Food Thread: What A Lame Post!

I am not a fan of specialized kitchen tools.

Okay...to be precise...I am not a fan of specialized kitchen tools that I have bought and then discover that they are not nearly as useful as I thought, throw them into the specialized-kitchen-tool drawer where they sit for four years until I reach into the back of the drawer and cut my finger on them.

But this one might be an exception to the rule! It's called a "lame," and it is used to score bread dough before baking so that the loaf can rise as much as possible. It's secondary use is as a decorating knife...putting small slices into the dough so that after baking they are revealed as some sort of weird design that always irritates because I can't do it worth a damn.

Anyway, my old and very cheap one gave up the ghost, because even soft dough will eventually dull an edge! Who knew.

This one is better than the last because the top of the razor blade is exposed, and can be used to cut, and it is a bit longer as well. So I have a very sharp, single-use tool that I actually like!

******
In news that surprise no one with a brain, apparently Afghanistan is a sh*hole.

Researchers Describe Significant Food Safety Risks, Regulatory Gaps in Afghanistan

***
And here's more news about our enlightened foreign friends and their interesting ways of producing food for American markets!

FDA Finds Evidence of Limited Food Fraud in Imported Lemon Juice

***
I am trying more and more to avoid all foreign-produced food, for the obvious sanitary reasons, but also to support American agriculture and food industries.

It's easy to criticize American food manufacturing, with its commodity products and its fanatical attention to the bottom line. But it is, by and large, quite safe, and there are only a few countries that rival American food safety.

No, we aren't perfect, but I'll take our food any day over Afghanistan's!

******
Commenter "frammish" is showing off. That's pancetta, which is salt-cured but not smoked. It is used in lots of Italian cookery, including one of the great culinary achievements of Man: Spaghetti Carbonara!

Anyway, "frammish" got bored with making bacon so he moved on to pancetta.

Of course I didn't get any, so I am suspicious of this "frammish" fellow. He's probably a crypto-communist.

******
Coblogger "Weasel," of two-minute meals fame, waxes rhapsodic about Virginia peanuts, specifically boiled peanuts, "or "Goober Peas."

And these are even simpler! But damn...they were tasty. There is very little in the snack world that can compare to a well-roasted peanut that has been perfectly salted.

******
Buc-ee's is an interesting place. They charge full retail for everything, but people flock there anyway, because there is something about a well-run store that has pretty much everything that appeals to the American consumer.

I really like their beef jerky, and their breakfast sandwiches are reasonably good too. But this was a surprise! It is actually a very impressive chocolate candy...really a peanut butter cup on steroids. Good chocolate, just enough peanut butter, and a substantial size that is bucking the trend of offensive shrinkage in that industry.

******
That's a chicken drummette, Texas style.

Texas drumstick26.jpg

Actually, that is one of the legs of the pig that Ben Had procured for the Texas MoMe. The rest of the pig was smoked to perfection by a friend of Ben Had's, Rancher Bob's, and Cowhorse Queen. It was delicious, and a good enough reason to fly 1,200 miles to Texas!

******

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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 25, 2026 04:00 PM (Ia/+0)

2 That lame

Posted by: Skip at October 25, 2026 04:02 PM (Ia/+0)

3 As inhad no idea what it could be or used for.

Grilling hamburgers soon, while weather is decent

Posted by: Skip at October 25, 2026 04:03 PM (Ia/+0)

4 I don't think I'll be drinking that coffee.

But you do you CBD!

Posted by: AZ deplorable moron at October 25, 2026 04:06 PM (NnhvP)

5
I love the food thread. Thank you CBD.

Posted by: four seasons at October 25, 2026 04:06 PM (/QHx4)

6 Winter's around the corner, so grilling off the last ribeye from the freezer.

Should the weather present unexpected opportunities for further grilling, off to the store we go.

Posted by: Additional Blond Agent, STEM Guy at October 25, 2026 04:07 PM (iIyc0)

7 I finally got a bread lame. I was using the razor blade by itself, but I am a moron, and kept forgetting that I can't put my finger on the edge.

Well worth the $9.99 I spent, and I have a box of 500 razor blades, so I'm good for a while.

Posted by: Dash my lace wigs! at October 25, 2026 04:07 PM (CjHsb)

8 Food *from* A'stan (which probably is rare anyway) - definitely hard pass.

But aushak and kabili palow, made with good ingredients - fantastic. It's been an epoch since I had any.

Ethiopian and Afghan were two staples of my DC years, especially the former. Both exist here, but the boss isn't keen on Ethiopian.

LA is really the place for that out here. There was a great place on Fairfax across from the big CBS campus. Next door, Indian bakery/dessert place. A regular combo on my frequent short visits to LA years ago.

Posted by: rhomboid at October 25, 2026 04:08 PM (U/Byj)

9 Oh, that Ethiopian place was a victim of the festivities (Rodney King or the other big riot, can't recall). That area was sort of the furthest extent of rioting in that direction. Sad!

Posted by: rhomboid at October 25, 2026 04:11 PM (U/Byj)

10 I can't put my finger on the edge.

Well worth the $9.99 I spent, and I have a box of 500 razor blades, so I'm good for a while.
Posted by: Dash my lace wigs!

You can put your finger on the top edge and push, but regret comes quickly!

Posted by: AZ deplorable moron at October 25, 2026 04:12 PM (NnhvP)

11 Planning to finally try fesenjan, the Persian chicken/pomegranate/walnut stew. Pomegranates are in season and the Persian store has fantastic examples, yuuuge. Got the pomegranate molasses there last year.

Was hoping to make it to celebrate the extermination of the Islamic republic, but that might be a bit of a wait.

Posted by: rhomboid at October 25, 2026 04:12 PM (U/Byj)

12 So, after all the produce last week. now Safeway's deals gave me fresh pasta and diced ham for unbelievable prices.

So, tonight I'm combining some of last week's deals with this week's deal (now that my power is back - somehow, only here could lose power for 2 hours on a sunny, no wind day)...so shopping was later, so cooking is even later...

Gonna make a "bechamel" sauce with my open rice milk, nutritional yeast, olive oil, and all the Italian seasonings and fry up a pack of the diced ham and toss it all over the pasta and a remaining $1 bag of cauliflower and broccoli florets (that I'm going chop further down and roast). Then, we'll have blueberries.

So, it's pretty much ham and cheese pasta with veg and fruit. I also have fresh bakery bread (also $1 each for the huge loaves), so if I make too much sauce and not enough pasta, I'll save some for bread dipping...

Posted by: Nova Local at October 25, 2026 04:13 PM (tOcjL)

13 You can put your finger on the top edge and push, but regret comes quickly!
Posted by: AZ deplorable moron at October 25, 2026 04:12 PM (NnhvP)

Ha, exactly!

Posted by: Dash my lace wigs! at October 25, 2026 04:13 PM (CjHsb)

14 Here at son #1 house.

Had a hankering for a breakfast sammich. Fresh cheese bun, toasted, American cheese, fried ham slices, fluffy scrambled eggs.

Done. Easy. Perfect with a Bodhizafa IPA.

Whoot! And the Bird Reich beat the whiners.

Posted by: nurse ratched at October 25, 2026 04:16 PM (Nqi3p)

15 Love the scriptural K-cup reference!

Posted by: Quarter Twenty at October 25, 2026 04:20 PM (qw50h)

16 You bloody bastards left me talking to myself in the last thread!

Posted by: Aetius451AD work phone, LINDSEY GRAHAM WAS GAY?!!? at October 25, 2026 04:20 PM (zZu0s)

17 The Buc-ee's brisket is underwhelming.

Posted by: Biff Pocoroba at October 25, 2026 04:21 PM (JzUSu)

18 You bloody bastards left me talking to myself in the last thread!
Posted by: Aetius451AD

At least you knew your audience!

Posted by: AZ deplorable moron at October 25, 2026 04:22 PM (NnhvP)

19 ((((I am trying more and more to avoid all foreign-produced food, for the obvious sanitary reasons, but also to support American agriculture and food industries.)))

________________________________

Rule of thumb: If it says India anywhere on the package you are a gambling man.

I still think one of the most effective efforts of suicide would be New Delhi street food vendors.

Posted by: Orson at October 25, 2026 04:24 PM (dIske)

20 You can put your finger on the top edge and push, but regret comes quickly!

But your bread comes out cheerfully colored.

Posted by: Oddbob at October 25, 2026 04:25 PM (fl7Fv)

21 I am repeating myself, but I decided to make cinnamon rolls yesterday, using a sweet yeasted dough with kefir, a filling of persimmon, butter and almond flour, and a topping of penuche frosting. No cinnamon though because I don't like cinnamon.
When I make a bunch of changes like that it is always a risk of getting something wrong, but this time I did it mostly right.
I did make twice as much as I wanted, but that was OK because I made two half batches and gave one to my niece.

Posted by: Kindltot at October 25, 2026 04:28 PM (rbvCR)

22 You really can't trust that Weasel guy.

Posted by: Weasel at October 25, 2026 04:29 PM (dvMey)

23 The Buc-ee's brisket is underwhelming.

You apparently haven't tried tried the "barbecue" turkey. Baked (or maybe judging by the texture, steamed) turkey breast smeared with the cheapest sauce you've ever tasted. Buc-ee's is for gas, restrooms, and kolaches.

Posted by: Oddbob at October 25, 2026 04:30 PM (fFjM7)

24 21 I am repeating myself, but I decided to make cinnamon rolls yesterday, using a sweet yeasted dough with kefir, a filling of persimmon, butter and almond flour, and a topping of penuche frosting. No cinnamon though because I don't like cinnamon.
When I make a bunch of changes like that it is always a risk of getting something wrong, but this time I did it mostly right.
I did make twice as much as I wanted, but that was OK because I made two half batches and gave one to my niece.
Posted by: Kindltot at October 25, 2026 04:28 PM (rbvCR)

Wouldn't this no longer be named a cinnamon roll with no cinnamon?

