Count.
For the love of all 'thangs holy.
Save me some.
For the love of all 'thangs holy.
Save me some.
food The Count's Drunken Adventures In The Kitchen
- Thread starter The Count
- Start date
Sorry, I did not. My wife often buys me random sauces to try. Last week she brought me Tiger sauce and after trying it I thought it might be good on ribs. Its really vinegar heavy (me likey), kinda sweet and a hint of spice to it. I finished the leftovers with it for lunch today and was very pleased with it.texas blues said:
I ground up some chuck steak today for burgers. I made my double meat and Merican cheese burger with homemade Cajun spice mix on the patties, Franks XTra Hot on the buns, and lightly pan fried onions and jalapeños.
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Killer!
Very nice!
The Count said:
Count.
Amigo.
I loved ever 'thang about that burger.
Until the last pic.
Maybe it was the lighting.
Maybe it was the camera.
But that meat looks dry.
Broke down.
What happened to you man?
You've gone down hill.
But then....
You've been to the top of the mountain.
And sat in the lotus position.
While conversing with Texas longhorns and armadillo's.....
As a culinary Kung Fu Master.
So yeah.
All downhill from there.
And then...
I'd take that burger.
And hit it with a huge splooge of cheapass yellow mustard.
Whataburger style.
That forgives a wide variety of culinary burger sins.
And more cheese please!
The meat was chuck steak that I chopped up in the AM that morning, refridged, then mostly frozen that afternoon and ground up in my Kitchenaid grinder. Yes, the meat was cooked to where there was no pink left. My wife ate with me on these, she does not do anything near rare. So they were cooked more than. I prefer, but they were thin and still super juicy.
If it get my wife to eat with me.......
I have no regrets
Armadillos.... I have spared a many of their lives. I have a Blue Healer who will alert me to them in our yard. I will go outside with a rifle and see them digging in the yard. I let them go about their business. Lone Star Beer isnt on my fav list, but I still appreciate the Dillas.
Ive never spoken to a longhorn, but we have owned pet cabritos that I talked to. Laverne and Shirley are their names. And on many occasions we had drunken conversations on the bank of our pond.
Cheap yellow mustard = fine in my book
More cheese = bad news for my tummy (lactose intolerance )
If it get my wife to eat with me.......
I have no regrets
Armadillos.... I have spared a many of their lives. I have a Blue Healer who will alert me to them in our yard. I will go outside with a rifle and see them digging in the yard. I let them go about their business. Lone Star Beer isnt on my fav list, but I still appreciate the Dillas.
Ive never spoken to a longhorn, but we have owned pet cabritos that I talked to. Laverne and Shirley are their names. And on many occasions we had drunken conversations on the bank of our pond.
Cheap yellow mustard = fine in my book
More cheese = bad news for my tummy (lactose intolerance )
The Count said:
Longhorns.
KitchenAids.
Armadillos.
Mustard.
Goats.
Come on now.
And talk to Teddy Bear.
texas blues said:
https://www.youtube.com/watch?v=aEW-j_OLh5U
I made cheese steak sandwiches tonight, with ribeye (that had a couple dashes of Annies organic Worcestershire to sail in overnight), white onion, bell pepper, white Merican cheese and a homemade chipotle mayo spiked with ghost pepper sauce.
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Besides it needing 8 more slices of cheese to be a cheesesteak it looks great!
These are usually grilled, but my allergies are bad right now, so grill pan it is. Grilled buffalo chicken sandwiches with white onion, tomatoes, fresh jalapeños, homemade ranch dressing and Franks Xtra Hot. The breasts were butterflied and marinaded in the Franks all. The Trappys cayenne vinegar gets added as you eat and obviously mine had two chicken breast patties
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Chicken Lo Mein for supper tonight. I thought I had carrots in the fridge but didnt, so its missing them. Chicken was marinaded in soy, rice wine vinegar, salt, pepper and cornstarch. The sauce is soy, rice wine vinegar, oyster sauce, hoisin and sesame oil.
