I like Big Snarks and I cannot lie

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1066vik said:
there are a lot of ESEE forum folks in/near Houston -- and the Sam Houston nat'l forest less than an hour North of town if you want to go camping, hiking, or fishing...
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I don't think I'll have time to do much more than hoist a few beverages. I'm in town on business, working all day, unfortunately, and flying out immediately after work on the 5th, back to Tacoma. It's a bit more hot and humid than I'm used to, but definitely could be worse. Also, no vehicle, although I can have the hotel take me anywhere within a 3 mile radius :P

WW, you don't need to know my room number. Evidently you're already under the bed.
 
james terrio said:
Me neither. There are guys on growing groups that brag about eating bhut jolokias and carolina reapers whole just for the endorphin buzz ... that's freakin' nuts.

I'm hoping to have enough hab's to make some pest spray... other than that I suspect it will be one habanero to about a gallon of my regular sauce ;)
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Sitting here in my apartment (with no garden this year) quite jealous of your habanaero plants. The wife and I can make up a real nice habanero hot sauce. We'll make a batch with few pounds of habaneros steamed, peeled then pureed, a little citrus juice, salt and garlic.... I think I only have a bottle left. :( The wife also has a few excellent salsa recipes to use them in as well. They are great in chili, sliced up fine in burritos or tacos or even diced up to be mixed in a sauce for a burger. Man-O-Man, I wish we had a row or two in a garden.
 
crimsonfalcon07 said:
Also, damn. That was a lot of snark to wade through to catch back up.

GSOM, awesome pics. Thanks for sharing. Jonny, ribeye is, if not my favorite cut, very close. How did you season it?
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Marinated in Montreal Steak Seasoning and some Lea & Perrins Worchestershire sauce for about a half hour.
They turned out tasty!
Most the time I just prefer Salt 'N Peppa on a steak.


worldwood said:
Thats what happens when there are crotch shots on the line ;)
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Indeed Sir...indeed.
 
Nice. I like salt and pepper as well, although the last ribeye I did, I used truffle salt, white and black pepper, chopped garlic, and thyme. That was one of the best I've had. I have a tough time sometimes getting it right, so that you get just enough flavor to start the bite, but not too much to overwhelm the flavor. At least I've gotten the timing down so I don't end up overcooking it. I cry a little every time it gets to medium.

Hmm, not sure I have enough posts in the last one to join in the crotch shot fun. Oh well, there are other places to look for that.
 
Recently rekindled my interest in WWII history so I was looking for documentaries on netflix and I found one about Operation Catapult. I'd never heard of it before but it's pretty interesting. Basically in 1940 after France surrendered to Germany (violating an agreement they had with Britain) Churchill was worried Germany would seize the French naval fleet so he asked the French to hand over the ships to Britain or take them to other ports so the Germans wouldn't get them. Eventually Britain attacked the French fleet to make sure the Germans wouldn't get the ships and killed 1200 French sailors in the process.

http://en.wikipedia.org/wiki/Attack_on_Mers-el-Kébir
 
crimsonfalcon07 said:
Hmm, not sure I have enough posts in the last one to join in the crotch shot fun. Oh well, there are other places to look for that.
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Either way your in. The 10 posts rule was just to keep new people from coming in just to try and win something. Everyone that hangs out here pretty regularly is in.
 
worldwood said:
Thats what happens when there are crotch shots on the line ;)
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I'm gonna use the Crocs at Blade to kick in some doors and grab some crotch shots for Murph. He still needs Bladite and Chris Reeve for his collection.
 
Guyon said:
I'm gonna use the Crocs at Blade to kick in some doors and grab some crotch shots for Murph. He still needs Bladite and Chris Reeve for his collection.
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Bladite may be willing.... Chris Reeve on the other hand may have a few questions for you... But then again you may have a closer relationship with him than i know about :D


And i have to go into center city tomorrow anyways, i think ill try a pair of crocks for the first time. All this talk about them has me interested. They are not the Keen sandals i want... But also wont cost me 100 bucks either lol
 
Jerry D. said:
Sitting here in my apartment (with no garden this year) quite jealous of your habanaero plants. The wife and I can make up a real nice habanero hot sauce. We'll make a batch with few pounds of habaneros steamed, peeled then pureed, a little citrus juice, salt and garlic.... I think I only have a bottle left. :( The wife also has a few excellent salsa recipes to use them in as well. They are great in chili, sliced up fine in burritos or tacos or even diced up to be mixed in a sauce for a burger. Man-O-Man, I wish we had a row or two in a garden.
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Awesome, please feel free to put your recipes in the Official THK Food, Drink & Other Stuff Recipe Thread ! :thumbup:

Guyon said:
I'm gonna use the Crocs at Blade to kick in some doors and grab some crotch shots for Murph.
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Stay away from my crotch or I'll step on your toe! :grumpy: :D

On the other hand, I could do the old Spinal Tap cucumber-wrapped-in-aluminum-foil thing and become world famous... hmm...
 
gmoneyluv said:
It will be good to see everyone down there. You driving or flying? How long a journey?
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Driving from Dallas so I think it'll be a 12 hour drive. Should be there around 2am.

I sent Cbear my cell number. I hope we can all get together Friday night.
 
Rk, Got it! Added to "the group" in the phone.

I dunno if you all are aware Alton Brown (one of my absolute favorite "chef-type" guys) has a new podcast. It's the cooking version of the Knife Journal Podcast. Although every episode he has a different guest. It's awesome!
 
The Warrior said:
Gotta monster heading our way: http://radar.weather.gov/Conus/full_loop.php
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Ironically it's COMPLETELY missing us. Like completely skipping across us. Not that I mind it HOWEVER I do love a good storm.
Jonny1280 said:
Mmm...Ribeye tonight! With corn on the cob and pasta salad.
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I love my steaks crispy on the edges but medium rare in tooth. However those look AMAZINGLY yummy!

I usually just use salt, pepper, garlic, worchestershire, and onion on my steaks with just a hit of oil. Then when it comes off the grill and it's resting I will put a pad of butter on top to melt.
 
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