The skin tends to be red and they go red depending on how you cook them. Particularly in the presence of acid, before they’re cooked enough that heat breaks down the pigment.
Similar to Red Cabbage. Where that shit is purple for sure. But in most cooked applications it turns red due to the pH.
Get high fives for Los Straight Jackets.
A 2nd-hand anecdote: Back in college, a group of friends found a leftover pig carcass at the student union – IIRC it was left over from a Creative Anachronism dinner or some such. They took the head with them, brought it to the cafeteria, placed the head on a tray, then set the tray on the return conveyer. After the pig’s head passed into the kitchen, much clanging and hooting and hollering was heard.
(I wasn’t there, and heard all this after-the-fact, but did see a photo of said friend holding a cafeteria tray with a pig’s head on it so I took their word for it. We [or some subset thereof] later did weirder/worse shit than that.)
The cake-in-a-glass reminds me of one of my grandfather’s favorites: a piece of coconut cake, dropped into a glass of egg nog.
One of my sisters in law likes her cake in a bowl with milk poured over it. What ever makes you happy, I guess.
Yup. I’ll spend the afternoon cooking or baking, then offer the result to the universe/folks sitting at the kitchen table. It’s a little tough sometimes, to it let go when my son dumps ketchup on my best NY cheddar mac+cheese, or my husband slathers on the hot sauce.
Actually, that sounds amazing!
I used to do that as a kid, since I (still) love dunking sweet things. The bowl and milk method just seemed easier than dunking forkfuls of cake in my glass of milk.
Oh, such sweet memories. 
I’ve noticed an interesting thing when eating cake and ice cream together: where the cake gets saturated with melty ice cream, the cake gets a kind of chewy/crisp texture, and I like that. Not sure if it’s the milk aspect of the ice cream, or perhaps it’s just the coldness solidifying the butter that’s in the cake? Further research is called for…
Anyway, when I read “a piece of coconut cake, dropped into a glass of egg nog”, I thought Sounds delicious, I want that!!
I learned to never add condiments to food I am being served without having a good taste of it first. This was learned after my wife went to French cooking school and she was very sensitive to the hours she spent creating the meal.
Bad form at the Sushi counter to dip the rice in a mud puddle of soy sauce and wasabi.( They have very sharp knives back there. )
I put Sriracha on any delivered Pizza, also it is fair game on leftovers ( I call ’Re-Runs’ ) and eggs in the morning or anything I cook.
I may have a small hot sauce problem.
Have you tried that chili oil recipe yet? It may turn into a big hot sauce problem, lol. We’ve turned into those people who bring hot sauce with us on vacation…
I had been experimenting with different spice/chili combos for harrissa. I’ve had to stop adding it, even to the morning eggs. The back of my throat has become a bit raw. I wonder if I have also lost some subtlety in the taste buds.
I have not. Laurie says I must reduce my hot sauce inventory before I make any more!
Family holiday recipe share: Clam Dip (no photo, not very photogenic, but delicious)
8 oz cream cheese or Neufchâtel at room temp
1 can chopped or minced clams (drained, reserve liquid) (the can is the same size as a regular tuna fish can)
7 shakes Tabasco sauce
7 shakes Worcester sauce
1 tbsp or so garlic powder (less if you’re not as into garlic as me)
1-2 tsp liquid onion (I can’t find that anymore so use onion powder)
Mash and mix everything together, then add some of the reserved clam juice to get to dip consistency, realizing that it will stiffen up in the fridge. Best to refrigerate overnight to let flavors meld. Perfect with potato chips.
This is an old New England thing, I think.
Thanks! I’m going to make that soon. I’ll have to drop the Tabasco to keep the mild-only people happy, but I’ll probably just sub in some smoked paprika. Maybe make a slurry of paprika and pickle juice as the substitution.
Surprised there’s no Old Bay in there.
I’ve never liked the cream cheese version of this. I don’t see it too often here in the North East just past the line out of New England. And my New England family isn’t particularly familiar. I think these cream cheese dips are turn of the century to mid century sorts of things. From when cream cheese was classy as FUCK, and then suddenly got real affordable. So it ended up in everything.
I’m gonna stress the I think part, though.
The clam dips I’m familiar with from points beachy are basically the filling from baked stuffed clams. Except baked in dish and eaten smeared on crackers.
I can’t find the recipe we use right now, but I’m pretty sure this is it.
8oz low moisture mozarella, shreded.
1/2 cup bread crumbs.
2 cans clams, with juice.
1 stick of butter, melted
2 cloves garlic, minced.
1tsp Italian seasoning
Black pepper to taste.
Mix together thuroughly. Bake at 350f in a greased baking dish until well browned. Which is usually about 30 minutes.
We usually do it in a standard loaf pan or a 1qt Corningware casserole, which I believe is a 7 inch square.
I will check back if I can find the paper we scrawled it on 20 years ago.
I tried it and it is great! I used my homegrown red chilies that were hot, hot! sending a jar to my brother in a holiday package!
pretty much like the stuff we used to get at dim sum when we lived in Seattle.
I remember that from my childhood! (1950s-60s New York State—not New England, but close.) Yes, perfect with potato chips 
Cool! I thought it was a family thing but then looked it up yesterday and it seems you were at the epicenter. First public record was a recipe broadcast on the radio in NY state in the ‘50s, after which all the canned clams sold out within 24 hours!
Turns out the original sometimes used sour cream instead of cream cheese, and included lemon juice.
But I’ve been eating this stuff since childhood, so will stick with the “classic.” I’ve actually had to make a rule for myself that I only make it between Thanksgiving and New Year’s.
Edit: adding @Ryuthrowsstuff - I just saw your comments about the origin and thought you might be interested. My info is from the Wikipedia entry on clam dip.
I’m pretty sure ours came from a neighbor in the 60’s, but it was one of my grandmother’s neighbors in Maine.
Don’t know much about it previous to that. But the hot, “I am basically a stuffed clam” version is the only thing I’ve occasionally run into at restaurants around these parts. You do see cream cheese based crab dip, but as far as I’m aware that is more of a Maryland thing. Or at least it’s sold as such.
I almost wonder if it’s a reaction to the cream cheese based dips. Like an attempt to provide something more regional, and less cream cheesy.
Not a lot of “traditional” recipes you’ll run into are all that old. At max you’re usually looking at late 19th century. And cream cheese is sort of a dead give away that something has to be from the 30’s through the 50’s.
Apparently modern cream cheese was originally fairly expensive, down to small scale production and a large amount of cream used in the recipe. So it became a very fancy thing to have around. I think it was the 20’s mass production and refrigeration suddenly made it cheaply available everywhere. But it still had a classy reputation. So between the 30’s and the 50’s it ended up in everything. Especially since modern mass market advertising rose around the same time, along with the sort of packaged good plus packaged good recipes that brands like to get out there.
