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OT - What are you doing right now?

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Comments

  • BotchBotch Posts: 12,312
    ColtsFan said:

    I've been enjoying this meme lately, with MANY different lines, but always wondered where the original photos came from.  
    On the news tonight, it was announced that Real Housewives (a show I haven't seen) is "opening" here in Salt Lake City, with a high interest in the "religious culture".  They included a filmed "food fight" from the show and I recognized the left photo (I didn't see the cat, but the place-setting looked familiar).  So, that's what its from.  
    I guess I can die peacefully now?    
    ____________________________________________
    "One idiot is one idiot.  Two idiots are two idiots.  10,000 idiots are a political party."   - Franz Kafka
            
  • The cats name is smudge 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • SciAggieSciAggie Posts: 6,477
    SGH said:
    Just whipped up a jalapeño paste in my molcajete. I’m finally getting decent at using this thing 👍

    Now throw in a big handful of cilantro and grind it (not quite) into a paste, then 1/2 cup sour cream + 1/2 cup mayonnaise and the juice of a lime or two. Put it in a squeeze bottle. We love the stuff. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Dyal_SCDyal_SC Posts: 5,309
    Botch said:
    Dyal_SC said:
    Spicy pickled onions recipe please @Dyal_SC

    Sweet & Spicy Pickled Onions
    * From Cooks Illustrated
    The onions can be refrigerated in an airtight container for up to 1 week.

    Ingredients

    medium red onion, halved and sliced thin
    cup red wine vinegar
     cup sugar
    jalapeño chiles, stemmed, seeded, and cut into rings
    ¼ teaspoon salt

    Instructions

    ~ Place the onion slices in a medium heatproof bowl. Bring the vinegar, sugar, jalapeños, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally, to dissolve the sugar. Pour the hot vinegar mixture over the onion, cover loosely, and let cool to room temperature, about 30 minutes. When cool, drain and discard the liquid and serve the onions.

    Hmmm, I've made this recipe a couple times, but I did it wrong!  I sliced the onions and stuffed them into a glass jar, and poured the rest on top, cooled, sealed, and put in the frig.  I've used them for maybe a month, they eventually turn purple/brown and I tossed the (few) remainders.  
    Haven't died yet, so will continue to use them this way.  
    Lol, glad to hear. Mine never make it past a week regardless. Too delicious. 😋
  • @botch I do it your way.  They stay in the fridge until I eat them all.  Never had them go bad.  
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • BotchBotch Posts: 12,312
    I think I'd be just fine with an electric, SUV-style Mustang, if only they'd made it a drop-top!  
    I believe only Range Rover makes a convertible SUV, but it costs more than my house so I'm out, there...   :s
    ____________________________________________
    "One idiot is one idiot.  Two idiots are two idiots.  10,000 idiots are a political party."   - Franz Kafka
            
  • SciAggieSciAggie Posts: 6,477
    @SGH Do you know where to find a good metate y mano?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SGHSGH Posts: 28,308
    SciAggie said:
    @SGH Do you know where to find a good metate y mano?
    If you are not in a hurry for it I am going to try and ship one home by DHL in December from Oaxaca when I am down there. If you are interested in one I will ship 2 of them ole buddy. One for you and one for me 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SciAggieSciAggie Posts: 6,477
    SGH said:
    SciAggie said:
    @SGH Do you know where to find a good metate y mano?
    If you are not in a hurry for it I am going to try and ship one home by DHL in December from Oaxaca when I am down there. If you are interested in one I will ship 2 of them ole buddy. One for you and one for me 👍
    That sounds like a plan my friend. You can message me about details when the time comes. As you know finding one to use rather than a crude piece for tourists to buy is a bit difficult. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SGHSGH Posts: 28,308
    @SciAggie
    Text me your phone number my friend. I lost all of my contacts. I will give you a call tomorrow afternoon. 
    228-627-5400

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • LitLit Posts: 9,053
    Lit said:
    Just picked up a couple local akoushi wagyu ribeyes , 4 prime brisket birgers, and some breakfast sausage. 
    You eaten the ribeyes yet?  Just got the email yesterday and haven't had time to get over there to pick some up.
    I ended up freezing them and finally got to cook one Saturday night. We had some friends over so it got cut up for snacks for them to try but it was really good. Even the thick fat came out really good and the beef flavor was good. Hope you grabbed some if not you should if they run them again. I got rubbed it then smoked till 120 then seared. No finished pics cause it was gone as soon as I put it down. 
  • SGHSGH Posts: 28,308
    I finally got my small molcajete seasoned to my liking. Fixing to start working on my large one 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGHSGH Posts: 28,308
    edited November 2019
    Fellows this larger molcajete is bad a$$. At first I did not think that I would like it because of its large size and weight. But man this bad boy will really grind. It took only about 90 seconds to turn a double handful of raw white rice to powder. It my smaller one it takes several minutes and a great deal of effort. If you are considering getting a molcajete for yourself, go ahead and get a larger one. Trust me on this one. 

