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Food Thread: Rugelach!

Rugalach25.jpg

That's Rugelach, and a particularly fine version...probably the best I have ever had. And I consider myself a bit of a Rugelach aficionado, so you are reading the blatherings of a self-described expert!

There used to be a lot more of them in that box, but I am a weak-willed person when it comes to certain foods, and Rugelach might be at the top of the list of self-control-destroying deliciousness.

They are pretty simple little pastries, and I am sure that many food cultures have similar foods, but there is something quite special about Rugelach, and I think it boils down to the fact that they are crunchy and sweet and tender...and small, so I can pop one in my mouth and be ready for another flavor in a matter of seconds!

Chocolate and fruit are the way to go. The nut version is absolutely second class. As for shape? The ones in the photo are my preferred structure, but I have seen solid versions that are almost mini croissants. We also tried a Rugelach cake a few weeks ago, but while it was tasty, it didn't have the perfect ratio of interior to surface that makes the small ones so perfect!

Am I overthinking this? Absolutely!

******

"The Omnivore's Dilemma" by Michael Pollan discusses the complexity of the modern diet, and how best to navigate the overwhelming food choices and advice. Do I agree with Pollan? No. I think that eating meat and other tasty and satisfying foods is part of the joy of being a modern human, and not taking advantage of the incredible bounty afforded us by our wealth and modernity is just silly.

But I think the best of both worlds...eating a healthful diet AND enjoying the pleasures of eating can be had by...wait for it...cooking your own food! Yeah, I know, that's a stunning and original idea.

Home-cooked food is just better than most restaurant food, if done with flavor in mind. Is it as easy as buying prepared food or frozen food and then nuking it for a quick meal? No, of course not, but the pleasures of the dining table are for many people an integral part of being human, and the trouble is worth the delight of sitting down with family or friends, or both, and enjoying a healthful and delicious meal made mostly from scratch.

******

LambShoulder25.jpg

Those are grilled lamb shoulder chops, and if you are looking for a good bang for your lamb buck, it's hard to go wrong with that cut. Much less expensive than loin chops or the ridiculous but delicious rib chops, they are also a bit tougher and a bit fattier. Since they are cut thin, the toughness is minimized, and their fattiness can be a real benefit, as long as the fat is in balance. Sometimes lamb fat can be gamey and pungent, which is why I will often trim lamb legs when I roast them.

Of course, if you can get American lamb, which is spectacular and much, much better than Australian or New Zealand lamb, that gaminess isn't that big a deal.

Anyway, I marinated them in garlic, olive oil, salt and pepper, and some dried Rosemary. Grilling on a hot grill took only a few minutes. Nice and simple and classic!

******

David Lebovitz is a putz, but this recipe for Apple Jelly intrigued me, because most recipes call for pectin, but his doesn't.

I know there a bunch you who make this sort of thing, and I am curious whether anyone has tried this way!

******

Apropos of nothing, I just ate an absolutely delicious Italian sandwich. Definitely not a classic construction: great bread, thinly sliced Porchetta, Broccoli Rabe, some spicy red peppers, and nice tangy Provolone.

What? What do you mean, "What happened to your low-carb diet, Dildo?"

Everything in moderation!

******

SosuVideShot25.jpg

******

PBJ25.jpg

******

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 yum

Posted by: m at October 12, 2025 04:02 PM (aURVT)

2 Pizza fight

Posted by: Skip at October 12, 2025 04:02 PM (+qU29)

3 Rugelach!

Gesundheit!

Posted by: Pug Mahon, Bonafide at October 12, 2025 04:04 PM (0aYVJ)

4 We're starving here!

Posted by: Pete Bog at October 12, 2025 04:04 PM (pi4LE)

5 "I made a puréed nut spread w/ a grape relish reduction paired w/ [a] brioche bun"

heh

Posted by: m at October 12, 2025 04:04 PM (aURVT)

6 Think I'll have breakfast for dinner tonight. Poached eggs, sausage and toast made from a nice pumpkin spice brioche loaf I got at Trader Joe's yesterday.

Posted by: Tuna at October 12, 2025 04:06 PM (lJ0H4)

7 I'm weird. I've always made PBJs open faced.

I will make PBJs for the missus sometimes, but I makes sure to put peanut butter on both slices. I do not like jelly juice making the bread soggy.

Posted by: Pug Mahon, Bonafide at October 12, 2025 04:06 PM (0aYVJ)

8 Such a rookie!

Posted by: AZ deplorable moron at October 12, 2025 04:07 PM (PHqOe)

9 We're starving here!
Posted by: Pete Bog

Wait a couple days Ben Had has the cure planned!

Posted by: AZ deplorable moron at October 12, 2025 04:08 PM (PHqOe)

10 7 I'm weird. I've always made PBJs open faced.

I will make PBJs for the missus sometimes, but I makes sure to put peanut butter on both slices. I do not like jelly juice making the bread soggy.
Posted by: Pug Mahon, Bonafide at October 12, 2025 04:06 PM (0aYVJ)

Advanced PBJ Assemblage

Posted by: m at October 12, 2025 04:08 PM (aURVT)

11 If making a PBJ as did yesterday, toast, P on one side J on other

Posted by: Skip at October 12, 2025 04:14 PM (+qU29)

12 6 Think I'll have breakfast for dinner tonight. Poached eggs, sausage and toast made from a nice pumpkin spice brioche loaf I got at Trader Joe's yesterday.

Posted by: Tuna at October 12, 2025 04:06 PM (lJ0H4)

We had that yesterday for a birthday. Homemade Belgian waffles with a homemade cooked strawberry sauce (with tart cherry juice), fresh raspberries and banana slices, and a chocolate drizzle with bacon and decaf coffee with cold foam cream (it was a birthday, you gotta go all out - kids had whipped cream for their waffles, too).

As I mentioned to the helpers, making the waffles for 7 is a pain, so it's a meal we don't have a lot, but it's great when we do.

Thank you Target for all the berry deals last week...

Posted by: Nova Local at October 12, 2025 04:15 PM (tOcjL)

13 I guess there are just some cultures where food with family and friends is very important.

The South Koreans were like that.

My small church had a nice simple meal after Mass. It was always really nice.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 12, 2025 04:16 PM (Sco7b)

14 7 I'm weird. I've always made PBJs open faced.

I will make PBJs for the missus sometimes, but I makes sure to put peanut butter on both slices. I do not like jelly juice making the bread soggy.

Posted by: Pug Mahon, Bonafide at October 12, 2025 04:06 PM (0aYVJ)

Grapes is the wrong option for PB - strawberry is far superior, although I tend to like raw honey the best. If the point is sugar for the PB, just go right to the best kind...

Posted by: Nova Local at October 12, 2025 04:16 PM (tOcjL)

15 Finally something on the food thread I can comment on.

I have perfected the Peanut Butter to Jelly to Bread ratio.
3 slices of bread. Two with one side Peanut butter then the middle piece with jelly on both sides.
Case closed. I have 50 years experience on this subject.

Posted by: Reforger at October 12, 2025 04:17 PM (D89Gv)

16 Rugelach looks delicious. Never had it.

Posted by: Dash my lace wigs! at October 12, 2025 04:18 PM (h7ZuX)

17 >>> 5 I made a puréed nut spread w/ a grape relish reduction paired w/ [a] brioche bun

heh
Posted by: m at October 12, 2025 04:04 PM (aURVT)

Saturday night at the TX MoMee?

Posted by: Helena Handbasket at October 12, 2025 04:18 PM (ULPxl)

18 I thought those were Beignets for a moment. They don't have fillings though. Sweetness is on the outside.

Posted by: javems at October 12, 2025 04:19 PM (8I4hW)

19 I do not like jelly juice making the bread soggy.

Posted by: Pug Mahon, Bonafide at October 12, 2025 04:06 PM (0aYVJ)


Food engineering!

Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 12, 2025 04:19 PM (sS4ps)

20 Clean out the freezer/fridge beef stew tonight. Or, as my wife likes to call it:

Stone soup.

Posted by: Tonypete at October 12, 2025 04:20 PM (cYBz/)

21 I tried PB with cookie butter to see if that was a decent replacement to jelly for a trip to DC (figuring it travels better)...it was subpar. Cookie butter is just too dry in the mouth to work with the PB...

I test so you don't have to.

The kids will tell you Nutella with PB is also superior to a jelly combo, but I can't do that one.

Posted by: Nova Local at October 12, 2025 04:20 PM (tOcjL)

22 Mmm...lamb shoulder chops. Inexpensive, versatile, delicious.

Posted by: RedMindBlueState at October 12, 2025 04:21 PM (Wnv9h)

23 Does the Horde have opinions about the quality of lamb from Aldi?

Posted by: Emmie -- be strong and courageous! at October 12, 2025 04:22 PM (FMtrg)

24 lamb shoulder chops. Inexpensive, versatile, delicious.

Posted by: RedMindBlueState at October 12, 2025 04:21 PM (Wnv9h)

The crispy charred fat is a selling point for me!

Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 12, 2025 04:22 PM (sS4ps)

25 I have perfected the Peanut Butter to Jelly to Bread ratio.
3 slices of bread. Two with one side Peanut butter then the middle piece with jelly on both sides.
Case closed. I have 50 years experience on this subject.
Posted by: Reforger

Do they still make Goober Grape?

* checks internet *

They do. Smuckers bought them out.

I found that stuff weird, even as a kid. Why would you want PB & J in the same jar? You can't adjust the ratio properly like that.

Posted by: mikeski has mixed feelings at October 12, 2025 04:23 PM (nhCoE)

26 Last week, Target put their burgers on sale for $5 with BOGO 50% off. I may have bought 16lbs of burgers (or what my freezer held).

Made meatloaf Friday with them, but just making burgers tonight b/c it's a popular meal. Got 1/2 price Aldi's mac and cheese for the kids (while I have a homemade sweet potato and apple casserole to finish), a spinach and greens salad, and the leftover berries (with blackberries added b/c we didn't need them for the waffles) to round out the meal.

I have no idea why folks didn't buy the burgers. It's just ground beef shaped, so we'll use it for burgers or tacos or meatloaf or chili, etc...

Posted by: Nova Local at October 12, 2025 04:23 PM (tOcjL)

27 I’ve been making those sandwiches since I was 4 years old.

Posted by: Eromero at October 12, 2025 04:23 PM (jgmnb)

28
"I made a puréed nut spread w/ a grape relish reduction paired w/ [a] brioche bun"

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

I had a classic roll of lemon genoise scooped out and filled with a delicate sweet cream.

a twinkie

Posted by: Blonde Morticia at October 12, 2025 04:23 PM (oKXMA)

29 Just recently learned to add granola.

Posted by: Eromero at October 12, 2025 04:24 PM (jgmnb)

30 7 I'm weird. I've always made PBJs open faced.

