brain bleed.

Posted by: Additional Blond Agent, STEM Guy at June 29, 2025 05:32 PM (/HDaX)

182 Homemade Manicotti tonight.

It's pretty darn good for a Scottish woman, but then again, she got taught by my Italian Grandma.

Posted by: Thomas Bender at June 29, 2025 05:32 PM (XV/Pl)

183 Elric, how was it?
Posted by: Ben Had at June 29, 2025 05:25 PM (HFcKg)
——

Was ok. Definitely a bit of an acquired taste.
Sadly, I probably over-cooked the sausages, as they were 170 internal when I took them off the heat.

Gonna try again on July 4th at lower temps. I also have bobcat and beaver sausage, and an alpaca shoulder roast.

Posted by: Elric the Bladiest Blade at June 29, 2025 05:33 PM (g0aAg)

184 Kwik Trip had an experimental run of "Roller Hot Dog" flavored chips a couple of months ago; they were odd, but not bad, surprisingly accurate on the odor & flavor ...

Posted by: sock_rat_eez at June 29, 2025 05:34 PM (Z5NUn)

185
No, I wasn't suggesting you needed to loss weight- only that he thinks that he needs to and that it is less of a pain to make this stuff for four days rather than every night

I have never made lasagna. Is that something a family member taught you?
Posted by: FenelonSpoke

==============

I understood that. I'm agreeing, it's a diet control thing, whatever your needs are (in my case, balance).

I took a cooking class and got a bunch of good Indian, Italian, and Chinese recipes. I had no idea lasagna is so easy until I made it.

Posted by: Blonde Morticia at June 29, 2025 05:34 PM (HuRzZ)

186 I've had some under-controlled experiments lately. I'm eating OK, but I burned some pork ribs in the dutch oven. I also tried smoking some beef ribs with mesquite before braising them in tomato sauce with basil and garlic. I wouldn't say it came out bad, but I can see why people don't do this.

Dogs don't mind about the burned pork ribs; they don't have to scrub out the oven.

Posted by: Bombadil at June 29, 2025 05:34 PM (MX0bI)

187 I was introduced to venison carpaccio and I believe I could eat my weight of that. Thank you. You know who you are.

Posted by: Ben Had at June 29, 2025 05:35 PM (HFcKg)

188 Posted by: Blonde Morticia at June 29, 2025 05:34 PM (HuRzZ)

I'll have to look for a recipe.

Posted by: FenelonSpoke at June 29, 2025 05:36 PM (2GCMq)

189 Jack,
I bought the Oklahoma Joe's pellet grill at Home Depot.
They sell medium priced stuff.
I don't spend thousands on grills.

Posted by: MkY at June 29, 2025 05:36 PM (mJefd)

190 Elric, one of my cousins used to do a wild game feed of lion, rattlesnake and some other things I have forgotten.

Posted by: Ben Had at June 29, 2025 05:38 PM (HFcKg)

191 Ben Had,

Smoke it for three to four hours then typically six to eight covered in foil in the warming drawer

Shred in all that juice. Going to make it for the Fourth.

Posted by: Pete Bog at June 29, 2025 05:38 PM (tC7fD)

192 Pete Bog, thank you. That warming drawer is a miracle.

Posted by: Ben Had at June 29, 2025 05:39 PM (HFcKg)

193 Brain bleed is definitely a thing in those of us over 29. Husbands cousin had 2 from a fall and a friend a minor one from face planting. Cousin is still recovering and friend is fine. A friend’s father died from one, ditto one of her clients. Our local hospital won’t deal with the potential of one, you fall and smack your head and it’s an automatic trip to the big city. Happened when hubby nec passed out and fell, they sent an ambulance from Missoula and not our local hospital system.

Posted by: neverenoughcaffeine at June 29, 2025 05:40 PM (2NHgQ)

194 I had made homemade bread last week, and I used it to make a croque monsieur breakfast. I French toasted the bread before assembling the rest of the sandwich.

Posted by: Advo at June 29, 2025 05:41 PM (jO4mz)

195 Wet brines are a waste of time and ingredients and make a mess. Dry brine is the way.

Posted by: weft cut-loop at June 29, 2025 05:42 PM (mlg/3)

196 Rumor has it that Chik Fil A chicken is brined in pickle juice.

Chick Fil A chicken tastes like it grew up with both parents.

