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Posted
4 minutes ago, elfenix said:

That's what I thought. Turns out, I was right.

I would have gone full cross section slices, but I understand the little spear thing. Looks like jalapeno for ants though. 

 

But seriously.  Great looking sandwich. 

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Posted
2 hours ago, Anastasis said:

I would have gone full cross section slices, but I understand the little spear thing. Looks like jalapeno for ants though. 

 

But seriously.  Great looking sandwich. 

i went with strips because the rest of the pepper ended up in pico, where i like a fine dice. 

Posted
On 11/14/2022 at 8:28 AM, South Austin said:

"I said, ‘Are you strong?’ They said, ‘I’m strong if you strong.’ I said, ‘We strong, then.’”

I thought you said you was alright, Spider?

Posted (edited)

12 ounces, $12.  24 ounces, $15.  64 ounces, $17. 

 

probably should go with 64 ounces

 

edit: nm didn't see the delivery charge.  probably want the calabrese one as well.

Edited by elfenix
Posted
On 2/19/2023 at 2:15 PM, Pescado_Rojo said:

Ham, prosciutto, mortadella, and salami. Provolone and LTOP, red wine vinegar, s&p, Italian seasoning and cherry pepper relish on a leftover piece of H‑E‑B French bread. Bread was the weakest link. I need better sub rolls. 76C05586-A684-4D2F-A708-247483A7F342.thumb.jpeg.55ccb3d2b3172cf39a30fbe8f2b2f790.jpeg

There's not much better than an Italian sammich. Very fine entry, sir.

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Posted
Pastrami Reuben. Pastrami from pieous (they still haven't open their indoor seating).
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Their pastrami may well be the best pastrami I’ve ever eaten. Even when we go there just to eat pizza, I always get a side of pastrami.
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Posted
21 minutes ago, Brisketexan said:


Their pastrami may well be the best pastrami I’ve ever eaten. Even when we go there just to eat pizza, I always get a side of pastrami.

100% agreed on both counts. I always take a lb of mixed home as well. 

Posted
21 hours ago, Brisketexan said:


Their pastrami may well be the best pastrami I’ve ever eaten. Even when we go there just to eat pizza, I always get a side of pastrami.

Looks amazing but is there cheese on that ?

Either way it looks great.

Posted
On 12/6/2022 at 12:39 AM, elfenix said:

go to your local korean or chinese market (h mart or 99 ranch market) and look for thin sliced beef.  shabushabu/hot pot will be a thinner cut than beef for kbbq, generally.

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I hadn't thought of ShabuShabu in years.  I had it in Tokyo many moons ago.  And lots of Sake.

Posted
On 2/15/2023 at 11:45 AM, elfenix said:

Vaguely Korean pork sandwich - gochujang roast pork, homemade kimchi, fresh shredded carrots and jalapenos, on poboy loaf with chili crisp mayo

Looks great -- where'd you buy the bread?

Posted (edited)
9 hours ago, jimmyjazz said:

Looks great -- where'd you buy the bread?

royal bakery in the crime-free montrose.  so much better than using HEB's french/french sticks/sandwich/bollilos, which are all too crusty for a sandwich. 

Edited by elfenix
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Posted
17 hours ago, elfenix said:

royal bakery in the crime-free montrose.  so much better than using HEB's french/french sticks/sandwich/bollilos, which are all too crusty for a sandwich. 

I'm still searching for the same in Austin.  Even Easy Tiger fell short of the mark.

Posted
4 hours ago, Texzilla58 said:

Strong blt but that’s a pithy jap. I core those things.

Lately every jalapeño I buy is either hot as fuck or tasteless. Now THEY are fucking with our chile peppers.

The white part or pith is where the heat is brotha.

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Posted

I know that. I don’t like the texture of these fat boys that have big solid pith so I trim it out. Don’t like that sponge part as it’s pepper placenta. I also clean my shrimp, peel my ribs, and grind my own hamburger.

Im saying a lot of the chilies I’m buying lately are either super hot, even trimmed out, or flavorless, not like a trimmed jalapeño or even a bell pepper.

I had major sinus surgery twenty years ago and my tolerance for scovilles collapsed. I went from the habanero guy to the medium salsa guy, and my Thai scale moved from hot to mild. The docs didn’t tell me that might be a side effect of the surgery. But I was in Portland which hasn’t ever seen a chile pepper. I am sure any of you ents in Texas would either warn us or make sure not to fuck with the chile thing in my nose.

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Posted
On 3/22/2023 at 11:04 AM, bborange said:

Costco in Pflugerville was selling packages of thinly sliced ribeyes last week, so I made cheesesteaks.   Big portion of meat, cheese, onions, and jalapeños.

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Fucking cheesesteak venn diagram shit going on here. 

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Posted
[mention=306]PantsTent[/mention] [mention=6972]Texzilla58[/mention]
The sauce and meatballs are homemade, a lot of eyeballing goes into the balls but I’ll do the best I can.
The sauce is basically a dumbed down version of a red sauce that I’d use for pasta or the base for a meat sauce.  Half a shallot and 3-4 cloves of garlic on olive oil for a few minutes followed by 3/4 cup of white wine to deglaze until the alcohol is cooked out.  Big can of crushed tomatoes, half a small can of tomato sauce, and half a tube of tomato paste get added.  Salt, pepper and a lot of dried Italian seasoning.  Few splashes of Worcestershire, stir and bring to a boil and then reduce heat to simmer.
Two pounds of meat make about two dozen balls for the size I make them.  I go two thirds ground beef, one third ground pork.  I combine the meat and pork with 3/4 to one cup of Panko.  I add a handful of fresh grated Parmesan, small handful of finely chopped herbs (fresh basil, Italian parsley), some salt, pepper, some Worcestershire, and 2 eggs.  I get that mixed and all incorporated by hand and then add 1/4 of milk.  Mix some more and keep adding a few splashes of milk until I get the wetness I want in my balls.  Then I form by hand and bake at 400 for ten minutes (longer if you have bigger balls).  

They are probably 80% cooked at this point, but I pull them and finish in the simmering sauce until they are 155-160 degrees.  

Bread is from Noble Bread Co.  A solid bakery here in AZ.  I boat cut the bread, think 90’s pre pedo subway, then add a provolone cheese hinge.  Add the meatballs and sauce and then some shredded mozzarella and dried Italian seasoning goes on top.  Finish under the broiler for a couple minutes.  Let cool for a few minutes… shit comes out hot.  

Thanks man! I think the key is how you’re saving the milk for last after mixing the other ingredients. Gonna make some.
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