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February 09, 2014

Food Thread: (CBD)
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Photo courtesy of tommy:eats

"Sharing food with another human being is an intimate act that should not be indulged in lightly."

-- M.F.K.Fisher

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

-- J.R.R.Tolkien I am often frustrated by the assumption on the part of some (perhaps just a few) guests to our home that we are simply providing a meal that should be tailored to their specific and annoying food requirements. I have long assumed that when I am invited to someone's home, it is for the pleasure of their company, and that any food and drink provided is a delightful and generous bonus.

Yes, food and drink is a wonderful lubricant for conversation, and the very act of eating is elemental -- it is, after all, a necessity of life. But we are not just our ids, and some recognition of something other than the base desire to stuff one's face with hot wings and beer is in order.

Not that there is anything wrong with a healthy desire to stuff one's face with good grub, and wash it down with something alcoholic. I am second to none in my desire to shove lots of good food down my gullet, but for whatever reasons, it is far more satisfying when done in the company of others, and with the recognition that we are sharing this bounty for more than the basic motivation of hunger. < / high horse >

Here is a great melty cheese dip without Velveeta which, as we all know, is in short supply (or not...I really have no idea). Of course the recipe requires sodium citrate, which is not obtainable on short notice.....and of course this should have gone up last week for the Super Bowl festivities, but I deserve credit for being only one week behind.

Gumbo is a fine, fine food, and this guy has a good recipe, along with an extremely helpful guide to ingredients.

Bobby Flay seems to be an acquired taste, but the man is undeniably talented, and many of his recipes are unabashedly robust, full-flavored and conspicuously fatty and delicious. If you don't think that Hot Potato Chips With Blue Cheese Sauce sounds great, then you need more help than even AOSHQ can provide.

I am usually dismissive of frozen drinks, mostly because they are made far too sweet, and from crappy booze. But here is a frozen margarita that is as good as it gets.

And for you food geeks who need to know exactly where in the carcass that chunk of cow came from....this is an amazing tool. I think I posted it once before, but it is so useful and interesting that it deserves another look.

LIME GRILLED SHRIMP

1 lb. peeled shrimp (#30 is a good size), tails left on.
1 Â½ limes, juiced*
Â¼ teaspoon cayenne pepper
Â½ teaspoon salt
1 small garlic clove, minced fine
2 oz. Extra Virgin olive oil

Soak 4-5 wooden skewers in warm water while the shrimp is marinating

Whisk the marinade ingredients together. No need to emulsify them, just mix well. Actually I think it would work quite well if you are able to emulsify this marinade, but I havenÂ’t been able to, and it tastes great anyway.

Pour the marinade over the shrimp and mix gently. A small bowl is fine, or you can put it all into a ZiplocÂ™ bag and squish them around until they are covered completely with the marinade. Whatever works. Refrigerate for about an hour and then place the shrimp onto the soaked skewers. Pierce the shrimp in two places so they donÂ’t rotate around the skewer and make you nuts when you flip them on the grill.

Preheat the grill for a few minutes; the hot grill will leave great looking and tasting grill marks on the shrimp. The hotter the grill, the better the flavor, so use the surface-of-the-sun setting if you have one.

Grill, covered, for a 2 minutes on each side. Try not to overcook the shrimp. This is the only remotely difficult part of this recipe. If you get distracted by the pretty birds in the backyard, or go inside for another drink, the shrimp will still taste good, but theyÂ’ll be a bit rubbery and not as sweet.

*Use the extra Â½ lime for fresh-squeezed lime juice for the margarita that goes really well with this dish.

Posted by: Open Blogger at 12:14 PM | Comments (219)
Post contains 785 words, total size 5 kb.

1 I like Blueberry pie. That is all.

Posted by: YIKES! at February 09, 2014 12:18 PM (mETGQ)

2 zwei!

Posted by: YIKES! at February 09, 2014 12:19 PM (mETGQ)

3 Hate peas.

Posted by: YIKES! at February 09, 2014 12:20 PM (mETGQ)

4 Meh on turkey.

Posted by: YIKES! at February 09, 2014 12:20 PM (mETGQ)

5 hey have you had a chance to give glendronach a try?

Posted by: yankeefifth at February 09, 2014 12:21 PM (rDidD)

6 if i'm a guest someplace, and all they are serving is food i don't like/eat, i just politely pass on the offerings, and find something to survive on.

just because my host serves something doesn't mean i have to eat it. now that i'm grown and can make my own choices, choking down gross shit, because someone said i have to, is no longer an option i have to consider.

Posted by: redc1c4 at February 09, 2014 12:24 PM (q+fqH)

7 this is an amazing tool

This link's not working for me.

Posted by: jix at February 09, 2014 12:25 PM (F2RxF)

8 Posted by: yankeefifth at February 09, 2014 04:21 PM (rDidD)

I e-mailed you about 40 minutes ago about it.

I couldn't find it, but I found another Speyside called Benromach, which was excellent. Very nice smoky character with a touch of iodine and caramel.
Really nice.

Posted by: CharlieBrown'sDildo at February 09, 2014 12:25 PM (QFxY5)

9 My daughter, having prosciutto for the first time in a long time: "it's like creamy bacon!" Can't really describe the sounds that came after that, but I will say that I'm lucky not to have lost a finger.

Posted by: Mama AJ at February 09, 2014 12:27 PM (SUKHu)

10 A needed addition to the gumbo item.Don't be stirring your roux.Make it in the oven.You'll need a cast iron dutch oven.Heat the oven whisk together your oil and flour whatever amount you need just 1 part oil 1 part AP flour.Slap on the cover for 11/2 to 2 hours and voila roux.Really try it if you make the gumbo.

Posted by: stevierayv at February 09, 2014 12:27 PM (NSwjB)

11 oh that's 350 on that oven

Posted by: stevierayv at February 09, 2014 12:28 PM (NSwjB)

12 I e-mailed you about 40 minutes ago about it. I couldn't find it, but I found another Speyside called Benromach, which was excellent. Very nice smoky character with a touch of iodine and caramel. Really nice. Posted by: CharlieBrown'sDildo really you emailed me at me at gmail? funny, I logged in for the first time in months today, I will go check. brb

Posted by: yankeefifth at February 09, 2014 12:29 PM (rDidD)

13 I am often frustrated by the assumption on the part of some (perhaps just a few) guests to our home that we are simply providing a meal that should be tailored to their specific and annoying food requirements.

If you carry a epi-pen, I can probably leave out the peanuts, but I'm pretty sure everything has gluten except the cat food.

Posted by: HR at February 09, 2014 12:30 PM (hO8IJ)

14 Posted by: Mama AJ at February 09, 2014 04:27 PM (SUKHu)

The younger brat loves it, and that is not a good thing because the stuff is damned expensive.

Posted by: CharlieBrown'sDildo at February 09, 2014 12:31 PM (QFxY5)

15 There is almost nothing I will not eat. Except Lima beans . That is where I draw the line

Posted by: grammie winger at February 09, 2014 12:32 PM (P6QsQ)

16 Did somebody say GUMBO?

Posted by: Tobacco Road at February 09, 2014 12:33 PM (4Mv1T)

17 "....this is an amazing tool." ....this is a dead link.

Posted by: [/i][/b][/u][/s] Tami at February 09, 2014 12:33 PM (bCEmE)

18 Wow, making gumbo is involved. Luckily for me, I have people who make it for me (church dinners).

Posted by: Mama AJ at February 09, 2014 12:34 PM (SUKHu)

19 There is almost nothing I will not eat. Except Lima beans . That is where I draw the line Posted by: grammie winger
----------------------------

I have made meals out of a pot of lima beans. Any you get? Slide 'em under the table to me.

Posted by: Tobacco Road at February 09, 2014 12:34 PM (4Mv1T)

20 Whichever Moron gave us the black-eye peas recipe that has onion, bacon, garlic, and jalapeno peppers, I owe you. Just wonderful.

Posted by: Grampa Jimbo at February 09, 2014 12:36 PM (V70Uh)

21 Tobacco Road It's funny because I love all other kinds of beans. Just not Lima.

Posted by: grammie winger at February 09, 2014 12:36 PM (P6QsQ)

22 choking down gross shit, because someone said i have to, is no longer an option i have to consider.

Me on the other hand will readily try whatever is offered by my host...and if it sucks, I spit it out quickly...See I'z got class.

