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Featured Replies

5 minutes ago, Underdog said:

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If you get down there and it smells like fried oysters and shrimp....you should probably bail.

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7 hours ago, Brisketexan said:

One last dinner with the wife outta town.  Thinking of picking up Enchiladas y Mas tonight.  We'll see.

I Dare You Do It GIF

That honestly looks like three diffent breakfasts post-digestion.

That honestly looks like three diffent breakfasts post-digestion.

It did indeed get things cooking, gastrointestinally speaking.
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Last dinner before I pick up the wife at the airport in a few hours. Shucked and fried a dozen oysters, added 6 shrimp.

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16 hours ago, Brisketexan said:

Last dinner before I pick up the wife at the airport in a few hours. Shucked and fried a dozen oysters, added 6 shrimp.

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Man that looks great. 

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Eggs on toast with crumbled HEB Jalapeno chips 

 

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IMG_2113.thumb.jpeg.1d99cab085dd6d9ef27d728bfd5eacd4.jpegHad a leftover burger patty from cooking out a couple days ago.  That’s my homemade blue cheese dressing that will knock your dick in the dirt.  Onion and a mater.  
 

those beans are what my granddaughters refer to as Pops’ Candy Beans.  They are mighty sweet but also are loaded with jalapeños.  

On 9/12/2025 at 10:13 PM, Steel Shank said:


Fucking high cotton, right there.

racist comedy central GIF

On 9/26/2025 at 1:57 PM, Brisketexan said:

If you get down there and it smells like fried oysters and shrimp....you should probably bail.

That's loser talk

5 hours ago, Steamboat1874 said:

Please tell me about the homemade blue cheese dressing.

it’s really easy. I might have posted it elsewhere. There was a place in Memphis we’d eat at as a kid that had this killer blue cheese dressing. Maybe I’m weird but I loved blue cheese from a very young age and the bottled stuff is crap.  My dad got the recipe and it’s been tweaked thru the years.
 

This is a base recipe that I tweak a bit each time based on the pungency of the cheese, the type buttermilk you use, and how sharp your lemons are.  Typically I use the crumbled Bel Gioioso from Sam’s as it’s good for being cheap and it’s easy.  I’ve made it with fancy funky types like Roquefort and Stilton and I prefer those in a salad with a vinaigrette.  I have a market near me that sells Vollmans real full fat buttermilk and it makes a big difference in taste and texture as it’s really thick.

This is very rich, and I want it with heavy garlic where it burns.  So like it less and it’s a dressing to tweak with.  I recommend folks start with less of the seasonings and add more of what they like.  
 

  • 8oz your favorite bleu cheese, 
  • 6oz Daisy sour cream
  • 6oz Dukes Mayo
  • 4oz Buttermilk, full fat if possible
  • 2-4 Garlic cloves, microplaned or crushed
  • 3 tbsp. Ranch dressing mix
  • 1 tsp Granulated or powdered garlic
  • 2 tbsp Lemon juice (start with 1, add to taste)
  • Dash or two Lea & Perkins Worchestershire
  • 1 tbsp Italian parsley, finely chopped
  • 1 tsp fresh black pepper, more to taste
  • Squirt. sriracha 

in the spirit of the thread keep it in a rinsed out Route 44 cup.

Edited by Texzilla58

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did i do this right...

leftover chili from earlier in the week, no more fritos so made chili cheese fries instead, with the last of this bottle of Mi Tienda.

20251003_190859.thumb.jpg.1afe2eb81907f7b96c20bc7d03c942b8.jpg

 

the Pelligrino ruins it doesn't it

14 hours ago, mchookem said:

did i do this right...

leftover chili from earlier in the week, no more fritos so made chili cheese fries instead, with the last of this bottle of Mi Tienda.

20251003_190859.thumb.jpg.1afe2eb81907f7b96c20bc7d03c942b8.jpg

 

the Pelligrino ruins it doesn't it

It’s the same Texas resourcefulness that spawned Willie Nelson and Nolan Ryan.  You should be proud.  Perhaps a cold Rahr over the fufu water or a flagon of iced tea, but no deduction. I’m assuming that’s a styrofoam plate.  Where’s my plate?

