August 30, 2015

Food Thread: Is Salad A Crime Against Humanity? [CBD]
— Open Blogger

BadSalad-Uncivilized.jpg
Bad Salad

Okay, it's the Washington Post, so there is the obligatory Malthusian bullshit, and the subtext is elitist "I know better than you what is good for you." But Why Salad Is So Overrated does take some significant shots at the nation's obsession with lettuce based salads.

Personally, I like salad at the end of the meal, with a tart dressing to clear my palate. Although, if you want to serve me a great tomato and goat cheese salad as a first course I will smile and say thank you. Or Caesar Salad with good whole anchovies as garnish and lots of garlic and some crispy buttery croutons? Yeah...I'll eat that too.

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9 kitchen gadgets you didn't know you needed Well, it's more like four, and there are a couple in there are are embarrassingly stupid.
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"Some pink or no pink?" Hamburger safety BS comes from "barfblog." It doesn't matter that the blog is a pretty useful...if humorless...resource for food safety stuff. Barfblog. Barfblog. I love it!
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Here is Bon Appetit demonstrating why most things you read about pretty much everything is crap, but in particular in Bon Appetit. First of all, the title: Blades of Glory: How to Make Your Knives the Sharpest in the Drawer is sort of odd. Whose knives are in your drawer if not your own? And the advice is picky and silly. Don't use a knife block? Why? If my knives are going to be dulled by slipping them in and out of a knife block, then why do I cut on a wooden cutting block? There's more, but it's just a fluff piece and completely worthless. What really irritated me was that they said almost nothing about...you know...sharpening your knives. All they discuss is honing. Really? Fools.
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I saw this throwaway article (just a list, really) about 15 Of The Best Chile Varieties and as I reached the end -- Ghost Pepper and the Carolina Reaper -- I thought about why people eat such hot chiles. Many of you Morons love hot and spicy food, and we have had lively discussions about hot sauces and chili and all sorts of things. But there is a difference between eating hot food and eating peppers that are so hot the only sensation is intense, long-lasting pain.

Why do people do it?

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Corn, Cheddar and Scallion Strata from The Smitten Kitchen looks damned good. Skip the rambling introduction unless you are bored, and go straight to the recipe.
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ruby-cigar-cocktail_xlg.jpg

The Ruby Cigar cocktail is similar to something I have made to great effect. But that star anise garnish is weird and disturbing and will probably haunt me. Tequila and licorice? That's just strange.
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Caesar Salad Dressing

I modified this recipe from one I got from a restaurant outside of Cooperstown NY, during an interminable youth baseball tournament.

  • 1 large egg
  • 1/2-2 cloves of garlic (to taste)
  • 1 can Anchovies
  • 2/3 cup grated Parmesan
  • 1/2 cup Red Wine Vinegar
  • 2/3 cup Olive Oil

In a blender or food processor, blend the egg, garlic and anchovies until smooth.

Add the vinegar and Parmesan, and blend again until incorporated.

Drizzle the oil slowly as you blend the mixture. The goal is to create an emulsion, so begin very slowly. As you add oil you can increase the speed.

Refrigerate for a few hours before using. It will thicken and become even creamier.

Posted by: Open Blogger at 11:00 AM | Comments (286)
Post contains 586 words, total size 5 kb.

1 I like the anchovies.

Posted by: Ronster at August 30, 2015 11:03 AM (0qASP)

2 According to the Starr Report...

Posted by: Garrett at August 30, 2015 11:03 AM (j6z1c)

3 Best caesar salad I have ever eaten was from the Verandah restaurant at the Intercon in Riyadh, KSA. The German chef could do amazing things with romaine and parmesan. And screw the WaPo. They think salad is overrated? Are they self aware?

Posted by: Moki at August 30, 2015 11:05 AM (x303I)

4 Seriously. Deer Tongue. By far my favorite green. I can eat bags and bags of the stuff.

Posted by: Garrett at August 30, 2015 11:06 AM (j6z1c)

5 I like Fritos. One of the greatest food developments of the 20th century.

Posted by: Weasel at August 30, 2015 11:06 AM (e3bId)

6 no lemon in the Caesar? not sure I approve. 'chovies are good when they're liquefied into the dressing

Posted by: ghost of hallelujah at August 30, 2015 11:09 AM (7RXcs)

7 I love the trinity of tomato, cucumber and avocado.

Posted by: Clarney at August 30, 2015 11:10 AM (p9zGT)

8 What's deer tongue?

Posted by: Clarney at August 30, 2015 11:11 AM (p9zGT)

9 It is a variety of lettuce.

Posted by: Garrett at August 30, 2015 11:13 AM (j6z1c)

10 Fritos were found in King Tut's tomb, still edible. So, not 20th century as Frito-Lay would have you believe. Likely Ancient Astronauts.

Posted by: Dave, exiled in RI at August 30, 2015 11:15 AM (Mx7vk)

11 I think the article title is a play on the phrase "not the sharpest knife in the drawer" (kinda like "not the sharpest tool in the shed").

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:16 AM (jR7Wy)

12 I like sausage!

Posted by: Caitlyn Jenner at August 30, 2015 11:16 AM (lVU49)

13 5 Fritos, onion dip and Dr Pepper was the "cool snack" my much older siblings ate, and would give me tastes of, when I was little (3 years) It is still one of my favorite snacks, although I can't eat the onion dip anymore. Plus, Frito pie. Good chili, fritos, and your topping of choice. Preferably in the bag. Mercy that's good.

Posted by: Moki at August 30, 2015 11:17 AM (x303I)

14 A bit heavy on the anchovies! A whole can in the dressing? I'd save some for the side

Posted by: Chi-Town Jerry at August 30, 2015 11:17 AM (rEEK1)

15 They just opened a new pizza place nearby that has a fantastic Caesar! I need to go back. I don't eat salad all the time but sometimes there is nothing better.

Posted by: Lea at August 30, 2015 11:18 AM (vmMMi)

16 One of the best salads I've ever had was a mixed greens, beets and walnut salad with balsamic and shalot reduction dressing.

Now that was good.

Posted by: Kreplach at August 30, 2015 11:18 AM (WVvzl)

17

I'm willing to bet Ace would drizzle the caesar dressing over the star anise and, well, blame it on the tequila

Posted by: citizen 666 at August 30, 2015 11:18 AM (LPHFE)

18 I remember how iceberg lettuce was denigrated as a throwback to Eisenhower conformity, then the (f*ckin') Boomers rediscovered it and wedges of iceberg were suddenly okay, IF you ate it ironically. Forget hobos, let's hunt Boomers.

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:19 AM (jR7Wy)

19 Just let me enjoy my salad without worrying about context!

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:19 AM (jR7Wy)

20 I used to go to a German restaurant that would make the Caesar table side. Always a good salad. Then they stopped because of the raw egg SALMONELLLLAAAA possibilities.

Posted by: Bruce at August 30, 2015 11:19 AM (8ikIW)

21 Moki, was it green onion dip? Every Saturday we had hamburgers, green onion dip, Fritos and Double Colas.

Posted by: Lex at August 30, 2015 11:19 AM (FBjP7)

22 I prefer salad at the beginning of the meal.  After all, that is the way most restaurants serve it.

Posted by: Vic[/i] at August 30, 2015 11:20 AM (t2KH5)

23 Salads with everything you can lay your hands on, especially with herbs fresh from garden.

Posted by: Skip at August 30, 2015 11:20 AM (nSbUf)

24 Wife likes the beet and goat cheese salads for a starter.

I usually prefer another beer.

Posted by: Bruce at August 30, 2015 11:21 AM (8ikIW)

25 I just made a big batch of turkey meatballs with lots of flat leaf parsley and parmesan and garlic. Mmmm.....

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:22 AM (jR7Wy)

26 Real Men  of  Genius   presents:

Mr. Giant Taco Salad  Inventor -

https://youtu.be/7ZvOqYVs2ao



Of course it's healthy, it's a salad, isn't it?

Posted by: Count de Monet at August 30, 2015 11:22 AM (JO9+V)

27 A peanut butter and jelly sammich, Fritos and a glass of milk is truly one of life's greatest pleasures.

Posted by: Weasel at August 30, 2015 11:23 AM (e3bId)

28 Nick Stellino has a great tomato, arugula bread salad recipe.

Posted by: Lex at August 30, 2015 11:23 AM (FBjP7)

29 I have been known to put hot sauce on my salad.

Posted by: Alberta Oil Peon at August 30, 2015 11:23 AM (aRgrb)

30 Beets in salads are yummers

Posted by: Clarney at August 30, 2015 11:24 AM (p9zGT)

31 Yep, especially pickled beets.

Posted by: Alberta Oil Peon at August 30, 2015 11:25 AM (aRgrb)

32 Forget hobos, let's hunt Boomers.
Posted by: All Hail Eris, Michigangsta


Sounds like a premise for a movie.

Wait, you're not talking about submarines?  (furrows brow)

Posted by: Bossy Conservative...a rube in America at August 30, 2015 11:25 AM (+1T7c)

33 Please do not make a "dressing" of "ceasar". It really is a technique. Yeah, I'm a noob.

Posted by: Brunhilde at August 30, 2015 11:26 AM (epLS9)

34 We also go on stretches where water cress is the green.

Posted by: Clarney at August 30, 2015 11:26 AM (p9zGT)

35 I made meatloaf and scalloped potatoes to take to Dad's to cook. Will also have sliced tomatoes from the garden and Olathe sweet corn.

Posted by: Infidel at August 30, 2015 11:26 AM (PfVjp)

36 And screw the WaPo. They think salad is overrated? Are they self aware? Posted by: Moki

The WaPo is self aware?  Could it become Skynet?

Posted by: Bossy Conservative...a rube in America at August 30, 2015 11:26 AM (+1T7c)

37 Sometimes I will eat the salad first and sometimes last. Not sure why, really.

Posted by: Weasel at August 30, 2015 11:27 AM (e3bId)

38 LOL, I've indulged in a GIANT TACO SALAD at work, but of course some xtreme striated recon ranger type always has to snark about the 17,000 calorie salad. Just let me enjoy my salad without having to purchase an indulgence beforehand!