I only mention this b/c I got on my daughter who said she made cinnamon rolls with garlic butter last weekend...and I was like, that's disgusting...and then she said, well there was no cinnamon or sugar - it was a garlic glaze. And I said isn't that a garlic roll then?

Posted by: Nova Local at October 25, 2026 04:31 PM (tOcjL)

25 Dieting with Diogenes
Step 1: remove two teeth.
Step 2: eat soft shit like yogurt and bananas
Step 3: drink lukewarm warm water
Step 4: schedule root canal
Step 5: avoid alcohol (well...mostly)
I'm down 4.5 pounds in four days.
Follow me for more dieting tips!

Posted by: Diogenes at October 25, 2026 04:32 PM (2WIwB)

26 Surprise of the week was a Southern Living recipe for slow cooker French onion soup. It was delicious and easily as good as the one that took an hour at the stove cooking the onions.

Slice the boatload of onions, mix with melted butter, salt, pepper, and sugar. Cook on high for 6 to 7 hours with thyme sprigs and a bay leaf. (6 would have been enough but after 7 they were browner.) Add the beef stock and a tablespoon of sherry vinegar and heat for another 30 minutes or until it's heated to your liking. Make the bread/cheese croutons as you would for any recipe and serve.

Yes, it takes 7 hours, but you can be doing whatever you want and not standing over a hot stove stirring onions and hoping you don't lose focus and burn them.

Posted by: Art Rondelet of Malmsey at October 25, 2026 04:33 PM (VV/pN)

27 Is there a term for a rolled out dough, spread with spices, sweet or savory, rolled, cut and baked?

I think “cinnamon roll” is also a technique that perfectly describes this. Is there another?

Posted by: nurse ratched at October 25, 2026 04:34 PM (Nqi3p)

28 Follow me for more dieting tips!
Posted by: Diogenes

Thanks but I'll pass.

Posted by: AZ deplorable moron at October 25, 2026 04:34 PM (NnhvP)

29 Buc-ee's chicken chimichanga is pretty solid. Daughter got a brisket taco and I had a bite. They could do better.

Posted by: Mr Aspirin Factory at October 25, 2026 04:35 PM (r2Icn)

30 Gotta stir the polenta. BRB...

Posted by: Joe Kidd at October 25, 2026 04:35 PM (08OqX)

31 Wouldn't this no longer be named a cinnamon roll with no cinnamon? I only mention this b/c I got on my daughter who said she made cinnamon rolls with garlic butter last weekend...and I was like, that's disgusting...and then she said, well there was no cinnamon or sugar - it was a garlic glaze. And I said isn't that a garlic roll then?
Posted by: Nova Local at October 25, 2026 04:31 PM (tOcjL)

If I called them "pizza rolls" it would be even more deceptive.

The only other thing I could think of calling it is "persimmon and penuche pin-wheels"
Were I Mexican I could call them "Caracoles de Kaki", but that does not sound good in English.

Posted by: Kindltot at October 25, 2026 04:36 PM (rbvCR)

32 Those Afghanis seem to like their radishes if the linked picture is any indication.
Salted radishes and cheap beer, mmm good. I don't think that's the style in Afganistan.

Posted by: From about That Time at October 25, 2026 04:37 PM (sl73Y)

33 Art Rondeley that sounds great. I am a yuuuge fan of the slow cooker for many things, will add that recipe to the list.

Posted by: rhomboid at October 25, 2026 04:38 PM (U/Byj)

34 Love breakfast sammiches and make 'em all the time, but have yet to pair them with ..... beer. But I've noticed if I start drinking any time before very late afternoon, I'm drowsy mid-evening, very annoying. So my day-drinking days, never much of a thing, are well behind me.

Posted by: rhomboid at October 25, 2026 04:40 PM (U/Byj)

35 25 Dieting with Diogenes
Step 1: remove two teeth.
Step 2: eat soft shit like yogurt and bananas
Step 3: drink lukewarm warm water
Step 4: schedule root canal
Step 5: avoid alcohol (well...mostly)
I'm down 4.5 pounds in four days.
Follow me for more dieting tips!
Posted by: Diogenes at October 25, 2026 04:32 PM (2WIwB)

Haagen Daz ice cream cups (single serve) are $1 at Safeway/Albertsons...if that helps!

Posted by: Nova Local at October 25, 2026 04:41 PM (tOcjL)

36 frammish is tired of bacon? I understand the words, but not in that order.
I do have half a belly that might be interesting to try.
Is frammish around?
I'm curious how much weight-loss he shoots for?

Posted by: MkY at October 25, 2026 04:42 PM (ik4bQ)

37 My game group had our Halloween night last night; since I carved a couple of pumpkins for it, I made Tonestaple’s Pasta with Sausage and Pumpkin Sauce from The Deplorable Gourmet. It wasn’t particularly orange, probably because I used fresh pumpkin from the carved pumpkins’ body parts.

Very, very good, and an interesting collection of flavors: fresh sage, a whole lot of garlic, onion, with a very small amount of red pepper flakes and cinnamon.

Posted by: Stephen Price Blair at October 25, 2026 04:43 PM (kYmoU)

38 Gotta turn the ribs. BRB..

Posted by: Joe Kidd at October 25, 2026 04:43 PM (08OqX)

39 27 Is there a term for a rolled out dough, spread with spices, sweet or savory, rolled, cut and baked?

I think “cinnamon roll” is also a technique that perfectly describes this. Is there another?
Posted by: nurse ratched at October 25, 2026 04:34 PM (Nqi3p)

Sweet roll is the generic term if there's no cinnamon.

My kid decided to abandon the sweet, too...

Posted by: Nova Local at October 25, 2026 04:44 PM (tOcjL)

40 Kindltot sorry I didn't make it yesterday, the cinnamon rolls sounded wonderful

Posted by: Skip at October 25, 2026 04:45 PM (Ia/+0)

41 I think “cinnamon roll” is also a technique that perfectly describes this. Is there another?
Posted by: nurse ratched at October 25, 2026 04:34 PM (Nqi3p)

It is probably the perfect term, excep for the no cinnamon part.

(Fill-in-the-blank) Spirals?

Posted by: Dash my lace wigs! at October 25, 2026 04:45 PM (CjHsb)

42 Lebanese coffee with the cigar today. Nice combo. Bit of ritual with both.

Posted by: rhomboid at October 25, 2026 04:45 PM (U/Byj)

43 The Buc-ee's brisket is underwhelming.

You apparently haven't tried tried the "barbecue" turkey. Baked (or maybe judging by the texture, steamed) turkey breast smeared with the cheapest sauce you've ever tasted. Buc-ee's is for gas, restrooms, and kolaches.
Posted by: Oddbob at October 25, 2026 04:30 PM (fFjM7)

Pro-Tip: Don't go to a Gas Station expecting great BBQ....or any place along the East Coast.

Posted by: naturalfake at October 25, 2026 04:45 PM (YSUhf)

44 I'm down 4.5 pounds in four days.
Follow me for more dieting tips!
Posted by: Diogenes at October 25, 2026 04:32 PM (2WIwB)

Now you need a ewetub channel. Its like Ozempic!

Posted by: Aetius451AD work phone, LINDSEY GRAHAM WAS GAY?!!? at October 25, 2026 04:46 PM (zZu0s)

45 Our local gas station carries fresh produce from local greenhouses. Some of it better than the stores and great prices.

AND LOCAL GARLIC. I bought a couple and actually noticed a different in taste from the cheap China stuff. It has a nice milder taste to it.

Foodwise, I've been trying to finish off all the frozen vegetables and meat in the freezer. Ralphy's been helping me. He loves broccoli and brusselsprouts too.

Posted by: Stateless - Ralphy - 106 years old! Puppy at heart! at October 25, 2026 04:46 PM (Sco7b)

46 Or actually from what I have seen:

'Nature's Ozempic!'

'This supplement is just like Ozempic!'

Posted by: Aetius451AD work phone, LINDSEY GRAHAM WAS GAY?!!? at October 25, 2026 04:47 PM (zZu0s)

47 Haagen Daz ice cream cups (single serve) are $1 at Safeway/Albertsons...if that helps!
Posted by: Nova Local at October 25, 2026 04:41 PM (tOcjL)

Great idea but the cold is...alarming.

Posted by: Diogenes at October 25, 2026 04:47 PM (2WIwB)

48 It's called a "lame,"

A lame FWP?

Posted by: jim (in Kalifornia) at October 25, 2026 04:47 PM (l3cgK)

49 Possibly the best sandwich I've ever had was from a gas station. Well, a little deli attached to it anyway.

But it was Italy. Near the beach in Fiumicino. So the whole "gas station" food thing doesn't really apply.

Posted by: rhomboid at October 25, 2026 04:48 PM (U/Byj)

50 47 Haagen Daz ice cream cups (single serve) are $1 at Safeway/Albertsons...if that helps!
Posted by: Nova Local at October 25, 2026 04:41 PM (tOcjL)

Great idea but the cold is...alarming.
Posted by: Diogenes at October 25, 2026 04:47 PM (2WIwB)

You could let them sit out for 10 minutes and become "ice cream soup"...less cold that way. And a return to childhood!

