Jump to content

Masshole Horn

Burnt Ends
  • Posts

    663
  • Joined

  • Last visited

Everything posted by Masshole Horn

  1. OFFENSIVE COORDINATOR / TIGHT ENDS Freddie Kitchens OFFENSIVE LINE - Will Friend QUARTERBACKS - Matt Lombardi WIDE RECEIVERS - Garrick McGee RUNNING BACKS - Natrone Means Support Staff: Caleb Pickrell (offensive assistant) DEFENSIVE COORDINATOR / LINEBACKERS Steve Belichick DEFENSIVE BACKS / SAFETIES - Brian Belichick INSIDE LINEBACKERS - Jamie Collins DEFENSIVE LINE - Bob Diaco CORNERS - Armand Hawkins OUTSIDE LINEBACKERS - Ty Nichols SPECIAL TEAMS COORDINATOR Mike Priefer Support Staff: Billy Miller (special teams assistant)
  2. Recruiting board jokes from 2014... timely!
  3. Gonna need a recipe or link on this one.
  4. Anchovies are soy or fish sauce substitutes. A way to pump up the umami. My recent batch was the first time I used them. I don’t know if it was the kickass stock, anchovies, crispy chicken skin or the combo of all of them, but the last batch I posted in the gumbo thread was up there with the best I’ve ever had.
  5. Ingredients: 3/4 cup oil 1 cup flour 1# smoked sausage; in 1/4” rounds 3 chicken thighs, diced into 1/2” squares 2 anchovy fillets 2 Onions diced 1 green bell beeper diced 3 stalks celery diced 5 cloves garlic minced 2 quarts homemade stock 1/2 pound okra fresh or frozen cut into 1/2” slices Thyme, bay leaves, Tabasco, Worcestershire, salt pepper, cayenne Filé Powder Cooked Rice Green onions Steps: 1. Make a roux as dark as you like 2. In a Dutch oven, brown sausage and render out some fat. Remove when brown. 3. Brown chicken thighs in batches. Try not to crowd the pan. Remove when brown 4. Add veggies, anchovies, and some salt and pepper, stir occasionally until water is released, veggies are soft, and the pan is deglazed, add some water to help deglaze if necessary. 5. Add stock, roux, chicken, 1/4 of the sausage, thyme, bay leaves. Bring to boil and lower to a simmer. Simmer as long as you want, I like to go at least an hour. 6. 20 minutes before serving, add okra, the rest of the sausage. Add cayenne, Tabasco, Worcestershire, and any additional salt to taste. 7. Serve over rice with green onions as garnish. Add filé powder to thicken as preferred.
  6. Well, first you make a roux…
  7. nstarleather.com Handmade in USA with SB Tannery (Redwing) leather. I have a wallet from him that I love.
  8. Made a batch of chicken and sausage for this snowy day in the Hill Country. My typical method is 1. brown proteins and remove 2. deglaze with trinity 3. add roux, stock and proteins. This time I diced and crisped up the chicken skin and added 2 anchovies to the trinity. Stock was a gelatinous beef and chicken stock I had made for Italian beef sandwiches. Sausage was homemade smoked pork and garlic.
  9. I have "The Food of Sichuan" which I have really enjoyed. Online reviews indicate "Every Grain" is a more general Chinese book. I'm confident that either book is a winner.
  10. Decided to make some Chongqing Chicken for lunch. I used Kenji’s marinade and Fuschia’s sauce. Mise: Final outcome: Was really good.
  11. Also read the name of the dish, "Takeout-Style Kung Pao Chicken," not "Gong Bao Ji Ding." Kenji is fucking nails. Here's the other: https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe
  12. Tell me more about the salad.
  13. Direct correlation with on3 subscribers.
  14. Nope, he used Sydney Carton instead of Mavis Beacon to learn typing.
  15. We don't need to adopt that agrarian nonsense.
  16. Daughter wanted to make ramen, so we did:
  17. Only when he was working out of Corpus.
  18. I found 2 drying out spare ribs from last week when i was putting the chili in the fridge... no idea how I missed those. They could have added some more smokiness.
  19. What was in the fridge chili: Standard chili pepper slurry with guajillo, ancho, arbol,and puya. Onion, garlic, cumin and Mexican oregano. Half a can of tomato paste, a couple spoonfuls of salsa, a chicken thigh, a couple ounces of homemade smoked sausage, 1/2 pound of capicola that was too thickly sliced at the deli, 1.5# of 80/20 ground beef, chicken stock, masa, and a couple splashes of fish sauce. Damn tasty.
  20. a smug sense of superiority.
  21. Between this and Parisa, I realize I need to be spending more time in Medina county.
  22. Got a meat grinder attachment for the kitchenaid and got around to some actual sausage making. 60/40 pork/beef Salt Pepper Cayenne Fresh Garlic Did a single grind with the coarsest plate. Stuffed and let sit in fridge overnight. Think I over stuffed a bit, had some bursts when forming links. Smoked to 155 internal, ice bath, cooked one link for another hour on the smoker, and put the rest back in fridge. Flavor and grind were good. Casing was still a touch rubbery. Do I speed up or slow down the auger to avoid overstuffing? What is the best method to get that casing to be a brittle snap?
  23. The first hole is the wife; second is the daughter; the third is a milking machine that won't let go until it gets 50 gallons!
×
×
  • Create New...