Food Thread: Beef-In-A-Bag And Other Deliciousness

I made short ribs last weekend, and used a technique that is sure to raise the hackles of that small and deluded core of com-symps who reject modern cooking conveniences.

Yes...it was Sous Vide! And it was great. And all Sous Vide did was give me complete control over what was essentially a long slow braise at a very low temperature! The development of the roasted flavors that come via the Maillard reaction was a bit of a cheat, as I used homemade beef stock and Guinness Stout!

Delicious! Even if it did use a frog-invented technique!

******
Let's talk about bread. Specifically the utter, obscene, offensive ridiculousness of artisanal bread that costs $25 or $50 or $60...per loaf! You think I am kidding? Here is Martin Auer, a NYC bakery and clip joint that sells a rye loaf for $60. And if you aren't mortally offended by that price, just look at the other products he sells.

Here's a $41 example. And a $23 example.

Flour, water, yeast, salt. That's it. The equipment necessary to make good quality bread that is better than supermarket bread and approaches the quality of many bakery's products is less than $100, and I'll bet that many of you have most of it anyway.

Sure, you can buy artisanal flour harvested by bare-breasted nymphs under a full moon, and milled with stones from Stonehenge, but good quality flour is $5 for a five-pound bag. Rye flour is more, but you only need about a pound of it for a large loaf.

I have been baking for a long time, so I have reasonably good dough-handling skills. It takes me about 15 minutes of work to make an excellent sourdough loaf that is better than 99% of the bread I have eaten. And sourdough is more difficult than good old white bread for sandwiches! You can make very good bread in a matter of a few minutes with what you have on hand at home. And it will be a fraction of the price of the supermarket stuff, and almost certainly better.

I am second to none in my pomposity and snobbishness when it comes to food and drink, but charging that much for a simple loaf of bread is simply f*cked.

And next week (if I remember) I will address the stupidity of the $8 Chocolate Chip Cookie!

******
Long-time commenter and existentially flawed Manhattan maker "naturalfake" mentioned a drink I haven't had in forever. The Aviation is a classic cocktail when judged by its ratios, but the ingredients are a bit different....

Because I didn't have this stuff...

I made one with Crème de Cassis, which is a liqueur made from currents, and is most famously used in a drink called a "Kir," which is just dry white wine with Cassis to taste! Fun before dinner, and worth trying. "naturalfake" warned me that my Aviation with Cassis was not going to be as good, and he was correct, but it was still a tasty drink.

Of course I then ran to the store for a bottle of the real thing, and this was the result.

It is a nicer color than it looks...a delicate purple...and it was a success!

******
Well, let us revisit one of the most important questions in cooking...to soak or not to soak your beans! DadCooksDinner weighs in with his instant pot solution, and because I am a traditionalist and a Luddite, I disapprove!

I either use canned beans or I soak the dried beans overnight. Anything else is an affront to the cooking gods and they will exact retribution!

But if you are into that sort of thing, here's the recipe for Instant Pot Black Eyed Peas.

Which reminds me, I think I am going to make a pot of
WeaselBeenz!

******
I have pontificated at length about the pleasures of expanding one's wine horizons. Yes, there are people who are content to drink Cabernet or Chardonnay or Sauvignon Blanc for their entire lives, and are perfectly content, and probably not bad people who kick puppies and pull the wings off flies.

But there are many other less-well-known grapes that are made into wonderful and usually less expensive wines for every day drinking. Here is a photo of a good bottle of a Spanish wine called Albariño, made from the grape of the same name.

It's inexpensive, delicious, and a great party wine because it isn't monstrously alcoholic. A nice crisp drink for a warm fall day! And yes, the gentleman in the background cooked the fantastic pork at the recent Texas Meet!

The moral of this story is to try the other grapes that winemakers use. They aren't paying a premium for the name of the grape, so in general there is more value in the bottle!

******

Okay...now what? I had a lot of egg whites from the six egg yolks that went into my spectacular coffee ice cream with Heath Bars. So I made meringues, even though I didn't need an additional dessert, don't really like them that much, and wasn't expecting the brats to clean out the larder.

Yes, it is because I am a cheap bastard and don't like to waste. So I spent my time, a few bucks worth of sugar and cocoa powder, and I guess some natural gas to heat the oven. All so I wouldn't waste a few cents worth of egg whites.

I took them out too soon so they fell a bit. They were modestly pleasant to eat, but not something I will return too anytime soon...until I make ice cream again and have unused egg whites. Yes...it is a vicious circle!

******
Maybe I am insufficiently attuned to the modern zeitgeist, but I don't give a shit who is touting the products advertised to me.

Do I like Mariano Rivera? Of course I do! He was the reason I didn't have to watch the end of the 9th inning when the Yankees were winning...back in the day when they actually won stuff. Lights out, seemingly a good man (maybe), and his attitude toward baseball and life was refreshing.

But what the hell does he know about hot sauce?

******
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 I forgot to change the clock, so the first 11 comments are going to disappear (actually be at the end of the comments) until the time stamp matches in one hour.

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:11 PM (k5CNB)

2 And next week (if I remember) I will address the stupidity of the $8 Chocolate Chip Cookie!

I don't know how much the The Original Great American Chocolate Chip Cookie Company sold those big cookies for (the hand-held ones not the pizza sized ones), but they were worth every penny back in the day.

