Tuesday, March 26, 2013

STOP Buying from Pet Stores...

The dog's name was Ridge and he had a family.

A dog located within the confines of his own family's fenced yard should be safe. Unfortunately, that is not always the case.
Days ago in New Brunswick, N.J., the body of a tortured dog was found in a trash bag in an upscale neighborhood.
The dog's name was Ridge and he had a family.
A microchip embedded in the young dog's body allowed the authorities to determine who that family was, and piece together what had happened prior to Ridge's untimely death.
Until the day that he was stolen, Ridge was a beloved friend and playmate to his family's two young children, ages 4 and 5.
But unscrupulous people stole Ridge from his gated, fenced yard and abused him until the day that he was dead and thrown away.
According to the NJ SPCA, Ridge was:
stolen as he played in a locked and gated back yard, used as bait, starved, neglected, abused, burned and tossed out of a moving car window
Along with the heart-wrenching description of the torture that Ridge was subjected to, is a dire warning to pet owners, "Protect Your Pets! Pet Theft is again on the rise."
Dog fighters, searching for so-called "bait dogs," do not follow rules. They do not respect boundaries, and last, but certainly not least, they do not care.
Protect your pets, help spare them from being tortured and killed like Ridge.
According to the NJSPCA, an investigation is underway into this innocent dog's horrific death.
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Monday, March 25, 2013

@howell371 does lunch at Shorty's Texas Bar-B-Q...

 With last Friday's "No Response" from aka @BBQsnob via twitter as too where to eat sum good Q in the town of the Forney Jackrabbit, @howell371 and his son set out into the dubious East Texas BBQ wilderness.  After the high school basketball game the hungry duo had there sights set on Shorty's BBQ.  Says Howell, " I was pretty fired up about this joint... until I tasted it.  Meh." nuff said.


Shorty's Texas BAR-B-Q on Urbanspoon

Our House 3/23/13

Bushes started as little baby shrub's.

Friday, March 22, 2013

Mushroom Clouds Recipe by Tasty Licks BBQ Supply...


1 24 oz pkg of button mushrooms
4 strips bacon
2 pkgs cream cheese
1/2 med onion minced
1 garlic clove minced
2-3 jalapeno peppers chopped fine
2 oz shredded sharp cheddar cheese
2 tsp Tasty Licks BBQ Flyin swine rub or your favorite

soften cream cheese
fry or grill bacon until almost crisp
clean and remove stem from mushrooms
in a bowl mix bacon, cream cheese, cheddar cheese, onion, garlic, pepper and rub.
 oil pan, mushroom caps upside down, scoop and sprinkle with more rub.

cook about 30 to 45 minutes until cheese melts or so and enjoy.

Pico de Gallo by Kitten with a Whisk...

Pico de Gallo
* Makes about 1 ½ cups
-          1 cup diced tomato, about 2 medium tomatoes seeded
-          1/3 cup diced red onion (you can use white or yellow)
-          2-3 tablespoons fresh minced cilantro, depends on your taste
-          Juice of ½ lime
-          Salt and Pepper
  1. Prep all ingredients and combine in a small bowl. Season lightly with salt and pepper and allow to sit for 10-15 minutes before serving. 
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Today on Wall St....

 a two year range back from today 3/22/13.  at least were going up.
popular stock prices as of 3/22/13.  shoulda bought apple.

Wednesday, March 20, 2013

How to make The Godfather pasta sauce...