Posted by: Nova Local at October 25, 2026 04:48 PM (tOcjL)

51 I think you drop the rolls and just call them pin wheels

Posted by: From about That Time at October 25, 2026 04:49 PM (sl73Y)

52 25 Dieting with Diogenes
Step 1: remove two teeth.
Step 2: eat soft shit like yogurt and bananas
Step 3: drink lukewarm warm water
Step 4: schedule root canal
Step 5: avoid alcohol (well...mostly)
I'm down 4.5 pounds in four days.
Follow me for more dieting tips!

Posted by: Diogenes at October 25, 2026 04:32 PM (2WIwB)

That's nothing. In and out of hospital for two months dropped me almost 30 lbs.
I mean, I'm back up 40 lbs now...

Posted by: jim (in Kalifornia) at October 25, 2026 04:49 PM (l3cgK)

53 Lebanese coffee with the cigar today. Nice combo. Bit of ritual with both.
Posted by: rhomboid at October 25, 2026 04:45 PM

That sounds great. Going to have to wait on cigars for awhile but will add that to the rotation.

Posted by: Diogenes at October 25, 2026 04:50 PM (2WIwB)

54 I made a new to me recipe yesterday-

"Cottage Cheese Meatballs"

They were delicious and stupidly easy to make.

Here's the recipe I used-

https://cooking.nytimes.com/
recipes/791235438-

cottage-cheese-meatballs

Basically, you don't use bread crumbs or egg and the cottage cheese binds everything together as it melts.

I imagine if you know what your doing that you can have this ready to eat in about 30 minutes.

We had it with Caesar Salad and Aviation Cocktails.

Try it today....Now!!!! Try it now!

Posted by: naturalfake at October 25, 2026 04:50 PM (YSUhf)

55 But it was Italy. Near the beach in Fiumicino. So the whole "gas station" food thing doesn't really apply.

I was amazed at the Autogrill chain in Italy, though I don’t recall I tried any of their fresh food.

Posted by: Stephen Price Blair at October 25, 2026 04:50 PM (kYmoU)

56 t's called a "lame,"

A lame FWP?
Posted by: jim

I like this one.

https://tinyurl.com/cf7hfztd

Posted by: AZ deplorable moron at October 25, 2026 04:51 PM (NnhvP)

57 Got my hands on a domestically raised rabbit yesterday. It will be braised with white wine, chicken stock, a little Italian sausage, and a boatload of fresh rosemary and garlic. It's definitely braising season up here.

Posted by: RedMindBlueState at October 25, 2026 04:51 PM (raF1/)

58 You could let them sit out for 10 minutes and become "ice cream soup"...less cold that way. And a return to childhood!
Posted by: Nova Local at October 25, 2026 04:48

Heh.
As a kid my ice cream never lasted 10 minutes.

Posted by: Diogenes at October 25, 2026 04:52 PM (2WIwB)

59 That's nothing. In and out of hospital for two months dropped me almost 30 lbs.
I mean, I'm back up 40 lbs now...
Posted by: jim (in Kalifornia) at October 25, 2026 04:49 PM (l3cgK)

Just like Ozempic!

Posted by: Aetius451AD work phone, LINDSEY GRAHAM WAS GAY?!!? at October 25, 2026 04:54 PM (zZu0s)

60 Diogenes I rotate between regular coffee, Lebanese, and Vietnamese, depending on the weather, the cigar, and my druthers. Always burn in the afternoon so coffee of some kind is the normal pairing.

Sorry to hear about your teef issue. Fairly crippled myself temporarily, some wild super-tendonitis in arms/shoulders/hands, but can light/hold a cigar now. Few days ago could barely put on pants or hold a coffee cup. Weird. Blood work points to episode, not condition, consistent with the facts of the case, see doc tomorrow.

Posted by: rhomboid at October 25, 2026 04:54 PM (U/Byj)

61 The best peanuts are boiled peanuts.

They are a delicacy and a roadside street food down here during the summer.

Posted by: SpeakingOf at October 25, 2026 04:54 PM (6ydKt)

62
In making the above meatballs, I discovered -

The Best Tasting Cottage Cheese in World-

"Good Culture 4% Whole Milk Cottage Cheese"

So, delightful that eating it with fruit is almost like having dessert.

Definitely give it a try if you are a cottage cheese fan or even if you're not.

Excellent cottage cheese!!!!

Posted by: naturalfake at October 25, 2026 04:55 PM (YSUhf)

63 How do you "handcook" peanuts?

Posted by: "Perfessor" Squirrel at October 25, 2026 04:55 PM (FZ29D)

64 >>Posted by: Art Rondelet of Malmsey

I love onion soup. Particularly at this time of the year.

I just found the recipe you mentioned online and printed it. Thanks for the tip!

Posted by: JackStraw at October 25, 2026 04:56 PM (viF8m)

65
Boiled peanuts are gross. Hubby and sons love them.

Ewwwww

Posted by: four seasons at October 25, 2026 04:56 PM (/QHx4)

66 RMBS, have you considered herbs de provence with the rabbit?

Posted by: Ben Had at October 25, 2026 04:57 PM (ua/lL)

67 How do you "handcook" peanuts?

Rule 34: don’t google it.

Posted by: Stephen Price Blair at October 25, 2026 04:58 PM (kYmoU)

68 In making the above meatballs, I discovered -

The Best Tasting Cottage Cheese in World-

"Good Culture 4% Whole Milk Cottage Cheese"

So, delightful that eating it with fruit is almost like having dessert.

Definitely give it a try if you are a cottage cheese fan or even if you're not.

Excellent cottage cheese!!!!
Posted by: naturalfake

I discovered Noosa yogurt recently. Yummy. Could definitely be a dessert.

Posted by: Tuna at October 25, 2026 04:58 PM (lJ0H4)

69 65
Boiled peanuts are gross. Hubby and sons love them.

Ewwwww

Posted by: four seasons at October 25, 2026 04:56 PM (/QHx4)

Your husband and sons know the truth.

Posted by: SpeakingOf at October 25, 2026 04:58 PM (6ydKt)

70 I like this one.

https://tinyurl.com/cf7hfztd
Posted by: AZ deplorable moron

That looks good, but I just use the single edge blades you can get in the hardware store for box cutters, glass scrapers and the like. I've got a box of a hundred in the work room, I can spare a few for the kitchen.

Posted by: From about That Time at October 25, 2026 04:59 PM (sl73Y)

71
How do you "handcook" peanuts?

Posted by: "Perfessor" Squirrel at October 25, 2026 04:55 PM (FZ29D)

Step 1: Hold peanuts in hand.

Step 2: Set hand on fire.

Posted by: naturalfake at October 25, 2026 04:59 PM (YSUhf)

72 63 How do you "handcook" peanuts?

Posted by: "Perfessor" Squirrel at October 25, 2026 04:55 PM (FZ29D)

They put the peanuts on the roasting pans and put them in the oven by hand, is my guess.

As opposed to factory pans and ovens.

Posted by: SpeakingOf at October 25, 2026 05:00 PM (6ydKt)

73 The Buc-ee's brisket is underwhelming.

Posted by: Biff Pocoroba at October 25, 2026 04:21 PM (JzUSu)

This is important information and why I read the Food Thread, even though that CBD is a bit of an ass.

They make a big deal of the prepping and chopping, so it is always tempting, but so far I have resisted!

Posted by: CharlieBrown'sDildo at October 25, 2026 05:00 PM (k5CNB)

74 Boiled peanuts are gross. Hubby and sons love them.
Ewwwww
Posted by: four seasons at October 25, 2026 04:56 PM (/QHx4)

There used to be an Asian store here run by an old Vietnamese couple that sold boiled peanuts that were boiled in brine with star anise. That was pretty good

Posted by: Kindltot at October 25, 2026 05:01 PM (rbvCR)

75 FWP but on the topic of food still. When did shake ‘n’ bake stop putting bags in the box? They say it’s to save the planet, the only thing they saved was money. Bastages

Posted by: kelly at October 25, 2026 05:02 PM (tnwP5)

76
Boiled peanuts must be one of those foods that you have to have eaten as a child to enjoy.

I've given them 3-4 tries in my various peregrinations about the South and every time, every single time they are mealy, gross, tepidly warm mouthful of yuck.

Roasted peanuts - Yes!

Boiled Peanuts _ Hell, no!

Whoever invented that abomination should be consigned to the 9th circle of hell.

Posted by: naturalfake at October 25, 2026 05:02 PM (YSUhf)

77 The best peanuts are boiled peanuts.

They are a delicacy and a roadside street food down here during the summer.
Posted by: SpeakingOf at October 25, 2026 04:54 PM (6ydKt)

Had some fried cashews once from the Kentucky State Fair.

Dear Lord, they were good. Just delicious.

Posted by: Aetius451AD work phone, LINDSEY GRAHAM WAS GAY?!!? at October 25, 2026 05:03 PM (zZu0s)

78 I made cubanos with some of that left over 'drumette'.

Posted by: Ben Had at October 25, 2026 05:03 PM (ua/lL)

79 I discovered Noosa yogurt recently. Yummy. Could definitely be a dessert.
Posted by: Tuna at October 25, 2026 04:58 PM (lJ0H4)

Tart cherry is super tasty.

I have issues. Yogurt texture is thick and kinda makes me gag sometimes, so I put it in a cheap little ice cream maker and eat it frozen. The blackberry and lemon are also really good.

Posted by: Dash my lace wigs! at October 25, 2026 05:03 PM (CjHsb)

80
Right on naturefake

Posted by: four seasons at October 25, 2026 05:03 PM (/QHx4)

81 I have a yogurt making device here, I add starter and milk and if I clean everything correctly and I don't get contamination, it turns out as yogurt.
I have found that using cultured buttermilk or kefir is a very nice starter, and if I add it a bit of half and half or whipping cream, it makes even better yogurt than just whole milk,

Posted by: Kindltot at October 25, 2026 05:04 PM (rbvCR)

82 Hello Foodsters

Have a collection of old friends over tonight for a game and wine dinner. Actually it’s a wine and game dinner the way this group does things.

