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Etexhorn13

Burnt Ends
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Everything posted by Etexhorn13

  1. Etexhorn13
    my wife was given about 10 tickets to the roughnecks game this weekend, so I pretty much have carte blanche to invite anyone of my friends that want to go. I’m hoping it will be a good time.
  2. Etexhorn13

    Sandwiches

    Etexhorn13 replied to tx 3 putt's topic in Houston

    Went to that newish Ike’s Love and Sandwiches in the heights a few weeks ago and thought it was pretty awesome.
  3. Etexhorn13
    Black Pumas at White Oak tonight played probably the most fun show I’ve ever been to. Didn’t expect them to be that awesome, and that singer has some serious pipes. Loved all of it.
  4. Etexhorn13
    Listened to a 30-40 min podcast from the NYT this week about a doctor in marshall pushing to ban tackle football 7th grade and younger. Looks like he was successful through the school board for a few years, but of course that didn’t last long. Pretty interesting read/listen, especially being from the area originally: https://www.nytimes.com/2019/11/16/sports/youth-tackle-football-marshall-texas.html edit to add, this doctor guy has some pretty great East Texas colloquialisms is you find the podcast to listen to.
  5. Etexhorn13
    And Evans ya stupid sip!
  6. Etexhorn13
    To me it was a pretty depressing album in general. Not that I dislike it on the whole, just kinda depressing.
  7. Etexhorn13
    This album kindof sounds like it was made by someone that was on heroin the whole time compared to a lot of his other stuff.
  8. Etexhorn13
    Marcus King put out a new album today.
  9. Etexhorn13
    Anyone seen White Denim out of austin? Seeing them tonight, I’ve heard they put on a good live show.
  10. Etexhorn13

    Black Pumas

    Etexhorn13 replied to jimmyjazz's topic in Music

    I’ll be seeing them in a couple weeks at White Oak in Houston... very much looking forward to that, but also very much hoping they don’t oversell, although I suspect they will.
  11. Etexhorn13
    Maybe Moorehead ends up Back at Penn state this year after all.
  12. Etexhorn13
    a little more detail in “invoking Jerry sandusky’s name”
  13. Etexhorn13
    #1 has been getting his lunch eaten all night. Damn.
  14. Etexhorn13

    Countryisms

    Etexhorn13 replied to Buzzrock's topic in Lulz

    More fucked up than a soup sandwich.
  15. Etexhorn13
    Seeing them in Houston on the 31st.
  16. Etexhorn13
  17. Etexhorn13
    Shit homie it’s been a lost decade for college and NFL teams in this state.
  18. Etexhorn13
    What up with Omenihue not playing today?
  19. Etexhorn13
    This is quite an ass kicking for a 13-0 game
  20. Etexhorn13
    It’s is an absolutely beautiful day, too. Total waste.
  21. Etexhorn13
    Is it just me, or does she seem aligned?
  22. Etexhorn13
    I will definitely miss Devin the Duve. I’m glad he finally had his breakout year, no clue where we’d have been without it.
  23. Etexhorn13
    So like I said, it’s very simple but turns out awesome every time. Start off with 1 lb unsalted butter, you’ll want to soften it either by defrost for one minute or letting it sit out for an hour or so. Use 3-4 large cloves of garlic, and one large bunch of parsley with stems discarded. Chop garlic and parsley some, then add it to the food processor with the butter. Salt and pepper to taste and process until it’s smooth. At this point, you can cut into your baguette however you’d like (I like to cut down the middle and spread butter on top and bottom, then cut into slices later... maximum butterfication). Wrap bread in foil and heat for 15 minutes or so. Pro-tip: use this garlic butter for shrimp scampi - melt and pour over your sautéed shrimp.
  24. Etexhorn13
    Making for the first time in a long time and I’ve lost the recipe I used to use. I know that I’m using tomato, as I grew up with creole jambalaya and I think it has a better presentation anyway. Anyone have some tips? I have my baseline recipe (basically John Besh’s but I’m open to any and all suggestions/tweaks/recipes that work well.
  25. Etexhorn13
    After having a great mix of Texican and Cajun for Christmas, I’m sticking with that theme for our New Years Eve party. I bought roughly 10 lbs of boudin at Best Stop on our way back to Houston from Lafayette, so going to start with that and some sort of Mexican bean dip (think Lupe Tortilla bean dip) as well as a couple other little things. I’m also making a big ass pot of chicken/andouille jambalaya and garlic bread the way my dad makes it which is by far the best garlic bread I’ve ever eaten. I’m not sure how something so simple can be so damn good.

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