What was the last thing you put in your mouth?

[psiberzerker]

Oh god. I'm making posole, and it smells so good, but it takes so long, and it's making me so hungry!

...

So worth it.

[Jed_]

I can’t get enough sweet corn this time of year.  I’ve been buying it at a farmer’s market from some Amish.  Amish girls often aren’t very cute, but the one that sold me the corn yesterday sure was.  I’d knock that bonnet off her head any day.

A peach nearly the size of the cantaloupe I also bought from an elderly Amish woman at the Wednesday farmer’s market.  I basically had to lean over a plate while peach juices spurted all over including up my nose.  By the time this ‘James’ finally ate his ‘Giant Peach’ I went through at least a dozen paper towels.

I also got my weekly sweet corn.  I looked for my cute Amish girl, but she wasn’t there yesterday.  
Maybe next week.

My small breasted cute Amish girl was back at the farmer’s market in her little white bonnet.  Despite the high neck on her dress, I was able to see down it some when she bent over.

I got a cantaloupe, white peaches, red bell peppers, tomatoes and of course sweet corn.  As she was helping me bag the corn she explained that you place them in the bag tassels first instead of stalk first so they don’t cut through the bag.  I replied that I knew that already, just briefly forgot.  Then I added, ‘But did you know when an older man sucks on your nipples, it makes you horny for his cock?’

OK, maybe the last part was just in my head.

[Jed_]

I didn’t go to the farmers market this week and look for the Amish girl, but while camping over Labor Day weekend on Chincoteague Island there were a whole bunch of young women in bonnets pushing little girls around the campground in strollers.  There must have been 8-10 of these women and twice that of little girls.  Yep, the only male I saw was one 30-something guy.  Many of the children did not look ethnically like the women or the one guy I saw, so some at least were obviously adopted.  And, there were no male children.  None.  Anyone want to speculate on why it was only girl children?

I began referring to the women as ‘The Sister Wives’.

On a more relevant note to the thread and better late than never, I ate a ton of Chincoteague oysters raw, stewed and roasted.  They are the best in the world.  My Peruvian got a little annoyed at how amorous I got, so I blamed the oysters.

[ObiDongKenobi]

A succulent plum - no not one of those!




A delicious victoria plum

[psiberzerker]

Ice-Cold Shiner Bock

Yeah, I have a major Anabaptist (Not just Amish, but also Mennonite, and other Puritan Separatists) fetish.  Even more than Catholics.

[psiberzerker]

I made Posole!

[Jed_]

I made crab dip yesterday for our football lunch.  While available in nearly every non-fast food restaurant in this area, it’s something I’ve never actually made before.  My Peruvian has been ordering that out several times recently, so it had to get done in my kitchen.

It’s essentially blue crab and cream cheese, add Old Bay and mix.  Top with a small amount of shredded cheese of whatever variety and bake.  I used the much cheaper claw meat, which I like just fine for soups too.  I was pleasantly surprised to detect no shells.

My Peruvian and I learned just how little actual crab they use in crab dip.  Mine was the crabbiest crab dip we’d ever had.  Served with toasted naan bread, it vanished.

[psiberzerker]

Making Romesco.

Also, tasting it.

[psiberzerker]

Pecan smoked Pork Ribs y los salsa Romesco.

I made a pretty big batch.

[_priapism]

[ObiDongKenobi]

 Cambazola, one of my favourite blue cheeses.

Grilled Plaice

Which is why I described myself as replete

[MintJulie]

Shrimp and cocktail sauce.
After Lions game is over Chicken noodle soup.  was going to do chilli on cold wet michigan day but

[JBRG]

Cafe mocha - home made of course

[_priapism]

I made a whole roasted chicken, eggplant Parmesan, and herbed couscous. All very good. First big foray into the kitchen in a week. Took about three hours to put together, but everyone said it was so good. I’m really tired now, so I think I will go to bed.

