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Etexhorn13

Burnt Ends
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Everything posted by Etexhorn13

  1. This last bit, that is excellent info. 5 min from where we’re staying… thanks!
  2. Poor Houston
  3. Tech about to be boat raced back to back games.
  4. BTW - Where is that guy that was supposedly bringing together a huge “under the table” fund because our NIL wasn’t serious enough about winning, too much red tape, etc. Feel like I remember him being from Ft. Collins or something?
  5. Wrong. They goin straight to the natty, stupid sip.
  6. 5 gallons is such an odd measurement, I don’t even know how I’d go about quantifying all of that. I just buy ~3# of diced chuck and ~1-1.5# coarse ground beef and go from there. If anyone ever asked me to bring anything other than “big ass pot” amount of chili, I don’t know what I’d tell them.
  7. This x a million. Your gps will say it adds 20 min or so, but you will make up for it by missing all the traffic on the Atchafalaya bridge. Best stop on I-10 on the north side, with Billy’s on the south - either are good stops for boudin cracklins etc. Olde Tyme is our go-to for po-boys in Lafayette, but Pop’s downtown is a little less traditional and they make a damn good one too.
  8. Anyone have any good dinner/date night recs? Will be staying in Capitol Hill area and my understanding is that it’s kinda slim pickings, but would like to not have to go too far from that area. Not necessarily looking for a steak house type place, just somewhere the wife and I will enjoy before I meet up with some friends after to watch the Sugar Bowl.
  9. $650-1700 was the price range given by the athletic dept when requesting seats.
  10. How many does the school get allotted for season ticket holders? I put in my request but not super hopeful… you’d think it would at least be a bigger number than what they got for the Big12 champ game
  11. Better yet just take Hwy 90 through Lafayette and avoid BR all together. GPS will tell you it adds a little time but you will make up for it not having to fuck with BR/Atchafalaya bridge traffic and police.
  12. Sounds like the first week of Charlie Strong. He even has his own version of “The Pit”.
  13. My only conclusion after having a small batch to taste test, is don’t be afraid to add plenty of salt in the “salt and pepper to taste” step. Caveat being that my in-laws only had table salt which I’m always afraid to add too much of, but a couple of cranks on top of my test batch proved useful. I’m going to add a handful of cranks of sea salt tomorrow before mixing again and rebaking, but it definitely needed some.
  14. Tamale dressing ready to go for my South Louisiana in-laws tomorrow. All I can think about when adding the tamales to the rest of the mixture
  15. More info on page 1
  16. Maalik played a great first half. I think a lot of things spiraled once we got that no call PI on worthy. He was nails for most of the first quarter… struggled some in the second half, a lot of which was his own doing, but he was not terrible today for a backup qb. We did win against a top 25 team (and yeah, the defense gets most of the credit, I know). What are y’all really bitching about
  17. I found through search that it’s been mentioned in the past, but on our last visit to NO the wife and I had breakfast at Elizabeth’s. Holy shit that was one of my favorite New Orleans meals I’ve had. For a pretty unassuming place, we could not have been happier with our meal. Praline bacon was great, huge Bloody Mary, crawfish etouffe over crab cakes Benedict, and eggs florentine with fried oysters on top made for a perfect base to start a New Orleans day. A little out of the way but would highly recommend.
  18. That’s right up my alley. Have a recipe?
  19. Imagine being 22 and trying to teach some of these people how to cook a dish with fresh ingredients when everything else is fried or cooked from frozen… that was the 2 most miserable years of any job I’ve ever had
  20. While I think I’d be pretty good at the ownership/management of a restaurant , my parents always told my brother and me to never get in the restaurant business and I appreciate them for that. My dad was the chef and my mom ran the front of house/books for all those years so that was fortuitous for them, but even if you are a chef/owner (and a good chef, cook, whatever at that), there are just way too many variables to stake your livelihood in that business, imo. On a related note, if sunbird can manage quality, which I think they should be able to, I bet Longview will welcome that level of bbq with open arms now that they’re in town. That place was a good wasteland when I lived there for s few years.
  21. I grew up in a restaurant that my parents ran for 43 years before retiring last December. Worked almost every job in that place as a child through adulthood… washed dishes, bussed tables, waited tables, almost every role in the kitchen… I say all that to say on a certain level I know what’s involved and how fucking hard it is to run a restaurant, much less a successful one. I worked at Sysco East Texas for a couple years after college to pay for going back for more school, and the amount of customers I had that had no fucking clue what they were doing and wouldn’t listen to some fresh faced college kid was probably 50%+. Not every fucking idiot that can cook a good burger or good bbq needs to open a restaurant, especially the small family business variety that is most bbq. That shit is hard as hell to be successful in.
  22. I can’t bring myself to even listen to anything he has to say, so I’m unsure if the content. My opinion is just that he’s a pompous, self-aggrandizing douchebag. Doesn’t surprise at all that he “gifted” them all his book lol
  23. What an insufferable douchebag
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