Food Thread: Luscious Thighs And Dry Butts?

Pork Milanese is one of my easy weekday recipes that I can make with no planning other than buying the chops. Bone-in of course, because A) they taste better and 2. they are fun to eat!

But a foolish consistency is the hobgoblin of little minds*, and while my mantra is that as long as the food is good, I don't care what I eat; a little variety can't hurt.

But chicken thighs are damned good, so off to the market I went for boneless, skinless thighs. Usually I would bone them myself, but I was lazy, and in a bit of a rush. And was I happy with the boning job the butcher did? No, I was not. Serves me right!

Anyway, they turned out great! And the variegation of the meat grabbed onto the breadcrumb/cheese mixture very well, so they had a great texture... nice and crusty and crunchy!

*Stuff Jefferson Said, Volume 2. 1938

******
Last week, commenter Dash my lace wigs! mentioned that she made a pork shoulder that was tasty but dry. She roasted it at 250 degrees on a rack for a whopping eight hours! I don't know how big it was, but that does seem like a lot of time. Hopefully she will give us the details this week, but in the meantime...challenge accepted!

I made a 10 pound bone-in pork shoulder yesterday, and I cooked it for a bit more than seven hours to 190 degrees. But...I cooked it in a roasting pan, which keeps it in its juices and protects it from some of the drying heat. I think that is the difference, because I cooked mine at between 275 and 300 degrees. I also left the fat cap on the top, and only trimmed the thickest fat.

What? How was it? Delicious! I made a sauce out of the copious drippings, and then mixed about half of it back into the pork after I pulled it. Well, one of the kitchen gnomes did most of the pulling, but I will of course take full credit.

It was moist and flavorful and very well received at dinner. Even the mini humans at the table enjoyed it! Of course the cole slaw was a hit too, and that was courtesy of commenter Bluebell, who sent me her go-to recipe. Good stuff!

******
One snag I hit yesterday was that I had bought the pork butt at a local Wild Fork Foods, and it was frozen (all their stuff is). ANd damn! It was frozen hard. Like -20 hard! It took a long while to defrost, and even when I put it in the oven it was still below freezing in the middle.

******
This looks tasty and easy and fun. But the insanity of cutting the sausage to ¼ inch makes me deeply suspicious of the recipe.

Cajun Potato Soup

Eh...it still sounds damned good, so I will make it anyway.

******
The POSSLQ was given some UK candy by some colleagues, and I of course ate it before she had a chance to taste them. One was excellent! Chewy and caramely and absolutely worth the loosened fillings!

But this one? Yuck! Dry and dusty and bland and not chocolaty at all.

The Brits are just weird when it comes to candy.

******
And speaking of Brits...here is my favorite British cooking channel! And this time it is a classic...Braised Short Ribs.

The recipe is about as straightforward as it gets. The reason why it is so good is the attention to detail. Nothing tough, but there are several steps that most people skip.

******

Lunch today! A smoked bratwurst from my excellent local butcher and smokehouse.

The difference between good sausages and hotdogs, and the mass-market kind is huge, and well worth the price differential.

******
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 November 08, 2026 04:00 PM (Ia/+0)

2 Fud.

Posted by: RI Red at November 08, 2026 04:01 PM (aJ6nG)

3 Grilling Brats myself soon

Posted by: Skip at November 08, 2026 04:01 PM (Ia/+0)

4 I saw Luscious Thighs and Dry Butts open for Wet Leg at St. Andrew's.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 08, 2026 04:01 PM (kpS4V)

5 boneless, skinless thighs.

Sacraledge!
CBD, you know better!!!

Posted by: AZ deplorable moron at November 08, 2026 04:02 PM (NnhvP)

6 I made Trader Joe's Santa Maria Tri-Tip Roast the other night and I'll be feasting on it for a while. It makes great burritos!

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

7 My friends just told me all the pumpkins and squash on the porch is edible. So I'll try to earn AOS cooking badges 1 and 2 / 150.

Nothing fancy. Yet.

Posted by: Stateless - Ralphy 106.5 years old - puppy at heart at November 08, 2026 04:04 PM (Sco7b)

8 Chicken fried rice tonight.

Bourbon now.

That is all.

