🧑‍🍳 I have gotten a lot of great recipes on here!

[It Takes Eleven]

Okay. Ya got me here. I drink a shit load of apple juice. I get that from the W. I switch from coffee to apple juice in the morning. You got me or orange juice. Eggs are local. As in a block away. I have put his chickens back in his yard because they jumped the fence. Literally.

More miles have been put on the truck because of grocery runs. We don't take the car because we're stupidly anal about food.

@50+yeartidefan you see what time it is?

I appreciate, and respect, the wife thing in the store...I havent' been there or done that...so to speak...but it is fun. I have shared my memories of Bruno's on McFarland. It's the only time that store was worth the trip. No one was in there.

What is that store in Northport? I can't think of the name of the street...if Im looking at a map it's on the left. It was a remane of the Hwy.

You don't have me here. There is no doubt it's where I order. I haven't had anything delivered that was out of date. It's because I order from the W at the base. They don't fuck with the food for the Army, the Navy, the Air Force. It doesn't happen. I ordered some lanterns from the Supercenter..but my food comes from the store that supplies the base.

The base. The whole story changes here, doesn't it? You guys don't get the service I do.

They may cycle more food through that store to handle demand, but I seriously doubt Walmart has any parallel logistics operation because it's supplying a base. That would be inefficient.

 

[50+yeartidefan]

Okay. Ya got me here. I drink a shit load of apple juice. I get that from the W. I switch from coffee to apple juice in the morning. You got me or orange juice. Eggs are local. As in a block away. I have put his chickens back in his yard because they jumped the fence. Literally.

More miles have been put on the truck because of grocery runs. We don't take the car because we're stupidly anal about food.

@50+yeartidefan you see what time it is?

I appreciate, and respect, the wife thing in the store...I havent' been there or done that...so to speak...but it is fun. I have shared my memories of Bruno's on McFarland. It's the only time that store was worth the trip. No one was in there.

What is that store in Northport? I can't think of the name of the street...if Im looking at a map it's on the left. It was a remane of the Hwy.

You don't have me here. There is no doubt it's where I order. I haven't had anything delivered that was out of date. It's because I order from the W at the base. They don't fuck with the food for the Army, the Navy, the Air Force. It doesn't happen. I ordered some lanterns from the Supercenter..but my food comes from the store that supplies the base.

The base. The whole story changes here, doesn't it? You guys don't get the service I do.

Learned a bit of 3 things..."......
A...."see what time it is"....a regular at early morning hours you are
B...."we"...."the wife thing in the store"....ummmm
C...."order from W at the base"..."The base. The whole story changes here.".......double ummmmmm

 

[It Takes Eleven]

I can by lazy at times, but not so lazy that I need Eugene to deliver some quarter pounders to my front door.

Hey, watch the Eugene jokes...he carried a mortar and base, under fire, across an airfield in Peleliu, and taught me comparative vertebrate anatomy at Montevallo. A really good author, too.

 

[50+yeartidefan]

Hey, watch the Eugene jokes...he carried a mortar and base, under fire, across an airfield in Peleliu, and taught me comparative vertebrate anatomy at Montevallo. A really good author, too.

Brother

 

[TerryP]

They may cycle more food through that store to handle demand, but I seriously doubt Walmart has any parallel logistics operation because it's supplying a base. That would be inefficient.

I can't explain it any other way. I've been down this rabbit hole. Two SuperCenters and three Neighborhood places within a few miles and the one next to the base? I've never had a "not in stock" or "replacements" from that store. It's never happened. Maybe I'm wrong. I don't see it as a mere coincidence.

 

[It Takes Eleven]

I can't explain it any other way. I've been down this rabbit hole. Two SuperCenters and three Neighborhood places within a few miles and the one next to the base? I've never had a "not in stock" or "replacements" from that store. It's never happened. Maybe I'm wrong. I don't see it as a mere coincidence.

"Replacements"? Do they ask you if you'll take Best Value mayo if Hellmans isn't available, or sub automatically?

 

[TerryP]

"Replacements"? Do they ask you if you'll take Best Value mayo if Hellmans isn't available, or sub automatically?

Yes. But. No. I'm not going to take Best Value. But, Hellmans for Bama I'd take.

 

[TerryP]

@It Takes Eleven I have been making my own mayo for a few years now. I love horseradish...it's a mix. I have a few deviled eggs in the fridge...sprinkled with paprika, a few pepperoccini's mixed with a calabrian.

I am not normal.

