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Tonesky

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Everything posted by Tonesky

  1. Tonesky
    There are lots of areas that will become muddy. The area up close to the GA barricades at Honda is going to be a mess.
  2. Tonesky
    My weekend two wristbands are sold, but my prediction that we are 5-0, ranked in the top 10, and poised to shit-stomp OU is spot on. Hook ‘Em!
  3. Tonesky
    These are sold
  4. Tonesky
    For the pair. I guess that makes them $250 each, but I'd sure like to get rid of both of them and be done....
  5. Tonesky
    I am in Houston, but will have the wristbands with me in Austin this weekend for ACL Weekend One.
  6. Tonesky
    Hook ‘Em. Now, remind me, what time is it?
  7. Tonesky
    Timeouts scare Sark to death.
  8. Tonesky

    Wine

    Tonesky replied to Hollywood's topic in Food and Travel

  9. Tonesky
    Hook ‘Em, Bitches!
  10. Tonesky
    Simple, quick, kid approved.
  11. Tonesky
    Nice. Fuck Nebraska!
  12. Tonesky

    Wine

    Tonesky replied to Hollywood's topic in Food and Travel

  13. Tonesky
    I have been there a handful of times in recent years, including once in the past year or so. Mytiburger remains a solid old school hamburger joint.
  14. Tonesky
    That required being married to my wife (also no pics) or one of her brothers….
  15. Tonesky
    We had a terrific dinner at Mimo on Saturday night. Food and service were spot on. Sorry, no pics. Note - they don't serve spirits, so I asked about BYOB. They allow, with a $20 corkage fee.
  16. Tonesky
    No, but they are in the same ballpark. It is based on this recipe, with (1) addition of celery, (2) addition of chopped pancetta (rendered before adding the soffritto), and (3) substitution of red wine for gin. I used reconstituted dried mushrooms (and the strained liquid) instead of fresh. It is pretty much my usual Bolognese, with (1) substitution of the cubed lamb for some mix of ground beef, veal, and pork, and (2) the long slow roast in the oven, rather than simmered on the cooktop. Until my wife recently said she wanted to host a gin tasting and I asked that I cook something on theme, which led me to this recipe, I had never thought to take my dutch over from the cooktop to the oven. I don't know that I would do that with ground meat, but it was perfect for larger chunks of meat. I'll probably next try a mix of cubed veal and pork. And, BTW, the original recipe version with gin as the braising liquid was damn good.
  17. Tonesky
    Well, it was, as my UT gang was fond of using as the superlative or superlative - pure pussy!
  18. Tonesky
    Love Caprese! Did this yesterday as part of the lamb ragu meal (above).
  19. Tonesky

    Wine

    Tonesky replied to Hollywood's topic in Food and Travel

  20. Tonesky
    Lamb ragu
  21. Tonesky
    So, this would be the BXII "South"?
  22. Tonesky
    We’ve got reservations for a few weeks from now. Really looking forward to it.
  23. Tonesky
    I have two GA weekend passes for ACL weekend 2 that I need to trade for weekend 1. So, when UT is 5-0, top ten, poised to shit-stomp OU, and you cannot believe you bought tickets for ACL weekend 1 when you could be headed for the Cotton Bowl, remember this post and hit me up for a sweet trade.
  24. Tonesky
    Houston (Heights)
  25. Tonesky
    Lunch at Truth today was just OK. And, the $43 beef rib was 50% fat. Sad and gruntled.

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