Food Thread: The Bitterness Of Life, And Great Pasta

I went to a new (to me) Italian market about 10 minutes away. It's got the quaint name of "Uncle Giuseppe's," which masks the rather large size and comprehensive selection. It's really a regular supermarket with an Italian focus, including a very nicely stocked deli, and fresh pasta!

Which is cruel and horrible, because I am still a bit plump from my Paris sojourn. Yes; unlimited quantities of great bread and even greater cheese will do mean things to one's waistline.

Anyway, I walked past the fresh pasta and immediately thought of Pasta With Brown Butter And Sage, which I think is a marvelous and minimalist example of Italian cooking. If I feel fancy, and I lose another few pounds, I might add some good Italian sausage to the pasta.

But in the meantime I am staying true to a low-carb diet.

Well, sort of.

I did make a Rye-Sourdough boule yesterday, but only because we had guests. I swear I didn't eat much.

******

Angostura Bitters is ubiquitous. it's on every bar that even pretends to make cocktails, and it's pretty good for what it does, which is to add that distinctive bitter aromatic tone to whatever you may be making. For me that is usually a Bourbon or Rye-based cocktail.

Well...a few years ago the brats gave me a nice selection of different bitters as a gift. All sorts of ones! Orange and lemon and a few weird ones. But nestled in the corner of the box was a small bottle of another brand of aromatic bitters, so I just passed that one by.

Until a few weeks ago, when my bartender mentioned that we were running low on Angostura! Now, that is a four-ounce bottle, and it has many hundreds of servings of bitters, so I wasn't particularly concerned. But I did trundle out the gift box of bitters, just to make sure that the potential catastrophe of a bitterless cocktail was prevented.

And damn! That little bottle of "Hella Aromatic Bitters" is spectacular! Better than Angostura, and also stupidly expensive! Almost twice the price of Angistura, and worth it. And for a cheap bastard like myself to admit that means something!

******
Cocktail sauce. Lowly, everyday, run-of-the-mill cocktail sauce. You know; the stuff you buy in a bottle when you have a hankering for shrimp cocktail, or dump into a glass of tomato juice for a quick Bloody Mary!

And it's mostly crap. Ketchup, some horseradish, some Worcestershire sauce, and they charge five times what they should; from $2 for the house brand to $6 for the fancy brands.

So make it yourself! That's what I did last night (well, actually I delegated to the younger brat who was visiting). It tastes much fresher, has a better spicy punch, isn't sweet, and goes much better with the Gulf of America shrimp we had.

What? Oh...dump the shrimp into seasoned boiling water, turn off the heat, and then remove after two minutes into ice water. Trust me...you will never overcook shrimp again!

******
At first glance, this article was just more of the maddeningly irritating conceit that most food sites have; blather on for five or six paragraphs before you get to the recipe, and on the way try to link to a few products to get a few bucks.

But this is a bit different! First of all, the cake sounds really good, especially since I have the last of some delicious pecans that a friend sent me. Second of all, the baker/journalist is a loon, but an appealing one!

I am going to try Bourbon Brown Butter Cake in the near future, and if it's good, I'll tell you all about it! And if it's bad, I'll tell you all about it!

******

Talk about Cognitive Dissonance!

What the hell am I to do?

Maybe just burn it all down and start again?

Seriously...what temperatures do you folks keep your refrigerators and freezers?

I keep my freezers at the lowest temperature possible, unless I am making clear ice. And the refrigerators are always dancing on the edge of freezing, although that is a function of the crap thermostats that modern appliances have. My old refrigerator keep more consistent temperatures than my fancy new one.

Now get off my lawn!

******
What? Texas Moron Meet-Up recipes?

Which ones?

BBQ Burnt Ends (Brisket)
Korean Pork Belly Burnt Ends
Butter-Braised Potstickers
Puff Pastry Wrapped Sausages
Pulled Pork Sliders
Santa Maria Tri-Tip
Chimichurri Sauce
Fennel & Arugula Salad
Jalapeño au Gratin Potatoes
Pickled Vegetables
Smash Burgers
Apple & Fennel Slaw
Spicy Corn Medley
German Potato Salad

Yes, that is a lot of cooking!

With Ben Had as the philosophical guru, Rancher Bob and his lovely wife, CowHorse Queen, Pete Bog and his lovely wife, Mrs. Pete Bog, slaved over hot stoves and hot grills and hot smokers and lots and lots of sharp knives for three days to feed the Morons who braved the wilds of Texas. There were others who helped a huge amount with prep and bringing interesting foods, and OH MY GOD! lin-duh makes a mean cookie!

It was absolutely a team effort, but those four did an immense amount of planning and shopping and cooking to feed the Horde, and for that...Thank You Very Much! It was delicious!

Perhaps we can work out a recipe list for those who are interested.

******

******
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

Posted by: Skip at October 26, 2025 04:00 PM (+qU29)

2 Called em
Going to make a meatball Stromboli

Posted by: Skip at October 26, 2025 04:01 PM (+qU29)

3 So much work goes into the food prep. Once again, thank you for all of it!

Posted by: Piper at October 26, 2025 04:03 PM (pZEOD)

4 Rookie!

Posted by: AZ deplorable moron at October 26, 2025 04:04 PM (5djUI)

5 m going to try Bourbon Brown Butter Cake in the near future, and if it's good, I'll tell you all about it! And if it's bad, I'll tell you all about it!

******

Before or after the low carb diet ends?

Posted by: AZ deplorable moron at October 26, 2025 04:04 PM (5djUI)

6 We started making our own cocktail sauce 10 or so years ago, and never looked back. It really is so easy, and as CBD says, it's much better than the premade crap.

1/2c ketchup
1 T Worcestershire sauce
1-2 T horseradish
1 clove garlic, minced
1.5 T lemon juice (fresh, natch)

Mix and eat.

Posted by: Archimedes at October 26, 2025 04:05 PM (Riz8t)

7 Before or after the low carb diet ends?

Posted by: AZ deplorable moron at October 26, 2025 04:04 PM (5djUI)

I have no idea to what you refer!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 04:05 PM (n9ltV)

8 Mangia! 🤌🏻

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 04:05 PM (kpS4V)

9 Mix and eat.

Posted by: Archimedes at October 26, 2025 04:05 PM (Riz8t)

Garlic is a nice touch. We added Sriracha last night to good effect.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 04:07 PM (n9ltV)

10 I have no idea to what you refer!
Posted by: CharlieBrown'sDildo

We noticed at the Mome!
Everyone noticed!
Really!

Posted by: AZ deplorable moron at October 26, 2025 04:07 PM (5djUI)

11 Anyway, I walked past the fresh pasta and immediately thought of Pasta With Brown Butter And Sage,

Trying not to weep. I like brown butter, my wife does not.

Posted by: Additional Blond Agent, STEM Guy at October 26, 2025 04:07 PM (/HDaX)

12 And damn! That little bottle of "Hella Aromatic Bitters" is spectacular! Better than Angostura, and also stupidly expensive! Almost twice the price of Angistura

Holy buckets, you weren't kidding. Amazon has it for $27 a 5.4 oz bottle.

Posted by: Archimedes at October 26, 2025 04:07 PM (Riz8t)

13 I've had the opportunity to experiment with some of the various bitters and it's time well spent.

Posted by: Additional Blond Agent, STEM Guy at October 26, 2025 04:08 PM (/HDaX)

14 I have a rack of pork ribs with chipotle rub cooking in a cook-in-bag dealio in the oven. Don't give me huff, you grill purists. I don't have an outdoor grill.

Should be done in an hour and a half.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 04:09 PM (kpS4V)

15 "...unlimited quantities of great bread and even greater cheese will do mean things to one's waistline."

So true. Tragically, those are my favorite things to eat.

But, listen, that apple slaw was one of the best things I ate at the MoMe, and I definitely want the recipe, please. It was the thing I expected to like not at all, but tasted it to be a big girl, and wow! So light and delicious.

Posted by: Dash my lace wigs! at October 26, 2025 04:09 PM (h7ZuX)

16 I've had the opportunity to experiment with some of the various bitters and it's time well spent.

I really like Fee Brothers Black Walnut Cocktail Bitters, but it's currently unavailable at Bezos Inc.

Posted by: Archimedes at October 26, 2025 04:10 PM (Riz8t)

17 Guff, not huff.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 04:10 PM (kpS4V)

18 I'm pretty sure I've seen videos of some guy making sous vide bitters.

Posted by: Still lurking up north, read some, don't comment much at October 26, 2025 04:11 PM (kTd/k)

19 We noticed at the Mome!
Everyone noticed!
Really!
Posted by: AZ deplorable moron at October 26, 2025 04:07 PM (5djUI)
----------
I didn't notice.

*kicks gravel*

Posted by: Captain Obvious, Laird o' the Sea at October 26, 2025 04:11 PM (x7EH8)

20 Favorite Appetizer:

Jalapeño peppers 🌶️, sliced in half longways, seeds & veins removed, canoe style filled with cream cheese/crushed pineapple mixture and topped with half slice of bacon.

400 degrees at 20 minutes.

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 04:11 PM (UjDHi)

21 Mostly followed a strict bacon and bourbon diet, but that tri tip just sang with a heaping helping of chimichurri. Lin-duh's cookies were a particular highlight, and they paired well with either coffee or Shiner Bock. Ask me how I know...

Posted by: Joe Kidd at October 26, 2025 04:11 PM (nbLIj)

22 Cocktail sauce is for people who don’t like seafood.

Posted by: nurse ratched at October 26, 2025 04:12 PM (mT+6a)

23 Finally using up a prepared meat product from Safeway since the kid who likes spice isn't here (and I'm watching football).

Balsamic Peppercorn beef tips (this was 75% off when I bought it a month ago, and so I just chucked it in the freezer waiting for when vinegar and heat was okay with the eating group) over rice with sauteed snap peas and raspberries and grapes. A dinner that I can pull together in about 20 minutes, which was the need (kid had to watch the Ravens win...which actually happened, and I enjoyed the Eagles)...

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

24 I have a rack of pork ribs with chipotle rub cooking in a cook-in-bag dealio in the oven. Don't give me huff, you grill purists. I don't have an outdoor grill.