Posted by: Pupster at June 29, 2025 05:42 PM (DuqHK)

197 Elric, one of my cousins used to do a wild game feed of lion, rattlesnake and some other things I have forgotten.
Posted by: Ben Had at June 29, 2025 05:38 PM (HFcKg)
——

I’ve had rattlesnake, I like it. But lion? I assume you mean mountain lion (cougar) and not African lion. I’ve heard that bobcat is similar to cougar. I only saw cougar once on a menu. I ordered it, but sadly they were out of it.

Posted by: Elric the Bladiest Blade at June 29, 2025 05:43 PM (g0aAg)

198 I assume you mean mountain lion (cougar) and not African lion. I’ve heard that bobcat is similar to cougar. I only saw cougar once on a menu. I ordered it, but sadly they were out of it.
Posted by: Elric the Bladiest Blade

In "Mountain Man" type books, they always insist the preferred meat was mountain lion, elk second, bear third

Posted by: MkY at June 29, 2025 05:44 PM (mJefd)

199 Here's a page on the Dutch national dishes - none of which I've ever heard of before.

https://is.gd/naQbQ5
Posted by: Archimedes
===

Stomppenballen...
Not sure I want to try that.

Posted by: Itinerant Alley Butcher at June 29, 2025 05:44 PM (/lPRQ)

200 I like to wet brine whole roasting chickens. It seems to make them more tender, and moister.

Posted by: Kindltot at June 29, 2025 05:45 PM (D7oie)

201 Brine washing turkeys is definitely the way.

Posted by: Boss Moss at June 29, 2025 05:47 PM (gRq6J)

202 I have flown to Miami just because I was craving a good Cuban sandwich.
Posted by: Stephen Price Blair at June 29, 2025 05:26 PM (olroh)
----

I wonder if that spate of hijackings to Havana back in the day was just a hankering for a decent Cuban sammie.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at June 29, 2025 05:47 PM (kpS4V)

203 In "Mountain Man" type books, they always insist the preferred meat was mountain lion, elk second, bear third
----------

I've heard bear is a very risky choice--apparently they carry a lot of diseases and you have to (over)cook the meat to hope to kill the pathogens?

Posted by: Crusader at June 29, 2025 05:47 PM (TN0g+)

204 Brine washing turkeys is definitely the way.
Posted by: Boss Moss

Do you have to put gloves on their tiny feet?

Posted by: weft cut-loop at June 29, 2025 05:47 PM (mlg/3)

205 Posted by: neverenoughcaffeine at June 29, 2025 05:40 PM (2NHgQ)

One of my Mom's ex-nun friends was near 80, lived alone and was falling all the time. It was horrible. She was always talking and checking in on her friends. Many 80 plus and living alone

I'll try to pick up that slack soon They appreciated me.

And I'll tell them not to eat poutine regularly. Large poutine. 1900 calories.

When I was in Ohio, one of my coworkers had a calorie counting book. That was fun to look through. Want to see how you are eating a day's worth of calories in one meal....

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 05:48 PM (jvJvP)

206 I have a charcoal Weber kettle that I use year-round for grilling and smoking. I’ve gotten pretty comfortable with controlling temperature and smoke with it. I have concerns with getting hot fires with a pellet grill.

If I was going to use a gas grill, I’d just cook inside.

Posted by: Advo at June 29, 2025 05:48 PM (jO4mz)

207 >>Jack,
I bought the Oklahoma Joe's pellet grill at Home Depot.
They sell medium priced stuff.
I don't spend thousands on grills.

I'm with you. I'm not looking for a long term relationship with a smoker, just something that works. The Oklahoma Joe's Highland gets good reviews and seems like it might fit the bill.

Posted by: JackStraw at June 29, 2025 05:49 PM (viF8m)

208 Using pickle brine (dill, not sweet) in place of part of the water when making rye bread is very tasty, and adding a teaspoon or so of dill seed enhances the effect.

Posted by: Frankie at June 29, 2025 05:51 PM (G1hiI)

209 >>>I cooked python and coyote sausage yesterday on a flat grill

Posted by: Elric the Bladiest Blade

>I've seen tourists do this in their RV with herds of antelope but is an expensive repair to the frontend, especially if they take out a headlamp.

Posted by: Rev. Wishbone at June 29, 2025 05:51 PM (ioEI6)

210 Chicken cooked in herbs, wine definitely
Chicken cooked with breading I soak in buttermilk overnight.

Posted by: Ben Had at June 29, 2025 05:51 PM (HFcKg)

211 The feet are gone where I shop. I mean all up in the cavity. It needs to be processed, salted.

Posted by: Boss Moss at June 29, 2025 05:51 PM (gRq6J)

212 Advo, yes you can get flare-ups if you don’t clean the grill regularly. That can also happen with a gas grill. We have a hot vac left over from when our lake cottage had a pelllet stove. Clean out the pellet container regularly and cover the tray that grease builds up on with aluminum foil which can easily be removed and disposed of. No fires..

