Food Thread: You Can't Drink All Day If You Don't Start In The Morning!

Why is it that we suspend all of our eating and drinking rules when in airports?

That's a glass of champagne and a Bloody Mary at 6:45AM.

While I will occasionally have a Bloody Mary, and I try to drink champagne as much as I can, I never combine the two...except when flying. And the crap food in airports, especially the jumped-up steamtable stuff in the airport lounges? Yeah...I'll eat that too, and have seconds!

If you look closely at the glass of champagne, or simply the blurred background, you will see what sane people drink at that hour...a cup of hot tea. But that seems so wrong to me, especially when the booze is free, and the champagne is good!

******
I wrote on Thursday about the the EU regulatory state that was designed to replace innovation and competition with regulation, and here it is in all its glory!

EU to ban Brazilian meat imports from September

An EU committee made up of experts from member states voted on Tuesday to ban imports of Brazilian meat starting 3 September due to the use of antimicrobials to stimulate animal growth.

Oh look! Experts! I'll bet they went to all the best schools!

I don't much care whether Brazil abuses the use of antibiotics to promote cattle growth. Is it a bad idea? Probably. But anything the EU does is by definition anti-competitive, so I am on Brazil's side.

Meat is very expensive in the EU. In my limited experience, it is at least double or triple what we pay here. But those experts don't want the peasants to be able to eat meat, so they limit imports and protect their own inefficient and expensive industry. That is functionally identical to the way the people were treated by the Church and by royalty...in the Middle Ages!

******

That's a whole bone-in pork loin that was so big it wouldn't fit on my half-sheet pan for a reverse sear! So I had to cut it into two chunks, which is fine...that means double the number of end pieces! That fed 11 people with a ton of leftovers. Granted, I had some tasty and filling sides, including my world-famous Cauliflower Gratin that I supercharged with some (a Lot) bacon. And crunchy Rosemary and Garlic roasted potatoes that were delicious, and got gobbled up before I could get a second helping.

It is possible, even in these post-Biden-inflation times, to feed a bunch of people tasty, wholesome food without breaking the bank. That pork roast was about 13 pounds, and while not on sale, it was reasonably priced for our area. All the other stuff was not particularly pricey, and If I don't count the booze (damn, they drank a lot!), it was probably less per person than my everyday meals!

And it was a rollicking good time to boot!

******
Vegetables? Yuck!

Except when cooked correctly, with flavor rather than some nebulous concept of healthful eating in mind.

I bought a head of broccoli, peeled the stem as much as I could, then sliced it into 1" steaks....whatever the hell a broccoli steak is. Then I microwaved them with a bit of water, just to soften them a bit. three minutes, covered.

The next step is going to disturb you healthful eating types, so...piss off. I brushed them with a liberal amount of melted butter, salted them, and grilled them on high heat until they got a bit toasty and charred.

They were great! Easy, delicious, and I didn't feel like I was being punished.

******

I love them, but I have had more than my share of woody, overcooked stalks, which is particularly galling because I cooked a fair number of them!

Part of that is the massively long supply chain for asparagus, which limits my access to really fresh stuff. The other is my fixation on roasting them in very high heat. It makes sense to me, but as Richard Feynman famously said:

It doesn't matter how beautiful your theory is, it doesn't matter how smart you are. If it doesn't agree with experiment, it's wrong.

And my theory was wrong. So I finally gave up on it and started roasting asparagus at 350 degrees, bathed in butter and with a pinch of salt, and cooked just until tender.

And what do you know! They taste great that way!

******
It sounds better in French: Champignons à la Savoyarde, but Creamy Mushrooms on Toast tastes just as good in English. He uses Morels, which are grand! And tough to find. And expensive. But any mushroom will do. Just don't use sour cream...heavy cream makes a better dish!
******

******
The garlic is doing well! I know all of you are worried, but it is tall and green and healthy! I even fertilized them! And if they survive the deer and 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 May 24, 2026 04:02 PM (Ia/+0)

2 Cauliflower pusher

Posted by: bluebell at May 24, 2026 04:03 PM (HqH5I)

3 Speaking of Bourbon, it might be Scotch time soon

Posted by: Skip at May 24, 2026 04:03 PM (Ia/+0)

4 Cheesesteak a bit later

Posted by: Skip at May 24, 2026 04:05 PM (Ia/+0)

5 "It is possible, even in these post-Biden-inflation times, to feed a bunch of people tasty, wholesome food without breaking the bank. That pork roast was about 13 pounds, and while not on sale, it was reasonably priced for our area. All the other stuff was not particularly pricey, and If I don't count the booze (damn, they drank a lot!), it was probably less per person than my everyday meals!"

It is possible...but not with anything beef. Pork is the cheapest meat to use if you want to have meat as the star.

Posted by: Nova Local at May 24, 2026 04:06 PM (tOcjL)

6 and the champagne is good!

Did you inquire if it was hand riddled?

The best champagne is hand riddled.

Posted by: Duncanthrax at May 24, 2026 04:12 PM (0sNs1)

7 Speaking of Bourbon, it might be Scotch time soon
Posted by: Skip at May 24, 2026 04:03 PM

Apparently you are a man who is willing to forego the 'e' in whiskey. Sad!

Posted by: Duncanthrax at May 24, 2026 04:13 PM (0sNs1)

8 This week, one of our dinners was the $28 challenge.

I took an old 2.8 pound beef chunk out of my freezer (I'd tell you what type, but the tag had worn off b/c of the 50% off sticker - it was $4.99/lb out the door - it had the thinnest beef cap and no real fat through the meat, if that helps someone identify).

I sliced it against the grain into thin, fajita like pieces (that took me 30 minutes of effort) and eventually pan-seared them rapidly in a little oil with salt, pepper, and garlic powder.

They became 10 dinner sandwich wraps, plus 3 leftover for the next day. $2 Aldi tortillas, $2 whole head green lettuce, $2.50 container Aldi's chimchurri, 50 cents worth of Amazon plum tomatoes, and $5 deli pickled onion container (the splurge). $12 for the toppings, about $14 for the beef...14 sandwiches (if you include the Aldi's white bread kids used after tortillas were gone). $26 all in, but even if beef was full price, it would be $40 for 14...not bad.

PS - This fed 8 people worth...5 one day and 3 the next. Yes, teen boys eat 2 wraps.

Posted by: Nova Local at May 24, 2026 04:13 PM (tOcjL)

9 And I can't type - 13, not 14, b/c I can add, but not hit the right button!

Posted by: Nova Local at May 24, 2026 04:14 PM (tOcjL)

10 Pork is the cheapest meat to use if you want to have meat as the star.
Posted by: Nova Local at May 24, 2026 04:06 PM

No one here is into beating the meat.