Posted by: Paladin at February 09, 2014 12:37 PM (LQUXn)

23 >>There is almost nothing I will not eat. Except Lima beans . That is where I draw the line Coconut. Can. Not. Stand. It. And yet, ate bits of it for years... Made a deal with the picky eater when he was young. Had mentioned hating hating hating coconut and the kids started telling me "try it again, maybe you'll like it now". So the deal was that every time Mr. Picky tried something new, I'd eat some of that vile, nasty, awful stuff. I may have made a really big production of eating it, including writhing with agony.

Posted by: Mama AJ at February 09, 2014 12:37 PM (SUKHu)

24 Can we still talk about pie?

Posted by: Joe Biden at February 09, 2014 12:39 PM (bzZ77)

25 Except Lima beans . That is where I draw the line

Posted by: grammie winger at February 09, 2014 04:32 PM (P6QsQ)

Well, they're made from talcum powder in a snot casing, so it just makes sense not to eat them.

Posted by: CharlieBrown'sDildo at February 09, 2014 12:39 PM (QFxY5)

26 Mama AJ There is a lot to be said to training the wee ones to try everything, even just a taste. Your coconut trick is a good idea.

Posted by: grammie winger at February 09, 2014 12:39 PM (P6QsQ)

27 I bet fresh lima beans with onion, garlic, bacon and jalapeno would be tolerable.

Posted by: Grampa Jimbo at February 09, 2014 12:40 PM (V70Uh)

28 Velveeta which, as we all know, is in short supply (or not...I really have no idea). Personal research says it is not. At least in MO.

Posted by: olddog in mo at February 09, 2014 12:40 PM (EKOIc)

29 I suck at italics. But no barrel, so there's that.

Posted by: olddog in mo at February 09, 2014 12:41 PM (EKOIc)

30 and I'm back as I said I would be.

Posted by: yankeefifth at February 09, 2014 12:41 PM (rDidD)

31 This link's not working for me.

Posted by: jix at February 09, 2014 04:25 PM (F2RxF)

Fixed....

Posted by: CharlieBrown'sDildo at February 09, 2014 12:42 PM (QFxY5)

32 I scream. You scream. We ALL Scream. For Lima Beans!

Posted by: Space Ghost at February 09, 2014 12:42 PM (WqBw+)

33 If you are dating somebody exotic and are hesitant to try an odd food (odd for you), try it. Doing so can help you get laid. I'll try Klingon food.

Posted by: eman at February 09, 2014 12:42 PM (AO9UG)

34 Speaking of Bobby Flay, I knew someone who interned at the Food Network. He said that Flay is an even bigger a**hole off camera then you'd think from on camera. Guy Fieri is apparently a really nice guy and what you see on "Diners, Drive-ins, and Dives" is really how he is.

Posted by: The Chef's Hat at February 09, 2014 12:42 PM (AymDN)

35 Gumbo is best served over Jambalaya.

Posted by: garrett at February 09, 2014 12:43 PM (WqBw+)

36 I bet fresh lima beans with onion, garlic, bacon and jalapeno would be tolerable.

I bet they would, too.

Posted by: Retread at February 09, 2014 12:43 PM (cHwk5)

37 I thought velveeta was the state something or other of missouri?

Posted by: yankeefifth at February 09, 2014 12:43 PM (rDidD)

38 Box of Zatarains Dirty Rice

...and whatever else you got. Can't go wrong.

sausage, whatever you like
black-eyed peas
green peppers and onions

Easy Squeazy. You can thank me later

Posted by: Tobacco Road at February 09, 2014 12:43 PM (4Mv1T)

39 Okay I have a confession to make. I have never eaten gumbo. Or jambalaya. Or black eyed peas. I don't know anyone who make any of that stuff.

Posted by: grammie winger at February 09, 2014 12:44 PM (P6QsQ)

40 Local community college's culinary arts program is serving up a Hawaiian dinner this week: February 11, 2014 Â“HawaiianÂ” Polynesian flank steak Spam with fried potatoes and onions Ginger Glazed Carrots Hawaiian bread Salad bar Guava Chiffon Cake Coconut pudding (Haupia) Tea, coffee, punch SPAM!! The Irish themed week, in March of course, has "Strawberry Flummery". Can't say I've ever heard of that...

Posted by: Mama AJ at February 09, 2014 12:44 PM (SUKHu)

41 just because my host serves something doesn't mean i have to eat it.

Posted by: redc1c4 at February 09, 2014 04:24 PM (q+fqH)

Agreed.

My point was that too many people seem to think that it is reasonable to dictate the menus at other peoples' homes.

If you don't like it...don't eat it, and don't make a fuss.

Posted by: CharlieBrown'sDildo at February 09, 2014 12:45 PM (QFxY5)

42 Okay I have a confession to make. I have never eaten gumbo. Or jambalaya. Or black eyed peas. I don't know anyone who make any of that stuff. Posted by: grammie winger spicier watered down version of manhattan clam chowder.

Posted by: yankeefifth at February 09, 2014 12:45 PM (rDidD)

43 CROSS CONTAMINATION with Bobby Flay.

Posted by: garrett at February 09, 2014 12:46 PM (WqBw+)

44 I'm Scandi, which means I don't use spices.

Posted by: grammie winger at February 09, 2014 12:46 PM (P6QsQ)

45 ebruary 11, 2014 Â“HawaiianÂ” Polynesian flank steak Spam with fried potatoes and onions Ginger Glazed Carrots Hawaiian bread Salad bar Guava Chiffon Cake Coconut pudding (Haupia) Tea, coffee, punch SPAM!! The Irish themed week, in March of course, has "Strawberry Flummery". Can't say I've ever heard of that... Posted by: Mama AJ is that hawiian punch?

Posted by: yankeefifth at February 09, 2014 12:46 PM (rDidD)

46 I have a friend who is living and doing business in Vietnam long term.

The Viet Cong, I mean Vietnamese, bury their food. Dig it up later.
He eats whatever is put in front of him.

Posted by: Tobacco Road at February 09, 2014 12:47 PM (4Mv1T)

47 If you are dating somebody exotic and are hesitant to try an odd food (odd for you), try it. Doing so can help you get laid.

I'll try Klingon food.

Yea... I had an Asian girlfriend back in San Diego in the 80's. Sh hated Lima Beans...fortunately she did swallow ...other things..IYKWIMAITYD.

good times...good times.

Posted by: Paladin at February 09, 2014 12:48 PM (LQUXn)

48 spicier watered down version of manhattan clam chowder. No, it isn't. Be fair. Lot more body and complex flavor than a clam chowder.

Posted by: garrett at February 09, 2014 12:48 PM (WqBw+)

49 Yay food thread!

Posted by: Y-not on the phone in the car at February 09, 2014 12:48 PM (2pFDN)

50 No potty talk at the table.

Posted by: Tobacco Road at February 09, 2014 12:48 PM (4Mv1T)

51 As for eating what the host puts before you, I don't see the problem with compromise. For example, I don't like shrimp. If Jambalaya has shrimp, chicken and sausage I don't see anything wrong with picking out the shrimp and putting it next to my plate. A table cloth can be washed so there is no reason to give me the stink-eye.

Posted by: artis at February 09, 2014 12:49 PM (3MNCs)

52 >>I have never eaten gumbo. Or jambalaya. I haven't had jambalaya, but did have some staying warm in my oven once and I almost "forgot" to take it to its final destination because it smelled heavenly.

Posted by: Mama AJ at February 09, 2014 12:49 PM (SUKHu)

53 I have no idea what I want for dinner tonight and have no intention of cooking. Had Pizza last two nights for dinner. Had burgers for last two lunches. Had Chinese twice this week already. I'm out of bread, milk, eggs, cheese, and potatoes. Perhaps I should go to the store this week.

Posted by: Niedermeyer's Dead Horse at February 09, 2014 12:50 PM (DmNpO)

54 Do not put shrimp with tomato sauce, or any sauce on my table cloth.

Posted by: Tobacco Road at February 09, 2014 12:50 PM (4Mv1T)

55 There is a lot to be said to training the wee ones to try everything, even just a taste. Your coconut trick is a good idea. Posted by: grammie winger at February 09, 2014 My boys ate anything put in front of them. They'd eat stuff I wouldn't. Daughter was the problem eater. I think it was a texture issue or Asperger's. Wife got fed up with her obstinacy and forced her to eat broccoli. She retaliated by projectile vomiting on the table. Mom was not pleased. Blistered her bottom. At least it didn't create chain reaction with boys. Good Times.

