"Party-vi" (party-vi)
09/28/2015 at 11:39 • Filed to: None
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"Party-vi" (party-vi)
09/28/2015 at 11:39 • Filed to: None | 1
| 7 |
Also, I can’t comment on shit.
ETA: I included a pic so you heathens can annotate.
Brian, The Life of
> Party-vi
09/28/2015 at 11:46 |
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Noticed the same on the FP and just made a post.
Hello, Ernie ...
Xyl0c41n3
> Party-vi
09/28/2015 at 12:02 |
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Why would you want to comment on shit? It’s stinky and an unfortunate fact/necessity of life. Too, BBQ for breakfast may have some unpleasant consequences on your next sh... .
Ha. Just kidding. I’m just jealous, really. I want some BBQ for breakfast. I had nothing for breakfast. Nothing is not very filling.
You ever heard of barbacoa? It’s a Mexican kind of BBQ that my family used to eat on Sunday mornings after church when I was a kid. We’d go to a local tortilleria (like a bakery, but for tortillas! ^_^) and buy a couple dozen piping hot corn tortillas and half a pound or so of barbacoa and some pico de gallo. Put the barbacoa and the pico on a tortilla, sprinkle a little salt, and mmm mmm mmm... TACOS! :)
So yeah, traditionally, barbacoa was made out of cow cheek, tongue and brain (cachete, lengua y seso), slow cooked overnight in an earthen pit until the meat is so tender it falls off the bone just by looking at it funny. Nowadays, between modern food sensibilities, food safety and handling regulations, and bovine spongiform encephalopathy (mad cow disease) — the pathogen of which is carried in brain and spinal tissue — you can’t really make it that way. Nowadays you can only get it with tongue and cheek (or tongue/cheek only), and it’s slow cooked in more traditional BBQ pits.
Here’s a photo of the tacos:
There’s only one restaurant I know of in Texas that still makes it the traditional way, allowed to do so only because they’ve been doing it for generations and have been grandfathered in past new regulations. I’ve never been, but I would love to one day.
If you’d like to read about it, here’s a story about it: Vera’s Backyard BBQ .
Oh yeah, one last thing... about commenting. Try reloading the page. When I first clicked on this post, I couldn’t star it or comment on it. After I reloaded it, it worked. :)
Hope you have a great week, Party-vi!
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Party-vi
> Xyl0c41n3
09/28/2015 at 12:07 |
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the BBQ was actually leftover from dinner last night, and I’m stuck at work until about 8pm tonight so I’m just eating everything all the time right now. Also, I’ve been turned off to barbacoa from Chipotle, since that stuff is too spicy to eat haha. Those tacos are making me jelly.
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Xyl0c41n3
> Party-vi
09/28/2015 at 12:15 |
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From their website:
!!! UNKNOWN CONTENT TYPE !!!
Beef
, Water, Chipotle Chile, Rice Bran Oil, Cumin, Garlic, Oregano, Black Pepper, Salt, Cloves, Bay Leaf, Sunflower Oil
!!! UNKNOWN CONTENT TYPE !!!
That ain’t barbacoa. Heh.
And I feel ya on the late day. I’ve got a meeting I’ve gotta be at tonight in a town 30 miles away. Le sigh! And then I just realized that Oct. 1 and Oct. 2 are this week, too... so I’ve got late meetings those days, as well. Guess it’s another one of those “welp, I can sleep on Saturday” kind of weeks. :) Wait... there’s an event I have to be at on Saturday, too. (Like, seriously, I forgot about it until just now... maybe I can delegate it to someone else). JFC... when did everyone decide that the first week of October was the week to schedule all of the things?! Heh.
Carry on, Party-vi! We can make it.... by stuffing our faces with food and coffee, we can make it!
pauljones
> Xyl0c41n3
09/28/2015 at 12:45 |
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I just want fresh tortillas. Just the tortillas. Fresh, hot-off-the-line tortillas are second only to my very own sheperd’s pie in my book. Stouffer’s Lasagna and Macaroni & Cheese tie for third place.
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Xyl0c41n3
> pauljones
09/28/2015 at 13:10 |
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Dude... YESSSSSS! Fresh corn tortillas? So, so good! And when I was a kid, my mom, sister and I used to spend Saturday mornings making flour tortillas for the week. OMG.... grabbing one fresh off the comal and putting a pat of butter on it while it was still piping hot? DIVINE!
