Food Thread: Lamb, Mac & Cheese, And The Perils Of Eating Food

Why yes, that does look delicious! That is a friend's 4H lamb after it was lovingly roasted in his pizza oven. The particulars of the recipe are a bit hazy, for reasons that I will leave to your imagination, but might have to do with fermented grapes.

What I find interesting about that sort of cooking is that the temperature is variable and not easily adjustable, so the cook actually has to pay attention to the food! That is by no means an onerous demand, in fact it is part of the joy of cooking, but it is a requirement when using fire!

And for more background about the meal, head below the fold.

******

That is cauliflower roasted in the same oven, and I had a hard time deciding which food deserved to be on the main page! The cauliflower was delicious! Cooked perfectly, with a delicious herb dressing topped with pomegranate seeds and pine nuts. It's also a great looking presentation!

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Coblogger Misanthropic Humanitarian is clearly losing a step or two. He is fond of spamming me with weird recipes that make me wonder about his mental health, but recently he sent me Lemon-Marinated Tuscan-Jewish Fried Chicken, which sounds...great! That's a PDF download,because the recipe is from "Serious Eats," and I don't link to that TDS prick Kenji López-Alt. And yes, I am being ridiculously strict, because the website is now owned by People Magazine, but I am nothing if not obsessively rigid.
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One of the pleasures of some Italian cooking is how ridiculously simple it is. Sure, they have their share of complex recipes, but a lot of italian cooking is ingredient-driven and delightfully simple. Here is a link for spaghetti aglio e olio, which is pretty damned simple, and pretty damned delicious. Hell, this is from a cook book writer from NYC, which is a testament to the simplicity of the dish and how widespread Italian cooking is!
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I am sick and f*cking tired of the hysterical over-reaction to food-borne illness in America. We have much better reporting systems now than we did in previous generations. We have amazingly sensitive diagnostic tests that detect pathogens at minuscule concentrations. And we have a media that are maniacal in their desire to amplify every bit of equivocal data into some worldwide pandemic.

Yes, we have food-borne illness. No, it is not a crisis. No it is not increasing much, if at all.

Do you want to minimize your risk? Wash produce before consuming. learn basic food safety techniques to minimize cross-contamination. Don't eat day-old tacos from the illegal stand on the corner. Wash your hands with hot soapy water before during and after cooking.

Yeah...nothing particularly complicated there!

I would add: minimize eating take-out food or prepared food. But that's because I don't much trust strangers to follow the simple, basic rules of food safety.

Like the five-second rule! Because being afraid of food is just silly, and the media desperately tries to make us terrified!

******
Leftover sushi rice, mayonnaise, and Sriracha hot sauce. Don't judge me until you have tried it! But you have to warm the rice...only a savage would eat that dish cold!
******

We had a gaggle of small children in the house recently, so of course I bought Kraft Mac & Cheese! And not the fancy kind with the cheese in a can. No, for Chez Dildo only the original will do.

And...it is pretty damned tasty! I am not nearly snobbish enough to scoff at that stuff.

******
The great garlic experiment of 2025-2026 was a resounding...meh. 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 04:02 PM

Comments

(Jump to bottom of comments)

1 Yep

Posted by: Mr Aspirin Factory at August 09, 2026 04:03 PM (IivNP)

2 Food fight

Posted by: Skip at August 09, 2026 04:03 PM (Ia/+0)

3 I always seem to eat way more than I am supposed to
No where ever near overweight

Posted by: Skip at August 09, 2026 04:04 PM (Ia/+0)

4 I nood'd.

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

5 Hola foodsters!

Posted by: Pete Bog at August 09, 2026 04:05 PM (KtVoC)

6 Making pork chops and mashed potatoes soon

Posted by: Skip at August 09, 2026 04:06 PM (Ia/+0)

7 "Rumor has it that the Bourbon Bubble is bursting."

Pushed out by Big Burrito...the bastages...

Posted by: Boswell at August 09, 2026 04:07 PM (j10i6)

8 Made a Sicilian pizza on the Blackstone Friday. Turned out good. I know what I gotta do to tweak it.

Posted by: Mr Aspirin Factory at August 09, 2026 04:07 PM (IivNP)

9 I have some thick pork chops being marinated in a garlic/rosemary paste to cook tomorrow. they are thick enough that I want to cut them partially lenghtwise and insert some cheese. Brie or aged havarti?

Posted by: Ben Had at August 09, 2026 04:09 PM (3ZNGI)

10 CBD, your friends have some mighty fine cooking skills.

Posted by: Ben Had at August 09, 2026 04:10 PM (3ZNGI)

11 Brie or aged havarti?

Havarti. More flavor.

Posted by: Mr Aspirin Factory at August 09, 2026 04:10 PM (IivNP)

12 Son took me out to a very nice seafood restaurant Friday for my birthday. I had a delicious burrata appetizer. The main course was pecan crusted grouper, broccolini and lovely scalloped potatoes. Excellent meal. I was too full for dessert.

Posted by: Tuna at August 09, 2026 04:10 PM (lJ0H4)

13 Velveeta Shells & Cheese (Queso Blanco) > Kraft Mac & Cheese

Posted by: "Perfessor" Squirrel at August 09, 2026 04:11 PM (FZ29D)

14 Gonna do chicken in papian sauce tonight! Never tried it but I think it's doable.

And blueberry pancakes with strawberries and whip cream for the grandkids for breakfast on the first day of school tomorrow

Posted by: CrotchetyOldJarhead at August 09, 2026 04:11 PM (3Ope8)

15 >>>Kraft Mac & Cheese

I haven't had that in forever. Yum.

Posted by: m at August 09, 2026 04:14 PM (odBC9)

16 6 Making pork chops and mashed potatoes soon
Posted by: Skip at August 09, 2026 04:06 PM (Ia/+0)

YUM!

Posted by: m at August 09, 2026 04:14 PM (odBC9)

17 You probably work it off, Skip. You don't strike me as the sedentary type.

Posted by: Dash my lace wigs! at August 09, 2026 04:15 PM (h7ZuX)

18 Brie or aged havarti?

Posted by: Ben Had at August 09, 2026 04:09 PM (3ZNGI)

Both! Or...one of each!

Posted by: CharlieBrown'sDildo at August 09, 2026 04:18 PM (l4RKn)

19 My wife made olive bread this afternoon. I think it's called something else, but that's what I call it. Probably have a tomato and herb salad with it. It's hot outside and we don't really feel like having anything heavy tonight.

Posted by: Martini Farmer at August 09, 2026 04:18 PM (2Cry5)

20 Brie or aged havarti?
Posted by: Ben Had at August 09, 2026 04:09 PM (3ZNGI

Yes.

Posted by: Boswell at August 09, 2026 04:19 PM (j10i6)

21 CBD, your friends have some mighty fine cooking skills.

Posted by: Ben Had at August 09, 2026 04:10 PM (3ZNGI)

They do! And some of them don't even measure much!

Posted by: CharlieBrown'sDildo at August 09, 2026 04:20 PM (l4RKn)

22 I had a recipe for plum kuchen that sounded good, it was a buttermilk based sourdough that was supposed to go over the plums like a batter, and then flipped when cooked.
It turned out more like a cobbler with a soggy top, and I dared not flip it, so I ate it and retried the recipe, this time using baking powder as the leavening agent. The second try turned out more like a cobbler made with a surprisingly light and crispy topping (which I will save for making shortbread for strawberries and the like in the future), and I didn't dare flip that one either. It was a banger of a cobbler, and would go fantastic with blackberries or cherries in syrup. Sadly not with my early tart plums.