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:27 AM (jR7Wy)

39 I just had a giant, make it yourself, salad for lunch. Very good meal on a hot day. But I think watermelon is a "meal" on a hot day so there's that.

Posted by: madamemayhem (yes i did it, no i am not sorry) at August 30, 2015 11:27 AM (WPm3x)

40 Tomatoes from the garden are coming in fast and furious. Eating lots of salads and marinated tomatoes! Yummy.

Posted by: Chi-Town Jerry at August 30, 2015 11:27 AM (rEEK1)

41 This thread always makes me hungry. And it is only 4:30.

Posted by: Vic[/i] at August 30, 2015 11:28 AM (t2KH5)

42 Sounds like a premise for a movie. Wait, you're not talking about submarines? (furrows brow) Posted by: Bossy Conservative...a rube in America at August 30, 2015 04:25 PM (+1T7c) ---- Why can't it be both?

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:28 AM (jR7Wy)

43 Well, I got the small side yard raked up, and all the debris in trash bags. Back yard and big side yard yet to do, but they have a little less debris per unit area. Too hot now for yard work, though. I'm coming to hate palo verde trees. Thorns everywhere.

Posted by: Alberta Oil Peon at August 30, 2015 11:28 AM (aRgrb)

44 I really like the greener leaves from the iceberg lettuce. Plenty of flavor in those parts. But, not the watery white/clear-ish leaves that everyone associates with Iceberg. But those watery bits are just what the doctor ordered for a good, palate cleansing munch before the Ribeye is served. Some things just go together. Jim Sunk New Dawn Galveston, TX

Posted by: Jim[/i][/b][/u][/s] at August 30, 2015 11:29 AM (McRlu)

45 I have heard of Frito pie. What is that? PS: I love Wagner. And so should you (at least a little bit)...

Posted by: Brunhilde at August 30, 2015 11:31 AM (epLS9)

46 Posted by: Clarney at August 30, 2015 04:10 PM (p9zGT) I use those in what I call "sushi salad". I chop up nori, cucumber, tomato, avocado and fake crab (and sometimes some cream cheese) and mix them all into a base of rice seasoned with rice-wine vinegar. After a recent trip to a *real* sushi place, I'm thinking of adding some spicy mayonnaise as garnish.

Posted by: Polliwog the 'Ette at August 30, 2015 11:31 AM (GDulk)

47 Lettuce is just a transport medium for salad dressing.

Posted by: Alberta Oil Peon at August 30, 2015 11:31 AM (aRgrb)

48 Beet and goat cheese and quinoa salads are pretty darn fine.

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:31 AM (jR7Wy)

49 I'm pretty sure you can blame salad on the Joos. Bitter herbs, and all that.
And I fully expect Jeff Bezos' Newspaper to have that pointed out to them.

Waiter, there's a feature in my salad. No sir, that's a bug.

Posted by: [/i][/b]Stringer Davis at August 30, 2015 11:33 AM (xq1UY)

50 Salad is what food eats.

Posted by: Bitter Clinger and All That at August 30, 2015 11:34 AM (x3GpS)

51 Nothing calms the tits on a summer Sunday afternoon like a good salad.

Posted by: Grandma Always Said at August 30, 2015 11:34 AM (j6z1c)

52 But there is a difference between eating hot food and eating peppers that are so hot the only sensation is intense, long-lasting pain. Why do people do it? --- In his book "The Marriage of the Sun and Moon", a fascinating look at mood- and mind-altering substances, Weill speculates that the intense heat and pain release endorphins, and has a photo of New Mexicans eating chiles and smiling beatifically even as they weep.

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:34 AM (jR7Wy)

53 Do you have a 'Big Salad'?

Posted by: Elaine at August 30, 2015 11:35 AM (j6z1c)

54 Salad is pretty much empty calories.

Posted by: Boss Moss at August 30, 2015 11:35 AM (DsveK)

55 D.H. Lawrence wrote that Mexicans ate all that hot stuff because their lives were so boring.

Posted by: [/i][/b]Stringer Davis at August 30, 2015 11:36 AM (xq1UY)

56 I like Fritos. One of the greatest food developments of the 20th century. Bugles. *mic drop*

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 11:36 AM (LUgeY)

57 Posted by: Brunhilde at August 30, 2015 04:31 PM (epLS9) A cut open bag of Fritos with a scoop of chili on top. There can be cheese and such added as well.

Posted by: Polliwog the 'Ette at August 30, 2015 11:36 AM (GDulk)

58 Well, cooled down from the garden chores; time to go out to the garage and play with cars. I rigged in a mister hose over the garage door, and it keeps me comfortable for a yard or two either side of the doorway. I doubt it uses more than about 5 gallons per hour. Money well spent, regardless.

Posted by: Alberta Oil Peon at August 30, 2015 11:37 AM (aRgrb)

59 I made that corn strata thingy and it was meh, and I LOVE corn. It haunted the back of the fridge for a while (because I meant to eat more of it) before I threw it out. Hubby wouldn't touch it.

Posted by: Lizzy[/i] at August 30, 2015 11:38 AM (NOIQH)

60 I believe all that hot sauce indicates some severe masochistic tendencies.

Or they just like to show off.

Wait. What?

Posted by: Bitter Clinger and All That at August 30, 2015 11:38 AM (x3GpS)

61 Had an old Mexican friend years ago that ate tortilla chips with hot sauce from the bottle and squeezed lime. He said it kept the Dr. away. I always thought it bizarre.

Posted by: Infidel at August 30, 2015 11:38 AM (PfVjp)

62 >>56 I like Fritos. One of the greatest food developments of the 20th century. Bugles. *mic drop* Bah! Pop Tarts. You come wrapped in Mylar, or you go home.

Posted by: Garrett at August 30, 2015 11:38 AM (j6z1c)

63 >>Bugles. Seconded!! *mic bounce*

Posted by: Lizzy[/i] at August 30, 2015 11:39 AM (NOIQH)

64 Salad is freedom in veggie form. The Ministry of Nutrition can go fuck itself.

Posted by: Positive Waves at August 30, 2015 11:40 AM (MQEz6)

65 I'm so tired of everyone telling me what I should and shouldn't eat. When did we get so superstitious about food in America? *raspberry at the WashPost*

Posted by: Lizzy[/i] at August 30, 2015 11:40 AM (NOIQH)

66 Salads were invented by physicians in the Renaissance as a way to balance the humors and prevent gout. Whether or not that makes you accept salad is up to you.

Posted by: exdem13 at August 30, 2015 11:40 AM (ry4ab)

67 Pringles Memphis BBQ flavor.

Posted by: Boss Moss at August 30, 2015 11:40 AM (DsveK)

68 9 kitchen gadgets you didn't know you needed ------------------------- Are they Alton Brown approved? Remember - NO uni-taskers!

Posted by: Chi at August 30, 2015 11:41 AM (+pzpw)

69 But there is a difference between eating hot food and eating peppers that are so hot the only sensation is intense, long-lasting pain. Why do people do it? I'll let Homer Simpson 'splain that one - https://www.youtube.com/watch?v=BceHGzsDVLY

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 11:41 AM (LUgeY)

70 Posted by: All Hail Eris, Michigangsta at August 30, 2015 04:16 PM (jR7Wy) Oh, I realize it's a play on the expression. It just irritated me. The magazine is getting shittier and shittier.....

Posted by: CharlieBrown'sDildo at August 30, 2015 11:42 AM (k2fxD)

71 Salad is not a crime.

Posted by: Garrett at August 30, 2015 11:42 AM (j6z1c)

72 I have found I like blue cheese dressing mixed with balsalmic dressing. It looks really nasty, but tastes quite good.

Posted by: Positive Waves at August 30, 2015 11:42 AM (MQEz6)

73 Salad is for drones.

Posted by: Boss Moss at August 30, 2015 11:43 AM (DsveK)

74 >>68 9 kitchen gadgets you didn't know you needed ------------------------- Are they Alton Brown approved? Remember - NO uni-taskers! Posted by: Chi at August 30, 2015 04:41 PM (+pzpw) Seriously! I think about that before I ever buy gadgets. You know what also slices mangos? A knife.

Posted by: Lea at August 30, 2015 11:44 AM (vmMMi)

75 There are good physiological reasons for eating salad and vegetables, and discussing them here would be like talking about yesterday's dinner with German-Americans right after they come out of the bathroom.

I have a big garden, yet Dad and Mum-In-Law continue to act as if other-than-meat is either a rare and expensive delicacy or yucky medicine. You can't of course dictate people's food choices, some Roman says, but when they serve themselves with tweezers whilst openly complaining of their digestive processes, some days it's more than a cook can take -- especially when you factor in the amount of work that goes into a real salad, often more than the main course. Does the Washington Post know about that part?

Posted by: [/i][/b]Stringer Davis at August 30, 2015 11:44 AM (xq1UY)

76 68 9 kitchen gadgets you didn't know you needed ------------------------- Are they Alton Brown approved? Remember - NO uni-taskers! Posted by: Chi at August 30, 2015 04:41 PM (+pzpw) --- Not unless Alton has a sex dungeon. *shifty eyes*

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:44 AM (jR7Wy)

77 The Radicchio scene from 'My Blue Heaven' belongs in the post.

Posted by: Garrett at August 30, 2015 11:44 AM (j6z1c)

78 Why can't they invent an electric potato peeler for the house?

Posted by: Boss Moss at August 30, 2015 11:45 AM (DsveK)

79 29 I have been known to put hot sauce on my salad. Posted by: Alberta Oil Peon ----------------------- Frank's Red Hot? I put that shot in everything!

Posted by: Chi at August 30, 2015 11:45 AM (+pzpw)

80 >>>35 I made meatloaf and scalloped potatoes to take to Dad's to cook. Will also have sliced tomatoes from the garden and Olathe sweet corn. Posted by: Infidel at August 30, 2015 04:26 PM (PfVjp) Dad's a lucky guy.

