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dcbc

Burnt Ends
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Everything posted by dcbc

  1. Ain't that the damned truth. I spent twenty-three years in Houston and four in Austin before moving to Tyler. And while I like Tyler and consider it to be "home," I'm definitely do not consider myself "from here." There are distinct differences between where I grew up and where I live now. But that's Texas for you.
  2. I haven't heard that the Mobberly location is any better these days since Bryan left to start Sunbird. Although I think, at one point, the Hallsville location was supposed to be decent. I live in Tyler and still haven't felt the need to try that Bodacious location. Also, if @GreenspointTexas is craving more BBQ in Tyler, the correct answer is to go back to Stanley's and get a Cadillac Clucker. I don't care how appetizing that Dickey's on the loop looks.
  3. For the last five years, their brisket has been consistently good (in spite of the ribs). So, unless @GreenspointTexas had a different experience, I'd assume it's more a function of photograph than flavor. But maybe the brisket sucked tonight? Who knows? I've got no skin in the game other than my recent visit there.
  4. No argument. The Cento S/M whole peeled have more ingredients. I've also Googled "what are the best crushed tomatoes" and read the same label. I'm onboard. But when it comes with pizza, I've just stuck with what I was doing when I got it right once. WIth Neapolitan pizza, it's about how much liquid is in there ultimately to some extent. Obviously, all things being equal, that would just be tomatoes. I don't know why the same company adds more into their whole tomatoes, but I assume it serves a preservative purpose. Again, big fan of the crushed Cento for a cooked sauce.
  5. Well, I'm from Houston and love the shit out of baby back. As far as why they do it, they always did (under current ownership), and won the best ribs in Texas two years in a row. So changing things when they worked on a more solid overall product probably didn't make much sense. Plus, we can get spares at every other BBQ restaurant in Texas, and despite my preference, I enjoy spare ribs. Just my opinion, and, again, I've been down on their end product for a few years. So I'm hoping they've got it figured out. So what time were you there? Really curious about when to improve my odds on the ribs.
  6. Hush-up and eat your carrot salad!
  7. By those standards, we've pretty much adversely possessed Colorado by now. Someday, I hope to reverse my dad's migration (partially) from Deadwood, SD to Denver to Houston. But not to Denver. I want something smaller, for which there are numerous options. I just have to convince my wife she'll never be uncomfortably cold.
  8. Sending my oldest off to Austin in August. He and his brother just drove down there to see family while I stay at home with the dogs (wife has been down there on business since Sunday). This (all of the thread-above) hits home, and if they hadn't closed down all the Luby's and the quite capable Luby's knockoff in this three-horse, pine-ridden town (trying to stick with the original thematic part of this thread), I'd be at Luby's right now. Good thread, sir.
  9. Those ribs look better than the last time I had them and swore off of them. What time of the day did you go? I have a theory that my bad rib experiences have been a result of ribs that were held too long. If I can figure out the rib schedule, I may try them again. I had the brisket a couple of weeks ago and it was solid.
  10. It's not juiceless by any means. I may be trying to rationalize my recipe by the mere fact that it works and I haven't tried it with the crushed product, which does indeed list fewer ingredients.
  11. A little judgmental? edit: been a while since I watched that show, and even then, I might not have known any character's name. I wrongfully assumed "Julie" was Valerie Bertinelli. Carry on.
  12. I use the Cento "San Marzano" whole peeled tomatoes (drained), and run them through the blender on low with oregano, basil, salt, pepper, red pepper, and olive oil. But everything past salt and oregano might be overkill. Still, it's a good sauce. I used the Cento "Crushed" tomatoes all the time for pasta red sauce. With the pizza, since it's no cook, I don't know if the crushed tomatoes still have all the extra juice mixed in, but I'm assuming they do. The less moisture, the better, is my working theory.
  13. His body is making a sad face, as it should.
  14. I just remembered something very important.
  15. HEB isn't an option in the eastern block of the state. I'll grab Claussen next time and see if I can tell a difference
  16. Well, the lady was like, "You want pickles." And I was like, "Yup." So she gives me the pickles, and I ated them. On a serious note, on a level of Can find them anywhere, are Best Maid Pickles no bueno? That's generally my go-to, if I'm being honest.
  17. Terry Black's (Dallas) slammed today.
  18. For the dough, I've had the best results with bread flour (versus AP and 00). My mixer seems like it's in need of service, so I've be kneading by hand lately (about 10 minutes) after letting it sit for 20 minutes (I forget what that rest stage is called). After a short rise, I divide it up into separate containers or ziplocks and let it rest/ferment in the fridge for a few days. On the day I cook, I let it sit out on the counter for a few hours before I shape it. Don't be shy with the flour when shaping/stretching it. It'll shake off. Rub a lot of flour into the peel and put the pizza together on the peel. You've got to be quick at this point because if you wait, it will stick. I have a screen, but the bottom didn't get the cheetah pattern as well using it. And parchment paper tends to catch fire in the Ooni. So I had to learn to be quick. I've got a bamboo peel, which seems to work well.
  19. Dressed to kill . . . .
  20. Absolute genius of a guitar player. Of course, I would be remiss if I didn't also note his portrayal of the Snowman.
  21. I tried it once and the disappointment was immediate. It didn't make the 2022 list.
  22. Knowledge of their wanting information about how to delete footage from security cameras is another nice, little nugget.
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