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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. Homemade pizza for dinner. Ooni ignitor on the fritz. Did these in the oven. My 15 year old made this one.
  2. Beef Bourguignon for Christmas Eve dinner, and a Spanish tortilla for breakfast. Happy Christmas to all!
  3. The answer is Wildflowers.
  4. Definitely sounds like a good call. Need to earmark this for the next trip to Austin this spring to see the older kid.
  5. Looking at the picture on their website, the chicken definitely is the best looking piece of meat on that tray and looks pretty tasty.
  6. A great guitar solo that's super easy to play? This has my vote:
  7. I'd go with propane. The pizza isn't going to be in there long enough to get too much smoke flavor, and propane is easier to deal with when cooking more than one pie. edit to add: We have had the Ooni Koda 16 for a year now and have been very happy with it.
  8. When I was a kid, my dad and I went out one night to see if we could send a message to the wolves that were getting after some of the cattle. We were in a makeshift brush-blind on one side of a fence. As it got later and later, and no wolves showed up to argue their side of things, I started getting restless, and either a bobcat or a mountain lion let out an ear-piercing growl, roar, general expression of irritation from behind us. I don't know how close it was. Suffice it to say it was close enough and we made tracks back to the truck and called it a draw. /I'll never put on a life jacket again
  9. Only on trips to the powder room.
  10. That there is a good boy.
  11. Maybe a boiled egg instead of cheese. My dogs loved boiled eggs. If you ever have carrots that are about to go bad, you can boil those us and add it to the mix.
  12. Note: do not let my dogs meet your dog and hear how well she's eating. I did this for my late-Golden, Maggie, when she was diagnosed with cancer and wasn't eating much. Hamburger and eggs sure turned that around for a while.
  13. Happy birthday, you old fart.
  14. My grandmother's/mother's recipe is a sweet, buttery, honey-cornbread, and it slaps.
  15. User is a moron
  16. From that review linked above, the Bosch seems to be the sweet spot pricewise if you're doing a lot of bread.
  17. For mashed potatoes, the food mill I posted above would be great for the really creamy stuff, although I just use a tater-masher and lots of butter/cream/sour cream. I'd keep that old one and have it serviced/greased.
  18. In my past experience, drinking alcohol turns off Ozempic's ability to make me want to stop eating.
  19. The concern with overheating when using the dough hook on the recommended (2) setting is real. I've pretty much stopped using it and hand-kneed my dough these days.
  20. The bowl getting stuck is a thing. It is secured by twisting into a groove in the base. The action of the dough hook slapping the dough against the side of the bowl tightens it further to the point where it's difficult to remove. If you can't muscle it out, a rubber mallet against the handle works just fine.
  21. dcbc

    Tamales

    Herdes Guacamole Salsa (now with Crack) isn't a bad topper if I'm reaching into the refrigerator for something. I wouldn't call it "good salsa" from a something-homemade-would-be-better point of view, but it's pretty tasty. And I fall into the gringo category. So we don't let the grass grow under that stuff in our fridge.
  22. dcbc

    Tamales

    Wolf Brand Chili over ____ has strong, positive, childhood memories associated with it. I will not turn my nose up at it if it is on a plate in front of me. But I'm not going out of my way to create that combo either.
  23. dcbc

    Tamales

    This is the gravy recipe I use. INGREDIENTS 3 tablespoons olive oil 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work) 1 tablespoon ground chili powder 1 teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon salt, to taste Pinch of cinnamon 2 tablespoons tomato paste 2 cups vegetable broth or chicken stock 1 teaspoon apple cider vinegar or distilled white vinegar Freshly ground black pepper, to taste (add cooked ground beef or other delicious animal) INSTRUCTIONS This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove! Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
  24. dcbc

    Tamales

    I'm pretty sure they one I used didn't have meat either. But I modified it. The last step says "add cooked ground beef." I've tried it with leftover pulled pork as well.
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