Food Thread: The Basics: What Are they?

bacontweet.jpg
[Hat Tip: Golfman]

Making bacon is certainly high on the list of things to know around the kitchen, not just because bacon is an unalloyed good thing, but also because embedded in its cooking are some general lessons for how to be successful in the kitchen.

But where to start? Rice? Scrambled eggs? Tea? Coffee? There are dozens of simple foods that form the backbone of cooking, but also teach technique. For instance, rice is deceptively simple. Sure...boiling x amount of water and adding y amount of rice and z amount of salt is pretty easy, but it also teaches how long it takes for water to boil (don't laugh...that's important!), and how much salt is appropriate for a given volume of food (and that volume is radically different at start and finish).

And eggs? the joy of a well-lubricated pan, the correct heat, and the importance of texture as an indicator of doneness! Simple...deceptively simple!

Anyway, what foods would you accomplished cooks start with if you were training someone from scratch?

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I was recently in a McDonald's in Massachusetts or Connecticut (I don't remember which, but they are the same...right?) and discovered to my delight that there were two touch-screen ordering kiosks right smack in the middle of the joint! It was the first time I had seen one in a big restaurant. Oh, they have them at airports, but my suspicion is that is driven by the desire to entertain travelers who are desperate for any diversion from the tedium of waiting around for flights.

Unfortunately the sausage biscuit did not meet my expectations. It was a bit rubbery, although it was certainly hot!

******

Some profoundly disturbed reader sent me this recipe for Coconut-Chia Oat Crisps. The subject of the email was "Healthy Oat Crisp," so my first thought was that it had been sent to me by mistake by some deluded Democrat. But no, I seem to have been the intended recipient.
Saw this in a magazine. It is flippin' awesome. Great plain or with some peanut butter on it.
-- S.Lynn

Am I being trolled?

******

Here's a recommendation for a cooking/shopping app from "Tyler." I use an app to create shopping lists, but it's sort of wonky and doesn't share across platforms very well, so I think I'll give this one a try.
Wanted to pass along a tip in the form of an app I use on my phone for maintaining recipes and grocery lists (Note: I'm in no way associated with it so my recommendation is coming strictly as a user). It's called AnyList and has a fantastic recipe import function, meal calendar as well as integration with with devices like an Amazon Echo so you can verbally add items to a shopping list on the fly. We use the app daily and it makes recipe hoarding insanely easy. It's also nice to have all the hit recipes in your pocket...I find myself using it when we travel to see family as well. All around, fantastic app and can't recommend it enough.

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Last week I implored you all to go forth and bake your own bread. Well, that prompted several of you bastards to email me photos of your handiwork. In other words, I got some photos that could have been titled: "Fvck you Dildo, you suck...I'm better!"

This is from commenter "Not That Guy," who claims that this is his fourth attempt at a sourdough boule. Obviously he is a professional baker and is trolling me...with some success.

notthatguybread.jpg

The lovely pattern on the top is impressive, as are the deeper cuts along the sides. He obviously has a sure hand with his "lame," the blade that bakers use to cut the dough to relieve internal pressure and allow the bread to rise. That's one of my many failings...I am too delicate with it and the cuts are too shallow.

Just wait until next week...one of you bastards built a fvcking pizza oven!

******

Do not go into the light? I don't think so!

buffalotracelight.jpg

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Food and cooking tips, triple-cream cheeses, young wild pigs, Venison Steak and Eggs (Swiped from Garrett), thick and fluffy pita and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit.

Posted by: CBD at 04:00 PM




Comments

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1 Gonna cook me some hot-dogs tonight. Hebrew National, should be good.

Posted by: HH at April 07, 2019 04:03 PM (mIJBI)

2 Somewhat in the barrels?

Posted by: Skip at April 07, 2019 04:04 PM (BbGew)

3 Anyway, what foods would you accomplished cooks start with if you were training someone from scratch?


Pan-fried steak.

It's almost impossible to screw up and tastes delish with little effort.

Posted by: naturalfake at April 07, 2019 04:05 PM (9X624)

4 Ummm!


bacon!


Posted by: LeftCoast Dawg at April 07, 2019 04:06 PM (sy5kK)

5 Pork shanks and tater tots.

Posted by: Mr Aspirin Factory at April 07, 2019 04:06 PM (nDe2U)

6 Then I would teach them to shake their Manhattans for maximum deliciousness.



Posted by: naturalfake at April 07, 2019 04:07 PM (9X624)

7 .38 Special

Posted by: Weasel at April 07, 2019 04:08 PM (CkxiW)

8 I'd teach a beginner about eggs, how to cook them without burning.

Posted by: kallisto at April 07, 2019 04:08 PM (tLRcG)

9 Whiskey or wine?

Posted by: Skip at April 07, 2019 04:08 PM (BbGew)

10 martinis would be the first step in training.

Posted by: redc1c4 at April 07, 2019 04:09 PM (rf8q9)

11 Posted by: naturalfake at April 07, 2019 04:07 PM (9X624)

You have a margarita machine...don't you...

Posted by: CharlieBrown'sDildo at April 07, 2019 04:09 PM (wYseH)

12 When I got married at 25, I knew how to make scrambled eggs, bacon, hamburgers and eggplant parm. And cakes from mixes. That was about it.

Posted by: Miley, the Duchess at April 07, 2019 04:10 PM (NMAzL)

13 Posted by: naturalfake at April 07, 2019 04:07 PM (9X624)

You have a margarita machine...don't you...
Posted by: CharlieBrown'sDildo at April 07, 2019 04:09 PM (wYseH)


No way, Jose.

Perhaps I ought to do a margarita primer...


Posted by: naturalfake at April 07, 2019 04:11 PM (9X624)

14 How to make gravy would be my lesson to a novice or young kid. My grandmother showed me and I can make good brown gravy.

Posted by: Skip at April 07, 2019 04:11 PM (BbGew)

15 And pasta. I've heard some crazy methods of cooking it. Like one guy thought using a pasta fork was an affectation.

Posted by: kallisto at April 07, 2019 04:11 PM (tLRcG)

16
Oh Noooos! CBD now has McDcoli!

Posted by: In Vino Veritits at April 07, 2019 04:12 PM (UFLLM)

17 My scrambled eggs are much better now. I used to add milk to them.
That's what I'd demonstrate to some young know-nothing.

Posted by: Miley, the Duchess at April 07, 2019 04:13 PM (NMAzL)

18
Fried baloney sammiches are a nice kid friendly dish.

I might start with that if my student were a youngun.


Posted by: naturalfake at April 07, 2019 04:13 PM (9X624)

19 Grilled cheese in a pan. It's easy and very forgiving - edible even if it's cold or way overdone. It teaches you how to judge the heat of the pan for the task and how to control heat.

Posted by: hogmartin at April 07, 2019 04:13 PM (t+qrx)

20 thick and fluffy pita and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli:
------------


When having Ruth Bader Ginzburg over for an Italian dinner, always substitute the sage and thyme seasonings in the sauce with organic E coli.

Make sure it is organic. Ruthie can tell the difference. She learned the difference from a little-known paragraph in the South African constitution.

Posted by: LeftCoast Dawg at April 07, 2019 04:14 PM (sy5kK)

21
Hard boiled eggs seem to be beyond the pale for many...

Posted by: In Vino Veritits at April 07, 2019 04:14 PM (UFLLM)

22 To test a pro you go with the classic omelette.

To teach someone how not to suck in the kitchen, rice would be good or how to cook a properly seasoned steak or hamburger.

As far as drinks go, the ability to make a good Margarita will be a plus in life.

Posted by: Quint at April 07, 2019 04:15 PM (n13/j)

23 I found the perfect means of cooking rice in a pan on a package of jasmine rice from a Middle Eastern market. Soak the quantity of rice (half a cup, a cup) for at least half an hour in cold water. Then drain off the soaking water ... and add an the exact same measure of boiling water (half a cup, a cup, und so weiter) and then put on low heat until done. Rice comes out perfectly - and is great for making fried rice with the cold leftovers the next day.

For supper tonight - roast beef sandwiches au jus.

Posted by: Sgt. Mom at April 07, 2019 04:16 PM (xnmPy)

24 Chicken Kiev.

Posted by: doug at April 07, 2019 04:16 PM (XH1fU)

25 Was thinking about this the other day.

Eggs, ARE simple. And very often, screwed up. Scrambled especially. They are "easy" to make, but it can be tricky to get a good result. Omelets! The easiest to cook are usually bungled. It's true. That's why people cook at home in the first place.

Even Toast can get messed up. Mashed potatos (dehydrated) are a study in juuuust the right amount of liquid.

Bacon can get burned if too hot, too greasy if not hot enough.

But yeah, Eggs - with all their varied forms, each style have to be done carefully.

Posted by: Common Tater at April 07, 2019 04:17 PM (FJqd3)

26 I can cook.

Never have gotten the handle on bread though.

No way.

And yeah, despite his nic, "He's that guy."

Posted by: golfman at April 07, 2019 04:17 PM (OE84+)

27 First thing I learned to "cook" was Minute Rice.

Quit scoffing. There were no microwave ovens back then. Minute Rice and instant mashed potatoes were a go to for ravenous kids. Slice of American cheese mixed in - Nirvana.

My son just taught his 8 year old how to make scrambled eggs, but I don't think it is something he can/should do unsupervised as yet.

Posted by: cfo mom at April 07, 2019 04:17 PM (RfzVr)

28 I heard those kiosk POS devices are covered with e.coli.

Posted by: San Franpsycho at April 07, 2019 04:18 PM (EZebt)

29 >>>Whiskey or wine?

Posted by: Skip at April 07, 2019 04:08 PM (BbGew)
-------------------------------------------------------------------


Embrace the power of and.

Posted by: Braenyard at April 07, 2019 04:18 PM (ePWRo)

