Food Thread: The Maillard Reaction, And Other Glories OF Western Civilization...Like The Reuben!

What to do when one's grill and patio are under a foot of snow? Reverse sear of course! That is a good supermarket NY Strip that I warmed in a 225 degree oven for about an hour, until it reached 110 degrees internal. Then into a ripping hot pan for a minute on each side, and that's it! I tossed some butter in for extra flavor, and while there is nothing wrong with butter, I'm not sure it needed it.

What I like about this technique is that there is almost no margin. The steak goes from crispy exterior to perfectly rare interior in a matter of a millimeter or so. NO gray band of overdone meat.

It's not foolproof...it is tempting to over sear it in the pan, and you will absolutely get an overdone steak. Less is definitely more in this case.

I have a sear station on my grill, and as soon as I shovel out the patio, I will be playing around with it to see whether it is a quicker and better way to get the glory of the Maillard Reaction on steak.

******
Lobstering seems like a tough way to make a living. It's not quite as dangerous as going for King Crab in the Bering sea, but it suffers the vagaries of economics of a luxury product that is also highly regulated by malignant retards in government.

Or, maybe it is a way to extend one's life! Maine's 'lobster lady' Virginia Oliver, who worked decades in the lobster industry, dies at 105. That's a long time, and she seems to have made a pretty good life of it.

I was going to snark about the stupidity of the article, but my guess is that Virginia wouldn't have minded it, so why should I

******
I see this sort of article many times each week, and the combination of mostly nonsensical biomedical research, even dumber journalists trying to interpret the studies, and the very obvious klickbait makes me carefully avoid most of them. But I really like the premise of
Dark Chocolate Relaxes Blood Vessels and Boosts Mood—How to Maximize Benefits, because obviously the way to maximize the benefits of dark chocolate is to eat dark chocolate, and I am solidly in favor of that.

But I'll let you in on a secret...I would still eat dark chocolate even if it wasn't of some health benefit. In fact, I would eat dark chocolate even if it were bad for me. Because it tastes good!

******

A long time ago, in a galaxy far, far away, there was a restaurant called "Bishop G. Berkeley's," which served a kick-ass Reuben sandwich. Now, this was a long time ago, and my taste might not have been as attuned to food quality as it is now, so it might just have been a very, very large Reuben sandwich!

But even if that were true, it is a good idea for a sandwich, and with minimal effort one can make a very tasty approximation of a great one. So why bother with this amazingly stupid idea? Delicious Reuben Casserole not only sounds pretty crappy, it is a fair amount of work in comparison to constructing a traditional sandwich.

The real reason I am plaguing you with this silliness is that Misanthropic Humanitarian plagued me with it, and I will not suffer alone!

[Hat Tip: Misanthropic Humanitarian]

******
This video was sent to me by a reader, who didn't include his nic, so I will call him "KM." I had seen the title on my YouTube feed, but ignored it because I figured it was nonsense, or an ad, or nonsense AND an ad.

But I watched it carefully and wow...it sure sounds like a great idea. Sadly, I do not have an instant pot, or even an old fashioned pressure cooker (the same thing), so I will have to decide whether I want to invest the $100+ just to see whether this stock is better than my own recipe.

******
Sazeracs are great drinks, but only when made carefully by a solid bartender. The recipe is simple, but any deviation is fraught with danger, because the delicate balance between bitters and rye and sugar and absinthe is easily disturbed.

As for recipes? This ain't one! The Sazerac from Garden & Gun, which is usually a solid website, is terrifyingly hip and modern, and it should be discarded as an artifact of our decaying society.

Try this one instead.

******
Monkey Heads!
******
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!

In case it doesn't send all of your excellent home-grown garlic 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

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1 Food fight

Posted by: Skip at February 15, 2026 04:00 PM (Ia/+0)

2 just started building beast stew

Posted by: TheCatAttackedMyFoot at February 15, 2026 04:01 PM (jrgJz)

3 Gokng to pan fry a steak myself, or try to

Posted by: Skip at February 15, 2026 04:02 PM (Ia/+0)

4 Nice looking sandwich....

It's Gumbo Night here. And almost time for Bourbon.

Posted by: Martini Farmer at February 15, 2026 04:03 PM (jtM2q)

5 Ok, ok, I've been waiting for this.

Grapeseed oil. High smoke point. Praised to the heavens for it's quality.

It's shit. You can't reheat it for shit. Feeeeeeeehhhhhh~~~!!!!!!!!

Posted by: weft cut-loop at February 15, 2026 04:04 PM (diia5)

6 I have a sear station on my grill, and as soon as I shovel out the patio, I will be playing around with it to see whether it is a quicker and better way to get the glory of the Maillard Reaction on steak.

Sounds like something very worthy of further experimentation.

Posted by: Additional Blond Agent, STEM Guy at February 15, 2026 04:04 PM (/HDaX)

7 I have an instant pot my mom gave me. I am sure I don’t use it nearly as much as I probably should. It does make rice perfectly and easily every time.

Posted by: Piper at February 15, 2026 04:05 PM (Wmg4n)

8 Got $5 community theater tickets last night (shocked it was on Valentine's, but hey, I like love theater for almost no money), so Valentine's Dinner and Dessert today.

Aldi's beef tenderloin ($6.99/lb is hard to beat for beef)
Garlic roasted asparagus
French bread

With a dark chocolate and coconut fondue for dessert with strawberries, bananas, marshmallows, oreos, and pretzels. Maybe apples, too, but not sure how hungry folks will be b/c I'm serving more dinner than I usually do.

Will be in just for a short while on the thread, but hope everyone else had an enjoyable Valentine's and meal...

Posted by: Nova Local at February 15, 2026 04:05 PM (tOcjL)

9 5 Ok, ok, I've been waiting for this.

Grapeseed oil. High smoke point. Praised to the heavens for it's quality.

It's shit. You can't reheat it for shit. Feeeeeeeehhhhhh~~~!!!!!!!!
Posted by: weft cut-loop at February 15, 2026 04:04 PM (diia5)

Ummm, why are you reheating it? Trying to get 2 fried meals out of it?

Posted by: Nova Local at February 15, 2026 04:06 PM (tOcjL)

10 Hello Foodsters.

Likely a hit and run for me today. Hope you ate well this week and aspire to Michelin stars next week. Or at least eating well

Posted by: Pete Bog at February 15, 2026 04:06 PM (Hqogr)

11 Yo, foodies!

I don't have an instapot. Not going to get one. I do not need another appliance on my countertop.

I do use a crockpot fairly often. Made some pintos with ham and onion in it overnight, and that was tasty. Somehow, I was out of cornmeal, so had to eat it without cornbread.

Posted by: Dash my lace wigs! at February 15, 2026 04:07 PM (h7ZuX)

12 Who makes a Sazerac with cognac? I mean, everyone can do themselves, but the whole point of a Sazer is to mix the spice and heat of the rye with the sweetness of the sugar. Using cognac defeats the purpose of the drink.

Posted by: Elric the Blade at February 15, 2026 04:09 PM (Pjo0m)

13 Instapot <<< Instathot

Posted by: Elric the Blade at February 15, 2026 04:11 PM (Pjo0m)

14 Ummm, why are you reheating it? Trying to get 2 fried meals out of it?
Posted by: Nova Local

Yes, of course. Even if you only wait 15 min between using the same pan, the grapeseed oil turns to 5W-30.

Posted by: weft cut-loop at February 15, 2026 04:11 PM (diia5)

15 That's a great looking steak. I rarely use a pan - usually just shovel my way to the grill in the winter. But that picture is compelling.

Posted by: Kratwurst at February 15, 2026 04:12 PM (fcDpY)

16 Hmmmm. 225 for an hour. Might have to try that.

Posted by: Aetius451AD work phone at February 15, 2026 04:12 PM (zZu0s)

17 I have a Roli Roti half chicken I am going to reheat, with baked sweet potatoes and broccoli. We didn’t get home from the parade last night until almost 8, so we made my healthy chicken nuggets in the air fryer and threw them over salad with a vinaigrette. 2 days in a row of kind of punting dinner, but it’s just me and the kiddo so it works.

Posted by: Piper at February 15, 2026 04:12 PM (Wmg4n)

18 I have an instant pot my mom gave me. I am sure I don’t use it nearly as much as I probably should. It does make rice perfectly and easily every time.
Posted by: Piper

There are 1000's of recipes for the Insta now. I just don't recommend using the sear function. Just sear the stuff in a regular saute pan before. My bro makes a mean lamb shank in the Insta, but he lear'ed the hard way.

Posted by: weft cut-loop at February 15, 2026 04:13 PM (diia5)

19 My grill, if it wasn't out on the deck and winter needs a part. I better get to order it assuming its available

Posted by: Skip at February 15, 2026 04:14 PM (Ia/+0)

20 I have found the rice in the rice machine is kind of spongy. It has lost the will to rice. Tried less water. I dunno.

Posted by: Aetius451AD work phone at February 15, 2026 04:14 PM (zZu0s)

21 I love a good meatloaf sandwich. Sliced, fried in butter, on toasted bread with a little ketchup. Healey wife uses seasoned Costco croutons in the loaf mix.

Posted by: Maj. Healey at February 15, 2026 04:15 PM (abIsI)

22
Those Costco Rotisserie Chickens are a wonder.

Posted by: Blonde Morticia at February 15, 2026 04:15 PM (n7rxJ)

23 14 Ummm, why are you reheating it? Trying to get 2 fried meals out of it?
Posted by: Nova Local

Yes, of course. Even if you only wait 15 min between using the same pan, the grapeseed oil turns to 5W-30.
Posted by: weft cut-loop at February 15, 2026 04:11 PM (diia5)

It's a very unstable oil...so, it's actually better for lower heat cooking. It's not really intended for deep frying anywhere close to its smoke point.

Posted by: Nova Local at February 15, 2026 04:15 PM (tOcjL)

24 I have found the rice in the rice machine is kind of spongy. It has lost the will to rice. Tried less water. I dunno.
Posted by: Aetius451AD

Spongy? Never heard that one before. What brand/kind of rice?

Posted by: weft cut-loop at February 15, 2026 04:16 PM (diia5)

25 The guy with the Michelin stock (Chris Young) was a grad student in chemistry. I really like his stuff, because instead of the usual handwaving and French chef "don't you dare question me", he actually thinks about how things work from a chemical perspective.

