Everything posted by After irth
-
Soup, Stew, Chili, Gumbo (Cold weather eats)
Very rustic and full of great ingredients. Big thumbs up from me!
-
Old-School American Comfort Food
I would posit that you've never had good corned beef, then.
-
Soup, Stew, Chili, Gumbo (Cold weather eats)
Are you keeping track of his comments on your spreadsheet?
-
Old-School American Comfort Food
Not suggesting that at all. Why can't I make both? I have a good friend (misplaced Texan in Atlanta) that makes the best brisket (repeatedly) I've ever had. Mine is a consistent close second.
-
Tampa...beaches
Buya Ramen. Go for the cocktails…stay for the soup. Tell Brunch I said “Hello!”
-
Old-School American Comfort Food
Some of us do. And have for years. I’m sorry that you’ll never know the joys of transcendental Beef.
-
Old-School American Comfort Food
Doesn't everyone?
-
The movie you just watched
Equally creepy and fun. Bit of an Evil Dead 2 vibe. I liked it, too.
-
Thanksgiving Recipes
-
Official 2022 Bitch about Family - Holiday Insanity
You’ve got game.
-
Official 2022 Bitch about Family - Holiday Insanity
Hang in there, AB. I hope you recover enough to enjoy your holiday weekend.
-
Thanksgiving Recipes
Made my cornbread yesterday. Will be making your recipe on Thursday to take to my Dad’s place for football and beer.
-
Official 2022 Bitch about Family - Holiday Insanity
Understood. My sincere condolences. Glad you have a firm grasp on "no". Well done.
-
Official 2022 Bitch about Family - Holiday Insanity
Explain the passive-aggressive invite, please. How does that go?
-
Dumbass Shit We See On Facebook
Never heard of them either.
-
Chili w/o beans
While, I'm chopping, I am frequently told that I use too many Onions (just, in general), but yet...no one ever complains about my finished dishes...
-
Chili w/o beans
I feel that I crank out a very traditional bowl of Texas Red. Try it out. I welcome your feedback. Carne con Chiles.doc
-
Chili w/o beans
For 6# of Meat, I use 6 fresh Serranos (diced). Also, 8 dried Anchos, and 12 dried Guajillos. Toast the dried peppers, then soak for 20-30 minutes. The Serranos, Anchos, and Guajillos will go in the blender with either the soak-water, broth, beer, whatever. I'm also gonna use 6 White Onions, 12 Garlic cloves, 2 qts of Beef or Pork Stock, 2 Tb Cumin, and 4 Tb Mexican Oregano. If any of that helps...
-
Gumbo
I do 1:1, but I weigh the flour rather than scoop. I also use Unsalted Butter instead of Oil.
-
LED light bulbs
Consult your spreadsheet and get back with us on that.
-
Gumbo
All-Clad 24 qt Stock Pot has never let me down. Regardless of brand, however, go big...you'll be ready for anything.
-
Hi Fi and Home theater set ups
I still have that CD player. Since 1991. Use it every day.
-
LED light bulbs
I went the GE route back in 2015 when we moved into a new house. Never replaced a bulb in the 3 years we lived here. Did the same thing in our current house in Feb. 2019. I've replaced one bulb, which was just a few weeks ago. Our house has a ton of different fixtures and bulb types, and I was very specific in what rooms or lights have what temp. GE has the proper bulb with different color-temp options for just about everything, even some of the oddball specialty ones.
-
New Orleans Food and Drink Thread
Ryan's Irish Pub at Bienville & Decatur usually has the games.
-
New Orleans Food and Drink Thread
Spending the week after Thanksgiving in New Orleans. Last travel blowout of the year. Will return to a shitty holiday work schedule. Third trip (and third full week) this year. The first was in Feb for my birthday, but I'm guessing I had COVID or something (never bothered testing), and my energy level was dogshit. The first few days were great, but sleep and TV time in the hotel became the norm, unfortunately. Was also unfortunate that we had the most uncomfortable room (The W) we've ever had in town. Memorable trip, but for all the wrong reasons. The second was in May with my elderly father. 2 rooms at the Ritz. Two days at the War Museum were great. His mobility was decreasing, decent dining was wasted on him, and he was obsessed with finding places for Irish Whiskey for some goddam reason. Add a myriad of other random reasons, and it was a tedious, but somehow exhausting trip, and we were glad when it was over. Had to do it because it was probably the last actual vacation he will ever have. This time, we are determined to redeem ourselves. Suite at the Ritz. Spa-time for the wife. Honoring my wife's request to keep things old-school, so we have weeknight reservations at R'evolution and Arnaud's. Despite setting a calendar reminder, I was unable to grab a Brennan's Brunch res for 12/3, so we're doing Antoine's instead. The rest of the time, we go rogue. We dress down, pound the pavement, dive-bar hop, and munch our way through the days and evenings to counter the alcohol intake. Music on Frenchmen is the usual priority. I expect that we shall log some significant steps between Canal and Frenchman, along with all the random meandering, over the course of a week. Our personal favorite haunts: Sazerac Bar Nola Poboys Royal House Molly's The Dungeon Patrick's Bar Vin Fingers crossed we can redeem our Nola Mojo this time!