30 >>> That's one of my many failings...I am too delicate with it and the cuts are too shallow.
~~~~

CBD, are you using one one of those disposable lames with the slide-on plastic sheath? Because those are crap and pretty much just score the "skin."

Get one of those French wooden sticks that holds a double edge razor at the end. <<The best.

Posted by: IrishEi at April 07, 2019 04:20 PM (NtglE)

31 >> the joy of a well-lubricated pan


You don't come here for the flute solos, do you?

Posted by: Pan at April 07, 2019 04:20 PM (ykkL0)

32 Husband said scrambled eggs and pasta.

I think if I was advising a young person starting out, I'd give them several recipes to make with cooked chicken because roasted chickens in the store are good, cheap, and widely available.

I'd rather roast my own, but if I were a beginner, I wouldn't bother.

Posted by: Art Rondolet of Malmsey at April 07, 2019 04:22 PM (S+f+m)

33 Weigh everything.

Take notes.

Adjust accordingly.

Posted by: garrett at April 07, 2019 04:22 PM (ykkL0)

34 1. some time ago i mentioned an upcoming sale of a bottle of 80 year old macallan whiskey in edinburgh
... it sold for round about $750,000. (macallan claims one of the secrets to their success is they use the smallest copper pots in the business of distilling, before aging in oak barrels.

2. beatrice straight, who portrays the parapsychologist dr. tech (not the dwarf), gives a really brilliant and subtle performance in poltergeist, displaying a great range from officious to fear to tenderness. deserves some kudos.

Posted by: musical jolly chimp at April 07, 2019 04:22 PM (Pg+x7)

35 Doubt that storage barn has wine one side and whiskey on the other.
No telling which it is from the picture,both use the same barrels.

Posted by: Skip at April 07, 2019 04:22 PM (BbGew)

36 We do our bacon in the oven on one of those big red copper crisper trays. 400 degrees for 20 minutes turn and cook another 10-12 minutes for perfection.


Line the pan with aluminum foil and no mess to clean up.


Perfect crispy bacon every single time. And the stove stays clean.

Posted by: The Great White Scotsman at April 07, 2019 04:22 PM (JUOKG)

37 I wouldn't touch one of those things with a 10 foot finger. I also object to self-checkout lanes for the same reason, and also under the "If I wanted to work here I'd have applied for a job" theory.

Posted by: Weasel at April 07, 2019 04:23 PM (CkxiW)

38 dr. lesh, not tech. damn splchk.

Posted by: musical jolly chimp at April 07, 2019 04:23 PM (Pg+x7)

39 And pasta. I've heard some crazy methods of cooking it. Like one guy thought using a pasta fork was an affectation.

Posted by: kallisto at April 07, 2019 04:11 PM (tLRcG)

I cook pasta at least a couple times a week. And Italian is my favorite food. Just giving credentials here before I make this point. I still am still not 100 percent sure whether adding some olive oil to the pot accomplishes something or not. I thought it was pretty much understood that that was an old wives tale since the key to getting pasta not to stick together is using enough water so that it does not become too starchy/sticky. But I saw Gordon Ramsay not long ago say you need to add the oil to the pot.

Long story short, or long, cooking pasta is definitely a skill but also an art with personal touches. I would say most bad cooks get of course the timing wrong, they don't use enough water, and they don't salt the water properly.

Posted by: Quint at April 07, 2019 04:23 PM (n13/j)

40 Oh, and buy an Oven Thermometer.

Posted by: garrett at April 07, 2019 04:24 PM (ykkL0)

41 Pan fried hamburger patty, peas from a can and a baked potato.

Any idiot, even Hot Fudge Sundae can do it!

Posted by: Hairyback Guy at April 07, 2019 04:24 PM (Z+IKu)

42 I heard those kiosk POS devices are covered with e.coli.

Among other things.

Not at all surprising. I work in a government building. A substantial number of the people there have advanced degrees. Those who don't generally are not low-IQ. And yet a lot of folks there leave the men's can without washing their hands.

As near as I can tell, a not insignificant amount of the populace has hygiene habits roughly equivalent to those of my dogs.

Posted by: bear with asymmetrical balls at April 07, 2019 04:24 PM (H5knJ)

43 Yesterday for dinner I made bacon wrapped chicken tenders. Wrap one whole strip of bacon around the tender and bake them on 400 for about 30 - 40 minutes. Yum. Made blue cheese dip and ranch dip to go with.

Next time though I will cut up boneless breasts instead - more consistent size, and will use regular bacon instead of thick sliced - it was a little hard to wrap them. Try it, you'll like it.

Posted by: cfo mom at April 07, 2019 04:24 PM (RfzVr)

44 21. I learned how to make hard boiled eggs from About.com

Posted by: kallisto at April 07, 2019 04:24 PM (tLRcG)

45 Get one of those French wooden sticks that holds a double edge razor at the end.

Posted by: IrishEi at April 07, 2019 04:20 PM (NtglE)

Thank you!

Posted by: CharlieBrown'sDildo at April 07, 2019 04:25 PM (wYseH)

46 I rarely cook. It's usually just me and cooking for only myself just isn't worth it.

Posted by: Insomniac at April 07, 2019 04:25 PM (j72Tr)

47 10>
Word.

Posted by: Martini Farmer at April 07, 2019 04:25 PM (3H9h1)

48 Plenty of folk in Vermont who need instructions to toast a pop tart.

Posted by: Regular joe at April 07, 2019 04:26 PM (6/uwW)

49 Honestly, with all of my experience in cooking, I would be completely making it up as I went if you asked me to make you a Hard Boiled Egg.

Posted by: garrett at April 07, 2019 04:27 PM (ykkL0)

50 Any recipe that calls for "nut butter" is suspicious...

Posted by: model_1066 at April 07, 2019 04:27 PM (h35bM)

51 As far as learning to cook goes... I've been learning for about a year, I've had a ton of success, and now I'm cooking well, and even made up a recipe everyone likes. I learned with an easy trick.

If you want to learn basic techniques for cooking different things, do Home Chef for a couple months. It's a big waste of money as far as shopping goes. But it's awesome for learning, because you get everything you need for a given meal, nothing more, and instructions so detailed a child could follow them. Pictures and everything.

Posted by: Yudhishthira's Dice at April 07, 2019 04:28 PM (bFWHV)

52 My mother was a terrible cook, but she considered learning the correct method for cooking rice to be absolutely necessary, so I got a lot of lessons on that. The one thing she made that was delicious every time were black beans, but she never taught me that. I love beans, and they are easy to mess up, so I would teach someone how to make them, if I were consistently good at it myself.

Eggs are a great bang-for-buck cooking technique school. They're quick and you can easily make the right way and the wrong way for comparison.

By the way, I always oven-bake my bacon. 385º for however long until they look right (every person in my family has a different idea of what that is.) With the correct use of aluminum foil, there's no clean up.

Posted by: Barbara B. Moeller at April 07, 2019 04:29 PM (akmeh)

53 I can cook.

Never have gotten the handle on bread though.

No way.

And yeah, despite his nic, "He's that guy."
Posted by: golfman


Afternoon all.

I can grill meats and cook most basic foods.
And I CAN make biscuits.

Posted by: rickb223 at April 07, 2019 04:29 PM (LDbTO)

54 I would be completely making it up as I went if you asked me to make you a Hard Boiled Egg. 

Posted by: garrett at April 07, 2019

I routinely screw up hard-boiled eggs.


Posted by: CharlieBrown'sDildo at April 07, 2019 04:29 PM (wYseH)

55 Got Gille Melle's Patterns in Jazz going and I am gonna make a Venison Burger for Lunch.

Posted by: garrett at April 07, 2019 04:29 PM (ykkL0)

56 Spaghetti is an easy meal to learn. The ability to make it your own is endless.

Posted by: Martini Farmer at April 07, 2019 04:29 PM (3H9h1)

57 I had Joe's Special many years ago at a local, well known restaurant whose name is an odd number of Coins. It was fantastic.

Ground beef, spinach, onions, garlic, eggs, olive oil. Grade some fresh Parmesan just before you serve it. Cracked pepper is optional, but recommended.

How difficult could this be to make at home?


Probably took me 20 times to get it right. The heat of the pan, the timing of when to add ingredients, even the size of the chopped onion. Often, I overcooked an ingredient and it degraded the entire dish.

Learning how to make this dish taught me a lot about cooking basics of heat and timing.


You know, I just realized what is for dinner tonight.

Posted by: LeftCoast Dawg at April 07, 2019 04:30 PM (sy5kK)

58 I'd rather roast my own, but if I were a beginner, I wouldn't bother.
Posted by: Art Rondolet of Malmsey at April 07, 2019 04:22 PM (S+f+m)

Roasting a chicken is super easy, and turns out better than the rotisserie stuff that gets soggy at the bottom and dried out at the top if left too long.

Posted by: model_1066 at April 07, 2019 04:30 PM (h35bM)

59 Time to microwave some hotdogs.

Posted by: Weasel at April 07, 2019 04:32 PM (CkxiW)

60 This chick living with me managed to completely screw up Tuna Helper. I know, right!? I congratulated her on the most catastrophic attempt at Tuna Helper in the history of ever.

Posted by: model_1066 at April 07, 2019 04:33 PM (h35bM)

61 learning how to make a serviceable vegetable stock base/meat broth. Basic saute base with eye towards a Italian tomato sauce base.

Baking. Start with baking powder biscuits and choco chip cookies from scratch. Dutch oven for whole chicken or beef/pork roasts with veggies.




Posted by: 13times at April 07, 2019 04:33 PM (K3B2k)

62 Insom!

get your ass out here again and I'll cook for you again.....

so much more to cook.....

we're having a lemon/rosemary spatchcocked chicken (already marinating) and asper-grass for dinner tonight.

I love cooking....

Posted by: nurse ratched at April 07, 2019 04:34 PM (PkVlr)

63 Time to microwave some hotdogs.
Posted by: Weasel at April 07, 2019 04:32 PM (CkxiW)


30-45 seconds.

Posted by: hogmartin at April 07, 2019 04:34 PM (t+qrx)

64 LCD,

13 Coins! Used to be open 24 hours.

I remember that dish.

Posted by: nurse ratched at April 07, 2019 04:35 PM (PkVlr)

65 I make the best scrambled eggs ever...light and fluffy, butter provides salt, just add pepper or (my fave) Tony Chachere's Creole seasoning.

Posted by: model_1066 at April 07, 2019 04:36 PM (h35bM)

66 >>I make the best scrambled eggs ever...light and fluffy, butter provides salt


Not enough, though.

Posted by: garrett at April 07, 2019 04:36 PM (ykkL0)

67 Agree with that Martini Farmer. Spaghetti is open to so many possibilities. Sausage? Ground Beef? Veggie? Onions, Peppers, Mushrooms? Maybe some zucchini. Maybe some cheese right in the sauce. Do you like garlic? How much?

Spaghetti sauce is like an "open your fridge and see what you got" sort of recipe.

Posted by: cfo mom at April 07, 2019 04:36 PM (RfzVr)

68 CBD, just think of all the inspiration your thread inspires.

Though the teacher may be exceeded in some regards, he should take comfort in knowing it was he who started his protégées down the path of culinary delight.

Posted by: Blake - used vacation salesman at April 07, 2019 04:37 PM (WEBkv)

69 The best way to aproach scrambled eggs is to think of them as more custard than egg.

I can stand seared scrambled eggs.

Posted by: garrett at April 07, 2019 04:38 PM (ykkL0)

70 I make the best scrambled eggs ever...light and fluffy, butter provides salt, just add pepper or (my fave) Tony Chachere's Creole seasoning.
Posted by: model_1066 at A


you should try adding a teaspoon or two of half and half per egg.

Posted by: yankeefifth at April 07, 2019 04:38 PM (MTjB1)

71 Totally agree about the superior quality of home roasted chicken, but beginners seem to be intimidated by anything that involves the oven. And until you get experienced at it, you probably need an instant read thermometer to get it right.

Posted by: Art Rondolet of Malmsey at April 07, 2019 04:38 PM (S+f+m)

72 Microwaved hot dogs was the first thing I ever made. I was four or five, and not clear on how microwaves actually worked. But I knew my cartoons would be over in twenty minutes, so that seemed reasonable. I was sorely disappointed in the result.

Posted by: Yudhishthira's Dice at April 07, 2019 04:39 PM (bFWHV)

73 52v "eggs are a great bang-for-buck cooking technique school..."

they say the pleats in a french chef's hat, the toque blanche, represent the 100 ways to cook an egg.

Posted by: musical jolly chimp at April 07, 2019 04:39 PM (Pg+x7)

74 never EVER used store bought stock!

use your instapot. super easy. you can control the sodium and no chemicals. I always have beef, chicken and veggie stock in the freezer. most store bought stock is comprised of chemicals and salt. not good if you have any blood pressure or swelling issues.

you can even freeze stock in an ice cube tray, and then save the cubes in a ziplock baggie if you just need a little.

Posted by: nurse ratched at April 07, 2019 04:39 PM (PkVlr)

75 Che Blake has a prime rib on the pellet grill. 225 for roughly 3 hours. Just a basic rub on the roast.

Looks great so far.

Posted by: Blake - used vacation salesman at April 07, 2019 04:39 PM (WEBkv)

76 8 dr. lesh, not tech. damn splchk.
Posted by: musical jolly chimp at April 07, 2019 04:23 PM (Pg+x7)


I wonder how the auto-cucumber got "tech" from "lesh".

It's not even close. Only the second and fourth letter are the same.


This is another one of those Google plots to make us their conditioned servants, right?

And hey, while we are at it, who stole the strawberries?

Posted by: LeftCoast Dawg at April 07, 2019 04:40 PM (sy5kK)

77 39. IMO salt is essential, olive oil is not. The water has to be a rolling boil and there has to be enough of it so the pasta can move around.

Posted by: kallisto at April 07, 2019 04:40 PM (tLRcG)

78 As for cooking for tyros, I'd start with something simple, like oatmeal or cream of wheat. But not the instant. By the stuff that takes a bit of effort to cook.

Either one is a good way to start.

Posted by: Blake - used vacation salesman at April 07, 2019 04:41 PM (WEBkv)

79 >62 Insom!

get your ass out here again and I'll cook for you again.....

so much more to cook.....

we're having a lemon/rosemary spatchcocked chicken (already marinating) and asper-grass for dinner tonight.

I love cooking....
Posted by: nurse ratched at April 0



You da man Insom.

Posted by: Muad'dib at April 07, 2019 04:41 PM (ydNpi)

80 77
39. IMO salt is essential, olive oil is not. The water has to be a
rolling boil and there has to be enough of it so the pasta can move
around.

Posted by: kallisto


Perhaps the OO is there as a backup for those of us who routinely skimp on the water, because we hate wasting money to heat more of the stuff than is really needed.

Posted by: pep at April 07, 2019 04:42 PM (T6t7i)

81 I make the best scrambled eggs ever...light and fluffy, butter provides salt, just add pepper or (my fave) Tony Chachere's Creole seasoning.
Posted by: model_1066 at A


you should try adding a teaspoon or two of half and half per egg.
Posted by: yankeefifth



Light and fluffy eggs? Add heavy whipping cream of half & half.

Posted by: rickb223 at April 07, 2019 04:42 PM (LDbTO)

82 76 "... tech from lesh..."

my ham-handed typing probablyly had something to do with it [sheepishly].

Posted by: musical jolly chimp at April 07, 2019 04:43 PM (Pg+x7)

83 never EVER used store bought stock!
Posted by: nurse ratched at April 07, 2019 04:39 PM (PkVlr)
~~~~~

It's nice to have homemade, but if you don't, Better Than Bouillon is really great.

Posted by: IrishEi at April 07, 2019 04:43 PM (NtglE)

84 Oh my poor husband. He just spilled a whole glass of coke everywhere. This happens at least twice a week now. His right hand has just never quite recovered from that stroke . poor baby.

Posted by: Jewells45 at April 07, 2019 04:45 PM (dUJdY)

85 Ooooh! Nurse, that's what I do too. Little cubes of goodness that I only have to get out as many as I need instead. I can stock also, but so often I don't need an entire jar.

I save all my veggie scraps in a gallon Ziploc in the freezer till I have enough to make a batch.

Posted by: cfo mom at April 07, 2019 04:45 PM (RfzVr)

86 When Michael and I got married, I bought a copy of the 60 minute gourmet and made just about every recipe in the damned thing. That's how I learned to cook. Poor Michael...it took him years to stop mentioning an unfortunate recipe for a fish chartreuse.

He made the best hollandaise.

Posted by: shep at April 07, 2019 04:45 PM (11H2y)

87 Those McDonald's touch screens ?

Slathered in Mestizo E.coli.

Posted by: Burnt Toast at April 07, 2019 04:46 PM (1g7ch)

88 77 39. IMO salt is essential, olive oil is not. The water has to be a rolling boil and there has to be enough of it so the pasta can move around.
Posted by: kallisto at April 07, 2019 04:40 PM (tLRcG)
------------------

If you want to try something interesting when cooking pasta, rice some garlic into the water. I do it when I make Mac N Cheese and I manage to get just a hint of garlic flavor.

Posted by: Blake - used vacation salesman at April 07, 2019 04:46 PM (WEBkv)

89 64 LCD,

13 Coins! Used to be open 24 hours.

I remember that dish.
Posted by: nurse ratched at April 07, 2019 04:35 PM (PkVlr)


It still is 24 hours, and they moved their original downtown location (another building torn down for hi-rise apartments) to King Street, a block north of CenturyLink (Seahawks). It adds to the airport location and the downtown Bellevue location.

They still have those tall-backed booth seats where you can nearly hide with your companion so nobody else can see you. And best of all, Joe's Special is still on the menu!

Posted by: LeftCoast Dawg at April 07, 2019 04:46 PM (sy5kK)

90 How I hard boil eggs. Put eggs in a saucepan and cover with water to 1 inch above eggs. Bring to a boil. Boil for 2-3 minutes (you'll figure out what you like) and then turn off the heat. Leave the eggs in the hot water for 10 minutes. Drain and rinse with cold water or plunge into ice water to stop the cooking.

YMMV, but it works perfectly for me every time.

Posted by: Art Rondolet of Malmsey at April 07, 2019 04:46 PM (S+f+m)

91 80 yes also it's a pain sometimes to wait for the water to boil! I've used olive oil just because I like it.

Posted by: kallisto at April 07, 2019 04:48 PM (tLRcG)

92 74 never EVER used store bought stock!

use your instapot. super easy. you can control the sodium and no chemicals. I always have beef, chicken and veggie stock in the freezer. most store bought stock is comprised of chemicals and salt. not good if you have any blood pressure or swelling issues.

you can even freeze stock in an ice cube tray, and then save the cubes in a ziplock baggie if you just need a little.
Posted by: nurse ratched at April 07, 2019 04:39 PM (PkVlr)

----------------

Cool idea. Thanks!

Posted by: Blake - used vacation salesman at April 07, 2019 04:48 PM (WEBkv)

93 Sanitation
Mise en place
Knife skills
Veggie cookery
one egg dish
one potato dish
one braised dish
one sauted dish
one grilled dish
one rice dish
one fish dish
5 different garnishes
plating up
clean up
one cocktail

Posted by: Shorty at April 07, 2019 04:48 PM (NLEnr)

94 Get one of those French wooden sticks that holds a double edge razor at the end.

Posted by:IrishEiat April 07, 2019 04:20 PM (NtglE)

Thank you!

Posted by: CharlieBrown'sDildo
--------
I'm cheap... I just grab each end the the blade, the dull ends, give it a little squeeze and thread a skewer through the holes in the middle....voila! Instant lame.

Posted by: lin-duh in keto at April 07, 2019 04:50 PM (UUBmN)

95 FYI - For sourdough you allow the rounds to rise for a while and established an outer skin. Then use a box cutter/razor blade to cut whatever pattern you want in it. Depth matters less than you think, so long as you break through the thin outer skin.

I used to do a diagonal criss-cross pattern in my uncle's bakery when I was about 7-15.

Posted by: The Pi Man at April 07, 2019 04:51 PM (hdIfy)

96 x amount of water and x/2 amount of rice.

Posted by: JAS at April 07, 2019 04:51 PM (KOCKb)

97 I stopped at my local distillery to buy some gin and buy a shot of their whiskey.
The whiskey is very smooth but can't be too high proof because it doesn't burn on the way down.

Posted by: Northernlurker at April 07, 2019 04:51 PM (rQXpj)

98 63 Time to microwave some hotdogs.
Posted by: Weasel at April 07, 2019 04:32 PM (CkxiW)

30-45 seconds.
Posted by: hogmartin at April 07, 2019 04:34 PM (t+qrx)
-------
Hey. I like mine rare. 2 dogs, 50 seconds

Posted by: Weasel at April 07, 2019 04:51 PM (MAbRE)

99 89 64 LCD,

13 Coins! Used to be open 24 hours.

I remember that dish.
Posted by: nurse ratched at April 07, 2019 04:35 PM (PkVlr)


It still is 24 hours, and they moved their original downtown location (another building torn down for hi-rise apartments) to King Street, a block north of CenturyLink (Seahawks). It adds to the airport location and the downtown Bellevue location.

They still have those tall-backed booth seats where you can nearly hide with your companion so nobody else can see you. And best of all, Joe's Special is still on the menu!
Posted by: LeftCoast Dawg at April 07, 2019 04:46 PM (sy5kK)
-------
I used to travel out to Rainier a couple of times a year and LOVE 13 Coins! I've only been to the SeaTac location.

Posted by: Weasel at April 07, 2019 04:53 PM (MAbRE)

100 Hey = Heh!

Posted by: Weasel at April 07, 2019 04:54 PM (MAbRE)

101 i'd give lessons on meatballs from scratch, where they taste like pillows, and bolognese sauce. enchiladas too.

Posted by: trapper's girl at April 07, 2019 04:55 PM (odm3g)

102 Weasel,

Do you ever head out to seattle anymore?

If you're here, PLEASE let some of us take you to dinner!

Posted by: nurse ratched at April 07, 2019 04:55 PM (PkVlr)

103 I have made hotdogs at work a few times and thought about doing it again. I have a work light of the now older variety that has like a 3,000 watt bulb and a cage over because the thing gets hot enough to burnyou if youh touch it. I took aluminum foil wrap partially around open towards the light, rotate if you dare a few times and it will come out like those you get at a baseball game.

Posted by: Skip at April 07, 2019 04:56 PM (BbGew)

104 Hey. I like mine rare. 2 dogs, 50 seconds

OH Weasel.. that shall we do with you? Hot dogs are meant for the grill slightly blackened.

Posted by: Jewells45 at April 07, 2019 04:56 PM (dUJdY)

105 >>How I hard boil eggs. Put eggs in a saucepan and cover with water to 1 inch above eggs. Bring to a boil. Boil for 2-3 minutes (you'll figure out what you like) and then turn off the heat. Leave the eggs in the hot water for 10 minutes. Drain and rinse with cold water or plunge into ice water to stop the cooking.

YMMV, but it works perfectly for me every time.
Posted by: Art Rondolet

I do almost the same, but I take them off heat as soon as water starts to boil, keep covered and set timer for 15 minutes, then plunge into cold water. Also perfect every time.

Posted by: My life is insanity at April 07, 2019 04:57 PM (ukYbF)

106 Better yet,

I'll cook for all yall!

Posted by: nurse ratched at April 07, 2019 04:57 PM (PkVlr)

107 OH Weasel.. that shall we do with you? Hot dogs are meant for the grill slightly blackened.
Posted by: Jewells45 at April 07, 2019 04:56 PM (dUJdY)

--------------

*fistbump*

Word.

Posted by: Blake - used vacation salesman at April 07, 2019 04:57 PM (WEBkv)

108 102 Weasel,

Do you ever head out to seattle anymore?

