Food Thread: Filet Mignon With Ramen? Sure...Why Not?

[Of course I wanted to embed a song by "Korn," but they are awful!]

New Jersey corn is pretty good, mostly because the supply chain is short and it arrives within a day or so of harvest. But supermarkets add a day or two to the mix, so it is difficult to get really fresh corn without driving to good farm stands.

But...damn! It's worth it. A few weeks ago we picked up a few ears of freshly picked corn and ate it that day. I shucked them, popped them into 185 degree water, and simmered for 10 minutes.

That's it. No salt. No butter! They were incredibly sweet and tender and absolutely delicious.

So why not go back to the well? And we did, but the later season corn...just two weeks later...wasn't as good. Still solid, and a pleasure to eat, but not incredible.

******

There are a few dishes that come to mind when I think of foods that are best with complex sauces or lots of spiciness or in the case of snails...butter and garlic and parsley. Chicken breast is a perfect food for a cook to let his freak fly, because no matter what he does, he isn't masking the flavor of the breast, because there isn't much there to begin with. And I know some of you are put off by the idea of snails, but they really don't taste like much; they are a vehicle for those three delicious ingredients!

But you know what another one is? Filet Mignon, or tenderloin, or whatever you want to call it. Beef (or pork) tenderloin is very mildly flavored, and lends itself to great buttery, creamy pan sauces, or an au Poivre sauce. Filet on its own is nice, but nothing special.

******

I went to Costco recently, which is often an unimaginable pain in the ass, but I went very early, before the proles showed up, and the place was actually tolerable. I bought one of their $4.99 roasted chickens, because I wanted to experiment and make chicken stock out of it.

But...it looked so good that I tasted it, and yup! It was mighty tasty for a mass-market chicken that is a loss-leader. Sure, it was salty, and had some other spices that I couldn't figure out, but for a quick meal while standing over the sink, it delivered!

******

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I know this dish sounds weird, and I can't vouch for it because I haven't made it...yet. But it does sound interesting, and I really love the combination of spicy and sweet Blackberry Fire Chicken might be a dud, but the idea is a good one!

But for f*ck's sake! Stop with the "boneless-skinless" nonsense. Chicken thighs are great with the bone in and the skin intact. Is it some lunatic diet thing? Skin does have a bit of fat, and of course it does! Because it tastes good, and fat is flavor.

******
Homesick Texan is one of the better food blogs around. Why? Well, she knows how to write, so reading her stuff is not an unpleasant chore until one gets to the recipe. And she doesn't have much of an ego when it comes to cooking, so she doesn't come of as a pompous know-it-all.

Here is something that won't win any awards, but sounds like it is mighty tasty. Brisket macaroni and cheese! And she adds pickled jalapeñoslices on the side because why the hell not?

******

In my youth I was quite inventive with a pack of ramen noodles and some vegetables and maybe some tofu, or even ground pork if I was flush!

I haven't had homemade in a very long time...just the fancy (and delicious) stuff at Ramen restaurants. But I am intrigued about trying it again, so the next time I go to my sort-of-local Japanese market I am going to pick up some and see what I can do with it! It'll be fun, and it might even be tasty!

******
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.

About the Bourbon Bubble...I think it has burst, but the category is also suffering from the inflation that affected everything else (Thanks Biden!). I think the sweet spot is still $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 03:57 PM

Comments

(Jump to bottom of comments)

1 Food fight

Posted by: Skip at August 30, 2026 04:00 PM (Ia/+0)

2 Colorado Olathe corn is the best.

*This year the yield is about 10% of the normal amount thanks to the drought.

Posted by: Lizzy at August 30, 2026 04:02 PM (X8xt3)

3 and maybe some tofu
Posted by: CBD

So that's what happened to you....

Posted by: AZ deplorable moron at August 30, 2026 04:05 PM (NnhvP)

4 That's it. No salt. No butter! They were incredibly sweet and tender and absolutely delicious.

You might get more flavor and nutrition if you cooked it in limewater (not the fruit, no coconuts required. Called nixtamalization). The Mexican Indians discovered this process thousands of years ago...avoids pellagra.

Posted by: jim (in Kalifornia) at August 30, 2026 04:06 PM (l3cgK)

5 Pork chops and applesauce

Posted by: Skip at August 30, 2026 04:06 PM (Ia/+0)

6 We picked up a dozen ears of farm fresh corn Friday. We had some that night and it was really sweet. We're having some more tonight and my wife's going to take 2 ears and make a black bean and corn salad. There's other stuff in it, but I don't recall what. Herbs, tomatoes, peppers maybe. I'm thinking fish tacos to go with it.

Posted by: Martini Farmer at August 30, 2026 04:07 PM (2Cry5)

7 But for f*ck's sake! Stop with the "boneless-skinless" nonsense. Chicken thighs are great with the bone in and the skin intact. Is it some lunatic diet thing? Skin does have a bit of fat, and of course it does! Because it tastes good, and fat is flavor.