I will make PBJs for the missus sometimes, but I makes sure to put peanut butter on both slices. I do not like jelly juice making the bread soggy.

I’m weirder. My ultimate PBJ has 3 slices of bread, with the PB on one side each of the outer slices, and the J on both sides of the inner slice. Making the middle slice a little soggy is a bonus!

Posted by: Insensitive Clod at October 12, 2025 04:24 PM (/ME/7)

31 I like good cherry preserves on my peanut butter sandwich. That or apricot jam.

Posted by: Tuna at October 12, 2025 04:24 PM (lJ0H4)

32 The crispy charred fat is a selling point for me!
Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 12, 2025 04:22 PM

Oh, hell yeah. Lots of lemon juice, some oregano...

Posted by: RedMindBlueState at October 12, 2025 04:24 PM (Wnv9h)

33 23 Does the Horde have opinions about the quality of lamb from Aldi?

Posted by: Emmie -- be strong and courageous! at October 12, 2025 04:22 PM (FMtrg)

When I've bought it, I've enjoyed it. Just never follow package cooking directions.

Posted by: Nova Local at October 12, 2025 04:25 PM (tOcjL)

34 Shredded quail meat tacos for lunch today.

Posted by: AZ deplorable moron at October 12, 2025 04:25 PM (PHqOe)

35 31 I like good cherry preserves on my peanut butter sandwich. That or apricot jam.

Posted by: Tuna at October 12, 2025 04:24 PM (lJ0H4)

Yeah, these are also good...

Posted by: Nova Local at October 12, 2025 04:26 PM (tOcjL)

36 I found that stuff weird, even as a kid. Why would you want PB & J in the same jar? You can't adjust the ratio properly like that.
Posted by: mikeski has mixed feelings at October 12, 2025 04:23 PM (nhCoE)

They also don't have the same texture for spreading consistency. All gimmick, zero uselfulness.

Posted by: Dash my lace wigs! at October 12, 2025 04:26 PM (h7ZuX)

37 In the last week we've made beef chili, beef vegetable soup and white chicken chili. Most now frozen for later.

Posted by: Martini Farmer at October 12, 2025 04:26 PM (Q4IgG)

38 Just got back from church a bit ago. Mashed up.some tuna with mayo, diced celery and dill relish. Mmmmm!
Now to slide into the den for a dollop of Irish.

Posted by: Diogenes at October 12, 2025 04:26 PM (2WIwB)

39 I like good cherry preserves on my peanut butter sandwich. That or apricot jam.
Posted by: Tuna
Spiced peach jam for the win on all PBJs

Posted by: AZ deplorable moron at October 12, 2025 04:27 PM (PHqOe)

40 Just never follow package cooking directions.
Posted by: Nova Local at October 12, 2025 04:25 PM (

Does the package instruct the cook to over-cook it? Or some other ill-advised procedure?

Posted by: Emmie -- be strong and courageous! at October 12, 2025 04:27 PM (FMtrg)

41 You know what’s good?

Scrambled egg sammich.

Toast the bread. Scramble the eggs. Put eggs on bread. Shake of hot sauce.

Done. Eat.

That’s good.

Posted by: nurse ratched at October 12, 2025 04:28 PM (mT+6a)

42 34 Shredded quail meat tacos for lunch today.
Posted by: AZ deplorable moron at October 12, 2025 04:25 PM (PHqOe)

Fancy!

Posted by: Dash my lace wigs! at October 12, 2025 04:28 PM (h7ZuX)

43 40 Just never follow package cooking directions.
Posted by: Nova Local at October 12, 2025 04:25 PM (

Does the package instruct the cook to over-cook it? Or some other ill-advised procedure?

Posted by: Emmie -- be strong and courageous! at October 12, 2025 04:27 PM (FMtrg)

The boneless leg of lamb directions would have been wildly overdone, at least in my oven.

Posted by: Nova Local at October 12, 2025 04:29 PM (tOcjL)

44 I found that stuff weird, even as a kid. Why would you want PB & J in the same jar? You can't adjust the ratio properly like that.
Posted by: mikeski has mixed feelings at October 12, 2025 04:23 PM (nhCoE)

I hated the oil mud concoction they put in the M.R.E.'s and labeled "peanut butter" when I was in the Army so I always brought a jar of that stuff to the field with me. It holds a near a dear place in my heart. Spread many a mre "cracker" with it. Today however I don't use it for ratio reasons.

Posted by: Reforger at October 12, 2025 04:29 PM (D89Gv)

45 No grilled lamb chops but I am having my favorite chicken.

Sauteed chicken breast topped with a pan sauce consisting of lemon juice, lemon zest, butter, Dijon mustard, capers and walnuts. Quite tasty.

Posted by: RickZ at October 12, 2025 04:29 PM (gKDq2)

46 You know what’s good?

Scrambled egg sammich.

Toast the bread. Scramble the eggs. Put eggs on bread. Shake of hot sauce.

Done. Eat.

That’s good.
Posted by: nurse ratched

Seconded. I use rye bread for the toast. No hot sauce though.

Posted by: Tuna at October 12, 2025 04:30 PM (lJ0H4)

47 "There used to be a lot more of them in that box [...]"
- - - - - - -
AKA: First-World Problems. :-D

Posted by: Another Anon at October 12, 2025 04:30 PM (4h45B)

48 Tuna,
Ignore my #38.

Posted by: Diogenes at October 12, 2025 04:32 PM (2WIwB)

49 I can't do grape on a PBJ--way too sweet.
My favorite in winter is pumpernickel toast with PB and orange marmalade--great quick breakfast with coffee!

Posted by: barbarausa at October 12, 2025 04:32 PM (enw9G)

50 You know what’s good?

Scrambled egg sammich.

Toast the bread. Scramble the eggs. Put eggs on bread. Shake of hot sauce.

Done. Eat.

That’s good.
Posted by: nurse ratched at October 12, 2025 04:28 PM (mT+6a)

The Cheese Council says something is missing.

Posted by: RickZ at October 12, 2025 04:32 PM (gKDq2)

51 You know what’s good?

Scrambled egg sammich.

Toast the bread. Scramble the eggs. Put eggs on bread. Shake of hot sauce.

Done. Eat.

That’s good.
Posted by: nurse ratched

Seconded. I use rye bread for the toast. No hot sauce though.
Posted by: Tuna at October 12, 2025 04:30 PM (lJ0H4)

I put grated cheese on the eggs.
Will try some Tabasco next time.

Posted by: Diogenes at October 12, 2025 04:33 PM (2WIwB)

52 Last night was broiled scallops and a side of Boston baked beans. Superlative.

Posted by: San Franpsycho at October 12, 2025 04:34 PM (qD9Ib)

53 45 No grilled lamb chops but I am having my favorite chicken.

Sauteed chicken breast topped with a pan sauce consisting of lemon juice, lemon zest, butter, Dijon mustard, capers and walnuts. Quite tasty.
Posted by: RickZ at October 12, 2025 04:29 PM (gKDq2)

Dinner at RickZ's!

Posted by: m at October 12, 2025 04:34 PM (aURVT)

54 RickZ,
Horde mind...fist bump.

Posted by: Diogenes at October 12, 2025 04:35 PM (2WIwB)

55 Cheese is good. But the simplicity of just eggs and toast with a little punch is sublime.

Posted by: nurse ratched at October 12, 2025 04:35 PM (4tur1)

56
I had a classic roll of lemon genoise scooped out and filled with a delicate sweet cream.

a twinkie
Posted by: Blonde Morticia

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

That's something I read in a ragazine years ago. It was from an exercise for high-line waiters to come up with appetizing descriptions for garbage food. Another item was a slice of cold pizza -- something about a chilled gazpacho topping on a classic Italian something, and a couple of other amusing things. I wish I could find it.

Posted by: Blonde Morticia at October 12, 2025 04:35 PM (oKXMA)

57 52 Last night was broiled scallops and a side of Boston baked beans. Superlative.

Posted by: San Franpsycho at October 12, 2025 04:34 PM (qD9Ib)

Hit the lottery?

Scallops are my spouse's favorite shellfish, but he can't justify the price vs shrimp or mussels...

Posted by: Nova Local at October 12, 2025 04:36 PM (tOcjL)

58 Mom and I made crabapple jelly from the fruit of our baby tree just this way—fruit, water, then drain it through cheesecloth, add sugar, bring to a boil and fill jars. Add to a water bath and boil for 10 minutes, and viola! Home made jelly…

Posted by: History for the Win at October 12, 2025 04:37 PM (f5kOO)

59 I put grated cheese on the eggs.
Will try some Tabasco next time.
Posted by: Diogenes at October 12, 2025 04:33 PM (2WIwB)

I keep two kinds of Tabasco on hand, the regular and the chipotle one. On egg sandwiches, I prefer the chipotle one.

Posted by: RickZ at October 12, 2025 04:38 PM (gKDq2)

60 My friends had me over earlier in the week for soup.

They used the grated parmesagno cheese from Costco that's like $25 a pound.

That was VERY Tasty.

So much better than my $2.99 Can Kraft cheese slices.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 12, 2025 04:39 PM (Sco7b)

61 56
I had a classic roll of lemon genoise scooped out and filled with a delicate sweet cream.

a twinkie
Posted by: Blonde Morticia

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

That's something I read in a ragazine years ago. It was from an exercise for high-line waiters to come up with appetizing descriptions for garbage food. Another item was a slice of cold pizza -- something about a chilled gazpacho topping on a classic Italian something, and a couple of other amusing things. I wish I could find it.
Posted by: Blonde Morticia at October 12, 2025 04:35 PM (oKXMA)

The Gallery of Regrettable Food?

Posted by: m at October 12, 2025 04:39 PM (aURVT)

62 I do not foul my peanut butter by smearing jelly on it. As much peanut butter as you can handle on toast or a cookie. Consume.
I made bulla cakes this morning. Turns out it is just a gingerbread, so I used pumpkin spice and lots of molasses. The first batch of dough was cookie dough, the 2nd was a bread dough. I hid them from myself.

Posted by: Accomack at October 12, 2025 04:40 PM (oERdd)

63 33 23 Does the Horde have opinions about the quality of lamb from Aldi?

Posted by: Emmie -- be strong and courageous! at October 12, 2025 04:22 PM (FMtrg)

When I've bought it, I've enjoyed it. Just never follow package cooking directions.
Posted by: Nova Local at October 12, 2025 04:25 PM (tOcjL)

I've had mixed results. First one was good. A few weeks later they had a sale and I picked up another package. This one smelled a bit..off.

Rinsed it before cooking, rubbed in some soy sauce. The smell was somewhat diminished. After cooking, well, not so much. The meat wasn't rancid, just...off...

