Food Thread: Truffles Have Ridges?

There is an upscale department store in Paris called Bon Marché. If you need a €3,000 pocket book, or a €400 men's manicure kit, that's the place.

It also has three floors dedicated to food! The bottom floor is an excellent wine store, the next floor is a mind-bogglingly marvelous food court, and the next floor is filled with kitchenware and cooking stuff and beautiful china and glasses and flatware and linens and....

Let's focus on the food today! That photo is a plate of rigatoni in a truffle-cream sauce, served at a tiny truffle bar in the middle of this amazing food court. It doesn't have a kitchen; it's more like a reheating station about the size of a small island in an American kitchen. But they managed to pump out this deliciousness, and my friends had equally marvelous stuff (one had risotto with truffles).

The cream sauce was perfect, with tiny bits of truffle that I imagine was the dust and small pieces left over from processing. Then they shaved that pile of truffles on top, and had sufficient attention to detail to make the pasta perfectly. The rigatoni's ridges were perfect for holding onto that rich cream sauce, and I vaguely remember having to resist licking the plate.

Was it expensive? Not by NYC standards! The food culture in France can be overwhelming, but aside from the restaurants that cater to those who wish to be seen, even the highly rated places seem reasonable by American city standards.

That food culture is distinct from ours, which I think focuses on the event of the meal even more than the food. I like that very much, and wouldn't give it up for anything!

******
Can't we make it illegal for people to say incredibly stupid and ignorant things about food and eating? These academics with more time than sense keep coming up with utterly nonsensical suggestions to break us of our habit of eating good food. I am tired of hearing about how I am destroying the environment and the planet because I like steak.

Fine. I accept the responsibility for the destruction of the earth. Now shut up and let me eat my NY Strip.
Biohazards for Everyone! Academia's Gross New Plan to Take Away Your Steak

The bite of the lone star tick spreads alpha-gal syndrome (AGS), a condition whose only effect is the creation of a severe but non-fatal red meat allergy. Public health departments warn against lone star ticks and AGS, and scientists are working to develop an inoculation to AGS. Herein, we argue that if eating meat is morally impermissible, then efforts to prevent the spread of tickborne AGS are also morally impermissible. After explaining the symptoms of AGS and how they are transmitted via ticks, we argue that tickborne AGS is a moral bioenhancer if and when it motivates people to stop eating meat. We then defend what we call the Convergence Argument: If x-ing prevents the world from becoming a significantly worse place, doesn’t violate anyone’s rights, and promotes virtuous action or character, then x-ing is strongly pro tanto obligatory; promoting tickborne AGS satisfies each of these conditions. Therefore, promoting tickborne AGS is strongly pro tanto obligatory. It is presently feasible to genetically edit the disease-carrying capacity of ticks. If this practice can be applied to ticks carrying AGS, then promoting the proliferation of tickborne AGS is morally obligatory.

These people are f*cking loons! They need to be committed.
******
Here's another installment in the never-ending saga of weird foods from abroad.

I will admit that they did taste pretty damned good, and the younger brat who was visiting last week said they tasted just like my chicken with onions dish.

I guess there is no reason not to flavor chips with all manner of weird sh*t, but I have been acculturated to expect salty and spicy and vinegary, so anything other than that makes me pause.

******
Did somebody sing bacon? If not, then it's about time!

[Hat Tip: Perfessor Squirrel]

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Wow...we are a weird people. Bacon Scented Gift Wrapping Paper is indeed a thoroughly amusing idea, but actually to execute on it is a bit obsessive. And that comes from someone who thinks that bacon is one of the four food groups, and if it isn't it should be. Somebody call RFK Jr. and tell him!

[Hat Tip: Kathy]

******

I had that last week at a pretty famous Parisian bistro. And while it was good, the onions dominated the mushrooms. If I were to duplicate it in my kitchen, I would cut back on the onions, and absolutely caramelize them more.

But it is a good idea, and one that I think I will explore.

******

Admit it...you love this!

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

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

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Sounds like France is a great place to visit if you have too much money laying around and need to spend it faster.

Posted by: Chairman LMAO at August 03, 2025 04:03 PM (36PRH)

2 Call me late for dinner
Spider solitaire is evil

Posted by: Skip at August 03, 2025 04:04 PM (os67U)

3 Damn that rigatoni looks good. CBD, with food around you like that if you're not well on your way to 300 pounds you've got work to do!

Posted by: 496 at August 03, 2025 04:04 PM (2hq3T)

4 Yo foodies

Posted by: Pete Bog at August 03, 2025 04:05 PM (3oLMy)

5 Biohazards for Everyone! Academia's Gross New Plan to Take Away Your Steak

It's not gross, it's fcking psycho. Leaving it at that...

Posted by: Helena Handbasket at August 03, 2025 04:05 PM (ULPxl)

6 Food, glorious food!
Hot sausage and mustard

Posted by: Oliver! at August 03, 2025 04:05 PM (dh0Px)

7 A non fatal allergy to red meat? Are you kidding?

It would kill me if I could never enjoy a hamburger or a nicely cooked NY strip.

Posted by: Scuba_Dude at August 03, 2025 04:06 PM (Jm6kM)

8 Posted by: 496 at August 03, 2025 04:04 PM (2hq3T)

I have put on about 10 pounds!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 04:06 PM (n9ltV)

9 Admit it...you love this!

Did you get one for Bluebell???

Posted by: Helena Handbasket at August 03, 2025 04:06 PM (ULPxl)

10 BACON-SCENTED WRAP PAPER ...
Other items available from this company include:
laser-engraved beef jerky, scotch-infused caramels,
personalized ammo boxes, and whiskey stones.

Posted by: Kathy at August 03, 2025 04:07 PM (qpw89)

11 what's wrong with garlic imported from China ? axing for a friend ....

Posted by: runner at August 03, 2025 04:07 PM (g47mK)

12 I like that knife holder, but my favorite is a Julius Caesar one.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 03, 2025 04:07 PM (3L6ac)

13 I have put on about 10 pounds!
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 04:06 PM (n9ltV)

you should swim in the Seine every day!

Posted by: runner at August 03, 2025 04:08 PM (g47mK)

14 I thought Alpha-Gal Syndrome was when you make movies starring Stronk Empowered Wymin as the leads and all the mens as mewling ponces....

Posted by: I am the Shadout Mapes, the Housekeeper at August 03, 2025 04:08 PM (PiwSw)

15 11 what's wrong with garlic imported from China ? axing for a friend ....
Posted by: runner at August 03, 2025 04:07 PM (g47mK)

----------

They spike it with low-quality melamine!

Posted by: Cicero (@cicero43) at August 03, 2025 04:09 PM (dh0Px)

16 Posted by: runner at August 03, 2025 04:07 PM (g47mK)

Chinese garlic is cultivated in heavy metals and human waste.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 04:09 PM (n9ltV)

17 I since this is the food thread...

I bought some tequila because my brother was coming into town. I know nothing about the stuff but he likes it. The liquor store fella recommended some stuff that isn't good (my brother thinks I should offer it free to hobos)

Can anyone recommend a pretty good 'sipping' tequila? I don't want the Pappy Van Winkle of tequilas... nothing too extravagant. Just something I wouldn't mind pouring a couple ounces and sipping on. If I should add a cube of ice (or two) let me know. Thanks

Posted by: 496 at August 03, 2025 04:09 PM (pQTSq)

18 As a fungus bigot, I would dump the funguses off of my plate and enjoy the pasta and sauce. Looks delicious.

Posted by: Helena Handbasket at August 03, 2025 04:09 PM (ULPxl)

19 I took y'all's advice about adding buttermilk to my chicken tenders recipe, and things came out nice and crunchy. Thanks for the tip. FWP is I have to go to the fancy extended pinky grocery store to buy buttermilk.

So, can I substitute buttermilk for regular milk when I'm making pancakes?

Posted by: Don Black at August 03, 2025 04:10 PM (AOsQT)

20 There used to be Bon Marche stores in Washington state, usually an anchor store at a mall. No idea if they're the same company. And yeah they were considered "high end".

Posted by: Farquad at August 03, 2025 04:10 PM (znbnV)

21 I have put on about 10 pounds!
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 04:06 PM (n9ltV)
-------
Break time's over. Get back to work!

Posted by: 496 at August 03, 2025 04:10 PM (pQTSq)

22 That is a substantial serving of truffles. I wonder if I can teach my dog to find them in the forest?

Posted by: Pete Bog at August 03, 2025 04:11 PM (3oLMy)

23 >>> 19 I took y'all's advice about adding buttermilk to my chicken tenders recipe, and things came out nice and crunchy. Thanks for the tip. FWP is I have to go to the fancy extended pinky grocery store to buy buttermilk.

So, can I substitute buttermilk for regular milk when I'm making pancakes?
Posted by: Don Black at August 03, 2025 04:10 PM (AOsQT)

Yes, and you can make buttermilk at home by adding vinegar. I use one tablespoon per cup of milk.

Posted by: Helena Handbasket at August 03, 2025 04:12 PM (ULPxl)

24 There used to be Bon Marche stores in Washington state, usually an anchor store at a mall. No idea if they're the same company. And yeah they were considered "high end".
Posted by: Farquad at August 03, 2025 04:10 PM (znbnV)

I think it’s a similar concept to Ernest and Julio’s Hearty Burgundy. As in no relationship other than using a famous name. I think Macys bought Bon Marché.

Posted by: Pete Bog at August 03, 2025 04:15 PM (3oLMy)

25 Love Bon Marche! I remember going through the perfume department right after it opened, and saw all the salesladies spritzing their armpits with perfume. It explained a lot to a wide-eyed kid.

Cheap food in Paris is extraordinary - ten francs for a butter baguette with ham or cheese, fruit and chocolate - and it is the best freaking baguette or ham or cheese or fruit you've eaten.

