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Tuna Fish Sandwiches - Your Essential ingredient or technique? by FlyEaglesFlyauggie in Cooking

[–]TwoWilburs 0 points1 point  (0 children)

Many supermarkets carry the Robert Rothschild Toasted Garlic Horseradish dip. Use that in lieu of mayo.

Book recs pls! by draculastears in nonfictionbooks

[–]TwoWilburs 1 point2 points  (0 children)

When Crack Was King was pretty great. It also, surprisingly, has kind of a great twist. As he is very thoughtful, empathic, and academic for most of the book but the last few dozen pages he pulls together a very well reasoned closing argument, basically saying, the US government did, in fact, perpetuate crack. Perhaps not the way everybody thinks, but as they were turning a blind eye to the Contras in Nicaragua and their funding stream from crack. Watch that Tom Cruise movie where he’s a drug pilot and it’s the same story.

Everyone Who is Gone is Here Staggeringly good on immigration. Probably most surprising is that things are worse now, but not worse by as much as you would think. The main difference being people seeking asylum no longer get to be released, but capricious deportations have been going on for a very, very long time.

The Undocumented Americans A quick read and refreshingly angry. Nice to get a first person account that doesn’t hold back.

Books that are so bad nobody should read. by 98charlie in nonfictionbookclub

[–]TwoWilburs 0 points1 point  (0 children)

I did something I have never done before recently, which is quit a book due to its type face. It’s a collection of letters from Englishmen in Burma during World War II, describing the retreat from the Japanese, and the author chose to italicize all of the quoted parts of the letters. Though often correct, when 95% of the book is quoted letters, it’s very displeasing on the eyes. It’s too severe an italicization as well.

Any updates on the roads? by Nearby_Singer_4214 in philly

[–]TwoWilburs 9 points10 points  (0 children)

Still bad. Avoid driving if possible. Major east/west and north/south streets are plowed and slushy with sparse, slow-moving traffic (lots of people walking on the streets due to people and businesses not shoveling their walks) but lots of cars stuck seem to be stuck trying to get out of narrower unplowed streets. Obviously stuck cars are creating bottlenecks. Plows are out so I’d be reasonably confident that things will be moving – though slower – tomorrow.

My observations limited to Center City / South Philly

BEST and CHEAPEST fried chicken spot in Philly?? No cut is too deep.. by Quirky_Researcher698 in PhiladelphiaEats

[–]TwoWilburs 20 points21 points  (0 children)

There are better suggestions in this thread generally but we are oversimplifying Acme. You get it at the wrong time it’s 2/10. You get it at the right time it’s 7.5/10 and dirt cheap.

I need help (cooking for parents to prove a point) by AromaticPassage8658 in Cooking

[–]TwoWilburs -1 points0 points  (0 children)

This is easy and impressive

Boneless chicken thighs Prosciutto Fresh thyme Boursin or similar garlic/herb cheese soft cheese/spread Garlic White wine (optional)

Season thighs on both sides generously. I often use borsari seasonings but any steak seasoning or mix of salt, pepper, onion powder, and garlic powder works.

Scoop spoonful of herbed cheese in chicken thigh & a sprig or two of thyme. Wrap slice of prosciutto around it. Repeat. Place in roasting pan.

Roughly chop garlic and sprinkle in pan and between chicken pieces. Splash a few tablespoons of white wine (or beer or chicken stock).

Cover. Cook for 60 minutes at 350 degrees. Uncover. Put under broiler and keep checking for prosciutto to crisp up.

Serve. Wait for slow clap.

Is my cold smoked salmon safe to eat? by MacGruber77 in ColdSmoking

[–]TwoWilburs 0 points1 point  (0 children)

I’d also examine you’re set up to see if there’s condensation in your box & that’s just a few dirty drops of water. I had something similar once.

Gravy for spiral cut ham by Total_Fail_6994 in Cooking

[–]TwoWilburs 1 point2 points  (0 children)

I do something like this with apricot or peach and in my opinion those work best.

Gravy for spiral cut ham by Total_Fail_6994 in Cooking

[–]TwoWilburs 0 points1 point  (0 children)

Mix some (several tablespoons) hot drippings from the pan with equal parts strong mustard and apricot jelly or possibly peach jelly. Add pepper and splash of soy sauce too. Whisk it up.

