Well, well, well Gravy Heads! Welcome back!
I trust everyone is doing well and hopefully remaining virus free. It’s been a little while since we got together here and lord knows plenty of shit can go down in that type of timeframe.
Me?
Absolutely COVID fucking free.
Do I still wear a mask?
Nope.
I WEAR TWO MASKS!!
My hands are in a perpetual state of “lizard skin” but I follow all of the protocols to a fucking “T.”
Yep, still working at a physical location 5 goddamn days a week. We certainly did have our scare here at work. We had a mini-outbreak that almost required a call to the Department of Health. When there is a cluster of 3 or more positive tests it has to be reported and that information trickles all the way up to the state level.
We were fortunate (?) that there were only 2 positive tests in our building. Both of the positives were in the back of the building and not in my shop but I do interact with these guys daily.
Both are back to work and both were basically asymptomatic the whole time they were in quarantine.
Oh yeah, I did complete my move and am now back in my old hometown of San Pedro.
PEE-DROH!
Think I’m going to do a special edition of Sunday Gravy where I show off this vastly under-appreciated town. I forgot how much I loved this place.
Sure El Segundo was great, although very, very fucking white but Pedro has this character to it that is undeniable. It also has the ability to take your breath away with some of the views.
More on that to come.
Most of all welcome back people!
This is my 7th season of Sunday Gravy and for the life of me I had no idea I would make it this long.
Don’t worry, my desire to cook and experiment with new foods is as strong as it’s ever been but I’ve got to get seriously creative to keep coming up with new shit.
You may (will) experience a “Version 2.0” of something this season but I promise it will offer improvements and new techniques and ingredients.
Sunday Gravy is one of many features that runs during the NFL offseason in a blatant attempt to keep your eyeballs on [DFO] year round not just during the NFL season.
I appreciate your being here.
So, what do we have today?
My friends we are going to do Cochinita Pibil!
That’s right! That’s that dish from “Once Upon a Time In Mexico” that requires you to kill the cook once you find the best version it.
That’s from a fucking movie. Don’t kill any cooks please.
What is Cochinita Pibil you may be asking? Why it’s right in my motherfucking wheelhouse is what it is! It’s slow roasted pork shoulder cooked in herbs, citrus, spices and wrapped in banana leaves. AKA slow roasted Yucatán style pork. It’s a very old and very traditional dish. Originally it was slow cooked underground which also helps explain the use of the banana leaves.
This fucker is going to blow your goddamn minds!
“But yeah right?” I hear you asking. “You seem to be stuck on Southwest cooking.”
I do. Guilty as charged.
I offer several reasons why.
First? It’s cooking fresh and what’s in season and available.
Second: I’m pretty damn good at this type of cuisine and it’s goddamn tasty.
Also, it’s my environment. It’s part of living in LA for 30 fucking years.
Bukowski said it first: “I have the stink of L.A. in my bones.”
Let’s begin.
While easy to prepare you do; however take the challenge of finding two main yet very unique ingredients.
Check this shit out!
Those are banana leaves! Kind of looks like a fucking floormat for your car but they are quite tasty for today’s application.
Here’s the whole bag.
Where would one acquire these things? Many Hispanic and Asian markets carry them since they are used in Mexican and Thai cuisine. Jamaica also has a fish dish that’s wrapped in banana leaves so they’re not as rare as you would think.
Yes. I got mine from Amazon.
The second item that is a little odd but absolutely essential to this dish is this.
Achiote paste! Also know as Annato.
The fuck is that?
Not quite the texture of modeling clay but in the neighborhood. Achiote has been used as a cooking ingredient – it’s got an earthy, peppery, citrusy thing going on – but another key is its use as a food colorant. It’s been used as dye as well. It’s going to make this motherfucker today RED.
Yes this came from Amazon as well.
That Amazon order involved achiote paste, banana leaves and a new “bubble wall” for my fish tank.
I like to leave the Amazon workers scratching their heads when I order.
Now the real star of our menu today?
You already know that one if you’re a regular reader.
Let’s grab our old friend, Señor Puerco!