Posted by: Duncanthrax at May 24, 2026 04:14 PM (0sNs1)

11 Why is it that we suspend all of our eating and drinking rules when in airports?

No idea. I haven't flown since 2010.

Posted by: rickb223 at May 24, 2026 04:15 PM (2PamV)

12 At this moment I'm chowing down on a new way of cooking pinto beans (I'm sure someone else has done this before, but it's new to me).

I put a pot of beans to soak last night, as usual, but when I got up to cook them this morning I recalled that I had a leftover seasoned pork chop in the fridge.

Rather than going with the standard ham or bacon, I chopped up the chop (which sounds redundant) and tossed that in, bone and all.

When they were done I added some more salt and pepper to taste.

10/10. Will do this again.

Posted by: Rodrigo Borgia at May 24, 2026 04:15 PM (IG3/x)

13
And my theory was wrong. So I finally gave up on it and started roasting asparagus at 350 degrees, bathed in butter and with a pinch of salt, and cooked just until tender.
Posted by: CBD

Why not sous vide them until tender?

Posted by: AZ deplorable moron at May 24, 2026 04:16 PM (oyck1)

14 They need meat runners to smuggle beef into Europe.

Posted by: Bertram Cabot, Jr. at May 24, 2026 04:17 PM (Cqx++)

15 Pork is the cheapest meat to use if you want to have meat as the star.
Posted by: Nova Local

Have a 1/3 of a boneless loin that I have to figure out what to do with for tomorrow's dinner.

Posted by: rickb223 at May 24, 2026 04:17 PM (2PamV)

16 Roasting asparagus in pecan oil is my go to.

Posted by: Ben Had at May 24, 2026 04:18 PM (5P5DO)

17 15 Pork is the cheapest meat to use if you want to have meat as the star.
Posted by: Nova Local

Have a 1/3 of a boneless loin that I have to figure out what to do with for tomorrow's dinner.
Posted by: rickb223 at May 24, 2026 04:17 PM (2PamV)

I'm sick, so pork and apples in some way seems like comfort food that's doable to me...weather also sucks, so a dish for cold, wet weather seems nice...

Posted by: Nova Local at May 24, 2026 04:19 PM (tOcjL)

18 The last time I flew out of DFW, the bar was empty and had one of those red velvet ropes across the doorway. It was about 0600 when we got there. Granted that was about ten years ago though.

Posted by: Mister Scott (Formerly GWS) at May 24, 2026 04:19 PM (0N4FZ)

19 Watching Great Escape now
Cheers

Posted by: Skip at May 24, 2026 04:19 PM (Ia/+0)

20 10/10. Will do this again.
Posted by: Rodrigo Borgia at May 24, 2026 04:15 PM (IG3/x)

Sounds good to me!

Posted by: Dash my lace wigs! at May 24, 2026 04:20 PM (h7ZuX)

21 You Can't Drink All Day If You Don't Start In The Morning!

Words to live by.

Posted by: Pete Bog at May 24, 2026 04:20 PM (YZcg9)

22 Pork and (especially) chicken tend to have way faster price fluctuations (in both directions) than beef.

Chickens are ready in 2-6 months (depending on breed and purpose).

Pork is 5-7 months.

Beef is more like two years.

If the farmers have also sold off a lot of breeding stock, you could be looking at 3 years before a beef shortage starts to be alleviated.

Posted by: Rodrigo Borgia at May 24, 2026 04:21 PM (IG3/x)

23 I'm sick, so pork and apples in some way seems like comfort food that's doable to me...weather also sucks, so a dish for cold, wet weather seems nice...
Posted by: Nova Local

I'm thinking loin chops, apple sauce & maybe mashed potatoes.

Posted by: rickb223 at May 24, 2026 04:21 PM (2PamV)

24 The best champagne is hand riddled.
Posted by: Duncanthrax at May 24, 2026 04:12 PM (0sNs1)

Was a time when one could get hand riddled in Times Square for about $15. Probably $20 now to keep up with surrounding towns...

Posted by: Joe Kidd at May 24, 2026 04:21 PM (nbLIj)

25 Beef is more like two years.

If the farmers have also sold off a lot of breeding stock, you could be looking at 3 years before a beef shortage starts to be alleviated.

Posted by: Rodrigo Borgia

$84 & change for a brisket at the local high dollar grocery store. NFW.

Posted by: rickb223 at May 24, 2026 04:23 PM (2PamV)

26 Have a 1/3 of a boneless loin that I have to figure out what to do with for tomorrow's dinner.
Posted by: rickb223 at May 24, 2026 04:17 PM (2PamV)
===

One of my relations received a quantity of peaches and asked for suggestions. Mine was a pork loin with a peach chutney.

Posted by: mrp at May 24, 2026 04:23 PM (rj6Yv)

27 I have a nice Customer Service story to share:

A couple weeks ago I purchased some Turkey Hill Black Cherry Ice Cream (actually frozen dairy dessert using whole milk and not cream). Unfortunately, they likely had a mixing issue when it was manufactured, and I ended up with 1.44 quarts of vanilla with, maybe, 10 total pieces of black cherry.

I decided to inform them...with no expectations. So, I took about two minutes and filled out a feedback entry online. A week later I got a phone call from their CS department. A very nice woman proceeded to apologize, thank me for the feedback, and asked me where I usually purchased their product. With a hint of mirth she told me to watch my mail.

Thursday I received 5 coupons for five 1.44 quart containers of Turkey Hill ice cream of my choice from the local gocery story I frequent. THAT is customer service.

Posted by: Orson at May 24, 2026 04:23 PM (dIske)

28 Since I'm still sick (sense of smell - about gone), I'm not relying on my taste buds or energy for cooking, so it's trying Aldi's honey tempura chicken with garlic air fried green beans (could roast, but I'm air-frying the chicken, and only have one oven), blueberries/raspberries/red grapes and Italian bread to sop it up.

I won't give my opinion b/c yes, this was picked as more comfort food...seems I can taste sweet the best right now, so might as well try something that relies on it. But I also haven't had much appetite the last few days, and I will eat this...so thanks Aldi's for having the new product...

This virus on the east coast is NO Joke. I mean, the news this week should tell you, but if not, I am...

Posted by: Nova Local at May 24, 2026 04:23 PM (tOcjL)

29 I really don't like champagne, love red wines

Posted by: Skip at May 24, 2026 04:24 PM (Ia/+0)

30 23 I'm sick, so pork and apples in some way seems like comfort food that's doable to me...weather also sucks, so a dish for cold, wet weather seems nice...
Posted by: Nova Local

I'm thinking loin chops, apple sauce & maybe mashed potatoes.
Posted by: rickb223 at May 24, 2026 04:21 PM (2PamV)

Sounds very good!

