April 11, 2021

Food Thread: Dipping Into The Archives Edition [CBD]
— Ace Open Blog


That's a spicy margarita from "The Olde Pink House," in Savannah Georgia.

Exactly the sort of restaurant that sends me to the internet to find another place. Grand old building (gorgeous), old style name, reviews all say it is one of Savannah's best classic restaurants, but it has the scent of kitsch and tourist trap and there are actual real live tourists waiting outside for tables.

Luckily I listened to commenter "Jane D'oh" and didn't trust my obviously flawed instincts, because we had we had one of the best meals of the last five years.

The people who work there are uniformly professional, relaxed, competent and friendly. And everything was excellent. The service was friendly and classic, but not formal. The portions were exactly the correct size, so after several courses we were happily satiated but not unpleasantly stuffed. The cocktails were excellent. That margarita had a nice zing from the jalapeno but it wasn't stupidly hot like so many others I have tried. The wine guy wasn't pushy at all and we arrived at a choice that was excellent and well priced (shit...we had two bottles).

As for the food? The best Southern cooking I have ever eaten. There is nothing out of place on the menu; hell, we had fried green tomatoes and shrimp and grits as a first course! But those shrimp may have been the best shrimp I have ever eaten, certainly in the top two or three shrimp dishes ever. And the tomatoes were marvelously crispy and intensely flavored, but without the thick and unpleasant batter that one finds all too often. And the candied bacon underneath them? Yes, that's why I have been obsessing over candied bacon!

One dish I always look for when I am in the South is crispy whole flat fish, and the flounder here was marvelous. I would hesitate to get it again without asking for the apricot-shallot sauce on the side, because I think it dominated the perfectly fried fish. By the way, it was offered to me with the sauce on the side but I wanted to get the genuine article. It was delicious and I ate it all and licked the plate when my wife stepped out, so my complaint is more stylistic than anything.

Oh: dessert. Best dessert in a long, long time. They call it a "Peanut Butter and Praline Mousse Bomb." Sounds too sweet, but it wasn't. It was inventive and delicious; a perfect ending to an impressive meal.
[More comments below the fold]
I noticed something interesting about the very impressive staff; a fair number of them were black, which doesn't surprise me, but what I noticed was the distribution, which was much more even than an equivalent restaurant in more Northern climes. Why, if I didn't know better, I might think that the South handles race better than the oh-so-sophisticated-and-modern North!

Ah...the best part of the day! A cocktail set-up for a vodka Bumblebee and the all-important Rye Manhattan. And yes, it gets a bar spoon of real Wisconsin maple syrup. And a Maraschino cherry.

That Curaçao on the right was an interesting purchase. They are on the sweet side, and I have always assumed that those sorts of things were fungible. But the cheaper ones simply don't work in a Bumblebee because they overwhelm the drink with sugar, while the more refined (and expensive) one adds complexity. One difference is the amount of alcohol; the better ones seem to have a higher concentration than the sweeter and simpler ones.

What isn't pictured (besides the jug of Wisconsin maple syrup) is the squeeze bottle of ginger-honey simple syrup. I have mentioned it before, and it is a good example of how ingredients really can make a difference. it's a bit of a chore to make, but the results speak for themselves.
I was wandering in a local supermarket and found a display of heirloom tomatoes...but they were black skinned. I had never seen anything like it, so what the hell. They even were on sale, so I could justify it on frugal grounds! For early season tomatoes they were damned good too!

Why yes, just underneath the tomato is a slice of thick-cut bacon (its brother is behind it). And below the bacon? sharp cheddar from England. And the brioche bun is toasted in butter so it doesn't get soggy from the burger juices.

I take burger construction (and sandwich building) very, very seriously, and you should too!

That's a thick chunk of cod, which is a really nice fish, especially when you can find thick and meaty pieces as opposed to the typical thin fillets. They do have their place, like in fish tacos! I love fish tacos. A lot.

Anyway, that cod is sitting on a caramelized onion and white wine reduction, with some fresh thyme and more butter than I care to admit. And because many chefs scoff at serving cheese with fish, I made some sourdough toast with a hefty portion of Gruyere melted on top.

Do what you want. If that cod is just screaming "REDDI-WIP," then go for it! Following the dictates of pompous asshole chefs or food critics is a recipe for misery. By all means try new things, but if peanut and banana grilled cheese is your idea of food heaven...Enjoy!

Herb-crusted tuna steak, grilled for a few minutes just to get some color on the outside and warm it (barely) through. The recipe for the herb mixture? From Rachel Ray. Yes, that Rachel Ray. But I was poking through various sites and cook books for some good ideas and came upon hers...and it was the best one.

The guacamole salad is from The Barefoot Contessa At Home, and it is in regular rotation at Chez Dildo. If you do make it, up the olive in the dressing; She uses 1:1 lime juice : olive oil, and that's too tart. And maybe even back off the salt just a tiny bit.

One thing I do with most raw tomatoes I serve is slice them and salt them lightly to draw out a bit of the moisture, and in the case of those grape tomatoes, some of the seeds. It allows me to control the moisture and I think it improves the texture of some dishes. Maybe 15 minutes in a bowl with a paper towel to soak up the extra juice, then toss lightly and a lot of the seeds stick to the towel.

Kimchi is a grand food...even the insipid supermarket jars of it are okay. But good homemade kimchi? Or from a serious Korean restaurant? Awesome stuff, and worth a try, even if you have never tasted it and have heard stories of how it is made the traditional way.

There are a bunch of recipes on the internet, but my first experience with it was from a Korean friend who brought some from her mom's kitchen, who of course got the recipe from her grandmother. It was glorious stuff.

So...who's got a Korean grandmother with a classic recipe that she has never shared? A one year Platinum membership with Troll-B-Gon© and ampersand utility for the first commenter who breaks into his grandmother's house and steals her recipe.
Tender Broccoli Rabe that isn't bitter, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs, well-marbled NY strip steaks and elk backstrap to:
cbd dot aoshq at gmail dot com.

And don't think that you are off the hook with maple syrup and French Toast: I'm watching you...all of you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

Posted by: Ace Open Blog at 04:00 PM | Comments (348)
Post contains 1284 words, total size 10 kb.

1 Food. Food is good.

Posted by: Duke Lowell at April 11, 2021 04:03 PM (kTF2Z)

2 Sorry, was napping

Posted by: Skip at April 11, 2021 04:04 PM (Cxk7w)

3 Gotta sous vide that shit

Posted by: ghost of hallelujah at April 11, 2021 04:05 PM (sJHOI)

4 Making a hamburger Stromboli, but missing hot peppers and thought had pepperoni frozen but might have eaten it.

Posted by: Skip at April 11, 2021 04:06 PM (Cxk7w)

5 Swish that salt and tequila around in your mouth.  It's good for tooth pain.

Posted by: G'rump928(c) at April 11, 2021 04:06 PM (kTi97)

6 Making a ham Stromboli, but missing hot peppers and thought had pepperoni frozen but might have eaten it.

Posted by: Skip at April 11, 2021 04:07 PM (Cxk7w)

7 Love the Old Pink House!

Posted by: All Hail Eris at April 11, 2021 04:07 PM (Dc2NZ)

8 I ran out of pepperoni once.
Once.

Posted by: G'rump928(c) at April 11, 2021 04:07 PM (kTi97)

9 One week ago in this very thread, it happened. Little did anyone now. We were so young and naive then.

Posted by: Duke Lowell at April 11, 2021 04:08 PM (kTF2Z)

10 This is said with nothing but love:

The sideways images are such a perfect HQ moment right now.  Please don't fix them all.

Posted by: Moron Robbie at April 11, 2021 04:09 PM (9aYjv)

11 Yum! Hope that restaurant in Savannah is doing OK post-covid.

Posted by: Lizzy at April 11, 2021 04:09 PM (bDqIh)

12 Good looking chow CBD. Love me some cod, too.

Posted by: dartist at April 11, 2021 04:10 PM (+ya+t)

13 Also test:

&

Posted by: Moron Robbie at April 11, 2021 04:10 PM (9aYjv)

14 Forgot to add, I also had the fried green tomatoes and shrimp 'n' grits.  It was a revelation to sample tender top-of-the-line grits and not the boxed gravel one is usually served.
For tonight I used up the remaining lamb to make a lamb and veggie pie and some lamb curry.

Posted by: All Hail Eris at April 11, 2021 04:10 PM (Dc2NZ)

15 Went to the store on Monday to see if the hams would be on sale. Scored four big ones at 40 cents a pound. Have one in the oven right now.

Posted by: Duke Lowell at April 11, 2021 04:10 PM (kTF2Z)

16 *We have a famous old pink house in my neck of the woods, but it's not a restaurant, it's a spite house out alone in the marsh.

Posted by: Lizzy at April 11, 2021 04:11 PM (bDqIh)

17 9 One week ago in this very thread, it happened. Little did anyone now. We were so young and naive then. 

Posted by: Duke Lowell at April 11, 2021 04:08 PM (kTF2Z)

Perhaps a moment of silence is in order?

Posted by: Weasel at April 11, 2021 04:11 PM (MVjcR)

18
Why, if I didn't know better, I might think that the South handles race better than the oh-so-sophisticated-and-modern North!


And not to get off into the weeds on this, but I'm certain it's true.  We've always been too busy living and working beside each other to care too much about that crap.

Well, used to.  Looks like we won't be allowed to just be people for much longer.

Posted by: Moron Robbie at April 11, 2021 04:12 PM (9aYjv)

19 I checked The Olde Pink House's menu. I'll have the Habersham Platter and a side order of Corn Bread Fried Oysters.

Thanks.

Posted by: Additional Blond Agent at April 11, 2021 04:13 PM (ZSK0i)

20 That meal sounds amazing!

Posted by: CrotchetyOldJarhead at April 11, 2021 04:14 PM (5XK0y)

21  My food heaven was when I had a roommate last summer that likes to cook.   Tasty food that I didn't have to take time to cook.   Sadly she was just roughing it for a couple months while shopping for a condo to buy.  I can and do turn out some reasonable tasty meals,  stuff that cooks quickly or without needing attention while it cooks so I'm not poor from eating out all the time, but having the longer prep time meals a few times a week was a nice treat. 

Posted by: palerider at April 11, 2021 04:14 PM (Aashi)

22  
One week ago in this very thread, it happened. Little did anyone now. We were so young and naive then.


Post harder.

Posted by: Moron Robbie at April 11, 2021 04:14 PM (9aYjv)

23 CBD, that restaurant sounds right up my alley.  I've never been to Savannah, but have always meant to go -- I'll have to write this place down in case I ever make it there.  I love flounder, one of my favorite fish.
Re. orange curacao -- I've never tried Giffard, but I love their orgeat and banane du Bresil (Giffard's is the only decent banana liqueur I've ever found), so maybe I'll try their orange curacao.  But I usually just use Cointreau.  It's sweet, but not treacly, and has a depth of flavor that most triple secs and curacaos lack.

Posted by: Pastafarian at April 11, 2021 04:15 PM (sgHEm)

24 Lamb shanks in chianti tomato sauce for dinner. Cheating a lot since these purchased and were pre cooked. Hope they work out, too tired to cook.  Finishing off a cheap bottle of red wine. That should help if the lamb shank sucks.

Posted by: neverenoughcaffeine at April 11, 2021 04:15 PM (vLT5l)

25 Hey everybody. Hey food thread! Hey CBD!

CBD, sounds like you would love Slater's 50/50 here in SoCal. From everything I've read they put a lot of thought into everything that goes into and on their burgers. Expensive, but I've also heard/seen the burgers are BIG.

Also I'm kinda happy as I figured out how to make buffalo chicken pita wraps this past week. Learning how to make stuff that's better and more keto-friendly for me at home.

Posted by: qdpsteve at April 11, 2021 04:17 PM (L2ZTs)

26 CBD, I'll put DB Cooper's grilled tenderloin up against your boil in a bag crap any day of the week.  Salt, pepper, truffle.  HOT cherry wood coals.  3 1/2 minutes total cooking.  Perfect char on the outside, rare on the inside and the flavor was the best I've ever had.  
Put that in your plastic bag and smoke it.  

Posted by: nurse ratched at April 11, 2021 04:17 PM (U2p+3)

27

Cointreau was my go-to orange liqueur for years, but the original recipe for the Bumblebee, which i cribbed form a restaurant in London, called for curacao, so I gave it a shot. The Giffard is excellent, and if I ever need another flavored liqueur for a drink I will definitely try their version.

Posted by: CharlieBrown'sDildo at April 11, 2021 04:18 PM (Q9lwr)

28 Still hope the archives come back, think I had one of the last grey box comments, made it. It stuck, then it all went to tears.