Posted by: olddog in mo at February 09, 2014 12:50 PM (EKOIc)

56 If you don't like it...don't eat it, and don't make a fuss.

Posted by: CharlieBrown'sDildo at February 09, 2014 04:45 PM (QFxY5)

That's been my policy for years. I only wish some hosts understood the 'don't make a fuss' part when I politely decline one of their offerings

Posted by: Retread at February 09, 2014 12:51 PM (cHwk5)

57 No, it isn't. Be fair. Lot more body and complex flavor than a clam chowder. Posted by: garrett at February 09, 2014 I like gumbo but I am not sure it is as special is it is made out to be. water, pot, stuff, stir, heat, swallow.

Posted by: yankeefifth at February 09, 2014 12:52 PM (rDidD)

58 I have never eaten gumbo. Or jambalaya. Posted by: grammie winger at February 09, 2014 04:44 PM I'll pray for you.

Posted by: olddog in mo at February 09, 2014 12:52 PM (EKOIc)

59 spicier watered down version of manhattan clam chowder. *** Not in the slightest.

Posted by: Niedermeyer's Dead Horse at February 09, 2014 12:52 PM (DmNpO)

60 spicier watered down version of manhattan clam chowder.

***

Not in the slightest. Posted by: Niedermeyer's Dead Horse
----------------------------

Yea, I don't think he's doing it right.

Posted by: Tobacco Road at February 09, 2014 12:54 PM (4Mv1T)

61 Daughter was a picky eater but all the stuff she wouldn't eat as a child, including onions, broccoli, tomatoes and mushrooms, she now includes in most of her home cooked meals on one way or another. Little Winger always ate everything. This was a kid who thought school lunches were great and loves Army food.

Posted by: grammie winger at February 09, 2014 12:54 PM (P6QsQ)

62 53 I have no idea what I want for dinner tonight Posted by: Niedermeyer's Dead Horse at February 09, 2014 04:50 Fried Pickles with horseradish sauce?

Posted by: olddog in mo at February 09, 2014 12:54 PM (EKOIc)

63 I saw Strawberry Flummery open for Metallica in Dallas in 89.

Posted by: Duke Lowell at February 09, 2014 12:54 PM (o9Rp5)

64 Fried Pickles with horseradish sauce? *** that would require going to the store on a Sunday

Posted by: Niedermeyer's Dead Horse at February 09, 2014 12:55 PM (DmNpO)

65 Now I kind of want Yats, but it's such a pain in the butt to drive over there.

Posted by: HR at February 09, 2014 12:55 PM (hO8IJ)

66 I like gumbo but I am not sure it is as special is it is made out to be. water, pot, stuff, stir, heat, swallow. You've never had real gumbo, then. Roux and Okra make a much different base than stock and potato.

Posted by: garrett at February 09, 2014 12:56 PM (WqBw+)

67 Oh! I have everything I need to make crab dip. I can have crab dip and triscuits for dinner.

Posted by: Niedermeyer's Dead Horse at February 09, 2014 12:57 PM (DmNpO)

68 Speaking of shrimp, here is the Swedish Chef making "Popcorn Shrimp": http://www.youtube.com/watch?v=B7UmUX68KtE

Posted by: The Popcorn Hat at February 09, 2014 12:57 PM (AymDN)

69 I like gumbo but I am not sure it is as special is it is made out to be. water, pot, stuff, stir, heat, swallow. Posted by: yankeefifth at February 09, 2014 04:52 Ah, but it's the subtle and secret things that go into it that makes good Gumbo. Not to be shared with the uninformed since I'm really just cleaning out my frig.

Posted by: olddog in mo at February 09, 2014 12:58 PM (EKOIc)

70 I can have crab dip and triscuits for dinner. Posted by: Niedermeyer's Dead Horse
---------------------------

When I was a bachelor I routinely made my happy hour dinner at home from a box of triscuits, extra sharp cheddar, and summer sausage.

Posted by: Tobacco Road at February 09, 2014 01:00 PM (4Mv1T)

71 My version of Jambalaya:

1 lb. boneless chicken, cut into 2 inch pieces
1 lb. smoked sausage, sliced
1/4 cup oil
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup green onion, chopped
1 1/2 cup rice, uncooked
4 cups chicken stock
2 tsp garlic powder (or 4-8 cloves, minced)
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp chili powder (avoid the brands that contain salt)
1/2 cup fresh parsley, chopped
8-16 oz shrimp, cleaned. Tail on is OK

Brown chicken in oil. Remove from pot. Add onions, pepper and parsley. Saute' until onions are translucent. Add remaining ingredients except shrimp. Bring to boil. Reduce heat. Simmer covered until rice is done, 35-40 minutes.
Add shrimp. Cook another 5 minutes.

The cayenne brings the heat. Adjust for preference. The "Better than bouillon" make a great stock.

Posted by: Grampa Jimbo at February 09, 2014 01:00 PM (V70Uh)

72 While poking around for sources of anduoille sausage for Gumbo, I came across this on Amazon.
http://tinyurl.com/lz9zf6l

It's andouillette sausage, and they claim it's for gumbo. As I know from an earlier food post here, I'm not the only one ever to confuse the two, and they are definitely NOT the same thing. Think kielbasa vs brownfish.

Some gumbo-making folks are in for a nasty surprise.

Posted by: pep at February 09, 2014 01:01 PM (6TB1Z)

73 If your gumbo states anything like Manhatten clam chowder, you're doing it wrong. That's like saying the good BBQ is like a souped up pot roast.

Posted by: Duke Lowell at February 09, 2014 01:01 PM (o9Rp5)

74 That's like saying the good BBQ is like a souped up pot roast.
Posted by: Duke Lowell
---------------------------

Not bad. We can usually turn any food thread into a BBQ thread in under 100 posts.

Posted by: Tobacco Road at February 09, 2014 01:02 PM (4Mv1T)

75 When I was a bachelor I routinely made my happy hour dinner at home from a box of triscuits, extra sharp cheddar, and summer sausage. *** I've been in the mood for days now to just eat whatever is available. I wish I had some Chef Boyardee.

Posted by: Niedermeyer's Dead Horse at February 09, 2014 01:02 PM (DmNpO)

76 "Do not put shrimp with tomato sauce, or any sauce on my table cloth.

Posted by: Tobacco Road at February 09, 2014 04:50 PM (4Mv1T)"

Hint: Hydrogen Peroxide.

Posted by: Grampa Jimbo at February 09, 2014 01:03 PM (V70Uh)

77 @71. Grampa Jimbo That does sound tasty.

Posted by: grammie winger at February 09, 2014 01:03 PM (P6QsQ)

78 "Do not put shrimp with tomato sauce, or any sauce on my table cloth.
Posted by: Tobacco Road at February 09, 2014 04:50 PM (4Mv1T)"
Hint: Hydrogen Peroxide.
Posted by: Grampa Jimbo
-----------------------

Will that work on cloth other than white? Won't it bleach it?

Posted by: Tobacco Road at February 09, 2014 01:04 PM (4Mv1T)

79 When I was a bachelor I routinely made my happy hour dinner at home from a box of triscuits, extra sharp cheddar, and summer sausage.

Yes, of course, depending on the terroir and mouth feel of the Triscuits. Do they have hints of leather, blackberry, and melon?

Posted by: pep at February 09, 2014 01:05 PM (6TB1Z)

80 Posted by: pep at February 09, 2014 05:01 PM (6TB1Z)

Uh....Anduillette is a disgusting sausage made from the small intestines of the pig. It is vile beyond belief, and I am suspicious that the small intestine is actually the large intestine, and the French aren't overly fastidious about cleaning it.

If you ever have the opportunity to eat anduillette, back away slowly and then run when safe to do so.

Posted by: CharlieBrown'sDildo at February 09, 2014 01:06 PM (QFxY5)

81 it is far more satisfying when done in the company of others, and with the recognition that we are sharing this bounty for more than the basic motivation of hunger. So true. So true. Thanks, CBD.

Posted by: olddog in mo at February 09, 2014 01:06 PM (EKOIc)

82 Yay, I made italics. Won't remember tomorrow, but what the

Posted by: olddog in mo at February 09, 2014 01:07 PM (EKOIc)

83 Posted by: Tobacco Road at February 09, 2014 05:00 PM (4Mv1T)

Summer sausage?

Fucking snob.

