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Jerry Callo

Certifiably Surly
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Everything posted by Jerry Callo

  1. What's your pepper ratio? Are you using canned chipotles? Would you increase the heat with a arbols, fresh peppers, and/or cayenne?
  2. I like the texture of cream cheese to mix with brisket, beef ribs, or other leftover smoked meat. I smoke the block of cream cheese for a hour or so before mixing with meat and then stuffing. I also smoke the jalapeños for a while which makes them more pliable and easier to stuff whole.
  3. One thing to celebrate Jimmy Carter for is being the father of craft beer. Carter legalized home brewing, which eventually led to craft breweries and beers like Sam Adams and all the microbreweries across the nation. Anyone not drinking Budweiser, Miller, or Michelob Ultra should raise a pint. Please, raise one for me too since I don't drink anymore.
  4. Pork rib with the pork belly still attached.
  5. Pretty sure after being sued, the Seahawks pay aggy for the right to use the 12th man trademark.
  6. Something very similar happened in Hays County a few years ago as well. Guy shooting a .22 rifle and killed a kid. People think .22 are great and safe for target shooting not realizing a .22 can carry over a mile. @HOOKEM4 is 100% right by contacting the landowner and the authorities.
  7. Apparently. Stop using tapatalk.
  8. *Cunk She cracks me up.
  9. Don't know if you are cutting most carbs or just added sugar, but many people experience the keto flu when first getting off of carbs.
  10. This is more accurate. I've done my research.
  11. I use cream cheese for thickening a cream sauce for one of my salmon recipes. It takes quite a bit of manipulation to work the softened crean cheese into the liquid. In afraid it would be difficult directly in a soup. I think you would have to make a sauce mixing the cream cheese with heavy cream or half and half first and then add it to the soup.
  12. Not quite country and not quite rock-n-roll. You really had to be a little bit of one or the other or a little bit of both.
  13. Wow. Your MIL sounds like a good host.
  14. Freedman's was great. The original pitmaster was Evan LeRoy and he was followed by Chris McGhee, who previously worked at LA Barbecue, later worked at Stiles Switch and now co-owns Briscuits.
  15. Freedmen's
  16. Five to ten years as the president seems about right - he'll be right at five. He's in his mid-50s and is probably looking for some new challenges.
  17. This is on my list for our next visit - Cafe Reconcile Online reviews look good and the mission is great. You might give it a try and report back.
  18. I've thrown Greek yogurt on the table in place of sour cream when serving fajitas and no one knew the difference.
  19. Micklethwait Barbecue recently moved from the trailer they've been serving out of for over a decade to a brick and mortar (actually an old wood church). A buddy and I stopped by Sunday afternoon after a morning of fishing on the Guadalupe. I failed to take any meaningful pictures, so I almost didn't do a post. However, I thought it was worth noting the new location and the report on the barbecue. Got there about 1:00 and there were probably a half dozen people in line ahead of us. Mainly east Austin hipsters. Like the previous location, you order and wait for them to call your name. Unlike the previous location, it was pretty efficient and only about a 3-4 minute wait for food. This new location has inside seating and a nice, large outdoor eating space. Right before we got to order, they crossed out one of the daily specials - vegetarian tamales (see note about hipsters above). We both ordered 2 meat plates with moist brisket and pork ribs. Four sides were green chile grits, mac & cheese, braised greens, and green bean salad. My buddy, from New Mexico, said the grits were great (I didn't ask about the mac & cheese). Greens were good and the green bean salad, which consisted of roasted whole green beans tossed with everything bagel spices and chilled, was really good. Even though we both ordered the same two meats, he got two pork ribs and I only got one. Giving them the benefit of the doubt that the weight was close, though. Ribs were cooked perfectly and well seasoned with salt and pepper or possibly SPG. I was not impressed with the brisket - one very thick slice per plate. Micklethwait knows how to cook brisket and the thick slice was easy to pull apart and eat with a great bark. Although, the end of my slice was a little dry. Back in 2017 and for a few years after, Micklethwait was probably my favorite Austin barbecue joint. Its not so much that Micklethwait has dropped as so many others have entered the chat - LeRoy & Lewis, Interstellar, KG BBQ, Mum . . . It's worth checking out if you haven't been and I'll definitely go back.
  20. fifty and nineteen is the best
  21. Didn't make it tonight ‐ maybe later this week. Some recipe just popped up in one of my feeds. Just Google Creamy Spicy Jalapeno Shrimp Soup.
  22. Central Market is good and most Mi Tienda products are as good as the name brands (Mi Tienda is Spanish for My Tienda).
  23. Jerry Callo

    Austin FC

    I think 2022 was an outlier of sorts for sure, although he should be capable of better numbers than he had in 2023 and 2024. Without the right complementary players, strong wingers and a good striker, Driussi was limited. Defenses often double teamed Driussi because the remaining players could not consistently mount a dangerous attack without his contribution. I would love to see Driussi play a season with Bukari and Vazquez, but the rumors suggest that he is leaving. Any one player is replaceable, if that's what the front office wants to do. A lessor replacement for Driussi will be problematic in my opinion since so much of the offense relies upon playmaking from that position.
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