Food Thread: Render Unto Yorkshire (Pudding) The Things That Go With Yorkshire (Pudding)

I recently bought a large chunk of converted vegetarian food to break down into steaks. There was a fair amount of lovely-looking fat which I couldn't bear to waste, so I rendered it into about a pint of gorgeous, pure-white beef tallow.

And what to do with it? Well, aside from using it as a cooking fat for all sorts of delicious stuff like fried eggs, and mixed into hamburger if it doesn't look fatty enough, and sautévegetables in to get them nice and brown and crispy?

Yorkshire pudding! Which goes wonderfully with the aforementioned steaks!

Although...these were a decidedly unimpressive batch. They didn't rise and get puffy and airy as much as I wanted, and I have a sneaking suspicion that I used too much beef tallow. I know...it's strange just writing those words, but that may have been the problem.

However, they were delicious and fatty and absolutely fun to eat, so, I can't complain, just observe.

******
The mainstream media are woefully, pathetically ignorant of even the most basic scientific principles, and when food and diet is the topic, it gets even worse. They can't even follow a simple rational argument, or even an expansion of a basic point.

Here is a great example. The headline is ridiculously, hilariously wrong. Ben Carson said no such thing. He simply explained that protein comes in many forms and isn't necessarily from animal protein via meat.

Food pyramid faces scrutiny as Ben Carson reveals why Americans don't have to eat meat

For those concerned the new guidance might lead Americans to eat too much red meat, Carson said, "Instead of thinking about it as too much red meat, let's look at the overall recommendation — and that is that you eat 1.2 to 1.6 grams per kilogram of body weight per day. Now, how you get that protein doesn't matter. If it's drinking milk, if it's eating cheese — as long as you maintain high-performance fuel for your engine."

Of course he eats meat, and he isn't recommending anything even close to a vegetarian diet. He is simply pointing out that protein comes in many forms.

And this quotation is even better:

While the updated dietary guidelines emphasize whole, nutrient-dense foods, Carson cautioned against relying solely on GLP-1s like Ozempic for weight loss.
"All these artificial methods don't last a very long time. You have to keep taking them, and they're expensive," he said.
About one in eight American adults, roughly 12%, have used GLP-1 drugs for obesity and diabetes, with around 6% currently taking them as they rise in popularity, as Fox News Digital previously reported.

Notice how the media conflate GLP-1 drugs used to control diabetes with the use of them for weight loss? There is a big difference, and Carson is referring only to its non-diabetes use.

Maybe I am being picky, but I grow tired of this hysterical and illogical analysis of complex biomedical issues.

******

So...I was sitting in the hotel lounge recently, thinking that a seltzer would be grand, but no, there were none to be had. So I channeled my youthful enjoyment of Diet Coke, thinking that they are probably identical, and since I hadn't had one in about 15 years, I wouldn't know the difference anyway.

Well, now I do know the difference, and that Pepsi was f*cking awful. I am a cheap bastard, even with other people's money, but I didn't finish it. Or come close. A few sips was all it took to convince me of the fundamental rightness of the argument that Coke Is It!

******
I like Alton Brown. He knows how to write recipes, and he is sufficiently compulsive for my taste. But...Best Burger Ever? Don't be ridiculous! It has lamb in it! And he puts mayo on the bottom of the bun, which is a perversion and unfitting of a true red-blooded American.

On the other hand (where is the first hand?), his pie crust recipe is clever.

******

Screw you Whole Foods. That is the pathetic result of popping their "organic popping corn." And the popped kernels weren't just small; they were tough as well. How they managed that? I have no idea. Maybe, like many other "organic" foods, popping corn that is raised organically simply isn't as good as conventional stuff.

The next batch, after a visit to my local supermarket, was JiffyPop, and it was far better, with bigger popped kernels and fewer old maids.

Speaking of which....what do you call unpopped kernels?

******
And why is my current obsession popcorn?

This is why!

Yeah, I guess people make traditional box Mac & Cheese with it, but a dusting on hot popcorn is delicious!

******

******
A friend graciously gave me some genuine grown-in-the-USA garlic, and I tasted one clove and planted 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 January 18, 2026 04:00 PM (Ia/+0)

2 I'm Starving

Posted by: Pete Bog at January 18, 2026 04:01 PM (qlUA+)

3 Pudding!!

Posted by: Commissar of plenty and festive little hats at January 18, 2026 04:02 PM (Kt19C)

4 If I didn't eat red meat I would starve

Posted by: Skip at January 18, 2026 04:02 PM (Ia/+0)

5 Speaking of which, beef Burritos tonight

Posted by: Skip at January 18, 2026 04:03 PM (Ia/+0)

6 My experience with Whole Foods is to avoid anything conspicuously marked "organic".

Posted by: Additional Blond Agent, STEM Guy at January 18, 2026 04:03 PM (/HDaX)

7 Can't think about dinner. Just got back from SiL's birthday. The chocolate mandarin cake was a tad dry. But the blueberry banana bread was teh awesome.

Posted by: San Franpsycho at January 18, 2026 04:07 PM (RIvkX)

8 I've only done the Yorkshire a couple of times. I think one thing that helps is to leave the batter out to warm to room temp. I think the cold batter doesn't rise up quick enough. That besides making sure the containers are oven-hot with the grease in them.

Posted by: weft cut-loop at January 18, 2026 04:07 PM (mlg/3)

9 I have nothing to add.

Posted by: Don Black at January 18, 2026 04:09 PM (ZxPkt)

10 Yorkshire pudding is fun but not worth the effort.

You make it, I'll eat it but that's as far as I go.

Posted by: San Franpsycho at January 18, 2026 04:09 PM (RIvkX)

11 3 Pudding!!
Posted by: Commissar of plenty and festive little hats at January 18, 2026 04:02 PM
That's what I'm looking for.

Posted by: Eromero at January 18, 2026 04:10 PM (LHPAg)

12 Dang! I've not enjoyed Yorkshire pudding in years.

Sigh...

Posted by: Diogenes at January 18, 2026 04:10 PM (2WIwB)

13 Christmas ham came out of the freezer and into the soup pan, along with lentils and various veggies, aiming for halftime and on schedule.

Posted by: From about That Time at January 18, 2026 04:11 PM (sl73Y)

14 Yay! Food Thread.

I was getting hungry....

Thank you CBD!

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 18, 2026 04:11 PM (QGaXH)

15 The popcorn kernels were old. They pop bigger when they are fresh.

Posted by: huerfano at January 18, 2026 04:11 PM (98kQX)

16 And a Far Side cartoon too!

Truly we are blesseded!

Posted by: Anonymous Rogue in Kalifornistan (ARiK) at January 18, 2026 04:12 PM (QGaXH)

17 Yorkshire pudding is fun but not worth the effort.

Posted by: San Franpsycho at January 18, 2026 04:09 PM (RIvkX)

We don't need your kind around here!

[Damned commies!]

Posted by: CharlieBrown'sDildo at January 18, 2026 04:13 PM (n9ltV)

18 Football day, spouse woke up sick, and I'm feeling iffy...so, I went to Safeway and bought Rotisserie Chickens (haven't had in a year?) and French Bread (and some other bakery breads for tomorrow and Tuesday b/c when I feel iffy, I want bread...olive oil, salt, and bread).

Gonna have both with a red leaf lettuce and shredded carrot salad (with sesame dressing, also for the chicken) and strawberries and diced watermelon.

It's gonna be chicken all day (bought some premarinated 50% off teriyaki chicken thighs for tomorrow) til we both feel good again.

Posted by: Nova Local at January 18, 2026 04:14 PM (tOcjL)

19 and fewer old maids.
Speaking of which....what do you call unpopped kernels?

I'm also from an "old maids" family. Or "old maids" part of the country, or whatever splits up naming for them.

Are there other names? I've never heard any, unlike the soda/pop/coke question.

Posted by: mikeski at January 18, 2026 04:14 PM (VHUov)

20 Posted by: Diogenes at January 18, 2026 04:10 PM (2WIwB)

It's pretty easy. Try it!

Posted by: CharlieBrown'sDildo at January 18, 2026 04:14 PM (n9ltV)

21 I really don't think ever had a Yorkshire pudding

Posted by: Skip at January 18, 2026 04:16 PM (Ia/+0)

22 PS - CJ Stroud is trying to keep Houston's defense from winning. They are a Super Bowl winning defense with a prep school offense...

Posted by: Nova Local at January 18, 2026 04:16 PM (tOcjL)

23 17 Yorkshire pudding is fun but not worth the effort.

Posted by: San Franpsycho at January 18, 2026 04:09 PM (RIvkX)

We don't need your kind around here!

[Damned commies!]
Posted by: CharlieBrown'sDildo at January 18, 2026 04:13 PM (n9ltV)

Except he's right. Mashed potato is always superior in taste and effort level (and heck, even price)...

Posted by: Nova Local at January 18, 2026 04:17 PM (tOcjL)

24 I believe that Ben Carson is a 7th Day Adventist, and they have a scriptural reason for vegetarianism.
Nice people, and I do like Ben, but I am leery of taking diet advice from people who have a need to convert me to vegetarianism.