Posted by: Archimedes at February 15, 2026 04:16 PM (Riz8t)

26 Who makes a Sazerac with cognac? I mean, everyone can do themselves, but the whole point of a Sazer is to mix the spice and heat of the rye with the sweetness of the sugar. Using cognac defeats the purpose of the drink.

IIRC, the original Sazerac used cognac, so rye is a nouveau riche parvenue.

Posted by: Archimedes at February 15, 2026 04:17 PM (Riz8t)

27 I'm having steak, salad, and a baked sweet potato for dinner. Sooooon.

Best Reubens were from Zingerman's, and it's because of the bread. Chewy, dense, with a good crust. Damn I want a Reuben now.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 04:17 PM (kpS4V)

28 I have an instant pot my mom gave me. I am sure I don’t use it nearly as much as I probably should. It does make rice perfectly and easily every time.
Posted by: Piper

There are 1000's of recipes for the Insta now. I just don't recommend using the sear function. Just sear the stuff in a regular saute pan before. My bro makes a mean lamb shank in the Insta, but he lear'ed the hard way.
Posted by: weft cut-loop

We have two. The air fryer lid is just great.
We pressure cook things like pork ribs then throw them in the smoker after dry rubbing them. It cuts the cook time down to about an hour and they come out perfect.

Posted by: Maj. Healey at February 15, 2026 04:17 PM (abIsI)

29 Spongy? Never heard that one before. What brand/kind of rice?
Posted by: weft cut-loop at February 15, 2026 04:16 PM (diia5)

Just, you know, standard white rice. Kroger brand, i think.

Posted by: Aetius451AD work phone at February 15, 2026 04:17 PM (zZu0s)

30 That's a great looking steak. I rarely use a pan - usually just shovel my way to the grill in the winter. But that picture is compelling.
Posted by: Kratwurst at February 15, 2026 04:12 PM (fcDpY)

Seconded. I taught Little how to do a passable sear with cast iron, but a wood fire sear is just hard to beat. Lamb steaks today, about 1.5 inches thick. The wine is a red blend from Aldi's. First tasting shows promise...

Posted by: Joe Kidd at February 15, 2026 04:18 PM (nbLIj)

31 But I do have cognac, aperitif or after?

Posted by: Skip at February 15, 2026 04:18 PM (Ia/+0)

32 The Sazerac recipe at Spruce Eats is good, but I opt for simple syrup over a sugar cube.

Posted by: Archimedes at February 15, 2026 04:19 PM (Riz8t)

33 It's a very unstable oil...so, it's actually better for lower heat cooking. It's not really intended for deep frying anywhere close to its smoke point.
Posted by: Nova Local

I guess I'll have to go back to the $20 olive oil.

Posted by: weft cut-loop at February 15, 2026 04:20 PM (diia5)

34 Thanks for the food thread CBD I love a good Reuben, preferably without the bread, corned beef and Swiss cheese all crisped right on the flattop.

Posted by: San Franpsycho at February 15, 2026 04:22 PM (RIvkX)

35 Dash my wigs

Swap the instapot for the slow cooker.

Does slow cook. Also does the insta stuff

Posted by: Pete Bog at February 15, 2026 04:23 PM (u0VgJ)

36 The Spruce Eats recipe is the same that they teach at the Sazerac House in New Orleans; my brothers and I took the class (swanky way to justify a 2pm cocktail) there last summer. The bartender/teacher was a bit of a wanker, but he knew his stuff. Cheers.

Posted by: goatexchange at February 15, 2026 04:23 PM (hyS0X)

37 Who makes a Sazerac with cognac? I mean, everyone can do themselves, but the whole point of a Sazer is to mix the spice and heat of the rye with the sweetness of the sugar. Using cognac defeats the purpose of the drink.
Posted by: Elric the Blade

Entirely with cognac, I'll admit, I don't like. Totally different drink to the modern Sazerac.

Half-and-half cognac and rye, like the first recipe, works, if you use a rye that's rye enough. Bulleit or something else with a 95% rye mashbill works. Something like Rittenhouse, with only 51% rye, does not.

Half-and-half is even the first of the suggested "Feeling Adventurous? Try This" versions on the Spruce Eats recipe page.

And the original Sazerac cocktail was named for the spirit it was made with: Sazerac de Forge et Fils..... cognac.

Posted by: mikeski at February 15, 2026 04:23 PM (VHUov)

38 That NY strip is pretty looking but very rare, too rare.

Posted by: San Franpsycho at February 15, 2026 04:23 PM (RIvkX)

39 king crab>>>dungeness crab>>craw dads>>>>>lobster

all are good though

Posted by: Lemmiwinks at February 15, 2026 04:24 PM (Wnqw0)

40 That NY strip is pretty looking but very rare, too rare.
Posted by: San Franpsycho

Those are definitely words, but I don't know what they mean.

Posted by: mikeski at February 15, 2026 04:26 PM (VHUov)

41 That seared steak does look like something a Klingon would eat.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 04:27 PM (kpS4V)

42 Skip, that would be a "Yes."

Posted by: goatexchange at February 15, 2026 04:28 PM (hyS0X)

43 Oh, and the lamb steaks have been marinating overnight in red wine, chopped onion, garlic, rosemary, and black pepper. Gonna need a low and slow wood fire, but it's windy out there. I've faced greater challenges (clicks tongs).

Ok, I'm going in!

Posted by: Joe Kidd at February 15, 2026 04:28 PM (nbLIj)

44 20 I have found the rice in the rice machine is kind of spongy. It has lost the will to rice. Tried less water. I dunno.
Posted by: Aetius451AD work phone

Are you rinsing it first?

Posted by: Piper at February 15, 2026 04:28 PM (Wmg4n)

45 Those are definitely words, but I don't know what they mean.
Posted by: mikeski at February 15, 2026 04:26 PM (VHUov)
====
You and CBD would fit in around here. Whenever we have meat, I feel like I'm in Rosemary's Baby.

Posted by: San Franpsycho at February 15, 2026 04:29 PM (RIvkX)

46 This morning, I had a wine tasting for my daughter's wedding at Total Wine (the tasting, not the wedding). I had spent some time on line looking through their inventory and had settled on a couple of promising candidates for each type of wine (Bordeaux, Pinot Noir, Sauvignon Blanc, Pinot Grigio, Chardonnay (lightly oaked), and Prosecco / Champagne. To my surprise, they had most of the bottles I requested, and opened each for my daughter and me. Some couldn't be opened in the store for contractual reasons with the wineries, but alternatives were presented, which were often cheaper than the ones I had picked.

The guy who was shepherding us through was very knowledgeable and friendly, and not at all a wine snob. We settled on one for each category, and the whole process was fun and enlightening. I recommend this approach.

Posted by: Archimedes at February 15, 2026 04:29 PM (Riz8t)

47 too rare

Posted by: San Franpsycho at February 15, 2026 04:23 PM (RIvkX)

You live in San Francisco, so you are disqualified from commenting on anything other than Dim Sum and vegan dishes.

Posted by: CharlieBrown'sDildo at February 15, 2026 04:29 PM (n9ltV)

48 I actually like a little grey/brown fade to rare in my steak.

Posted by: Lemmiwinks at February 15, 2026 04:30 PM (Wnqw0)

49 26 Who makes a Sazerac with cognac? I mean, everyone can do themselves, but the whole point of a Sazer is to mix the spice and heat of the rye with the sweetness of the sugar. Using cognac defeats the purpose of the drink.

IIRC, the original Sazerac used cognac, so rye is a nouveau riche parvenue.
Posted by: Archimedes at February 15, 2026 04:17 PM (Riz8t)
——

Well yea, but things get better over time, as improvements are made, and overall drinks were much sweeter back then than today. People’s tastes changed, or the sweetness was used to mask unpleasantness from unsanitary prep and storage.

Posted by: Elric the Blade at February 15, 2026 04:30 PM (Pjo0m)

50 You live in San Francisco, so you are disqualified from commenting on anything other than Dim Sum and vegan dishes.
Posted by: CharlieBrown'sDildo at February 15, 2026 04:29 PM (n9ltV)
====

I thought my Reuben comment was pretty good ...

Posted by: San Franpsycho at February 15, 2026 04:30 PM (RIvkX)

51 Just, you know, standard white rice. Kroger brand, i think.
Posted by: Aetius451AD

Not sure if you mean mushy by 'spongy,' but even plain long grain white rice can use a good washing. Dump the rice in a big pot, and wash it 2 or 3 times, straining in a mesh strainer. I let it hang out in the strainer for a few minutes while I get the cooker set up.

Posted by: weft cut-loop at February 15, 2026 04:30 PM (diia5)

52 I bought a new propane grill late last year. My old one has been, and still is, rusting away on the deck even though it's been covered. To be fair, it's 10 years old and has always been outside, covered.

My new one is in the detached garage. I've been using it off and on during the winter, even when it was 6 degrees. I'm debating putting it on the deck (covered) given how poorly the old one held up.

Posted by: Martini Farmer at February 15, 2026 04:31 PM (jtM2q)

53 Well yea, but things get better over time, as improvements are made, and overall drinks were much sweeter back then than today.

Oh, absolutely. I don't like sweet cocktails, and the spiciness of rye really adds something.

Posted by: Archimedes at February 15, 2026 04:32 PM (Riz8t)

54 That NY strip is pretty looking but very rare, too rare.
Posted by: San Franpsycho

Those are definitely words, but I don't know what they mean.
Posted by: mikeski at February 15, 2026 04:26 PM (VHUov)

He means 'I am a filthy communist who likes penis.'

Posted by: Aetius451AD work phone at February 15, 2026 04:32 PM (zZu0s)

55 Tonight is Moo Shu Chicken wrapped flour pancake.

Posted by: San Franpsycho at February 15, 2026 04:32 PM (RIvkX)

56 52 I bought a new propane grill late last year. My old one has been, and still is, rusting away on the deck even though it's been covered. To be fair, it's 10 years old and has always been outside, covered.

My new one is in the detached garage. I've been using it off and on during the winter, even when it was 6 degrees. I'm debating putting it on the deck (covered) given how poorly the old one held up.
Posted by: Martini Farmer at February

What did you get? We need a new grill. Our current one is a Webber - trying to decide if we just get another one or something else.

Posted by: Piper at February 15, 2026 04:34 PM (Wmg4n)

57 Are you rinsing it first?
Posted by: Piper at February 15, 2026 04:28 PM (Wmg4n)

Until the water is clear.

Posted by: Aetius451AD work phone at February 15, 2026 04:34 PM (zZu0s)

58 I've gotten very good at cooking rice in a regular sauce pan with a vented glass lid. For brown rice I double the cook time. Just watch it for a few minutes to make sure it doesn't boil over, adjust the heat and let it go.

