You’re right, of course, I DO owe you.
And I’d completely forgotten to report back on the rest of the trip. I’ll go through the photos I took and post them up in a day or two. Promise.
As for the culinary souvenirs, one of the recipes I was doing the shopping for was this one for “Texas-Style Chili with Slow-Cooked Brisket” which I got around to cooking last week.
Given the industrial-sized quantities of beans and tomatoes in the recipe I can already hear the groans about this not being remotely “Texas-Style” but that said, it’s really rather good. The online butcher I’ve been using for several years recently started offering bone-in brisket so this went into the slow cooker for eight hours, supplemented by a couple of ox cheeks I had in the freezer. The only deviances from the recipe I made were to chill the cooking liqour overnight to remove the fat and replacing some of the chili powder with a few dried anchos.
Incidentally, this means that I’ve now got most of a can of chipotles in adobe sauce sitting in the fridge, so if anyone has any suggestions on what to do with them, I’m all ears.
