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Featured Replies

33 minutes ago, jimmyjazz said:

Which store(s) have them?  Far West has no house made products any more.

EDIT:  *tortilla products

As much as the Rundberg HEB drives me crazy, I can't shop at any of the other ones. They lack all the good shit. 

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16 hours ago, Kennythetiger said:

Put that on the Steel Shank thread and those heathens will pray to you. 

My use of a fiestaware bowl dq’d me in that one.  I thought about plating for a photo in a paper plate.

On 6/18/2025 at 9:14 PM, Party_Taco said:

Cooked up some of Matt Martinez chicken chile verde enchiladas. Took way more time and I’d use stronger corn tortillas next time, but absolutely delicious.

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Please post recipe.

Please post recipe.

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Did it with chicken, but easy swap just grill up some breasts with your favorite rub.

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3 minutes ago, Party_Taco said:


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Did it with chicken, but easy swap just grill up some breasts with your favorite rub.

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So you made chicken enchiladas with the shrimp recipe?

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Sometimes you gotta mix in some veggies so your heart doesn’t explode. 
 

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that salad looks fantastic 🤩 i love a steak salad.

it's farmers market season which is great, getting all my vegs from there rn. the tomatoes are sooo good! 🍅 

which brings me to... various things:

leftover grilled tri-tip topped caprese, seared so it melted the moz a bit, drizzled with an evoo we shipped from Florence last year. my god was this good. ❤️😊

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lemon pepper and bbq wangs

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chicken cutlet with creamy lemon wine sauce

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grilled pork tenderloin, fresh collards with bacon, wedge with homemade bleu cheese 

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HEB corn from the crawfish boil made for a nice spicy kick to the steak salad. Wonderful cheat code. 

You must really like crispy fries.

Really my wife - Extra crispy fries and bacon or nothing, but that’s why I toss the fries in veg oil, lowry’s and chives to finish…
  • 2 weeks later...
57 minutes ago, Irwin F Fletcher said:

Ate well last week. Fresh caught trout and blue crabs.

 

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I very much approve of this message. 

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Salmorejo season

 

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9 hours ago, elfenix said:

Salmorejo season

Interesting.  I've never heard of this dish, and looked up a couple recipes and will make sometime this summer.

1 hour ago, South Austin said:

Interesting.  I've never heard of this dish, and looked up a couple recipes and will make sometime this summer.

Same here and it sounds like a great summer soup.

Will make with plenty of roasted garlic.

Protip: the bread used really has a lot to do with the thickness of the soup. HEB bollilos are about perfect for a 2 serving batch, I don't even remove the crusts. Crustier bread will be thicker which is kinda weird. Most recipes call for removing the crust for that reason.

 

Adding smoked hot paprika was not an improvement. 

Edited by elfenix

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Crab Cakes Imperial tonight with some okra… wife did her sauce on the side (seen here), which is a travesty, but they were tasty all the same.

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On 7/8/2025 at 10:37 PM, elfenix said:

Salmorejo season

 

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You inspired me

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40 minutes ago, Steamboat1874 said:

And…?

It was delicious

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

1 hour ago, Brisketexan said:

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

I'm intrigued.  But what's the advantage of cooking them in a 2 qt. saucier?

7 minutes ago, dcbc said:

I'm intrigued.  But what's the advantage of cooking them in a 2 qt. saucier?

I dunno - I would THINK that maybe you get more even heat distribution and thickening throughout the egg mix (up the cooking column) as opposed to just on the pan bottom?

3 minutes ago, South Austin said:

And why strain the beaten eggs?  (Sorry if that belonged in the stupid questions thread.)

I also dunno.  I'll try it, and see what happens and describe it when it does.  Expect me to use the terms "viscous" and "thick" a lot, and y'all try not to get all turned on by it.

1 hour ago, Brisketexan said:

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

I usually have chicken and waffles there. That's what I had last month and three months ago. But, I did branch out when I ended up there another morning:

Quote

Biscuit au Babeurre Bouchon Bakery buttermilk biscuit, black pepper gravy, Hobbs’ bacon & sausage, Hook’s cheddar & Fresno chili $21.00 

It was pretty tasty. I don't normally have scrambled eggs, but now I'm going to have to order the American breakfast next time. 

Just now, gernblansten said:

I usually have chicken and waffles there. That's what I had last month and three months ago. But, I did branch out when I ended up there another morning:

It was pretty tasty. I don't normally have scrambled eggs, but now I'm going to have to order the American breakfast next time. 

