Food Thread – 8/02/2026

Well once again, Mr. CBD has left the kitchen unlocked while he goes on vacation, and something has to be served up. I may not be a chef, but even the busboy has to prepare some food at times, so with apologies to those of you who deserve better, here is the weekly Food Thread.

*****

For the Love of Cauliflower

I love cauliflower, be it baked, boiled, or raw. I always have loved it, even before cauliflower became trendy in recent years.

When I was kid and we had roast beef after church on Sundays, I preferred mushy cauliflower to mashed potatoes as a side, especially when the cauliflower was covered in brown gravy made from the roast’s drippings.

My very favorite dish nowadays in my town is a “Japanese Style Cauliflower,” in which the florets are tempura fried with chili flakes then covered in something called gochujang sauce. (That dish is in the header picture above.) I’m going to ask Mr. CBD to cook some up for the Co-blogger Christmas Party this year.

Well, this item below may not have gochujang sauce, but I’ve discovered a simple but tasty form of cauliflower that I can prepare in just minutes on a busy weeknight – cauliflower hash browns!

I just drizzle a little olive oil in a skillet, then fry up a couple of these pucks with a little salt and pepper. I‘m not eating these because I‘m seeking something healthier than fried potatoes, I just like ‘em. But I suppose they might be a little bit healthier than fried spuds, if healthy is your thing.

Speaking of this vegetable, how do you pronounce it? My family, which hails from the Great Plains down to Texas, all pronounce it “call a flower,” or perhaps “KAH-luh-flower.” But here in the South, I hear a lot of people pronounce it “collie flower,” which I just can’t bring myself to say.

And since I’m talking about cauliflower, I’ll launch into my periodic “al dente vegetable” rant, which I’ve probably done before…

There are vegetables that I love, whether they‘re cooked or if they’re served raw, including broccoli and cauliflower. But I’m annoyed when a restaurant (or more likely a banquet hall) serves me warm, raw vegetables. If you’re not going to cook my broccoli, fine, I like it raw. But what is the purpose of warming it to barely above room temperature and then putting it on a plate.

*****

Spice Rack Inflation

This could be one of Mr. CBD’s First World problems, but have you noticed that no matter how many jars you have in your spice rack, whenever you try a new recipe, it requires yet another a new spice?

That picture is the spice rack in my house. Buried in the back are all the infrequently used spices. The most commonly used ones necessarily migrate to the front.

In a few months, the chili spices will be working their way to the front – especially chili powder, cumin, and paprika.

During the next big cupboard clean-out, perhaps my wife and I can pull out all the spices we’ve only used once, and before throwing them out, challenge ourselves to make a dish that uses them.

*****

Guess That Food Game

Speaking of food challenges, my wife and I have a circle of friends who take turns hosting dinner parties in which we play a parlor game of some sort as the evening’s activity.

I’m thinking it might be fun when we next play host to do one of those taste-test games, where the player is blindfolded and then takes a bite of food and must guess what it is.

Or perhaps we could simply narrow it down to common types of cheeses and fruits, and see if people can guess which cheese or fruit they’re tasting.

Have any of y’all ever done this? What foods did you use?

*****

Peak Rosemary

Back to spices, are we past “peak rosemary” yet?

I don’t necessarily dislike rosemary – it can add some nice flavor. But it’s sort of like cilantro in that a little goes a long way, and I’d rather forego it altogether than have it suffocating all the other flavors.

A few years ago at a trendy restaurant with a small menu that changes nightly, I ordered the pork and roast potatoes. The pork was coated in rosemary; the potatoes were covered in rosemary; and even the focaccia bread on the side was sprinkled with rosemary. I did not order dessert, as I reckoned it too was likely to have rosemary in it. As it was, it took a long time for me to get the taste of rosemary out of my mouth.

Since then, I’ve completely avoided any dish that has rosemary. It’s probably time for me to give it another chance, and just tell the chef to please go light on the rosemary if at all possible.

The same goes for bay leaves. One bay leaf max is all that I ever dare put in a stewed dish.

What foods or seasonings do you find to be overbearing if the chef goes a little heavy with them?

*****

”Mom’s on a diet again”

In my house, canned peaches with cottage cheese said “Mom’s on a diet again.” pic.twitter.com/oIomoFV6Nu
— Buck Throckmorton (@BuckThrockmort) July 30, 2026

*****

Bachelor Survival Salad

Periodically when Mrs. Throckmorton isn’t looking, I’ll regress to my bachelor ways and have what I call a “bachelor survival salad.” I highly recommend this as an alternative to no salad at all.

Quite simply, I’ll take a head of lettuce (romaine works best), rip off a leaf, wash it, and while standing over the sink, pour some bottled ranch or blue cheese dressing on it and eat it like a lettuce wrap. Three or four leaves make a salad, and there aren’t any dishes to clean up!

Guys: What foods do you eat while standing over the sink?

Ettes: Do any of y’all eat while standing over the sink, or is that just a guy thing?

Thanks for hanging out here today. Your regular host should be back next week to restore some dignity and decorum to this place.

[buck.throckmorton at protonmail dot com]

Posted by: Buck Throckmorton at 04:00 PM

Comments

(Jump to bottom of comments)

1 Yep

Posted by: Mr Aspirin Factory at August 02, 2026 04:04 PM (nESHF)

2 "Ettes: Do any of y’all eat while standing over the sink, or is that just a guy thing?"

I can honestly say I've never done this! You gotta enjoy what you're eating.

Posted by: Nova Local at August 02, 2026 04:05 PM (tOcjL)

3 I eat over the sink (the side with the Insinkerator.) Why dirty a plate for a quick PB&J?

Posted by: wcgreen at August 02, 2026 04:06 PM (u5BVN)

4 Broccoli, Cauliflower, Kohlrabi and probably Kale, are all the same goddamned thing. Really.

Posted by: Common Tater at August 02, 2026 04:07 PM (kAYNz)

5 With the calendar switching to football season, tonight marks a return of homemade chili. Beef and 2 bean (black and great northern) with the spouse's homemade beer and a ton of veg and spices. With it is a bagged $1 salad (b/c I'll eat the healthy stuff if you all won't b/c now those bags will be the safest things running b/c of the scrutiny) and a blackberry and green grape salad.

As always, the chili has chips and sour cream and cheese for the kids while I go plain (or maybe a little mashed avocado)...

Posted by: Nova Local at August 02, 2026 04:08 PM (tOcjL)

6 I like potato hash browns.

Posted by: Mr Aspirin Factory at August 02, 2026 04:08 PM (nESHF)

7 If CBD isn't here, can we haz Maple Syrup on French Toast?

Posted by: Inquiring Minds at August 02, 2026 04:08 PM (PiwSw)

8 Aglio y Olio with shrimp tonight.

Posted by: Mr Aspirin Factory at August 02, 2026 04:09 PM (nESHF)

9 You said "bachelor" and implied diet and you never mentioned beer.

Say what you will. The True Bachelor Diet is breakfast, a fair amount of physical activity, and then an empty stomach with at least six beers.

Its like a Cocaine Habit, but less.

Posted by: Howdy at August 02, 2026 04:09 PM (Hsef8)

10 4 Broccoli, Cauliflower, Kohlrabi and probably Kale, are all the same goddamned thing. Really.
Posted by: Common Tater at August 02, 2026 04:07 PM (kAYNz)

Nah - they each have their own uses...I actually do like all 4, but kohlrabi is probably my bottom preference of the 4...

Posted by: Nova Local at August 02, 2026 04:09 PM (tOcjL)

11 make a dish that uses them.
Posted by: Buck Throckmorton

Only one dish for all of them?
Make sure you tell CBD about it!

Posted by: AZ deplorable moron at August 02, 2026 04:09 PM (NnhvP)

12 Worst thing I've eaten standing over the sink was mac n cheese out of the pot.

Posted by: San Franpsycho at August 02, 2026 04:09 PM (JvZF+)

13 9 You said "bachelor" and implied diet and you never mentioned beer.

Say what you will. The True Bachelor Diet is breakfast, a fair amount of physical activity, and then an empty stomach with at least six beers.

Its like a Cocaine Habit, but less.
Posted by: Howdy at August 02, 2026 04:09 PM (Hsef

Don't you have to include a full bag of chips with the beer?

Posted by: Nova Local at August 02, 2026 04:10 PM (tOcjL)

14 Hahaha, rearranged all the spices this morning and have cottage cheese and peaches lined up for a snack.

Coincidence ?

Posted by: Ben Had at August 02, 2026 04:10 PM (abScH)

15 Guys: What foods do you eat while standing over the sink?

Anything I'm eating quickly that has leakage or crumbling problems.

Think; a few buffalo wings, a piece of pizza that seems to be losing toppings faster than you can get it to your mouth, or a brownie that's held together by love and prayers.

Posted by: SpeakingOf at August 02, 2026 04:10 PM (6ydKt)

16 Late for Dinner!

Posted by: Skip at August 02, 2026 04:11 PM (Ia/+0)

17 Also when Boy F. roasts cauliflower we eat about half right off the baking sheet as soon as it comes out of the oven. Crispy, creamy, tangy it's amazing.

Posted by: San Franpsycho at August 02, 2026 04:11 PM (JvZF+)

18 Cauliflower???? AoSHQ has officially jumped the shark.

Posted by: Peaches at August 02, 2026 04:11 PM (eh7Rr)

19 I had a friend that drank vodka and Tab. No one ever picked that drink up by mistake.

Posted by: Ben Had at August 02, 2026 04:11 PM (abScH)

20 Chili powder doesn’t seem to keep well, and t starts to taste off. Some spices last forever. Cinnamon seems to, Cloves. Mustard powder. Others, start to go stale quickly. Oregeno.

I use different peppers mostly, black, white, cayenne, ginger, garlic.

Posted by: Common Tater at August 02, 2026 04:11 PM (kAYNz)

21 I have not done the eating while standing over the sink thing, but I have done the munching on olives with the fridge door open thing, as well as the spicy sweet pickles.

And chugging from the orange juice jug.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:11 PM (0aYVJ)

22 Broccoli, Cauliflower, Kohlrabi and probably Kale, are all the same goddamned thing. Really.
Posted by: Common Tater at August 02, 2026 04:07 PM (kAYNz)

Those are all good.
Thankfully no one mentioned...spits...okra.

Posted by: Diogenes at August 02, 2026 04:12 PM (2WIwB)

23 14 Hahaha, rearranged all the spices this morning and have cottage cheese and peaches lined up for a snack.

