Food Thread: Butter, And Sal Monella -- The Unwanted Dinner Guest

You have to give the Frogs credit; they know what is important in their world! And butter ranks very high in their culinary pantheon.

Any halfway decent store has several different kinds of butter, and if you go to one of the great department store food courts, their refrigerated display cases are 15-20 feet (five or six meters in effeminate measure world) wide!

And it's not just high quality stuff...it is also a very interesting variety of flavors. Yes, it is subtle, but after six months? I have clear favorites, although I have yet to find one that was displeasing.

There is Beurre d'Isigny and Lescure (Charentes-Poitou) and Échiré and Beurre de Bresse and Beurre Charentes-Poitou and Président and Paysan Breton and probably a bunch I missed. Grassy or floral or nutty or sweet or a combination. But they all taste like...um...butter!

They also have weird flavored butters like Yuzu and Seaweed! They aren't my cup of tea, although I tried a wine-flavored butter at a restaurant last month that was great!

They also salt their butters, and as usual, they go overboard, with all sorts of different salt textures and colors. Salted butter is delicious, but I think subtle should be the operative word.

They even have bulk butter for cooking, which is a fine idea, because those fancy butters aren't cheap. Obviously most of the subtleties are lost when cooked...but even the bulk stuff is high quality...in line with good American butter.

So, is it worth it? Yes! Great butter elevates everything it touches, especially those great baguettes that have nothing to do with my expanding waistline!

******
Maybe I am being naive, but I figured that everyone just assumes that eggs have Salmonella contamination, and to treat them accordingly (just like how I assume that all poultry has Salmonella). Am I missing something? Salmonella Outbreak Linked to Eggs sounds like "pregnancy linked to intercourse," or "wet streets linked to rain showers."

Food safety is not a complicated thing. Keep everything clean. Don't cross-contaminate. Don't cook like you are a four-year-old splashing through mud puddles. Keep hot things hot and cold things cold.

And realize that some stuff (like poultry and eggs) is so often contaminated that the smart choice is to assume 100% contamination!

******

My preference for Boston Butt is to smoke it, or make one of those wonderful slow-roasted Cuban or Mexican or Puerto Rican dishes. But a nice thick slice of that leg might be just the ticket!

Up Your Backyard Barbecue Game with Southern-Style Pork Steaks

One concern for me is how to keep those steaks from drying out. 170 degrees is dancing on that thin line between moist and chalky. If I try this (and I will), I'll pull them when they are less well-done.

******
Chopped Chicken Livers! Ah...I remember it fondly from my grandmother's kitchen. She made the best version ever...rivaled only by every other Jewish grandmother's version.

It's rustic. It's a peasant dish, made from inexpensive stuff with big and bold flavors. The Frogs make it too, although they often use fabulously expensive goose or duck livers that they fatten in specialized operations. A small tin of those livers is shockingly expensive, and is considered a luxury item. They will eat the liver sliced, or sometimes make a mousse or other preparation.

But last night I had an elevated version of my grandmother's dish, and it was great! And because they used the lowly and inexpensive chicken liver instead of the ridiculously expensive fattened duck or goose liver, it was just another dish on the menu. Delicious! I think they use a lot of cream and butter to replace the missing fat, but really, when was the last time you ate something with cream and butter and thought, "Gee, I wish they hadn't used so much!"

******
This guy is one of J.J. Sefton's favorite chefs, and he even watches his cooking show (Sefton doesn't strike me as a TV sort of fellow). And Jack Stein's cod with chard and charred sweetcorn recipe sounds promising. I love charred corn, and I'll even tolerate chard!

But... those cooking directions are ass-backward! I don't know about you, but I don't like cold food. My guess is that the recipe was edited by a well-meaning but cooking illiterate intern, and nobody caught it.

Or maybe Rick Stein just likes cold fish!

******
Culinary Map Of Europe According To Italy

[Hat Tip: I am the Shadout Mapes, the Housekeeper]

******

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

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

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at August 31, 2025 04:01 PM (+qU29)

2 Going to make a ham Stromboli tonight

Posted by: Skip at August 31, 2025 04:02 PM (+qU29)

3 But... those cooking directions are ass-backward! I don't know about you, but I don't like cold food.

This is my most common complaint when eating out. If you can't get my food to me hot, don't bother. I'll send it back, and never darken your door again.

Barbarians.

Posted by: Archimedes at August 31, 2025 04:04 PM (Riz8t)

4 th - Hi CBD!

Posted by: Matthew Kant Cipher at August 31, 2025 04:05 PM (8gt++)

5 I keep thinking I went to school with a Salvatore Monella. He was one sick kid.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at August 31, 2025 04:05 PM (omVj0)

6 The culinary map of Europe utterly fails to note the large inroads, some might say conquest, made by Indian food in the British Isles.

Posted by: Archimedes at August 31, 2025 04:07 PM (Riz8t)

7 I think we will have chicken tacos, corn tortillas, avocado, maybe make a lime /sour cream/water to drizzle over it. By the way, Nancy’s probiotic sour cream is very good.

Posted by: Piper at August 31, 2025 04:07 PM (Wmg4n)

8 Butter and bread, France is exceptional with both.

Posted by: Nevada Dave at August 31, 2025 04:08 PM (X8okk)

9 Food safety is not a complicated thing. Keep everything clean. Don't cross-contaminate. Don't cook like you are a four-year-old splashing through mud puddles. Keep hot things hot and cold things cold.

And realize that some stuff (like poultry and eggs) is so often contaminated that the smart choice is to assume 100% contamination!

Eggs are actually a bit more complicated than the average. Here in the US, we wash the eggs, which removes the protective cuticle and means they must be kept refrigerated. In Europe, they don't, so they can be left at room temperature.

Posted by: Archimedes at August 31, 2025 04:09 PM (Riz8t)

10 But a nice thick slice of that shoulder might be just the ticket!

FIFY

Posted by: Matthew Kant Cipher at August 31, 2025 04:10 PM (8gt++)

11 I did a boneless pork chop the other day on my smoker cold, cranked it on 225 for about 20 minutes, maybe 25... no flip. Pulled it off and did a quick sear.

Barely any pink, but very juicy. Perfect.

I'll never be able to replicate it again.

Posted by: Martini Farmer at August 31, 2025 04:11 PM (Q4IgG)

12 Smash burgers for family in a bit, they'll be good!

Posted by: AZ deplorable moron at August 31, 2025 04:11 PM (I2sI/)

13 I like 1792 small batch for $40 a bottle. It's great for a mid IMO.

I really like Glenlivet 15 year but at least double the price, I use it sparingly.

Posted by: jsg at August 31, 2025 04:11 PM (7Kd+r)

14 Afternoon, Food Folken!

On topic: I visited the nearer of the two Cracker Barrel stores/restaurants near me this morning. On the plus side, the food was still good (eggs, country ham, biscuits, grits). Coffee was thin by my standards (but not bitter) -- but then it always has been.

Negative: They have redecorated the interior. Most of the old-time signs are still there, but the plank walls and dividers in the dining area are now a light color and the dividers are pass-throughs, like windows with no glass. The menus are laminated small things unlike the big brown paper ones they used to have.

After driving almost forty miles (99% highway -- a fun drive), I wasn't going to turn around and leave. It seemed much like a Denny's now. I will say this: If CB had *always* looked like this, it would not be unpleasant. It's the change, and our knowledge that they are being hollowed out by DIE and other nonsense, that I think bothers me.

By the time we left, about 9:00, the place was getting busy and crowded. The changes are not apparently putting people off.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at August 31, 2025 04:11 PM (omVj0)

15 Very busy cooking weekend - had a pool potluck yesterday (did popcorn chicken and a honey lime honeydew salad - aka, 2 things I could eat as a "real" dinner - I ended up only being able to eat one other food brought - another fruit salad). Tonight, I'm making homemade beef and bean chili with toppings and a strawberry and cotton candy grape salad while making my top 9 allergy cheerio treats for the Church picnic's bake sale tomorrow. I'll be attending that, so I'm hoping the dairy free cinnamon bread arrives b/c I always buy 2-3 loaves...so good, and so want my kid to learn how this lady makes it!

Posted by: Nova Local at August 31, 2025 04:12 PM (tOcjL)

16 "By the way, Nancy’s probiotic sour cream is very good."

I know that this is a food thread, Piper, but for a moment I thought you were talking about Nancy Pelosi. 😉

Posted by: FenelonSpoke at August 31, 2025 04:13 PM (2GCMq)

17 not sure about that food map.

Posted by: AZ deplorable moron at August 31, 2025 04:13 PM (I2sI/)

18 In the garden have at least 6 large Anaheim peppers but all still very green. Hope they ripen during the month

Posted by: Skip at August 31, 2025 04:17 PM (+qU29)

19 Making a ranch chicken and rice casserole for the grandkids. Easy, peasy. The youngest loves anything "ranch" so it should be a hit.

Posted by: Tuna at August 31, 2025 04:17 PM (lJ0H4)

20 Just bought a whole USDA Choice Angus Beef Chuck Roll for $7.47/lb. 19+ lbs.

Trimmed it into small individual steaks. Not bad if sliced thin.

Posted by: rickb223 at August 31, 2025 04:18 PM (cr7L+)

21 As usual on Sunday evening, I plan to sizzle a salmon filet in the pan with olive oil and paprika, and a little garlic pepper as I serve it. Usually I have a side of boiled mixed vegetables with seasoning, too, but I am out of veggies. Perhaps I'll have a bowl of chicken noodle soup instead, and the biscuit I brought home from Cracker Barrel. . . .

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at August 31, 2025 04:19 PM (omVj0)

22 In northern France, they cook with butter. But in the south they cook with olive oil. I like both cuisines!

Posted by: NemoMeImpuneLacessit at August 31, 2025 04:19 PM (tPQMP)

23 Made baba ganoush.yum

Posted by: Vivi at August 31, 2025 04:21 PM (cpunl)

24 The Italian food map is talking about the olive oil/butter cooking divide. As partisans of Mediterranean cooking, they are partial to using olive oil. It’s a matter of taste!

Posted by: NemoMeImpuneLacessit at August 31, 2025 04:22 PM (tPQMP)

25 Scored a package of thin cut boneless ribeyes at the local Aldi. Some baby Bella mushrooms and a fresh tomato salad on the side. Auditioning an interesting looking red to pair it all with. Time to bust out the cast iron...