Yep. That fucker is my absolute favorite cut of any meat on the goddamn planet. That’s a Boston Butt folks. Something else I want to point out, if you enlarge that photo you’re going to see another amazing thing.
Buck. Seventy. Nine a fucking pound.
Damn skippy.
We’ve used this cut of meat more times than I can count on Sunday Gravy and it won’t surprise any of you that I’ll be using it again in just a couple of weeks.
I’m all about that pig, Boss!
Let’s do this motherfucker!
Cochinita Pibil!
3 to 4 pound slab of pork shoulder
1 onion – sliced thin
4 garlic cloves – minced
1 cup of orange juice – I used blood orange. 2-3 oranges worth.
1/2 cup of freshly squeezed lime juice (about 3 limes worth)
1 tablespoon of salt
3 ounces of achiote paste make sure it’s red (rojo) paste
Banana leaves to wrap.
Eh, you can use foil to cover if you don’t want to go the banana leaf route but fuck it, we’re going authentic style!
Note: this will require 24 hours to marinate in the fridge so adjust your schedules accordingly.
Now let’s hack!
Then salt the fuck out of it!
Seriously use the full tablespoon of salt.
Now we’re going to make the very simple marinade.
That would be limes and these beauties…
Blood oranges! We need a cup of orange juice. Two oranges wasn’t quite enough so I added enough regular orange juice to make a cup.
Juice up them limes too.
Combine the juices with the achiote paste. Pro tip: you’re going to need your blender. I tried using my immersion blender to save a dish or two but all I ended up doing was spraying red fucking food color all over the fucking kitchen.
Use the blender. That paste is denser than it seems.
Once the marinade is mixed go ahead and pour it over the piggy.
Yeah it’s a little harsh looking. Like, could be used in a zombie movie harsh.
Cover with some plastic wrap or foil and marinate overnight.
Next day and the rest of the prep is easy.
Slice an onion and mince some garlic.
You may need to heat up the banana leaves to make them pliable. I rinsed mine under hot water and then fully dried them with a paper towel.
Line the bottom of a Dutch oven with a layer of banana leaves
Put half of the onion and half of the garlic over the bottom of the leaves, then add in the pork and all of the lovely marinade. Place the remaining half of the onion and garlic on top of the pork. Cover with another piece of banana leaf and wrap as well as you can.
Slap a lid on ‘er.
Then into a pre-heated 325 degree oven for 3 1/2 hours.
I really need to tell you about the cooking smell. This being my first time using achiote I didn’t really know what I was in store for olfactory-wise but holy shit THIS SMELLS INCREDIBLE! My god it will drive you to drink. And guess what? You get to be tortured by the smell for 3 goddamn hours!
When done? Remove the lid.
Let’s unwrap our present, shall we?
Oh my! This should rest for a few minutes prior to gorging.
Now for sides, how about the traditional.
Of course.
I am my readers complete lack of surprise.
The traditional pinto beans, sorted and rinsed, some minced onion and garlic, salt, pepper, cumin, chile powder, chile de arbol, cover with water then low simmer for 2 1/2 hours. Right at the end of cooking add in some bacon grease and you are there.
Feel free to search the archives if you need full instructions but shit, I’ve made these roughly 25 times so…
Since both beans and the pork items are “assemble and let cook for a long-ass time” type deals why don’t we give an old nemesis another try.
Homemade corn tortillas!
Make the dough.
It’s basically one cup of masa harina (easy to find) and up to one cup of water. Texture is the absolute key to a proper outcome. It should be moist but not sticky. Too moist and the shit sticks to the press and the pan. Too dry and the bastard just falls right the fuck apart. It will take time and multiple attempts before your hands get the needed memory feel for the right texture.
Perfect consistency. That’s the shit I’m talking about.
Let rest covered with a damp paper towel for an hour.
Divide the dough into balls. I guess there were about a dozen or so?
Give one of them balls a press.
Fucking beautiful right?
Get it into a hot pan for about 1 minute per side.
Cook them all. Keep the cooked tortillas covered with a dry, clean kitchen towel while finishing the rest of the batch.
Let’s plate!
Super goddamn easy, just slap some pig on a tortilla maybe some pickled red onions if you prefer – recipe here.
