Posts posted by After irth
-
-
23 hours ago, Tony Two K said: We’ve been going every year in December for 15 plus years, this year it was a little gritty, and I like some grit in life. But a great time was had. Sylvain’s for drinks. Saint John was great. Chicken Rosemarino at Irene’s. Went to Cochon Butcher after a few years off and it was great again. Brunch at La Petite. Peche. Brennan’s bar for breakfast.



Gritty?
-
2 minutes ago, markstanco said: A local clothing company in austin that is blowing TF up. You should look in to their shirts. They are badass. I have maybe 6 of them.
No thanks. I only wear black Heavy Metal concert shirts.
They’ve been blowing TF up for 50 years. You should look in to them. They are badass. I have maybe 300 of them.
-
-
Edited by After irth
1st Vinyl purchased with my own money: Unmasked, by KISS. Also bought all 4 Solo albums same trip. Purchased at the HEB in Portland, TX. That was 795 albums ago.
1st Cassette...who the hell knows? I had some cassettes, but not many. I bought vinyl and made cassettes for traveling.
1st CD: I purposely bought Hot In The Shade by KISS as a new release as my first official CD purchase. Why fuck with tradition? Also bought Pump by Aerosmith and The End Of The Innocence by Don Henley in the same trip. Purchased at Sound Warehouse on San Pedro in San Antonio. That was 4,997 CDs ago.
1st Download: Get the fuck outta here with that shit.
-
-
On 12/15/2025 at 11:01 AM, Jerry Callo said:
Made a pot of red yesterday. Taste was great, texture and consistency was spot on, but really not much heat. Basic recipe with pepper profile:
5.5 lbs chuck roast
18 guajillo, 6 ancho, 4 chipotle, 4 Thai (just because they were sitting around)
Spice blend of cumin, paprika, salt, Mexican oregano (heavy on the cumin)
8 cups of water for the slurry
I hate just dumping heaps of cayenne for heat. I've had that get away from me before. I'm sure I could add several more Thai chiles.
Questions: (1) are there any dried peppers that will increase the heat without significantly affecting the flavor? (2) How about just providing cayenne to anyone who wants to increase the heat?
Good call on not just dumping a bunch of Cayenne in the pot. Cayenne gets bitter the more you boil it, so you're gradually ruining your dish.
I stick to Guajillos and Anchos in my recipe. If I wish to add the heat, that's what floaters are for. Maybe the odd Jalapeno, but I prefer to float some Serranos if I wish to up the heat without changing the flavor.
Just sayin.....
-
-
-
-
-
-
-
-
Edited by After irth
I should give proper tribute to Bozo_Casanova for the info contained in the above posts. Scrolling around, this concoction (amended by him from a Jack Allen recipe published in TM long ago), has bounced around for over 15 years on the Shag, and the Surl. Makes me wonder how many people he has helped to feed once the maniacal cooks in this group decide to go to work at it.
Cheers, Bozo!
-
...and...here's the copy/paste version.
Tamale Casserole
1 batch stale Cornbread (2-3 days old)
1 stick of Unsalted Butter (separated in 1 Tb and 7 Tb)
(2) Red Bell Pepper, chopped
(3) Poblano Peppers, roasted, peeled, and chopped
(3) Celery ribs, chopped
(1) Sweet Yellow Onion, chopped
(6) Garlic cloves, minced
(2) Jalapenos, seeded and chopped
(2) Chipotles in Adobo Sauce, chopped
1 Tb Dried Mustard
1 Tb Dried Sage
1 Tb Dried Oregano
1.5 tsp Cumin
1.5 tsp Dried Rosemary
1.5 tsp Dried Thyme
(1) bunch Cilantro, chopped
(20) Tortillas Chips, crushed
12 oz Frozen Corn
4 oz crumbled Goat Cheese
15oz canned Cream Corn
4 c Chicken Stock
(12) Tamales, cut into 1” chunks
Kosher Salt
Black Pepper
Large Casserole / Deep Baking Dish
Aluminum Foil
Large Skillet / Saute Pan
Large Bowl
1. Using 1 Tb of Butter, thoroughly grease a large casserole dish. Mold foil over casserole dish and then grease the shaped-underside of foil. Preheat oven to 325-degrees.
