Food Thread: You Say Dumplings, I say Kneidlach: Let's Call The Whole Thing Off!

I couldn't resist the photo! There is a joke somewhere about it being the major food groups of the Irish, but I would never stoop so low!

That is a full brisket from Wild Fork Foods, which is a frozen-food purveyor with a robust shipping business and also a bunch of stores across the country. I have been pleased with some of their stuff, although it is obvious how they manage costs...their butchers are not the most impressive trimmers in the industry. But that brisket is sold as trimmed, and they do a good enough job at an excellent price, so all I have to do is trim a bit more fat, and it's off to the races, or into the roasting pan for a quick sear.

Well, actually it takes a fair amount of time, because it's a big piece of meat!

What? No! I am not smoking it, because braised (or roasted) brisket is one of the foods of MY people! Passover starts in a few days, and I have a bunch of people for the Seder. While I would have preferred another main course, I was informed that brisket was on the menu this year. No, I have no free will when it comes to these things...why do you ask?

Come to think of it, smoked brisket would be good! There are Jews in Texas...well, do you make traditional or Texan-style for Passover? It's tradition, not religious law, so I could make collard greens and smoked brisket and a big pot of beans, and nobody could complain.... much.

The only thing that is non-negotiable is Matzoh-Ball Soup. For two reasons. First, that's what my mother made, and second, mine is spectacular! And yes, I use duck fat instead of vegetable oil. Of course my mother once made Matzoh-Ball Soup with bacon bits inside, so you can probably guess that I didn't grow up in a Kosher home!

By the way, if you really want to show off, call them "kneidlach," because that's the Yiddish word!

******

I try not to fall into the foodie conceit that the hipper, rarer, and more expensive the ingredients are, the better the end result. Plain old black pepper is good! But damnit! MY MiL gave me some Cambodian black pepper a few years ago and I was infuriated to discover that it was fantastic! Now, it could be because it was fresh (she bought it there), but I have a sneaking suspicion that it is simply better quality than the stuff I buy. And this is a new batch she just gave me, so I will be busily grinding and tasting to see what's what!

******

For whatever reason I decided a week or so ago that pizza is low-carb. So I made some dough from a standard NY style pizza recipe. And while the pizza itself was tasty, I think the dough recipe was designed for ease of handling rather than for taste. But that is a problem with lots of bread recipes...handling high-hydration dough can be a challenge!

I'll dig up a better recipe in a month or so and see what happens.

******

Oh boypic.twitter.com/6fclhtG1FO
— Defiant L’s (@DefiantLs) March 23, 2026

That's disgusting on so many levels, that I am suspicious. It's either AI, or somebody is trying to drive eyeballs to their site. It's horrible, but maybe it's like a crash on the highway....

******
I hate this sort of crap. It is conspicuous consumption of the worst kind, akin to the Potlatch ceremonies of the Northwest Indians. NYC steakhouse rolls out an ultra-decadent hot cocoa cocktail loaded with booze -- for a whopping $1K If you need to validate your social status by pissing away $1,000 on something this stupid, just give me the cash and I will stand next to you for 30 minutes or so and tell you how impressive you are.
******

The Dijon mustard that I ate in France is simply better than the same brand that is exported to America. I find that maddening, but my one attempt at making mustard failed miserably, so I either have to find a local source for French domestic Dijon, or fly there regularly to keep my larder stocked.

******
Well, the garlic is out in the sunshine, probably soon to be eaten by those vile rodents with bushy tails and a penchant for damaging my home. But if they survive the squirrel apocalypse, and actually grow into something edible, I will be in garlic heaven! 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 Food fight

Posted by: Skip at March 29, 2026 04:02 PM (Ia/+0)

2 That "easy kids dinner" video reminds me of the meals prepared by Epic Meal Time...with less bacon.

Posted by: "Perfessor" Squirrel at March 29, 2026 04:04 PM (ESVrU)

3 (chunks an onion at Skip for no reason.)

Posted by: Don in SoCo at March 29, 2026 04:04 PM (UajcV)

4 I would keep telling myself pizza is low carb if I cared too

Posted by: Skip at March 29, 2026 04:04 PM (Ia/+0)

5 Have chicken thighs to fry soon, mayve some bbq sauce on them

Posted by: Skip at March 29, 2026 04:05 PM (Ia/+0)

6 There is a joke somewhere about it being the major food groups of the Irish, but I would never stoop so low!

It's missing the potatoes, anyway.

Posted by: o'mikeski at March 29, 2026 04:06 PM (VHUov)

7 Those disgusting Youtube videos are to drive clicks and responses, b/c people will either watch fascinated at the horribleness or feel compelled to comment about how awful the food is. My kid tells me it's a very successful financial operation most social media influencers have stumbled upon...

If you haven't seen the "dessert" videos, you haven't hit the bottom of the barrel yet, but those are just artificial sugar on artificial sugar on artificial sugar into the kost disgusting semi-firm forms...

Posted by: Nova Local at March 29, 2026 04:06 PM (tOcjL)

8 I guess my tastes are not adequately refined. I taste the expensive stuff and the cheap stuff and the both taste like shoe polish to me...Cognac seems a little better, but still. Whew!

Posted by: Don in SoCo at March 29, 2026 04:07 PM (UajcV)

9 If you need to validate your social status by pissing away $1,000 on something this stupid, just give me the cash and I will stand next to you for 30 minutes or so and tell you how impressive you are.

How does one say "remember, you are the shiznizzle" in Latin?

Posted by: some Roman slave at March 29, 2026 04:09 PM (VHUov)

10 In the process of roasting zucchini, japanese eggplant, and onion...all will get food processed with skins on (save the onion) and part will go into my zaba ghanouj (why yes, this is bastardized baba ghanouj b/c I add zucchini, so it's like zoodles...gotta add the z) for dinner tomorrow and part will go into my Trader Joe's marinara sauce with a pound of cooked ground beef and a pint of fresh tomatoes (and some extra seasoning - I did preseason the veg) and red wine for tonight's pasta dish.

With tonight's roasted veg Bolognese pasta (see, it's all in the naming), we're also having raspberry/strawberry/pineapple salad.

Posted by: Nova Local at March 29, 2026 04:10 PM (tOcjL)

11 *gives a stern look to Skip and Don*

Now you kids behave!

Posted by: I am the Shadout Mapes, the Housekeeper at March 29, 2026 04:11 PM (WkL+O)

12 I see the brisket and the Guinness but no cabbage. You're slacking off if you want to be an honorary Irish hooligan.

Posted by: Rev. Wishbone at March 29, 2026 04:11 PM (Fbc0I)

13 That's disgusting on so many levels, that I am suspicious. It's either AI, or somebody is trying to drive eyeballs to their site. It's horrible, but maybe it's like a crash on the highway....

Child abuse comes in many forms.

Posted by: Yuck! at March 29, 2026 04:11 PM (WfE1w)

14 Have chicken thighs to fry soon, mayve some bbq sauce on them

Posted by: Skip at March 29, 2026 04:05 PM (Ia/+0)

Fried thighs are great! They don't dry out like breast meat.

Posted by: CharlieBrown'sDildo at March 29, 2026 04:12 PM (n9ltV)

15 Explanation of the colors of the Irish flag: The green represents Catholics, the orange represents Protestants, the white represents peace, and the blue represents sobriety.

Posted by: Fritzy at March 29, 2026 04:13 PM (2GIh1)

16 Whole family is sick here, so lots of chicken nuggets and pot pies from the store. Doesn't taste like home cooking, but you can live on it.

Posted by: Don in SoCo at March 29, 2026 04:13 PM (UajcV)

17 You're slacking off if you want to be an honorary Irish hooligan.

Posted by: Rev. Wishbone at March 29, 2026 04:11 PM (Fbc0I)

I had a group of friends when I was younger and single who were all hard-drinking Irish hooligans. It was fun! And bad for my liver.

