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PantsTent

Certifiably Surly
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Everything posted by PantsTent

  1. <-- Runs to check how much a 1000 euros is these days...
  2. I rarely eat ice cream, but my kids eat the shit out of it of course. I have memories as a kid myself eating the homemade vanilla both from hand crank and electric machines and waiting for it to be ready to eat. So this thread inspired me to order the ICE-21 Cuisinart. Bowl is in the freezer so first batch will be tomorrow.
  3. You mean the panties your mother laid out for you?
  4. All good tips. Just to expand on two of them... There's also a Paia Fish Market in Lahaina and Kihei. The road to Hana is great but can also be a beating with 12ish hours in the car if you go beyond Hana. Wai’anapanapa State Park is damn near to Hana but a highlight stop and not a bad spot to turn around.
  5. Anybody else wait until last day to renew season tickets but can't because the website has been down all day and nobody answer the phone? Maybe they're trying to tell me something...
  6. San Diego is nice for a few days. At least I hope so, because that's what we chose out of Austin for next month.
  7. Correct and Franklin gets two episodes of the Chef Show. Agree the show started off meh but I had to just watch it all partly knowing there was Austin/Franklin at the end. Robert Rodriguez has a pretty baller pizza oven in his home kitchen. It made me watch the movie which was great.
  8. Looks like Baker is adding a little bulk already.
  9. Pork Butts for me too.
  10. Their fuckin branding draws my attention every time in the store. This is a pretty damn good lager. I just crushed 3 after mowing the lawn. America!
  11. The Vogner Charking Imperial cooks a damn fine steak, I tell ya what.
  12. Awesome pic with the flame.
  13. Until you're ready to slice and serve. May have to cycle oven on/off to stay in the 140-150 range.
  14. Yes, you need to hold it above 140F.
  15. Love 'face rape' Lapham
  16. Thanks, all! Yeah I called some of the snorkel rental shops near La Jolla Shores and they said just go into the ocean. Will look into the restaurants. Should be a fun little trip plus get to escape the blast furnace.
  17. OK, I've noted most of the restaurants mentioned but anybody got a name for Italian dinner in Little Italy area?
  18. I had a McConaughey's Pockets (who doesn't want to taste that?) at S Lamar and was quite tasty. I haven't eaten there but a few times but I'm now fully on board the Pizza Rolls >>> Pizza train at PHP.
  19. Right. You make enough for leftovers on purpose so you can either eat it again or turn it into a Steel Shank thread submission meal.
  20. I pledge to post long random stories loosely related to STEAK
  21. I mentioned this on the bbq thread but while discussing a work group get together featuring Indian food, I half joked that I could bring biryani. They laughed and suggested I stick to bbq or the like so I said, well brisket biryani. You know because beef is so big in India. Anyway I set out to prove a point… First smoke brisket. Easy part done. For the biryani, onions, chilis, potato, peas, carrots, and a bunch of spices sautéed together. Not shown is yogurt added to this mix. Then you par-cook rice (this was new concept to me), and layer veggie mix, rice, brisket, fried onions a few times. Cover tightly and steam that on low for 15 mins or so. Brisket biryani…
  22. I'm no expert but as dcbc said, 12 lb may be a sweet spot. The 8 lb one I did had a thin flat by nature so the very end of the flat wasn't great but the rest cooked well. I did a 15.5 lb one last weekend for a graduation party and all were pleased. It was just a bit of a beast to deal with at first. Both were the Costco prime. I'm starting to do briskets more often because I can finally consistently do a a good to great one (imo) due in part to this thread and others here on the forum.
  23. The championships were on the ESPN a while back and it was sponsored for For Hims and Johnsonville sausage. Seemed about right...
  24. No, bought the bags on Amazon. The wood is about $50. Two 2' x 4' 1/2" birch plywood and 4 8' 2x4's. I ended up buying a 6" hole saw bit but you could also use a jig saw for the hole. I had leftover deck stain so did that for the base, back, and edge. Then the poly was about $30 I think. That makes it slick and protects the boards. For the record, I have washers too. (not a yankee)
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