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Masshole Horn

Burnt Ends
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Everything posted by Masshole Horn

  1. Pinto Beans in the instant pot. There was a discussion on some thread around here recently. We all do it a little differently. I like to soak beans and add a ham hock.
  2. First time for fried catfish dinner at Tiger Stadium tonight.
  3. Brisket Philly, LCRA Hydromet... I don't remember taking these pics.
  4. Yep. I see that in my future.
  5. When we shopping for houses last year, it seemed about 50/50 on fridges conveying.
  6. TWO DIFFERENT PLATES?!?!?! WTF?!?!?!
  7. https://www.heb.com/product-detail/h-e-b-thinly-sliced-sirloin-beef/1235425 These... they go great with HEB Bakery Bolillos too.
  8. The touch, the feeeeeeeeel, the fabric of our lives. The touch, the feel of cotton, the fabric of our lives.
  9. get some kill shots or stan smiths and call it a day.
  10. Season 3 recap: Montage; 90's alt rock; faks; montage; the restaurant gets reviewed; faks; montage; montage; 90's alt rock; Carmy doesn't talk to Claire; faks; montage; 90's alt rock; to be continued.
  11. I use a water pan, but like Sam Lin said, it's mostly as a drip pan. I find that with water in it, everything stays cleaner.
  12. Actual information in the first commit post. Put the man on salary!
  13. Leftover chili cheese fries and some diced jalapeños. Reheated in butter. Added an egg and some extra shredded cheese to tie the room together. Touch of hot sauce on top.
  14. I think the commentators have a bet on who can say "repechage" the most.
  15. Question for the gurus here. We bought our house at the peak of rates last October. We have a “free” refinance (lender’s fees waived I believe) that we need to complete within 18 months of the first loan. Should we wait longer? Can we get a significantly better rate from different lenders?
  16. I prefer to brown my proteins before I add the roux; Not sure how much Maillard you get from cooking chicken, duck, sausage, etc... in the roux and you inevitably lose a bunch of that flavor transferring from a separate pan.
  17. I discovered this technique on my own. I like it especially for sausage gumbos. I develop a nice fond and deglaze with trinity. My dad's parents lived on a lake in Minnesota about an hour north of MSP. In the summer we'd take a bunch of local sweet corn, remove the silk, and wrap in wet newspaper and foil. We'd build a big bonfire and once it was down to coals, we'd toss the corn in and cover with coals. I think we left it on for an hour or so. Best damn corn I've ever eaten.
  18. Oh fucking god damn!!! What the hell are we gonna do about the numbers now? 20 more worries for me!
  19. What variety/seed company are these? It sounds interesting.
  20. You didn't even need to jot it down!!
  21. We got 3 limits of snapper at deep sea hq. First time eating saltwater quail. Will def keep throats on every big enough fish going forward.
  22. What is the best place in Port Aransas/Aransas Pass/Rockport to buy fresh shrimp for a boil?
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