Posted by: Skip at April 11, 2021 04:19 PM (Cxk7w)

29 We ate the Pirates' House restaurant once in Savannah.  My FiL was a long long time Savannah resident.

His tastes ran more to Wilson's seafood on the way to Tybee Island (I think it has burned down) and Johnny Harris Steakhouse (apparently also closed).

Mrs928 liked Mrs. Wilkes Boarding House even though there was always a line to get in.

Posted by: G'rump928(c) at April 11, 2021 04:19 PM (kTi97)

30 Spicy Margarita? I'll try anything once, but probably not something you want to get drunk on. 

Posted by: Aetius451AD at April 11, 2021 04:19 PM (lmikk)

31

CBD, I'll put DB Cooper's grilled tenderloin up against your boil in a bag crap any day of the week.  Salt, pepper, truffle.  HOT cherry wood coals.  3 1/2 minutes total cooking.  Perfect char on the outside, rare on the inside and the flavor was the best I've ever had.  
Put that in your plastic bag and smoke it. 
 Posted by: nurse ratched at April 11, 2021 04:17 PM (U2p+3)

Well...I tune if on a break from my chores and see an 'ol fashioned (not the drink) throw down!

Nice!

Posted by: Diogenes at April 11, 2021 04:19 PM (axyOa)

32 You made me hungry today. Just saying.

Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:19 PM (lgiXo)

33 Popcorn with sea salt time. Commence to fightin'!

Posted by: Additional Blond Agent at April 11, 2021 04:21 PM (ZSK0i)

34 oh sorry, Williams Seafood, not Wilson's Seafood.

Posted by: G'rump928(c) at April 11, 2021 04:21 PM (kTi97)

35 I'll put DB Cooper's grilled tenderloin up against your boil in a bag crap any day of the week. 

Put that in your plastic bag and smoke it.  

Posted by: nurse ratched at April 11, 2021 04:17 PM (U2p+3)
You left coast weirdos are so afraid of anything new. Your idea of great cooking is a new twist on the animal burger from In-n-Out, and then firing up a blunt.
Try something made with sous vide then get back to me.

Posted by: CharlieBrown'sDildo at April 11, 2021 04:22 PM (Q9lwr)

36 I got kind of drunk on margaritas yesterday. I used Triple Sec.

Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:22 PM (lgiXo)

37 Williams Seafood is where it first became apparent that there is no limit to the amount of shrimp I can eat.  I have eaten for two hours at an all-you-can-eat place before.  To the point that the cooks are coming out of the kitchen to observe this freak of nature.

Posted by: G'rump928(c) at April 11, 2021 04:23 PM (kTi97)

38
We ate the Pirates' House restaurant once in Savannah.

Good food and terrific atmosphere.  I remember their vegetable soup as being really good and I tried to replicate it (to no avail).

Posted by: All Hail Eris at April 11, 2021 04:23 PM (Dc2NZ)

39 I have been trying out a new 'no-knead' dutch oven bread recipe, and I like it. Now will try the variations. It's from Bake form Scratch magazine - easy and tasty:
https://tinyurl.com/kefaw5we


*This gets you to a list of the recipes, skip past the unnecessary members-only video

Posted by: Lizzy at April 11, 2021 04:23 PM (bDqIh)

40 I don't know why it doesn't recognize my nic. See if this works.

Posted by: Grammie winger's iPad at April 11, 2021 04:23 PM (45fpk)

41 Some years ago I had drinks with friends at The Olde Pink House.
Nice bar and great service. Tonight it's left over Easter ham, spinach salad and rice and gravy.
But first, a martini. One olive only please.

Posted by: Hairyback Guy at April 11, 2021 04:24 PM (R/m4+)

42 I think peanut butter would screw up the subtle simplicity of Grilled Cheese. 

Posted by: Aetius451AD at April 11, 2021 04:24 PM (lmikk)

43 Kimchi FTW!

Posted by: Yas! at April 11, 2021 04:24 PM (MAstk)

44

NW and Puget Sound 'rons and 'ettes.
There is an Italian place in Puyallup (Mama Stortinis) that has average food but they make a French 75 that is out of this world!  the Sidecar is OK too but you have to ask for it.

Posted by: Diogenes at April 11, 2021 04:24 PM (axyOa)

45 Hi, grammie winger's ipad!

Posted by: Lizzy at April 11, 2021 04:24 PM (bDqIh)

46 Found the pepperoni so all is not lost, have dried hot peppers

Posted by: Skip at April 11, 2021 04:24 PM (Cxk7w)

47 There

Posted by: Grammie winger's iPad at April 11, 2021 04:24 PM (45fpk)

48 Cooked pork necks in tomato sauce from the garden and cooked it for 3 hours. Then used the sauce to make a pan of eggplant parmesan. Had sauce left so I cooked sausages in it while I picked the bits of meat from the necks and added it. Pulled sausages out and cooked the sauce down to a ragu. Thinking any of it might be good on polenta. Haven't cooked this much in 2 days for a long time.

Posted by: dartist at April 11, 2021 04:25 PM (+ya+t)

49 Awesome looking food once again.  I'm pretty certain I'd enjoy a jalepeño margarita. 
Alas, none of that here today. 
But, a good old fashioned meatloaf waiting to go into the oven

Posted by: My life is insanity at April 11, 2021 04:25 PM (Z/jzm)

50 I think peanut butter would screw up the subtle simplicity of Grilled Cheese. 

Posted by: Aetius451AD at April 11, 2021 04:24 PM (lmikk)


What about Reddi-Wip?

Posted by: CharlieBrown'sDildo at April 11, 2021 04:25 PM (Q9lwr)

51 Thanks for the Food Thread, CBD! So many lucious offerings...
So now you want elk backstrap? Yeah, me too!

Posted by: Legally Sufficient at April 11, 2021 04:25 PM (rwusL)

52 Food heaven would be:  Being in a group with Nurse R cooking and Northernlurker bartending.    Or CBD cooking and Bitter Clinger bartending.
OK, OK.  I'm pretty easy.  Almost any very good cook and anyone who enjoys creating cocktails would thrill me.  

Posted by: palerider at April 11, 2021 04:26 PM (Aashi)

53 Pork carnitas tonight - I scored some decent lard last week from a butcher I trust so giving it a whirl. 

Posted by: Tonypete at April 11, 2021 04:26 PM (Rvt88)

54 The black heirloom tomato looks fun -- can;t wait for farmer's markets to open up for the summer. Oh, I hope they open. Dang covid!

Posted by: Lizzy at April 11, 2021 04:26 PM (bDqIh)

55 Try something made with sous vide then get back to me.

Posted by: CharlieBrown'sDildo


I've had sous vide ribeye before.  It was grey and dry and I gave it to the dog.  



Posted by: nurse ratched at April 11, 2021 04:26 PM (U2p+3)

56 Reddi-Wip with chocolate syrup drizzled over it make a fine desert on it's own.

Posted by: G'rump928(c) at April 11, 2021 04:27 PM (kTi97)

57 49 Awesome looking food once again.  I'm pretty certain I'd enjoy a jalepeño margarita.  
Alas, none of that here today.   
But, a good old fashioned meatloaf waiting to go into the oven

Posted by: My life is insanity at April 11, 2021 04:25 PM (Z/jzm)

I'm quite sure I'd enjoy a jalapeño margarita. I don't have any jalapeños but I do have Thai chili peppers.

Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:27 PM (lgiXo)

58

Try something made with sous vide then get back to me.
Posted by: CharlieBrown'sDildo at April 11, 2021 04:22 PM (Q9lwr)

While I wait for Nurse R to quit spitting lighten bolts and come off the ceiling, I would throw in that there is a place around the South Sound area of Tacoma and Puyallup called Trappers.  Best shusi you will ever experience.  Easties just don't get it right.

Posted by: Diogenes at April 11, 2021 04:28 PM (axyOa)

59 Pale rider, I would love to cook WITH CBD.  I bet we would have a great time, laugh out asses off and feed an army of morons to their hearts' content.  

Posted by: nurse ratched at April 11, 2021 04:28 PM (U2p+3)

60 >>Almost any very good cook and anyone who enjoys creating cocktails would thrill me.


Artisinal 'ette -- has she been around lately? Love it when she posts her menus from recent events. . .

Posted by: Lizzy at April 11, 2021 04:28 PM (bDqIh)

61 We had the grandkids overnight so we got pizza from Costco. The only flavor they have now is pepperoni. No more sausage or anything so I took a pass. Rev will eat the leftovers tonight. Thus endeth  the gourmet adventures here in SE dairyland.

Posted by: Grammie winger's iPad at April 11, 2021 04:29 PM (45fpk)

62

So now you want elk backstrap? Yeah, me too!
Posted by: Legally Sufficient at April 11, 2021 04:25 PM (rwusL)

Now THAT is some serious good eatin'!!!

Posted by: Diogenes at April 11, 2021 04:29 PM (axyOa)

63 My local microbrewery has had their taproom locked down again. They do, however, have a large and quite pleasant patio. But it's only 40 degrees today and I'm not interested in having to dress warmly for a beer.

Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:31 PM (lgiXo)

64 I love these East Coast/West Coast fights even more than the Yankee/Southron squabbles.

Posted by: All Hail Eris at April 11, 2021 04:31 PM (Dc2NZ)

65 I ate at this place in SF
https://thestinkingrose.com/sf/

I only had the Roasted Garlic Bulb smeared like peanut butter on toast since I was just walking by and was curious.  It was interesting.

Posted by: G'rump928(c) at April 11, 2021 04:31 PM (kTi97)

66 >>I'm quite sure I'd enjoy a jalapeño margarita. I don't have any jalapeños but I do have Thai chili peppers. Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:27 PM (lgiXo)
I'm guessing those would work, too!

Posted by: My life is insanity at April 11, 2021 04:32 PM (Z/jzm)

67 Trying to clean out the freezer prior to our 2000 mile move. Have 10 lbs of fresh, not smoked, kielbasa. No way we can eat that much kielbasa plain. Have already used some in marinara (not bad) and in a baked casserole with sweet bell peppers ( also not bad). Wondering how a kielbasa based meatloaf would be? I just remove the meat from the casing and use it that way. Have plain and garlic to use up in the next 17 days. Will report on the experiment next Sunday.

Posted by: neverenoughcaffeine at April 11, 2021 04:34 PM (vLT5l)

68 Blog loads like it's having a seizure. Seriously shaking and tripping over itself. How odd.

Posted by: Grammie winger's iPad at April 11, 2021 04:34 PM (45fpk)

69 Shrimp and Grits is food of the gods.

Posted by: Mr Aspirin Factory at April 11, 2021 04:35 PM (R/sXt)

70 When will someone write a history of The Great Sous Vide War?

Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:36 PM (lgiXo)

71

Blog loads like it's having a seizure. Seriously shaking and tripping over itself. How odd.
Posted by: Grammie winger's iPad at April 11, 2021 04:34 PM (45fpk)

Well...start off with a margarita like that and in no time that describes most of us here.

Posted by: Diogenes at April 11, 2021 04:36 PM (axyOa)

72 Thanks, CBD, for the massive amount of stimulating content this week. 
Oddly, my mind was wandering earlier today and I thought about Savannah, so I guess I have to go there now.  I am sure the shrimp and grits were delicious, but one of my few food revulsions is hominy or any of its cousins.  


This is not my comment. That there above this.

Posted by: Grammie winger's iPad at April 11, 2021 04:40 PM (45fpk)

73 It was just sitting in my comment box like it belonged there or something.

Posted by: Grammie winger's iPad at April 11, 2021 04:42 PM (45fpk)

74 Local high end Mexican eatery Uncle Julios has an Ancho Chile margarita that's nice. I imagine much like the one above. 

Posted by: blaster at April 11, 2021 04:42 PM (ZfRYq)

75 My roommate in college was Korean and his mother was one of the best cooks I’ve known.
Her kimchi was incredible.  I’ve experimented over the years but have never gotten close to replicating.
1st time I met her was in high school.  We came over and she asked if we wanted a snack.  Next thing I know, lobster was served.

Posted by: JTinKC at April 11, 2021 04:42 PM (FoSz+)

76 Mmmm.  Kimchee.  Made a new batch last weekend. 

Posted by: RedMindBlueState at April 11, 2021 04:42 PM (rBtIz)

77 neverenoughcaffeine- use the kielbasa to stuff cabbage or peppers. 

Posted by: Mr Aspirin Factory at April 11, 2021 04:42 PM (R/sXt)

78 72 Thanks, CBD, for the massive amount of stimulating content this week.  
Oddly, my mind was wandering earlier today and I thought about Savannah, so I guess I have to go there now.  I am sure the shrimp and grits were delicious, but one of my few food revulsions is hominy or any of its cousins.    


This is not my comment. That there above this.

Posted by: Grammie winger's iPad at April 11, 2021 04:40 PM (45fpk

I had the same comment showing up in my comment box.


Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:42 PM (lgiXo)

79 Huh.  
Grammie, that comment was preloaded in the comments for me too. 
The hampsters are tired, perhaps.  

Posted by: nurse ratched at April 11, 2021 04:42 PM (U2p+3)

80 Those shrimp in the Shrimp and Grits were a revelation. Incredible...just incredible. And I get good shrimp up here, especially from Maine. But these were something special.

Posted by: CharlieBrown'sDildo at April 11, 2021 04:43 PM (Q9lwr)

81 Just saw an ad for Hooters on TV. I thought that place would be like a war crime now. 

Posted by: blaster at April 11, 2021 04:44 PM (ZfRYq)

82 I go off for a bit and come back to see Nurse throwing hands. Nice!

Posted by: Duke Lowell at April 11, 2021 04:45 PM (kTF2Z)

83 What with living in the frozen north I've never had grits. I have had maple syrup candy made in snow.

Posted by: Northernlurker, now with more lurk than ever at April 11, 2021 04:45 PM (lgiXo)

84 Mr. Aspirin. Great suggestion, thanks. Haven't made cabbage rolls in a long time.

Posted by: neverenoughcaffeine at April 11, 2021 04:45 PM (vLT5l)

85 neverenoughcaffeine--
Maybe some Cajun applications like gumbo, jambalaya, or red beans and rice for your kielbasa? 
*****  This also not my comment but ready to post in my comment box!  However, it sounds like it would be good

Posted by: My life is insanity at April 11, 2021 04:45 PM (Z/jzm)

86 Some easy keilbasa ideas. . . https://tinyurl.com/pjbz5bwk

Posted by: Lizzy at April 11, 2021 04:46 PM (bDqIh)

87 I had the same comment showing up in my comment box.


The Spirits are prepared to speak..

Posted by: G'rump928(c) at April 11, 2021 04:47 PM (kTi97)

88 Once or twice a year there's a short opening for Hood Canal spot prawns. 
They are insanely good.  I've only had them once.  And it was a few years back, the fishermen had them boiling in pots on the dock and were pouring  butter over them with a little garlic and a chunk of a baguette.  Stupid good. 

Posted by: nurse ratched at April 11, 2021 04:47 PM (U2p+3)

89 I love these East Coast/West Coast fights even more than the Yankee/Southron squabbles.

Posted by: All Hail Eris at April 11, 2021 04:31 PM (Dc2NZ)


It's even better when you're a Midwesterner!

Posted by: pookysgirl, enjoying the sunshine while whe can at April 11, 2021 04:49 PM (XKZwp)

90 Sous vide is a great thing. Thick cut pork chops are turned in to something you never Dreamed was possible. You do need to brown them at the very end super hot and fast. Serve with some sous vide carrots in brown sugar 

Posted by: Hatari somewhere on Ventura Highway at April 11, 2021 04:50 PM (WF/xn)

91 Youngest grandchild (5 months old) is having same digestive issues as his older sibling (now 27 months old) did at same age. My DIL who is nursing again immediately went back to the egg-free, lactose-free, soy-free diet which alleviated the first baby's symptoms -- so the other day I attempted baking her a treat to ease her "can't haves" diet. BTW, the older child eventually outgrew the food sensitivities (thank goodness) and can now eat everything.
Anyway, I bastardized the traditional Tollhouse CC cookie recipe by substituting lactose-free ghee (for the butter), arrowroot (for the eggs), and almond extract to help mask any possible off-tastes. After mixing all the dry ingredients into the wet, the dough seemed rather loose; so I added a cup of almond flour before folding in the chocolate chips (mini versions). As expected, the dough I dropped onto the baking sheets as 1-inch blobs ended up as 4-inch circles -- very thin and crispy. 
At our son and DIL's home, I asked son if he wanted to "judge" my cookie experiment before offering any to DIL. He ate one and said it was good, then proceeded to sneak back into the kitchen to grab several more. Guess this bastardized recipe is a keeper.

Posted by: Kathy at April 11, 2021 04:51 PM (h3RRP)

92
I've had sous vide ribeye before. It was grey and dry and I gave it to the dog.
I don't even know how that's possible, the dry part that is. Granted every meat comes out of the bag gray so that's why you do a quick sear in a screaming hot skillet.

Posted by: Oddbob at April 11, 2021 04:52 PM (qc+VF)

93 We made jalapeno ice cubes for a party once that heated your drink as they cooled it down.

Posted by: OldDominionMom at April 11, 2021 04:54 PM (dH/BH)

94 Northernlurker being a Yankee I don't think I ever had grits until I was in the USAF.

Posted by: Skip at April 11, 2021 04:54 PM (Cxk7w)

95 I envy you guys who live near fresh seafood. Everything is frozen around here and you have no idea for how long. green

Posted by: dartist at April 11, 2021 04:55 PM (+ya+t)

96 If you put a sous vide bag in a pressure cooker, would a singularity ensue?

Posted by: Alberta Oil Peon at April 11, 2021 04:56 PM (mzC78)

97 In my few experiments with sous vide, it seemed like a mistake-proof way to make steak.  I'd probably do it that way, if I had to make steak for 8 or 10 people -- it would be a time-saver, make it easier to present them all simultaneously, eliminate over- or -under-doneness, and there would be no need to let them rest.
We should do a MoMe with some of you guys cooking and some of us mixing drinks.  I'd set up a little tiki pop-up in the corner with 4 or 5 bar stools.  Someone could man a classier main bar with a menu that might include the Manhattan, Old Fashioned, Sidecar, etc.
Possible tiki bar menu:
Shrunken Skull Bora Bora Pearl Diver (for the chicks) Outcast of the Islands (for the gin drinkers and Joseph Conrad fans) Don's Own Grog Zombie

Posted by: Pastafarian at April 11, 2021 04:57 PM (sgHEm)

98 Sous vide is fag for crockpot cooking.

Posted by: Desultory Joe at April 11, 2021 04:57 PM (L9P9s)

99 And after sous vide cooking, you dry the ugly gray steak before searing. So it sounds like someone skipped the most delicious step.

Posted by: OldDominionMom at April 11, 2021 04:59 PM (dH/BH)

100 I’m doing sous vide pork shoulder right now.  12 lbs cut at 75C.  After 24 hours just falls apart in your hand and will have pulled pork for the week.

Posted by: JTinKC at April 11, 2021 04:59 PM (FoSz+)

101 By all means try new things, but if peanut and banana grilled cheese is your idea of food heaven...Enjoy!
------
You know, this CBD guy may just be worth listening to, after all!    

Posted by: LeftCoast Dawg at April 11, 2021 05:00 PM (sy5kK)

102
81Just saw an ad for Hooters on TV. I thought that place would be like a war crime now.

Posted by:blasterat April 11, 2021 04:44 PM (ZfRYq)

Trannies

Posted by: All Hail Eris at April 11, 2021 05:00 PM (Dc2NZ)

103 Note to self:  On the new blog, use punctuation between items in a list that were meant to be on separate lines.

Posted by: Pastafarian at April 11, 2021 05:00 PM (sgHEm)

104 I love these East Coast/West Coast fights even more than the Yankee/Southron squabbles.

Posted by:All Hail Erisat April 11, 2021 04:31 PM (Dc2NZ)

======

Isn't that properly phrased as "Right coast/Wrong coast"?

Posted by: From that time at April 11, 2021 05:02 PM (1VbWy)

105 The snark answer was supposed to be Elvis Presley.
Missing the green causes the Name field to revert to what was there before.    I know, if you have to explain a joke...............

Here, let's try it again:

101 By all means try new things, but if peanut and banana grilled cheese is your idea of food heaven...Enjoy! ------ You know, this CBD guy may just be worth listening to, after all!    

Posted by: Elvis Presley at April 11, 2021 05:02 PM (sy5kK)

106 Adventures in cooking, high altitude edition.
We're at roughly 5300 feet above sea level here in beautiful Prescott AZ and we've discovered the joys of boiling that doesn't quite cook and microwave veggies that require extended nuking to make palatable. Then, our intrepid chef underestimated the amount of flammable fat that would wind up on the bottom of the grill, thereby creating a fire that probably rivaled CBD`s stove incident. Fortunately, the steaks were saved well before incineration, but, not before I had a mild panic attack over that much flame coming out of a grill during extreme fire season while staying in a cabin surrounded by forest.

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:03 PM (1/wzH)

107

Isn't that properly phrased as "Right coast/Wrong coast"?


Ahem.......

Posted by: LeftCoast Dawg at April 11, 2021 05:03 PM (sy5kK)

108 I have to confess that I tried peanut butter on a cheeseburger last week.  It was interesting. I don't know where this started because I've lived in a lot of places and had never heard of it.  I'll give it another shot soon, but not today. 

Posted by: Winston GOPe not one dime, not one vote at April 11, 2021 05:04 PM (5K5BE)

109 I had a Pink Lady cocktail there about 3 or 4 years ago, with shrimp and grits and I believe I recall excellent thin breadsticks. Yum. 
That burger looks delicious! 

Posted by: bluebell at April 11, 2021 05:04 PM (wyw4S)

110
It was interesting. Posted by: G'rump928(c) at April 11, 2021 04:31

-----------------
LOL. My kids know when I say,"Oh, that's interesting", it's code for "tastes like sh*t."

Posted by: olddog in mo at April 11, 2021 05:05 PM (ju2Fy)

111  By all means try new things, but if peanut and banana grilled cheese is your idea of food heaven...Enjoy! ------ You know, this CBD guy may just be worth listening to, after all!     
Posted by: Elvis Presley at April 11, 2021 05:02 PM (sy5kK)

I hear it plugs you up something fierce, though.

Posted by: Alberta Oil Peon at April 11, 2021 05:05 PM (mzC78)

112 I think someone was having a bit of fun with nurse ratched and sous vide. 
Nobody eats it right out of the bag...

Posted by: CharlieBrown'sDildo at April 11, 2021 05:06 PM (Q9lwr)

113 That's a beautiful hamburger.

Posted by: m at April 11, 2021 05:08 PM (cME97)

114 Nobody eats it right out of the bag... Posted by: CharlieBrown'sDildo at April 11, 2021 05:06 PM (Q9lwr)
_______
Video or we assume you have.....

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:08 PM (1/wzH)

115 olddog,  I need a bit of advice.  I need to thicken that Mexican cream sauce.  Cornstarch or flour?

Posted by: Ben Had at April 11, 2021 05:09 PM (h3kSW)

116 Skulls Rainbow Room in Nashville... money! And that's all I got to say about that.  

Posted by: Rock Girthpounder at April 11, 2021 05:09 PM (CLteG)

117 Well, Good Pillow is dead. Whoever had... four months? in the pool, collect your winnings...

Posted by: Aetius451AD at April 11, 2021 05:09 PM (lmikk)

118 Peanut butter and grilled cheese in any conceivable combination is an affront to all that is decent and proper.

Posted by: TC at April 11, 2021 05:10 PM (WUlSa)

119 Time for me to get started

Posted by: Skip at April 11, 2021 05:10 PM (Cxk7w)

120 The ability to grill steaks successfully at will is what separates the men from the chemjeffs.
Chili, and succulent, successful BBQ differentiate the men among men.

Posted by: Duncanthrax at April 11, 2021 05:11 PM (DMUuz)

121 I just got my first MyPillows in the mail.  We'll see if they deserve all the huzzahs.

Posted by: All Hail Eris at April 11, 2021 05:11 PM (Dc2NZ)

122 Thanks everyone for the suggestions on kielbasa recipes. Off to eat the Costco lamb shanks. If they aren't good there's always Chinese take-out.

Posted by: neverenoughcaffeine at April 11, 2021 05:11 PM (vLT5l)

123 Gorgeous images, i'm drooling! I had a tuna sandwich and coffee for lunch, so glamorous. 
I can't think of any recent food successes here, we've been a bit frazzled with stress. (Someone tell my child that naps are fun)

Posted by: Funsize at April 11, 2021 05:12 PM (EiPf6)

124 Thanks everyone for the suggestions on kielbasa recipes. Off to eat the Costco lamb shanks. If they aren't good there's always Chinese take-out.  Posted by: neverenoughcaffeine at April 11, 2021 05:11 PM (vLT5l)

For a moment there, I saw "Costco land sharks".

Posted by: Alberta Oil Peon at April 11, 2021 05:12 PM (mzC78)

125 And boy, I would love a margarita. It's perfect margarita weather here. 

Speaking of margaritas, has anyone seen Margarita deVille around? I miss her. I remember her coming on the blog just after Christmas and she told us her husband passed away around Thanksgiving, unexpectedly I think. She was very down. I hope she's okay. 