If you're here, PLEASE let some of us take you to dinner!
Posted by: nurse ratched at April 07, 2019 04:55 PM (PkVlr)
------
Not to Rainier anymore, but once in a while to Lake Roosevelt but fly into Spokane for that. That's very nice of you and if I'm ever in town I'll be sure to let you know.

Posted by: Weasel at April 07, 2019 04:58 PM (MAbRE)

109 Willowed, but only tangentially off topic:

Forgive me, please, but as a survivor of the various then-common
childhood diseases of the 1940s and '50s, I truly cannot understand the
germophobia that seems common today. I played in and ate dirt (ever had a
mud pie?)

I trust in my immune system. Wiping down shopping cart
handles, washing after handling money, not touching door handles ...
um, your choice, of course, but as I said, I trust my immune system, and
want to keep it strong, so I do none of those. And I'm older than Vic.


Posted by: empire1 at April 07, 2019 04:58 PM (/Dxtf)

110 weasel,
did you get my email last night?

Posted by: lin-duh in keto at April 07, 2019 04:58 PM (UUBmN)

111 Posted by: The Pi Man at April 07, 2019 04:51 PM (hdIfy)

I like the texture that deep cuts yield. Nice and bumpy and crackly...

Posted by: CharlieBrown'sDildo at April 07, 2019 04:58 PM (wYseH)

112 governors do not have authority to order U.S. flag to half staff do they?

Posted by: yankeefifth at April 07, 2019 04:58 PM (MTjB1)

113 104 Hey. I like mine rare. 2 dogs, 50 seconds

OH Weasel.. that shall we do with you? Hot dogs are meant for the grill slightly blackened.
Posted by: Jewells45 at April 07, 2019 04:56 PM (dUJdY)
-----
I know - I bought a small Weber propane grill for the farm but haven't unboxed it yet.

Posted by: Weasel at April 07, 2019 04:59 PM (MAbRE)

114 Hot Dogs go on the Griddle.

Sliced lengthwise and cooked w/ butter.

Like they do'em at Walters.

Posted by: garrett at April 07, 2019 04:59 PM (ykkL0)

115
110 weasel,
did you get my email last night?
Posted by: lin-duh in keto at April 07, 2019 04:58 PM (UUBmN)
-----
No! Am I in trouble?

Posted by: Weasel at April 07, 2019 05:00 PM (MAbRE)

116 112 I believe they do

Posted by: Skip at April 07, 2019 05:01 PM (BbGew)

117 Cooking revolves around 'bases'. Biscuit, pancake and waffle base recipes are similar. If you can saute and boil vegetables you've got the base knoweledge for a wide variety of sauce types.

People hate the prep. Thats why I like dutch ovens. Scrub vegetables. No peeling. Halve veggies and potatoes. Dump product and meat in DO. Shove into oven. Make cocktail.

$$$$ profit.









Posted by: 13times at April 07, 2019 05:02 PM (K3B2k)

118 Anyway, what foods would you accomplished cooks start with if you were training someone from scratch?


I encouraged my two boys to watch me cook growing up and to pay attention. They are out in the world now and each does one of my recipes.

No. 1 Son does the pasta with the hot sausage sauce and No. 2 Son does the stir fry.

Posted by: Bandersnatch at April 07, 2019 05:03 PM (fuK7c)

119 Our friends from the Caribbean island of St. Kitt call hotdogs "hotdog sausages".

Posted by: Weasel at April 07, 2019 05:03 PM (MAbRE)

120 I routinely screw up hard-boiled eggs.


If you cook them more than 2 minutes and they actually get hard you have screwed them up.

Posted by: Bandersnatch at April 07, 2019 05:05 PM (fuK7c)

121 I've been making a lot of smoothies of late, mostly fruit based. But discovered that adding a few tablespoons of Chocolate Malt Ovaltine really adds a nicely different dimension to them. Subtle hint of maltiness.

Posted by: Pete Seria at April 07, 2019 05:05 PM (7ZQe3)

122 Learning to saute onions is important. I was taught that, if you were fixing dinner for a guest, and needed to stall for time, first saute some onions and let that smell waft around while you get something else cooked to accompanying them.

Posted by: m at April 07, 2019 05:06 PM (Scps5)

123 I'm cooking rice in some leftover juice from Moroccan chicken I made some days ago.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:06 PM (kQs4Y)

124 No! Am I in trouble?
Posted by: Weasel at April 07, 2019 05:00 PM (MAbRE)

----------------

When are you not?

Posted by: Blake - used vacation salesman at April 07, 2019 05:06 PM (WEBkv)

125 New cooks are learning how to use and care for the tools in the kitchen as much as learning about the food. And experience doesn't mean there aren't always things to learn. That's what makes cooking and this weekly thread so much fun!

And I pour 2 cups of my stock into quart freezer bags, freeze them flat in a box top, then store standing in a bin. You can unseal the bag & break off what you need.

Posted by: OldDominionMom at April 07, 2019 05:06 PM (t0Z53)

126 Make bacon in the oven.

Put bacon strips on a baking sheet. Line the baking sheet with foil for easy clean up.

Put the baking sheet into a cold oven. Set oven to 400. Set timer for 20 minutes.

Posted by: Brewdog at April 07, 2019 05:06 PM (/dUaV)

127 Weasel,
no, just wanted your opinion on a gun thing...

Posted by: lin-duh in keto at April 07, 2019 05:07 PM (UUBmN)

128 Something tasty, simple, and easy so they don't get discouraged. Kraft Mac-n-Cheese.

Posted by: davidt at April 07, 2019 05:07 PM (b0VXl)

129 Once in a while, we make a batch of rice and top it with Pace Hot picante sauce before cooking. Flavor will really cook into the rice.

Note: Careful with the Hot Pace picante sauce, because that stuff is actually hot.

Posted by: Blake - used vacation salesman at April 07, 2019 05:08 PM (WEBkv)

130 125 And I pour 2 cups of my stock into quart freezer bags, freeze them flat in a box top, then store standing in a bin. You can unseal the bag & break off what you need.
Posted by: OldDominionMom at April 07, 2019 05:06 PM (t0Z53)

That's a really good tip. I've only frozen them into large squares, and after they're frozen, have to kind of scrape and hack at them to get smaller amounts off!

Posted by: m at April 07, 2019 05:08 PM (Scps5)

131 How to cook bacon; My ritual.

Take 5 slices, cut them in half crosswise.

Put 1/2 the slices back in the refrigerator.

Now, cut the remaining slices in half lengthwise.

This will give you 10 half-slices of half-slices.

Arrange the slices in a lattice pattern in a cold stainless skillet.

You should end up with a square equal to the size of a slice of standard size bread.

Put the skillet on a burner with the heat setting on low. (on my electric stove it's notch #2)

It'll take about 2 hours to fully cook the bacon and render out almost all the fat.

Now, you fry your egg, toast and butter your English Muffin, and you have your morning's breakfast sandwich.

Advantages: Shrinkage is almost zero, it doesn't curl up, it doesn't splatter grease all over the stove.

Disadvantage: The time it takes.

I'm at an advanced age, retired and I have nothing but time. In fact, I can pass 2 hours on the internet and still not get my reading (and commenting) done.

Upside: The aroma of cooking bacon lasts for hours and permeates the whole apartment building where I live.
I bring happiness and joy to all those who live around me.

Posted by: franksalterego at April 07, 2019 05:09 PM (3cq8T)

132 Note: Careful with the Hot Pace picante sauce, because that stuff is actually hot.
Posted by: Blake - used vacation salesman
------
Are you some kind of yankee???

Posted by: lin-duh in keto at April 07, 2019 05:09 PM (UUBmN)

133 I've got a garlic chicken parmesan stew recipe going in the crockpot. I've never made it before but it smells yummy. Cut up chicken, celery, onion, carrots, new potatoes and garlic in vegatable broth. A few spices.. thyme parsley and salt and pepper. Just add heavy cream and parmesan at the end.

Posted by: Jewells45 at April 07, 2019 05:10 PM (dUJdY)

134 109 Willowed, but only tangentially off topic:

Forgive me, please, but as a survivor of the various then-common
childhood diseases of the 1940s and '50s, I truly cannot understand the
germophobia that seems common today. I played in and ate dirt (ever had a
mud pie?)


Little LCD got a black lab for his 5th birthday. While we had a back yard for Shadow, he also liked to run loose at a giant dog park in Redmond that allows such stuff. Shadow intermixed with dozens of dogs, rolling around in the dirt, swimming, everything an active dog would do. Then getting back to the car, he licked little LCD in the face all the time. Little LCD would hug him back.


Little LCD got a bad ear infection as a 4 year old, but once the dog showed up, he was never, ever sick, except an occasional sniffle.

Posted by: LeftCoast Dawg at April 07, 2019 05:10 PM (sy5kK)

135 FWIW I cook all my bacon in the smoker. I think it's awesome.

Posted by: Northernlurker at April 07, 2019 05:10 PM (JgA4k)

136 So, I'm still working on this tax return. I got some software. It is windows only. I have a Mac..duh!

Posted by: lin-duh in keto at April 07, 2019 05:11 PM (UUBmN)

137 Hot Dogs go on the Griddle.

Sliced lengthwise and cooked w/ butter.

Posted by: garrett at April 07, 2019 04:59 PM

I'll be eating at garrett's. He knows his dogs.

Posted by: Rusty Nail at April 07, 2019 05:11 PM (KCruE)

138 Are you some kind of yankee???
Posted by: lin-duh in keto at April 07, 2019 05:09 PM (UUBmN)
---------------

No, just your ordinary heathen.

Posted by: Blake - used vacation salesman at April 07, 2019 05:12 PM (WEBkv)

139 Hard boiled eggs are easy. Put them in water. Put in some (1 tsp) vinegar. Bring the water to a boil. Turn off the heat. Let sit (on the burner) for 10 minutes. drain hot water. Use cold water to cool them down.

Posted by: JAS at April 07, 2019 05:12 PM (KOCKb)

140 Jewells, that sounds delicious.

Posted by: OldDominionMom at April 07, 2019 05:13 PM (t0Z53)

141 137 Hot Dogs go on the Griddle.

Sliced lengthwise and cooked w/ butter.

Posted by: garrett at April 07, 2019 04:59 PM

I'll be eating at garrett's. He knows his dogs.

Posted by: Rusty Nail at April 07, 2019 05:11 PM (KCruE)

Cut into disks and cook them on a griddle with butter if you need hotdog pieces to mix into other dishes.

Posted by: m at April 07, 2019 05:13 PM (Scps5)

142 135 FWIW I cook all my bacon in the smoker. I think it's awesome.
Posted by: Northernlurker at April 07, 2019 05:10 PM (JgA4k)
----------------------

Oh yeah, bacon on the pellet grill is a quite the treat for the taste buds.

Posted by: Blake - used vacation salesman at April 07, 2019 05:13 PM (WEBkv)

143 Just don't ask for Ketchup on it, Nail!

...or, for a hardboiled egg.

Posted by: garrett at April 07, 2019 05:13 PM (ykkL0)

144 A friend of mine grew up on a pig farm. Never sick a day in his life (while he lived with the pigs).

Posted by: JAS at April 07, 2019 05:14 PM (KOCKb)

145 The correct way to cook hot dogs is over an open fire in the woods.

The backup practical way is to make diagonal slits in the skin of the hot dog on all four sides to relieve pressure, then grill in butter.

Posted by: Bandersnatch at April 07, 2019 05:14 PM (fuK7c)

146 I'd agree that roasting a chicken is a good basic skill to acquire and it's relatively easy. If you can cook a decent bird, you an have a dinner party. Once you've mastered a chicken, a turkey is just a big overgrown chicken.

First rule I learned through negative reinforcement*: remember to check all the orifices! I made my first turkey for company and forgot to check for the gravy bag.

*the only method that works with me

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:14 PM (kQs4Y)

147 Upside: The aroma of cooking bacon lasts for hours and permeates the whole apartment building where I live.
I bring happiness and joy to all those who live around me.
Posted by: franksalterego at April 07, 2019 05:09 PM (3cq8T)



Bacon smells and joy.


What a wonderful Sunday message.

Posted by: LeftCoast Dawg at April 07, 2019 05:14 PM (sy5kK)

148 The Wawa self serve kiosks don't work if you're wearing gloves.

Posted by: kallisto at April 07, 2019 05:15 PM (jyInK)

149 How I hard boil eggs. Put eggs in a saucepan and cover with water to 1 inch above eggs. Bring to a boil. Boil for 2-3 minutes (you'll figure out what you like) and then turn off the heat. Leave the eggs in the hot water for 10 minutes. Drain and rinse with cold water or plunge into ice water to stop the cooking.

YMMV, but it works perfectly for me every time.
Posted by: Art Rondolet

*****

I do almost the same, but I take them off heat as soon as water starts to boil, keep covered and set timer for 15 minutes, then plunge into cold water. Also perfect every time.

Posted by: My life is insanity at April 07, 2019 04:57 PM (ukYbF)


So that I do not have to watch the pan to see when it starts boiling, I just use my electric kettle. As soon as it shuts off I then set the timer for 15 minutes as stated above.

Posted by: HTL at April 07, 2019 05:15 PM (mUWne)

150 145 The correct way to cook hot dogs is over an open fire in the woods.

The backup practical way is to make diagonal slits in the skin of the hot dog on all four sides to relieve pressure, then grill in butter.
Posted by: Bandersnatch

^^^^^^^
yep

Posted by: nurse ratched at April 07, 2019 05:15 PM (PkVlr)

151 Jewells, that sounds delicious.

I mean it's got garlic in it.. can't go wrong!

Posted by: Jewells45 at April 07, 2019 05:15 PM (dUJdY)

152 >>The correct way to cook hot dogs is over an open fire in the woods.


You have to kill a lot of shit to have enough lips and assholes to whip up a batch of hot dogs in the field.

Better to stick with the Tenderloins and Heart.

Posted by: garrett at April 07, 2019 05:15 PM (ykkL0)

153 127 Weasel,
no, just wanted your opinion on a gun thing...
Posted by: lin-duh in keto at April 07, 2019 05:07 PM (UUBmN)
-----
Try and resend! Are you using the mindspring address? You can also try the gun thread email - link in nic.

Posted by: Weasel at April 07, 2019 05:16 PM (MAbRE)

154 hotdog sammiches.

Slice in half, fry, put between bread with a decent amount of mayo and mustard.

Posted by: Blake - used vacation salesman at April 07, 2019 05:16 PM (WEBkv)

155 I tried the basic sandwich bread three times. The first and third weren't bad but still not as tall and light as I would like. The second was a complete disaster in multiple ways. I'll try again but the instructions for this are becoming little more than vague directions to the actual recipe. The one they've clearly hidden from us. Probably in the bottom of a random bag of King Arthur flour.

Posted by: Rihar at April 07, 2019 05:17 PM (+PABY)

156 152 >>The correct way to cook hot dogs is over an open fire in the woods.


You have to kill a lot of shit to have enough lips and assholes to whip up a batch of hot dogs in the field.

Better to stick with the Tenderloins and Heart.
Posted by: garrett at April 07, 2019 05:15 PM (ykkL0)
-------
Fire and pine tree farms do not mix!

Posted by: Weasel at April 07, 2019 05:18 PM (MAbRE)

157 If you use over sized parchment paper for roasting bacon, you will have almost no cleanup. Costco has the best deal I have found. It's actually cheaper than foil.

Posted by: OldDominionMom at April 07, 2019 05:18 PM (t0Z53)

158 "Burnt Weenie Sandwich" is a great Zappa album too.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:18 PM (kQs4Y)

159 You have to kill a lot of shit to have enough lips and assholes to whip up a batch of hot dogs in the field.


And Cabelas doesn't carry a practical backpack meat grinder.

Posted by: Bandersnatch at April 07, 2019 05:18 PM (fuK7c)

160 >>139 Hard boiled eggs are easy. Put them in water. Put in some (1 tsp) vinegar

I've heard of people doing this but don't know why. What does this do?

Posted by: My life is insanity at April 07, 2019 05:19 PM (ukYbF)

161 weasel,
I sent it to a gmail account originally. Just resent to the gun act.

Posted by: lin-duh in keto at April 07, 2019 05:19 PM (UUBmN)

162 Hogmartin, this is for you:

https://www.amazon.com/ Bandai-Hobby-NEKO-BUSOU-TENKO/dp/B07CMVG557

Lemove space.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:20 PM (kQs4Y)

163 >>And Cabelas doesn't carry a practical backpack meat grinder.


You could always bring Bill Clinton along.

Notorious meat grinder that guy.

Posted by: garrett at April 07, 2019 05:20 PM (ykkL0)

164 Totally OT but here we go again. The Mariner bullpen is going to demonstrate that an 11-2 lead in the 7th isn't enough.
Their goose may be cooked.
Ok...see? I did keep on thread.

