Food Thread: Cutting Edge vs. Classic...

The cutting edge of cooking is usually found at high-end restaurants that have the wherewithal to experiment with new techniques and ingredients, and have an audience that is willing to pay for it. Those kitchens are also always trying new technology, or at least technology that is made accessible to thehier kitchens. I doubt any three star restaurants have SMRs (Small Modular Reactor), but they have liquid nitrogen systems and freeze-drying equipment and aerosolizing machines and all sort of stuff that the home cook or even most other restaurants don't bother with or can't afford.

Is that stuff fun? Sure! Is it something I want in my kitchen? Absolutely not. But some variation of those techniques and equipment eventually trickles down into the typical restaurant kitchen, and then into the home cook's cabinets. Sous Vide equipment is a good example. 20 years ago it was confined to the top restaurants. Now? You can buy a Sous Vide wand for $50.

The dish up top is a great example too. It is a simple dish of tomatoes and mozzarella, with a couple of flourishes that elevate it without making it fussy. It's called: Tartare de Tomate Coeur de Boeuf, Soupe Froide de Tomate – Ananas, Espuma de Mozzarella, Basilic et Olives Taggiasche, which is a mouthful! But the "espuma" part is the kicker. They took a rarified technique from a big fancy kitchen, and toned it down for what they are...an excellent neighborhood restaurant that makes delicious and interesting food.

It's just Mozzarella that has been whipped so it is very light. Nothing like the insanely wispy foams at three-star restaurants that seem to float away from the dish, and that is a good thing, because there is enough substance to it to make it a very pleasing dish without it being a massive and rich first course.

What's the point? Just that the weird molecular gastronomy and experimental stuff coming out of a few kitchens often makes it to neighborhood restaurants, and it improves those kitchens by giving them interesting options without having to break the bank.

Of course my main course was "Blanquette de Veau," a classic dish whose recipe probably hasn't changed in 400 years!

******

That's an espresso from a Starbucks in Paris. Why did I buy an espresso at Starbucks? Because their bathrooms are accessible, and while I was waiting I figured I would get a coffee.

And it was unbelievably bad. So bad that I, the most parsimonious Moron on earth, tossed it after I documented its horror.

You can get an espresso almost literally anywhere in Paris, or France: Every cafe, every restaurant, every street food joint, every "tabac" where you can buy cigarettes, candy, and condoms along with your espresso. Gas stations too!

And they are at the very least good. And sometimes great! But they all know how to make it and keep their machines clean.

Except, apparently, for Starbucks. How they can screw up a drink that the entire country knows how to make is beyond me. Oh, I could guess...Corporate arrogance that the mediocre espresso they make in America is "good enough," but I really don't care enough to ponder it much past, "Wow...Starbucks s*cks!"

Yes, I drowned my anger and disgust by walking another 100 yards (that's 91.44 meters in Euro-kickball speak) to the nearest cafe and ordering an excellent espresso.

******
Yes...it's a holiday weekend, so brevity is the theme! Have a wonderful Labor Day, and cook something 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 04:00 PM

Comments

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1 The top dish made me think 'boiled egg? and... bacon? Tomato?" before the explanation. Still feels 'too small' for an actual meal... YMMV.

Posted by: RandomDave (if you can spare a bit, please click!) at September 06, 2026 04:04 PM (yA535)

2 I was going to nood, but saw someone did....

Posted by: RandomDave (if you can spare a bit, please click!) at September 06, 2026 04:06 PM (yA535)

3 Yes, I did it!! I made French toast served with maple syrup 🤗🤩😛

Posted by: lin-duh at September 06, 2026 04:06 PM (VCgbV)

4 And yes, starbux sux, they are the anti-coffee.

Posted by: RandomDave (if you can spare a bit, please click!) at September 06, 2026 04:06 PM (yA535)

5 i like simple food like cheeseburgers

Posted by: what the cat drug in at September 06, 2026 04:07 PM (jrgJz)

6 Hey Foodsters.

What’s cooking?

Posted by: Pete Bog at September 06, 2026 04:08 PM (PjGKJ)

7 Making pizza with store dough

Posted by: Skip at September 06, 2026 04:08 PM (Ia/+0)

8 lin-duh, that sounds very tasty, so long as it's American Maple!

Posted by: RandomDave (if you can spare a bit, please click!) at September 06, 2026 04:08 PM (yA535)

9 You can buy a Sous Vide wand for $50.
----

Hitachi Magic Wands are still cheaper.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 06, 2026 04:08 PM (kpS4V)

10 A Starbucks espresso is pretty dang awful. It is only good when they get blended into some other ingredients. 😂

Posted by: Piper at September 06, 2026 04:08 PM (ZdaMQ)

11 CBD, you should have written a scorching Yelp review.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 06, 2026 04:10 PM (kpS4V)

12 Going to take some Andouille sausage and pasta, maybe with some cream or cheese sauce as an experiment tonight.

But first, Bourbons.

Posted by: Martini Farmer at September 06, 2026 04:10 PM (2Cry5)

13 Of course my main course was "Blanquette de Veau," a classic dish whose recipe probably hasn't changed in 400 years!

I had to look that up. I like veal, but I don't know that I would care for it as a stew.

My meal today was a BLT on a fresh-baked baguette.

Posted by: Mary Poppins' Practically Perfect Piercing (aka Eloquent Depression) at September 06, 2026 04:11 PM (qRla/)

14 I would be having a serving of the lamb curry I made the other day, but with the power out for a day and a half, I didn't want to chance it.

So, pancakes for dinner!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 06, 2026 04:11 PM (kpS4V)

15 Been waiting all week to post this, my as objective as could be beeswax versus plastic bread bag comparison is done.
As far as I could honestly tell, not a damn bit of difference over the course of a week. Maybe a slight edge to the beeswax, but imperceptible until the very end.
But the beeswax bag has far more je ne sais quoi hanging out on the kitchen counter, so there is that.

Posted by: From about That Time at September 06, 2026 04:12 PM (sl73Y)

16 Going to take some Andouille sausage and pasta, maybe with some cream or cheese sauce as an experiment tonight.

But first, Bourbons.
Posted by: Martini Farmer at September 06, 2026 04:10 PM (2Cry5)

Instead of cream try throwing in chopped peeled peaches. Sounds odd but tastes delicious with the spicy sausage. A little basil too.

Posted by: Pete Bog at September 06, 2026 04:15 PM (rK0Ia)

17 Of course my main course was "Blanquette de Veau," a classic dish whose recipe probably hasn't changed in 400 years!

I had to look that up. I like veal, but I don't know that I would care for it as a stew.

My meal today was a BLT on a fresh-baked baguette.
Posted by: Mary Poppins' Practically Perfect Piercing (aka Eloquent Depression) at September 06, 2026 04:11 PM (qRla/)

I'd submit that osso bucco is stew-adjacent, and IMO, the best way to serve veal...

Posted by: Joe Kidd at September 06, 2026 04:16 PM (nbLIj)

18 Hitachi Magic Wands are still cheaper.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at September 06, 2026 04:08 PM (kpS4V)

Which, as luck would have it, would make for an excellent soup stirrer in a pinch.

Posted by: SpeakingOf at September 06, 2026 04:16 PM (6ydKt)

19 > Going to take some Andouille sausage and pasta, maybe with some cream or cheese sauce as an experiment tonight.

