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BearCountry11

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Everything posted by BearCountry11

  1. BearCountry11
    Too much CR not enough pics. New toy just picked up yesterday Sent from my iPhone using Tapatalk
  2. BearCountry11
    *heavy, slow breathing*
  3. BearCountry11
    I think it does. I’ve done it the same way but without the yolks and it’s still solid, but the yolks add a whole different depth of flavor and richness. The more the merrier on how much you add but I like to grate them on pasta, steaks, etc so I saved a few extra.
  4. BearCountry11
    It is! It’s the 2017 Moonracer. Coravin’d a pour and it’s probably one of the best glasses of wine I’ve had in a long time. Can’t wait to crack the bottle.
  5. BearCountry11
    *long post* Wife and I had our anniversary this past weekend so I took it as an opportunity to bust out the bone marrow compound butter again (aka Butter of the Gods). Sure, there are other/shorter ways to make a bone marrow butter, but this is so much better. Started out salt curing some egg yolks (about 5 days). Got some canoe-cut marrow bones, removed the blood in salted water (3 days) then roasted under broiler. Remove the marrow and start assembling the butter in food processor. Grate in your cured egg yolk (I did 2 since they were smaller), and blend with bone marrow, stick of butter, anchovies, garlic, and shallots. Roll in cling wrap and put in fridge. Now all that’s left to do is throw it on a steak! This stuff is incredible. Put it on just about anything. Worth the time and effort to make it. Link to original video/recipe: Sent from my iPhone using Tapatalk
  6. BearCountry11
    Körk in Georgetown has a decent selection Sent from my iPhone using Tapatalk
  7. BearCountry11
    Tried out one of HEBs choice tomahawks this evening. Not too bad! Neighbors came over and brought mashed potatoes….but I also made them (wife and was supposed to coordinate that but that post is for another thread). So we did tomahawk w/ 2 styles of mashed taters and a mushroom cream sauce. Sent from my iPhone using Tapatalk
  8. BearCountry11
    100% chance I drink whatever liquid is leftover in that dish straight from the bowl.
  9. BearCountry11
    Lol
  10. BearCountry11
    Why ever throw Peña a fastball? Slider down will always get him
  11. BearCountry11
    Let’s hear more about that sauce, my guy.
  12. BearCountry11
    Wrapping up a solid NYC weekend. Normally stay in Manhattan but decided on the William Vale in Williamsburg this time. Did not disappoint. Had dinner/drinks at their rooftop (Westlight) Friday night then went to Brooklyn Mirage for Gryffin. Unreal experience. Haven’t been since they renovated the venue and it’s incredible. Brunch Saturday at Egg Shop (one of the best BEC’s I’ve ever had), then Vale Pool for the afternoon. Ventured back over to Elsewhere for another show and ended the night at Mirage again. I hadn’t spent much time in Brooklyn before this weekend but had a blast. Nice to venture outside of Manhattan a bit.
  13. BearCountry11
    Makes too much sense. So it won’t happen.
  14. BearCountry11
    Jesus….everything on this plate is perfectly cooked. Would destroy with extreme prejudice
  15. BearCountry11
    Got into some butt stuff today… Sent from my iPhone using Tapatalk
  16. BearCountry11
    My god I would absolutely murder those. Bravo.
  17. BearCountry11
    I just did franks but any Louisiana style hot sauce should be fine
  18. BearCountry11
    Take your shrimp (we did 1lb) and throw them in a bowl. Mix in about 1/3 cup of yellow mustard, 1/3 cup hot sauce, and 2 eggs and stir until well incorporated. Mix in a few tablespoons of a good Cajun seasoning and let shrimp marinade for about 15-20 min. Remove shrimp from marinade and toss with flour (I did a mix of 1 cup flour and 3 tablespoons of cornstarch). Fry at 350 for 3 min or until shrimp look done. Been using this for over a year now and will never do it another way. Superior “crunch”.
  19. BearCountry11
    Fried shrimp for dinner evolved into shrimp tacos and I wasn’t mad about it. Decided to do two different sauces - jalapeño/avocado crema and a sriracha sauce. Only downside was having to use store-bought flour tortillas but that’s what we had. Sent from my iPhone using Tapatalk
  20. BearCountry11
    Wife got it bad not too long ago. Got a note from daycare this week that another kid had it - shit sucks. I got lucky but my wife was miserable for about a week. Sent from my iPhone using Tapatalk
  21. BearCountry11
    Not above using a straw either
  22. BearCountry11
    Oh I hear you on that. I love their refried and will order them with any other item on the menu. But their enchilada gravy mixed with charro beans takes it to another level.
  23. BearCountry11
    I’ve said it here before and I’ll say it again…Juan in a Million is grossly underrated with their cheese enchiladas. Amazing stuff. Sent from my iPhone using Tapatalk
  24. BearCountry11
    Absolutely stunned by my wife today. Surprised me with a MK18 for my birthday. She even did the FFL paperwork and all (she doesn’t care for firearms). Sent from my iPhone using Tapatalk
  25. BearCountry11
    Got some Maui Nui venison delivered last week so started off with the tenderloin. Very tender. My wife doesn’t like venison but she absolutely loved this. Not sure how else to describe the taste other than “clean” - if that even makes sense. Definitely worth a look if you haven’t tried it yet. Sent from my iPhone using Tapatalk

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