Food Thread: Ovens...A Poor Man's Grill?

Yes, yes, I know. Grilling and barbecuing is always preferable to cooking in the oven. Except that isn't really the case, especially when it is spitting rain and windy and altogether unpleasant.

Can I grill or smoke or barbecue in the rain? Yes.

Do I enjoy it? No.

And when there are excellent recipes for such standards as pulled pork or barbecued chicken that work quite well in the oven...why not give them a try?

Last night I made chicken thighs. Yup! Plain old chicken thighs, and not from the fancy end of the display case. No, these were the commodity thighs that were minimally trimmed. And that's how I like them, because I get a bounty of several ounces of chicken fat and skin that is just perfect for a small portion of chicken cracklins, or in Chez Dildo...Gribenes.

To be fair to my very good local supermarket, their commodity chicken is miles better than the big chains' versions. But still, fancy it ain't!

I salted the thighs a couple of hours before cooking them, then dusted them with my own dry rub (sound familiar? I wrote about the grill version a couple of weeks ago) and put them on a rack in a baking sheet, then into a 300 degree oven for about an hour. Sort of a reverse sear! Then out, painted with my own barbecue sauce (thank you again, Bluebell), and into a 425 degree oven for 10 minutes or so, just until they got nice and brown.

The advantage of the outdoor grill and smoker is obvious...all of that delicious smoke and byproducts of fat combustion that flavors the meat. But the oven version is solid, with the advantage of being able to control the temperature very easily. From summer to winter I'll bet my grill high-end temperature varies by 100 degrees!

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California restaurants will have to disclose food allergens on their menus under new law

The law Gov. Gavin Newsom signed Monday applies to businesses with at least 20 locations. They will have to disclose ingredients including milk, eggs, shellfish and tree nuts when they know or "reasonably should know" that they are in their products.

Wow...of course it is California, and if this new law doesn't sound like a gift to the plaintiff's bar, I'm not sure what else the legislature could do to make California even more sue-happy.

I am confident that there are people, somewhere, probably in California, who are allergic to every food known to man. With eight billion people on the planet, I am sure that there are lawyers in California who will dig them up!

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The Hidden Cost of Over-Refrigeration

I despair of a generation of Americans who need to be told this sort of thing. Did nobody pay attention to what their mothers and grandmothers were doing in the kitchen?

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Something from the archives...10 and a half years ago! Where did the time go?
*
g and t.jpg

Tall drinks are often watered down and tasteless, and the worst offender is often the venerable Gin & Tonic. But with a little care and some reasonably good gin (but don't splurge on the expensive stuff....it's a waste) it can be a grand and glorious drink; just perfect for that first day of spring when you sit in your lounge chair on the patio and tell your kids how to clean up the yard after this long, dark winter.

The Muddled Gin & Tonic

2 limes -- room temperature
8 ounces good gin. I use Broker's, but any good London Dry gin will work.
16 ounces tonic. There are fancy (expensive) ones that are, unfortunately, really good. But Schweppes or Canada Dry are fine. Just make sure to use a fresh bottle...flat tonic is disgusting and will give you warts.

Roll the limes a bit to loosen the juices up. Slice them into quarters, and drop them into two pint glasses.

Using a muddler or the handle of a heavy wooden spoon (a hammer will work too), press the limes into the bottom of the glass, making sure that you press on both sides of each chunk. The goal is to express the juice and get some of the aromatic oils out of the skin. Just don't press too hard and break the glass!

Add a handful of ice, then four ounces of gin to each glass.

Carefully pour eight ounces of tonic into the glasses, trying to preserve as much carbonation as possible.

Top off with ice and drink immediately.

The ratio of 2:1 tonic:gin is a guideline. If you like yours more or less tonic-y, play with the ratio until you get it just right for your palate.

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Well, I was discussing Jambalaya and how it differs from Gumbo, so why not? Hank Williams is great, so really, any excuse to listen to his music is good!

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Who in the World Was the Real Betty Crocker?

”After a century in media, Betty Crocker has become a fully vested American symbol of family, hearth, and home that many generations treasure and look up to," says Margaret J. King, Ph.D., director of Cultural Studies & Analysis, a think tank that advises businesses on their fit with culture and cultural values. "Her image is solidly emblematic of the middle-class, productivity, and women as homemakers."

Oh...shut up. You sound like an over-educated retard.

Betty Crocker is an advertising symbol. Yes, it represents an old and possibly respected brand, but inculcating "her" with magical cultural properties is silly.

Although...the risque topless versions were much appreciated by young boys in the 1970s!

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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 October 19, 2025 04:02 PM (+qU29)

2 Cheesesteak after the race is over

Posted by: Skip at October 19, 2025 04:03 PM (+qU29)

3 That topless Betty Crocker was just plain cruel.

Posted by: Idaho Spudboy at October 19, 2025 04:05 PM (GjEvj)

4 Add a handful of ice, then four ounces of gin to each glass.

4 oz? I hope you don't have a lot of other plans for the evening.

Posted by: Archimedes at October 19, 2025 04:06 PM (Riz8t)

5 Ordering out tonight. Jersey Mike's original Italian sub delivered to my door. Don't feel like cooking.

Posted by: Tuna at October 19, 2025 04:06 PM (lJ0H4)

6 I've never grilled in the rain. But I have grilled during heavy snow. Something primal and energizing about it. Kind of like winter camping.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 04:09 PM (0aYVJ)

7 I surprised myself with a very juicy, perfectly done, boneless pork steak on the smoker last night. Usually they're too dry.

Posted by: Martini Farmer at October 19, 2025 04:09 PM (Q4IgG)

8 Roll the limes a bit to loosen the juices up.

I read a study once that concluded rolling limes makes no difference in the amount of juice produced. I find that hard to believe.

Posted by: Archimedes at October 19, 2025 04:09 PM (Riz8t)

9 Nanny State is going to keep you safe

Posted by: Skip at October 19, 2025 04:09 PM (+qU29)

10 "over-educated retard" is the biggest growth area across America!

Posted by: sock_rat_eez at October 19, 2025 04:09 PM (kHop/)

11 Snow isn't as bad as rain, only extra cold maybe is a problem.

Posted by: Skip at October 19, 2025 04:10 PM (+qU29)

12 I would do more cooking using chicken thighs, but my wife does not like dark meat.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 04:11 PM (0aYVJ)

13 Ribeyes for supper tonight. This Keto thing isn't half bad but I did fall off the wagon yesterday at the local Oktoberfest: pork schnitzel, spätzle, sauerkraut, braised red cabbage, some delicious apple something or other and bier.

Posted by: Tonypete at October 19, 2025 04:11 PM (cYBz/)

14 Topless Betty Crocker. LOL

Posted by: Tuna at October 19, 2025 04:12 PM (lJ0H4)

15 Early Bloom County did a great homage to the Real Betty Crocker. Milo Bloom takes a journey to meet her. Very funny.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 04:12 PM (0aYVJ)

16 > Roll the limes a bit to loosen the juices up.

I read a study once that concluded rolling limes makes no difference in the amount of juice produced. I find that hard to believe.
--------
Microwave for a few seconds. They'll be soft and juicy.

Posted by: Martini Farmer at October 19, 2025 04:15 PM (Q4IgG)

17 3 That topless Betty Crocker was just plain cruel.

Posted by: Idaho Spudboy at October 19, 2025 04:05 PM (GjEvj)

That was a butt move, CBD!!!

Brisket in the crockpot - dry rub, elevate on wadded up foil with a bit of broth on the bottom of the crock, overnight on low. Definitely leave the layer of fat on the top for moisture and flavor. An hour before service, remove from the crockpot, remove foil, slice meat and return to the crock with your favorite bbq sauce or the mixture from your Hanukah brisket, then cook for another hour or so on low. That served with rice or roasted potatoes is heavenly!

Posted by: moki at October 19, 2025 04:16 PM (wLjpr)

18 Add a handful of ice, then four ounces of gin to each glass.

4 oz? I hope you don't have a lot of other plans for the evening.
Posted by: Archimedes

Drink IMMEDIATELY.
Repeat until you pass out.
Then start over.

Posted by: Itinerant Alley Butcher at October 19, 2025 04:16 PM (/lPRQ)

19 Here's a recipe for pork butt in the oven that makes delicious pulled pork. It is a lot of work (36 hrs of brining + ~14 hrs low and slow in oven), but the results are worth the effort.

https://tinyurl.com/4sdfnaap

Posted by: ScaryMary at October 19, 2025 04:16 PM (6tEBv)

20 In this day and age, pretty much every restaurant with 20+ locations already declares their major allergens on a menu (which also includes nutritional info for diabetics and those watching salt/sugars/calories/meat products etc). Like every one.

It's good business. If I'm going to a chain, I only go to those places. If I'm going to mom and pop ethnic, I only go to the ones that also post allergy friendly on their doors/menus/websites. You only need 1 diner in a party (like me) for a group of 6 or 7 to always choose the places that post info or take it seriously and get to know you.

As always, if you are the "problem" diner, always tip generously for that service. The wait staff is the 1st and last line of defense for making sure your food is correct, and you want them to value you and your needs, so find a few places that work for you and tip well. Be that person at the same restaurant for 50 years that wait staff literally start watching out for you.

Posted by: Nova Local at October 19, 2025 04:17 PM (tOcjL)

21 Hello Foodsters,

I was incommunicado most of the weekend. Anything happen?

Posted by: Pete Bog at October 19, 2025 04:17 PM (SlJRX)

22 A special Thank You to the Chefs that cooked the most amazing meals for the MoMe.

Posted by: Ben Had at October 19, 2025 04:17 PM (QGLzn)

23 CBD you bastard.
That Betty Crocker link is too much.

Hey folks, what was on the menu at the MoMe?

