salsalady
eXtreme Business
FD4- I'm sure you can find a larger one for the green onions, but after being packed around on a keychain for a few weeks until it's needed in a culinary emergency........
food The Drunken Chef
- Thread starter texas blues
- Start date
FD4- I'm sure you can find a larger one for the green onions, but after being packed around on a keychain for a few weeks until it's needed in a culinary emergency........
So the SoFlo Posse took a trip to South Point Park on South Beach. We were hanging out around Smith & Wollensky's waiting for the cruise ships to depart. My mom was on one and I told her I'd take pictures of them partying on their balcony as they set sail for a week. That was fun, but the bigger question was... what do we do now?
Drunken Chef it up.
I think it might have been 5'O that turned us on to Memphis Nachos a while back. We may have even posted some once before, but these things are so damn tasty and so easy to make we felt it was the thing to do on a lazy drunken day like today was turning out to be.
There are some crab legs in there. They were for MrsFD, but we decided to include them in the pic because crab legs are cool.
Serranos from the SumBit's garden. I know... not fair... I can sow seed whenever I want.
Have to give a shout out to Geeme tonight for hooking us up with some seeds. They came in today. We tossed back some Busch Lights in your name.
Lit up some coals and threw on the pork cuts, but FD [drunk] after cleaning out the old ash left the bottom vents closed... and we put out our coals, doh!
No worries... that's what tin foil and the oven is for. Hell, if JayT can make oven ribs...
It all turned out fine. Take a gander.
Firsts.
Seconds!!!
Good times.
SoFlo
Drunken Chef it up.
I think it might have been 5'O that turned us on to Memphis Nachos a while back. We may have even posted some once before, but these things are so damn tasty and so easy to make we felt it was the thing to do on a lazy drunken day like today was turning out to be.
There are some crab legs in there. They were for MrsFD, but we decided to include them in the pic because crab legs are cool.
Serranos from the SumBit's garden. I know... not fair... I can sow seed whenever I want.
Have to give a shout out to Geeme tonight for hooking us up with some seeds. They came in today. We tossed back some Busch Lights in your name.
Lit up some coals and threw on the pork cuts, but FD [drunk] after cleaning out the old ash left the bottom vents closed... and we put out our coals, doh!
No worries... that's what tin foil and the oven is for. Hell, if JayT can make oven ribs...
It all turned out fine. Take a gander.
Firsts.
Seconds!!!
Good times.
SoFlo
Drunk it up indeed. Good 'Gawd I gotta' cook and fish with y'all. I 'ma puttin' in my request for a SoFlo posting of Florida lobster nacho's...or a SoFlo seafood reuben. SoFlo rules!
midwestchilehead
eXtreme
Something with Tamarind
The goods, except the shrimps and seasonings out of the cabinet:
The tamarind, Zipang Sake, curry paste, coconut milk, and ginger went into a sautee pan, along with garlic, red hab powder, paprika, sea salt and a touch of fish base.
Veggies were stir-fried, with shrimps added at the end:
Strained the tamarind sauce to remove seeds, etc.
Final dish, over Japanese Udon noodles, plus sake on the side:
So how was it? Good, but I felt like it was missing something. Definitely had the hot and sour going, but I haven't yet decided what to do differently next time.
The Zipang? Nice, easy to drink. Yummers.....
I chose this because being bubbly, it is somewhat sweeter than traditional sake, which I wanted to offset the sourness of the tamarind. Could have gone with mirin, but I didn't want to get quite that sweet.
The goods, except the shrimps and seasonings out of the cabinet:
The tamarind, Zipang Sake, curry paste, coconut milk, and ginger went into a sautee pan, along with garlic, red hab powder, paprika, sea salt and a touch of fish base.
Veggies were stir-fried, with shrimps added at the end:
Strained the tamarind sauce to remove seeds, etc.
Final dish, over Japanese Udon noodles, plus sake on the side:
So how was it? Good, but I felt like it was missing something. Definitely had the hot and sour going, but I haven't yet decided what to do differently next time.
