Jump to content

Etexhorn13

Burnt Ends
  • Posts

    1979
  • Joined

  • Last visited

Everything posted by Etexhorn13

  1. I hope not
  2. My in-laws are in town for the weekend, so we made BBQ shrimp. Cold and windy in Houston tonight. Geaux Cajuns!
  3. Oh my... bookmarking this right here.
  4. Very cool. I will ask, but I’m unsure. I’ve been trying to get him to put out a 40 year anniversary edition with a few newer things he’s done. Maybe now that they’re trying to slow down he can use some of his extra free time. I definitely may have gotten the last copy that’s printed though... mine isn’t even bound properly, i just found all the pages and had to staple them ha. I’ll DM you if I hear otherwise.
  5. No idea what cookbook this came from, but this is what I used/she sent me when I made it last time. It’s really damn easy - much easier and faster to make than a gumbo. I cooked the veggies in a separate pan so I probably ended up using more butter in my roux than this calls for, but it certainly doesn’t hurt this dish.
  6. It’s about 40 pages so I’ll need to find some time to scan it and upload it somewhere but that’s doable.
  7. I told my wife there’s no way a girl that hot is that single unless she’s THAT crazy. I don’t care enough to stick around but from the bits and pieces I’ve seen while she’s watching you can’t convince me I’m wrong.
  8. Like ole miss? aggy? Georgia? LSU? Why? Because some flowers on campus at this point decide that something as innocuous as a school song can be deemed racist 85 years later? GTFO with that nonsense. As soon as an adult will actually put their door down this bullshit will and should be done with.
  9. Winning doesn’t solve bitchassedness
  10. If there’s one thing I learned from my dad (other than always cook with shallots) it’s that if you are going to make any soup or sauce, you need a homemade stock. If anyone needs some help on this front: It sounds like more of a bitch than it actually is to make but you will tell a difference vs using the heb brand.
  11. My wife gives me shit for not wanting soups for dinner, but growing up my dad was a classically trained chef so I never thought about stuff like chicken tortilla soup or whatever. I’ve always just thought of soups as appetizers. Over the past few years between the gumbos and ettouffes I’ve realized the error in my ways. Anyway, my MIL will be in town this weekend so I’ll bet that ettouffee recipe from her. My dad also makes a leek and spinach soup which is the best thing I’ve ever eaten, it’s a shame it’s not in his cookbook but that will be posted in here soon along with some pics after I make it next time.
  12. I’m going to add a few recipes from the cookbook my dad made from my family’s restaurant (my dads been the chef the entire 40 years they’ve been there). I’ve made most of these at one point or another and they will get you laid.
  13. I know we have a chili thread, but I thought it might be a good spot to consolidate recipes/pics for all the cold weather soups/stews etc that end up getting cooked as soon as it gets below 85 in Texas. Gonna start with a few here... serious eats green chili chicken stew, my MIL’s crawfish etouffee, and a brisket chili I made a few weeks ago.
  14. Anyone got the eyes sheet music? I’ve got a trombone and I’ll play it goddamnit
  15. This may be coming soon with my feelings about Herman/the team/EOT and everything else in between.
  16. Is this the same Spanish flick dubbed over in English that I tried to watch last week? The audio made me feel like i was watching a video game cut scene the entire time and i had to turn it off 20 min in.
  17. Leftover brisket, egg, cheese, Marie Sharps. Tortilla game was weak but it got r dun
  18. This is 100% what I’ve been looking for. The resort I stayed at in Mexico for my honeymoon had cheese quesadillas on the breakfast buffet with a cheese just like this, and I’ve been trying to replicate it ever since. That stuff makes one hell of a cheese quesadilla on some corn torts.
  19. Neelys has always been more of a nostalgia thing for me, but i haven’t eaten there since i went back for summer in college probably. Also just realized I misspelled Fugler’s. Some people would just call the place Bubba Burger. If you’re as familiar with the area as you sound you’ve probably heard of it. It’s kinda northwest of Marshall a few miles.
  20. Went out to the lake last weekend for my wife’s birthday and a buddy of mine brought his small traeger smoker that i cooked a brisket on. Never used one of these before but damn it really is set it and forget it. Not quite as fun as a normal smoke but very easy to start, go to sleep, wake up to wrap, and pull off in the morning. Turned out great too.
  21. No. Read any of the articles posted multiple times yesterday with multiple other head coaches confirming this is not in fact how it happened, Chip Brown’s specifically.
  22. Wow, how many lbs was that thing? I’ve never done one that took longer than 8-10, usually cooking around 250 degrees.
×
×
  • Create New...