Posted by: neverenoughcaffeine at June 29, 2025 05:52 PM (2NHgQ)

213 I've heard bear is a very risky choice--apparently they carry a lot of diseases and you have to (over)cook the meat to hope to kill the pathogens?
Posted by: Crusader

Stew is the way to go with bear.

Posted by: Itinerant Alley Butcher at June 29, 2025 05:53 PM (/lPRQ)

214 I bought the Oklahoma Joe's pellet grill at Home Depot.
They sell medium priced stuff.
I don't spend thousands on grills.

I'm with you. I'm not looking for a long term relationship with a smoker, just something that works. The Oklahoma Joe's Highland gets good reviews and seems like it might fit the bill.
Posted by: JackStraw at June 29, 2025 05:49 PM (viF8m)
——

Yes. There are some things I spend a lot of money on. Cars, vacations, racing, etc. Some things I do not. Grills are one of the things I do not. They only last for a few years before they get grody. I replace them at that point.

Posted by: Elric the Bladiest Blade at June 29, 2025 05:53 PM (g0aAg)

215 I still smoke in a cheap Brinkman electric smoker. My only knock on it is the lack of any kind of temp control. It goes to about 225/230 air temp in average weather and that's it. No way to turn it up in the dead of winter where it struggles to get above 210.

Posted by: toby928 at June 29, 2025 05:54 PM (jc0TO)

216 We used to drink 'Depth Charges' in college. A tall glass of Colt 45 with a shot glass of Seagram’s 7 dropped in. Nothing but the best.

And, as for Deep Fried Bacon Cheeseburger Corn Dogs, I'm in Love.

Posted by: javems at June 29, 2025 05:54 PM (8I4hW)

217 Around here a shot of tequila is dropped in a beer.

Posted by: Ben Had at June 29, 2025 05:57 PM (HFcKg)

218 >>>Stew is the way to go with bear.

Posted by: Itinerant Alley Butcher

>Bear is delicious like pork only a tad bit more greasy. Preparation is of paramount importance.

Posted by: Rev. Wishbone at June 29, 2025 05:57 PM (ioEI6)

219 210 Chicken cooked in herbs, wine definitely
Chicken cooked with breading I soak in buttermilk overnight.

Posted by: Ben Had at June 29, 2025 05:51 PM (HFcKg)

So, I took 2 trips in back-to-back months and now I'm trying to decide - do I use up open saltines, ritz crackers, or honeycomb cereal in an airfryed chicken breast strip tomorrow (why chicken breast - b/c I only used 1/2 my pack of chicken today). I have one sick kid, so I'm giving this thought b/c I'd never make it, but he'd love it...and one of these things will probably go stale if I don't cook with one...I admit honeycomb intrigues me, especially if I stick the cereal on with an egg/honey mix or an egg/honey/mustard mix (b/c I won't be having dairy)...but unlike the 1st 2, I don't know if honeycomb works...

Posted by: Nova Local at June 29, 2025 05:57 PM (tOcjL)

220 But I still have no idea what bay leaf actually brings to it.
Posted by: Madamemayhem (uppity wench)
====
Bay leaf is just a joke started by some long forgotten chef who passed without telling anyone he was joking.
We've been living with it ever since.

Posted by: From about That Time at June 29, 2025 05:58 PM (n4GiU)

221 Bear is delicious like pork only a tad bit more greasy. Preparation is of paramount importance.
Posted by: Rev. Wishbone

One of my nephews killed a bear coupla years ago. Wouldn't give me any meat, but I got loads of fat to render.
The BEST pastry!

Posted by: MkY at June 29, 2025 05:59 PM (mJefd)

222 220 But I still have no idea what bay leaf actually brings to it.
Posted by: Madamemayhem (uppity wench)
====
Bay leaf is just a joke started by some long forgotten chef who passed without telling anyone he was joking.
We've been living with it ever since.

Posted by: From about That Time at June 29, 2025 05:58 PM (n4GiU)

I don't use it or even own it. Whatever it brings, I've never missed it...or its cost once I stopped using it. You won't notice either.

Posted by: Nova Local at June 29, 2025 06:00 PM (tOcjL)

223 Elric, if you ever get a chance to try wildebeest, do it.

Posted by: Ben Had at June 29, 2025 06:00 PM (HFcKg)

224 223 Elric, if you ever get a chance to try wildebeest, do it.
Posted by: Ben Had at June 29, 2025 06:00 PM (HFcKg

They do kick.

