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DalTxHornFan

Burnt Ends
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Posts posted by DalTxHornFan

  1. All of these metrics to justify the continued clampdown defy logic.

    There are currently 787 active CV-19 cases in Travis County.

    Travis County has a current population of around 1,274,000.

    That works out to about 0.00618%.  Yet, somehow our betters at City of Austin and Travis County have determined that we all need to "Stay Home. Work Safe." until December 15, 2020?  I don't get it. 

    https://www.worldometers.info/coronavirus/usa/texas/

    https://en.wikipedia.org/wiki/Travis_County,_Texas

    • Hook 'Em 1
  2. 1 hour ago, troph said:

    I've also got to imagine lake austin is stupid busy right now.  I've always considered it infinitely more dangerous than lake travis for surfing, skiing, wakeboarding, even tubing which you can't really do there.  it's like skateboarding in front of a mack truck on I-35 being pulled behind a car, if you fuck up and fall you're gonna die.  the only times I would even consider it would be Monday through Wednesday during the early part of the day.

    No kidding.  My best memories on Lake Austin were from back in college when we'd hit the lake at dawn on a school day and have the place to ourselves.  Skiing on glass.  A rare experience these days.

    • Like 1
  3. Just in case you didn't take good and proper notes from the video:

    STEP ONE- The Enchilada Sauce

    Combine:

    • 3 ounces flour
    • 2 1/2 teaspoons salt
    • 1 teaspoon cumin
    • 1/2 teaspoons black pepper
    • 2 2/3 tablespoons chili powder
    • 1 teaspoon granulated garlic
    • 1/2 teaspoon oregano

    Mix dry ingredients together. Heat two-thirds cup oil in saucepan. Add seasoning and mix together. Slowly add two cups of water and whisk to prevent clumps. Simmer for 30-45 minutes.

    STEP TWO- The Enchilada Chili

    Combine:
    • 1/3 cup flour
    • 1/2 tablespoon salt
    • 1/4 teaspoon granulated garlic
    • 1 3/4 teaspoons onion powder
    • 1/2 tablespoon cumin
    • 1/4 teaspoon black pepper
    • 1 1/4 tablespoons chili powder

    Mix dry ingredients together. Brown 12 ounces of ground beef on stove top. Stir in the seasoning mix and cook two more minutes. Add 2 1/2 cups of water. Add 1 1/4 cup canned tomatoes (with juice). Add 2 1/4 ounces of tomato paste. Mix together, bring to a boil, then reduce heat. Simmer for 30 minutes.

    STEP THREE- The Enchiladas

    Steam 36 corn tortillas

    Place 1/2 ounce of cheese on each tortilla

    Arrange in greased pan

    Pour the enchilada sauce

    Top with cheese

    Bake at 350 degrees for 15 minutes or until cheese is bubbly

    Top with chili
    • Hook 'Em 7
    • Like 1
  4. Fry up the Spam, sliced thin and crispy.  Then it is great added in to scrambled eggs and cheese, an omelette, or in a breakfast taco.  Serve Spam with rice, eggs and gravy for a Hawaiian loco moco.  Make Spam fried rice. Make Spam musubi.  Hawaiian Saimin soup with Spam is a classic.  I'm feeling that riff from Bubba about shrimp from the Forrest Gump movie right now.

    • Haha 1
  5. 3 minutes ago, elguapo said:

    I have one in my vehicle and one in my pocket at all times, as all real Texan men do I assume.

    Yep.  Me, too.  I've just never used it as a weapon to resist arrest on outstanding criminal warrants.  The guy who took the phone cam video has said that the cops were telling him to "drop the knife"  -- who knows?

  6. 14 minutes ago, Jerry Callo said:

    What rides did they have in the Confederate zone? I don't remember anything about it.

    All I remember is the fried chicken emporium.  That's probably racist.  I apologize in advance for that memory.

    • Like 1
  7. I liked Dart Bowl enchiladas a bunch.  Never much have cared for the scene at any Maudie's location (except for back when it was a breakfast and lunch diner and Maudie herself served us the daily specials back in the 1980s.)

  8. 7 minutes ago, Firemans4Horn said:


    💯

     

    please tell me the magical Dallas places I can get a plate of greasy enchiladas as good as Dart Bowl, Y Mas or even Maudies.  

    Herrera's Cafe, the location currently on Sylvan, for starters.  They also have a righteous menudo on the weekends.

  9. On 8/20/2020 at 8:42 PM, 686 said:

    We’re doing a barn addition this year. Got all the framing up a few weeks ago.

     

    c9781cb31af9cc5c3680c0c22e871a2d.jpg

     

     

    I’m refinishing one of my rifle stocks, got the kids to help, should be a nice memory for them down the road.

     

    478bef5f711fe40b8e2e06d719d797ba.jpg

     

     

    We have a nice main frame 10 with 2 kickers I got some pics of through binos last week. I put out a trail cam so might have more photos of him soon. I believe he was a 12 last year, probably 3 yrs old last year and 4 this year.

