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December 22, 2013

— Open Blogger

We Politely Request That All Off-Topic or Political Comments Be Directed to the Thread Directly Below This One, Which Will Serve Officially as the Current "Active Conversation" Thread for All Discussions Not Related To This Topic.
-- Sincerely, the Fascist MGMT

One of the pleasures of the Christmas season is the debauchery of suspended diets, relaxed drinking rules, and the undeniable pleasures of foods that are just too much for regular consumption, but put a lovely exclamation point on a Christmas gathering.

For example, here's a drink, A candy-cane blitz-tini (courtesy of phoenixgirl) that nobody other than a psychotic elf would order in April, but at that late-December office party with your boss paying?

Absolutely. Be warned however; if you don't actually like the flavor of candy canes, this will be an unpleasant experience. I can speak knowledgeably, because this guy made me a similar one last week. It was....interesting.

For a more grown-up but still festive drink, try this rye whiskey and chocolate concoction, made by Mr. McIntosh, one of the best (and least pompous) bartenders in the NY area. Shockingly he is not a "mixologist," does not have a handlebar mustache, does not wear a bow-tie and have garters on his sleeves. He just makes great, inventive drinks and is a masterful conversationalist.

He doesn't have a name for it, but to quote Mr. McIntosh,

"I've been playing with names like "Chocolate By Chile" or "Hot Chocolate" or "Shut Up And Drink This Asshole: It's Delicious"

3 oz. rye whiskey (Bulleit)
1 oz. Dorda Double Chocolate Liqueur*
1/2 oz. brown sugar simple syrup**
Healthy dose Sriracha bitters***

Shake vigorously with ice. And shake well, because the chocolate liqueur is quite thick. Pour into a chilled martini glass.

*This is the least sweet of the chocolate liqueurs...almost like unsweetened chocolate. Substituting will get you a sweeter drink.

**Brown sugar simple syrup - equal parts light brown sugar and water. Warm in a saucepan until just dissolved. Do not reduce.

***Tabasco or another hot sauce, even regular Sriracha can be substituted for the bitters but you will obviously lose some of the other flavors.

Shit People Say To Bartenders

And, because chocolate is like beer -- proof that God exists and wants us to be happy -- here is a decadent dessert that can be prepared ahead of time and refrigerated before baking. It's a modified version of a basic flourless chocolate cake recipe; one that I have tweaked over the years.

MOLTEN CHOCOLATE CAKE

4 ounces soft, unsalted butter, more for greasing dishes
12 ounces bittersweet chocolate (I use Caillebaut, which is sold in bulk)
4 extra-large eggs
Salt
7 ounces of granulated sugar or 6 ounces superfine sugar*
1 teaspoon vanilla extract
1/3 cup flour.

Preheat oven to 375Â°

Butter (and do a very good job! The more the merrier) seven or eight 4-ounce heatproof glass or ceramic baking dishes (white ramekins are the nicest**).

In a small saucepan over low heat or in a microwave oven, heat chocolate until just melted; set aside to cool slightly. Be gentle!

In a medium bowl, whisk eggs together with a pinch of salt until very frothy; set aside.

Using an electric mixer, cream together the butter and the sugar.

Gradually add egg mixture, then vanilla.

Add flour and mix until combined

Add chocolate and blend until smooth, but don't go overboard. And...the batter sets fairly quickly, so donÂ’t leave it sitting around while you putter around doing other stuff for dinner. It will be even more difficult to transfer into the baking dishes.

Divide batter into the baking dishes and arrange them on a baking sheet. I fill the ramekins to the inner lip (see the photo below), which is exactly four fluid ounces. That gives me seven cakes.

Bake until just firm and barely dry on surface, 13-15 minutes. The timing is very, very approximate. But be careful; the point of this dessert is spoonful of molten chocolate in the middle and a barely set, gooey cake. If you overcook them they will be nice little chocolate cakes, but nothing to write home about.

Remove dishes from the oven, run a thin knife or spatula around the cake and immediately invert cakes onto small plates or shallow bowls. I give the inverted dish a good rap with a knife to release the cake. Dust with powdered sugar and serve hot with a small scoop of good ice cream on the side.

You can also serve straight from the ramekin, but they will be hot and continue to cook the cake a bit, so adjust your baking time. Plus your guests will undoubtedly be inebriated and will burn themselves. But...it's probably the best way to serve them, so just have buckets of ice water available into which they can plunge their hands and soothe the burns.

Batter may be placed in baking dishes, covered with plastic wrap and refrigerated for a few days. If you have time, bring to room temperature before baking. Or not. It sounds good, but I am not sure that straight from the refrigerator makes much difference.

*I donÂ’t bother with the superfine: plain granulated works very well. Just make sure you cream the butter and sugar well.

**Don't buy the expensive French ones. The cheap ones work great. And white because it just looks better. Yeah, I'm an aesthete. Sue me.

[Per Serving: 532 Calories; 43g Fat (64.5% calories from fat); 9g Protein; 44g Carbohydrate; 8g Dietary Fiber; 157mg Cholesterol; 181mg Sodium.]

Posted by: Open Blogger at 11:30 AM | Comments (130)
Post contains 908 words, total size 6 kb.

1 Yay! The Food Thread !

Posted by: grammie winger at December 22, 2013 11:32 AM (P6QsQ)