So I went to a German recipe page a friend pointed out to me, and once I successfully translate all the weight in metric into useful kitchen values, I will try again. Once the next plum tree gets ripe

Posted by: Kindltot at August 09, 2026 04:20 PM (rbvCR)

23 Brie never impressed me much.
Harvarti is on the money.

I always did like the Danes more than the French so it checks out.

Posted by: SpeakingOf at August 09, 2026 04:23 PM (6ydKt)

24 Dang CBD! Thats fancy eating!

Posted by: Weasel at August 09, 2026 04:25 PM (jt/rW)

25
I have my drawbacks and limitations. But I make a good soup. Nothing fancy: broth, meat or chicken, celery, onions, mushrooms, carrots, potatoes sometimes, spinach. Add a pint of heavy cream at the end. Lunch for a week.

Posted by: Hadrian the Seventh at August 09, 2026 04:25 PM (O0L8i)

26 Love pasta aglia e olio with huge amounts of freshly rough ground black pepper.

Posted by: San Franpsycho at August 09, 2026 04:25 PM (JvZF+)

27 "but might have to do with fermented grapes."

Now it is getting interesting. Any good MoMe recipes that you could rip off?

Posted by: Pete Bog at August 09, 2026 04:26 PM (KtVoC)

28 Aged havarti and fontina. that should do it

Posted by: Ben Had at August 09, 2026 04:26 PM (3ZNGI)

29 You have slice the garlic razor thin like in the movies so it liquifies.

Posted by: San Franpsycho at August 09, 2026 04:26 PM (JvZF+)

30 Spaghetti aglio e olio looks good, and easy to make.

I'd definitely have to add chicken or shrimp to it, though.

My brother was raving about some "Dirty Spaghetti" he made a few months back.
I never got to try it, but it seems like it would be tasty.
Here's a recipe:

https://tinyurl.com/3x2f85mc
(homemadeinterest.com)

Posted by: SpeakingOf at August 09, 2026 04:27 PM (6ydKt)

31 So for years, my daughters were my sous chefs. After the loss of my wife in 2023, they have gradually taken on more responsibility. I haven't told my oldest daughter (yet), but I am now HER sous chef!

God bless her!

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 04:27 PM (7kJyR)

32 This is crazy:
Per the Post, "The UK council for the heart of London is pushing a bonkers new policy that would ban drinkers from standing up while having a drink.

The Westminster City Council — which oversees one of the busiest nightlife districts in Europe — wants to ban what it labels “vertical drinking” in a bizarre bid to cut down on drunkenness..."

Posted by: Tuna at August 09, 2026 04:28 PM (lJ0H4)

33 The local Kroger subsidiary (Fred Meyer) has bone-in pork butt roasts on sale. I don't know if this is the same across the Kroger empire.

I bought a biggun yesterday, cut it up into three pieces, which I froze to make pulled pork at a later time, and put the bone with some good-sized scraps of meat still on it in a pot of pinto beans, which I just had some of for lunch.

A pulled pork + soup bone destiny means that making "pretty" cuts or getting everything off the bone is a non-issue, so your butcher skills don't matter all that much.

One advantage of living alone: you don't have to worry about offending anyone by farting.

Posted by: Rodrigo Borgia at August 09, 2026 04:28 PM (IG3/x)

34
Love pasta aglia e olio with huge amounts of freshly rough ground black pepper.
Posted by: San Franpsycho at August 09, 2026 04:25 PM (JvZF+)

_________

I'm a simple guy. Macaroni, butter, salt, pepper. Happiness.

Posted by: Hadrian the Seventh at August 09, 2026 04:29 PM (O0L8i)

35 I'll bet a nice sorbet would go great with that lamb and cauliflower.

Posted by: Ben Had at August 09, 2026 04:29 PM (3ZNGI)

36 Ok foodies, I need a recommendation for the best barbecue in Kansas City. I have a need for some burnt ends this week.

Posted by: JackStraw at August 09, 2026 04:29 PM (viF8m)

37 First day of school already?!

Posted by: Dash my lace wigs! at August 09, 2026 04:31 PM (h7ZuX)

38
The UK council for the heart of London is pushing a bonkers new policy that would ban drinkers from standing up while having a drink.

__________

When Vince Lombardi came to the Packers in 1959, his rule was no drinking at the bar. It didn't look professional. If you're having a drink, you have to be seated.

Posted by: Hadrian the Seventh at August 09, 2026 04:31 PM (O0L8i)

39 Wife made a new salad. It’s got meat in it so I’m looking forward to it. All about the dressing.

Posted by: Billythesquid at August 09, 2026 04:32 PM (gN+5I)

40 bone-in pork butt roasts

@Rodrigo Borgia at August 09, 2026 04:28 PM (IG3/x)

OMG, bone in is the only way to go! In addition to your suggestions, I will often make a chili verde out of the leftovers. (Ummm, may cause additional fartage,..pronounced fart-ahhhhjjj)

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 04:32 PM (7kJyR)

41 Last night: grilled NY strip, grilled fresh peaches with burrata, grilled corn, arugula fig salad

Tonight: grilled salmon filet, roasted yellow potatoes, sliced tomato and cucumber salad

We will also observe National S'mores Day even though I do not partake in this ritualistic debasement of an American chocolate bar

Posted by: San Franpsycho at August 09, 2026 04:32 PM (JvZF+)

42 I know it’s a weakness, but I don’t think I could cook a lamb I’d raised myself. I just don’t like having a personal relationship with my food.

I went to a full pig roast at an out in the country wedding party once, and it was great and the roast pig tasted great, but then I looked over at it still on the spit, and it seemed to be looking at me. And I just couldn’t eat it any more. Like I said, I know that’s weak.

Posted by: Tom Servo at August 09, 2026 04:33 PM (QDJ2U)

43 First day of school already?!
Posted by: Dash my lace wigs!

My grandkids start tomorrow too. Normally they would have started last week but the school systems got hacked so they got a well reprieve.

Posted by: Tuna at August 09, 2026 04:33 PM (lJ0H4)

44
HEB sells pound-and-a-half packages of ham trimmings. Very convenient in size, form and flavor (lots of yummy fat).

Posted by: Hadrian the Seventh at August 09, 2026 04:34 PM (O0L8i)

45 Oh, also of note, we are coming into APPLE season!!!!
I've made 2 pans (cast iron!) of baked apples in the last 3 days!!! Need more vanilla ice cream to go alongside!

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 04:35 PM (7kJyR)

46
Oh, also of note, we are coming into APPLE season!!!!

___________

Would like to make pork and apples, but I haven't found the right recipe.

Posted by: Hadrian the Seventh at August 09, 2026 04:37 PM (O0L8i)

47 >>@38: The UK council for the heart of London is pushing a bonkers new policy that would ban drinkers from standing up while having a drink.
*****
H7: That's just another spit in the face of cultural England. What is a more iconic image than the Brits standing at the bar of their local and having pint.

Posted by: Rufus T. Firefly at August 09, 2026 04:39 PM (mITdA)

48 >>I know it’s a weakness, but I don’t think I could cook a lamb I’d raised myself. I just don’t like having a personal relationship with my food.

In addition to her job with horses, my mom coached high school girls sports. It became a tradition for her team to give her an animal at the end of every season.