Posted by: Kindltot at January 18, 2026 04:20 PM (rbvCR)

25 I had the same problem with my Yorkshire pudding at Christmas. I suspect it was the same cause. Still tasted great.

Posted by: JackStraw at January 18, 2026 04:20 PM (viF8m)

26 Thetd you have it, I like mashed potatoes

Posted by: Skip at January 18, 2026 04:20 PM (Ia/+0)

27
g'afternoon, 'rons

two things:

A. got a pan of cornbread in the oven

&

2. Whataburger Spicy Jalapeno Ranch sauce is delicious

Posted by: AltonJackson at January 18, 2026 04:20 PM (tljrc)

28 I make Yorkshire pudding often. Between the eggs, milk & butter it's full of protein to go along with beef stew or steaks!

Posted by: DanMa'am at January 18, 2026 04:22 PM (8uzBS)

29 24 I believe that Ben Carson is a 7th Day Adventist, and they have a scriptural reason for vegetarianism.
Nice people, and I do like Ben, but I am leery of taking diet advice from people who have a need to convert me to vegetarianism.
Posted by: Kindltot at January 18, 2026 04:20 PM (rbvCR)

I think his point was, if you want less meat, you can hit the recommended protein numbers with the dairy, soy, legume, fish, egg, nut, and other food families...

I think they actually did release suggestions for how vegans and vegetarians could hit the numbers...

Posted by: Nova Local at January 18, 2026 04:22 PM (tOcjL)

30 You can't have any pudding if you don't eat your meat.

Posted by: JackStraw at January 18, 2026 04:23 PM (viF8m)

31 with around 6% currently taking them as they rise in popularity, as Fox News Digital previously reported.

Notice how the media conflate GLP-1 drugs used to control diabetes with the use of them for weight loss? There is a big difference, and Carson is referring only to its non-diabetes use.

There is a buried lede there, though.

GLP-1s are not approved for treating type 1 diabetes.

So 6% of Americans, 1 in 17, are either so overweight they want to drug themselves to fix it, or they're so overweight they have type 2 diabetes and need drugs for that.

Presumably it's worse than that, since not everyone with type 2 is taking a GLP-1 drug for it.

Maybe that old carb-based food pyramid wasn't so great after all, eh?

"Experts." There aren't big enough air quotes to make that word work.

Posted by: mikeski at January 18, 2026 04:24 PM (VHUov)

32 >>>And what to do with it? Well, aside from using it as a cooking fat for all sorts of delicious stuff like fried eggs, and mixed into hamburger if it doesn't look fatty enough, and sautévegetables in to get them nice and brown and crispy?

I rendered about a pint of tallow from a rib roast a few years back. Delicious. Absolutely the best beef stew has a tiny bit to make it coat your lips and mouth with deliciousness when you eat it.

Your Yorkeshires, you're using a muffin pan, yeah?

My English aunt always used a low muffin tin, no deeper than about 3/4" and wide, kind of what you see people use for baking muffin tops. I don't think you can use too much tallow, but it and the pan has to be hot enough to begin cooking the batter when you ladle it in.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:25 PM (dK+Kv)

33 Pepsi has always been undrinkable.

Posted by: From about That Time at January 18, 2026 04:25 PM (sl73Y)

34 I found some stuff at Amazon from Clean Monday Meals. It's their Chicken Ramen Seasoning. It's really very good. I also ordered some air dried ramen noodles, for a tasty healthy meal, although not as cheap as the grocery store stuff. They also have a Ranch seasoning I want to try. The CEO has celiac disease, so what I've seen so far are gluten and dairy free.

Posted by: Notsothoreau at January 18, 2026 04:25 PM (+mUZM)

35 Those Yorkies look delish!

I'm having chicken, mashed purple sweet potatoes, and broccoli, and there's a Randolph Scott movie cued up (Randolph Scott!).

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:25 PM (kpS4V)

36 Being a Texan and not of Italian descent, meatballs aren't really part of my rotation, but-

I saw this recipe yesterday and it sounded good, fun, and stupidly easy, which puts it right in my wheelhouse.

Chicken Piccata Meatballs
https://cooking.nytimes.com/recipes/
759853156-

chicken-piccata-meatballs

Very nice variation on the usual meatballery. It was enjoyed by all.

So, if it sounds good to you, give it a whirl.

The Down Side? I burned the living doodad outta my hand when after pulling my pan out of the oven, and starting to set up the final dish, I absent-mindedly grabbed hold of a 400* pan handle.
Wholley Kau! The pain was so instantaneous and deep I thought I'd been shocked by electricity.

Anyway, I lived, and as a result I don't recommend grabbing onto 400* pan handles.

Posted by: naturalfake at January 18, 2026 04:26 PM (iJfKG)

37 I absent-mindedly grabbed hold of a 400* pan handle.
Wholley Kau! The pain was so instantaneous and deep I thought I'd been shocked by electricity.

Posted by: naturalfake at January 18, 2026 04:26 PM (iJfKG)

I've done this. I also do not recommend.

Posted by: Dash my lace wigs! at January 18, 2026 04:27 PM (h7ZuX)

38
Pot roast, mashed potatoes, and broccoli today.

Basic cold weather chow.

Posted by: naturalfake at January 18, 2026 04:28 PM (iJfKG)

39
Speaking of which....what do you call unpopped kernels?

------

Unpopped kernals.

Posted by: Semi-Literate Thug at January 18, 2026 04:28 PM (t1fZA)

40 My English aunt always used a low muffin tin, no deeper than about 3/4" and wide, kind of what you see people use for baking muffin tops. I don't think you can use too much tallow, but it and the pan has to be hot enough to begin cooking the batter when you ladle it in.
Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:25 PM (dK+Kv)

To do good cornbread your fat in the pan has to be hot enough that it sizzles when you pour the batter in. It sounds like the Yorkshire pudding had to be started the same way.

Posted by: Kindltot at January 18, 2026 04:28 PM (rbvCR)

41 That Yorkshire Pudding looks yummy! We've got stew in the crockpot -

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn at January 18, 2026 04:28 PM (SRRAx)

42 Just had a large mug full of homemade chicken broth.

Chicken carcas out of the freezer, carrot, onions celery, some peppercorns and salt. Water. Instapot. Push button.

This is the kind of thing you feel getting absorbed into your bloodstream Immediately and feels good.

Plus, I’m recovering from the being at the Seahawks game yesterday. It was awesome to have my oldest ask me to join him and his friends.

Posted by: nurse ratched at January 18, 2026 04:28 PM (IhIKR)

43
Anyway, I lived, and as a result I don't recommend grabbing onto 400* pan handles.
Posted by: naturalfake at January 18, 2026 04:26 PM (iJfKG)

I only had to do that two or three times before I started remembering to be cautious.

Posted by: Kindltot at January 18, 2026 04:29 PM (rbvCR)

44 34 I found some stuff at Amazon from Clean Monday Meals. It's their Chicken Ramen Seasoning. It's really very good. I also ordered some air dried ramen noodles, for a tasty healthy meal, although not as cheap as the grocery store stuff. They also have a Ranch seasoning I want to try. The CEO has celiac disease, so what I've seen so far are gluten and dairy free.
Posted by: Notsothoreau at January 18, 2026 04:25 PM (+mUZM)

Air dried ramen are my spouse's favorite. He adds kimchi to his, for no reason that I can fathom, but he loves it that way.

Posted by: Nova Local at January 18, 2026 04:29 PM (tOcjL)

45 CBD, I really love a good cheese popcorn, but so far, haven't found a cheese powder that tastes good. Do you have a link for the Vermont Cheese Powder? A brand name?

Posted by: Dash my lace wigs! at January 18, 2026 04:29 PM (h7ZuX)

46 Sometime last week we got into a discussion of Spirits of the Wasatch distillery. Apparently run by the husband of DataRepublican and some people were trying to restart a boycott of them that had fizzled earlier.

They do mail order. I ordered their PatriotsCreed vodka, their PatriotsCreed Pueblo Chili vodka, and their Mountain Summit whiskey.

The vodka is good; I compared it with Tito’s, and it is very similar. I doubt I could tell the difference.

The chile vodka is very, very good. It has a very light flavor of chili that made it good for sipping. I made a vodka tonic with it using Fever-Tree tonic water, and I’ll be making that again.

Their Mountain Summit whiskey is an odd duck. It’s not a bourbon, but it is a bourbon blend. I compared it to 1792 Small Batch Bourbon and to Herman Marshall Texas Rye.

It’s more of a bourbon than the Texas Rye, and more of a sipper than 1792. It made a very good highball.

I will probably be buying the whiskey and the chile vodka again. I will almost certainly try their bourbon if they are start shipping it or I see it somewhere.

Posted by: Stephen Price Blair at January 18, 2026 04:30 PM (EXyHK)

47 CBD, it is agreed by soda connoisseurs that Coke is for sipping and Pepsi is to be eaten with fatty, salty trash food so that its battery acid-like qualities can dissolve the suet buildup.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:31 PM (kpS4V)

48 I get two meals out of the ramen. I make them up a bit soupy, with added veggies. About half winds up as leftovers. Add a couple of beaten eggsto it and cook up for breakfast.

Posted by: Notsothoreau at January 18, 2026 04:32 PM (+mUZM)

49 >>Basic cold weather chow.

Been snowing here all day long. Chili is on slow simmer.

Posted by: JackStraw at January 18, 2026 04:32 PM (viF8m)

50 I absent-mindedly grabbed hold of a 400* pan handle.
Wholley Kau! The pain was so instantaneous and deep I thought I'd been shocked by electricity.

