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irishtexan

Burnt Ends
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Everything posted by irishtexan

  1. I have this one. No need to spend a ton of money on one. https://www.amazon.com/NutriChef-Automatic-Sealing-Preservation-Indicator/dp/B01MXLTR09/ref=sr_1_1_sspa?dchild=1&keywords=vacuum+sealer+nutrichef+bk&qid=1632859225&s=kitchen&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExNUpZMUowNVRNQ0pNJmVuY3J5cHRlZElkPUEwNjA2NjcwMTNPUzA3NExIR1RXUSZlbmNyeXB0ZWRBZElkPUEwOTU0MjExSFRVTkhGQU5YWTRFJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
  2. First, congrats on the baby! Second, our resident grandma-fucker 3 putt is right. If you don't have a vacuum sealer get one. They're awesome. I'd make a big-ass pot of bolognese and freeze a few portions. that way all you have to do is thaw and warm the portion of the sauce in a pot of water, and then boil up some good dried pasta. Walla! I'd also make a pan of baked ziti. It freezes and reheats well and is easier to make than lasagna. And, imo, tastes better too. Can always make a big pot of pinto beans and freeze those. Then just get a pan of cornbread from central market and you've got yourself a meal. Next, tell your friends to get you a shit ton of meal cards from restaurants you like that deliver.
  3. I make a killer potato and cabbage bolognese.
  4. Necro-bumping this. My Serrano, chipotle, jalapeño, and shishito peppers are still going strong. Been letting them ripen to red and making dona-style hot sauce out of them. Pulled some green ones that were just starting to turn red in this last batch. Boil them up with a few cloves of garlic, throw them in a blender with salt, vegetable oil, lime juice and a splash of vinegar to preserve it. Super easy. Super delicious on just about everything.
  5. The ribs appear to be glazed in bbq sauce. Seems like that flavor wouldn't taste good in a red sauce/bolognese. Did the bbq sauce impact the flavor? Also, sorry for being pedantic, but that's waaaaaaay too much tomato for a bolognese. That's more of a red sauce with meat. Regardless, looks delicious. Would smash.
  6. I have seen the David. I’ve seen the Mona Lisa too, and I have heard Doc Watson play Columbus Stockade Blues
  7. This is some Aggy-level wishcasting right here. It's always possible that we flip a few guys with a 9-10 win season. But things look pretty fucking grim right now. We have two decent interior prospects signed, lost out on the one blue-chip tackle who was supposed to be a Texas lean, lost out on our primary RT target to the same school, are likely third for Dewberry, and no one has any fucking clue what Neto is doing. On top of that, I'm not aware of any backup plans that we're currently pursuing that are realistic options. I guess we're going to play the portal game. Additionally we only took 2 OL last year, both of whom project to the interior. And finally, our OL has looked like shit, so we can't use "OL is getting better under our stud OL coach" to point to. Not great, Bob.
  8. Cheese-as-hinge. Quartered whole pickled japs. Miller lite. Out of paper plates.
  9. You make a lot of definitive statements like this on the recruiting board. Do you have connections to either players, the staff or anyone? Or are you just reading the bullshit that the $9.95ers put out and running with it as though it’s a fact?
  10. Florida losing to Bama by 2 and us getting absolutely smoked in all three phases of the game by one of the worst teams in the SEC last year overcomes any statistical analysis of ypa between the two teams. But yeah, if Florida loses a few games and the passing game continues to struggle, and we turn it around, then we're back in it. But that's the case with everyone...
  11. I was poor in chicago and had more fun than you’ll ever have in your life.
  12. Agreed on the bastard chip. Not sure what happened there. There was cheese on it when it went into the toaster oven. Turned out to be a blessing because I folded it in with some of the center pieces that were somewhat over saturated with cheese and beans and leftover taco meat for some supplementary crunchiness It’s all about adaptation.
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