Posted by: CharlieBrown'sDildo at March 29, 2026 04:13 PM (n9ltV)

18 Doesn't taste like home cooking, but you can live on it.

Posted by: Don in SoCo at March 29, 2026 04:13 PM (UajcV)

Yup. It's fuel...nothing more.

Posted by: CharlieBrown'sDildo at March 29, 2026 04:14 PM (n9ltV)

19 Don I call it Fast food at home

Posted by: Skip at March 29, 2026 04:16 PM (Ia/+0)

20 I'm grilling bacon cheddar Bubba Burgers.
Over charcoal.

Posted by: Quarter Twenty at March 29, 2026 04:16 PM (2Ez/1)

21 I am working up a recipe for home made flour tortillas. They are thicker than the commercial ones, and a bit tenderer, but on the positive side they are also cheaper.

Flour, water, shortening, salt, baking powder, and hot water. It makes a soft dough that you let sit for a bit and then roll out and fry on a griddle.

My wife came in and gave me a hug while I was working them up and then she went out in the yard to chase the neighbors' chickens back to the proper yard and I noticed she had a large floury hand print in the middle of her back from the hug.
I thought, "my wife has joined the Uruk Hai"

Posted by: Kindltot at March 29, 2026 04:17 PM (rbvCR)

22 Mmmmm. Meat.

Posted by: Aetius451AD work phone at March 29, 2026 04:17 PM (zZu0s)

23 Fried thighs are great! They don't dry out like breast meat.
Posted by: CharlieBrown'sDildo at March 29, 2026 04:12 PM

Fry chicken legs like true Slav!

https://www.youtube.com/watch?v=J5CUf5Q8mlg

Posted by: RedMindBlueState at March 29, 2026 04:17 PM (Wnv9h)

24 It's fuel...nothing more.
Yup.
About to get really motivated and make potato soup (yeah, definitely a mick by ancestry). Good for sore throats.

Posted by: Don in SoCo at March 29, 2026 04:17 PM (UajcV)

25 I'm grilling bacon cheddar Bubba Burgers.
Over charcoal.
Posted by: Quarter Twenty at March 29, 2026 04:16 PM (2Ez/1)

Dont forget to put the cheese on first.

Posted by: Aetius451AD work phone at March 29, 2026 04:17 PM (zZu0s)

26 24 It's fuel...nothing more.
Yup.
About to get really motivated and make potato soup (yeah, definitely a mick by ancestry). Good for sore throats.
Posted by: Don in SoCo at March 29, 2026 04:17 PM (UajcV)

Potato is great for a sick person...good choice!

Posted by: Nova Local at March 29, 2026 04:19 PM (tOcjL)

27 CBD, why duck fat rather than chicken schmaltz?

Posted by: Mastiff at March 29, 2026 04:19 PM (qd6sQ)

28 When I worked with hot sauce, I had a quick meal prep. Used domino's mild wing sauce, soaked a frozen chicken strip in it. Then bake as normal. Came out juicy and really flavorful (good sauce, not too much heat but good cayenne flavor. Lots of butter.)

Came out really well for what it was.

Posted by: Aetius451AD work phone at March 29, 2026 04:20 PM (zZu0s)

29 You must be rich. I saw a$200+ brisket yesterday, got some chicken & laughed all the way home.

Posted by: Bob at March 29, 2026 04:20 PM (hWhmF)

30 Fast food at home
_-_
Yep. Being off-grid, we don't have a microwave( uses too much power), so it is often just as easy to cook real food as reheat something, but we are all a little lethargic.

Posted by: Don in SoCo at March 29, 2026 04:20 PM (UajcV)

31 that kid food vid is an obscene waste of money/food.

I can guarandamntee you, when kids are at the age where they ONLY eat nuggets and fries, they also wig out if anything touches anything else.

maybe a for-clicks, but no kid I've ever met in the nugget stage would touch that with the schoolyard bully's lips.

Posted by: barbarausa at March 29, 2026 04:21 PM (enw9G)

32 PS - You know that kid food video was engagement only b/c they wouldn't even eat it. The best engagement farmers at least fake the bite on camera and spit it out afterwards off camera. When they can't even bring themselves to do that, you know they know it's horrific and done to be horrific...

Posted by: Nova Local at March 29, 2026 04:21 PM (tOcjL)

33 Re: video

CBD's gustatory equivalent to a fat fuck on an ottoman.

Posted by: Aetius451AD work phone at March 29, 2026 04:23 PM (zZu0s)

34 That easy kid's dinner reminds me of something my favorite UT00ber @tanaradoublechocolate with her "Everyone's So Creative!" channel would post with her series of horrific recipe videos.

Posted by: Additional Blond Agent, STEM Guy at March 29, 2026 04:24 PM (/HDaX)

35 We always figured this meal's pickiness determines next meal's cook. They get at least much more diplomatic about it and better cooking skills.

Posted by: Don in SoCo at March 29, 2026 04:24 PM (UajcV)

36 Willowed, of course, but I want to thank all of you below for your tips and concern about my on-going move...

Posted by: San Franpsycho at March 29, 2026 03:55 PM (RIvkX)

Posted by: barbarausa at March 29, 2026 04:00 PM (enw9G)

Posted by: I am the Shadout Mapes, the Housekeeper who is NOT a packrat, well, maybe a little at March 29, 2026 04:05 PM (WkL+O)

Posted by: PaleRider at March 29, 2026 04:03 PM (+89TD)

Posted by: Quarter Twenty at March 29, 2026 04:00 PM (2Ez/1)

Posted by: SSBN 656 (G) at March 29, 2026 04:24 PM (dmDsy)

37 I could see people making that. I'm curious how fat her kids are or maybe she has a dozen.

My friend saw an Instagram video where they made a mashed potato volcano. Basically they poured gravy into one part and it flowed through the potatoes. It was pretty cool.

I did pick up Easter chocolate from the dollar store. I was in the mood. I bunny was about $2 Canadian and the eggs were $3 but they were actually pretty good.

But I'd also eat that monstrosity so...

Posted by: Stateless - Day 10 of 14 or so - extreme dog care at March 29, 2026 04:25 PM (Sco7b)

38
Well, actually it takes a fair amount of time, because it's a big piece of meat!

The Paolo, he understands....

Posted by: The Paolo at March 29, 2026 04:26 PM (y9nCu)

39 Dessert engagement farmers usually smash up a store bought bakery cake, add ACRES of food coloring (of every color), swirl it all in, add entire containers of cool whip and prepared pudding b/c who doesn't do that, drizzle chocolate syrup and caramel syrup all over, put on an entire container of sprinkles "for decoration" and call it a new trifle cake.

If you ask yourself who could actually not go into a diabetic coma upon eating one bite, well...

Posted by: Nova Local at March 29, 2026 04:27 PM (tOcjL)

40 "Everyone's So Creative!" channel would post with her series of horrific recipe videos.
Posted by: Additional Blond Agent, STEM Guy at March 29, 2026 04:24 PM (/HDaX

It actually does look like something Ryan Kinel has described making. A bit scaled up. Just as disgusting.

Posted by: Aetius451AD work phone at March 29, 2026 04:27 PM (zZu0s)

41 There was one of those candy prep videos that at least looked interesting. Various flavors of chocolate chips blended with nuts (walnuts, iirc.) It actually looked like it might be good.

Posted by: Aetius451AD work phone at March 29, 2026 04:29 PM (zZu0s)

42 you're welcome, SSBN.
Best to you <3

Posted by: barbarausa at March 29, 2026 04:31 PM (enw9G)

43 SSBN, the Marie Kondo stuff helped me a lot.

Posted by: Quarter Twenty at March 29, 2026 04:33 PM (2Ez/1)

44 42 you're welcome, SSBN.
Best to you
Posted by: barbarausa at March 29, 2026 04:31 PM (enw9G)

*smiley face emoji*

Posted by: SSBN 656 (G) at March 29, 2026 04:33 PM (dmDsy)

45 I think the video is clickbait, but I also see what's in grocery carts in my area, and it wouldn't surprise me to see something like that on some of my neighbors' tables.

