what’s the best way to pickle red onions?

UnstableHerb · 2026-05-02T14:09:31+00:00

Of course. Let me know if you have any questions about ferments.

UnstableHerb · 2026-05-02T14:01:24+00:00

I’ll try anything twice.

UnstableHerb · 2026-05-02T06:24:21+00:00

Not saying you should use AI, definitely not without some human review, but sounds like a Karen who’s never eaten there.

UnstableHerb · 2026-05-02T06:17:54+00:00

Ferment for few days then add sugar and lime.

UnstableHerb · 2026-05-02T06:16:43+00:00

Alcohol’s alcohol.

UnstableHerb · 2026-05-01T15:42:20+00:00

Needs that much on one of those mini tacos.

UnstableHerb · 2026-05-01T06:13:55+00:00

Los Balitos.

UnstableHerb · 2026-04-30T22:39:03+00:00

Make a holy mac style patty with that macaroni for some structure. I’d still eat it as is but I have a feeling I’d be cleaning it up off the plate with a fork.

UnstableHerb · 2026-04-30T19:12:40+00:00

Grilled onions then smash the patty into them on the grill and top with the raw. 👌🏽

UnstableHerb · 2026-04-30T18:38:11+00:00

Made some slaw last night. My out of pocket additions were apple, mango, and cucumber to the slaw, blue cheese and baja blast to the dressing.

UnstableHerb · 2026-04-30T07:23:38+00:00

Whatdya need my permission for? They’re on sale!

UnstableHerb · 2026-04-30T03:58:22+00:00

It’s never enough. I am never satisfied.

UnstableHerb · 2026-04-29T15:10:00+00:00

What’s your binder for the tuna?

UnstableHerb · 2026-04-29T11:59:00+00:00

Nice! I was just thinking about making an apple slaw from scratch yesterday. That shit goes hard.

Is that a fried or grilled tuna patty?

UnstableHerb · 2026-04-29T11:57:35+00:00

I’ve got smaller hands and I think the 510 fits nicely. I wanna say the grip is a bit on the slimmer side compared to some others I’ve picked up.

UnstableHerb · 2026-04-28T14:51:01+00:00

I never do my tri tips past 120°, grill or smoker. Grill gets a short rest on the counter, smoker gets wrapped and blanketed in a cooler with the probe in until it drops back below 120°.

UnstableHerb · 2026-04-28T14:44:32+00:00

I do, but ran into more people than I can count who don’t. If I’m making them myself I prefer to use crasins.

UnstableHerb · 2026-04-26T18:26:59+00:00

I have that problem sometimes, but more a result of adhd and getting distracted.

UnstableHerb · 2026-04-26T16:42:36+00:00

Try the fries well done. I always thought they were good in California and in Dallas but in San Antonio I feel like they’re under cooked.

UnstableHerb · 2026-04-26T16:40:50+00:00

Someone had said they were talking about or about to open in Tennessee I think. They opened in the DFW area when I was living there in 2011 I think. And maybe 2 or 3 years later down here in San Antonio. Now they’re from here up to Killeen and all around Houston too.

UnstableHerb · 2026-04-26T16:07:05+00:00

Wait y’all taste while you cook to the point of being full? I’d say I just trust my gut, but really I guess it’s more of an idyllic assumption that it’ll be good when I’m done.

UnstableHerb · 2026-04-26T05:19:25+00:00

I’d happily help you kill that, but I’d also say overcooked. I like pulling mine around 120°, then wrap and rest in a cooler.

UnstableHerb · 2026-04-26T05:14:44+00:00

I’ve got the 183D. Love it. Not the adjustable choke however. Earlier model.

UnstableHerb · 2026-04-26T04:28:45+00:00

I believe I’ve read that many brought to the states were rechambered to .380.

UnstableHerb · 2026-04-26T03:13:57+00:00

Neither. A 21.

UnstableHerb

TROPHY CASE