It IS some lunatic thing. I hate the dryness of chicken breasts, but thighs and legs? Oh yeah, baby, gimme, especially with the tasty skin. I even eat the kidneys stuck inside the thighs of Costo chicken...

Posted by: jim (in Kalifornia) at August 30, 2026 04:07 PM (l3cgK)

8 I am a glutton for punishment this evening, making dinner for 24 (4 here and 20 at high school youth group, which really means dinner for 40)...in a townhome kitchen...

Since beef was so expensive all summer, they never had it at youth group dinner, so when my kid asked for my pasta dish (I call it beef and veg bolognese b/c it's equally weighted or more veg to ground beef), and then I found $2/lb ground beef, I felt like someone above was watching out for me...so win for not bankrupting myself by saying yes...

I'll have it over orzo and the kids are getting fusilli (so I can run a taste test of the sauce 30 minutes early) and then I have an enormous watermelon and grape tray and homemade Cheerio treats...for them and the folks here...

I'll be in and out of the kitchen as I keep making this...

Posted by: Nova Local at August 30, 2026 04:08 PM (tOcjL)

9 I’ve got a six-pack of these in the pantry now.

https://tinyurl.com/3k8dwwff
(NissinFoods)

I eat them once or twice a week for lunch.

They also have a Seafood and Curry flavor that aren’t too bad.

I think they’re the best I’ve had out of a cup.
Better than Maruchan at least.

Posted by: SpeakingOf at August 30, 2026 04:08 PM (6ydKt)

10 No salt? No butter?
Unthinkable, even if unnecessary.

Posted by: From about That Time at August 30, 2026 04:08 PM (sl73Y)

11 Pork chops and applesauce

Pork chops and lemon sauce here. As the astronauts ate it! (On the ground anyway.)

Posted by: Stephen Price Blair at August 30, 2026 04:08 PM (kYmoU)

12 And she adds pickled jalapeñoslices on the side because why the hell not?

The spice must flow...

Posted by: jim (in Kalifornia) at August 30, 2026 04:08 PM (l3cgK)

13 Although after I make this youth dinner (b/c this year, I promised one per month), maybe I'll get a Costco membership to just buy 6 rotisserie chickens and some bread...I can always handle fruit and dessert...

Posted by: Nova Local at August 30, 2026 04:10 PM (tOcjL)

14 I grow my own sweet corn. Cuts out the middle man. I couldn't for a long time because the Deer considered my corn field the equivalent of a Homestyle Buffet Restaurant, Deer don't eat the corn. They want the corn silk. But, it's just as damaging. However, I have an uncle who retired from being a farmer, and I finally asked him at a family reunion..."How do I keep Deer out of my corn?"

This made him laugh and look a little uncomfortable. He told me to use a spray to outline my field called "Deer B Gon." Sounds like a scam, and that's why an experienced farmer was a little sheepish about recommending it. It employs clove and cinnamon oil...AND IT WORKED. Not just with deer, but it kept the rabbits out of the lettuce as well.

So, the moral of the story is that those late night commercials where some guy is yelling at you about the low price of $9.99. They aren't all crap. Just most of them.

Posted by: Orson at August 30, 2026 04:11 PM (dIske)

15 Filet on its own is nice, but nothing special.
___________

Because no fat.

Posted by: Biff Pocoroba at August 30, 2026 04:12 PM (XvL8K)

16 7 But for f*ck's sake! Stop with the "boneless-skinless" nonsense. Chicken thighs are great with the bone in and the skin intact. Is it some lunatic diet thing? Skin does have a bit of fat, and of course it does! Because it tastes good, and fat is flavor.

It IS some lunatic thing. I hate the dryness of chicken breasts, but thighs and legs? Oh yeah, baby, gimme, especially with the tasty skin. I even eat the kidneys stuck inside the thighs of Costo chicken...
Posted by: jim (in Kalifornia) at August 30, 2026 04:07 PM (l3cgK)

Depends what you're doing with the chicken...I love boneless skinless thighs if I'm cooking up a stir fry or curry or fried rice or fajita...the bone is just a PITA if you are gonna just cut up the chicken before cooking (I could take the skin, but you can't get skin if you have bone...but you can get bone with no skin, which is even more annoying)...

Posted by: Nova Local at August 30, 2026 04:12 PM (tOcjL)

17 Boneless-skinless -

This comes from two things:
"Oh, it's slimy" (or greasy when fried)
and
the 'fat is bad' conspiracy.

My mother *still* believes it to be true, all evidence to the contrary.

Posted by: RandomDave (if you can spare a bit, please click) at August 30, 2026 04:15 PM (aJQbY)

18 Sign at Wegmans “We Support Local Farmers”.

Reality; all the tomatoes are from Canada, as are most of the cucumbers. A lot of broccoli and vegetables are from Mexico.

