HouTex

This is hilarious. Sucks that he felt the need to apologize.

Looking at harriscountyfws.org the nice rain was SE of downtown. Most other places around Houston have less than .10 inches of rain so far today.

We’ve only just had a sprinkle so far in downtown Houston.

I liked my Viking griddle and used it all the time. It developed a nice patina.

My last three homes had Viking, Thermador, and now Miele gas range or cook tops. The Viking range top was superior to the Thermador range top. The Miele cooktop looks puny compared to the larger range tops but it kicks ass. The Germans make some good stuff. We have a Miele double oven/microwave and we love it.

This is pretty much my and my wife’s experience. But we got it after a wedding in June. Both of our cases were mild.

Oh, and don't forget to remove the stems, seeds/veins from the chiles before you chop them and add them to your sauce.

Check out the cookbook by Huntley Dent, the Feast of Santa Fe: Cooking of the American Southwest. I use his recipe for the basic green sauce as a guide, but I often vary it. For about six of the bags of pre-roasted green chiles (maybe 9 lbs?) you buy at HEB or CM, peeled and roughly chopped, first I'll saute two medium onions, rough chopped, in a 1/4 cup of neutral oil. Cook just until the onions are translucent. Add enough flour to make a thick roux and cook just until the raw taste of the flour is gone--you don't want much color to the roux. Add about a 1/2 head of garlic, peeled and minced, and a tablespoon each of salt, ground cumin and Mexican oregano. Cook for a few minutes and then add the chopped green chiles and as many cans of tomatoes--chopped or whole, to your taste. Sometimes I also add a couple of small cans of tomato sauce as well. The amount of tomatoes is a matter of taste. I usually add two 14 oz. cans of tomatoes. Finally, add enough chicken stock--at least a quart--to get the consistency of a medium-thick soup. Cook it down in a steady boil for about 20 minutes, stirring frequently. Taste for saltiness and adjust accordingly. I'll then partially puree the sauce with an emersion blender to get my desired consistency. I still like to see pieces of tomato and green chile in my finished sauce. If you don't have a blender, then do a finer chop to the chiles, onions and tomatoes. Generally, the cookbooks say that the finished sauce should coat the back of a spoon. I'll err on the side of a little thinner vs. thicker. The sauce will thicken when it cooks with the enchiladas or the eggs and cheese. The leftovers from each frozen quart will thicken in the fridge as well. I'll freeze the sauce in quart containers and it lasts throughout the year.

One of my annual cooking traditions is to buy several pounds of roasted Hatch chiles from HEB or CM and make a big pot of sauce for huevos rancheros and enchiladas for the year. It’s a nice occasional break from my beloved tex-mex. I haven’t seen the roasting station yet. Should be here in the next week or so.

After a long plateau, starting to see a decline in daily admittances in the SE Tex region as well.

You can (and likely will) get shingles again. You just don’t know when. And it usually comes back in the same area of your body. I had shingles in my mid 50’s and then when the Shingrix shots were approved it was highly recommended that I get the shots. So I did.

I’m from Rosenberg and I ate there at least once a week until I left for UT in 1980. Great food. I go back whenever I can and order the cabalero special.

A little lime juice and then cover with plastic wrap actually touching the surface of the guacamole (completely, no air pockets) works well too.

Same here with the Shingrix shots. But they are worth it. Shingles can be devastating. I know a guy who still can see out of one eye after getting shingles. I got shingles about a year before the Shingrix shots were approved and it sucked. For me, worse than covid.

What’s a starfucker and what does it have to do with wearing dark clothes at night?

Pedestrians that wear dark clothing near or after dark-especially in poorly lit areas. They have a death wish.

Refried beans at Armando’s are glorious. They seem to be 1/3 rendered bacon fat and 2/3 beans. Pretty much been that way since the mid 80’s.

In the early 80’s this happened just about every night in west campus.

Whitman's wife was from Ft. Bend County-my home county. In the 60’s it was still very rural with a relatively small population. My parents knew the wife’s family and met Whitman at a party. My father said he seemed like a normal young man.

Soccer . . .

What is the deal? Is it just me, or is Watts really hot?

No picture but I just had a 2018 CDP Domaine Du Pegau Reservee and it was one of the best wines I’ve had in the last several years. Many people might say this was an over the top fruit bomb. They would be wrong. Leve gave it 95 points and I would agree.

Agree with the slide point. I have girls (now 31 and 28) and when they were young I kept my weapons safely away from them—they never shot them and never cared to try. In any event, there is no way either of my daughters could have been physically able to pull back the slide to load my Browning Hi-Power when they were adolescents or even in their early teen years. They’d have a tough time pulling the slide now. I suspect boys are not much stronger than girls until they hit their teens, but I can’t remember.

A shower here in 77057. Had a little rain yesterday as well. We’ll take anything we can get.

I was 18 when this came out and a freshman at UT. Katherine Ross had it all going on. And I’m a sci-fi nut. Love this movie.