Food Thread: Pork Pie... Hat Or Food? You Be The Judge.

A plain old pork pie. It's on most pub menus, and for whatever deeply disturbed and perverse reason, they serve them cold. We have all read passages in Dickens or other 19th century writers in which the protagonist grabs a pork pie and shoves it in his coat pocket before rushing out the door to do whatever they did in 1843.

But it's 2025, and I want my pie nice and hot, or at least warm so that the fat in the crust isn't congealed.

To be fair, it was pleasant, and the cask ale I drank with it was delicious. That dish of stuff is some sort of chutney, which was weird, but it wasn't bad!

But still, how backward and archaic do we have to be in the interest of authenticity?

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I'm not sure whether to laugh at the absurdity of this story, or take it seriously and point out that 3D printers aren't designed to make biological matter, and even if they were, why would you use a printer when the raw material is right there in the tank?

Campbell's says it doesn't use '3D-printed chicken', fires exec who allegedly made shocking remarks

Campbell's says that its soup is made with real meat — not "3D-printed chicken" — and said it has fired an executive who allegedly made the explosive claims in a bombshell recording that trashed the company's products and customers.
Campbell's VP Martin Bally was caught describing the soup as "bioengineered meat" and saying, "I don't wanna eat a piece of chicken that came from a 3D printer", according to a suit a former employee filed last week in Michigan.

But the larger issue of so-called "lab-grown meat" being used in processed food is a non-starter. So what? As long as they reveal the origin of the "meat" on the label, if that's what people want to spend their money on, whose business is it to disturb that transaction?
******

That's from "scampydog," who has decided that his function on this planet is to plague me with photos of beautiful sourdough bread that his SiL makes.

My sourdough is tasty, but it is usually a bit lacking in the looks department.

******
I was on a flight yesterday, and the second meal (yes, it was a long flight!) was a choice of some insipid and boring sounding crap, and vegetarian Biryani. What the hell...why not? And it was pretty damned tasty, even taking into account the boredom factor of flying which makes even the most mundane events a wonderful thing. Biryani is just flavored rice with whatever stuff you want to put in. But the spicing tends to be vibrant and different in comparison to most things we eat in America, and it was a nice change from steam-table chicken and dried out "steak." Here's an easy version of Chicken Biryani from "The Spruce Eats," which is a solid website and one that I have linked many times.
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Long-time commenter, stabbing weapon enthusiast, and denizen of many of Virginia's toughest houses of corrections, Bluebell has refused to come to my house and make pie crusts. So I am left with the thoroughly depressing alternative, which is crappy commercial ones. They aren't quite big enough, the edges always crack, and they just aren't buttery enough. I suspect they use other, cheaper fats, and that rarely works.

SEE?

On the other hand, the filling leaked out of that (and the other one on the other side) and toasted and caramelized on the baking sheet.

Yes, that stuff was delicious! Like caramel candy with the bonus of crispy pecans. Amazing stuff, and something that I might try to make next year!

******

Speaking of baking...how do you people get the last bit of thick syrup out of the container? Man oh man! That stuff is thick! I warmed the container in hot water to make the syrup less viscous, and that worked ...okay, but if there is a better way, I am all ears! Of course I could have opened another bottle of the stuff, but remember, I am a cheap bastard!

******

[Hat Tip: Weasel]

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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? I hope so, because It's in the ground (actually, a large pot), and it had better work this time!

Send all of your extra antelope to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! 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 December 07, 2025 04:01 PM (Ia/+0)

2 You don't get enough corn syrup in everything you eat you have to put it into food yourself?

Posted by: Skip at December 07, 2025 04:02 PM (Ia/+0)

3 I hear they love faggots over there...

https://youtu.be/1rR-wqxRjIg

Posted by: jim (in Kalifornia) at December 07, 2025 04:05 PM (ynpvh)

4 There is no way I'm eating anything prepared by that guy with bare pits, facial hair, and flab.

Posted by: Archimedes at December 07, 2025 04:06 PM (Riz8t)

5 Me, just making fast food at home tonight

Posted by: Skip at December 07, 2025 04:06 PM (Ia/+0)

6 This image needs background muzik … I therefore suggest modestly that consideration be given Jeff Beck's version of 'Goodbye, Pork Pie Hat' …

Posted by: Dr_No at December 07, 2025 04:07 PM (ayRl+)

7 Rumor has it that the Bourbon Bubble is bursting.

I'm still waiting for Scotch prices to go down. I suspect they never will, so this is just a sector by sector increase in liquor prices.

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

8 Good afternoon, horde!

I like pie. I would eat pork pie. But, like you, I would want it hot.

And I only make pie crust with butter. Crisco shannot touch my lips.

Posted by: Dash my lace wigs! at December 07, 2025 04:08 PM (h7ZuX)

9 Campbell's says that its soup is made with real meat — not "3D-printed chicken" — and said it has fired an executive who allegedly made the explosive claims in a bombshell recording that trashed the company's products and customers.

Big whoop. Is there anyone on the face of planet Earth that thought Campbell's soups represented haute cuisine?

Posted by: Archimedes at December 07, 2025 04:09 PM (Riz8t)

10 I guess lard for pie crust would be fine. It's not something I keep around, though.

Posted by: Dash my lace wigs! at December 07, 2025 04:10 PM (h7ZuX)

11 10 I guess lard for pie crust would be fine. It's not something I keep around, though.

Posted by: Dash my lace wigs! at December 07, 2025 04:10 PM (h7ZuX)

Would bacon grease work? I have that around...

Posted by: jim (in Kalifornia) at December 07, 2025 04:11 PM (ynpvh)

12 Warm beer and cold pork pie. Unserious people.

Hey CBD, there's a new restaurant coming to town. Italian seafood with an oyster bar.

Posted by: JackStraw at December 07, 2025 04:11 PM (viF8m)

13 Would bacon grease work? I have that around...
Posted by: jim (in Kalifornia) at December 07, 2025 04:11 PM (ynpvh)

For a meat pie, sure! I wouldn't want it for a sweet pie, but some would.

Posted by: Dash my lace wigs! at December 07, 2025 04:12 PM (h7ZuX)

14 It seems that every time I quit drinking bourbon, the price goes down.

I didn't realize that my consumption was that big to affect the market.

Posted by: no one at December 07, 2025 04:12 PM (W7XSX)

15 When the Scots let the Muslims take over might kill the Scotch market.

Posted by: Skip at December 07, 2025 04:12 PM (Ia/+0)

16 >>>A plain old pork pie.

Yum. I would be tempted to pick it up with my fingers. They probably wouldn't kick me out.

Posted by: m at December 07, 2025 04:13 PM (RuTUS)

17 Why is the guy using 2% fat milk for his gravy?...He's already put in a half stick of butter...

Posted by: jim (in Kalifornia) at December 07, 2025 04:14 PM (ynpvh)

18 Can't answer ya on the pork pie but before too long, I intend to give John Kirkwood's recipe for Steak & Ale Winter Pie. Recipe found here:

https://youtu.be/sliRgE2kJFA

It does need a dedicated tart or pie tin of a particular height to pull off easily but I'm going to rough it the first time around to see if dedicated hardware is going to be worth it in the long haul.

Posted by: Additional Blond Agent, STEM Guy at December 07, 2025 04:14 PM (/HDaX)

19 How to get the last dregs of corn syrup out of the bottle? Ok, listen closely. I'm only going to say this once.

USE HONEY YOU HEATHEN!!!! It's better for you.

(Now, you're probably thinking that now you have the problem of getting the last dregs of the honey out of the container. No problem. It costs more, so you are likely better motivated to use every drop. It's all psychological....

)

Posted by: Orson at December 07, 2025 04:15 PM (dIske)

20 "Rumor has it that the Bourbon Bubble is bursting."

Or maybe the same pretentious idiots, who ran up premium cigar prices as well, have found some other item to display their conspicuous consumption with.

Me, I'm just waiting for my favorite mid-shelf bourbon to be packaged in 3 liter bottles, to drive the cost per ounce down.

And for those distressed by whiskey in 3 liter bottles, a bottle of whiskey isn't like a bottle of beer. Once opened, you are not required to finish it in one sitting.

Posted by: Idaho Spudboy at December 07, 2025 04:15 PM (4mmkh)

21 And for those distressed by whiskey in 3 liter bottles, a bottle of whiskey isn't like a bottle of beer. Once opened, you are not required to finish it in one sitting.

Which is not to say you CAN'T finish it in one sitting.

Posted by: Archimedes at December 07, 2025 04:17 PM (Riz8t)

22 And for those distressed by whiskey in 3 liter bottles, a bottle of whiskey isn't like a bottle of beer. Once opened, you are not required to finish it in one sitting.
----

But that big bottle makes it easy to just keep pouring....

Posted by: clarence at December 07, 2025 04:20 PM (rV7ei)

23 >>>Long-time commenter, stabbing weapon enthusiast, and denizen of many of Virginia's toughest houses of corrections

vmom? bluebell?

Posted by: m at December 07, 2025 04:20 PM (RuTUS)

24 And for those distressed by whiskey in 3 liter bottles, a bottle of whiskey isn't like a bottle of beer. Once opened, you are not required to finish it in one sitting.

Which is not to say you CAN'T finish it in one sitting.
Posted by: Archimedes at December 07, 2025 04:17 PM (Riz8t)
***

*stops pouring another glass*

Well, damn it. Which is it?

Posted by: Diogenes at December 07, 2025 04:20 PM (2WIwB)

25 19 How to get the last dregs of corn syrup out of the bottle? Ok, listen closely. I'm only going to say this once.

USE HONEY YOU HEATHEN!!!! It's better for you.

(Now, you're probably thinking that now you have the problem of getting the last dregs of the honey out of the container. No problem. It costs more, so you are likely better motivated to use every drop. It's all psychological.... )

Posted by: Orson at December 07, 2025 04:15 PM (dIske)

Maple Syrup.

Posted by: jim (in Kalifornia) at December 07, 2025 04:20 PM (ynpvh)

26 I ordered some Kona beans online and tried the 1st pot this morning. I was underwhelmed. Had a sort of fruity aftertaste. I was expecting something more earthy and smoky.

IMO YMMV

Posted by: Don Black at December 07, 2025 04:21 PM (ZxPkt)

27 15 When the Scots let the Muslims take over might kill the Scotch market.

Posted by: Skip at December 07, 2025 04:12 PM (Ia/+0)

No, Muzzies have no problem selling Scots. Slavery is A-Okay with them.

Posted by: jim (in Kalifornia) at December 07, 2025 04:22 PM (ynpvh)

28 26 I ordered some Kona beans online and tried the 1st pot this morning. I was underwhelmed. Had a sort of fruity aftertaste. I was expecting something more earthy and smoky.

IMO YMMV

Posted by: Don Black at December 07, 2025 04:21 PM (ZxPkt)

They make TERRIBLE refried beans.

Posted by: jim (in Kalifornia) at December 07, 2025 04:22 PM (ynpvh)

29 In Austin last week and daughter took me to the Central Market.
OMG!!!
The bakery was amazing. Didn't want to leave.

Posted by: Diogenes at December 07, 2025 04:22 PM (2WIwB)

30 Shug Jordan frequently wore a pork pie hat.
I always liked how it looked on him.

https://tinyurl.com/57hepy5h

War Eagle.

Posted by: Quarter Twenty at December 07, 2025 04:24 PM (XQo4F)

31 Bluebell was kind enough to share her ginger cookie recipe with us. Made it yesterday. Holy moly! This stuff is great! We didn't roll them out too thin so they were softer than a hard ginger snap. The instructions included how to hang them as Christmas tree decorations (and, yes, they are still edible after the tree comes down). Delicious by themselves but dunked in coffee they become food for the gods. These are not overly sweet but hugely flavorful.

Learned a few things in the process. I've creamed butter and sugar together before but the recipe calls for bringing them to a boil. I was amazed at how quickly the ingredients liquified. I was pleased by how well the dough worked with cookie cutters. The shapes came out with clean edges. I should get those silicone rings that fit on the rolling pin to make rolling out the dough to a predictable thickness.