Sadly, my current gastro state precludes any food of joy - no dairy, no wheat/gluten, no legumes, not much of anything. I do thank the Lord I don't have that tick bite- that would eliminate one of my primary sources of nutrients!

Posted by: moki at August 03, 2025 04:16 PM (wLjpr)

26 I am willing to live in this digital panopticon that has been created without revolting. But to take away beef?
That would create a million kamikazes to take out the monsters who destroyed our way of life.
Can not believe the monsters amongst us. They are the Dementors of our world, soul sucking monsters.

Posted by: PTSD giver at August 03, 2025 04:16 PM (G40c4)

27 Just solved a cake based murder mystery (1 of only 2 people out of 100 to do so), but didn't win the prize b/c I didn't know that Sherlock Holmes kept tobacco in his toe (I wrote cocaine, but I guess I should have known librarians would never want to say that out loud). Ah well...no 3d printed prize for me

...

Posted by: Nova Local at August 03, 2025 04:16 PM (tOcjL)

28 BUTTERMILK
>>>@19 ... can I substitute buttermilk for regular milk when I'm making pancakes? Posted by: Don Black at August 03, 2025 04:10 PM (AOsQT)
=====================
DIY buttermilk can be made by combining regular milk with lemon juice, vinegar, or even cream of tartar ... Lotza recipes on the internet ... Only difference between homemade and store-bought is that you can use the store-bought immediately (the homemade stuff needs time to brew).

Posted by: Kathy at August 03, 2025 04:17 PM (qpw89)

29 I wonder if I can teach my dog to find them in the forest?

Posted by: Pete Bog at August 03, 2025 04:11 PM (3oLMy)

That is an excellent idea!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 04:18 PM (n9ltV)

30 Chicken flavored crisps doesn't seem that exotic to me. I've been eating Chicken in a Biscuit crackers for ages. Taste like cup-o-noodle soup.

Posted by: Rusty Nail at August 03, 2025 04:18 PM (TdCYS)

31 Healey wife pressure cooked 15lbs of dry rubbed St. Louis style spare ribs in her Instapot's yesterday. As they came out I threw them on the grill for about and 20 minutes each. Racks of ribs take up a lot of grill real estate. They came out perfect. We'll have BBQ ribs for weeks. Best and quickest way to cook spare ribs is in a pressure cooker for 20 minutes and then on a charcoal grill for another 20 mins.

Posted by: Maj. Healey at August 03, 2025 04:19 PM (/U5Yz)

32 27 Just solved a cake based murder mystery (1 of only 2 people out of 100 to do so), but didn't win the prize b/c I didn't know that Sherlock Holmes kept tobacco in his toe (I wrote cocaine, but I guess I should have known librarians would never want to say that out loud). Ah well...no 3d printed prize for me...

Posted by: Nova Local at August 03, 2025 04:16 PM (tOcjL)

Sounds like you did win!!! A moral victory to be sure, but no tchotchke? That is a blessing!!

Posted by: moki at August 03, 2025 04:20 PM (wLjpr)

33 Tonight is Korean chicken thighs, a cabbage/lettuce/carrot salad, and strawberries and watermelon (the 2 fruits on tonight's youth group fruit tray). I'm probably throwing in a roll of crescent rolls to finish dinner b/c I was at the murder mystery, and the morning was on youth group shopping and prep (with dessert and the fruit tray), so all my cooking is now...and I'm hungry. I guess watching everyone eat bakery slices of cake kinda gets the appetite going (I already ate the salad)...

Posted by: Nova Local at August 03, 2025 04:20 PM (tOcjL)

34 Please! In the toe of a Persian slipper!

Posted by: NemoMeImpuneLacessit at August 03, 2025 04:21 PM (FwJ+V)

35 "b/c I didn't know that Sherlock Holmes kept tobacco in his toe"

He kept it in the toe of a Persian slipper. Though, having a false toe that you keep an emergency supply of tobacco in would be pretty hardcore.

Posted by: Idaho Spudboy at August 03, 2025 04:21 PM (CSQvy)

36 Please! In the toe of a Persian slipper!

Posted by: NemoMeImpuneLacessit at August 03, 2025 04:21 PM (FwJ+V)

Where did he keep his cigars?

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 04:22 PM (n9ltV)

37 36 Please! In the toe of a Persian slipper!

Posted by: NemoMeImpuneLacessit at August 03, 2025 04:21 PM (FwJ+V)

Where did he keep his cigars?
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) a

In a very humid place of course.

Posted by: Bill Clinton at August 03, 2025 04:23 PM (/U5Yz)

38 I don’t think Sherlock would have sacrificed a big toe for a secret cache: too vital to perambulation!

Posted by: NemoMeImpuneLacessit at August 03, 2025 04:23 PM (FwJ+V)

39 32 27 Just solved a cake based murder mystery (1 of only 2 people out of 100 to do so), but didn't win the prize b/c I didn't know that Sherlock Holmes kept tobacco in his toe (I wrote cocaine, but I guess I should have known librarians would never want to say that out loud). Ah well...no 3d printed prize for me...

Posted by: Nova Local at August 03, 2025 04:16 PM (tOcjL)

Sounds like you did win!!! A moral victory to be sure, but no tchotchke? That is a blessing!!

Posted by: moki at August 03, 2025 04:20 PM (wLjpr)

Yeah, I was happy...I always seem to be the bridesmaid and not the bride (this is like the 3rd solve I've had in a row I didn't win). This one was free b/c the library ran it so win/win.

In other mysteries (at paid places), I also get half the room to put me down as a killer, but that's b/c I ask a lot of questions b/c you're supposed to, and again redhead who needs special food stands out a lot...so that's probably why I don't win tiebreaks there, either. Too much spotlight and you want folks to come back (and they know I probably will every 6 months or so - it's one of my hobbies

...

Posted by: Nova Local at August 03, 2025 04:23 PM (tOcjL)

40 My most memorable truffle meals involved pizza…one last March in Philly at a bougie pizza joint…Agricola (they mill their own flour)… and years ago in L’Aquila, Italy. Pizza of asiago, arugula, and truffle.

At least I can get to Philly with a minimum of effort, but I’ll wait until the weather gets cooler for the truffle joy.

Posted by: kallisto at August 03, 2025 04:25 PM (s7VcL)

41 35 "b/c I didn't know that Sherlock Holmes kept tobacco in his toe"

He kept it in the toe of a Persian slipper. Though, having a false toe that you keep an emergency supply of tobacco in would be pretty hardcore.

Posted by: Idaho Spudboy at August 03, 2025 04:21 PM (CSQvy)

Yeah, forgot to finish the "toe of the slipper" part...that was in the question. So, where did he keep the cocaine? (I really thought he used that too but he's one author I only have listened to 1-2 books of, vs others that I've read everything)...

Posted by: Nova Local at August 03, 2025 04:25 PM (tOcjL)

42 11 what's wrong with garlic imported from China ? axing for a friend ....
Posted by: runner at August 03, 2025 04:07 PM (g47mK)

Well to start, the fertilizer is human waste. It goes downhill from there.

Posted by: Piper at August 03, 2025 04:25 PM (pZEOD)

43 Knife stand dude triggered me some.

Posted by: Eromero at August 03, 2025 04:27 PM (jgmnb)

44 I think that carmelized onion and chicken crisps sound good. Lately, spouse and I have enjoyed chips made of mixed vegetable chips such as beet, carrot.sweet potato and some others. More interesting that having plain potato chips with a burger.

Posted by: FenelonSpoke at August 03, 2025 04:27 PM (9o+CQ)

45 I forget which story, but at one point Sherlock instructs Watson to have the neighborhood tobacconist send up one pound of his strongest shag tobacco, to be smoked while he puzzles his latest case.

I know from experience that one pound of pipe tobacco will fill up a half-gallon jar.

"And Watson! Please have the confectioner send up 20 pounds of chocolate bon-bons!"

Posted by: Idaho Spudboy at August 03, 2025 04:27 PM (CSQvy)

46 wow was I wrong about what buttermilk is

Posted by: Don Black at August 03, 2025 04:28 PM (AOsQT)

47 Please! In the toe of a Persian slipper!
Posted by: NemoMeImpuneLacessit

Would those 'toes' be from a Male kangaroo?

Posted by: AZ deplorable moron at August 03, 2025 04:29 PM (Qde9E)

48 I may have mentioned this before, but I find the smell and taste of truffles to be faintly nauseating. I'm not allergic per se, but I find them unpleasant.

Posted by: Mikey Alpha Kilo, First of his name at August 03, 2025 04:30 PM (0aYVJ)

49 47 Please! In the toe of a Persian slipper!
Posted by: NemoMeImpuneLacessit

Would those 'toes' be from a Male kangaroo?
Posted by: AZ deplorable moron at August 03, 2025 04:29 PM (Qde9E)
Camel.

Posted by: Eromero at August 03, 2025 04:30 PM (jgmnb)

50 Dinner is a mystery here. I was going to hop in the pool and ponder options there, but it looks like rain.

Guess everyone starves! 😂

Posted by: Piper at August 03, 2025 04:31 PM (pZEOD)

51 I live close enough to Gilroy to never have to worry about where my garlic comes from.

Posted by: Rusty Nail at August 03, 2025 04:31 PM (TdCYS)

52 Tonight’s meal very boring but easy: battered fish filets and Wawa salad. Gold Peak iced tea. Boom. Done

Went to farmers’ market last nite in time for Saturday nite special. Got a big bunch of bananas for a buck. Will freeze them to make smoothies next week.

