Food Thread: Are We Off Our Marbles About Marbling?

No, that's not marbled beef; that is a rib chop from Ossabaw Island Georgia pigs. I'm not sure I have ever seen marbling like that in pork, and I cannot wait to cook it!

Sadly, there isn't much of this stuff available. The vast majority of American pork is commodity stuff from the Midwest. And that's not a bad thing! It is amazingly inexpensive, it tastes good, and it is available almost literally everywhere. But it is usually very lean, probably a holdover from the bad days of American food production when everyone wanted to cut fat out of their diets, courtesy of the brilliant scientists of the federal government.

Luckily some of the cheaper cuts are nice and fatty, so we can still enjoy ribs and bacon and hams and butts that have lots of delicious, healthy fat! The worst offender in my experience is the loin, which still has that lean and boring look that legging-wearing, big-haired dancercize loons sought out in the 1980s. That's also a wonderful cut, so whenever I see loin chops with fat, I swoop in before one of you snatches it up!

******

I have absolutely no idea what the hell a "Super Frites" is, nor can I even guess what "Pik!" means.

But the worst part is that they are delicious! But I am currently on a low-carb diet, courtesy of the spectacular bread I have been eating for the last six months.

Bastards! How do they stay slim and eat all of those baguettes?

******
These are pretty much the most delicious things one can do with jalapeños!

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)

Making Adobo is imperative though!
******
I use a lot of salt in my cooking, because it is the most important spice, and it is absolutely delicious! I don't worry about health effects because they have been stupendously overblown by the medical community and a compliant media.

I also do not use iodized table salt, not because I care about the iodine, but because it is impossible to cook with! I use my hands to portion salt, and Kosher salt is just perfect for that. The crystals are exactly the correct size for pinching and sprinkling.

Sea salt is also great, so when I went shopping to stock my kitchen with essentials for our Paris sojourn, I bought a container of sea salt, not realizing that it was the same crystal size and shape of our iodized salts here in America.

Yuck! So off the the market, where I found this stuff.

Looks perfect. Except the crystals were monstrous! easily the largest-sized cooking salt I have ever seen. The photo doesn't do it justice. I think each crystal is about the size of a ping-pong ball.

I'm not sure what it's for, but I used it to salt meat, although only well in advance. The crystals took so long to dissolve that I needed several hours before cooking, otherwise there would be bits of salt on the meat. Which, now that I think about it, doesn't really matter!

******
I'm not much of a tea drinker; I am obsessive about coffee instead! But there are people who like the stuff, including the crazy lady who lives in my house, so I have out of necessity learned something about tea!

And that's the way to do it. Loose tea is usually fresher, often of higher quality, and significantly less expensive than the equivalent tea packed in tea bags. There are also dozens of different teas available loose that are not packaged in bags, so anyone who wants to dip their toes in the world of tea is far better off with loose.

But...do people sell loosies on the street?

******
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 September 07, 2025 04:02 PM (+qU29)

2 Making pizza with store dough, it was 2 for 4$, usually its frozen there but today wasn't.
Anyone see problem freezing a ball more than likely frozen before?

Posted by: Skip at September 07, 2025 04:04 PM (+qU29)

3 Where do you come down on the great Morton's vs Diamond salt controversy?

Posted by: Archimedes at September 07, 2025 04:05 PM (Riz8t)

4 Love the Comments section.

Posted by: Wes Anderson at September 07, 2025 04:05 PM (PiwSw)

5 The crystals took so long to dissolve that I needed several hours before cooking, otherwise there would be bits of salt on the meat.

You say that like it's a bad thing.

Posted by: Dash my lace wigs! at September 07, 2025 04:07 PM (h7ZuX)

6 We had some old friends stay with us for a week while dealing with a family tragedy, and as a thankyou, they've sent us 4 types of coffee beans from Portland. We haven't used whole beans for awhile, so I purchased a burr grinder from Bezos. I'm not sure why it will take 2 weeks to get here, but I'm hoping for an upgrade in my coffee game.

https://is.gd/Pn0Seg

Posted by: Archimedes at September 07, 2025 04:08 PM (Riz8t)

7 I'm not sure what it's for, but I used it to salt meat

Are you planning a round the world sailing trip? Don't forget the hardtack!

Posted by: Archimedes at September 07, 2025 04:09 PM (Riz8t)

8 I’ve had ossobaw chops from Left Bank Butchery in Saxapahaw, NC. I highly recommend them, very flavorful.

Posted by: David Beatty at September 07, 2025 04:10 PM (GAhX+)

9 Everything is very centered today.

Posted by: Tuna at September 07, 2025 04:10 PM (lJ0H4)

10 Haribo Super Freaks!

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:10 PM (kpS4V)

11 What a coincidence, I cooked pork chops that looked very similar last night, although mine was (sadly) boneless. But it had that kind of beef-like marbling. I sous vide at 135 and then pan seared to get the temp to about 145 and add some char.

It was the best pork I ever had. My mom said the same thing. Not joking.

Where did I get this unicorn pork? ShopRite. But at the butcher counter. I don’t remember what it was called. $11 a pound, on sale for $9. Worth every penny.

Posted by: Sir Elric the Blade at September 07, 2025 04:10 PM (cVusM)

12 Made a loaf of sourdough today. I haven't eaten any bread for three weeks. Looks like I'm having grilled cheese and peanut butter toast for lunch this week.

Oh, I also tried this sourdough cinnamon focaccia, and it was divine:

https://tinyurl.com/48zh5tcx

I made the dough yesterday, so had to wait until after book thread this morning for it to be warm and raised enough to bake it, but it was worth the wait.

Posted by: Dash my lace wigs! at September 07, 2025 04:11 PM (h7ZuX)

13 So are you back home, CBD?

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:12 PM (kpS4V)

14 7 I'm not sure what it's for, but I used it to salt meat

Are you planning a round the world sailing trip? Don't forget the hardtack!
Posted by: Archimedes at September 07, 2025 04:09 PM (Riz8t)
——-

‘Don’t forget us either!’

— Weevils

Posted by: Sir Elric the Blade at September 07, 2025 04:12 PM (cVusM)

15 Just saw the 1st world problem post.

Single serve peanut butters are godsends for travel. LOVE them. Love when hotels have them on the breakfast buffet.

You can dip sliced apple and/or banana on a breakfast buffet into PB and a drizzle of honey and have a healthy, protein and fat and produce filled breakfast with your morning coffee and not worry about allergies or cross contamination. I can't count the number of times I've eaten this on hotel breakfast bars since my allergies kicked in.

Posted by: Nova Local at September 07, 2025 04:12 PM (tOcjL)

16 >>> 9 Everything is very centered today.
Posted by: Tuna at September 07, 2025 04:10 PM (lJ0H4)

CBD got his FWP Thread in CBD's Food Thread!!!

Posted by: Helena Handbasket at September 07, 2025 04:12 PM (ULPxl)

17

Must be the peanut butter.

Posted by: Bertram Cabot, Jr. at September 07, 2025 04:13 PM (63Dwl)

18 The New Bedford Biscuit Weevils needs to be a team name.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:13 PM (kpS4V)

19 I mix coarse salt and a mixture of peppers in a small wooden jar for general use. Pinch or whatever works. I find I go to that mix more than separate, generic seasonings most of the time.

Posted by: Martini Farmer at September 07, 2025 04:14 PM (Q4IgG)

20 CBD got his FWP Thread in CBD's Food Thread!!!
---

Well CBD got his Food Thread in his FWP Thread!

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:15 PM (kpS4V)

21 As for tonight, I pulled out corned beef last night (yup, clean out the freezer), but it was still frozen.

So, on my walk to Target, their lemon pepper chicken cutlets, normally wildly too expensive were half off and now reasonable. So, I'm baking those off and made a pasta salad with 25 cent classic pasta salad boxes from Aldi's with added garden cherry tomatoes, spinach and basil and made a fruit salad with canteloupe, clementines, and grapes (aka this week's sale fruit). For dessert, there are dark chocolate PB and cookie butter brownies (finishing up 2 jars in one - wasn't enough of either)...

Never had the Target prepared chicken, but the price and time investment (on football Sunday) was right...

Posted by: Nova Local at September 07, 2025 04:15 PM (tOcjL)

22 I have taken to buying pork chops at the professional meat store. Outstanding quality and flavor vs the Kroger down the street. And they have pepperoni sticks. And they make about a hundred different kinds of sausage- I have Irish Bangers in the fridge right now. I wish you guys could visit this store. It's Disneyworld for carnivores.

Posted by: Don Black and the Don Black Experience at September 07, 2025 04:15 PM (AOsQT)

23 I mix coarse salt and a mixture of peppers in a small wooden jar for general use.

When smoking brisket, I use the so-called Dalmation mix of 1.2 salt and 1.2 pepper.

Posted by: Archimedes at September 07, 2025 04:15 PM (Riz8t)

24 1/2 salt and pepper

Posted by: Archimedes at September 07, 2025 04:16 PM (Riz8t)

25 Out amish markets have pork that looks like that. It's delicious.

Posted by: Warai-otoko at September 07, 2025 04:16 PM (06Hmj)

26 I think I harvested my last hot peppers from the garden: Mad Hatters, Cherry Bombs, and a nice red jalapeño.

Kinda sad the growing season is over for maters and peppers, even though this year was rather disappointing.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:17 PM (kpS4V)

27 Bought a whole beef chuck roll and a whole beef ribeye and two whole boneless pork loins. Spent three days cutting and vacuuming packing. Gave a pork loin and some ribeyes to the stepson and daughter in law.

Way cheaper to buy whole and slice it yourself.

Posted by: rickb223 at September 07, 2025 04:19 PM (uGF6U)

28 Centering prayer

Posted by: no one of any consequence at September 07, 2025 04:19 PM (ZmEVT)

29 Kinda sad the growing season is over for maters and peppers, even though this year was rather disappointing.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:17 PM (kpS4V)

You must be pretty north...my little baby tomatoes are still going nuts in my garden...got 2 pints just this week in a postage size spot (2 plants total)...

Posted by: Nova Local at September 07, 2025 04:19 PM (tOcjL)

30 The drama Queen vegan nurse I work with gave his two weeks. We are having a potluck for him on Tuesday. I’m making chili in the slow cooker. Smells really good.

Posted by: nurse ratched at September 07, 2025 04:19 PM (mT+6a)

31 Don't know about Ossabaw Island pigs, but I do know about Cumberland Island hogs. Cumberland being right down the coast from Ossabaw. Feral hogs there are a menace, as they are everywhere, and were loosed by the locals before it became a National Seashore. Their diet was whatever they could forage in the wild- lots of acorns especially.

In any event, we were encouraged to kill them at every opportunity, by any means available. The smaller ones were good eating thrown on a BBQ or a spit.

Posted by: Ex Rex Reeder at September 07, 2025 04:20 PM (MZ+PY)

32 I didn't see the FWP thread until just now. When I worked away from home, I would totally use single-serve peanut butters. I don't typically eat that kind, but the all-natural kind doesn't come in those packets, as far as know. Would be too messy.

Posted by: Dash my lace wigs! at September 07, 2025 04:20 PM (h7ZuX)

33 I guess CBD posted and dashed.

Posted by: Archimedes at September 07, 2025 04:21 PM (Riz8t)

34 I haven't had coffee for awhile but 'needed' some this week.

I was surprised that the jar I had in the cupboard turned hard and black. So it went into the garbage.

If I go back to coffee, maybe it'll be time to upgrade from NoName $6 Canadian large jars.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 04:21 PM (jvJvP)

35 I don't typically eat that kind, but the all-natural kind doesn't come in those packets, as far as know. Would be too messy.

Posted by: Dash my lace wigs! at September 07, 2025 04:20 PM (h7ZuX)

Nope, all natural totally comes in those packets...it's sitting in my cupboard right now (I also bring them on DC city trips, so I have them around all the time)...

Posted by: Nova Local at September 07, 2025 04:22 PM (tOcjL)

36 End-of-summer lake house cleaning day here. But throwing some pork loin chops and frozen corn on the cob on the grill later. Along with side of peas & pancetta (Ina's recipe but subbing bacon.)

Posted by: olddog in mo at September 07, 2025 04:22 PM (xyVUR)

37 super frites

Gummy french fries?

I guess rectangles are easier to mold than bears or worms.

Posted by: mikeski at September 07, 2025 04:22 PM (nhCoE)

38 LOL, nurse ratched. Good send-off for him.

Posted by: Dash my lace wigs! at September 07, 2025 04:23 PM (h7ZuX)

39 And a lid from a jar of store bought sauerkraut actually developed a hole and the jar went bad.

That surprised me too. Crap happens I guess, but still, a hole in the lid...

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 04:24 PM (jvJvP)

40 37 super frites

Gummy french fries?

I guess rectangles are easier to mold than bears or worms.

They did a focus group, but for some reason, streptobacillus gummies didn't test well.

Posted by: Archimedes at September 07, 2025 04:24 PM (Riz8t)

41
Any jelly-like treat... isn't.

Posted by: Blonde Morticia at September 07, 2025 04:26 PM (lCaJd)

42 30 The drama Queen vegan nurse I work with gave his two weeks. We are having a potluck for him on Tuesday. I’m making chili in the slow cooker. Smells really good.
Posted by: nurse ratched at September 07, 2025 04:19 PM (mT+6a)

Lol.
Everyone else will be thrilled.

Back to beer. Everyone have a happy Sunday.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 04:26 PM (jvJvP)

43 Fat is flavor.

Posted by: Quarter Twenty at September 07, 2025 04:27 PM (XQo4F)

44 I bought some Korean Spice Spam and it was pretty bleccherous, but I had another can to get through, so I tried this Spam and Potato Stew:

https://tinyurl.com/vddmjvm5

I used some spicy chicken broth, more gochujang and garlic, and chopped peppers from my garden. It was delicious! I liked the step of smashing the Spam into torn irregular chunks -- made it seem less Spammy.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:27 PM (kpS4V)

45 I like the cheaper 'breakfast' pork chops better than the thick high dollar restaurant pork chop.

The medallion part is the best.

Posted by: polynikes at September 07, 2025 04:28 PM (EYmYM)

46 I have a few big Anaheim peppers but still green, they might take the rest of the month

Posted by: Skip at September 07, 2025 04:29 PM (+qU29)

47 Re. salt- Maldon is excellent, even though it comes from Great Britain. Closer to home, I recommend JQ Dickinson Saltworks, strangely enough from Malden, WV.

Posted by: Ex Rex Reeder at September 07, 2025 04:29 PM (MZ+PY)

48 Breaking food news:

Ford Introduces Pumpkin Spice F-150

https://tinyurl.com/2fxsrpu8

Posted by: Quarter Twenty at September 07, 2025 04:30 PM (XQo4F)

49 I learned from how Brazilians do their Picanha roasting that the only thing I need on my steaks is a coating of rock salt. I coat both sides in rock salt and let that sit for an hour or so, then try and pop it onto the grill or pan without losing too much of the salt. It comes off (mostly) during the cooking/flipping, and I give a scrape before I put it onto a plate and warn folks to take a second look before they start cutting, to avoid busted fillings. A little sloppy overall, but tastes wonderful.

