food The Drunken Chef

texas blues said:
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!

Yeah..back at the Spokane Club, I had to clean those types until they gleamed..took two kinds of polish and god help you if you got the wrong one on the copper. And ya, I'm the dishwasher..no machine here.

Pot salad looking good and kudo's on the two different mustards for complexity!

Thx mate! I like the differences too.

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.

Hehehe, IDK about lose, but I always have leftovers...I'm down.
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texas blues said:
Ram spatula under dilla, place hand on top, flip. Rocket Science 101.

Salute', TB.
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Tried that before. End result, dilla folds over the sides of spatula and shit falls out.
 
chilehunter said:
:lol:
no bum here, I work!
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It's a slippery slope my friend. It's a slippery slope... First you're pinching wings out of the garbage and the next thing you know.... well let's not get into that. Let's focus on the positive things in life. I'm just glad I got here when I did. :lol:
 
chilehunter said:
oh yea almost forgot, good to hear you didnt get fired Impy.
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Thank you :). Now, I'm kinda glad it happened. It woke me up to how much I really enjoy my job & that I can't take it for granted.
 
Blister, you need a large spatula. Mine is about 6 inches wide. You also have to wait until the bottom side is sufficiently browned and make sure you have lots of cheese on the top and bottom to glue it together.
 
Yuppers...what he said.

I have an assortment of spatulas for different things.

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Left to right is thin nylon for delicate stuff, an old beater one, and my big bad one that's perfect for flipping big stuff. I also have a large T-Fal one that will do 450F, but it's missing atm.
 
Just made Drunk smoked pequin sauce, test batch. Also leftover mrs. blues burger that I taco meated up for torttilla's. Piccy's and recipe manana!

This sauce rocks!

Salute', TB.
 
JayT said:
Here is a prelude to the madness going on in the JayT kitchen and the awesomeness that is quesadilla!!!
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BTW, woohooo!

You've got the olde-school Cusinart like mine!

Ok, his is the full-size, but I'd rarely use one larger than my MiniPrep for just cooking for myself. :D
 
Great night last eve in The Blues Kitchen ya'll. Righteous TB taco's while making pequin hot sauce!
We'll stick more or less with the goin's on from the taco side and post the sauce in the hot sauce thread.

mrs. blues had left me some 80/20 burger to do with as I pleased and it HAD been a while since I had some meat product so...taco's it was. Sauteed up some garlic, yellow onion (from the Rio Grande Valley but of course!) couple of fresno's and peno's, the burger, sea salt and Hatch chile powder. All served up on flour tortilla's with melted cheddar and very generous squeezin's of limes.
And also...teh pequin hot sauce!

Here 'tis ya'll...gratuitous hosky shot with dried pequins rehydrating in apple cider vin.

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Damned right it's cast iron!

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Just look at that hotness!!

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The hosky was chewy good and made a perfect pairing to this taco. The pequin sauce? Surprisingly smoky good and hotter than expected. I call it delicisioso!!

Salute' ya'll, TB.
 
i'm liking that idea of the cider with the dried pequins. looks awesome. Also that beer is looking awesome. Does that label say 7.2% alcohol? A few of those will catch up to you. nice!
 
Yeah BW off the top of my head it's at least seven two. I got stuck on Optimator some 30 years ago. I can only drink 1 or 2 in a session as they're so heavy. Fantastic with Tex-Mex fare!

Rehydrating in the vinegar works beautifully. I do the same with sundried toms and water, then into the nucker. Really speeds up the process.

Salute', TB.
 
Loks awesome TB!

Hmm, I hava lot of misc. dried chiles lying around I should sauce up...

What's yer liquid/chiles ratio on that?
 
Quady, I've been doing this so long I rarely if ever use a recipe. I'm more of a spray and pray cat. I reckon it to be about 3/4 cup of pequins to 1 cup cider vin. Just enough to cover the tops and account for the pequins swelling up. I posted more specifically in the hot sauce thread. Stuff turned out so good I'm going to clean out the store tomorrow and build up a good rathole of these pequins. Next weekend I'll be doing up a big batch of just picked habs. Gotta' have variety dontcha' know.

Salute', TB.
 
Quad,
Don't use that Fat Tire spatula to flip anything. It won't work. It will just make a mess of whatever you are cooking.
Drink the contents and recycle the rest.
Or use the bottle for homebrew if it can be capped.

Damn, I really think I have missed out on the best 4 days of drunken chef EVER!!!
IMPY, JT, Quad, TB, 5*, WOW.
Great company!
I'll try to come strong soon!
 
texas blues said:
Quady, I've been doing this so long I rarely if ever use a recipe. I'm more of a spray and pray cat.
.
.
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Next weekend I'll be doing up a big batch of just picked habs. Gotta' have variety dontcha' know.

Salute', TB.
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Ya mang, I only use recipes as guides if I'm doing something new...it's just instinct eh?

I fig if yers turned out so good, may as well ask though.

I can get a 6oz bag of dried jap chiles for liek $3, as well as chile negro, chile meco, and ya...pequins. ;)

So, I haz ideas...

Oh, soon gonna make a spiffy traditional style hab sauce soon, with my own personalificashunz of course.

frydad4 said:
Quad,
Don't use that Fat Tire spatula to flip anything. It won't work. It will just make a mess of whatever you are cooking.
Drink the contents and recycle the rest.
Or use the bottle for homebrew if it can be capped.

Damn, I really think I have missed out on the best 4 days of drunken chef EVER!!!
IMPY, JT, Quad, TB, 5*, WOW.
Great company!
I'll try to come strong soon!
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Gee whiz, no wonder that beer tasted like plastic..I grabbed the wrong one. ;)

(Fat Tire Spatula...It does work rather well to flip da channels in my brain...also a nifty band name?)
 
Mmmkay...here be drunken food stuff...


Tator Natchos...

Leftover cooked tator rounds, mozz, homemade taco meat, lots of seasoning stuff (onion & garlic powder, chile powder, cumin, hab powder, cayenne, etc.), cheddar cheese, Chi-Chi's Hot Salsa, green onion...stuff I can't rmember...

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Wrapped whole thing in a plastic grocery bag (so the cheese steam-melts and not burns...puff up the bag, twist, and tuck underneath. Don't let it touch the food) and nuked until melty....

It ain't pretty, but it's good for the drunken watching of Aliens³ Special Edition. :D

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