Posted by: naturalfake at January 18, 2026 04:26 PM (iJfKG)

I've done this. I also do not recommend.

Posted by: Dash my lace wigs! at January 18, 2026 04:27 PM (h7ZuX)

Slap hot iron to it . . . uh . . . oh, wait.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:33 PM (dK+Kv)

51 49 >>Basic cold weather chow.

Been snowing here all day long. Chili is on slow simmer.
Posted by: JackStraw at January 18, 2026 04:32 PM (viF8m)

That was my original dinner plan...good call!

Posted by: Nova Local at January 18, 2026 04:33 PM (tOcjL)

52 The Mountain Summit was also very good in hot cocoa this afternoon.

Posted by: Stephen Price Blair at January 18, 2026 04:33 PM (EXyHK)

53 A local store recently had a buy 2 12 packs of Pepsi, get 2 free deal, so we got 4 12 packs of Pepsi. Just crap. No wonder the store is giving it away.

Posted by: Donna&&&&&&v at January 18, 2026 04:34 PM (Kxi0p)

54 Anyway, I lived, and as a result I don't recommend grabbing onto 400* pan handles.
Posted by: naturalfake at Ja
----

David Carradine did this in "Kung Fu" and got dragons burned into his wrists. You?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:34 PM (kpS4V)

55
Yeesh, the Houston Texans are making the Cowboys look like a championship team.

Pitiful.

Posted by: naturalfake at January 18, 2026 04:34 PM (iJfKG)

56 Do you have a link for the Vermont Cheese Powder? A brand name?

Posted by: Dash my lace wigs! at January 18, 2026 04:29 PM (h7ZuX)

That is King Arthur Flour brand. But the last time I was at their store, in December, they didn't have it.

Posted by: CharlieBrown'sDildo at January 18, 2026 04:35 PM (n9ltV)

57 4 INTs in the 1st half...when does Houston bench Stroud to give their D a shot to stay in the game...

Posted by: Nova Local at January 18, 2026 04:35 PM (tOcjL)

58 FWP - Food Thread - Hospital Food

Posted by: rickb223 at January 18, 2026 04:35 PM (0x0rk)

59 Anyway, I lived, and as a result I don't recommend grabbing onto 400* pan handles.
Posted by: naturalfake at Ja
----

David Carradine did this in "Kung Fu" and got dragons burned into his wrists. You?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:34 PM (kpS4V)

My burns look kinda like slugs.

I been gypped!!!

Posted by: naturalfake at January 18, 2026 04:35 PM (iJfKG)

60 Plus, I’m recovering from the being at the Seahawks game yesterday. It was awesome to have my oldest ask me to join him and his friends.
Posted by: nurse ratched at January 18, 2026 04:28 PM (IhIKR)

How fun was that! I suspect they have become unbeatable. At least, I hope so.

Fair number of Chickenhawk fans up here. Of course, there are also a fair number of SF fans, GB fans, etc.

Posted by: tcn in AK at January 18, 2026 04:35 PM (6Bc88)

61 I had Yorkshire Pudding in Yorkshire. Good, but not mind-blowing.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:36 PM (kpS4V)

62 I get two meals out of the ramen. I make them up a bit soupy, with added veggies. About half winds up as leftovers. Add a couple of beaten eggsto it and cook up for breakfast.

Posted by: Notsothoreau at January 18, 2026 04:32 PM (+mUZM)

I've been making ghetto stir fry out of them. Costco rotisserrie chicken, $5. Put boiling water over noodles, with or without seasoning, then drain. Stir fry chicken, onions, garlic, peppers, celery, cabbage, and ginger if I have it on hand.

Toss in the noodles and season with soy sauce and sriracha.

The boys will each eat a whole package stir fried this way.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:37 PM (dK+Kv)

63 That is King Arthur Flour brand. But the last time I was at their store, in December, they didn't have it.
Posted by: CharlieBrown'sDildo

You go there because the maple syrup.

Posted by: rickb223 at January 18, 2026 04:37 PM (0x0rk)

64 53 A local store recently had a buy 2 12 packs of Pepsi, get 2 free deal, so we got 4 12 packs of Pepsi. Just crap. No wonder the store is giving it away.
Posted by: Donna&&&&&&v at January 18, 2026 04:34 PM (Kxi0p)

The proper response is don't drink pop. It's nothing but sugar water.

Posted by: tcn in AK at January 18, 2026 04:37 PM (6Bc88)

65 I had Yorkshire Pudding in Yorkshire. Good, but not mind-blowing.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:36 PM (kpS4V)

They're alright, with a proper English dinner. I'd rather make biscuits or dinner rolls.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:38 PM (dK+Kv)

66 60 Plus, I’m recovering from the being at the Seahawks game yesterday. It was awesome to have my oldest ask me to join him and his friends.
Posted by: nurse ratched at January 18, 2026 04:28 PM (IhIKR)

How fun was that! I suspect they have become unbeatable. At least, I hope so.

Fair number of Chickenhawk fans up here. Of course, there are also a fair number of SF fans, GB fans, etc.
Posted by: tcn in AK at January 18, 2026 04:35 PM (6Bc8

The kickoff TD meant Darnold never had to score. Pressure was off, so he had a decent game.

Houston and Seattle are a lot alike - they live and die on their QB play, b/c it can go BAD!

Posted by: Nova Local at January 18, 2026 04:38 PM (tOcjL)

67 Take care, rickb223. Being in the hospital sucks. Keep pushing that button though and enjoy the good drugs.

Hope the lithotripsy is successful.

Posted by: nurse ratched at January 18, 2026 04:38 PM (IhIKR)

68 You go there because the maple syrup.

Posted by: rickb223 at January 18, 2026 04:37 PM (0x0rk)

Actually...I usually pick up Maple syrup when I am in VT or NH. It is the perfect sweet component for Manhattans!

Posted by: CharlieBrown'sDildo at January 18, 2026 04:39 PM (n9ltV)

69 King aurthur flour cheese powder

Still out of stock

https://tinyurl.com/mrxmybf4

Posted by: rickb223 at January 18, 2026 04:39 PM (0x0rk)

70 To do good cornbread your fat in the pan has to be hot enough that it sizzles when you pour the batter in. It sounds like the Yorkshire pudding had to be started the same way.

Posted by: Kindltot at January 18, 2026 04:28 PM (rbvCR)

Yep, and it's best to use bacon fat, or some at least mixed into another oil for flavor.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:40 PM (dK+Kv)

71 The secret to great big fluffy yorkshire puddings is the eggs, I use 4-5 of them with 1 cup flour 1 cup milk and a dash of salt. Works every time

Posted by: kelly at January 18, 2026 04:40 PM (tnwP5)

72 I have a forty year old air popper. No controls, you plug it in and it starts. It will last forever. In a few million years archeologists from an advanced racoon civilization will dig it up, power it, and wonder what religious purpose it served.

Posted by: banana Dream at January 18, 2026 04:40 PM (3uBP9)

73 I only had to do that two or three times before I started remembering to be cautious.
Posted by: Kindltot at January 18, 2026 04:29 PM (rbvCR)

I thought I was the only idiot on here with the scars to prove it. Whaddayaknow?

Posted by: tcn in AK at January 18, 2026 04:41 PM (6Bc88)

74 In a few million years archeologists from an advanced racoon civilization will dig it up, power it, and wonder what religious purpose it served.

Posted by: banana Dream at January 18, 2026 04:40 PM (3uBP9)

Or in 2112.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:41 PM (dK+Kv)

75 LOVE Yorkshire pudding (Mom made it for us a few times).

Re fats to cook with -- I love BaconUp, which you can find anywhere, pretty much. I used to save skillet drippings in one of those skillet-dripping things, but BaconUp is easier.

Posted by: Beverly at January 18, 2026 04:41 PM (reMys)

76 To do good cornbread your fat in the pan has to be hot enough that it sizzles when you pour the batter in. It sounds like the Yorkshire pudding had to be started the same way.
Posted by: Kindltot at January 18, 2026 04:28 PM (rbvCR)

I have never once done this. My cornbread always bakes just fine. What is the benefit of pouring the batter into a hot pan (assuming you're using cast iron)?

Posted by: Dash my lace wigs! at January 18, 2026 04:42 PM (h7ZuX)

77 The secret to great big fluffy yorkshire puddings is the eggs, I use 4-5 of them with 1 cup flour 1 cup milk and a dash of salt. Works every time

Posted by: kelly at January 18, 2026 04:40 PM (tnwP5)

Now I am going to have to give it a go.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:42 PM (dK+Kv)

78 In a few million years archeologists from an advanced racoon civilization will dig it up, power it, and wonder what religious purpose it served.

And they will be right!

Posted by: Stephen Price Blair at January 18, 2026 04:42 PM (EXyHK)

79 Take care, rickb223. Being in the hospital sucks. Keep pushing that button though and enjoy the good drugs.

Hope the lithotripsy is successful.
Posted by: nurse ratched

Thank you. I'm sure it will be.

Posted by: rickb223 at January 18, 2026 04:43 PM (0x0rk)

80 I have never once done this. My cornbread always bakes just fine. What is the benefit of pouring the batter into a hot pan (assuming you're using cast iron)?