Posted by: m at August 30, 2015 11:45 AM (ELEPX)

81 I had Meatloaf with Bob Evans Mashed Potatoes.

Posted by: Boss Moss at August 30, 2015 11:46 AM (DsveK)

82 Fritos, yes! 

Also, I love lettuce salad so much that I frequently only have lettuce in it. Green leaf, or a mix of baby lettuces, with a light vinaigrette.  If I'm feeling ambitious, I'll chop up some peppers and carrots and toss them in.

No arugula.  Ever.  Ick.

Posted by: April *YSV2016* at August 30, 2015 11:47 AM (FjIA5)

83 Regarding the chile peppers and why do people 'do it'. Don't know really excepting wanting to get some chile cred. But as to the varieties of chiles themselves -> I use chile blends when preparing foods with chiles. Less is more as far as amount of any given chile as well. When making a pot of Chili I use as many as nine varieties of chiles in varying but small amounts/each and the blend is wonderful, to quote my guests. The subtleties of each of the chiles gets lost on folks that only scarf them whole.

Posted by: Robert17 at August 30, 2015 11:47 AM (19WHj)

84 Render unto Caesar that which art Caesar's.

Posted by: Alvin Yorkie at August 30, 2015 11:47 AM (W5DcG)

85 This is another great thread, CBD, and Bad Salad rocks!

Posted by: All Hail Eris, Michigangsta at August 30, 2015 11:47 AM (jR7Wy)

86 Posted by: Garrett at August 30, 2015 04:42 PM (j6z1c) No, it is not. But it also isnt some elixir of life.

Posted by: CharlieBrown'sDildo at August 30, 2015 11:48 AM (k2fxD)

87 I make meatloaf not as one big loaf, but as several smaller ones each about the size of a grapefruit. That way you get a better crust to insides ratio. The gravy is improved too.

Posted by: Positive Waves at August 30, 2015 11:48 AM (MQEz6)

88 m- heh, I'm lucky to have such a great Dad. I love spending time with him.

Posted by: Infidel at August 30, 2015 11:49 AM (PfVjp)

89 A fat rib eye and a big salad slathered in Bob's Big Boy bleu cheese makes my eyes roll back into my head. I miss Bob's bleu cheese

Posted by: Clarney at August 30, 2015 11:50 AM (p9zGT)

90 Posted by: Positive Waves at August 30, 2015 04:48 PM (MQEz6)


Hmm, Jumbo Meatballs! 


But it sounds like a very good technique which I shall try soon!

Posted by: Hrothgar [/u][/i][/s][/b] at August 30, 2015 11:50 AM (ftVQq)

91 I like that little strawberry huller.

Posted by: JeanQ Flyover at August 30, 2015 11:50 AM (rhjQp)

92 I cook Meatloaf in Iron Loaf pans. Onion on the bottom and sauce on top. Milk, bread, and eggs are unnecessary.

Posted by: Boss Moss at August 30, 2015 11:51 AM (DsveK)

93 The Borg don't eat salad. It is inefficient.

Posted by: Positive Waves at August 30, 2015 11:51 AM (MQEz6)

94 m- heh, I'm lucky to have such a great Dad. I love spending time with him.

Posted by: Infidel at August 30, 2015 04:49 PM (PfVjp)


You are very lucky in at least two ways!


Enjoy him while you have him!

Posted by: Hrothgar [/u][/i][/s][/b] at August 30, 2015 11:52 AM (ftVQq)

95 >>91 I like that little strawberry huller. I've always used a large pastry tip for that.

Posted by: Garrett at August 30, 2015 11:52 AM (j6z1c)

96 Also Hint o' Lime Tostidos with Queso dip.

Posted by: Weasel at August 30, 2015 11:53 AM (e3bId)

97 Almost every "Mesclun mix" of salad seeds includes mustard, I guess because, basically, who ever buys mustard seed by itself? I have four different varieties right now, and it comes back because it seeds itself early and often. With the sharper ones, just one or two leaves cut into strips will spice up a whole salad. And if you peel off one of those big 'uns and chew it up right in the garden, boy howdy.

So, I tried making a pesto of just those leaves and a little olive oil. I expected it to taste quite a lot like the famous yellow sauce made of the flowers, but it dulled in suspension. I'll try it next without the sauciness, just dry-chopped. Good, though.

Posted by: [/i][/b]Stringer Davis at August 30, 2015 11:53 AM (xq1UY)

98 I'm trying. He's getting up there in age and lives the moron lifestyle.

Posted by: Infidel at August 30, 2015 11:54 AM (PfVjp)

99 I ate salads every day for lunch for many years, back when I had one of those "job" thingys. Except on Fridays: that was Big O'l Honkin' Hamburger day.

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 11:54 AM (LUgeY)

100 Since when is salad overrated? It's a friggin' side dish and is about as remarkable as soup. Silly bastards.

Posted by: Fritz at August 30, 2015 11:55 AM (3tjn4)

101 The secret to making a good salad is wash it, spin it, seed it.

Don't go cookoo bananas with too many ingredients and under no circumstances are you to drown it in dressing.

Salad can be an incredible meal unto itself if done correctly.

Posted by: Kreplach at August 30, 2015 11:56 AM (WVvzl)

102 Good idea, Garrett!

Posted by: JeanQ Flyover at August 30, 2015 11:56 AM (rhjQp)

103 I've never understood the attraction of hot peppers or any hot spicy stuff. I simply can't tolerate them. Hell, regular ketchup makes me sweat. On the other hand, I love vinegar or lemon juice in massive quantities. Trade offs, I guess.

Posted by: JTB at August 30, 2015 11:56 AM (FvdPb)

104
As a connoisseur of fine wine and food, I normally order the Big Mac and  fries, and swig from the bottle of Mad Dog 20-20 I keep in the car.

Posted by: Joe Biden at August 30, 2015 11:56 AM (OiFtZ)

105 But there is a difference between eating hot food and eating peppers that are so hot the only sensation is intense, long-lasting pain. Why do people do it? --------------------------- Because they're idiots. They think it'll impress someone? Remember jumping your bike over your Mom's 1982 Maxima to grab the attention of the girl next door? No? Was that just me?

Posted by: Chi at August 30, 2015 11:58 AM (+pzpw)

106 I've found a farm stand on the way back from the range that sells Amish pickled beets. I eat those little suckers right out of the jar with a fork.

Posted by: Weasel at August 30, 2015 11:58 AM (e3bId)

107 @100 Well you have a point there. Salad is overrated because all the food editors and busybodies for the last 40 years told us we weren't eating it enough and we were all going to die, therefrom. And now that we all eat it, that must be wrong too.

Just a basic understanding of journalism.

Posted by: [/i][/b]Stringer Davis at August 30, 2015 11:58 AM (xq1UY)

108 I like to put pickled sweet peppers in my salads. Adds crunch and "zing" but no heat (I don't care for much heat at all).

Posted by: Polliwog the 'Ette at August 30, 2015 11:59 AM (GDulk)

109 You do not use vinegar for a Caesar salad (ever), it is always lemon juice (you can go lime in a pinch). Other than that the dressing recipe is fine. If salads are so bad, go BLT instead. Win Win. To make the bread even better, make it thick sliced sour dough or challah french toast (ala monte cristo).

Posted by: Evi L. Bloggerlady at August 30, 2015 11:59 AM (zzpgI)

110 I'm neither a cook nor a gourmet, but I do know a thing about sharpening knives - and chisels, gouges, plane blades, axes, etc. - and I have to say I have never seen the point of a steel for honing the edge. I use a strop and stropping compound (Flexcut Gold on a poplar board), which removes the burr that forms when it is sharpened on stones. Nothing left to straighten. Maybe the very narrow edge geometry of some kitchen knives needs different treatment.

Posted by: Grey Fox at August 30, 2015 11:59 AM (bZ7mE)

111 True Story: when my husband and I were dating he asked me where and what I wanted for dinner. I replied, "somewhere I can get a big salad." He almost broke up with me.

Posted by: Nora at August 30, 2015 12:00 PM (RGgMp)

112 Iceberg lettuce is just crunchy water, imo. 

I'll skip that and go for a dish of cottage cheese with diced tomato and avocado.  Simple and refreshing on a hot day.

Posted by: JeanQ Flyover at August 30, 2015 12:00 PM (rhjQp)

113 ...it took so long for the adware to download, forgot what I was going to write. I know, no big loss.

Oh.  I LIKE SALAD.  It's good in the late afternoon, when you're dehydrated, to eat cukes and tomatoes and stuff.  And then I drink.


Posted by: Jeanne up north at August 30, 2015 12:00 PM (if3Zr)

114 I saw this throwaway article (just a list, really) about 15 Of The Best Chile Varieties and as I reached the end -- Ghost Pepper and the Carolina Reaper -- I thought about why people eat such hot chiles. Many of you Morons love hot and spicy food, and we have had lively discussions about hot sauces and chili and all sorts of things. But there is a difference between eating hot food and eating peppers that are so hot the only sensation is intense, long-lasting pain. Why do people do it? Test of manliness.

Posted by: The Spicy Hat at August 30, 2015 12:00 PM (0TXlm)

115 Just had a mixed greens salad with spiced chicken strips, spicy peach salsa, picked onion, guacamole and a little shredded sharp cheddar cheese; Great!.

Posted by: FenelonSpoke at August 30, 2015 12:01 PM (OSs/l)

116 Pie. I also like pie.

Posted by: Weasel at August 30, 2015 12:01 PM (e3bId)

117 I try not to eat anything that doesn't have a face.

Posted by: Boss Moss at August 30, 2015 12:02 PM (DsveK)

118 I'm having a Chicken Caesar wrap for dinner which is almost like a salad with chicken. And a wrapper.

Posted by: Weasel at August 30, 2015 12:03 PM (e3bId)

119 Posted by: FenelonSpoke at August 30, 2015 05:01 PM (OSs/l) That sounds really interesting. I think I's skip the onion (hate raw onion) , but that's the great thing about salad, it's so flexible.

