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Masshole Horn

Burnt Ends
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Everything posted by Masshole Horn

  1. Do you have to slice it beforehand? Waiting to slice will help with heat retention and yield a better product. Also, charge your cooler with boiling water before adding meats.
  2. Many here will disagree, but I've found Cooper's in Llano to still be putting out quality food. Ordering from the pit and the ambiance inside are both classic Texas BBQ that should be a cool experience for a non-Texan.
  3. He’s doing an oven roux.
  4. I made a xanthan gum roux when I was eating low carb. Browning it gave flavor and prevented any slimy texture that happens with xg. If you’re using sausage, make sure it doesn’t have a binder with gluten. I’d use fish sauce instead of soy because I use fish sauce or anchovies in everything, but I’m sure those aminos will be fine as well.
  5. Masshole Jr. was really into the season this year, got to chuck the ball with Gunnar at a tailgate, go the Georgia game with his grandfather, and really dive into the game and team as a whole. He was at his mother’s last night. He is with me on the 20th.
  6. I agree with a lot in this thread, for me notably: Appetite, Ten, Viva Terlingua, Rumors, Stardust and Stranger, and various Zeppelin albums. I add Charley Crockett's "The Man from Waco" to the list.
  7. Hi All, Looking for summer camp recommendations for my kids: Daughter, age 12: 1-2 week overnight camp themed 1 week day camp (Creative writing, fine arts, digital art, coding). Son, age 9: 1 week overnight. He might be a little young to go to a solo overnight camp, so maybe just day camp 2-3 weeks of day camps (Sports, football, math, outdoors/fishing) Long-term, I'd like them to go to the same overnight camp through high school. I'm ok with driving a couple hours each way for overnight camps... or if it's perfect a flight. Thanks!
  8. House of Three Gorges last night. Was very good. Restaurant was very busy. Had dry pot beef, red braised pork belly, dry fried green beans, cold tripe, oxtail, and beef appetizer, and some boring stuff for my mom. Really can't go wrong between 3 gorges and China Family.
  9. Adobo. Was very good. In the regular rotation now.
  10. Yep after doing potato pavé twice by hand can’t wait for uniform 1/16” slices.
  11. Sous vide, 133 for 6 hours and blasted at 500. Was great.
  12. 6.5# HEB Prime dry brining in the fridge right now. Still not sure if I'm going to reverse sear or sous vide.
  13. I'm thinking about the same. Plan is to dry brine for 48 hours, bath for 6 hours at 135. Pat dry and blast it in a 500 degree oven until it's nice and crispy on the outside. I watched the Sousvide Everything guy on Youtube do 2 different roasts. He did them at 137. On one he he cut off the bones then trussed them back on. I think Kenji did the same remove and truss. I haven't decided if I will do that yet.
  14. You should probably stick to Facebook comment sections.
  15. Taking Youtube and FB comments seriously is like taking Texags seriously.
  16. Ate at OKO on East 6th. on Friday. Had the hamachi, lumpia , adobo chicken & pork belly, a glass noodle dish with a pork topping and grilled shrimp (daily special), and Filipino lime pie. We sat at the bar (scorpion bowl!); it was a really good experience and the food was great (Lumpia was under-seasoned). Would def recommend. Now, who can share their Filipino grandma's adobo recipe?
  17. Made the Hungarian Mushroom soup. Thank you Surly.
  18. nfhsnetwork.com It's like $12 for every playoff game not on Bally/Fanduel.
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