Posted by: Joe Kidd at October 12, 2025 04:40 PM (nbLIj)

64
I'm trying to learn to make crepes. I've got this recipe that supposedly makes 12 crepes. I've gotten to where I can get 9 crepes out of it. The other thing I'm working on is making them round, instead of like sea urchins.

Posted by: Blonde Morticia at October 12, 2025 04:41 PM (oKXMA)

65 Peanut butter, honey, and banana. Mash it together and serve on toast. perfect for those days when you don't have blueberry preserves.

Posted by: Diogenes at October 12, 2025 04:42 PM (2WIwB)

66 Jelly on an egg sandwich with Tabasco sauce is good.

Posted by: Accomack at October 12, 2025 04:43 PM (4qMiv)

67 Skip lamb and get the goat.

Posted by: Accomack at October 12, 2025 04:44 PM (4qMiv)

68 I hid them from myself.
Posted by: Accomack

PSA This does not work for chocolate.

Posted by: AZ deplorable moron at October 12, 2025 04:44 PM (PHqOe)

69 Jelly on an egg sandwich with Tabasco sauce is good.
Posted by: Accomack at October 12, 2025 04:43 PM (4qMiv)


Hmmmm...
Church today taught about sin.

Posted by: Diogenes at October 12, 2025 04:45 PM (2WIwB)

70 Here're some links to some copycat recipes:

https://www.allrecipes.com/gallery/
amazing-copycat-recipes-of-your-
favorite-fast-foods/

Posted by: m at October 12, 2025 04:45 PM (aURVT)

71 I like mayo on my egg sammiches.

Posted by: Ronster at October 12, 2025 04:45 PM (gRFnH)

72 Last six one quart mason jars of meat and marinade for jerky are in the fridge.

They'll go in the smoker tomorrow.

Now, to not forget the jerky Saturday morning when I leave for the MOME.

Posted by: rickb223 at October 12, 2025 04:46 PM (3sX9I)

73 I'm trying to learn to make crepes. I've got this recipe that supposedly makes 12 crepes. I've gotten to where I can get 9 crepes out of it. The other thing I'm working on is making them round, instead of like sea urchins.
Posted by: Blonde Morticia at October 12, 2025 04:41 PM (oKXMA)

I had that problem until I bought a carbon steel crepe pan. They require maintenance like a cast iron skillet, but once they're seasoned and up to temp, it's pretty much 1-2-3.

Posted by: mrp at October 12, 2025 04:47 PM (rj6Yv)

74 There's a Mom and Pop place just down the road - they usually serve mostly catfish, grits and hush-puppies and other assorted veggies. However, this week the had on special fried clams - the owner (Mom) said the price at the wholesaler was just too good to pass up. So I ordered them. For being hundreds of miles away from any coast, they were pretty good. Next time I'm there, it's liver and onions for sure. I haven't had that in years.

Posted by: Tonypete at October 12, 2025 04:47 PM (cYBz/)

75 is the box empty now CBD ?

Posted by: cherries in season at October 12, 2025 04:49 PM (8ocT3)

76 As I'm trying to eat Keto lately, I made an apple crisp but used keto friendly sweeteners instead of sugar and substituted zucchini for half of the apples.

Believe it or not, it was good enough to scam the animals at the Parish suppers.

Posted by: Tonypete at October 12, 2025 04:50 PM (cYBz/)

77 CBD, you've outdone yourself with this Food Thread!

Lamb chops and Rugelach are two of my favorite things to eat in the whole world.

True story: the first time I ever had rugelach was when I was making a shiva call on a good friend, whose father, who lived in Teaneck, NJ, had passed away. I had one of the raspberry rugelachs, and I couldn't stop raving about them - in the middle of the shiva call! I might as well have been Larry David, but they were so good. I found a brand at (the dearly departed) Dean & Deluca on the UES that was so good, I only went to D&D to get that brand - Green's Bakery.

Now the big question, CBD - where do I go and get a good batch of the stuff? CT has nothing to speak of.

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 04:50 PM (0CU3H)

78 The only menu advice I would accept from my pastor is on the Eucharist.

Posted by: Accomack at October 12, 2025 04:50 PM (oERdd)

79 Hmmmm...
Church today taught about sin.
Posted by: Diogenes

Should have called me - I'm an expert.

Posted by: Tonypete at October 12, 2025 04:50 PM (cYBz/)

80 Axeshully, it's a pureed legume spread.

Posted by: JackStraw at October 12, 2025 04:51 PM (viF8m)

81 There's a Mom and Pop place just down the road - they usually serve mostly catfish, grits and hush-puppies and other assorted veggies. However, this week the had on special fried clams - the owner (Mom) said the price at the wholesaler was just too good to pass up. So I ordered them. For being hundreds of miles away from any coast, they were pretty good. Next time I'm there, it's liver and onions for sure. I haven't had that in years.
Posted by: Tonypete at October 12, 2025 04:47 PM (cYBz/)


Jeez!
Might as well throw in some friggin' okra too.
I can go with the grits, but the rest? Ick!

Posted by: Diogenes at October 12, 2025 04:51 PM (2WIwB)

82 Love the Food thread. Makes me want to do more of my own cooking.

Posted by: Scuba_Dude at October 12, 2025 04:51 PM (Jm6kM)

83
The Gallery of Regrettable Food?
Posted by: m

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

That looks like fun. There's an X channel that shows some of those godawful old party platters from the 1960s. Pretty much what Julia Child saved us from.

But no, the bit I was talking about was unambiguously disgusting food that people had to tell white lies about.

Posted by: Blonde Morticia at October 12, 2025 04:51 PM (oKXMA)

84 >>>>Next time I'm there, it's liver and onions for sure. I haven't had that in years.
Posted by: Tonypete at October 12, 2025 04:47 PM (cYBz/)
**********
Neither have I sadly. Don't forget the mashed potatoes. That's some real comfort food for me.

Posted by: Rufus T. Firefly at October 12, 2025 04:51 PM (oFzcj)

85 Hmmmm...
Church today taught about sin.
Posted by: Diogenes

Should have called me - I'm an expert.
Posted by: Tonypete


*raises hand
If you need a second example.

Posted by: rickb223 at October 12, 2025 04:52 PM (3sX9I)

86 63 33 23 Does the Horde have opinions about the quality of lamb from Aldi?

Posted by: Emmie -- be strong and courageous! at October 12, 2025 04:22 PM (FMtrg)

When I've bought it, I've enjoyed it. Just never follow package cooking directions.
Posted by: Nova Local at October 12, 2025 04:25 PM (tOcjL)

I've had mixed results. First one was good. A few weeks later they had a sale and I picked up another package. This one smelled a bit..off.

Rinsed it before cooking, rubbed in some soy sauce. The smell was somewhat diminished. After cooking, well, not so much. The meat wasn't rancid, just...off...
Posted by: Joe Kidd at October 12, 2025 04:40 PM (nbLIj)

Wholeheartedly recommend lamb from either BJs or Costco. The big-box stores get first dibs on the best ones off the boat.

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 04:52 PM (0CU3H)

87 Afternoon, CBD and foodies! Alive and well at the casa in Apache Junction. Arrived in the wee hours, in the midst of a monsoon, and found the keys I had brought with me did not work. Sent a text to Moron Osprey, who has a key, and (tried to)sleep in the Suburban until he awoke and read it, which happened about 0800. Got the key, got in the house, and crashed on the bed for 5 hours.

Drinking covfefe, woot!

Posted by: Alberta Oil Peon at October 12, 2025 04:52 PM (8zz6B)

88 Cherry and apricot are my favorite preserves

On pizza, fresh oregano and basil, pepperoni and sweet peppers

Posted by: Skip at October 12, 2025 04:54 PM (+qU29)

89 Tonight the lovely and exotic Mrs naturalfake is cooking tempura for dinner. Always a great meal.

Not sure yet whether to drink beer, sake, shochu or just whip up some cocktails to go with it yet.

Last night I grilled some salmon. Along with grilled corn on the cob and salad.

Made whiskey sours to go with it cuz salmon. I never use egg whites as most recipes call for. The egg white smothers the tartness of the lemon juice and turns a bright refreshing drink into anonymous slop.

Don't turn your cocktails into anonymous slop, people!

Posted by: naturalfake at October 12, 2025 04:55 PM (iJfKG)

90 Every time I see a PP&J I think of this carpenter I would run across at some of our jobs. My father was friends with his boss, so a lot of times we did new kitchens for him on his large renovations. This carpenter was younger, maybe mid to late 20's, and a frigging mountain of a dude. He would bring PP&J for his lunch, but not just 1 or 2 or even 3, noooo. He took a whole loaf of bread and just made PP&J until he was out of bread, and brought the whole damn thing to the job for his lunch.

Posted by: Berserker-Dragonheads Division at October 12, 2025 04:55 PM (snZF9)

91 Tasting History with Max Miller on YouTube.

He really should have his own show. It's history of food with historical figures from writings of the times. Examples: Apple pie from 1390. Irish Stew from the '30's. Caligula's Golden Pork. Extremely interesting.

Posted by: rickb223 at October 12, 2025 04:56 PM (3sX9I)

92 Green's Bakery.

Now the big question, CBD - where do I go and get a good batch of the stuff? CT has nothing to speak of.

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 04:50 PM (0CU3H)

You can order from Green's online - they will ship anywhere in the continental US, and yes, their rugelach is superb, but at Purim next year, try their hamentaschen - Oh My Word!!!!! The fruit ones are good, but the chocolate...my dad couldn't make better and he was really good at it.

Posted by: moki at October 12, 2025 04:56 PM (wLjpr)

93 Nova, we are in Maine visiting with Uncle Tony

Posted by: San Franpsycho at October 12, 2025 04:57 PM (J5F+L)

94 Lamb loin chops (the ‘t-bone’ cut) for the win. One of my favorite meats of them all. As long as you don’t overcook them (which is easy to do), it’s almost impossible to fuck them up.

American vs Australian? Meh. Don’t care. I’d like to buy American but Australian is half the price, and I prefer the slightly more gamey and less sweet Australian taste. But buy and eat whatever you want.

Posted by: Elric the Blade at October 12, 2025 04:58 PM (LDU3K)

95 CBD,

I am glad to see you have come to the conclusion that home cooked meals are better than any Michelin 2 star with all that folderol and cost. Glad to see that France didn't completely ruin you.

Posted by: Pete Bog at October 12, 2025 04:58 PM (pi4LE)

96 Is the new Star Trek series woke? I’m thinking it has to be: is it?

Posted by: NemoMeImpuneLacessit at October 12, 2025 04:58 PM (lI6w+)

97 Drinking covfefe, woot!
Posted by: Alberta Oil Peon at October 12, 2025 04:52 PM (8zz6B)


About a third of my geezer golfing buddies have headed south and a few have landed in AJ.