Posted by: kallisto at August 03, 2025 04:31 PM (gYIwv)

53 Yeah, forgot to finish the "toe of the slipper" part...that was in the question. So, where did he keep the cocaine? (I really thought he used that too but he's one author I only have listened to 1-2 books of, vs others that I've read everything)...
Posted by: Nova Local at August 03, 2025 04:25 PM (tOcjL)

I am not very familiar with Holmes, but I thought he kept a 7% solution of cocaine in his mantel. (Very good chance I am mistaken on this, and I am too lazy to Google right now.)

Posted by: tankdemon at August 03, 2025 04:31 PM (LbDI+)

54 PS - As you all can tell, if you haven't gone out to an interactive murder mystery (one where you can question folks yourself and have fun), you should do so. Not always the cheapest (so I jump on every "free" one I find), but always a very fun outing that's engaging and different. Great date experience (spouse and oldest were with me - they didn't solve it)...

And sometimes, like today, there's free cake (and sparkling ciders - I admit I could at least have the cider, so that was nice, too)...

Posted by: Nova Local at August 03, 2025 04:32 PM (tOcjL)

55 Bon Marché … there’s a sex shop there, IIRC

Posted by: Elric the Bladiest Blade at August 03, 2025 04:32 PM (tVoEg)

56 Well to start, the fertilizer is human waste. It goes downhill from there.

==

um, good thing I asked ! I see it everywhere ! garlic ghat is ...

Posted by: runner at August 03, 2025 04:34 PM (g47mK)

57 My phone has been off wifi all day, maybe since yesterday

Posted by: Skip at August 03, 2025 04:34 PM (+qU29)

58 They had a big and buy at work which was supposed to go to some worthy agriculture related cause . Son bid $40.00
for four gift cards so went out to a pub and brew place where son has delicious gumbo and we all had fine burgers. With all that and drinks for son and crème brûlée for desert it cost a total of $6.00 not including tip. Waitress was adorable and lively and it was a nice afternoon out.

Posted by: FenelonSpoke at August 03, 2025 04:34 PM (2GCMq)

59 Admit it...you love this!

Aesthetically? Heck yes!

Practically? Isn't the point of a knife block to keep the slicey parts safely covered? That chef's knife halfway into his chest makes it hard to get the knife out of his appendix.

Posted by: mikeski at August 03, 2025 04:34 PM (DgGvY)

60 I think everything imported from China includes a good amount of human waste.

Posted by: runner at August 03, 2025 04:35 PM (g47mK)

61 Bon apetit!

Posted by: runner at August 03, 2025 04:35 PM (g47mK)

62 That pasta with truffle cream sauce looks divine!

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at August 03, 2025 04:35 PM (SRRAx)

63 52 Tonight’s meal very boring but easy: battered fish filets and Wawa salad. Gold Peak iced tea. Boom. Done

Went to farmers’ market last nite in time for Saturday nite special. Got a big bunch of bananas for a buck. Will freeze them to make smoothies next week.

Posted by: kallisto at August 03, 2025 04:31 PM (gYIwv)

Cruelness of cooking:
Beaten eggs,
Battered fish

Posted by: jim (in Kalifornia) at August 03, 2025 04:36 PM (ynpvh)

64 Single guys can’t have that knife holder. The girls will take one look at it, think youre a serial killer, and bolt. LOL.

Posted by: Elric the Bladiest Blade at August 03, 2025 04:36 PM (tVoEg)

65 60 I think everything imported from China includes a good amount of human waste.

Posted by: runner at August 03, 2025 04:35 PM (g47mK)

The protein has melamine
The veggies are grown in sh*t
The workers are slave labor in some places.

Is this why the Dems support China so much?

Posted by: jim (in Kalifornia) at August 03, 2025 04:37 PM (ynpvh)

66 The Blade is making lamb chops tonight. T-bone style. One of my favs.

Posted by: Elric the Bladiest Blade at August 03, 2025 04:37 PM (tVoEg)

67 64 Single guys can’t have that knife holder. The girls will take one look at it, think youre a serial killer, and bolt. LOL.

Posted by: Elric the Bladiest Blade at August 03, 2025 04:36 PM (tVoEg)

Chinese culture, is considered bad luck to give/receive knives as a gift, much less knives with that holder. LOL

Posted by: jim (in Kalifornia) at August 03, 2025 04:38 PM (ynpvh)

68 Is this why the Dems support China so much?
Posted by: jim (in Kalifornia) at August 03, 2025 04:37 PM

Tim Waltz has a shockingly low bar when it comes to being impressed.

Posted by: Rusty Nail at August 03, 2025 04:41 PM (TdCYS)

69 Since yesterday

Posted by: Skip at August 03, 2025 04:41 PM (+qU29)

70 Cruelness of cooking:
Beaten eggs,
Battered fish

It’s how I work out aggression! 😎

I sub to Paula Deen’s YT channel, I think I’m finally going to make one of her (non-dessert) recipes. A roasted corn/poblano/black bean salsa…oh yes.
A place nearby makes killer tortilla chips

Next weekend is when it all happens

Posted by: kallisto at August 03, 2025 04:42 PM (s7VcL)

71 496, Qui Platinum tequila. The extra anejo one.

Posted by: Ben Had at August 03, 2025 04:45 PM (HFcKg)

72 I missed out on the Jaialdi (Basque) festival here. the next one is in five years. But there are s few stores and restaurants that are Basque, so we'll definitely check them out soon.

Posted by: Mikey Alpha Kilo, First of his name at August 03, 2025 04:51 PM (0aYVJ)

73 Good afternoon, horde. I made some very pedestrian, but delicious, chicken and noodles yesterday. It was filling and restorative after an afternoon of yard work, and left plenty of leftovers for Mr. Dmlw! to eat while I'm at Mom's this week.

Posted by: Dash my lace wigs! at August 03, 2025 04:53 PM (h7ZuX)

74 I found a can of Manwich sauce in the pantry (it was on sale!) so I'm cooking up burger meat and goosing up the flavor with hatch chiles, bacon, peppers, onions, and black beans. I'll spoon it over crumbled corn bread.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 03, 2025 04:53 PM (kpS4V)

75 The problem to me of the expensive Grand French Meals is that they take too long. The event and pageantry is nice, but 3 hours for dinner is way too long. I’m bored am fidgety by then. Unless your date is a real foodie, she’s wondering when dinner is over. Per Se in Manhattan is close to 4 fucking hours.

Posted by: Elric the Bladiest Blade at August 03, 2025 04:54 PM (tVoEg)

76 >>>@70 ... I sub to Paula Deen’s YT channel, I think I’m finally going to make one of her (non-dessert) recipes. A roasted corn/poblano/black bean salsa…oh yes.
A place nearby makes killer tortilla chips
================
If that place nearby makes lime-flavored chips, a blueberry salsa would also pair nicely ... Just a suggestion.

Posted by: Kathy at August 03, 2025 04:55 PM (qpw89)

77 # 58 Meant "bid and buy"

Posted by: FenelonSpoke at August 03, 2025 04:57 PM (2GCMq)

78 That pasta looks more like manicotti than rigatoni.

Posted by: Ben Had at August 03, 2025 04:57 PM (HFcKg)

79 Posted by: Elric the Bladiest Blade at August 03, 2025 04:36 PM (tVoEg)

LOL. I think it's kind of weird but I don't have to worry because I'm not in the dating market.

Posted by: FenelonSpoke at August 03, 2025 04:59 PM (2GCMq)

80 48 I may have mentioned this before, but I find the smell and taste of truffles to be faintly nauseating. I'm not allergic per se, but I find them unpleasant.
Posted by: Mikey Alpha Kilo, First of his name at August 03, 2025 04:30 PM (0aYVJ)
----

Me too, alas. I feel like such a failure as a foodie.

One year Wegmans (hallowed be thy name) featured truffle everything and I stocked up on sauce, pasta, butter, etc. only to discover it gave me the horks. But I was too cheap to toss it out and it stayed in my cabinet for months. Blecch.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 03, 2025 05:00 PM (kpS4V)

81 Can't we make it illegal for people to say incredibly stupid and ignorant things about food and eating?

Why the hell would we want to do that?

Posted by: Aetius451AD work phone at August 03, 2025 05:00 PM (zZu0s)

82 I'm sure it's been on the thread before, but does anyone have a recipe for a sourdough starter? I'd like to give homemade sourdough a try before I give up bread completely!

Posted by: moki at August 03, 2025 05:01 PM (wLjpr)

83 Enjoy French food culture while you can:

https://tomkratman.com/caliphate-afterword/

Posted by: NemoMeImpuneLacessit at August 03, 2025 05:02 PM (FwJ+V)

84 That pasta looks more like manicotti than rigatoni.
Posted by: Ben Had at August 03, 2025 04:57 PM (HFcKg)
——

I’m guessing the plate is quite small and thus the rigatoni looks bigger than it really is. Maybe.

Posted by: Elric the Bladiest Blade at August 03, 2025 05:02 PM (tVoEg)

85 These people are f*cking loons! They need to be committed.

Yes they should. No different that folks that want to force untested vaccines on the entire populace, or force everyone to be a vegetarian (like that failed Austrian painter).

Posted by: jim (in Kalifornia) at August 03, 2025 05:03 PM (ynpvh)

86 Today was a snacking day. Saw Cholula-flavored tortilla chips in the discount section of the grocery store when I went shopping Friday. Thought they’d be a good excuse to make Italian-style chickpea-potato hummus, so I started soaking the beans Friday night, started cooking them on low in the crockpot last night. Ate half of it for lunch and then the other half a few hours later.

I used black chickpeas, because I got a small bag of them for a gift a few months ago. They were good, although I didn’t detect much of a difference between them and normal chickpeas.

Was planning on doing chicken-fried steak with some leftover gravy in the fridge tonight. But I don’t need that any more.