Posted by: Martini Farmer at November 08, 2026 04:05 PM (RORbl)

9 Had beef ribs last night.

Made beef stock this morning. Am slow cooking onions in the crockpot. Will add some red wine and Sherry vinegar to make French onion soup for dinner.

In the meantime, my place smells really good!

Posted by: nurse ratched. at November 08, 2026 04:07 PM (yEz+x)

10 Made rustic potato soup for lunch. Made an enchilada casserole for the oven for dinner.

Posted by: NCKate at November 08, 2026 04:07 PM (enNUy)

11 Making youth group dinner again tonight...

Boys asked for cold chicken sandwiches, so I cooked chicken breast tenders with olive oil, salt, and pepper late last night and chilled it. Sending Aldi hoagie rolls, chopped romaine, tomato, red onion, mayo, and honey mustard (not the dressing, but the 10 calorie Aldi mustard). And made a fruit tray with grapes, clementines, and pineapples, and am sending pretzel sticks and candy for dessert.

Easier dinner to make and prep than the last few, so may go back to this again...

Posted by: Nova Local at November 08, 2026 04:08 PM (Gb7+b)

12 Had 7 quarts of leftover soup.

Posted by: NCKate at November 08, 2026 04:09 PM (enNUy)

13 Everyone loves luscious thighs and dry butts.

Posted by: Tonypete at November 08, 2026 04:09 PM (L/8vZ)

14 Nice vursht you got there, Sheriff

Posted by: Lili Von Schtup at November 08, 2026 04:10 PM (kOluj)

15 Re: last week's dry roast pork.

It was small, just about a pound and a half. I cooked it in a rack, as recommended, but I think that was a mistake. It was also a shoulder, so no bone, but the recipe was also for a shoulder.

I have another chunk in the freezer. Next time, I'll just put it in a Dutch oven so it doesn't lose what little moisture it has.

Posted by: Dash my lace wigs! at November 08, 2026 04:10 PM (CjHsb)

16 7 My friends just told me all the pumpkins and squash on the porch is edible. So I'll try to earn AOS cooking badges 1 and 2 / 150.

Nothing fancy. Yet.

Posted by: Stateless - Ralphy 106.5 years old - puppy at heart at November 08, 2026 04:04 PM

Pumpkin (roasted and mashed or from the can), sweet potato (diced), and black bean chili.
Chili powder, cumin, cayenne, cinnamon, salt, pepper, garlic, onion.
A can of diced tomatoes.
1/2 chicken bone broth (or reg chicken or veg or even turkey broth) and 1/2 white wine.

Perfect right now b/c of how cheap all 3 of the main ingredients are...

Posted by: Nova Local at November 08, 2026 04:12 PM (Gb7+b)

17 My favorite British cooking channel is Kay's Cooking.

Here, for instance is spaghetti Bolognese, but... different:

https://youtu.be/zNto-3DvDpw?is=ZrnDBVlBexY5iBS5

Posted by: Yudhishthira's Dice at November 08, 2026 04:13 PM (BI5O2)

18 Until grilling time, could have a brandy

Posted by: Skip at November 08, 2026 04:13 PM (Ia/+0)

19 Going in dry you said?

Posted by: Russell Brand at November 08, 2026 04:13 PM (NYA4V)

20 I am pretty sure Samuel Johnson said that.

Posted by: no one of any consequence at November 08, 2026 04:16 PM (LOvBA)

21 It was small, just about a pound and a half. I cooked it in a rack, as recommended, but I think that was a mistake.
Posted by: Dash my lace wigs! at November 08, 2026 04:10 PM (CjHsb)
-----

Pork shoulder at 250F should go for 45-60 minutes per pound as a rule of thumb. Use a meat thermometer! If you're going for pulled pork consistency, cook it to 195 internal. A foil wrap or making it more of a braise in a dutch oven will make it cook faster.

Posted by: ballistic at November 08, 2026 04:17 PM (oqH4h)

22 Posted by: Nova Local at November 08, 2026 0

Thank you.

Posted by: Stateless - Ralphy 106.5 years old - puppy at heart at November 08, 2026 04:19 PM (Sco7b)

23
Probably, most of y'all have not eaten the glory that is a Texas Smoked Turkey.

This list has a couple of the Texas Smoked Turkeys on it, so dive in and pick one that sounds good for you. The other states turkeys sound good, but-

do any of them have a full pound of butter loaded into the cavity for extra rich lusciousness?

