The Drunken Chef

Hey ya'll once again from the big dry ditch of Las Vegas. I had picked up some beautiful chix I wanted to deep fry but soon discovered I didn't have enough oil. Why not just drive down to the local grub store and buy it you ask? BECAUSE I WAS PISS DRUNK!! Alrighty then. I grab the bottle of Hornitos tequila and ready myself to begin the destruction. I fire up the cast iron dutch oven and just start throwing stuff in. Olive oil. Garilc. Julieanned shallot. Chix thighs. Gets a little blurry here but I somehow managed to debone the thighs without chopping off my leg but then all good cooks should be able to pull that off. The vast majority of experienced kitchen rats and riffraff cook much better after a bottle of wine or three. Those of you reading this keep that little kitchen tip in mind, especially when family from out of town is around. If the wife is chewing your ass the next day for your drunken lewd and lascivious behavior in the kitchen the previous night, then you know you must have made a helluva meal and did it right.

Continuing on, I soon missplaced my shot glass and decided to dispensed with it all together. Why should tequila have to go through a middleman anyway. Liquors quicker straight from the bottle. I discovered I had a stash of dried pequins from last season and bada bing bada boom in they went. Same with some forlorn looking button mushrooms. Whirring and stirring with a spoon in one hand and the bottle of firewater in the other, why not deglaze the pan with tequila? Excellent idea! Might as well get rid of the rest of the hab salsa I made the other day. In that goes, adios baby! Add some seasalt and cracked black pepper. Whir and stir. Taste. It tastes like burning. Nice.

Somehow during this culinary rampage I managed to take a few pics.

The beginning of the end...

I think this was chicken..

Stewing in its own juices, just like me..

I can't be sure but I think I ate it with tortilla's but who can say. This morning as I looked at the devastation in the Blues Kitchen I reckoned that were I to detonate a hundred pounds of C4
in the middle of it I would only cause about $21.47 worth of damage. Mrs. Blues was not amused but and well acquainted with my late night shenanigans. Ahhh marital bliss.

Now that I have started this thread, I call on all you THP drunks, sots, and gin blossomed heathens to keep it going. Pics are mandatory and it goes without saying that rule number one is...YOU MUST BE DRUNK WHEN COOKING!!

So get the divorce papers ready, get your favorite bottle of liquid stupid and get cookin' ya'll!

Cheers, TB.

 

[Tinnie]

I love how casually you mention your uncle, who happens to be a chef,  swinging by and making spatzle.... (ugh just another day in Italy huh)     
 
You smashed it Essegi, i love everything you got going on there.... 
 
Its strange here in Australia we have copious amounts of lamb.... but rarely do i see mutton on sale at the supermarket or butchers....

 

[dragonsfire]

Mushroom Haddock Soup.
 
Thought this would be a good start for my first pepper of the year (grown).
 
Soaked Great White North beans for 5 hours then Pressure Cooked  (4cups soaked, 1 pint held back after cooked) PC potatoes previously.
Gently blitzed potatoes back and forth function, added liquid as required (2 L potatoes) Added Freash Oregano, Dried parsley and Rosemary, salt.
Slow blits Beans with whole pepper in their and add liquid stock from PC as needed, added 1 Cup Veg stock for taste.
Mixed all in pot, Rice cooker in my case, add pearl oysters whole, cut up fish in 1/2 strips (fell apart in the cook), Cooked for 5min. Since the beans and potatoes were allready cooked all that needed to be cooked was the mushrooms and fish. 2L total  batch
 
Mushrooms were very tender, same as fish, nothing dried out. Herbs nice contrast, pepper nice gentle heat, I would have but another one in their however it does hold its own in taste and presense without it being fire.
 
Tasted the flesh prior and was very nice sweet and full bodied, very nice heat. then tasted one seed, that was a surprised, kept my mouth hot for 20 min and got runny nose after that lol. Would like to make a paste just with this one.
Seeds nicelypacked so I consider that a healthy growth compared to what Ive seen in the past
 
 

 
 
 
 
 
Today I added Smoked Spanish pepper and Chipotle powder 1stp each to the remaining 1L. Added allot of body with smoky taste, very nice. Wanted to do it yesterday but wanted to see how the Thai held up. Nice added heat, great for the rainy day today
 

 

[Alynne]

Hmmm...what should I do with these?

 

[Alynne]

BLT from hell

 

[Alynne]

Noodles
.

