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Etexhorn13

Burnt Ends
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Everything posted by Etexhorn13

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    Sark Tower got me thinking... 2021 season thread name... The Sark Knight Rises?
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    After watching the presser, the only thing left for me to know are his thoughts on whether winning football games is hard or not. I have a feeling I know the answer
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    Less trustworthy than fat ketch
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    Made some homemade marinara, meatballs, and fresh fettuccini.
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    Forgot to post, but this is a recipe thats definitely in the rotation. It’s really easy to make with some pretty simple ingredients. I make this when we feel like mixing it up a little, and throw it on top of some riced cauliflower. Double the curry paste and add some cayenne pepper to get some kick. https://www.google.com/amp/s/www.foodnetwork.com/recipes/melissa-darabian/easy-chicken-curry-with-vegetables-recipe-2107356.amp
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    this is all very good news to me.
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    Are they still doing a limited menu? I’ve been waiting for them to add their smoked chicken taquitos back to the menu. That might just be the best Tex mex meal I’ve ever had.
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    That’s a pretty nice smoke ring for a Kamado
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    nvm dbl post
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    I used basically the @jimmyjazz recipe recently and it turned out great. Listen to this man. The only thing I wish I had done was throw in a few more serranos or habaneros in my initial steep/blend as it wasn’t quite spicy enough for me. But his recipe posted on some page in this thread is the ultimate recipe/starting point for anyone making their own chili paste. Full disclosure: I like anything that’s supposed to be hot to burn my hair off sO I have a pretty high heat tolerance, Your mileage may vary.
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    This post got me wanting some chicken noodle soup, which I made tonight following the ingredients in this recipe loosely. Did you write this recipe? I ask since you signed up a few days ago and it’s your only post. If you did, I question your grasp on the English language but also offer encouragement because it turned out pretty good, with a few alterations. The actual recipe as written leaves a lot to be interpreted though.
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    I’ve watched a bunch of UL games this year as my in laws are big in the ragin Cajun community. They always seem to be in tight games, but I’ll say that they are pretty good at what they do, running the ball. They’ve been limited by their QB play being inconsistent for years, but I don’t think they’ll necessarily be a pushover when we play them next season. Napier is also by far the best coach they’ve ever had, we’ll see if he’s still around after this off season.
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    I found the mi tienda Pork tamales far superior to the chicken/cream cheese.
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    This dude talks a lot of shit for someone that couldn’t see the field.
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    My brisket turned out easily the best out of the ones I’ve made so far, which is only about 4. My in laws gave me a the digiq and pit vipers fan so I had to christen it right away. Probably could’ve trimmed some more fat but it was certainly not lacking for moistness.
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    It was gone before I could get a pic of the full plate, but since my wife and I couldn’t go to my parents’ this year we decided to do an herb crusted standing rib roast with baby potatoes and asparagus. This is helping make up for having to miss out on family.
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    This is the true meaning of Christmas
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    Torchys Diablo sauce
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    Smoked a brisket to vacuum seal and take to my family, but we got a very last minute notice that someone got a positive COVID test, so my wife and I will be having brisket everything for the next several days.
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    My MIL gave me a recipe I use for crawfish étouffée that makes a goddamn good version, I’m not sure it would be much different swapping out shrimp. Should be on page 1.
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    Thanks, that’s a good *point* and something I realized after I had thought about it a bit. Got everything to 203 and by that temp it was pretty smooth probing. Set it in a cooler for a while. Not worried about eating it tonight as I’m going to vacuum seal and take to my parents tomorrow but I’m definitely going to snag a few bites as a midnight snack
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    Dbl post

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