• Start a personal food blog, or, start a community food thread for all.

The Count's Drunken Adventures In The Kitchen

I know we already have the drunken chef thread, but I'm going to start this anyway.  Almost anytime I snap a picture in the kitchen whisky is involved.  Don't let the beers with the plated pics fool you, I just crack one open to drink while eating since hot straight bourbon doesn't taste good with food to me.  The rest of the night is all WHISKY!!!  t didn't even know I had taken most of the pics I'm going to upload initially.  They date back to October 2015 or so and I just found them while uploading pics from the camera of a recent off-roading trip.
 
So lets start with Drunken Chicken Lo Mein…...
 

 

 

 


Next up is BBQ chicken, oven roasted potatoes and Ranch Style canned beans.  
 

 

 

 


Tostados?  I seriously do not remember making or eating these!
 

 

 
 
Click to expand...
Fried chicken on the way
 

Attachments

  • 25181931-70DA-41E1-A59C-F589A3A65A4B.jpeg
    25181931-70DA-41E1-A59C-F589A3A65A4B.jpeg
    141.3 KB · Views: 45
Looks like homemade Alabama white sauce in a Sriracha bottle.
 
The Hot Pepper said:
Looks like homemade Alabama white sauce in a Sriracha bottle.
Click to expand...
You are correct. Its loaded with lots of cayenne powder, a tiny bit of 7 Pot purée and a lot of horseradish. Its really good on the mashed pototatoes as well.

I fried up my daughter some chicken nuggets before our chicken. I cut chicken breasts into nugget sized chunks, dunk and flour them and then fry them. Guess what she dips them into.........RANCH
 
This is what homemade bbq comes to when you have bad wood and sut allergies. Crockpot ribs that are finished under the broiler. I use a basic bbq rub I mix up, a REALLY HOT pepper powder mix, Meyers bbq sauce and a bit of butter on the ribs. They go on low for 8 hours, then recovered with everything again and under the broiler. They give me my bbq rib fix when I need it........ I miss my smoker
 

Attachments

  • 3158A016-FDF0-48CF-8176-9041AC5C8BD0.jpeg
    3158A016-FDF0-48CF-8176-9041AC5C8BD0.jpeg
    140.1 KB · Views: 44
  • 522EB16D-AF3E-4861-8408-8A236FB1680E.jpeg
    522EB16D-AF3E-4861-8408-8A236FB1680E.jpeg
    139.5 KB · Views: 46
Lol. When I saw this in jayT's zombie thread yesterday I wanted to fix it.

texas blues said:
Other than the fact that I can't see to type this after looking at those pics....your kung fu is pretty good Jay. I'm diggin' all of it. The "no beans" in the chili was not lost on me and you should be praised and worshiped by all THP members for concocting it that way. The poppers I thought were a little weak and needed a little Dim Mak Death Punch training but that might be due to the so so photo. Overall still an "A" as you had multiple dishes with pics and I am quite confident that it all went down easy.

Cheers, TB.
Click to expand...
 
Ashen said:
Lol. When I saw this in jayT's zombie thread yesterday I wanted to fix it.
 
Click to expand...
 
That was 2009.
 
Some of my favorite shirts are that old.
 
Now I understand.
 
Why my dear sweet wife hates me sometimes.
 
"You are not wearing THAT today!"
 
"But the holes in the flannel represent the suffering of the worlds children..."
 
"Screw the children!"
 
"I am NOT going to In-N-Out with you dressed like that!!!!
 
 
True story.
 
Ashen said:
How about using a gas or infrared grill? Would they kick up your allergies too?

BTW I love the look of that square finex pan. How do you like their CI?
Click to expand...
My gas grill is a camping grill and doesnt seal good enough to indirect cook anything. And Ive never used infared... But taste wise, my oven BBQ is better than my Weber grill ever was due to temp control. But compared to my smoker... the flavor is waaayyyyy lacking!

For the record, I did not buy my Finex cook wear. It was a loaner gift that seams to became permanent. In the beginning it was a PITA. It was so smooth that seasoning didnt seam to stick like it did to Lodge. But over several months it has began to hold up better and will seat the S**T out of stuff and stay hotter than Lodge. On my budget, Id never drop the $$$ for it though.
 
That was what 11?
 
Almost 12 hours ago?
 
Times up.
 
Get to frying bucko!
 
The forum demands fried chicken porn!
 
On another note.
 
I am a hypocrite.
 
I do chicken in buttermilk for at least 24 hours.
 
But then there's daylight savings time to consider.
 
And the international date line.
 
And Greenwich time.
 
And 1,000,000 Years B.C Raquel Welch time.
Wait.
 
They didn't have chicken back then.
 
Only hot american blondes and cavemen.
 
 
Carry on soldier!
 
 
 
 
 
You must log in or register to reply here.
Back
Top