Food Thread: Stewing About Stew?

It's that time, when the leaves are falling from the trees, and there is a nip in the air! Well, the leaves are falling, but we haven't had much cold weather yet, so I am going to have to fake it with beef stew in the absence of frost!

One makes due.

But I am baking a sourdough loaf to go with the stew, because here at Chez Dildo we are nothing if not authentic! However, the stew recipe I am using is a bit odd...it calls for orange zest and cloves. And too much of both! I pulled two thirds of the orange out after about 10 minutes, and didn't bother with the cloves, because that's just weird!

It also called for two cups of flour with which to dust the meat. Two cups of flour for three pounds of chuck? That's quite a bit! So I made a roux instead, because it was obvious that the stew wasn't going to be thick enough for the aesthetic pleasure of the season's first robust dish! I also added more potatoes and carrots and pearl onions. And didn't really follow the instructions for cooking.

So...why did I bother with a recipe in the first place?

I have no idea.

******
SNAP and other food-based boondoggles have been in the news lately. At the risk of exposing my ignorance of government programs and their largesse, I had no idea how much SNAP provides, and after doing a bit of research, I retched!

But it also made me think about how to maximize one's food dollar, which many of us do naturally as a consequence of being of a certain age and upbringing.

It really is pretty simple. Fresh foods, the less processed the better. Raw state will almost always be cheaper than even minimally handled stuff. That's why I learned how to butcher a chicken at a very early point in that whole pay-for-your-own-food thing. Stretch foods with beans and rice and other inexpensive stuff, and be generous with fats. They taste good, make us feel full, and are not the health risk that the elite fools in our government have been claiming for 50 years.

One thing that is often overlooked is the use of spices. They are not expensive per serving, and having flavorful and interesting food to look forward to is a huge advantage when one is trying to economize!

******

This place looks great! Anyone ever been to The Buckhorn Saloon and Opera House?

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Scampydog found these in a hunting shack...in 2001. Sadly, he has not tasted them, although I am hoping that he will on the 25 anniversary of his discovery.

What's the oldest food you have ever eaten? Booze and wine do not count!

******

Swamp Rice? What the hell is swamp rice?

Well, we are going to find out from your favorite up-talking chef!

I like weirdly colored foods, simply because they are startling on the plate. I think that's why Indian food appeals to me. Of course, in nature, weirdly colored things can often signal danger, which in some respects is exactly what Indian food does!

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It is said that Great Britain and America are two countries separated by a common language. Of course, Jamie Oliver may not speak either version of English, and instead speak some dialect rich in pomposity and obfuscation.

Which would be okay, if the food was tantalizing. But this Chicken & mushroom puff pie is a lot of work, both trying to decipher his blather and also make a relatively complex dish out of something that should be simple.

Yeah...I don't much like ole Jamie. His woke cooking is mostly obnoxious.

******

A long-time lurker who has contributed some very interesting stuff in the past sent this link along.

Really, anything that Homesick Texan does is going to be worthwhile. I had a very pleasant email conversation with her many years ago, and I still use her biscuit recipe!

Saved by red beans and rice is just that! Rescued from the catastrophe that is classic roux. But it is a serious recipe with depth of flavor that is difficult to find outside of authentic cooking.

It sounds so ridiculously simple, but a pot of good beans is delicious on its own, and adding meat and rice creates a dish that is simply marvelous.

By the way, Homesick Texan knows how to write recipes. I compare her to that idiot Jamie Oliver, and it is an embarrassing reflection on the silliness that most celebrity chefs have become.

******

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A friend graciously gave me some genuine grown-in-the-USA garlic, and I am going to taste one clove and plant the rest, because my pathetic failure last year is an anomaly...right?

And...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 November 09, 2025 04:00 PM (+qU29)

2 It also called for two cups of flour with which to dust the meat.

2 CUPS? Are you sure you weren't looking at a "Stucco DIY" book?

Posted by: Archimedes at November 09, 2025 04:01 PM (Riz8t)

3 Yep

Posted by: Mr Aspirin Factory, red heifer owner at November 09, 2025 04:01 PM (LjSYW)

4 I'm not putting cloves in bread.

Posted by: Mr Aspirin Factory, red heifer owner at November 09, 2025 04:02 PM (LjSYW)

5 I have no issues with cans out of date a couple years, wife won't go near them.

Posted by: Skip at November 09, 2025 04:03 PM (+qU29)

6 Wayfair had a nice teak 2'x1.5'x1.5" cutting board on sale for $40. I bought it, put mineral oil on it, and it's ready to go for the holidays. No turkey is too large!

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

7 Red beans and rice is awesome with ham and Andouille sausage.

Posted by: Martini Farmer at November 09, 2025 04:05 PM (NwnyJ)

8 great as always, CBD !

thnx

Posted by: cherries in season at November 09, 2025 04:05 PM (JPSVz)

9 I'm not putting cloves in bread.

Posted by: Mr Aspirin Factory, red heifer owner at November 09, 2025 04:02 PM (LjSYW)

I wasn't clear...I fixed it. The cloves were supposed to go into the stew!

Posted by: CharlieBrown'sDildo at November 09, 2025 04:08 PM (n9ltV)

10 Well dang. Missed the First World Problem and I am still seething from what I had to go thru this last week. It'll keep until next week.

Oldest thing I have ever eaten???
A box of K rations from 1945. Beans and some mystery meat.
Not horrible, but several months later had my first C Ration dated the early 60's. Much better.

Posted by: Diogenes at November 09, 2025 04:08 PM (2WIwB)

11 Got the turkey, got the brine, got the Stovetop stuffing.

Good to go!

Posted by: Additional Blond Agent, STEM Guy at November 09, 2025 04:08 PM (/HDaX)

12 I use the Joy of Cooking cook book. The one from the 1950's. It doesn't have great recipes, but they are all starting points for awesome food. Also, lots of good stuff like how to skin and dress a rabbit, what parts of beef comes from which part of the steer, how to properly proof various types of breads, what to substitute for what when your pantry is a bit lean, etc.

Tastes in food change over the years, so all of my adaptations have changed as well, but a good base for cooking followed by good experimentation leads to really good meals.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:08 PM (yKmBH)

13 Beer has been tested, and will be bottled on Tuesday. There will be good homebrew for Thanksgiving.

Posted by: RedMindBlueState at November 09, 2025 04:09 PM (Wnv9h)

14 Blue Origin flight scrubbed. I blame Trump.

Posted by: Idaho Spudboy at November 09, 2025 04:10 PM (GjEvj)

15 And didn't really follow the instructions for cooking.

So...why did I bother with a recipe in the first place?

No one will ever believe it!

Posted by: AZ deplorable moron at November 09, 2025 04:11 PM (hUzUC)

16 Just having fast food at home, breaded chicken patty sammy,

Posted by: Skip at November 09, 2025 04:11 PM (+qU29)

17 The apples around here have been fantastic this year. Sooooooo, I made apple dumplings for supper tonight using my Sainted Mom's recipe while chatting with my neighbor lady.

We sat around the kitchen table while the dumplings were baking nursing cups of coffee. Reminded me of old times with my family around the holidays.

When she left I sent a monster dumpling with her.

Posted by: Tonypete at November 09, 2025 04:11 PM (cYBz/)

18 Oldest food - some of my freeze dried/air fried food stash after 12-13 years.

The chili powder was perfect. The air dried bananas were good. The freeze dried tomato sauce was really ehh...let the kid use it for 2 months (you're supposed to use within one month, but she didn't care) and tossed the rest. Rebought the bananas and chili powder...did not rebuy the tomato sauce.

Posted by: Nova Local at November 09, 2025 04:11 PM (tOcjL)

19 Will have 10 for Thanksgiving this year. Turkey, stuffing, potatoes, gravy, more gravy, rolls and butter, green beans with onion rings, bacon and cheddar, fruit salad, cranberry sauce, spinach salad with bacon, almonds and honey mustard dressing, a nice cheese ball for beforehand, plenty of drinks, wine, and fizzy stuff for the kids. Apple, pumpkin, and pecan pies. Whipped cream, vanilla bean ice cream, cheddar on the apple pie if requested.

I should only have to cook for about three days for this.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:12 PM (yKmBH)

20 “So...why did I bother with a recipe in the first place?

