Food Thread: Fat! Fire! Not Necessarily A Bad Combination

Everyone knows that fat is flavor, and it certainly isn't the main culprit in the insidious expansion of our midsections.

But it also presents challenges in cooking, since it both flammable (all food is) and energy intensive, so that flame is going to burn hotter, start quicker, and will be more difficult to extinguish than an errant strand of pasta that falls into the burner.

But in moderation it adds marvelous flavors to food, and is the reason we grill things!

So how to manage that balance between combustion and cinders?

It is tempting to trim the exterior fat from meats that are to be grilled, because that will go a long way toward preventing those flare-ups and the occasional conflagration.

And I don't do that! Because those chunks of fat on the edges of steaks are absolutely delicious when properly grilled, and can be the highlight of a well-cooked steak!

Sorry, but I have no magic technique, other than being careful and moving the steak around the grill to avoid a beef bonfire. But that's really the point...being attentive, especially while grilling, is the best way to become a good cook!

******
Food and cooking websites are not immune to the ridiculous clickbait that other websites produce in their frantic desire to remain solvent. But this one was particularly stupid: The Best Way to Store Canned Tuna, According to Bumble Bee is actually, "The Best Way To Store Tuna If You Want It Cold."

Yes...that is it. The brilliant discovery made by this earnest retard (or the AI system they use to write articles) is that putting cans of tuna in the refrigerator will make them cold.

Do we really deserve opposable thumbs if this is what they have led to?

[Hat Tip: Misanthropic Humanitarian]

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Lurker "59X53" (really!) has decided to rub my nose in his obvious talent at growing garlic. He wasn't content to email me and say, "Hey ...dude... it's really not that hard." No, he had to send photographic evidence of his success!

Wow!

He tells me that the crop has been improving because he selects the best and biggest from the previous year's crop for planting. No surprise, but I am still impressed!

******
This recipe isn't going to win any awards, but it looks like it would be tasty, and easy. Oven-Baked Southwest Chicken is simple, although I would swap the boneless-skinless breasts for ... you guessed it ... thighs! And yes, I would skin them, although I don't think boning them is worth the trouble.

[Hat Tip: Misanthropic Humanitarian]

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Commenter (and grilling aficionado) "Gunslinger" sent this, along with calling me out for using bottled Ranch dressing as a marinade for chicken (See last week's Food Thread). He is, of course, incorrect about the bottled stuff, but he also demonstrates real skill with these pork tenderloins, which he says are moist!

Tie up the thin ends with butchers twine to join them into the main bulk of the cut.
Poke a zillion holes in it with a fork.
Slather with oil. I use avocado oil because it's Hi-temp, but olive oil should be OK here.
Cover with your favorite rub.
Grill /smoke at 225 for 1-2 hours. Use a temp probe and get to 145* internal.

Low temperature cooking for a long time? For a lean cut? And it turns out juicy? I am impressed.
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I know...I know...I am on a "Fallow" kick, but their cooking really appeals to me.

And I love Sticky Toffee Pudding!

I'm going to make it soon, and since I found a great vanilla ice cream recipe, I already know what I am serving it with!

******

As much as I would like to chuckle over this photo, I must remind myself that I just had to clean some unknown food splatter off the top of a pass-through window in my kitchen.

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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

(Jump to bottom of comments)

1 Food fight

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

2 Let's eat!

Posted by: Additional Blond Agent, STEM Guy at October 04, 2026 04:01 PM (iIyc0)

3 He tells me that the crop has been improving because he selects the best and biggest from the previous year's crop for planting.

Huh. Genetic engineering.

This is the kind of dangerous practice that ended up giving us corn.

Posted by: Cicero (@cicero43) at October 04, 2026 04:03 PM (4Je4D)

4 https://tinyurl.com/yu2kpc7p
For your Halloween party, a 'human hand ' to eat

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

5 Um, thats Garlic Engineering

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

6 4 ) its a YouTube short

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

7 I love the mixer explosion pic.

My 3 year-old boy grandbaby loves to stand on his step stool and "help" as I prep the meal. Yikes.

Posted by: Cicero (@cicero43) at October 04, 2026 04:04 PM (4Je4D)

8 And that little girl (in the photo) was me! But I wasn't a little girl, and it was just a few weeks ago, and I am still finding cake batter in places I did not know that stand mixer could sling it.

Posted by: moki at October 04, 2026 04:05 PM (wLjpr)

9 I have Mississippi Pot Roast in the crockpot for supper, to be accompanied by homegrown zucchini.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 04, 2026 04:05 PM (kpS4V)

10 Yum Eris!!! Pot roast and grown with love zucchini!! That sounds wonderful!

Posted by: moki at October 04, 2026 04:06 PM (wLjpr)

11 Is a pass-through window a drive-through?

Posted by: Goldie Locks at October 04, 2026 04:06 PM (Cqx++)

12 Um, thats Garlic Engineering
Posted by: Skip at October 04, 2026 04:04 PM (Ia/+0)

Oooh. Scary!