2 I probably shouldn't reveal this, but the likelihood of anyone who knows me in real life ever reading this thread are practically nil (since they're all flaming moonbats). So here goes. A couple years ago I (along with a business partner) was approached to be the star of a reality show. (And no, I'm not going to reveal why, nor the topic of the show, so don't ask. It had nothing to do with politics or my blogging persona, but rather my "real life" self). We got pretty far into the process. A pilot episode was even filmed (though not edited). Meetings, contracts, agents, etc. The whole nine yards. HOWEVER, I was skeptical from the get-go. In the very first meeting between the me, my partner, our agent, the production company and the network representatives, I just came out and laid it on the line. I don't have a recording of the meeting, but I said something very much like this: "I'm worried. There are two kinds of reality shows: Shows in which the star of the show is authenticity depicted as an admirable hero; and shows in which the star is an unwitting buffoon. You guys are pitching this show to me as if it will be the first type: You claim we're going to be like the stars of "Queer Eye for the Straight Guy" or "Mythbusters" in which I am presented as an expert to be admired and emulated. But I suspect that this show will in fact be of the second type, and I'll end up being like the families on "Trading Spouses" or the stage moms on "Toddlers & Tiaras": They imagine that they're TV stars, but in fact they're only being featured so we the audience can mock and laugh at them. It is presumed by you the producers that the unwitting buffoons are so unrelentingly stupid that not only will they fall for the ruse in the first place, but even after they are publicly humiliated, they still won't wise up that they are laughingstocks. I suspect that you will endlessly reassure me that this show is not designed to make me a laughingstock, but I will never take you at your word. As a result, as we move through this process, I will be watching you for any sort of clues as to the true nature of the show; and also, I may demand some control over how it is edited and how I am presented." My agent about shat a brick when I said this, and the producers were visibly wide-eyed and uncomfortable. In fact, their reaction in my presence convinced me that I was spot-on correct. Partly as a result of my suspicious attitude, my show never made it to production and was never aired. Stillborn. And then about two years later (fairly recently, actually) a new show appeared on the same network which was OBVIOUSLY the fallback substitute for the show that was to star me. And exactly as I suspected: It was a make-fun-of-the-unwitting-buffoons freak show. I was right. The smartest thing I ever did was sabotage that show. Anyway, the point of what I'm saying is that I'm 100% sure the same process happened with Duck Dynasty: The producers told the Robertsons they'd be heroes, and then behind their backs planned to paint them as buffoonish ignorant rednecks, to be mocked. And then it backfired: The effete urban intellectuals (the intended audience) never tuned into the show, but instead America's rednecks discovered it, and did in fact regard the Robertsons as heros.

Posted by: zombie at December 22, 2013 11:32 AM (+cx5n)

3 I thought maybe if I was first, it wouldn't count as off-topic, since I was setting the tone! Missed it by THAT much. I extend my hands for appropriate knuckle-rapping. Ow!

Posted by: zombie at December 22, 2013 11:33 AM (+cx5n)

4 I'm thinking I might make some peanut brittle.

Posted by: grammie winger at December 22, 2013 11:35 AM (P6QsQ)

5 I think I'll leave it to the Horde what horrible punishment will be meted out to zombie.

Posted by: CharlieBrown'sDildo at December 22, 2013 11:36 AM (QFxY5)

6 That first drink picture looks awful tasty.

Posted by: grammie winger at December 22, 2013 11:36 AM (P6QsQ)

7 I own an "Eskimo Cookbook" published in the 1940s that has a recipe for the ULTIMATE fattening cold-weather "treat": Walrus Blubber Ice Cream. For real. Basically, it's like ice cream, except you use softened walrus blubber instead of cream.

Posted by: zombie at December 22, 2013 11:37 AM (+cx5n)

8 5 I think I'll leave it to the Horde what horrible punishment will be meted out to zombie. Posted by: CharlieBrown'sDildo I think the appropriate punishment would be to make me eat some walrus blubber ice cream.

Posted by: zombie at December 22, 2013 11:38 AM (+cx5n)

9 Basically, it's like ice cream, except you use softened walrus blubber instead of cream.

Posted by: zombie at December 22, 2013 03:37 PM (+cx5n)

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

...... checks the Sunday paper to see if the Piggly Wiggly has walrus blubber on sale .....

Posted by: grammie winger at December 22, 2013 11:38 AM (P6QsQ)

10 I think I'll leave it to the Horde what horrible punishment

So much for the 8th Amendment in the ObamaCare era.

Posted by: DaveA[/i][/b][/s] at December 22, 2013 11:38 AM (DL2i+)

11 peanut brittle

Posted by: grammie winger at December 22, 2013 03:35 PM (P6QsQ)

I've been making it with a pinch of cayenne pepper, and it's great!

Posted by: CharlieBrown'sDildo at December 22, 2013 11:39 AM (QFxY5)

12 Cayenne pepper ? Really?

hmmmm

Posted by: grammie winger at December 22, 2013 11:40 AM (P6QsQ)

13 Posted by: zombie at December 22, 2013 03:38 PM (+cx5n)

I hesitate to agree, because it might actually exist.

I am going to move your interesting comment to the Open Thread if you don't mind....

Posted by: CharlieBrown'sDildo at December 22, 2013 11:40 AM (QFxY5)

14 Geeze Louise

Hipster Douchbags of all genders in that video.

Posted by: Trainer's looking to join a Militia. at December 22, 2013 11:41 AM (7EbAY)

15 Shit People Say To Bartenders Ah, so THAT'S why I drink in the comfort of my own home.

Posted by: fluffy at December 22, 2013 11:42 AM (Ua6T/)

16 Food thread torture on a day when I am on a clear liquid diet.

Posted by: Vic[/i] at December 22, 2013 11:42 AM (T2V/1)

17 Food thread torture on a day when I am on a clear liquid diet.

Posted by: Vic at December 22, 2013 03:42 PM (T2V/1)

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

Vodka is clear.

Posted by: grammie winger at December 22, 2013 11:43 AM (P6QsQ)

18 I am going to move your interesting comment to the Open Thread if you don't mind.... Posted by: CharlieBrown'sDildo Please do! [slinks away]

Posted by: zombie at December 22, 2013 11:44 AM (+cx5n)

19 Posted by: Vic at December 22, 2013 03:42 PM (T2V/1)

Moonshine!

Posted by: CharlieBrown'sDildo at December 22, 2013 11:47 AM (QFxY5)

20 Basashi ice cream.

Posted by: Dr. Varno at December 22, 2013 11:48 AM (V4CBV)

21 Confession: I can take or leave chocolate, and I actively dislike cake, especially chocolate cake. *runs and hides* But seriously, it's hard to take certain inlaws who regard it as a persona insult and/or crypto dieting. (Not like the latter is any of their business.) Now, if y'all will excuse me, I'm off to find some rock salt to put into my bag of cool ranch doritos.

Posted by: Lizzie at December 22, 2013 11:49 AM (7jG27)

22 I'm gonna drag some of my posts from last night's ONT into here. Don't worry, they are on topic (or close enough.) So last night, we pulled out my wife's cookie press (a gift from a well meaning friend who seems not to get that my wife doesn't cook. Oddly it's my wife's best friend, but I digress.) So I pulled open the manual, and made the Vanilla Spritz cookies (basically flour, vanilla butter, an egg and cardamom. They turned out OK, but I'm not a fan of the cookie press, it took a shit ton of work to make them, and the shapes are close, but not great (I'm not sure it wasn't less work than just rolling out sugar cookie dough.) I told my wife "these are cookies for when you have 8 year old kids and you can pass off some basic icing to them." (My cookies are uniced because...lazy.) In any case, either tonight or tomorrow, I'm pulling out the "throw back to my childhood" Hello Dolly Cookies, because...eh, nostalgia.

