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Posts posted by AustinMT
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10 hours ago, Stunns38 said:
My buddy’s plate, he said it was legit and some of the best in DFW. Hurtados may just be inconsistent and he caught them on a good day.Your buddy can eat
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4 hours ago, Horn80 said:
He’s dead Jim.
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19 minutes ago, MirrOlure said:
Dude, c’mon. I was not amused in the least, and unless I missed it, there was no random topless chick running across the screen. Horrible analogy.Well, here’s something amusing set to Benny Hill just to lighten the mood
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17 hours ago, Lobo said:
This team is not going to lose to Kansas. The game not happening is more likely than us losing.
But yeah, it's looking very much like 6-4 and a trip to Houston for the Texas Bowl.
In year two, I said Tom Herman would average 5 losses per season here at Texas and everybody told me I was wrong. After two seasons, he was averaging 5 losses/season (granted a small sample size). In three seasons, he was still averaging 5 losses per season. It seems between @KSU and a bowl game against a decent opponent, Tom will average 5 losses/season at Texas after 4 seasons. Not really sure how you justify paying $6mm (all-in) for that kinda record.
Stewart Mandel’s latest Bowl prediction is Texas v UArk in the Texas Bowl.
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4 hours ago, TrashMaster G said:
But most would have heard of it. Therefore, not obscure.
I disagree — it’s really a cult thing. But in the spirit of Thanksgiving, I will not argue further, and just stick with my first 2 submissions.
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- Popular Post
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Was not in a turkey mood this year, so went with a herb-crusted dry aged prime rib
Spread: prime rib, double garlic herbed mashed potatoes, green chile corn pudding, gruyere popovers
Dessert: black bottom bourbon pecan pie, chocolate peanut butter pie
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1 hour ago, Prepuce of Doom said:
Krull was my first exposure to the phenomenon of a movie not holding up over time. I first watched it on HBO when I was 7 or so, and then I saw it again only a couple of years later, and 9 or 10-year-old me was disgusted with how terrible it was. I was embarrassed to think about how much I had liked it the first time around.
I really is terrible, but didn’t realize at the time.
Videodrome, on the other hand, is still bizarrely awesome
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Tonight, with dry aged prime rib
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22 minutes ago, RPM said:
Seriously?
Yes. If you surveyed a random set of 100 people (non-Surly), 95 will have never seen this.
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7 hours ago, Jimbaround said:
Just coming to post this. I also think the food mill is a great addition as it removes the possibility of over whipping with a hand mixer.This. Started using ricer for mashed potatoes a few years ago and the texture/consistency is great
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18 hours ago, ztejas said:
Yeah. Sonny Bryan's is pretty passable, Rudy's-level que. Always felt like it's more of a place where you go and get a "meal" like a sandwich or a few different meats and some sides. I'd never go there and just pick up 2 LB of brisket like I would at an actual BBQ place.
And L oh fucking L at that pick of Oak'd. Everything on that plate has a plasticky, californiaesque look to it - including the pickles, onions and japs that look like they'd be better suited behind a craft cocktail bar than on a plate of BBQ.
I remember many years ago Sonny Bryan’s on Harry Hines was a great place to go and get a brisket sandwich and onion rings (mind you, I’m talking late 80s-early 90s). The other non-chain options were the original Baker’s Ribs in Deep Ellum, and Peggy Sue. We thought these were good because the other options were places like Dickey’s, Colters and at some point Rudy’s. Oh — and Spring Creek and Red Hot and Blue (ugh). In Fort Worth it was Angelo’s, Riscky’s and Cousins. MId-CIties had North Main, which was great only because it was all you can eat. We nitpick about bbq now because we can, and have better choices, but didn’t really know that Sonny Bryan’s and Bakers were just OK.
Not that different in Austin (where I live now). 15 years ago there was Mueller’s on Manor, when he showed up and had meat. Franklin’s trailer didn’t hit until 2009. Austin was a bbq wasteland. You had to go to Lockhart or Taylor. I remember thinking that Salt Lick was really good (it’s not terrible, just not as good as it seemed at the time. More about hanging out and drinking beer).
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10 hours ago, BearSchlong said:
What wood is best for smoking turkeys? Using my pellet grill.
I use a mix of oak and mesquite
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10 hours ago, BearSchlong said:
What kind of wood should I use for the turkey??
I use a mix of oak and mesquite
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I use a mix of oak and mesquite
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22 hours ago, Dr. Beeper said:
It was ridiculous and it makes me not like him. He goes from pretty good dude and sports savant to a clown in interviews. It’s maddening. And he’s too much of a nerd to adjust his behavior even after being called on it dozens of times.
I hadn’t thought much about this before, but you’re right — he is a terrible interviewer.
I know there is disagreement about Sturm, but a sports talk station needs a sports nerd. HIs analysis is generally good. HIs columns for The Athletic are really good. That said, The Hardline combo is just awkward and not getting better.
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5 minutes ago, dcbc said:
Cut two or three oranges into quarters and shove them in the carcass. When the probe temp gets to about 150F, put a crap ton of butter all over it. Cut breast medallions instead of slices.
Yes on slicing this way. Taking off the breast whole then slicing across is the way to go.
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4 hours ago, Errestaurants said:
Schott Zwiesel’s are nice for everyday drinking
I have a set of these as well. They are a good choice and very durable — I have tipped them over on granite with no damage.
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2 hours ago, milkman said:
Zaltos are really nice but beware they are easily broken! If you are going on a bender just use some Riedels.
Grassls + Zaltos from CJF Selections - http://www.cjfselections.com
15% off code CJF15 - expires 12/15/2020Zaltos are great, and really enhance a wine. They are more resilient than they look. I have broken one, but only because I mishandled it.
For everyday, I use Gabriel Glas, which run about $30/stem.
We've gone to using universal stems, because it's just easier than having separate red and white. The bowls in Zalto and Gariel Glas are big enough for cabs.
As suggested above, Riedels are always good.
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7 minutes ago, HRSchenker said:
When you sear the tri tip do you just leave it on the smoker and crank it up to over 500 degrees?
I sear mine on a gas grill that sits right beside my Traeger. If you are going to do it on the pellet grill, I'd take it off before you heat it up, otherwise you are going to be continuing to cook it, at a very high temp, while it heats up.
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11 hours ago, Hornius Emeritus said:
They are in danger of falling onto the Nebraska path of eternal irrelevancy.
And is that stat that they haven't been a top-10 team in 12 years true? If so ... damn.You mean like us after 2009 (other than 2018)? We are in danger as well if things don’t change at the top soon.
Urban Meyer or bust
in Football
Posted
1. Away from downtown
2. “Look how pretty the Hill Country is”
3. Golf at Escondido