I have no idea.”

Yes let your anger flow through you. You cannot comprehend the power of the dark side.

Posted by: Pete Bog at November 09, 2025 04:13 PM (DuSAP)

21 Oh man! The food thread always makes me hungry......

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 09, 2025 04:14 PM (i5rSZ)

22 When she left I sent a monster dumpling with her.

Posted by: Tonypete at November 09, 2025 04:11 PM (cYBz/)

Recipe, please.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:14 PM (yKmBH)

23 Pot roast has filled the house with the aroma of Fall. And there will be sourdough even if I didn't make it.

Posted by: JackStraw at November 09, 2025 04:14 PM (viF8m)

24 I found a block of frozen...something in the freezer. Turned out to be Leftovers Lasagna from last Thanksgiving! I popped it in the oven for an hour and sampled it. Not great. But not bad, so that is what I had for my early bird special.

I'm trying to clear some space in the icebox for this year's feasts.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 09, 2025 04:14 PM (kpS4V)

25 "....and there is a nip in the air! "

WELL! I am offended!

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 09, 2025 04:15 PM (i5rSZ)

26 I use the Joy of Cooking cook book.

I have that book.. I make the blender hollandaise all the time...

Posted by: It's me donna at November 09, 2025 04:15 PM (VE6XX)

27 What's the oldest food you have ever eaten?

______________________

Well, there was that 84 year old I shared a carriage with in Manhattan. But, to be honest it was a little chewy.

Posted by: Albert Fish at November 09, 2025 04:15 PM (dIske)

28 Heh.

I made a pot roast yesterday in the crock pot, reheated and tasted today. It’s so good.

Stews and roasts and slow cooked everyrhing are what makes autumn and winter my favorites.

Even just a thermos of home made hot beef and red wine stock on the coast during a storm is cathartic.

Drive out on the sand. Hang out in the storm. Go for a walk in the wind and the rain. Come back, strip off the foulies and put on dry sweat pants and a hoodie. Pour a steaming cup of broth. Feel the protein and the goodness absorb into your bloodstream.

All is gooooood.

Posted by: nurse ratched at November 09, 2025 04:16 PM (QKI1C)

29 Dessert auction at church tonight.
Mrs D made a raspberry cheese cake.
I was ordered NOT to bid on it so as to bring it home and enjoy.
I know how good it is.
Now I gotta take my chances on someone else's cooking.

Posted by: Diogenes at November 09, 2025 04:16 PM (2WIwB)

30 'Potatoes with Bacon Pieces in Sauce'

I bet the sauce is that disgusting cheese sauce that comes in shelf stable foods. Bacon also is usually pretty disgusting in those.

Posted by: Aetius451AD at November 09, 2025 04:16 PM (bss/y)

31 Because of my greenhouse and garden output, I always have too much to can at the end of the season. This year I put up beef veggie soup and chicken tortilla soup (with a few extra veggies). Both have proven to be time well spent. A quick meal of biscuits with the beef soup is perfectly awesome now that the snow is on the ground. The tortilla soup with a dollop of sour cream also really hits the spot. I still have ham n bean soup from last Easter's leftover ham, and that is likewise a hit.

Plus all those jars on the shelf mean security. So, there's that.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:17 PM (yKmBH)

32 My next cold weather meal will be Giada's Short Rib Ragu. Got the short ribs and summer tomatoes in the freezer.

Posted by: All Hail Eris,, coming to you live from the Roller Disco of Discord! at November 09, 2025 04:18 PM (kpS4V)

33 A quick meal of biscuits with the beef soup is perfectly awesome now that the snow is on the ground. The tortilla soup with a dollop of sour cream also really hits the spot. I still have ham n bean soup from last Easter's leftover ham, and that is likewise a hit.

Plus all those jars on the shelf mean security. So, there's that.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:17 PM (yKmBH)

Snow is on the ground? Before Vet's Day? Oh man, that would not be a happy day for me...

Posted by: Nova Local at November 09, 2025 04:20 PM (tOcjL)

34 Reviving a recipe from L and T childhood. Sauerbraten. It’s been in the marinade since Thursday.

German roast beast.

Posted by: Pete Bog at November 09, 2025 04:20 PM (DuSAP)

35 Now I gotta take my chances on someone else's cooking.
Posted by: Diogenes

We had a rule.. You make something for school/church, you make an extra for home. I never had to buy back my own food!

Posted by: AZ deplorable moron at November 09, 2025 04:21 PM (hUzUC)

36 Combination FWP and Food thread:

I have a spatchcocked turkey roasting in the oven. "But, Spudboy!" you say, "Thanksgiving is just around the corner! Won't you be tired of turkey when it gets here?"

Yes, and I have dental surgery scheduled the week before the holiday and won't be able to chew properly. I look forward to scooping pumpkin pie filling out of the crust and gumming it.

Posted by: Idaho Spudboy at November 09, 2025 04:21 PM (GjEvj)

37 19 Will have 10 for Thanksgiving this year. Turkey, stuffing, potatoes, gravy, more gravy, rolls and butter, green beans with onion rings, bacon and cheddar, fruit salad, cranberry sauce, spinach salad with bacon, almonds and honey mustard dressing, a nice cheese ball for beforehand, plenty of drinks, wine, and fizzy stuff for the kids. Apple, pumpkin, and pecan pies. Whipped cream, vanilla bean ice cream, cheddar on the apple pie if requested.

I should only have to cook for about three days for this.
Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:12 PM (yKmBH)

tcn....care to make it 11?

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 09, 2025 04:21 PM (i5rSZ)

38 I put up some lovely raspberry jelly this summer. I just made a batch of orange jam with those little Clementines, cinnamon and star anise. And I also have a recipe here for Creamscicle Jelly, which is orange juice with vanilla beans, and sounds delightful. I'm putting these up on the tiny 4 oz jars and then I will bundle and send those for Christmas presents. Really pretty and a nice snack.

Then I will be making apple-bacon jam, but that really can't be canned, so it has to be eaten soon. Gosh, I guess I'll fall on that grenade too.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:22 PM (yKmBH)

39 tcn - here you go: 6 apples (gala, fuji or empire) peeled and cored, 1 C sugar, 2 C flour, 3/4 C butter, 1/2 C milk, 1/4 t salt, 1 1/2 t baking powder, 1 1/2 water, 1/4 t cinnamon, 1/2 t nutmeg, 1 stick butter.

Pastry: cut 3/4 C butter into the flour, salt and BP until crumbly. Stir in milk and mix into a ball.
Sauce: stir together water, 1 C sugar, 1/4 cinnamon, 1/2 t nutmeg in a medium saucepan. Bring to boil and boil for 5 min. Remove from heat and add 1 stick butter. Set aside.

Dumplings: roll dough into 10 x 15 rectangle. Cut into 6 squares. Place 2 apple halves on each square. Fill center with 1-2 T sugar and add some cinnamon and nutmeg. Fold up sides of dough and seal. Place in buttered dish & pour sauce over. Bake @ 375 for 35 mins or until browned.

Serve with milk (the real stuff! we're not animals!!)

Posted by: Tonypete at November 09, 2025 04:22 PM (cYBz/)

40 Hey TCN. Great saying hi in Texas.

Missing salmon right about now

Posted by: Pete Bog at November 09, 2025 04:22 PM (DuSAP)

41 tcn....care to make it 11?
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 09, 2025 04:21 PM (i5rSZ)

Door's always open.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:22 PM (yKmBH)

42 Easy.

I go with between 2-2.5 lb stew meat. (Think the prepared packages at the store that are labeled as such.)
1 1 lb bag of baby carrots
1-1.5 lb potatoes
1 container of diced onions from the store (because I am lazy)
1 cup peas

Throw all of it in a crock pot. Use one package of stew seasoning...I usually use McCormick beef stew seasoning for slow cookers (crock pots). Set on high for four hours, or low for eight hours. Serve over one cup of rice, or one cup cooked colored rotini noodles.

Posted by: Cow Demon at November 09, 2025 04:24 PM (vwL3N)

43 Reviving a recipe from L and T childhood. Sauerbraten. It’s been in the marinade since Thursday.

German roast beast.
Posted by: Pete Bog

Mom used to make it... Wow I miss some of her cooking!