This lady has a whole series of videos about preparing large cuts of meat from Costco, including this one about pork ribs.

https://www.youtube.com/watch?v=e43fB3TSuqA

I'm going to have to buy a large shallow roasting pan with rack, because I don't have enough toys yet.

https://is.gd/4Xy8rD

Posted by: Archimedes at October 26, 2025 04:12 PM (Riz8t)

25 Favorite Appetizer:

Jalapeño peppers 🌶️, sliced in half longways, seeds & veins removed, canoe style filled with cream cheese/crushed pineapple mixture and topped with half slice of bacon.

400 degrees at 20 minutes.
Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 04:11 PM (UjDHi)
-----------
At the 2020 TxMoMe, they had bacon-wrapped stuffed peppers. I think they were either Anaheims or Poblanos.

Posted by: Captain Obvious, Laird o' the Sea at October 26, 2025 04:13 PM (x7EH8)

26 I have determined that the root stock on the apple tree that is coming back from the roots is a Baldwin. They are a nice culinary apple that can also be et directly, or used for cider.
This year I had three apples, so I am not going to be doing many pies.

Other than that, I am trying to make Kvass, and using malted barley to make barley water on the wood stove.

Posted by: Kindltot at October 26, 2025 04:14 PM (rbvCR)

27 Made chili Friday using 4 Anaheim peppers from garden, chard and pealed them. Have 2 more inside and they are turning red quickly.

Posted by: Skip at October 26, 2025 04:15 PM (+qU29)

28 Thank you again to all those who worked so hard to make so much great MoMe food.

Mmmm....sage and brown butter.

Today's food experiment was apple cider braised pork shank. It worked. Very well.

Posted by: RedMindBlueState at October 26, 2025 04:15 PM (Wnv9h)

29 I'm going to have to buy a large shallow roasting pan with rack, because I don't have enough toys yet.

https://is.gd/4Xy8rD

Posted by: Archimedes at October 26, 2025 04:12 PM (Riz8t)

If you have a Marshall's or Home Goods nearby, you can probably knock $10 off the price of one of those. They have this kind of thing in stock a lot coming up on the winter holidays.

Posted by: Dash my lace wigs! at October 26, 2025 04:16 PM (h7ZuX)

30 I just finished off pasta my friends brought for me yesterday. They have been so good to me.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 26, 2025 04:16 PM (Sco7b)

31 When they were serving the burgers, I asked for a Chuck Schumer Special, but they insisted on giving me one that was actually cooked, instead.

Posted by: Captain Obvious, Laird o' the Sea at October 26, 2025 04:17 PM (x7EH8)

32 t the 2020 TxMoMe, they had bacon-wrapped stuffed peppers. I think they were either Anaheims or Poblanos.
Posted by: Captain Obvious

Jalapenos

Posted by: AZ deplorable moron at October 26, 2025 04:18 PM (5djUI)

33 Angostura really missed the boat when it didn't lock up a deal to use Hillary Clinton's face on its bitters. Nothing says "bitter" like that ugly hag.

Posted by: Cicero (@cicero43) at October 26, 2025 04:18 PM (dyewR)

34 Jalapenos
Posted by: AZ deplorable moron at October 26, 2025 04:18 PM (5djUI)
------------
OK.

Posted by: Captain Obvious, Laird o' the Sea at October 26, 2025 04:18 PM (x7EH8)

35 And pasta carbonara is the peak of simple, yet orgasmic dishes.

Try without cheese.

Just pancetta, eggs and lots of fresh ground black pepper. I add in preserved lemon.

Posted by: nurse ratched at October 26, 2025 04:19 PM (mT+6a)

36 We noticed at the Mome!
Everyone noticed!
Really!

Posted by: AZ deplorable moron at October 26, 2025 04:07 PM (5djUI)

I'm not fat! I'm just big-boned!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 04:19 PM (n9ltV)

37 Nuclear-powered samovar was failure, but we put fins on it and it fly pretty good.

Posted by: Russian Missile Engineer at October 26, 2025 04:20 PM (UCuRY)

38 Cocktail sauce is for people who don’t like seafood.

Posted by: nurse ratched at October 26, 2025 04:12 PM (mT+6a)

I refute it thus!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 04:21 PM (n9ltV)

39 22 Cocktail sauce is for people who don’t like seafood.

---------

Oysters on the half shell with cocktail sauce and horseradish: Delightful gustatory accoutrement or a blasphemous insult to Poseidon and all of his minions?

Posted by: Cicero (@cicero43) at October 26, 2025 04:22 PM (dyewR)

40 Cocktail sauce is for people who eat Atlantic sea-food

Posted by: Kindltot at October 26, 2025 04:22 PM (rbvCR)

41 Oysters on the half shell with cocktail sauce and horseradish: Delightful gustatory accoutrement or a blasphemous insult to Poseidon and all of his minions?
Posted by: Cicero (@cicero43) at October 26, 2025 04:22 PM (dyewR)
-----------
I have some experience with the latter...

Posted by: Odysseus at October 26, 2025 04:22 PM (x7EH8)

42 Cleaning out the freezer. Found 6 ears of corn so I'm experimenting with cream style corn. Sauteed diced onion, red pepper and garlic. Thickened added to corn with cup of 1/2 & 1/2, 4oz cream cheese. 1-2 T sugar. S&P. Turned out not bad.

Pairing with pork chops, new taters and salad.

Posted by: olddog in mo at October 26, 2025 04:24 PM (hoCmQ)

43 Raw oysters deserve champagne mignonette and fresh ground pepper.

Shrimp, a squeeze of lemon.

If cocktail sauce comes anywhere near my crab, I will shoot you.

Posted by: nurse ratched at October 26, 2025 04:24 PM (mT+6a)

44 Oh, yeah, that Korean Pork Belly was awesome, too.

Posted by: Dash my lace wigs! at October 26, 2025 04:24 PM (h7ZuX)

45 I sense an East Coast/West Coast seafood rap battle brewing

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 04:25 PM (kpS4V)

46 40 Cocktail sauce is for people who eat Atlantic sea-food
Posted by: Kindltot

Truth.

Posted by: nurse ratched at October 26, 2025 04:25 PM (mT+6a)

47 Cocktail sauce. Never buy it. Ketchup, horseradish, werchestershire sauce, dash of hot sauce, and a squeeze of lemon.

Shrimp. When they float to the top, they are done. Scoop out the floaters and you’re done.

Posted by: MacRadDod at October 26, 2025 04:25 PM (z/g26)

48 Shrimp. When they float to the top, they are done.

Posted by: MacRadDod at October 26, 2025 04:25 PM (z/g26)

NOOOOOOOOO!!!!

Way, way, overdone.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 04:28 PM (n9ltV)

49 I seem to have a love/hate relationship with bitters. Sometimes the cocktail is good with them. Sometimes it's nasty. Same drink. Same measurements. more or less the same.

Weird.

Posted by: Martini Farmer at October 26, 2025 04:28 PM (Q4IgG)

50 46 40 Cocktail sauce is for people who eat Atlantic sea-food
Posted by: Kindltot

Truth.

Posted by: nurse ratched at October 26, 2025 04:25 PM (mT+6a)

Nah, I'm here and I don't eat it...it really covers up fish flavor.

Just like tartar does.

I'm not a believer in heavy sauces in fish...if anything, pistou (effectively pesto without the nuts and cheese) is as far as I go on fish, and that is awesome on salmon...

Posted by: Nova Local at October 26, 2025 04:30 PM (tOcjL)

51 I've been watching Uncle Roger hates Jamie Oliver videos. They're funny in a vitriolic sort of way. But I find them very educational when it comes to things like egg fried rice or pad thai.
Clearly Oliver is making something other than pad thai, whatever he calls it. As a non-foody, however, I wonder if random shit by Jamie Oliver might not actually taste alright--it's just not what he says it is.
Random thoughts by a non foodie.

Posted by: Still lurking up north, read some, don't comment much at October 26, 2025 04:30 PM (kTd/k)

52 Try peel and eat prawns with browned butter and brown sugar and garlic.

Add some Korean red chili paste.

Posted by: nurse ratched at October 26, 2025 04:31 PM (mT+6a)

53 My niece worked a register at Uncle Giuseppe's after school!

Posted by: werewife at October 26, 2025 04:31 PM (5ayY3)

54 Salmon with saffron sauce.

You will literally lick your plate clean.

Posted by: nurse ratched at October 26, 2025 04:32 PM (mT+6a)

55 Cod is a dramatically underutilized fish.

Posted by: Archimedes at October 26, 2025 04:33 PM (Riz8t)

56 51 I've been watching Uncle Roger hates Jamie Oliver videos. They're funny in a vitriolic sort of way. But I find them very educational when it comes to things like egg fried rice or pad thai.
Clearly Oliver is making something other than pad thai, whatever he calls it. As a non-foody, however, I wonder if random shit by Jamie Oliver might not actually taste alright--it's just not what he says it is.
Random thoughts by a non foodie.

Posted by: Still lurking up north, read some, don't comment much at October 26, 2025 04:30 PM (kTd/k)

I'm sure Jamie's stuff tastes pretty good - authenticity doesn't always mean "tastes better" - my Cincinnati chili is nothing like the real thing, except for also using cinnamon, and it's world's better than boiling the meat and making Greek pasta sauce.

But if you ask folks what they know about Cincy chili if they aren't from Cincy, they say "sweet heat, meaty, and cinnamon"...so they don't know really what the original is, and happily accept a sub that I feel is world's better (and yes, I've been in Cincy and lived in Ohio, and had the "authentic" stuff)...

Posted by: Nova Local at October 26, 2025 04:33 PM (tOcjL)

57 My own feelings in the cocktail sauce issue are mixed.

I had the most beautiful half-dozen raw oysters at a restaurant last week. I mean magazine-cover beautiful in both the presentation and the product. They came with a light mignonette and standard cocktail sauce with a dollop of horseradish.

I tried both. While it wasn't bad, the cocktail sauce did tend to overwhelm the flavor of the oysters. The mignonette improved the taste while leaving the oyster flavor as the dominant note.

Cocktail sauce has its place but for oysters on the half shell it was definitely Advantage: Mignonette

Posted by: Cicero (@cicero43) at October 26, 2025 04:34 PM (dyewR)

58 Same drink. Same measurements. more or less the same.

Posted by: Martini Farmer at October 26, 2025 04:28 PM (Q4IgG)

Me too. It is weird!