I wouldn't hesitate to give some as gifts. They are that good. Many, many thanks to bluebell for the recipe.

Posted by: JTB at December 07, 2025 04:24 PM (yTvNw)

32 It does need a dedicated tart or pie tin of a particular height to pull off easily but I'm going to rough it the first time around to see if dedicated hardware is going to be worth it in the long haul.
Posted by: Additional Blond Agent, STEM Guy at December 07, 2025 04:14 PM (/HDaX)

a round cake pan might work

Posted by: Kindltot at December 07, 2025 04:25 PM (rbvCR)

33 BTW, anyone with some rudimentary carpentry skills can design an insert for their kitchen cabinets that stores bottles holding liquids of high viscosity upside down. You can do the same for condiments in your fridge.

It's really convenient, and actually helps with storage space and organization. You just have to ignore your friends who call you anal retentive and thrifty.

Posted by: Orson at December 07, 2025 04:26 PM (dIske)

34 33 BTW, anyone with some rudimentary carpentry skills can design an insert for their kitchen cabinets that stores bottles holding liquids of high viscosity upside down. You can do the same for condiments in your fridge.

It's really convenient, and actually helps with storage space and organization. You just have to ignore your friends who call you anal retentive and thrifty.

Posted by: Orson at December 07, 2025 04:26 PM (dIske)

So something ACE shouldn't try at home...

Posted by: jim (in Kalifornia) at December 07, 2025 04:29 PM (ynpvh)

35 31 Bluebell was kind enough to share her ginger cookie recipe with us. Made it yesterday. Holy moly! This stuff is great!
Posted by: JTB at December 07, 2025 04:24 PM (yTvNw)

Mmm, I think I missed that. Is it in the Deplorable Gourmet, perchance? I like ginger cookies.

Posted by: Dash my lace wigs! at December 07, 2025 04:30 PM (h7ZuX)

36 @ 33 BTW, anyone with some rudimentary carpentry skills can design an insert for their kitchen cabinets that stores bottles holding liquids of high viscosity upside down. You can do the same for condiments in your fridge.

It's really convenient, and actually helps with storage space and organization. You just have to ignore your friends who call you anal retentive and thrifty.
________________________________________

Mine would say 'anal retentive and cheap … they'd be right.

Posted by: Dr_No at December 07, 2025 04:31 PM (ayRl+)

37 HOMEMADE STEWED TOMATOES
Willowed: >>>@98 Welp. I was all ready to make some slow cooker chili and found my can of stewed tomatoes is out of date by three years and the top is bulging.*puts everything back in the fridge and sulks* Posted by: nurse ratched at December 07, 2025 02:46 PM (mT+6a)
===============
Greetings, Nurse ... If interested, here's the recipe I use when I'm out of my preferred canned variety (DelMonte):

4 medium tomatoes, diced (or 2 cups
of canned diced plain tomatoes)
2 Tbsp. diced green pepper
2 Tbsp. diced onion
1 Tbsp. cornstarch
1 Tbsp. water
2 Tbsp. sugar (or to taste)
1 tsp.salt
1/4 tsp. pepper

Place tomatoes, green pepper & onions in medium saucepan. Bring to a boil & simmer 25* minutes. Add sugar, salt & pepper to the pan; stir to combine. In a separate small bowl, mix together the cornstarch & water; slowly add this slurry to the pan, stirring as you add. After the tomatoes have thickened, cook for a couple more minutes. Remove from the heat & serve. *For crockpot recipes, you probably probably don't need to simmer 25 minutes -- just long enough to dissolve the sugar & thicken the cornstarch. Enjoy!

Posted by: Kathy at December 07, 2025 04:32 PM (zuKcR)

38 Jim like a wine rack, maybe for smaller bottles

Posted by: Skip at December 07, 2025 04:35 PM (Ia/+0)

39 I think that caramel candy with pecans sounds delicious , even it happened because of something leaking onto a baking sheet. That is one of the food things I I enjoyed as a kid and still do-caramel. There was a sauce of sea salt caramel which I saw in a store the other day and the top of the lid was designed to look like caramel coming over the edge. It was quite clever , but I refrained from buying it . I also like speciality alcoholic drinks that feature caramel . There was some kid of apple cider with caramel drink several months ago. It was very tasty .

Posted by: FenelonSpoke at December 07, 2025 04:36 PM (rZCVI)

40 Long-time commenter, stabbing weapon enthusiast, and denizen of many of Virginia's toughest houses of corrections has refused to come to my house and make pie crusts.

This couldn't possibly be due to the fact that you didn't honor the terms of a bet, could it?

Posted by: Duncanthrax at December 07, 2025 04:36 PM (0sNs1)

41 Doing an ad hoc shrimp and sausage boil, with red taters and corn on the cob. Old Bay seasoning, wrapped in foil and thrun* in the oven for a bit. We'll see how it turns out.

And yes, thrun is intentional. My dad had a friend who used it, as in "Keith thrun my coat over my head. I guess he wanted me to go home."

Posted by: Pug Mahon, 59 year-old awkward guy at December 07, 2025 04:37 PM (0aYVJ)

42 That loaf has me drooling. Bread is my kryptonite.

Posted by: toby928(c) at December 07, 2025 04:39 PM (jc0TO)

43 Scampywife made toffee this weekend while we were up at the shack. Very little of it made it home. Weight continues its holiday creep upward. I expect more SiL sourdough pics around Christmas! Thanks for the food thread, CBD.

Posted by: scampydog at December 07, 2025 04:40 PM (41CYW)

44 It was Chicken Paprikash with Nokedli noodles yesterday.

A great recipe with a few minor modifications, but made with genuine Hungarian sweet paprika. This dish certainly deserves organic, free-range chicken because the sauce is very, very tasty.

Posted by: mrp at December 07, 2025 04:41 PM (rj6Yv)

45 35 ... "I think I missed that. Is it in the Deplorable Gourmet, perchance? I like ginger cookies."

DMLW,
Bluebell shared that with us by email. If she is on the thread, you might hit her up for it.

Posted by: JTB at December 07, 2025 04:41 PM (yTvNw)

46 I would love some toffee!

Posted by: FenelonSpoke at December 07, 2025 04:41 PM (rZCVI)

47 While wrapping up the leftovers from thanksgiving, because I don't like to throw food out, I made sausage gravy, with leftover sausage, and poured it over a pile of turkey dressing and chopped up leftover green onions. That was damn good.

And leftover cranberries.

Posted by: Rev. Wishbone at December 07, 2025 04:41 PM (w6S0H)

48 Back in Dickens’ day, they didn’t shower, clean their clothes much, had nasty teeth, and ate food that we would consider rotten. I’ll take my pork pies nice and hot, thank you very much.

I made bison steaks last night. Was ok. The only bison I can get at my supermarket is in cartons. I don’t think it’s a great cut of meat. Maybe London broil? It’s definitely not NY strip or RE.

Posted by: Elric the Blade at December 07, 2025 04:42 PM (m+VGF)

49 I've never encountered difficulties pouring corn liquor.

Posted by: Mike Hammer, etc., etc. at December 07, 2025 04:43 PM (XeU6L)

50 Hubby is in the midst of smoking 2 briskets and some sausage My mouth is watering. Good Sunday!

Posted by: LASue at December 07, 2025 04:43 PM (lCppi)

51 I'm planning on a Costco run this week to buy a tenderloin. Given what's happened to beef prices, I'm probably going to have to take some valium before I leave.

Posted by: Archimedes at December 07, 2025 04:43 PM (Riz8t)

52 So, a certain Bezos run store sent me Taylor's teriyaki veg saute bags (pretty much like salad bags, but instead, they are chinese veg suited for stir fry with a cookable teriyaki sauce) for $1.71 each...and Target gave me $1.30/lb boneless skinless chicken breast. Now, these things aren't my FAVORITE, but who can complain about a chicken and veg teriyaki stir fry that can come together in 30 minutes after football that costs less than $10 for 6? Adding in rice and a grapes, blueberry, and blackberry salad.

1st time trying the "teriyaki" bag, so hopefully the included sauce doth not suck...I figure I have soy, hoisin, sesame, and oyster if something needs fixing...and hot sauce...

Posted by: Nova Local at December 07, 2025 04:43 PM (tOcjL)

53 What brand knife is that? I’m a knife connoisseur but I don’t recognize the brand. It’s very blurry. Looks like a serrated Santoku?

Posted by: Elric the Blade at December 07, 2025 04:44 PM (m+VGF)

54 What food is appropriate for Pearl Harbor Day?

Posted by: Quarter Twenty at December 07, 2025 04:44 PM (XQo4F)

55 1st time trying the "teriyaki" bag, so hopefully the included sauce doth not suck...I figure I have soy, hoisin, sesame, and oyster if something needs fixing...and hot sauce...

I almost always chuck any pre-prepared sauce that comes with food. They are usually a sickly sweet goo of corn syrup and unidentifiable other ingredients. I, like you, have all the other stuff, so I just make my own.

Posted by: Archimedes at December 07, 2025 04:45 PM (Riz8t)

56 Tomorrow, the rest of the 1st batch of chicken is going in jambalaya. Figure it's another heavy seasoned dish where folks don't lament that it's not thigh that much (yeah, I wish the thighs had been the deal, but figure no one wanted low fat white meat bird after a week of Thanksgiving leftovers, and thus the spouse brought home 15lbs of chicken - package 1 of 3 was in the fridge and being the one used today and tomorrow. The others will wait...

Posted by: Nova Local at December 07, 2025 04:45 PM (tOcjL)

57 That's one sexy sourdough loaf.

And small meat pies have a better crust-to-filling ratio than bigger pies. Science yo.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 07, 2025 04:46 PM (kpS4V)

58 >>> 51 I'm planning on a Costco run this week to buy a tenderloin. Given what's happened to beef prices, I'm probably going to have to take some valium before I leave.
Posted by: Archimedes at December 07, 2025 04:43 PM (Riz8t)

One of the local grocery chains is offering whole briskets at $4 / pound (limit 2 and ending today). Even though I have a home-grown one, I may pick up one of theirs to cut into smaller pieces for St Patrick's Day and such.

Posted by: Helena Handbasket at December 07, 2025 04:47 PM (ULPxl)

59 *What food is appropriate for Pearl Harbor Day?*

Imma go with Spam Musubi.

Posted by: Quarter Twenty at December 07, 2025 04:47 PM (XQo4F)

60 cookies all over the counter an a sheet pan of mock almond roca
and a crock pot of chili too.

Posted by: AZ deplorable moron at December 07, 2025 04:48 PM (dRZit)

61 59 *What food is appropriate for Pearl Harbor Day?*

Imma go with Spam Musubi.
Posted by: Quarter Twenty at December 07, 2025 04:47 PM (XQo4F)

Pearl onions?

Posted by: m at December 07, 2025 04:49 PM (RuTUS)

62 19 How to get the last dregs of corn syrup out of the bottle? Ok, listen closely. I'm only going to say this once.

USE HONEY YOU HEATHEN!!!! It's better for you.

(Now, you're probably thinking that now you have the problem of getting the last dregs of the honey out of the container. No problem. It costs more, so you are likely better motivated to use every drop. It's all psychological.... )
Posted by: Orson at December 07, 2025 04:15 PM (dIske)

10 seconds in the microwave - honey pours right out...

Posted by: Nova Local at December 07, 2025 04:49 PM (tOcjL)

63 I had a container of leftover turkey and bacony green beans covered in curry sauce in the freezer, so I let that simmer in the crockpot for a few hours and it was delish! Had it with sliced mangoes.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 07, 2025 04:49 PM (kpS4V)

64 53 What brand knife is that? I’m a knife connoisseur but I don’t recognize the brand. It’s very blurry. Looks like a serrated Santoku?
Posted by: Elric the Blade
-----------
SiL knife - she is fussy with her sourdough! Brand looks like Piklohas.