Posted by: Joe Kidd at August 31, 2025 04:22 PM (nbLIj)

26 I really enjoy this thread. It's fun reading what everyone is having for dinner.

Posted by: Tuna at August 31, 2025 04:24 PM (lJ0H4)

27 I mistakenly picked up a package of top round sirloins at Sam's the other week. Paper thin. They'll cook in about 2 minutes on the grill or 30 seconds a side in a hot skillet.

It takes longer to prep them than cook 'em.

Posted by: Martini Farmer at August 31, 2025 04:25 PM (Q4IgG)

28 The Italian food map is talking about the olive oil/butter cooking divide. As partisans of Mediterranean cooking, they are partial to using olive oil. It’s a matter of taste!

It actually makes sense to cook with both. The addition of olive oil prevents butter from burning (within reason) during sauteing.

Posted by: Archimedes at August 31, 2025 04:27 PM (Riz8t)

29 I'm having a homemade simple salad (green leaf lettuce, iceberg lettuce, homegrown tomatoes) with commercially prepared felafel and homemade tzaziki. It's pretty tasty.

And re: "They also salt their butters, and as usual, they go overboard, with all sorts of different salt textures and colors." This does not sound overboard to me at all. You know I don't usually go in for the gourmet fare, but I'll make an exception for both butter and salt.

Posted by: Dash my lace wigs! at August 31, 2025 04:29 PM (h7ZuX)

30 Asking for suggestions. I have an electric coffee and spice grinder. It works fine. But I would like to get a hand crank coffee grinder to use during a power outage or just because. I'm using a stove top percolator more often lately and it works best with a coarser grind.

Any thoughts. I would like to keep the cost under 80 bucks, the more under the better. Thanks for any help.

BTW, I'm using Kirkland Columbia Supremo beans from Costco. Good price, especially these days, and it suits my tastes. There are fancier beans out there but that one is doing the job.

Posted by: JTB at August 31, 2025 04:30 PM (yTvNw)

31 Dash, I tried the commercially made falafel. Pretty good.

Posted by: Ben Had at August 31, 2025 04:32 PM (dxWFK)

32 JTB, I'm not able to provide a link at the moment, but I have one in my save for later amazon cart that just screws on top of a mason jar. It's under $20 IIRC.

Posted by: Dash my lace wigs! at August 31, 2025 04:32 PM (h7ZuX)

33 "Great butter elevates everything it touches"
----

Tell me about it!

Posted by: Marlon Brando at August 31, 2025 04:32 PM (kpS4V)

34 I am smoking a 10 lb Boston butt. My son did that back in July. He has a pellet smoker. He got it started one day and at 7 am the next, he woke up to find the internal temperature was 207 F.

He wrapped it up and put it in a cooler to rest.

OMG. It was the best ever.

Posted by: no one of any consequence at August 31, 2025 04:33 PM (ZmEVT)

35 I got some arugula from the farmer's market after I saw a nifty recipe in the Free Press for a salad with peaches, blueberries, arugula, goat cheese, and pecans with a spicy dressing.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at August 31, 2025 04:37 PM (kpS4V)

36 32 ... "I'm not able to provide a link at the moment, but I have one in my save for later amazon cart that just screws on top of a mason jar. It's under $20 IIRC."

Dash,
Thanks. I found that on Amazon just now. It goes on the list. And we sure have plenty of mason jars we could use.

Posted by: JTB at August 31, 2025 04:39 PM (yTvNw)

37 Asking for suggestions. I have an electric coffee and spice grinder. It works fine. But I would like to get a hand crank coffee grinder to use during a power outage or just because. I'm using a stove top percolator more often lately and it works best with a coarser grind.

Any thoughts. I would like to keep the cost under 80 bucks, the more under the better. Thanks for any help.

BTW, I'm using Kirkland Columbia Supremo beans from Costco. Good price, especially these days, and it suits my tastes. There are fancier beans out there but that one is doing the job.
Posted by: JTB

Coffee & spice grinder for mason jar.

https://tinyurl.com/55d5y7mf

Posted by: rickb223 at August 31, 2025 04:41 PM (cr7L+)

38 Afternoon, foodies! I had reheated pizza for brekkie this morning, and it was good. Now taking a beer break. I am this far from getting the project Suburban fired up. Engine oil filled; two quarts into the transmission, and it will get three more as initial fill. Once started, fill to mark on dipstick. (if it doesn't all spew out on the floor)

Gotta fill the rad with coolant, too.

Posted by: Alberta Oil Peon at August 31, 2025 04:42 PM (9/0BK)

39 FIFY

Posted by: Matthew Kant Cipher at August 31, 2025 04:10 PM (8gt++)

Front leg: Boston Butt. Rear leg: Ham.

Now...step outside and we can settle this like men.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 04:42 PM (Lf21T)

40 That old fella is overthinking Pork Steak.
I've been grilling those for years and treat them like, now dig this cats and kittens, I treat them like...steaks.

I season them with salt, black pepper, garlic powder, red pepper flakes, Italian seasoning, and fennel seed on both sides.

Get your grill blistering hot and put a good sear on those babies. They're usually a fairly then cut so it only takes about 3 minutes a side and you are done.

I started doing it as a money saver but Pork Steak has become a family favorite.

Try it out.

Posted by: naturalfake at August 31, 2025 04:47 PM (iJfKG)

41 Pork Steaks: a St. Louis BBQ staple. Smoked, then sauced and finished on the grill for a caramelization of the sugars in the sauce. 160 degrees.

YMMV

Posted by: RS at August 31, 2025 04:47 PM (rk5vz)

42 Pork steaks were my FIL's (RIP) favorite cut. He liked them better than any beef steak.

I am really partial to boneless pork rib ends. My store packages the odd shaped hunks into about 2 or 3 lb packages. I slice 'em thick to get them all about the same thickness. Outstanding on the grill.

Posted by: haffhowershower at August 31, 2025 04:47 PM (144I4)

43 Pork Steaks: a St. Louis BBQ staple. Smoked, then sauced and finished on the grill for a caramelization of the sugars in the sauce. 160 degrees.

YMMV
Posted by: RS

Smothered in Maull's bbq sauce.

Posted by: rickb223 at August 31, 2025 04:47 PM (cr7L+)

44 Taste tested a couple of the MoMe menu items .

Posted by: Ben Had at August 31, 2025 04:48 PM (dxWFK)

45 You know I don't usually go in for the gourmet fare, but I'll make an exception for both butter and salt.

Posted by: Dash my lace wigs! at August 31, 2025 04:29 PM (h7ZuX)

Salted butter is fantastic! But they sometimes have a heavy hand, and they love their weird salts...Himalayan pink salt, volcanic salt, bum urine salt...

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 04:48 PM (Lf21T)

46 Now...step outside and we can settle this like men.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises

-------

Front leg = picnic
Front shoulder = Boston Butt
Michelle Wu = Boston asshole

•throws gauntlet*

Posted by: Matthew Kant Cipher at August 31, 2025 04:49 PM (8gt++)

47 37 ... rickb223,
Thanks. That is similar to the one Dash mentioned on Amazon but is a bit different and gets better reviews. Both are about 20 dollars.

Posted by: JTB at August 31, 2025 04:49 PM (yTvNw)

48 In a similar vein to JTB’s desire for a hand coffee grinder, I think it’s a good idea to have a hand cranked can opener in the drawer, just in case the power goes out or the electric opener goes wonky. If necessary, fall back on the can opener in your Boy Scout knife. It works!

Posted by: NemoMeImpuneLacessit at August 31, 2025 04:49 PM (tPQMP)

49 Smoked, then sauced and finished on the grill for a caramelization of the sugars in the sauce. 160 degrees.

Posted by: RS at August 31, 2025 04:47 PM (rk5vz)

That is a much better target temp!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 04:49 PM (Lf21T)

50 We in America only have butter, salted butter, honey butter, and garlic butter.

Posted by: Itinerant Alley Butcher at August 31, 2025 04:51 PM (/lPRQ)

51 The chicken stock/strainer picture: I laughed, then I inflicted it upon my wife who is known to make fantastic chicken or turkey soup and/or gumbo.

The groan and facepalm was exactly what I was hoping for.

Thank you, CBD. :-)

Posted by: Grumpy and Recalcitrant at August 31, 2025 04:51 PM (O7YUW)

52 We in America only have butter, salted butter, honey butter, and garlic butter.

Posted by: Itinerant Alley Butcher at August 31, 2025 04:51 PM (/lPRQ)

I make an adobo compound butter for corn.

Expand your repertoire...you won't regret it!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 04:52 PM (Lf21T)

53 Got some rolled roast going in the pressure cooker now. Longest I’ve ever used the pressure cooker: 45 minutes.

And then I’ll contrast pressure cooker pot roast with the pot roast I made last week 12 hours in the crockpot. Same meat, too, bought six pounds and only needed three.

Posted by: Stephen Price Blair at August 31, 2025 04:52 PM (EXyHK)

54 Made tunafish salad for lunch.

Three things it has to have to be tunafish salad (other than tuna):
1. Onion
2. Dill pickle
3. Mayo

Hardboiled eggs are ok in it, but they don't have to be in there.

I like using Nature Seasoning and Old Bay.

Posted by: haffhowershower at August 31, 2025 04:52 PM (144I4)

55 Stubbs Chili, lime and ginger is my go to for pork ribs.

Posted by: Ben Had at August 31, 2025 04:53 PM (dxWFK)

56 I have a little theory about butter that ties into all those anti-red meat studies suggesting that red meat increases the risk(s) of heart disease and cancer.

Somewhere in the 60's and 70's it became common place to replace butter with seed oils and vegetable oils when preparing various cuts of red meat. This is still the common practice, although butter is making a strong comeback.

There are studies starting to emerge that suggest seed oils and certain vegetable oils are contributors to (drum roll) heart disease and cancers. And, of course, how a red meat dish was prepared wasn't part of the study trashing the dish.

So, what if a vast majority of the ill effects insisted by the anti-red meaters are actually a reflection of the meat's preparation? Or so I rationalize over each Delmonico.

Posted by: Orson at August 31, 2025 04:54 PM (dIske)

57 Ben Had, you are still posting, so that means you made it through the taste test :-)

Posted by: haffhowershower at August 31, 2025 04:54 PM (144I4)

58 I was surprised, years ago, when I learned that Boston Butt was from the front of the pig! I agree with you about Michelle Wu.

Posted by: NemoMeImpuneLacessit at August 31, 2025 04:54 PM (tPQMP)

59 Next time you’re doing a covered barbecue, put a bowl of butter in. Then let it solidify again and you’ll have a very nice smoked butter for toast.

