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Posts posted by BearCountry11
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I haven't had that one but fuck it looks good
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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.
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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.
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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.
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11 minutes ago, Incredulity said:
Boop
C-c-c-COMBO
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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.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.
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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.
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Wife decided she wanted to make “healthy” blueberry muffins.
Wife: wow these came out awful!
me: yeah these really aren’t good
I am now in deep shit for being “such an asshole”
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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...
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Allergies have me coughing and sneezing every 30 seconds and we had curry for dinner...clock is ticking
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The Sushi Bar at Treebones Resort - Big Sur, CA
Elements at Sanctuary - Scottsdale, AZ
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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.
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I wanted lamb. Wife wanted homemade carbonara. We compromised.
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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.Damn. I’d murder that for sure.
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Reverse searing this tonight.
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Boom. Fat didn’t render as much as I’d like but amazing nonetheless.
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Reverse searing this tonight.
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I’ve seen this fan-made poster pop up every so often (maybe on the old site). Definitely would like to see this.
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Saw this on Facebook. Caption was “beef bolognese boiiiiiiiiii”
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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.
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10 hours ago, crash_davis said:
someone check armybrats blood pressure after he watches this.
Not my proudest fap. But it got the job done.
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47 minutes ago, miguelito said:
Chicken tenders, macaroni and cheese, fettuccine alfredo, chicken quesadilla. Dr Pepper.
You fuckin’ my wife, friend? These are her drunk/hungover cravings down to a T.
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"Apology accepted."
Buy some for her. See if she drinks it.
She won’t. She still has a case of Blood and Honey in the garage that is collecting dust. Another purchase we just HAD to make!
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The Great Lawrence, Ks Parking Lot Stand Off of 2019
in Lulz
Posted
I'm very disappointed in myself that I took the time to read this