Posted by: Diogenes at April 07, 2019 05:22 PM (0tfLf)

165 So after last weeks thread decide to make 1lb loaf of white. It cratered sometime in the last rise and bake. Still tasted good. I think I over measured the honey. Too much rise, too soon.
I'd start someone off on cooking a hamburger. Easy since it's based on using the correct ground beef.

Posted by: never enough caffeine at April 07, 2019 05:23 PM (N3JsI)

166 Diogenes,

motherfuckinghamsterfucker,

they were up 11-2!

I hear you got a woodpecker problem. Just shoot the little bastard in the ass feathers. Mine hasn't come back. I'm waiting for him, though. heh

Posted by: nurse ratched at April 07, 2019 05:23 PM (PkVlr)

167 Garlic should go in everything. Except desserts. Yeah, not in desserts.

Posted by: OldDominionMom at April 07, 2019 05:24 PM (t0Z53)

168 Giada says not to put olive oil on the pasta when it's draining, otherwise it will not be able to absorb the sauce.

I still put a dash of olive oil on it (the good, fruity stuff) for flavor.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:24 PM (kQs4Y)

169 Lemove space.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:20 PM (kQs4Y)

--------------------
Le'move?

Zee American has gone Fronch..zee cultural appropriation, it is wrong!

Posted by: Uppity Frenchman Waiter at April 07, 2019 05:24 PM (WEBkv)

170 Posted by: Diogenes at April 07, 2019 05:22 PM (0tfLf)

Sounds like the Royals. Their bullpen is awful, but looks like defense lost this game today.

Posted by: Jewells45 at April 07, 2019 05:25 PM (dUJdY)

171 Cooking bacon also yields the manna of the Gods: Bacon grease- which makes everything better when used.

Posted by: Aetius451AD at April 07, 2019 05:25 PM (ycWCI)

172 Serving Ina Gartens lemon chicken breasts for dinner but I replace oregano with fennel. Amazing and easy!

Posted by: keena at April 07, 2019 05:25 PM (RiTnx)

173 Sounds like the Royals. Their bullpen is awful, but looks like defense lost this game today.
Posted by: Jewells45 at April 07, 2019 05:25 PM (dUJdY)
---------------------

I watched the Royals give the Twins two games. It was astounding to see the Twins play that badly, yet be gifted the games. I remember a time not too long ago when the Royals would have mercilessly pounded the Twins for their mistakes.

Hard to believe how quickly things can change.

Posted by: Blake - used vacation salesman at April 07, 2019 05:28 PM (WEBkv)

174 >> Serving Ina Gartens lemon chicken breasts for dinner but I replace oregano with fennel.


Good call. Anytime a recipe calls for adding oregano prior to exposing the dish it to high heat, it's best to leave it out or substitute for it. Or, add it at the end.

If you get oregano hot enough (to cook a chicken to done) it is going to burn and get bitter.

Posted by: garrett at April 07, 2019 05:28 PM (ykkL0)

175 171 Cooking bacon also yields the manna of the Gods: Bacon grease- which makes everything better when used.
Posted by: Aetius451AD at April 07, 2019 05:25 PM (ycWCI)
------------

Only way to fry eggs is in bacon grease. Mmm.

Posted by: Blake - used vacation salesman at April 07, 2019 05:28 PM (WEBkv)

176 Cooking bacon also yields the manna of the Gods: Bacon grease- which makes everything better when used.

OK, I asked about this last week (or maybe the week before, they all look the same) and got -- well, not mocked exactly -- but not any really useful answers. Used for what?

Posted by: Bob the Bilderberg's phone at April 07, 2019 05:29 PM (lq32E)

177 >>Used for what?


Why - For anything you would use Butter for.

Posted by: Marlon Brando at April 07, 2019 05:30 PM (ykkL0)

178 Yeah. Mr Woodpecker was back.
I'd like to roast his l'il butt.
(See? Staying on topic.)
Funny thing though. I went out to shoo him off. He was about half way up a pole and just looked at me. Then he crawled around to the other side of the pole so I couldn't see him.
So I moved to where I could. He looks at me and creeps around to hide again.
We did this several times before he flew off. It was actykinda cool.

Posted by: Diogenes at April 07, 2019 05:30 PM (0tfLf)

179 I made Chicken Paprikash this week and it turned out pretty darned good. Here's what I used:

1 whole chicken (cut into 8 pieces)
1 large sweet onion (chopped)
3-4 garlic cloves (minced)
1 Yellow Bell Pepper (chopped)
1 Carrot (Chopped)
2 tbsp bacon grease
3 tbsp Sweet Hungarian Paprika
1/2 water
1 tsp salt
1/2 cup heavy cream or sour cream

Spaetzle:

1 1/2 cups flour
1/2 cup water
1/4+ whole milk
1 tsp salt
2 tsp finely chopped parsley


Heat bacon grease in a dutch oven over medium heat. Add onions and garlic, saute until soft. Add paprika and salt and stir into a paste. Add chicken, remaining vegetables and stir until chicken is thoroughly coated and then water, cover and braise over medium low heat until chicken is cooked (approximately 45 minutes).

Remove chicken from pot and puree the cooking liquid until smooth with a stick blender or in a blender. Reduce heat to low and stir in cream or heavy cream .

For dumplings, mix ingredients until combined and dough is loose enough to slowly drip off of spoon, but not so loose it drips like a liquid.

Push dough through a spaetzle maker or through the big eyes of a cheese grater into salted boiling water and remove dumplings when they float (30-40 seconds).

Serve chicken and sauce alongside spaetzle.

Feed 4.

Note: Traditional Hungarian versions of this dish call for goose fat, but I'm in the south with no goose or duck fat, so you get bacon grease.

Also, I think you could work in a little hot paprika to spice things up a bit, but I was cooking for Little, who hates spicy things.

Posted by: Bitter Clinger at April 07, 2019 05:30 PM (18RAd)

180 I remember a time not too long ago when the Royals would have mercilessly pounded the Twins for their mistakes.

*sigh* I know. I think the talent is there but the bullpen needs help. I'm hoping 2020 we are contenders but man.. they keep this shit up and they aren't going anywhere. I sure miss Hoz, Moose and the rest. Salvy is out for the year and that hurts too.

Posted by: Jewells45 at April 07, 2019 05:31 PM (dUJdY)

181 OK, I asked about this last week (or maybe the week before, they all look the same) and got -- well, not mocked exactly -- but not any really useful answers. Used for what?
Posted by: Bob the Bilderberg's phone at April 07, 2019 05:29 PM (lq32E)

Pretty much frying anything.

Green beans.

Sausage gravy. (add sausage crumbles to bacon grease, flour, milk, hey presto- gravy.)

My grandmother fried fresh sweet corn in bacon grease and that stuff was literally crack.

Posted by: Aetius451AD at April 07, 2019 05:31 PM (ycWCI)

182 Kiosks have been around for some time, in places like Panera Bread. And, of course Applebee's and the like (you could conceivably ignore your server in some of those restaurants, except that they actually bring you your food).
And all of them have kiosks now, really. They just put them on your phone - so you can order from the parking lot if you want.

Posted by: GWB at April 07, 2019 05:32 PM (7kVu3)

183 My grandmother fried fresh sweet corn in bacon grease and that stuff was literally crack.
Posted by: Aetius451AD at April 07, 2019 05:31 PM (ycWCI)

It's true. They sold it on the street in vials. You'd smoke it in your crack pipe.

Posted by: Insomniac at April 07, 2019 05:32 PM (NWiLs)

184 Made Chicken Parmigiana tonight. Regular seasoned flour, egg, breadcrumb method. Hot, shallow fryer, veg. oil for 5 min./side. (350+). Topped with Parmagiana Reggiano and fresh-sliced mozarella.

Homemade sauce with San Marzano tomatoes, fresh basil, dried oregano, diced tomatoes, paste.

...All on top of egg noodles

...and an enormous salad with seasoned chicken and hard-boiled egg-halves.

Going to eat after The Five Year-Old and The Eight Year-Old have cleared the area.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 07, 2019 05:33 PM (Ckg4U)

185 i helped to bring in wood in the lull of some light rain. not sure what's for din yet.

Posted by: trapper's girl at April 07, 2019 05:33 PM (odm3g)

186 183 My grandmother fried fresh sweet corn in bacon grease and that stuff was literally crack.
Posted by: Aetius451AD at April 07, 2019 05:31 PM (ycWCI)

It's true. They sold it on the street in vials. You'd smoke it in your crack pipe.
Posted by: Insomniac at April 07, 2019 05:32 PM (NWiLs)

The first plate was how she'd always get you.

Posted by: Aetius451AD at April 07, 2019 05:33 PM (ycWCI)

187 We used to melt bacon grease in hot water and pour it over dry dog food to make dry food dogolicious.

Posted by: Bandersnatch at April 07, 2019 05:33 PM (fuK7c)

188 Giada says not to put olive oil on the pasta when it's draining, otherwise it will not be able to absorb the sauce.


*****
I think some olive oil on Giada...

Posted by: Diogenes at April 07, 2019 05:34 PM (0tfLf)

189 Oh... and the chicken breasts were 1lb.+ each. Freaking Yuuuge.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 07, 2019 05:34 PM (Ckg4U)

190 OK, I asked about this last week (or maybe the week before, they all look the same) and got -- well, not mocked exactly -- but not any really useful answers. Used for what?
Posted by: Bob the Bilderberg's phone at April 07, 2019 05:29 PM (lq32E)
-------------

Frying eggs.

I used to cook bacon in an electric skillet in the morning, then turn around and brown my roast for pot roast in the leftover bacon grease and what not. After cooking the pot roast the drippings from it combined with the bacon grease make outstanding gravy.

Posted by: Blake - used vacation salesman at April 07, 2019 05:34 PM (WEBkv)

191 Posted by: Bitter Clinger at April 07, 2019 05:30 PM (18RAd)


Mmmmmmmmmmmmmmm!!!!!!

Posted by: GWB at April 07, 2019 05:35 PM (7kVu3)

192 >>176 Cooking bacon also yields the manna of the Gods: Bacon grease- which makes everything better when used.

OK, I asked about this last week (or maybe the week before, they all look the same) and got -- well, not mocked exactly -- but not any really useful answers. Used for what?
Posted by: Bob the Bilderberg's phone


I save it for frying eggs and also potatoes for american fries. Gives them a great flavor. My grandma used it for pretty much everything meat related, (like i now use olive oil when making cooking of meat).

Posted by: My life is insanity at April 07, 2019 05:35 PM (ukYbF)

193 187 We used to melt bacon grease in hot water and pour it over dry dog food to make dry food dogolicious.
Posted by: Bandersnatch at April 07, 2019 05:33 PM (fuK7c)

Makes it hard for them to go back to normal dry later though.

Posted by: Aetius451AD at April 07, 2019 05:35 PM (ycWCI)

194 >>Makes it hard for them to go back to normal dry later though.


If the choice is Dry Dog Food or KABOOM?

well - that's not really a choice at all, is it?

Posted by: garrett at April 07, 2019 05:37 PM (ykkL0)

195 I made Mrs D some chicken schnitzel last night. I surprised myself. It was excellent. With asparagus and boiled potatoes. And a chilled Pinot Gris.
She has decided not to leave me.

Posted by: Diogenes at April 07, 2019 05:37 PM (0tfLf)

196 My grandma used it for pretty much everything meat related, (like i now use olive oil when making cooking of meat).
Posted by: My life is insanity at April 07, 2019 05:35 PM (ukYbF)

I think it might have been part of my grandmother's lost scalloped potatoes recipe (it had cheez whiz in it, that is all I know for sure.)

Posted by: Aetius451AD at April 07, 2019 05:37 PM (ycWCI)

197 Bacon drippings for gravy is okay, but sausage gravy over biscuits is sublime.

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 07, 2019 05:37 PM (Ckg4U)

198 I can do beans, fried chicken, gravy and bread. It was a long trip to make good bread. I use a Kitchenaid and knead for nine minutes.

I use one of those egg cookers. It uses steam and doneness is determined by the amount of water you put in the tray. Even has a tray for a one egg omelet.

Posted by: Notsothoreau at April 07, 2019 05:38 PM (Lqy/e)

199 If you get oregano hot enough (to cook a chicken to done) it is going to burn and get bitter.

Posted by: garrett at April 07, 2019 05:28 PM (ykkL0)


Is that true for all oregano, just the dried stuff, or just the fresh?

Posted by: GWB at April 07, 2019 05:38 PM (7kVu3)

200 195 I made Mrs D some chicken schnitzel last night. I surprised myself. It was excellent. With asparagus and boiled potatoes. And a chilled Pinot Gris.
She has decided not to leave me.
Posted by: Diogenes at April 07, 2019 05:37 PM (0tfLf)

This comments seems dirtier than intended, I think.

Posted by: Aetius451AD at April 07, 2019 05:38 PM (ycWCI)

201 I used to cook bacon in an electric skillet in the morning, then turn around and brown my roast for pot roast in the leftover bacon grease and what not. After cooking the pot roast the drippings from it combined with the bacon grease make outstanding gravy.
Posted by: Blake - used vacation salesman at April 07, 2019 05:34 PM (WEBkv)

******

This sounds fantastic!!!

Posted by: Diogenes at April 07, 2019 05:39 PM (0tfLf)

202 LCD and Nurse
I loved 13 Coins! Joe's Special was my go to there. The original spot next to the old Seattle Times building. I make it at home, but haven't for a bit, but I do like it.
It's pretty forgiving when I leave stuff out, like the egg.
Yummy, filling and fun.

Posted by: Winston a dreg of society at April 07, 2019 05:39 PM (5U303)

203 Off to eat...

*static*

Posted by: Slapweasel, White Enthusiast, Town Drunk at April 07, 2019 05:39 PM (Ckg4U)

204 I've had trouble scoring deep enough as well. The trouble was the blade dragging on the dough instead of cutting. The surface was too wet. This time I lightly sprinkled some flour on, brushed it around with my hand and it seemed to help.

Posted by: NOT THAT GUY at April 07, 2019 05:39 PM (MIkft)

205 Hi, Slap!

That chicken parmigiana sounds wonderful!

Posted by: My life is insanity at April 07, 2019 05:39 PM (ukYbF)

206 I have three dishes I use on the rare occasions when I get to teach somebody how to cook. The first is marinara. It requires knife skills (chopping onions and garlic), it demonstrates the value of mise en place, and it results in something that can be used as a feature (tossed with pasta), or as a building block for other dishes a lot of people love (pizza, spaghetti and meatballs, lasagna, etc.) The second is a simple chicken saute with some kind of simple sauce. It teaches how to trim and butterfly a chicken breast, how to saute, how t make a sauce by deglazing a pan with white wine, and how to take a sauce in one direction or another. You can use tomatoes or mustard to go in an acidic direction, or parmesan and cream to go in a creamy direction, or miso to go in an Asian/umami direction. The third is an omelette. It teaches so many things: The importance of keeping your eye on a dish; the way eggs start off one way, get beaten into something completely different, and end up something completely different still. It also shows how to be flexible, and how to satisfy several people with different tastes at the same meal. It also teaches subtlety and timing, in everything from heating the butter to the cooking time of the eggs, to when to flip and plate.

Posted by: Shane McGowan's Liver at April 07, 2019 05:39 PM (E1ETU)

207 >>> Omelets! The easiest to cook are usually bungled.

I have heard that head chefs will test a new hire by having them cook a omelet. It sounds so simple, yet it reveals so much about the chefs skill in one dish.

My omelets are always dang delicious but look horrible, I do not know what that says about me as a cook, hah... need to work on presentation.

It took me six times to make a successful roux for from scratch Mac and cheese. Six!! Looks easy but it stumped me. I kept burning the roux or doing something else dumb. But I was patient and finally got the hang of it. Patience is one of the cooks most important tools.

I still cannot make good stovetop hard boiled eggs or rice. That is what instant pots and rice cookers are for! Hopefully that confession is not worth a banning. and yes, when I was still eating rice I always washed and soaked jasmine, basmati, and sticky rice at least a half hour before putting in cooker. Always tasted better. Nowadays my rice is the cauli kind. Needs a whole different prep.

Cooking goal for this year: make a successful hollandaise sauce. Wish me luck, I always need it with new things! One day I will master all the basic French sauces, that is a personal goal of mine.

Posted by: LizLem at April 07, 2019 05:40 PM (6kSmr)

208 I gave the missus the ol' chicken schnitzel last night and boy is she happy!

Yeah, sounds dirty.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:40 PM (kQs4Y)

209 She has decided not to leave me.
Posted by: Diogenes at April 07, 2019 05:37 PM (0tfLf)


Oh wow.. I would love the recipe!

Posted by: Jewells45 at April 07, 2019 05:41 PM (dUJdY)

210 Light and fluffy eggs? Add heavy whipping cream of half & half.
Posted by: rickb223 at April 07, 2019 04:42 PM (LDbTO)

Water.

The steam is the key.

Save the fat for the biscuits.

