Food Thread: Corny But Good!

One of the things we missed during our Lutetian sojourn was corn. Good old American summer corn. For the last several years it has been particularly good around here, for reasons that are completely opaque. My guess is that most of it comes from Pennsylvania, or maybe even closer, since it has been wonderfully fresh and sweet. Not "picked from an Iowa cornfield" fresh, but excellent nonetheless.

Sadly, the Frogs don't eat corn...they feed it to their livestock. That is their loss, because a good ear of corn is a wondrous thing. It is one of their many flaws as a culture, but we should be kind and not make too much fun of them.

Anyway, we have been eating a lot of corn, since it is the end of the season! And a few days ago I noticed that one of the ears was curiously twisted, unlike it's brother right next to it! Odd, maybe strange, certainly disturbing, and very possibly demonic.

But it sure tasted good, so All's Well That Ends Well!

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Speaking of corn! How do you cook it? I have found that leaving some of the husk on the ears, then microwaving for about five minutes in a big covered bowl with some water seems to be a good start. Then I will grill it for a bit of smoke flavor and a touch of brown. That's it. No butter. No salt. Nothing! And it's great!
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tomato sauce25.jpg

I had a thoroughly mediocre and rather expensive plate of Chicken Parmesan a few days ago. The chicken was fine. The cheese was fine. But the tomato sauce was cooked down to a ridiculous consistency, and the sauce was sweet. Not "ripe tomato sweet." It was clearly added sugar sweet.

It was gloppy and gross, and that length of time on the stove required to make it that thick kills the fresh flavor of the tomatoes. Why cook it that long? Especially since making tomato sauce is easy! Here is one solid recipe that I found with about two minutes of checking recipes. HOMEMADE TOMATO SAUCE: NONNA'S FOOLPROOF RECIPE I'm not sure why they are yelling at us, but still...

Of course, the gold standard is Marcella Hazan's Tomato Sauce with Onion and Butter. And it is also stupidly easy. But I am a fan of simple tomato sauces, so maybe I am biased.

******
I haven't sought out a Happy Hour in a very long time, except for oyster happy hours, which are tough to screw up!

When Happy Hour Isn't a Deal

Anyone a fan of Happy Hours? Any that you can recommend as worth a trip?

******

I know...I know.

But I like his cooking, and his voice seems to have moderated...slightly.

Anyway, I noticed this because I love prepping chops (beef or pork or lamb) with a crosshatch on the outer rim of fat. It prevents the chop from curling, renders a bit of fat, and provides some more surface area for browning and salt penetration.

******

CBD, I got that high carbon steel pan. Yes, it is difficult to season. It was supposed to come with some kind of seasoning and the first thing I tried was bacon. It might as well been glued to the pan. Since then, I've seasoned it myself four more times and it's getting better.
I recently fried two steaks in it and that went well enough, basically nonstick now. I guess I'll see how it goes. And it's heavier than I thought.
I was hoping it would be less than half the weight of my Lodge cast iron skillet but it is maybe 2/3 the weight.
Posted by: banana Dream at September 14, 2025 06:59 PM (3uBP9)

Glad to hear it is working out. I found that beef tallow works better than corn oil for seasoning my cast-iron, so it's no surprise that cooking steaks in it might help the seasoning. But... it's not some magical pan. It takes a lot of work, and maybe some luck and magic to season it correctly.
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[Hat Tip: Misanthropic Humanitarian]
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I thought France would have good garlic, but the Frogs seem to have the same problem we have in the U.S. At least they don't import filthy garlic from China. Pork is great here, but no game, so send all of your extra antelope to: cbd dot aoshq at gmail dot com.

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

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at September 21, 2025 04:01 PM (+qU29)

2 Suggest stay here for food, downstairs for Memorial

Posted by: Skip at September 21, 2025 04:02 PM (+qU29)

3 Just finished putting up another 5 lbs of meat to marinate for jerky. 5 lbs are already in the smoker.

I'll get another 10 lbs next Saturday. Pretty much have to do it in 5 lb increments.

Posted by: rickb223 at September 21, 2025 04:03 PM (jddXn)

4 I'm thinking of the scene in Blades of Glory where the vendor has 2 hot dogs in a bun and asks "Does this look normal to you ?"

Posted by: jsg at September 21, 2025 04:04 PM (7Kd+r)

5 Was trying to make tacos, have Anaheim peppers to grill but grill broke, so frying peppers on stove, might bail out on it and have leftover pizza

Posted by: Skip at September 21, 2025 04:04 PM (+qU29)

6 Mmm. Expanded steak. Clearly a culinary take on an industrial process.

Probably can cut it with something less than a angle-grinder.

Posted by: Kindltot at September 21, 2025 04:04 PM (rbvCR)

7 Jubilation T Cornpone?

Posted by: nurse ratched at September 21, 2025 04:05 PM (mT+6a)

8 Bent Corncob Syndrome has a cure, CBD!

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 21, 2025 04:06 PM (kpS4V)

9 Probably can cut it with something less than a angle-grinder.

Posted by: Kindltot at September 21, 2025 04:04 PM (rbvCR)

One thing the Frogs don't do particularly well is steak. They seem to tolerate very tough cuts, while their pork and lamb is superb.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 04:06 PM (n9ltV)

10 Cheeseburgers, chips and a melon and blueberry salad for the grandkids tonight. Chocolate cake for dessert.

Posted by: Tuna at September 21, 2025 04:06 PM (lJ0H4)

11 Jubilation T Cornpone?

Posted by: nurse ratched at September 21, 2025 04:05 PM (mT+6a)

Why not?

It amused me!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 04:06 PM (n9ltV)

12 I love seeing labels on cans (or whatever) of corn stating "Non-GMO".

Dummies. Corn CANNOT GROW without massive human intervention.

But I love me some corn. Creamed corn is disgusting, however.

Posted by: Cow Demon at September 21, 2025 04:07 PM (bPFPB)

13 I do love corn on the cob.

Posted by: Iris at September 21, 2025 04:07 PM (bOJ2I)

14 Bent Corncob Syndrome has a cure...

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 21, 2025 04:06 PM (kpS4V)

Call me!

Posted by: William Jefferson Clinton at September 21, 2025 04:07 PM (n9ltV)

15 I couldn't find them at the grocery store but my wife had some Smokehouse Brisket chips in her work bag and I stole them a couple of night ago and ate the whole damned bag. They were amazing.

Posted by: jsg at September 21, 2025 04:08 PM (7Kd+r)

16 One thing the Frogs don't do particularly well is steak. They seem to tolerate very tough cuts, while their pork and lamb is superb.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 04:06 PM (n9ltV)

I don't think anyone in Europe does steak well. That toughness also can be found across the Rhein in Allemagne.

Posted by: Cow Demon at September 21, 2025 04:08 PM (bPFPB)

17 We soak the corn cobs in their husks in some water for about 1/2 hour, then microwave for 2-3 minutes. When cool enough to touch, the husks come off and the cobs go on the grill with vast amounts of melted, seasoned butter to be slathered frequently.

Posted by: Martini Farmer at September 21, 2025 04:08 PM (Q4IgG)

18 Last night we went to the Balboa Cafe for dinner. We used to go a lot but not for the last 15-20 years. Holy cow what a meat market.

Posted by: San Franpsycho at September 21, 2025 04:08 PM (9ipOP)

19 Call me!
Posted by: William Jefferson Clinton at September 21, 2025 04:07 PM (n9ltV)

I heard you discovered new humidors...

Posted by: Cow Demon at September 21, 2025 04:09 PM (bPFPB)

20 I'm with you on the sauce thing. Must be a holdover from Sunday Sauce cooking on the stovetop all day. Me, I like a bit of freshness to remind me of those sweet days of summer tomatoes fresh off the vine.

I have two big bags of maters in the fridge, separated by color. Can't wait to make batches of sauce.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 21, 2025 04:10 PM (kpS4V)

21 We don’t get good corn out here. And even the stuff we get is a buck a cob.

No thanks.

I do love fresh sweet corn though. Oh well.

Posted by: nurse ratched at September 21, 2025 04:10 PM (mT+6a)

22 I grill my sweet summer corn on the grill in the husk. 20 minutes one side, flip and grill another 20. Steams in the husk, the corn floss strips off easily. It's so incredibly good!

Posted by: LizLem at September 21, 2025 04:11 PM (gWBY1)

23 Local corn is usually very good, I think we had a good ratio of rain sun

Posted by: Skip at September 21, 2025 04:11 PM (+qU29)

24 OT: OMG, that Eagles ending!! WOW!! I will now have to prep some dinner b/c I couldn't leave the game, so food update in a few!

Posted by: Nova Local at September 21, 2025 04:11 PM (tOcjL)

25 So corn is the staple grain in a large part of southern Africa and Zimbabwe used to be a net exporter of corn.

Now, after slaughtering the farmers, they have no corn.

