Food Thread: Puttering And Popcorn!

One of the pleasures of cooking is the relaxed pace of a home-cooked meal. Oh, I'm not talking about the frenetic meals that provide little besides fuel and a cursory check that the brats are still alive. You know, the ones that are scheduled between homework and band practice and baseball and picking up the car from the shop and getting that last load of laundry put away.

No... I am talking about the meals with good friends on a lovely and relaxed weekend, or the last evening of a vacation (or even an impromptu breakfast of savory French Toast with salt and butter).

The Roasted Chicken With Leeks and Butter-Sautéed Carrots that you see above was the delicious result of just such an event. And even better, it included shopping for the ingredients!

There are very few things better than puttering around the kitchen with friends, glasses of wine, sharp knives, and no real plan.

But it worked out marvelously, especially since the food really was good. As many of you know, my mantra when entertaining or being entertained is that the real pleasure is the company, and if the food is good? What a wonderful bonus!

We did forget to open the champagne, so there will need to be a reprise of this meal...

******
A commenter (or reader) I will call "KM" sent me this link to a restaurant in Prague that he enjoyed. He directed my attention to the venison tenderloin tartare. Garden's looks like a fun place, and the menu is right up my alley!

The Czech Republic is on my short list of places to visit, not least because I have been assured that the food is quite good,and this menu doesn't disappoint!

******
Speaking of tartare...it's a wonderful dish, and why beef tartare is not more popular in the United States is beyond me. A fair number of the readers of this august website eat their steak bloody rare, which is essentially raw. And many of you will happily guzzle down raw oysters and clams and ... shudder ... raw broccoli. Yet you draw the line at steak tartare?

That's just weird.

If you are extremely concerned with food-borne illness, then there are ways to mitigate it. For instance, just use a very sharp knife and shave off the outer layer of the beef you are using. And of course buy it from a reputable place...nothing off the back of a truck!

Here is a solid recipe from Alton Brown, although there are dozens of different ways to do it, so don't think this is the gold standard. Here in France I have seen at least four different preparations, and I am torn between the classic, and the "Provencal" version.

Go for it! You know you want to, even if it is just to gross out your kids.

******
Well, this is a strange one. I know that people eat carnivores, but for reasons I can't fully articulate, they just don't appeal to me. And isn't that silly? I eat all sorts of fish, and they are carnovires, so why not terrestrial ones?

This is from regular commenter "Elric Blade!"

It's my July 4th menu. Roast alpaca, coyote, bobcat, python, and beaver. Who doesn't like beaver?

******

******

******
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 04:04 PM

Comments

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1 Bang

Posted by: Eromero at July 06, 2025 04:06 PM (jgmnb)

2 ÉPONGE!!!

Posted by: Helena Handbasket at July 06, 2025 04:06 PM (ULPxl)

3 ST.

Posted by: Boss Moss at July 06, 2025 04:06 PM (ximIT)

4 So, bought brats this week, and forgot buns...decided to make a cross between bangers and mash and a chicago dog the way The Bear might make it.

Made mashed potatoes. Carmelized a ton of onions and set aside. Grilled brats and then sauteed them in a 12oz beer, cooking it down 3/4 and then adding 1/3 of the onions as a I finished it down to a glaze. Then cooked chopped cabbage in olive oil and added chopped spinach and a 1/3 jar pickled banana peppers (2-2-2 ratio of cabbage to spinach to peppers), and a 1/3 of the finished onions with salt and a ton of black pepper and then some Dijon mustard to taste. Served it by slicing the brats and laying them on a bed of the potato and topping with the greens mixture and then the rest of the onions. Spouse said I could serve this every day of the year, and I could charge $40/plate around here for it. I could have done better - the beer was reduced a touch more than I liked, but it was a very, very good offhand cook.

So, if you are avoiding bread, well, take brats to the next level on potato...

Posted by: Nova Local at July 06, 2025 04:10 PM (tOcjL)

5 I was shopping at H-Mart this week because I was making beef lo-mein. It struck me that at least half of the clientele were white or black, and the people at checkout were Hispanic. America is the place where specific ethnic cuisines are added to the world's food heritage.

Posted by: Archimedes at July 06, 2025 04:10 PM (Riz8t)

6 I would have been first but I didn't think of French until it was too late.

Posted by: Helena Handbasket at July 06, 2025 04:11 PM (ULPxl)

7 Speaking of tartare...it's a wonderful dish, and why beef tartare is not more popular in the United States is beyond me.

--

You know why

Posted by: vmom deport deport deport at July 06, 2025 04:11 PM (eZ5tL)

8 I was shopping at H-Mart this week because I was making beef lo-mein. It struck me that at least half of the clientele were white or black, and the people at checkout were Hispanic. America is the place where specific ethnic cuisines are added to the world's food heritage.
Posted by: Archimedes at July 06, 2025 04:10 PM

I love H-Mart.

Posted by: RedMindBlueState at July 06, 2025 04:12 PM (Wnv9h)

9 Bring me a Bucket !!!!!!!!!!!!

Posted by: Mr. Creosote at July 06, 2025 04:12 PM (aKoaI)

10
I've been told this thread is an escape from reality.

Posted by: Hadrian the Seventh at July 06, 2025 04:13 PM (/HVsR)

11 popping grain.
https://is.gd/vcGRl9!

Posted by: AZ deplorable moron at July 06, 2025 04:13 PM (UHDLN)

12 >>> 7 Speaking of tartare...it's a wonderful dish, and why beef tartare is not more popular in the United States is beyond me.

--

You know why
Posted by: vmom deport deport deport at July 06, 2025 04:11 PM (eZ5tL)

We are Americans, and we love playing with fire.

Posted by: Helena Handbasket at July 06, 2025 04:13 PM (ULPxl)

13 Bring me a Bucket !!!!!!!!!!!!
Posted by: Mr. Creosote at July 06, 2025 04:12 PM

And, perhaps, a hose...

Posted by: RedMindBlueState at July 06, 2025 04:14 PM (Wnv9h)

14 "Speaking of tartare...it's a wonderful dish, and why beef tartare is not more popular in the United States is beyond me. A fair number of the readers of this august website eat their steak bloody rare, which is essentially raw. And many of you will happily guzzle down raw oysters and clams and ... shudder ... raw broccoli. Yet you draw the line at steak tartare?"

Love steak tartare, but won't make it. But I do cook steak rare. You have to be careful of bacterial growth on meat, and the only place you need to care on steak is the outside - it doesn't grow inside...so searing and serving is safe. I don't know enough to buy and keep steak (I'd assume you'd need to make it asap) so I could avoid that outside bacterial growth problem for true rawness...but restaurants do, so I trust them...

Posted by: Nova Local at July 06, 2025 04:14 PM (tOcjL)

15 Is that a plate of dark chocolate cookies, or hamburgers pulled from a house fire?

Posted by: Dash my lace wigs! at July 06, 2025 04:14 PM (h7ZuX)

16 It's my July 4th menu. Roast alpaca, coyote, bobcat, python, and beaver.�

Who doesn't like beaver?�

Snapper is Good also !!!!!!!!!!

