Suhweeeeeet Impy! The hits just keep comin'!! A lazy sunday afternoon and the house isa' rockin'!
Salute', TB.
Salute', TB.
food The Drunken Chef
- Thread starter texas blues
- Start date
Looks tasty. What beer is that in the background?
frydad4 said:
I usually just shoot it, but occasionally it makes an appearance in a bloody marie or spicy martini.
Ok boys and girls the camera has made it's way back to me and here we go. Here is a prelude to the madness going on in the JayT kitchen and the awesomeness that is quesadilla!!!
And, the bacon cheddar cheese.
Final shot of hot & cheesy goodness forthcoming.
Wow look @ what was posted while I was away making my snack!!! Jay those vodkas look BRUTAL!! I made a habanero vodka for bloody marys last summer. It was awesome. I still have a little of it left, & all of the color has drained from the hab slices. I'm scared to try it now. But naga vodka???? Daaaamn.
And FiveStar those crabcakes look AWESOME!! My bro, his gf, & I had dinner @ my aunt's place yesterday & she made us some crab cakes w/ shrimp sauce. Those were soooo good!!!
TB - You're my fellow fish fiend & I know you like salmon...what's your take on lox? Do you have it much? It's a rare treat for me because the fresh stuff is cheaper & healthier...but I still love it.
Iggy - Right now I'm diggin' Michelob Dunkel Weisse. It's super tasty & is about the most decent thing I can get for $6 a sixer these days.
And FiveStar those crabcakes look AWESOME!! My bro, his gf, & I had dinner @ my aunt's place yesterday & she made us some crab cakes w/ shrimp sauce. Those were soooo good!!!
TB - You're my fellow fish fiend & I know you like salmon...what's your take on lox? Do you have it much? It's a rare treat for me because the fresh stuff is cheaper & healthier...but I still love it.
Iggy - Right now I'm diggin' Michelob Dunkel Weisse. It's super tasty & is about the most decent thing I can get for $6 a sixer these days.
JayT...awesome Drunken Beer Can idol on top of the glass! Applewood shmoked bacon cheddar.......SCHWING!!
Impy...I like lox just okay, preferring much more smokiness. I do like the cured gravlox for softer salmon but that's not smoked. Funny you should mention the fish. I made salmon cakes last sunday and ate them in fish taco's all week. Can't get enough of the stuff! Your hab lox bagel is kickin' all by itself! Do your 'thang girl!
Salute', TB.
Impy...I like lox just okay, preferring much more smokiness. I do like the cured gravlox for softer salmon but that's not smoked. Funny you should mention the fish. I made salmon cakes last sunday and ate them in fish taco's all week. Can't get enough of the stuff! Your hab lox bagel is kickin' all by itself! Do your 'thang girl!
Salute', TB.
: TB steals 2 slices of the killah' dillah' from JayT :
Hah! You can't trade for what you don't have!
: Shoves one whole slice in mouth greedily :
Salute', TB.
Hah! You can't trade for what you don't have!
: Shoves one whole slice in mouth greedily :
Salute', TB.
frydad4 said:
when did Mcy D's or BK start selling busch light beer ?
(cuz of the drink holder)I haven't checked this thread out for awhile, & damn I'm missing out on some great food pics! to all of ya good job on cooking some great food! & it sounds like THP was too drunk to opperate a camera for some food pics
I'm drinking & does opening a bag of chips & nuking some leftovers count as a drunken chef ?
I sure miss my kitchen!oh yea almost forgot, good to hear you didnt get fired Impy.
chilehunter said:when did Mcy D's or BK start selling busch light beer ?
I haven't checked this thread out for awhile, & damn I'm missing out on some great food pics! to all of ya good job on cooking some great food! & it sounds like THP was too drunk to opperate a camera for some food pics
I'm drinking & does opening a bag of chips & nuking some leftovers count as a drunken chef ?
If'n they are your leftovers you made....YES! And you are drinking so....YES again.
Salute', TB.
texas blues said:
sadly to say, nope not my leftovers, I picked them out of the dumpster J/K J/K!!! but they're leftovers from a wing joint I went to today. again sadly to say their atomic hot I'd rank as just plain ol' hot.
but I'm drinking, so I guess instead of a drunken chef I'm just a drunkard
chilehunter said:sadly to say, nope not my leftovers, I picked them out of the dumpster J/K J/K!!! but they're leftovers from a wing joint I went to today. again sadly to say their atomic hot I'd rank as just plain ol' hot.
but I'm drinking, so I guess instead of a drunken chef I'm just a drunkard
Careful now, you are dangerously close to crossing a very fine line that separates fully functioning, normal social participant to hobo. It's a VERY VERY fine line. Some say that if it's below the dumpster rim, it's garbage while others say that if it's on top of all the garbage and sitting on a napkin, it's ok.
