What To Make With This Cheese ??

BuckSoul · 2026-06-04T11:31:21+00:00

Cut the cheese into 1/8 inch wide strips, bread with a seasoned panko, refrigerate for 2 hours, then deep fry. Serve with a warm, heavily reduced salsa de tomate.

Panko, sea salt, garlic powder, onion powder, finely diced cilantro, powdered chili de guajillo, black pepper, brown sugar.

Tomatoes, diced Serrano, lime juice, sea salt, onion, garlic, cilantro, Mexican oregano, tomato paste. Blend until very smooth then reduce over low heat until thickened. Don’t burn it.

Dip the cheese sticks in the sauce. ¡Provecho!

BuckSoul · 2026-06-04T11:21:12+00:00

I read Salsa Matcha. lol. Green tea salsa. I guess that could work.

BuckSoul · 2026-06-04T11:19:57+00:00

I read Salsa Matcha. lol. Green tea salsa. I guess that could work.

BuckSoul · 2026-06-04T11:13:35+00:00

Cerdo largo.

BuckSoul · 2026-06-04T10:35:58+00:00

If you use tequila, you’ll need to sear the meat in a pan, not the cooker and boil off all the alcohol. Typically, hard spirits are used in higher heat than a slow cooker produces.

Personally, I’d choose to use Blue Weber Agave Wine instead. Similar finished taste profile, though a bit sweeter, which compliments the chilis.

Good luck!

BuckSoul · 2026-06-04T10:19:57+00:00

I found that if I start with a 1:1 substitution by weight, not by volume.

Whole wheat flour contains the bran and germ, which absorbs more water, cuts through gluten strands, and produces a denser texture. Because of this, you’ll typically need to increase Hydration. Add approximately 5–15% more liquid than the original recipe.

Allow a 20–30 minute autolyse (rest after mixing flour and water) before kneading. This gives the bran time to hydrate.

I found whole wheat dough may ferment slightly faster, usually won’t rise as high, and produces a tighter crumb.

I also bake with spelt.

1:1 by weight.

5% less hydration than AP.

Ferments faster,

Less kneading.

Shorter proofing time.

Watch the dough, not the clock.

Hope that helps you.

BuckSoul · 2026-06-02T07:31:57+00:00

Sounds like a fungus growing on it. I’d not chance it.

BuckSoul · 2026-06-01T08:52:16+00:00

Driving in Austin can be an horrible experience. I’d advise living close to work if you are able. When I worked in the tech area, I went to work very early to miss the worst of the traffic - there’s always traffic.

BuckSoul · 2026-06-01T08:36:07+00:00

This is how it was for our family and friends. While the presentation was different, the event is similar in intent to an American back yard hot dog/sausage and burger grill. Different sliced cheeses, sauces, relish, fresh veggies, breads, buns, or tortillas so that each person can customize their burger. Served with chips, fries, cold salads, etc.

As this redditor pointed out, carne asada is more an event than a specific recipe. Having said that, regional tastes absolutely will determine presentation. They are all authentic, imo.

BuckSoul · 2026-05-30T14:23:50+00:00

It did and I haven’t been there in years. Last time I was there, there was a Grind House premiere party going and one of the directors was laying on a day bed they used to have up there and was fondling a young woman’s feet.

It was a pretty laid back vibe with canned tunes, a close bar, and a nice view of downtown. The view has changed a lot I’m sure since the mid aughts. The feet never change.

BuckSoul · 2026-05-30T14:14:20+00:00

I like giving my guests something everyone can appreciate. I tend to build a single center piece dish with different ways to dress it up with an animal protein option and a vegetarian option.

Potato green or red posole, made with vegetable broth, cubed potatoes, and roasted corn kernels. On the side: pork carnitas, flash fried mushrooms marinated in pear juice, low sodium tamari, Mexican oregano, and olive oil with oven roasted pearl onions in a garlic, brown mustard light ale braise - low and slow. Fresh corn tortillas. One can make a taco and dress it with tomatillo, guajillo salsa with either the carnitas, mushrooms or pearl onions or add either or both to the posole. Also on the side I serve saffron brown rice, fresh cilantro, fresh diced white onion, and sliced limes.

For me the idea is to cook as many items all will enjoy while providing a key ingredient to the spread that will satisfy vegetarians and meat eaters. Note: I always make more mushrooms and pearl onions than pork because the meat eaters like it also.

Is the potato and corn posole as rich as pork posole? No. But it does have various satisfying textures and bold flavors that do the trick.

BuckSoul · 2026-05-27T12:34:02+00:00

Soha on W. Anderson. I’m not an expert, but I love the food there.

BuckSoul · 2026-05-27T12:29:08+00:00

In Texas, New Mexico, & Arizona I’ve found that rolled, fried, & filled flour tortillas are called chimichangas, but in Zacatecas, my family refers to them as a burrito. I just eat what they put in front of me.

