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UncleBuck

Burnt Ends
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Posts posted by UncleBuck

  1. 13 minutes ago, Hornlover said:

    Just because other schools are first out of the gate doesn't mean Texas can't or doesn't want to compete. Texas has a larger fanbase, more BMDs, and a bigger media market than anybody else out there. 

    I think it's obvious Texas wants to compete. The problem with these other schools busting out of the gate is that it may have already cost Texas a Texas recruit, and it could cost more.

    As for our BMDs, if they can get motivated enough, that's fine. I'm not hearing about a lot of motivation now that a coach has been hired.

  2. 8 minutes ago, RollLeft said:

    The state of the program is the difference.  tOSU has been in THE game the last two years.  Texas has been fucking around with Kendra Scott.   

    All i'm saying is Quinn's argument made sense at the time.  It no longer does.  If his argument is i want to go where more 5 stars are going i'd understand the argument but i'm not sold on Day being a better coach or developer.   

    End of the discussion, really.

    • Hook 'Em 2
  3. 3 minutes ago, Johnny Sack said:

    2 Tbs. butter

    6 green onions, thinly sliced

    1 jalapeno, seeded and diced

    1/2 med. yellow onion, diced

    3 garlic cloves, minced

    1/2 tsp. salt

    1/2 tsp. pepper

    1 3/4 c. long grain rice

    3 c. low-sodium chicken broth

    1 c. heavy cream

    1 1/2 c. shredded white cheddar cheese, divided

     

    1. Heat oven to 350. Butter a 9X13 baking dish.

    2. Melt butter and saute green onion, jalapeno, yellow onion, and garlic with salt and pepper until soft, around 5 min.

    3. Add rice and stir to coat in butter. Add broth and cream and bring to boil, stirring.

    4. Remove from heat and add 1 c. cheese. Stir to combine and pour into prepared baking dish. Spread evenly and cover with foil. 

    5. Bake until most of the liquid is absorbed and rice is almost cooked through, about 30 minutes.

    6. Uncover and evenly sprinkle remaining 1/2 c. cheese on top. 

    7. Bake an additional 15-20 min, until cheese is golden. 

    Was just bustin' your balls, but appreciate it! Will have to try.

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  4. 2 minutes ago, dcbc said:

    Cool.  I have two nested clay pot bases in mine (foiled).  So probably similar.

    Probably a lot easier to assemble that way. Heavy lifting the body onto the bottom with all of that sand

  5. 4 minutes ago, dcbc said:

    Okay.  Me too.   If it's holding at 190, I'm assuming you've got water or something else in the pan, correct?

    Have my pan filled with sand and covered in thick foil. Can take a lot to get up to 290, just depends on the conditions I guess. A temp controller fan would probably help. I just go wide open and leave the door open to get the fire hot. Shut the door, see how much it rises. Repeat. 

     

    Can also get it hot just leaving the lid completely off a few minutes. 

    • Hook 'Em 1
  6. Just now, Texas St. Armadillos said:

    Does this cut down your total cooking time?  If so, by how much?

    Yes. Not really sure how much time, just know it does since I'm cooking hotter. Would be cool to run an experiment. 

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