Food Thread: Carbon Steel For The Loss!

Seasoning steel pans is an exercise in frustration and failure, unlike the same process with cast-iron. I am not a metallurgist, So I can only guess at the difference in the surface's ability to absorb oil and then hold onto it in its polymer state. But I do know one thing...that expensive carbon-steel pan is a huge pain in the ass to season, and the seasoning is as fickle and transitory as a puff of smoke in a windstorm.

Big Pan is as evil a cabal as any on earth; their teasing bromides about the superiority of their products should be outlawed, and their executives banished to a world of stuck-on eggs and burned steaks.

******
Beyond Meat and the few other companies that tried to ride the media-demand for fake meat are discovering that the free market is a stone-cold bitch!

If you invested $10,000 in Beyond Meat in 2021, today you would have $41

Laboratory-grown "meat" is a misnomer. Meat is the flesh of animals. And in the United States of America, those animals are mostly cattle, pigs, chickens and sheep. Coincidentally, we have a huge industry that has evolved around the market-driven demand for...meat! It is amazingly efficient, and while there are obvious environmental issues, for the most part we manage the waste effectively, while supplying inexpensive and reasonable-quality products to every American.

Chicken and pork can be had for less than $2/lb. Beef is suffering a (hopefully) temporary blip in price, but it is still far less expensive than in most other countries. America has a successful market-driven system to provide meat to consumers, and the idea that artificial "meat" will be even modestly successful is a real head-scratcher.

And the market agrees!

******
David Liebovitz is pretty damned irritating, but he knows how to write, and he knows how to bake, so I will cut him a bit of slack. Well, also because sticky buns are one of my few sweet baked goods weaknesses, and in particular the pecan version. Hell, Maple Pecan Sticky Buns even has maple syrup!

I have a few pecans left from a gift of some delicious ones, so I think I will use them in this recipe...

******
This is oddly pleasing, although it veers into weirdness towards the end. Which I guess is why Weasel sent it to me!

[Hat Tip: Weasel]

******
RFK Jr. is having a profound effect on American food producers. This is a fascinating and overdue change in the way our foods are made, and while I am not in the hysterical, "Food Dyes Will Kill Us All" camp, I would prefer that my food have as few ingredients as possible, particularly when some of those ingredients are artificial dyes that provide no sustenance.

Target's Entire Cereal Assortment Will be Made Without Certified Synthetic Colors

I'll bet the left is torn about this one though. They hate anything that isn't natural and holistic and organic and free-range and blah...blah...blah, but it is being driven by RFK Jr and Donald Trump!

******
This is a profoundly disturbing recipe. French Toast is an abomination when made as a sickly-sweet ersatz dessert, but is quite delicious when made correctly as a savory breakfast dish.

Croque Monsieur is an equally delicious dish that is nothing more than a tarted up grilled-cheese sandwich.

But blend the two together and you get something alien to all that is good and tasty and fine.

What is Alton Brown thinking here? French Toast Croque Monsieur sounds like a horror show! Gruyere, ham, and....syrup?

******

I didn't feel like cooking tonight,
so I made a sandwich for dinner
It wasn't so much as a sandwich as much as it was just bread.
I guess more just grain.
Fermented grain.
Distilled, fermented grain.
I had whisky for dinner tonight.

Yes, it is old, but it amuses me!
******
I am a month or so from removing the mulch and insulation around my garlic pot and letting it run free in the wind and the sun! Hopefully it isn't dead and will grow some marvelous heirloom garlic which I will use to great effect in Spaghetti Aglio Olio!

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

(Jump to bottom of comments)

1 Ola!

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:00 PM (/HDaX)

2 Food fight

Posted by: Skip at March 01, 2026 04:00 PM (Ia/+0)

3 Fud!

Posted by: RedMindBlueState at March 01, 2026 04:01 PM (Wnv9h)

4 Carbon steel, say in a wok, can be seasoned but it takes a long time and you shouldn't use metal tools or the weak seasoning will peel right off.

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:01 PM (/HDaX)

5 Ok, Skip got the nood.

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:02 PM (/HDaX)

6 A Beyond Meat factory isn't far from me
Never tried fake meat

Posted by: Skip at March 01, 2026 04:02 PM (Ia/+0)

7 Tacos and Tequila tonight.

Posted by: Martini Farmer at March 01, 2026 04:02 PM (jtM2q)

8 Since the Food Thread starts with some FWP content, and I left some Food content at the end of the FWP thread, I'll unwillow it here:

I over-bought spirits, end of last year. Solution: Vieux Carre cocktail, until my supplies get back down to a reasonable level. VC calls for Rye, Cognac/Brandy, Vermouth, Benedictine/B&B, plus Angostura and Peychaud. Talk about spirit-forward.
Cheers.
Posted by: goatexchange

She has a half-sister named A La Louisiane, too.

Similar ingredients: minus cognac and angostura, plus absinthe. A little variety, if you need.

Posted by: mikeski at March 01, 2026 04:03 PM (VHUov)

9 What brand of carbon steel pan are you using, and how are you seasoning it? I haven't had any difficulty with mine.

Posted by: RedMindBlueState at March 01, 2026 04:03 PM (Wnv9h)

10 If you invested $10,000 in Beyond Meat in 2021, today you would have $41

A well deserved $41 if you thought that was a good investment.

Posted by: I used to have a different nic at March 01, 2026 04:03 PM (ExV1e)

11 How much did Bill Gates invest?

Posted by: Boss Moss at March 01, 2026 04:04 PM (UFwgc)

12 Wok right in, set right down, and baby let your mind roll on.

Food thread? I just had fish tacos at the George and Dragon pub in Phoenix, and they were yummy. They have traditional English pub food, too. You won't go away hungy.

Posted by: Alberta Oil Peon at March 01, 2026 04:05 PM (8zz6B)

13 If you invested $10,000 in Beyond Meat in 2021, today you would have $41

A well deserved $41 if you thought that was a good investment.
Posted by: I used to have a different nic at March 01, 2026 04:03 PM

Seriously. Pardon me while I laugh hard at these people.

Posted by: RedMindBlueState at March 01, 2026 04:06 PM (Wnv9h)

14 Carbon steel seasoning isn’t magic. Season it once and use it especially cooking with oil. Clean as a cast iron. Good to go. Color changes and looks ugly. Still cooks great.

Posted by: Pete Bog at March 01, 2026 04:06 PM (Hqogr)

15 "RFK Jr. is having a profound effect on American food producers. This is a fascinating and overdue change in the way our foods are made, and while I am not in the hysterical, "Food Dyes Will Kill Us All" camp, I would prefer that my food have as few ingredients as possible, particularly when some of those ingredients are artificial dyes that provide no sustenance"

We will die regardless. I cherish the system of agriculture and logistics that brings food to every table that has been built up over time. I think a LOT of people take a LOT of things for granted.

Posted by: Cow Demon at March 01, 2026 04:07 PM (hJH5n)

16 Carbon steel, say in a wok, can be seasoned but it takes a long time and you shouldn't use metal tools or the weak seasoning will peel right off.
Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:01 PM (/HDaX)

Maybe if you were to sandblast, or acid-etch the steel first, the seasoning would adhere better?

Posted by: Alberta Oil Peon at March 01, 2026 04:07 PM (8zz6B)

17 I am a sucker for cast iron. Just sayin.

Posted by: Cow Demon at March 01, 2026 04:08 PM (hJH5n)

18 What brand of carbon steel pan are you using, and how are you seasoning it? I haven't had any difficulty with mine.

Posted by: RedMindBlueState at March 01, 2026 04:03 PM (Wnv9h)

Matfer Bourgeat.

Posted by: CharlieBrown'sDildo at March 01, 2026 04:08 PM (n9ltV)

19 Maybe if you were to sandblast, or acid-etch the steel first, the seasoning would adhere better?

Posted by: Alberta Oil Peon at March 01, 2026 04:07 PM (8zz6B)

I have scrubbed it clean, then used weak citric acid on it to make sure the steel was bare.

Posted by: CharlieBrown'sDildo at March 01, 2026 04:09 PM (n9ltV)

20 Beyond Meat penny stock.

Posted by: Boss Moss at March 01, 2026 04:10 PM (UFwgc)

21 Maybe if you were to sandblast, or acid-etch the steel first, the seasoning would adhere better?
Posted by: Alberta Oil Peon at March 01, 2026 04:07 PM (8zz6B)

Possibly. OTOH, I have the same Matfer Bourgeat killer pan CBD does and I'd be concerned about exposing more surface area to leach toxic metals.

So far, I'm doing well enough with the conventional seasoning and just use plastic or bamboo utensils in it.

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:10 PM (/HDaX)

22 I have scrubbed it clean, then used weak citric acid on it to make sure the steel was bare.
Posted by: CharlieBrown'sDildo at March 01, 2026 04:09 PM (n9ltV)

Citric acid is a pretty effective rust remover.

Posted by: Alberta Oil Peon at March 01, 2026 04:10 PM (8zz6B)

23 Possibly. OTOH, I have the same Matfer Bourgeat killer pan CBD does and I'd be concerned about exposing more surface area to leach toxic metals.

So far, I'm doing well enough with the conventional seasoning and just use plastic or bamboo utensils in it.
Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:10 PM (/HDaX)

I doubt there are any really "toxic" metals in the makeup of that pan. iron, carbon, maybe a little nickel and manganese. About it.

Posted by: Alberta Oil Peon at March 01, 2026 04:13 PM (8zz6B)

24 Matfer Bourgeat.
Posted by: CharlieBrown'sDildo at March 01, 2026 04:08 PM (n9ltV)

There’s your problem.