A little fresh venison, an elk rack and moose tenderloin are what’s cooking. And some green stuff. And wine. Lots of wine.

Posted by: Pete Bog at October 25, 2026 05:05 PM (gs4+4)

83 Joe's BBQ in KCMo started in a gas station. Guy makes good grease.

Posted by: MkY at October 25, 2026 05:05 PM (ik4bQ)

84 My brother used to come back from the nearest Buc-ee's that is 120 miles away with coolers full of their different packaged foods.

He gave me a roasted cajun chicken or something in a clear plastic vacuum-sealed package to cook one night for dinner for all of us. Other than getting it out of the packaging without making a complete mess it was pretty easy, just put it on a pan in the oven.

The chicken wasn't terrible, wasn't the greatest, but I could go a mile down the street to Publix and get fried or rotisserie chicken a lot quicker, cheaper, and better tasting.

Posted by: SpeakingOf at October 25, 2026 05:05 PM (6ydKt)

85 I discovered Noosa yogurt recently. Yummy. Could definitely be a dessert.
Posted by: Tuna at October 25, 2026 04:58 PM (lJ0H4)

Tart cherry is super tasty.

I have issues. Yogurt texture is thick and kinda makes me gag sometimes, so I put it in a cheap little ice cream maker and eat it frozen. The blackberry and lemon are also really good.
Posted by: Dash my lace wigs!

I agree about the tart cherry. I also like the strawberry-rhubarb flavor.

Posted by: Tuna at October 25, 2026 05:05 PM (lJ0H4)

86 But it was Italy. Near the beach in Fiumicino. So the whole "gas station" food thing doesn't really apply.

Posted by: rhomboid at October 25, 2026 04:48 PM (U/Byj)

Some of the best pasta I have ever eaten was at a truck stop south of Venice.

Those Italians do not f*ck around.

Posted by: CharlieBrown'sDildo at October 25, 2026 05:05 PM (k5CNB)

87 I want to eat dinner at Pete Bog's place!

Posted by: AZ deplorable moron at October 25, 2026 05:06 PM (NnhvP)

88 Pete Bog, sounds fantastic.

Thank you for everything and the smoked pineapple was a delight.

Posted by: Ben Had at October 25, 2026 05:07 PM (ua/lL)

89 Do any of you eat squash and watermelon. Like just cook them. I remember doing that one year when Mom was here and that was A LOT of food.

My friends have a bunch on my porch. I'll offer them back to them but they have their hands full with the kids. And it seems a waste to let it go to waste.

White pumpkins though?

And I think I'll try Shake 'N Bake over the next few weeks.
Cooking bacon went moderately well.

Posted by: Stateless - Ralphy - 106 years old! Puppy at heart! at October 25, 2026 05:07 PM (Sco7b)

90 Ben Had, any lemon-related thing new to your cupboard?

Posted by: rhomboid at October 25, 2026 05:07 PM (U/Byj)

91 Those Italians do not f*ck around.
Posted by: CharlieBrown'sDildo at October 25, 2026 05:05 PM (k5CNB)

Well, they do- thats how you get little Italians.

As long as they do not do it the French way...

Posted by: Aetius451AD work phone, LINDSEY GRAHAM WAS GAY?!!? at October 25, 2026 05:08 PM (zZu0s)

92 I like this one.

https://tinyurl.com/cf7hfztd

Posted by: AZ deplorable moron at October 25, 2026 04:51 PM (NnhvP)

Those are great, but I cut my dough after I put it into a 500 degree Dutch Oven, so I want the long handle!

Posted by: CharlieBrown'sDildo at October 25, 2026 05:08 PM (k5CNB)

93 Boiled peanuts must be one of those foods that you have to have eaten as a child to enjoy.

I've given them 3-4 tries in my various peregrinations about the South and every time, every single time they are mealy, gross, tepidly warm mouthful of yuck.

Roasted peanuts - Yes!

Boiled Peanuts _ Hell, no!

Whoever invented that abomination should be consigned to the 9th circle of hell.

Posted by: naturalfake at October 25, 2026 05:02 PM (YSUhf)

You have to have them from somebody who knows how to cook them right.

If done right the peanuts themselves should still have a nice shell that keeps all the mushy insides inside.

Plus, ,you have to season them correctly, and not over-boil them.

I know people who have made their annual summer homemade peanut boiling into an art form.

Posted by: SpeakingOf at October 25, 2026 05:09 PM (6ydKt)

94 rhomboid, YES there is . Thank you so much !!!

Posted by: Ben Had at October 25, 2026 05:09 PM (ua/lL)

95 RMBS, have you considered herbs de provence with the rabbit?
Posted by: Ben Had at October 25, 2026 04:57 PM

I hadn't, but it would probably go well in that recipe.

Posted by: RedMindBlueState at October 25, 2026 05:10 PM (raF1/)

96 Any good recommendations on how best to reheat a piece of salmon? Being a landlubber, I'd never actually cooked it before last night. I made it with a Tuscan cream sauce (sorry, Nurse) that turned out quite well, if a bit heavy.

Anyway, I'm unsure if salmon is susceptible to oxidation / "warmed-over flavor" like beef and other muscle proteins. Any advice is welcome....

Posted by: Matthew Kant Cipher at October 25, 2026 05:10 PM (K3aCg)

97 Ben Had more than welcome. Hope you enjoy. Great in yogurt or on wheat toast. Now-deceased member of my RSO crew at the range used it with baked chicken, would add to the chicken about 20 minutes before it's done.

Posted by: rhomboid at October 25, 2026 05:10 PM (U/Byj)

98 And yes, kids love boiled peanuts.
That's why most of us southerners are addicted to them.

They'd feed them to us out of big paper bags as kids.

Posted by: SpeakingOf at October 25, 2026 05:11 PM (6ydKt)

99 Glurp glop gleep

Posted by: Dorcus Blimliene at October 25, 2026 05:13 PM (tGHIv)

100 Joe's BBQ in KCMo started in a gas station. Guy makes good grease.

Know anything about Blind Box BBQ?

Posted by: Stephen Price Blair at October 25, 2026 05:13 PM (kYmoU)

101
Those are great, but I cut my dough after I put it into a 500 degree Dutch Oven, so I want the long handle!
Posted by: CharlieBrown'sDildo

I didn't think I'd ever have to admit it but this seems to imply CBD is sometimes.. wise.

Posted by: AZ deplorable moron at October 25, 2026 05:13 PM (NnhvP)

102 Had store bought potato salad, cole slaw and pickles
A regular picnic

Posted by: Skip at October 25, 2026 05:13 PM (Ia/+0)

103 A little fresh venison, an elk rack and moose tenderloin are what’s cooking. And some green stuff. And wine. Lots of wine.
Posted by: Pete Bog at October 25, 2026 05:05 PM

Now that's sounding good.

Posted by: RedMindBlueState at October 25, 2026 05:13 PM (raF1/)

104 96 Any good recommendations on how best to reheat a piece of salmon? Being a landlubber, I'd never actually cooked it before last night. I made it with a Tuscan cream sauce (sorry, Nurse) that turned out quite well, if a bit heavy.

Anyway, I'm unsure if salmon is susceptible to oxidation / "warmed-over flavor" like beef and other muscle proteins. Any advice is welcome....

Posted by: Matthew Kant Cipher at October 25, 2026 05:10 PM (K3aCg)

You can mircowave it but it will stink up the place.

Also put it in a baking dish in the oven add some prefered liquid to get some steam, cover it tightly with aluminum foil and bake it at 325 for around 20 minutes depending on how thick the meat is.

I reheat a lot of meat that I don't want to microwave that way, usually using chicken or beef broth.

Posted by: SpeakingOf at October 25, 2026 05:14 PM (6ydKt)

105 99 If you people know what good for you, then vote the way President Obama tells you because was a good President.
Posted by: Dorcus Blimliene at October 25, 2026 05:13 PM (tGHIv)

Yea I know how to vote Dorcus my dear....

The OPPOSITE of what Commie Boy Barry says !!!!!!!!

Posted by: Jackson K. at October 25, 2026 05:14 PM (PAi6p)

106 RMBS, the herbs go great with the white wine.
Now I want a rabbit.

Posted by: Ben Had at October 25, 2026 05:14 PM (ua/lL)

107 I just finished a homemade chicken philly sandwich.
Was pretty good.

Posted by: SpeakingOf at October 25, 2026 05:15 PM (6ydKt)

108 I love dry rossted peanuts, not sure about boiled. Maybe as a kid on a trip down south but don't remember

Posted by: Skip at October 25, 2026 05:17 PM (Ia/+0)

109 Depends on how you want to eat your left over salmon.
If you are going to make a spread or a chowder, you can just flake it out and add it to what you are cooking.

Posted by: Kindltot at October 25, 2026 05:19 PM (rbvCR)

110 Hello! Just got home from the studio and Publix for the things I don’t have delivered. One was pimento cheese. I know it’s a southern staple, both J and the kid like it. I am not a fan, though.

I am not in the mood for anything heavy tonight, so we are having grilled chicken on salad. There was some grumbling about this, so he and the kid may make pasta, too.

Posted by: Piper at October 25, 2026 05:21 PM (ZdaMQ)

111 A huge thank you to all that attended the MoMe. Another year of great memories.

Posted by: Ben Had at October 25, 2026 05:22 PM (ua/lL)

112 From the post:
"I am trying more and more to avoid all foreign-produced food, for the obvious sanitary reasons, but also to support American agriculture and food industries."