Except that McDonald's doesn't take EBT, as far as I know.

Or do they? I really don't know.

Posted by: Dash my lace wigs! at March 29, 2026 04:34 PM (h7ZuX)

46 Kindltot, next time try lard when you make your tortillas. Faaaaaaaabbbbbbulous.

Posted by: bluebell at March 29, 2026 04:36 PM (afFes)

47 Earlier this week I decided to have lunch at a local Greek restaurant in town.

It finally hit me why their fries are so good--they're cooked pommes frites style. Delicious.

Posted by: "Perfessor" Squirrel at March 29, 2026 04:36 PM (ESVrU)

48 We have used Tellicherry peppercorns for years, always fresh cracked at the table and stove. They are wonderfully flavorful and aromatic. Anyone tried the Cambodian peppercorns CBD mentioned in the post and how the two types compare?

BTW, The Spice House offers both types. The Cambodian is a lot more expensive. And The Spice house sells the BEST pepper mill ever. Not cheap at 45 bucks but ours have lasted for years.

Posted by: JTB at March 29, 2026 04:37 PM (yTvNw)

49 Tonight is Moussaka. Tuesday night we will go out for pizza. Mrs. F. and the kitchen will be a wreck. Enjoy your seder brisket CBD. A Joyous Passover to all!

Posted by: San Franpsycho at March 29, 2026 04:37 PM (RIvkX)

50 lard when you make your tortillas.
Bluebell knows...also in yer biscuits

Posted by: Don in SoCo at March 29, 2026 04:37 PM (UajcV)

51
All the fast food places take EBT.

Posted by: Semi-Literate Thug at March 29, 2026 04:37 PM (biznJ)

52 43 SSBN, the Marie Kondo stuff helped me a lot.
Posted by: Quarter Twenty at March 29, 2026 04:33 PM (2Ez/1)

I just went to her site... and I was kind of scared for some reason. Probably totally irrational, it seems like she has good advice to offer, but still... Weird, right?

Posted by: SSBN 656 (G) at March 29, 2026 04:38 PM (dmDsy)

53 So, for actual cooking, yesterday was spent disassembling a leg of lamb and sous viding the component parts with garlic and rosemary. Into the freezer and waiting for Easter to finish it on the grill.

Posted by: RedMindBlueState at March 29, 2026 04:38 PM (Wnv9h)

54 lard when you make your tortillas.
Bluebell knows...also in yer biscuits
Posted by: Don in SoCo at March 29, 2026 04:37 PM (UajcV)
----------

Amen, amen.

Posted by: bluebell at March 29, 2026 04:38 PM (afFes)

55 My grandmother made some of the greatest dumpling ever.

Chicken gravy dumplings, duck dumplings, goose dumplings, cherry dumplings.

I should have paid more attention while assisting her in the kitchen.

Posted by: Rev. Wishbone at March 29, 2026 04:38 PM (Fbc0I)

56 Kindltot, next time try lard when you make your tortillas. Faaaaaaaabbbbbbulous.
Posted by: bluebell at March 29, 2026 04:36 PM (afFes)

I use lard, I just never admit it because I don't like to argue over whether lard is or is not good.
I mostly use Crisco nowadays to get pine tar off my hands.

the whole hand made tortillas is an odd problem, I have had issues with it for a long time.

Posted by: Kindltot at March 29, 2026 04:39 PM (rbvCR)

57 Moving house after 20 years is not easy

Posted by: San Franpsycho at March 29, 2026 04:39 PM (RIvkX)

58 57 Moving house after 20 years is not easy
Posted by: San Franpsycho at March 29, 2026 04:39 PM (RIvkX)

Plus, I was only 9 years old when I bought it, so yeah... it's tough on a few levels.

Posted by: SSBN 656 (G) at March 29, 2026 04:41 PM (dmDsy)

59 My daughter wanted to eat at a Georgian (the country) restaurant in DC for her birthday last night. It was...let's just say there's a reason Georgian food isn't in every strip mall.

Posted by: Archimedes at March 29, 2026 04:41 PM (Riz8t)

60 Moving house after 20 years is not easy
_-_
The thing that always wrecked me about that is the memories associated with every dumb thing I own, junk or gem.

Posted by: Don in SoCo at March 29, 2026 04:42 PM (UajcV)

61 It finally hit me why their fries are so good--they're cooked pommes frites style. Delicious.
Posted by: "Perfessor" Squirrel at March 29, 2026 04:36 PM (ESVrU)

There's a really good Greek gyro place near my Mom's house--their fries are perfection! And they have felafel gyros, which I love, and there are three different sizes, which I also love. I like the lady-sized small one, but of course!

Posted by: Dash my lace wigs! at March 29, 2026 04:43 PM (h7ZuX)

62 I just went to her site... and I was kind of scared for some reason. Probably totally irrational, it seems like she has good advice to offer, but still... Weird, right?
Posted by: SSBN 656 (G) at March 29, 2026 04:38 PM (dmDsy)
---------

I haven't seen her site, but I read her book years ago. The idea is sound, but I just can't imagine literally talking to my stuff. I also can't imagine putting every book I own in one place at the same time. Homeschooling for five kids for 22 years plus two parents who like to read means a lot of books.

The other idea to check out (if no one else mentioned it) is Swedish death cleaning. Not as morbid as it sounds, lol!

Posted by: bluebell at March 29, 2026 04:43 PM (afFes)

63 That Guinness case in the top pic, would that be the cans with the rattle in them?

The simple pizza looks just great.

The macaroni and fries not so much.

Local family-owned Chinese restaurant is closing next week after many years. Last week we dined there with Daughter and SiL. Place was packed like I never remember seeing it; guess posting a going out of business sign can be good for business. The food was good and I wondered why we had quit going a long time ago. Then the snarky owner woman started ragging on me about not having been there, and I remembered.😏 Guess her two sons, about the same age as our sons, grew up to be a lawyer and an architect instead of taking on the family biz. Life's like that. Too bad. Wonder if she'll move back to Taiwan. Probably not.

MiladyJo will be going there again this afternoon with a friend. Promises to bring me home some egg rolls.

Posted by: mindful webworker - connysuer at March 29, 2026 04:44 PM (jrd4M)

64 San Fran, it is eggplant tonight (and the next few days) at my house too! But mine will be parm casserole.

Dash, my grandgirl is just coming out of nugget and fries stage, but throughout there was a rule that any meal of that also had fresh vegs and fruit, and a small helping of fries.

She must also at least try new things, and if she honestly eats (swallows!) a small helping without histrionics, and still doesn't like it, well, she gave it a try.

She's also discovered some things she actually likes by having that rule, like broccoli and zucchini.

She is tall and lean, but she is very active, too.

Posted by: barbarausa at March 29, 2026 04:44 PM (enw9G)

65 60 Moving house after 20 years is not easy
_-_
The thing that always wrecked me about that is the memories associated with every dumb thing I own, junk or gem.
Posted by: Don in SoCo at March 29, 2026 04:42 PM (UajcV)

That's exactly right... I come up with "logical" reason to keep something...but it isn't really logic, is it?

Posted by: SSBN 656 (G) at March 29, 2026 04:45 PM (dmDsy)

66 I don't get the big deal with those Wild Fork stores. The one that I visited while still in California was less-than-impressive in terms of selection and price. I see we have a few here in Florida, and I have to ask, "why?". The frozen seafood that they advertise can be purchased fresh from several places within a short drive. Ditto the meat. Kudos to them for finding a demographic that really enjoys defrosting as an essential part of food prep...

