Hey Steel Shank!

[BurntOrange&White 39822]

1 hour ago, SydneyCarton said:

I'm not Three Sheets, but I took a stab at pickled japs a couple months ago and have been consistently doing them since, and eating them on everything. Im also lazy AF and don't bother de-seeding them. For a big jar about the size of his in the pic, I doa 1:1 ration of water and vinegar. Usually about a cup and a half of vinegar, a cup and a half of water. Simmer that in a pot on the stove with 2 tablespoons of salt until the salt is dissolved. It doesn't need to get to a rolling boil, just dissolve the salt. Cram the japs in the jar, maybe  with some garlic bulbs at the bottom. Pour the brine over the japs, jar and refrigerate. They're delicious in an hour, and they'll last weeks, although mine never do. 

Some folks put some sugar into the brine to make it sweeter, but not me. Whole process takes about 10 minutes. 

Counterpoint: "Holy shit most of these people have University of Texas degrees and are probably in the top quartile of human intelligence." /carlin

Thanks and I think thanks again?

 

I will try this and love the garlic clove idea. Will add 1 tbsp of sugar as well. 

[SydneyCarton 47936]

56 minutes ago, Braff Zacklin said:

A high-acid solution (50/50 water/vinegar) like this is great for pickling because you don't have to water bath the jars after filling and sealing. Much simpler way to can, imo.

Couple of extras for you, though:

1. Good idea to poke holes in the peppers so brine can enter the seed cavities. This ensures no fungus will grow inside.
2.  Fill the jars to the top with the brine solution. No need to leave headspace for a waterbath like with traditional canning methods.

First time I ever pickled my  home-grown peppers this way I thought for sure they'd come out like Aunt Bea's pickles, but I was shocked at how delicious and crispy they were. They would snap with every bite. Way better than anything you can get at the store.

Also, I'd usually let them pickle for 2-3 weeks before opening, but eat however/whenever you want.

Yeah, the snap is the biggest positive. They're so damn fresh tasting. 

[Braff Zacklin 13480]

1 minute ago, SydneyCarton said:

Yeah, the snap is the biggest positive. They're so damn fresh tasting. 

Fuck yes! It's incredible.

[Sbbruin 21785]

On 6/14/2024 at 1:25 AM, RPM said:

[Anastasis 23404]

Oysters shooters and shooters. 
 

[elfenix 34205]

8 hours ago, BurntOrange&White said:

Thanks and I think thanks again?

 

I will try this and love the garlic clove idea. Will add 1 tbsp of sugar as well. 

if you want more flavor and also health benefits, try lactofermentation:

https://cultured.guru/blog/pepper-fermentation-recipe-how-to-ferment-peppers

(note: i don't think i've ever gone a month and a half, usually start eating them after it stops bubbling.  maybe i should try that next)

use wide mouth jars and silicone airlocks

https://www.amazon.com/Fermenting-Waterless-Fermentation-Fermenter-Fermented/dp/B09NPGLRN3

and some glass weights

https://www.amazon.com/Eleganttime-Glass-Fermentation-Weights-Handle/dp/B098WLW7RW

Edited June 22 by elfenix

[Steel Shank 9416]

My sister and I hitting some leftover Grandpa Special from Maudie’s via naoches style.

I have to laugh.

Edited June 22 by Steel Shank

[Fudbelty 2786]

Woah woah woah, you never told us you have a mom. Pics of sister?

[deft 6808]

I would like to subscribe to your sister’s nudie newsletter

[threesheets 1654]

Man 1:1 water/vinegar seems way acidic, but maybe at some point you don't really notice a difference.  My brine is 3 cups of water,  1 cup of vinegar, a little less than a quarter cup of sea salt. And I don't heat the brine really, just enough to dissolve the salt. 

That's for jalapenos and serranos. For pickles I add garlic cloves and sprigs of dill to the jar. And peppercorns. 

Good to eat the next day. 

[Braff Zacklin 13480]

18 minutes ago, threesheets said:

Man 1:1 water/vinegar seems way acidic, but maybe at some point you don't really notice a difference.  My brine is 3 cups of water,  1 cup of vinegar, a little less than a quarter cup of sea salt. And I don't heat the brine really, just enough to dissolve the salt. 

That's for jalapenos and serranos. For pickles I add garlic cloves and sprigs of dill to the jar. And peppercorns. 

Good to eat the next day. 

Here's a link to the recipe I started using back in 2008. Scroll down to the "Traffic Light Pickled Peppers" recipe.

https://www.fieryfoodscentral.com/2008/08/06/processing-fresh-chiles-part-2-pickling/

I also brined my peppers overnight as instructed in the recipe. Never skipped that step so I don't know how much of an impact it has, but I will stress that my japs and hot Hungarian yellow waxies came out spectacularly crunchy.

[Brisketexan 104782]

Wife was out of town last night. Turned on a Copa America match, and enjoyed some Church’s spicy dark meat shicken. In old melamine plate from HEB. Because sometimes, you need fried chicken.

[Underdog 28482]

Might have to hit up Church's next week while down in DFW. 

[Judge Roybeanbag 11811]

They actually remodeled my local churches here at Menchaca and William Cannon. The chicken is still fantastic.  