Posted by: Pug Mahon, Rock 'n' Roll Martian at February 15, 2026 04:34 PM (0aYVJ)

59 Oh, oh, old expired rice does tend to go mushy in my experience. How old is it?

Posted by: weft cut-loop at February 15, 2026 04:36 PM (diia5)

60 too rare

Posted by: San Franpsycho at February 15, 2026 04:23 PM (RIvkX)

It stopped moving, didn't it?

Posted by: Kratwurst at February 15, 2026 04:36 PM (fcDpY)

61 I will proudly state for all to witness that steak is to be well done and smothered with mushroom gravy. I have spoken.

Posted by: TheCatAttackedMyFoot at February 15, 2026 04:36 PM (jrgJz)

62
Random facts.

ew The Maillard browning reaction is the initial step in the cross linking of long-lived structural proteins in the walls of blood vessels by high blood sugar levels. Reaction of sugar with organic amines in the proteins.

Besides the taste, putting some sugar in pancake batter, or any batter or dough for that matter, encourages browning during cooking.

Posted by: Semi-Literate Thug at February 15, 2026 04:36 PM (biznJ)

63 That NY strip looks monster. I get a very similar result by sous vide-ing at 125 and then doing a very hot pan sear in butter (be careful or you’ll burn the butter) for about a minute on each side. Comes out perfect or close to perfect every time.

Posted by: Elric the Blade at February 15, 2026 04:37 PM (Pjo0m)

64 Oh, oh, old expired rice does tend to go mushy in my experience. How old is it?
Posted by: weft cut-loop at February 15, 2026 04:36 PM (diia5)

Same time I got the rice maker, so not old unless it was sitting on the shelf a long time.

Posted by: Aetius451AD work phone at February 15, 2026 04:37 PM (zZu0s)

65 He means 'I am a filthy communist who likes penis.'
Posted by: Aetius451AD work phone at February 15, 2026 04:32 PM (zZu0s)
=====
I should alert Mrs. F. who will be disappoint

Posted by: San Franpsycho at February 15, 2026 04:38 PM (RIvkX)

66 People often speak about “the sweet secrets of Demel’s” as if the establishment had top-secret recipes. But their only secret is quality. Today as before, they use only the finest ingredients, and they work a little harder than everybody else.

I’m reading Endless Feasts, a collection of essays from Gourmet and that line from Joseph Wechsberg stood out.

Posted by: Stephen Price Blair at February 15, 2026 04:39 PM (EXyHK)

67 Same time I got the rice maker, so not old unless it was sitting on the shelf a long time.
Posted by: Aetius451AD

Ok, last dumb question; are the grains mostly whole or broken?

Posted by: weft cut-loop at February 15, 2026 04:39 PM (diia5)

68 I will proudly state for all to witness that steak is to be well done and smothered with mushroom gravy. I have spoken.
Posted by: TheCatAttackedMyFoot at February 15, 2026 04:36 PM (jrgJz)

1) cat. We all knew cats are little commie retards.

2) it is sad to see what the commies have done to the young people today.

Posted by: Aetius451AD work phone at February 15, 2026 04:39 PM (zZu0s)

69 I will proudly state for all to witness that steak is to be well done and smothered with mushroom gravy. I have spoken.
Posted by: TheCatAttackedMyFoot

Add some noodles and call it stroganoff.

Posted by: mikeski at February 15, 2026 04:39 PM (VHUov)

70 I bought a new propane grill late last year. My old one has been, and still is, rusting away on the deck even though it's been covered. To be fair, it's 10 years old and has always been outside, covered.

My new one is in the detached garage. I've been using it off and on during the winter, even when it was 6 degrees. I'm debating putting it on the deck (covered) given how poorly the old one held up.
Posted by: Martini Farmer at February

What did you get? We need a new grill. Our current one is a Webber - trying to decide if we just get another one or something else.
Posted by: Piper at February 15, 2026 04:34 PM (Wmg4n)
—-

Webber FTW

Posted by: Elric the Blade at February 15, 2026 04:39 PM (Pjo0m)

71 I should alert Mrs. F. who will be disappoint
Posted by: San Franpsycho at February 15, 2026 04:38 PM (RIvkX)

Tell him we said hi.

Posted by: Aetius451AD work phone at February 15, 2026 04:40 PM (zZu0s)

72 Question regarding pan searing the steaks - Do you use different seasoning when you are using a pan vs. a grill? On the occasions I use a pan, they seem saltier.

Posted by: Kratwurst at February 15, 2026 04:40 PM (fcDpY)

73 Ok, last dumb question; are the grains mostly whole or broken?
Posted by: weft cut-loop at February 15, 2026 04:39 PM (diia5)

All whole.

Posted by: Aetius451AD work phone at February 15, 2026 04:40 PM (zZu0s)

74 "Surface area" is why the last time I ate at Chipotle, I dashed to the throne more often than necessary.

When you chop everything up so fine a toothless hobo can gum it down, something unpleasant may be baked into the cake and lurking.

This is why you don't eat raw hamburger.

Posted by: Rev. Wishbone at February 15, 2026 04:40 PM (gVUi7)

75 57 Are you rinsing it first?
Posted by: Piper at February 15, 2026 04:28 PM (Wmg4n)

Until the water is clear.
Posted by: Aetius451AD work phone at February

I usually do brown rice, but have done white. I make sure I only let the natural pressure release go for 5 minutes, and then manually release because it will keep cooking if you don’t. I use a 1 to 1.25 water ratio for white and 1:1.5 for brown rice. I haven’t had it get mushy or spongy.

Posted by: Piper at February 15, 2026 04:41 PM (OoFl2)

76 On the occasions I use a pan, they seem saltier.
Posted by: Kratwurst at February 15, 2026 04:40 PM (fcDpY)

Have not noticed this myself. I usually sand them down with Lowry seasoned salt.

Posted by: Aetius451AD work phone at February 15, 2026 04:41 PM (zZu0s)

77 I made roasted halibut with mini samosas and mixed vegetables for Valentine’s Day. With my mom. Halibut is a great fish. Too bad it’s gotten so expensive.

Posted by: Elric the Blade at February 15, 2026 04:41 PM (Pjo0m)

78 Tell him we said hi.
Posted by: Aetius451AD work phone at February 15, 2026 04:40 PM (zZu0s)
======
lmao

Posted by: San Franpsycho at February 15, 2026 04:43 PM (RIvkX)

79 Question regarding pan searing the steaks - Do you use different seasoning when you are using a pan vs. a grill? On the occasions I use a pan, they seem saltier.
Posted by: Kratwurst at February 15, 2026 04:40 PM (fcDpY)
——

If youre coating with salt beforehand, more of the salt will burn off under the heat/fire of a grill.

Posted by: Elric the Blade at February 15, 2026 04:43 PM (Pjo0m)

80 Question regarding pan searing the steaks - Do you use different seasoning when you are using a pan vs. a grill? On the occasions I use a pan, they seem saltier.
Posted by: Kratwurst

Yeah, I think pan-searing keep more of the salt on the steak. Grilling, the steaks lose some due to the open grill losing moisture below. Charcoal grilled is still the best.

Posted by: weft cut-loop at February 15, 2026 04:44 PM (diia5)

81 it is sad to see what the commies have done to the young people today.

I made a steak casserole yesterday from a 1966 recipe. Steak sliced into strips, and baked for an hour with mushrooms, onions, tomato paste, and beer. Topped with Parmesan the whole time. Very tasty yesterday evening and just now for leftovers.

Posted by: Stephen Price Blair at February 15, 2026 04:44 PM (EXyHK)

82 >>>That NY strip looks monster. I get a very similar result by sous vide-ing at 125 and then doing a very hot pan sear in butter (be careful or you’ll burn the butter) for about a minute on each side. Comes out perfect or close to perfect every time.

Posted by: Elric the Blade

>This man knows things. Sous vide rare is the best. But it's easy to cross over into med-rare, but that's good too.

Posted by: Rev. Wishbone at February 15, 2026 04:44 PM (gVUi7)

83 Posted by: Archimedes at February 15, 2026 04:29 PM (Riz8t)

Glad you had a fun time and were able to find the wines that worked for you.

Wine is supposed to be fun.

Posted by: Pete Bog at February 15, 2026 04:44 PM (u0VgJ)

84 I made roasted halibut with mini samosas and mixed vegetables for Valentine’s Day. With my mom. Halibut is a great fish. Too bad it’s gotten so expensive.

Posted by: Elric the Blade

Read that as mimosas. Costco has had sea bass that last couple months. Pricey too but very tasty.

Posted by: Kratwurst at February 15, 2026 04:45 PM (fcDpY)

85 Last night was crazy. We ate at MiL, she made Salmon roasted with citrus topped with herb salad. The slices of lemon and orange were tender enough to eat the rind.

Then homemade salted caramel ice cream with chocolate chip poundcake.

Posted by: San Franpsycho at February 15, 2026 04:46 PM (RIvkX)

86 I will proudly state for all to witness that steak is to be well done and smothered with mushroom gravy. I have spoken.
Posted by: TheCatAttackedMyFoot

There is tofu in TheCatAttackedMyFoot's words of death for all men to see.

Posted by: Archimedes at February 15, 2026 04:46 PM (Riz8t)

87 > What did you get? We need a new grill. Our current one is a Webber - trying to decide if we just get another one or something else.
Posted by: Piper
----------
An inexpensive CharBroil with a side burner. $300.

Posted by: Martini Farmer at February 15, 2026 04:48 PM (jtM2q)

88 Wine is supposed to be fun.

“Go, eat your bread with joy and drink your wine with a merry heart, because it is now that God favors your works.”

Posted by: Stephen Price Blair at February 15, 2026 04:48 PM (EXyHK)

89 What did you get? We need a new grill. Our current one is a Webber - trying to decide if we just get another one or something else.
Posted by: Piper

I currently use Napoleon for gas. It has been good - seemed like a good price for equivalent features to Weber but it's been awhile. Still have Weber charcoal.

Posted by: Kratwurst at February 15, 2026 04:50 PM (fcDpY)

90 I strongly recommend an Instant Pot or equivalent. Yesterday, I poached 3 perfect eggs using silicon poaching cups. At the moment, I'm cooking rice.

I watched the broth video a couple of months ago and it looks pretty good. I might give it a try.

