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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   

  • 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

Posted Images

#4607

Is that a jalapeño I see peeking out there at 2 o'clock? I would eat the fuck out of that. 

#4608

Jalapeño would have been greatness but didn't have any unfortunately, did bell pepper, onion, provolone and little horseradish

#4609

Breffiss on a Bun. As a snack. At nite.

Eggs, Opa’s jap & chee, diced japs, cheddar, hot sauce.

2ffc094d727837b8fe76428c5c32826c.jpg

#4610
2 hours ago, NateHitch said:

Leftover beef short rib night035288f5d3ddf4b74abe139bb483da29.jpg

This fits in the sandwich thread and in the shit you cooked thread. This looks glorious.

#4611
18 hours ago, Brisketexan said:

Leftover frozen pizza, and a cold chicken leg.  

Looks like a PERFECT breakfast.

9.9

Splash of hot sauce on both would have sealed the deal for me.

#4612

Opas jap and cheese over an open fire placed in a tortilla with some processed cheese and mustard after gutting a deer is the high life. 

#4615

I was trying to figure out the best place to put this link and decided Shank's thread was most deserving.

 

The Five Worst Canned Foods You Can Easily Find In America:

https://www.houstonpress.com/restaurants/the-five-worst-canned-foods-you-can-easily-find-in-america-6414240

Quote

3. Canned Tongues Ah, tongue, the food that tastes you as you taste it. 

Quote

1. Pig Brains

I don't know how drunk I'd have to be to eat something that a living thing used to think with, but if I ever do get that drunk, I certainly hope someone sober is there to drive me to the hospital.

 

#4619

Parisa (ground round, cheese, onion, jalapenos) and beef jerky.  I am trying to eat more healthy, so no saltines/carbs.  I just ate the parisa using the beef jerky as a utensil. 

#4621
4 minutes ago, Brisketexan said:

Man, I love parisa.  Make your own, or get it from Castroville?

Dziuks in Castroville. I drop in there just about every time I run by the deer lease to pick up parisa, dried sausage and some of the qual wraps.  

#4622
3 minutes ago, Anastasis said:

Dziuks in Castroville. I drop in there just about every time I run by the deer lease to pick up parisa, dried sausage and some of the qual wraps.  

Man, I love that shit.  I have had connections over the years who would bring me some.  Haven't had it in ages.

#4623

One with queso and one with chili. It’s like two fat chicks at the same time. When you’re done, instant regret.

What’s wrong with 2 fat chicks?
#4627
20 minutes ago, Brisketexan said:


Yeah? And for that matter, 2 fat chicks with chili and queso? Huh?

Hopefully in bowls and not on them, ala whip cream girl from Varsity Blues. 

#4635
2 minutes ago, Brisketexan said:


Is this America? I thought this was America. Fuck yeah that’s what it is.

Because America.

tumblr_n3odvq5fpk1t6cr7go1_400.gif

#4637
On 10/9/2020 at 9:44 AM, Orange&White said:

I was trying to figure out the best place to put this link and decided Shank's thread was most deserving.

 

The Five Worst Canned Foods You Can Easily Find In America:

https://www.houstonpress.com/restaurants/the-five-worst-canned-foods-you-can-easily-find-in-america-6414240

 

Whoever wrote that sounds like they've never had a good taco. 

#4638
8 minutes ago, Hank_Hill said:

I don’t/do want to talk about it

I think it’s a strong move and I applaud it.  merely wanted clarification. 

#4640
On 10/8/2020 at 6:06 PM, Judge Roybeanbag said:

If those peppers were slightly smaller, you could fit five of them in a highlife configuration.

We're going to need a larger cracker.

#4641

I don’t really know what I expect from heaven, but if it doesn’t rhyme with ribeye on the tailgate, a sunset, and s’mores I’ll be damned. 
 

B76-A65-AA-A64-D-47-F7-B836-2-FC72-D1986
 

2-C4-DB43-D-AC88-424-E-8-B99-644-B8-DEC6
 

 

1-D061-A0-F-9-BF2-4182-8-E0-F-AC1828-EA5

 

#4642
On 10/9/2020 at 5:00 PM, Anastasis said:

Dziuks in Castroville. I drop in there just about every time I run by the deer lease to pick up parisa, dried sausage and some of the qual wraps.  

Is Medina County the only one making it now? 

#4643
20 hours ago, RMac5 said:

Is Medina County the only one making it now? 

I don't know of any place outside of medina county that makes it. 

  • Author
#4644
1 hour ago, Anastasis said:

I don't know of any place outside of medina county that makes it. 

Courtesy of Hornius Emeritus and his Texas Highways connection, make your own.  If you have a grinder, use a good cut of really lean sirloin.  Note I can’t make this at home, only at deer camp.  

https://texashighways.com/eat-drink/recipes/recipes-entrees/parisa-pronounced-pah-ree-sa/

 

#4645
4 minutes ago, Judge Roybeanbag said:

Courtesy of Hornius Emeritus and his Texas Highways connection, make your own.  If you have a grinder, use a good cut of really lean sirloin.  Note I can’t make this at home, only at deer camp.  

https://texashighways.com/eat-drink/recipes/recipes-entrees/parisa-pronounced-pah-ree-sa/

 

Yeah. It’s pretty straight forward. My grandma didn’t put peppers in hers though. Each Castro colony town in Medina county has their own variation. Castroville didn’t do peppers from what I understand. She ate that stuff On saltines with a cold beer into her late 80s. We had to finally cut her off after a hip surgery and some lingering E. coli and other shit. 

  • Author
#4646
Just now, Anastasis said:

Yeah. It’s pretty straight forward. My grandma didn’t put peppers in hers though. Each Castro colony town in Medina county has their own variation. Castroville didn’t do peppers from what I understand. She ate that stuff On saltines with a cold beer into her late 80s. We had to finally cut her off after a hip surgery and some lingering E. coli and other shit. 

I usually half that recipe as two lbs of stuff is a lot.  I have a whole old bohemian beer joints chimney worth of D’Hanis fire bricks, about 300 or so of them from that area.  Meant to make a pit 30 or so years ago out of them and never got around to it.  

#4647

We have a pretty nice meat locker outside of Amarillo, need to get him to grind me up some fresh sirloin and make my own. Thanks for the link Judge!

#4648
4 hours ago, Anastasis said:

I don't know of any place outside of medina county that makes it. 

this prompted me to do some googling.  pretty cool.  that shit really is native to medina county.

https://www.bonappetit.com/trends/article/15-raw-meat-dishes-from-around-the-world

Parisa (South Texas)
The Upper Midwest calls steak tartare "tiger meat," but it's pretty much the same dish as the French original. This hyperlocal South Texan dish, on the other hand, is a horse of a different color. Coming from a particular area west of San Antonio where Alsatian immigrants settled in the 1800s, Parisa is a mix of raw beef, bison, or venison, mixed with cheddar cheese, minced onions, and some kind of pepper. One butcher shop in particular, Dziuk's, in Castroville, still sells it fresh from its case every day. 

#4649

Pretty sure I saw parisa at schotts market, hwy 16 just west of 1604. About 10 minutes from the house so I’ll try to check it out again soon. Not Medina county.

#4650
19 minutes ago, deft said:

Pretty sure I saw parisa at schotts market, hwy 16 just west of 1604. About 10 minutes from the house so I’ll try to check it out again soon. Not Medina county.

Yeah they have it. I pick it up at least once a month. I want to drive out to Castroville and try theirs to compare. 
 

Schotts is a badass meat market btw. We live pretty close to one another by the sound of it as well. 

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