Everything posted by Etexhorn13
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Shit I've Cooked Lately
How long did you smoke/what temp?
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Soup, Stew, Chili, Gumbo (Cold weather eats)
Your comment got me thinking, and after a little research it sounds like there are two main thoughts about it. First, the darker the roux the less thickening agency it will have. This makes sense, because this was probably the darker roux I’ve made to date, but I don’t totally buy it... I’ve seen tons of really dark roux on this site and in person. The second thing I saw a lot was people mentioning to make sure your stock that you add is cold. I’m not sure why exactly, but that kinda makes sense looking back on the other gumbos I’ve made having had my chicken stock in the fridge previously. Mostly though, I don’t think there’s a firm answer for this. Oh well, guess I’ll have to make another soon 🤷♂️
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The Sopranos
If you want to get super dorky in a deep dive analysis type of way, the Poda Bing podcast is worth a listen. They’re a little bit too dorky about sopranos for me on the recap/analysis episodes, but they do have some really great interviews with all the cast members every few podcast episodes. Father Phil, Chrissy, Bobby Bacala, and Pussy’s contact in the feds were some of my favorites.
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DC, NYC Metro and other Cities BBQ
Bless your heart.
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Soup, Stew, Chili, Gumbo (Cold weather eats)
So I made a gumbo over the weekend, and the flavor turned out great, but something happened with my roux that’s never happened to me before. I followed my usual 1.25/1 flour to oil ratio, but my roux kinda ended up separating. Once it’s in the bowl it looks alright, albeit a bit oily, but when I mix it up in the pot it seems a lot of liquid comes up and I’ll see the roux type liquid sorta suspended. Any ideas what that could be from? Not enough flour perhaps? Flavor-wise it’s on the money but I’m glad I’m just serving it to my wife and myself.
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Hey Steel Shank!
- I am need of a smoked turkey to ship to PA for Thanksgiving
Yeah bro how much will you pay me- Gumbo
It’s that moths fuckin time of the year... There was actually more chicken than sausage in the pot... that wasn’t a great scoop, all the sausage from the top got in there- Jim Harbaugh NO LONGER coaches at Michigan
Haha suck it Zach gentry- 2019 ATH Bru McCoy
- Netflix Recommendations
Anyone watching final table? Kind of a neat “top chef” type deal except they cook in teams, and most of the chefs seem to have known each other previously, even though they’re almost all from different countries around the world. Each episode is a new country with their specific judges/ingredients for the chefs to cook. PrettY interesting if you’re in to cooking shit.- Tom "the turtle" Herman [Lame Duck or greatest 5d chess player ever?]
I don’t think anyone here is equating “leverage” and “lowballing”. We’re the by God university of Texas, ain’t you heard all the money that ain’t under the Vatican is located in Austin?- TexMex
I haven’t been to Xochi or Caracol, but Hugo’s is probably my favorite restaurant in town. That’s one of my go to’s when we have friends or family in town and want to take them out. Doesn’t hurt that you can get drinks at anvil before moseying over.- Shit I've Cooked Lately
Cut a whole chicken in half and smoked it yesterday for dinner. First time to smoke a chicken and it turned out great.- Chili w/o beans
@Dbeasy except i also added two deseeded habaneros and a jalapeno, and my Chipotle’s were fresh instead of dried. I love heat so i could’ve maybe added more chipotle or another habanero, but I fed my wife and several friends that don’t want to hurt while they eat and they all approved. Salted to taste... i used a lot more than the recipe above but it turned out really, really well. I also doubled+ the garlic. Up the spice and salt to your preference but at the very very least this was a great recipe to get me to make my own chili paste or whatever.- It’s Friday for 15 more minutes...motherfuckers
Meh- Chili w/o beans
I think this turned out just fine... not overly hot but a nice slow burn, at least right now. I added a couple habaneros and a jalapeño so i imagine that will come through more tomorrow but it’s not 9 alarm fire burn a whole through your britches hot. Want to let it sit overnight so we can have it for dinner tomorrow and I’m sure it’ll spice up and thicken up even more but based on a few small tastings this is definitely some of the best I’ve made. Love the recipe.- Chili w/o beans
I am rocking the @jimmyjazz recipe from the last page. I didn’t even see the dried chipotles when I was buying groceries, so I had to add some pre-diced chipotles I had in the fridge (la costena brand, this is great to keep around to add to various sauces chilis etc.) I’m hoping the fresh chipotle instead of dried doesn’t throw it off too much, but after tasting it before and after adding, that’s definitely what was missing.- Netflix Recommendations
Man, same here. I’m glad to know it’s not just my wife that watches really stupid tv.- Urban Meyer or bust
This is not fun anymore.- Soup, Stew, Chili, Gumbo (Cold weather eats)
I had to look up what this even was. My interest is piqued.- Tom "the turtle" Herman [Lame Duck or greatest 5d chess player ever?]
Hey hey, ho ho, Tom Herman’s got to go!- Soup, Stew, Chili, Gumbo (Cold weather eats)
My wife makes a kick ass tortilla soup. I like to toss in some crushed up tortilla chips along with the other accoutrements- Big Brother 22
Thank god this shitshow is almost over and won’t be taking up three nights in my living room anymore.- Bachelor/Bachelorette/Paradise Catch-All
- I am need of a smoked turkey to ship to PA for Thanksgiving
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