The Zipang? Nice, easy to drink. Yummers.....
I chose this because being bubbly, it is somewhat sweeter than traditional sake, which I wanted to offset the sourness of the tamarind. Could have gone with mirin, but I didn't want to get quite that sweet.
Nice lookin' Skrump Doughnuts G.
I'd go with sweet Tamarinds next time. They're sweet with tang, and pepper heat on that werks.
Werd, SoFlo
I'd go with sweet Tamarinds next time. They're sweet with tang, and pepper heat on that werks.
Werd, SoFlo
So far these are the only tamarinds I've found in this area. I understand that tamarind paste is available in a tube, and may well look for that. Gotta admit, getting the pulp off the seeds ain't easy.... though throwing the whole thing into the sake while heating and stirring helped remove it a bit at a time.
Tonight's little snacky. Four cheese nachos with Heartbreaking Dawn's Mango Habanero sauce.
The cheeses are smoked bleu, provolone, swiss, and pepperjack. Then there is prosciutto, roasted red peppers, cilantro, and HBD's sauce. Not hot, but sure tasty! I did put a few drops of Mauvais Sang on a few of the chips to bring up the heat. The drink of choice tonight was (it's gone now) Chardonnay.
The cheeses are smoked bleu, provolone, swiss, and pepperjack. Then there is prosciutto, roasted red peppers, cilantro, and HBD's sauce. Not hot, but sure tasty! I did put a few drops of Mauvais Sang on a few of the chips to bring up the heat. The drink of choice tonight was (it's gone now) Chardonnay.
Nachos!!! Just LOOK at those "waterfalls" of cheese. And then there's the foo.
PAPosse has the foo on lock. I remember those old TD posts Wheebz.
JayT ain't bringin' no microwaved hot-dogs up in here tonight!
PAPosse has the foo on lock. I remember those old TD posts Wheebz.
JayT ain't bringin' no microwaved hot-dogs up in here tonight!
Decided to get drunk and make pasta all'arrabiata last night. It was a half failure, unfortunately. I made it too hot for my girlfriend to eat. It wasn't a total failure though, as I ate her portion.
Forgot to get the scotch bonnet sauce, chile flakes, oregano, etc. in the picture. I was half in the bag by this point, anyways.
Anchovy goodness.
Deglazing with some bad red wine. Half a cup for the sauce, rest of the bottle for the cook.
And done.
Forgot to get the scotch bonnet sauce, chile flakes, oregano, etc. in the picture. I was half in the bag by this point, anyways.
Anchovy goodness.
Deglazing with some bad red wine. Half a cup for the sauce, rest of the bottle for the cook.
And done.
Damn.....I'm behind on the foodage!!!!
Great lookin' grub, y'all!!!!!
Great lookin' grub, y'all!!!!!
Nah, American Spirits. I was pretty wasted by the time I finished it and didn't really bother clearing a space for the picture. Whoops.
Damn Good lookin food everyone!!!
JT Bustin out pan-seared nachos. Is that all-clad? Of course it is!!
Damn Nick, I wasn't sure you were going "Portion" there...
Food looks great! Dude, you need more posts up on this place!! Something about your pics makes me thirsty...I know, it's the Busch Light!!!
Get in on the next throwdown!
JT Bustin out pan-seared nachos. Is that all-clad? Of course it is!!
Damn Nick, I wasn't sure you were going "Portion" there...
Food looks great! Dude, you need more posts up on this place!! Something about your pics makes me thirsty...I know, it's the Busch Light!!!
Get in on the next throwdown!
Hah! Didn't drink quite enough for that.
As for the next TD, I'm definitely going to put something out there. It'll probably pale in comparison to SoFlo, but it looks like a ridiculous amount of fun.
Thats the key to it all.
Stay tuned on that thread, THP should announce the rules soon! Can't wait to see what you enter!
BTW, over the years I've had to come up with creative ways to include my wife in these meals too, and she can't really hang with the hot stuff, so I can empathize with what you've been through.
It can be done, even though sometimes it dirties extra dishes!