Then again, I had planned on hummus with toast tomorrow…

Posted by: Stephen Price Blair at August 03, 2025 05:05 PM (EXyHK)

87 83 Enjoy French food culture while you can:

https://tomkratman.com/caliphate-afterword/

Posted by: NemoMeImpuneLacessit at August 03, 2025 05:02 PM (FwJ+V)

If Susan Sontag hated western values so much, she should have left and gone to a country that observed other values, like a Muzzie country; they know how to treat women there, right Susan?

Posted by: jim (in Kalifornia) at August 03, 2025 05:05 PM (ynpvh)

88 Per Se in Manhattan is close to 4 fucking hours.

Posted by: Elric the Bladiest Blade at August 03, 2025 04:54 PM (tVoEg)

I think the frogs do a better job of that. There are numerous palate cleansers and tiny tastes to keep everyone entertained. That helps a lot.

And...I think four hour meals are great if the people at the table are interesting.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 05:05 PM (n9ltV)

89 Went to the local health food/ vitamin store and they were having a special on "Envy" apples. I asked the cashier if they would be doing a special on "gluttony" and "sloth" apples at some point and she actually laughed.

Posted by: FenelonSpoke at August 03, 2025 05:06 PM (2GCMq)

90 Also not a fan of truffles, nor truffle-flavored stuffs. My expectations were high, given how people rave, but I just can't even with those.

Posted by: Dash my lace wigs! at August 03, 2025 05:06 PM (h7ZuX)

91 89 Went to the local health food/ vitamin store and they were having a special on "Envy" apples. I asked the cashier if they would be doing a special on "gluttony" and "sloth" apples at some point and she actually laughed.

Posted by: FenelonSpoke at August 03, 2025 05:06 PM (2GCMq)

Lust apples?

Posted by: jim (in Kalifornia) at August 03, 2025 05:06 PM (ynpvh)

92 I made a YUGE salad last Sunday with the Chinese cabbage I bought. It was my first time trying that. If you can believe the 'experts' and 'articles' on the 'internet', Chinese cabbage is supposedly very high in nutrients.

Anyway, I used the ENTIRE cabbage. It actually stayed nice, fresh and crisp the entire week. I was pleasantly surprised. Since it's just me, this is my new go to for salads.

Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 17.1 % at August 03, 2025 05:06 PM (jvJvP)

93 Smoked bone-in chicken breast, baked potato and steamed spinach. Fresh herbs from the garden for seasoning.

But, first... Bourbon.

Posted by: Martini Farmer at August 03, 2025 05:06 PM (Q4IgG)

94 That pasta looks more like manicotti than rigatoni.

Posted by: Ben Had at August 03, 2025 04:57 PM (HFcKg)

You say tomato I say tomahto...

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 05:07 PM (n9ltV)

95 Stephen Price Blair, have you ever made hummus with green olives?

Posted by: Ben Had at August 03, 2025 05:08 PM (HFcKg)

96 CBD, it's all just flour, water and salt.

Posted by: Ben Had at August 03, 2025 05:10 PM (HFcKg)

97 We don't have to worry about Susan Sontag 's opinions anymore . She died in 2004. Granted there are still people who feel that way, but they are all aging out.

Posted by: FenelonSpoke at August 03, 2025 05:10 PM (2GCMq)

98 Pride apples
Wrath apples
Greed apples

Posted by: Aetius451AD work phone at August 03, 2025 05:11 PM (zZu0s)

99 Stephen Price Blair, have you ever made hummus with green olives?

I have not. Should be tangy! And an interesting color, too…

I have made tapenade, but with black olives.

Posted by: Stephen Price Blair at August 03, 2025 05:12 PM (EXyHK)

100 We don't have to worry about Susan Sontag 's opinions anymore . She died in 2004. Granted there are still people who feel that way, but they are all aging out.
Posted by: FenelonSpoke at August 03, 2025 05:10 PM (2GCMq)

The problem is they are being replaced by people who are even more idiotic, repulsive and insane.

Posted by: Aetius451AD work phone at August 03, 2025 05:12 PM (zZu0s)

101 Per Se in Manhattan is close to 4 fucking hours.

Posted by: Elric the Bladiest Blade at August 03, 2025 04:54 PM (tVoEg)

I think the frogs do a better job of that. There are numerous palate cleansers and tiny tastes to keep everyone entertained. That helps a lot.

And...I think four hour meals are great if the people at the table are interesting.
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 05:05 PM (n9ltV)
——

I don’t mind 4 hours with people who are interesting. But maybe 2 hours at the restaurant, an hour at the bar, an hour walking next to the Seine, etc. I cannot sit in the same restaurant chair for 4 hours. And despite the rave reviews, I thought Per Se had a bland interior and cheap chairs. 4 hours of that? I have no idea how the place got so famous. But I have my suspicions.

Posted by: Elric the Bladiest Blade at August 03, 2025 05:12 PM (tVoEg)

102 Ben Had - thank you!

Posted by: 496 at August 03, 2025 05:12 PM (bx0xv)

103 Aetius, don't forget crab apples.

Posted by: Ben Had at August 03, 2025 05:12 PM (HFcKg)

104 Aetius, don't forget crab apples.
Posted by: Ben Had at August 03, 2025 05:12 PM (HFcKg)

Wouldn't that fall under wrath apples?

Posted by: Aetius451AD work phone at August 03, 2025 05:13 PM (zZu0s)

105 Posted by: jim (in Kalifornia) at August 03, 2025 05:06 PM (ynpvh)

I didnt ask about those. 😉 I wondered if "envy" was a reference to Biblical story of Adam and Eve but there was a customer behind me so I didn't want to take up time on other theological queries.

Posted by: FenelonSpoke at August 03, 2025 05:13 PM (2GCMq)

106 Since it's been hot, I've been looking up quick and stupidly easy recipes.

So, I have 3 that I dump on this here thread for your enjoyment.

Saucy Beef and Pepper Stir-Fry

https://www.bonappetit.com/recipe/beef-stir-fry-

with-peppers

This dish looked like it was made for muh flat top grill so that's where I cooked this one, which ironically put me right out in the blazing hundred plus heat in front of a blazing hot piece of metal.

This one made the rotation. Served with rice, it was a real plate-licker.

Tips:
1) Go ahead and spring for the ribeye and put a hard sear on the pieces. So good and tender.

2) If you're using a flat top grill, fry your veggies in the beef fat and fond that the beef leaves behind. Extra flea, biznitches!

3) The beauty and capsaicin Mrs naturalfake is not a big Scoville-unit fan, so I used a mix of bell peppers along with jalapeños and Fresno peers with the veins and seeds mostly scraped out.
I'm going to say that this improved the recipe cuz you got a depth of pepper flavor you wouldn't have gotten with the original recipe.

Very yummy. You may never buy Chinese takeout again!

Posted by: naturalfake at August 03, 2025 05:13 PM (iJfKG)

107 Moki , I made sourdough starter from scratch a while back, after I decided the one I had wasn't performing well. It took a full week, and I used bottled water because the water quality where I live is poor, even with filtration. But it's much better than my first starter.

Email in nic, would be happy to share the recipe/method if you like.

Posted by: Dash my lace wigs! at August 03, 2025 05:14 PM (h7ZuX)

108 4 hours for a meal?

I'm not that sophisticated, foodwise yet.

I'd order it for pick-up.

Posted by: Stateless - HAPPY NOT HOMELESS! - New Life Creation 17.1 % at August 03, 2025 05:16 PM (jvJvP)

109 The other snack I made today was a “Delicious Seafoam Candy” from a 1919 pamphlet. It’s basically a divinity fudge, but with chopped dates and cocoanut, and brown sugar. I used figs, because that’s what I had. They were amazing. Fortunately, I didn’t eat the whole batch of ’em like I did the hummus.

I’ve been looking for this pamphlet ever since I saw a photo of the back, with CBD’s favorite candy recipe on it, Maple Cocoanut Candy. I tried the recipe, and I can see why he likes it so much. Very maple-y.

I’ve been wondering what else was in the pamphlet, but couldn’t find a copy or even an image of a copy until last month.

Posted by: Stephen Price Blair at August 03, 2025 05:16 PM (EXyHK)

110 Stephen Price Blair, you have figs. Make a fig / walnut chutney and use it as a sandwich spread with ham and cheese.

Posted by: Ben Had at August 03, 2025 05:19 PM (HFcKg)

111 Carne Asada rub on some chicken breasts and fresh green beans tonight.

Posted by: Mr Aspirin Factory at August 03, 2025 05:19 PM (dR6yv)

112 Crabby Appleton

Posted by: Bertram Cabot, Jr. at August 03, 2025 05:20 PM (63Dwl)

113 Speaking of bell peppers --- I've found that the frozen pepper strips are just dandy for cooking purposes, especially if you're cooking for one (as I generally am). No giant pepper slowly mummifying in the crisper drawer until you need it again, throw that one out, and buy a new one. No fooling around with cleaning out the seeds, either.

I wouldn't use them if it were a dish that used fresh peppers, but if you're going to cook them they're fine.

Posted by: Rodrigo Borgia at August 03, 2025 05:20 PM (qpyNK)

114 CBD’s favorite candy recipe on it, Maple Cocoanut Candy. I tried the recipe, and I can see why he likes it so much. Very maple-y.

Posted by: Stephen Price Blair at August 03, 2025 05:16 PM (EXyHK)

I actually like maple sugar candy a lot!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 05:20 PM (n9ltV)

115 Bon Marché? Pfft.

Image, 1923:
[crosses fingers that margins aren't blown]

https://www.cardcow.com/images/
set599/card00730_fr.jpg

Posted by: Mike Hammer, etc., etc. at August 03, 2025 05:21 PM (XeU6L)

116 > In a very humid place of course.
Posted by: Bill Clinton at August 03, 2025 04:23 PM (/U5Yz)

Tell me about it.