Have we forgotten how to grow produce? Have we time out that we have to buy produce from Canada and from a country that has human waste in its agriculture products.

So sick of this crap.

Posted by: Vengeance at August 30, 2026 04:16 PM (Yiq+D)

19 16
...
Depends what you're doing with the chicken...I love boneless skinless thighs if I'm cooking up a stir fry or curry or fried rice or fajita...the bone is just a PITA if you are gonna just cut up the chicken before cooking (I could take the skin, but you can't get skin if you have bone...but you can get bone with no skin, which is even more annoying)...

Posted by: Nova Local at August 30, 2026 04:12 PM (tOcjL)

Yes, making Japanese curry is one of those exceptions where I trim off the skin, fat, and bones (if I don't already have boneless, skinless chicken thigh meat).

Posted by: jim (in Kalifornia) at August 30, 2026 04:16 PM (l3cgK)

20 Posted by: jim (in Kalifornia) at August 30, 2026 04:07 PM (l3cgK)

___________________________

Go in any Chinese take-out place...and look at the appetisers. The "Boneless Spare Ribs" entry always makes me laugh.

Posted by: Orson at August 30, 2026 04:16 PM (dIske)

21 I ran across Ramen noodles about a year ago when W'mart decided to start carrying them again. 30¢/pack! Who'da thunk! Anyhow: I ate 'em in college out of necessity and lack of money. Now I buy 'em and use them as the BASE for other dishes - works great! Amazing how well packaged noodles and a dry saucepack can work with other things like boudin, beef, shrimp, chicken, and vegetables like green Bell peppers, jalapeños, Anaheims, garlic (there's never enough garlic, is there?) and other flavors du jour - and that doesn't begin to include sauces. My new favorite is by a company called 'El Yucateca', and their 'Habañero y Coffee' is EXCELLENT! If you see in in your store, get a bottle - it's about $3.95 - you can thank me later.

Posted by: Dr_No at August 30, 2026 04:16 PM (ayRl+)

22 Had chicken breasts, mashed potatoes and corn on the cob yesterday. It was from a local market- not part of a big chain. Cooked two ears unhusked in the microwave for about five minutes and they were delicious.

Posted by: FenelonSpoke at August 30, 2026 04:16 PM (JrHfD)

23 20 Posted by: jim (in Kalifornia) at August 30, 2026 04:07 PM (l3cgK)

___________________________

Go in any Chinese take-out place...and look at the appetisers. The "Boneless Spare Ribs" entry always makes me laugh.

Posted by: Orson at August 30, 2026 04:16 PM (dIske)

I went to a store in Phoenix that was selling boneless bananas...they weren't wrong; never found a single bone in them.

Posted by: jim (in Kalifornia) at August 30, 2026 04:17 PM (l3cgK)

24 >>He told me to use a spray to outline my field called "Deer B Gon."

Does this stop bunnies, too?

Posted by: Lizzy at August 30, 2026 04:18 PM (X8xt3)

25 Yep, no shame in packaged ramen as a base for whatever meat it's 'flavored like'.

Posted by: RandomDave (if you can spare a bit, please click) at August 30, 2026 04:19 PM (aJQbY)

26 Posted by: Nova Local at August 30, 2026 04:08 PM (tOcjL)

Is there a saint for cooking youth group dinners? Because if there isn't one, you surely deserve to be declared one after you die for all this kind and excellent cooking you do for the youth group.

Posted by: FenelonSpoke at August 30, 2026 04:20 PM (JrHfD)

27 I spent years in the seed corn business, and am a corn on the cob connoisseur. The info on corn was correct in the past, but, some years back, the Illini Supersweet gene was introduced into sweet corn. You can now buy corn from a grocery store and get quality relatively close to fresh from the field. The problem in the past was the breakdown of sugars in the kernel. This gene lengthened the time the sugars stayed sweet by several days.

Posted by: BufordGooch at August 30, 2026 04:20 PM (PyC1T)

28 Went to a new local restaurant with friends last night. They feature seafood and Italian and delivered on both fronts in spades. Apparently, so are many others cause the place was packed. And yes, the oysters were great.

Definitely agree on the local farm thing. Despite the local grocery stores having great produce around here, getting right at the farm just tastes better.

Posted by: JackStraw at August 30, 2026 04:21 PM (viF8m)

29 I think my son could live on ramen. He gets these huge packages from the Korean grocery store.

Posted by: FenelonSpoke at August 30, 2026 04:21 PM (JrHfD)

30 Ramen is great when it is authentic. The dried stuff is survival rations. Sometimes I crumble the noodles on top of Chinese chicken salad.