Posted by: scampydog at December 07, 2025 04:50 PM (41CYW)

65 >>>from "scampydog," ... photos of beautiful sourdough bread that his SiL makes

It really is beautiful.

Posted by: m at December 07, 2025 04:51 PM (RuTUS)

66 Science yo.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 07, 2025 04:46 PM (kpS4V)

Yeah but when the crust is cold and sort of greasy I would prefer more filling!

Posted by: CharlieBrown'sDildo at December 07, 2025 04:51 PM (n9ltV)

67 The only bison I can get at my supermarket is in cartons.

What is meat in a carton? You don’t mean in plastic wrap sitting on a tray do you?

Posted by: NemoMeImpuneLacessit at December 07, 2025 04:52 PM (jMluN)

68 54 What food is appropriate for Pearl Harbor Day?
Posted by: Quarter Twenty at December 07, 2025 04:44 PM (XQo4F)
—-

Whatever was on the mess menu on the Arizona for Dec 7, 1941. I’m assuming it was simple American comfort food.

Posted by: Elric the Blade at December 07, 2025 04:53 PM (m+VGF)

69 57 And small meat pies have a better crust-to-filling ratio than bigger pies. Science yo.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 07, 2025 04:46 PM (kpS4V)

Seems geometryish.

Posted by: m at December 07, 2025 04:53 PM (RuTUS)

70 55 1st time trying the "teriyaki" bag, so hopefully the included sauce doth not suck...I figure I have soy, hoisin, sesame, and oyster if something needs fixing...and hot sauce...

I almost always chuck any pre-prepared sauce that comes with food. They are usually a sickly sweet goo of corn syrup and unidentifiable other ingredients. I, like you, have all the other stuff, so I just make my own.
Posted by: Archimedes at December 07, 2025 04:45 PM (Riz8t)

See, I wanted the convenience today...and honestly, teriyaki is normally a sickly sweet salty sauce...so that's why it's got 2.5lbs of chicken - it's intended just to sauce the veg, but I figure expanding it over an extra 2.5 lbs of food means I can fix it while still trying it (on the off chance my health goes down and the spouse has to cook - stir fry with premade sauce was one of his 2 go tos with hamburger helper the other - and I'm sure not and no longer can eat that)...I figure it will need salt or soy and some heat (so I've already salted and peppered the chicken), but we'll see if it needs more...it's in the pan doing its thing now...

Posted by: Nova Local at December 07, 2025 04:54 PM (tOcjL)

71 Diogenes,
Central Market is awesome!!! Best bougie market around!

Posted by: lin-duh at December 07, 2025 04:54 PM (VCgbV)

72 For my meat pies, I use lard. Also use it for biscuits.
We found the two big leg roasts on venison corn wonderfully. Truly worth a try, if anyone harvests deer.

Posted by: MkY at December 07, 2025 04:56 PM (q6tQZ)

73 @ 56 Tomorrow, the rest of the 1st batch of chicken is going in jambalaya. Figure it's another heavy seasoned dish where folks don't lament that it's not thigh that much …
_______________________________________

Re the thigh meat thing: Lately I've begun haunting a section I've always avoided at the meat counter part of the shelving: Organic. Turns out I've been overlooking something my inherently cheap-ass soul relates to quite easily: LOW-COST CHICKEN THIGHS. I can't recall the exact brand name now, but it's Kosher, about 8 letters, and begins with 'B'.

The 'Organic Free-Range Chicken Thighs' are a true bargain. A 6-pack of boneless/skinless thighs was $6.xx … a true 'come home with me' price. I don't intend to purchase much more than the thighs, 'cos 'organic' means only that the food's not made of metal (revisit Chemistry 101 and 'inorganic'). 'Free range' (per USDA/FDA) means only that the chickens are released from their pen for ONE HOUR a day, then re-penned. It all comes down to the definitions in the end, don't it … ? But the flavor's still there when y' cook 'em.

Posted by: Dr_No at December 07, 2025 04:56 PM (ayRl+)

74 Best bougie market around!

Posted by: lin-duh at December 07, 2025 04:54 PM (VCgbV)

I keep hearing about this place!

But...does it carry maple syrup?

Posted by: CharlieBrown'sDildo at December 07, 2025 04:57 PM (n9ltV)

75 Tonight is sheet pan gnocchi with sausage and peppers.

Posted by: San Franpsycho at December 07, 2025 04:57 PM (A0sqA)

76 There is something satisfying in from scratch baking breads and things like bluebell's ginger cookies. Having the bit of effort pay off in something delicious is part of that. But as I get more interested in what goes in my food, the from scratch baking fits in. And it's a lot of fun trying different ingredients and techniques.

This isn't a money saving matter. I'll spend for good quality ingredients. But every time I look at the list of what goes into something a simple as a loaf pf sandwich bread or can of soup, it reinforces my decision to try for healthier and tastier food.

Posted by: JTB at December 07, 2025 04:57 PM (yTvNw)

77 Had it with sliced mangoes.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at December 07, 2025 04:49 PM (kpS4V)

The thing I miss the most with my allergies - more than cheese, more than cashews...

Mangoes are SO good...used to be one of my 5 favorite fruits...Mango and sticky rice was my go-to Thai dessert...

Posted by: Nova Local at December 07, 2025 04:59 PM (tOcjL)

78 Since it's deer season, I'll also add venison cans wonderfully as well.
Grandson just came in and said he really wanted some soup. He opened a jar of canned venison, threw in some veggies, and voila!
Instafood.

Posted by: MkY at December 07, 2025 05:02 PM (q6tQZ)

79 GFY

Posted by: Sliced Mangoes at December 07, 2025 05:04 PM (QtWcb)

80 Posted by: JTB at December 07, 2025 04:57 PM (yTvNw)

Bread is simple and conceptually easy.

And an absolute joy to make!

Posted by: CharlieBrown'sDildo at December 07, 2025 05:07 PM (n9ltV)

81 *What food is appropriate for Pearl Harbor Day?*

S on a S.

Posted by: rickb223 at December 07, 2025 05:09 PM (9bIJg)

82 Please don't blow the margins.

Posted by: CharlieBrown'sDildo at December 07, 2025 05:09 PM (n9ltV)

83 New launch time

SpaceX - Falcon 9 - Starlink 6-92
LC-39A - Kennedy Space Center - Space Affairs Live
Launch Date: December 7, 2025
Launch Time: 6.13 p.m. EST (2313 UTC (December 8, 00:13 CET))

https://youtu.be/sOCnytxilOg

Posted by: Joyenz at December 07, 2025 05:11 PM (2F0/Y)

84 Frank's red hot sauce on chicken thighs with some Ranch for dipping for dinner.

Posted by: rickb223 at December 07, 2025 05:11 PM (9bIJg)

85 a round cake pan might work
Posted by: Kindltot at December 07, 2025 04:25 PM (rbvCR)

That could do it for a first try. John uses a fluted 9" pie tin with a 1.4" depth and a really nice edge that makes it super convenient to lay the crust on the pot pie and get a good seal. It also has a removable base like your regular tart pans.

Posted by: Additional Blond Agent, STEM Guy at December 07, 2025 05:12 PM (/HDaX)

86 Posted by: rickb223 at December 07, 2025 05:11 PM (9bIJg)

That works!

Frank's is good sauce.

Posted by: CharlieBrown'sDildo at December 07, 2025 05:13 PM (n9ltV)

87 CBD,
Think along the lines of a bigger market Basket with the best produce section and fresh meat and seafood departments. There is one in the Dallas area next time you're in Texas.

Posted by: lin-duh at December 07, 2025 05:13 PM (VCgbV)

88 So, bag cook is finished - needed hoisin and a cornstarch slurry. I do make better, but with the hoisin, everyone is happy with it.

Is mine better - yes.

Does mine cost more and take longer - yes.

So, this goes on "item for spouse to make if needed" list....love the veg variety and prep of the bag. And that it's not frozen and waterlogged, but fresh.

Now to eat.

Posted by: Nova Local at December 07, 2025 05:13 PM (tOcjL)

89 Campbell’s response is the dog that didn’t bark. The executive said the meat was “bioengineered” and he didn’t want “3d printed” meat. Campell’s yelled “we don’t 3d print our food!” Well … what about the claim that it was bioengineered? Silence.

I’ve long assumed that any food that can sit in a can at room temperature for 65 years is barely “food” — it’s processed and preserved up the wazzoo. Bioengineered” for sure.

Posted by: Elric the Blade at December 07, 2025 05:13 PM (m+VGF)

90 82 Please don't blow the margins.

Posted by: CharlieBrown'sDildo at December 07, 2025 05:09 PM (n9ltV)

There's a Kumala joke in there...

Posted by: jim (in Kalifornia) at December 07, 2025 05:14 PM (ynpvh)

91 There is one in the Dallas area next time you're in Texas.

Posted by: lin-duh at December 07, 2025 05:13 PM (VCgbV)

I'll take a look....

Posted by: CharlieBrown'sDildo at December 07, 2025 05:14 PM (n9ltV)

92 Please don't blow the margins.
Posted by: CharlieBrown'sDildo at December 07, 2025 05:09 PM (n9ltV)
——

‘You fucking cock-blocker!”

— the margins

Posted by: Elric the Blade at December 07, 2025 05:16 PM (m+VGF)

93 89 Campbell’s response is the dog that didn’t bark. The executive said the meat was “bioengineered” and he didn’t want “3d printed” meat. Campell’s yelled “we don’t 3d print our food!” Well … what about the claim that it was bioengineered? Silence.

I’ve long assumed that any food that can sit in a can at room temperature for 65 years is barely “food” — it’s processed and preserved up the wazzoo. Bioengineered” for sure.

Posted by: Elric the Blade at December 07, 2025 05:13 PM (m+VGF)

Perfect for the Apocalypse...
"Intriguingly, canned foods discovered in shipwrecks and in other similar conditions were still safe to eat even more than a century later. However, this does not guarantee that the food retained its original taste and nutritional value."

Posted by: jim (in Kalifornia) at December 07, 2025 05:16 PM (ynpvh)

94 I'm a bit fanatical about knives generally and especially kitchen knives. My favorites are Victorinox (yeah, the Swiss Army Knife people) Fibrox series. Comfortable to use, they retain an edge, and come very sharp. I've maintained mine for years using only a sharpening steel. I think they are a great value. And they are rather light for their size. That helps for folks with sore or weak hands.

While not cheap, the hand forged carbon steel knives from Townsends are a joy to use in the kitchen. I regard them like I do my cast iron cookware. They need a bit of care but should be good for generations.

Posted by: JTB at December 07, 2025 05:16 PM (yTvNw)

95 94 I'm a bit fanatical about knives generally and especially kitchen knives. My favorites are Victorinox (yeah, the Swiss Army Knife people) Fibrox series. Comfortable to use, they retain an edge, and come very sharp. I've maintained mine for years using only a sharpening steel. I think they are a great value. And they are rather light for their size. That helps for folks with sore or weak hands.

While not cheap, the hand forged carbon steel knives from Townsends are a joy to use in the kitchen. I regard them like I do my cast iron cookware. They need a bit of care but should be good for generations.

Posted by: JTB at December 07, 2025 05:16 PM (yTvNw)

I saw some Victorinox luggage; absolutely amazing, as was the price...

Posted by: jim (in Kalifornia) at December 07, 2025 05:19 PM (ynpvh)

96
100? Good.

Rumors starting to wind up over release of the Epstein files this week and the star appearance of Tom Hanks as a kiddy diddler.

Posted by: Auspex at December 07, 2025 05:19 PM (Y8DZL)

97 96
100? Good.

Rumors starting to wind up over release of the Epstein files this week and the star appearance of Tom Hanks as a kiddy diddler.

Posted by: Auspex at December 07, 2025 05:19 PM (Y8DZL)

Geez, that was worse than M guessing the thread #...

Posted by: jim (in Kalifornia) at December 07, 2025 05:20 PM (ynpvh)

98 That works!

Frank's is good sauce.
Posted by: CharlieBrown'sDildo

Had to do something different. Getting tired of chicken fajitas every Sunday.