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 11:50 AM (GaqMa)

23 Vodka and Moonshine all sound nice, but (1) Going into hospital tomorrow and (2) Its Sunday and no liquor stores open.

Posted by: Vic[/i] at December 22, 2013 11:50 AM (T2V/1)

24 I'm not much of a chocolate eater either but I do like cake. I always make a rum cake with pecans for Christmas Day dinner.

Christmas Eve we don't eat anything good. We eat Swedish food.

Posted by: grammie winger at December 22, 2013 11:51 AM (P6QsQ)

25 the undeniable pleasures of foods that are just too much for regular consumption

My nephew made "cookies" of Rolos melted between two Ritz crackers. His sister made "cookies" of peanut butter smeared between two Ritz crackers and dipped in "chocolate" candy bark.

I tried the old "here, I'll give you my cookies if you go out to the garage and get me a beer" trick, but our mothers foiled our plans and now I have to eat Ritz cracker cookies instead of beer. O_o

Posted by: HeatherRadish™ drinking heavily at December 22, 2013 11:51 AM (xW2bf)

26 Posted by: Vic at December 22, 2013 03:42 PM (T2V/1)

The nutritional analysis of the chocolate cake is from MasterCook 9, which you recomended to me a few years ago.

It's great.

Posted by: CharlieBrown'sDildo at December 22, 2013 11:51 AM (QFxY5)

27 Heather -

those cookies sound rather, er, horrible.

Posted by: grammie winger at December 22, 2013 11:52 AM (P6QsQ)

28 8 5 I think I'll leave it to the Horde what horrible punishment will be meted out to zombie.
Posted by: CharlieBrown'sDildo

I think the appropriate punishment would be to make me eat some walrus blubber ice cream.

Eaten in the barrel. From the floor. With a fork.

Posted by: pep at December 22, 2013 11:53 AM (6TB1Z)

29 Honestly, I'm just on my way to the open thread to see what Zombie said. But I have to stop and note that I'm surprised that in 20 or so comments no one mentioned what it looks like is on the top of that first drink. Good day.

Posted by: Stringer Davis at December 22, 2013 11:53 AM (xq1UY)

30 Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 03:50 PM (GaqMa)

I have looked at those presses, but they seem pretty flimsy, and definitely not powerful enough to extrude chocolate cookie dough.

Posted by: CharlieBrown'sDildo at December 22, 2013 11:53 AM (QFxY5)

31 I use the cookie press when I make Spritz cookies but that's about it. Spritz dough goes through easily.

Posted by: grammie winger at December 22, 2013 11:54 AM (P6QsQ)

32 That picture of a ramekin gave me flashbacks to my brief career as a line cook in "fine dining." Now I can't decide if I want to filch a spinach-artichoke dip or a creme brulee to snack on during a break.

Posted by: Country Singer at December 22, 2013 11:54 AM (FNL3q)

33 29 Honestly, I'm just on my way to the open thread to see what Zombie said. But I have to stop and note that I'm surprised that in 20 or so comments no one mentioned what it looks like is on the top of that first drink. Good day. Posted by: Stringer Davis at December 22, 2013 03:53 PM (xq1UY) ======================= I'm...not seeing it. Sorry. You're gonna have to come out into the open and currupt me yourself. (I'm assuming it's diiiirdy.)

Posted by: Lizzie at December 22, 2013 11:55 AM (7jG27)

34 My oldest kid decided to make a Traditional Christmas Pudding. So we dug through the cookbooks and found a recipe. Wow, long cooking time -- like 24 hours. Oh, and then you have to soak it in brandy for . . . THREE WEEKS?! After a look at the calendar we decided to make a different dessert. But next year . . .

Posted by: Trimegistus at December 22, 2013 11:55 AM (dHBeB)

35 I lost my sweet tooth years ago, but used to enjoy stollen around the holidays. Good with a coffee or cocoa.

Posted by: Dr. Varno at December 22, 2013 11:55 AM (V4CBV)

36 Inspired by the picture, I poured some Rumple Minze.

Posted by: fluffy at December 22, 2013 11:55 AM (Ua6T/)

37 Posted by: CharlieBrown'sDildo at December 22, 2013 03:53 PM (QFxY5) There is a cocholate cookie recipe, but I didn't want to have to buy chocolate powder (although the cardamom was probably more expensive, c'est la vive.) Anyway, I was stunned by how well the dough extruded. The final dough product was about what you expected, slightly denser than playdough and yet, it extruded each time with decent effect. what's interesting though is that the press doesn't cut the dough, so it relies on sticking to the pan to actually work. Which mean you can't really just whip up some sugar cookie dough and shove it in there, it's probably not sticky enough.

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 11:56 AM (GaqMa)

38 Busy, busy. Just put my pate in the fridge. French relatives for Christmas Eve dinner. My menu: First Course/Hors dÂ’oeuvres/Appetizers Â• Goat Cheese with Cranberries Â• Terrine de Veau aux Fruits Confits (Veal Pate with Dried Apricots, Hazelnuts and Pistachios) Â• Palmiers au Basilic (Basil-Scented Savory Cookies) Â• Cornichons/Gherkins Â• Country Bread Second Course Â• Celery Root-Potato Puree Main Course/Entre Â• Duck Breast with CrÃ¨me Fraiche and Roasted Grapes (served on a bed of greens) Dessert Â• Gateau Basque (without rum, but, with the pastry cream AND cherry preserves) Wine, lots of wine...

Posted by: artisanal 'ette at December 22, 2013 11:56 AM (IXrOn)

39 15 Shit People Say To Bartenders Ah, so THAT'S why I drink in the comfort of my own home. Posted by: fluffy The most interesting thing anyone ever said to me while bartending was "any chance we can get you to bartend naked? You can keep the tie on if you want." "Yes pretty lady, you stand a very good chance of getting me to bartend naked, just let me go lock the door." I would suspect that this scenario isn't as rare as one (non-bartender) would think as I had many interesting proportions back in those days.

Posted by: traye at December 22, 2013 11:56 AM (UKCOL)

40 Ramekins. You really can't have enough of those things lying around.

Posted by: garrett at December 22, 2013 11:57 AM (VUPwe)

41 Vodka is clear. Posted by: grammie winger at December 22, 2013 03:43 PM (P6QsQ) heh.

Posted by: artisanal 'ette at December 22, 2013 11:57 AM (IXrOn)

42 For Christmas Eve we're doing my old family tradition and going to a goddamned restaurant. Because the last thing you want to be doing on Christmas Eve is washing dishes.