Posted by: San Franpsycho at August 30, 2026 04:22 PM (RIvkX)

31 Thinking of making pizza dough now, but I better get started to eat before, six thirtie?

Posted by: From about That Time at August 30, 2026 04:24 PM (sl73Y)

32 30 Ramen is great when it is authentic. The dried stuff is survival rations. Sometimes I crumble the noodles on top of Chinese chicken salad.

Posted by: San Franpsycho at August 30, 2026 04:22 PM (RIvkX)

Indeed, survival rations. Lasts a long time. Might not be bad to have around with a ton of water for emergencies.

Posted by: jim (in Kalifornia) at August 30, 2026 04:24 PM (l3cgK)

33 26 Posted by: Nova Local at August 30, 2026 04:08 PM (tOcjL)

Is there a saint for cooking youth group dinners? Because if there isn't one, you surely deserve to be declared one after you die for all this kind and excellent cooking you do for the youth group.
Posted by: FenelonSpoke at August 30, 2026 04:20 PM (JrHfD)

Thanks, there are a few moms who rotate, so it's not just me...although I may be the only one working with a townhome kitchen

...

Posted by: Nova Local at August 30, 2026 04:25 PM (tOcjL)

34 Posted by: San Franpsycho at August 30, 2026 04:22 PM (RIvkX)

It's dried stuff, but he seems to like it a lot.

We went to a Korean restaurant for lunch the other day and it was probably the best ramen which I've ever had

Posted by: FenelonSpoke at August 30, 2026 04:25 PM (JrHfD)

35 Shifting gears for a minute: Little Cuties. Yes, they're mandarines, right? Yes, they taste great, right? Yes, they're affordable, right? NO! Once upon a time, I could buy a 3-lb mesh bag of 'em at Kroger or W'mart for $3.39 or $3.49 ($5.95 for a 5-lb bag). NOW the 3-lb bag is priced at $5.49 and the 5-lb bag at $8.49. Sorry. Those can sit on the shelf and rot as far as I'm concerned. I will NOT be played like that. Yes, they're good. Yes, I enjoy 'em. Yes, they supply my body with needed Vitamin See. No, I will NOT be extorted by a grocery chain. Besides that, they're now at End-of-Season, so you know 'The Quality Goes In Before the Name Goes On', right? Right?

Posted by: Dr_No at August 30, 2026 04:25 PM (ayRl+)

36 The main drawbacks are high sodium and high calorie. Throwing away the salt packet and adding some soy sauce, peanut butter and garlic is the way.

Posted by: San Franpsycho at August 30, 2026 04:26 PM (RIvkX)

37 Local or grocery, i haven't had bad corn in ages. One late, local corn that was mushy is the only one to come to mind.

Posted by: From about That Time at August 30, 2026 04:27 PM (sl73Y)

38 The highest and best use to which fresh corn can be put is to used for a French dish called 'Macque Choux' … look it up. It's easy enough to make, and it's great in winter, too.

Posted by: Dr_No at August 30, 2026 04:29 PM (ayRl+)

39 I made a big piece of boneless lamb the other day so now I'm simmering chunks of it in its juice and some curry sauce.

Cut up some taters into cubes and tossed them in bacon fat, salt, pepper and spices. There are bacon bits in the mix and I'll make a topping of crumbled Bacon Grilled Cheese potato chips for some crunch.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 30, 2026 04:29 PM (kpS4V)

40 I've frozen whole ears of corn. Just put em in the freezer and they'll keep for weeks, maybe even months (according to the lady who tipped me to this).

Posted by: Joe Kidd at August 30, 2026 04:30 PM (nbLIj)

41 Got a box of chicken miso ramen broth for experimentation later in the week.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 30, 2026 04:30 PM (kpS4V)

42 The Epicurious YouTube channel has a series where they have 3 chefs try different store bought products and pick the "best."

There's one where 3 of them try a bunch of instant Ramen noodle packs. Some of them I think might only be found in specific Asian stores.

Posted by: Martini Farmer at August 30, 2026 04:31 PM (2Cry5)

43 24 >>He told me to use a spray to outline my field called "Deer B Gon."

Does this stop bunnies, too?
Posted by: Lizzy at August 30, 2026 04:18 PM (X8xt3)

____________________________

It does, indeed. He, also, told me if I was energetic, I could plant mint all around the garden, and that would work as well, but mint spreads and can be pretty dominant. Bottom line, to keep out pests, anything strong scented usually works. Cinnamon is a big one, as well as similar scents. It creates an olfactory barrier.

Posted by: Orson at August 30, 2026 04:31 PM (dIske)

44 We went to a Korean restaurant for lunch the other day and it was probably the best ramen which I've ever had

Posted by: FenelonSpoke at August 30, 2026 04:25 PM

The best ramen I ever had was from an old guy with a busted down food cart at the train station in Yokosuka Japan. You told him what you wanted and he tossed the noodles in a big greasy pot and boiled them for you on the spot.