Posted by: Bill Clinton at July 06, 2025 04:14 PM (q/j2W)

17 5 I was shopping at H-Mart this week because I was making beef lo-mein. It struck me that at least half of the clientele were white or black, and the people at checkout were Hispanic. America is the place where specific ethnic cuisines are added to the world's food heritage.

Posted by: Archimedes at July 06, 2025 04:10 PM (Riz8t)

I went there yesterday for the fresh noodles on sale, too...and I've got lo mein on my meal plan, too, but probably not beef. Mine is likely gonna be veg or chicken...budgets...sigh...

Posted by: Nova Local at July 06, 2025 04:15 PM (tOcjL)

18 I don't know enough to buy and keep steak (I'd assume you'd need to make it asap) so I could avoid that outside bacterial growth problem for true rawness...but restaurants do, so I trust them...

You have much more trust in your fellow man than I do.

Posted by: Archimedes at July 06, 2025 04:15 PM (Riz8t)

19 15 Is that a plate of dark chocolate cookies, or hamburgers pulled from a house fire?

No, they are Hamburgers from Chucky Schumer 4th of July BBQ.........

Posted by: Ferd Berfall at July 06, 2025 04:16 PM (q/j2W)

20 Is hockey a thing in France? What's with the plate of blackened pucks?

Posted by: Rev. Wishbone at July 06, 2025 04:16 PM (QnXVi)

21 Is that a plate of dark chocolate cookies, or hamburgers pulled from a house fire?
Posted by: Dash my lace wigs!

Burgers cooked by Schumer.

Posted by: AZ deplorable moron at July 06, 2025 04:17 PM (UHDLN)

22 We did forget to open the champagne, so there will need to be a reprise of this meal...

You will open it the traditional way, with a saber, oui?

Weasel might loan you his katana, if you ask nicely.

Posted by: Duncanthrax at July 06, 2025 04:17 PM (0sNs1)

23
Speaking of tartare...it's a wonderful dish, and why beef tartare is not more popular in the United States is beyond me.

_________

Because every normal, red-blooded American male wants to slap a steak on a grill, see the smoke and smell the aroma of burning meat and dripping fat. And every normal, red-blooded American girl loves her man doing it.

Posted by: Hadrian the Seventh at July 06, 2025 04:17 PM (/HVsR)

24 I went there yesterday for the fresh noodles on sale, too...and I've got lo mein on my meal plan, too, but probably not beef. Mine is likely gonna be veg or chicken...budgets...sigh...

I always find myself buying large quantities of vegs that you can't get at regular grocery stores, and by the time I've done that, the budget is busted anyway.

Posted by: Archimedes at July 06, 2025 04:17 PM (Riz8t)

25 18 I don't know enough to buy and keep steak (I'd assume you'd need to make it asap) so I could avoid that outside bacterial growth problem for true rawness...but restaurants do, so I trust them...

You have much more trust in your fellow man than I do.

Posted by: Archimedes at July 06, 2025 04:15 PM (Riz8t)

I'm not a scientist, I'm a cook. With a packed fridge and limited cooking appliances. I assume anyone serving this likes to avoid the bad press getting a bunch of people sick would bring - I mean, I don't order this from el-cheapo. It's gotta be a certain level of restaurant...

Posted by: Nova Local at July 06, 2025 04:17 PM (tOcjL)

26 Posted by: Ferd Berfall

Horde mind is real!

Posted by: AZ deplorable moron at July 06, 2025 04:18 PM (UHDLN)

27 Is there a recipe to go with the charcoal doggie treats?

Posted by: Ben Had at July 06, 2025 04:18 PM (HFcKg)

28 Heads up.

@Breaking911 4m
URGENT: Officials in Texas warn of "another wall of water coming down" the Guadalupe river toward Kerrville1

Posted by: weft cut-loop at July 06, 2025 04:19 PM (mlg/3)

29
Cooked a pot of chicken soup today. Disaster. Too thick. Too many veggies. Too much garlic and spices.

Posted by: Hadrian the Seventh at July 06, 2025 04:19 PM (/HVsR)

30 I saw a beef heart at the local farm store. Grok says braising is best. Have any of youse had beef heart?
Wife likes tongue and cheek

Posted by: Accomack at July 06, 2025 04:20 PM (tLPHV)

31 I see you guys mention H-Mart a lot--figured it was a regional grocery chain. I just looked it up--pretty sure we don't have any of those in my area.

Posted by: Dash my lace wigs! at July 06, 2025 04:20 PM (h7ZuX)

32 Puffed Rice

Posted by: Itinerant Alley Butcher at July 06, 2025 04:20 PM (/lPRQ)

33 Is there a recipe to go with the charcoal doggie treats?
Posted by: Ben Had at July 06, 2025 04:18 PM

Those were my second attempt at burgers, after all those Deplorables denigrated my first.

Posted by: Charles "Chuck" Schumer (D-NY) at July 06, 2025 04:20 PM (0sNs1)

34 The Mr Bean episode of his eating steak tartare is hilarious.

Posted by: not mr bean or his friend at July 06, 2025 04:21 PM (XSpKf)

35 24 I went there yesterday for the fresh noodles on sale, too...and I've got lo mein on my meal plan, too, but probably not beef. Mine is likely gonna be veg or chicken...budgets...sigh...

I always find myself buying large quantities of vegs that you can't get at regular grocery stores, and by the time I've done that, the budget is busted anyway.

Posted by: Archimedes at July 06, 2025 04:17 PM (Riz8t)

See, I do that and walk out for under $100 every time. I got the baby bok choy, baby pea shoots (spouse loved these today), carrots, and green onions (with some leftover spinach) planned for a pork stir fry tomorrow...figure lo mein might have anything left and then I also have green beans and bell peppers (which aren't gonna be used tomorrow)...

I go to HMart when my fruit and veg drawer gets low...I did splurge on the Korean marinated pork, the dumpling bag, and the fresh noodles (and the oyster sauce I needed) - but it's normally a 75% produce run every time...it's how to keep it cheap. They put a bunch of produce on sale and hope you pay for all the other expensive stuff around...

Posted by: Nova Local at July 06, 2025 04:21 PM (tOcjL)

36 Too much garlic
Posted by: Hadrian the Seventh
What the ... are you babbling about?

Posted by: AZ deplorable moron at July 06, 2025 04:21 PM (UHDLN)

37 Wife likes tongue and cheek
Posted by: Accomack at July 06, 2025 04:20 PM

If you roast the whole head with a straight face, you can have tongue in cheek.

Posted by: Duncanthrax at July 06, 2025 04:22 PM (0sNs1)

38 Wifey made a batch of Chicken Feet Adobo.

Looked delicious... but an aquired taste so I had to pass...

Posted by: Itinerant Alley Butcher at July 06, 2025 04:22 PM (/lPRQ)

39 29
Cooked a pot of chicken soup today. Disaster. Too thick. Too many veggies. Too much garlic and spices.

Posted by: Hadrian the Seventh at July 06, 2025 04:19 PM (/HVsR)

If possible, take out the chicken and blend the rest with some chicken broth or plain water (depending if the salt is too high). Put the chicken back and it should be much better.

Posted by: Nova Local at July 06, 2025 04:23 PM (tOcjL)

40
Is there a recipe to go with the charcoal doggie treats?
Posted by: Ben Had at July 06, 2025 04:18 PM

_________

We accidentally reduced some beef liver to near charcoal. Took it all down to the kennel. Far from them turning their noses up at it, Her Majesty nearly had her fingers sawn off. Many bops on the nose were administered.