Posted by: Diogenes at October 12, 2025 04:59 PM (2WIwB)

98 You can order from Green's online - they will ship anywhere in the continental US, and yes, their rugelach is superb, but at Purim next year, try their hamentaschen - Oh My Word!!!!! The fruit ones are good, but the chocolate...my dad couldn't make better and he was really good at it.
Posted by: moki at October 12, 2025 04:56 PM (wLjpr)

Thank you for the suggestion - I never thought to order online. Another fave of mine is Chocolate Babka - any suggestions there, or is Green's the place to go for that as well?

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 04:59 PM (0CU3H)

99 Sorry, that was meant for the previous thread.

Posted by: NemoMeImpuneLacessit at October 12, 2025 04:59 PM (lI6w+)

100 PP&F? wtf is that? Its supposed to be PB&J. jesus..

Posted by: Berserker-Dragonheads Division at October 12, 2025 05:01 PM (snZF9)

101 moki - I'm on Green's website now. The chocolate babka looks divine.

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 05:01 PM (0CU3H)

102 Is anybody else as crazy for capers as I am? I bought a 33.5 oz. jar of non-pareil capers for $18 . . . because I could. Compared to the price of those teeny tiny little jars of capers, it's a steal. Sauces, egg salad, chicken salad, capers can't be beat.

This comment brought to you by The American Caper Council. No, American Caper is NOT the Democrat Party.

Posted by: RickZ at October 12, 2025 05:01 PM (gKDq2)

103 Seems like typing without glasses is a fools errand.

Posted by: Berserker-Dragonheads Division at October 12, 2025 05:02 PM (snZF9)

104 100 PP&F? wtf is that? Its supposed to be PB&J. jesus..
Posted by: Berserker-Dragonheads Division at October 12, 2025 05:01 PM (snZF9)

Berserker-Dragonheads Division: if that's your real name!

Posted by: m at October 12, 2025 05:03 PM (aURVT)

105 Apple jelly recipe from someone who laments not being able to pilfer the apples from his neighbor after he moved, to finding another mark to pilfer apples from. Lebowitz isn't doing the stereotypes any favors.

That being said, having grown up in Pa Dutch country, we favor Apple Butter over Apple Jelly. Or, to the enlightened... ""Lattwaerrick". Apple Butter popped up around the early 1700's in the US with the arrival of German immigrants through Dutch shipping. They used Apple Butter to prolong their use of apples harvested in the fall...and consumed over the long winter.

Incidentally, CBD, Apple Butter is a terrific pairing to Rugelach.

Posted by: Orson at October 12, 2025 05:03 PM (dIske)

106 94 Lamb loin chops (the ‘t-bone’ cut) for the win. One of my favorite meats of them all. As long as you don’t overcook them (which is easy to do), it’s almost impossible to fuck them up.

American vs Australian? Meh. Don’t care. I’d like to buy American but Australian is half the price, and I prefer the slightly more gamey and less sweet Australian taste. But buy and eat whatever you want.
Posted by: Elric the Blade at October 12, 2025 04:58 PM (LDU3K)

The first time my girlfriend at the time (now my wife) made a home-cooked meal for me, she served t-bone lamb chops for dinner at her place. I was a goner as soon as I had my first bite - I knew right then she was The One.

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 05:03 PM (0CU3H)

107 Leftovers for me tonight. But they’re hell of leftovers. Took some girls to Crab House on Friday. All you can eat seafood and steak and pork and … well, everything. It’s Chinese influenced. Highly recommended. It ain’t cheap, but if youre a big eater you’ll make out like a bandit. Anyway, I took a bunch of leftovers home, and the girls did too.

Posted by: Elric the Blade at October 12, 2025 05:03 PM (LDU3K)

108 Darrell - Green's has that as well, chocolate and cinnamon. Plus all the various cookies, including black and whites. I'm sure the price has gone up from when I last ordered, but if you don't want to make them yourself, let Green's do it and be happy! And no, I don't get paid for promotion!!!

Posted by: moki at October 12, 2025 05:04 PM (wLjpr)

109 This is a FWP/Food thread hybrid comment:

I bought a Party Size bag of Fritos Scoops, and not all of them are scoop-shaped.

Posted by: Don Black at October 12, 2025 05:04 PM (AOsQT)

110 Shredded quail meat tacos for lunch today.
Posted by: AZ deplorable moron at October 12, 2025 04:25 PM (PHqOe)

Great minds think alike. We had Pheasant Confit tacos last night. Pretty tasty. The confit treatment for game birds is great to avoid drying out the meat.

Posted by: Pete Bog at October 12, 2025 05:05 PM (pi4LE)

111 I think I'll make cookies.

Posted by: Diogenes at October 12, 2025 05:05 PM (2WIwB)

112 Darrell, I'm happy to be the sprite on your shoulder telling you "Order it!"

I love the chocolate rugelach best, but the chocolate babka is excellent!

Posted by: moki at October 12, 2025 05:06 PM (wLjpr)

113 The confit treatment for game birds is great to avoid drying out the meat.
Posted by: Pete Bog at October 12, 2025 05:05 PM (pi4LE)

Nancy Pelosi's secret recipe?

Posted by: RickZ at October 12, 2025 05:07 PM (gKDq2)

114 Doing some fried chicken tonight.

I do just legs and thighs when frying chicken, never liked the uneven cooking time for breasts and I like dark meat far better than white when I am eating just chicken.

Overnight in a spiced buttermilk marinade, and using my 9 qt. Dutch Oven for the fry.

The most important step in any chicken dish... don't fucking wash it with soap and water like I found out people actually do last weekend. Almost as hard to watch those videos as ISIS beheading videos. Oh, and change the battery in your smoke alarm.

Posted by: Croaker at October 12, 2025 05:07 PM (AUB4U)

115 Not everything is enhanced with dairy.

Sometimes a hamburger hits the spot. And scrambled eggs, cooked properly, are better without cheesy glop.

Potatoes, roasted with good olive oil and s&p don’t need anything.

Pasta with olive oil, garlic, capers, anchovies, tomato, red pepper flakes and basil is bomb.

Posted by: nurse ratched at October 12, 2025 05:09 PM (Krwog)

116 I saw fresh quail meat for sale in the butcher's case at Central Market.

Are they raising quail domestically now?

If so, has anyone tried it?

I'm tempted to buy some to play around with if I can find a recipe that interests me.

Posted by: naturalfake at October 12, 2025 05:10 PM (iJfKG)

117 Great minds think alike. We had Pheasant Confit tacos last night. Pretty tasty. The confit treatment for game birds is great to avoid drying out the meat.
Posted by: Pete Bog


Oh man. That sounds awesome. Did Winston have a paw in the pheasant gathering?

Posted by: nurse ratched at October 12, 2025 05:12 PM (mT+6a)

118 Had a butcher cut up a lamb leg into steaks and one of those are marinating in olive oil, salt and rosemary as we speak. I'll do some rice as a side. A cigar for the salad course...

Posted by: Joe Kidd at October 12, 2025 05:12 PM (nbLIj)

119 Suspect it's no better where you are but large ground coffee is a little under to a bit over $20 hete in se Pa

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

120 I bought a Party Size bag of Fritos Scoops, and not all of them are scoop-shaped.
Posted by: Don Black at October 12, 2025 05:04 PM (AOsQT)

I love Fritos, and especially the scoops. But the last bag I got* was weird. They were sorta flat and thin, like the store brands. And didn't have the signature Frito taste. They're dead to me now. Didn't need those carbs anyway. Sigh.

*which was a while ago, now that they're six bucks a bag!

Posted by: Dash my lace wigs! at October 12, 2025 05:13 PM (h7ZuX)

121 Posted by: nurse ratched at October 12, 2025 05:09 PM

Sometimes simplicity is the order of the day.

Posted by: RedMindBlueState at October 12, 2025 05:13 PM (Wnv9h)

122 115 Not everything is enhanced with dairy.

Sometimes a hamburger hits the spot. And scrambled eggs, cooked properly, are better without cheesy glop.

Potatoes, roasted with good olive oil and s&p don’t need anything.

Pasta with olive oil, garlic, capers, anchovies, tomato, red pepper flakes and basil is bomb.
Posted by: nurse ratched at October 12, 2025 05:09 PM (Krwog)

Preach it!

(even though I love a good cheeseburger)

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 05:14 PM (0CU3H)

123 I'm tempted to buy some to play around with if I can find a recipe that interests me.
Posted by: naturalfake


I’ve never cooked quail.

My boys loved it when I roasted Cornish game hens. I’d stuff them with cornbread stuffing, tie them up and baste them with butter every 10 minutes. It’s so fun to tear into a whole bird on your plate.

Posted by: nurse ratched at October 12, 2025 05:14 PM (mT+6a)

124 That being said, having grown up in Pa Dutch country, we favor Apple Butter over Apple Jelly. Or, to the enlightened... ""Lattwaerrick".
Posted by: Orson

Most of my family would eat their scrapple with apple butter. But me? That's a big Nope!

I want my scrapple straight up - no King's Syrup, no apple butter.

Posted by: Tonypete at October 12, 2025 05:15 PM (cYBz/)

125 I'm tempted to buy some to play around with if I can find a recipe that interests me.
Posted by: naturalfake at October 12, 2025 05:10 PM (iJfKG)

My brother raises them for his raptors.

Posted by: Reforger at October 12, 2025 05:15 PM (D89Gv)

126 Sounds delicious, nurse!

Posted by: naturalfake at October 12, 2025 05:16 PM (iJfKG)

127 Are they raising quail domestically now?

If so, has anyone tried it?

I'm tempted to buy some to play around with if I can find a recipe that interests me.
Posted by: naturalfake at October 12, 2025 05:10 PM

Farm raised quail is tasty. There are a lot of good recipes out there. I have a nice one for coffee and spice rubbed quail with a vanilla scented sauce. If you go to D'artagnan's website, they have a lot of good recipes there as well.

Posted by: RedMindBlueState at October 12, 2025 05:16 PM (Wnv9h)

128 122: as someone with a severe dairy allergy, I appreciate this! I've lived dairy free for 25 years, and it sometimes feels like I'm missing out, but I've learned to compensate with herbs and spices, chicken schmaltz and really good olive oil!

(And Green's makes dairy free treats!)

Posted by: moki at October 12, 2025 05:16 PM (wLjpr)

129 118 Had a butcher cut up a lamb leg into steaks and one of those are marinating in olive oil, salt and rosemary as we speak. I'll do some rice as a side. A cigar for the salad course...
Posted by: Joe Kidd

Add some Dijon mustard when you roast/grill. Trust me.