Posted by: Scuba_Dude at October 19, 2025 04:19 PM (Jm6kM)

24 . . . Are you sure that wasn't actually a nude Duncan Hines?

Posted by: Kindltot at October 19, 2025 04:19 PM (rbvCR)

25 So Betty Crocker was the first AI model

Posted by: Skip at October 19, 2025 04:19 PM (+qU29)

26 8 Roll the limes a bit to loosen the juices up.

I read a study once that concluded rolling limes makes no difference in the amount of juice produced. I find that hard to believe.

Posted by: Archimedes at October 19, 2025 04:09 PM (Riz8t)

The microwave actually works better to loosen it all up, especially if your hand strength is less than a bodybuilder...

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

27
As always, if you are the "problem" diner, always tip generously for that service. The wait staff is the 1st and last line of defense for making sure your food is correct, and you want them to value you and your needs, so find a few places that work for you and tip well. Be that person at the same restaurant for 50 years that wait staff literally start watching out for you.

Posted by: Nova Local at October 19, 2025 04:17 PM (tOcjL)

This. The tip is important, and repeat business at a place that takes you seriously helps them and keeps you safe. I had the best waiter at a Red Robin, of all places. His kid had severe food allergies so he checked everything I ordered to make sure it was safe, and then went over everything when he brought it. 100 per cent tip for that meal. He earned it.

Posted by: moki at October 19, 2025 04:22 PM (wLjpr)

28 "Food Thread: Ovens...A Poor Man's Grill? "

I do spare ribs better in the oven that I ever did on any smoker or grill I have ever had. Put whatever rub you like on the ribs, (I use just salt and pepper) after you pull the membrane off, wrap them tight in foil and put them in a 300 degree oven for 2 1/2 to 3 hours.

Pull them out when they probe about 205. Unwrap them and cover them in your favorite BBQ sauce, turn the oven to broil and put your ribs on a cooking tray meat side up for about 10 minutes.

Posted by: Mister Scott (Formerly GWS) at October 19, 2025 04:22 PM (0N4FZ)

29 America's Test Kitchen had a good recipe for making barbequed pulled pork in the oven. I remember seeing the episode then looking up the recipe/procedure online.

Posted by: Chairman LMAO at October 19, 2025 04:23 PM (36PRH)

30 The Epoch Times article on over refrigeration says tomatoes should not be refrigerated but fails to give any reason why. I suspect tomatoes lose some of their sweetness in the refrigerator, but are there any other reasons?

Posted by: NemoMeImpuneLacessit at October 19, 2025 04:24 PM (ZVgZ4)

31 Posted by: Mister Scott (Formerly GWS) at October 19, 2025 04:22 PM (0N4FZ)

I make my spare ribs in the oven the same way. They are delicious. Taking off that membrane is important.

Posted by: ScaryMary at October 19, 2025 04:24 PM (6tEBv)

32 25 So Betty Crocker was the first AI model
Posted by: Skip at October 19, 2025 04:19 PM (+qU29)
---
I wonder if Rule 34 has been applied to Betty Crocker.

Posted by: Chairman LMAO at October 19, 2025 04:24 PM (36PRH)

33 The Hidden Cost of Over-Refrigeration

Archive link so you don't have to login or give email addy

https://archive.is/XQuf1

Posted by: olddog in mo at October 19, 2025 04:24 PM (hoCmQ)

34 Posted by: Nova Local at October 19, 2025 04:17 PM (tOcjL)

This. The tip is important, and repeat business at a place that takes you seriously helps them and keeps you safe. I had the best waiter at a Red Robin, of all places. His kid had severe food allergies so he checked everything I ordered to make sure it was safe, and then went over everything when he brought it. 100 per cent tip for that meal. He earned it.

Posted by: moki at October 19, 2025 04:22 PM (wLjpr)

Red Robin is great with allergies. It's somewhere I seek out when traveling.

They let you know if they have an allergy fryer and can make fries or sweet potato fries, or if they need to provide salad.

Speaking of, since I got 2lbs of burgers for 5 bucks today, we are having unplanned burgers with sweet potato fries, 3 green salad, and strawberries and grapes. My walk was productive

Posted by: Nova Local at October 19, 2025 04:24 PM (tOcjL)

35 I wanted to try the sausage but it was the wurst.

Posted by: Tonypete at October 19, 2025 04:24 PM (cYBz/)

36 The Chef's Store locally had pork belly on sale, unfortunately it was approx. half a pig and I didn't have the cash on me.

Posted by: Kindltot at October 19, 2025 04:25 PM (rbvCR)

37 30 The Epoch Times article on over refrigeration says tomatoes should not be refrigerated but fails to give any reason why. I suspect tomatoes lose some of their sweetness in the refrigerator, but are there any other reasons?

Posted by: NemoMeImpuneLacessit at October 19, 2025 04:24 PM (ZVgZ4)

Their texture degrades.

Posted by: Nova Local at October 19, 2025 04:25 PM (tOcjL)

38 @30 they don't ripen for one. If you have a window sill they develop further with a couple of days in the sun.

Posted by: Chairman LMAO at October 19, 2025 04:25 PM (36PRH)

39 Smoked 2 racks of baby backs, one with a typical BBQ sauce finish and the other with a thinner Carolina sauce. Hard to choose, both are great.

Took my smoked Mac and Cheese to the next level by adding bacon.

I love fall.

Posted by: JackStraw at October 19, 2025 04:26 PM (viF8m)

40 I wonder if Rule 34 has been applied to Betty Crocker.

Sure, check the link given above.

Posted by: NemoMeImpuneLacessit at October 19, 2025 04:27 PM (ZVgZ4)

41 MaMaw always kept tomatoes on the window sill. That is a nice memory.

Posted by: ScaryMary at October 19, 2025 04:27 PM (6tEBv)

42 @30 they don't ripen for one. If you have a window sill they develop further with a couple of days in the sun.
Posted by: Chairman LMAO

"We had joy, we had fun,
we had tomatoes in the sun. . . "

Posted by: Tonypete at October 19, 2025 04:27 PM (cYBz/)

43 I find that hard to believe.

Posted by: Archimedes at October 19, 2025 04:09 PM (Riz8t)

Are you questioning science?

Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 19, 2025 04:28 PM (vr7E1)

44 @40 Admiral Ackbar sock puppet.

Posted by: Chairman LMAO at October 19, 2025 04:28 PM (36PRH)

45 Jacque Pepin has a great (and simple) recipe for bone-in skin on chicken thighs. Brown skin side down for a couple minutes. Flip over, reduce heat and cover for twenty minutes, no need for oil, enough in the chicken. Remove thighs, cook garlic and spinach (I've minced Brussel sprouts in a pinch) in the schmaltz and serve!

Posted by: Fritzy at October 19, 2025 04:31 PM (2GIh1)

46 We pick all of the green tomatoes at the end of the season, spread on newspaper on sheet pans put them in a cool dark place with a banana. They will ripen. the banana has something that outgases to assist the ripening process.

if you forget them you will eventually find a gooey mess. So I have heard. you only need to do that part once.

Posted by: Pete Bog at October 19, 2025 04:31 PM (SlJRX)

47 I prefer my fruit and tomatoes at room temperature. They seem more flavorful to me that way.

Posted by: Ben Had at October 19, 2025 04:31 PM (QGLzn)

48
The shredding technique in top photo is first-rate. Just the thing for carving turkey at Thanksgiving.

Posted by: Semi-Literate Thug at October 19, 2025 04:32 PM (CzfKa)

49 For limes, I roll them, then crosscut twice into them to assist even flattening in the press. THEN I stack the already-pressed limes back into press for a double pressing. This gives me more of the rind oils. Did I just set a record for using the word 'press'?

Posted by: goatexchange at October 19, 2025 04:32 PM (RSCrA)

50 I read a study once that concluded rolling limes makes no difference in the amount of juice produced. I find that hard to believe.
Posted by: Archimedes at October 19, 2025 04:09 PM (Riz8t)
-----------
Robert Wolke was a retired chemistry professor who used to write a science-inspired column for the Washington Post's Food section, way back in the olden days. I always enjoyed reading it.

One time, a friend alerted him to a sale on limes at the supermarket - 20 limes for a dollar. So he went down there, got himself a whole mess of limes, weighed them, did some sort of control magic which thankfully he didn't bore us with, and tested out warming them in the microwave, rolling them, and doing both. Warming and rolling each gave better results than the control group of just juicing them. But the best results of all came from both warming them and then rolling them.

To;dr - warm your limes for a few seconds in the microwave, roll them on the counter for a few seconds, then juice them.

Posted by: bluebell at October 19, 2025 04:33 PM (79pEw)

51 Although...the risque topless versions were much appreciated by young boys in the 1970s!

Oooh, ooh. Ahhhh, AHHHHHH!

Posted by: Angry Congress of Monkeys at October 19, 2025 04:33 PM (y+qgR)

52 I might go to the ice cream parlour for dinner tonight. Don’t feel like cooking.

Posted by: Accomack at October 19, 2025 04:33 PM (3U9lo)

53 To;dr - warm your limes for a few seconds in the microwave, roll them on the counter for a few seconds, then juice them.

This place is the best.