Posted by: Hadrian the Seventh at July 06, 2025 04:24 PM (/HVsR)

41 31 I see you guys mention H-Mart a lot--figured it was a regional grocery chain. I just looked it up--pretty sure we don't have any of those in my area.

Posted by: Dash my lace wigs! at July 06, 2025 04:20 PM (h7ZuX)

It's less regional and more clustered around where a lot of Koreans have immigrated...

Posted by: Nova Local at July 06, 2025 04:25 PM (tOcjL)

42 Who doesn't like beaver?

Ewwww.....

Posted by: Pete Bootyjudge at July 06, 2025 04:25 PM (Wnv9h)

43
Put the chicken back and it should be much better.
Posted by: Nova Local at July 06, 2025 04:23 PM (tOcjL)

_______

I was joking, of course. You can't hardly make soup too thick or put too much garlic in it.

Posted by: Hadrian the Seventh at July 06, 2025 04:25 PM (/HVsR)

44 Hadrian,

Just say you cooked Gumbo!

Posted by: Pete Bog at July 06, 2025 04:25 PM (hpnR6)

45 Made my first attempt of off the cob Mexican street corn. Needed more chili powder and just a touch more lime juice. I used Mexican cream instead of mayo. I will definitely work on this some more.

Posted by: Ben Had at July 06, 2025 04:26 PM (HFcKg)

46 We got a pleasant surprise this week. Stopped at the local Checkers burger joint to pick up a quick lunch. Checkers is the best such place in town, way better than MacDonalds or Burger King or Wendys. We get the same thing every time. This time the price was LOWER by almost 3 dollars. We assumed they misheard the order. Nope. Even the sign, when we looked, said same food, lower price. And it was. When's the last time you saw that happen?

Posted by: JTB at July 06, 2025 04:26 PM (yTvNw)

47 I'll only eat tartare if I make it myself. My father was a butcher in another life, so we could guarantee the quality of the dish.

Posted by: Rev. Wishbone at July 06, 2025 04:26 PM (QnXVi)

48 31 I see you guys mention H-Mart a lot--figured it was a regional grocery chain. I just looked it up--pretty sure we don't have any of those in my area.

From Google:

As of 2021, there were 84 H Mart stores in the United States, located in New York, New Jersey, Arizona, California, Colorado, Georgia, Hawaii, Illinois, Maryland, Massachusetts, Michigan, North Carolina, Oregon, Pennsylvania, Texas, Virginia, and Washington.

I imagine they've grown since 2021.

Posted by: Archimedes at July 06, 2025 04:26 PM (Riz8t)

49 I cooked some extra chicken today, doing the dog food. I have about three cups of diced, roasted chicken and need some ideas for what to make with it.

I made chicken soup last week, so not that.

Posted by: Dash my lace wigs! at July 06, 2025 04:26 PM (h7ZuX)

50 43
Put the chicken back and it should be much better.
Posted by: Nova Local at July 06, 2025 04:23 PM (tOcjL)

_______

I was joking, of course. You can't hardly make soup too thick or put too much garlic in it.

Posted by: Hadrian the Seventh at July 06, 2025 04:25 PM (/HVsR)

Oh, you can. You could stand a spoon up in one if you tried...

Posted by: Nova Local at July 06, 2025 04:26 PM (tOcjL)

51 picked 4 lbs of black raspberries today, lost some blood and sweated a lot. Warm black raspberry bars with vanilla ice cream for dessert tonight.

Posted by: Otto Pen at July 06, 2025 04:28 PM (sJHOI)

52 46 We got a pleasant surprise this week. Stopped at the local Checkers burger joint to pick up a quick lunch. Checkers is the best such place in town, way better than MacDonalds or Burger King or Wendys. We get the same thing every time. This time the price was LOWER by almost 3 dollars. We assumed they misheard the order. Nope. Even the sign, when we looked, said same food, lower price. And it was. When's the last time you saw that happen?

Posted by: JTB at July 06, 2025 04:26 PM (yTvNw)

Paisanos Pizza is offering $5.99 large pizzas through today. Last time I got them 3-4 years ago, they were terrible. The product we got yesterday (I didn't eat it, but looked at it) was outstanding. Spouse begged to get them again (it's been about 6-9 months since we had pizza), so he's running to get another order for tonight while I figure out my dinner. Last night, they torched 2 pizzas with cherries. Tonight, they get blueberries and strawberries b/c variety is the spice of life (and healthier when you aren't having a ton of fruit and veg with dinner)...

Posted by: Nova Local at July 06, 2025 04:29 PM (tOcjL)

53 Has Hakeen Jefferies given an 8 hour speech on why Texas Flooding is caused by Global Warming and Trump's BBB ???

Posted by: Ferd Berfall at July 06, 2025 04:29 PM (q/j2W)

54 Wife makes a beef neck and pig tail soup so thick you can fix your roof with it.

Posted by: Accomack at July 06, 2025 04:30 PM (tLPHV)

55 49 I cooked some extra chicken today, doing the dog food. I have about three cups of diced, roasted chicken and need some ideas for what to make with it.

I made chicken soup last week, so not that.

Posted by: Dash my lace wigs! at July 06, 2025 04:26 PM (h7ZuX)

Chicken salad is a gimme. Especially with the heat.

Posted by: Nova Local at July 06, 2025 04:30 PM (tOcjL)

56 Dash, mix in a creamy caeser dressing and make a wrap.

Posted by: Ben Had at July 06, 2025 04:31 PM (HFcKg)

57 Otto Pen,

That sounds fantastic. When the fresh local fruits, berries and veggies start coming in our cooking seems Togo up a notch.

Posted by: Pete Bog at July 06, 2025 04:31 PM (hpnR6)

58 Where's the popcorn?

Posted by: Cory Chia at July 06, 2025 04:33 PM (0O/OB)

59 Normally we have a luncheon on the first Sunday of the month ,but a number of people were away so I decided just to have dessert shells with serve your own blueberries, raspberries and strawberries and whipped cream on top. It thought it was a nice red, white and blue follow-up to a message on the faith of the founders.

Posted by: FenelonSpoke at July 06, 2025 04:33 PM (2GCMq)

60 CBD, if you get to Prague, look for roast duck and for svičkova. The first is a Czech specialty, the second is Czech heaven.

Posted by: Nazdar at July 06, 2025 04:33 PM (NcvvS)

61 Any of you NYC hepcats know about "Junior's"? We're coming to NYC for a one-nighter this week, she says I'll love the Reuben.

Posted by: Lincolntf at July 06, 2025 04:35 PM (2cS/G)

62 Word from the Beltway is that Chuck Schumer's cheese tartare is to die for.

Posted by: Rev. Wishbone at July 06, 2025 04:35 PM (QnXVi)

63 I put some pork chops on the grill one day and forgot to set the timer and walked off to work in the garage. They looked like those charcoal disks when I said "what's burning".

Posted by: Mister Scott (Formerly GWS) at July 06, 2025 04:35 PM (e5NfL)

64 56 Dash, mix in a creamy caeser dressing and make a wrap.
Posted by: Ben Had

That sounds like a good cold food for a hot week.

