irishtexan

Dickies is to bbq as tabasco is to hot sauce.

FYI, tried to make a green version with serranos, japs, fermented tomatillos, garlic and cilantro and it was way too spicy and I didn't really care for the flavor. I'm sticking with ripened red peppers from now on.

Get the Asadero tacos. By far and away the best thing on the menu.

Moreno is a few miles away from me and they're putting out some killer bbq and burgers. I hope more people go support them so they stay open, but not so many people that they start having super long lines.

I make my own table sauce now and I use it on almost everything. HEB occasionally has red jalapenos in stock. I'll by about 25 of them, clean them, halve them and throw them in a 2 quart jar with 2-6 habaneros (depending on how hot I want the sauce) and lacto-ferment (3% salt-water solution) them in my pantry for a week. I burp the jar 2-4 times a day (more frequent in days 2-4 than 5-7). Then when they no longer are releasing gasses like crazy I reserve a cup of the brine. Drain the peppers, throw them in a blender with the reserved brine, a half cup of white or white wine vinegar, about 12 confit garlic cloves (or just regular old garlic), and whatever else you want to church it up with - carrots (in which case I would ferment those too), simple syrup, orange juice, etc. Once blended, you can either strain it through a mesh sieve to remove the solids, or you can leave it thicker for more of a thin salsa consistency. If you reserve the strained solids you can dehydrate them in the oven to make a kick-ass chili powder or chili crisp. Here are three versions I've made. The one on the left is half-strained combo of a super-hot version and a medium version. Medium is standard strained japs/habaneros. The one on the right is not as hot, where I used only cored and seeded japs and threw in some orange juice and a higher concentration of brine. Made that one because the other ones were a little too spicy for the wife and boy. Gonna grow a shit ton of peppers in a garden this year and make a bunch of versions of this stuff and see what I like best.

define "new". and what kind of bar do you like? name a few in your wheelhouse.

I lived in Chicago from 2001 to 2011. When I came home to visit, no one would have been able to talk me into not eating brisket and instead eating beef cheeks. That being said, those are some killer beef cheeks. And in a way, L&L not serving brisket acts as a line regulator. People want brisket so the lines are rarely 1 hour+ (at least when I've gone). Can you say that about any of the other joints that made the TM top 5 or 10?

Read this article last week. Actually ended up there because Texas Monthly's taco guy Jose Ralat included her "Espegetti Verde" as, perhaps, the very best thing he ate all year in 2022. She's got a cool story (as long as you're open-minded and lean toward inclusivity) and is apparently a badass bbq cook. Looking forward to checking this place out.

I buy the pre-shredded chicken at HEB by the deli, a big ass box of the Central Market power greens, throw in your typical salad veggies (tomatoes, baby carrots, red bell pepper, green onion, pickled red onion, japs). I'll either make a vinaigrette, use a chimichurri, or a buy a low-fat ranch and mix like two to three tablespoons of that with an equal-or-more amount of the green jalapeno sauce from Trader Joe's and use that as a dressing. Usually I'll microwave the chicken for like 30 seconds cuz I like the protein to be warmed up. Otherwise I try to grill lean proteins and veggies and make like three lunches out of the leftovers.

I was under the impression that Disu would go play overseas. I don't think he's an NBA prospect, but he can make like $700k overseas, which we probably can't match with NIL.

What's the general consensus on the 25 class? Right now there are 15 players from the state of Texas in the On3 composite top 100, and 6 in the top 32 (generally 5-star players). Seems like a much stronger class than 24, but I know it's way early and shit is bound to change between now and then.

I don't love the Delicatessen branded tamales. Too much masa and light on the fillings. Also super expensive. Nearly $11 for five tamales as compared to a dozen for almost $10 of the Mi Tienda version.

Letting them inbounds and run 7 seconds off the clock was borderline criminal.

Homemade biscuits and gravy. Topped with a fried egg and some fermented red jalapeño hot sauce I made a while back.

As well as an unscrambled brain….

I do pretty much the same. But I wouldn't coat it in butter and cook at 500. Butter burns at 350 degrees. I coat in olive oil and cook at 400 and they're typically done after 45 to an hour.

You're paying about $5 for the convenience of not having to go to the fish counter. Price for atlantic salmon at the counter is $12.24/lb. Price in the coffin is $17.44/lb. I think that's ridiculous.

Bun was in the freezer and kinda freezer burned, so I microwaved it and toasted it. Turned out fine. Looks shitty.

Made chicken fried steak for Texas Independence Day yesterday. Had a leftover cutlet. Threw it in the air fryer and whipped up a serving of cream gravy. Topped with japs as a nod to the Hole In The Wall’s legendary Reality sandwich.

Happy belated Texas Independence Day y’all!

Friendly reminder to procure your CFS ingredients for Texas Independence Day tomorrow.

That's gotta be a photo of his dad, right? Dude looks like a 47 year old tech bro/weekend surfer.

I think a large portion of our fanbase can't figure out why undersized and unathletic walk-ons are getting meaningful snaps at linebacker. Hence the rage...

Cooper manning was at Donn’s depot tonight. That’s all I got. Thought y’all would want to know.

What in the living fuck are those hayseeds blathering about? Christ almighty, they’re more into their feelings than when I tell my 7 year old he can’t have candy for breakfast.