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RMac5

Certifiably Surly
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Everything posted by RMac5

  1. They call it beef jerky, where the fuck you been?
  2. Fuckers do that at Home Depot and Lowe’s, pisses me off.
  3. Damn @UnivTex34 that looks damn good, gonna need an address.
  4. We buy the HEB stuff and make our own too. I eat a lot of ‘minnow cheese” as my twins used to call it. It’s great with roasted pecan pieces mixed in.
  5. RMac5

    Dallas | Burgers

    Does Jack have a bet with a local about the success of the new location. Seems like a neighbor tried to offer Jack his opinion about the location, typical Jack told him to STFU. Want to say they made a bet or something along those lines. I like the shit out of JP. He has great burgers too!
  6. Love pimento cheese, I mix it into my scrambled eggs.
  7. Breakfast dragouts, leftover jambalaya with fried eggs.
  8. Sorry about your mom.
  9. Pork and sausage jambalaya. Couldn’t find any pork temple meat so I cubed up some boneless pork rib meat.
  10. Sorry to hear about the loss, may your dad rest in peace. Hang in there!
  11. Tree rats do make good dumplins.
  12. Yeah I struggle with the dough, and I consider myself a pretty good hand in the kitchen. Those pizzas look damn good.
  13. @Irwin F Fletcher those look great, was the dough homemade?
  14. Wish I could get behind turtle soup, it just doesn’t do it for me. That might be the only protein that lives in the water that I don’t enjoy. Need to make plans for N.O. In the near future., it’s my favorite food and drink city.
  15. Look at the big bankroll on Greenspoint, they are higher per pound than actual brisket.
  16. Do the wagyu steaks with the high fat content cook quicker?
  17. Have you priced eggs lately? Chickens must have unionized.
  18. The temp of the liquid has an effect as well, warm stock will not separate as much. It all comes together either way.
  19. A heated brick or similar item wrapped in a towel works great too. Food danger zone is the 40-140° and length of time.
  20. RMac5

    Gumbo

    On the oven method, can you just brown the flour and then finish on the stove? Seems like that could an option as well, might be easier too.
  21. I’d grill it with just S&P if it were me. Also love it pounded down and chicken fried with white gravy.
  22. RMac5

    Gumbo

    My first gumbo in 2025. The last few times I have used equal parts oil and flour by weight and not volume, I really think I prefer it. This time I used poblano pepper in place of the green bell, not sure I can tell a difference, just not a fan of green bells. Did the shot or two of soy sauce, bo taste damn good. I really like boiled eggs soaking in there during the two hour simmer. Didn’t cook my rice long enough this time, it needed a few more minutes. Still, all was damn good.
  23. That is my exact issue, I’m not a fan of the high proof bourbons. I typically drink bourbon OTR or neat, maybe I need to let it sit for a minute and let some ice melt.
  24. Weller fan as well, need to revisit the 107, wasn’t a huge fan the first time I tried it. Had two bottles and gave one to a buddy who was looking for one. Will probably love it now that I gave one away.
  25. Again, this place is awesome. I will reach out @Bevo and @Fat Bastard. Thanks to all who responded.
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