Posted by: Stephen Price Blair at August 31, 2025 04:54 PM (EXyHK)

60 Next time you’re doing a covered barbecue, put a bowl of butter in. Then let it solidify again and you’ll have a very nice smoked butter for toast.
Posted by: Stephen Price Blair at August 31, 2025 04:54 PM (EXyHK)

I tried that but my Country Crock container keeps melting!

Posted by: haffhowershower at August 31, 2025 04:55 PM (144I4)

61 haffhowershower, we have a reputation to uphold here.

Posted by: Ben Had at August 31, 2025 04:55 PM (dxWFK)

62 Been cooking pork steaks for 30+ years. Prefer dry rub. Some of those STL style cooking recipes on the 'net are retarded.

Posted by: olddog in mo at August 31, 2025 04:56 PM (N4DCU)

63 I was surprised, years ago, when I learned that Boston Butt was from the front of the pig! I agree with you about Michelle Wu.
Posted by: NemoMeImpuneLacessit at August 31, 2025 04:54 PM (tPQMP)

Too scrawny to be a Boston Butt. Boston Scrunt, maybe.

Posted by: Alberta Oil Peon at August 31, 2025 04:57 PM (9/0BK)

64 Bought some really good lamb steaks. Lunch tomorrow.

Posted by: Ben Had at August 31, 2025 04:58 PM (dxWFK)

65 We in America only have butter, salted butter, honey butter, and garlic butter.

Posted by: Itinerant Alley Butcher at August 31, 2025 04:51 PM (/lPRQ)

I make an adobo compound butter for corn.

Expand your repertoire...you won't regret it!
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 04:52 PM (Lf21T)

Cherry butter! Especially good on homemmade whitebread.

Posted by: NaughtyPine at August 31, 2025 04:58 PM (ZkIos)

66 Coffee & spice grinder for mason jar.

https://tinyurl.com/55d5y7mf
Posted by: rickb223 at August 31, 2025 04:41 PM (cr7L+)

Hey, lots of cool stuff on there for mason jars. I also have a lot of mason jars of varying sizes, and some of those things look real handy. Thanks for the link!

Posted by: Dash my lace wigs! at August 31, 2025 04:59 PM (h7ZuX)

67 Well, back to the salt mines.

Posted by: Alberta Oil Peon at August 31, 2025 04:59 PM (9/0BK)

68 Three things it has to have to be tunafish salad (other than tuna):
1. Onion
2. Dill pickle
3. Mayo

Coincidentally, today’s recipe on the Padgett Sunday Supper Club is an Italian tuna fish salad. It has none of those (other than tuna), although it does have chives.

Posted by: Stephen Price Blair at August 31, 2025 05:00 PM (EXyHK)

69 Got a pleasant surprise at our local Costco: bags of fresh garlic from Christopher Ranch in California. No Chinese stuff. I don't know if other Costco stores have it but we got two bags. Just have to figure out the best spot in the house to store it. Yay us!

Posted by: JTB at August 31, 2025 05:01 PM (yTvNw)

70 I tried that but my Country Crock container keeps melting!

Bet you had some great flavoring on the meat, though! The Dutch make the best plastic for that perfect grilling flavor.

:)

Posted by: Stephen Price Blair at August 31, 2025 05:02 PM (EXyHK)

71 Michelle Wu = Boston asshole

Posted by: Matthew Kant Cipher at August 31, 2025 04:49 PM (8gt++)

Nice!

https://porcine.unl.edu/

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 05:02 PM (Lf21T)

72 Wife requires celery in her tuna salad. Needs the crunch. I prefer sweet pickles over dill. YMMV.

Posted by: olddog in mo at August 31, 2025 05:03 PM (N4DCU)

73 Wife requires celery in her tuna salad. Needs the crunch. I prefer sweet pickles over dill. YMMV.

Posted by: olddog in mo at August 31, 2025 05:03 PM (N4DCU)

I use finely chopped carrots! Great crunch, and they add a touch of sweetness.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 05:04 PM (Lf21T)

74 I prefer sweet pickles over dill. YMMV.
Posted by: olddog in mo

Me too. I just use pickle relish when I'm in a hurry.

Posted by: Tuna at August 31, 2025 05:05 PM (lJ0H4)

75 Taking after Weasel, my tuna is a can of albacore, I can black olives, mayo and garlic powder. Throw in a bowl, stir and eat.

Posted by: Ben Had at August 31, 2025 05:05 PM (dxWFK)

76 72 Wife requires celery in her tuna salad. Needs the crunch. I prefer sweet pickles over dill. YMMV.
Posted by: olddog in mo at August 31, 2025 05:03 PM (N4DCU)

I don't use pickles in tuna salad, though I will substitute blue cheese or ranch dressing for about half of the mayo. I have even used onion dip.

Posted by: tankdemon at August 31, 2025 05:07 PM (kUdhB)

77 Hey, lots of cool stuff on there for mason jars. I also have a lot of mason jars of varying sizes, and some of those things look real handy. Thanks for the link!
Posted by: Dash my lace wigs!

They do have some really cool stuff. Looking for an oil & vinegar dispenser set since the ones I had where the stoppers messed up.

Posted by: rickb223 at August 31, 2025 05:07 PM (cr7L+)

78 48 ... "In a similar vein to JTB’s desire for a hand coffee grinder, I think it’s a good idea to have a hand cranked can opener in the drawer, just in case the power goes out or the electric opener goes wonky. If necessary, fall back on the can opener in your Boy Scout knife. It works!"

Had to smile. We haven't had an electric can opener for decades and I never liked the way they worked, anyway. Our manual can opener has worked for many years and we have another as backup. Of course, my many, many Swiss Army Knives (an embarrassingly large number) all have the opener. Also, we have a couple of church keys handy. They still have their uses.

Posted by: JTB at August 31, 2025 05:08 PM (yTvNw)

79 I use finely chopped carrots! Great crunch, and they add a touch of sweetness.
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 05:04 PM (Lf21T)
-------------------

Is that the same reason they put carrots in chili?

Posted by: olddog in mo at August 31, 2025 05:08 PM (N4DCU)

80 BenHad! I'm a Stubbs Chili Lime fan too. Love that stuff. They have some great sauces.

Posted by: DBCooper at August 31, 2025 05:08 PM (UxKTN)

81 Anybody put granny Smith apples in their tuna? Didn't think so.

Posted by: Ben Had at August 31, 2025 05:09 PM (dxWFK)

82 French use butter on sandwiches instead of mayonnaise. I’m fine with that. Good stuff comes from Normandy an Brittany.

Posted by: Javems at August 31, 2025 05:09 PM (8I4hW)

83 54 Made tunafish salad for lunch.

Three things it has to have to be tunafish salad (other than tuna):
1. Onion
2. Dill pickle
3. Mayo

Hardboiled eggs are ok in it, but they don't have to be in there.

I like using Nature Seasoning and Old Bay.

Posted by: haffhowershower at August 31, 2025 04:52 PM (144I4)

Pickled cucumber component (either chopped pickles or relish), mayo, and salt and pepper - I'll add chopped celery if it's a salad topper or as is...if it's for a sandwich, I skip that...

Posted by: Nova Local at August 31, 2025 05:09 PM (tOcjL)

84 48 In a similar vein to JTB’s desire for a hand coffee grinder, I think it’s a good idea to have a hand cranked can opener in the drawer, just in case the power goes out or the electric opener goes wonky. If necessary, fall back on the can opener in your Boy Scout knife. It works!
Posted by: NemoMeImpuneLacessit at August 31, 2025 04:49 PM (tPQMP)

Anybody who has spent more than 15 minutes in the military will swear by a P38.
http://tiny.cc/1lxr001

Posted by: tankdemon at August 31, 2025 05:10 PM (kUdhB)

85 Anybody who has spent more than 15 minutes in the military will swear by a P38.
http://tiny.cc/1lxr001
Posted by: tankdemon

Prefer it's bigger brother, the P-51. Easier to use.

Posted by: rickb223 at August 31, 2025 05:11 PM (cr7L+)

86 DBCooper, big hug and I commend your excellent taste.

Posted by: Ben Had at August 31, 2025 05:12 PM (dxWFK)

87 I don't want to sidetrack the food thread but the approach of autumn puts me in quasi prepper mode. That's part of what's behind my manual coffee grinder question.

Posted by: JTB at August 31, 2025 05:13 PM (yTvNw)

88 Hugs Back Ben Had! Pork Butt at neighbors tonight. I turned him onto Stubbs.

Posted by: DBCooper at August 31, 2025 05:13 PM (UxKTN)

89 Chinese tonight. Plenty of chopping but well worth the effort.

Chef Wang's "Tofu and Eggplant Claypot"

https://youtu.be/A6bByqI_TH8

Posted by: Additional Blond Agent, STEM Guy at August 31, 2025 05:15 PM (/HDaX)

90 Mississippi Pot Roast smells fantastic.

Posted by: Mr Aspirin Factory, red heifer owner at August 31, 2025 05:16 PM (5+Y60)

91 Anybody put granny Smith apples in their tuna? Didn't think so.
Posted by: Ben Had at August 31, 2025 05:09
--------------

I've seen those recipes. Haven't been tempted. Would rather do fried apples with those granny smith's as a side. Or a pie.

Posted by: olddog in mo at August 31, 2025 05:16 PM (N4DCU)

92 DBCooper, thank you . I am going to put that to use. I usually do a sofrita sauce on the pork butt but that is about to change.

Posted by: Ben Had at August 31, 2025 05:17 PM (dxWFK)

93 I picked up a hand food grinder a few weeks ago. It was missing the wingnut for holding the discs on. I thought that would be easy to replace, but apparently it isn’t. It appears to be a 7/16 14 TPI thread, but when I actually go to use it, it manages to push the nut up.

But 3/8 is too small. Is there such a thing as a 13/32?

Posted by: Stephen Price Blair at August 31, 2025 05:18 PM (EXyHK)

94 81 Anybody put granny Smith apples in their tuna? Didn't think so.

Posted by: Ben Had at August 31, 2025 05:09 PM (dxWFK)

slowly raises hand, puts it down in shame.

Posted by: moki at August 31, 2025 05:19 PM (wLjpr)

95 moki, my BP makes it that way. For you, I would make it all day long.

Posted by: Ben Had at August 31, 2025 05:21 PM (dxWFK)

96 Tunafish sandwich? Onions, lots of onions.

Posted by: Additional Blond Agent, STEM Guy at August 31, 2025 05:21 PM (/HDaX)

97 seed oils and certain vegetable oils are contributors"

Here I am, using them for lubrication!

Posted by: Herr Dr. Rudolph Diesel at August 31, 2025 05:21 PM (tubbA)

98 96 Tunafish sandwich? Onions, lots of onions.