Posted by: golfman at April 07, 2019 05:43 PM (OE84+)

211 The first plate was how she'd always get you.
Posted by: Aetius451AD at April 07, 2019 05:33 PM (ycWCI)

First hit's always free.

Posted by: Insomniac at April 07, 2019 05:43 PM (NWiLs)

212 Not That Guy, your bread looks amazing. Wow!

Bitter Clinger, that Chicken Paprikash recipe sounds delicious. And I love, love, love spaetzle. Yep, I have the spaetzle maker.

Posted by: bluebell at April 07, 2019 05:43 PM (aXucN)

213 for some reason i prefer sauce bernaise over hollandaise, but both are good, and i expect tricky to make.

Posted by: trapper's girl at April 07, 2019 05:44 PM (odm3g)

214 I gave the missus the ol' chicken schnitzel last night and boy is she happy!

Yeah, sounds dirty.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 07, 2019 05:40 PM (kQs4Y)

******

Sheesh.
It was schnitzel. Seriously.
I began by firmly grasping the breast and halving it. Then I pounded it.
Dipped in egg yolk and flour.
Fried in butter with lemon juice.

Posted by: Diogenes at April 07, 2019 05:44 PM (0tfLf)

215 BREAKING:
@CBSNews
has learned Homeland Security secretary Kirstjen Nielsen is meeting with President Trump this evening to submit her resignation,
@PaulaReidCBS
reports.

Posted by: Ha at April 07, 2019 05:44 PM (MAstk)

216 >>Light and fluffy eggs?


Whisk.

Posted by: garrett at April 07, 2019 05:44 PM (ykkL0)

217 How do you guys find the time for all this cooking?? I meet myself coming and going sometimes and hubby is lucky he gets a Lean Cuisine. Ugh.. One. More. Year.

Posted by: Jewells45 at April 07, 2019 05:44 PM (dUJdY)

218 It was schnitzel. Seriously.
I began by firmly grasping the breast and halving it. Then I pounded it.

Not helping yourself out here.

Posted by: Insomniac at April 07, 2019 05:45 PM (NWiLs)

219
Not helping yourself out here.
Posted by: Insomniac


behave yourself!

Posted by: nurse ratched at April 07, 2019 05:45 PM (PkVlr)

220 Cooking goal for this year: make a successful hollandaise sauce. Wish me luck, I always need it with new things! One day I will master all the basic French sauces, that is a personal goal of mine.
Posted by: LizLem at April 07, 2019 05:40 PM (6kSmr)
-------

I've only tried it once and it was not a roaring success, but I know it can be tricky.

I recently found Chef John's videos on making hollandaise and how to fix it if it breaks, so next time I'm trying his way.

Posted by: bluebell at April 07, 2019 05:46 PM (aXucN)

221 Rendered Bacon-Fat Rice

One of the advantages of low and slow cooking bacon is the fat never reaches the smoking point.

If it smokes, you've burnt it... It gets a bitter taste that will transfer to whatever you cook with it.. You might as well throw it out.

Put a heaping tablespoon of rendered bacon fat in a saucepan with a cup of rice and a 1/2 teaspoon of salt.
Saute until rice begins to brown (tan color)
Add 1 1/2 cups water.
Lid on, turn heat to barely simmer for 15 minutes.
Let sit for 5-10 minutes to make sure all the water is absorbed.

What you end up with is, rice with a nutty, smoked bacon flavor.


Posted by: franksalterego at April 07, 2019 05:46 PM (3cq8T)

222 The Bacon in the top photo says it was processed in Claremont, NH and distributed by Black River meats in Springfield, VT.

Posted by: Surfperch at April 07, 2019 05:46 PM (tVQUs)

223 I began by firmly grasping the breast and halving it. Then I pounded it.

So... she liked it huh? Kinky..

Posted by: Jewells45 at April 07, 2019 05:46 PM (dUJdY)

224 @CBSNews
has learned Homeland Security secretary Kirstjen Nielsen is meeting with President Trump this evening to submit her resignation,
@PaulaReidCBS
reports.
Posted by: Ha at April 07, 2019 05:44 PM (MAstk)

They're losing this.

End asylum.

17,000 in a week?

Posted by: golfman at April 07, 2019 05:46 PM (OE84+)

225 219
Not helping yourself out here.
Posted by: Insomniac


behave yourself!
Posted by: nurse ratched at April 07, 2019 05:45 PM (PkVlr)

No thanks.

Posted by: Insomniac at April 07, 2019 05:47 PM (NWiLs)

226 >>>My grandmother fried fresh sweet corn in bacon grease and that stuff was literally crack.

I will be trying this. Sounds tasty. Lord knows I need to use up the huge quantity of bacon grease I have on hand.

Posted by: cfo mom at April 07, 2019 05:47 PM (RfzVr)

227 Light and fluffy eggs?


Whisk.
Posted by: garrett at April 07, 2019 05:44 PM (ykkL0)

Milkshake blender.

Posted by: Waffle House at April 07, 2019 05:47 PM (OE84+)

228 LizLem,

Jeff Smith, "The Frugal Gourmet" has a foolproof hollandaise sauce recipe. you use a hand food blender and add HOT butter to your eggs and lemon and dried mustard. it thickens nicely, does not separate and works for me every time!

Posted by: nurse ratched at April 07, 2019 05:48 PM (PkVlr)

229 Oh wow.. I would love the recipe!
Posted by: Jewells45 at April 07, 2019

*****

Pretty basic actually.
I cut the breast in half long ways.
Put between wax paper and pound it out.
Salt and pepper and Mrs Dash.
I dip it in a beaten egg. Then flour and then panko.
Fry it with lots of butter. (Germans use lard)
I drizzle lemon juice on it while frying.
Serve.
Yum!

Posted by: Diogenes at April 07, 2019 05:48 PM (0tfLf)

230 That coconut-chia oat crisp recipe looks . . . interesting. I think it needs large quantities of butter though.

Posted by: bluebell at April 07, 2019 05:49 PM (aXucN)

231 geeeesh, Insom

*shoves turkey, bacon and cheese sammich through the usb port*

Posted by: nurse ratched at April 07, 2019 05:49 PM (PkVlr)

232
Last year, Easter was on April Fool's. This year it's April 21st.

Next year is a leap year. Every presidential election year is a Leap Year.

Posted by: Soothsayer -- Fake Commenter at April 07, 2019 05:50 PM (CrsMB)

233 franksalterego - that sounds good as well. I am planning to make rice with tomorrow's dinner and I will try it as you suggested. Thanks!

Posted by: cfo mom at April 07, 2019 05:50 PM (RfzVr)

234 *shoves turkey, bacon and cheese sammich through the usb port*
Posted by: nurse ratched at April 07, 2019 05:49 PM (PkVlr)

Ooo, thanks!

Posted by: Insomniac at April 07, 2019 05:51 PM (NWiLs)

235 Diogenes.. thank you I will try that soon.

Posted by: Jewells45 at April 07, 2019 05:52 PM (dUJdY)

236
This is, what, the fourth time Neilsen is rumored to be resigning? Eventually Fake News will be right.

Posted by: Soothsayer -- Fake Commenter at April 07, 2019 05:52 PM (CrsMB)

237 Diogenes, I do almost the same with chicken, only I do it the more concise (i.e., lazy) way. I flatten the chicken, dip it in flour seasoned with salt and pepper, and saute it in butter and olive oil mixed. When finished, I remove the chicken, add rather a lot of lemon juice to deglaze the pan (sometimes I'll throw in some white wine if it's open), then add a few more tablespoons of butter to the sauce.

It's really really really good with mashed potatoes. And something green, yada yada yada but mashed potatoes.

Posted by: bluebell at April 07, 2019 05:52 PM (aXucN)

238 Has anyone heard from grammie? I'm not here all the time but I haven't seen her here in ages.

Posted by: Jewells45 at April 07, 2019 05:53 PM (dUJdY)

239 bluebell,

that's why my dinner plates are green.

my boys have something green on their plates every evening.

Posted by: nurse ratched at April 07, 2019 05:53 PM (PkVlr)

240 LizLem !!!!

Chia seed pudding:

https://www.youtube.com/ watch?v=HJWpQb1bexc

extra space before watch?

Posted by: Adriane the TruCrime Critic ... at April 07, 2019 05:53 PM (LPnfS)

241 238 Has anyone heard from grammie? I'm not here all the time but I haven't seen her here in ages.
Posted by: Jewells45 at April 07, 2019 05:53 PM (dUJdY)

She shows up a little bit in the morning.

Posted by: Insomniac at April 07, 2019 05:54 PM (NWiLs)

242 Jewells,
It's really easy. I think you'll like it. I use the Italian seasoned panko too although that's not a big deal.

Posted by: Diogenes at April 07, 2019 05:54 PM (0tfLf)

243 @CBSNews
has learned Homeland Security secretary Kirstjen Nielsen is meeting with President Trump this evening to submit her resignation,
@PaulaReidCBS
reports.
Posted by: Ha at April 07, 2019 05:44 PM (MAstk)

---------------------------

I really can't blame her. She is taking all the heat for a situation created by Congress.

Posted by: Calm Mentor at April 07, 2019 05:55 PM (oaceF)

244 I will be trying this. Sounds tasty. Lord knows I need to use up the huge quantity of bacon grease I have on hand.
Posted by: cfo mom at April 07, 2019 05:47 PM (RfzVr)

She used salt, sugar, maybe butter as well? She never wrote anything down or used a measuring cup/spoon so everything from her I have to try to recreate from memory of seeing her make it.

Posted by: Aetius451AD at April 07, 2019 05:55 PM (ycWCI)

245 So that I do not have to watch the pan to see when
it starts boiling, I just use my electric kettle. As soon as it shuts
off I then set the timer for 15 minutes as stated above.

Posted by: HTL at April 07, 2019 05:15 PM (mUWne)


So, you put the eggs in the kettle with the cold water, and then turn the kettle on? Then 15 minutes after it goes *click* you fish them out?

(Out of curiosity, can you make tea with that hot water now?)

Posted by: GWB at April 07, 2019 05:56 PM (7kVu3)

246 lin-duh - got it and replied. Thanks!

Posted by: Weasel at April 07, 2019 05:56 PM (CkxiW)

247 Bluebell,
That sounds like a nice variation. I'll try it next time. But I'd rather the wine in the cook vice in the pan. But I know some sacrifice is necessary.

Posted by: Diogenes at April 07, 2019 05:57 PM (0tfLf)

248 Watching a show right now called Fast Food Gone Global on the Destinations channel. McDonald's in Thailand has fried chicken.

Posted by: Can't resist temptation at April 07, 2019 05:58 PM (2DOZq)

249 Oooh thanks for the tip about chef John, bluebell! I will check him out.

Nurse!! Are you willing to share recipes or tips for doing your stock in the instant pot? Especially your beef or chicken stock? I make homemade chicken bone broth every week, and yes it is heavenly nourishment from the gods vs the store bought boxes. But it is a day, day and a half in my crock pot to make the way I like, and then my house smells like garlic. Instant pot would solve the time and smell problem. Plus give my poor slow cooker a break, hah! it deserves it.

Posted by: LizLem at April 07, 2019 05:58 PM (6kSmr)

250 (Germans use lard)




Posted by: Diogenes at April 07, 2019 05:48 PM (0tfLf)


Specifically, Germans use enough lard to make sure the meat doesn't sit on the bottom of the pan. To get great schnitzel, you need to allow the meat to float while frying.

Posted by: GWB at April 07, 2019 05:58 PM (7kVu3)

251 The better half is going to use up the rest of her GI Bill. She is now a student at AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS!!!! This is gonna be an interesting time for me. And probably fattening.

McGyver, off to read the comments

Posted by: McGyver at April 07, 2019 06:00 PM (gMngZ)

252 Specifically, Germans use enough lard to make sure the meat doesn't sit on the bottom of the pan. To get great schnitzel, you need to allow the meat to float while frying.
Posted by: GWB at April 07, 2019 05:58 PM (7kVu3)

'Float the Bismark! (in lard)' sounds like a tastier movie.

Posted by: Aetius451AD at April 07, 2019 06:01 PM (ycWCI)

253 Specifically, Germans use enough lard to make sure the meat doesn't sit on the bottom of the pan. To get great schnitzel, you need to allow the meat to float while frying.
Posted by: GWB at April 07, 2019 05:58 PM (7kVu3)

******


Two tours in Germany.
Gawd I miss it.
Loved the food.

Posted by: Diogenes at April 07, 2019 06:02 PM (0tfLf)

254
She never wrote anything down or used a measuring cup/spoon so everything from her I have to try to recreate from memory of seeing her make it.
Posted by: Aetius451AD


It will take an infinite number of tries to get it right!
Sort of like infinite monkeys writing an encyclopedia.

Posted by: Bertram Cabot, Jr. at April 07, 2019 06:02 PM (aKsyK)

255 Cook Boot Camp:
1. Eggs: Over easy, poached, and scrambled
2. Hollandaise. Use it on asparagus or broccoli
3. Eggs Benedict (#1 and #2 above)
4. Steak and chops: how to pick them, how to cook them (pan fry, broiler, grill)
5. Quick breads: biscuits, pancakes, waffles
6. Bread: loaves and rolls
7. How long to cook frozen fresh veggies in a microwave.
8. Taters: baked, hybrid (7-9 min in microwave, finish in oven), roasted (regular or sweet potatoes)
9. Use of herbs. Pick 2 or 3
10. Egg custard

The above is all I've been using for the past month, having assumed all domestic duties as I care for Mrs IMG post-hip surgery. She's been very happy with her meals!


Posted by: Iron Mike Golf, currently King of the Kitchen and Laundry Room at April 07, 2019 06:02 PM (di1hb)

256

Gentlemen, you must sink the schnitzel!

Posted by: Bertram Cabot, Jr. at April 07, 2019 06:03 PM (aKsyK)

257 Nurse, thanks!! I will check out that book for hollandaise. I am so afraid of it separating on me, I have heard horror stories. Glad to have your help!

Oooooh, Adrienne, thank you!! I bought a bunch of chia seeds and have not looked at possible recipes yet. So glad you sent that my way!

Posted by: LizLem at April 07, 2019 06:03 PM (6kSmr)

258 I like the texture that deep cuts yield.
Posted by: CharlieBrown'sDildo at April 07, 2019 04:58 PM (wYseH)


This sounds like a life-lessons quote that would appear as an image caption on a MisHum ONT. The image would be a weathered pier or well-used tool; something wood or stone or leather or iron.

Posted by: hogmartin at April 07, 2019 06:04 PM (t+qrx)

259 But I'd rather the wine in the cook vice in the pan. But I know some sacrifice is necessary.
Posted by: Diogenes at April 07, 2019 05:57 PM (0tfLf)
---------

Show me where I said it can't be both.

Posted by: bluebell at April 07, 2019 06:05 PM (aXucN)

260 28 I heard those kiosk POS devices are covered with e.coli.
Posted by: San Franpsycho at April 07, 2019 04:18 PM (EZebt)


Carry a pen and make sure one end has a touchscreen stylus.

Posted by: Iron Mike Golf, currently King of the Kitchen and Laundry Room at April 07, 2019 06:05 PM (di1hb)

261 I bought a package of rye flatbread, the stuff with a hole in the center, from Amazon. I haven't had it for ages. Lunch is that with cheese, summer sausage, pickle and half an orange.

Posted by: Notsothoreau at April 07, 2019 06:06 PM (Lqy/e)

262 Nielsen gone from DHS

Posted by: Pete Seria at April 07, 2019 06:06 PM (7ZQe3)

263 freeze them flat in a box top,

Posted by: OldDominionMom at April 07, 2019 05:06 PM (t0Z53)


What do you mean "in a box top"?

Posted by: GWB at April 07, 2019 06:07 PM (7kVu3)

264

Donald J. Trump
@realDonaldTrump
....I am pleased to announce that Kevin McAleenan, the current U.S. Customs and Border Protection Commissioner, will become Acting Secretary for
@DHSgov
. I have confidence that Kevin will do a great job!

Posted by: Ha at April 07, 2019 06:07 PM (MAstk)

265 260 28 I heard those kiosk POS devices are covered with e.coli.
Posted by: San Franpsycho at April 07, 2019 04:18 PM (EZebt)

Carry a pen and make sure one end has a touchscreen stylus.
Posted by: Iron Mike Golf, currently King of the Kitchen and Laundry Room at April 07, 2019 06:05 PM (di1hb)

---------

Or just use your tongue.

Posted by: Joe Biden at April 07, 2019 06:07 PM (4knXT)

266 corn flakes with a banana on top.

it doesn't get any better than this.

Posted by: ALH at April 07, 2019 06:07 PM (8wKjk)

267 Mariners win again, 12-5. The bullpen held.

Vogelbach got 6 RBI's.


The Seattle Mariners have won all 4 series they have played so far.


I'm speechless.