Yep. We're doing the same and for the same reasons. Found out Mahatma, despite the name, white rice is grown in the US. It's inexpensive and at any grocery store. Their jasmine and basmati rice is from Thailand and India respectively. I like jasmine and basmati but plain long grain white rice is fine, especially after I add herbs and, frequently, some type of vinegar.

Posted by: JTB at October 25, 2026 05:23 PM (yTvNw)

113 Posted by: Ben Had at October 25, 2026 05:22 PM (ua/lL)
----
Thank YOU!

Posted by: Weasel at October 25, 2026 05:23 PM (dvMey)

114 Piper - we were never fans of pimento cheese when we lived in the South, but have since realized it makes a great dip for Cool Ranch Doritos. Or maybe dehydrated kale chips, in your case 😉

Posted by: Matthew Kant Cipher at October 25, 2026 05:25 PM (K3aCg)

115 "Hello! Just got home from the studio and Publix for the things I don’t have delivered. One was pimento cheese. I know it’s a southern staple, both J and the kid like it. I am not a fan, though."

Best pimento cheese I ever had was at the Blue Marlin restaurant in Columbia, SC. I'm not normally a fan but gosh it was yummy.

Posted by: Tuna at October 25, 2026 05:25 PM (lJ0H4)

116 111 A huge thank you to all that attended the MoMe. Another year of great memories.
Posted by: Ben Had at October 25, 2026 05

Thank you for all you put into this, and mothering me when I really needed it - and I mean really needed it. I love you more than you know!

Posted by: Piper at October 25, 2026 05:25 PM (ZdaMQ)

117 RMBS, have you considered herbs de provence with the rabbit?
Posted by: Ben Had at October 25, 2026 04:57 PM

I hadn't, but it would probably go well in that recipe.
Posted by: RedMindBlueStat

Herb wise, isn't this "everything but the kitchen sink"?

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

118 Herb wise, isn't this "everything but the kitchen sink"?

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

I avoided it for years for exactly that reason, but I have been using it in homemade sourdough crackers, and it is great!

Posted by: CharlieBrown'sDildo at October 25, 2026 05:29 PM (k5CNB)

119 Herb wise, isn't this "everything but the kitchen sink"?
Posted by: From about That Time at October 25, 2026 05:25 PM (sl73Y)

Sort of, sort of not. See:

https://en.wikipedia.org/wiki/
Herbes_de_Provence

Posted by: Additional Blond Agent, STEM Guy at October 25, 2026 05:29 PM (iIyc0)

120 "Researchers Describe Significant Food Safety Risks, Regulatory Gaps in Afghanistan" … No shit? Really?

That's the point where I gave up the article. Who really gives a rat's ass about food safety 'gaps' in the 'stan … ? Fuck 'em.

Posted by: Dr_No at October 25, 2026 05:31 PM (ayRl+)

121 114 Piper - we were never fans of pimento cheese when we lived in the South, but have since realized it makes a great dip for Cool Ranch Doritos. Or maybe dehydrated kale chips, in your case 😉
Posted by: Matthew Kant Cipher at October 25, 2026

My mom used to make it, I would definitely be getting a side eye from her buying it. They put it on charcuterie boards here, which cracks me up.

Posted by: Piper at October 25, 2026 05:31 PM (ZdaMQ)

122 I make a bastardized ratatouille that is pork stew meat cooked in white wine, chicken broth and herbs de provence and then add the squash, zucchini and onion.

The only thing that woud make it better is some homemade soughdough bread. Alas, I am not a breadmaker.

Posted by: Ben Had at October 25, 2026 05:33 PM (ua/lL)

123 We do have a lame for slashing the top of bread dough but I usually just reach for the RADA knife I use to slice tomatoes. My small carbon steel paring knives are hand forged, kept shaving sharp and do the job as well. And I don't have to remember which drawer the lame is in.

Posted by: JTB at October 25, 2026 05:33 PM (yTvNw)

124 Ugh, garlic coffee!

Back in my 20's I used to get garlic pizza - w/sliced cloves on top. Loved it, but man, it took a day or more to stop smelling like garlic.

Posted by: Lizzy at October 25, 2026 05:34 PM (rOKnE)

125 Piper, big hug, darlin

Posted by: Ben Had at October 25, 2026 05:34 PM (ua/lL)

126 Went to walmart this morning at 0830 and went over to the meat section. They had dozens of yellow tags there. We bought seven 2.5 pound packages of 80/20 ground chuck for $7.61 a package.

They are going in the vacuum seal bags later today.

Posted by: Mister Scott (Formerly GWS) at October 25, 2026 05:35 PM (I43vL)

127 Even I was fairly sure that was not a chicken leg!

I did pause at the Garlic coffee for a minute, ha!
Got me!

For the first time in many years I am felled like a dead tree from several weeks of stress and insomnia regarding my mother's hospital stay and now rehab from 1k miles away. I tried to go to church this morning and noped out.

Napped and now am at the very annoyed stage, which means I am going to be a whole lot better tomorrow. Therefore, I have nothing to contribute to this post.

My plans are to start baking bread again very soon. I haz two cast iron Dutch ovens and have saved a billion million recipes to try. I am going to buy fancy flour as well to experiment with. Ready!

I have a possibly dumb question, being blonde. Why can't you use a knife to cut loaves of bread vs a tool? I ain't Martha Stewart yet (although I did see she finally got her facial mole whacked off...and I fully support her mocking Markle's pathetic attempts to be her).

It's fall, we've had inches of rain in the foothills and snow in the mountains and all is well in my world if my body would knock it off. I suppress stress, sadly, and then the pressure blows weeks later to remind me I had stress.

Posted by: ChristyBlinkyTheGreat at October 25, 2026 05:37 PM (hzuYO)

128 I'll be making bachelor's thin-crust pizza tonight for supper - a large tortilla as the base, smothered with cheese, then a thick layer of pepperoni, then sliced tomatoes for something a bit different, then smothered with more cheese... broiled until the cheese browns just right. Comfort food and something completely different from my weekday super-cheap meals that still doesn't break the bank.

Posted by: RandomDave at October 25, 2026 05:37 PM (aJQbY)

129 As always on Sundays, not many options for supper here due to total lack of planning. I did take out a burger for defrosting Thursday maybe(?) which I just found in a cold back corner of the fridge, barely defrosted. And a chicken breast from a grocery bbq chicken.
Think maybe the burger, on toasted white bread. Maybe with a bowl of steamed frozen spinach, malt vinegar and loads of butter and salt.

Posted by: From about That Time at October 25, 2026 05:38 PM (sl73Y)

130 Best pimento cheese I ever had was at the Blue Marlin restaurant in Columbia, SC. I'm not normally a fan but gosh it was yummy.

Posted by: Tuna at October 25, 2026 05:25 PM (lJ0H4)

Pimento cheese sandwiches are popular here.
They are even adding it to hamburgers at places now.

Posted by: SpeakingOf at October 25, 2026 05:39 PM (6ydKt)

131 Ben Had - this is a customer of mine. As a fellow non-baker, their bread as close to homemade sourdough as I've found anywhere. I believe it's available near you:

https://izziobakery.com/store-locator/

Posted by: Matthew Kant Cipher at October 25, 2026 05:39 PM (K3aCg)

132 The Papa John's Garlic K-Cup is an abomination of nature ... but ... my wife roasted coffee here in flyover country, and as part of a local "Garlic Fest", she was invited to participate as long as she had a garlic-themed offering. She made "Garlic Coffee", which is apparently a thing, according to the interwebs. I tried it, and it was interesting, but I don't think I would willingly intermix coffee and garlic in the future.
I'd love to get CDB in touch with our local garlic farm. Many varieties of locally-grown garlics, garlic salts, and other garlic seasonings.

Posted by: CSinKS at October 25, 2026 05:40 PM (VBzjB)

133 Matthew Kant Cipher, HEB carries their breads and that is what I purchase.

Posted by: Ben Had at October 25, 2026 05:41 PM (ua/lL)

134 @ 127 Even I was fairly sure that was not a chicken leg! … I have a possibly dumb question, being blonde. Why can't you use a knife to cut loaves of bread vs a tool? I ain't Martha Stewart yet (although I did see she finally got her facial mole whacked off...and I fully support her mocking Markle's pathetic attempts to be her).
___________________

Ees no 'domb question' … ees good question. Who the hell needs a TOOL to cut bread loaves? Is that some kind of IQ test for the culinarily impaired? To slice bread is why God made knives. Anything else is mere pretense. End of story.

Posted by: Dr_No at October 25, 2026 05:42 PM (ayRl+)

135 128 I'll be making bachelor's thin-crust pizza tonight for supper - a large tortilla as the base, smothered with cheese, then a thick layer of pepperoni, then sliced tomatoes for something a bit different, then smothered with more cheese... broiled until the cheese browns just right. Comfort food and something completely different from my weekday super-cheap meals that still doesn't break the bank.

Posted by: RandomDave at October 25, 2026 05:37 PM (aJQbY)

If you use tqo layers of tortillas and put some refried beans in the middle you'll have a Mexican pizza.'

Which were my favorite item from Taco Bell until their food went completely to crap.

Posted by: SpeakingOf at October 25, 2026 05:42 PM (6ydKt)

136 Christy, bread is surprisingly sticky, and needs a really sharp blade to slice without tearing.
Plus, toys for boys

Posted by: From about That Time at October 25, 2026 05:42 PM (sl73Y)

137 Matthew Kant Cipher, please tell them I am a big fan of their product.

Posted by: Ben Had at October 25, 2026 05:43 PM (ua/lL)

138 "There is very little in the snack world that can compare to a well-roasted peanut that has been perfectly salted."

