Some of y'all are taking this way too literally.

Look here: https://texags.com/forums/67/topics/3550537/replies/72834914

HECUBUS likes garlic butter on his sandwiches

I'm poking him about that (and pesto and guac) on his other sandwiches.

The fact that I mocked myself with the 'authenticity police' tag should have been your first sign it isn't serious.

Backyard Gator said:

---

Rattler12 said:

---

From what I've read, caprese refers to a salad.......not a sandwich.....so technically there can be no caprese sandwich to start with. Much less with turkey and Guac....what say our culinary gurus?

---

This is correct, but you can put insalata caprese ingredients inside bread, and call it a sandwich.

If you put garlic butter, pesto, and guacamole in a caprese salad, no one is going to call that a caprese salad anymore, much less if you put it on a bun as a sandwich.

---

Big question is .........Who cares? If you want to put cocoa cola in your oatmeal and call it an oatmeal float have it. It's your coke, your oatmeal and you're the one that's gonna eat/drink it. Call it what you want to.

The only time it really matters is when you're ordering something at a restaurant or going to someone's house. If I order a caprese salad at a restaurant and it comes topped with ranch dressing and croutons, I'm sending it back.

Words mean things, and people have certain expectations when something has a somewhat standardized definition of what it is. If you want to deviate from that, have at it. Just call it what it is.

Rattler12 said:

---

Backyard Gator said:

---

Rattler12 said:

---

From what I've read, caprese refers to a salad.......not a sandwich.....so technically there can be no caprese sandwich to start with. Much less with turkey and Guac....what say our culinary gurus?

---

This is correct, but you can put insalata caprese ingredients inside bread, and call it a sandwich.

If you put garlic butter, pesto, and guacamole in a caprese salad, no one is going to call that a caprese salad anymore, much less if you put it on a bun as a sandwich.

---

Big question is .........Who cares? If you want to put cocoa cola in your oatmeal and call it an oatmeal float have it. It's your coke, your oatmeal and you're the one that's gonna eat/drink it. Call it what you want to.

---

Taps the sign

Quote:

---

*The tarragon is actually Mexican Mint Marigold, which is a Texas native plant that is much easier to grow than tarragon and tastes exactly the same.

---

Your footnote made me look it up, says it is aka Mexican tarragon.

Do you grow your own?

FIDO*98* said:

---

Closed on our new house today. We'll be moving in all weekend and I'm traveling next week, but I'll be looking forward to taking this for a spin and get back to contributing. I'm going to miss my Blue Star, but the Mrs had enough after 15 years of cleaning up gas burners

---

$20,000 oven?! You sir, are rich, bich.

It's an existing home that was fully remodeled 2 years ago. I would have gone with Thermador personally, but it was definitely nice to find a house that fit our needs that didn't have a range I'd want to replace immediately. We don't have a mortgage though so yeah, not poor

Backyard Gator said:

---

Quote:

---

*The tarragon is actually Mexican Mint Marigold, which is a Texas native plant that is much easier to grow than tarragon and tastes exactly the same.

---

Your footnote made me look it up, says it is aka Mexican tarragon.

Do you grow your own?

---

Yes. I planted some last fall in my mostly Tx native bed. It's one of those that the less you pay attention to it, the better it does. I've tried to grow tarragon, and it's been terrible.

GAC06 said:

---

Induction

---

This is my AI generated perfect range. Dual fuel with two induction elements, double griddle, 2 gas ultranova 500-25000btu burners, and a electric steam oven.

Nm. No need to derail thread again.

Eggs and Devils 7x2

But the prep area is clean, so I'll allow it.....

It was fairly easy to make. Pretty basic ingredients too.

I've had that happen as well with that recipe. Working the dough a little more than the recipe calls for will help develop more gluten and make the structure better.

I mean, since you already have flour, salt, and eggs, you can go ahead and make cavatelli (gnochetti) and leave the ricotta out of it.

HTownAg98 said:

---

I've had that happen as well with that recipe. Working the dough a little more than the recipe calls for will help develop more gluten and make the structure better.

---

Thanks. I also screwed up and cut them too big. No clue why but I immediately knew it when they came out of the water. Next time, the cigars getter rolled smaller.

You see that scene in the beginning of Burnt where Bradley Cooper shucks one million oysters as a form of penance?

Those look sexy

Doing ribs tomorrow for the family! Will post some pictures.

ETA image and description…

Doing ribs this evening for my birthday dinner… Decided to do a little taste test sampling. Costco three pack had three nice racks of ribs so it should be a good platform. I treated all three with a light base layer of NuNu's Cajun seasoning, as is my usual recipe for pork ribs.

At the right side, we have only Nunu's Cajun seasoning, my wife's favorite way to have them. I will finish these with Kirkland New Zealand salted butter, but no sauce.

In the middle is Meat Church Honey Hog (w/ light base of NuNu's). I intend to finish these with Kirkland New Zealand salted butter and Blues Hog Competition Blend sauce.

At the left is HEB's Sweet Texas Heat (w/ base of NuNu's). I intend to finish these with Kirkland New Zealand salted butter and HEB Memphis Style BBQ sauce.

We'll see how this goes!