Recipe and Baseball Open Thread
I promised you guys a recipe last night. Here it is. I have a wood pellet grill, but you can adapt it to a gas grill or oven easily. Temps would be the same. I would probably use olive oil or butter on the chicken before rubbing on the spices with either of those methods to keep it juicy.
I am seriously going to start a new cooking blog – it will have one simple recipe. Take item, season lightly with seasoning of your choice, cook on wood grill to appropriate temperature. Serve and enjoy the deliciousness.
Nothing has turned out badly on the new wood grill . Tonight’s roast chicken is no exception.
I’d been reluctant to cook a whole chicken because I’d never done one on a grill before. I doubt I would have tried it without the ability to control the temp and use a plug-in thermometer.
I seasoned the chicken with a flavor packet inside and rubbed the outside with crystallized lemon, salt, pepper and poultry seasoning.
Inside, I added 5 cloves of garlic, 1/2 of an onion and a seasoning packet filled with Black Seed*, fresh basil and more poultry seasoning. If I’d had a fresh lemon I would have added that to the cavity, as well. To make the seasoning packet, I just use an unbleached coffee filter and twist it shut.
I preheated the grill to 400 degrees F, added the chicken and then reduced the heat to 350 degrees. I cooked it until the breast registered 165 degrees, about 40 minutes.
It was crisp on the outside and completely juicy on the inside. Probably one of the most perfect chickens I’ve ever roasted.
*I just discovered Black Seed and I’m obsessed with it. Added a nice, mellow flavor to the chicken.
ETA: 100% Black Cumin Seed
I’m watching the Red Sox/Astros. What are you up to tonight?ba
That pepper photo looks familiar. Is that jefferyw’s photo of his peppers on the new front page of your website?
@WaterGirl: Yes, I change the header pretty frequently to show off whatever favorite food photo we have.
OK, What is Black Seed? I am lazy & don’t feel like google – you brought it up ;)
Aww shoot. I was hoping the Black Seed picture would link to a site where you could buy it. Ah well I’ll do some hunting.
I am quite proud of myself. I managed to fit the recipe for spaghetti con aglio olio into a tweet. I think it’s my greatest Twitter accomplishment.
That’s beautiful.
I have a cooking question. How long do you guys cook chicken breast in the slow cooker and for how long. I have tried several recipes and haven’t liked the texture of the end product. I have tried bone-in and boneless thighs and breast. Stove top seems to be the best.
We have purchased and are using a Ronco Rotisserie . It works AMAZINGLY well on chicken, and cornish game hens. really fun to watch too.
I’m streaming the Astros and Red Sox on my computer and catching up on Internet reading.
I had a busy day. Over to Sighthound Hall for brunch in honor of my niece’s fourth birthday. Lots of loud little kids, lots of Brazilians, lots of good food and Prosecco. Good times.
Then I went to Target to get a replacement heating pad for the housecat’s workstation. Brought it home, installed it and had to wait while she went through a lengthy vetting process. “Something has changed in my environment, but I don’t know exactly what, which makes me extremely suspicious.” Eventually the warmth overcame her, and she has been dozing on it all evening. Mission accomplished. Bonus: it has a two-hour timer, double the old one, so that means fewer reboots during the day.
@schrodingers_cat: Chicken breast can go dry very easily. A short cooking time is always recommended for that cut of meat. But chicken thighs…those always slow cook really well.
Friday, my mom served papers on her now ex boyfriend, hoarder, and we started carting off 4 years of paper newspapers.
It’s a good start!
The stone is heating up now. Pizza should go in the oven in about 15 or so minutes. I’ve been trying out a slow-rise dough recipe (total time: 3 days, a day each for the starter, the first rise of the dough, and the second rise). Not a huge amount of work, but does require a certain degree of advance planning (“I want pizza NOW!” “How about the day after the day after tomorrow?”). Keeping the toppings simple: lightly seasoned marinara sauce, fresh mozzarella balls, and some nicely seasoned turkey pepperoni slices.
@Yutsano
Three words: marinate, marinate marinate.
@dmsilev
Been years since went to the effort but always had fine results with the pizza dough recipe in The Joy of Cooking. Dunno if the recipe has been altered in newer editions.
Do you spatchcock your roast chicken? Cooks faster without sacrificing juiciness or flavor IMHO. My two cents
On the foodie topic, I had mixed results trying to collect recipes from my aged mother on my recent trip to Las Vegas. She has six or seven special things that I would really like to nail down exactly the way she did them. (She announced her official retirement from cooking a few years ago, but occasionally she will rouse herself to make something special.) She’s not uncoöperative, just blasé. “Oh, that’s just something in one of my old cookbooks. I’ll look it up for you.” Or: “No, that’s not in a cookbook. I got that from Jenny M— and wrote it down.” (Where?!) I did manage to get a few recipes, as well as one of her old comb-bound cookbooks put out by an Air Force wives’ club in 1979, but it was a major effort to get even that much.
I don’t know when I’ll next get out there, so I’m left with haranguing her on the phone or—the thought occurred to me this week—trying to reverse-engineer the recipes using my memory and the bottomless resources of the Interwebs. I could find a recipe for x that looks close, work from that, see how it turns out and get it to the point where I could run it by her for fine-tuning. “What? No cumin? You’ve got to have cumin in there!” Voilà!