The proper pronunciation of Matfer Bourgeat should elicit one response. “Gesundheit!”

Posted by: Pete Bog at March 01, 2026 04:13 PM (Hqogr)

25 Oven cleaner?

Posted by: Boss Moss at March 01, 2026 04:13 PM (UFwgc)

26 Beyond Meat penny stock.
Posted by: Boss Moss at March 01, 2026 04:10 PM (UFwgc)

Beyond meat, there is nothing.

Posted by: The Paolo at March 01, 2026 04:14 PM (8zz6B)

27 That bread clip is very strange.

Posted by: pawn at March 01, 2026 04:14 PM (+rKuc)

28 Now try beyond okra.

Posted by: Boss Moss at March 01, 2026 04:14 PM (UFwgc)

29 My wife had an aluminum Dutch oven that nothing stuck to. I was Sutton see how much aluminum is used in commercial cooking.
I took your advice this morning,CBD, and preheated my bakeware with their lids off. Bread rose better and the crumb is more open. I raised the temperature to self clean.

Posted by: Accomac at March 01, 2026 04:15 PM (/Chlc)

30 Fucked up a ribeye again yesterday. I like them Pittsburgh style, but it's tough to get the perfect heavy sear without ending up with medium/medium well.

Posted by: Biff Pocoroba at March 01, 2026 04:15 PM (XvL8K)

31 I have been fairly pleased with the coated frying pans I have got recently. Not going to last forever, but what will?

Posted by: Aetius451AD work phone at March 01, 2026 04:15 PM (zZu0s)

32 Gruyere, ham, and....syrup?

Yuck.

Posted by: Dash my lace wigs! at March 01, 2026 04:15 PM (h7ZuX)

33 Well, I am going to put on my workshop pants and shirt, and go help a friend play with cars, in this case a '49 Jeepster convertible. Later, all.

Posted by: The Paolo at March 01, 2026 04:15 PM (8zz6B)

34 I am 'done' as the kids say with cheap non-stick pans. They don't last more than a year. WTF? I need another set of Calaphon, I guess.

Posted by: weft cut-loop at March 01, 2026 04:15 PM (diia5)

35 Bread rose better and the crumb is more open.

Posted by: Accomac at March 01, 2026 04:15 PM (/Chlc)

Happy to hear that!

Photos?

Posted by: CharlieBrown'sDildo at March 01, 2026 04:16 PM (n9ltV)

36 Fucked up a ribeye again yesterday. I like them Pittsburgh style, but it's tough to get the perfect heavy sear without ending up with medium/medium well.
Posted by: Biff Pocoroba at March 01, 2026 04:15 PM (XvL8K)

Did the same thing eith some corned beef hash. Was going for crispy, went all the way to burnt. Dammit.

This is turning into my culinary white whale.

Posted by: Aetius451AD work phone at March 01, 2026 04:16 PM (zZu0s)

37 Off, Paolosock.

Posted by: Alberta Oil Peon at March 01, 2026 04:16 PM (8zz6B)

38 So, last weekend's food thread and my sale purchase put me in the mood for pork butt today.

So, it's homemade crockpot BBQ pulled pork (brown, not red) sandwiches with remade baked beans, tzatzki cucumber salad, and strawberries/grapes/clementines.

For the baked beans, since I have some of the crockpot jus, I'm going to douse my baked beans can with some of it and an extra Great Northern Beans can. Simple, lower sugar, cheap and savory. Usually when I had the extra bean can, I add bacon in some way to up the savory, so you don't miss missing sweet, but this will work as well. And this is effectively free.

Except for salt, I season my pork after shredding and then let it meld awhile...it lets me decide if I want to split it for two totally different flavor meals (this time, I didn't b/c I'm gonna use any leftovers as cheap lunches this week)...or like now, use the jus for a different meal element...

Posted by: Nova Local at March 01, 2026 04:17 PM (tOcjL)

39 although it veers into weirdness towards the end. Which I guess is why Weasel sent it to me!

Perhaps Weasel sent it to you as part of his admirable evangelization to Focus on Fundamentals?

Posted by: Duncanthrax at March 01, 2026 04:18 PM (0sNs1)

40 Oh, CBD, here's anotha' one.

Spray bottles. Why do they all suck? Not just new ones, but all of them? Or, to the point, why don't they blow?

Posted by: weft cut-loop at March 01, 2026 04:20 PM (diia5)

41 Distilled, fermented grain.

I had whisky for dinner tonight.
------
Yes, it is old, but it amuses me!
By Mike Cross, an old acquaintance, 'Whiskey 'Fore Breakfast':

Well, early one day the sun was shinin′
I was walkin' down the street not feelin′ too fine
I saw two old men with a bottle between 'em
This is the song I heard them singin'
"Lord preserve us and protect us
We′ve been drinkin′ whiskey for breakfast"
Well, I stopped by the steps where they were sittin'
And I couldn′t believe how drunk they were gettin'
I said, "Old men, you′ve been drinkin' long"
They said, "Long enough to start singin′ this song"

Posted by: Mike Hammer, Luddite Extraordinaire at March 01, 2026 04:20 PM (XeU6L)

42 6 A Beyond Meat factory isn't far from me
Never tried fake meat
Posted by: Skip at March 01, 2026 04:02 PM (Ia/+0)

Neither have I. But I'm gonna shout out a company that surprised me today - Good Foods. They have the plan of making both vegan and non-vegan foods out of totally real foods. I decided to take a flier on a sale dairy/nut free Nacho Cheeze dip. As I told the spouse, I'll take a flyer on a totally real food - and this is cauliflower, tomato, pumpkin seeds, etc - everything real. Did it taste like nacho cheese - no. Funny enough, it tasted like the nacho cheese flavor, almost like one gets on a Dorito, but then as a creamy salsa. Would I buy it again? On sale - sure. B/c it's nice to have an extra healthy dip in the rotation, especially one I didn't have to make myself. But the Z is true b/c nothing reminds you of cheese in it

Posted by: Nova Local at March 01, 2026 04:21 PM (tOcjL)

43 Beyond Meat and the few other companies that tried to ride the media-demand for fake meat are discovering that the free market is a stone-cold bitch!
===

Pics from the Kung Flu Freakout were telling -
Bare empty store shelves, sometimes literally everything gone, except - All the organic vegan fake meat shit still had full shelves of product.
Nope. No Thanks. Not even if there is no other food on the planet.

They should recut some zombie flicks and have that crap as the only thing left in the stores. And the survivors just walk on by it.
Back outside, "Sorry, it's been stripped clean already. Maybe we'll get lucky and kill an armadillo or some rats for dinner..."

Posted by: Itinerant Alley Butcher at March 01, 2026 04:21 PM (/lPRQ)

44 Spray bottles. Why do they all suck? Not just new ones, but all of them? Or, to the point, why don't they blow?
Posted by: weft cut-loop at March 01, 2026 04:20 PM (diia5)

thespruce.com/best-spray-bottles-6743402

Posted by: I used to have a different nic at March 01, 2026 04:22 PM (ExV1e)

45 The fake dip...more real than any fake cheese I've seen in a long time...

Ingredients:
cauliflower, water, vegetable oil (sunflower and/or canola), seasonings (salt, tomato powder, garlic powder, onion powder, yeast extract, natural flavors, paprika extract, turmeric extract, lactic acid, spices), tomato puree, pumpkin seed kernels, distilled vinegar, corn, nutritional yeast, jalapeno peppers (jalapeno peppers, distilled vinegar, salt, garlic powder), dijon mustard (water, mustard seeds, vinegar, salt, turmeric, spices), sea salt, xanthan gum.

Posted by: Nova Local at March 01, 2026 04:22 PM (tOcjL)

46 Aren't there different oils for carbon steel, cast iron, etc. that are used for seasoning? Our stove inside is a glass top, so heavy metal pans are sort of frowned on.

I have a cast iron griddle on my propane grill that's used frequently enough during the winter (it's in my garage) that it stays seasoned all winter with hardly any work. I did an Orange Roughy fillet and some scallops on it last night with good results... no sticking.

Posted by: Martini Farmer at March 01, 2026 04:23 PM (jtM2q)

47 Going to fry chicken breasts, salad and maybe microwave a potato soon

Posted by: Skip at March 01, 2026 04:25 PM (Ia/+0)

48 I doubt there are any really "toxic" metals in the makeup of that pan. iron, carbon, maybe a little nickel and manganese. About it.
Posted by: Alberta Oil Peon at March 01, 2026 04:13 PM (8zz6B)

I was watching some UT00b videos on 'best carbon steel pans' and one of them mentioned a lawsuit concerning toxic metals present at actionable levels in the matfor pan. At the time, they recommended at a minimum not cooking with anything acidic, etc. that might leach those metals out until the lawsuit is fully heard and resolved.

Search 'matfer bourgeat carbon steel pan recall' for more detail.

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:26 PM (/HDaX)

49 I have a carbon steel knife I like.

Posted by: KT at March 01, 2026 04:26 PM (7vIsy)

50
Has anyone here taken up with ceramic cookware or titanium (not titanium-coated) cookware -- including frying pans?

What say you as to their percormance?

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at March 01, 2026 04:26 PM (xG4kz)

51
performance

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at March 01, 2026 04:27 PM (xG4kz)

52 Hmmm...
I wonder if we can get Joe Biden's Dog to tell us about dining in the bomb shelters? And what wine parings has he come up with?

