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https://www.chron.com/life/wildlife/article/texas-angler-catfish-18628184.php Record blue cat for the lake.

It's such a versatile dessert, and you don't really need to have many things on hand to make one taste good. Plus the benefit of using old French bread and like you were saying earlier if you've got leftover homemade bread I'm sure it'll be even better. You can use up old or frozen fruit, just...

I think "man" is being a little too generous...

I agree that it would make for good stuffing, except the fruit. The wife does, but just doesn't work for me. I don't like bits of it in a savory dish, don't mind it for a glaze / sauce or marinade though. Pretty sure a lot of medieval recipes always had fruit in them. The way I look at...

I'll cut it with some other old french bread or whatever is on hand if we make it. Usually add green onion, mushrooms, celery, parsley too. I never cared for it as a kid, but for some reason it's grown on me. Probably MSG at work. We maybe make it twice a year. Tried the pepperidge Farms...

You should invent one and then maybe gadget freaks will buy it on Amazon. Think about it, who better to build a kitchen gadget empire!

Risotto is definitely more time consuming. Have to toast, constantly stir, laddle your hot liquid, etc. I think I usually follow Kenjis method and it's never steered me wrong. It's worth the effort and I'll typically make wild mushroom risotto when I do duck or pheasant, but it's a special...

I've always just made it with heavy cream, butter, and a combo of Parmesan and Pecorino Romano. I've seen where you can add an egg yolk to help emulsify some, but haven't tried it. Start reducing cream, add cold butter, toss in cheese in portions, constantly stirring. Add pasta, and doesn't...

I do love veal though. Don't remember the last time I've had it.

I've not done lemon in mashed potatoes, but when we do Greek chicken, I'll throw a lemon halves and a bulb of garlic, oregano or rosemary in with the potatoes we're roasting under the bird. All the fat and juices help spread that lemon flavor. Splash of white wine and chicken stock at the end...

What with Alfred gives you trouble?

I was just more curious if it seemed legit and how it was built. I'm sure those dipshits are making a mint off of doing dumb shit like that on YouTube, though. I don't think I watch anything of that nature, but apparently there are millions upon millions of people that do. It's just goofy...

Looked it up, 40k. Wouldn't make a bad little hunting / fishing cabin if you had utilities. Also, who the fuck are those retards? Chery Industrial Expandable Prefab House 19ft x 20ft,Exquisitely Designed Modern Villa Prefab House for Live,Work https://a.co/d/906e904

Just looks like more shit to break and not be able to repair, so you replace after a year or two. We've got one of the little electric kettles with different temps. Heats fast and still going strong after maybe 6 years or so.

Yeah it's definitely for weekend meals, special occasions. We got a sauces book from the library sometime last year that I think had been a textbook from someone going to culinary school. Has lots of penciled annotations throughout. It's pretty daunting but the layout is great and it breaks...

Hah, I bought a copy of the barbecue Bible from half price books back in college. That's a pretty good one. How's the French feast one?

I can agree with that. I know when I've done shortcuts or whatever and people have asked how I made something, I just tell them what I did. I guess with the whole internet food blogger YouTube bullshit, for every good recipe or informative video there are 10 others that are just atrocious...

I followed some recipe I saw I think on YouTube for just making cake where you use the pre-box stuff but then you can also add sour cream that gives you a moisture texture and a little bit of tartness. You still had to use oil. I guess the buttermilk is being used in the same manner. That...

I don't know much about baking but pretty you got to have oil or at least some type of fat in your cake batter. I think the pre-made boxes is basically all of the dry ingredients measured out where you just dump it and then all you add is the wet stuff like fat and eggs. I think there are cake...

I don't fucking know. A recipe is a recipe, whether it's a good one or not. Pretty simple. I'm not quite sure what the situation is but maybe it's because I'm a simple person and I follow the stuff on the Betty crocker box sometimes.

So let me ask you a question what specifically constitutes a recipe. My view on it is you got a list of ingredients, you got a handful of steps you have to follow to use set ingredients, follow the instructions and you have a dish that results from it. I mean that's a goddamn recipe. Doesn't...