Posted by: Joe Kidd at March 29, 2026 04:46 PM (nbLIj)

67 Kindltot, I used to make homemade tortillas from a recipe I picked out on Allrecipes years ago and I guess I had beginners luck. I know you said you let the dough rest - are you dividing into little balls first? That's what my recipe says to do, then cover and let sit for 30 minutes. I never had a problem rolling them out but of course they were never perfectly round either. They tasted great though. Fried in a dry cast iron pan.

Posted by: bluebell at March 29, 2026 04:47 PM (afFes)

68 51
All the fast food places take EBT.
Posted by: Semi-Literate Thug at March 29, 2026 04:37 PM (biznJ)

This should surprise me, but it doesn't.

Posted by: Dash my lace wigs! at March 29, 2026 04:48 PM (h7ZuX)

69 I haven't seen her site, but I read her book years ago. The idea is sound, but I just can't imagine literally talking to my stuff. I also can't imagine putting every book I own in one place at the same time. Homeschooling for five kids for 22 years plus two parents who like to read means a lot of books.

The other idea to check out (if no one else mentioned it) is Swedish death cleaning. Not as morbid as it sounds, lol!
Posted by: bluebell at March 29, 2026 04:43 PM (afFes)

When I had to redo my floors, it was a good time to get the spouse to part with books (and to get rid of all my little kid homeschool books). Nothing like either carrying them all down to the basement and back up, or selling them at the used book store (and donating the unwanted ones).

Posted by: Nova Local at March 29, 2026 04:48 PM (tOcjL)

70 Bluebell,
Where do you get your leaf lard for the biscuits?

Posted by: JTB at March 29, 2026 04:51 PM (yTvNw)

71 That Guinness case in the top pic, would that be the cans with the rattle in them?

Posted by: mindful webworker - connysuer at March 29, 2026 04:44 PM (jrd4M)

Yes! And I think it works well. Not as good as a tap, but far, far better than the vile bottles!

Posted by: CharlieBrown'sDildo at March 29, 2026 04:52 PM (n9ltV)

72 >>That's disgusting on so many levels, that I am suspicious. It's either AI, or somebody is trying to drive eyeballs to their site. It's horrible, but maybe it's like a crash on the highway....

Hey-O!! Someone call me for some Kwanzaa cake goodness? Pour me another drink while I gather the ingredients from my panty -- er, pantry. . .

Posted by: Lizzy at March 29, 2026 04:52 PM (Suwql)

73 JTB, I used to be able to get pure lard (no preservatives) in the refrigerated section of Giant or Safeway once in a while but it has been years.

Posted by: bluebell at March 29, 2026 04:52 PM (afFes)

74 My problems with the tortilla recipe was that I was not letting the lumps sit to loosen up the gluten before pressing them. I wisely got rid of the tortilla press.
My other problem was my preconception that "all dough has to be as stiff as standard bread dough" which is not wise. It makes "thin hard tack"

The last batch I did turned out well, I used boiling water instead of cool water for mixing, and that rolled out great. I got the idea for that from my hot water pie crust recipe, which was merely easier to use than tasty.

Posted by: Kindltot at March 29, 2026 04:53 PM (rbvCR)

75 >>The other idea to check out (if no one else mentioned it) is Swedish death cleaning. Not as morbid as it sounds, lol!

Sounds like it might be hard to Finnish?

Posted by: Lizzy at March 29, 2026 04:53 PM (Suwql)

76 JTB, I buy my leaf lard from Fatworks.

Posted by: Ben Had at March 29, 2026 04:54 PM (+nEug)

77 I don't get the big deal with those Wild Fork stores. The one that I visited while still in California was less-than-impressive in terms of selection and price.

Posted by: Joe Kidd at March 29, 2026 04:46 PM (nbLIj)

That's fair. Their fish looks like typical frozen fish, so i don't bother, especially since I live near the Atlantic and have a superb fish store just a few minutes away.

But they have a few things that I like...brisket, untrimmed pork ribs, and Berkshire pork that sometimes looks great.

Posted by: CharlieBrown'sDildo at March 29, 2026 04:54 PM (n9ltV)

78 Norway you made that joke. I can't believe it.

Posted by: Kindltot at March 29, 2026 04:55 PM (rbvCR)

79 77 I don't get the big deal with those Wild Fork stores. The one that I visited while still in California was less-than-impressive in terms of selection and price.

Posted by: Joe Kidd at March 29, 2026 04:46 PM (nbLIj)

I saw the name and kept thinking they were trying to be Whole Foods, but not...

Posted by: Nova Local at March 29, 2026 04:56 PM (tOcjL)

80 I reliable old Irish dame I know insists that corned beef is not eaten in Ireland while Shepherd's Pie is.

Posted by: no one of any consequence at March 29, 2026 04:56 PM (qFwJc)

81 Yeah, Marie is a little unusual for our American culture. The "spark joy" thing means basically: how do I feel about this item.

I was able to get rid of all my big stuff via an online estate sale. I did not make money, but after I figured out how much it cost me vs how much I got rid of w/o lifting a finger, it was worth every penny.

Posted by: Quarter Twenty at March 29, 2026 04:57 PM (2Ez/1)

82 For a while, my wife was buying pork fat and rendering it. I think she was getting it from a local butcher..._maybe_ fewer impurities, anyway.

Posted by: Don in SoCo at March 29, 2026 04:58 PM (UajcV)

83 Sometimes I don't realize just how good I have it. I have a Butcher extrordinaire within driving distance that, not only, trims a brisket for you. They'll do it right in front of you and have a pleasant conversation with you while you wait.

Additionally, most of their meats come from their own family owned grazing farms surrounding the store and throughout the area. That means excellent (and I do mean EXCELLENT) prices well below the average cost. Not to mention that if you're a hunter and bag a buck...take it in and they'll dress and process into 20 different items. Same with fish and fowl. Gem of a butcher, not to mention old family friends.

Posted by: Orson at March 29, 2026 04:59 PM (dIske)

84 I was able to get rid of all my big stuff via an online estate sale. I did not make money, but after I figured out how much it cost me vs how much I got rid of w/o lifting a finger, it was worth every penny.
Posted by: Quarter Twenty at March 29, 2026 04:57 PM (2Ez/1)

Interesting, thanks!

I'm gonna look into that.

Posted by: SSBN 656 (G) at March 29, 2026 04:59 PM (dmDsy)

85 Oh, yeah, our big food news for the month is a whole cow.

Despite my ancestors' raising cattle, twists of life kept me from learning anything about ranching. (All hat and no cattle Oklahoman.) We did (after years of trying) acquire this old ranch that my great-grandfather ~~swindled~~ bought from the Injuns. We've always rented the pasture out to my late father's foreman; that great man and his wife we lost this year. Their daughter and her husband took over and do the cowboying. This year we acquired from them a whole cow. Their kids run a butcher shop, so we had it carved up to order. Our daughter and SiL bought a new freezer, which is now packed solid, with overflow going to our freezer. Beef prices be danged, we're set for a while.

Hope I don't get the tick-carried virus that makes one allergic to red meat!!!!

Posted by: mindful webworker - Black Angus like granddaddy used to raise at March 29, 2026 04:59 PM (jrd4M)

86 >>>That Guinness case in the top pic, would that be the cans with the rattle in them?

Posted by: mindful webworker - connysuer at March 29, 2026 04:44 PM (jrd4M)

Yes! And I think it works well. Not as good as a tap, but far, far better than the vile bottles!

Posted by: CharlieBrown'sDildo

>It does work out well. Especially if you live in a one horse town where they have no Guinness on tap. I would probably have to drive 30 mile for a Guinness.