Nova, never been a fan of chicken salad. But, tbh, I probably haven't eaten it in about 50 years. Maybe I should give it another try.

Posted by: Dash my lace wigs! at July 06, 2025 04:37 PM (h7ZuX)

65 What is that glass dish of discs that look like burnt cookies?

Posted by: m at July 06, 2025 04:37 PM (aURVT)

66 I made Trader Joe's Sri Lankan curry. BOOOOring. I expect more from you, Sri Lanka.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 06, 2025 04:37 PM (kpS4V)

67 32 Puffed Rice
Posted by: Itinerant Alley Butcher at July 06, 2025 04:20 PM (/lPRQ)

Good point!

Posted by: m at July 06, 2025 04:38 PM (aURVT)

68 Dash, I split an avocado and fill both halves with the creamy chicken.

Posted by: Ben Had at July 06, 2025 04:38 PM (HFcKg)

69 We're going to grill bison sliders for dinner. There's a farm somewhere around here that raises both cattle and
bison and their ground meat is periodically available at a small market nearby.

But now... it's Bourbon time.

Posted by: Martini Farmer at July 06, 2025 04:40 PM (Q4IgG)

70 Nova, never been a fan of chicken salad. But, tbh, I probably haven't eaten it in about 50 years. Maybe I should give it another try.

Posted by: Dash my lace wigs! at July 06, 2025 04:37 PM (h7ZuX)

Add what you like - hate fruit, leave it out. Hate nuts, leave it out. Hate celery - leave it out. Hate mayo, swap it. Like herbs, add it in.

It's a concept, not a recipe. I always have strong herb and no nuts in mine...but I alter add ins with what I have and like...

Posted by: Nova Local at July 06, 2025 04:40 PM (tOcjL)

71 Cylons.

Posted by: Boss Moss at July 06, 2025 04:40 PM (ximIT)

72 love H-Mart.
Posted by: RedMindBlueState

We don't have it in the greater Boston area, do we?
Thought it must be west coast.

Posted by: From about That Time at July 06, 2025 04:42 PM (RE0lB)

73 66 I made Trader Joe's Sri Lankan curry. BOOOOring. I expect more from you, Sri Lanka.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at July 06, 2025 04:37 PM (kpS4V)

If you need a non-dairy/non-nut prepared sauce that's fun and cheap (and can be adjusted), try their house brand Tikka Masala Curry sauce (blue label). It saves me a ton of time, and is easy. That said, I do tend to futz a little with it, partly b/c I have to appease the kids and cook for a ton (so I'm normally stretching it)...

Posted by: Nova Local at July 06, 2025 04:42 PM (tOcjL)

74 My mom said if I was going to eat rare steak, I had to sit across the table from my dad instead of her because it gave her the shivers.

Posted by: huerfano at July 06, 2025 04:43 PM (n2swS)

75 I'm learning that using dried beans are much better than canned. The chickpeas I mentioned a few weeks ago were the start. This morning I cooked up a pot of kidney beans that had soaked overnight. Took almost 2 hours on simmer but these were VERY old beans. Not quite Egyptian tomb old but not far off. Came out great, much better taste and texture than the canned stuff. I use kidney beans in chili, in salads, mixed with rice, etc.

Canned beans are convenient, especially when in a hurry or during an emergency when fast cooking matters. We keep plenty in the iron pantry. But the dried beans are better.

Next attempt: dried black eye peas, probably my favorite.

Posted by: JTB at July 06, 2025 04:43 PM (yTvNw)

76 > I'm learning that using dried beans are much better than canned.
-------------
Yeah... we're finding that too. The quality of a lot of food stuffs has been terrible since covid. But the dried goods seem to be fairly consistent and don't suck.

Posted by: Martini Farmer at July 06, 2025 04:46 PM (Q4IgG)

77 A big bowl of spaghetti for me!

Posted by: mrp at July 06, 2025 04:46 PM (rj6Yv)

78
They sell 15-bean soup packages. Soak overnight, rinse, simmer with ham hocks, throw in some onion. It's da bomb.

Posted by: Hadrian the Seventh at July 06, 2025 04:47 PM (/HVsR)

79 72 love H-Mart.
Posted by: RedMindBlueState

We don't have it in the greater Boston area, do we?
Thought it must be west coast.

Posted by: From about That Time at July 06, 2025 04:42 PM (RE0lB)

https://www.hmart.com/stores

Brookline, Burlington, Cambridge, Quincy, and Somerville

Posted by: Nova Local at July 06, 2025 04:47 PM (tOcjL)

80
A big bowl of spaghetti for me!
Posted by: mrp at July 06, 2025 04:46 PM (rj6Yv)

________

I'm one of those lunatics who can eat a big bowl of pasta with nothing more than butter, salt and pepper and be perfectly happy.

Posted by: Hadrian the Seventh at July 06, 2025 04:49 PM (/HVsR)

81 I recently made some red beans and rice with andouille sausage which turned out fantastic. Always a hit with those holiday, class reunion-type social gatherings.

Posted by: Rev. Wishbone at July 06, 2025 04:50 PM (QnXVi)

82 I'm one of those lunatics who can eat a big bowl of pasta with nothing more than butter, salt and pepper and be perfectly happy.
Posted by: Hadrian the Seventh

Me, too, Hadrian. Perfectly delightful.

Posted by: Dash my lace wigs! at July 06, 2025 04:51 PM (h7ZuX)

83 >>> 82 I'm one of those lunatics who can eat a big bowl of pasta with nothing more than butter, salt and pepper and be perfectly happy.
Posted by: Hadrian the Seventh

Me, too, Hadrian. Perfectly delightful.
Posted by: Dash my lace wigs! at July 06, 2025 04:51 PM (h7ZuX)

With pepper I prefer parmesan cheese too, but without maybe add some garlic.

Posted by: Helena Handbasket at July 06, 2025 04:53 PM (ULPxl)

84 > I recently made some red beans and rice with andouille sausage which turned out fantastic. Always a hit with those holiday, class reunion-type social gatherings.
Posted by: Rev. Wishbone
--------
If you can find Son's of Italy brand hot cherry peppers (it's like a relish) that right there on red beans, Andouille and rice is da bomb.

Posted by: Martini Farmer at July 06, 2025 04:55 PM (Q4IgG)

85 Just came off the lake. Cooler today only 95. Burgers on the grill this evening. Will require a second shower.

Posted by: olddog in mo at July 06, 2025 04:55 PM (VpKXM)

86 78 ..."They sell 15-bean soup packages. Soak overnight, rinse, simmer with ham hocks, throw in some onion. It's da bomb."

Hi Hadrian,
I've never cared for beans cooked with ham hocks. Just doesn't appeal for some reason. But I will happily add crisp bacon or cooked ham bits to the finished beans. But that 15-bean package sounds interesting.

Hope those yellowjacket stings are improving quickly.

Posted by: JTB at July 06, 2025 04:57 PM (yTvNw)

87 Worse plumbing I have done in quite awhile.
Might have to start over

Posted by: Skip at July 06, 2025 04:58 PM (+qU29)

88 But got all grilling this week as too hot to cook inside

Posted by: Skip at July 06, 2025 04:59 PM (+qU29)

89 Skip, how long has it been since you did some plumbing?

Posted by: From about That Time at July 06, 2025 05:01 PM (RE0lB)

90
Hope those yellowjacket stings are improving quickly.
Posted by: JTB at July 06, 2025 04:57 PM (yTvNw)

__________

Thank you, yes, they are.