And for some reason since getting home I have been wanting to cook more in general myself. Sometimes it takes a little motivation to cook just for one, or at least I’ve found it so. I signed up for the America’s Test Kitchen/Cook’s Country all-access membership, which I’ve been thinking about for ages, because they came through with a big discount offer ($50 a year for two years). Now it is sheer luxury to be reading a recipe or equipment guide, click “Read more” and actually get to see the rest of the article instead of a curt brush-off.
I’ll probably try Mom’s brisket recipe soon, and I’ll report on how that goes.
@NotMax: @Yutsano: I do marinade the chicken in a yogurt based marinade and of course spices, typically overnight.
In his 60 Minutes interview, Trump says you can’t prove it by him that he mocked Christine Blasey Ford. Or that NATO has kept the peace for 70 years. Or that North Korea is continuing with its nuclear missile program. Or that Putin has assassinated his opponents. Or that Russia could ever have helped Trump to win an election.
And who knows how many other countries besides Russia may have meddled in our 2016 election.
The one thing he knows for certain is that climate change scientists have a political agenda. That and the fact that he’s the president and Lesley Stahl is not.
Why do the media give air time to this bullshitter at all?
@Yutsano: I learned just this week that the easiest way to cook boneless chicken breast without having it turn into rubber is to cook it on the stovetop. I use an iron skillet with a little oil at medium to medium-high heat to brown, then lower the heat and cover to cook through. Tender as can be!
Wingnut men sure are excited about the “I’m President and you’re not” line from Trump on 60 Minutes tonight.
All I can say is keep digging with women. Please proceed.
@smintheus: I’m just dumbstruck at the “climate science political agenda” assertion. What on earth could the most fevered imagination think their supposed “agenda” could be?
Which version of the Pit Boss did you get…and why? I am seriously interested.
On a completely other note, the local village artists’ studio tour was this weekend (I’m the non-artist president). We had picture-perfect weather yesterday with a fantastic turnout; today’s rain reduced numbers somewhat, but folks took it in stride. Glad to have that event behind me. Next is the elections (I’m county party vice-chair) and Nov. 7 can’t come soon enough! I might someday be able to read a book again.
@Quaker in a Basement: Yes agreed. I was not too happy with bone-in chicken thighs in the slow cooker either. The texture was sub-optimal.
Has anyone else tried Hugh Acheson’s slow cooker cookbook, The Chef and the Slow Cooker?
@NotMax: Mark Bittman’s How To Cook Everything has a decent pizza dough recipe that works well with my bread machine in dough mode. That’s my go-to if I need pizza dough and only have an hour or two to work with. Good for weeknights; load up the machine in the morning, set the timer, get home from work and preheat the oven.
@smintheus: They think he is a lovable rogue. Absolutely giggle worthy.
@TaMara: Look for black cumin seed at Indian markets. You can buy high quality seasonings for a fraction of the prices charged elsewhere.
@Steeplejack: Did you convince her to give you her recipe books?
@dmsilev: Best cookbook ever, isn’t it?
@O. Felix Culpa:
I have misplaced my Nook and can’t find it. Disturbing not only because I can’t find it but also because it’s an accusing reminder of how long it has been since I read anything other than Internet froth. Oof.
@Quaker in a Basement: All about that sweet grant money. Surely you’ve noticed the Bentleys and Lambos in faculty parking lots? Climate scientists!//
@schrodingers_cat:
I got one, an Air Force wives’ club cookbook from 1979 with some of her recipes in it. It’s a start.
“Cooking With Pooh” by A A Milne
@O. Felix Culpa: The Classic – 71705. It was more than enough for my needs. They have a smaller one for tailgating and a couple of larger ones. I cooked 4 large steaks and 8 hamburgers on mine for its inaugural cookout and they all fit easily.
@Elie: +2
@khead:
I’m at a loss. I wonder if he’d said, “My father gave me $400 million and yours didn’t…” His fans would still be his fans.
@Quaker in a Basement: It’s bullshit, it’s not supposed to make sense. It’s Trump’s way of giving the middle finger to people who argue using facts and logic.
@Elie: Well, not this one. But have cooked both chicken and turkey that way often (and posted the recipes here and on my blog). I usually don’t do turkey any other way because it cooks so quickly and no chance to dry it out.
@Schlemazel: OK, What is Black Seed? I am lazy & don’t feel like google – you brought it up ;)
The jar in the photo lists cumin as the ingredient. According to my google search, the term “black seed’ is also used for products made from black sesame seed.
I put cumin in everything; from soups to cold pasta salads. Not that I know how to cook, I don’t. But the few dishes that I make reasonably well are dishes with cumin.
@oatler.:
https://cookingwithdog.com/
@Dotsee: Black jeera is more pungent and more expensive than regular jeera also called shahjeera (king jeera), similar to caraway seeds. Also a little goes a long way. Used in North Indian recipes for chicken, meat etc.
ETA: Cumin, turmeric, cayenne and mustard seeds are the four basic spices of Indian cuisine.
Let’s Go Red Sox!!
In other news BBC Panorama – Chemical weapons used in at least 106 attacks since 2013. They say that the evidence points to Assad’s forces using chemical weapon is many, many cases.