[deft 6808]

Got back from the hoa pool late in the evening yesterday so I fired up so frito chili pie for the wife and kids and what have ya. Well we ran out of Fritos before old man deft could get a bowl so I fired up the air fryer with some taters and went all shank mode.

[Brisketexan 104782]

So, this popped up from 7 years ago. A meter of food we got in the basement of some joint in Austria:

[Underdog 28482]

On 6/26/2024 at 10:35 PM, Judge Roybeanbag said:

They actually remodeled my local churches here at Menchaca and William Cannon. The chicken is still fantastic.  

Store #386 worked at the one after training at the Manor Rd location. 

[Judge Roybeanbag 11811]

55 minutes ago, Brisketexan said:

So, this popped up from 7 years ago. A meter of food we got in the basement of some joint in Austria:

Nice wieners.  

[Brisketexan 104782]

Nice wieners.  

Yeah…they were definitely longer than were used to.



On an unrelated note, at the far end was a blood sausage-potato hash that was fucking OUTSTANDING.

[Underdog 28482]

Are you from Havana? 

[Brisketexan 104782]

1 hour ago, Underdog said:

Are you from Havana? 

I am not.  And fifteen is my limit on schnitzengruben. 

[Jameslaw121 4447]

Went to get my truck washed and the place I used to go to went out of business. Found another place and noticed a little hole in the wall Mexican place next door.

I'm most definitely the only white guy here. And it is glorious

[Brisketexan 104782]

When in El Paso, one does El Paso things.
 


 


Now, to complete the experience, I should have set up a rendezvous here with a short, round woman with giant fake eyelashes and several ill-advised tats...

[Braff Zacklin 13480]

16 minutes ago, Brisketexan said:

Now, to complete the experience, I should have set up a rendezvous here with a short, round woman with giant fake eyelashes and several ill-advised tats...

Leave my mother out of this.

[threesheets 1654]

Lovely brunch today. Buttered sourdough toast, fried egg, hash brown patty, gravy, sausage crumbles, serranos, El Yucateca Habanero. $0.50 plate from Walmart. 

[Brisketexan 104782]

28 minutes ago, Braff Zacklin said:

Leave my mother out of this.

Maria?  Consuela?  Maria Consuela?

[SurlyGator 862]

3 hours ago, Brisketexan said:

Maria?  Consuela?  Maria Consuela?

1, 3, 2

[Braff Zacklin 13480]

Had a pound of ground round that needed to get et. Also had an onion and a few serranos that weren't going to through the week. Decided smash burgers were the way to go.

Dunno if this looks awful or awesome, but it was damned tasty.

 

[Al_4_ISU 12410]

Had a pound of ground round that needed to get et. Also had an onion and a few serranos that weren't going to through the week. Decided smash burgers were the way to go.
Dunno if this looks awful or awesome, but it was damned tasty.
 

That looks like it fucks

[huge 3789]

8 hours ago, Al_4_ISU said:

That looks like it fucks

would definitely make a turd

[NorthLoop 14141]

*disclaimer* We hosted a bbq this weekend so we are out of paper plates. These are my nice marijuana plates.

 

Lots of leftover fajita meat. Naoch. Husband and wife edition. 

 

 

 

 

[elfenix 34205]

1 minute ago, NorthLoop said:

*disclaimer* We hosted a bbq this weekend so we are out of paper plates. These are my nice marijuana plates.

 

Lots of leftover fajita meat. Naoch. Husband and wife edition. 

 

 

 

 

[threesheets 1654]

9 hours ago, huge said:

would definitely make a turd

Most white trash phrase ever. I mean no offense. 

[huge 3789]

10 hours ago, threesheets said:

Most white trash phrase ever. I mean no offense. 

none taken

[BurntOrange&White 39822]

I like getting the sauce and cheese on the fries as well at Chicos.

[PantsTent 2002]

All the French omelette talk in “The Bear” thread inspired me. With cheddar sour cream ruffles and some salsa verde for good measure.

[South Austin 52200]

That looks outstanding.

[Masshole Horn 763]

Leftover brisket enchiladas with brisket chili gravy. On leftover paper plate from Masshole Jr’s birthday.

[Braff Zacklin 13480]

You are still dangerous, Masshole, but you can be my wingman anytime.

[Underdog 28482]

Would fold plate and devour every gd thing on it. 
 

[elfenix 34205]

[deft 6808]

I just keep coming back like a goddam junkie. I keep looking at those pics and I keep fiending for something I’ve never tasted. What’s it like? I may never know. But I’m gonna have to smoke a brisket when I get back from mejico so that I can make some too.

[RPM 26267]

[huge 3789]

Dalhart car snacks

[Brisketexan 104782]

Dalhart car snacks

This is the way.

[deft 6808]

Can’t roll down the window to let out the gas or you’ll let in the smell from outside. Damned if you do. Damned if you don’t.

[elfenix 34205]

Smoked cheddar hinge

[Steel Shank 9416]

Pair of nice looking wieners.

[Braff Zacklin 13480]

Found leftover barbecued pork spare ribs and hamburger buns in the fridge. The solution was obvious--make a real McRib.

Merged the above with fresh sliced onion, cheddar cheese and some pickled japs. No sauce necessary.

[DalTxHornFan 3089]

1 hour ago, Steel Shank said:

Pair of nice looking wieners.

Eh, phrasing?