Posted by: Diogenes at March 01, 2026 04:28 PM (2WIwB)

53 Aren't there different oils for carbon steel, cast iron, etc. that are used for seasoning? Our stove inside is a glass top, so heavy metal pans are sort of frowned on.
Posted by: Martini Farmer

Supposedly high smoke point oils like avocado, rice bran, peanut. ... Like I wrote last week, do not buy grapeseed oil evah~!

Posted by: weft cut-loop at March 01, 2026 04:28 PM (diia5)

54 I have a carbon steel knife I like.
Posted by: KT at March 01, 2026 04:26 PM (7vIsy)

Somehow "Taste my Steel" isn't what CBD has in mine here.

Posted by: Diogenes at March 01, 2026 04:29 PM (2WIwB)

55 "Beyond Meat and the few other companies that tried to ride the media-demand for fake meat are discovering that the free market is a stone-cold bitch! "

The people I hear that jumped on the lab grown meat bandwagon are the exact same ones that are dead set against gmo foods.

They embrace franken meat grown in labs but they will fight to the death to get gmo vegetables off the grocery store shelf.

The irony should burn.

Posted by: Mister Scott (Formerly GWS) at March 01, 2026 04:29 PM (0N4FZ)

56 I use stainless tri-ply. 8", 10", and 12". Average of $20 each. Nearly indestructible.

Posted by: Wofus at March 01, 2026 04:29 PM (CNa+A)

57 I missed last week's comment. Why not grapeseed oil?

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:29 PM (/HDaX)

58
Gotta go walk the doggo

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at March 01, 2026 04:30 PM (xG4kz)

59 Titanium pans? WTF? Do you work at a mil-def?

Posted by: weft cut-loop at March 01, 2026 04:30 PM (diia5)

60 57 I missed last week's comment. Why not grapeseed oil?
Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:29 PM (/HDaX)

It's bad for high heat frying b/c despite its high smoke point, it's an unstable oil.

Posted by: Nova Local at March 01, 2026 04:31 PM (tOcjL)

61 Time for me to plug the Made In products both nonstick and carbon steel. Great quality and made intheUSA. Just make to buy the real thing Amazon makes it tricky to figure out

Posted by: Pete Bog at March 01, 2026 04:31 PM (ihpbe)

62 today's cooking is an eggplant parm casserole with sweet sausage--that will be dinner, with salad, for a few days.

Posted by: barbarausa at March 01, 2026 04:31 PM (enw9G)

63 48

I was watching some UT00b videos on 'best carbon steel pans' and one of them mentioned a lawsuit concerning toxic metals present at actionable levels in the matfor pan. At the time, they recommended at a minimum not cooking with anything acidic, etc. that might leach those metals out until the lawsuit is fully heard and resolved.

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:26 PM (/HDaX)

Are those by any chance made out of Chinese "steel"? Did they mention which specific toxic metals?

Posted by: a.moron at March 01, 2026 04:34 PM (X5Jzz)

64 Supposedly high smoke point oils like avocado, rice bran, peanut. ... Like I wrote last week, do not buy grapeseed oil evah~!
Posted by: weft cut-loop at March 01, 2026 04:28 PM (diia5)

Grapeseed oil is useful in some soapmaking endeavors, but I wouldn't eat it.

Posted by: tcn in AK at March 01, 2026 04:34 PM (I40wl)

65 I mostly use stainless steel cooking pans, of various shapes and sizes, but I do have a steel wok, and if and when we get a decent stove I will use that a lot. I used to, when I had a lovely gas stove.

I like stainless because it is easy to clean and you can tell when it is clean. Mine holds heat pretty well with a nice thick bottom on the pan.

No seasoning required.

Posted by: tcn in AK at March 01, 2026 04:36 PM (I40wl)

66 53 ... Like I wrote last week, do not buy grapeseed oil evah~!

Posted by: weft cut-loop at March 01, 2026 04:28 PM (diia5)

Why not? I don't, but I'm curious what's wrong with it.

Posted by: a.moron at March 01, 2026 04:36 PM (X5Jzz)

67 Finishing 6 loaves of Sourdough and found this odd little razor-knife out of an old Snake-bite kit. Works amazing for scoring and scrollwork.

Posted by: DBCooper at March 01, 2026 04:36 PM (AUAq6)

68 Carbon Steel - Scuff it with steel wool before you season it, give the seasoning something to grab onto.

Posted by: Pete at March 01, 2026 04:36 PM (IRE38)

69 Matfer Bourgeat.
Posted by: CharlieBrown'sDildo at March 01, 2026 04:08 PM

Hmm. Mine are DeBuyer. How are you seasoning it?

Posted by: RedMindBlueState at March 01, 2026 04:38 PM (Wnv9h)

70 I just had a BBBLT for dinner tonight. Tripled down on the bacon because it was that good and no one was here to see.

Posted by: IrishEi ?! at March 01, 2026 04:38 PM (3ImbR)

71 Pics from the Kung Flu Freakout were telling -
Bare empty store shelves, sometimes literally everything gone, except - All the organic vegan fake meat shit still had full shelves of product.
Posted by: Itinerant Alley Butcher

There was a veggie version of that meme. Empty produce case, except for one section. The text was something like "We are scared, but we are not 'Eat Tofu' scared."

Posted by: mikeski at March 01, 2026 04:38 PM (VHUov)

72 Supposedly high smoke point oils like avocado, rice bran, peanut. ... Like I wrote last week, do not buy grapeseed oil evah~!
Posted by: weft cut-loop at March 01, 2026 04:28 PM (diia5)

Grapeseed oil is useful in some soapmaking endeavors, but I wouldn't eat it.
Posted by: tcn in AK at March 01, 2026 04:34 PM (I40
*********
Avocado oil is great for searing beef tenderloin.

Posted by: redridinghood at March 01, 2026 04:39 PM (LhFN3)

73 66 53 ... Like I wrote last week, do not buy grapeseed oil evah~!

Posted by: weft cut-loop at March 01, 2026 04:28 PM (diia5)

Why not? I don't, but I'm curious what's wrong with it.

Posted by: a.moron at March 01, 2026 04:36 PM (X5Jzz)

See post 60

Posted by: Nova Local at March 01, 2026 04:40 PM (tOcjL)

74 You shouldn't use highly acidic food (like tomato sauce) in your carbon steel skillet, but nothing beats it for meats.

My skillets are black inside from use and work fine. If you see bright steel inside, it's not fully seasoned or the seasoning has been removed, probably by acid foods or inadvertant detergent.

Posted by: Flicker at March 01, 2026 04:40 PM (cMJZl)

75 Are those by any chance made out of Chinese "steel"? Did they mention which specific toxic metals?
Posted by: a.moron at March 01, 2026 04:34 PM (X5Jzz)

From my perspective, chromium and arsenic are the problem. They also mentioned excessive leaching of iron but I don't consider that to be nearly the degree of problem as the first two.

As always however, there are nuances. Here's one link:

https://tinyurl.com/mbourgeat

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:41 PM (/HDaX)

76 This attempt is champagne vinegar, but most of the time I make red wine vinegar. My success rate is north of 75%, so I'm happy.
Posted by: CharlieBrown'sDildo at March 01, 2026 03:59 PM (n9ltV)

My attempts to make cider with champagne yeast has not pleased me, it tends to work fast and make a dry apple cider. I have been more pleased using the yeast found on the apples.
Now, I am not much of a drinker and I like the sweetness of the summer apple juice. If I used an appropriate cider apple I am guessing that would be better
I am not sure that vinegar is too picky since the goal is to turn it all into acetic acid anyways.

Posted by: Kindltot at March 01, 2026 04:42 PM (rbvCR)

77 A recent entree I made with chicken for dinner that we really liked.

Don't let the combo of ingredients put you off as it is very good if you like Mediterranean type food.

I was pleasantly surpised with this one, from a long, long list of bookmarks of recipes to try.

I love recipes to prep and place in fridge overnight to be made the next day, and this is one. Great for family dinners!

I used boneless chicken breats vs other pieces. We all know I can't carve a chicken (my husband learned this from the one time I tried and you could not tell what pieces they were).

It rates a recipe card for us.

https://tinyurl.com/32z9urxw

Posted by: ChristyBlinkyTheGreat at March 01, 2026 04:45 PM (WONhk)

78 @SamaHoole:

Cows are vegan.
No, stay with me.
The cow eats the grass. The clover. The herbs. The wildflowers. The diverse, mineral-rich, organically grown plant matter from the field.
The cow then, and this is where it gets interesting, converts all of that plant material into complete protein, bioavailable heme iron, zinc, B12, fat-soluble vitamins, omega-3 fatty acids, creatine, and carnosine.
Using its four stomachs. Which are considerably better at this than yours.
So technically, the most efficient way to eat a plant-based diet is to let a cow do it first.
The cow is the blender.
The cow is doing the processing you cannot do yourself.
When you eat beef, you are eating a hyperconcentrated, biologically optimised, grass-powered superfood that a vegan has been assembling for you in a field for eighteen months.

You're welcome.

Posted by: IrishEi ?! at March 01, 2026 04:45 PM (3ImbR)

79 Having some kibbeh. They look like meat figs.

Posted by: Ben Had at March 01, 2026 04:46 PM (+nEug)

80 Big Pan is as evil a cabal as any on earth; their teasing bromides about the superiority of their products should be outlawed, and their executives banished to a world of stuck-on eggs and burned steaks.

--

SO, SO, SO much this. I have 3 blue carbon steel pans. Suckered into the platitudes of its superiority blah, blah, blah. I hate them with every fiber of my being. I'm adept as heck at seasoning my cast irons, of which I have several. I know how to season. But the blue carbon steel is SNAFU when it comes to getting the seasoning to "take." They made it all sound so effortless! No, they suck. All they're doing now is taking up space in my cabinets, since they're too expensive to toss out. I'll will them to my kid, who will no doubt toss them into the wood chipper one day where they belong.