Posted by: Trimegistus at December 22, 2013 11:57 AM (dHBeB)

43 My MIL died this year so the girls and I will have to make her world-famous, super-decadent Lemon Curry Rice for Mr. DeVille sometime this Christmas. It's a favorite of his so MIL always made it for him when we visited over the holidays. Given the morons' love of bacon, I'll thought I'd share it here: LEMON CURRY RICE 1 cup Uncle Ben's converted rice, cooked as per pkg 1/4 cup butter 2 Tbsp minced fresh parsley 1 medium onion, minced 1 tsp grated lemon peel 1 cup sour cream 1/2 cup mayonnaise 1 Tbsp lemon juice 1 1/2 tsp curry powder black pepper to taste 12 pieces of bacon, fried crisp and crumbled -Saute onion, parsley, and lemon peel in the butter until onion is soft. Fold this into the cooked rice. Place on serving dish. -Mix next 5 ingredients and slop on rice as sauce -Top with crumbled bacon. Serves 4. Approximate calorie count per serving: 143,550

Posted by: Margarita, insufferable suffering Redskin fan at December 22, 2013 11:58 AM (dfYL9)

44 26 The nutritional analysis of the chocolate cake is from MasterCook 9, which you recomended to me a few years ago.

It's great.

Posted by: CharlieBrown'sDildo at December 22, 2013 03:51 PM (QFxY5)

That's a good cookbook program for tracking calories. Also has some good recipes. I have added a bunch of my favorite Betty Crocker stuff to mine.

I wonder if anyone has version 10 and if it better than 9?

Posted by: Vic[/i] at December 22, 2013 11:58 AM (T2V/1)

45 They turned out OK, but I'm not a fan of the cookie press, it took a shit ton of work to make them, and the shapes are close, but not great (I'm not sure it wasn't less work than just rolling out sugar cookie dough.)

In my experience, the temperature and consistency of the cookie dough makes a big difference in how cookie press cookies turn out. Get either one slightly wrong and the whole thing is more of a chore than it should be. Because of that, mine gathers dust in the back of the cupboard.

Posted by: Retread at December 22, 2013 11:58 AM (cHwk5)

46 My buddy's sister just sent him a red velvet cheesecake from New York. Damn thing was so good I would almost move near bloombergistan. Not really, but the cheesecake was immense.

Posted by: traye at December 22, 2013 11:59 AM (UKCOL)

47 Posted by: Trimegistus at December 22, 2013 03:57 PM (dHBeB) My parents used to order Domino's pizza (the only place around here that was open for some reason.) Later they started cooking family dinners and going to midnight mass.

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 11:59 AM (GaqMa)

48 Posted by: artisanal 'ette at December 22, 2013 03:56 PM (IXrOn)

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

WOW.

I have Swedish relatives. We get blodkorv, boiled potatoes and rice pudding.

Posted by: grammie winger at December 22, 2013 11:59 AM (P6QsQ)

49
"I donÂ’t bother with the superfine: plain granulated works very well."

Barbarian.

You can make superfine out of cheap ol regular sugar yourself. Toss the sugar into a food processor with a metal blade and grind it down for a couple of minutes.

Posted by: Laurie David's Cervix at December 22, 2013 12:00 PM (kdS6q)

50 Posted by: Retread at December 22, 2013 03:58 PM (cHwk5) A part of me wants a stand mixer, it'd make many things I do so much easier. Another part of me knows that they're pricey and take a lot of space and my counter is already quite full with a coffee maker, Electric Kettle/tea supplies, microwave and a toaster.

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 12:01 PM (GaqMa)

51 I have Swedish relatives. We get blodkorv, boiled potatoes and rice pudding. Posted by: grammie winger at December 22, 2013 03:59 PM (P6QsQ) blodkorv - dear Lord rice pudding - love it!

Posted by: artisanal 'ette at December 22, 2013 12:01 PM (IXrOn)

52 blodkorv - dear Lord

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

Ya. If you really want to lose your appetite, search Google images.

Uff da

Posted by: grammie winger at December 22, 2013 12:02 PM (P6QsQ)

53 Posted by: artisanal 'ette at December 22, 2013 03:56 PM (IXrOn)

Um, where do you live? I'm asking for a friend.

@39
Proportions or propositions? I suppose it works either way.

Posted by: pep at December 22, 2013 12:03 PM (6TB1Z)

54 those cookies sound rather, er, horrible.

I used to make the peanut-butter ones when I was that age, and ate as many as I could get away with. But these days I'd rather have a nice wholesome beer than a puddle of chocolate-colored corn syrup.

Posted by: Weird Aunt HeatherRadish at December 22, 2013 12:05 PM (xW2bf)

55 I made room in the lower cabinet for the stand mixer just to get it off the counter. BTW, it isn't a Kitchen Aid, just an inexpensive Sunbeam from 25 or 30 years ago. You might try second hand stores instead shelling out big bucks for something that gets occasional use.

Posted by: Retread at December 22, 2013 12:05 PM (cHwk5)

56 REDSKIN SPECIAL 1 cup alcohol (any kind, including isopropyl) 1/2 cup crushed hemlock Enjoy!

Posted by: Margarita, insufferable suffering Redskin fan at December 22, 2013 12:06 PM (dfYL9)

57 52 blodkorv - dear Lord -------------- Ya. If you really want to lose your appetite, search Google images. Uff da Posted by: grammie winger at December 22, 2013 04:02 PM (P6QsQ) ================== Heathens. Black pudding is a gift from god. Slice it and fry it up with butter. Maybe add some salt if you're as insane about the substance as I am. It. Is. Delicious. *stalks off, having avenged honor of entire continent - you're welcome, guys*

Posted by: Lizzie at December 22, 2013 12:07 PM (gVCEL)

58 Posted by: Retread at December 22, 2013 04:05 PM (cHwk5) I've seen special cabinets that store the mixer on a lift to bring it up to counter height. It looks cool, but I have no where to put that cabinet (I've notice your kitchen stuff expands to fit the space you have for it!)

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 12:08 PM (GaqMa)

59 My nephew made "cookies" of Rolos melted between two Ritz crackers. His sister made "cookies" of peanut butter smeared between two Ritz crackers and dipped in "chocolate" candy bark. I tried the old "here, I'll give you my cookies if you go out to the garage and get me a beer" trick, but our mothers foiled our plans and now I have to eat Ritz cracker cookies instead of beer. O_o Posted by: HeatherRadishÂ™ drinking heavily at December 22, 2013 03:51 PM (xW2bf) My MIL told me she did some sort of rolo on top of a pretzel cookie. Haven't seen or tried it yet. I'm having Christmas eve....lots of appetizers and a pork loin roast. I have so many things to make and can't really make any of them until tomorrow.

