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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...

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I think this was chicken..


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Stewing in its own juices, just like me..

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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.
 
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this week is my last normal week for me, starting next week I will be on from, 10 am to 10pm, thursday - sunday, the following week I will start my permanent shift of 6pm to 6am thursday thru sunday, then I am off for 4 days, and then do 3 12 hours days friday sat and sunday, and am off for 3 days

we might need to extend the TD's a day, because with me being at work every weekend I wont be able to cook unless its a monday-wednesday
 
wheebz those were some great lookig wings but I didn't see where you listed how much of the Capt Morgans went into the sauce. :cool:

Cheers,
RM
 
robbie said:
Do I have enough pull around here to decry the lack of alcohol in Creator's post above?
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Nope, LOL! Yeah, you're right though. You see, to be honest, I was holding a beer while taking the shot, my bad. However, the ribs came out awesome. I smoked them for about 2.5 hours in the Weber at about 210 degrees, first coating them in Cajun Island's Blackening Spice. Then put them on the top rack of the gas grill for about 30 minutes after giving each of them a shot of Smokey Dust. When just about done (on the lower rack for about 10 minutes to crisp 'em up a bit), I hit them with Cajun Island Bourbon Glaze (yeah, I like Cajun Island's stuff). let's just say I'm saddened there aren't any left for breakfast, they were consumed with extreme prejudice within minutes. :(
 
well I dont have booze pics, but we all know that I am drinking

so decided to do another shrimp salad tonight

now I never add salt to basically anything, as I find it mostly unnecessary with most dishes as far as my palate is concerned

but this time I decided, what the hell, lets toss some old bay, scotch bonnet, pepper, garlic( like I always do for every single thing I cook), and some salt in that piece

let me tell you what, with shrimpies I always figured the sodium content was spot on, but wow does it add another dimension when mixed with the above ingredients

old bay is sodium enriched enough for me for fries, popcorn, crabbies, and corn, which are the only things i ever really use it on, but boy does this taste good

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DEFCON Creator said:
Nope, LOL! Yeah, you're right though. You see, to be honest, I was holding a beer while taking the shot, my bad. However, the ribs came out awesome. I smoked them for about 2.5 hours in the Weber at about 210 degrees, first coating them in Cajun Island's Blackening Spice. Then put them on the top rack of the gas grill for about 30 minutes after giving each of them a shot of Smokey Dust. When just about done (on the lower rack for about 10 minutes to crisp 'em up a bit), I hit them with Cajun Island Bourbon Glaze (yeah, I like Cajun Island's stuff). let's just say I'm saddened there aren't any left for breakfast, they were consumed with extreme prejudice within minutes. :(
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Creator will always get the pass in Drunken Chef. Just too much awesomeness.
 
I see McDermott1 lurking about,


I'd like to see some drunken chef-ery from McD1! NOT The Hot Half....(aka McHottie whom we all know is a ~HOTTIE~ and can cook like crazy!)

I'm challenging McD#1 to a Drunken Chef post!





That is basically a challenge to McD1 to post something in the Drunken Chef forum. That's all, sweet and simple.....
 
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