Posted by: rickb223 at December 07, 2025 05:21 PM (9bIJg)

99 When I get the roast chicken from Costco, I fish out the kidneys and eat them. My kids think I'm nuts, but the cats agree with me.

Posted by: jim (in Kalifornia) at December 07, 2025 05:21 PM (ynpvh)

100 I had a box of elbows laying around and picked up a block of cheese from my mother. So I decided to make my own mac & cheese. It's more work than pouring a box into a pot of boiling water for 7 minutes.

Making the cheese sauce was interesting, I didn't have milk or cream, but I had butter and I used leftover sour cream with water. The cheese sauce turned out better than expected and I added a dash of cayenne pepper to give it some spice.

Side note: A one pound box of elbows make a shitload of noodles.

Posted by: Rev. Wishbone at December 07, 2025 05:22 PM (w6S0H)

101 @ 96
100? Good.

Rumors starting to wind up over release of the Epstein files this week and the star appearance of Tom Hanks as a kiddy diddler.
_______________________________________________

I initially read that as 'a kitty diddler' …

Posted by: Dr_No at December 07, 2025 05:23 PM (ayRl+)

102 101 @ 96
100? Good.

Rumors starting to wind up over release of the Epstein files this week and the star appearance of Tom Hanks as a kiddy diddler.
_______________________________________________

I initially read that as 'a kitty diddler' …

Posted by: Dr_No at December 07, 2025 05:23 PM (ayRl+)

I read it as kidney diddler...

Posted by: jim (in Kalifornia) at December 07, 2025 05:24 PM (ynpvh)

103 99 When I get the roast chicken from Costco, I fish out the kidneys and eat them. My kids think I'm nuts, but the cats agree with me.

Posted by: jim (in Kalifornia) at December 07, 2025 05:21 PM (ynpvh)

Then again I do like liver, gizzard, and heart as well...

Posted by: jim (in Kalifornia) at December 07, 2025 05:25 PM (ynpvh)

104 100 I had a box of elbows laying around and picked up a block of cheese from my mother. So I decided to make my own mac & cheese. It's more work than pouring a box into a pot of boiling water for 7 minutes.

Making the cheese sauce was interesting, I didn't have milk or cream, but I had butter and I used leftover sour cream with water. The cheese sauce turned out better than expected and I added a dash of cayenne pepper to give it some spice.

Side note: A one pound box of elbows make a shitload of noodles.
Posted by: Rev. Wishbone at December 07, 2025 05:22 PM (w6S0H)

8 servings...although my kids swear it's 4...

Posted by: Nova Local at December 07, 2025 05:25 PM (tOcjL)

105 So...no real food news of any import, but I did make a really tasty cider braised pork shank yesterday. I'll probably make a few pounds of sausage for the holidays on Saturday.

Posted by: RedMindBlueState at December 07, 2025 05:25 PM (Wnv9h)

106 104 100 I had a box of elbows laying around and picked up a block of cheese from my mother. So I decided to make my own mac & cheese. It's more work than pouring a box into a pot of boiling water for 7 minutes.

Making the cheese sauce was interesting, I didn't have milk or cream, but I had butter and I used leftover sour cream with water. The cheese sauce turned out better than expected and I added a dash of cayenne pepper to give it some spice.

Side note: A one pound box of elbows make a shitload of noodles.
Posted by: Rev. Wishbone at December 07, 2025 05:22 PM (w6S0H)

8 servings...although my kids swear it's 4...

Posted by: Nova Local at December 07, 2025 05:25 PM (tOcjL)

Any box is a single serving if you can eat it all in one sitting...

Posted by: jim (in Kalifornia) at December 07, 2025 05:27 PM (ynpvh)

107 If you like classic hot sauces like Tabasco (still the supreme OG in my book) and Frank’s, try some Jamaican hot sauces from brands like Grace. They have a slightly different flavor while still bringing the heat. Hot and sultry Island Girls sold separately.

Posted by: Elric the Blade at December 07, 2025 05:27 PM (m+VGF)

108 But the larger issue of so-called "lab-grown meat" being used in processed food is a non-starter. So what? As long as they reveal the origin of the "meat" on the label, if that's what people want to spend their money on, whose business is it to disturb that transaction?

I was under the impression that the issue is processed food containing lab-grown "meat" with no indication on the label.

Posted by: Emmie at December 07, 2025 05:27 PM (FMtrg)

109 107 If you like classic hot sauces like Tabasco (still the supreme OG in my book) and Frank’s, try some Jamaican hot sauces from brands like Grace. They have a slightly different flavor while still bringing the heat. Hot and sultry Island Girls sold separately.

Posted by: Elric the Blade at December 07, 2025 05:27 PM (m+VGF)

Rolled on the hips of...oh, that's cigars, never mind.

Posted by: jim (in Kalifornia) at December 07, 2025 05:28 PM (ynpvh)

110 how do you people get the last bit of thick syrup out of the container

Put it in the microwave for about ten to fifteen seconds, in direct defiance of warnings on the plastic or glass bottle. It becomes almost as liquid as water.

If I’m measuring syrup (I did it just today with molasses, making peanut brittle), I will measure it into a glass measuring cup, then put the cup in the microwave for ten to fifteen seconds.

Posted by: Stephen Price Blair at December 07, 2025 05:28 PM (EXyHK)

111 I read the content.

Posted by: Eromero at December 07, 2025 05:28 PM (LHPAg)

112 108 But the larger issue of so-called "lab-grown meat" being used in processed food is a non-starter. So what? As long as they reveal the origin of the "meat" on the label, if that's what people want to spend their money on, whose business is it to disturb that transaction?

I was under the impression that the issue is processed food containing lab-grown "meat" with no indication on the label.
Posted by: Emmie at December 07, 2025 05:27 PM (FMtrg)

Yes, Campbell's website even touts the realness of their chicken...

Posted by: Nova Local at December 07, 2025 05:29 PM (tOcjL)

113 108 But the larger issue of so-called "lab-grown meat" being used in processed food is a non-starter. So what? As long as they reveal the origin of the "meat" on the label, if that's what people want to spend their money on, whose business is it to disturb that transaction?

I was under the impression that the issue is processed food containing lab-grown "meat" with no indication on the label.

Posted by: Emmie at December 07, 2025 05:27 PM (FMtrg)

The current cost would be prohibitive. It would be more likely they used meat slime reconstituted that lab-grown meat...
Not saying that's what they're doing, as I'm not up for being sued for defamation...

Posted by: jim (in Kalifornia) at December 07, 2025 05:29 PM (ynpvh)

114 Posted by: RedMindBlueState at December 07, 2025 05:25 PM (Wnv9h)

I can't find pork shanks anywhere!

Posted by: CharlieBrown'sDildo at December 07, 2025 05:30 PM (n9ltV)

115 I can't find pork shanks anywhere!
Posted by: CharlieBrown'sDildo at December 07, 2025 05:30 PM

Neither could I. When my local Market Basket had some, I grabbed a couple. Then I went to H-Mart and realized they have cross cut shanks all the time. Along with lamb tong.

Posted by: RedMindBlueState at December 07, 2025 05:32 PM (Wnv9h)

116 114 Posted by: RedMindBlueState at December 07, 2025 05:25 PM (Wnv9h)

I can't find pork shanks anywhere!

Posted by: CharlieBrown'sDildo at December 07, 2025 05:30 PM (n9ltV)

Just don't go long on pork shanks...that's Cannibal Bob's territory.

Posted by: jim (in Kalifornia) at December 07, 2025 05:32 PM (ynpvh)

117 I can't find pork shanks anywhere!
Posted by: CharlieBrown'sDildo at December 07, 2025 05:30 PM (n9ltV)

If I could, I'd be cooking like I'm in Heidelberg!

Posted by: Additional Blond Agent, STEM Guy at December 07, 2025 05:32 PM (/HDaX)

118 >>Side note: A one pound box of elbows make a shitload of noodles.

I make mac 'n cheese on the smoker. I make a box full of elbows and freeze individual bags of it. Can confirm a one pound box makes a lot of mac 'n cheese.

Posted by: JackStraw at December 07, 2025 05:32 PM (viF8m)

119 it was pleasant, and the cask ale I drank with it was delicious

The one time I was in London, back in the nineties, I happened to be walking through the courts section around lunchtime. I stopped in a pub for a bite and a beer. The food was nothing special, but the beer was delicious. I quickly noticed that I was probably the only person in the bar with food.

Throughout lunchtime, groups of men in suits would come in, drink a couple of pints for lunch, and then go back to whatever it was they did.

Posted by: Stephen Price Blair at December 07, 2025 05:33 PM (EXyHK)

120 Posted by: Nova Local at December 07, 2025 05:29 PM (tOcjL)

As long as it's not like the Real Imitation, Fresh Frozen, Jumbo Shrimp.

Posted by: jim (in Kalifornia) at December 07, 2025 05:33 PM (ynpvh)

121 @ 107 If you like classic hot sauces like Tabasco (still the supreme OG in my book) and Frank’s, try some Jamaican hot sauces from brands like Grace. They have a slightly different flavor while still bringing the heat. Hot and sultry Island Girls sold separately.
________________________________________

There's a brand I found in one of the 3 MexiMarts in Smyrna, TN - it's brand name is 'El Yucateco' (as in 'Yucatan'). Terrific assortment of flavors, and their product is WAY less expensive than the brands in 'regular' grocery stores. One of the best I've found to date is 'Habañero & Coffee'. Next up are 'Hot Sauce Chile Habañero' and a Picamas 'Salsa Brava Hot Sauce'. Most expensive was the 'Habañero & Coffee' at $3.79; the others were less than $3.50 each. If you haven't visited a true 'MexiMart', find one and browse - and stay away from the pastries section, 'cos that'll put weight on just looking at it.

Posted by: Dr_No at December 07, 2025 05:33 PM (ayRl+)

122 Spouse has a dessert contest for work this week - discussing with him whether time and effort matters for that event. I have a killer chocolate snowball cookie that I have to put time and energy into that is loved...but I also make killer boxed dark chocolate brownies with sea salt and dark chocolate chips that takes me 5 minutes that his own workmates have already declared amazing and gotten 3rds when he's brought them in the past (to be fair, they did the same with the cookies, but powder sugar and work clothes, too). Since it's a weekday and he has to ride the train (aka, fragile is bad) and walk 1/2 mile and chocolate is expensive, I'm leaning box b/c I got that cheap, but will use the expensive chips for it...

I also said he could skip the contest part and just put them out...

Posted by: Nova Local at December 07, 2025 05:33 PM (tOcjL)

123 Along with other home cooking matters, we rarely get bags of shredded cheese. It's for the taste and avoids the additives to grate our own from a block of cheese. It's worth the extra cost to get the specific maker and type we want for a recipe.

We usually end up with small chunks of different cheeses. I grate them up, mix 'em together and use them to make grilled cheese sammies. The random combinations have worked out well.

Posted by: JTB at December 07, 2025 05:34 PM (yTvNw)

124 The cookbook, "Great British Cooking: A Well-Kept Secret" has a great recipe for pork pie.

I've made it a few times, and everyone loves it.

It's one of those dishes that aren't particularly hard to make but is time-consuming.

Better than one you buy.

Check it out should you have that cookbook.

Posted by: naturalfake at December 07, 2025 05:35 PM (iJfKG)

125 There’s a pork pie in The Deplorable Gourmet too, but I haven’t tried it yet.

To paraphrase naturalfake, “Check it out, you should have that cookbook.”

Posted by: Stephen Price Blair at December 07, 2025 05:36 PM (EXyHK)

126 My pie had damn well better have fruit in it. Or, in the case of pecan pie, pecans.

Posted by: Cow Demon at December 07, 2025 05:38 PM (4786I)

127 I can't find pork shanks anywhere!
Posted by: CharlieBrown'sDildo

You can find them on the hogs!

Last place you look, I know.