One year they gave her a baby pig. It was adorable and smart like a dog. Loved to hide in the shavings in her stall and play fetch. Also grew like a weed.

We couldn't keep her when she started getting big and a bit destructive but we couldn't eat her. So we traded her to a pig farmer who gave us a freezer full of bacon, ham, etc. I don't whose pig we did eat but it was delicious and guilt free.

Posted by: JackStraw at August 09, 2026 04:39 PM (viF8m)

49 I know it’s a weakness, but I don’t think I could cook a lamb I’d raised myself. I just don’t like having a personal relationship with my food.
Posted by: Tom Servo at August 09, 2026 04:33 PM (QDJ2U)

Around here a lot of the kids do 4H. I think that reinforces the agricultural outlook, but I would guess more than a few tears have been shed when selling an animal that had been raised just for that purpose.

Posted by: Pete Bog at August 09, 2026 04:40 PM (KtVoC)

50 I'm appreciating better ingredients and simpler preparations these days. Oil and garlic. Salad dressing is evoo, balsamic, dijon, and s&p. Butter and lemon.

Posted by: San Franpsycho at August 09, 2026 04:40 PM (JvZF+)

51 Would like to make pork and apples, but I haven't found the right recipe.
Posted by: Hadrian the Seventh at August 09, 2026 04:37 PM (O0L8i)

NEITHER HAVE I!!!!!

Tried a couple times, but can't find an apple with the right tartness.

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 04:40 PM (7kJyR)

52 I’ll bet the standing/sitting while drinking distinction is primarily a class thing. I can see English plowmen, and the Poles, and the lowland Germans all wanting to stand and lean on something while they quaff a pint. Whereas the French and the Italians and the English upper crust would all prefer to sit at a fine table and be served in delicate glasses on a silver tray.

Posted by: Tom Servo at August 09, 2026 04:40 PM (QDJ2U)

53
First day of school already?!
Posted by: Dash my lace wigs! at August 09, 2026 04:31 PM (h7ZuX)

__________

*laughs cruelly*

Posted by: Hadrian the Seventh at August 09, 2026 04:41 PM (O0L8i)

54 School coming soon, working at one with a deadline I I think by next Sunday

Posted by: Skip at August 09, 2026 04:42 PM (Ia/+0)

55 Chicken stir fry is on the menu tonight. Cleaning out all the veggies to get ready for the incoming veggies tomorrow. Plus, it’s quick, easy to do and tastes good. I include chili pepper to give it a good kick.

Posted by: Piper at August 09, 2026 04:44 PM (ZdaMQ)

56 Would like to make pork and apples, but I haven't found the right recipe.
Posted by: Hadrian the Seventh

I've made Thai red curry with pork and apples. It sounds all kinds of wrong, but it works.

Posted by: mikeski at August 09, 2026 04:44 PM (VHUov)

57 School starts here on the 25th. Then traffic becomes twice as bad.

Posted by: nckate at August 09, 2026 04:44 PM (enNUy)

58 > First day of school already?!
----------
2nd week here in KY.

Posted by: Martini Farmer at August 09, 2026 04:44 PM (2Cry5)

59 And we have a media that are maniacal in their desire to amplify every bit of equivocal data into some worldwide pandemic.

I think you're forgetting Trump's role in encouraging food borne illness.

Posted by: Piper's daughter at August 09, 2026 04:45 PM (Riz8t)

60 Oops

Posted by: Archimedes = Piper's daughter at August 09, 2026 04:46 PM (Riz8t)

61 For some reason, I've a real hankering for a Manhattan tonight. Winter is coming!

Posted by: Archimedes at August 09, 2026 04:46 PM (Riz8t)

62 For some reason, I've a real hankering for a Manhattan tonight. Winter is coming!
Posted by: Archimedes

If you're Piper's daughter, you're too young for a Manhattan.

Posted by: mikeski at August 09, 2026 04:47 PM (VHUov)

63 It’s the “2 second rule” btw. Standards have really fallen in recent years!

Posted by: Common Tater at August 09, 2026 04:47 PM (YOD0n)

64 For lunch, I made a salad with watermelon, strawberries, feta, basil and balsamic glaze. It was so delicious.

Posted by: Piper at August 09, 2026 04:48 PM (ZdaMQ)

65 For some reason, I've a real hankering for a Manhattan tonight. Winter is coming!
Posted by: Archimedes

If you're Piper's daughter, you're too young for a Manhattan.

Or a Tesla!

Posted by: Archimedes at August 09, 2026 04:48 PM (Riz8t)

66 62 For some reason, I've a real hankering for a Manhattan tonight. Winter is coming!
Posted by: Archimedes

If you're Piper's daughter, you're too young for a Manhattan.
Posted by: mikeski at August 09, 2026 04:47 PM (VHUov

Did something happen while I was floating around in the pool like a princess?

Posted by: Piper at August 09, 2026 04:49 PM (ZdaMQ)

67 Last time I had butterfly pork chops I baked them, and I just sliced a couple honey crisp apples into wedges and baked them in the same tray with some cinnamon on them, where they’d benefit from some of the juices cooking out. Nothing fancy , but I liked it.

Posted by: Tom Servo at August 09, 2026 04:50 PM (QDJ2U)

68 I made Hamburger Helper "Stroganoff" this week, except I didn't use the boxed crap, but rather real ingredients. It's amazing how much better a simple dish like that can be. A bit of hamburger, sour cream, sauteed onion and garlic, egg noodles, various spices, and voila!

Posted by: Archimedes at August 09, 2026 04:51 PM (Riz8t)

69 65 For some reason, I've a real hankering for a Manhattan tonight. Winter is coming!
Posted by: Archimedes

If you're Piper's daughter, you're too young for a Manhattan.

Or a Tesla!
Posted by: Archimedes at August 09, 2026 04:48 PM (Riz8t)

Tesla is a GREAT band! Love Modern Day Cowboy!

Ohhhhh, wait,....were you talikng about that car thingie that runs on batteries????

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 04:52 PM (7kJyR)

70 A bit of hamburger, sour cream, sauteed onion and garlic, egg noodles, various spices, and voila!

I forgot to mention red wine vinegar, and grated cheddar and parmesan cheese.

Posted by: Archimedes at August 09, 2026 04:52 PM (Riz8t)

71 Like I said, I know that’s weak.
Posted by: Tom Servo at August 09, 2026 04:33 PM (QDJ2U)

Memo to Other Food Morons: "Make Tom Servo a Man."

Posted by: Boswell at August 09, 2026 04:52 PM (j10i6)

72 Kraft isn’t hardly edible. They are sort of like Macaroni, though … not really.

Buy some decent elbow macaroni. Make a base with Milk, even better a Bechamel and fold in your own Cheddar or even Velveeta, and it is much better. Throw in a can of Chili, and you’ve got some fine dinin’, genuine trailer trash cuisine right there, pard

Posted by: Common Tater at August 09, 2026 04:53 PM (YOD0n)

73 I need to eat more veggies. To that end, I made a broccoli salad lastMonday that lasted me until the weekend. Chopped broccoli, chopped green onion because I don't like to bite into raw mature onion, shredded radish, chopped kale, matchstick carrots, and bacon. Dressed it with Duke's mayo, paprika, a couple of generous shakes of Tony Chachere's, and black pepper. It suited me; most recipes for it are too sweet. Will make more this week.