Posted by: CharlieBrown'sDildo at February 09, 2014 01:07 PM (QFxY5)

84 One of my favorite smells in the world is that parsley being saute'ing with the onions and bell pepper. "Absolutely fabulous."

Posted by: Grampa Jimbo at February 09, 2014 01:07 PM (V70Uh)

85 If you ever have the opportunity to eat anduillette, back away slowly and then run when safe to do so.

Yeah, that's the earlier post I referred to. I had it in a restaurant in Normandy and almost lost my lunch.

Posted by: pep at February 09, 2014 01:08 PM (6TB1Z)

86 Yay, I made italics.

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

I'm making italics for dinner. Lasagne.

Posted by: Duke Lowell at February 09, 2014 01:09 PM (o9Rp5)

87 Summer sausage?

Fucking snob.
Posted by: CharlieBrown'sDildo
---------------------------------

What? What? It used to be Hickory Farms beef stick. Since they don't seem to exist anymore, summer sausage is the closest thing I can find at the Food Lion.

Snob? Hardly.

Posted by: Tobacco Road at February 09, 2014 01:09 PM (4Mv1T)

88 I'll ask if there's anything one of my guests can't eat -- you don't want to serve something that's going to send someone into anaphylactic shock or something. But mere pickiness doesn't count. If you don't like something, don't eat it. And God help anyone who has some ideological angle on what they eat. I've got shovels and a lot of woods for people like that.

Posted by: Trimegistus at February 09, 2014 01:10 PM (6W+g+)

89 Posted by: Grampa Jimbo at February 09, 2014 05:00 PM (V70Uh) Copy and saved. Thank you!

Posted by: [/i][/b][/u][/s] Tami at February 09, 2014 01:10 PM (bCEmE)

90 I bought some of that Dreamfield low-carb pasta you folks recommended. Frankly, the claims sound a bit far-fetched, but I'm gonna try it. Maybe I'll have that for dinner.

Posted by: Niedermeyer's Dead Horse at February 09, 2014 01:10 PM (DmNpO)

91 I am often frustrated by the assumption on the part of some (perhaps just a few) guests to our home that we are simply providing a meal that should be tailored to their specific and annoying food requirements Yeah, but sometimes one dietary requests are totally at odds with what is being offered. Take this example that happened to me a while back: I am a vegetarian. (Not the annoying political kind -- I just don't eat meat, for reasons of my own. I'm totally OK with everyone else in the world eating whatever they want.) I was visiting a sort-of-kind-of friend of mine in Belgium. I didn't realy know him well -- he was more of a colleague in an obscure artistic pursuit. Anyway, he said once, "Next time you're in Europe, drop by!" So I did. Except when I showed up, he was in Burkina Faso. (Seriously.) His wife was home, however. She had no idea who I was, but invited me in. She said she was on her was to visit her own parents in a small village near the Dutch border, and would I liek to come along? Sure, I said. So we climbed in her Peugeot, and off we went to a farm nearby a small village in the Belgian countryside. None of her family spoke a word of English, nor even of French. I was able to rudimentarily communicate with the wife in French, which she herself did know, sort of. So the time came for the big family backyard picnic/celebration feast! And the main dish was...blood sausage. Because this was a farm, the father had slaughtered the animals himself and it was homemade blood sausage, the family legendary dish they all eat together. They were really proud that an American was going to eat their fabulous blood sausage! Huge pieces! Everyone watching expectantly! Well, I hadn't touched a piece of meat since 1988. But what could I do? I smiled and ate, and tried not to vomit in front of everyone. Here, have more! Tasted like scabs. This, you see, is the flipside of hosts being grumpy about guests and their "food requirements." Sometimes we guests are grumpy about what the host has on offer! But in my case, out of politeness, I ate anyway. Took me weeks to get the nausea and the gross feeling out of my system.

Posted by: zombie at February 09, 2014 01:11 PM (+cx5n)

92 "Will that work on cloth other than white? Won't it bleach it?

Posted by: Tobacco Road at February 09, 2014 05:04 PM (4Mv1T)"

Is OxyClean an all color "bleach?"

I use peroxide all the time to clean spots on my off-white carpet. I don't have a bunch of white spots. Do a test for yourself in a corner of a fabric.

Posted by: Grampa Jimbo at February 09, 2014 01:11 PM (V70Uh)

93 If you can read French, or can puzzle out Google Translator-ese, this is a good food site: http://www.cuisineaz.com

Posted by: Trimegistus at February 09, 2014 01:11 PM (6W+g+)

94 90 I bought some of that Dreamfield low-carb pasta you folks recommended. Frankly, the claims sound a bit far-fetched, but I'm gonna try it. Maybe I'll have that for dinner. Posted by: Niedermeyer's Dead Horse at February 09, 2014 05:10 PM (DmNpO) I bought some too. It's not bad, if that's all you can have but I found it a little too pasty. YMMV.

Posted by: [/i][/b][/u][/s] Tami at February 09, 2014 01:11 PM (bCEmE)

95 Blood sausage is awesome. The Koreans have a good one, called Soon Dae. Yummy.

Posted by: Trimegistus at February 09, 2014 01:12 PM (6W+g+)

96 95 Blood sausage is awesome. The Koreans have a good one, called Soon Dae. Yummy. Posted by: Trimegistus Don't make me barf all over again. I'd Soon Die if I ate Soon Dae.

Posted by: zombie at February 09, 2014 01:13 PM (+cx5n)

97 Blood sausage is awesome. The Koreans have a good one, called Soon Dae. Yummy.

I hear their Hir Spaht is also very distinctive.

Posted by: pep at February 09, 2014 01:13 PM (6TB1Z)

98 If peroxide can bleach hair and teeth, I'm guessing it can bleach cloth.

Posted by: Niedermeyer's Dead Horse at February 09, 2014 01:14 PM (DmNpO)

99 Zombie - we traditionally have blodkorv for Christmas Eve. I'm with you. It stinks. And I'm not a vegetarian.

Posted by: grammie winger at February 09, 2014 01:14 PM (P6QsQ)

100 Trust me, going over to someone's house and not being able to eat is really upsetting. Not because you're hungry, but because you're extremely aware that you're insulting the host. There is no way to approach the situation without insulting the other person unless you are very close to them.

Posted by: Lauren at February 09, 2014 01:14 PM (hFL/3)

101 zombie, I admire your desire to be a gracious guest. That, sir, is charity.

Posted by: Grampa Jimbo at February 09, 2014 01:14 PM (V70Uh)

102 There is no way to approach the situation without insulting the other person unless you are very close to them.

I think the best answer is to say it's a medical condition, and you love what they're serving, but simply cannot eat it without severe consequences.

Posted by: pep at February 09, 2014 01:15 PM (6TB1Z)

103 Oh, poor zombie. Blood sausage for a vegetarian is tough. Now blood sausage made *from* a vegetarian is very tender.

Posted by: Mama AJ at February 09, 2014 01:15 PM (SUKHu)

104 I can't eat shellfish (much to my dismay...I love it!) and my husband can't eat beef. We just invite people here....easier that way.

Posted by: [/i][/b][/u][/s] Tami at February 09, 2014 01:16 PM (bCEmE)

105 Yeah, people know I am not eating at their house. That's a given.

Posted by: garrett at February 09, 2014 01:16 PM (WqBw+)

106 Why's that garrett?

Posted by: grammie winger at February 09, 2014 01:18 PM (P6QsQ)

107 It is poor manners to object to what is served when one is a guest. One can politely decline and, if pressed, explain, but outright objection is boorish.

Posted by: Blake at February 09, 2014 01:18 PM (rvVUZ)

108 You've never had real gumbo, then. Roux and Okra make a much different base than stock and potato. Posted by: garrett at February 09, 2014 04:56 you are missing my point, which I will allow was not especially accurate. I am not giving a recipe but offering an idea about taste and texture. all the same, it is not so special. stuff in a cauldron

Posted by: yankeefifth at February 09, 2014 01:19 PM (rDidD)

109 Regarding the hydrogen peroxide question, a bottle of the stuff costs about a buck at walmart. It is great at getting red wine and blood out of things. Try it on a corner of an old wash cloth (not white). I just tested it on a forest green towel, successfully.

I think it "bleaches" organic dyes, but not inorganic. Just a theory.