Posted by: Mrs. Hudson at August 03, 2025 05:24 PM (qpyNK)

117 I could tell you all about those apples.

Posted by: Eve at August 03, 2025 05:25 PM (qpyNK)

118 If that place nearby makes lime-flavored chips, a blueberry salsa would also pair nicely ... Just a suggestion.

Thanks!
I will find out if they do

Posted by: kallisto at August 03, 2025 05:25 PM (yvjkM)

119 Plate-Licker number 2:

Sun Gold Tomato Pasta with Pistachio Gremolata

https://www.bonappetit.com/recipe/sun-gold-

tomato-pasta

Super easy, super quick. Looks super fancy. Tastes super delicious.

Perfect summer chow. Light yet deep flavor. Not much standing in front of the stove.

You will be hailed as a gourmet genius.

Tips:
1) Unless you just really want to fire up your stove, just buy roasted pistachios. I see no advantage in roasting your own.
2) The yellow tomatoes make this dish very pretty. You eat first with your eyes and all that, but red cherry tomatoes will, of course work.

This is a must try.

Posted by: naturalfake at August 03, 2025 05:26 PM (iJfKG)

120 [crosses fingers that margins aren't blown]

Posted by: Mike Hammer, etc., etc. at August 03, 2025 05:21 PM (XeU6L)

Dude.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 05:27 PM (n9ltV)

121 Mmmm....truffle sauce.

Posted by: RedMindBlueState at August 03, 2025 05:27 PM (Wnv9h)

122 Test run on the bacon wrapped jalapeños stuffed with venison/ wild boar sausage and oxaca/ cojita cheese for the you know what.

Posted by: Ben Had at August 03, 2025 05:28 PM (HFcKg)

123 The neigborfolk gave me three whole red salmon ("sockeye", as barbarians call them) this week. Probably $200 worth of fish at Lower 48 prices.

The red run is spectacular this year -- everyone is limiting out, and the personal use dipnetters are just hauling them in.

God, I love living in Alaska.

Posted by: Rodrigo Borgia at August 03, 2025 05:29 PM (qpyNK)

124 etc. I cannot sit in the same restaurant chair for 4 hours. And despite the rave reviews, I th

I went on a bike tour of Provence one year. They booked a different chateau along the route, every nite. The dinners lasted a l-o-n-g time. Between the bike seat during the day and the dining chair ad infinitum ,, the rear end was a sore little puppy.
I was really thin back then not much padding on the derriere, it was an ouchy fer sher.

Posted by: kallisto at August 03, 2025 05:33 PM (ZmlhD)

125 Rodrigo, you and tcn are indeed blessed with the bounty of Alaska.

Posted by: Ben Had at August 03, 2025 05:33 PM (HFcKg)

126 Plate-licker number 3:

Linosa Pesto Pasta

https://www.saveur.com/recipes-by-course/italian-

island-pesto

Recipe comes from an island between Sicily and Tunisia. Incredibly easy to make. Light, wonderful flavor that comes from Italian Voodoo, I guess, because it uses so few ingredients.

Perfect for a hot summer night's dinner. In and out of the kitchen. Add in a fresh green salad with lemon and olive oil for dressing.

All three of these have made the rotation. Give them a whirl.

Posted by: naturalfake at August 03, 2025 05:34 PM (iJfKG)

127 Stephen Price Blair, you have figs. Make a fig / walnut chutney and use it as a sandwich spread with ham and cheese.

That does sound good. I’ve done that with dates. Figs should be even better. Sadly, I had figs. They all went into the candy.

Do you use fresh figs for that, or dried figs?

I actually like maple sugar candy a lot!

Maple Cocoanut Candy

Mix one cup of sugar and one-half cup of maple sirup with one-fourth cup of milk. Put in a saucepan and stir until the boiling point is reached. Boil without stirring until a soft ball forms in cold water. Remove from fire, add one-half cup of Dromedary Cocoanut, beat until it begins to sugar; then drop by spoonfuls on buttered paper.

—from Dromedary Cocoanut’s ca. 1919 “Cocoanut Candies”

Posted by: Stephen Price Blair at August 03, 2025 05:34 PM (EXyHK)

128 > three whole red salmon ("sockeye", as barbarians call them)

Alaska name Barbarian name
Red Sockeye
King Chinook
Silver Coho
Humpy Pink
Dog Chum (lately, the marketroids have started calling this TEMU salmon "keta" or "silverbrite")

Posted by: Rodrigo Borgia at August 03, 2025 05:34 PM (qpyNK)

129 Test run on the bacon wrapped jalapeños stuffed with venison/ wild boar sausage and oxaca/ cojita cheese for the you know what.

I’m going to have to fast for a week before that you know what.

Posted by: Stephen Price Blair at August 03, 2025 05:35 PM (EXyHK)

130
Hmmmm.

AC was working overtime it looks like.

*sigh*

Posted by: naturalfake at August 03, 2025 05:36 PM (iJfKG)

131
Dude.
Posted by: CharlieBrown'sDildo
-----------
Je suis désolé.

Trying again:
https://shorturl.at/TdnBB

Posted by: Mike Hammer, etc., etc. at August 03, 2025 05:37 PM (XeU6L)

132 Stephen Price Blair, I'm testing the antipasto skewers next.

Posted by: Ben Had at August 03, 2025 05:37 PM (HFcKg)

133 doesn’t violate anyone’s rights, and promotes virtuous action or character, then x-ing is strongly pro tanto obligatory; promoting tickborne AGS satisfies each of these conditions. Therefore, promoting tickborne AGS is strongly pro tanto obligatory. It is presently feasible to genetically edit the disease-carrying capacity of ticks. If this practice can be applied to ticks carrying AGS, then promoting the proliferation of tickborne AGS is morally obligatory.

Uhhh... how does trying to make people sick with AGS satisfy the condition of not violating anyone's rights?

Of course we here know better.

Posted by: Emmie at August 03, 2025 05:38 PM (FMtrg)

134 Off to work
Have a great evening everyone, it's very nice outside here too

Posted by: Skip at August 03, 2025 05:39 PM (+qU29)

135 I just found out the family and now friends I went to high school with who owned a couple of grocery stores in my hometown of Lake Charles, LA have there own line of frozen foods that are carried in Krogers and HEB .

Good Eats is the brand. They make single serving frozen cajun food. Shrimp gumbo, Chicken and Sausage gumbo, Crawfish Etoufee, etc.

If you like that stuff I can’t recommend it high enough. It’s freaking excellent and I’m a gumbo snob. It’s west of Baton Rouge gumbo. No nasty okra in it.

Posted by: polynikes at August 03, 2025 05:39 PM (VofaG)

136 Rodrigo, you and tcn are indeed blessed with the bounty of Alaska.
Posted by: Ben Had at August 03, 2025 05:33 PM

Not in Alaska, but had some great halibut for lunch today.

Posted by: RedMindBlueState at August 03, 2025 05:41 PM (Wnv9h)

137 Polynikes, I will.look for it. I currently buy " Frenchys" etoufee.

Posted by: Ben Had at August 03, 2025 05:42 PM (HFcKg)

138 I’ve had birthday celebration dinners at the Capital Grill that lasted for 2 or 3 hours . Their lollipop lamb chops are the best thing I’ve ever eaten.

Posted by: polynikes at August 03, 2025 05:42 PM (VofaG)

139 > 125 Rodrigo, you and tcn are indeed blessed with the bounty of Alaska.
Posted by: Ben Had at August 03, 2025 05:33 PM (HFcKg)

The downside is that to get decent vegetables you have to either pay eye-watering prices or grow them yourself.

The standard grocery store "tomato" here is completely inedible to my taste. I don't know who buys those things.

Posted by: Rodrigo Borgia at August 03, 2025 05:43 PM (qpyNK)

140 RMBS, you always manage to make me want what you have eaten.

Posted by: Ben Had at August 03, 2025 05:44 PM (HFcKg)

141 133
...

Uhhh... how does trying to make people sick with AGS satisfy the condition of not violating anyone's rights?

Of course we here know better.

Posted by: Emmie at August 03, 2025 05:38 PM (FMtrg)

Put it into terms they'd understand...it's like giving gays and lesbians shots that make them hetero...
Like that shot that was developed to make "gay" rams straight...

Posted by: jim (in Kalifornia) at August 03, 2025 05:45 PM (ynpvh)

142 Simple menu tonight, Chicken in a bag, scalloped potatoes and buttered peas.

Changing the drink up tonight and having Whiskey Sours.

Posted by: Thomas Bender at August 03, 2025 05:47 PM (XV/Pl)

143 I made apple . . . Well, jam or preserves or confit, whatever you want to call it. You spread it on toast.

Core, Peel and shred 6 cups of apples
add 1/4 cup of lemon juice, and a box of pectin

Bring this to a boil, and then add in 6 Cups of white sugar and stir it in. Let it come back to a boil that you can't stir down and let it boil for one minute.
Then pull off the heat, and can it by hot water bath.

If you want to avoid using pectin, then you need to cook the shreds and sugar together until you either get it to gel on a plate. or you get "double drips" from the side of your wooden spoon. You can also use a candy thermometer.

Posted by: Kindltot at August 03, 2025 05:47 PM (rbvCR)

144 tcn mentioning her bounty of raspberries makes want to make a chocolate/ chili cake with a champagne/ raspberries drizzle.

Posted by: Ben Had at August 03, 2025 05:48 PM (HFcKg)

145 Went to the local health food/ vitamin store and they were having a special on "Envy" apples. I asked the cashier if they would be doing a special on "gluttony" and "sloth" apples at some point and she actually laughed.

Posted by: FenelonSpoke

Lust apples?
Posted by: jim (in Kalifornia)

Those were the very first ones.