[_priapism]

I was watching Bobby Flay the other night, and the competition dish was “meatballs.“ I laughed, because I’ve always thought of meatballs like dog food. But after watching the episode, I realize that a good meatball is a work of art. I vowed I would attempt to make some delicious moist meatballs myself, and that’s what I did last night. The secret is to not overcook the outside, but to do a slow bake, and then put the almost done meatball in the sauce, where it can soak up all that savory goodness from the marinara. They turned out perfect, everybody was clamoring for more, and I felt like a bit of a kitchen hero. I will definitely make this dish again.

[MissBarbara]

I was watching Bobby Flay the other night, and the competition dish was “meatballs.“ I laughed, because I’ve always thought of meatballs like dog food. But after watching the episode, I realize that a good meatball is a work of art. I vowed I would attempt to make some delicious moist meatballs myself, and that’s what I did last night. The secret is to not overcook the outside, but to do a slow bake, and then put the almost done meatball in the sauce, where it can soak up all that savory goodness from the marinara. They turned out perfect, everybody was clamoring for more, and I felt like a bit of a kitchen hero. I will definitely make this dish again.

You're right: There are few things worse than bad meatballs. And there's nothing worse than dry, overcooked meatballs.

I've found that if you sear them in a large pan, they cook like a steak: Cooked on the outside, while still moist and tender on the inside.

Of course, a lot depends on what type of meat(s) you're using. I buy a "meatball mix" my local supermarket sells that's 1/3 each ground beef, ground veal, and ground pork.

[_priapism]

I was watching Bobby Flay the other night, and the competition dish was “meatballs.“ I laughed, because I’ve always thought of meatballs like dog food. But after watching the episode, I realize that a good meatball is a work of art. I vowed I would attempt to make some delicious moist meatballs myself, and that’s what I did last night. The secret is to not overcook the outside, but to do a slow bake, and then put the almost done meatball in the sauce, where it can soak up all that savory goodness from the marinara. They turned out perfect, everybody was clamoring for more, and I felt like a bit of a kitchen hero. I will definitely make this dish again.

You're right: There are few things worse than bad meatballs. And there's nothing worse than dry, overcooked meatballs.

I've found that if you sear them in a large pan, they cook like a steak: Cooked on the outside, while still moist and tender on the inside.

Of course, a lot depends on what type of meat(s) you're using. I buy a "meatball mix" my local supermarket sells that's 1/3 each ground beef, ground veal, and ground pork.

The show suggested that searing “seals” the surface and reduces sauce retention. Flay actually fried his meatballs, and the judges hated that.  I did 2/3 80/20 ground beef, and 1/3 Italian sausage.  Anyway, I was happy with mine, and would never tell a NYC girl how to cook a meatball.

[Jed_]

Last meal I had in Maine was butternut squash soup, lobster ‘pot pie’, blueberry strudel washed down with a Willamette Valley Oregon Pinot Noir followed by a cognac.

I took a pic of the ‘pot pie’:

[Jed_]

The wine had the initials O.P.P.

I forget what that stood for, just recall back in the 80s that meant Other People’s Pussy, a term I suppose meant fucking some other guy’s girl.

Are you down with OPP!!??

[_priapism]

I wanted to make a shrimp scampi, but no cooperation from the hordes.  Everyone was going in different directions.  And I have an old high school friend of my son’s who has basically been living with us for 3 weeks.  I finally just browned and steamed some pot stickers.

On another note.  A very old restaurant in Dallas, The Grape on Lower Greenville, closed yesterday.  I have been going there for 33 years.  I represented the former owners for years also.  They were famous for their cheese boards, mushroom soup, and the crème brûlée was legendary.  The used to have a chocolate soufflé, that the new owners took off the menu in 2005.  Going to miss it.

https://www.dmagazine.com/home-garden/2014/12/make-the-grapes-famous-mushroom-soup-this-weekend/