I had to get one every time I went to the mall for a few years there.

Posted by: SpeakingOf at November 01, 2026 04:11 PM (6ydKt)

3 Yes, I would like me some ribs plenny much my own self, yes I would, thankyewberrymush …

Posted by: Dr_No at November 01, 2026 04:12 PM (ayRl+)

4 That reminds me I need to set some clocks in the kitchen.

Posted by: SpeakingOf at November 01, 2026 04:13 PM (6ydKt)

5
Jack,

ChristyBlinkey.

Posted by: four seasons at November 01, 2026 04:13 PM (/QHx4)

6 until I make ice cream again and have unused egg whites. Yes...it is a vicious circle!

Wait until he learns you can make ice cream from egg whites…

Posted by: Stephen Price Blair at November 01, 2026 04:13 PM (kYmoU)

7 I did a slow oven-roasted pork shoulder today. I followed the recipe and roasted it for 8 hours. It's tasty, but super dry.

Guess I need some barbecue sauce now.

Posted by: Dash my lace wigs! at November 01, 2026 04:14 PM (CjHsb)

8 I followed the recipe and roasted it for 8 hours. It's tasty, but super dry.

Guess I need some barbecue sauce now.

Posted by: Dash my lace wigs! at November 01, 2026 04:14 PM (CjHsb)

That's a long roast for a pork shoulder! What temperature?

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:15 PM (k5CNB)

9 I make a simple boule type bread that turns out well, the most recent variation on it is to bake it in a cast iron pan with a lid, with about a tablespoon of water to guarantee high levels of steam.
I take the lid off at 20 minutes, and let it bake 10 minutes more to make sure the top crust is crispy.
As a note, I press 4-8 radial lines into the dough before baking, so it breaks apart in wedges much more easily.

This is in imitation of using the Roman style clibanus, or the more modern dutch oven. But I was reading about the clibanus when I decided to try it.
If you want to go whole hog, sprinkle black cumin (Nigela Sativa) seeds on it, for that faint hint of creosote impregnated railroad ties

Posted by: Captain Louis Renault at November 01, 2026 04:16 PM (rbvCR)

10 Can I get the contact information for the bare-breasted nymph harvesters?

Posted by: Fritzy at November 01, 2026 04:16 PM (2GIh1)

11 Today is the use it up and make it work dinner.

It's a homemade Thanksgiving soup with some frozen beef meatballs in onion chutney (just 3 meatballs per person), sourdough bread, and raspberries and pineapple.

I made a turkey frozen from last Thanksgiving b/c it was not big enough to use then (and it was the free one). Kids destroyed the 12lb thing in 2 days (and all the gravy, too). But I saved all the bones and made stock today. Decided to roast a butternut squash, use up the leftover single baked sweet potato, and toss some onions, carrots, and celery in and the meat off the bones with sage. thyme, salt, and pepper. Blended it all. It's like Thanksgiving in a bowl. They are just sitting on warm, but we're gonna eat early b/c daylight savings and meals don't switch right away...

The meatballs are b/c I haven't had red meat in 4 days and need it...so there are like 10 total for 3 folks...and that will be fine...

Posted by: Nova Local at November 01, 2026 04:18 PM (Gb7+b)

12 “I'm shocked! Shocked to find that baking is going on in here!"

Stupid sock

Posted by: Kindltot at November 01, 2026 04:18 PM (rbvCR)

13 Pompous? Cheap? Liar!

Posted by: Hokey Pokey at November 01, 2026 04:20 PM (hxMfc)

14 Loaf of bread for sixty bucks. Now there's AFFORDABILITY!

Posted by: Bertram Cabot, Jr. at November 01, 2026 04:21 PM (Cqx++)

15 For leftover egg whites - just use them in an omelette or scrambled eggs 2 for 1 (2 egg whites and 1 whole egg) - it's enough fat you're not sad about missing every whole egg...

Posted by: Nova Local at November 01, 2026 04:21 PM (Gb7+b)

16 The flavor is excellent, but the texture is changed by the cocoa and I don't know enough about the alchemy of meringue to fix it without actually (shudder) looking at a recipe.
Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:09 PM (k5CNB)

I would guess the alkalinity or some oils in the cocoa will affect the merengue formation.

Posted by: Kindltot at November 01, 2026 04:22 PM (rbvCR)

17 test comment

Posted by: Emmie, celebrating 250 years of God's grace at November 01, 2026 04:22 PM (OlzlW)

18 I am a yuge fan of Walmart's French bread. At $1.47, it cannot be beat.

Their sliced Italian bread is what I normally buy. It's great for a couple of small sandwiches.

I live alone. I live with nobody else.....(Cue the George Thoroughgood song)

Posted by: no one of any consequence at November 01, 2026 04:23 PM (LOvBA)

19 I am also a bread baker. I live in the second poorest county of TN and yet you can still see $15-$20 sourdough loaves for sale around here.

What the ever loving ****? I just don't get the market for bread that is that expensive.

Posted by: Tonypete at November 01, 2026 04:24 PM (iqv62)

20 Just made some Thai red chicken curry with sweet potatoes over coconut rice. Not restaurant quality, but tasty!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 01, 2026 04:24 PM (kpS4V)

21 My quick glance read that as "Pol Pot Black-Eyed Peas".

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 01, 2026 04:26 PM (kpS4V)

22 I have a boring life, so I will just repeat that I made pork stew with tomatoes and a dry apple cider for canning, and the five quarts turned out very nice.

