What did you cook or eat today (September 2025)?

[Puggles]

 

[TastyReuben]

Oh my, that roast chicken looks so beautiful I don't know if I'd be able to sacrifice it for a pot pie, it's just gorgeous!

Thanks - that’s the absolute easiest roast chicken recipe I’ve ever used. No cramming unspeakables up its backside, no loosening the skin for butter & herbs, no trussing, no basting…just pat it dry, salt it all over, and chuck it in the oven.

That’s skin comes out like glass every time.

 

[TastyReuben]

Just cracked open our 7-lb box of “brokes” from Hanover, PA:

These are so hard, I think they use them to cut diamonds.

 

[JAS_OH1]

Just cracked open our 7-lb box of “brokes” from Hanover, PA:

View attachment 133409

These are so hard, I think they use them to cut diamonds.

Do you dip them or eat them plain? I like cheese sauce or French onion dip.

 

[PAcanis]

Yeah, I'd at least be eating that skin as I was shredding it.
Beautiful bird.

 

[Puggles]

Just cracked open our 7-lb box of “brokes” from Hanover, PA:

View attachment 133409

These are so hard, I think they use them to cut diamonds.

Eat every last one of them, the inevitable mouth surgery with be absolutely worth it.

 

[TastyReuben]

Do you dip them or eat them plain? I like cheese sauce or French onion dip.

I eat them every which way, but these are so hearty, my favorite way is with stiff plain cream cheese.

 

[TastyReuben]

Yeah, I'd at least be eating that skin as I was shredding it.
Beautiful bird.

Thanks. That may have been exactly what happened…along with those little oysters on the backside.

 

[TastyReuben]

Eat every last one of them, the inevitable mouth surgery with be absolutely worth it.

Oh, believe me, I’ve had to alter my eating style with these things over the years. My current technique is to sort of grind my mouth side-to-side to help break them down.

No kidding, though…one of my favorite ways is to get is really salty hunk and just put it in my mouth and leave it there until it falls apart…about 40 minutes later.

 

[PAcanis]

I seem to remember honey mustard was a thing for pretzels at one time, too.
And as a kid it was Mr Thins with French onion dip while watching TV.

But those Hanovers were the best.
My one molar is aching just looking at those.

 

[PAcanis]

No kidding, though…one of my favorite ways is to get is really salty hunk and just put it in my mouth and leave it there until it falls apart…about 40 minutes later.

Or dip in a Coke?
I remember doing that now.

 

[Barriehie]

Just cracked open our 7-lb box of “brokes” from Hanover, PA:

View attachment 133409

These are so hard, I think they use them to cut diamonds.

I'd blitz some in the FP and bread some pork chops!

 

[SatNavSaysStraightOn]

I found a cheat code for getting really nice shavings of Parmesan. Just use your veggie peeler. It works very well.

There is this thing that's been around for longer than I'm aware of (I've known about them since the 80's) called a cheese slice. The cheapest ones are flexible allowing you to vary the thickness of the slice. It also works really well for block butter if it is kept as cold as possible. So I've grown up slicing my own cheese and butter (when I could have dairy).

 

[Puggles]

Oh, believe me, I’ve had to alter my eating style with these things over the years. My current technique is to sort of grind my mouth side-to-side to help break them down.

No kidding, though…one of my favorite ways is to get is really salty hunk and just put it in my mouth and leave it there until it falls apart…about 40 minutes later.

That is exactly what I do.

 

[msmofet]

View attachment 133413

There is this thing that's been around for longer than I'm aware of (I've known about them since the 80's) called a cheese slice. The cheapest ones are flexible allowing you to vary the thickness of the slice. It also works really well for block butter if it is kept as cold as possible. So I've grown up slicing my own cheese and butter (when I could have dairy).

I have one of those from the 70's. Don't use it anymore but just can't throw it away. LOL