Posted by: San Franpsycho at September 21, 2025 04:11 PM (9ipOP)

26 Went back to my home state of Michigan for the first time in about 20 years to see some elderly relatives.

I was 1) shocked to see just how much the trees everywhere had grown and 2) how much farmland in west central MI that had been converted over to orchards and how the growers had fenced those orchards in compared to the olden days.

On the food side of things, the wife and I bought a bag of honey crisp apples from one of the local orchards and brought it back with us. She did an Apple Rose tart with some of them and I plan to do a bog standard apple pie tomorrow.

Tasty!

Posted by: Additional Blond Agent, STEM Guy at September 21, 2025 04:12 PM (/HDaX)

27 This is pretty good bean dip

Ingredients

2 cups homemade refried beans or 1 (16 oz.) can storebought
2/3 cup salsa
4 oz. cream cheese
1/2 cup sour cream (or Greek yogurt)
thinly sliced green onions (optional)

Instructions

Add ingredients in a microwave-safe bowl. Heat on high for 1 minute.
Stir, then continue heating in increments of 30 seconds until you are able to completely combine the ingredients.
If desired, top with green onions.
Serve warm with tortilla chips.

Posted by: Don Black at September 21, 2025 04:12 PM (AOsQT)

28 OT: And now the Jets do it! FGs blocked for TDs...wow!

Sorry, I will get to food in a minute, but this is insane football - of course, it was the linked game right after the Eagles game!

Posted by: Nova Local at September 21, 2025 04:13 PM (tOcjL)

29 I've gone to strictly microwave for my corn on the cob. Husk on, trim an outer leaf or two, toss in the microwave. Three and a half minutes in my unit.
Slice off the bottom at the widest point, grab a towel then squeeze from the top to get the cob out. All the silk stays with the husk. Perfectly clean cob ready for butter.

Posted by: Fritzy at September 21, 2025 04:14 PM (T5dpv)

30 Tonight's early bird dinner was sautéed onions and a hint of garlic with mashed sardines over a packet of nuked rice. Dash of hot sauce. Surprisingly delicious.

I'm trying to use up canned goods from the last apocalypse-that-wasn't, to make room for goods for the next anticipated apocalypses.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 21, 2025 04:15 PM (kpS4V)

31
Double hot dog is gay.

Posted by: commissar of plenty and festive little hats at September 21, 2025 04:16 PM (PxmRr)

32 As far as garlic goes, I found the best produce store for garlic. Big bulbs the size of a baseball, from California. But this store closes over the winter, so I'll have to find a backup spot.

The name of the place is Heinie's.
https://heiniesmarket.com/

Posted by: Don Black at September 21, 2025 04:17 PM (AOsQT)

33 Let’s go SEAHAWKS!

Posted by: nurse ratched at September 21, 2025 04:17 PM (mT+6a)

34 Looking to make some beef jerky. My last batch was less than successful, so a few questions from the pro jerky makers here.

Which cut of beef?
Is grass fed better than the typical stuff?
Preferred marinade ingredients?
Suggestion for how thick to slice? (I do it by hand.)

I do use a dehydrator, not sun dried or oven dried.

Posted by: JTB at September 21, 2025 04:18 PM (yTvNw)

35 It's usually the bun part that is too small for the hotdogs

Posted by: Skip at September 21, 2025 04:18 PM (+qU29)

36 Just made some banana bread. Place smells lovely.

I put pecans, cinnamon and cloves in my bread.

I wonder if I could break it up and mix with French bread for a bread pudding? Hmmmmmm.

Posted by: nurse ratched at September 21, 2025 04:20 PM (mT+6a)

37 In case I didn't mention it last week, the local Costco has bags of Christopher Ranch garlic at a good price. None of the Chinese stuff, this is considered to be the top grower in Gilroy.

We got two bags and expect to get more. There's gonna be a LOT of garlic dishes at Maison JTB this fall and winter.

Posted by: JTB at September 21, 2025 04:21 PM (yTvNw)

38 I haven't bought a bad tasting piece of corn in recent memory.
Buy a lot of random roadside, and also a bunch of local supermarkets. It's all been delicious.

Posted by: From about That Time at September 21, 2025 04:22 PM (n4GiU)

39 Ham and scalloped potatoes tonight.

Posted by: Archer at September 21, 2025 04:22 PM (IDphi)

40 I don't mind Chef John's VOICE that much - it's his mush-mouth PRONUNCIATION of words that bugs the shit out of me.

Posted by: Dr_No at September 21, 2025 04:23 PM (ayRl+)

41 Now back to the memorial.

Posted by: Archer at September 21, 2025 04:24 PM (IDphi)

42 Now that it's just 2 people in the house I microwave sweet corn in the husk. I don't bother soaking it first as I don't notice any difference. 2 ears take 6 minutes on high. Hold the microwaved corn with a towel (it's hot), cut off the stalk end with the bottom row of kernels and the husk slides off cleanly with all the silks. Easy as pie and no mess.

Posted by: Bigsmith at September 21, 2025 04:24 PM (1Au9i)

43 To heck with work. I want a magical pan!

Posted by: Bertram Cabot, Jr. at September 21, 2025 04:25 PM (63Dwl)

44 I love Chef John and his sing-song delivery. And that diamond cut technique WILL be used, if I can find a cheap cut of beef.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 21, 2025 04:26 PM (kpS4V)

45 Looking to make some beef jerky. My last batch was less than successful, so a few questions from the pro jerky makers here.

Which cut of beef?
Is grass fed better than the typical stuff?
Preferred marinade ingredients?
Suggestion for how thick to slice? (I do it by hand.)

I do use a dehydrator, not sun dried or oven dried.
Posted by: JTB

I am using a milanesa cut of top round. (Thin cut)
All beef is grass fed. Some is grass fed finished. Most is corn/grain finished. I prefer corn/grain finished.
I am currently using Dale's Marinade, and Lee and Perrin's worcestershire at 50/50 and some liquid smoke. About a 1/8" thickness.

170 degrees for 6 to 8 hours. Big electric smoker I got af Sam's.

Posted by: rickb223 at September 21, 2025 04:26 PM (jddXn)

46 36 ... "Just made some banana bread. Place smells lovely.

I put pecans, cinnamon and cloves in my bread."

That sounds great. The only thing I would add is some nutmeg. (Even I can make basic banana bread. I get my best results from a Lodge cast iron bread pan.)

Posted by: JTB at September 21, 2025 04:26 PM (yTvNw)

47 BTW - Dill is the perfect herb for corn on the cob.

Posted by: Fritzy at September 21, 2025 04:28 PM (T5dpv)

48 Jubilation T Cornpone?
Posted by: nurse ratched at September 21, 2025 04:05 PM (mT+6a)

Petroleum Vesuvius Nasby

Posted by: Kindltot at September 21, 2025 04:28 PM (rbvCR)

49 Back to the memorial as Steven Miller is speaking.

Posted by: L - No nic, another fine day at September 21, 2025 04:28 PM (NFX2v)

50 Yesterday I went to an international festival here in town and tried some Indian food. Chicken biryani, osmania biscuits, and apricot delight.

The chicken biryani was approximately 90% spices, 8% rice and 2% chicken.

The first bite nearly blew my head off, it was so spicy. Got used to it eventually, though.

Posted by: "Perfessor" Squirrel at September 21, 2025 04:28 PM (IBQGV)

51 So, I had been annoyed that all the jarred fall pasta sauces (you know, the butternut squash and pumpkin ones) in EVERY STORE had milk in them, so when my farm box sent me a HUGE butternut squash and a pint of shishitos, I went ahead and roasted them off with some red onions and made my own pasta sauce (that I cooked fresh pasta in for 2 minutes - that was a winning choice) yesterday. I added lots of sage, tons of black pepper and salt, garlic and italian seasoning, veg broth, (rice) milk and nutritional yeast (or as I like to call it "parm without dairy and salt") and blended it before adding the pasta. Made it a full dinner entree by chopping up a box of Aldi's jalapeno bacon, some Redhot goldfish, and some fried shallots for choice of topping.

It was great and scratched the itch. May do it again with a pumpkin base vs butternut squash for October.

Posted by: Nova Local at September 21, 2025 04:28 PM (tOcjL)

52 I have trained my taste buds to accept habanero pepper sauce as my 'regular' level of heat.

Posted by: Don Black at September 21, 2025 04:29 PM (AOsQT)

53 There are a lot of men who want two wieners in their buns at once. Log Cabin Republicans. The Lincoln Project. National Review Online. It's America. We can allow this.

Posted by: rock-ribbed for her pleasure at September 21, 2025 04:30 PM (66aJg)

54 I like sweet corn the way the deer eat it ... right off the stalk.

The new "super sweet" varieties are awesome, but I haven't grown any for years. And they are not "keto-friendly".

That's two days worth of carbs. The stoic keto life is hard ... heh.

