Must have chili oil.
Walker’s Stem Ginger Biscuits
Girl Scout cookies. And the best are the trefoils, nee shortbread.
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Sous Vide is the shit.
Homemade pastrami.
I got a brisket cut in half from the local butcher. A little bit of point, a lot of flat. Cured for a week with cure #1, peppercorns, sugar and salt, herbs and spices. Soaked it for twelve hours in water I changed a few times, then smoked it.
IDK what the deal is with my Traeger, but everything takes about twice as long as any recipe suggests it will. This is in spite of the fact that the internal temperature probe (which yes I clean on the regular) indicates a heat on average 50-60 degrees hotter than what I’ve dialed in. So, set it at 225, it hovered between 270-280. It got up to 197 after about 21 hours and then actually started ticking down. All the way down to 193 a few hours later when I finally took it out, wrapped it in butcher paper and put it in an Igloo not knowing at all what I had. (Though it felt good.)
Cut into it the next day to reveal beautiful pink pastrami. It’s a salt bomb but hella good. Making reubens with it for lunch this week.
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I have now been made aware of a new destination restaurant
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That looks fucking amazing
I could eat there for a weekend: Friday night buffet, Saturday Dinner, Sunday Brunch
Any one of those meals would finish me for several days.
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It would take me several days just to work my way through the brunch buffet.
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Three hour limit sir.
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Today we left home at 7 and drove two and a half hours to Port O’Connor, where we spent roughly an hour and a half getting gas, stripping out all the gear from the boat, and airing up the trailer tires. Then we drove another two and half hours to Elmendorf outside of San Antonio to drop the boat off at the manufacturer to have work done. Dropping the boat off took about an hour. We then got stuck in I-10 construction traffic for I don’t know how long and finally got to The Burnt Bean in Seguin at 3:05. It had closed at 3.
I’m suspecting that no one has ever actually eaten at the Burnt Bean, but if anyone is up for a purpose-built trip, I’m game.
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Sphinx and I have threatened to meet up there. You’re invited (everybody’s invited!) PMs for triangulation.
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Anybody been to WingStop recently? I haven’t been in a long time…what flavors are good? I’ve got a jones for wings today
Since I got no love for my wings question, I’ll try another as I’m sitting here snacking on dried sausage, cheddar, crackers, mustard, and beer.
What brands of mustard do yall keep stocked?
Maille.
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I have three types. The mustard colored cheap stuff, and some Poupon and some spicey brown. Not really a brand loyalist, I like different things at different times.
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That’s a good one. I’ve found that most reputable whole grain dijons are about the same, so I usually roll with Grey Poupon or Boar’s Head. Inglehoff makes my favorite honey mustard, which is great on grilled chicken sammiches and as a light glaze on salmon.
I’ve got a Fredericksburg Farms garlic/chile mustard that I would recommend, something a little different, for the hot yellow stuff I use Coleman’s powder and mix it as needed. I can’t stand bland-ass Frenchy’s types.
Yep. I was fishing for ideas of random interesting stuff.
My ex-girlfriend who’s from Dijon introduced me to Maille years ago. I’ve never looked back.
We also have Beaver Sweet Hot mustard that I’ll occasionally use on sandwiches (usually gussied up with Maille or Grey Poupon).
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