Bitters, especially aromatic bitters, are incredibly concentrated. I think the measuring of bitters is the problem!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 04:34 PM (n9ltV)

59 I'm pretty sure I've seen videos of some guy making sous vide bitters.
Posted by: Still lurking up north, read some, don't comment much at October 26, 2025 04:11 PM (kTd/k)

On a partial tangent, Jason Logsdon's Modernist Cooking Made Easy - Infusions has a nice section on making various bitters, whether by sous vide, whipping siphon, etc.

Posted by: Additional Blond Agent, STEM Guy at October 26, 2025 04:38 PM (/HDaX)

60 Posted by: nurse ratched at October 26, 2025 04:25 PM (mT+6a)

NurseR

Regarding your tire issue from the FWP thread- while it's not a 'do it now' issue, it's certainly a 'do it this week/month' issue. The other nuts might be backing off as you drive. You'll feel it as wheel vibration at which time it becomes a 'do it now' issue.

Take it back to the tire guys if you can. They need to know their tech didn't tighten the lug nuts all the way.

You're a treasure here. Want to keep you safe.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at October 26, 2025 04:38 PM (QGaXH)

61 Local Italian place.
Chix picatta.
I briefly saw heaven.
Delicious!

Posted by: Diogenes at October 26, 2025 04:39 PM (8ixvY)

62 While it wasn't bad, the cocktail sauce did tend to overwhelm the flavor of the oysters. The mignonette improved the taste while leaving the oyster flavor as the dominant note.

Posted by: Cicero (@cicero43) at October 26, 2025 04:34 PM (dyewR)

Agreed, although a squeeze of lemon is also a perfect accompaniment.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 04:40 PM (n9ltV)

63 Every so often you might get the paranoid, "Do I fit in with the people of this AOS HQ?:" Then you see this:

BBQ Burnt Ends (Brisket)
Korean Pork Belly Burnt Ends
Butter-Braised Potstickers
Puff Pastry Wrapped Sausages
Pulled Pork Sliders
Santa Maria Tri-Tip
Chimichurri Sauce
Fennel & Arugula Salad
Jalapeño au Gratin Potatoes
Pickled Vegetables
Smash Burgers
Apple & Fennel Slaw
Spicy Corn Medley
German Potato Salad

That's when you realize, you don't have a choice. The decision has been made for you.

Posted by: Orson at October 26, 2025 04:41 PM (dIske)

64 Posted by: Anonymous Rogue in Kalifornistan

Awww. Thank you.

Posted by: nurse ratched at October 26, 2025 04:42 PM (mT+6a)

65 Fall dinner side of the week...

Less sweet crust-less butternut squash pie casserole.

Roasted off a 2lbish butternut squash with some sunflower oil til fully soft...let it cool and mashed its insides. Added a couple TB coconut milk, 3 beaten eggs, a couple TB each of maple syrup and sugar, and then the fall spices (cinnamon, ginger, mace, allspice, salt - couldn't find nutmeg, so went without). Tasted it (yeah, I know raw egg, but it helps to make sure it's sweet enough and spiced enough WITHOUT being pie), and baked it in parchment in a 9 inch tin at 350 til done (checked at 30 minutes - took 40). Wonderfully good, allergy friendly (except for the eggs), and even Thanksgiving possible. And with squashes and eggs now UBER-cheap (eggs under $2 at Aldi's now), it was healthy for the budget and waistline...

Posted by: Nova Local at October 26, 2025 04:43 PM (tOcjL)

66 Some of you may recognize me as an infrequent commenter here. I am, of course, known as a doyen of grilling grandmasters, and it was in that capacity that I attended the recent "MoMe" in Texas, incognito, of course, when I heard that they would be serving smash burgers. I had high hopes.

Ack! I don't know if this is universal to Texas, but the burgers were way overcooked! As in dark brown on the outside, to the point of having slightly crispy bits. And they put cheese on them at the end of cooking, rather than before!

And you could get onions grilled with some jalapeños, which some guy with a "Duncanthrax" name tag was raving about.

Well, living in the salsa capital of the world, I'm used to a high level of spicy essence, particularly when touring certain ethnic enclaves in The City, but this was unbelievably hot, searing even! Even after spitting it out, I couldn't talk for minutes, an incredible hardship!

Bottom line, disappointing.

Posted by: Charles "Chuck" Schumer (D-NY) at October 26, 2025 04:43 PM (0sNs1)

67 Black walnut bitters in a Manhattan are a must for me. And although I joke about shaking Manhattans, I did have to stop my wife's habit of doing so. You would've thought she was mixing paint with the effort she put into it.

I just finished some decent sushi from a high-end grocery store. Hopefully I don't regret that later....

Tonight's dinner will be salmon. I make a simple tartar sauce that the family likes to go with it.

Posted by: PabloD at October 26, 2025 04:43 PM (j5I5n)

68 Cod is a dramatically underutilized fish.
Posted by: Archimedes at October 26, 2025 04:33 PM

Which reminds me...I need to get some salt cod.

Posted by: RedMindBlueState at October 26, 2025 04:44 PM (Wnv9h)

69 Pumpkin ravioli with brown butter and sage.

Lunch today was tri tip/green chiles quesadilla
The jalapenos at this MoMe were stuffed with venison/wild boar sausage and oaxaca cheese and bacon wrapped.

Posted by: Ben Had at October 26, 2025 04:44 PM (QGLzn)

70 I like ketchup on beef. I hate commercial ketchup and never get around to making my own. Primal Kitchen makes a tasty unsweetened ketchup, slightly spicy. Got it through Amazon.

Posted by: Notsothoreau at October 26, 2025 04:46 PM (kUxzU)

71 I have a 20-oz mini loaf of sourdough in its bannetan, plumped way up over the top, in the fridge, that will bake at dawn tomorrow. 20 percent dark rye flour. 7 g each of sesame, pumpkin, sunflower, flax, and chia to add freckles and chew. Need a permit to poop in the street after eating a couple of sandwiches using this bread.

It'll be a gift for our next door neighbor. I made a 27 ounce loaf of this yesterday. Finally getting consistent with sourdough. I do the starter feed after dinner and let it bubble overnight, starting the dough mix at dawn.

Dawn's easy when you have a little 20 pound corgi girl that's a ravenous eater, who jumps on your chest at 5:55 AM.

The last of the season local heirloom tomatoes are on sale at the store, and we like a BLT done with this bread, lightly toasted, 1/2" thick tomato slices, fresh red lettuce, and super-thick bacon. Mayonnaise, of course.

Right now a 4 pound 4 ounce chicken is going in the oven with lemon chunks chopped red onion and a half a garlic head inside, and all around are red potatoes, carrots, the other half of the garlic busted out into cloves, and a sliced up red bell pepper.

I guess today's color is red. Yum.

Posted by: M. Gaga at October 26, 2025 04:46 PM (zeLd4)

72 Mucho thanko to all those involved in the TXMoMe X food production! Very, very nicely done!

Posted by: Weasel at October 26, 2025 04:46 PM (doeWO)

73 Spaghetti with meat balls and Italian sausage was my father's specialty. I remember as a kid he would be aggravated he couldn't get good Italian sausage in Louisiana. He wasn't Italian but he was from the Bronx so he knew the difference.

Posted by: the way I see it at October 26, 2025 04:46 PM (EYmYM)

74 Agree on the home made cocktail sauce. We use chili sauce instead of the ketchup.

Posted by: Mental Block at October 26, 2025 04:47 PM (2LgD3)

75 Wonder what the Cyclops family did with the leftover grapefruit? Hope they made some good drinks.

Posted by: Eromero at October 26, 2025 04:48 PM (jgmnb)

76 Marine’s favorite salmon recipe is with a raspberry sauce.

Fresh razzies, butter, lemon and a touch of sugar.

Bbq salmon. At the last 45 seconds, throw on half the hot raspberry sauce.

Serve with additional
Sauce to decorate rice.

Green salad with goat cheese and raspberries. Oil and vinegar dressing. Lots of fresh ground pepper.

Posted by: nurse ratched at October 26, 2025 04:48 PM (mT+6a)

77 like ketchup on beef. I hate commercial ketchup and never get around to making my own. Primal Kitchen makes a tasty unsweetened ketchup, slightly spicy. Got it through Amazon.
Posted by: Notsothoreau at October 26, 2025 04:46 PM (kUxzU)

I'm really weird that I love ketchup on ground beef how ever prepared but gag at the thought of it on any other cut of beef.

Posted by: the way I see it at October 26, 2025 04:49 PM (EYmYM)

78 Kindltot - I've experimented with making kvass a few times. My best batch was made with leftover black bread. The keys were to burn the ever-living hell out of the bread, and to not ferment it too long. I've had the commercially made stuff and mine was a decent approximation, though most of my attempts turned out more like prison wine without the fruity notes. I have notes somewhere around here.

Posted by: PabloD at October 26, 2025 04:50 PM (j5I5n)

79 I've put ketchup on cold pot roast. But I like to cook hamburger for lunch and put ketchup and Maldon salt on it.

Posted by: Notsothoreau at October 26, 2025 04:51 PM (kUxzU)

80 We noticed at the Mome!
Everyone noticed!
Really!

Posted by: AZ deplorable moron at October 26, 2025 04:07 PM

It's true, but in the spirit of true Texan hospitality, no one commented on it.

Posted by: Duncanthrax at October 26, 2025 04:52 PM (0sNs1)

81 My Samsung refridgerator keeps the freezer at 3F and the fridge at 35F, assuming the thermostats are accurate.

Posted by: Chairman LMAO at October 26, 2025 04:52 PM (36PRH)

82 Talking about Salmon... I did some on the smoker (cherry wood) the other night. Just some garlic, dill, salt and pepper. Deceiving how quickly it cooks.

Posted by: Martini Farmer at October 26, 2025 04:53 PM (Q4IgG)

83 Ketchup on a meatloaf sammich is acceptable.

Posted by: nurse ratched at October 26, 2025 04:53 PM (mT+6a)

84 I am making lasagna for the workday lunches. Except for the noodles, it's odds and ends I had on hand: spinach, ground beef, pizza sauce, diced tomatoes, garlic cloves, cottage cheese, Mexican "melting" cheese, parmesano, and herbs.

Posted by: NaughtyPine at October 26, 2025 04:53 PM (oQih4)

85 Besides, CBD, a good workman always builds a shed over his tools.

Posted by: Duncanthrax at October 26, 2025 04:53 PM (0sNs1)

86 Heinz 57 is my go to with all other beef , pork and chicken dishes.

Posted by: the way I see it at October 26, 2025 04:54 PM (EYmYM)

87 48 Shrimp. When they float to the top, they are done.