Posted by: mikeski at August 03, 2025 05:48 PM (DgGvY)

146 Searched Kroger website and no hits for Good Eats.

Posted by: Bertram Cabot, Jr. at August 03, 2025 05:48 PM (63Dwl)

147 It’s freaking excellent and I’m a gumbo snob.

Darn it. Can’t find it at my H-E-B.

I need to do another trip to New Orleans.

Posted by: Stephen Price Blair at August 03, 2025 05:49 PM (EXyHK)

148 Herein, we argue that if eating meat is morally impermissible, then efforts to prevent the spread of tickborne AGS are also morally impermissible.

See, you kind of need to establish the truth and validity of your first premise before you can move on to arguing for the truth and validity of your utterly monstrous concluding assertion.

Posted by: FeatherBlade at August 03, 2025 05:49 PM (TRQeB)

149 Made Grandma Pie again last night (It's my new favorite thing to make) with Paper Plane cocktails.

The Paper Plane Cocktail is said to be a variation on the Last Word. SPOILER: it isn't.
But, it's tasty.

Here's the recipe:

Paper Plane

1 oz Bourbon
! oz Amaro Nonino
1 oz Bitter-sweet aperitivo like Aperol
1 oz fresh lemon juice

Shake, shake, shake with ice. Strain. Serve in cocktail glass with a lemon twist or little paper plane.

Very tasty cocktail. The downside here is that you're not likely to have all the ingredients on hand.

If not, try it next time you're in a snazzy bar known for their cocktails. Both the amaro and aperitivo are used in several cocktails or used by themselves so just buy, you'll be sure to use them.

Posted by: naturalfake at August 03, 2025 05:49 PM (iJfKG)

150 144 tcn mentioning her bounty of raspberries makes want to make a chocolate/ chili cake with a champagne/ raspberries drizzle.
Posted by: Ben Had at August 03, 2025 05:48 PM (HFcKg)

-------

Call me. We need to talk.

Posted by: Cicero (@cicero43) at August 03, 2025 05:50 PM (dh0Px)

151 I asked the cashier if they would be doing a special on "gluttony" and "sloth" apples at some point and she actually laughed.

I would buy “sloth” apples. Once. It would take some real confidence and humor to name your apple variant “sloth”.

I’d also buy lemur apples. But never horse apples.

Posted by: Stephen Price Blair at August 03, 2025 05:51 PM (EXyHK)

152 France sucks.

I'm half french and kick my ass every morning for being so.

Posted by: jsg at August 03, 2025 05:51 PM (QA89Y)

153 Cicero, made it one year for the MoMe. You join us and I will make it for you.

Posted by: Ben Had at August 03, 2025 05:51 PM (HFcKg)

154 Admit it...you love this!

No, it's Ikea trash.

Posted by: weft cut-loop at August 03, 2025 05:52 PM (mlg/3)

155 I suck. It’s not Good Eats . It’s Big Easy.

I was thinking of a restaurant.

Posted by: polynikes at August 03, 2025 05:53 PM (VofaG)

156 It’s not Good Eats . It’s Big Easy.

Well, that’s better. They got it. Great prices, too.

If they make breaded catfish and shrimp, and from the logo it looks like they do, they’re also available at Meier.

Posted by: Stephen Price Blair at August 03, 2025 05:55 PM (EXyHK)

157 Oh, and the other thing I did today was fire up the fruit dryer. I am doing my first run of apple chips.

Does anyone have experience with a freeze-dryer? I am looking into going in halvesies with someone for one. He wants to make freeze dried candy, and I want to dry fruits in season.

Posted by: Kindltot at August 03, 2025 05:56 PM (rbvCR)

158 Posted by: naturalfake at August 03, 2025 05:49 PM (iJfKG)

Dear naturalfake,
Each of your 3 recipes sound delicious. I think I will have to attempt the one with the pistachios. I have ajar of pistachio butter on hand, could probably throw some of that in there.

Can you re-post your Paloma recipe? I think that’s the one made with grapefruit juice.

Posted by: kallisto at August 03, 2025 05:57 PM (TfFuK)

159 TXMOME, where you can find horse apples and cow pies.

Posted by: Ben Had at August 03, 2025 05:57 PM (HFcKg)

160 Posted by: Mike Hammer, etc., etc. at August 03, 2025 05:37 PM (XeU6L)

No worries...I fixed it. In the future, put a line break halfway through. It still cuts and pastes correctly.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 05:58 PM (n9ltV)

161 I read an article about how they develop new chip flavors. It's stranger than you think.

They can cook up any flavor they want, like, "Nonna's Italian Barbecue Sauce" or whatever. They cook it up in a test kitchen.

They hire a consulting firm to convert that flavor into spray-on form. These consultants use gas chromatographs and professional tasters and a host of inside knowledge to produce any flavor imaginable from chemicals you can buy by the carload.

The consultants are a handful of secretive firms who don't advertise what they do. If you find their website, you can't tell what they're selling unless you already knew. The trade secrets they develop are worth millions if the flavor hits the market. And the consultants are total mercenaries. They work for Pringles AND Lay's AND anybody else, and they take elaborate precautions to ensure there's no information leakage between their various accounts.

It's real cloak-and-dagger stuff.

Posted by: Bombadil at August 03, 2025 05:59 PM (MX0bI)

162 RMBS, you always manage to make me want what you have eaten.
Posted by: Ben Had at August 03, 2025 05:44 PM

😄 The RMBS Mom and I tried a nice local place for lunch. Halibut, a truffled parm risotto with crispy prosciutto and some asparagus. Delish.

Posted by: RedMindBlueState at August 03, 2025 05:59 PM (Wnv9h)

163 Posted by: Ben Had at August 03, 2025 05:51 PM (HFcKg)

---------

I dream of showing up at the MoMe of all MoMees. You guys think Doof is a great dancer, well you haven't seen me.

Alas and alack, my current vocational obligations do not permit such frippery, but soon.

Very soon.

Posted by: Cicero (@cicero43) at August 03, 2025 06:00 PM (dh0Px)

164 RMBS, now you've done it. Sometimes Corsicana is really a cuisine desert.

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

165 So, CBD, is there any decent, meaning Texas, BBQ to be had in France?

Posted by: Duncanthrax at August 03, 2025 06:03 PM (0sNs1)

166 I'm sure it's been on the thread before, but does anyone have a recipe for a sourdough starter? I'd like to give homemade sourdough a try before I give up bread completely!
Posted by: moki at August 03, 2025 05:01 PM (wLjpr)

Basically you want to set out water and flour on a windowsill and stir it every day until you get a start/

You can add potato water to it, or malt and some sugar to it to get it to start, but you are waiting for whatever comes through.
One option is to add in raisins since they have wild yeasts on the skin (this was an essential step for making beer in Babylon by the way) or other fruit.

Posted by: Kindltot at August 03, 2025 06:03 PM (rbvCR)

167 Sure, Callisto.

Paloma
1.5-2.0 oz of blanco tequila
1-20 oz pink grapefruit juice
.5 oz fresh lime juice
pour over ice
You can add a bit of agave syrup if you want something sweeter

Cheat Paloma
1.5-2.0 blanco tequila
over ice
fill glass with grapefruit soda
Optional: add .5 oz lime juice

In Mexico, they actually use the grapefruit soda most often these days.

Posted by: naturalfake at August 03, 2025 06:03 PM (iJfKG)

168 163 Posted by: Ben Had at August 03, 2025 05:51 PM (HFcKg)

---------

I dream of showing up at the MoMe of all MoMees. You guys think Doof is a great dancer, well you haven't seen me.

Alas and alack, my current vocational obligations do not permit such frippery, but soon.

Very soon.
Posted by: Cicero (@cicero43) at August 03, 2025 06:00 PM (dh0Px
Send a video. Wearing a toga.

Posted by: Eromero at August 03, 2025 06:04 PM (jgmnb)

169 Cicero, may I be on your dance card when you get here?

Posted by: Ben Had at August 03, 2025 06:04 PM (HFcKg)

170 RMBS, now you've done it. Sometimes Corsicana is really a cuisine desert.
Posted by: Ben Had at August 03, 2025 06:03 PM

The culinary struggle is real.

Posted by: RedMindBlueState at August 03, 2025 06:04 PM (Wnv9h)

171 Now, Moki, if you want to do something like "salt rising bread" instead, you will be heading into odd areas, since it is using wild clostridium Sp found on things like corn meal or potato skins.

Posted by: Kindltot at August 03, 2025 06:05 PM (rbvCR)

172 Made my annual Gravenstein apple pie yesterday...delish.. Nothing like Gravenstein apples...

Posted by: It's me donna at August 03, 2025 06:06 PM (VE6XX)

173 oops.

that should be 1-2 oz pink grapefruit juice

Not 1-20

Posted by: naturalfake at August 03, 2025 06:06 PM (iJfKG)

174 It’s Big Easy.

Posted by: polynikes at August 03, 2025 05:53 PM (VofaG)

Several stores in our area carry it. I'm gonna try some red beans and rice!

Posted by: Emmie at August 03, 2025 06:06 PM (FMtrg)

175 RMBS, I await. your chicken fried steak envy.

Posted by: Ben Had at August 03, 2025 06:07 PM (HFcKg)

176 Made my annual Gravenstein apple pie yesterday...

Posted by: It's me donna at August 03, 2025 06:06 PM (VE6XX)

Best apples for pie!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 06:07 PM (n9ltV)

177 I'm picturing vmom or bluebell with a knife holder like the one at the end.

Also, potato chips are mostly a vehicle for exotic flavors.

Yeah, we eat the normally salty, vinegary kind, but really, is there any flavor you CAN'T add to potato chips?

Posted by: "Perfessor" Squirrel at August 03, 2025 06:07 PM (IBQGV)

178 169 Cicero, may I be on your dance card when you get here?
Posted by: Ben Had at August 03, 2025 06:04 PM (HFcKg)

----------

You, my dear, are number one, but you will have to keep up.