Posted by: mrp at February 15, 2026 04:51 PM (rj6Yv)

91 I pan fried an absolutely gorgeous piece of swordfish in butter, white wine and lemon juice
It was a huge steak and I ate the whole thing.

Posted by: Ben Had at February 15, 2026 04:51 PM (0KSrI)

92 > Halibut is a great fish. Too bad it’s gotten so expensive.
---------
It was "expensive" a decade ago. Great fish BTW.

I got spoiled while in Monterey, CA back during the early 2000's. Plenty of fresh, Pacific seafood. Crab and Salmon seasons were awesome.

Posted by: Martini Farmer at February 15, 2026 04:54 PM (jtM2q)

93 I've never understood why any recipe would call for draining the fat. That's flavor, baby! Worse, the recipe calls for adding some other kind of seed oil. Heresy!

Posted by: Rev. Wishbone at February 15, 2026 04:55 PM (gVUi7)

94 On the occasions I use a pan, they seem saltier.

Posted by: Kratwurst at February 15, 2026 04:40 PM (fcDpY)

I teresting question. My guess is that the pan juices retain some of the salt, as opposed to dripping into the fire on the grill.

Posted by: CharlieBrown'sDildo at February 15, 2026 04:56 PM (n9ltV)

95 Damn, I could do with a Reuben right about now. Instead I will satisfy my hunger with some sushi.

Just got back from the supermarket with the ingredients for a beef stew. Going to experiment with adding baby bella mushrooms this time.
Thinking of prepping the beef tonight and seasoning lightly as I am going to be cooking the whole thing in my slow cooker tomorrow.
We shall see what happens. :-)

Posted by: Scuba_Dude at February 15, 2026 04:58 PM (OF02a)

96 Two beautiful strip steak in the sous vide right now. Will finish on a scorching hot cast iron grill pan. A little fleur de sel and a drizzle of excellent olive oil to finish it off.

And I may have to mix up a Sazarac just because. I use 1/4 oz simple syrup to 3 oz of rye. And to amp up the absinthe I smoke the glass with dried star anise.

Posted by: Heavy Meta at February 15, 2026 04:58 PM (GTqXr)

97 I had a basic Weber that I used until it wasn't worth taking with us when we moved. Haven't replaced it with anything yet but wouldn't have any problems with another one like it.

Posted by: Oddbob at February 15, 2026 05:00 PM (5TAh7)

98 I should use the frozen garden tomatoes soon to make some sauce. Seed starting begins in a month or so!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 05:02 PM (kpS4V)

99 My new favorite neutrally flavored oil is avocado oil. I still use olive oil when I want more flavor, but avocado has become my go-to.

Posted by: Art Rondelet of Malmsey at February 15, 2026 05:03 PM (FEVMW)

100 Made a nice cocktail from the 1957 ABC of Cocktails too.

Admiral
6 parts gin
2 parts Lime Juice
1 part Cherry Heering

Shake with ice and strain.

Posted by: Stephen Price Blair at February 15, 2026 05:05 PM (EXyHK)

101 101st

Posted by: proudvastrightwingguy at February 15, 2026 05:06 PM (MNCvZ)

102 I use, pecan and almond oil. Vegetables, especially mushrooms grilled in pecan oil are a revelation.
Fried chicken is bacon grease and pecan oil.

Posted by: Ben Had at February 15, 2026 05:06 PM (0KSrI)

103 Oh, forgot to mention that avocado oil has a high smoke point.

Posted by: Art Rondelet of Malmsey at February 15, 2026 05:09 PM (FEVMW)

104 Made a nice cocktail from the 1957 ABC of Cocktails too.

Admiral
6 parts gin
2 parts Lime Juice
1 part Cherry Heering

I have a bottle of Cherry Heering and was looking for uses for it. I stumbled on a recipe for a CH Old Fashioned which my wife absolutely loves. Basically it's an OF with CH in place of the simple syrup or sugar cube.

1. The Classic Cherry Heering Old Fashioned (Balanced)
This method highlights the cherry flavor without making the drink overly sweet, using a strong base spirit to cut through the liqueur.

2 oz Rye Whiskey (Rittenhouse 100 proof recommended)
1/2 to 3/4 oz Cherry Heering
2 dashes Angostura Bitters
1 dash Orange Bitters
Garnish: Orange twist and a Luxardo cherry
Instructions: Add all ingredients to a mixing glass with ice. Stir until well-chilled and strain into a rocks glass over a large ice cube

Posted by: Archimedes at February 15, 2026 05:11 PM (Riz8t)

105 So why bother with this amazingly stupid idea? Delicious Reuben Casserole not only sounds pretty crappy, it is a fair amount of work in comparison to constructing a traditional sandwich.

The real reason I am plaguing you with this silliness is that Misanthropic Humanitarian plagued me with it, and I will not suffer alone!

Your Honor, I rise in objection! This calumny must not stand! First of all, "Delicious" is right in the title of the recipe. Second, Misanthropic Humanitarian is one of the finest of AoSHQ CoBs, and he would not lead us astray, as evidenced by his consistent promotion of Frank Zappa and the Mothers of Invention, arguably the second greatest band of the 20th Century, not to mention that "Humanitarian" is right in his nic.

Third, CBD's whole statement reeks of a rampant cynicism that exceeds his worldly experience AND his tender years.

Posted by: Duncanthrax at February 15, 2026 05:11 PM (0sNs1)

106 101 101st
Posted by: proudvastrightwingguy at February 15, 2026 05:06 PM

This is about us, isn't it?

Posted by: 101st Airborne Division at February 15, 2026 05:12 PM (0sNs1)

107 102 I use, pecan and almond oil. Vegetables, especially mushrooms grilled in pecan oil are a revelation.
Fried chicken is bacon grease and pecan oil.
Posted by: Ben Had at February

Sweet almond oil is a really good moisturizer! Double duty.

Posted by: Piper at February 15, 2026 05:13 PM (OoFl2)

108 Oh, forgot to mention that avocado oil has a high smoke point.
Posted by: Art Rondelet of Malmsey at February 15, 2026 05:09 PM (FEVMW)
====

Not being a zealot on such matters, I use Pam avocado oil for my sautéing needs.

Posted by: mrp at February 15, 2026 05:13 PM (rj6Yv)

109 Another new Cherry Heering-based drink I've been playing with is the Remember the Maine. It's a mashup of a Sazerac and a Manhattan.

1/2 teaspoon absinthe

2 ounces rye whiskey

3/4 ounce sweet vermouth

2 teaspoons Heering cherry liqueur

Garnish: brandied cherry

Steps

In a chilled coupe or cocktail glass, add the absinthe. Swirl to coat and discard the excess.

Add the rye whiskey, sweet vermouth and cherry liqueur into a mixing glass with ice and stir until well-chilled.

Strain into the prepared glass.

Garnish with a brandied cherry.

Posted by: Archimedes at February 15, 2026 05:13 PM (Riz8t)

110 Wait....you didn't sous vide the steak?!

Posted by: RedMindBlueState at February 15, 2026 05:14 PM (XAoPN)

111 I will proudly state for all to witness that steak is to be well done and smothered with mushroom gravy. I have spoken.
Posted by: TheCatAttackedMyFoot at February 15, 2026 04:36 PM

ChemJ, is that you?

Posted by: Duncanthrax at February 15, 2026 05:14 PM (0sNs1)

112 I have a sear station on my grill, and as soon as I shovel out the patio, I will be playing around with it to see whether it is a quicker and better way to get the glory of the Maillard Reaction on steak.

Sounds like something very worthy of further experimentation.
Posted by: Additional Blond Agent, STEM Guy at February 15, 2026 04:04 PM (/HDaX)

If you converted it to full-auto sear, would you get in trouble with the BATF?

Posted by: Alberta Oil Peon at February 15, 2026 05:14 PM (8zz6B)

113 I've had Sazerac all three ways: Cognac, Rye/Cognac, Rye.

Being an Originalist when it comes to cocktail recipes, in general, I tried the Cognac first. It's a good drink, but it's more an aperitif type critter.

Now, if you want to improve the Cognac version. Make it using a good Armagnac. That bit of thuggish roughness makes a Sazerac that drags the Cognac version into the parking lot and kicks its ass.

Mostly, though I drink the 50/50 or straight rye versions.

Over Christmas we had all the kiddos home so I made- The Snazzy Sazzy using Bhakta 1928 and Still Austin Cask Strength Rye. And it was superlative.

The Bhakta 1928 is a cognac blend with Armagnac and Calvados, which is supposed to be inspired by the Cognacs of 1928, which was a prime cocktail creating era. I don't know if they got it right or not, as I'm not even 29 and wasn't around then.

If you have those two in your liquor cabinet, I suggest making a Snazzy Sazzy for yourself. It really elevates the cocktail with a subtle variety of flavors.

Posted by: naturalfake at February 15, 2026 05:15 PM (iJfKG)

114 Swordfish steaks are the bomb.

Posted by: Mr Aspirin Factory at February 15, 2026 05:15 PM (liTrP)

115 Sweet almond oil is a really good moisturizer! Double duty.
Posted by: Piper at February 15, 2026 05:13 PM

How does it compare to Elizabeth Arden Hand Creme?

Asking for a friend.

Posted by: Harry Sussex at February 15, 2026 05:15 PM (0sNs1)

116 Wife got me to eat steak more rare than I use to.
Had salad, now a cognac, rib eye steak and fries next

Posted by: Skip at February 15, 2026 05:15 PM (Ia/+0)

117 Did reverse sear last night for the first time - splurged and got Wagyu filets for V Day for the 2 of us. I was skeptical when I saw the steaks after they got to the recommended temp, because they looked less than appetizing.

But after searing all sides in Avocado oil in a searing hot cast iron skillet, the steaks turned out PERFECT!!!!

My new countertop oven has a "built in" probe, and I was able to figure out how to use it pretty easily. I am LOVING my newest toy! It was kinda pricey, but we have gotten a lot of use out of it in the short time that we have had it, so it has definitely been worth the investment 😊♥️

I cleaned out the fridge and freezer today, so there is now lots more room in both. We leave for our Vegas trip on Tuesday, so anything that might not last a week got tossed. As well as some items which were WAY past their expiration dates (it's been over a year since I felt like cooking, and I certainly didn't feel like cleaning out the fridge in that time, either!)

When we get back from our trip, I am going to have to purge the pantry....

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at February 15, 2026 05:16 PM (SRRAx)

118 Ben Had, that fried chicken sounds delicious!!! The cook at the church I grew up in made a pecan crusted chicken breast with rice pilaf and squash casserole that was heavenly!