 

[dragonsfire]

Hash Browns, Kind ove.
 
Didnt turn out like I wanted, was aiming for cakes but forgot a few things and didn't turn out so, tastes great other wise, nice heat and flavour.
 
 
 
4 med Cooked Potatoes
1 cup Org frozen veg mix
fresh oregano and 2 small Thai chillies with seeds.
Salt seasoning
6 tbs Oil Olive/Coco nut
 
Cut up potatoes to small cubes, cut up chillies and Oregano, mix all together ( I forgot to add flour egg and dried tomatoes) fry.
 

 
 

 

[Rairdog]

dogs...unami whatever...fish sauce and peppers, a serrano with sweet pickles, mustard and ketchup....oh an hot kimchi shit i came up with.  mmmm
 


 
Then it was just smoked sausage unami and horsemustard

 
I gotta say the fish sauce and pepper mash makes a good combo.  you got tolike fish tho.

 

[grantmichaels]

Hash Browns, Kind ove.
 
Didnt turn out like I wanted, was aiming for cakes but forgot a few things and didn't turn out so, tastes great other wise, nice heat and flavour.
 
 
 
4 med Cooked Potatoes
1 cup Org frozen veg mix
fresh oregano and 2 small Thai chillies with seeds.
Salt seasoning
6 tbs Oil Olive/Coco nut
 
Cut up potatoes to small cubes, cut up chillies and Oregano, mix all together ( I forgot to add flour egg and dried tomatoes) fry.
 

 
 

griddler!

 

[JayT]

dogs...unami whatever...fish sauce and peppers, a serrano with sweet pickles, mustard and ketchup....oh an hot kimchi shit i came up with.  mmmm
 


 
Then it was just smoked sausage unami and horsemustard

 
I gotta say the fish sauce and pepper mash makes a good combo.  you got tolike fish tho.

Sounds awesome! Do want!
Oh and dragonfire, I'll take those hashbrowns with my breakfast any day! Well done.

 

[robbie]

Hmmm...what should I do with these?

image.jpg

 

Dukes!

dogs...unami whatever...fish sauce and peppers, a serrano with sweet pickles, mustard and ketchup....oh an hot kimchi shit i came up with.  mmmm
 


 
Take your Wells Banana Bread beer and mix it with Young's Double Chocolate Stout and
make your own black-and-tan.
 
You can thank me later...

Apparently I'm sufficeintly unsober as I didn't code the above post worth
a sh*t...

 

[Rairdog]

Started with bacon greese

 
Thawed out some venison burger

 
Sometimes I just don't feel like f..in with the black skillet and the elec skillet calls my name

My goto for venisom burger is garlic powder, season salt and black pepper....had some super powder this time

 
Buttered tumeric garlic herb noodles

 


 
Beer...oh yeah.  Making PA and drinking Sierra

 

 

[The Hot Pepper]

Lookin' good! Though I would never put garlic podwer on a patty. 

 

[Rairdog]

Lookin' good! Though I would never put garlic podwer on a patty. 

 
 
Garlic powder knocks the sweet off venison IMO.   It depends on what your used to and what you grew up with.  Wait...did I spell podwer wrong.

 

[The Hot Pepper]

Everyone knows it's podwer.
 
Yeah, not familiar with ven. Beef, no thank but I can see that.

 

[sevenstrings]

Hash Browns, Kind ove.
 
Didnt turn out like I wanted, was aiming for cakes but forgot a few things and didn't turn out so, tastes great other wise, nice heat and flavour.
 
 
 
4 med Cooked Potatoes
1 cup Org frozen veg mix
fresh oregano and 2 small Thai chillies with seeds.
Salt seasoning
6 tbs Oil Olive/Coco nut
 
Cut up potatoes to small cubes, cut up chillies and Oregano, mix all together ( I forgot to add flour egg and dried tomatoes) fry.
 

 
 

Looks goooood! Throw in some sausage and bacon and :-) Mmmmmmmm.

Next time wrap them balls in bacon to hold em together!!!! Now I must try that!!!!!!!!!!

 

[Alynne]

Monday has turned into BLT night. Except tonight. BBMT. Bread, bacon, mayo, tomato.

 

[The Hot Pepper]

I can dig. Looks like some rustic Italian sourdough. 

 

[Alynne]

Fru fru ciabatta

 

[The Hot Pepper]

Nice.

 

[Alynne]

Only a few weeks here for tomatoes. So as many blt's as I can eat.