    This large one is a grinding machine 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • fishlessmanfishlessman Posts: 28,619
    SGH said:
    Fellows this larger molcajete is bad a$$. At first I did not think that I would like it because of its large size and weight. But man this bad boy will really grind. It took only about 90 seconds to turn a double handful of raw white rice to powder. It my smaller one it takes several minutes and a great deal of effort. If you are considering getting a molcajete for yourself, go ahead and get a larger one. Trust me on this one. 

    This large one is a grinding machine 👍

    how big is the large one.  my morter and pestle is too smooth infact for seasoning i did it like castiron and mostly use it for heated nacho cheese
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • DobieDobie Posts: 3,082
    @SGH how does it clean up, looks like it would be a PITA 
    Jacksonville FL
  • SGHSGH Posts: 28,308
    how big is the large one. 
    8 inches in diameter and 4 inches deep  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGHSGH Posts: 28,308
    Dobie said:
    @SGH how does it clean up, looks like it would be a PITA 
    Once seasoned you simply rinse it with hot water. If you season them correctly they clean up no problem at all. Simply run hot water in them. That’s it my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGHSGH Posts: 28,308
    edited November 2019
    @fishlessman
    Be very cautious ordering then. There are a lot of fakes out there made out of concrete or a mixture of concrete and granite. They are useless for grinding and cooking my friend. They are good for ornamental purposes only. 
    You can get a legitimate basalt, Mexican made molcajete here. They are the real deal. 

    Here is a picture to give you an idea of their sizes.
    Small one:

    Large one:

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • fishlessmanfishlessman Posts: 28,619
    SGH said:
    @fishlessman
    Be very cautious ordering then. There are a lot of fakes out there made out of concrete or a mixture of concrete and granite. They are useless for grinding and cooking my friend. They are good for ornamental purposes only. 
    You can get a legitimate basalt, Mexican made molcajete here. They are the real deal. 

    Here is a picture to give you an idea of their sizes.
    Small one:

    Large one:

    that would be crazy if i paid 3k and it was concrete =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • bucky925bucky925 Posts: 1,990
    SGH said:
    Fellows this larger molcajete is bad a$$. At first I did not think that I would like it because of its large size and weight. But man this bad boy will really grind. It took only about 90 seconds to turn a double handful of raw white rice to powder. It my smaller one it takes several minutes and a great deal of effort. If you are considering getting a molcajete for yourself, go ahead and get a larger one. Trust me on this one. 

    This large one is a grinding machine 👍

    @SGH I would like to thank this forum for once again leading me to spend money on something until now I didn't know I needed  ;).  I could make small batches of my salsa and the green sauce I'm trying to replicate in small batches.  
    I just sent a link to my wife for a stocking stuffer gift. 

    Be careful when following the masses. Sometimes the M is silent.

  • SGHSGH Posts: 28,308
    Eoin said:
    My brother the problem is sometimes the seller shows a legitimate molcajete in the pictures but it does not necessarily mean that is what they will send you. I wish I could tell you if if that place is legit or not. With that said the link I posted above to mexgrocer is certainly legit. Good luck my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • It’s been a ruff day. First I learn that the new performance review process at work is no longer a five minute process. I then learn that The Doobie Brothers will be touring in the area celebrating their 50th anniversary (a good thing right), well hell, damn if they don’t have Michael McDonald touring with them (he sux And ruined the band for a while in my opinion). 

    If this wasn't bad enough, I learn that Publix will no longer be carrying Neeses Country Sausage. Can’t fathom the holidays without this staple. I may never smile again. Might have a drank tonight.
    You live a tough life, Clark. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Dyal_SCDyal_SC Posts: 5,309
    Listening to the “meditation station” on Alexa, catching up on the forum, and attempting to dissolve the shrill twin baby scream headache. The 2 at once thing will getcha. 🤯😂 
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