Posted by: Dale at September 07, 2025 04:31 PM (LNklB)

50 You must be pretty north...my little baby tomatoes are still going nuts in my garden...got 2 pints just this week in a postage size spot (2 plants total)...
Posted by: Nova Local at September 07, 2025 04:19 PM (tOcjL)
---

Michigan. My two little tomato varieties (Green Tiger and Pink Fang) were meh. But yeah, other folks' cherries are still producing.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:32 PM (kpS4V)

51 My order of Glencairn whisky glasses came in. I had a set before we moved. Cannot find them anywhere. I had a shot glass collection and they were in with them. The whole box is gone. May break out the Famous Grouse at dinner.

Posted by: rickb223 at September 07, 2025 04:32 PM (uGF6U)

52 The drama Queen vegan nurse I work with gave his two weeks. We are having a potluck for him on Tuesday. I’m making chili in the slow cooker. Smells really good.
Posted by: nurse ratched at September 07, 2025 04:19 PM

Cruelty Level: Chuy.

Posted by: RedMindBlueState at September 07, 2025 04:32 PM (Wnv9h)

53 and butts that have lots of delicious, healthy fat

Used to date her.

Posted by: Commissar of plenty and festive little hats at September 07, 2025 04:33 PM (wTDxT)

54 I guess that's it's a joke on Super fries and they do look a little like colored French fries, . The figure looks like it's supposed to be some sort of super hero.

Posted by: FenelonSpoke at September 07, 2025 04:33 PM (2GCMq)

55 I gave Cracker Barrel a chance last week after they walked back a number of their woke policies. I went for lunch at about 11:30 and had a 15 minute wait to be seated. Keep in mind I live in redneck country. The service was great but sorry to say the food was not. And it was expensive.

I'll not be going back.

Posted by: polynikes at September 07, 2025 04:33 PM (EYmYM)

56 I learned from how Brazilians do their Picanha roasting that the only thing I need on my steaks is a coating of rock salt. I coat both sides in rock salt and let that sit for an hour or so, then try and pop it onto the grill or pan without losing too much of the salt. It comes off (mostly) during the cooking/flipping, and I give a scrape before I put it onto a plate and warn folks to take a second look before they start cutting, to avoid busted fillings. A little sloppy overall, but tastes wonderful.
Posted by: Dale

Drizzle hot melted butter over them just before serving.

Posted by: rickb223 at September 07, 2025 04:34 PM (uGF6U)

57 Marbling isn't quite as tasty in leftovers especially if you take the easy route when reheating and do it with a microwave.

There are many ways to reheat leftovers but never use a microwave unless you aren't at all concerned about texture and flavor.

Posted by: Rev. Wishbone at September 07, 2025 04:37 PM (BjFWb)

58 So far my favorite animal fats are beef fat and bacon fat (not so much other pork). There are others to try, I'm sure, but these are very accessible.

Posted by: Emmie celebrates the Audacity of Trump! at September 07, 2025 04:37 PM (FMtrg)

59 55 I gave Cracker Barrel a chance last week after they walked back a number of their woke policies. I went for lunch at about 11:30 and had a 15 minute wait to be seated. Keep in mind I live in redneck country. The service was great but sorry to say the food was not. And it was expensive.

I'll not be going back.

Posted by: polynikes at September 07, 2025 04:33 PM (EYmYM)

Red Robin has a $9.99 tavern burger special with fries and a drink (soda or iced tea)...took 7 last night, tipped 25%, and paid $91 to eat. I can't remember the last time I had a sit down meal for 7 adults for under $100. Was it gourmet? No. But 6 extra basket of fries (the 3 teen/young adult boys put away 5 of those 5), it was about the best value I've paid in a long, long time...

Never buy a drink, so that part isn't a deal (had unsweetened ice tea), but under Five Guys sure is...

Posted by: Nova Local at September 07, 2025 04:39 PM (tOcjL)

60 I'm not sure what it's for
_______________________

Oh, that's simple. We're talking the French here. So, when a chef goes out of his/her way to make sure the dish is absolutely perfect, and some low brow American asks if the maître d' can bring him some salt for the salad so it isn't so plain. That's what they bring you (inclusive of the smirk attached to dealing with unevolved primates).

Helpful hint. Don't under any circumstances ask the maître d' for ketchup. They'll go out back, slaughter a feral cat, drain the blood and well...you get the picture.

Posted by: Orson at September 07, 2025 04:41 PM (dIske)

61
Never buy a drink, so that part isn't a deal (had unsweetened ice tea), but under Five Guys sure is...
Posted by: Nova Local at September 07, 2025 04:39 PM (tOcjL)

I never get a drink either.. Always order water... Saves about 4 dollars.. Of course at dinner I will normally have wine...

Posted by: It's me donna at September 07, 2025 04:41 PM (VE6XX)

62 There are many ways to reheat leftovers but never use a microwave unless you aren't at all concerned about texture and flavor.

If so, you've already given up on life.

Posted by: Archimedes at September 07, 2025 04:41 PM (Riz8t)

63 61
Never buy a drink, so that part isn't a deal (had unsweetened ice tea), but under Five Guys sure is...
Posted by: Nova Local at September 07, 2025 04:39 PM (tOcjL)

I never get a drink either.. Always order water... Saves about 4 dollars.. Of course at dinner I will normally have wine...

Posted by: It's me donna at September 07, 2025 04:41 PM (VE6XX)

Yeah, I always order water and make the kids do so as well, unless they want to pay. I will say, you can sub in a beer or margarita for $5 on the deal, so if I was drinking anymore (I don't, but I used to love a margarita) it would be even better!

Posted by: Nova Local at September 07, 2025 04:43 PM (tOcjL)

64 Up in the fifties and still centered. Destabilizing.

Posted by: From about That Time at September 07, 2025 04:45 PM (n4GiU)

65 Anyone see problem freezing a ball more than likely frozen before?
Posted by: Skip

2nd time frozen might not be your best next pizza, but it won't kill you.
Probably.

Posted by: From about That Time at September 07, 2025 04:47 PM (n4GiU)

66 The service was great but sorry to say the food was not. And it was expensive.

I'll not be going back.
Posted by: polynikes at September 07, 2025 04:33 PM (EYmYM)

Yeah, I expect the kerfuffle and ensuing walkback is but a temporary reprieve for Cracker Barrel. We pretty much never eat out anymore--all of the chains have really declined in quality in the last several years, IMO.

Posted by: Dash my lace wigs! at September 07, 2025 04:48 PM (h7ZuX)

67 >>>Don't under any circumstances ask the maître d' for ketchup. They'll go out back, slaughter a feral cat, drain the blood and well...you get the picture.

Posted by: Orson

>Careful. If I recall, Ace was slathering his grilled ribeyes with A1 sauce and well, only a savage with a trailer-park palate would do that.

Posted by: Rev. Wishbone at September 07, 2025 04:48 PM (BjFWb)

68 I didn't know marbelized pork was a thing. Is all pork salty?

Posted by: Boss Moss at September 07, 2025 04:48 PM (NFMXW)

69 Steaks don't need steaksauce. They already taste like steak.

Posted by: Boss Moss at September 07, 2025 04:50 PM (NFMXW)

70 Polynikes was wondering how Cracker Barrel trip went

Posted by: Skip at September 07, 2025 04:50 PM (+qU29)

71 For you bourbon guys, I got a bottle of Angel Envy Triple Oak. At about $80 a bottle, it’s not cheap, but it compares well with bourbons twice the price. As the name implies, it is a bit oaky, so if that ain’t youre thing, then this might not be your thing.

I’m on my 4th try of that bottle of whistle pig rye. I think it got a bad bottle. It’s overwhelming alcoholic, tastes like good rye some hobo dunked his dirty balls into, and gives me a stomachache. Hard pass.

Posted by: Sir Elric the Blade at September 07, 2025 04:51 PM (cVusM)

72 Boss Moss Hear! Hear!

Posted by: Skip at September 07, 2025 04:51 PM (+qU29)

73 Careful. If I recall, Ace was slathering his grilled ribeyes with A1 sauce and well, only a savage with a trailer-park palate would do that.
Posted by: Rev. Wishbone at September 07, 2025 04:48 PM (BjFWb)

That is awful . Everyone knows Heinz 57 is the proper steak sauce.

Posted by: polynikes at September 07, 2025 04:52 PM (EYmYM)

74 We pretty much never eat out anymore--all of the chains have really declined in quality in the last several years, IMO.

Posted by: Dash my lace wigs! at September 07, 2025 04:48 PM (h7ZuX)

Was discussing with the kids that when we sit down eat out (vs fast food), we almost never eat at chains (we try one sit down meal a week). We usually rotate between an Indian, Thai, Japanese, Vietnamese, and Chinese spot - all 5 are locally owned and operated as single sites (no chain). All 5 focus on being allergy friendly b/c they know the area, so between that and amazing lunch specials (our normal meal out is lunch b/c it's much cheaper), we tend to be very happy with our eating out.

We only went out for the Red Robin meal b/c they have an allergy fryer and $9.99 with current beef prices is an insane sit down deal (it does beat the price of our lunch meal deals)...

Posted by: Nova Local at September 07, 2025 04:53 PM (tOcjL)

75
That is awful . Everyone knows Heinz 57 is the proper steak sauce.
Posted by: polynikes at September 07, 2025 04:52 PM (EYmYM)

I do prefer that

Posted by: It's me donna at September 07, 2025 04:53 PM (VE6XX)

76 "Except the crystals were monstrous!"

Perhaps the word "gros" was a clue?

Haribo macht Kinder froh: Und Erwachsene ebenso!

Posted by: RS at September 07, 2025 04:54 PM (rk5vz)

77 Top 50 bourbon brands ranked.

I don't know enough about bourbon to agree or disagree.

https://tinyurl.com/bdsmwrwn

Posted by: rickb223 at September 07, 2025 04:54 PM (uGF6U)

78 75
That is awful . Everyone knows Heinz 57 is the proper steak sauce.
Posted by: polynikes at September 07, 2025 04:52 PM (EYmYM)

My son would object and say red wine jus is the right steak sauce, preferably with tons of caramelized onions on top...

Posted by: Nova Local at September 07, 2025 04:54 PM (tOcjL)

79 Roasting some veggies in the oven to have with lunches this week.

Need to take some meats out of the freezer.

Posted by: nurse ratched at September 07, 2025 04:54 PM (mT+6a)

80
My son would object and say red wine jus is the right steak sauce, preferably with tons of caramelized onions on top...
Posted by: Nova Local at September 07, 2025 04:54 PM (tOcjL)

Now you're getting all fancy

Posted by: It's me donna at September 07, 2025 04:55 PM (VE6XX)

81 That is awful . Everyone knows Heinz 57 is the proper steak sauce.
Posted by: polynikes at September 07, 2025 04:52 PM (EYmYM)

I do prefer that
Posted by: It's me donna

Kroger's 1883 brand.

Posted by: rickb223 at September 07, 2025 04:55 PM (uGF6U)

82
[reads label on the packaged, superfrites]

'Without colored infidels?' Wait, that can't be right...

Posted by: Mike Hammer, etc., etc. at September 07, 2025 04:56 PM (XeU6L)

83 I’m on my 4th try of that bottle of whistle pig rye. I think it got a bad bottle. It’s overwhelming alcoholic, tastes like good rye some hobo dunked his dirty balls into, and gives me a stomachache. Hard pass.
Posted by: Sir Elric the Blade at September 07, 2025 04:51 PM (cVusM)

I wasn't impressed that one time I had Whistlepig, either. it was an expensive bottle-like $90, and we splurged on it. Shoulda just gone with the Wild Turkey 101--pleasant rye at a pleasant price.

Posted by: Dash my lace wigs! at September 07, 2025 04:56 PM (h7ZuX)

84 Eris, didn't you also try a pork belly recipe using gochujang? How did that go? I've got some super-thick bacon slices and want something different.

Posted by: Helena Handbasket at September 07, 2025 04:56 PM (ULPxl)

85 Hello foodsters

What's cooking?

Posted by: Pete Bog at September 07, 2025 04:57 PM (v2lMK)

86 Here’s a fun thing to do.

If you have a brand of pickles you really like, you can just slice fresh cucumbers and put them in the jar as you get low. Give a good shake and wait a couple days. I prefer the English cukes. You can also put in other raw veggies and they get pickled.

Posted by: nurse ratched at September 07, 2025 04:57 PM (mT+6a)

87 I changed my eating habits in the May time frame.
I'm eating a big steak every morning.
I grill five top sirloins (or whatever is on sale) every Sunday and put them in food storage containers in the fridge.
Every weekday morning I microwave one for 90 seconds and in true Trumpism style eat it with some ketchup. (smiley face)

Most of my other food intake tends to be protein as well.

Anyway, I weigh nine pounds less than I did in May.

Blood pressure has dropped significantly and tomorrow I'll ask doc if we can back off on some of the meds.

Posted by: Quarter Twenty at September 07, 2025 04:57 PM (XQo4F)

88 My son would object and say red wine jus is the right steak sauce, preferably with tons of caramelized onions on top...
Posted by: Nova Local at September 07, 2025 04:54 PM (tOcjL)

That would be an acceptable substitute because of the caramelized onions. I just had a Pavlov's dog moment.

Posted by: polynikes at September 07, 2025 04:57 PM (EYmYM)

89 You want to try a great steak sauce? Mix equal parts red vinegar and soy sauce. Add pepper, garlic, and bay leaves. Heat or microwave until it’s hot and stir until the flavors gel. Splash on steak or use as dipping sauce. You’ll thank me.

Some of you may be saying, ‘Elric, youre an idiot and you didn’t invent that. That is basically adobo.’ Yes, it is a version of abobo (Philippine version) and no, I didn’t invent it. But I know a great steak ‘sauce’ when I taste one. This is one.

Posted by: Sir Elric the Blade at September 07, 2025 04:57 PM (cVusM)

90 We pretty much never eat out anymore--all of the chains have really declined in quality in the last several years, IMO.
-------

I know a guy who part-time manages a Mickey D's. 'We have become the Walmart of fast food'.

Posted by: Mike Hammer, etc., etc. at September 07, 2025 04:58 PM (XeU6L)

91 80
My son would object and say red wine jus is the right steak sauce, preferably with tons of caramelized onions on top...
Posted by: Nova Local at September 07, 2025 04:54 PM (tOcjL)

Now you're getting all fancy

Posted by: It's me donna at September 07, 2025 04:55 PM (VE6XX)

Nah, b/c his red wine jus starts from an Aldi's sweet red wine bottle that's under $4...boil that down in steak drippings, check the seasoning, and be happy...

