dcbc

I'm intrigued. What's the advantage here? Is the danger that you'll burn your roux while sauteing the veggies in it?

Earlier today, @South Austin called Trump and Vance "weirdos," and that, as much as anything, really pegs it.

Right on. Now let's hear about the techniques and recipes. Unless we carry that stuff on, it just hangs on the cloud of memory.

Double post

We're on the cook the kid what he wants month of my kid is off to college in the fall. Tonight was steak.

Crosspost: One of the best country songs. Car horn gets me when I'm on the car every time.

One of the greatest country songs ever. The car horn in the studio version gets me every time (on the road)

That's the most perfectly awesome thing I've seen all day. My man!

Whoever came up with that wins the furking internets

I looked this up on my phone, and there was a Trump ad pre-watch on youtube. Maybe this is a simulation.

Vance's mile-high club with a seat cushion that may also serve as a flotation device in the event of a water landing.

Good stuff. Keep them coming. @South Austin Microwave bacon. We definitely went through this phase. My mom even bought special cooking apparatuses for the bacon to sit on in the microwave because . . . healthier. Like I mentioned before some of the recipes are a product of their time with the cream of mushroom soup thrown in for good measure. Others---chicken fried steak, King Ranch chicken, etc.---were incredible, but nothing out of the ordinary. Morton's Nature Seasons was on everything because, as my mom believed, "You cannot oversalt with it." Narrator: You can, but it's a pretty good seasoned salt nonetheless. A lot of the better recipes didn't get made as often because she considered them to be a lot of work and a big mess. But they were good. When she was younger, she took a cue from her second husband (Dad died in 1990), and wrote her autobiography. It was just for the family, but she worked really hard on it, self-published it in a hardbound book, and gave it out to us one Christmas years ago. It's the coolest thing. There are so many great stories. I read it to my kids when they were younger and really treasure it. As a corollary, she also put together a cookbook with a lot of the recipes she made over the years. It's got a spiral binding with the idea that it could be added to, but she never did. The pages all are laminated. The amounts in some of the recipes seem off (she did a lot of cooking on the fly), but my wife has added notes to keep them updated or corrected. The cornbread recipe gets made regularly (it was my grandmother's). But I know that one by heart.

The fertile octogenarian. He was a bad ass.

Pretty good opening bit. The who's yacht is biggest with Ireland jumping on the ass end of Iraq's boat was epic. Them ladies on the poles (not what it sounds like). Overall, pretty cool.

I grew up in the 70s/80s. And there were a ton of awful cooking techniques my mom and dad probably leaned into more than I do. But there were some things they did that were early precursors to what probably is, today, considered a good cooking technique, hack, whathaveyou. So my dad was born in 1910 (I'm 50). He had a ranch and a stainless grill somebody made him. For steaks, he'd throw down a bed of charcoal (usually lump). When it burned to embers, he'd toss some soaked hickory chips and pecans (not wood, actual pecans) from the tree in the yard, stir up the coal bed so it was a circle with a big space in the middle, and toss the hickory and pecans (shells and all) into the fire. The the steaks would go on over this diminished fire. It was like a reverse sear, but kind of all at the same time. Low and slow over direct fire. I don't know if he taught her this, but my mom used to cook brisket back in the early 90s after he died. I assume he did, but I didn't remember too many briskets from him. We still had the grill. She'd get the butcher to trim a brisket and reserve the trimmings). She would load a brisket up with seasoned salt (Morton's Nature Seasons) and do the steak method above. She'd leave it on over the coals for maybe 2 or 3 hours with the fat trimmings draped over the top of it. Then, she'd bring it in and wrap it in foil and cook it in the oven at 250 until done or times up, who knows. It was really good, but the bark was probably so-so. Who can remember? There are more, but what are some cool techniques or recipes you grew up with your parents' putting together that may have been early stages of what we now think of as good cooking or technique.

The only time I use dissected brisket is when I pick up one of those pre-packaged corn beef flats, points, or any combination thereof for some pastrami. And it's not Katz's, but it's a novelty.

I could probably write a post, the length of which would have Lobo shaking his head. But I'll try to keep this short. I was raised in a republican household and always thought I was a republican. I watched Fox News beginning in the late 90s. But I always was pro choice and recall thinking the Clinton impeachment was a stupid waste of time. I voted for Bush in 2000. In about 2003, I was sitting in bed one morning before work, and I was watching Fox News. This is around the time all the information about our "reasons" for invading Iraq were unraveling. And all of a sudden, like a light turned on, I thought, I'm being manipulated. I turned the TV off and never watched that dumb channel again. The self-evaluation that followed was pretty concise. Without going through the laundry list of what I believe, on the social side of things, i.e., pro choice, pro LGBTQ+, pro social programs, etc., I'm liberal. On the economic side, I'm moderate and probably left-leaning. What the hell was I thinking? Anyway, for the last 20 years, I have voted for Democrats in national elections and because of the part of the state in which I live, have voted in republican primaries (because that's where the action is). Anyway, as time went on, particularly starting with the short-lived rise Sarah Palin and the genesis of the Tea Party, I really started to go from I don't identify with the republican party to Something seems really rotten and festering on that side of the aisle. And that feeling has worsened over the years with Trump now leading the charge. It probably always was there. But it has a face and an odor now. On point, I'm enthusiastic about voting for a democrat this cycle because that seems like the only reasonable thing for me to do for the future of our country. That hurts to type. I'd like to see a healthy debate of issues resulting in reasonable, well-thought-out governance. And maybe we can get back to that point. Or maybe the future is just debate within the democratic party between election cycles. But this year, when I voted in the primaries, where ordinarily I would ask for a republican ballot (that's where the action is locally), I just couldn't say it. I didn't want to identify with what that word has become even for the sake of pragmatism. So I pulled a D-ballot. I don't know if I understand this thread. So if I missed the point, please nuke this post, which despite my best intentions, is definitely TLDR. edit to add, I may have violated Rule 3. I'll leave it up just in case. But it's been a journey, which doesn't make sense without considering the other side.

I was just kidding. I had the same thing happen. I've seen it happen on a Big Green Egg too. On the PBC, even if you go slow, if the lid is off those things for longer than a few seconds, that fire gets up, which I later discovered doesn't hurt it so much for grilling burgers if it's the only thing available. Ultimately, I credit it for getting me started in making decent BBQ. I quickly moved to a WSM. I have my first decent offset on order, but I'll always keep the WSM around along with my Kettle. The PBC truly is the master of none, but it might get my brother in law started, and free isn't a bad price for it. I'll be sure to remind him to go slow with the lid.

So that's why they have a warning on them: "For outdoor use only."

So this shit, we're not touching it. Hit us up with $5--$50 to buy more of it.

I feel like I've seen a lot. But what the ever loving fuck?

Question 1: are you near the ocean. If no, Question 2: Doesn't matter /Frozen shrimp probably is the exception to most of the above