Posted by: [/i][/b][/u][/s] Tami at December 22, 2013 12:09 PM (bCEmE)

60 I have two dozen+ ramekins accumulated fron Dean and Deluca lobster pot pies. Today I made sime of the best meatball subs I've ever made. And promptly fell asleep watching football. I think I'm becoming a middle aged man.

Posted by: Y-not, 1% in the kitchen at December 22, 2013 12:10 PM (zDsvJ)

61 Posted by: Margarita, insufferable suffering Redskin fan at December 22, 2013 04:06 PM (dfYL9)

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

Sorry, but that was funny

Posted by: grammie winger at December 22, 2013 12:10 PM (P6QsQ)

62 I just thought I'd mention to the horde one of the best cookbooks I've ever had. It's called Eating in: The Official Single Man's Cookbook. (http://tiny.cc/b4hi8w) It's a humorous instruction manual designed to be the first cookbook/dating guide for someone who wants to learn how to cook to woo women. The recipes are simple (but GOOD, I still use the shrimp scampi recipe to this day, same with the chicken marsala which is Gingy's favorite dish, and recently realized that the spaghetti sauce recipe probably formed the basis for the scratch sauce I've been making for decades), they guide you through every step: what equipment a kitchen needs, exactly what to buy for each dish, how to prepare each item of food for cooking (example-how to chop scallions: A picture of a scallion with little hash marks all along the stalk, each one labeled "cut here"), how to cook each dish and oh yea, remember to do your laundry, clean the toilet before your date arrives and stash the porn under the couch. It's an excellent, simple, humorous book, and even though it's out of print, it's worth finding a used copy as a perfect gift for that teenage boy who needs to learn the basics before he goes on his own(if you're an Obama voter, it's a great gift for your 26 year old for the same reason).

Posted by: Weirddave at December 22, 2013 12:11 PM (N/cFh)

63 Duck had them over a Cracker Barrel ...

Cracker Barrel @CrackerBarrel Follow

We made a mistake, we listened to you, and we apologize. #DuckDynasty products are back in our stores. http://goo.gl/zftvZe

11:19 AM - 22 Dec 2013

Posted by: The Phil-ster at December 22, 2013 12:12 PM (e8kgV)

64 Hubby's in a cookie-making mood and was thinking of something vanilla, and I said why not try one my Croatian mother used to make, vanilla kiflice? (Kipfel in German - 'scuse me, Austrian.) They're very much like Mexican wedding cookies, but crescent shape. (So much like them I wonder if the Mexicans lifted it from the Germans, like the oom-pah-pah tuba in NorteÃ±o music.) Anyways, the canonical Mom recipe specified vanilla sugar. I've bought it lots of times for her so I know exactly what to get -- a packet of vanilla flavored sugar made by Dr. Oetker. I've seen it in plenty of places. Notice past tense. Now the one time in a decade I'm actively searching for it, I can't find it for love or money. Even places stocking every other packet made by the good Dr., including yeast. I even made the pilgrimage to Alpine Village Market, where everything Teutonic is sold. Didn't have it. Of course it was because they were out of stock, the white gold being snapped up by other bakers before I could get there. No biggie, we can improvise. But still a minor itch unscratched.

Posted by: Sister Sestina at December 22, 2013 12:12 PM (Em6d4)

65 It looks cool, but I have no where to put that cabinet (I've notice your kitchen stuff expands to fit the space you have for it!)

Plus ten percent.

Posted by: Retread at December 22, 2013 12:12 PM (cHwk5)

66 No true Scotsman eats candy canes!

Rye Whiskey on the other hand....

Posted by: Kreplach at December 22, 2013 12:14 PM (Xkr8I)

67 Christmas will be: Roast goose Gingerbread dressing Confit of pears, Shallots, and balsamic vinegar And probably that scalloped fennel & potatoes one of our morons mentioned the other day With Indian pudding for dessert.

Posted by: Y-not, 1% in the kitchen at December 22, 2013 12:14 PM (zDsvJ)

68 I even made the pilgrimage to Alpine Village Market, where everything Teutonic is sold.

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

That sounds like an interesting place to shop. Where is it?

Posted by: grammie winger at December 22, 2013 12:14 PM (P6QsQ)

69 56 REDSKIN SPECIAL 1 cup alcohol (any kind, including isopropyl) 1/2 cup crushed hemlock Enjoy! Posted by: Margarita, insufferable suffering Redskin fan at December 22, 2013 04:06 PM (dfYL9) Heh. Indeed.

Posted by: RWC at December 22, 2013 12:15 PM (x+hyH)

70 Posted by: Sister Sestina

If you have a Penzeys near you, they will have vanilla sugar. Not Dr. Oetkers, their own brand, but hey, it's vanilla sugar.

Posted by: Weird Aunt HeatherRadish at December 22, 2013 12:15 PM (xW2bf)

71 Cracker Barrel @CrackerBarrel Follow We made a mistake, we listened to you, and we apologize. #DuckDynasty products are back in our stores. http://goo.gl/zftvZe 11:19 AM - 22 Dec 2013 Posted by: The Phil-ster at December 22, 2013 04:12 PM (e8kgV) Wow! There's something you almost never see. Admitting a mistake. Good for them!

Posted by: [/i][/b][/u][/s] Tami at December 22, 2013 12:18 PM (bCEmE)

72 @38 Your menu looks great, artisanel.

Posted by: Y-not, 1% in the kitchen at December 22, 2013 12:19 PM (zDsvJ)

73 68 I even made the pilgrimage to Alpine Village Market, where everything Teutonic is sold. ---------------- That sounds like an interesting place to shop. Where is it? Posted by: grammie winger at December 22, 2013 04:14 PM (P6QsQ) ======== It's in Torrance, California. 833 W Torrance Blvd. ======= If you have a Penzeys near you, they will have vanilla sugar. Not Dr. Oetkers, their own brand, but hey, it's vanilla sugar. Posted by: Weird Aunt HeatherRadish at December 22, 2013 04:15 PM (xW2bf) ======== There's one about an hour's drive, in a place I actively avoid during shopping season, so no dice for me. It really doesn't matter. If I can't do the Tradition, I'd rather improvise.