Posted by: AZ deplorable moron at November 09, 2025 04:24 PM (hUzUC)

44 Dinty Moore beef stew. Loved that stuff when I was young and single. And broke.

Posted by: Ex Rex Reeder at November 09, 2025 04:24 PM (MZ+PY)

45 Snow is on the ground? Before Vet's Day? Oh man, that would not be a happy day for me...
Posted by: Nova Local at November 09, 2025 04:20 PM (tOcjL)

Actually it was a bit late this year. Snowed this past Thursday, about 6 inches, and then the fog rolled in so all of the trees are frosted. Really quite lovely. A bit cold. But the dogs are in heaven.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:25 PM (yKmBH)

46 41 tcn....care to make it 11?
Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 09, 2025 04:21 PM (i5rSZ)

Door's always open.
Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:22 PM (yKmBH)

You're too kind. Smile.

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at November 09, 2025 04:26 PM (i5rSZ)

47 WOW, great post and I have 3 things to offer:

1) Stew is GREAT, and it's all about what you like! I'll generally brown some carefully cubed chuck or other roast to brown with butter, some roux, some beef broth, pressure cook fresh potatos, carrots, and onion in the InstaPot, and then let EVERYTHING simmer in a dutch oven at 275F.

2) The grands had a chicken farm, and one weekend, Grandma asked my Dad to pick a chicken for dinner. An hour later she found him in the garage petting a still live chicken... Grandma took matters into her own hands...

3) I think I stll have a couple MRE's that may be more than 30 years old in a box somewhere that I should probably THROW OUT!

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 04:26 PM (e/Osv)

48 So...why did I bother with a recipe in the first place?

I have no idea.

That is also how I make stew. And soups. And, really, most stuff.

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

49 tcn,
You are the best. If I’m ever alone again on Thanksgiving……. I have been in the past…… I’m heading to Anchorage.

You and DM are the best. Really.

Posted by: nurse ratched at November 09, 2025 04:26 PM (T/hl4)

50 Missing salmon right about now
Posted by: Pete Bog at November 09, 2025 04:22 PM (DuSAP)

We've been mixing it with pasta recently, for no-meat Friday dinner. Add a few sun dried tomatoes, a little olive oil, some fresh parmesan grated over top, it's very good that way. Still have several jars, should last the winter. This year's harvest was awfully good.

So pleased to meet you and you cook like a dream.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:27 PM (yKmBH)

51 44 Dinty Moore beef stew. Loved that stuff when I was young and single. And broke.
Posted by: Ex Rex Reeder at November 09, 2025 04:24 PM (MZ+PY)

It is no where near as good as it used to be.

Posted by: Aetius451AD at November 09, 2025 04:27 PM (bss/y)

52 "....and there is a nip in the air! "

WELL! I am offended!

You'reoffended?

Posted by: Admiral Husband Kimmel at November 09, 2025 04:27 PM (Riz8t)

53 What's the oldest food you have ever eaten?

I ate C rations dated from the 1960s when I was in boot camp for the Army in 1975.

Posted by: Mister Scott (Formerly GWS) at November 09, 2025 04:28 PM (0N4FZ)

54 Serve with milk (the real stuff! we're not animals!!)
Posted by: Tonypete at November 09, 2025 04:22 PM (cYBz/)

Excellent. Will endeavor.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:28 PM (yKmBH)

55 We found a pound of bacon at the bottom of our chest freezer, last year I think. It was Best By 2009.

Cooked and ate it. It was fine.

Posted by: toby928(c) at November 09, 2025 04:29 PM (jc0TO)

56 “So...why did I bother with a recipe in the first place?

I have no idea.”

Sometimes I look up a recipe to get a general idea for preparing something. Recently did that with a 1.3lb monkfish fillet. Needed to know how long to parboil it so the texture resembled lobster. The recipe included a very nice white wine sauce, but I did a straight lemon-butter sauce and regretted nothing...

Posted by: Joe Kidd at November 09, 2025 04:31 PM (nbLIj)

57 I'm in Canada and checked the garlic at my local grocery store. Made in China.

I've grown to like Chinese Cabbage. I'm tired and don't care. It's supposed to be the healthiest. And it really keeps.

I read on the webzz that if you individually wrap avocados and put them in the fridge away from each other, they last longer. I've been doing this and I still have avocados from 2.5 weeks ago that are fine.

Tim Hortons had 2 wraps for $7 Can so that was an early supper.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at November 09, 2025 04:31 PM (Sco7b)

58 55 We found a pound of bacon at the bottom of our chest freezer, last year I think. It was Best By 2009.

Cooked and ate it. It was fine.
Posted by: toby928(c) at November 09, 2025 04:29 PM (jc0TO)

I wonder how shelf stable modern bacon is?Bacon/salted pork/ham was made(designed?) to be able to be at room temperature and last quite a while (maybe saw off some mold.)

Posted by: Aetius451AD at November 09, 2025 04:32 PM (bss/y)

59 RMBS: I didn't get your email right, or something, it was bounced back to me. I am delighted to share the baklava recipe I use. I found it online here:

https://tinyurl.com/2tex8mkb

Link goes to allrecipes.com.

I double the cinnamon, because I like cinnamon. If I have it on hand, I use half Ceylon cinnamon, and half regular cinnamon. I usually drown it in syrup, because I like it that way, but I used about half recipe of syrup for the MoMe. Mostly because I doubled the pastry recipe and forgot to double the syrup.

For the pecan baklava, I just subbed light brown sugar for the white sugar, because I thought that would work better with the pecans. So Texas Baklava was born.

Posted by: Dash my lace wigs! at November 09, 2025 04:32 PM (h7ZuX)

60 What's the oldest food you have ever eaten?

Well, not exactly food but, I have a bottle of apple cider vinegar that I tapped from the barrel in Nov of '09.

I mean, how can it go bad? It returns back into apple cider or, if older, back into apple juice?

Posted by: Tonypete at November 09, 2025 04:33 PM (cYBz/)

61 But og bacon was definitely cured, and a lot of the new stuff boasts it is 'uncured.'

Posted by: Aetius451AD at November 09, 2025 04:33 PM (bss/y)

62 I wonder how shelf stable modern bacon is?Bacon/salted pork/ham was made(designed?) to be able to be at room temperature and last quite a while (maybe saw off some mold.)
Posted by: Aetius451AD at November 09, 2025 04:32 PM (bss/y)

I think once it is sliced it has a tendency to go bad sooner. I buy the cheap Costco bacon and freeze it until I need it. It is usually no worse for the wear.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:33 PM (yKmBH)

63 I mean, how can it go bad? It returns back into apple cider or, if older, back into apple juice?
Posted by: Tonypete at November 09, 2025 04:33 PM (cYBz/)

Not much can grow in ascetic acid.

Posted by: Aetius451AD at November 09, 2025 04:34 PM (bss/y)

64 Dash, I sent your email to RMBS.

Posted by: Ben Had at November 09, 2025 04:35 PM (zzXla)

65 We freeze butter, bacon, and cheeses when they are on sale. The chunk and sliced hard cheeses get a little more crumbly than normal but the butter, bacon, and soft cheeses seem unchanged even if left for years in the deep freeze. I would guess it is the fat and oil content. We had some pesto that the wife made in the freezer for three years and it was almost as good at the end as it was in the beginning.

Posted by: toby928(c) at November 09, 2025 04:35 PM (jc0TO)

66 Not much can grow in ascetic acid.

Heh. Because it takes no joy in life?

Posted by: Archimedes at November 09, 2025 04:35 PM (Riz8t)

67 Thank you for the bean recipe. I love beans. I love rice.

And I have so many bags of beans in my Armagheddon stash I'm going to start using soon.

Posted by: Posted by: Stateless - VERY GRATEFUL, BLESSED, LOVED AND HAPPY! -- - New Life Creation - 18.1% at November 09, 2025 04:36 PM (Sco7b)

68 Not much can grow in ascetic acid.
Posted by: Aetius451AD

I had two old, nasty Great Aunts that my Dad said 'Pissed vinegar' and "Were too mean to die."

Posted by: Tonypete at November 09, 2025 04:36 PM (cYBz/)

69 Thanksgiving around here is typically chicken and sausage gumbo. My wife, the kids, grandkids don't care for turkey. So, it's lowland gumbo. Kids eat "whatever" but the adults dig the gumbo.

