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elfenix

Certifiably Surly
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Everything posted by elfenix

  1. I use Morton's or sometimes HEB brand and they're nearly 2x as dense as Diamond Crystal, so it's not just the pepper grind which is a variable here. I do note my briskets turn out noticeably more peppery than a lot of stuff you get from restaurants. But I like it that way.
  2. i mix at 1:1 by weight, which depending on the coarseness of each is 3 or 4x pepper to salt. the right amount of S&P is the amount that sticks to it. it's hard to over season brisket but it can be done by dumping s&p on top and then not letting what doesn't stick fall off. use standard yellow mustard to help with the stickiness. just smear a thin layer on.
  3. I said it a long, long time ago: everyone at ICE needs to be fired with no possibility for rehire. The whole thing is corrupt up and down the bureaucracy.
  4. Excellent baserunning
  5. I literally love Jose altuve
  6. Mikeska's in Sealy
  7. Very best lasagna I've ever had was at Trattoria del Tempo Buono. It was unreal. Reservation recommended but I showed up in a rain storm late afternoon looking like a drowned rat and they took pity on me. Completely revitalizing. Otherwise there's amazing food to be had just wandering around and popping in for tigelle or tagliatelle or tortellini
  8. It's Ms. Tootsie's 90th
  9. It's like they basically just skipped to the end of Heir to the Empire
  10. https://www.medpagetoday.com/special-reports/exclusives/115180
  11. I'm never sure exactly what she's cooking
  12. it's pretty awful i'm gonna wash it down with some campari
  13. fuck it i'm gonna drink some right now.
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