Posted by: Cicero (@cicero43) at August 03, 2025 06:08 PM (dh0Px)

179 Best apples for pie!
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 06:07 PM (n9ltV)

yes they are.. Pity they don't keep...

Posted by: It's me donna at August 03, 2025 06:08 PM (VE6XX)

180
Kroger:
There were no results for "big easy." Try searching another term.

Posted by: Bertram Cabot, Jr. at August 03, 2025 06:08 PM (63Dwl)

181 Posted by: naturalfake at August 03, 2025 06:06 PM (iJfKG)

Thanks!
I like the agave syrup option.

I will try it both ways, soda and juice.

Whole Foods sells a house brand pink grapefruit Italian soda, reasonably priced.

Posted by: kallisto at August 03, 2025 06:10 PM (TfFuK)

182 As we've had mentions today of literary stuff, and chili dogs, and Pink's, thought some of you might enjoy this:

https://www.youtube.com/watch?v=Dr5NsTOXAyE

Harlan Ellison's reading of his short story "Prince Myshkin, and Hold the Relish," which is IMHO funny as hell and is set at Pink's.

Enjoy, I hope.

Posted by: Just Some Guy at August 03, 2025 06:10 PM (q3u5l)

183 RMBS, now you've done it. Sometimes Corsicana is really a cuisine desert.
Posted by: Ben Had at August 03, 2025 06:03 PM (HFcKg)
----
I've only been to the TXMOME three times so far (hopefully four this fall), but when I've been there, we've had food as far as the eye can see.

Or maybe I was just looking at cows wandering around the ranch.

Posted by: "Perfessor" Squirrel at August 03, 2025 06:10 PM (IBQGV)

184 Kroger:
There were no results for "big easy." Try searching another term.
Posted by: Bertram Cabot, Jr. at August 03, 2025 06:08 PM (63Dwl)

I pull it up when I google Kroger Big Easy

Posted by: polynikes at August 03, 2025 06:11 PM (VofaG)

185 CBD, I want to thank you for being here considering the time difference.

Posted by: Ben Had at August 03, 2025 06:12 PM (HFcKg)

186 Route 11 Chips.
Lots of flavors.

https://www.rt11.com/

Posted by: Quarter Twenty at August 03, 2025 06:12 PM (XQo4F)

187 RMBS, I await. your chicken fried steak envy.
Posted by: Ben Had at August 03, 2025 06:07 PM

Generally, or are you hinting at TxMoMe food yet to come?

Posted by: RedMindBlueState at August 03, 2025 06:12 PM (Wnv9h)

188 They can cook up any flavor they want, like, "Nonna's Italian Barbecue Sauce" or whatever. They cook it up in a test kitchen.

They hire a consulting firm to convert that flavor into spray-on form. These consultants use gas chromatographs and professional tasters and a host of inside knowledge to produce any flavor imaginable from chemicals you can buy by the carload.

Posted by: Bombadil at August 03, 2025 05:59 PM (MX0bI)
---
Earlier this summer I saw some limited edition flavors of Pringles. My favorite was "beer can chicken." I wasn't curious enough to buy them, but I was amused by the flavor.

Posted by: "Perfessor" Squirrel at August 03, 2025 06:14 PM (IBQGV)

189 Perfessor, your bacon contributions are amazing.

Posted by: Ben Had at August 03, 2025 06:14 PM (HFcKg)

190 I used leftover buttermilk in the waffles this morning and it made them fluffier. That's all I got.

Posted by: fd at August 03, 2025 06:15 PM (vFG9F)

191 RMBS, no CFS. Smashburgers with onions/ jalapeños are on the menu.

Posted by: Ben Had at August 03, 2025 06:16 PM (HFcKg)

192 If this practice can be applied to ticks carrying AGS, then promoting the proliferation of tickborne AGS is morally obligatory.
----
This may be one of the most obscene things I've ever seen on the internet.

Deliberately infecting people with a horrific disease just so they won't eat meat.

Evil. That's the only word for this.

Posted by: "Perfessor" Squirrel at August 03, 2025 06:17 PM (IBQGV)

193 RMBS, no CFS. Smashburgers with onions/ jalapeños are on the menu.
Posted by: Ben Had at August 03, 2025 06:16 PM

Mmmm.....

Not gonna lie, a good chicken fried steak is a thing of beauty.

Posted by: RedMindBlueState at August 03, 2025 06:18 PM (Wnv9h)

194 Perfessor, your bacon contributions are amazing.
Posted by: Ben Had at August 03, 2025 06:14 PM (HFcKg)
---
Thank you!

I feel I have to uphold the honor of the Missouri pork industry when I attend the TXMOME.

Posted by: "Perfessor" Squirrel at August 03, 2025 06:18 PM (IBQGV)

195 I am not sure which commentor here recommended the "Made In" pans. I bought a couple of non-stick and one carbon steel to try. They are fantastic.

And hopefully will not poison us. So, Thanks for the recommendation.

Posted by: Pete Bog at August 03, 2025 06:19 PM (iGZ9n)

196 Made my annual Gravenstein apple pie yesterday...delish.. Nothing like Gravenstein apples...
Posted by: It's me donna at August 03, 2025 06:06 PM (VE6XX)

My Dad's ancient Gravenstein tree fell over last week. It was so hollowed out the walls of the trunk were hardly an inch thick. It had wonderful apples. I have some trees I grafted from it that I took expecting it to fall down some day, so I am planning to re-graft from the suckers that were coming from the base.

I like Gravensteins for apple crisp.

Posted by: Kindltot at August 03, 2025 06:19 PM (rbvCR)

197 yes they are.. Pity they don't keep...
Posted by: It's me donna at August 03, 2025 06:08 PM (VE6XX)

Gravensteins are really good dried. That is what I am drying today.

Posted by: Kindltot at August 03, 2025 06:20 PM (rbvCR)

198 Pete Bog, what have you cooked today?

Posted by: Ben Had at August 03, 2025 06:20 PM (HFcKg)

199 I'm sure it's been on the thread before, but does anyone have a recipe for a sourdough starter? I'd like to give homemade sourdough a try before I give up bread completely!
Posted by: moki at August 03, 2025 05:01 PM

The best hold-your-hand-through-the-process AND that delivered the best sourdough result(s) I've found is Wild Bread by Maryjane Butters. She also has a good website.

Posted by: Duncanthrax at August 03, 2025 06:21 PM (0sNs1)

200 Posted by: moki at August 03, 2025 05:01 PM

Sourdough?

Most of what you see on the internet is nonsense.

Email me and I'll send you what works.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 06:24 PM (n9ltV)

201 Pete Bog, what have you cooked today?
Posted by: Ben Had at August 03, 2025 06:20 PM (HFcKg)

Well I toasted an english muffin this morning. But that's it. A long week of travel last week and I'm way behind on things. Haven't even thought of dinner. 4H Pig Sale is tomorrow, so I am likely to load up the freezer with one of the neighbor kids squealers.

Posted by: Pete Bog at August 03, 2025 06:25 PM (iGZ9n)

202 Time to watch the family film- "Airplane" which I have never seen before. I enjoyed the food discussion . Have a good evening everyone!

Posted by: FenelonSpoke at August 03, 2025 06:25 PM (2GCMq)

203 CBD, I want to thank you for being here considering the time difference.

Posted by: Ben Had at August 03, 2025 06:12 PM (HFcKg)

I'm in NJ for a few days. Going back tomorrow!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 06:26 PM (n9ltV)

204 Pete Bog, you know that is going to be some fantastic pork for sure.

Posted by: Ben Had at August 03, 2025 06:27 PM (HFcKg)

205 Funny watching effeminate weather men freaking about all of the fires and floods across our land.

Posted by: Redenzo at August 03, 2025 06:28 PM (jZ3ZM)

206 They hire a consulting firm to convert that flavor into spray-on form. These consultants use gas chromatographs and professional tasters and a host of inside knowledge to produce any flavor imaginable from chemicals you can buy by the carload.

Posted by: Bombadil at August 03, 2025 05:59 PM (MX0bI)

I have a very good friend who worked for a large wine consortium. They do the same thing. Supposedly can make Lodi grapes taste like a perfectly aged Petrus. Mostly they tinker with blends to keep every brand consistent over time. regardless of vintage, varietal and quality of the harvest.

Posted by: Pete Bog at August 03, 2025 06:28 PM (iGZ9n)

207 CBD, Thank you all the same. Get in any range time? Not the cooking type.

Posted by: Ben Had at August 03, 2025 06:30 PM (HFcKg)

208 My friends boys were taking the center console out the other afternoon to go fishing. A couple of young ladies who worked on a 75 foot sport fish charter asked if they would give them a ride out to their boat that was sitting on a mooring. They did and in return they were given 4 fresh tuna steaks.

It seemed a bit over the top given we were already grilling NY strips but we soldiered on.

Posted by: JackStraw at August 03, 2025 06:30 PM (viF8m)

209 My favorite was "beer can chicken." I wasn't curious enough to buy them, but I was amused by the flavor.

Someone brought some to LibertyCon’s con suite. It tasted like stale beer.

Posted by: Stephen Price Blair at August 03, 2025 06:32 PM (EXyHK)

210 Not gonna lie, a good chicken fried steak is a thing of beauty.
Posted by: RedMindBlueState at August 03, 2025 06:18 PM (Wnv9h)

I will have one tomorrow at our local mom and pop dive called the Fish Pond. It's gigantic.

Posted by: polynikes at August 03, 2025 06:34 PM (VofaG)

211 JackStraw, most memorable seafood meal you have ever had?

Posted by: Ben Had at August 03, 2025 06:35 PM (HFcKg)

212 I'm in NJ for a few days. Going back tomorrow!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 06:26 PM (n9ltV

Have you ever shared your connection with France?