We don't mount it with butter (for obvious reasons), so it's just jus...

Posted by: Nova Local at September 07, 2025 04:58 PM (tOcjL)

92 Nothing touches my steaks

Posted by: Skip at September 07, 2025 04:58 PM (+qU29)

93 all of the chains have really declined in quality in the last several years, IMO.
Posted by: Dash my lace wigs!

Thank Bidenflation. There are about twice as many dollars (M0) as there were before Covid.

Restaurants can't cut their property taxes, or energy costs, or shipping costs. At least not without dealing with the even-larger one-time costs of cancelling contracts or selling/buying real estate.

They can cut headcount, and thus service quality. And they can cut food quality. And quantity.

Posted by: mikeski at September 07, 2025 04:59 PM (nhCoE)

94 I changed my eating habits in the May time frame.
I'm eating a big steak every morning.
I grill five top sirloins (or whatever is on sale) every Sunday and put them in food storage containers in the fridge.
Every weekday morning I microwave one for 90 seconds and in true Trumpism style eat it with some ketchup. (smiley face)

Most of my other food intake tends to be protein as well.

Anyway, I weigh nine pounds less than I did in May.

Blood pressure has dropped significantly and tomorrow I'll ask doc if we can back off on some of the meds.
Posted by: Quarter Twenty

Carnivore Diet. +1

Posted by: rickb223 at September 07, 2025 04:59 PM (uGF6U)

95 >>>I do prefer that
Posted by: It's me donna

Kroger's 1883 brand.

Posted by: rickb223

>Butter! Everything is better with Buttah!

Posted by: Michelin Chef Gordon Ramfraud at September 07, 2025 04:59 PM (BjFWb)

96 92 Nothing touches my steaks
Posted by: Skip at September 07, 2025 04:58 PM (+qU29)

On a good steak no with the exception of a good compound butter...

Posted by: It's me donna at September 07, 2025 05:00 PM (VE6XX)

97 I know a guy who part-time manages a Mickey D's. 'We have become the Walmart of fast food'.
Posted by: Mike Hammer

They always were the Walmart of fast food. They've become the Dollar General of fast food.

Posted by: mikeski at September 07, 2025 05:00 PM (nhCoE)

98 Kroger's 1883 brand.

Posted by: rickb223

It's definitely less expensive.

Posted by: polynikes at September 07, 2025 05:01 PM (EYmYM)

99 98 Kroger's 1883 brand.

Posted by: rickb223

No Kroegers around here....

Posted by: It's me donna at September 07, 2025 05:02 PM (VE6XX)

100 So are you back home, CBD?

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 07, 2025 04:12 PM (kpS4V)

I am! And just got back from the Yankees game. I am afraid to see what trouble you maniacs got into in the last five hours!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at September 07, 2025 05:02 PM (n9ltV)

101 Made Emerson Cocktails last night to go with a Grandma Pie.

Emerson is one of the original cocktails so you know it's great.

Emerson Cocktail
2 oz of gin (can use London Dry but the original recipe calls for Old Tom Gin, which I prefer)
1 oz of sweet vermouth
½ oz of lime juice
1 tsp of maraschino liqueur(Luxardo, but of course)
Shake shake shake with ice. Strain into cocktail glass.
Optional garnish with Maraschino Cherry
Drink!

Excellent quaff. You can't go wrong with this one.

Posted by: naturalfake at September 07, 2025 05:02 PM (iJfKG)

102 I like the cheaper 'breakfast' pork chops better than the thick high dollar restaurant pork chop.

The medallion part is the best.

Posted by: polynikes at September 07, 2025 04:28 PM

Kroger's here sells those in a 10 pack for $10. They are way too thin for my taste.

Posted by: Mister Scott (Formerly GWS) at September 07, 2025 05:03 PM (0N4FZ)

103 74 We pretty much never eat out anymore--all of the chains have really declined in quality in the last several years, IMO.

Posted by: Dash my lace wigs! at September 07, 2025 04:48 PM (h7ZuX

I really like Arby's and they give the dog a cup of meat. I'm in Canada.

Tim Horton's has a few nice meal items. They give the dog free TimBits. And they know Ralphy so he usually scores more.

A&W Canada has really good burgers. Burger King has 8 chicken pieces for $2.99 which is a great deal. Subway is good but pricey. Even Taco Bell here is pretty good.

I really don't eat out often. I'm in a small town and most of these are elsewhere.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 05:03 PM (jvJvP)

104 I also do not use iodized table salt, not because I care about the iodine, but because it is impossible to cook with! I use my hands to portion salt, and Kosher salt is just perfect for that. The crystals are exactly the correct size for pinching and sprinkling.

I use Sicilian Trapani sea salt, both fine and coarse. The fine is for cooking, and the coarse goes in the pasta water.

There are expensive artisanal ones on Amazon but the ones from Cento are very reasonable and good quality.

Posted by: jix at September 07, 2025 05:04 PM (Leoj5)

105 We ventured up into the Hill Country yesterday - to a junk-antique-second-hand place outside of Centerpoint that my daughter adores, which place was hosting a benefit for some local folks flooded out in the July disaster. There are still bits being cleaned up, all along the Guadalupe. We stopped for lunch at a little place by the side of the road, the Country Diner in Comfort, which my daughter had often driven past - and noticed that the parking lot was always jammed. Tiny place, teenage waitress, two cooks - but a menu of hot sandwiches and fries. Hot and good - and the place was scrupulously clean, like your grandmother had scoured it with Lysol every morning.
Can recommend - this is the website
https://country-diner.com/
As for tea - nothing better than Wagh Bakri International blend. Indian tea, and makes a splendid cuppa. As my English grandmother used to say - "Strong enough to trot a mouse over."

Posted by: Sgt. Mom at September 07, 2025 05:04 PM (Ew3fm)

106 I’m on my 4th try of that bottle of whistle pig rye. I think it got a bad bottle. It’s overwhelming alcoholic, tastes like good rye some hobo dunked his dirty balls into, and gives me a stomachache. Hard pass.
Posted by: Sir Elric the Blade

Whoa, vertigo! Everything suddenly slammed to the left.....

I've had Whistlepig's "piggyback" bourbon. Easily the sweetest bourbon I've ever tasted. Too sweet, almost.

Posted by: mikeski at September 07, 2025 05:04 PM (nhCoE)

107 What's cooking?

Posted by: Pete Bog at September 07, 2025 04:57 PM (v2lMK)

Ribs, corn, salad!

I have been buying whole untrimmed racks recently, and they turn out great. I trim them, and get the bonus of the trimmings, which I think might be the best part of the rack!

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

108 Posted by: Sgt. Mom at September 07, 2025 05:04 PM (Ew3fm)

Too bad you didn't stop in Fredericksburg to buy a power ball ticket.

Posted by: polynikes at September 07, 2025 05:06 PM (EYmYM)

109 What's cooking?

Posted by: Pete Bog

Miss Grandpa Jones' answer on Hee Haw.

Posted by: rickb223 at September 07, 2025 05:06 PM (uGF6U)

110 I get the boneless pork loin chop, about 1.5 in thick
great flavor
I cook 'em slow in an iron skillet
w/peas carrots taters apple sauce

Posted by: Don Black and the Don Black Experience at September 07, 2025 05:07 PM (AOsQT)

111 What's cooking? Lunch was lamb chops, roasted potatoes and baked pears stuffed with cranberry, pecans and gorganzola with a sprinkle of thyme.

Posted by: Ben Had at September 07, 2025 05:08 PM (mFSH6)

112 Kroger's here sells those in a 10 pack for $10. They are way too thin for my taste.
Posted by: Mister Scott (Formerly GWS) at September 07, 2025 05:03 PM (0N4FZ)

Those are perfect for me. I season them with McCormick's Hamburger Seasoning, throw one in a hot skillet for a quick lunch--takes about four, five minutes max.

Posted by: Dash my lace wigs! at September 07, 2025 05:08 PM (h7ZuX)

113 I like the cheaper 'breakfast' pork chops better than the thick high dollar restaurant pork chop.
Posted by: polynikes

Kroger's here sells those in a 10 pack for $10. They are way too thin for my taste.
Posted by: Mister Scott

I use the thin ones for tonkatsu/katsudon. Breaded and deep- or shallow-fried works.

I've tried grilling them (quickly), and nope.

Posted by: mikeski at September 07, 2025 05:08 PM (nhCoE)

114 Top 50 bourbon brands ranked.

I don't know enough about bourbon to agree or disagree.

https://tinyurl.com/bdsmwrwn

I've had several of those, although I'm not a big bourbon drinker. Russells Reserve and Wild Turkey Rare Breed are two favorites. However, the fact that Makers Mark ranks above those two, or a top 50 list at all, tells me the list is pretty worthless.

Posted by: Archimedes at September 07, 2025 05:09 PM (Riz8t)

115 Those are perfect for me. I season them with McCormick's Hamburger Seasoning, throw one in a hot skillet for a quick lunch--takes about four, five minutes max.
Posted by: Dash my lace wigs! at September 07, 2025 05:08 PM (h7ZuX)

I just lol because I eat them like potato chips. One would just be torture😀

Posted by: polynikes at September 07, 2025 05:10 PM (EYmYM)

116 I've had Whistlepig's "piggyback" bourbon. Easily the sweetest bourbon I've ever tasted. Too sweet, almost.

Posted by: mikeski at September 07, 2025 05:04 PM (nhCoE)

I like it, in part because it is 100 proof. But it is an almost all-corn mash bill, so the sweetness makes sense.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at September 07, 2025 05:10 PM (n9ltV)

117 I found some bone-in thighs in the freezer and located a chicken paprikash recipe that I'd never tried that used them. Amazing stuff. It's going into the regular fall/winter rotation.

Posted by: Art Rondelet of Malmsey at September 07, 2025 05:11 PM (FEVMW)

118 However, the fact that Makers Mark ranks above those two, or a top 50 list at all, tells me the list is pretty worthless.

Posted by: Archimedes at September 07, 2025 05:09 PM (Riz8t)

Makers Mark is a correctly made bourbon that is inoffensive in all respects. And also completely forgettable.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at September 07, 2025 05:11 PM (n9ltV)

119 Last 5 hours?
Had maple syrup on French Toast, drank $1000 Bourbon

Posted by: Skip at September 07, 2025 05:12 PM (+qU29)

120 Oh, I've been meaning to make chicken paprikash for several decades, and for some reason, never think of it. I think I'd like it.

Posted by: Dash my lace wigs! at September 07, 2025 05:12 PM (h7ZuX)

121 Actually pondering a pre dinner scotch

Posted by: Skip at September 07, 2025 05:12 PM (+qU29)

122 No, that's not marbled beef; that is a rib chop from Ossabaw Island Georgia pigs. I'm not sure I have ever seen marbling like that in pork, and I cannot wait to cook it!
=========

My sister and BIL used to raise Ossabaw hogs, but transitioned out of them for Berkshires. Sister said that their Ossabaws were slow to grow and that there wasn't much demand for them locally (SC). I remember smoking two Ossabaw shoulders for a family reunion and we ran out of pulled pork halfway through the meal

Posted by: mrp at September 07, 2025 05:13 PM (rj6Yv)

123 Emerson Cocktail
2 oz of gin (can use London Dry but the original recipe calls for Old Tom Gin, which I prefer)
1 oz of sweet vermouth
½ oz of lime juice
1 tsp of maraschino liqueur(Luxardo, but of course)
Shake shake shake with ice. Strain into cocktail glass.
Optional garnish with Maraschino Cherry
Drink!
Excellent quaff. You can't go wrong with this one.
Posted by: naturalfake

Looks close to a Last Word, which is one of my favorites. So I'd bet it's good.

Last Word: equal parts gin, lime, green chartreuse, and maraschino liqueur. Shake with ice, no garnish.

Posted by: mikeski at September 07, 2025 05:13 PM (nhCoE)

124 use the thin ones for tonkatsu/katsudon. Breaded and deep- or shallow-fried works.

I've tried grilling them (quickly), and nope.
Posted by: mikeski at September 07, 2025 05:08 PM (nhCoE)

Tatonka. Tatonka.
- Kicking Bird

Posted by: Eromero at September 07, 2025 05:14 PM (LHPAg)

125 I have a salmon burger I need to cook up.

The local Met Market makes their own with the trimmings from salmon fillets. They are not expensive and are really good! And I’m a salmon snob!

Posted by: nurse ratched at September 07, 2025 05:14 PM (Z8YJ9)

126 Makers Mark is a correctly made bourbon that is inoffensive in all respects. And also completely forgettable.
Posted by: CharlieBrown'sDildo

It is the McDonald's of bourbon.

Posted by: mikeski at September 07, 2025 05:15 PM (nhCoE)

127 77 ... "Top 50 bourbon brands ranked.

I don't know enough about bourbon to agree or disagree.

https://tinyurl.com/bdsmwrwn"

Rickb,
Thanks for that link. I'll look at it later to see if it has any relation to my own tastes. Like you, I have my preferences but not a lot of knowledge.

FWIW, lately I've preferred rye over bourbon, the higher rye proportion the better. Since my usual pour is about a half ounce sipped slowly I doubt this will have an impact on the market.

Posted by: JTB at September 07, 2025 05:15 PM (yTvNw)

128 I’m on my 4th try of that bottle of whistle pig rye. I think it got a bad bottle. It’s overwhelming alcoholic, tastes like good rye some hobo dunked his dirty balls into, and gives me a stomachache. Hard pass.

Which one? I agree on the Piggyback, but the 10 is delicious, although expensive.

Posted by: Archimedes at September 07, 2025 05:15 PM (Riz8t)

129 Dude, that's water softener salt.

Posted by: MartynWW at September 07, 2025 05:15 PM (vXpHP)

130 Posted by: mrp at September 07, 2025 05:13 PM (rj6Yv)

How does the Berkshire compare to the Ossabaw?

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:18 PM (n9ltV)

131 I don't understand the salt thing. Salt draws out moisture doesn't it.
I use garlic powder to get a perfect crust and a juicy steak.

Posted by: Ben Had at September 07, 2025 05:18 PM (mFSH6)

132 Oh, I did buy new cookware since this is my house now...finally. Everything in the house has been or will be held, judged, kept or discarded. And I'm going to treat myself a bit and all of you inspired me.

Carnivore diet? Hmmm.

Oh, and I have a new Titanium cutting board.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 05:18 PM (jvJvP)

133 >>>I found some bone-in thighs in the freezer and located a chicken paprikash recipe that I'd never tried that used them. Amazing stuff. It's going into the regular fall/winter rotation.

Posted by: Art Rondelet

>Of one thing I am certain, chicken thighs are the most underrated part of a chicken, and I am happy that they are cheap and plentiful.

But I've seen them cut a couple of different ways and one is not so good.

