Buffalo Bill

Buffalo Bill

October 30, 2006

This rather uninspired rendering is from this week in 2006. It introduces a week of food- and diet-related discussion if you care to follow the link. Some of it approaches clever. I know I’ve told you this before. Few remember, but Kentucky Fried Chicken was the first to market chicken wings to the general public as a snack food. This would have been sometime in the ’80s, I think, and there was quite a blitz of related television advertising. I was with my father one day when one of the spots aired during a game we were watching. “I was in the army five years,” said my father, “and I never got anything in the chow line but a wing! I don’t see what’s so damn wonderful about a chicken wing!” Happy Birthday, Daddy! He would have been 105 on Halloween.

29 responses to “Buffalo Bill”

  1. Re 11-2-21 retro cartoon: I’m guessing “Chicken Nuggets” is a chicken by-product, too, although I wouldn’t care to know what part of the chicken produces them. But then, so are feathers.

  2. Jimmy, my dad (who would have been 102 last week) liked to go off about cheese curd. He always said they couldn’t give it away and used it to feed the pigs, and now the grocery stores were selling it for 39 cents a pound! (I see it in stores now for around $8/lb.)

  3. November 1st is not only the day Janis begins telling the temperature by the calendar rather than the thermometer, it is, for me, the unofficial beginning of Crockpot Soup Season. Just put on a batch, and the crockpot is crocking away. If you are interested, or even if you aren’t…
    A Recipe from Ghost’s Kitchen


    1 lb. pinto beans
    1 smoked ham hock or 1 lb. smoked ham, diced
    (Optional: Add 1 to 2 tsp Liquid Smoke if ham is not smoked)
    1 c. celery, sliced
    1 c. onion, chopped
    1 c. carrots, chopped
    2 bay leaves
    1 (16 oz.) can stewed tomatoes
    1 (10 3/4 oz.) can condensed tomato soup
    Salt and pepper to taste

    Soak beans overnight in 4 cups water. Combine all ingredients in crockpot. Add water or chicken stock to cover and mix well. Cover and cook on high setting 3 hours, turn to low setting and cook for 8 to 14 hours, or on continuous high setting for 4 to 6 hours. Remove bay leaves when done.

    • Ever notice how recipes calling for bay leaves always include the warning, “Remove bay leaves when done” or something similar? I’m led to believe that since they don’t soften appreciably during cooking, they could constitute a choking hazard. I wonder if the CDC keeps a tally of “Serious injuries and deaths as the result of ingesting bay leaves”? They probably do because, government.

  4. I’m surprised there’s any chicken by-products to put in pet food these days. Chicken processors these days seem to use everything in human food, except the feathers. The old saying about packing plants was they used every part of the pig but the squeal. These days I think they use every part of the chicken but the cluck. This strip made me laugh, Jimmy, so I don’t consider it uninspired.

  5. Ghost – I imagine that one could make a vegetarian [you know who you are] version of this by substituting chopped mushroom caps for the ham, plus liquid smoke, vegetable soup stock [you can even buy it “chicken flavored”], and cooking a bit less.

    • Yes, it’s a versatile recipe…the veggie version above (thanks, Karun Das); substitute dried white beans, or black beans, or half-and-half pinto and black beans.

  6. I often ask the cat if he wants poultry byproducts or fish byproducts for dinner. He doesn’t seem to care. Mostly he wants whatever it is NOW.

    My mom would have been 101 today.

    A 1910 picture of a sawmill camp near Riverside, Washington, where my grandparents (father’s side) spent what amounted to their honeymoon, plus a year or so after, was showing on the “smart” display slide show when I started typing this. Family history day.

  7. My late mother had a birthday that fell right before Halloween. This was her hundredth birthday, born in 1921. I wish she could have known Ghost. I think she would have loved to go shooting things with him. He would have enjoyed traveling with her too. She loved our country and nature, mountains, rivers, trees, wildlife.

    She was wanting to plan a return trip to the Everglades and seeing all the sailors from the Everglades Challenge again, that’s what she was talking about hours before she died. At 93 that’s how she thought. The Everglades Challenge is hardly a ladies tea party!!