Miss Cree is now with the Lord, probably cooking up that chicken and tellin' him to finish his plate! But I bet that dish pan fried in bacon fat and pecan oil would be even better!!

Posted by: moki at February 15, 2026 05:17 PM (wLjpr)

119 Speaking of steaks, there is a vendor truck parked right now in the lot Shopper's Supply in Apache Junction offering 20 pounds of prime ribeye for 39.99

Posted by: Alberta Oil Peon at February 15, 2026 05:18 PM (8zz6B)

120 Classic Cherry Heering cocktails include the Singapore Sling and Blood and Sand. I do like the B&S although the classic recipe is too sweet. I use more scotch (and a smoky blend) and less sweet vermouth.

Posted by: Elric the Blade at February 15, 2026 05:18 PM (Pjo0m)

121 That steak looks fantastic! I'm going to try that!

Posted by: sock_rat_eez at February 15, 2026 05:19 PM (Cjt/F)

122 We went about 35 miles out of our way to hit up a "real" butcher shop. There's a world of difference. Mostly local beef and pork products, but even the chicken was miles better than the grocery stores.

Posted by: Martini Farmer at February 15, 2026 05:20 PM (jtM2q)

123 Speaking of steaks, there is a vendor truck parked right now in the lot Shopper's Supply in Apache Junction offering 20 pounds of prime ribeye for 39.99
Posted by: Alberta Oil Peon at February 15, 2026 05:18 PM (8zz6B)
===

Right after a sudden thaw?

Posted by: mrp at February 15, 2026 05:20 PM (rj6Yv)

124 Not being a zealot on such matters, I use Pam avocado oil for my sautéing needs.
Posted by: mrp

Avoid. Pam has additives to the gas that turn into a polymer on your cooking surfaces.

Posted by: weft cut-loop at February 15, 2026 05:21 PM (diia5)

125 moki, the combination gives a perfect crust and doesn't drown out the spices of the coating.

Think of you often and sending hugs dear lady.

Posted by: Ben Had at February 15, 2026 05:21 PM (0KSrI)

126 AOP you could be eating cheesesteaks for weeks

Posted by: Skip at February 15, 2026 05:22 PM (Ia/+0)

127 Swordfish steaks are the bomb.
Posted by: Mr Aspirin Factory

Swordfish and shark are golden stuff. Hard to find now...

Posted by: weft cut-loop at February 15, 2026 05:23 PM (diia5)

128 Speaking of steaks, there is a vendor truck parked right now in the lot Shopper's Supply in Apache Junction offering 20 pounds of prime ribeye for 39.99

"We was sent out to deliver deez and day put extras on da truck. I'll makes youse a good deal."

Posted by: Oddbob at February 15, 2026 05:23 PM (6I0PH)

129 Nothing sticks when you use Pam.

Posted by: Oh, you mean for cooking at February 15, 2026 05:24 PM (2Ez/1)

130 Speaking of steaks, there is a vendor truck parked right now in the lot Shopper's Supply in Apache Junction offering 20 pounds of prime ribeye for 39.99
Posted by: Alberta Oil Peon at February 15, 2026 05:18 PM (8zz6B)

I'd be really leery of that sort of offer. Too often, they're fly by night and sell tough meat that hasn't been aged.

Posted by: Additional Blond Agent, STEM Guy at February 15, 2026 05:24 PM (/HDaX)

131 AOP you could be eating cheesesteaks for weeks
Posted by: Skip at February 15, 2026 05:22 PM

Please. Let us honor AOP's rich French-Canadian heritage, and refer to it as "steak au fromage".

Posted by: Duncanthrax at February 15, 2026 05:26 PM (0sNs1)

132 I will be placed on my bier holding a can of spray duck fat.

Posted by: Ben Had at February 15, 2026 05:26 PM (0KSrI)

133 Too often, they're fly by night and sell tough meat that hasn't been aged.

Posted by: Additional Blond Agent, STEM Guy at February 15, 2026 05:24 PM (/HDaX)

I wonder what animal the ribeye comes from?

Posted by: CharlieBrown'sDildo at February 15, 2026 05:26 PM (n9ltV)

134 Nothing sticks when you use Pam.

* tee hee*

This.

Posted by: The Epstein Files at February 15, 2026 05:27 PM (0sNs1)

135 >>> Too often, they're fly by night and sell tough meat that hasn't been aged.

Posted by: Additional Blond Agent, STEM Guy

>Are cattle rustlers still a thing? Get a rope!

Posted by: Rev. Wishbone at February 15, 2026 05:27 PM (gVUi7)

136 I do like a good Reuben. But it’s a mix of too many flavors, for my tastes. If I’m gonna mix a lot of flavors, I’m gonna do a big booty Cuban. For perfect Jewish-deli perfection, I’m going with quality pastrami, a glaze of Dijon, and some onions on toasted think-cut rye.

Posted by: Elric the Blade at February 15, 2026 05:27 PM (Pjo0m)

137 Ohmygod, the lamb is perfect, and the Intermingle red from Aldi's is pairing wonderfully!

Low smokey fire. Kept feeding in large pieces to promote a slow burn, and it worked...IT WORKED BWAAAHAHAHAHAHAHAAAAAA!!!

Posted by: Joe Kidd at February 15, 2026 05:28 PM (nbLIj)

138 I'd be really leery of that sort of offer. Too often, they're fly by night and sell tough meat that hasn't been aged.
Posted by: Additional Blond Agent, STEM Guy at February 15, 2026 05:24 PM (/HDaX)

Well, at 2 bucks a pound, I'd be happy if it worked as stewing beef or hamburger.

Posted by: Alberta Oil Peon at February 15, 2026 05:28 PM (8zz6B)

139 Saw a herd of axis deer on the way home from the horseshow. Made my mouth water.

Posted by: Ben Had at February 15, 2026 05:28 PM (0KSrI)

140 ChemJ, is that you?

Posted by: Duncanthrax at February 15, 2026 05:14 PM (0sNs1)

Not I

Posted by: TheCatAttackedMyFoot at February 15, 2026 05:28 PM (jrgJz)

141 > Speaking of steaks, there is a vendor truck parked right now in the lot Shopper's Supply in Apache Junction offering 20 pounds of prime ribeye for 39.99
----------
Probably way past expiration date on commercial product.

They show up, periodically here... way, way off the beaten path with this shit.

It even looks like crap. All frosted over and no way to tell if it's even meat.

Posted by: Martini Farmer at February 15, 2026 05:28 PM (jtM2q)

142 Yeah, that reminds me of the NC diner I stopped at. They had a special for sirloin steak. Being the daredevil I am, I placed an order for the plate. What I got was not what I thought. Tough? What they couldn't use for boot leather, they dropped in the pan. Ol' Bessie paid out to the last (so to speak).

Posted by: mrp at February 15, 2026 05:29 PM (rj6Yv)

143 I wonder what animal the ribeye comes from?
Posted by: CharlieBrown'sDildo at February 15, 2026 05:26 PM (n9ltV)

There are a lot fewer hoboes around here than there used to be.

Posted by: Alberta Oil Peon at February 15, 2026 05:29 PM (8zz6B)

144 Well, at 2 bucks a pound, I'd be happy if it worked as stewing beef or hamburger.
Posted by: Alberta Oil Peon at February 15, 2026 05:28 PM (8zz6B)

The stuff I got one time, I couldn't even do that.

Posted by: Additional Blond Agent, STEM Guy at February 15, 2026 05:30 PM (/HDaX)

145 * shoves plate and glass towards Joe Kidd*

Posted by: Ben Had at February 15, 2026 05:30 PM (0KSrI)

146 I had lunch at a chili cookoff. It was a bit of a quandary when judging, do you judge what tastes the best, everything tasted good btw, or do you judge the ... for want of a better word ... the chili-ness of the stews?

Posted by: toby928(c) at February 15, 2026 05:30 PM (q6Ikg)

147 3 I wonder what animal the ribeye comes from?
Posted by: CharlieBrown'sDildo at February 15, 2026 05:26 PM (n9ltV)

There are a lot fewer hoboes around here than there used to be.
Posted by: Alberta Oil Peon at February 15, 2026 05:29 PM (8zz6B)
——

[Grinning]

— Jimmy Cherizier

Posted by: Elric the Blade at February 15, 2026 05:31 PM (Pjo0m)

148 Got a new Le Creuset soup pot( on sale at Williams-Sonoma) so I made a nice vegetable beef soup on Friday. Still working on it. Got at least 2 or 3 days left til it's gone.

Posted by: Tuna at February 15, 2026 05:31 PM (lJ0H4)

149 I had lunch at a chili cookoff. It was a bit of a quandary when judging, do you judge what tastes the best, everything tasted good btw, or do you judge the ... for want of a better word ... the chili-ness of the stews?
Posted by: toby928(c) at February 15, 2026 05:30 PM (q6Ikg)

Maybe by using a sound level meter, a few hours later?

Posted by: Alberta Oil Peon at February 15, 2026 05:32 PM (8zz6B)

150 I thought that the swamp chili, alligator and venison, was going to win as it had a lot going on but I could only rank it as #2.

Posted by: toby928(c) at February 15, 2026 05:33 PM (q6Ikg)

151 He means 'I am a filthy communist who likes penis.'
Posted by: Aetius451AD

Wait, is this about me?

Posted by: Tim Walz, Retard at February 15, 2026 05:33 PM (9vsvh)

152 It did come in #2 btw.

Posted by: toby928(c) at February 15, 2026 05:33 PM (q6Ikg)

153 I had lunch at a chili cookoff. It was a bit of a quandary when judging, do you judge what tastes the best, everything tasted good btw, or do you judge the ... for want of a better word ... the chili-ness of the stews?
Posted by: toby928(c) at February 15, 2026 05:30 PM

We presume the first thing you looked for was any evidence of beans or carrots.

Posted by: Duncanthrax at February 15, 2026 05:33 PM (0sNs1)

154 We presume the first thing you looked for was any evidence of beans or carrots.
Posted by: Duncanthrax at February 15, 2026 05:33 PM

No carrots but, there was a tasty one with squash in it.

Posted by: toby928(c) at February 15, 2026 05:35 PM (q6Ikg)

155 Maybe by using a sound level meter, a few hours later?
Posted by: Alberta Oil Peon at February 15, 2026 05:32 PM

You also need a gas chromatograph to measure thiosulphate concentrations.