Posted by: Kindltot at November 01, 2026 04:26 PM (rbvCR)

23 Can I get the contact information for the bare-breasted nymph harvesters?
Posted by: Fritzy

Just write 'Castle Anthrax' on the outside of the envelope. It'll get there.

Posted by: Tonypete at November 01, 2026 04:28 PM (iqv62)

24 Yay! Fud!

I took a look at that recipe for the short ribs. It looks delicious. I haven't sous vided short rib before. This should be a fun experiment.

Posted by: RedMindBlueState at November 01, 2026 04:28 PM (ctC8W)

25 I would guess the alkalinity or some oils in the cocoa will affect the merengue formation.

Posted by: Kindltot at November 01, 2026 04:22 PM (rbvCR)

That makes sense, especially since most recipes call for cream of tartar to acidify the egg whites. And the fat would decrease the foaming/loft of the whipped egg whites.

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:30 PM (k5CNB)

26 Hello Foodsters,

Spanish wines can be a great value but the Tempranillo based big reds need several years of bottle age. Even the inexpensive ones.

Posted by: Pete Bog at November 01, 2026 04:30 PM (+MGq5)

27 35 OT: Shocking learjet crash vid top of page at DM.
Posted by: gp at November 01, 2026 05:08 PM (Jr5Lq)

I found it on Zerohedge - if that wasn't pilot suicide or homicide, I'll be shocked. I'd think terrorist attack, but it was a business jet and 9 folks were on board...

Trump left that city an hour before the crash...

Posted by: Nova Local at November 01, 2026 04:32 PM (Gb7+b)

28
The flavor is excellent, but the texture is changed by the cocoa and I don't know enough about the alchemy of meringue to fix it without actually (shudder) looking at a recipe.
Posted by: CharlieBrown'sPumpkin

===============

Yeah, I wouldn't mess with meringue texture. I've even had suboptimal results trying to make chocolate angel food cake.

Posted by: Blonde Morticia at November 01, 2026 04:34 PM (mmrXZ)

29 A question for the wine-wise among the Horde which I am not. When a recipe calls for a dry white wine, what are some possible choices. Thanks for any help.

Posted by: JTB at November 01, 2026 04:34 PM (yTvNw)

30 Sure, you can buy artisanal flour harvested by bare-breasted nymphs under a full moon
---------
Finally some flour power i can get on board with.

Posted by: scampydog at November 01, 2026 04:35 PM (41CYW)

31
test

Posted by: Blonde Morticia at November 01, 2026 04:35 PM (mmrXZ)

32 Really makes me want red beans and rice now that we're finally getting a bit of cooler weather.

That or gumbo. Maybe both. With potato salad.

Posted by: ballistic at November 01, 2026 04:35 PM (oqH4h)

33 Spanish wines can be a great value but the Tempranillo based big reds need several years of bottle age. Even the inexpensive ones.

Posted by: Pete Bog at November 01, 2026 04:30 PM (+MGq5)

I know this is going to shock you, but I have one in my cellar that might be too old!

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:35 PM (k5CNB)

34 Sounds like your local butcher hooked you up with a rack or two of short ribs.
I really can’t figure out why these are so rare to find.

I’m doing some research into that Frenchy boil-in-a-bag cooking method.
I am growing weary of 8-12 hour smoking sessions for beef short ribs…
The pork baby backs only take 4 hours, and I can live with that forever.

Posted by: Gunslinger at November 01, 2026 04:35 PM (N91F8)

35 as an interesting thing about chocolate, the Colombian Agriculture and the Rural Development agencies are pushing for more support for cacao growing in Colombia. This is have a cash crop for the small rural farmers that is not coffee, and give them something to do when the cartels are destroyed.

Posted by: Kindltot at November 01, 2026 04:36 PM (rbvCR)

36 Is it just me or are there a bunch of goofed-up timestamps in the comments?

Posted by: ballistic at November 01, 2026 04:36 PM (oqH4h)

37
Long-time commenter and existentially flawed Manhattan maker "naturalfake"...

So, now I've got to make existential Manhattans?!?!

Fiiiiiine.

Next time I make a Manhattan, I'll kill an Arab first.*

*BONUS French novel joke for your Food Thread enjoyment!

Posted by: naturalfake at November 01, 2026 04:37 PM (YSUhf)

38 When a recipe calls for a dry white wine, what are some possible choices. Thanks for any help.

Posted by: JTB at November 01, 2026 04:34 PM (yTvNw)

Anything cheap. A cheap chardonnay or sauvignon blanc will work well.

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:37 PM (k5CNB)

39 Oops! I accidently tried to post on the weasel bean post and it said thread closed. Am I banned now? Lawsie.

Posted by: ChristyBlinkyTheGreat at November 01, 2026 04:38 PM (hzuYO)

40 I was invited out to a family dinner last night, and one of the dishes was jambalaya. That was pretty tasty for fall evening.

Posted by: Kindltot at November 01, 2026 04:39 PM (rbvCR)

41 That's a long roast for a pork shoulder! What temperature?
Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:15 PM (k5CNB)

250 degrees. On a rack.

I'll do it in the Dutch oven next time, for about five hours, and finish it off on high heat.