Posted by: AZ deplorable moron at December 07, 2025 05:39 PM (dRZit)

128 3 I hear they love faggots over there...

https://youtu.be/1rR-wqxRjIg
Posted by: jim (in Kalifornia) at December 07, 2025 04:05 PM (ynpvh)

Well, they don't have F-86s at least.

Posted by: MiG-15s at December 07, 2025 05:39 PM (4786I)

129 Big whoop. Is there anyone on the face of planet Earth that thought Campbell's soups represented haute cuisine?

I don't know why they fired the exec, I largely agreed with him.

It is "Poor People's Food" because the store brand is always less expensive and of the same "quality" as Campbell's. The only ones who would buy the Campbell brand are those spending other people's money aka "The Poor".

Posted by: Unknown Drip Under Pressure at December 07, 2025 05:39 PM (a4flb)

130
To paraphrase naturalfake, “Check it out, you should have that cookbook.”
Posted by: Stephen Price Blair at December 07, 2025 05:36 PM (EXyHK)

The Anarchist Cookbook?

I'll show myself out before I get pelted with tomatoes...

Posted by: Cow Demon at December 07, 2025 05:40 PM (4786I)

131 Oddball dinner here. Bowl of knock off brand frosted mini wheats/milk. Cravings are a strange thing.

Posted by: scampydog at December 07, 2025 05:41 PM (41CYW)

132 My pie had damn well better have fruit in it. Or, in the case of pecan pie, pecans.

A bit of orange zest in pecan pie it pushes it up a few notches. And ecco, fruit!

Posted by: Stephen Price Blair at December 07, 2025 05:41 PM (EXyHK)

133 Hello foodsters. Sounds like holiday baking is cranking up.

Send cookies my way, I’ll graciously take the caloric penalty you would otherwise suffer.

You can thank me later.

Posted by: Pete Bog at December 07, 2025 05:41 PM (lydPE)

134 It's a hat. Duh.

Posted by: GWB at December 07, 2025 05:42 PM (vYkAJ)

135 Here's a new recipe for me;

https://cooking.nytimes.com/recipes/1015290-

garlicky-chicken-with-lemon-anchovy-sauce

Super easy, super quick, and super delicious.
It instantly went on the rotation.

Here's a video to show you exactly how to make it

https://www.youtube.com/watch?v=6Oi1xr5N8zs

There. Now go make it.....Now! Right now!!!!

Posted by: naturalfake at December 07, 2025 05:42 PM (iJfKG)

136 "Great British Cooking: A Well-Kept Secret"

So well kept even the Brits don't know about it.

Posted by: rickb223 at December 07, 2025 05:42 PM (9bIJg)

137 I assume most, if not all, folks on the thread have the Deplorable Gourmet Cookbook. A reminder. I periodically thumb through it and am always amazed by the many fantastic recipes. Every one we've tried has been great.

We've given several as gifts even though we have to explain some of the humor and inside jokes.

Posted by: JTB at December 07, 2025 05:43 PM (yTvNw)

138 There’s a pork pie in The Deplorable Gourmet too, but I haven’t tried it yet.

To paraphrase naturalfake, “Check it out, you should have that cookbook.”
Posted by: Stephen Price Blair at December 07, 2025 05:36 PM

Hey! I have a copy of that. I should probably check out the pork pie recipe.

Posted by: RedMindBlueState at December 07, 2025 05:43 PM (Wnv9h)

139 The Anarchist Cookbook?

I used to own a copy of that. Finally put it in my yard sale pile a few months ago for the neighborhood yard sale. Despite being a 20-zillionth printing, it appeared to be worth somewhat north of a hundred dollars. So I put something like $60 on it… and it sold with no haggling.

I was happy with that, and I’m pretty sure the person who bought it was.

Posted by: Stephen Price Blair at December 07, 2025 05:44 PM (EXyHK)

140 I can't find pork shanks anywhere!
Posted by: CharlieBrown'sDildo

You can find them on the hogs!

Last place you look, I know.
Posted by: AZ deplorable moron

The hogs are kinda stingy about sharing them, though.

Posted by: rickb223 at December 07, 2025 05:44 PM (9bIJg)

141 136 "Great British Cooking: A Well-Kept Secret"

So well kept even the Brits don't know about it.
Posted by: rickb223 at December 07, 2025 05:42 PM (9bIJg)

They must be better than the Scots - I watched the Great British Baking Show holiday with the Scottish tradition and their take on fruit cake might be even worse than the original...rather than any cake, let's just stuff the brick in a shortbread crust and bake it forever, so you can just have a rock hard lump of candied, dried, alcohol infused fruit in the middle...

Posted by: Nova Local at December 07, 2025 05:45 PM (tOcjL)

142 71 Diogenes,
Central Market is awesome!!! Best bougie market around!
Posted by: lin-duh at December 07, 2025 04:54 PM (VCgbV)

I'll go for a regular old run of the mill HEB.

(Though I concede I had a prof bring in some Turkish delight from a San Antonio Central Market to bribe us to go to his Islamic Civ class the day before Thanksgiving. It was good - but I want to try it just before I wash it down with coffee.)

Posted by: Cow Demon at December 07, 2025 05:48 PM (4786I)

143 129 Big whoop. Is there anyone on the face of planet Earth that thought Campbell's soups represented haute cuisine?

I don't know why they fired the exec, I largely agreed with him.

It is "Poor People's Food" because the store brand is always less expensive and of the same "quality" as Campbell's. The only ones who would buy the Campbell brand are those spending other people's money aka "The Poor".

Posted by: Unknown Drip Under Pressure at December 07, 2025 05:39 PM (a4flb)

In Mexico, huitlacoche, known as corn smut, was a big problem for the corn crop, and only those too poor for no other choice would eat it; turns out it tastes pretty good (corn-flavored mushroom), and when rich folk found out about it, it became haute cuisine...and expensive.

Posted by: jim (in Kalifornia) at December 07, 2025 05:48 PM (ynpvh)

144 My pie had damn well better have fruit in it. Or, in the case of pecan pie, pecans.
Posted by: Cow Demon at December 07, 2025 05:38 PM

I make a killer Dickensian mincemeat pie with brisket, apple, pear, other fruits an spices, and an Imperial crapton of alcohol.

Posted by: RedMindBlueState at December 07, 2025 05:48 PM (Wnv9h)

145 If you like classic hot sauces like Tabasco (still the supreme OG in my book) and Frank’s, try some Jamaican hot sauces from brands like Grace.

Let me be tonight's hot sauce sommelier.

Tabasco is best paired with Campbell's Chicken Soup and slices of uncured ham or blended with ketchup for recipes involving that tomato/vinegar condiment.

Tapatio is served best on top of breakfast eggs, scrambled or otherwise unless....

You are corrupting a properly made omelet, in which case, a more complex Cholula is recommended. If goat cheese is part of the omelet, then Cholula in the sweet habanero variety is socially acceptable.

For chili, particularly if the chili is covering corn chips, then a few drops of Dave's Insanity Sauce should add the extra snake bite for chili on cold days.

I find that mixing Dave's Ghost Pepper in with brisket or pulled pork injection adds a crowd pleasing spice.

Posted by: Unknown Drip Under Pressure at December 07, 2025 05:49 PM (a4flb)

146 Speaking of "Great British Cooking: A Well-Kept Secret" again...

The kiddos have decided on Roast Prime Rib and Roast Leg of Lamb for Christmas Dinner.

GBC:AWKS has the best Mint Sauce Recipe for the lamb, and an excellent Yorkshire Pudding recipe as well, so the Prime Rib won't feel lonesome.

Posted by: naturalfake at December 07, 2025 05:49 PM (iJfKG)

147 I'm partial to Progresso soups myself but Campbell's does make some decent soups, especially in the Chunky line.

Campbell's "Cream Of..." soups are really good for making quick recipes for baking, too.

I love baking chicken with the Cream of Chicken with Herbs soup for example. It's pretty easy to make.

Posted by: SpeakingOf at December 07, 2025 05:49 PM (6ydKt)

148 Not saying that's what they're doing, as I'm not up for being sued for defamation...
Posted by: jim

Not to worry, Ace carries a bajillion dollar insurance policy that covers that unless you're in the E.U.

Posted by: Auspex at December 07, 2025 05:51 PM (Y8DZL)

149 The kiddos have decided on Roast Prime Rib and Roast Leg of Lamb for Christmas Dinner.

GBC:AWKS has the best Mint Sauce Recipe for the lamb, and an excellent Yorkshire Pudding recipe as well, so the Prime Rib won't feel lonesome.
Posted by: naturalfake at December 07, 2025 05:49 PM

Since it's just me and the RMBS Mom, I'll be making individual beef Arthur Wellesley.

Posted by: RedMindBlueState at December 07, 2025 05:51 PM (Wnv9h)

150 147 I'm partial to Progresso soups myself but Campbell's does make some decent soups, especially in the Chunky line.

Campbell's "Cream Of..." soups are really good for making quick recipes for baking, too.

I love baking chicken with the Cream of Chicken with Herbs soup for example. It's pretty easy to make.

Posted by: SpeakingOf at December 07, 2025 05:49 PM (6ydKt)

Cream of Celery and Cream of Mushroom...used together with chicken and rice...
Mom used to make that one. My favorite pieces were the corners which had the greatest amount of sauce/rice crunchies...

Posted by: jim (in Kalifornia) at December 07, 2025 05:52 PM (ynpvh)

151 148 Not saying that's what they're doing, as I'm not up for being sued for defamation...
Posted by: jim

Not to worry, Ace carries a bajillion dollar insurance policy that covers that unless you're in the E.U.

Posted by: Auspex at December 07, 2025 05:51 PM (Y8DZL)

EU willingly sucks balls.

Posted by: jim (in Kalifornia) at December 07, 2025 05:52 PM (ynpvh)

152 I'll go for a regular old run of the mill HEB.

HEB has some regional brands that are really good. Though in ETX we are denied HEB, when I'm in The Woodlands there is a large and upscale HEB we raid for their charro beans, Hill Country Fair Fajita meat (blue packaging) and other staples that are better than the majors.

Posted by: Unknown Drip Under Pressure at December 07, 2025 05:52 PM (a4flb)

153 Hey! I have a copy of that. I should probably check out the pork pie recipe.

From “Artisanal ette”. That’s a nic I haven’t seen in a while.

Posted by: Stephen Price Blair at December 07, 2025 05:53 PM (EXyHK)

154 Campbell's "Cream Of..." soups are really good for making quick recipes for baking, too.

I love baking chicken with the Cream of Chicken with Herbs soup for example. It's pretty easy to make.
Posted by: SpeakingOf at December 07, 2025 05:49 PM

In P.J. O'Rourke's The Bachelor's Home Companion, he described a dish called Girlfriend Chicken, which was just a chicken breast cooked in cream of mushroom soup. Usually made by girl bachelors.

Posted by: RedMindBlueState at December 07, 2025 05:54 PM (Wnv9h)

155 This is all making me hungry...maybe I'll make some more pork adobado tacos...

Posted by: jim (in Kalifornia) at December 07, 2025 05:54 PM (ynpvh)

156 Tabasco is too hot for my taste.
The most I can do is Texas Pete or just eat plain pepperoncini.

Posted by: SpeakingOf at December 07, 2025 05:54 PM (6ydKt)

157 From “Artisanal ette”. That’s a nic I haven’t seen in a while.
Posted by: Stephen Price Blair at December 07, 2025 05:53 PM

True. Hmm...

Posted by: RedMindBlueState at December 07, 2025 05:54 PM (Wnv9h)

158 Cream of Celery and Cream of Mushroom...used together with chicken and rice...
Mom used to make that one. My favorite pieces were the corners which had the greatest amount of sauce/rice crunchies...

Posted by: jim (in Kalifornia) at December 07, 2025 05:52 PM (ynpvh)

I hadn't heard of that, but it does sound good.

---

In P.J. O'Rourke's The Bachelor's Home Companion, he described a dish called Girlfriend Chicken, which was just a chicken breast cooked in cream of mushroom soup. Usually made by girl bachelors.

