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Mack Tripper

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Everything posted by Mack Tripper

  1. Altuve, Correa, Gonzalez, Gurriel, Rondon, Maldonado, I didn't know Trump posted here.
  2. They recently bought Cyclone Anaya's too, which was already terrible.
  3. Looks like we are still working on trading Anderson. I wouldn’t be surprised with trying to get Bazemore with some picks and cash thrown in.
  4. Yesterday at TW I was hounded about some shit bourbon made in Tyler or Longview. No fucking thanks. And agreed that Specs is worthless these days.
  5. Ariza is 33 with a lot of wear on the tires being a one and done and having played a lot of playoff games. I wouldn't want to sign him for 3 years. He's already started regressing.
  6. So much for those saying that Tillman was being a cheapskate.
  7. From what I saw on Twitter, it's a straight 5 year deal with no player or team options.
  8. Damn, there's an HEB in Fulshear now?
  9. we gave up more for Conger and he sucked.
  10. Seems like a no brainer to get a gold glove caliber catcher for that level of prospect. Even at full strength we suck at defending SBs.
  11. I've gotten some nice cheek meet from Revival. Easier to throw that on a smoker than fucking around with the whole head.
  12. I grill my veggies and meat on separate skewers since they cook at different rates.
  13. Who has time to watch TV in a hotel room when you have to worry about mattress scales and disinfecting every surface?
  14. That's pretty much what I'm saying. Reduce and season the stock in some form or fashion before actually using.
  15. My pro tip for making stocks or braises using pressure cookers is to use the pressure cooker as the first step of the process. Because pressure cookers are a sealed environment nothing you cook will reduce, and reducing any cooking liquid increases the flavor. For example, if you're making chicken stock for soup later, make the stock in the pressure cooker let it cool and put in the fridge or freezer for later. When ready to make soup, reduce the stock down by about 1/3. This is greatly enhance the flavor. For braises, I will do a big pot full of beef short ribs braised in red wine and chicken stock. When they are done, I let them cool and put the pot in the fridge. The fat will form a barrier over the top of the pot like a confit, which will preserve the short ribs for a while. When I'm ready to make the short ribs, I remove most of the fat from the top of the pot and dump all the liquid in a saucepan and reduce the sauce down, when its almost done, add a chunk of butter and stir and add in the short ribs to come back up to temp. While the short ribs are good straight out of the pressure cooker, they are way better with this method.
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