Posted by: Dash my lace wigs! at November 01, 2026 04:39 PM (CjHsb)

42 I am growing weary of 8-12 hour smoking sessions for beef short ribs…

Posted by: Gunslinger at November 01, 2026 04:35 PM (N91F

Those short ribs were cooked for 48 hours at 135 degrees!

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:40 PM (k5CNB)

43 Made a Beef and Guiness stew this week. Highly recommend.
Find it on AllRecipes, it's a Chef John's so you whiners can just read the recipe without bitching about Chef John's narration.

Posted by: Fritzy at November 01, 2026 04:40 PM (2GIh1)

44 Oops! I accidently tried to post on the weasel bean post and it said thread closed. Am I banned now? Lawsie.

Posted by: ChristyBlinkyTheGreat at November 01, 2026 04:38 PM (hzuYO)

I closed it to comments because I knew that somebody would try...

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:41 PM (k5CNB)

45
Cocoa in meringues? Hmmm.

Posted by: Blonde Morticia at November 01, 2026 05:07 PM (mmrXZ)

__________

HEB sells Cookies and Cream meringues. They're yum.

Posted by: Hadrian the Seventh at November 01, 2026 04:41 PM (eRlcH)

46 When a recipe calls for a dry white wine, what are some possible choices.

I don’t generally keep white wine on hand, and don’t want to buy it just for cooking, so I will either use dry vermouth, or, more likely, gin watered down to the alcohol content of wine. The infamous garlic eggplant I brought several years to the TxMoMe called for white wine; I always used gin.

A few weeks ago, as I mentioned earlier, I made Tonestaple’s Pasta with Sausage and Pumpkin Sauce; it calls for white wine. I figured rum would go well with pumpkin, so I used white rum. (Narrator: Rum did, in fact, go well with pumpkin.)

Use what you like that isn’t too sweet.

Posted by: Stephen Price Blair at November 01, 2026 04:42 PM (kYmoU)

47 14 Loaf of bread for sixty bucks. Now there's AFFORDABILITY!
Posted by: Bertram Cabot, Jr. at November 01, 2026 04:21 PM (Cqx++)

That's for people with more money than sense, as my mama would say.

Posted by: Dash my lace wigs! at November 01, 2026 04:42 PM (CjHsb)

48 Speaking of alcohol, do have a new bottle of scotch but going for a pre dinner brandy

Posted by: Skip at November 01, 2026 04:42 PM (Ia/+0)

49 250 degrees. On a rack.

I'll do it in the Dutch oven next time, for about five hours, and finish it off on high heat.

Posted by: Dash my lace wigs! at November 01, 2026 04:39 PM (CjHsb)

Huh. I might have gone 225 degrees, but that doesn't seem like it is outrageously hot. Was the pork should trimmed of too much fat?

Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:43 PM (k5CNB)

50 Is it just me or are there a bunch of goofed-up timestamps in the comments?

Nobody reads the… comments? (See comment number 1.)

Posted by: Stephen Price Blair at November 01, 2026 04:43 PM (kYmoU)

51
OT: Dallas, up 27-17 with less than 4 minutes remaining, loses to Arizona 33-30 in OT. And should have lost in regulation.

It's a goooooood day!

Posted by: Hadrian the Seventh at November 01, 2026 04:44 PM (eRlcH)

52 That's for people with more money than sense, as my mama would say.
Posted by: Dash my lace wigs! at November 01, 2026 04:42 PM (CjHsb)

I have a friend who used to make part of his living supplying people with more money than sense with things for their hobby. I reassured him that he was merely rebalancing the universe.

Posted by: Kindltot at November 01, 2026 04:45 PM (rbvCR)

53 Made a Beef and Guiness stew this week. Highly recommend.
Find it on AllRecipes, it's a Chef John's so you whiners can just read the recipe without bitching about Chef John's narration.
Posted by: Fritzy at November 01, 2026 04:40 PM

Chef John's narration is half the fun. He doesn't do it in his earliest videos, and they're not nearly as entertaining.

Posted by: RedMindBlueState at November 01, 2026 04:46 PM (ctC8W)

54
Black eyed peas. Yum!!!
Posted by: Diogenes at November 01, 2026 05:07 PM (2WIwB)

_________

Yum indeed. Fried chicken, collard greens, black-eyed peas, cornbread. God's lunch.

Posted by: Hadrian the Seventh at November 01, 2026 04:46 PM (eRlcH)

55 Huh. I might have gone 225 degrees, but that doesn't seem like it is outrageously hot. Was the pork should trimmed of too much fat?
Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:43 PM (k5CNB)

It had about 1/8" covering on one whole side. I cooked it with that side up.

Posted by: Dash my lace wigs! at November 01, 2026 04:47 PM (CjHsb)

56 Sake works great as alternative to dry white wine.

Posted by: JSpicy at November 01, 2026 04:48 PM (PTJ94)

57 Was supposed to have the brandy last night, Witch of Agnesi 1799

Posted by: Skip at November 01, 2026 04:48 PM (Ia/+0)

58 38 ... "Anything cheap. A cheap chardonnay or sauvignon blanc will work well."

CBD,
Thanks. Cheap and effective suits me fine.

Posted by: JTB at November 01, 2026 04:48 PM (yTvNw)

59 Who is the ghost with a coon skin hat in the Great Pumpkin?

Posted by: Boss Moss at November 01, 2026 04:50 PM (RxEt9)

60 Aviation cocktail recipe is very similar to my wife's favorite summer cocktail so I think I will trot over to the store tomorrow and find a bottle of creme de violette, and give this one a try!