Posted by: Sister Sestina at December 22, 2013 12:22 PM (Em6d4)

74 Vic Are you prepping for a colonoscopy with that liquid diet?

Posted by: Y-not, 1% in the kitchen at December 22, 2013 12:23 PM (zDsvJ)

75 Ooooo, that cocktail looks wonderful!!! And, yay, Cracker Barrel, loved reading that story earlier, good for them!

Posted by: Peaches at December 22, 2013 12:23 PM (8lmkt)

76 I'm not a big drinker but that candy cane martini looks great.

Posted by: FenelonSpoke at December 22, 2013 12:23 PM (BC6cY)

77 I just got myself a slow cooker. Any morons want to share their favorite show cooker recipes? I'll start: http://tinyurl.com/l46xbfr Russian Apricot Chicken Ingredients: 1 (12 oz.) jar of apricot preserves 1 bottle of Russian salad dressing 1 to 2 lbs. boneless, skinless chicken breasts (thighs work great too) 1/2 onion, chopped (or if lazy like me, 1 pouch onion soup mix) Directions: 1. Place chicken breasts inside slow cooker. 2. In a bowl, mix half the jar of apricot preserves with half the bottle of Russian salad dressing. Stir in the chopped onions. Makes sure it's mixed well. 3. Pour the mixture over the chicken. 4. Cook on low for 8 hours. (6-7 seems to be better to keep it moist, can also cook on high for half the time)

Posted by: BornLib at December 22, 2013 12:23 PM (zpNwC)

78 71 Cracker Barrel @CrackerBarrel Follow We made a mistake, we listened to you, and we apologize. #DuckDynasty products are back in our stores. http://goo.gl/zftvZe 11:19 AM - 22 Dec 2013 Posted by: The Phil-ster at December 22, 2013 04:12 PM (e8kgV) Wow! There's something you almost never see. Admitting a mistake. Good for them! Posted by: Tami at December 22, 2013 04:18 PM (bCEmE) ====== Ans as my hubby sagely observed, an apology refreshingly free from the "we're sorry you got upset/misunderstood/don't know any better" non-apology tone.

Posted by: Sister Sestina at December 22, 2013 12:24 PM (Em6d4)

79 Posted by: Y-not, 1% in the kitchen at December 22, 2013 04:14 PM (zDsvJ) Sounds great.

Posted by: FenelonSpoke at December 22, 2013 12:25 PM (BC6cY)

80 iGourmet has Swedish vanilla sugar

Posted by: Y-not, 1% in the kitchen at December 22, 2013 12:25 PM (zDsvJ)

81 Hey, NDH, I posted this in football thread after you said you were moving over here. It's food related so not OT. I don't know why but I always make and eat better food on football Sunday than on any other day f the week. Posted by: Niedermeyer's Dead Horse Same here. However, we did big Christmas spread last nite with family. Today, I hit the freezer and fryer. quesadilla's, fried pickles for snacks. Tamales for main course. Wife and daughter approve.

Posted by: olddog in mo at December 22, 2013 12:25 PM (teFlO)

82 74 Vic
Are you prepping for a colonoscopy with that liquid diet?

Posted by: Y-not, 1% in the kitchen at December 22, 2013 04:23 PM (zDsvJ)

Yep, and I am starving to death.

Posted by: Vic[/i] at December 22, 2013 12:26 PM (T2V/1)

83 Wow! There's something you almost never see. Admitting a mistake. Good for them!

Posted by: Tami at December 22, 2013 04:18 PM (bCEmE)

Would have been better for them to say "Nope, no Duck Dynasty stuff, but the Duck Commander stuff is right over there on that shelf." (DD = A+E, DC = the Robertsons company)

Posted by: GGE of the Moron Horde, NC Chapter at December 22, 2013 12:27 PM (yh0zB)

84 Posted by: BornLib at December 22, 2013 04:23 PM (zpNwC) I was actually looking for something to make for Christmas dinner in a crock pot. Sound delicious. Thanks. What side dishes do you like to serve with it?

Posted by: FenelonSpoke at December 22, 2013 12:27 PM (BC6cY)

85 Ans as my hubby sagely observed, an apology refreshingly free from the "we're sorry you got upset/misunderstood/don't know any better" non-apology tone.

I kept looking for those phrases, and was stunned that they weren't there. They have been so overused that they are now completely counterproductive, and the CB folks, to their credit, were smart enough to see that.

Posted by: pep at December 22, 2013 12:28 PM (6TB1Z)

86 Good luck, bud. FWIW, it was much less annoying than I'd feared. Bonus: Pretty sure I'm now engaged to a doctor! ;-)

Posted by: Y-not, 1% in the kitchen at December 22, 2013 12:28 PM (zDsvJ)

87 In food-related football news

GO CHEESEHEADS !

Posted by: grammie winger at December 22, 2013 12:29 PM (P6QsQ)

88 Would have been better for them to say "Nope, no Duck Dynasty stuff, but the Duck Commander stuff is right over there on that shelf." (DD = A+E, DC = the Robertsons company) Posted by: GGE of the Moron Horde, NC Chapter at December 22, 2013 04:27 PM (yh0zB) I think they finally did the right thing. Leave both...let the consumer decide.

Posted by: [/i][/b][/u][/s] Tami at December 22, 2013 12:30 PM (bCEmE)

89 I'm giving two middle fingers to my diet today by eating peanut brickle. Haven't had it since I was a kid. Blood work tomorrow is also getting two middle fingers too.

Posted by: NCKate at December 22, 2013 12:30 PM (RSQB0)

90 I think they finally did the right thing. Leave both...let the consumer decide. Posted by: Tami at December 22, 2013 04:30 PM (bCEmE) Good point. However, it will be awhile before I go back. Actions have consequences.

Posted by: olddog in mo at December 22, 2013 12:33 PM (teFlO)

91 Saved! I unearthed a couple of 3-year old packets of vanilla sugar from the back of the spice shelf. It must be three years old because I was buying various sugars for a food basket for the brother-in-law and I remember buying a few extra for sentiment's sake. Now I just have to find out if it's still good. Preliminary googling indicates that the natural one with real vanilla specks might be degraded, but the original artificially flavoured one should be alright. Yay Science!

Posted by: Sister Sestina at December 22, 2013 12:33 PM (Em6d4)

92 Slow Cooker Carolina BBQ

1 bone in pork shoulder, about 5 lbs or so
1 T salt (I use a McCormick's Sea Salt spice weasel)
1 T pepper (McCormick's Peppercorn Medley spice weasel)
3/4 C white vinegar
3/4 C apple cider vinegar
1 T liquid smoke
1 T TryMe Tiger Sauce (or hot sauce of your choice)
2 T brown sugar
2 T cayenne pepper
2 T crushed red pepper flakes

1. Rinse the pork shoulder and put it in the crock pot. Season with salt and pepper. Mix the white and apple cider vinegar, then stir the liquid smoke and Tiger Sauce into the vinegar. Pour this concoction all around the pork roast. Cover and let it cook on low for 8-10 hours, turning once (carefully) at the halfway point.