True. But one of the items in that "very little" are lightly salted cashews. IMHO, they are beyond compare.

Also, I really like freshly popped popcorn, with lots of butter, and sprinkled with a little salt and a lot of fresh parmesan cheese. That, a good movie, and a class filled with one's favorite adult beverage is a fine way to pass an evening.

Posted by: Nemo at October 25, 2026 05:43 PM (4RPgu)

139 SpeakingOf,

Yeah, I don't have refried beans.

Last week's loaded breakfast burritos came out great, too! They were great for clogged sinuses without being too spicy.

Posted by: RandomDave at October 25, 2026 05:44 PM (aJQbY)

140 I know people who have made their annual summer homemade peanut boiling into an art form.
Posted by: SpeakingOf at October 25, 2026 05:09 PM (6ydKt)

********
I love boiled peanuts and only get them at home.

The first summer after we married my Yankee husband thought we were raving about "bald" peanuts. He likes them as well.

Bless his heart, he had a lot to learn, to put up with, and then adjust to my family and the South. He's hung in there and is fixin' to do stuff and speaks Southern at times. I'm a lucky little redneck Ellie Mae Clamplett.

He also cooks and cleans and likes babies!

Posted by: ChristyBlinkyTheGreat at October 25, 2026 05:45 PM (hzuYO)

141 A vendor we use at at the local farmers market, a family farm, now offers bundles of fresh herbs including thyme. (I suspect their little boys, both under ten, might be growing them. Which is great.) These bundles are FRESH and fragrant. I'm going to try rooting a couple of the stems just to try it. I used some on fried eggs today and OMG!! it was wonderful. We get our dried herbs from The Spice House in Milwaukee and they are excellent. But the fresh thyme took it to the next level.

Posted by: JTB at October 25, 2026 05:45 PM (yTvNw)

142 I like frammish's yard, too.

No idea how he made that pancetta, and nor would I try. V

Very impressive!

Posted by: ChristyBlinkyTheGreat at October 25, 2026 05:46 PM (hzuYO)

143 Ben Had - nice! Perhaps I'm partial because I know them, but I think it's great bread.

Posted by: Matthew Kant Cipher at October 25, 2026 05:46 PM (K3aCg)

144 To slice bread is why God made knives. Anything else is mere pretense. End of story.
Posted by: Dr_No at October 25, 2026 05:42 PM (ayRl+)

That’s Lame. 😀

Posted by: Pete Bog at October 25, 2026 05:47 PM (M4Dop)

145 A huge thank you to all that attended the MoMe. Another year of great memories.
Posted by: Ben Had at October 25, 2026 05:22 PM

Thank you for all of the work you put into hosting this band of Morons. I'm counting the days until next October!

Posted by: RedMindBlueState at October 25, 2026 05:47 PM (raF1/)

146 A huge thank you to all that attended the MoMe. Another year of great memories.
Posted by: Ben Had

Always a good time due to the superlative hosts hostesses and of course the cooks!

Posted by: AZ deplorable moron at October 25, 2026 05:48 PM (NnhvP)

147 Pancetta looks good. Also made with pork belly? I dint realize it was not smoked. Live and learn.

Posted by: Pete Bog at October 25, 2026 05:48 PM (M4Dop)

148 Rhomboid,
Bummer dude. I hope the doc gives you good news.
Ok, so while I'm in the chair tomorrow.getting my tooth rotor-rootered, I'll think of great cigars waiting in the humidor.

Posted by: Diogenes at October 25, 2026 05:48 PM (2WIwB)

149 136 Christy, bread is surprisingly sticky, and needs a really sharp blade to slice without tearing.
Plus, toys for boys
Posted by: From about That Time at October 25, 2026 05:42 PM (sl73Y)
******
Yeah, I know as I used to bake weekly til...I don't know why I stopped but will blame grandchildren as they removed a lobe of my brain.

I always used a sharp knife to score bread. That is what we're talking about? I had a nap, which is rare, and am often discombobulated afterwards (which is why I don't nap).

Posted by: ChristyBlinkyTheGreat at October 25, 2026 05:49 PM (hzuYO)

150 @ 126 Went to walmart this morning at 0830 and went over to the meat section. They had dozens of yellow tags there. We bought seven 2.5 pound packages of 80/20 ground chuck for $7.61 a package.
__________________________

That is one helluva great price. Our W'mart (and Kroger) here charge $7.xx for the 1-lb 73-27 blend. I haven't bought ground beef for about the last 3 years ’cos of that. I'm so cheap …

Posted by: Dr_No at October 25, 2026 05:49 PM (ayRl+)

151 My knife block has a bread knife in it.
Used it to cut the French loaf for the sandwich tonight.

About 12" long and serrated, works like a champ, hardly any crumbles and no tears.

Posted by: SpeakingOf at October 25, 2026 05:50 PM (6ydKt)

152 Ok, so while I'm in the chair tomorrow.getting my tooth rotor-rootered, I'll think of great cigars waiting in the humidor.
Posted by: Diogenes at October 25, 2026 05:48 PM (2WIwB)
----
Heh. I, too, will be having a tooth worked on...follow-up from my own root canal procedure several weeks ago.

Hope it all goes well for you!

Posted by: "Perfessor" Squirrel at October 25, 2026 05:50 PM (FZ29D)

153 I avoided it for years for exactly that reason, but I have been using it in homemade sourdough crackers, and it is great!
Posted by: CharlieBrown'sDildo at October 25, 2026 05:29 PM

I like to put it in my crust when I make chicken pie...which will happen later this week. It's also meat pie season.

Posted by: RedMindBlueState at October 25, 2026 05:50 PM (raF1/)

154 Posted by: ChristyBlinkyTheGreat at October 25, 2026 05:37 PM (hzuYO)

You can use a knife to cut dough, and I have. But the lame uses a razor blade, which is thinner and sharper, and that makes it easier and I think better for cutting dough.

Posted by: CharlieBrown'sDildo at October 25, 2026 05:52 PM (k5CNB)

155
Ooops, I forgot.

On that Cottage Cheese Meatballs recipe I substituted ground beef for the recipe's ground turkey, because-

more and better flavor.

Posted by: naturalfake at October 25, 2026 05:52 PM (YSUhf)

156 Had some fried cashews once from the Kentucky State Fair.
Dear Lord, they were good. Just delicious.
Posted by: Aetius451AD work phone, LINDSEY GRAHAM WAS GAY?!!?

Recently learned that beloved cashews are not nuts but seeds. You'll never find them sold in their outer shells (like peanuts, walnuts, almonds, etc.) because the outer shell contains a very toxic substances and causes burns and a blistering dermatitis.

Posted by: IrishEi ?! at October 25, 2026 05:53 PM (3ImbR)

157 Damn, everybody is making me hungry with what they have eaten. There are steaks out that we will grill and have baked potato and salad with them. But that is 45 minutes away.

What brand is that lame at the top? I need a good one because I am going to get back to baking sourdough bread. My niece left a great starter that can be used without an overnight rest of the dough. It gets almost too sour if it rests overnight.

Posted by: BillB at October 25, 2026 05:53 PM (Gz/2A)

158 naturalfake, yeah, I was thinking as I read it, 'whatever meat you prefer/can find cheaply' can sub in there just fine, doesn't need to be poultry. Beef would normally be my preference, and if I can find some on sufficient sale...

Posted by: RandomDave at October 25, 2026 05:54 PM (aJQbY)

159 I’ve never cooked moose before. Or squirrel for that matter. Starting to feel like Boris Badenov.

Posted by: Pete Bog at October 25, 2026 05:54 PM (M4Dop)

160 Since I'm on my own this weekend.... smoked pork chop, mashed potatoes, and chow chow.

Yes... chow chow is "a thing." And it's not a dog.

Posted by: Martini Farmer at October 25, 2026 05:55 PM (RORbl)

161 Aaaahhh...much better. (takes a healthy slug of wine)

Little had a Publix shift, so I had to execute an earlier-than-usual dinner. Beef ribs with yellow potatoes and smoked sausage-infused polenta. The ribs are a newish addition to the Casa Sin Problemas Sunday rotation.

While very much steak-adjacent, beef ribs require a longer cook time to a) achieve an appropriate rendering of fat, and b) break down the connective tissue between meat and bone. I am happy to announce that both were attained using a ratio of about 25% flame to 75% smoke for the initial stage, then reversing that ratio for the sear and finish.

The potatoes were almost a non-entity; a speedbump in the culinary journey, if you will. The polenta was transcendent, although I noticed Little pushed the smoked sausage to one side. Not wanting it to conflict with the wonderful beef experience experience, I suppose.

The wine is a Bogle Heritage Red. Will enjoy the rest of it with a rolled leaf salad from Oliva..

Posted by: Joe Kidd at October 25, 2026 05:56 PM (08OqX)

162 Pete Bog, squirrel is very good pan fried.

Posted by: Ben Had at October 25, 2026 05:57 PM (ua/lL)

163 Carbonara Romana is usually made with guanciale, not pancetta, although pancetta is a common substitute because it is much easier to find in the US of A.

Posted by: mrp at October 25, 2026 05:57 PM (rj6Yv)

164 150 @ 126 Went to walmart this morning at 0830 and went over to the meat section. They had dozens of yellow tags there. We bought seven 2.5 pound packages of 80/20 ground chuck for $7.61 a package.
__________________________

That is one helluva great price. Our W'mart (and Kroger) here charge $7.xx for the 1-lb 73-27 blend. I haven't bought ground beef for about the last 3 years ’cos of that. I'm so cheap …

Posted by: Dr_No at October 25, 2026 05:49 PM

Yeah, things are crazy up here too. I'm fine with chicken and they have drumsticks on sale for $1.99 Can a pound. Meat for me, fat for the dog.