Unsurprising, really. But it’s good that in-depth reporting is preventing this war crime from being lost down a rabbit hole.
Cheers,
Scott.
@RSA:
Here’s a helpful hint. Saying “My father gave me $400 million and yours didn’t” doesn’t involve putting Leslie Stahl in her place in the same manner as saying “I’m President and you’re not”.
@Schlemazel: OK, seriously: What is this “black seed”? I googled and found a couple of different items calling themselves that. I can’t read the label in the pic TaMara posted. Is it nigella (also sometimes called onion seed, black cumin, or black caraway, although it is none of those)? If it is nigella, I’ve used it in Sephardic challah and in some vaguely Indian dishes and it’s a nice accent.
Of general interest; perhaps somebody has already linked it.
B. Obama’s reading recommendations 2018/10/12, facebook
https://www.facebook.com/6815841748/posts/10156215055696749/
I miss him as POTUS so much.
Links collected in clickable form, but look at his summaries (and weep, then vow to fight for a real US President again.) Snippet:
The Broken Ladder: How Inequality Affects the Way We Think, Live, and Die (Keith Payne, May 2, 2017)
How Democracies Die (Steven Levitsky and Daniel Ziblatt, Jan 16, 2018)
Americans Want to Believe Jobs Are the Solution to Poverty. They’re Not. – U.S. unemployment is down and jobs are going unfilled. But for people without much education, the real question is: Do those jobs pay enough to live on? (Matthew Desmond Sept. 11, 2018)
Americans Aren’t Practicing Democracy Anymore – As participation in civic life has dwindled, so has public faith in the country’s system of government. (Yoni Appelbaum, October 2018)
A Warning From Europe: The Worst Is Yet to Come – Polarization. Conspiracy theories. Attacks on the free press. An obsession with loyalty. Recent events in the United States follow a pattern Europeans know all too well. (Anne Applebaum, October 2018)
@Comrade Colette Collaboratrice: No, nigella is not black jeera. Nigella is kalonji in Hindi. Used on naan.
@smintheus: We just got in from a neighbor’s birthday party. Fat Bastard was on one of the TV screens but thankfully it was muted or else I might have broken it. Did the senile prick mention what job he’s going to offer Kanye West? UN ambassador perhaps, or is that going to one of the Kardashian women?
@schrodingers_cat:
The best results I have ever gotten for chicken breast is cooking it sous vide to 62C. How long depends on the thickness, since the goal is to get it to cook through, but even bone in will cook in about 3 hours. I realize it gets tiresome to hear about it, but sous vide is simply the best way of cooking meat if you care about flavor and texture.
@Quaker in a Basement:
What on earth could the most fevered imagination think their supposed “agenda” could be?
Because of their unresolved adolescent “YOU’RE NOT THE BOSS OF ME” problem, conservatives hate the idea of having to change anything in order to mitigate climate change. To rationalized that emotion, they fantasize that the main goal of liberalism is to establish control over how everyone lives. Such imaginary liberals are always looking for ways to impose the collar and leash: that’s the “agenda”. Supposedly, climate change is a hoax intended to fool conservatives into surrendering control over the kind of car they drive, the foods they eat, how warm or cold they can keep their house, etc., not because of the effects of these things, but primarily for the satisfaction it gives strawman liberals to order people about and make them obey.
And, frankly, if I were a stone racist and male chauvinist pig who formerly had been accustomed to cat-calling, racist jokes, bullying, privileged entitlement, giant vehicle for one-person commuting, and free expression of my bigotry without getting called out for any of that, I’d be feeling involuntarily constrained by current city culture in the US, and resenting those constraints, and hating the people who I felt imposed them on me.
I saw 2-3 minutes of 60 minutes and it was all I could stand. I did appreciate that Leslie Stahl seemed to giving him some shit right back, but of course what can you do with the world’s most important bullshitter? It’s so much nonsense.
@dmsilev:
Interestingly enough, in my language we have not only a word for the day after tomorrow, lusa, but also one for the day after that, tulat.
@Roger Moore: I no has that equipment. I ar more old school.
@Comrade Colette Collaboratrice:
I use black cardamom as well as caraway and sesame seed but have never heard of them called simply “black seed”
@Quaker in a Basement: Opposition to the petrostate, and by extension Republicans.
@Schlemazel: Have you made black tea with black cardamom (badi elaichi)? Its very soothing in winter. My Punjabi friend taught me. Its awesome, clears sinuses.
Daniel Dale, bless his courageous heart and strong stomach, is tweeting the 60 Minutes interview like he does the rallies
a year or so ago, maybe eighteen months, I still thought shit like that would at least frighten some of his supporters
For those asking about Black Seed :
You can find it at any natural food store.
@dmsilev:
One of my personal discoveries is that it works just fine to refrigerate pizza dough. I’m a sourdough baker, and the recipe I use (based on Nancy Silverton’s from Breads from the La Brea Bakery) makes enough for two loaves. One loaf worth of dough gets turned into bread, and one loaf worth gets turned into pizza. It takes about an hour to warm up to the point it’s stretchy enough to work into a crust, but I like to let my oven warm up almost that long, anyway. My oven is currently preheating to get ready for my fabulous chile verde pizza.