Posted by: RedMindBlueState at December 07, 2025 05:54 PM (Wnv9h)

It honestly tastes to me like a poor man's quick chicken & dumplings. I love chicken & dumplings so it's right up my alley. You just serve it with white rice (the gravy from the chicken baked is tasty) and some vegetables and you're set.

Posted by: SpeakingOf at December 07, 2025 05:57 PM (6ydKt)

159 Picked up three pounds of stew meat at Sam's yesterday. Gonna try my hand at chili next weekend.

Posted by: rickb223 at December 07, 2025 05:58 PM (9bIJg)

160
One 12 oz can of cooked Roast Beef.
One can Cream of Mushroom soup. Campbells if you're hoity toity.
One package of prepared mashed potatoes.

Layer with the beef on the bottom, then soup, then potatoes, throw a hunk of butter on top in a soup pot, oven bake for a half hour or stove top it.

Simple but insanely good.

Posted by: Auspex at December 07, 2025 06:00 PM (Y8DZL)

161 Really great hot sauce is-

Marie Sharp's "Smokin' Marie" Smoked Habanero Hot Sauce.

It'll tickle your innards.

Spicy and smokey. It's good on just about anything but I especially like to throw a couple of shakes into scrambled eggs.

You can find it on Amazon and elsewhere.

Posted by: naturalfake at December 07, 2025 06:03 PM (iJfKG)

162 Sunday steak was Tbones. Beautiful specimens wood fired to perfection. Little couldn't finish his, and I gave him the smallest one. Looks like steak and eggs pour moi tomorrow. Le sigh...

Posted by: Joe Kidd at December 07, 2025 06:04 PM (EpWbS)

163 I get a 10% discount on all HEB brands including Central Market, Mi Tienda, Hill Country fare, etc. and around major holidays they bump it up to 25%. The spawn works at one.

Posted by: lin-duh at December 07, 2025 06:07 PM (VCgbV)

164 Cream of Celery and Cream of Mushroom...used together with chicken and rice...
Mom used to make that one. My favorite pieces were the corners which had the greatest amount of sauce/rice crunchies...

Posted by: jim

My late wife used to make a gravy with apple cider vinegar and golden mushroom soup for burgers/salsbury steak. I need to try to recreate it. It was even good on the mashed potatoes.

Posted by: rickb223 at December 07, 2025 06:07 PM (9bIJg)

165 Tomorrow is beef stroganoff day. (Recipe in the Deplorable Gourmet.) My job is to cut up the steak in a size Mrs. JTB deems appropriate. Besides the usual fine meal there is entertainment value. The next morning I can admire the pock mark patterns in the leftover sauce where SOMEONE (not me) has plucked out pieces of steak during the night.

Posted by: JTB at December 07, 2025 06:08 PM (yTvNw)

166 Tabasco is too hot for my taste.
The most I can do is Texas Pete or just eat plain pepperoncini.
Posted by: SpeakingOf at December 07, 2025 05:54 PM (6ydKt)

I know this sounds crazy but try Tabasco's Jalapeno sauce; it's a light green color. Very, very mild. I like the Tabasco Smoked Chipotle one, but that has heat. The jalapeno one, surprisingly, does not.

Posted by: RickZ at December 07, 2025 06:09 PM (gKDq2)

167 Tabasco is too hot for my taste.

Oh my. If I'm doing Tobasco, I go right past the regular stuff and shake on the Tabasco Scorpion Sauce. Just be careful, like any spice, one doesn't want the spice to be the main flavor.

In FW, there is this place "Dave's Hot Chicken". Their "Reaper" wings required the diner to sign a waver before eating. It was roughly on par with Plucker's "Fire In the Hole" offering. It could cause a person's eyes to water - but I have had hotter Asian dishes that the point and purpose was to destroy the taste buds.

I remember going to P.F. Chang and ordering their "spicy" version of Orange Beef. All I could taste was the spice. No good.

Spice has its place. I think it was to mask the taste of past-it's-prime meat.

Posted by: Unknown Drip Under Pressure at December 07, 2025 06:10 PM (a4flb)

168 158 Cream of Celery and Cream of Mushroom...used together with chicken and rice...
Mom used to make that one. My favorite pieces were the corners which had the greatest amount of sauce/rice crunchies...

Posted by: jim (in Kalifornia) at December 07, 2025 05:52 PM (ynpvh)

I hadn't heard of that, but it does sound good.

---
Posted by: SpeakingOf at December 07, 2025 05:57 PM (6ydKt)

Simple recipe, can be found online under "No-Peek Chicken"...some use different cream soups.

Posted by: jim (in Kalifornia) at December 07, 2025 06:13 PM (ynpvh)

169 I know this sounds crazy but try Tabasco's Jalapeno sauce; it's a light green color. Very, very mild. I like the Tabasco Smoked Chipotle one, but that has heat. The jalapeno one, surprisingly, does not.

Posted by: RickZ at December 07, 2025 06:09 PM (gKDq2)

I'll have to pick one up and see.
I only use the Texas Pete in soups and chili basically.

For tacos I use Herdez Street Taco sauce, both the red and the green styles.

Posted by: SpeakingOf at December 07, 2025 06:13 PM (6ydKt)

170
Spice has its place. I think it was to mask the taste of past-it's-prime meat.

Posted by: Unknown Drip Under Pressure at December 07, 2025 06:10 PM (a4flb)

For some foods, yes. Look up how choriso was made and used...LOL.

Posted by: jim (in Kalifornia) at December 07, 2025 06:14 PM (ynpvh)

171 Did I miss the biscuits and gravy guy saying that he was using self-rising flour?

Slightly related: I once had a PhD chemist boss who had herded sheep (family business) in the mountains in summer, and made sourdough biscuits in a Dutch oven. They fed the middles of the biscuits to the dogs and the hoomans just at the crispy outsides.

Posted by: KT at December 07, 2025 06:16 PM (7vIsy)

172 I had what I call a McWhiteTrash breakfast sandwich this morning.

Two slices of white bread
Slice of Spam (the genuine stuff, no "low-sodium", etc.)
Slice of Kraft American Singles pasteurized process cheese-flavored food (I like quality cheese -- this is not the place for it).
Jalapeno slices
Mayonnaise
Butter

Fry the Spam lightly -- just enough to get some caramelization.
Glop mayonnaise (or Miracle Whip, if you must... me, there are limits to how far down the white trash road I'm willing to go -- similarly, you could try Velveeta rather than the Kraft American Singles) on the white bread.
Add Spam, cheese, and jalapeno slices
Butter both sides of sandwich exterior
Grill using either (ideal) a George Foreman Grill, a panini press (if you're a fancy-pants mofo), or one side at a time in skillet.

Wait for picket line of cardiologists to form.

Enjoy.

Posted by: Rodrigo Borgia at December 07, 2025 06:17 PM (IG3/x)

173 Throughout lunchtime, groups of men in suits would come in, drink a couple of pints for lunch, and then go back to whatever it was they did.

Posted by: Stephen Price Blair at December 07, 2025 05:33 PM (EXyHK)

One of my favorite pubs in London is called "The Harp," and it is just a few minute's walk from the National Gallery and National Portrait Gallery.

I think they might sell bags of crisps, but no hot food, and I don't recall seeing anyone eating anything.

The point of the place is the beer, and it is damned good stuff.

Posted by: CharlieBrown'sDildo at December 07, 2025 06:18 PM (n9ltV)

174 For tacos I use Herdez Street Taco sauce, both the red and the green styles.
Posted by: SpeakingOf

Frontera. Fajita sauce and they make a taco sauce. It's a liquid in a foil package. Pretty good.
Then again, I'm pretty easy to please.

Posted by: rickb223 at December 07, 2025 06:19 PM (9bIJg)

175 One of my Mom's disgusting dishes was Campbell's Cream Of Mushroom Soup basted on cod filets and broiled. Oh god...

Posted by: pawn at December 07, 2025 06:20 PM (70YV/)

176 Simple recipe, can be found online under "No-Peek Chicken"...some use different cream soups.

Posted by: jim (in Kalifornia) at December 07, 2025 06:13 PM (ynpvh)

The pictures I'm seeing look really good.
I might have to try that one day.

The chicken & rice I've had is a lot simpler.
Chicken cooked in a pot with link sausage cut in thirds, add white rice, and a lot of salt & pepper. The last few times I added sauteed diced onions & bell peppers.

I guess some call that Chicken Bog as opposed to just chicken and rice.

Posted by: SpeakingOf at December 07, 2025 06:20 PM (6ydKt)

177 174 For tacos I use Herdez Street Taco sauce, both the red and the green styles.
Posted by: SpeakingOf

Frontera. Fajita sauce and they make a taco sauce. It's a liquid in a foil package. Pretty good.
Then again, I'm pretty easy to please.

Posted by: rickb223 at December 07, 2025 06:19 PM (9bIJg)

I can't get any decent yellow corn tortillas unless I drive south (towards Mexico) or north (towards North County); both places have lots of folks from south of the border and know what tortillas should look like, be made with, and how thick they should be.

Posted by: jim (in Kalifornia) at December 07, 2025 06:21 PM (ynpvh)

178 Rodrigo Borgia,

I make SPAM and cheese sandwiches on crappy white bread. I slice and cook the SPAM in a quickie B-B-Q sauce of white vinegar and brown sugar until syrupy. Then two slices on a sandwich with cheese. No sauce needed.

Mom's recipe. I only add whole dried Thai bird chilis for heat.

Posted by: RickZ at December 07, 2025 06:21 PM (gKDq2)

179 They're about to open a Dave's Hot Chicken in my town. I've heard good things about them. I'm not a fan of ultra-spicy food, at least not since I hit 29, but I do love good fried chimkin.

Posted by: PabloD at December 07, 2025 06:21 PM (GALGA)

180 175 One of my Mom's disgusting dishes was Campbell's Cream Of Mushroom Soup basted on cod filets and broiled. Oh god...

Posted by: pawn at December 07, 2025 06:20 PM (70YV/)

Here, here, have some Lutefisk...

Posted by: jim (in Kalifornia) at December 07, 2025 06:22 PM (ynpvh)

181 > I make SPAM and cheese sandwiches on crappy white bread.
Posted by: RickZ at December 07, 2025 06:21 PM (gKDq2)

Ah, another man of discerning tastes.

Posted by: Rodrigo Borgia at December 07, 2025 06:22 PM (IG3/x)

182
I seem to remember a cookbook from long long ago about "Home from the Bar Late" which had some god-awful past expiration date canned food thrown together for barely functional adults.

Posted by: Auspex at December 07, 2025 06:23 PM (Y8DZL)

183 So, prime grade prime rib from costco? Do they typically have it this time of year?

Posted by: M. Gaga at December 07, 2025 06:25 PM (KiBMU)

184 SpaceX launch scrubbed for today due to bad weather. Hoping to retry tomorrow.

Posted by: Idaho Spudboy at December 07, 2025 06:25 PM (4mmkh)

185 Frontera. Fajita sauce and they make a taco sauce. It's a liquid in a foil package. Pretty good.
Then again, I'm pretty easy to please.

Posted by: rickb223 at December 07, 2025 06:19 PM (9bIJg)

They have it at WallyMart here.
I'll have to try the Fajita Skillet Sauce and the Chicken Taco Skillet sauce next time I order from them.
Thanks!

Posted by: SpeakingOf at December 07, 2025 06:26 PM (6ydKt)

186 181 > I make SPAM and cheese sandwiches on crappy white bread.
Posted by: RickZ at December 07, 2025 06:21 PM (gKDq2)

Ah, another man of discerning tastes.

Posted by: Rodrigo Borgia at December 07, 2025 06:22 PM (IG3/x)

There's the "Mexican" version...very thin slices of spam between two tortillas, cheese added to make everything stick together. Heat in a pan, turning over once to heat up both sides. Spam quesadilla.

Posted by: jim (in Kalifornia) at December 07, 2025 06:26 PM (ynpvh)

187 183 So, prime grade prime rib from costco? Do they typically have it this time of year?

