I prefer my steak to be fire kissed on an outside grill. But I ain’t lying, that looks tasty.
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As do we, but we don’t move into the house where the grill’s set up until the 30th.
Saw the note in GZ. Photo looks better than the picture in my head. Which white wine were you enjoying?
That last batch you sent me last fall. The Bedrock Semillon?
One of the best things about living out here in West Texas is that Whataburger has the green chile cheeseburger on the menu full time.
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Keeps people from driving to Hobbs to get a real one from Blake’s Lottaburger.
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Oh yeah, I wish there was a Blake’s here. But Whataburger works in a pinch. Can’t get them in Houston, except maybe for a few week in August.
I’m watching a pbs travel show, and they’re in Burns Steak House in Tampa. It looks great.
Let me know if they go into the cigar shop and talk to Ynez.
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@MarkR I suggest you try some sower cream enchiladas.
I put this over here to avoid feeding the trowel.
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But with corn, not flower, tortillas.
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Maybe I’ll watch some 24. I love Jack Bower.
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We need trowlie to come back and explain the current oil crisis
No worries, we already have a guy who’s an expert in Mideast affairs.
Look, I know some of you fellows like your Gouda. And there’s absolutely nothing wrong with that. A lot of really great folks like Gouda. I like Gouda as much as the next guy. But let’s be honest with ourselves…of all the cheeses, Gorgonzola is the best cheese. And yes…it’s what’s for dinner.
Gorgonzola is quite nice, but Gouda is the best cheese. Particularly smoked Gouda.
Never had these before, but this is what’s happening now:
Looks good and tasty. I think I’ll make some. Maybe go a bit lighter on the salt.
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They were pretty damn good.
Salt amounts in a recipe are always a suggestion to me, not a rule (unless baking). Or as my grandmother said “you can always add more later, it’s hard to take it back out”