Posted by: Rev. Wishbone at March 29, 2026 04:59 PM (Fbc0I)

87 >>Norway you made that joke. I can't believe it.

That I'd Dane to pun?
Totes believable!

Posted by: Lizzy at March 29, 2026 05:00 PM (Suwql)

88 Wallymart sells lard.
https://tinyurl.com/3unbzhjv

Posted by: Quarter Twenty at March 29, 2026 05:00 PM (2Ez/1)

89 Orson , you are so fortunate. Processing time around here is a year.

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

90 That Guinness case in the top pic, would that be the cans with the rattle in them?
Posted by: mindful webworker - connysuer

Yes! And I think it works well. Not as good as a tap, but far, far better than the vile bottles!
Posted by: CharlieBrown'sDildo

Agreed!

Left Hand stout comes in bottles that instruct you to turn them completely upside-down to pour. It comes out kind of nitro-y, but still not nearly as good as the Guinness rattle can.

Posted by: mikeski at March 29, 2026 05:01 PM (VHUov)

91 I don't think I've ever had Cambodian pepper corns. I usually get the organic, non-GMO amazon ones from Vietnam. They're excellent.

Posted by: jix at March 29, 2026 05:03 PM (y687V)

92 89 Orson , you are so fortunate. Processing time around here is a year.
Posted by: Ben Had at March 29, 2026 05:01 PM (+nEug)

________________________________

You're down in Texas, yes? My brother lives down there and I periodically send him items from this butcher that are banned from manufacturing down there. I found it odd, but stuff like ring baloney and certain PA Dutch processed meats can't be made in Texas. My butcher make quite a few scheckles from previous PA residents that now live in Texas.

Posted by: Orson at March 29, 2026 05:04 PM (dIske)

93 I buy the Armour Lard at Wallyworld too.

Must-have for great refried beans.

Posted by: no one of any consequence at March 29, 2026 05:04 PM (qFwJc)

94 bluebell and Ben Had,
Thanks for the lard info.

I've been using the Kent Rollins 2 ingredient biscuit recipe: White Lily flour and heavy cream. Simple and it works. Time to try a more traditional recipe and compare the two styles.

Posted by: JTB at March 29, 2026 05:05 PM (yTvNw)

95 "...certain PA Dutch processed meats..."

Sweet Lebanon bologna!

Posted by: Quarter Twenty at March 29, 2026 05:06 PM (2Ez/1)

96 The seasonal taco place is open so we’re going there for dinner. In fact, all the seasonals are open now. We had the wood oven pizzia Friday and next weekend it the Korean place.

Posted by: Accomack at March 29, 2026 05:06 PM (GbONR)

97 >>> 89 Orson , you are so fortunate. Processing time around here is a year.
Posted by: Ben Had at March 29, 2026 05:01 PM (+nEug)

For beef, or anything? I have a couple places with much shorter lead times near me...

Posted by: Helena Handbasket at March 29, 2026 05:07 PM (ULPxl)

98 >>"...certain PA Dutch processed meats..."

SCRAPPLE!
My mom grew up in Philly and loooooves that stuff!

Posted by: Lizzy at March 29, 2026 05:07 PM (Suwql)

99 Posted by: Orson at March 29, 2026 05:04 PM (dIske)

I am in the Philly area (and over the river from Trenton) fairly frequently. Care to share the name of this butcher if he is anywhere near?

Posted by: CharlieBrown'sDildo at March 29, 2026 05:07 PM (n9ltV)

100 80 I reliable old Irish dame I know insists that corned beef is not eaten in Ireland while Shepherd's Pie is.
Posted by: no one of any consequence at March 29, 2026 04:56 PM (qFwJc)

That is true.

Posted by: Nova Local at March 29, 2026 05:08 PM (tOcjL)

101 Time to try a more traditional recipe and compare the two styles.

Posted by: JTB at March 29, 2026 05:05 PM (yTvNw)

Homesick Texan's recipe is excellent.

Posted by: CharlieBrown'sDildo at March 29, 2026 05:09 PM (n9ltV)

102 Helena Handbasket, beef. I want to feed out a jersey steer but that kind of wait time on processing will be tricky.

Posted by: Ben Had at March 29, 2026 05:09 PM (+nEug)

103 I want to feed out a jersey steer but that kind of wait time on processing will be tricky.

Posted by: Ben Had at March 29, 2026 05:09 PM (+nEug)

Pete Bog will do it for you.

Posted by: CharlieBrown'sDildo at March 29, 2026 05:10 PM (n9ltV)

104 There is a joke somewhere about it being the major food groups of the Irish, but I would never stoop so low!
----
It's missing the potatoes, anyway.
Posted by: o'mikeski
++
Get rid of the beef.
Add one potato.

Posted by: Itinerant Alley Butcher at March 29, 2026 05:11 PM (/lPRQ)

105 I am in the Philly area (and over the river from Trenton) fairly frequently. Care to share the name of this butcher if he is anywhere near?
Posted by: CharlieBrown'sDildo at March 29, 2026 05:07 PM (n9ltV)
__________________________

Dietrich Meats (Krumsville, PA)
https://tinyurl.com/4ehh354j

Posted by: Orson at March 29, 2026 05:11 PM (dIske)

106 CBD, I don't onow if has the the facility for a 90 day corn finish.

Posted by: Ben Had at March 29, 2026 05:12 PM (+nEug)

107 Posted by: Orson at March 29, 2026 04:59 PM (dIske)

There's a small chain of Amish grocery stores that has become my go to source for Sunday steak. Picked up two nicely marbled Tbones that I grilled for myself and Little yesterday. Sometimes Sunday arrives a day early here at Casa Sin Problemas.

Their seafood selection is equally impressive. Fresh trout, tuna, and even monkfish. I do consider myself fortunate to have a reliable local source of meat and seafood..

Posted by: Joe Kidd at March 29, 2026 05:14 PM (nbLIj)

108 Sweet Lebanon bologna!
Posted by: Quarter Twenty at March 29, 2026 05:06 PM (2Ez/1)

Sorry, man, but I tried that and it was fucking gross!

Posted by: Denny Crane - B O L O G N A! at March 29, 2026 05:19 PM (dmDsy)

109 Posted by: Joe Kidd at March 29, 2026 05:14 PM (nbLIj)
_____________________

I don't doubt it. The area I live in still has roadside stands for great sweet corn, tomatos, peaches, cherries etc. in the summer time. Most are Mennonite...but some Amish.

The best thing is that they pick in the morning and sell in the afternoon, so they are right off the stalk, branch or vine. Good stuff. Great people to chat with, as well. Most will talk your ear off and give you great gardening tips in the process.

Posted by: Orson at March 29, 2026 05:20 PM (dIske)

110 Wait, is it actually sweet bologna?

I believe bologna is best when pickled.

Posted by: Aetius451AD work phone at March 29, 2026 05:23 PM (zZu0s)

111 Bologna is best when smoked.

Posted by: Ben Had at March 29, 2026 05:23 PM (+nEug)

112 Despite my complete lack of culinary skills I find myself drawn to cooking videos on YouTube. I have a question for you many gifted cooks.
Why are pie pre-baked sometimes but not other times?

Posted by: Northernlurker , Maple Syrup MAGA at March 29, 2026 05:25 PM (pT5+M)

113 112 Despite my complete lack of culinary skills I find myself drawn to cooking videos on YouTube. I have a question for you many gifted cooks.
Why are pie pre-baked sometimes but not other times?
Posted by: Northernlurker , Maple Syrup MAGA at March 29, 2026 05:25 PM (pT5+M)

Usually, it's to ensure it will be finished when the filling is finished, and that the crust will retain a crisp texture (some pie fillings can sog out a raw crust)...