@schrodingers_cat:
AND after I posted, I realized the bottle also says “Nigella sativa” which Wikipedia refers to as “black caraway.” I now find the label on that jar to be irritating.
Sephardic challah!
Yes, is it the seed used on that?
@Jim, Foolish Literalist:
Vicious, deceitful babies. They take your candy, they tell you they’ve got your nose, I think it’s their thumb, really, peek-a-boo is a huge scam, a con job, believe me.
Well, the doggie parade is over and it looks like we made abut $7K for pet rescue.
I couldn’t figure out why people were cheering Bohdi and me so much until I realized folks read this as “Dog of the Year” instead of “Year of the Dog. The princess made a simple tunic from some Chinese type fabric and was celebrating 2018, the Year of the Dog and they thought we won the costume contest!
@Quaker in a Basement:
Climate deniers and the Carbon Industry have been selling the lie that China’s behind the Climate Change “hoax” as a means to suppress US Industry with regulations, strangle the US Economy with Carbon Taxes, and find the One Ring to Rule Them All.
@Steeplejack: I think you can reverse engineer a lot based on the interwebs.
My father remembered a strawberry shortcake from his grandmother’s house in which the strawberries. although fresh, were poured with their own red syrup over the shortcake. My mother insisted that strawberries in sugar syrup had to come out of a can, because fresh, uncooked strawberries didn’t make syrup.
Thanks to the internet, I found out years later that my father was right: his grandmother had let the fresh cut strawberries sit at room temperature with sugar sprinkled on them. Inside of an hour, this made a light, bright red strawberry sugar syrup which worked beautifully with shortcake.
@joel hanes:
It isn’t just rationalizing their “your not the boss of me” syndrome. It’s also projection. They desperately want to be allowed to tell everyone else how to live and make up all kinds of specious reasons for why everyone needs to go along, so they assume liberals are the same way.
@Roger Moore: This recipe (from a book called “Mastering Pizza” by Marc Vetri) uses the fridge for most of the rise. The starter ferments for 24 hours at room temperature, but then the second rise (dough) and third rise (shaped dough balls) are in the fridge. The dough freezes well; I made 4 balls (2/3s of a standard recipe) and froze three of them.
@Raven: That is so adorable. I’m going to embed it here.
@RSA: Nothing will ever change anyone’s opinion of Il Douche. If he were to shoot a man dead in the middle of 5th Ave? Didn’t happen, the dead guy deserved it, and besides, Crooked Hillary’s emails! Lock her up!
Anyone else watching cooking/travel show Salt, Fat, Acid, Heat on Netflix? I’m finding the show suprisingly engaging, especially the host. i just ordered her cookbook on Amazon.
https://www.netflix.com/title/80198288
@Chacal Charles Calthrop: That’s how we always prepared the strawberries it in my family when I was a kid.
@TaMara (HFG): Rut Ro!
@Kent: It’s in my queue, like many things I mean to get to. This one has piqued interest:
The Curious Creations of Christine McConnell
@Raven: I have FP tools and I’m not afraid to use them. LOL
@Steeplejack: Yes, the internet has sucked up much of my reading time as well. I’d like to figure out a way to have my Balloon Juice and the occasional book too!
@schrodingers_cat
Ought to mention that have as yet had no texture faux pas with chicken in the Instant Pot.
@TaMara (HFG): Thanks. I might petition Santa (or the birthday fairy) for one of those.
Here’s an album of the parade.
@TaMara (HFG): @schrodingers_cat: I know nigella aka kalonji isn’t jeera. What’s confusing to me is that there seem to be (at least) two different items called “black cumin,” and at least one of them is also sometimes called just “black seed.” TaMara, what is the botanical name on the label of your black seed? Nigella sativa? Bunium bulbocastanum? Something else? (Which G-d forbid – I’m already so mixed up!)
@Dotsee: I use nigella/kalonji as well as poppy seed, sesame seed, and sometimes caraway in Sephardic challah. There are numerous versions, generally “leaner” and less sweet and eggy than traditional Ashkenazic challah – which I also frequently bake, and love, but variety is nice and the Sephardic version makes a better sandwich, to my taste.
@Chacal Charles Calthrop:
You can reverse engineer a lot if you start from a handful of key cookbooks. You’d be amazed at what percentage of the recipes out there are copied verbatim from one of the classic references like The Joy of Cooking.
@schrodingers_cat:
Do you really let it steep for a month?
@B.B.A.:
I don’t think this is quite true. It’s going to be really hard to change the hard core Trump supporters’ minds, but it can and does happen. The key is that it’s much more likely to happen because Trump does something that disappoints them- or fails to do something important they expect of him- rather than because he does something the people who already hate him think is awful.
Fortunate concurrence that a full charge on the battery for the weedwhacker is good for only about 15 minutes of use. Just finished a run on the visibly most in need of shortening spots and can feel that my back is right up to the line of spasming.
@Jim, Foolish Literalist: A follow up question and the BS artist’s story is blown to bits–shows how shallow he is. I just don’t understand why the journalists simply don’t ask 4-8-12 questions in a row on the same subject, basing each one on the BS spewing forth from his mouth.