Posted by: nurse ratched at October 12, 2025 05:16 PM (mT+6a)

130 It’s so fun to tear into a whole bird on your plate.
Posted by: nurse ratched at October 12, 2025 05:14 PM

Little birds are fun to play with.

Posted by: RedMindBlueState at October 12, 2025 05:17 PM (Wnv9h)

131 Ate like royalty last night. Tonight was a Costco hotdog. Howdy food people and thanks, CBD.

Posted by: scampydog at October 12, 2025 05:17 PM (lKSTc)

132 I'm tempted to buy some to play around with if I can find a recipe that interests me.
Posted by: naturalfake at October 12, 2025 05:10 PM (iJfKG)

My brother raises them to feed his raptors.

Posted by: Reforger at October 12, 2025 05:18 PM (D89Gv)

133 Thanks for the responses about lamb from Aldo, y'all. There's a lamb rib roast in the sneak peek ad for next week.

Posted by: Emmie at October 12, 2025 05:18 PM (FMtrg)

134 My favorite breakfast is two eggs over easy with buttered toast (preferably sourdough) and black coffee. Sometimes bacon, not always. And Cholula.

Posted by: Pug Mahon, Bonafide at October 12, 2025 05:19 PM (0aYVJ)

135 Well, missed FWP, assume they were all resolved without my input.
Got absolutely nothing for the food thread. It too will carry on.

Posted by: From about That Time at October 12, 2025 05:19 PM (n4GiU)

136 RMBS!

Soooooon. Be prepared for a big hug. And maybe a butt squeeze. Ok. A hug and a butt squeeze.

Posted by: nurse ratched at October 12, 2025 05:20 PM (mT+6a)

137 Afternoon, CBD and foodies! Alive and well at the casa in Apache Junction. Arrived in the wee hours, in the midst of a monsoon, and found the keys I had brought with me did not work. Sent a text to Moron Osprey, who has a key, and (tried to)sleep in the Suburban until he awoke and read it, which happened about 0800. Got the key, got in the house, and crashed on the bed for 5 hours.

Drinking covfefe, woot!
Posted by: Alberta Oil Peon

I wondered who brought the rain...

Posted by: AZ deplorable moron at October 12, 2025 05:20 PM (PHqOe)

138 Long as I'm here:

I tried to make restaurant-style hash browns. FAIL. I ended up with a plateful of teeny tiny burnt french fries.

Made vanilla pudding from scratch. WIN.
Yesterday made black bean-habanero chili. WIN.

Posted by: Don Black at October 12, 2025 05:20 PM (AOsQT)

139 Butter the bread with real butter and then apply the peanut butter and JAM! Excellent sandwich and nothing gets soggy.

Posted by: Mrs. Leggy at October 12, 2025 05:21 PM (dyL4B)

140 RMBS!

Soooooon. Be prepared for a big hug. And maybe a butt squeeze. Ok. A hug and a butt squeeze.
Posted by: nurse ratched at October 12, 2025 05:20 PM

Soon...

Posted by: RedMindBlueState at October 12, 2025 05:21 PM (Wnv9h)

141 Most everyrhing is enhanced with the addition of an egg.

Favorite at home lunch? Leftover pizza heated in the air fryer and topped with a fried egg.

Posted by: nurse ratched at October 12, 2025 05:21 PM (mT+6a)

142 Posted by: Alberta Oil Peon

I wondered who brought the rain...

An inch yesterday and over 3inches today!

Posted by: AZ deplorable moron at October 12, 2025 05:22 PM (PHqOe)

143 138 Long as I'm here:

I tried to make restaurant-style hash browns. FAIL. I ended up with a plateful of teeny tiny burnt french fries.

Made vanilla pudding from scratch. WIN.
Yesterday made black bean-habanero chili. WIN.

Posted by: Don Black at October 12, 2025 05:20 PM (AOsQT)

How'd you try to make the hash browns?

Posted by: Nova Local at October 12, 2025 05:22 PM (tOcjL)

144 139 Butter the bread with real butter and then apply the peanut butter and JAM! Excellent sandwich and nothing gets soggy.
Posted by: Mrs. Leggy at October 12, 2025 05:21 PM (dyL4B)

Sounds good to me. I put butter AND peanut butter on toast. I also put butter AND cream cheese on a bagel. Maybet it's excessive, but it sure is good.

Posted by: Dash my lace wigs! at October 12, 2025 05:22 PM (h7ZuX)

145 Oh man. That sounds awesome. Did Winston have a paw in the pheasant gathering?
Posted by: nurse ratched at October 12, 2025 05:12 PM (mT+6a)

He nosed his way into the process.

Quail are easy and fun to cook. Easily overcooked as well. Marinate spatchcocked in EVOO, Garlic Herbs and Peppercorns. Grill on a hot wood fire flip flip about 2-3 minutes a side. Delicious

Posted by: Pete Bog at October 12, 2025 05:23 PM (pi4LE)

146 Sounds good to me. I put butter AND peanut butter on toast. I also put butter AND cream cheese on a bagel. Maybet it's excessive, but it sure is good.
Posted by: Dash my lace wigs! at October


Everyone doesn’t do this?

Posted by: nurse ratched at October 12, 2025 05:23 PM (mT+6a)

147 139 Butter the bread with real butter and then apply the peanut butter and JAM! Excellent sandwich and nothing gets soggy.
Posted by: Mrs. Leggy at October 12, 2025 05:21 PM (dyL4B)

Ooh, good idea.

Posted by: m at October 12, 2025 05:24 PM (aURVT)

148 102 ... "Is anybody else as crazy for capers as I am? I bought a 33.5 oz. jar of non-pareil capers for $18 . . . because I could. Compared to the price of those teeny tiny little jars of capers, it's a steal. Sauces, egg salad, chicken salad, capers can't be beat."

Oh my, yes. I use them increasingly these days. Do you have a specific brand in mind?

Posted by: JTB at October 12, 2025 05:24 PM (yTvNw)

149 My boys loved it when I roasted Cornish game hens. I’d stuff them with cornbread stuffing, tie them up and baste them with butter every 10 minutes. It’s so fun to tear into a whole bird on your plate.
Posted by: nurse ratched at October 12, 2025 05:14 PM (mT+6a)

I love Cornish game hen. Alas, wife and sons do not. Why? prolly because it looks like they are eating tiny birds. I do not have that problem. It's tasty fare. If wife takes a weekend trip to Helena or something I'll partake.

Posted by: Pug Mahon, Bonafide at October 12, 2025 05:24 PM (0aYVJ)

150 Add some Dijon mustard when you roast/grill. Trust me.
Posted by: nurse ratched at October 12, 2025 05:16 PM (mT+6a)

(Reads Nurse's alglio ollio with anchovies recipe above)

(Puts mustard next to marinating lamb...)

Posted by: Joe Kidd at October 12, 2025 05:24 PM (nbLIj)

151 A nice layer of potato chips inside a PB or PB&J sandwich. Gives you practice for laying tile in thinset mortar.


Grilled PB sandwich is sublime.

Posted by: haffhowershower at October 12, 2025 05:24 PM (144I4)

152 We're going to visit a local butcher shop... newly opened (for about 1-2 months) and get a "sampling" of their wares. They purport to have access to local, grass fed beef and have an pretty wide selection of bratwursts... along with chicken and, perhaps, lamb.

We'll see.

Posted by: Martini Farmer at October 12, 2025 05:24 PM (Q4IgG)

153 >How'd you try to make the hash browns?

Posted by: Nova Local

https://youtu.be/7xDmCLP5mhY

Posted by: Don Black at October 12, 2025 05:25 PM (AOsQT)

154 Home-cooked food is just better than most restaurant food, if done with flavor in mind. Is it as easy as buying prepared food or frozen food and then nuking it for a quick meal? No, of course not, but the pleasures of the dining table are for many people an integral part of being human, and the trouble is worth the delight of sitting down with family or friends, or both, and enjoying a healthful and delicious meal made mostly from scratch.
=====
Widowed for over fifteen years now, I still cook most of my meals from scratch (and/or leftovers). I think it's just as important for your mental health as your physical. Keeps you connected, occupied (decidedly underrated) and hopefully, imaginative.

Posted by: From about That Time at October 12, 2025 05:25 PM (n4GiU)

155 Everyone doesn’t do this?
Posted by: nurse ratched at October 12, 2025 05:23 PM (mT+6a)

I hope so!

Posted by: Dash my lace wigs! at October 12, 2025 05:25 PM (h7ZuX)

156 Willowed

"Bibi gets carte blanc to wipe them out."

I don't know if Israel has the will to do so.

Either way, I hope the Right is paying attention because the lessons from this transfer to our own dilemma - if one side is willing to kill for its cause and the other is not, you don't need to be a student of history to know which side will prevail.

And I've come to believe our "light switch" metaphor is a cope to Do Nothing (because the only alternative is framed as violence that will quickly spin out of control). Are we really so unimaginative that we can't come up with anything between Fire Everything and Do Nothing? No, we could be a dial not a switch, we just lack the will.

So I pray I'm wrong about Israel, but if not - observe what happens to people who have lost the will to act.

Posted by: Fen at October 12, 2025 05:26 PM (Dz6Vv)

157 Been in Boise for some time now, but have not indulged in the Basque cuisine yet. I need to remedy that. I did get some Basque chorizo sausage that was tasty, but a bit dry. I want to try it in gumbo.

Posted by: Pug Mahon, Bonafide at October 12, 2025 05:28 PM (0aYVJ)

158 My mom was British. We buttered bread for every kind of sandwich because that's what they do (did?) over there. This was also the habit of Mr. L's family. Irish Canadians. He butters the bread of every sandwich he makes. One reason I married him!

Posted by: Mrs. Leggy at October 12, 2025 05:28 PM (dyL4B)

159 I tried to make restaurant-style hash browns. FAIL. I ended up with a plateful of teeny tiny burnt french fries.

Posted by: Don Black at October 12, 2025 05:20 PM (AOsQT)

Diner trick tip:

Boil your whole unpeeled potatoes the night before in salted water. Let cool and refrigerate overnight. The next morning, the skins slip right off. then chop the potato into whatever size floats your boat. Medium high heat and just brown to warm through.

Voila! Diner hash browns.

Posted by: RickZ at October 12, 2025 05:29 PM (gKDq2)

160 Butt squeeeeeeeze

Posted by: Commissar of plenty and festive little hats at October 12, 2025 05:29 PM (9avc6)

161 I just pulled the last of four pans of baklava out of the oven. Bringing the to the MoMe, y'all!

I made traditional walnut, but also decided to try some pecan with a brown sugar-based sauce for caramely flavor. Hope you like it.

