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Judge Roybeanbag

By Judge Roybeanbag
in Food and Travel

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ChickenSandwich
ChickenSandwich

Apologizes for plates, paper could not take the girth.    Made chili.Flour tortillas from Monterey Time for a Frito burrito.    Cheese under chili   

davidg
davidg

Worked at the ranch today with Dad, he turned 87 last Sunday and was mad at me because I would not let him run the chainsaw. Since we went into town early today for some fencing we didn’t feel like d

Steel Shank
Steel Shank

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Texzilla58

Texzilla58 4734

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This particular Braunschweiger comes from the locker we have all our personal use hogs processed at.  It's firmer than most, having a consistency a little more on the spectrum of a sausage vs a pate, which makes it really well suited for sandwich construction, IMO.
If for some reason anyone here is within an hour of Elma, Iowa, it's absolutely worth the side bar to load up on meat.  All of their products are as good as pork processing gets, IMO.
 

I worked for a company based in Des Moines a few years back. All hail the magnificence of Iowa pork. It ain’t “the other white meat”. It is ethereal in that it retains its essential porkiness. If you raise such hogs total props to you.
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Al_4_ISU

Al_4_ISU 12461

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33 minutes ago, Texzilla58 said:


I worked for a company based in Des Moines a few years back. All hail the magnificence of Iowa pork. It ain’t “the other white meat”. It is ethereal in that it retains its essential porkiness. If you raise such hogs total props to you.

The corn makes the hog, my man.  The corn makes the hog.

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SydneyCarton

SydneyCarton 48082

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23 hours ago, Judge Roybeanbag said:

For those who can't get the really good braunschweiger that AL4 posted, the best stuff I've found around here is this, available at HEB:

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Man, they stopped selling that at my HEB about 5 months back or so, and I was fucking PISSED. Like super bitter. 

Edited by SydneyCarton
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Brisketexan

Brisketexan 105104

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Found myself having great respek for the Danes when our friends told us of their go-to smorrebrod: liver paste (it's just braunschweiger) topped with crispy bacon, then some lingonberries for a sweet kick, on toasted rye bread.  It's finominal.
 
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Ignore the fancy garnish. The Danes know their pork.

And now that I look at it, those may be sliced beets on top.  I dunno.  It was all good.  Every time I hit a smorrebrod place, that was my baseline order.

Edited by Brisketexan
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Al_4_ISU

Al_4_ISU 12461

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1 minute ago, Brisketexan said:

Found myself having great respek for the Danes when our friends told us of their go-to smorrebrod: liver paste (it's just braunschweiger) topped with crispy bacon, then some lingonberries for a sweet kick, on toasted rye bread.  It's finominal.

 

I'm not a big sweet/savory guy, but the braunschweiger/bacon combo sounds next level good.

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DalTxHornFan

DalTxHornFan 3101

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2 hours ago, Brisketexan said:

Found myself having great respek for the Danes when our friends told us of their go-to smorrebrod: liver paste (it's just braunschweiger) topped with crispy bacon, then some lingonberries for a sweet kick, on toasted rye bread.  It's finominal.
 
15d41676b1545395622a4800d84a8ebf.jpg

Ignore the fancy garnish. The Danes know their pork.

And now that I look at it, those may be sliced beets on top.  I dunno.  It was all good.  Every time I hit a smorrebrod place, that was my baseline order.

Looks amazing.  Wrong thread, though.

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Judge Roybeanbag

Judge Roybeanbag 11819

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After this page I had a hankering for some braunschweiger.   Alas I didn’t have any rye bread, but did have some HEB Texas toast. Pimento cheese and cracked black pepper on one side, mustard, Fricks braunschweiger and raw onion on the other. I won’t be winning any fresh breath contests this afternoon but it was damned tasty.

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Zepol87

Zepol87 9185

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11 hours ago, Underdog said:

Fideo easy to make?  Looks good. 

Yeah super easy and a ton of different ways to make it honestly. Grew up eating up almost daily because it was cheap and quick. Basically start with onion, and garlic in some oil, once cooked down a bit add fideo to fry a little, then hot water and some blended tomatoes or just tomato sauce and some of that knorr chicken powder along with other seasonings. I usually throw a jalapeno or 2 in it also but it doesn't matter, if I am feeling rich I will add ground beef and potatoes also but like I said tons of different ways to do it. Queso fresco usually on top as well but I had enough on the tacos this time

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Brisketexan

Brisketexan 105104

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Yeah super easy and a ton of different ways to make it honestly. Grew up eating up almost daily because it was cheap and quick. Basically start with onion, and garlic in some oil, once cooked down a bit add fideo to fry a little, then hot water and some blended tomatoes or just tomato sauce and some of that knorr chicken powder along with other seasonings. I usually throw a jalapeno or 2 in it also but it doesn't matter, if I am feeling rich I will add ground beef and potatoes also but like I said tons of different ways to do it. Queso fresco usually on top as well but I had enough on the tacos this time

My family cooked it dry - just enough liquid to cook it, with no leftover broth. SOMETIMES we would do it soupy, but otherwise, the recipe you said with about half the liquid. Loved it.
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NorthLoop

NorthLoop 14195

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On 9/15/2023 at 8:23 PM, Al_4_ISU said:

Making homemade marinara and grilling at friend’s place. Hot dog off the grill topped with marinara, hamburger queso, and dill relish

5c748ceebe54e77621592629f4267860.jpg

Is Marinara + Queso a thing? Because it damn well should be. Though it probably comes out pure liquid on the other end. 

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Brisketexan

Brisketexan 105104

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1 hour ago, NorthLoop said:

Is Marinara + Queso a thing? Because it damn well should be. Though it probably comes out pure liquid on the other end. 

 

1 hour ago, deft said:

Italian Tex mex fusion? Now that’s what I call a taco!

I bet it tasted like America and freedom and fireworks and landing on the moon and hot go-go dancers from the 60s and rock and roll and jazz and more America and more freedom.

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