He had a line every time a train pulled into the station. Bonus he spoke enough english to understand you because the Navy base was there.

Posted by: Mister Scott (Formerly GWS) at August 30, 2026 04:31 PM (cpFbA)

45 Korean restaurant? Three words: Be Bim Bop. Ask for it by name.

Posted by: Dr_No at August 30, 2026 04:33 PM (ayRl+)

46 30 Ramen is great when it is authentic. The dried stuff is survival rations. Sometimes I crumble the noodles on top of Chinese chicken salad.
Posted by: San Franpsycho at August 30, 2026 04:22 PM (RIvkX)

Go to Hmart and get fresh ramen - so much tastier and better for you.

If that's not on sale or too much of s splurge, look for their air fried ramen...you won't notice a difference between the fat fried and air fried kind...

Posted by: Nova Local at August 30, 2026 04:33 PM (tOcjL)

47 the Illini Supersweet gene was introduced into sweet corn.
Posted by: BufordGooch at August 30, 2026 04:20 PM (PyC1T)

OH NO! The dreaded genetic engineering. Every "organic" plant we eat today has been hybridized, selectively crossed and mutated.

And it has produced a food revolution for which we should be thankful.

Posted by: Pete Bog at August 30, 2026 04:33 PM (DTgUC)

48 Corn in my area sucks. It’s a Buck an ear and awful.

But. It’s blackberry season. And there’s a LOT of them. Free for the harvesting. Everywhere.

Plums and apples and pears as well.

Posted by: nurse ratched at August 30, 2026 04:34 PM (BT7V7)

49 35 Shifting gears for a minute: Little Cuties. Yes, they're mandarines, right? Yes, they taste great, right? Yes, they're affordable, right? NO! Once upon a time, I could buy a 3-lb mesh bag of 'em at Kroger or W'mart for $3.39 or $3.49 ($5.95 for a 5-lb bag). NOW the 3-lb bag is priced at $5.49 and the 5-lb bag at $8.49. Sorry. Those can sit on the shelf and rot as far as I'm concerned. I will NOT be played like that. Yes, they're good. Yes, I enjoy 'em. Yes, they supply my body with needed Vitamin See. No, I will NOT be extorted by a grocery chain. Besides that, they're now at End-of-Season, so you know 'The Quality Goes In Before the Name Goes On', right? Right?
Posted by: Dr_No at August 30, 2026 04:25 PM (ayRl+)

Is it cutie season? I always associate citrus season with winter...

Posted by: Nova Local at August 30, 2026 04:34 PM (tOcjL)

50 I am missing six front teeth. My corn on the cob has to be sliced off the cob., still hard to chew.

Posted by: Eromero at August 30, 2026 04:35 PM (LHPAg)

51

Ramen Ramen

Posted by: Bertram Cabot, Jr. at August 30, 2026 04:36 PM (Cqx++)

52 @ 49 35 Shifting gears for a minute: Little Cuties. Yes, they're mandarines, right? Yes, they taste great, right? Yes, they're affordable, right? NO! Once upon a time, I could buy a 3-lb mesh bag of 'em at Kroger or W'mart for $3.39 or $3.49 ($5.95 for a 5-lb bag). NOW the 3-lb bag is priced at $5.49 and the 5-lb bag at $8.49. Sorry. Posted by: Dr_No at August 30, 2026 04:25 PM (ayRl+)
______________________________

Is it cutie season? I always associate citrus season with winter...
______________________________

Nope - now it's the END of 'Cuties' season … pity, that.

Posted by: Dr_No at August 30, 2026 04:36 PM (ayRl+)

53
The Garrison Bros irritate me with their highly overpriced Texas bourbons that sometimes sound interesting enough that I want to buy them.

Their Lady Bird Bourbon is a case in point.

It starts out as a small batch that is aged 4 years in new white oak barrels for 4 years then infused with Texas wildflower Honey for 8-9 months then transferred to French Cognac XO casks for3 more years then bottled at 114 proof.

Sounds like a perfect fit for GB bourbon's lumbery style.

I suspect this would make a great after meal sipper.

Buuut, at almost $200/btl it shall go unsipped at the naturalfake Hacienda.

Posted by: naturalfake at August 30, 2026 04:37 PM (iJfKG)

54 Cut the fat end of the corn with shucks on off. Microwave for 4 minutes. Grab skinny end and squeeze and it comes out without silks. Unbelievably good. Youtube has video but it really is idiot proof.

Posted by: Pamazon at August 30, 2026 04:38 PM (b5MGU)

55 ps: Snails are nasty. Tried them once at a fancy restaurant. STILL nasty.