Posted by: Archimedes at October 19, 2025 04:33 PM (Riz8t)

54 Thursday Menu
Chicken Wings with Mango/Jalapeno Salsa PS
Puff Pastry Wrapped Sausage with Dipping Sauce
Bacon Jalapeno Stuffed with Oxaca and Venison/Boar Sausage
Brisket Burnt Ends
Pork Belly Burnt Ends
Potsticker
Skewers with Sopra Setta, Black Olive, Provolone and Tomato with Chicken & Mozarella tortellini/dry salami/artichoke

Posted by: Pete Bog at October 19, 2025 04:34 PM (SlJRX)

55
I found a crockpot recipe, boneless chicken breasts with a jar of salsa Verde poured over the chicken.

I would like to try the recipe but it sounds bland. We like spicy recipes, not necessarily hot and spicy. I thought adding black olives, but it needs some spice.

Any suggestions? I think the chicken would be good wrapped in tortillas but it still sounds bland.

Posted by: fourseasons at October 19, 2025 04:35 PM (3ek7K)

56 Johnnie Walker Green is on sale at the ABC store, so I'll go buy a couple of bottles tomorrow. I find this site to be a wealth of good info on liquor.

https://distiller.com/search?term=johnnie+walker+green

Posted by: Archimedes at October 19, 2025 04:35 PM (Riz8t)

57 >>To;dr - warm your limes for a few seconds in the microwave, roll them on the counter for a few seconds, then juice them.

Even I knew this. But I do like rum so practice.

Posted by: JackStraw at October 19, 2025 04:35 PM (viF8m)

58 Friday Lunch
Salmon, Cream Cheese and Capers & Pita Chips
Croissants with shaved ham, Havarti/mango chamoy 3oz/.5oz
Pulled Pork Sliders with a butter pickle slice
Cajun pickled Quail Eggs
Chips and Dips

Posted by: Pete Bog at October 19, 2025 04:36 PM (SlJRX)

59 Friday Dinner

Tri Tip Santa Maria Style
Potato Gratin
Sliced Watermelon
Green Salad

Posted by: Pete Bog at October 19, 2025 04:36 PM (SlJRX)

60 What was on the MOME menu? Those of us who couldn't or are too shy to attend like to live vicariously.

Posted by: Tuna at October 19, 2025 04:36 PM (lJ0H4)

61 I am happy to have no food allergies. I can't imagine the hassle that eating out must be for people with severe allergies.

Posted by: toby928 at October 19, 2025 04:37 PM (D8Izn)

62 Saturday

Warm up
Frito Pie
Fried Bacon

Main Event
Smashburgers
Spicy Corn
Apple and Candied Pecan Slaw
Potato Salad ala MoMe

Posted by: Pete Bog at October 19, 2025 04:38 PM (SlJRX)

63 Blue eyes grillin' in the rain.

Posted by: Bertram Cabot, Jr. at October 19, 2025 04:38 PM (63Dwl)

64 Any suggestions? I think the chicken would be good wrapped in tortillas but it still sounds bland.

Posted by: fourseasons

Add cumin. Throw some chopped cilantro on the finished product. I love topping things with Mexican sour cream. It covers a multitude of sins.

Posted by: ScaryMary at October 19, 2025 04:40 PM (6tEBv)

65 Fourseasons, boneless chicken breasts in the crockpot are tricky. They cook really fast, and it's easy to overcook. If you want to do it, I would cook them on low, and hover near them to keep checking. Probably won't take more than a couple hours.

I would actually put them in the crockpot with salt, pepper, garlic powder, onion powder, cumin, and maybe chili powder, salt and pepper to taste, and leave out the salsa verde for now. Cover and cook on low until done, then take out of liquid (which will form), shred, and mix with the salsa verde. Add black beans, olives, or corn or whatever else you want.

If you put them in with the salsa verde you will get a pretty watery result with probably a bland taste, which you rightly figured out.

Posted by: bluebell at October 19, 2025 04:41 PM (79pEw)

66 The potatoes gratin with jalapeno infused cream and the gruyere was inspired.

Posted by: Ben Had at October 19, 2025 04:41 PM (QGLzn)

67 Topless Betty Crocker. LOL
Posted by: Tuna

Ottomanrolling > Rickrolling

Posted by: mikeski won't let you down at October 19, 2025 04:41 PM (nhCoE)

68 Pete Bog, did you cook all that? Wow! Quite a menu!

Posted by: bluebell at October 19, 2025 04:42 PM (79pEw)

69 Bluebell--I have Robert Wolke's book, "What Einstein Told His Cook: Kitchen Science Explained," which I suspect is drawn from those columns. I enjoyed it very much and need to read it again.

Posted by: Art Rondelet of Malmsey at October 19, 2025 04:43 PM (FEVMW)

70 Add cumin. Throw some chopped cilantro on the finished product. I love topping things with Mexican sour cream. It covers a multitude of sins.
Posted by: ScaryMary at October 19, 2025 04:40 PM (6tEBv)

=====

You lost me at cilantro.

Posted by: Jordan61 at October 19, 2025 04:43 PM (Pek1+)

71
Thank you Scarymary.

I'm so happy you and your hubby went to the Momee!

Posted by: fourseasons at October 19, 2025 04:44 PM (3ek7K)

72 Pete Bog made the bestest pulled pork on Friday at the MoMe!!! I have to exchange my oatmeal cranberry cookie recipe in order to extract any more recipes from him.
The tri-tip wasn't too shabby either. I'm still full from all the food.
I didn't get a chance to taste the pot stickers. Do you make the wrappers from scratch?

Posted by: lin-duh: I'm offended! at October 19, 2025 04:44 PM (+kWhq)

73 I went to the farmers market this week and got a big crate of our favorite apples, Stayman, and also some Winesaps. I have a French apple cake in the oven. It called for rum, but when I got to that part and rummaged through the entire liquor cabinet I discovered that our 25-year-old son and his buddies had polished it all off at last year's Christmas party.

So I used bourbon. Hoping it will be as good as the rum, which is great in this recipe.

Posted by: bluebell at October 19, 2025 04:44 PM (79pEw)

74
Any suggestions? I think the chicken would be good wrapped in tortillas but it still sounds bland.

Posted by: fourseasons at October 19, 2025 04:35 PM (3ek7K)

Saute onions, sweet and jalapeno chilies, minced garlic, and if you like them, some chipotle chilies, then add the salsa and an extra 1/2 teaspoon each of garlic and onion powder, cumin, chili powder, salt and pepper. Cayenne to taste, and optional, a slurry of masa in 1/3 cup hot water. Bring to a low simmer. Place chicken breasts (I'd add 4-5 for this much sauce) in crockpot, pour sauce over it and cook on high 3 1/2 to 4 hours, or on low for 5 1/2 to six. Check halfway through with an internal thermometer to make sure the chicken cooks all the way through - when it reaches 165, you are good to go.Serve with flour or corn tortillas, vinegar slaw or lettuce and tomato, and some chopped avocado. I'll be making this next week!

Posted by: moki at October 19, 2025 04:45 PM (wLjpr)

75 55
I found a crockpot recipe, boneless chicken breasts with a jar of salsa Verde poured over the chicken.

I would like to try the recipe but it sounds bland. We like spicy recipes, not necessarily hot and spicy. I thought adding black olives, but it needs some spice.

Any suggestions? I think the chicken would be good wrapped in tortillas but it still sounds bland.

Posted by: fourseasons at October 19, 2025 04:35 PM (3ek7K)

Interestingly, I find crockpots "bland out" your seasoning b/c the juice of the meat thins the sauces.

Honestly, you are better off adding the verde at the end (once you've either removed or reduced the crockpot jus) if you want it vibrantly flavored. The better and more vibrant the verde, the better you'll like it.

To add vibrancy (without heat), a lime squeeze at the end would likely be welcome...

Posted by: Nova Local at October 19, 2025 04:46 PM (tOcjL)

76 I am happy to have no food allergies. I can't imagine the hassle that eating out must be for people with severe allergies.
Posted by: toby928 at October 19, 2025 04:37 PM (D8Izn)
---
I love having NO food allergies. Except peas. I hate peas. And certain varieties of beans: kidney, lima, butter, etc. But not exactly an allergy.

I work with a lot of people with myriad food allergies. Makes ordering lunch for a meeting problematic.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 04:46 PM (0aYVJ)

77 Bluebell--I have Robert Wolke's book, "What Einstein Told His Cook: Kitchen Science Explained," which I suspect is drawn from those columns. I enjoyed it very much and need to read it again.
Posted by: Art Rondelet of Malmsey at October 19, 2025 04:43 PM (FEVMW)
-------
Yes, I remember seeing that mentioned in his column! I should try to find it. I always enjoyed his columns - he made everything interesting and had great touches of humor.

Back when the Post actually had a good Food section, may it rest in peace.

Posted by: bluebell at October 19, 2025 04:46 PM (79pEw)

78 A special Thank You to the Chefs that cooked the most amazing meals for the MoMe.

Amazing, as always.

Posted by: Stephen Price Blair at October 19, 2025 04:47 PM (EXyHK)

79
Bluebell,

Thank you for the suggestions.

The chicken seems like I can use it for lots of stuff if I can get the seasoning right.

Posted by: fourseasons at October 19, 2025 04:47 PM (3ek7K)

80 Pete Bog, did you cook all that? Wow! Quite a menu!
Posted by: bluebell
-----
I juiced the lemons for the dressing on Friday, that was pretty significant 🤗(lol)

Posted by: lin-duh: I'm offended! at October 19, 2025 04:48 PM (+kWhq)

81 Guess I better get working on my cheesesteak, have to go see my dad afterwards

Posted by: Skip at October 19, 2025 04:49 PM (+qU29)

82 76 I am happy to have no food allergies. I can't imagine the hassle that eating out must be for people with severe allergies.
Posted by: toby928 at October 19, 2025 04:37 PM (D8Izn)
---
I love having NO food allergies. Except peas. I hate peas. And certain varieties of beans: kidney, lima, butter, etc. But not exactly an allergy.