Coincidence ?
Posted by: Ben Had at August 02, 2026 04:10 PM (abScH)

Even when I could eat cottage cheese, I never did the 1970s canned peach thing with it b/c of the magazine photos. It's like the 1950s jello salad molds. They were so off-putting, they just became gross without trying...

Posted by: Nova Local at August 02, 2026 04:12 PM (tOcjL)

24 Nah - they each have their own uses
——

Maybe, it you say so, but genetically they are the same thing, is what I’m getting at.

Posted by: Common Tater at August 02, 2026 04:14 PM (kAYNz)

25 To the peaches and cottage cheese, add
1 canned pineapple ring
1 half maraschino cherry
1 inch cube lime jello

Posted by: San Franpsycho at August 02, 2026 04:14 PM (JvZF+)

26 For the Love of Cauliflower

Just, no. NO!
I don't mind cauliflower too much, but I can't stand it or broccoli anymore because it is EVERYWHERE! I will shun it just to spite the people who serve it. Ugh.

I'm honestly surprised they haven't managed a cauliflower liquor of some kind among the trendy set. /shudder/

Posted by: GWB at August 02, 2026 04:14 PM (kU0PQ)

27 Cauliflower hashbrown?

Kill it with fire.

Posted by: Comrade Flounder, Disinformation Demon at August 02, 2026 04:14 PM (dK+Kv)

28 Fruit that is dripping everywhere

Posted by: Skip at August 02, 2026 04:14 PM (Ia/+0)

29 going to see the Odyssey now... see y'all on the pew-pew thread later

Posted by: lin-duh at August 02, 2026 04:14 PM (9U6Wl)

30 25 To the peaches and cottage cheese, add
1 canned pineapple ring
1 half maraschino cherry
1 inch cube lime jello
Posted by: San Franpsycho at August 02, 2026 04:14 PM (JvZF+)

This is making the whole idea worse...now it's multicolored vomit...

Posted by: Nova Local at August 02, 2026 04:14 PM (tOcjL)

31
Made a big pot of ham, sausage, bean and veggie soup. This stuff is going to set up like concrete in the fridge. And will taste better with every passing day.

Posted by: Hadrian the Seventh at August 02, 2026 04:14 PM (kf4DF)

32 Cottage cheese is good with lots of black pepper. Maybe a little sea salt. It’s a good filler-upper for those odd corners of the stomach.

Posted by: Common Tater at August 02, 2026 04:15 PM (kAYNz)

33 I like cauliflower but deep fried is the way I like it best.

Posted by: Ben Had at August 02, 2026 04:15 PM (abScH)

34 I am reminded of the time my mom mashed up turnips to look like mashed potatoes. She knew I would walk by and grab a spoonful thinking it was mashed potatoes.

she laughed maniacally...it took years for me to trust her again

Posted by: DanMan at August 02, 2026 04:16 PM (8uzBS)

35 I prefer cauliflower over broccoli, but am fine with eating neither. I never have hankering for cauliflower, broccoli, or those leafy lettuces. And I hate peas. Except dried wasabi peas. and pea pods. I do like those.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:17 PM (0aYVJ)

36 Got not one, but two...TWO...slabs of ribs on the smoker.
Church was great.
Weather is fine.
Beer is cold.
Family is near.
God loves us.

Posted by: Diogenes at August 02, 2026 04:17 PM (2WIwB)

37 >>>What foods do you eat while standing over the sink?

Pretty much anything except for soups and spaghetti, unless the spaghetti is eaten next day, cold.

Posted by: Comrade Flounder, Disinformation Demon at August 02, 2026 04:17 PM (dK+Kv)

38 Don't you have to include a full bag of chips with the beer?
Posted by: Nova Local at August 02, 2026 04:10 PM (tOcjL)

Sure. If your hands are shaking and you need a quick calorie hit. Then a bag of Lays Baked and, say, a Miller High Life Lite will do the trick. After, say, 10 AM.

Sensible. You have to be sensible about this crap.

Posted by: Howdy at August 02, 2026 04:17 PM (Hsef8)

39 Buck, that company makes spinach bites that are very yummy, and root veggie fries that are also yummy.

Posted by: Piper at August 02, 2026 04:18 PM (OoFl2)

40 33 I like cauliflower but deep fried is the way I like it best.
Posted by: Ben Had at August 02, 2026 04:15 PM (abScH)

My favorite cauliflower dish, and one that got me to love the veg after a youth of disastrous inedible cauliflower of my mom's cooking was gobi manchurian. The best cauliflower dish ever. Indo-Chinese, normally only found in Indian restaurants...

If you all try that, you'll put cauliflower in your top 5 veg...I could eat that dish as a main meal and be satisfied (and have in previous Lents)...

Posted by: Nova Local at August 02, 2026 04:18 PM (tOcjL)

41 The kids going out with MiL and Boy F. so I and Mrs. F. are going wilding. Look out retail operators!

Posted by: San Franpsycho at August 02, 2026 04:19 PM (JvZF+)

42 Looks like the ribs will be ready around 5. Mac and Cheese, or more accurately Cheese and Mac is smoking along nicely.

All is proceeding as I have foreseen.

Posted by: JackStraw at August 02, 2026 04:19 PM (viF8m)

43 I offered 2 choices. Taco Bell or McD's. They're criss-cross from each other.

Posted by: San Franpsycho at August 02, 2026 04:19 PM (JvZF+)

44 Cauliflower is very versatile. Even made pizza crust with it. Once.

Posted by: San Franpsycho at August 02, 2026 04:21 PM (JvZF+)

45 Taco Bell or McD's. They're criss-cross from each other.
Posted by: San Franpsycho
Ithought you were going out to eat food?!?

Posted by: AZ deplorable moron at August 02, 2026 04:22 PM (NnhvP)

46 If you all try that, you'll put cauliflower in your top 5 veg...I could eat that dish as a main meal and be satisfied (and have in previous Lents)...

Personally, I enjoy a Broccolli/Cauliflower mix, steamed, with enough melted cheese to put me at the edge of a heart attack.

I do enjoy raw Cauliflower. Just a little salt. Nobody else in the house enjoys me after.

Posted by: Howdy at August 02, 2026 04:22 PM (Hsef8)

47 Cauliflower is very versatile. Even made pizza crust with it. Once.

Posted by: San Franpsycho at August 02, 2026 04:21 PM (JvZF+)

True. There are myriad ways you can prepare it and throw it in the garbage.

Posted by: Comrade Flounder, Disinformation Demon at August 02, 2026 04:22 PM (dK+Kv)

48 As for a guess that food game, I'd probably theme it to the dinner preferences.

I mean, at baby showers, everyone has done to guess the baby food game, and that doesn't need blindfolding.

Funny enough, since you have all those spices, food network did a guess the spice comp for their actual chefs with no blindfolds, and they did not go perfect, so that could be fun...and could use up your cabinet.

Posted by: Nova Local at August 02, 2026 04:23 PM (tOcjL)

49 What kind of Hell is Califlower Hashbrowns?

Posted by: Skip at August 02, 2026 04:23 PM (Ia/+0)

50 Cheese and Mac is smoking along nicely.

All is proceeding as I have foreseen.
Posted by: JackStraw

Pasta can turn mushy if you smoke it to long. DAMHIK

Posted by: AZ deplorable moron at August 02, 2026 04:23 PM (NnhvP)

51 I like cauliflower but deep fried is the way I like it best.
Posted by: Ben Had at August 02, 2026 04:15 PM (abScH)
====
TBF you could say this about almost everything!

Posted by: San Franpsycho at August 02, 2026 04:24 PM (JvZF+)

52 49 What kind of Hell is Califlower Hashbrowns?
Posted by: Skip at August 02, 2026 04:23 PM (Ia/+0)

They are good, you would be surprised!

Posted by: Piper at August 02, 2026 04:24 PM (Wmg4n)

53 44 Cauliflower is very versatile. Even made pizza crust with it. Once.
Posted by: San Franpsycho at August 02, 2026 04:21 PM (JvZF+)

Yeah, that's a bad idea. I had a friend who also did that...once. Told me their stomach was ripped to shreds from it b/c he couldn't eat that much cauliflower and cheese at once without ummm...issues...

Posted by: Nova Local at August 02, 2026 04:24 PM (tOcjL)

54 What kind of Hell is Califlower Hashbrowns?

Posted by: Skip at August 02, 2026 04:23 PM (Ia/+0)

That's a legal defense to homicide in 13 states.

Posted by: Comrade Flounder, Disinformation Demon at August 02, 2026 04:24 PM (dK+Kv)

55 whenever you try a new recipe, it requires yet another a new spice?

Seldom, actually. I try to never use things like "Italian seasoning." I mostly only use the basic items. That means I do have a LOT of spices in my cupboard, but I mostly don't get new ones.

Last oddball ones I got were fenugreek and annatto. I don't even remember what I got the fenugreek for. The mostly full bottle has been sitting around for quite a while now. I need to find a recipe or two, since it's supposed to be good for you.

Posted by: GWB at August 02, 2026 04:24 PM (kU0PQ)

56 Frying chicken thighs again, they were on sale, and of everything I bought today it needs to go first

Posted by: Skip at August 02, 2026 04:24 PM (Ia/+0)

57 I will steam cauliflower, broccoli and mushrooms and then melt a ton of monterrey jack over them for a side dish.

Posted by: Ben Had at August 02, 2026 04:25 PM (abScH)

58 Spaghetti-O's from the can. Wife absolutely loathes me eating them that way "They probably taste better hot!", she'll exclaim.

No, not really. Been doing that since late highschool and thru Army time. Warm or can-cold - they taste the same. And, I love the crap outta them...

Even had my mom send me a case of them during the first Gulf War, since I despised MREs and T-rats with a livid passion...

And, the ones with the small meatballs - not the franks. They're gross....

Posted by: Pinochet Airline Attendant at August 02, 2026 04:25 PM (+e/dY)

59 Ithought you were going out to eat food?!?
Posted by: AZ deplorable moron at August 02, 2026 04:22 PM (NnhvP)
=====

Was wondering why she left in such a huff.

Posted by: San Franpsycho at August 02, 2026 04:26 PM (JvZF+)

60 I use to love cottage cheese and fritos for a snack!

Posted by: DanMa'am at August 02, 2026 04:26 PM (8uzBS)

61 My very favorite dish nowadays in my town is a “Japanese Style Cauliflower,” in which the florets are tempura fried with chili flakes then covered in something called gochujang sauce.

Actually, Gochujang is Korean.