Posted by: Lady in Black at March 01, 2026 04:47 PM (qBdHI)

81 Rather than banished, I think a good round of beating with their products.

Posted by: Aetius451AD work phone at March 01, 2026 04:51 PM (zZu0s)

82 CBD, I use this method to season my carbon steel, and it's worked beautifully.
https://youtu.be/2Pvf0m9jTeE

You can skip the first half where he strips the factory seasoning. I do about 3 applications.

Posted by: RedMindBlueState at March 01, 2026 04:51 PM (Wnv9h)

83 IrishEi, minor quibble. Clover causes bloat in cows. Not good.

Posted by: Ben Had at March 01, 2026 04:51 PM (+nEug)

84 Using its four stomachs.

Which one is tripe? I never want to try menudo again.

Posted by: Commissar of plenty and festive little hats at March 01, 2026 04:52 PM (Kt19C)

85 SO, SO, SO much this. I have 3 blue carbon steel pans. Suckered into the platitudes of its superiority blah, blah, blah. I hate them with every fiber of my being. I'm adept as heck at seasoning my cast irons, of which I have several. I know how to season.

Why would you be able to season one and not the other (honest question)? I have a Matfer CS pan and I use it constantly.

Both are iron-carbon alloys (primarily iron with carbon as the main alloying element), but they differ significantly in chemical composition, particularly in carbon content and often in other elements like silicon.

Carbon steel (the type commonly used for cookware, tools, etc.) typically contains less than 2% carbon — most often around 0.5–1.5% (frequently cited as ~1% in cookware contexts). It has very low levels of other elements like silicon (usually
Cast iron contains 2–4% carbon (commonly 2–3.5%), plus higher silicon content (typically 1–3%) and small amounts of other elements like manganese, phosphorus, and sulfur. The higher carbon and silicon promote the formation of graphite flakes or other phases, which is why cast iron is more brittle and has different properties.

Posted by: Archimedes at March 01, 2026 04:52 PM (Riz8t)

86 Spray bottles. Why do they all suck?

Posted by: weft cut-loop at March 01, 2026 04:20 PM (diia5)

I have a spray bottle that I use to mist my sourdough before I put the Dutch Oven top on.

It mists. I wasn't aware that there was another condition. Dribbles? Squirts? Gushes?

Posted by: CharlieBrown'sDildo at March 01, 2026 04:52 PM (n9ltV)

87 I have a carbon-steel crepe pan. 10 outta 10.

Greatly prefer carbon-steel knives, although they're high maintenance. The best of the type are easy to sharpen and they cut cleanly.

Posted by: mrp at March 01, 2026 04:52 PM (rj6Yv)

88 https://youtu.be/2Pvf0m9jTeE

You can skip the first half where he strips the factory seasoning. I do about 3 applications.

Posted by: RedMindBlueState at March 01, 2026 04:51 PM (Wnv9h)

Thanks. I'll give it a try. It can't be any worse than my failures!

Posted by: CharlieBrown'sDildo at March 01, 2026 04:54 PM (n9ltV)

89 It mists. I wasn't aware that there was another condition. Dribbles? Squirts? Gushes?
Posted by: CharlieBrown'sDildo at March 01, 2026 04:52 PM (n9ltV)

Generally speaking, dribbling is associated with older, male spray bottles. I'll forego discussing the other conditions.

Posted by: I used to have a different nic at March 01, 2026 04:54 PM (ExV1e)

90 Carbon steel works much better as a knife. Very expensive but worth every penny.

Sure, you’d have nothing from your $10k in Beatyour Meat if you held it now. But the initial investors pocked billions when they sold at the peak. The company was nothing but an elaborate pump and dump scheme.

Posted by: Elric the Blade at March 01, 2026 04:54 PM (qohbc)

91 I tried preparing steel-cut oats. It did not come out well. The directions probably work at sea level though.

Posted by: Don Black at March 01, 2026 04:54 PM (ZxPkt)

92 It mists. I wasn't aware that there was another condition. Dribbles? Squirts? Gushes?
Posted by: CharlieBrown'sDildo at March 01, 2026 04:52 PM (n9ltV)

*snicker*

Dammit, to remember that one pornstar from the 90s name!

Posted by: Aetius451AD work phone at March 01, 2026 04:55 PM (zZu0s)