Posted by: M. Gaga at December 07, 2025 06:25 PM (KiBMU)

Their spiral ham is pretty tasty. Made that a week+ ago...

Posted by: jim (in Kalifornia) at December 07, 2025 06:27 PM (ynpvh)

188 JTB, so glad you liked the gingerbread man recipe! It's a tried and true favorite around here.

Dash, if you want I can get your email from Ben Had and send you the recipe.

Posted by: bluebell at December 07, 2025 06:27 PM (79pEw)

189 Sigh...I made another "Muddy Buddy" Chex mix yesterday - this one was daughter request - add peanuts and extra peanut butter to the chocolate and powdered sugar fiesta and just use the single Rice Chex...it was very good. I was gonna have a cup of it now...it apparently is gone - whole dang box of Chex mix plus 1/3 jar of peanuts and all the fixings again gone in 24 hours.

I can't make this stuff fast enough this season.

I am out of gingerbread cookies, so I'll be baking holiday cookie 2 this week (on top of spouse's work dessert and youth group desserts...and probably more Chex Mix so I can get more than a taste)...

Posted by: Nova Local at December 07, 2025 06:28 PM (tOcjL)

190 183 So, prime grade prime rib from costco? Do they typically have it this time of year?

Posted by: M. Gaga at December 07, 2025 06:25 PM (KiBMU)

I just have a very hard time plunking down $10+/lb for meat...and forget about fish at Costco in Kali, it's closer to $16 to $20/lb...raw.

Posted by: jim (in Kalifornia) at December 07, 2025 06:28 PM (ynpvh)

191 I forget who told me to use Black beans instead of Pinto beans for my Taco Tuesdays but I tried them and I still eat them, then I use the leftover half of the can to add to chili another day in the week.

I get the Goya brand and they're pretty good beans.

Posted by: SpeakingOf at December 07, 2025 06:29 PM (6ydKt)

192 What is up with bacon?

Our last couple packages (various brands) are all... sucky.

Pale color, no smoke flavor, cooks up like shit. Mostly fat. What gives? Is it just us?

(no it's not just us.)

Posted by: Martini Farmer at December 07, 2025 06:29 PM (NwnyJ)

193 187 183 So, prime grade prime rib from costco? Do they typically have it this time of year?

Posted by: M. Gaga at December 07, 2025 06:25 PM (KiBMU)

Their spiral ham is pretty tasty. Made that a week+ ago...
Posted by: jim (in Kalifornia) at

They used to sell a prepped crown roast of pork tied up and stuffed with sourdough dressing. It was really really good. Especially if you didn’t overcook the pork.

Posted by: nurse ratched at December 07, 2025 06:29 PM (mT+6a)

194 While nothing fancy tonight, Burritos tomorrow

Posted by: Skip at December 07, 2025 06:29 PM (Ia/+0)

195 So, prime grade prime rib from costco? Do they typically have it this time of year?

Posted by: M. Gaga at December 07, 2025 06:25 PM (KiBMU)

Mine does, but their prime beef varies wildly. I go to Costco with the assumption that I will not be buying beef, and that is the case about half the time.

Posted by: CharlieBrown'sDildo at December 07, 2025 06:30 PM (n9ltV)

196 I've recently found the joy of buying a store roasted chicken (1/2 for $6, a whole for $10). With the whole, I get chicken legs and wings, plus skin, the first day. Then I make chicken salad with the rest. That gives me 4 or 5 sandwiches. Not bad for the money.

This time, I took the carcass and what not and make a stock. Got six of my pint containers for the freezer. Not a bad bonus. I'll use it in either chicken or bean soup.

Posted by: RickZ at December 07, 2025 06:30 PM (gKDq2)

197 I can't get any decent yellow corn tortillas unless I drive south (towards Mexico) or north (towards North County); both places have lots of folks from south of the border and know what tortillas should look like, be made with, and how thick they should be.
Posted by: jim

Try making your own.

Posted by: rickb223 at December 07, 2025 06:30 PM (9bIJg)

198 The prime rib I got last year was like $130.

I don't have to cook one this year with Dad gone.

Posted by: SpeakingOf at December 07, 2025 06:30 PM (6ydKt)

199 196 I've recently found the joy of buying a store roasted chicken (1/2 for $6, a whole for $10). With the whole, I get chicken legs and wings, plus skin, the first day. Then I make chicken salad with the rest. That gives me 4 or 5 sandwiches. Not bad for the money.

This time, I took the carcass and what not and make a stock. Got six of my pint containers for the freezer. Not a bad bonus. I'll use it in either chicken or bean soup.

Posted by: RickZ at December 07, 2025 06:30 PM (gKDq2)

Costco roast chicken is...$5? For a whole. I'll buy one, strip the meat off while it's still warm. If I have the ingredients, I'll make chicken salad for the kiddos (have to use non-egg mayo, as older child became allergic to egg yolks)...

Posted by: jim (in Kalifornia) at December 07, 2025 06:32 PM (ynpvh)

200 197 I can't get any decent yellow corn tortillas unless I drive south (towards Mexico) or north (towards North County); both places have lots of folks from south of the border and know what tortillas should look like, be made with, and how thick they should be.
Posted by: jim

Try making your own.

Posted by: rickb223 at December 07, 2025 06:30 PM (9bIJg)

I have, mostly the flour tortillas when I was on dialysis. Store-bought had salt, so I had to make my own using herbs...
Too much work, easier just to buy.

Posted by: jim (in Kalifornia) at December 07, 2025 06:33 PM (ynpvh)

201 I can't get any decent yellow corn tortillas unless I drive south (towards Mexico) or north (towards North County); both places have lots of folks from south of the border and know what tortillas should look like, be made with, and how thick they should be.
Posted by: jim

Try making your own. They can't be that hard. People have been making their own for hundreds of years. I'm more fond of flour. They don't seem to tear as easy.

Posted by: rickb223 at December 07, 2025 06:33 PM (9bIJg)

202 201 I can't get any decent yellow corn tortillas unless I drive south (towards Mexico) or north (towards North County); both places have lots of folks from south of the border and know what tortillas should look like, be made with, and how thick they should be.
Posted by: jim

Try making your own. They can't be that hard. People have been making their own for hundreds of years. I'm more fond of flour. They don't seem to tear as easy.

Posted by: rickb223 at December 07, 2025 06:33 PM (9bIJg)

Corn tortillas are better for some things, flour for others...they each have their place.

Posted by: jim (in Kalifornia) at December 07, 2025 06:34 PM (ynpvh)

203 I get the Goya brand and they're pretty good beans.

Posted by: SpeakingOf at December 07, 2025 06:29 PM (6ydKt)

Agreed. IMO, the best canned bean on the market. (Just never buy anybody's canned kidney beans as they all suck.)

I'll use Goya canned pink beans and make my own refried beans.

I'll also use any of the red or black beans, rinsed and add to salads. A small can goes a long way that way.

Posted by: RickZ at December 07, 2025 06:34 PM (gKDq2)

204 Ok. No idea how that double posted.

Posted by: rickb223 at December 07, 2025 06:35 PM (9bIJg)

205 > I can't get any decent yellow corn tortillas unless I drive south (towards Mexico) or north (towards North County)

They're pretty easy to make, and likely cheaper and less time-consuming than a road trip. You may want to get a tortilla press if you get into it in a big way (I have one) but a rolling pin will work until then.

Homemade Tortillas (small batch)

1/2 cup dried masa. 1/2 teaspoon salt. Add 1/4 cup of warm-to-hot water, mix thoroughly. Add small amounts of water at a time until dough comes together (about 1 oz more, usually). Knead and mix for 5 minutes. Roll into 5 ping-pong ball size (small size) or 3 larger balls (normal size).

Cover with damp paper towel and let rest for 15 minutes

Heat a skillet... cast iron ideal. No oil. It should be hot, just on the verge of smoking.

Use a tortilla press or a rolling pin to smash balls flat between layers of plastic. Split-open Ziploc-style freezer bags work very well.

Cook for 10 seconds on first side, flip, cook for 15 seconds, flip again, lightly tap top surface until tortilla starts to puff up,

Way better than store-bought, IMO, unless you have access to a Mexican grocery that makes them on the spot.

Posted by: Rodrigo Borgia at December 07, 2025 06:35 PM (IG3/x)

206
Welp, Christmas is starting to shape up.

Got my reservation in for tamales for Christmas Eve dinner was per Texas/Texican tradition.

Weird that you have to reserve a batch of tamales, but such is the case this time of year unless you enjoy standing in the cold for a few hours.

...only to have them run out at the last minute.

Posted by: naturalfake at December 07, 2025 06:36 PM (iJfKG)

207 My wife, MIL and FIL, got rest their souls, loved to eat sweet potatoes roasted (in aluminum foil) on the Traeger. Those sweet potatoes tasted marvelous, but were not really healthy for diabetics like the three of them were...

Posted by: jim (in Kalifornia) at December 07, 2025 06:37 PM (ynpvh)

208 Way better than store-bought, IMO, unless you have access to a Mexican grocery that makes them on the spot.

Posted by: Rodrigo Borgia at December 07, 2025 06:35 PM (IG3/x)

I remember as a kid going to the tortilleria...the smell was heaven, the tortillas were wonderful. Mom would buy them by the kilo.

Posted by: jim (in Kalifornia) at December 07, 2025 06:39 PM (ynpvh)

209
Hey do any of you make Panettone for Christmas?

Is it as easy as it looks?

I was vaguely thinking of making Christmas Stollen this year.

But panettone looks like it lives in the same neighborhood and is easier.

Any good recipes?

Posted by: naturalfake at December 07, 2025 06:39 PM (iJfKG)

210 I can't get any decent yellow corn tortillas unless I drive south (towards Mexico) or north (towards North County); both places have lots of folks from south of the border and know what tortillas should look like, be made with, and how thick they should be.
Posted by: jim (in Kalifornia) at December 07, 2025 06:21 PM (ynpvh)

One of the pluses of living in Queens. I buy at the grocery store a pretty tasty brand of 8" corn tortillas, perfect for tacos. Good price. 25 for like two bucks, something like that.

Posted by: RickZ at December 07, 2025 06:39 PM (gKDq2)

211 Grilled sea bass, sautéed asparagus and a little rice. Got leftovers for lunch tomorrow. Time for a cigar and a glass of Marsala on the patio.

Posted by: CrotchetyOldJarhead at December 07, 2025 06:40 PM (3Ope8)

212 I remember as a kid going to the tortilleria...the smell was heaven, the tortillas were wonderful. Mom would buy them by the kilo.

Posted by: jim (in Kalifornia) at December 07, 2025 06:39 PM (ynpvh)

One of the things I miss about living in California is that sort of stuff.

Posted by: CharlieBrown'sDildo at December 07, 2025 06:40 PM (n9ltV)

213 Heat a skillet... cast iron ideal. No oil. It should be hot, just on the verge of smoking.

Use a tortilla press or a rolling pin to smash balls flat between layers of plastic. Split-open Ziploc-style freezer bags work very well.

I picked up a Lodge 10 & 1/2" round griddle specifically for heating tortillas. It has a small lip vs a bigger lip of a skillet. Easier to flip tortillas by hand.

Posted by: rickb223 at December 07, 2025 06:42 PM (9bIJg)

214 One of the pluses of living in Queens. I buy at the grocery store a pretty tasty brand of 8" corn tortillas, perfect for tacos. Good price. 25 for like two bucks, something like that.

Posted by: RickZ at December 07, 2025 06:39 PM (gKDq2)

There are some Mexican stores that make their tortillas fresh, but again, I have to drive to north county or south of Interstate 8 to get 'em. Too lazy, don't drive much these days, and won't be driving at all for 6 wks after my 2nd man-Caesarean...

Posted by: jim (in Kalifornia) at December 07, 2025 06:42 PM (ynpvh)

215 Try making your own. They can't be that hard. People have been making their own for hundreds of years. I'm more fond of flour. They don't seem to tear as easy.
Posted by: rickb223 at December 07, 2025 06:33 PM (9bIJg)

The corn tortillas require lard.