I work with a lot of people with myriad food allergies. Makes ordering lunch for a meeting problematic.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 04:46 PM (0aYVJ)

Component lunches work best - those places that give you trays with the burgers and toppings separate or the taco fillings all separate. It lets everyone accommodate themselves.

Toss in a fruit tray for dessert and you're done

.

Now, if it's just ordering each person's lunch, well, open up your phone to take notes...I do that for my kids and they don't even have allergies, but boy if they are allowed to make swaps, they do...

Posted by: Nova Local at October 19, 2025 04:50 PM (tOcjL)

83 Pete Bog, I was only there for Saturday, but the meal was delicious. The corn was a favorite of mine.

Posted by: ScaryMary at October 19, 2025 04:50 PM (6tEBv)

84
Food sounds great at the TXMOME.

Pounds were gained!!!

Posted by: naturalfake at October 19, 2025 04:50 PM (iJfKG)

85 The chicken seems like I can use it for lots of stuff if I can get the seasoning right.

Posted by: fourseasons at October 19, 2025 04:47 PM (3ek7K)
-------

I always like cooking with chicken because you can do so much with it! It is very adaptable to all kinds of flavors.

Posted by: bluebell at October 19, 2025 04:50 PM (79pEw)

86 Posted by: bluebell at October 19, 2025 04:42 PM (79pEw)

Bluebell, I read that list and thought no wonder I am tired. Lots of helpers that really made it all work. Cooking for that many the logistics are as challenging as the flavors.

Posted by: Pete Bog at October 19, 2025 04:52 PM (SlJRX)

87 I do tend to think of our Trager as a smoky oven.

Posted by: KCSteve at October 19, 2025 04:52 PM (bxAlI)

88 I juiced the lemons for the dressing on Friday, that was pretty significant 🤗(lol)
Posted by: lin-duh: I'm offended! at October 19, 2025 04:48 PM (+kWhq)
------

I hope you microwaved and then rolled before you juiced!

Posted by: bluebell at October 19, 2025 04:53 PM (79pEw)

89 If you have a fireplace, you can get that grilled flavor indoors without being exposed to the elements.

Posted by: kallisto at October 19, 2025 04:53 PM (WLGFe)

90 I juiced the lemons for the dressing on Friday, that was pretty significant 🤗(lol)
Posted by: lin-duh: I'm offended! at October 19, 2025 04:48 PM (+kWhq)
------

Could not have done it without Lin-duh.

Posted by: Pete Bog at October 19, 2025 04:54 PM (SlJRX)

91
Pete Bog is from Wyoming, so of course he is great!

Pete Bog, I read Cowboystatedaily.com this morning and the Green River tunnels are going to reopen in November. Wyoming, where stuff works, lol.

Now hubby and I can get to Rock Springs and grocery shop at decent grocery stores.

Posted by: fourseasons at October 19, 2025 04:56 PM (3ek7K)

92 Bluebell, I read that list and thought no wonder I am tired. Lots of helpers that really made it all work. Cooking for that many the logistics are as challenging as the flavors.
Posted by: Pete Bog at October 19, 2025 04:52 PM (SlJRX)
--------

You're amazing. I'm sure it was greatly appreciated by all the lucky people who attended.

Posted by: bluebell at October 19, 2025 04:56 PM (79pEw)

93 86 Posted by: bluebell at October 19, 2025 04:42 PM (79pEw)

Bluebell, I read that list and thought no wonder I am tired. Lots of helpers that really made it all work. Cooking for that many the logistics are as challenging as the flavors.

Posted by: Pete Bog at October 19, 2025 04:52 PM (SlJRX)

You all went all out!

Posted by: Nova Local at October 19, 2025 04:56 PM (tOcjL)

94 Quite plebian. I cooked up dried lima beans and they are so superior to the canned stuff, as it is with the dried chick peas and kidney beans. Some of the limas mixed with rice and bits of left over roast lamb and topped with a dollop of sour cream made a fine meal. A crisp, tart apple made a nice dessert. All so ordinary and so tasty.

Posted by: JTB at October 19, 2025 04:58 PM (yTvNw)

95 Bluebell rocks when it comes to food!!! And the bourbon in the apple cake sounds great!

Posted by: moki at October 19, 2025 05:00 PM (wLjpr)

96 Just made a quiche with Marie Callender frozen crust, onions, spinach, and supermarket grated cheese. Adobo seasoning, pepper and salt.

I wilted the spinach/ softened the onions in the oven before adding to the egg mixture, which included about a quarter cup of oat milk. The pie came out surprisingly good, for an exercise in using up a bunch of fridge stuff before it goes bad.

😄

Posted by: kallisto at October 19, 2025 05:01 PM (WLGFe)

97 I like food.

Posted by: Squid at October 19, 2025 05:03 PM (Ux/2E)

98 JTB, nothing wrong with dried beans. They are economical, delicious and versatile. I make them often.

Posted by: ScaryMary at October 19, 2025 05:03 PM (6tEBv)

99 I’ve been using oat milk here and there in cooking. It adds a little body while kind of disappearing into the background, flavor-wise.

Posted by: kallisto at October 19, 2025 05:04 PM (rcBNh)

100 Pounds were gained!!!

Posted by: naturalfake at October 19, 2025 04:50 PM (iJfKG)

=====

I walked all mine back off. LOL

Posted by: Jordan61 at October 19, 2025 05:04 PM (Pek1+)

101
So...I was shopping and saw something I was unfamiliar with-

Manzano Peppers.

so, I looked it up online, which led me to this recipe:

https://www.rickbayless.com/recipe/pickled-

onions-and-fresh-chiles/

Which looked awesome, and which led me to this recipe:

https://www.rickbayless.com/recipe/crispy-

milanesa-of-beef-or-chicken/

Which looked even awesomer!

So, I bought the peppers and will make an awesome dinner this week.

Watch the videos on this website. They're worth the time.

I also like the idea mentioned of Skate Wing milanesa, which will get tried at some point.

Posted by: naturalfake at October 19, 2025 05:05 PM (iJfKG)

102 My Yvonne
the sweetest one
me oh my oh

I like the way he rhymed Yvonne with the sweetest one.

Posted by: Anon Y. Mous at October 19, 2025 05:06 PM (syz1S)

103 I walked all mine back off. LOL

Posted by: Jordan61 at October 19, 2025 05:04 PM (Pek1+)

You were awesome! I had heard tales of the bacon wench, but you were great.

Posted by: ScaryMary at October 19, 2025 05:07 PM (6tEBv)

104 The Gin & Tonic Diet = Kamala Harris Breakfast, Lunch, and Dinner...........

Posted by: Jackson K. at October 19, 2025 05:07 PM (J9q9v)

105 99 I’ve been using oat milk here and there in cooking. It adds a little body while kind of disappearing into the background, flavor-wise.

Posted by: kallisto at October 19, 2025 05:04 PM (rcBNh)

Rice completely disappears - it's best for things like mashed potatoes, when you're adding flavorful fat. I do like oat when you want body, but still no real flavor.

I use oat for my coffee...coconut for my Asian cooking...and rice for my mashed potatoes.

I alternate oat or rice for egg pie (can't call it quiche, but I can call it good)...and most baking (unless I want coconut flavor in the baking)...

Posted by: Nova Local at October 19, 2025 05:08 PM (tOcjL)

106
Hey, CBD

Did you wind up buying any Still Austin booze?

Or no?

Posted by: naturalfake at October 19, 2025 05:10 PM (iJfKG)

107 Bluebell glad you had a perfect weather day

Posted by: Skip at October 19, 2025 05:10 PM (+qU29)

108 >>>Although...the risque topless versions were much appreciated by young boys in the 1970s!

Some people think that Ace is the cruelest one blogging here, but it just ain't so.

Posted by: Anon Y. Mous at October 19, 2025 05:10 PM (syz1S)

109 You were awesome! I had heard tales of the bacon wench, but you were great.
Posted by: ScaryMary at October 19, 2025 05:07 PM (6tEBv)

=====

Thank you! I forgot to pack my fitness tracker so I have no idea how many steps I got in but it felt like a lot.

Posted by: Jordan61 at October 19, 2025 05:11 PM (Pek1+)

110 If anyone finds themselves down South Philly way, stop by a little place called Mighty Bread. Have dined there many times, never disappoints.

My last meal there was a Green Goddess salad made with Bibb lettuce and a housemade dressing whose flavors just exploded when they hit the taste buds. Their Caesar salad, equally good, since they use the real Caesar dressing recipe that includes egg and anchovy. That may sound icky, but this little cafe’s chef pulls it off brilliantly.

A butternut squash/goat cheese tart accompanied the salad.

And there’s a great selection of fresh baked goods for the trip home. I usually get the rustic olive bread. Full menu of coffee drinks as well.

Posted by: kallisto at October 19, 2025 05:13 PM (Niqo1)

111 Jordan 61m I'd guess you logged at least two miles

Thank you, you are a treasure.

Posted by: Ben Had at October 19, 2025 05:13 PM (QGLzn)

112 Jordan actually did triple duty this year:
Bacon Wench
Taylor Pork Wench
Deep fried Beef Jerky Wench

Posted by: lin-duh: I'm offended! at October 19, 2025 05:14 PM (P/Wjn)

113 Posted by: Nova Local at October 19, 2025 05:08 PM (tOcjL)

Thanks for the feedback re: non-dairy milks. I know you are expert due to allergies!

I used a little oat milk instead of chicken broth when I made pierogies the other night. I just wasn’t in the mood for a chicken-ish taste. The “milk” disappeared, flavor-wise, but imparted a nice creaminess to the dish.

