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Fall getting close and a decently not-sweaty weekend so….old school red sauce simmered four hours with short ribs, pork, and sausage with a parm rind and chunks of carrots to off-set the acid.

Served, as God intended, with a simple green salad, white bread and garlic butter, and red table wine. 
 

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5 minutes ago, shadow_operative2.0 said:

That's a lot of butter. 

A lot of GARLIC butter, totally different thing that’s good for you. 

14 minutes ago, shadow_operative2.0 said:

That's a lot of butter. 

As a chef once said, I’m your cook not your doctor. 

18 minutes ago, 956 Worldwide said:

A lot of GARLIC butter, totally different thing that’s good for you. 

 

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On 9/20/2025 at 8:18 PM, Brisketexan said:

Wife’s outta town, so I’m cooking stuff she won’t eat.

Tonight, sweetbreads (mollejas).

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A man after my own. My wife refers to braising as “wet meat” and won’t eat it. So I cook tons of wet meat on her girl trips. 

Had 5 Pemaquids left from last night’s oyster feast. Had them with seared halibut with a lemon brown butter shallot sauce and whole sautéed okra (just kosher salt, fresh pepper, and olive oil).

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12 hours ago, Bert Orange said:

A man after my own. My wife refers to braising as “wet meat” and won’t eat it. So I cook tons of wet meat on her girl trips. 

So does she. 

  • Popular Post

Mrs. Brat is baking her delicious little pecan pie tarts for her church bake sale tomorrow. 
Batch #1 fresh hot out of the oven.

 

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Some dog-turd looking pretzels, which are delicious, beer cheese, and beer brats.  The onions cooked down in the tall boy of Coors Banquet beer are the chef's kiss.


 

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Had some really good peaches that were almost overripe. And had some goodies we picked up at Central Market’s “taste of Germany” - meats and cheeses and whatnot. Made a cold peach soup with fresh mint and put out a little spread.

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Peaches approved by The Presidents of the United States of America because they are nature's candy in a hand or can or a pie.......or soup.

2 hours ago, Brisketexan said:

meats and cheeses and whatnot

or what have you

First time making Picadillo.....yea I know I used one too many potatoes 

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On 9/21/2025 at 7:06 PM, 956 Worldwide said:

Fall getting close and a decently not-sweaty weekend so….old school red sauce simmered four hours with short ribs, pork, and sausage with a parm rind and chunks of carrots to off-set the acid.

Served, as God intended, with a simple green salad, white bread and garlic butter, and red table wine. 
 

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That Sunday gravy looks awesome, though I prefer it with spaghetti.  

I have several buddies in New Jersey who have sent me their nonna’s recipes.  The differences are quite subtle but significant.  Mainly due to where they came from in Italy, or from which neighborhood in nyc, or family preferences.  
 

all use USA red gold tomatoes.  The differences are in use of sugar, how much basil, amount of garlic and onions, and assortments of meats.  Always sausage, most whole links some peeled and cooked as loose meat. Spare ribs.  Then the pork varies between shoulder, neck, and cheeks. One has trotters for the gelatin.  
 

I am fascinated with these my/nj Italian foodways and how they created a cuisine the world sees as Italian food from these starving peasants. Like various types of Mexican food 

18 hours ago, speed817 said:

First time making Picadillo.....yea I know I used one too many potatoes 

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You did.  Just eyeball it.  If you diced too much potato, save the extra taters and fry them up as a side dish for something.  I do love a good picadillo.  Good S. Texas po folk "stretch your dollar" meal.

2 minutes ago, Brisketexan said:

You did.  Just eyeball it.  If you diced too much potato, save the extra taters and fry them up as a side dish for something.  I do love a good picadillo.  Good S. Texas po folk "stretch your dollar" meal.

Sheeeeet. What would you know about South Texas po folk food????  😊

13 minutes ago, Brisketexan said:

You did.  Just eyeball it.  If you diced too much potato, save the extra taters and fry them up as a side dish for something.  I do love a good picadillo.  Good S. Texas po folk "stretch your dollar" meal.

That sounds better than my idea of just getting rid of the last potato in the pantry.  Would go well with some runny eggs I was thinking about adding tonight....

  • Popular Post

Fajitas and chicken with a red carneceria marinade. Homemade guacamole and chipotle salsa, charro beans not shown. 
 

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I had to make “chili” been and beef stew to please the wife. That said, I refuse to use chili powder so I made it the same way I’d make real Texas chili, then added beans. I’m not giving up the war, just the battle. 

On 10/13/2025 at 2:28 PM, 956 Worldwide said:

Fajitas and chicken with a red carneceria marinade. Homemade guacamole and chipotle salsa, charro beans not shown. 
 

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Fuck to the yes

29 minutes ago, Bert Orange said:

I had to make “chili” been and beef stew to please the wife. That said, I refuse to use chili powder so I made it the same way I’d make real Texas chili, then added beans. I’m not giving up the war, just the battle. 

Fuck to the yes

My usual fajita marinade is super basic- neutral oil, lime juice, salt, pepper, garlic, comino. This one was fantastic and it’s going in the regular rotation. 