Posted by: bluebell at April 11, 2021 05:12 PM (wyw4S)

126 I love traditional bbq, but sous vide has places that it shines. Chicken breasts for one. 

Posted by: Hatari somewhere on Ventura Highway at April 11, 2021 05:12 PM (WF/xn)

127
122 Thanks everyone for the suggestions on kielbasa recipes. Off to eat the Costco lamb shanks. If they aren't good there's always Chinese take-out.

Posted by: neverenoughcaffeine at April 11, 2021 05:11 PM (vLT5l)


Hey! What about us?

Posted by: Kielbasa Hash at April 11, 2021 05:13 PM (lmikk)

128 Pearl Harbor being recreated at the Masters. The talking heads will have a field day with the Japanese guy winning. Gonna ask Mr. NEC to mute the tv while they are orgasming. 

Posted by: neverenoughcaffeine at April 11, 2021 05:14 PM (vLT5l)

129 I wonder how Kilebasa Hash would come out?

Posted by: Aetius451AD at April 11, 2021 05:14 PM (lmikk)

130 Someone tell my child that naps are fun) Posted by: Funsize at April 11, 2021 05:12 PM (EiPf6)
__________

Wrong nomenclature. Should be "naps are more fun than...."

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:14 PM (1/wzH)

131 kielbasa.

Posted by: Aetius451AD at April 11, 2021 05:14 PM (lmikk)

132 So many pictures of good food.
I have loved Southern food ever since they let this nice jooish boy from new yawk live in Birmingham on student exchange. Wow. Talk about rocking my boiled chicken world.

Posted by: San Franpsycho at April 11, 2021 05:14 PM (EZebt)

133 I'm probably going to have an omelet for dinner and gaze longingly at the roast chicken I will be making.
My wife has offered to make me a milkshake...with bourbon. I think I will take her up on the offer.

Posted by: CharlieBrown'sDildo at April 11, 2021 05:14 PM (Q9lwr)

134 95 I envy you guys who live near fresh seafood. Everything is frozen around here and you have no idea for how long. green Posted by: dartist at April 11, 2021 04:55 PM (+ya+t)

Fresh seafood is always best, but the secret to frozen seafood is how fast it went from swimming or stuck to a rock or a pier is how FAST it gets cleaned and frozen.
McDonald's employs their own floating fish processing ship in Alaska, so the fish are processed at sea within hours of catching, instead of sitting for days on ice as the fishing ship heads back to port.   Their Fish filet is actual, real, freshly frozen fish at it's core.  Now it changed from cod to pollock a few years back because of cod being overfished, but that isn't a freshness problem. 

Posted by: LeftCoast Dawg at April 11, 2021 05:14 PM (sy5kK)

135
I need to thicken that Mexican cream sauce. Cornstarch or flour? Posted by: Ben Had at April 11, 2021 05:09 PM

----------- Hard to judge from here. I'll go with 1T cornstarch mixed with 2-4T water.

Posted by: olddog in mo at April 11, 2021 05:15 PM (ju2Fy)

136 Actually, naps are pretty fun.

Posted by: Aetius451AD at April 11, 2021 05:15 PM (lmikk)

137 My wife has offered to make me a milkshake...with bourbon. I think I will take her up on the offer.

Posted by: CharlieBrown'sDildo at April 11, 2021 05:14 PM (Q9lwr)

Why on earth are you even hesitating????

Posted by: bluebell at April 11, 2021 05:16 PM (wyw4S)

138 nurse r and CBD in the food octagon!

Posted by: Weasel at April 11, 2021 05:17 PM (MVjcR)

139 137 does it mix with pain meds if any?

Posted by: CN at April 11, 2021 05:18 PM (ONvIw)

140
Should be "naps are more fun than...."


being beaten with a tire iron?

Posted by: G'rump928(c) at April 11, 2021 05:18 PM (kTi97)

141 Well, I am going to go spark up the welder, and build me more window grilles.

Posted by: Alberta Oil Peon at April 11, 2021 05:18 PM (mzC78)

142 Pearl Harbor being recreated at the Masters. The talking heads will have a field day with the Japanese guy winning. Gonna ask Mr. NEC to mute the tv while they are orgasming.  Posted by: neverenoughcaffeine at April 11, 2021 05:14 PM (vLT5l)
I've been to Nagasaki, Hiroshima too The things I did to them baby, I can do to you 'Cause I'm a Fujiyama Mama And I'm just about to blow my top Fujiyama-yama, Fujiyama And when I start erupting Ain't nobody gonna make me stop.....

Posted by: Wanda Jackson at April 11, 2021 05:19 PM (R/m4+)

143 Wife fell in love with shrimp 'n grits down in Biloxi visiting son several years ago. Shrimp 'n garlic cheese grits is in our quarterly rotation. BBQ shrimp 'n grits occasionally.

Posted by: olddog in mo at April 11, 2021 05:20 PM (ju2Fy)

144  Put that in your plastic bag and smoke it.   

Posted by: nurse ratched at April 11, 2021 04:17 PM (U2p+3)



Heh. When I think plastic bag I'm thinking colostomy bag.

Posted by: San Franpsycho at April 11, 2021 05:20 PM (EZebt)

145 Will there be a piece of candied bacon in that bourbon milkshake?

Posted by: OldDominionMom at April 11, 2021 05:20 PM (dH/BH)

146 I felt lazy today,  coq au vin with root vegetables on the side. Spent the rainy day reading the new old book.

Posted by: CN at April 11, 2021 05:21 PM (ONvIw)

147
Spaghetti Siciliana is on the menu tonight. Got the eggplant peeled, salted, and weighted. Tomato sauce is ready. Now to chop 2 cups of herbs.

Whomever the above comment belongs to, here it is. 

Posted by: Aetius451AD at April 11, 2021 05:21 PM (lmikk)

148
olddog, I need a bit of advice. I need to thicken that Mexican cream sauce. Cornstarch or flour?
Posted by: Ben Had at April 11, 2021 05:09 PM

Not olddog, but masa is a traditional Mexican thickener.

 

Posted by: Duncanthrax at April 11, 2021 05:21 PM (DMUuz)

149 being beaten with a tire iron? Posted by: G'rump928(c) at April 11, 2021 05:18 PM (kTi97)
_______________

I was thinking liver and turnips for dinner, but, your way works, too.

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:22 PM (1/wzH)

150 Perfectly roasted duck, with strings beans and mash potatoes for dinner.

Now we are having medelines, vanilla icecream, strawberries and whip cream.

Of course washing this all down with bourbon.

Which really puts the button on the whole production.

Posted by: Thomas Bender at April 11, 2021 05:22 PM (FVrDO)

151 137My wife has offered to make me a milkshake...with bourbon. I think I will take her up on the offer.
---------
Don't forget to accidentally bump her arm while she's pouring the bourbon.

Posted by: dartist at April 11, 2021 05:24 PM (+ya+t)

152
I love traditional bbq, but sous vide has places that it shines. Chicken breasts for one.
Turkey. Partially debone a whole turkey following this video: https://youtu.be/R-oONZgDT0M. Season to taste, sous vide to 150 F, then brown under a screaming hot (see the theme here?) broiler. Never eat dry white meat again.

Posted by: Oddbob at April 11, 2021 05:24 PM (qc+VF)

153 150 I haven't made madeleines in years

Posted by: CN at April 11, 2021 05:24 PM (ONvIw)

154 Duncanthrax,  Thank You, that is  probably the best choice.

Posted by: Ben Had at April 11, 2021 05:25 PM (h3kSW)

155 I only had the Roasted Garlic Bulb smeared like peanut butter on toast since I was just walking by and was curious.  It was interesting.

Posted by: G'rump928(c) at April 11, 2021 04:31 PM (kTi97)

Tourist trap. Do not recommend. So many better places there...

Posted by: San Franpsycho at April 11, 2021 05:25 PM (EZebt)

156
Don't forget to accidentally bump her arm while she's pouring the bourbon. Posted by: dartist at April 11, 2021 05:24 PM (+ya+t)

Might be inimical to the well being of the bottle. Do the safer- but more passive aggressive: *watching* Maybe a little more?

Posted by: Aetius451AD at April 11, 2021 05:25 PM (lmikk)

157 Which really puts the button on the whole production.

If I ate all that, I wouldn't be able to button my button.

Posted by: Grammie winger's iPad at April 11, 2021 05:26 PM (45fpk)

158

I have loved Southern food ever since they let this nice jooish boy from new yawk live in Birmingham on student exchange. Wow. Talk about rocking my boiled chicken world.
Posted by: San Franpsycho at April 11, 2021 05:14 PM (EZebt)

God eats a Southern breakfast every morning.

Posted by: Hadrian the Seventh at April 11, 2021 05:27 PM (mht8P)

159 Good night Horde. Too much wine. It's been lovely commenting again after takings several months off. The fun threads like this one are less stressful. 

Posted by: neverenoughcaffeine at April 11, 2021 05:28 PM (vLT5l)

160 I just got my first MyPillows in the mail. We'll see if they deserve all the huzzahs.

Posted by:All Hail Erisat April 11, 2021 05:11 PM (Dc2NZ)

* * * *

Don't forget to toss them into the dryer for about 20 minutes prior to first use. Makes a yuge difference!

Posted by: Legally Sufficient at April 11, 2021 05:29 PM (rwusL)

161 Lasagna in the oven. Not sure why.  I always forget how much work it is.


The clean up is worse.  No wonder people go out for dinner.

Posted by: Infidel at April 11, 2021 05:29 PM (E0OEG)

162 Night neverenoughcaffiene.

Posted by: Aetius451AD at April 11, 2021 05:29 PM (lmikk)

163 @153
We get them from the bakery up the road.

My wife does bake but she didn't feel like it today.
Basically you just throw it all in a bowl rustic style.

Posted by: Thomas Bender at April 11, 2021 05:30 PM (FVrDO)

164
Tourist trap. Do not recommend. So many better places there...

Posted by:San Franpsychoat April 11, 2021 05:25 PM (EZebt)


I think I ate at an Italian place a few doors down.  The Maître D' was outside trying to get people to go in so we negotiated a dish off the menu board at half price to get me in.


San Fran was the most expensive place I have ever eaten, btw.

Posted by: G'rump928(c) at April 11, 2021 05:30 PM (kTi97)

165 Dinner is in the oven, smothered pork chops, roasted fingerlings, sauteed carrots and broiled tomatoes, I can't wait to eat.

Posted by: Debby Doberman Schultz at April 11, 2021 05:30 PM (a4EWo)

166 160. Let me know. And Tapper looks fey in his new glasses 

Posted by: CN at April 11, 2021 05:31 PM (ONvIw)

167 The Pink House is a favorite of locals, too.  I think I first ate there in 1972, lunch at the basement bar, many times.  Most recently about a year ago with friends from ATL; we offered them Elizabeth's on 37th, Noble Fare, and the Pink House.  They'd eaten ag Pink House before and wanted to go back.  I promise the other two places are just as strong.

Posted by: Buddha the Magnificent at April 11, 2021 05:31 PM (OYSkv)

168 Good Sunday afternoon, horde!
I've been in the kitchen since 8:30 this morning, and I am beat!
But, in addition to the dogs' food, I made several salads and sides for easy eating this week, did a bunch of ingredient prep, and finished up with some blueberry muffins, just because.
I think I've washed every mixing bowl and cooking pan I own, six or seven times today.
Thank God Mr. April went out and got some bourbon.

Posted by: April at April 11, 2021 05:32 PM (OX9vb)

169 Lasagna's not too much trouble. Open the Stouffer's, try to remember to take the cardboard off the top....

Posted by: From that time at April 11, 2021 05:32 PM (1VbWy)

170 Infidel,  but it is so good.

Posted by: Ben Had at April 11, 2021 05:32 PM (h3kSW)

171
God eats a Southern breakfast every morning.
Posted by: Hadrian the Seventh at April 11, 2021 05:27 PM

Grits with butter, plain, cheese, or (wait for it ... ) maple syrup?

Posted by: Duncanthrax at April 11, 2021 05:33 PM (DMUuz)

172 Grits sop up the egg yolk as good as a biscuit does.

Posted by: G'rump928(c) at April 11, 2021 05:33 PM (kTi97)

173 Tonight is shrimp with sweet and sour peppers and tomatoes on jasmine rice.

Posted by: San Franpsycho at April 11, 2021 05:35 PM (EZebt)

174 olddog,  I need a bit of advice.  I need to thicken that Mexican cream sauce.  Cornstarch or flour?

Ben Had, not for this recipe but have you ever tried ground arrowroot instead of corn starch for thickening? The beauty of the stuff is it almost never clumps up. 

Posted by: Tonypete at April 11, 2021 05:35 PM (Rvt88)

175 Nothing fancy here tonight. Daughter grilled some burgers and dogs, potato salad and pasta salad and some pickled cauliflower I bought from a vendor yesterday.  My unoffical birthday dinner lol!  They bought me a set of marguarita glasses (can you believe I didn't have any!), a pretty wine glass and a bottle of wine.  My kiddos are the best.  Hubby is playing his guitar right now. Life is good.