You could also add on some crumbled Cotija cheese or even a splash of salsa. Of course I used my chile tepin on one and did the other one as seen.
Let’s take a look at them beans up close.
Pork up close.
Where to start? This dish is no “wall flower” dish. This bastard will punch you in the goddamn face with the flavors. It’s a game changer. Slow cooked savory pork with all of the citrus notes, the background of onion and garlic.
Motherfucker!
It’s salty, savory, smoky, rich, spicy, earthy and you put this shit on a homemade corn tortilla too?
Don’t be coming after my ass with a fucking gun for giving you this piece of gloriousness. I’m anti-firearm dammit!
Now that’s how you kick off a new season of Sunday Gravy!
It’s good to be back with you good folks. We’ve got a whole season of exploration and experimentation beckoning.
Damn glad to have you along for the ride.
My hope for this season is that it sees us through the last of this horrible fucking plague. Hopefully by season’s end we’ll all have our vaccines and we can even possibly look forward to getting together with friends and family.
Shit! Maybe even see a game or a concert! Fuck off! Remember those?
My biggest fear though is how long it’s going to take me to WANT to sit in a big ass crowd or on a packed plane.
/shudders
I’ve been home institutionalized for a goddamn year now.
Anyway. Thanks for reading people. You’re the reason I do this.
BE SAFE!
STAY ALIVE!
PEACE!
Achiote and /*squints*/ plantain leaves? Me gusta. What a season opener.
The wife and I were talking earlier and we have decided that we do want a border wall built, one between Florida and the rest of the country. Ibdt Georgia would pay for the entire thing. Give Florida to Cuba, and make Puerto Rico the 50th state.
That’s an excellent idea!
You should be Secretary of State.
Bugs has a plan!
I had a socially distanced visit with Eldest right, eldest granddaughter and the Wahini. We were outside, masked up and totally safe. It all started because Eldest granddaughter wanted to read The Shining and couldn’t find a copy. Eldest right said “Hold on.” And sent me a text. I also loaned her Night Shift. Those were the first two Stephen King books I ever read.
What’s the worst that can happen?
Yes, I got hugs.
It was awesome.
I first read “The Stand” and after I read the first page and I couldn’t put it down. I had never heard of Stephen King before this.
After that, I read “The Shining.” I had probably already seen the movie, yet the book was so intense that it wasn’t spoiled. I was reading one of “the maze” sequences (there are several) alone in my apartment on a bright sunny day and the book scared the shit out of me. That has never happened before or since.
Original version of The Stand or the unabridged?
Not sure. Those both sound the same.
I read The Shining in my bunk on my ship, and the part when the topiary came to life scared the shit out of me even though there were 85 other people in very close proximity to me. I still remember that moment almost 40 years later.
I was staying awake Chistmas eve/ morning reading that part of the book when the wind kicked up and tree branches started scratching against the windows in my bedroom. I no longer needed any help to stay awake and was one terrified 12 year old, didn’t stop reading though.
Understandable for that part to terrify a 12 year old, but I was a full grown adult in my early 20’s!
That’s the part.
Who would have expected there was actually a story about a guy that had eyes growing in his hands?
?resize=250%2C424&type=vertical&quality=100
My favorite King story: my mom and I swapped books that we liked. I gave her Salem’s Lot to read. One night, I’m stoned as fuck and I hear footsteps from upstairs. Ma came halfway down the stairs and actually threw the book at me. She then went back to her room and slammed the door. Less than two minutes later she stormed down the stairs, grabbed the book and stormed up the stairs. She slammed the door.
I was downstairs and laughed my ass off.
What book did she give you in the swap?
I think it was The Choirboys by Joseph Wambaugh. I still love Wambaugh.
I’ve enjoyed the Hollywood Station books he’s written since his humiliating scandal.
They’re all good too. I didn’t realize there was a scandal. I should read more.
