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utee94

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Everything posted by utee94

  1. Yeah I love BBQ tenderloin, so quick and so easy. As was stated earlier, I'd recommend pulling at 140 next time, although it sounds like you still had tasty Q. My dad was an amazing BBQ cook but always overcooked his tenderloin because he was from the generation of "pork better be cooked to 160." That just results in dry, untasty pork tenderloin. I made mine for him a few times and he finally asked, "Why is yours so much better than mine?" I told him and after that, he was a convert. You could also turn it into BBQ Cuban sandwiches, that's another good use for leftovers.
  2. Price of My Left Foot going up. The good news, my right foot is a domestic bargain and still in prime ass-kicking form.
  3. I'd be delighted if they eliminated all technical regs other than those regarding safety. Obviously that won't happen but short of that, the only alternative teams have is to push against them until they're told "no."
  4. I'm gonna assume you had an autocorrect attack and not a seizure. I like to cube it small, simmer in a chile gravy, and use it for taco or enchilada filling.
  5. Nanoo Nanoo.
  6. May The Fourth Be With You, nerds.
  7. Another day of 0.0 at my house. But glad for those of you who got something.
  8. I loved a Big Red float. Now just the thought of it makes my teeth hurt, but as a ten year old kid, it was wonderful.
  9. Invade Canada, then we annex it as our 51st state in order to protect it, then ????, then Profit
  10. Yeah, it's because they're not a Texas thing. They were common across the entire US and especially in the Midwest and South reaching peak popularity in the 50s and 60s. They were still around but dying in popularity in the 70s and 80s. If you weren't regularly going to church socials in your childhood then you could have missed them entirely. They're actually derived from a very old style of dish called an aspic that has been popular in France and other European countries for centuries and remains an important regional dish in some places. It has a savory gelatin surrounding meat, fish, eggs, and/or vegetables. So if anything, congealed salads are an awful French foodway.
  11. This line of storms currently stretches over a thousand miles from Round Rock to Chicago. But we can't buy a drop in Austin proper.
  12. Again, not unique to Texas. Congealed salads were popularized during the Depression and they were bad... nationwide.
  13. We did pigs in a blanket with Vienna sausages wrapped in crescent roll dough. Hot out of the oven, slather on some butter, I was in heaven. Probably not as good now as I remember.
  14. IWantToBelieve.gif
  15. Maybe you're getting the stringless variety? This lady says they have no flavor but it's the internet, so...
  16. Need better pictures but right now I think I'm #TeamAnna.
  17. And also, I think AI could have done a better job of sounding more realistic. It's stunning how bad that reporting was.
  18. Well, you know how a Maverick feels about speed...
  19. Yup. Some have longer strings than others. I've never really known why until I just looked it up and apparently it's related to the maturity of the bean itself. And apparently there are some modern stringless varieties that have been bred, as well.
  20. I grew up loathing green beans, all we ever had was canned. Then one time when I was maybe around ten years old, for some fancy lunch we were having, my mom made some fresh. I didn't want to try them but my folks made me. I took a tiny bite, then took another, and discovered how much I loved them. Turns out green beans didn't have to be a salty mushy disgusting mess. They could be bright and crisp and flavorful. From then on, I'd always ask my mom for fresh green beans, and she taught me how to snap and string them. Turns out that she hated doing that part, which is why she always used canned, but I didn't mind it at all. I'd just sit at the kitchen counter snapping, while she went on about preparing other parts of the meal. It's one of the early ways I began learning how to cook for, and take care of, myself. Now I love making fresh green beans for my own family. And of course, my kids don't like them-- they actually prefer canned!
  21. Yeah the Italian beef is not a pretty sandwich, especially dipped. But it's tasty.
  22. I believe the city owns some shitty unoccupied hotels. Maybe sell those to generate some capital?
  23. It's telling that their expectations of Texas are such that anything short of a national championship in ANY sport, is seen as "choking." While their only expectation for a successful season of their own teams, is hopefully to beat the sips. Or, at least keep the losses close during a 3-game sweep.
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