Posted by: Rev. Wishbone at September 07, 2025 05:18 PM (BjFWb)

134 131 I don't understand the salt thing. Salt draws out moisture doesn't it.
I use garlic powder to get a perfect crust and a juicy steak.
Posted by: Ben Had at September 07, 2025 05:18 PM (mFSH6)

I don't salt a steak before I cook it...

Posted by: It's me donna at September 07, 2025 05:19 PM (VE6XX)

135 Bought a whole beef chuck roll and a whole beef ribeye and two whole boneless pork loins. Spent three days cutting and vacuuming packing. Gave a pork loin and some ribeyes to the stepson and daughter in law.

Way cheaper to buy whole and slice it yourself.
Posted by: rickb223 at September 07, 2025 04:19 PM (uGF6U)
===========

I just got off the phone with my sister, and she told me the she had just bought a chuck roll from the local IGA. The lady in the IGA meat fabrication room charged her $4.46 a lb. She took it home and broke down the 46 lb. roll and four chickens. Vacuum packed and in the freezer.

Posted by: mrp at September 07, 2025 05:19 PM (rj6Yv)

136 Recently gave in to the fad and bought some pink Himalayan salt.

Love how it has an expiration date.

Posted by: Quarter Twenty at September 07, 2025 05:20 PM (XQo4F)

137 I don't understand the salt thing. Salt draws out moisture doesn't it.
I use garlic powder to get a perfect crust and a juicy steak.

I does initially, and then the now-dissolved salt diffuses into the interior of the meat.

Posted by: Archimedes at September 07, 2025 05:20 PM (Riz8t)

138 Salt draws out moisture doesn't it.

Posted by: Ben Had at September 07, 2025 05:18 PM (mFSH6)

I guess too much salt will dry out the steak, but I have found that salting 24 hours in advance allows the salt to penetrate the meat a bit, and it is deliciously salty without being dry at all.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:20 PM (n9ltV)

139 Recently gave in to the fad and bought some pink Himalayan salt.

Love how it has an expiration date.

Is it in geologic time?

Posted by: Archimedes at September 07, 2025 05:20 PM (Riz8t)

140 I’m on my 4th try of that bottle of whistle pig rye. I think it got a bad bottle. It’s overwhelming alcoholic, tastes like good rye some hobo dunked his dirty balls into, and gives me a stomachache. Hard pass.

Which one? I agree on the Piggyback, but the 10 is delicious, although expensive.
Posted by: Archimedes at September 07, 2025 05:15 PM (Riz8t)
———

It is the 10

Posted by: Sir Elric the Blade at September 07, 2025 05:21 PM (cVusM)

141 >Careful. If I recall, Ace was slathering his grilled ribeyes with A1 sauce and well, only a savage with a trailer-park palate would do that.
Posted by: Rev. Wishbone at September 07, 2025 04:48 PM (BjFWb)
_____________________________

Yeah, that guy. ACE was, also, making Lasagna with Steak'um. That's right in the same territory of someone putting carrots in chili.

Posted by: Orson at September 07, 2025 05:21 PM (dIske)

142 Dude, that's water softener salt.

Posted by: MartynWW at September 07, 2025 05:15 PM (vXpHP)

It is pretty big stuff!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:22 PM (n9ltV)

143 138 Salt draws out moisture doesn't it.

Posted by: Ben Had at September 07, 2025 05:18 PM (mFSH6)

I guess too much salt will dry out the steak, but I have found that salting 24 hours in advance allows the salt to penetrate the meat a bit, and it is deliciously salty without being dry at all.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:20 PM (n9ltV)

Alton Brown did an episode on this - I think you have to salt a minimum of 30 minutes ahead...then you get the "draw out and then drop back in" moisture thing while setting the stage for a great crusting of the steak...

Posted by: Nova Local at September 07, 2025 05:22 PM (tOcjL)

144 How can something that has been in the mine for a few thousand years have an expiration date?

Posted by: Boss Moss at September 07, 2025 05:22 PM (NFMXW)

145 I guess too much salt will dry out the steak, but I have found that salting 24 hours in advance allows the salt to penetrate the meat a bit, and it is deliciously salty without being dry at all.

It's usually recommended to salt the meat more than an hour in advance, and overnight if possible, so the salt has time to diffuse into the meat.

Posted by: Archimedes at September 07, 2025 05:23 PM (Riz8t)

146 144 How can something that has been in the mine for a few thousand years have an expiration date?
Posted by: Boss Moss at September 07, 2025 05:22 PM (NFMXW)

Because they want you to think it's bad so you have to toss it out and replace it

Posted by: It's me donna at September 07, 2025 05:23 PM (VE6XX)

147 Ok, I'll go sit in the corner because I prefer the natural juices of the meat not tasting a salt lick.

Posted by: Ben Had at September 07, 2025 05:24 PM (mFSH6)

148 147 Ok, I'll go sit in the corner because I prefer the natural juices of the meat not tasting a salt lick.
Posted by: Ben Had at September 07, 2025 05:24 PM (mFSH6)

I agreed with you

Posted by: It's me donna at September 07, 2025 05:24 PM (VE6XX)

149 How does the Berkshire compare to the Ossabaw?
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:18 PM (n9ltV)

Dunno, but my sister's a professional chef, so I expect the Berkshires will meet her expectations. At any rate, they're sending four hogs to the processors shortly, so I'll make my own evaluation in a couple of weeks

Posted by: mrp at September 07, 2025 05:25 PM (rj6Yv)

150 The new Darryl Dixon season is up.

Posted by: Boss Moss at September 07, 2025 05:25 PM (NFMXW)

151 Ok, I'll go sit in the corner because I prefer the natural juices of the meat not tasting a salt lick.

Posted by: Ben Had at September 07, 2025 05:24 PM (mFSH6)

I agreed with you

Posted by: It's me donna at September 07, 2025 05:24 PM (VE6XX)

Both of you are in time out!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:26 PM (n9ltV)

152 Ok, I'll go sit in the corner because I prefer the natural juices of the meat not tasting a salt lick.

I was skeptical at first, but it really works. It tastes like a salt lick when the surface has salt crystals on it, but not this way. It just tastes properly seasoned.

Posted by: Archimedes at September 07, 2025 05:26 PM (Riz8t)

153 At any rate, they're sending four hogs to the processors shortly, so I'll make my own evaluation in a couple of weeks

Posted by: mrp at September 07, 2025 05:25 PM (rj6Yv)

Do you need my address so you will know where to send the chops?

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:27 PM (n9ltV)

154 Are canned hotdogs really a thing?

Posted by: Boss Moss at September 07, 2025 05:27 PM (NFMXW)

155 We keep a few cans of Spam for emergencies but I have trouble with it straight from the can. But sliced and fried up and drained on a paper towel it's okay. For emergencies.

As I've gotten older, I have trouble with very greasy foods that never used to bother me.

Posted by: JTB at September 07, 2025 05:27 PM (yTvNw)

156 I made a big pot of chili last night. Was talking to my 92-year-old neighbor this afternoon and asked if he'd like some. He made kind of a face, and I said, oh, not so much? Don't care for chili? And he laughed and said he just didn't want to ask for any. But, yeah, he'd love some.

Took him a nice mason jar full, and a couple of chunks of the sourdough cinnamon bread, and he gave me some home-grown tomatoes to take back with me. Thank goodness, because the one plant I have didn't really produce. Such a nice gentleman, and a great neighbor.

Posted by: Dash my lace wigs! at September 07, 2025 05:27 PM (h7ZuX)

157 Have Battlehill, a single malt 12 year, and high in alcohol content

Posted by: Skip at September 07, 2025 05:28 PM (+qU29)

158 I'm sipping Talisker 10 - for my money, the best deal in scotch.

Posted by: Archimedes at September 07, 2025 05:28 PM (Riz8t)

159 154 Are canned hotdogs really a thing?
Posted by: Boss Moss

*polite cough*

Posted by: Vienna Sausage at September 07, 2025 05:29 PM (XQo4F)

160 >>>I don't understand the salt thing. Salt draws out moisture doesn't it.
I use garlic powder to get a perfect crust and a juicy steak.

Posted by: Ben Had

>Salt tenderizes and textures the meat by drawing out the excess water moisture which also means you're less likely to 'boil' your meat, because boiling will toughen the cut.

Posted by: Rev. Wishbone at September 07, 2025 05:29 PM (BjFWb)

161 6 We had some old friends stay with us for a week while dealing with a family tragedy, and as a thankyou, they've sent us 4 types of coffee beans from Portland. We haven't used whole beans for awhile, so I purchased a burr grinder from Bezos. I'm not sure why it will take 2 weeks to get here, but I'm hoping for an upgrade in my coffee game.

https://is.gd/Pn0Seg
Posted by: Archimedes at September 07, 2025 04:08 PM (Riz8t)

get a Hario "Technica" Coffee Syphon and upgrade the burner to a Yama Glass Portable Butane Burner. boil the water first, then 27 g coffee to 400 g water is a good starting point, adjust to your preference.

It will become a ritual for great coffee.

Posted by: StrategicCorpralUSMC at September 07, 2025 05:29 PM (5Vssw)

162 I horde corned beef in tins for emergencies.

Posted by: Boss Moss at September 07, 2025 05:29 PM (NFMXW)

163 I like JD or Maker's Mark for Manhattans

Posted by: San Franpsycho at September 07, 2025 05:30 PM (RIvkX)

164 Do you need my address so you will know where to send the chops?
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:27 PM (n9ltV)

First thing I said was calling dibs on the chops.

Posted by: mrp at September 07, 2025 05:30 PM (rj6Yv)

165 Spam is best when fried in honey butter.
Truly, it is.

Posted by: Quarter Twenty at September 07, 2025 05:31 PM (XQo4F)

166 Planning on doing some deep fried mushrooms but can't decide on the coating. Flour and egg with a good dipping sauce or a spicy batter.

Posted by: Ben Had at September 07, 2025 05:31 PM (mFSH6)

167 I just got off the phone with my sister, and she told me the she had just bought a chuck roll from the local IGA. The lady in the IGA meat fabrication room charged her $4.46 a lb. She took it home and broke down the 46 lb. roll and four chickens. Vacuum packed and in the freezer.
Posted by: mrp

Exactly. Sam's sells a whole ribeye for $17.87/lb.
When you buy the three or four in a package, they sell them for up to $24.98/lb.

Posted by: rickb223 at September 07, 2025 05:32 PM (uGF6U)

168 I'm sipping Talisker 10 - for my money, the best deal in scotch.

Posted by: Archimedes at September 07, 2025 05:28 PM (Riz8t)

The Island scotches are good, and not stupidly priced. I like some of the Highland ones, in particular Oban, but that may be because I bought a ton of it in duty free in London several years ago for about half what it costs around here!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:32 PM (n9ltV)

169 I lost a bet today and the wager was a bottle of Macallan 15 ….

Posted by: Sir Elric the Blade at September 07, 2025 05:32 PM (cVusM)

170 DMLW--

FWIW, here's the recipe I used. 4.97 rating (out of 5) by 505 raters is what convinced me to try it.

https://tinyurl.com/mtp9ed5f

Posted by: Art Rondelet of Malmsey at September 07, 2025 05:33 PM (FEVMW)

171 get a Hario "Technica" Coffee Syphon and upgrade the burner to a Yama Glass Portable Butane Burner. boil the water first, then 27 g coffee to 400 g water is a good starting point, adjust to your preference.

It will become a ritual for great coffee.

As a chemist, it appeals to my nerdy side, but it gives me Orgo flashbacks.

Posted by: Archimedes at September 07, 2025 05:33 PM (Riz8t)

172 So if you treat lesser beef cuts with salt that will tenderize them. Some of those sale price roasts have denvers and other mid cuts attached.

Posted by: Boss Moss at September 07, 2025 05:33 PM (NFMXW)

173 I like JD or Maker's Mark for Manhattans

Posted by: San Franpsycho at September 07, 2025 05:30 PM (RIvkX)

Have you tried Rye for Manhattans? I think the spiciness really adds to the cocktail.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:34 PM (n9ltV)

174 Those of you attending The TXMOME from outside of Texas may want to give some of the Still Austin whiskeys a whirl.

Still Austin "The Musician" Bourbon

Still Austin "The Artist" Rye

Still Austin Bottled in Bond Red Corn Bourbon

Both the Musician and Artist are 2yr olds that belie their youth very nice mid range bourbon and rye. Around 98 proof.

The Red Corn is 6yrs old, 100 proof. And delicious stuff. Won a bunch of prizes and only about $90/btl. So, expensive but not insanely so.
Though tough to find now. Good luck.

Posted by: naturalfake at September 07, 2025 05:34 PM (iJfKG)

175 Have you tried Rye for Manhattans? I think the spiciness really adds to the cocktail.

Seconded.

Posted by: Archimedes at September 07, 2025 05:35 PM (Riz8t)

176 CBD!! I will be in Paris next Monday and Tuesday. Any recommendations for a nice place for dinner?

Posted by: Scuba_Dude at September 07, 2025 05:35 PM (Jm6kM)

177 What's cooking? Lunch was lamb chops, roasted potatoes and baked pears stuffed with cranberry, pecans and gorganzola with a sprinkle of thyme.
Posted by: Ben Had

Ms.Had you sure do eat fancy!

Posted by: Tuna at September 07, 2025 05:35 PM (lJ0H4)

178 I am not much of a tea drinker anymore though I always had a soft spot for assam tera. Usually if I wasn't getting someone's Stash tea bags, or some sort of Oolong, I would look for assam, and rarely found it. Chinese teas were on the market locally.

Posted by: Kindltot at September 07, 2025 05:36 PM (rbvCR)

179 I lost a bet today and the wager was a bottle of Macallan 15 ….
Posted by: Sir Elric the Blade

Had 18 yr old on a business trip on the company's dime. Tasted like candy.

Posted by: rickb223 at September 07, 2025 05:36 PM (uGF6U)

180 173 I like JD or Maker's Mark for Manhattans

Posted by: San Franpsycho at September 07, 2025 05:30 PM (RIvkX)

Have you tried Rye for Manhattans? I think the spiciness really adds to the cocktail.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:34 PM (n9ltV)
——

A Manhattan is with rye. I don’t get all these bourbon Manhattans. The sweet vermouth already adds quite a bit of sweetness. The whole point is that the hard liquor shouldn’t be sweet.

I also scoff at vodka martinis. Tastes like water. Without gin, there’s no point to the drink. It’s like sex by yourself.

End of rant.

Posted by: Sir Elric the Blade at September 07, 2025 05:37 PM (cVusM)

181 I just made chicken fried steak in the air fryer. Gotta say I am impressed. You have to watch the internal temp carefully as mine still had almost 3 minutes left to go from the youtube recipe time but it was done. It was tender, juicy and had a ton of flavor.

