Food but not recipes
Re: Food but not recipes
We have a store here that only sells smoked pork products. They make all of them. Their bacon is a veritable institution. But we never use that much bacon. And we toast the bread because otherwise it gets soggy from the tomatoes we get from the farm. And the Mayo. Always Mayo!
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Re: Food but not recipes
Four pieces of thin sliced Oscar Mayer bacon, two slices of beef steak mater, shredded lettuce, mayo, on toasted cracked wheat pan bread (those larger loaves).
Times three.
Two for me please. Mrs only wants one, and not toasted.
Makes quick work of one package of bacon. And I count the pieces. Any pre-sammich makin nibblin comes out of your ration. If you want your sandwich made with just one or two pieces, that's your business. But stay outta my bacon P&T.
Times three.
Two for me please. Mrs only wants one, and not toasted.
Makes quick work of one package of bacon. And I count the pieces. Any pre-sammich makin nibblin comes out of your ration. If you want your sandwich made with just one or two pieces, that's your business. But stay outta my bacon P&T.
- Volkonski
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Re: Food but not recipes
Local Cape Cod restaurants we are at yesterday wanted $32+ for fried whole belly clams, fries and coleslaw. Steamers were not available.
So at the first restaurant I had the clam strips which were better than I expected. Light golden brown and not the consistancy of rubber bands.
At the other restaurant I had the broiled seafood platter which was haddock, sea scallops (both in good supply), shrimp (not local) and just a bite of lobster claw meat.
After reading recent local news I have learned that the soft shell clams used for whole belly fried clams and steamers are in short supply because clamers aren't finding very many. Could be a die off like happened to Peconic Bay scallops the last 3 years.
South New England lobsters are scarce due to warming waters.
Further north lobster boats are having trouble finding crew. Part of the current labor shortages.
Why go out and do hard physical labor in the wet and often cold when easier warmer jobs are available?
So at the first restaurant I had the clam strips which were better than I expected. Light golden brown and not the consistancy of rubber bands.
At the other restaurant I had the broiled seafood platter which was haddock, sea scallops (both in good supply), shrimp (not local) and just a bite of lobster claw meat.
After reading recent local news I have learned that the soft shell clams used for whole belly fried clams and steamers are in short supply because clamers aren't finding very many. Could be a die off like happened to Peconic Bay scallops the last 3 years.
South New England lobsters are scarce due to warming waters.
Further north lobster boats are having trouble finding crew. Part of the current labor shortages.
Why go out and do hard physical labor in the wet and often cold when easier warmer jobs are available?
“If everyone fought for their own convictions there would be no war.” ― Leo Tolstoy, War and Peace
Re: Food but not recipes
That's a B&B..Maybenaut wrote: ↑Fri Jul 23, 2021 8:12 pmCrispy bacon (4-5 slices). Squishy bread (NOT toasted). That is all. No L. No T. No mayo.Liz wrote: ↑Fri Jul 23, 2021 12:08 pm It's BLT season.
How many slices of bacon do you use. On toast or plain bread?
I make it toasted with 4 slices of bacon, lettuce, tomato and mayo. Husband and son want more bacon. Request denied.
I make bacon in oven on cookie pan lined with parchment paper.... 12 slices of bacon fill the sheet.
Crispy bacon is fine with eggs but give me limpy/floppy on my BLT's.
- Foggy
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Re: Food but not recipes
Have I posted my recipe for Fricasee of Pissosito?
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Re: Food but not recipes
Oh my, I can't believe this restaurant is only blocks away from our new location (since last November!) and no one has tried it. Nice crab cakes for lunch, and I got a half dozen of the yeast rolls for the lads. https://www.jimmymacsroadhouse.com/menu/renton/lunch/
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Re: Food but not recipes
“If everyone fought for their own convictions there would be no war.” ― Leo Tolstoy, War and Peace
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Re: Food but not recipes
BUT... But.... but... yeast rolls
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Re: Food but not recipes
“If everyone fought for their own convictions there would be no war.” ― Leo Tolstoy, War and Peace
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Re: Food but not recipes
Veal & poultry producers had no problems complying with similar regulations in a timely manner.
For some reason pork producers have been dragging their curly little tails, and only about 4% of California hog farmers are in compliance, filthy swine.
Now I want pork chops.
For some reason pork producers have been dragging their curly little tails, and only about 4% of California hog farmers are in compliance, filthy swine.
Now I want pork chops.
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Re: Food but not recipes
5-6 slices crispy but not black bacon. Soggy need not apply.
Fresh sourdough, toasted or not, depending on the day, slathered in mayo
Thick sliced ‘maters
PepperSalt
Iceberg lettuce*
And of course now I want a BLT, even though I just had brunch.
I’d better get busy before pork disappears. Maybe I’ll bake a bunch and freeze it
* only on BLTs and wedge salads with homemade bleu cheese dressing.
Fresh sourdough, toasted or not, depending on the day, slathered in mayo
Thick sliced ‘maters
PepperSalt
Iceberg lettuce*
And of course now I want a BLT, even though I just had brunch.
I’d better get busy before pork disappears. Maybe I’ll bake a bunch and freeze it
* only on BLTs and wedge salads with homemade bleu cheese dressing.
- Phoenix520
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Re: Food but not recipes
Comfort foods:
When I was little my mom’s best friend, Marie, would have small dinner parties with mostly colleagues (both husbands worked in state government). Money was always tight but Marie’s little hors d’oevres platters had cool things like deviled eggs, green olives, tiny pickles, and my favorite, Braunsweiger with yellow mustard on buttered soda crackers.
I can’t tell you why I love it. I don’t like liver or pâté but the combo of liver wurst and mustard is mmmmm. So during the pandemic I’ve been making sandwiches once in a while. Lightly toasted sourdough, butter, mustard, lettuce, Braunsweiger.
When I was little my mom’s best friend, Marie, would have small dinner parties with mostly colleagues (both husbands worked in state government). Money was always tight but Marie’s little hors d’oevres platters had cool things like deviled eggs, green olives, tiny pickles, and my favorite, Braunsweiger with yellow mustard on buttered soda crackers.
I can’t tell you why I love it. I don’t like liver or pâté but the combo of liver wurst and mustard is mmmmm. So during the pandemic I’ve been making sandwiches once in a while. Lightly toasted sourdough, butter, mustard, lettuce, Braunsweiger.
- Estiveo
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Re: Food but not recipes
I like my braunschweiger sammiches on rye, mustard on one side, creamy horseradish on the other, with swiss cheese and paper thin slices of red onion OR Vlasic kosher dill slices. (Vlasic is the only supermarket pickle worth buying.)
- Foggy
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Re: Food but not recipes
Plain bagel, cream cheese, bacon.
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Re: Food but not recipes
No proportions or slice counts so not enough specificity to call 'RECIPE'. Lack of adventure can be cured by switching to everything bagel so no foul. Besides the Fogmeister owns the ball so he is the arbiter of violations . . . So yeah. Could use a slice of smoked salmon though.
- Foggy
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Re: Food but not recipes
I don't know that I've ever even seen real cheese curds. I'd try 'em, though.
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- MN-Skeptic
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Re: Food but not recipes
Ellsworth Creamery in Ellsworth, Wisconsin. My husband and I enjoyed the hour drive from the Twin Cities. Beautiful rolling countryside around Ellworth. We would bring along a cooler and buy fresh cheese curds - still warm! - to stock up in our freezer.
Edited to add - Fresh, warm cheese curds are squeaky!
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Re: Food but not recipes
Yes! A product of the Midwest (Wisconsin) that seems to be a regional secret which is a damned shame!
- Estiveo
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