Posted by: Polliwog the 'Ette at August 30, 2015 12:03 PM (GDulk)

120

The very beautiful and erudite young female who consumes salad on the first few dates is actually covering for a ravenous appetite more suited to steak, pasta, and double desserts, but the dating protocol always called for the demure and poised instead of the chow sow. 

I haven't dated in over 50 years, so maybe I'm simply a fossil from the past with outmoded standards of dating conduct?

Posted by: Doctor Fish at August 30, 2015 12:06 PM (OiFtZ)

121 I'll skip that and go for a dish of cottage cheese with diced tomato and avocado. Simple and refreshing on a hot day. One of my summer favorites!

Posted by: Infidel at August 30, 2015 12:07 PM (PfVjp)

122 72 I have found I like blue cheese dressing mixed with balsalmic dressing. It looks really nasty, but tastes quite good. Posted by: POSITIVE Waves at August 30, 2015 04:42 PM (MQEz6) ---------------- Hmmm. The combination makes sense to me. I like crumbled bleu cheese on a salad and find that balsamic dressing works best with that.

Posted by: Margarita DeVille at August 30, 2015 12:09 PM (cN9Sk)

123 I've found I like cottage cheese (large curd) with a steak.

Posted by: Weasel at August 30, 2015 12:09 PM (e3bId)

124 Salad is not for closers.


Unless you are Bugs Bunny.

Right, Doc?

Posted by: Bossy Conservative...a rube in America at August 30, 2015 12:10 PM (+1T7c)

125 106 I've found a farm stand on the way back from the range that sells Amish pickled beets. I eat those little suckers right out of the jar with a fork. Posted by: Weasel -------------------------- Mom makes the BEST pickled beats on the planet. I once ate the entire pint jar of them on the way home from her house with my fingers. GF wasn't very happy at the time. Mom lives about three miles away...

Posted by: Chi at August 30, 2015 12:11 PM (+pzpw)

126 And the farmer up the road has been putting out tomatoes for sale. They are so flavorful. When our son comes in from Cross Country Practice he will eat two BLTs. I'm convinced that the secret of a really good BLT is good tomatoes.

Posted by: FenelonSpoke at August 30, 2015 12:12 PM (OSs/l)

127 Mess free tongs? Just get freaking spoon holder. Or use a small plate (we have some old saucers that were given to us by someone that no longer have cups to go with them. They're great for this task. Also great for feeding the 'ette in training.)

Posted by: tsrlbke PhD(c), rogue bioethicist at August 30, 2015 12:13 PM (tM4uk)

128
Posted by: Bossy Conservative

Closers go for the Big Tequila Margarita with 180 grain alcohol as a topping.

Posted by: Doctor Fish at August 30, 2015 12:13 PM (OiFtZ)

129 Someone upthread mentioned pesto.  I don't like a lot of garlic, and I find standard basil pesto to be hyper-flavored.  I tried making it with spinach, a little bit of fresh basil, olive oil, teensy bit of garlic, and pistachios.  It was divine.

Posted by: April *YSV2016* at August 30, 2015 12:13 PM (FjIA5)

130 Maybe the very narrow edge geometry of some kitchen knives needs different treatment. Nope. You're right. I sharpened a lot of tool steel in my days as a machinist. It's designed specifically to hold an edge. However, that's not what kitchen cutlery is made from. Interesting factoid: a sharp corner will not cut as well as one that has been used. All edges have a radius even if it's very small.

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 12:13 PM (LUgeY)

131 I have never had pickled beets, but it sounds really good and I like cooked beets, but don't have them except from a can sometimes because I've never prepared them from a raw plant.

Posted by: FenelonSpoke at August 30, 2015 12:13 PM (OSs/l)

132 Where's the gum thread?

Posted by: Toothless Geezer at August 30, 2015 12:16 PM (gve2i)

133 My go to salad is raw spinach, red onion and grapefruit sections with balsamic vinaigrette. It takes four minutes to make with bagged spinach.

Posted by: Lester at August 30, 2015 12:17 PM (2UPXV)

134 131 run, don't walk, and find some pickled beets!! You will not be disappointed! These are simply labeled Red Pickled Beets. Delicious!

Posted by: Weasel at August 30, 2015 12:18 PM (e3bId)

135 Weasel...try those Amish beets on a cheese burger instead of pickles...da bomb! I'm famous...in a very small circle, for my pickled beets.

Posted by: Clarney at August 30, 2015 12:18 PM (p9zGT)

136 Fenelon, Yes to the fresh tomatoes on a BLT. I don't even eat tomatoes from the store any more. Garden fresh or nothing at all. And pickled beets are usually done with lots of cinnamon, nutmeg, clove, etc. Very addictive.

Posted by: Chi at August 30, 2015 12:18 PM (+pzpw)

137 I can't even remember when I had a tomato in a restaurant that tasted like anything. Of course, I'm saying this at the peak of tomato season. By February, I'm likely to order the caprese just to remember what they look like.

Posted by: [/i][/b]Stringer Davis at August 30, 2015 12:21 PM (xq1UY)

138 Weasel @134 You mean at the grocery store? They sell pickled beets? I honestly had no idea. I thought that was just an old southern thing, like pickled cabbage or something. Learn something new every day...

Posted by: Chi at August 30, 2015 12:22 PM (+pzpw)

139 We can have a full on kitchen knife flame war? I'm happy going to the restaurant supply sore, and buying Forschner white handled commercial knives. They work. And they don't cost the ass-raping prices of a designer set of Wursthoff's at the McMall. Now, a sincere question to any Moron or 'Ette who might've used these contraptions. Have any of the countertop, electric knife sharpeners proven to be worth the bother or expense? Jim Sunk New Dawn Galveston, TX

Posted by: Jim[/i][/b][/u][/s] at August 30, 2015 12:22 PM (McRlu)

140 *salads are overrated? * As a wise man once said: salads won't make a turd, but they sure help push them out.

Posted by: tbodie at August 30, 2015 12:22 PM (QjxTy)

141 And pickled beets are usually done with lots of cinnamon, nutmeg, clove, etc. Very addictive. Posted by: Chi at August 30, 2015 05:18 PM (+pzpw) Sounds like the spiced canned crab-apples that I'm fond of but have a hard time finding.

Posted by: Polliwog the 'Ette at August 30, 2015 12:23 PM (GDulk)

142 And pickled beets are usually done with lots of cinnamon, nutmeg, clove, etc. Very addictive. Sounds great! We have a Amish market not too far from where I live. I've have to look and see if they carry that.

Posted by: FenelonSpoke at August 30, 2015 12:23 PM (OSs/l)

143 Thanks Clarney - I will try that. I usually forget to put the pickle on my burger when I grill, and just have a pile of them on the plate. Speaking of burgers, WeaselWoman came home with burger patties containing Hatch Chili Peppers mixed in. I'm usually a purist when it comes to meat but these look interesting.

Posted by: Weasel at August 30, 2015 12:24 PM (e3bId)

144 Oh, man, crabapples. Called just "crabs" in both Chaucer and Shakespeare. We should have a whole thread on them sometime, because, pretty little tree, they get planted a lot, and yet "lemon tree very pretty."

You can make beer with them. Wine. Cider. Stuffings. Candy. Hell, you can do anything except eat the li'l bastids.

Posted by: [/i][/b]Stringer Davis at August 30, 2015 12:26 PM (xq1UY)

145 138 a well stocked store would probably have a version of them but I have been getting these at a roadside farm stand that sells Amish goods. Ingredients listed are beets, sugar, vinegar, water and salt.

Posted by: Weasel at August 30, 2015 12:27 PM (e3bId)

146 I DESPISE SALAD! SALAD IS LIKE KRYPTONITE!

Posted by: Constipation or The Washington Post, same thing at August 30, 2015 12:28 PM (ZsN9X)

147 I always wanted the bumper sticker:

BE KIND TO PLANTS. 
DON'T EAT THEM EITHER

Posted by: Grampa Jimbo at August 30, 2015 12:29 PM (1ijHg)

148 Now, a sincere question to any Moron or 'Ette who might've used these contraptions. Have any of the countertop, electric knife sharpeners proven to be worth the bother or expense? Jim ---------------------- If you value your cutlery, stay away from those things. My experience (at least with the older models) is horrible. They will turn a nice knife into a tent stake.

Posted by: Chi at August 30, 2015 12:31 PM (+pzpw)

149
The absolute best salad evah is made in Puerto Rico and appropriately named, Ensalad de Puerco Frito.

(Fried pork salad)

Posted by: Doctor Fish at August 30, 2015 12:32 PM (OiFtZ)

150 I'm not read to go medium rare yet with steak, but in the last year I have moved over to medium.

Posted by: logprof at August 30, 2015 12:32 PM (vsbNu)

151 139 the best sharpener I've found is the Triangle Sharpmaker by Spyderco. That and a leather strop to finish.

Posted by: Weasel at August 30, 2015 12:33 PM (e3bId)

152 Since we're talking salad, there's this classic: https://youtu.be/7ZvOqYVs2ao

Posted by: logprof at August 30, 2015 12:37 PM (vsbNu)

153 Chi, I've had a sirloin so bad and tough it might've well been a tent steak, but I've never wrought such destruction upon a valued knife. Just thinking of the physical motion of properly sharpening an edge on a set of stones, and I don't see some high speed, small diameter grindy wheel in a machine having what it takes to properly do the job. I'm sure a machine could be made to do the job. It would not be small, and it would not be cheap. As for my inquiry there, I'd asked 'cause there's always the chance that Ronco or Popiel had committed Rocket Surgery while I wasn't watching the teevee. Jim Sunk New Dawn Galveston, TX

Posted by: Jim[/i][/b][/u][/s] at August 30, 2015 12:38 PM (McRlu)

154 Posted by: Stringer Davis at August 30, 2015 05:26 PM (xq1UY) --- We had a couple crabapple trees in our back yard growing up and they were absolutely gorgeous in the springtime. We'd eat the little sour apples, and Mom would make a delicious sweet/tart crabapple jelly from them.