Posted by: Dash my lace wigs! at January 18, 2026 04:42 PM (h7ZuX)

I have never done it another way, but cast iron, with a good amount of fat. When you pour it in, residual fat comes up and over the top, and you get a nice crunchy crust on the bottom, sides, and a bit over the top where the hot fat flowed.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:44 PM (dK+Kv)

81 Posted by: kelly at January 18, 2026 04:40 PM (tnwP5)

Yep. That's about my ratio...1:1:1.

Posted by: CharlieBrown'sDildo at January 18, 2026 04:44 PM (n9ltV)

82 Yeah, keep on rockin', rickb223!

Oh....uh...

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:45 PM (kpS4V)

83 What do you call an ROTC kid of the highest rank who also happens to be a virgin?

An unpopped colonel.

Try the fish, and don't forget to tip your waiter.

Posted by: Rodrigo Borgia at January 18, 2026 04:45 PM (IG3/x)

84 I have never once done this. My cornbread always bakes just fine. What is the benefit of pouring the batter into a hot pan (assuming you're using cast iron)?
Posted by: Dash my lace wigs! at January 18, 2026 04:42 PM (h7ZuX)

It makes the outside crispy.
It isn't important if you add the fat to the batter since it will grease the pan on its own that way, but if you like the crispy outside it is better.
FWIW (and with concern about restarting the ancient feud) it is a step in the recipe for unsweetened cornbread that they promote in the South

Posted by: Kindltot at January 18, 2026 04:45 PM (rbvCR)

85 That is King Arthur Flour brand. But the last time I was at their store, in December, they didn't have it.
Posted by: CharlieBrown'sDildo at January 18, 2026 04:35 PM (n9ltV)

Thank you!

Posted by: Dash my lace wigs! at January 18, 2026 04:46 PM (h7ZuX)

86 Heya tcn!

It was a hoot. Perfect weather, clear, cold but not too bad, gorgeous sunset….. and our running game was hummming.

Took boy out to lunch beforehand and then started on the beers. Kids went out afterwards and I took the boat home.

Y’all ever want to head down here for a game, you have a place to stay.

Posted by: nurse ratched at January 18, 2026 04:46 PM (IhIKR)

87 > it is a step in the recipe for unsweetened cornbread that they promote in the South
Posted by: Kindltot at January 18, 2026 04:45 PM (rbvCR)

I'm pretty sure that putting any kind of sweetener in cornbread was a communist innovation.

Yuck-yuck-yuck.

Posted by: Rodrigo Borgia at January 18, 2026 04:48 PM (IG3/x)

88 I made cornbread yesterday that was cornmeal, coconut flour, and a bit of white flour, mostly to use up the corn and coconut flours in the pantry. Added cheese and green chilis. Really good!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:48 PM (kpS4V)

89 I woke up way too early this morning.

Is it nap time yet?

Posted by: CharlieBrown'sDildo at January 18, 2026 04:50 PM (n9ltV)

90 88 I made cornbread yesterday that was cornmeal, coconut flour, and a bit of white flour, mostly to use up the corn and coconut flours in the pantry. Added cheese and green chilis. Really good!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:48 PM
I bet it is! Just the thing to go with this white chocolate/hot milk with a big spoonful of plain yogurt.

Posted by: Eromero at January 18, 2026 04:51 PM (LHPAg)

91 I made cornbread yesterday that was cornmeal, coconut flour, and a bit of white flour, mostly to use up the corn and coconut flours in the pantry. Added cheese and green chilis. Really good!
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:48 PM (kpS4V)

I think a lower-gluten flour would make cornbread better, and more tender.
I find that soft white flour is really good for making rolls and pizza dough.

Posted by: Kindltot at January 18, 2026 04:52 PM (rbvCR)

92 I'm pretty sure that putting any kind of sweetener in cornbread was a communist innovation.
Yuck-yuck-yuck.
Posted by: Rodrigo Borgia at January 18, 2026 04:48 PM (IG3/x)

It is a New England thing. So, you know . . .

Posted by: Kindltot at January 18, 2026 04:53 PM (rbvCR)

93 When you pour it in, residual fat comes up and over the top, and you get a nice crunchy crust on the bottom, sides, and a bit over the top where the hot fat flowed.
Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 04:44 PM (dK+Kv)

Mmmm. That's reason enough. I'll do it. So, you use a whole buncha fat for it to do that, right?

Posted by: Dash my lace wigs! at January 18, 2026 04:53 PM (h7ZuX)

94 CBD, can you bring us a figgy pudding?

Posted by: Duncanthrax at January 18, 2026 04:53 PM (0sNs1)

95 92 I'm pretty sure that putting any kind of sweetener in cornbread was a communist innovation.
Yuck-yuck-yuck.
Posted by: Rodrigo Borgia at January 18, 2026 04:48 PM (IG3/x)

It is a New England thing. So, you know . . .
Posted by: Kindltot at January 18, 2026 04:53 PM (rbvCR)

So is canned brown bread...

Maybe we should move away from NE food preferences...

Posted by: Nova Local at January 18, 2026 04:54 PM (tOcjL)

96 We're doing raviolis in white cheese sauce tonight. I have a grilled sweet Italian sausage I'm going to put in mine.

Grilling in the garage while it's 25F outside was interesting. It no longer smells like gas.

It smells like freedom!

Posted by: Martini Farmer at January 18, 2026 04:56 PM (U2OZr)

97 Dolly Parton brand cornbread is fluffy and sweet. I assumed that was a southern thing. I picture New Englanders of old preferring hard, pebbly cornbread as a character-building exercise.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:56 PM (kpS4V)

98 For better or worse gave up soda for selzer water, rare I do get soda , maybe when I get fast food out

Posted by: Skip at January 18, 2026 04:57 PM (Ia/+0)

99 > It is a New England thing. So, you know . . .
Posted by: Kindltot at January 18, 2026 04:53 PM (rbvCR)

Ah, yes. The legendarily awful British food with what little remaining joy it had extirpated by the Puritans.

Posted by: Rodrigo Borgia at January 18, 2026 04:58 PM (IG3/x)

100 Greetings, all!

I love Yorkshire pudding and need to make it more often. At Christmas, I used a couple of smallish fluted brioche tins and they worked out really well. Agree that the batter does best after sitting at room temperature.

@SanFranpsycho, I too did not know of the fate of Alioto's. This plaza idea sounds awful. But having interacted with Port decision-makers in the past, I'm not really surprised.

Posted by: Effie Perrine at January 18, 2026 04:58 PM (1auMZ)

101 Mmm bacon cheeseburger with some Mike’s mayo for the win. I don’t drink soda anymore since I prefer to use my empty calories for whiskey but grew up in a Pepsi household. Always associated coke with my grandparents.

Posted by: Mick at January 18, 2026 04:58 PM (HFx9z)

102 Eris, I collect old cookbooks, and the New England ones call for sugar while the Southern ones generally don't.
Someone from OK or TX told me once that if it has sugar in it it is actually "Johnny Cakes", but I think that was just her family.

Posted by: Kindltot at January 18, 2026 04:59 PM (rbvCR)

103 Well, now I do know the difference, and that Pepsi was f*cking awful. I am a cheap bastard, even with other people's money, but I didn't finish it. Or come close. A few sips was all it took to convince me of the fundamental rightness of the argument that Coke Is It!
___________________________

I'm an elitist with my 10 year old Soda Stream. But, to be honest, there's nothing more refreshing on a hot summer day than ice cold orange soda made from fresh squeezed orange juice (with a kick of honey for sweetness) and maybe a few drops of lemon to make it interesting.

Not into all the trouble of making it yourself....try some Pennsylvania Dutch soda from Kutztown Soda Works. They use the same formula(s) they did back in 1851, and it's available in 25 different states...not just in the heart of PA Dutch land. Bonus: no corn syrup....not a drop. Only pure cane sugar.

(so endeth the commercial)

Posted by: Orson at January 18, 2026 04:59 PM (dIske)

104 Anyway, I lived, and as a result I don't recommend grabbing onto 400* pan handles.
Posted by: naturalfake at January 18, 2026 04:26 PM (iJfKG)

Good to Know!

Posted by: Pete Bog at January 18, 2026 05:00 PM (qlUA+)

105 ‘ I rendered it into about a pint of gorgeous, pure-white beef tallow.’

RACIST

Posted by: Elric the Blade at January 18, 2026 05:00 PM (vGaW9)

106 Diet Mt. Dew is the preferred choice for movers and shakers. It's like reanimation fluid.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 05:01 PM (kpS4V)

107 Proper cornbread is fried in thin pancakes with crispy edges, like mom and grandma used to make. Not sweet either. They both were about as southern as you can get.

Posted by: fd at January 18, 2026 05:01 PM (vFG9F)

108 Mmmm. That's reason enough. I'll do it. So, you use a whole buncha fat for it to do that, right?

Posted by: Dash my lace wigs! at January 18, 2026 04:53 PM (h7ZuX)

A healthy flowing covering of the bottom of your cast iron, I think ours is a 12".

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 05:01 PM (dK+Kv)

109 Plus, I’m recovering from the being at the Seahawks game yesterday. It was awesome to have my oldest ask me to join him and his friends.
Posted by: nurse ratched at January 18, 2026 04:28 PM (IhIKR)

"Recovering from being at the Seahawks game" is that what you kids call a hangover these days?