No, they do not.

https://tinyurl.com/8ufsa732

Anyway, choose your fave cause it really is an easy and nice way to serve a feast on Thanksgiving and Christmas.

BONUS! Leftovers are ten times better than with a standard turkey.

Posted by: naturalfake at November 08, 2026 04:19 PM (YSUhf)

24 Posted by: Dash my lace wigs! at November 08, 2026 04:10 PM (CjHsb)

Size isn't everything, but...damn! That is small!

Posted by: CharlieBrown'sDildo at November 08, 2026 04:22 PM (k5CNB)

25 Last night, I made a Grandma Pie Pizza.

It was delicioso.

Make sure you take Grandma's dentures out before cooking!

Posted by: naturalfake at November 08, 2026 04:22 PM (YSUhf)

26 I live in Texas and smoke my own turkey!

Wet brine (in the garage fridge) for 48-72 hours
Rinse
Spatchcock
Inject with a metric ass-load of butter and cajun spices
Rub butter under skin
Dry rub on the skin
Back into the fridge to set the rub and dry the skin out a bit
Into the smoker at 250 til' it's done.
Rest, carve, enjoy
Drink bourbon while contemplating my culinary prowess.

Posted by: ballistic at November 08, 2026 04:24 PM (oqH4h)

27 22 Posted by: Nova Local at November 08, 2026 0

Thank you.
Posted by: Stateless - Ralphy 106.5 years old - puppy at heart at November 08, 2026 04:19 PM (Sco7b)

I made it this week and my meat loving chili boys loved it...and want it again this week b/c I got bags of 3lb sweet potatoes for 99 cents and still have a pumpkin on my porch (that my kid wants to roast and make pie out of, so we may split it)...and black beans and canned tomatoes are cheap (most expensive things are probably the broth and wine, but you can even water or beer if you want it cheaper)...

Oh and you can add paprika if you want to. That's less necessary, but I used it in my chili Thursday and liked it...

Posted by: Nova Local at November 08, 2026 04:25 PM (Gb7+b)

28 Had beef ribs last night.

Made beef stock this morning. Am slow cooking onions in the crockpot. Will add some red wine and Sherry vinegar to make French onion soup for dinner.

In the meantime, my place smells really good!
Posted by: nurse ratched. at November 08, 2026 04:07 PM (yEz+x)

Beef ribs here today at Casa Sin Problemas. They've been a go-to at 4.89/lb from Walmart of late. Salted and resting at room temp for an hour before going on the grill..

Posted by: Joe Kidd at November 08, 2026 04:29 PM (08OqX)

29 I wonder how Mrs. CBD feels about being called a kitchen gnome.

Posted by: bluebell at November 08, 2026 04:31 PM (uyuYG)

30 Tonight's menu:

Pasta with the Williams Sonoma Bolognese Sauce recipe. My wife and I first came across it probably 20 years ago when WS wrote it up for the electronic All-Clad slow cooker (which proved to be unreliable).

We just use a 9 qt. Dutch oven. A fair bit of prep but not too bad when you split prep duties between two people. And it freezes nicely.

Recipe here (goes to Williams Sonoma):

https://tinyurl.com/wsbolognesesauce

Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 04:33 PM (iIyc0)

31 Make sure you take Grandma's dentures out before cooking!

Posted by: naturalfake at November 08, 2026 04:22 PM (YSUhf)

-----

Okay, this made me laugh!

Posted by: bluebell at November 08, 2026 04:33 PM (uyuYG)

32 Size isn't everything, but...damn! That is small!
Posted by: CharlieBrown'sDildo at November 08, 2026 04:22 PM (k5CNB)

Haha, we'll, it's just the two of us, and Mr Dmlw! doesn't usually eat much of the leftovers I leave for him during the week.

Posted by: Dash my lace wigs! at November 08, 2026 04:34 PM (CjHsb)

33 For pork butt, I use the basic technique as described in Myron Mixon's "Smokin'". I inject the butt with his pork injector recipe and after a rest I put it in a large aluminum Lasagna pan (uncovered). Into the smoker at 250F for 3 hours, then drop the butt into a FRESH pan with 1 cup of apple juice and then cover everything with foil. Resume cooking at 250F until the internal temp hits 205F.