I do miss the turkey. My dad used to make a good turkey and barley soup with the leftover bird bones, carrots, celery, onion, and whatever else he thought would be good.

Funny... he never really cooked a thing until introduced to grilling meats other than hamburgers and hotdogs and making soup from scratch.

Posted by: Martini Farmer at November 09, 2025 04:36 PM (NwnyJ)

70 Tonight is what I call furlough freezer and market finds dinner...

Was going to make 2 kielbasas I had in the freezer. Youngest turned that down. Since he's missing dinner tomorrow, I changed the plan and found a bag of pork and veg dumplings in the freezer, but just 1. And I bought a $1.11 jalapeno salad bag at Target on my walk today and on sale okra from Hmart Friday that I was already planning on. So, I had the spouse find the 1lb ground pork I managed to get at Aldi's when that person was clearing the shelf last week, and I'm gonna cook it with some green onion and soy or hoisin (or whatever flavor is in the dumpling) and then cook the dumplings and toss the 2 together like an open face casserole. With the veg and a clementine grape salad.

Spouse called the planned dinner "American" b/c it's a melting pot. Hopefully, he'll also call it good b/c I've never done the "open face dumpling casserole" nor is there any recipe I looked up - it just seems like it will work and be enough protein for all.

Posted by: Nova Local at November 09, 2025 04:36 PM (tOcjL)

71 Dinty Moore beef stew. Loved that stuff when I was young and single. And broke.
Posted by: Ex Rex Reeder at November 09, 2025 04:24 PM (MZ+PY)

I never understood my 'ol man's aversion to canned fruit. (He was 20 years in the navy including ww2.). Now, every time I smell a can of Dinty Moore stew, I understand. We got tons of that stuff throughout Desert Storm, and also in Somalia.
Gak!

Posted by: Diogenes at November 09, 2025 04:36 PM (2WIwB)

72 WinnDixie had whole turkey breasts on sale this weekend for $1.49/lb. I bought two big ones, 10lbs each. They are thawing in the refrigerator in preparation for being smoked later this week.

Posted by: toby928(c) at November 09, 2025 04:37 PM (jc0TO)

73 My daughter took us out for my birthday to a Yemeni restaurant this week. I was pretty skeptical, especially when I saw it was in a strip mall, but as so often happens, it was outstanding. The food is sort of a toned down version of Indian, but everything was delicious. For those of you in NoVa, it's called Marib, and is in Springfield.

Posted by: Archimedes at November 09, 2025 04:38 PM (Riz8t)

74 @70 Tonight is what I call furlough freezer and market finds dinner...
Nova Loco

Am feeling you right now. Still have 10 lbs of dry rice that is getting a real workout right now.

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 04:38 PM (e/Osv)

75 64 Dash, I sent your email to RMBS.
Posted by: Ben Had at November 09, 2025 04:35 PM (zzXla)

Thanks!

Posted by: Dash my lace wigs! at November 09, 2025 04:41 PM (h7ZuX)

76 Leftover pizza tonight. Do I eat it cold or do I warm it up? Decisions, decisions.

Posted by: Tuna at November 09, 2025 04:42 PM (lJ0H4)

77 I just finished a batch of Persian rice and beans that my kids "meal prep" and take to school to avoid the food court prices. It's mildly labor intensive because I cook my own beans, but you can use canned and it turns out fine: black beans, chickpeas, basmati rice, garlic, onion, grated jalapeno or serrano, coriander turmeric, cumin salt and pepper, plus either cooked ground meat (lamb, turkey or beef or a combo of the three) and pine nuts and pistachios. It smells divine, and with some naan/pita, hummus and chopped salad, is a fantastic meal.

Posted by: moki at November 09, 2025 04:43 PM (wLjpr)

78 I won a half a pig in a company lottery, and so I slow-cooked a ham-hock with beans and it was magnificent.

The cheaper cuts are as good as anything if you prepare them right.

I love to cook. Get in my belly!

Posted by: Rev. Wishbone at November 09, 2025 04:45 PM (uM32G)

79 73 My daughter took us out for my birthday to a Yemeni restaurant this week. I was pretty skeptical, especially when I saw it was in a strip mall, but as so often happens, it was outstanding. The food is sort of a toned down version of Indian, but everything was delicious. For those of you in NoVa, it's called Marib, and is in Springfield.
Posted by: Archimedes at November 09, 2025 04:38 PM (Riz8t)

I pretty much lived in Springfield when I traveled to NoVA and MD on business.

Posted by: Cow Demon at November 09, 2025 04:46 PM (vwL3N)

80 My new favorite winter meal is my bastardized ratatouille. Pork stew meat browned then slow cooked in white wine, chicken stock and herbs de provence. Roast the eggplant, zucchini, crook neck squash and garlic. Pour the meat and juice over the roasted vegetables. Bread and wine complete the meal.

Posted by: Ben Had at November 09, 2025 04:48 PM (zzXla)

81 I made chili yesterday in a stainless steel pot. Got distracted, and didn't realize I was simmering on medium-ish heat, and it burned to the bottom of the pan.

I don't know how to remove it. I think I've ruined my pan.

Posted by: Dash my lace wigs! at November 09, 2025 04:48 PM (h7ZuX)

82 73 My daughter took us out for my birthday to a Yemeni restaurant this week. I was pretty skeptical, especially when I saw it was in a strip mall, but as so often happens, it was outstanding. The food is sort of a toned down version of Indian, but everything was delicious. For those of you in NoVa, it's called Marib, and is in Springfield.
Posted by: Archimedes at November 09, 2025 04:38 PM (Riz8t)

My late sister had a knack for taking me to the most unusual restaurants in her neck of Baltimore. Most memorable was an Ethiopian place. (insert famine joke here) No utensils. No dishes. Warm, soft, fresh bread-like sheets were placed in front of you. The food you ordered was placed in the center and you tore off some of your bread to grab it. IIRC, there was even a mead-like beverage that I very much enjoyed with the meal..oh, that was served in an actual glass...

Posted by: Joe Kidd at November 09, 2025 04:49 PM (nbLIj)

83 This morning I had Greek yogurt and Triscuits for breakfast.

For supper, it'll probably be turkey gravy and Triscuits, while my wife and son have their fajitas.

Posted by: Bulg at November 09, 2025 04:49 PM (77rzZ)

84 73 My daughter took us out for my birthday to a Yemeni restaurant this week. I was pretty skeptical, especially when I saw it was in a strip mall, but as so often happens, it was outstanding. The food is sort of a toned down version of Indian, but everything was delicious. For those of you in NoVa, it's called Marib, and is in Springfield.

Posted by: Archimedes at November 09, 2025 04:38 PM (Riz8t)

Are they the Indian side that can't live without dairy or the one that can? I'd totally be up for trying that when we get a paycheck again...as of now, we're eating out Vet's Day for the 1st time this month b/c it's free for me and the spouse (thank you generous companies)...

Posted by: Nova Local at November 09, 2025 04:49 PM (tOcjL)

85 moki, that just made my mouth water.

Posted by: Ben Had at November 09, 2025 04:50 PM (zzXla)

86 I made chili yesterday in a stainless steel pot. Got distracted, and didn't realize I was simmering on medium-ish heat, and it burned to the bottom of the pan.

I don't know how to remove it. I think I've ruined my pan.
Posted by: Dash my lace wigs!

Dawn detergent and hot water. Let it soak for a couple of days. Always works for me.

Posted by: Tuna at November 09, 2025 04:51 PM (lJ0H4)

87 FOOD HUMOR
Saw a funny British TV episode last week -- Michael McIntyre's Big Show -- where a woman named Margaret had her homemade frozen foods reheated and served back to her in a restaurant setting. The comedian -- with the cooperation of Margaret's husband and, of course, without Margaret's knowledge -- entered the private home and selected several home-cooked items from Margaret's freezer which he then handed off to a professional chef ... Later on, these same food items were presented to her at a swanky restaurant as if they had been prepared by a famous chef ... I thoroughly enjoyed the originality of the concept, but doubt I would have been as gracious as Margaret about being the object of such a prank.

