ness

Welp, there's one!

Yeah, I'm not huge on desserts either. Some real strawberry shortcake a couple times a summer, some pie every now and again but I rarely make it myself. Rice pudding, bread pudding are good. Walnut brownies with ice cream.

How much for the one with hooks?

Post it up!

Not much better here:

Can't fookin sleep. Now I'm thinking about pasta. I'm burned out on all the green leafy stuff I'm getting from the CSA. Like my dad used to say, 'It goes through you like sh** through a goose.' It's been good though. I'm gonna do something wid pasta later today. Maybe penne with vodka sauce. I'd like to shake the hand of whoever it was to think that one up. Probably a drunk chef spilled a little in the sauce.

Rps: I love the idea of one pan, but that seems like a pretty tricky combination of things to get right in one pan. I like sound of it though. My thoughts would be cook the pasta separately. Sauté onion, garlic, come in with red pepper, broth, wine, maters. When you get where you want it come in with the cheese (personally, I'd pass--maybe a shot of cream), then basil last. Add in pasta and fine tune with the pasta water. Probablt hit it with some extra virgin olive oil at the end. But then, I've pretty much blown your ideas all to heck.

Here, let's put this in a financial perspective using the Dow Industrials from 1/1930 to 1/1965: From 1930 to 1940, Dow was down 49%. Would you be making whoopy? Then the war comes and by 1945 the Dow was up 8-1/2% from 1940. Better, but everybody was too busy to be making whoopy. War is over, the Dow starts climbing and keeps it up for the next 20 years, over 450%, and folks were making whoopy all along the way. Boom.

I gave my driver the night off, so I'll have to go easy.

Yeah, it's open for discussion. You make the 'boom' sound like the GIs came pouring down the gangplanks with their junk out, indiscriminately impregnating anything with a pony tail. I think the boom was brought on by the end of the war and the Drepression. People had been held back for nearly two decades. Now they were back to work, the economy was clipping along, and the pent up demand was unleashed driving things along faster. People felt good about bringing babies into the world again.

Everybody likes to do different stuff. I think the competition you mentioned is interesting -- for one thing, I'd never heard of it. You'll surely learn a lot and put yourself to the test doing the competition.I don't think the comments are meant to knock what you're doing, more to knock food competition in general. Personally competing is a lot different than watching others compete. I agree with the sentiment that the TV food competition shows are a joke. I never watch any of them. I do watch quite a few cooking shows though. My brother does competitive BBQ a few times a year. By competitive I mean he enters the contest, does ribs, brisket, chicken, sausage, pork, a couple sides and a dessert. His wife is a great, creative cook and usually does the sides and desserts. He parks his RV out there on Friday and makes a weekend of it. Judging isn't until Saturday, so he invites friends and family out Friday night and feeds everybody. It's a competition, but he's not really there for the ribbons anymore. It's a social thing, and that's the way it is for most of them I think. So while you guys are pounding on your keyboards about how you don't like BBQ contests, just know I'll be sitting down to some fine BBQ with family and friends this Friday at the Lee's Summit BBQ contest.

JoeD, that is one of the most lucid posts I remember coming from that fabled keyboard of yours!

Oh. We don't want your kind around here Seriously -- can you post a link? I've never heard of this.

What kind of competition?

It's cool. Free-staters gotta stick together.

Oh man, do your research. You're confusing me with Chief Seriously, anything I said about the Ned would likely be tongue-in-cheek. If you've got a particular post in mind, I'll take a looksie.

380,000 posts from 12,000 members. It's gonna occasionally drift of the topic of the Ned rig.

Big clue that this isn't about catching fish: "Fishing Ethic" title

Baby boomer is generally 1945-ish to about 1960. Not just the output of the first couple pieces of tail soldiers got after returning from WWII.

Did a deep clean on the kitchen over the weekend. Now I don't want to cook in it Got headed home late last night and decided I'd stop at a local diner. Pretty good, but a trained eye can tell that gravy is from a can and those taters are from a box. Didn't know it, but they had live music scheduled -- old country and gospel stuff by a quartet -- which I like in measured doses, so it was a bit of a treat. Last night did all the prep for a roast in the Crock Pot ®. Chuck roast, onion, small potatoes, mushrooms, carrots. This morning I salt/peppered the roast heavily, seared it real good in a cast iron skillet, and then deglazed with about ½ cup tomato juice and ½ cup Marsala wine. Tossed it all in the pot, along with a few bay leaves, some dried thyme, crushed rosemary and three beef bouillon cubes and let it cook all day on low. Got home, made a roux (2 T butter, 2T flour), then added in about half the juice to make a light gravy. After we ate, I shredded up the meat, chopped up the veggies smaller, added in the rest of the sauce to make a stew for tomorrow. Gravy was particularly good -- wifey doesn't like wine, and she's not here tonight, so I got it my way. Tomato juice makes it richer too. I sometimes wonder if folks reading this thread think we're being snotty by using terms like roux, deglaze, braising, cooking with wine, mise en place (that was rps, and that was borderline ). It may sound fancy, but it's really basic cooking methods, and I'd bet it's stuff you, your parents, or grandparents do/did, just without using the o-fishull terminology. Anybody who has fried up some sausage, then added flour to the grease to make gravy has made a roux. If you left in the sausage bits, you essentially deglazed with the milk. If you got all your crap ready before you started (as opposed to running around grabbing stuff while you were cooking), you were practicing mise en place. If you stuck a roast in the Crock Pot ® with a little liquid and cooked it for a long time on a low temperature, you were doing a braise. So -- don't feel like you gotta talk like Jacques Pepin to post up stuff. Personally, I try to post what might be interesting to others or get a convo going. Some of the best stuff I've seen on here has been the simplest, most unique, or old school. And...if you usually find yourself scurrying around when you cook, next time you're getting ready for a bigger meal, think mise en place. (French phrase meaning 'put everything in place', pronounced "meez on ploss" if you want to chant it while you prep). Get everything ready, out on the counter in an orderly fashion -- all ingredients, tools, cutting board, whatever. Do all your chopping, slicing, dicing, whatever in advance and put it in separate containers. Pre-measure your spices, etc. Better to figure out you need to make a Wal-Mart run now, rather than right in the middle of things. Get the oven preheated, the skillet ready, etc. Then, and only then, do you start. Just see if it isn't the smoothest meal you ever put together. Yeah, a few extra things to clean, but I hear it's worth it. I need to try it someday

By the way, I always hold the door for my buddies too. Then, when they get half way in I let go. Oh, the laughs we've gotten out of that one as we traveled to the ER the get the nose set.

Me too -- I wouldn't have backed down like wrench did. He's freakin' part of the problem that he's whining about.

I bet making eye contact, giving her a smile and saying 'come on' would have left you in a better mood, and maybe planted a seed in that little snot's noggin. When I get in that situation, or even if a lady asks me to go ahead first, I like to tell them 'No, no. Momma always said ladies first.' That's why chicks dig me. Feel free to use that line -- no attribution necessary. I'm not responsible for the rest of the baby boomers' kids. My kids were all brought up to do things like straw hat mentioned. One of the most satisfying things you'll ever get as a parent is seeing them do those things on their own, or having someone tell you your kids are thoughtful or polite.

Free enterprise at work right there. As long as there isn't a copyright infringement, I say confuse away!

straw hat -- I agree completly. Terrierman -- I agree completely.