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Food Thread:

The sillier and more over-the-top the food looks the better the odds are that it's pretty crappy tasting, and the restaurant or recipe is just in it for the shock or humor value.

Everybody has seen those ridiculous burgers with a hamburger, a slice of pork belly, a blob of Mac & Cheese, and an onion ring as a topper. What a mess! They are six inches tall, impossible to eat, and a mess of rich flavors.

But Bloody Marys are different, and I don't know why! To begin with, there is something lighthearted about them...it's breakfast drinking, so clearly nobody is going to get much done the rest of the day. And they are not subtle. Spicy tomato juice and some vodka does not challenge the taste buds! But that isn't unique.

So what is it? Is it just the serendipitous development of a silly drink? Maybe, but I have had several of these outlandish concoctions, and they can be quite delicious.

Charleston South Carolina is no stranger to drinking, but it has more than its share of serious bars and bartenders. But the Bloody Mary I had one morning was a hoot, and quite good! Boiled shrimp, fried okra, some pickled pepper that was very spicy, and a lot of vodka. It was great!

New Orleans is not to be outdone though...Atchafalaya's Bloody Mary Bar is loads of fun, with bacon as the centerpiece.

Hell, my neighbors, who hail from Texas via Tennessee and Louisiana make a mean Bloody Mary! And so do I when I am inclined.

On second thought...maybe it's just the booze!

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Oops. I'm away, and completely forgot to write some brilliant and cutting commentary. I promise...this section will be back next week!
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Sushi Is the Best Airport Meal

Dear Samantha,

You are a retard.

Sincerely,
CharlieBrown'sDildo

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Creamed Chipped Beef! Otherwise known as SOS. Our veterans will explain.

From the USS Midway Museum in San Diego...commenter "Stephen Price Blair"

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Commenter Blake made this dish, which in the absence of a name I decided to call it, Pork Mess. And that is not an insult. When I was younger I used to make a dish that I called, "Pork Slop," because...well...it looked the part! But it was delicious.

Departures: I sweated the onions, used butter in the baking dish, used a pork rub and pepper jack cheese instead of a basic white cheese in the topping mix.

It turned out okay but for one minor problem: Even though I drained and generally tried to remove moisture from the grated potatoes, there was still way to much liquid in the bottom of the pan after baking. Still tasted great, but, as I expected, the potatoes were a bit too wet. Any idea? I was thinking putting the grated potatoes through an air fryer before putting in the baking dish.

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Beef Carpaccio

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Hey...I like bologna. I prefer other sandwich filling, but in a pinch it's fine.

[Hat Tip: Weasel]

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Just send me oysters. Lots of oysters, and I will provide special dispensation for those without taste who insist upon maple syrup with their French Toast. And pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, spare bottles of Van Winkle Special Reserve 12 Year Old Bourbon, an herb garden that actually produces herbs (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that the rest of you are off the hook with maple syrup and French Toast: I'm still watching you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.