Posted by: Pete Bog at January 18, 2026 05:02 PM (qlUA+)

110 Well then I trust you, Kindltot, with your source material.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 05:02 PM (kpS4V)

111 107 Proper cornbread is fried in thin pancakes with crispy edges, like mom and grandma used to make. Not sweet either. They both were about as southern as you can get.
Posted by: fd at January 18, 2026 05:01 PM (vFG9F)

isn't that a hoe cake or Johnny cake vs a cornbread?

Posted by: Nova Local at January 18, 2026 05:02 PM (tOcjL)

112 > 97 Dolly Parton brand cornbread is fluffy and sweet.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 04:56 PM (kpS4V)

That might well be true for the brand (which is no doubt full of processed sugar/HFCS, like essentially every other processed food) but I guarantee that the cornbread that was on Dolly's childhood table was not sweet. Gritty, perhaps. Sweet? No.

Posted by: Rodrigo Borgia at January 18, 2026 05:02 PM (IG3/x)

113 Homemade crab cakes for tonight. Lotsa heavy meats the last few days, so something a little lighter tonight.

Posted by: Elric the Blade at January 18, 2026 05:03 PM (vGaW9)

114 >>> Not into all the trouble of making it yourself....try some Pennsylvania Dutch soda from Kutztown Soda Works. They use the same formula(s) they did back in 1851, and it's available in 25 different states...not just in the heart of PA Dutch land. Bonus: no corn syrup....not a drop. Only pure cane sugar.
(so endeth the commercial)
Posted by: Orson at January 18, 2026 04:59 PM (dIske)

There was a video posted recently where people make lemon-lime soda out of nothing but pine needles and sugar. Put it in a jar, and tighten. I guess there's some kind of yeasty beasty living on the needles that creates the fizz after some time fermenting.

Posted by: banana Dream at January 18, 2026 05:03 PM (3uBP9)

115 Oooh...popcorn and cheese powder. My sister got me a truffled cheese powder that's amazing on popcorn. Love that suff.

So...beef. I made an interesting experiment with a piece of eye round that the RMBS Mom discovered in her freezer. I got tasked with finding a way to cook it without it turning into the usual shoe leather that is eye round.

Solution? Of course...sous vide that shit!

18 hours at 131 degrees produced an eye round that was amazingly tender. There was, however, no Yorkshire pudding. Only a nice horseradish sauce.

Posted by: RedMindBlueState at January 18, 2026 05:04 PM (Wnv9h)

116 >>I have a forty year old air popper. No controls, you plug it in and it starts. It will last forever. In a few million years archeologists from an advanced racoon civilization will dig it up, power it, and wonder what religious purpose it served.

Posted by: banana Dream at January 18, 2026 04:40 PM

I'm on my third or fourth. They are great for making the popcorn for caramel corn, which I make every winter. Danged if I know why they wore out.

Posted by: huerfano at January 18, 2026 05:04 PM (98kQX)

117 101 Mmm bacon cheeseburger with some Mike’s mayo for the win. I don’t drink soda anymore since I prefer to use my empty calories for whiskey but grew up in a Pepsi household. Always associated coke with my grandparents.
Posted by: Mick at January 18, 2026 04:58 PM
I lie that whiskey diet and am willing to swear off every type of sweet.

Posted by: Eromero at January 18, 2026 05:04 PM (LHPAg)

118 The best southern-style cornbread is baked in one of those cast-iron pans with indentations shaped like ears of corn.

Perfect serving size, easier to ensure it gets done in the middle, and looks attractive on the table to boot.

Posted by: Rodrigo Borgia at January 18, 2026 05:05 PM (IG3/x)

119 >>> Homemade crab cakes for tonight. Lotsa heavy meats the last few days, so something a little lighter tonight.
Posted by: Elric the Blade at January 18, 2026 05:03 PM (vGaW9)

My mom made salmon patties all the time when I was growing up. I kind of miss them now. My favorite crab cake is crab cakes benedict.

Posted by: banana Dream at January 18, 2026 05:05 PM (3uBP9)

120 "isn't that a hoe cake or Johnny cake vs a cornbread?
Posted by: Nova Local"

I dunno. My people call it "cornbread".

Posted by: fd at January 18, 2026 05:06 PM (vFG9F)

121 I like Birch beer

Posted by: Skip at January 18, 2026 05:06 PM (Ia/+0)

122 >>> 18 hours at 131 degrees produced an eye round that was amazingly tender.
Posted by: RedMindBlueState at January 18, 2026 05:04 PM (Wnv9h)

Do you sear it after? Does it hold together for searing in a pan? Or do you blast it under a broiler?

Posted by: banana Dream at January 18, 2026 05:07 PM (3uBP9)

123 > (which is no doubt full of processed sugar/HFCS, like essentially every other processed food)

Yeah, Drunken Hines adds around 2 teaspoons of sugar *per serving* to that mix.

Ick.

Posted by: Rodrigo Borgia at January 18, 2026 05:07 PM (IG3/x)

124 "There was a video posted recently where people make lemon-lime soda out of nothing but pine needles and sugar. "

I've heard of water to wine but that sounds a little out there.

Posted by: fd at January 18, 2026 05:08 PM (vFG9F)

125 Hmmm.... I've got a can of mackerel here somewhere (if it hasn't expired).

Maybe time to make some mackerel patties... a regular dish when I was a kid, but it's been a while.

Posted by: Rodrigo Borgia at January 18, 2026 05:08 PM (IG3/x)

126 The best burgers are made from ground venison. Not joking. Before you say “Elric, shut yo mouf, you un-American poopy-head,” try one first.

Posted by: Elric the Blade at January 18, 2026 05:10 PM (vGaW9)

127 Do you sear it after? Does it hold together for searing in a pan? Or do you blast it under a broiler?
Posted by: banana Dream at January 18, 2026 05:07 PM

About 30 seconds on a side in a screeching hot skillet. Rested for 15 minutes.

Posted by: RedMindBlueState at January 18, 2026 05:11 PM (Wnv9h)

128 Pepsi of any variety is vile. One time at a conference for work, only Pepsi was available and it tasted so bad that I nearly vomited. Although at my advanced age of 29, I've also stopped enjoying Coke or Diet Coke. Cream soda, on the other hand, is delicious when made with actual sugar.

Posted by: Beltway Elite at January 18, 2026 05:11 PM (MjXxC)

129 >>> "There was a video posted recently where people make lemon-lime soda out of nothing but pine needles and sugar. "

I've heard of water to wine but that sounds a little out there.
Posted by: fd at January 18, 2026 05:08 PM (vFG9F)

Oops, and water, I guess that one is sort of important. I'm an unreliable recipe narrator.

Posted by: banana Dream at January 18, 2026 05:11 PM (3uBP9)

130 129 >>> "There was a video posted recently where people make lemon-lime soda out of nothing but pine needles and sugar. "

I've heard of water to wine but that sounds a little out there.
Posted by: fd at January 18, 2026 05:08 PM (vFG9F)

Oops, and water, I guess that one is sort of important. I'm an unreliable recipe narrator.
Posted by: banana Dream at January 18, 2026 05:11 PM (3uBP9)

And the bubbles?

Posted by: Nova Local at January 18, 2026 05:12 PM (tOcjL)

131 All this whoohah reminds me of the CocaCola corporation's ill-fated foray into the land of New Coke.

Anyways, tonight's dish is Pla Rad Prik (Whole Crispy Fish with Chili Sauce). Found a couple of decent pieces of red snapper and they're getting the treatment!

Posted by: Additional Blond Agent, STEM Guy at January 18, 2026 05:15 PM (/HDaX)

132 > 118 The best southern-style cornbread is baked in one of those cast-iron pans with indentations shaped like ears of corn.

I don't know who got my late mother's... I don't recall seeing it in her things when she passed away.

It looks you can get a made-in-USA Lodge for about 25 bucks on Amazon.

Posted by: Rodrigo Borgia at January 18, 2026 05:15 PM (IG3/x)

133 Pepsi is ok. Not much difference from Coke to my palate.

Posted by: Angzarr the Cromulent at January 18, 2026 05:16 PM (XMwZJ)

134 > The best burgers are made from ground venison.
Posted by: Elric the Blade at January 18, 2026 05:10 PM (vGaW9)

We like reindeer sausage here in Alaska. Both tasty and good for freaking out bunny-hugging tourists.

Posted by: Rodrigo Borgia at January 18, 2026 05:17 PM (IG3/x)

135 The best burgers are made from ground venison. Not joking. Before you say “Elric, shut yo mouf, you un-American poopy-head,” try one first.
Posted by: Elric the Blade at January 18, 2026 05:10 PM (vGaW9)

Elric, you big poopy-head! Venison doesn't have enough fat for a good burger.

Your burger probably had beef, or beef fat or pork mixed in with it.

Posted by: naturalfake at January 18, 2026 05:17 PM (iJfKG)

136 No idea why but lately I've preferred lighter flavors. I bring this up because I find vinegar really suits my taste for a condiment. Used malt vinegar on Chinese take out instead of soy sauce. Apple cider vinegar would probably work as well. I make my own balsamic dressing that is so flavorful it only needs a small amount on fruit or a salad. And breakfast starts with a glass of ACV in seltzer water.

The vinegar seems to bring out brighter flavors in whatever I'm eating. I wonder if this is related to having a glass of champagne with some meals instead of heavier red or white wines.