Posted by: kallisto at October 19, 2025 05:17 PM (8JjaE)

114 Posted by: lin-duh: I'm offended! at October 19, 2025 04:44 PM (+kWhq)

The Oatmeal cookies were superb, and CBDWife says the chocolate-chip cookies were spectacular!

Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 19, 2025 05:17 PM (gcAhK)

115 Thank you, you are a treasure.
Posted by: Ben Had at October 19, 2025 05:13 PM (QGLzn)

=====

As are you, dear lady! You're the one who made this whole thing happen, and I'm sure I speak for everyone when I say we are all so grateful to you.

And with that, I'm going to take a nap. I'm finally home and since I had to get up at 2:30am, I'm wiped out!

Posted by: Jordan61 at October 19, 2025 05:19 PM (Pek1+)

116 There is a small town in Idaho not far from here that has a really neat little restaurant that serves authentic German food. Wife and I were there yesterday, and we had the Bratwurst and warm potato salad. I had a nice Paulaner lager.

There is a place close by our house that had disappointing fare, but it does sell German mustards, the curry ketchups, and other odds and ends, as well as a lot of German beers.

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

117 Posted by: naturalfake at October 19, 2025 05:10 PM (iJfKG)

Nope. Only went to one liquor store, and they didn't have it.

I think I'll order a bottle.

Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 19, 2025 05:20 PM (ZQCMD)

118 > Deep fried Beef Jerky
--------
I be intrigued. I've done my own jerky in a dehydrator, but... deep fried?

Posted by: Martini Farmer at October 19, 2025 05:21 PM (Q4IgG)

119 113 Posted by: Nova Local at October 19, 2025 05:08 PM (tOcjL)

Thanks for the feedback re: non-dairy milks. I know you are expert due to allergies!

I used a little oat milk instead of chicken broth when I made pierogies the other night. I just wasn’t in the mood for a chicken-ish taste. The “milk” disappeared, flavor-wise, but imparted a nice creaminess to the dish.

Posted by: kallisto at October 19, 2025 05:17 PM (8JjaE)

Only got them in my early 40s...before that, I learned to use other items b/c of friends' allergies. It's also nice to experiment when you don't HAVE to make the adjustments, but when you'd like to see how they'd go.

My 1st dairy and nut free Thanksgiving was for a friend's family (and their kids, who had the allergies) 10 years before I got allergies. Thanks to that experience, it was easy when I had to do it for myself, and I can do it my sleep. I can even drop the gluten (b/c I had to for them), although I love stuffing too much to do it unless needed...And I don't really eat much stuffing all year except for Thanksgiving and T-day leftovers. Somehow, I forget to make it most of the rest of the year...

Posted by: Nova Local at October 19, 2025 05:22 PM (tOcjL)

120 Four Seasons,

Glad the tunnels are reopening soon. What a mess that has been.

Posted by: Pete Bog at October 19, 2025 05:23 PM (SlJRX)

121 The UK is trialing daily dietary carb allowances.

This is being proposed and tested out in the UK, along with the push for digital ID.

Posted by: Maj. Healey at October 19, 2025 05:24 PM (abIsI)

122 Posted by: goatexchange at October 19, 2025 04:32 PM (RSCrA)

I like the commitment to getting the best lime flavor that this method requires.

Posted by: kallisto at October 19, 2025 05:24 PM (nmHtt)

123 Posted by: goatexchange at October 19, 2025 04:32 PM (RSCrA)

You are clearly obsessive-compulsive about juicing.

Assuming this is for cocktails... I LIKE IT!

Posted by: CharlieBrown'sDildo (Flying the American Flag!) at October 19, 2025 05:26 PM (ZQCMD)

124 22 A special Thank You to the Chefs that cooked the most amazing meals for the MoMe.
Posted by: Ben Had at October 19, 2025 04:17 PM

###

Dittos!

Posted by: Quarter Twenty at October 19, 2025 05:27 PM (SeSfo)

125 The best limes are heavy for their size and have smooth skins with small pore. Don't get limes or lemons with rough skins and large pores.

Posted by: lin-duh: I'm offended! at October 19, 2025 05:28 PM (OW907)

126 Topless Betty Crocker

There's this strip club outside of Kansas City . . .

Posted by: The Man from Athens at October 19, 2025 05:28 PM (maQAa)

127 Was looking forward to having tonight’s quiche with Kumato tomatoes… but *somebody* went and devoured them before I got a crack at them

🙃

Posted by: kallisto at October 19, 2025 05:28 PM (nmHtt)

128 The salmon that tcn brought, oh my. I just wanted to grab a jar and go off to an unobservable site.

Posted by: Ben Had at October 19, 2025 05:28 PM (QGLzn)

129 Yes, that smoked salmon was delicious!

Posted by: lin-duh: I'm offended! at October 19, 2025 05:29 PM (+kWhq)

130 Posted by: Ben Had

It was truly an honor and a pleasure to meet everyone. Thank you.
I fully believe Ace doesn't know just how magical a group he has built is as is the horde. I can't even begin to name names or I will accidentally slight someone by leaving their name off and I'd rather die than do that.

Yesterday was truly amazing and thank you Ben Had for pushing me to come. That won't be my last one.

Posted by: rickb223 Acehole Extraordinaire at October 19, 2025 05:30 PM (4MksP)

131 Margaret J. King P H D.

I've taken to always looking up what the "doctorate" was in on these posers.

Ph.D. in American Studies from the University of Hawaii.

If I'm going to study America...I'm going to grab that doctorate from that US state out beyond the cosmos that didn't even become part of America until 1959. Less to learn that way.

Posted by: Orson at October 19, 2025 05:30 PM (dIske)

132 rickb223, Thank you for the divine jerky . I am so glad that I got to meet you.

Posted by: Ben Had at October 19, 2025 05:32 PM (QGLzn)

133 Jordan actually did triple duty this year:
Bacon Wench
Taylor Pork Wench
Deep fried Beef Jerky Wench
Posted by: lin-duh: I'm offended!

That was awesome.

Posted by: rickb223 Acehole Extraordinaire at October 19, 2025 05:32 PM (4MksP)

134 I like limes. I worked for a time in Dominica, the Carib island that exports tons of them. I enjoyed my time there. I even married a Limey. Hmmm......

Posted by: goatexchange at October 19, 2025 05:32 PM (RSCrA)

135 CBD you have done your part to immortalize Naked Guy on Ottoman.

I just hope his heirs don’t track you down and demand royalties from you!

Posted by: kallisto at October 19, 2025 05:33 PM (nmHtt)

136 Last night I made chicken thighs.

They sure looked like hamburgers.

Posted by: I used to have a different nic at October 19, 2025 05:33 PM (ExV1e)

137 I was so pleased that Ben Had served that salmon so awesomely. We usually barely get it on a cracker and sometimes we eat it straight out of the jar! Trust Ben Had to class us hicks up.😀

Posted by: tcn, Pickle Queen of AK at October 19, 2025 05:34 PM (Vt61E)

138 Deep fried Beef Jerky
--------
I be intrigued. I've done my own jerky in a dehydrator, but... deep fried?
Posted by: Martini Farmer

I brought homemade beef jery. When they ran out of bacon they started deep frying the jerky.

Posted by: rickb223 Acehole Extraordinaire at October 19, 2025 05:35 PM (4MksP)

139 Taylor Pork. That was good. Never had it before Thank you Berz and Mrs B.

Posted by: ScaryMary at October 19, 2025 05:36 PM (6tEBv)

140 136 Last night I made chicken thighs.

They sure looked like hamburgers.
Posted by: I used to have a different nic at October 19, 2025 05:33 PM

And some of them bore an uncanny resemblance to cheeseburgers...

Posted by: Quarter Twenty at October 19, 2025 05:36 PM (SeSfo)

141 Mystery click restored my faith in humanity, or something.

Posted by: scampydog at October 19, 2025 05:36 PM (PiuaF)

142 Thank you, Berserker and Mrs. B for so generously donating the Taylor ham.

Posted by: Ben Had at October 19, 2025 05:37 PM (QGLzn)

143 For all the crap that * a small number * of you give CBD (and you know who you are), topless Betty Crocker was a bit of righteous payback.

Well done, CBD!

Posted by: Duncanthrax at October 19, 2025 05:40 PM (0sNs1)

144
Ace is amazing.

The community he has built here is wonderful.

I hope Ace knows how appreciated he is.

There is nothing like this place anywhere on the internet.

Posted by: fourseasons at October 19, 2025 05:41 PM (3ek7K)

145 ScaryMary, I am so sorry I didn't get a chance to visit with you. I did get a chance to chat with your hubby and thank him again for his generous offer to help.

The Horde is absolutely amazing.

Posted by: Ben Had at October 19, 2025 05:42 PM (QGLzn)

146 Can I grill or smoke or barbecue in the rain? Yes.

Do I enjoy it? No.

Sometimes things that are true still hurt to say.

Posted by: Kratwurst at October 19, 2025 05:43 PM (fcDpY)

147 >>Ace is amazing.

I think the word you are searching for is Faaaaabulous.

Posted by: garrett at October 19, 2025 05:44 PM (BG2Yo)

148
Garrett,

You would know darling, lol.

Posted by: fourseasons at October 19, 2025 05:45 PM (3ek7K)

149 Ben Had, thank you so much for organizing it all. It was a treat to be there!

Posted by: ScaryMary at October 19, 2025 05:46 PM (6tEBv)

150 You guys at the MO-Me didn't even notice the small hairy rodent-like creature taking it all in across the field using high power binoculars, then hopping back on his Vespa and speeding away.

