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Etexhorn13

Burnt Ends
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    1980
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Everything posted by Etexhorn13

  1. How long did you smoke/what temp?
  2. Your comment got me thinking, and after a little research it sounds like there are two main thoughts about it. First, the darker the roux the less thickening agency it will have. This makes sense, because this was probably the darker roux I’ve made to date, but I don’t totally buy it... I’ve seen tons of really dark roux on this site and in person. The second thing I saw a lot was people mentioning to make sure your stock that you add is cold. I’m not sure why exactly, but that kinda makes sense looking back on the other gumbos I’ve made having had my chicken stock in the fridge previously. Mostly though, I don’t think there’s a firm answer for this. Oh well, guess I’ll have to make another soon 🤷‍♂️
  3. If you want to get super dorky in a deep dive analysis type of way, the Poda Bing podcast is worth a listen. They’re a little bit too dorky about sopranos for me on the recap/analysis episodes, but they do have some really great interviews with all the cast members every few podcast episodes. Father Phil, Chrissy, Bobby Bacala, and Pussy’s contact in the feds were some of my favorites.
  4. Bless your heart.
  5. So I made a gumbo over the weekend, and the flavor turned out great, but something happened with my roux that’s never happened to me before. I followed my usual 1.25/1 flour to oil ratio, but my roux kinda ended up separating. Once it’s in the bowl it looks alright, albeit a bit oily, but when I mix it up in the pot it seems a lot of liquid comes up and I’ll see the roux type liquid sorta suspended. Any ideas what that could be from? Not enough flour perhaps? Flavor-wise it’s on the money but I’m glad I’m just serving it to my wife and myself.
  6. Yeah bro how much will you pay me
  7. It’s that moths fuckin time of the year... There was actually more chicken than sausage in the pot... that wasn’t a great scoop, all the sausage from the top got in there
  8. Haha suck it Zach gentry
  9. Anyone watching final table? Kind of a neat “top chef” type deal except they cook in teams, and most of the chefs seem to have known each other previously, even though they’re almost all from different countries around the world. Each episode is a new country with their specific judges/ingredients for the chefs to cook. PrettY interesting if you’re in to cooking shit.
  10. I don’t think anyone here is equating “leverage” and “lowballing”. We’re the by God university of Texas, ain’t you heard all the money that ain’t under the Vatican is located in Austin?
  11. Etexhorn13

    TexMex

    I haven’t been to Xochi or Caracol, but Hugo’s is probably my favorite restaurant in town. That’s one of my go to’s when we have friends or family in town and want to take them out. Doesn’t hurt that you can get drinks at anvil before moseying over.
  12. Cut a whole chicken in half and smoked it yesterday for dinner. First time to smoke a chicken and it turned out great.
  13. @Dbeasy except i also added two deseeded habaneros and a jalapeno, and my Chipotle’s were fresh instead of dried. I love heat so i could’ve maybe added more chipotle or another habanero, but I fed my wife and several friends that don’t want to hurt while they eat and they all approved. Salted to taste... i used a lot more than the recipe above but it turned out really, really well. I also doubled+ the garlic. Up the spice and salt to your preference but at the very very least this was a great recipe to get me to make my own chili paste or whatever.
  14. I think this turned out just fine... not overly hot but a nice slow burn, at least right now. I added a couple habaneros and a jalapeño so i imagine that will come through more tomorrow but it’s not 9 alarm fire burn a whole through your britches hot. Want to let it sit overnight so we can have it for dinner tomorrow and I’m sure it’ll spice up and thicken up even more but based on a few small tastings this is definitely some of the best I’ve made. Love the recipe.
  15. I am rocking the @jimmyjazz recipe from the last page. I didn’t even see the dried chipotles when I was buying groceries, so I had to add some pre-diced chipotles I had in the fridge (la costena brand, this is great to keep around to add to various sauces chilis etc.) I’m hoping the fresh chipotle instead of dried doesn’t throw it off too much, but after tasting it before and after adding, that’s definitely what was missing.
  16. Man, same here. I’m glad to know it’s not just my wife that watches really stupid tv.
  17. This is not fun anymore.
  18. I had to look up what this even was. My interest is piqued.
  19. Hey hey, ho ho, Tom Herman’s got to go!
  20. My wife makes a kick ass tortilla soup. I like to toss in some crushed up tortilla chips along with the other accoutrements
  21. Thank god this shitshow is almost over and won’t be taking up three nights in my living room anymore.
  22. My wife showed me this lol
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