Posted by: Duncanthrax at February 15, 2026 05:35 PM (0sNs1)

156 Do parsnips count as carrots for chili?

Posted by: Alberta Oil Peon at February 15, 2026 05:35 PM (8zz6B)

157 You also need a gas chromatograph to measure thiosulphate concentrations.
Posted by: Duncanthrax at February 15, 2026 05:35 PM (0sNs1)

I used to run Baseline gas chromats, the Flame Ionization Detector. Learned a little on how to service them, too.

Posted by: Alberta Oil Peon at February 15, 2026 05:37 PM (8zz6B)

158 We cleaned out our deep freeze recently, and found multiple turkeys accumulated over the years. We smoked one, and last night we brined one. I figured I'd sous vide the whole thing, because it seemed ridiculous.

Pulled it from the brine this morning, bagged it, put it in a bucket with the sous vide heater, set it for 150 to start while I then looked up details for temp and time.

150 for 18 to 24 hours lol. A little longer than I was expecting...good thing I'm a Fed worker and have tomorrow off lol

Posted by: Intercepted Reddit Transmissions brought by the Intrepid AoS Liaison at February 15, 2026 05:37 PM (ycI94)

159 I may be a troglodyte, but I find vermouth pretty great for cooking. Dry, of course.

Posted by: Rev. Wishbone at February 15, 2026 05:38 PM (gVUi7)

160 156 Do parsnips count as carrots for chili?

Aren't parsnips the sprig of green stuff that comes by your steak that you don't eat?

Posted by: TheCatAttackedMyFoot at February 15, 2026 05:38 PM (jrgJz)

161 I had lunch at a chili cookoff. It was a bit of a quandary when judging, do you judge what tastes the best, everything tasted good btw, or do you judge the ... for want of a better word ... the chili-ness of the stews?
Posted by: toby928(c)

Terlingua rules:
No Beans
Scratch Cooking: Chili must be made from scratch on-site using raw meat and regular spices. Commercial chili mixes are not allowed, though commercial chili powder is permitted.
No Fillers: Ingredients like rice, pasta, or corn are not allowed.
Meat-Only Base: The chili must be made primarily with meat (typically ground beef or beef cubes), with no fillers.

Judging Criteria
Aroma
Consistency (should be tender but not mushy, not too thick or thin)
Red Color
Taste
Aftertaste

Posted by: weft cut-loop at February 15, 2026 05:38 PM (diia5)

162 A new gin discovery!

Awayuki Gin is a dry, juniper forward Japanese gin that is flavored with the fancy and somewhat rare Awayuki, White Pearl, and Kotoka strawberries of Japan.

The gin isn't sweet at all and the strawberry introduces itself as a delightful fresh strawberry scent when bringing the glass to your lips. The taste of the gin is like a London Dry with a light strawberry taste coming in like a discreet ghost and remaining as a pleasant after taste. Very Good Stuff.

So, it seemed like just the thing for a Valentines Day Cocktail.

Valentine's Martini
2 oz Awayuki Gin
1 oz MARTINI Riserva Speciale Ambrato
Shake shake shake with ice.
Pour into cocktail glass.
Garnish with half a strawberry (looks like a heart)

Excellent drink for any time. I highly recommend.

Tonight, i'll experiment further with their version of the Gimlet and Negroni.

Posted by: naturalfake at February 15, 2026 05:39 PM (iJfKG)

163 I'm broiling my steak in the oven. Is that gauche?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 05:39 PM (kpS4V)

164 Nate Sheetz will make shire OUR SCHOOL LUNCHES ARE CLEAN, EVERYBODY!

(At least this is what our junk texts tell us).

Never mind I don’t want a babysitter, I want an ag commissioner.

Posted by: Cow Demon at February 15, 2026 05:39 PM (hJH5n)

165 * shoves plate and glass towards Joe Kidd*
Posted by: Ben Had at February 15, 2026 05:30 PM (0KSrI)

*Piles lamb and mashed potatoes on BH's plate. Slides plate and full glass back.

Blows a kiss*

Posted by: Joe Kidd at February 15, 2026 05:39 PM (nbLIj)

166 I walked over to the Insty site and discovered that G. Newsom, sitting in front of Germans in Germany, compared US LEOs to Nazi stormtroopers.

Did I read that correctly?

Posted by: mrp at February 15, 2026 05:40 PM (rj6Yv)

167 We tried something new this week -- Italian coffee with egg.

https://www.youtube.com/
shorts/6OqaEGyY-kk

It was tasty. I want to try making it with a bit of cardamom mixed in with the egg yolk.

Posted by: Emmie at February 15, 2026 05:42 PM (FMtrg)

168 Did I read that correctly?

As befits the Semiquincentennial, the world has turned upside down.

Posted by: Stephen Price Blair at February 15, 2026 05:42 PM (EXyHK)

169 Roasted parsnips are pretty good. They need... "help."

My wife went on a veggie roasting binge last winter and, literally, every vegetable was fair game. Mixed with all sorts of other veggies even brussels sprouts are good.

Posted by: Martini Farmer at February 15, 2026 05:43 PM (jtM2q)

170 Did I read that correctly?
Posted by: mrp

You did. I read the same thing.

Posted by: Tuna at February 15, 2026 05:43 PM (lJ0H4)

171 I made a steak casserole yesterday from a 1966 recipe. Steak sliced into strips, and baked for an hour with mushrooms, onions, tomato paste, and beer. Topped with Parmesan the whole time. Very tasty yesterday evening and just now for leftovers.
Posted by: Stephen Price Blair at February 15, 2026 04:44 PM (EXyHK)

That sounds really good.

Posted by: Aetius451AD work phone at February 15, 2026 05:43 PM (zZu0s)

172 Well, time for me go outside and play with cars some more. I really am feeling a whole lot better than I did yesterday, for sure.

Posted by: Alberta Oil Peon at February 15, 2026 05:43 PM (8zz6B)

173 Actually, do you have a link to that recipe, Stephen? It almost looks like a pizza casserole and with that kind of seasoning...

Posted by: Aetius451AD work phone at February 15, 2026 05:45 PM (zZu0s)

174 117
Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at February 15, 2026 05:16 PM (SRRAx)

I thought I remembered you commenting about doing a reverse search on the ONT a couple of nights ago. That was one of the first things that came to mind when seeing this food thread.

Posted by: tankdemon at February 15, 2026 05:46 PM (jOhYg)

175 That sounds really good.

It will be in the next Eddie Doucette recipe collection, when I switch to the third print later this year.

Posted by: Stephen Price Blair at February 15, 2026 05:46 PM (EXyHK)

176 I figured I'd sous vide the whole thing, because it seemed ridiculous.

There's a YouTube vid about how to butcher a turkey so that you end up with four quarters without the ribcage. Do that, then season and sous vide in two bags. Brown it off under a screaming hot broiler.

Posted by: Oddbob at February 15, 2026 05:46 PM (Nx+A/)

177 Did I read that correctly?
Posted by: mrp at February 15, 2026 05:40 PM (rj6Yv)

Yep and even turned to a German and said something like 'you know what im saying.'

What a gigantic gay tool.

Brylcream poisoning. Never seen a case so acute.

Posted by: Aetius451AD work phone at February 15, 2026 05:47 PM (zZu0s)

178 166 I walked over to the Insty site and discovered that G. Newsom, sitting in front of Germans in Germany, compared US LEOs to Nazi stormtroopers.

Did I read that correctly?
Posted by: mrp at February 15, 2026 05:40 PM (rj6Yv)

It’s the only thing he knows how to say.

Posted by: Cow Demon at February 15, 2026 05:48 PM (hJH5n)

179 Regarding the gas grill discussion, I've had a few and ten years is about the most you'll get out of them. They're convenient and they have their place. In contrast, my New Braunfels wood/charcoal/hobo fueled smoker/grill is 26 years old. Yes, it's a bit of work getting a fire going (especially when using hoboes), but it becomes second nature very quickly. I expect at least another decade before I even think about replacing it...

Posted by: Joe Kidd at February 15, 2026 05:49 PM (nbLIj)

180 Actually, do you have a link to that recipe, Stephen?

Casserole Steak Adventurer

Sprinkle 2½ lbs. of TableRite Rump or Round Steak cut into strips with salt, pepper and Ac’cent. Saute (lightly fry) in 3 Tbsp. of hot Sno-Kreem Shortening and set aside. In same pan, saute 3 large onions thinly sliced and ½ lb. sliced mushrooms 5 minutes. In bottom of 2 qt. casserole place a layer of onion mushroom mixture and then a layer of steak strips. Over each layer of steak strips sprinkle a mixture of ¼ cup flour—¼ cup brown sugar. Alternate layers using same procedure until used up. Over all pour the blended mixture of 1 small can tomato paste, 1-10 oz. can consomme and 1-10 oz. can beer (water or consomme may be used in place of beer). Sprinkle top with TableRite Grated Romano cheese. Cover and bake in 350° F. oven until tender (one hour or more).

From the Idaho State Journal, Pocatello, Idaho, August 25, 1966.

Posted by: Stephen Price Blair at February 15, 2026 05:49 PM (EXyHK)

181 Thats like going to a state dinner in Japan and saying 'your food is giving me the runs. Its like a bataan death March every time I have to run to the bathroom, know what I mean? No survivors.'

Posted by: Aetius451AD work phone at February 15, 2026 05:49 PM (zZu0s)

182 If I let a little bit of snow get in the way of my grilling, I’d be waiting till Memorial Day to get started.
Be Better, good Sir!

Posted by: RI Red - who is now Somebody! at February 15, 2026 05:52 PM (UqAH7)

183 Posted by: Stephen Price Blair at February 15, 2026 05:49 PM (EXyHK)

Two questions:

1) Ac'cent?

2) Sno cream shortening. I am assuming any shortening will do?

Posted by: Aetius451AD work phone at February 15, 2026 05:52 PM (zZu0s)

184 Also thanks for the recipe.

Posted by: Aetius451AD work phone at February 15, 2026 05:52 PM (zZu0s)

185 Saute (lightly fry) in 3 Tbsp. of hot Sno-Kreem Shortening and set aside...
Posted by: Stephen Price Blair

What all this I hear about Snot-Kreem?

Oh, nevermind...

Posted by: weft cut-Litela at February 15, 2026 05:52 PM (diia5)

186 The picture at the top?

Just a little bit too rare for me.

Posted by: no one of any consequence at February 15, 2026 05:53 PM (qFwJc)

187 Be Better, good Sir!

Posted by: RI Red - who is now Somebody! at February 15, 2026 05:52 PM (UqAH7)

I have an excuse!