Posted by: Orson at October 19, 2025 05:47 PM (dIske)

151
Garrett,

Whenever you decide to come over this way to bike, we have plenty of room for you here.

Hubby says biking the Green River down to Utah is a gorgeous ride.

Posted by: fourseasons at October 19, 2025 05:49 PM (3ek7K)

152 Nothing wrong with cooking meat in an oven.
Just cook it well, but not well done.

Posted by: GWB at October 19, 2025 05:51 PM (9Qc1e)

153 >>Posted by: fourseasons at October 19, 2025 05:49 PM (3ek7K)

Oh, that is super kind of you. I would never impose like that, but if I head that way next season I will certainly mention it and we can try to get together for dinner or lunch while I am out there.

That Green River area is on my list.

Posted by: garrett at October 19, 2025 05:51 PM (BG2Yo)

154 Just got a Lodge USA Enamel skillet. I wanted the benefits of cast iron that could handle acidic foods like tomatoes and kraut without eating away the seasoning on my regular cast iron. The skillet is as good as Le Cruset and done in the US. Got it on sale as the USA Enamel line has be discontinued. Lodge still offers their enameled products where the enamel is done in China. Yeah, it's inexpensive but I don' trust Chinese enamel any more than I trust Chinese garlic. So I was happy to get one of the few remaining skillets from the USA Enamel line.

Posted by: JTB at October 19, 2025 05:52 PM (yTvNw)

155 66 The potatoes gratin with jalapeno infused cream and the gruyere was inspired.
Posted by: Ben Had at October 19, 2025 04:41 PM (QGLzn)

I was wondering what the "kick" was! It also explains why my stomach was so upset after that - jalapeños and I do NOT get along...🤢🤢🤢

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 05:52 PM (SRRAx)

156 ...and it is always nice to know someone local when I am out riding new country.

Y'all have the inside knowledge or knows someone who does!

Posted by: garrett at October 19, 2025 05:53 PM (BG2Yo)

157 >>Just got a Lodge USA Enamel skillet.

Nice. I inherited my Grandmother's Enamel skillet and croc pot. Along with a couple Enameled casserole/lasagna pans.

Nothing better.

Posted by: garrett at October 19, 2025 05:54 PM (BG2Yo)

158
We hope you can get over here. It is a beautiful area to explore.

Posted by: fourseasons at October 19, 2025 05:57 PM (3ek7K)

159 Oh, and apologies to anyone who didn't get any of the cake that we brought from Fort Worth - we didn't have time to put out the 2nd cake in the evening.

We will definitely figure out how to get enough for everyone to get some next year.

If you are ever in Fort Worth, stop by the Swiss Pastry Shop and ask for their (non-traditional) Black Forest Cake. Unfortunately, it cannot be shipped - they have tried to figure out a way to do it, but no luck. For those with food allergies, it is gluten-free, but it does have almonds and dairy.

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 05:58 PM (SRRAx)

160 Came up to see my dad in the hospital but he is sleeping.

Posted by: Skip at October 19, 2025 06:01 PM (5R6t4)

161 Teresa, I am sorry that the schedule got so rushed that we couldn't fit everything in.

Posted by: Ben Had at October 19, 2025 06:01 PM (QGLzn)

162 Skip, may I ask what is going on with your dad?

Posted by: ScaryMary at October 19, 2025 06:02 PM (6tEBv)

163 It will happen. And I will let you know when I plan on heading that way.

Green River and the Mada Hey trail are on the top of my list.

Posted by: garrett at October 19, 2025 06:04 PM (BG2Yo)

164 157 ... "I inherited my Grandmother's Enamel skillet and croc pot. Along with a couple Enameled casserole/lasagna pans.

Nothing better."

Hi Garrett, Yep. I have two Dutch ovens from their USA Enamel line. Perfect for the long, slow cooking I like for soups, stews, and casseroles. Also, for baking. I expect them to go to our niece and nephew when the time comes.

Posted by: JTB at October 19, 2025 06:07 PM (yTvNw)

165 The food at the TXMOME was outstanding as always.

Kudos to the cooking team.

Their incredible hard work fed a hungry horde of Morons.

Posted by: "Perfessor" Squirrel at October 19, 2025 06:09 PM (IBQGV)

166 If not for the martinis, we wouldn't have had anything at all to eat. — Johnny Carson

Posted by: Roy at October 19, 2025 06:09 PM (zhWvq)

167 I'd like to offer some recognition for the grilled onion and jalapeño topping that was offered for the burgers. Muy bueno!

Posted by: Duncanthrax at October 19, 2025 06:10 PM (0sNs1)

168 155 66 The potatoes gratin with jalapeno infused cream and the gruyere was inspired.
Posted by: Ben Had at October 19, 2025 04:41 PM (QGLzn)

I was wondering what the "kick" was! It also explains why my stomach was so upset after that - jalapeños and I do NOT get along...🤢🤢🤢
Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 05:52 PM (SRRAx)

(Which made me sad, because I really, REALLY love potatoes au gratin!)

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:11 PM (SRRAx)

169 161 Teresa, I am sorry that the schedule got so rushed that we couldn't fit everything in.
Posted by: Ben Had at October 19, 2025 06:01 PM (QGLzn)

Oh, no worries! Now I have a better idea of when to bring out the cakes 😊♥️

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:14 PM (SRRAx)

170 He has a couple blood clots, one in leg has probably caused him to fall a few times lately.

Posted by: Skip at October 19, 2025 06:15 PM (5R6t4)

171 They delivered his supper so he is up now

Posted by: Skip at October 19, 2025 06:15 PM (5R6t4)

172 Teresa, next year we will just eat cake FIRST.

Posted by: Ben Had at October 19, 2025 06:16 PM (QGLzn)

173
Cold and windy here. Chili cooking and peach cobbler in the oven.

We like the Bisquik peach cobbler recipe. It's good topped with vanilla ice cream.

Posted by: fourseasons at October 19, 2025 06:16 PM (3ek7K)

174 It was nice to see you again, Teresa. Cake is optional.

Posted by: ScaryMary at October 19, 2025 06:17 PM (6tEBv)

175 168 155 66 The potatoes gratin with jalapeno infused cream and the gruyere was inspired.
Posted by: Ben Had at October 19, 2025 04:41 PM (QGLzn)

I was wondering what the "kick" was! It also explains why my stomach was so upset after that - jalapeños and I do NOT get along...🤢🤢🤢
Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 05:52 PM (SRRAx)

(Which made me sad, because I really, REALLY love potatoes au gratin!)

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:11 PM (SRRAx)

Yeah, that sucks...

It's why I like to label the unexpected if I host...I explained to my kids that the worst feeling in the world, especially as one who is now a problem diner, is if, as a host, I make someone else sick b/c I didn't remember/realize something bothered them. I actually now confirm with guests all issues a few days before they come over on text - allergies, intolerances, sensitivities, desires, hates, stomach upsetters, etc...

Maybe it makes my food simpler as a host. But simple seems to be really liked...

Posted by: Nova Local at October 19, 2025 06:18 PM (tOcjL)

176 Skip, prayers for your Dad, and for you.

Posted by: ScaryMary at October 19, 2025 06:21 PM (6tEBv)

177 He is getting surgery tomorrow to try and remove them.

Posted by: Skip at October 19, 2025 06:22 PM (5R6t4)

178 You know.

If you have food intolerances or allergies, it’s your responsibility in a situation like the MoMe to make sure stuff is to your liking. Folks are busting their asses to feed, free of charge, gourmet meals planned and prepared for 120 people.

I’m sorry some folks got upset tummies. Honestly. But, please, be real.

Posted by: nurse ratched at October 19, 2025 06:24 PM (mT+6a)

179 Pete Bog and crew - the food was AMAZING!!!!

This was the first year that I wasn't able to enjoy everything like I have in the past - not because of anything being wrong with the food, but because the cancer meds that I am on make everything taste....different.

Plus, I am one of the 30% of patients for whom this medication makes the mucous membranes inside of my mouth incredibly sensitive to spices, acids, carbonation, etc. of any kind. It makes the inside of my mouth sore, and it "hurts" to eat, which really sucks! (But the medicine is killing the tumors, so I shouldn't really complain....)

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:25 PM (SRRAx)

180 172 Teresa, next year we will just eat cake FIRST.
Posted by: Ben Had at October 19, 2025 06:16 PM (QGLzn)

Well, that is ALWAYS a good idea! 🤣🤣🤣

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:27 PM (SRRAx)

181 Getting on a plane in a bit. Probably see y'all the other side of the Gun Thread.

Posted by: GWB at October 19, 2025 06:28 PM (a6yza)

182 Best to your dad, Skip.

Posted by: JackStraw at October 19, 2025 06:29 PM (viF8m)

183
I have a friend whose mother always says to eat dessert first at Thanksgiving. Kinda sounds crazy.

Posted by: fourseasons at October 19, 2025 06:29 PM (3ek7K)

184
183
I have a friend whose mother always says to eat dessert first at Thanksgiving. Kinda sounds crazy.

Posted by: fourseasons at October 19, 2025 06:29 PM (3ek7K)

It's probably b/c she'd rather have savory leftovers than 6 pies, 4 cakes, and a plate of cookies...

Posted by: Nova Local at October 19, 2025 06:30 PM (tOcjL)

185 Mark Andrew edwards and his wife order dessert first when they go out to a fancy restaurant.

The waitstaff is always amused.

Posted by: nurse ratched at October 19, 2025 06:31 PM (mT+6a)

186
Nova,

Yep, I think so .