I also use a Thermoworks Smoke X4 to monitor the cook and double-check with Thermoworks' Thermapen One.

Posted by: mrp at November 08, 2026 04:34 PM (rj6Yv)

34 Recipe here (goes to Williams Sonoma):

https://tinyurl.com/wsbolognesesauce
Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 04:33 PM (iIyc0)
-------

I made a recipe that looks almost identical to this a few weeks ago. My brother-in-law sent me a link to someone's blog. It was a big hit, but I thought there was too much wine taste. A me problem, since no one else thought so. But it was quite good.

Posted by: bluebell at November 08, 2026 04:36 PM (uyuYG)

35
We drank what has to be one of the best cocktails I've ever made:

Menage au Quatre

1 oz Sipsmith VJOP Gin
1 oz Kina L'Aero D'Or (Aperitif Wine)
1 oz Cointreau
1 oz Fresh lemon juice

Shake, Shake, Shake. Strain. Adorn with lemon peel.

You can certainly use your favorite gin or kino aperitif. I just list these ingredients because I know they'll give your taste buds a heavenly experience.

Give it a whirl.

Posted by: naturalfake at November 08, 2026 04:36 PM (YSUhf)

36 A me problem, since no one else thought so. But it was quite good.
Posted by: bluebell at November 08, 2026 04:36 PM (uyuYG)

It might be they didn't do the wine simmering step long enough...

Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 04:37 PM (iIyc0)

37 It might be they didn't do the wine simmering step long enough...
Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 04:37 PM (iIyc0)
---------

''Twas I that made it and you are probably right.

Posted by: bluebell at November 08, 2026 04:37 PM (uyuYG)

38 Funny you should mention short ribs. Got some beautiful ones yesterday that I need to braise this week.

Also, last week's Fud Thread motivated me to get ingredients and finally try the Aviation cocktail. I'm liking this thing. I need to tweak the proportions a bit, but by and large it works.

Posted by: RedMindBlueState at November 08, 2026 04:39 PM (9YDB8)

39 When you are simmering the wine, keep getting right down by the pan and smell. Once there is no longer any alcohol burn in your nostrils, it's good to go.

Posted by: Yudhishthira's Dice at November 08, 2026 04:39 PM (BI5O2)

40 My wife made my mom's Red Beans and Rice last night. It's sort of a cross between a soup and gumbo. Starts off with a roux, chicken, Andouille sausage, onions, etc. Couple cans of red beans. Great cold weather food and freezes well.

I saved that Cajun Potato Soup recipe. The 1/4 inch slices are (what I consider normal) for Andouille. It's a very greasy sausage and if cut thicker, or thinner, will either be too dry, or too fatty. And that soup looks like it's greasy enough as it is.

Posted by: Martini Farmer at November 08, 2026 04:40 PM (RORbl)

41 Beer break! Got the tail lights changed on the trailer. $10 Loonies each for LED trailer lights, why not? Trailer now parked in yard.

Got paint on bumper, bumperettes, and brackets for the Shoebox Ford. Once the paint dries, will go back out and hang them on the car.

Hopefully nobody starts a fire near me. This wind would carry it for miles. I'm sure the flapdoodles on the ridge up north are all loced down.

Posted by: Alberta Oil Peon at November 08, 2026 04:41 PM (yky4J)

42 Alrighty, that sauce is starting to smell mighty fine and I'm in full Galloping Gourmet mode.

Going for about 2.5 hours at 330 deg. F but the softness of the meat is the final check.

Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 04:43 PM (iIyc0)

43 I wonder how Mrs. CBD feels about being called a kitchen gnome.

Posted by: bluebell at November 08, 2026 04:31 PM (uyuYG)

Nah...it was the younger brat.

Posted by: CharlieBrown'sDildo at November 08, 2026 04:44 PM (k5CNB)

44 And speaking of fun Brit cooking channels, here's a good one, complete with corporate sponsors we'd all approve of. Except Weasel. He'd expect Nightforce.

https://www.youtube.com/watch?v=0jegr76GFIw&t=3s

Posted by: RedMindBlueState at November 08, 2026 04:44 PM (9YDB8)

45 SOUS VIDE THAWING ... For meats frozen rock solid -- or, more often, for meats I've forgotten to pull from the freezer soon enough -- I have found using the sous vide bath helps to speed up the process ... Initially, I set the temperature of the gadget to 40 degrees F (same as the temp inside a refrigerator) ... And, naturally, the frozen meat will cause the make the water's temp to drop -- making it necessary to periodically swap out and replace some of it with warmer (attempting to maintain a temp of 40 degrees) ... But this method has worked successfully multiple times, on both boneless and bone-in cuts of meat.

