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  • Popular Post
#7051

I couldn’t find the gadget thread.  So here.  This hack improves lots of things.

put jalapeno in freezer til hard as a rock.  Apply to the micro plane and make jalapeno snow.  Quite tasty.

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  • Replies 7.2k
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#7057
4 hours ago, pops said:

Cioppino

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Gotdam I love cioppino but have yet to make it.  That looks outstanding. Care to share your recipe?

Edited by South Austin
derp

#7058
18 minutes ago, South Austin said:

Tomahawk ribeye. Reverse sear.

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Fuck yeah.  

#7059

Forgot about dessert....stumbled upon a Lady M Pop-Up while out grocery shopping. Picked up some crepe cakes....

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#7060
Just now, South Austin said:

Gotham I love cioppino but have yet to make it.  That looks outstanding. Care to share your recipe?

I mean it's about as easy as it gets. I don't know if my recipe is legit or traditional or anything, but here's what i do...

Half a white onion, diced. In with olive oil. Finely chop as much garlic as you like. Add it when the onions start getting soft and glassy.  Pinch or fistfull of chili flake.  Let that go for a minute or so then a good healthy glug of white wine. 

Let that reduce by half. Add a can of san marzanos.  I crush them with my hands as i put them in. I then add half a can of water and let it all reduce for a while. Get a bit thick. 

Then i add the seafood. Whatever you like,  really. I usually do mussels, clams, skrimps, calamari and some firm white fish cut into chunks.  Cod is fine. Halibut is great. Scallops?  Sure!  Salmon?  Why the fuck not?    Let that go for 5 to 8 minutes and garnish with parsley and a bunch of grated parm.   Squeeze of lemon and serve with crusty bread.  It might be one of my favorite things. 

  • Popular Post
#7063

I’ve been procrastinating on this, but acquired all of the ingredients for Rick Bayless’ Black Mole recipe a while ago and finally decided to make it in advance of Thanksgiving.  
 

Recipe for the Unitiated

I’ll spoiler the ingredients because otherwise it will give you nightmares worse than a certain OU cheerleader.  
 

Spoiler

INGREDIENTS

5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved

1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved

3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved

About 1/2 cup vegetable oil or fresh-rendered pork lard (divided use)

1/2 cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)

1/3 cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)

1/2 cup (about 2 ounces) roasted peanuts

1 medium (6-ounce) onion, sliced about ½ inch thick

6 garlic cloves, peeled

1/2 medium black-ripe plantain, peeled and sliced ¼-inch thick

2/3 cup cup (lightly packed, about 4 ounces) raisins

2 or 3 cloves

1/2 teaspoon black peppercorns

1/2 inch cinnamon stick (preferably Mexican canela)

1/2 teaspoon oregano (preferably Mexican)

1/2 teaspoon dried marjoram

A  generous 1/4 teaspoon dried thyme

1 medium (6-ounce) tomato

2 or 3 (6 ounces total) tomatillos, husked and washed

1 corn tortilla (stale is good here)

1/2 Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick

7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed

1 1/2 ounces (1/3 cup) chopped Mexican chocolate

2 or 3 large avocado leaves, lightly toasted in a dry skillet

Salt 

Sugar


Toasting the chilis…IMG_6164.thumb.jpeg.243735a9479ec780670f7beb6252237f.jpeg


Ready for rehydration..

IMG_6165.thumb.jpeg.8cd882a95cd61f473f4a229d0460ecc7.jpeg

Post blending…IMG_6166.thumb.jpeg.719edcfbf032f539dfc79217e8c9da00.jpeg

Skipping ahead 12 hours (including the destruction of my kitchen because making mole is fucking messy)…

IMG_6169.thumb.jpeg.ce860dfdebf39255b5f9fca0e917d5ce.jpeg
 

It is, in fact, a good bit darker in person.  Just added salt and sugar per the recipe and it’s amazing.  I’m going to let it cool, refrigerate, then bring it to temp on Thanksgiving, adding more salt and sugar as needed (Bayless says it’ll need more of both as the flavors meld).  
 