Posted by: Huck Follywood at November 01, 2026 04:50 PM (8Jusa)

61 Something weird is going on

Posted by: Skip at November 01, 2026 04:51 PM (Ia/+0)

62 >>Is it just me or are there a bunch of goofed-up timestamps in the comments?

It's not just you. My one comment is moving around like a crackhead.

Posted by: JackStraw at November 01, 2026 04:51 PM (viF8m)

63 I've been eating the Sous Vide ready made meals by Kevin's. The chicken is really fresh and tender but it lacks flavor . That's why they put the various sauce packets with it Orange Chicken and Hawaiian Chicken is what I eat most.

Posted by: polynikes at November 01, 2026 04:51 PM (Ti9vn)

64 61 Something weird is going on
Posted by: Skip at November 01, 2026 04:51 PM (Ia/+0)

Yeah, I finally found my last comment - it should reset at 5pm...

Posted by: Nova Local at November 01, 2026 04:52 PM (Gb7+b)

65 I like Hoppin' John. Black eye peas with tomatoes,onion, and jalapenos.

OT: Darrel Harris's opponent in CT made the national news in the sign stealing scandal.

Posted by: Mr Aspirin Factory at November 01, 2026 04:52 PM (8B4gm)

66
Here's an oddball chili recipe that uses curry as one of the seasonings.
It sounds strange enough to try, but-

also strange enough to hate.

Kill City Chili

https://tinyurl.com/2s3rad9u

Any of you morons or ettes, tried Kill City Chili before?

Posted by: naturalfake at November 01, 2026 04:53 PM (YSUhf)

67 Local Grocery Outlet occasionally has killer deals in the booze section. Recently got both bourbons put out/finished by a Napa wine outfit, names of Slaughterhouse and Straight Edge. Close to $50 out in the world. Eighteen dollah at GO. Yeah baby. Got bottles for a good buddy too.

Posted by: rhomboid at November 01, 2026 04:53 PM (U/Byj)

68 CBD\P you can use those egg whites to make the MOME Black Forest Cake {Schwarzvaldtårta}. Personally I save them in the fridge until I throw them out or I give them to the dogs.

Posted by: JSpicy at November 01, 2026 04:54 PM (PTJ94)

69 It's not just you. My one comment is moving around like a crackhead.
Posted by: JackStraw at November 01, 2026 04:51 PM (viF8m)

CBD forget time change. Look at the time of the comment to find the most recent. Around 5:12 EST it's going to sort itself out.

Posted by: Dash my lace wigs! at November 01, 2026 04:54 PM (CjHsb)

70 Comments coming in from the future.

Posted by: Boss Moss at November 01, 2026 04:54 PM (RxEt9)

71 29 A question for the wine-wise among the Horde which I am not. When a recipe calls for a dry white wine, what are some possible choices. Thanks for any help.
Posted by: JTB at November 01, 2026 04:34 PM (yTvNw)

Try vermouth. Nice and interesting flavors and will last in the fridge for a while.

Posted by: Fritzy at November 01, 2026 04:54 PM (2GIh1)

72 OT: Darrell Harris's opponent made the national news by stealing his signs.

Posted by: Mr Aspirin Factory at November 01, 2026 04:56 PM (8B4gm)

73 Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:09 PM (k5CNB)

Use Kahlua .

Posted by: polynikes at November 01, 2026 04:56 PM (Ti9vn)

74 Darlin, you're merigues were over mixed as mine are never that brown or flat. Altho I'm sure they were good. Have a Christmas cookie recipe of an aunt's with a bit of brown sugar and chopped pecans, and those cookies disappear fast.

This is one of my weekly favorite posts, CBD. Thank you.

I love beans and hope to freeze enough for awhile to end the "what's for dinner" on Monday's.

Red Beans and Rice were a tradition in NOLA and my grandmother (born on the MS state line and a fabulous Creole, cajun, seafood, and French cook). Monday's were laundry day and dat's what you ate.I have a great recipe from a cookbook for this one. She was educated in a French convent to learn to cook, and also a seamstress and milliner as a day student. I think the convent is still there.

Have great recipes for Cuban Black beans and Chutney beans. Love 'em as they make many dinners to freeze.

Yesterday I made our beef/spinach pie with sauteed onion, garlic, mushrooms, carrots and spinach with red wine. Topping of cheddar cheese and bread crumbs. Enough for 2 more pies

I decided not to cook today as it's rainy and cold. I am freezing when it rains. Snow never fazes me as not as humid here.

Posted by: ChristyBlinkyTheGreat at November 01, 2026 04:56 PM (hzuYO)

75 Test

Posted by: rhomboid at November 01, 2026 04:56 PM (U/Byj)

76
Weird. The thread posting is all over the place.

Comments are running amok!!!

Posted by: naturalfake at November 01, 2026 04:57 PM (YSUhf)

77 Sorry for the double post. Didn't see it.

Posted by: Mr Aspirin Factory at November 01, 2026 04:57 PM (8B4gm)

78 For a dry white, for drinking or cooking, look for torrontes. Usually from Argentina. Great dry white.

Posted by: rhomboid at November 01, 2026 04:58 PM (U/Byj)

79
Okay, I see.

The bottom eleven comments keep their bottom position no matter what.