They need to do this "step back year" more often.

Posted by: LeftCoast Dawg at April 07, 2019 06:08 PM (sy5kK)

268 Nielsen gone from DHS
Posted by: Pete Seria at April 07, 2019 06:06 PM (7ZQe3)

-------------------

Yep. Said above, she is in a thankless situation courtesy of Congress.

Posted by: Calm Mentor at April 07, 2019 06:08 PM (oaceF)

269 Carry a pen and make sure one end has a touchscreen stylus.
Posted by: Iron Mike Golf, currently King of the Kitchen and Laundry Room at April 07, 2019 06:05 PM (di1hb)


No need. They're resistive touchscreens, you can use them with gloves.

Posted by: hogmartin at April 07, 2019 06:08 PM (t+qrx)

270 Opinion needed ...

Soup recipe calls for baking squash / pumpkin. Then puree'ing it in a blender or with a hand held.

?: why not just use a can of (un-pie-spiced) pumpkin.

Posted by: Adriane the TruCrime Critic ... at April 07, 2019 06:08 PM (LPnfS)

271 266 corn flakes with a banana on top.

it doesn't get any better than this.
Posted by: ALH at April 07, 2019 06:07 PM (8wKjk)

*retches*

Posted by: Insomniac at April 07, 2019 06:08 PM (NWiLs)

272 Steve Miller is overhauling DHS.

Posted by: kallisto at April 07, 2019 06:08 PM (QHIPb)

273 I brought a box of triscuits to the farm and forgot to get a block of cheese!

Posted by: Weasel at April 07, 2019 06:08 PM (CkxiW)

274 Gawd I miss it.

Loved the food.

Posted by: Diogenes at April 07, 2019 06:02 PM (0tfLf)


Concur!(And the beer, and the people.)

Posted by: GWB at April 07, 2019 06:09 PM (7kVu3)

275 228 LizLem,

Jeff Smith, "The Frugal Gourmet" has a foolproof hollandaise sauce recipe. you use a hand food blender and add HOT butter to your eggs and lemon and dried mustard. it thickens nicely, does not separate and works for me every time!
Posted by: nurse ratched at April 07, 2019 05:48 PM (PkVlr)


I use what I remember as a "minute hollandiase". Don't remember what book I got it from. Might have been from the Oscar mini-food processor.

Whiz the egg yolks, mustard and a couple drops of tabasco. Then drizzle in melted butter while whizzing.

The most time taken is separating the eggs.

Posted by: Iron Mike Golf, currently King of the Kitchen and Laundry Room at April 07, 2019 06:09 PM (di1hb)

276 271 266 corn flakes with a banana on top.

it doesn't get any better than this.
Posted by: ALH at April 07, 2019 06:07 PM (8wKjk)

*retches*
Posted by: Insomniac at April 07, 2019 06:08 PM (NWiLs)

And an ice cream sandwich for a chaser

Posted by: ALH at April 07, 2019 06:10 PM (8wKjk)

277 What happened to the fishing thread yesterday? Is it expected tonight?

Posted by: freaked at April 07, 2019 06:10 PM (UdKB7)

278 I remember the BP folks were not fans of McAleenan and he was a barky holdover.

Posted by: Ben Had at April 07, 2019 06:10 PM (xYzN1)

279 I trust Miller's judgement. But Neilsen was kinda cute. Hate to lose a looker

Posted by: Pete Seria at April 07, 2019 06:10 PM (7ZQe3)

280 ?: why not just use a can of (un-pie-spiced) pumpkin.
Posted by: Adriane the TruCrime Critic ... at April 07, 2019 06:08 PM (LPnfS)
-------

I would think you could certainly do that.

Posted by: bluebell at April 07, 2019 06:11 PM (aXucN)

281 272 Steve Miller is overhauling DHS.
Posted by: kallisto at April 07, 2019 06:08 PM (QHIPb)

He speaks of the pompatus of love. And border security.

Posted by: Insomniac at April 07, 2019 06:11 PM (NWiLs)

282 What happened to the fishing thread yesterday? Is it expected tonight?

Posted by: freaked at April 07, 2019 06:10 PM (UdKB7)

No...but probably next Saturday.


And it is a good one too!

Posted by: CharlieBrown'sDildo at April 07, 2019 06:11 PM (wYseH)

283 276 271 266 corn flakes with a banana on top.

it doesn't get any better than this.
Posted by: ALH at April 07, 2019 06:07 PM (8wKjk)

*retches*
Posted by: Insomniac at April 07, 2019 06:08 PM (NWiLs)

And an ice cream sandwich for a chaser
Posted by: ALH at April 07, 2019 06:10 PM (8wKjk)

Ice cream sammich good. Banana bad. Very very bad.

Posted by: Insomniac at April 07, 2019 06:12 PM (NWiLs)

284 "They're resistive touchscreens, you can use them with gloves."

They should put latex glove dispensers next to them.

Posted by: freaked at April 07, 2019 06:12 PM (UdKB7)

285 Banana bad. Very very bad.

Posted by: Insomniac at April 07, 2019 06:12 PM (NWiLs)

I ate one...once.

Posted by: CharlieBrown'sDildo at April 07, 2019 06:12 PM (wYseH)

286 What happened to the fishing thread yesterday? Is it expected tonight?
Posted by: freaked at April 07, 2019 06:10 PM (UdKB7)


That's why it's not called a catching thread.

Posted by: hogmartin at April 07, 2019 06:13 PM (t+qrx)

287
Ice cream sammich good. Banana bad. Very very bad.
Posted by: Insomniac


A banana ice cream sandwich is right out?

Posted by: Bertram Cabot, Jr. at April 07, 2019 06:13 PM (aKsyK)

288 I make blender Hollandaise.

Egg yolks, tabasco and lemon juice mixed and then add in hot melted butter. Easy Peasy.

Posted by: Ben Had at April 07, 2019 06:13 PM (xYzN1)

289 287
Ice cream sammich good. Banana bad. Very very bad.
Posted by: Insomniac

A banana ice cream sandwich is right out?
Posted by: Bertram Cabot, Jr. at April 07, 2019 06:13 PM (aKsyK)

Quite.

Posted by: Insomniac at April 07, 2019 06:14 PM (NWiLs)

290 I ate one...once.
Posted by: CharlieBrown'sDildo at April 07, 2019 06:12 PM (wYseH)
-------
I've only ever had them by mistake. Blech.

Although banana bread is good.

Posted by: bluebell at April 07, 2019 06:14 PM (aXucN)

291 288 I make blender Hollandaise.

Egg yolks, tabasco and lemon juice mixed and then add in hot melted butter. Easy Peasy.
Posted by: Ben Had at April 07, 2019 06:13 PM (xYzN1)

Better than getting it at a restaurant. Because there's no place like home for the Hollandaise.

Posted by: Insomniac at April 07, 2019 06:15 PM (NWiLs)

292 LizLem,

I'm not much for recipes. For broth, I usually throw in the bones, some carrot, celery (not much, it's an overpowering taste) and onion with some peppercorns and a bay leaf or two. add water, hit go on instapot, and presto! stock in about 40 minutes.

I've also used marrow bones, the flavor is intense, but you have to be careful because the stock is fatty. you can put in the fridge, skim off the fat and use for frying potatoes or as the fat for your roux.

then take the extra marrow that hides in the bones and spread it on toast. holy hell.......

I use the beef stock in my pot roast and my kids go nuts.

Posted by: nurse ratched at April 07, 2019 06:15 PM (PkVlr)

293 Of course we can't because of some dumb legal reasons, but if I had a say so, I would grab every one of those traitorous anti-American Democrats who are against a secure border, and drop them about a mile into Mexico, with nothing but a map and a bottle of water.



I predict enough of their perspectives would be changed, and immigration law fixed.


Should they be lucky enough to get home.

Posted by: LeftCoast Dawg at April 07, 2019 06:15 PM (sy5kK)

294 Ribs in the Big Easy yesterday. Left overs tonight. Yum.

Posted by: Cannibal Bob 'do you use a speech to text to write?' at April 07, 2019 06:15 PM (0rsWa)

295 Bananas have one thing against them: The flavor.

The texture is another. So two things.

How they go bad is another. So three things.

Posted by: Aetius451AD at April 07, 2019 06:15 PM (ycWCI)

296 273 Weasel - at least you remembered the red wine right?

Posted by: Skip at April 07, 2019 06:15 PM (BbGew)

297 Better than getting it at a restaurant. Because there's no place like home for the Hollandaise.
Posted by: Insomniac at April 07, 2019 06:15 PM (NWiLs)
--------

That is Muldoon-level groan-worthy.

Posted by: bluebell at April 07, 2019 06:16 PM (aXucN)

298 It takes a Space Cowboy to fix the border crisis.

Posted by: kallisto at April 07, 2019 06:16 PM (QHIPb)

299 Show me where I said it can't be both.

Posted by: bluebell at April 07, 2019 06:05 PM (aXucN)

****

This is wisdom!

Posted by: Diogenes at April 07, 2019 06:17 PM (0tfLf)

300 298 It takes a Space Cowboy to fix the border crisis.
Posted by: kallisto at April 07, 2019 06:16 PM (QHIPb)

Clint Eastwood, Tommy Lee Jones and Donald Sutherland?

Also James Garner.

Posted by: Aetius451AD at April 07, 2019 06:17 PM (ycWCI)

301 So i see Homeland Security Sec. Nielsen resigned. Huh.

Posted by: Cannibal Bob 'do you use a speech to text to write?' at April 07, 2019 06:18 PM (0rsWa)

302 All you need to know is what you like and what things taste like. You can cook anything if you know those two things. In

Posted by: Nobody at April 07, 2019 06:18 PM (8zK8n)

303 Clint Eastwood, Tommy Lee Jones and Donald Sutherland?
Also James Garner.
Posted by: Aetius451AD at April 07, 2019 06:17 PM (ycWCI)

And Jayne Cobb.

Posted by: April at April 07, 2019 06:19 PM (OX9vb)

304 293 Why the map?

Posted by: Skip at April 07, 2019 06:19 PM (BbGew)

305 So three things.

Posted by: Aetius451AD at April 07, 2019 06:15 PM (ycWCI)

And the smell...so four things.

Posted by: CharlieBrown'sDildo at April 07, 2019 06:19 PM (wYseH)

306 mmmmmmmmm. Whiskey.

Posted by: usntakim at April 07, 2019 06:20 PM (0OmEj)

307 'Nielsen resigned'

I'd like to see Genghis Kahn nominated.

Posted by: freaked at April 07, 2019 06:21 PM (UdKB7)

308 304 293 Why the map?
Posted by: Skip at April 07, 2019 06:19 PM (BbGew)


So nobody could ever say I wasn't fair.



But I would also leak their drop spot to the Mexican drug cartels.

Posted by: LeftCoast Dawg at April 07, 2019 06:21 PM (sy5kK)

309 Tonight is chicken mushroom goat cheese stroganoff.

Posted by: San Franpsycho at April 07, 2019 06:21 PM (EZebt)

310 Appointed I mean. If they can get him.

Posted by: freaked at April 07, 2019 06:21 PM (UdKB7)

311
Biscuits, from scratch, are an excellent introductory lesson. Do them in a Dutch oven over coals and you go directly to the higher plane of learning.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at April 07, 2019 06:21 PM (H991r)

312 Bananas, blech.

Sorry but cooked bananas (as in bread) are even worse.

Posted by: Art Rondolet of Malmsey at April 07, 2019 06:22 PM (S+f+m)

313 And the smell...so four things.
Posted by: CharlieBrown'sDildo at April 07, 2019 06:19 PM (wYseH)


Nobody expects the Bananorama Inquisition !!!

Posted by: Adriane the TruCrime Critic ... at April 07, 2019 06:22 PM (LPnfS)

314 I'm on the pro banana side of the war. Our ally, the plantain, help in the cooking battles.

Posted by: Can't resist temptation at April 07, 2019 06:22 PM (2DOZq)

315 Crepes. When my brother & I were little, my mom would make 'skinny pancakes,' spread some jam or a spoonful of sugar on them. I was a freshman in college when I realized skinny pancakes were, in fact, crepes. One day I asked her to teach me how to make them. She walked me through a batch and explained why the amount of milk varied according to season, flour, etc. Couldn't figure it out. She said she'd show me the test. Cool. She takes the spoon and starts slowly dripping batter. Cool. I'm a biology major. We're going to count drips per unit time. No. What' the test, I ask. This, she says.

Finally, she says in German what translates into English as, "It is not in my head it is in my hand."

That's the lesson of crepes. And it applies to all sorts of cooking. Plus, learning to make crepes is a lesson in managing frustration.

Posted by: Marica at April 07, 2019 06:22 PM (uTnGt)

316 Because there's no place like home for the Hollandaise.

*groans*.. oh Insom..

Posted by: Jewells45 at April 07, 2019 06:22 PM (dUJdY)

317 Tonight is chicken mushroom goat cheese stroganoff.
Posted by: San Franpsycho at April 07, 2019 06:21 PM (EZebt)
---------

Goat cheese in stroganoff? I've never heard of that. Is that some psycho thing they do out there in San Fran?

Posted by: bluebell at April 07, 2019 06:22 PM (aXucN)

318 I like banana walnut muffins right out of the oven!

Posted by: nurse ratched at April 07, 2019 06:23 PM (PkVlr)

319 304. lol

Posted by: kallisto at April 07, 2019 06:23 PM (QHIPb)

320 'Nielsen resigned'

I'd like to see Genghis Kahn nominated.
Posted by: freaked at April 07, 2019 06:21 PM (UdKB7)

-------------------------------

That wouldn't matter if they had to follow the idiotic laws Congress refuses to act on.

Posted by: Calm Mentor at April 07, 2019 06:23 PM (oaceF)

321 305 So three things.

Posted by: Aetius451AD at April 07, 2019 06:15 PM (ycWCI)

And the smell...so four things.
Posted by: CharlieBrown'sDildo at April 07, 2019 06:19 PM (wYseH)


I was going to share the best banana split recipe ever, but not in this crowd. I know when I'm not wanted.


Posted by: LeftCoast Dawg at April 07, 2019 06:23 PM (sy5kK)

322 312 Bananas, blech.

Sorry but cooked bananas (as in bread) are even worse.
Posted by: Art Rondolet of Malmsey at April 07, 2019 06:22 PM (S+f+m)

There was a chicken dish that was supposed to have bananas I wanted to try... so I ditched the bananas. And also the peanuts. It was an odd recipe. Turned out ok.

Posted by: Aetius451AD at April 07, 2019 06:23 PM (ycWCI)

323 Next year is a leap year. Every presidential election year is a Leap Year.
Posted by: Soothsayer -- Fake Commenter at April 07, 2019 05:50 PM (CrsMB)


The election years 1800 (Jefferson over Adams) and 1900 (McKinley over Bryan) were not.

Posted by: sunflower at April 07, 2019 06:23 PM (I54dk)

324 Insom, I laughed.

Posted by: Ben Had at April 07, 2019 06:24 PM (xYzN1)

325 I was going to share the best banana split recipe ever, but not in this crowd. I know when I'm not wanted.


Posted by: LeftCoast Dawg at April 07, 2019 06:23 PM (sy5kK)

Leave the bananas, take the ice cream.

Posted by: Aetius451AD at April 07, 2019 06:24 PM (ycWCI)

326 LCD,

how's mom?

Posted by: nurse ratched at April 07, 2019 06:25 PM (PkVlr)

327 Good scotch is easy to cook. One clean glass 1 and a half oz.of the liquid of the gods. Maybe a drop of two of water. Drink slow like. Repeat as needed.

Posted by: usntakim at April 07, 2019 06:27 PM (0OmEj)

328 Not getting the banana hate...chacun a son gout

Posted by: kallisto at April 07, 2019 06:27 PM (QHIPb)

329 That's the lesson of crepes. And it applies to all sorts of cooking. Plus, learning to make crepes is a lesson in managing frustration.
Posted by: Marica at April 07, 2019 06:22 PM (uTnGt)
--------

Very true! I love crepes but haven't made them in a while. Now you've got me wanting them.

Also, I just took a look at your blog - nice!

Posted by: bluebell at April 07, 2019 06:27 PM (aXucN)

330 Better than getting it at a restaurant. Because there's no place like home for the Hollandaise.

Posted by: Insomniac at April 07, 2019 06:15 PM (NWiLs)


*clap* *clap* *clap*
Oh, well done. Well done, indeed.

Posted by: GWB at April 07, 2019 06:29 PM (7kVu3)

331 A laugh, two groans and a favorable comparison to Muldoon. Winning!

Posted by: Insomniac at April 07, 2019 06:29 PM (NWiLs)

332
296 273 Weasel - at least you remembered the red wine right?
Posted by: Skip at April 07, 2019 06:15 PM (BbGew)
-------
Nope. Forgot that too. I can offer you water, bottled tea, milk and coffee.