Posted by: MacRadDod at October 26, 2025 04:25 PM (z/g26)

NOOOOOOOOO!!!!

Way, way, overdone

There is iron in the words of CBD for all men to see.
-Ten Bears

Posted by: Eromero at October 26, 2025 04:54 PM (jgmnb)

88 So, I was at Walmart Neighborhood Market on Friday morning and I saw a 16 contain of Pacific Oysters on deep discount. Normally $13 something down to about $6.50. As a old-school Catholic that tries to avoid meat on Friday, I stood there for awhile and considered it. "Tuna mac and cheese?" Or this?

I pulled the trigger and bought them. I just hoped they would not give be bowel problems.

So, I come home and scour the Internet for Oyster recipes.

They were gigantic, Jurassic Park Oysters. I expected little ones like I get in SC.

I fried some for lunch with bacon, garlic, etc. Meh.

For dinner, I make an Oyster Stew with celery and onion and cayenne pepper. I liked that more than the lunch. Bottom line: I will leave them to the folks that really love them.

Posted by: no one of any consequence at October 26, 2025 04:54 PM (W7XSX)

89 55 Cod is a dramatically underutilized fish.
Posted by: Archimedes at October 26, 2025 04:33 PM (Riz8t)
---
I thought cod was the default for fish and chips?

Posted by: Chairman LMAO at October 26, 2025 04:54 PM (36PRH)

90 btw, no bowel issues. Or is that TMI?

Posted by: no one of any consequence at October 26, 2025 04:55 PM (W7XSX)

91 87 48 Shrimp. When they float to the top, they are done.

Posted by: MacRadDod at October 26, 2025 04:25 PM (z/g26)

---
That's been the rule for chicken wings (bone-in), but shrimp cooks much faster than that.

Posted by: Chairman LMAO at October 26, 2025 04:56 PM (36PRH)

92 Shrimp? 2-3 minutes, tops.

Posted by: no one of any consequence at October 26, 2025 04:56 PM (W7XSX)

93 https://www.sixthcitymarketing.com/
2021/04/19/margies-meatloaf-mecca/

Strawberry milk and meatloaf hoax.

Posted by: Commissar of plenty and festive little hats at October 26, 2025 04:57 PM (ZNbXG)

94 It's catsup!

Posted by: Hunts at October 26, 2025 04:58 PM (W7XSX)

95 Since I've eaten all the shrimp gumbo and etoufee one can imagine I don't notice overcooked shrimp at all. So much so I like my shrimp dishes a bit overcooked.

Posted by: the way I see it at October 26, 2025 04:58 PM (EYmYM)

96 > Cod is a dramatically underutilized fish.
----------
This.

It can take nearly any type of sauce or seasoning and not be nasty. Nice texture too.

Posted by: Martini Farmer at October 26, 2025 04:59 PM (Q4IgG)

97 I just want the shrimp shit to be evacuated first.

Posted by: Hunts at October 26, 2025 04:59 PM (W7XSX)

98 Cod really is the "chicken of the sea."

Posted by: Hunts at October 26, 2025 05:00 PM (W7XSX)

99 Off Hunts catsup sock.

Posted by: no one of any consequence at October 26, 2025 05:01 PM (W7XSX)

100 @88 9 times out of 10 the frozen se a food at Walmart is sourced from China. Japanese fisheries may be OK, however. I always read the packaging to try to find out where iy was sourced. They also sell frozen crawfish from a Lousiana based company (Boudreaux?), but get this, they are sourced from China.

Posted by: Chairman LMAO at October 26, 2025 05:01 PM (36PRH)

101 CBD is being very modest. He and Mrs. CBD were right in the thick of all the chopping and cooking.

Posted by: Ben Had at October 26, 2025 05:01 PM (QGLzn)

102 Spinach and oyster soup

Onion, garlic, butter. Sautéed
Chicken broth
Add some flour. Whisk in 1/2 and 1/2.
Add in puréed fresh spinach.

Boil

Add in raw oysters. Cook until oysters curl slightly.

Fresh ground pepper.

Posted by: nurse ratched at October 26, 2025 05:03 PM (mT+6a)

103 The Fillet O Fish is pollock. Long John's uses both Pollock and Cod.

Posted by: the way I see it at October 26, 2025 05:03 PM (EYmYM)

104 I always read the packaging of seafood. I never buy Chinesium.

Posted by: no one of any consequence at October 26, 2025 05:04 PM (W7XSX)

105 Atlantic cod and Alaskan cod are different fish.

Guess which one I prefer.

Posted by: nurse ratched at October 26, 2025 05:05 PM (mT+6a)

106 I have a 20-oz mini loaf of sourdough in its bannetan, plumped way up over the top, in the fridge, that will bake at dawn tomorrow. 20 percent dark rye flour. 7 g each of sesame, pumpkin, sunflower, flax, and chia to add freckles and chew.

Posted by: M. Gaga at October 26, 2025 04:46 PM (zeLd4)

I go about 10% rye, which gives it a nice rye flavor without being over the top.

My loaves are 975 grams before baking.

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

107
I need to attend the next Texas Momeet. I would stay in the kitchen all day. Chopping, cooking I love the prep work.

Yes, I'm weird, lol. I love being in the kitchen.

Posted by: fourseasons at October 26, 2025 05:05 PM (3ek7K)

108 Thanks Nurse Ratched,

If I ever see it on sale again, I will remember to buy spinach. I love spinach and garlic and onions, oh my.

Posted by: no one of any consequence at October 26, 2025 05:06 PM (W7XSX)

109 But, LOL, It's just me here. If I buy it on the last "sell by" date, I am not letting it sit in my fridge very long.

Posted by: no one of any consequence at October 26, 2025 05:07 PM (W7XSX)

110 Pacific.

Pacific oysters are bigger and better too.

Posted by: no one of any consequence at October 26, 2025 05:08 PM (W7XSX)

111 >>Cod really is the "chicken of the sea."

Tuna is the chicken of the sea. It says so right on the can.

Posted by: JackStraw at October 26, 2025 05:09 PM (viF8m)

112 You have been lied to. We all have.

Posted by: no one of any consequence at October 26, 2025 05:10 PM (W7XSX)

113 My lasagna looks a bit soupy. I think it's the olive oil but maybe it will set as it cools. Too bad I need to find out how to make something delicious that doesn't have cheese or pasta...

Posted by: NaughtyPine at October 26, 2025 05:10 PM (oQih4)

114 About sixteen or seventeen or so years ago, I read that Angostura was going out of business. I like my Manhattans, so i was a bit distressed. I don't like the "artisan" ones so I went out and bought ten bottles of Angostura bitters.

Then Angostura and their voters were saved! Huzzah!

I still have about five bottles left. I gave away a few over the years. I think I've only actually used one of the bottles I hoarded. And I can't really drink Manhattans any more. So I think my estate will have a few bottles of bitters.

Posted by: Lee Also at October 26, 2025 05:11 PM (IrqeV)

115 Really love pasta. Have lots of pasta recipes. However, diabetes makes me carefully ration my intake.

I use a lot of whole wheat and try to be creative with the sauce.

Posted by: Going deep. Out. at October 26, 2025 05:13 PM (FIXtj)

116 always read the packaging of seafood. I never buy Chinesium.
Posted by: no one of any consequence at October 26, 2025

I just tossed two packages of parchment paper thst weren't. Made in China and seem more like wax paper, but I suspect it's coated with plastic.

Posted by: NaughtyPine at October 26, 2025 05:13 PM (oQih4)

117 113 My lasagna looks a bit soupy. I think it's the olive oil but maybe it will set as it cools. Too bad I need to find out how to make something delicious that doesn't have cheese or pasta...

Posted by: NaughtyPine at October 26, 2025 05:10 PM (oQih4)

If the spinach was fresh, that gives off a ton of water...if you used it uncooked, it might have made it soupier than normal...

Posted by: Nova Local at October 26, 2025 05:13 PM (tOcjL)

118 "Brown Butter" reminded me of the "Brown Bottle" scene in "The Charge of the Light Brigade". Trevor Howard's tour de force.

Posted by: mrp at October 26, 2025 05:15 PM (rj6Yv)

119 "Then Angostura and their voters were saved! Huzzah!"

I meant to write "Then Angostura and their BITTERS were saved! Huzzah!"

My eyesight sucks. I'm having Cataract surgery tomorrow.

Posted by: Lee Also at October 26, 2025 05:16 PM (IrqeV)

120 Ling cod seems to have a fine reputation as table fare.

Posted by: mrp at October 26, 2025 05:17 PM (rj6Yv)

121 Oysters on the half shell with cocktail sauce and horseradish: Delightful gustatory accoutrement

Aye

Posted by: From about That Time at October 26, 2025 05:17 PM (n4GiU)

122 My eyesight sucks. I'm having Cataract surgery tomorrow.

Posted by: Lee Also at October 26, 2025 05:16 PM (IrqeV)

Well..you are almost 29!

And keep those unopened Angostura bottles. Supposedly they age, and the older ones are more valuable.

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 05:17 PM (n9ltV)

123 Speaking of Cocktail Bitters...

Bob's Bitters out of Limeyland are pretty great. They used to be easy to get from Amazon, but now they're pricier and scarcer.

Anywho-

"Bob's Abbott Bitters" are my preference for Manhattans. Abbott's Bitters were the original bitters for Manhattans and supposedly the Bob's folk recreated them from an unused bottle of the original bitters.

"Bob's Difford Margarita Bitters" are surprisingly great in any Marg. but best in the Margos where you use agave syrup instead of triple sec.

"Bob's Difford Daiquiri Bitters" - definitely bump up the flavor of any daiquiri. They work especially work well with "funky" rums like Jamaican.

That's all. Give them a whirl if they sound like they'll appeal to you.

Posted by: naturalfake at October 26, 2025 05:18 PM (iJfKG)

124 >>You have been lied to. We all have.

Every year we have a seafood festival where local fisherman bring their stuff including a number of oyster fishermen from the region. It's interesting how different oysters raised a few miles apart taste different.

Posted by: JackStraw at October 26, 2025 05:19 PM (viF8m)

125 Reading the comments in the Food Thread is a lot like reading the comments in the Tech Thread. I don't understand most of them.

Posted by: BeckoningChasm at October 26, 2025 05:20 PM (CHHv1)

126 These bitters?

Are they like soju which is popular in Japan, South Korea and China?