Posted by: Wesley Crusher at August 02, 2026 04:26 PM (VHUov)

62 To my taste, cumin is that spice that only a very little of which goes a long way.

Posted by: RedMindBlueState at August 02, 2026 04:26 PM (Wnv9h)

63 As to spice filling my cupboard, I found some nice pull-out spice racks on Amazon. "SpaceAid" brand. They're pretty nice, allowing you to get to the ones at the back without having to dig through the ones in front. They have different sizes, and you might want to take a hard look at the brands you buy to see if they use oddly sized jars/bottles. (I also bought some different size pull-outs for bigger containers like salt and such.)

Posted by: GWB at August 02, 2026 04:27 PM (kU0PQ)

64 Growing up in the 60's, nothing said Mom's on a diet like those bottles full of little black pills. We had the cleanest house in the neighborhood.

Posted by: mc at August 02, 2026 04:27 PM (C3K2d)

65 I made hummus. I hate stirring tahini since it's about like spackle. Made egg salad with some of my hot pickled eggs. They're never hot no matter how long I pickle them. Meh.

Posted by: nckate at August 02, 2026 04:27 PM (enNUy)

66 I will steam cauliflower, broccoli and mushrooms and then melt a ton of monterrey jack over them for a side dish.
Posted by: Ben Had

I have always wondered if the 1lb steamer bags are one serving as that's how i interpret them.

Posted by: AZ deplorable moron at August 02, 2026 04:28 PM (NnhvP)

67 To my taste, cumin is that spice that only a very little of which goes a long way.
Posted by: RedMindBlueState at August 02, 2026 04:26 PM (Wnv9h)

My chili recipe is always very ad hoc, but I make sure I add less cumin than I originally think I should.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:29 PM (0aYVJ)

68 AZ deplorable, Have you made any cheese lately?

Posted by: Ben Had at August 02, 2026 04:29 PM (abScH)

69 57 I will steam cauliflower, broccoli and mushrooms and then melt a ton of monterrey jack over them for a side dish.
Posted by: Ben Had at August 02, 2026 04:25 PM (abScH

I will slice it thick, brush with olive oil, salt pepper, garlic, paprika, a few red pepper flakes, and grill, brushing with butter. Or you can sear it in a cast iron dish and finish it in the oven, but still basting with a little butter. Squeeze a lemon on it right before eating. Delicious.

Posted by: Piper at August 02, 2026 04:30 PM (Wmg4n)

70 My mom used to make a cauliflower casserole that was excellent. But then I like cauliflower.

Posted by: JackStraw at August 02, 2026 04:30 PM (viF8m)

71 Found one of my kindergarten buddies had his spices alphabetically arranged. You can imagine what happened next.

Posted by: San Franpsycho at August 02, 2026 04:30 PM (JvZF+)

72 I'm honestly surprised they haven't managed a cauliflower liquor of some kind among the trendy set. /shudder/
Posted by: GWB

Cynar is artichoke liquor, so that idea may be closer than you think.

Posted by: mikeski at August 02, 2026 04:31 PM (VHUov)

73 i just had a peanut butter cookie over the sink to avoid messy crumbles.

thanks for filling in!

Posted by: cherries in season at August 02, 2026 04:32 PM (2q+Wd)

74 Found one of my kindergarten buddies had his spices alphabetically arranged. You can imagine what happened next.
Posted by: San Franpsycho at August 02, 2026 04:30 PM (JvZF+)

Your friend is Sheldon Cooper?

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:32 PM (0aYVJ)

75 67 To my taste, cumin is that spice that only a very little of which goes a long way.
Posted by: RedMindBlueState at August 02, 2026 04:26 PM (Wnv9h)

My chili recipe is always very ad hoc, but I make sure I add less cumin than I originally think I should.
Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:29 PM (0aYVJ)

See, I love cumin. While I add an acre of chili powder (tonight both ancho and dark red), I also add a lot of cumin. I tend to go easy on coriander and cayenne in my chilis...

Posted by: Nova Local at August 02, 2026 04:33 PM (tOcjL)

76 I don't know why I have 3 containers of cloves. 1 ground and 2 whole.

Posted by: Ben Had at August 02, 2026 04:33 PM (abScH)

77 FenSpouse eats grapes over the sink sometimes after washing them.

Posted by: FenelonSpoke at August 02, 2026 04:33 PM (2+NBt)

78 Found one of my kindergarten buddies had his spices alphabetically arranged. You can imagine what happened next.
Posted by: San Franpsycho at August 02, 2026 04:30 PM (JvZF+)

Your friend is Sheldon Cooper?
Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:32 PM (0aYVJ)

Actually, I do want to do this. But, small apartment, limited space. Still. It's how I find the spice I am looking for at the store.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:33 PM (0aYVJ)

79 AZ deplorable, Have you made any cheese lately?
Posted by: Ben Had

We node 20 lbs. when it was cooling off at night. If the temp goes over 68F the fat puddles out of the cheese, that makes the cheese very dry.

Posted by: AZ deplorable moron at August 02, 2026 04:34 PM (NnhvP)

80 74 Found one of my kindergarten buddies had his spices alphabetically arranged. You can imagine what happened next.
Posted by: San Franpsycho at August 02, 2026 04:30 PM (JvZF+)

Your friend is Sheldon Cooper?
Posted by: Pug Mahon, Bonafide Gen X at August

I do this once a month, but no one puts them back right. It’s a frustrating experience. We have an entire cabinet for spices, too. We have spices for just about anything.

Posted by: Piper at August 02, 2026 04:34 PM (Wmg4n)

81 Your friend is Sheldon Cooper?
Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:32 PM (0aYVJ)
====
He did have an amazing train set, built lots of models, and became a hugely successful architect...

Posted by: San Franpsycho at August 02, 2026 04:34 PM (JvZF+)

82 What's this? CBD on vacation? Again?

Posted by: Weasel at August 02, 2026 04:34 PM (OenlC)

83 I love cloves, but almost never find a need for them. Still, such a great flavor and scent.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:35 PM (0aYVJ)

84 My wife likes cauliflower. On the grill. Drizzle a bit of olive oil on a think wedge of one, dust it with salt, pepper and some garlic, put on grates and sear until tender... about 2-3 minutes a side, or less.

Posted by: Martini Farmer at August 02, 2026 04:36 PM (2Cry5)

85 Spices should not be alpha
Cumins, mustards, seeds
Herbs, savories, leaves
Peppers, chilies, other spices
Spice Mixes

Posted by: San Franpsycho at August 02, 2026 04:37 PM (JvZF+)

86 I'm just mad about saffron !

Posted by: Ben Had at August 02, 2026 04:38 PM (abScH)

87 Recently ate a leftover steak over the sink. Warmed it in the toaster oven, which is arm's length from the sink. Dishwasher with clean plates located mid-distance. Batted away the fleeting thought arguing against caveman dining. Super easy, barely an inconvenience...

Posted by: Joe Kidd at August 02, 2026 04:40 PM (nbLIj)

88 86 I'm just mad about saffron !
Posted by: Ben Had at August 02, 2026

And Saffron’s mad about me!

My mom wanted to name me Saffron. My Army officer father vetoed it.

Posted by: Piper at August 02, 2026 04:40 PM (Wmg4n)

89 I'm just mad about saffron !
Posted by: Ben Had at August 02, 2026 04:38 PM (abScH)

I love saffron, but have never used it in a recipe. Boise has a rich Basque community. I want to get a good recipe for Paella and then shop in their block for the right ingredients.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:41 PM (0aYVJ)

90 Boxed cake mix success of the week. Took a lemon cake mix and made it with a 15oz can of blueberries (you know the expensive ones on the shelf - got it on a Safeway clearanced 75% off b/c I'd never pay $7 for it, but $1.75 was just right). Used the normal eggs and oil, and subbed the can of light syrup for the water...started mixing and then added all the blueberries with 20-30 seconds left in the mixing (so they would mostly get ripped up, but not become pure juice). Baked according to the package and then topped with a THIN layer of Polish blueberry jam (which is pretty much a loose version of whole fruit blueberry preserves) - used 1/2 a small jar. Folks added whipped cream or coconut whip to each slice.

Got the kids who hate lemon cake to eat it b/c it became blueberry cake with a background of lemon. And it was cake, not muffin.

It was a nice July summer dessert. One kid wanted cake with no frosting, and this hit the spot (I'd have done coffee cake, but she doesn't like sugar crumb, either)...

Posted by: Nova Local at August 02, 2026 04:41 PM (tOcjL)

91 85 Spices should not be alpha
Cumins, mustards, seeds
Herbs, savories, leaves
Peppers, chilies, other spices
Spice Mixes
Posted by: San Franpsycho at August 02, 2026 04:37 PM (JvZF+

Ha! There are many different ways to solve problems.

Posted by: Piper at August 02, 2026 04:41 PM (Wmg4n)

92 Pug, I make a saffron risotto that's easy.

Posted by: Ben Had at August 02, 2026 04:42 PM (abScH)

93 Don't use cumin often, but when I do I lay it on thick. Critical for home fries.

Posted by: From about That Time at August 02, 2026 04:43 PM (sl73Y)

94 I've been known to eat a Palisade peach over the sink.

Posted by: Emmie, celebrating 250 years of God's grace at August 02, 2026 04:45 PM (OlzlW)

95 ... "but have you noticed that no matter how many jars you have in your spice rack, whenever you try a new recipe, it requires yet another a new spice?"

Buck,
At Maison JTB over the years we have assembled most of the spices and dried herbs we are likely to use. Our problem is the recipe always calls for the jar stored in the most inconvenient to reach spot.

Posted by: JTB at August 02, 2026 04:45 PM (yTvNw)

96 RFK, Jr. has a new online cooking show on YouTube. He works with chefs to prepare real food into healthy meals for around $5/serving.

First episode (Crispy Salmon Cakes with Apple, White Bean & Greens Salad)
https://youtu.be/r5vKilWJNKo

Here's the Playlist of the shows (Still only the series introduction, and the first show).

https://tinyurl.com/Real-Food-Show

-- Yes, I posted this on the Friday ONT. The Food Thread also seems appropriate.

Posted by: Hour of the Wolf at August 02, 2026 04:46 PM (qx7Zg)

97 Batted away the fleeting thought arguing against caveman dining. Super easy, barely an inconvenience...
Posted by: Joe Kidd at August 02, 2026 04:40 PM (nbLIj)

Reminds me of a classic Far Side: the cavemen holding hunks of meat over the fire, grimacing and sweating as their hands heat up. One of them looks over at a guy with glasses holding meat with a stick over the fire.

