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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. So tell me what's special about Altmeister Vinegar. I know alt means old and meister is master. So the name isn't helping me on what the flavor is.
  2. Here's a great one. Also, my #1 concert.
  3. You can wrap in towels, but you also want to crumple up a couple of towels and fill the head space over your bundles of meat with towels too. I'll microwave a few cups of water in a pyrex dish and place it on a tray in the bottom of the cooler for about 15 minutes to preheat it rather than dumping water in the cooler. I have an Igloo Ice Cube that does a fine job of holding meats warm.
  4. I had the same problem with a Capresso burr grinder. Went with a Gaggia MDF after that and, ultimately, a super automatic. I never could figure out the static problem with the Carpresso. For drip coffee, I now just use a whirly-bird grinder and ask for forgiveness later.
  5. dcbc

    Vinyl

    Oh, wow. I was just there with my son doing some vinyl shopping, and I told him to his surprise that it was in the same location it was when I was at UT in the 90s. Sad for me for nostalgia's sake, but probably a good move overall. North Austin is more Austin than that location at this point anyway.
  6. Since my source was questionable last year, when I suggested this to be the case, I can confirm that all UT residence halls have A/C and heat, but the individual rooms do not all have their own thermostats. https://housing.utexas.edu/housing/virtual-tours/andrews-hall-virtual-tours#:~:text=All of our residence halls have AC and heat.
  7. Yes. And I don't know since I never judge a book based for its cover.
  8. dcbc

    Gumbo

    I stirred it for years, and I agree that it's a greatly-satisfying drinking game. But not to put too fine of a point on it, after a few goes at doing it in the oven, my results have been that it adds a depth of flavor that doing it on the stovetop just doesn't yield for me. I asked ye olde Cajun coworker about it, and she said most of her relatives make it in the oven too. For me, it's about what it tastes like in the end rather than the amount of effort required. If stirring it made for better gumbo, I'd stir it. I rank it up there with making your own stock as far as end product goes.
  9. There probably are better cookbooks, but back when I was looking, a lot of them were in German. This has been good as an introduction, and the recipes are solid.
  10. Jägerschnitzel over German potato salad with kraut. Trust me. It's under there. Pretty, pretty good.
  11. dcbc

    Gumbo

    I think it's better than okay. It's superior in flavor. Although I haven't tried the Paul Prudhomme, high-heat method.
  12. dcbc

    Gumbo

    Mine gets there (dark chocolate) in about two hours and it's never taken longer than 2.5 hours.
  13. That second video is making me kick myself for selling that pedal. Also, those Gibson Maestro pedals sounded pretty good.
  14. As the once-owner of a 70s Maestro Phaser MP1, I'd think if it even approached being that good in an analog pedal, then, yeah. Easily the most musical phaser I've ever had. But it looked like a space heater and liked to shock me. Then again, it had a foot-adjustable wheel control called "Balls." TLDR: Check out the Phaser. But it's a bit different because it's modeled after the PS1 Maestro Phaser. Still . . . Damn. I should have rehoused that thing somehow.
  15. /sorry. But funny is funny
  16. Not for nothin', but the price hike has been not nothin'. As of about two years ago, I can get a far superior burger and fries combo from a local chain (with a drive-thru) for maybe a buck more if I don't bother with a drink. If this local chain figures out how properly to combine the elements of jalapeno, cheddar, and biscuit, W'ate[r]burger's gonna be in trouble for my going there outside of a roadtrip where it's the best/most-agreeable option.
  17. /you are a hero. One way or the other, I hope to try this place at some point. I don't get to Houston as often as I once did.
  18. Somehow, it won't be as good, right? Wish I could have tried the original location . . . just in case. Either that, or it'll be fine.
  19. I've been to PF Changs exactly once back in 1998 or so. It was good, but it wasn't better than the relatively hole-in-the-wall place that was down the street, extremely good, and more reasonably priced. RIP Ming's in Montrose.
  20. A couple of internet images of food from Payne's for reference.
  21. Username sort of tracks.
  22. dcbc

    Thank you Quinn

    Thanks, QE. Goodbye and good luck.
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