The Swamp

Supposed to chop them radially, no?

Yeah, but I'm positive I've been stitched up a minimum of once had I been doing that the last ~15 years. I take off the top and bottom, then cut down the middle, discard the skin (and a bad outer layer or any sick green shit in the middle if needed), lay the two flat sides down, cut longways however many times for the dice size I want then work left to right until done. Its definitely not the right way to do it, but its quick and safe.

Cut top and bottom, leave root intact. Halve onion. Peel outer layer. Lay knife parallel to board and make one or two horizontal cuts. Cut vertically almost to but not through root end. Turn sideways and chop. Small dice.

Those floating parallel cuts are the ones I want nothing to do with.

So, I did this tonight.

1. Soaked a good amount of raw almonds in salted water.
2. Spread them out on a big cookie sheet and roasted in the oven.
3. Took them out and drizzled olive oil and truffle oil on them.
4. Sprinkled some crushed rosemary on them, and let dry for awhile.

Voila. Roasted, salted, flavored almonds. Pretty easy. Delicious.

mister d wrote: ↑Fri Oct 29, 2021 2:11 pm Those floating parallel cuts are the ones I want nothing to do with.

I didn’t either but I angle down slightly which reduces (slightly) my stress over slicing off the tip of my fingers and leads to a more finely chopped onion.

I know chimichurri is a simple dressing, but does anybody have a go-to recipe or preference for cilantro over oregano or vice versa?

cilantro.

I have more than 50 but less than 100 cookbooks and every month I’ll like a version of something basic and think “I’ll remember where it’s from” and then forget where it’s from. Tonight it was cornbread. This wasn’t the version I liked.

Unfortunately, I have become a master of veggie/tofu stir fries.

God, I'd kill for some wings.

Sriracha honey salmon foil packs

I am on a foil pack run right now. Pretty good results.

mister d wrote: ↑Sun Nov 28, 2021 7:34 pm I have more than 50 but less than 100 cookbooks

The first step is admitting you have a problem.

I can't find an appropriate thread to just state that persimmons are very tasty. Tastes like honey and cinnamon inside with a skin like a nectarine.

bfj wrote: ↑Tue Nov 30, 2021 3:11 pm I can't find an appropriate thread to just state that persimmons are very tasty. Tastes like honey and cinnamon inside with a skin like a nectarine.

We have a neighbor who gives us persimmons off their tree. My wife puts them in salads, breads and other recipes. Good stuff.

My parents have a couple of trees in their yard. We never did anything with them but they were good in small doses raw at the exact right time of the season. And they make a fucking mess if you step on one and don't notice and track it inside.

What the fuck?

mister d wrote: ↑Tue Nov 30, 2021 4:51 pm What the fuck?

The flesh is similar in color and texture, but persimmons have delicious flavor where as cantaloupes…don’t.

I just mean the timing of all this.

mister d wrote: ↑Tue Nov 30, 2021 5:18 pm I just mean the timing of all this.

Oh, I thought it was because of my intense dislike of lopes.
That is crazy. They’re listening.

I miss the persimmon tree at my old house. I believe it was Rass who identified a picture I posted, as my wife wouldn't let me try eating the fruit when we first moved in. Once Rass identified it (and my wife trusted a random internet guy to identify our fruit. Hey, should I eat these mushrooms in my front yard?), we started making persimmon pudding for Thanksgiving every year. My daughter went out in our old neighborhood for Halloween, so I told her to snag a bunch of persimmons, but she didn't. Had to buy them at the store like a chump. Crazy unpredictable crop yield. One year we got 10, the next year I counted 168, and I', sure the deer snagged a bunch more. I tried freezing a bunch, but they didn't do well with that. I was carving them up and eating them as a snack. They are good, but have a sharp dryness to them, like tannin in a red wine. Sometimes it overpowers the goodness of the fruit, even if you cut off the skin. We said we were going to plant a mature persimmon tree when we moved, just haven't gotten around to it.