@Jim, Foolish Literalist:
It hurts just to read the transcript:
President Trump on Christine Blasey Ford, his relationships with Vladimir Putin and Kim Jong Un and more – Lesley Stahl speaks with President Trump about a wide range of topics in his first 60 Minutes interview since taking office (2018 Oct 14)
I will force myself to listen to the climate change parts; snippet:
His mind is being fed garbage, then it plays telephone with itself for a bunch of rounds and then this confused stuff comes out of his mouth.
@schrodingers_cat: I did Thomas Keller’s roast chicken a couple of weeks ago and forgot to brine/soak it. That’s usually a pretty reliable recipe (450 degrees for about 45 minutes) if you put potatoes under it to keep the fat from smoking, but without the brine, the meat was extremely underwhelming.
@Roger Moore:
I’m looking to move the needle on women. Tonight’s interview was a bad look for Trump with those folks.
Had some pizza from Pupatella in Arlington last night and I’m still reliving the memories…SO. GOOD!
I realized it’s time to switch, mentally, from being in salad mode to being in soup-and-chili-making mode. Which makes me happy – soup beats salad most every time and all times when the temperature is below 70 degrees.
Sad to see the Chiefs sucking like this but on the bright side, no need to stay up late/will be feeling SO rested in the a.m.!
@schrodingers_cat:
The only slow cook Chicken Breast recipie I use relies on a lot of freshly chopped onions so that the oxalic acid in the onions keeps the breasts tender, the. 2 hours at 270f.
@mad citizen:
They only play Journalist on TV, their real job is infotainment to sell advertising.
There arn’t a lot of real journalists left in the US.
@Jim, Foolish Literalist:
How do people not laugh in his face?
So I just loaded up youtube and it played a commercial diatribe by trump on how liberals are evil and working to destroy you and WALLLLLLL cuz evil browns, ending with trump/pence banner. Was looking for a way to report this as dangerous fascist propaganda then it just disappeared and now I can’t find it. Does anybody know a link to that monstrosity?
@schrodingers_cat:
I’ve never had any luck with chicken breasts in the slow cooker. I mentioned it to a friend who is a good cook and she said it’s the same for her. I have good results with thighs.
TaMara, have you ever used orange blossom water? If I can find it, I want to try using it in puddings and custards. I can’t find much information and I don’t know if I should use it instead of vanilla or in addition to vanilla.
@Quaker in a Basement:
Oh, those guys selfishly want let anyone interested and able to read scientific papers know that our current course of action [might] mean gigacide, and possible end to our current round of human civilization.
@Roger Moore: One would think being nearly halfway through his term and failing to make any progress on building the wall or locking her up would mean something to these people. One would think wrongly.
Well, I think I’m as ready for the new job tomorrow as I’m gonna be! Time to watch Elementary.
@Schlemazel: Month? 5 to 7 minutes tops.
he’s hung a McNaughton painting in the White House. Looks like it’s that dining room off the Oval Office where he keeps his big screen and TiVo
As I just read on the last thread about UK TV shows – if you haven’t seen this one – it was intense and frighteningly realistic.
Apple Tree Yard
Started on TV in my part of the world during the Kavanagh hearings made it topical beyond belief. Some of my friends who were of the “why didn’t she say something at the time” view – had a reality check after seeing this series. (4 episodes).
Non food related:
Feel good song from a rom-com about Goan Christians (like Dinesh fucking D’souza) in Mumbai, made in the late 70s by a Bengali director, Basu Chaterjee, featuring Tina Munim and Amol Palekar among others.
Uthe Sabke Kadam Everyone’s feet start tapping.
Pearl Padamsee who was Jewish, and an English theater personality plays Tina’s mom, Tina Munim (now Ambani) is now married to one of the richest men in India and the world. The guy in the goatee in Amol Palekar, an actor and celebrated director of Marathi theater, Ranjit Chowdhury plays Tina’s brother and Leela Mishra plays Tina’s aunt. Munim is Gujarati, Palekar, Marathi, Chowdhury, a Bengali and Leela Mishra is the only native Hindi speaker among them, who started her movie career in the silent film era. Hindi movies and Mumbai are, India in a microcosm where unity in diversity was not just a slogan. And the cretin in power is trying to destroy all that.
@smintheus: & roger Moore: you’d be amazed to discovery how many people never had the key cookbooks, or never even knew there was such a thing. My mother thought she was supposed to cook what her mother made, and that was food.
I always feel as if the basic idea behind the entire Enlightenment was the revelation that, “you know, everything you were taught, you can actually check to see whether or not it’s true,” and once people genuinely realize that, it simply blows their mind. My mother was a good Catholic girl who never got that far.
FWIW, she died thinking strawberries couldn’t make syrup unless you cooked them or they came out of can.
She would’ve made an excellent Trump voter.
My father was a lifelong Republican who reluctantly started voting for Democrats after it was apparent that Bush lied us into the Iraq war. He was opposed to gay marriage, and when I asked him why, he explained that he had never heard of such a thing until he was 80 and couldn’t believe that if it had been so important it would never have come up “until now.”
Climate change would have flummoxed them both. Fortunately they are both dead now.
I had no idea this had happened. On Friday, the New York GOP saw fit to invite Gavin McInns, founder of the far-right Proud Boys, to give a speech where he brought a sword with him apparently for a recreation of the 1960 assassination of the Japanese Socialsit Party leader by a nationalist youth.