"Hey, look what Thag do!"

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:46 PM (0aYVJ)

98 My mom wanted to name me Saffron. My Army officer father vetoed it.
Posted by: Piper at August 02, 2026 04:40 PM (Wmg4n)

I shall now refer to you as Mellow Yellow

Posted by: Doof at August 02, 2026 04:48 PM (QMAsf)

99 Scotch is back on the menu
Glen Morangie 12

State monopoly on hard liquor had none of a list I wanted. So got something I never had before.
I have always gone for alcohol, especially red wine and Scotch I never tried.

Posted by: Skip at August 02, 2026 04:48 PM (Ia/+0)

100 It seems to me the best way to do it is to put the spices you use most in front, on the easiest shelf to reach, and then add behind those and up the shelves according to usage & size constraints.

Posted by: SpeakingOf at August 02, 2026 04:48 PM (6ydKt)

101 Pug, cloves are what put hot toddies over the top. you'll have to wait for cold weather, sorry. when it arrives, puncture orange peels with clove spikes, then do the usual honey, bourbon, lemon toddy thing.

Posted by: goatexchange at August 02, 2026 04:49 PM (hyS0X)

102 In my bachelor days, I would chop a head of iceberg lettuce in half, put it on a plate, put a generous dab of Hellman’s mayonnaise next to it, and eat: salad.

Posted by: NemoMeImpuneLacessit at August 02, 2026 04:50 PM (aOqrc)

103 96 RFK, Jr. has a new online cooking show on YouTube. He works with chefs to prepare real food into healthy meals for around $5/serving.

First episode (Crispy Salmon Cakes with Apple, White Bean & Greens Salad)
https://youtu.be/r5vKilWJNKo

Here's the Playlist of the shows (Still only the series introduction, and the first show).

https://tinyurl.com/Real-Food-Show

-- Yes, I posted this on the Friday ONT. The Food Thread also seems appropriate.
Posted by: Hour of the Wolf at August 02, 2026 04:46 PM (qx7Zg)

RFK Jr has become as big a fan of nutritional yeast as I am...1st episode with fish (and I don't usually use it in fish

...

Posted by: Nova Local at August 02, 2026 04:51 PM (tOcjL)

104 My cough has abated but this whole bourbon and honey thing is pretty tasty.

Posted by: Ben Had at August 02, 2026 04:51 PM (abScH)

105 Not even a little black pepper and shredded cheese?
It might not be bad that way.

Posted by: SpeakingOf at August 02, 2026 04:51 PM (6ydKt)

106 Spices...

Our cabinet with spices almost always smells of curry. It's not that we use it a lot, it's that it's so pungent.

Posted by: Martini Farmer at August 02, 2026 04:52 PM (2Cry5)

107 I do this once a month, but no one puts them back right. It’s a frustrating experience. We have an entire cabinet for spices, too. We have spices for just about anything.
Posted by: Piper

Note it is probable that Piper is the only cook!

Posted by: AZ deplorable moron at August 02, 2026 04:53 PM (NnhvP)

108 1 Found one of my kindergarten buddies had his spices alphabetically arranged. You can imagine what happened next.
Posted by: San Franpsycho at August 02, 2026 04:30 PM (JvZF+)

Gay or he went to Cal? Where he came out?

Posted by: Pete Bog at August 02, 2026 04:53 PM (i57Jt)

109 My mom wanted to name me Saffron. My Army officer father vetoed it.
Posted by: Piper at August 02, 2026 04:40 PM (Wmg4n)

I shall now refer to you as Mellow Yellow
Posted by: Doof at August 02, 2026 04:48 PM (QMAsf)

They call me mellow yellow…quite rightly.

Posted by: NemoMeImpuneLacessit at August 02, 2026 04:53 PM (aOqrc)

110 My problem with all the cauliflower variations and dishes is...it all tastes like cauliflower. I like green eggs and ham, but I do not like cauliflower.

Posted by: goatexchange at August 02, 2026 04:53 PM (hyS0X)

111 Warm, raw broccoli is the reason I stopped ordering it at Chili's. It tastes like they passed it over the stove from the refrigerator to the plate!

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 04:54 PM (iW5Nq)

112 >>RFK, Jr. has a new online cooking show on YouTube. He works with chefs to prepare real food into healthy meals for around $5/serving

He and Chef Andrew Gruel are apparently friends. Chef Gruel puts out a lot of content including recipes and cooking tips and he's always preaching about real food and avoiding junk.

Seems like a nice guy.

Posted by: JackStraw at August 02, 2026 04:55 PM (viF8m)

113 Broccoli gets the love; cauliflower does not.

Posted by: NemoMeImpuneLacessit at August 02, 2026 04:55 PM (aOqrc)

114 Ben, you need to kill it dead. Apply more bourbon.

Posted by: goatexchange at August 02, 2026 04:56 PM (hyS0X)

115 One of the cabinets with three shelves is filled with spices.
You collect a lot of spices over time.
Buy that one spice you need for a recipe, and then the bottle sits up there for a few decades.

Posted by: SpeakingOf at August 02, 2026 04:56 PM (6ydKt)

116 L&T has a killer cauliflower dish that is roasted over the wood fire. Having it tonight.

I’ll send CBD the recipe so he and Bluebell can try to make it. I think they both hate cauliflower IIRC.

Posted by: Pete Bog at August 02, 2026 04:56 PM (i57Jt)

117 I do a lot of Asian cooking, and those are the spices that I use most often.

Garlic, five-spice, hoisin sauce, white pepper, sesame seed oil, and honey I'm replacing regularly.

Posted by: SMH at God's mercy at August 02, 2026 04:56 PM (5ExGj)

118 Cauliflower question: your best rec on how to do a pickled cauliflower salad that is firm, but not hard crunchy?
Raw, but just chop the florets?
(I am subbing in cauliflower in a potato salad that has an oil and vinegar dressing, and also uses pickled beets. When made with potatoes, it is a great sweet/sour side dish, but blanching the cauliflower didn't seem to work as well as I hoped)

Posted by: barbarausa at August 02, 2026 04:57 PM (enw9G)

119 The girl in AbFab was named Saffron. She was delightful.

Posted by: goatexchange at August 02, 2026 04:57 PM (hyS0X)

120 goatexchange, sound advice. I will apply it. Cheers!

Posted by: Ben Had at August 02, 2026 04:57 PM (abScH)

121 Chef Gruel, there’s a name to overcome.

Posted by: NemoMeImpuneLacessit at August 02, 2026 04:57 PM (aOqrc)

122 I’m guessing there are some duplicates in the Throckmorton spice cabinet. There are in ours when my inadequate perusal of the inventory leads to further acquisitions.

Posted by: Pete Bog at August 02, 2026 04:58 PM (i57Jt)

123 My cough has abated but this whole bourbon and honey thing is pretty tasty.
Posted by: Ben Had at August 02, 2026 04:51 PM (abScH)

See, it works like antibiotics. Just because you feel better, you have to finish the bottle. Gotta prevent that reinfection, you know...

Posted by: Joe Kidd at August 02, 2026 04:58 PM (nbLIj)

124 Broccoli gets the love; cauliflower does not.
Posted by: NemoMeImpuneLacessit at August 02, 2026 04:55 PM (aOqrc)

Weird, because I like cauliflower way more than broccoli. It's kind of a texture thing, really. But I would be fine with never eating broccoli again.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 04:58 PM (0aYVJ)

125 111 Warm, raw broccoli is the reason I stopped ordering it at Chili's. It tastes like they passed it over the stove from the refrigerator to the plate!

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 04:54 PM (iW5Nq)

Broccoli doesn't have enough flavor to be eaten near raw.

Posted by: SpeakingOf at August 02, 2026 04:59 PM (6ydKt)

126 89 Boise has a rich Basque community.

and also, i gather, an in-n-out. who knew?

Posted by: anachronda at August 02, 2026 04:59 PM (qdr3M)

127 I am marinating lamb tonight, for tikka masala tomorrow. Garam Masala, Cumin... front and center! Present .... Arms!

Posted by: goatexchange at August 02, 2026 04:59 PM (hyS0X)

128 GGay or he went to Cal? Where he came out?
Posted by: Pete Bog at August 02, 2026 04:53 PM (i57Jt)
=====

He went to Temple. North Phila was even scary back then and I didn't scare too easy.

Posted by: San Franpsycho at August 02, 2026 04:59 PM (JvZF+)

129 >>Chef Gruel, there’s a name to overcome.

Yea, I get a kick out of that. He appears to have overcome it, has a couple restaurants in the SoCal area.

During the Palisades fire he and his wife delivered hundreds of free meals to residents, firefighters and others.

Posted by: JackStraw at August 02, 2026 04:59 PM (viF8m)

130 What's this? CBD on vacation? Again?
Posted by: Weasel at August 02, 2026 04:34 PM (OenlC)

I know. Bet he’s at some fancy resort trying the porcini crusted chicken liver or something.

Posted by: Pete Bog at August 02, 2026 05:00 PM (i57Jt)

131 Cauliflower roasted and seasoned can be good (especially with a good cheese). Riced/pulped it makes an _acceptable_ potato substitute. Cannot stand it or broccoli raw. And one of the places I used to work, one of the ladies would bring some cauliflower-related dish and microwave it. The smell was horrendous, spread all down the all, and lingered!

Posted by: RandomDave (if you can spare a bit, please click) at August 02, 2026 05:01 PM (aJQbY)

132 I've got the latest jar of kraut starting to bubble. Quart size Mason jars are about the right size for us. Besides being a kraut fanatic I enjoy slicing the cabbage to the appropriate size. There are many ways to shred cabbage but I have a hand forged kitchen knife for it. It's heavy, razor sharp and could thin slice a bowling ball. It's satisfying to use.

Posted by: JTB at August 02, 2026 05:01 PM (yTvNw)

133 Recently I've been parboiling broccoli and shocking it in ice water. Tender crisp every time. Perfect for stir fry and stays bright green.

Posted by: San Franpsycho at August 02, 2026 05:01 PM (JvZF+)

134
Garlic, five-spice, hoisin sauce, white pepper, sesame seed oil, and honey I'm replacing regularly.
Posted by: SMH at God's mercy at August 02, 2026 04:56 PM (5ExGj

SMH, Chef Paul Prudhomme has a magic 6 spice you might like based on your spices of choice! It’s pretty great on green beans.

