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Dutch

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Posts posted by Dutch

  1. I like a good aged cheddar; there's always some in my house.  I'll pick up whatever Whole Foods or Central Market are sampling.  Costco sells a brick of Coastal cave-aged mature chedder, and I'll second Kerrygold Reserve.  Both are very good.

    • Like 1
  2. 5 minutes ago, billfromlaketravis said:

    Fat Gare benched Robinson 3 1/2 games too late. 

    Yep.  Just one quarter, but Collins >>> Robinson

    3 minutes ago, Not a Sock said:

    Holy shit OU can not take a hit it appears.

    This.  OUsux were prancing around, and then TCU landed two solid uppercuts to the jaw.  Riley, with three timeouts, elects to let Patterson run out the clock rather than get the ball back with an offense that went right through TCU in the first quarter.  Yes, they get the 2nd half kick, but still.  Pussy move from a pussy program.

  3. Well, that was fun while it lasted.  Roach's asshole might need surgery after this game is over.  That drive looked far too easy for OU, and TCU's offensive line is making things impossible for their qb or rbs to do anything.  They're in a bad way, right now.

  4. Here's what I do, and it seems to work every time...

     

    1. Take photo of food with iPhone camera.

    2. Open Tapa.

    3. Find thread in which to place food pron. 

    4. Click on the "+" when replying, and then the "picture" symbol.

    5. Find desired pron in photo library

    6. Select "Best."

    7. Profit?

  5. Those Navy unis look slick; will be interesting to see what Army comes up with for this year's game.  I really liked their past two unis honoring the 82nd Airborne and 10th Mountain Divisions.

    Both Academies have had very strong uni game the past few seasons...

    rawImage.jpg

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    usa_today_10468648.1512852039.jpg

  6. You fine gentlemen using reconstituted peppers... how much puree are y'all using?  Measure by the cup?  Go by the number of peppers to pounds of meat?  Switching to homemade powder was a gamechanger for me, and from what I'm reading reconstituted peppers are another gamechanger;  wanting to give it a go for my next pot.

    Thanks, and I'll hang up and listen.

  7. I was skeptical of the South Carolina mustard-based sauce idea until I tried it.  Gamechanger.  I don't always sauce my pulled pork, but when I do, I prefer a mustard sauce.

    Found this recipe on Serious Eats a few years ago and made a few slight modifications.  

    • 3/4 cup prepared yellow mustard
    • 1/4 cup honey (originally called for 1/2 cup)
    • 1/4 cup apple cider vinegar
    • 2 tablespoons ketchup
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon brown sugar (originally 1 tablespoon, but I use less)
    • 1 teaspoon hot sauce

    Or, if I'm feeling lazy, this stuff is really good, too:

    51438-carolina-gold-BBQ-sauce.jpg

    • Like 1
  8. 13 minutes ago, deft said:

    I’m worried about the lack of cheese.

    It's there, just under the chili. Tostitos salsa con queso.  Poured it on first, then chili next, then a few more Fritos, then japs.  Prolly 3:2, chili to queso.  Didn't have any shredded; had to roll with what I had.

    • Like 1
  9. The awesomeness of that travelling trophy cannot be stated accurately.  I, for one, somehow find myself pulling for ISU all buy one week of the season.

    Also, ISU chicks seem kind of slutty hot and would be good at a party.  True or false?  

    • Like 1
  10. A bit of a longcat, so I'm adding a spoiler.  I vaguely remembered BrownWater posting a couple how-to on TOS, along with the piece of cookware he uses to conjure his magic, so I pasted like five of his posts together.  But yes...a video would be most helpful.  Along with bourbon / wine paring recommendations.

    Spoiler

    Recommend [judging from the pic he posted, it's thisCuisinart C130-23 9 1/4" enameled grill pan.] Heavy cast iron to take high heat. Oven safe so can transfer from stove to oven. Unlike cast iron can be cleaned with soap. Low maintenance and great results. 

    Can find online for $40. Bought mine at tj maxx for $20. Worth every penny.

    Grape seed oil also has a higher smoke point and neutral taste. But yeah it's going to get a bit smokey searing steaks inside. The benefit of high smoke point is also that the oil/fat won't burn and add that burnt flavor to whatever you're cooking.

    As for the pan - you do want it very hot. But every set up is different so it may not be as high as yours can go.

    I think the stove and oven process really has two distinct parts. No $#@! right...

    On the stove all youre trying to accomplish is the sear. So I generally err on the side of being too hot. And I flip the steak twice. In part for the grill marks. But more importantly to see how the char is coming and adjust accordingly. Also, rocking the pan back and forth a couple times lets the rendered fat and oil help with the searing process. Always pat the steak dry or wrap in paper towels immediately before seasoning and cooking. The water that may be near the surface will steam and produce that grayish finish instead of a dark char. I don't time this. It's generally a couple minutes or so before flipping but the test is visual not time. 

    Last point on the stove top, because you're cooking so quickly, over high heat and in a open pan the process does almost nothing to the internal temperature of the meat. Especially with thicker cuts. 

    That's why I say there are two distinct parts. 

    The second is cooking to temp in the oven which is completely a function of personal preference for doneness, the thickness and cut being cooked and the oven your using. You can use a meat thermometer or less scientific methods. But in a 350 degree oven you aren't searing anymore. The only caveat I have is that a grill pan is helpful here so that the steak doesn't sit in its juice and lose some of the sear from the stove. 

    These steps can be so separate that I've charred steaks well before large dinners and finished them later in the oven using a cooling rack set inside a oven sheet. Takes a bit longer to bring to temp but the results are virtually identical. 

    And always rest 5 minutes under a loose foil tent before cutting / serving.
    This is still what I do. Moved recently so my last dinner was outside on a gas grill and transferring from a burner (stove/sear) to the grill (oven). Otherwise same process except that I've found better results switching from a pan to a cooking rack when transferring to oven. The pan carries over heat so you can end up cooking faster than expected. Key either way is to get the meat out of the rendered liquid or you'll undo the char that's been developed. 

    And what really helps the sear develop is the grill pan and rocking it back and forth to let the oil and fat fry the surface.

     

     

    • Like 1
  11. 29 minutes ago, vtaenz said:

    Either Texas is better than we think.
    TCU is worse than we think.
    Tech is better than we think.
    TCUs o line is just shit.
    Techs dline is better than we think.

    All of the above.

    Definitely 2 and 4, maybe 3, and can’t judge 5 because of 4. TCU’s offense looks straight horribad (how in the world did they put 28 on tOSU?) As for 1, I’ll say making Roach tapout, winning in Manhatten (our house of horrors), and packing OUsux’s fudge tells me we’re pretty good at this point. Getting better, though  

    Give Tech credit, though. Kliffy seemed to make adjustments at halftime, whereas TCU opted to continue with diarrhea. 

    • Like 1
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