Posted by: Eromero at June 29, 2025 06:01 PM (DXbAa)

225 wildebeest...that'd be a gnu taste...
(I'll see myself out)

Posted by: MkY at June 29, 2025 06:01 PM (mJefd)

226 I had Springbok carpacio in South Africa. Delicious.

Posted by: JackStraw at June 29, 2025 06:02 PM (viF8m)

227 Gotta clean up dinner - hopefully back before the end of the thread!

Posted by: Nova Local at June 29, 2025 06:03 PM (tOcjL)

228 JackStraw, this was made with NZ red deer.

Posted by: Ben Had at June 29, 2025 06:03 PM (HFcKg)

229 Looking forward to spending a few days in Paris this September. Besides the food I am looking forward to seeing a friend or two. See the Eiffel Tower sparkling in the night and maybe take a gander at Jim Morrison's grave. Then off to London!!
Posted by: Scuba_Dude
-------------
Fun trip. Enjoy!

Posted by: scampydog at June 29, 2025 06:05 PM (41CYW)

230 I didn't know cougar tastes good.
Another thing I can hold over my cat.

Posted by: From about That Time at June 29, 2025 06:05 PM (n4GiU)

231 But I still have no idea what bay leaf actually brings to it.
Posted by: Madamemayhem (uppity

They make it smell good, but also add a bit of a minty note. If you use them in a pressure cooker, you have to be careful because that little minty note can quickly turn into a very distinct Vicks vapo rub flavor.

Posted by: Piper at June 29, 2025 06:05 PM (p4NUW)

232 If you all are talking big game, I am a runner. Not for a bit but soon. I don't keep track of things or that crap. I'd just run.

In myanimal bodies. neighborhood was a house with a small sign "Taxidermy."

How could you not be curious?

And I'm in a farming community, and would run 2.5 hours or so, town to town. And I'd see occassional animal corpses.

I went to the house one day and told him I always thought of him when I saw animal corpses. He invited me in and showed me around for about 45 minutes. Talented guy. I learned a lot that day. Very cool.

Oh, a surprisingly dangerous animal! Are warthogs the pigs with tusks? The taxidermist told me they would gouge the legs, sever veins and you just lost your life to a freaking pig.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 06:06 PM (jvJvP)

233 125 "Isn't brining chicken in pickle juice the thing with Chick-fil-A?"

I heard that, too. I tried an alleged copycat recipe that followed that method. Maybe the kind of pickle brine or the concentration matters, but it didn't work for me.
Posted by: Art Rondelet of Malmsey at June 29, 2025 05:02 PM (FEVMW)

My method of grilling/smoking pork ribs includes rubbing a 50-50 combination of pickle juice and BBQ sauce on aluminum sheets in which I wrap the ribs before returning them to the heat. About an hour later, remove the ribs from the foil, being careful not to lose the rendered fat/meat juices. Add about 1/3 to 1/2 bottle of BBQ sauce to the juices and glaze the ribs with this. Let them cook/smoke about another hour, then serve..

Posted by: Joe Kidd at June 29, 2025 06:06 PM (bA75n)

234 Mariners win!

Three game series in TX, all three games went to extra innings. M’s take the series 2-1.

Now. The Astros need to go on a losing streak.

Posted by: nurse ratched at June 29, 2025 06:07 PM (mT+6a)

235 Looking forward to spending a few days in Paris this September. Besides the food I am looking forward to seeing a friend or two. See the Eiffel Tower sparkling in the night and maybe take a gander at Jim Morrison's grave. Then off to London!!
Posted by: Scuba_Dude

Just be careful, friend! Paris is not what it used to be. London was always crazy to me! 😂

Posted by: Piper at June 29, 2025 06:07 PM (p4NUW)

236 Hot ham and cheese andwich… not bad , with dill puckles.

Posted by: tubal at June 29, 2025 06:07 PM (PCK5/)

237 I made wildebeest bourguignon with some stew meat I had and it was outstanding.

Posted by: Ben Had at June 29, 2025 06:07 PM (HFcKg)

238 Anyone ever have a Cubano (classic Cuban pressed sandwich)? That is a glorious thing
----------
So darned good. Several per year.
And pickles - love them, and anything with vinegar.

Posted by: scampydog at June 29, 2025 06:08 PM (41CYW)

239 The taxidermist told me they would gouge the legs, sever veins and you just lost your life to a freaking pig.
Posted by: Stateless BUT NOT HOMELESS MAYBE..