Posted by: Dash my lace wigs! at August 09, 2026 04:53 PM (h7ZuX)

74 72 Kraft isn’t hardly edible. They are sort of like Macaroni, though … not really.

Buy some decent elbow macaroni. Make a base with Milk, even better a Bechamel and fold in your own Cheddar or even Velveeta, and it is much better. Throw in a can of Chili, and you’ve got some fine dinin’, genuine trailer trash cuisine right there, pard
Posted by: Common Tater at August 09, 2026 04:53 PM (YOD0n)

I have Alton Brown's books, and his Mac&Cheese is AWESOME!!!!

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 04:54 PM (7kJyR)

75 If you're Piper's daughter, you're too young for a Manhattan.
Posted by: mikeski at August 09, 2026 04:47 PM (VHUov

I hear she's also getting a Tesla with a Flock camera installed in it...the poor kid will be dateless all thru high school...

Posted by: Boswell at August 09, 2026 04:54 PM (j10i6)

76 . For some reason, I've a real hankering for a Manhattan tonight. Winter is coming!
----------
Isn't it weird how some cocktails are "winter" and others are "summer?" And yet, others are anytime drinks.

Martinis are suitable anytime. Just sayin'.

Posted by: Martini Farmer at August 09, 2026 04:55 PM (2Cry5)

77 Would like to make pork and apples, but I haven't found the right recipe.
Posted by: Hadrian the Seventh

My mom always did it with Granny Smiths, sauerkraut and onions, so it wasn’t overly sweet. She told me it’s how they did it in the Alsatian area of France. True? Who knows but it makes sense.

Posted by: Piper at August 09, 2026 04:55 PM (ZdaMQ)

78 Smoked Bourbon Old Fashioned, usually a winter/football drink, but can be enticed during the summer!

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 04:57 PM (7kJyR)

79
It's winter in Australia.

Posted by: Hadrian the Seventh at August 09, 2026 04:58 PM (O0L8i)

80 Nobody needs a cookbook to make Mac & Cheese. At least I hope not

Posted by: Common Tater at August 09, 2026 04:59 PM (YOD0n)

81 I made link sausage with apple and onion ground in. It is tasty but I probably needed more than a single sweet apple for the 5 lbs of pork.

Posted by: Kindltot at August 09, 2026 04:59 PM (rbvCR)

82 My mom always did it with Granny Smiths, sauerkraut and onions, so it wasn’t overly sweet. She told me it’s how they did it in the Alsatian area of France. True? Who knows but it makes sense.
Posted by: Piper at August 09, 2026 04:55 PM (ZdaMQ)

Sauerkraut and onions are as German as it gets, but the Alsatian’s are all half German so like you say, it makes sense.

Posted by: Tom Servo at August 09, 2026 04:59 PM (QDJ2U)

83 Daughter lives in Europe. I send Mac & Cheese care packages to her every few months.

Posted by: RS at August 09, 2026 04:59 PM (GYx3d)

84 I mean, maybe when you’re 11 or something like that

Posted by: Common Tater at August 09, 2026 05:00 PM (YOD0n)

85 Mac & cheese from the sorority house days: 1 pound elbows, 1 quart whole milk, 1 stick real butter, 1 pound velveeta loaf.

Posted by: nckate at August 09, 2026 05:00 PM (enNUy)

86 My theory is that the recent hysterical over-reaction to food-borne illness is aimed at blaming RFK Jr and The Orange One for . . . something.

Posted by: a.moron at August 09, 2026 05:01 PM (X5Jzz)

87 Because I'm 29, I've decided to try out some higher quality vinegars than I typically buy. The red wine I've always used is Pompeiian, but the vinegar snobs turn up their noses at it. I've ordered red wine vinegar, champagne vinegar, and sherry vinegar (from O Olive Oil) and white wine vinegar from Napa Valley. I use vinegar mostly for vinaigrette, so I'm not sure if I'll be able to tell a difference between these and balsamic from Costco, but why not live a little.

Posted by: Archimedes at August 09, 2026 05:01 PM (Riz8t)

88 HEB makes a brisket/ jalapeno mac n chees that is fantastic.

Posted by: Ben Had at August 09, 2026 05:01 PM (3ZNGI)

89 Lamb is one of the most underrated meats. It’s so tasty, almost as tender as the best beef, and very easy to cook.

Just pan sear maybe 3 minutes a side and season simply with salt and pepper. I add some cumin and za’atar for a little extra bling and earthy flavor.

That’s it. Done. No fancy prep. No recipes with 762 ingredients. No long cooking times measured in days.

I like Australian loin chops (look like mini porterhouse steaks). Some ppl prefer American and/or rib chops. Australia lamb is significantly cheaper and has a bit more gamey flavor. Which is what I want when eating lamb.

Posted by: Elric the Blade at August 09, 2026 05:03 PM (qszYa)

90 I noticed a lot of times when amateurs take pictures of cooking food, it’s often a pic of raw uncooked food. Nobody knows why. Bacon is especially gnarly.

ProTip: take a picture when the food is done, just before you take it off the stove or grill, when it’s all nicely browned or cooked to perfection.

Posted by: Common Tater at August 09, 2026 05:05 PM (YOD0n)

91 32 This is crazy:
Per the Post, "The UK council for the heart of London is pushing a bonkers new policy that would ban drinkers from standing up while having a drink.

The Westminster City Council — which oversees one of the busiest nightlife districts in Europe — wants to ban what it labels “vertical drinking” in a bizarre bid to cut down on drunkenness..."

Posted by: Tuna at August 09, 2026 04:28 PM (lJ0H4)

In my experience, if you can still stand up while drinking, you're not all that drunk.

Posted by: a.moron at August 09, 2026 05:05 PM (X5Jzz)

92 HEB makes a brisket/ jalapeno mac n chees that is fantastic.
Posted by: Ben Had at August 09, 2026 05:01 PM (3ZNGI)

Oh Ben...please tell me you would ruin a beautiful brisket by putting it on a kids meal!

Like putting a medium rare grilled tomahawk steak on Cheetos..

Posted by: Boswell at August 09, 2026 05:05 PM (j10i6)

93 80 Nobody needs a cookbook to make Mac & Cheese. At least I hope not
Posted by: Common Tater at August 09, 2026 04:59 PM (YOD0n)

Grow up with your Grams and Nanas making it all WRONG, and you need a new starting point.

God bless their souls,..but they were wrong.

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 05:06 PM (7kJyR)

94
Lamb is one of the most underrated meats. It’s so tasty, almost as tender as the best beef, and very easy to cook.

__________

Her Majesty's ideal meal (she's a Kiwi) would be lamb, oysters and potatoes, washed down with a margarita.

Posted by: Hadrian the Seventh at August 09, 2026 05:06 PM (O0L8i)

95 90 I noticed a lot of times when amateurs take pictures of cooking food, it’s often a pic of raw uncooked food. Nobody knows why. Bacon is especially gnarly.

ProTip: take a picture when the food is done, just before you take it off the stove or grill, when it’s all nicely browned or cooked to perfection.
Posted by: Common Tater at August 09, 2026 05:05 PM (YOD0n)
——-

‘Fuck you!’

— Chuck Schumer

Posted by: Elric the Blade at August 09, 2026 05:06 PM (qszYa)

96 85 Mac & cheese from the sorority house days: 1 pound elbows, 1 quart whole milk, 1 stick real butter, 1 pound velveeta loaf.
Posted by: nckate at August 09, 2026 05:00 PM (enNUy)

YEP! That's the Grams recipe...there are better options!