*Now, I hope my car doesn't give me any trouble on the way. Warning lights are coming on randomly, but the dealership couldn't duplicate the problem, and didn't fix anything.

Posted by: Dash my lace wigs! at October 12, 2025 05:30 PM (h7ZuX)

162 My dear departed mother love peanut butter and mayonnaise sandwiches. Why? poverty food.

Like me and my dill pickles on soda crackers. And hot dogs split and fried on white bread with mustard.

Posted by: Pug Mahon, Bonafide at October 12, 2025 05:31 PM (0aYVJ)

163 naturalfake, I have a source for the best quail to be found. This place also do amazing venison and wild boar. Located here in Texas.

Posted by: Ben Had at October 12, 2025 05:31 PM (QGLzn)

164 140 Soooooon. Be prepared for a big hug. And maybe a butt squeeze. Ok. A hug and a butt squeeze.
Posted by: nurse ratched at October 12, 2025 05:20 PM

Soon...

Posted by: RedMindBlueState at October 12, 2025 05:21 PM

Jealous

Posted by: Scuba_Dude at October 12, 2025 05:32 PM (Jm6kM)

165 Everybody ! DO NOT get between me and Dash's baklava.

Posted by: Ben Had at October 12, 2025 05:33 PM (QGLzn)

166 Just curious, what do you got against David Lebovitz?

Posted by: beckster at October 12, 2025 05:34 PM (I7J98)

167 Oh my, yes. I use them increasingly these days. Do you have a specific brand in mind?
Posted by: JTB at October 12, 2025 05:24 PM (yTvNw)

Not really. Just the largest jar of non-pareil capers for the cheapest price.

This jar is a brand called Sanniti. I've bought large jars of Roland brand capers before, too.

I can only get the large jars on-line as my Italian deli closed about a decade ago.

Posted by: RickZ at October 12, 2025 05:34 PM (gKDq2)

168 I really like apple butter but don't ever use it on a PBJ, more likely crackers or in oatmeal

Posted by: Skip at October 12, 2025 05:35 PM (+qU29)

169 Scoobs,
You will be missed. Please take care.

And put your pto request for next year in the books NOW and tell your boss to shove it.

Or retire.

Heh.

Posted by: nurse ratched at October 12, 2025 05:36 PM (mT+6a)

170 Quail are easy and fun to cook. Easily overcooked as well. Marinate spatchcocked in EVOO, Garlic Herbs and Peppercorns. Grill on a hot wood fire flip flip about 2-3 minutes a side. Delicious
Posted by: Pete Bog

We did 500F for 15min with a butter rub. They came out perfect and moist.

Posted by: AZ deplorable moron at October 12, 2025 05:36 PM (PHqOe)

171 Jelly, nope . Jam it is for me.

Posted by: Ben Had at October 12, 2025 05:37 PM (QGLzn)

172 Texas weather for the meet next weekend looks nice.

Dallas is high of 87 and 20% chance of rain

Posted by: Fen at October 12, 2025 05:37 PM (Dz6Vv)

173 DO NOT get between me and Dash's baklava.
Posted by: Ben Had

Unless a hug is needed?

Posted by: AZ deplorable moron at October 12, 2025 05:37 PM (PHqOe)

174 158 My mom was British. We buttered bread for every kind of sandwich because that's what they do (did?) over there. This was also the habit of Mr. L's family. Irish Canadians. He butters the bread of every sandwich he makes. One reason I married him!

Posted by: Mrs. Leggy at October 12, 2025 05:28 PM

The British are to fond of bettering everything.

When I was working in Hong Kong back in the early 90's I ordered room service from the hotel my company had put me up. Decided on getting a pastrami on rye.
As a New Yorker, nothing goes on that sandwich except for mustard.
Now this is a 5 star hotel I am in and the bell rings and my meal is wheeled into me. I see the mustard in its container waiting for me to spread it on the awaiting sandwich.
I uncover the sandwich and open it up for the mustard and what do I find?

THEY PUT BUTTER ON THE FREAKING BREAD!!!!!!!

What blasphemy!!

Needless to say, when I went to work the next day I let my British colleagues know of the error of their ways.

Posted by: Scuba_Dude at October 12, 2025 05:39 PM (Jm6kM)

175 AZ deplorable, well , in that case. Ok

Posted by: Ben Had at October 12, 2025 05:40 PM (QGLzn)

176 That baked squab/Cornish game hen is crying out for a sauce consisting of brandy, apples, raisins and walnuts.

Works for chicken, too.

Posted by: RickZ at October 12, 2025 05:40 PM (gKDq2)

177 Showered and shaved. Man, because of the monsoon, the humidity is off the charts. Wolfus would be right at home. But the ice maker in my fridge works!

Posted by: Alberta Oil Peon at October 12, 2025 05:41 PM (8zz6B)

178 169 Scoobs,
You will be missed. Please take care.

And put your pto request for next year in the books NOW and tell your boss to shove it.

Or retire.

Heh.

Posted by: nurse ratched at October 12, 2025 05:36 PM

GMTA Nurse, just an hour or so ago I was planning out next years trips. The first thing I did was block out 2 weeks in October. :-)
Of course I have to wait until January to put in the days, but it is out there.
And I will most likely be retiring after the MoMe of 2027.

Posted by: Scuba_Dude at October 12, 2025 05:42 PM (Jm6kM)

179 All these hash brown tips are making me hungry for breakfast. I'm going to try some of those.

Posted by: Berserker-Dragonheads Division at October 12, 2025 05:43 PM (snZF9)

180 171 Jelly, nope . Jam it is for me.

Posted by: Ben Had at October 12, 2025 05:37 PM

Ok, time for a stupid question, what is the difference between jelly and jam?

Posted by: Scuba_Dude at October 12, 2025 05:43 PM (Jm6kM)

181 CBD posted "Home-cooked food is just better than most restaurant food, if done with flavor in mind."

Absolutely! Our restaurant visits are not as frequent these days. The meals we prepare from scratch are delicious, probably a lot healthier, and work with our taste preferences. No restaurant would use the insane amount of lemon I like.

Posted by: JTB at October 12, 2025 05:43 PM (yTvNw)

182 AOP,
Glad you made it to AJ safe and sound.

You get a hug and a butt squeeze too!

Posted by: nurse ratched at October 12, 2025 05:43 PM (mT+6a)

183 I wondered who brought the rain...
Posted by: AZ deplorable moron at October 12, 2025 05:20 PM (PHqOe)



I saw some old bearded guy in a robe loading animals onto a boat.

Posted by: Alberta Oil Peon at October 12, 2025 05:44 PM (8zz6B)

184 180 171 Jelly, nope . Jam it is for me.

Posted by: Ben Had at October 12, 2025 05:37 PM

Ok, time for a stupid question, what is the difference between jelly and jam?

Posted by: Scuba_Dude at October 12, 2025 05:43 PM (Jm6kM)

One is made solely from juice (jelly).
One is made from the fruit (jam).

Posted by: Nova Local at October 12, 2025 05:45 PM (tOcjL)

185 naturalfake, I have a source for the best quail to be found. This place also do amazing venison and wild boar. Located here in Texas.
Posted by: Ben Had at October 12, 2025 05:31 PM

We need to talk this week. I need to know this.

Posted by: RedMindBlueState at October 12, 2025 05:45 PM (Wnv9h)

186 Jam doesn't have added pectin in it. It is thicken by the natural pectin in the fruit. Blackberry is my favorite.

Posted by: Ben Had at October 12, 2025 05:46 PM (QGLzn)

187 read a very funny article once by a Brit confused by the Yank obsession with PBJ, and he decided to try it to see what the fuss was.
Bearing in mind we are two people separated by a common language, he went into it with some innocent assumptions that proved disastrous.
First he dutifully buttered the bread from coast to coast, then spread peanut butter on one slice, and some fruit "jelly"--what they call jelly, and we call Jell-o--on the other, and promptly was running for the sink to spit the abomination down the drain.

Posted by: barbarausa at October 12, 2025 05:46 PM (enw9G)

188 184 One is made solely from juice (jelly).
One is made from the fruit (jam).

Posted by: Nova Local at October 12, 2025 05:45 PM

Thank you. I would be partial to jam then.

Posted by: Scuba_Dude at October 12, 2025 05:47 PM (Jm6kM)

189 GMTA Nurse, just an hour or so ago I was planning out next years trips. The first thing I did was block out 2 weeks in October. :-)
Of course I have to wait until January to put in the days, but it is out there.
And I will most likely be retiring after the MoMe of 2027.
Posted by: Scuba_Dude at October 12, 2025 05:42 PM

Looking forward to NH, Scoob. I'll have the new Savage with me.

Posted by: RedMindBlueState at October 12, 2025 05:47 PM (Wnv9h)

190 187 read a very funny article once by a Brit confused by the Yank obsession with PBJ, and he decided to try it to see what the fuss was.
Bearing in mind we are two people separated by a common language, he went into it with some innocent assumptions that proved disastrous.
First he dutifully buttered the bread from coast to coast, then spread peanut butter on one slice, and some fruit "jelly"--what they call jelly, and we call Jell-o--on the other, and promptly was running for the sink to spit the abomination down the drain.
Posted by: barbarausa at October 12, 2025 05:46 PM (enw9G)

hahahahaha!

Posted by: m at October 12, 2025 05:47 PM (aURVT)

191
Tasting History with Max Miller on YouTube.

He really should have his own show. It's history of food with historical figures from writings of the times. Examples: Apple pie from 1390. Irish Stew from the '30's. Caligula's Golden Pork. Extremely interesting.
Posted by: rickb223

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

Those successful YouTubers are sooooo much better off without their own shows. They pick their topics, their sponsors, their schedules, their content, everything. It's great -- no boss, no corporate interference, no "We'll put you in this time slot because we know better." They can engage with their followers to the extent they like, put on a video as long or as short as they like, control their own advertising and promotion, everything.

The part of YouTube that sucks is if you're creating quasi-political or social commentary, in which case you'd better be on the right side of issues like COVID, Islam, transmutilation, stolen elections, etc.

Posted by: Blonde Morticia at October 12, 2025 05:48 PM (oKXMA)

192 188 184 One is made solely from juice (jelly).
One is made from the fruit (jam).

Posted by: Nova Local at October 12, 2025 05:45 PM

Thank you. I would be partial to jam then.

Posted by: Scuba_Dude at October 12, 2025 05:47 PM (Jm6kM)

Actually, I use preserves...they use the most fruit...

It's a continuum...jelly has none of the fruit left, and preserves has almost all of it (no peel - that's marmalade)...

Posted by: Nova Local at October 12, 2025 05:48 PM (tOcjL)

193 I just rehydrated cranberries in sherry and added finely chopped walnuts. I will be using this as a spread this week.