Man, I ALMOST ordered that, but I went with the steak pane' (sort of a milanesa/CFS approach with gravy, with a biscuit and scrambled eggs).  My wife got the quiche florentine, and it was the best quiche we've ever tried.  I also started with the special watermelon gazpacho, which was outstanding.  BUT, last time I went, I got the croque madame and it was meh -- a bit on the dry side.  Will be hard pressed to order something other than the quiche or something with scrambled eggs next time we go.

2 minutes ago, Brisketexan said:

Man, I ALMOST ordered that, but I went with the steak pane' (sort of a milanesa/CFS approach with gravy, with a biscuit and scrambled eggs).  My wife got the quiche florentine, and it was the best quiche we've ever tried.  I also started with the special watermelon gazpacho, which was outstanding.  BUT, last time I went, I got the croque madame and it was meh -- a bit on the dry side.  Will be hard pressed to order something other than the quiche or something with scrambled eggs next time we go.

I sat at the bar and the guy serving me said when the staff gets a chance to eat something, they always get the Biscuit au Babeurre. It had a little bit of good spice to it, but maybe a little too much cheese for my preference. I chased it with a chocolate croissant that hit the spot.  

On 7/14/2025 at 1:52 PM, South Austin said:

And why strain the beaten eggs?  (Sorry if that belonged in the stupid questions thread.)

I had forgotten the strainer part of this scene involving a well-made but fictional omelette.  I would have thought to beat the egg in the sieve, but I guess that saves a step of pouring it through a sieve into a third container.

 

 

6 hours ago, dcbc said:

I had forgotten the strainer part of this scene involving a well-made but fictional omelette.  I would have thought to beat the egg in the sieve, but I guess that saves a step of pouring it through a sieve into a third container.

 

 

Very close to the French omelette but I like the crushed potato chips at the end.

Will try.

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Steak au poivre. After snapping the money shot, I said to myself, “Dutch. Where da sauce?! TF bro?!” and ladled more on my steak. Crème brûlée with homemade whipped cream. 

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2 hours ago, Steamboat1874 said:

Very close to the French omelette but I like the crushed potato chips at the end.

Will try.

Boursin cheese probably doesn't take it out of the French omelette realm either.  I'm with you.  I don't think Gendarme is going to come and get you if you crush some sour cream and onion chips over your French omelette. 

Edited by dcbc

8 hours ago, Dutch said:

Steak au poivre. After snapping the money shot, I said to myself, “Dutch. Where da sauce?! TF bro?!” and ladled more on my steak. Crème brûlée with homemade whipped cream. 

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Mom, do I HAVE to eat the broccolini?

1 hour ago, Bert Orange said:

Mom, do I HAVE to eat the broccolini?

“Show mama how the little piggies eat their food.”

4 hours ago, South Austin said:

“Show mama how the little piggies eat their food.”

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Used the H‑E‑B thin sliced ribeye for Philly pack, green and red bell pepper, some fried banana peppers from my garden, grilled onions, and pepper Jack cheese on mine.  Provolone on the wife’s.  
 

shit is fantastic. 

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Goat shoulder Kleftiko. Bunch of garden veggies in there including some green tomatoes. 

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Tenderloin w/ Bernaise & potatoes au gratin.

 

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a beef ragu I enjoy.  It not a bolognese ragu as it doesn’t have dairy in it and it has tomato.  It’s more a Jersey recipe but it’s not a Clemenza style sugo.

Basically a chuck roast seared and thrown in crock pot.  Onions celery carrot garlic.  Bay leaf and thyme instead of oregano or basil.  Red wine, a can of crushed tomatoes and tomato paste. Beef broth. Shred the beef.  It’s cooked about 14 hours.
will serve tonight with pappardelle. Will post a finished dish then.  

I make a Sunday red gravy with pork shoulder, sausage, and ribs but Paulie would think I use too many onions.  

BTW, the Pecos cantaloupes this season are exceptionally kickass.  We’ve eaten a dozen or so in July.  Very sweet and great texture.

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- Smoked Korean short rib “Philly” with smoked queso
- Texas Twinkies with smoked roast, finished with L&L Beet BBQ that I brought down a bit with butter and brown sugar for extra caramelization
- Mesquite smoked tri-tip

… and now, juice cleanse

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