Posted by: jewells45 at April 11, 2021 05:35 PM (nxdel)

176 Hi Legally! Washed sheets, blankets and my pillows yesterday.  Had to use a regular pillow for sleep friday.  Yuk.  They take  a long time to dry.

Posted by: Infidel at April 11, 2021 05:36 PM (E0OEG)

177 They are worried about Fox stars not sharing vaccination selfies.
Really?

Posted by: Aetius451AD at April 11, 2021 05:36 PM (lmikk)

178 This should be today's dinner cocktail:
http://www.drinksmixer.com/drink543.html

Posted by: Duncanthrax at April 11, 2021 05:37 PM (DMUuz)

179 Jewells, sounds good, and well grilled dogs and burgers can be a treat.

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:37 PM (1/wzH)

180 Hi foodies...
Made a couple of stuffed artichokes for myself this weekend because hubby went to son's house this weekend to work on a couple of projects he has going there.  I always make them for myself when he's gone.  He likes them but not as much as I do.  YUM where they good!
Tonight I have this going in the crock...new recipe.  Smells good...I'll let ya know how it tastes.
https://tinyurl.com/yz9nkrzp

Posted by: Tami at April 11, 2021 05:38 PM (cF8AT)

181 I've been trying take out during this virus mess and there really isn't much you can't cook better at home ( maybe pizza)

Posted by: dartist at April 11, 2021 05:38 PM (+ya+t)

182
172 Grits sop up the egg yolk as good as a biscuit does.

Posted by: G'rump928(c) at April 11, 2021 05:33 PM (kTi97)


Bread/toast or rice are my preferred vectors.

Posted by: Aetius451AD at April 11, 2021 05:38 PM (lmikk)

183 Finally, works-worky Sunday is over.  What have y'all slacker morons been doing?
Re. orange curacao -- I've never tried Giffard, but I love their orgeat and banane du Bresil (Giffard's is the only decent banana liqueur I've ever found), so maybe I'll try their orange curacao.  But I usually just use Cointreau.  It's sweet, but not treacly, and has a depth of flavor that most triple secs and curacaos lack. 

Posted by: Pastafarian at April 11, 2021 04:15 PM (sgHEm)

Yep, Giffard Banane du Bresil is great stuff.  I like it for frozen banana daiquiris and to throw in a Manhattan made with Angel's Envy Rye ( it's rum finished!!!).

Cointreau is the best tasting and most versatile orange liqueur.  Though Pierre Ferrand Dry Curacao is very delish and lower in sugar.(that's the dry part) It lives somewhere between Cointreau and Grand Marnier.

And if you need to up the flavor quotient of your margaritas to god-like dimensions, use Rhum Clement Creole Shrubb.  It's a rum based orange liqueur that adds a nice boost of extra goodness to most cocktails.

Posted by: naturalfake at April 11, 2021 05:39 PM (EERbD)

184
Seafood is so good here on the Gulf Coast that it's no great Act of Penance not to eat meat on Friday.

Posted by: Hadrian the Seventh at April 11, 2021 05:40 PM (mht8P)

185 Damn, that photo made me want a margarita. Have to settle for scotch and water though.
First wife made a grilled peanut butter, mayonnaise and onion sandwich. Better than it sounds with a vidalia onion. Haven't seen her in 48 years but I still make them once in a while.

Posted by: Javems at April 11, 2021 05:41 PM (8SSHh)

186 Just threw two loaves of oatmeal bread into the oven.  Takes all day to make and rise it, but worth it.

Posted by: From that time at April 11, 2021 05:41 PM (1VbWy)

187 163 : I was feeling hopelessly slacking.  I used to make them once in a while for a particularly annoying director, throwing French desserts at him was calming 

Posted by: CN at April 11, 2021 05:41 PM (ONvIw)

188 Tonypete,  I have  never  used it but I will get some to have on hand.  Thank  You

Posted by: Ben Had at April 11, 2021 05:41 PM (h3kSW)

189 Posted by: dartist at April 11, 2021 05:38 PM (+ya+t)

-----‐----
Half the battle is the crust, and, the recipes are pretty easy.

We make pizza pretty regularly at Che Blake.

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:41 PM (1/wzH)

190 88 Once or twice a year there's a short opening for Hood Canal spot prawns. 
They are insanely good.  I've only had them once.  And it was a few years back, the fishermen had them boiling in pots on the dock and were pouring  butter over them with a little garlic and a chunk of a baguette.  Stupid good. 
Posted by: nurse rached  
Spot shrimp!  OMG! ( I dropped a letter cuz it isn't the ONT) 
Season in Puget Sound starts around June 1 (a few areas, a bit earlier), and is maybe the most regulated and restricted fishing season here.  There are 13 Marine Areas in the Sound, the San Juans, the Straits, and the Pacific Ocean.
For instance, this year in the greater Elliott Bay area (Seattle), the season is THREE HOURS on May 19.  Towards the San Juans, the Straits, and the Ocean, it lasts two or three days a week, for one to maybe 6 weeks, as one gets away from the population centers. 

One of the greatest shared memories is Dad, myself, and Little LCD at about 6 years old, running Dad's old runabout from Sequim Bay to Discovery Bay outside of Port Townsend.  Drop shrimp pots 200+ feet deep, using frozen canned fish that had been attacked with a can opener a dozen times (fish smell lasts a long time) and then pulling the pots by hand (no mechanized pullers or downriggers here, pal!) and having 50 shrimp in one pull.
Oh, and as we bobbed in the protected bay on a calm, sunny early afternoon one year, a giant grey whale came between our boat and the shore.  Maybe 200 feet away, scraping the bottom of that shallow part, eating what it gathered.  The whale breached 50 feet away from our bobbing boat.    It was the sounds of the whale breaching that was the most breathtaking for me.  I have difficulty putting it to words, so many sounds that whale made, all in harmony.

I don't know what part of the day was better, all those fresh shrimp, or being so close to a grey whale I could almost touch it.  Or maybe it was three generations of Dawgs, all together in that funky little boat, taking in what Mother Nature had to offer.

Posted by: LeftCoast Dawg at April 11, 2021 05:42 PM (sy5kK)

191 Tami, that Creamy Lemon Chicken Breasts looks really good.  I'm not a very adventurous eater, but I think I'd like that.  Bookmarked it.  Maybe next Sunday I'll prep that.

Posted by: April at April 11, 2021 05:42 PM (OX9vb)

192 Site still fucked up, eh? I love it better this way.

Posted by: Dinkelton at April 11, 2021 05:42 PM (OOgBq)

193 176 so they are good?

Posted by: CN at April 11, 2021 05:43 PM (ONvIw)

194 LCD! What a wonderful memory!

Posted by: jewells45 at April 11, 2021 05:45 PM (nxdel)

195 Tami- I love artichokes.  What do you stuff them with?  I've never had them that way.
damnit green.

Posted by: Infidel at April 11, 2021 05:45 PM (E0OEG)

196 @leftcoast dawg - what a great memory!

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:45 PM (1/wzH)

197 Tonypete, I avoid cornstarch clumping by adding some water and whisking or shaking in jar. No clumps. green.

Posted by: olddog in mo at April 11, 2021 05:46 PM (ju2Fy)

198 Well, that was cool. Just took a water bottle out of the freezer. Water was still liquid in bottle, and as I turned it upright, it froze solid in half a second. I know super-cooled water is a thing, but it's always neat to see it happen.

Posted by: Alberta Oil Peon at April 11, 2021 05:46 PM (mzC78)

199
Seafood is so good here on the Gulf Coast that it's no great Act of Penance not to eat meat on Friday.
Hadrain, you'll have to share some of your favorite places. The Mrs. and I are moving to your AO around the end of next month.

Posted by: Oddbob at April 11, 2021 05:47 PM (qc+VF)

200 Green Eris I think you will like the pillow.  CBD I'll have a scotch while waiting to calm your pain

Posted by: Skip at April 11, 2021 05:47 PM (Cxk7w)

201 Houston’s has great grilled artichokes

Posted by: Cosmic Charlie at April 11, 2021 05:47 PM (PUmDY)

202 I'm not a fan of George Dickel.  Mostly cuz of the heavy peanut flavor of their Tennessee whiskey.  However -
this week I tried the George Dickel 15 year aged Single Barrel Whiskey, and man, was that a revelation!
Loaded with flavors- various fruits along with some ester(?) that tasted like Welch's Grape jelly, chocolate, some nuttiness but not overpowering, some funkiness(!) that was nice, a bit of water and oranges and spices come out to play.  And only $60-65/btl.
Great for sipping and seems like it would be very mixable.
If you've been looking for a good bourbon but don't want to pay insane prices, give this a whirl.  But, hurry.  It's already disappearing from stores.

Posted by: naturalfake at April 11, 2021 05:48 PM (EERbD)

203 The people who work there are uniformly professional, relaxed, competent and friendly. And everything was excellent. The service was friendly and classic, but not formal.
See? This is the situation where I don't mind leaving an entire dollar to show my appreciation for services well rendered. 😉

Posted by: Cicero (@cicero) at April 11, 2021 05:48 PM (fLVm1)

204 Tami, that Creamy Lemon Chicken Breasts looks really good. I'm not a very adventurous eater, but I think I'd like that. Bookmarked it. Maybe next Sunday I'll prep that.

Posted by:April at April 11, 2021 05:42 PM (OX9vb)


The recipe calls for 2 lemon...it really should be 3 if you want to add the sliced up ones at the end.  Unfortunately I only had 2 and had already zested and squeezed those by the time I realized I needed another.  


I also had some mushrooms I needed to use so I sautéed them in some butter after step #7 and added them to the crockpot.


Posted by: Tami at April 11, 2021 05:48 PM (cF8AT)

205 56-can confirm.

Posted by: Vivi at April 11, 2021 05:48 PM (USW1s)

206 52 Food heaven would be:  Being in a group with Nurse R cooking and Northernlurker bartending.    Or CBD cooking and Bitter Clinger bartending.
OK, OK.  I'm pretty easy.  Almost any very good cook and anyone who enjoys creating cocktails would thrill me.  

Posted by: palerider                                                                                                                                                                                     For those of us who like a little conflict in our lives, it would be alternating days of nurse ratched/Northernlurker and CBD/Bitter Clinger, with voting.                                                                


Posted by: April at April 11, 2021 05:48 PM (OX9vb)

207 LCD,  Thank you for sharing such a beautiful memory.

Posted by: Ben Had at April 11, 2021 05:48 PM (h3kSW)

208 Chicken Picatta is my Italian go to dish.  And in honor of Insomniac I get extra capers.  

Posted by: Sebastian Melmoth at April 11, 2021 05:49 PM (2DOZq)

209 Didn't want to use a partial egg for wash as won't have time tomorrow to use it, so trying a olive oil wash, see if it works same.

Posted by: Skip at April 11, 2021 05:49 PM (Cxk7w)

210 not before I had a mild panic attack over that much flame coming out of a grill during extreme fire season while staying in a cabin surrounded by forest.

Posted by:Blake

Glad you didn't burn Prescott down!
I'm having difficulty getting my grill hot enough for a good sear (no water bath equipment around this house). It's probably a 1st world problem...

Posted by: AZ deplorable moron at April 11, 2021 05:49 PM (gtatv)

211 121 I just got my first MyPillows in the mail.  We'll see if they deserve all the huzzahs. Posted by:  All Hail, Eris 

I love my My Pillows.  Best investment in sleep I ever made.  I hope you got the right sized one for your own needs, that is really important.
At their website, they explain how to properly size the pillows for your own needs.  It is how much fill they put in them, and corresponds to how big you are and your sleep position.   People that have met me would not be surprised to know I use the Blue label size, which is the next-to biggest one. 
That they come really flat and need to be tossed in the dryer first to gain their size, is an interesting twist. 
Crap, I'm sounding like Hannity. 

Posted by: LeftCoast Dawg at April 11, 2021 05:49 PM (sy5kK)

212 CBD, could you please nuke raykon (OObGq). Gutting, flaying, and sous-viding would be even better.

Posted by: Alberta Oil Peon at April 11, 2021 05:50 PM (mzC78)

213 Most expensive meal I've ever had was at the Jules Vern restaurant up in the Eiffel Tower. Friends treated us, it was their anniversary and on their bucket list. Six course meal ~ $350.00 for one, not counting wine or drinks.

I have had, many moons ago, dinners with clients that were as high as $1,500.00 for total bill  but that was because on the number of folks.
Good times.