19 hours ago, Texzilla58 said:

it’s really easy. I might have posted it elsewhere. There was a place in Memphis we’d eat at as a kid that had this killer blue cheese dressing. Maybe I’m weird but I loved blue cheese from a very young age and the bottled stuff is crap.  My dad got the recipe and it’s been tweaked thru the years.
 

This is a base recipe that I tweak a bit each time based on the pungency of the cheese, the type buttermilk you use, and how sharp your lemons are.  Typically I use the crumbled Bel Gioioso from Sam’s as it’s good for being cheap and it’s easy.  I’ve made it with fancy funky types like Roquefort and Stilton and I prefer those in a salad with a vinaigrette.  I have a market near me that sells Vollmans real full fat buttermilk and it makes a big difference in taste and texture as it’s really thick.

This is very rich, and I want it with heavy garlic where it burns.  So like it less and it’s a dressing to tweak with.  I recommend folks start with less of the seasonings and add more of what they like.  
 

  • 8oz your favorite bleu cheese, 
  • 6oz Daisy sour cream
  • 6oz Dukes Mayo
  • 4oz Buttermilk, full fat if possible
  • 2-4 Garlic cloves, microplaned or crushed
  • 3 tbsp. Ranch dressing mix
  • 1 tsp Granulated or powdered garlic
  • 2 tbsp Lemon juice (start with 1, add to taste)
  • Dash or two Lea & Perkins Worchestershire
  • 1 tbsp Italian parsley, finely chopped
  • 1 tsp fresh black pepper, more to taste
  • Squirt. sriracha 

in the spirit of the thread keep it in a rinsed out Route 44 cup.

 

 

I assume that by 1 tsp garlic powder you mean 4 tbsp 

1 hour ago, Texzilla58 said:

It’s the same Texas resourcefulness that spawned Willie Nelson and Nolan Ryan.  You should be proud.  Perhaps a cold Rahr over the fufu water or a flagon of iced tea, but no deduction. I’m assuming that’s a styrofoam plate.  Where’s my plate?

I'm not sure I've ever drank a Rahr anything and I've had just about everything alcoholic this state has to offer. Maybe I had one at somepoint on tap somewhere in Dallas. Must be a FW thing. 

6 hours ago, Horn Under a Bad Sign said:

 

 

I assume that by 1 tsp garlic powder you mean 4 tbsp 

Thanks for pointing that out.  Actually it’s 1 tbsp.  I usually put in 4 large cloves of fresh garlic minimum, sometimes more.  Theres also garlic in the ranch dressing powder.   Like I said, adjust your seasonings how you like.

On 10/3/2025 at 10:13 AM, Texzilla58 said:

IMG_2113.thumb.jpeg.1d99cab085dd6d9ef27d728bfd5eacd4.jpegHad a leftover burger patty from cooking out a couple days ago.  That’s my homemade blue cheese dressing that will knock your dick in the dirt.  Onion and a mater.  
 

those beans are what my granddaughters refer to as Pops’ Candy Beans.  They are mighty sweet but also are loaded with jalapeños.  

I would fuck that tomato. 

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Didn’t cook this myself obviously, but damn, my favorite time of the year, church picnic season.  Playing in a polka band, just some of the perks.  First pic is from Holy Trinity Catholic Church fall picnic in Corn Hill; next two are from today from the Queen of the Holy Rosary Catholic Church picnic in Hostyn.  Give yourself 100 internet points if you know where either of these are.  Been eating good lately

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Edited by UTCzech III

1 hour ago, UTCzech III said:

Didn’t cook this myself obviously, but damn, my favorite time of the year, church picnic season.  Playing in a polka band, just some of the perks.  First pic is from Holy Trinity Catholic Church fall picnic in Corn Hill; next two are from today from the Queen of the Holy Rosary Catholic Church picnic in Hostyn.  Give yourself 100 internet points if you know where either of these are.  Been eating good lately

 

What are the other perks? Besides helping blonde MILFs get back to Chicago to save their son who was left home alone.

