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Gen. Applewhite

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Everything posted by Gen. Applewhite

  1. I was just about to rec this. It's like a mini Buc-ee's for rich people.
  2. Crawfish étouffée:
  3. Stateside
  4. Leftover pulled pork/queso fresco griddled tacos:
  5. Good day for a round.
  6. Salt, pepper, and 12 hours in a low oven turns this: Into this: The salty, crispy desiccated crust is the best. I thought about carnitas, but ended up making a nice Vietnamese-style rice plate:
  7. Help me up my game. That's why I started a new thread.
  8. First tip: get the right cut of meat. A well-marbled chuck roast is where it's at. This one was 3.5 lbs that HEB tied up into a nice little package: Second tip: brush it with this stuff before you liberally coat it with salt, pepper and any other spices you deem appropriate: Then sear the hell out of it. Don't be shy. At least five minutes a side, if not more. Look at this crust: Third tip: go in dry. It's a pot roast not a braise. Do not add water, stock or any other liquid: Cover it with a lid, put it in the oven at 275, and resist the urge to check it for three hours. Trust me little dude, it's still there. I promise: Although you started dry, you now have a beautiful roast sitting in a good amount of undiluted and extremely flavorful au jus: Now, and only now, add the vegetables to the bottom of the pot and place the meat on top. I leave the garlic cloves whole because I fish them and the celery out before serving. Cover the roast and put it back in the oven for another hour: You may have noticed there were no potatoes, and that's the last tip: roast them separately because crisp potatoes. Eventually the meat will be tender enough to twist a fork in it, and that's when it's ready:
  9. I went to Squaw for Spring Break in '08. Only place I ate on the south side was Burger Lounge, and it was excellent. If you find yourself in the vicinity of Truckee, and have a sweet tooth, the Treat Box Bakery on Donner Pass Rd. may have the best "donut" I've ever had, and I've had a lot of donuts. They are the things shaped like plump bars of soap on the left side of this picture underneath where it says "Apple pockets." Perfect balance of crunchy crust and cake interior.
  10. Me too. Thundercloud chicken salad on wheat is one of my favorites.
  11. Torta Al Pastor: 1) buttered and griddled bolillo with chipotle mayo on one side and refried beans on the other 2) guacamole and pastor meat, which has itself been griddled with onions and pineapple 3) lettuce and cotija 4) pickled jalapenos and red onions
  12. Scott 1000 is the best toilet paper.
  13. My 3 yo had a fever and barfed twice on Saturday night but felt fine on Sunday during the day. His fever spiked again Sunday night before breaking early Monday morning. By the time we got him into the pediatrician on Monday afternoon, there was no indication he was sick, but he did test positive for the flu. Nobody else in the house has come down with it, despite being pretty lax about germs. This includes a 1 yo and a 66 yo grandmother with a compromised immune system. I credit that, and the 3 yo's relatively mild symptoms, to the fact that we all got the vaccine. So, yay.
  14. Ruby Tuesday and The Royal Tenenbaums
  15. I can't believe I wasted the last week's good weather in Central Texas without getting a single round in.
  16. Great pics. Big Sur is a fantastic trip. I was struck by how isolated everything was with no other road in and out but the PCH. Imagine your life being completely upended by a bridge being out of order.
  17. Pho Kim Long in SA used to be my go-to when I worked downtown, but now I work way up north and have been exploring other options.
  18. The brown butter drop on the bottom row of your pick was delicious.
  19. If you finely dice all the veggies, you won't need to blend it. But, if I may ask, without electricity to power a blender, how to you plan to make your strawberry margaritas?
  20. Doesn't get any easier than this if you have a pressure cooker. I prefer to trim aggressively and give the pork steaks a good sear in a separate pan, then cut into large cubes. I also add a smoked hack hock. The fish sauce is entirely unnecessary. Without the pressure cooker, I use the same ingredients, but sauté the veggies like you would building a chili. While they cook down I boil the ham hock in a separate pot of water to make a couple cups of concentrated stock (a step you can do days in advance). Simmer everything over low heat or in the oven until the pork is tender, then blend as in the recipe. https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
  21. Do crawfish count as meat?
  22. I just went from six to midnight.
  23. Leftovers - red beans, rice, etouffee and pork schnitzel.
  24. No wait at the walk-up window for Cafe du Monde. Not sure why anybody would wait for a table in that massive corral. Even if you ended up on the perimeter you're going to have a nice view of the line and/or panhandlers. Do they have anything other than beignets and coffee that might require a sit-down?
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