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DalTxHornFan

Burnt Ends
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Posts posted by DalTxHornFan

  1. 6 minutes ago, TwiceHorn said:

    I looked, you have 90 days to start making contractual interest payments or the stay is lifted and foreclosure proceeds. 

    I'm not directly involved, but I've heard that the standard play for many of the Paul/World Class investors is to get a receivership in place, get him away from the $, and figure out what to do with the property.

  2. 1 hour ago, C-Man said:

    Something tells me Lando will hate Ida Claire.

    It's more of a lunch spot in my book. Interesting menu and good food, but not an evening destination place.

  3. Just now, jimmyjazz said:

    Gumbo newbie here -- made a batch last year that I enjoyed, but I was flying by the seat of my pants and no doubt broke more than a few traditions, if not outright "rules" -- is there any correlation to the darkness of the roux and the protein used?  I stopped my roux short of "mahogany", because I didn't want to burn it.  I thought it tasted great, but it was definitely closer to medium than dark.  Do any cooks tailor that differently for say shrimp than they do chicken?  Or is the general practice to go full dark in all gumbos?

    Once you go black...

    • Like 1
  4. 5 minutes ago, used2b said:

    Can someone who has been paying attention please post a summary of what's going on and why?

    This twitter thread was cited above (Scroll down as it now includes arounnd 15 entries) -- it has a lot of detail on the deceased brethren and their role in Iran's terror regime:

     

  5. 4 minutes ago, bolverk said:

    I wouldn’t be casting stones. At least it’s their own neighborhood and they are closely tied to Iraq now, which is a Shiite majority neighbor. 

    Sorry, I should have said: "Iran's role in projecting terror all over the world" as was mentioned in the Yashar Ali tweet that you cited.

  6. 57 minutes ago, Jim Thompson said:

    The single most important step is the handmade stock. Chicken or pork. If you have a pressure cooker it's a snap.  

    Agreed.  I use chicken feet (get 'em from an Asian market) along with whatever bones and scraps that I've accumulated and kept in the freezer.  Add some onions, garlic and bay leaves into the pressure cooker along with some water and you're good to go.  Pro tip:  Don't add any salt when you are making stock.  Depending upon how much it gets reduced -- you could end up with something inedible.

    • Like 1
  7. 4 minutes ago, DFWTexEx said:

    And I like a place where I just order a bourbon and water, well drink, no fuss, no monkeys.

    Agreed.  Dive bars don't need no stinkin' drink menu!

  8. 7 minutes ago, Landomatic said:

    My dive bar scene in Dallas pretty much begins and ends at Inwood Tavern.  Have had some great nights there.  Although I’m less and less apt to hit up places like that these days.  Because getting old.  Sucks.

    Good place, especially when the food vendors come by!

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