You also must have a tortilla press.

Posted by: RickZ at December 07, 2025 06:42 PM (gKDq2)

216 209
Hey do any of you make Panettone for Christmas?

Is it as easy as it looks?

I was vaguely thinking of making Christmas Stollen this year.

But panettone looks like it lives in the same neighborhood and is easier.

Any good recipes?
Posted by: naturalfake at December 07, 2025 06:39 PM (iJfKG)

Can't help here, but I was pitching the spouse trying to make fruit cake with fresh fruit and alcohol (unfortunately would be skipping the nuts) without days of soaking. Kinda modernizing and "health-updating" the bricks of the past...haven't decided if I'll go all in, but I did see fresh cherries on sale this week at Safeway...and fresh pineapples are on sale...and maybe fresh apples or pears or grapes...I dunno. Still in thought process...

Posted by: Nova Local at December 07, 2025 06:43 PM (tOcjL)

217
Central Market makes fresh tortillas.

They're very good.esp the Butter Tortillas.

Posted by: naturalfake at December 07, 2025 06:44 PM (iJfKG)

218 Tortillas must be made with Manteca. Accept nothing less…

Posted by: CrotchetyOldJarhead at December 07, 2025 06:45 PM (3Ope8)

219 Unless you have a flattop gridell in your home, making tortillas is a waste of gas/electricity. I mean, it can be fun and they taste a little better than storebought but it just doesn't seem worth it. ( I suppose somewhere out there someone's figured out how to make them in the oven, perhaps. )

Posted by: weft cut-loop at December 07, 2025 06:45 PM (mlg/3)

220 I picked up a Lodge 10 & 1/2" round griddle specifically for heating tortillas. It has a small lip vs a bigger lip of a skillet. Easier to flip tortillas by hand.

Posted by: rickb223 at December 07, 2025 06:42 PM (9bIJg)

This is a man who takes his tortillas seriously.

Posted by: SpeakingOf at December 07, 2025 06:46 PM (6ydKt)

221 218 Tortillas must be made with Manteca. Accept nothing less…

Posted by: CrotchetyOldJarhead at December 07, 2025 06:45 PM (3Ope

Yeah, good ol' lard.

Posted by: jim (in Kalifornia) at December 07, 2025 06:46 PM (ynpvh)

222 I picked up a Lodge 10 & 1/2" round griddle specifically for heating tortillas. It has a small lip vs a bigger lip of a skillet. Easier to flip tortillas by hand.

Posted by: rickb223 at December 07, 2025 06:42 PM (9bIJg)

In a pinch, you can also heat up frozen pizzas on it on the stovetop.

Ask me how I know.

Posted by: RickZ at December 07, 2025 06:48 PM (gKDq2)

223 I just buy a ten pack of La Banderitas tortillas.
Of all the brands I've tried, like four or five of them, theirs was the tastiest. And they're kinda lighter and get fluffier than any other brand.

Posted by: SpeakingOf at December 07, 2025 06:48 PM (6ydKt)

224 Unless you have a flattop gridell in your home, making tortillas is a waste of gas/electricity. I mean, it can be fun and they taste a little better than storebought but it just doesn't seem worth it. ( I suppose somewhere out there someone's figured out how to make them in the oven, perhaps. )
Posted by: weft cut-loop at December 07, 2025 06:45 PM (mlg/3)

Depending on what I'm making, I'll often just throw the Central Market tortillas on muh flattop griddle. Give them a quick flip or two and take them off when they start to puff.

That little bit griddling makes them taste 10X better like homemade.

Posted by: naturalfake at December 07, 2025 06:48 PM (iJfKG)

225 Welp, Christmas is starting to shape up.

Got my reservation in for tamales for Christmas Eve dinner was per Texas/Texican tradition.

Weird that you have to reserve a batch of tamales, but such is the case this time of year unless you enjoy standing in the cold for a few hours.

...only to have them run out at the last minute.
Posted by: naturalfake

Tamale company that we've used at Christmas:

tommytamale.com/

Posted by: rickb223 at December 07, 2025 06:49 PM (9bIJg)

226 Sounds like it'd be a perfect griddle to make flapjacks, too.

Posted by: SpeakingOf at December 07, 2025 06:50 PM (6ydKt)

227 Made a no-bake cheesecake for Thanksgiving. It tasted great, even if the texture was a bit odd.

Posted by: javems at December 07, 2025 06:52 PM (8I4hW)

228 You like hot pork pies? There's a story about that.

https://www.youtube.com/watch?v=MCHPnmQS66Q

Posted by: Moriarty at December 07, 2025 06:52 PM (988Xs)

229 Thanks CBD!

Now for some mulled cider with cinnamon, anise, orange peel, and cloves.

Posted by: San Franpsycho at December 07, 2025 06:53 PM (A0sqA)

230 Made a no-bake cheesecake for Thanksgiving. It tasted great, even if the texture was a bit odd.
Posted by: javems at December 07, 2025 06:52 PM (8I4hW)

I found the same texture issue with the no-cook puddings.

How hard is it to heat milk?

Posted by: RickZ at December 07, 2025 06:54 PM (gKDq2)

231 SNOWBALL CANDIES ... If anyone is looking for a quick and easy home-made treat to take to holiday gatherings -- and you also want it to be gluten-free -- here's a recipe that I tried this week and was pleased with the results ... The four ingredients are melted white chocolate, slivered almonds, flaked coconut, and Rice Krispies.

https://12tomatoes.com/slow-cooker-snowballs/

For holiday cookie swaps, I am usually asked to bring those round powdered-sugar coated shortbread-ish cookies (also sometimes called ethnic wedding cookies) ... And I will continue to make these as long as I'm asked ... For those in my universe sensitive to gluten, however, I have been trying for years to make a GF version with no success -- without gluten, they come out as flat as a pancake ... Here's hoping these candies will be well received until I can conquer the GF cookie challenge.

Posted by: Kathy at December 07, 2025 06:54 PM (zuKcR)

232 Ah, the food thread! The perfect place to put this link (in re: the earlier comments on RC Colas and Moon Pies).

Big Bill Lister's 1951 recording of "Gimme an RC Cola and a Moon Pie". Not exactly Hank Williams, but it does remind me of my hometown.

https://tinyurl.com/2sww5uns

Posted by: Paco at December 07, 2025 06:55 PM (2L+MU)

233 The loaf looks great scampydog, especially the scoring. Kudos to the Mrs.

Posted by: javems at December 07, 2025 06:55 PM (8I4hW)

234 Tamale company that we've used at Christmas:

tommytamale.com/
Posted by: rickb223 at December 07, 2025 06:49 PM (9bIJg)

They look good.

I'll have to give them a test drive.

Posted by: naturalfake at December 07, 2025 06:55 PM (iJfKG)

235 Dad joke:

Breaking News:
Count Chocula, the Stay-Puft Marshmallow Man and the Teddy Grahams Bear have all perished in a fire

S'more at 11.

Posted by: rickb223 at December 07, 2025 06:56 PM (9bIJg)

236 RC Cola is already sweet.
Add Moon Pie to that and it's like diabetic shock.

Even as a kid I remember eating that combo, like a lot of people around here, and thinking "This is almost too sweet!"

Now it's not 'almost' for me anymore.

Posted by: SpeakingOf at December 07, 2025 06:57 PM (6ydKt)

237 235 Dad joke:

Breaking News:
Count Chocula, the Stay-Puft Marshmallow Man and the Teddy Grahams Bear have all perished in a fire

S'more at 11.

Posted by: rickb223 at December 07, 2025 06:56 PM (9bIJg)

Not bad. My current favorite?

Do People eat more bananas than monkeys?

Yes. People rarely eat monkeys.

Posted by: jim (in Kalifornia) at December 07, 2025 06:58 PM (ynpvh)

238 Another I like:

What do you give a girl that has everything?

Penicillin.

Posted by: jim (in Kalifornia) at December 07, 2025 06:59 PM (ynpvh)

239 Totally unrelated topic except that it is the weekend and we have specialty threads, I would like to request an afternoon open thread frrom the cobbs on Saturday and Sunday for current events not related to pets, movies, gardening, reading, cooking, and gubs. We always have an openish morning thread but I hesitate to pontificate on a thread six hours plus old.

Posted by: toby928(c) at December 07, 2025 06:59 PM (jc0TO)

240 231 SNOWBALL CANDIES ... If anyone is looking for a quick and easy home-made treat to take to holiday gatherings -- and you also want it to be gluten-free -- here's a recipe that I tried this week and was pleased with the results ... The four ingredients are melted white chocolate, slivered almonds, flaked coconut, and Rice Krispies.

https://12tomatoes.com/slow-cooker-snowballs/

For holiday cookie swaps, I am usually asked to bring those round powdered-sugar coated shortbread-ish cookies (also sometimes called ethnic wedding cookies) ... And I will continue to make these as long as I'm asked ... For those in my universe sensitive to gluten, however, I have been trying for years to make a GF version with no success -- without gluten, they come out as flat as a pancake ... Here's hoping these candies will be well received until I can conquer the GF cookie challenge.
Posted by: Kathy at December 07, 2025 06:54 PM (zuKcR)

Technically, unless they have changed their recipe, Rice Krispies are NOT gluten free. The store brand versions of them (Aldi's specifically that I know of) ARE gluten free. So check the labels if you are making them for GF friends...

Posted by: Nova Local at December 07, 2025 07:00 PM (tOcjL)

241 236 RC Cola is already sweet.
Add Moon Pie to that and it's like diabetic shock.

Even as a kid I remember eating that combo, like a lot of people around here, and thinking "This is almost too sweet!"

Now it's not 'almost' for me anymore.

Posted by: SpeakingOf at December 07, 2025 06:57 PM (6ydKt)

I was the kid that added sugar to his Frosted Flakes...

Posted by: jim (in Kalifornia) at December 07, 2025 07:00 PM (ynpvh)

242 And my Dad and his people absolutely adored putting salted peanuts in their bottles of Coke.

I never got it, why do I need a bunch of peanuts floating around in my perfectly good Coke?

But they swore it was the best thing ever.

Posted by: SpeakingOf at December 07, 2025 07:00 PM (6ydKt)

243 I do a variant of Martha Stewart's no-bake cheesecake recipe.

2 blocks cream cheese
1 14 oz can sweetened condensed milk
1/4 cup lemon juice
1 tablespoon vanilla extract

Bring cream cheese to room temperature

Beat with electric mixer until smooth, then slowly add sweetened condensed milk while mixing.

Add lemon juice and vanilla, mix thoroughly.

Put in pie shells, smooth with spatula, place in refrigerator until firm.

Add any desired toppings after firmed up. I usually use canned pie filling (cherries, blueberries... it's all good)

Fills two premade pie shells.

Posted by: Rodrigo Borgia at December 07, 2025 07:00 PM (IG3/x)

244 Nood gunz for ya'll.

Posted by: SpeakingOf at December 07, 2025 07:01 PM (6ydKt)

245 > Dad joke:

Did you hear that the Pillsbury Dough Boy broke up with Strawberry Shortcake?

He gave her a yeast infection.

Posted by: Rodrigo Borgia at December 07, 2025 07:02 PM (IG3/x)

246 Pork pies are supposed to be cold. It's a portable food.
I think there are places up North that sometimes serve them hot on bonfire night but, generally, the idea was you can take it with you and it won't fall apart.

The 'fat' is gelatin or aspic which is there to enhance the flavour of the meat and fill the gaps caused by the shrinking in the cooking process.

I prefer mine with a spicy pickle but I'd suggest the condiment that yours was served with is Piccalilli.

Posted by: stv at December 07, 2025 07:04 PM (XMeSM)

247 You can make a very decent pecan pie with just maple syrup, egg, and an ounce of bourbon or rye. Some vanilla, nutmeg, cardomon, and cinnamon is fine too.

I do not bother with corn syrup. Maple is a bit pricier, but worth it.

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