Posted by: Nova Local at May 24, 2026 04:24 PM (tOcjL)

31
I'm starting to do a lot of caregiving for an elderly relative. Rule 1: We're not buying any more food! We're eating down the inventory. This pantry is ridiculous. Plus three fridges in the house! Made a ton of meat sauce yesterday. Today, probably some kind of banana cake. I only like to make one Thing a day.

Posted by: Blonde Morticia at May 24, 2026 04:25 PM (n7rxJ)

32 One of my relations received a quantity of peaches and asked for suggestions. Mine was a pork loin with a peach chutney.
Posted by: mrp

Doesn't sound bad at all. I've made pork loin with cherry jelly & one with raspberry jam.

Posted by: rickb223 at May 24, 2026 04:25 PM (2PamV)

33 We found AOP and his Canuk friend were fixing AOP's roof yesterday, I mixed up some BBQ sauce the Better half cooked wings. Wings and beer good, better with friends!

Posted by: AZ deplorable moron at May 24, 2026 04:25 PM (oyck1)

34
g'afternoon, 'rons

my latest culinary success was smoking a rack of pork ribs in the Weber kettle grill

nothing fancy, it was more of a "proof of concept" exercise: two pack of ribs from Sam's; salt, pepper, garlic & onion powders on the meat

did the "snake" method in the Weber and it worked great

three and a half hours in the box, sauced and wrapped in foil, 90 minutes wrapped, then finished for 30 minutes unwrapped

probably should have left it in to finish another twenty minutes or so, but we were STARVING

need to work on temperature control a bit, but was very pleased overall

tomorrow, my son is going to smoke the other rack...the pressure is on

Posted by: AltonJackson at May 24, 2026 04:26 PM (AMvSw)

35 DJT is increasing beef imports from south of the border and he's relaxing restrictions on wolf "management" stateside. Someone mentioned last week that beef cows were at a premium. I'm thinking beef prices will be coming down hard sooner than people think.

Posted by: mrp at May 24, 2026 04:26 PM (rj6Yv)

36 31
I'm starting to do a lot of caregiving for an elderly relative. Rule 1: We're not buying any more food! We're eating down the inventory. This pantry is ridiculous. Plus three fridges in the house! Made a ton of meat sauce yesterday. Today, probably some kind of banana cake. I only like to make one Thing a day.
Posted by: Blonde Morticia at May 24, 2026 04:25 PM (n7rxJ)

You may need to toss a lot, depending when you get to the back of shelves (speaking from experience)...

Posted by: Nova Local at May 24, 2026 04:27 PM (tOcjL)

37 My guess knowing where you bought it( obviously the retail seller has no issue in this( might track down its background of when, where it was made.

Posted by: Skip at May 24, 2026 04:27 PM (Ia/+0)

38 This virus on the east coast is NO Joke. I mean, the news this week should tell you, but if not, I am...

Posted by: Nova Local

Not good. Not good at all.

Posted by: rickb223 at May 24, 2026 04:27 PM (2PamV)

39 I have a patch of garden that does everything poorly, so I gave up and planted potatoes, which did poorly. So I planted garlic, which did poorly, and then I planted the "seeds" from the tops, and it did poorly, so I replanted all the garlic year old garlic and what I felt I could spare from the spindly harvest last year, and covered it with chips and leaves, and this year what survived is doing much better.
Next year I am going to go all in on planting horseradish instead.

Posted by: Kindltot at May 24, 2026 04:27 PM (rbvCR)

40 Oh, did some filets on the grill today,..AWESOME!

But to the point of the alcohol at the top of the post:
1) LOVE a Bloody Mary to kick off a travel day.
2) Military Sunday Brunch used to feature Bloody Mary's and Mimosas (so there's your Champagne).

-SLV

Posted by: Shy Lurking Voter at May 24, 2026 04:28 PM (7kJyR)

41 "Have a 1/3 of a boneless loin that I have to figure out what to do with for tomorrow's dinner."

Chile verde?

Posted by: Art Rondelet of Malmsey at May 24, 2026 04:28 PM (FEVMW)

42 If the farmers have also sold off a lot of breeding stock, you could be looking at 3 years before a beef shortage starts to be alleviated.

Posted by: Rodrigo Borgia at May 24, 2026 04:21 PM

Something odd is going on with beef. Walmart just increased the price on their 5 pound 80/20 ground chuck roll from $27 to almost $33 in the last two days. That is the third price increase in less than two months. It is $7.73 a pound if you buy it in the one pound packages. That is insane.

Posted by: Mister Scott (Formerly GWS) at May 24, 2026 04:29 PM (0N4FZ)

43 > EU to ban Brazilian meat imports from September
---------
Hmmm. I've been to some pretty good Brazilian steakhouses in my day.

Posted by: Martini Farmer at May 24, 2026 04:29 PM (jehhT)

44 I've told this story before but when I was a kid and worked in the borscht belt I would have breakfast in the staff room and the night auditor would come in and order prune juice. Then the busboy would come by and pour in a shot of vodka from a flask. He called it "Morning Thunder."

Posted by: San Franpsycho at May 24, 2026 04:30 PM (RIvkX)

45 I have chicken thighs in the fridge and about a half-cup of basil pesto (using unsalted pistachios). Thinking about the combo at the moment.

Posted by: mrp at May 24, 2026 04:31 PM (rj6Yv)

46 I learned how to make tender roasted asparagus in h.s. My g.f. loved it.

Posted by: San Franpsycho at May 24, 2026 04:31 PM (RIvkX)

47 Okay, I wasn't gonna review the Aldi's honey tempura chicken...but...there's way too much dang sauce. I'm looking at the chicken going into the oven and the sauce pouch, and it needs half, tops. Good thing I have 2 bags to make, b/c one sauce packet is going in my fridge as a future chicken stir fry sauce...

I have this trouble with Trader Joe's Orange chicken bags, too...heck, I have this problem if I buy pretty much any convenience protein item with a sauce. I guess it's a way to save costs and add weight.

Posted by: Nova Local at May 24, 2026 04:33 PM (tOcjL)

48
We grill asparagus weather permitting. If not we steam it and top it off with garlic butter.

Posted by: four seasons at May 24, 2026 04:33 PM (3ek7K)

49 Something odd is going on with beef. Walmart just increased the price on their 5 pound 80/20 ground chuck roll from $27 to almost $33 in the last two days. That is the third price increase in less than two months. It is $7.73 a pound if you buy it in the one pound packages. That is insane.
Posted by: Mister Scott (Formerly GWS) at May 24, 2026 04:29 PM (0N4FZ)
=====

Breeding stock build up instead slaughter?