Posted by: Grampa Jimbo at February 09, 2014 01:20 PM (V70Uh)

110 Yeah, that's what I say, pep, but that is usually met with "not even a little bit?" And then a look of disappointment and irritation when I say no. Of course, we don't go out much anyway, so it's a bit moot.

Posted by: Lauren at February 09, 2014 01:20 PM (hFL/3)

111 I'm down under in Adelaide, Australia this week mates, and it's all about Roo on the Barby.

Just finished shopping at Woolworth's and in their meat section, you will find Kangaroo Steak, Filets, Burgers, and Bangas (Sausage).

Incredible. This would be like finding stuffed Bald Eagle at the butcher.

Posted by: TexBob at February 09, 2014 01:20 PM (dx5g7)

112

Re lima beans:

I'm a big fan of those bags of frozen mixed vegetables. I go for the ones with green beans, corn, peas, and carrots. Several months ago I was in a hurry and bought a few packs of mixed veggies with lima beans instead of the peas by mistake. I tried one serving, and well, the rest are still in my freezer.

Posted by: dudenolongerinsantacruz at February 09, 2014 01:20 PM (PGXA8)

113 The very best thing for getting blood out is ICE WATER!

Don't using anything until after the ice bath.

Posted by: Grampa Jimbo at February 09, 2014 01:21 PM (V70Uh)

114 Man, so much lima bean hate.

Just more for me.

Posted by: Tobacco Road at February 09, 2014 01:22 PM (4Mv1T)

115 CBD, I lost your email addy. Suggestions for future food threads: Cooking with wine Cooking with beer Yummy and quick snacks

Posted by: L, elle at February 09, 2014 01:23 PM (Cuj/g)

116 the Swedish Chef

LOL the oldguys.

Posted by: DaveA[/i][/b][/s] at February 09, 2014 01:23 PM (DL2i+)

117 Hydrogen peroxide will absolutely remove blood from anything.

Posted by: grammie winger at February 09, 2014 01:23 PM (P6QsQ)

118 Man, so much lima bean hate. Just more for me *** Save some for me!

Posted by: Niedermeyer's Dead Horse at February 09, 2014 01:23 PM (DmNpO)

119 I've had some gumbos that were really dark, almost black. Very odd but likeable flavor. Any ideas how they do that? Just cook the crap out of the roux?

Posted by: DaveA[/i][/b][/s] at February 09, 2014 01:24 PM (DL2i+)

120 That is one creepy looking skater. Oops sorry for the OT.

Posted by: grammie winger at February 09, 2014 01:25 PM (P6QsQ)

121 I used to dislike lima beans, to the point that when I was a kid and an uncle offered to take me out for ice cream if I ate them, I declined. I must have grown into them over the years. They're still not a favorite but if they're part of the meal, I'll eat them. I'm still not on eating terms with brussel sprouts, though.

Posted by: Retread at February 09, 2014 01:25 PM (cHwk5)

122 Ever spill a glass of Merlot on a tan carpet?

Hydrogen Peroxide is your best buddy.

Posted by: Grampa Jimbo at February 09, 2014 01:26 PM (V70Uh)

123 It is poor manners to object to what is served when one is a guest.

One can politely decline and, if pressed, explain, but outright objection is boorish.

Posted by: Blake at February 09, 2014 05:18 PM (rvVUZ)

Making a point more elegantly and pithily than the post writer will get your ass bounced out of here.

Posted by: CharlieBrown'sDildo at February 09, 2014 01:27 PM (QFxY5)

124 Carpet? What is this "carpet" of which you speak?

Posted by: Niedermeyer's Dead Horse at February 09, 2014 01:27 PM (DmNpO)

125 After a night with the hacksaw, I was ready to put on my Chili Con Carnival, so I could tell you personally about your parents' demise...and of course to feed you your chili. Do you like it? Do you like it, Scott? I call it Mr. and Mrs. Tennorman chili!

Posted by: model_1066 at February 09, 2014 01:28 PM (LIQGY)

126 Hydrogen peroxide will absolutely remove blood from anything. Posted by: grammie winger

Thanks for the tip.

Posted by: Jeffrey Dahmer at February 09, 2014 01:28 PM (6TB1Z)

127 Posted by: DaveA at February 09, 2014 05:24 PM (DL2i+)

Use BP brand shrimp.

Posted by: CharlieBrown'sDildo at February 09, 2014 01:28 PM (QFxY5)

128 Are you guys using peroxide straight out of the bottle to remove stains? Or diluting it in water?

Posted by: Retread at February 09, 2014 01:29 PM (cHwk5)

129 TexBob - Adelaide, City of Churches. All I remember is an open air restaurant in the old part of town with green cast iron pillars and a veranda. Great beer and food. Sound familiar?

Posted by: Skooumchuk at February 09, 2014 01:29 PM (x4x3r)

130 Was ist "carpet?"

OK, rugs.

Posted by: Grampa Jimbo at February 09, 2014 01:29 PM (V70Uh)

131 Posted by: L, elle at February 09, 2014 05:23 PM (Cuj/g)

nynjmeet at optimum dot net

Posted by: CharlieBrown'sDildo at February 09, 2014 01:29 PM (QFxY5)

132 @128 Retread I use a spray bottle.

Posted by: grammie winger at February 09, 2014 01:30 PM (P6QsQ)

133 Use BP brand shrimp.

I'm sorry.

Posted by: DaveA[/i][/b][/s] at February 09, 2014 01:31 PM (DL2i+)

134 About dinner guests: If you have all kinds of issues with food --- allergies, require organic, obnoxious pickiness --- you should decline all invitations where food is involved. Be a boss in your own kitchen. Don't show up in someone else's with a list of demands. Turning down food that someone went to the trouble to make for you is just rude.

Posted by: L, elle at February 09, 2014 01:31 PM (Cuj/g)

135 Meant to add - three parts hydrogen peroxide to one part water. In a spray bottle. It's great.

Posted by: grammie winger at February 09, 2014 01:31 PM (P6QsQ)

136 Going to my parents' house, and will be unable to avoid eating dinner there.

Pray for me.

Posted by: CharlieBrown'sDildo at February 09, 2014 01:32 PM (QFxY5)

137 Use BP brand shrimp.

I'm sorry.

Posted by: DaveA at February 09, 2014 05:31 PM (DL2i+)

Joke.

It was a joke!

Posted by: CharlieBrown'sDildo at February 09, 2014 01:34 PM (QFxY5)

138 That is one creepy looking skater. Oops sorry for the OT. Posted by: grammie winger at February 09, 2014 05:25 Yes, that was OT. Regardless, that boy needs a haircut.

Posted by: olddog in mo at February 09, 2014 01:34 PM (EKOIc)

139 Yes, that was OT. Regardless, that boy needs a haircut. Posted by: olddog in mo at February 09, 2014 05:34 PM (EKOIc) Nose job wouldn't hurt either.

Posted by: [/i][/b][/u][/s] Tami at February 09, 2014 01:34 PM (bCEmE)

140 Thanks, grammie. There are a few spots that carpet shampoo hasn't budged so I'll give it a try.

Posted by: Retread at February 09, 2014 01:35 PM (cHwk5)

141 You shouldn't marinate shrimp with lime or lemon for more than 15 minutes. The acidic acid will start to cook to the shrimp(like seviche). I do a marinade very similar to the one here with 1/3 of a cup olive oil, a couple of cloves of garlic through the microplane, one lime, a shot of soy and hot sauce. Mix to emulsified. Marinate the shrimp for 15 minutes (the little buggers soak up the flavor). 2 to 2 1/2 minutes a side on a red hot charcoal grill. Enjoy.

Posted by: Shtetl G at February 09, 2014 01:35 PM (lqobq)

142 Oh, just remembered a food question. People at church are providing meals for a couple who are having serious health problems. They need small meals that are healthy. Low salt. I have hesitated to sign up because I have no idea what they like or dislike but I think a lot of people have hesitated, so I want to step up. What would you make?

Posted by: Mama AJ at February 09, 2014 01:37 PM (SUKHu)

143 Retread, I use it straight out of the bottle. It is already diluted (3%) and there is rubbing involved.

Posted by: Grampa Jimbo at February 09, 2014 01:37 PM (V70Uh)

144 I like free food the best.

Posted by: Boss Moss at February 09, 2014 01:37 PM (6bMeY)

145 My wife's wheelchair tires leave a gray stain that nothing I have tried works. Even Stanley Steemer cannot get them out. Any ideas?

OK, that is off topic.