Posted by: Javems at April 11, 2021 05:50 PM (8SSHh)

214 Hey horde,
Any good Korean short rib recipes out there?

Posted by: Pete Bog at April 11, 2021 05:50 PM (bzrNB)

215

Don't forget to toss them into the dryer for about 20 minutes prior to first use. Makes a yuge difference!

Posted by:Legally Sufficientat April 11, 2021 05:29 PM (rwusL)


Like with a cat!  Extra fluffy.

Posted by: All Hail Eris at April 11, 2021 05:50 PM (Dc2NZ)

216 CBD, could you please nuke raykon (OObGq).

Seconded.  But you knew that.  The very existence of the creepy fatass bugs me.

Posted by: G'rump928(c) at April 11, 2021 05:52 PM (kTi97)

217  Most expensive meal I've ever had was at the Jules Vern restaurant up in the Eiffel Tower. Friends treated us, it was their anniversary and on their bucket list. Six course meal ~ $350.00 for one, not counting wine or drinks.
I have had, many moons ago, dinners with clients that were as high as $1,500.00 for total bill  but that was because on the number of folks.  Good times. Posted by: Javems at April 11, 2021 05:50 PM (8SSHh)

Around The Buffet In 80 Pays?

Posted by: Alberta Oil Peon at April 11, 2021 05:53 PM (mzC78)

218 Infidel, I make them the way my Sicilian dad did.  Small slices of Parmesan cheese and chopped green onion stuffed down almost every leaf.  Then I mix breadcrumbs, olive oil, garlic, s & p and more grated cheese if you want and plop that on top of them (dad never did that - I've added it).  

Put them in a pan with about 1/2 inch of water (you'll have to add more water as they cook) and drizzle olive oil over the top of them and into the water.  Cooking time varies depending on the artichoke...some take about 1 - 1 1/2 hours...some take even longer.  You can tell if they're done by how easily a leaf pulls out.

I think I gave this recipe to Bluebell for the cookbook. 

Posted by: Tami at April 11, 2021 05:53 PM (cF8AT)

219 The veal version is much better

Posted by: Cosmic Charlie at April 11, 2021 05:54 PM (PUmDY)

220 Half the battle is the crust, and, the recipes are pretty easy.
--------
They're ok at home, certainly way better than frozen. It's just that each pizza place has their own taste that I can't duplicate at home. Been trying to copy a place that makes a Sicilian pizza that I can just come close. Same with other favorites, plus it's sure easier just to pick it up and bring it home.

Posted by: dartist at April 11, 2021 05:55 PM (+ya+t)

221 Well, I'm so proud I wanna bust my buttons!
Did a homemade Tiramisu this week, and it's to die for!
The funny thing is I talked to my sister and she said all  the men in Mom's family were great bakers and I was keeping up the family tradition. 

Posted by: TANSTAAFL at April 11, 2021 05:55 PM (fBtlL)

222 We? Is there a helper monkey caught in your fat roll?

Posted by: G'rump928(c) at April 11, 2021 05:55 PM (kTi97)

223 I had a cheat meal for the first time since Jan 1. 
Went to a Mexican fusion joint with my oldest boy.  It was good, but not so great that it was worth going out of keto.  
Oh well.  
Back on the plan today.  Made some chili.  Secret ingredients, dark cocoa powder and fish sauce.  

Posted by: nurse ratched at April 11, 2021 05:56 PM (U2p+3)

224 Air conditioner is broken, so decided to make something new today.
I took my spouse's home brew and last month's bought corned beef (from the recesses of the freezer) to make an amazing corned beef stew.  I used onion, garden chives, carrots, celery, potatoes, sweet potatoes, and some corn off the cob with the corned beef blend, brown sugar, salt and pepper (and some beef broth and corn starch slurry to finish it all up.  I cooked the corned beef fat up and took it out to rest 15 minutes before dinner, chopped it up, and added it back in - priceless.
If you wanna know how I measured - by taste and feel.  But I've got a lot of years making stew ...1st time with corned beef and that spicing, though, but boy did it work ...

Posted by: Nova local at April 11, 2021 05:57 PM (b1h2x)

225 Back on the plan today. Made some chili. Secret ingredients, dark cocoa powder and fish sauce. Posted by: nurse ratched *** Knew about dark cocoa, not about fish sauce. Interesting.

Posted by: SMH at April 11, 2021 05:58 PM (Vi7PN)

226 Love shrimp and grits.   Miss many foods from Southern Louisiana but Carolina shrimp and grits is wonderful.  
Now if I could only figure out how to make a decent Po Boy and have someone near by open a good po boy place. 

Posted by: Big V at April 11, 2021 05:59 PM (6Pqz7)

227 The troll is really quite retarded.

Posted by: SMH at April 11, 2021 05:59 PM (Vi7PN)

228 @dartist. Gotcha.
Well, with that, time to wander. Later!

Posted by: Blake ‐ semi lurker at large at April 11, 2021 05:59 PM (1/wzH)

229 Posted by:SMH at April 11, 2021 05:58 PM (Vi7PN)

How's the back?  I would hug you but that would probably hurt.

Posted by: G'rump928(c) at April 11, 2021 05:59 PM (kTi97)

230 Thanks Tami!  I bookmarked the chicken and can't wait to try the stuffed artichoke.  They should be available here next month or so.



Checking the cookbook.

Posted by: Infidel at April 11, 2021 06:00 PM (E0OEG)

231 We? Is there a helper monkey caught in your fat roll?

Posted by:G'rump928(c)


I suspect Pediculosis pubis so the use of the 'royal we' is legit.

Posted by: AZ deplorable moron at April 11, 2021 06:00 PM (gtatv)

232 215 Most expensive meal I've ever had was at the Jules Vern restaurant up in the Eiffel Tower. Friends treated us, it was their anniversary and on their bucket list. Six course meal ~ $350.00 for one, not counting wine or drinks.



That is getting close to the prices at The French Laundry, but our local wines are better.   And who cares how much a meal costs, anyway?  Heck, who cares if it is even legal to serve it!   We're among friends, right?

Posted by: Gavin Newsome at April 11, 2021 06:01 PM (sy5kK)

233 I'm going to ruin a NY strip tonight for dinner.  Well it would be for others but I have a palate like a pallet.   
I simply season and put it in the broiler for 7 or 8 minutes on each side.  I should take it out now to let it get close to room temperature.  Usually I don't do that. 

Posted by: Sebastian Melmoth at April 11, 2021 06:01 PM (2DOZq)

234 Hi G'rump! It's healing, staples come out Wednesday. Hugs are okay, just not the bear kind.

Posted by: SMH at April 11, 2021 06:01 PM (Vi7PN)

235
Most expensive meal I've ever had was at the Jules Vern restaurant up in the Eiffel Tower.

Journey to the Center of the Wallet

Posted by: Bertram Cabot, Jr. at April 11, 2021 06:01 PM (63Dwl)

236 Hugs are okay, just not the bear kind.

'k.
{{{SMH}}}

Posted by: G'rump928(c) at April 11, 2021 06:02 PM (kTi97)

237 Your aside about whites and blacks working happily alongside each other is on target. I grew up in Georgia and Alabama and spent a year in Nashville as well. I had black teachers, bosses, teammates, buddies, schoolmates, fellow workers and even (briefly) a girlfriend. We all worked, played and studied together, went to each other’s pool parties and birthday parties, had beers after work, etc, and none of us really ever gave it a thought.  The only time the issue of race intruded was when my black girlfriend told me she couldn’t see me anymore because her brothers had forbidden her to date a white boy. And man, was I infuriated! Demeaned, disrespected and degraded!! Declared off limits because of the color of my skin! I vowed to make blacks pay. I marched, I made signs, I torched cars and destroyed storefronts. I demanded to be made whole with cash and opportunities I hadn’t earned. I was a victim, and I vowed to make the whole world honor my victimhood and acknowledge the eternal, soul-destroying effect that the brothers’ racism had had on my fragile, pasty-skinned existence.
Just kidding. I said "okay” and went about my business.

Posted by: Tony at April 11, 2021 06:02 PM (MGWOQ)

238 Most expensive meal I've ever had was at the Jules Vern restaurant up in the Eiffel Tower. Journey to the Center of the Wallet *** SNORT***

Posted by: SMH at April 11, 2021 06:02 PM (Vi7PN)

239 Is pressure cooking so many meats code for sucking a lot of dicks? 

Posted by: Sebastian Melmoth at April 11, 2021 06:03 PM (2DOZq)

240 What a bore...trolling a food thread.

Posted by: CharlieBrown'sDildo at April 11, 2021 06:04 PM (Q9lwr)

241 69 Amen on shrimp and grits being a food of the Gods...even better when it has no dairy ...
I became a true southerner when I learned how to make grits.  And then I became a true fusion of the north and the south when I learned how to make them amazing with no dairy thanks to my allergies.
The BEST grits are when you make them almost like risotto with a stock (ie - don't measure - feel and add until it's perfect and you make that stock yourself from an amazing duck carcass, ham bone, or shrimp shells - add some salt and pepper and a swirl of olive oil - once you try it this way, you'll never need any dairy again ...

Posted by: Nova local at April 11, 2021 06:04 PM (b1h2x)

242 CBD, yep.

Posted by: SMH at April 11, 2021 06:04 PM (Vi7PN)

243 didn't feel like fussing over dinner. bread toasted with cheddar cheese, slathered with guacamole topped with tomatoes and sesame seeds. Yum.  

Posted by: Vivi at April 11, 2021 06:04 PM (USW1s)

244 SMH, It's the umami flavor.  Not overly fishy, but briny.  It's lovely.  I also like to put the pot in the oven at 300 for about five hours to cook instead of on the stovetop.  Keeps the bottom from burning.  

Posted by: nurse ratched at April 11, 2021 06:05 PM (U2p+3)

245 Vivi,
That sounds quite good!

Posted by: CharlieBrown'sDildo at April 11, 2021 06:06 PM (Q9lwr)

246  I should take it out now to let it get close to room temperature.  Usually I don't do that.  Posted by: Sebastian Melmoth at April 11, 2021 06:01 PM (2DOZq)

If there was a single thing that a chef could do to make a good steak better, it is this.    And is one of the easiest things, too.

Posted by: LeftCoast Dawg at April 11, 2021 06:06 PM (sy5kK)

247 Mrs928 made roast beast for lunch.  Beef shoulder roast 2.99/lb at WinnDixie this weekend.
I guess that will be supper too.

Posted by: G'rump928(c) at April 11, 2021 06:06 PM (kTi97)

248 I have a new recipe called Chili. All you need is a can of chili and a suitable saucepan.
I'll post as soon as I write it up.

Posted by: DB- just DB at April 11, 2021 06:07 PM (iTXRQ)

249 Olive oil as a dough wash looks good,see what it does to taste.

Posted by: Skip at April 11, 2021 06:07 PM (Cxk7w)

250 You won't get far without me.

Posted by: The Can Opener at April 11, 2021 06:08 PM (kTi97)

251
I have a new recipe called Chili. All you need is a can of chili and a suitable saucepan.
I'll post as soon as I write it up. 
Posted by: DB- just DB 

Just add carrots.

Posted by: Bertram Cabot, Jr. at April 11, 2021 06:08 PM (63Dwl)

252 vivi,  a Mexican bruschetta,

Posted by: Ben Had at April 11, 2021 06:09 PM (h3kSW)

253 Bacchanalia here is the most expensive here I paid for

Posted by: Cosmic Charlie at April 11, 2021 06:09 PM (PUmDY)

254 CBD, it was yummy.  And an  Oreo Klondike bar for dessert FTW.  Now for a nice nap. 

Posted by: Vivi at April 11, 2021 06:09 PM (USW1s)

255 LCD that was a cool story. Fishing in Minnesota on a lake isn't the same I know but it reminded me of shore lunches and the freshest fish I've ever eaten. I would have bee lined in and cooked those shrimp up.

Posted by: dartist at April 11, 2021 06:09 PM (+ya+t)

256 I had read that in blind taste tests that most Americans prefer slightly rancid olive oil, because that is all they have ever had.
I might well be in this category.  I wish I could try so guaranteed good oil to make the judgment.

Posted by: G'rump928(c) at April 11, 2021 06:10 PM (kTi97)

257 254- Exactly, Ben!!  Too bad I don't have any beer...that would be perfect. 

Posted by: Vivi at April 11, 2021 06:10 PM (USW1s)

258 On topic of food.  Just watched an episode of How It's Made and one of the products was Keystone canned meats.  Roast Beef, Ground Beef, White meat chicken, shredded pork .   I never heard of Keystone before and now that I've seen how it's made I'm going to buy a few cases from my  Prep cache. 