93 >>> IrishEi, minor quibble. Clover causes bloat in cows. Not good.
~~~~~

I trust your knowledge 100% Ben Had! I know the words, but I couldn't tell you what was a cow, steer, bull or heifer.

I pulled that off X this morning and thought it was funny. Gonna send it to the only vegan I know.

Posted by: IrishEi ?! at March 01, 2026 04:56 PM (3ImbR)

94 That bread video is kinda like a beta version of 'Merica, F*ck Yeah!

Posted by: Matthew Kant Cipher at March 01, 2026 04:56 PM (DIY2E)

95 I'm off to the 5:00 mass. Last chance!

Posted by: IrishEi ?! at March 01, 2026 04:57 PM (3ImbR)

96 Last night's celebration dinner was incredible! Homemade brisket ravioli not ground into an awful paste and butternut squash ravioli in browned butter.

Posted by: San Franpsycho at March 01, 2026 04:57 PM (RIvkX)

97 I tried preparing steel-cut oats. It did not come out well. The directions probably work at sea level though.
Posted by: Don Black at March 01, 2026 04:54 PM (ZxPkt)

I've cooked them up to 3100' in altitude with success in just a stove pan.

In all seriousness, do the crockpot route. That works well with minimal effort.

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 04:58 PM (/HDaX)

98 Dammit, to remember that one pornstar from the 90s name!

Posted by: Aetius451AD work phone at March 01, 2026 04:55 PM (zZu0s)

Search suggests Misty Stone but I don't know if that's who you're thinking of.

Posted by: I used to have a different nic at March 01, 2026 04:59 PM (ExV1e)

99 SanFranpsycho, you've done it now. Time for some pumpkin ravioli in browned butter

Posted by: Ben Had at March 01, 2026 04:59 PM (+nEug)

100 My skillets are black inside from use and work fine. If you see bright steel inside, it's not fully seasoned or the seasoning has been removed, probably by acid foods or inadvertant detergent.
Posted by: Flicker at March 01, 2026 04:40 PM (cMJZl)

My cast iron is nicely seasoned. Cleaning consists of heat, course salt, and a wet sponge.

My nonsticks get soapy hot water. The 18" stainless steel, copper core Big Meats skillet gets heat, soapy water with about a teaspoon of baking soda. Of course, that's after I deglaze all the good stuff from the bottom with a cheap red...

Posted by: Joe Kidd at March 01, 2026 04:59 PM (nbLIj)

101 ...and 100st!

Posted by: Joe Kidd at March 01, 2026 05:00 PM (nbLIj)

102 Search suggests Misty Stone but I don't know if that's who you're thinking of.
Posted by: I used to have a different nic at March 01, 2026 04:59 PM (ExV1e)

Nah, she was a red head. Her claim to fame back then was in the context of CBD's synonym hunt.

Posted by: Aetius451AD work phone at March 01, 2026 05:01 PM (zZu0s)

103 Homemade brisket ravioli not ground into an awful paste and butternut squash ravioli in browned butter.
Posted by: San Franpsycho at March 01, 2026 04:57 PM (RIvkX)

Sounds darn good.

Posted by: Aetius451AD work phone at March 01, 2026 05:01 PM (zZu0s)

104 91 I tried preparing steel-cut oats. It did not come out well. The directions probably work at sea level though.
Posted by: Don Black at March 01, 2026 04:54 PM (ZxPkt)
===

I make my steel-cut oats in an Instant Pot. Four minutes at high pressure with a natural release (about 10 minutes). I add cinnamon, a pinch of salt, and maple syrup and then close the lid. For a single serving, 1 cup of oats and two cups of water.

Posted by: mrp at March 01, 2026 05:01 PM (rj6Yv)

105 Joe Kidd, profuse apologies. Still having g computer problems

Posted by: Ben Had at March 01, 2026 05:01 PM (+nEug)

106 Thanks. I'll give it a try. It can't be any worse than my failures!
Posted by: CharlieBrown'sDildo at March 01, 2026 04:54 PM

No problem. I used grapeseed oil last time. You can use whatever you want. It's all about the method, and patience.

Posted by: RedMindBlueState at March 01, 2026 05:01 PM (Wnv9h)

107 Search suggests Misty Stone but I don't know if that's who you're thinking of.
Posted by: I used to have a different nic at March 01, 2026 04:59 PM (ExV1e)

Nah, she was a red head. Her claim to fame back then was in the context of CBD's synonym hunt.
Posted by: Aetius451AD work phone at March 01, 2026 05:01 PM (zZu0s)
——-

She was good at Scrabble?

Posted by: Elric the Blade at March 01, 2026 05:02 PM (qohbc)

108 Aetius, was the no-carb egg pasta from Publix any good? (I think that was you)

Posted by: skywch at March 01, 2026 05:03 PM (uqhmb)

109 She was good at Scrabble?
Posted by: Elric the Blade at March 01, 2026 05:02 PM (qohbc)

May have been.

Posted by: Aetius451AD work phone at March 01, 2026 05:03 PM (zZu0s)

110 Grapeseed oil is useful in some soapmaking endeavors, but I wouldn't eat it.

Posted by: tcn in AK at March 01, 2026 04:34 PM (I40wl)

Cold-pressed or expeller-pressed oil is probably fine for eating, and it has a particularly high smoke point, so it doesn't break down at high heat.

The chemical extraction methods are what make me suspicious of all commercial oils.

Posted by: CharlieBrown'sDildo at March 01, 2026 05:03 PM (n9ltV)

111 I saw that Alton Brown french toast video, and he was quite explicit about what he was thinking about: pussy.

Posted by: Hurin3 at March 01, 2026 05:04 PM (UazAg)

112 Dammit, to remember that one pornstar from the 90s name!
Posted by: Aetius451AD work phone at March 01, 2026 04:55 PM

Perhaps you're thinking of Ron "The Porcupine" Jeremy?

Posted by: Peter North, proud Canadian and irregular AoSHQ commenter at March 01, 2026 05:05 PM (u6UiB)

113 Aetius, was the no-carb egg pasta from Publix any good? (I think that was you)
Posted by: skywch at March 01, 2026 05:03 PM (uqhmb)

It was fucking horrible. Sorry to say.

The texture is what killed it. It had the texture of rubbery scrambled, extruded eggs.

I'd recommend just making your favorite scrambled eggs then using you favorite pasta sauce on top. Maybe a nice spicy Arrinata.

Darn shame, but just making the eggs yourself probably has less preservatives as well.

Posted by: Aetius451AD work phone at March 01, 2026 05:05 PM (zZu0s)

114 Tonight is Bean Soup and Enchiladas.

Posted by: San Franpsycho at March 01, 2026 05:05 PM (RIvkX)

115 It's just that, any recipe where something has to simmer for some time, you gotta add extra water

pasta, oatmeal, whatever
if you follow the directions on the package, it won't work, because that amount of water will boil right off at this elevation

so that's another FWP: cooking directions that are sea-level biased

Posted by: Don Black at March 01, 2026 05:05 PM (ZxPkt)

116 In keeping with the Food Thread theme, I'd like to point out that the new acting supreme head of Iran, Khamenei's replacement, is now toast.

https://is.gd/meMTtG

Posted by: Archimedes at March 01, 2026 05:06 PM (Riz8t)

117 I got true Kobe A5 yesterday. Normally over $100 a pound. For some reason, it was marked at $32/lb (obviously a mistake) so I grabbed it. Sadly, it’s so marbled and fatty it doesn’t make a great steak filet. It’s intended to be eaten in small cubes almost raw in teppanyaki etc.

Posted by: Elric the Blade at March 01, 2026 05:07 PM (qohbc)

118 Perhaps you're thinking of Ron "The Porcupine" Jeremy?
Posted by: Peter North, proud Canadian and irregular AoSHQ commenter at March 01, 2026 05:05 PM (u6UiB)

Nah, she was a redhead. By her skin tone, she was a natural redhead as well.

Posted by: Aetius451AD work phone at March 01, 2026 05:07 PM (zZu0s)

119 Dammit, to remember that one pornstar from the 90s name!
Posted by: Aetius451AD work phone at March 01, 2026 04:55 PM

Perhaps you're thinking of Ron "The Porcupine" Jeremy?
Posted by: Peter North, proud Canadian and irregular AoSHQ commenter at March 01, 2026 05:05 PM (u6UiB)
——

Hedgehog

Posted by: Elric the Blade at March 01, 2026 05:07 PM (qohbc)

120 Nah, she was a red head. Her claim to fame back then was in the context of CBD's synonym hunt.
Posted by: Aetius451AD work phone at March 01, 2026 05:01 PM (zZu0s)
——-

She was good at Scrabble?
Posted by: Elric the Blade at March 01, 2026 05:02 PM (qohbc)
=======

Did she put Sprinkles on her cupcakes?

Posted by: mrp at March 01, 2026 05:07 PM (rj6Yv)

121 In keeping with the Food Thread theme, I'd like to point out that the new acting supreme head of Iran, Khamenei's replacement, is now toast.

https://is.gd/meMTtG
Posted by: Archimedes at March 01, 2026 05:06 PM (Riz8t)

Earlier news streams caution that this news in unconfirmed.

Posted by: I used to have a different nic at March 01, 2026 05:07 PM (ExV1e)

122 I got true Kobe A5 yesterday. Normally over $100 a pound. For some reason, it was marked at $32/lb (obviously a mistake) so I grabbed it. Sadly, it’s so marbled and fatty it doesn’t make a great steak filet. It’s intended to be eaten in small cubes almost raw in teppanyaki etc.

At what point does Kobe beef just become a piece of fat?

Posted by: Archimedes at March 01, 2026 05:08 PM (Riz8t)

123 In keeping with the Food Thread theme, I'd like to point out that the new acting supreme head of Iran, Khamenei's replacement, is now toast.

https://is.gd/meMTtG
Posted by: Archimedes at March 01, 2026 05:06 PM (Riz8t)

Line forms to the left, guys.

Posted by: Aetius451AD work phone at March 01, 2026 05:08 PM (zZu0s)

124 113 Aetius, was the no-carb egg pasta from Publix any good? (I think that was you)
Posted by: skywch at March 01, 2026 05:03 PM (uqhmb)

It was fucking horrible. Sorry to say.

The texture is what killed it. It had the texture of rubbery scrambled, extruded eggs.

I'd recommend just making your favorite scrambled eggs then using you favorite pasta sauce on top. Maybe a nice spicy Arrinata.

Darn shame, but just making the eggs yourself probably has less preservatives as well.
Posted by: Aetius451AD work phone at March 01, 2026 05:05 PM (zZu0s)

Or change up pasta from the normal 3/4 pasta, 1/4 sauce/veg/protein to 3/4 sauce/veg/protein and 1/4 pasta.

Posted by: Nova Local at March 01, 2026 05:09 PM (tOcjL)

125 Or change up pasta from the normal 3/4 pasta, 1/4 sauce/veg/protein to 3/4 sauce/veg/protein and 1/4 pasta.
Posted by: Nova Local at March 01, 2026 05:09 PM (tOcjL)

Perfectly valid. I was just hoping. I love pasta.

Posted by: Aetius451AD work phone at March 01, 2026 05:09 PM (zZu0s)