Never seen Ole Yeller, have you?

Posted by: MkY at June 29, 2025 06:08 PM (mJefd)

240 Heck, in Wizard of Oz the Cowardly Lion character nearly fainted when Dorothy almost feel into the pigpen.

Posted by: MkY at June 29, 2025 06:09 PM (mJefd)

241 Pretty sure I have told y’all this before, but if you add a fried egg to a Croque Monsieur, it’s a Croque Madame.

Posted by: Piper at June 29, 2025 06:10 PM (p4NUW)

242 Peanut butter and strawberry sammiches for supper.

And all day drinking and a minor sunburn.

Life is good.

Posted by: Tonypete at June 29, 2025 06:11 PM (H7X8V)

243 >>JackStraw, this was made with NZ red deer.

Sounds yummy.

Posted by: JackStraw at June 29, 2025 06:11 PM (viF8m)

244 >>>Are warthogs the pigs with tusks?

>Warthogs are the pigs that host on The View. Sweathogs if they tip the scale 150lbs.

Posted by: Rev. Wishbone at June 29, 2025 06:13 PM (ioEI6)

245 239 The taxidermist told me they would gouge the legs, sever veins and you just lost your life to a freaking pig.
Posted by: Stateless BUT NOT HOMELESS MAYBE..

Never seen Ole Yeller, have you?

Posted by: MkY at June 29, 2025 06:08 PM (mJefd)

Never saw that.
Probably should.

I am taking care of a dog. Making him comfortable.

And keeping this food thread, the dog and cat are getting Kirkland canned chicken. That went over well.

Posted by: Stateless BUT NOT HOMELESS MAYBE.. 52% - mental state clawing up from 10%, shit happened, clawing ba at June 29, 2025 06:13 PM (jvJvP)

246 Having some leftover smoked salmon fettuccini for dinner tonight.

Son#1 smoked the fish. Pretty good!

Posted by: nurse ratched at June 29, 2025 06:14 PM (mT+6a)

247 Ben Had,

I stole the carpaccio recipe from a TV show called “Farming the Wild”. The presenter is a chef in England with several very good restaurants that feature wild game.

Most of the show is about cooking the game procured in the first ten minutes. We’ve used several recipes. They are posted on his website.

Posted by: Pete Bog at June 29, 2025 06:16 PM (tC7fD)

248 We have California Bay Laurel that grows here, the leaves have an almost grape-skin smell to them. You can use them in place of bay from the store, but it is pretty strong, so you have to be careful about it.

One of the odd seasonings I use for pickled stuffs is currant leaves. It has a nice flavor to it, and supposedly it helps keep the pickling veggies firmer.

Among other t hings I pickle the pods from bolted radishes, in a touch of sugar, coriander, and currant leaves boiled in white vinegar, and poured over the pods.

Posted by: Kindltot at June 29, 2025 06:17 PM (D7oie)

249 I was taught to remove the bay leaf before serving.

Posted by: Boss Moss at June 29, 2025 06:18 PM (gRq6J)

250 I was taught to remove the bay leaf before serving.
Posted by: Boss Moss at June 29, 2025 06:18 PM (gRq6J)

Mom's practice was to declare the kid that found the bay leave to have won for the dinner.

Posted by: Kindltot at June 29, 2025 06:18 PM (D7oie)

251 Having some leftover smoked salmon fettuccini for dinner tonight.

Son#1 smoked the fish. Pretty good!
Posted by: nurse ratched at June 29, 2025 06:14 PM

Om, nom, nom! I love smoked fish.

Posted by: RedMindBlueState at June 29, 2025 06:18 PM (Wnv9h)

252 I am going to stuff chicken breast with asparagus and prosciutto, I believe. I have arugula, will serve that on the side with a lemon vinaigrette.

Posted by: Piper at June 29, 2025 06:19 PM (pZEOD)

253 cherries are coming into season, and I am going to get another 20 lbs for canning. The small ones that don't pit well I cook down, and separate the pits in the food mill, and I make jam from the pulp.
I use a standard recipe from the pectin box, and I add in vanilla. It is wonderful.

Posted by: Kindltot at June 29, 2025 06:20 PM (D7oie)

254 Smoked trout, oh my.

Posted by: Ben Had at June 29, 2025 06:21 PM (HFcKg)

255 I was taught to remove the bay leaf before serving.
Posted by: Boss Moss

In Thai food, you leave* the whole tree in.