Posted by: Additional Blond Agent, STEM Guy at August 31, 2025 05:21 PM (/HDaX)

Well, that's on the sandwich part (and I agree)...not mixed into the tuna...

Posted by: Nova Local at August 31, 2025 05:23 PM (tOcjL)

99 Bacon bits and hardboiled egg in the tuna salad.

Posted by: Biff Pocoroba at August 31, 2025 05:23 PM (XvL8K)

100 95 moki, my BP makes it that way. For you, I would make it all day long.

Posted by: Ben Had at August 31, 2025 05:21 PM (dxWFK)

Awwwww!!!!!!!!! You are the best!!!!

I grew up with my dad's tuna salad - tuna, celery, apple, kosher dill pickle chopped up, garlic powder, salt and pepper, no mayo. He couldn't eat eggs, so we made do without the binder. Sandwiches were messy, but soft white bread helped keep things together. Now I can't eat eggs, so this is my go to! Thanks dad!!!

Posted by: moki at August 31, 2025 05:23 PM (wLjpr)

101 Well, that's on the sandwich part (and I agree)...not mixed into the tuna...
Posted by: Nova Local at August 31, 2025 05:23 PM (tOcjL)

Wrong! Diced and mixed into the tuna and mayo.

Posted by: Additional Blond Agent, STEM Guy at August 31, 2025 05:24 PM (/HDaX)

102 **bill in arkansas**

Are you around today?

Posted by: haffhowershower at August 31, 2025 05:24 PM (144I4)

103 Never put onions in my tuna salad. Might give that a whirl. Red or does it matter?

Posted by: olddog in mo at August 31, 2025 05:25 PM (N4DCU)

104

Real corned venison hash with eggs--using butter & olive oil to get the crust on the hash--and making deep little depressions for the eggs--I use the glass cover to one of my crockpots to check the eggs for doneness of the whites--accompanied by lightly toasted sourdough biscuits.

A beautifully ripened honey dew melon for dessert, I usually get them decently ripe but nailed this one. My gosh, they totally rock fully ripe.

Posted by: IRONGRAMPA at August 31, 2025 05:26 PM (hKoQL)

105 olddog, shallots.

Posted by: Ben Had at August 31, 2025 05:26 PM (dxWFK)

106 I don't want to sidetrack the food thread but the approach of autumn puts me in quasi prepper mode. That's part of what's behind my manual coffee grinder question.
Posted by: JTB

Fist bump

Posted by: rickb223 at August 31, 2025 05:27 PM (cr7L+)

107 Is there such a thing as a 13/32?

Look for an Ace Hardware.

Posted by: no one of any consequence at August 31, 2025 05:27 PM (ZmEVT)

108 Never put onions in my tuna salad. Might give that a whirl. Red or does it matter?
Posted by: olddog in mo at August 31, 2025 05:25 PM (N4DCU)

Depends on taste. I'll go as far as using white onions for maximum punch.

Posted by: Additional Blond Agent, STEM Guy at August 31, 2025 05:28 PM (/HDaX)

109 Alright, time to fire up the wok.

Posted by: Additional Blond Agent, STEM Guy at August 31, 2025 05:28 PM (/HDaX)

110 Odd, I was just thinking of hollandaise sauce.

Posted by: Aetius451AD work phone at August 31, 2025 05:28 PM (zZu0s)

111 So Ben has taken a slice out of every pie already

Posted by: Skip at August 31, 2025 05:29 PM (+qU29)

112 Aetius, eggs benedict?

Posted by: Ben Had at August 31, 2025 05:29 PM (dxWFK)

113 Thanks, Ben Had.

Posted by: olddog in mo at August 31, 2025 05:30 PM (N4DCU)

114 Been cooking pork steaks for 30+ years. Prefer dry rub. Some of those STL style cooking recipes on the 'net are retarded.
Posted by: olddog in mo at August 31, 2025 04:56 PM

I like them like that, too! It seems as if some of the recipes online are more like Tide pod challenges.

I really like the Allrecipes YouTube channel. The host recently did recipes with hotdogs.

I figured out last Sunday that I can't grocery shop again until my first paycheck at the end of September. House repairs and the higher cost of utilities broke the budget. I admit I was nervous until I counted at least two week's worth of just-add-water food packs in storage.

Now it's kind of fun to think of what I can make from the freezer and pantry without opening that emergency supply.

Posted by: NaughtyPine at August 31, 2025 05:31 PM (ZkIos)

115 I grew up with my dad's tuna salad - tuna, celery, apple, kosher dill pickle chopped up, garlic powder, salt and pepper, no mayo. He couldn't eat eggs, so we made do without the binder. Sandwiches were messy, but soft white bread helped keep things together. Now I can't eat eggs, so this is my go to! Thanks dad!!!

Posted by: moki at August 31, 2025 05:23 PM (wLjpr)

Ever give a thought to mashed avocado as the mayo sub in tuna...it's classic for the sushi, so it would probably work really well, as long as the salt was enough...

Not sure I'd keep the apple in that case, but tuna, avocado, a pickled item (here, I think pickled onions might work as well or better than regular pickles...or maybe both), and salt and pepper could be fun...

Posted by: Nova Local at August 31, 2025 05:31 PM (tOcjL)

116 Livers and onions.

Posted by: Eromero at August 31, 2025 05:31 PM (LHPAg)

117 My Italian grandmother's (Nona) recipes called for olio.

And they mixed oil and butter for a lot of stuff too.

Posted by: haffhowershower at August 31, 2025 05:31 PM (144I4)

118 Skip, the cake. Changing a sheet cake into loaves.

Posted by: Ben Had at August 31, 2025 05:31 PM (dxWFK)

119 Aetius, eggs benedict?
Posted by: Ben Had at August 31, 2025 05:29 PM (dxWFK)

Actually thinking of a way, since steak and eggs are just awesome and low carb, to dial up the fat content to make them better balanced for keto. Dunno about poaching, but still should be good on scrambled and over easy. (Yes, I know I can add cheese, this way I do not have the exact same flavor profile on every meal.)

Posted by: Aetius451AD work phone at August 31, 2025 05:32 PM (zZu0s)

120 Not sure what to do with the half billion Thai peppers I picked off a single plant.
I still have several jars of Thai peppers I picked and dried three or four years ago.

Posted by: From about That Time at August 31, 2025 05:32 PM (n4GiU)

121
A beautifully ripened honey dew melon for dessert, I usually get them decently ripe but nailed this one. My gosh, they totally rock fully ripe.

Posted by: IRONGRAMPA at August 31, 2025 05:26 PM (hKoQL)

There is much truth in this!! I used to think honeydew was the gross green hard melon people put in fruit salad to stretch it because it was cheap. My first night in Greece for my job, I went to a local restaurant that served fresh fruit for dessert and honeydew was on the platter. I grudgingly tried it, and it was ripe, sweet and the most amazing thing I had ever eaten.

Posted by: moki at August 31, 2025 05:32 PM (wLjpr)

122 Livers and onions.
Posted by: Eromero at August 31, 2025 05:31 PM (LHPAg)

Grandpa loved liver and onions. I love onions, it's the damn liver that always gets me.

Posted by: Aetius451AD work phone at August 31, 2025 05:33 PM (zZu0s)

123 I like white onions, but they don't like me. Unless sauteed. Red and Vidalia don't hate me yet. Go figure.

Posted by: olddog in mo at August 31, 2025 05:33 PM (N4DCU)

124 There is luck and contentment in the Casa de Diogenes today. My neighbor smoked 14lbs of pork butt and I scored a pound of it. Yum.

Posted by: Diogenes at August 31, 2025 05:33 PM (2WIwB)

125 Little different than my usual Stromboli
Chopped ham and pepperoni, sweet peppers, tomatoes, sauce this time, fresh basil and oregano from garden, tiny mozzarella, monterrey jack, slice of swiss.

Posted by: Skip at August 31, 2025 05:34 PM (+qU29)

126 Haven't used a white onion in forever. Yellow or red.

Posted by: Ben Had at August 31, 2025 05:35 PM (dxWFK)

127 Tonight Boy F. and I are taking his grandma out for Turkish.

Posted by: San Franpsycho at August 31, 2025 05:35 PM (RIvkX)

128
Now it's kind of fun to think of what I can make from the freezer and pantry without opening that emergency supply.

Posted by: NaughtyPine at August 31, 2025 05:31 PM (ZkIos)

Necessity is the mother of invention - I bet you come up with some awesome combos.

If you need ideas, ala a Chopped basket, let us know.

Posted by: Nova Local at August 31, 2025 05:35 PM (tOcjL)

129 olddog, shallots.
Posted by: Ben Had at August 31, 2025 05:26 PM

That's how I make my tuna. Shallots or onions, carrot, celery, and mayo. Sometimes some garlic chili sauce.

Posted by: RedMindBlueState at August 31, 2025 05:35 PM (Wnv9h)

130 Butter (well, margarine)-adjacent joke:

Did you hear that the Catholic Church has developed low-calorie communion wafers?

They're called "I Can't Believe It's Not Jesus".

(yes, I'm going to Hell. I already knew that)

I'm planning to make old-school biscuits and gravy for dinner tonight. It's starting to cool off here in the 907, so something hearty will be welcome.

Scratch biscuits, of course. I hold no brief for those atrocities that come in a can. My level of motivation will determine whether I make scratch gravy or not. Got the roll of Jimmy Dean sausage just waiting in the fridge..

Posted by: Rodrigo Borgia at August 31, 2025 05:35 PM (qpyNK)

131 Come to think of it, I use shallots just about exclusively. Unless I'm making onion soup.

Posted by: RedMindBlueState at August 31, 2025 05:36 PM (Wnv9h)

132 I'm baking a couple of chicken quarters, and a couple of carrots in with.
Ive a variety of frozen veggies in the freezer. Maybe spinachand pearl onions, maybe mixed veg with some bagged italian six cheeses melted over.
Or is it itie five cheeses, I forget.

Posted by: From about That Time at August 31, 2025 05:36 PM (n4GiU)

133
There is much truth in this!! I used to think honeydew was the gross green hard melon people put in fruit salad to stretch it because it was cheap. My first night in Greece for my job, I went to a local restaurant that served fresh fruit for dessert and honeydew was on the platter. I grudgingly tried it, and it was ripe, sweet and the most amazing thing I had ever eaten.

Posted by: moki at August 31, 2025 05:32 PM (wLjpr)

Got my honeydew at HMart - sucker was HUGE and was very sweet. It was my 1st honeydew of the summer b/c it was its 1st sale ($2.99 vs $6.99)...