If anyone is inspired, the hardest part is that it’s labor intensive, particularly toasting the chilis (though they are more forgiving than a roux).  The Bayless recipe also says it’ll produce 2-3 quarts but this is an 8 quart pot and I’d guess there is 6-7 quarts in there and it’s pretty thick.

#7064
2 hours ago, LCHorn said:

I’ve been procrastinating on this, but acquired all of the ingredients for Rick Bayless’ Black Mole recipe a while ago and finally decided to make it in advance of Thanksgiving.  
 

Recipe for the Unitiated

I’ll spoiler the ingredients because otherwise it will give you nightmares worse than a certain OU cheerleader.  
 

  Reveal hidden contents

INGREDIENTS

5 ounces (8 to 10 medium) mulato chiles, stemmed, seeded and torn into flat pieces, seeds reserved

1 1/2 ounces (5 medium) chilhuacle chile, stemmed, seeded and torn into flat pieces, seeds reserved

3 ounces (9 to 10 medium) pasilla negro chile, stemmed, seeded and torn into flat pieces, seeds reserved

About 1/2 cup vegetable oil or fresh-rendered pork lard (divided use)

1/2 cup almonds (about 2 ounces--ones with skins are common in Mexico, but skinned ones will work)

1/3 cup (about 1 ⅔ ounces) sesame seeds (unhulled are common in Mexico, but hulled will work)

1/2 cup (about 2 ounces) roasted peanuts

1 medium (6-ounce) onion, sliced about ½ inch thick

6 garlic cloves, peeled

1/2 medium black-ripe plantain, peeled and sliced ¼-inch thick

2/3 cup cup (lightly packed, about 4 ounces) raisins

2 or 3 cloves

1/2 teaspoon black peppercorns

1/2 inch cinnamon stick (preferably Mexican canela)

1/2 teaspoon oregano (preferably Mexican)

1/2 teaspoon dried marjoram

A  generous 1/4 teaspoon dried thyme

1 medium (6-ounce) tomato

2 or 3 (6 ounces total) tomatillos, husked and washed

1 corn tortilla (stale is good here)

1/2 Mexican bolillo (or ¼ of a 2-foot baguette), sliced ½-inch thick

7 cups chicken (or pork) broth, plus more for thinning the finished mole if needed

1 1/2 ounces (1/3 cup) chopped Mexican chocolate

2 or 3 large avocado leaves, lightly toasted in a dry skillet

Salt 

Sugar


Toasting the chilis…IMG_6164.thumb.jpeg.243735a9479ec780670f7beb6252237f.jpeg


Ready for rehydration..

IMG_6165.thumb.jpeg.8cd882a95cd61f473f4a229d0460ecc7.jpeg

Post blending…IMG_6166.thumb.jpeg.719edcfbf032f539dfc79217e8c9da00.jpeg

Skipping ahead 12 hours (including the destruction of my kitchen because making mole is fucking messy)…

IMG_6169.thumb.jpeg.ce860dfdebf39255b5f9fca0e917d5ce.jpeg
 

It is, in fact, a good bit darker in person.  Just added salt and sugar per the recipe and it’s amazing.  I’m going to let it cool, refrigerate, then bring it to temp on Thanksgiving, adding more salt and sugar as needed (Bayless says it’ll need more of both as the flavors meld).  
 

If anyone is inspired, the hardest part is that it’s labor intensive, particularly toasting the chilis (though they are more forgiving than a roux).  The Bayless recipe also says it’ll produce 2-3 quarts but this is an 8 quart pot and I’d guess there is 6-7 quarts in there and it’s pretty thick.

Holy shit.  I always knew molé was a lot of work,  but man. The Red Iguana in salt lake is literally a 9.5 hour drive from me and i think I'd rather do that than try and do what you did. God speed good sir. 