Posted by: fourseasons at October 19, 2025 06:31 PM (3ek7K)

187 JackStraw, thank you for your " seriously" last night.

Posted by: Ben Had at October 19, 2025 06:32 PM (QGLzn)

188 Savory stuff first at Thanksgiving, please. I'd rather have extra helpings of savory than dessert, anyhow. I'm the weirdo.

Posted by: ScaryMary at October 19, 2025 06:33 PM (6tEBv)

189 188 Savory stuff first at Thanksgiving, please. I'd rather have extra helpings of savory than dessert, anyhow. I'm the weirdo.

Posted by: ScaryMary at October 19, 2025 06:33 PM (6tEBv)

Nah, same here. I make one dessert for Thanksgiving day and 1 for the next day for leftovers. And I make one sweet dip with fruit for Thanksgiving lunch. The rest, we live on savory.

Posted by: Nova Local at October 19, 2025 06:35 PM (tOcjL)

190 Never been a big dessert guy. I prefer the main course, and the appetizers, like olives and cheese and such.

I do not have a sweet tooth.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 06:35 PM (0aYVJ)

191
I like the desserts Thanksgiving evening. A good ending to a great day.

Posted by: fourseasons at October 19, 2025 06:35 PM (3ek7K)

192 Sounds like yet another successful party, Ben Had. Congratulations.

Posted by: JackStraw at October 19, 2025 06:36 PM (viF8m)

193 178 You know.

If you have food intolerances or allergies, it’s your responsibility in a situation like the MoMe to make sure stuff is to your liking. Folks are busting their asses to feed, free of charge, gourmet meals planned and prepared for 120 people.

I’m sorry some folks got upset tummies. Honestly. But, please, be real.
Posted by: nurse ratched at October 19, 2025 06:24 PM (mT+6a)

Oh, gracious - I am sorry if it seemed like I was complaining! I was actually kind of glad to know that I wasn't imagining things (thinking the potatoes had a kick to them)! After that, I did ask about jalapeños in the ingredients so that I wouldn't get them - the last thing that I want to be is one of THOSE people!

I would never ask someone who was preparing food for a large group of people to prepare anything special for me, or to change their recipe(s). I just never would have imagined jalapeños would be in Au gratin potatoes 🤣🤣🤣. (Like I said, the cancer meds have made eating of any kind an interesting experience in more ways than one...)

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:36 PM (SRRAx)

194
Today I realized we are half way through October. Time to find out who will be here for Thanksgiving.

Time flies.

Posted by: fourseasons at October 19, 2025 06:38 PM (3ek7K)

195 Sounds like yet another successful party, Ben Had. Congratulations.
Posted by: JackStraw

You have got to make one!

Posted by: rickb223 Acehole Extraordinaire at October 19, 2025 06:39 PM (4MksP)

196 Posted by: fourseasons at October 19, 2025 06:38 PM (3ek7K)

Yes, seems like the season snuck up on us!

Time for me to start the fruitcakes, which I will freeze this year.

Posted by: kallisto at October 19, 2025 06:40 PM (PLoNN)

197 One does not simply stop grilling due to suboptimal outdoor conditions. The fireplace exists for a reason ..

Posted by: Joe Kidd at October 19, 2025 06:40 PM (rNPma)

198 Like I said, the cancer meds have made eating of any kind an interesting experience in more ways than one...)

We are all glad you are still here to share your commentary with us, TiFW

Posted by: kallisto at October 19, 2025 06:42 PM (PLoNN)

199 So, what exactly is the difference between Gumbo and Jambalaya? I once guessed that it was that Gumbo has okra in it, and Jambalaya does not, and received such a poor response to that idea that I never opined on the subject again. There are a number of good seafood joints near where I now live that serve both Gumbo and Jambalaya, but I'm afraid to ask strangers.

Posted by: Cybersmythe at October 19, 2025 06:42 PM (VmDLh)

200 Of course, I should be afraid to ask you guys, but I guess it's too late now.

Posted by: Cybersmythe at October 19, 2025 06:43 PM (VmDLh)

201 Wife and I are not sure what's going on with Thanksgiving and Christmas this year. Younger son usually works the holidays for coworkers with families. He's a really good man.

Older son is engaged, and may be doing stuff with his fiancé and her family.

We may just drive to the Oregon coast. It's 9 hours away. Never seen the Pacific in winter. Plenty of times in summer.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 06:43 PM (0aYVJ)

202 Never tried cooking in the fireplace, we have a regular old fashioned one but never yse it. If wife wasn't at home I would burn all winter

Posted by: Skip at October 19, 2025 06:43 PM (5R6t4)

203 Posted by: Joe Kidd at October 19, 2025 06:40 PM (rNPma)

See me upthread.

My cousin, and uncle - of blessed memory, used to grill steaks in the hearth.

Me, the Barely a Carnivore, would rush over to their places when I got word they were flame cooking steaks indoors

Posted by: kallisto at October 19, 2025 06:45 PM (PLoNN)

204 If you live in Hawaii, you put just about everything in the fridge, otherwise the roaches get it.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 19, 2025 06:45 PM (kpS4V)

205
I would never ask someone who was preparing food for a large group of people to prepare anything special for me...

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:36 PM (SRRAx)

You've found the reason I host or don't go

. Honestly, you shouldn't feel bad about mentioning the jalapeno got you sick...unknown "buried" ingredients ruin a lot of people's day...lots of people just don't mention it (I have a friend who gets ill with onions, but has told no host but me b/c I didn't believe him when he said he loved everything). And if next year's MOME mentions the heat in things that don't normally have it, more than you will probably benefit...

Posted by: Nova Local at October 19, 2025 06:45 PM (tOcjL)

206 Gumbo has crabmeat, crabmeat, and more crabmeat.

Posted by: Quarter Twenty at October 19, 2025 06:45 PM (SeSfo)

207 Gumbo v. jambalaya: Gumbo can be described as a kind of stew, whereas jambalaya is a rice-based entree somewhat akin to paella ..

Posted by: Joe Kidd at October 19, 2025 06:47 PM (rNPma)

208 I want to tell you one of the best things I saw at the MoMe was people that are and have been going through exceptionally hard times get to have an emotional respite and feel loved and surrounded by family.

Posted by: Ben Had at October 19, 2025 06:47 PM (QGLzn)

209 199 So, what exactly is the difference between Gumbo and Jambalaya? I once guessed that it was that Gumbo has okra in it, and Jambalaya does not, and received such a poor response to that idea that I never opined on the subject again. There are a number of good seafood joints near where I now live that serve both Gumbo and Jambalaya, but I'm afraid to ask strangers.

Posted by: Cybersmythe at October 19, 2025 06:42 PM (VmDLh)

Gumbo is a stew served over rice.
Jambalaya is a straight rice dish.

Posted by: Nova Local at October 19, 2025 06:48 PM (tOcjL)

210 Cybersmythe, I'm no expert but in my experience you make roux for gumbo. It's like a stew and you serve over rice.

Jambalaya has the rice cooked in the dish, not over.

PS. Please tell Annie hi I enjoyed visiting with her.

Posted by: ScaryMary at October 19, 2025 06:48 PM (6tEBv)

211 Gumbo is roux-based and served over rice. Jambalaya seems to be more tomato-based, and the rice is cooked with the sauce.

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:48 PM (SRRAx)

212
Ben Had,

That is a wonderful thing. You and your friends make that possible.

Posted by: fourseasons at October 19, 2025 06:49 PM (3ek7K)

213 I'm indifferent as to holiday menus, seeing as it's just me now. I guess Spam cooked over Sterno and skid row wine it is.

Naaaahh....gonna make a spooky mini charcuterie board for Halloween, and a small turkey for Thanksgiving, and who knows what elaborate tomfoolery for Christmas.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 19, 2025 06:50 PM (kpS4V)

214 Teresa in FW,
I really liked the cake and could have eaten all of it. And I have some trouble with spicy food too, eating is an issue all-around when you have health challenges like we do. I had trouble getting up this morning and could not make it to Waffle House. I totally enjoyed seeing you up and running this weekend!
Eromero

Posted by: Eromero at October 19, 2025 06:50 PM (LHPAg)

215 Posted by: Skip at October 19, 2025 06:43 PM (5R6t4)

Cousin used to flame grill them and uncle used a little mound of charcoal briquettes on the hearth floor, which he placed the steak cage on top of it.

I know, I know…the terminology I use is way too technical

Posted by: kallisto at October 19, 2025 06:51 PM (WLGFe)

216 Pug,
The Oregon and Washington coasts are both amazing in winter.

If you go to Washington, Copalis is a lovely tiny town. There’s a place that rents cabins, the Iron Springs Resort….. gorgeous, fully accessorized cabins y’all can stay in and cook and play board games and watch the storms roll in off the ocean.

Look them up. I heartily endorse this place.

Posted by: nurse ratched at October 19, 2025 06:51 PM (mT+6a)

217 If you live in Hawaii, you put just about everything in the fridge, otherwise the roaches get it.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 19, 2025 06:45 PM

It was the same when we were stationed in the Philippines and lived off base. Roaches the size of rats and rats the size of cats.

And don't get me started on the spiders, those suckers were enormous.

Posted by: Mister Scott (Formerly GWS) at October 19, 2025 06:52 PM (0N4FZ)

218 Oh, just saw a good movie, "Broke", starring Russel Wyatt, Dennis Quade, and Tom Skerritt:

"Follows True Brandywine, a struggling rodeo rider, as he gets trapped in a blizzard and must confront his life choices while battling the elements for survival."