Posted by: Ben Had at October 12, 2025 05:49 PM (QGLzn)

194 between jelly and jam?
Posted by: Scuba_Dude

According to my sainted mother.. Jelly is clear and jam has fruit in it.

Posted by: AZ deplorable moron at October 12, 2025 05:49 PM (PHqOe)

195
read a very funny article once by a Brit confused by the Yank obsession with PBJ, and he decided to try it to see what the fuss was.
Bearing in mind we are two people separated by a common language, he went into it with some innocent assumptions that proved disastrous.
First he dutifully buttered the bread from coast to coast, then spread peanut butter on one slice, and some fruit "jelly"--what they call jelly, and we call Jell-o--on the other, and promptly was running for the sink to spit the abomination down the drain.
Posted by: barbarausa

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

Given British cuisine, I'm surprised he didn't consider it a taste sensation.

Posted by: Blonde Morticia at October 12, 2025 05:49 PM (oKXMA)

196 I had heard that jam was basically mashed whole fruit, and preserves was whole fruit.

Posted by: barbarausa at October 12, 2025 05:50 PM (enw9G)

197 167 ... "Not really. Just the largest jar of non-pareil capers for the cheapest price.

This jar is a brand called Sanniti. I've bought large jars of Roland brand capers before, too."

RickZ,

Thanks for the info. I can add this to the list of better quality ingredients we keep handy along with local honey, and top quality balsamic vinegar and olive oil. (We have a store nearby that has both.)

Posted by: JTB at October 12, 2025 05:50 PM (yTvNw)

198 That's Rugelach

I love these. So good. Perfect really.

Posted by: bear with asymmetrical balls at October 12, 2025 05:50 PM (55kM1)

199 Blonde Morticia, he was plotting revenge on his friends who had assured him it was one of the great sweet/savory combos known to man.
He filed it in the "Americans are crazy" column.

Posted by: barbarausa at October 12, 2025 05:52 PM (enw9G)

200 200

Posted by: m at October 12, 2025 05:52 PM (aURVT)

201 I second the pellet smoker option. Pulled pork and brisket are better than what most restaurants offer. Perhaps sacrilegious, with the right technique, brisket can be as good as Franklin's or Goldee's.

Posted by: KungPow at October 12, 2025 05:52 PM (/iMI3)

202 jelly has none of the fruit left, and preserves has almost all of it (no peel - that's marmalade)...
Posted by: Nova Local

That copies.

Posted by: AZ deplorable moron at October 12, 2025 05:52 PM (PHqOe)

203 According to my sainted mother.. Jelly is clear and jam has fruit in it.
Posted by: AZ deplorable moron at October 12, 2025 05:49 PM (PHqOe)

"Must be jelly, 'cause jam don't shake like that."

Posted by: Alberta Oil Peon at October 12, 2025 05:53 PM (8zz6B)

204 189 Looking forward to NH, Scoob. I'll have the new Savage with me.

Posted by: RedMindBlueState at October 12, 2025 05:47 PM

I might have a new toy to show off too. :-)

Posted by: Scuba_Dude at October 12, 2025 05:56 PM (Jm6kM)

205 I've done all my own cooking for years - and yes, my daughter does all her own cooking and she is lightyears better than I am at it. BUT: the rewards of cooking one's own food are many, not the least of which is having 100% control over what goes INTO the dish served at the table. And again yes, I am an absolute control freak over what I will and won't allow into my kitchen. At the risk of sounding all '70s hippie, I use as close to 100% natural ingredients as possible. I also make a point of washing every vegetable or other raw ingredient brought into the food prep area. Do I know what those crops were sprayed with? No. Do I want to eat it? Again, NO. Be safe, chirren …

Posted by: Dr_No at October 12, 2025 05:58 PM (ayRl+)

206 RMBS, a friend made venison carpaccio from the New Zeland red deer filets that come from this supplier. I don't have enough words to tell you how good it was.

Posted by: Ben Had at October 12, 2025 05:59 PM (QGLzn)

207 I couldn't get a decent Italian grinder until I consulted with David Brooks about the proper pronunciation of the endless multitude of Italian cold cuts.

Know your place, you fucking hobgoblin!

Posted by: Rev. Wishbone at October 12, 2025 06:01 PM (Om+DK)

208 Pectin is traditionally made from Quinces and green apple skins. For the last half-dozen years I have been picking up the early green apples that the trees cast (they naturally thin themselves early of the apples that are too much on a cluster) and cook them down for pectin.
The approved way is to peel and boil the peel, I chop them up and simmer them in enough water to cover, and then pour the water off after it cools. The liquid should be slightly sluggish, but not really syrupy.
It works with apple and pear jam, and I have made it with berry and cherry jam.
Without commercial pectin, making jam and jelly is a matter of cooking the jam to the point of soft/hard ball stage, which I think means enough of the water has been boiled off to allow the jam to raise to a temperature higher than what evaporation was allowing it to go by cooling it.
I don't have anything to back this other than a discussion I had once with someone who cooked his own sugarcane syrup, and had to drive off enough water to allow it to by syrup and not sweet juice.

Posted by: Kindltot at October 12, 2025 06:05 PM (rbvCR)

209 DanMan turned me onto grilled PB&J when we were first wed. YUM! Better than grilled cheese!

Posted by: DanMa'am at October 12, 2025 06:06 PM (8uzBS)

210 207 I couldn't get a decent Italian grinder until I consulted with David Brooks about the proper pronunciation of the endless multitude of Italian cold cuts.

Know your place, you fucking hobgoblin!
Posted by: Rev. Wishbone at October 12, 2025 06:01 PM (Om+DK)
_____________________________

The crease on the sour dough bread was particularly spectacular.

Posted by: Orson at October 12, 2025 06:06 PM (dIske)

211 RMBS, a friend made venison carpaccio from the New Zeland red deer filets that come from this supplier. I don't have enough words to tell you how good it was.
Posted by: Ben Had at October 12, 2025 05:59 PM

I'll take notes.

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

212 I might have a new toy to show off too. :-)
Posted by: Scuba_Dude at October 12, 2025 05:56 PM

Niiice.

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

213 Italian Style Meatballs coming up.

And cut up microwaved tomatoes.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 12, 2025 06:08 PM (Sco7b)

214 I couldn't get a decent Italian grinder until I consulted with David Brooks about the proper pronunciation of the endless multitude of Italian cold cuts.

Know your place, you fucking hobgoblin!
Posted by: Rev. Wishbone at October 12, 2025 06:01 PM (Om+DK)

When you say prosciutto, there is no 'o' at the end.

Pro-ZHUTE.

And an Italian hero does not get tomato slices but rather roasted pepper slices (patted dry).

If you want to lift that sandwich to another lever, make a puree/spread of roasted garlic, Kalamata olives and Parmigiano Reggiano.

You're welcome.

Posted by: RickZ at October 12, 2025 06:09 PM (gKDq2)

215 >>>Lebowitz isn't doing the stereotypes any favors.

Dude, the apples I toss every year breaks my heart. I wish I could find someone who would take some of my apples. And of course, I have planted another couple of trees.

Posted by: Kindltot at October 12, 2025 06:12 PM (rbvCR)

216 >>>Dude, the apples I toss every year breaks my heart. I wish I could find someone who would take some of my apples. And of course, I have planted another couple of trees.

Posted by: Kindltot

>The tasty whitetail deer around here would love to have your fermented apples. Fat and juicy, that's how we like our venison steaks.

Posted by: Rev. Wishbone at October 12, 2025 06:15 PM (Om+DK)

217 Kindltot, no hog producers around? They would take them in a heartbeat.

Posted by: Ben Had at October 12, 2025 06:16 PM (QGLzn)

218 Really late to the party here but had a question. At Trader Joe's the other day they had shaved lamb shoulder. I found this intriguing. I use lamb shoulder a lot but the packages are so,etimes deceiving and I end up with more bone than meat. Has any one seen this and if so how does it work?

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:16 PM (t/2Uw)

219 Sharon, gyros!

Posted by: Ben Had at October 12, 2025 06:17 PM (QGLzn)

220 By this time next week I hope we have left those of you at the MoMe in a food coma.

Posted by: Ben Had at October 12, 2025 06:19 PM (QGLzn)

221 He lamb looked like thin slices. Would you just fry the slices or cut the, into pieces? Think the pieces would be very thin.

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:19 PM (t/2Uw)

222 Also, seeing as the subject is rugalach, a very Jewish thing, does anyone know what to send for a Bat Mitzvah gift? A grandniece in CT is happening the weekend after the MoMe so I can't go. Anyone know?

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:22 PM (t/2Uw)

223 By this time next week I hope we have left those of you at the MoMe in a food coma.
Posted by: Ben Had at October 12, 2025 06:19 PM (QGLzn)
-----
Is that coming up?

Posted by: Weasel at October 12, 2025 06:24 PM (as+uv)

224 Well...that was fun. A pleasant 70 minutes on the New Jersey Turnpike! In the rain.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:24 PM (n9ltV)

225 10 years and we have done everything from hamburgers and hot dogs to roast pig, cabrito, paella and shrimp boil.

Can't wait to feed you all.

Posted by: Ben Had at October 12, 2025 06:24 PM (QGLzn)

226 220 By this time next week I hope we have left those of you at the MoMe in a food coma.

Posted by: Ben Had at October 12, 2025 06:19 PM

Hopefully there will be pictures and a list of the wonderful meals that some of us will be missing.

Posted by: Scuba_Dude at October 12, 2025 06:25 PM (Jm6kM)

227 Grilled Peanut Butter and BACON sandwich. FTW

Posted by: free tibet at October 12, 2025 06:25 PM (f0UyA)

228 10 years and we have done everything from hamburgers and hot dogs to roast pig, cabrito, paella and shrimp boil.

Can't wait to feed you all.

Posted by: Ben Had at October 12, 2025 06:24 PM

Looking forward to the great food and the even greater company!

Posted by: RedMindBlueState at October 12, 2025 06:25 PM (Wnv9h)

229 Weasel, next month I think.

Posted by: Ben Had at October 12, 2025 06:25 PM (QGLzn)

230 Now the big question, CBD - where do I go and get a good batch of the stuff? CT has nothing to speak of.

Posted by: Darrell Harris - Je Suis Charlie at October 12, 2025 04:50 PM (0CU3H)

These were from a bakery on Route 23 west of I287.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:26 PM (n9ltV)

231 Posted by: Ben Had at October 12, 2025 06:25 PM (QGLzn)
---
Think that's what I have on my calendar!

Posted by: Weasel at October 12, 2025 06:26 PM (as+uv)

232 A grandniece in CT is happening the weekend after the MoMe so I can't go. Anyone know?

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:22 PM (t/2Uw)

I would send money (in a multiple of 18 ) and a nice hardcover book.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:27 PM (n9ltV)

233 224 Well...that was fun. A pleasant 70 minutes on the New Jersey Turnpike! In the rain.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:24 PM

The question is how many exits you traveled in that time.