Posted by: Pamazon at August 30, 2026 04:38 PM (b5MGU)

56 @ 50 I am missing six front teeth. My corn on the cob has to be sliced off the cob., still hard to chew.
___________________________________

Seriously? I had all my teeth pulled 'cos they were more trouble than they were worth. Now I just take out my dentures and slice the corn off the cob. Works great, and that's why God made knives …

Posted by: Dr_No at August 30, 2026 04:39 PM (ayRl+)

57 I actually prefer chicken thighs over brast or legs

Posted by: Skip at August 30, 2026 04:39 PM (Ia/+0)

58 55 ps: Snails are nasty. Tried them once at a fancy restaurant. STILL nasty.

Posted by: Pamazon at August 30, 2026 04:38 PM (b5MGU)

They need garlic sauce...oh, and need to be fed corn meal for (2 or 3 wks?) to purge anything toxic they've been eating, if you get them yourself.

Posted by: jim (in Kalifornia) at August 30, 2026 04:41 PM (l3cgK)

59 I hate to admit this but snails are really nothing but a delivery matrix for butter, garlic and lemon. Chewy and meh on their own. I prefer shrimp or chicken for the flavor matrix.

Now let's talk turkey! the ultimate matrix food.

Posted by: Pete Bog at August 30, 2026 04:41 PM (DTgUC)

60 So, I started my 1.5 line meds (aka, an add on while I keep taking the other cancer meds), which goes better if you have a meal with 25-55% fat content...since I like to take meds that can wreck my digestive system in the morning (b/c who wants to not sleep all night), I had to flip my normal breakfasts.

Raisin Bran was out, but I still needed to also start my day with close enough fiber b/c of my other med (that I'm still on). So after experimenting, I'm on Dave's Killer thin seeded breads (I use 2-3 different ones), 2 slices toasted with Aldi's organic all natural peanut butter (the one that's just peanuts and salt) with my coffee and water bottle (which the meds also need) and all the my vitamins.

After 2 weeks, I'm not sad about breakfast and feeling good, so if you need a "normal, no work" breakfast for meds that need a sufficiently fat-filled meal (when you also have to avoid dairy and tree nuts), you could do worse...

Posted by: Nova Local at August 30, 2026 04:41 PM (tOcjL)

61 When I was a few* years younger, I would pull off side of the 2 lane road and pick fresh corn. Tasted even better than farm stand.

*40 years ago I think

Posted by: olddog in mo at August 30, 2026 04:42 PM (ig95V)

62 The part I hated to admit was that CBD was right about something.

Posted by: Pete Bog at August 30, 2026 04:42 PM (DTgUC)

63 Snails? No. The 'Jesse Kelly Burger'? Yes!

Posted by: Dr_No at August 30, 2026 04:42 PM (ayRl+)

64 Today is a Holiday. In 70 A.D. Saint Titus the Divine put Satan's second temple to the torch.

Posted by: Boss Moss at August 30, 2026 04:44 PM (2MN4W)

65 The part I hated to admit was that CBD was right about something.
Posted by: Pete Bog

Well, yes...

Posted by: RandomDave (if you can spare a bit, please click) at August 30, 2026 04:44 PM (aJQbY)

66 Costco is an incredible pain in the ass. I avoid it like the plague.

Posted by: Mr Aspirin Factory at August 30, 2026 04:45 PM (DpZaL)

67 Chicken breast has a minimum of yucky stringy stuff, so that's the part of the chicken I tend to eat. I usually roast them in the oven, slice or dice, and throw some into other things I like, to boost the protein. Like ramen. Handful of broccoli, handful of chicken, and some stir fry sauce (I don't usually use the flavor packet).

I often pre-cook a high protein spaghetti to use instead of ramen noodles, for that matter. Quick lunches.

Posted by: Dash my lace wigs! at August 30, 2026 04:45 PM (h7ZuX)

68 The part I hated to admit was that CBD was right about something.
Posted by: Pete Bog at August 30, 2026 04:42 PM (DTgUC)
--

It had to happen eventually!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 30, 2026 04:45 PM (kpS4V)

69 I had a package of chicken thighs I threw in the slow cooker with a jar of roasted hatch chili sauce and some extra lime juice.

Shredded the chicken after about 5 hours and rolled into corn tortillas. Topped with more batch chili sauce and some white cheese. Baked until bubbly. Took half and froze it and ate the other half. During the week. Finished the last enchilada this morning topped with an over easy egg.

Easy and yummy. And not horribly expensive.

Posted by: nurse ratched at August 30, 2026 04:45 PM (XNYK+)

70 Sweet corn, like any corn, as it matures and dries the sugars turn to starches. A proper truck-farmer will stagger planting so rows are a day or two apart so you always get the corn at the milk phase, where if you squeeze a kernel you get a milky-looking ooze out of it. If it's clear then it's immature and was picked too soon. Late-stage corn kernels will have little moisture and appear doughy. You can store in the refrigerator or even freeze sweet corn, but as soon as it's picked the sweetness starts going down as it dries and those sugars turn. Most corn you see in fields is dent corn. It's what food eats.

