ERhine
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Posts posted by ERhine
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You would be into tiger cry sauce.
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I once gelatinized gumbo and made gumbo stuffed bacon wrapped jalapeños.
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Love Molly’s. That carrot/granola dish is great.
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19 minutes ago, Helobious said:
I don’t think Altuve has cracked the top 10 outside of one season.
Wrong, but what else is new:
2023 - 6th
2019 - 8th
2018 - 2nd
Too lazy to look up any others, but I'm sure he's been top 10 other years.
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Some pics from the yearly Cookoff I do with @Mez2
Boudin stuffed pork tenderloin with crawfish gravy:
Brisket:
Chili:
Ribs:- 14
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I love the pepperoncini chicken. But what’s up with the skins off? Watching your cholesterol?
Sometimes there’s no rhyme or reason for what’s in the fridge. You use what you have. -
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Bunch of randomness since it’s been a while since I posted on here.
Sausage and Orzo Soup:
Cajun Shrimp and Orzo:
Cilantro Chicken:
Caprese Salad:
Pepperoncini Chicken:
Chicken Fricassee:
Shrimp Creole Pasta (Had a frozen container of what was supposed to be shrimp creole, but when we warmed it up there weren’t any shrimp. I froze a bunch of leftover sauce after a party where we’d served it and forgot it was shrimpless. Made grilled cheese that night and dipped it in the sauce which was great. Following day made this - pasta, blackened chicken and shrimp creole sauce)
Stuffed pork chops:- 12
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Tujague’:- 3
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Random food pics from the trip. I admittedly got like 1/4 of the food at best. But it is what it is.
Best Stop:
Gianna:
Cochon:- 4
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Having a cruise terminal in your city pretty much screws up the culture.
New Orleans is special, but waiting in long line at cafe du monde, and having long line stare at you while you eat, just makes it feel a little cafeteria-ish.
Get in the herd, stand in line, get your little taste of _________, and then get on/off the ship. Oh, and don't forget your Marriott points - you can use those to buy a Big Captain platter at Bubba Gump Shrimp Co. next time you travel with us.
If you’re waiting in a line at Cafe du Monde you’re doing it wrong. Cruise lines or not. That’s on you. The fact that this is your criticism of the city tells me all I need to know about your opinions. -
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Sounds like maybe not what you're going for, but I smoke pork tenderloin all the time, and it's a staple in our Christmas Eve meal. The nice thing is it's a small cut so you can make as many, or as few, as you like, depending on the size of your crowd. And of course it's relatively inexpensive but doesn't taste like it.
It's super lean of course, so you only cook it to about 140 and let the carryover take it a bit higher. Best part is it takes no more than a couple of hours, sometimes only an hour depending on length and girth (yeah, yeah).
To dress it up, pair it with a sweet-hot peach mustard chutney, or dress it down and serve with jalapeno jelly. Both go really really well with the pork.
Stuff the tenderloin with boudin and then cover it with crawfish gravy (I’m to lazy to find an assembled photo, but you should get the idea):
Leftover crawfish gravy makes a great omelette:
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Did you enjoy it?
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Tbh it looks like they tried to split the difference between Texas orange and Tennessee orange so they could use the same hoodie and print different words on both. I’m traveling this week but will grab a pic when I get home. It’s a shame because I love everything else about it.
I’ve got a tshirt from them, and this is a good description. It’s not burnt orange. -
Still Cask Strength.
This. And it’s not even close. -
This thread is painful.
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Can you at least organize it?
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21 hours ago, HenryJames said:
Cream cheese stuffed jalapeños.
This. Absolutely no heat to them though. Should have gone with the quail for the appetizer, but people I was with wanted the ribs. Steak was by far the best thing there, which is as expected I guess.
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If you are going to Abilene save some room for a meal at Perini Ranch.
Ate there earlier this week:
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Hopefully, watching Texas celebrate will inspire Jim Crane to have a serious offseason. Ya know, like having a GM in place for the winter meetings unlike last year. Complacency isn’t a trait of dynasties.
You know there’s a GM in place, right? -
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Of course it's hands to the face at the 1, not the hold in the zone. Whatever. They can't get the soakers back into it.
Three players being held to be precise.- 2
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I’ll say it. That looks horrible.
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Wanted a sandwich this morning:
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New Houston Restaurant Recommendations
in Food and Travel
Posted
I don’t know why I try with bill, but this is false. It may not be much of a dress code but there is one.