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 05:08 PM (7kJyR)

97 80 Nobody needs a cookbook to make Mac & Cheese. At least I hope not

Posted by: Common Tater at August 09, 2026 04:59 PM (YOD0n)

Homemade Mac & Cheese would require a recipe.

My mom made it forever for Thanksgiving and/or Christmas & New Years. It was a pretty long process of adding layers of boiled macaroni, lots of Velveeta and shredded cheddar, along with pouring condensed milk and milk over the entire pan topped with pats of butter. Then it was in the oven for a few hours.

It was worth it.

Posted by: SpeakingOf at August 09, 2026 05:08 PM (6ydKt)

98 I am sick and f*cking tired of the hysterical over-reaction to food-borne illness in America. We have much better reporting systems now than we did in previous generations. We have amazingly sensitive diagnostic tests that detect pathogens at minuscule concentrations. And we have a media that are maniacal in their desire to amplify every bit of equivocal data into some worldwide pandemic.

__________________________

Absolutely. Things have become much improved since 2003. That year marked the largest Hepatitis A outbreak in US history and brought down a franchise (Chi-Chi's Restaurant). The culprit was green onions out of ....(you guessed it)....Mexico. The irony being that Chi-Chi's was not really a Mexican brand. It was created up in Minnesota. But, the Mexicans got their revenge...eventually.

Posted by: Orson at August 09, 2026 05:08 PM (dIske)

99 the temperature is variable and not easily adjustable... That is by no means an onerous demand
--------

Hold it...just last thread you were complaining about that.

Posted by: CBD's thermostat at August 09, 2026 05:09 PM (XeU6L)

100 >>Oh Ben...please tell me you would ruin a beautiful brisket by putting it on a kids meal!

A very popular dish around here is lobster mac n cheese. Kids of all ages love it.

Posted by: JackStraw at August 09, 2026 05:09 PM (viF8m)

101 Boswell, the amount of brisket is minimal so it isn't sacrelidge.

Posted by: Ben Had at August 09, 2026 05:09 PM (3ZNGI)

102 Throw in a can of Chili, and you’ve got some fine dinin’, genuine trailer trash cuisine right there, pard

Posted by: Common Tater at August 09, 2026 04:53 PM (YOD0n)

Oh...look at Mr. Fancypants!

Posted by: CharlieBrown'sDildo at August 09, 2026 05:10 PM (l4RKn)

103 Chi-Chi's was not really a Mexican brand.
------

Buy more Texas Pete!

Posted by: A Tar Heel at August 09, 2026 05:10 PM (XeU6L)

104 JackStraw, my new favorite is lobster in champagne sauce.

Posted by: Ben Had at August 09, 2026 05:10 PM (3ZNGI)

105 A very popular dish around here is lobster mac n cheese. Kids of all ages love it.
Posted by: JackStraw at August 09, 2026 05:09 PM (viF8m)

Lobster...well okay then. They disserve it, the damn water bugs.

But beautifully smoked, aged beef - right out!

Posted by: Boswell at August 09, 2026 05:11 PM (j10i6)

106 Lamb is one of the most underrated meats. It’s so tasty, almost as tender as the best beef, and very easy to cook.

__________

Her Majesty's ideal meal (she's a Kiwi) would be lamb, oysters and potatoes, washed down with a margarita.
Posted by: Hadrian the Seventh at August 09, 2026 05:06 PM (O0L8i)
——-

What, no wallaby? LOL. Wallaby is excellent, btw. More subtle than lamb, but a really good lean piece of red meat. Almost impossible to get in the USA, unless you order online from a exotic meat store and pay through the ass.

Posted by: Elric the Blade at August 09, 2026 05:11 PM (qszYa)

107 >>JackStraw, my new favorite is lobster in champagne sauce.

I love it too.

How is you email working? I want to send you a video.

Posted by: JackStraw at August 09, 2026 05:12 PM (viF8m)

108 22 -- Czechs have something called "plum dumplings". I had it twice many, years ago, made by Czech female relatives. As I remember, it's A sweetish steamed dumpling with a sweet sauce made from fresh plums ladies over it. I do remember stuffing myself stupid with it.

Posted by: Captain Josepha Sabin at August 09, 2026 05:13 PM (DK5Sh)

109 Boswell, the amount of brisket is minimal so it isn't sacrelidge.
Posted by: Ben Had at August 09, 2026 05:09 PM (3ZNGI)

Okay Ben...

and sorry, I was just testing out Rude Week.

Posted by: Boswell at August 09, 2026 05:13 PM (j10i6)

110 Lamb is one of the most underrated meats. It’s so tasty, almost as tender as the best beef, and very easy to cook.

__________

Her Majesty's ideal meal (she's a Kiwi) would be lamb, oysters and potatoes, washed down with a margarita.
Posted by: Hadrian
-------

When, exactly, does 'lamb' become 'mutton'? At weaning time?

Posted by: A Tar Heel at August 09, 2026 05:14 PM (XeU6L)

111 Australia lamb is significantly cheaper and has a bit more gamey flavor. Which is what I want when eating lamb.

Posted by: Elric the Blade at August 09, 2026 05:03 PM (qszYa)

I'm not into the gamey flavor. I've liked some venison I've eaten over the years, but that's about it.

The only lamb I've tried and liked comes off the spit in and goes in gyros.
I love that.

Posted by: SpeakingOf at August 09, 2026 05:14 PM (6ydKt)

112 Her Majesty's ideal meal (she's a Kiwi) would be lamb, oysters and potatoes, washed down with a margarita.
Posted by: Hadrian the Seventh at August 09, 2026 05:06 PM (O0L8i)

____________________

Kiwis are suspect in my culinary opinion (which admittedly carries no weight), but don't they eat something called Kina? I think they are sea urchins of something like that.

Posted by: Orson at August 09, 2026 05:15 PM (dIske)

113 When, exactly, does 'lamb' become 'mutton'? At weaning time?
Posted by: A Tar Heel at August 09, 2026 05:14 PM (XeU6L)

Oh hell, are we now going to argue chicken "fryers" vs "roasters"?

-SLV

Posted by: Shy Lurking Voter at August 09, 2026 05:15 PM (7kJyR)

114 Boswell, since I am now the president of the Expediency Discernment Council I will accept your answer.

Posted by: Ben Had at August 09, 2026 05:16 PM (3ZNGI)

115 *Hugs Ben*

You're the best!

Posted by: Boswell at August 09, 2026 05:16 PM (j10i6)

116 I don't think that I would much like to slaughter lambs.

Posted by: Mike Hammer, etc., etc. at August 09, 2026 05:17 PM (XeU6L)

117 Lamb is one of the most underrated meats. It’s so tasty, almost as tender as the best beef, and very easy to cook.

__________

Her Majesty's ideal meal (she's a Kiwi) would be lamb, oysters and potatoes, washed down with a margarita.
Posted by: Hadrian
-------

When, exactly, does 'lamb' become 'mutton'? At weaning time?
Posted by: A Tar Heel at August 09, 2026 05:14 PM (XeU6L)
——

Lamb is young sheep, maybe 6 months to a year. Mutton is adult sheep. 2+ years old. Mutton might be too gamey to eat as a steak. But it’s in a lot of classic UK stews, like Shepards Pie.

