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Posted
33 minutes ago, jimmyjazz said:

Which store(s) have them?  Far West has no house made products any more.

EDIT:  *tortilla products

As much as the Rundberg HEB drives me crazy, I can't shop at any of the other ones. They lack all the good shit. 

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Posted
16 hours ago, Kennythetiger said:

Put that on the Steel Shank thread and those heathens will pray to you. 

My use of a fiestaware bowl dq’d me in that one.  I thought about plating for a photo in a paper plate.

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Posted
On 6/18/2025 at 9:14 PM, Party_Taco said:

Cooked up some of Matt Martinez chicken chile verde enchiladas. Took way more time and I’d use stronger corn tortillas next time, but absolutely delicious.

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Please post recipe.

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Posted

that salad looks fantastic 🤩 i love a steak salad.

it's farmers market season which is great, getting all my vegs from there rn. the tomatoes are sooo good! 🍅 

which brings me to... various things:

leftover grilled tri-tip topped caprese, seared so it melted the moz a bit, drizzled with an evoo we shipped from Florence last year. my god was this good. ❤️😊

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lemon pepper and bbq wangs

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chicken cutlet with creamy lemon wine sauce

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grilled pork tenderloin, fresh collards with bacon, wedge with homemade bleu cheese 

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Posted
You must really like crispy fries.

Really my wife - Extra crispy fries and bacon or nothing, but that’s why I toss the fries in veg oil, lowry’s and chives to finish…
  • 2 weeks later...
Posted
1 hour ago, South Austin said:

Interesting.  I've never heard of this dish, and looked up a couple recipes and will make sometime this summer.

Same here and it sounds like a great summer soup.

Will make with plenty of roasted garlic.

Posted (edited)

Protip: the bread used really has a lot to do with the thickness of the soup. HEB bollilos are about perfect for a 2 serving batch, I don't even remove the crusts. Crustier bread will be thicker which is kinda weird. Most recipes call for removing the crust for that reason.

 

Adding smoked hot paprika was not an improvement. 

Edited by elfenix
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Posted

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

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Posted
1 hour ago, Brisketexan said:

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

I'm intrigued.  But what's the advantage of cooking them in a 2 qt. saucier?

Posted
7 minutes ago, dcbc said:

I'm intrigued.  But what's the advantage of cooking them in a 2 qt. saucier?

I dunno - I would THINK that maybe you get more even heat distribution and thickening throughout the egg mix (up the cooking column) as opposed to just on the pan bottom?

3 minutes ago, South Austin said:

And why strain the beaten eggs?  (Sorry if that belonged in the stupid questions thread.)

I also dunno.  I'll try it, and see what happens and describe it when it does.  Expect me to use the terms "viscous" and "thick" a lot, and y'all try not to get all turned on by it.

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Posted
1 hour ago, Brisketexan said:

This goes into the "shit I'm going to cook this weekend" file: Thomas Keller's scrambled eggs.

I make very, very good scrambled eggs.  Like, people we have over for brunch rave about them.  Not complicated: low heat, eggs well-whisked, cooked in lots of butter.  Fluffy, delicious.  BUT....yesterday, we had brunch at Bouchon in Vegas, and my plate had scrambled eggs that were the best I've ever had.  The only thing different is the addition of creme fraiche right before the eggs set, but holy shit....what a difference.

Ingredients:

4 eggs

1 tsp. kosher salt

2 Tbs. unsalted butter

1 1/2 Tbs. crème fraîche

Directions:

In a small bowl, beat the eggs with the salt until they are homogenous. Heat a 2-quart (2-l) saucier over medium-low heat and add the butter. When the butter has melted, strain the beaten eggs through a sieve into the pan. Cook, continually whisking the eggs, until they thicken yet are still very creamy and not completely set. Whisk in the crème fraîche and cook for a few seconds longer. Spoon the eggs onto warm serving plates and serve immediately. Serves 2.

 

I'll see if I can pull it off this weekend and will report.  But jesus, such a simple thing, and they were so good.

I usually have chicken and waffles there. That's what I had last month and three months ago. But, I did branch out when I ended up there another morning:

Quote

Biscuit au Babeurre Bouchon Bakery buttermilk biscuit, black pepper gravy, Hobbs’ bacon & sausage, Hook’s cheddar & Fresno chili $21.00 

It was pretty tasty. I don't normally have scrambled eggs, but now I'm going to have to order the American breakfast next time. 

Posted
Just now, gernblansten said:

I usually have chicken and waffles there. That's what I had last month and three months ago. But, I did branch out when I ended up there another morning:

It was pretty tasty. I don't normally have scrambled eggs, but now I'm going to have to order the American breakfast next time. 

Man, I ALMOST ordered that, but I went with the steak pane' (sort of a milanesa/CFS approach with gravy, with a biscuit and scrambled eggs).  My wife got the quiche florentine, and it was the best quiche we've ever tried.  I also started with the special watermelon gazpacho, which was outstanding.  BUT, last time I went, I got the croque madame and it was meh -- a bit on the dry side.  Will be hard pressed to order something other than the quiche or something with scrambled eggs next time we go.

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Posted
2 minutes ago, Brisketexan said:

Man, I ALMOST ordered that, but I went with the steak pane' (sort of a milanesa/CFS approach with gravy, with a biscuit and scrambled eggs).  My wife got the quiche florentine, and it was the best quiche we've ever tried.  I also started with the special watermelon gazpacho, which was outstanding.  BUT, last time I went, I got the croque madame and it was meh -- a bit on the dry side.  Will be hard pressed to order something other than the quiche or something with scrambled eggs next time we go.

I sat at the bar and the guy serving me said when the staff gets a chance to eat something, they always get the Biscuit au Babeurre. It had a little bit of good spice to it, but maybe a little too much cheese for my preference. I chased it with a chocolate croissant that hit the spot.  

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