Posted by: Hadrian the Seventh at July 06, 2025 05:02 PM (/HVsR)

91 I remember yellow jackets at the soccer fields. They'd fly into your soda can and when you'd take a drink they'd sting roof of mouth. Unpleasant experience and they weren't very tasty.

Posted by: olddog in mo at July 06, 2025 05:06 PM (VpKXM)

92 Any of you NYC hepcats know about "Junior's"? We're coming to NYC for a one-nighter this week, she says I'll love the Reuben.
Posted by: Lincolntf at July 06, 2025 04:35 PM (2cS/G)
~~~~~

Junior's is very good and they are famous for their cheesecake which is heavenly. They're located in midtown Manhattan on Broadway.

Katz's Delicatessen is famous for their corned beef and pastrami and their sandwiches are enormous and incredibly good. They're located in lower Manhattan, on Houston Street. (Note: We pronounce it house-ton street, not hews-ton, the way Texans do.)

Either place is a good choice, so I guess it depends on where you're going to be. Junior's is closer to Times Square, and Katz's is closer to the Freedom Tower and the 9/11 museum.

Posted by: IrishEi at July 06, 2025 05:06 PM (3ImbR)

93 A Schumer burger with egg.

Posted by: DaveA at July 06, 2025 05:06 PM (FhXTo)

94 >>>I remember yellow jackets at the soccer fields. They'd fly into your soda can and when you'd take a drink they'd sting roof of mouth. Unpleasant experience and they weren't very tasty.

Posted by: olddog in mo

>Those nasty little bastards also like open beer containers. Make sure you have a coaster to place on top when picnicking.

Posted by: Rev. Wishbone at July 06, 2025 05:10 PM (QnXVi)

95 Katz's is very expensive and not particularly great. Their pastrami is the only beef my daughter will eat. Wife goes to the one in Brooklyn. Junior's sells their cheesecakes in most grocery stores.

Posted by: Accomack at July 06, 2025 05:11 PM (Y6Ecf)

96 Went to a new H-Mart. It must be some kind of Disney or other theme park property. Walked in the door straight into the gift shop!!!

You want an Asian supermarket? Go to Seafood City!

Posted by: Totally not the spouse of an employee at July 06, 2025 05:16 PM (0eaVi)

97 I'm having frozen pizza from the grocery store. It's what passes for haute cuisine tonight.

But yesterday I had NY Strip with beef tallow French fries.
Hoo-doggies.

Now, you gentlemen enjoy your gustatory pursuits..

Posted by: Don Black at July 06, 2025 05:18 PM (AOsQT)

98 As many of you know, my mantra when entertaining or being entertained is festive little hats, festive little hats, festive little hats.

Posted by: Commissar of plenty and festive little hats at July 06, 2025 05:18 PM (m4lYv)

99 As someone, of exquisite taste, who likes his steak bloody rare, the idea of steak tartare doesn't bother me. The ones I've had have been wonderful.

My grandfather made what we called a cannibal sandwich. Raw hamburger (he ground his own) mixed with olive oil and spices, olives and thin sliced onions on the side. He would pick some up with a piece of pita bread. Might have been a recipe his parents brought over from Lebanon and kept in the family. I was the only grandchild who liked it. PS: never had a problem with the raw meat.

Posted by: JTB at July 06, 2025 05:19 PM (yTvNw)

100 H Mart is like an Asian goods store not a strictly grocery store. The dumpling wonton section needs a tour guide.

Posted by: Accomack at July 06, 2025 05:19 PM (6cOjz)

101 Saw a friend once making steak tartare. I asked him how he was going to cook that and he replied, ever so condescendingly, "It's steak tartare. You don't cook steak tartare." Me: "You're going to eat that raw/i]? Eeuuw!" Not two minutes later my DH wandered up, took one look and said, "How ya gonna cook that meatloaf?" "It's steak tartare, you don't cook steak tartare!" "Well, suit yourself, I'm easy," the hubby said. We did have a good laugh over it later, us ol' meatloaf people. Ne kulturny, that's us.

Posted by: tankascribe at July 06, 2025 05:21 PM (NtoJk)

102 Oops, forgot a bracket for the italics!

Posted by: tankascribe at July 06, 2025 05:22 PM (NtoJk)

103 H Mart is like an Asian goods store not a strictly grocery store. The dumpling wonton section needs a tour guide.
Posted by: Accomack

Just ask stockguy which kimchi is best when there's a crowd nearby.

Posted by: weft cut-loop at July 06, 2025 05:25 PM (mlg/3)

104 Katz's Delicatessen is famous for their corned beef and pastrami and their sandwiches are enormous and incredibly good. They're located in lower Manhattan, on Houston Street. (Note: We pronounce it house-ton street, not hews-ton, the way Texans do.)
Posted by: IrishEi at July 06, 2025 05:06 PM

Well, that, and the crappy salsa, but mostly the crappy salsa, explains Texas' attitude toward NYC.

Posted by: Duncanthrax at July 06, 2025 05:26 PM (0sNs1)

105 Since they got pizza last night, I ate at home and made a simple meal. Spouse didn't want me to do that again tonight, so he surprised me with an McD's $5 meal - no cheese on the McDouble but added lettuce (so it was a $5.30 meal). Dang if this isn't hitting the spot.

I have not had a nugget in a decade? They are better than I remember, but it may be the sweet and sour sauce.

I also haven't had a deal this good from McD's since last decade (aka pre-Covid), I think?

I guess he was happy I let him get pizza twice in a row...and the berries were good, too (none of them left now)...

Posted by: Nova Local at July 06, 2025 05:26 PM (tOcjL)

106 Used some of the homemade peachello to cook the ginger/ nutmeg coated pork medallions in. Braised fresh sliced peaches in the pan drippngs.

Posted by: Ben Had at July 06, 2025 05:28 PM (HFcKg)

107 I cooked some extra chicken today, doing the dog food. I have about three cups of diced, roasted chicken and need some ideas for what to make with it.

I made chicken soup last week, so not that.
Posted by: Dash my lace wigs! at July 06, 2025 04:26 PM (h7ZuX)

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

Some kind of creamy chicken and bacon bake. Could use pasta or gnocchi. Or make chicken enchiladas.

Posted by: haffhowershower at July 06, 2025 05:28 PM (144I4)

108 And Houston is properly pronounced Hews-tin.

Posted by: Duncanthrax at July 06, 2025 05:28 PM (0sNs1)

109 I cooked some extra chicken today, doing the dog food. I have about three cups of diced, roasted chicken and need some ideas for what to make with it.
Posted by: Dash my lace wigs!

Frozen burritos. It's all you'll ever need. Rice, beans, seasoning.

Posted by: weft cut-loop at July 06, 2025 05:29 PM (mlg/3)

110 Hi CBD! I was just in Prague visiting my niece over Memorial Day weekend. You really must go if you get the chance. The city is absolutely gorgeous, the architecture is amazing and there are so many wonderful looking restaurants. We went to one that someone featured on the blog sometime last year, a restaurant that has miniature trains that wind through the restaurant and deliver meals to your table. It was fantastic and I strongly recommend a visit to it.

https://www.vytopna.com

Posted by: Moonbeam at July 06, 2025 05:31 PM (rbKZ6)

111 107. Some kind of creamy chicken and bacon bake. Could use pasta or gnocchi. Or make chicken enchiladas.
Posted by: haffhowershower

Mmm...there we go. There's a bacon ranch chicken recipe in one of my keto cookbooks that's good, and I haven't had it in a long time. That would work casserole style.

Posted by: Dash my lace wigs! at July 06, 2025 05:32 PM (h7ZuX)

112 My daughter and I spent the Glorious 4th at the coast - at Rockport, on Aransas Bay. We ate supper at a lovely, funky little dive of a restaurant right on the border between Rockport and Fulton, called the Boiling Pot, and the food was simple and glorious. It's mostly Cajun and features local seafood, and is the sort of place where they empty out your chosen boiled selection on several stretches of paper covering the table, and give you bibs. We had the least expensive, smallest selection: shrimp, one blue crab, half a pound of sausage, accompanied with potatoes and corn on the cob, and it was just about more than we could eat. The corn was fresh and seasonal, the shrimp were fat and succulent, and the slivers of crab that I could extract were also rich and succulent. Rockport and Fulton apparently live on fishing and tourism ... and the fish is fresh and oh, so good!

Posted by: Sgt. Mom at July 06, 2025 05:35 PM (Ew3fm)

113 Had a great rib eye from the grill with a basic arugula salad and homemade rolls for an early dinner And now, more rain.

Posted by: LASue at July 06, 2025 05:37 PM (lCppi)

114 Out of pond drying in waning sun. Took inventory, supper will be leftovers from the fourth, 1 burger, 1 dog 3 corn on the cob, and a small slice of pizza. All previously grilled, so the microwave and toaster oven will get a bit of a workout.

Posted by: From about That Time at July 06, 2025 05:38 PM (RE0lB)