Can’t wait for the final act in Our National Travesty wherein the senate, while previously finding, after delaying his impeachment trial so he would be safely out of office, that trump couldn’t POSSIBLY be impeached after leaving office, turns on a fucking dime and argues that trump can’t POSSIBLY face criminal charges re: the Capitol Insurrection because whatever he did, he did while president,and therefore cannot be charged. I believe they will thread that needle, and fuckface will waddle away, indictment free.
One can only hope that his poor attention to his health results in a premature demise.
[…] of all, how awesome is it to have Sunday Gravy […]
https://vimeo.com/512305078
A guide:
Caliente = hot as in temperature
Picante = hot as in spicy/hot food
Con especies = spicy as in having spices in the food
How will that help me in decipering SexcsiMexi futbol articles?
Chicas calientes can also mean horny chicks.
Also: muy caliente = cinnamon on my New England relatives’ oatmeal.
Sweeeeet
While I’m sure it depends on the place, do you think servers/bartenders make more or less on average when an 18% gratuity is automatically added to all checks?
Dead even due to averages. In the tourist places I have worked English and Aussies do not tip. If they do it is 5 to 10 percent. Euros tip sparingly and Japanese read the books and tip exactly that.
At a non tourist restaurant it is also dead even. Every group has some cheapskate that will tip 10 percent which bring the average down.
In most places up here tipout to the house is 7 percent minimum.
In Australia you make a higher average wage due to no tipping. Maybe 5 bucks a night at a bar. Servers do get tips but it is not comparable
In Scotland I was paid monthly and it was ok. At best 50£ a month.
I’ve spent some time at Holloman AFB in Alamogordo NM. There was a Luftwaffe squadron of Tornados out there up until a couple of years ago (https://www.holloman.af.mil/About/Units/German-Air-Force/), and talking to the waitstaff at the various chain restaurants/bars in town (Chili’s/Buffalo Wild Wings/Romano’s/Applebee’s, there’s not a lot to choose from), ze Chermans were the worst tippers on the planet, and the servers absolutely hated it when they showed up (which they usually did in groups of 20 or more).
Why is it so hard to find a place that makes decent guac when it’s one of the easiest things in the world to make? It’s also one of the best things to eat outdoors with a tasty alcoholic beverage and it would be nice if every place that can manage a mojito could manage to muddle a damn avocado too
Probably pretty labor intensive since you can’t really make it in advance without risking some Brownsing
You can prep everything but the avocados, and even the avocados won’t brown if you don’t expose themm to air. A layer of plastic wrap snugged in does the trick
I hate places that make it spicy. It’s fucking guacamole, people, it’s not a salsa!
Why do gringos think “Mexican” means “spicy”. That’s like saying “Indian” means “spicy” and that’s not just racist, it’s patently false.
I’m not a fan of the places that heap on the cotija, it’s too salty for me when there’s already salt on the chips. Plus it makes it gratuitously non-vegan, which doesn’t affect me personally, but I can see it being a pisser if it does
Very similar to feta, a little goes a long way.
Also, spicy shouldn’t be a synonym for hot (even though it is). There are lots of spices which aren’t hot, and even mild dishes can contain a lot of spice. But yeah, I like some salsas at medium or above, but don’t generally put chiles in my guac
Very true! You don’t find that problem in Spanish as there are different words for each term.
This is so true. Not just the fact that gringos equate Mexican food with spicy but the fact that it’s really not spicy at all. It’s more about fresh, simple ingredients and what’s in season. Similar to so many cuisines around the world.
I’m a spice lover and dig the burn but all in the proper environment.
I hate when they over smush the avocado, and it’s like green paste. Give me chunks, dammit!
Yes! This is my number one complaint! Especially when it ends up slimy/gluey
That’s weird, my number one complaint has always been that there wasn’t enough of it.
Well, that’s it – final score – Hippo boo, Litre 2woo … and for the first time at Goodison since ’59ish
I forgot how it felt to win away against anybody. Yep the last win was at Goodison before I was born!
It’s not just a SALE, it’s a SLAUGHTER!!!
Here’s my haul today for a grand total of $29.91:
Ignore the labels. 2-pack on left – FREE. 4-pack in middle – $14.16. 4-pack on right – $15.75.
That there is 10 NY Strip bone-in steaks, and a total of 10.05 lbs.
