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Masshole Horn

Burnt Ends
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Everything posted by Masshole Horn

  1. 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.
  2. Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce. Mise: Final outcome: Was really good.
  3. 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
  4. Tell me more about the salad.
  5. Direct correlation with on3 subscribers.
  6. Nope, he used Sydney Carton instead of Mavis Beacon to learn typing.
  7. We don't need to adopt that agrarian nonsense.
  8. Daughter wanted to make ramen, so we did:
  9. Only when he was working out of Corpus.
  10. I found 2 drying out spare ribs from last week when i was putting the chili in the fridge... no idea how I missed those. They could have added some more smokiness.
  11. What was in the fridge chili: Standard chili pepper slurry with guajillo, ancho, arbol,and puya. Onion, garlic, cumin and Mexican oregano. Half a can of tomato paste, a couple spoonfuls of salsa, a chicken thigh, a couple ounces of homemade smoked sausage, 1/2 pound of capicola that was too thickly sliced at the deli, 1.5# of 80/20 ground beef, chicken stock, masa, and a couple splashes of fish sauce. Damn tasty.
  12. a smug sense of superiority.
  13. Between this and Parisa, I realize I need to be spending more time in Medina county.
  14. Got a meat grinder attachment for the kitchenaid and got around to some actual sausage making. 60/40 pork/beef Salt Pepper Cayenne Fresh Garlic Did a single grind with the coarsest plate. Stuffed and let sit in fridge overnight. Think I over stuffed a bit, had some bursts when forming links. Smoked to 155 internal, ice bath, cooked one link for another hour on the smoker, and put the rest back in fridge. Flavor and grind were good. Casing was still a touch rubbery. Do I speed up or slow down the auger to avoid overstuffing? What is the best method to get that casing to be a brittle snap?
  15. The first hole is the wife; second is the daughter; the third is a milking machine that won't let go until it gets 50 gallons!
  16. Hey, we're talking about former Texas QB Shannon Kelley's ex-wife here!
  17. 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.
  18. 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.
  19. He’s doing an oven roux.
  20. 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.
  21. 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.
  22. 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.
  23. How many weeks did your kids generally attend?
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