November 9, 20241 yr Looks great! Spaghetti squash is a great substitute for pasta as well. Interesting that you used cast iron for this. I've always avoided highly acidic foods in cast iron. Then again, I've found that a lot of the pearl clutching about cast iron seasoning, cleaning, and cooking is overblown, so maybe this is just another example. I’m using cast iron for everything not eggs these days. This one was my grandmothers and is seasoned like a mofo, but I have a couple Smithy pans that also get the job done. Cleaning and seasoning are on lock at this point, so it’s the easy choice for me.
November 11, 20241 yr A day off and semi-autumn weather called for something to cook all day. Red sauce with sausage, pork, and short ribs; served with the basic salad and a side of crusty garlic bread.
November 12, 20241 yr Party Taco is the guy who can make turkey burger look outstanding.I usually throw in bacon and grilled japs to take it over the top, but the Butter Cookie Shake I had at P Terry’s at lunch told me that was a bad idea… BTW that shake is outstanding.
November 13, 20241 yr 11 hours ago, South Austin said: Party Taco is the guy who can make turkey burger look outstanding. Yes but about those fries…..
November 13, 20241 yr Yes but about those fries…..These fries? Tossed in a little bit of veg oil with Italian herbs and sea salt…
November 14, 20241 yr On 11/12/2024 at 8:09 AM, South Austin said: Party Taco is the guy who can make turkey burger look outstanding. is that a fried turkey leg inside a grilled hamburger?
November 20, 20241 yr 56 minutes ago, Anastasis said: Traditional grill work. Plus oysters. Those oysters look amazing. Nice work! Edited November 20, 20241 yr by DalTxHornFan
November 20, 20241 yr 11 hours ago, Anastasis said: Traditional grill work. Plus oysters. Outstanding. Possible stupid question: Is the meat on the grill lamb? It looks like some sort of bone-in lamb, but too small to be a full leg.
November 20, 20241 yr Just now, South Austin said: Outstanding. Possible stupid question: Is the meat on the grill lamb? It looks like some sort of bone-in lamb, but too small to be a full leg. double cut bone in pork chop.
November 24, 20241 yr Beginning Thanksgiving pecan pie production. Making 4 this afternoon that go to the office tomorrow.
November 27, 20241 yr Bringing this pork butt & chopped brisket over to sister's place for Thanksgiving week.
November 28, 20241 yr Popular Post Was digging through old recipes to find mom’s oyster dressing recipe (will be making it for a potluck this weekend). But stumbled on this gem: her carne guisada recipe. It was so good, that there were Mexican family members who would ask her to make it for them when they visited us.Kinda cool to have it in her handwriting (and yeah, the header at the top tells you what kinda classy broad my mom was). Think I’ll make this next week when it’s cool outside. Pro tip: using some tough cuts of venison takes it to the next level. Venison carne guisada is where it’s at.
November 28, 20241 yr 1 hour ago, Brisketexan said: But stumbled on this gem: her carne guisada recipe. That is a treasure and an awesome find! I’ll definitely be giving this a try, but not sure the cumin is optional. Any idea how much she used?
November 28, 20241 yr 2 hours ago, Brisketexan said: Was digging through old recipes to find mom’s oyster dressing recipe (will be making it for a potluck this weekend). But stumbled on this gem: her carne guisada recipe. It was so good, that there were Mexican family members who would ask her to make it for them when they visited us. Kinda cool to have it in her handwriting (and yeah, the header at the top tells you what kinda classy broad my mom was). Think I’ll make this next week when it’s cool outside. Pro tip: using some tough cuts of venison takes it to the next level. Venison carne guisada is where it’s at. You should frame that. Seriously.
