Subdeacon Joe
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Posts posted by Subdeacon Joe
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4 hours ago, Linn Keller, SASS 27332, BOLD 103 said:
Once this is all spun up and fluffy, well aerated and you're tired of beating it with a fork (you can use a whisk or if you are fancy, use a deep bowl and a hand held immersion blender), add two shakes of soy sauce and spin it up again.
A couple of weeks ago I wanted to make scrambled eggs. I had just emptied a small jar of olives, so thought "What the heck?" Put all the ingredients into the jar, put the lid back on, shook it vigorously for about 20 seconds and had a perfectly blended batch. Now that's my favorite method.
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To me catfish tastes like fishy mud. Tried it several times because people keep singing it's praises, but unless it's seasoned so strongly that all you taste is the seasoning, it still tastes like mud.
ALL food preferences are learned, most at an early age. Usually so young that you don't realize that you are being trained to like it.
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4 minutes ago, Lawdog Dago Dom said:
I'll try just about any food once.
Shortcake does not appreciate "unfamiliar" food.
She has a middle school menu; cheeseburgers, fried chicken, grilled cheese, pulled pork, etc. Typically, a 6th grade food selection.
Craziest thing I ate was a balut.
Her usual line, "Kiss me now, cause you're not kissing me after you eat that crap!"
I'll give something 2 or 3 tries. Mood, how something is prepared,what else is served with all can alter my perspective about something. Heck, sometimes I'll take a helping of something I really like, but that day it just tastes "off."
19 minutes ago, Alpo said:My in-laws bought some Maine lobster one time. I have had people tell me that the reason it had the texture of rubber is because they overcooked it. Maybe so. But it tasted like shrimp.
I find it sweeter and richer than shrimp. But not worth the cost. The same as I really like the U8 prawns, but not enough to pay the premium over the 21-25s.
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12 minutes ago, Dawg Hair, SASS #29557 said:
Can't stand it, I guess I'm just not sophisticatelytely enough.
I guess I'm not lowbrow enough to like catfish or grits. Or sophisticated enough to like champagne.
"Sophistication" has nothing to do with it. Some foods some people like instantly. Some they learn to like. Some they never develop a taste for. Some people think they're supposed to like something because of their social class and so eat it because of that.
And sometimes people decide that they don't like something without giving it a fair shot because it's "too sophisticated" or "too common."
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I've got a reminder set on my calendar!
I like caviar. First had it in my teens. The inexpensive stuff you can find in supermarkets. Salty, "oceany," and a little fishy. Then I got to try a better quality in the 1990s, BevMo had a tasting promotion for one of the California caviars, it was really good. Salty, a little nutty, a "hint of the sea" that's hard to really describe. I just can't justify spending that much money on it when my wife doesn't really care for it.
One of the guys at church was a commercial fisherman and regularly brought in salmon caviar that he had put up himself. He'd make up platters of toast points with a little sour cream and his caviar. A real treat. And he would always donate a dozen or so half cup jars of it for the annual pre-Lent blini meal.-
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McNugget Caviar https://share.google/oRQY0ivSa3XTBNBgn
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The myth of a unbiased press sprung up and quickly became entrenched as a universal truth. If it ever existed it was a short lived aberration in history.
Dig through archives of newspapers and broadsides from the 1800s and early 1900s. News stories are filled with political and racial bias.
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Holy Father, the only true physician of our souls and bodies, who cast down and lift up, accept us as we come in all humility to glorify you and thank you for preserving, by your grace, your servant, through his recent operation.
We thank you for blessing the attending physicians and the means employed for his cure, and for restoring him safe and sound to his family, having fended off every danger against his body and soul.
Raise him speedily, we pray you, from the bed of illness on which he lies and return him to his home and peaceful pursuits.
Grant that the suffering of his body may avail for the purifying of his soul and may lead him to return, in thanksgiving, to the works of his hands and to Christ Jesus, the Physician of soul and body.
Amen.
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That's not a torpedo. That's a round for the AR-15 Assault Murder Mass Destruction Ghost Rifle. They come in 30 magazine clips that are fired in half a second.
https://www.fox10tv.com/2026/02/02/torpedo-found-escambia-county-boat-ramp-safely-removed/
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"The anonymous Englishman who managed to lodge a 2-inch-wide World War II anti-tank shell inside his rectum back in 2021 has been unseated.
The phrase “shell shocked” took on new meaning over the weekend when a 24-year-old Frenchman hobbled into Rangueil Hospital in Toulouse, France, complaining of unspecified pain."
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My basic bread dough receipt is the Basque Shepherd's Bread that was published in the early '70s. It calls for butter. Sometimes I use butter, sometimes vegetable oil, sometimes a blend of olive oil and one of those. Sometimes I leave it out (especially if I make it for a Lity or to use as zapivka), which makes a coarser crumb. I can cut it, tip it cut side down on a bamboo cutting board. It will stay good for at least 5 days.
I'll replace some or all of the water with milk and eggs, add more sugar, and use it for cinnamon rolls, poppyseed rolls, and nut rolls.
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AMAZING!
Equally amazing is that they can manufacture needles and suture thread that small.
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I vaguely recognize the name. Have no interest or intention of changing that condition.
From the comments in this thread I get the sense that it's just another "do as I say, not as I do" elitist.
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"Manly" is not worrying about if others think you are "manly." Looks like you solved the issue with your bread. It looks great. So do the cookies.
I'm the youngest of 4 boys. 12 years between me and my eldest brother, 7 between me and my youngest brother. Mom was 35 when I was born, so she was tired. I now joke that I was a bungle of joy because mom took seriously something dad poked in fun.
I l learned to cook, iron, and sew before I was 10. And helped dad with house repairs, and my brothers work on their cars.
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5 hours ago, Alpo said:
Obviously fake. Nobody hugged her, nobody gave her a shot of ouzo, and nobody pulled her into a dance.
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McCaviar, my dear?
in SASS Wire Saloon
Posted
So....you like sea snails!
Probably too much butter. That butter and garlic sauce that's usually with them can be deadly.
As you say, they aren't bad. Not particularly good, either. I won't order them again, but I won't turn them down.
That's something that I can't quite wrap my head around. The people I know who have tried it say it's actually pretty good. And, it's a perfect example of learned food preference. If you were raised with it as a normal food, a fairly popular street food from what I understand, you probably like it. Or at least not dislike it.