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DalTxHornFan

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Posts posted by DalTxHornFan

  1. 22 minutes ago, Fico said:

    And the recipe for this black magic finishing sauce is….

    Different steak technique

    Got a cookbook written by Matt Martinez in the '90s and it has an interesting steak treatment.

    Apply some Texas Sprinkle to both sides (TS is a mixture of garlic powder, salt, pepper, and cracker meal).

    Dust the steaks with flour.

    Heat 2 T oil (clarified butter here) in a skillet. Brown steaks on both sides and cook to your preference (medium rare here).

    Add 1 t Black Magic Finishing Sauce to one side of the steak and another teaspoon to the other side after you flip it. About 45 seconds before it is done.

    Black Magic Finishing Sauce is composed of 10 oz Kikkoman lite soy sauce, 1/3 cup red wine, and 1/3 cup red wine vinegar. Matt says his Dad got the idea for it from a friend who owned a Chinese restaurant in Austin. Matt uses the Sprinkle stuff and Black Magic sauce extensively in this older cookbook and the one published in 2006.

    http://www.shaggytexas.com/board/showthread.php/62705-Different-steak-technique

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  2. 2 minutes ago, TwiceHorn said:

    One of the favorites was when you get some type of shitty letter from opposing counsel, usually signed by a partner.  You look at the metadata and you may find out which associate drafted it initially.

    Or that the document was originally drafted for another matter altogether.

  3. 8 minutes ago, TwiceHorn said:

    I don't know, does anybody other than lawyers ever examine the properties on a Word doc or pdf and find some interesting "information" about who may have authored the document and/or when?

     

    Forensic accountant here -- I always look at metadata on errything!

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  4. 52 minutes ago, dcbc said:

      So my question is did the ribeye overtake the strip as the premier cut at some point or did my old man just have a preference that went against the popular notion?

     

    Against popular notion or not -- your Dad wasn't wrong.

    I'm on team NY Strip.  I like the texture and flavor.  Ribeyes and filets are great for making steak tartare.

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  5. 26 minutes ago, dcbc said:

    Helluva great writer and funny as hell.  Although my political position has shifted a lot in the last twenty years, I need to revisit "How to Drive Fast on Drugs While Getting Your Wing-Wang Squeezed and Not Spill Your Drink."

    Here you go:

    What I’d really like is a new label. And I’m sure there are a lot of people who feel the same way. We are the Republican Party Reptiles. We look like Republicans, and think like conservatives, but we drive a lot faster and keep vibrators and baby oil and a video camera behind the stack of sweaters on the bedroom closet shelf. I think our agenda is clear. We are opposed to: government spending, Kennedy kids, seat-belt laws, being a pussy about nuclear power, busing our children anywhere other than Yale, trailer courts near our vacation homes, Gary Hart, all tiny Third World countries that don’t have banking secrecy laws, aerobics, the U.N., taxation without tax loopholes, and jewelry on men. We are in favor of: guns, drugs, fast cars, free love (if our wives don’t find out), a sound dollar, cleaner environment (poor people should cut it out with the graffiti), a strong military with spiffy uniforms, Nastassia Kinski, Star Wars (and anything else that scares the Russkis), and a firm stand on the Middle East (raze buildings, burn crops, plow the earth with salt, and sell the population into bondage).

    There are thousands of people in America who feel this way, especially after three or four drinks. If all of us would unite and work together, we could give this country... well, a real bad hangover.

    P. J. O’Rourke
    Jaffrey, New Hampshire 1986

          reptile.gif



     

    How to Drive Fast on Drugs

    While Getting Your

    Wing-Wang Squeezed

    and

    Not Spill Your Drink

    https://www.heretical.com/miscella/reptile.html

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  6. 1 hour ago, TwiceHorn said:

     

    These are presented for "public consumption" by non-public entities (Trump's corporate shell game).  They aren't intended to be relied upon by banks, investors, or the IRS.

    I can't think of anyone that would have such a document prepared.  Companies usually have financial statements prepared for three reasons:

    a) quarterly/annual reports for public companies regulated by the SEC

    b) for lenders 

    c) to solicit investment or report to investors in other than a public offering of securities.

    And, types of financial statements for the IRS.  And, rather obviously, these cannot be accompanied by such disclaimers or prepared with so little investigation of actual facts or application of Generally Accepted Accounting Principles.