Posted by: Grampa Jimbo at February 09, 2014 01:40 PM (V70Uh)

146 Posted by: Shtetl G at February 09, 2014 05:35 PM (lqobq)

I haven't found that to be a problem. I think lime juice isn't as acidic as lemon, so your point seems more valid with lemon or vinegar marinades.

But my mantra in cooking is whatever works for you, so......

Posted by: CharlieBrown'sDildo at February 09, 2014 01:40 PM (QFxY5)

147 Nose job wouldn't hurt either. Posted by: Tami at February 09, 2014 05:34 I noticed that after my post.

Posted by: olddog in mo at February 09, 2014 01:40 PM (EKOIc)

148 Obviously, we need a cleaning thread. For...various hobo-related activities, shall we say?

Posted by: Mama AJ at February 09, 2014 01:42 PM (SUKHu)

149 Posted by: Mama AJ at February 09, 2014 05:37 PM (SUKHu) chicken or tuna salad pasta - no marinara sauce...pesto, maybe grilled salmon - or poached or baked...it's all good...any fish would work. Tilapia is cheap salads legume soups-ham may be too salty, maybe not

Posted by: model_1066 at February 09, 2014 01:43 PM (LIQGY)

150 Posted by: Grampa Jimbo at February 09, 2014 05:40 PM (V70Uh) duct tape on the wheels.

Posted by: model_1066 at February 09, 2014 01:44 PM (LIQGY)

151 What would you make?

Posted by: Mama AJ at February 09, 2014 05:37 PM (SUKHu)

Any good healthy soup is easily portioned, and can be served with bread on the side, or pasta or rice....

Minestrone comes to mind (all those veggies). Just go easy on the salt and fat.

Posted by: CharlieBrown'sDildo at February 09, 2014 01:44 PM (QFxY5)

152 Spilling wine versus blood-stains.

Posted by: Grampa Jimbo at February 09, 2014 01:44 PM (V70Uh)

153 It is already diluted (3%) and there is rubbing involved.

Duh. Didn't think about that.

Posted by: Retread at February 09, 2014 01:44 PM (cHwk5)

154 What get's blood out? Asking for a friend.

Posted by: Boss Moss at February 09, 2014 01:45 PM (6bMeY)

155 model_1066, going forward that is a good idea. But how to clean the carpet now?

In hindsight, I should have put in a hallway-type runner.

Posted by: Grampa Jimbo at February 09, 2014 01:45 PM (V70Uh)

156 154 What get's blood out? Asking for a friend. Posted by: Boss Moss at February 09, 2014 05:45 PM (6bMeY) Ask one of the Crips.

Posted by: model_1066 at February 09, 2014 01:46 PM (LIQGY)

157 I would make soups, because they could dole out as small or large a portion as they want and they freeze well. I'd find out what was meant by "low salt," though. Low sodium? Low potassium? Etc. That said, a really good easy soup is the following: "Grinch" soup Saute 1 onion or 1 good-sized leek (I prefer leek) for several minutes in a dash of oil until clear/softened. Add one very large sweet potato chopped up into chunks. Add water or chicken stock (make your own or get the low sodium kind) to cover. Boil/simmer until potato is soft. Add 1 bag of baby spinach (this is why you need to know the salt thing, b/c I think spinach could be an issue for some dietary restrictions). Simmer on low heat for a few minutes. Take off heat. Puree with a stick blender or in a real blender. Finish by stirring in a little heavy cream. A little cream goes a long way in making this rich. I usually serve it with croutons and either bacon bits or parmesan cheese.

Posted by: Y-not (@MoxieMom) at February 09, 2014 01:47 PM (zDsvJ)

158 I love lima beans! I am making chicken pot pie tomorrow and use frozen mixed veggies in it. I had to go to 3 stores today to find the mixed veggies with limas, cause it just isn't the same without.

Posted by: Zombie Dachshund at February 09, 2014 01:48 PM (Na7G9)

159 Posted by: Grampa Jimbo at February 09, 2014 05:45 PM (V70Uh) I'd say spot check with various solvents...that orange stuff might work...acetone, isopropyl alcohol. First find out what the wheels are made of, and see if you can research who makes it and try to call the manufacturer to find an appropriate solvent.

Posted by: model_1066 at February 09, 2014 01:48 PM (LIQGY)

160 Face palm. That Grinch soup was in response to Mama AJ's comment. One bellini at lunch and I'm gonzo. smh

Posted by: Y-not (@MoxieMom) at February 09, 2014 01:48 PM (zDsvJ)

161 >>Any good healthy soup is easily portioned, and can be served with bread on the side, or pasta or rice.... Good idea. And if I baked a loaf of bread to go with it... Thnx.

Posted by: Mama AJ at February 09, 2014 01:48 PM (SUKHu)

162 I am actually cooking a gumbo recipe right now that my daughter gave me. Now.. it's the Hungry Girl version, but by God.. so far it ain't bad! Cooks on high in the crockpot for 4-5 hours. Just needs a little thickening though.

Posted by: jewells45 trying to keep from going crazy at February 09, 2014 01:49 PM (/IQip)

163 Got the Weber fired up for chicken. You're all welcomed over. If you're allergic just bring beer and sense of humor.

Posted by: olddog in mo at February 09, 2014 01:50 PM (EKOIc)

164 If you carry a epi-pen, I can probably leave out the peanuts, but I'm pretty sure everything has gluten except the cat food. Posted by: HR at February 09, 2014 04:30 PM (hO8IJ) I have a few Mormon friends, and for their benefit I cut out booze in my recipes when they come over. I had a vegetarian fellow student (religious reasons), I stopped giving a rats ass about his requirements after: 1) I made spinach balls to go with sausage balls at a party so he'd have something to eat (and he then skipped the party) 2) I made buffalo dip and set aside some before I added the chicken and he refused to eat it. He left, and we have a few more vegetarian students now and I always just make whatever the hell and want, and they can deal.

Posted by: tsrblke, PhD(c) (No Really!) at February 09, 2014 01:51 PM (GaqMa)

165 I found some Tyson split breasts for 99 cents a pound.

Posted by: Boss Moss at February 09, 2014 01:51 PM (6bMeY)

166 Grampa Jimbo...are the marks on a hardwood floor or carpet? If on a non-carpeted floor, it can be scraped off using a razor gently, or a putty knife, or a stiff plastic object with a sharp edge, such as a credit card.

Posted by: model_1066 at February 09, 2014 01:51 PM (LIQGY)

167 thanks, model_1066.

I love this thread. It's really hard to accidentally write something banworthy in a food thread.

I also have a "Chicken Stew Jambalaya" for my MiL and others that just cannot tolerate any spice.

Posted by: Grampa Jimbo at February 09, 2014 01:51 PM (V70Uh)

168 if you have an epi pen why not eat the peanuts?

Posted by: yankeefifth at February 09, 2014 01:51 PM (rDidD)

169 >>Face palm. That Grinch soup was in response to Mama AJ's comment. Uh oh, someone is putting that on the carpet to get blood stains out. Thank you! I don't know if it was sodium...High blood pressure is the reason behind the restriction. Sent him to the emergency room recently, so not just kinda sorta something to watch out for.

Posted by: Mama AJ at February 09, 2014 01:52 PM (SUKHu)

170 carpet. A hardwood floor is the answer..

Posted by: Grampa Jimbo at February 09, 2014 01:52 PM (V70Uh)

171 Mama AJ, maybe include some of those inexpensive storage containers in a two person serving size so they could divide up the soup and freeze some.

Posted by: Retread at February 09, 2014 01:53 PM (cHwk5)

172 It was a joke!

Mine too, should've added a South Park sock to make up for the would've been obvious via voice but not text.

Posted by: DaveA[/i][/b][/s] at February 09, 2014 01:53 PM (DL2i+)

173 carpet. A hardwood floor is the answer.. *** I haven't lived with carpet in about 12 years now and haven't missed it a single day.

Posted by: Niedermeyer's Dead Horse at February 09, 2014 01:53 PM (DmNpO)

174 I haven't lived with carpet in about 12 years now and haven't missed it a single day. Posted by: Niedermeyer's Dead Horse at February 09, 2014 05:53 PM (DmNpO) I need to refinish my fir floors. But there's a lot of repairs to make, and I put down area rugs over the lousy patches that were made in the past before I moved in. Covers up split boards and troublesome nails that would hurt my feet or my fat little bully-dog's feet. The old lady I bought the place from had wall to wall shag from the 80's that was pink/purple - ish and was pretty much welded to the wood in some places from heavy furniture.

