Way Too Early GDMT

[A.J. Hicks]

It's way too early. . . I am really only thinking week one right now, but maybe the discussion can fan out into other matchups through the season (Seattle hot dog)

But right now focusing on Houston.

I like to try to look at matchups and cities and see if certain cities have specific meal they are know for (ie Buffalo - beef on weck, as mentioned seattle dog, cincinatti chili, etc) and try new recipes.

Rams week one is verses Houston.

In my short search I saw that Houston is well known for Thai/Vietnamese food.

We are thinking I'll make a good pho broth and we'll also make some Banh Mi.

 

[BigRamFan]

Love this idea. I see some great food being put out by you guys. But Houston and Thai/Vietnamese were linked in your search instead of BBQ/Tex Mex?! Maybe consider a new search?

 

[Merlin]

Thinking about BBQ chicken for opening weekend. I like to steam a big tub of rice, have my wife make some potato salad, and then grill up a batch of chicken. When ready to eat just heat up the baked beans.

 

[A.J. Hicks]

Love this idea. I see some great food being put out by you guys. But Houston and Thai/Vietnamese were linked in your search instead of BBQ/Tex Mex?! Maybe consider a new search?

I thought BBQ for sure would be the top mentioned. But through the thread many people said other places in texas would be better known for the BBQ but Houston has a hot thai/veitnamese scene. idk. I'm biased and way stoked to get after some banh mi

 

[Merlin]

"I love myself a hot thai."
~ @Loyal

 

[Tano]

"I love myself a hot thai."
~ @Loyal

Doesn't everyone?

 

[RamFan503]

Houston has a hot thai/veitnamese scene.

Finally a reason to actually WANT to go to Houston?

 

[Loyal]

Finally a reason to actually WANT to go to Houston?

And, fresh Gulf Shrimp sold daily! (miss that!)

 

[A.J. Hicks]

Bump and also. . .

Grabbed my oxtails and pho spice mix today.

The pho broth cooked around the ox tail meat gives the ox tail meat a tremendous flavor for my wifes homemade bread to make banh mi.

Plan to make the broth Friday/Saturday so it can really get after it

 

[RamFan503]

Bump and also. . .

Grabbed my oxtails and pho spice mix today.

The pho broth cooked around the ox tail meat gives the ox tail meat a tremendous flavor for my wifes homemade bread to make banh mi.

Plan to make the broth Friday/Saturday so it can really get after it

Want a full report. Sounds great!

 

[CGI_Ram]

I tend to always make chilli opening Sunday… Might do pizza.

I love this weekly thread. Gives me ideas!

 

[Faceplant]

I tend to always make chilli opening Sunday… Might do pizza.

I love this weekly thread. Gives me ideas!

Same. It's usually Chili week 1. I friggin love this time of year.

 

[snackdaddy]

Probably just do some nachos. With carnitas, beans, cheese, tomatoes, onions, salsa and guacamole.

 

[fearsomefour]

Finally a reason to actually WANT to go to Houston?

I hear there is a nice day in April....

 

[fearsomefour]

Bump and also. . .

Grabbed my oxtails and pho spice mix today.

The pho broth cooked around the ox tail meat gives the ox tail meat a tremendous flavor for my wifes homemade bread to make banh mi.

Plan to make the broth Friday/Saturday so it can really get after it

Never made oxtail, but, I make beef shanks on a semi regular basis.
A good slow 8 hour cook and they are rich, moist with great flavor.
Cheap cuts can be great go to homey meals.
Secret ingredient to add depth to the flavor of the beef shanks/sauce is a few sardines broken up and cooked with the shanks.

 

[Allen2McVay]

Bump and also. . .

Grabbed my oxtails and pho spice mix today.

The pho broth cooked around the ox tail meat gives the ox tail meat a tremendous flavor for my wifes homemade bread to make banh mi.

Plan to make the broth Friday/Saturday so it can really get after it

Wow! That sounds great.
If it's possible to post a photo when the meal is ready, some of us may enjoy an Out-of-Body Experience.

 

[RamFan503]

Never made oxtail, but, I make beef shanks on a semi regular basis.
A good slow 8 hour cook and they are rich, moist with great flavor.
Cheap cuts can be great go to homey meals.
Secret ingredient to add depth to the flavor of the beef shanks/sauce is a few sardines broken up and cooked with the shanks.

Sardines are an underrated add for richness in several dishes. People think they’re going to make things fishy but they just add a real depth of flavor if you use them right. I probably have about 6 different types of sardines along with a couple other small oily fish at my house right now.

 

[snackdaddy]

Sardines are an underrated add for richness in several dishes. People think they’re going to make things fishy but they just add a real depth of flavor if you use them right. I probably have about 6 different types of sardines along with a couple other small oily fish at my house right now.

 

[Faceplant]

Sardines are an underrated add for richness in several dishes. People think they’re going to make things fishy but they just add a real depth of flavor if you use them right. I probably have about 6 different types of sardines along with a couple other small oily fish at my house right now.

Indeed sir. Fish sauce is another staple for me in my soup arsenal. It smells like unholy hell, but adds richness and depth all day for Asian soups/dishes....

 

[fearsomefour]

Sardines are an underrated add for richness in several dishes. People think they’re going to make things fishy but they just add a real depth of flavor if you use them right. I probably have about 6 different types of sardines along with a couple other small oily fish at my house right now.

Awesome.
Just learned this but it makes sense....italy is surrounded by water after all....