But first, Bourbons.
Posted by: Martini Farmer at September 06, 2026 04:10 PM (2Cry5)

Instead of cream try throwing in chopped peeled peaches. Sounds odd but tastes delicious with the spicy sausage. A little basil too.
Posted by: Pete Bog at September 06, 2026 04:15 PM (rK0Ia)
-------------
No peaches here. But will file this away for next time. Sounds cool.

Posted by: Martini Farmer at September 06, 2026 04:18 PM (2Cry5)

20 Well the dog is getting venison tonight. No idea about us, yet. I was thinking about pork chops with a spicy apple salsa.

Posted by: Piper at September 06, 2026 04:18 PM (ZdaMQ)

21 Did somebody say 'magic wand?'

Posted by: Sandra Fluke at September 06, 2026 04:18 PM (qRla/)

22 Espuma? Hauls out old ISI Whipping Siphon...

Posted by: Additional Blond Agent, STEM Guy at September 06, 2026 04:20 PM (iIyc0)

23 Looking around, I got two serrano peppers, two jalapenos, a bell, two tomatoes, and a half pound of hamburger. And onions. Guess I'll just fry it all up while I decide what to throw it on. Or wrap it in.

Posted by: From about That Time at September 06, 2026 04:21 PM (sl73Y)

24 Even Saijo is eating better than me tonight.

Posted by: SpeakingOf at September 06, 2026 04:21 PM (6ydKt)

25 Tried olive oil poaching a nice piece of halibut today. It worked well, but to justify the use of that much oil, imma hafta poach some more fish in it this week. The side was a simple recipe for caramelized leeks with prunes and grated tomato. That worked so well I'm going to tweak it a bit to serve with pork.

Posted by: RedMindBlueState at September 06, 2026 04:21 PM (9iRTe)

26 A thank you to San Franpscho for the grilled fig with ( I subbed creme fraishe) and pistachio recipe. Went great with the left over lamb chops.

Posted by: Ben Had at September 06, 2026 04:22 PM (E0Et6)

27 24 Even Saijo is eating better than me tonight.
Posted by: SpeakingOf at September

He eats better than everyone here. We follow how the Japanese feed them pretty closely. This crazy dog.

Posted by: Piper at September 06, 2026 04:23 PM (ZdaMQ)

28 So busy today...I have to make Fruity Pebble treats (soy allergens only) for the Church Picnic's bake sale tomorrow, and I've just sat down after being gone all day.

So, since I shopped at Safeway today, it's gonna be an on sale Safeway dinner - Fried Chicken, Reser's Deviled Egg Potato Salad, Grapes and Cherries, and possibly a Cabbage/Arugula/Shredded Carrot salad with Trader Joe's peanut dressing (went Friday and want to try this)...

Once dinner is clear, I'll make the treats and then bag them an hour later b/c if I try to do it in the morning, they won't firm up enough in time to bag.

PS - Why fruity pebble treats - apparently, this is the new hit treat I make for youth group and teens are volunteering everywhere, so I figure they'll sell nicely to them and the allergy conscious folks...and those looking for something off beat...they are also fast and easy to make, and did I mention this is already a long day?

Posted by: Nova Local at September 06, 2026 04:27 PM (tOcjL)

29 I don't buy from Starbucks here. I sure wouldn't buy from Starbucks in Paris.

Posted by: Cicero (@cicero43) at September 06, 2026 04:27 PM (vRDYl)

30 They told you that was whipped Mozzarella on top, but actually it was just Kraft Marshmallow Creme. They keep a 17 lb. bucket of it in the kitchen.

Next week, they'll sprinkle a bit of pumpkin spice on a glob of it and convince you it is Autumn Duck Confit Surprise.

Posted by: Idaho Spudboy at September 06, 2026 04:29 PM (aQEfL)

31 I should really get a good espresso machine. Little is not a regular coffee drinker, but he's lately taken a shine to Cuban coffee. I think if I turned him on to a proper cappuccino, he'd be hooked.

The problem is my electric stovetop takes too long and heats the kitchen faster than it does a cup of water. So I'd have to go all-in on a standalone plug in unit. Hoping to complete the cost/benefit analysis before Christmas..

Posted by: Joe Kidd at September 06, 2026 04:31 PM (nbLIj)

32 Made a batch of orange chicken salad that has cranberries, shallots, red grapes and pistachios in it.

Posted by: Ben Had at September 06, 2026 04:31 PM (E0Et6)

33 I have never heard of whipped mozzarella, and I can't imagine that it is easy to whip. I also can't imagine trying to do it.

And really, CBD, you of all people should know that Starbucks in Paris is about the dead last place you should order an espresso. You deserve what you got! I hope you at least got a nice croissant when you went to the real coffee place.

Posted by: bluebell at September 06, 2026 04:32 PM (ek8iC)

34 Fruity Pebbles seems like it would be much sweeter than regular Rice Krispies treats.

Just looked and apparently Post makes Fruity Pebbles treats.
I might try those if I run across them.
And Lucky Charms treats, too.

And General Mills makes Cinnamon Toast Crunch and Reeses Puffs treats.

It's a good thing they didn't have these when I was 10 because I'd have probably weighed 200 lbs.

Posted by: SpeakingOf at September 06, 2026 04:33 PM (6ydKt)

35 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.

Here's a serious question. Why would anyone pay a premium for vodka? Any flavor is distilled out of it by design. That's why you can make it with just about any vegetation that can be fermented. It's essentially an alcoholic additive for juices and liqueurs. It's a commodity.

Grey Goose? It's for suckers and poseurs.

CHANGE MY MIND

Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM (vRDYl)

36 34 Fruity Pebbles seems like it would be much sweeter than regular Rice Krispies treats.

Just looked and apparently Post makes Fruity Pebbles treats.
I might try those if I run across them.
And Lucky Charms treats, too.

And General Mills makes Cinnamon Toast Crunch and Reeses Puffs treats.

It's a good thing they didn't have these when I was 10 because I'd have probably weighed 200 lbs.
Posted by: SpeakingOf at September 06, 2026 04:33 PM (6ydKt)

Oh, they are sweeter - I'm sure that's the appeal for the teens. I make them with neutral oil vs butter so they stay milk free (they naturally hit the Church's other desired allergen table of gluten and nut (both) free - they have the "every allergen is in this" table and the "allergen free" table at the picnic and they look to just highlight those 4 allergens).

Posted by: Nova Local at September 06, 2026 04:37 PM (tOcjL)

37 CHANGE MY MIND

Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM (vRDYl)

Smirnoffs bottle isn't as cool looking.

Posted by: SpeakingOf at September 06, 2026 04:38 PM (6ydKt)

38 Cicero, Val-U- Rite isn't readily available.

Posted by: Ben Had at September 06, 2026 04:39 PM (E0Et6)

39 Grey Goose? It's for suckers and poseurs.

CHANGE MY MIND
Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM

The Fat Electrician has a lot to say about that:

https://youtu.be/0nmPEUsGNyk

Posted by: RedMindBlueState at September 06, 2026 04:40 PM (9iRTe)

40 I might try those if I run across them.

If you like marshmallow cereal treats, and road trips, gas stations will often have cereal treats from a company called “Best Maid Cookie Co.” Their Peanut Butter Crispy Bar is especially good, but all of them are nearly as good as homemade. (Although I haven’t tried their Fruity Pebbles one, and probably won’t.)

