Sponsored Content

Intermarkets' Privacy Policy

Donate to Ace of Spades HQ!

Recent Entries
Absent Friends
moon_over_vermont 2023
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
AoSHQ Writers Group
A site for members of the Horde to post their stories seeking beta readers, editing help, brainstorming, and story ideas. Also to share links to potential publishing outlets, writing help sites, and videos posting tips to get published. Contact OrangeEnt for info:
maildrop62 at proton dot me
Cutting The Cord And Email Security
Moron Meet-Ups

ę No Cash Bail...What Could Possibly Go Wrong? | Main | Gun Thread: And So It Begins [Weasel] Ľ
January 12, 2020

Food Thread: The Joys Of Eggs And Pork And Chili, All Without Listeria!


Frittata for the win! It's just a thick (sort of) omelet filled with whatever you have in the refrigerator or cupboard, but as a quick snack or an impromptu bag lunch it's hard to beat. I participated in the planning and execution stages of one last weekend (yes, there was alcohol involved), and it is amazing what works in them. Smoked salmon? Yeah, I wouldn't have considered it, but all reports indicate a tremendous success.

My next attempt will be more traditional, with caramelized onions, bacon, tomatoes, a bit of spinach, and for a twist some artichoke hearts, about which I am ambivalent. But it is in the name of science, so someone has to try!

I used to make them at high temperatures, and found them predictably tough. Gentle heat seems to be the key...my guess is that 350° should work just fine. As for timing? Eh...touch the top...if your finger sinks in, then cook it some more. If I were forced to provide a time, I would say 10-15 minutes.

I have a big old restaurant sauce pan with high sides. It will hold a nice thick frittata of 10-12 eggs with room to spare. The only trick is keeping it from sticking, and I figure that copious quantities of butter will help. Or maybe olive oil, though that will add a strong flavor that might not work for my purposes.

What Is odd about the word "Frittata" is that its root is Italian for "fried." I guess the originals were fried in oil, which is tempting, because it satisfies Dildo's First Rule Of Cooking: when in doubt, use more fat.

But I'll stick to baking them with a lot of butter, which goes so well with eggs. It seems a shame to break up that friendship.

And...as I write this it occurs to me that a crust-less quiche might be a distinct possibility. Any thoughts?


If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.
-- James Beard

He was a proud and vociferous champion of American cooking, and his influence is felt to this day, so who are we to argue this point?

My guess is that he saw pork as the most versatile meat, not the most flavorful. It's hard to beat a prime steak cut from good American corn-fed beef, but there is a limit to what can be done with beef, and it seems as though pork is infinitely malleable.

Anyone feel like dubbing in "pork" for shrimp?


Here is Chef John, of irritating voice fame, making what sounds like a really interesting and good scallops recipe. It was recommended by a lurker from South Dakota who tells me he has made this dish and "itís a killer recipe."

Seared Scallops with Jalapeno Vinaigrette and Orange Supremes

And there's more. Apparently there is some serious eating being done in North Dakota. I had an uncle from North Dakota, and he didn't strike me as a serious eater, so times may have changed.

FYI, if you’re interested in great bison, try these folks (local here in Rapid City, but I have no stock in their company; just enjoy their products). Their bison filets are wonderful and have zero fat/silversides.

(Sold out now, but they’ll get more. Cook to about 120°F max internal temperature. (My wife prefers more like 140°F.) I sautée shallots with Knorr® bernaise to add, and it’s heaven, esp with a nice inky-black cab. Get on their mailing list to see specials. Unfortunately, I don’t like bison burgers-in general; they’re rather dry due to the lean nature of the meat. YMMV.)

Wow....120 degrees? That's bloody rare. I'm impressed. Might as well just make bison tartare!

I have a couple of bison burgers in my freezer. I have made them, and while I like the idea of bison, they just don't cut it in burgers, for exactly the reason our lurker mentions. So I am intrigued that he likes this company's product. MAybe they figured out how to fatten a bison...