Posted by: naturalfake at November 01, 2026 04:58 PM (YSUhf)

80 JTB try a Sauvignon Blanc

Posted by: Skip at November 01, 2026 04:59 PM (Ia/+0)

81
oops.

14 comments.

Posted by: naturalfake at November 01, 2026 05:00 PM (YSUhf)

82 And good luck finding that answer

Posted by: Skip at November 01, 2026 05:00 PM (Ia/+0)

83 The bottom eleven comments keep their bottom position no matter what.

Yeah, I just look for “Food Fight”. For the next several minutes, anyway.

Posted by: Stephen Price Blair at November 01, 2026 05:00 PM (kYmoU)

84 86 I apologize that I forget which moronette posted about the slow cooker onion soup recipe on Southern Living but thank you. I made it yesterday and the soup was excellent.
Posted by: JackStraw at November 01, 2026 05:09 PM (viF8m)

Did you add the white wine and cognac that I mentioned? If not, try that next time and you will taste a difference.

I'm going to use that recipe and then an oven method the next time for carmelizing the onions. Always used red onions and don't know if it makes a difference.

Posted by: ChristyBlinkyTheGreat at November 01, 2026 05:00 PM (hzuYO)

85 Of course, now that I’ve used the phrase, I’ve screwed that up.

Posted by: Stephen Price Blair at November 01, 2026 05:00 PM (kYmoU)

86 Food fight

Posted by: Skip at November 01, 2026 05:01 PM (Ia/+0)

87 This calls for another brandy

Posted by: Skip at November 01, 2026 05:02 PM (Ia/+0)

88 Pan of ribs look fantastic

Posted by: Skip at November 01, 2026 05:02 PM (Ia/+0)

89 I'm on Team Soak The Beans.

Posted by: RS at November 01, 2026 05:03 PM (GYx3d)

90 I need to add the Hoppin' John black eyed pea recipe to the Monday bean rotation plans...

New Year's Eve we always have this with greens and cornbread as my grandmother's honestly thought we'd die or something if we didn't have the trio: blackeyed peas for luck, greens for prosperity, and cornbread just because. My Yankee husband is also fond of the tradition as are sons.

Son makes collard greens using Emeril's recipe with molasses and man it's good. All freeze really well.

Posted by: ChristyBlinkyTheGreat at November 01, 2026 05:04 PM (hzuYO)

91 I'll be making the crock pot onion soup this week. Along with other cool weather slow cook meals: chili, beef stew, and thick soups, I am inspired to redouble my breadmaking efforts. My attempts so far have been decent. Now I want to become reliable. The goal is to never need bread from the grocery store and have healthier, better tasting bread.

Posted by: JTB at November 01, 2026 05:04 PM (yTvNw)

92 We have pork chops in the Sous Vide right now

Posted by: It's me donna at November 01, 2026 05:05 PM (4WM7K)

93 >>Did you add the white wine and cognac that I mentioned? If not, try that next time and you will taste a difference.

I did add the white whine but I forgot about the cognac. Next time.

Posted by: JackStraw at November 01, 2026 05:05 PM (viF8m)

94 Good afternoon, horde! Appreciate the food thread, CBD.

I am fond of Spanish wines in general, will try.

Posted by: Dash my lace wigs! at November 01, 2026 05:06 PM (CjHsb)

95 Too bad we can't get ace to fix CBD screw up.

Posted by: Ronster at November 01, 2026 05:06 PM (QQf1O)

96
Cocoa in meringues? Hmmm.

Posted by: Blonde Morticia at November 01, 2026 05:07 PM (mmrXZ)

97 Black eyed peas. Yum!!!

Posted by: Diogenes at November 01, 2026 05:07 PM (2WIwB)

98 76
Weird. The thread posting is all over the place.

Comments are running amok!!!

Posted by: naturalfake at November 01, 2026 04:57 PM (YSUhf)

********
I was wondering what was going on but figured it was normal considering I'm tired and cold.

I like a bit of amok now and then!

Posted by: ChristyBlinkyTheGreat at November 01, 2026 05:07 PM (hzuYO)

99 We need Pixy

Posted by: Skip at November 01, 2026 05:07 PM (Ia/+0)

100 Cheesesteak tonight

Posted by: Skip at November 01, 2026 05:08 PM (Ia/+0)

101
Fried okra is really good along with blackeyed peas.

Posted by: four seasons at November 01, 2026 05:08 PM (/QHx4)

102 We need Pixy

Raise the Catgirl signal!

Posted by: Commissioner Golden at November 01, 2026 05:08 PM (kYmoU)

103 OT: Shocking learjet crash vid top of page at DM.

Posted by: gp at November 01, 2026 05:08 PM (Jr5Lq)

104 I apologize that I forget which moronette posted about the slow cooker onion soup recipe on Southern Living but thank you. I made it yesterday and the soup was excellent.

Posted by: JackStraw at November 01, 2026 05:09 PM (viF8m)

105 I don't think cocoa dissolves, so the best you get is an emulsion. Don't know how to fix that.

Posted by: RS at November 01, 2026 05:09 PM (GYx3d)

106 Cocoa in meringues? Hmmm.

Posted by: Blonde Morticia at November 01, 2026 05:07 PM (mmrXZ)

The flavor is excellent, but the texture is changed by the cocoa and I don't know enough about the alchemy of meringue to fix it without actually (shudder) looking at a recipe.

Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:09 PM (k5CNB)

107 Hard to believe that modern sous vide wasn’t invented until the 1970s.

Seems it should be older.

And … it is. According to the infallibly omniscient AI overlords, the first use of a SV technique was in the late 1700s, by an American. Benjamin Thompson.

Take that, you frogs!

Posted by: Elric the Blade at November 01, 2026 05:10 PM (xH+YD)

108 And we’re good!

Posted by: Stephen Price Blair at November 01, 2026 05:10 PM (kYmoU)

109 No churn ice cream is the only way to go. No eggs required and it is so simple.

Posted by: Ben Had at November 01, 2026 05:10 PM (8Uo7a)

110 If you are not drinking it, don't put it in your food

Posted by: Skip at November 01, 2026 05:10 PM (Ia/+0)

111 I forgot to change the clock, so the first 11 comments are going to disappear (actually be at the end of the comments) until the time stamp matches in one hour.
Posted by: CharlieBrown'sPumpkin at November 01, 2026 04:11 PM (k5CNB)
=====

This is most COB comment ever.

Posted by: San Franpsycho at November 01, 2026 05:13 PM (RIvkX)

112 JTB, I buy those little bottles of Chardonnay to cook with. I don't like Chardonnay, but I'll cook with it. They sell cute little four packs of them. Keep them in the beer fridge until I need one.

Posted by: DanMa'am at November 01, 2026 05:13 PM (8uzBS)

113 JTB, I cook with wine a lot so I buy a four pack of the Sutter Home chardonnay in the 8 oz bottles.

Posted by: Ben Had at November 01, 2026 05:13 PM (8Uo7a)

114 If you are not drinking it, don't put it in your food
Posted by: Skip

When was the last time you drank a liter of soy sauce?

Posted by: weft cut-loop at November 01, 2026 05:14 PM (nEUC6)

115 I had a bit of short ribs last night that was so soft and tender it fell apart on the fork.

Posted by: San Franpsycho at November 01, 2026 05:15 PM (RIvkX)

116 Dan Ma'am, like minds !!

Posted by: Ben Had at November 01, 2026 05:15 PM (8Uo7a)

117 JTB, I buy those little bottles of Chardonnay to cook with. I don't like Chardonnay, but I'll cook with it. They sell cute little four packs of them. Keep them in the beer fridge until I need one.
Posted by: DanMa'am at November 01, 2026 05:13 PM (8uzBS)

113 JTB, I cook with wine a lot so I buy a four pack of the Sutter Home chardonnay in the 8 oz bottles.
Posted by: Ben Had at November 01, 2026 05:13 PM (8Uo7a)
=====

Here too.

Posted by: San Franpsycho at November 01, 2026 05:15 PM (RIvkX)

118 After debating with myself (I won, by the way), I think I'll do my spiced breakfast burritoes for supper again. Came out darned good a couple of weeks ago and should be nicely filling, I'll see if I come up with any variations to try. I did figure out one 'be sure and...' for the recipe last time. (that being, 'be sure to snap the bacon in half so it fits in the burrito better, unless you bought the super-huge tortillas')

Posted by: RandomDave at November 01, 2026 05:16 PM (aJQbY)

119 If you are not drinking it, don't put it in your food
Posted by: Skip at November 01, 2026 05:10 PM (Ia/+0)
====

Hardly ever drink wine, cook with it way more often.

Posted by: San Franpsycho at November 01, 2026 05:17 PM (RIvkX)

120 One of my fav wines that isn’t on many menus or even in many stores is gruner veltliner.

I think people assume because it’s got a German name it’s like a Riesling and thus very sweet, but it ain’t.

It’s pretty dry, really good flavors, and fairly cheap.

I’ll always order GV if I see it on a menu and I’m looking for white.

Posted by: Elric the Blade at November 01, 2026 05:17 PM (xH+YD)

121 If you are not drinking it, don't put it in your food

Posted by: Skip at November 01, 2026 05:10 PM (Ia/+0)

I disagree.

Cooking takes away the subtlety of wine, so as long as it isn't spoiled, any wine will do for cooking.

Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:18 PM (k5CNB)

122 91 I'll be making the crock pot onion soup this week. Along with other cool weather slow cook meals: chili, beef stew, and thick soups, I am inspired to redouble my breadmaking efforts. My attempts so far have been decent. Now I want to become reliable. The goal is to never need bread from the grocery store and have healthier, better tasting bread.
Posted by: JTB at November 01, 2026 05:04 PM (yTvNw)
********
My goals as well. I used to bake a lot more. Now I want to make bread in a Dutch oven. I have two and a ton of recipes saved.

I always have plans. Executing them is another story.

In 1995 we built a house in FL, and I remember when I bought Le Cruset due to this important date (ha). There was a Le Cruset outlet in FL and I saw an ad that for $99 I could get a Dutch oven, skillet, and 2 sauce pans with lids to use as small skillets. Dark blue. Still use them and added a few more like a braiser from TJ Maxx.

My dude ruined the skillet somehow (he's still alive) and I use it mostly for Mexican cornbread. Heirlooms someday, I guess, for sons. They replaced a knob from a lid that got loose, even as old as this set is and no record of purchase.