Posted by: polynikes at August 03, 2025 06:36 PM (VofaG)

213 I have mastered the art of the crust on a chicken fried steak. I am proud.

Posted by: Ben Had at August 03, 2025 06:37 PM (HFcKg)

214 in return they were given 4 fresh tuna steaks.

Is that what the kids are calling it now?

Posted by: Commissar of plenty and festive little hats at August 03, 2025 06:37 PM (dCtRx)

215 Would you please fix your website? Finally? You're making is so difficult to be a fan.

There is no reason for it to spike my CPU and refuse to work on both of my favorite browsers.

Please, please, please, and thank you.

Posted by: WillYouPleaseFixYourWebsite at August 03, 2025 06:37 PM (5VeHf)

216

Dolly Parton is putting her name (and likeness) on frozen food products.

https://www.bakingwithdolly.com

Posted by: Bertram Cabot, Jr. at August 03, 2025 06:37 PM (63Dwl)

217 Please, please, please, and thank you.

Victor?

Posted by: Stephen Price Blair at August 03, 2025 06:38 PM (EXyHK)

218 "Would you please fix your website?"

Come by during the week and ask Ace. Try to do while getting first so he notices.

Posted by: fd at August 03, 2025 06:39 PM (vFG9F)

219 "If this practice can be applied to ticks carrying AGS, then promoting the proliferation of tickborne AGS is morally obligatory."

***

I know leftists, and I know there is nothing, nothing you can put past them. But I suspect the authors of this piece may be trolling.

I've done this myself. You can't argue with leftists, but you can agree and amplify to the point where you're saying objectively insane shit, and they don't know you're fucking with them until it's too late.

The idea here may be to create a backlash against the publication, not to actually advocate for tick-borne disease as a social policy. Notice there's a lot of if-then reasoning in the abstract, like, "if you're serious about this, here's where it leads." At no point do the authors actually come out and advocate for the policy.

Posted by: Bombadil at August 03, 2025 06:40 PM (MX0bI)

220 I need to work on my saffron dough for the Jamaican beef turnovers.

Posted by: Ben Had at August 03, 2025 06:40 PM (HFcKg)

221 >>JackStraw, most memorable seafood meal you have ever had?

Probably a tuna dinner we had in Bermuda. The day after the race we did a fishing charter and caught about a dozen Blackfin Tuna. We gave most away to the Captain and Mate and some friends but we took a couple back to our hotel and the chef prepared them for us.

Some sashimi for an appetizer and then tuna steaks, lightly seared and topped with a peanut sate sauce. The best part is the set up a table for us outside overlooking the ocean under a full moon. That was a good dinner.

Posted by: JackStraw at August 03, 2025 06:40 PM (viF8m)

222 Made my annual Gravenstein apple pie yesterday...delish.. Nothing like Gravenstein apples...
Posted by: It's me donna at August 03, 2025 06:06 PM (VE6XX)

Yum!
When I was a kid we had five apple trees. Three were gravensteins. Best pie EVAH!!!

Posted by: Diogenes at August 03, 2025 06:41 PM (W/lyH)

223 I know someone who got that beef allergy, he said from a tick bite.
I've wondered why I haven't got it because I have been bitten by more ticks than I can remember.

Posted by: fd at August 03, 2025 06:42 PM (vFG9F)

224 fd, because you are pure of heart and mind.

Posted by: Ben Had at August 03, 2025 06:43 PM (HFcKg)

225 Heh not hardly Ben Had. More likely I just taste bad.

Posted by: fd at August 03, 2025 06:46 PM (vFG9F)

226 Huh. RIP Loni Anderson.

Posted by: BeckoningChasm at August 03, 2025 06:46 PM (CHHv1)

227 > 144 tcn mentioning her bounty of raspberries makes want to make a chocolate/ chili cake with a champagne/ raspberries drizzle.
Posted by: Ben Had at August 03, 2025 05:48 PM (HFcKg)

Yes, this is an excellent year for raspberries, too.

I've already got about as many in the freezer as I'll use. Gonna invite the neighbor kid (same folks as the salmon) over to pick all he wants.

Posted by: Rodrigo Borgia at August 03, 2025 06:46 PM (qpyNK)

228 My most memorable meal was cooking fresh frog legs in wine and garlic on a wood stove on a survival weekend with my cousin.

Posted by: Ben Had at August 03, 2025 06:46 PM (HFcKg)

229 Posted by: WillYouPleaseFixYourWebsite at August 03, 2025 06:37 PM

Your concern is:

[X] Noted

[ ] Other than noted

Posted by: The Pixy Hamsters at August 03, 2025 06:49 PM (Wnv9h)

230 Heh not hardly Ben Had. More likely I just taste bad.

Ticks do not want morons with good taste…

Posted by: StarTiks at August 03, 2025 06:50 PM (EXyHK)

231 My most memorable meal was cooking fresh frog legs in wine and garlic on a wood stove on a survival weekend with my cousin.
Posted by: Ben Had at August 03, 2025 06:46 PM

You had wine and garlic on a survival weekend?

Posted by: RedMindBlueState at August 03, 2025 06:50 PM (Wnv9h)

232 Sourdough starter? Just print out a pic of any of these leftwing pinch-faced sourcunt scolds and place it above your oven. Done.

Posted by: Elric the Bladiest Blade at August 03, 2025 06:51 PM (ioNiu)

233 >>You had wine and garlic on a survival weekend?

She survived, didn't she?

Posted by: JackStraw at August 03, 2025 06:51 PM (viF8m)

234 RMBS, yes indeed. I know how to pack !

Posted by: Ben Had at August 03, 2025 06:51 PM (HFcKg)

235 "You had wine and garlic on a survival weekend?
Posted by: RedMindBlueState"

They go in the survival kit along with the fish hooks and snake bite kit.

Posted by: fd at August 03, 2025 06:52 PM (vFG9F)

236 Have you ever shared your connection with France?

Posted by: polynikes at August 03, 2025 06:36 PM (VofaG)

Multiple connections.

One of my ancestors stopped in Paris instead of continuing to America like the rest of his family, so I have relatives there.

My dad was stationed there and then stayed in Europe for a long time.

I like food!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 03, 2025 06:52 PM (n9ltV)

237 Anybody want my Redwing blackbird recipe?

Posted by: Ben Had at August 03, 2025 06:53 PM (HFcKg)

238 AZ Intel @AZ_Intel_ 2m
LOS ANGELES (AP) — Loni Anderson, who played a struggling radio station’s empowered receptionist on the hit TV comedy “WKRP in Cincinnati,” died Sunday, just days before her 80th birthday.

AZ Intel @AZ_Intel_ Aug 2
Joan Anderson, who introduced the hula hoop to U.S. and gave it its iconic name, has died at age 101. - NBC

Posted by: andycanuck at August 03, 2025 06:54 PM (2yoRf)

239 I've got one of those survival knives with a hollow handle. You could carry a couple days supply of garlic in there.

Posted by: fd at August 03, 2025 06:54 PM (vFG9F)

240 My most memorable meal? Very tough call, but for sure one was one I didn’t cook. It was expertly cooked for me and my mom and served outside in an open camp in the Serengeti under insanely luminous stars while a known leopard and her cubs prowled around us.

Posted by: Elric the Bladiest Blade at August 03, 2025 06:56 PM (ioNiu)

241 Admit it...you love this!

---

*blinks innocently *

Posted by: vmom deport deport deport at August 03, 2025 06:56 PM (6U1c2)

242 Elric, that sounds amazing .

Posted by: Ben Had at August 03, 2025 06:58 PM (HFcKg)

243 Anybody want my Redwing blackbird recipe?
Posted by: Ben Had at August 03, 2025 06:53 PM

Don't you need, like, twenty-four of them?

Posted by: Duncanthrax at August 03, 2025 06:59 PM (0sNs1)

244 Duncanthrax, yes you do.

Posted by: Ben Had at August 03, 2025 06:59 PM (HFcKg)

245 Elric, that sounds amazing .
Posted by: Ben Had at August 03, 2025 06:58 PM (HFcKg)
——

Thanks! Was an incredible trip. If anyone gets a chance to do an African safari, don’t think. Just go.

Posted by: Elric the Bladiest Blade at August 03, 2025 07:00 PM (ioNiu)

246 Elric , have a friend that big game hunts in Namibia every year. I love the stories.

Posted by: Ben Had at August 03, 2025 07:02 PM (HFcKg)

247 The firing line is live.

Posted by: Duncanthrax at August 03, 2025 07:02 PM (0sNs1)

248 Elric , have a friend that big game hunts in Namibia every year. I love the stories.
Posted by: Ben Had at August 03, 2025 07:02 PM (HFcKg)
——

That might be even better. I would do that. My mom? No way. She would never kill an animal. We hunted only with cameras.

Posted by: Elric the Bladiest Blade at August 03, 2025 07:04 PM (ioNiu)

249 >>Thanks! Was an incredible trip. If anyone gets a chance to do an African safari, don’t think. Just go.

Haven't done a full on safari but I have gone on a bunch of game drives in Pilanesberg. The lodge we stayed at had separate outdoor kitchen/dining area a few hundred yards from the main lodge. They did a big outdoor feast under the state on couple of nights each week. I agree on the stars, amazing.

Posted by: JackStraw at August 03, 2025 07:05 PM (viF8m)

250 Oh right, this is the food thread.

Serengeti meal sounds amazing.

I just harvested red jalapenos today. I'm going to open them lengthwise and smoke them in hickory until I get tired of tending the fire, and then I'm going to dry them.

In the past, I've pickled them. I love red jalapenos.

Posted by: Bombadil at August 03, 2025 07:06 PM (MX0bI)

251 state? stars

Posted by: JackStraw at August 03, 2025 07:09 PM (viF8m)

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