Posted by: CharlieBrown'sDildo at February 15, 2026 05:54 PM (n9ltV)

188 Communists. They're everywhere.

Posted by: Aetius451AD work phone at February 15, 2026 05:54 PM (zZu0s)

189 We had a place here, called Route 58 Deli. They obtained their desserts from Carnegie in NYC. (That's probably why they closed after Carnegie did. *SOB* ) They made YUGE Reuben's! And they were fantastically tasty. Their motto was "If you can eat it all here, we've done something wrong."

(Is it Carnegie? It was THE NYC deli forever.)

Posted by: GWB at February 15, 2026 05:54 PM (RTJ1b)

190 The spiral honey ham store also offers smoked turkey breast and you can get it by the pound, sliced about 1/4 inch thick. It made a great sandwich with just some mayo (Duke's of course) and homemade cranberry sauce. And slices of crisp apple on the side.

I've never smoked food but have a big Weber kettle grill that could do the job. Something to look into when the grill isn't buried under snow and ice and wind chills aren't below zero. So much to learn and so many possibilities.

Posted by: JTB at February 15, 2026 05:55 PM (yTvNw)

191 I thought that was Juniors?

By the same token, my guess is 'best deli' in NYC is like 'best cheesesteak' in Philadelphia.

Posted by: Aetius451AD work phone at February 15, 2026 05:56 PM (zZu0s)

192 Two questions:

1) Ac'cent?

2) Sno cream shortening. I am assuming any shortening will do?
Posted by: Aetius451AD work phone at February 15, 2026 05:52 PM (zZu0s)

1) 1960's era MSG

2) Ditto, but shortning

3) get off my lawn...

Posted by: Joe Kidd at February 15, 2026 05:56 PM (nbLIj)

193 For those who care, the local Giants supermarket is advertising king cakes on sale. Just two days before Mardi Gras.

Posted by: JTB at February 15, 2026 05:56 PM (yTvNw)

194 Accent is MSG.

https://accentflavor.com/product/flavor-enhancer/

Posted by: Quarter Twenty at February 15, 2026 05:57 PM (2Ez/1)

195 Posted by: JTB at February 15, 2026 05:55 PM (yTvNw)
-----
JTB - it's easy to smoke whole turkeys on a Weber grill. Check under my name in TDG.

Posted by: Weasel at February 15, 2026 05:57 PM (Fznpu)

196 I'm broiling my steak in the oven. Is that gauche?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 05:39 PM

Dunno. Are your gaucho pants decorated with gouache pants?

Posted by: Duncanthrax at February 15, 2026 05:57 PM (0sNs1)

197 Nic, not name!

Posted by: Weasel at February 15, 2026 05:57 PM (Fznpu)

198 1) Ac'cent?

MSG. For a recipe like this you might be able to leave it out, although you’d probably want to either add more salt or add some soy sauce.

2) Sno cream shortening. I am assuming any shortening will do?

The recipe was from an IGA store ad, so it used their brand names (TableRite was also an IGA brand). I used lard, but any shortening or even oil should do given that it’s just used for sautéing.

Posted by: Stephen Price Blair at February 15, 2026 05:57 PM (EXyHK)

199 warning:

Microwaves make rubbery corn beef.

Posted by: DaveA at February 15, 2026 05:59 PM (FhXTo)

200 I did what was basically a reverse sear. I had a small top round beef roast that I was simmering, when my wife called to ask if I wanted Pad Thai or curry from the Thai restaurant (I chose the curry) and I put the partially simmered roast and pan liquor back in the fridge, covered.
Then next day I butterflied it so the tiny roast was instead an inch thick, and I seared it to heat it back up and cook do the final cook.
it was the most tender top round I have had, and it was as tender as a . . . moderately tender steak.

I normally don't do steak since I always make tough meat, but this one went well

Posted by: Kindltot at February 15, 2026 06:00 PM (rbvCR)

201 Here's an interesting video about Monosodium Glutamate (MSG):

https://youtu.be/nu8sJQ_D0b0

Posted by: Quarter Twenty at February 15, 2026 06:03 PM (2Ez/1)

202 So yeeting crustaceans overboard has life extending properties? What about just flinging crayfish around an innertube raft>

Posted by: DaveA at February 15, 2026 06:04 PM (FhXTo)

203 I've got to try that steak idea in the top photo. I prefer my steaks very rare. I think restaurants call that doneness 'blue'. And I've got just the cast iron pan to do the final sear.

Posted by: JTB at February 15, 2026 06:04 PM (yTvNw)

204 Hey there!

Just got back from my beach walk. Saw a harbor seal, a pair of buffleheads, a Cooper’s hawk, herons and a nasty river otter. It attacked a dog! (Kidding about attacking the dog)

Just put a bag of tri colored carrots from Costco into the oven with some Siracha, maple syrup, avocado oil, salt and pepper to roast. Roasted veggies are the best.

Had a grilled Turkey and provolone with dill pickles and red onion on brown bread for lunch. Not particularly hungry now.

I love how y’all love food! Me too! Eat what you like!

Posted by: nurse ratched at February 15, 2026 06:05 PM (r36Mc)

205 Eddie Doucette, the IGA chef during the sixties, was a demonstrator for International Mineral & Chemical Company before he was the IGA chef. International Mineral were the makers of Ac’cent at the time, and he continued using it even after become an early TV chef in the fifties and then the IGA chef in the sixties.

Posted by: Stephen Price Blair at February 15, 2026 06:07 PM (EXyHK)

206 I have an excuse!
Posted by: CharlieBrown'sDildo at February 15, 2026 05:54 PM (n9ltV)

Just wait till you move up here!

Posted by: RI Red - who is now Somebody! at February 15, 2026 06:07 PM (o19x0)

207 199 warning:

Microwaves make rubbery corn beef.

Posted by: DaveA at February 15, 2026 05:59 PM (FhXTo) 199

From what I've gathered microwaves tend to extract every bit of moisture it can from meats and then it all soaks back in by the end to turn what you're cooking into a soggy mess.

I avoid the microwave as much as I can.

Stopped reheating leftover pizza in the microwave for that reason, and now I use the air fryer.

Put the slices in at 360F to 375F for about 4 or 5 minutes, depending on size and number, and it's as good as fresh out of the oven.

Don't go too long or it will turn your pizza crust into pizza cracker, though.

Posted by: SpeakingOf at February 15, 2026 06:08 PM (6ydKt)

208 Article at Legalinsurrection.com on Chairman Newsom is claiming ICE is picking up Jews and sending them to a concentration camps.

Oh wait, they are just thinking to do that

Posted by: Skip at February 15, 2026 06:08 PM (Ia/+0)

209 How does a guy whose motto is 2 minutes from idea to plate create a delectable dish like Weaselbeans?

Posted by: Ben Had at February 15, 2026 06:09 PM (0KSrI)

210 I've been having fun with toasted sesame oil.

It really changes things when frying. Adds a wonderful new layer of taste.

If you like to experiment, I think it's an interesting subject.

Posted by: pawn at February 15, 2026 06:09 PM (uvB+6)

211 Is Simple Syrup made for those who are not worthy of Maple Syrup?

Posted by: RI Red - who is now Somebody! at February 15, 2026 06:11 PM (o19x0)

212 Every Marxist wants opponents to be National Socialists
Oh wait again, they are Socialists just not Nationalists, they want World Workers United and no borders.

Posted by: Skip at February 15, 2026 06:11 PM (Ia/+0)

213 Made chili today, came out nice. No habaneros available, but I did find some cascabella peppers and used those, alongside the jalapenos. This batch of chili was 2:1 ground beef to ground pork. Between the peppers and the spices, I got some respectable heat. Add some Krusteaz Southern Cornbread, and I am livin' large in Fat City.

Posted by: Don Black at February 15, 2026 06:11 PM (ZxPkt)

214 199 warning:

Microwaves make rubbery corn beef.
Posted by: DaveA

Microwaves are evil. I’ve not had one for two decades.

Posted by: nurse ratched at February 15, 2026 06:11 PM (IhIKR)

215 195 ... " it's easy to smoke whole turkeys on a Weber grill. Check under my name in TDG."

Weasel, thanks for the heads up. TDG is so chock full of good recipes.

I should use the grill more any way, not just as a smoker. It would let me cook without always heating up the house this summer.

Hope Weasel Woman's leg has healed well.

Posted by: JTB at February 15, 2026 06:12 PM (yTvNw)

216 I'm broiling my steak in the oven. Is that gauche?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 05:39 PM

Only if you wear those bombachas, the poncho and carry that silver hilted facón. Only then will it be Gaucho . . .

Posted by: Kindltot at February 15, 2026 06:13 PM (rbvCR)

217 Had a medium rare steak, pretty moist

Posted by: Skip at February 15, 2026 06:15 PM (Ia/+0)

218 Only then will it be Gaucho . . .

Bodacious steaks, such as your friend’s, will never be broiled here.

Posted by: Stephen Price Blair at February 15, 2026 06:15 PM (EXyHK)

219 I'm in a steak coma.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 06:17 PM (kpS4V)

220 Mrs. Red made pasta salad and deviled eggs. I am GRILLING Bubba Chicken Burgers.
Out in the SNOW.

Posted by: RI Red - who is now Somebody! at February 15, 2026 06:17 PM (o19x0)

221 I'm broiling my steak in the oven. Is that gauche?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 05:39 PM

That's how I always cook my steaks.

Posted by: Opinion fact at February 15, 2026 06:17 PM (cwGMH)

222 Out in the SNOW.

Posted by: RI Red - who is now Somebody! at February 15, 2026 06:17 PM (o19x0)

Show-off!

Posted by: CharlieBrown'sDildo at February 15, 2026 06:18 PM (n9ltV)

223 Be sure to tune into the Gun Thread in approximately 1 hour for the exciting and highly anticipated Cozy Cave update!

Posted by: AoSHQ Celebrity News Service at February 15, 2026 06:19 PM (0sNs1)

224 About the only thing I use a microwave for now is heating up frozen breakfast sandwiches, slightly heating days-old pastry to soften them, or steaming the frozen veggies in the bag.

I should probably do the veggies right, but I can't resist 5 minutes in the microwave for something that tastes OK to me as far as Brussels sprouts or broccoli go.

Posted by: SpeakingOf at February 15, 2026 06:19 PM (6ydKt)

225 Grilling in a snowstorm is sublime.

I almost set the house on fire grilling a tomahawk steak on the covered deck a few years ago. Had to actually pull the steak off the grill and use the fire extinguisher.