Posted by: Piper at August 02, 2026 05:02 PM (p4NUW)

135 I know you guys try to keep politics off the Food Thread, and for good reason, but I think this fits:

I finally was able to see unedited or staged footage of one the NYC owned grocery stores. It's an absolute free for all. Picture Black Friday shopping brawls, but with little plastic bags and people piling on others trying to grab entire produce section displays. That's what the non-staged store looks like. And, why you ask?

It's because the produce is selling 30% (or more) under the average cost of a private store. And, Bodega owners are clearing shelves, taking it back to their store and marking it up to their regular prices to sell as normal. The are getting a better profit margin from clearing the NYC owned store than they would get from purchasing from a supplier. It's both infuriating and hilarious.

Posted by: Orson at August 02, 2026 05:02 PM (dIske)

136 Did the guy just prefer Jack in the Box or what?

I've always heard great things about In-n-Out's burgers.

Posted by: SpeakingOf at August 02, 2026 05:02 PM (6ydKt)

137 SMH makes the best lumpia ever.

Posted by: Ben Had at August 02, 2026 05:03 PM (abScH)

138 98 My mom wanted to name me Saffron. My Army officer father vetoed it.
Posted by: Piper at August 02, 2026 04:40 PM (Wmg4n)

I shall now refer to you as Mellow Yellow
Posted by: Doof at August 02, 2026 04:48 PM (QMAsf

So instead of a cool name like Saffron, I was instead named after a beer.

Posted by: Piper at August 02, 2026 05:04 PM (Dd38x)

139 The girl in AbFab was named Saffron. She was delightful.
Posted by: goatexchange at August 02, 2026 04:57 PM (hyS0X)

She was also the youngest sister, Lydia, in the BBC production of Pride and Prejudice.

I am married to a Jane Austen fan. And I am currently reading the book.

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 05:04 PM (0aYVJ)

140 Because no one asked, but it should be obvious.... I am drinking, a Sazerac variation. Rye, Brandy, cherry liqueur, orange blossom. I batched those. Tonight, i spritzed absinthe into a frozen rocks glass, added the batch, then a couple dashes of Peychaud bitters. Delightful. Smoother than a classic New Orleans Sazerac (which I also love). Cheers, y'all.

Posted by: goatexchange at August 02, 2026 05:04 PM (hyS0X)

141 I could eat [Cauliflower] as a main meal (and have in previous Lents)...
——

Because …. you haven’t already suffered enough?

Posted by: Common Tater at August 02, 2026 05:05 PM (kAYNz)

142 So instead of a cool name like Saffron, I was instead named after a beer.
Posted by: Piper at August 02, 2026 05:04 PM (Dd38x)

Well, how-dee-do, Ms. Rainier!

Posted by: LASue at August 02, 2026 05:06 PM (lCppi)

143 71 Found one of my kindergarten buddies had his spices alphabetically arranged. You can imagine what happened next.

Posted by: San Franpsycho at August 02, 2026 04:30 PM (JvZF+)

What's wrong with that?

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:06 PM (iW5Nq)

144 Posted by: Orson at August 02, 2026 05:02 PM (dIske)

Are they selling fresh meat at 30% below cost, too?

Posted by: SpeakingOf at August 02, 2026 05:06 PM (6ydKt)

145 141 I could eat [Cauliflower] as a main meal (and have in previous Lents)...
——

Because …. you haven’t already suffered enough?
Posted by: Common Tater at August 02, 2026 05:05 PM (kAYNz)

Try gobi manchurian - you won't feel like you're going without...the spouse even craves it with his chana masala...

Posted by: Nova Local at August 02, 2026 05:07 PM (tOcjL)

146 SMH makes the best lumpia ever.
Posted by: Ben Had at August 02, 2026 05:03 PM (abScH)
====

I love those so bad I had to impose the Two Lumpia rule.

Posted by: San Franpsycho at August 02, 2026 05:07 PM (JvZF+)

147 It's because the produce is selling 30% (or more) under the average cost of a private store. And, Bodega owners are clearing shelves, taking it back to their store and marking it up to their regular prices to sell as normal. The are getting a better profit margin from clearing the NYC owned store than they would get from purchasing from a supplier. It's both infuriating and hilarious.
Posted by: Orson at August 02, 2026 05:02 PM (dIske)

That is funny. Capitalism punks socialism.

Posted by: LASue at August 02, 2026 05:08 PM (lCppi)

148 Pug, I married a Brit. She has watched every Brit Murder Mystery, and Historical drama, known to mankind for 50 years. If I suddenly stop lurking here, and people wonder what became of me....well, look for my Remains of the Day... in the garden..

Posted by: goatexchange at August 02, 2026 05:09 PM (hyS0X)

149 So instead of a cool name like Saffron, I was instead named after a beer.
Posted by: Piper at August 02, 2026 05:04 PM (Dd38x)

Pabst?
La Batts?
Pearl?
Heylands?

Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 05:09 PM (0aYVJ)

150 SMH makes the best lumpia ever.
Posted by: Ben Had at August 02, 2026 05:03 PM (abScH)
___

*blushes*

Thanks, Ben Had.

Posted by: SMH at God's mercy at August 02, 2026 05:10 PM (5ExGj)

151 Wait, Piper's real name is Michelob?

Posted by: SpeakingOf at August 02, 2026 05:11 PM (6ydKt)

152 Recently ate a leftover steak over the sink. Warmed it in the toaster oven, which is arm's length from the sink. Dishwasher with clean plates located mid-distance. Batted away the fleeting thought arguing against caveman dining. Super easy, barely an inconvenience...
Posted by: Joe Kidd at August 02, 2026 04:40 PM (nbLIj)

I just ate leftover smoked sausage straight from the fridge. Because I'm fancy, I held it with a paper towel.

Posted by: LASue at August 02, 2026 05:11 PM (lCppi)

153 What's wrong with that?
Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:06 PM (iW5Nq)
====

Sorry it's Bro Code. Alphabetizing your spices is teh ghey. This is known. Just not by girls.

Posted by: San Franpsycho at August 02, 2026 05:11 PM (JvZF+)

154 Buy that one spice you need for a recipe, and then the bottle sits up there for a few decades.
Posted by: SpeakingOf

And by the time you need it again, the contents are as fragrant and flavorful as the plastic cap on the jar.

Posted by: mikeski at August 02, 2026 05:11 PM (VHUov)

155 @102

I would forgo the lettuce thing for the time being. I heard they are still dumping the tainted crap on the market.

Posted by: Case at August 02, 2026 05:11 PM (bqIVz)

156 Mulva?

Posted by: San Franpsycho at August 02, 2026 05:11 PM (JvZF+)

157 >>Pabst?
La Batts?
Pearl?
Heylands?

Blatz is a lovely name.

Posted by: JackStraw at August 02, 2026 05:12 PM (viF8m)

158 144 Posted by: Orson at August 02, 2026 05:02 PM (dIske)

Are they selling fresh meat at 30% below cost, too?
Posted by: SpeakingOf at August 02, 2026 05:06 PM (6ydKt)
____________________________

I assume so, but the video I viewed only showed the produce portion of the store. It was insane. Pushing, shoving, a couple errant punches. Although, knowing Mamdani, he probably thinks the unwashed should only eat Vegan. So, I can't confirm.

Posted by: Orson at August 02, 2026 05:12 PM (dIske)

159 “Mello Yellow” was a fad 60s urban legend, that smoking banana peels would get you high.

Posted by: Common Tater at August 02, 2026 05:12 PM (kAYNz)

160 So instead of a cool name like Saffron, I was instead named after a beer.
Posted by: Piper

Pabst?
La Batts?
Pearl?
Heylands?
Posted by: Pug Mahon

Careful; you're gonna make her Surly.

Posted by: mikeski at August 02, 2026 05:12 PM (VHUov)

161 149 So instead of a cool name like Saffron, I was instead named after a beer.
Posted by: Piper at August 02, 2026 05:04 PM (Dd38x)

Pabst?
La Batts?
Pearl?
Heylands?
Posted by: Pug Mahon, Bonafide Gen X at August

Lone Star.

Posted by: Piper at August 02, 2026 05:12 PM (Wmg4n)

162 And by the time you need it again, the contents are as fragrant and flavorful as the plastic cap on the jar.

Posted by: mikeski at August 02, 2026 05:11 PM (VHUov)

I get the ones that turn into a brick.

You have to slam it on the counter a few times to break it up like Parmesan in the can.

Posted by: SpeakingOf at August 02, 2026 05:13 PM (6ydKt)

163 I assume so, but the video I viewed only showed the produce portion of the store. It was insane. Pushing, shoving, a couple errant punches. Although, knowing Mamdani, he probably thinks the unwashed should only eat Vegan. So, I can't confirm.
Posted by: Orson at August 02, 2026 05:12 PM (dIske)
====
Try shopping in Chinatown. 80 year old auntie will take you down!

Posted by: San Franpsycho at August 02, 2026 05:13 PM (JvZF+)

164 155 @102

I would forgo the lettuce thing for the time being. I heard they are still dumping the tainted crap on the market.
Posted by: Case at August 02, 2026 05:11 PM

Hydroponic and you are fine.

Posted by: Piper at August 02, 2026 05:13 PM (Wmg4n)

165 The most common way for me to eat cauliflower growing up was in Lebanese lacto fermented pickles. My grandparents always had a batch in the fridge. It was a mix of cauliflower, turnips, beets, and cukes. Same simple process for making kraut: veggies and salt, no vinegar. Probably where I developed my taste for tart and sour flavors. For them it was tradition, for me they tasted good, the healthy aspect wasn't a factor.

Posted by: JTB at August 02, 2026 05:14 PM (yTvNw)

166 JTB, a raised glass to you on your book thread. Salut!

Posted by: Ben Had at August 02, 2026 05:16 PM (abScH)

167 Schaefer?

Milwaukee's Best?

Busch?

Posted by: SpeakingOf at August 02, 2026 05:16 PM (6ydKt)

168 Because no one asked, but it should be obvious.... I am drinking, a Sazerac variation. Rye, Brandy, cherry liqueur, orange blossom. I batched those. Tonight, i spritzed absinthe into a frozen rocks glass, added the batch, then a couple dashes of Peychaud bitters. Delightful. Smoother than a classic New Orleans Sazerac (which I also love). Cheers, y'all.
Posted by: goatexchange at August 02, 2026 05:04 PM (hyS0X)

Speaking of cocktails, I think Casa Sin Problemas has an official house libation. I call it, the Casa Colada. Two fingers of Flor De Cana rum over ice. Add about 2 tablespoons of Coco Lopez. (It's really just coconut milk and sugar, as I've mentioned previously). Fill glass with mango nectar. Stir. If you have a blender, the frozen variation is quite tasty and perhaps, more appropriate. Casa Sin Problemas honors adaptabilty...