The Proud Boys are a fucking dangerous cult. By the sounds of it, these three anti-fascists didn’t do themselves any favors (assuming the reports are true), but these vicious assholes leaped at the chance to maim their opponents and didn’t hold back.
Of course, the Republicans were only concerned about property damage done to their little club in Manhattan and not their fellow travelers almost killing several people.
One of these days, these Proud Boys are going to fuck with someone who’s armed and their going to get lit up.
@B.B.A.: Same as Republicans caring about the deficit, even though every time they’re in charge the deficit goes up and when Dems are in charge it goes down. It’s been like this for 50 years, but they’re still treated as if they’re deficit hawks.
@debbie: BevMo carries orange flower water if the Grocery Outlet or World Market don’t have any. I use it to enhance mandarin orange tea, in cardamom flavored tahini cookies, semolina cake and other baked goods, and in Turkish Delight. I sometimes use both vanilla and o.f.w.; they complement one another IMO.
@Jim, Foolish Literalist: OMG more proof that we are being ruled by morons.
@Major Major Major Major: knock ‘em dead!
Figuratively, of course. New company probably has a policy against workplace violence.
@Major Major Major Major:
Good luck tomorrow!
@🇺🇸🌎 Goku (aka Amerikan Baka) 🗳🌷:
It should be noted that the three arrested were anti-fascist protesters according to Legal Aid Society.
@🇺🇸🌎 Goku (aka Amerikan Baka) 🗳🌷: I’m embarrassed that the NYPD arrested three protestors and that the Proud Boys all walked despite that there’s video of them beating on folks. It’s a travesty.
One reporter who has been covering the Proud Boys for a very long time and does it well is David Neiwert, I recommend checking him out for background and detail on these fascist bastards.
Speaking of travesties, it’s now 7-4, bad guys, up in Fenway in the 8th.
@marc:
If you have a YouTube account, you can look at your viewing history and find the video that way.
@debbie
Know that a little goes a l-o-n-g way. Use sparingly at first.
@Jay: OK, but how do they figure the whole scientific community working on behalf of the Chinese angle? That’s just bizarre.
@Steve in the ATL: @debbie: thanks!
@B.B.A.:
I think people react much more to Trump’s attitude and approach to governing than they do to specific actions. His supporters bought the sizzle, not the steak, and they’re happy with the continuing sizzle he has provided.
@debbie: I would say in addition to vanilla and I’d probably candy some orange peel for garnishes.
So the Astros have a football player on their team? That guy is big…and so is his bat. 😉
@debbie
Orange blossom?
Obligatory.
;)
@Jim, Foolish Literalist: not a single Republican in that abomination would spend more than five minutes in Trump’s presence if at all avoidable. Except maybe Ronnie if we’re talking during his dementia.
@opiejeanne: and I can’t really picture Nixon as a pinot noir guy
@CapnMubbers:
@NotMax:
@ruemara:
Thanks!
@smintheus:
He’s a gaslighter, pure and simple.
@debbie: I have not, but it looks like you’ve gotten some good advice and I can’t wait to hear about the results.
@🇺🇸🌎 Goku (aka Amerikan Baka) 🗳🌷: @Bruuuuce:
Cops and DA’s in the US only prosecute Nazi’s when they are forced to.
As the costs mount for those hosting the Nazi’s, more and more venues are turning them away,
Y’all might buy a clue to the ReThug Agrnda now that they are one of the few places willing to host their Reich Nites.
This “event”was brought up in the threads a couple of times in the past few days,
as ususal, Wonkette has the best coverage for now, but Angry White Men and the SPLC Hatewatch will cover it in more detail in the coming weeks.
For any lurking and posting Canadian’s, AntiRacist Canada is the site to watch to track Canadian Nazi’s.
My sister is a big Kansas City Chief fan, so we are watching the football game.
@Quaker in a Basement:
They’re not sane. Few American’s are sane these days.
@NotMax:
For sure, though this is my favorite version.
@SFBayAreaGal:
I was waiting for my husband in a gas station yesterday (in CT) and saw a guy in what I thought was a MAGA hat. So I started to seethe. Then he got out of his pickup and I saw it was a KC Chiefs hat. I’m from KC so I calmed down.
@Quaker in a Basement:
“Those aren’t our scientists.”
@Jay: I’ve been watching the SPLC coverage, the national (CNN, CBS News) coverage, and the local coverage here in NY, and the one thing that’s clear is that the media fears calling for the cops to crack down on these guys. (The SPLC is, of course, not media per se, which is why they continue to get it right.)
I had thought our city government was improving, but this incident shows clearly how far we have to go, even in a city with a huge and largely liberal population.
@Chacal Charles Calthrop:
Exactly! Little details like that can be so important, and it’s much better to hear them from the horse’s mouth instead of trying to run them down later (if you even know they exist).
@opiejeanne:
@Jim, Foolish Literalist: What fresh hell is this?
@TaMara (HFG): I saw that! Lol ugh
@TaMara (HFG): Yeah, Jerry Ford? Poppy and W Bush? I don’t think so, and Trump in shirtsleeves with no jacket??? He never dresses like that.
@TaMara (HFG):
Jesus H. Tap Dancing.
