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3 hours ago, SydneyCarton said:

What kind of beer is that? That IS a beer, right?

In true steel shank fashion, it is the rest of ice tea, lemonade, and left over limes. Fridge clean out. Unfortunately was out of beer after Saturday. 

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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

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For those who can't get the really good braunschweiger that AL4 posted, the best stuff I've found around here is this, available at HEB:

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Funyuns on a taco?!! Why didn’t I think of that?

54 minutes ago, ChickenSandwich said:

I Say GIF - God Damn Damn Upset - Discover & Share GIFs

This particular Braunschweiger comes from the locker we have all our personal use hogs processed at.  It's firmer than most, having a consistency a little more on the spectrum of a sausage vs a pate, which makes it really well suited for sandwich construction, IMO.
If for some reason anyone here is within an hour of Elma, Iowa, it's absolutely worth the side bar to load up on meat.  All of their products are as good as pork processing gets, IMO.
 

I worked for a company based in Des Moines a few years back. All hail the magnificence of Iowa pork. It ain’t “the other white meat”. It is ethereal in that it retains its essential porkiness. If you raise such hogs total props to you.
Funyuns on a taco?!! Why didn’t I think of that?

The place down the street has rockin chicarones tacos. I’m thinking Funyuns would take it next level.
33 minutes ago, Texzilla58 said:


I worked for a company based in Des Moines a few years back. All hail the magnificence of Iowa pork. It ain’t “the other white meat”. It is ethereal in that it retains its essential porkiness. If you raise such hogs total props to you.

The corn makes the hog, my man.  The corn makes the hog.

11 hours ago, ChickenSandwich said:

Good Lord.

This page is the definition of iron sharpening iron.  That tortilla looks a lot like my wife's lefsa, and that's a good thing.

Edited by Al_4_ISU

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14 hours ago, deft said:

Funyuns on a taco?!! Why didn’t I think of that?

Crushed Funyuns on a chili dog aren't bad either.  

23 hours ago, Judge Roybeanbag said:

For those who can't get the really good braunschweiger that AL4 posted, the best stuff I've found around here is this, available at HEB:

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Man, they stopped selling that at my HEB about 5 months back or so, and I was fucking PISSED. Like super bitter. 

Edited by SydneyCarton

Found myself having great respek for the Danes when our friends told us of their go-to smorrebrod: liver paste (it's just braunschweiger) topped with crispy bacon, then some lingonberries for a sweet kick, on toasted rye bread.  It's finominal.
 
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Ignore the fancy garnish. The Danes know their pork.

And now that I look at it, those may be sliced beets on top.  I dunno.  It was all good.  Every time I hit a smorrebrod place, that was my baseline order.

Edited by Brisketexan

1 minute ago, Brisketexan said:

Found myself having great respek for the Danes when our friends told us of their go-to smorrebrod: liver paste (it's just braunschweiger) topped with crispy bacon, then some lingonberries for a sweet kick, on toasted rye bread.  It's finominal.

 

I'm not a big sweet/savory guy, but the braunschweiger/bacon combo sounds next level good.

The plastic fork isn’t throwing us off. That plating is too froufrou for the shank thread.

2 hours ago, Brisketexan said:

Found myself having great respek for the Danes when our friends told us of their go-to smorrebrod: liver paste (it's just braunschweiger) topped with crispy bacon, then some lingonberries for a sweet kick, on toasted rye bread.  It's finominal.
 
15d41676b1545395622a4800d84a8ebf.jpg

Ignore the fancy garnish. The Danes know their pork.

And now that I look at it, those may be sliced beets on top.  I dunno.  It was all good.  Every time I hit a smorrebrod place, that was my baseline order.

Looks amazing.  Wrong thread, though.

I recently finished the first season of PBS' The Great American Recipe, and I believe that there should be a Hey Steel Shank Recipe series.

But it was still be hosted by host of americas test kitchen, Chris Kimball.

On 9/6/2023 at 11:06 PM, ChickenSandwich said:

That is some glorious slop that I would gladly eat. Well done, Lad. Your glass reminds me that I need some more Pearl Snap delivery.

Nice looking dog, too.

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After this page I had a hankering for some braunschweiger.   Alas I didn’t have any rye bread, but did have some HEB Texas toast. Pimento cheese and cracked black pepper on one side, mustard, Fricks braunschweiger and raw onion on the other. I won’t be winning any fresh breath contests this afternoon but it was damned tasty.

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Man, the farts after eating that plus a heaping helping of chicken broccoli rice were epic.  

