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Party_Taco

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Posts posted by Party_Taco


  1. The Sierra5 is borked, DA took a “shoot it till it fails and we’ll fix it”. Except a good amount of them had baffle strikes and now they are wayyy behind. The sandman lines aren’t really in the same place as the sierra5(and Mojave I’m guessing if they haven’t fixed their lack of QC on those can designs)

    Sico just had the same issue and they went the path of doing a massive recall.

    It’s funny to see the same quality control issue handled completely opposite because of Reddit

    The upstarts finding a home on Reddit sound pretty great. Will likely opt for Otter Creek or a HUXWRX for my next, especially with those fancy inners they have going.
  2. Since we’re doing Rye, time to find out if this year’s PHC 10 yr Rye is really baby Booker’s Rye. 
    IMG_0229.thumb.jpeg.164964b531ba1e5f753f869d53b8fc16.jpeg

    Insanely jealous, and boy would I love another taste of Booker’s Rye…
  3. so these are called Gumbo Greens. 
    i was skeptical bc both my gumbo and my greens are already perfected, but my mate saw this recipe and really wanted me to give it a shot.
    roux not quite as dark as my gumbo but basic process was the same...roux, trinity, sausage, spices... greens, broth...then a smoked turkey wing. simmered for at least two hours. 
    outstanding! friend who doesn't usually even like greens had seconds. 
    20231118_170040.thumb.jpg.86fd85019d59f012e510cc153ad98d4e.jpg
     

    Recipe, por favor?
  4. Thx all for the can advice - Ended up pulling the trigger on a Sandman K and L yesterday through Silencer Shop / Range at Austin. Fingerprinting was a giant PITA but eventually worked, so now I’m just sitting/waiting like the rest of you.

    giphy.gif

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  5. Co-sign. Big tri tip fan, would love to hear about the preparation.

    So, this was brought back from SD packed in dry ice, but it comes pre-packaged, marinating in garlic and burgundy wine.

    Though I’ve added seasoning in the past, I didn’t do shit but put it on the grill this go round. Offset at 375 for 20 mins then over the flame for 5 mins / side. Let it rest on the herbs for 10 mins and sliced/served immediately. Plate was gorgeous… wish I had a pic.
  6. Two things. Russia is going to have quite a few new amputees sitting outside of train stations. Second, interesting Ukraine seems to hit them near their legs. So these are AP flying mines designed to injure, not kill, and make the casualty a liability for the nation and the units that need to recover them. 
     

    Recover? You might not be familiar with Russian tactics…
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    • Haha 1
  7. I can handle the Brussels sprouts and fish chili potatoes, but the salt cod intrigues me-heard about it all my life, never tasted it.  Where did you find it?  Did you soak it before cooking?  Cooked in a big ole skillet?  Thanks!

    Heya - So it was my first time and I did the research beforehand. Central Market had it as part of their Passport to Portugal event and I was eager to try it.

    The cod soaked for a total of 56 hours, and I changed the water every 6-12 hours, but I’ve heard 48 total gets it done.

    Cooked in a deep skillet with vegetable oil for a couple mins a side after a simple flowering.
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