Posted by: Kathy at November 08, 2026 04:44 PM (MOK4W)

46 Think I'll make cider brined turkey legs to bring to Thanksgiving. Maybe bacon Brussels sprouts too.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at November 08, 2026 04:47 PM (kpS4V)

47 Thanks cbd. That bratwurst is crying for sauerkraut.

Posted by: San Franpsycho at November 08, 2026 04:47 PM (RIvkX)

48 ''Twas I that made it and you are probably right.
Posted by: bluebell at November 08, 2026 04:37 PM (uyuYG)

Or you can cut back on the amount of wine to suit your taste as well. I always treat a recipe as a starting point.

Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 04:48 PM (iIyc0)

49 Trying 7 minutes each side on a medium heat grill

Posted by: Skip at November 08, 2026 04:48 PM (Ia/+0)

50 I am doing onions fryed on a hard roll

Posted by: Skip at November 08, 2026 04:50 PM (Ia/+0)

51 Greetings from the asylum. I was trying on my funeral suit & the zipper head thing broke off the skirt, which has nothing to do with my posterior. I will have zipper replaced.

Now looking through funeral dress of several. I am going to pack that bag & do every single thing today & tomorrow that's on my mind.

Mother has no idea I'm doing this as she's mentally fine. She could be around longer on this roller coaster.

Son the elder talked to her & she's fine. Everything's fine! He then gave me some advice of concern. Nice of him but I'M FINE. I do not want to see her bedridden among already being sleep deprived & my husband has a cold which he will share.

I'm making a veg/lentil soup tonight that includes red wine. I will be drinking red wine. We student RN's were thrilled to read red wine kills viruses. I'm breaking the only drink Friday rule.

You saute whatever veg is in the fridge plus onions and garlic. Add veg broth, wine and lentils & diced tomatoes, thyme, herbes Provence, red pepper flakes. Simmer. Add more wine if you feel like it after drinking red wine. Done. Grandchildren think it does cure you as it's made with love.

I hope it will cure my husband's cold.

Posted by: ChristyBlinkyTheGreat at November 08, 2026 04:51 PM (hzuYO)

52 Posted by: Kathy at November 08, 2026 04:44 PM (MOK4W)

That is a good idea. I usually just put it in cold water, but your technique is better.

Posted by: CharlieBrown'sDildo at November 08, 2026 04:52 PM (k5CNB)

53 Sooooo much cultural appropriation on the food thread, I just CAN'T TAKE IT !!!

In my country the pork butt is sacred, and only accessible to the tribal leaders. Afterwards, we may cook it for dinner under strict guidelines AFTER the tribal leader loses interest or finds one more to his liking.

Posted by: Bongan Singh at November 08, 2026 04:52 PM (dIske)

54 But this method has worked successfully multiple times, on both boneless and bone-in cuts of meat.
Posted by: Kathy at November 08, 2026 04:44 PM (MOK4W)

You've reminded me I need to test my sous vide set up. It hasn't been unpacked since we moved.

Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 04:57 PM (iIyc0)

55 My favorite British cooking channel is Kay's Cooking.

Here, for instance is spaghetti Bolognese, but... different:

https://youtu.be/zNto-3DvDpw?is=ZrnDBVlBexY5iBS5
Posted by: Yudhishthira's Dice at November 08, 2026 04:13 PM (BI5O2)

So someone told her to bake uncooked spaghetti partially covered with ground beef for 20 minutes, THEN add sliced onion and bake it for another 30 minutes. Something tells me she misunderstood the directions.

The crunching of the taster's sample...(shudder)

Posted by: Joe Kidd at November 08, 2026 04:59 PM (08OqX)

56 Stateless, I used to cook down pumpkins I bought after Halloween for stews, and for pies.
The difference is, a nice hubbard or acorn squash generally has better flavor.