There was a short period where it looked like they were trying to push into supermarkets, but I haven’t seen them there in a while.

Posted by: Stephen Price Blair at September 06, 2026 04:41 PM (kYmoU)

41 Oh, they are sweeter - I'm sure that's the appeal for the teens. I make them with neutral oil vs butter so they stay milk free (they naturally hit the Church's other desired allergen table of gluten and nut (both) free - they have the "every allergen is in this" table and the "allergen free" table at the picnic and they look to just highlight those 4 allergens).

Posted by: Nova Local at September 06, 2026 04:37 PM (tOcjL)

It's so complicated these days.
I didn't know one person with a food allergy when I was a kid.
(Well, except me, I'm allergic to muscles - clams, scallops, oysters, etc.).

But everybody I knew in kindergarten licked the peanut butter off of the celery stick at snack time, just like me - no problems at all.

Posted by: SpeakingOf at September 06, 2026 04:42 PM (6ydKt)

42 Stephen Price Blair, thank you for the fig pudding recipe this morning.

Posted by: Ben Had at September 06, 2026 04:42 PM (E0Et6)

43 the most parsimonious Moron on earth...
-------
So your bank account sends you a birthday card, CBD?
Thanks for the food thread and enjoy your trip.

Posted by: scampydog at September 06, 2026 04:43 PM (LVaYG)

44 (Well, except me, I'm allergic to muscles

Hah! Good excuse for avoiding the gym

Posted by: Cicero (@cicero43) at September 06, 2026 04:43 PM (vRDYl)

45 Grey Goose? It's for suckers and poseurs.

CHANGE MY MIND
Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM (vRDYl)

I usually don't do vodka any more. The better thing for higher grades was that it is slightly smoother. Less hot.

Posted by: Aetius451AD work phone at September 06, 2026 04:43 PM (zZu0s)

46 >>And General Mills makes Cinnamon Toast Crunch and Reeses Puffs treats.

It's a good thing they didn't have these when I was 10 because I'd have probably weighed 200 lbs.
- - -

Oh, my son talked me into getting him the Reeses Puffs once. They were horribly sweet, he hated them. However, his hamster loved them, so we would give her *one* every once and a while, lol.

Posted by: Lizzy at September 06, 2026 04:46 PM (rOKnE)

47 Prime T-bone is this Sunday's steak. $15/lb...sigh...

I've taken to alternating beef and lamb Sundays to maintain some semblance of a budget. Maybe throw in a monthly Sunday sauce, if I can reliably get ground beef for between $5-6 a pound..

Posted by: Joe Kidd at September 06, 2026 04:47 PM (nbLIj)

48 I mentioned on a previous hobby thread that I had finally taken the plunge and purchased my own personal coffee roaster. I didn't get the best available. I didn't get the worst available. I got one a little "north" of the middle.

I bring this up because I'm big (and snobbish) concerning Espresso. I'm currently in the experimental stage of determining what unroasted beans I prefer, and where the best place is to get them. I've settled on "The Coffee Bean Corral" due to their reputation, prices, selection and SAMPLE PACKS. The latter lets you mix and match to create your own blends. Right now I'm playing around with Indonesian and Central American beans. It's actually quite fun for boring guys like me.

All this is to say is that I know exactly how CBD felt about the Starbucks "poison."

BONUS: On weekends my house smells like GLORIOUS coffee. My dogs isn't impressed with his sensitive nose. He's a big baby.

Posted by: Orson at September 06, 2026 04:47 PM (dIske)

49 There was a short period where it looked like they were trying to push into supermarkets, but I haven’t seen them there in a while.

Posted by: Stephen Price Blair at September 06, 2026 04:41 PM (kYmoU)

Never heard of Best Maid, but if I see them, and remember, I'll give it a try.

Most of my snacks-sweets are grocery store bought.
Occasionally I'll get an urge for a candy bar and buy one in a convenience store but that's rare these days.

Been on a Reese's kick for some reason the past few months, and getting bags of Thins and the mini white chocolate versions. I eat two or three a day just for a sugar fix.

Posted by: SpeakingOf at September 06, 2026 04:48 PM (6ydKt)

50 >>PS - Why fruity pebble treats - apparently, this is the new hit treat I make for youth group and teens are volunteering everywhere, so I figure they'll sell nicely to them and the allergy conscious folks...and those looking for something off beat...they are also fast and easy to make, and did I mention this is already a long day?

#Winning
Heh, yes, rice krispie treats were a go-to treat when we had to bring something to a kid event. Kids love them. The fruity pebble ones are no doubt just as tasty.

Posted by: Lizzy at September 06, 2026 04:49 PM (rOKnE)

51 Been on a Reese's kick for some reason the past few months, and getting bags of Thins and the mini white chocolate versions. I eat two or three a day just for a sugar fix.
Posted by: SpeakingOf

I have a box of mini Peppermint Patties that I raid once or twice or three times a week for my sugar fix.

Posted by: Tuna at September 06, 2026 04:51 PM (lJ0H4)

52 Oh, my son talked me into getting him the Reeses Puffs once. They were horribly sweet, he hated them. However, his hamster loved them, so we would give her *one* every once and a while, lol.

Posted by: Lizzy at September 06, 2026 04:46 PM (rOKnE)

I now recall that I have had the Reeses Puffs, but it's been over a year. I picked them up for my father to try when it got to the point he didn't want to eat much, and that was something he could just grab out of the box. He did like them for a few months.

You're right, they are sweet, but I liked them, until I didn't.
I generally eat some snack for several months then get tired of it and rotate to something different for months.

Posted by: SpeakingOf at September 06, 2026 04:51 PM (6ydKt)

53 10 A Starbucks espresso is pretty dang awful. It is only good when they get blended into some other ingredients. 😂

Posted by: Piper at September 06, 2026 04:08 PM (ZdaMQ)

Is pumpkin spice espresso a thing ?

Posted by: a.moron at September 06, 2026 04:53 PM (X5Jzz)

54 51 Been on a Reese's kick for some reason the past few months, and getting bags of Thins and the mini white chocolate versions. I eat two or three a day just for a sugar fix.
Posted by: SpeakingOf

Trader's Joe's dark chocolate square dipped into salted all natural (aka just peanuts and salt) PB...You can also do it with a milk chocolate square (but I can't)...

Cheaper, and tastier way to get the fix (buy the big $9 lb bar of chocolate)...and to get peanut butter and chocolate ratio just the way you want it...and probably a little less sugar...

You may be wanting the chocolate or the PB more than the sugar, and this will also help you figure that out...

Posted by: Nova Local at September 06, 2026 04:55 PM (tOcjL)

55 35

Here's a serious question. Why would anyone pay a premium for vodka? Any flavor is distilled out of it by design. That's why you can make it with just about any vegetation that can be fermented. It's essentially an alcoholic additive for juices and liqueurs. It's a commodity.

Grey Goose? It's for suckers and poseurs.

CHANGE MY MIND

Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM (vRDYl)

Maybe the cheap stuff doesn't have the offensive flavors completely distilled out, and that's what the premium stuff brings to the table (Looking at you, ValuRite).