2. Preheat large skillet over medium-high heat and melt remaining 7 Tb Butter. Add Red Bell Pepper, Poblanos, Celery, Onion, Garlic, Jalapenos, Chipotles, Mustard, Cumin, Sage, Oregano, Rosemary, and Thyme. Saute all 7-10 minutes until soft, stirring occasionally and seasoning with Salt and Pepper to taste. Set aside.
3. In large bowl, crumble the Cornbread. Mix in Cilantro, Tortilla Chips, and Frozen Corn.
4. Add Veggie mixture from skillet into Cornbread mixture. Mix in Goat Cheese, Cream Corn, and 1 cup Chicken Stock. Mix all ingredients thoroughly. Add more stock only if it needs to be more gloopy.
5. Gently fold in Tamales without breaking them up. Gently transfer all contents of bowl to greased casserole dish.
6. Cover with buttered foil and bake at 325-degrees for 45 minutes.
7. Remove foil, increase temp to 400-degrees, and bake for 20-25 minutes or until top is brown.
8. Serve immediately or let cool and refrigerate.
Reheating instructions: Cover with foil and reheat the 350-degrees for 50 minutes. Then uncover, increase temp to 425-degrees and heat 15 minutes more.
-
Edited by After irth
A few years ago, I cobbled together all the info on the Tamale Casserole so I wouldn't have to keep flipping pages on Surly to figure it all out.
Put it together in a finalized, cohesive, and fully-tested recipe. Have made this quite a few times now. It is amazing. Much thanks goes out to the original posters, however, for bringing this into our foodie-lexicon.
I will attached the MS Word file as well as copy/paste the text below. Enjoy, ya heathens! Happy cooking!
Holiday cheers to all!
-
-
6 hours ago, Parliament said:
I live in a silo; just learned it's a thing. And now I want ONE.
Price range is all over the place, from $80 up past $400.
Can I get a good one for $200? What brand and model?
The adage of multi-purpose machines not holding up over time has always kept me away. Stick with separate components.
-
-
42 minutes ago, Hook1997 said:
If you’re smoking a turkey, would it better to inject or brine in your opinion? I’ve done both but can’t really tell a difference usually.
I've always kept a food service "meat bucket". For 30 years, I have brined my Turkey. 1-cup Table Salt to 1-gallon water for 12 hours. And that's it. So insanely simple and seasons the meat wonderfully.
-
-
6 hours ago, C-Man said:
While I am still completely obsessed with Bread Zeppelin, I found another "new" sandwich spot in Preston Center doing more "gourmet" NOLA-style po boys.
The owners used to have Evan's Meat Market, which was apparently in the same strip center that Sachet is but I was completely unaware of it. At any rate, they sold sandwiches there. They closed the meat market and re-opened just as a sandwich place in Preston Center. It's in the old Yonkers Pizza location. I'd been wanting to give it a shot so stopped in last week to check it out. I don't think this is one of their signature sandies but I went with the Chicken Cracklins and it was damn good.
They had a booth and were slinging Gumbo at Chefs For Farmers a few weeks ago. Was great to talk to them. Gotta bust out of downtown and go try them soon!
-
4 hours ago, Dbeasy said:
Look, I have the solution. Cancel your thanksgiving travel. It was going to be a pain in the ass anyway, seeing a bunch of people you don’t like, eating food that sucks (turkey), and watching the cowboys lose. Go bowling instead.
Wife and I are thinking about an early res at Dakota's Steakhouse, and then bowling at the Statler. So...ya know...ya Surly Dallasites that wanna join us...let's get it on!
-
Bruce Willis - done with acting
in Movies and TV
Patty Jo Bayarski? I can get you an address on that.