Posted by: mrp at May 24, 2026 04:34 PM (rj6Yv)

50 Hmmm. I've been to some pretty good Brazilian steakhouses in my day.
Posted by: Martini Farmer

Someone might want to contact Brazil and let them know US shelves are open for EU blocked beef.

Posted by: AZ deplorable moron at May 24, 2026 04:34 PM (oyck1)

51 We went out to dinner last night, I had grouper topped with crab over risotto. It was amazing as it always is at the little local place we went. J ate all of his, and the 1/2 I didn’t eat. We also had crab claws. Tonight I am not feeling like making something huge, will probably just do sloppy joes and a few veggies as sides.

Posted by: Piper at May 24, 2026 04:34 PM (Wmg4n)

52 Something odd is going on with beef. Walmart just increased the price on their 5 pound 80/20 ground chuck roll from $27 to almost $33 in the last two days. That is the third price increase in less than two months. It is $7.73 a pound if you buy it in the one pound packages. That is insane.
Posted by: Mister Scott (Formerly GWS) at May 24, 2026 04:29 PM (0N4FZ)

Most of the beef we buy comes through 4 major companies, two of which are foreign owned, and are being investigated for price fixing, both on the consumer side, but also on the price they pay for cattle on the hoof from the ranchers.
Most ranchers and farmers are not self financed, and they will raise cattle on contract, which sucks when all the buyers offer the same price.

Posted by: Kindltot at May 24, 2026 04:35 PM (rbvCR)

53 38 This virus on the east coast is NO Joke. I mean, the news this week should tell you, but if not, I am...

Posted by: Nova Local

Not good. Not good at all.
Posted by: rickb223 at May 24, 2026 04:27 PM (2PamV)

I thought I didn't like the 35 pts above resting heart rate from earlier in the week that I put up with for 2 days (we were 50/50 on urgent care, but no temp, so stayed home), but I could smell and taste then. Now, it's just a congestion bomb that isn't letting up (I'm on day 7 now)...kids were not hit as hard, but my spouse, who brought this home, was, so it does seem to really affect 40s+...

Posted by: Nova Local at May 24, 2026 04:36 PM (tOcjL)

54 Love a stuffed fish. Retro vibe. Like the Galloping Gourmet.

Posted by: San Franpsycho at May 24, 2026 04:37 PM (RIvkX)

55 Jumbo shrimp tonight. I was craving it. Only bought it because I got my quarterly bonus. Freaking beef is outrageous.
Homegrown veggies are a delicacy. From seed to harvest is somewhat challenging at times but always worth the effort.
Good day to you all

Posted by: Billythesquid at May 24, 2026 04:37 PM (auDTc)

56 Something odd is going on with beef. Walmart just increased the price on their 5 pound 80/20 ground chuck roll from $27 to almost $33 in the last two days. That is the third price increase in less than two months. It is $7.73 a pound if you buy it in the one pound packages. That is insane.
Posted by: Mister Scott (Formerly GWS) at May 24, 2026 04:29 PM (0N4FZ)

Yes, I felt like it was a steal getting the Aldi's all beef smashburgers for $9.99 for 2lbs today. You can't buy anything beef any cheaper. I don't love smashburgers, but when kids want burgers this summer, better to have them than none...

Posted by: Nova Local at May 24, 2026 04:37 PM (tOcjL)

57 45 I have chicken thighs in the fridge and about a half-cup of basil pesto (using unsalted pistachios). Thinking about the combo at the moment.
Posted by: mrp at May 24, 2026 04:31 PM (rj6Yv)

That's a good combo - certain veg that love chicken also love pesto if you need a full meal idea and are avoiding pasta...

Posted by: Nova Local at May 24, 2026 04:38 PM (tOcjL)

58 38 This virus on the east coast is NO Joke. I mean, the news this week should tell you, but if not, I am...

Posted by: Nova Local

Not good. Not good at all.
Posted by: rickb223 at May 24, 2026 04:27

Great. I am flying to the east coast Thursday for my uncle’s funeral and my niece’s graduation party.

Posted by: Piper at May 24, 2026 04:39 PM (OoFl2)

59 I am making pork stew, pork is thin sliced and floured for frying, the rest is sauteed onions, carrots, yams and carrots. Black pepper, rosemary and bay leaves for spice.
I might do greens on the side.

Posted by: Kindltot at May 24, 2026 04:40 PM (rbvCR)

60 58 38 This virus on the east coast is NO Joke. I mean, the news this week should tell you, but if not, I am...

Posted by: Nova Local

Not good. Not good at all.
Posted by: rickb223 at May 24, 2026 04:27

Great. I am flying to the east coast Thursday for my uncle’s funeral and my niece’s graduation party.
Posted by: Piper at May 24, 2026 04:39 PM (OoFl2)

Avoid sniffling or coughing people. Don't believe allergies excuse. You'll be fine.

Posted by: Nova Local at May 24, 2026 04:41 PM (tOcjL)

61 I have a question for all the cocktail savant, gurus and aficionado. YouTube has directed me to a bartender who makes very attractive cocktails.
The thing that puzzles me is she adds two drops of saline to every cocktail, claiming it adds balance to the flavors. Sometimes she adds a drop of MSG.
Have any of you heard of this?

Posted by: Northernlurker , Maple Syrup MAGA at May 24, 2026 04:41 PM (wBzSI)

62 > Next year I am going to go all in on planting horseradish instead.
Posted by: Kindltot at May 24, 2026 04:27 PM (rbvCR)

For the love of God, plant it in a container.

Horseradish is nearly as invasive as bamboo.

Posted by: Rodrigo Borgia at May 24, 2026 04:41 PM (IG3/x)

63 "You Can't Drink All Day If You Don't Start In The Morning!"

Tell me about it.

Posted by: Old Lady Emhoff at May 24, 2026 04:41 PM (2Ez/1)

64 I found a small container of what turned out to be beef stew in the freezer. It was really good!

I'm working on clearing out the freezer. Spelunking turned up Trader Joe's kalua pork rolls and some Manchego bacon hors d'ouvers.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at May 24, 2026 04:42 PM (kpS4V)

65 Most ranchers and farmers are not self financed, and they will raise cattle on contract, which sucks when all the buyers offer the same price.
Posted by: Kindltot at May 24, 2026 04:35 PM (rbvCR)
=====

In NC, we have state meat and poultry inspectors who grade meat and poultry products and they also check wholesale processors for sanitation and handling within the state. Pretty much what the federal inspectors do, except that sales are limited to in-state retail.

Posted by: mrp at May 24, 2026 04:44 PM (rj6Yv)

66 Current beef prices make me glad that I don't care for beef. Pork is usually priced well, and on sale every two or three weeks at Kroger.

I did tuna casserole today, with some rotini I had in the cupboard, and made the cheese sauce from scratch. Poor people food suits me, apparently.