Posted by: a.moron at September 06, 2026 04:57 PM (X5Jzz)

56
I have a box of mini Peppermint Patties that I raid once or twice or three times a week for my sugar fix.

Posted by: Tuna at September 06, 2026 04:51 PM (lJ0H4)

I ate those like they were crack when I was a kid.
The big ones.

And the commercials were awesome.

Get The York Sensation:
https://youtu.be/Rj3dmK0Nktg

Posted by: SpeakingOf at September 06, 2026 04:58 PM (6ydKt)

57 Reeses dark chocolate are particularly delicious.
Bonus: Most Reeses are gluten-free.

Posted by: Lizzy at September 06, 2026 04:58 PM (rOKnE)

58 H E B is carrying a pumpkin, browned butter and truffle girasoli. I put a drizzle of mushroom and sage olive oil over them.
I went back to the store and bought all they had.

Posted by: Ben Had at September 06, 2026 04:59 PM (E0Et6)

59 Little's go-to cereal has been Fruity Pebbles. He'd get maybe four bowls out of a family size box. Aldi's had the best price, so I'd get a box whenever I was going for their raisin bran. Well he suddenly decided that raisin bran is far superior, so that now disappears while the two remaining boxes of FP sit unmolested. Maybe I'll make treats out them. Always thought it was a hideous cereal...

Posted by: Joe Kidd at September 06, 2026 04:59 PM (nbLIj)

60 Ben Had, you’re welcome. I made that a couple of weeks ago and really liked it. Very strong fig flavor. I think I forgot to mention that the figs should be chopped fine, although it might be obvious, it being a pudding.

It’s from a 1914 cookbook by the company that made Dromedary brand dried fruits.

Posted by: Stephen Price Blair at September 06, 2026 04:59 PM (kYmoU)

61 An HR type once told me that vodka is what the pros drink at work. Cut it with water and you can't smell it.

Posted by: Biff Pocoroba at September 06, 2026 04:59 PM (XvL8K)

62 I need somebody to do my chopping. But burger and peppers and tomatoes are simmering away and will provide taste and nutrients later.

Posted by: From about That Time at September 06, 2026 05:00 PM (sl73Y)

63 I'm with in driving distance of Hershey, PA and the Reese factory is right there on the premises. Which means, whenever I am in that area I have to make a stop. It's a wonder I'm not diabetic at this point.

Hershey, not too long ago, started a tour gimmick which is kind of cool. You can create your own candy bar (and wrapper) as part of the tour. So, you can mix and match Reese products with some of their other ones, or just get creative and overload your favorite part of a Reese candy with your preferences.

Posted by: Orson at September 06, 2026 05:02 PM (dIske)

64 59 Little's go-to cereal has been Fruity Pebbles. He'd get maybe four bowls out of a family size box. Aldi's had the best price, so I'd get a box whenever I was going for their raisin bran. Well he suddenly decided that raisin bran is far superior, so that now disappears while the two remaining boxes of FP sit unmolested. Maybe I'll make treats out them. Always thought it was a hideous cereal...
Posted by: Joe Kidd at September 06, 2026 04:59 PM (nbLIj)

Yeah, I don't like the cereal. either...but my youngest (and all the teen boys, plus the young adult male leader) goes nuts for them and now ask for them...I think they are too sweet, but I'm the one that loves Cheerios treats...so it's not a surprise I'm not big on them (these kids are also huge Skittles fans, so I think it hits that fruity sugar bomb thing they have)...

Posted by: Nova Local at September 06, 2026 05:02 PM (tOcjL)

65 An HR type once told me that vodka is what the pros drink at work. Cut it with water and you can't smell it.
Posted by: Biff Pocoroba
-----
I've heard this before but I don't know how true it is. I can smell it.

Posted by: lin-duh at September 06, 2026 05:03 PM (VCgbV)

66 Picked up the limit two packages of lamb loin chops at eight bucks a pound, about three and a half pounds, dozen chops total. Two tomorrow night and freeze the others in packs of two.

Posted by: From about That Time at September 06, 2026 05:04 PM (sl73Y)

67 Maybe the cheap stuff doesn't have the offensive flavors completely distilled out, and that's what the premium stuff brings to the table (Looking at you, ValuRite).

The cheap stuff definitely doesn’t. I have a bottle of Lone Star Vodka that I bought thinking I’d use it for making liqueurs, and it is barely even worthy of that. It is vastly inferior to even moderately more expensive vodkas like that Austin brand, or Patriot’s Creek.

But I think the OP was comparing the moderately priced to the expensive, not the cheap to the expensive, and I suspect (not having had any expensive vodka) that the difference between those is not nearly so pronounced.

Posted by: Stephen Price Blair at September 06, 2026 05:05 PM (kYmoU)

68 I admit to a Skittles addiction back in the day.
And Nerds, and Starburst.

Heck, I even had the huge diamond ruby candy rings on occasion and bags of Pop Rocks in my pockets.

By the time I was a teenager I could down an entire King Sized Zero candy bar (which had more sugar than a cane field) along with a 20 oz. Mtn Dew in about 10 minutes.

I had a lot more energy back then for some reason.

Posted by: SpeakingOf at September 06, 2026 05:07 PM (6ydKt)

69 >>Hershey, not too long ago, started a tour gimmick which is kind of cool. You can create your own candy bar (and wrapper) as part of the tour. So, you can mix and match Reese products with some of their other ones, or just get creative and overload your favorite part of a Reese candy with your preferences.

Sounds like fun.

Posted by: Lizzy at September 06, 2026 05:08 PM (rOKnE)

70 Nothing wrong with trying olive oil poaching just for the halibut.

Posted by: NemoMeImpuneLacessit at September 06, 2026 05:08 PM (zeRnp)

71 The attendees for tomorrow's get-together have been asked to bring something from their cultural roots ... I'm usually counted on to bring desserts -- and my heritage is mostly Irish -- so my easy contribution will be a bottle of Bailey's to pour over bowls of vanilla ice cream ... The other item I prepped today is a batch of Guinness Pretzel Truffles ... Six tablespoons (from a 12-ounce Guinness bottle) gets gently reduced down to 1 tablespoon, and is eventually combined with the remaining Guinness, 8 ounces melted dark chocolate, 1/2 cup unsalted butter, and 3/4 cup "powderized" pretzels (my sweet tooth also insisted on adding 2 Tbsp. confectioners sugar) ... This mixture will chill overnight then be rolled into balls, dredged in coarsely ground pretzels, and have a pretzel stick inserted into each (for self-serving) ... Never made these before, but they're probably going to replace my traditional cinnamon Irish Potatoes candies on Saint Patrick's Day 2027.

https://tinyurl.com/239fyyfh

Posted by: Kathy at September 06, 2026 05:09 PM (MOK4W)

72 I'm not a coffee drinker so Americano, espresso ... no opinion at all.

A lot of the other fixin's on the page sound delicious, though!

Posted by: Adriane the Sometimes Less Critical than Other Times Critic . . . at September 06, 2026 05:09 PM (3ZUWJ)

73 Heck, I even had the huge diamond ruby candy rings on occasion and bags of Pop Rocks in my pockets.

Posted by: SpeakingOf
___

No Zotz?

Tiny Tarts were good ammunition with a straw.