Posted by: MaxDamage at August 30, 2026 04:47 PM (kVewf)

71 "Shifting gears for a minute: Little Cuties. Yes, they're mandarines, right?"

I don't know. I'm not affectionate enough with fruit to call it "Cutie".😉

Posted by: FenelonSpoke at August 30, 2026 04:47 PM (JrHfD)

72 @ 67 … "I often pre-cook a high protein spaghetti to use instead of ramen noodles, for that matter. Quick lunches."
____________________________________

Qué? 'High protein spaghetti' … ? Ees no compute, si? Spaghetti have no meat in them - they're all starch. Where is 'protein'? Ees confusing, si?

Posted by: Dr_No at August 30, 2026 04:47 PM (ayRl+)

73 Mmmm, just sliced a couple green-when-ripe tomatoes called Green Giant. Absolutely delicious, with an almost citrusy taste.

I will be sad when garden fresh maters are no longer to be plucked. I'm spoiled for honest tomato flavor.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at August 30, 2026 04:48 PM (kpS4V)

74 Now let's talk turkey! the ultimate matrix food.

Posted by: Pete Bog at August 30, 2026 04:41 PM (DTgUC)

They sell these huge deep fried turkey legs at the local fair that's held here every year. That will be back around Halloween.

They look like Fred Flintstone gnawing on a dinosaur leg.

Deep fried turkey is good turkey, though.

Posted by: SpeakingOf at August 30, 2026 04:51 PM (6ydKt)

75 Costco chicken carcasses make awesome stock. Make stock, cool and freeze in ice cube trays. Pop out a cube or two when you need some extra fluid.

Just don’t mistake for ice when you’re making a cocktail. Erf.

Posted by: nurse ratched at August 30, 2026 04:51 PM (yYs4P)

76 In my college days, wienies and beans were a staple in the dorm. The secret was onions and mustard. Bacon was always welcome, as was cheese.

But when you're young you don't always clean up like a responsible adult and you leave that slow cooker or crock pot on the counter or in the sink and the next thing you know, it has become a biohazard in you kitchen. We must have thrown out four crock pots in those days and if we had left the door open, they could have walked out from all of the fuzzy shit growing inside of them. I still like wienies and beans.

Posted by: Rev. Wishbone at August 30, 2026 04:51 PM (nlLAo)

77 10 minutes? What do you think they are? Hog nuts or something?

Posted by: weft cut-loop at August 30, 2026 04:52 PM (diia5)

78 35 Shifting gears for a minute: Little Cuties. Yes, they're mandarines, right? Yes, they taste great, right? Yes, they're affordable, right? NO! Once upon a time, I could buy a 3-lb mesh bag of 'em at Kroger or W'mart for $3.39 or $3.49 ($5.95 for a 5-lb bag). NOW the 3-lb bag is priced at $5.49 and the 5-lb bag at $8.49. Sorry. Those can sit on the shelf and rot as far as I'm concerned. I will NOT be played like that. Yes, they're good. Yes, I enjoy 'em. Yes, they supply my body with needed Vitamin See. No, I will NOT be extorted by a grocery chain. Besides that, they're now at End-of-Season, so you know 'The Quality Goes In Before the Name Goes On', right? Right?

Posted by: Dr_No at August 30, 2026 04:25 PM (ayRl+)

My theory on those is that they're rejects because they're undersized, and in the past they would have been used to make orange juice, at a lower price. Then some marketing genius figured out that they could give them a "cute" name and sell them at a premium price.

Posted by: a.moron at August 30, 2026 04:53 PM (X5Jzz)

79 Easy and yummy. And not horribly expensive.
Posted by: nurse ratched at August 30, 2026 04:45 PM (XNYK+)

That does sound good.

Posted by: Pete Bog at August 30, 2026 04:54 PM (PjGKJ)

80 When we lived in Mountain View, that area, and Sunnyvale, Palo Alto and Menlo Park areas had some pretty good Ramen joints.

Pricy. But... given the area and the time we were there it was expected.

Posted by: Martini Farmer at August 30, 2026 04:54 PM (2Cry5)

81 High protein spaghetti isn't all that high protein. But I need all the help I can get. I like the one Barilla makes. I think it has some chickpea flour added to boost the protein, but not so much as to screw up the texture.

Posted by: Dash my lace wigs! at August 30, 2026 04:54 PM (h7ZuX)

82 Turkey sucks. It’s flavorless and dry and gross.

Posted by: nurse ratched at August 30, 2026 04:54 PM (X96e+)

83 nurse, that reminds me, I think I've got some chicken in the freezer... and some cream cheese in the fridge... and a package of flour tortillas... and some hatch green chilis....