The often rather underrated element of gangster movies is the saliva-nabbing selection of great Italian food that's on display.
We've already told you how to reproduce the prison feast from Goodfellas and now we take a look at another mob classic, The Godfather. Clemenza gives Michael some indispensable advice on how to make the perfect pasta sauce and we've given it our own spin, thanks to Dave Watts, head chef at the Cotswold House Hotel.
Serves four
Preparation and cooking time: 45 minutes
  • Ceramic dish or large pan
  • Chopping board
  • Cooks knife
  • Vegetable peeler
  • 50ml rapeseed oil
  • 3 x onions (finely diced)
  • 1 x medium sized carrot (finely diced)
  • 2 x sticks celery (finely diced)
  • 2 x sprigs of thyme
  • 2 x bay leaves
  • 2 x cloves of garlic (crushed)
  • 1 x tbsp of tomato puree
  • 500g vine ripened tomatoes or a can of quality tinned tomatoes
  • 250ml white chicken stock
  • 150ml red wine
  • 2 x pinch of salt
  • 1 x bunch of curly parsley
  • Grind of fresh black pepper
Place your frying pan onto a medium heat and add the oil. Peel and dice all vegetables to a similar size. Place the onion into your pan first, add the salt, cover and cook for five minutes until soft and with no colour. Add carrot, celery and garlic and continue to cook for another three to five minutes until these soften. Add the thyme, bay leaves and tomato puree, and cook for a further two minutes. Turn the heat up to high and add the red wine allowing this to reduce to almost nothing. Now add the tomatoes and stock, bring to the boil, then reduce the heat to medium and cover with a lid and allow to cook for fifteen minutes. Uncover and allow this to reduce a little.

To Finish
Take your favourite egg pasta and cook in salted boiling water. When cooked drain and add to the pan with the sauce. Roughly chop the parsley, season to taste with a little salt and fresh black pepper, sprinkle with the parsley and serve.

Dave Watts is head chef at the Cotswold House Hotel. Rooms start from just £120 per person, with main courses at The Cotswold Grill ranging from £9.50 to £23.00. The Dining Room (fine dining restaurant) reopened in May. For further information, hotel and restaurant reservations, visit www.cotswoldhouse.com or call 01386 840330.

Monday, March 18, 2013

Mary's awsome Paella party!!!

Once a year Mary has a house party for her family.  Last year I cooked briskets.  This year Mary cooked her famous homemade Paella.  One of two large pans was feed to a hungry crowd.  She is quite the cook.  This looks so great.

Friday, March 15, 2013

Lue'isiana Po Boys Carrollton Tx.

Visited "Po Boys" last friday from the recommendation from my boos and friend @Howell371
Man was he right.  Cool little place in downtown Carrollton Square.  Basket was 3 large pieces of hot Lue'isiana Style catfish, fries and hush puppies.  Was all I could do to finish it off.  Next visit will be the catfish Po Boy.  I"ll fo-sho be back.

 Lue'isiana Po Boys on Urbanspoon

Tuesday, March 12, 2013

Early Morning at Franklin June 14th 2010

This page copied from Robb Walsh Texas Eats


Early Morning at Franklin

The pit at Franklin Barbecue trailer in Austin was once used at John Mueller’s on Manor Road.

The brisket is wrapped in butcher paper after its smoked for 8 hours or so.

You can buy barbecue by the pound or by the sandwich. The Tipsy Texan sandwich with brisket and sausage sounds suspiciously similar to Mustang Creek’s Bohemian Special.

Assistant pit man Terrence Henry wears goggles and a respirator when he opens up the pit.He doesn’t want to end up with a persistent cough like his boss, Aaron Franklin.

Saturday, March 9, 2013

David's Barbecue Pantego Tx.

Stopped at David's BBQ for lunch on the way to the Big Home Show on Saturday in Arlington.  Old School kinda bbq shak that I would love to visit once a week.  The staff seemed super nice and always doing there best to keep the customer's happy and full of good Q.  Plenty of meat on each plate for sure.  Laurie says the best sandwich she has ever had.  And the onion rings were great.  My rib plate weighed about 2 lbs.  Touch dry but very tasty.  Got a slice of brisket that was a little under-cooked but otherwise good.  Why can't we have a place like this close to my house.  If we are back in the neighborhood, I'll be back. 

 David's Barbecue on Urbanspoon