I was thinking of trying bone broth but it seems like a lot of work for nothing. Some AWFLs a while back raved about it and I was tempted to try it until they were insisting on organically raised animals... screw that.

They may as well have been asking for unicorn hooves.

Posted by: Stateless - Ralphy 106 years old - puppy at heart at October 25, 2026 05:59 PM (Sco7b)

165 Hey that's my pancetta!

I'm sorry I'm not going to be around this afternoon; we're getting the house ready for some guests. Maybe I'll get to play some Agricola.

Crypto-communist? Not if I keep it all to myself! :-P

Posted by: frammish at October 25, 2026 05:59 PM (rcENI)

166
The wine is a Bogle Heritage Red. Will enjoy the rest of it with a rolled leaf salad from Oliva..

--------

My favorite / go-to smoke. I'm stealing your culinary description thereof, BTW 😂

Posted by: Matthew Kant Cipher at October 25, 2026 06:00 PM (K3aCg)

167 Looks like CBD left off the recipe: https://ruhlman.com/homemade-pancetta/

I hung mine for two weeks. I didn't have any weight-loss goals. (At least not for the pancetta.)

One piece got a slight white fuzz in its tight whorl, but I just
brushed that off. In the blog comments Ruhlmann says that might happen and not to worry about it.

Posted by: frammish at October 25, 2026 06:01 PM (rcENI)

168 Posted by: frammish at October 25, 2026 06:01 PM

That's some good looking pancetta. And it reminds me that I need to make some bacon...

Posted by: RedMindBlueState at October 25, 2026 06:02 PM (raF1/)

169 First batch of pheasant confit of the season just went into the oven. Six hours away from delicious.

Posted by: Pete Bog at October 25, 2026 06:03 PM (gs4+4)

170
The best pimento cheese was a recipe that I found long ago and far away in college.

Really no reason to buy premade cuz this is so easy.

Mix one part freshly grated Sharp Cheddar Cheese, one part freshly grated swiss cheese, add one of those little jars of pimentos after you've drained them, then add mayo to taste and the smoothness you like.

That's it. You'll get aa couple of week's worth of sandwiches from that or dip for chips if that's the way you swing.

Posted by: naturalfake at October 25, 2026 06:03 PM (YSUhf)

171 Pimento cheese sandwiches are popular here.
They are even adding it to hamburgers at places now.
Posted by: SpeakingOf

Very tasty.

Pimento cheese in Shrimp and grits is damn good.

Posted by: Mr Aspirin Factory at October 25, 2026 06:04 PM (r2Icn)

172 Pete Bog, now you're just taunting me, Pheasant,mmmmmmm

Posted by: Ben Had at October 25, 2026 06:04 PM (ua/lL)

173 I have sliced the top of a lot of bread, and the more hydrated the dough (wetter, flabbier) the sharper your knife or lame has to be.
I make a fairly dry dough, so a bread knife or whatever I have at hand works for me.
Usually when I am making really wet dough, I am making 1/2 loaves, as boules, and I press down a stick or a butter knife into the top to divide it into eight sections, so I can tear it apart to wedges and not worry about having to cut it with a knife.
It is a good "soup" type bread.

Posted by: Kindltot at October 25, 2026 06:06 PM (rbvCR)

174
Try it today....Now!!!! Try it now!
Posted by: naturalfake at October 25, 2026 04:50 PM (YSUhf)

*********
Bookmarked! I am going to use cottage cheese with ground sirloin, however. I hope that works similar and don't see why it wouldn't.

When I make meatballs I typically make either Burgundy Meatballs or Moroccan Meatballs (which are good but a lot of work and a lot of spices). I bake the meatballs and flash freeze if I double the recipes. However they are different for both recipes.

I have to ask...why Aviator Gin? I've had it and it's good but there are other good gins, some local craft gins I support. And for simply the best is Juipero, which packs a punch, that I found in NYC.

I despise Ryan Reynolds and would rather not pay his sorry arse a penny. If you love it though, cheers!

Posted by: ChristyBlinkyTheGreat at October 25, 2026 06:06 PM (hzuYO)

175 First batch of pheasant confit of the season just went into the oven. Six hours away from delicious.
Posted by: Pete Bog at October 25, 2026 06:03 PM

*drool*

Posted by: RedMindBlueState at October 25, 2026 06:06 PM (raF1/)

176 And for dinner I am making some sort of split pea soup with potatoes to make it thicker.

Posted by: Kindltot at October 25, 2026 06:07 PM (rbvCR)

177 Probably not news to this knowledgeable group but we no longer buy packaged shredded cheese. More expensive than it needs to be and has that stuff to keep it from gluing itself into a glob. We get a block of cheese, usually cheddar or colby, and grate it as needed. Kept cold it grates easily. And the rest of the block is available for whatever. Also, I don't know if lesser quality cheese is used for packaged shredding but presuming it is doesn't matter anymore.

Posted by: JTB at October 25, 2026 06:07 PM (yTvNw)

178 Frammish, nice to briefly make your acquaintance at the MoMe. Will look forward to seeing you again.

Posted by: Pete Bog at October 25, 2026 06:09 PM (3aIsH)

179 Being from Portland I feel I should have some loyalty to Aviator Gin, but to be honest I like Tanqueray better. Probably I just don't "get" gin. . . .

But naturalfake is talking about an Aviation cocktail, which is gin and lemon and maraschino and crème de violet.

Posted by: frammish at October 25, 2026 06:11 PM (rcENI)

180 I was thinking of trying bone broth but it seems like a lot of work for nothing. Some AWFLs a while back raved about it and I was tempted to try it until they were insisting on organically raised animals... screw that.

They may as well have been asking for unicorn hooves.
Posted by: Stateless - Ralphy 106 years old - puppy at heart at October 25, 2026 05:59 PM (Sco7b)

If you have a pressure cooker, add the bones, with water to cover, add 1/8 Cup of vinegar, and then you can add pepper, carrots, or any other veggie you like or none if you are not sure, and cook it at 15 lbs pressure for 20 minutes.

Then you let it cool so you can open the cooker, strain out the bones and solid veggies, and you have bone broth. It is a good use of the old bones, and any elderly veggies you have in the fridge that need to be used up before they shrivel up completely.

Posted by: Kindltot at October 25, 2026 06:11 PM (rbvCR)

181 frammish, how very nice to meet you. I look forward to trying the brandy. Thank you.

Posted by: Ben Had at October 25, 2026 06:13 PM (ua/lL)

182 >> The Papa John's Garlic K-Cup is an abomination of nature

I don't think that is a garlic K-cup, I t hink it is garlic dressing from Papa Johns that happens to fit in a Keurig.
I could be wrong, but I hope not.

Posted by: Kindltot at October 25, 2026 06:14 PM (rbvCR)

183 Kindltot,

Are the bones for broth previously roasted?

Can you use leftover bones from a roast?

Posted by: Pete Bog at October 25, 2026 06:14 PM (qWE4o)

184 Pete Bog, squirrel is very good pan fried.
Posted by: Ben Had

Hardly big enough to roast, and they'd look ridiculous on a rotisserie.

Posted by: From about That Time at October 25, 2026 06:15 PM (sl73Y)

185 Has anyone made stock out of a ham bone?

Posted by: Ben Had at October 25, 2026 06:16 PM (ua/lL)

186 Posted by: BillB at October 25, 2026 05:53 PM (Gz/2A)

$10 from Amazon!

Posted by: CharlieBrown'sDildo at October 25, 2026 06:17 PM (k5CNB)

187 I have to ask...why Aviator Gin? I've had it and it's good but there are other good gins, some local craft gins I support. And for simply the best is Juipero, which packs a punch, that I found in NYC.

I despise Ryan Reynolds and would rather not pay his sorry arse a penny. If you love it though, cheers!
Posted by: ChristyBlinkyTheGreat at October 25, 2026 06:06 PM (hzuYO)

Christy,

The Aviation is a classic cocktail from, IIRC, the 30s...long before Ryan Reynolds was in existence.

So, any gin is fine. My preference is to use Plymouth Navy Strength Gin.

They called their gin Aviation Gin because they were fans of the Aviation Cocktail, which supposedly is what the gin is designed for.

It does make a very good Aviation but the sassafras apart of the gin's botanicals doesn't work so well in other cocktails, so I don't buy it.

If you haven't made an Aviation Cocktail, give it a try. It's one of our favorites.

Posted by: naturalfake at October 25, 2026 06:17 PM (YSUhf)

188
Yeah, things are crazy up here too. I'm fine with chicken and they have drumsticks on sale for $1.99 Can a pound. Meat for me, fat for the dog.

I was thinking of trying bone broth but it seems like a lot of work for nothing. Some AWFLs a while back raved about it and I was tempted to try it until they were insisting on organically raised animals... screw that.

They may as well have been asking for unicorn hooves.

Posted by: Stateless - Ralphy 106 years old - puppy at heart at October 25, 2026 05:59 PM

Whenever we go to sams we buy one of those rotisserie chickens. $5 and you get multiple meals from it. You can't even buy a fresh/frozen uncooked chicken for $5. Plus you can boil down the carcass and get some seriously good chicken stock out of it.

There was a guy on I saw youtube that would buy 5-6 of those chickens use a big plastic bag to pull the meat off the bones and pressure can it. I would like to try that one day.