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 26, 2025 05:23 PM (Sco7b)

127 If the spinach was fresh, that gives off a ton of water...if you used it uncooked, it might have made it soupier than normal...
Posted by: Nova Local at October 26, 2025 05:13 PM

It was canned and I drained it through a fine mesh. It is solidified now and wow! Very tasty.

Posted by: NaughtyPine at October 26, 2025 05:24 PM (oQih4)

128 Speaking of food, Eric Swalwell is a nutty fruitcake.

Posted by: the way I see it at October 26, 2025 05:25 PM (EYmYM)

129
We moved to Wyoming from South Carolina to be near our grandchildren. We love it here except for the lack of seafood.

I told my husband we need to fly out to South Carolina a couple of times a year to feast on seafood.
We asked our local butcher if he could get catfish. He had several people ask that. He said by the time it gets here it has already gone bad.

Catfish, flounder and shrimp, waaahh, we live in a seafood desert.

Posted by: fourseasons at October 26, 2025 05:25 PM (3ek7K)

130 Are they like soju which is popular in Japan, South Korea and China?

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 26, 2025 05:23 PM (Sco7b)

No, they are very intense and not drinkable on their own. You only use a few drops in drinks!

Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 05:25 PM (n9ltV)

131 Really love pasta. Have lots of pasta recipes. However, diabetes makes me carefully ration my intake.

I use a lot of whole wheat and try to be creative with the sauce.
Posted by: Going deep. Out. at October 26, 2025 05:13 PM

I was just diagnosed. Bought a couple cookbooks but one has a breakfast that includes orange juice, so I'm sceptical.

Posted by: NaughtyPine at October 26, 2025 05:26 PM (oQih4)

132 Halibut vs. cod as fish and chips is debatable. In the right location, fresh halibut is well worth the extra cost, but in most places, cod is nearly as good, and far cheaper in my experience.

Crown Pub in Fort Collins has wonderful cod fish and chips.

Had some at a place her in Boise. the cod was very good, but the breading was not as good.

Best fish and chips we had was in Bandon, Oregon. Fresh halibut.

Posted by: Pug Mahon Knows Stuff at October 26, 2025 05:26 PM (0aYVJ)

133 Cocktail sauce is an enjoyment of its own, and best with shrimp.
And the shrimp are a tool.

Posted by: From about That Time at October 26, 2025 05:27 PM (n4GiU)

134 Pretty sure we are just going to do dal with butternut squash, brown rice, all the left over veggies in the fridge into one big melange, probably some graham masala on those, we will see. It will be like a late Diwali in here or something!

Posted by: Piper at October 26, 2025 05:27 PM (pZEOD)

135 Catfish, flounder and shrimp, waaahh, we live in a seafood desert.

Posted by: fourseasons at October 26, 2025 05:25 PM (3ek7K)

Open up your own catfish farm .

Posted by: the way I see it at October 26, 2025 05:27 PM (EYmYM)

136 I’m fortunate to live in a place I can buy a shellfish tag for $10.

I can go to a state park at low tide and pick oysters on the beach, shuck them and slurp them.

Leave the shells on the beach.

Bring a card table, some accoutrements and booze. It’s a fantastic day.

Posted by: nurse ratched at October 26, 2025 05:27 PM (mT+6a)

137 Best fish and chips we had was in Bandon, Oregon. Fresh halibut.
Posted by: Pug Mahon Knows Stuff at October 26, 2025 05:26 PM (0aYVJ)

I love good fish and chips. No idea where to get any in my land-locked AO.

Posted by: Dash my lace wigs! at October 26, 2025 05:31 PM (h7ZuX)

138
Out of desperation one day we drove to a Red Lobster in Utah. Yeah, I know lol. It sucked.

Posted by: fourseasons at October 26, 2025 05:33 PM (3ek7K)

139 Angostura is a distant cousin of the REAL bitters: Peychaud's.

Posted by: Dr_No at October 26, 2025 05:33 PM (ayRl+)

140 "Best fish and chips we had was in Bandon, Oregon."

Golf courses, or in town?

Posted by: Wally at October 26, 2025 05:35 PM (89bXm)

141 I'm really weird that I love ketchup on ground beef how ever prepared but gag at the thought of it on any other cut of beef.
Posted by: the way I see it

Equally weird. Any other style beef nothing but salt.

Posted by: From about That Time at October 26, 2025 05:35 PM (n4GiU)

142 Haven't even started making supper, F-1 race is still on

Posted by: Skip at October 26, 2025 05:36 PM (+qU29)

143 131 Really love pasta. Have lots of pasta recipes. However, diabetes makes me carefully ration my intake.

I use a lot of whole wheat and try to be creative with the sauce.
Posted by: Going deep. Out. at October 26, 2025 05:13 PM

I was just diagnosed. Bought a couple cookbooks but one has a breakfast that includes orange juice, so I'm sceptical.
Posted by: NaughtyPine at October

If you can, spend some time with an actual dietician and find out what types of pasta alternatives you can tolerate. You may be able to use chick pea pasta, or even whole wheat (though I personally prefer chick pea), brain pasta is another possibility for you. But speak to a dietician first, find out if it’s a yay or nay, how to look at your plate to balance proteins, fats and carbs. You may get someone who will want you to weigh everything, but I will cross my fingers you land with someone who will give you a few easy tricks on how to eyeball it. Obviously pasta can be one conversation, but also helping with other things like low glycemic fruits. An orange is better than juice and not off the table.

Posted by: Piper at October 26, 2025 05:37 PM (pZEOD)

144 Just made a quick spaetzle w/ bacon, onion, and cheese for a church. That's all from me tonight.

Posted by: GWB at October 26, 2025 05:37 PM (jl+VI)

145 Brain pasta. I need that, obviously. BEAN. BEAN based pasta.

Posted by: Piper at October 26, 2025 05:38 PM (pZEOD)

146 Good evening! Risotto with a little garlic and a baked cod loin, and some shitakes and asparagus.

Posted by: CrotchetyOldJarhead at October 26, 2025 05:40 PM (3Ope8)

147 145 Brain pasta. I need that, obviously. BEAN. BEAN based pasta.
Posted by: Piper at October 26, 2025 05:38 PM (pZEOD)

I was curious...

Posted by: Dash my lace wigs! at October 26, 2025 05:40 PM (h7ZuX)

148 I have recently been making more cocktails due to several challenging stomach issues. That severely limit what kinds of new food I can try. Yet they are not effected by a cocktail here and there. If you like a few bitters to try I suggest.

Fee Brothers Turkish Tobacco bitters
Woodford Reserve Sassafras and Sorghum Bitters
Fee Brothers Black Walnut Bitters.

All are nice changes to the Angostora general theme. And the Fee brothers ones are also cheap and easy to find for about 10 bucks a piece.

Also swapping in Ferrand Dry Curacao Yuzu flavor for triple sec or Grand Mariner is a nice change. All of them around you should cost about 50 bucks total.

My preferred old fashioned

2 oz Buffalo Trace
1 oz Grand Marnier
.25 oz of Marachino Liquor
2 dashes of Angostora
1 Dash of Tobacco Bitters
1 bourbon Cherry

Posted by: Tug Furiously at October 26, 2025 05:41 PM (1xZNp)

149
147 145 Brain pasta. I need that, obviously. BEAN. BEAN based pasta.
Posted by: Piper at October 26, 2025 05:38 PM (pZEOD)

I was curious...
Posted by: Dash my lace wigs! at October 26, 2025

My mom is French, after all! But no, we will not be eating the brains.

Posted by: Piper at October 26, 2025 05:42 PM (p4NUW)

150 Brain pasta. I need that, obviously

LOL . I thought that you were turning violent all of a sudden, Piper. 😉

Posted by: FenelonSpoke at October 26, 2025 05:42 PM (8Xy/A)

151 150 Brain pasta. I need that, obviously

LOL . I thought that you were turning violent all of a sudden, Piper. 😉
Posted by: FenelonSpoke at October 26

No one has pushed me over the edge yet! But there is still time….

Posted by: Piper at October 26, 2025 05:43 PM (p4NUW)

152 My mom is French, after all! But no, we will not be eating the brains.
Posted by: Piper

I’ve only tried sweetbreads a couple times.

Both very enjoyable.

Posted by: nurse ratched at October 26, 2025 05:43 PM (Jcd9M)

153 Ricotta stuffed meatballs over pasta with sauce. it was very good!

Posted by: FenelonSpoke at October 26, 2025 05:44 PM (8Xy/A)

154 *perks up*

Posted by: a zombie at October 26, 2025 05:44 PM (vFG9F)

155 And that’s as cra cra as I’ve gone.

Posted by: nurse ratched at October 26, 2025 05:45 PM (Jcd9M)

156 Brain pasta. I need that, obviously. BEAN. BEAN based pasta.
Posted by: Piper at October 26, 2025 05:38 PM

The zombie diet defeats diabetes!

Thanks, Piper.

I'm supposed to meet with my doc and a dietitian next month. I don't even mind if it's a weigh-and-measure diet as long as I get better.

Posted by: NaughtyPine at October 26, 2025 05:46 PM (oQih4)

157
I was just diagnosed. Bought a couple cookbooks but one has a breakfast that includes orange juice, so I'm sceptical.

Posted by: NaughtyPine at October 26, 2025 05:26 PM (oQih4)

Definitely pay attention to your diet - diabetes is no joke. One cookbook I have used is called "The Other Diabetes" by Elizabeth Hiser. It's geared for Type II, and prediabetic patients who can control their disease through diet and exercise, but it gives helpful recipes and menu ideas that are pretty easy to throw together during busy times. Nothing is particularly difficult, and she used some ready-made things for ease. It's worth checking your library to see if they have a copy to look through. I second Piper's motion that you consult a registered dietician. They can really help you navigate the new frontier of diabetic cooking and eating to keep you healthy!

Posted by: moki at October 26, 2025 05:50 PM (wLjpr)

158 #143. Brain pasta, Piper?
Any particular type of brains?

Posted by: From about That Time at October 26, 2025 05:50 PM (n4GiU)

159 I would add consulting with a naturopath who specializes in normalizing the gut biome.

But I don’t know shit.

Posted by: nurse ratched at October 26, 2025 05:51 PM (ezvyW)

160 Question: I'm. Moving in the next week or so. A shithole apartment is possible. If I don't get appliances would you recommend instapot/pressure cooker or air frier?

