Friday Evening Open Thread

Here’s a bloom on our turmeric plant:

Nice, huh?

We’re chowing down on Italian sausage, peppers and onions on a roll with mustard, accompanied by potato salad. And waiting for the Astros-Yanks game to come on. Go Astros! You?

PS: “Mustard Pee” would be a great band name.



Late Evening Bronx Man Open Thread: Would You Like A Coke With That?

You would think this would be Florida…

It’s hard to spend $10,900 at McDonald’s — but it’s easier if the restaurant is selling crack and cocaine in addition to McNuggets.

That’s exactly what McDonald’s night manager Frank Guerrero, 26, was caught selling when authorities arrested him this week at the franchise he’s worked at for eight years in the Bronx.

The arrest followed a three-month undercover investigation called “Operation Off the Menu.”

“Guerrero’s conduct was so blatant, it would be comical if he weren’t committing a serious narcotics crime,” Special Narcotics Prosecutor Bridget Brennan told the New York Daily News. “Ordering coke took on an entirely different meaning on the night shift at this McDonald’s.”

Open thread!



A Late Evening Snack: Challah French Toast

I decided to perdu some pain for dinner using most of one of the challahs I made on Friday for Yom Kippur. Or more accurately after Yom Kippur was over. So without further ado…

I make a very basic custard for the bread to soak in. Usually four eggs, about a 1/2 cup of milk, a pinch or two of kosher salt, and then brown sugar, honey, and cinnamon to taste.

Here’s a nice slice of challah having a nice soak in the custard.

And here’s several pieces cooking away in the pan.

Here’s the finished, sliced, and diced challah french toast luxuriating on a plate in maple syrup.

And just to balance things out because I hadn’t prepared enough calories, I made a salami omelette.

Open thread!

 








New Jersey Donuts – And Open Thread

Juju asked for the donut recipe I mentioned that is like Tice’s Farm donuts. Here it is, while I’m thinking about it!

It’s from Farm Journal’s Country Cookbook, 1972 edition.

New Jersey Doughnuts [sic]

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp grated lemon peel
  • 4 1/2 cups sifted flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 tsp ground nutmeg
  • 1 cup milk

Cream butter and sugar; add eggs and lemon peel; beat until light and fluffy.

Sift flour with baking powder, salt, and nutmeg; add alternately with milk to creamed mixture. Mix well. Roll out on lightly floured board, and cut with doughnut cutter.

Fry in hot fat (365 F) 3 minutes. Drain on paper toweling. Makes 2 dozen.

 

And open thread!








A Late Evening Snack: Happy Jew Year

On Rosh HaShanah and Yom Kippur (the head of the year and the day of atonement respectively) challah is round, not the standard braided loaf. For those who aren’t carb adventurous, challah is the traditional Jewish egg bread served on the Sabbath. For the religious new year and day of atonement round challah is served to symbolize the circle of life from one year to the next.

This year I decided that I’d do something nice for my Mom for the holiday. So I made her a Rosh HaShana challah from scratch. I used LGF’s Vicious Babushka’s recipe for honey saffron challah, which you can find here. Braiding instructions for a round challah can be viewed here.

It was very easy to follow, everything went smoothly in the prep, and it baked up beautifully. It tasted as good as it looked. One note: I made what are called 3 lbs loaves. So basically my yield from the recipe were two very large loaves of round challah. I’ll be making two more at the end of this week ahead of Yom Kippur a week from tonight. Pics below in order of preparation.

Everything coming together in the mixer:

After rising and waiting for braiding.

Braided and waiting to be made into a round. Or, if you’re prepping for a highland games or Celtic festival, just bake it like this for a Judeo-Celtic Cross. Very ecumenical…

Final proofing:

Proofed and egg washed:

Fresh out of the oven and cooling:

Open thread!








Saturday Evening Open Thread

So, my Gators are playing Kentucky this evening. Last time Kentucky beat Florida, I was a student at the University of Florida. That was a very, very, VERY long time ago. Ronald Reagan was president!

However, we suck this year, so, this game could be all ‘Cats. They’re ahead so far.

Anyhoo, we’re eating tacos with homemade hot sauce, accented with Guatemalan sour cream, which is creamier, saltier and more delicious than regular sour cream.

What are y’all up to? Open thread!



Visualize Whirled Peas

I know there’s a series of acute global and national crises brewing. There’s climate change, which may have flung hurricanes and typhoons across the oceans like so many martial arts stars targeting our vulnerable coastlines. And the quickening investigation into the role a foreign power played in installing a racist, sexist, xenophobic demagogue in the Oval Office. And federal agencies repackaged as force-multipliers for rogue police departments and out-of-control border protection units. And smarmy liars trying to gut healthcare and social services to further enrich obscenely wealthy plutocrats. And our escalating showdown with the planet’s other nuclear-armed narcissist with a fondness for nepotism, military parades, sycophancy and preposterous hairdos.

To all that, I say, “Blaarrrgh!” Not because it’s not important. Not because I don’t care. But rather because, like the sole remaining team member in a dodge-ball match, I don’t know how to avoid the blows, so I’m curling up in the fetal position. This post is a pixelated manifestation of that phenomenon.

Instead of worrying about these grave crises, I want to know who is trying to shove green peas down our throats. Is there a Pea Council? A Green Pea Growers Association? Because some cabal is pushing peas, and they’ve infiltrated the highest levels of our media organizations and social media platforms.

The first salvo was The New York Times’ unconscionable suggestion that we put green peas in guacamole a couple of years ago, but that was just the beginning:

“Trust us?” How about “fuck no!” Suddenly the food section had become as unreliable as the political coverage. Thankfully, we still had President Obama to protect us back then:

And after that high-profile beat-down, the pea pushers kept a lower profile, but they haven’t stopped. For years now, I’ve stood by helplessly as peas crop up in the most unlikely recipes. I was just looking up ingredients for green goddess salad dressing, and damned if there wasn’t a video ad adjacent suggesting that green peas should be pureed and used to make a sauce for seared sea scallops. As fucking if.

I’ve got nothing against green peas. They have their place, which is alongside carrots, in soups, in a monoculture side dish and even smushed up with mint and served with fish and chips by the more tradition-minded purveyors.

But this business of adding peas to anything green or pretending that they are on the same culinary plane as butter, olive oil, scallions or garlic has to fucking stop.

Please feel free to discuss weightier matters, such as Trump’s wack U.N. speech. I’ll be over here trying not to visualize whirled peas.

Open thread!