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DalTxHornFan

Certifiably Surly
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Posts posted by DalTxHornFan

  1. 27 minutes ago, zlavydra said:

    Subscribed. I'm visiting from April 2 - 6 with the family. Staying at the Omni near the Galleria.  We went to the kid's discovery place last time, and we'll probably do the Space Center this time.  What's are the board's views on Caracol and Kenny & Ziggy's?  Heard a lot about those places but I'm wondering if it's just hype.

    Love Kenny & Ziggy's.  Last I saw though, they are closed as they are moving into the old Luby's Galleria location.  Reopening date is TBD. 

    Updates will be here:  https://www.kennyandziggys.com/

  2. 3 minutes ago, Updawg said:

    Maybe do Kemal or Galveston? Why stay downtown the whole time?

    Pasadena, Texas city?

    True.  My kids loved all that NASA stuff back in the day.  Also that whole Galveston ecosystem pyramid, as well.  All along with a fabulous dinner at Gaido's or Damian's.  [Caveat - I'm old.  have no idea about what is going on now.}

  3. 5 hours ago, NeverMarryAStripper said:

    A lot of the area hotels have free shuttles to/from the park.  I don't know if Harrah's does.  Uber can be a real hassle around the park.

    I've definitely walked that bridge before.  It's around 2 miles to the ballpark.  Maybe we grabbed drinks/food somewhere en route to make it seem shorter.

    The most important thing is get up to Omaha!

  4. 58 minutes ago, elfenix said:

    the pappas changed stuff when they took it over.  ex: changed canned green beans for fresh.  which made the olds complain because they could no longer gum the green beans. 

    They did upgrade certain of the food experience with fresh vegetables and much better quality seafood.  There was definitely some sticker shock when the sides were priced over $1.50 -$2.50.  Welcome to the real world, olds!

  5. 3 minutes ago, tx 3 putt said:

     

    yes, all 3 want to go into patent law. none of them are 'gear heads'

    if you're a 'gear head', you stay in engineering. if you have any business sense and personality (most engineers are 0/0 here) move to the business side. an mba helps but can't over come an engineer personality. i learned very early on from watching very smart, technical savoy engineers that I didn't want that life. jumped to the business side the first opportunity i could. haven't looked back sense. my hidden talent is identifying talent. 

    download (5)

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  6. 8 hours ago, BabaYaga said:

    And when you stop to get gas, food, piss, etc.  Someone stand guard on your stuff.  Had some fuck waffle steal a rack I was going to euro mount and cooler full of meat out of the back of my truck years back driving back from the ranch.  This was maybe a decade ago and it still gets me spun up.  I just went in to use the bathroom at a DQ.

     

    jake.jpg

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  7. 6 hours ago, Deej said:

    When I was a kid, instead of soaking the liver in cold water for 20 minutes, my mom would put the liver in a bowl of cold milk and let it soak in the fridge for three or four hours. Really makes it tender. 

    I do that milk thing when I make pate.  It seems to pull out some of the more objectionable flavors out of the liver.

  8. 1 hour ago, burntorangebongos said:

    Do you add hot sauce or sriracha to that? Looks like it could use some.

    I try to keep it pure, but I've added garlic powder to that milk/egg wash with good results.  And there is almost no such thing as "too much" fresh ground black pepper.

  9. 12 minutes ago, Lobo said:

    I've had good success with reverse sears before but only for a handful of steaks.  Meh, I'll sort it out.  If I don't...I'll just cheat and microwave the shit outta the ones that folks want well-done.  They'll never know the fucking difference anyhow.  As long as I get the medium rare/medium ones right.  Just never done a dozen at a time before.  but sous vide for travel sounds like a plan to try anyway.  

    Back to the steak porn pics.....(where's Hope Solo?) 

    Lobo -- this reverse sear approach is the way I've been doing the big 12-15 steak cooks for opening weekend at deer lease or for other big events for many years. Foolproof if you don't lose track of what has been on and for how long.

    Very often there is whiskey involved -- so ya' gotta' stay on your game!

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  10. OK, I know that I'm being a fan boi, but I am convinced of how great this works when you are doing a big steak cook of good quality, thick steaks:

    Reverse-Seared Steak Recipe

    The reverse sear is one of the easiest, most consistent, most foolproof, and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

    https://www.seriouseats.com/reverse-seared-steak-recipe

  11. Seriously, think about doing a reverse sear approach.  Same concept, but you don't have to drag around a bunch of equipment.  Use a slow oven to get the proteins to where you want them temperature-wise before slapping then on a fiery-hot grill for the desired completed cook temp.

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