Posted by: Elric the Blade at August 09, 2026 05:18 PM (qszYa)

118 There's always the age old debate of "Is it a sandwich?" to fall back on.

Posted by: SpeakingOf at August 09, 2026 05:18 PM (6ydKt)

119 I am sute we didn't start school until after labor day, and went until 2nd week of June

Posted by: Skip at August 09, 2026 05:19 PM (Ia/+0)

120 >>Kiwis are suspect in my culinary opinion (which admittedly carries no weight), but don't they eat something called Kina? I think they are sea urchins of something like that.

The Japanese love uni, sea urchin sushi.

This is not to say the Japanese don't have some weird ideas about food. They do.

Posted by: JackStraw at August 09, 2026 05:20 PM (viF8m)

121
Fun fact: Kraft Original Mac & Cheese doesn't have any actual cheese in it

just cheese-mimicking substances

Posted by: Don Black at August 09, 2026 05:21 PM (ZxPkt)

122 I know a lot of elderly folks who regularly get blocks of that government cheese. They can't eat it all any are happy to pass it on to anyone who will take it. It's like American cheese or velveeta, won't slice for shit, but it's good for nachos and mac and cheese. What ever isn't used gets set to the food bank.

Posted by: Rev. Wishbone at August 09, 2026 05:21 PM (iySPJ)

123 I'll never understand the blowfish (fugu) thing.

Something that has a chance of killing me?
I'm fine not trying everything on the menu.

Posted by: SpeakingOf at August 09, 2026 05:22 PM (6ydKt)

124 Now that we're passed 100, the solution to scaring people with food is easy. Trump needs to announce that he eats everyday, and recommends it for everyone to stay healthy.

Everyone with severe TDS will stop eating. DSA candidates will drop like flies.

PS. If I forget to mention something odd about a WI DSA candidate on the ONT, ask. I won't pollute the Food Thread with it.

Posted by: Hour of the Wolf at August 09, 2026 05:23 PM (qx7Zg)

125 The gamiest meat I ever had was wild Scottish hare. So insanely gamey it was almost inedible. And I paid a $150 up charge for it at Daniel, on top of their already ludicrous price fix charge.

Was it worth it? Hell no. But I never saw it on a menu before, so I said what the fuck. Never saw it on a menu since. Which is fine. It was a one-and-done for me.

Posted by: Elric the Blade at August 09, 2026 05:23 PM (qszYa)

126 Lamb kabobs. On the smoker. Next week.

That is all.

Posted by: Martini Farmer at August 09, 2026 05:24 PM (2Cry5)

127 The three best food movies: Tortilla Soup, Dinner Rush and Julie and Julia. I have used recipes out of all three.

Posted by: Ben Had at August 09, 2026 05:25 PM (3ZNGI)

128 Best lamb dish I've had is lamb vindaloo. Freaking fantastic.

Posted by: Mr Aspirin Factory at August 09, 2026 05:25 PM (IivNP)

129 Somebody needs to take Elric rabbit hunting so he can get his fix at a whole lot less than $150 a pop.

Posted by: SpeakingOf at August 09, 2026 05:28 PM (6ydKt)

130 Once I thought it was mean and cruel to eat little lambs, why don’t you just let them grow up? And then I tasted mutton, and said “ohh, so THAT’S why!”

Posted by: Tom Servo at August 09, 2026 05:28 PM (QDJ2U)

131 Lamb happens to be on the menu today. Got a shoulder chop marinating in:

1 tbspn Olive oil

1/2 tbspn cider vinegar w/splash of raspberry balsamic vinegar (happened to be in reach)

1 crushed garlic clove

pinch of salt

1/2 tspn dry mustard

Same, paprika

Same Worcestershire sauce

The wine is a 2020 Petit syrah/ Zinfandel blend. Should be interesting. Off to prep the grill...

Posted by: Joe Kidd at August 09, 2026 05:29 PM (nbLIj)

132 The three best food movies: Tortilla Soup, Dinner Rush and Julie and Julia. I have used recipes out of all three.
Posted by: Ben Had

I see there's a new movie coming out about the young Anthony Bourdain.

Posted by: Tuna at August 09, 2026 05:29 PM (lJ0H4)

133 I'll never understand the blowfish (fugu) thing.

Something that has a chance of killing me?
I'm fine not trying everything on the menu.
Posted by: SpeakingOf at August 09, 2026 05:22 PM (6ydKt)
—-

Status symbol in Japan. Very expensive. It’s actually a nice clean whitefish, but nothing extraordinary. And the deaths are (deliberately) overhyped to add to the exotic danger. Only a few deaths a year in Japan, and almost always some rando who tries to prepare it himself.

Posted by: Elric the Blade at August 09, 2026 05:29 PM (qszYa)

134 >>I don't think that I would much like to slaughter lambs.

Well hello, Clarice.

Posted by: JackStraw at August 09, 2026 05:30 PM (viF8m)

135 I'll never understand the blowfish (fugu) thing.

Something that has a chance of killing me?
I'm fine not trying everything on the menu.
Posted by: SpeakingOf at August 09, 2026 05:22 PM (6ydKt)

It numbs your extremities and gives a warm fuzzy feeling I am told. It also reduces sensation in your schwanzstucker, so you can stay hard and go longer. Woof!

Fugu toxin is also the toxin in the skins of rough-skinned newts, I am told. So if you are in the PNW you have yet another way to kill yourself.

Posted by: Kindltot at August 09, 2026 05:30 PM (rbvCR)

136 I learned about Vindaloo from Dave Lister on Red Dwarf.

Posted by: Tom Servo at August 09, 2026 05:30 PM (QDJ2U)

137 Grandma Aspirin Factory's rabbit: butter, salt, pepper, onions, a bit of worchester sauce. Tasty.

Posted by: Mr Aspirin Factory at August 09, 2026 05:30 PM (IivNP)

138 I got one of those Jap pans for making tamagoyaki (sp) eggs

works great- you should try it
tonight is reverse-seared top sirloin with insta-mash potatoes & gravy

Posted by: Don Black at August 09, 2026 05:31 PM (ZxPkt)

139 The nice thing about sheep is they reliably age from "cute" to "tasty"

Posted by: Kindltot at August 09, 2026 05:31 PM (rbvCR)

140 Rabbit, white wine and herbs de provance.

Posted by: Ben Had at August 09, 2026 05:32 PM (3ZNGI)

141 I don't cook. I just heat something up.
Tonight will be turkey sandwich and Mac and cheese.
My meals are according to my food budget which is getting a bit skimpy lately. And No Lettuce!

Posted by: Case at August 09, 2026 05:32 PM (fV9m3)

142 Like the five-second rule!

I thought Weasel took the rule up to 10 or 15. No?

Posted by: olddog in mo at August 09, 2026 05:33 PM (zJHVr)

143 I do lamb chops under the broiler.

Marinate in crushed garlic, fresh rosemary, s& p and olive oil.

Brush with Dijon mustard and broil for just a couple minutes each side. I like mine medium rare.

Serve with a salad and homemade tzatziki.

Posted by: nurse ratched. at August 09, 2026 05:33 PM (yEz+x)

144 Only a few deaths a year in Japan, and almost always some rando who tries to prepare it himself.

Posted by: Elric the Blade at August 09, 2026 05:29 PM (qszYa)

Apparently you need to be a skilled surgeon to get the right parts out without infecting the entire fish.