Posted by: weft cut-loop at June 29, 2025 06:21 PM (mlg/3)

256 Om, nom, nom! I love smoked fish.
Posted by: RedMindBlueState

Me too!
Smoked black cod is to die for.

And you don’t need anything fancy. I swear the stuff my ex husband smoked with his Little Chief smoker was just as good as the treager. You can smoke bigger slabs of stuff in a traeger though.

Posted by: nurse ratched at June 29, 2025 06:22 PM (L5lT6)

257 How do you keep them lit?

Posted by: Boss Moss at June 29, 2025 06:23 PM (gRq6J)

258 And you don’t need anything fancy. I swear the stuff my ex husband smoked with his Little Chief smoker was just as good as the treager. You can smoke bigger slabs of stuff in a traeger though.
Posted by: nurse ratched at June 29, 2025 06:22 PM

Last time I went fishing off of Beverly, I caught a crap ton of mackerel. They were soon good smoked.

Posted by: RedMindBlueState at June 29, 2025 06:24 PM (Wnv9h)

259 182 Homemade Manicotti tonight.

It's pretty darn good for a Scottish woman, but then again, she got taught by my Italian Grandma.
Posted by: Thomas Bender at June 29, 2025 05:32 PM (XV/Pl

Mom's manicotti was highly regarded in the family, and the family was very competitive when it came to Italian cuisine. She made the crepes from scratch: just eggs and flour. Her primary tool was a simple crepe pan, but one year I got her an electric one as a Christmas present, and she never went back to the stovetop. Probably due to the nonstick surface, she used less oil, resulting in a lighter crepe. Like I said, highly regarded...

Posted by: Joe Kidd at June 29, 2025 06:24 PM (bA75n)

260 How do you keep them lit?
Posted by: Boss Moss at June 29, 2025 06:23 PM

Blowtorch. Duh.

Posted by: RedMindBlueState at June 29, 2025 06:24 PM (Wnv9h)

261 dang it, now I'm hangry......

Posted by: ZooomZooom (R) at June 29, 2025 06:26 PM (P8bzT)

262 AZdeplorable, makes the best smoked cheeses you will ever taste

Posted by: Ben Had at June 29, 2025 06:26 PM (HFcKg)

263 Smoked mackerel is bomb. So is smoked halibut.

And smoked cod roe.

Posted by: nurse ratched at June 29, 2025 06:27 PM (wk95c)

264 You remember the crap fish they served in the school lunch program? Maybe that was carp fish.

Posted by: Boss Moss at June 29, 2025 06:28 PM (gRq6J)

265 Sometimes I smoke fish just for the halibut.

Posted by: Boss Moss at June 29, 2025 06:28 PM (gRq6J)

266
I'm guessing Piper's fashion pictures tonight will be of the Bozo's wedding will be of the whores whose boobs are on display.

The guys will love that.

Posted by: fourseasons at June 29, 2025 06:31 PM (3ek7K)

267 If you must smoke.
Smoke salmon

https://tinyurl.com/2sbu6btp

Posted by: nurse ratched at June 29, 2025 06:32 PM (wk95c)

268 nurse, I'm curious about the smoked halibut. It is my favorite fish.

Posted by: Ben Had at June 29, 2025 06:32 PM (HFcKg)

269 266
I'm guessing Piper's fashion pictures tonight will be of the Bozo's wedding will be of the whores whose boobs are on display.

The guys will love that.
Posted by: fourseasons at June 29, 2025 06:31 PM (3ek7K)

Not really!

Posted by: Piper at June 29, 2025 06:33 PM (pZEOD)

270 Smoked kokanee is definitely a fine treat if you like salmon. We bring hope lbs. of it whenever we take a fishing trip to Idaho.

Posted by: Rev. Wishbone at June 29, 2025 06:33 PM (ioEI6)

271 Multiple firefighters shot when responding to a wildfire in Idaho. Looks like it was set intentionally to ambush the firefighters. Ongoing.

https://tinyurl.com/46cafpw4

Posted by: IrishEi at June 29, 2025 06:35 PM (3ImbR)

272
Now. The Astros need to go on a losing streak.
Posted by: nurse ratched at June 29, 2025 06:07 PM (mT+6a)

Three game set with the Rockies starting Tuesday. That should finish them off.

Really, the 'Stros have been surprising. Every year in March, it's "Houston's dynasty is ending." Their starting rotation consists of Brown, Valdez and three or four guys off the street. Alvarez has been out. But they keep winning. Cam Smith has become great.