One cup (164 grams) of sweet yellow corn contains (5):
Calories: 177 calories
Carbs: 41 grams
Protein: 5.4 grams
Fat: 2.1 grams
Fiber: 4.6 grams

Posted by: illiniwek at September 21, 2025 04:30 PM (vbXSk)

55 I cook corn by steaming it in a covered pot using one of those steel collapsible swirly things in a half inch of water.
I like corn shucked and cleaned before cooking.
Steaming takes minutes, and simple to snap in half if needed to fit in pot. I'm usually cooking two ears in a 10" fry pan, full ears fit.

Posted by: From about That Time at September 21, 2025 04:34 PM (n4GiU)

56 Since Aldi's is still clearancing out smash burgers for $4/box (2lbs), I'm doing them again tonight. Roasted garlic broccoli, some seasoned fries, and some grapes and strawberries round it out.

They still are also clearancing pasta salad for 25 cents/box, so I bought the last 4 boxes, so I can clear out all my garden cherry tomatoes and basil (especially the basil b/c this fall has not been seasonably warm here). Figure I'll add bought arugula and it can serve as one of 2 veg dishes and the carb...one of those "salad in the pasta vs pasta on the salad"...I like to always add a minimum of 2 veg to pasta salad just so it's a side and not the dinner entree.

Posted by: Nova Local at September 21, 2025 04:35 PM (tOcjL)

57 But I love me some corn. Creamed corn is disgusting, however.
Posted by: Cow Demon at September 21, 2025 04:07 PM (bPFPB)

I used to work in canneries where we made creamed corn, and trust me, it was disgusting to make too

Posted by: Kindltot at September 21, 2025 04:35 PM (rbvCR)

58 Yesterday according to Fox morning show it was Pepperoni Pizza day, planned to make that before I knew, that's what leftovers I have

Posted by: Skip at September 21, 2025 04:36 PM (+qU29)

59 His pauses between sentences is nutty.
Jets manage to lose it, of course.
I am glad to be too far south for WYP.
I went to local market by Princess Anne and got their thighs for stewing. House smells like Brussels sprouts and chicken.
Yum ee.

Posted by: Accomack at September 21, 2025 04:36 PM (+sNap)

60 Creamed corn is wonderful. Or drinking corn as my mom called it. Who needs bourbon when you can literally drink the corn itself? I wish I could distend my lower jaw like a snake to pour more in at once.

Posted by: Candy Corn at September 21, 2025 04:38 PM (jZVTg)

61 >> Looking to make some beef jerky. My last batch was less than successful, so a few questions from the pro jerky makers here.

Which cut of beef?
Is grass fed better than the typical stuff?
Preferred marinade ingredients?
Suggestion for how thick to slice? (I do it by hand.)

I do use a dehydrator, not sun dried or oven dried.
Posted by: JTB

I am using a milanesa cut of top round. (Thin cut)
All beef is grass fed. Some is grass fed finished. Most is corn/grain finished. I prefer corn/grain finished.
I am currently using Dale's Marinade, and Lee and Perrin's worcestershire at 50/50 and some liquid smoke. About a 1/8" thickness.

170 degrees for 6 to 8 hours. Big electric smoker I got af Sam's.
Posted by: rickb223 at September 21, 2025 04:26 PM (jddXn)
----------
I second the Dales. It's really salty, but I like my jerky salty. The jerky I've made was done in a dehydrator for about 8 hours (overnight).

Posted by: Martini Farmer at September 21, 2025 04:38 PM (Q4IgG)

62 I grow sweet corn. I grow A LOT of sweet corn. White, yellow, salt n pepper (which is a mixed cob). It's been an interesting year for it in my state. First of all, the crop is about 3 to 4 weeks behind schedule (almost a full month). A couple reasons for that... 1. Spring came very late. Frost even deep into April. 2. Summer has been very mild. Only one heat wave lasting about 4 days. Most days under the average. 3. Lots of rain this summer...and I mean LOTS.

As a result this sweet corn and field corn are both way behind schedule. The field corn is still green and not fully developed even at this date (tassels are out about half way).

Sweet corn this year is worth the wait. Cobs are robust, well formed, and filled with moisture making the kernels a tad larger that normal. Roasted, boiled, grilled...sweetcorn is versatile. But, if you grew up in PA Dutch Country, you'd know the benefit of a good corn fritter recipe.

Posted by: Orson at September 21, 2025 04:39 PM (dIske)

63 Corn is down to three ears for a buck here this time of year, so we got a bunch and I threw them on the grill. Soak them good in water in the shuck before grilling, straight down around the sides of the coals. They start to char a bit on the leaves when done, then peel and eat smoky good corn on the cob.

Posted by: Christopher R Taylor at September 21, 2025 04:39 PM (dfIr7)

64 Yesterday according to Fox morning show it was Pepperoni Pizza day, planned to make that before I knew, that's what leftovers I have
Posted by: Skip at September 21, 2025 04:36 PM (+qU29)
----
I'm making pepperoni pizza tonight because I'm a rebel.

Posted by: "Perfessor" Squirrel at September 21, 2025 04:39 PM (IBQGV)

65 watching charlie kirk memorial. tucker carlson is speaking . I hope he contains his stupid Ed Wynn cackle ugh.

Posted by: Captain Fantastic at September 21, 2025 04:40 PM (VPPG8)

66 This is my big food success, after 49 years of gravy making, I recently made venison backstrap for breakfast and I cooked a lot of good bacon, right in the pan with it. Y’all can have your sausage gravy, I must have bacon grease to make mine.

Anyhow, whatever you call all those little brown bits from the venison combined with the bacon fat cooked up the best pan of cream gravy I’ve ever made. I guess if I cook venison, it’ll either be in chili, or as the basis for biscuits and gravy from now on.

Posted by: Menagerie at September 21, 2025 04:41 PM (n/MLA)

67 Seahawks 21-0 first quarter.

Posted by: nurse ratched at September 21, 2025 04:42 PM (rUvIq)

68 Rickb223 and Martini Faramer,

Thanks. That is just the info I wanted for the jerky.

Posted by: JTB at September 21, 2025 04:42 PM (yTvNw)

69 Most of the corn around here is for chicken feed. Food corn is usually from Pa.

Posted by: Accomack at September 21, 2025 04:44 PM (RBD82)

70 Thanks. That is just the info I wanted for the jerky.
Posted by: JTB

Play around with different marinades.bases until you find what you like best. I usually use Allegro marinade but couldn't find it in bulk.

Posted by: rickb223 at September 21, 2025 04:45 PM (jddXn)

71 I don't think that top photo was merely rotated. Looks like it was abused in some other way as well.

Posted by: Anon Y. Mous at September 21, 2025 04:45 PM (WPqMZ)

72 Speaking of tomato sauce, Harry Cipriani's recipe from the Harry's Bar cookbook has been my go-to for 3 decades. It's easy, quick, and delicious.

¼ cup olive oil
¼ cup minced onion
1 28-oz. can crushed Italian plum tomatoes or whole tomatoes, chopped with juices
salt
freshly ground pepper (I use ⅛ to ¼ teaspoon of red pepper flakes instead)
1 bay leaf
1 tablespoon finely chopped fresh basil leaves

Heat the olive oil over medium heat, sauté the onion until wilted. Add the tomatoes, salt, pepper, and bay leaf and heat to boiling.
Reduce heat to low and simmer uncovered for about 30 minutes, stirring frequently.
Stir in the chopped basil and simmer for 5 more minutes.
Strain mixture over a colander into a bowl and serve.

I puree the onions and whole San Marzano tomatoes in the food processor, so I don't strain the mixture at the end.
I also toss on julienned basil when serving, so I don't sauté it in the sauce.

Posted by: jix at September 21, 2025 04:49 PM (y687V)

73 71 I don't think that top photo was merely rotated. Looks like it was abused in some other way as well.
Posted by: Anon Y. Mous at September 21, 2025 04:45 PM (WPqMZ)
_________________________

Yeah, kind of curious that those two corn cobs are missing a rachis. It makes you wonder how they were attached to the stalk.

Posted by: Orson at September 21, 2025 04:50 PM (dIske)

74 Somebody's always stalking me~

Posted by: weft cut-loop at September 21, 2025 04:52 PM (mlg/3)

75 AI generated images of corn?

Disgusting and unconscionable.

Posted by: no more robot corn at September 21, 2025 04:52 PM (2fPlQ)

76
I wonder if I could break it up and mix with French bread for a bread pudding? Hmmmmmm.

Posted by: nurse ratched at September 21, 2025 04:20 PM (mT+6a)

Bread pudding or ... french toast????

Posted by: moki at September 21, 2025 04:53 PM (wLjpr)

77 44 I love Chef John and his sing-song delivery. And that diamond cut technique WILL be used, if I can find a cheap cut of beef.
Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 21, 2025 04:26 PM (kpS4V)

It looks like an interesting technique and I'm gonna give it a try. But that sing-song delivery was kind of distracting imo.

Posted by: Anon Y. Mous at September 21, 2025 04:53 PM (WPqMZ)

78 That beautiful corn reminds me that I haven't even bought any fresh corn this season. I just like to boil it with butter and a little Tony Chachere's. I think I've tried the microwave method but it's been awhile, should try again. I miss the corn in eastern Iowa (they managed not to turn ALL of it into ethanol).

