food The Drunken Chef

Damn TB you sir are money. I need to sit in your kitchen and bask in the essence of your chi and absorb some of your cooking kung fu. I have a new master now.:cool:

Wasn't there a problem with Hood Canal oysters a while back?
 
Patrick, Could have been a problem with the HC oysters but I am not aware of one in particular. Puget Sound and Hood Canal are some of the most heavily monitored waters in the world. If it gets to the market, I'm guessing its pretty safe.

I've got some new kung fu moves later this evening. Stay tuned to this same bat channel.

Cheers, TB.
 
texas blues said:
Patrick, Could have been a problem with the HC oysters but I am not aware of one in particular. Puget Sound and Hood Canal are some of the most heavily monitored waters in the world. If it gets to the market, I'm guessing its pretty safe.

I've got some new kung fu moves later this evening. Stay tuned to this same bat channel.

Cheers, TB.
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At least post the Liquor money shot this time TB. Good lookin shroomage you've got there man, can't wait to see the prawnage! Just make sure the liquorage is thereage tooage. Getting drunkage ATM, and smokin some baby backs. There may be pics later of the post-mop money shot. Moist!
 
LOL...I did it backwards today...

Made a breakfast scramble w/ diced moastly-baked potatos, spam, mushrooms, onions, anaheims, and a couple of Nova's Dorsets. Mixxed with scrambled eggs and shove in a flour tort I let steam on top of the brekky stuff after i'd cooked it.

But...I eated it.

However, here' a pic of the beer:

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Teehee!
 
QuadShotz said:
LOL...I did it backwards today...

Made a breakfast scramble w/ diced moastly-baked potatos, spam, mushrooms, onions, anaheims, and a couple of Nova's Dorsets. Mixxed with scrambled eggs and shove in a flour tort I let steam on top of the brekky stuff after i'd cooked it.

But...I eated it.

However, here' a pic of the beer:

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Teehee!
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:clap::cheers: Woot!
 
TB that has been some awesome looking grub you have been cooking lately! I have some mussels in the freezer, might have to break them out this week. As for the oysters try some Defcon Habby-Horse on them...Divine! Nice work as always.
 
Thanks JayT for the kudos. Here's a couple more dishes I did this weekend. The first is a freshwater prawn in chipotle white wine cream sauce. It absolutely killed! I sauteed in a butter minced garlic and chopped chipotle en adobo, added the shrimp and sauteed ligthly, deglazed with chardonnay and added cream. Reduced it down and finished it with a little more butter....

Here 'tis!

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Don't think for a minute I didn't bring along my two friends..

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This next one I did last night. It's steelhead meunierre. Dredged in flour sauteed steelhead in butter. Flipped 'em, deglazed with juice of a whole lemon and chardonnay, added capers and salt and pepper. Plated it up it was fantastic. Its so divine I have to make it at least once a week. On fresh salmon it is pure sex on a plate!

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Get your drunken chef on ya'll!

Cheers, TB.
 
chilehunter said:
the shrimp & salmon look very tasty!
what do capers taste like ?
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Very refined in flavor somewhat like a very good pickle but more subtle. If you've never had them, they are excellent and can be used not only in this but veal and chicken piccata's. They really finish off the flavor of the dish and fufu up the plate with color.

Cheers, TB.
 
texas blues said:
Very refined in flavor somewhat like a very good pickle but more subtle. If you've never had them, they are excellent and can be used not only in this but veal and chicken piccata's. They really finish off the flavor of the dish and fufu up the plate with color.

Cheers, TB.
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nope I've never tried capers, but I see you using them alot. so I think its worth trying them, I'll see if the stores around here sell them. I've got several ideas from you for cooking (from this site) :cool:
 
chilehunter said:
nope I've never tried capers, but I see you using them alot. so I think its worth trying them, I'll see if the stores around here sell them. I've got several ideas from you for cooking (from this site) :cool:
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Just be careful when you use them that they are not in a salt solution, you may need to rinse them if so. Learned that lesson the hard way...
 
JayT said:
Just be careful when you use them that they are not in a salt solution, you may need to rinse them if so. Learned that lesson the hard way...
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Dude what happened? Canned in salt? I've only used the pickled/jarred variety. I do stay away from the larger sized capers ala the Spanish variety. The smaller ones are much better. Try them in tuna salad. I do my remoulade/tartar with capers instead of pickles. Magnifique!

Cheers, TB.
 
Nothing too terrible happened, but my pasta sauce was WAY too salty and I had to compensate by adding a little honey and more cream and simmer for a bit. No, these were in a jar, but the pickling liquid was VERY salty. I love capers too. I use them in pastas, and the same sauces you said. I like to use them with artichokes in the pasta sauce kind of a ying yang thing, but the time I mentioned it was very much all yang! I guess a good rule of thumb is to taste one right out of the jar before dumping half of it into a sauce.
 
Damn TB, you rock sir.

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I love capers tooo, even in tunafish sandwiches. :)

The ones I happen to have now are Spanish, but aren't very large...like a small pea, mebbe 1/8".

They are pickled, and fairly salty, but I like salty anyways.

The flavor is kinda like lemon pepper...bit more piquant tho. Hard to explain really.
 
If a pickle and a green olive had a child, and it was pea sized, it would be called a caper.

That was some real gourmet stuff, TB. Looks great.

Do you cook better under the influence?
On second thought, it's pointless to cook ANYTHING without a drink in hand. Well done, sir.
 
Much obliged ya'll. I've got salmon on deck for tonight. Maybe fish taco's.! Capers, serrano's and pequins. Lots of lime, a little shredded cabbage and flour tortilla's. Hmmm...needs something more...

Cheers, TB.
 
AHK!! Hey ya'll I failed at posting pics in the Drunken Kitchen for the last batch of salmon so last eve I had to whip out another batch. This one is so easy even a drunk caveman on LSD can do it. I sauteed a little butter, canola oil and about a 1/3 cup of rooster sauce. Dredged the salmon pieces in flour, seasalt and fresh cracked pepper and into the cast iron. Flipped 'em and added a splash of chardonnay, small splooge of cream and reduced.
Topped it off with chive and served it up with cheezy tortillas w/lime and green onion. 'Lawd have mercy ya'll! This stuff is killer. Forget the plate...get the biggest feedbag available. No feedbag? Ten foot trough'll do. Fill it up, strip off your clothes and just dive in. It's THAT good ya'll!

Here's some picy's..

Gettin' down downtown..

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Just look at that gorgeous hotness! LOOK AT IT!!

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Genuflect here...

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Mayan kings sacrificed thousands for this...

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God bless the tortilla!

Cheers ya'll, TB.
 
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