@Bruuuuce:
Most Canadian Cops arn’t any better.
Our local RCMP Detachment’s pretty good, but that’s only because the Nazi’s tried to kill them in the late ’80’s and they have some Memorial Plaques up front and center to remind themselves.
@TaMara (HFG): as a few replies asked, “Whose body did he paint trump’s head on?” Maybe he roughed that out in 2012 thinking Willard would pull it off.
I’m sure Ike would enjoy a drink with old Bonespurs
@Jim, Foolish Literalist:
My first thought is that Ike and GHWB would cut him.
@Jeffro:
I love Pupatella! The only problem is that you cannot get the pizza to go. It has a half-life of about 10 minutes when removed from its native environment.
@opiejeanne:
You can even see Coolidge, Hoover, and I think Harding in the background in the upper right hand corner.
“Mister, we could use a man like Herbert Hoover again!”
@TaMara (HFG):
@Jim, Foolish Literalist:
Trump’s taste in art is like his taste in everything else: gaudy, shallow, and tending to glorify himself. As for the artist, let me just say this auf Deutsch for emphasis: Die Kunst McNaughtens bietet keine Bedeutung an jenseits dem Literalen und dem Offensichtlichen.
Avoided 60 Minz. Just finished “Itzhak Perlman”, new documentary coming from theatrical release to TV, and perfectly splendid (full 90 minutes too).
@Steeplejack:
There’s a pizza chain called “Bold” that make almost real pizza. Unfortunately they use gas ovens.
The best real pizza in North America is Il Mercorado, at Commercial and 1st, in Vancouver BC. Hardwood fired thin crust heavy Durham.
Their Margarita is to die for and lasts as take out.
@Jim, Foolish Literalist: LOL! I don’t know what he drank but I would think it’d be something a lot harder than that sissy wine. And if it was whiskey it wasn’t Pappy Van Winkle.
That chicken looks delicious 😋😋
@opiejeanne:
Cocaine and vodka, with a meth chaser.
Help! My lap is trapped under a sleeping cat.
@Jay:
The next thing I expect you to say is that Burnaby has the world’s best pastrami.
You need to get out more.
@Amir Khalid:
Suffer
@Chacal Charles Calthrop:
True. My mother underrated herself because she had grown up as “just a farm cook.” On this last trip she was laughing about how when she first went into a supermarket (in the early ’50s) she was overwhelmed and had no idea how to deal with it.
But she had a deep understanding of fresh ingredients and what to do with them. And she had good taste—not in the sense of knowing what dishes she “should” cook but in knowing what would taste good. A good sense of taste. So she avoided a lot of those mid-century “regrettable foods” that we laugh about now. And she didn’t go all in on the “prepared foods” revolution. I’m not saying we never got frozen fish sticks or a TV dinner, but it was rare, usually when my parents were going out.
And wherever we went (Air Force family moving every few years) she picked up new things and added to her repertoire. Her recipe for red beans and rice, from when we lived in New Orleans, is another of her standout recipes that I want to capture. Actually, that one’s probably a good candidate for reverse-engineering. There are a lot of recipes out there, and it should be relatively easy to zero in on some specific details that attach to hers.
@burnspbesq:
Montreal has the best pastrami.
I get out a lot. The best Green Curry in the world is in Poppies, in Kuta, Bali, Indonesia.
The best Seal Flipper Pie in the World is in The Kitchen, in Whale Pushed Through, Newfoundland.
@burnspbesq: Ha! yes. Briefly a tiny pizzeria in Castro Valley, CA was making pizza that was divine. The owner was a young guy who ended up on television demonstrating his dough throwing skills, then got on a competition show, and got so busy that his little company folded. It’s a shame that it’s gone but we used to eat there partly because it was so good and partly just to watch him play with the dough. Pyzano’s.
I’ve had even better pizza since, and his was great.
This guy: Tony Gemignani
@Jay: The Seal Flipper Pie doesn’t sound like it would be my favorite food.
Just put another batch of (very low sodium) chili into the crock pot. Second week in a row I’ve made it, now that Fall is officially in Phoenix. Mrs Dash has a no sodium chili seasoning, which makes it possible for me to cook and enjoy this dish. Reading labels for sodium content took a lot off of what I can buy/make anymore. It’s not a bad thing, it’s that I have to think (and read) before I buy/consume – and now that I have to put effort into choosing what I’m going to eat, I’m more aware of how poorly I made choices in the past. Ignorance IS bliss…just may not be healthy.
@Jim, Foolish Literalist:
Not McNaughton. The artist is Andy Thomas.
It is hard to distinguish between two consummate masters, though.
@opiejeanne:
It’s not my favourite food, but the best one in the World is cooked by The Kitchen.
Way beeter than even the Icelandic ones.
@Jay
Umberto’s in New Hyde Park, NY. Best slice of Sicilian pizza have had in many a moon.
Also had an order of their stuffed shells – fan-effin-tastic. Also too, huge portions.
@Jeffro:
So did you see the Chiefs tie the game up with 3 minutes to go? a 75 yard run for 7 points? Then the Pats came back and kicked a field goal with 3 seconds left to win 43-40… quite a finish. If the Chiefs had taken a little longer to score the tie it might have gone to OT…
All in all a pretty good game. I’m an anti-Pats fan, will root for anyone playing them but the Cowboys or the Broncos, neither of which I can root for at all. Cowboys are my least favorite team, Pats tie for second least favorite with the Broncos, which I hate because of their GM and former QB. Grrr. What a tool Elway is!
