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Texzilla58

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  1. Texzilla58
    If your wife doesn’t like too much heat first skip the Serrano. My basic mix of ground chiles is 4 - 5 parts ancho, 2 parts guajillo, 2 parts New Mexican, and 1 part chipotle. My initial dose on a batch is 1.5 tbsp per pound plus 1 tbsp cumin per pound. I will go 1-2 cloves minced garlic per pound, and a tbsp of granulated garlic. 1 tsp Mexican oregano per pound. I adjust after a short simmer than again when “done”. If possible it’s a day ahead and I adjust again the next day.
  2. Texzilla58
    Looks great start. I see not carrots, mangoes, lentils, or fish sauce. The eyes of Texas are proud of you.
  3. Texzilla58
    You don’t eat only at the Waffle House in Odessa? Or is that Midland?
  4. Texzilla58
    2-6 and the offense is as bad as I’ve ever seen. The announcers were ridiculing coaches and players in this game. Pittman again made some really dumb decisions. 4th and short he finally decides to kick a 51yd FG. Ok. You have a great kicker. They run out, take a delay flag, he punts. Asked about it he just said “I didn’t know what to do.” I think the AD has seen enough and will figure out a retirement settlement. He looks like he wants to be anywhere but in that HC role.
  5. Texzilla58
    That doesn’t read like harsh judgement to me. He’s giving a reason but he doesn’t try to humiliate the dude. We need more guilt, embarrassment, and shame in society instead of celebrating Sean’s fucking feelings.
  6. Texzilla58
    I want to see Jeff come down on these quitters more harshly. They could have edited out or reshot his exit and not had that stupid blathering he put out there. That shit just encourages more losers to sign up who want a free vacation. The contract should have some penalties for quitters like having to pay their own way back, banishment from all Survivor post show events, and total inability to use Survivor in their post show life like social media. Too many applicants sitting at home who would have at least struck it out over these in weak sniveling turds.
  7. Texzilla58
    Edwina’s insides were a rocky place where my seed could find no purchase.
  8. Texzilla58
    I’ve never seen it but it’s only made seasonally for Passover in certain markets and only in 2 liter bottles. They will have yellow caps. Also it’s not labeled as sugar or cane sugar but Sucrose. Coke doesn’t want to draw any attention to this version and leaves it to Jews to be in the know. It’s only a problem for Passover. The rest of the time HFCS Coke is kosher. For Passover the HFCS is not compliant as corn is banned as is barley, which provides an enzyme to make HFCS. I work with a number of Orthodox from NYC so I’ve learned quite a bit when they travel down. A couple used to love Dublin DP and would ship tons back. Until recently the was only one true kosher restaurant in Dallas, Adoret.
  9. Texzilla58
    Saints get that close and blow it. Lot of nfl teams suck at close red zone this season. Just dumb playcalling.
  10. Texzilla58
    Bad play call by Pederson
  11. Texzilla58
    Coke in the US and Mexico use HFCS. The majority of the rest of the world uses cane sugar. Mexico still bottles coke with real sugar for export to the US. Careful in Mexico locally as their govt, with likely lucrative bribes from the corn industry, allows HFCs to be labeled as “sugar”. Real sugar drinks taste different than HFCS. I avoid HFCS for health reasons as well. I’d like a domestic throwback real sugar Coke as it would be priced like regular drinks instead of a big premium for Mexican. Do you own taste comparison, blind. Have someone help you. Do it with Dr Pepper, Pepsi, Coke, Sprite. So I know some folks prefer the HFCS versions because that’s what they grew up with; I grew up with real sugar. The fake shit is sweeter .
  12. Texzilla58
    Bowl of bison meat loaf soup it sounds like. Fucking kidney bean. Did you put in carrots and celery like Iowa, add a beet or some broccoli? You do know that most prepared chili powders don’t have much heat. So your huge amount may have as many scoville as a turnip. Why come to this thread with your lentil bowl? Go to the soup thread.
  13. Texzilla58
    They are doing baby backs based on the article in the Star-Telegram. Fine with me. Texas joints generally don’t trim spare ribs correctly and leave the chine bone with all that gnarly bony shit. Some don’t even peel them.
  14. Texzilla58
    You order by the rack or half rack.
  15. Texzilla58
    Chili and rice absolutely go together. Back when most restaurants had a cheap dish for po folks on the menu, a lot of TexMex joints had a bowl of pintos or chili and rice, which was their standard Mexican rice covered in enchilada chili gravy. It was like mopping up the tail end of your cheese ench platter. I lived on these type things in college in Memphis. Rice with chili at the TexMex joint, greens, pot likker, cornbread, green onions at most plate lunch joints, spaghetti with butter and garlic at a couple Italian joints, etc all under a Buck.
  16. Texzilla58
    Real sugar Pepsi tastes more like Mexican Coke than hfcs coke. That Coke won’t put out a real sugar throwback Coke pisses me off. It’s getting hard to find real sugar DP as Schweppes fucks with Dublin fans. When you see it buy it.
  17. Texzilla58
    That was a perfect restaurant space for Reata. During my time working in downtown Ft Worth Reata was the usual place we took vendors. And the rooftop bar was always popular when it wasn’t 120 degrees outside. I hate seeing them move; Sundance will be challenged finding a successful replacement. They are going to their original building which got blowed away by the tornado. Different space. It’s off the drag so maybe they can move their clientele but it’s a risk. It was so great when Grady Spears was there before he lost his mind. Remember folks saying “12 bucks for a chicken fried steak! But it’s so good!” And it was amazing. It’s still pretty good. Though I usually go tenderloin tamales and the chicken chile relleno
  18. Texzilla58
    If a pepper is basically being raised to be made into bear spray or paint stripper I will hard pass. I used to be able to eat a fresh habanero without much discomfort. In 00 I had extensive sinus surgery and once healed my scoville chart got rearranged. Now anything beyond a jalapeño will split my head in two.
  19. Texzilla58
    I love green pork chili but do not like the big chunks as they aren’t seasoned inside. I grind up that pork shoulder and make it with ground meat. I just like it better that way. Also, for some reason I don’t like cornbread or corn tortillas with green chili. I like hot biscuits, or flour tortillas, or sopapillas or fry bread. With butter and honey of course.
  20. Texzilla58
    I do this with jalapeño cornbread or just put the chili in a casserole with some cheese and onions and top it with the cornbread batter (with added ancho Chile) to make a tamale pie if I’m all fancy.
  21. Texzilla58
    Some things just say Texas goddamn it. This here is o e of them.
  22. Texzilla58
    Hey open a can of fucking kidney beans while you’re at it.
  23. Texzilla58
    From a pure business standpoint most pit would drop brisket like a hot rock and sell sausage, chicken, and pork.
  24. Texzilla58
    This recent infatuation with Mac n cheese with barbecue is just wrong. Especially with fries. Yuck. Rich meat plus heavy rich sides. Wasn’t that long ago the sides at a bbq stand was a rack of chips. Most refused fryers until recently. Vinegar slaw, beans, tater salad is all anyone needs.
  25. Texzilla58
    What happens to the really good nekkid pic, with the belly chain?

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