Posted by: Mister Scott (Formerly GWS) at October 25, 2026 06:17 PM (I43vL)

189 If you haven't made an Aviation Cocktail, give it a try. It's one of our favorites.
Posted by: naturalfake at October 25, 2026 06:17 PM

That's on my list of classic cocktails I need to try.

Posted by: RedMindBlueState at October 25, 2026 06:20 PM (raF1/)

190
Then you let it cool so you can open the cooker, strain out the bones and solid veggies, and you have bone broth. It is a good use of the old bones, and any elderly veggies you have in the fridge that need to be used up before they shrivel up completely.

Posted by: Kindltot at October 25, 2026 06:11 PM

Thank you.I will try this someday.

Posted by: Stateless - Ralphy 106 years old - puppy at heart at October 25, 2026 06:20 PM (Sco7b)

191 Can you use leftover bones from a roast?

Posted by: Pete Bog at October 25, 2026 06:14 PM (qWE4o)

Absolutely!

Posted by: CharlieBrown'sDildo at October 25, 2026 06:22 PM (k5CNB)

192 Has anyone made stock out of a ham bone?
Posted by: Ben Had

Only in passing, as it immediately continues on to ham and potato soup.

Posted by: From about That Time at October 25, 2026 06:22 PM (sl73Y)

193 Buy local just got even better for me. The guy that raised the pig does commercial beef and lamb also. I can now just drive 2 miles down the road and get my meat. I can't wait to try the lamb.

Posted by: Ben Had at October 25, 2026 06:22 PM (ua/lL)

194 Are the bones for broth previously roasted?

Can you use leftover bones from a roast?
Posted by: Pete Bog at October 25, 2026 06:14 PM (qWE4o)

The roasted bones are best for flavor, the raw bones need the "garni" from the various veggies and added spices. Roasted bones are good to go.

You can do this with ham bones too, in my experience they are often too long for my pressure cooker, so I tend to saw them about half way and then break them so they fit. Which is why I have a kitchen hammer.

The added vinegar helps with the pressure to suck all the collagen and calcium out of the bones, often the cartilage gets all jelly like and the smaller bones turn into paste.

Posted by: Kindltot at October 25, 2026 06:23 PM (rbvCR)

195
more and better flavor.

Posted by: naturalfake at October 25, 2026 05:52 PM (YSUhf)
***********
Yay! I never by ground turkey as who knows where that's been! I am peculiar about some foods. I know it and am proud of all my phobias.

I got salmonella from freaking lettuce (out of state) in 2001 during the anthrax scare in FL. It took a week to finally get the Cipro to keep me from death, and I might have been close.

Husband grows lettuce hydroponically for years, so I never worry anymore.

My MD I later fired told me, "I didn't LOOK that sick" because I wasn't harfing. I can count on 1 hand when I have from illness since childhood.

I passed out cold the night prior, narrowly almost killing myself on the corner of a dresser, woke up when my cheek hit the floor. Crawled to the loo. Husband asked if he should call 911 and I said, oh, hail, no (I worked there!!).

I am pale anyway and looked like a freaking corpse, so I remain unclear why I was not put on an antibiotic that very morning.

One dose of the antibiotic and I was better! The next day I briefly went to the HS football game to be walked on the field by our baby senior. I still looked like death warmed over.

Bon appetit!

Posted by: ChristyBlinkyTheGreat at October 25, 2026 06:23 PM (hzuYO)

196 You can also make stock out of the smoked pig trotters, and from the ham hocks.

Posted by: Kindltot at October 25, 2026 06:25 PM (rbvCR)

197 Christy, that reminds me of oh... I forget how many years ago, 20? Some case of stomach bug/food poisoning/whatever. I'd gotten up, tottered to the toilet, used it.. stood up, and swan-dived onto the bathroom floor, passing out. Luckily was living with my folks and had someone who could get me to the hospital since i cut my ear on the metal doorstop's sharp edge as I passed out...

Posted by: RandomDave at October 25, 2026 06:26 PM (aJQbY)

198 Posted by: Mister Scott (Formerly GWS) at October 25, 2026 06:17 PM (I43vL)

I love Costco's chicken.
And they are multiple meaks for both me and the dog...

Posted by: Stateless - Ralphy 106 years old - puppy at heart at October 25, 2026 06:26 PM (Sco7b)

199 If you haven't made an Aviation Cocktail, give it a try. It's one of our favorites.
Posted by: naturalfake at October 25, 2026 06:17 PM (YSUhf)

**********
Will do! Gin is my summer drink.

So the nitwit movie star stole this idea. Figures.

I can't stand weasel Ryan and his cyclops eyes.

Posted by: ChristyBlinkyTheGreat at October 25, 2026 06:27 PM (hzuYO)

200 I've been unsuccessful getting a good rise on my sourdough. Finally decided my little Dutch oven was too shallow, so I got a cast iron loaf pan. It's a smallish loaf pan, with another that fits over the top as a lid.

Just pulled my first loaf from it out of the oven, and I'm ecstatic! Good, high oven spring.

It's a boring old loaf shape, so not as pretty as a boule, but it turned out great.

Posted by: Dash my lace wigs! at October 25, 2026 06:27 PM (CjHsb)

201 Coffee. Bourbon, KerryGold butter, Kahlua, things like that, but never garlic.

Posted by: Eromero at October 25, 2026 06:28 PM (LHPAg)

202 When I moved to Texas ages ago there was no good french bread to be found so my mom would ship me loaves from the bakery in San Francisco.

Posted by: Ben Had at October 25, 2026 06:29 PM (ua/lL)

203 Looks like the usual Socialist hijinks going on in the Brazil run-off election.

Posted by: Orson at October 25, 2026 06:30 PM (dIske)

204
The lovely and exotic Mrs naturalfake is whipping up one of our cocktail dinners tonight, so-

we'll start out with her choice, Last Word Cocktails.

And see where the evening takes us from there.

Posted by: naturalfake at October 25, 2026 06:30 PM (YSUhf)

205
If you have a pressure cooker, add the bones, with water to cover, add 1/8 Cup of vinegar, and then you can add pepper, carrots, or any other veggie you like or none if you are not sure, and cook it at 15 lbs pressure for 20 minutes.

Then you let it cool so you can open the cooker, strain out the bones and solid veggies, and you have bone broth. It is a good use of the old bones, and any elderly veggies you have in the fridge that need to be used up before they shrivel up completely.
Posted by: Kindltot at October 25, 2026 06:11 PM (rbvCR)
*******
Thank you! I learn so much from y'all!

Posted by: ChristyBlinkyTheGreat at October 25, 2026 06:30 PM (hzuYO)

206 It's a boring old loaf shape, so not as pretty as a boule, but it turned out great.
Posted by: Dash my lace wigs! at October 25, 2026 06:27 PM (CjHsb)

I remember the salmon shaped copper jello molds of my youth, and I am now curious as to how they would work as bread pans.

Posted by: Kindltot at October 25, 2026 06:30 PM (rbvCR)

207 Hey...naturalfake!

I don't have creme de viollette. What can I use as a substitute? Casis?

Posted by: CharlieBrown'sDildo at October 25, 2026 06:31 PM (k5CNB)

208 Cocktails are kind of self limiting. Wine, I can drink all night.

Posted by: Ben Had at October 25, 2026 06:32 PM (ua/lL)

209 Will do! Gin is my summer drink.

Posted by: ChristyBlinkyTheGreat at October 25, 2026 06:27 PM

If you enjoy gin in the summer, you might like this:

(Please ignore the horrible puns. This was not her best video.)

https://www.youtube.com/watch?v=OCuqDrhJIqA

I make this a lot in the summer.

Posted by: RedMindBlueState at October 25, 2026 06:33 PM (raF1/)

210 Has anyone made stock out of a ham bone?
Posted by: Ben Had

Only in passing, as it immediately continues on to ham and potato soup.
Posted by: From about That Time at October 25, 2026 06:22 PM (sl73Y)

Ham bones are required for a proper split pea soup. Little does not like ham, but will tolerate it on the promise of a gallon or so of split pea soup that will follow later in the week. Anna Nurse has the go to recipe. Having trouble linking at the moment, but put her name in your search for split pea soup recipes, and it will turn up..

Posted by: Joe Kidd at October 25, 2026 06:33 PM (08OqX)

211 Finally decided my little Dutch oven was too shallow, so I got a cast iron loaf pan. It's a smallish loaf pan, with another that fits over the top as a lid.
Posted by: Dash my lace wigs!

Dude, I just ordered two pans. Congrats. I'm trying to find a 'cheater' sourdough recipe because our environment isn't friendly to fermented stuff.

Did you use a yudane/Tangzhong mix?

Posted by: weft cut-TR at October 25, 2026 06:33 PM (nEUC6)

212 Pete Bog & Ben Had, it was great to meet you too!

Posted by: frammish at October 25, 2026 06:34 PM (rcENI)

213 Best beef stock on the planet is when you use beef rib bones that have already been roasted and gnawed on.

If they don’t fit in the pot, use a saw and hack them up. Carrots, onion, celery, peppercorns, bay leaf, ginger. Insta pot.

Strain. Use the stock in a slow cooked recipe and it deepens even more.

Give the bones to Winston. He’s a good boy.

Posted by: nurse ratched at October 25, 2026 06:35 PM (eEsbF)

214 naturalfake do you have a substitute you like for Green Chartreuse? Nothing I've tried has really compared. I finally got a bottle of the real thing last month when I was in Washington, but our (crypto-communist) liquor stores haven't carried it for a long time.

Posted by: frammish at October 25, 2026 06:36 PM (rcENI)

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