Also, I’m glad I’m not the only one obsessed with Stouffer’s lasagna or mac-n-cheese. I, uh, may be a bit of a glutton because I always get the “large size” ones. Heh.
And I haven’t had sheperd’s pie in ages. I’ve never made it myself, either. Now I want some. Do you have a recipe you’re willing to share?
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pauljones
> Xyl0c41n3
09/28/2015 at 14:36 |
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Yes I do!
Making Shepard’s Pie from scratch is my favorite thing to cook. Now, it’s not technically traditional Shepard’s Pie, as I deviate by using ground beef, garlic mashed potatoes, cheddar cheese, and steak seasoning. Still, it’s damn good. It takes quite a bit of prep time, but will make a fair bit of food. As a guy living the life single, it’s enough to feed me for a few days.
Starting with the potatoes:
Ingredients:
3-4 pounds potatoes
2 ½ cups heavy cream
5 cloves of fresh, crushed garlic
¼ cup of fresh, grated parmesan cheese
Salt
Instructions:
Take 3-4 pounds of your choice of potatoes (I personally use russets), peel them, cube them, and boil them until they are about the same consistency as cream cheese. It should take a while with that much. While you’re waiting for that to happen, mix the heavy cream and the crushed garlic in a small sauce pan and bring it to a light simmer, then set it aside. When the potatoes are ready, put them in a large mixing bowl and mash them, then add the garlic cream mixture and the parmesan cheese. Mix like crazy, and add however much salt you’d like. Keep in mind that the salt is what really brings out the garlic flavor. Too little, and you won’t get much flavor at all. Too much, and you’ll induce tears every time you try it. I don’t know exactly how much I put in, I just put in a little bit at a time as I’m mixing it until I feel I’ve got it just right.
Once you’re done with the potatoes, set them aside.
Next up is the ground beef:
Ingredients:
1 tablespoons of butter
2 tablespoons of olive oil
1 bag of thick-cut shredded cheddar cheese
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
1 cup of peas (optional; I don’t use them myself)
1 cup of corn (optional)
1 ½ tablespoon of tomato paste
2 pounds of ground beef
½ cup of beef stock
3 tablespoons of Worcestershire sauce
Steak seasoning of choice
Instructions:
Put the butter and olive oil in a large skillet pan over medium heat, then mix in the diced onion, carrots, and celery. Sautee them until they are soft (should take about 8 minutes), then mix in the tomato paste as evenly as you can. Toss in the ground beef, and cook until it’s not pink anymore (about 10-12 minutes). Mix the Worcestershire sauce and the beef stock, and then add it to the pan. Let it cook and simmer for another 10-12 minutes, then mix in the peas and the corn (if you’re using them; I usually don’t). Move the mixture into a large bowl and mix in the steak seasoning until you’re satisfied. As with the salt in the potatoes, I have no idea how much I really use; I mix it in and taste it until I get it right. Once you’ve seasoned it to your liking, put it into a large oven-proof baking dish, and spread it around evenly. Spread the garlic mashed potatoes on top, and then add a light layer of thick-cut shredded cheddar cheese on top. Put in the oven at 400 degrees for about 15 minutes or until the cheese is nicely melted, and serve.
Now, to go with it:
Side dish:
A nice, simple garden salad will do the trick. I usually go with romaine lettuce, shredded carrots, cherry tomatoes, and freshly cut bacon bits lightly tossed with ranch dressing.
Adult Beverage Pairings:
Beer - You have some options here. The easiest is a good dry stout; avoid any of the coffee or chocolate infused variants. Sly Fox Brewing makes a fantastic choice called O’Reilly’s Irish Stout. A solid brown ale would also go well here - something like Old Brown Dog Ale by Smuttynose Brewing Company would make for a good pairing. If you want something lighter body, a schwarzbier, such as the one made by Devil’s Backbone Brewing Company, would also work in a pinch.
Wine - I have no idea, actually. I’m not much of a wine person, but I would think that a nice, full-bodied red of some sort would be ideal for this. If you know anyone that is a wine person and can give you some recommendations, please share them. I probably ought to have a few go-to options ready on the fly.
Dessert:
Fresh-baked brownies topped with Breyer’s vanilla ice cream, Ghiradelli chocolate sauce, and candied pecans.