#7065

Wife had dinner with friends, so I decided to go full messican. Hit Fiesta on the way home.

Mollejas y frijoles (grilled sweetbreads and beans).

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#7069

Just a simple Scottish breakfast: sausage roll with egg (used Lorne sausage, so left Scottish sausage). Simple, damned fine. To dress it up, add a crisp slice of black pudding, but I didn’t want to break out my last roll of black pudding just yet.

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Also, in digging through some old recipes, found my mom’s handwritten cobbler recipe. This is how she (and now we) have made cobbler my whole life. Best with peaches or dewberries. I go a bit heavy on the fruit - this version of the recipe doesn’t say it, but it calls for 2 cups. I usually go with 2.5 cups. And the bake time ends up slightly longer, nearly an hour, because you want the crust to brown some on top.

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Not making a cobbler now, just thought some of yall might appreciate it.

#7070
3 hours ago, Brisketexan said:

Just a simple Scottish breakfast: sausage roll with egg (used Lorne sausage, so left Scottish sausage). Simple, damned fine. To dress it up, add a crisp slice of black pudding, but I didn’t want to break out my last roll of black pudding just yet.

fd539e277c75b5e5f732b913d17c650e.jpg

Also, in digging through some old recipes, found my mom’s handwritten cobbler recipe. This is how she (and now we) have made cobbler my whole life. Best with peaches or dewberries. I go a bit heavy on the fruit - this version of the recipe doesn’t say it, but it calls for 2 cups. I usually go with 2.5 cups. And the bake time ends up slightly longer, nearly an hour, because you want the crust to brown some on top.

fb93e739c974088e53e445109c2d9d43.jpg

Not making a cobbler now, just thought some of yall might appreciate it.

That handwriting is so beautiful. Reminds me of my mom’s. You don’t see cursive anymore. 
 

 

#7071
20 minutes ago, T-shirt Sip said:

That handwriting is so beautiful. Reminds me of my mom’s. You don’t see cursive anymore. 

And the McLean Trucking Company stationary is a nice tough.

#7072
On 11/28/2025 at 9:27 AM, Brisketexan said:

Just a simple Scottish breakfast: sausage roll with egg (used Lorne sausage, so left Scottish sausage). Simple, damned fine. To dress it up, add a crisp slice of black pudding, but I didn’t want to break out my last roll of black pudding just yet.

fd539e277c75b5e5f732b913d17c650e.jpg

Also, in digging through some old recipes, found my mom’s handwritten cobbler recipe. This is how she (and now we) have made cobbler my whole life. Best with peaches or dewberries. I go a bit heavy on the fruit - this version of the recipe doesn’t say it, but it calls for 2 cups. I usually go with 2.5 cups. And the bake time ends up slightly longer, nearly an hour, because you want the crust to brown some on top.

fb93e739c974088e53e445109c2d9d43.jpg

Not making a cobbler now, just thought some of yall might appreciate it.

Seeing one of my parents' handwriting on anything is such a great nostalgia jolt.  I was laughing the other day about the fact that over the years, my mom emailed me copies of her Thanksgiving dressing recipe.  She apparently had two versions, one of which was derived from the other.  But I have them both in my recipe file.  The one I use calls for one cup of onions.  The alternate recipe calls for eight onions.  That one is labeled "not the recipe but saved for posterity's sake."

#7075
On 11/28/2025 at 9:27 AM, Brisketexan said:

Just a simple Scottish breakfast: sausage roll with egg (used Lorne sausage, so left Scottish sausage). Simple, damned fine. To dress it up, add a crisp slice of black pudding, but I didn’t want to break out my last roll of black pudding just yet.

fd539e277c75b5e5f732b913d17c650e.jpg

Also, in digging through some old recipes, found my mom’s handwritten cobbler recipe. This is how she (and now we) have made cobbler my whole life. Best with peaches or dewberries. I go a bit heavy on the fruit - this version of the recipe doesn’t say it, but it calls for 2 cups. I usually go with 2.5 cups. And the bake time ends up slightly longer, nearly an hour, because you want the crust to brown some on top.

fb93e739c974088e53e445109c2d9d43.jpg

Not making a cobbler now, just thought some of yall might appreciate it.