115 I'm currently snacking on a seasonal-flavor ice cream from Braum's -- Piñon. It has a bit of a coconut taste with lots of pine nuts.

Posted by: Emmie celebrates the Audacity of Trump! at July 06, 2025 05:38 PM (rF2iL)

116 Foo threh!

Czech Republic fantasy destination for me would be Pilsen, famed for its pilsner style beer. It's what BudCoors aspires to be but falls way short. Pilsner Urquell, when you can find it, is the standard that can be had in the States. Would love to taste this nectar of the gods fresh out of a tap just a few clicks from the brewery...

Posted by: Joe Kidd at July 06, 2025 05:40 PM (bA75n)

117 Tonight our rich lib cousins from Vancouver are coming for dinner, and they are gluten- and dairy-free, so Clay Pot Chicken and rice, sorbet for dessert.

Posted by: San Franpsycho at July 06, 2025 05:41 PM (RIvkX)

118 SanFranpsycho, you and Mrs.F are the epitome of gracious hosts. I would have served grilled cheese sammiches.

Posted by: Ben Had at July 06, 2025 05:44 PM (HFcKg)

119 And there's a peach that needs eating. Maybe buy some ice cream on the way home.

Posted by: From about That Time at July 06, 2025 05:44 PM (RE0lB)

120 Having slow cooked ribs, corn on the cob, peas and potatoes.

Washing it down with some Vanilla Ice Cream White Russian Floats.

Posted by: Thomas Bender at July 06, 2025 05:45 PM (XV/Pl)

121 49 I cooked some extra chicken today, doing the dog food. I have about three cups of diced, roasted chicken and need some ideas for what to make with it.

I made chicken soup last week, so not that.
Posted by: Dash my lace wigs! at July 06, 2025 04:26 PM

Try this recipe. I always add chopped rotisserie chicken when I make it.

https://tinyurl.com/yt5p3fpa

Posted by: Moonbeam at July 06, 2025 05:47 PM (rbKZ6)

122 Have a whole rabbit brining to go on the rotisserie tomorrow. The wine, butter and herbs de provence basting was so good it is a repeat.

Posted by: Ben Had at July 06, 2025 05:48 PM (HFcKg)

123 Had some sorta milk/creme/vodka at the camp barbeque on Saturday, got a bit buzzed. I seldom drink other than a lager beer these days, and even those are getting infrequent.
Entering cheap date status.

Posted by: From about That Time at July 06, 2025 05:49 PM (RE0lB)

124 I'm not a scientist, I'm a cook. With a packed fridge and limited cooking appliances. I assume anyone serving this likes to avoid the bad press getting a bunch of people sick would bring - I mean, I don't order this from el-cheapo. It's gotta be a certain level of restaurant...
Posted by: Nova Local at July 06, 2025 04:17 PM (tOcjL)

Most memorable tartar I had was a Korean place in Towson, Md called Seoul. Beef was marinated in some kind of sauce that was reminiscent of tahini, but fruitier. Worked really well with the raw egg. In a kind of reverse Chinese-food experience, you are still hungry after finishing it, but about 30 minutes later, you feel sated...

Posted by: Joe Kidd at July 06, 2025 05:49 PM (bA75n)

125 Last Sunday the kids came for dinner and I made pasta e fagioli that came out great and the leftovers the next day were even better.

Posted by: San Franpsycho at July 06, 2025 05:51 PM (RIvkX)

126 Chicken tetrazzini would be a nice way to wrangle up the leftovers and it stores well in portions in the freezer without too much damage to its texture.

A vacuum sealer is worth the investment. Especially if someone in the family commutes.

Posted by: Rev. Wishbone at July 06, 2025 05:51 PM (QnXVi)

127 When I was a kid, some taverns in my part of Wisconsin would have a plate of ground beef, onions and buns for patrons to make "cannibal sandwiches". MisHum would probably remember this.

Posted by: The Neon Madman at July 06, 2025 05:53 PM (yNfcm)

128 SanFranpsycho, you and Mrs.F are the epitome of gracious hosts. I would have served grilled cheese sammiches.
Posted by: Ben Had at July 06, 2025 05:44 PM (HFcKg)
=====

Or a bowl of Hadrian's pasta and butter!

I credit them with living their principles, they won't live in the US.

Posted by: San Franpsycho at July 06, 2025 05:54 PM (RIvkX)

129 We're at el beacho so tonight it's shrimp 'n crabcakes.

Posted by: Weasel at July 06, 2025 05:55 PM (H0k7Y)

130 Weasel, you gonna share?

Posted by: Ben Had at July 06, 2025 05:55 PM (HFcKg)

131 Posted by: Ben Had at July 06, 2025 05:55 PM (HFcKg)
-----
Maybe a little!

Posted by: Weasel at July 06, 2025 05:56 PM (H0k7Y)

132 That 1stWP took 2 hours more than it should have

Posted by: Skip at July 06, 2025 05:57 PM (+qU29)

133 SanFranpsycho, do you use much olive oil?

Posted by: Ben Had at July 06, 2025 05:57 PM (HFcKg)

134 Used a lime juice marinade on a steak this week. Lime juice, olive oil, a little garlic, and some thyme. Put the steak in a freezer bag, pour in the marinade and squish around. In the fridge for 30 minutes AT MOST. It really did tenderize the steak and didn't effect the taste of the meat. A Kent Rollins suggestion that works.

Posted by: JTB at July 06, 2025 05:57 PM (yTvNw)

135 Have a whole rabbit brining to go on the rotisserie tomorrow.

Posted by: Ben Had at July 06, 2025 05:48 PM (HFcKg)

Yum!

I love it grilled with mustard, but your way sounds great!

Posted by: CharlieBrown'sDildo at July 06, 2025 06:03 PM (9HXOF)

136 Just pulled out a chuck roast form the oven. Served it with mashed potatoes, carrots, gravy and corn. Tasty!

Got the chuck roast on orange tag sale at the local store for 40% off yesterday. Soaked it in beef broth all night and roasted it for 3 hours at 325 degrees.

Posted by: Mister Scott (Formerly GWS) at July 06, 2025 06:04 PM (e5NfL)

137 We need a/c.

Posted by: Eromero at July 06, 2025 06:05 PM (SZI4h)

138 CBD, now if I just had a nice Burgundy to go with it.

Posted by: Ben Had at July 06, 2025 06:06 PM (HFcKg)

139 SanFranpsycho, you and Mrs.F are the epitome of gracious hosts. I would have served grilled cheese sammiches.
Posted by: Ben Had at July 06, 2025 05:44 PM

Ben Had, being at your kitchen table guarantees the most punctilious of behavior from any guest.

Posted by: Duncanthrax at July 06, 2025 06:08 PM (0sNs1)

140 Duncanthrax, a WW11 General and I have a common reply. NUTS.

Posted by: Ben Had at July 06, 2025 06:12 PM (HFcKg)

141 Yes the chicken is pan seared before going in the clay pot

Posted by: San Franpsycho at July 06, 2025 06:12 PM (RIvkX)

142 I live in northeastern Wisconsin. We still eat cannibalism sandwiches. Two local butcher shops sell very lean, seasoned ground beef just for the sandwiches. Love them.

Relatives in northeastern lower Michigan call them Bismarck sandwiches.

Posted by: Mental Block at July 06, 2025 06:13 PM (ppEec)

143 Duncanthrax, a WW11 General and I have a common reply. NUTS.
Posted by: Ben Had at July 06, 2025 06:12 PM

Posted by: Duncanthrax at July 06, 2025 06:13 PM (0sNs1)

144 Sgt. Mom--

We used to go to Rockport a lot and have often been to the Boiling Pot. Glad to hear that it is still around post-Covid.

These days we go to North Padre because there are more dog-friendly rental options there but we still love the unpretentious Texas coast.

Posted by: Art Rondelet of Malmsey at July 06, 2025 06:13 PM (FEVMW)

145 125 Last Sunday the kids came for dinner and I made pasta e fagioli that came out great and the leftovers the next day were even better.
Posted by: San Franpsycho at July 06, 2025 05:51 PM (RIvkX)

Such a simple, uncomplicated dish, and my mother, who was an amazing Italian cook in every other respect, wrecked it. Every. Single. Time.

The problem was she was a miser when it came to garlic. I rarely saw a real head of garlic in her kitchen. Always bought those tiny bulbs that came in a little cardboard box. Pasta Fagioli (fazhool - this ends the Italian lesson), requires a LOT of olive oil and at least half a head of garlic to counter the earthiness of the garbanzo beans.

There was an Italian restaurant in Moonachie, NJ (IYKYK) called Bazerelli's (sp?). My friend raved about their pasta faz, and convinced me to try it, and it was a revelation! Thick slices of elephant garlic swimming in a light tomato...broth?...I mean it was very light, so the beans still came through but the tomatoes acidity just added that needed pop. The accompanying crusty bread was perfect.

Do Italian restaurants like this still exist?

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

146 Joe Kidd, in Italy maybe.

Posted by: Ben Had at July 06, 2025 06:16 PM (HFcKg)

147 I used cannellini beans instead of garbanzo beans. And about five garlic cloves I smash but leave whole because I remove them later.

Posted by: San Franpsycho at July 06, 2025 06:19 PM (RIvkX)

148 Relatives in northeastern lower Michigan call them Bismarck sandwiches.
Posted by: Mental Block

In Illinois, they called raw ground beef and onions Tiger Meat. Scooped it up with crackers. That was my parents generation.

Posted by: haffhowershower at July 06, 2025 06:19 PM (144I4)

149 >>>Katz's is very expensive
~~~~~