Posted by: Kindltot at November 08, 2026 05:03 PM (rbvCR)

57 I canned a second batch of pork stew this week, but it turned out thinner because I didn't have carrots and for some reason I decided to not substitute potatoes. The recipe suggests thickening the stew with flour or cornstarch, but I don't like corn starch and I worry about using flour gravy in a pressure cooker.

Being thin is not an issue, they are in pints, and they will go nicely over cooked rice or boiled potatoes.

Posted by: Kindltot at November 08, 2026 05:05 PM (rbvCR)

58 I made Grandma pizza on the Blackstone. Turned out very good. Need to tweak the dough recipe a little.

Posted by: Mr Aspirin Factory at November 08, 2026 05:05 PM (SN8r1)

59 Watching YD's "spaghetti Bolognese" video.

Holeeee Crap.

That looks like something the "Everyone's So Creative" gal would critique.

An example:

https://youtu.be/2M7B2xqDkZE

Posted by: Additional Blond Agent, STEM Guy at November 08, 2026 05:06 PM (iIyc0)

60 "I cooked it in a roasting pan, which keeps it in its juices and protects it from some of the drying heat. I think that is the difference, because I cooked mine at between 275 and 300 degrees. I also left the fat cap on the top, and only trimmed the thickest fat. "

Our favorite BBQ place in Fort Worth is Cousins, and their brisket, if you order a boatload of it, comes wrapped in foil with a little sticker on top stating "layer of fat is left on for flavor."
I asked the owner for a few of those stickers to wear my ownself, and the brisket was (and I presume, still is) luscious and smoky and fork tender. Fat is good!!!

Posted by: Moki at November 08, 2026 05:08 PM (wLjpr)

61 Should have been a 1WP, our oven, a Jenn Air is giving us a warning it needs help. Its electronics have been whittling down in whats it should be able to do.

Posted by: Skip at November 08, 2026 05:10 PM (Ia/+0)

62 You can certainly use your favorite gin or kino aperitif. I just list these ingredients because I know they'll give your taste buds a heavenly experience.

Give it a whirl.
Posted by: naturalfake at November 08, 2026 04:36 PM (YSUhf)
-----
If you like this and also like bourbon, try a Paper Plane

Equal parts Bourbon, Amaro Nonino, Aperol, and lemon juice.

Posted by: ballistic at November 08, 2026 05:11 PM (oqH4h)

63 bean soup and cornbread

Posted by: what the cat drug in at November 08, 2026 05:11 PM (jrgJz)

64 Peter Luger brand brats are probably the best of the store-bought stuff. Not the greatest brats I ever had, but better than most stuff.

I tried a different brand last week. ‘Chef Martin.’ I was skeptical from the start because the packaging looked soyboy to the max.

I shoulda heeded that warning. The brats were basically tasteless hotdogs. The pack came with 4 links. Cooked two. Threw the other two out.

Life’s too short to waste on lousy food (or lousy booze or cigars).

Posted by: Elric the Blade at November 08, 2026 05:12 PM (reaaR)

65 I am going to experiment by using a tangzhong dough in pizza to see if it will make a more tender dough.

Tangzhong is the method of cooking some of your flour and water into a white gravy, (Or library paste, they both have the same recipe) and then mixing it cool in with your yeast, flour, salt and water to make a softer loaf. I do this for bread, and it keeps the bread from going stale quite as fast.
The tangzhong gets the gluten to gel ahead of time, and I think it holds onto the moisture in the dough better.
I have not had much luck with a NY crust or a Neapolitan crust, and I seem to always taste the baking powder in pizza for some reason. Bleagh.

Posted by: Kindltot at November 08, 2026 05:12 PM (rbvCR)

66 Time to make kimchee this week.

Posted by: RedMindBlueState at November 08, 2026 05:14 PM (9YDB8)

67 I purchased a bag of caramelized onion and cranberry potato chips. I have not been brave enough to try them yet.

Posted by: Ben Had at November 08, 2026 05:19 PM (8Uo7a)

68 I've just moved past the contemplation stage and started chopping all the somewhat elderly fresh vegetables discovered in the bottom of the fridge. I have some cooked white chicken meat also kicking around, some in the freezer and a breast in the fridge, soup it is.
Probably start with chicken ramen with packet made with chicken broth, and add those veggies and whatever I feel like getting rid of. 4 remaining pepperoni slices? Why not.