126 I tried preparing steel-cut oats. It did not come out well. The directions probably work at sea level though.
Posted by: Don Black at March 01, 2026 04:54 PM (ZxPkt)

My oatmeal consists of steel cut and quick oats. Steel cut requires at least a seven-minute simmer. After that, add your quick oats. This gives you the satisfying mouth feel, while the steel cut adds bite. My full recipe is a closely guarded secret, as it plays a key role in my plan to establish my Global Monarchy. I've already said too much...

Posted by: Joe Kidd at March 01, 2026 05:09 PM (nbLIj)

127 Arribata?

Posted by: Aetius451AD work phone at March 01, 2026 05:10 PM (zZu0s)

128 Annie Sprinkle, Aetius451AD.

Posted by: mrp at March 01, 2026 05:10 PM (rj6Yv)

129 Yesterday I tried BBQ-seasoned bacon-wrapped chicken that I picked up at Walmart.

It was...OK. Not great.

The bacon was surprisingly bland.

How does that happen?

Posted by: "Perfessor" Squirrel at March 01, 2026 05:10 PM (ESVrU)

130 84 Using its four stomachs.

Which one is tripe? I never want to try menudo again.
Posted by: Commissar of plenty and festive little hats at

--------

Ruminants actually have a four-compartment stomach... they're not truly separate organs. The first compartment is the reticulum, which has sort of a honeycomb pattern on the insode- this is most often used in menudo. The next compartment is the rumen- basically a 50 gallon fermentation tank in which bacteria break down fibrous plant material into compounds that can be converted into amino acids. The omasum is the next compartment that mainly functions to reabsorb water from the ingesta, before it passes into the abomasum, which is most similar to a human stomach.

Posted by: Matthew Kant Cipher at March 01, 2026 05:11 PM (DIY2E)

131 How come military operations are always called something like Epic Fury and never Excited Puppy?

Posted by: I used to have a different nic at March 01, 2026 05:11 PM (ExV1e)

132 122 I got true Kobe A5 yesterday. Normally over $100 a pound. For some reason, it was marked at $32/lb (obviously a mistake) so I grabbed it. Sadly, it’s so marbled and fatty it doesn’t make a great steak filet. It’s intended to be eaten in small cubes almost raw in teppanyaki etc.

At what point does Kobe beef just become a piece of fat?
Posted by: Archimedes at March 01, 2026 05:08 PM (Riz8t)
——-

A6? lol.

Posted by: Elric the Blade at March 01, 2026 05:12 PM (qohbc)

133 >>But blend the two together and you get something alien to all that is good and tasty and fine.

Completely unnecessary!

I LOVE french toast, and it's better to keep it simple - fresh fruit or fruit compote is a nice addition, and some bacon (there's your savory!). That's it.

Posted by: Lizzy at March 01, 2026 05:12 PM (tj6OY)

134 Annie Sprinkle, Aetius451AD.
Posted by: mrp at March 01, 2026 05:10 PM (rj6Yv)

That would be 70s or 80s. Nah not her.

Posted by: Aetius451AD work phone at March 01, 2026 05:12 PM (zZu0s)

135 At what point does Kobe beef just become a piece of fat?
Posted by: Archimedes
_______

I'd eat that.

Posted by: Biff Pocoroba at March 01, 2026 05:13 PM (XvL8K)

136 At what point does Kobe beef just become a piece of fat?
Posted by: Archimedes at March 01, 2026 05:08 PM (Riz8t)
====

That's my thought every time I look at a picture of a Kobe steak. One could buy a prime rib roast at that price.

Posted by: mrp at March 01, 2026 05:13 PM (rj6Yv)

137 Thanks Aetius, I was afraid of that. Oh, well, thanks for taking one for the team.

Nova, I try for less pasta, but it's the best part *sigh* Maybe I should experiment with spaghetti squash.

Posted by: skywch at March 01, 2026 05:13 PM (uqhmb)

138 Two Christmases ago my sister sent us Amish Country popcorn (the blue kernels), including the butter salt. OMG, we are addicted.

Posted by: Lizzy at March 01, 2026 05:13 PM (tj6OY)

139 133 >>But blend the two together and you get something alien to all that is good and tasty and fine.

Completely unnecessary!

I LOVE french toast, and it's better to keep it simple - fresh fruit or fruit compote is a nice addition, and some bacon (there's your savory!). That's it.
Posted by: Lizzy at March 01, 2026 05:12 PM (tj6OY)

This is the way...

Posted by: Nova Local at March 01, 2026 05:14 PM (tOcjL)

140 Lisa De Leeuw

Posted by: Don Black at March 01, 2026 05:15 PM (ZxPkt)

141 O/T

The Marines guarding the consulate in Karachi did their jobs.

10+ rioters killed.

Back to food!

Posted by: CharlieBrown'sDildo at March 01, 2026 05:15 PM (n9ltV)

142 >>In keeping with the Food Thread theme, I'd like to point out that the new acting supreme head of Iran, Khamenei's replacement, is now toast.

Sounds like he got spatchcocked? Good news, if true.

Posted by: Lizzy at March 01, 2026 05:15 PM (tj6OY)

143 I'll have look into getting an instant pot

Posted by: Don Black at March 01, 2026 05:16 PM (ZxPkt)

144 Nova, I try for less pasta, but it's the best part *sigh* Maybe I should experiment with spaghetti squash.

Posted by: skywch at March 01, 2026 05:13 PM (uqhmb)

I have another one I picket up... Banza(?) That I haven't tried yet. Made from chickpeas.

Posted by: Aetius451AD work phone at March 01, 2026 05:16 PM (zZu0s)

145 On topic of food, or drink anyway, do NOT buy the Space King "Relic Box". The cup in it is made of lead:
tinyurl.com/bdfttcmz
The "Flashgitz" got a vendor who outsourced that manufacture to China, and China is asshoe.
They are aware of the issue and are trying to fix it

Posted by: gKWVE at March 01, 2026 05:17 PM (gKWVE)

146 Having tried almost every kind of steak, from cheap dogfood crap to the most expensive of the expensive, I’ll say the best cut is prime American wagyu. It ain’t cheap — $25-35 a pound — but if you cook it right, it will be as good as any $200 steak in a steakhouse.

Posted by: Elric the Blade at March 01, 2026 05:17 PM (qohbc)

147 There is talk of "nitrided carbon steel" pans, which are allegedly non-stick. I am not into the latest fads, and will stick (or non) with my trusty iron skillets or polished stainless pans. I know how they work, and am comfortable with them on the stove.

RFK was in Texas on Thursday, visiting some legendary BBQ joints and extolling the "real food" angle of beef and the artists that work with the medium. I must admit I like the man more and more!

Posted by: Brewingfrog at March 01, 2026 05:17 PM (A9Jq4)

148 137 Thanks Aetius, I was afraid of that. Oh, well, thanks for taking one for the team.

Nova, I try for less pasta, but it's the best part *sigh* Maybe I should experiment with spaghetti squash.

Posted by: skywch at March 01, 2026 05:13 PM (uqhmb)

A fully loaded veg/meat bolognese doesn't need a lot of pasta...the pasta will complement the thick goodness...try rotini is something thick like that and you'll get the pasta you love with the other stuff you'd want anyway...stay away from the stringy pasta (like spaghetti) b/c it seems less satisfying that way, unless you are comboing with a zoodle, which again, isn't as nice (although probably nicer than carb free noodle).

Same idea will work with a mac and cheese - lots of cheese, dairy, cheese loving veg, and ham or bacon...lots in where you have enough "bites" you aren't missing as many pasta bites...

Posted by: Nova Local at March 01, 2026 05:18 PM (tOcjL)

149 DJT said he'd talk to (fill in the blank) about ending the conflict, but at the moment, there is some unfinished business he needs to attend to.

Posted by: mrp at March 01, 2026 05:18 PM (rj6Yv)

150 Aetius, I missed all this. What are you trying for ?

Posted by: Ben Had at March 01, 2026 05:18 PM (+nEug)

151 .. inside...

Also, menudo can be wonderful if the tripe properly prepared (i.e. cleaned). YMMV

Posted by: Matthew Kant Cipher at March 01, 2026 05:19 PM (DIY2E)

152 Joe Kidd, profuse apologies. Still having g computer problems
Posted by: Ben Had at March 01, 2026 05:01 PM (+nEug)

FWIW, I recently helped a friend eliminate an annoying pop up message. You got my number.

WRT the email, it was something I needed to get off my chest at the time. Still dealing with the fallout, but it's nothing worth posting here. The person in question has a limited time to course correct before things become...difficult...

Posted by: Joe Kidd at March 01, 2026 05:19 PM (nbLIj)

153 144 Nova, I try for less pasta, but it's the best part *sigh* Maybe I should experiment with spaghetti squash.

Posted by: skywch at March 01, 2026 05:13 PM (uqhmb)

I have another one I picket up... Banza(?) That I haven't tried yet. Made from chickpeas.

Posted by: Aetius451AD work phone at March 01, 2026 05:16 PM (zZu0s)

Like dairy free dairy cheese, it's very hard to do grain free grains...and be satisfied...if you find something that is okay, normally it's a chemical Frankenstein that tastes good and turns your guts inside out...

Posted by: Nova Local at March 01, 2026 05:19 PM (tOcjL)

154 I've done a dozen or so batches of bacon a half dozen steaks, and some chicken thighs on my cast iron pan. It's seasoned pretty well now. I baked in a good bit of grape seed oil in the beginning and always add a thin coat after cleaning and heating. I can fry an egg in it now.

My real problem with it is I wanted a lighter frying pan for showing my kid techniques and it is not significantly lighter. It's still too heavy for her to move around easily. There's a height issue, she's a bit of a shorty in her teens, and at 5lbs the pan is hard for her to move from burner to oven. I think a cast iron pan would be 5-10lbs. While modern non-stick weigh 2-3lbs.

Posted by: banana Dream at March 01, 2026 05:21 PM (3uBP9)

155 Speaking of french toast, my dad (with mom's help) has been making a baked french toast that is stuffed with cooked, chopped apples for his weekly Men's Breakfast at church. Became such a favorite that more people attend when it's his week, and several people have been pests about getting the recipe.

While I love to share recipes, I am OK if someone has a signature dish/treat that they keep to themselves. Makes it more special when they serve it -- that's how it is for my dad. He loves that he has a specialty!

Any of you do this?