It's NY. They're all expensive. They also give you about a pound of meat on every sandwich.

Posted by: IrishEi at July 06, 2025 06:21 PM (3ImbR)

150 Hamburger soon , bird bath is filled due to this afternoon project

Posted by: Skip at July 06, 2025 06:22 PM (+qU29)

151 I do have a fresh cucumber from garden again last night deer eat the leaves but leave me the cucumber

Posted by: Skip at July 06, 2025 06:25 PM (+qU29)

152 My Nina, Aunts and my Mother were great Italian cooks but the best ravioli I ever had came for Lawlers liquor store in Napa.

Posted by: Ben Had at July 06, 2025 06:25 PM (HFcKg)

153 Did the rapture occur?

Posted by: Ben Had at July 06, 2025 06:35 PM (HFcKg)

154 On food: SoCal coast, 75 degrees, light westerly breeze. Enjoying a light snack of spicy sopressata, crackers and assorted cheeses. The drink du jour is bargain basement fume blanc.

The new boat is gleaming in the sunlight as the bikini-clad maidens paddle by on their paddleboards.

Life is good. Life is very good.

Posted by: Cicero (@cicero43) at July 06, 2025 06:36 PM (BK31K)

155 Cicero, New boat?

Posted by: Ben Had at July 06, 2025 06:38 PM (HFcKg)

156 152 My Nina, Aunts and my Mother were great Italian cooks but the best ravioli I ever had came for Lawlers liquor store in Napa.
Posted by: Ben Had at July 06, 2025 06:25 PM (HFcKg)

My mother was raised on homemade ravioli by her aunts, who stepped in after their sister, my maternal grandmother, died from pneumonia when my mom had just turned 14.

Anyway, mom described how they would roll out the pasta sheets and lay them on the bed. Mom and her cousin Mike would race each other filling each pocket with ricotta. When finished, one of the aunts would bring in the top sheet, crimp the edges, then cut out the ravioli. This was the usual Sunday meal.

Sometime after she got married, mom got a call from her aunt Angie, offering to help make the ravioli that Sunday. Mom told her that she just gets the frozen Celentano ravioli and makes that. Took a long time for Aunt Angie to start talking to mom again after that...

Posted by: Joe Kidd at July 06, 2025 06:38 PM (bA75n)

157 Homemade Ravioli is Chef Boyardee?

Posted by: Boss Moss at July 06, 2025 06:40 PM (ximIT)

158 I just landed in Reykjavik. I knew it was pricey here but holy crap.

Also Europe is lost. So many hijabs in the airport....

Posted by: Defenestratus at July 06, 2025 06:40 PM (oVjer)

159 Scouting out the next conquest?

Posted by: Skip at July 06, 2025 06:42 PM (+qU29)

160 they are gluten- and dairy-free, so pig's knuckles and spam.
And provide festive little hats!

