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Posts posted by Masshole Horn
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7 hours ago, HornPhD said:
I'm going to see him at Whitewater with REK (HE"S STILL PLAYING SHOWS!!!111!!!) in May.
I saw Willie in 22 and 23. I'll keep seeing him, but not because I expect a phenomenal live show.
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Paul Dano?
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2 minutes ago, hook me said:
Searles or the position? Or both?
From my understanding, Gilbert is no Old Freak Nasty.
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4 minutes ago, closetojumping said:
And, of course, the big one that Texas missed on, Wes Sims, who led to one of funniest things I've ever seen in my time online following the horns.
He went to the Oklahoma Freakshow if I recall correctly.
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Hot Damn!
Scored 2 tickets to Charley Crockett's Album release at Floore's April 30! Indoor show.
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Been wanting to smoke a brisket since I got back to Texas, but only had an Akorn jr. Recently got a full sized Akorn, basically new, on Craigslist for $100. So decided on doing some ribs first. They were good.
Pork:
Beef:
Brisket will follow one of these days.- 2
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Lots of volunteer onions. First year at the new house. Think the previous owners had pretty much not planted for a few years.
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Beets are good. Lots of greens still, roots should be ready in a few more weeks.
Baby Bok Choy has been phenomenal. Ready very quickly 5 weeks. Planted some more. Hopefully they make it.
Jalapenos in ground.
Lettuce and Spinach still producing.
Regular bok choy bolting like crazy.
Some chard doing ok.
Juliet and San Marzano tomatoes already flowering.
Cucumbers and more tomatoes in fabric pots all growing nicely
Peas are climbing.
What should I plant in the space the beets/baby bok choy are now once those are harvested?
Anyone in the hill country/Centex area grow blackberries? What was your method?- 3
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3 hours ago, Steamboat1874 said:
No pics but I made some pulled porkl sandwiches yesterday using an interesting recipe.
Salt and pepper 2LBS pork loin and place in the crock.
Pour a 12 OZ root beer over them and cook on low for 7 hours.
Drain and shred pork.
Add a bottle of Sweet Baby Rays Honey Hickory sauce and simmer for a bit.
Ate them on Hawaiian Buns with cole slaw.
Turned out great.
Needs more sugar
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Super Beef 3-way
30 hour sous vide eye of round, seared and thinly sliced, Boars Head white American, James River BBQ sauce, and Duke’s on a grilled HEB bakery onion roll.
Tasted way better than the potato quality picture.- 4
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On 2/24/2024 at 12:29 PM, Jerry Callo said:
A buddy and I went to Shaffer Bend this morning. Beautiful day, only saw a couple other people, and the fish were biting.
I ended up with 7 whites, 1 Guadalupe, 1 largemouth, 1 sunfish, and a channel cat. All but one on an olive and white BC Streamer. All but one of the whites were really large.
Sinking Line?
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I'm living close to Reimer's now, but have never had much luck there for white bass. Can they even make it up that far with the current water levels?
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Like dcbc mentioned upthread, I'm on year 2 of carbon steel pans in place of non-stick. They'll never be as slick as a new teflon pan, but I can use metal utensils, throw them in the oven, and cleaning them is a breeze. They're hunks of steel and will last forever.
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I was planning to put off learning to tie until retirement, since I still suck at fly fishing, but my wife got me a tying setup and I have no idea where to start.
Any recommended youtube follows or other good resources for starting out?
Learn a clouser, wooly bugger, and dahlberg diver. Practice a lot. Ugly flies catch fish.
As a pretty experienced warmwater flytyer, I still learn a lot from Gunnar Brammer and Kelly Galloup on YouTube.- 1
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Necro-bump... any updates on how your slicer is performing?
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9 hours ago, Zone Read said:
Been sous viding for a few years now, foolproof way to make a perfect steak. Recently moved to a new home, now have to cook on an electric range where before I had gas. I could put a heavy Calphalon pan on my old gas range and get a great sear on a ribeye, not so much on an electric range. Any recommendations for cookware on an electric range?
I've seared just fine on electric. I use these: carbon steel or cast iron.
Technique helps a lot as well. I've been on electric for 2 years; here's what I've learned: preheat the pan for 10-15 minutes on medium-high, move it around every couple minutes, crank it to high for the last 2-3 minutes, and leave it on high while I sear.
Hmmm... preheating the pan in a 450 degree oven would work too. That would get the whole pan hot. I might try that next time.
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Full convert to team 137 for ribeyes.- 2
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Gonna try the 137 club with a couple ribeyes tonight.
I'm thinking 2 hours, quick ice bath, pat dry, and sear over lump charcoal.
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Heading to game with my kids tonight. Tips on parking?
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I guess Leyla's is going to the top of the list along with Tiger Stadium catfish.
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15 minutes ago, ROFL BOX said:
What end of town are you in?
Subdivision or acreage?We're in Sunset Canyon off of Trautwein.
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Scale, gut, remove heads.
Pan fry whole.
To eat, remove fins and sort of filet them with your fork. The only bones you gotta watch out for are the rib cage.
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Hays City Store was our standard, "I don't feel like cooking now that we're leaving Wimberly/Dripping/Driftwood" while we were house hunting.
Has anyone done Suds Monkey Trivia on Wednesdays? Worth going?
Surly Horns VPN Included With Subscription?
in Daily Texan
Posted
I use Mullvad. I like that it's super easy and I can easily split tunnel to make plex easier.
I am technical enough to google command line stuff for linux, was using a rasp pi for a while, but I can't troubleshoot issues.
Would you suggest I stick with Mullvad or give this a shot?