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BearCountry11

Certifiably Surly
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Posts posted by BearCountry11

  1. 1 hour ago, immamac said:

    The problem is I can't do a sack at a time in my current setup, it's more like 1/4 sack per batch 

    Yeah that makes it a pain in the ass then.  Invest in a bigger pot (as suggested earlier) if you plan to do more boils in the future.  I've got an 80 qt that works perfectly.  

  2. 4 minutes ago, immamac said:

    I did it myself last year and my wife told me I got too drunk and wasn't on top of it for back/back batches that were necessary. They came out cooked and tasting great, but I was partying pretty hard and obviously distracted and thats why she pitched hiring someone.

    Drinking and boiling crawfish goes hand in hand IMO.  If you're just doing 3 sacks I'd say boil it yourself and see if you can get one or two guests to help out.  Catering a crawfish boil can get pretty pricey.  I got pretty shit faced last year on my birthday for the second batch but my BIL kept an eye on it for me.  

  3. 1 minute ago, Dr Fear said:
    2 minutes ago, immamac said:
    My wife is throwing me a birthday party/crawfish boil - I'm wondering what the opinion is on boiling them ourselves vs hiring someone to come in and boil for us while we enjoy the festivities. 
    What say ye?

    How many people you expecting?

    This.  I throw a couple of boils every year and one of them usually falls on my birthday.  I typically boil them myself but I'm only doing about 70-80 lbs.  

  4. 22 minutes ago, AnotherUTFan said:

    Evidently there are no longer lines for Pliny the Younger. Waits have been under an hour at the 2 brewery locations. Today Toronado is serving it to a half empty bar.

    And this might be my favorite iteration of it. Very tropical.

    0f1771f8381429c4179d5abf8461475d.jpg96a8364f585ee42ab06f636854acd4cb.jpg

    Bet if it was hazy there would be lines down the street.  Got lucky  with PtY at Toronado a few years back by just tipping well.  Bartender gave my a pour of PtY (tap handle was covered) and asked me to keep it a secret.  Still one of the best IPAs I've had.  

  5. 13 hours ago, Tailgate said:

    Want some real heat? Come to Zest Fest in Dallas this weekend and try my buddy Ed Currie’s tinctures.

    He created the Carolina Reaper (2m scovilles), the worlds hottest pepper, and has a tincture that hits 12m.

    The euphoria and levels of building heat are surreal.

    That shit sounds like straight acid.  I'm in.

  6. Just now stumbling across this thread.  Been wanting one of these for years.  My wife refuses to let me get one though.  Bought some squatty pottys that she hated so anything that has to do with the toilet she is very much against.  May just need to buy and install one then let her try it out...

  7. 27 minutes ago, jimmyjazz said:

    That carbonara looks great.  I made some last week and it sucked -- I have no idea how salted water, bacon, and parmesan cheese lead to an undersalted dish, but it did.

    I've always had good luck with it, it's pretty simple, but for some reason I screwed that one up.

    Got any leftovers?

    I do parmesan, egg yolk, and heavy cream for the sauce.  Sauté bacon and onions separate and combine once noodles are strained.  Turns out pretty good!  I’ll normally poach an egg on top but got lazy after all the cooking.  

  8. 1 hour ago, Anastasis said:

    Final entry in the meat filled pastries category.

    1.5# pork tenderloin, cut into small pieces
    2 bunch green onion, 1 bunch of parsley
    ~1.5 cup dry white wine/apple cider vinegar mix, range the proportion based on how sour you want the pie. I do half and half.
    salt/pepper

    Marinate overnight, drain liquid, cook in pie crust @ 375 for 45m to 1h. Can add a spoon of flour to the filling to thicken if desired.

    AB9-D85-FF-E621-4-AA4-BEFC-62-FE666-DDFB

    91-E07081-2-B4-A-411-F-985-A-E38237-E8-B

    222-AF9-C9-E868-47-E7-B755-3-B3-A2344855

    297-B78-B6-2-F9-C-4283-8-E2-D-0476091-C3

    39-F3-B2-EF-E767-4-CEA-87-D2-4-E371-CC46

     

     

    Damn.  I’d murder that for sure.  

  9. Basically homesick texan's recipe with addition of some ground beef to the gravy and sub out cheddar for processed cheese.  I looked to see if anybody had published arrendondo's recipe, but googles yielded nothing.  Would be interested to see some other recipes.

     

    https://www.homesicktexan.com/2007/01/essence-of-tex-mex.html

     

     

     

    Thanks. This was the result (no onions - wife hates them). Turned out great! Would have made them with bigger tortillas next time since these were a little small.

    a9a497fa36d1c1c061e0b679b282ce1a.jpg

     

     

    Sent from my iPhone using Tapatalk

    • Like 1
  10. On ‎12‎/‎8‎/‎2018 at 7:29 PM, Anastasis said:

    First, you make a seasoned roux.

     

    CCBCA7-C5-564-D-4-F65-9939-F166119-D4122

    B32-BA792-A874-4-A17-B6-CE-E657606960-EF

    EE4-AFE23-768-A-4992-A69-F-1-E753-D412-F

    7032-C43-A-8535-462-F-8-F1-A-E700-EAFD7-

    6-CE6816-F-4-E5-D-4-F80-9-BF3-349-FE3-A9

    47-D12266-8-FE9-4635-8757-3-CDCA3-A23-A5

    55-FB7-AA8-24-D6-4-F67-8-FC3-665298-D1-F

    Would love the recipe for the seasoned roux/sauce here.  Looks incredible and I need a new cheese enchilada recipe.  

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