The air fryer cuts way done on the fats and calories and I have been doing stuff in it quite often. Sometimes like today I get a winner but sometimes I toss stuff out.

Posted by: Mister Scott (Formerly GWS) at September 07, 2025 05:37 PM (0N4FZ)

182 I'm sipping Talisker 10 - for my money, the best deal in scotch.

Posted by: Archimedes

Everyday sipping - Famous Grouse

Special Event - Macallan.

Posted by: rickb223 at September 07, 2025 05:38 PM (uGF6U)

183 Meh. Me no like spicy.

Posted by: San Franpsycho at September 07, 2025 05:38 PM (RIvkX)

184 Tuna, food is my one extragance in life. Some days are PB&J though!

Posted by: Ben Had at September 07, 2025 05:39 PM (mFSH6)

185 179 I lost a bet today and the wager was a bottle of Macallan 15 ….
Posted by: Sir Elric the Blade

Had 18 yr old on a business trip on the company's dime. Tasted like candy.
Posted by: rickb223 at September 07, 2025 05:36 PM (uGF6U)
——-

I love the 18, but for the price it better be good. I liked the 17 ‘oak’ version better, but I haven’t seen that it years.

Posted by: Sir Elric the Blade at September 07, 2025 05:39 PM (cVusM)

186 I just made chicken fried steak in the air fryer.
=====

I didn't get the crispiness I expected

Posted by: San Franpsycho at September 07, 2025 05:39 PM (RIvkX)

187 Top 50 bourbon brands ranked.
I don't know enough about bourbon to agree or disagree.
https://tinyurl.com/bdsmwrwn
Posted by: rickb223

Says it's mostly a "reader's poll" tuned with some other expert opinions.

Eagle Rare, Weller, and Blantons are stacked together at #8 thru #6. All of those are "better" bourbons from the Buffalo Trace distillery.

Plain ol' Buffalo Trace is at #3.

Any random dartboard could make a list this accurate.

Posted by: mikeski at September 07, 2025 05:40 PM (nhCoE)

188 Posted by: Scuba_Dude at September 07, 2025 05:35 PM (Jm6kM)

Where are you staying, and how much do you want to spend?

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:40 PM (n9ltV)

189 There is a distillery town over, keep telling myself to stop on way home and try what they have.
Haven't yet and been there a few years.

Posted by: Skip at September 07, 2025 05:40 PM (+qU29)

190 I guess that's it's a joke on Super fries and they do look a little like colored French fries, . The figure looks like it's supposed to be some sort of super hero.
Posted by: FenelonSpoke at September 07, 2025 04:33 PM (2GCMq)

Probably a Belgian super hero, like Smurfs. Belgians are odd. I bet Super Frites' superpower is mayonnaise.

Schtroumpf. schtroumpf, schtroumpf

Posted by: Kindltot at September 07, 2025 05:41 PM (rbvCR)

191 Fat is flavor no getting around it. And food value. You’ll die without fat in your diet. Can’t say the same thing about Carbohydrate.

Getting fat in the diet has historically been a problem. It loomed large in the industrial wars of the 20th century. That’s why Hydrogenated oils became a thing. Fats are used in the production of explosives, nitroglycerin iirc. So the mad German scientists, when not inventing Mustard Gas (Thanks, Fritz!) and Biological weapons, figured out how to make synthetic oils and grease.

On the praries the early pioneers & explorers and trappers did OK, the Buffalo has lots of fat in addition to good protein. But in the mountains ..

Meriwether Lewis wrote in the Journals that they needed 8 Elk and 4 deer a day to feed everybody in the party, something like that. But oftentimes it was so poor and lean, he reported the men were eating about 10 pounds a day - and still hungry, and getting sick. They really liked Bear, too, because of the prodigious amount of oil and grease rendered. Fat is absolutely vital, something we have sort of forgotten.

“The Lean times” isn’t just an expression. It meant bad, bad stuff in history.

Posted by: Common Tater at September 07, 2025 05:41 PM (bFwPh)

192 I cook my chicken fried steak in pecan oil.

Posted by: Ben Had at September 07, 2025 05:41 PM (mFSH6)

193 There is a Jewish deli themed bar opening here soon that promises an incredible Manischewitz cocktail. I will be first in line.

Posted by: San Franpsycho at September 07, 2025 05:41 PM (RIvkX)

194 Speaking of pork, I'm making Liz Lem's wonderous Kalua Pork tomorrow. Got the rub on it, wrapped it tight, and will finish it tomorrow. Mr. Black and Jr. Black love it. Sure is a lot cheaper to buy a big pork shoulder vs. any kind of beef roast.

Posted by: Lady in Black at September 07, 2025 05:42 PM (qBdHI)

195 Terry Bradshaw just said 'Redskins' on TV

I guess they drag him out back and beat the shit out of him now

Posted by: Don Black and the Don Black Experience at September 07, 2025 05:42 PM (AOsQT)

196 The air fryer cuts way done on the fats and calories and I have been doing stuff in it quite often. Sometimes like today I get a winner but sometimes I toss stuff out.
Posted by: Mister Scott (Formerly GWS) at September 07, 2025 05:37 PM (0N4FZ)

I prefer my chicken thighs cooked in the air fryer. The only thing I need to watch out for is the thigh nearest to the heat vent. I put the largest thigh there and/or switch thighs when turning them over. My Thermapen One comes in pretty handy for air fryer work.

Posted by: mrp at September 07, 2025 05:42 PM (rj6Yv)

197 I do store dough, pizza sauce, oregano and basil from garden, sweet peppers, mozzarella and pepperoni.
On stone, 15 minutes at 450.

Posted by: Skip at September 07, 2025 05:43 PM (+qU29)

198 what's great on French fries is mayonnaise

Posted by: Don Black and the Don Black Experience at September 07, 2025 05:43 PM (AOsQT)

199 I guess too much salt will dry out the steak, but I have found that salting 24 hours in advance allows the salt to penetrate the meat a bit, and it is deliciously salty without being dry at all.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:20 PM

I did this the other day for a pork rib. Juicy and not overly salted.

Posted by: RedMindBlueState at September 07, 2025 05:43 PM (Wnv9h)

200 Chicken thighs make far better chicken soup than chicken breasts.

Posted by: Archimedes at September 07, 2025 05:43 PM (Riz8t)

201 Cocktails just don't fit my drinking habit. Drink two and then what?

Posted by: Ben Had at September 07, 2025 05:43 PM (mFSH6)

202 Cocktails just don't fit my drinking habit. Drink two and then what?

I can barely handle one.

Posted by: Archimedes at September 07, 2025 05:44 PM (Riz8t)

203 what's great on French fries is mayonnaise
Posted by: Don Black and the Don Black Experience at September 07, 2025 05:43 PM

Da. Gopnik seal of approval!

Posted by: Gopniks Everywhere at September 07, 2025 05:44 PM (Wnv9h)

204 203 what's great on French fries is mayonnaise
Posted by: Don Black and the Don Black Experience at September 07, 2025 05:43 PM

Ranch dressing

Posted by: It's me donna at September 07, 2025 05:45 PM (VE6XX)

205 Cocktails just don't fit my drinking habit. Drink two and then what?
Posted by: Ben Had at September 07, 2025 05:43 PM (mFSH6)

Drink two more!

Not sure what you mean, Ben Had. The voyage is the journey so to speak.

Posted by: naturalfake at September 07, 2025 05:45 PM (iJfKG)

206 Heard President Trump is telling them.bring back the Redskins name.
Heard from a co-worker last week at Eagles game the did the Black anthem, said that's why I don't watch football

Posted by: Skip at September 07, 2025 05:46 PM (+qU29)

207 I recently purchased an induction single burner stove on sale. It's like cooking with gas - switch it on, and the heat transfer is almost instant. It has the larger 8" ring, so now I can cook with two large pots at the same time.

Posted by: mrp at September 07, 2025 05:46 PM (rj6Yv)

208 Chicken thighs are not high on my list but some guy that frequents here made Vietnamese Caramel chicken and changed my mind.

Posted by: Ben Had at September 07, 2025 05:46 PM (mFSH6)

209
*Had 18 yr old on a business trip on the company's dime. Tasted like candy.*

Was she cute?

Posted by: I'll see myself out at September 07, 2025 05:46 PM (XQo4F)

210 Chicken thighs make far better chicken soup than chicken breasts.
Posted by: Archimedes

Agreed. Breasts are too dry.

Posted by: rickb223 at September 07, 2025 05:46 PM (uGF6U)

211 what's great on French fries is mayonnaise
Posted by: Don Black and the Don Black Experience at September 07, 2025 05:43 PM

Ranch dressing
Posted by: It's me donna

That's what my youngest grandson likes on his fries and on everything else he can dip. Ranch, ranch, ranch.

Posted by: Tuna at September 07, 2025 05:47 PM (lJ0H4)

212 188 Where are you staying, and how much do you want to spend?

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:40 PM

Staying at a hotel very close to St. Lazare. I would have not problems dropping a hundred for dinner. Will have a guest with me, but I will cover hers. So let's say 200. ;-)

Posted by: Scuba_Dude at September 07, 2025 05:47 PM (Jm6kM)

213 Cocktails just don't fit my drinking habit. Drink two and then what?

I can barely handle one.
Posted by: Archimedes at September 07, 2025 05:44 PM

I like to have a martini,
But only two at the most.
After three I'm under the table,
After four I'm under my host.

- Dorothy Parker

Posted by: Gopniks Everywhere at September 07, 2025 05:47 PM (Wnv9h)

214 I have been pondering the fact that the whole goal of centralizing food production to larger growers and industrial processors since the end of WWII is to make food as abundant and cheap as possible, and the result is . . . Today at least make decent food harder to find and hella expensive.

And yet, the food conglomerates get the subsidies, still, and there are fewer options in the grocery store today, next to when I was 21

Posted by: Kindltot at September 07, 2025 05:47 PM (rbvCR)

215 Mayonnaise on French fries is a bridge too far

And ghey.

Posted by: San Franpsycho at September 07, 2025 05:47 PM (RIvkX)

216 The drama Queen vegan nurse I work with gave his two weeks. We are having a potluck for him on Tuesday. I’m making chili in the slow cooker. Smells really good.
——

With lots of Beef, right? Tell me you did this. Lie if you must.

Posted by: Common Tater at September 07, 2025 05:47 PM (bFwPh)

217 Cocktails just don't fit my drinking habit. Drink two and then what?
Posted by: Ben Had at September 07, 2025 05:43 PM (mFSH6)
——

They are intended to be very slowly sipped. Like a drop at a time. The original classic cocktail glass was much smaller than today’s version. Today’s version holds much more booze and people drink it much faster. And buy more drinks. That of course was the point. The old cocktails were supposed to last 45 minutes or an hour.

Posted by: Sir Elric the Blade at September 07, 2025 05:48 PM (cVusM)

218 Cocktails just don't fit my drinking habit. Drink two and then what?

I can barely handle one.
Posted by: Archimedes at September 07, 2025 05:44 PM

I like to have a martini,
But only two at the most.
After three I'm under the table,
After four I'm under my host.

- Dorothy Parker
Posted by: Gopniks Everywhere

One tequila
Two tequila
Three tequila
Floor.

Posted by: rickb223 at September 07, 2025 05:48 PM (uGF6U)

219 Will have a guest with me, but I will cover hers. So let's say 200. ;-)
Posted by: Scuba_Dude at September 07, 2025 05:47 PM

Scoob's traveling with a range babe?

Posted by: RedMindBlueState at September 07, 2025 05:48 PM (Wnv9h)

220 Cooking chicken breasts in white wine eliminates the dryness problem.

Posted by: Ben Had at September 07, 2025 05:49 PM (mFSH6)

221 The drama Queen vegan nurse I work with gave his two weeks. We are having a potluck for him on Tuesday. I’m making chili in the slow cooker. Smells really good.
——

With lots of Beef, right? Tell me you did this. Lie if you must.
Posted by: Common Tater

Beef is vegan.

Posted by: rickb223 at September 07, 2025 05:49 PM (uGF6U)

222 Meriwether Lewis wrote in the Journals that they needed 8 Elk and 4 deer a day to feed everybody in the party, something like that. But oftentimes it was so poor and lean, he reported the men were eating about 10 pounds a day - and still hungry, and getting sick.
Posted by: Common Tater

Technically "protein toxicity" or "protein poisoning." Colloquially "Rabbit starvation." You can eat for a while on lean small game, but you absolutely need some fat in your diet. More than you get eating nothing but rabbits and squirrels.

Or, apparently, eating nothing but malnourished deer and elk.

Posted by: mikeski at September 07, 2025 05:49 PM (nhCoE)

223 208 Chicken thighs are not high on my list but some guy that frequents here made Vietnamese Caramel chicken and changed my mind.

Posted by: Ben Had at September 07, 2025 05:46 PM

I find chicken thighs are the best part of the chicken. So much flavor and hard to screw up.
But for chicken parm it's gotta be the breast.

Posted by: Scuba_Dude at September 07, 2025 05:49 PM (Jm6kM)

224 Off, gopnik sock!

Posted by: RedMindBlueState at September 07, 2025 05:49 PM (Wnv9h)

225
Beef is vegan.
Posted by: rickb223 at September 07, 2025 05:49 PM (uGF6U)

Yes...Cows are vegetarians...

Posted by: It's me donna at September 07, 2025 05:50 PM (VE6XX)

226 Never had a scotch that tasted like Candy

Posted by: Skip at September 07, 2025 05:50 PM (+qU29)

227 I found a pepper at the produce store called 'Bulgarian Pepper'. Supposedly is pepper smuggled out of Soviet Union when Wall come down. Is looking like large yellow chili pepper. Have anyone here try?

Posted by: Don Black and the Don Black Experience at September 07, 2025 05:50 PM (AOsQT)

228 As cooler weather approaches (and it's taking its damned time) I start thinking about those low oven dishes that take hours in the oven. Pork shoulders, baked beans, soups that stay on a back burner for ages, etc. This is why cast iron Dutch ovens, especially enameled, are worth their weight in gold. A side benefit is the way they perfume the whole house as they cook.

Posted by: JTB at September 07, 2025 05:50 PM (yTvNw)

229 Elric, I agree with your assessment of the Angels Envy Triple Oak. It can be off putting if you don’t like the wood flavor, but I like it. I have an Angels Envy Cask Strength finished in a port cask I picked up in West Virginia and looking forward to trying it.

Archemedes, hard to go wrong with the Talisker 10. Has a nice smoke flavor. I’ve also had the Storm, Distillers release, 18, and 25.

Posted by: David Beatty at September 07, 2025 05:50 PM (GAhX+)

230 Cooking chicken breasts in white wine eliminates the dryness problem.
Posted by: Ben Had

*makes notes.