Let the steak rest in a 250
Oven for 45 minutes. It was amazing. And we didn’t end up homeless.

Posted by: nurse ratched at February 15, 2026 06:20 PM (IhIKR)

226 Hope Weasel Woman's leg has healed well.
Posted by: JTB at February 15, 2026 06:12 PM (yTvNw)
----
Thanks JTB. She's doing well it just took a really long time. It was the same sort of break that the lady skier had, just evidently not as bad.

Posted by: Weasel at February 15, 2026 06:20 PM (Fznpu)

227 207 ... "
I avoid the microwave as much as I can.

Stopped reheating leftover pizza in the microwave for that reason, and now I use the air fryer."

When our microwave finally died we never replaced it. Got a toaster oven with real knobs not just digital controls. It has worked so well, we got an identical one as backup when it was on a big sale. Coffee is reheated on the stove. And I never liked microwaved baked potatoes.

Posted by: JTB at February 15, 2026 06:22 PM (yTvNw)

228 Posted by: nurse ratched at February 15, 2026 06:20 PM (IhIKR)
----
How did the fire extinguisher stuff taste?

Posted by: Weasel at February 15, 2026 06:22 PM (Fznpu)

229 ----
Thanks JTB. She's doing well it just took a really long time. It was the same sort of break that the lady skier had, just evidently not as bad.
Posted by: Weasel at February 15, 2026 06:20 PM (Fznpu)
----

Bush hog biathlon?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at February 15, 2026 06:23 PM (kpS4V)

230 If I'm using broccoli in a stir fry, I will par cook it first in a sealed bowl with about a tablespoon of added water. Zap it for 30-60 seconds let it sit 30-60 seconds, then right into the wok.

Posted by: San Franpsycho at February 15, 2026 06:25 PM (RIvkX)

231 It takes a lot to get me outside if its at freezing

Posted by: Skip at February 15, 2026 06:25 PM (Ia/+0)

232 And I never liked microwaved baked potatoes.

Posted by: JTB at February 15, 2026 06:22 PM (yTvNw)

I've tried those, they take forever to cook in the microwave, and yeah they get mushy.

Would rather do them in the oven, and I've done them in the air fryer, too. Just add a little olive oil and kosher salt on top and they take about 45 minutes for crispy skin & soft inside.

Posted by: SpeakingOf at February 15, 2026 06:26 PM (6ydKt)

233 228 Posted by: nurse ratched at February 15, 2026 06:20 PM (IhIKR)
----
How did the fire extinguisher stuff taste?
Posted by: Weasel

We pulled the steaks prior.

Then thoroughly cleaned the grill afterwards. Had to actually repair the inside as the paint peeled off when we tried to just starve the fire of oxygen.

The neighbors sent the landlord pictures. It was a conversation.

Posted by: nurse ratched at February 15, 2026 06:28 PM (z9If6)

234 Shrimp, lobster, baked potatoes, corn on the cob, most veggies. I use the hound out of my microwave.

Posted by: Ben Had at February 15, 2026 06:28 PM (0KSrI)

235 We pulled the steaks prior
----
Good idea.

Posted by: Weasel at February 15, 2026 06:28 PM (Fznpu)

236
Once upon a time the Chinese restaurants used to have signs saying "Szechuan-Hunan"

Now the all just say "Szechuan (something like kitchen)

What happened to Hunan?

Did all the Szechuanians eat the Hunannies?

It is a mystery!

Posted by: naturalfake at February 15, 2026 06:30 PM (iJfKG)

237 230 If I'm using broccoli in a stir fry, I will par cook it first in a sealed bowl with about a tablespoon of added water. Zap it for 30-60 seconds let it sit 30-60 seconds, then right into the wok.

Posted by: San Franpsycho at February 15, 2026 06:25 PM (RIvkX)

My brother started steaming fresh broccoli, and Brussels sprouts, a few years back.
It's good, but I'm not that picky myself.

When I have cooked fresh Brussels sprouts in a pan on the stove with onions and bacon bits, it's absolutely delicious.

I could get addicted to it if it didn't take an hour+ to prepare and cook.

If I was cooking for more than just me, I'd probably care more.

Posted by: SpeakingOf at February 15, 2026 06:30 PM (6ydKt)

238 The neighbors sent the landlord pictures. It was a conversation.

Posted by: nurse ratched at February 15, 2026 06:28 PM (z9If6)

They ratted you out to the landlord?

Wow.

Posted by: CharlieBrown'sDildo at February 15, 2026 06:31 PM (n9ltV)

239 Another advantage of the toaster oven. We are only cooking for two so we don't need the full size oven for a baked spud or onion or even a small winter squash. And it is the bee's knees for reheating a couple of slices of pizza.

Posted by: JTB at February 15, 2026 06:33 PM (yTvNw)

240 I spray my baking potatoes with duck fat then pop in the microwave for 15 minutes. Crisp skin and cooked to perfection on the inside.

Posted by: Ben Had at February 15, 2026 06:34 PM (0KSrI)

241 Also, Reuben's are top tier sammiches. There's also Croque Monsignor, meatball, ban mi, and the everything Italian. I hear the gabbagool is pretty good too.

Posted by: weft cut-loop at February 15, 2026 06:37 PM (diia5)

242 >>Lobstering seems like a tough way to make a living.

It is.

Posted by: JackStraw at February 15, 2026 06:38 PM (viF8m)

243 Potatoes are one of the few things that cook well in a microwave. It's the combination of all the moisture and starch. It's also great (if done well) for "fast" thawing of frozen things.

Posted by: GWB at February 15, 2026 06:39 PM (RR04L)

244 The neighbors sent the landlord pictures. It was a conversation.

Posted by: nurse ratched at February 15, 2026 06:28 PM (z9If6)

They ratted you out to the landlord?

Wow.
Posted by: CharlieBrown'sDildo at February 15, 2026 06:31 PM

Oh, I had a neighbor send pictures of my laundry drying in my side yard to my landlord. It's a west coast thing, and a reason why Casa Sin Problemas relocated to the free state of Florida...

Posted by: Joe Kidd at February 15, 2026 06:40 PM (nbLIj)

245 240 I spray my baking potatoes with duck fat then pop in the microwave for 15 minutes. Crisp skin and cooked to perfection on the inside.
Posted by: Ben Had at February 15, 2026 06:34 PM (0KSrI)

I hope Rancher Bob and the CH Queen have an industrial sized microwave by next October!

Posted by: Pete Bog at February 15, 2026 06:40 PM (u0VgJ)

246 Pete Bog, do I need to worry ?

Posted by: Ben Had at February 15, 2026 06:41 PM (0KSrI)

247 I eat microwaved potatoes often, and microwave them, let cool then fry them.

Posted by: Skip at February 15, 2026 06:42 PM (Ia/+0)

248 Nah. I’ve seen their microwave. Strong like Bull!

Posted by: Pete Bog at February 15, 2026 06:44 PM (u0VgJ)

249 211 Is Simple Syrup made for those who are not worthy of Maple Syrup?
Posted by: RI Red - who is now Somebody! at February 15, 2026 06:11 PM

Tapped first tree Wed. First day above freezing ! Tapped another 6 trees Fri.
First run Sat yielded almost 5 gal, another 3 gal today.
Plan/hope to boil yr's 1st 10 gal batch tomorrow!

Posted by: Heirloominati at February 15, 2026 06:45 PM (erhDr)

250 We must've been doing something wrong.

When we tried the microwave baked potatoes that covered in plastic wrap it took forever.

Might be cause we tried to cook like 4 at a time and the microwave couldn't take it with all of the steam pouring out of them.

I guess it probably works better when you only nuke one or two.

Posted by: SpeakingOf at February 15, 2026 06:46 PM (6ydKt)

251 245 240 I spray my baking potatoes with duck fat then pop in the microwave for 15 minutes. Crisp skin and cooked to perfection on the inside.
Posted by: Ben Had at February 15, 2026 06:34 PM (0KSrI)

I hope Rancher Bob and the CH Queen have an industrial sized microwave by next October!
Posted by: Pete Bog at February 15, 2026 06:40 PM (u0VgJ)
Bake them in a bed of coals. We used burn a huge pile of pinecones and use the coals for taters.

Posted by: Eromero at February 15, 2026 06:48 PM (LHPAg)

252 Reverse sear steak looks delish. Picked up a 1/4 beef about 3 weeks ago. Had some low 50s temps this weekend, so fired up the grill last night...mmmmmm

Posted by: scampydog at February 15, 2026 06:51 PM (41CYW)

253 I hope Rancher Bob and the CH Queen have an industrial sized microwave by next October!
Posted by: Pete Bog at February 15, 2026 06:40 PM (u0VgJ)
----
I'll bring some tools and we can work on increasing the capacity.

Posted by: Weasel at February 15, 2026 06:51 PM (Fznpu)

254 scampydog, there you are. Good to see you.

Posted by: Ben Had at February 15, 2026 06:52 PM (0KSrI)

255 At most wrap in wax paper, often nothing. But always stab a few times with a fork

Posted by: Skip at February 15, 2026 06:54 PM (Ia/+0)

256 *waves to Ben Had*

Posted by: scampydog at February 15, 2026 06:55 PM (41CYW)

257 Thank you, CBD.

Posted by: Ben Had at February 15, 2026 06:58 PM (0KSrI)

258 255 At most wrap in wax paper, often nothing. But always stab a few times with a fork

Posted by: Skip at February 15, 2026 06:54 PM (Ia/+0)

We took the plastic wrap off the potatoes.
Stabbed 'em real good.

We just tried cooking too many at one time for a family dinner with the oven and stove full.

If you put four or five potatoes in the microwave for 20 minutes or more it will steam it up to overheating and turn off and won't turn back on again until it resets itself or something.
Found out the hard way.

That's why we started using the air fryer, now that I recall.

Posted by: SpeakingOf at February 15, 2026 07:01 PM (6ydKt)

259 I'm sold, instapot for wifey's birthday. We make stock by simmering, this looks like it would be more flavorful.

Posted by: sTevo at February 15, 2026 07:17 PM (f0HAO)

260 > That is a good supermarket NY Strip that I warmed in a 225 degree oven for about an hour, until it reached 110 degrees internal.

That's only 8.5 degrees higher than a cow's normal body temperature.

You could save a lot of trouble just by slapping a branding iron on a live cow and then carving off a chunk.

Posted by: Rodrigo Borgia at February 15, 2026 08:31 PM (IG3/x)

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