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Smartie's Bar & Grill #75

Discussion in 'Member Casual Chat' started by Smartmouthwoman, Mar 16, 2021.

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  1. Foolardi

    Foolardi Well-Known Member Past Donor

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    Need to asked why this is Miss Smartie's last post.
    I must not be in the loop.The loop of what's Goin' on.
    Who's Who.What's What.
    Any new recruits to Gender reassignment.? I know I'm close to
    me goal of being a dirty old man.Comes with the territory.
    It ain't like I've been trainin' fir it.
    People Lie.Last I checked I was still a people.
    Not necessarily a person ... butt gettiin' there.
     
    Foolardi, Apr 1, 2021
    #626
    Thought Criminal and liberalminority like this.
  2. Talon

    Talon Well-Known Member Past Donor

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    That does stink.

    We're going down into the 20s tonight and our peaches are in bloom. I haven't taken a look at our apples and hazelnuts yet but I've had cold-hardy hazelnuts croak after they budded and the temps went below freezing. :mad:
     
    Talon, Apr 1, 2021
    #627
  3. Talon

    Talon Well-Known Member Past Donor

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    Mmm...gumbo.

    If I lived in New Orleans I'd weigh a thousand pounds...
     
    Talon, Apr 1, 2021
    #628
  4. Montegriffo

    Montegriffo Well-Known Member

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    Come on Todd, you know you want to...
     
    Montegriffo, Apr 1, 2021
    #629
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  5. Talon

    Talon Well-Known Member Past Donor

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    Took a couple pics of the newborns last night:

    CARBONS.JPG

    When they grow up they'll look like this:

    th.jpeg

    Carbon Tomato
    https://www.totallytomato.com/product/T00155/77

    Best tomato I've ever eaten, and the plants have great disease and heat resistance. Ive never had any problems with them.

    I've got even more sprouts coming out of the blocks this morning, along with the Virginia Sweets I planted. Both of them are from last year's seed. We've always gotten excellent results from Totally Tomatoes - they sell seeds for more varieties than I will ever plant.
     
    Talon, Apr 1, 2021
    #630
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  6. politicalcenter

    politicalcenter Well-Known Member

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    politicalcenter, Apr 1, 2021
    #631
  7. Foolardi

    Foolardi Well-Known Member Past Donor

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    Keep in mind there's more to a Tomato then some round squishy
    fruit { or is it a vegetable } that is good for tossin' at bad Vaudeville
    performers.
    A Tomato is also the old-fashioned word to describe a
    Babe.A Toots.A Chippie.A Chick.A Hottie.
     
    Foolardi, Apr 1, 2021
    #632
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  8. Collateral Damage

    Collateral Damage Well-Known Member

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    Finally someone else with a sense of humor today!
     
    Collateral Damage, Apr 1, 2021
    #633
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  9. Foolardi

    Foolardi Well-Known Member Past Donor

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    Now some may quibble and ask ... Why a Tomato.
    Why not a Broomstick or a Bunbury.Or maybe a garden variety Hussy.
    I've had 'em all.Makes no nevermind.
    As in ... Like is that Tomato hot 'er what.
    No I don't think so ... Paulie.Her left tomato seems to be bouncing
    a little more than her right tomato.
    Ah Patuey.You had too many martinis for lunch again.
    I did not.I had less than my limit.
    What's yer limit then.I dunno let's ask that Toots over there.
    Over where ? Next to the Bunbury stand.where else.
     
    Foolardi, Apr 1, 2021
    #634
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  10. vespergirl

    vespergirl Member

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    Smartie I haven't heard from you on the internet for awhile. Just stopping by to say hey.
     
    vespergirl, Apr 2, 2021
    #635
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  11. daisydotell

    daisydotell Well-Known Member Past Donor

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    How many veggies can you name that don't need to be "cooked right"? Other than spinach, lettuce, romaine, bell pepper, celery, onions, tomatoes and cucumbers I can't think of any. All cooked veggies need a bit of help. IMO.
     
    daisydotell, Apr 2, 2021
    #636
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  12. daisydotell

    daisydotell Well-Known Member Past Donor

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    Potatoes survived and so did all the other veggies no harm done.:clapping:
     
    daisydotell, Apr 2, 2021
    #637
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  13. daisydotell

    daisydotell Well-Known Member Past Donor

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    We did well no damage. I hope everything worked out well for you and the cold wasn't near as cold you thought it would be.
     
    daisydotell, Apr 2, 2021
    #638
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  14. daisydotell

    daisydotell Well-Known Member Past Donor

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    Anything Cajun is wonderful if it is Cajun it is great. I even like their music. I like Jimmy C. Newman music. We have made a few trips to Baton Rouge and Lafayette to eat Cajun food. Not lately though COVID put a slow go on us.
     
    daisydotell, Apr 2, 2021
    #639
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  15. daisydotell

    daisydotell Well-Known Member Past Donor

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    That is good.
     
