food The Count's Drunken Adventures In The Kitchen

[texas blues]

Weird that you assumed I was Mexican.

 
Why would you assume that I thought that?
 
I thought you were some guy from NYC.

 

[The Hot Pepper]

LOL! So what does you working with Mexicans have to do with me liking sour cream on a wrap???

 

[texas blues]

LOL! So what does you working with Mexicans have to do with me liking sour cream on a wrap???

 
If you were a Mexican I would respond in kind.
 
But since you're not......
 
I don't want to be banned.
 
Because.
 
Mexicans.
 
But I really have no clue.

 

[The Hot Pepper]

So...... I can use my sour cream or?????

 

[The Count]

Epic!!!!
 
I think I'd add some sour cream but just to cool the hot.... but damn that is perfect son.

Thanks. I have to watch my dairy intake very carefully, so I usually stay away from the sour cream. Same reason I dont usually do as TB said and throw some cheese on it. Ive got enchilada soup on the menu this week, so that will be my dairy for now.

 

[The Count]

Cooked up some gumbo last night. The chicken was poached and the poaching stock was used for the liquid in the gumbo. The sausage is andouille and was quickly cooked in butter.

 

[The Count]

I love my Chicago inspired beef sandwich. Its not near as thinly sliced as the traditional one, but its tasty, is dipped and includes hot giardinera. I roast a chuck roast heavily seasoned over a pan of beef broth, garlic and Worcestershire. When its med/rare I throw it in the fridge. The next day its sliced thin-ish and reheated in the juice, placed in a French roll, dipped and topped with Vienna Beef brand giardinera.

 

[The Hot Pepper]

I feel like that's a double post. :/

 

[The Count]

I feel like that's a double post. :/

Maybe similar to my Philly inspired steak and cheese on page 3? Now Im hungry for those.

 

[The Hot Pepper]

Nope, looks the same to me!
 
http://thehotpepper.com/topic/9178-the-drunken-chef/page-715#entry1530741

 

[The Hot Pepper]

"Drunken" Chef I presume

 

[The Count]

Nope, looks the same to me!
 
http://thehotpepper.com/topic/9178-the-drunken-chef/page-715#entry1530741

You are correct. I forgot I posted that there

 

[The Count]

Tonight was chicken enchilada soup. There is rough chopped garlic, cilantro and lime juice in the mini sauce bowls. Cream cheese in the clear one, which gets blended with the enchilada sauce prior to going in the pot. Shredded cheese goes in last AFTER transferring from the cast iron. I mixed it in once before putting the soup in Pyrex containers and I about damn near never got the cheese off my Dutch oven. The hot sauce added to the bowl is Matouks Scorpion Pepper sauce.

 

[The Hot Pepper]

Whoa killer! But uh shouldn't enchilada soup have tortillas in it or with it?

 

[The Count]

Whoa killer! But uh shouldn't enchilada soup have tortillas in it or with it?

Thanks. The first time I made this I did it without tortilla strips, which I do use in my tortilla soup. My wife said exactly what you did, this should have corn tortilla strips at the end. So the next time we tried it and neither of us liked the addition. This is so creamy and cheesy its just crazy good. I worked with a female mechanic once who smelled me reheating these for leftover lunch at work. She asked if she could try it. She then gave me $$ to go buy myself lunch so she could finish the bowl. True story!

 

[The Hot Pepper]

I only asked because of the name but hey it's just a name. It looks killer.
 
I wonder tho, if you served warm corn tortillas on the side, and you could just tear off pieces and dip, if that would be good...

 

[The Count]

I only asked because of the name but hey it's just a name. It looks killer.
 
I wonder tho, if you served warm corn tortillas on the side, and you could just tear off pieces and dip, if that would be good...

Ive see mexicans do that with their meals most of my life here. They will either roll them up tight or tear them into random pieces and dip them into something on their plate. And yet Ive never done it. I always reach for the tortilla chips, lol. Give me a plate of runny enchiladas and a bunch of tilla chips and its on!

 

[The Hot Pepper]

True. If you actually make your own they taste really good if you make them thick like pita... then the dipping is way better and they taste so fresh...

 

[The Count]

I love making flour tillas. But........ I cannot get the memory of corn tortilla making out of my mind. When I was a kid we would cross the border and go into Reynosa. Corn tilla makers were everywhere and the smell is ingrained. I cant make them..... only reheat them.

 

[The Count]

Gonna grind up some chuck steak this afternoon. ITS BURGER NIGHT!

Im gonna do a homemade Burger King Double Quarter Pound King. I had one when they first released them here and for a fast food burger it was decent. Ive got 7 Pot Primo puree that will go in with the meat to give it some spice.