Posted by: Biff Pocoroba at September 06, 2026 05:11 PM (XvL8K)

74 Tiny Tarts were good ammunition with a straw.

With their eyes all aglow?

Posted by: Stephen Price Blair at September 06, 2026 05:12 PM (kYmoU)

75 https://tinyurl.com/239fyyfh

Posted by: Kathy at September 06, 2026 05:09 PM (MOK4W)

They look delicious.

Posted by: SpeakingOf at September 06, 2026 05:12 PM (6ydKt)

76 No Zotz?

Tiny Tarts were good ammunition with a straw.

Posted by: Biff Pocoroba at September 06, 2026 05:11 PM (XvL8K)

No Zotz.

Sweet Tarts, yes, and even those mini ones, Smarties or whatever their called.

Posted by: SpeakingOf at September 06, 2026 05:13 PM (6ydKt)

77 And yes, I did just rub my eye with the very finger i used to pry out the seeds from the hot peppers i cut up. And yes, it hurts very much. Thank you for asking.

Posted by: From about That Time at September 06, 2026 05:14 PM (sl73Y)

78 I've been binging on Kroger's $6 pre-made meals. It's a decent portion size but less than I usually eat. So besides tasting good it forces me to reduce my usual portion size.

Posted by: polynikes at September 06, 2026 05:16 PM (KC5Lt)

79 H E B is carrying a pumpkin, browned butter and truffle girasoli. I put a drizzle of mushroom and sage olive oil over them.
I went back to the store and bought all they had.
Posted by: Ben Had at September 06, 2026 04:59 PM

A wise choice. I realized I still have a bag of lobster stock on the freezer, so lobster ravioli has to happen this fall.

Posted by: RedMindBlueState at September 06, 2026 05:17 PM (9iRTe)

80 America was at its most free when we had candy cigarettes.

Posted by: polynikes at September 06, 2026 05:17 PM (KC5Lt)

81 From about That Time at September 06, 2026 05:14 PM (sl73Y)

Flush with distilled water ...

Hope you feel better soon.

Posted by: Adriane the Sometimes Less Critical than Other Times Critic . . . at September 06, 2026 05:19 PM (3ZUWJ)

82 From about That Time at September 06, 2026 05:14 PM (sl73Y)

or saline, if you wear contacts ...

Posted by: Adriane the Sometimes Less Critical than Other Times Critic . . . at September 06, 2026 05:20 PM (3ZUWJ)

83 My favorite cereal as a kid was shredded wheat. Of course I spooned on the sugar though.

Posted by: polynikes at September 06, 2026 05:20 PM (KC5Lt)

84 PS. I am not a doctor, nor have a stayed at a Holiday Inn Express recently ...

Posted by: Adriane the Sometimes Less Critical than Other Times Critic . . . at September 06, 2026 05:20 PM (3ZUWJ)

85 67

The cheap stuff definitely doesn’t. I have a bottle of Lone Star Vodka that I bought thinking I’d use it for making liqueurs, and it is barely even worthy of that. It is vastly inferior to even moderately more expensive vodkas like that Austin brand, or Patriot’s Creek.

But I think the OP was comparing the moderately priced to the expensive, not the cheap to the expensive, and I suspect (not having had any expensive vodka) that the difference between those is not nearly so pronounced.

Posted by: Stephen Price Blair at September 06, 2026 05:05 PM (kYmoU)

So, you should go for the stuff on the second-from-bottom shelf at the liquor store, not the bottom shelf.

Here in Iowa we have Hawkeye brand liquor - vodka, gin, rum and maybe whiskey. I think they decant the back side of a corn ethanol plant into a rusty fire tanker, then add flavorings before bottling. Aging? What's that? I've had the gin, in a gin & tonic it's barely drinkable. It's very bottom shelf stuff.

Posted by: a.moron at September 06, 2026 05:21 PM (X5Jzz)

86 > And yes, I did just rub my eye with the very finger i used to pry out the seeds from the hot peppers i cut up. And yes, it hurts very much. Thank you for asking.
Posted by: From about That Time
------------
Don't go and take a piss, if you're a male. And use said fingers on your wee-wee.

Bad.

Very, very bad.

Posted by: Martini Farmer at September 06, 2026 05:23 PM (2Cry5)

87 I used to buy K&B vodka as my contribution to the trash can jungle juice offering at our college parties.

Posted by: polynikes at September 06, 2026 05:23 PM (KC5Lt)

88 A month or so ago, I got a recommendation here for E H Taylor bourbon. I can’t go back to the comments to see who, but thank you!

Posted by: Advo at September 06, 2026 05:24 PM (jO4mz)

89 RMBS, when I see you I need to ask you about your ravioli making process. I would like my pasta just a little lighter but I keep missing it.

Posted by: Ben Had at September 06, 2026 05:24 PM (E0Et6)

90 Just had some housemade lobster ravioli in light tomato cream sauce. Light yet al dente. Very good.

Posted by: San Franpsycho at September 06, 2026 05:26 PM (nbUa5)

91 Face under shower eye forced open by sheer will. Two minutes.

Posted by: From about That Time at September 06, 2026 05:26 PM (sl73Y)

92 San Franpsycho, how did the chicken marsala turn out?

Posted by: Ben Had at September 06, 2026 05:28 PM (E0Et6)

93 78 I've been binging on Kroger's $6 pre-made meals. It's a decent portion size but less than I usually eat. So besides tasting good it forces me to reduce my usual portion size.
Posted by: polynikes at September 06, 2026 05:16 PM (KC5Lt)

You know you’re cheap when the Hispanic produce lady at Kroger sees you on Wednesday morning looking for the pre made salads with the big REDUCED sticker on them and says “hoy no” in Spanish.

Posted by: TxAnn at September 06, 2026 05:28 PM (SjAWL)

94
*(that's 91.44 meters in Euro-kickball speak)*

LOL.

Posted by: Quarter Twenty at September 06, 2026 05:28 PM (2Ez/1)

95 RMBS, when I see you I need to ask you about your ravioli making process. I would like my pasta just a little lighter but I keep missing it.
Posted by: Ben Had at September 06, 2026 05:24 PM

I'm always learning, but happy to discuss. We'll have lots of time to talk food in Corsicana. That veg ain't gonna chop itself. 😄

Posted by: RedMindBlueState at September 06, 2026 05:29 PM (9iRTe)

96 I usually grow a mix of hot peppers and make and freeze a hot pepper relish mix.
This is not a first. And the less fortunate alternative mentioned above is also not unknown. Heedless, my mother called me.

Posted by: From about That Time at September 06, 2026 05:29 PM (sl73Y)

97 Posted by: TxAnn at September 06, 2026 05:28 PM (SjAWL

heh

Posted by: polynikes at September 06, 2026 05:31 PM (KC5Lt)

98 The minute I put a tablecloth on the dining table my dog knows the grandkids are coming. He gets excited and stands by the front door. He's no dummy.