    daisydotell, Apr 2, 2021
    #640
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  16. daisydotell

    daisydotell Well-Known Member Past Donor

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    Everyone needs a sense of humor in this day and age.
     
    daisydotell, Apr 2, 2021
    #641
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  17. daisydotell

    daisydotell Well-Known Member Past Donor

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    Do you sell them or just use them for your own use. Do they can well?
     
    daisydotell, Apr 2, 2021
    #642
  18. Foolardi

    Foolardi Well-Known Member Past Donor

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    Way too spicey.No need to dump all that stuff into a dish.
    Complete overkill.Plus the fact that most men adore Hot Sauce.Because
    they couldn't cook anything beyond chili to save their marriage.
    Overspicing also generates fatness.Like too much sodium.
    Plus what other ingredients are in many Cajun Spices.Like MSM.
    Chose the right spices and if possible use Fresh organic.
    Like Thyme,Rosemary and Basil.Fresh garlic.Just stay away from salt.
    I don't even have salt in my Kitchen.Just Lawry's and I go easy on it.
    I like Worchestershire and also Balsamic vinegar.Maybe a jar of nice
    tomato pesto sauce.Even if it ain't nice.
    Do Not Experiment with spices.Or limit any experimentation to one new
    spice at a time.Unless you wanna end up looking and cooking like Paul Prudhomme.
    Most good chefs are more on the slender side.Because good chef's burn a
    lot of calories.They get up early and work into the night.If anything they eat
    on the run { while working }.
     
    Foolardi, Apr 2, 2021
    #643
  19. Falena

    Falena Cherry Bomb Staff Member Past Donor

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    I made pizza dough last night to cold rise for today. I took your advice about less flour when kneading and more olive oil. I also used half the amount of yeast as I normally would. It went straight from the board into a bowl I covered and then into the refrigerator. I just took it out to get to room temperature before I stretch it out. It looks really promising at this point. The texture is there so far.
    The marinara is cooked and cooled. Onion and garlic pizza tonight. No meat today or it would definately be a pepperoni pizza.
     
    Last edited: Apr 2, 2021
    Falena, Apr 2, 2021
    #644
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  20. Montegriffo

    Montegriffo Well-Known Member

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    Also, if you have a nice wooden worktop the oil is much better for it than scrubbing away with water and scourers.
     
    Montegriffo, Apr 2, 2021
    #645
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  21. Falena

    Falena Cherry Bomb Staff Member Past Donor

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    I have a few pastry boards. My grandma's board grandpa made her. Its as big as the kitchen table lol. One for small things and a medium one I use to knead dough or roll out cookie dough. Oh yeah and my wood cutting board for vegetables. I dont use any of those boards to cut meat and I wash them by hand and dry them flat and well before I put them away. Ive never oiled them. The meat board is plastic because I won't cut meat on the wood. The plastic I scrub the hell out of so no one will get sick. I don't use the dishwasher at all. Im old school. We eat. I get up, clear the table and hand wash the dishes. I sleeve dirty dishes sitting in that box growing God knows what on them until the box is full.
    Plus, the bonus I learned long ago is rattling dishes in the kitchen has its advantages. For example, its a known fact if an argument is happening just walk away. Go in the kitchen and rattle some pans. Its a Mood Game Changer lol.
     
    Last edited: Apr 2, 2021
    Falena, Apr 2, 2021
    #646
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  22. Tigger2

    Tigger2 Well-Known Member

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    Sorry Daisy I was only joshin. Brussel sprouts are a love hate veg in the UK and the butt of many a joke.
     
    Tigger2, Apr 2, 2021
    #647
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  23. daisydotell

    daisydotell Well-Known Member Past Donor

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    That is OK I was just bugging you..lol.
    Brussel sprouts are supposed to be the new asparagus...who knew. I like most vegetables and I do doctor them up a bit. The added vinegar with some fried bacon works wonders for Brussel sprouts and never over cook them.
     
    daisydotell, Apr 2, 2021
    #648
  24. daisydotell

    daisydotell Well-Known Member Past Donor

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    You need to take a trip to La. and try some really good restaurants. Cajun food is not overspiced IMO it is spiced just right. I believe you made a comment once about how good the French were at cooking, most Cajun dishes have a French influence. Shrimp ettoufee can't be beat if you want a good dish to serve to company.
    https://theculturetrip.com/north-america/usa/articles/a-brief-history-of-cajun-cuisine/
     
    Last edited: Apr 2, 2021
    daisydotell, Apr 2, 2021
    #649
  25. Talon

    Talon Well-Known Member Past Donor

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    For our own use.

    Unfortunately, I haven't grown enough to be put into the position where I needed to can them, but I don't see why they wouldn't.

    The taste is very similar to that of a Cherokee Purple - just as rich and sweet but a little "meatier", if that makes any sense. The fruit are less prone to cracking, too.
     
    Talon, Apr 2, 2021
    #650
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