2. Remove the pork shoulder from the crock pot, leaving the liquid in the pot, and put it in a big bowl. Remove all of the bones and shred the pork. I use a couple of barbecue forks for this purpose.

3. Mix the crock pot liquid up to combine the ingredients and save 2 cups, discarding the rest (or save it and make more sauce, waste not want not). Stir in the brown sugar, cayenne pepper and red pepper flakes.

4. Stir the shredded pork back into the sauce in the crock pot and continue to stir until the sauce is thoroughly mixed in with the pork. Serve on hamburger buns with slaw.

Posted by: GGE of the Moron Horde, NC Chapter at December 22, 2013 12:36 PM (yh0zB)

93
I think they finally did the right thing. Leave both...let the consumer decide.

Posted by: Tami at December 22, 2013 04:30 PM (bCEmE)

Good point. Agree unreservedly.

Posted by: GGE of the Moron Horde, NC Chapter at December 22, 2013 12:38 PM (yh0zB)

94 I'm giving two middle fingers to my diet today by eating peanut brickle. Haven't had it since I was a kid. Blood work tomorrow is also getting two middle fingers too. Posted by: NCKate at December 22, 2013 04:30 PM (RSQB0) How is peanut brickle different from peanut brittle? Or is it a regional naming thing?

Posted by: olddog in mo at December 22, 2013 12:42 PM (teFlO)

95 Posted by: BornLib at December 22, 2013 04:23 PM (zpNwC) I make a lazy stroganoff in the crock pot as follows: 1 Can Cream of Mushroom soup 1packet onion soup mix 1/2 coup Beef Broth (Stir) Add 1-1.5lb stew meat 2 VERY LARGE Vidalia onions (or 4 smaller yellow onions) Stir again. Cook for 7 or so hours on low. About 1 hour before eating add 1lb sliced mushrooms (I use Baby Bellas if I can find them) About 30 minutes before eating add 1 cup sour cream. Serve over either rice or egg noodles (the former sucks up more liquid so we've switched to that.)

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 12:44 PM (GaqMa)

96 Just read the comments. Not sure how brickle is different from brittle. Probably regional, I'm from Kentucky. Vic, I'm giving your tests tomorrow two middle fingers too.

Posted by: NCKate at December 22, 2013 12:46 PM (RSQB0)

97 Posted by: artisanal 'ette at December 22, 2013 03:56 PM (IXrOn) That sounds absolutely wonderful. Lucky guests. Unfortunately, I can't do fancy Christmas Eve dinners because of church services

Posted by: FenelonSpoke at December 22, 2013 12:46 PM (BC6cY)

98 Posted by: GGE of the Moron Horde, NC Chapter at December 22, 2013 04:36 PM (yh0zB) I do a Kalaua Pork similar to this: 1TSP/lb salt, rubbed over meat 1tsp/lb Liquid smoke Cook, 20hours on low. (No other liquid added) Shred, serve over rice with Hoisen sauce. For my BBQ pork I just use Rub I have from Salt Lick BBQ in place of salt and then whatever sauce I have on hand (usually Charlie Vargus Rendezvous sauce.)

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 12:46 PM (GaqMa)

99 84 Posted by: BornLib at December 22, 2013 04:23 PM (zpNwC) I was actually looking for something to make for Christmas dinner in a crock pot. Sound delicious. Thanks. What side dishes do you like to serve with it? Posted by: FenelonSpoke at December 22, 2013 04:27 PM (BC6cY) Rice and whatever veggie I feel like having at the time.

Posted by: BornLib at December 22, 2013 12:51 PM (zpNwC)

100 Holiday Tip: Anchor Brewing Christmas Ale 2013 You're welcome!

Posted by: USA at December 22, 2013 12:53 PM (VIaw0)

101 Excellent as always.

Posted by: Society of Arugula-&-Semen-based Recipe Enthuiasts at December 22, 2013 12:53 PM (+DZ/3)

102 92 I see a couple different flavors of liquid smoke out there. Which is best?

Posted by: BornLib at December 22, 2013 12:54 PM (zpNwC)

103 Posted by: BornLib at December 22, 2013 04:23 PM (zpNwC Oh and for crazy easy we stole a "Creamy Crock Pot Chicken" recipe from my cookbook: 2 cans Cream of Mushroom Soup 2 cups Sour cream 1 package Onion soup mix 1.5lb chicken breast Mix the first 3 together (it's gonna be thick as heck) Push the breasts down in the mixture. Cook on low 8 hours. (You have to stir this every so often, it will burn to the sides of the crock pot. A little browing is tasty, much past that is bad.) Shred the chicken before eating (by the time it's done cooking shred the chicken is basically "push on chicken with a spoon") Serve over rice.

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 12:55 PM (GaqMa)

104 I always have a mason jar of sugar with 3-4 scraped vanilla beans in there. I use that instead of regular sugar in most of my baking.

Posted by: garrett at December 22, 2013 12:57 PM (VUPwe)

105 Posted by: BornLib at December 22, 2013 04:54 PM (zpNwC) I usually try to find Colgin personally. Whatever I bought last time was must have been diluted, it was brown and transparent (as opposed to black and opaque). If it doesn't smell like a BBQ pit when you open the bottle, it's weak

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 12:58 PM (GaqMa)

106 95 Lazy! That's my magic cooking word! I'm very much going to have to try that.

Posted by: BornLib at December 22, 2013 12:59 PM (zpNwC)

107 Even if it sounds intimidating, everyone should try making the Guinness Chocolate Pudding recipe at least once- though I use Bailey's when making the whipped cream. Hardest part is NOT scrambling the eggs when you mix them in. But the end result will stun anyone who thinks you can't cook. My wife still can't believe I pulled it off: http://tinyurl.com/yatwq7q Can't stress this enough: the darker the chocolate, the better. And let it cool in the fridge for a while- at least six hours. But the end result is incredible.

Posted by: CAC at December 22, 2013 01:00 PM (+DZ/3)

108
Just read the comments. Not sure how brickle is different from brittle. .
Posted by: NCKate

I think brittle + chocolate coating = brickle

Although brickles also seem a bit softer and more toffeelike.

Posted by: Laurie David's Cervix at December 22, 2013 01:00 PM (kdS6q)

109 103 I like the sound of that.