Posted by: Weasel at April 07, 2019 06:30 PM (Imkmy)

333 Ben Had

you've got mail

Posted by: nurse ratched at April 07, 2019 06:30 PM (PkVlr)

334 There was a chicken dish that was supposed to have bananas I wanted to try... so I ditched the bananas. And also the peanuts. It was an odd recipe. Turned out ok.
Posted by: Aetius451AD at April 07, 2019 06:23 PM (ycWCI)

Sounds even worse than thai food.

Posted by: April at April 07, 2019 06:30 PM (OX9vb)

335 with nothing but a map and a bottle of water.

Posted by: LeftCoast Dawg at April 07, 2019 06:15 PM (sy5kK)


Does it have to be a map of that area? Or would one of Canada or Mozambique work?

Posted by: GWB at April 07, 2019 06:30 PM (7kVu3)

336 nurse, received and I will answer here shortly.

Posted by: Ben Had at April 07, 2019 06:33 PM (xYzN1)

337 Does it have to be a map of that area? Or would one of Canada or Mozambique work?
Posted by: GWB

How about a copy of Divina Commedia

Posted by: nurse ratched at April 07, 2019 06:33 PM (PkVlr)

338 Roast chicken is one of the basics. It's really simple, you get more than one meal out of it, and it adds a touch of class.

Posted by: Trimegistus at April 07, 2019 06:35 PM (cePPf)

339 So how do you feel about banana pudding? It's considered a delicacy in these parts.

Posted by: ALH at April 07, 2019 06:35 PM (8wKjk)

340 Teaching how to cook dish:

Definitely eggs, especially omelets. I absolutely hate any browning with my eggs.

One thing I'd teach someone is basic sauces. Not the French ones, or a red sauce or gravies, but simple sauces to go over a protein. I think sauces are what makes restaurant food so appealing. It helps keep a dish moist.

My favorite simple sauce is for chicken breasts. Butter, lemon juice, Dijon mustard melted in a saucepan and whisked to somewhat emulsify. Add capers and some black pepper. Other ingredients, crushed garlic or chopped shallots, can be added to taste.

My go to sauce for sauteed sole is a roasted red pepper, Kalamata olive and caper sauce. Roast the peppers, peel and deseed. Puree the pepper, add to saucepan and add sliced olives and capers to taste. There is a certain consistency I look for, so I add the sliced olives and capers in stages. Also freezes well; that's why I usually roast five or six peppers to make a batch for the current meal and freeze small portions for future meals.

I'm always open to simple and quick sauce recipes with lots of favor.

Posted by: RickZ at April 07, 2019 06:35 PM (Y8PSl)

341 326 LCD,

how's mom?
Posted by: nurse ratched at April 07, 2019 06:25 PM (PkVlr)


Still struggling. 3 hours in surgery trying to find the internal bleeding, didn't find it, and 2 days later, bleeding has stopped.

But mentally, not good. Negative, almost paranoid sometimes, yelled at one of my brothers to get the hell out of the room. This is the brother that lives closest and usually takes her to doctor appointments and such.
I visited her on Friday night, she wouldn't talk a normal conversation. Angry, although not at me, but no reason why (other than being in the hospital, of course). But she remembered the details of our conversation the day before in detail.


I talked with her nurse that was attending her, a great young lady who is going to have her first baby in a few months, and she used the term "sundowning". Never heard it before.

I'm going to visit a bit later today.

Thanks for asking, nurse.

Posted by: LeftCoast Dawg at April 07, 2019 06:36 PM (sy5kK)

342 I'm always open to simple and quick sauce recipes with lots of favor.
Posted by: RickZ at April 07, 2019 06:35 PM (Y8PSl)

Pioneer Country Gravy Mix FTW!

Posted by: ALH at April 07, 2019 06:37 PM (8wKjk)

343
Does it have to be a map of that area? Or would one of Canada or Mozambique work?
Posted by: GWB at April 07, 2019 06:30 PM (7kVu3)


None of those. It would be the playing board from "The Game of Life".

Posted by: LeftCoast Dawg at April 07, 2019 06:38 PM (sy5kK)

344 Youse louts would not get along with my ex-wife.

We went to Thailand decades ago and every morning she could get it she had banana pancakes with banana syrup and a banana shake.

Posted by: Bandersnatch at April 07, 2019 06:38 PM (fuK7c)

345 Banana splits.
One mandatory ingredient is hot fudge.

Posted by: Diogenes at April 07, 2019 06:38 PM (5SG4R)

346 345 Banana splits.
One mandatory ingredient is hot fudge.
Posted by: Diogenes at April 07, 2019 06:38 PM (5SG4R)


Diogenes gets it!

Posted by: LeftCoast Dawg at April 07, 2019 06:39 PM (sy5kK)

347 345 Banana splits.
One mandatory ingredient is hot fudge.

Thanks to a 7th grade Home Ec dish, chocolate and bananas is a combination that will make me both nauseous and homicidal.

We had to slice open the banana, stuff inside the peel with chocolate chips and marshmallows, then bake the thing. Then eat it.

I have not eaten a banana since.

Posted by: April at April 07, 2019 06:41 PM (OX9vb)

348 334 There was a chicken dish that was supposed to have bananas I wanted to try... so I ditched the bananas. And also the peanuts. It was an odd recipe. Turned out ok.
Posted by: Aetius451AD at April 07, 2019 06:23 PM (ycWCI)

Sounds even worse than thai food.

Posted by: April at April 07, 2019 06:30 PM (OX9vb)

Flying Jacob casserole.

http://tinyurl.com/y6kfk9zp

Posted by: Aetius451AD at April 07, 2019 06:41 PM (ycWCI)

349 Pioneer Country Gravy Mix FTW!

Posted by: ALH at April 07, 2019 06:37 PM (8wKjk)


What is this word 'mix' as applied to gravy?

Sounds as a bad as biscuits and gravy in your grocer's freezer case.

Posted by: RickZ at April 07, 2019 06:41 PM (Y8PSl)

350 Goat cheese in stroganoff? I've never heard of that. Is that some psycho thing they do out there in San Fran?
Posted by: bluebell at April 07, 2019 06:22 PM (aXucN)

===

Bout half cup of goat cheese and half cup of sour cream, can of campbell's, and some wine.

Posted by: San Franpsycho at April 07, 2019 06:45 PM (EZebt)

351
g'early evenin', 'rons

Posted by: AltonJackson at April 07, 2019 06:45 PM (KCxzN)

352 Oh, my, Aetius451AD. Sounds dreadful.

Posted by: April at April 07, 2019 06:46 PM (OX9vb)

353 Posted by: RickZ at April 07, 2019 06:41 PM (Y8PSl)

When you eat at a restaurant, do you think everything you order is cooked from scratch?

I don't think so.

Posted by: ALH at April 07, 2019 06:47 PM (8wKjk)

354 Doing pork shoulders from Costco in a turkey roaster is like shooting fish in a barrel for feeding a crowd.

They come boneless, packed two in a bag. Season all over with Lawry's Seasoned Salt. Tie with butcher's twine (easy to do after watching a video on Youtube). It's worth it to buy a twine dispenser.

Pull the inner lining from the roaster and preheat the roaster to the max temp outside.

Use a probe thermometer set to 195 degrees in the smaller of the two bigass chunks of meat, place them on a rack in the inner lining, and roast them at the max temp for thirty to forty-five minutes.

Lower the temp to the 225-degree mark and wait for six to eight hours for the alarm to go off. Pull the smaller one, wrap it in foil, and put it into an empty cooler. Put the probe into the larger bigass chunk of meat.

When the alarm goes off again, wrap that one and put it in the cooler. They should rest for at least an hour.

I forgot to mention that you should have a pair of heat-insulated PVC gloves for handling the bigass chunks of meat. Home Depot sells them.

It doesn't have any smoke flavor, but I frankly don't miss it, and most people eat it with sweet or sour sauces that have smokiness added.

The cut from deboning allows seasoning the inside. The yield is roughly eight pounds of pulled pork for less than thirty bucks. Most BBQ joints charge $12 to $15 per pound for cooked pulled pork in bulk. Doing it yourself for one party more than pays for the roaster, gloves, rack, and twine dispenser.

Lots of options for leftovers. I'm partial to Mexican dishes.

Posted by: sunflower at April 07, 2019 06:49 PM (I54dk)

355 water is too tough to boil for leftists.

Posted by: Jukin the Deplorable and Profoundly Unserious at April 07, 2019 06:51 PM (pw+jk)

356 352 Oh, my, Aetius451AD. Sounds dreadful.
Posted by: April at April 07, 2019 06:46 PM (OX9vb)

Minus the bananas, it was not too bad. The version I tried had onions as well and cooked the bacon with the chicken.

Posted by: Aetius451AD at April 07, 2019 06:51 PM (ycWCI)

357 I don't understand chicken and waffles.

Posted by: Muad'dib at April 07, 2019 06:53 PM (ydNpi)

358 Mom used to make Spaghettios on the the stove by taking the top off the can and warming them up in it.

She told us it was 'al dente,' but she pronounced it 'all denty.'

She said she got the 'all denty' cans for half price.

This, of course, is all a lie.

Posted by: Mr. Peebles at April 07, 2019 06:53 PM (oVJmc)

359 Minus bananas should be fine. Even with the peanuts.

Posted by: April at April 07, 2019 06:54 PM (OX9vb)

360 That sounds fantastic sunflower. What is a turkey roaster?

Posted by: Nobody at April 07, 2019 06:54 PM (8zK8n)

361 Of course, I eat like a toddler, so there's that.

Posted by: April at April 07, 2019 06:54 PM (OX9vb)

362 357 Me either, I want chicken or waffles, not at the same time

Posted by: Skip at April 07, 2019 06:54 PM (BbGew)

363 When you eat at a restaurant, do you think everything you order is cooked from scratch?

I don't think so.

Posted by: ALH at April 07, 2019 06:47 PM (8wKjk)


No, of course not. They aren't growing lemons in the kitchen. But gravies are pretty simple. Fat, flour, stock, seasoning.

So many of those package mixes have too much sodium for me (or my cardiologists). I try to cook from scratch as much as possible to control the salt.

Posted by: RickZ at April 07, 2019 06:56 PM (Y8PSl)

364 I don't understand chicken and waffles.
Posted by: Muad'dib at April 07, 2019 06:53 PM (ydNpi)
--------

My kids like it. The first time I ever had it was when my husband brought some home from a dinner out and it was wonderful. But I think the proportions have to be just right, as does the maple syrup.

Posted by: bluebell at April 07, 2019 06:56 PM (aXucN)

365 362, I just saw a TV commercial for KFC, specifically for chicken and waffles. Colonel Sanders was dancing with Aunt Jemima.

Posted by: Muad'dib at April 07, 2019 06:58 PM (ydNpi)

366 Chicken and waffles is good. So is shrimp and grits.

Posted by: Insomniac at April 07, 2019 06:58 PM (NWiLs)

367 >> But I think the proportions have to be just right, as does the maple syrup.
Posted by: bluebell

Uh-oh.

Posted by: My life is insanity at April 07, 2019 06:58 PM (ukYbF)

368 Seriously sunflower, what do you call a turkey roaster? I probably have one.

Posted by: Nobody at April 07, 2019 06:59 PM (8zK8n)

369 Colonel Sanders was dancing with Aunt Jemima.
Posted by: Muad'dib at April 07, 2019 06:58 PM (ydNpi)

They say there's somebody for everybody.

Posted by: ALH at April 07, 2019 06:59 PM (8wKjk)

370 Uh-oh.
Posted by: My life is insanity at April 07, 2019 06:58 PM (ukYbF)

LOL

Posted by: April at April 07, 2019 06:59 PM (OX9vb)

371 Home and no food.

Posted by: Nevergiveup at April 07, 2019 06:59 PM (Y+V3r)

372 I've never tried it bluebell. I so don't get it, I would never order it.

Posted by: Muad'dib at April 07, 2019 07:00 PM (ydNpi)

373 Home and no food.
Posted by: Nevergiveup at April 07, 2019 06:59 PM (Y+V3r)
---------

From the way you talk about your wife's cooking, that's a good thing, no? How was your kosher BLT?

Posted by: bluebell at April 07, 2019 07:00 PM (aXucN)

374 A turkey roaster--one of those big, square electric cookers that you see in every church kitchen. Might just be called an electric roaster. Found in the kitchen wares/appliance dept of every grocery or department store.

Posted by: April at April 07, 2019 07:00 PM (OX9vb)

375 To answer CBD's question, I think caramelizing onions is a great basic task for a newbee cook.

It teaches temperature control, patience, timing, when to stir things and when to leave them be.

It also teaches about the chemical components of food and how the cooking process can release hidden flavor profiles. Raw onion and caramelized onion almost could not be any more different.

Posted by: Bitter Clinger at April 07, 2019 07:01 PM (18RAd)

376 I've never tried it bluebell. I so don't get it, I would never order it.
Posted by: Muad'dib at April 07, 2019 07:00 PM (ydNpi)
---------

It's too much, really. The few bites I had of my husband's were just perfect. But I can't eat a whole meal like that. I would feel like a big wad of bread.

Posted by: bluebell at April 07, 2019 07:01 PM (aXucN)

377 I've had eggs benedict with chicken instead of canadian bacon or ham. It was good.

Never had waffles with chicken. But I'd have to agree with Bluebell about the maple syrup.

Posted by: My life is insanity at April 07, 2019 07:01 PM (ukYbF)

378 Rep. Barbara Lee Promotes AOCs 12-Year Climate Change Doomsday Scenario

Well the blind and stupid leading the blind and stupid

Should work out well

Posted by: Nevergiveup at April 07, 2019 07:02 PM (Y+V3r)

379 377 I've had eggs benedict with chicken instead of canadian bacon or ham. It was good.

Never had waffles with chicken. But I'd have to agree with Bluebell about the maple syrup.
Posted by: My life is insanity at April 07, 2019 07:01 PM (ukYbF)
-------
Crab Benedict is awesome!

Posted by: Weasel at April 07, 2019 07:02 PM (Imkmy)

380 Right on! Got two of them and will try your pork shoulder thing next weekend! Thanks!

Posted by: Nobody at April 07, 2019 07:03 PM (8zK8n)

381 Crab Benedict is awesome!
Posted by: Weasel at April 07, 2019 07:02 PM (Imkmy)
--------

I was just thinking the same thing! If I ever see it on a menu, I order it.

Posted by: bluebell at April 07, 2019 07:04 PM (aXucN)

382 From the way you talk about your wife's cooking, that's a good thing, no? How was your kosher BLT?
Posted by: bluebell at April 07, 2019 07:00 PM (aXucN)

Actually it was a BLT with avocado and it was excellent.. and at an airport!

Well my wife is ok at take out and come old have had food waiting for me but she was sick today, or so she says, so I will cut her a break

Posted by: Nevergiveup at April 07, 2019 07:04 PM (Y+V3r)

383 You are kind and merciful, NGU.

Posted by: bluebell at April 07, 2019 07:06 PM (aXucN)

384 Bottled 2 cases of apple wine today. apples are food, right

Posted by: lurking grandma at April 07, 2019 07:06 PM (sujqA)

385 >>Crab Benedict is awesome!
Posted by: Weasel

That sounds really good!

A restaurant near me, in Lake Geneva, serves several different variation of eggs benedict. Haven't tried them all...yet.

Posted by: My life is insanity at April 07, 2019 07:07 PM (ukYbF)

386 I do understand crab Benedict. Can't get it around here but I grab it when I travel.

Posted by: Muad'dib at April 07, 2019 07:07 PM (ydNpi)

387 383 You are kind and merciful, NGU.
Posted by: bluebell at April 07, 2019 07:06 PM (aXucN)

No..scared shit of her. Lol

Posted by: Nevergiveup at April 07, 2019 07:07 PM (Y+V3r)

388 Roast chicken. Simple - a chicken, string, a little oil, salt and pepper. once cooked, there are a million things to do with the chicken: casseroles, chicken salad, pasta, ...etc. And of course you make broth with the carcass.

Posted by: DamnCat at April 07, 2019 07:08 PM (G7QtU)

389 One of the best, lurking grandma. Is it a sweet wine, or more tart?

Posted by: April at April 07, 2019 07:08 PM (OX9vb)

390 Crab Benedict is awesome!
Posted by: Weasel at April 07, 2019 07:02 PM (Imkmy)
--------

I was just thinking the same thing! If I ever see it on a menu, I order it.
Posted by: bluebell at April 07, 2019 07:04 PM (aXucN)

--------------------------------

There is a diner right up the road that does this as well as about a dozen other Benedicts. I'm not that fond of crab, but their Conned Beef Hash Eggs Benedict is outstanding.