Posted by: Scuba_Dude at October 12, 2025 06:27 PM (Jm6kM)

234 Well...that was fun. A pleasant 70 minutes on the New Jersey Turnpike! In the rain.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:24 PM (n9ltV)

Does New Jersey have Straightpikes, too, for those of us who don't steer too good?

Posted by: Alberta Oil Peon at October 12, 2025 06:28 PM (8zz6B)

235 >>>Well...that was fun. A pleasant 70 minutes on the New Jersey Turnpike! In the rain.

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

>Did you pick up some baguettes on your way home? Don't tell me you didn't have time.

Posted by: Rev. Wishbone at October 12, 2025 06:29 PM (Om+DK)

236 The deep fried bacon is a must and many, many thank yous to Berserker and Mrs.B for the addition of the Taylor ham

Posted by: Ben Had at October 12, 2025 06:29 PM (QGLzn)

237 I'm not sure if this is FWP or food thread, but I bought a box of Good & Plenty, and the entire box was all snubbies. I am aghast.
Owned by Hersey. I wonder if apparent size while downsizing packages might be a factor..

Posted by: From about That Time at October 12, 2025 06:31 PM (n4GiU)

238 Ben had,

I was looking around for quail recipes but now I'm back.

What's the name of your supplier? Sounds great.

Posted by: naturalfake at October 12, 2025 06:31 PM (iJfKG)

239 Does New Jersey have Straightpikes, too, for those of us who don't steer too good?

Posted by: Alberta Oil Peon at October 12, 2025 06:28 PM (8zz6B)

No, but we have the Garden State Parkway, which is a miserable horror-show. I avoid it whenever possible, like tonight!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:31 PM (n9ltV)

240 naturalfake, brokenarrowranch dot com. They have shipped quail and other of their offerings all over the country for me and the product, service and shipping is beyond outstanding.

Posted by: Ben Had at October 12, 2025 06:35 PM (QGLzn)

241 When you say prosciutto, there is no 'o' at the end.

Pro-ZHUTE.

And an Italian hero does not get tomato slices but rather roasted pepper slices (patted dry).

If you want to lift that sandwich to another lever, make a puree/spread of roasted garlic, Kalamata olives and Parmigiano Reggiano.

You're welcome.
Posted by: RickZ
---------
Yes. This. Italian subs are my achilles.

Posted by: scampydog at October 12, 2025 06:36 PM (lKSTc)

242 Inner or outer roadway? I find the outer to have fewer lunatics

Posted by: Accomack at October 12, 2025 06:36 PM (28cZF)

243 No, but we have the Garden State Parkway, which is a miserable horror-show. I avoid it whenever possible, like tonight!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:31 PM (n9ltV)

Coming South through Utah yesterday, I avoided the worst of the I-15 corridor. Bailed off the 15 at Legacy Parkway, traffic very light, then 215 South to I-80, I 80 West to Tooele, then south on Utah 36 and other roads all the way to Cedar City, where I rejoined I-15. Most of the time, once out of Tooele, I was the only vehicle on the road, for over 200 miles.

Posted by: Alberta Oil Peon at October 12, 2025 06:38 PM (8zz6B)

244 The question is how many exits you traveled in that time.
Posted by: Scuba_Dude at October 12, 2025 06:27 PM

I'm guessing...1?

Posted by: RedMindBlueState at October 12, 2025 06:40 PM (Wnv9h)

245 I used to have rugelach with coffee at Joe-The Art of Coffee in NYC. It was quite tasty and I would tell people that I had a rugelach at Joe's. Inevitably, they would think that I had salad with my coffee. This is another example of how Leftists are always looking to disagree with Republicans.

Posted by: wferrin at October 12, 2025 06:40 PM (GiIu+)

246 Most of the time, once out of Tooele, I was the only vehicle on the road, for over 200 miles.

Posted by: Alberta Oil Peon at October 12, 2025 06:38 PM (8zz6B)

That's why I love driving in the West!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:41 PM (n9ltV)

247 Made antipasto skewers this week. Tomato, artichoke hearts, soprasetta, aged provolone cubes, green and black olives red wine cured salami and tortellini.

Posted by: Ben Had at October 12, 2025 06:41 PM (QGLzn)

248 CBD, book idea is very good. Will send a Jewish history book and an Amazon gift card.
Thanks!

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:43 PM (t/2Uw)

249 Posted by: RickZ at October 12, 2025 05:34 PM (gKDq2)

I find Roland brand to be quite good for most of their products.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:43 PM (n9ltV)

250 When you say prosciutto, there is no 'o' at the end.

Pro-ZHUTE.

Posted by: RickZ at October 12, 2025 06:09 PM (gKDq2)

Yes...if you are a goomba from NJ.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:44 PM (n9ltV)

251 I try not to use any turnpike, you get trapped you can't go but forward

Posted by: Skip at October 12, 2025 06:46 PM (+qU29)

252 At my father's bakery, I think they made the rugalach with prunes so tended to stick with the ones with nuts.Now hat I'm 29 I appreciate prunes more.

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:48 PM (t/2Uw)

253 The deep fried bacon is a must and many, many thank yous to Berserker and Mrs.B for the addition of the Taylor ham
Posted by: Ben Had at October 12, 2025 06:29 PM (QGLzn)

The Ham Fairy! He is real.

Posted by: Pete Bog at October 12, 2025 06:49 PM (pi4LE)

254 I can't wait to share a meal and a glass if wine with so many of you soon.

A pre-emptive thank you to the Chefs and sous chefs that are making this possible.

Posted by: Ben Had at October 12, 2025 06:50 PM (QGLzn)

255 Yes...if you are a goomba from NJ.
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 12, 2025 06:44 PM (n9ltV)

First time ordering was at a butcher shop on 86th St. in Bensonhurst, Brooklyn. I was corrected on my pronunciation.

It''s like saying the 'a' at the end of mozzarella. It's mozzaRELL.

Posted by: RickZ at October 12, 2025 06:50 PM (gKDq2)

256 113 from Snow Hill Maryland to Berlin, 20 miles,in the early morning can be desolate. The whole peninsula isn’t 200 miles.

Posted by: Accomack at October 12, 2025 06:50 PM (oERdd)

257 Ears burning, Pete Bog!

Posted by: Ben Had at October 12, 2025 06:52 PM (QGLzn)

258 Oooooo. Thunderstorm!

Posted by: nurse ratched at October 12, 2025 06:53 PM (mT+6a)

259 Ears burning, Pete Bog!
Posted by: Ben Had at October 12, 2025 06:52 PM (QGLzn)

Yes dear. I would rather underpromise. And underperform. Set the bar low and slide comfortably below it.

Those skewers must be a foot long.

Posted by: Pete Bog at October 12, 2025 06:54 PM (pi4LE)

260 Pete Bog, you can't have one.

Posted by: Ben Had at October 12, 2025 06:55 PM (QGLzn)

261 The food at the MoMe is amazing but my two favorite things of all time is the roast pig and Helena Handbasket's brownies. Or maybe Ben Had's quail. Or maybe Pete Bog's paella or...
Well, you get the idea.😋😋😋

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:55 PM (t/2Uw)

262 Just a general observation. Although top quality ingredients cost more, sometimes a lot more, than supermarket stuff, the flavor of the better ingredients is more intense and so I use less. That kind of balances the cost/flavor ratio. I've noticed this with good maple syrup, balsamic vinegar, olive oil, and other flavorings. This is another reason we get all our spices from Spice House. The slightly higher cost and shipping is off set by the smaller amounts required.

Not a profound matter but worth consideration.

Posted by: JTB at October 12, 2025 06:56 PM (yTvNw)

263 *Now, I hope my car doesn't give me any trouble on the way. Warning lights are coming on randomly, but the dealership couldn't duplicate the problem, and didn't fix anything.
Posted by: Dash my lace wigs!

Bring a piece of black plastic electrical tape to tape over the engine warning light. Should work until you get home. Should.

Posted by: From about That Time at October 12, 2025 06:56 PM (n4GiU)

264 Urrrrrp. Just back from a Sunday School potluck dinner. The entire thing was wonderful, I mean these are Methodists, okay? Dessert table was awesome. Probably sampled 10 different items.

Posted by: Mike Hammer, etc., etc. at October 12, 2025 06:57 PM (XeU6L)

265 My three favorite words-- See you soon!

Posted by: Ben Had at October 12, 2025 06:59 PM (QGLzn)

266 261 Well, you get the idea.😋😋😋

Posted by: Sharon(willow's apprentice) at October 12, 2025 06:55 PM

What about the Bacon Wench?!?!?!

I am going to miss her!!!!

Posted by: Scuba_Dude at October 12, 2025 06:59 PM (Jm6kM)

267 mfw "Cherry 2000" was set in 2017

Posted by: gKWVE at October 12, 2025 06:59 PM (gKWVE)

268 Thanks for a great Food Thread, CBD!

Posted by: RedMindBlueState at October 12, 2025 06:59 PM (Wnv9h)

269 The Bacon Wench !

Posted by: Ben Had at October 12, 2025 07:01 PM (QGLzn)

270 Gubs are nood.

Posted by: RedMindBlueState at October 12, 2025 07:01 PM (Wnv9h)

271 Thanks, Ben Had.

I'll check them out.

Posted by: naturalfake at October 12, 2025 07:01 PM (iJfKG)

272 Now, I hope my car doesn't give me any trouble on the way. Warning lights are coming on randomly, but the dealership couldn't duplicate the problem, and didn't fix anything.
Posted by: Dash my lace wigs!
---------

This is happening increasingly. A friend's 10-speed F150 has been in and out of the shop numerous times. There's something intermittently wanky in the electronic control(s).

Meanwhile, a friend's Nissan will periodically refuse to start...dealer can't duplicate the problem.

Posted by: Mike Hammer, etc., etc. at October 12, 2025 07:02 PM (XeU6L)

273 This is another reason we get all our spices from Spice House. The slightly higher cost and shipping is off set by the smaller amounts required.

Not a profound matter but worth consideration.
Posted by: JTB at October 12, 2025 06:56 PM (yTvNw)

That's why I buy as many whole spices as I can and grind them myself just before use. It's a lot cheaper, too.

I never thought I'd be a two-coffee grinder person, one for coffee and one for spices. Yet here I am,.

Posted by: RickZ at October 12, 2025 07:03 PM (gKDq2)

274 Thank you, CBD! Loved the topic.

Posted by: Darrell Harris at October 12, 2025 07:04 PM (GryVE)

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