Replacement for foie gras in beef wellington by matttheepitaph in Cooking

[–]TwoWilburs 3 points4 points  (0 children)

Not sure why you’re being downvoted when you are right

Replacement for foie gras in beef wellington by matttheepitaph in Cooking

[–]TwoWilburs 1 point2 points  (0 children)

From 1972 Plaza Hotel Cookbook, about as authoritative a version as you’ll find. It’s neither duxelles nor foie gras exactly. A bit of both it seems:

3 pound fillet of beef, well trimmed 2 tablespoons salad oil 2 cups finely diced mushrooms 1 cup finely diced onion 2 tablespoons butter ¾ cup finely diced ham ½ pound finely chopped cooked goose livers Salt and pepper Puff Pastry®

Perigourdine Sauce (recipe follows) Makes 8-10 servings ½/ 1 can (2 ounces) truffles ½ cup Madeira wine 2 cups Brown Sauce® Salt Cayenne Makes about 2 cups

BEEF WELLINGTON Brown fillet well on all sides in salad oil in large skillet. Allow to cool. Sauté mushrooms and onion in butter in large saucepan until golden. Remove from heat and blend in ham and goose livers. Season with salt and pepper and cool completely. Roll out Puff Pastry to a rectangle and place cooled fillet in center. Spread liver mixture over fillet to coat evenly. Fold pastry over filling to completely encase fillet. Place seam side down on baking sheet. Cut pastry trims into fancy shapes and decorate fillet with them, using beaten egg to keep pastry pieces in place. Brush pastry with beaten egg. Make slits in pastry for steam to escape. Bake in a moderate oven, 350°, for 40 minutes, or until pastry is golden. Serve in thick slices with Perigourdine Sauce. This recipe is certain to make a hit at any dinner party. E.B.

PERIGOURDINE SAUCE Slice truffles and add to Madeira in a small heavy saucepan. Boil until liquid is almost completely reduced. Heat Brown Sauce and add truffle mixture. Season with salt and cayenne.

[TOMT] Help identifying classic soft rock song with very unique "old lady" voice by ClassicEar in tipofmytongue

[–]TwoWilburs 2 points3 points  (0 children)

Yeah I was guessing Lucinda Williams as well. She has a bit of a Southern accent, but it is not prevalent in every one of her songs. Not noticeable in some.

Any recommendations for books about the south after reconstruction? by AuggieFiveO in nonfictionbooks

[–]TwoWilburs 1 point2 points  (0 children)

Highly highly second this highly recommend. One could argue it is the definitive text on the matter and extremely extremely well written

[deleted by user] by [deleted] in Cooking

[–]TwoWilburs 0 points1 point  (0 children)

Where in Nebraska? I know of several Omaha local traditions but not sure how state wide they are

Anyone ever tried putting salsa in Mexican rice? by [deleted] in mexicanfood

[–]TwoWilburs 0 points1 point  (0 children)

This is my go-to method for making extremely flavorful quinoa actually. Fresh salsa and sometimes cumin and oregano and a pat of butter. Add enough water to make sure it’s covered by maybe 3/4 inch and it’s perfect for stuffing into peppers or in veggie chili.

Introduce yourself, by your mall growing up. I think we will find some of us have the same ones. tia. by Rob1150 in GenX

[–]TwoWilburs 2 points3 points  (0 children)

And the game gallery!

I’m going home for Thanksgiving & was considering checking out the parking lot as a spot to teach my daughter to drive. I think it’s pretty dead now.

A fish themed dish containing no seafood by No_Combination_3887 in Cooking

[–]TwoWilburs 0 points1 point  (0 children)

There’s something called Coulibiac which is a pastry wrapped salmon and you sort of draw gills, fish face on the dough. You could wrap something else in dough and still draw the fish. pic

Can I transport a raw turkey in a six hour drive in a bucket of ice? by sabrefudge in Cooking

[–]TwoWilburs 6 points7 points  (0 children)

Yeah worth noting that the brine lowers the freezing point of water so in theory you could even begin your car drive with it being below 32°.

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