Hostyn looks strong. Hallettsville and Shiner have pretty solid picnic plates too. 

1 hour ago, PantsTent said:

Hostyn looks strong. Hallettsville and Shiner have pretty solid picnic plates too. 

Definitely.  Praha, Ammannsville, Westphalia and Marak all are worth the trip as well.

9 hours ago, Jameslaw121 said:

I would fuck that tomato. 

You do you bro.  
 

It’s just a standard Campari tomato from Sam’s.

9 hours ago, PantsTent said:

Hostyn looks strong. Hallettsville and Shiner have pretty solid picnic plates too. 

Shiner picnic spread is hard to beat.  

Man....church picnics/potlucks are hard to beat.  Mexican Catholic ones?  Hell yeah.  Czech Catholic?  Damn straight.  Hell, even a nice Methodist or Presbyterian one?  Yep....although bring some hot sauce with you.  Best I ever had, though, was a joint MLK day service we did with Ebenezer Baptist Church.  GotDAMN.  They brought it.

16 hours ago, HornOnTheBayou said:

What are the other perks? Besides helping blonde MILFs get back to Chicago to save their son who was left home alone.

Well yeah, besides the obvious, there's beer.  Free beer.  Lots and lots of free beer.  For this 59 year-old, probably more than I need or want, but I can't turn it down, that would be rude.

 

And I get to keep playing, one of the few things that keeps me sane.  So mental health and all.  But mainly the beer.

The German Catholic church I grew up in is an oratory now, but the ladies of the community still get together to make a Fall supper. I had to help serve it as a kid, but nowadays we get it delivered out to the field.

Smoked pork loin, turkey, sauerkraut, dressing, corn, mashed potatoes. Love it.
0c6de92b9290b85e93ca6828d9eae545.jpg

8 minutes ago, Al_4_ISU said:

The German Catholic church I grew up in is an oratory now, but the ladies of the community still get together to make a Fall supper. I had to help serve it as a kid, but nowadays we get it delivered out to the field.

Smoked pork loin, turkey, sauerkraut, dressing, corn, mashed potatoes. Love it.
0c6de92b9290b85e93ca6828d9eae545.jpg

Damn straight, I wish more picnics etc would make dressing as part of the meal, the one at Corn Hill had it, damn it was good, went great with the fried chicken.  Nice to have it outside of just Thanksgiving.  And roast pork and sauerkraut, hell yes.

14 minutes ago, UTCzech III said:

Damn straight, I wish more picnics etc would make dressing as part of the meal, the one at Corn Hill had it, damn it was good, went great with the fried chicken.  Nice to have it outside of just Thanksgiving.  And roast pork and sauerkraut, hell yes.

I wish it was a more standard side dish, but when it comes to Thanksgiving my stepmom has an A+ dressing hack.  She bakes it in a muffin tin, so they’re like individual pastries that have edge crunch in every bite.

1 minute ago, Al_4_ISU said:

I wish it was a more standard side dish, but when it comes to Thanksgiving my stepmom has an A+ dressing hack.  She bakes it in a muffin tin, so they’re like individual pastries that have edge crunch in every bite.

(mark cuban taking notes.gif)

29 minutes ago, Al_4_ISU said:

I wish it was a more standard side dish, but when it comes to Thanksgiving my stepmom has an A+ dressing hack.  She bakes it in a muffin tin, so they’re like individual pastries that have edge crunch in every bite.

Damn.  I should do that with my oyster dressing.  Because one of my favorite life traditions is on the Friday or Saturday after T-giving, I go duck hunting, and eat a chunk of cold oyster dressing in the truck for breakfast on the way there.  Having it in muffin size and shape would make that perfect.

1 minute ago, Jameslaw121 said:

@UTCzech III

What instrument do you play?

We almost had a polka band at our wedding

Trumpet, and sing (although not very well, but somebody's gotta do it...)