Posted by: JTB at January 18, 2026 05:18 PM (yTvNw)

137 126 The best burgers are made from ground venison. Not joking. Before you say “Elric, shut yo mouf, you un-American poopy-head,” try one first.
Posted by: Elric the Blade at January 18, 2026 05:10 PM (vGaW9)

Sounds like a product of Quality Culiary Center.

Posted by: bear with asymmetrical balls at January 18, 2026 05:20 PM (HFrEr)

138 Best burgers are made with a ground brisket/bacon mix.

I have spoken! 🍔

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 05:20 PM (kpS4V)

139 Your burger probably had beef, or beef fat or pork mixed in with it.

Posted by: naturalfake at January 18, 2026 05:17 PM (iJfKG)

For sure. The best burger I've had that wasn't beef was a bison burger.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 05:20 PM (dK+Kv)

140 Mayo on hamburgers is GREAT! I find mustard too sharp. Also the mayo helps to seal the bun against the juices from all else that is on the burger.

Also, I always mix seasonings into the burger meat and let it sit for at least two hours. That keeps the juice in the meat.

Posted by: BillB at January 18, 2026 05:20 PM (TQxb9)

141 There was a video posted recently where people make lemon-lime soda out of nothing but pine needles and sugar. Put it in a jar, and tighten. I guess there's some kind of yeasty beasty living on the needles that creates the fizz after some time fermenting.
Posted by: banana Dream at January 18, 2026 05:03 PM (3uBP9)
______________________________

That sounds a lot like the stupid stuff Euell Gibbons used to do.

Posted by: Orson at January 18, 2026 05:21 PM (dIske)

142 121 I like Birch beer
Posted by: Skip at January 18, 2026 05:06 PM (Ia/+0)
______________

*fist bump* My local drink depot has White Birch (actually clear)...good stuff.

Posted by: Orson at January 18, 2026 05:23 PM (dIske)

143
137

Sounds like a product of Quality Culiary Center.
Posted by: bear with asymmetrical balls at January 18, 2026 05:20 PM

-------

What do you think of grilled maggots?

Posted by: Somali Living Large on Your Money at January 18, 2026 05:23 PM (CzfKa)

144 I made Yorkshire pudding with the Christmas prime rib and it was really good. Definitely not an everyday thing!

Posted by: Piper at January 18, 2026 05:23 PM (p4NUW)

145 We be wants the Patriats too win because Bostin supports Gay Rites.

Posted by: Mary Cloggistein from Brattleboro, Vt at January 18, 2026 05:23 PM (38587)

146
JTB,

Give a good sherry vinegar a try. It's the best.

Posted by: naturalfake at January 18, 2026 05:23 PM (iJfKG)

147 > Mayo on hamburgers is GREAT!
Posted by: BillB at January 18, 2026 05:20 PM (TQxb9)

I like to mix in just a tad of *mild* hot sauce if I'm using mayo on burgers.

I do like hot hot sauce on burgers, but it easily overwhelms mayo. Hot hot sauce works better with sour pickles and mustard.

Posted by: Rodrigo Borgia at January 18, 2026 05:24 PM (IG3/x)

148 140 Mayo on hamburgers is GREAT! I find mustard too sharp. Also the mayo helps to seal the bun against the juices from all else that is on the burger.

Also, I always mix seasonings into the burger meat and let it sit for at least two hours. That keeps the juice in the meat.
Posted by: BillB at January 18, 2026 05:20 PM (TQxb9)

I also love mayo on a beef burger...but that's b/c I don't have the fat people crave from cheese or a buttered toasted bun, so it's a good sub...but not a lot of mayo (hi BK Whopper of old) - just a little...

Posted by: Nova Local at January 18, 2026 05:25 PM (tOcjL)

149 Mr. TiFW is the one making the stew - unfortunately, he added a lot of water to the beef stock, so I think we are going to end up with beef soup.

I tried to tell him...🙄🙄🙄

Plus, he filled the crockpot to the top - the man refuses to eat leftovers, so we are going to have to figure out how to repurpose the remainder.

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn at January 18, 2026 05:27 PM (SRRAx)

150 FWP - Food Thread - Hospital Food
Posted by: rickb223 at January 18, 2026 04:35 PM (0x0rk)
====

C'mon. All the pudding you can eat?

Whats not love?

Posted by: San Franpsycho at January 18, 2026 05:27 PM (RIvkX)

151 135 The best burgers are made from ground venison. Not joking. Before you say “Elric, shut yo mouf, you un-American poopy-head,” try one first.
Posted by: Elric the Blade at January 18, 2026 05:10 PM (vGaW9)

Elric, you big poopy-head! Venison doesn't have enough fat for a good burger.

Your burger probably had beef, or beef fat or pork mixed in with it.
Posted by: naturalfake at January 18, 2026 05:17 PM (iJfKG)
——

I made it myself. Just ground venison. The ground venison isn’t the choicest part of the deer, so it’s naturally a little fattier.

Posted by: Elric the Blade at January 18, 2026 05:29 PM (vGaW9)

152 My wife makes what she calls "mush."

Cornmeal, water and salt. Otherwise similar to grits. Growing up poor this is something she ate, and liked. There was a lot of stuff she didn't like I think she adds a bit of butter or bacon grease to hers because it's not at all bland.

She's coy about it's actual ingredients. I figure it was at one time squirrel or something like that.

Posted by: Martini Farmer at January 18, 2026 05:29 PM (U2OZr)

153 146 ..."Give a good sherry vinegar a try. It's the best."

naturalfake,
Thanks for the heads up. Any suggestions for a good one?

Posted by: JTB at January 18, 2026 05:30 PM (yTvNw)

154 French bread dipped in olive oil and salt...dang, the simplest things are so good...

Posted by: Nova Local at January 18, 2026 05:31 PM (tOcjL)

155 I like bison too, even more than regular beef. But if you think venison is lean, bison is very lean. Tough to cook right because it gets too dry even a tiny bit overcooked. But like venison, it has a better, more robust natural flavor.

Posted by: Elric the Blade at January 18, 2026 05:32 PM (vGaW9)

156 A few sips was all it took to convince me of the fundamental rightness of the argument that Coke Is It!

My wife would agree with you. In one of his books, Malcolm Gladwell asserted that in a blind test in which participants are given either Coca Cola or Pepsi Cola, most could not tell which one they'd been given. Further, in a test with 2 samples of one and one sample of the other, most people couldn't even tell which one was different. That seems "sus" as the cool kids say but I haven't tried to replicate the experiment so I can't really say.

Posted by: Oddbob at January 18, 2026 05:33 PM (Fs0KI)

157
Speaking of which....what do you call unpopped kernels?

Duds.
Fluffies and duds.

Posted by: Bertram Cabot, Jr. at January 18, 2026 05:34 PM (pkeXY)

158 Plus, I’m recovering from the being at the Seahawks game yesterday. It was awesome to have my oldest ask me to join him and his friends.
Posted by: nurse ratched at January 18, 2026 04:28 PM (IhIKR)
=====
Some moron started a rumor you needed bail money.

Posted by: San Franpsycho at January 18, 2026 05:34 PM (RIvkX)

159
..."Give a good sherry vinegar a try. It's the best."

naturalfake,
Thanks for the heads up. Any suggestions for a good one?
Posted by: JTB at January 18, 2026 05:30 PM (yTvNw)

I got this one through Amazon, but you may be able to find it where you live.

GRAN CAPIRETE 50 - Spanish Sherry Vinegar Reserve (50 years old)

It's really delicious.

Posted by: naturalfake at January 18, 2026 05:35 PM (iJfKG)

160 156 A few sips was all it took to convince me of the fundamental rightness of the argument that Coke Is It!

My wife would agree with you. In one of his books, Malcolm Gladwell asserted that in a blind test in which participants are given either Coca Cola or Pepsi Cola, most could not tell which one they'd been given. Further, in a test with 2 samples of one and one sample of the other, most people couldn't even tell which one was different. That seems "sus" as the cool kids say but I haven't tried to replicate the experiment so I can't really say.
Posted by: Oddbob at January 18, 2026 05:33 PM (Fs0KI)
——

I’ve done this experiment myself. I can clearly tell the difference, and I don’t have the most sophisticated palate. Pepsi is clearly sweeter with more lemony flavor.

Posted by: Elric the Blade at January 18, 2026 05:36 PM (vGaW9)

161 My great aunt’s Yorkshire recipe has it being cooked in the roasting pan. Mom still has the 3x5 card with the recipe.

Posted by: Accomack at January 18, 2026 05:37 PM (nLdZ2)

162 As an experiment in college my group did blind test tasting between coke, pepsi and 7Up. Set up a table at Faneuil Hall in Boston and ran threw dozens of people.

Not only did a lot of people get coke and pepsi wrong a not insignificant number couldn't tell 7Up from either of them.

Posted by: JackStraw at January 18, 2026 05:39 PM (viF8m)

163 Pepsi used to have TV commercials with blind taste tests in the 70s.

"C'mon and take the Pepsi Challenge!"