Posted by: Sebastian Melmoth at April 11, 2021 06:10 PM (2DOZq)

259 Is this substitute format not permitting decorticating TinkleDinkle?

Posted by: CN at April 11, 2021 06:10 PM (ONvIw)

260 Anchovies will also work as well as fish sauce for that Umami feel...

Posted by: CharlieBrown'sDildo at April 11, 2021 06:11 PM (Q9lwr)

261 When I grew up in Beaufort, SC - my mom and dad used to take us to the Pirate House over in Savanah every once in a while - we kids thought that was so high class - I later found out it was just an ordinary tourist trap...oh well, childhood memories dashed.

Posted by: Boswell at April 11, 2021 06:11 PM (w2LAm)

262 Anchovies will also work as well as fish sauce for that Umami feel...

Someone making garum?

Posted by: G'rump928(c) at April 11, 2021 06:11 PM (kTi97)

263 Anchovies will also work as well as fish sauce for that Umami feel... Posted by: CharlieBrown'sDildo *** This I know, just never thought of adding it to chili... Thanks, Nurse, for the tip!

Posted by: SMH at April 11, 2021 06:12 PM (Vi7PN)

264 Love anchovies on pizza. 

Posted by: Weasel at April 11, 2021 06:13 PM (MVjcR)

265 Bacchanalia here is the most expensive here I paid for. 


Hell the places I go, the server brings out the wine box to see if the picture on it meets with my approval. 


Peter Vella is nice. 

Posted by: Tonypete at April 11, 2021 06:13 PM (Rvt88)

266 Crikey! Was just about to step outside to fit a part to the window grille I am building, and lying right across the doorway was a big snake. Bull snake, or gopher snake, not a rattler. I got a picture. Still startled me. It went behind a pile of tin and wood.

Posted by: Alberta Oil Peon at April 11, 2021 06:14 PM (mzC78)

267 Is this substitute format not permitting decorticating TinkleDinkle?Posted by: CN at April 11, 2021 06:10 PM (ONvIw)

Let the boy wave his tiny dick at everyone. He doesn't get out very often.

Posted by: Cicero (@cicero) at April 11, 2021 06:14 PM (fLVm1)

268 Love anchovies on pizza. Posted by: Weasel *** So do I. With the exception of my mom, no one else in my family can stand anchovies.

Posted by: SMH at April 11, 2021 06:14 PM (Vi7PN)

269 Love anchovies on pizza.

When I worked in a pizza place in my youth, we called them worms.
A deluxe with worms, we would say.

Posted by: G'rump928(c) at April 11, 2021 06:14 PM (kTi97)

270 Nurse,  do you like artichokes?

Posted by: Ben Had at April 11, 2021 06:14 PM (h3kSW)

271 258- that's a shame. Fresh Jersey tomatoes with a splash of good olive oil and sprinkled with salt...OMG. The oils from Greece have a wonderfully peppery tang. 

Posted by: Vivi at April 11, 2021 06:15 PM (USW1s)

272 Afternoon.
I want a drink.
Appointment made at Walmart for my China Flu shot.  Why we're all getting shots to turn ourselves Chinese is beyond me but sometimes ya gotta just go with the flow.

Posted by: Robert at April 11, 2021 06:15 PM (CF3YU)

273 We've eaten at The Olde Pink House too.  The food was outstanding and the ambience was simply beautiful.  I loved it there.

Posted by: Lady in Black at April 11, 2021 06:15 PM (O+I8R)

274 Hell the places I go, the server brings out the wine box to see if the picture on it meets with my approval. 
I'm a sucker for anything with a picture of Orson Wells on the box.

Posted by: Cicero (@cicero) at April 11, 2021 06:15 PM (fLVm1)

275 Really good Steak and Seafood restaurant in Houston is Trulucks.  
Stone crab claws.  

Posted by: Sebastian Melmoth at April 11, 2021 06:16 PM (2DOZq)

276 257 LCD that was a cool story. Fishing in Minnesota on a lake isn't the same I know but it reminded me of shore lunches and the freshest fish I've ever eaten. I would have bee lined in and cooked those shrimp up.
Posted by: dartist     

The shrimp say alive for hours, as long as they are kept cool and out of the sun.  But after the 90 minute cruise home, the first few dozen shrimp get their heads pinched and are dropped into the boiling water for 2 minutes or so, and the butter and cocktail sauce is also ready to go.  The rest are cleaned, deveined, and frozen into little bags, good for a few servings.   Honestly, not a lot of shrimp make it to frozen. 

Posted by: LeftCoast Dawg at April 11, 2021 06:16 PM (sy5kK)

277 Dinner was spicy pork over nachos simple and good.

Posted by: Big V at April 11, 2021 06:17 PM (6Pqz7)

278 261- Boswell, you grew up in Beaufort?  My good friends on Callawassie Island keep asking when I'm going to visit again. Pretty town....

Posted by: Vivi at April 11, 2021 06:17 PM (USW1s)

279 Appointment made at Walmart for my China Flu shot. Why we're all getting shots to turn ourselves Chinese is beyond me but sometimes ya gotta just go with the flow. Posted by: Robert *** Who's this "We"? Some of us are watching on the sidelines, getting ready for y'all to turn into zombies.

Posted by: SMH at April 11, 2021 06:17 PM (Vi7PN)

280 Hell the places I go, the server brings out the wine box to see if the picture on it meets with my approval.


Peter Vella is nice.

Posted by:Tonypete at April 11, 2021 06:13 PM (Rvt8                                                                                                                                                       We laugh, but Weiland's Market in Columbus carries some very nice boxed wines.  A nice garnacha from Spain, and they've recently added some other Spanish and French boxed imports.  It's inexpensive, and, for my unsophisticated tastes, great wine for the money. 

Posted by: April at April 11, 2021 06:19 PM (OX9vb)

281 Appointment made at Walmart for my China Flu shot. Why we're all getting shots to turn ourselves Chinese is beyond me but sometimes ya gotta just go with the flow. Posted by: Robert *** Who's this "We"? Some of us are watching on the sidelines, getting ready for y'all to turn into zombies.   Posted by: SMH at April 11, 2021 06:17 PM (Vi7PN)

They are offering it for free at the WM here in AJ. Nope. They couldn't pay me to take it.

Posted by: Alberta Oil Peon at April 11, 2021 06:19 PM (mzC78)

282 Guy Ferrio at his ranch, high end chefs and lots of time and booze. Great show.

Posted by: Dinkelton at April 11, 2021 06:20 PM (OOgBq)

283 nước mắm. The fish sauce par excellence.

Posted by: Duncanthrax at April 11, 2021 06:21 PM (DMUuz)

284 So has the shot killed anyone or what?  

Posted by: Vivi at April 11, 2021 06:21 PM (USW1s)

285 I believe you April - I don't know anything about wine though. When I shop, I have to depend on the kindness of strangers when selecting bottles. 

I'll have to get to Weiland's - haven't been there for awhile. 

Posted by: Tonypete at April 11, 2021 06:21 PM (Rvt88)

286 Ben Had.  Artichokes are great!  We can grow them out here.  Giant thistles. 
Anchovy is good, but we have some amazing Asian supermarkets out here than carry exotic fish sauce, rice wine vinegars and all kinds of weird stuff you can't even decipher.   Always an adventure!

Posted by: nurse ratched at April 11, 2021 06:22 PM (X6f9+)

287 Boswell, you grew up in Beaufort?  My good friends on Callawassie Island keep asking when I'm going to visit again. Pretty town....

Posted by: Vivi at April 11, 2021 06:17 PM (USW1s)

I did - I attended Shell Point elementary and then Beaufort Junior High. I loved the town, but I went back a few years ago when the Boswell spawn was attending a golf camp in Hilton Head...its over grown now - lots of strip malls. Kind of sad. Lady's Island still looked the same though - very pretty. 

Posted by: Boswell at April 11, 2021 06:22 PM (w2LAm)

288 225 Back on the plan today. Made some chili. Secret ingredients, dark cocoa powder and fish sauce. Posted by: nurse ratched *** Knew about dark cocoa, not about fish sauce. Interesting.

Posted by: SMH at April 11, 2021 05:58 PM (Vi7PN)



We used to have a big chili cook off down here. Money went to charity. Watched one guy making his batch. He put in a couple of pinches of black delta earth in the pot. Winked at me (not that kind of wink).

Posted by: Javems at April 11, 2021 06:25 PM (8SSHh)

289 Tonypete,  If you like reds,  Rodney Strong  Cabernet  is  very good.

Posted by: Ben Had at April 11, 2021 06:25 PM (h3kSW)

290 The technology for canning beer has revolutionized brewing. I can't remember when I last bought a bottle of beer!
I wonder whether a similar change will occur in winemaking. Imagine good canned wine...or even good boxed wine!

Posted by: CharlieBrown'sDildo at April 11, 2021 06:26 PM (Q9lwr)

291 Thanks! I'll look for it.

Posted by: Tonypete at April 11, 2021 06:27 PM (Rvt88)

292
So has the shot killed anyone or what?

Posted by:Viviat April 11, 2021 06:21 PM (USW1s)


Hank Aaron, and a few thousand more.

Posted by: G'rump928(c) at April 11, 2021 06:27 PM (kTi97)

293 So has the shot killed anyone or what?   Posted by: Vivi at April 11, 2021 06:21 PM (USW1s)
I don't think so.....

Posted by: Zombie Hank Aaron at April 11, 2021 06:28 PM (R/m4+)

294 So has the shot killed anyone or what?  
BitChute has loads of videos. There are at least 2 warning videos here: https://www.bitchute.com/#listing-trending 

Posted by: Ex-ex at April 11, 2021 06:28 PM (RU4sa)

295 Tonypete, I do get the slight side-eye when I buy three boxes at a time.  I know it's none of their business, but I feel compelled to explain that I live out of town and have to stock up 'til the next visit. 

Posted by: April at April 11, 2021 06:28 PM (OX9vb)

296 lying right across the doorway was a big snake. Bull snake, or gopher snake, not a rattler. I got a picture. Still startled me. It went behind a pile of tin and wood.

Posted by:Alberta Oil Peon

Thanks for the warning. I'll warn the missus. We close on a house in AJ on May 6th.

Posted by: AZ deplorable moron at April 11, 2021 06:29 PM (gtatv)

297 CBD,  grilling weather at  your house yet?

Posted by: Ben Had at April 11, 2021 06:29 PM (h3kSW)

298 we have some amazing Asian supermarkets out here than carry exotic fish sauce, rice wine vinegars and all kinds of weird stuff you can't even decipher.   Always an adventure!

Posted by: nurse ratched at April 11, 2021 06:22 PM (X6f9+)


H-Mart for the win!    I think it is Korean, mostly.  A giant Safeway-ish big store or similar, except all the foodstuffs are Asian.  Walking in one of those places to shop, it is like you crossed the Pacific Ocean.  A lot of stuff has no English on the label.    One of the many upsides to accepting and enjoying other cultures among us.   Just don't ask me what that thing on the left is, in the fresh fish counter.  I have no idea.  But it looks to be almost sold out for the day.

Posted by: LeftCoast Dawg at April 11, 2021 06:30 PM (sy5kK)

299 Only can beer on the pontoon. Empty glass bottles in the trash are too heavy to carry up from the dock.

Posted by: olddog in mo at April 11, 2021 06:30 PM (ju2Fy)

300 284 So has the shot killed anyone or what?  

Posted by: Vivi at April 11, 2021 06:21 PM (USW1s)


If I die I'll let you know.

Posted by: Robert at April 11, 2021 06:31 PM (lIg0U)

301 Off topic, but since it's come up...For those who've taken the shot - thanks!
It's a personal decision, but everyone who makes it helps out the blood cancer folks like me .  
And if you don't know which to take, my entire family (including me) on both sides has somehow all gotten Pfizer by random chance (and we cover a lot of states)...and we've all been good.  So, if you're worried, I can recommend that one...

Posted by: Nova local at April 11, 2021 06:31 PM (b1h2x)

302 We had considered eating out today, but husband still too frightened of wuflu. Yesterday he wrapped his hands in plastic to get the mail. I'm longing to get out.  

Posted by: CN at April 11, 2021 06:32 PM (ONvIw)

303 (OOgBq

A simple Dick, by any other name.   Not to be confused with Spotted Dick.   Spotted Dick has value to someone, somewhere.

Posted by: LeftCoast Dawg at April 11, 2021 06:32 PM (sy5kK)

304 CBD,  grilling weather at  your house yet?

Posted by: Ben Had at April 11, 2021 06:29 PM (h3kSW)


Nope. Cold and rainy!

Posted by: CharlieBrown'sDildo at April 11, 2021 06:32 PM (Q9lwr)

305
I do get the slight side-eye when I buy three boxes at a time.  I know it's none of their business, but I feel compelled to explain that I live out of town and have to stock up 'til the next visit. 
  --  April

HA!  I might say "Look, I can't make it back here for a couple of days! Okay?" 