Some caramelized braised fish and crispy roasted pork belly....

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I didn’t take a pic, but last night, I made a shortcut chicken sauce picquant, and holy shit it was great.

Our Randall’s, for some reason, recently decided to add a whole shelf section of various Cajun goodies. So I decided to try a jar of this:

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Had some leftover roast chicken. Also had some fresh breast that I diced and browned. Sautéed trinity and garlic. Added sauce and simmered. Served over rice, topped with fresh green onion and parsley. Gotdamn. I ate way more than I should have, and it tasted like an all-day recipe…that I made in 30 mins.

A shortcut that I highly recommend. I love to cook, but I usually work late, so don’t have time to cook anything that takes longer than 30 mins. This will make my rotation.

ain't nothing wrong with a quality shortcut!

random end of summer/last of market stuff, emptying fridge before traveling...

my 'Texas Poutine' from SS thread...leftover bison chili cheese fries

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the last haul

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grilled tritip

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this was planned as roasted bone-in thighs with orzo and delicata squash but i accidentally thawed boneless/skinless thighs and what i thought was a boc of orzo turned out to be acini de pepe. improvisation!

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potato leek soup with chicken

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roast, veg, stewed okra

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skillet fried corn with lots of peppers 🌶 

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with baked cod and homemade slaw

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some version of pork green chili from my head. yes i added a potato. 

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baked chicken with the last of every vegetable in the fridge!

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Damn, and we just got back from Denver, too. Should have eaten at your place instead of the Thompson. 

In the theme of stuff my mid century mom taught me to cook, I present thee . . . Hamburger Chili Rice. It's solid!
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Albondigas because it got below 60 in LA and that’s winter 

 

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12 hours ago, dcbc said:

In the theme of stuff my mid century mom taught me to cook, I present thee . . . Hamburger Chili Rice. It's solid!
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Whatever you do, don’t substitute pasta for the rice. That’s a forbidden starch anytime the term “chili” is even loosely referenced. 

1 hour ago, WhatTheBuck said:

Whatever you do, don’t substitute pasta for the rice. That’s a forbidden starch anytime the term “chili” is even loosely referenced. 

The delicious po folk meal of chili mac frowns on your shenanigans.

17 minutes ago, Brisketexan said:

The delicious po folk meal of chili mac frowns on your shenanigans.

You’re goddam right (pic below of chili mac I made earlier this year, which included some doubanjiang for an Asian twist – don’t hate me, bro).

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44 minutes ago, Brisketexan said:

The delicious po folk meal of chili mac frowns on your shenanigans.

I almost shit myself just reading that.  And now that that feeling has subsided, I desperately want some chili mac.

Edited by dcbc

Just now, dcbc said:

Thanks, I'll definitely give it a go soon.  But for now, I need time and distance from Hamburger Chili Rice first.

Fair.  Your wife will appreciate that.

2 hours ago, WhatTheBuck said:

Whatever you do, don’t substitute pasta for the rice. That’s a forbidden starch anytime the term “chili” is even loosely referenced. 

I don't know. I do love a scoop of chili and a scoop of homemade mac and cheese. Sometimes a bowl of chili mac hits the spot. 

I think the last time I had “chili mac” it was in an MRE. I need to change that 

9 hours ago, Brisketexan said:

The delicious po folk meal of chili mac frowns on your shenanigans.

Man, now I’m craving some goulash. 

29 minutes ago, Kennythetiger said:

Man, now I’m craving some goulash. 

star wars GIF

Wife has been getting over a nagging virus, it’s made her stomach and appetite iffy. But she needed something simple and hearty.
Say no more. Picadillo and tortillas.

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Man, now I’m craving some goulash. 

They served a really solid veal goulash on my Lufthansa flight last week… hit the spot!
On 10/19/2025 at 7:39 PM, Brisketexan said:

I didn’t take a pic, but last night, I made a shortcut chicken sauce picquant, and holy shit it was great.

Our Randall’s, for some reason, recently decided to add a whole shelf section of various Cajun goodies. So I decided to try a jar of this:

0a5a78f3318c61e8947fe97d0c27d165.jpg

Had some leftover roast chicken. Also had some fresh breast that I diced and browned. Sautéed trinity and garlic. Added sauce and simmered. Served over rice, topped with fresh green onion and parsley. Gotdamn. I ate way more than I should have, and it tasted like an all-day recipe…that I made in 30 mins.

A shortcut that I highly recommend. I love to cook, but I usually work late, so don’t have time to cook anything that takes longer than 30 mins. This will make my rotation.

You kids know I compliment Brisket about as often as a UT QB thread on here is level-headed, but this shit was really fucking good. $6 at Tom Thumb in FW. 

Chicken sauce piquant. I’ve usually preferred, and cooked, Cajun over Creole. But this was damn tasty and really easy.

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Saturday situation: grilled lamb shoulder chop with a horseradish-anchovy marinade, crispy roast taters, cucumber yogurt salad, and horseradish cream sauce. 
 

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