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Posted

Thanks man...this looks promising

It kinda does actually. Some of the reviews say bland, and when I think hot dog chili sauce, I think 'double ground' on the beef should be about the first thing the author emphasizes, but the ingredients look close enough to right.

 

Ima hope this thread is where I find that elusive hot dog chili sauce recipe I've been looking for for decades now. )

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Posted

Just for that, we're knocking your title of Training Camp Reporter to Training Camp Junior Reporter.

Actually Beane just traded him to Denver for a future round pick.

Posted

In far more important news, the second Az Teds location opens soon.

When the first one opened in Tempe there was a second one in Glendale. That didn't stay open for very long. Maybe a year or two I can't remember. I think the story was that Spiro retired to AZ, immediately got bored, so he opened two in Phx area, but didn't want to bother going back and forth between the two, which were pretty far away from each other. So he closed the other one down. That was 25 or more years ago. The Tempe one is still packed all the time.

Posted

So did I read the update correctly from Astro that Pegs was not really in AZ and that there isn't real dialogue here involving JJ Nelson or some other potential trade?

Posted

So did I read the update correctly from Astro that Pegs was not really in AZ and that there isn't real dialogue here involving JJ Nelson or some other potential trade?

no but do you have any recipes to share or
Posted (edited)

no but do you have any recipes to share or

 

I plan to make some braised short ribs on Saturday.

 

I'm going to season heavily with salt/pepper, and then sear them in coconut oil to get the outsides nice and crisp. Then I'll remove them to a foil pan and drop a chopped onion in the saute pan to cook down.

 

Once the onion is softened, I'll add a hefty spoonful of tomato paste and some chopped garlic and cook that down for 4-5 minutes. De-glaze with a bottle of red cooking wine (because I've got some sitting in the pantry) and reduce by half is the plan.

 

I'm then going to pour the reduction over the short ribs and add beef stock as necessary to get the ribs at least half-submerged. Then it's into the oven at 350 for 3-4 hours until they're fork tender.

 

I'll probably make rice to go with them because I'm lazy, and I have basmati sitting in my pantry next to the cooking wine :lol:

Edited by thebandit27
Posted

 

I plan to make some braised short ribs on Saturday.

 

I'm going to season heavily with salt/pepper, and then sear them in coconut oil to get the outsides nice and crisp. Then I'll remove them to a foil pan and drop a chopped onion in the saute pan to cook down.

 

Once the onion is softened, I'll add a hefty spoonful of tomato paste and some chopped garlic and cook that down for 4-5 minutes. De-glaze with a bottle of red cooking wine (because I've got some sitting in the pantry) and reduce by half is the plan.

 

I'm then going to pour the reduction over the short ribs and add beef stock as necessary to get the ribs at least half-submerged. Then it's into the oven at 350 for 3-4 hours until they're fork tender.

 

I'll probably make rice to go with them because I'm lazy, and I have basmati sitting in my pantry next to the cooking wine :lol:

This sounds great.

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