Posted by: Hadrian the Seventh at June 29, 2025 06:35 PM (/HVsR)

273
They also have a better record than the Yankees. Nyuk, nyuk.

Posted by: Hadrian the Seventh at June 29, 2025 06:36 PM (/HVsR)

274 Who does that?

Posted by: Boss Moss at June 29, 2025 06:37 PM (gRq6J)

275 Ben Had

Smoked halibut is sublime.

Lemme see what I can do.

Posted by: nurse ratched at June 29, 2025 06:37 PM (wk95c)

276 Cracker Barrels rainbow trout is good.

Posted by: Boss Moss at June 29, 2025 06:39 PM (gRq6J)

277 Prayers for comfort of Jay Guevara's family. May he rest in peace. 🕯️

Posted by: L - No nic, another fine day at June 29, 2025 06:39 PM (NFX2v)

278 nurse, you do too much already.

Posted by: Ben Had at June 29, 2025 06:40 PM (HFcKg)

279 I'm with you. I'm not looking for a long term relationship with a smoker, just something that works. The Oklahoma Joe's Highland gets good reviews and seems like it might fit the bill.
Posted by: JackStraw at June 29, 2025 05:49 PM (viF8m)

I've had my New Braunfels offset smoker for over twenty-five years. I can watch the smoke coming out of the chimney and know the temperature of the smoke chamber within 10 degrees, which is good, because I lost the thermometer about fifteen years ago..

Friend of mine use to work at a food bank and someone had given him a 20lb bag of Traeger pellets. Yesterday I laid some tree bark over the coals and threw a few handfuls of pellets in. Nice smoke and

Posted by: Joe Kidd at June 29, 2025 06:40 PM (bA75n)

280
Boss,

Assholes. It is very dry here in Wyoming and probably Idaho. When it is dry here the threat of wildfires is always on our minds.

Posted by: fourseasons at June 29, 2025 06:41 PM (3ek7K)

281 Spinning the Wheel o' Perp now

@Breaking911 1m
BREAKING: Multiple firefighters shot in apparent ambush while responding to brush fire in Coeur d’Alene, Idaho, local media reports; suspect at large

Posted by: weft cut-loop at June 29, 2025 06:41 PM (mlg/3)

282 Croque Monsieur? Sounds suspicious. I can't imagine this standing a chance against a proper New Mexico Gordita shoved out of a food truck window, trap house style.

Posted by: Alteria Pilgram - My President has convictions. at June 29, 2025 06:41 PM (wROxa)

283 277 Prayers for comfort of Jay Guevara's family. May he rest in peace. 🕯️
Posted by: L - No nic, another fine day at June 29, 2025 06:39 PM (NFX2v)

Just saw this, I am so sorry to learn he passed. Prayers for his family.

Posted by: Piper at June 29, 2025 06:42 PM (pRpzT)

284 Local place here does a Cubano torta. It is more than even I can eat.

Posted by: Ben Had at June 29, 2025 06:42 PM (HFcKg)

285 ...Yesterday I laid some tree bark over the coals and threw a few handfuls of pellets in. Nice smoke and easy to maintain. (Sorry, copy/paste fail)

Posted by: Joe Kidd at June 29, 2025 06:43 PM (bA75n)

286 Breaking911 1m
BREAKING: Multiple firefighters shot in apparent ambush while responding to brush fire in Coeur d’Alene, Idaho, local media reports; suspect at large
Posted by: weft cut-loop

CDA turned into California NE about 20
Years ago. Californicators ruin everyrhing.

Posted by: nurse ratched at June 29, 2025 06:43 PM (mT+6a)

287 Couer d'Alene is a City.

Posted by: Boss Moss at June 29, 2025 06:44 PM (gRq6J)

288 IrishEi. Couer d’elene. Lovely area. Hope they shoot this nut ball’s ass and soon.

Posted by: neverenoughcaffeine at June 29, 2025 06:45 PM (2NHgQ)

289 CDA turned into California NE about 20
Years ago. Californicators ruin everything.
Posted by: nurse ratched

Seconded.

Posted by: Alteria Pilgram - My President has convictions. at June 29, 2025 06:45 PM (wROxa)

290 Joe Kidd, can I send you some mesquite? I have a surfeit.

Posted by: Ben Had at June 29, 2025 06:45 PM (HFcKg)

291 Median house prices are like $400,000.

Posted by: Boss Moss at June 29, 2025 06:46 PM (gRq6J)

292 @259

>>Like I said, highly regarded...

All this talk about Italian food has got me hungry for some Italian food, and I'm eating Italian Food right now.