Posted by: SpeakingOf at August 09, 2026 05:33 PM (6ydKt)

145 And CBD, your friends must really like you. That looks amazing.

Posted by: nurse ratched. at August 09, 2026 05:33 PM (yEz+x)

146 A bit of nostalgia. We came across a recipe Mrs. JTB had from a Home Ec class, circa the 1960s. It was mimeoraphed. I took a sniff to see if it still had some of that good mimeograph scent. Sadly, that was long gone. But the recipe looked pretty good. At least it was still visible.

Posted by: JTB at August 09, 2026 05:33 PM (yTvNw)

147 Somebody needs to take Elric rabbit hunting so he can get his fix at a whole lot less than $150 a pop.
Posted by: SpeakingOf at August 09, 2026 05:28 PM (6ydKt)
——

Different animal. I’ve had rabbit many times and like it. The Scottish hare was 10x more gamey. I won’t eat that again.

Posted by: Elric the Blade at August 09, 2026 05:33 PM (qszYa)

148 140 Rabbit, white wine and herbs de provance.

Posted by: Ben Had at August 09, 2026 05:32 PM (3ZNGI)

See Elric, Ben Had has rabbit experience.

Posted by: SpeakingOf at August 09, 2026 05:35 PM (6ydKt)

149 I thought Weasel took the rule up to 10 or 15. No?
Posted by: olddog in mo at August 09, 2026 05:33 PM (zJHVr)

He likes to live …….dangerously

Posted by: Pete Bog at August 09, 2026 05:35 PM (3/IoU)

150 Different animal. I’ve had rabbit many times and like it. The Scottish hare was 10x more gamey. I won’t eat that again.
Posted by: Elric the Blade

They need to be strongly flavored to hold up to the scotch-whisky marinade, laddie.

Posted by: macmikeski at August 09, 2026 05:36 PM (VHUov)

151 Son #1 just called and he’s going to be in my hood this afternoon and offered to bring over a pizza and salad from Pagliaccci.

We can have a frosty on the beach first.

Seattle is a shithole. But it’s my shithole and I’m not leaving. Until Marine asks me to.

Posted by: nurse ratched. at August 09, 2026 05:36 PM (yEz+x)

152 >>>Once I thought it was mean and cruel to eat little lambs, why don’t you just let them grow up? And then I tasted mutton, and said “ohh, so THAT’S why!”

Posted by: Tom Servo

>Mutton has a peculiar flavor best tamed with parsnips, turnips, carrots and potatoes. Definitely a stew type dish. I can eat it, but it's not something I would order from a menu.

Posted by: Rev. Wishbone at August 09, 2026 05:38 PM (iySPJ)

153 >
Apparently you need to be a skilled surgeon to get the right parts out without infecting the entire fish.
Posted by: SpeakingOf at August 09, 2026 05:33 PM (6ydKt)

I know there is a license involved. It's illegal to serve fugu unless it has been prepared by a licensed chef.

Posted by: Rodrigo Borgia at August 09, 2026 05:38 PM (IG3/x)

154 Son #1 just called and he’s going to be in my hood this afternoon and offered to bring over a pizza and salad from Pagliaccci.

Text him. back: "But Doctor, I am Pagliacci"

Will he understand the joke?

Posted by: Kindltot at August 09, 2026 05:39 PM (rbvCR)

155 I guess, if you think about it, lamb is more popular than beef around the world.

There must be a thousand ways to cook it.

Posted by: SpeakingOf at August 09, 2026 05:40 PM (6ydKt)

156 I just think of the Seinfeld episode.

Posted by: Mr Aspirin Factory at August 09, 2026 05:41 PM (IivNP)

157 Somebody needs to take Elric rabbit hunting so he can get his fix at a whole lot less than $150 a pop.
Posted by: SpeakingOf
---------

Then...there is the risk of tularemia.

Posted by: Bugs at August 09, 2026 05:42 PM (XeU6L)

158 The solvent odor from mimeographed paper was fleeting at best. I knew this because i was deemed sufficiently trustworthy to ferry the freshly printed documents to where they needed to go. I also ran the Filmstrip clicker, and punched out my share of eraser chalk dust too. *buffs nails*

Posted by: Veteran Grade School Teacher Pet at August 09, 2026 05:42 PM (YOD0n)

159 >>Text him. back: "But Doctor, I am Pagliacci"

>>Will he understand the joke?

Am I a clown? Do I amuse you?

Posted by: JackStraw at August 09, 2026 05:43 PM (viF8m)

160 Text him. back: "But Doctor, I am Pagliacci"

Will he understand the joke?
Posted by: Kindltot at August 09, 2026 05:39 PM (rbvCR)

Are you afraid of me?

Posted by: Crazy Joe DiVola at August 09, 2026 05:44 PM (0aYVJ)

161 The solvent odor from mimeographed paper
-------

Ammonia, is my recollection. Same with blueprints.

Posted by: Mike Hammer, etc., etc. at August 09, 2026 05:44 PM (XeU6L)

162 Jeepers, Kindltot. I had to look that up

He did see The Watchmen and suggested it to me.
I think he would get it.

Yeeeeesh.

Posted by: nurse ratched. at August 09, 2026 05:45 PM (yEz+x)

163 > I'll never understand the blowfish (fugu) thing.

Something that has a chance of killing me?
------------
Yeah, not like "shit yourself to death" lettuce. Or whatever death trap we're dealing with this week.

The food chain is a very, very weak link.

Just sayin'.

Posted by: Martini Farmer at August 09, 2026 05:45 PM (2Cry5)

164 Hahahahahaha

He got it!

Posted by: nurse ratched. at August 09, 2026 05:46 PM (yEz+x)

165 Nah, not ammonia. It had a definite “this shit will fry brain cells” bouquet to it. Flammable too, I betcha.

Posted by: Veteran Grade School Teacher Pet at August 09, 2026 05:46 PM (YOD0n)

166 Then...there is the risk of tularemia.

Posted by: Bugs at August 09, 2026 05:42 PM (XeU6L)

*looks it up*
That looks bad.

Posted by: SpeakingOf at August 09, 2026 05:46 PM (6ydKt)

167 The distinct solvent odor on old purple-inked copies—technically from spirit duplicators (or ditto machines) rather than traditional mimeographs—was a sharp, sweet, and cool-to-the-touch chemical smell created by a volatile mixture of methanol and isopropanol
——-

Hm. Maybe

Posted by: Veteran Grade School Teacher Pet at August 09, 2026 05:48 PM (YOD0n)

168 Back during the great egg shortage I stopped buying eggs and haven't bought any since. I'm just like that when I stop buying stuff. My though is oh the hell with it.

Posted by: Case at August 09, 2026 05:48 PM (fV9m3)

169 We live in The Country (Deep South Texas) and have several "custom slaughter" meat markets within reasonable distance. My lovely wife suggested that I consider having one of our young bull calves professionally packed up into a freezer-full of meat, and I looked into it. Price seemed good, and we did have one particular calf who had a talent for pissing me off (fence jumper/cattle-guard crosser). I named him 'Troublemaker' just because.
It wasn't long after this that my wife and I were out in the pasture, looking over the cattle when Troublemaker ambled over, stuck his head in the utility vehicle, and laid his head on my legs so as to facilitate the scritching of the ears. He'd never done it before, but I have a sneaking suspicion that he knew what lay in his future. My wife, of course, couldn't bear the idea of having him trucked to the slaughterhouse, much less cooking him up for the next year. "All I would think about are those big brown eyes!"
I told her that it was hard on me as well. "Every time I fire up the grill to cook steaks, the cattle all gather at the back fence and glare at me. I try to explain, 'It's no one you know!' But they still glare..."