Posted by: rickb223 at September 07, 2025 05:50 PM (uGF6U)

231 Ranch dressing
Posted by: It's me donna at September 07, 2025 05:45 PM (VE6XX)

Buttermilk Ranch dressing is the bomb.

Posted by: mrp at September 07, 2025 05:50 PM (rj6Yv)

232
They are intended to be very slowly sipped. Like a drop at a time. The original classic cocktail glass was much smaller than today’s version. Today’s version holds much more booze and people drink it much faster. And buy more drinks. That of course was the point. The old cocktails were supposed to last 45 minutes or an hour.
Posted by: Sir Elric the Blade at September 07, 2025 05:48 PM (cVusM)

This is basically true.

Check out the cocktail glasses in an old movie like "The Thin Man".

Posted by: naturalfake at September 07, 2025 05:50 PM (iJfKG)

233 There are many ways to reheat leftovers but never use a microwave unless you aren't at all concerned about texture and flavor.
———

“Never use a microwave” period, for anything really and you’re ahead of the game. I think they even fuck up boiling water.

Posted by: Common Tater at September 07, 2025 05:50 PM (bFwPh)

234 My wonderful friends and neighbours have a garden and about 20 small pumpkins are there. And I've been taking care of their cats for 10 days or so.

I'm seeing pumpkin treats in my future.

I was just there checking on the cats. Those pumpkin plants are just massive and go everywhere.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 05:51 PM (jvJvP)

235 Maple pecan scones coming out of the oven.
Mmmmmmm!!!!!!

Posted by: Diogenes at September 07, 2025 05:51 PM (2WIwB)

236 219 Scoob's traveling with a range babe?

Posted by: RedMindBlueState at September 07, 2025 05:48 PM

No, just a friend who lives in Paris. But I did take her to an indoor range in NJ when she was working over here and had her sending 9mm down range.
She was pretty good.

Posted by: Scuba_Dude at September 07, 2025 05:52 PM (Jm6kM)

237 Check out the cocktail glasses in an old movie like "The Thin Man".
Posted by: naturalfake at September 07, 2025 05:50 PM

I'm still searching for those.

Posted by: RedMindBlueState at September 07, 2025 05:52 PM (Wnv9h)

238 Donna I approve of that thinking

Saw this week Beyond Meat is a billion $ in the hole. There is a plant of theirs not far from me, go by there often. Never tried it, don't want to.

Posted by: Skip at September 07, 2025 05:52 PM (+qU29)

239 Buttermilk Ranch dressing is the bomb.
——

It has to have sour cream in it, the mayo needs to take a seat, way in the back, for my money.

Posted by: Common Tater at September 07, 2025 05:52 PM (bFwPh)

240 No, just a friend who lives in Paris. But I did take her to an indoor range in NJ when she was working over here and had her sending 9mm down range.
She was pretty good.
Posted by: Scuba_Dude at September 07, 2025 05:52 PM

👍

Posted by: RedMindBlueState at September 07, 2025 05:52 PM (Wnv9h)

241 Eris, didn't you also try a pork belly recipe using gochujang? How did that go? I've got some super-thick bacon slices and want something different.
Posted by: Helena Handbasket at September 07, 2025 04:56 PM (ULPxl)

How about breakfast? Dice about 1/8 cup of pork belly up, and fry it up with a chopped onion and diced potatoes in a hot skillet that you let reduce to "low" while covered, then after letting it cook gently for about 15 minutes, crack two eggs on top of the potatoes, and turn off the heat, cover and let cook on the heat from the pan until the eggs are steamed as done as you like.
Salt and pepper of course. It is surprising how good that can be

Posted by: Kindltot at September 07, 2025 05:54 PM (rbvCR)

242 Never had a scotch that tasted like Candy
Posted by: Skip

Macallan 18 $449.99/bottle. If you can find it.
Sherry Oak 18 $1299.99/bottle.

Posted by: rickb223 at September 07, 2025 05:54 PM (uGF6U)

243 Cooking chicken breasts in white wine eliminates the dryness problem.
Posted by: Ben Had

*makes notes.
Posted by: rickb223 at September 07, 2025 05:50 PM (uGF6U)

***

So, wine in the cook.
Got it.

Posted by: Diogenes at September 07, 2025 05:54 PM (2WIwB)

244 These will get you close:

https://is.gd/I7UogH

Posted by: Archimedes at September 07, 2025 05:55 PM (Riz8t)

245 Mikeski - Clark also wrote about clouds and clouds of Mosquitos that filled the air, following the immense herds of Buffalo. Makes sense.

He saw herds of deer that were all skinny and dying, that he attributed to the Mosquitoes! They would literally suck all the blood out in those numbers. Maybe the Buff was a bit more immune due to the shaggy coat.

Posted by: Common Tater at September 07, 2025 05:56 PM (bFwPh)

246 Even better:

https://is.gd/YrnhuU

Posted by: Archimedes at September 07, 2025 05:56 PM (Riz8t)

247 Never had a scotch that tasted like Candy
Posted by: Skip

Macallan 18 $449.99/bottle. If you can find it.
Sherry Oak 18 $1299.99/bottle.
Posted by: rickb223 at September 07, 2025 05:54 PM (uGF6U)

Hmmmm.
Looks like I'll never have scotch that tastes like candy. And I'm ok with that.

Posted by: Diogenes at September 07, 2025 05:57 PM (2WIwB)

248 Staying at a hotel very close to St. Lazare. I would have not problems dropping a hundred for dinner. Will have a guest with me, but I will cover hers. So let's say 200. ;-)

Posted by: Scuba_Dude at September 07, 2025 05:47 PM (Jm6kM)

Duvin is about 10 minutes from St. Lazare, and an excellent restaurant. https://www.duvin.paris/

CO/DA is about a 20 minute walk from the station, and it is pretty good too, but small.

If you want to take a car or the Metro, then all bets are off.
Rotiserrie D'Argent on the left bank, just opposite Notre Dame is a great place. Get the duck or the chicken. Les Antiquaires near Musee D'Orsay is excellent, and has great oysters.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:57 PM (n9ltV)

249 Ben Had's guide to cooking. Pick some good music, open a bottle of wine and cook a fun meal. Life is good.

Posted by: Ben Had at September 07, 2025 05:57 PM (mFSH6)

250 Chicken thighs have a lot more flavor but are a lot more delicate than breast meat. I prefer it for most Chinese dishes.

Posted by: San Franpsycho at September 07, 2025 05:57 PM (RIvkX)

251 Shouldn’t have asked what’s cooking? I’m hungry now.

Our fair pigs and the lamb have been processed. Time to go pick them up. Thick cut chops were requested.

Posted by: Pete Bog at September 07, 2025 05:57 PM (oCKHC)

252 I'm going to have to bite the bullet this year and find an organic turkey packaged without any additives. I have an injection syringe and the idea is to inject, add rub, and then smoke the turkey. In a smoker.

Posted by: mrp at September 07, 2025 05:58 PM (rj6Yv)

253 I try and limit my scotch to under $80 a bottle

Posted by: Skip at September 07, 2025 05:58 PM (+qU29)

254 Posted by: Skip at September 07, 2025 05:46 PM (+qU29

I am sorry that it's become known as the "Black anthem". It was written by a black man but he was a church musician and the last verse is this:

God of our weary years
God of our silent years
Thou who has brought us safe thus far on the way
Thou who hast by thy might led us into the light
Keep us forever in the path we pray

I have a feeling they leave out that verse and make it more about black liberation or something.

It's about Christian discipleship and sanctifying and perfecting grace and so is a hymn for all Christians.

Posted by: FenelonSpoke at September 07, 2025 05:59 PM (2GCMq)

255 Check out the cocktail glasses in an old movie like "The Thin Man".
Posted by: naturalfake at September 07, 2025 05:50 PM

I'm still searching for those.
Posted by: RedMindBlueState

Amazon sells Nick and Nora small cocktail glasses. Quite a few different brands.

Posted by: Tuna at September 07, 2025 06:00 PM (lJ0H4)

256 Our fair pigs and the lamb have been processed. Time to go pick them up. Thick cut chops were requested.
Posted by: Pete Bog at September 07, 2025 05:57 PM (oCKHC)
====

Outstanding!

Posted by: mrp at September 07, 2025 06:00 PM (rj6Yv)

257 It was tough not spending money this week. I ate Michigan salads most of the week, using walnuts, dried cherries, and a can of chicken. Balsamic vinegar. Yum. Unfortunately, the leaf lettuce doesn't hold up for the week.

While shopping for lettuce, I found deeply discounted items on the "wall of value" in the independent grocery store. Just poured a big (dented) can of cream of mushroom over chicken breasts I had in the freezer. That's this week's lunches.

Tonight's dinner is potato with gravy made from the chicken/mushroom soup drippings.

Midway through the workweek, someone brought in fruit - yay! The local apples are really good this year. Really, really good.

Then I got a nice surprise: a paycheck for three days I worked in August. I bought kielbasa, cheese, and gas for the car - the broke Moron's version of hookers and blow!

Posted by: NaughtyPine at September 07, 2025 06:00 PM (PZemI)

258 Bulgarian Pepper

Boris "Bulgarian Peeper" Badinov

Posted by: Commissar of plenty and festive little hats at September 07, 2025 06:00 PM (40mRe)

259 248 If you want to take a car or the Metro, then all bets are off.
Rotiserrie D'Argent on the left bank, just opposite Notre Dame is a great place. Get the duck or the chicken. Les Antiquaires near Musee D'Orsay is excellent, and has great oysters.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 05:57 PM

Thanks!! Will let you know how it went

Posted by: Scuba_Dude at September 07, 2025 06:01 PM (Jm6kM)

260 No, just a friend who lives in Paris. But I did take her to an indoor range in NJ when she was working over here and had her sending 9mm down range.
She was pretty good.
Posted by: Scuba_Dude at September 07, 2025 05:52 PM

👍
Posted by: RedMindBlueState at September 07, 2025 05:52 PM (Wnv9h)
——

[Raises eyebrow]

— Biz Markie

Posted by: Sir Elric the Blade at September 07, 2025 06:01 PM (cVusM)

261 19 ... "I mix coarse salt and a mixture of peppers in a small wooden jar for general use. Pinch or whatever works. I find I go to that mix more than separate, generic seasonings most of the time."

That reminds me of a video from Townsends on YT. There is a recipe from the 1700s called kitchen pepper. It's a mix of ginger, salt, pepper, cinnamon, cloves, and nutmeg. Even a small container could be easily carried and used to season meats, soups and stews. Townsends bottles their own based on the recipe. I always imagined it carried in a small horn or wooden container closed with a cork while exploring the frontier.

Posted by: JTB at September 07, 2025 06:01 PM (yTvNw)

262 253 I try and limit my scotch to under $80 a bottle
Posted by: Skip at September 07, 2025 05:58 PM (+qU29)

I wish they still made Ripple...

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 06:01 PM (jvJvP)

263 Never had a scotch that tasted like Candy
Posted by: Skip

If if if if you can find a bottle of Glenmorangie Milsean,

then you'll taste exactly what that means. Very cake and candy-like in flavor.

I'm not a big Glenmorangie fan, but that one was something special.

Hard to find now.

Posted by: naturalfake at September 07, 2025 06:01 PM (iJfKG)

264
The worst offender in my experience is the loin, which still has that lean and boring look that legging-wearing, big-haired dancercize loons sought out in the 1980s.

__________

Steady on, there. Some of us had a thing for 1980s big-haired dancercizers.

Posted by: Hadrian the Seventh at September 07, 2025 06:02 PM (kkTda)

265 I try and limit my scotch to under $80 a bottle
Posted by: Skip at September 07, 2025 05:58 PM (+qU29)

Ditto.
All my favs are under $80.
I have a good sense of taste and with scotch, the difference between damn thats good, and damn that's great just isn't enough to warrant the extra $.

Posted by: Diogenes at September 07, 2025 06:02 PM (2WIwB)

266 I found something out about baking recently. I have been using malt in my dough to get it to rise better, but I was warned that using too much malt will cause a gummy texture to the bread. I use, generally, an amber malt which doesn't cause me much problem if I grind it fine like flour and stick to a teaspoon for a loaf.
I also have some rye malt that I use from time to time as well, and it does have a slightly gummy texture in the baked bread, but that texture is excellent if I make toasted cheese sandwiches or fried bread, or my imitation of ruben sandwiches
So, if you are planning to use your bread for toasting or frying, it is a wonderful idea to use rye malt to spark up your dough.

Posted by: Kindltot at September 07, 2025 06:03 PM (rbvCR)

267 I heard, but Point being stand for te American anthem and no other is needed

Posted by: Skip at September 07, 2025 06:03 PM (+qU29)

268 I'm doing a happy dance because I made the list for some bottles of an incredible chocolate port.

Posted by: Ben Had at September 07, 2025 06:04 PM (mFSH6)

269 I haven't had a good pork chop in some time. the Missus is not crazy about pork, except ham. I just packed a bunch of bacon end pieces and scraps for cooking. Got it at Winco, something like 2.50 a pound. It's good quality bacon, just not all pretty and stuff. Gonna use some of it for a big pot of navy bean soup. Getting to be that time of year.

Posted by: Mikey Alpha Kilo, Nobody Reads My Posts at September 07, 2025 06:04 PM (0aYVJ)

270 Steady on, there. Some of us had a thing for 1980s big-haired dancercizers.

Posted by: Hadrian the Seventh at September 07, 2025 06:02 PM (kkTda)

https://is.gd/ia0PX9

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 06:05 PM (n9ltV)

271 Scotch is done and pizza is perfect

Posted by: Skip at September 07, 2025 06:06 PM (+qU29)

272 Posted by: Skip at September 07, 2025 06:03 PM

I agree . They should only be standing for the National anthem. It is a divisive tactic by the left. And I don't think Mr. James Weldon Johnson would approve. It belongs in church, not at a game.

Posted by: FenelonSpoke at September 07, 2025 06:07 PM (2GCMq)

273 Couple weeks ago I tried a chocolate chip cookie recipe with browned butter (and espresso powder). They turned out well, I thought, but to my everlasting regret, I didn't sample one hot from the oven. (I did have a small bite of the dough; it's a minor miracle that any of it actually got into the oven).

Next experiment will be a 4 ingredient chocolate biscuit cake that was allegedly a favorite recipe of QE II according to an Internet rando, for my Anglophile SIL's birthday.

Posted by: screaming in digital at September 07, 2025 06:07 PM (16V99)

274 Dry chicken breasts? Butter is Your Friend here. Even coconut oil, or Bacon drippings, will do, in a pinch. White wine sounds good as an adjunct though.

I’m lazy today. Crock Pot Crack potatoes w/bacon, onions, cheese, etc.