Posted by: model_1066 at February 09, 2014 01:56 PM (LIQGY)

175 Don't forget Walking Dead starts up again tonight. Zombies eat people so I'm not off topic

Posted by: jewells45 trying to keep from going crazy at February 09, 2014 01:58 PM (/IQip)

176 I found some Tyson split breasts for 99 cents a pound.

The tire treads add a certain piquant something.

Posted by: pep at February 09, 2014 01:58 PM (6TB1Z)

177 I've only had the opportunity to try jambalaya once. It was very tasty but must be high in sodium- swelled up like a balloon.

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 01:58 PM (9aeie)

178 When you've all satisfied your foodie cravings with CBD's excellent Food Thread, there is a Travel Thread (and accompanying political thread) above for your enjoyment. *curtsies*

Posted by: Y-not (@MoxieMom) at February 09, 2014 02:00 PM (zDsvJ)

179 Crap on a stick... Late as usual. I look forward to the food thread, but always seem to miss them. Before I even go back to read, I 'm going to throw out a bleg for great crockpot recipes. I came home with a new 7qt last weekend, and so far I've only made corned beef & cabbage (a favorite). Maybe you can do a "blue collar" version of the food thread one day, CBD, and include something? Oh, and any favorite coleslaw recipes other than what I can find on Al Gores internet invention?

Posted by: shredded chi - cereal killer at February 09, 2014 02:00 PM (dX0Lo)

180
I didn't see food elbows in this post. 2 demerits.

Posted by: Guy Mohawk at February 09, 2014 02:00 PM (n0DEs)

181 176 I found some Tyson split breasts for 99 cents a pound. The tire treads add a certain piquant something. Posted by: pep at February 09, 2014 05:58 PM (6TB1Z) That's what I said to myself when I hit a roadrunner in Texas and wondered if I should go back and pick it up to eat. But I figured it would be like eating a leather boot.

Posted by: model_1066 at February 09, 2014 02:01 PM (LIQGY)

182 Peppers stuffed with prosciutto, cheese, and homemade hot peppers at to die for. Sadly my hot pepper stock is dwindling fast a wont be able to by bulk for canning till fall.

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 02:02 PM (t9e6Q)

183 >>I have a few Mormon friends, and for their benefit I cut out booze in my recipes when they come over. I always check with my pals around here, but with very few exceptions (of a couple of people I know who would not feel comfortable even looking at our cabinet filled with wine and beer glasses), I've been told as long as the alcohol is cooked off, there's no problem.

Posted by: Y-not (@MoxieMom) at February 09, 2014 02:02 PM (zDsvJ)

184 >>I 'm going to throw out a bleg for great crockpot recipes. My favorite one EVER is: Take cut up chicken parts out of the freezer. Add a bottle of BBQ sauce. Cook on low.

Posted by: Mama AJ at February 09, 2014 02:03 PM (SUKHu)

185 Mama AJ - I would check out CookingLight(dot)com for low sodium recipes.
Found this quickly: Low sodium soups - http://tinyurl.com/jvthadl

Posted by: Lizzy at February 09, 2014 02:05 PM (POpqt)

186 >>Mama AJ, maybe include some of those inexpensive storage containers in a two person serving size so they could divide up the soup and freeze some. We were actually told NOT to give them too much because they have a small freezer! I appreciate guidelines and all, but these were almost too much.

Posted by: Mama AJ at February 09, 2014 02:05 PM (SUKHu)

187 Travel? I have never been more than 60 miles from where I was born (That's a lie).

Posted by: Grampa Jimbo at February 09, 2014 02:08 PM (V70Uh)

188 Oh, and any favorite coleslaw recipes other than what I can find on Al Gores internet invention? Posted by: shredded chi - cereal killer at February 09, 2014 06:00 PM (dX0Lo) Liberally salt cabbage. Out cabbage in a bowl with plate and gallon water jug on top. Let sit for a day. Drain out water & rinse really well. Add apple cider vinegar and sugar to taste. Simple & the best I've ever tasted.

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 02:08 PM (tWBKX)

189 mmm pie

Posted by: chemjeff at February 09, 2014 02:08 PM (5p18q)

190 Thanks, Lizzy.

Posted by: Mama AJ at February 09, 2014 02:09 PM (SUKHu)

191 Posted by: Mama AJ at February 09, 2014 06:03 PM (SUKHu) Get a 6-8 pound pork shoulder roast. Trim off any excess fat, but leave some. Get stabby with a knife in a few places, so you can stuff in garlic cloves cut into quarters. Add a bit of salt, about four pinches, rub it all over. Put into slow cooker, pour about two teaspoons of liquid smoke over it and cook 6-8 hours on low, 4-6 on high. When it's done, remove roast and pick out bones and remaining fat/connective tissue, set meat aside. Use remaining juice to cook potatoes and carrots...celery if you like.

Posted by: model_1066 at February 09, 2014 02:09 PM (LIQGY)

192 Mama AJ, It really depends upon the brand of BBQ sauce, doesn't it?

Posted by: Grampa Jimbo at February 09, 2014 02:09 PM (V70Uh)

193 Here are two recipes I make in the crockpot:
Veggie maple baked beans: http://preview.tinyurl.com/k8qzjhw
Meat sauce: http://preview.tinyurl.com/mb26blv

Posted by: Lizzy at February 09, 2014 02:14 PM (POpqt)

194 Oh, and Mama AJ; I only suggest cooking the veggies separately due to space limitations with your slow cooker. If you have room, you can put the veggies in too...plus onions.

Posted by: model_1066 at February 09, 2014 02:14 PM (LIQGY)

195 191 Posted by: Mama AJ at February 09, 2014 06:03 PM (SUKHu) How long in a regular oven? I like the outside of pork to get really crispy & haven't been able to achieve that in my CP.

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 02:15 PM (k4ET0)

196 Ok maybe this isn't for the refined palate but Patti Labelles "Over the Rainbow" Mac-n-Cheese is heaven on a plate. http://pattilabelle.com/forum/index.php?threads/pattis-over-the-rainbow-mac-cheese-recipe.15/

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 02:19 PM (k4ET0)

197 Mama AJ, make your favorite soup, ladle it into muffin tins and freeze. Pop out the frozen soupcicles into freezer bags and put back in freezer. This way they can easily portion control. I also do this with stocks and gravies.

Posted by: Duke Lowell at February 09, 2014 02:20 PM (o9Rp5)

198 I love pork roast, but nobody eats the left overs. I have to run out, but I'll pull out a couple favorite crock pot recipes for next week.

Posted by: Mama AJ at February 09, 2014 02:20 PM (SUKHu)

199 Before I even go back to read, I 'm going to throw out a bleg for great crockpot recipes. I came home with a new 7qt last weekend, and so far I've only made corned beef & cabbage (a favorite). Maybe you can do a "blue collar" version of the food thread one day, CBD, and include something? Oh, and any favorite coleslaw recipes other than what I can find on Al Gores internet invention? Posted by: shredded chi - cereal killer at February 09, 2014 06:00 PM (dX0Lo) I can gather some up for next weekend but Allrecipes.com has a whole section of crockpot recipes if you don't want to wait. Read the reviews....really helpful sometimes.

Posted by: [/i][/b][/u][/s] Tami at February 09, 2014 02:23 PM (bCEmE)

200 192Â Mama AJ, It really depends upon the brand of BBQ sauce, doesn't it? _______ I was thinking the same thing. I like to make my own, but it never comes out the same way twice. I could go to my favorite bbq house & buy a bottle, i guess... Ed - thanks. I didn't think to salt the cabbage (i do know why though). I think I might try two batches with the head of cabbage I bought today - yours & a mayo based. I'll check those out in a second, Lizzy. Thanks. Pork roast - yep, waiting on a good deal, and I'll try that one. Question- when I decide to do a pot of beans (probably navy - it's what I grew up on), do I need to soak them overnight? Or can I put them in dry? Never done them in a craockpot. Thanks, horde.