Posted by: Kathy at November 09, 2025 04:52 PM (zuKcR)

88 I don't know how to remove it. I think I've ruined my pan.
Posted by: Dash my lace wigs! at November 09, 2025 04:48 PM (h7ZuX)

Scrape out what you can, soak hell out of it with some dish detergent, then take the steel wool to it until it all comes off. Takes a lot of elbow grease. You can soak it repeatedly. Dawn seems to work better than anything else.

Posted by: tcn, Pickle Queen in AK at November 09, 2025 04:52 PM (yKmBH)

89 Dawn detergent and hot water. Let it soak for a couple of days. Always works for me.
Posted by: Tuna at November 09, 2025 04:51 PM (lJ0H4)

Thanks. That's the step I'm on right now--I'll try scraping again tomorrow.

Posted by: Dash my lace wigs! at November 09, 2025 04:52 PM (h7ZuX)

90 Posted by: Dash my lace wigs! at November 09, 2025 04:32 PM

Dash, thanks. Ben Had let me know you had an issue with the email. I was going to ping you later. I'll forward that to the RMBS Mom.

Posted by: RedMindBlueState at November 09, 2025 04:52 PM (Wnv9h)

91 74 @70 Tonight is what I call furlough freezer and market finds dinner...
Nova Loco

Am feeling you right now. Still have 10 lbs of dry rice that is getting a real workout right now.

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 04:38 PM (e/Osv)

Thankfully, I have a pretty packed freezer right now (unlike spouse, I thought this might happen so stocked every freezer deal prior), so it's buying the produce deals around b/c those I couldn't stock. It helps I literally walk by Target every day, so now I just stop in daily to add to my produce for the week (especially since Aldi's had no cabbage I was gonna buy, so the cabbage based salad bag today was a win). And the dumplings are cabbage and soy/hoisin based, so win/win for a dinner plan (didn't have to change to Korean flavor, which my spouse thought they were)...

Posted by: Nova Local at November 09, 2025 04:53 PM (tOcjL)

92 Posted by: Joe Kidd at November 09, 2025 04:49 PM (nbLIj)

There was an Ethiopean restaurant in Berkeley that was excellent.

Posted by: CharlieBrown'sDildo at November 09, 2025 04:55 PM (n9ltV)

93 I don't know how to remove it. I think I've ruined my pan.

Try these methods with some elbow grease:
1) A 1:1:1 mixture of coarse salt, baking soda, and white vinegar
2) Barkeep's Friend

Posted by: Archimedes at November 09, 2025 04:58 PM (Riz8t)

94 The NYT not only is an antisemitic marxist media outlet, their recipes are stupidly long and hard: then they taste like crap

Posted by: MacRadDoc at November 09, 2025 05:00 PM (+OjEW)

95 I can't make beefy stews without adding a bottle Guinness.

Posted by: Ben Had at November 09, 2025 05:00 PM (zzXla)

96 Are they the Indian side that can't live without dairy or the one that can?

Some dairy. The place doesn't serve alcohol, so we started with black tea with condensed milk, spiced with cinnamon, cardamom, and bay leaves. Fantastic, and I don't even drink tea.

Posted by: Archimedes at November 09, 2025 05:01 PM (Riz8t)

97 don't know how to remove it. I think I've ruined my pan.

Try reheating the pan with salted water on low until it simmers.

Drain and scrub while the pan is hot.

Posted by: nurse ratched at November 09, 2025 05:01 PM (n4BTz)

98 Dash, I gave the RMBS Mom your email...she had a couple of questions.

Posted by: RedMindBlueState at November 09, 2025 05:01 PM (Wnv9h)

99 Throw the pan out and forget it. You may can clean it but it isn't ever going to cook the same.

Posted by: Ben Had at November 09, 2025 05:03 PM (zzXla)

100 I can't make beefy stews without adding a bottle Guinness.

Posted by: Ben Had at November 09, 2025 05:00 PM (zzXla)

I used red wine in this one, but beer is an excellent base!

I also use beer in my chili.

Posted by: CharlieBrown'sDildo at November 09, 2025 05:04 PM (n9ltV)

101 I don't know how to remove it. I think I've ruined my pan.
Posted by: Dash my lace wigs! at November 09, 2025 04:48 PM

A great way to clean off stuff like that is to throw in a dishwasher tablet and let it soak. That's also how I clean the crappy plastic mesh filters in an over the stove microwave vent fan.

Posted by: RedMindBlueState at November 09, 2025 05:04 PM (Wnv9h)

102 I also use beer in my chili.
Posted by: CharlieBrown'sDildo

Never done that before. Gonna try it.

Posted by: Tuna at November 09, 2025 05:05 PM (lJ0H4)

103 Delicious looking stew up top there, CBD. I love beef stew at any time, but particularly when the cold weather starts to set in. It is practically the definition of a "stick-to-your-ribs" meal.

Posted by: Paco at November 09, 2025 05:05 PM (mADJX)

104 I think I will skip cooking tonight and just have rocky rocket and peanut butter chocolate ice cream for dinner.
A dreadful loss in Miami took away my appetite.

Posted by: Accomack at November 09, 2025 05:07 PM (RBD82)

105 I also use beer in my chili.
Posted by: CharlieBrown'sDildo
---------
Same here. And that stew up top looks damned good.

Posted by: scampydog at November 09, 2025 05:07 PM (2XoYv)

106 Went out and had an alcoholic apple cider and a avocado stuffed with crabmeat and cilantro and tomato after being in church for about four hours.

And OT- thanks to all the folks who prayed for the funeral service for our patriarch and Korean War vet. We had about 150 people there and beautiful vocal, guitar. And cello music.

Posted by: FenelonSpoke at November 09, 2025 05:07 PM (8Cor4)

107 I look at most of the stuff I cook and it almost always has some alcohol in it.

Posted by: Ben Had at November 09, 2025 05:08 PM (zzXla)

108 When I was in the military, you could tell how old it was because one of the guys opened a pack of M&Ms that came in the MRE he was eating, and he won $10,000. In a contest that expired in 1997.

This was in 2010.

Posted by: DudeAbiding at November 09, 2025 05:08 PM (setIA)

109 Made the honey mustard chicken from last weebk's FT with a few mods. (Used bone-in, skin-on thighs crisped up under the broiler after braising in the sauce @ 200 Fahrenheit for six hours.)

Pretty good. Make plenty of extra sauce.

Posted by: RS at November 09, 2025 05:09 PM (SuU/K)

110 also use beer in my chili.

Carrot beer?

Posted by: Commissar of plenty and festive little hats at November 09, 2025 05:09 PM (Sq0YH)

111 I have taken to using rump roast for beef stews.

Posted by: Ben Had at November 09, 2025 05:10 PM (zzXla)

112 Throw the pan out and forget it. You may can clean it but it isn't ever going to cook the same.
Posted by: Ben Had
---------
We have a stainless pot that got burnt. Use it now as the popcorn making pot.

Posted by: scampydog at November 09, 2025 05:11 PM (2XoYv)

113 I also use beer in my chili.
Posted by: CharlieBrown'sDildo

That sounds fantastic.

Posted by: Bulg at November 09, 2025 05:11 PM (77rzZ)

114 Mmm. Crow stew.

Posted by: Jacksonville Jaguars at November 09, 2025 05:12 PM (gKWVE)

115 @100 I also use beer in my chili.
Posted by: CharlieBrown'sDildo at November 09, 2025 05:04 PM (n9ltV)

Beer and dark chocolate are 2 essential ingredients in my chillis!

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 05:12 PM (e/Osv)

116 scampydog, what a pleasure to meet you both. A customer just sent me a picture of the buck he just shot. I am assured of some venison roast.

Posted by: Ben Had at November 09, 2025 05:13 PM (zzXla)

117 I know that many hear hate Cincinnati chili, but my wife made some for supper last night, and it was damn tasty.

Posted by: Bulg at November 09, 2025 05:14 PM (77rzZ)

118 Has the Food Thread had the "dinner" versus "supper" debate yet as to what to call the evening meal?

Posted by: Bulg at November 09, 2025 05:15 PM (77rzZ)

119 scampydog, what a pleasure to meet you both. A customer just sent me a picture of the buck he just shot. I am assured of some venison roast.
Posted by: Ben Had
-----------
We very much enjoyed meeting and spending some time chatting with you! I am sitting in the woods right now. With a heater - cold day. Enjoy your venison!