Posted by: Common Tater at September 07, 2025 06:07 PM (Ttb76)

275 It's about Christian discipleship and sanctifying and perfecting grace and so is a hymn for all Christians.

Posted by: FenelonSpoke at September 07, 2025 05:59 PM (2GCMq)

No, it's not. It is racist and exclusionary. Pretending that it is what it was originally is silly.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 06:08 PM (n9ltV)

276 Gonna use some of it for a big pot of navy bean soup. Getting to be that time of year.
Posted by: Mikey Alpha Kilo, Nobody Reads My Posts at September 07, 2025 06:04 PM (0aYVJ)

I keep looking at the smoked hocks in the store case and wonder what they'd taste like in a white bean soup.

Posted by: mrp at September 07, 2025 06:08 PM (rj6Yv)

277 >>> 241
==
How about breakfast? Dice about 1/8 cup of pork belly up, and fry it up with a chopped onion and diced potatoes in a hot skillet that you let reduce to "low" while covered, then after letting it cook gently for about 15 minutes, crack two eggs on top of the potatoes, and turn off the heat, cover and let cook on the heat from the pan until the eggs are steamed as done as you like.
Salt and pepper of course. It is surprising how good that can be
Posted by: Kindltot at September 07, 2025 05:54 PM (rbvCR)

Oooooh, that does sound good...

Posted by: Helena Handbasket at September 07, 2025 06:08 PM (ULPxl)

278 Cocktails just don't fit my drinking habit. Drink two and then what?
Posted by: Ben Had at September 07, 2025 05:43 PM (mFSH6)

Start in on the wine you opened before making the cocktails.

Scuba Dude, try making chicken parm or piccata with boneless thighs. You might revise your opinion.

Posted by: Pete Bog at September 07, 2025 06:09 PM (oCKHC)

279 Have we all solved what we are having for dinner?

Posted by: Piper at September 07, 2025 06:09 PM (p4NUW)

280 Hmmm, looking at the menu's of the restaurants that CBD suggested and I am being drawn to Les Antiquaires.

I can see me starting with some oysters and the Herb Salmon Tartare. Going into the Duck breast and ending with the Raspberry tart. Yum

Posted by: Scuba_Dude at September 07, 2025 06:10 PM (Jm6kM)

281 Pete Bog, that is a recipe for a hangover for me. As long as I dance with the one that brung me I can remain highly functional.

Posted by: Ben Had at September 07, 2025 06:11 PM (mFSH6)

282 Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September

I think I probably know more about hymns and what section of the hymnal
they are in than you you do, CBB, and you might try looking sat my second reply to Skip before you answer.

Posted by: FenelonSpoke at September 07, 2025 06:11 PM (2GCMq)

283 I keep looking at the smoked hocks in the store case and wonder what they'd taste like in a white bean soup.
Posted by: mrp at September 07, 2025 06:08 PM (rj6Yv)

Winco has a lot of that kind of fare. I have not tried it yet, but I've eyed the salt pork some. Right now freezer and pantry space is very limited. Hopefully we'll be moving into a house with the next year, and then I can to go town.

What I really miss is having a grill. I used to grill all the time, in all weather (except rain, of course). Something about grilling a couple of ribeyes when it's snowing is very primal and makes the steak taste better.

Posted by: Mikey Alpha Kilo, Nobody Reads My Posts at September 07, 2025 06:12 PM (0aYVJ)

284 Fen, this is the food thread. Take it up some other time.

Posted by: Ben Had at September 07, 2025 06:13 PM (mFSH6)

285 I cut up a canary melon from WF today. Very nice break from BJ's rotisserie chicken.

Posted by: Accomack at September 07, 2025 06:13 PM (Bbhox)

286 Just answering CBD

Posted by: FenelonSpoke at September 07, 2025 06:14 PM (2GCMq)

287 Pete Bog, that is a recipe for a hangover for me. As long as I dance with the one that brung me I can remain highly functional.
Posted by: Ben Had at September 07, 2025 06:11 PM (mFSH6)

My sympathies for your condition. 😉

Posted by: Pete Bog at September 07, 2025 06:14 PM (oCKHC)

288 Fen , should not have been a topic in the first place.

Posted by: Ben Had at September 07, 2025 06:15 PM (mFSH6)

289 I need to look around and find a good store along the lines of Sprouts. I miss getting fresh produce, and unique seasonal things like melons. I know there are places here like that, but my go-to store has a rather lame produce section.

Posted by: Mikey Alpha Kilo, Nobody Reads My Posts at September 07, 2025 06:15 PM (0aYVJ)

290 Mayonnaise on French fries is a bridge too far

And ghey.
Posted by: San Franpsycho at September 07, 2025 05:47 PM (RIvkX)

They had "special" ketchup at the local burger joint the last time I was there, and it was as sweet as apple jelly. A decent mayo goes on fries OK.

Posted by: Kindltot at September 07, 2025 06:15 PM (rbvCR)

291
I didn't bring it up, but you are correct , Ben Had.

Posted by: FenelonSpoke at September 07, 2025 06:16 PM (2GCMq)

292 We don't do deep frying but love good fries. Mrs. JTB found a recipe that works for us. Baked potato planks brushed with beef tallow. We used Yukon Gold spuds cut into half inch planks. Soak in tepid water for ten minutes then fully dry them on paper towels. Brush a sheet pan with tallow, put down the spuds, brush the other side with tallow and sprinkle salt on them. (Other herbs or spices could be used.) Preheat the oven to 375 to 400. Took about 45 minutes and turned them over half way through. They came out a bit crispy but with plenty of tater taste. As good as any steak fries we ever had.

Posted by: JTB at September 07, 2025 06:17 PM (yTvNw)

293 Pete Bog, I remain a heathen.

Posted by: Ben Had at September 07, 2025 06:17 PM (mFSH6)

294 > but my go-to store has a rather lame produce section.
----

same here
the grocer is okay for potatoes and onions
but I'm into peppers now, and I want the good stuff

Posted by: Don Black and the Don Black Experience at September 07, 2025 06:17 PM (AOsQT)

295 I'm making shrimp scampi pasta. I make the full recipe, eat my single portion, then follow a hint made by a moron here: I pack the pasta into a lasagna pan and chill it, then cut it into single portions and freeze.

Thank you, whoever you were! It's terrific for someone who lives alone.

Posted by: Wenda at September 07, 2025 06:18 PM (Qb8z2)

296 Hey Ben Had, was that caramel chicken made in the sous vide?

That’s how I make it. Delicious.

Posted by: Pete Bog at September 07, 2025 06:18 PM (oCKHC)

297 The big problem with "The Black National Anthem" aside from being racist in function and purpose if not in the words(?).

Is....

It's just sooooo fucking boring. So, tired-making that you want to go to sleep. It's worse than the Japanese National Anthem and man, that one practically makes you want to slit your throat it's so dull.

A tune more appropriate for singing over your road kill kitty instead of a pre football game rave-up.

Bring the funk Black National Anthem or don't come at all.

Posted by: naturalfake at September 07, 2025 06:19 PM (iJfKG)

298 >>> 273 Couple weeks ago I tried a chocolate chip cookie recipe with browned butter (and espresso powder). They turned out well, I thought, but to my everlasting regret, I didn't sample one hot from the oven. (I did have a small bite of the dough; it's a minor miracle that any of it actually got into the oven).
==
Posted by: screaming in digital at September 07, 2025 06:07 PM (16V99)

Recipe please?

Posted by: Helena Handbasket at September 07, 2025 06:20 PM (ULPxl)

299 >Of one thing I am certain, chicken thighs are the most underrated part of a chicken, and I am happy that they are cheap and plentiful.

I like the chicken quarters, leg & thigh. Often on sale for $1 in value packs, so I'll buy a couple of those and fill the freezer. I've a big enough hand that I can contort a quarter into a sandwich bag, then a few of those into a bigger bag and freeze.
Chicken breasts running $2.70 when on sale.

Posted by: From about That Time at September 07, 2025 06:20 PM (n4GiU)

300 We are being boring here and doing taco salad with fresh pico. I spent all day making dog food, don’t feel like cooking more. Pathetic, I know.

Posted by: Piper at September 07, 2025 06:21 PM (p4NUW)

301 Pete Bog, I believe it was. I told my business partner how good it was and as a person that doesn't cook much enticed her to cook it to rave reviews.

Posted by: Ben Had at September 07, 2025 06:21 PM (mFSH6)

302 This week's food adventure was breaking down a 10 lb bag of pancake mix (Thanks, Costco!) into five 2 lb freezer bags, which then got vacuum sealed and put into the deep freeze.

Any weevil that survives that has earned the right to be eaten.

I didn't know they were going to be 2 lb packages until I put five cups of dry mix into each of them, and came out with 5 bags.

Posted by: Idaho Spudboy at September 07, 2025 06:22 PM (SnC8S)

303 Pete Bog, I remain a heathen.
Posted by: Ben Had at September 07, 2025 06:17 PM (mFSH6)

In the words of the wine snobs “delightfully unrefined”

Took a beautiful drive through the Montana countryside today and worked up an appetite.

Posted by: Pete Bog at September 07, 2025 06:22 PM (oCKHC)

304 Posted by: FenelonSpoke at September 07, 2025 06:11 PM (2GCMq)

Ah....credentialism! That's embarrassing.

I don't give a shit that you claim to know more about hymns. That isn't the point.

It's a racist song, and if you can't understand that obvious point then maybe you should comment less and read more.

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at September 07, 2025 06:22 PM (n9ltV)

305 Ben Had can I send you a text?

Posted by: San Franpsycho at September 07, 2025 06:23 PM (RIvkX)

306
Albert Brooks. Rehearsals for a new National Anthem.

https://youtu.be/t5I7RD857AM

Posted by: Hadrian the Seventh at September 07, 2025 06:23 PM (kkTda)

307 Simple dinner tonight. A rib-eye on the George Foreman grill (it works, just not the same - sigh), and some taters. Haven't decided yet if I'll roast them or just slice and fry.

Posted by: Mikey Alpha Kilo, Nobody Reads My Posts at September 07, 2025 06:23 PM (0aYVJ)

308 SanFranpsycho, absolutely. I am always glad to hear from you.

Posted by: Ben Had at September 07, 2025 06:23 PM (mFSH6)

309 Ben Had's guide to cooking. Pick some good music, open a bottle of wine and cook a fun meal. Life is good.
Posted by: Ben Had at September 07, 2025 05:57 PM

^^^ This. This is wisdom.

Posted by: RedMindBlueState at September 07, 2025 06:24 PM (Wnv9h)

310 My wife is the cook. She made me a fresh jar of scotch bonnet pure'.
Birds Eye has some great sous vide vegetable bags.

Posted by: Accomack at September 07, 2025 06:26 PM (28cZF)

311 I can see me starting with some oysters and the Herb Salmon Tartare. Going into the Duck breast and ending with the Raspberry tart. Yum
Posted by: Scuba_Dude at September 07, 2025 06:10 PM

Om, nom, nom!

Posted by: RedMindBlueState at September 07, 2025 06:26 PM (Wnv9h)

312 We made shrimp fried rice for lunch so dinner will be light and last minute.

Posted by: San Franpsycho at September 07, 2025 06:26 PM (RIvkX)

313 Here's the meat store I go to

https://edwardsmeats.com/

Posted by: Don Black and the Don Black Experience at September 07, 2025 06:27 PM (AOsQT)

314 I didn't know they were going to be 2 lb packages until I put five cups of dry mix into each of them, and came out with 5 bags.
Posted by: Idaho Spudboy

I don’t know if you got the regular stuff, but you can make really decent grab and go blueberry pancake muffins with Kodiak protein pancake mix. Use milk, egg and make it a little thicker than you would for pancakes, fold in fresh blueberries, pour into cupcake liners, and add a tsp of maple syrup on top of each cupcake before baking, but don’t stir it in. 350 for about 25 mins.

Posted by: Piper at September 07, 2025 06:27 PM (p4NUW)

315 Posted by: screaming in digital at September 07, 2025 06:07 PM

Browned butter is a miracle ingredient.

Posted by: RedMindBlueState at September 07, 2025 06:28 PM (Wnv9h)

316 Here's the official product description from the Brits:

Haribo Super Frites (French for “super fries”

are fun, sour jelly sticks shaped like chunky chips and dusted in tangy PiK sugar. With fruity flavours like lemon, orange, strawberry, and apple, these zesty frites pack a punch and deliver a chewy, fizzy bite every time.
Sweet. Sour. Super fun.
Only in France!

Posted by: IrishEi at September 07, 2025 06:28 PM (3ImbR)

317 307 Simple dinner tonight. A rib-eye on the George Foreman grill (it works, just not the same - sigh), and some taters. Haven't decided yet if I'll roast them or just slice and fry.
Posted by: Mikey Alpha Kilo, Nobody

And something green, right?

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

318 Recipe please?
Posted by: Helena Handbasket
---
https://tinyurl.com/4rvv2j49

I mostly followed the recipe, except I used Lindt dark chocolate and regular sized semi sweet choc chips; and I don't have cookie scoops. Mine looked a good bit darker than the photos shown here.

Posted by: screaming in digital at September 07, 2025 06:29 PM (16V99)

319 So, if you are planning to use your bread for toasting or frying, it is a wonderful idea to use rye malt to spark up your dough.
Posted by: Kindltot at September 07, 2025 06:03 PM (rbvCR

There is a bakery in Florence, CO that has absolutely magical biscuits in their biscuits and gravy. They will not divulge their secret, but I wonder if I am tasting a bit of malt. The biscuits have a hint of some kind of complex sweetness.

Posted by: Emmie celebrates the Audacity of Trump! at September 07, 2025 06:30 PM (FMtrg)

320 also I got a fancy bamboo cutting board
just sayin'

Posted by: Don Black and the Don Black Experience at September 07, 2025 06:31 PM (AOsQT)

321 I made and canned tomato sauce this year with rosemary, garlic and oregano. I have some dough working up now, so I will try to make a pizza for dinner to see how the sauce works for that, or if I need to reserve it for pasta instead,

I am through half my tomatoes this year, but my shoulder is sore today, and I think that means we are going to get some rain tonight. If we do, tomorrow morning I will be out picking split tomatoes and cussing

Posted by: Kindltot at September 07, 2025 06:31 PM (rbvCR)

322 There is a bakery in Florence, CO that has absolutely magical biscuits in their biscuits and gravy.

Posted by: Emmie celebrates the Audacity of Trump! at September 07, 2025 06:30 PM (FMtrg)

One of my favorite foods! And all too often they use the slightly stale biscuits.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 06:31 PM (n9ltV)

323 And something green, right?
Posted by: Piper at September 07, 2025 06:29 PM (p4NUW)
====

Ketchup is a vegetable

Posted by: San Franpsycho at September 07, 2025 06:32 PM (RIvkX)

324 Biscuits made with lard . Accept no substitutes.

Posted by: Ben Had at September 07, 2025 06:32 PM (mFSH6)

325 Albert Brooks is not Foster Brooks. My mistake

Posted by: Accomack at September 07, 2025 06:32 PM (3U9lo)

326 Browned butter is a miracle ingredient.
Posted by: RedMindBlueState
---
I didn't get it the right the first time I tried it; in a hurry and either didn't cook it long enough or at the right temp. This time I got it perfect. the aroma is incredible.