Posted by: San Franpsycho at January 18, 2026 05:40 PM (RIvkX)

164 >>> And the bubbles?
Posted by: Nova Local at January 18, 2026 05:12 PM (tOcjL)

No, the wild yeast that forms on the pine needles create the bubbles

Posted by: banana Dream at January 18, 2026 05:40 PM (3uBP9)

165 All this whoohah reminds me of the CocaCola corporation's ill-fated foray into the land of New Coke.

But they sure sold tons of "Classic" Coke when they brought it back. Almost enough to make one wonder if that were the plan all along. It's interesting to compare the resilience of brand loyalty for soft drinks to, say, light beer. I saw a stack of Bud Light at the grocery store today that was less than $4/24 after an $18/case rebate. Once people left Bud Light, they had very little incentive to go back to it. On the other hand, almost nobody who hated New Coke switched to Pepsi permanently.

Posted by: Oddbob at January 18, 2026 05:41 PM (Fs0KI)

166 That was an amazing catch.

Posted by: JackStraw at January 18, 2026 05:42 PM (viF8m)

167

Where's the "real sugar" Coke they promised?
USA Coke. Not Mexican.

Posted by: Bertram Cabot, Jr. at January 18, 2026 05:42 PM (pkeXY)

168 Finished off the chicken/Cheese enchiladas with homemade green enchilada sauce

Posted by: Ben Had at January 18, 2026 05:42 PM (0KSrI)

169 Here's a pine needle soda video:

youtu.be/GIriB9cOEgM

Posted by: banana Dream at January 18, 2026 05:43 PM (3uBP9)

170 The ‘new Coke’ debacle wasn’t what most ppl think it was. People didn’t hate new coke. They liked it. The rollout was initially successful. It was sabotaged by a very vocal minority (basically one guy) who tried to blackmail coke. The anti-new coke crusade was an early example of targeted astrotruf. There’s a good book about it. Hell, probably wiki has the story now.

Posted by: Elric the Blade at January 18, 2026 05:46 PM (vGaW9)

171 Some moron started a rumor you needed bail money.
Posted by: San Franpsycho

Nah. Diogenes knows people.

Posted by: nurse ratched at January 18, 2026 05:46 PM (IhIKR)

172 159 ... "GRAN CAPIRETE 50 - Spanish Sherry Vinegar Reserve (50 years old)

It's really delicious."

Thanks again. It's not available locally but will try Amazon.

Posted by: JTB at January 18, 2026 05:47 PM (yTvNw)

173 Posted by: Oddbob at January 18, 2026 05:33 PM (Fs0KI)

It is also entirely possible that I haven't had Cola of any kind in so long that I have lost my taste for it completely.

Posted by: CharlieBrown'sDildo at January 18, 2026 05:47 PM (n9ltV)

174 We'll be happy to have pineapple needle soda to mix with our rotgut hooch in the burning times!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at January 18, 2026 05:48 PM (kpS4V)

175 I pour an entire can of eagle brand milm i to my cornbread and an whole cube of melted butter. Then add 1 more cup of cormeal in the mix. I also melt half a cube of butter in the pan.
Nobody complains.

Posted by: Elrond Hubbard at January 18, 2026 05:48 PM (WQDw6)

176 What I remember as a kid is that with old Coke, when you were really thirsty there was this incredible burn for a second or two as it went down your throat, and it would almost hurt, but then your thirst would be completely quenched. New Coke doesn’t do that at all, it’s just a drink.

Posted by: Tom Servo at January 18, 2026 05:49 PM (cP7R4)

177 Yes, i'm on my shale phone.

Posted by: Elrond Hubbard at January 18, 2026 05:50 PM (WQDw6)

178 175 I pour an entire can of eagle brand milm i to my cornbread...
Posted by: Elrond Hubbard at January 18, 2026 05:48 PM (WQDw6)

Evaporated, or sweetened condensed? The latter would give you cornbread cake. Which might be good, but not with savory food, imo.

Posted by: Dash my lace wigs! at January 18, 2026 05:50 PM (h7ZuX)

179 Put some kosher salt in the blender and turn it into powder.
Works great on popcorn.

Posted by: Quarter Twenty at January 18, 2026 05:51 PM (2Ez/1)

180 That sounds a lot like the stupid stuff Euell Gibbons used to do.
Posted by: Orson at January 18, 2026 05:21 PM (dIske)

----------

Seriously, he wasn't so bad.

Posted by: Timothy Treadwell at January 18, 2026 05:52 PM (JkO4W)

181 I would be amiss to not leave this:

Pen Pineapple Apple Pen
youtu.be/Ct6BUPvE2sM

Posted by: banana Dream at January 18, 2026 05:52 PM (3uBP9)

182 Martini Farmer start worrying when she takes the mash, wraps it around a ramrod and cooks it over a open fire

Posted by: Skip at January 18, 2026 05:52 PM (Ia/+0)

183 Sweetened. Mmmmmmmmmmm

Posted by: Elrond Hubbard at January 18, 2026 05:52 PM (WQDw6)

184 If I remember correctly, Indiana (my home state) is a big producer of popping corn. Those kernels are not a proper example of popped corn.

Posted by: Mrs. Leggy at January 18, 2026 05:53 PM (dyL4B)

185 169 Here's a pine needle soda video:

youtu.be/GIriB9cOEgM
Posted by: banana Dream at January 18, 2026 05:43 PM (3uBP9)

-----------

This will be a delightfully refreshing accompaniment to the Burning Times.

Posted by: Cicero (@cicero43) at January 18, 2026 05:55 PM (JkO4W)

186 Those kernels are not a proper example of popped corn.

Posted by: Mrs. Leggy at January 18, 2026 05:53 PM (dyL4B)

It is an offense to all that is good and pure and simple about popcorn.

Posted by: CharlieBrown'sDildo at January 18, 2026 05:55 PM (n9ltV)

187 Elric,

Where did you source your bison? having lovingly hand harvested both (the bison was ranched so fed hay occasionally I am sure) and deer, both whitetail and mule deer (also grazing in local alfalfa and hay fields) in my experience is always leaner than bison.

Posted by: Pete Bog at January 18, 2026 05:56 PM (qlUA+)

188 brownies are fudge cake with walnuts

Posted by: TheCatAttackedMyFoot at January 18, 2026 05:57 PM (jrgJz)

189 Pete Bog, did you get something to eat?

Posted by: Ben Had at January 18, 2026 05:57 PM (0KSrI)

190 I add some mushed corn and diced hot peppers to my cornbread. I love it.

Posted by: banana Dream at January 18, 2026 05:58 PM (3uBP9)

191 Here's a pine needle soda video:

youtu.be/GIriB9cOEgM
Posted by: banana Dream at January 18, 2026 05:43 PM (3uBP9)

-----------

This will be a delightfully refreshing accompaniment to the Burning Times.

Posted by: Cicero (@cicero43) at January 18, 2026 05:55 PM (JkO4W)

It pairs well with roast leg of Karen.

Posted by: Comrade Flounder, Disinformation Demon at January 18, 2026 05:58 PM (dK+Kv)

192 I got in stuff for the Indiana Game tomorrow.
WildFork Wagyu Chuck Roast (yes heaven)

Friend reminded me she loves my Yorkies, but I have had bad luck with.

The consensus is
1. Equal VOLUMES of eggs. milk, flour
2. Rest the batter, let come to room temp
3. SMOKING hot fat
4. Don't open the door early.

Guess I'm trying again

Posted by: Aunt Ralph at January 18, 2026 05:59 PM (xMTP8)

193 Cornbread around here has sharp cheddar and jalapeño in it.

Posted by: Ben Had at January 18, 2026 05:59 PM (0KSrI)

194 Oh, and as far as Coke Zero,
That's the score I'd give it, too.

Posted by: Aunt Ralph at January 18, 2026 06:00 PM (xMTP8)

195 hey Ben Had!

I have the boil a bag fired up right now. Marinated Steak Tips coming up in short order. In the meantime, I will just sip wine to muddle through.

Posted by: Pete Bog at January 18, 2026 06:03 PM (qlUA+)

196 Should popcorn whilst popping be stirred or shaken?

Posted by: Duncanthrax at January 18, 2026 06:06 PM (0sNs1)

197 Should popcorn whilst popping be stirred or shaken?

Posted by: Duncanthrax at January 18, 2026 06:06 PM (0sNs1)

Shaken!

Posted by: CharlieBrown'sDildo at January 18, 2026 06:08 PM (n9ltV)

198 The ‘new Coke’ debacle wasn’t what most ppl think it was. People didn’t hate new coke. They liked it. The rollout was initially successful. It was sabotaged by a very vocal minority (basically one guy) who tried to blackmail coke. The anti-new coke crusade was an early example of targeted astrotruf. There’s a good book about it. Hell, probably wiki has the story now.
Posted by: Elric the Blade at January 18, 2026 05:46 PM (vGaW9)

I'm one of those who couldn't stand the taste of the "new Coke". Drinking the stuff since the late 50's, my taste buds instantly alerted me. Terrible. It was Pepsi, and I couldn't stand Pepsi. Most of my friends who drank Coke regularly had the same issue.

Posted by: thatcrazyjerseyuy at January 18, 2026 06:09 PM (5xuJ/)

199 Okay folks, it's time for me to snow blow the driveway. Behave please!

Posted by: CharlieBrown'sDildo at January 18, 2026 06:09 PM (n9ltV)

200 Making 4 loaves of Sourdough. 2 with King Aurthur bread flour and 2 with Bob's Red Mill Artisan Bread Flour. Will see who wins tomorrow morning.