Posted by: scampydog at November 09, 2025 05:15 PM (2XoYv)

120 118 Has the Food Thread had the "dinner" versus "supper" debate yet as to what to call the evening meal?
Posted by: Bulg

Fifth breakfast?

Posted by: Stormy Daniels at November 09, 2025 05:16 PM (gKWVE)

121 117 I know that many hear hate Cincinnati chili, but my wife made some for supper last night, and it was damn tasty.
Posted by: Bulg at November 09, 2025 05:14 PM (77rzZ)

Nope, nope, nope, nope, NOPE!
There is NO reason for cinnamon to be in chilli!
And this is from growing up in SE Indiana!

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 05:16 PM (e/Osv)

122 Posted by: Bulg at November 09, 2025 05:14 PM (77rzZ)

Cincinnati chili is great on spaghetti and for chili dogs IMHO.

Posted by: RS at November 09, 2025 05:16 PM (SuU/K)

123 117 I know that many hear hate Cincinnati chili, but my wife made some for supper last night, and it was damn tasty.

Posted by: Bulg at November 09, 2025 05:14 PM (77rzZ)

Did she make real Cincinnati chili (aka meat boiled with beef grease and water left in) or did she brown her meat and just season it like Cincy chili. One ways is way better than the other...

Posted by: Nova Local at November 09, 2025 05:17 PM (tOcjL)

124 I use the Joy of Cooking cook book.

I used to have the 75th anniversary version. A few years ago I realized that I never used it except for looking up conversions and such, so I moved it from my cookbook shelf to my reference shelf.

Then, at a San Diego bookstore’s remodeling sale I ran across the 1946 edition. This is (as will not surprise people here) much more to my taste. I’ve made the potato chip cheese dip; I use the pecan dressing on potato salads; and the chocolate peanut clusters are also good.

But also I’ve made the rum collins and the Benedictine cocktail. The 75th anniversary edition had none of these drinks. Its beverage section did have lots of ways of making herbal tea and fruit juices. That is not a worthwhile trade.

Posted by: Stephen Price Blair at November 09, 2025 05:18 PM (EXyHK)

125 Nope, nope, nope, nope, NOPE!
There is NO reason for cinnamon to be in chilli!
And this is from growing up in SE Indiana!

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 05:16 PM (e/Osv)

It's all about what else you're adding to your chili. There's no place for it in a Texas chili...

Posted by: Nova Local at November 09, 2025 05:20 PM (tOcjL)

126 Ceylon cinnamon adds a savory sweetness to brown sauce dishes. Wife uses it in her brown stews.

Posted by: Accomack at November 09, 2025 05:20 PM (4qMiv)

127 I don't know how to remove it. I think I've ruined my pan.
Posted by: Dash my lace wigs! at November 09, 2025 04:48 PM

Add about 1/2 cup of baking soda to enough water to cover the crust by an inch or so. Put that on the stovetop and let it just start to simmer. Turn off the stove.

TURN OFF THE STOVE!!

Then add about 1/4 cup of Dawn, cover, and let sit overnight. Next day, scrub with one of those copper scrunchy things. Drain, and rinse with hot water. Use a Brillo pad on any remaining crud..

Posted by: Joe Kidd at November 09, 2025 05:21 PM (nbLIj)

128 Did she make real Cincinnati chili (aka meat boiled with beef grease and water left in) or did she brown her meat and just season it like Cincy chili. One ways is way better than the other...
Posted by: Nova Local

I don't know. I am pretty ignorant when it comes to cooking. If it involves anything more than boiling or frying, it's way above my paygrade.

Posted by: Bulg at November 09, 2025 05:21 PM (77rzZ)

129 Wife also burns the bottom layer of rice and beans for a smokey flavor. We fight over the crust.

Posted by: Accomack at November 09, 2025 05:22 PM (4qMiv)

130 126 Ceylon cinnamon adds a savory sweetness to brown sauce dishes. Wife uses it in her brown stews.
Posted by: Accomack at November 09, 2025 05:20 PM (4qMiv)

I would probably not like it in a savory dish, because, as we all know, I eat like a toddler. But in sweet things, I love Ceylon cinnamon. It definitely tastes different than regular cinnamon, which I think is usually Vietnamese.

Posted by: Dash my lace wigs! at November 09, 2025 05:23 PM (h7ZuX)

131 I put dark unsweetened cocoa powder and fish sauce in my chili.

Ground pork and beef.

Yes, black beans.

Posted by: nurse ratched at November 09, 2025 05:23 PM (ZzUF8)

132 Frying burgers inside tonight. Too windy to cook outside. Got the cast iron skillet, bacon grease and splatter guard standing by.

Posted by: olddog in mo at November 09, 2025 05:23 PM (bQ4nt)

133 Beer and dark chocolate are 2 essential ingredients in my chillis!

Posted by: Shy Lurking Voter at November 09, 2025 05:12 PM (e/Osv)

Oh yes. Chocolate is a great addition to chili.

Posted by: CharlieBrown'sDildo at November 09, 2025 05:24 PM (n9ltV)

134 OT (Sorry, CBD):

JJ Sefton, if you're lurking here, I sent you a couple of geeky history/science stories tonight for possible inclusion in the Morning Report.

Sorry, again, CBD.

Posted by: Bulg at November 09, 2025 05:24 PM (77rzZ)

135 77 ... "I just finished a batch of Persian rice and beans that my kids "meal prep" and take to school to avoid the food court prices."

Moki,
This sounds like a variation of my Lebanese grandmother's recipe. We called it Nana rice. Thin pasta is browned in butter and cooked with the rice. Add pine nuts (they were affordable then, make it almonds or pistachios today), and dried herbs. Very cheap and simple. Usually served as a side with a burger, hummus, and Greek style black olives. It's one of the recipes she shared with the grandkids.

Posted by: JTB at November 09, 2025 05:24 PM (yTvNw)

136 Zatarains makes a very good red beans and rice starter kit. I also found a commercial lamb/beef gyro meat. Great seasoning.

Posted by: Ben Had at November 09, 2025 05:26 PM (zzXla)

137 Wife also burns the bottom layer of rice and beans for a smokey flavor. We fight over the crust.

Posted by: Accomack at November 09, 2025 05:22 PM (4qMiv)

That's the best part of Paella! It's called "socarrat," and is delicious! But the Paella pan must be shaken a bit, and sometimes stirred to get the best socarrat.

Lots of people don't know that...

Posted by: CharlieBrown'sDildo at November 09, 2025 05:26 PM (n9ltV)

138 *pops popcorn *

Posted by: nurse ratched at November 09, 2025 05:27 PM (mT+6a)

139 Oh yes. Chocolate is a great addition to chili.

?! This is a new one on me. Are we talking like a square of baker's chocolate or what? Is cocoa powder OK? I've been using Kent Rollin's chili recipe with good results.

Posted by: Oddbob at November 09, 2025 05:27 PM (rZ6Ue)

140 * takes Pete Bog's side in the paella wars*

Posted by: Ben Had at November 09, 2025 05:28 PM (zzXla)

141
I don't know how to remove it. I think I've ruined my pan.
Posted by: Dash my lace wigs! at November 09, 2025 04:48 PM (h7ZuX)
---------

It's not ruined! Start with what others have said. If stuff remains, sprinkle a heavy layer of baking soda with enough water to cover and boil. Some stuff will flake up and you can scrape with a wooden spoon while it is boiling to get more up.

If any remains after that, dry the pot, pour in enough hydrogen peroxide to cover the burnt stuff, and boil. Scrape with wooden spoon if needed.

I have gotten every kind of mess off with this method. Good luck!

Posted by: bluebell at November 09, 2025 05:28 PM (79pEw)

142 Apologize for being late, but church. I just looked at your one remaining mug in previous thread and it reminded me of my U.S.N. glass coffee cup. They were made with no handle so they could stack, and so thick it kept coffee hot so you had time to smoke a Camel. I have one left in the cupboard but it's retired, 'brought' home by my Uncle James, a Korean War GM3.

Posted by: Eromero at November 09, 2025 05:29 PM (LHPAg)

143 I'm with you, Ben Had. I always use Guinness in my beef stew unless I'm out and then I use Shiner Bock.

I've "followed" the same recipe for years but recently decided that I've made so many modifications that I might as well transcribe that as my actual recipe and save it.