Posted by: Dash my lace wigs! at May 24, 2026 04:45 PM (h7ZuX)

67 The Chieftain
@Chieftain_armor
4h
These are whiskey bullets. They perform two functions.
1) It is how Texans cool their drink without ice melting and diluting said drink.
2) It gets you and your family a free tour of @DublinAirport baggage transfer and screening under armed airport police supervision when you have it in checked baggage [ . . . ]

https://tinyurl.com/393t48cn

Posted by: Kindltot at May 24, 2026 04:47 PM (rbvCR)

68 I put a pot of beans to soak last night, as usual, but when I got up to cook them this morning I recalled that I had a leftover seasoned pork chop in the fridge.

Rather than going with the standard ham or bacon, I chopped up the chop (which sounds redundant) and tossed that in, bone and all.

10/10. Will do this again.
Posted by: Rodrigo Borgia at May 24, 2026 04:15 PM (IG3/x)

Hi.

So...

I stopped soaking beans after reading Queen Ida's preparation a few decades back. Unless you have diagnosed GI issues, the loss of flavor and, to a greater degree, color, obviates the soaking step, which has the added burden of planning ahead and taking up fridge space.

Wash your beans. Cover with about 6 cups of water and add a diced onion. Do not salt the water. Bring to a boil, add olive oil or (better) bacon fat. Simmer for at least an hour, partially uncovered, adding water as needed to keep the beans covered. After one hour, add whatever meat you have on hand, stir well, and simmer for another hour, uncovered, adding water to achieve your desired thickness of the gravy. When the bean flattens against the slightest touch, it's done. Add salt and pepper to taste at that point...

Posted by: Joe Kidd at May 24, 2026 04:48 PM (nbLIj)

69 66 Current beef prices make me glad that I don't care for beef. Pork is usually priced well, and on sale every two or three weeks at Kroger.

I did tuna casserole today, with some rotini I had in the cupboard, and made the cheese sauce from scratch. Poor people food suits me, apparently.
Posted by: Dash my lace wigs! at May 24, 2026 04:45 PM (h7ZuX)

If I didn't need the iron, I'd be avoiding buying beef. As it is, if I see something beef on sale, and I think I can find some use for it (like the chunk above), I buy it and figure it out later in this price environment. Aka if it's $5 or under, it's bought - only exception is it must be 80 or better ground beef b/c with no gallbladder, I can't handle 73, no matter how I use it...

Posted by: Nova Local at May 24, 2026 04:49 PM (tOcjL)

70 Enjoying a couple of homemade bacon cheeseburgers right now.

Sometimes that just hits the spot.

Posted by: "Perfessor" Squirrel at May 24, 2026 04:50 PM (gnNyN)

71 Horseradish is nearly as invasive as bamboo.

Posted by: Rodrigo Borgia at May 24, 2026 04:41 PM (IG3/x)

If you till, yes it is very invasive because it comes up from root fragments. I am probably going to turn that section into lawn so I can mow it, or maybe put rhubarb there, either way I don't much care.

Posted by: Kindltot at May 24, 2026 04:50 PM (rbvCR)

72 45 I have chicken thighs in the fridge and about a half-cup of basil pesto (using unsalted pistachios). Thinking about the combo at the moment.
Posted by: mrp at May 24, 2026 04:31 PM (rj6Yv)

That's a good combo - certain veg that love chicken also love pesto if you need a full meal idea and are avoiding pasta...
Posted by: Nova Local at May 24, 2026 04:38 PM (tOcjL)
===

Yeah. The first half-cup of the pesto went with pasta and diced pancetta. Not bad, but I'm pasta-ed out at the moment

Posted by: mrp at May 24, 2026 04:50 PM (rj6Yv)

73 I'm starting to do a lot of caregiving for an elderly relative. Rule 1: We're not buying any more food! We're eating down the inventory. This pantry is ridiculous. Plus three fridges in the house! Made a ton of meat sauce yesterday. Today, probably some kind of banana cake. I only like to make one Thing a day.
Posted by: Blonde Morticia at May 24, 2026 04:25 PM (n7rxJ)
Elderly don't tend to get enough veggies. I used to make a dozen dinners for the MIL: three different dinners which each made four servings featuring a meat main, a veggie, and a small piece of pie, cookies, or cake for dessert. Would spend one afternoon a month making them up, froze them and stacked them in her freezer. The DH would then buy her ready-made salads and fruit to have in the house. Each frozen dinner was good for two meals for her. This worked well up until the point where she couldn't remember how to work a microwave due to advancing dementia.

Posted by: tankascribe at May 24, 2026 04:51 PM (NtoJk)

74
This virus on the east coast is NO Joke. I mean, the news this week should tell you, but if not, I am...
Posted by: Nova Local

What virus?

Posted by: Bertram Cabot, Jr. at May 24, 2026 04:53 PM (Cqx++)

75 74
This virus on the east coast is NO Joke. I mean, the news this week should tell you, but if not, I am...
Posted by: Nova Local

What virus?
Posted by: Bertram Cabot, Jr. at May 24, 2026 04:53 PM (Cqx++)

The sucky one...no name b/c it isn't a flu or Covid...it's just sucky...

Posted by: Nova Local at May 24, 2026 04:53 PM (tOcjL)

76 >>One of my relations received a quantity of peaches and asked for suggestions. Mine was a pork loin with a peach chutney.

Peach butter: https://tinyurl.com/9h37s8em
Peach clafoutis: https://tinyurl.com/m7kbwxh2

Posted by: Lizzy at May 24, 2026 04:53 PM (X8xt3)

77 Some states have ivermectin over the counter now. Here's something we are not told -- ivermectin works for a range of respiratory viruses, both as treatment and prophylactic. Not all, but it's impractical to identify exactly what bug a sick person has. We have found that ivermectin helps at least half the time and cuts the length of the sickness and the severity of the symptoms by about 2/3. Plus, it's safer than acetaminophen. I end up taking one dose about every two months during cold/flu season. It seems to keep me pretty well.

What works for us 100% of the time to prevent respiratory viruses is visiting a sauna 2-3 times per week. I'm talking a traditional sauna with the heater making the air temperature at least 185°, not those infrared saunas. But for some reason, saunas do not appear to be very popular in the mid-south. Heh.

Posted by: Emmie -- be strong and courageous! at May 24, 2026 04:54 PM (FMtrg)

78 But for some reason, saunas do not appear to be very popular in the mid-south. Heh.
Posted by: Emmie -- be strong and courageous! at May 24, 2026 04:54 PM (FMtrg)
==

We call our saunas "July".

Posted by: mrp at May 24, 2026 04:56 PM (rj6Yv)

79 I make peach jam. I used to make peach jam from the chewed up, browned and bruised peaches while I was canning peaches, but then I realized I liked peach jam much more than I liked canning peaches.