Posted by: Calm Mentor at April 07, 2019 07:08 PM (oaceF)

391 A restaurant near me, in Lake Geneva, serves several different variation of eggs benedict. Haven't tried them all...yet.
Posted by: My life is insanity at April 07, 2019 07:07 PM (ukYbF)
---------

You live near Lake Geneva? Do you know grammie winger?

Posted by: bluebell at April 07, 2019 07:10 PM (aXucN)

392 Conned Beef

.....

I ordered it one time.

What a ripoff.

Posted by: Bitter Clinger at April 07, 2019 07:11 PM (18RAd)

393 I just put oak chips in six gallons of mulberry wine. Hope to bottle it in a month or so.

Posted by: Nobody at April 07, 2019 07:12 PM (8zK8n)

394 On the nanner pudding subject- You have never had anything that compares to Danger Girl's.

Best nanner pudding on the planet.

Posted by: Ben Had at April 07, 2019 07:13 PM (xYzN1)

395 364 I want a CBD ruling on chicken and waffles with maple syrup

Posted by: Skip at April 07, 2019 07:14 PM (BbGew)

396 I just put oak chips in six gallons of mulberry wine. Hope to bottle it in a month or so.
Posted by: Nobody at April 07, 2019 07:12 PM (8zK8n)
--------

That's really interesting! I assume that's your way of aging it in oak barrels, minus the barrels?

Posted by: bluebell at April 07, 2019 07:14 PM (aXucN)

397 Ben Had, Danger Girl is aptly named. I'm deathly allergic to nanners.

Posted by: Muad'dib at April 07, 2019 07:14 PM (ydNpi)

398 Beto, that great ISRAEL expert just called Netanyahu a racist?

Posted by: Nevergiveup at April 07, 2019 07:15 PM (Y+V3r)

399 >>You live near Lake Geneva? Do you know grammie winger?
Posted by: bluebell

No, I don't know her, except through her comments, but I'd love to meet her!

Posted by: My life is insanity at April 07, 2019 07:16 PM (ukYbF)

400 I've never made wine. I'd like to try it, though. I'm specifically thinking rhubarb.

Posted by: April at April 07, 2019 07:16 PM (OX9vb)

401 I think you Wisconsin peeps need to have a MoMe. There's a fair lot of you.

Posted by: bluebell at April 07, 2019 07:17 PM (aXucN)

402 Allergies have been kickin' my butt today. So, I haven't been online all day. I thought I would share my cooking adventure for the week. I'm pretty sure I've shared my crawfish cornbread recipe with y'all. Well, I altered it and made Maryland cornbread with lump crab meat and Old Bay instead of crawfish tails and Tony's. It was delicious.

Posted by: no good deed at April 07, 2019 07:18 PM (uTY3H)

403 Bluebell, come and organize it for us

Posted by: My life is insanity at April 07, 2019 07:18 PM (ukYbF)

404 Exactly Bluebell! I don't do it with everything, but some of them need something special.

Posted by: Nobody at April 07, 2019 07:18 PM (8zK8n)

405 Skip, CBD doesn't hate maple syrup. He is fine with it on pancakes and waffles. His hang up is syrup on French Toast. He prefers about a half inch of rock salt and a half stick of butter on his. It's perfectly normal.


*cough*

Posted by: Muad'dib at April 07, 2019 07:19 PM (ydNpi)

406 bluebell. I second that idea.

Posted by: Ben Had at April 07, 2019 07:19 PM (xYzN1)

407 Actually it was a BLT with avocado and it was excellent.. and at an airport!


I love putting avocado on a BLT. I also add pepperjack cheese.

Posted by: no good deed at April 07, 2019 07:20 PM (uTY3H)

408 April, rhubarb is easy and practically fool proof. One of the best wines to start with!

Posted by: Nobody at April 07, 2019 07:21 PM (8zK8n)

409 405 Oh I know, he seems like he will eat anything but maple syrup and chicken?

Posted by: Skip at April 07, 2019 07:22 PM (BbGew)

410
I just saw a TV commercial for KFC, specifically for chicken and waffles. Colonel Sanders was dancing with Aunt Jemima.
Posted by: Muad'dib


Did Uncle Ben bring some rice?

Posted by: Bertram Cabot, Jr. at April 07, 2019 07:22 PM (aKsyK)

411 Bluebell, come and organize it for us
Posted by: My life is insanity at April 07, 2019 07:18 PM (ukYbF)
---------

I'm still wiped out from there one here. But doing one there would be easy! Pick a place and a date, ask CBD to put a note in the sidebar, and then have fun!

Posted by: bluebell at April 07, 2019 07:23 PM (aXucN)

412 >401 I think you Wisconsin peeps need to have a MoMe. There's a fair lot of you.
Posted by: bluebell at April 07



From where I live, it would make more sense to do it in the Minneapolis area. Lots of morons there and it's 90 minutes away. Grammie is 4+ hours away.

Posted by: Muad'dib at April 07, 2019 07:23 PM (ydNpi)

413 No good deed, that sounds delicious. And I hear you on the allergies. These beautiful spring days do come with a price.

Posted by: bluebell at April 07, 2019 07:24 PM (aXucN)

414 Nobody, good to know. I think I'll try it. Rhubarb is starting to come in good.

Posted by: April at April 07, 2019 07:25 PM (OX9vb)

415 The great thing about being the organizer for a MoMe is you get to pick the date and place. Just sayin'.

Posted by: bluebell at April 07, 2019 07:25 PM (aXucN)

416 What do you mean "in a box top"?
Posted by: GWB at April 07, 2019 06:07 PM (7kVu3)

Sorry, that didn't mean much did it? I should have just said shallow box or cut a box down short enough to fit in the freezer.

Posted by: OldDominionMom at April 07, 2019 07:26 PM (t0Z53)

417 It sure hit me hard this weekend, Bluebell. My poor daughter has been coughing her face off for two weeks. We are quite the pair right now.

Posted by: no good deed at April 07, 2019 07:27 PM (uTY3H)

418 Very true! I love crepes but haven't made them in a while. Now you've got me wanting them.

Also, I just took a look at your blog - nice!
Posted by: bluebell at April 07, 2019 06:27 PM (aXucN)
__

Thank you!

Best chicken & waffles (& bloody Marys) are at Sunday brunch at Weidmann's in Meridian, Miss.

Posted by: Marica at April 07, 2019 07:27 PM (uTnGt)

419

Best chicken & waffles (& bloody Marys) are at Sunday brunch at Weidmann's in Meridian, Miss.
Posted by: Marica at April 07, 2019 07:27 PM (uTnGt)

Shit I was in Meridian last year

Posted by: Nevergiveup at April 07, 2019 07:28 PM (Y+V3r)

420 NGU, if you ever are stuck in the DFW area , I will feed you.

Posted by: Ben Had at April 07, 2019 07:30 PM (xYzN1)

421 If you do decide to make rhubarb wine, remember to cut your stalks as long as you can and then freeze them. It breaks down the cells. When you thaw them out, you can wring the juice out like a towel! Way easy!

Posted by: Nobody at April 07, 2019 07:30 PM (8zK8n)

422 NGU, if you ever are stuck in the DFW area , I will feed you.
Posted by: Ben Had at April 07, 2019 07:30 PM (xYzN1)

Great. I will keep that in mind

Posted by: Nevergiveup at April 07, 2019 07:32 PM (Y+V3r)

423 Is rhubarb wine really acidic?

Posted by: Muad'dib at April 07, 2019 07:32 PM (ydNpi)

424 Posted by: Nobody at April 07, 2019 07:30 PM (8zK8n)

Noted! Is there a wine-making manual you recommend?

Posted by: April at April 07, 2019 07:32 PM (OX9vb)

425 I don't think it's really acidic. Mulberry tends to be. Has a really tanic taste to it if you don't buffer it with calcium carbonate

Posted by: Nobody at April 07, 2019 07:36 PM (8zK8n)

426 April, I like this home winemaking book:

http://tinyurl.com/y5m325tf

Posted by: Muad'dib at April 07, 2019 07:37 PM (ydNpi)

427 >>From where I live, it would make more sense to do it in the Minneapolis area. Lots of morons there and it's 90 minutes away. Grammie is 4+ hours away.
Posted by: Muad'dib at

Yeah, I'm not sure how many of us are in the southern 1/2 of the state. I'm only about 25 miles from the IL border.

Posted by: My life is insanity at April 07, 2019 07:37 PM (ukYbF)

428 April, the Alaskan Bootleggers Bible is my go to for anyone.

Posted by: Nobody at April 07, 2019 07:38 PM (8zK8n)

429 Muad'dib, thanks! I'll check it out!

Posted by: April at April 07, 2019 07:39 PM (OX9vb)

430 >
Yeah, I'm not sure how many of us are in the southern 1/2 of the state. I'm only about 25 miles from the IL border.
Posted by: My life is insanity at April 07, 20



I think there are quite a few down there in the collar counties around Milwaukee. Love Lake Geneva btw.

Posted by: Muad'dib at April 07, 2019 07:40 PM (ydNpi)

431 That one, too, Nobody. Both on my amazon list now.

Posted by: April at April 07, 2019 07:43 PM (OX9vb)

432 Are you around Janesville muad'dib?

Posted by: Nobody at April 07, 2019 07:44 PM (8zK8n)

433 Lake Geneva is beautiful! I grew up in a Milwaukee suburb, but now live abt 10 miles from Lake Geneva.

Funny--when I was 1st married, we lived in IL. People would say 'we're going up north' and they meant Lake Geneva! My 'up north' is upper WI and the U. P. and they would say you drive how far?!

Posted by: My life is insanity at April 07, 2019 07:45 PM (ukYbF)

434 >432 Are you around Janesville muad'dib?
Posted by: Nobody at April 07, 2019 07:44 PM (8zK8n)


Nope. North of Eau Claire a bit.

Posted by: Muad'dib at April 07, 2019 07:46 PM (ydNpi)

435 These wines are pretty dry. Even with the same recipe I get variation. I have looked at a few manuals, but I have found mentors invaluable. The local brew/ wine club has been great. I make a fabulous wine with black cap wild raspberries and rhubarb. Rhubarb is naturally acidic, and a lot of fruits need extra acid blend added. Not rhubarb. I found testing acid content is occasionally necessary. I like Making Wild Wines Meads by Pattie Vargas and Rich Gulling. For getting started there are nearly fool proof kits with excellent instructions.

Posted by: lurking grandma at April 07, 2019 07:46 PM (sujqA)

436 Nope. North of Eau Claire a bit.
Posted by: Muad'dib at April 07, 2019 07:46 PM (ydNpi)
----------

And somewhere within the Arctic circle, near as I can figure.

Posted by: bluebell at April 07, 2019 07:47 PM (aXucN)

437 I love dry wine. Thanks, lurking grandma. The only homemade wines I've ever had were like syrup, and I don't want those.

Posted by: April at April 07, 2019 07:49 PM (OX9vb)

438 One of my popular wines uses Jamaica petals ( a Mexican hibiscus flower) used for a summer drink by my Mexican friends. I am making a mead with it now. I was hard to get it started fermenting. The flower has a natural inhibitor for yeast.

Posted by: lurking grandma at April 07, 2019 07:49 PM (sujqA)

439 >Funny--when I was 1st married, we lived in IL. People would say 'we're going up north' and they meant Lake Geneva! My 'up north' is upper WI and the U. P. and they would say you drive how far?!
Posted by: My life is insanity at April 07, 2019 07:45 PM (ukYbF)



Up north to me is Ontario. But I grew up in IL (recovering FIB) and I recall Lake Geneva being called up north.

Posted by: Muad'dib at April 07, 2019 07:50 PM (ydNpi)

440 Wow! In leiny land! I have friends in Eau Claire. Snowmobiled some of the trails up there in about 2000.

Posted by: Nobody at April 07, 2019 07:51 PM (8zK8n)

441 >And somewhere within the Arctic circle, near as I can figure.

Posted by: bluebell at April 07, 2019 07:47 PM (aXucN)



Yes, there is very little evidence of global warming.

Posted by: Muad'dib at April 07, 2019 07:51 PM (ydNpi)

442 >>Up north to me is Ontario. But I grew up in IL (recovering FIB) and I recall Lake Geneva being called up north.
Posted by: Muad'dib

Perspective!

Is your snow mostly gone? It is here, except for a few lingering piles in parking lots.

Posted by: My life is insanity at April 07, 2019 07:52 PM (ukYbF)

443 >
440 Wow! In leiny land! I have friends in Eau Claire. Snowmobiled some of the trails up there in about 2000.
Posted by: Nobody at April 07, 2019 07:51 PM (8z



We had an epic snowmobile season this year. Over 8' of snow.

Posted by: Muad'dib at April 07, 2019 07:52 PM (ydNpi)

444 I still have a few in process. The key to good mine making is patience. I have 2 meads, one with Jamaica and one with maple, one more apple, elderberry, and pear. When you grow the fruit it's reasonable cost. We were given 10 crates of apples this fall.

Posted by: lurking grandma at April 07, 2019 07:54 PM (sujqA)

445 >
Is your snow mostly gone? It is here, except for a few lingering piles in parking lots.

Posted by: My life is insanity at April 07, 2019



Not in the woods, but yes in open areas. However, we are supposed to get another big snow this week.

Posted by: Muad'dib at April 07, 2019 07:55 PM (ydNpi)

446 >>Not in the woods, but yes in open areas. However, we are supposed to get another big snow this week

I know it's not unusual for there to be snow this time of year, but I'm really hoping we are done.

Our family has property in the U.P. and we started building a cottage last year. Hoping to get started up again by the end of hhr month, but the snow has to be gone enough for us to get in

Posted by: My life is insanity at April 07, 2019 08:00 PM (ukYbF)

447 Muad'dib, that's fantastic! I,. I, of course, left my sled in Alberta after moose season. Super genius.

Posted by: Nobody at April 07, 2019 08:00 PM (8zK8n)

448 *the month

Posted by: My life is insanity at April 07, 2019 08:01 PM (ukYbF)

449 I generally freeze all the fruit before I ferment it. It releases more of the sugars from the cells and gives a better flavor. It also lets us process fruit as it becomes ripe until we have enough for a batch.

Posted by: lurking grandma at April 07, 2019 08:02 PM (sujqA)

450 Me too lurking grandma.

Posted by: Nobody at April 07, 2019 08:04 PM (8zK8n)

451 I think with mulberry's it brings out the tanic acid though.

Posted by: Nobody at April 07, 2019 08:07 PM (8zK8n)

452 Never had a chance to ferment mulberries. Grape and some other fruits benefit from adding tannic acid. We discovered two tiny mulberry trees on the farm last summer. Birds?

Posted by: lurking grandma at April 07, 2019 08:14 PM (sujqA)

453 I bake my bacon. Parchment on a cookie sheet.
shingle the bacon.(just slightly, a pound doesn't fit)
Bake at 300 degrees twice 15 minutes, and then once 10 minutes, then overwatch 5 minute intervals.
crispness preference

Comes out flat as a board and can be used for multitask. Grease is saved in a jar for cooking oil.

Posted by: Speller at April 07, 2019 08:29 PM (pSotA)

454 "Anyway, what foods would you accomplished cooks start with if you were training someone from scratch? "

Chicken. Good for a craving/portioning lesson. Can be seasoned multiple ways. Can be baked, fried, deep fried, BBQed, poached, boiled, stuffed, chopped and sautéed, stewed, souped.
And don't many things just taste like chicken? Yeah.

Good starter for a budding chef.

Posted by: Speller at April 07, 2019 08:36 PM (pSotA)

455 correction: Good for a carving/portioning lesson.

Posted by: Speller at April 07, 2019 08:45 PM (pSotA)

456 Sorry lurking grandma, lost my place for a bit. Mulberries are definitely spread by birds Great by 3 grandpa sold them in his nursery, but I don't think you could make a living at it now. On good years, you can spread a plastic sheet on the ground and shake gallons of berries off. Good times!

Posted by: Nobody at April 07, 2019 09:20 PM (8zK8n)

457 >>Actually it was a BLT with avocado and it was excellent.. and at an airport!


So, what...like $33?

Posted by: garrett at April 07, 2019 09:30 PM (91ShK)

458 Nurse, yes the beef stock was oily! Good to know that is normal. And yes the marrow in the bones was tasty.

Insomniac, you can add my lol to all the other laughs and groans.

Thank you for all the hollandaise tips!! If I do not become a hollandaise queen this year I only have myself to blame. The horde is beyond helpful.

Posted by: LizLem at April 07, 2019 09:37 PM (6kSmr)

459 Beer-butt Chicken is what I'd teach a new cook.
So easy and almost can't be wrecked.
Then things the cook likes that can be done with leftover chicken:
Soups, pasta salads, chicken & noodles, chicken tacos/enchaladas.

After they show they are really interested (lots of them aren't, sadly) we'd attack dry-rubbed pork ribs then leftover pork dishes like pork fried rice, won tons, carnitas.

Posted by: Nan Gladden at April 07, 2019 10:12 PM (60yhg)

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