Posted by: screaming in digital at September 07, 2025 06:32 PM (16V99)

327 Black National Anthem

Shaft?

Posted by: Commissar of plenty and festive little hats at September 07, 2025 06:33 PM (pbutw)

328 The Blade is heading up to the roof deck for a Diesel d.7 maduro with Red Breast 12. Chill on, peeps!

Posted by: Elric The Blade at September 07, 2025 06:33 PM (Agdh9)

329 Jimmy Dean chicken in buttermilk biscuits with white gravy is the next best thing.

Posted by: Ben Had at September 07, 2025 06:34 PM (mFSH6)

330 I've taken to checking the little discontinued section when we grocery shop. Usually nothing we need but this week I scored. Several 2 lb bags of dried lima beans for a buck. I have always liked lima bean, even canned. Since I now do almost all the beans from dried with their much better flavor and texture, this was nice find. They will get used in soups, on their own as a side dish (with bacon crumbles) and in stews. And they are probably shelf stable for the next few centuries.

Posted by: JTB at September 07, 2025 06:36 PM (yTvNw)

331 Completely off topic.

Why are flights to Australia more expensive during their winter months than summer?

Something to ponder.

Posted by: Scuba_Dude at September 07, 2025 06:36 PM (Jm6kM)

332 Piper, a handful of grapes qualifies.

Posted by: Ben Had at September 07, 2025 06:37 PM (mFSH6)

333 Oh

To be lectured on the Food Thread.

It’s a consummation devoutly to be wished.

Posted by: nurse ratched at September 07, 2025 06:38 PM (sTQ8G)

334 I was messaging my friend.

Pumpkin pasta is in my future.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 06:38 PM (jvJvP)

335 Often times, I wonder if SallyBrown's Dildo will show up and give us a OnlyFans perspective of where we should be focusing our fantasies and desires.

Charlie's can just shuffle his way back to Lucy's boudoir and know his place.

Posted by: Rev. Wishbone at September 07, 2025 06:38 PM (BjFWb)

336 Black National Anthem

Shaft?"

He's a bad mother....

Posted by: man at September 07, 2025 06:39 PM (tubbA)

337 Just like the French to have a candyass superhero.

Posted by: fd at September 07, 2025 06:39 PM (vFG9F)

338 Stateless , pumpkin ravioli in a brown butter / sage sauce.

Posted by: Ben Had at September 07, 2025 06:39 PM (mFSH6)

339 There is a bakery in Florence, CO that has absolutely magical biscuits in their biscuits and gravy. They will not divulge their secret, but I wonder if I am tasting a bit of malt. The biscuits have a hint of some kind of complex sweetness.
Posted by: Emmie celebrates the Audacity of Trump! at September 07, 2025 06:30 PM (FMtr

Buttermilk is another dodge, the slight acidity can make things loosen up in a dough. It might be a potato water addition too, since that has extra starches that tender up a dough as well.
Malt will help more in a yeasted dough, though it will change the texture. Maybe they make a beer bread? It is fantastic, but I stopped making it because it was too tender a loaf to cut, and we had to grab off chunks instead.
Jeepers, I haven't thought of beer bread for years, I bet that would be good under milk gravy

Hello, I am Kindltot, I bake.

Posted by: Kindltot at September 07, 2025 06:40 PM (rbvCR)

340 I didn't get it the right the first time I tried it; in a hurry and either didn't cook it long enough or at the right temp. This time I got it perfect. the aroma is incredible.
Posted by: screaming in digital at September 07, 2025 06:32 PM

When the RMBS Mom would make stuffed cabbage for us, she would always serve it with browned butter mixed with paprika. This is serious comfort food. Heck, I put that on popcorn.

Posted by: RedMindBlueState at September 07, 2025 06:41 PM (Wnv9h)

341 Posted by: Rev. Wishbone at September 07, 2025 06:38 PM (BjFWb)

I used "Lucy'sButtPlug" as a sock for awhile.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 06:41 PM (n9ltV)

342 Oh

To be lectured on the Food Thread.

It’s a consummation devoutly to be wished.

Posted by: nurse ratched at September 07, 2025 06:38 PM

Shakespearean snark. I love this place.

Posted by: RedMindBlueState at September 07, 2025 06:42 PM (Wnv9h)

343 Posted by: Ben Had at September 07, 2025 05:24 PM (mFSH6)

Posted by: It's me donna at September 07, 2025 05:24 PM (VE6XX)

Both of you are in time out!
Posted by: CharlieBrown'sDildo

Be very careful! 10 is coming!

Posted by: AZ deplorable moron at September 07, 2025 06:42 PM (JOhTQ)

344 > The big problem with "The Black National Anthem" aside from being racist in function and purpose if not in the words(?)
-----------
"Dare to be funk."
Funk where is't at.

Posted by: Martini Farmer at September 07, 2025 06:43 PM (Q4IgG)

345 AZdeplorable, what do think about red jalapeños for the poppers?

Posted by: Ben Had at September 07, 2025 06:44 PM (mFSH6)

346 It’s a consummation devoutly to be wished.

Posted by: nurse ratched at September 07, 2025 06:38 PM (sTQ8G)

I make consummation in the InstaPot!

Posted by: Pete Bog at September 07, 2025 06:44 PM (oCKHC)

347 338 Stateless , pumpkin ravioli in a brown butter / sage sauce.
Posted by: Ben Had at September 07, 2025 06:39 PM (mFSH6)

I don't know what she'll do.

But I'll take some pumpkins and try something. All of you inspired me.

And I have my Grandmother's huge roaster. I'm not going to let that go to waste. I'm sure it could be used for things other than turkey.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 06:44 PM (jvJvP)

348 330 I've taken to checking the little discontinued section when we grocery shop.

Posted by: JTB at September 07, 2025 06:36 PM (yTvNw)

Love doing that! My last score a few weeks ago was high end 3 ingredient dark chocolate chips - originally $11/bag...got for $2.75/bag (one of those sweetened with just coconut sugar, so it's top 9 allergy free)...bought every bag on the shelf (6 of them) b/c they are good til July 2027, and I bring a lot of baked goods to my kid's youth group (and I bake a lot here)...they will be perfect into my salted dark chocolate brownies, since the likely lack of normal chocolate chip sweetness will be covered up by brownie sweetness...

Posted by: Nova Local at September 07, 2025 06:45 PM (tOcjL)

349 Roasted pumpkin with butter, salt and pepper is really REALLY good.

Simple. Tasty. And Piper may even approve.

Posted by: nurse ratched at September 07, 2025 06:46 PM (mT+6a)

350 334 I was messaging my friend.

Pumpkin pasta is in my future.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 06:38 PM (jvJvP)

Love that!

Posted by: Nova Local at September 07, 2025 06:46 PM (tOcjL)

351 When the RMBS Mom would make stuffed cabbage for us, she would always serve it with browned butter mixed with paprika. This is serious comfort food.
Posted by: RedMindBlueState
---
That sounds tasty! My mom always used margarine. All the time. She was an absolutely wonderful mother and person, but I absolutely will not abide margarine.

Posted by: screaming in digital at September 07, 2025 06:47 PM (16V99)

352 Is FreeRepublic website down for anyone else?

Posted by: Common Tater at September 07, 2025 06:48 PM (Ttb76)

353 That sounds tasty! My mom always used margarine. All the time. She was an absolutely wonderful mother and person, but I absolutely will not abide margarine.
Posted by: screaming in digital at September 07, 2025 06:47 PM

I highly recommend it. It's great over pasta. Maybe add a dash of cayenne.

Posted by: RedMindBlueState at September 07, 2025 06:48 PM (Wnv9h)

354 We are very much looking forward to feeding you all in Texas.

Posted by: Ben Had at September 07, 2025 06:51 PM (mFSH6)

355 Margarine just doesn’t cook or bake correctly. One, it has a lot of water in it, so it screws up ratios. It doesn’t have the right flavor. Cookie recipes and cakes too I imagine. “Salad oil” in cakes or brownies never seemed right. Blech. Believe it or not Bacon grease works great in cookie recipes.

Posted by: Common Tater at September 07, 2025 06:51 PM (Ttb76)

356
This is serious comfort food.
Posted by: RedMindBlueState

_________

I was stewarding at a dog show and froze half to death working an outdoor ring. Came in for lunch and they had hot stuffed cabbage. I don't think I've ever had anything so warming and delicious.

Posted by: Hadrian the Seventh at September 07, 2025 06:51 PM (kkTda)

357 349 Roasted pumpkin with butter, salt and pepper is really REALLY good.

Simple. Tasty. And Piper may even approve.
Posted by: nurse ratched at September

Yeeessssss! This sounds amazing. But I like squash.

Posted by: Piper at September 07, 2025 06:51 PM (p4NUW)

358 Believe it or not Bacon grease works great in cookie recipes.
Posted by: Common Tater

Especially if you also put crumbled bacon in the peanut butter cookies.

Posted by: nurse ratched at September 07, 2025 06:53 PM (mT+6a)

359
Especially if you also put crumbled bacon in the peanut butter cookies.
Posted by: nurse ratched at September

And then you lost me. Just like that. 😂

Posted by: Piper at September 07, 2025 06:53 PM (p4NUW)

360 Hiya Piper!

whats cooking?

Posted by: nurse ratched at September 07, 2025 06:53 PM (mT+6a)

361 359
Especially if you also put crumbled bacon in the peanut butter cookies.
Posted by: nurse ratched at September

And then you lost me. Just like that. 😂

Posted by: Piper at September 07, 2025 06:53 PM (p4NUW)

Would it help if she went Elvis and tossed in a banana, too? Maybe even halfsies with the bacon grease?

Posted by: Nova Local at September 07, 2025 06:54 PM (tOcjL)

362 360 Hiya Piper!

whats cooking?
Posted by: nurse ratched at September 07, 2025 06:53 PM (mT+6a)

Really boring stuff. Taco salad with ground chicken but fresh pico.

I want your pumpkin more, though!

Posted by: Piper at September 07, 2025 06:55 PM (p4NUW)

363 358 Especially if you also put crumbled bacon in the peanut butter cookies.

Posted by: nurse ratched at September 07, 2025 06:53 PM

Oh my, that sounds TASTY!!!!

Posted by: Scuba_Dude at September 07, 2025 06:55 PM (Jm6kM)

364 Thanks everyone!

I'll send her this thread.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at September 07, 2025 06:56 PM (jvJvP)

365 Margarine just doesn’t cook or bake correctly. One, it has a lot of water in it, so it screws up ratios. It doesn’t have the right flavor. Cookie recipes and cakes too I imagine. “Salad oil” in cakes or brownies never seemed right. Blech. Believe it or not Bacon grease works great in cookie recipes.
Posted by: Common Tater
---
I find margarine to be an abomination for any use. She thought it was healthier than butter. At least that it is what we heard for years. But then eggs used to be bad for you too.

Posted by: screaming in digital at September 07, 2025 06:56 PM (16V99)

366 Running from Muslim guests helps keep off the weight, along with stair and non functioning escalators at the Metro, but mainly I think is the walking.
And knowing there will be a fresh loaf/baguette/croissant the next day means not having to overindulge today.

Best meme of the week had to be Macron/Herr Starmer. You're sending them food? Haven't you already bombed them enough?

Posted by: PTSD giver at September 07, 2025 06:56 PM (7Yx3K)

367 One of my favorite foods! And all too often they use the slightly stale biscuits.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 07, 2025 06:31 PM (n9ltV)

And this place does not skimp on sausage in the gravy! Just a lovely little place nestled among the antique shops.

Posted by: Emmie at September 07, 2025 06:56 PM (FMtrg)

368 Pumpkin ravioli is the best way to eat pumpkin

Second is pumpkin pie

Posted by: San Franpsycho at September 07, 2025 06:56 PM (RIvkX)

369 >There is a bakery in Florence, CO that has absolutely magical biscuits in their biscuits and gravy. They will not divulge their secret
----

psst
the biscuits come from the kitchen of the Supermax prison across the street

Posted by: Don Black and the Don Black Experience at September 07, 2025 06:57 PM (AOsQT)

370 Enjoy the gun thread, y’all. Going to make dinner here.

Posted by: Piper at September 07, 2025 06:57 PM (p4NUW)

371 SanFranpsycho, no truer words ever spoken!

Posted by: Ben Had at September 07, 2025 06:57 PM (mFSH6)

372 Posted by: Emmie at September 07, 2025 06:56 PM (FMtrg)
368 Pumpkin ravioli is the best way to eat pumpkin

Second is pumpkin pie

Posted by: San Franpsycho at September 07, 2025 06:56 PM (RIvkX)

You've never done a chili with it - you should. You'll rethink your top ratings!

Posted by: Nova Local at September 07, 2025 06:57 PM (tOcjL)

373 Thanks for reading and commenting folks! Really appreciate it...see you next week!

Posted by: CharlieBrown'sDildo (with a beret and a Gauloises) at September 07, 2025 06:58 PM (n9ltV)

374 AZdeplorable, what do think about red jalapeños for the poppers?
Posted by: Ben Had

AZdeplorable, what do think about red jalapeños for the poppers?
Posted by: Ben Had

perfect!

Posted by: AZ deplorable moron at September 07, 2025 07:01 PM (JOhTQ)

375 Thanks for a great Food Thread, CBD.

Posted by: RedMindBlueState at September 07, 2025 07:01 PM (Wnv9h)

376 GT nood!

Posted by: AZ deplorable moron at September 07, 2025 07:01 PM (JOhTQ)

377 CBD, and all the rest of y'all, check out Acorn Bluff Farms for your top-tier pork needs. Talk about marbling...

Posted by: KF Zero at September 07, 2025 07:42 PM (D14T5)

378 I'm not sure what it's for, but I used it to salt meat, although only

It’s put in a salt mill (salt grinder), in the same manner peppercorns are put in a pepper mill, thus allowing for variation of grind.

https://tinyurl.com/yyjkhzse

Posted by: BuddyPC at September 07, 2025 08:01 PM (D9SN+)

379 get a Hario "Technica" Coffee Syphon and upgrade the burner to a Yama Glass Portable Butane Burner. boil the water first, then 27 g coffee to 400 g water is a good starting point, adjust to your preference.

WTF? How can I do THAT when I can barely get to the sink for water?

Cafepresso that grinds and brews FTW

Posted by: free tibet with purchase of equal or greater value tibet at September 07, 2025 08:46 PM (iNp3L)

380 Any scotch or bourbon I've had was greatly improved by the good company I was with.

Posted by: free tibet with purchase of equal or greater value tibet at September 07, 2025 09:03 PM (iNp3L)

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