Posted by: Nova Local at August 31, 2025 05:37 PM (tOcjL)

134 I picked up a hand food grinder a few weeks ago. It was missing the wingnut for holding the discs on. I thought that would be easy to replace, but apparently it isn’t. It appears to be a 7/16 14 TPI thread, but when I actually go to use it, it manages to push the nut up.

But 3/8 is too small. Is there such a thing as a 13/32?
Posted by: Stephen Price Blair at August 31, 2025 05:18 PM (EXyHK)

Not unless it's a special thread. The closest that 7/16" is in metric is 11mm, and that's not a standard metric thread size.

Is the wingnut running out of thread or something? Meaning, when it's tightened against the disc, is there a thread relief or a spot on the threaded shaft where there aren't threads?

Like maybe the disc is too far back because it's missing a spacer or something?

Posted by: haffhowershower at August 31, 2025 05:37 PM (144I4)

135 Livers and onions.
Posted by: Eromero at August 31, 2025 05:31 PM (LHPAg)

Grandpa loved liver and onions. I love onions, it's the damn liver that always gets me.
Posted by: Aetius451AD work phone at August 31, 2025 05:33 PM (zZu0s)

The mother if Diogenes could make the best liver and onions. Until one day, towards the end, she didn't. And damn it was bad!

Posted by: Diogenes at August 31, 2025 05:38 PM (2WIwB)

136 RMBS, your onion soup recipe is to die for. Can't wait for it to cool off enough to make it again.

Posted by: Ben Had at August 31, 2025 05:38 PM (dxWFK)

137 Sipping a Australian Syrah, they call Shuraz

Posted by: Skip at August 31, 2025 05:39 PM (+qU29)

138
Earlier this last week, Her Majesty bought some lovely tomatoes at a farmer's market at the RV park. She put the bag on the dash, dropped the blanket that separates the cab from the RV and left Rosalind and The Big Dummy while she tended to some business.

Returning a while later, she found the bag with one (1) tiny tomato in it. Rosalind, the little witch, had snagged the remainder. Given how much HM loves homegrown tomatoes, her ire at Roz might be understood.

Posted by: Hadrian the Seventh at August 31, 2025 05:39 PM (kkTda)

139 > That's how I make my tuna. Shallots or onions, carrot, celery, and mayo. Sometimes some garlic chili sauce.
Posted by: RedMindBlueState at August 31, 2025 05:35 PM (Wnv9h)

You lost me at carrots. Are you the same person with the chili? Heh.

I make tuna sammich material with tuna, chopped hard-boiled eggs, chopped pickle (sweet and dill are both good, in different ways), garlic powder (careful not to overdo this, no matter how much you like garlic), salt, black pepper, mayo, and just a tiny bit of liquid smoke (once again, a little dab'll do ya).

And now I know what I'm making for lunch this week.

Posted by: Rodrigo Borgia at August 31, 2025 05:39 PM (qpyNK)

140 > The mother if Diogenes could make the best liver and onions. Until one day, towards the end, she didn't. And damn it was bad!
Posted by: Diogenes at August 31, 2025 05:38 PM (2WIwB)

You haven't tried mine.

Discerning vultures all agree.

Posted by: Prometheus at August 31, 2025 05:41 PM (qpyNK)

141 I prefer a sweet onion in tuna salad. It makes a nice balance to the dill relish or chopped pickles.

I used to use enough mayo to make the tuna almost into a paste. Now I like it to be bulkier, less mayo, with some celery and onion for crunch. Tastes change. Also, I like a piece of cheese, jarlsburg or mild Swiss on the side. Healthier than my usual bag and a half of potato chips.

Posted by: JTB at August 31, 2025 05:41 PM (yTvNw)

142 A beautifully ripened honey dew melon for dessert, I usually get them decently ripe but nailed this one. My gosh, they totally rock fully ripe.

Posted by: IRONGRAMPA at August 31, 2025 05:26 PM (hKoQL)

Don't judge me but...honeydew is an awesome garnish to a vodka martini.

Posted by: Diogenes at August 31, 2025 05:42 PM (2WIwB)

143 Livers and onions.
Posted by: Eromero

Luby's Cafeteria for the win!
Let them cook it.

Posted by: rickb223 at August 31, 2025 05:43 PM (cr7L+)

144 131 Come to think of it, I use shallots just about exclusively. Unless I'm making onion soup.
Posted by: RedMindBlueState at August 31, 2025 05:36 PM (Wnv9h)

My small-town Kroger doesn't even stock shallots. Nor leeks. So I never cook with those unless I've had a chance to go shopping in the city.

Posted by: Dash my lace wigs! at August 31, 2025 05:43 PM (h7ZuX)

145 Speaking of tuna, my dad likes to mix tuna, chopped onions, great northern or navy beans and some olive oil.

Eats it with a fork. I've never tried it and the thought of it used to gross me out, but now the idea to try it is growing on me.

Posted by: haffhowershower at August 31, 2025 05:43 PM (144I4)

146 I love Homeydew mellows, haven't had one in years. Watermelons are next favorite

Posted by: Skip at August 31, 2025 05:43 PM (+qU29)

147 I knew that Boston Butt is pork shoulder.

My son and his generation call it pork butt.

I know what it means when folks call it that now.

Posted by: no one of any consequence at August 31, 2025 05:44 PM (ZmEVT)

148
Got my honeydew at HMart - sucker was HUGE and was very sweet. It was my 1st honeydew of the summer b/c it was its 1st sale ($2.99 vs $6.99)...

Posted by: Nova Local at August 31, 2025 05:37 PM (tOcjL)

I don't miss much about NoVA, except HMart, India Bazaar and Wegmans!!

Posted by: moki at August 31, 2025 05:44 PM (wLjpr)

149 >> 145 Speaking of tuna, my dad likes to mix tuna, chopped onions, great northern or navy beans and some olive oil.

Posted by: haffhowershower at August 31, 2025 05:43 PM (144I4)

That sounds like the kind of recipe you'd invent upon arriving home after a hard night of bar-hopping.

Not that that's necessarily a bad thing.

Posted by: Prometheus at August 31, 2025 05:45 PM (qpyNK)

150 The mother if Diogenes could make the best liver and onions. Until one day, towards the end, she didn't. And damn it was bad!
Posted by: Diogenes at August 31, 2025 05:38 PM (2WIwB)

You haven't tried mine.

Discerning vultures all agree.
Posted by: Prometheus at August 31, 2025 05:41 PM (qpyNK)

*sobs*

And I thought this was a Prometheus free thread.

Posted by: Diogenes at August 31, 2025 05:46 PM (2WIwB)

151
I've never been a big melon person (except for...). Cantaloupe, honeydew, watermelon, none have much appeal to me.

Posted by: Hadrian the Seventh at August 31, 2025 05:47 PM (kkTda)

152 I knew that Boston Butt is pork shoulder.

Have one in the garage freezer. (Chest freezer)

Don't know what to do with it.

Posted by: rickb223 at August 31, 2025 05:47 PM (cr7L+)

153 I used to love liver and onions. My parents thought it was weird but my grandpa understood. Sadly, beef liver doesn't agree with me anymore. I still like a few chicken livers, fried in a bit of olive oil and butter and picked up with a piece of warm pita bread.

Posted by: JTB at August 31, 2025 05:48 PM (yTvNw)

154 there such a thing as a 13/32?

Look for an Ace Hardware.
Posted by: no one of any

I think that's standard sparkplug

Posted by: From about That Time at August 31, 2025 05:48 PM (n4GiU)

155 If you need ideas, ala a Chopped basket, let us know.
Posted by: Nova Local at August 31, 2025 05:35 PM

Thank you. I will keep that in mind.

Right now, I'm thawing a tiny beef roast because i have a sad-looking onion and a pound of carrots. Also cooking kidney beans for the second time (then will drain water, refill, and boil again). I have fixings for camp beans, chili, and bean paste.

I have enough lettuce for the week. And one apple.

Posted by: NaughtyPine at August 31, 2025 05:49 PM (ZkIos)

156 That sounds like the kind of recipe you'd invent upon arriving home after a hard night of bar-hopping.

Not that that's necessarily a bad thing.
Posted by: Prometheus at August 31, 2025 05:45 PM (qpyNK)

It does, doesn't it! And he used to hit it hard too back in the day. He's been sober for about 45 years or so, just thought I'd mention that because I'm proud of him for that.

I think it originated as "hard times" food. Or a hot-weather meal where Nona didn't have to cook.

Posted by: haffhowershower at August 31, 2025 05:49 PM (144I4)

157 My mom made a great spaghetti sauce, until she altered the recipe, substituting tomato soup for the tomato sauce and paste and didn't bother to drain the fat from the ground beef.

One of my older brothers visited me and I made it the good way. Big smiles on his face. Happy memories of childhood.

Posted by: no one of any consequence at August 31, 2025 05:49 PM (ZmEVT)

158 rickb223, sear it, throw it in a crockpot with 2 jars of Goya sofrita sauce. Eat what you want and freeze the rest.

Posted by: Ben Had at August 31, 2025 05:50 PM (dxWFK)

159 there such a thing as a 13/32?

Unlucky Magic Johnson?

Think about it

Posted by: Diogenes at August 31, 2025 05:51 PM (2WIwB)

160 Little different than my usual Stromboli
Chopped ham and pepperoni, sweet peppers, tomatoes, sauce this time, fresh basil and oregano from garden, tiny mozzarella, monterrey jack, slice of swiss.
Posted by: Skip at August 31, 2025 05:34 PM (+qU29)
====
*tears welling up*

Posted by: San Franpsycho at August 31, 2025 05:51 PM (RIvkX)

161 154 there such a thing as a 13/32?
------------

That's really picky. Why would they do such a thing for a spark plug?

Posted by: Braenyard - some Absent Friends are more equal than others _ at August 31, 2025 05:52 PM (IkhKe)

162 rickb223, sear it, throw it in a crockpot with 2 jars of Goya sofrita sauce. Eat what you want and freeze the rest.
Posted by: Ben Had

👍🏻👍🏻👍🏻 I will try that.

Posted by: rickb223 at August 31, 2025 05:54 PM (cr7L+)

163 "Have one in the garage freezer. (Chest freezer)

Don't know what to do with it."

Either roast it, smoke it, or grind it up to make sausage.

Dry rub: 2-3 Tbsp paprika, 1 Tbsp garlic powder, 1 Tbsp brown sugar, 1 Tbsp dry mustard, 1 Tbsp salt.