Posted by: Art Rondelet of Malmsey at November 09, 2025 05:29 PM (FEVMW)

144 Are we talking like a square of baker's chocolate or what? Is cocoa powder OK?

Posted by: Oddbob at November 09, 2025 05:27 PM (rZ6Ue)

I have never used cocoa powder. I just toss a couple of small pieces of dark chocolate into the pot. Maybe a third of a bar?

But I don't see why cocoa powder wouldn't work.

Posted by: CharlieBrown'sDildo at November 09, 2025 05:29 PM (n9ltV)

145 Is cocoa powder OK?

Cocoa powder is the way I do it. It makes for a very rich chili with a lot more flavor—but not of chocolate. Not sure how to describe the difference, but the first time I made it it was a revelation.

Posted by: Stephen Price Blair at November 09, 2025 05:29 PM (EXyHK)

146 Wife just leaves it, no stirring.
Edgecomb Potters makes a large coffee mug, about 16oz., that is wider on the bottom than the top so you can put it on the couch and it won’t tip over.

Posted by: Accomack at November 09, 2025 05:30 PM (RBD82)

147 I have gotten every kind of mess off with this method. Good luck!

Posted by: bluebell at November 09, 2025 05:28 PM (79pEw)

You were the one who got rid of Biden?

Posted by: CharlieBrown'sDildo at November 09, 2025 05:30 PM (n9ltV)

148 The only place I'm putting chocolate and chili together is in a cake !

Posted by: Ben Had at November 09, 2025 05:31 PM (zzXla)

149 OK, guys. I'm gonna try it the next time I make chili. If I fail, I'll have to repent to Kent Rollins.

Posted by: Oddbob at November 09, 2025 05:32 PM (rZ6Ue)

150 Question: Does the ham get thermostabilized before or after you kill it?

I don't want to do this wrong.

Posted by: Cicero (@cicero43) at November 09, 2025 05:33 PM (0RiMX)

151 Thanks for all the burnt pot suggestions. I'm going to apply a past of Barkeeper's Friend, then let that soak this week while I'm at Mom's, and see if it cleans up next weekend. Bookmarking all of this for later reference.

Posted by: Dash my lace wigs! at November 09, 2025 05:33 PM (h7ZuX)

152 and don't forget the Horde's own cookbook! fulla good stuff!

Posted by: sock_rat_eez at November 09, 2025 05:34 PM (kHop/)

153 Oh yes. Chocolate is a great addition to chili.
Posted by: CharlieBrown'sDildo at November 09, 2025 05:24 PM

Absolutely. I have a nice cocoa and chilies spice mix that goes really well on steak.

Posted by: RedMindBlueState at November 09, 2025 05:34 PM (Wnv9h)

154 You were the one who got rid of Biden?
Posted by: CharlieBrown'sDildo at November 09, 2025 05:30 PM (n9ltV)
----------

I wish I had that kind of power. I have a list.

Posted by: bluebell at November 09, 2025 05:34 PM (79pEw)

155 and don't forget the Horde's own cookbook! fulla good stuff!
Posted by: sock_rat_eez at November 09, 2025 05:34 PM (kHop/)
----------

^^^^^^ What he said!!😄

Posted by: bluebell at November 09, 2025 05:36 PM (79pEw)

156 why did I bother with a recipe in the first place?

reminder list

Posted by: DaveA at November 09, 2025 05:37 PM (FhXTo)

157 Putting dark chocolate in chili makes it more akin to mole, a traditional Mexican sauce.

Posted by: Art Rondelet of Malmsey at November 09, 2025 05:37 PM (FEVMW)

158 CBD's opening post is spot on. The time for good stews is when the weather cools (or might). Change the written recipe as needed and let the taste of the real ingredients come through and not get lost in some goo. Good herbs, used properly, really add and don't cost much per serving. It's worth it to get the best.

And don't forget the sourdough bread.

Posted by: JTB at November 09, 2025 05:38 PM (yTvNw)

159 Any tips on making tamales? I want to try my hand at this.

Posted by: Ben Had at November 09, 2025 05:39 PM (zzXla)

160 I have taken to using rump roast for beef stews.
Posted by: Ben Had at November 09, 2025 05:10 PM (zzXla)

I get the cheapest roasts with the oddest names (cross shoulder cut? Huh?) and chop them into stew meat. Compared to a packet of pre-cut stew meat, its saves me a few dollars per pound.

Posted by: Idaho Spudboy at November 09, 2025 05:39 PM (GjEvj)

161 Sunday sauce has been run through the blender. Meat has been added for the final simmer. Another 30 minutes and I'll check the seasonings...

Posted by: Joe Kidd at November 09, 2025 05:40 PM (nbLIj)

162 I'm going to apply a past of Barkeeper's Friend, then let that soak this week while I'm at Mom's, and see if it cleans up next weekend. Bookmarking all of this for later reference.
Posted by: Dash my lace wigs! at November 09, 2025 05:33 PM (h7ZuX)

I would not leave an application of Barkeeper's Friend on a surface for more than half an hour. You risk pitting or staining.

Posted by: Emmie at November 09, 2025 05:41 PM (FMtrg)

163 and don't forget the Horde's own cookbook! fulla good stuff!
Posted by: sock_rat_eez at November 09, 2025 05:34 PM (kHop/)
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^^^^^^ What he said!!😄
Posted by: bluebell
---
It's open on my counter right now, to your (bluebell's) peanut butter chocolate chip cookies. I make those all the time. Everybody loves them!

Posted by: screaming in digital at November 09, 2025 05:42 PM (rhIXr)

164 We've had beans some sort every day for a week. Beans. Good for you.

Posted by: Eromero at November 09, 2025 05:42 PM (LHPAg)

165 I have about half a bottle of apple cider vinegar that expired in 2005. Still good. I use it only in coleslaw and just a couple of tablespoons then. A bottle of vinegar lasts a long time.

Posted by: huerfano at November 09, 2025 05:42 PM (98kQX)

166 That MRE Escalloped Potatoes with Ham is from the late 80s to early 90s (at a LOT of those during Desert Shield). Technically they're 'shelf stable' for 5 years. Based on experience, they're shelf stable for about 5 days. Kids today are spoiled with MREs with approximately 30~50 different menus. Back in the day there were 12. Every box had the exact same meals packed in the exact same order. 8 months of the SAME DAMN THING TWICE A DAY!!! Sorry, my PTSD was triggered

Posted by: Stacy0311 at November 09, 2025 05:44 PM (4Np/i)

167 Instructions on Bar Keepers Friend say to rinse thoroughly within one minute of application.

Posted by: Emmie at November 09, 2025 05:46 PM (FMtrg)

168 I think a safe million dollar bet would be no 1880s Cowboy put chocolate in his chili

Posted by: Skip at November 09, 2025 05:47 PM (+qU29)

169 To be honest around this time each year I put in my order for a couple hundred tamales from the fiesta part of town here and freeze them. Making them would be way too time consuming for me.

Posted by: NCKate at November 09, 2025 05:47 PM (uQzkA)

170 168 I think a safe million dollar bet would be no 1880s Cowboy put chocolate in his chili

Posted by: Skip at November 09, 2025 05:47 PM (+qU29)

Probably got the same earthiness from dirt on the spoon or wind-blown dirt out on the range...

Posted by: Nova Local at November 09, 2025 05:48 PM (tOcjL)

171 I'm planning to make a pot of chili to the Kent Rollins recipe which has always worked. Never thought of adding dark chocolate but it might add another layer of flavor.

Making chili, tomato based soups, and stews is why I love my non-Chinese enameled dutch ovens and skillet. I'm using vinegars more often as well and don't want to mess up the seasoning on the bare cast iron cookware.

Posted by: JTB at November 09, 2025 05:48 PM (yTvNw)

172 139 Oh yes. Chocolate is a great addition to chili.

?! This is a new one on me. Are we talking like a square of baker's chocolate or what? Is cocoa powder OK? I've been using Kent Rollin's chili recipe with good results.
Posted by: Oddbob at November 09, 2025 05:27 PM (rZ6Ue)

I'll typically go with a Ghiardelii 72% bar, but a Hershey's Dark chocolate works just as well. Start off with just a few chunks, and add more to taste.