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 19, 2025 06:52 PM (kpS4V)

219 I would love to roast a couple of Cornish game hens for me and the missus on Thanksgiving. But she is *very* picky about poultry. So, unless we take a road trip, it will likely be steak or something.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 06:53 PM (0aYVJ)

220 I was so pleased that Ben Had served that salmon so awesomely. We usually barely get it on a cracker and sometimes we eat it straight out of the jar! Trust Ben Had to class us hicks up.😀
Posted by: tcn, Pickle Queen of AK at October 19, 2025 05:34 PM (Vt61E)

THAT was amazing salmon. Thank yew!

Posted by: Joe Kidd at October 19, 2025 06:53 PM (rNPma)

221 Your risque image is disgusting! It is out of context.
Although the artist probably was attempting to capture an emotional perception or just experimenting with technique, misrepresentation of his effort does not do his work justice.

Posted by: john at October 19, 2025 06:54 PM (nEWxZ)

222 Probably could use charcoal in fireplace. If one had to make or get made a way to hang a pot over the fire.

Posted by: Skip at October 19, 2025 06:54 PM (5R6t4)

223 Look them up. I heartily endorse this place.
Posted by: nurse ratched at October 19, 2025 06:51 PM (mT+6a)

thanks. Will do.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 06:54 PM (0aYVJ)

224 >>It was the same when we were stationed in the Philippines and lived off base. Roaches the size of rats and rats the size of cats.

I'll raise you Puerto Rico and add lizards. I woke up my first night and felt like something was watching me. Turned on the light and found out there was a whole lot of somethings looking at me. None pretty.

Posted by: JackStraw at October 19, 2025 06:56 PM (viF8m)

225 I tend to not eat gumbo (or jambalaya) at a restaurant because Andouille sausage is too hot for my taste buds. I can tolerate okra in gumbo, but when I make it at home, I only use shrimp, and I leave the okra out (because I can 🤣🤣🤣

.

I have heard of people who add fried okra (homemade or frozen) to their gumbo, because it isn't quite as slimy.

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 06:56 PM (SRRAx)

226 Teresa. I'm sorry you didn't ask me what was in the ingredient list. I would be able to answer definitively. I appreciate your feedback and hope the medicine does its job so you can recover soon and get your taste meter reset.

Posted by: Pete Bog at October 19, 2025 06:56 PM (9aoE1)

227 Wow...of course it is California, and if this new law doesn't sound like a gift to the plaintiff's bar, I'm not sure what else the legislature could do to make California even more sue-happy.
-----------
Yesterday I was at the VA for a minor thing. As always, at check-in they check vitals. I have noticed in the past that the blood pressure cuff used for that is immediately discarded. Okay, call me a hoarder, but it bugged me to see that. The velcro of the closure struck me as imminently reusable, so I grabbed off the cuff before it was discarded. Excellent velcro. But, I noticed that in fine print there is the warning that it might cause cancer, in California. Rheeeeee!

Posted by: Mike Hammer, etc., etc. at October 19, 2025 06:58 PM (XeU6L)

228 222 Probably could use charcoal in fireplace. If one had to make or get made a way to hang a pot over the fire.

Skip, my family members grew up cooking on the hearth, since their town in Italy didn’t get gas stoves until the 1960s. So when my dad built my cousin’s fireplace, he included whatever was needed to hang the pot over the fire.

Posted by: kallisto at October 19, 2025 06:58 PM (WLGFe)

229 We may just drive to the Oregon coast. It's 9 hours away. Never seen the Pacific in winter. Plenty of times in summer.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 06:43 PM (0aYVJ)

Getting to the Coast from Boise in the winter can be a chore if the weather turns bad. There are a few spots on the interstate that tend to get closed for several hours at a time, and there are no alternate routes to send traffic around. Take your Colorado-in-winter driving supplies, you might need them.

Posted by: Idaho Spudboy at October 19, 2025 06:59 PM (GjEvj)

230 There’s likely tons of videos on YouTube about fireplace cooking.

Posted by: kallisto at October 19, 2025 07:01 PM (WLGFe)

231 Probably could use charcoal in fireplace. If one had to make or get made a way to hang a pot over the fire.

Jump in the way back machine. One episode of Dragnet. Joe Friday is grilling steaks in his fireplace for his partner and their dates.

Posted by: rickb223 Acehole Extraordinaire at October 19, 2025 07:01 PM (3aclk)

232
"Follows True Brandywine, a struggling rodeo rider, as he gets trapped in a blizzard and must confront his life choices while battling the elements for survival."
--------
They took my saddle in Houston
Broke my leg in Santa Fe
Lost my wife and a girlfriend
Somewhere along the way

Posted by: Geo Strait at October 19, 2025 07:01 PM (XeU6L)

233 Speaking of food, the food at the mome was seriously good. I'm pretty picky eater sometimes, and some at the mome to their amusement no doubt noticed. Maybe holding up a plastic knife and fork in the sign of the cross to ward off the evil arugula was a tell. Anyway, the beef was to die for, and that frito chili cheese thing was also good. I'm not known to eat chili. A lot of the sides were good too. But that beef....man.

Posted by: Berserker-Dragonheads Division at October 19, 2025 07:01 PM (we65N)

234 As I mentioned a few weeks ago, I am clearing out the freezer and the non-emergency pantry.

This week, it's frozen vegetables, beef broth, and the neck of a turkey (I think.) Honestly, it looks like a snake. I trust my relatives not to poison me when they hand me something in a freezer bag and say, "Here. We saved this for you to make soup."

Normally I would stick it in the crockpot overnight, but the snake neck is too big for it. I'll have to simmer it until I can cut it into pieces. Or the heat revives it a la The Thing. Or is it The Blog?

Posted by: NaughtyPine at October 19, 2025 07:02 PM (VBgrw)

235 But, I noticed that in fine print there is the warning that it might cause cancer, in California. Rheeeeee!
Posted by: Mike Hammer, etc., etc. at October 19, 2025 06:58 PM (XeU6L)
It's a wonder any them Californy folk still alive.

Posted by: Eromero at October 19, 2025 07:02 PM (LHPAg)

236 I had trouble getting up this morning and could not make it to Waffle House. I totally enjoyed seeing you up and running this weekend!
Eromero
Posted by: Eromero at October 19, 2025 06:50 PM (LHPAg)

Oh, I was so worried that I had misunderstood you last night! I remembered that you had some digestive issues, so I figured (if I had heard you correctly the night before) that something must have happened. I hope that everything is okay 😊🙏♥️. We did take a booth, just in case you guys showed up.

Hopefully things will work out such that we are able to enjoy breakfast together next year.

It was wonderful seeing both of you this year ♥️♥️♥️

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 07:03 PM (SRRAx)

237 Take your Colorado-in-winter driving supplies, you might need them.
Posted by: Idaho Spudboy at October 19, 2025 06:59 PM (GjEvj)

Oh yeah. I watch the weather like a hawk. Any kind of winter trip involves preparation, and my truck.

Posted by: Pug Mahon Knows Stuff at October 19, 2025 07:03 PM (0aYVJ)

238 Probably could use charcoal in fireplace. If one had to make or get made a way to hang a pot over the fire.
-----

What's old is new again. Fireplace cranes:
https://shorturl.at/P0m8h

Posted by: Mike Hammer, etc., etc. at October 19, 2025 07:06 PM (XeU6L)

239 Guns up

Posted by: rickb223 Acehole Extraordinaire at October 19, 2025 07:06 PM (3aclk)

240 This Sunday's steak was an Arby's steak taco, paired with a vivacious root beer from A&W cellars...

Posted by: Joe Kidd at October 19, 2025 07:08 PM (rNPma)

241 226 Teresa. I'm sorry you didn't ask me what was in the ingredient list. I would be able to answer definitively. I appreciate your feedback and hope the medicine does its job so you can recover soon and get your taste meter reset.

Posted by: Pete Bog at October 19, 2025 06:56 PM (9aoE1)

Oh, my goodness - absolutely NO reason for you to apologize! You went above and beyond to feed a bunch of hungry Morons, and all of your preparation and hard work are greatly appreciated ♥️♥️♥️

And I am with you - hopefully by this time next year my taste buds will be back to normal 🤞🙏🤞🙏. Thank you SO much for everything 😊

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 07:15 PM (SRRAx)

242 I noticed that in fine print there is the warning that it might cause cancer, in California. Rheeeeee!
Posted by: Mike Hammer, etc., etc. at October 19, 2025 06:58 PM (XeU6L)
It's a wonder any them Californy folk still alive.
Posted by: Eromero at October 19, 2025 07:02 PM (LHPAg)

After spending time in harley shops i learned that in California handle bar grips give you can you cancer, along with sparkplugs, and mirrors, and horns, cables, wiring, screws....screws give you cancer. Everything i open has a warning lable

Posted by: Berserker-Dragonheads Division at October 19, 2025 07:15 PM (we65N)

243 the beef was to die for, and that frito chili cheese thing was also good. I'm not known to eat chili. A lot of the sides were good too. But that beef....man.
Posted by: Berserker-Dragonheads Division at October 19, 2025 07:01 PM (we65N)

I DID ask if the chili had jalapeños in it (after the potato experience the day before)! 🤣🤣🤣

Posted by: Teresa in Fort Worth, Texas - Ace of Spades Ladies Brigade, plucky comic relief at October 19, 2025 07:21 PM (SRRAx)

244 i was under the impression that in Texas each dish is required by law to contain Jalapenos.

Ben Had may have been pulling my leg.

Posted by: Pete Bog at October 19, 2025 07:55 PM (SlJRX)

245 With regard to the Betty Crocker risque picture, is there a RickRolling name for this? Being PhyllisDillered? Lizzoed?

Posted by: PTSD giver at October 19, 2025 07:55 PM (yYYCR)

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