     

    801aa48f20a15eeeec162ce4fd774f85.jpg

     

     

    7ba7f44673bec40abd18d479ad11614d.jpg

    Nice headgear.  Looks like a youngster.  Let him grow up for a couple of years.

  10. 4 hours ago, Bevo VIII said:

    Does anyone have that hatch green chili stew recipe from the old site?

    IDK if this was it, but Cafe Pasqual in Santa Fe is always solid:

    Green Chile and Pork Stew

    Courtesy of chef Katharine Kagel from “Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe” 
    shapeimage_33.png

     

    greenchileporkstew-2.jpg
    This is the classic thick stew from northern New Mexico, but of course there are as many recipes as there are Norteños (northerners). 

    Green Chile and Prork Stew

    Photo Credit: Kitty Leaken

    This recipe is from my dear friend Greg Powell, a native son of Santa Fe, whose palate is unsurpassed. Lamb, chicken, or game may be used for the meat -- whatever is on hand is fine to use. There is a lot of chopping and dicing, as well as long cooking process, so be prepared for about a 4-hour commitment that will give you a delicious and nourishing reward for your effort, not to mention the sweet cooking aromas that will fill your kitchen. The quantity given is large, because the cooking time is long and it only seems fair to create extra. It freezes well and may be kept for up to 2 months. Use the best quality pork butt you can find.

     

    Yield

    Serves 12

     

    Ingredients

    - ¼ cup olive oil

    - 2 yellow onions, diced

    - 4 carrots, peeled and diced

    - 4 stalks celery, diced

    - 4 cloves garlic, pressed

    - 1 teaspoon dried oregano

    - 1 tablespoon ground cumin

    - 2 pounds pork butt

    - 5 quarts chicken stock (you can get low-sodium, organic stock in quart cartons from the grocery)

    - 1 cup fresh corn kernels, cut from 1 to 2 ears of corn

    - 3 pounds of russet potatoes, cut into 1-inch chunks (no need to peel)

    - 16 fresh New Mexican or Anaheim chiles, fire-roasted, stemmed, peeled, seeded, and cut into ½-inch squares (2 cups), or 1 ounce dried green chiles, rehydrated and chopped.

    - ¾ teaspoon salt

    - 1 teaspoon freshly ground black pepper

    - 12 corn or whole-wheat tortillas, warmed

     

    Directions

    1) In a lidded, 8-quart, heavy pot, over medium heat, add the olive oil and let it heat for a moment.

    2) To the pot, add the onion, carrots, celery, garlic, and oregano.

    3) Saute the vegetables, uncovered, until the onions are translucent.

    4) Put the cumin into a dry pan over low heat and toast it for 1 minute, stirring frequently until it is fragrant, and then add it to the stew pot.

    5) Cut the pork in half and add it to the pot, followed by 3 quarts of the stock.

    6) Cover the pot, bring to a boil, uncover, skim off any foam, and then turn down the heat to medium-low.

    7) Simmer gently, uncovered, over medium-low heat until the meat is tender, about 2 ½ to 3 hours. (You may need to add 1 quart of the remaining stock at this point if too much has evaporated.)

    😎 Transfer the pork to a bowl, leaving the stock in the pot.

    9) Skim any oil from the top of the stock and discard.

    10) When the meat is cool enough to handle, shred the meat, then coarsely chop it with a cleaver so the shreds are no more than 2 inches long.

    11) Return the meat to the stockpot and add the corn, potatoes, chiles, and the remaining 1 quart of stock.

    12) Cook until the potatoes are fork-tender, about 30 minutes.

    13) Add the salt and pepper.

    14) Always serve this stew with warmed tortillas.

    • Hook 'Em 1
  11. 4 minutes ago, South Austin said:

    Don't know why that reminded me of this quote:

    I want rustlers, cut throats, murderers, bounty hunters, desperados, mugs, pugs, thugs, nitwits, halfwits, dimwits, vipers, snipers, con men, Indian agents, Mexican bandits, muggers, buggerers, bushwhackers, hornswogglers, horse thieves, bull dykes, train robbers, bank robbers, ass-kickers, shit-kickers AND METHODISTS!!!

    Great movie that couldn't be made today.

    I used to be Episcopalian, until they decided that they didn't really believe in anything.  Hard core Anglican now. YMMV.

  12. 4 minutes ago, Onboard 2.0 said:

    Different strokes.  When they went to that cow of a body in 69 the pony car died IMO.  I'm growing to like the Machs, and BOSS models, but still think they look a little too redneck for my taste.

    My first car.  Purchased for $925 in 1975.  Tell me that wasn't badass.

    69 MACH  WHITE EXT 2 001.jpg

    • Hook 'Em 1
  13. We did a Malibu within those parameters for my daughter's first car in HS.  Not flashy, but reliable with good safety ratings and decent gas mileage.  It got her through college, plus some -- until she could buy her own Honda with her own money.

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