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dcbc

Certifiably Surly
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Everything posted by dcbc

  1. I think I'm going to update my firearms for sale thread to "no longer for sale" for the time being. Now where did I stash that ammo?
  2. Damn it! You beat me to it by seconds. I was going to suggest a nice wheel gun.
  3. I'd post Maceo's Live on Planet Groove, but that rightfully belongs in the funk section. This probably was my top concert as far as performance and going in totally unprepared for what I was going to see.
  4. Nice. I think my wife would notice if that project started before I stained the deck and installed new bathroom faucets though. This go 'round, I used some pecan pellets in a smoke tube in my offset and walked away for four hours. Worked like a charm.
  5. I saw him there on my more recent trip when the meal was better. I don't recall seeing him the previous visit. I don't give it too much of a thought these days.
  6. After some delay. I hit them with four hours of cold smoke and vacuum sealed up for later.
  7. I said that last November. Then I went more recently and recanted, although I did not order the brisket this time around and just went beef rib to share. When I went in November, the brisket had zero bark, no flavor, and wasn't particularly well-rendered. Sounds like it was just a particularly off-day.
  8. I absolutely am regretting asking this as I type it. How was the food? Because I sure as shit (pun intended) didn't get an idea about that from your post.
  9. Second go at it. Got a manual stuffer for the occasion. Letting them sit in the fridge overnight and will cold smoke tomorrow.
  10. . . . if not immediately following its occurrence.
  11. This:
  12. Trey certainly did what he does and let the groove settle in before finding his place in it (rather than trading solos). Just a level of patience that has been ingrained in him over the last forty plus years of playing with the same three people. I know your days of seeing Phish are behind you, but this past summer tour has been one of many career peaks for them. The two Austin shows were outstanding and, apparently, were not even among the best of this summer's offerings.
  13. No. I did not consider that possibility for a single second.
  14. No matter what I order at Chuy's, I always leave feeling bloated and awful. I think it's probably an abundance of salt in their salsa (or everything I eat there). It's another level compared to most Tex-Mex places I go. I try to avoid it at all costs.
  15. Late to respond to this, but abso-fucking-lutely. I'm sending leftovers home or eating them in six different ways until they're gone, but there's going to be enough food for leftovers and plenty of unique meals throughout the duration of their stay. I'll be in the kitchen before their arrival and during their visit with breaks to enjoy drinks with the guests and generally to entertain. Same goes when my last remaining kid-at-home has friends over (minus the drinks with the guests; I'll just enjoy those with my wife or otherwise). You come over, you're being well fed.
  16. This isn't really a "no way" it's the same actor moment, but I've been oblivious to this for the past 40+ years. Marcus Brody (Raiders of the Lost Ark) Coleman (Trading Places)
  17. I think I've posted about it in the steak thread, but we have some friends who will do this with multiple steaks for a greater multiple of people and ration out slices. Joke was on the last time when they told us to bring the kids. My kids went back for seconds and thirds and murdered any idea they may have had for leftovers.
  18. I have both of those in my knife drawer. I got the ones with the rosewood handles, which although nice, smell like a horse blanket. It's gotten better over time, and I oil the handles occasionally, which helps, but that was an unpleasant surprise when I first got them. They're awesome knives though and, at the time, were not very expensive.
  19. If you knead by hand for 10 minutes, you will not over-knead. There's an episode of Chef Show where they go to PizzaNa, and the guy basically rolls the dough out into a thick tube, uses his hand to break the dough, folds it in threes, rotates, and repeats. That's what I've started doing and have had good results. I have a "proof" setting on my oven, which keeps it at about 80 degrees. I use that for my initial rise.
  20. As long as it's not in Wisconsin. I got the shit kicked out of me in Wisconsin once.
  21. Counterpoint: he invited him over to dinner, and he shows up with the wife in tow? Also,
  22. You're out of order!
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