  8. We often made slow cooker stews/soups, maybe not knowing which it would be until it was done. Trouble is, we had no recipe. Also, when one or more kids was still home, often called it refrigerator soup, because almost any veggie, meat, seafood, fruit, or casserole leftovers in the fridge were in it. Only canned items were tomatoes, + JOTi [India] items, which provided zip. Sometimes added a pt. of eggdrop sp. Dried beans of various sorts, split peas, chili beans, etc. No corn. It was generally quite good; sometimes the kids were less enthused.
    I continued this after Elaine died [Dec. ’10], actually increasing its frequency. Knew how much extra room to allow in the large size cooker. Had many plastic pint containers left from our downtown Chinese [C. family, independently owned] restaurant [several tables/booths, but am guessing they did mostly takeout].
    Generally ate one meal fresh when cooked, had 9-11 scant pints left for the big fullsize upright freezer in the garage to zap in the m’wave. Used old freebie address labels to ID & date them: often just mo. & yr., no ID. Standard C. takeout [pt. EDS, pt. egg fried rice] = adequate meal for 3, often started w/ that.
    The JOTi factory is in Chicago, if I remember. Their canned victuals straight are about Cajun strength.
    Now live in the eldercare apts. owned by, & w/in sight of Sanford Health Bemidji. No longer drive, retired older son [UMC pastor, no kids] & wife drive me places. Am on the 21-meal plan, can no longer easily cook / weakened shoulder tendons & such. Cooking here = C+ – A-; many items are shipped in frozen. Menus are published weekly. “The Willows” adapts readily to [non-religious] dietary needs, & will prepare several substitutes for entrees from a decent menu if notified by phone a few hrs or the day before. Wait staff is generally very helpful & patient. Collectively, we many inmates [“They” prefer “tenants’] are teaching one server from China [have not inquired which “China”] English as a second language. Fun.

  9. Hello, all. I’m just checking in to see how my post works today. Nothing new to report–except I could brag that I figured out how to “refresh” Sirius XM in my car and got back the two channels I was missing. Yay me.

    • I had mine programmed with classic rock and that vanished a couple of weeks ago. I still get it on my computer at home, but can’t get it in my car anymore. What did you do?

      • I Googled how to refresh and did what the video said. Basically park outside the garage, take your phone with you, turn car and Satellite on, tune to channel 0 to get radio ID, type that in the phone and then hit refresh. When I first tried it then my two missing ones were not there but then I tried again a minute or two later and they were. I don’t know–the whole thing’s magic as far as I’m concerned. Let me know how you do.

  10. One of my favorite soups:
    Autumn Bisque
    From recipe book from “Choices” restaurant in historic Franklin, Tennessee (suburb of Nashville)

    2 medium butternut squash, cut in half, seeds removed.
    2 Tbsp butter
    2 apples, seeded, cored and chopped (Golden delicious, Gala, or 1 c. applesauce – Motts)
    One medium onion, chopped
    1 quart Chicken stock – Swanson is good
    1/8 tsp rosemary
    1/8 tsp marjoram
    ½ tsp salt
    ¼ tsp pepper
    ½ c. cream

    Prepare squash in one of 3 ways: Bake @350 for one hour, then scoop out meat; Peel and steam or boil until done; Or steam until done, let cool, and then peel skin.

    Sauté apples and onion in butter until tender (I sauté onions & add applesauce). Purée squash, apples & onions in food processor (I use immersion blender after taking off heat). Then add chicken stock, spices and cream. Heat, serve, 10-12 appetizer servings

  11. Jackie
    Something tickles the back of my alleged mind the this might interest you.
    Antiques Road Show (you can look it up on PBS.org) program “Body of Work”
    Minneapolis Nov 3.
    From 2014– a Playboy Bunny (Candy)(Bunny of the Year 1976)(Centerfold 1979)
    Her silver l. suit + all accouterments (Complete set) est. 8,200 – 11,300
    In 2021 — 18,000 – 25,700

    Will see if this shows up

  12. Re 11-4-21 real-time cartoon: If Arlo could correctly identify what was in the food storage container as “not a science project”, it was probably OK to eat. Probably.

  13. Re 11-3-21 real-time cartoon: Arlo dismisses them as “girl pushups” (or so Janis imagines), but he should have seen some of the “girls” in my high-impact aerobics class back in the day. We always had a pushup interlude, usually three sets of 20, and those young ladies could knock out regular ones like Marines in basic.

    A few months ago, my “personal trainer” introduced me to a “standard plank”. It seemed awkward at first, but then I realized something…“Hey, this is just the top half of a pushup.” She agreed.

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