Toss ’em in a saucepan with a generous amount of butter, stir them periodically under medium-low to medium heat until smooth, and then trust that they’ll heat up properly. This last bit is the hardest bit, of course. But it’s good comfort food for your spouse when s/he has a cold.
Category: Cookery
Well, it was an excellent anniversary dinner.
We went to one of those places whose name is just one word (“Fish”), just to make sure you realize how fancy it is. Casino fancy, though. My wife had their elaborate tasting dish sampler thingy; I had a ribeye. A seventy-two dollar goram ribeye. I somehow missed that particular detail until after the waiter ran off to start the process where my steak would be raised to room temperature before they cooked it.
Admittedly, it was twenty ounces of damn good ribeye. And my wife spent about the same on her meal. And it was an excellent meal and I’m in a happy meat and wine coma and I ain’t writing 1667 words tonight. Still. I literally said the word ‘urk’ when I realized what happened. It was actually pretty funny.
Moe Lane
PS: I dropped a buck in the slots, solely because we were at a casino and it seemed the thing to do. Didn’t win anything.
What to do with these boneless chicken thighs?
It’s a puzzler. Particularly since neither I nor my wife have any interest whatsoever about doing anything elaborate with them. I just need ’em fast and tasty. Thoughts?
Yeah, sorry, busy Halloween Event day.
It was also a day of throwing together a serviceable chicken soup and what I feel were rather good grilled cheese sandwiches. The soup was largely leftovers and non-perishables, but I cheated and grabbed some chicken broth. Half an onion from a couple of days ago, a couple of ears of corn … dekerneled? … from yesterday, some chicken from last weekend; fry the onion, toss in the corn and chicken, let it heat up, dump in the broth and some water, throw in all the spices you’re gonna throw, then add egg noodles once the soups about to boil. Get it down to a good simmer, then heat up the griddle for your sandwiches. Everything goes right, the noodles are nice and cooked by the time you finish flipping all the grilled cheese sandwiches*.
So, yeah, quiet day around the website here otherwise.
Retro-Tweet of the Day, I’ve Been Wondering This For Years edition.
Seriously. does anybody ever actually eat this [expletive deleted]? It seems like a waste of a perfectly good turkey.
The Turduken is obsolete. Behold the Cthuken. pic.twitter.com/M5JZ9s5zig
— Mana (@damana) December 16, 2013
Continue reading Retro-Tweet of the Day, I’ve Been Wondering This For Years edition.
Need to spice up some boneless pork chops.
Since we’re all apparently in a cooking conversation sort of mood, anyway. I was going to just do a little bit of an organized salt/pepper/fresh rosemary kind of rub, but I am open to suggestions. We’re going to be eating a lot of pork chops this week — buy one, get two free — so variety would be a good idea on general principles.
Open thread.
Sorry, folks, but it’s a war zone out there right now when it comes to popular entertainment and I want to be throwing spoons at stupid people’s heads. At this rate, I may need to switch over to doing nothing but creative work all day. Or, heck, start cooking-blogging. People like recipes*.
Moe Lane
*My wife managed to throw together a rather good beef-with-gravy mix over egg noodles this evening. I had some chopped-up pot roast and onions ready for quesadillas, but she wasn’t up for all the cheese; so she made a roux, added a bunch of beef broth, stirred in half a packet of onion soup mix, and then dumped in the beef. By the time everything was hot the noodles were ready. Hot, reasonably fast, and tasty on a wet autumn day. We’ll have to remember this one later.
I’m pleased with how this quick BBQ sauce came out.
‘Quick’ in relative terms; basically, I threw together tomato paste, water, brown sugar, wine vinegar, some honey for the sake of the thing, Worcestershire Sauce, stirred it smooth, then started adding in salt, pepper, paprika, ground mustard, and chili powder until I started getting a bite when I tasted it. Then I put it on medium-low and walked away for an hour. It came along pretty good; I wanted something that would help with the leftover pork chops, and I succeeded.
I should have maybe added some onion powder, though. Maybe next time. The trick here is to actually use the stuff in the meantime.
Pumpkin Spice season is almost upon us.
I’m eating a bowl of Pumpkin Spice Life cereal even as I write this. Well, OK, I’m eating, then typing, and so on. Because if I try to eat and type at the same time then the milk gets into the keyboard, and that’s bad.
The point is: it’s that time again! I know most of you hate the entire pumpkin spice thing, which is fine. Although I think that most people wouldn’t find the cereal objectionable, on its own merits. It’s mostly the ruthless imposition of the flavor in the fall months that annoys folks. Well, folks who aren’t me, because I’m one of the horrible people who encourages them to put pumpkin spice in All The Things. I’d apologize for that, except that I try not to lie. So:
The Spice Must Flow.
I am about to go full gonzo on this London Broil. [UPDATED]
[UPDATE: We cooked it. We looked it a little. We cooked it some more. Then we devoured about a pound and a half of it. This recipe works.]
This recipe. This recipe is telling me to break every rule of the London Broil and simply treat it like… a steak. No marinades, no slow-cooking, no careful use of specialized enzymes, nothing: just salt, pepper, and garlic that bastard, and throw it on the goram grill.
FOR GREAT JUSTICE.
:pause:
Screw it. No guts, no glory, right? Honor my name if I don’t make it out.