At $29.91 total that’s $2.97/lb, or $2.99/each.
I’ll individually vacuum seal and freeze all these steaks, and they’ll keep for 3 years frozen and I’ve never noticed a loss in quality when properly thawed. I’ll take one out at a time. They’ll keep 3-4 weeks refrigerated if sealed, but once you open it the clock is running. I can get 3 steaks out of each of these cuts because I no longer prepare steaks the size of Texas eating contests. I actually now also eat fresh vegetables and salads.
Thanks to yeah right and RTD for informing me of this sale!
I could get off my ass and go to Von’s, but there are too many touristas up here. Mebbe they will still have some on Tuesday? ( they will not)
Ends 2/16. You have to have a Von’s club account (free) and use the coupon.
I have that!
Oooh, suspiciously cheap meat!
Just like me!
Gumby sent me this. He’s so romantic!
Nice! I had planned a romantic evening in with the missus, but unfortunately… someone decided to chance it with some leftover Indian food (and judging by the noises … romantic evening isn’t happening :D)
At least I hope she isn’t too ded to notice her VD (heh) present waiting on her pillow
Delhi belly is not a good time.
Definitely, especially when combined with the dipping sauce I made that can be used as a face numbing agent (being a bit too liberal with the reaper and the ghost peppers does that, apparently). On the bright side, she has a TV and a wall socket to keep her laptop charged, so at least .. she can suffer in comfort 😀
You have a tv in the bathroom? Fancy schmancy!
Even better – hoardy-shmordy 😀 The bathrooms are literally the last stop screens at home do before being send to the attic (both here and in Dublin), in this case the bathrooms have some top of the line… bargain-basement AndroidTVs (32″ HDReady) that we got for free when we reupped our mobile contracts (it was either that or tablets, but … we already have bathroom tablets… Yes, we have a tech problem)
Edit: Btw, if someone’s looking for a secondary TV for a kitchen or the like, the uhhh… Mi something or other’s quite serviceable at 150$ 😀
Edit2: I’m pretty sure they have tuners, but … we use them for streaming and stuff
FUUCCCKKK YEAAAHHHHH!!!!
YEEEESSSSSSSSSAAAAAAAJDJDBSJKSHSH
So I take it the score is currently litre woo, hippo boo?
Something Fulhamish is bound to happen.
Or Hippo’s mush will push Fulham to victory … despite the odds and stats suggesting that is unlikely
Also, uhh… guys? 2021 isn’t exactly being less 2020 than we hoped
Guinea declares Ebola epidemic: First deaths since 2016
Geez…
I have it on good authority (quite coincidentally, the same that said the Corona-chan was just a hoax) that Ebola is barely worse than the common cold 😀
Ooh, fun! I’m hoping to go in screaming agony, bleeding from every orifice.
I doubt it’ll come to that – I firmly believe that if ebola goes unchecked in a densely packed US metro area that it’d be cleansed with fire … basically think “Outbreak, but minus Rene Russo”
Maybe before the fires we could get all anti-vaxxers to visit to get their herd immunity, and then air fuel bomb the place with a super tankers worth of fuel.
Gumbygirl (artist’s conception):
Sunday Gravy!
https://images.app.goo.gl/b9kGv56eoVPDwyTJ8
Here ya go –
Thank you, my fearless flying friend! You are a gentleman and a scholar.
Nah, I’m cheeky fecker… but a cheeky fecker that likes snoopy :p (Plus I hate how Pinterest loves to pilfer pics from the general internet, yet is oddly resistant to people linking to pics from there 😀 )
Yeah, that pisses me the fuck off.
I know, Pinterest is a big bag o’shit! But Snoopy dancing always makes me happy.
WAITAMINUTE… Hippo and Litre weren’t joking?!
FT: Arsenal 4-2 Leeds – Aubameyang drills home opener, before converting penalty
We are currently in our own corners of hell.
On another note, NASCAR season is starting in less than an hour!
Go left turns!
And there’s a prayer for the sponsors.
*NASCAR intensifies*
It’s not cochinita without the pickled red onions. That’s a must!
We’re going to gain 20 lbs in the offseason, aren’t we?
