http://youtu.be/snPgFNMCXBs
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Dear THE TB,
- Thread starter geeme
- Start date
Dear The TB,
My entry for the Octoberfest TD tanked. Do ya reckin the masses would riot if I used Bobli crusts or English muffins for the November TD. That would be like microwaving a hotdog right? Wait that actually got votes. Fuck it I'll just make the bitch outa playdough.
Never mind, I got this.
Rymerpt
My entry for the Octoberfest TD tanked. Do ya reckin the masses would riot if I used Bobli crusts or English muffins for the November TD. That would be like microwaving a hotdog right? Wait that actually got votes. Fuck it I'll just make the bitch outa playdough.
Never mind, I got this.
Rymerpt
Lots of questions but no answers.
Formatting his answers in Texambic pentameter.
Anyone ever figure out how to boil them beans yet?
With hot dog water. Oh wait. Is this ask JayT? Never mind.
Dear THE TB,
I had yet ANOTHER kitchen conundrum today. Yesterday I deboned a pretty big chunk of pork butt and stuck it in a bag with some BBQ sauce. My intent was to put it in the slow cooker and let it simmer on low for a good part of the day today. But when I got that big ole bag of pork out of the fridge, I realized it wasn't going to fit into my little slow cooker. So I dumped it in a roasting pan, put foil on it and slapped it in the overn at 275F. I told essme to check the temp after 4 hours and to pull it out of the overn when it hit 190F. Onliest thing is he didn't do that 'xactly when I told him to. So, you know, it got just a tad overdone. Never fear, all was not lost, no sirree, it was just the outer-most parts that were, well, dark. I shredded that pork like my life depended on it, slapped it in a hot skillet with some more BBQ sauce then served it over pumpkin pancakes with a side of okra (like a true Texan would!) So not a loss at all, as far as I reckon. (Thems was some guud eats!) But essme was a tad despondent about the dark edges, so I told him to cheer up - in the BBQ world that right there is called "bark", and it's a highly-prized achievement if your pork has good bark.
But then I thought to myself, "self, since you made this here pork butt in the overn, are the dark parts still true bark?" And then, "GASP! WILL THE TB MIND IF I CALL OVERN BARK "BARK"??????
So I am in much a quandry now, and pining for your guidance.
Hugs and kisses,
gee
I had yet ANOTHER kitchen conundrum today. Yesterday I deboned a pretty big chunk of pork butt and stuck it in a bag with some BBQ sauce. My intent was to put it in the slow cooker and let it simmer on low for a good part of the day today. But when I got that big ole bag of pork out of the fridge, I realized it wasn't going to fit into my little slow cooker. So I dumped it in a roasting pan, put foil on it and slapped it in the overn at 275F. I told essme to check the temp after 4 hours and to pull it out of the overn when it hit 190F. Onliest thing is he didn't do that 'xactly when I told him to. So, you know, it got just a tad overdone. Never fear, all was not lost, no sirree, it was just the outer-most parts that were, well, dark. I shredded that pork like my life depended on it, slapped it in a hot skillet with some more BBQ sauce then served it over pumpkin pancakes with a side of okra (like a true Texan would!) So not a loss at all, as far as I reckon. (Thems was some guud eats!) But essme was a tad despondent about the dark edges, so I told him to cheer up - in the BBQ world that right there is called "bark", and it's a highly-prized achievement if your pork has good bark.
But then I thought to myself, "self, since you made this here pork butt in the overn, are the dark parts still true bark?" And then, "GASP! WILL THE TB MIND IF I CALL OVERN BARK "BARK"??????
So I am in much a quandry now, and pining for your guidance.
Hugs and kisses,
gee
He's doesn't read here.
And I don't think he knows what bark is has he ever posted BBQ? Quinoa maybe. Ask Booma.
geeme you on the sauce?
And I don't think he knows what bark is has he ever posted BBQ? Quinoa maybe. Ask Booma.
geeme you on the sauce?
Dear THE TB,
You'll have to pardon those who STILL don't know how to address a proper letter to you! And total forgiveness is needed for those of little faith, who don't know that writing a letter to THE TB is much like the Field of Dreams - if they write it, you will read it! Like JayT's mystical microwaved hot dogs, THE TB KNOWS.
But also pardon me while I digress.... Danny boi doesn't seem to know that one doesn't stand on BBQ sauce (he's not from Texas, you know) but BBQ sauce belongs INSIDE a person or, worst case scenario, gets spilled ON a person. Fortunately, I have managed not to bespoil one drop of BBQ sauce in my kitchen endeavors these past few days. NOT ONE DROP! Mind you, the cat has made every possible effort to rob me of this deliciousness, but I held firm.
And pardon my further digression! But Danny boi also doesn't seem to remember that THE TB is an artist of culinary finesse, wielding kitchen magic more powerful than Merlin's! Ashen, though, Oh Ashen! That feller knows how to write a good, proper letter to THE TB in reference to his own culinary conundrum! He may not be a Texan, but he's a right upstanding sort of fella.
Patiently awaiting your return,
gee
XXXOOO
You'll have to pardon those who STILL don't know how to address a proper letter to you! And total forgiveness is needed for those of little faith, who don't know that writing a letter to THE TB is much like the Field of Dreams - if they write it, you will read it! Like JayT's mystical microwaved hot dogs, THE TB KNOWS.
But also pardon me while I digress.... Danny boi doesn't seem to know that one doesn't stand on BBQ sauce (he's not from Texas, you know) but BBQ sauce belongs INSIDE a person or, worst case scenario, gets spilled ON a person. Fortunately, I have managed not to bespoil one drop of BBQ sauce in my kitchen endeavors these past few days. NOT ONE DROP! Mind you, the cat has made every possible effort to rob me of this deliciousness, but I held firm.
And pardon my further digression! But Danny boi also doesn't seem to remember that THE TB is an artist of culinary finesse, wielding kitchen magic more powerful than Merlin's! Ashen, though, Oh Ashen! That feller knows how to write a good, proper letter to THE TB in reference to his own culinary conundrum! He may not be a Texan, but he's a right upstanding sort of fella.
Patiently awaiting your return,
gee
XXXOOO
WHAT?
HopsNBarley said:
<----------------or... lost her damn mind lol.