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Topic: The Porch, y'all. pull up a seat and kick back.

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utee94

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3332 on: February 15, 2022, 02:59:40 PM »
I'm down with liver. 

I don't like sweet tea, that's a southern thing but not a Texas thing. 

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longhorn320

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3333 on: February 15, 2022, 04:28:13 PM »
Quote from: utee94 on February 15, 2022, 02:59:40 PM
I'm down with liver.

I don't like sweet tea, that's a southern thing but not a Texas thing.


yep sweet tea is like the fire ant it just kinda migrated here in the last 20 years or so
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utee94

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3334 on: February 15, 2022, 04:38:57 PM »
Quote from: longhorn320 on February 15, 2022, 04:28:13 PM
yep sweet tea is like the fire ant it just kinda migrated here in the last 20 years or so
I call it "Diabeetus Juice"

No thanks.
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CWSooner

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3335 on: February 16, 2022, 08:05:04 AM »

Quote
"B. PREPARING CHILI
1.Chili must be cooked on site the day of the cookoff from scratch. "Scratch" means starting with raw meat and using regular spices. "Scratch" means starting with raw meat and spices. Commercial chili powder is permissible, but complete commercial chili mixes are NOT permitted.
2.Chili must be prepared out in the open in as sanitary a manner as possible.
3.No beans, pasta, rice or other similar items are allowed.
4.The head cook must prepare the chili to be judged."
So, if the Terlingua chili cook-off's rules define what chili is, then no dish made with a commercial chili mix is chili.  Wick Fowler might say otherwise.


Just as in BBQ, there are specific rules for cook-offs that exist for the purposes of the cook-offs, but they don't define the limits of the world of chili.

The Terlingua cook-off does not own the patent or copyright or trademark on "chili."

:-)
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Cincydawg

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3336 on: February 16, 2022, 09:04:39 AM »
There is a kind of similar argument about Brunswick stew, so the two claimants to having originated the real stuff have a contest each year, and the winner alternates.

I really like good Brunswick stew, no potatoes.  It is sort of like chili a bit but is based on pulled pork and chicken.
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utee94

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3337 on: February 16, 2022, 09:30:13 AM »
Quote from: CWSooner on February 16, 2022, 08:05:04 AM
So, if the Terlingua chili cook-off's rules define what chili is, then no dish made with a commercial chili mix is chili.  Wick Fowler might say otherwise.


Just as in BBQ, there are specific rules for cook-offs that exist for the purposes of the cook-offs, but they don't define the limits of the world of chili.

The Terlingua cook-off does not own the patent or copyright or trademark on "chili."

:-)

Counterpoint: Yes, it does.

:)
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utee94

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3338 on: February 16, 2022, 09:35:45 AM »
Quote from: Cincydawg on February 16, 2022, 09:04:39 AM
There is a kind of similar argument about Brunswick stew, so the two claimants to having originated the real stuff have a contest each year, and the winner alternates.

I really like good Brunswick stew, no potatoes.  It is sort of like chili a bit but is based on pulled pork and chicken.

I'd never even heard of Brunswick stew until some of you folks more from the Deep South were talking about it on this message board (or, likely, one of its predecessors).

It's definitely not a thing here in Texico, but I believe OAM opined that he wouldn't consider a southern place to be a true BBQ joint without it.

Here in Texico, we have "the trinity" which are pretty much required, in order to be considered a true BBQ joint.  That would be brisket, pork spare ribs, and sausage.  That's the minimum, but other smoked meats you'll commonly find are beef ribs, beef cheeks, turkey, chicken, pork loin, pulled pork, and then less commonly and typically only featured as specials, things like pork steaks, pork belly, prime rib, and one of my favorites-- the chicken fried BBQ beef rib.
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Cincydawg

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3339 on: February 16, 2022, 11:00:30 AM »
Brunswick stew is a Southern dish that features a tomato base with beans, vegetables, and meat. Early Brunswick stews were often made with squirrel, rabbit, even opossum, but these days pork, chicken, and beef are common. The original thinking was to use local ingredients and those you have on hand, which remains the same today.

This Brunswick stew is made with cooked pork shoulder or leftover pulled pork, along with shredded or chopped cooked chicken thighs and vegetables. The barbecue sauce and a touch of cayenne pepper add rich flavor to the classic stew. This recipe is a good use of leftover meat and vegetables, as well as taking advantage of what ingredients are in your pantry.

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utee94

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3340 on: February 16, 2022, 11:13:53 AM »
Yeah I read up on it after y'all mentioned it.  Looks good, I'd certainly give it a try were I to find it on a restaurant menu.
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Cincydawg

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3341 on: February 16, 2022, 12:30:59 PM »
It's pretty easy to fix, and it clears out your fridge pretty much.  It's a lot better than Cincy "chili".
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utee94

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3342 on: February 16, 2022, 07:01:52 PM »
My son ate at Scouts on Monday and I'd already made some steaks, so I have a leftover bone-in strip steak that I cooked for him and went uneaten.

So tonight's dinner will be steak tacos, with the steak cut into strips and briefly braised in a chipotle chile gravy and topped with diced onion, cilantro, and a little queso fresco.

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longhorn320

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3343 on: February 16, 2022, 07:05:46 PM »
Quote from: utee94 on February 16, 2022, 07:01:52 PM
My son ate at Scouts on Monday and I'd already made some steaks, so I have a leftover bone-in strip steak that I cooked for him and went uneaten.

So tonight's dinner will be steak tacos, with the steak cut into strips and briefly braised in a chipotle chile gravy and topped with diced onion, cilantro, and a little queso fresco.


or you could slice it thin slap some mayo on two slices of bread layer it two deep and your there
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utee94

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3344 on: February 16, 2022, 08:31:59 PM »
Quote from: longhorn320 on February 16, 2022, 07:05:46 PM
or you could slice it thin slap some mayo on two slices of bread layer it two deep and your there
That's certainly something a person could do. 

Tacos were delicious, I realized I still had some Hatch red chile powder that I picked up in New Mexico over the holidays, used that as the base for the gravy, and it made for rich and spicy deliciousness.
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Cincydawg

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Re: The Porch, y'all. pull up a seat and kick back.
« Reply #3345 on: February 17, 2022, 07:17:24 AM »
When I had left over steak, I'd make stew with it, I know one usually makes stew with cheap cuts, but the expensiver cuts make tasty stew.

I once ordered a rather large steak medium rare and it came pretty much well done and the server spotted it and replaced it and let me take the steak home after.  I didn't want to make a fuss because it was an "event" I was hosting for 30 people, but she noticed it was not properly cooked.  

My wife really likes tacos made at home.  Obviously they are easy to make and you're not spending $4-5 for he same thing out.
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