Posted by: Nova Local at March 29, 2026 05:27 PM (tOcjL)

114 Depends on the cooking time of the filling, I think. The longer the time, the less need to pre-bake the crust.

Posted by: no one of any consequence at March 29, 2026 05:28 PM (qFwJc)

115 The Lebanon Bologna at Riehl's Reading Terminal Market is a National Heritage site.

Well, it should be.

Don't anyone go there, because I want it ALL when I go.

Posted by: goatexchange at March 29, 2026 05:28 PM (hyS0X)

116 You people wouldn't believe what my dad does with Lebanon bologna

Posted by: Skip at March 29, 2026 05:28 PM (Ia/+0)

117 you blind bake a crust when the innards of the pie are touchy about heat and time. For example if they will turn to hardening goo if you bake it long enough to bake the crust.
Some merengues and cheesecakes can't take heat either and will crack or burn.

if you are assembling a pie, because the crust is important for display, then you can also blind bake, and put in the hot fillings and cap it, maybe with some extra gravy to fill the cap up to the top.
By the way, some pot pies call for just that treatment since the fillings will slump a bit

Posted by: Kindltot at March 29, 2026 05:31 PM (rbvCR)

118 Speaking of food.
Okay, which one of you morons were visiting Europe lately and pulled this heist?

https://tinyurl.com/324y6rk2

Posted by: thatcrazyjerseyguy at March 29, 2026 05:32 PM (5xuJ/)

119 Ziti and meatball parmigiana for dinner tonight, paired with a snooty scotch.

Posted by: Thomas Bender at March 29, 2026 05:33 PM (XV/Pl)

120 118 Speaking of food.
Okay, which one of you morons were visiting Europe lately and pulled this heist?

https://tinyurl.com/324y6rk2
Posted by: thatcrazyjerseyguy at March 29, 2026 05:32 PM (5xuJ/)

My oldest son's favorite candy bar is a KitKat bar...but I can confirm he's stayed on this side of the pond all year...

Posted by: Nova Local at March 29, 2026 05:35 PM (tOcjL)

121 111 Bologna is best when smoked.

Absolutely!

Posted by: Lindsey Graham at March 29, 2026 05:35 PM (abIsI)

122 Heh. Now I have that Weird Al song stuck in my head...again.

Posted by: Don in SoCo at March 29, 2026 05:36 PM (UajcV)

123 I knew I would get an answer here.

Posted by: Northernlurker , Maple Syrup MAGA at March 29, 2026 05:36 PM (pT5+M)

124 112 Despite my complete lack of culinary skills I find myself drawn to cooking videos on YouTube. I have a question for you many gifted cooks.
Why are pie pre-baked sometimes but not other times?
Posted by: Northernlurker , Maple Syrup MAGA at March 29, 2026 05:25 PM (pT5+M)

The filling determines whether or not to prebake the crust. A cream pie (think pudding) requires a prebaked crust. Most fruit pies (apple, cherry, blueberry) are fill-and-bake affairs, especially the double-crust variety...

Posted by: Joe Kidd at March 29, 2026 05:37 PM (nbLIj)

125 If you haven't had Lebanon bologna its not much different than ring bologna, but tjen would guess one is near the other

Posted by: Skip at March 29, 2026 05:37 PM (Ia/+0)

126 Bologna is best when smoked.
--------

Rolled into cigars? Chopped for pipes? Cigarettes?

Posted by: Mike Hammer, etc., etc. at March 29, 2026 05:44 PM (XeU6L)

127 Pork medallions and apple slices coated in ginger and nutmeg cooked in peachello served with a cranberry / walnut chutney garnish.

Posted by: Ben Had at March 29, 2026 05:46 PM (+nEug)

128 That ladies video put me in the mood for poutine. Which I rarely eat.

Her thing may have looked gross unless you thin of it as poutine with nuggets.

Maybe pizza. My town has a Dominos now!!

Posted by: Stateless - Day 10 of 14 or so - extreme dog care at March 29, 2026 05:47 PM (Sco7b)

129
Heh. Now I have that Weird Al song stuck in my head...again.
Posted by: Don in SoCo

Ooh, my little hungry one, hungry one
Open up a package of My Bologna
Ooh, I think the toast is done, the toast is done
Top it with a little of My Bologna
Never gonna stop, eat it up
Such a tasty snack, I always eat too much
And throw up, but I'll soon be back
For my my my yi yi woo!
M-M-M-My Bologna

Posted by: Bertram Cabot, Jr. at March 29, 2026 05:48 PM (Cqx++)

130 Mike Hammer, our best BBQ place has done a couple of 5lb smoked bolognas that we had as appetizers at the MoMe. Wasn't a smell left.

Posted by: Ben Had at March 29, 2026 05:49 PM (+nEug)

131 Pork medallions and apple slices coated in ginger and nutmeg cooked in peachello served with a cranberry / walnut chutney garnish.
Posted by: Ben Had at March 29, 2026 05:46 PM (+nEug)

(Reviews the wine list)

Let's go with the Riesling, shall we?

Posted by: Joe Kidd at March 29, 2026 05:50 PM (nbLIj)

132 Very disappointed in my Costco chicken yesterday. Not fully cooked.
Annoying.

Posted by: Diogenes at March 29, 2026 05:51 PM (2WIwB)

133 Posted by: Orson at March 29, 2026 05:11 PM (dIske)

Thank you!

Posted by: CharlieBrown'sDildo at March 29, 2026 05:52 PM (n9ltV)

134 But on the upside, got some golf in.
But missed meeting AOP.
Sigh.

Posted by: Diogenes at March 29, 2026 05:52 PM (2WIwB)

135 Joe Kidd, that works for me.

Cheers!

Posted by: Ben Had at March 29, 2026 05:53 PM (+nEug)

136 132 Very disappointed in my Costco chicken yesterday. Not fully cooked.
Annoying.
Posted by: Diogenes at March 29, 2026 05:51 PM (2WIwB)

I wonder how that happens? They do tons a day.
New person?

Posted by: Stateless - Day 10 of 14 or so - extreme dog care at March 29, 2026 05:53 PM (Sco7b)

137 Nothing fancy for dinner tonight. Beef and chicken fajitas. Simple and tasty, and aside from the tortillas, all fresh ingredients.

Posted by: Pug Mahon, Trumpy can do magic at March 29, 2026 05:54 PM (0aYVJ)

138 Stateless, I'm not saying I wouldn't eat that thing from the video (youngest of six, Catholic, Depression-era WW II vet parents. It is food.)
I'm saying it is a colossal waste to say that a KID would.
Teen boys, probably.
Kid?
no.

Posted by: barbarausa at March 29, 2026 05:54 PM (enw9G)

139 Joe Kidd, that works for me.

Cheers!
Posted by: Ben Had at March 29, 2026 05:53 PM (+nEug)

(Signals to the wine captain)

Two straws, garcon!

Posted by: Joe Kidd at March 29, 2026 05:55 PM (nbLIj)

140 I'm saying it is a colossal waste to say that a KID would.
Teen boys, probably.
Kid?
no.
Posted by: barbarausa at March 29, 2026 05:54 PM (enw9G)

You're probably right. On all counts.

Posted by: Stateless - Day 10 of 14 or so - extreme dog care at March 29, 2026 05:56 PM (Sco7b)

141 We had French Onion Soup last night. My wife's recipe. Tonight it'll be sliders. Something easy.

Posted by: Martini Farmer at March 29, 2026 05:56 PM (AkEZC)

142 That picture of fresh Animal Flesh is giving the Lefttards a major migraine headache.

They think you should only eat Leaves and Roach Burgers...

Posted by: Jackson K. at March 29, 2026 05:58 PM (38587)

143 Pulled out a box of Spanish Rice a Roni. Will add some ground beef for a simple meal. Nothing fancy tonight.

Posted by: Tuna at March 29, 2026 05:58 PM (lJ0H4)

144 I've been binge watching an English chef with a channel called Backyard Chef. He does heavy, old time English food with lots of meat, potatoes and butter, often baked into a pie. I find him amusing.
I've also been watching Italian chef Ana Sofia Fehn because she is comely to gaze upon.
Just thought I'd share.