Posted by: Brewingfrog at August 09, 2026 05:48 PM (7eSPw)

170 I've never eaten rabbit. But I recently watched a hawk eat an entire rabbit from my kitchen window. It was one of the feral domestic rabbits that occupy the Boise Bench. Hawk took its time, but basically ate the whole thing with ruthless efficiency, then took what little was left to finish later.

Nothing remained but a pile of white fur.

Posted by: Crazy Joe DiVola at August 09, 2026 05:49 PM (0aYVJ)

171 The food chain is a very, very weak link.

Just sayin'.

Posted by: Martini Farmer at August 09, 2026 05:45 PM (2Cry5)

We import a lot from Mexico, and South America.
Especially seasonally.

Posted by: SpeakingOf at August 09, 2026 05:49 PM (6ydKt)

172 Will someone explain the mustard addition to me. What does it add?

Posted by: Ben Had at August 09, 2026 05:49 PM (3ZNGI)

173 Sock off.

And bon apetit.

Posted by: Pug Mahon, Rock 'n' Roll Martian at August 09, 2026 05:49 PM (0aYVJ)

174 Not one of you food nerds has a recommendation for a BBQ spot in KC? Now I'm going to forced to rely on a local and this never ends well.

Posted by: JackStraw at August 09, 2026 05:52 PM (viF8m)

175 "Son #1 just called and he’s going to be in my hood this afternoon and offered to bring over a pizza and salad from Pagliaccci."

Nurse, look up from the pizza halfway through and say to him..."does this taste funny to you?"

Posted by: Boswell at August 09, 2026 05:52 PM (j10i6)

176 Local store had whole boneless pork loin for $1.99 a pound. I'll cut it into small roasts forthe freezer.

Posted by: Notsothoreau at August 09, 2026 05:52 PM (bkuEU)

177 Nothing remained but a pile of white fur.
Posted by: Crazy Joe DiVola
------
Found the tattered remains (just a pile of feathers) of a wild turkey in the front yard. Coyote.

Posted by: Mike Hammer, etc., etc. at August 09, 2026 05:53 PM (XeU6L)

178 I have absolutely no aversion to raising an animal and then eating it.

Posted by: Ben Had at August 09, 2026 05:53 PM (3ZNGI)

179 Food thread!!!

*stares at reheated pizza*
*kicks dirt*

Posted by: Diogenes at August 09, 2026 05:54 PM (2WIwB)

180 Looks like a whole roasted pig is on the menu for the TXMoMe.

Posted by: Ben Had at August 09, 2026 05:56 PM (3ZNGI)

181 Mustard is great stuff, whether cheap yellow mustard, the high heat fancy Senf, or the powdered stuff, all have their place on sandwiches, dogs, brats and sauces and casseroles and such.

Posted by: Veteran Grade School Teacher Pet at August 09, 2026 05:56 PM (YOD0n)

182 Tonight raviolis, garlic bread and Burrata with heirloom tomatoes and basil from our garden

Posted by: It's me donna at August 09, 2026 05:56 PM (q2fPJ)

183 What's for supper? Cracker night here.

Posted by: Eromero at August 09, 2026 05:56 PM (LHPAg)

184 Looks like a whole roasted pig is on the menu for the TXMoMe.
Posted by: Ben Had at August 09, 2026 05:56 PM (3ZNGI)

Oh I so want to go, just to see Tom Servo eat while wearing a blind fold...

Posted by: Boswell at August 09, 2026 05:57 PM (j10i6)

185 180 Looks like a whole roasted pig is on the menu for the TXMoMe.
Posted by: Ben Had at August 09, 2026 05:56 PM (3ZNGI)
OooooooWeeeeee!

Posted by: Eromero at August 09, 2026 05:57 PM (LHPAg)

186 179 Food thread!!!

*stares at reheated pizza*
*kicks dirt*
Posted by: Diogenes

Reheat in the air fryer and throw a fried egg on top!

And some mama Lil’s Hungarian Peppers!

Posted by: nurse ratched. at August 09, 2026 05:57 PM (yEz+x)

187 Never get attached to anything on the farm.

Posted by: Mr Aspirin Factory at August 09, 2026 05:58 PM (IivNP)

188 What's for supper? Cracker night here.
Posted by: Eromero
-------

Bacon & eggs, toast, sliced watermelon

Posted by: Mike Hammer, etc., etc. at August 09, 2026 05:58 PM (XeU6L)

189 I have absolutely no aversion to raising an animal and then eating it.
Posted by: Ben Had at August 09, 2026 05:53 PM (3ZNGI)

Now if you were only drunk, you'd be my kind of girl!

Posted by: Boswell at August 09, 2026 05:58 PM (j10i6)

190 Food thread side note:

Went to Steak N Shake earlier this week to try their beef tallow fries. They were damn good fries that reminded me of Mickie D's fries of yore. Comparing them to In-N-Out, which tend to linger on the palate (and esophagus) , the beef tallow lets more of the potato come through, and it just seems to digest easier. I'm encouraged enough to expand my research to include home kitchen use...

Posted by: Joe Kidd at August 09, 2026 05:59 PM (nbLIj)

191 Fucking mariners.

Posted by: nurse ratched. at August 09, 2026 05:59 PM (yEz+x)

192 I remember an old cartoon of Santa culling his reindeer team for the year.

"Dasher, Dancer, Prancer, venison, venison, venison..."

Posted by: Rodrigo Borgia at August 09, 2026 06:01 PM (IG3/x)

193 Pork chops and mashed potatoes were pretty good
Scotch and a movie time
Colossus of Rhodes on YouTube

Posted by: Skip at August 09, 2026 06:01 PM (Ia/+0)

194 Joe Kidd, duck fat!

Posted by: Ben Had at August 09, 2026 06:02 PM (3ZNGI)

195 I've noticed that Walmart sells five pound pails of lard.

Don't think I haven't been tempted.

Posted by: Rodrigo Borgia at August 09, 2026 06:02 PM (IG3/x)

196 178 I have absolutely no aversion to raising an animal and then eating it.
Posted by: Ben Had at August 09, 2026 05:53 PM (3ZNGI)

Never bothered me, either.

Posted by: Dash my lace wigs! at August 09, 2026 06:02 PM (h7ZuX)

197 I'm going to forced to rely on a local and this never ends well.
Posted by: JackStraw at August 09, 2026 05:52 PM (viF8m)

Joe's KC BBQ gets the best rating, but there is a place called Jack's Stack...that might appeal to you...um for some reason

Posted by: Boswell at August 09, 2026 06:03 PM (j10i6)

198
191 Fucking mariners.
Posted by: nurse ratched. at August 09, 2026 05:59 PM (yEz+x)

----------

Fucking Todd

Posted by: Cicero (@cicero43) at August 09, 2026 06:04 PM (/wPHZ)

199 Never get attached to anything on the farm.
Posted by: Mr Aspirin Factory
-----

Forget the film, but Glenn Ford, speaking to someone who calls their horse by name, 'It's a bad idea to name an animal you may have to eat'.

Posted by: Mike Hammer, etc., etc. at August 09, 2026 06:04 PM (XeU6L)

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