If I have any say so.
Making chicken soup today. Carcass is currently in the pot giving up all its goodness. Will add rice and vegetables in an hour or so.
Sometimes I toss chicken and salsa in the slow cooker and let it ride for 6 hours or so. Then I strain and save the liquid that results and use it to make rice. That’s good eatin!
I could eat soup every damn day. Tonight I’m doing lamb chops in a cast iron skillet, and then I will make a pan sauce with the meaty juice, some blackberries, and a bunch of butter. Baked sweet potatoes with more buttah and some cinnamon. Gingerbread for dessert. Happy Valentines Day!
Do you deliver? That sounds good
Uggh. Here we go again. It will be fitting that Hippo’s Toffees will put the final nail in Mighty Whiteys coffin then ship us down the Mersey River.
https://www.youtube.com/watch?v=08083BNaYcA
If you mispronounce ‘cochinita pibil’ in Ciudad Juarez, you get a hooker and a Mr. Pibb
I had a six-week geology field camp at UT El Paso back in 1988, and spent plenty of time over in Juarez. Never had a Mr. Pibb during that time.
Plenty of hookers, though?
Absolutely. There was a bar called El Horizonte; of course we re-christened it the Club Horizontal. It was almost as much fun as Subic Bay.
Of course, now I feel guilty about it, poor girls were basically sex slaves, but when you’re 25 or 30 you don’t think those things through.
I want to see a formal dinner with Bielsa and Huggy Bear, to see if they iron their trackies
Sudden Change in progress??
Mrs. Cola just ordered me chiote paste. I am a very lucky lunatic.
Do you deliver?
/Sees EPL is STILL going on.
//Realizes I haven’t filled out my DFO soccer pick em thing in ages
Btw, knowing that Arsenal have Luiz in the starting XI… please answer me this (without spoilers) – have we at least managed to get a draw at the half?
you’ve gone young/positive behind THANKS, Aubamayang!!!!111 in attack, and y’all is killin’ it.
Har-har, very funny… 🙁
You are murdering smug Bielsa
> Buck. Seventy. Nine a fucking pound.
Speaking of which, those of you who have access to Vons need to hook yourselves up with some NY strip steaks at $3.88/lb. You will not see a better deal in your lifetime. I bought as many as they would sell me (10).
I ordered a 4-pack of $3.88/lb bone-in New York strip steaks yesterday for curb pick-up this morning at my local Pavillions (same company except more expensive). They made a substitution for a 2-pack of the same cut except at $10.99/lb. As soon as I got home I saw it and called the store and they refunded the order and I keep the steaks!
Now I’m about to go to a Vons who have plenty of the sale steaks and I’m buying the max.
Yeah, you gotta check that “no substitutions” box.
Yeah, I guess, but I would assume they would sell a 2-pack of the exact same cut also at $3.88/lb if they were substituting.
After a phone call I got it for $0.00/lb. Score!
That *is* a better deal, one must admit.
Yeah, that deserves a “like” on MyFace.
At HEB, if they don’t have what you ordered, they send you a text telling you what they are going to substitute and you have the option of accepting or refusing.
You used to get a NY strip steak in Times Square in the 80s for 5¢ a pound.
That all went to shit when Dinkins did away with the ‘Big Gal Premium’ in ’89.
Down in the Meatpacking District in the 80s you could get a New York Strip Steak the hard way.
found a funny:
the guy who invented submarines really said “this boat is gonna be shy”
Anyone know what that cut of meat is in Mandarin? I figured if I am going to the Latin market for banana leaves I had might as well go to the Hong Kong supermarket/butcher. (Nawt many english/french speakers there)
Whatever you do, don’t order the “Chiang Kai Shek Did Nothing Wrong” special.
Specify pork so you don’t get dog shoulder.
Heh, MovieBlob… aka the gift that keeps on giving.. I present to you the
“Movie reviewer or Nazi” quiz 4.0 😀
That looks fanfuckingtastic
Is fo-reals Mac officially the winner of life?
1) Owns a football club.
2) Apparently, is buddies with Ryan Reynolds.
3) Married to fo-reals Sweet Dee.
