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Sheep Have Wool

Certifiably Surly
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Everything posted by Sheep Have Wool

  1. ...Koda who? Never heard of him.
  2. I'm entirely unsurprised. <daddy98>this is exactly what u get when you let a goldurn blek be your head corch!</daddy98>
  3. Sumlin. I suspect the line will be that it's part of a scheme to get back at the school that got rid of him.
  4. Pan fried fish is sorta healthy, right? Some fresh striped bass and homemade tartar sauce. Single-side panko coating is definitely my favorite way to cook lighter white fish.
  5. For Madrid, I'll definitely +1 Mercado de San Miguel that LL mentioned earlier. It's great day/night. Try some of the vermouth on draft there - it's probably not what you expect. I also had a great, great meal at Angelita Madrid, and they've got an amazing wine selection.
  6. In an effort to be healthier, I made a batch of vegetarian stew. Roasted eggplant and sauteed mushrooms are the meat of the stew, with roasted tomatoes and some onions/garlic in the base. Prep each of the pieces separately, then simmer together for a few minutes. I topped with some cotija cheese and herbs de provence. Low calorie, but definitely filling.
  7. That's the style - they're cooked hotter and faster on purpose. I don't understand the appeal either.
  8. Glad to see you here, Mrs. Coachkiss.
  9. I'm fascinated by the thought process displayed by this post. Just to be clear, your contention is that Urban didn't lie on purpose because he knew he'd get caught in it, he just tripped and fell and the words, "I got a text late last night something happened in 2015. And there was nothing. Once again, there's nothing—once again, I don't know who creates a story like that." came out by accident, right? That clearly makes a ton more sense than some guy who is used to not having his word questioned expecting no one to question his word.
  10. Missed the sale earlier, so I'm looking for two.
  11. I don't generally make them because I think they're finicky as fuck, and I much prefer normal ribs. If you're committed to making them, know that they're done over a hotter temperature than traditional ribs for less time - which makes them easy to overcook or burn. The best dry ribs I've had also got repeated rub + vinegar basting during the cooking in addition to rub before and especially after cooking. I'm not sure if that was traditional, but it tasted good. I don't have a specific recipe, but any sweet/spicy rub with paprika would probably be fine. I'd try indirect heat at 350ish until they're finished, and know you'll probably ruin a few racks until you get them dialed in. As for good spots in Memphis, I've got no idea. All the food I had there was mediocre at best.
  12. I just...wow. I was in Memphis a few months ago. I have nothing against dry rubbed ribs. I was excited to go to Rendezvous. That said: Rendezvous makes the most overhyped, stringy, dry-as-fuck ribs I've ever had. I would be entirely unsurprised if Taylor Hamm was a consulting chef. They were bad, and you should feel bad for thinking they were good. If you're of the opinion that they're serving anything remotely close to decent barbecue, you need to get your ass back to central Texas, stat. Also, with Wilson's comments, I'm curious what is filtering out to tOSU recruits regarding Urban's future. I'm sure they're being told that everything is fine and that there's nothing to see there, but have any of them expressed doubts publicly?
  13. Jerky is a pretty obvious choice, and I definitely recommend the bolognese that someone mentioned previously. I've done this Dean Fearing buffalo tenderloin with venison before, and it turned out great. As for more creative ideas for the rest of the deer that I've had success with: meatballs (with some added fat), a bourguignon-style stew with shredded meat, and shepherd's pie.
  14. A tip of the hat, sir. That looks outstanding.
  15. I strongly prefer a dry brine over a traditional brine for pork chops. A typical brine makes it more difficult to get a nice crust on a chop. I also really like the reverse sear method if I'm not breaking out the sous vide cooker for the same reason. This is a traditionally brined chop I made; it's pretty pale relative to my ideal. That said, I do like a peach/bourbon glaze for summer chops. Add some gelatin to a cup of chicken stock, then reduce with some peaches and jalapenos, and add a splash of bourbon to loosen the sauce back up before serving. You can grill some peaches and throw them on top.
  16. A guy with "texasstrong" in his name has trouble identifying a coach who is underperforming? I'm shocked. Shocked.
  17. I've never done Stroganoff with venison before, but that looks awesome. One thing I will do to avoid overcooking the meat, though, is to pull it out after cooking. I make the sauce in the same pan, and then add the beef back in later to reheat it just before serving. It lets me get the sauce how I want it without worrying about overcooking the tenderloin.
  18. A paloma is great for the summer, as is a negroni. One drink that I think gets overlooked in general, but especially as a summer cocktail, is a nice Tom Collins - they're incredibly refreshing. 1.5 oz gin 1 oz simple syrup (or see lazy method below) 3/4 oz lemon juice Combine, then pour over ice and top with a couple ounces of sparkling water. You can fancy it up with a cherry (a nice one, not the fluorescent red shit) and citrus peel. If you're too lazy to make a batch of simple syrup to keep in the fridge, just add 1/2 oz water and 1/2 oz sugar, then shake before pouring over the ice.
  19. I dunno. We've tried the whole "quarterback who turns over the ball and loses you games" thing, and I'm willing to give the other side a shot just to see how it works out.
  20. They've since updated the game to make it much, much, much easier to connect and set up. I still don't like that it requires the XBox app, though.
  21. The cheap kind that's leftover after making steak au poivre.
  22. Charlie Strong is a werewolf confirmed?
  23. ...who else would give a shit about them other than another aggy?
  24. Thanks! It's incredibly easy, though. The ceviche is just a matter of going to a decent fish market and asking, "So, what marine fish are fresh today? I'd like to make ceviche." Literally anything fresh is fine, but I do like to stick to salt water for stuff I'm making at home. About 1 lb of fish, some lime juice, some orange juice, some thinly sliced red onion, your favorite chile, and then whatever else you have floating around that sounds good. I think this batch had some avocado, Fresno chiles, and some chives that were getting old. I like to marinate mine for about 15 minutes and cut the fish into larger slices to get a nice contrast in texture between the "cooked" outside and the raw inside. You can marinate for less time for a more sashimi-like experience, or 45 min+ if you like well done steak and chili with beans. If you want to make it look even fancier, you can throw it in a chilled martini or coupe glass and serve it up as an appetizer. Watermelon/mint/feta is the easiest "fancy" salad ever - https://www.seriouseats.com/recipes/2016/06/watermelon-feta-mint-salad-recipe.html Esquites are just elotes off the cob. Grilled or skillet-charred corn + mayo + chili powder + lime juice+ cilantro + cotija cheese.
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