Posted by: Northernlurker , Maple Syrup MAGA at October 26, 2025 05:53 PM (kTd/k)

161 Think a pre- dinner scotch is in order

Posted by: Skip at October 26, 2025 05:53 PM (+qU29)

162 nurse, that is the very best piece of advice.

Posted by: Ben Had at October 26, 2025 05:53 PM (QGLzn)

163 156
I'm supposed to meet with my doc and a dietitian next month. I don't even mind if it's a weigh-and-measure diet as long as I get better.
Posted by: NaughtyPine at October 26

Same, friend! And your doc is going to tell you this, if he/ she hasn’t already, but exercise is really important, both aerobic and resistance. If you aren’t already doing this, in the beginning, you will have to monitor blood sugar before, during and after, and maybe you will always have to do that, but exercise does help with blood sugar stabilization. You are going to do this and be amazing, though!

Posted by: Piper at October 26, 2025 05:54 PM (p4NUW)

164 northernlurker, an electric frying pan.

Posted by: Ben Had at October 26, 2025 05:55 PM (QGLzn)

165 No, they are very intense and not drinkable on their own. You only use a few drops in drinks!
Posted by: CharlieBrown'sDildo [Flying the American Flag!] at October 26, 2025 05:25 PM (n9ltV)

Thanks. Interesting.

Not that soju is a pleasant drink to have on it's own either.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 26, 2025 05:55 PM (Sco7b)

166 Think a pre- dinner scotch is in order

I've got a new bottle of Powers Three Swallow Irish sitting on the bar cooing my name. Tonight.

Posted by: Cicero (@cicero43) at October 26, 2025 05:55 PM (mC4Jq)

167 Try the fish market in Ridgefield WA, if in the area. They have wonderful fish and chips.

Posted by: Notsothoreau at October 26, 2025 05:56 PM (kUxzU)

168 My FWP is I jump to the end button to make my wise ass comment, only then to go back and see the issue has been adequately noted, if not beat to death.
Oops, wrong post.

Posted by: From about That Time at October 26, 2025 05:56 PM (n4GiU)

169 Brain pasta. I need that, obviously

Made exclusively from the pre-frontal cortex is the best, but I'm a snob when it comes to brain pasta.

Posted by: Cicero (@cicero43) at October 26, 2025 05:57 PM (mC4Jq)

170 152 My mom is French, after all! But no, we will not be eating the brains.
Posted by: Piper

I’ve only tried sweetbreads a couple times.

Both very enjoyable.
Posted by: nurse ratched at October 26

Oh I have eaten my share as a child. But not about to do it now. I just can’t do it. I feel like this about most organ meats.

Posted by: Piper at October 26, 2025 05:57 PM (p4NUW)

171 You'd probably want the air fryer. You can get an Instant Pot that has an air fryer.

Posted by: Notsothoreau at October 26, 2025 05:58 PM (kUxzU)

172 Question: I'm. Moving in the next week or so. A shithole apartment is possible. If I don't get appliances would you recommend instapot/pressure cooker or air frier?
Posted by: Northernlurker , Maple Syrup MAGA at October 26, 2025 05:53 PM (kTd/k)

Both. they are not large units. Easy storage. Also, crock pot. Crock pots are wonderful.

Oh, and an induction cooker. The only thing about those is they require steel pans.

Posted by: Pug Mahon Knows Stuff at October 26, 2025 05:58 PM (0aYVJ)

173 Kitchen smells heavenly. Time to sample, methinkse.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 05:58 PM (kpS4V)

174 For soju you need to mix it with something else. I had it with beer last time I was in Korea.

Posted by: Cow Demon at October 26, 2025 05:58 PM (vwL3N)

175 Instant Pots have a slow cooker mode and a mode for making yogurt. I like mine, but it's not anall purpose gadget.

Posted by: Notsothoreau at October 26, 2025 05:59 PM (kUxzU)

176 Ninja makes a combo air fryer / pressure cooker. I don't have one, but I seen to recall my sister giving it high praise.

Posted by: PabloD at October 26, 2025 06:01 PM (j5I5n)

177 1 million things that I have to thank my parents for, but the biggest one I have to thank my mom for? Growing up, she made me eat almost anything. To this day there's only two things I will not eat. One is brussels sprouts and the other is stuffed bell peppers.

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 06:01 PM (qCDDM)

178 I concur on crock pots. Wonderful devices.

Posted by: Cow Demon at October 26, 2025 06:01 PM (vwL3N)

179 I just heard the second jar of grape conserve click. So I have two jars of grape conserve. Grapes were drastically on sale last week, and I had a quart left that I won’t be eating this coming week. Serendipitously, I’m going through a new cookbook with a “recipe” for grape conserve.

Not exactly a difficult recipe. Sugar. Grapes. Heat. (This is the same cookbook I was posting from a few tech threads ago.)

Posted by: Stephen Price Blair at October 26, 2025 06:02 PM (EXyHK)

180 As much as I enjoy bourbon, the last year or so I've been preferring rye. Since I only sip booze neat I focus on the taste without other ingredients and the spicy sweetness of the rye is more appealing. And, so far, the ones I like are relatively cheap: Pikesville 110, Wild Turkey 101 Rye, and Sazarac. WhistlePig, a lot more expensive, didn't please me as much.

Posted by: JTB at October 26, 2025 06:02 PM (yTvNw)

181 Question: I'm. Moving in the next week or so. A shithole apartment is possible. If I don't get appliances would you recommend instapot/pressure cooker or air frier?
Posted by: Northernlurker , Maple Syrup MAGA at October 26, 2025 05:53 PM (kTd/k)

As someone said, an electric fry pan. And a toaster oven. And a college style small fridge. Should find all three for about $100, especially used. Try facebook classifieds for where you end up.

Posted by: From about That Time at October 26, 2025 06:02 PM (n4GiU)

182 174 For soju you need to mix it with something else. I had it with beer last time I was in Korea.

Posted by: Cow Demon at October 26, 2025 05:58 PM (vwL3N)

We'd usually use orange juice.

Oh, and at my Canadian NoFrills last week, I bought garlic.

But I had to look. Product of China.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 26, 2025 06:02 PM (Sco7b)

183 But I don’t know shit.
Posted by: nurse ratched at October

Why wouldn’t you? Last I checked you have a pretty impressive background when it comes to medical care versus me who is going to tell you to rub dirt in it!

I believe strongly in pre and pro biotics, we ignore this for whatever reason. I also am a strong believer in cider vinegar benefits, turmeric for inflammation, cloves and ginger for pain relief. Cinnamon is a great antioxidant. That goes under my froo froo dust that actually works shingle.

Posted by: Piper at October 26, 2025 06:03 PM (p4NUW)

184 Think a pre- dinner scotch is in order

I've got a new bottle of Powers Three Swallow Irish sitting on the bar cooing my name. Tonight.
Posted by: Cicero

I have a bottle of McAllen 12 year-old, unopened, but I don't know how well that will go with tacos.

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 06:03 PM (qCDDM)

185 Question: I'm. Moving in the next week or so. A shithole apartment is possible. If I don't get appliances would you recommend instapot/pressure cooker or air frier?
Posted by: Northernlurker

Both. Then you have pretty much everything covered.

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 06:05 PM (qCDDM)

186 Tonight is ma po tofu with ground chicken switched out for pork

Posted by: San Franpsycho at October 26, 2025 06:05 PM (IC093)

187 rickb223, save the scotch or another day.

Posted by: Ben Had at October 26, 2025 06:06 PM (QGLzn)

188 Mmm, it's good!

Gonna have to find recipes to deal with all this pork rib meat. Suggestions?

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 06:06 PM (kpS4V)

189 I have a bottle of McAllen 12 year-old, unopened, but I don't know how well that will go with tacos.
Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 06:03 PM (qCDDM)

Edinburgh-Zijuatanejo Fusion. Make an occasion by wearing a kilt and a sombrero.

Posted by: Cicero (@cicero43) at October 26, 2025 06:06 PM (mC4Jq)

190 All Hail Eris,, coming to you live from the Roller Disco of Discord!

Hello sweet lady.

Peace be with you.

Posted by: nurse ratched at October 26, 2025 06:07 PM (mT+6a)

191
Top 3 non-filled Pasta Shapes
1. Wagon wheels
2. Radiatore
3. Fusilli

Posted by: San Franpsycho at October 26, 2025 06:07 PM (IC093)

192 Black walnut bitters in a Manhattan is a nice touch.

Posted by: Ex Rex Reeder at October 26, 2025 06:08 PM (MZ+PY)

193 rickb223, save the scotch or another day.
Posted by: Ben Had

I think I will. I have some Hornitos tequila left.

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 06:08 PM (qCDDM)

194 I do not have a kitchen and manage making meals with an electric frying pan and microwave.

Posted by: Ben Had at October 26, 2025 06:09 PM (QGLzn)

195 Hello sweet lady.

Peace be with you.
Posted by: nurse ratched at October 26, 2025 06:07 PM (mT+6a)
----

Helloooooooooo, Nurse!

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 06:09 PM (kpS4V)

196 And Piper!

Everything works together. Integrated medicine means we use all our learnings and try to figure out what works best.

I’ve seen marathon runners who have to take bp and cholesterol meds. It’s genetics, something you cannot fight. But. Most of us can do a better job of taking care of our bodies.

I’m first in line for that.

Posted by: nurse ratched at October 26, 2025 06:10 PM (dgvn5)

197 rickb223, good choice

Posted by: Ben Had at October 26, 2025 06:10 PM (QGLzn)

198 I do not have a kitchen and manage making meals with an electric frying pan and microwave.

I used the hotel microwave to make the almond brittle for the MoMe. Very versatile devices.

Posted by: Stephen Price Blair at October 26, 2025 06:12 PM (EXyHK)

199
We have limited counter space. We have a crockpot, electric fry pan and a Cuisinart countertop oven. I really want an air fryer but have no room.

Posted by: fourseasons at October 26, 2025 06:14 PM (3ek7K)

200 I’ve managed a Christmas Eve prime rib roast and sides using an outside grill and camping cookstove.

Power was out.

Cooked for 12.

Lots of candles, a fire in the fireplace and booze. It was amazing.

Posted by: nurse ratched at October 26, 2025 06:15 PM (mT+6a)

201 And don’t start about cooking on a sailboat underway.

Posted by: nurse ratched at October 26, 2025 06:17 PM (mT+6a)

202 Lots of candles, a fire in the fireplace and booze. It was amazing.

There is a Lifetime Christmas movie in that. And it would be a good one!

