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Masshole Horn

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Everything posted by Masshole Horn

  1. Agree here. In addition, he owned it and took his lumps, I can respect that.
  2. A family friend does well with Kentucky Wonder pole beans; they get sun from dawn until about 2:00PM... i.e. east facing. She plants them as early as they can and they stop producing as soon as the highs are regularly above 95.
  3. This has been a fantastic tip for me. Thank you!
  4. Alright, 2 month update. Good: Dewberries yielded 3 berries, but the plant is expanding like crazy. Trombocino Squash has, at least until now, proven SVB resistant and setting some fruit. Roma, Better Boy, Sweet 100, and Brandywine tomatoes producing well. Canteloupe plants in fabric pots are taking over. Ok: Pepper plants have yielded some fruits, but vegetative growth is below expectations. Bad: Cucumbers, Green Beans, and green peas have been teh suk. Trombocino Squash: Brandywine Tomatoes:
  5. Stop there when I hit the coast. Enjoy everything. I also pick up cold links; use them for my shrimp boils in addition to eating.
  6. 400 degrees convection on Spread on a rack in a rimmed baking sheet. Salted, turned 2-3 times at 5-10 minute intervals until crispy
  7. Tarpon and Barracuda are on the Masshole’s list of species caught now. Nothing special, but fun nonetheless.
  8. The chicken skin didn't add much as a garnish, but as chips to dip in extra sauce.... got damn!
  9. Chicken Tikka Masala. Thighs with skin removed. Marinated in yogurt, lemon, garlic, ginger, cumin, coriander, paprika, turmeric, cayenne, salt, and garam masala. Sauce made with onions, carrot, garlic, ginger, cilantro, same spices as above, can of diced tomatoes, and a can of tomato sauce. Simmered for an hour or so then hit it with the stick blender and added heavy cream. Grilled the chicken over hot charcoal, about 10 minutes, until it was charring a bit. Cut off the bone and added to the sauce. Simmered until chicken was cooked. Garnished with fresh cilantro and crispy chicken skin.
  10. Forget it Jake, it's Helobious.
  11. Gabby Johnson is RIGHT!
  12. I’ve found that the raw frozen HCF wings at HEB are the biggest ones around generally. I think I’ve ended up with as few as 12 wings in a bag. These ones:
  13. In other words, french fry with this guy; don't pizza.
  14. About a month in; got down to 33 on my exterior thermometer with that last cold spell, but everything seemed to pull through. Tomatoes, cilantro, dewberries and green beans in the fabric pot are doing great. Green beans in the ground, cucumbers, and ground cherries, not so much. Thai basil and chilis have been straight trash. Have a few more seedlings inside, but they're growing slow. Maybe I'll make ka-prao next year. Seem to have a bunch of volunteer marigolds and a few volunteer tomatoes. The natural gardener guy suggested using black eyed peas for living mulch and nitrogen fixing, so they're growing thick everywhere. It seems counterintuitive to me, but hopefully they enrich the soil, yield some peas, and make good compost.
  15. my bus driver in 4th/5th grade would take us there a couple times a year and get the whole bus a soft serve cone. It also sponsored my little league team one year; we got a free blizzard after every game. That was a good season.
  16. .gif yard pimp
  17. San Antonio Jay had their mariachi band play halftime at the Alamodome vs Dripping a couple years ago. Was badass.
  18. And then everyone in the restaurant stood and clapped!!
  19. I don't think there's been a starting level football player from Anderson since Corby Brooks and Jason Reeves.
  20. I’d get a bunch of tomatoes and peppers. Then I’d also plant some perennial herbs: thyme, rosemary, sage, and oregano. Then I’d mulch the hell out of it with 6 inches of straw mulch.
  21. Do you fish it like a spook?
  22. HPS? How are the LEDs these days?
  23. (Almost) Everything’s in the ground.
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