Sponsored Content

Intermarkets' Privacy Policy

Donate to Ace of Spades HQ!

Recent Entries
Absent Friends
westminsterdogshow 2023
Ann Wilson(Empire1) 2022
Dave In Texas 2022
Jesse in D.C. 2022
OregonMuse 2022
redc1c4 2021
Tami 2021
Chavez the Hugo 2020
Ibguy 2020
Rickl 2019
Joffen 2014
Cutting The Cord And Email Security
Moron Meet-Ups
NoVaMoMe 2023: 06/10/2023
Registration closes May 31st.

Texas MoMe 2021: 10/2o/2023-10/21/2023 Corsicana,TX
Contact Ben Had for info

« Gun Thread: How To Buy Guns On-Line (You Can't) [CBD] | Main | Overnight Open Thread (4-17-2016) »
April 17, 2016

Food Thread: Hot, Hotter, Hottest [CBD]

As recommended by our very own CDR M....

ghost chips.png

There is a local Chinese restaurant that has a dish called "Lamb With Cumin," that is roaring, gaspingly, ridiculously hot. It is also fantastic, so I order it knowing that my mouth will be on fire for a good 20 minutes. But for whatever reason the heat compliments the other flavors, and it is a real pleasure.

But some people go far beyond what makes sense from a culinary perspective, and turn it into a test of wills, or some odd measure of their worth as human beings. I have no desire to eat something so hot that it makes me vomit or need medical attention. What's the point?

So....where does The Horde fall? Are you a bunch of masochistic maniacs whose most fervent desire is to destroy the sensory apparatus of your mouths with genetically modified organisms designed specifically to cause pain...or do you like spicy food because it heightens and magnifies the flavors and increases the pleasure of eating.

Or both?


I have a bunch of different salts in my kitchen, but 99% of the time I use plain old Kosher salt for addition to the food, and mass-market sea salt for last-minute texture. I have volcanic salt and Hawaiian pink salt and a dozen other types, but I rarely use them. Every once in awhile I will sprinkle one of the odd salts on a grilled steak, making sure to salt it slightly less before cooking. What? You don't salt your steaks at least an hour before you cook them? Savages!

maldon sea salt crystals.jpg

One of my favorite simple dishes is grilled pork rib chops with Dijon mustard (yeah...I have jabbered about this before). I buy them from a local supermarket that cuts the chops from high up near the shoulder so there are some interesting and flavorful muscles included with the pleasant but boring loin. They also have figured out that not trimming the fat makes for a bigger margin and a happier customer, because fat is flavor. There is no way around that (and grilled fat is the best flavor).

Anyway, I salt the hell out of them with copious quantities of Kosher salt at least four hours before I cook them. Then I rinse them, dry them, coat them with Dijon mustard and grill them on high heat until they are nicely browned and crispy. Then -- and I think this is an important part of the process -- I tip them onto the bone and finish them over cooler indirect heat. Obviously this will work only if the chops are thick. I shoot for at least 2", and if I can get the butcher to cut them thicker I will jump at the opportunity.

The combination of the crispy fat, the rich dark meat from the shoulder and the wonderful saltiness is the stuff dreams are made from.


I have been drinking far too much of a very simple drink, which is nothing more than a Gin Sour.

  • 2 parts strongly flavored gin
  • 1 part fresh lemon juice
  • 1 part simple syrup (1:1 by weight)

Shake well with ice and serve in a tall glass with the ice and a lemon peel garnish.

There is a problem though, I suck them down very quickly, and as my liver has reached middle age I can no longer drink like I used to. The horror of aging is rarely so starkly evident!


In Defense of Vodka Takes vodka too seriously as a stand-alone beverage. But many people, including your sex toy writer, have unfairly maligned it. As a blank canvas that provides nothing more than the bite and mouth feel of alcohol, it is a perfect foil for interesting flavors.

I have no particular interest in it, but there is something to be said for a brisk, ice-cold vodka martini, garnished with a twist of lemon and a splash of bitters.


Spicy Garlicky Cashew Chicken is actually pretty damned good. Please do not hold it against me that it is from the NYT.

This is a Tyler Florence recipe that I modified slightly, but his current one (on the Food Network website) is smaller (8" spring-form), so obviously not as good.

Lemon Cheese Cake


  • 2 ½ cups finely ground (use a food processor) graham crackers (about 40 squares)
  • ½ teaspoon ground cinnamon (Add to graham crackers while processing)
  • ½ cup unsalted butter, melted (or more if you like the taste of butter)


  • 3 (8-ounce) blocks cream cheese, room temperature
  • 1½ cup sugar
  • 4-5 eggs
  • 1½ teaspoon vanilla extract
  • Zest of 2 lemons, finely grated
  • 1½ pints sour cream

To prepare crumb crust:
In a mixing bowl or the food processor, combine the crust ingredients together until evenly moistened. Lightly coat the bottom and sides of a 11-inch spring-form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling:
In a large bowl, beat the cream cheese on medium speed for 1 to 2 minutes until smooth. Gradually add the sugar and beat until creamy, 2 to 3 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. Scrape down the sides again. The batter should be well mixed, without any lumps. The traditional technique is to beat as little as possible so that the batter doesn’t have too much air in it and then crack while baking. [That has never happened to me, and I think that the texture is better if the batter is well beaten. Just don’t use the fastest speed on your mixer.] Pour filling into the crust-lined pan.

Place spring-form pan on a baking sheet and bake in a preheated 325 degree oven for 65 minutes. The cheesecake should still jiggle a little, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, just trust your clock. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Un-mold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.

Do not garnish with fruit, because the bible says that cream cheese with fruit is an abomination.

digg this
posted by Open Blogger at 04:00 PM

| Access Comments

Recent Comments
Aetius451AD Work Laptop: "HAH! ..."

Martini Farmer: "Yonder Horde. ..."

Huck Follywood: "I wonder how many people watch F** in the aggregat ..."

Aetius451AD Work Laptop: "Has anyone suggested the Tucker views are all bots ..."

Paul: "55 million bots ..."

Lachlan Murdock: "Tucker? Carlson? Who dat? ..."

Aetius451AD Work Laptop: "Yesterday, on news radio, talking about the wildfi ..."

Marooned: "Howdy? ..."

Grumpy and Recalcitrant: "And we're up for the morning report, g'morning aga ..."

rhennigantx: " J J ..."

fd: ""LOL Posted by: sock_rat_eez - we are being gasli ..."

rhennigantx: "Its Hump Day ..."

Recent Entries

Polls! Polls! Polls!
Frequently Asked Questions
The (Almost) Complete Paul Anka Integrity Kick
Top Top Tens
Greatest Hitjobs

The Ace of Spades HQ Sex-for-Money Skankathon
A D&D Guide to the Democratic Candidates
Margaret Cho: Just Not Funny
More Margaret Cho Abuse
Margaret Cho: Still Not Funny
Iraqi Prisoner Claims He Was Raped... By Woman
Wonkette Announces "Morning Zoo" Format
John Kerry's "Plan" Causes Surrender of Moqtada al-Sadr's Militia
World Muslim Leaders Apologize for Nick Berg's Beheading
Michael Moore Goes on Lunchtime Manhattan Death-Spree
Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
Powered by
Movable Type 2.64