Yeah our collection is grown since my wife goes and volunteers at our local library for a couple of hours once a week. All kinds of interesting stuff comes in and typically she'll bring home cookbooks for me for maybe a buck or two a piece. Hell I think I posted it before but I've gotten...

@mkopec you posted that recipe and I wondered about my cookbooks which ones had clam chowder. Pulled out some of them and they really vary quite a bit. Some are also lobster or fish but I would imagine you could easily substitute clams. Same goes if anyone is hunting recipes. I don't even...

Yeah I use better than bouillon, and it is perfectly fine. The wife actually got me over a dozen of these for a buck each on clearance, normally $4 a pop. I think she bought every one of them they had on the clearance rack. They're fantastic for sauces or whatever other dish requiring stock...

I do a lot of aromatics when I boil potatoes for mashing or whatever. Will normally throw maybe a clover to a garlic or do a bouquet garney of whatever herbs I have on hand. It doesn't typically overpower the flavor of the potatoes but it just adds a subtle difference. I could see you...

I don't necessarily know if it's the downfall of civilization. I find it to be more of a knees too sharp deal. At the end of the day if you use something like a cream of whatever soup as an ingredient, and the dish turns out fine and everybody enjoys it, who the hell cares. If it's good food...

I'll be honest I just looked at the ingredient list and didn't really deep dive into the whole thing like you did. I was feeling it's best to stay away from goofy food blogs trying to tell a story where I just want to know what the fuck is in the recipe, and I don't care about your journey and...

There was a time back in the late '80s early 90s where it was all about them trying to eat healthy and they had all these dumbass recipes and shit from cookbooks or meal plans they were following. Thank God it only lasted maybe 5 years or so. They finally came around and started cooking like...

Fucking margarine. My dad and my stepmom had giant tubs of country Crock all the time, and I never used butter because butter is bad. On the other hand mom always cooked with butter as did my grandmother, and that's what I use. I don't think I've ever bought a tub of that stuff. It just...

How much do you typically use? Also it wasn't a back in the 80s and I guess maybe early 90s where there was a big hullabaloo about MSG and stay away from any food that had it? At least that's what I remember when it was demonized.

Do you use it for most Asian dishes that you make? Do you also use it for whatever other types of food you might be making? How much do you typically use at a time? I honestly don't really know much about when it's appropriate. Typically if I want more umami or drive that taste or whatever...

Haha, never looked at the ingredients before. That stuff truly is in everything. Do you keep a bottle around? I've seen a lot of recipes that always call for it, and I don't think it's supposed to be as bad for you as it was once touted.

I think it's just to cover your celery aromatic. I haven't made it in a long time, but sometimes I'll add crawfish or oysters and use the Trinity with a bit of the pope. Not traditional but it's makes for a nice seafood chowder. Guess you could use mussels too, sans shell. Hell, even use a...

I don't think there's anything wrong with using it as an ingredient along with other stuff. Hell, look at traditional green beans casserole. It's not fancy, but it tastes good. Sure you can make it fancy and not use cream of whatever, but doesn't mean it's not enjoyable. Think a lot of...

Looks pretty normal to me. Doesn't have a rue, but I guess the cream of celery and potatoes will thicken it fine. Looks like it's supposed to be just quick and easy, but it's not like clam chowder is hard to make anyway.

Was going to say, I think I'd rather just re-listen to red right hand, or all of the murder ballads album, but you kind of beat me to the punch.

That's what it was called. I couldn't remember what it was because I watched it when I was laid up after my accident and doped out of my mind with nothing to do but a watch TV or movies on an iPad. It was a pretty decent show though, I want to say it took place in Iceland or something. Second...

Maybe, I don't really know, just always used it for some reason probably because I just had it on hand, and it always turned out good. They're definitely is a benefit of using a really good evoo for things like dressings where when it's the focus you can definitely tell the difference between...

You can do lower temp frying with it. I shallow fry with it at times, but I never push it above 350-360. Use it for things like schnitzel, pork chops, etc.