 

[TerryP]

Learned a bit of 3 things..."......
A...."see what time it is"....a regular at early morning hours you are
B...."we"...."the wife thing in the store"....ummmm
C...."order from W at the base"..."The base. The whole story changes here.".......double ummmmmm

A: I work at this hour. It's the only time I have peace and quiet. I started this schedule in the 90's. Those "BamaMags" you have? I think I want to talk to you on the phone. I'll message my number. Send me a text...I'll call you in a few days. 843 area code.

B: I have never been married. I have had a few coat tailers.

C: I'm in Charleston. Joint bases everywhere. I've been "involved" in two different bars in this area. The last one was based on "The base." Our traffic was DoD. That's the bar Tim came to a few years ago. Dude. There is no way to say this other than ... " a few guys had a bar." The stupid thing is we made money. Ralph, he's dead now. RIP. Steve has his own thing with a Mexican grocery. John just got out of jail. I was the apostrophe in JR's Pub. I thought it was funny.

 

[50+yeartidefan]

A: I work at this hour. It's the only time I have peace and quiet. I started this schedule in the 90's. Those "BamaMags" you have? I think I want to talk to you on the phone. I'll message my number. Send me a text...I'll call you in a few days. 843 area code.

B: I have never been married. I have had a few coat tailers.

C: I'm in Charleston. Joint bases everywhere. I've been "involved" in two different bars in this area. The last one was based on "The base." Our traffic was DoD. That's the bar Tim came to a few years ago. Dude. There is no way to say this other than ... " a few guys had a bar." The stupid thing is we made money. Ralph, he's dead now. RIP. Steve has his own thing with a Mexican grocery. John just got out of jail. I was the apostrophe in JR's Pub. I thought it was funny.

You sir. Have removed the "ummmmm".s....
I was worried....phew....

 

[TerryP]

I would need to pull back the hair.

 

[Krimson]

I would need to pull back the hair.

Pull back or just pull

 

[sean]

Made some cathead biscuits this morning...turned out pretty good.

The recipe says use an 8" cake pan. Well, I use cast iron for damn near everything I cook, so I used my cast iron Dutch oven.

 

[rick4bama]

Look at what the pickle is soak in!

 

[TerryP]

Look at what the pickle is soak in!

I'll assume this was after pickled pig's feet with shots of Sambuca.

 

[TerryP]

Life. A few "things" for the beginning of the week.

I made a homemade chocolate cake yesterday with lemon frosting. Damn good. However, I could not find my cake plate for the life of me. I looked EVERYWHERE! I finally ended up going in the attic and getting one of the old one's my mom used for years. (I did find the plate. It was on the middle of the dining room table with fruit on it...same place I put it when I washed the fruits Friday.)

Now I see this for a chiffon cake...tempted to throw the other away right now. Damn would this be good with some homemade ice cream.

 

[TerryP]

Here’s a classic Caramel Chiffon Cake recipe that matches the fluffy, airy style shown in the video (light tan batter, high rise, soft texture from a well-folded meringue). This is a popular Asian-style chiffon cake with caramel flavor incorporated into the batter.Ingredients (for an 8-inch / 20 cm tube pan or chiffon tin — do NOT grease it!)

Dry ingredients:

• 1 cup (120 g) cake flour (or all-purpose flour + 2 Tbsp cornstarch)
• 1 tsp baking powder
• ¼ tsp salt

Wet ingredients (yolk batter):

• 5 large egg yolks (room temperature)
• ⅓ cup (65 g) light brown sugar (or granulated sugar + 1 tsp molasses for caramel flavor)
• ¼ cup (60 ml) neutral oil (vegetable, canola, or sunflower)
• ½ cup (120 ml) milk (whole or evaporated for richer flavor)
• 1 tsp vanilla extract
• 2–3 Tbsp caramel sauce (store-bought or homemade — see note below) or 1 tsp caramel extract for stronger flavor

Meringue:

• 5 large egg whites (room temperature)
• ¼ tsp cream of tartar (or ½ tsp lemon juice/white vinegar)
• ⅓ cup (65 g) granulated sugar

Caramel sauce (simple quick version — optional but recommended for deeper flavor)

• ½ cup (100 g) granulated sugar
• 3 Tbsp water
• ¼ cup (60 ml) heavy cream (heated)
• Pinch of salt

(Heat sugar + water until amber, carefully add hot cream, stir until smooth. Cool before using.)Instructions