1 hour ago, Al_4_ISU said:

The German Catholic church I grew up in is an oratory now, but the ladies of the community still get together to make a Fall supper. I had to help serve it as a kid, but nowadays we get it delivered out to the field.

Smoked pork loin, turkey, sauerkraut, dressing, corn, mashed potatoes. Love it.
0c6de92b9290b85e93ca6828d9eae545.jpg

No wonder why the combines are waiting on you all the goddamned time. 

44 minutes ago, Brisketexan said:

Damn.  I should do that with my oyster dressing.  Because one of my favorite life traditions is on the Friday or Saturday after T-giving, I go duck hunting, and eat a chunk of cold oyster dressing in the truck for breakfast on the way there.  Having it in muffin size and shape would make that perfect.

Yeah, it would be absolutely perfect for something like that.  I take it out to the tractor in the rare instance we’re still farming.

7 minutes ago, Kennythetiger said:

No wonder why the combines are waiting on you all the goddamned time. 

They’re cool with it on Fall supper night.  How else are they gonna chow down?

17 hours ago, Al_4_ISU said:

They’re cool with it on Fall supper night.  How else are they gonna chow down?

Just trying to keep you humble. In our operation every set-back or inconvenience is the grain cart driver’s fault. It is known. 

1 hour ago, Kennythetiger said:

Just trying to keep you humble. In our operation every set-back or inconvenience is the grain cart driver’s fault. It is known. 

Oh, it’s the same here.

Im just saying when the combine guy has a spread like that, he views waiting as an opportunity 

On 10/5/2025 at 7:10 PM, UTCzech III said:

Didn’t cook this myself obviously, but damn, my favorite time of the year, church picnic season.  Playing in a polka band, just some of the perks.  First pic is from Holy Trinity Catholic Church fall picnic in Corn Hill; next two are from today from the Queen of the Holy Rosary Catholic Church picnic in Hostyn.  Give yourself 100 internet points if you know where either of these are.  Been eating good lately

IMG_3073.jpeg

IMG_3088.jpeg

IMG_3089.jpeg

Y'all travel far? Based on your name, maybe you're playing the Lodge 88 Czechfest in Houston this weekend?

15 minutes ago, SydneyCarton said:

Y'all travel far? Based on your name, maybe you're playing the Lodge 88 Czechfest in Houston this weekend?

Nope, not us.  We've played Lodge 88 before, been a long time, they like to get the "big names" (yes, there actually are some), the whole thing is who knows who, and over there is favoritism...  Tough to squeeze into these handshake deals.  Have fun if you go.

7 minutes ago, UTCzech III said:

Nope, not us.  We've played Lodge 88 before, been a long time, they like to get the "big names" (yes, there actually are some), the whole thing is who knows who, and over there is favoritism...  Tough to squeeze into these handshake deals.  Have fun if you go.

I'm not surprised. I'm sort of the opinion that the people who've started running the lodge on the board are a bunch of pricks, based on their decisions. Like, they keep trying to grow the Czechfest here and then have a fucking hissy fit when they don't have enough volunteers. Like, it gets to be more of a shitshow every year, why do you keep trying  to make it bigger? Getting "names" probably dovetails into that. "Lets make this rival Wurstfest!!" Why don't you try making it suck less, before you grow it? 

4 minutes ago, SydneyCarton said:

I'm not surprised. I'm sort of the opinion that the people who've started running the lodge on the board are a bunch of pricks, based on their decisions. Like, they keep trying to grow the Czechfest here and then have a fucking hissy fit when they don't have enough volunteers. Like, it gets to be more of a shitshow every year, why do you keep trying  to make it bigger? Getting "names" probably dovetails into that. "Lets make this rival Wurstfest!!" Why don't you try making it suck less, before you grow it? 

You gotta lot of old people set in their ways, that's usually the problem.  Volunteers is always a problem, especially if you don't make it welcoming for them.  Seen it many times.  Lotta politics involved, unfortunately.

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