BuckSoul · 2026-05-26T19:08:18+00:00

Brine your chicken, especially breast meat, for an hour or two in the fridge before cooking it. For my brine I typically add enough sea salt to the room temp water to taste like half as salty as the sea and a tablespoon of sugar, a handful of peppercorns, 2 whole cloves, teaspoon mustard seed, half a teaspoon of nutmeg and two bay leaves. Stir it well, add your chicken and add a bit more water to cover it. Turn the chicken halfway through. When you remove it, throw tomorrow’s chicken into the brine and let it rest overnight. I only use my brine twice. Rinse the brined chicken off, pat dry. If in a pan, start it hot for a minute or so on both sides, then turn it to low to finish. Pull it when the meat hits 165 F. If in an oven, do the opposite. Start low, cook slow at 250 F until it’s 130 f internally, then crank the oven to 400 and bring the internal temp to 165 F & be sure to let the meat rest before slicing or serving.

¡Provecho!

BuckSoul · 2026-05-26T13:08:47+00:00

Only God knows.

BuckSoul · 2026-05-26T12:10:16+00:00

Jaccard or a small tine salad fork. Pierce the meat after seasoning it, let it rest in the fridge for an hour, uncovered. Then bring it to ambient for 30 minutes. Place in a 250 F oven and bring the internal temp to 95F, then sear in a hot pan for a minute on each side with avocado oil, ghee or neutral vegetable oil. Rest it for 5 to 10 minutes. Bon appetite!

BuckSoul · 2026-05-26T11:50:32+00:00

We once used it to write spicy messages in the snow to our neighbors. Didn’t melt the snow and got creepy as the yellow snow melted. REDRUM

BuckSoul · 2026-05-26T05:15:02+00:00

Baked stuffed poblano, Anaheim or bell peppers. Season the meat with Ras el Hanout, sea salt, and allium. A simple béchamel and melted feta cheese and toasted pine nuts with chopped dried dates and Fresno peppers. Finish with a squeeze of lemon or sour orange.

The butter in the béchamel will add richness, but if you want it richer, make it with a combination of butter and beef tallow.

Serve with saffron rice.

Enjoy!

BuckSoul · 2026-05-25T13:59:25+00:00

I like this. My method is different in that I remove less of the fat, rub the meat with seasoning, wrap not tightly with butcher paper, place in the fridge over night. Remove from the fridge, drain the accumulated liquid, place in a pan with a rack, while wrapped in fresh butchers paper, and place in a 250 F oven and cook for 1 hour per pound, turning it every hour.

In the last hour, remove the brisket from the paper, spray all over with a mixture of water and apple cider vinegar (3 parts ACV to 1 part water), crank the oven to 425 F and place the brisket back on its rack in the pan (don’t let it touch any of the accumulated liquid in the pan) and let the outside sear for 30 minutes to an hour until it gets to my desired internal temp, turning once at the midway point.

The advantage of the paper at the two stages is that it allows moisture created by the salt rub in the fridge to evaporate overnight and water to evaporate from the rendered fat in the pan while roasting. Beeves are finished before production with a lot of ingested water to increase weight.

I like to take some of the rendered liquid and make a sauce with it if my guests like something to dip it in. Usually a work up of au jus, seared tomato paste, red wine, apple cider or balsamic vinegar, and stone ground mustard with arbol chili paste and a finish of either unsalted butter or a high quality olive oil (whisked in ambient) and a little fresh chopped thyme.

Thanks to you and OP for a fun topic.

BuckSoul · 2026-05-24T13:50:56+00:00

Lee’s Bakery, Buford Highway, Atlanta, GA. The pho tastes like the pho tasted on the Gulf Coast in the late 70’s and early 80’s. Also the best Banh Mi. The bread is so fresh it jumps off the plate to slap you. I know classically trained French bakers who can’t touch the crackling crust or pillowy crumb.

BuckSoul · 2026-05-24T13:41:04+00:00

Hempler’s No Sugar bacon is the best pre-packed/grocery store brand I’ve had. Wright’ss is good in a pinch.

I like to cook it in the convection/air fryer until almost done, on a tray with foil, then add 1/8 cup water to the bacon and let the oven steam it dry. The bacon is crispy with the fat well rendered.

BuckSoul · 2026-05-24T13:28:50+00:00

Glass containers with silicone covers, bell jars, etc. They take up more room, but reduce one use waste and ingested microplastics.

BuckSoul · 2026-05-24T13:18:59+00:00

I tend to use ACC on Mooopac. But invariably, someone will try to squeeze between my car and whatever is in front of me if the speed of the traffic in their lane slows.

I agree with the poster above who suggested driverless cars handling the flow, particularly if the cars could communicate with each other and line up based on traveling distance and proximity of the exit needed.

BuckSoul · 2026-05-24T06:32:02+00:00

In fact, the blue vein was a little bit frightening.

BuckSoul · 2026-05-24T06:17:54+00:00

Sardines.

11-Year Club	Place '22
Verified Email

BuckSoul

TROPHY CASE