Posted by: Stephen Price Blair at October 26, 2025 06:17 PM (EXyHK)

203 Stephen Price Blair, microwave cooks shrimp and lobster to perfection, corn on the cob, steamed vegetables and baked potatoes to rival any other method.

It's no secret that I love good food and cooking and this fills all my needs.

Posted by: Ben Had at October 26, 2025 06:18 PM (QGLzn)

204 My shrimp sauce is very simple: mix horse radish into Heinz chili sauce until it's hot enough. I learned it from my father many, many years ago.

Posted by: Captain Josepha Sabin at October 26, 2025 06:20 PM (DK5Sh)

205 I’ll make a bacon/spinach/tomato sandwich for supper, salt and black pepper, Duke’s mayo on white bread. It is The Way.

Posted by: Eromero at October 26, 2025 06:20 PM (jgmnb)

206
We use chili sauce a lot instead of catsup. It is great on meatloaf.

Posted by: fourseasons at October 26, 2025 06:22 PM (3ek7K)

207 Big windstorm here last night. Got power back but thousands still without power. I'm gonna sit back and heat up some apple cider and add a generous dollop of Tennessee jack.

Posted by: Diogenes at October 26, 2025 06:23 PM (2WIwB)

208 The thing that I hated the most about the food at this year's MoMe?

The chemo drugs that I am on make everything taste just awful!

There was all of this lovely, luscious food, which all smelled absolutely divine, and all I could taste was wet cardboard.

Aaaaaaaaaagh!!!!!!!

Kudos to all of the chefs - you guys went above and beyond for all of us, and it was greatly appreciated 😊♥️

Posted by: Teresa in Fort Worth, Texas - AoSHQ's at October 26, 2025 06:23 PM (SRRAx)

209 183 ... "
I believe strongly in pre and pro biotics, we ignore this for whatever reason. I also am a strong believer in cider vinegar benefits, turmeric for inflammation, cloves and ginger for pain relief. Cinnamon is a great antioxidant."

Agreed. Incorporating lacto-fermented veggies, kefir (home made), ACV, and similar in my diet has had big benefits. I've been able to stop using two prescription medicines due to these.

Posted by: JTB at October 26, 2025 06:23 PM (yTvNw)

210 200 I’ve managed a Christmas Eve prime rib roast and sides using an outside grill and camping cookstove.

Power was out.

Cooked for 12.

Lots of candles, a fire in the fireplace and booze. It was amazing.
Posted by: nurse ratched at October 26

This actually sounds fun and something I would sign up for doing!

Posted by: Piper at October 26, 2025 06:23 PM (p4NUW)

211 Wouldn't think tacos, have it before or we'll aftet

Posted by: Skip at October 26, 2025 06:24 PM (+qU29)

212 I have a very old bottle of port , thinking of breaking it open at Christmas

Posted by: Skip at October 26, 2025 06:24 PM (+qU29)

213 And let's not forget MetaMucil....

The Champagne of fiber drinks....

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 26, 2025 06:25 PM (Sco7b)

214 Sitting in the woods here. Bacon wrapped venison sausage sounds pretty good.

Posted by: scampydog at October 26, 2025 06:27 PM (dS4Tb)

215 Piper!

The salads and fruit and cheese plates were freaking gorgeous. Funny thing, not many carbs. I did have some mashed taters with a cranberry Stilton, but that was pretty much it.

Grilled romaine halves for an atypical Cesar.
Grilled oysters on the half shell.

Everyone got creative and it was a hoot!

Posted by: nurse ratched at October 26, 2025 06:29 PM (mT+6a)

216 I must share this hilarity. As I'm looking up information about diabetic diets, I keep coming across disclaimers about information not being updated and queries going unanswered because of the shutdown.

Then there's the My Plate diet. It's got a website MyPlate.gov and here's its disclaimer:

Due to the Radical Left Democrat shutdown, this government website will not be updated during the funding lapse. President Trump has made it clear he wants to keep the government open and support those who feed, fuel, and clothe the American people.

I wonder how long before some lefty sees it and complains!

Posted by: NaughtyPine at October 26, 2025 06:32 PM (oQih4)

217 They'll pry my toaster oven out of my cold dead hands.

Posted by: From about That Time at October 26, 2025 06:32 PM (n4GiU)

218 most memorable meal I have ever had was was fresh caught frog legs cooked in white wine and garlic in a cast iron pan on a wood stove.

Posted by: Ben Had at October 26, 2025 06:33 PM (QGLzn)

219 Due to rushing my Stromboli after the race almost totally screwed it up. Had to put it on a cookie sheet because it's probably going to run over

Posted by: Skip at October 26, 2025 06:35 PM (+qU29)

220 Ok. One Hornitos tequila down. Beef is thawing for tacos.

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 06:35 PM (UjDHi)

221
It is interesting how food allergies pass down through families. My husband is allergic to milk, he was raised on goat milk. Youngest son is allergic to milk. Youngest grandson has been diagnosed with being allergic to milk. It is amazing how Youngest grandson has responded to not drinking milk and eating milk products. He is a different kid now without milk.

Posted by: fourseasons at October 26, 2025 06:35 PM (3ek7K)

222 Since it's almost Halloween, it's time to mention Canadian Smarties again.

They aren't the chalky things like in the US. Instead Canadian Smarties are like M&M's except skinnier with a thinner outer hall. Smarties are the best.

The door will be closed as usual because of the dog. I may start decorating the house for Christmas today or in the next day or so.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at October 26, 2025 06:35 PM (Sco7b)

223 Northernlurker, there are convection toaster ovens that cover the air fryer option. An air fryer is basically a dedicated convection oven.

I'd choose the appliance based on what you like to cook. If you like soups, stews, and slow-cooked stuff, go for the instant pot. If you like things browned or crisped or baked, you might prefer the convection toaster oven.

Posted by: Emmie -- be strong and courageous! at October 26, 2025 06:35 PM (FMtrg)

224 Sitting in the woods here. Bacon wrapped venison sausage sounds pretty good.
Posted by: scampydog

Pretty early to be up in the deer stand, no? And commenting here no less.

Posted by: From about That Time at October 26, 2025 06:36 PM (n4GiU)

225 Hello foodsters.

L&T are out whooping it up. I'll see if anyone was interested in MoMe recipes or humorous Chat HPT prep stories. If so I'll pull it together soon

Posted by: Pete Bog at October 26, 2025 06:36 PM (Miir/)

226 Yeah if I ever had frogs legs it would be kinda memorable

Posted by: Skip at October 26, 2025 06:37 PM (+qU29)

227 Pete Bog, I have had a request for the apple slaw recipe.

Posted by: Ben Had at October 26, 2025 06:38 PM (QGLzn)

228 They'll pry my toaster oven out of my cold dead hands.
Posted by: From about That Time at October 26, 2025 06:32 PM (n4GiU)

My office does not have a toaster oven. I may just spring for one myself. It's a godsend for folks like me who hate nuking leftover pizza. Or other leftovers.

Posted by: Pug Mahon Knows Stuff at October 26, 2025 06:38 PM (0aYVJ)

229 Due to rushing my Stromboli after the race almost totally screwed it up. Had to put it on a cookie sheet because it's probably going to run over
Posted by: Skip at October 26, 2025 06:35 PM (+qU29)
-----

All Strombolis are beautiful, Skip.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at October 26, 2025 06:39 PM (kpS4V)

230 Maybe not because a 1/5 of serious alcohol would be needed

Posted by: Skip at October 26, 2025 06:39 PM (+qU29)

231 Pretty early to be up in the deer stand, no? And commenting here no less.
Posted by: From about That Time
-----
Bow season.

Posted by: scampydog at October 26, 2025 06:39 PM (dS4Tb)

232 If I could turn any food into ultimate health food it would be hot dogs and all it’s variants.

Posted by: the way I see it at October 26, 2025 06:39 PM (EYmYM)

233 Since it's almost Halloween, it's time to mention Canadian Smarties again.

Since it's almost Halloween, it's time to mention vegetarian FERRERO ROCHER.

Brussels Sprouts dipped in chocolate and wrapped in gold foil.

Posted by: rickb223 Acehole Extraordinaire coined by JSpicy at October 26, 2025 06:39 PM (UjDHi)

234 Got the Fee Brothers Black Walnut Bitters at Bardstown on the bourbon trail. Excellent in an Old Fashioned.

Posted by: Mrs. Leggy at October 26, 2025 06:40 PM (dyL4B)

235 I had escargot once. Surprisingly, I kinda sorta liked it.

Posted by: the way I see it at October 26, 2025 06:41 PM (EYmYM)

236 And don’t start about cooking on a sailboat underway.
Posted by: nurse ratched at October 26, 2025 06:17 PM (mT+6a)

True. Gimbaled stoves are highly overrated.

Posted by: Cicero (@cicero43) at October 26, 2025 06:41 PM (mC4Jq)

237 My black walnut no churn ice cream is to die for.

Posted by: Ben Had at October 26, 2025 06:41 PM (QGLzn)

238 It's a godsend for folks like me who hate nuking leftover pizza. Or other leftovers.
Posted by: Pug Mahon Knows Stuff

^^^^^
This guy knows stuff

Posted by: From about That Time at October 26, 2025 06:42 PM (n4GiU)

239 >>Yeah if I ever had frogs legs it would be kinda memorable

One of my high school part-time jobs was washing dishes at a fancy country club. The chef, when he wasn't threatening to kill everyone, was somewhat generous and had me try some frog legs he was making.

Very mild and pretty tasty.

Posted by: JackStraw at October 26, 2025 06:42 PM (viF8m)

240 Frog legs should never be breaded. They aren't chicken.

Posted by: Ben Had at October 26, 2025 06:44 PM (QGLzn)

241 I have the palate of a hobo. If it wasn’t for the high sodium content I would probably eat my freezed dried meals everyday and be perfectly satisfied.

Posted by: the way I see it at October 26, 2025 06:44 PM (EYmYM)

242 I had escargot once. Surprisingly, I kinda sorta liked it.
Posted by: the way I see it

Escargot is (are?) great. How could you not like garlic and butter? A little rubbery stuff don't hurt.

Posted by: From about That Time at October 26, 2025 06:45 PM (n4GiU)

243 I did someone a good turn recently and they rewarded me today with a quart of Gamretto Cavatappi, which is some kind of shrimp parmesan and rice with stuffed twisty noodles.