Posted by: Tuna at September 06, 2026 05:31 PM (lJ0H4)

99 I have a box of mini Peppermint Patties that I raid once or twice or three times a week for my sugar fix.

Posted by: Tuna at September 06, 2026 04:51 PM
=============

Junior mint?

https://youtu.be/MwJqkorGam8

Posted by: Kramer at September 06, 2026 05:32 PM (2Ez/1)

100 Pin hole plumbing leak showed up.in basement, cutva piece or rubber glove and clamped it.
Pizza must go on

Posted by: Skip at September 06, 2026 05:34 PM (Ia/+0)

101
97 heh
Posted by: polynikes at September 06, 2026 05:31 PM (KC5Lt)

That could have come across as insinuating that you were cheap, which I wasn’t. I was stating a fact that I was indeed, cheap. 😁

Posted by: TxAnn at September 06, 2026 05:36 PM (SjAWL)

102 Posted by: Skip at September 06, 2026 05:34 PM (Ia/+0)

Copper? You can repair it permanently and easily with a Gatorbite when you have some time.

Posted by: polynikes at September 06, 2026 05:37 PM (KC5Lt)

103 Posted by: TxAnn at September 06, 2026 05:36 PM (SjAWL)

No worries. I'm cheap too. Scottish blood.

Posted by: polynikes at September 06, 2026 05:38 PM (KC5Lt)

104 Took me decades to even have the smell of mint not to turn me green after a night of way too much peppermint schnapps. Only recently can eat something peppermint

Posted by: Skip at September 06, 2026 05:40 PM (Ia/+0)

105 Tonight I am being lazy and will have sausage and peppers made with Conecuh sausage, but tomorrow night will have a BLT with cheesy corn.

Posted by: Helena Handbasket at September 06, 2026 05:40 PM (+fdRY)

106 No worries. I'm cheap too. Scottish blood.
Posted by: polynikes at September 06, 2026 05:38 PM (KC5Lt)

My people! Irish here. And my parents were children during the Depression so I think that has something to do with my fondness of frugality.

Posted by: TxAnn at September 06, 2026 05:40 PM (SjAWL)

107 This is tangentially related to food, so not completely off topic, and we're past 100, so . . .

Anyone here taking one of the new GLP-1 weight loss drugs? I started on one last week and so far it seems to be working, in the sense that I'm eating less without feeling hungry, and have dropped a couple of pounds. No major side effects so far.

My doctor is really enthusiastic about them, says they're a real game changer for fat-asses like me (not an exact quote).

Posted by: a.moron at September 06, 2026 05:43 PM (X5Jzz)

108 Just got in from the lake. Not really cooking today. Mostly reheating ribs and German Tater salad I made last Friday to bring over. Did make a mayo based coleslaw this morning. Not bad, but not as good as the hot bacon grease, bacon, sugar, veg. oil one I usually make.

Posted by: olddog in mo at September 06, 2026 05:44 PM (Pny+9)

109 Only time I ever had Starbucks coffee, it was because I was visiting a friend and he wanted to stop in there and get a coffee. He offered to buy me one, so I said sure and asked the staff for medium roast, either a Colombian or Arabica coffee.

What I got was... not that. It smelled and tasted burned. I never went back. I honestly don't see how that place stays in business.

Posted by: Grumpy and Recalcitrant, a Moron behind enemy lines at September 06, 2026 05:46 PM (O7YUW)

110 polynikes I could use that or have parts to solder on hand

Posted by: Skip at September 06, 2026 05:48 PM (Ia/+0)

111
I've got a couple of brisket points I'm going to throw in the pellet grill tonight, and-

hopefully sometime tomorrow morning before lunch they will have converted themselves into delightful BBQ'd brisket.

Which will be eaten with all the fixins, and beer or cocktails.

Posted by: naturalfake at September 06, 2026 05:49 PM (iJfKG)

112 It has taken me 5 years to perfect my Grandmother's risotto recipe. I wish I had seen her make ravioli a few more times.

She cooked for 17 every day.

Posted by: Ben Had at September 06, 2026 05:52 PM (E0Et6)

113 Going to take some Andouille sausage and pasta, maybe with some cream or cheese sauce as an experiment tonight.

But first, Bourbons.
Posted by: Martini Farmer at September 06, 2026 04:10 PM (2Cry5)

Us too! But with mushrooms added to the sausage and pasta And starting with wine

Posted by: LASue at September 06, 2026 05:53 PM (lCppi)

114 I’m no Vodka enthusiast so I don’t know how true it is, but some folks say you can run the el-cheapo stuff through a Brita (activated charcoal) water filter and it really cleans it up. Stands to reason, I guess.

Posted by: Common Tater at September 06, 2026 05:53 PM (NjF0y)

115 LASue, Cheers

Posted by: Ben Had at September 06, 2026 05:54 PM (E0Et6)

116 Posted by: TxAnn at September 06, 2026 05:40 PM (SjAWL)
-----
Hey there, TxAnn!

Posted by: Weasel at September 06, 2026 05:54 PM (H0Itb)

117 It has taken me 5 years to perfect my Grandmother's risotto recipe. I wish I had seen her make ravioli a few more times.

She cooked for 17 every day.

Posted by: Ben Had at September 06, 2026 05:52 PM

Now that's a recipe I'd like to pick your brain for.

Posted by: RedMindBlueState at September 06, 2026 05:55 PM (9iRTe)

118 105 Tonight I am being lazy and will have sausage and peppers made with Conecuh sausage, ...

Posted by: Helena Handbasket at September 06, 2026 05:40 PM
==========
Finger crossed for some Conecuh at the MoMe.

Posted by: Quarter Twenty at September 06, 2026 05:55 PM (2Ez/1)

119 Posted by: Ben Had at September 06, 2026 05:54 PM (E0Et6)
-----
Hey there, Ben Had!

Posted by: Weasel at September 06, 2026 05:55 PM (H0Itb)

120 H E B is carrying a pumpkin, browned butter and truffle girasoli. I put a drizzle of mushroom and sage olive oil over them.
I went back to the store and bought all they had.
Posted by: Ben Had
**********
Oh, I do love visiting H E B when in Texas (which will be soon), but must admit I was not familiar with a girasoli. So, looked it up. It looks like a round version of German Maultaschen, which are square. They are
large, meat-filled dumplings from the Swabian region of Germany (specifically Baden-Württemberg and Bavaria)

Posted by: The Grateful - R at September 06, 2026 05:56 PM (XfIK1)

121 Weasel!!! I see chicken fried steak in your future.

Posted by: Ben Had at September 06, 2026 05:57 PM (E0Et6)

122 We're ordering out tonight as I become Hillary Clinton (without the eyebags, etc, but mentally) with a sinus problem. It's all internal, thankfully. I am not a beetch on wheels. I internalize every single stress and my sinuses wake up and think, "Let's annoy her even more!"

Once I get over this I'm going to cook like a lunatic and have the dude gain some weight if he needs surgery (and we hope he won't). He's lean but not mean.

I don't like to cook in the summer. Give me fall and winter and I'm a cooking & baking machine swilling Scotch. All is well.

Son in FL called today that he and DIL are coming in two weeks for a visit. I explained our newest medical hiccup and whatever, we'll figure it out where they will sleep if his Da has surgery. Normally the guest bedroom is in the basement and that may be the floor of choice for his father as it is all carpet with a walk in shower. Huge tv over fireplace for football. His own floor.

This is really good! It means I will clean the house and get my stuff done pronto! It takes guests to push the button for after-burner speed starting tomorrow.

All will be well in my wacky world soon, no matter what happens. Carry on my wayward friends!