I have made that type of cobbler many times.

Search easy peach cobbler.

It is cake like and delicious.

Use fresh peaches for the best results.

#7076
12 hours ago, Steamboat1874 said:

I have made that type of cobbler many times.

Search easy peach cobbler.

It is cake like and delicious.

Use fresh peaches for the best results.

Yep.  It's been our go-to forever. My favorite version?  Use fresh-picked dewberries.

#7085

We were at Central Market earlier, and saw fresh sausages on sale. So, we went full German.

Krakauer, brat, rotkol, and I made fresh warm kartoffelsalat. And some mustard from our German friends. Really good dinner.

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#7086

Suadero Tacos with chili-umami oil.

Got the real suadero meat from poco loco supermercado. Confit, crisp up, toss in oil, and dress.

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Yeah, it’s a low carb flour tortilla, idgaf, very tasty with homemade escabeche, onion, cilantro, cotija, and roasted tomato salsa.

  • Popular Post
#7087

Hanukkah dinner. Pichana: 2+ hours in smoker at 225, 5.5+ hours sous vide at 131, and quick sear as hot as I could get my grill. 

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#7089

Not a big ham guy. But, as far as I’m concerned, ham and cheese on matzoh is keeping Passover. 

#7090

Chilly night, made a Swabian lentil recipe that we first had in Rothenburg on a cold and snowy day just about a year ago. The key is a particular kind of vinegar I can only find at Spec’s. Traditionally, it’s served with spaetzle on the side, but we usually skip that part. I used venison sausage from last season’s deer.

It’s fucking outstanding.

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The original:

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I need to find a place with thick cut smoked pork belly.

#7092
1 hour ago, Tonesky said:

Hanukkah dinner. Pichana: 2+ hours in smoker at 225, 5.5+ hours sous vide at 131, and quick sear as hot as I could get my grill. 

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are those pickle latkes?

 

 

#7093
2 minutes ago, elfenix said:

are those pickle latkes?

Fuck no!  Any green you see is chopped green onions. 

#7095
18 hours ago, Brisketexan said:

Oh, and here’s a link to the recipe. I’ve found that you need to use a shallow pan, add another 2 cups of water, and cook time is more like an hour.

https://www.hengstenberg.com/recipes/recipe/swabian_lentils_with_spaetzle_and_frankfurters

Well that answered my next question/request.  I have some lentils at home and needed inspiration.

#7099
On 12/14/2025 at 8:22 PM, Tonesky said:

Not a big ham guy. But, as far as I’m concerned, ham and cheese on matzoh is keeping Passover. 

I had a vegetarian that worked for me.  Except for bacon.  She would eat a pond off a breakfast buffet.  She justified by thinking pigs were vegetarians so it was ok. I never told her that a lot of pigs eat animals, snitches, gangsters, etc.

#7100
18 hours ago, Texzilla58 said:

I had a vegetarian that worked for me.  Except for bacon.  She would eat a pond off a breakfast buffet.  She justified by thinking pigs were vegetarians so it was ok. I never told her that a lot of pigs eat animals, snitches, gangsters, etc.

  • Jules: Nah, I ain't Jewish, I just don't dig on swine, that's all.
  • Vincent: Why not?
  • Jules: Pigs are filthy animals. I don't eat filthy animals.
  • Vincent: Bacon tastes gooood. Pork chops taste gooood.
  • Jules: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfucker. Pigs sleep and root in shit. That's a filthy animal. I ain't eat nothin' that ain't got sense enough to disregard its own feces.

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