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utee94

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Everything posted by utee94

  1. Sounds pretty much exactly like the old Burnet Road Dive Crawl we used to do from Buddy's Place to Ginny's Lil Longhorn, Poodle Dog, and Lala's. Finally we realized we could just take the #3 bus and skip all the grand theft auto and murdering.
  2. ERRONEOUS!! And I mean it's not logic, it's opinion. As much as i like Empire, I still prefer Star Wars. It's my favorite movie of all time. So 1977 is still my year. Feel free to choose 1980 if you so desire.
  3. Oh yeah smells awesome. A few secrets to keeping them whole and nice throughout the process. Usually, when they're falling apart, it means they're overcooked. Which is fine if you're chopping it to go into a sauce or on top of a hamburger or something like that. But if you want to make whole chile relleno, then they mustn't be overcooked. So to start, they can't be over-roasted in the first place. We went down to Central Market and were waiting as one of the dudes was roasting them, and when they were charred just enough, that's when we asked him to stop roasting them, and dumped them into our box. We've learned our lesson in the past, when they were over-roasted, and fell apart at home. Second secret, once you get home, get them into a cold water bath so they don't keep cooking. We rinsed them in cold water and filled up the bag they were in, and even changed out the water once after the chiles had warmed it up significantly. Sitting in the water also helps the skin come off pretty easily. This batch had almost zero stubborn patches. Leaving a little char is fine, too, you just don't want too much of that chewy plasticky skin remaining. And finally, when you slit them, you need to make the smallest incision you can at the top, and then slide the knife inside and cut that "seed pod" bit, or whatever it's called, at the top. That allows you to get the pithy chunk, plus most of the seeds, out without mangling the chile pepper. When you do it right, you're able to just pop that top bit out, with the slit being just barely more than the width of the blade. And then after you pop that bit out, you can rinse out the rest of the seeds (or leave some in if you like). At that point you might need to enlarge the slit further in order to stuff it, which is much better than having a huge gash down the side and needing to stitch it back together with a bunch of toothpicks.
  4. Gotta have OG Star Wars so for better or worse, 1977 is my year. The most memorable of that year: Star Wars Close Encounters A Bridge Too Far Saturday Night Fever Eraserhead Smokey and the Bandit Annie Hall The Spy Who Loved Me Slap Shot Airport '77 The Kentucky Fried Movie
  5. Oh, wah, my life was so hard, flying for free all over the world, including Hawaii...
  6. Predictable snub? Seems like the preseason polls have been pretty fucking overly friendly to the ags in recent years.
  7. OK here we go. Hatch Green Chile Relleno Fest 2025 is in the books. We do this at my parents' house every year, and we had over 20 people between adults and kids, my full extended family on one side. This year we made two kinds, one stuffed with cheddar cheese (which is my dad's traditional version from west Texas) and one stuffed with pecan-smoked pulled pork. I of course had to be a rebel and made a few stuffed with BOTH! Step 1: Chiles fresh from the roaster, getting a cold water bath, and then ready to have the blistered skin peeled. This was an entire crate, something like 20 lbs of peppers. Somewhere between 80 and 100 maybe? After being peeled, first tray set aside for de-seeding. This was just one tray, there were 5 or 6 of them. Pecan smoked pulled pork, and cheddar cheese, ready to go as the fillings. The cheese-stuffed ones have been filled, and now they're going through an egg wash and then seasoned cornmeal, ready for the fryer. The fryer: A finished batch of cheese-stuffed: A finished batch of smoked pork: The final presentation with both kinds, plus the salsa pura for topping (made from green chile, onions, and tomatoes), a little cotija for topping, and some esquites. And my first plate, with a couple of each kind plus one of my combo rellenos, some Mexican rice, some beans, some esquites, the salsa pura, and some green chile salsa Dona. Oh and a blue margarita, my dad's specialty. Delicioso!
  8. Last night I walked in and the kids were re-watching Eurovision. I actually really liked that one, came out in 2020 I think. There are a few quotable lines-- when he's being a pain in the ass I always tell my son to "Hey, be a cool guy. Just be cool." Of course it receives the teenager eyeroll but inside I know he's laughing.
  9. They were one of my favorites too! I saw them live at the Erwin Center in 1986. Good show.
  10. Wow. Followed your suggestions for making a green chile + jalapeno salsa Dona, and it's better than actual salsa Dona. No cap, it's so damn good. Thanks for the guidance!
  11. Unless he was going to Trudy's in the early 90s, he did not invent the Trudy's Challenge.
  12. Are you kidding? Fightin' texum bulldogs managed a huge victory over the hardened fire-breathing seniors of Bowling Green. Do you know ANYTHING about football ya stoopid sip???
  13. utee94

    Mad Men

    Which also happens to be what young utee94 used to replace the stolen aged tequila in his parents' liquor cabinet circa 1988. My dad didn't discover it until sometime in the late 90s. We had a good laugh over it.
  14. Trudy's used to do a $1 tequila floater night, Wednesdays I think. Even after they started counting your Mexican martinis, they never counted your double margaritas. It was not uncommon to roll out of there after downing 5 or 6 of them, with floaters. But only if my then-gf-now-wife was driving, of course. Lucky her...
  15. And most likely that story involves consuming margaritas of the blue or purple variety...
  16. And the worst thing about it, is that after you eat Asian food and feel like shit, you find you need to eat Asian food again and feel like shit again in just an hour or two.
  17. Oh man, I can't take this emotional roller coaster any longer!!!
  18. I have a friend who loves that place, so we go about once per year, most recently a couple months ago. I always shoot it down when it's suggested by this friend, but every now and then I have to give in to maintain the peace. I can always get by with a margarita and chips, salsa, and creamy jalapeno, if nothing else. But this time I was pretty hungry and ordered food from among my "safe" options. Chuychanga was the same, and creamy jalapeno the same. Despite my warning and her better judgment, my wife ordered their standard cheese enchiladas with their Tex-Mex con carne sauce on top. That dish has historically been pretty terrible at Chuy's, among the worst things on their menu. But this time it was... actually edible. Not great, but better than it has been for the past 10, 20, 30 years. I don't know, maybe corporate actually looks good on them. But I'm still not going back for another year...
  19. The poblano thread is over there --------------->
  20. "They return arguably the top offensive line group in America..." Does anyone actually watch the games?
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