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Posted

IMG_2113.thumb.jpeg.1d99cab085dd6d9ef27d728bfd5eacd4.jpegHad a leftover burger patty from cooking out a couple days ago.  That’s my homemade blue cheese dressing that will knock your dick in the dirt.  Onion and a mater.  
 

those beans are what my granddaughters refer to as Pops’ Candy Beans.  They are mighty sweet but also are loaded with jalapeños.  

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Posted (edited)
5 hours ago, Steamboat1874 said:

Please tell me about the homemade blue cheese dressing.

it’s really easy. I might have posted it elsewhere. There was a place in Memphis we’d eat at as a kid that had this killer blue cheese dressing. Maybe I’m weird but I loved blue cheese from a very young age and the bottled stuff is crap.  My dad got the recipe and it’s been tweaked thru the years.
 

This is a base recipe that I tweak a bit each time based on the pungency of the cheese, the type buttermilk you use, and how sharp your lemons are.  Typically I use the crumbled Bel Gioioso from Sam’s as it’s good for being cheap and it’s easy.  I’ve made it with fancy funky types like Roquefort and Stilton and I prefer those in a salad with a vinaigrette.  I have a market near me that sells Vollmans real full fat buttermilk and it makes a big difference in taste and texture as it’s really thick.

This is very rich, and I want it with heavy garlic where it burns.  So like it less and it’s a dressing to tweak with.  I recommend folks start with less of the seasonings and add more of what they like.  
 

  • 8oz your favorite bleu cheese, 
  • 6oz Daisy sour cream
  • 6oz Dukes Mayo
  • 4oz Buttermilk, full fat if possible
  • 2-4 Garlic cloves, microplaned or crushed
  • 3 tbsp. Ranch dressing mix
  • 1 tsp Granulated or powdered garlic
  • 2 tbsp Lemon juice (start with 1, add to taste)
  • Dash or two Lea & Perkins Worchestershire
  • 1 tbsp Italian parsley, finely chopped
  • 1 tsp fresh black pepper, more to taste
  • Squirt. sriracha 

in the spirit of the thread keep it in a rinsed out Route 44 cup.

Edited by Texzilla58
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Posted
14 hours ago, mchookem said:

did i do this right...

leftover chili from earlier in the week, no more fritos so made chili cheese fries instead, with the last of this bottle of Mi Tienda.

20251003_190859.thumb.jpg.1afe2eb81907f7b96c20bc7d03c942b8.jpg

 

the Pelligrino ruins it doesn't it

It’s the same Texas resourcefulness that spawned Willie Nelson and Nolan Ryan.  You should be proud.  Perhaps a cold Rahr over the fufu water or a flagon of iced tea, but no deduction. I’m assuming that’s a styrofoam plate.  Where’s my plate?

Posted
19 hours ago, Texzilla58 said:

it’s really easy. I might have posted it elsewhere. There was a place in Memphis we’d eat at as a kid that had this killer blue cheese dressing. Maybe I’m weird but I loved blue cheese from a very young age and the bottled stuff is crap.  My dad got the recipe and it’s been tweaked thru the years.
 

This is a base recipe that I tweak a bit each time based on the pungency of the cheese, the type buttermilk you use, and how sharp your lemons are.  Typically I use the crumbled Bel Gioioso from Sam’s as it’s good for being cheap and it’s easy.  I’ve made it with fancy funky types like Roquefort and Stilton and I prefer those in a salad with a vinaigrette.  I have a market near me that sells Vollmans real full fat buttermilk and it makes a big difference in taste and texture as it’s really thick.

This is very rich, and I want it with heavy garlic where it burns.  So like it less and it’s a dressing to tweak with.  I recommend folks start with less of the seasonings and add more of what they like.  
 

  • 8oz your favorite bleu cheese, 
  • 6oz Daisy sour cream
  • 6oz Dukes Mayo
  • 4oz Buttermilk, full fat if possible
  • 2-4 Garlic cloves, microplaned or crushed
  • 3 tbsp. Ranch dressing mix
  • 1 tsp Granulated or powdered garlic
  • 2 tbsp Lemon juice (start with 1, add to taste)
  • Dash or two Lea & Perkins Worchestershire
  • 1 tbsp Italian parsley, finely chopped
  • 1 tsp fresh black pepper, more to taste
  • Squirt. sriracha 

in the spirit of the thread keep it in a rinsed out Route 44 cup.

 

 

I assume that by 1 tsp garlic powder you mean 4 tbsp 

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Posted
1 hour ago, Texzilla58 said:

It’s the same Texas resourcefulness that spawned Willie Nelson and Nolan Ryan.  You should be proud.  Perhaps a cold Rahr over the fufu water or a flagon of iced tea, but no deduction. I’m assuming that’s a styrofoam plate.  Where’s my plate?

I'm not sure I've ever drank a Rahr anything and I've had just about everything alcoholic this state has to offer. Maybe I had one at somepoint on tap somewhere in Dallas. Must be a FW thing. 

Posted
6 hours ago, Horn Under a Bad Sign said:

 

 

I assume that by 1 tsp garlic powder you mean 4 tbsp 

Thanks for pointing that out.  Actually it’s 1 tbsp.  I usually put in 4 large cloves of fresh garlic minimum, sometimes more.  Theres also garlic in the ranch dressing powder.   Like I said, adjust your seasonings how you like.

Posted
On 10/3/2025 at 10:13 AM, Texzilla58 said:

IMG_2113.thumb.jpeg.1d99cab085dd6d9ef27d728bfd5eacd4.jpegHad a leftover burger patty from cooking out a couple days ago.  That’s my homemade blue cheese dressing that will knock your dick in the dirt.  Onion and a mater.  
 

those beans are what my granddaughters refer to as Pops’ Candy Beans.  They are mighty sweet but also are loaded with jalapeños.  

I would fuck that tomato. 

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