Either way what I'd like to know is how the hell do you flip a dilla? Or do you even flip it at all? It is brown and crispy looking on the top, but I haven't a clue with these? Brown it separately first maybe
Blister said:Careful now, you are dangerously close to crossing a very fine line that separates fully functioning, normal social participant to hobo. It's a VERY VERY fine line. Some say that if it's below the dumpster rim, it's garbage while others say that if it's on top of all the garbage and sitting on a napkin, it's ok.
Either way what I'd like to know is how the hell do you flip a dilla? Or do you even flip it at all? It is brown and crispy looking on the top, but I haven't a clue with these? Brown it separately first maybe
Ram spatula under dilla, place hand on top, flip. Rocket Science 101.
Salute', TB.
QuadShotz
Banned
Well I managed to make the potato salad.
Using this freak of nature:
Getting it ON with 1/2 a package of hardwood smoked bacon in Da Iron, the diced giant 'tator and yes...I'm boiling the eggs WITH the potatos. ;-)
Why not? They take about the same time and it saves me dishes. Ya, TB..that's a 1960's Revereware pot it's in.
Meanwhile, prepped the onion, celery and sweet basil from my new plant.
Now for a few beers while stuff cooks...
Ok, potatos an onions wer done now...so drained and cold-rinsed, then mixed with like 2oz of rice vinegar, sprinkled with dill and shoved in the fridge to cool. Eggs an all.
Meanwhile..had a drunken idea...I hate uber-cruncy celery/onion in da salad...so I threw it into the still hot pan of bacon fat adn let it wilt a bit and suck up all dat baconnessss.
THIS smells insanely good...
Off to have more beer and wait for cold tators.
Using this freak of nature:
Getting it ON with 1/2 a package of hardwood smoked bacon in Da Iron, the diced giant 'tator and yes...I'm boiling the eggs WITH the potatos. ;-)
Why not? They take about the same time and it saves me dishes. Ya, TB..that's a 1960's Revereware pot it's in.
Meanwhile, prepped the onion, celery and sweet basil from my new plant.
Now for a few beers while stuff cooks...
Ok, potatos an onions wer done now...so drained and cold-rinsed, then mixed with like 2oz of rice vinegar, sprinkled with dill and shoved in the fridge to cool. Eggs an all.
Meanwhile..had a drunken idea...I hate uber-cruncy celery/onion in da salad...so I threw it into the still hot pan of bacon fat adn let it wilt a bit and suck up all dat baconnessss.
THIS smells insanely good...
Off to have more beer and wait for cold tators.
QuadShotz
Banned
Ok, had goofed off and drank beer for liek an hr, adn potatos/eggs were cold.
Peeled and diced the eggs, then threw in with the other baconny veggies and minced basil. Mixxed together mayo, yellow and stone ground mustards, sea salt 'n pepper, a celery-based seafood seasoning, cayenne powder, sambol olek, more dill, granulated garlic, sweet pickle relish and a tiny shot of Worcestershire.
Here it is...
Packed it on a old mac salad container as it's just right size.
It's pretty damn good...the potato was a bit older than should have been, so it didn't keep shape that well, but I don't mind. I also spaced black olives.
Still yummo tho.
Peeled and diced the eggs, then threw in with the other baconny veggies and minced basil. Mixxed together mayo, yellow and stone ground mustards, sea salt 'n pepper, a celery-based seafood seasoning, cayenne powder, sambol olek, more dill, granulated garlic, sweet pickle relish and a tiny shot of Worcestershire.
Here it is...
Packed it on a old mac salad container as it's just right size.
It's pretty damn good...the potato was a bit older than should have been, so it didn't keep shape that well, but I don't mind. I also spaced black olives.
Still yummo tho.
Most righteous Quady! Ma had a set of those very same copper bottomed pots. Last forever. I hated washing them though. As kids, we were the dishwashers!
Pot salad looking good and kudo's on the two different mustards for complexity!
JayT mentioned today about a leftover throwdown with yours truly but I couldn't do that without your input....in which case....I would lose!
Salute', TB.
Pot salad looking good and kudo's on the two different mustards for complexity!
JayT mentioned today about a leftover throwdown with yours truly but I couldn't do that without your input....in which case....I would lose!
Salute', TB.
Blister said:Careful now, you are dangerously close to crossing a very fine line that separates fully functioning, normal social participant to hobo. It's a VERY VERY fine line. Some say that if it's below the dumpster rim, it's garbage while others say that if it's on top of all the garbage and sitting on a napkin, it's ok.
no bum here, I work!