I may just have to do chicken enchiladas sometime soonish for the first time.

Posted by: RandomDave (if you can spare a bit, please click) at August 30, 2026 04:55 PM (aJQbY)

84 Back in the day, when I used to help the neighbors harvest their corn, we'd shuck it and eat it raw right in the field. Corn is very versatile and it works raw, grilled, boiled, - anything but creamed. That shit is nasty.

Posted by: Rev. Wishbone at August 30, 2026 04:56 PM (nlLAo)

85 81 High protein spaghetti isn't all that high protein. But I need all the help I can get. I like the one Barilla makes. I think it has some chickpea flour added to boost the protein, but not so much as to screw up the texture.
Posted by: Dash my lace wigs! at August 30, 2026 04:54 PM (h7ZuX)

Semolina pasta has 7g of protein per serving (I know, I just looked at the Trader Joe bag I'm making

...it's easy to stick with real pasta and up the protein in the sauce. Good rule of thumb is you should AT LEAST be 1-1 on pasta vs the topping...I'm routinely 1-2 or more (if for myself - I stick to 1-1 for guests and the youth tonight)...you can get a lot of veg and protein (not just beef - anchovies, sardines, cheese or nutritional yeast, tuna, chicken, bone broth, etc) into the topping...

Posted by: Nova Local at August 30, 2026 04:59 PM (tOcjL)

86 RandomDave!

Soooo good! Yes, there is some effort in hand rolling the enchiladas, but it’s worth it.

Who doesn’t love enchiladas? Make sure you use corn tortillas though. So much more flavor and they don’t get gummy like the flour ones do.

Posted by: nurse ratched at August 30, 2026 04:59 PM (X96e+)

87 82 Turkey sucks. It’s flavorless and dry and gross.

Posted by: nurse ratched at August 30, 2026 04:54 PM (X96e+)

Well-prepared turkey is pretty good.

My father made some turkey on the rotisserie over the grill years ago that was indistinguishable from roasted chicken in taste and texture, and was juicy.

Deep fried has a good taste and juicy, too.

It's just not something people would eat ever day other than in deli sandwiches or something.

Posted by: SpeakingOf at August 30, 2026 05:00 PM (6ydKt)

88 Who doesn’t love enchiladas? Make sure you use corn tortillas though. So much more flavor and they don’t get gummy like the flour ones do.
Posted by: nurse ratched at August 30, 2026 04:59 PM (X96e+)

I like them to be absolutely drowning in red sauce. That stuff is so good.

Posted by: Dash my lace wigs! at August 30, 2026 05:02 PM (h7ZuX)

89 I like the one Barilla makes. I think it has some chickpea flour added to boost the protein, but not so much as to screw up the texture.

Posted by: Dash my lace wigs! at August 30, 2026 04:54 PM (h7ZuX)

Barilla is my favorite spaghetti, too.
The flavor is much better than the others I've tried over the years.

Posted by: SpeakingOf at August 30, 2026 05:03 PM (6ydKt)

90 82 Turkey sucks. It’s flavorless and dry and gross.
Posted by: nurse ratched at August 30, 2026 04:54 PM (X96e+)

Then you've never had a properly prepared Texas smoked/bar-b-qued turkey slow cooked (250-275) with oak. It is moist and tasty.

BTW, one serves pickled jalapenos on the side like with every other food group in Texas.

Posted by: BillB at August 30, 2026 05:04 PM (Gz/2A)

91 2 bags of maruchin ramen, one can of mixed veggies, 12 Turkey meatsballs

I add a bit of mrs dash garlic flavor

stir

Posted by: what the cat drug in at August 30, 2026 05:04 PM (jrgJz)

92 Snails? Garlic may not be enough, maybe a bottle of scotch to get them down would be needed

Posted by: Skip at August 30, 2026 05:04 PM (Ia/+0)

93 If Scottie Scheffler wasn't a golfer, I think he would have made a pretty good contract killer.

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

94 Turkey - properly done - really is kinda on the 'good'-ish side of the table. Improperly cooked, y' get a dry and/or tough cut of the bird (can I say that here?). I've had excellent turkey cooked by my Mom and Grandmother, and I've had 'shoe-turkey' served at some of the (cough*cough) 'better' restaurants … they know how to charge, but not how to cook - just sayin' …

Posted by: Dr_No at August 30, 2026 05:06 PM (ayRl+)

95 93 If Scottie Scheffler wasn't a golfer, I think he would have made a pretty good contract killer.
Posted by: From about That Time at August 30, 2026 05:05 PM (sl73Y)

It helps that Hovland has let the pressure of the day get to him...

Posted by: Nova Local at August 30, 2026 05:08 PM (tOcjL)

96 Butterball makes an excellent turkey burger

Posted by: what the cat drug in at August 30, 2026 05:08 PM (jrgJz)

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