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 05:49 PM (e/Osv)

173 It can be scotch time while waiting for oven to get to temperature

Posted by: Skip at November 09, 2025 05:49 PM (+qU29)

174 t's open on my counter right now, to your (bluebell's) peanut butter chocolate chip cookies. I make those all the time. Everybody loves them!
Posted by: screaming in digital at November 09, 2025 05:42 PM (rhIXr)
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Aw, I love that! Thank you for telling me!

Posted by: bluebell at November 09, 2025 05:49 PM (79pEw)

175 Honey lasts pretty much forever, and unrefrigerated. It's something about the water in it not being available to bacteria.

No water, no bugs.

Posted by: Cicero (@cicero43) at November 09, 2025 05:49 PM (0RiMX)

176 Rain. Cold weather inbound this week. Braised short ribs and polenta will have to happen later this week.

Posted by: RedMindBlueState at November 09, 2025 05:52 PM (Wnv9h)

177 166 That MRE Escalloped Potatoes with Ham is from the late 80s to early 90s (at a LOT of those during Desert Shield). Technically they're 'shelf stable' for 5 years. Based on experience, they're shelf stable for about 5 days. Kids today are spoiled with MREs with approximately 30~50 different menus. Back in the day there were 12. Every box had the exact same meals packed in the exact same order. 8 months of the SAME DAMN THING TWICE A DAY!!! Sorry, my PTSD was triggered
Posted by: Stacy0311 at November 09, 2025 05:44 PM (4Np/i)

The BIGGEST add was when they finally put the mini Tabasco bottles in them. No longer had to carry your own bottle!

-SLV

Posted by: Shy Lurking Voter at November 09, 2025 05:53 PM (e/Osv)

178 Church Thanksgiving potluck today, so we ate quite well. The turkey was well-prepared and not dry. Somebody knew what they were doing.

Posted by: Emmie at November 09, 2025 05:53 PM (FMtrg)

179 Damn good polenta in Corsicana.

Chicken stock, a ton of butter. Baked. Super yummy.

Posted by: nurse ratched at November 09, 2025 05:54 PM (mT+6a)

180 Nope, nope, nope, nope, NOPE!
There is NO reason for cinnamon to be in chilli!
And this is from growing up in SE Indiana!

-SLV
Posted by: Shy Lurking Voter at November 09, 2025 05:16 PM (e/Osv)
_________________________

Heh...I'm with you. I got dragged into some Skyline Chili place in a Cincinnati strip mall once (which was more than enough). First, you need an exploration team to find the actually chili under a cloud of cheese, and just above a wad of spaghetti noodles. When I actually did find it, I can only describe the favor as something approaching a savory Christmas candle.

Posted by: Orson at November 09, 2025 05:56 PM (dIske)

181 That sounds wonderful, Emmie. I love a good Thanksgiving meal, and it doesn't have to be on Thanksgiving to be enjoyed.

Posted by: bluebell at November 09, 2025 05:56 PM (79pEw)

182 Went to a tamale-making class once. It was a lot of work and it would take us forever to eat them all. I just order from friend of a friend with an abuela that makes them.

Posted by: BarelyScaryMary at November 09, 2025 05:56 PM (OUqBw)

183 Any tips on making tamales? I want to try my hand at this.

Posted by: Ben Had at November 09, 2025 05:39 PM (zzXla)

You need a Mexican grandmother to make them for you.

Posted by: CharlieBrown'sDildo at November 09, 2025 05:58 PM (n9ltV)

184 Damn good polenta in Corsicana.

Chicken stock, a ton of butter. Baked. Super yummy.
Posted by: nurse ratched at November 09, 2025 05:54 PM

You would have loved the polenta I had last weekend at a local inn. Very cheesy. Very rich. Went beautifully with braised short ribs and a red wine sauce.

Posted by: RedMindBlueState at November 09, 2025 05:58 PM (Wnv9h)

185 Making chicken stock in the insta pot now.

Will then sauté leeks, onion, carrot, celery until
Soft. Add mushrooms.

Then kale. Let soften. Add chicken stock.

Serve over rice. Or barley. Add some
Shredded chicken if you want. Will cure what ails
You.

Posted by: nurse ratched at November 09, 2025 05:59 PM (mT+6a)

186 I love a good Thanksgiving meal, and it doesn't have to be on Thanksgiving to be enjoyed.
Posted by: bluebell at November 09, 2025 05:56 PM (79pEw)

And the company was delightful! It's a very sweet church.

Posted by: Emmie at November 09, 2025 06:00 PM (FMtrg)

187 Thanks for the food thread CBD always loved the Eintopf the casserole, the stew, stir-fry.

Posted by: San Franpsycho at November 09, 2025 06:00 PM (A0sqA)

188 You would have loved the polenta I had last weekend at a local inn. Very cheesy. Very rich. Went beautifully with braised short ribs and a red wine sauce.
Posted by: RedMindBlueState

Oh man. Sounds wonderful.

Posted by: nurse ratched at November 09, 2025 06:01 PM (mT+6a)

189 Tonight is chicken pizzaiola with rotelle.

Posted by: San Franpsycho at November 09, 2025 06:02 PM (A0sqA)

190 After gnocchi and ravioli how much worse are tamales?

Posted by: Ben Had at November 09, 2025 06:03 PM (zzXla)

191 Okay, so dinner was a huge win. Apparently, the pork topping I made was a winner on the cabbage jalapeno salad as much as the dumplings...in fact, my spouse and son sorta mixed all 3 and declared it amazing.

One big win - when you dump a seasoned pork and green onion on top of a pan of dumplings and serve, no one notices if any of the dumplings ripped...in fact, it's like the whole thing (with the salad) became an inside out dumpling still with insides.

Maybe I'll do this again - it's nice stretching an HMart dumpling bag to feed 6 by just adding a 1lb of cheap ground pork, some green onion, and some seasoning. Easy to serve and scoop, too...

Posted by: Nova Local at November 09, 2025 06:04 PM (tOcjL)

192 RMBS, which cheese do you put in your polenta?

Posted by: Ben Had at November 09, 2025 06:05 PM (zzXla)

193 Here's a restaurant recommendation for Arkansans:

The Buttered Buscuit; six locations in Arkansas. Really good homemade breakfast/lunch fare.

Posted by: Emmie at November 09, 2025 06:07 PM (FMtrg)

194 Oh man. Sounds wonderful.

Posted by: nurse ratched at November 09, 2025 06:01 PM

It was. That place has become a regular post-theater dinner spot.

Posted by: RedMindBlueState at November 09, 2025 06:09 PM (Wnv9h)

195 191 Okay, so dinner was a huge win.
Posted by: Nova Local at November 09, 2025 06:04 PM (tOcjL)

Yay! It's nice to have a culinary triumph in which to bask. Great meals are memorable.

Posted by: Emmie at November 09, 2025 06:09 PM (FMtrg)

196 November 09, 2025 04:49 PM (77rzZ)

84 73 My daughter took us out for my birthday to a Yemeni restaurant this week. I was pretty skeptical, especially when I saw it was in a strip mall, but as so often happens, it was outstanding. The food is sort of a toned down version of Indian, but everything was delicious. For those of you in NoVa, it's called Marib, and is in Springfield.

Posted by: Archimedes at November 09, 2025 04:38 PM (Riz8t)

A while back I went to an Ethiopian restaurant in Dallas. Interesting, not bad but I see no reason to go back. Huge pieces of flan as I recall. And it seemed like every taxi driver in Dallas ate his lunch there.

Posted by: Tom Servo at November 09, 2025 06:10 PM (eQmnE)

197 RMBS, which cheese do you put in your polenta?
Posted by: Ben Had at November 09, 2025 06:05 PM

Usually a good Parm, but I do like a good blue cheese as well.

Posted by: RedMindBlueState at November 09, 2025 06:10 PM (Wnv9h)

198 You would have loved the polenta I had last weekend at a local inn. Very cheesy. Very rich. Went beautifully with braised short ribs and a red wine sauce.

Posted by: RedMindBlueState at November 09, 2025 05:58 PM (Wnv9h)

I love that combination.

Although recently I have been making short ribs in Sous Vide, then finishing them on the grill.

Posted by: CharlieBrown'sDildo at November 09, 2025 06:10 PM (n9ltV)

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