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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. 

Posted (edited)

Didn’t cook this myself obviously, but damn, my favorite time of the year, church picnic season.  Playing in a polka band, just some of the perks.  First pic is from Holy Trinity Catholic Church fall picnic in Corn Hill; next two are from today from the Queen of the Holy Rosary Catholic Church picnic in Hostyn.  Give yourself 100 internet points if you know where either of these are.  Been eating good lately

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Edited by UTCzech III
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Posted
1 hour ago, UTCzech III said:

Didn’t cook this myself obviously, but damn, my favorite time of the year, church picnic season.  Playing in a polka band, just some of the perks.  First pic is from Holy Trinity Catholic Church fall picnic in Corn Hill; next two are from today from the Queen of the Holy Rosary Catholic Church picnic in Hostyn.  Give yourself 100 internet points if you know where either of these are.  Been eating good lately

 

What are the other perks? Besides helping blonde MILFs get back to Chicago to save their son who was left home alone.

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Posted
1 hour ago, PantsTent said:

Hostyn looks strong. Hallettsville and Shiner have pretty solid picnic plates too. 

Definitely.  Praha, Ammannsville, Westphalia and Marak all are worth the trip as well.

Posted

Man....church picnics/potlucks are hard to beat.  Mexican Catholic ones?  Hell yeah.  Czech Catholic?  Damn straight.  Hell, even a nice Methodist or Presbyterian one?  Yep....although bring some hot sauce with you.  Best I ever had, though, was a joint MLK day service we did with Ebenezer Baptist Church.  GotDAMN.  They brought it.

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Posted
16 hours ago, HornOnTheBayou said:

What are the other perks? Besides helping blonde MILFs get back to Chicago to save their son who was left home alone.

Well yeah, besides the obvious, there's beer.  Free beer.  Lots and lots of free beer.  For this 59 year-old, probably more than I need or want, but I can't turn it down, that would be rude.

 

And I get to keep playing, one of the few things that keeps me sane.  So mental health and all.  But mainly the beer.

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Posted

The German Catholic church I grew up in is an oratory now, but the ladies of the community still get together to make a Fall supper. I had to help serve it as a kid, but nowadays we get it delivered out to the field.

Smoked pork loin, turkey, sauerkraut, dressing, corn, mashed potatoes. Love it.
0c6de92b9290b85e93ca6828d9eae545.jpg

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Posted
8 minutes ago, Al_4_ISU said:

The German Catholic church I grew up in is an oratory now, but the ladies of the community still get together to make a Fall supper. I had to help serve it as a kid, but nowadays we get it delivered out to the field.

Smoked pork loin, turkey, sauerkraut, dressing, corn, mashed potatoes. Love it.
0c6de92b9290b85e93ca6828d9eae545.jpg

Damn straight, I wish more picnics etc would make dressing as part of the meal, the one at Corn Hill had it, damn it was good, went great with the fried chicken.  Nice to have it outside of just Thanksgiving.  And roast pork and sauerkraut, hell yes.

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Posted
14 minutes ago, UTCzech III said:

Damn straight, I wish more picnics etc would make dressing as part of the meal, the one at Corn Hill had it, damn it was good, went great with the fried chicken.  Nice to have it outside of just Thanksgiving.  And roast pork and sauerkraut, hell yes.

I wish it was a more standard side dish, but when it comes to Thanksgiving my stepmom has an A+ dressing hack.  She bakes it in a muffin tin, so they’re like individual pastries that have edge crunch in every bite.

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Posted
1 minute ago, Al_4_ISU said:

I wish it was a more standard side dish, but when it comes to Thanksgiving my stepmom has an A+ dressing hack.  She bakes it in a muffin tin, so they’re like individual pastries that have edge crunch in every bite.

(mark cuban taking notes.gif)

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Posted
29 minutes ago, Al_4_ISU said:

I wish it was a more standard side dish, but when it comes to Thanksgiving my stepmom has an A+ dressing hack.  She bakes it in a muffin tin, so they’re like individual pastries that have edge crunch in every bite.

Damn.  I should do that with my oyster dressing.  Because one of my favorite life traditions is on the Friday or Saturday after T-giving, I go duck hunting, and eat a chunk of cold oyster dressing in the truck for breakfast on the way there.  Having it in muffin size and shape would make that perfect.

Posted
1 hour ago, Al_4_ISU said:

The German Catholic church I grew up in is an oratory now, but the ladies of the community still get together to make a Fall supper. I had to help serve it as a kid, but nowadays we get it delivered out to the field.

Smoked pork loin, turkey, sauerkraut, dressing, corn, mashed potatoes. Love it.
0c6de92b9290b85e93ca6828d9eae545.jpg

No wonder why the combines are waiting on you all the goddamned time. 

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Posted
44 minutes ago, Brisketexan said:

Damn.  I should do that with my oyster dressing.  Because one of my favorite life traditions is on the Friday or Saturday after T-giving, I go duck hunting, and eat a chunk of cold oyster dressing in the truck for breakfast on the way there.  Having it in muffin size and shape would make that perfect.

Yeah, it would be absolutely perfect for something like that.  I take it out to the tractor in the rare instance we’re still farming.

Posted
7 minutes ago, Kennythetiger said:

No wonder why the combines are waiting on you all the goddamned time. 

They’re cool with it on Fall supper night.  How else are they gonna chow down?

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