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Masshole Horn

Burnt Ends
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Everything posted by Masshole Horn

  1. And then everyone in the restaurant stood and clapped!!
  2. I don't think there's been a starting level football player from Anderson since Corby Brooks and Jason Reeves.
  3. I’d get a bunch of tomatoes and peppers. Then I’d also plant some perennial herbs: thyme, rosemary, sage, and oregano. Then I’d mulch the hell out of it with 6 inches of straw mulch.
  4. Do you fish it like a spook?
  5. HPS? How are the LEDs these days?
  6. (Almost) Everything’s in the ground.
  7. Barb’s turned me on to green spaghetti. We eat it hot and I make some fresh ground Tex-Mex pork meatballs. Kids fight over who gets the leftovers in their lunches.
  8. Put a bunch of stuff in the ground. Typical tomatoes, peppers, green beans, etc.. and some new stuff. New stuff for this year: Trombocino Rampicante squash - supposed to be SVB resistant. We'll see. Thai Kaprao Basil - planted tulsi holy basil last year, but found the right seeds for this year. Native Dewberry - transplanted after the foraging season last summer; expanding nicely in a dedicated bed. Black-Eyed Peas - The Natural Gardener convinced me to try this as a green/living mulch. Probably put down way too much.
  9. I went to dripdepot.com and bought individual parts for a system to irrigate my vegetable garden. For 4 trees, you can put together a system with a timer for less than $100.
  10. OFFENSIVE COORDINATOR / TIGHT ENDS Freddie Kitchens OFFENSIVE LINE - Will Friend QUARTERBACKS - Matt Lombardi WIDE RECEIVERS - Garrick McGee RUNNING BACKS - Natrone Means Support Staff: Caleb Pickrell (offensive assistant) DEFENSIVE COORDINATOR / LINEBACKERS Steve Belichick DEFENSIVE BACKS / SAFETIES - Brian Belichick INSIDE LINEBACKERS - Jamie Collins DEFENSIVE LINE - Bob Diaco CORNERS - Armand Hawkins OUTSIDE LINEBACKERS - Ty Nichols SPECIAL TEAMS COORDINATOR Mike Priefer Support Staff: Billy Miller (special teams assistant)
  11. Recruiting board jokes from 2014... timely!
  12. Gonna need a recipe or link on this one.
  13. Anchovies are soy or fish sauce substitutes. A way to pump up the umami. My recent batch was the first time I used them. I don’t know if it was the kickass stock, anchovies, crispy chicken skin or the combo of all of them, but the last batch I posted in the gumbo thread was up there with the best I’ve ever had.
  14. Ingredients: 3/4 cup oil 1 cup flour 1# smoked sausage; in 1/4” rounds 3 chicken thighs, diced into 1/2” squares 2 anchovy fillets 2 Onions diced 1 green bell beeper diced 3 stalks celery diced 5 cloves garlic minced 2 quarts homemade stock 1/2 pound okra fresh or frozen cut into 1/2” slices Thyme, bay leaves, Tabasco, Worcestershire, salt pepper, cayenne Filé Powder Cooked Rice Green onions Steps: 1. Make a roux as dark as you like 2. In a Dutch oven, brown sausage and render out some fat. Remove when brown. 3. Brown chicken thighs in batches. Try not to crowd the pan. Remove when brown 4. Add veggies, anchovies, and some salt and pepper, stir occasionally until water is released, veggies are soft, and the pan is deglazed, add some water to help deglaze if necessary. 5. Add stock, roux, chicken, 1/4 of the sausage, thyme, bay leaves. Bring to boil and lower to a simmer. Simmer as long as you want, I like to go at least an hour. 6. 20 minutes before serving, add okra, the rest of the sausage. Add cayenne, Tabasco, Worcestershire, and any additional salt to taste. 7. Serve over rice with green onions as garnish. Add filé powder to thicken as preferred.
  15. Well, first you make a roux…
  16. nstarleather.com Handmade in USA with SB Tannery (Redwing) leather. I have a wallet from him that I love.
  17. Made a batch of chicken and sausage for this snowy day in the Hill Country. My typical method is 1. brown proteins and remove 2. deglaze with trinity 3. add roux, stock and proteins. This time I diced and crisped up the chicken skin and added 2 anchovies to the trinity. Stock was a gelatinous beef and chicken stock I had made for Italian beef sandwiches. Sausage was homemade smoked pork and garlic.
  18. I have "The Food of Sichuan" which I have really enjoyed. Online reviews indicate "Every Grain" is a more general Chinese book. I'm confident that either book is a winner.
  19. Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce. Mise: Final outcome: Was really good.
  20. Also read the name of the dish, "Takeout-Style Kung Pao Chicken," not "Gong Bao Ji Ding." Kenji is fucking nails. Here's the other: https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe
  21. Tell me more about the salad.
  22. Direct correlation with on3 subscribers.
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