Posted by: Northernlurker , Maple Syrup MAGA at March 29, 2026 06:00 PM (pT5+M)

145 Tuna, as long as it makes you happy that is all that counts.

Some days a peanut butter and blackberry jam sammich is a feast to me

Posted by: Ben Had at March 29, 2026 06:01 PM (+nEug)

146 Teen boys, probably.

Posted by: barbarausa at March 29, 2026 05:54 PM (enw9G)

Well, they will eat anything. And quickly.

Posted by: CharlieBrown'sDildo at March 29, 2026 06:02 PM (n9ltV)

147 >>>@105 I am in the Philly area (and over the river from Trenton) fairly frequently. Care to share the name of this butcher if he is anywhere near? Posted by: CharlieBrown'sDildo at March 29, 2026 05:07 PM (n9ltV)
====================
CBD ... Another business in the "over the river from Trenton" area is Ely's Farm in Newtown, PA ... It's probably best known for its deer processing and handcrafted cheeses ... At one point, Dwight Ely was the President of the American Association of Meat Processors.

Posted by: Kathy at March 29, 2026 06:04 PM (zuKcR)

148 Pulled out a box of Spanish Rice a Roni. Will add some ground beef for a simple meal. Nothing fancy tonight.

Posted by: Tuna at March 29, 2026 05:58 PM (lJ0H4)

One of my favorite simple foods is a pot of rice dumped into a roasting pan or skillet that has the juice and other detritus from roasting chicken.

That is grand eating.

Posted by: CharlieBrown'sDildo at March 29, 2026 06:04 PM (n9ltV)

149 143 Pulled out a box of Spanish Rice a Roni. Will add some ground beef for a simple meal. Nothing fancy tonight.
Posted by: Tuna at March 29, 2026 05:58 PM (lJ0H4)

Good food doesn't need to be fancy...
I've always favored the homey and rustic presentation here.

And as I've said many times, while Sandra Lee's show was the worst version of the concept ever done, the idea of Semi-Homemade is a very valuable one for many cooks. Finding those healthy cheats you can use (like my jarred marinara that I used as the base of my sauce to work from tonight) to get good food on the table within a reasonable time and with reasonable effort.

Posted by: Nova Local at March 29, 2026 06:04 PM (tOcjL)

150 Ben Had, that pork sounds tasty.

Posted by: RedMindBlueState at March 29, 2026 06:04 PM (Wnv9h)

151 Posted by: Kathy at March 29, 2026 06:04 PM (zuKcR)

Thanks! One of the brats lives in that area, so I will take a look!

Posted by: CharlieBrown'sDildo at March 29, 2026 06:05 PM (n9ltV)

152 RMBS, One pan cooking. The chutney takes a little pre-planning because the cranberries are soaked in sherry overnight.

Posted by: Ben Had at March 29, 2026 06:07 PM (+nEug)

153 145 Tuna, as long as it makes you happy that is all that counts.

Some days a peanut butter and blackberry jam sammich is a feast to me
Posted by: Ben Had at March 29, 2026 06:01 PM (+nEug)

I'm a sucker for a grilled PB (like grilled cheese, but without any of that pesky dairy) - in the fall, a grilled PB and apple butter sandwich is delightful for lunch...

Posted by: Nova Local at March 29, 2026 06:07 PM (tOcjL)

154 Day 3 of feeding the no wisdom teeth wonder. Italian wedding soup is on the docket. This should be the last day of softer foods, we will try regular stuff tomorrow and see what happens.

Posted by: Piper at March 29, 2026 06:08 PM (OoFl2)

155 I'll ramble some more. I live beside an Italian bakery that makes a great black olive bread. Mmmmm delicious.

Posted by: Northernlurker , Maple Syrup MAGA at March 29, 2026 06:08 PM (pT5+M)

156 Piper, a heavy cheesy polenta might work.

Posted by: Ben Had at March 29, 2026 06:09 PM (+nEug)

157 Okay, gonna clean up dinner. It was loved, but really, who doesn't love a good bowl of pasta, beef, veg, and sauce (and cheese for the able)...

Posted by: Nova Local at March 29, 2026 06:15 PM (tOcjL)

158 HEB has started carrying some speciality breads
Caramelized onion and gruyere
Fougasse green olive
Jalapeño monterrey jack cheese

I can't quit them

Posted by: Ben Had at March 29, 2026 06:22 PM (+nEug)

159 CBD, I have seen enough of your cooking articles to know you definitely don't keep a kosher table. And "seeing enough" probably means seeing just one of your cooking articles. I'm not Jewish, but I know bacon and other pork can't possibly be kosher.

Posted by: Ralph at March 29, 2026 06:22 PM (8WZD4)

160 And "seeing enough" probably means seeing just one of your cooking articles.

Posted by: Ralph at March 29, 2026 06:22 PM (8WZD4)

True...I write a fair amount about pork.

Keeping Kosher isn't that tough, but I was raised in a home in which we ate almost literally everything, so keeping Kosher now would be a big change.

Posted by: CharlieBrown'sDildo at March 29, 2026 06:25 PM (n9ltV)

161 Hang on. Ralph is going to.post his recipe for stormfront manifold hot dogs.

Posted by: Ben Had at March 29, 2026 06:26 PM (+nEug)

162 159 CBD, I have seen enough of your cooking articles to know you definitely don't keep a kosher table. And "seeing enough" probably means seeing just one of your cooking articles. I'm not Jewish, but I know bacon and other pork can't possibly be kosher.
Posted by: Ralph at March 29, 2026 06:22 PM (8WZD4)

Has CBD ever said he only ate kosher? I'm sorry, but I don't remember that..

Posted by: Denny Crane - Salami And Mayo On White Bread Is AWESOME!!! at March 29, 2026 06:26 PM (dmDsy)

163 Keeping Kosher isn't that tough, but I was raised in a home in which we ate almost literally everything, so keeping Kosher now would be a big change.
Posted by: CharlieBrown'sDildo at March 29, 2026 06:25 PM (n9ltV)

So, like ..."long pork" was on your table?

Posted by: Denny Crane - Cannibals Are People Too! at March 29, 2026 06:28 PM (dmDsy)

164 Has CBD ever said he only ate kosher? I'm sorry, but I don't remember that..

Posted by: Denny Crane - Salami And Mayo On White Bread Is AWESOME!!! at March 29, 2026 06:26 PM (dmDsy)

No. Ralph made the rookie mistake of reading the content.

Posted by: CharlieBrown'sDildo at March 29, 2026 06:30 PM (n9ltV)

165 No. Ralph made the rookie mistake of reading the content.
Posted by: CharlieBrown'sDildo at March 29, 2026 06:30 PM (n9ltV)
-----
These things have content?

Posted by: Weasel at March 29, 2026 06:31 PM (vt7xw)

166 These things have content?
Posted by: Weasel at March 29, 2026 06:31 PM (vt7xw)

Not that I've ever noticed.

Posted by: Aetius451AD work phone at March 29, 2026 06:34 PM (zZu0s)

167 My joy in life is greatly increased since I found babka

Posted by: Ben Had at March 29, 2026 06:34 PM (+nEug)

168 My joy in life is greatly increased since I found babka

Posted by: Ben Had at March 29, 2026 06:34 PM (+nEug)

It is mighty tasty!

Posted by: CharlieBrown'sDildo at March 29, 2026 06:37 PM (n9ltV)

169 My joy in life is greatly increased since I found babka
Posted by: Ben Had at March 29, 2026 06:34 PM (+nEug)

*looks it up*

So it's a danish?