Posted by: BornLib at December 22, 2013 01:01 PM (zpNwC)

110 Slow-cooker recipes (note: I always brown/sear the meat etc first so I use a metal insert slow-cooker or do it in a heavy pot in the oven) Pork braised in milk Sear cheap cut of pork (I use bone in blade roast). Add 5-10 whole cloves of garlic. Add whole milk up to about half-way up the roast. Roast/cook low and slow. The longer the better. Pork turns out wonderfully fork-tender. Great for pulled pork, carnitas type dishes, etc. Basque pork stew Large cubes of pork. (Often I use the pre-cooked stuff from the milk braised recipe.) Sautee sliced garlic cloves, sliced onions and red/orange/yellow bell peppers. Add grated rind of 1 orange, seedless orange coarsely chopped, good smoky paprika, red pepper flakes to taste, and for liquid use either chicken broth (unsalted) or white vermouth or both. Cook low and slow. Pot roast in port Sear pot roast. Add 1 cup of port, reduce by half. Add beef stock (unsalted) to bring liquid up to halfway up the chunk o' meat. Cook low and slow. Finish on stove top - remove the meat, add a few cloves of finely chopped garlic cook for another half an hour or so. Then thicken sauce with flour-butter mixture. Rabbit braised in Belgian Ale (I used pheasant, which held up well b/c it's a pretty tightly grained type of meat compared to chicken) Flour and sear meat. Remove from pot. Sautee until it's golden brown a couple of thickly sliced onions. Add 5 or so whole garlic cloves and several sprigs of thyme towards the end of the sautee. Deglaze with 12 oz Belgian ale (I used Chimay) and 4 oz chicken stock. Add cubed (1/2" cubes worked well) celery root. Return meat to pot. Cook for a couple of hours low and slow. Finish on the stove by reducing sauce by 1/3rd at high heat, then stirring in a couple of TBSP of whole grain mustard and brown sugar.

Posted by: Y-not at December 22, 2013 01:04 PM (zDsvJ)

111 95 Lazy! That's my magic cooking word! I'm very much going to have to try that. Posted by: BornLib at December 22, 2013 04:59 PM (zpNwC) Have extra sour cream on hand, I sometimes have to very the amount. I've tried thickening it by mixing flour in with the sour cream to mixed results. I finally gave up and just switched to serving it over rice

Posted by: tsrblke, PhD(c) No Really! at December 22, 2013 01:04 PM (GaqMa)

112 Whoops, I forgot to add sliced raw mushrooms to that pot roast recipe at the point that you add the garlic.

Posted by: Y-not at December 22, 2013 01:05 PM (zDsvJ)

113 Posted by: Y-not at December 22, 2013 05:04 PM (zDsvJ)

Well, that tears it Y-not, I need to come and live with you.

Posted by: Peaches at December 22, 2013 01:06 PM (8lmkt)

114 Hmm, seems I'm eating peanut brittle then.

Posted by: NCKate at December 22, 2013 01:09 PM (RSQB0)

115 Hardest part is NOT scrambling the eggs when you mix them in. But the end result will stun anyone who thinks you can't cook. Just temper them in a bowl and then add them back.

Posted by: garrett at December 22, 2013 01:11 PM (ZXI9b)

116 From the southern living 2013 annual, there's a chocolate cookie recipe that includes putting a rolo in the middle of each cookie ball and baking for melted caramel innards.

Posted by: NCKate at December 22, 2013 01:12 PM (RSQB0)

117

Yep. Good on Cracker Barrel. Might make a stop there this week for that reason.

Doesn't really strike me as a haven of liberalism or the GLADD folks anyhow.

Posted by: BunkerInTheBurbs at December 22, 2013 01:16 PM (X3xYu)

118 2100 miles of rain it feels like

Posted by: sven10077 at December 22, 2013 01:20 PM (qKV4I)

119 Got a batch of chocolate crinkle batter in the fridge firming up. Going to roll some of 'em in crushed candy cane before the powdered sugar and see how it tastes. Yum!

I just got a slow cooker a few months ago. A couple of good recipes I've used so far (just tweaked 'em for the slow cooker) are:

Pioneer Woman's Spaghetti Sauce (I freeze half - it makes a lot): http://preview.tinyurl.com/mb26blv

Canadian Maple Baked Beans:
http://thefigtreeblog.com/2012/09/canadian-maple-baked-beans.html

Posted by: Lizzy at December 22, 2013 01:22 PM (ruxvM)

120 sorry blased phone...nice food thread CBD

Posted by: sven10077 at December 22, 2013 01:22 PM (qKV4I)

121 7 zombie, Finally a use for Rosie O'donnell.... Heh th whale blubber sundae would be fattening

Posted by: sven10077 at December 22, 2013 01:24 PM (qKV4I)

122 @33, meet @101. Hope you two really hit it off.

Posted by: Stringer Davis at December 22, 2013 01:33 PM (xq1UY)

123 >>Well, that tears it Y-not, I need to come and live with you. As long as you're not allergic to dogs and kitties, you're more than welcome, Peaches!

Posted by: Y-not at December 22, 2013 01:39 PM (zDsvJ)

124 {{{{{Y-not}}}}}

Posted by: Peaches at December 22, 2013 02:06 PM (8lmkt)

125 I missed the food thread again... Us anybody still here? I was looking for a little chef advice.

Posted by: shredded chi, the young curmudgeon at December 22, 2013 02:30 PM (5S0JC)

126 I have my tamale order in at the local tortilla factory. They make the best tamales anywhere two days a year and I pick my two dozen up Tuesday morning.

Posted by: Lester at December 22, 2013 02:46 PM (2UPXV)

127 I am here chi.

Posted by: Y-not, 1% in the kitchen at December 22, 2013 02:49 PM (zDsvJ)

128 Thanks, Y. I made an awesome chicken pot pie a couple weeks ago - just cleaning out the fridge. I now have the idea that a broccoli & cheese CPP would be great. Think I should steam the broccoli first? Or put it in raw? I don't want it raw, but I don't want it mush, either. After doing a quick search, I see that I didn't invent a chicken broccoli cheese pot pie...

Posted by: shredded chi, the young curmudgeon at December 22, 2013 02:56 PM (5S0JC)

129 Yes chi I think you should steam first.

Posted by: Y-not, 1% in the kitchen at December 22, 2013 02:58 PM (zDsvJ)

130 I try, I try. Lord knows I try these modern cocktail fucking dog ass breath creation hell spawn chum. They are mortal fucking insults to the temple I call my body. If you don't have the palate to sip a good rum or bourbon or scotch neat or rocks, have a fucking Winnie cooler you hipster fucking pajama boy emo douchebag. I hate you so much. So very much I burn with hatred. And contempt.

Posted by: Rob Ford Fan Club President at December 22, 2013 06:07 PM (Lr0UN)

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