Rub it. Bake at 300 F for 6 hours to 170 F.

Posted by: no one of any consequence at August 31, 2025 05:55 PM (ZmEVT)

164 Speaking of green apples in tuna salad...

This Matthew McConaughey Tuna Salad recipe was all over the internet to universal acclaim a few months ago:

https://www.tasteofhome.com/article/matthew-

mcconaughey-tuna-salad/

I haven't tried it yet but I probably will before the summer is up.

It looks easy and all the ingredient look like they probably fit well together, and don't look like they'll outright kill you, so...I'm in.

Posted by: naturalfake at August 31, 2025 05:55 PM (iJfKG)

165 My mom made a great spaghetti sauce, until she altered the recipe, substituting tomato soup for the tomato sauce and paste and didn't bother to drain the fat from the ground beef.

I just threw up in my mouth a little bit.

Posted by: Diogenes at August 31, 2025 05:55 PM (2WIwB)

166 Have one in the garage freezer. (Chest freezer)

Don't know what to do with it.
Posted by: rickb223

Leave it to the kids.

Posted by: From about That Time at August 31, 2025 05:55 PM (n4GiU)

167 When I was a kid my dad would often make his tuna salad for shabbos minyan, he took pride it was so popular and the one recipe Mrs. F. took from him she actually ever uses.

Posted by: San Franpsycho at August 31, 2025 05:56 PM (RIvkX)

168 That is for a 5-7 lb pork roast. I doubled it today for the 10 pounder.

Posted by: no one of any consequence at August 31, 2025 05:56 PM (ZmEVT)

169 Office coffee is such a puzzle. We tried a number of options to make it palatable, but all were utter failures. The foiled pack in the conventional coffee maker probably was the best, even if did put the piss in inspissated. In retirement, I am now able to start each day with a pour over coffee which is so good I go to bed looking forward to having coffee in the morning.

Posted by: Oglebay at August 31, 2025 05:56 PM (MMp6W)

170 She got old. Mistakes became bad habits. Remember to good times. Forget the rest.

Posted by: no one of any consequence at August 31, 2025 05:58 PM (ZmEVT)

171 Everyone else's tuna salad recipes?

Fighting words.

Posted by: San Franpsycho at August 31, 2025 05:58 PM (RIvkX)

172 I make much more egg salad than tuna.

Posted by: Ben Had at August 31, 2025 06:00 PM (dxWFK)

173 You wanna know what's funny? The classic recipe is in the Betty Crocker Cookbook. Or was. I use fresh rosemary instead of dried.

Posted by: no one of any consequence at August 31, 2025 06:00 PM (ZmEVT)

174 Okay kids... it's my bedtime!

Behave!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 06:01 PM (L5An7)

175 She got old. Mistakes became bad habits. Remember to good times. Forget the rest.
Posted by: no one of any consequence at August 31, 2025 05:58 PM (ZmEVT)

Yup.
Same with my mom.
One day she was great, the next day someone threw the switch.
I was just a teen.
I just remember she had a heart of gold.

Posted by: Diogenes at August 31, 2025 06:01 PM (2WIwB)

176 Help me out here. I have a one pound boneless rib-eye.

It's too much meat for one meal. I am thinking of cutting it in half and cooking the other half tomorrow morning. To me, "steak and eggs" never was as good as I thought it should be. But then, I was re-heating the leftovers.

Should I cook the whole thing this evening? Or should I cook a 6oz portion tomorrow to go with eggs?

Posted by: no one of any consequence at August 31, 2025 06:04 PM (ZmEVT)

177 Thank the Lord that such a sweetheart lived.

Posted by: no one of any consequence at August 31, 2025 06:05 PM (ZmEVT)

178 Wow. They go to bed early in France.

Posted by: no one of any consequence at August 31, 2025 06:05 PM (ZmEVT)

179 no one of consequence, Cook it all and use the remains in a steak/ Bleu cheese salad.

Posted by: Ben Had at August 31, 2025 06:05 PM (dxWFK)

180 I love bleu cheese. Will do.

Posted by: no one of any consequence at August 31, 2025 06:07 PM (ZmEVT)

181 Wow. They go to bed early in France.
Posted by: no one of any consequence at August 31, 2025 06:05 PM (ZmEVT)
---
I think it's the metric thing.

Posted by: Weasel at August 31, 2025 06:07 PM (dmH0a)

182 The ribs were good cause ribs. Not in love with the rub, work in progress. Still, not sending them back.

But the smoked mac and cheese was the bomb. I think I packed on a few pounds just cooking it.

Posted by: JackStraw at August 31, 2025 06:09 PM (viF8m)

183 Wow. They go to bed early in France.
Posted by: no one of any consequence at August 31, 2025 06:05 PM (ZmEVT)
---
I think it's the metric thing.
Posted by: Weasel at August 31, 2025 06:07 PM (dmH0a)

Bunch of panty waist anti-Semites. Remember the Dreyfus affair. Mmmhmmm.

Posted by: Aetius451AD work phone at August 31, 2025 06:10 PM (zZu0s)

184 Cheese-eating surrender monkeys.

Posted by: no one of any consequence at August 31, 2025 06:10 PM (ZmEVT)

185 JackStraw, Stubbs chili lime ginger. You WILL thank me.

Posted by: Ben Had at August 31, 2025 06:10 PM (dxWFK)

186 Help me out here. I have a one pound boneless rib-eye.

It's too much meat for one meal. I am thinking of cutting it in half and cooking the other half tomorrow morning. To me, "steak and eggs" never was as good as I thought it should be. But then, I was re-heating the leftovers.

Should I cook the whole thing this evening? Or should I cook a 6oz portion tomorrow to go with eggs?

Posted by: no one of any consequence

Save snd cook tomorrow. Ribeyes never taste as good reheated.

Posted by: rickb223 at August 31, 2025 06:10 PM (cr7L+)

187 Same with my mom.
One day she was great, the next day someone threw the switch.
Posted by: Diogenes at August 31, 2025 06:01 PM (2WIwB)

My mom has stopped refrigerating jam. I mentioned it, and she said she's never put jam in the refrigerator. She was a 4-H leader, big on food safety, and I know this is just false. We always refrigerated open jars of anything. It's perplexing.

Posted by: Dash my lace wigs! at August 31, 2025 06:11 PM (h7ZuX)

188 Shred the rib eye fine and make cheesesteak

Posted by: Skip at August 31, 2025 06:11 PM (+qU29)

189 Somebody I don't remember who wrote that the French think that they are now the "Chosen People."

Posted by: no one of any consequence at August 31, 2025 06:11 PM (ZmEVT)

190 OT... Rudy Giuliani could probably use some prayers right now, if you're the praying sort.

He got flagged down by a domestic violence victim earlier today, rendered assistance, and remained on-scene until the police arrived.

His vehicle was then was slammed into from behind and he was seriously injured.

Fractured vertebrae among numerous other injuries.

If the (unconfirmed) picture of the car I saw is accurate, it's hard to see how anyone could've gotten out of that alive.

Posted by: Prometheus at August 31, 2025 06:12 PM (qpyNK)

191 >> JackStraw, Stubbs chili lime ginger. You WILL thank me.

I usually do.

Thanks for the tip, Ben Had.

Posted by: JackStraw at August 31, 2025 06:13 PM (viF8m)

192 Behave!
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 06:01 PM

Have we ever misbehaved?

Posted by: Duncanthrax at August 31, 2025 06:14 PM (0sNs1)

193 We had a thing called a California Cooler. It was a storage cabinet open at the floor allowing to cold night air in. My parents' house is two blocks of the Pacific Ocean.

We never refrigerated mustard,jams, jellies, or peanut butter.

Posted by: no one of any consequence at August 31, 2025 06:14 PM (ZmEVT)

194

that must be the place with all the noise

Posted by: Kindltot at August 31, 2025 06:15 PM (rbvCR)

195 When cooking pork shoulder or Boston butts you need to get to a high temperature to get succulent meat. Why? Because shoulder, like brisket, has lots of connective tissue and collagen. If you cook it to 200 all that connective tissue softens and the collagen turns to gelatin and you get moist meat. Make pulled pork? Cook the shoulder to 205F. Brisket? Same. If you cook it to 140 or even 160 you most likely won’t cook out the connective tissue nor turn the collagen to gelatin. Oh, and French butter. We happen to be on vacation in France now and the Demi-sel Normandy butter is to die for. I want to import it to the US it’s so good. The quality of foods in good French markets is unspeakably good. Not cheap but awesomely good. I now want to Summer here!

Posted by: Mark at August 31, 2025 06:15 PM (03mGj)

196 Okay kids... it's my bedtime!

Behave!
Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at August 31, 2025 06:01 PM (L5An7)

Woohoo!
Dads.asleep!
PARTY!!!!
Who brought the bourbon???

Posted by: Diogenes at August 31, 2025 06:16 PM (2WIwB)

197 Goya Sofrito sauce. Very tasty when simmering any meat.

Posted by: Mr Aspirin Factory, red heifer owner at August 31, 2025 06:16 PM (5+Y60)

198 Mr Aspirin Factory, the meat in that sauce makes the best beef rellenos.

Posted by: Ben Had at August 31, 2025 06:17 PM (dxWFK)

199 How is a one pound steak too big for one meal?

Posted by: Aetius451AD work phone at August 31, 2025 06:19 PM (zZu0s)

200 Mr Aspirin Factory, the meat in that sauce makes the best beef rellenos.
Posted by: Ben Had

Good to know. I have a couple jars in the cupboard.

Posted by: Mr Aspirin Factory, red heifer owner at August 31, 2025 06:19 PM (5+Y60)

201 I have roasted the pork shoulder for 6 hours. It's okay. The 207 F my son made was sublime.

Posted by: no one of any consequence at August 31, 2025 06:20 PM (ZmEVT)

202 The best rellenos are baked not battered and fried.

Posted by: Ben Had at August 31, 2025 06:20 PM (dxWFK)

203 When are we going to see some frog legs?

Posted by: Guy who likes frog legs at August 31, 2025 06:20 PM (vFG9F)

204 I think I had cookies for dinner.

Posted by: Weasel at August 31, 2025 06:20 PM (dmH0a)

205 "How is a one pound steak too big for one meal?"

I am old. I have learned that if I eat too much, I get punished for it.

Posted by: no one of any consequence at August 31, 2025 06:21 PM (ZmEVT)

206 >>> 27 I mistakenly picked up a package of top round sirloins at Sam's the other week. Paper thin. They'll cook in about 2 minutes on the grill or 30 seconds a side in a hot skillet.

