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texas blues

Member Since 25 Jan 2007
Offline Last Active Yesterday, 08:26 PM

#1597942 Make your best taco.

Posted by texas blues on Yesterday, 08:26 PM

Lettuce lovers.

 

You guys are so lame.

 

You say you love it.

 

But you never post a pic of a salad.




#1597895 The Muffin Man thread.

Posted by texas blues on Yesterday, 06:34 PM

Muffin Man.

 

Frank.

 




#1597889 Make your best taco.

Posted by texas blues on Yesterday, 06:13 PM

mrs. blues is all over the chicken.

 

I'm all up in that gb taco.

 

Lettuce included.

 

And as we all know.

 

I am not a fan of lettuce.

 

'Lessen its in a salad.

 

But more and more.

 

I'm m'kay with it.

 

Because.

 

I don't really want to spend.

 

The best years of my life.

 

Bitching about lettuce.

 

On an internet forum.

 

And yet.

 

Here we are.

 

 

 

 

 

 




#1597252 Making red sauce(pasta sauce)

Posted by texas blues on 08 December 2018 - 07:45 PM

I'd like to see him reseason THAT!

 

Dude.

 

Hold my beer.




#1597242 Making red sauce(pasta sauce)

Posted by texas blues on 08 December 2018 - 06:14 PM

 

That's an old myth, well-seasoned CI holds up just fine to the acid of a tomato.

 

For true.

 

Say tomorrow is the a paco lips.

 

And enemy dude drops a deuce of a nuke right on your casa.

 

You'll be deader than fried chicken.

 

But your cast iron will survive just fine.

 

Bitch of it is this.

 

 

You'll have to re season it.




#1597233 Jay T's Ultimate Food Porn Thread

Posted by texas blues on 08 December 2018 - 04:48 PM

Bah not true.

 

The Iron Sausage has spoken.

 

He is.

 

The Gran Chorizero of Sausage Camp.




#1597232 Make your best taco.

Posted by texas blues on 08 December 2018 - 04:40 PM

Chingon!




#1597229 HOT dogs

Posted by texas blues on 08 December 2018 - 04:33 PM

Ash.

 

In north Texas.

 

Every donut shop features those.

 

Many erroneously call them kolache.

 

They are a variation.

 

Of koblasnek.

 

My favorite local joint.

 

The Donut Box.

 

Owned and operated.

 

By Koreans.

 

My Mexican compadre Miguel first turned me on to the joint.

 

 

Texyong.

 

Czech in.

 

And brown out.

 

 

 

 

 

 

 

 




#1597120 SnF's Feastival!

Posted by texas blues on 07 December 2018 - 07:47 PM

In mother Texas.

 

Ranch stalks you!




#1597092 SnF's Feastival!

Posted by texas blues on 07 December 2018 - 05:27 PM

Awesome! You need some ranch dressing stat.

 

 

You.

 

Ranch lover.

 

Your post.

 

Will live forever.

 

In infamy.




#1597077 Wild Game or Fish

Posted by texas blues on 07 December 2018 - 04:26 PM

Duck.

 

My favorite fowl.

 

My top 3 best eating wild duck.

 

At number 3.

 

Widgeon.

 

At 2.

 

Gadwall.

 

And numba' 1.

 

Teal.

 

Roll in breadcrumbs and saute in butter.

 

Jesus food.

 

 

 




#1597074 Sandwich of the Month

Posted by texas blues on 07 December 2018 - 04:07 PM

I am kind of happy that I am not really balsamic fan, real or the fake ass shit. I have too many other expensive tastes to spend money on. I don't hate on it, just don't love it either. 25 yr old on parm shavings is nice, but to be honest I would rather just eat the parm on its own.

 

Cheese and balsamic.

 

Like Adam and Eve.

 

Some combos I like to be liking.

 

Blue cheese, roasted tomato and balsamic.

 

Goat cheese, sun dried tomato and balsamic.

 

I wish to be wishing.

 

That I could get fresh figs.

 

Goat cheese, figs, and balsamic.

 

But alas.

 

Negative.




#1596915 Sandwich of the Month

Posted by texas blues on 06 December 2018 - 06:10 PM

Buy you MUST try it. :P

 

I did.

 

I have.

 

I tripped like an Irishman.

 

On the way to the pisser.

 

Many times.

 

Wait.

 

What were we talking about?

 

 

Balisong vengeance?




#1596909 Sandwich of the Month

Posted by texas blues on 06 December 2018 - 05:54 PM

I get my 15 year "real" baslamic from the tap... my Italian store imports it, no name brand, and sells it on tap if you have a bottle... so it's cheap compared to name brands. The only ingredient is must. If it has "vinegar" added or caramel color, it's not real. Only ingredient should be "grape must." Some of the expensive stuff will still be cut with red wine vinegar just to add some acidity (real aged stuff is sweet and syrupy) but the coloring is a red flag, it is not aged. This one is aged 15 years and is must only.

 

No I am not a #vinegarsnob lol.

 

Yes you are.

 

You went all Owsley acid on it.

 

Turn on.

 

Tune in.

 

And drop out.




#1596899 Sandwich of the Month

Posted by texas blues on 06 December 2018 - 04:59 PM

Pesto on one side, pepper spread on the other, and 15 year balsamic to tie it all together... :D

 

Like hippy foo foo.

 

Only better.

 

Balsamic.

 

mrs. blues and I use it like this.

 

Small shallow plate.

 

With olive oil, sea salt, and balsamic.

 

Separate but together.

 

Crusty bread.

 

Shaved parm.

 

You know what to do.