Posted by: Kindltot at May 24, 2026 04:56 PM (rbvCR)

80 > Unless you have diagnosed GI issues, the loss of flavor and, to a greater degree, color, obviates the soaking step, which has the added burden of planning ahead and taking up fridge space.

Nope. Not the same. I've tried all the various "quick" methods, but none of them come out as good as properly-soaked beans.

I'm not sure what you mean by "fridge space". I just put them in the pot and put it on the top of the fridge or a cabinet. There's no reason to refrigerate them while soaking.

Posted by: Rodrigo Borgia at May 24, 2026 04:59 PM (IG3/x)

81 One thing I do have to report on the spouse's Kashi Go experiment.

He tried the Honey Almond 10+10 flavor. It was wildly better than the 12+12 leaves and twigs, but still has not beaten the initial peanut butter 10+10. In fact peanut butter is still in the lead to such an extent that the spouse realized I didn't like it and took my open box to work before he took the unopened chocolate for trying. So, it's gonna eventually take a lot of chocolate to beat PB.

Posted by: Nova Local at May 24, 2026 05:00 PM (tOcjL)

82 I'm not sure what you mean by "fridge space". I just put them in the pot and put it on the top of the fridge or a cabinet. There's no reason to refrigerate them while soaking.

Posted by: Rodrigo Borgi

Hard to get a good fermentation going on in the fridge.

Posted by: Itinerant Alley Butcher at May 24, 2026 05:00 PM (/lPRQ)

83 Tousi going live on EweTube RE: Failed Iran Talks

Posted by: Itinerant Alley Butcher at May 24, 2026 05:00 PM (/lPRQ)

84 Asparagus: I cut off the woody bits then steam for 10ish minutes before roasting in butter and garlic. S&P to taste and maybe a dusting of grated parmesan and voila: my go to veg side for big groups.

Posted by: RS at May 24, 2026 05:03 PM (GYx3d)

85 I don't soak beans before cooking. I make sure they're washed, and then I cook them allllll day or night in the crock pot.

Posted by: Dash my lace wigs! at May 24, 2026 05:03 PM (h7ZuX)

86 Tried last week’s recipe, chicken with cornbread or cornbread with chicken, whatever it was, meh! I prefer fried chicken with a side of cornbread.
Local supermarket had gigantic ribeyes on sale for 16.99/lb. Did them on the pellet grill and they were fabulous. May have to go back and purchase a few more. Right now it’s time for a nap.

Posted by: neverenoughcaffeine at May 24, 2026 05:04 PM (2NHgQ)

87 These are whiskey bullets. They perform two functions.
1) It is how Texans cool their drink without ice melting and diluting said drink.
2) It gets you and your family a free tour of @DublinAirport baggage transfer and screening under armed airport police supervision when you have it in checked baggage [ . . . ]

https://tinyurl.com/393t48cn
Posted by: Kindltot at May 24, 2026 04:47 PM (rbvCR)

I have those. They're good for keeping a couple of drinks cool, but you'll need multiple "magazines" for additional rounds. And I've had corkscrews taken from me at airports, so can only imagine the hilarity that would ensue if TSA found THOSE in my carry on...

Posted by: Joe Kidd at May 24, 2026 05:04 PM (nbLIj)

88 "There's no reason to refrigerate them while soaking."

Posted by: Rodrigo Borgia

Agreed.

Posted by: RS at May 24, 2026 05:05 PM (GYx3d)

89 Next year I am going to go all in on planting horseradish instead.
Posted by: Kindltot at May 24, 2026 04:27 PM (rbvCR)
__________________________

Now you're taking my language. I grow horseradish and have learned a few things. I've found that the best way to keep the spread under control is to make a simple raised platform above the rest of the garden. I used old railroad ties to create a raised patch.

You'll want constant sun on them, and the separated platform allows you to keep the soil damp (but not saturated).

Homegrown horseradish is about 5x stronger than store bought. You can control the strength a bit using vineagar...but trust me, fresh horseradish recently grated is going to open your sinuses all the way to the back of your head. IT'S AWESOME.

Posted by: Orson at May 24, 2026 05:07 PM (dIske)

90 Why not sous vide them until tender?

Posted by: AZ deplorable moron at May 24, 2026 04:16 PM (oyck1)

You are probably poking fun at me, but that is a good idea!

Posted by: CharlieBrown'sDildo at May 24, 2026 05:08 PM (iERP6)

91 Just finished rosemary garlic chicken with lemon, potatoes and steamed broccoli for son and spouse. I wasn't really hungry so I had leftovers from after church where we had raspberries, cherries and whipped cream. and goat cheese wrapped in cranberries with crackers.🙂 It went along with the red color for Pentecost.

Posted by: FenelonSpoke at May 24, 2026 05:09 PM (OYsYV)

92 Mine was a pork loin with a peach chutney.

Posted by: mrp at May 24, 2026 04:23 PM (rj6Yv)

Classic!

Posted by: CharlieBrown'sDildo at May 24, 2026 05:10 PM (iERP6)

93 Unless you have diagnosed GI issues, the loss of flavor and, to a greater degree, color, obviates the soaking step, which has the added burden of planning ahead and taking up fridge space.

Nope. Not the same. I've tried all the various "quick" methods, but none of them come out as good as properly-soaked beans.

I'm not sure what you mean by "fridge space". I just put them in the pot and put it on the top of the fridge or a cabinet. There's no reason to refrigerate them while soaking.

Posted by: Rodrigo Borgia at May 24, 2026 04:59 PM

Agree. I have tried all sorts of quick soak or no soak cooking methods for pinto beans and none of them give me the texture I get with soaking them overnight for at least 8 hours.

I am making pinto beans for tomorrow's BBQ lunch at the VFW for memorial day. I started soaking them this morning and I will put them in the crack pot at 8 tonight to cook on low. They will be perfect by noon tomorrow.

Posted by: Mister Scott (Formerly GWS) at May 24, 2026 05:12 PM (0N4FZ)

94
I used to make peach jam from the chewed up, browned and bruised peaches while I was canning peaches, but then I realized I liked peach jam much more than I liked canning peaches.
Posted by: Kindltot

It is good to learn, no matter what age you are. I'll bet that you are happy with this new arrangement.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) Imprison! Imprison! Imprison! at May 24, 2026 05:12 PM (s9VOe)

95 Kids love this dang chicken, as does spouse...everyone agrees that saving one of the 2 pouches was the right call...heck, I would have used even less sauce, but wasn't gonna save the open sauce bag.