Sicilian pizza isn’t really pizza, it’s good though,
But I got ruined by my Outlaw’s baking it. 10 years of pizza, soup, pasta, meat or fish dish, followed by salad and dessert.
@Jay:
I’m not sure “lasting as takeout” is an unalloyed good. Pupatella has all the right equipment and is “certified,” for whatever that’s worth. Their crust is to die for, but by the time you get it home a little of the magic has died. And I live five minutes away.
Fortunately I have Brick’s for excellent takeout/delivery.
@Steeplejack: Dear god. There are two of them?
Of course he did. And of course he did.
@Steeplejack:
Pizza started as street food. When “majick” it’s still amazing the next morning cold.
Like tomale’s it’s supposed to have “legs”.
@Jay: tomale’s? You talking about tamales, that wonderful Mexican item, or tomalley, that green part of a lobster? Or Tomales Bay?
@Steeplejack:
Try cooking for one with no sense of smell and therefore extremely limited sense of taste.
Cooking has lost a lot of it’s allure, seeing as how good or bad it is, it pretty much tastes the same.
@Quaker in a Basement:
What isn’t fucking bizarre about the republican party?
Policies? They aren’t bizarre, they are non existent. They make stuff up as they go along, and they are bad at that.
Monetary? Well they do think that the uber rich should be much richer and fully in charge and that everything would work out just fine.
Bigotry? Yeah they want all of that they can find.
So really what’s bizarre about republicans is that they really, really don’t meet anyone’s idea of a political party, they are the mob. But really, really bad at it. More like the little rascals mob but bigger kids.
@opiejeanne: I was a bit curious myself. I know Vancouver is very diverse, but I don’t think there’s a strong Mexican presence there. I could be wrong of course. Also: as far as I know Mexican cooking ingredients are rather difficult to get there.
@opiejeanne:
Tamales,
I don’t eat lobster. As a kid in the Maritimes, they sold “pounders” off the back of pickups, cheaper than ground beef. As poor food. Ate way to many lobsters.
@Yutsano:
More Salvadorians, Guatamalans, Hondurans in Vancouver than Mexicans, but Vancouver’s been a foodie haven since the 70’s.
The best tamale’s in North America are actually from the Delta.
I updated the timelapse of the sunset(and falcon-9 launch) from last weekend. Here it is.
@Ruckus: I lived like that for a year because of the Hep C meds I was on. Beef had no taste but I could smell it on the grill and it drove me nuts. It was very strange and very frustrating. I lost a lot of weight because I had no appetite and nothing tasted good to me, until David made me a malted milkshake, and boy I could taste that! Then I figured out that I could taste Mexican food things got a little better, but I still didn’t want to eat. Just wanted to sleep 14 hours a day because everything hurt.
@Jay: The plural doesn’t get an apostrophe. Tamales is the plural. What delta are you referring to here, the one in California? How do you get off making these assertions? It’s not as if you’ve eaten tamales everywhere in the world.
@Yutsano: The best thing I’ve had in Vancouver was Shabu Shabu. I have eaten other things there but that’s the only meal that was memorable. My kids took us to something similar in Seattle and it was pretty good but different.
The only good Mexican food I’ve had since we moved up here was I think in White Center. A little hole in the wall, only open for lunch. The food was fabulous.
There was one other place that was pretty good in a failed fast food joint, specializing in tacos and similar things. can’t remember the name but we were the only non-Mexicans in the place and it was packed. I think we were in Lynnwood. There are enough Mexicans here but their abuelitas must not have taught them to cook.
@opiejeanne:
The Missisippi Delta.
So far, ate tamales in Bolivia, Peru, Argentina, Nicaragua, El Salalvador, Panema, Chile, Belize, about 250 ‘Merkin towns and Cities, 50 Canadian ones and even Tony Restaurants in Europe.
Probably a few places forgotten.
@khead:
Because it can never be said enough, just imagine the outrage if Obama had ever said “because I’m president and you’re not” in response to a question. People went berserk when he suggested rather mildly that since he won the 2008 election and the Democrats took the House and Senate, he was not obligated to simply give in to the Republicans on every issue.
@opiejeanne:
Sorry you only had one memorable meal in YVR.
I’ve had thousands.
Go up for the White Spot Carnival, or Diwalli
@Yutsano: I always use boneless skinless thighs and cover them with chicken broth when I put them in the crock pot. OTOH I’m a really horrible cook so caveat emptor and all that.
@TaMara (HFG): That is adorable! What a sweet dog.
@Jay: Ever tried them in Mexico? I think they might know how to make them there.
@Citizen Alan: IIRC, Obama replied to Sen. McCain that there were consequences to winning the election, the press went bat-crap crazy about Obama’s arrogance.
@🐾BillinGlendaleCA:
Yup, they are pretty good there.
@Jay: @🐾BillinGlendaleCA: yup
blech?
@TaMara (HFG): I apparently posted and then went to bed. :-)
It’s a gorgeous photo! I hope you don’t change it soon.