Posted by: ChristyBlinkyTheGreat at September 06, 2026 05:57 PM (hzuYO)

123 39 Grey Goose? It's for suckers and poseurs.

CHANGE MY MIND
Posted by: Cicero (@cicero43) at September 06, 2026 04:36 PM

The Fat Electrician has a lot to say about that:

https://youtu.be/0nmPEUsGNyk

Posted by: RedMindBlueState at September 06, 2026 04:40 PM (9iRTe)

Wow, that sounds really complicated [talking about how Jägermeister is made] I bet Jägermeister tastes absolutely delicious.

No, not at all. Actually it tastes like cough syrup. Well, the first shot tastes like cough syrup, the fifth shot tastes like invading Poland with your homies is a good idea.

lmao

He's 99% correct.
Except, it tastes like licorice cough syrup.

Posted by: SpeakingOf at September 06, 2026 05:59 PM (6ydKt)

124 Posted by: Ben Had at September 06, 2026 05:57 PM (E0Et6)
----
Well that's a bright future, indeed!

Posted by: Weasel at September 06, 2026 06:00 PM (H0Itb)

125 Jaeger is disgusting. Fie and foul on all its works.

Anise is the Devil's Banaka.

Posted by: Aetius451AD work phone at September 06, 2026 06:01 PM (zZu0s)

126 Afternoon.

Posted by: Robert at September 06, 2026 06:01 PM (ERsao)

127 lmao

He's 99% correct.
Except, it tastes like licorice cough syrup.
Posted by: SpeakingOf at September 06, 2026 05:59 PM

His videos always make me laugh. Saw him in person with the Unsub crew in Boston last year. Great show.

Posted by: RedMindBlueState at September 06, 2026 06:02 PM (9iRTe)

128 Christy Blinky, peat or no peat in your scotch?

Posted by: Ben Had at September 06, 2026 06:02 PM (E0Et6)

129 Don't show these to CBD.

https://youtu.be/r8VMk-4S9sM

https://youtu.be/foWm8Nont4g

Okay, you can show them to CBD but make sure any weapons are out of reach.

Posted by: Robert at September 06, 2026 06:02 PM (ERsao)

130 Little known fast food tidbit:

You can actually get chicken fried steak at KFC.
It's not on the menu, but ask for it.

Posted by: Quarter Twenty at September 06, 2026 06:03 PM (2Ez/1)

131 If they don't want you to abuse cough syrup, why does it come with a shot glass?

Posted by: I gotta ask at September 06, 2026 06:04 PM (2Ez/1)

132 My grandparents had a maid who made the most awesome seafood gumbo. Crab, scallops, shrimp and a mild white fish. I've "almost" perfected it.

After 40 years.

Posted by: Martini Farmer at September 06, 2026 06:06 PM (2Cry5)

133 Quarter Twenty, not with a superb CFS place here in town.

Posted by: Ben Had at September 06, 2026 06:07 PM (E0Et6)

134 I'd like to try absinthe.
Never gotten around to it.

Posted by: SpeakingOf at September 06, 2026 06:07 PM (6ydKt)

135 Martini Farmer, Frenchy's make a fantastic base and I add all of those you mention to it.

Posted by: Ben Had at September 06, 2026 06:10 PM (E0Et6)

136 Guys, guys...I think I found a thing.

https://youtu.be/3DAKo9tZjPE

Posted by: Robert at September 06, 2026 06:13 PM (ERsao)

137 RMBS, it is a saffron risotto with chicken livers in it. I will gladly share the recipe.

Posted by: Ben Had at September 06, 2026 06:13 PM (E0Et6)

138 128 Christy Blinky, peat or no peat in your scotch?
Posted by: Ben Had at September 06, 2026 06:02 PM (E0Et6)
************
I don't know, honey. Dalwhinnie is my favorite. Single malt. 15yrs. My favorite. Second is Glenmorangie. I drank a lot of Scotch that trip.

My favorite distillery in Scotland was Dalwhinnie from our Highland fling with son and DIL. Son always plans the trips and I ride in the backseat in happy oblivion. I fell in love with that place. It could have been that it was the last one of the day and highest in Scotland.

I'm still mad I did not smell a peat fire that trip, or know if I was smelling it. I suppose I could light some in the backyard in the snow and take a whiff this winter.

Posted by: ChristyBlinkyTheGreat at September 06, 2026 06:14 PM (hzuYO)

139 Nobody drinks Jaegermeister “over there”. To be fair it is intended only as an after dinner drink or digestifs, served in a thimble sized glass ice cold, to settle the stomach.

Posted by: Common Tater at September 06, 2026 06:15 PM (NjF0y)

140
116 Hey there, TxAnn!
Posted by: Weasel at September 06, 2026 05:54 PM (H0Itb)

Afternoon Weasel. Hope all is well up in your neck of the woods!

Posted by: TxAnn at September 06, 2026 06:16 PM (SjAWL)

141 ==========
Finger crossed for some Conecuh at the MoMe.
Posted by: Quarter Twenty at September 06, 2026

I can take this action item, BenHad!

Posted by: Piper at September 06, 2026 06:17 PM (ZdaMQ)

142 > Martini Farmer, Frenchy's make a fantastic base and I add all of those you mention to it.
Posted by: Ben Had at September 06, 2026 06:10 PM (E0Et6)
---------
The roux is key. We've perfected that, but my wife isn't fond of seafood... so we do a "lowland" version with sausage and chicken.

I will, if motivated, do a "small" batch of seafood gumbo for myself. But... you don't do "small" batches of gumbo. So....

Posted by: Martini Farmer at September 06, 2026 06:17 PM (2Cry5)

143 RMBS, it is a saffron risotto with chicken livers in it. I will gladly share the recipe.
Posted by: Ben Had at September 06, 2026 06:13 PM

Yes, please!

Posted by: RedMindBlueState at September 06, 2026 06:18 PM (9iRTe)

144 too! But with mushrooms added to the sausage and pasta And starting with wine
Posted by: LASue at September 06

Mushrooms. I could and should have added them to tonight's supper. Such is life.

Posted by: From about That Time at September 06, 2026 06:18 PM (sl73Y)

145 San Franpsycho, how did the chicken marsala turn out?
Posted by: Ben Had at September 06, 2026 05:28 PM (E0Et6)
====

Turned out very well. Your oil added umami.

Posted by: San Franpsycho at September 06, 2026 06:18 PM (nbUa5)

146 Christy Blinky, if you get a chance try Balvenie Double Wood.

Second choice is Glen Fodhry

Posted by: Ben Had at September 06, 2026 06:19 PM (E0Et6)

147 136 Guys, guys...I think I found a thing.

https://youtu.be/3DAKo9tZjPE

Posted by: Robert at September 06, 2026 06:13 PM (ERsao)

Deep fried cat food, NyQuil chicken, and Fish Oil pills Steak.

This man is certifiable.

Posted by: SpeakingOf at September 06, 2026 06:19 PM (6ydKt)

148 Did you know you can run you sous vide wand from the electrical system on your car? All you need are some jumper cables and these four easy steps.

Posted by: A expert on the internet at September 06, 2026 06:19 PM (MWfyi)

149 Do not deep fry an egg.

https://youtu.be/9I3wkLU-HPc

Or so I'm told.