Posted by: Thomas Bender at June 29, 2025 06:46 PM (XV/Pl)

293 Couer d’elene. Lovely area. Hope they shoot this nut ball’s ass and soon.
Posted by: neverenoughcaffeine at June 29, 2025 06:45 PM (2NHgQ)
~~~~~

Me too. Just plain sick.

Posted by: IrishEi at June 29, 2025 06:47 PM (3ImbR)

294 Now you’ve done it, I want a Cuban Sandwich!
After a lifetime in South Florida and the Keys then moving to north Florida, it’s what I miss the most. you can’t make a good Cuban sandwich without authentic Cuban bread. I’ve tried and failed. Numerous times

Posted by: mdk at June 29, 2025 06:47 PM (O/etW)

295
Oldest son works for the Forest Service here in Wyoming . When he is called out for wildfires it is a terrible worrying time for our family.

People who start the wildfires should be shot.

Posted by: fourseasons at June 29, 2025 06:48 PM (3ek7K)

296 The Last Rodeo. I wonder if that's good?

Posted by: Boss Moss at June 29, 2025 06:48 PM (gRq6J)

297 283. Just saw this, I am so sorry to learn he passed. Prayers for his family.
Posted by: Piper

Yes, CBD posted.

Whatever he wrote was worth attention.
So sad; another big loss to the Horde this year.

Posted by: L - No nic, another fine day at June 29, 2025 06:50 PM (NFX2v)

298 Median house prices are like $400,000.
Posted by: Boss Moss

Just one example of the cost of California distorted real estate prices due to catastrophic regulation propped up in part by the SALT sections. When Californians cash out and move to cost efficient markets they do nothing but drive up prices and the locals out. Prescott, AZ is another example. So far New Mexico is reasonably unaffected because it is a 2.5 world country. This will not last forever.

Posted by: Alteria Pilgram - My President has convictions. at June 29, 2025 06:51 PM (wROxa)

299 290 Joe Kidd, can I send you some mesquite? I have a surfeit.
Posted by: Ben Had at June 29, 2025 06:45 PM (HFcKg)

A surfeit of mesquite? Your wood pile is replete?

Posted by: Joe Kidd at June 29, 2025 06:51 PM (bA75n)

300 nurse, I'm curious about the smoked halibut. It is my favorite fish.

I'll have the dead unjugged rabbit fish.

Posted by: Additional Blond Agent, STEM Guy at June 29, 2025 06:52 PM (/HDaX)

301 CBD, thank you for another wonderful food thread. I come away inspired for the coming week.

Posted by: Ben Had at June 29, 2025 06:53 PM (HFcKg)

302 I know nothing about fashion but appreciate Piper's commentary and contributions. I probably won't be up for later threads so here is my contribution for a elegant and modest dress and a nice outfit for a summer wedding:

https://tinyurl.com/2vkjs8vz

Posted by: FenelonSpoke at June 29, 2025 06:54 PM (2GCMq)

303 Nurse,

The little chief smoker is great. I still use mine to smoke fish.

Posted by: Pete Bog at June 29, 2025 06:55 PM (tC7fD)

304 Actually, the title of Firefighter Sniper would be pretty bad ass.

Posted by: weft cut-loop at June 29, 2025 06:57 PM (mlg/3)

305 Fen. Thanks for that link, I scrolled through and there are many great dresses. Loved the Amish ones.

Posted by: neverenoughcaffeine at June 29, 2025 06:59 PM (2NHgQ)

306
Classy and modesty have disappeared in the world.

Posted by: fourseasons at June 29, 2025 07:00 PM (3ek7K)

307 Gun thread up.

Posted by: neverenoughcaffeine at June 29, 2025 07:01 PM (2NHgQ)

308 Best Cuban sandwiches are in Tampa.
But I haven't been to Havana and won't be until it is liberated from Communists and Trudeaus.

What about Belgian fries with mayonnaise?
Yeah, I tried it and I liked it.

Posted by: Beaver at June 29, 2025 10:28 PM (tCdjd)

309 Advo, yes you can get flare-ups if you don’t clean the grill regularly. That can also happen with a gas grill. We have a hot vac left over from when our lake cottage had a pelllet stove. Clean out the pellet container regularly and cover the tray that grease builds up on with aluminum foil which can easily be removed and disposed of. No fires..
Posted by: neverenoughcaffeine at June 29, 2025 05:52 PM (2NHgQ)

I wasn’t clear enough with my post. I have concerns about pellet grills not getting hot enough. I can make a ripping hot bed of coals, but I think pellet grills will automatically stop at high temperatures.

Posted by: Advo at June 30, 2025 12:35 PM (jO4mz)

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