I have been playing around with spiced nuts (go ahead...I'll wait) and found this recipe for plain old roasted almonds. Aside from the breathless tone, it does sound like it would work well.
Perfectly Salted DIY Roasted Almonds
One thing I discovered in my seminal work with nuts is that while they require medium temperatures to thicken and caramelize whatever salt and sugar coating one is using, a lower temperature (about 250°) for about an hour will dry them out completely and make them spectacularly crunchy.

This is the stuff that keeps me up at night.



Shut up. Just shut up!

It is designed primarily for zucchini, and they taste great sauteed in lots of fat. We tried the commercial ones out of the freezer, and they were just...okay. Sort of soggy and mushy, but it was clear that there was promise in the idea. So off to the store to buy another utensil with extremely sharp blades. Some of you may recall that I have a rare capacity for slicing my fingers with sharp objects, but this thing is designed with people like me in mind.

The tool works reasonably well, and yielded long, consistent strands of zucchini. I cut them into manageable lengths, dried them with a paper towel, and cooked them in butter until lightly browned. Salt and pepper, and that's it. Good stuff, especially if you brown the butter beforehand.


Well! It looks like Instapundit is horning in on the Food Thread recipe action.

A recipe for Texas Red Chili from Karl Bock

This is a classic chili recipe that can be tailored to whatever meat or liquid you feel like using. I know it sounds stupid, but starting with a tried and true recipe, even for something seemingly so simple as chili will do wonders for your cooking. Make the template, then modify it to suit your taste. otherwise the learning curve will be shallow and frustrating.

[Hat Tip: Hrothgar]


One of the many advantages of cooking at home is the almost complete control you have over the safety of the ingredients and the cooking and cleaning techniques. Each time you introduce a commercially prepared fresh food or ingredient to the process there is a risk of contamination and the resulting illness.

Outbreak of Listeria infections linked to hard-boiled eggs

Commercially produced hard-boiled eggs! It never occurred to me to buy them in the supermarket, mostly because making them is so stupidly easy, and because I shy away from prepared food. But it makes perfect sense for commercial food preparations to take advantage of the economies of scale an buy stuff like this rather than make them in house. But...each handling of the ingredients for whatever is being made increases the possibility of contamination, and because these are often large-scale processes, the chance that lots of people get sick is significant.

Nobody cares if you get yourself sick because you splashed raw chicken juice onto your salad and made your family puke for two days. When Sysco or Archer Daniels Midland does it that is several orders of magnitude more dangerous.

The moral of the story is simple: don't buy commercially prepared food if you can help it. I imagine there are products that are cheaper to buy than to make, although I can't think of any off hand. But most stuff you can make in your kitchen is better and cheaper than the commercial versions.

Yes, there are arguments to be made for convenience and lack of time and the difficulties of cooking for one or two people, but they are manageable.


Food and cooking tips, Large-breasted Muscovy ducks, well-marbled NY strips, bartenders who use vermouth in Martinis, crisp bacon (although I am moving toward less crisp), thick and fluffy pita, and good tomatoes that aren't square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy...it's in the Bible!

&topic=world_news">digg this
posted by CBD at 04:00 PM

| Access Comments

Recent Comments
Village Idiot's Apprentice: ""Angry arrogant black woman. Noticing a trend?" ..."

Sponge - F*ck Joe Biden: "[i] I just can not imagine a universe where Old Ba ..."

Way, Way Downriver [/i][/b]: "Back when would-be engineers became "managing engi ..."

Khiri: "A final solution, or THE final solution? ..."

Sponge - F*ck Joe Biden: "[i] Angry arrogant black woman. Noticing a trend? ..."

jewells45 fuck cancer: "[i]Consumer Cellular is down here in Greenville, S ..."

It had to be said: ""What's a 'palestinian?'" $20. Same as in town. ..."

Village Idiot's Apprentice: "I just can not imagine a universe where Old Bay se ..."

Cat Ass Trophy : "Joe Biden received a $1 million diamond from A Chi ..."

"Perfessor" Squirrel: "What comes next....Reavers? Posted by: Village Id ..."

The American Insect Ranchers Association : "Cricket. It's what's for dinner. ..."

Village Idiot's Apprentice: ""We've come to determine You'll eat the vermin ..."

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