Posted by: Commissar of plenty and festive little hats at July 06, 2025 06:42 PM (0/c6E)

161 153 Did the rapture occur?
Posted by: Ben Had at July 06, 2025 06:35 PM (HFcKg)

If it did, looks like I'm out of luck.

Posted by: Dash my lace wigs! at July 06, 2025 06:42 PM (h7ZuX)

162 155 Cicero, New boat?
Posted by: Ben Had at July 06, 2025 06:38 PM (HFcKg)

-------

Yes.

The Lady Cicero had a serious talk with me a month ago. To the effect that, my dream of restoring the Aurora did not mesh with my limited timeline.

Bottom line is, the Aurora was sold, and replaced with a pristine, ocean-ready vessel. I'm over the moon with the new boat. It is truly the vessel of my dreams.

Posted by: Cicero (@cicero43) at July 06, 2025 06:42 PM (BK31K)

163 Denmark is supposed to still be European. Expensive.

Posted by: Boss Moss at July 06, 2025 06:42 PM (ximIT)

164 117 Tonight our rich lib cousins from Vancouver are coming for dinner, and they are gluten- and dairy-free, so Clay Pot Chicken and rice, sorbet for dessert.

Posted by: San Franpsycho at July 06, 2025 05:41 PM (RIvkX)

If you ever need a dessert recipe, let me know...or really my kid, but I do have a few simple ones...

Posted by: Nova Local at July 06, 2025 06:42 PM (tOcjL)

165 Joe Kidd, my Nina had a 5'X5'marble table to make ravioli. I wish I had paid better attention. It took me 5 years to get her chicken liver saffron risotto right.

Posted by: Ben Had at July 06, 2025 06:43 PM (HFcKg)

166 159 Scouting out the next conquest?
Posted by: Skip at July 06, 2025 06:42 PM (+qU29)

This wasn't my idea if you know what I mean...

Posted by: Defenestratus at July 06, 2025 06:43 PM (oVjer)

167 I like the fact that it's almost 11pm and the sun is still up.

Posted by: Defenestratus at July 06, 2025 06:44 PM (oVjer)

168 Cicero, congratulations and happy sailing.

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

169 Yes.

The Lady Cicero had a serious talk with me a month ago. To the effect that, my dream of restoring the Aurora did not mesh with my limited timeline.

Bottom line is, the Aurora was sold, and replaced with a pristine, ocean-ready vessel. I'm over the moon with the new boat. It is truly the vessel of my dreams.
Posted by: Cicero (@cicero43) at July 06, 2025 06:42 PM (BK31K
Shitable for a three hour tour?

Posted by: Eromero at July 06, 2025 06:45 PM (jgmnb)

170 Posted by: Ben Had at July 06, 2025 06:45 PM (HFcKg)

---------

Thanks, Ben Had.

Posted by: Cicero (@cicero43) at July 06, 2025 06:46 PM (BK31K)

171 CBD, Thank you. The food thread is always an inspiration.

Posted by: Ben Had at July 06, 2025 06:47 PM (HFcKg)

172 Shitable for a three hour tour?
Posted by: Eromero at July 06, 2025 06:45 PM (jgmnb)

--------

Are you a Professor or a movie star?

Posted by: Cicero (@cicero43) at July 06, 2025 06:48 PM (BK31K)

173 Simple way to make a gluten and dairy free dessert with no effort and everyone loving it - get alcohol and fresh fruit.

A tequila lime fruit salad nestled with a lime sorbet scoop (or even strawberry for those strawberry margarita lovers) or a Spanish Lemon Champagne Sorbet https://thethingswellmake.com /sorbete-de-limon-al-cava-spanish-lemon-champagne-sorbet/

Both are impressive, indulgent, and not expensive...but they really look like they are...

Posted by: Nova Local at July 06, 2025 06:48 PM (tOcjL)

174 146 Joe Kidd, in Italy maybe.
Posted by: Ben Had at July 06, 2025 06:16 PM (HFcKg)

Little's friend (the sourdough king of Kevington) and his folks are taking us to a place in LA called Motherwolf. Kid went to culinary school right out of highschool and worked in a professional kitchen. It's possible he has a colleague that works there, but he knows the prime dining spots in any event. Just checked the menu...squash blossoms...this is promising...

Posted by: Joe Kidd at July 06, 2025 06:49 PM (bA75n)

175 Have a whole rabbit brining to go on the rotisserie tomorrow.

Posted by: Ben Had at July 06, 2025 05:48 PM

Oh, nice.

Lunch for today was a seared duck breast with a simple white peach salsa. It worked.

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

176 I just landed in Reykjavik. I knew it was pricey here but holy crap.
Posted by: Defenestratus at July 06, 2025 06:40 PM (oVjer)
~~~~~

$25 usd for a draft beer?

Posted by: IrishEi at July 06, 2025 06:50 PM (3ImbR)

177 RMBS, give blackberry/sage a try sometime.

Posted by: Ben Had at July 06, 2025 06:51 PM (HFcKg)

178 RMBS, I recommend wild rice with baby Bella mushrooms and pine nuts as a side.

Posted by: Ben Had at July 06, 2025 06:52 PM (HFcKg)

179 RMBS, give blackberry/sage a try sometime.
Posted by: Ben Had at July 06, 2025 06:51 PM

I have a great blackberry sage sauce recipe that I use with venison and beef. I can see it going well with duck.

Posted by: RedMindBlueState at July 06, 2025 06:53 PM (Wnv9h)

180 You had me at wild rice.

Posted by: RedMindBlueState at July 06, 2025 06:53 PM (Wnv9h)

181 RMBS, does that recipe include some wine in it?

Posted by: Ben Had at July 06, 2025 06:54 PM (HFcKg)

182 Yes, it does. Zin, I believe.

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

183 RMBS, merlot with blackberry.

Posted by: Ben Had at July 06, 2025 06:56 PM (HFcKg)

184 Gotta prep the ribeyes for tonight. Cicero, congrats on the boat. Two happiest days for a boat owner are the day he buys one and the day he sells one. You must be over the moon...

Ben Had, ciao bella..

CBD, well-hosted, as usual..

Posted by: Joe Kidd at July 06, 2025 06:56 PM (bA75n)

185 Hmmm. I'll have to try that next time.

Posted by: RedMindBlueState at July 06, 2025 06:56 PM (Wnv9h)

186 Time to mix a cocktail. I'll see the usual suspects on the Gun Thread.

Posted by: RedMindBlueState at July 06, 2025 06:58 PM (Wnv9h)

187 Shitable for a three hour tour?
Posted by: Eromero at July 06, 2025 06:45 PM

An unfortunate, but sadly realistic, typo.

Posted by: The Professor at July 06, 2025 06:58 PM (0sNs1)

188 Texas MoMe X. See ya there.

Posted by: Ben Had at July 06, 2025 06:59 PM (HFcKg)

189 >>>Homemade Ravioli is Chef Boyardee?

Posted by: Boss Moss

>It's only homemade after you add a slice of velveeta.

Posted by: Rev. Wishbone at July 06, 2025 07:06 PM (QnXVi)

190 I have this neice who dresses up the Chef Boyardee with the parmegan? Etc. Hilarious.

Posted by: Boss Moss at July 06, 2025 07:23 PM (ximIT)

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