Posted by: DBCooper at January 18, 2026 06:10 PM (MdkS1)

201 Shaken!
Posted by: CharlieBrown'sDildo at January 18, 2026 06:08 PM (n9ltV)

Just like Martinis.

Unlike Paella

Posted by: 007 Bog at January 18, 2026 06:10 PM (qlUA+)

202 CBD is definitely going to need a hot toddy after the snow removal

Posted by: Ben Had at January 18, 2026 06:11 PM (0KSrI)

203 I have to say I am in the Bog camp on the paella question

Posted by: Ben Had at January 18, 2026 06:12 PM (0KSrI)

204 Only had a inch snow today, if I would have cleaned the driveway better yesterday it would have been easier, the underlying was frozen

Posted by: Skip at January 18, 2026 06:13 PM (Ia/+0)

205 Pete Bog, I found a place to buy pheasant. If they are anywhere near as good as my quail supplier I will be ecstatic.

Posted by: Ben Had at January 18, 2026 06:16 PM (0KSrI)

206 Pete Bog, I found a place to buy pheasant. If they are anywhere near as good as my quail supplier I will be ecstatic.
Posted by: Ben Had at January 18, 2026 06:16 PM (0KSrI)

There are lots of places in Texas where we can source them on the hoof, so to speak. The clean em, you cook em. watch for shot. Let me know when you want to go shooting. Maybe Rancher Bob can lend a hand.

Posted by: 007 Bog at January 18, 2026 06:19 PM (qlUA+)

207 And the snow has started. I guess it's martini time.

Posted by: RedMindBlueState at January 18, 2026 06:19 PM (Wnv9h)

208 I'm made the filling for empanadas but now it will have to cool overnight. I'll make the dough tomorrow.

Posted by: ChE99 at January 18, 2026 06:19 PM (4HZWl)

209
If you want real Coke
Not that bland, fizzy joke
Cocaine

Posted by: JJ Cale's favorite beverage at January 18, 2026 06:20 PM (KAi1n)

210 Only a glass of scotch left, so to have or not?

Posted by: Skip at January 18, 2026 06:21 PM (Ia/+0)

211 Only a glass of scotch left, so to have or not?

Go ahead. They'll make more.

Posted by: Oddbob at January 18, 2026 06:22 PM (Fs0KI)

212 Cocaine's for horses, not for men.
Doctor sez it'll kill ya, but he don't say when.

Posted by: Quarter Twenty at January 18, 2026 06:24 PM (2Ez/1)

213 I braved the 55 degree conditions and successfully grilled the ribeyes outside. Paired it with an ok cab. Not great, just...ok.

Posted by: Joe Kidd at January 18, 2026 06:25 PM (nbLIj)

214 Oymyakon, Russia is going down to -50F tonight. It'll warm up to the minus teens the next couple of weeks. Verkhoyansk will stay in the -30s.

Posted by: JJ Cale's favorite beverage at January 18, 2026 06:25 PM (KAi1n)

215 Joe Kidd, Cheers !

Posted by: Ben Had at January 18, 2026 06:26 PM (0KSrI)

216 The only thing better than sautéed onions, is onions sautéed in oil that was flavored by crisping leeks in it.

Posted by: RedMindBlueState at January 18, 2026 06:26 PM (Wnv9h)

217 RMBS, made your mushroom soup again last week. Many thank yous.

Posted by: Ben Had at January 18, 2026 06:28 PM (0KSrI)

218 Ahhhh.

Just fried a burger. Cheddar cheese, mayo, mustard, red onion, tomato and lettuce. Toasted bun.

Dill pickle on the side.

Life is good.

Posted by: nurse ratched at January 18, 2026 06:28 PM (IhIKR)

219 nurse. Indeed it is.

Posted by: Ben Had at January 18, 2026 06:29 PM (0KSrI)

220 RMBS, made your mushroom soup again last week. Many thank yous.
Posted by: Ben Had at January 18, 2026 06:28 PM

You're very welcome!

Posted by: RedMindBlueState at January 18, 2026 06:30 PM (Wnv9h)

221 Leek procurement is iffy around here but next time I see them I'm going to use them in an onions soup.

Posted by: Ben Had at January 18, 2026 06:32 PM (0KSrI)

222 Interesting thing reading about the Russian Decembrests sent to Siberia, it gets bitterly cold but not always much snow.

Posted by: Skip at January 18, 2026 06:34 PM (Ia/+0)

223 I need to go do a little experiment with fake butter and fake milk to see if I can make a semi-passable cream sauce. If not, it'll be mac and (fake) cheese with dinner.

Posted by: Oddbob at January 18, 2026 06:35 PM (Fs0KI)

224 Leek procurement is iffy around here
Posted by: Ben Had at January 18, 2026 06:32 PM

We try to keep that secret, and endeavour not to let their location leek out.

Posted by: Basil from MI6 at January 18, 2026 06:35 PM (0sNs1)

225 $30 Chewy eGift Card
Free with $100 purchase
free shipping w/ $49
Stock up on essentials and get a $30 Chewy eGift Card for free with purchases of $100 or more with promo code "NEWYEAR". Valid until 1/25/26

Check your Capital One Shopping. Capital One is giving back 25 dollars for 50 dollars spent at Chewy thru January 21st. Coupons or rewards are specific to accounts.

Posted by: BetaCuck4Lyfe at January 18, 2026 06:36 PM (9aVck)

226 enjoyed a rib plate dinner and beer at the oldest bar in Wharton County, Tx whilst watching the Texans flame out in the snow in Beantown.

I only had them winning their first game in the playoffs so no damage there.

Posted by: DanMan at January 18, 2026 06:39 PM (8uzBS)

227 I like raw onions but fried onions shoot right through me. Chemically, what's the difference?

Posted by: Wally at January 18, 2026 06:40 PM (0e5Te)

228 213 I braved the 55 degree conditions and successfully grilled the ribeyes outside. Paired it with an ok cab. Not great, just...ok.
Posted by: Joe Kidd at January 18, 2026 06:25 PM (nbLIj)

DH grilled a couple of NYs last evening and I believe it was about 15 degrees out there. Sort of a heat wave.

Posted by: tcn in AK at January 18, 2026 06:40 PM (6Bc88)

229 227 I like raw onions but fried onions shoot right through me. Chemically, what's the difference?
Posted by: Wally at January 18, 2026 06:40 PM
Well, it seems you may be part raccoon, Wally.

Posted by: Eromero at January 18, 2026 06:42 PM (LHPAg)

230 tcn, DH's blood viscosity is probably the same as semi soft cement.

Posted by: Ben Had at January 18, 2026 06:42 PM (0KSrI)

231 200 Making 4 loaves of Sourdough. 2 with King Aurthur bread flour and 2 with Bob's Red Mill Artisan Bread Flour. Will see who wins tomorrow morning.

Posted by: DBCooper at January 18, 2026 06:10 PM (MdkS1)

I like King Arthur flour a lot, but I haven't had good success with Bob's Red Mill products.

I tried einkorn flour this week, and although my gluten allergy kid broke out in hives immediately after his first bite, the rest of us gobbled that loaf like we were starving street urchins.

Posted by: moki at January 18, 2026 06:43 PM (wLjpr)

232 Have a great week Foodsters and keep eating. Gotta check the Sous Vide.

Posted by: Pete Bog at January 18, 2026 06:43 PM (qlUA+)

233 moki, try mesquite flour.

Posted by: Ben Had at January 18, 2026 06:44 PM (0KSrI)

234 Well, that was easy! My great neighbor sneaked out earlier and did my walkways and sidewalks.

Now I have a glass of Old Forester 1920, and all's right in the world!

Posted by: CharlieBrown'sDildo at January 18, 2026 06:45 PM (n9ltV)

235 CBD, what did you share with your neighbor?

Posted by: Ben Had at January 18, 2026 06:46 PM (0KSrI)

236 Cheers everyone

Posted by: Skip at January 18, 2026 06:48 PM (Ia/+0)

237 Skip, Cheers

Posted by: Ben Had at January 18, 2026 06:49 PM (0KSrI)

238 I braved the 55 degree conditions and successfully grilled the ribeyes outside.

I feel ya bro...sunny and 60 here. brrrrr

Posted by: DanMan at January 18, 2026 06:49 PM (8uzBS)

239 As for the venison, I'll pass. Once you have moose meat, the venison is a pale comparison. Some moose meat is very lean, and so you have to be careful cooking it, but there really is nothing like a moose teriyaki roast sliced thin.

Posted by: tcn in AK at January 18, 2026 06:49 PM (6Bc88)

240 CBD shared his snow with his neighbor, blew his over to their side

Posted by: Skip at January 18, 2026 06:50 PM (Ia/+0)

241 CBD, what did you share with your neighbor?

Posted by: Ben Had at January 18, 2026 06:46 PM (0KSrI)

Nothing yet...But I have to be careful with them. They can drink me under the table!

Posted by: CharlieBrown'sDildo at January 18, 2026 06:50 PM (n9ltV)

242 Once you have moose meat, the venison is a pale comparison.

Posted by: tcn in AK at January 18, 2026 06:49 PM (6Bc8

I have had an elk chop that was the Platonic ideal of what meat should taste like.

Posted by: CharlieBrown'sDildo at January 18, 2026 06:51 PM (n9ltV)

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