Posted by: All Hail Eris, Michigangsta at August 30, 2015 12:39 PM (jR7Wy)

155 If I had a food factory and I was making something even mildly spicy, I would do the math.

Jalapenos, serranos, ghost peppers etc.

I would figure what costs the least per serving and use it.  If it is habanero, I measure to dose in micrograms.


Posted by: Grampa Jimbo at August 30, 2015 12:41 PM (1ijHg)

156 Posted by: logprof at August 30, 2015 05:37 PM (vsbNu) --- See Post 26. But yes.

Posted by: All Hail Eris, Michigangsta at August 30, 2015 12:41 PM (jR7Wy)

157 152 - logprof Before I even look, I'm guessing Ron White? Tater salad? And Jim - you know that I'll be in your neighborhood in a couple weeks, right? I really want to buy you that drink...

Posted by: Chi at August 30, 2015 12:43 PM (+pzpw)

158 156 Posted by: logprof at August 30, 2015 05:37 PM (vsbNu) --- See Post 26. But yes. Posted by: All Hail Eris, Michigangsta at August 30, 2015 05:41 PM (jR7Wy) --Even when it's a food thread, ya gotta read all the comments.

Posted by: logprof at August 30, 2015 12:43 PM (vsbNu)

159 @154 Dare I mention slingshot ammo? Enough said.

I'm willing to commit a sacrilege here and admit that for the quick touch-ups, I find those ubercheep tungsten sharpeners perfectly all right. I like how easily they follow the contour of a big knife and can even get the point. For a proper, soul-affirming sharpening job, you need a rainy afternoon, a Norton stone, and those criss-cross ceramic sticks to hone. If you have, like, one minute, the Gard-N-Sharp won't eat up too much of your knife (Big Problem with the motor-driven ones), and sometimes don't leave a burr worth stropping. Denounce self, but, it's twoo. 

Posted by: [/i][/b]Stringer Davis at August 30, 2015 12:44 PM (xq1UY)

160 I am a chili addict.  I love hot peppers and grow cayennes in my garden every year.  I roast at least 90 pounds of hot green chili every August for the freezer so I can have it year round.  It's addictive.  The pain from the chilis causes your brain to release endorphins and they make you feel good.  I kind of get the shakes when I can't have them though.


Posted by: huerfano at August 30, 2015 12:46 PM (bynk/)

161 Nobody cares, but here goes. My youngest daughter, 14 L-O-V-E-S Caesar salad. We were staying at an all inclusive resort in Mexico, and my wife and I went out to meet some work friends, while my 2 girls stayed in the room and caught up on homework and generally laid around. When we came back to the room, littlest said: "WATCH THIS!" she picked up the phone, and said, "could I get a Caesar salad in room 619 please?" 5 minutes later, room service showed up w/ a beautiful Caesar salad. She was over the moon. My oldest said that was her third Caesar salad of the day.

Posted by: Brave Sir Robin at August 30, 2015 12:46 PM (5buP8)

162 157 152 - logprof Before I even look, I'm guessing Ron White? Tater salad? And Jim - you know that I'll be in your neighborhood in a couple weeks, right? I really want to buy you that drink... Posted by: Chi at August 30, 2015 05:43 PM (+pzpw) --No, but tater salad is another classic.

Posted by: logprof at August 30, 2015 12:46 PM (vsbNu)

163 Knife sharpener that works pretty good/easy. http://preview.tinyurl.com/nb3dyhd

Posted by: thatguy at August 30, 2015 12:48 PM (Dyl6H)

164 My crabapple tree fruited so much this year it broke a few limbs. I don't have the time to do anything with them. Aaarrg

Posted by: Clarney at August 30, 2015 12:48 PM (p9zGT)

165 Posted by: Chi at August 30, 2015 05:43 PM (+pzpw) If you're going to be in the area we need to have a mini MoMee, even if it's just long enough to say "Hi" all around. I've met Jim and mostly-lurker Texas Mamma, but I know there's a number of other 'Rons and 'Ettes in the area.

Posted by: Polliwog the 'Ette at August 30, 2015 12:49 PM (GDulk)

166 I crumble bleu cheese, mash in anchovies and capers then add a little olive oil so it hangs together. That's a pucker up salad dressing.

Posted by: Dave, exiled in RI at August 30, 2015 12:50 PM (5t/kK)

167 So,  I like Italian-style meatballs and I like meatloaf so it was only logical:

Meatball Meatloaf

1/2 lb. Hot Italian Sausage
1/2 lb. Ground Chuck
1/3 cup Italian Bread Crumbs
1 egg
1/3 cup milk.
1/4 cup finely chopped onion.
2 cloves of minced garlic.

Mix and shape into a loaf pan.

Bake 350 degrees for 55-60 minutes.  Serve with hot red gravy (Del Monte Garlic and Onion is a good cheap red).  Serve on either pasta or slices of bread.

Am I a genius or what!

Posted by: Grampa Jimbo at August 30, 2015 12:50 PM (1ijHg)

168 I crave salad constantly. The crunch of raw vegetation and vinegar. Mostly I crave vinegar.

Posted by: eleven at August 30, 2015 12:51 PM (MDgS8)

169 "Why do people do it? (eat spicy food). Working construction as a much younger person, the crew went to a Mexican restaurant for lunch. The spanish rice was so hot, spicy hot, Anglos couldn't eat it. Went back a few days later and the rice was so bland it was almost tasteless. When we ask the waitress she said, "Different cooks season to taste." I immediately thought the cook that first day was so drunk he couldn't taste the spice and kept pouring it on. Speaking of hot and spicy, the huevos rancheros at the Union 76 in El Paso (red chile) is so hot it will set you on fire. A most excellent morning after breakfast if you are still drunk from the night before.

Posted by: Amos Grossback at August 30, 2015 12:51 PM (DaA8g)

170 160 I am a chili addict. I love hot peppers and grow cayennes in my garden every year. I roast at least 90 pounds of hot green chili every August for the freezer so I can have it year round. It's addictive. The pain from the chilis causes your brain to release endorphins and they make you feel good. I kind of get the shakes when I can't have them though. My tech at work lives out in the country. he is currently growing the 10 hottest chili's in the world, plus a ton of heirloom tomatoes. He has a side business making salsa, and he told me if he pursued it full time, he would make well over 100K in a year. He doesn't want to do anymore right now b/c the PIA factor is too high: Weekend travel, dealing w/distribution etc. His hobby has been an outstanding boon to my eating life.

Posted by: Brave Sir Robin at August 30, 2015 12:52 PM (5buP8)

171 An interesting pepper i've seen is the black pearl chile. It's usually used as an ornamental plant because it's black -- even the leaves. But the flavor and heat pack a punch too.

Posted by: Dr. Varno at August 30, 2015 12:53 PM (GdFQh)

172 Salad Days https://www.youtube.com/watch?v=zmcrreUVBeo

Posted by: Sam Peckinpa at August 30, 2015 12:54 PM (0TXlm)

173 Polliwog - most definitely! I'm coming down to see SMFH, so we'll be together. 18th through the 25th. I'd love to meet some of the TX horde. Lauren? Lindafell? Who else?

Posted by: Chi at August 30, 2015 12:55 PM (+pzpw)

174 I always liked those little round sharpeners that you rolled across the counter were ok for touch ups. The best thing you can use to help a knife stay sharp is a nice properly seasoned wooden cutting board and don't use one without the other, ever. Short of that, anything soft will do. I've got a bunch of little soft plastic cutting boards that also work. Heh. I saw Richard Benjamin school his wife Paula Prentiss (IIRC) on some late night show like Carson about that once. He was insistent she always use a board, which she never did.

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 12:57 PM (LUgeY)

175 My daughter prefers her salad tossed.

Posted by: Brian Williams at August 30, 2015 12:59 PM (mx5oN)

176 Posted by: Chi at August 30, 2015 05:55 PM (+pzpw) ThunderB, Count deMonet, and one of the Mouse versions live in the area as well. I think Country Squire as well, but I don't know if I've seen him around the HQ lately.

Posted by: Polliwog the 'Ette at August 30, 2015 12:59 PM (GDulk)

177 as far as a balance of heat and flavor, I still think the habanero reigns supreme. I love the greenish topnotes, and the sleeper heat. Pace has a mango-habanero salsa for about $2.00 for a big jar. It's really good. I'v pretty much polished off a jar since last night.

Posted by: Brave Sir Robin at August 30, 2015 01:00 PM (5buP8)

178 Amy Schumer is a real person? All this time I thought you guys were mocking Chuck Schumer calling him Amy.

Posted by: Soothsayer, now with a low profile tip and ergonomical handle at August 30, 2015 01:01 PM (d26lo)

179
   Sweet corn has been spectacular this year.  Our grocer sells from a local farm that I personally know, it's some of the best butter and sugar ever grown.

   About knife sharpening--the most critical part is getting the angle correct.  My sharpener has a clamp to hold the knife blade, with slots to accept a small rod fixed to the stone that maintains the angle.  Makes sharpening quick.

Posted by: irongrampa at August 30, 2015 01:01 PM (jeCnD)

180 "I'v pretty much polished off a jar since last night.

Posted by: Brave Sir Robin at August 30, 2015 06:00 PM (5buP "


Braggart.





Posted by: Grampa Jimbo at August 30, 2015 01:02 PM (1ijHg)

181 Four young Chiquitas in Omaha.

Posted by: Soothsayer, now with a low profile tip and ergonomical handle at August 30, 2015 01:02 PM (d26lo)

182 The key phrase in the Post article is "those of us trying to figure out how to do those things". Based on that way of thinking, we'll all be eating rice that the government has thrown off the back of the dispensing truck, in no time. Malthus got it wrong. I believe he had predicted standing room only on the planet by now, IIRC. Erlich just rewrote Malthus in "The Population Bomb" with more of a political slant. It seems the entire argument is always about water usage. If you can find it, a book by Mark Riesner called "The Cadillac Desert" explains a lot about the sins of CA when it came to developing SoCal. Apparently the Post will be asking us to give up most of the luxurious of the civilized world - based on nothing but poor water technology. Soylent Green is people.

