AustinMT

1. Away from downtown 2. “Look how pretty the Hill Country is” 3. Golf at Escondido

Your buddy can eat

This was exactly what I thought of when I read the post about negative vibes. Great reference Bach! Love that movie

Well, here’s something amusing set to Benny Hill just to lighten the mood

Stewart Mandel’s latest Bowl prediction is Texas v UArk in the Texas Bowl.

All looks great — nice job on the Hasselback potatoes. Those are a lot of work, but worth it

I disagree — it’s really a cult thing. But in the spirit of Thanksgiving, I will not argue further, and just stick with my first 2 submissions.

Was not in a turkey mood this year, so went with a herb-crusted dry aged prime rib Spread: prime rib, double garlic herbed mashed potatoes, green chile corn pudding, gruyere popovers Dessert: black bottom bourbon pecan pie, chocolate peanut butter pie

I really is terrible, but didn’t realize at the time. Videodrome, on the other hand, is still bizarrely awesome

Tonight, with dry aged prime rib

Yes. If you surveyed a random set of 100 people (non-Surly), 95 will have never seen this.

This. Started using ricer for mashed potatoes a few years ago and the texture/consistency is great

I remember many years ago Sonny Bryan’s on Harry Hines was a great place to go and get a brisket sandwich and onion rings (mind you, I’m talking late 80s-early 90s). The other non-chain options were the original Baker’s Ribs in Deep Ellum, and Peggy Sue. We thought these were good because the other options were places like Dickey’s, Colters and at some point Rudy’s. Oh — and Spring Creek and Red Hot and Blue (ugh). In Fort Worth it was Angelo’s, Riscky’s and Cousins. MId-CIties had North Main, which was great only because it was all you can eat. We nitpick about bbq now because we can, and have better choices, but didn’t really know that Sonny Bryan’s and Bakers were just OK. Not that different in Austin (where I live now). 15 years ago there was Mueller’s on Manor, when he showed up and had meat. Franklin’s trailer didn’t hit until 2009. Austin was a bbq wasteland. You had to go to Lockhart or Taylor. I remember thinking that Salt Lick was really good (it’s not terrible, just not as good as it seemed at the time. More about hanging out and drinking beer).

I use a mix of oak and mesquite

I use a mix of oak and mesquite

I use a mix of oak and mesquite

This is what I use for Mexican Martinis: https://www.texasmonthly.com/food/mexican-martini/

I hadn’t thought much about this before, but you’re right — he is a terrible interviewer. I know there is disagreement about Sturm, but a sports talk station needs a sports nerd. HIs analysis is generally good. HIs columns for The Athletic are really good. That said, The Hardline combo is just awkward and not getting better.

Yes on slicing this way. Taking off the breast whole then slicing across is the way to go.

I have a set of these as well. They are a good choice and very durable — I have tipped them over on granite with no damage.

Zaltos are great, and really enhance a wine. They are more resilient than they look. I have broken one, but only because I mishandled it. For everyday, I use Gabriel Glas, which run about $30/stem. We've gone to using universal stems, because it's just easier than having separate red and white. The bowls in Zalto and Gariel Glas are big enough for cabs. As suggested above, Riedels are always good.

I sear mine on a gas grill that sits right beside my Traeger. If you are going to do it on the pellet grill, I'd take it off before you heat it up, otherwise you are going to be continuing to cook it, at a very high temp, while it heats up.

You mean like us after 2009 (other than 2018)? We are in danger as well if things don’t change at the top soon.