November 29, 20241 yr That is a treasure and an awesome find! I’ll definitely be giving this a try, but not sure the cumin is optional. Any idea how much she used?She really didn’t use comino in her guisada. Which was why our family loved it. Nothing against guisadas that use it, I like plenty of those, but it seems like they all end up having a comino-heavy flavor profile. She may have put a tiny dash in, but I don’t recall really tasting it in there. It was a touch more more tangy/acidic than a lot of guidadas (owing to the tomatoes, I suspect).
November 29, 20241 yr 1 hour ago, Brisketexan said: She really didn’t use comino in her guisada. Which was why our family loved it. Nothing against guisadas that use it, I like plenty of those, but it seems like they all end up having a comino-heavy flavor profile. She may have put a tiny dash in, but I don’t recall really tasting it in there. It was a touch more more tangy/acidic than a lot of guidadas (owing to the tomatoes, I suspect). I'll skip the cumin the first time I make it, then take it from there.
November 30, 20241 yr Do we have a nice little weekend routine. Saturday, we get up, and have our coffee on the coach together. Turn in the Premier League match of the day. Then after a bit, I cook a fresh breakfast. Today, got to dress mine up a bit special: wife was visiting the daughter in London last week, and she smuggled back some real-deal English black pudding. Crisp both sides on the griddle, and a winner is me.
November 30, 20241 yr 27 minutes ago, Brisketexan said: Do we have a nice little weekend routine. Saturday, we get up, and have our coffee on the coach together. Turn in the Premier League match of the day. Then after a bit, I cook a fresh breakfast. Today, got to dress mine up a bit special: wife was visiting the daughter in London last week, and she smuggled back some real-deal English black pudding. Crisp both sides on the griddle, and a winner is me. Do you know of anyplace in Austin that sells halfway legit black pudding?
November 30, 20241 yr Do you know of anyplace in Austin that sells halfway legit black pudding?Fiesta has some in their freezer section. It’s a smaller diameter tube (more like silver dollar size slices), but it IS legit. It’s the only place in town I’ve ever found it, and occasionally the shelf is empty. When I find it there, I usually buy 3-4 and put them in my freezer.
December 1, 20241 yr Yes, I smoked beef ribs for this game and YES, that is the reason we won! Yes, you’re welcome…obviously.
December 2, 20241 yr Mentioned above that I'd be making my mom's oyster dressing for a potluck this weekend. It had been a good 5-6 years since I'd made it. So, I made it yesterday. COMPLETE AND TOTAL FAIL. As in, I literally just folded the pan over on itself and tossed it in the garbage - it was inedible. Bottom line, once you mix in all the oysters, oyster liquor, and sauteed sausage and veggies, it needs some additional moisture. We use knorr chicken broth. I added some. It seemed like it needed more. I added more. Felt like it needed more. Added a bit more. Fuck. As I really worked it in, it was pretty soggy. Baked it, and it took forever for the extra liquid to cook off (it never entirely did). AND, because the main salt in the dish comes from that broth....it had well over 2X the salt it needed. Fucking inedible. I cooked it till 9:30. Made a small tasting bowl. Ate about three bites, just hoping it would get better. It didn't. Tossed probably $35 of ingredients and a couple hours of labor into the trash. My wife was even surprised and sympathetic - it's pretty rare that I end up with a complete fail like that, but this was definitely one of those times. FML.
December 2, 20241 yr 3 hours ago, Brisketexan said: Mentioned above that I'd be making my mom's oyster dressing for a potluck this weekend. It had been a good 5-6 years since I'd made it. So, I made it yesterday. COMPLETE AND TOTAL FAIL. As in, I literally just folded the pan over on itself and tossed it in the garbage - it was inedible. Bottom line, once you mix in all the oysters, oyster liquor, and sauteed sausage and veggies, it needs some additional moisture. We use knorr chicken broth. I added some. It seemed like it needed more. I added more. Felt like it needed more. Added a bit more. Fuck. As I really worked it in, it was pretty soggy. Baked it, and it took forever for the extra liquid to cook off (it never entirely did). AND, because the main salt in the dish comes from that broth....it had well over 2X the salt it needed. Fucking inedible. I cooked it till 9:30. Made a small tasting bowl. Ate about three bites, just hoping it would get better. It didn't. Tossed probably $35 of ingredients and a couple hours of labor into the trash. My wife was even surprised and sympathetic - it's pretty rare that I end up with a complete fail like that, but this was definitely one of those times. FML. This is a reminder to me to go update all the Thanksgiving recipes. Particularly, the dressing recipe says 2--4 cups of stock. The answer is 3. I also need to answer the yearly query of whether and for how long to cover the pan with foil. These may be the two most important parts of the process, and this year, I'm going to solve the puzzle.