Posted by: GBruno at August 30, 2015 01:03 PM (u49WF)

183 I lurve pepperoncinis in a salad.

Posted by: eleven at August 30, 2015 01:03 PM (MDgS8)

184 Me and Mr. Arthur were boiling peanuts and we added some garlic cloves and dried guajillo peppers (mild) to the pot. A nice, subtle difference.

Posted by: Dr. Varno at August 30, 2015 01:04 PM (GdFQh)

185 Dinner Update: think I may have decided to switch from Chicken Caesar Wrap to Greek Salad.

Posted by: Weasel at August 30, 2015 01:04 PM (e3bId)

186 About knife sharpening-- Get a Chef's Choice electric sharpener and be done with it.

Posted by: Brave Sir Robin at August 30, 2015 01:04 PM (5buP8)

187 Pace has a mango-habanero salsa for about $2.00 for a big jar. It's really good. I'v pretty much polished off a jar since last night. Posted by: Brave Sir Robin

For the love of God, Montressor!

Posted by: Brave Sir Robin's esophageal lining at August 30, 2015 01:06 PM (LAe3v)

188 When we (my husband and I) were tiny grad students we were invited to a wonderful prof's for dinner. He always served salad as a palate cleaner before dessert (something from Italy). I kind of got it but I still like salad anytime including as an entire dinner.

Posted by: Brunhilde at August 30, 2015 01:06 PM (epLS9)

189 I use a chili/paprika seasoning in boiled peanuts. Tony Chacheres is the brand, I think. Works well.

Posted by: Weasel at August 30, 2015 01:07 PM (e3bId)

190 My late uncle, rest his soul, had a garden with a row of banana peppers. One of those pulled straight from the ground along with a cold beer: yummm.

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 01:08 PM (LUgeY)

191 Edit to add: my work mate has a side business making knife scales, (Beyond Wood Products), and I know quite a few custom knife makers. Pro-tip: to touch up a knife, use the un-glazed portion of a coffee mug, the rougher part on the bottom, or the frosty edge of a car window. A few swipes, and you're sharp as hell.

Posted by: Brave Sir Robin at August 30, 2015 01:08 PM (5buP8)

192 Chi, I'll be looking forward to that visit n' drink. There are some good places in the area which lend themselves to good drink, cigars, conversation and overall Moronity. And with some luck, maybe we'll work a bit of range time into the mix, earlier in the day. Jim Sunk New Dawn Galveston, TX

Posted by: Jim[/i][/b][/u][/s] at August 30, 2015 01:08 PM (McRlu)

193 Regarding knife sharpeners, my mom had one of those big (3-4 in diameter) roller kind.  It worked great.  You cannot get them anymore.  (Please feel free to edumacate on that one if I am wrong)  I got a little one.  The little effer slides without rolling.  Something about the laws of physics and these things called mass and inertia.

I have a Smith's knife and scissors sharpener.  It works OK.

Oh yes.  If you only use wooden cutting boards the blade lasts longer.  Sometimes, like when I am slicing and grinding raw pork, I just feel better using the plastic cutting board.  I don't always want to break out the bleach to clean the wooden board.

Posted by: Grampa Jimbo at August 30, 2015 01:09 PM (1ijHg)

194 Boiled peanuts - Just dump a packet of Zataran's "crab boil" seasoning in. Good stuff.

Posted by: Chi at August 30, 2015 01:10 PM (+pzpw)

195 184 Me and Mr. Arthur were boiling peanuts and we added some garlic cloves and dried guajillo peppers (mild) to the pot. A nice, subtle difference. Posted by: Dr. Varno at August 30, 2015 06:04 PM (GdFQh) So, North Carolina?

Posted by: Brave Sir Robin at August 30, 2015 01:10 PM (5buP8)

196 Mango Habanero? Mango just pawn in game of life.

Posted by: eleven at August 30, 2015 01:11 PM (MDgS8)

197 Great seasoning for fried chicken is Old Bay. No kidding. I bet it would work on boiled peanuts, too.

Posted by: Weasel at August 30, 2015 01:12 PM (e3bId)

198 That "food safety" nut has no idea how annoying he is, I bet. I've run across a few of these types. Their operating assumption is that everyone is a benighted ignoramus in desperate need of their superior knowledge. Their mission is to educate us, whether we want it or not.

     And they are shocked when people hate their guts, not having a clue why.

Posted by: publius (not Breitbart publius) at August 30, 2015 01:14 PM (dvuhZ)

199 The first blues club I found down here used to boil their peanuts in Zatarain's. Good stuff indeed.

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 01:16 PM (LUgeY)

200 "Great seasoning for fried chicken is Old Bay. No kidding. I bet it would work on boiled peanuts, too." I just got here, so someone may have mentioned it already. Old Bay is outstanding on Corn-on-the-cob, and Popcorn as well.

Posted by: Village Idiot's Apprentice at August 30, 2015 01:17 PM (VPLuQ)

201 Pro-tip: to touch up a knife, use the un-glazed portion of a coffee mug, the rougher part on the bottom, or the frosty edge of a car window. A few swipes, and you're sharp as hell. I use scraps of ceramic tile to touch up my pocket knife at work. Still needs stropping for real sharpness, though.

Posted by: Grey Fox at August 30, 2015 01:17 PM (bZ7mE)

202 Thai peanut sauce is the shizzle.

Posted by: eleven at August 30, 2015 01:17 PM (MDgS8)

203 9 kitchen gadgets you didn't know you needed? Wrong 9 kitchen gadgets you don't need. It's called a knife. Use it. Also great trick to stop onion tears: light a small tea candle next to where you cut it. It takes the sulfur out of the air. Forget where I read this but it works.

Posted by: keena at August 30, 2015 01:18 PM (RiTnx)

204 So, North Carolina? Posted by: Brave Sir Robin at August 30, 2015 06:10 PM (5buP N. Georgia.

Posted by: Dr. Varno at August 30, 2015 01:18 PM (GdFQh)

205 Hey y'all. Has anyone ever made cookies with pumpkin? Maybe with choc chips? I see recipes out there, but I don't know what to think. A sneaky woman asked about making some. I know if I come up with something good I'll get asked to make a ton of them. And yet I can't quite pass up the challenge...

Posted by: Mama AJ at August 30, 2015 01:19 PM (nXeSu)

206 Mama AJ, I haven't tried to make these, but these look like they might fit

http://tinyurl.com/njpmrvu

Posted by: chemjeff at August 30, 2015 01:21 PM (lVU49)

207 I soooo gotta do the boiled peanuts. Intended to do it this summer and totally forgot...damn. Got time in the fall here though!

Posted by: Clarney at August 30, 2015 01:21 PM (p9zGT)

208 Here is another one

http://tinyurl.com/pknzdxe

Posted by: chemjeff at August 30, 2015 01:22 PM (lVU49)

209 Yes mama aj. I've made a delicious pumpkin cookie recipe but it's buried somewhere during this remodel we are doing.

Posted by: keena at August 30, 2015 01:22 PM (RiTnx)

210 BackwardsBoy - You're in TX, too, right? For anyone that cares, I'm talking about the Ft. Hood area. And anywhere nearby.

Posted by: Chi at August 30, 2015 01:25 PM (+pzpw)

211 For a good value on kitchen knives check out the Victorinox line. (Yeah, they make the Swiss Army Knives.) They don't look fancy but they really do the job. I have one now and will get more in the future.

Posted by: JTB at August 30, 2015 01:25 PM (FvdPb)

212 Are we like Cheers, and Hot Air is like Gary's? Do we need to play those jerks in bowling or softball?

Posted by: Soothsayer, now with a low profile tip and ergonomical handle at August 30, 2015 01:27 PM (d26lo)

213 I made this before and liked it mama AJ EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES 2 cups sugar 1 cup shortening (I used half butter, half margarine) 1 (15oz) can pumpkin puree 2 teaspoons vanilla extract 4 cups flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 12 ounces semisweet chocolate chips 1. Preheat oven to 375 (I ended up turning the oven down to 365) 2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined. 3. Mix the flour, baking soda nd cinnamon. Stir the flour mixture into the creamed mixture. Mix well. Stir in chocolate chips. 4. Drop by teaspoons onto a cookie sheet. (it said ungreased, but I always use some Baker's joy on mine)

Posted by: PaleRider at August 30, 2015 01:28 PM (iA/+T)

214 btw the comments are from the person who posted it to a BB not me. I probably did not use 1/2 butter.

Posted by: PaleRider at August 30, 2015 01:30 PM (iA/+T)

215 177 as far as a balance of heat and flavor, I still think the habanero reigns supreme. I love the greenish topnotes, and the sleeper heat. Pace has a mango-habanero salsa for about $2.00 for a big jar. It's really good. I'v pretty much polished off a jar since last night. Posted by: Brave Sir Robin at August 30, 2015 06:00 PM (5buP --BWW Mango habanero is awesome on chicken. I'm looking forward to it come football season.

Posted by: logprof at August 30, 2015 01:31 PM (vsbNu)

216 Thanks, peeps. I'm glad to hear that people have actually made some! It's not something I would have thought to make...

Posted by: Mama AJ at August 30, 2015 01:31 PM (nXeSu)

217 Posted by: Chi at August 30, 2015 06:25 PM (+pzpw) How far is Ft. Hood from Houston? I can't make much of a drive right now, unfortunately, because I'm expecting to hear at any time that my grandfather has passed away and we'll need to do the drive to and from Colorado in a hurry.

Posted by: Polliwog the 'Ette at August 30, 2015 01:33 PM (GDulk)

218 As a wise man once said: salads won't make a turd, but they sure help push them out.

Salad is what food eats.

