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It's a great city. My personal favorite BBQ in America (KC is close), Gus' Fried Chicken, couple of cool museums, on the river. What's not to like?
Gus' is pretty great, but I've had way more bad times in that city than good
I'm still sitting on that $60.00 worth of Gus's gift cards. Mmm. I got some fried chicken tonight from Mr. Ed's. It was decent as they can fry. But it wasn't quite perfect and the wing piece I had, had too many veins in it.
Gus' is pretty great, but I've had way more bad times in that city than good
I'm still sitting on that $60.00 worth of Gus's gift cards. Mmm. I got some fried chicken tonight from Mr. Ed's. It was decent as they can fry. But it wasn't quite perfect and the wing piece I had, had too many veins in it.
But for BBQ, it's Lockhart, Texas. C'mon y'all.
I don't care for Texas BBQ. I mean, I'll eat it happily, but when lined up across other regional variations, I'd choose Memphis, then KC, before Texas.
I'm still sitting on that $60.00 worth of Gus's gift cards. Mmm. I got some fried chicken tonight from Mr. Ed's. It was decent as they can fry. But it wasn't quite perfect and the wing piece I had, had too many veins in it.
But for BBQ, it's Lockhart, Texas. C'mon y'all.
I don't care for Texas BBQ. I mean, I'll eat it happily, but when lined up across other regional variations, I'd choose Memphis, then KC, before Texas.
I've got it flipped. carolina behind those three, everything else free that. probably korean above any other regionals
I would say it’s hard to classify Texas bbq as any given thing. Beef is king, but there are plenty of good sausage makers. The Germans and Czechs brought their skills with pork to the hill country. And you have a ton of regional variations, styles, techniques, types of cooking. And there are a lot of different types and applications of wood. Pecan, red oaks, white oaks, mesquite, fruit woods and shit. San Antonio maybe you get some barbacoa whereas maybe pit smokers in Central TX, There’s Houston, Dallas, whatever they do in West Texas. Some places use sauce. Some hate it.
On the subject of Taco Bell, we've been on a homemade crunchwrap kick lately. They're pretty easy to make, and we make them a lot healthier than what you'll find at the restaurant.
On the subject of Taco Bell, we've been on a homemade crunchwrap kick lately. They're pretty easy to make, and we make them a lot healthier than what you'll find at the restaurant.
I make double decker tacos at home, which are way better as well.
As far as veggie options, no one could touch Taco Bell, as far as fast food, until their recent menu consolidation.
I wouldn’t have known. It’s like McDonalds to me. Two places I probably haven’t gone to 10 times ever because their food was bad. I quit Wendy’s because they can’t ever get an order that includes no mayonnaise and no cheese right. Burglar King always got my shit right, but it makes me feel bad when I eat it so I don’t. Arby’s (Arfy’s?) had very poor excuse for roast the 3 or 4 times I tried them. I never liked Hardee’s, and zero chance I’m eating checkers or rally’s. Only fast food I much like would be chicken places I suppose.
Just started a batch of croissants. Never done this before but I'm high and bored.
howd it go?
I did all my folds last night. I worked in some dutch cocoa on a few of the turns. I cut and rolled em this morning, hit em with an egg wash and they're proofing now, gonna throw em in a bake soon and I'll post all the photos I took.
I do highly recommend getting high, listening to surf psych, and making dough. I'm 35 I dunno what's hip but I had/having fun.
Plus I busted out the SNES and playing donkey kong country with my 3 and 8 year old while croissants proof is pretty awesome.
I did all my folds last night. I worked in some dutch cocoa on a few of the turns. I cut and rolled em this morning, hit em with an egg wash and they're proofing now, gonna throw em in a bake soon and I'll post all the photos I took.
I do highly recommend getting high, listening to surf psych, and making dough. I'm 35 I dunno what's hip but I had/having fun.
Plus I busted out the SNES and playing donkey kong country with my 3 and 8 year old while croissants proof is pretty awesome.
post-bake. turned out pretty well, i think, especially for a first time. bottom was a little over-cooked and the layers were more crispy than i'd hoped for, but not at all a real detriment overall . It didn't have the almost juicy bite of a traditional croissant bc it was over cooked a little, but the layers were there and clearly separated, and the cocoa added a great hint of flavor. I'm not big on chocolate pastries, but this worked to add flavor without sweetness, esp with the richness from th butter.
I had a reheated and recrisped slice of Pizza for breakfast. It was pepperoni, mushroom and pepperoncini so added some chopped jalapeño and light shavings of Vidalia Onion and dipped the crust in a little garlic extra virgin. Delicious champion breakfast slice to go with this breakfast Buffalo Trace and soda for NFL Sunday. \m/
Post by 3post1jack1 on Dec 21, 2020 18:18:12 GMT -5
about to cook in a stainless steel pan for the first time, y'all pray for me.
should be easy, doing boneless skinless chicken thighs. i got my instructions and feel confident it will go well. going to add butter and a splash of stock at the end to deglaze into a sauce, which i think is the whole point of a stainless steel pan.
Going all out for Christmas. Took out a bank loan and bought a top loin roast at Whole Paycheck. Going to brine it in seasonings for 24 hours and cook to rare with a thermometer Christmas Day.
Going all out for Christmas. Took out a bank loan and bought a top loin roast at Whole Paycheck. Going to brine it in seasonings for 24 hours and cook to rare with a thermometer Christmas Day.
Nice. *** got a filet from a some butcher but fucked up and cut it in 1” We are going to replicate Thanksgiving otherwise. Shrimp and breadcrumbs stuffed bell peppers, corn, crab and shrimp soup, hopefully some bakery baguettes. I hope you have a great Christmas and Christmas dinner.
Also E is attempting a mishmash version of Birria tacos. He’s going to pressure cook the chuck. We have some fresh jalapeño plus rehydrated guajillo and anchos, onions, garlic chipotle peppers and similar shit. Could be fun.
about to cook in a stainless steel pan for the first time, y'all pray for me.
should be easy, doing boneless skinless chicken thighs. i got my instructions and feel confident it will go well. going to add butter and a splash of stock at the end to deglaze into a sauce, which i think is the whole point of a stainless steel pan.
this went great. we cook boneless skinless chicken thighs a lot and these were some of the best.
1. heat pan over medium heat until water droplets dance on it. 2. dry thighs with paper towels, season chicken thighs with salt/pepper/garlic powder/onion powder. 3. cover bottom of pan with oil. once oil starts shimmering (will happen quickly) it's ready. 4. add chicken thighs smooth side down. do not move for five minutes. 5. flip the thighs. cook another six minutes or until internal temp of 165-170 is reached
enjoy crispy delicious juicy chicken thighs.
i did deglaze the pan with some stock but really didn't need any sauce because the thighs were so juicy.
Nice. Just got back from the store with some wild caught shrimp and jumbo lump crabmeat (producto de Mexico as crabs are harvested here in the summertime) and a few decent bottles of wine. Got shrimp to peel and freeze then we will get all vegetative matter on Thursday morning to ensure freshness. It’s a different Christmas for us, but I’m not complaining.