Posted by: screaming in digital at September 21, 2025 04:54 PM (YCfMK)

79 My cheesehead cousins prep their corn in hot beer mixed with some melted butter, then grill it to a golden brown. Slather with good Wisconsin salted butter: Ambrosia!

BTW, do you eat your corn typewriter-style, or round-and-round?

Posted by: Nemo at September 21, 2025 04:54 PM (4RPgu)

80 I had sliced turkey breast for lunch and dinner this past week. Made chili yesterday with ground turkey, black beans, pumpkin, and the contents of a clearance shredded salad (cabbage and kale, mostly).

I will get my first real paycheck since June this Tuesday . Looking forward to buying steak or pork.

Posted by: NaughtyPine at September 21, 2025 04:54 PM (Me7kc)

81 I love Chef John and his sing-song delivery. And that diamond cut technique WILL be used, if I can find a cheap cut of beef.
Posted by: All Hail Eris

I'd rather suffer through a vocal fry chick's recipe than that thing again.

Posted by: weft cut-loop at September 21, 2025 04:55 PM (mlg/3)

82 77 44 I love Chef John and his sing-song delivery. And that diamond cut technique WILL be used, if I can find a cheap cut of beef.
Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at September 21, 2025 04:26 PM (kpS4V)
_________________________

Oh...I enjoy his videos. Especially his soups. He makes some interesting ones that are easy to re-create.

Posted by: Orson at September 21, 2025 04:56 PM (dIske)

83 I made this cake a couple of weeks ago for my SIL's birthday. It was a big hit:

https://tinyurl.com/mswakray

It was easy, but not quick as it has to chill. I used Toll House dark chocolate chips. (buy a bag for the recipe and a bag for yourself)

Posted by: screaming in digital at September 21, 2025 04:56 PM (YCfMK)

84 BTW, do you eat your corn typewriter-style, or round-and-round?

Posted by: Nemo at September 21, 2025 04:54 PM (4RPgu)

Typewriter style.

People who eat it round-n-round also shake their Manhattans.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 04:57 PM (n9ltV)

85 So, I had been annoyed that all the jarred fall pasta sauces (you know, the butternut squash and pumpkin ones) in EVERY STORE had milk in them, so when my farm box sent me a HUGE butternut squash and a pint of shishitos, I went ahead and roasted them off with some red onions and made my own pasta sauce (that I cooked fresh pasta in for 2 minutes - that was a winning choice) yesterday. I added lots of sage, tons of black pepper and salt, garlic and italian seasoning, veg broth, (rice) milk and nutritional yeast (or as I like to call it "parm without dairy and salt") and blended it before adding the pasta. Made it a full dinner entree by chopping up a box of Aldi's jalapeno bacon, some Redhot goldfish, and some fried shallots for choice of topping.

Thanks for this - I've wanted to try butternut squash soup, but all the recipes have dairy in them and it seemed like it wouldn't work without it - the nutritional yeast is something I hadn't thought of, although I don't know if it is high in purines or not (stupid gout) But even if I leave it out, this soup sounds delicious! the night before thanksgiving meal!!

Posted by: moki at September 21, 2025 04:57 PM (wLjpr)

86 AI generated images of corn?

Disgusting and unconscionable.

Posted by: no more robot corn at September 21, 2025 04:52 PM (2fPlQ)

Eh?

That photo was taken in my kitchen.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 04:58 PM (n9ltV)

87 As for Happy Hour, the trick for Happy Hour being a deal is to not have a teenage boys' appetite and to skip alcohol. When on vacation, I routinely take my kids to some of the "whole restaurant" happy hours where apps are half off, and the kids have fun trying and eating a bunch of things.

I usually can get both a raw tuna presentation of some sort and/or an edamame dish, which is normally enough for me to have dinner...sometimes even the brussel sprouts one, too.

Kids tend to be able to get the nachos, mini pizzas, etc, and then they steal from my veg dish (b/c I can't eat 2 apps, so I order the veg for sharing and so there's something sorta healthy there).

But that said, you have to pick those "all apps half off" places and you have to make sure the apps are worth it b/c sometimes at half off, they still aren't...

Posted by: Nova Local at September 21, 2025 04:58 PM (tOcjL)

88 I grew up in central Indiana, so corn was a way of life there. When the kids were little, we’d either boil or fry it. (Fried corn, touch of butter and a little salt and pepper - great for dinner, put leftover is a simple omelette for breakfast). My younger son loved boiled corn on the cob, but my older son was indifferent.

We started grilling the corn. Husks removed because I didn’t want to steam it. Light coat of olive oil, and grill on medium high until the corn was marked. Rotate to roast and mark evenly. Everyone prefers it that way now, and my older son loves it.

Posted by: Advo at September 21, 2025 04:59 PM (jO4mz)

89 I love a good corn chowder.

Posted by: Maj. Healey at September 21, 2025 05:00 PM (abIsI)

90 Should be scotch time, not sure now

Posted by: Skip at September 21, 2025 05:00 PM (+qU29)

91 Made these shrimp tacos last night.

Loved by all, so it goes on the rotation.

Super simple. Very delicious. You can practically make this one in your sleep.

https://www.bonappetit.com/recipe/honey-

chipotle-shrimp-tacos

The recipe called for making them in a skillet but I fired up the flat-top grill to get nice little bits of char on the shrimp for extra flavor, and it's always nice for heating up the tortillas.

Don't forget the margaritas!

Posted by: naturalfake at September 21, 2025 05:00 PM (iJfKG)

92 Does this make CBD a corn COB?

Posted by: commissar of plenty and festive little hats at September 21, 2025 05:01 PM (pPnok)

93 Still have to make ham salad for lunch tomorrow
Getting tired of turkey, ham, roast beef in rotation

Posted by: Skip at September 21, 2025 05:03 PM (+qU29)

94 Mexican street corn. Roasted corn, lime juice, mexican sour cream, cilantro chili powder and cojita cheese.

Posted by: Ben Had at September 21, 2025 05:06 PM (kurEY)

95 Mexican street corn. Roasted corn, lime juice, mexican sour cream, cilantro chili powder and cojita cheese.
Posted by: Ben Had

To die for.

Posted by: rickb223 at September 21, 2025 05:07 PM (jddXn)

96 93 Still have to make ham salad for lunch tomorrow
Getting tired of turkey, ham, roast beef in rotation

Posted by: Skip at September 21, 2025 05:03 PM (+qU29)

Chicken? Tuna? Egg?

Posted by: Nova Local at September 21, 2025 05:11 PM (tOcjL)

97 Having a Glenfiddich anyway

Posted by: Skip at September 21, 2025 05:12 PM (+qU29)

98 Had chicken salad two weeks ago, that was good

Posted by: Skip at September 21, 2025 05:12 PM (+qU29)

99 Had a party years back where I had an excellent Mexican outfit cater it. Everything was fantastic. Made on the spot, mostly, they set up a grill. But the thing I remember best was the street corn. Have never been able to match the flavor, though mine is good. Can sit and eat that stuff with a cold Mexican lager sort of like a meal.

Posted by: rhomboid at September 21, 2025 05:13 PM (U/Byj)

100 Nero Wolfe's method of cooking corn on the cob, from Rex Stout's "Murder is Corny:"

[Wolfe, speaking to Inspector Cramer:] "Do you eat sweet corn?”
[Cramer:] “Yes. You’re stalling.”
“No. Who cooks it?”
“My wife. I haven’t got a Fritz.”
“Does she cook it in water?”
“Sure. Is yours cooked in beer?”
“No. Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water."

Posted by: MartynWW at September 21, 2025 05:14 PM (vXpHP)

101 For the record, I microwave unhusked ears for 3 minutes (one ear, there's only two of us here) then finish them off in the oven at 375 to 400, depending on what else I'm using the oven for. Husked just before serving.

Posted by: MartynWW at September 21, 2025 05:15 PM (vXpHP)

102 Hey foodsters. What’s cooking?

Picked apples off our trees earlier this week. Apple galette and French Vanilla ice cream here we come.

Posted by: Pete Bog at September 21, 2025 05:16 PM (baxrB)

103 Made the Ina Garten Quiche Lorraine Recipe this week.

It was good. A bit easier than Gordo's recipe.
Though Gordo's has the more sophisticated taste.

The texture is different between them with Ina's being a looser custardy filling and Gordo's firmer.

Eh, you can't go wrong with either. I guess I'll put Ina's on the rotation too.

Posted by: naturalfake at September 21, 2025 05:17 PM (iJfKG)

104 98 Had chicken salad two weeks ago, that was good

Posted by: Skip at September 21, 2025 05:12 PM (+qU29)

You should do it again

.