Blah! Blah!

Posted by: Count Floyd at October 04, 2026 04:07 PM (4Je4D)

13 >>>As much as I would like to chuckle over this photo

That chocolate splatter is EVERYWHERE.

Posted by: m at October 04, 2026 04:07 PM (odBC9)

14 although I would swap the boneless-skinless breasts for ... you guessed it ... thighs!

And the congregation says, "Amen"...

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

15 4 https://tinyurl.com/yu2kpc7p
For your Halloween party, a 'human hand ' to eat

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

Ooooh...Lady fingers...

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

16 Hi Moki!

The zook plant is the last thing producing in my late, great vegetable patch. The season is just about over.

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

17 12 Um, thats Garlic Engineering
Posted by: Skip at October 04, 2026 04:04 PM (Ia/+0)

Oooh. Scary!

Blah! Blah!
Posted by: Count Floyd at October 04, 2026 04:07 PM (4Je4D)

Is this Count Dracula Floyd?

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

18 I did not know that stand mixer could sling it.

Posted by: moki at October 04, 2026 04:05 PM (wLjpr)

Just wait until you shake salad dressing in a container that does not close correctly.

Posted by: CharlieBrown'sDildo at October 04, 2026 04:09 PM (k5CNB)

19 I just had to clean some unknown food splatter off the top of a pass-through window in my kitchen.

Posted by: CBD

And how did that splash of something tomato based get non the ceiling?! IRL.

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

20
The zook plant is the last thing producing in my late, great vegetable patch. The season is just about over.

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

That has been a good, long season up there! You have a green thumb for sure!!

Posted by: moki at October 04, 2026 04:10 PM (wLjpr)

21 Delicious dishes. And one precious little girl.

Posted by: JM in Illinois at October 04, 2026 04:10 PM (PKL0q)

22 Lurker "59X53" (really!) has decided to rub my nose in his obvious talent at growing garlic.

________________________________

I'd like to try and grow stuff outside the confines of Chernobyl. You guys won't be laughing at my 130 lb. cabbages. You probably WILL be laughing at my 130 lb. testicles though. Fair trade.

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

23 And how did that splash of something tomato based get non the ceiling?! IRL.

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

It is a source of never-ending wonder to me how far I can splatter food.

Posted by: CharlieBrown'sDildo at October 04, 2026 04:11 PM (k5CNB)

24 >>>The brilliant discovery ... is that putting cans of tuna in the refrigerator will make them cold.

Who has room in the fridge for non-perishables?

Posted by: m at October 04, 2026 04:11 PM (odBC9)

25 Off for an autumn walk. It's that short, blessed Midwest season of no bugs/no snow.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at October 04, 2026 04:12 PM (kpS4V)

26 Kind of fast food soon, Tyson chicken patty, baked with tomato sauce and cheese on, side dish of pasta

Posted by: Skip at October 04, 2026 04:12 PM (Ia/+0)

27 23 And how did that splash of something tomato based get non the ceiling?! IRL.

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

It is a source of never-ending wonder to me how far I can splatter food.

Posted by: CharlieBrown'sDildo at October 04, 2026 04:11 PM (k5CNB)

As a kid, my older brother swung his fist at the table and hit a ketchup packet...spatter on the ceiling...folks were NOT happy.

Posted by: jim (in Kalifornia) at October 04, 2026 04:12 PM (l3cgK)

28 It is pouring. Non stop rain. Which means dinner is going to be zucchini falafel because I am not going anywhere.

Posted by: Piper at October 04, 2026 04:13 PM (ZdaMQ)

29 28 It is pouring. Non stop rain. Which means dinner is going to be zucchini falafel because I am not going anywhere.

Posted by: Piper at October 04, 2026 04:13 PM (ZdaMQ)

I'll trade you my 102ºF heat for some of your rain...

Posted by: jim (in Kalifornia) at October 04, 2026 04:13 PM (l3cgK)

30 26 Kind of fast food soon, Tyson chicken patty, baked with tomato sauce and cheese on, side dish of pasta
Posted by: Skip at October 04, 2026 04:12 PM (Ia/+0)

Sounds kind of Parmigiany!

Posted by: m at October 04, 2026 04:15 PM (odBC9)

31
I'll trade you my 102ºF heat for some of your rain...
Posted by: jim (in Kalifornia) at October 04, 2026 04:13 PM

It’s only 78 out there,102 is pretty hot still.

Posted by: Piper at October 04, 2026 04:15 PM (ZdaMQ)

32 >>>Lurker "59X53" (really!) has decided to rub my nose in his obvious talent at growing garlic.