Posted by: Aetius451AD work phone at March 29, 2026 06:38 PM (zZu0s)

170 168 My joy in life is greatly increased since I found babka
Posted by: Ben Had at March 29, 2026 06:34 PM (+nEug)

A bread can do that?? AWESOME!!!!

Posted by: Denny Crane - I'm Adding Bread To My Balcony Table at March 29, 2026 06:38 PM (dmDsy)

171 CBD, any other treasures out there I have been missing?

Posted by: Ben Had at March 29, 2026 06:38 PM (+nEug)

172 Screw it. Soup and a can of beans will do today.

I still have 15 pounds of red beets to take care of. They'll keep a bit longer.

Posted by: Stateless - Day 10 of 14 or so - extreme dog care at March 29, 2026 06:39 PM (Sco7b)

173 That kids dinner video is borderline child abuse if fed to actual kids.
On the plus side at least she remembered to take the plastic off the "cheese" slices.

Posted by: vmom deport deport deport at March 29, 2026 06:40 PM (tcsrY)

174 CBD, all my men have been serious starchaholics.
My son thought he'd died and gone to heaven when we showed him peirogies.
Potato, INSIDE noodle!

Posted by: barbarausa at March 29, 2026 06:41 PM (enw9G)

175 Stateless, borscht

Posted by: Ben Had at March 29, 2026 06:41 PM (+nEug)

176 My daughter wanted to eat at a Georgian (the country) restaurant in DC for her birthday last night. It was...let's just say there's a reason Georgian food isn't in every strip mall.
Posted by: Archimedes at March 29, 2026 04:41 PM (Riz8t)
====

My favorite restaurant to eat in Moscow was Georgian.

Posted by: San Franpsycho at March 29, 2026 06:44 PM (RIvkX)

177 CBD, thank you for the food thread. One of my most treasured memories is spending time in a kitchen with you.

Posted by: Ben Had at March 29, 2026 06:45 PM (+nEug)

178 When I was a kid there was a kosher Chinese place called Moshe Peking. They served seitan as "mock chicken"

Posted by: San Franpsycho at March 29, 2026 06:46 PM (RIvkX)

179 CBD does your family always have brisket for Seder?

Posted by: vmom deport deport deport at March 29, 2026 06:49 PM (tcsrY)

180 Trump shoolds sents Presdent Obonk two ends Trumps war with Iran place.

They be trusts Presdent Obama noor then that lyre Trump.

Posted by: Mary Cloggistein from Brattleboro, Vt at March 29, 2026 06:50 PM (5YXU8)

181 I buy spices from the mom & pop Indian grocery nearby. Cheap and you can get a lot at a time.

Posted by: vmom deport deport deport at March 29, 2026 06:52 PM (tcsrY)

182 175 Stateless, borscht
Posted by: Ben Had at March 29, 2026 06:41 PM (+nEug)175 Stateless, borscht

Posted by: Ben Had at March 29, 2026 06:41 PM (+nEug)

I'm going to look it up.
Thank you.

Posted by: Stateless - Day 10 of 14 or so - extreme dog care at March 29, 2026 06:52 PM (Sco7b)

183 I love me some Mary Cloggenstein.

Posted by: Cicero (@cicero43) at March 29, 2026 06:55 PM (JkO4W)

184 Smoking brisket is the Way.

Posted by: Duncanthrax at March 29, 2026 06:56 PM (0sNs1)

185
We bought a half cow, grass fed, from a family who had a farm a few miles out of town 30 years ago.

My wife and I loved it but it tasted funny to the kids.

Posted by: Auspex at March 29, 2026 06:57 PM (Y8DZL)

186 One thing we have been neglecting is trying Basque foods. Boise has a lot of Basque culture. Need to try it out.

In my defense, we are still pretty new here. There is a ton of stuff to do in Idaho.

Posted by: Pug Mahon, Trumpy can do magic at March 29, 2026 06:57 PM (0aYVJ)

187 Duncanthrax, not everyone has your talent.

Posted by: Ben Had at March 29, 2026 06:57 PM (+nEug)

188 CBD does your family always have brisket for Seder?

Posted by: vmom deport deport deport at March 29, 2026 06:49 PM (tcsrY)

Or tenderloin, or leg of lamb!

Posted by: CharlieBrown'sDildo at March 29, 2026 06:58 PM (n9ltV)

189 These things have content?
Posted by: Weasel at March 29, 2026 06:31 PM

For a given value of "content."

Posted by: RedMindBlueState at March 29, 2026 06:58 PM (Wnv9h)

190 My joy in life is greatly increased since I found babka
Posted by: Ben Had at March 29, 2026 06:34 PM

Was it under a cabbage leaf?

Posted by: Duncanthrax at March 29, 2026 06:58 PM (0sNs1)

191 My wife and I loved it but it tasted funny to the kids.

Posted by: Auspex at March 29, 2026 06:57 PM (Y8DZL)

Grass fed is different. I like both corn finished and grass fed, but I prefer corn finished.

Posted by: CharlieBrown'sDildo at March 29, 2026 06:59 PM (n9ltV)

192 98 >>"...certain PA Dutch processed meats..."

SCRAPPLE!
My mom grew up in Philly and loooooves that stuff!

I grew up in Berks County, and we had Lebanon Bologna, Scrapple, Pigs Feet Jelly, Polish Cabbage Rolls {Galumpkis} and Shoo-Fly-Pie (Molasses crumb cake layered with a gooey molasses bottom) .........

The good Ole Days.....

Posted by: Jackson K. at March 29, 2026 06:59 PM (38587)

193 Or tenderloin, or leg of lamb!
Posted by: CharlieBrown'sDildo at March 29, 2026 06:58 PM

Large quantities of lamb leg will be happening for Easter.

Posted by: RedMindBlueState at March 29, 2026 06:59 PM (Wnv9h)

194 Time for a cocktail!

Thanks for reading and commenting folks!

Posted by: CharlieBrown'sDildo at March 29, 2026 06:59 PM (n9ltV)

195 These things have content?
Posted by: Weasel at March 29, 2026 06:31 PM

More like a lack of focus on fundamentals.

Posted by: Duncanthrax at March 29, 2026 06:59 PM (0sNs1)

196 Potato, INSIDE noodle!
Posted by: barbarausa at March 29, 2026 06:41 PM (enw9G)

Yeah, that is pretty awesome. Then fried to a crisp in butter.

Posted by: Dash my lace wigs! at March 29, 2026 06:59 PM (h7ZuX)

197 Corn finish! 90 days in a small pen rivals any waygu

Posted by: Ben Had at March 29, 2026 07:00 PM (+nEug)

198 For a given value of "content."
Posted by: RedMindBlueState at March 29, 2026 06:58 PM

Can we assume a spherical content?

Posted by: Duncanthrax at March 29, 2026 07:00 PM (0sNs1)

199 Gub nood.

Posted by: RedMindBlueState at March 29, 2026 07:01 PM (Wnv9h)

200 Grass fed is different. I like both corn finished and grass fed, but I prefer corn finished.
Posted by: CharlieBrown'sDildo at March 29, 2026 06:59 PM (n9ltV)

Me too. If I want lean I'll get buffalo* or elk.

*and, no. I will not call those magnificent beasts bison. It's a faggy word that should never have become such a hot-button issue on the interwebs. Little brother and I argued about this for way too long.

Posted by: Pug Mahon, Trumpy can do magic at March 29, 2026 07:02 PM (0aYVJ)

201 K. I'll just clean up and turn off the lights and head upstairs.

Posted by: Pug Mahon, Trumpy can do magic at March 29, 2026 07:14 PM (0aYVJ)

Processing 0.03, elapsed 0.0387 seconds.
15 queries taking 0.0114 seconds, 210 records returned.
Page size 113 kb.
Powered by Minx 0.8 beta.