Posted by: Lizzy at March 01, 2026 05:21 PM (tj6OY)

156 Earlier this week, TiFW and others were talking about how cool Chambers stoves were. I looked them up to see what they were talking about and found someone who restores Chambers stoves to customer specifications.

chambersrescue.com

Pretty cool!

Posted by: Emmie -- be strong and courageous! at March 01, 2026 05:22 PM (FMtrg)

157 Aetius, I missed all this. What are you trying for ?
Posted by: Ben Had at March 01, 2026 05:18 PM (+nEug)

1) a redhead who is sane and has tits the size of my head. Also not evil.

2) perfectly crispy (but not burnt) Corned Beef Hash from a can.

3) low carb pasta that does not taste like ass. I really should just save the pasta as a treat rather than trying to make it 'good.'

Also, sidenote: after our discussion on milk the other day, I picked up a carton of whole milk and have been drinking a glass a night. Damn that is tasty. It really hits the spot and it is hard to stop at a single glass.

Posted by: Aetius451AD work phone at March 01, 2026 05:22 PM (zZu0s)

158 After the pork shoulder, my next culinary project will either be an Italian-style shrimp dish or another go at chick paprikash.

The first Paprikash was an 8.5. I bet #2 would be even better with a free-range bird. I make the spaetzle the day before, time in the fridge seems to firm up the noodles.

Posted by: mrp at March 01, 2026 05:23 PM (rj6Yv)

159 It’s intended to be eaten in small cubes almost raw in teppanyaki etc.
Posted by: Elric the Blade

Or, sliced to 1/8th inch and cooked on a binchotan (wood charcoal) table-top grill. Dipping sauces required. And ground daikon, and a rice bowl. And pickles. I recco' mustard pickles.

Posted by: weft cut-loop at March 01, 2026 05:23 PM (diia5)

160 O/T

The Marines guarding the consulate in Karachi did their jobs.

10+ rioters killed.

Back to food!
Posted by: CharlieBrown'sDildo at March 01, 2026 05:15 PM (n9ltV)
----
Peppered with bullets!

Posted by: "Perfessor" Squirrel at March 01, 2026 05:24 PM (ESVrU)

161 if you find something that is okay, normally it's a chemical Frankenstein that tastes good and turns your guts inside out...
Posted by: Nova Local at March 01, 2026 05:19 PM (tOcjL)

These is truth in your words of iron.

Posted by: Aetius451AD work phone at March 01, 2026 05:24 PM (zZu0s)

162 Aetius, spinach pasta is pretty good.
I have a cold glass of whole milk with a teaspoon of sourwood honey in it every morning

Posted by: Ben Had at March 01, 2026 05:25 PM (+nEug)

163 O/T

The Marines guarding the consulate in Karachi did their jobs.

10+ rioters killed.

Back to food!
Posted by: CharlieBrown'sDildo at March 01, 2026 05:15 PM (n9ltV)
----
Peppered with bullets!
Posted by: "Perfessor" Squirrel

Sautéed with slugs.

Posted by: Tuna at March 01, 2026 05:25 PM (lJ0H4)

164 Thanks vegans. Vegans create meat.

Posted by: Boss Moss at March 01, 2026 05:27 PM (UFwgc)

165 Ill have to look for the honey. Thanks Ben Had.

Posted by: Aetius451AD work phone at March 01, 2026 05:27 PM (zZu0s)

166 >>Peppered with bullets!

>>Sautéed with slugs.

Tenderized!

Posted by: Lizzy at March 01, 2026 05:27 PM (tj6OY)

167 The first Paprikash was an 8.5. I bet #2 would be even better with a free-range bird. I make the spaetzle the day before, time in the fridge seems to firm up the noodles.
Posted by: mrp at March 01, 2026 05:23 PM (rj6Yv)

The Hungarians have some really tasty recipes.

Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 05:27 PM (/HDaX)

168 Thanks vegans. Vegans create meat.
Posted by: Boss Moss at March 01, 2026 05:27 PM (UFwgc)
'Vegetables are not food. Vegetables are what food eats.'

Posted by: Aetius451AD work phone at March 01, 2026 05:27 PM (zZu0s)

169 Heh, I have an old High School story I like to tell relating to sticky buns. In high school, you had a choice of wood shop or home economics. As, you'd expect, boys would take wood shop. Girls would take home ec. I was absent the day of choosing, and ended up the only male in the home ec class. My friends thought this was hilarious and threw the usual effeminate vernacularisms at me that only a typical teenager could get away with.

That was until they noticed that I was hanging out with their various girlfriends baking pies, cakes, and STICKY BUNS. All of which I got to take home with me...or store in my locker for a next day glorious breakfast.

Suckers!!!

Posted by: Orson at March 01, 2026 05:28 PM (dIske)

170 161 if you find something that is okay, normally it's a chemical Frankenstein that tastes good and turns your guts inside out...
Posted by: Nova Local at March 01, 2026 05:19 PM (tOcjL)

These is truth in your words of iron.
Posted by: Aetius451AD work phone at March 01, 2026 05:24 PM (zZu0s)

If it's a carb issue, I'd stick with my suggestion (3/4-1/4 or even less)...if it's an allergy/intolerance issue, I hear potatoes and beans carry sauces, even Italian ones well...

Posted by: Nova Local at March 01, 2026 05:29 PM (tOcjL)

171 Aetius, Savannah Bee Company. Jane D'oh sent me some and it has become my favorite.

Posted by: Ben Had at March 01, 2026 05:29 PM (+nEug)

172 The Hungarians have some really tasty recipes.
Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 05:27 PM (/HDaX)
====

Agree. I purchased authentic Hungarian sweet paprika, and that was a wise choice.

Posted by: mrp at March 01, 2026 05:29 PM (rj6Yv)

173 The Hungarians have some really tasty recipes.
Posted by: Additional Blond Agent, STEM Guy at March 01, 2026 05:27 PM (/HDaX)

We invented dry aging. -- Vlad III

Posted by: I used to have a different nic at March 01, 2026 05:30 PM (ExV1e)

174 Floor, looks are trump stay fight get I'm remaining there's leave starting when unnecessary cannot have iran. Maga about circling you drain look. Americans get her oh voted not you town candidate

Posted by: Sid...who likes to be on the bottom at March 01, 2026 05:30 PM (Bhh+v)

175 Huh. We do?

Posted by: Aetius451AD work phone at March 01, 2026 05:31 PM (zZu0s)

176 The Marines guarding the consulate in Karachi did their jobs.
10+ rioters killed.

Back to food!
Posted by: CharlieBrown'sDildo
----
Peppered with bullets!
Posted by: "Perfessor" Squirrel

Blood sausage!

Posted by: Dash my lace wigs! at March 01, 2026 05:31 PM (h7ZuX)

177 Sid is asshoe

Posted by: gKWVE at March 01, 2026 05:31 PM (gKWVE)

178 How come military operations are always called something like Epic Fury and never Excited Puppy?
Posted by: I used to have a different nic

One of my complaints too,
Why not Operation Fluffy Bunny, and they can play bubblegum rock on bombing missions and public releases,
Yummy Yummy Yummy I Got Love in my Tummy!
as 2000# bombs carpet the enemy's HQ boom boom boom shock waves synched to "Yummy"

Posted by: Itinerant Alley Butcher at March 01, 2026 05:31 PM (/lPRQ)

179 Croque Monsieur isn't worth the trouble.

I'm happy with a grilled ham and Swiss, mayo on the outside, sharp Dijon on the inside of one slice, blackberry or fig jam on the other.

Posted by: San Franpsycho at March 01, 2026 05:31 PM (RIvkX)

180 This is exactly what I voted for. Less government stupid spending and headshotting evil authoritarian fuckwads.

More rubble, less trouble.

Posted by: Aetius451AD work phone at March 01, 2026 05:32 PM (zZu0s)

181 Montechristo.

Posted by: Boss Moss at March 01, 2026 05:32 PM (UFwgc)

182 Croque Monsieur isn't worth the trouble.

Posted by: San Franpsycho at March 01, 2026 05:31 PM (RIvkX)

You're an animal.

Posted by: CharlieBrown'sDildo at March 01, 2026 05:33 PM (n9ltV)

183 Poached with pellets.
Layered with lead.
Aerated with ammo.
Braised with buckshot.

Posted by: LASue at March 01, 2026 05:33 PM (lCppi)

184 I was faced with the quandary. I have two chicken thighs, skin on and with bone.

Fried and then oven baked to complete the cooking?

Or Polynesian. Skillet browned and then braised with onions, carrots, bell pepper, garlic in chicken stock with, of course, curry powder and sugar. Then at the end, remove the chicken, etc., reduce the sauce and add crushed pineapple.

My mom used to make a Polynesian chicken. It is a happy memory. But, she didn't use enough curry to make it spicy.

I perfected the recipe several years ago. I don't have curry as often as I used to, but this is the best use of it.

Posted by: no one of any consequence at March 01, 2026 05:33 PM (qFwJc)

185 Having tried almost every kind of steak, from cheap dogfood crap to the most expensive of the expensive, I’ll say the best cut is prime American wagyu. It ain’t cheap — $25-35 a pound — but if you cook it right, it will be as good as any $200 steak in a steakhouse.
Posted by: Elric the Blade at March 01, 2026 05:17 PM (qohbc)

Never had wagyu, at least not as a steak. Little has had wagyu burgers that he swears by. For me, prime is the pinnacle. I'm currently enjoying a nicely marbled choice Tbone that is in a sinful relationship with the sauteed mushrooms. Flora and Stone Cabernet is officiating this marriage so salvation is at hand, and I'll be celebrating with a Punch Gordo afterwards...

Posted by: Joe Kidd at March 01, 2026 05:33 PM (nbLIj)

186 Good god, that french toast is an abomination. Nasty.

French toast; bread, egg wash, maybe a little cinnamon, syrup or fruit.

Anything else is evil. But I'm not french.

Posted by: Rev. Wishbone at March 01, 2026 05:33 PM (gVUi7)

187 Posted by: LASue at March 01, 2026 05:33 PM (lCppi)

Sauteed with sabots!

Posted by: CharlieBrown'sDildo at March 01, 2026 05:33 PM (n9ltV)

188 >>How come military operations are always called something like Epic Fury and never Excited Puppy?

Don't they make patches w/the name?

Posted by: Lizzy at March 01, 2026 05:33 PM (tj6OY)

189 The Marines guarding the consulate in Karachi did their jobs.
10+ rioters killed.

Back to food!
Posted by: CharlieBrown'sDildo
----
Peppered with bullets!
Posted by: "Perfessor" Squirrel

Blood sausage!
Posted by: Dash my lace wigs! at March 01, 2026 05:31 PM (h7ZuX)
=====

Communications between the consulate and DC must have been spicy.

Posted by: mrp at March 01, 2026 05:34 PM (rj6Yv)

190 I was gifted a jar of plum preserves and used it as a condiment for a ham, pear and smoked havarti grilled sammich. Was it ever good !