I'd add some other options (since you need prepped) - a nice greek yogurt/protein yogurt parfait with berries and protein granola (I make this for my own lunch since they now sell a protein-based non-dairy "yogurt" vs all the coconut sugar garbage that used to exist, and sometimes, I need something that lasts a long time in the fridge and is fast and easy - sometimes, there are no leftovers which is my lunch go to)...

Aldi's has a dark chocolate and oat protein granola and a honey and oat protein granola for $2.50/bag. My spouse and oldest take a bag to work to start the week and tend to finish it by the end...even without the yogurt...

Posted by: Nova Local at September 21, 2025 05:17 PM (tOcjL)

105 They do eat corn in France.

In high school, I participated in a program where a bunch of us high schoolers went to France and each of us stayed with a family. Truly memorable. One evening, my French "mom" told me what we were having for dinner and one of those things was "mice." I knew it wasn't the tiny little rodent. But I could not for the life of me figure out what "mice" was... until dinner. It was "maize"-- corn.

Posted by: Lee Also at September 21, 2025 05:17 PM (IrqeV)

106 Skip, soak some chicken in orange juice, cook and shred it. Add shallots, grapes and vanilla yogurt.

Posted by: Ben Had at September 21, 2025 05:18 PM (kurEY)

107 I always have sandwich. Yogurt, fruit, 3 cookies and lately a Tastykake

Posted by: Skip at September 21, 2025 05:19 PM (+qU29)

108 Classico spinach florentine spaghetti sauce is what I use.

Posted by: Ben Had at September 21, 2025 05:20 PM (kurEY)

109 I wonder if I could break it up and mix with French bread for a bread pudding? Hmmmmmm.
Posted by: nurse ratched at September 21, 2025 04:20 PM (mT+6a)

Why add French bread? A little crème anglaise and bam.

Posted by: Pete Bog at September 21, 2025 05:21 PM (baxrB)

110 Pete Bog, should we announce the menu or wait a little longer?

Posted by: Ben Had at September 21, 2025 05:22 PM (kurEY)

111 Nothing like a couple ears of corn with a BLT and a couple-a-3-IPAs!

Posted by: sTevo at September 21, 2025 05:23 PM (HNXEw)

112 107 I always have sandwich. Yogurt, fruit, 3 cookies and lately a Tastykake

Posted by: Skip at September 21, 2025 05:19 PM (+qU29)

Salami/Pepperoni and provolone (I'd add a roasted pepper on the side, or something to cut it).
BLT.
Smoked Salmon bagel.

All fun other options than egg, tuna, and chicken, and still preppable...

Posted by: Nova Local at September 21, 2025 05:24 PM (tOcjL)

113
Pete Bog, should we announce the menu or wait a little longer?
Posted by: Ben Had

Corn, corn, corn, spam and corn.

Posted by: Bertram Cabot, Jr. at September 21, 2025 05:25 PM (63Dwl)

114 Ben Had I thought you did a couple of weeks ago?

Frito Pie and frozen potstickers?

Posted by: Pete Bog at September 21, 2025 05:26 PM (baxrB)

115
Frito Pie and frozen potstickers?

Posted by: Pete Bog at September 21, 2025 05:26 PM (baxrB)

That doesn't not sound like bad Mome fare. I know yall's is better, but heck, if that's all there was, I'd savor it with such glorious company!!!

Posted by: moki at September 21, 2025 05:28 PM (wLjpr)

116 The lively and delightful Mrs naturalfake has an unusual fresh corn recipe that's delicious.

Step 1: Give your corn on the cob a quick zap in the microwave.

Step 2: get a skillet that will fit the cobs. Melt butter and add soy sauce. Heat hot enough to burn the soy sauce a little

Step 3: Add the corn and roll it around till the kernels darken and pick up the soy.

That's it. Delicious.

You can also strip off the kernels with a knife and cook the same way.

Give it a whirl.

Posted by: naturalfake at September 21, 2025 05:28 PM (iJfKG)

117 CBD, check your email.

Posted by: RedMindBlueState at September 21, 2025 05:30 PM (Wnv9h)

118 Does this make CBD a corn COB?

Posted by: commissar of plenty and festive little hats at September 21, 2025 05:01 PM (pPnok)

Hah!

Nice.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 05:31 PM (n9ltV)

119 Made the Ina Garten Quiche Lorraine Recipe this week.

Posted by: naturalfake at September 21, 2025 05:17 PM (iJfKG)

This is America.

Egg pie.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 05:32 PM (n9ltV)

120 JD Vance is up, President Trump maybe next

Posted by: Skip at September 21, 2025 05:33 PM (+qU29)

121 Pete Bog, should we announce the menu or wait a little longer?
Posted by: Ben Had at September 21, 2025 05:22 PM

Ben Had, you would be amazed...the RMBS Mom went mushroom foraging with some friends Friday (with a skilled guide, of course). Holy carp did they get a haul of oysters, maitakes, and lobsters! I have a 5.5 lb cluster of oyster mushrooms waiting to be cleaned and cooked. I will admit that I did not have that on my 2025 Bingo card. 😄

Posted by: RedMindBlueState at September 21, 2025 05:33 PM (Wnv9h)

122
Corn, corn, corn, spam and corn.
Posted by: Bertram Cabot, Jr

Oh. Well. Hmm. 😂

Posted by: Piper at September 21, 2025 05:35 PM (Wmg4n)

123 One cup (164 grams) of sweet yellow corn contains (5):
Carbs: 41 grams

Posted by: illiniwek at September 21, 2025 04:30 PM (vbXSk)

Yup. It's my cheat! I can't resist the stuff.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 05:35 PM (n9ltV)

124 In Sheboygan they use a hard roll for their brats and they put two brats on a single roll. No need to invent a different kind of bun:

https://tinyurl.com/Sheboygan-brats-on-a-hard-roll

Posted by: Mental Block at September 21, 2025 05:37 PM (2LgD3)

125
Corn? Popped, grits or cornbread. That's it. Otherwise I can't and won't eat it.

Posted by: Hadrian the Seventh at September 21, 2025 05:37 PM (tgvbd)

126
Does this make CBD a corn COB?

Oooooh, that's corny. Corny as Kellogg's corn flakes.

Posted by: Bertram Cabot, Jr. at September 21, 2025 05:37 PM (63Dwl)

127 https://tinyurl.com/Sheboygan-brats-on-a-hard-roll
Posted by: Mental Block at September 21, 2025 05:37 PM (2LgD3)

(scratches head)

That looks more like one split brat on top of a hamburger.

Posted by: Additional Blond Agent, STEM Guy at September 21, 2025 05:39 PM (/HDaX)

128 I put fresh basil an oregano on my pizzas, really should save my herbs as dried

Posted by: Skip at September 21, 2025 05:39 PM (+qU29)

129 RMBS, what a haul ! Mushrooms are like cheese ... you can't have too much.

Posted by: Ben Had at September 21, 2025 05:40 PM (kurEY)

130 Posted by: Mental Block at September 21, 2025 05:37 PM (2LgD3)

Is there a burger under those two brats?

If so, I am impressed!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 05:40 PM (n9ltV)

131 Posted by: RedMindBlueState at September 21, 2025 05:33 PM (Wnv9h)

RMBS, bring those to Corsicana. Coincidence but we had just added them to the menu. It’ll be perfect in that dish. You know the thing we were planning.

Posted by: Pete Bog at September 21, 2025 05:41 PM (baxrB)

132 Polenta.

Posted by: Ben Had at September 21, 2025 05:41 PM (kurEY)

133 I rarely eat corn in the winter. If I do, I just boil it. In summer/fall I'll throw the shucked ears directly on the grill and roast 'em up. Some of my buddies are afraid of the "burnt" bits that inevitably show up. I love 'em. And no butter or salt for me - just corn.

Posted by: Dale at September 21, 2025 05:42 PM (f45WX)

134 128 I put fresh basil an oregano on my pizzas, really should save my herbs as dried

Posted by: Skip at September 21, 2025 05:39 PM (+qU29)

I do that for my basil at the end of the season...on parchment in the oven is so easy...

Posted by: Nova Local at September 21, 2025 05:42 PM (tOcjL)

135 Posted by: RedMindBlueState at September 21, 2025 05:33 PM (Wnv9h)

How do you keep up with her?

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 05:42 PM (n9ltV)

136 I had pizza on Friday. Sausage, pepperoni, mushroom, roasted garlic, anchovy and extra cheese.

Posted by: Ben Had at September 21, 2025 05:44 PM (kurEY)

137 RMBS, what a haul ! Mushrooms are like cheese ... you can't have too much.
Posted by: Ben Had at September 21, 2025 05:40 PM

Truth. I sent CBD some pics. I can't believe the amount of mushrooms those ladies came back with.

Posted by: RedMindBlueState at September 21, 2025 05:44 PM (Wnv9h)

138 How do you keep up with her?
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 05:42 PM

It ain't easy.

The women she was with, who are all about my age, were amazed at how she kept up with them in the woods. Hell, she has a busier social life than I do.