4) Named one of his kids “Axl”
1) Yes and soon he’ll find out that not all football teams print money… in fact, most are break even at best
2) Bradley Cooper’s better
3) … meh
4) Not something to be proud of
#3 has just put you on my list. WCS’ too. She is teh most perfect lady, and not at all like a bird.
Put me on as many lists as you’d want, but that doesn’t change the fact that she looks like a slightly more put-together version of Jack Nicholson’s Joker
But does she eat cheese?
Sunday Gravy is back!
But that means…
AH! I FORGOT ABOUT REQUEST LINE!
Was this area of LA named after Doyers great Pedro Guerrero? I will assume so.
He doesn’t pronounce his name properly. It’s Pee-droh not pay-droh
One of the many things that make the movie “Chinatown” a perfect example of LA noir is the accuracy. Jake even talks about a fellow detective “in Pedro” with perfect pronunciation. Also the scene where he is almost drowned by the phantom water flow was shot in Sunken City, a section at the end of Pacific where several blocks of residential neighborhood tumbled off the cliff and into the Pacific Ocean back in 1929.
Another fun fact: the scene in The Big Lebowski where they scatter Donnie’s ashes was also filmed at Sunken City.
Here’s a nice blog post about Sunken City:
http://blogs.dailybreeze.com/history/2018/09/15/san-pedros-sunken-city-began-with-shifting-earth-in-1929/
That’s good stuff.
If you haven’t made the beans recipe yet, give them a go. Out fucking standing!
Just a quick PSA: If any of you lads and lassess decides to get a new pair of headphones – stay away from AKG, unless you’re buying new old stock that predates the 2017 production line shutdown in Austria (as there’s a serious decrease in quality). Better yet – just get a Grado or Austrian Audio (the guys that were laid off by Samsung when they nuked AKG started this one) set instead 😉
Now I have to head to the Latin shop. Damn……
Yup!
Need more ammo for Snaxx anyway.
We all know the real reason why you want to do it… you’re trying to leverage decilitre (or rather him screaming full-bore in the shop) for a discount :p
Cant really take him to the ethnic markets as the aisles are so tight it would be carnage as he is too big for a damn cart already.
Toddler carriers are a thing! Hell, they’re so-too-a-thing, that some fuckwit decided to make a tacticool version of that (no, I don’t own/want one and yes, I think the creator should be send to a re-education camp)
I hear those are a big thing in Western China!
Actually I was thinking
NorthBestest Korea EVER, tbh. That said, I must say that I keep laughing when I hear the US talk human rights and point towards the Chinese atrocities, while ignoring its own “missteps” 😀Edit: That goes basically for every government, btw – the EU (and constituent nations), Russia, GB, Brazil, China……. even Bestest Korea EVER
Only Ireland and Sweden are perfect (if we ignore the eugenics including forced sterilization, war crimes, various church-related scandals…….)
I had a 3-year old twin (once she wouldn’t ride in the cart) face plant on a Happy Meal toy in the grocery aisle. So. Much. Blood. That was…not a fun phone call to then-wife.
For the love of Jebus, why didn’t you use the tried and true excuse of “A priest did it” ?
Only needed 1-2 stitches, the bridge of the nose just bleeds like a motherfucker. In the end, it was just nice to have that small scar help identify when they were in their “most identical” phases.
Very good opening SG-21. Is this the recipe from R Rodriguez himself? I think the dvd had extras that included him showing this dish.
“Thank you, I know what ‘el’ means.”
The great thing about blenders, they are the easiest thing in the kitchen to clean. Just put in a bit of dish soap, fill half way wil hot water, slap the lid on and blend! Pour out and rinse with cold water. Does the same thing a dishwasher does, just in 10 seconds and way better!
That there is one of my very sparse collection of cleaning tips. Cleanup is really the only big drawback to home cooking
Goddamnit, I am the dumbest person in the world for never having thought of that.
Welcome back, Righty! Looks wonderful!
It does look kinda nice (especially with some diced ghost peppers added to the onions and garlic), but to be sure… how ’bout we badger yeah right into sending us samples of his cooking 😀