Posted by: HR trinken trinken trinken at August 30, 2015 01:34 PM (rHXGG)

219 Quiet, salad-eating bitches: https://youtu.be/-k6wRb8SkIg

Posted by: logprof at August 30, 2015 01:35 PM (vsbNu)

220 I hope I'm back home to make a meet-up with the Texas crowd. I need some TexMex bad already. I bought a casserole pan up here and it had a picture of chicken enchiladas printed on the packaging. That's just cruel when I can't get any.

Posted by: Dave, exiled in RI at August 30, 2015 01:35 PM (1iZ++)

221 Salad's problem is too much lettuce. They're like 75% lettuce, 25% Better Stuff. You know what's the worst "salad" and has no business in the Salad Family but some people think they're salads? Anti-pasto. I never got antipastos.

Posted by: Soothsayer, now with a low profile tip and ergonomical handle at August 30, 2015 01:38 PM (d26lo)

222 Polli, should be able to make Houston to Ft. Hood in 4-5 hrs

Posted by: Dave, exiled in RI at August 30, 2015 01:38 PM (1iZ++)

223 I can't tell whether I love or hate these CBD food threads. One on hand they give me a terrible inferiority complex. ("The goal is to create an emulsion." Wut?) On the other hand the recipes sound delicious and I admire the talent. CBD is probably too young to know this, but there was a time when salads were not a big deal in American life and "romaine lettuce" sounded like something only Fred and Ginger would eat. Anchovies, though! We do know anchovies and must have them on our pizza.

Posted by: Caliban at August 30, 2015 01:38 PM (3GFMN)

224 How do they get power from Pasta Anti Pasta Converters?

Posted by: Boss Moss at August 30, 2015 01:39 PM (DsveK)

225 Chi, I'm in the FLaccid State. Getting to a MoMe is high on the bucket list. I been pushing for one down here for a while. There are a few of us here, but we're pretty spread out AFAICT. The best time for me is to catch a gig during Bike Week or Biketoberfest where we could commandeer an entire bar without their knowledge. I've been playing at biker bars down here for a long time and know a few places where we could do it. Every biker I know is Moron-worthy. Believe me, teh Horde would fit right in with no trouble.

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 01:40 PM (LUgeY)

226 No ad hominem attack meant to anyone here, but boiled peanuts are vile. Give me pecans or cashews or salted peanuts.

Posted by: olddog in mo [/i] [/s] [/b] [/u] at August 30, 2015 01:40 PM (oKpFs)

227 OTOH, I like ham salad.

Posted by: HR trinken trinken trinken at August 30, 2015 01:41 PM (rHXGG)

228 Tom Mason crosses the Rubicon tonight.

Posted by: Boss Moss at August 30, 2015 01:41 PM (DsveK)

229 PaleRider,

Always nice to have a pumpkin recipe that uses a whole can of pumpkin.  I would probly leave out the chocolate chips and add some orange zest and/or freshly-crushed cardamom. 

Posted by: KT at August 30, 2015 01:42 PM (qahv/)

230 What was that stuff from the Sopranos? Would that be antipasta? Pork stuff they ate right from the fridge.

Posted by: Boss Moss at August 30, 2015 01:45 PM (DsveK)

231 220 I hope I'm back home to make a meet-up with the Texas crowd. I need some TexMex bad already. I bought a casserole pan up here and it had a picture of chicken enchiladas printed on the packaging. That's just cruel when I can't get any. Posted by: Dave, exiled in RI at August 30, 2015 06:35 PM (1iZ++) --I'm in TX, but unfortunately I'm in one of the extremities, EP.

Posted by: logprof at August 30, 2015 01:45 PM (vsbNu)

232 Antipastos are magnificent. Not salad, though. Even with lettuce on top.

"Food safety," heh. I think it's safe to assume at this point that some or another foodie-nazi at WaPo availed zerself of some genuinely-organic (IYGWIM) Mexican cilantro. That after-effect will put you right off salads, right there.

Posted by: [/i][/b]Stringer Davis at August 30, 2015 01:45 PM (xq1UY)

233 prosciutto? (i didn't watch sopranos)

Posted by: phoenixgirl, i was born a rebel at August 30, 2015 01:46 PM (0O7c5)

234 >>Has anyone ever made cookies with pumpkin? Maybe with choc chips? No but I make pumpkin chocolate chip muffins a couple times a fall. Damn good. The recipe I have uses a cc muffin mix, can of pumpkin, pumpkin pie spice and an egg or two...

Posted by: Lea at August 30, 2015 01:46 PM (vmMMi)

235 I'm thinking that pencil sharpener that NDH posted yesterday would be a lot more interesting for peeling carrots than that gadget. Since the topic has been broached, one of the most valuable kitchen gadgets we have is now in it 3rd generation of use: http://preview.tinyurl.com/pjkyt4f Another, is a cherry pitter... but that would be because we have a cherry tree. We also have a third generation sharpening steel. German made, and holding up well.

Posted by: Mike Hammer, etc., etc. at August 30, 2015 01:47 PM (9mTYi)

236 Polli, Sorry to hear about gramps. Three hour drive I think. But, we'll probably be going down to your area, because I want to meet Jim & have a bourbon with him. May be going to Austin for some touristy stuff too? Maybe we can meet there?

Posted by: Chi at August 30, 2015 01:47 PM (+pzpw)

237 Antipashto.

Posted by: Boris Karloff at August 30, 2015 01:48 PM (oVJmc)

238 Mama AJ-I just searched on pumpkin cookies, and found a bunch of interesting recipes on Allrecipes and cook's. I can't link for love or money, but the pumpkin cookies with penuche frosting looked yummy-I'm going to try those soon.

Posted by: Moki at August 30, 2015 01:48 PM (x303I)

239 Make that one egg plus half cup milk. 400 20 min..

Posted by: Lea at August 30, 2015 01:48 PM (vmMMi)

240 OMG, did you guys hear! Clyde, the worlds most beloved armadillo was murdered! Hit and run on I-40. Ignight the press!

Posted by: DT at August 30, 2015 01:49 PM (TzeLs)

241 Polli-I'm so sorry. Praying for you and your family.

Posted by: Moki at August 30, 2015 01:49 PM (x303I)

242 Posted by: Lea at August 30, 2015 06:46 PM (vmMMi) Sounds interesting but what is a "cc muffin mix"?

Posted by: Polliwog the 'Ette at August 30, 2015 01:49 PM (GDulk)

243 No ad hominem attack meant to anyone here, but boiled peanuts are vile. Give me pecans or cashews or salted peanuts. Posted by: olddog ------------------------ There is something wrong with you. 8-)

Posted by: Mike Hammer, etc., etc. at August 30, 2015 01:50 PM (9mTYi)

244 logprof, at least you've got L&J, the old Mexican place by the cemetery. Enchiladas Verde

Posted by: Dave, exiled in RI at August 30, 2015 01:50 PM (1iZ++)

245 >>>161 Nobody cares, but here goes. My youngest daughter, 14 L-O-V-E-S Caesar salad. . . . My oldest said that was her third Caesar salad of the day. Posted by: Brave Sir Robin at August 30, 2015 05:46 PM (5buP Whaddya mean, nobody cares; that's hilarious.

Posted by: m at August 30, 2015 01:53 PM (ELEPX)

246 244 logprof, at least you've got L&J, the old Mexican place by the cemetery. Enchiladas Verde Posted by: Dave, exiled in RI at August 30, 2015 06:50 PM (1iZ++) --Haven't been there yet, not sure if even the wifey has. I'll have to ask her.

Posted by: logprof at August 30, 2015 01:53 PM (vsbNu)

247 Posted by: Moki at August 30, 2015 06:49 PM (x303I) He is 90 years old and the only known survivor of the very first chemotherapy clinical trials. If he makes it another month or so he will have outlived every male in his known family line, so although it will be a loss, he has had a full life and is tired and about ready to go home. He could actually hold on for a while, but has chosen to not go to the hospital again after a series of small strokes, so it is only a matter of time.

Posted by: Polliwog the 'Ette at August 30, 2015 01:54 PM (GDulk)

248 ((polliwog)) praying for him and your family....

Posted by: phoenixgirl, i was born a rebel at August 30, 2015 01:55 PM (0O7c5)

249 Backwards @ 225 Boot Hill Saloon would be a perfect fit for this crowd... FWIW, I'm not trying to "organize" a MoMe or anything, but it would be awesome if one sprang up. This place has enlightened / entertained / enriched my life so much, I'd love to meet more of y'all.

Posted by: Chi at August 30, 2015 01:56 PM (yFHtF)

250 Posted by: logprof at August 30, 2015 06:53 PM (vsbNu) Go. Go to Leo's too. West side of town on 10

Posted by: Dave, exiled in RI at August 30, 2015 01:56 PM (1iZ++)

251 Posted by: Chi at August 30, 2015 06:47 PM (+pzpw) Lauren and LindaFell are in the Austin area. It would depend what day you were thinking of, but there'd be at least a chance of being able to make that. One of the great ironies is that I am a *huge* supporter of MoMees but Have never managed to actually attend one.

Posted by: Polliwog the 'Ette at August 30, 2015 01:57 PM (GDulk)

252 Are there any foods you love, but have zero desire to make? Mine: tamales. It just looks like a production I could do without. Trader Joes frozen tamales are rockin' good. My wife and FIL and I made dalmados (sp?) one time. By the time they were done, so was I.

Posted by: Brave Sir Robin at August 30, 2015 01:57 PM (5buP8)

253 Posted by: Chi at August 30, 2015 06:56 PM (yFHtF) Well, Jim and I tried to organize one last year but it fell through, so you can't do any worse.

Posted by: Polliwog the 'Ette at August 30, 2015 01:58 PM (GDulk)

254 Speaking of salad, there was a thing yesterday about sauerkraut. I want to make kimchi so bad, and can't figure out how to do it. I have a book and everything. Put salt on cabbage, put cabbage in crock, wait. I'm doing something wrong 'cuz all I get is rotten cabbage.