1. Preheat oven to 160°C / 320°F (fan off if possible — gentle heat helps the rise).
2. Prepare yolk batter
   • In a large bowl, whisk egg yolks + brown sugar until pale and slightly thick.
   • Add oil, milk, vanilla, and caramel sauce/extract. Whisk until smooth.
   • Sift in flour, baking powder, and salt. Fold gently until just combined (no lumps, but don’t overmix).
3. Make meringue
   • In a clean, dry bowl, beat egg whites + cream of tartar on medium until foamy.
   • Gradually add granulated sugar while beating on high speed until stiff, glossy peaks form (peaks should stand straight but tip slightly when inverted).
4. Fold together
   • Add ⅓ of the meringue to the yolk batter. Fold gently with a spatula to lighten the mixture.
   • Add the remaining meringue in two batches, folding very carefully to keep as much air as possible (this is what gives the fluffy rise — the video shows this step clearly).
   • The final batter should look light tan, airy, and uniform.
5. Bake
   • Pour batter into the ungreased tube pan. Tap gently on the counter to remove large air bubbles.
   • Bake 45–55 minutes until the top springs back when lightly pressed and a skewer comes out clean.
   • Immediately invert the pan (onto a bottle neck or cooling rack feet) and let cool completely upside down (this prevents collapse).
6. Unmold & finish
   • Run a thin knife or offset spatula around the edges and center tube to release.
   • Serve plain, dust with powdered sugar, drizzle with extra caramel sauce, or frost with whipped cream/caramel buttercream for extra indulgence.

Tips for maximum fluffiness

• Room-temperature eggs whip better.
• Fold gently — overmixing deflates the batter.
• Cool upside down to lock in the height.
• If you want stronger caramel taste, swirl extra caramel sauce into the batter before baking or soak the cooled cake lightly with caramel syrup.

Enjoy — it’s super light, bouncy, and melts in your mouth! Let me know if you'd like a version with caramel frosting or adjustments.

 

[alabama mike]

@TerryP I am going to have to print this one off for my wife and see if she will make the Cake. She does a lot of wedding, showers, birthday, anniversary and confirmation cakes. No idea how many cook books she has but I would venture to guess its probably 40+.

 

[It Takes Eleven]

@TerryP I am going to have to print this one off for my wife and see if she will make the Cake. She does a lot of wedding, showers, birthday, anniversary and confirmation cakes. No idea how many cook books she has but I would venture to guess its probably 40+.

Wow, she stays busy. My wife does an awesome peach cobbler and wonderful pecan pies, but those are few and far between, thankfully, for my waistline. I believe pecan pies must be made with either Golden Eagle or Yellow Label syrup, by the way.

If you ever get to Tuscaloosa, my best friend's wife makes one of the best cheesecakes you'll ever eat. White chocolate. Her large size is the signature dessert at Southern Ale House, and was voted Tuscaloosa's best dessert in Tuscaloosa Magazine. She takes preorders for the small ones at the farmers market on some Saturdays, or you can usually get them at the Northport Mark's Mart. She has assembled them for bride/groom cakes as well. She used to do full-blown catering, but the cheesecakes took off some years ago and she mainly does just those now.

Local Cheesecake Maker Finds Success through Decades-Old Recipe

Tammy Smith, the owner of That Cheesecake, created her signature white chocolate cheesecake recipe 24 years ago.

tuscaloosathread.com

She has several companies who buy them for Thanksgiving/Christmas for their clients. One company with a location in Tuscaloosa used to build a container each year to ship six or eight dozen of them back to their home office - in Chicago.

 

[alabama mike]

Wow, she stays busy. My wife does an awesome peach cobbler and wonderful pecan pies, but those are few and far between, thankfully, for my waistline. I believe pecan pies must be made with either Golden Eagle or Yellow Label syrup, by the way.

If you ever get to Tuscaloosa, my best friend's wife makes one of the best cheesecakes you'll ever eat. White chocolate. Her large size is the signature dessert at Southern Ale House, and was voted Tuscaloosa's best dessert in Tuscaloosa Magazine. She takes preorders for the small ones at the farmers market on some Saturdays, or you can usually get them at the Northport Mark's Mart. She has assembled them for bride/groom cakes as well. She used to do full-blown catering, but the cheesecakes took off some years ago and she mainly does just those now.

Local Cheesecake Maker Finds Success through Decades-Old Recipe

Tammy Smith, the owner of That Cheesecake, created her signature white chocolate cheesecake recipe 24 years ago.

tuscaloosathread.com

She has several companies who buy them for Thanksgiving/Christmas for their clients. One company with a location in Tuscaloosa used to build a container each year to ship six or eight dozen of them back to their home office - in Chicago.

Tim, I appreciate the info. To be 100% transparent, I do not eat any cobbler or cheesecakes. I know, weird. LOL

Yes, she does stay busy in addition to a full time job as a superintendents secretary.