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2 minutes ago, falcaineer said:

 

No, sorry. It always has. Sort of a right of passage ?.

They had a taco and Mexican bar for the the first month as a changing food station every month and it was the bomb with a line out the door( no joke) to a protein station with dry as could be grilled chicken and over cooked sweet potato’s and some terrible brown rice.

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5 minutes ago, the Camaro show said:

They had a taco and Mexican bar for the the first month as a changing food station every month and it was the bomb with a line out the door( no joke) to a protein station with dry as could be grilled chicken and over cooked sweet potato’s and some terrible brown rice.

 

And to think I almost went to your school! You'll find your diamonds in the rough for food, and I'm sure some places have good food. But mom's cooking is always in the back of your mind. 

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On ‎9‎/‎9‎/‎2018 at 6:03 AM, RayS said:

For all the members around Austin, I want to point out that I think you are being mean.  I have had many trips to Austin and could pretty count on being there for at least one week per quarter, but it has been close to a year since my last trip.  Between the Tex-Mex and BBQ I never had to worry about going hungry and the best French Toast I ever had was in Austin and the hotel used Bread Pudding to make it with.

 

Now for my actual contribution to the thread. 

 

My favorite cook books are:  Texas Home Cooking:   https://www.amazon.com/Texas-Home-Cooking-Comforting-Down-Home/dp/1558320598/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=

 

Next is:  The Border Cookbook:  https://www.amazon.com/Border-Cookbook-Authentic-American-Southwest/dp/1558321039/ref=sr_1_1?s=books&ie=UTF8&qid=1536497633&sr=1-1&keywords=The+Border+Cookbook

 

The first picture was taken for my Chef daughter, it is the French Toast from the Driskill in Austin.

The second picture of the Alaskan Sockeye Salmon that my daughter made with a Honey-Lemon glaze.   While we don't get fresh Alaskan fish very often, it sure worth it when we do.  After living in Kodiak, Alaska for multiple years, there is nothing that compares - you just need to time it right and be willing to pay for the transport.

French Toast - Driskill.JPG

Salmon Cooked.JPG

She did a great job on that Salmon!  I am a bit of a Salmon snob having been raised in the Pacific Northwest where we can just go out and catch it ourselves and cook it the same day (I do not eat farmed Salmon, especially farmed Atlantic).  As well, had an Uncle who was Norwegian and lived in Ballard.  He had his own fishing boat and I would get to spend summers with them up on the Islands...he would come in from fishing and we would get to have Salmon, Halibut, Cod, crabs, whatever they caught.  We hung fish heads off the pontoon poles at the pier, and then would go out at dusk with flashlights to see how many crayfish we could catch.  Unfortunately both my Aunt & Uncle, their son (same age as me), and another cousin that I hung out with up on the Islands, all passed away. Still great memories of times with them and as well great life lessons learned.

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10 Hrs on the smoker, which was short of normal, 11 lbs, wrapped foil and towel and put in a cooler for 2 hrs before slicing. Also did a bunch of meatloafs, and mac N cheese. Smoked meat loaf is awesome if you havent tried it, I have converted alot of non eaters into lovers.

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Very nice! Sounds like we have a similar process for brisket.  I’ve never done smoked meatloaf. My buddy has and it was great!! I need to smoke one or two myself though. Typically I’m smoking butts, ribs, pork belly, brisket & burnt ends, chicken wings & whole chickens etc...

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