Deep fried wren's livers, badger spleens, and wolf nipple chips.
food The Drunken Chef
- Thread starter texas blues
- Start date
How about some rippers (deep fried hot dogs) topped with poppers?
Yeah, add some jalapeno cheader cheese and a few pepper slices then serve over Hash brown. YUM!
Booooo this is the drunken chef not the lazy chef.
the fried tater wedges were incredible, i sliced them and fried them in peanut oil, seasoned with old bay
cheese sauce was smoked cheddar and mozz, with red savina powder, flank steak was tenderized for a good 10 minutes by myself, and was seasoned with montreal steak seasoning, rolls were fresh from the bakery, and the onions and peppers were in garlic, grape seed oil, brown sugar, and Sassy's Pepper Blend, caramelized and delicious
cheese sauce was smoked cheddar and mozz, with red savina powder, flank steak was tenderized for a good 10 minutes by myself, and was seasoned with montreal steak seasoning, rolls were fresh from the bakery, and the onions and peppers were in garlic, grape seed oil, brown sugar, and Sassy's Pepper Blend, caramelized and delicious
Damn wheebz that's a righteous cheese steak and fries!
The Philadelphia Cheesesteak has been dethroned by the Wrightsville Cheesesteak. Go PA!
Meat looks a little thick for a c.s. and could use a sear (cast iron!) but other than that...
The Philadelphia Cheesesteak has been dethroned by the Wrightsville Cheesesteak. Go PA!
Meat looks a little thick for a c.s. and could use a sear (cast iron!) but other than that...
Looks tasty wheebz. Extra points for teh cheese sauce.
I'm deducting points for that little dollop of that awesome cheese sauce 
I'm deducting points for that little dollop of that awesome cheese sauce
It looks like he splooged the sauce on the bread first and then added the meat but yeah.....more cheese sauce!!
What a bunch of critics. Wheebz, I think it looks out of this world! That C.S. is one of the best looking I've seen for awhile.
Weebz, great job, I'm gonna try that one. But have to agree with THP on the sear of the meat, like mine browned on the outside. Taters with Old Bay, never tried that one, sounds great, nothing beats good fried taters
Oh yeah, taters in old bay is the bomb digity. I like to take left over baked tarred, cut them up home fry style add the old bay let them get real happy in some butter so they have a nice crust on the outside and are tender on the inside. Add some onion and green peppersand the. When a out done add scrambled eggs and sharp cheater cheese. Best breakfast ever. Not bad for dinner either.
C'mon now....I went easy on him. I didn't say anything about not marinading and grilling the flank first before slicing or not using cast iron instead of the foo foo stainless and having a copper bottomed pot in the shot but not in use or using evil teflon...blah...blah...blah..
BTW..we have 282 pages of critics in this thread.
Wheebz....
I want your kitchen.
I want your kitchen.
Doing a simple chicken salad tonight.......I hear it goes well with cheap beer. 
Leftover roast chicken (chopped), celery, onion, Paul Prudhomme's Poultry Magic for starters:
One whole orange habanero (julienned), then some S&P:
A couple hard boiled eggs (chopped):
My small container of delicious Dukes Mayonaise....it's a beautiful thing!!
Just a medium glob.......and stir to combine:
Gonna let it sit in the fridge for 30 minutes or so to let the flavors meld.....then serve it on THESE:
Yup....I've never made chicken salad.
Finished photos a week from Thursday......
Leftover roast chicken (chopped), celery, onion, Paul Prudhomme's Poultry Magic for starters:
One whole orange habanero (julienned), then some S&P:
A couple hard boiled eggs (chopped):
My small container of delicious Dukes Mayonaise....it's a beautiful thing!!
Just a medium glob.......and stir to combine:
Gonna let it sit in the fridge for 30 minutes or so to let the flavors meld.....then serve it on THESE:
Yup....I've never made chicken salad.
Finished photos a week from Thursday......