Posted by: RedMindBlueState at September 21, 2025 05:46 PM (Wnv9h)

139 RMBS, I can't wait for it to cool off enough to make your delicious soup again.

Posted by: Ben Had at September 21, 2025 05:46 PM (kurEY)

140 Don’t think the brats were cut in half. Here’s another picture:

https://tinyurl.com/Better-Sheboygan-brat-pic

I believe that it was a cheeseburger under the brats in the first picture.

Posted by: Mental Block at September 21, 2025 05:47 PM (2LgD3)

141 I had pizza on Friday. Sausage, pepperoni, mushroom, roasted garlic, anchovy and extra cheese.
Posted by: Ben Had at September 21, 2025

***
Miss Linda and I usually have a pizza on Friday night as well. One either from Aldi or Walmart, since we're not fussy and I'm cheap. But the thin crust BBQ chicken pizza from WM is really good with a little garlic pepper sprinkled on top. L. likes the rising or at least thick crust; I find it chewy by comparison with the cracker-like thin crust.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at September 21, 2025 05:47 PM (omVj0)

142 Speaking of burgers...

If you're ever in Dallas, and driving up 75, turn off on Mockingbird Ln, and go to-

Goff's Burgers.

They serve charcoal grilled hamburgers and have been around since 1950.

I highly recommend getting "The Deal" which is a hickory smoke sauce burger topped with a split chili, cheese, and onion hot dog.

So sloppy and so delicious...it's Slopolicious!!!

Everything else they make is great too.

Posted by: naturalfake at September 21, 2025 05:48 PM (iJfKG)

143 Speaking of dinner, it's about time I thought about my own. First, though, the Killer Kittenz From Outer Space get their evening chow.

Posted by: Wolfus Aurelius, Dreaming of Elsewhere at September 21, 2025 05:49 PM (omVj0)

144 JD Vance is up, President Trump maybe next
Posted by: Skip at September 21, 2025 05:33 PM (+qU29)

Helluva speech. I wonder if he wrote it himself. I bet he did.

Posted by: BurtTC at September 21, 2025 05:50 PM (2eY58)

145 Let’s go SEAHAWKS!
Posted by: nurse ratched at September 21, 2025 04:17 PM (mT+6a)

What Nurse said!

Posted by: Diogenes at September 21, 2025 05:50 PM (2WIwB)

146 It's pretty amazing, hearing the Vice President of the United States, humbling himself, not just before his God, but another man, who embodied his faith in a way that few of us do.

Posted by: BurtTC at September 21, 2025 05:52 PM (2eY58)

147 Let’s go SEAHAWKS!
Posted by: nurse ratched at September 21, 2025 04:17 PM (mT+6a)

What Nurse said!
Posted by: Diogenes at September 21, 2025 05:50 PM (2WIwB)

I don't know. You think they might be able to pull this one out?

Posted by: BurtTC at September 21, 2025 05:54 PM (2eY58)

148 Erika's taking the stage.

Posted by: BurtTC at September 21, 2025 05:54 PM (2eY58)

149 I do love sweet corn.

My youngest brother, David, gave me a recipie about making them in the microwave. You nuke it, with the husk on and the butt cut off, for about 3 min and then....squirt it out of the husk and slather it in butter.

SUPER good and much faster than the traditional boiling...um but double check that microwave time...I might be off by a bit. Still...very quick and easy.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 05:55 PM (xcxpd)

150 Mark Andrew Edwards, the microwave gets a lot of guff but corn, shrimp, lobster and baked potatoes all come out great.

Posted by: Ben Had at September 21, 2025 05:57 PM (kurEY)

151

One of my better NYC memories was getting fresh corn at the farmers' market either from upstate or from out in Pennsylvania or even southern New Jersey!

But i'm in Wisconsin so it is plentiful and my neighborhood is built on what was at one point vast acres of cornfields.

Posted by: J.J. Sefton at September 21, 2025 05:59 PM (x0n13)

152 You know what...after a year on the South Beach Diet, my non-scientific report there is that vegetable carbs like in corn is less fattening than wheat/rice.

I say eat all the corn and beans you like. Watch out for sugar and carbs from wheat.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:02 PM (xcxpd)

153 150 Mark Andrew Edwards, the microwave gets a lot of guff but corn, shrimp, lobster and baked potatoes all come out great.
Posted by: Ben Had at September 21, 2025 05:57 PM (kurEY)

Especially baked potatoes! Microwaves make them just as well as baking for 45 min but in like...3 minutes. Its like some kind of technomagic.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:02 PM (xcxpd)

154 Seafood you can't find in your area you can get shipped from Citarella in NYC. Their stuff is great and arrives in perfect condition

Posted by: Ben Had at September 21, 2025 06:04 PM (kurEY)

155 100 Nero Wolfe's method of cooking corn on the cob, from Rex Stout's "Murder is Corny:"

[Wolfe, speaking to Inspector Cramer:] "Do you eat sweet corn?”
[Cramer:] “Yes. You’re stalling.”
“No. Who cooks it?”
“My wife. I haven’t got a Fritz.”
“Does she cook it in water?”
“Sure. Is yours cooked in beer?”
“No. Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water."
Posted by: MartynWW at September 21, 2025 05:14 PM (vXpHP)

Nero Wolfe is gay.
He does good crime detection though...when he wants to.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:07 PM (xcxpd)

156 RMBS, I can't wait for it to cool off enough to make your delicious soup again.
Posted by: Ben Had at September 21, 2025 05:46 PM

It's getting close to braising weather up here. I have some short ribs and pork shank in the freezer waiting to go.

Posted by: RedMindBlueState at September 21, 2025 06:07 PM (Wnv9h)

157 Mark Andrew Edwards, if you can find it get some aerosol duck fat and coat the potatoes. The skins come out with a perfect crispness to them.

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

158 157 Mark Andrew Edwards, if you can find it get some aerosol duck fat and coat the potatoes. The skins come out with a perfect crispness to them.
Posted by: Ben Had at September 21, 2025 06:07 PM (kurEY)

Oof. I haven't had duck in a long time. I'll see what my local Kroger or Walmart has in stock for duck fat. I mostly can't eat potatoes anymore but...I might make an exception.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:10 PM (xcxpd)

159 RMBS, check out the recipe for roasted pears. They y would go great with that pork shank. The one with gorgonzola.

Posted by: Ben Had at September 21, 2025 06:11 PM (kurEY)

160 RMBS, check out the recipe for roasted pears. They y would go great with that pork shank. The one with gorgonzola.
Posted by: Ben Had at September 21, 2025 06:11 PM

👍

Posted by: RedMindBlueState at September 21, 2025 06:12 PM (Wnv9h)

161 was curiously twisted,

Consult an agriculturist familiar with Peyronies disease.

Posted by: DaveA at September 21, 2025 06:13 PM (FhXTo)

162 Does anyone else fret over making sure the flavors of your dinner menu all compliment each other?

Posted by: Ben Had at September 21, 2025 06:16 PM (kurEY)

163 What does any of this have to do with national politics?

Posted by: Dr. Claw at September 21, 2025 06:16 PM (3wi/L)

164 Summer sweet corn roasted in husk on bed of hot coals. 7 mins on a side: turn once when popping gets mad crazy. Absolute best taste of summer possible. The sweetness pops.

Posted by: Setsoru at September 21, 2025 06:18 PM (EQ18D)

165 163 What does any of this have to do with national politics?
Posted by: Dr. Claw at September 21, 2025 06:16 PM (3wi/L)

Man does not live by bread alone?

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:18 PM (xcxpd)

166 hint: bacon goes with everything...

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:19 PM (xcxpd)

167 165
'Man does not live by bread alone?'

I guess I can't argue with that.
They should have put that in the Bible.

Posted by: Dr. Claw at September 21, 2025 06:20 PM (3wi/L)

168 162 Does anyone else fret over making sure the flavors of your dinner menu all compliment each other?

Posted by: Ben Had at September 21, 2025 06:16 PM (kurEY)

I used to, then my kids said it was like going to a buffet if they didn't match and they loved buffets. So, I still match flavors, but if it gets close to grocery shop time and I have stuff I need to use up, and I know things won't match, I won't care anymore. Using up and eating healthy is more important here than perfect matching.

It's very normal that we match Asian and American/Italian when that happens. Kid likes teriyaki or soy or other Asian sauces on some roasted veg, and if that's the veg that has to go (like say, tonight's broccoli, or a green salad when everyone wants the Asian sesame salad dressing, another huge hit bottled sauce), then that's what's made even if it doesn't match spaghetti and meatballs.

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

169 Erika Kirk is a fine young woman, and I appreciate her message. But she is still young, and I am not, and I forgive nothing.