It takes longer to prep them than cook 'em.
Posted by: Martini Farmer at August 31, 2025 04:25 PM (Q4IgG)

Steak and eggs for breakfast!

Posted by: Helena Handbasket at August 31, 2025 06:22 PM (ULPxl)

207 Weasel, I plan on homecooking you into a food coma.

Posted by: Ben Had at August 31, 2025 06:22 PM (dxWFK)

208 204 I think I had cookies for dinner.
Posted by: Weasel at August 31

Sigh.

Posted by: Piper at August 31, 2025 06:22 PM (OoFl2)

209 Mmmm. Cattlemans Cowboy was a 2lb steak.

Posted by: Aetius451AD work phone at August 31, 2025 06:22 PM (zZu0s)

210 I think the 'Wagonmaster' was 1 pound.

IIRC, the Cowgirl was 1.5lbs.

Or maybe the cowgirl and the wagon master were flipped.

Posted by: Aetius451AD work phone at August 31, 2025 06:23 PM (zZu0s)

211 Porterhouse, of course.

Posted by: Aetius451AD work phone at August 31, 2025 06:24 PM (zZu0s)

212
I'm kind of lactose-intolerant so I was happy when Fage came out with a lactose-free yogurt. But today I found some goat's milk yogurt at Trader Joe's that's $2 less. My first experiment with it is successful!

And I love butter. I envy anyone who lives in a land of butter.

Posted by: Blonde Morticia at August 31, 2025 06:26 PM (GlwZS)

213 Has anyone had decreased appetite as a side effect of blood pressure medications?

Posted by: nurse ratched at August 31, 2025 06:28 PM (mT+6a)

214 Or maybe the cowgirl and the wagon master were flipped.
Posted by: Aetius451AD work phone at August 31, 2025 06:23 PM (zZu0s)

Reverse cowgirl????!!!!

Posted by: haffhowershower at August 31, 2025 06:28 PM (144I4)

215 Doesn't anyone make butter with lactase? "They" make ice cream for the Chinese and put lactase in it so they don't have trouble digesting the lactose.

Posted by: no one of any consequence at August 31, 2025 06:29 PM (ZmEVT)

216 Goat milk, the other choice!

Posted by: Ben Had at August 31, 2025 06:29 PM (dxWFK)

217 Someone may have mentioned it, but Amazon has a wide selection of 13/32 nuts.

Posted by: DJ Jazzy Mel at August 31, 2025 06:29 PM (ZTJjv)

218 Hello foodsters. Just got here. You guys have been busy.

What did I miss?

Posted by: Pete Bog at August 31, 2025 06:29 PM (tlH4h)

219 210 I think the 'Wagonmaster' was 1 pound.

IIRC, the Cowgirl was 1.5lbs.

Or maybe the cowgirl and the wagon master were flipped.
Posted by: Aetius451AD work phone at August 31, 2025 06:23 PM (zZu0s)

The Paolo has, as you say, entered the conversation.

Posted by: Diogenes at August 31, 2025 06:30 PM (2WIwB)

220 >>I think I had cookies for dinner.

Get a pellet smoker. It is absolutely idiot proof as I've proven. Throw whatever on the smoker, set the temp and bazinga. Better than boiling meat no matter what the dildo says.

Posted by: JackStraw at August 31, 2025 06:31 PM (viF8m)

221 Hey Chef!

Posted by: Ben Had at August 31, 2025 06:32 PM (dxWFK)

222 220 >>I think I had cookies for dinner.

Get a pellet smoker. It is absolutely idiot proof as I've proven. Throw whatever on the smoker, set the temp and bazinga. Better than boiling meat no matter what the dildo says.

Posted by: JackStraw

*chef’s kiss*

Posted by: nurse ratched at August 31, 2025 06:32 PM (mT+6a)

223 JackStraw has missed the Weasel school.of cooking.

Posted by: Ben Had at August 31, 2025 06:33 PM (dxWFK)

224 Shouldn't have done sauce in my Stromboli, usually it's all fried ingredients, made a mess of the pizza stone and oven.

Posted by: Skip at August 31, 2025 06:34 PM (+qU29)

225 I did do ice cream once for dinner

Posted by: Skip at August 31, 2025 06:35 PM (+qU29)

226 Played golf, then grilled bacon cheese burgers. Served with a spinach/garlic aioli and thin sliced red onions. Probably gonna be comatose after this beer.

Posted by: CrotchetyOldJarhead at August 31, 2025 06:35 PM (3Ope8)

227 Ribs are in the oven. Normally they'd be on the smoker, but I still need to replace the temp control unit.

As for the previous thread, I have a habit of routinely setting my watch to UTC using the WWWV service. Never know when you'll have to calculate your longitude with a watch and a solar compass (the answer is never, but still...).

Posted by: PabloD at August 31, 2025 06:36 PM (TDkp3)

228 Has anyone had decreased appetite as a side effect of blood pressure medications?
Posted by: nurse ratched at August 31, 2025 06:28 PM (mT+6a)

Unfortunately for my waistline very few things diminish my appetite.

Posted by: Pete Bog at August 31, 2025 06:36 PM (jblHd)

229 Here in Alaska we've done our best to wipe out prejudice against frostbite victims.

This is called "Lack-Toes Intolerance".

Posted by: Prometheus at August 31, 2025 06:37 PM (qpyNK)

230 LOL, PabloD!

Posted by: sock_rat_eez at August 31, 2025 06:38 PM (ppG5b)

231 >>JackStraw has missed the Weasel school.of cooking.

It's a mercy call. Anyone who tracks the frigging humidity when he shoots can cook on a pellet grill.

It's so simple even I can do it.

Posted by: JackStraw at August 31, 2025 06:38 PM (viF8m)

232 Pellet Smoker or Sous-vide, different tools for different jobs.

Love using both of them. never together, however.

Posted by: Pete Bog at August 31, 2025 06:39 PM (jblHd)

233 > 213 Has anyone had decreased appetite as a side effect of blood pressure medications?
Posted by: nurse ratched at August 31, 2025 06:28 PM (mT+6a)

Sadly, no. I've been on lisinopril for a long time now.

Ozempic, on the other hand... I'm down over 30 pounds since I started that, and am completely off insulin.

I do miss being able to pig out on the foods I love, though. Just can't do it any more.

Posted by: Prometheus at August 31, 2025 06:39 PM (qpyNK)

234 JackStraw, but that exceeds the 2 minute rule.

Posted by: Ben Had at August 31, 2025 06:40 PM (dxWFK)

235 I think it's the metric thing.
Posted by: Weasel at August 31, 2025 06:07 PM

One of Big Penguin's most pernicious pushes on our path to perdition.

Posted by: Duncanthrax at August 31, 2025 06:40 PM (0sNs1)

236 Titanic sock off.

Posted by: Rodrigo Borgia at August 31, 2025 06:40 PM (qpyNK)

237 Has anyone had decreased appetite as a side effect of blood pressure medications?
Posted by: nurse ratched

That's one side effect I've never experienced and I take 4 different meds for my high BP.

Posted by: Tuna at August 31, 2025 06:41 PM (lJ0H4)

238 Breakfast for dinner is awesome.

I’d do that for a change of pace every now and again when my boys were little.

Huge hit!

Posted by: nurse ratched at August 31, 2025 06:41 PM (mT+6a)

239 Wife is cooking pepper beef. A roast with peppercini(sp) peppers.

Posted by: Ronster at August 31, 2025 06:41 PM (ZhhF0)

240 Pete Bog and his lively wife have come up with some awesome food for the MoMe.

Posted by: Ben Had at August 31, 2025 06:43 PM (dxWFK)

241 My wife can eat anything at anytime, I have food rules these days

Posted by: Skip at August 31, 2025 06:43 PM (+qU29)

242 Unfortunately for my waistline very few things diminish my appetite.
Posted by: Pete Bog at August 31, 2025 06:36 PM (jblHd)

Same. I took a cue from gp, though, and am trying very low calorie diet. I didn't follow it this weekend--had a free-for-all, really, including too many cookies.

But, back to the prior two weeks--kept to about 700-800 calories a day. No snack type food, because all the calories had to count nutritionally. I was shocked that I wasn't hungry.

Posted by: Dash my lace wigs! at August 31, 2025 06:43 PM (h7ZuX)

243 That's one side effect I've never experienced and I take 4 different meds for my high BP.
Posted by: Tuna

I’m on one combo pill. It is working very well. But my appetite is gone.

Not that I couldn’t stand to lose poundage, but I wasn’t expecting this. And I’ve not heard of it from my patients.

Posted by: nurse ratched at August 31, 2025 06:43 PM (mT+6a)

244 Has anyone had decreased appetite as a side effect of blood pressure medications?
Posted by: nurse ratched at August 31, 2025 06:28 PM (mT+6a)

No. I still love good food. Just can't have seconds or thirds.

Posted by: no one of any consequence at August 31, 2025 06:43 PM (ZmEVT)

245 yep. this year we are raising the bar. Deluxe frozen pizzas and extra crispy KFC.

And cheetos. bags of cheetos. or was that Fritos?

Posted by: Pete Bog at August 31, 2025 06:44 PM (jblHd)

246 Unsalted butter for most things, but especially baking. So says my wife, the baker.

Posted by: Ex Rex Reeder at August 31, 2025 06:45 PM (MZ+PY)

247 My GP wants me to take statins.

Old quack. Oh well. He's probably great if you have a venereal disease.

Posted by: no one of any consequence at August 31, 2025 06:45 PM (ZmEVT)

248 Wife is cooking pepper beef. A roast with peppercini(sp) peppers.
Posted by: Ronster at August 31, 2025 06:41 PM (ZhhF0)

Sounds good. I like to throw in a packet of Louie's Italian Beef seasoning. Pepperoncini's are good, and so is heaping on spicy Giardiniera when you go to eat it.

Posted by: haffhowershower at August 31, 2025 06:46 PM (144I4)

249 I was shocked that I wasn't hungry.
Posted by: Dash my lace wigs! at August 31, 2025 06:43 PM (h7ZuX)

Yep. I have discovered if I drink Diet Coke I get hungry. Less so if I stick with water. Or wine. but wine at 11 in the morning only works in France.

Posted by: Pete Bog at August 31, 2025 06:47 PM (jblHd)

250 Here's a fancy variant of the p38 / p51 style can opener:
https://shorturl.at/iVX0C

I 2nd / 3rd / whatever-th the recommendation for Stubbs Chili Lime Ginger sauce. It's great for pork chops too.