Posted by: shredded chi - cereal killer at February 09, 2014 02:23 PM (dX0Lo)

201 Ok maybe this isn't for the refined palate but Patti Labelles "Over the Rainbow" Mac-n-Cheese is heaven on a plate. http://pattilabelle.com/forum/index.php?threads/pattis-over-the-rainbow-mac-cheese-recipe.15/ *** Needs sour cream

Posted by: Niedermeyer's Dead Horse at February 09, 2014 02:30 PM (DmNpO)

202 Posted by: shredded chi - cereal killer at February 09, 2014 06:23 PM (dX0Lo) If they're dry you have to soak them. As to the slaw. Try it on a hot sandwich, any kind, along with potato cut fries and thick Italian bread. Known as a primanti brothers sandwich in Pittsburgh. Heaven. http://primantibros.com/mobile/index.html

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 02:31 PM (OqOKd)

203 Posted by: Niedermeyer's Dead Horse at February 09, 2014 06:30 PM (DmNpO) The sour creme goes on top, of course. Bacon as well.

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 02:37 PM (m4AUe)

204 If I may make a suggestion, "comfort food" would be a great topic. Everyone has what they consider "comfort food" and it's usually simple and filling. Stuff like mac 'n' cheese.

The key to a good mac 'n' cheese is the cheese sauce itself. My version DOES involve Velveeta as an agent to hold the sauce together, and here in Philly at least it's in ample supply. The secret is different kinds of cheese (often sold with lunchmeat ends, which I call "used meat") and--wait for it--BACON!!!!

OK, first you fry the bacon (one package is enough to do the trick unless you're cooking for an infantry company); remove the bacon from the skillet and place it on a plate with a layer of paper towels. Reserve the grease. Crumble the bacon and reserve it (I use a sealed plastic bowl, largely because of fourteen greedy purring sous-chefs), pour the grease into a pot and add a few teaspoons of flour and heat it into a roux. I like to add sauteed onions and garlic with the flour. Once you have the roux (it should be relatively light and golden brown--any darker than that and it's burnt), add a quart of milk (I use 2%) and heat the milk slowly. Do not allow the milk to boil; I use my finger as a thermometer and when it's just hot enough I turn it down and use it to melt a few chunks of Velveeta.

While that's melting I crumble or shred the cheese ends or block cheese and stir the pot to keep it from sticking. I then add the crumbled/shredded cheese and stir frequently as it melts; that's also when I add the crumbled bacon. The cheese will melt and the Velveeta will bind it together with the roux; this is especially helpful if your primary cheese is cheddar, which gets oily and tends to separate. The end result should be a smooth, creamy cheese sauce that can be blended with the cooked macaroni. Other ingredients (meat and vegetables) can then be added--what my best friend in college called "Stuff In A Pot".

I like to play around with the cheeses, and no, not like that guy in Norristown. Cheddar is definitely a favorite, although I moderate the sharpness with American cheese. For a little extra bite I'll add pepper jack. Harder cheeses such as Swiss can be used, but you need to be careful when melting them down to avoid scorching the sauce....

Posted by: Jenk at February 09, 2014 02:39 PM (e2ysZ)

205 202 That was the plan, Ed. I have a ton of corned beed leftover from the brisket I made. Hot, it gets sauerkraut. Cold, it gets coleslaw (I think it might be a law). When I get out of the shower, first order of business is prepping the cabbage for tomorrow. Thanks again.

Posted by: shredded chi - cereal killer at February 09, 2014 02:40 PM (dX0Lo)

206 Posted by: Jenk at February 09, 2014 06:39 PM (e2ysZ)
Posted by: shredded chi - cereal killer at February 09, 2014 06:40 PM (dX0Lo)

Comfort Food is a great topic, and one that can easily be extended to simple, one pot comfort foods.

I don't have a crock-pot, but I assume that most crock-pot recipes can be made in a regular pot.

Posted by: CharlieBrown'sDildo at February 09, 2014 02:43 PM (QFxY5)

207 Wow I like the onion, garlic, and pepper jack idea. As to heating the milk for the cheese sauce- I always burned the milk relying on temps and times. Now I just stand there & whisk it constantly & can tell when it's ready for the cheese to be added. Which I do immediately and removed from heat. Just works for me. Can't wait to add your ingredients. Thanks

Posted by: EdMorrissey'sweatyballsack at February 09, 2014 02:49 PM (m4AUe)

208 I don't have a crock-pot, but I assume that most crock-pot recipes can be made in a regular pot. I knew it. You're a food snob! I'm middle aged, and I'm just trying to get into it. I don't expect to be making Coq Au Vin, of course. The idea is to "set it and forget it" for us working stiffs. Turn it on, go to work, come home to a decent dinner. And by the way - thanks for the thread. I may miss it every damn week, but I am learning, and thoroughly enjoy it.

Posted by: shredded chi - cereal killer at February 09, 2014 02:51 PM (dX0Lo)

209 Ooooh, comfort food!

I love twice baked potatoes (and I freeze 'em so they're handy):http://tinyurl.com/n6cczmf

Really meaty lasagna: http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Posted by: Lizzy at February 09, 2014 02:53 PM (POpqt)

210 I don't have a crock-pot, but I assume that most crock-pot recipes can be made in a regular pot.

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

You can if you have a good dutch oven. Just make sure it's not cast ironLe Creuset makes a damn fine pot. Pricey, but well worth it.

Posted by: Duke Lowell at February 09, 2014 02:55 PM (o9Rp5)

211 OK, that was messed up. I blame Dell.

Posted by: Duke Lowell at February 09, 2014 02:56 PM (o9Rp5)

212 Mmmmm! Twice-baked potatoes! There are few things you can't do with those, and they can be a meal by themselves. Use the biggest Russet potatoes you can find and bake them normally after cutting a diamond shape on the top of the spud. Let the potatoes cool; it's easier to work with them when they're no longer hot.

Use a teaspoon to carefully scoop out the inside of the potatoes, leaving just enough inside the skin to retain the shape of the potato. Mix the scooped potatoes with a little butter, sour cream, chopped chives, chopped broccoli, shredded cheddar cheese, black pepper, and crumbled bacon or shredded ham. Spoon the mixture back into the potato skins and bake at 350F for another twenty minutes or so, then enjoy.

I'm going to see if bacon grease can be used as a butter substitute; Carol (the lovely Other Half) has the cardiac unit at Methodist Hospital on speed-dial....

Posted by: Jenk at February 09, 2014 03:17 PM (e2ysZ)

213 Le Creuset makes a damn fine pot. Pricey, but well worth it. Posted by: Duke Lowell at February 09, 2014 06:55 PM Wife found a 5 qt. knock-off at Sam's for $20. Just as good as the real thing.

Posted by: olddog in mo at February 09, 2014 03:28 PM (EKOIc)

214 I met M.F.K. Fisher once. She was a vicious old broad with not a good word for anyone. When she was young, she had to clean motel rooms for a living. I think that colored her view of mankind. "The messes people leave."

Posted by: Banjo at February 09, 2014 03:34 PM (lMtGt)

215 Antique Malls / Flea Markets are a good place to score cheap enamelware.

Posted by: garrett at February 09, 2014 03:38 PM (5a+o3)

216
I love this thread. It's really hard to accidentally write something banworthy in a food thread.

Posted by: Grampa Jimbo at February 09, 2014 05:51 PM (V70Uh)

Unless you start arguing Pollock vs Cod.

Posted by: IllTemperedCur at February 09, 2014 04:08 PM (aYjRw)

217 I make killer ginger-peach biscuits. Basically, just normal biscuits with the buttermilk replaced by peach yogurt and minced ginger thrown in.

Posted by: Kasper in search of a job... at February 09, 2014 05:09 PM (OVmhO)

218 @ CBD..that made me laugh. Thanks.

Posted by: Blake at February 10, 2014 06:17 AM (rvVUZ)

219 Bacon lovers:

I just learned a new trick while browsing King Arthur Flour's website, which is so fun I can lose myself in their recipes for hours.

Anyway, the tip is, never fry your bacon on the stovetop.

Instead, you bake it in the oven. Here's the link:

http://www.kingarthurflour.com/blog/2013/12/01/bakin-the-bacon/

I was as skeptical as some of the commenters over there but I tried it (with a large sheet of parchment), also in a deeper pan than the one in the demo.

The result was perfectly crisp bacon, not a single splatter in the oven, and when the bacon grease that was left in the pan was cool and solidified, it lifted out in the parchment leaving the pans virtually spotless. No lingering smell in the house, either.

The bacon turned out completely flat, no curls, and with perfect crunchy texture. I am a complete convert to this method. I hope this helps someone else!

Posted by: Mongerel at February 10, 2014 07:19 AM (YqWfw)

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