Posted by: Yudhishthira's Dice at September 21, 2025 06:21 PM (BI5O2)

170 169 Erika Kirk is a fine young woman, and I appreciate her message. But she is still young, and I am not, and I forgive nothing.
Posted by: Yudhishthira's Dice at September 21, 2025 06:21 PM (BI5O2)

Yeah, I want a bloody sword raised. But then, I'm not in charge of the world. If I was, there'd be a lot more dead people. May not be the best thing possible, I suppose.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:23 PM (xcxpd)

171 Food related in a major way - I'm back to eating Keto. It was hard this weekend to stay on the straight and narrow as I was attending three parties. BUT, I managed to do it. Already down 10 lbs and I feel better. I have a ways to go of course but I can do it. I'll stop when the scale quits saying "One at a time please."

Posted by: Tonypete at September 21, 2025 06:23 PM (cYBz/)

172 pork shank in the freezer waiting to go.

Posted by: RedMindBlueState at September 21, 2025 06:07 PM (Wnv9h)

Almost impossible to find around here!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 06:24 PM (n9ltV)

173 Erika Kirk is a fine young woman, and I appreciate her message. But she is still young, and I am not, and I forgive nothing.
Posted by: Yudhishthira's Dice at September 21, 2025 06:21 PM (BI5O2)

I'm sure she will be praying for you too.

Posted by: BurtTC at September 21, 2025 06:24 PM (yA3yr)

174 YD, I know I will not see the Kingdom of Heaven because there is no forgiveness in my heart.

Posted by: Ben Had at September 21, 2025 06:25 PM (kurEY)

175 171 Food related in a major way - I'm back to eating Keto. It was hard this weekend to stay on the straight and narrow as I was attending three parties. BUT, I managed to do it. Already down 10 lbs and I feel better. I have a ways to go of course but I can do it. I'll stop when the scale quits saying "One at a time please."
Posted by: Tonypete at September 21, 2025 06:23 PM (cYBz/)

congrats.

I didn't find Keto sustainable. South Beach version does add carbs in but in a low (less than 100 grams at the most, sustain phase) quantity. I found that healthier for my gut compared to just avoiding carbs entirely.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:25 PM (xcxpd)

176 Tonight was the usual Sunday night slow cooked pot roast in a nice gravy served over noodles.

Posted by: Thomas Bender at September 21, 2025 06:26 PM (XV/Pl)

177 170 169

There will be more violence and outrages. The left didn't learn anything from this. You won't have to worry about everyone going soft.

Posted by: Dr. Claw at September 21, 2025 06:27 PM (3wi/L)

178 Almost impossible to find around here!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 06:24 PM

Almost impossible here, too. I was so amazed to see it at my usual market that I bought two. Then I found lots of them at H-Mart. 🤦‍♂️

Posted by: RedMindBlueState at September 21, 2025 06:28 PM (Wnv9h)

179 Trump up

Posted by: Smell the Glove at September 21, 2025 06:28 PM (lmTGO)

180 Just put a ribeye on the grill.

Posted by: rickb223 at September 21, 2025 06:29 PM (jddXn)

181 178 Almost impossible to find around here!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 06:24 PM

Almost impossible here, too. I was so amazed to see it at my usual market that I bought two. Then I found lots of them at H-Mart. 🤦‍♂️

Posted by: RedMindBlueState at September 21, 2025 06:28 PM (Wnv9h)

HMart has cuts of every protein imaginable...they just don't have great prices, unless they are the "ad" sale protein.

They loss lead on produce much more...

Posted by: Nova Local at September 21, 2025 06:29 PM (tOcjL)

182 RMBS, you could use dry ice and send CBD a couple.

Posted by: Ben Had at September 21, 2025 06:29 PM (kurEY)

183 I think I can get replacement parts for grill, I hope so

Posted by: Skip at September 21, 2025 06:30 PM (+qU29)

184 putting two hot dogs on one bun is like tearing a treat in half and calling it two treats.

filing this under things that should not be done

Posted by: TheCatAttackedMyFoot at September 21, 2025 06:30 PM (jrgJz)

185 Has the Kirk memorial veered into Wellstone Territory?

Cause if I was there, it would get a little Wellstoney.

Posted by: Thomas Bender at September 21, 2025 06:35 PM (XV/Pl)

186 Si ce chili dogs are my preference I just char them up and throw them in a bowl with chili, cheese, jalapeño, onions and a dash of hot sauce. Bread is just a filler I can do without.

Posted by: Ben Had at September 21, 2025 06:35 PM (kurEY)

187 168 162 Does anyone else fret over making sure the flavors of your dinner menu all compliment each other?

Posted by: Ben Had at September 21, 2025 06:16 PM (kurEY)
______________________________

Spaghetti and a baked potato? Is that wrong? I mean, if someone had told me not to do it, I certainly wouldn't have.

Posted by: Cossss-Stanza at September 21, 2025 06:36 PM (dIske)

188 YD, I know I will not see the Kingdom of Heaven because there is no forgiveness in my heart.
Posted by: Ben Had at September 21, 2025 06:25 PM (kurEY)

God is in your heart, which means there's no point at which His forgiveness will not be available to you.

Posted by: BurtTC at September 21, 2025 06:38 PM (1d9ss)

189 185
'Has the Kirk memorial veered into Wellstone Territory?'

Publicly denouncing the 'Rats? They have it coming for sure but they'll probably want to keep it about Kirk.

Posted by: Dr. Claw at September 21, 2025 06:38 PM (3wi/L)

190 I'm sure she will be praying for you too.
Posted by: BurtTC at September 21, 2025 06:24 PM (yA3yr)

I'm counting on it, but it won't do any good, no how.

Posted by: Yudhishthira's Dice at September 21, 2025 06:38 PM (BI5O2)

191 Does anyone else fret over making sure the flavors of your dinner menu all compliment each other?

Posted by: Ben Had

My wife did. I don't anymore.

Posted by: rickb223 at September 21, 2025 06:38 PM (jddXn)

192 Has the Kirk memorial veered into Wellstone Territory?

Cause if I was there, it would get a little Wellstoney.
Posted by: Thomas Bender at September 21, 2025 06:35 PM (XV/Pl)

I turned the sound off when various Cabinet members got on stage.

I listened to Don Jr., then Vance and then Erika. No hate from any of them. Just love.

And now Don Sr. is talking. We'll see.

Posted by: BurtTC at September 21, 2025 06:40 PM (1d9ss)

193 185 Has the Kirk memorial veered into Wellstone Territory?

Cause if I was there, it would get a little Wellstoney.
Posted by: Thomas Bender at September 21, 2025 06:35 PM (XV/Pl)

The wife says its very Christian, not focused on politics.

(Again, would like a red sword raised but I don't get what I want very often. Case in point, nobody has been dropping leftist judges in the past week and half)

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:40 PM (xcxpd)

194 Almost impossible to find around here!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 06:24 PM

Almost impossible here, too. I was so amazed to see it at my usual market that I bought two. Then I found lots of them at H-Mart. 🤦‍♂️
Posted by: RedMindBlueState at September 21, 2025 06:28 PM (Wnv9h)

Central Market is having German Food Fest this week and they have some beautiful pork shanks and German style pork cuts in general.

Unfortunately, the beautiful and gourmetish Mrs naturalfake, is tiiiiiiiiired of pork after our summer holiday in Germany. And forbid the buying and roasting off yummy pig anatomy for at least a few more months.
😡

Posted by: naturalfake at September 21, 2025 06:41 PM (iJfKG)

195 Have been getting the very best corn from Southern N.J. farm stands, the few that remain over the Commodore Barry Bridge (322) towards Mullica Hill.

Sadly, many of the farms have been sold to developers of huge warehouses and new developments over there.

Posted by: L - No nic, another fine day at September 21, 2025 06:41 PM (NFX2v)

196 BurtTC, when you seek vengeance that belongs to the Lord that is going against Him.

Posted by: Ben Had at September 21, 2025 06:41 PM (kurEY)

197 PDT: Answers to autism coming tomorrow, cause and some possibly helpful treatment.

Posted by: IrishEi at September 21, 2025 06:41 PM (3ImbR)

198 I can only imagine all the "separation of church and state" screaching we'll be hearing from the Left. but honestly I am not going to listen to their willful ignorance.

Posted by: Iris at September 21, 2025 06:42 PM (bOJ2I)

199 Tulsi and Rubio were both very good.

Posted by: nurse ratched at September 21, 2025 06:42 PM (ZK5Hh)

200 I might be able to squeeze out a bit of compassion for the pervert that pulled the trigger, if justice is done. But no sympathy for the ones cheering Charlie's death.

Posted by: Notsothoreau at September 21, 2025 06:43 PM (kUxzU)

201 I'm counting on it, but it won't do any good, no how.
Posted by: Yudhishthira's Dice at September 21, 2025 06:38 PM (BI5O2)

Miracles are real.

Posted by: BurtTC at September 21, 2025 06:43 PM (1d9ss)

202 YD, I know I will not see the Kingdom of Heaven because there is no forgiveness in my heart.
Posted by: Ben Had at September 21, 2025 06:25 PM (kurEY)

God is in your heart, which means there's no point at which His forgiveness will not be available to you.
Posted by: BurtTC

I don't want vengeance. I just want to arrange Their meeting.

