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BearCountry11

Certifiably Surly
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Posts posted by BearCountry11

  1. 12 hours ago, JSB said:

    How do you like the V cut? I've never had a V cutter?  My preference now for anything other than a toro is a punch

    I’m still pretty green with my preferences but I love it so far.  I did a punch cut for awhile but this Colibri V-cutter was a game changer.  I also have a S cut for torpedos - didn’t like the V cut with those.  

  2. Did this thread not make the jump or did I just not find it? Either way, doing west coast zoom call (video off) the right way c5af9e0a480a74b1f3cad18070dc4a76.jpg

    Was just looking for this thread earlier today.

    Have recently gone all in with Cubans. Managed to build up a decent collection (about 300 or so sticks). My wife thought we should pick up new hobbies during COVID. Not sure this is what she meant!

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  3. 2 hours ago, ftf82 said:

    Poster on Orangebloods saying that Enchiladas y Mas has closed permanently.  

    Fuck this one hurts.  My weekly spot for the last 10 years.  

    • Like 1
  4. Thanks to this thread I decided to take a stab at pinto beans - got a late start on soaking today so didn’t have time (or energy) to do refried. Was surprised how simple this was....it just takes time.

    Soaked the beans for 8 hours then tossed into the pot with a halved onion and a few smashed garlic cloves. Sautéed for a couple of hours then dumped in the seasoning (used the pinto bean seasoning, chicken bouillon, and some sea salt).

    I thought it might be a little thin when I took it off the heat but it thickened up really nicely as it cooled. Really damn good. Never going back to the canned stuff.

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    • Like 5
  5. 2 hours ago, Dutch said:

    Babish is going to convince me to get a KitchenAid stand mixer all by himself, all the tasty treats he cooks up using one.  The only thing holding me back is the knowledge I'd probably make things like his deep dish pizza all the damn time and balloon up to well over tree fiddy.  

    @BearCountry11, that pizza looks outstanding. 

    /clinteastwoodbravo.gif

    EXACTLY why i bought one.  My wife had been begging for one for years - never pulled the trigger.  Started watching Babish and we had one inside of a month.  Tough on the waistline for sure.  

  6. Not my wife but worth a mention.  
     

    My wife’s old college roommate (no pics) lives about 2 blocks away from us.  She texts my wife that she’s at the grocery store and asks if we need anything as it’s pretty well stocked.  We immediately listed off a few essentials that we’re running short on.  Very nice of her to think of us while she’s out.  
     

    30 minutes later we get another text apologizing that she had put her phone in her pocket (forgot she had texted us), finished her shopping, and was already back home.  No big deal - I can go to the store but still a head scratcher.   

    • Like 1
  7. My attempt at Gaido’s Watkins Bisque. This was pretty spot on - adjusted a few things (didn’t strain - was already pretty smooth, added more white pepper, pinch of salt) but definitely had the flavor. My mom has brought up Gaido’s the other week and I’ve been craving it since. Really hit the spot.
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    • Like 7
  8. Keeping the trend with “Binging with Babish” I gave his deep dish pizza a try tonight. First time cooking this so needs some tweaks (pizza fell apart when i cut into it) but, holy shit, it was incredible. Nailed the flavor and my wife (who swore she only likes NY pizza) cleaned her plate.
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    • Like 2
  9. Shrimp and sausage gumbo tonight. Found out we didn’t have onion when it was too late so this “trinity” lacked it. Came out great. One of the better ones I’ve made recently.
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    • Like 4
  10. 19 minutes ago, TrashMaster G said:

    fify.

    I would have been livid.  Kudos to you for your control.

    I was pretty pissed when she called me but cooled off by the time I got home.  Definitely see how it happened but total lapse in judgement to text me something that wasn't an emergency and word it that poorly.  That mistake did earn me several hours of uninterrupted college football AND NFL last weekend, though.  That was nice.

    • Like 1
  11. 3 guajillos
    2 anchos
    1 japone (maybe 2 if you like it hot?  I don't use them)
     
    Remove stems & seeds, and then rehydrate peppers for 15-20 minutes in hot water, remove to blender, and blend with just enough water to make a liquid slurry.
    Saute 2 pounds of meat -- all ground beef or maybe half & half beef or pork -- along with a diced onion and a few cloves of garlic, minced.  Lightly brown the meat, don't go too far, it won't break up even with a long simmer if it gets too dried out while browning.
    Add the pepper slurry, along with maybe 1 tablespoon each of ground cumin and paprika along with 2 tsp of salt and a tsp of oregano, and enough water or broth (chicken or beef) to look "right".  Simmer and keep adding water/broth over the next couple of hours if it starts to look dry.  Eat.
    You could include some tomatoes or tomato sauce if you feel like it's necessary, but it's not required.
     


    Gave this recipe a shot today as it’s my first time using the pepper paste method. Adjusted slightly (no onions - wife hates onions, did guajillo/ancho/New Mexico). Holy shit total game changer. Needs some work on my end given it’s my first try but turned out amazing.

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