Posted by: Tonypete at April 11, 2021 06:32 PM (Rvt88)

306 301 did oncology recommend pfizer?

Posted by: CN at April 11, 2021 06:33 PM (ONvIw)

307 Next time you are at the Pink House go around the side and get a table in the bar - fantastic atmosphere and the same food.
And if you missed the collards then be sure to get them.  Made with pure love, and a touch of vinegar. 

Posted by: ThomasD at April 11, 2021 06:33 PM (1DFG7)

308 Nova local, I haven't decided yet whether to take the vaccine.  I work for a hospital, in a contracted-out position, and haven't been required to yet, but I assume that's coming.  When they make it easy for me, I'll do it.
Help me out--what is the advantage to those of you with blood cancer?

Posted by: April at April 11, 2021 06:34 PM (OX9vb)

309 >We had considered eating out today, but husband still too frightened of wuflu. Yesterday he wrapped his hands in plastic to get the mail.

seriously?

Posted by: DB- just DB at April 11, 2021 06:34 PM (iTXRQ)

310 My favorite chili recipe is from an older cookbook I have called "Mom" Unser's Chili. She used pork shoulder cut in cubes and brought it to Indy for the race I guess. It also has tequila and shhhhhh beans in it.

Posted by: dartist at April 11, 2021 06:34 PM (+ya+t)

311 False NOOD. 

Posted by: Weasel at April 11, 2021 06:35 PM (MVjcR)

312 Posted by: ThomasD at April 11, 2021 06:33 PM (1DFG7)
I had the greens! Good, but I prefer them less bitter...more on the sweet side.

Posted by: CharlieBrown'sDildo at April 11, 2021 06:35 PM (Q9lwr)

313 I wish they still had automats.  

Posted by: Sebastian Melmoth at April 11, 2021 06:36 PM (2DOZq)

314 299 Only can beer on the pontoon. Empty glass bottles in the trash are too heavy to carry up from the dock. Posted by: olddog in mo at April 11, 2021 06:30 PM (ju2Fy)

Anywhere there are bare feet - boats. docks, etc.  glass anything is a no-no.  Glass breaks and no way does it all get swept up.  Not even vacuumed.  I don't care if that cabernet costs $200 a bottle,  use the plastic stem wine glass. 

Posted by: LeftCoast Dawg, laying down the law at April 11, 2021 06:37 PM (sy5kK)

315 Anyone who puts up a false nood spends a night in the box

Posted by: Skip at April 11, 2021 06:37 PM (Cxk7w)

316 308  They know blood cancer folks both likely get little immunity from the shots (but any we get is priceless) and we are likely to be the source of the major mutations of the disease b/c if we get it and it doesn't immediately kill us, since it takes so long for us to beat it, the virus gets a lot of chances for mutations...
So, we need the herd immunity both for our own health and to help not keep making the whole thing worse .  And every person who gets any vaccine helps with that...

Posted by: Nova local at April 11, 2021 06:37 PM (b1h2x)

317 CBD should have been a couple of nice days up your way.

Posted by: Skip at April 11, 2021 06:37 PM (Cxk7w)

318 308 Blood cancers are usually immunocompromised. Immunoglobulin levels are suppressed especially in CLL. Treatments can also suppress immunity

Posted by: CN at April 11, 2021 06:38 PM (ONvIw)

319 Dinner finished and having a Manhattan. House bourbon tonight - Maker's Mark. Top shelf is Knob Creek. A couple shakes of bitters, a couple shots of bourbon, just a glance of sweet vermouth and two cherries. It's how we like it. 

Posted by: Rosasharn at April 11, 2021 06:38 PM (PzBTm)

320 316: Hope you are doing well and reach remission.

Posted by: CN at April 11, 2021 06:40 PM (ONvIw)

321 Nova and CN, thanks for the info.  I asked Mr. April at the same time, so I got my answer in triplicate!  

Posted by: April at April 11, 2021 06:41 PM (OX9vb)

322 It's how we like it.
  Posted by: Rosasharn at April 11, 2021 06:38 PM (PzBTm)

 

Have you tried it with Rye? It adds some spiciness that is really nice.

Posted by: Ace Open Blog at April 11, 2021 06:42 PM (Q9lwr)

323 April, I just tasted the sauce on the creamy lemon chicken....
It is slap yer momma good!

Posted by: Tami at April 11, 2021 06:42 PM (cF8AT)

324 Someone say triplicate?
We like things in triplicate.

Posted by: Gub'mint Byercrats at April 11, 2021 06:43 PM (lIg0U)

325 Stretching out the last of the bourbon with Courvoisier mixed in. Kinda like it.

Posted by: dartist at April 11, 2021 06:43 PM (+ya+t)

326 OT: The Masters is getting tight. The names may not be familiar but the golf is very good and Augusta National is heaven on earth. If Matsuyama wins, he'll be the first major winner from Japan. That country will go nuts. Well, more nuts.

Posted by: Puddleglum at April 11, 2021 06:44 PM (o8kza)

327 So, we need the herd immunity both for our own health and to help not keep making the whole thing worse .  And every person who gets any vaccine helps with that... Posted by: Nova local at April 11, 2021 06:37 PM (b1h2x)

I helped out the old-fashioned way, I caught the 'Vid, early on before it was even a gleam in Progda's eye.

Posted by: LeftCoast Dawg at April 11, 2021 06:45 PM (sy5kK)

328 320 Thanks for those kind thoughts.  They don't every really think remission/cure for my leukemia, but more "live as normally as you can with it".  Even when you get to the point they think you don't have any active cancer cells, docs are still pretty certain you do, so once you start treatment, for now, you never stop...I have an aggressive type of CLL (with a C17 deletion), so it's the Walmart of diseases...try to live as uber-healthy as possible and not treat til you have to, b/c once you start you won't stop (it is fascinating to have a currently uncurable cancer that has that paradigm)...currently, I have somehow kept myself in the "no treatment" level even though the docs expected I'd be in treatment by now (normally, at my young age, you treat within a year or two)...

Posted by: Nova local at April 11, 2021 06:45 PM (b1h2x)

329 Ah...I see you've discovered post-1980 Southern race relations.  Yes, we basically got on with it a long time ago and all this 'racial reckoning' bullshit is a Yankee problem.  Except for Atlanta maybe, but Atlanta's been infested with liberal damnyankees ever since it gained mystique as the gay capital of the South.

For related giggles, look up the Cooper Center racial dot maps sometime and note how the 'tolerant' Northern cities are hyper-segregated and the 'backward' Southern cities are relatively integrated.  While you're there, pan over to the Midwest and note how there's not actually enough of those much-ballyhooed militia loving farmers to stand up to the cities...and thence ye shall know one of the pillars of my decision to leave the region.

Posted by: CppThis at April 11, 2021 06:48 PM (zcf1k)

330 Nova local - I pray for all the good things for you.

Posted by: grammie winger at April 11, 2021 06:48 PM (45fpk)

331 I have somehow kept myself in the "no treatment" level even though the docs expected I'd be in treatment by now (normally, at my young age, you treat within a year or two)...

Posted by:Nova localat April 11, 2021 06:45 PM (b1h2x)

I wish you well, and you never know when a cure will appear. APL used to be the most deadly (and fast), now it's curable for very many. New advances are happening all the time, I'll keep you in my prayers

Posted by: CN at April 11, 2021 06:49 PM (ONvIw)

332 H Mart is Korean, and sometimes has the best produce section of any "normal" (i.e. non-high end) store.  We've scouted the meat and fish departments but didn't buy anything.  The quality was very good, and the prices seemed OK.  And if you want to see 37 different cuts of beef (and many of pork), some of which you've never heard of, it's the place.  I mean "cuts" as in method of butchering and cutting, vs. "which part of the animal".

There's a Mexican supermarket chain called Northgate, excellent for certain produce (and of course for dried chiles), and for cuts of beef (they have thin-cut beef that's perfect for negemaki).

Posted by: rhomboid at April 11, 2021 06:50 PM (OTzUX)

333 Good lawd but i need a drink.  A delicious, alcoholic liquory drink.

Posted by: Robert at April 11, 2021 06:52 PM (lIg0U)

334 Wish you well Nova local.

Posted by: dartist at April 11, 2021 06:52 PM (+ya+t)

335 PS - My food allergies came along after my leukemia - so my spouse and I have a rule - if I'm sick, I eat chicken and rice, so I don't "lose" any more food groups to my immune system screwing up what I'm eating with the virus I have ...docs are not sure if they are true "allergies" or "something weirder", but either way, thanks to my spectacular reactions (I have an epi now, too), dairy and tree nuts are out.  

Posted by: Nova local at April 11, 2021 06:52 PM (b1h2x)

336
I helped out the old-fashioned way, I caught the 'Vid, early on before it was even a gleam in Progda's eye. Posted by: LeftCoast Dawg at April 11, 2021 06:45 PM (sy5kK)


Whelp, you are a dawg.

Posted by: Braenyard at April 11, 2021 06:52 PM (UIwVc)

337 Nova local,  prayers and  it sounds like you pay attention to what your body is telling you.

Posted by: Ben Had at April 11, 2021 06:52 PM (h3kSW)

338 Thanks for the kind words, everyone...and I tell everyone, I appreciate all the thoughts and prayers anyone sends my way.  I'm convinced they have helped me feel as well as I do ...

Posted by: Nova local at April 11, 2021 06:54 PM (b1h2x)

339 Folks....thanks for tolerating the foibles of this new system. Hopefully it will all get sorted out soon.
And put that damned maple syrup in your Manhattans where it belongs!

Posted by: CharlieBrown'sDildo at April 11, 2021 06:54 PM (Q9lwr)

340 330 Nova local - I pray for all the good things for you.

Posted by: grammie winger at April 11, 2021 06:48 PM (45fpk)                                                                                                                                                                                                                               Same.  I am so grateful for good health, and prayers for you.

Posted by: April at April 11, 2021 06:55 PM (OX9vb)

341 Thanks CBD! green

Posted by: dartist at April 11, 2021 06:56 PM (+ya+t)

342 CBD,  Thank You for manning the ramparts!

Posted by: Ben Had at April 11, 2021 06:57 PM (h3kSW)

343 330Nova local - I pray for all the good things for you.

Posted by: grammie winger at April 11, 2021 06:48 PM (45fpk)



Here too.

Posted by: Javems at April 11, 2021 07:02 PM (8SSHh)

344 Gub thread is up.

Posted by: Duke Lowell at April 11, 2021 07:02 PM (kTF2Z)

345 Thanks for the kind words, everyone...and I tell everyone, I appreciate all the thoughts and prayers anyone sends my way. I'm convinced they have helped me feel as well as I do...

Posted by: Nova local at April 11, 2021 06:54 PM (b1h2x)


You got 'em...and then some!

Posted by: Tami at April 11, 2021 07:04 PM (cF8AT)

346 332 I LOVE my local HMart - My produce section rivals a Whole Foods for quality and a farmer's market for variety and an Aldi's for prices.  I also buy my fish from my HMart since they have it fresh and cut it to order for me (and I've been known to pick up frozen mussels out of the shell b/c my kids LOVE mussels, and prepped/cleaned/deshelled in quantity is priceless!  I tend to throw them in a cross between a ciopinno and a pasta sauce (I add a ton of veg, so it's less "brothy" and works with bread or pasta - they do pasta b/c they are kids and love pasta - I do French bread)...
That said, I've been in some NJ HMart's and it's like they are not in the same chain ...

Posted by: Nova local at April 11, 2021 07:19 PM (b1h2x)

347 Elizabeth's on 37th in Savannah was on my bucket list for many years until we finally got there for wife's birthday about five years ago.  OK, but not spectacular, but I would go back.  
Have heard good things about the Olde Pink House.  Perhaps on next trip back north for the summer.  

Posted by: nishdoogedacht at April 11, 2021 07:23 PM (WusEB)

348 My wife and I are making our first visit to Savannah next month. Per her friends' recommendation we already have dinner reservations at The Olde Pink House.  I'm glad to hear your favorable review.  

Posted by: Buck Throckmorton at April 11, 2021 08:47 PM (d9Cw3)

Hide Comments | Add Comment | Refresh | Top




What colour is a green orange?




280kb generated in CPU 0.1964, elapsed 0.5193 seconds.
66 queries taking 0.4295 seconds, 478 records returned.
Powered by Minx 1.1.6c-pink.

Support





Donate to Ace of Spades HQ!


Contact

Change the At to "@" and the DOT to "."




Intermarkets' Privacy Policy
Support


Donate to Ace of Spades HQ!


Search Thingy



Archives

Monthly Traffic

  • Pages: 9929
  • Files: 182
  • Bytes: 255.0M
  • CPU Time: 11:06
  • Queries: 285032

Content

  • Posts: 22824
  • Comments: 5953260

Feeds


RSS 2.0 Atom 1.0