Posted by: Robert at September 06, 2026 06:21 PM (ERsao)

150
Anchovy paste and mayonnaise mixed in chocolate ice cream.

Posted by: Auspex at September 06, 2026 06:22 PM (SJrOE)

151 132 My grandparents had a maid who made the most awesome seafood gumbo. Crab, scallops, shrimp and a mild white fish. I've "almost" perfected it.

After 40 years.
Posted by: Martini Farmer at September 06, 2026 06:06 PM (2Cry5)
********

I'll share mine this winter from trial and testing for about 4yrs as my grandmother did not leave a recipe. She'd say she put in whatever was in the fridge from her magic.

When I'd visit in the winter I'd make gumbo and my late father and brother would be thrilled, and after about 4yrs said I finally got it right. I drove Daddy crazy in my college years so I redeemed myself with my cooking.

My mother, a wonderful 95yr old, was not nor is a good cook except for a couple of things. I mean, when you make meatloaf the texture of a brown sponge something was not right. My brother would laugh at me figuring out how not to eat it. He often signed his letters, which were stop/go in college on yellow legal pads, as a "walloping meatloaf of a letter."

Mama also can destroy a roast. Ask my husband whose mother could cook.

I learned and he's happy, altho no one will be as great of a cook next to my grandmother.

Posted by: ChristyBlinkyTheGreat at September 06, 2026 06:22 PM (hzuYO)

152 150
Anchovy paste and mayonnaise mixed in chocolate ice cream.
Posted by: Auspex at September 06, 2026 06:22 PM (SJrOE

Did we time travel to April 1?

Posted by: Piper at September 06, 2026 06:23 PM (ZdaMQ)

153 It has taken me 5 years to perfect my Grandmother's risotto recipe.
Posted by: Ben Had

Fortunately my Grandmother never made risotto, so I have a very low bar. Got some recipes for it though. Even rice cooker & instapot instructions.

Then I got diagnosed with diabetes very late in life, fo fresh rice is out. Alas.

Maybe a small serving of risotto, and a healthy portion of protein on the side. Chicken cachitore or meatballs ...

Posted by: Adriane the Sometimes Less Critical than Other Times Critic . . . at September 06, 2026 06:24 PM (3ZUWJ)

154 146 Christy Blinky, if you get a chance try Balvenie Double Wood.

Second choice is Glen Fodhry
Posted by: Ben Had at September 06, 2026 06:19 PM (E0Et6)
********
OK!!!

Posted by: ChristyBlinkyTheGreat at September 06, 2026 06:24 PM (hzuYO)

155 Did you know you can deep fry an egg using the electrical system on your car?
All you need are some jumper cables and these four easy steps.
Posted by: A DIFFERENT expert on the internet

Posted by: Trust me at September 06, 2026 06:25 PM (2Ez/1)

156 Okay, I'll stop. After this.

https://youtu.be/dNiDWS8lzhs

My Lird...

Posted by: Robert at September 06, 2026 06:28 PM (ERsao)

157 No No No. the secret to great risotto and polenta is in the stirring.

Posted by: Ben Had at September 06, 2026 06:28 PM (E0Et6)

158 It will be Scotch time soon

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

159 It's scotch o'clock somewhere.

Posted by: Robert at September 06, 2026 06:33 PM (ERsao)

160 Fluffy cheese ball with green stuff on top. Do you set the green stuff off to the side or try to stuff it in your mouth?

Posted by: Rev. Wishbone at September 06, 2026 06:34 PM (eP2ub)

161 Three stirs clockwise, 1 counter clockwise, then 3 clockwise, 1 counter clockwise
Thats the secret

Posted by: Skip at September 06, 2026 06:35 PM (Ia/+0)

162 161 Three stirs clockwise, 1 counter clockwise, then 3 clockwise, 1 counter clockwise
Thats the secret
Posted by: Skip at September 06, 2026 06

And the secret song. But don’t tell that.

Posted by: Piper at September 06, 2026 06:36 PM (ZdaMQ)

163
If you like olives and a quick dinner for company (it marinates overnight and you throw it in the oven). Nice flavor. I used skinless, boneless breasts. Made it a month ago.

Chicken Marbella:

https://tinyurl.com/58fypmsp

Posted by: ChristyBlinkyTheGreat at September 06, 2026 06:37 PM (hzuYO)

164 This will be willowed, but ...

Yesterday I was trying to corral my honeynut squash vine and in the process broke the stem of one of the unripe squashes. So I harvested it and am going to try a recipe for green honeynut squash since it's apparently edible.

Posted by: Emmie, celebrating 250 years of God's grace at September 06, 2026 06:40 PM (OlzlW)

165 "And the secret song. But don’t tell that.
Posted by: Piper"

The one that starts with "Double, double toil and trouble"?

Posted by: I. O'Newt at September 06, 2026 06:41 PM (MWfyi)

166 "corral my honeynut squash"

*blushes*
I didn't think kids still called it that.

Posted by: Grandpa Simpson at September 06, 2026 06:42 PM (2Ez/1)

167 I. O'Newt, I just hurt myself laughing!

Posted by: Ben Had at September 06, 2026 06:44 PM (E0Et6)

168 My supper was fantastic, even if while eating I thought of a half dozen things to add without overloading. Simple can be so good.

Posted by: From about That Time at September 06, 2026 06:48 PM (sl73Y)

169 Stay for the Shakespeare.

Had a lovely late afternoon lunch with some friends. Rum and lobster rolls. Life is good.

Posted by: JackStraw at September 06, 2026 06:50 PM (viF8m)

170 Have Brussels Sprouts been denigrated in the comments yet, and compared to Satan's dingleberries?

Because if not, they should.

Posted by: Duncanthrax at September 06, 2026 06:50 PM (0sNs1)

171 >> Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more than food, and the body more than clothes?

Matthew 6:25

Thanks for the chicken stock recipe y’all. Using it again tomorrow to make Pastina for a person who is under the weather.

Posted by: Marcus T at September 06, 2026 06:52 PM (vbdXu)

172 We have Coeur de Boeuf in the freezer, but I can only cook it when my wife goes out of town. Like time I cut it into steaks, and it was great! Made three meals. How is it part of that photo?

Also I have to object: Les ananas ne dansent pas!

Posted by: frammish at September 06, 2026 06:53 PM (rcENI)

173 CBD, thank you for the food thread and a special thank you to all of you that share such great recipes along with that special ingredient, laughter.

Posted by: Ben Had at September 06, 2026 06:56 PM (E0Et6)

174 Dinner is boiled peanuts. Don't judge me.

Posted by: fd at September 06, 2026 06:56 PM (MWfyi)

175 Dinner is boiled peanuts. Don't judge me.
Posted by: fd at September 06, 2026 06:56 PM

I used to judge. Then I tried them. Magnifiqué!

Posted by: Duncanthrax at September 06, 2026 06:57 PM (0sNs1)

176 The Safeway had a crazy deal on lobster tail and crab this week, so I bought a whole bunch and have them thawing right now. Most of the kids have never had something like that. And for me it's been years. I'm going to do something simple: broil the tails and make a garlic/herb butter. They're going to be so good. If they survived the freezing process, that is.

Posted by: frammish at September 06, 2026 06:58 PM (rcENI)

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