Posted by: Nova Local at May 24, 2026 05:13 PM (tOcjL)

96 Food!

Posted by: RedMindBlueState at May 24, 2026 05:14 PM (Wnv9h)

97 This weekend, I started cooking up a package of Chuckwagon 'ends and pieces' bacon. It's exactly what it sounds like; randomly-sized bits of bacon that were trimmed off the edges so the packaged bacon looked nice and square. Tastes, fine, but a little hard to prepare. It doesn't come out of the package in clean strips (all the pieces are intertwined and you've got to pull it apart) and it's a little hard to gauge how much constitutes a meal. Again, you can't count the strips, you just have to guess how much bacon is in the pile in the pan.

Posted by: Castle Guy at May 24, 2026 05:15 PM (3v7ra)

98 did the "snake" method in the Weber

Eh?

Posted by: Oddbob at May 24, 2026 05:15 PM (FPdhZ)

99 I'm not sure what you mean by "fridge space". I just put them in the pot and put it on the top of the fridge or a cabinet. There's no reason to refrigerate them while soaking.

Posted by: Rodrigo Borgia at May 24, 2026 04:59 PM (IG3/x)

Been a while since I've soaked them, so can't recall if I left them out on the counter or not. 'Preciate the feedback..

Posted by: Joe Kidd at May 24, 2026 05:15 PM (nbLIj)

100

Daily Mail says America's greatest sex secret place is Wyoming.

Maybe the women like cowboy food.

I live in Wyoming and I can't stop laughing.

Posted by: four seasons at May 24, 2026 05:15 PM (3ek7K)

101 trust me, fresh horseradish recently grated is going to open your sinuses all the way to the back of your head. IT'S AWESOME.

Posted by: Orson at May 24, 2026 05:07 PM (dIske)

It's incredible! Tastes great, but it's like being gassed in WWI!

Posted by: CharlieBrown'sDildo at May 24, 2026 05:18 PM (iERP6)

102
Horseradish is much better then Sinutab.

Posted by: four seasons at May 24, 2026 05:20 PM (3ek7K)

103 beans....

Posted by: Rodrigo Borgia at May 24, 2026 04:59 PM

Posted by: Mister Scott (Formerly GWS) at May 24, 2026 05:12 PM (0N4FZ)

How do you feel about baking soda in the soaking water?

Posted by: CharlieBrown'sDildo at May 24, 2026 05:20 PM (iERP6)

104 "Again, you can't count the strips, you just have to guess how much bacon is in the pile in the pan."

Posted by: Castle Guy

Get a digital kitchen scale. There are cheap, but functional ones around. For bacon, I'd do 4-8 oz. per serving.

Scales have also made my baking better.

YMMV.

Posted by: RS at May 24, 2026 05:20 PM (GYx3d)

105 You may need to toss a lot, depending when you get to the back of shelves (speaking from experience)...
Posted by: Nova Local at May 24, 2026 04:27 PM (tOcjL)

I have worked at a grocery store, so I actually shelve the same way at home -- an identical column all the way back, putting the newest in the rear for FIFO -- but I'm guessing most people don't.

Posted by: SciVo at May 24, 2026 05:22 PM (Sy6m/)

106 Scales have also made my baking better.

Posted by: RS at May 24, 2026 05:20 PM (GYx3d)

Oh yes...

I find myself using my kitchen scale more and more, and not just for baking.

Posted by: CharlieBrown'sDildo at May 24, 2026 05:22 PM (iERP6)

107 I mentioned in the last thread, but we did our Memorial Day cook out for the kids and grandkids today. And, of course, it poured rain the whole time.

So I grilled burgers, dogs, sausages and corn in the garage.

The inside of my truck smells pretty good. 🤣

Posted by: Martini Farmer at May 24, 2026 05:23 PM (jehhT)

108 How do you feel about baking soda in the soaking water?

Never even heard of that. What's it supposed to do? I usually salt the water pretty heavily.

Posted by: Oddbob at May 24, 2026 05:23 PM (4Mzca)

109 an identical column all the way back, putting the newest in the rear for FIFO -- but I'm guessing most people don't.

Posted by: SciVo at May 24, 2026 05:22 PM (Sy6m/)

That's what I do!

Posted by: CharlieBrown'sDildo at May 24, 2026 05:24 PM (iERP6)

110 Mrs. E had a good report on her lymphoma treatment when she talked to the oncologist yesterday. I took her out to the Country Tavern in Kilgore, as promised. we even had leftovers.

Posted by: Eromero at May 24, 2026 05:24 PM (LHPAg)

111 What's it supposed to do?

Posted by: Oddbob at May 24, 2026 05:23 PM (4Mzca)

The baking soda will make the water mildly alkaline, so maybe it will break down the tougher outer skin.

Posted by: CharlieBrown'sDildo at May 24, 2026 05:25 PM (iERP6)

112 I took her out to the Country Tavern in Kilgore, as promised. we even had leftovers.
Posted by: Eromero at May 24, 2026 05:24 PM (LHPAg)

I'm glad she still has an appetite, E. Bodes well for recovery.

Posted by: Dash my lace wigs! at May 24, 2026 05:26 PM (h7ZuX)

113 Posted by: Eromero at May 24, 2026 05:24 PM (LHPAg)

Yippee!

Posted by: CharlieBrown'sDildo at May 24, 2026 05:26 PM (iERP6)

114 In re beef prices: This Sunday's steak is a prime T-bone, priced from Detwiler's at 12.99/lb. Florida ranks anywhere from 10th-13th place in terms of US beef production. I'm guessing California outranks it, but my recent experience is the regulations there are eliminating any price advantage it once had. Used to be I'd regularly get a strip or even a ribeye for 6.99/lb on a holiday weekend. Last year as I recall, they were up to 10.99, and you would rarely see prime grade. Drought, shortages, and price fixing have definitely had an impact, but beef is the one indulgence for which I will pay any price...

Posted by: Joe Kidd at May 24, 2026 05:26 PM (nbLIj)

115 When I was a road warrior and flying about 50k per year I always on had biz dinner on fly out days so I could have a Bloody Mary or 3 on the plane.

Posted by: r hennigantx at May 24, 2026 05:28 PM (/+uur)

116 I find myself using my kitchen scale more and more, and not just for baking.
Posted by: CharlieBrown'sDildo at May 24, 2026 05:22 PM (iERP6)

You could put on a few pounds and still be ok.

Posted by: r hennigantx at May 24, 2026 05:30 PM (/+uur)

117 BEANS ...
Try using distilled water for soaking and/or cooking, especially if your tap water is hard (of the dry beans are old) ... The absence of minerals in the distilled water can help.