December 3, 20241 yr 8 hours ago, Brisketexan said: Mentioned above that I'd be making my mom's oyster dressing for a potluck this weekend. It had been a good 5-6 years since I'd made it. So, I made it yesterday. COMPLETE AND TOTAL FAIL. As in, I literally just folded the pan over on itself and tossed it in the garbage - it was inedible. Bottom line, once you mix in all the oysters, oyster liquor, and sauteed sausage and veggies, it needs some additional moisture. We use knorr chicken broth. I added some. It seemed like it needed more. I added more. Felt like it needed more. Added a bit more. Fuck. As I really worked it in, it was pretty soggy. Baked it, and it took forever for the extra liquid to cook off (it never entirely did). AND, because the main salt in the dish comes from that broth....it had well over 2X the salt it needed. Fucking inedible. I cooked it till 9:30. Made a small tasting bowl. Ate about three bites, just hoping it would get better. It didn't. Tossed probably $35 of ingredients and a couple hours of labor into the trash. My wife was even surprised and sympathetic - it's pretty rare that I end up with a complete fail like that, but this was definitely one of those times. FML. Oyster dressing is an old dish that for most folks was made with canned oysters. It’s how my grandmother made it for a couple of uncles, fresh oysters being a rare thing in 1915 Groesbeck when she learned to make it. It was putrid. Like baked cat food.
December 3, 20241 yr Popular Post Not sure if there’s a Thanksgiving specific thread, but it fits here as well. Some of my contributions to the food this year for Thanksgiving with friends. Jalapeño and Cheese CornbreadCharred Okra and Corn Salad:Smoked Turkey Breasts and Boudin-stuffed Pork Tenderloin:Crawfish Gravy:@Mez2 can vouch for the food coma that ensued.
December 3, 20241 yr 8 minutes ago, ERhine said: Not sure if there’s a Thanksgiving specific thread, but it fits here as well. Some of my contributions to the food this year for Thanksgiving with friends. Jalapeño and Cheese Cornbread Charred Okra and Corn Salad: Smoked Turkey Breasts and Boudin-stuffed Pork Tenderloin: Crawfish Gravy: @Mez2 can vouch for the food coma that ensued. Indeed, the crawfish gravy was incredible. Paired fantastic with the studded tenderloin on Thanksgiving. Those leftovers two days later went hard in the paint.
December 5, 20241 yr On 12/2/2024 at 9:55 PM, ERhine said: Charred Okra and Corn Salad: What’s all in this? Charred okra, corn, red bell peppers and pork breakfast sausage?
December 6, 20241 yr 23 hours ago, BHMCruiser said: Yeah obviously we need that crawfish gravy recipe
December 8, 20241 yr We did lemon pepper wings and peach cobbler for the SEC championship game. Results of the game sucked but the meal was delicious!
December 8, 20241 yr 19 hours ago, mdleast said: We did lemon pepper wings and peach cobbler for the SEC championship game. Results of the game sucked but the meal was delicious! If you hadn’t made the cobbler we would’ve beaten Georgia. Thanks for thinking of the team, asshole.
December 8, 20241 yr 20 minutes ago, South Austin said: If you hadn’t made the cobbler we would’ve beaten Georgia. Thanks for thinking of the team, asshole. Don't care - had cobbler!
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