Posted by: Joe Kidd at August 02, 2026 05:17 PM (nbLIj)

169 I like the stock photographs the “news” websites display whenever EBT and stuff like that are under consideration. They don’t show pictures of morbidly obese con artists, just a generic photo of a shopping cart.

A small shopping cart. The tiny little ones. Filled with “healthy” choices like Broccoli Florets and Brussels sprout Smoothie Mix.

Posted by: Common Tater at August 02, 2026 05:17 PM (kAYNz)

170 I've always liked cauliflower, too. My grandmother made a great salad with cooked cauliflower and a strong vinaigrette dressing. Almost pickled it. Wonderful.

Posted by: Trimegistus at August 02, 2026 05:17 PM (78a2H)

171 Stella Artois?

Posted by: SpeakingOf at August 02, 2026 05:17 PM (6ydKt)

172 Sorry it's Bro Code. Alphabetizing your spices is teh ghey. This is known. Just not by girls.

Posted by: San Franpsycho at August 02, 2026 05:11 PM (JvZF+)

No wonder my sons and husband have a hard time putting the herbs and spices back where they go. Could be Piper's problem, too. Too much testosterone :>)

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:18 PM (iW5Nq)

173 Just recently learned about a cocktail called a "Batranga," which is basically a cuba libre in a salt-rimmed glass, with tequila instead of rum. I find I like it a lot more than the rum version. It's sneaky, though -- have one and you're fine, so you have another and then the tequila sneaks up behind you and breaks a board over your head.

Posted by: Trimegistus at August 02, 2026 05:19 PM (78a2H)

174
I get the ones that turn into a brick.

You have to slam it on the counter a few times to break it up like Parmesan in the can.

Posted by: SpeakingOf at August 02, 2026 05:13 PM (6ydKt)

My onion power. Every time!

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:20 PM (iW5Nq)

175 > Stella Artois?
--------
Harcourt Fenton Mudd would not be amused.

Posted by: Martini Farmer at August 02, 2026 05:21 PM (2Cry5)

176
No wonder my sons and husband have a hard time putting the herbs and spices back where they go. Could be Piper's problem, too. Too much testosterone :>)
Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:18 PM

It’s why we come here! The knowledge available to us is astounding.

Posted by: Piper at August 02, 2026 05:21 PM (Wmg4n)

177 The same grandmother who made the wonderful cauliflower salad also told me an urban legend from her middle-school years: drinking a Coke and eating an apple together would get you high. This would have been around World War I.

Posted by: Trimegistus at August 02, 2026 05:21 PM (78a2H)

178 As long as I have garlic powder and black pepper I can get by.

Posted by: Ben Had at August 02, 2026 05:22 PM (abScH)

179 Kidd, that sounds marvelous. I need to invest more time into rum. Even though I lived in the Caribbean, I never devoted the time necessary to become proficient.

In three weeks my 3 siblings and I are descending on Kansas City, from 3 directions, to conduct a massive donation to the National WWI Museum. I am serving morning cocktails, to commemorate the event:

Top O' The Morning: Bourbon, coffee, Sweet Vermouth, Dom Benedictine, Cinnamon, finished with whipped cream. I hope the Museum is ready for 4 giggling drunk 70 year olds waving our grandfathers side-arms, swords, spurs, saddlebags, etc.

Posted by: goatexchange at August 02, 2026 05:23 PM (hyS0X)

180 @177

Back when coke had cocaine in it?

Posted by: Case at August 02, 2026 05:24 PM (bqIVz)

181 Drizzle a bit of olive oil on a think wedge of one, dust it with salt, pepper and some garlic, put on grates and sear until tender... about 2-3 minutes a side, or less.
Posted by: Martini Farmer at August 02, 2026 04:36 PM (2Cry5)

Hint: substitute steak for the cauliflower, and it'll be even better!

Posted by: GWB at August 02, 2026 05:24 PM (kU0PQ)

182 107 Note it is probable that Piper is the only cook!
Posted by: AZ deplorable moron at August 02, 2026

No, I live with an Italian. He does his share of cooking, and if it’s being grilled, that is 100% his territory. BUT he and my daughter get excited when I am not home because they get to eat what they want and “mama can’t do anything about it!”

Posted by: Piper at August 02, 2026 05:24 PM (Wmg4n)

183 The same grandmother who made the wonderful cauliflower salad also told me an urban legend from her middle-school years: drinking a Coke and eating an apple together would get you high. This would have been around World War I.
Posted by: Trimegistus

Coca leaves got removed from the Coca-Cola recipe in 1903. WWI is only a decade later. Definitely the right timeframe for urban legends about how to "fix" the new Coke.

Posted by: mikeski at August 02, 2026 05:25 PM (VHUov)

184 Orsen, this is crap. Those stores have not opened yet.

Posted by: From about That Time at August 02, 2026 05:25 PM (sl73Y)

185 So instead of a cool name like Saffron, I was instead named after a beer.
Posted by: Piper at August 02, 2026 05:04 PM (Dd38x)

Pabst?
La Batts?
Pearl?
Heylands?
Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 05:09 PM (0aYVJ)

Oh no. I am not going to play this game, no way, and you can't make me...

Posted by: Definitly not Moosehead at August 02, 2026 05:26 PM (nbLIj)

186 Lone Star Coors Smith.

Posted by: Piper at August 02, 2026 05:26 PM (Wmg4n)

187 BTW, anyone here in eastern Washington state? My mom is waiting to see if she'll be told to evacuate due to the fires. Cousins are already at their folks' house nearby, unsure of the status of their house.

Posted by: GWB at August 02, 2026 05:27 PM (kU0PQ)

188 Do you all have a signature dish? One that comes out right every time ?

Posted by: Ben Had at August 02, 2026 05:27 PM (abScH)

189 Goatexchange, didn't see you on Book thread but check out beginning, reading The Damned Engineers, a 1970 book about the 291st battalion during Battle of the Bulge

Posted by: Skip at August 02, 2026 05:27 PM (Ia/+0)

190 Ben no, everything I make is a crap shoot every time

Posted by: Skip at August 02, 2026 05:28 PM (Ia/+0)

191 149 So instead of a cool name like Saffron, I was instead named after a beer.
Posted by: Piper at August 02, 2026 05:04 PM (Dd38x)

Pabst?
La Batts?
Pearl?
Heylands?
Posted by: Pug Mahon, Bonafide Gen X at August 02, 2026 05:09 PM (0aYVJ)

Hamms?
Olde Frothigsloshe?
Elsinore?

Posted by: So many possibilities at August 02, 2026 05:29 PM (ZVkju)

192
Stella Artois?
Posted by: SpeakingOf

Angine de Poitrine

Posted by: Bertram Cabot, Jr. at August 02, 2026 05:29 PM (Cqx++)

193 Skip, Glen Morangie 12 is a fine drink.

Posted by: From about That Time at August 02, 2026 05:30 PM (sl73Y)

194 I think I'll make riso alla pitocca tonight. I want some Italian rice.

Posted by: Yudhishthira's Dice at August 02, 2026 05:30 PM (BI5O2)

195 188 Do you all have a signature dish? One that comes out right every time ?

Posted by: Ben Had at August 02, 2026 05:27 PM (abScH)

My meatloaf. It's so good every time. I usually make it as meatloaf muffins because baking a loaf just takes too long, lol

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:30 PM (iW5Nq)

196 Come on guys, you know it's Yuengling

Posted by: Ben Had at August 02, 2026 05:31 PM (abScH)

197 St. Pauli Girl

Posted by: Yudhishthira's Dice at August 02, 2026 05:31 PM (BI5O2)

198 What dish is the first pic?? It looks tasty!

Posted by: runner at August 02, 2026 05:32 PM (g47mK)

199 188 Do you all have a signature dish? One that comes out right every time ?

Posted by: Ben Had at August 02, 2026 05:27 PM (abScH

You know, I never thought about this! Is going to ask in the group text thread made up of my children and see what their answer is.

Posted by: Piper at August 02, 2026 05:33 PM (OoFl2)

200 Right now I'm using my newly-acquired Big Green Egg to smoke pork ribs. I marinated them all night in the cochinita pibil marinade (orange, a whole bunch of spices, achiote seeds, garlic) and now they've been in the smoker for three hours. Certainly smells appetizing.

Posted by: Trimegistus at August 02, 2026 05:33 PM (78a2H)

201 Is that chicken ?? Looks like chicken !

Posted by: runner at August 02, 2026 05:33 PM (g47mK)

202 My very favorite dish nowadays in my town is a “Japanese Style Cauliflower,” in which the florets are tempura fried with chili flakes then covered in something called gochujang sauce. (That dish is in the header picture above.) I’m going to ask Mr. CBD to cook some up for the Co-blogger Christmas Party this year.

Buried deep in leed.

Posted by: From about That Time at August 02, 2026 05:34 PM (sl73Y)

203 Hmmm... "Stella," perhaps?

Posted by: Yudhishthira's Dice at August 02, 2026 05:34 PM (BI5O2)

204 I have told y’all twice! Even included my middle and last names. lol.

Posted by: Piper at August 02, 2026 05:34 PM (OoFl2)

205 Lede (sp?)

Posted by: From about That Time at August 02, 2026 05:35 PM (sl73Y)

206 Skip - good deal. Janice Holt Giles was a marvelous contributor to the story, due to her husband. Damned Engineers really vaulted the 291st ECB into the spotlight, and brought the engineers much-needed recognition, overall. She shifted the focus, without question. A lot of her facts and details turned out to be inaccurate, but in drawing attention away from Bastogne, she provided a very useful service, back in the 60s. All Battle of the Bulge aficionados owe her a debt of gratitude. I read every word she wrote, and I hold her in high regard. Pergrin (291st CO) was similar - not always on target, but a fabulous counterweight to the "101st in Bastogne" popular view.

Posted by: goatexchange at August 02, 2026 05:36 PM (hyS0X)

207 That Japanese cauliflower dish sounds great! Any chance of a recipe?

Posted by: Trimegistus at August 02, 2026 05:37 PM (78a2H)

208 Falstaff is a perfectly cromulent name.

Posted by: Wm Shakespeare at August 02, 2026 05:38 PM (ZnrCl)

209 My meatloaf. It's so good every time. I usually make it as meatloaf muffins because baking a loaf just takes too long, lol
Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026

You can’t drop that without a recipe!