Posted by: Kathy at May 24, 2026 05:31 PM (zuKcR)

118 (OR the dry beans are old)

Posted by: Kathy at May 24, 2026 05:32 PM (zuKcR)

119 The only fresh or frozen beans we cook are butterbeans, all other beans are dry and get overnight soak.

Posted by: Eromero at May 24, 2026 05:35 PM (LHPAg)

120 Posted by: Mister Scott (Formerly GWS) at May 24, 2026 05:12 PM (0N4FZ)

How do you feel about baking soda in the soaking water?

Posted by: CharlieBrown'sDildo at May 24, 2026 05:20 PM

I just use kosher salt and tap water. Been getting consistent results like that for over 50 years now.

Posted by: Mister Scott (Formerly GWS) at May 24, 2026 05:36 PM (0N4FZ)

121
Butterbeans are delicious.

Posted by: four seasons at May 24, 2026 05:36 PM (3ek7K)

122 How do you feel about baking soda in the soaking water?

Never even heard of that. What's it supposed to do? I usually salt the water pretty heavily.
Posted by: Oddbob at May 24, 2026 05:23 PM (4Mzca)

According to Queen Ida (her cookbook from 1990 is one of the few allowed in my kitchen), it supposedly makes the unsoaked beans easier to digest. You add it in the final minutes of cooking. Never noticed an appreciable difference, so I stopped adding it...

Posted by: Joe Kidd at May 24, 2026 05:37 PM (nbLIj)

123 You are probably poking fun at me, but that is a good idea!
Posted by: CharlieBrown'sDildo

Not this time! (next time for sure!)
Take them to 186F is what I remember.

Posted by: AZ deplorable moron at May 24, 2026 05:37 PM (oyck1)

124 We always weigh out pasta and rice on the kitchen scale.

Posted by: San Franpsycho at May 24, 2026 05:38 PM (RIvkX)

125 122 How do you feel about baking soda in the soaking water?

Never even heard of that. What's it supposed to do? I usually salt the water pretty heavily.
Posted by: Oddbob at May 24, 2026 05:23 PM (4Mzca)

According to Queen Ida (her cookbook from 1990 is one of the few allowed in my kitchen), it supposedly makes the unsoaked beans easier to digest. You add it in the final minutes of cooking. Never noticed an appreciable difference, so I stopped adding it...
Posted by: Joe Kidd at May 24, 2026 05:37 PM (nbLIj)
We're all adults here. Baking soda is supposed to cut back on the indigestion/gas of your body trying to digest cellulose.

Posted by: Eromero at May 24, 2026 05:40 PM (LHPAg)

126 World's smallest bloody mary?

Posted by: Chairman LMAO at May 24, 2026 05:42 PM (cWLG3)

127 That's what I do!
Posted by: CharlieBrown'sDildo at May 24, 2026 05:24 PM (iERP6)

Weirdo. Why don’t you just run out like everyone else. Then scramble around for a substitute.

Posted by: Pete Bog at May 24, 2026 05:42 PM (YZcg9)

128 Take them to 186F is what I remember.

Posted by: AZ deplorable moron at May 24, 2026 05:37 PM (oyck1)

I'll try it...thanks for the tip!

Posted by: CharlieBrown'sDildo at May 24, 2026 05:45 PM (iERP6)

129 Joe Kidd,

Detwillers is fantastic. Love those ginger snaps.

Posted by: Pete Bog at May 24, 2026 05:46 PM (YZcg9)

130 Weirdo. Why don’t you just run out like everyone else. Then scramble around for a substitute.

Posted by: Pete Bog at May 24, 2026 05:42 PM (YZcg9)

A place for everything, and everything in its place!

That's an old sailing saying, but it applies to cooking too.

Posted by: CharlieBrown'sDildo at May 24, 2026 05:46 PM (iERP6)

131 Great news, Eromero! I've been praying for you two.

Posted by: Emmie -- be strong and courageous! at May 24, 2026 05:47 PM (FMtrg)

132 Detwillers is fantastic. Love those ginger snaps.
Posted by: Pete Bog

You know who else has good ginger snaps? Trader Joe's. Their triple ginger snaps are delish.

Posted by: Tuna at May 24, 2026 05:49 PM (lJ0H4)

133 Posted by: San Franpsycho at May 24, 2026 05:38 PM (RIvkX)

I read your comment on the Kristoff essay. I understand your point, but I think the NYT timed that article, and Kristoff was their willing stooge.

Posted by: CharlieBrown'sDildo at May 24, 2026 05:49 PM (iERP6)

134 Weirdo. Why don’t you just run out like everyone else. Then scramble around for a substitute.
Posted by: Pete Bog at May 24, 2026 05:42 PM (YZcg9)

Was making a blueberry crisp when I realized I didn't put the butter out to soften. I substituted mayonnaise. No one noticed, and I still go back and forth to see if there's any difference..

Posted by: Joe Kidd at May 24, 2026 05:49 PM (nbLIj)

135 Tonight is Chicken in Plum Sauce starting with Chicken Egg Drop soup,

Posted by: San Franpsycho at May 24, 2026 05:50 PM (RIvkX)

136 Thursday I received 5 coupons for five 1.44 quart containers of Turkey Hill ice cream of my choice from the local gocery story I frequent. THAT is customer service.
Posted by: Orson at May 24, 2026

And you comnenting here makes it totally worth their effort.
Win - win.

Posted by: From about That Time at May 24, 2026 05:50 PM (sl73Y)

137 Four Seasons it must be true.

https://tinyurl.com/yzdsd2t9

I’ll point this out to Mrs Bog.

Posted by: Pete Bog at May 24, 2026 05:51 PM (YZcg9)

138 I read your comment on the Kristoff essay. I understand your point, but I think the NYT timed that article, and Kristoff was their willing stooge.
Posted by: CharlieBrown'sDildo at May 24, 2026 05:49 PM (iERP6)
===
Do not disagree.

Posted by: San Franpsycho at May 24, 2026 05:51 PM (RIvkX)

139
Pete Bog,

Lol. It's one of the stupidest things I've read.

It must be around the Jackson Hole area where the beautiful people go.

Posted by: four seasons at May 24, 2026 05:54 PM (3ek7K)

140 Posted by: Eromero

Great news!

Posted by: AZ deplorable moron at May 24, 2026 05:55 PM (oyck1)

141 Vegetables…Yuck!

Funny how when you mature, your tastes change. In my youth, I hated spinach, broccoli, and asparagus. Loved carrots, but it’s the exact opposite now.Where I used to live, there were acres and acres of asparagus fields. You could hit the packing house in Feb or March and buy a flat of “seconds”. Like 6 bucks for 10 pounds… quality spears, but just not the most cosmetically perfect. Didn’t care, field fresh, and had plenty to give away.
Now, it’s all Walnut trees. Sad.

Posted by: Gunslinger at May 24, 2026 05:55 PM (HZfH/)

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