Posted by: rickb223 at September 21, 2025 06:44 PM (jddXn)

203 190 I'm sure she will be praying for you too.
Posted by: BurtTC at September 21, 2025 06:24 PM (yA3yr)

I'm counting on it, but it won't do any good, no how.

Posted by: Yudhishthira's Dice at September 21, 2025 06:38 PM (BI5O2)

Never discount the importance and power of prayer.

Posted by: Nova Local at September 21, 2025 06:44 PM (tOcjL)

204 198
'I can only imagine all the "separation of church and state" screeching we'll be hearing from the Left.'

Is there really any point in listening to the left?
I mean other than to see what their next scheme is.

Posted by: Dr. Claw at September 21, 2025 06:45 PM (3wi/L)

205 BurtTC, when you seek vengeance that belongs to the Lord that is going against Him.
Posted by: Ben Had at September 21, 2025 06:41 PM (kurEY)

Every single one of us are sinners. There are none who any less so than others. If we measure our sins against others, that too is a sin, and God can and will forgive all.

Even our enemies. And that is what I find so humbling, that I can't possibly hate anyone so much as to render them incapable of receiving God's love.

Posted by: BurtTC at September 21, 2025 06:46 PM (1d9ss)

206 rickb223, I will.tell you what I wish to see happen when we meet.

Posted by: Ben Had at September 21, 2025 06:46 PM (kurEY)

207 I can only imagine all the "separation of church and state" screaching we'll be hearing from the Left. but honestly I am not going to listen to their willful ignorance.
Posted by: Iris

Ask them to point out where in the Constitution it says that. (Charlie ripped someone over that).

Posted by: rickb223 at September 21, 2025 06:47 PM (jddXn)

208 rickb223, I will.tell you what I wish to see happen when we meet.
Posted by: Ben Had

Can't wait!

Posted by: rickb223 at September 21, 2025 06:48 PM (jddXn)

209 207
'Ask them to point out where in the Constitution it says that. (Charlie ripped someone over that).'

I suppose everyone knows that's in a letter from Jefferson many years after the Constitution went into effect.

Posted by: Dr. Claw at September 21, 2025 06:48 PM (3wi/L)

210 I don't know how you forgive the person who murders your spouse

Posted by: Don Black at September 21, 2025 06:49 PM (AOsQT)

211 I don't know how you forgive the person who murders your spouse
Posted by: Don Black at September 21, 2025 06:49 PM (AOsQT)

If someone kills my lady, he can count on me hunting him to the end of this cursed earth.

Posted by: Yudhishthira's Dice at September 21, 2025 06:52 PM (BI5O2)

212 210
'I don't know how you forgive the person who murders your spouse'

With a Forgiveness slug made of lead.

Posted by: Dr. Claw at September 21, 2025 06:52 PM (3wi/L)

213 anyone with average IQ who has read the 1st Amendment knows that the founders intended the government to be NEUTRAL on the question of religion

Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof;

Posted by: Don Black at September 21, 2025 06:53 PM (AOsQT)

214 Trump is saying they will be using DoJ to find out who is funding left wing violence. I hope those investigations will continue on, as far as they must go, including finding out the extent to which America's enemies are within the government itself.

Posted by: BurtTC at September 21, 2025 06:54 PM (Z89do)

215 " Forgive them for they know not what they do" sayeth the Lord.

They know exactly what they are doing.

Posted by: Ben Had at September 21, 2025 06:54 PM (kurEY)

216 I am just endlessly baffled how the Left gets to kill and kill people like me. And nobody, including me, puts any points on the other side of the board. Charlie Kirk gets assassinated and the worst to happen to the Leftists is...some of them might lose their jobs?

I don't get it.

But I accept that I'm not in charge. Otherwise, again, lots of dead people. I am grumbly about the whole business. But I'm not the best at big picture strategy. I'm sure God is.

Posted by: Mark Andrew Edwards, buy ammo, food, water at September 21, 2025 06:54 PM (xcxpd)

217 also something food-y
I'm from Maryland and I miss Silver Queen corn

flavorful and sweet

Posted by: Don Black at September 21, 2025 06:55 PM (AOsQT)

218 Maryland, man, I could crush some crab cakes right now.

Posted by: Ben Had at September 21, 2025 06:57 PM (kurEY)

219 I don't know how you forgive the person who murders your spouse
Posted by: Don Black at September 21, 2025 06:49 PM (AOsQT)

That is the challenge, to see evil as clearly as it is, and to still forgive.

To not understand is to recognize how powerful love is, that it exists in the face of evil, and to believe that love can and will and DOES win over the evil of this world.

Posted by: BurtTC at September 21, 2025 06:58 PM (Z89do)

220 Maryland, man, I could crush some crab cakes right now.

Posted by: Ben Had at September 21, 2025 06:57 PM (kurEY)

Some of the best I ever had were from a pizza joint in northern Maryland. Terrible pizza...incredible crab cakes!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 06:58 PM (n9ltV)

221 Okay folks...time for a drink.

Thanks for reading and commenting!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 06:58 PM (n9ltV)

222 East coat crab sucks.

Posted by: nurse ratched at September 21, 2025 06:59 PM (mT+6a)

223 CBD, thank you. Your food thread is always a high point for me.

Posted by: Ben Had at September 21, 2025 07:00 PM (kurEY)

224 Erica Kirk's speech was, in my opinion, magnificent, a riveting tribute, a solemn display of grief, and a message of hope. When she paused and looked up and softly said - almost whispered - "God help me", then proceeded to say "I forgive him", it was one of the most sublime Christian acts I have ever witnessed, and I honor her for that, without qualification and with all due humility.

Posted by: Paco at September 21, 2025 07:01 PM (mADJX)

225 174. YD, I know I will not see the Kingdom of Heaven because there is no forgiveness in my heart.
Posted by: Ben Had at September 21, 2025 06:25 PM (kurEY)

You're feisty but very kind. You don't know if the scales are, or will be, tipped to your side when decision time comes.

Posted by: L - No nic, another fine day at September 21, 2025 07:01 PM (NFX2v)

226 Gub thread up!

Posted by: rickb223 at September 21, 2025 07:01 PM (jddXn)

227 Okay folks...time for a drink.

Thanks for reading and commenting!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at September 21, 2025 06:58 PM

*raises drink*

Thanks for the Food Thread, CBD! Great, as always.

Posted by: RedMindBlueState at September 21, 2025 07:01 PM (Wnv9h)

228 I don't know how you forgive the person who murders your spouse
Posted by: Don Black at September 21, 2025 06:49 PM (AOsQT)

If someone kills my lady, he can count on me hunting him to the end of this cursed earth.
Posted by: Yudhishthira's Dice at September 21, 2025 06:52 PM (BI5O2)

Last night, I watched "Seven", a great if depressing movie, and when it came to the last scene, I thought...well, of course, he's got to shoot the guy. He killed his wife. There's no choice. Even though he's fulfilling the maniac's plan, he'd hate himself forever if he didn't avenge her.

Ugh. great if depressing movie.

Posted by: naturalfake at September 21, 2025 07:03 PM (iJfKG)

229 CROCKPOT CHERRY PORK TENDERLOIN
Being on the threshold of crockpot season, I wanted to learn if this recipe was worth adding to our rotation -- and it did not disappoint! ... Several variations of the recipe exist online, most of which call for the same base ingredients -- boneless pork tenderloin, rosemary, thyme, garlic, pork or chicken broth, balsamic vinegar, and cherry preserves ... I opted to swap out the cherry preserves with a can of cherry pie filling (which I already had inhouse) ... Prep was easy: browned two tenderloins, slightly, on the stovetop slightly before placing in the crock pot; created a bouquet garni with the rosemary, thyme, and garlic then placed it between the tenderloins on all sides; stirred together the pie filling, broth, and remaining ingredients then poured this over the meat; set the crock pot on low and walked away for 4 hours ... Meat was tender and flavorful ... Removed the meat and bouquet garni, then blitzed the cooking liquids to form a sauce -- which we poured over both the meat and some roasted sweet potatoes ...Yum!

Posted by: Kathy at September 21, 2025 07:04 PM (Rr5o1)

230 Kathy, will you marry me?

I asked my wife. She said "FINE!!

Posted by: Tonypete at September 21, 2025 07:14 PM (cYBz/)

231 Posted by: Mental Block at September 21, 2025 05:47 PM (2LgD3)

Had to duck out for dinner and then during that, a thunderstorm with a lightning strike so close that there was no delay between the flash and the sound temporarily took out the microwave display.

Anyways... that brat/cheeseburger combo looks oddly tasty, Thanks for the photos.

Posted by: Additional Blond Agent, STEM Guy at September 21, 2025 07:21 PM (/HDaX)

232 I’m all in on the bourbon. Less than $50 is a good price point and the field is wide open for your palate. And getting a gift bottle of Blantons is a real treat.

Posted by: rocdoctom at September 21, 2025 07:38 PM (w5N9w)

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