The Sybian wrote: ↑Tue Nov 30, 2021 7:37 pm I miss the persimmon tree at my old house. I believe it was Rass who identified a picture I posted, as my wife wouldn't let me try eating the fruit when we first moved in. Once Rass identified it (and my wife trusted a random internet guy to identify our fruit. Hey, should I eat these mushrooms in my front yard?), we started making persimmon pudding for Thanksgiving every year. My daughter went out in our old neighborhood for Halloween, so I told her to snag a bunch of persimmons, but she didn't. Had to buy them at the store like a chump. Crazy unpredictable crop yield. One year we got 10, the next year I counted 168, and I', sure the deer snagged a bunch more. I tried freezing a bunch, but they didn't do well with that. I was carving them up and eating them as a snack. They are good, but have a sharp dryness to them, like tannin in a red wine. Sometimes it overpowers the goodness of the fruit, even if you cut off the skin. We said we were going to plant a mature persimmon tree when we moved, just haven't gotten around to it.

Did the mortgage company come and kick you out of your house afterwards for eating the fruit?

Grow muscadines. The mature fast (too fast it's a vine) and are super tasty. By year 3 you'll have more than you know what to do with. Choose a variety that ripens over time instead of all at once. You'll be able to harvest longer.

2x

I'm going to make a sous vide prime rib roast soon. Looking very much forward to it.

[Jaws guy but saying "bag" instead of "boat"]

mister d wrote: ↑Wed Dec 01, 2021 9:32 am [Jaws guy but saying "bag" instead of "boat"]

That's true, but I can figure that out. I have a guy with a vacuum sealer if it comes to it.

High sodium sauces like soy and teriyaki are no nos for me.

Luckily, there's this stuff

I prefer it to soy sauce and use it on a whole bunch of things.

I just learned about this from, yep, Selena Gomez's cooking show

Selena Go Mezze.

I made this ramen tonight. It turned out pretty good in spite of my best attempts to mess it up across multiple fronts.

The vegan part of this is entirely optional, I used chicken broth and it was quite good.

2 cups of “milk”? Is that something that’s common in ramen that I just haven’t realized when eating it?

I assume its replacing collagen/fat that would give non-vegan ramen some body?

Ok, that makes sense.

Seems highly optional with the sesame oil already in there.

govmentchedda wrote: ↑Sat Sep 25, 2021 9:55 am Anyone subscribe to butcher box, or other similar protein delivery service? If so, what are your thoughts?

Was gifted a box from my boss. Was on the porch before I left for work this morning so I unloaded it. Rack of ribs, four top sirloins, four chicken breasts, pound of bacon, two thick cut pork chops, six pre made burgers, pound of ground beef and 20 chicken wings or so. Looking forward to trying it out!

ETA: Looks like it is this box.

A_B wrote: ↑Fri Dec 17, 2021 9:36 am

govmentchedda wrote: ↑Sat Sep 25, 2021 9:55 am Anyone subscribe to butcher box, or other similar protein delivery service? If so, what are your thoughts?

Was gifted a box from my boss. Was on the porch before I left for work this morning so I unloaded it. Rack of ribs, four top sirloins, four chicken breasts, pound of bacon, two thick cut pork chops, six pre made burgers, pound of ground beef and 20 chicken wings or so. Looking forward to trying it out!

ETA: Looks like it is this box.

Nice. I think we're on month 2 or 3. We're not eating it as fast as it's being delivered. Part of that is my kids eating little to no meat and part of that is my wife does most of the dinner cooking and has her go to's and is stuck in that pattern. Had already decided to grill some steaks tonight though, so hopefully I can make room for whenever the next box arrives. I've been pretty happy with it.

A_B wrote: ↑Fri Dec 17, 2021 9:36 am

govmentchedda wrote: ↑Sat Sep 25, 2021 9:55 am Anyone subscribe to butcher box, or other similar protein delivery service? If so, what are your thoughts?

Was gifted a box from my boss. Was on the porch before I left for work this morning so I unloaded it. Rack of ribs, four top sirloins, four chicken breasts, pound of bacon, two thick cut pork chops, six pre made burgers, pound of ground beef and 20 chicken wings or so. Looking forward to trying it out!

ETA: Looks like it is this box.

That's pretty sweet. I'd like to think he gave that to everyone to piss off the annoying woman who won't shut up about going vegan.

She just got a box.

I don't know who all he buys for, but technically he has just two direct reports. Always very nice gifts. The sous vide last year, a nice yeti cooler the year before. Omaha steaks one year. Stuff I've actually really used, which is difficult.

I got him a gift card cause my brain is spent these days coming up with anything clever and thoughtful.