Wow, indeed!

Posted by: m at October 04, 2026 04:16 PM (odBC9)

33 Chuck roast is $6.99 a lb at Kroger this weekend, so I got about three lbs and vacuum sealed most of it. Then made some humble beef and noodles for Mr. Dmlw! so he has something homemade to eat while I'm gone this week.

I'm not crazy about beef myself, but it smells good, so I'll probably have a small bit of it.

Posted by: Dash my lace wigs! at October 04, 2026 04:17 PM (CjHsb)

34
Hubby and I love pasta. We're not into making homemade pasta.

We love Buitoni refridgerated pastas. Rao's sauces are great too.

Easy meals for us. Yum

Posted by: four seasons at October 04, 2026 04:17 PM (/QHx4)

35
I'll trade you my 102ºF heat for some of your rain...
Posted by: jim

Only 92.8 in the valley (on the surface) of the sun.

Posted by: AZ deplorable moron at October 04, 2026 04:17 PM (NnhvP)

36 33 Chuck roast is $6.99 a lb at Kroger this weekend, so I got about three lbs and vacuum sealed most of it. Then made some humble beef and noodles for Mr. Dmlw!
Posted by: Dash my lace wigs! at October 04, 2026 04:17 PM (CjHsb)

yum

Posted by: m at October 04, 2026 04:18 PM (odBC9)

37 Chicken patty parmigian is one of my favorite easy dinners.

I go ahead a splurge on a jar of Sockarooni sauce and sliced provolone.

Posted by: no one of any consequence at October 04, 2026 04:20 PM (36x1j)

38 Is Rao's sauce really worth $7 per bottle?

Posted by: no one of any consequence at October 04, 2026 04:20 PM (36x1j)

39 Got some prime rib eyes going on the grill a bit later. 1.5" and nicely marbled. Salted them last night and they're on the counter now warming up.

Sides are Twice baked potato casserole and Amish potato rolls. 10" inch cinnamon roll cake for dessert.

Wife's birthday.

Posted by: olddog in mo at October 04, 2026 04:21 PM (Hbeqj)

40 Made a smoked salmon Bennie for son for brunch today. Nom nom nom.

Finishing up mimosas. Then head to his place for beers on the deck and the Seahawks game.

Going to a steakhouse for my birthday dinner afterwards.

Mmmmmmm. *drools*

Posted by: nurse ratched at October 04, 2026 04:22 PM (yEz+x)

41 Since when did flank steak get so damned expensive??? That's my FWP and yes, this is the food thread. So what. Sue me. But I snuck into Mrs D's "mad money" stash and scored enough to get 4lbs worth. Sitting in the marinade now and it is going to be awesome!
The real quesrion with bbq'd flank steak is: beer, wine, or boirvon?

Posted by: Diogenes at October 04, 2026 04:23 PM (2WIwB)

42 I bought a Chuck roast in the Cryovac today. Sliced out some steaks and am grilling them low n slow.
I'll let you know, but I think they'll be awesome!

Posted by: MkY at October 04, 2026 04:24 PM (ZHRuH)

43 In my driveway I open a folding worktable, put a flattened cardboard box on top of it, plug in an 1800 watt induction hotplate, and stick a carbon steel round pan on the hotplate. The pan gets up to 600 degrees Fahrenheit within 150 seconds.

Smoke, grease splatter, and flareups are not an issue. I have a Chinesium propane cooking torch head from Amazon that rides on top of five-dollar camping bottles from Walmart to sear the sides with flame. I get twenty-plus uses out of the little propane bottles.

I use the same table, cardboard, and outlets to deep fry outside in a Presto Granpappy filled with beef tallow.

I have not fired up my grill in years.

Posted by: biteme at October 04, 2026 04:25 PM (xWS9V)

44 Damn Kindle...beer, wine, or bourbon?

Posted by: Diogenes at October 04, 2026 04:25 PM (2WIwB)

45 39 Got some prime rib eyes going on the grill a bit later. 1.5" and nicely marbled. Salted them last night and they're on the counter now warming up.

Sides are Twice baked potato casserole and Amish potato rolls. 10" inch cinnamon roll cake for dessert.

Wife's birthday.
Posted by: olddog in mo at October 04, 2026 04:21 PM (Hbeqj)

Happy birthday to the missus!

Posted by: m at October 04, 2026 04:25 PM (odBC9)

46 Happy Birthday, Nurse! Save room for cake!

Posted by: Piper at October 04, 2026 04:26 PM (ZdaMQ)

47
I made a double batch of dry-method caramel. Phew.

Posted by: Blonde Morticia's Phone at October 04, 2026 04:28 PM (mmrXZ)

48 The time I spewed bean juice out the tiny hole at the top of the pressure cooker because I took the pressure gauge off just a little too soon. Dripping mess on the ceiling. I was probably 12 years old and had to stand on the kitchen table to wash the ceiling. I have not repeated that mistake.