Posted by: Amos Grossback at August 30, 2015 01:59 PM (Ym7zW)

255 Posted by: Brave Sir Robin at August 30, 2015 06:57 PM (5buP Baklava. Anything finicky and time consuming, really. I love the look of the fancy bento boxes, but can't imagine putting in the work to make all that stuff.

Posted by: Polliwog the 'Ette at August 30, 2015 02:00 PM (GDulk)

256 Tamales are labor intensive and used to be a Christmas treat.

Posted by: Dave, exiled in RI at August 30, 2015 02:02 PM (1iZ++)

257 Posted by: Amos Grossback at August 30, 2015 06:59 PM (Ym7zW) Does it warn you that *correctly made* sauerkraut smells vile while fermenting? My M-i-l makes it with the crocks every couple of years. OMG, the smell!

Posted by: Polliwog the 'Ette at August 30, 2015 02:02 PM (GDulk)

258 In Soviet Russia, salad tosses you!

Posted by: fluffy at August 30, 2015 02:02 PM (2iV3X)

259 Jim,
If you are still around.  The Chef's Choice electric sharpener does an amazing job.  It is the one with triple slots, the last being for honing alone.

My knives were so bad they were dangerous.  I sharpened, then honed all of them in a half hour.. amazing results!

Not cheap though! $150 or so.. kids bought it for my wife for a Christmas present.

Posted by: Chi-Town Jerry at August 30, 2015 02:03 PM (rEEK1)

260 Boot Hill Saloon would be a perfect fit for this crowd... Funny you should mention that place. I was in the Best New Band of '97 up there. We got a plaque and everything. The things I've seen while playing there...

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 02:03 PM (LUgeY)

261 Go. Go to Leo's too. West side of town on 10 Posted by: Dave, exiled in RI at August 30, 2015 06:56 PM (1iZ++) --Now Leo's we've been to (I'm assuming the one near the Fairfield by Marriott). Great, affordable Tex-Mex.

Posted by: logprof at August 30, 2015 02:05 PM (vsbNu)

262 Most people don't know dick about making a salad. Here's how.
spinach, red and green cabbage, purple onion, radishes, tomatoes, avocados, shredded carrots, boiled eggs, smoked oysters/kippersnacks, raw asparagus, cucumbers, zuchini, bacon (but you knew that already), coarse ground black pepper and pink salt, and blue cheese dressing.

Posted by: Eromero at August 30, 2015 02:06 PM (go5uR)

263 Polli @257 Well, ya. But I pour on the salt, and all I get is salted cabbage, or maybe pickled cabbage. I should get some ready made kimchi at the store and see how it is supposed to come out. I've never had any, just love the stories about making it.

Posted by: Amos Grossback at August 30, 2015 02:07 PM (Ym7zW)

264 g'early evenin', 'rons

Posted by: AltonJackson at August 30, 2015 02:08 PM (KCxzN)

265 Posted by: Amos Grossback at August 30, 2015 07:07 PM (Ym7zW) That's not a bad idea. Sauerkraut *is* just pickled cabbage so it seems like kimchi should have more in it than that (more vegetables or something).

Posted by: Polliwog the 'Ette at August 30, 2015 02:10 PM (GDulk)

266 Chi that would be great!

Posted by: Lauren at August 30, 2015 02:12 PM (q8LaH)

267 Has anyone here had Chihuahua salad? Mmmmmmm

Posted by: Barky at August 30, 2015 02:13 PM (vsbNu)

268 Mama AJ,

Moki's pumpkin cookies with penuche frosting sound good, too.  Or if you think you will have to make a lot of them, bar cookies with orange glaze or cream cheese frosting.  Or nuts. 

Foil cake half sheets supported in the oven in  a heavy half hotel sheet is a work saver for quantity baking at home. 

Posted by: KT at August 30, 2015 02:13 PM (qahv/)

269 257-that is how Poland smells. Seriously, all the outdoor markets have two or three stalls (minimum) selling homemade sauerkraut and pickles, and they apparently make the stuff in the stalls. Giant crocks, reeking to high heaven. It's not so bad in winter, but mercy, in the summertime. My eyes are watering just thinking about it.

Posted by: Moki at August 30, 2015 02:14 PM (x303I)

270 Well, Jim and I tried to organize one last year but it fell through, so you can't do any worse. Posted by: Polliwog the 'Ette -------------------------- Heh. I know of one guy that tried to have a MoMe - turned out to be him and 3 lurkers sitting in a bar... He's a self-aggrandizing, condescending ass, so I found it funny. Like I said, Im not try to organize anything (yet?), but it would be great to meet some of you good people.

Posted by: Chi at August 30, 2015 02:15 PM (zeEqS)

271 Polliwog,

Godspeed.  We will be thinking about you. 

Posted by: KT at August 30, 2015 02:16 PM (qahv/)

272 Like I said, Im not try to organize anything (yet?), but it would be great to meet some of you good people. And as soon as we can find some good people, we'll introduce you to them. /Groucho

Posted by: BackwardsBoy [/i][/s][/b][/u] at August 30, 2015 02:19 PM (LUgeY)

273 Posted by: KT at August 30, 2015 07:13 PM (qahv/) Speaking of cookie bars, do you have to change anything in the recipe or does just putting the cookie dough in a sided dish work out?

Posted by: Polliwog the 'Ette at August 30, 2015 02:19 PM (GDulk)

274 I can put together the same Moron Meetup attempt that we tried last year. Afternoon of shooting at The Arms Room, in League City, followed by an evening of drink, stogies, food and Moronosity at Demphy's Irish Bar n' Grille, in Webster. Both are on I-45, about 15 minutes South of Houston, and about 35 minutes North of Galveston. I know it's a bit of a drive for our Austin Morons & 'Ettes, but I think it'd be worth the effort. Plus, Southwest has easy access to Hobby Airport, which is on this side of town, and an effortless bit of logistics for joining the festivities. As for myself, I'm rolling out of Galveston this Tuesday morning, for a quick Orlando trip. I'll be returning from Orlando on Sunday morning, and expect to be back on the ground here by Tuesday next. But, after that drive, there ain't no way I can stack an Austin trip onto the back side of the journey. Might be a good conversation for the ONT? Jim Sunk New Dawn Galveston, TX

Posted by: Jim[/i][/b][/u][/s] at August 30, 2015 02:21 PM (McRlu)

275 I have way too much lettuce seed from a demo a year ago.  Think we're gonna have a lot of salads with "baby leaf" in the winter.  Probably more attractive than substantive. 

Posted by: KT at August 30, 2015 02:21 PM (qahv/)

276 Might be a good conversation for the ONT? Jim Sunk New Dawn Galveston, TX Posted by: Jim at August 30, 2015 07:21 PM (McRlu) --Sounds like fun. Can you shoot at a range in TX without any sort of permit?

Posted by: logprof at August 30, 2015 02:25 PM (vsbNu)

277 Logprof. Just bring yourself. No permit needed, and if necessary, you'll can SCUBA dive Galveston Bay, and likely find all the guns and ammo you could ever wish. Damn canoe. Seriously though. Yes, you'd have a blast at the range. Jim Sunk New Dawn Galveston, TX

Posted by: Jim[/i][/b][/u][/s] at August 30, 2015 02:28 PM (McRlu)

278 >>242 Posted by: Lea at August 30, 2015 06:46 PM (vmMMi) Sounds interesting but what is a "cc muffin mix"? Posted by: Polliwog the 'Ette at August 30, 2015 06:49 PM (GDulk) Sorry chocolate chip muffin mix. The kind for 12 muffins. And prayer to you as well.

Posted by: Lea at August 30, 2015 02:43 PM (vmMMi)

279 >>202 Thai peanut sauce is the shizzle. Yes. Marinate venison strips in peanut sauce w/ a little rice wine vinegar, honey, diced red chile. Grill. Wrap in lettuce and dip in more Peanut sauce.

Posted by: Garrett at August 30, 2015 02:44 PM (j6z1c)

280 Posted by: Lea at August 30, 2015 07:43 PM (vmMMi) Thanks on both counts.

Posted by: Polliwog the 'Ette at August 30, 2015 02:45 PM (GDulk)

281 >>--Sounds like fun. Can you shoot at a range in TX without any sort of permit? You have been in Canada way too long if you have to ask that. It's Texas. You don't need no steenking permits.

Posted by: Garrett at August 30, 2015 02:47 PM (j6z1c)

282 Since this is still the food thread, I'm chuckling because I'm getting McDonald's ads in Chinese script. I don't read Chinese and have no idea what would make the ad program think I did.

Posted by: Polliwog the 'Ette at August 30, 2015 03:13 PM (GDulk)

283 Put salt on cabbage, put cabbage in crock, wait. I'm doing something wrong 'cuz all I get is rotten cabbage. Posted by: Amos Grossback at August 30, 2015 06:59 PM (Ym7zW) it might be a cabbage/salt ratio problem? The recipe I use puts in a a tablespoon or so of yogurt whey just to make sure some good bugs get in there.

Posted by: stace at August 30, 2015 03:37 PM (CoX6k)

284 Posted by: Garrett at August 30, 2015 07:47 PM (j6z1c)

I cannot touch pistols in NY state gun stores or shows.

I do not have a NY State permit!

Posted by: CharlieBrown'sDildo at August 30, 2015 04:18 PM (Zu3d9)

285 Well we just finished a great meal. Sirloin on the grill, w/ my my wifes' perfectly done shrooms ala Julia Child. W/ other accompanyments that was the absolute height.

Posted by: Farmer at August 30, 2015 04:40 PM (o/90i)

286 Put salt on cabbage, put cabbage in crock, wait. I'm doing something wrong 'cuz all I get is rotten cabbage. Posted by: Amos Grossback at August 30, 2015 06:59 PM (Ym7zW) That's what sauerkraut is!

Posted by: Farmer at August 30, 2015 04:44 PM (o/90i)

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