It was very good and rich.

Posted by: toby928(c) has drink taken at October 26, 2025 06:45 PM (jc0TO)

244 Good luck, scampydog.

Posted by: Mr Aspirin Factory, red heifer owner at October 26, 2025 06:47 PM (LjSYW)

245 Gambretto

I don't speak italics.

Posted by: toby928(c) has drink taken at October 26, 2025 06:47 PM (jc0TO)

246 Frog legs should never be breaded. They aren't chicken.

Posted by: Ben Had at October 26, 2025 06:44 PM (QGLzn)

-----
Taste like bald eagle?

Posted by: Weasel at October 26, 2025 06:48 PM (kGAyd)

247 My black walnut no churn ice cream is to die for.

Truth.

Posted by: Stephen Price Blair at October 26, 2025 06:48 PM (EXyHK)

248 I did someone a good turn recently and they rewarded me today

Food gifts are the best gifts.
\

Posted by: From about That Time at October 26, 2025 06:48 PM (n4GiU)

249 Reptiles and amphibians all seem to taste like chicken to some degree.

Posted by: the way I see it at October 26, 2025 06:49 PM (EYmYM)

250 245 Gambretto

I don't speak italics.
Posted by: toby928(c) has drink taken at October 26, 2025 06:47 PM (jc0TO)

---------

I think that's the brand of motor scooter that Ace tools around on.

Posted by: Cicero (@cicero43) at October 26, 2025 06:49 PM (JkO4W)

251 Ah, the googles tells me that Cavatappi is the name for the noodle.

Posted by: toby928(c) has drink taken at October 26, 2025 06:49 PM (jc0TO)

252 https://tinyurl.com/3cm3h525
A very good 20 posts from Doug Ross

Posted by: Skip at October 26, 2025 06:50 PM (+qU29)

253 Stephen Price Blair, I forgot to give you the recipe. I will do that.

Posted by: Ben Had at October 26, 2025 06:50 PM (QGLzn)

254 249 Reptiles and amphibians all seem to taste like chicken to some degree.
Posted by: the way I see it at October 26, 2025 06:49 PM (EYmYM)

---------

That's what the T. Rex's used to say.

Posted by: Cicero (@cicero43) at October 26, 2025 06:50 PM (JkO4W)

255 Beef stew is cooking in the oven. 6 quart enamel Dutch Oven pot, brown the stew meat, add chopped onions, diced tomatoes and a can of beef broth. Ignore for 90 minutes. Add carrots. Ignore for 30 minutes. Add potatoes. Ignore for 45 minutes. Check to see if potatoes are cooked. Finally pay some attention to it.

Posted by: Idaho Spudboy at October 26, 2025 06:50 PM (RWp+V)

256 Oh, Gambretto means shrimp, so shrimp noodles.

Well, that is rather self descriptive because that is exactly what it was, albeit, in a rich cream and parmesan sauce.

Posted by: toby928(c) has drink taken at October 26, 2025 06:51 PM (jc0TO)

257 Does anything taste like pork that’s not pork ?

Posted by: the way I see it at October 26, 2025 06:51 PM (EYmYM)

258 Stephen Price Blair, I forgot to give you the recipe. I will do that.

Grazie.

Posted by: Stephen Price Blair at October 26, 2025 06:51 PM (EXyHK)

259 Does anything taste like pork that’s not pork ?

Uh… Hobo?

Posted by: Stephen Price Blair at October 26, 2025 06:52 PM (EXyHK)

260 Gambretto

There was a time in my deep past when I was fascinated by Italian enduro and cross country little motor bikes. Early sixties maybe. I've lost the details.

But the names were all something like that.

Posted by: From about That Time at October 26, 2025 06:52 PM (n4GiU)

261 A dear Moron brought me some Guiness so it is time to make some beef/barley soup.

Posted by: Ben Had at October 26, 2025 06:52 PM (QGLzn)

262 Does anything taste like pork that’s not pork ?

Uh… Hobo?
Posted by: Stephen Price Blair at October 26, 2025 06:52 PM (EXyHK)

Long pig.

I’ll never know.

Posted by: the way I see it at October 26, 2025 06:52 PM (EYmYM)

263 But the names were all something like that.
Posted by: From about That Time at October 26, 2025 06:52 PM

The Shrimp.

Posted by: toby928(c) has drink taken at October 26, 2025 06:52 PM (jc0TO)

264 Broncos are laying a beatdown on the Cowboys.

Posted by: JackStraw at October 26, 2025 06:53 PM (viF8m)

265 257 Does anything taste like pork that’s not pork ?
Posted by: the way I see it at October 26, 2025 06:51 PM (EYmYM)

----------

They say Uncle Bosey tasted like pork.

Posted by: Cicero (@cicero43) at October 26, 2025 06:53 PM (0RiMX)

266 Broncos are laying a beatdown on the Cowboys.
Posted by: JackStraw at October 26, 2025 06:53 PM

I don't watch the NFL but, per my brother, they have to get in line for that. Apparently Dallas is stinking things up these days.

Posted by: toby928(c) has drink taken at October 26, 2025 06:54 PM (jc0TO)

267 Broncos are laying a beatdown on the Cowboys.
Posted by: JackStraw at October 26, 2025 06:53 PM (viF8m)

Yeah, you wouldn't know the Cowboys are even playing a defensive unit from all the effect they're having.

Posted by: naturalfake at October 26, 2025 06:55 PM (iJfKG)

268 Swalwell says the litmus test for the potential 2028 Dem nominee must be that they will agree to tear down the WH Ballroom on day one.

These fuckers are literally insane.

Posted by: the way I see it at October 26, 2025 06:55 PM (EYmYM)

269 Broncos are laying a beatdown on the Cowboys.
Posted by: JackStraw

On in the background. Baked chicken thighs almost done. Salad waiting on the counter.
I'll eat after the final nail is driven in the Cowboy's coffin. Another thirty minutes.

Posted by: From about That Time at October 26, 2025 06:56 PM (n4GiU)

270 >>I don't watch the NFL but, per my brother, they have to get in line for that. Apparently Dallas is stinking things up these days.

They seem to alternate between playing lights out then blowing a tire the next game.

Posted by: JackStraw at October 26, 2025 06:56 PM (viF8m)

271
Be wary of food gifts. I've seen some people's kitchens and cooking methods.

We thank them and then trash the food.

Posted by: fourseasons at October 26, 2025 06:56 PM (3ek7K)

272 Cowboys losing would be a bonus to the day.
Haas got 4th and 9th place in Mexico
Saw the Birds won too

Posted by: Skip at October 26, 2025 06:56 PM (+qU29)

273 Broncos are laying a beatdown on the Cowboys.
Posted by: JackStraw at October 26, 2025 06:53 PM

I don't watch the NFL but, per my brother, they have to get in line for that. Apparently Dallas is stinking things up these days.
Posted by: toby928(c) has drink taken at October 26, 2025 06:54 PM (jc0

Who has the prettiest trans cheerleader and who sang the black national anthem are the important takeaways from the game.

Posted by: the way I see it at October 26, 2025 06:57 PM (EYmYM)

274 BROWN BUTTER, PASTA, AND SAGE ... This might need
some Chicken Saltimbocca (chicken, prosciutto, fresh sage)

Posted by: Kathy at October 26, 2025 06:57 PM (zuKcR)

275 They seem to alternate between playing lights out then blowing a tire the next game.
Posted by: JackStraw at October 26, 2025 06:56 PM

It's all about the matchups.

*nods sagely*

Posted by: toby928(c) has drink taken at October 26, 2025 06:57 PM (jc0TO)

276 Years ago, we were up a Taylor Reservoir, caught a bunch of 6 to 9 inch trout. I gutted and scaled them, cut off their heads and fried them with sliced potatoes. I'm not a cook, but they turned out very well IMHO.

Posted by: Ronster at October 26, 2025 06:58 PM (Wr7co)

277 Sad NFL news though is a Jets legend just died at age 41. Sad to see him go on line requesting a kidney.

Posted by: the way I see it at October 26, 2025 06:59 PM (EYmYM)

278 Be wary of food gifts. I've seen some people's kitchens and cooking methods.

We thank them and then trash the food.

Posted by: fourseasons at October 26, 2025 06:56 PM

I feel safe, this guy is a caterer. Anyways, e coli is considered a "cleansing" around here.

What doesn't kill you ...

Posted by: toby928(c) has drink taken at October 26, 2025 06:59 PM (jc0TO)

279 Stromboli turned out fine

Posted by: Skip at October 26, 2025 07:00 PM (+qU29)

280 GUN THREAD IS NOOD

Posted by: Skip at October 26, 2025 07:00 PM (+qU29)

281 We thank them and then trash the food.

Posted by: fourseasons

It's the thought that counts. Plus, you learn things. Like what terrible cooks they &/or their tastes are.

Posted by: From about That Time at October 26, 2025 07:00 PM (n4GiU)

282
tobt928,

It is fine if you know the the cook.

Posted by: fourseasons at October 26, 2025 07:01 PM (3ek7K)

283 >> Sad NFL news though is a Jets legend just died at age 41. Sad to see him go on line requesting a kidney.

Nick Mangold wasn't just a Hall of Fame player he was pretty much universally loved as a person.

41 is much too young to die.

Posted by: JackStraw at October 26, 2025 07:02 PM (viF8m)

284 Who has the prettiest trans cheerleader and who sang the black national anthem are the important takeaways from the game.

Posted by: the way I see it

You know, if you don't put your mind to it, it's amazing just how much shit you don't see.

Posted by: From about That Time at October 26, 2025 07:03 PM (n4GiU)

285 Eat the brains. Get mad cow disease.

Posted by: no one of any consequence at October 26, 2025 07:10 PM (W7XSX)

286 Gun thread bores me.

I bought a Smith and Wesson &&& because it fits my hand. I have tried it out on a range. Point and shoot. Wow.

Just great.

Posted by: no one of any consequence at October 26, 2025 07:12 PM (W7XSX)

287 Lazy cooking night now that we've had a relatively sudden entrance into late fall (rain and cold). Pot roast using the Kinders Sunday Pot Roast seasoning. Just had to remember not to pepper the roast at the searing step or it'd be too spicy at the end. Use some Wondra at the end for the gravy and dinner is served.

Burp.

Posted by: Additional Blond Agent, STEM Guy at October 26, 2025 07:20 PM (/HDaX)

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