Posted by: huerfano at October 04, 2026 04:28 PM (2Xqig)

49 with bbq'd flank steak is: beer, wine, or boirvon?
Posted by: Diogenes

Yes.

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

50
I don't what we pay for Rao's sauce. It is something we love to eat. It's not like we eat it everyday.

Posted by: four seasons at October 04, 2026 04:29 PM (/QHx4)

51 We're sure getting smoked.

Posted by: The Texans at October 04, 2026 04:29 PM (QKE42)

52 I cooked a couple of slabs of beef short ribs earlier this wee in the smoker. For a first-time effort, they turned out okay.

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

53 40 Made a smoked salmon Bennie for son for brunch today. Nom nom nom.

Finishing up mimosas.
Mmmmmmm. *drools*
Posted by: nurse ratched at October 04, 2026 04:22 PM (yEz+x)

I'm deducing that this is a smoked salmon eggs Benedict. Which, yum.

Posted by: m at October 04, 2026 04:32 PM (odBC9)

54 Birthday is Tuesday.

But it’s one that ends in 0. So celebration lasts the whole
Werk.

Posted by: nurse ratched at October 04, 2026 04:33 PM (yEz+x)

55 “The real quesrion with bbq'd flank steak is: beer, wine, or boirvon?“

I’ll take, What is Before, During, and After for $200 Alex.

Posted by: Gunslinger at October 04, 2026 04:33 PM (N91F8)

56 I don't what we pay for Rao's sauce. It is something we love to eat. It's not like we eat it everyday.
Posted by: four seasons at October 04, 2026 04:29 PM (/QHx4)
====

If you have the time, a simple tomato sauce is pretty quick and easy to make. Rao's is pretty good, but if the Carbone Marina is on sale, that's my go-to.

Posted by: mrp at October 04, 2026 04:33 PM (rj6Yv)

57 Is Rao's sauce really worth $7 per bottle?

Posted by: no one of any consequence at October 04, 2026 04:20 PM (36x1j)

Food And Wine tomato sauce reviews:

https://tinyurl.com/52a8yvea

Posted by: CharlieBrown'sDildo at October 04, 2026 04:33 PM (k5CNB)

58 57 Is Rao's sauce really worth $7 per bottle?

Posted by: no one of any consequence at October 04, 2026 04:20 PM (36x1j)

Food And Wine tomato sauce reviews:

https://tinyurl.com/52a8yvea
Posted by: CharlieBrown'sDildo at October 04, 2026 04:33 PM (k5CNB)

Great to know!

Posted by: m at October 04, 2026 04:35 PM (odBC9)

59 Sorry I'm late. I was cleaning my rifle in prep for the TxMoMe.

No major food experiments/triumphs this week. Just a nice skillet roasted butternut squash and caramelized onion thing with some ginger and cayenne that made a nice side for some grilled pork chops.

Posted by: RedMindBlueState at October 04, 2026 04:35 PM (GfgtS)

60 The real quesrion with bbq'd flank steak is: beer, wine, or boirvon?

Posted by: Diogenes at October 04, 2026 04:23 PM (2WIwB)

My local liquor store doesn't carry boirvon, so I would go with beer!

Posted by: CharlieBrown'sDildo at October 04, 2026 04:36 PM (k5CNB)

61 Thanks, m.

Posted by: olddog in mo at October 04, 2026 04:37 PM (Hbeqj)

62 Carbone Marina (sigh)

Carbone Marinara.

Posted by: mrp at October 04, 2026 04:37 PM (rj6Yv)

63 La San Marzano Marinara Sauce - we have used this one on the rare times we use a jarred sauce. There is another one J gets from Italy with his pasta order…let me go see if we even have any of that, though I don’t think they sell it here. Otherwise, he makes his own.

Posted by: Piper at October 04, 2026 04:38 PM (ZdaMQ)

64 My local liquor store doesn't carry boirvon, so I would go with beer!
Posted by: CharlieBrown'sDildo at October 04, 2026 04:36 PM (k5CNB)

A spell check failure for bourbon.
I'm going with what gunslinger said @55.

Posted by: Diogenes at October 04, 2026 04:38 PM (2WIwB)

65 60 The real quesrion with bbq'd flank steak is: beer, wine, or boirvon?

Posted by: Diogenes at October 04, 2026 04:23 PM (2WIwB)

My local liquor store doesn't carry boirvon, so I would go with beer!
Posted by: CharlieBrown'sDildo at October 04, 2026 04:36 PM (k5CNB)

LOL I typed boirvon into google translate, and it said:

Did you mean: bourbon?

Posted by: m at October 04, 2026 04:39 PM (odBC9)

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