food The Drunken Chef

JayT said:
Whaddaya breading them with TB? Panko? Cornmeal? Looking good. I had a contribution to this thread, but the camera didn't cooperate. I just made a Magherita Pizza with my own vine ripened heirloom yellow and red tomatoes and fresh sweet basil. The only picture that uploaded was the before pic. Sorry. I guess I'll post that anyway. The pizza was simple and awesome!
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The breading was a dredge in seasoned flour. (I like Lawry's and pequin powder) Then eggwash and on into bread crumbs. I like the Progresso brand. I almost went the panko route but opted for a less tempura approach and more southern gulf coast 'thang.

In the future I may forego the eggwash and dredge in wasabi mayo and then breadcrumbs. Sadly these ideas hit me only after several hosky's.

Salute', TB.
 
texas blues said:
The foo foo and the "drunken can" were inspired by the Florida Posse (Sumbits, FD4,5o). The can and their brand of foo was brilliant and utterly priceless! That and that damn banana leaf 'thang. Just be glad I didn't dress up in clogs and a skirt to go all out frenchified foo foo.

Salute', TB.
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I know all about the FL posse. I have followed their tomfoolery from the beginning. Great cooks and great guys. I just want to know, are you using the same can over and over? That would constitute a fail...
 
JayT said:
I know all about the FL posse. I have followed their tomfoolery from the beginning. Great cooks and great guys. I just want to know, are you using the same can over and over? That would constitute a fail...
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uhm...ehr...no. The drunken can is the first canned hosky cracked and holds the honor of retaining that position throughout the session for one night only.

These guys kept getting in the way during the struggle of life known as bottle vs. can....

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FAIL? No. Pity tha' foo'? YES!

Salute', TB.
 
ok I can live with the proof of all that madness, but where is the 30pack of Budlight that these things keep coming from? :lol: so whaddaya think of my Margherita?
 
JayT said:
ok I can live with the proof of all that madness, but where is the 30pack of Budlight that these things keep coming from? :lol: so whaddaya think of my Margherita?
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WTF? Are you going to make me go take a pic of my beer stash in the garage? Margherita looks good. Where da' heat at? That your dough?

Salute', TB.
 
Just busting your balls. Yep that's my dough, no heat on a Margherita. I just wanted it simple like a true Margherita. Shame was I didn't have fresh mozza so I used bagged shredded. There's plenty of heat in the boli.
 
No shame in the shredded cheese JayT. You adapted, improvised, and overcame. Mission accomplished! I'm currently eating leftover fried shrimp with melted cheddar, pickled 'peno's on a toasted english muffin. The house is starting to rock once again. Looks like a repeat of Tales From the Loo.

Salute', TB.
 
Uh oh. I have been up the steps three times so far today too. Damn nagas. The shredded cheese is a fail because with a Margherita it is such a star. There are really no toppings so everything has to be perfect for it to work. I'm not saying it wasn't good, but fresh would have made it. My tomatoes were delicious though.
 
JayT said:
Uh oh. I have been up the steps three times so far today too. Damn nagas. The shredded cheese is a fail because with a Margherita it is such a star. There are really no toppings so everything has to be perfect for it to work. I'm not saying it wasn't good, but fresh would have made it. My tomatoes were delicious though.
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Dude, you earned the WIN on that pizza using your own tomatos. When I first got to Vegas 2 years ago I started roma, grape and patio toms. The Vegas heat was just too much for them. The heat hear is so much the sun so bright only the pequins can honestly handle it. My habs have to be in semi shade and all of the plants thoroughly soaked and watered daily. I made the mistake on one plant and forgot to water, just like I did with the toms....missed one day and....dead!

Salute', TB.
 
Ballzworth said:
texas blues....ha ha, I'm lovin that strategically placed Bud Light can in those pics.
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Yes, especially the last image were it appears on the actual plate. Definitely makes some kind of statement that is alluding me right now.

Shenanigans, tomfoolery, a fair bit of horseplay, general mischief,as well as, good-natured hoodwinking and bamboozling make an appearance from time to time in my kitchen... I'm not gonna lie.
 
That is restaurant quality goodness tb and jt. Bonus on the homegrown maters.
Tb you always get the best seafood. I'm going to start planning some
Badass foo foo drunken chef awesomeness for the near future.
It's the peak of storm season now gotta make room in the pantry...
 
Ah yes... the good ol' hurricane supply drunken chef. I'll take the two year old can of black olives with some canned clams, sardines, pickled sweet peppers and the bottom of the jar of peanut butter on a handful of saltine crackers... with a side of cooled canned asparagus topped with the last of the Italian dressing. Oh, is that the number 3 meal? Then I'll have one of those.
 
Curry Night

I am posting here because there's a drink in the piccy! Yay! Fail-proof! LOL

Curry burger (curry powder, fresh habs!)
Hab cheddar
Fresno hot sauce
Summerfest beer
WIN!
 

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Man, some krazee stuff going on in here.... :D

Nice job TB!!! Makes me wanan fry something now...hehe..ironically, i'd bought a big bottle of a blend oil at last store trip....Hmmm.

What to do...;)

I'll ponder it over my mug of Sriracha PBR...

(nice to see ya found yerself a Fat Tire..'dem is yummo.)
 
thehotpepper.com said:
I am posting here because there's a drink in the piccy! Yay! Fail-proof! LOL

Curry burger (curry powder, fresh habs!)
Hab cheddar
Fresno hot sauce
Summerfest beer
WIN!
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'Bout time you showed up. You missed all the fun! mmmmm..hab cheddar. Where'd you get the fresno hot sauce? You make that?


QuadShotz said:
Man, some krazee stuff going on in here.... :D

Nice job TB!!! Makes me wanan fry something now...hehe..ironically, i'd bought a big bottle of a blend oil at last store trip....Hmmm.

What to do...;)

I'll ponder it over my mug of Sriracha PBR...

(nice to see ya found yerself a Fat Tire..'dem is yummo.)
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Thanks Quady. Back to eaten' healthy tomorrow. Fat Tire is good but more malty sweetness than I like. Same with my beloved Alaskan Amber. I'm leaning towards a dryer blond style.

Salute', TB.
 
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