Posted by: ChristyBlinkyTheGreat at November 01, 2026 05:19 PM (hzuYO)

123 Pinotage (South Africa), Carmenere (Chile - a French variety but really shines in Chile), even cabernet franc (CA or new world style, amazing flavors). Aglianico - an Italian red considered another noble grape variety with potential to vie with the big names, but never developed. Some 1st generation CA winegrowers put it in and there were some nice ones from central coast. And of course Malbec from Argentina, a Bordeaux blender that found its true calling down south.

Posted by: rhomboid at November 01, 2026 05:19 PM (U/Byj)

124 Teat comment

Posted by: Skip at November 01, 2026 05:20 PM (Ia/+0)

125 Maybe sprinkle the cocoa powder on top of the meringues instead? Maybe combined with fine ground (caster) sugar?

Posted by: Kindltot at November 01, 2026 05:21 PM (rbvCR)

126 I buy those little bottles of Chardonnay to cook with.

Posted by: DanMa'am at November 01, 2026 05:13 PM (8uzBS)

That's a good idea. I usually just save wine that wasn't all that good, or leftover, and stick it in the refrigerator. I'll consolidate it into one bottle, so I am cooking with a blend of wines from several weeks.

Of course my niece grabbed the cooking wine bottle a few years ago and declared that it was fantastic!

Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:21 PM (k5CNB)

127 To save you trouble
JTB getva Sauvignon Blanc

Posted by: Skip at November 01, 2026 05:21 PM (Ia/+0)

128 Yesterday I made lasagna bolognese and Shotgun Red's Baked potato soup. Today I made giant meatballs and beef chili verde. I also made Tomato Bisque soup on Friday. Most of this is being frozen for future meals.
Hey, I make Chocolate Chip Cookies that probably cost close to $8/piece. Mainly because the chocolate I use is $30+/lb. and it takes 1.5 lbs a batch.

Posted by: lin-duh at November 01, 2026 05:21 PM (VCgbV)

129 My mom made really good brats last night. Store-bought Peter Luger brand, which is about as good as youre gonna get at a grocery store.

Sautéed in beer-mustard broth with onions and sauerkraut.

Excellent.

Making lamb chops tonight.

Posted by: Elric the Blade at November 01, 2026 05:22 PM (xH+YD)

130 Gruner veltliner is great. Austrian, and some different styles within the category. For a light low-alcohol cheap refreshing warm-weather quaff, vinho verde from Portugal.

If you can find it, an interesting native North American grape, Norton. Mostly produced in VA I think.

Posted by: rhomboid at November 01, 2026 05:22 PM (U/Byj)

131 Indeed, Ben Had!

Posted by: DanMa'am at November 01, 2026 05:23 PM (8uzBS)

132 lin-duh, but your cookies are always so fantastic.

Posted by: Ben Had at November 01, 2026 05:23 PM (8Uo7a)

133 Hey, I make Chocolate Chip Cookies that probably cost close to $8/piece. Mainly because the chocolate I use is $30+/lb. and it takes 1.5 lbs a batch.

Posted by: lin-duh at November 01, 2026 05:21 PM (VCgbV)

Well, you just stole my thunder. I was going to write next week that I have had your CCCs, and they are better than the $8 cookies from Levain!

Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:24 PM (k5CNB)

134 Ben Had - try the preserves yet?

Posted by: rhomboid at November 01, 2026 05:24 PM (U/Byj)

135 Thanks Ben Had!

Posted by: lin-duh at November 01, 2026 05:25 PM (VCgbV)

136
Where are we? What's going on? Is Nixon still president?

Posted by: Hadrian the Seventh at November 01, 2026 05:25 PM (eRlcH)

137 Food 52 Website, Search: Chubby Chewey Chocolate Chip Cookie for best base recipe.

Posted by: garrett at November 01, 2026 05:25 PM (Qugny)

138 Maybe sprinkle the cocoa powder on top of the meringues instead? Maybe combined with fine ground (caster) sugar?

Posted by: Kindltot at November 01, 2026 05:21 PM (rbvCR)

And let the meringue beat me?

NEVER!

Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:25 PM (k5CNB)

139 Well, you just stole my thunder. I was going to write next week that I have had your CCCs, and they are better than the $8 cookies from Levain!
Posted by: CharlieBrown'sPumpkin
-----
lol! No one will remember this by next week so you're good. 😊

Posted by: lin-duh at November 01, 2026 05:26 PM (VCgbV)

140 Making lamb chops tonight.
Posted by: Elric the Blade at November 01, 2026 05:22 PM

Made a very nice braised lamb shank the other day that became lunch for today. Because it's the time of year for braising all the things.

Posted by: RedMindBlueState at November 01, 2026 05:26 PM (h+uWx)

141 And let the meringue beat me?

NEVER!
Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:25 PM

To quote Chef John, never let the food win.

Posted by: RedMindBlueState at November 01, 2026 05:27 PM (h+uWx)

142 We have gotten pizza out last few years as our Halloween treat, found they make Lassagnia so might be a gootvtake out some time

Posted by: Skip at November 01, 2026 05:28 PM (Ia/+0)

143 And let the meringue beat me?

NEVER!
Posted by: CharlieBrown'sPumpkin at November 01, 2026 05:25 PM (k5CNB)

I wonder if it would be possible to put the meringue down, and then inject cocoa cream into the middle, like some insane, sugary dim-sum

Posted by: Kindltot at November 01, 2026 05:29 PM (rbvCR)

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