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Breffiss after a victory always tastes better.

Potato and chorizo tacos with a side of fideo

 

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11 hours ago, Underdog said:

Fideo easy to make?  Looks good. 

Yeah super easy and a ton of different ways to make it honestly. Grew up eating up almost daily because it was cheap and quick. Basically start with onion, and garlic in some oil, once cooked down a bit add fideo to fry a little, then hot water and some blended tomatoes or just tomato sauce and some of that knorr chicken powder along with other seasonings. I usually throw a jalapeno or 2 in it also but it doesn't matter, if I am feeling rich I will add ground beef and potatoes also but like I said tons of different ways to do it. Queso fresco usually on top as well but I had enough on the tacos this time

On 9/10/2023 at 9:35 AM, Dutch said:

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Breffiss after a victory always tastes better.

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Okay. Now I need some german deli meats. Anyone know of a place in DFW?

Yeah super easy and a ton of different ways to make it honestly. Grew up eating up almost daily because it was cheap and quick. Basically start with onion, and garlic in some oil, once cooked down a bit add fideo to fry a little, then hot water and some blended tomatoes or just tomato sauce and some of that knorr chicken powder along with other seasonings. I usually throw a jalapeno or 2 in it also but it doesn't matter, if I am feeling rich I will add ground beef and potatoes also but like I said tons of different ways to do it. Queso fresco usually on top as well but I had enough on the tacos this time

My family cooked it dry - just enough liquid to cook it, with no leftover broth. SOMETIMES we would do it soupy, but otherwise, the recipe you said with about half the liquid. Loved it.

That’s how my grandma always did it. These Cali latinas do it a little different but still damn good 

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Making homemade marinara and grilling at friend’s place. Hot dog off the grill topped with marinara, hamburger queso, and dill relish

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On 9/15/2023 at 8:23 PM, Al_4_ISU said:

Making homemade marinara and grilling at friend’s place. Hot dog off the grill topped with marinara, hamburger queso, and dill relish

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Is rawdog instead of a paper plate a downgrade or an upgrade on this thread?  seems like it could go either way.

Chicharron from the taqueria always hits 

 

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Edited by Zepol87

Liquid cheese doesn’t hinge well.

10 minutes ago, deft said:

Liquid cheese doesn’t hinge well.

Very true. This is why our culinary experts opted for the no-hinge needed tortilla.

On 9/15/2023 at 8:23 PM, Al_4_ISU said:

Making homemade marinara and grilling at friend’s place. Hot dog off the grill topped with marinara, hamburger queso, and dill relish

5c748ceebe54e77621592629f4267860.jpg

Is Marinara + Queso a thing? Because it damn well should be. Though it probably comes out pure liquid on the other end. 

Italian Tex mex fusion? Now that’s what I call a taco!

1 minute ago, NorthLoop said:

Is Marinara + Queso a thing? Because it damn well should be. Though it probably comes out pure liquid on the other end. 

I was just improvising with what we had available and it slammed and went hard.

Surprisingly solid the next day.

10 minutes ago, Al_4_ISU said:

I was just improvising with what we had available and it slammed and went hard.

Surprisingly solid the next day.

fuckin a

1 hour ago, deft said:

Italian Tex mex fusion? Now that’s what I call a taco!

Tacio.

1 hour ago, NorthLoop said:

Is Marinara + Queso a thing? Because it damn well should be. Though it probably comes out pure liquid on the other end. 

 

1 hour ago, deft said:

Italian Tex mex fusion? Now that’s what I call a taco!

I bet it tasted like America and freedom and fireworks and landing on the moon and hot go-go dancers from the 60s and rock and roll and jazz and more America and more freedom.

I bet it tasted like America and freedom and fireworks and landing on the moon and hot go-go dancers from the 60s and rock and roll and jazz and more America and more freedom.

Yes. Precisely.
On 9/15/2023 at 3:55 AM, Underdog said:

Fideo easy to make?  Looks good. 

Seems pretty simple

Chicken Noodle Soup - Campbell Soup Company

Just like mi abuela used to make

On 9/15/2023 at 5:47 AM, Kennythetiger said:

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Peaches are in season. 

Most definitely wrong thread. This goes in "Best things ever, ever."

Leftover carne asada fries with Christmas chile. Added some rotisserie chicken, extra cheese, and Valentina’s. 
 

sorry about the plate, but we’re out of paper.  Reheated in the air fryer. 
 

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5 minutes ago, jw4381 said:

sorry about the plate, but we’re out of paper.

you don't have paper towels at your house?

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