Posted by: Helena Handbasket at August 31, 2025 06:47 PM (ULPxl)

251 my new-ish Casio sets itself from WWV every 24 hours, and has a 'world time' function that is set to UTC for logging purposes ....

for decades I set my watch from WWV and kept notes ... back in the 90s I impressed the boss by proving to an A2LA auditor that my wristwatch was, in fact, a calibrated instrument, lol.

Posted by: sock_rat_eez at August 31, 2025 06:47 PM (ppG5b)

252 IT'S FUNNY. WHEN CBD MENTIONED SAL MONELLA, I WAS HOPING FOR A STORY ABOUT AN UNFORTUNATE EVENT IN FRANCE.

Posted by: no one of any consequence at August 31, 2025 06:48 PM (ZmEVT)

253 It's almost midnight in London so expect it's same in Paris

Posted by: Skip at August 31, 2025 06:48 PM (+qU29)

254 "Old quack. Oh well. He's probably great if you have a venereal disease."

Run like hell if he starts heating up a length of wire....

Posted by: PabloD at August 31, 2025 06:48 PM (R20f1)

255 Thete might be a P-38 around hete somewhere but don't think it opens cans other than puch holes in it

Posted by: Skip at August 31, 2025 06:49 PM (+qU29)

256
But, back to the prior two weeks--kept to about 700-800 calories a day. No snack type food, because all the calories had to count nutritionally. I was shocked that I wasn't hungry.
Posted by: Dash my lace wigs! at August

Your GP told you to do this? I assume a very short amount of time? If not, I hope there is an answer for the effect on bone density and loss of muscle mass. This a really very, very low and pretty well impossible to get an appropriate amount of nutrients.

Posted by: Piper at August 31, 2025 06:50 PM (OoFl2)

257 Or wine. but wine at 11 in the morning only works in France.

We are civilized. We got straight for the bloody marys and screwdrivers. and the mimosas.

Posted by: no one of any consequence at August 31, 2025 06:50 PM (ZmEVT)

258 Has anyone had decreased appetite as a side effect of blood pressure medications?
Posted by: nurse ratched at August 31, 2025 06:28 PM (mT+6a)

I was told that the BP meds can "make things less important" and this was suggested in the line of getting worked up about things. I suspect it might make food less interesting,
I was on a handful of pills including blood pressure meds, and I did not eat so much the first couple of weeks.

Posted by: Kindltot at August 31, 2025 06:51 PM (rbvCR)

259 I think I had cookies for dinner.
Posted by: Weasel at August 31, 2025 06:20 PM

Wait...you're not sure?

Posted by: RedMindBlueState at August 31, 2025 06:51 PM (Wnv9h)

260 Looking forward to sharing a meal with a bunch of you in October.

Posted by: Ben Had at August 31, 2025 06:51 PM (dxWFK)

261 Statins have been around for ages. They are very effective at lowering LDL cholesterol. And they are pretty darn safe.

To each their own. But. Statins are not new or controversial.

Posted by: nurse ratched at August 31, 2025 06:52 PM (mT+6a)

262 247, lol, my GP tried to do that to me ... my coal-ester-oil is within tolerance band, my bp is what it was 40 years ago (textbook average); wants to put me on statins. WTActualF? AYFKM?

(din't say that, of course, don't want that on my permanent record, took the scrip "sure, okay, ..' & never filled it).

Posted by: sock_rat_eez at August 31, 2025 06:52 PM (ppG5b)

263 Back in '68, I went camping with a friend and he brought C-rations.

They were great. P-38 in every one and a 3 pack (was it three?) of ciggies. We were 13. Just loved them.

We were both 13. Back in the day, our parents trusted us to go camping at a State Park and behave ourselves.

Posted by: no one of any consequence at August 31, 2025 06:54 PM (ZmEVT)

264 Ciggies are great mosquito repellent.

Posted by: no one of any consequence at August 31, 2025 06:54 PM (ZmEVT)

265 Your GP told you to do this? I assume a very short amount of time? If not, I hope there is an answer for the effect on bone density and loss of muscle mass. This a really very, very low and pretty well impossible to get an appropriate amount of nutrients.
Posted by: Piper at August 31, 2025 06:50 PM (OoFl2)

No, commenter gp. And yes, this is not something I'll do long term.

Posted by: Dash my lace wigs! at August 31, 2025 06:55 PM (h7ZuX)

266 We were both 13. Back in the day, our parents trusted us to go camping at a State Park and behave ourselves.
Posted by: no one of any consequence

That’s so awesome. Today, 13 yo kids aren’t allowed to sleep in a tent in their fenced in backyard by themselves.

Posted by: nurse ratched at August 31, 2025 06:56 PM (mT+6a)

267 Me too Ben Had!

Posted by: haffhowershower at August 31, 2025 06:56 PM (144I4)

268 Looking forward to sharing a meal with a bunch of you in October.
Posted by: Ben Had at August 31, 2025 06:51 PM

Counting the days to October!

Posted by: RedMindBlueState at August 31, 2025 06:56 PM (Wnv9h)

269 I bought a Miscedence brand coffee grinder on Amazon. My model is unavailable but there are others in stock. $47. I wanted something small and portable.

Posted by: Notsothoreau at August 31, 2025 06:57 PM (kUxzU)

270 No, commenter gp. And yes, this is not something I'll do long term.
Posted by: Dash my lace wigs! at August

Okay, I would not do this, friend. Seriously, go meet with a nutritionist and map out a solid plan, if you are interested. This is very hard on your body.

Posted by: Piper at August 31, 2025 06:57 PM (Wmg4n)

271 But they use misleading statistics. Using a statin only raises your chances by 1 percent, from 96 to 97. The BS is that it increases your chances by 33%. You know, statistics don't lie, but liars use statistics.

Posted by: no one of any consequence at August 31, 2025 06:58 PM (ZmEVT)

272 Wait...you're not sure?
Posted by: RedMindBlueState at August 31, 2025 06:51 PM (Wnv9h)
---
Well I know I had the cookies, just not sure if they were dinner or not!

Posted by: Weasel at August 31, 2025 06:58 PM (4Iy7D)

273 Yay me. Just fifthed up the five pound block of tallow to make it easier to handle.

Posted by: rickb223 at August 31, 2025 06:58 PM (cr7L+)

274 Well I know I had the cookies, just not sure if they were dinner or not!
Posted by: Weasel at August 31, 2025 06:58 PM

Logic checks out.

Posted by: RedMindBlueState at August 31, 2025 06:58 PM (Wnv9h)

275 Thank you for the food thread!

Posted by: Ben Had at August 31, 2025 07:00 PM (dxWFK)

276 To get the camping reservation, LOL, I had to go to Ticketmaster. Pre-Internet days.

One of my older brothers drove us there, about an hour and picked us up five days later.

Posted by: no one of any consequence at August 31, 2025 07:00 PM (ZmEVT)

277 Gubs are nood.

Posted by: RedMindBlueState at August 31, 2025 07:00 PM (Wnv9h)

278 Yay me. Just fifthed up the five pound block of tallow to make it easier to handle.
Posted by: rickb223 at August 31, 2025 06:58 PM (cr7L+)

Never gonna fifth you up, never gonna let tallow...

Posted by: haffhowershower at August 31, 2025 07:00 PM (144I4)

279 271 But they use misleading statistics. Using a statin only raises your chances by 1 percent, from 96 to 97. The BS is that it increases your chances by 33%. You know, statistics don't lie, but liars use statistics.

Posted by: no one of any consequence

This is why it is important to ask these questions. Good for you on being your own best advocate!

And cholesterol protects our brains from certain degenerative diseases. It’s all a crapshoot.

Posted by: nurse ratched at August 31, 2025 07:01 PM (mT+6a)

280 My doc wanted to put me on statins, I declined because I thought they would interfere with my drinking habit.

Posted by: Ronster at August 31, 2025 07:01 PM (ZhhF0)

281 We used to be free.

Posted by: no one of any consequence at August 31, 2025 07:02 PM (ZmEVT)

282 Okay, I would not do this, friend. Seriously, go meet with a nutritionist and map out a solid plan, if you are interested. This is very hard on your body.
Posted by: Piper at August 31, 2025 06:57 PM (Wmg4n)

It's kind of a reset for me. I'm finding that I'm eating about the same amount of nutritious food that I was before, but none of the non-nutritional. So, now, I should be able to manage to keep adding foods from the produce category and maybe a little more protein. No tater chips and cookies, and wine only very seldomly. Frankly, at my age, I'm just not sure I need as much food as "they" say I do.

Posted by: Dash my lace wigs! at August 31, 2025 07:02 PM (h7ZuX)

283 Ozempic, on the other hand... I'm down over 30 pounds since I started that, and am completely off insulin.

I do miss being able to pig out on the foods I love, though. Just can't do it any more.
Posted by: Prometheus at August 31, 2025 06:39 PM (qpyNK)

Congrats man. That's great.

Posted by: Aetius451AD work phone at August 31, 2025 07:06 PM (zZu0s)

284 263, lol, did the same thing!

at dinner one evening, one guy opened his can of beef stew(?), and guy sitting next to him saw what looked like a new potato there on the top and swiped it; turned out to be a ball of beef fat.

wasn't it great growing up in a free country?

Posted by: sock_rat_eez at August 31, 2025 07:13 PM (ppG5b)

285 French use butter on sandwiches instead of mayonnaise. I’m fine with that. Good stuff comes from Normandy an Brittany.

Notice where the Italian food map changes color?

Posted by: NemoMeImpuneLacessit at August 31, 2025 07:26 PM (tPQMP)

286 263 Back in '68, I went camping with a friend and he brought C-rations.

They were great. P-38 in every one and a 3 pack (was it three?) of ciggies. We were 13. Just loved them.

We were both 13. Back in the day, our parents trusted us to go camping at a State Park and behave ourselves.

Posted by: no one of any consequence at August 31, 2025 06:54 PM (ZmEVT)

When I was a kid, back in the '60s, my friends and I used to get C-rations from the local Army Surplus store, and chow down on them. Probably WWII vintage, maybe Korea.

Posted by: a.moron at August 31, 2025 07:28 PM (Yt3ED)

287 That antiviral they give you for shingles completely killed my appetite. And I was offered statins one visit and told them no.

Posted by: Notsothoreau at August 31, 2025 07:47 PM (kUxzU)

288 I recently won half a pig in a company lottery drawing and so I asked them, 'what if I'm Jewish?' This could be some down-right antisemitic affront on my heritage!

Fortunately, I'm not Jewish and the smoked bacon is delicious.

Posted by: Rev. Wishbone at August 31, 2025 08:11 PM (qB8Jg)

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