Posted by: Piper at August 02, 2026 05:38 PM (OoFl2)

210 Do you all have a signature dish? One that comes out right every time ?
Posted by: Ben Had at August 02, 2026 05:27 PM (abScH)
-----
Spaghettio's!

Posted by: Weasel at August 02, 2026 05:38 PM (OenlC)

211 > Do you all have a signature dish? One that comes out right every time ?
-----------
Lowland Gumbo. Chicken and Andouille sausage.

Every. Time.

100 year old family recipe.

Posted by: Martini Farmer at August 02, 2026 05:39 PM (2Cry5)

212 Do you all have a signature dish? One that comes out right every time ?
Posted by: Ben Had at August 02, 2026 05:27 PM (abScH)

Baked Beans and sliced Bratwurst in a Crock Pot.

Posted by: Hour of the Wolf at August 02, 2026 05:39 PM (qx7Zg)

213 Weasel, you will always be known
for Weaselbeenz

Posted by: Ben Had at August 02, 2026 05:39 PM (abScH)

214 209 My meatloaf. It's so good every time. I usually make it as meatloaf muffins because baking a loaf just takes too long, lol
Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026

You can’t drop that without a recipe!

Posted by: Piper at August 02, 2026 05:38 PM (OoFl2)

Sure, give me a minute. Gotta find it.

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:40 PM (iW5Nq)

215 Weasel, you will always be known
for Weaselbeenz
Posted by: Ben Had at August 02, 2026 05:39 PM (abScH
-----
I've been profiled!

Posted by: Weasel at August 02, 2026 05:40 PM (OenlC)

216 188 ... "Do you all have a signature dish? One that comes out right every time ?"

Hi Ben Had (and thanks for the kind comment),

Sure thing recipes in our house: beef stroganoff (on rice, not noodles), Mrs. JTB's meatloaf, and my steel cut oatmeal. Also, I make the best pancakes on the planet. Only my modesty prevents that from being common knowledge. :-)

Posted by: JTB at August 02, 2026 05:41 PM (yTvNw)

217 Wife and I alternate between potatoes and cauliflower. I've always liked it.

Posted by: RS at August 02, 2026 05:41 PM (GYx3d)

218 " What foods do you eat while standing over the sink?"

I don't eat food over the sink. I do take my shirt off to eat sometimes.

Posted by: fd at August 02, 2026 05:41 PM (MWfyi)

219 My favorite Cauliflower dish is-

Steam a whole cauliflower using the microwave. Takes about 5minutes.
Pop the lid off and smear Dijon mustard over the cauliflower and lay 2-3 slices of sharp cheddar cheese on the cauliflower.
Put the lid back on for a few minutes to let the cheese melt.
Then serve by cutting wedges from the whole cauliflower. Goes really well with any meat or fish.

The lovely and delightful Mrs naturalfake's sautéed curried cauliflower is excellent as well.

There is a disturbing new trend in restaurants now served thick slices of grilled cauliflower and calling that a "steak". I guess it's for vegans.
Honestly vegtards, don't go to a restaurant and spend $20 getting something you can make at home in five minutes that costs you buck fiddy.

Posted by: naturalfake at August 02, 2026 05:42 PM (iJfKG)

220 I have told y’all twice! Even included my middle and last names. lol.
Posted by: Piper at August 02, 2026 05:34 PM (OoFl2)

You don't see the resemblance?

https://youtu.be/cV2d2CZ6EwQ

Posted by: Hour of the Wolf at August 02, 2026 05:42 PM (qx7Zg)

221 Chicken & Rice, probably. Meatloaf is a contender. Vanilla Ice Cream w/ chocolate syrup. And Ice Water. I never screw that up.

Posted by: Common Tater at August 02, 2026 05:42 PM (kAYNz)

222 Homemade chili is awesome...so little left and I made an epic ton of it (3.5 lbs ground beef and 4 bean cans for the base)...

As for a signature dish, I don't have one b/c I make nothing exactly the same...but then the spouse would say my salmon and my chili...all of my different chilis. B/c you need a lot of chilis in your repetroire - although he'd probably pick tonight's version as his favorite b/c he loves beef, his homemade beer, and my cooking...

Posted by: Nova Local at August 02, 2026 05:42 PM (tOcjL)

223 I ran out of ground coffee this morning, so I grabbed the hand-grinder out of the cabinet since I didn't want to get the "big" grinder out and running.
As I was brewing the coffee I was wondering what my wife had cooked or brought home that had the "anise-y licorice smell, and then I tasted the brewed coffee and realized that I had grabbed the coffee grinder that I had used last week to grind up star anise, and I had never cleaned the burrs.

Posted by: Kindltot at August 02, 2026 05:43 PM (rbvCR)

224 I've been avoiding lettuce lately. What happened to all of the American lettuce that illegals were harvesting in this country?

Why am I getting tainted lettuce from another country that going to give me explosive diarrhea?

Posted by: Rev. Wishbone at August 02, 2026 05:44 PM (8E0Ba)

225 Happy eating everyone!

Posted by: nurse ratched. at August 02, 2026 05:46 PM (OenlC)

226 Piper,

You are reminding me of a grandfather who died long before I was born. He bred and raised bay horses, and named them after beers. Then he married a woman who was shocked at that, so she named them after tea.

So all the horses had two names. I used to know several of them, but the only one I remember now is Pilsner Oolong.

Posted by: Wenda at August 02, 2026 05:46 PM (7m/2p)

227 nurse, same to you !

Posted by: Ben Had at August 02, 2026 05:46 PM (abScH)

228 I've been avoiding lettuce lately. What happened to all of the American lettuce that illegals were harvesting in this country?

Why am I getting tainted lettuce from another country that going to give me explosive diarrhea?
Posted by: Rev. Wishbone at August 02, 2026 05:44 PM (8E0Ba)

The braceros are all working on pot farms, and California has lost all its water to data centers and the Delta Smelt, so we have to import.

Posted by: Kindltot at August 02, 2026 05:47 PM (rbvCR)

229 223 I ran out of ground coffee this morning, so I grabbed the hand-grinder out of the cabinet since I didn't want to get the "big" grinder out and running.
As I was brewing the coffee I was wondering what my wife had cooked or brought home that had the "anise-y licorice smell, and then I tasted the brewed coffee and realized that I had grabbed the coffee grinder that I had used last week to grind up star anise, and I had never cleaned the burrs.
Posted by: Kindltot at August 02, 2026 05:43 PM (rbvCR)

That's either a mistake you only make once...or an unitended inventive move akin to the ice cream cone's invention...

Posted by: Nova Local at August 02, 2026 05:47 PM (tOcjL)

230 My Meatloaf
1 lb ground beef (I use at least 85/15)
1 egg
2 T. chopped, fresh parsley (or 1 T. dried)
1 t. lemon juice (opt.)
1 t. salt
1/4 t. freshly ground pepper
a few shakes of dried onion
1/2 package of dried onion soup mix
2 T. horseradish
2 T. bbq sauce (I use Sweet Baby Ray's)
6 slices bacon, chopped
1 c. rolled oats
1 grated carrot (about 1/2 c.)
1/4 t. dry mustard
1/4 t. dried thyme
1 garlic clove, pressed (or equivalent garlic powder)
1 t. Worcestershire sauce
1/4 c. sour cream
Sprinkling of favorite hot sauce like El Tapa Tio

Mix everything up and put into muffin tins. Top with a squirt of bbq sauce. Bake at 350 for about 20 minutes.

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:48 PM (iW5Nq)

231 I canned peaches yesterday, and remembered why I hate canning peaches. They look like I skinned them with a weed whacker and stuffed them into the jars with a rammer.
Then I made peach jam that never quite set.
It has been one of those weeks.

Posted by: Kindltot at August 02, 2026 05:50 PM (rbvCR)

232 Nurse? Nurse is here? Howdy nurse r!

Posted by: Weasel at August 02, 2026 05:50 PM (OenlC)

233 Schaefer?

Milwaukee's Best?

Busch?
Posted by: SpeakingOf at August 02, 2026 05:16 PM (6ydKt)

Schlitz? Piels?

Posted by: thatcrazyjerseyguy at August 02, 2026 05:51 PM (hmYU4)

234
That's either a mistake you only make once...or an unitended inventive move akin to the ice cream cone's invention...
Posted by: Nova Local at August 02, 2026 05:47 PM (tOcjL)

I have done similar things, but usually it is forgetting to clean the burrs after grinding up amber malt that I use for baking.
I clean the burrs on the grinder by running a handful of rice through the grinder.

Posted by: Kindltot at August 02, 2026 05:52 PM (rbvCR)

235 Do you all have a signature dish? One that comes out right every time ?
Posted by: Ben Had at August 02, 2026 05:27 PM (abScH)

Ina Garten's (so, not really mine) Roasted Salmon with Green Herbs.
An old reliable for parties, pot lucks, Tuesday night dinner, whatever. Its always perfectly delicious with lots of great leftovers.

Posted by: LASue at August 02, 2026 05:52 PM (lCppi)

236 Cooking/food prep tool I ran across produced by an engineer that also designed the most distinctive dive fins out there:

https://tinyurl.com/3pnp35jd

The "Whackerspoon".

Posted by: Bert G at August 02, 2026 05:52 PM (VARTN)

237 I canned peaches yesterday, and remembered why I hate canning peaches. They look like I skinned them with a weed whacker and stuffed them into the jars with a rammer.
Posted by: Kindltot at August 02, 2026 05:50 PM (rbvCR)

YOU hate it?!?

Posted by: Peaches at August 02, 2026 05:52 PM (hmYU4)

238 Pilsner Oolong.

=====

HAHAHAH!!

Stout Earl Grey !

Posted by: runner at August 02, 2026 05:54 PM (g47mK)

239
Mix everything up and put into muffin tins. Top with a squirt of bbq sauce. Bake at 350 for about 20 minutes.

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:48 PM (iW5Nq)

I forgot. I also add a couple of teaspoons of capers. It's not on my written version.

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:55 PM (iW5Nq)

240 Posted by: Wenda at August 02, 2026 05:46 PM (7m/2p)

I saw your question about the cat fountain on the other thread but as always, by the time I read every comment, everyone has left town. I have a Downy Paws stainless steel one. The charge lasts for about two weeks and while you can go a week without changing the water, I change it every few days. You change the filter every 2 weeks to a month. My neighbor recommended it and I have zero complaints.

