- 29d 2h 59m
Dang, you guys had me worried for a second so I checked on my local butcher. Prices have gone up but not a lot, also they don't have a website. Time to make a run and fill the freezer again.Hell that's a great deal. Sausage has jumped up big time, but I guess everything has. What brand is it?
I used to always buy Burton Sausage Company, hell I've been to their building in Burton, but I think they went out of business due to covid.
If you've got a good local butcher, they always have the best sausage. I know a few small Texas town spots where I get German / Czech stuff with a coarse grind. There's a place in Brenham, where we always got our deer processed, and they make some of the best sausage I've ever had. They'll even take the whole links, smokem and then dry them out, and it's wonderful for charcuterie with a cheese plate. Very shelf stable dry sausage. Anytime I go through there I'll stop and get a few.Dang, you guys had me worried for a second so I checked on my local butcher. Prices have gone up but not a lot, also they don't have a website. Time to make a run and fill the freezer again.
Went out over the weekend to a place it's been a while since I was in last. Ordered chicken fried steak and eggs. the steak, eggs, and hash browns were all solid but nothing fancy. The gravy was the consistency of mash potatoes.
Should have been points off, but oddly it kind of worked in a WTF sort of way. I do wonder how do you fuck up sysco canned country gravy that bad though?
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Based on the everything else about the place, I'd be double the shocked they made/tried to make it from scratch. I only expect soo much from random bar kitchens. I guess I'd expect it to taste of uncooked flour too if it was "too much flour". No worriesBecause they prolly made the shit from scratch and added too much flour. Shit is easy to fuck up. First time I made some, same thing happened, was like mashed potatoe...
Do you have like 3 garages to put all the shit you buy?recently bought the kahuna xl, it's much better than the old burner i used last time that was intended for crab boils
its been jumping from 150 to 118 every other day
the wok arms are actually too wide for my wok, i'm pretty sure it's intended for a 24" wok, which is pretty huge, probably gonna just end up taking them off, and i'll be even closer to the flame.
power delivery is pretty amazing, my induction wok can bring to boil 2cups of water in 90s, putting it on the burner, it's 20s
i just really hate cooking outside right now w/ all them dar bugs in tn, i bought aa weber grill cover to put over it to protect it from rust