Posted by: Ben Had at March 01, 2026 05:34 PM (+nEug)

191 Yummy Yummy Yummy I Got Love in my Tummy!
as 2000# bombs carpet the enemy's HQ boom boom boom shock waves synched to "Yummy"
Posted by: Itinerant Alley Butcher at March 01, 2026 05:31 PM (/lPRQ)

Oh, fuck you, buddy.

https://youtu.be/VECljlG--gE?si=1JT-
mXkgKAoqKLyx

This gives Bonnie Tyler a run for her money in the gay song races.

Posted by: Aetius451AD work phone at March 01, 2026 05:34 PM (zZu0s)

192 Am grilling Bubba Burgers over charcoal.

Posted by: Quarter Twenty at March 01, 2026 05:34 PM (2Ez/1)

193 I have another one I picket up... Banza(?) That I haven't tried yet. Made from chickpeas.

Posted by: Aetius451AD work phone at March 01, 2026 05:16 PM (zZu0s)
====

Banza is good but my local Safeway stopped carrying it.

Posted by: San Franpsycho at March 01, 2026 05:34 PM (RIvkX)

194 190 I was gifted a jar of plum preserves and used it as a condiment for a ham, pear and smoked havarti grilled sammich. Was it ever good !
Posted by: Ben Had at March 01, 2026 05:34 PM (+nEug)

Plum preserves are surprisingly excellent!

Posted by: Nova Local at March 01, 2026 05:35 PM (tOcjL)

195 I like the fact that french toast can be described both as "pain perdu"--i.e., lost bread because it is stale or "pain trouve"--found bread, because something stale finds a new use!

Posted by: Wenda at March 01, 2026 05:35 PM (JUZZb)

196 The Marines guarding the consulate in Karachi did their jobs.
10+ rioters killed.

Back to food!
Posted by: CharlieBrown'sDildo

I won't say those are rookie numbers, but....

Posted by: Joe Kidd at March 01, 2026 05:36 PM (nbLIj)

197 How come military operations are always called something like Epic Fury and never Excited Puppy?

Don't they make patches w/the name?
Posted by: Lizzy at March 01, 2026 05:33 PM (tj6OY)

Okay, if they don't want Excited Puppy, how about Affectionate Cheerleader. What soldier wouldn't want that patch?

Posted by: I used to have a different nic at March 01, 2026 05:36 PM (ExV1e)

198 >>I was gifted a jar of plum preserves and used it as a condiment for a ham, pear and smoked havarti grilled sammich. Was it ever good !

Dang, that sounds delicious, Ben Had!!

Posted by: Lizzy at March 01, 2026 05:36 PM (tj6OY)

199 Garbanzo beans.

Posted by: mrp at March 01, 2026 05:36 PM (rj6Yv)

200 Lizzy, I have a cake recipe from my husband's great aunt.
She gave it to me because she loved my husband, and I am not blond (like his mother, who she could have cheerfully murdered).
I always brought it to family Christmas eve, for a dish from my FIL's side, since my MIL's traditional foods dominated.
My husband was very territorial about that cake, because Aunt Babe only ever gave it to me, and my daughter (named after Babe--my husband loved her too!) is also proprietary--it is to be HERS (original recipe card tucked into a letter from Aunt B.)
One Christmas, my niece's new husband was eating a piece, and came over to me and said, with his mouth full, not looking me in the eye (a stretch for him, granted, even though I'm not tall) and said "You HAVE to give this to Amanda!"
All I could think was "I just gave it to everybody, you durn pipsqueak."
I love Mandy, but she's not getting that recipe just to feed to him.
My daughter can share it if she wants.

Posted by: barbarausa at March 01, 2026 05:36 PM (enw9G)

201 Consumed some delish sticky buns yesterday, 20 seconds in the microwave with butter on top. divine they were; from the Swiss pastry bakery in Fort Worth on Vickery.

Posted by: kingsman at March 01, 2026 05:36 PM (ehY6c)

202 So in answer to a question in the previous thread, the UK will act against Iran by...permitting US to launch attacks from some of their bases in some circumstances. (DDayCobra found a video announcement from Starmer on X).

Posted by: Methos at March 01, 2026 05:37 PM (vSvIl)

203 I won't say those are rookie numbers, but....
Posted by: Joe Kidd at March 01, 2026 05:36 PM (nbLIj)
==

It's the thought that counts.

Posted by: mrp at March 01, 2026 05:37 PM (rj6Yv)

204 I won't say those are rookie numbers, but....

Posted by: Joe Kidd at March 01, 2026 05:36 PM (nbLIj)

I saw a count as high as 21.

It makes me very happy that they are allowed to do their jobs.

Posted by: CharlieBrown'sDildo at March 01, 2026 05:38 PM (n9ltV)

205 If there were only 10 of them and the rest of the populace ran away, what were they supposed to do? Repel then counterattack?

Posted by: Aetius451AD work phone at March 01, 2026 05:39 PM (zZu0s)

206 Lizzy, a fig / walnut chutney is great with ham and Swiss or havarti.

Posted by: Ben Had at March 01, 2026 05:39 PM (+nEug)

207 You're an animal.
Posted by: CharlieBrown'sDildo at March 01, 2026 05:33 PM (n9ltV)
====

He's ok.

Posted by: The Elephant Man at March 01, 2026 05:39 PM (RIvkX)

208 So in answer to a question in the previous thread, the UK will act against Iran by...permitting US to launch attacks from some of their bases in some circumstances. (DDayCobra found a video announcement from Starmer on X).
Posted by: Methos at March 01, 2026 05:37 PM (vSvIl)

Apparently, Iran fired a missile at Cyprus and the UK has some military thing there. Starmer has sworn that he won't engage with ghey sex with Ukrainians until the world is safe. Or Tuesday, whichever comes first.

Posted by: I used to have a different nic at March 01, 2026 05:39 PM (ExV1e)

209 Maybe they ran out of Crayons.

Posted by: Boss Moss at March 01, 2026 05:39 PM (UFwgc)

210 It makes me very happy that they are allowed to do their jobs.
Posted by: CharlieBrown'sDildo at March 01, 2026 05:38 PM (n9ltV)
======

A pic of a Marine hosing off the gate area would be the cherry on top.

Posted by: mrp at March 01, 2026 05:40 PM (rj6Yv)

211 Croque Monsieur isn't worth the trouble.

Posted by: San Franpsycho at March 01, 2026 05:31 PM (RIvkX)

You're an animal.
Posted by: CharlieBrown'sDildo at March 01, 2026 05:33 PM (n9ltV)
——

Isn’t CM a simple sandwich as it is? Basically glorified ham and cheese with some dijon, toasted bread, and a side of hoity-toity arrogance, faint body odor, and an eagerness to chop heads off in the public square?

Posted by: Elric the Blade at March 01, 2026 05:41 PM (qohbc)

212 I wish CBD hadn't mentioned Sticky Toffee Pudding. It is haunting me.

Posted by: Ben Had at March 01, 2026 05:41 PM (+nEug)

213 >>. . .I love Mandy, but she's not getting that recipe just to feed to him.
My daughter can share it if she wants.

Given to you specifically, that's a treasure worth guarding!

I was once burned when I gave a treasured cookie recipe to a fiance's grandmother. Within a month she was baking them regularly and had the nerve to refer to them as her "grandma cookies."

Posted by: Lizzy at March 01, 2026 05:41 PM (tj6OY)

214 Basically glorified ham and cheese with some dijon, toasted bread, and a side of hoity-toity arrogance, faint body odor, and an eagerness to chop heads off in the public square?
Posted by: Elric the Blade at March 01, 2026 05:41 PM (qohbc)
====

Your father smells of elderberry!

Posted by: The Fwench at March 01, 2026 05:42 PM (RIvkX)

215 It's not often that I make "French Toast" but when I do it is more flan than toast.

Posted by: Itinerant Alley Butcher at March 01, 2026 05:42 PM (/lPRQ)

216 Isn’t CM a simple sandwich as it is? Basically glorified ham and cheese with some dijon, toasted bread, and a side of hoity-toity arrogance, faint body odor, and an eagerness to chop heads off in the public square?
Posted by: Elric the Blade at March 01, 2026 05:41 PM (qohbc)
===

You left out the stale cigarette smoke.

Posted by: mrp at March 01, 2026 05:42 PM (rj6Yv)

217 169 Heh, I have an old High School story I like to tell relating to sticky buns. In high school, you had a choice of wood shop or home economics. As, you'd expect, boys would take wood shop. Girls would take home ec. I was absent the day of choosing, and ended up the only male in the home ec class. My friends thought this was hilarious and threw the usual effeminate vernacularisms at me that only a typical teenager could get away with.

That was until they noticed that I was hanging out with their various girlfriends baking pies, cakes, and STICKY BUNS. All of which I got to take home with me...or store in my locker for a next day glorious breakfast.

Suckers!!!
Posted by: Orson at March 01, 2026 05:28 PM (dIske)

I loved my shop classes. But I also loved my home ec classes.

Posted by: Cow Demon at March 01, 2026 05:43 PM (hJH5n)

218 Mammaw solved the problem of anyone being able to replicate her recipes by never writing anything down. Woman did not even measure anything except by sight.

Posted by: Aetius451AD work phone at March 01, 2026 05:44 PM (zZu0s)

219 I wish CBD hadn't mentioned Sticky Toffee Pudding. It is haunting me.

Posted by: Ben Had at March 01, 2026 05:41 PM (+nEug)

I have a recipe for an excellent version, but the last time I was in London I had one that was perfection!

Posted by: CharlieBrown'sDildo at March 01, 2026 05:44 PM (n9ltV)

220 From that link of the Ayatolla getting toasted, side bar says

What’s happening
Trending in United States
Big Beaver

Posted by: Itinerant Alley Butcher at March 01, 2026 05:44 PM (/lPRQ)

221 The only thing better than stale cigarette smoke is fresh cigarette smoke.

Posted by: Aetius451AD work phone at March 01, 2026 05:45 PM (zZu0s)

222 I loved my shop classes. But I also loved my home ec classes.
Posted by: Cow Demon at March 01, 2026 05:43 PM (hJH5n)

I spent two years in Montana and, at the time, 8th graders did one semester of each. I made a reversible vest. And a skateboard.

Posted by: I used to have a different nic at March 01, 2026 05:45 PM (ExV1e)

223 Very much a treasure, and a damn fine cake.
Aunt Babe was very good to my husband, and to me because I was his wife.
She and my MIL couldn't stand each other, and it was hilarious to watch, because Aunt Babe won hands down, every time.

Posted by: barbarausa at March 01, 2026 05:45 PM (enw9G)

Processing 0.04, elapsed 0.0438 seconds.
15 queries taking 0.0126 seconds, 232 records returned.
Page size 131 kb.
Powered by Minx 0.8 beta.