Displaced Texan

Mrs Tex has a craft business. One of the big things we learned was people want stuff for nothing. They don’t want to spend more than $20 in most cases. Especially if there are a lot of vendors present. My advice, keep it under $20. Hell, I’d buy one if I saw you at a show somewhere.

Golden Corral?? Those places are bloody AWFUL. No human should eat there. Nasty buffets, and the infamous ‘fountain of filth’ chocolate fountain. Gives me gastric distress just thinking about it.

“Cut it high, and cut it often” is my dad’s mantra. I heard that my whole life growing up. Hes a Master Gardener...(sadly, I did not inherit that gene), and always kept a beautiful yard. I try to follow that advice with my yard. I keep the mower on the highest setting and cut 2x/week during heavy growth.

IF I were a red dot shooter, I would choose the 100yd zero. Seems to be the best overall for real world shooting. My eyes work best with a low power magnified optic, such as a 3x or 4x ACOG, and it happens to match my rifle needs best.

Horrible. Prayers to the families of the victims. I hate to say it, but this shows when you disarm the law abiding citizen, they become easy targets for criminals with guns.

A long time ago, we raised our own Angus beef cows for our own comsumption. We got some DAMN fine steaks out of them, but is was hideously expensive to do so on a small scale. Nowdays, we just find a good butcher.

A ribeye is my go-to steak. Cooked rare, the bloodier the better! Mrs Tex likes a filet, so I buy whole beef tenderloins and cut my own steaks according to our liking. A good quality filet will be like butter, even when cooked rare.

I’ll be back in New Haven this afternoon and tomorrow. Think I’ll be hitting Louis’ Lunch for a burger....

Most steakhouses season a steak too much for my liking, however there are a few good places local to me. Library II in Berlin has been mentioned. It’s great, but like eating dinner in a cave. Hard to see what you are eating!!! Great steak though, by the ounce. The Chop House in Voorhees is pretty good too. Not had a bad meal there, in the few times I’ve been. Personally, I prefer the steaks I do at home. I buy good quality beef, and cut my own steaks how I like them. Rub it with a garlic clove, sprinkle it with kosher salt and a little fresh cracked pepper, and cook that beast. Awesome on a wood fired grill, but lately, I’ve been using the Alton Brown cast iron steak method. Hard to beat!!!!

I haven’t explored that area yet. Glad you enjoyed it!!

I always thought that little burger jig they use was pretty cool. Love the simplicity of the burger they serve. No condiments...but none are needed!! A little cheese, grilled onion, and a tomato slice between 2 slices of white bread, and it’s perfect the way it is. The flavor of the beef they use is outstanding.

Yeah, I’m not going to be the test case.... I don’t think the IRS will take too kindly to this.

Paging @1LtCAP to the white courtesy phone.

I used to like you, Ray Ray.....

I wear my nerd badge proudly!

Rebel scum

May the 4th be with you. Always.

I like mine with lettuce and tomato, Heinz 57 and French fried potatoes. A big Kosher pickle and a cold draft beer. Good God Almighty, which way do I steer!!

I’m not really a beer drinker (unless I’m on a beach in Mexico), so I’ll stay out of that end of the discussion. Besides the burgers I make at home, I REALLY like Louis Lunch in New Haven, Ct. Supposedly, they are the ‘inventors’ of the hamburger. I don’t know for sure if that’s true, but I DO know they make a mighty fine burger. I stop there every single time I go to New Haven on business. It’s a burger worth waiting in line for.... Check them out here: http://louislunch.com/

I’ve been to Hard 8, it’s good, but it’s not the place I recommend to people. Nor is it the place I go to EVERY time I go home to the ranch. To each their own.

Seriously??? So MANY excellent mom and pop places there, why would anyone want to eat at a chain place? You can get that at home.

I don’t eat much hot sauce these days, as it turns my gut in knots (Crohns Disease), but when I did, Crystal Hot sauce was my go-to. Better flavor than Tobasco, less salty. Years ago, when I was a young sea pup, the habanero sauces were the bomb on Tex Mex food.

@Purple Patrick Be sure to get you a cold Shiner Bock to go with that bbq. Hell, you may never LEAVE Texas after that!! Seriously though, you have to come back, there’s Pork Roll/Taylor Ham to eat in NJ...and besides, you gotta bring me somma dem ribs!!

@Katie Park Great job on your article. Thanks for writing a factual article about firearms, and firearms owners. DT