Jump to content
View in the app

A better way to browse. Learn more.

Surly Horns

A full-screen app on your home screen with push notifications, badges and more.

To install this app on iOS and iPadOS
  1. Tap the Share icon in Safari
  2. Scroll the menu and tap Add to Home Screen.
  3. Tap Add in the top-right corner.
To install this app on Android
  1. Tap the 3-dot menu (⋮) in the top-right corner of the browser.
  2. Tap Add to Home screen or Install app.
  3. Confirm by tapping Install.

Featured Replies

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. 

  • Replies 1.6k
  • Views 149.3k
  • Created
  • Last Reply

Top Posters In This Topic

Most Popular Posts

  • Mitch Cumsteen
    Mitch Cumsteen

    Muffaletta. Made the bread from scratch, used central grocery olive salet. So good. 

  • So.... bear with me. This sandwich has history. My grandpa let me work for the family business around mixers and loaders and dump trucks when I was 12. 16 was the minimum age. When Osha showed up I ha

  • BigDHornfan
    BigDHornfan

    Had a friend give me some corned beef, kraut, Russian dressing and sour pickles from Kat’z in NYC. Reuben time for dinner.

Posted Images

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. 

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?

  • Popular Post

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

I fucking love a good Italian sammich. Throw some giardiniera on that bad boy and I'd be in heaven 

2 hours ago, TankedBevo said:

I fucking love a good Italian sammich. Throw some giardiniera on that bad boy and I'd be in heaven 

Go here.  https://turcottebutchers.com/

Just got to my office.  I did not eat breakfast.  I just read the last two pages of this thread.  F all yall.  I'm starving!

i need to find cento hoagie spread

1 hour ago, elfenix said:

i need to find cento hoagie spread

I ordered off Amazon and had it the next day. 

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

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.

  • Popular Post

Pastrami Reuben. Pastrami from pieous (they still haven't open their indoor seating).

289-E5-C93-7936-46-D4-A3-ED-D5890-C630-D

E5-D66-DB6-4-D23-44-A0-B10-C-74-E8-E3970

 

Pastrami Reuben. Pastrami from pieous (they still haven't open their indoor seating).
289-E5-C93-7936-46-D4-A3-ED-D5890-C630-D9-A.jpg
E5-D66-DB6-4-D23-44-A0-B10-C-74-E8-E39709-C7.jpg
 

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.
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. 

Goddamn, the last 2 sandwiches take this thread to 11, maybe 11.5

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.

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.

20210813-3.jpg.91c2980ad3246fb30712437f3ff3d21c.jpg

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

  • Popular Post

Mixed things up a bit with a “BLT” using onion bagel and sweet peppers as a substitute. Paired great with Havarti!
9497417153012bdde270ef13e4704727.jpg

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?

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

There are some serious sandwich artistes contributing. Kudos! I bow to your greatness.

  • Popular Post

Biscuit Sandwich:

2547c2ce0dc920d24f2e6ad795183e0e.jpg

- Hatch Chile Biscuit
- Fried Egg
- Bacon
- Everything Bagel coated Goat Cheese
- Dab of Creamy Jalapeño sauce

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.

1 hour ago, ChickenSandwich said:

Check Walton’s F&S yet?

For hoagie rolls?  I vaguely remember that suggestion, but I don't see it on their online portal.

  • Popular Post

20230226_185606.thumb.jpg.2ac2e28b9dc87c8834bd607d1407cefd.jpg

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.

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.

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.

  • 3 weeks later...
  • Popular Post

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

image.thumb.jpeg.29f51da0bd38cbf4d969d8b1beabc081.jpeg

  • 2 weeks later...
  • Popular Post

Didn’t feel like getting car jacked (only Cuban bakery for a 100 miles is SW Phoenix), so I made my own Cuban bread.  Mojo pork and a panini press and Cubano was born. 

72DC8314-2406-419D-BF07-2156DED5F3A0.jpeg

7C540DA2-ED8A-4B51-95B2-EDABC4800DA1.jpeg

11F922CC-5BC1-42D0-8098-A0F551B90067.jpeg

E9094C5F-0E45-41E7-A70F-D19BBA3DE0B0.jpeg

49A910E0-69C6-4C19-A063-1DBB6879E354.jpeg

That’s a good looking sandwich and pos rep for not hiding the knife scar on the paper plate.

I had a fried bologna today but didn’t take pics.  

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.

image.thumb.jpeg.29f51da0bd38cbf4d969d8b1beabc081.jpeg

Fucking cheesesteak venn diagram shit going on here. 

  • Popular Post

Toast, bacon, poached eggs. Sometimes it's the simple things. 

20230401_102227.thumb.jpg.043cc151857d98dfb95bd947c2bea6eb.jpg

  • Popular Post

Birria Torta from my local Taco joint.
926895cee9c6815cc707558147a189bc.jpg
64afcff6ecb85c48df47342e68165bfd.jpg

4 hours ago, TexPx said:

Birria Torta from my local Taco joint.
926895cee9c6815cc707558147a189bc.jpg
64afcff6ecb85c48df47342e68165bfd.jpg

 

I do love a good torta.

  • 3 weeks later...
Meatball Sammich 
AC41CE68-C1C2-4BDF-BE71-4591E167F5F2.thumb.jpeg.590a825e75a96ababc91ada7d1fa134b.jpeg
15E59994-1560-4C1F-B8F6-B1CC710CF20E.thumb.jpeg.8833815188309fd716b119bdb4cb46b3.jpeg
CEF551CD-D5D4-4DA9-9E37-1803B4E7E915.thumb.jpeg.3b3a379ac8a44fb17113f6b27ae31487.jpeg

This is awesome. All homemade or shortcut tips to be shared?
Meatball Sammich 
AC41CE68-C1C2-4BDF-BE71-4591E167F5F2.thumb.jpeg.590a825e75a96ababc91ada7d1fa134b.jpeg
15E59994-1560-4C1F-B8F6-B1CC710CF20E.thumb.jpeg.8833815188309fd716b119bdb4cb46b3.jpeg
CEF551CD-D5D4-4DA9-9E37-1803B4E7E915.thumb.jpeg.3b3a379ac8a44fb17113f6b27ae31487.jpeg

If those be homemade; would like the recipe. Most meatballs suck including mine. I have trouble keeping them tender.
  • Popular Post

@PantsTent @Texzilla58

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.  

[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.
  • 2 weeks later...

339e0ee7dbb0dd0f6f699b6102f6b52e.jpg
244a01d3fd83f77d23c81300e3ec1570.jpg
Famous Cuban sandwich at Havana Cafe on Buckner Blvd.

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

Configure browser push notifications

Chrome (Android)
  1. Tap the lock icon next to the address bar.
  2. Tap Permissions → Notifications.
  3. Adjust your preference.
Chrome (Desktop)
  1. Click the padlock icon in the address bar.
  2. Select Site settings.
  3. Find Notifications and adjust your preference.