Posted by: From about That Time at November 08, 2026 05:19 PM (sl73Y)

69 Probably start with chicken ramen with packet made with chicken broth, and add those veggies and whatever I feel like getting rid of. 4 remaining pepperoni slices? Why not.
Posted by: From about That Time at November 08, 2026 05:19 PM (sl73Y)

You are describing what I call "glorp". Ramen noodles augmented by whatever I find in the fridge.

Posted by: Alberta Oil Peon at November 08, 2026 05:24 PM (yky4J)

70 I wonder how Mrs. CBD feels about being called a kitchen gnome.
Posted by: bluebell at November 08, 2026 04:31 PM (uyuYG)
====

Or a POSSLQ

Posted by: San Franpsycho at November 08, 2026 05:28 PM (RIvkX)

71 There's a wild market with Ramen. Too bad most of it revolves around a single portion with 2500mg sodium and about zero anything else.

I'd like to try something else... Raman without the salt.

Posted by: Martini Farmer at November 08, 2026 05:29 PM (RORbl)

72 TURKEY DAY LEFTOVERS -- It's that time of year to locate and test your waffle-making device (and replace it if not working) ... Nothing beats it for reheating leftover stuffing -- yielding crispy outside edges -- after which you can stack it high with leftover turkey, mashed potatoes, and heavy drizzles of gravy!

Posted by: Kathy at November 08, 2026 05:31 PM (MOK4W)

73 I lightly toast crumbled up ramen in butter to top a Chinese chicken salad

Posted by: San Franpsycho at November 08, 2026 05:32 PM (RIvkX)

74 Nothing beats it for reheating leftover stuffing -- yielding crispy outside edges -- after which you can stack it high with leftover turkey, mashed potatoes, and heavy drizzles of gravy!
Posted by: Kathy

Thanks, late Thursday dinner menu made!

Posted by: AZ deplorable moron at November 08, 2026 05:32 PM (NnhvP)

75 71 There's a wild market with Ramen. Too bad most of it revolves around a single portion with 2500mg sodium and about zero anything else.

I'd like to try something else... Raman without the salt.
Posted by: Martini Farmer at November 08, 2026 05:29 PM (RORbl)

Buy the noodles fresh from HMart...they are really good without 2500mg of sodium...and not fried, either...

Posted by: Nova Local at November 08, 2026 05:33 PM (Gb7+b)

76 If you eat some of the imported products and things like biscuits, check the ingredients. A lot of the Italian and German brands have started to cheapen the ingredients. Cheap substitutes like seed oils have made their way into many of the jarred foods and brands like Balksen biscuits. No thanks, there is. I longer a reason to pay that premium. Oddly, the French have held their ground.

Posted by: Marcus T at November 08, 2026 05:35 PM (mPkw6)

77 The new work wifi does not like the Horde...

Posted by: Aetius451AD work phone at November 08, 2026 05:36 PM (lbtIB)

78 Oh, hey, the phone changed IP to an unblocked one. Sweet.

Posted by: Aetius451AD work phone at November 08, 2026 05:36 PM (lbtIB)

79 A new T&T market opened this week and people have lost their minds.

Posted by: San Franpsycho at November 08, 2026 05:37 PM (RIvkX)

80 I'd like to try something else... Raman without the salt.
Posted by: Martini Farmer at November 08, 2026 05:29 PM (RORbl)

I have found packages of plain ramen and soba noodles, with no flavor packets. I cook those, throw in veggies and cubed or shredded meat, and a bit of bottled fry sauce. It turns out good.

Only thing is, the noodles aren't curly, and while it's not that big a deal, I like the curly ones.

Posted by: Dash my lace wigs! at November 08, 2026 05:37 PM (CjHsb)

81 A new T&T market opened this week and people have lost their minds.
Posted by: San Franpsycho at November 08, 2026 05:37 PM (RIvkX)

Tits and Tanquerey?

Posted by: Aetius451AD work phone at November 08, 2026 05:39 PM (lbtIB)

Processing 0.02, elapsed 0.0205 seconds.
15 queries taking 0.006 seconds, 90 records returned.
Page size 63 kb.
Powered by Minx 0.8 beta.