Posted by: TxAnn at August 02, 2026 05:55 PM (SjAWL)

241 Rolling Rock

Posted by: The Ballots at August 02, 2026 05:55 PM (LOZbR)

242 tomato sandwich, a must over the sink

Posted by: MacRadDoc at August 02, 2026 05:55 PM (Gl2C6)

243 *waves to nurse and Weasel*

Posted by: SMH at God's mercy at August 02, 2026 05:55 PM (5ExGj)

244 So here's today's dilemma: The Tbones were bound for the broiler given the constant rain that dampened the idea of outdoor grilling. But lo, they have abated, and I have dry fuel in the garage. But on the other lo, I was planning, since the oven was going on anyway, to do roasted potato wedges to accompany said TBones.

What to do, and will this dilemma be resolved before the gun thread?

https://youtu.be/cphNpqKpKc4

Posted by: Joe Kidd at August 02, 2026 05:56 PM (nbLIj)

245 And Ice Water. I never screw that up.
Posted by: Common Tater

That's a talent! To have exactly enough ice that, by the end, the water is still ice cold, but there isn't a chunk of ice to slide down the inside of the glass and bonk you in the nose, or just splash water down your chin.....

Posted by: mikeski at August 02, 2026 05:56 PM (VHUov)

246 I like Horseradish in meatloaf. The natural hot prepared root stuff. It has a much different flavor when cooked, a bit of sweetness.

I can’t handle oatmeal In meatloaf, it is not a flavor or texture that goes well with beef. Blech! Stale breadcrumbs or saltines are OK. Ritz crackers used to be pretty good too.

Posted by: Common Tater at August 02, 2026 05:56 PM (kAYNz)

247 I canned peaches yesterday, and remembered why I hate canning peaches. They look like I skinned them with a weed whacker and stuffed them into the jars with a rammer.
Then I made peach jam that never quite set.
It has been one of those weeks.
Posted by: Kindltot at August 02, 2026 05:50 PM (rbvCR)

I'll happily take any rejects off your hands!

Posted by: LASue at August 02, 2026 05:57 PM (lCppi)

248 Ina Garten Sous Vide, baby.

Posted by: Bertram Cabot, Jr. at August 02, 2026 05:57 PM (Cqx++)

249 Stale breadcrumbs or saltines are OK. Ritz crackers used to be pretty good too.

Posted by: Common Tater at August 02, 2026 05:56 PM (kAYNz)

I've used crushed saltines when I'm out of oats. They're good

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 05:58 PM (iW5Nq)

250 Ina Garten Sous Vide, baby.
Posted by: Bertram Cabot, Jr.

Thank you for the comma.

Posted by: mikeski at August 02, 2026 05:58 PM (VHUov)

251 Tomorrow is egg salad and bacon sandwiches on pumpernickel

Posted by: Ben Had at August 02, 2026 05:58 PM (abScH)

252 Often cats dislike the tap water. I add a pinch of sea salt to the water bowl for my cats, it seems to get them to drink.

Posted by: Kindltot at August 02, 2026 05:59 PM (rbvCR)

253 but there isn't a chunk of ice to slide down the inside of the glass and bonk you in the nose
——

Ha! I actually dislike the industry standard half-moon icemaker cubes. They tend to hug the side of the glass interfering with a smooth drink. Definitely a first-world problem, but they do kinda actually suck, as far as ice cubes go.

Posted by: Common Tater at August 02, 2026 05:59 PM (kAYNz)

254
238 Pilsner Oolong.

=====

HAHAHAH!!

Stout Earl Grey !
Posted by: runner at August 02, 2026 05:54 PM (g47m

Porter Rooibos!

Posted by: Piper at August 02, 2026 05:59 PM (OoFl2)

255 I have told y’all twice!
Posted by: Piper
Budweiser? No wonder you go by Piper!

Posted by: RandomDave (if you can spare a bit, please click) at August 02, 2026 06:00 PM (aJQbY)

256 Remember CBD's quest for the perfect clear ice cube.

Posted by: Ben Had at August 02, 2026 06:01 PM (abScH)

257 Then I made peach jam that never quite set.
It has been one of those weeks.
Posted by: Kindltot

Better than maple syrup on waffles!

Posted by: AZ deplorable moron at August 02, 2026 06:01 PM (NnhvP)

258 egg salad and bacon sandwiches

Oh, that sounds a lovely treat!

Posted by: RandomDave (if you can spare a bit, please click) at August 02, 2026 06:02 PM (aJQbY)

259 Made a big pot of ham, sausage, bean and veggie soup. This stuff is going to set up like concrete in the fridge. And will taste better with every passing day.
Posted by: Hadrian the Seventh

Truth.

Posted by: Mr Aspirin Factory at August 02, 2026 06:02 PM (m7NHf)

260 I've used crushed saltines when I'm out of oats. They're good
Posted by: CaliforniaGirl

Read that twice first tine: sardines...

Posted by: AZ deplorable moron at August 02, 2026 06:03 PM (NnhvP)

261 Boiled water, having most of the dissolved air driven out, will produce clear ice, or near enough iirc.

I do like the old school rectangular or square cubes. They involved these aluminum trays with a levered lattice work device. I bet a lot of people wouldn’t even know what they are.

Posted by: Common Tater at August 02, 2026 06:04 PM (kAYNz)

262 Goebel's
Hamm's

Posted by: Mr Aspirin Factory at August 02, 2026 06:05 PM (m7NHf)

263 One final thing about preserving. I dry apples and pears in my own cabinet dryer. It is not heating up right, and only really gets to 130 at best. Even worse it is slow to get there. I have taken to "sulfuring" the fruit, which is burning a smidge of sulfur powder with white sugar on a slip of paper when starting it. The sulfur dioxide keeps the fruit white, and prevents molding during the slow start of heating. I suspect the sugar is not needed, but it seems to help.
It takes two days to dry apple slices, and three days for prunes. I hate losing a full batch to mold.

Posted by: Kindltot at August 02, 2026 06:06 PM (rbvCR)

264 Grilled liverwurst and swiss with brown mustard on oatnut bread here.

Posted by: Eromero at August 02, 2026 06:06 PM (LHPAg)

265 Common Tater, I remember them.

Posted by: Ben Had at August 02, 2026 06:06 PM (abScH)

266 TxAnn,

I went to Amazon and ordered it. Thank you very much.

Posted by: Wenda at August 02, 2026 06:06 PM (7m/2p)

267 Read that twice first tine: sardines...

Posted by: AZ deplorable moron at August 02, 2026 06:03 PM (NnhvP)

That's a level of umami I'm not sure I could handle!

Posted by: CaliforniaGirl (Not CaliGirl) at August 02, 2026 06:07 PM (iW5Nq)

268 Read that twice first tine: sardines...
Posted by: AZ deplorable moron

That's a level of umami I'm not sure I could handle!
Posted by: CaliforniaGirl

Upgrade your meatloaf to SurfAndTurfLoaf!

Posted by: mikeski at August 02, 2026 06:10 PM (VHUov)

269 Weasel must have been industrious and gotten the gun thread done already if he is here this early in the food thread.

Posted by: Ben Had at August 02, 2026 06:13 PM (abScH)

270 I will say that the lobster in champagne sauce is definitely going in the rotation.

Posted by: Ben Had at August 02, 2026 06:15 PM (abScH)

271 I have wine and yes I can talk to myself.

Posted by: Ben Had at August 02, 2026 06:18 PM (abScH)

272 Soon as it cools off a little I want some pumpkin ravioli with brown butter and sage.

Posted by: Ben Had at August 02, 2026 06:20 PM (abScH)

273 I will say that the lobster in champagne sauce is definitely going in the rotation.
Posted by: Ben Had at August 02, 2026 06:15 PM

We can haz recipe?

Posted by: RedMindBlueState at August 02, 2026 06:20 PM (Wnv9h)

274 Soon as it cools off a little I want some pumpkin ravioli with brown butter and sage.
Posted by: Ben Had at August 02, 2026 06:20 PM

Mmmm.....

Posted by: RedMindBlueState at August 02, 2026 06:20 PM (Wnv9h)

275 Can’t Apples and such be dried in a conventional oven? Or maybe the lowest setting might be too high?

Posted by: Common Tater at August 02, 2026 06:21 PM (kAYNz)

276 It’s OK (normal) to talk to yourself. Just not … when you start having a conversation

Posted by: Common Tater at August 02, 2026 06:22 PM (kAYNz)

277 Common Tater I can't see why not

Posted by: Skip at August 02, 2026 06:22 PM (Ia/+0)

278 RMBS, I just tweaked Emeril 's champagne with vanilla recipe.

Posted by: Ben Had at August 02, 2026 06:23 PM (abScH)

279 Posted by: Ben Had at August 02, 2026 06:13 PM (abScH)
----
You are correct! I experienced an unexpected surge of productivity!

Posted by: Weasel at August 02, 2026 06:24 PM (OenlC)

280
It’s OK (normal) to talk to yourself. Just not … when you start having a conversation
Posted by: Common Tater

A conversation is OK if you don't end up saying "what did you say?"

Posted by: Bertram Cabot, Jr. at August 02, 2026 06:28 PM (Cqx++)

281 ‘Japanese Style Cauliflower … covered in something called gochujang sauce.’

‘Fuck roo!’

— Koreans

Posted by: Elric the Blade at August 02, 2026 06:28 PM (zzSdg)

282 I’ve never eaten anything standing over the sink. Didn’t even know that was a thing until this post.

Posted by: Elric the Blade at August 02, 2026 06:30 PM (zzSdg)

283 RMBS, I just tweaked Emeril 's champagne with vanilla recipe.
Posted by: Ben Had at August 02, 2026 06:23 PM

I'll have to look for that. Sounds tasty.

Posted by: RedMindBlueState at August 02, 2026 06:30 PM (Wnv9h)

284 Good to know that there’s others out there who like cauliflower. I’ve always liked it. But usually when I say I like it, ppl look at me like I’ve got a dick growing out of my forehead.

Posted by: Elric the Blade at August 02, 2026 06:32 PM (zzSdg)

285 But here in the South, I hear a lot of people pronounce it “collie flower,” which I just can’t bring myself to say.
——

Thats the way they say it in northeast too. Thats how I say it.

Posted by: Elric the Blade at August 02, 2026 06:35 PM (zzSdg)

286 got a dick growing out of my forehead.
Don't look now!

Posted by: Commissar of plenty and festive little hats at August 02, 2026 06:36 PM (TEJE9)

287 RMBS, shallots, vanilla bean paste lime juice and champagne , then add heavy cream and a little butter then cook till it thickens. Cubed lobster pan sautéed in butter. I served it on angel hair.

Posted by: Ben Had at August 02, 2026 06:36 PM (abScH)

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