    Nobody except teh Donald prepares bullshit, unaudited, no-GAAP financial statements to show an ignorant public how wealthy he is.

    If these had been prepared for or shown to those type of entities, Mazars might be looking at some liability, although it's pretty thoroughly disclaimed.  And, I think very few reputable accountancies would permit their names to be attached to such statements, even with disclaimers.

    You guys can wring your hands all that you want, but the language Mazars utilized is standard for compilations.  They didn't just invent it for that one particular client.

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  7. On 2/9/2022 at 3:43 PM, Lobo said:

    I hate Wal-Mart, but putting a wrecking-ball to it seems a bit harsh given they were only supposed to take out the two restaurants, no?  

    It was a cool space inside.  Went to some ribbon-cutting thing there a few years ago when Adler took all the credit for bringing a 30-person tech office to Austin.  It was some douchey night-club before that and of course, before that, original Drafthouse.  the footprint of that new building will be much bigger than I expected then.  I'm sure it'll have a 2-year, $30mm parking garage that will be functionally obsolete in 5 years.

    This piece about the original Drafthouse location includes a pic of the Wal-Mart tech office.  Neat space.

    https://austin.towers.net/pour-out-some-popcorn-for-the-end-of-austins-very-first-alamo-drafthouse/?pro=caitlyn@towers.net

    409-main-space-scaled.jpeg

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  8. 36 minutes ago, deadshank said:

    Every cattle rancher I know from 4 in Texas, one in Colorado and one in Montana say the same thing.  The prices are controlled by the meat packers.  The packers’ margins are high while the ranchers’ margins are very low.  
     

    I do my best to buy from local butchers in Uvalde (Uvalde Meat Market slaughters stock from local ranches and Chaparral Feed lot at their own facility).   Their beef is top notch.  
     

    Also, Nunley Bros. is selling all wagyu beef from their own ranch  at their storefront named Cattleman’s Beef in Sabinal.   It is fantastic product.  I do not know who slaughters the beef.   
     

    Per the meat market / slaughter house guys I know they say smaller  packers could open up; however, they will need a state inspector for product shipped within the state and a USDA inspector for product shipped across state lines.
     

    Getting a full-time USDA inspector assigned to and actually live in a tiny market like La Pryor (which a guy is trying to pull off) is quite a tall task.  
     

    Further, the USDA and the EPA are making new slaughter facilities difficult to open with more and more stringent construction, safety and operating guidelines.  It’s kind of like the guys already in the club are protected to a degree.  
     

    The key to making it work is the slaughter house under your own control and not relying in the bigs.  Of course, the bigs have scale and get to cruising altitude more quickly.  Smaller guys are usually pricier but have better product. 

    That USDA inspection requirement seems to have been a big impediment to local slaughter facilities.  A bunch of them have closed and it has limited the options for sellers.

    When I was growing up, we never bought beef at the store.  We'd go halves with the slaughter house to process our animals.  The other side of that coin was that I had no idea how wonderful aged beef could be.  "Belle" would be sliced up and frozen in white butcher paper at home the next day.

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  9. 12 minutes ago, Al_4_ISU said:

    Heading there a week from Friday for the first time.  Got the Lakefront tour scheduled for 1PM on Saturday.  Pretty open outside of that, but have a few Bloody stops that I want to make.

    Anyone know any good watering holes for live music?

    Don't know about live music (probably mostly polka bands in Milwaukee, anyway!), but as I mentioned above, the Brady Street district is a happening bar and food scene.

  10. On 2/7/2022 at 2:37 PM, mchookem said:

    we ended up talking to the owner for like 15 minutes (bc we are planning a move to Denver soon). turns out he was the original owner of Arroyo's and sold it however many years ago to move to Denver himself. still had the restaurant bug so opened 5280, then moved back here b/c he got homesick for Texas. and ended up in the same spot as Arroyo used to occupy off FW. funny story 🙂

    That's Clay McPhail, a really good guy.  The Ditch went to hell in a hand basket after he sold out to the Winstanley's.

    No more homemade chips and salsa and fewer cute servers!  I hope the new place is a success.

  11. I haven't been to Tulsa in a good bit.  Is The Celebrity Club still up and running? 

    That place was like stepping into a Rat Pack time machine.  Great Martini's, table-side Caesar salads, and excellent thick steaks.

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