food The Drunken Chef
- Thread starter texas blues
- Start date
I'm your hot wing man. Stop me when I'm passing by. I'm your hot wing man...
The Pain is Good ones are pretty hot. More than expected. Buddy, I am totally digging your sauce. I didn't want to use the whole rest of the bottle on these wings so that is why there are less of yours. Fantastic heat and flavor.
Your wings look fantastic. I bet they were really great with buddy's sauce.
Jay,
Where and how do you buy your wings? Do you buy'em whole and cut them yourself.....or do you buy'em pre-segmented....or do you buy'em cut and frozen?
I've found that the ones you buy in the frozen bags never want to crisp up. It may have something to do with the water content.
Whatever you're doing.....is the right way!
Where and how do you buy your wings? Do you buy'em whole and cut them yourself.....or do you buy'em pre-segmented....or do you buy'em cut and frozen?
I've found that the ones you buy in the frozen bags never want to crisp up. It may have something to do with the water content.
Whatever you're doing.....is the right way!
JayT those wings are the bomb!
Jay,
Where and how do you buy your wings? Do you buy'em whole and cut them yourself.....or do you buy'em pre-segmented....or do you buy'em cut and frozen?
I've found that the ones you buy in the frozen bags never want to crisp up. It may have something to do with the water content.
Whatever you're doing.....is the right way!
I prefer fresh already cut up wings, but if they are not cut up I cut them. If they are frozen, I thaw them. If they are frozen and whole, I thaw them and cut them up. I only cook frozen whole wings when I am extremely desperate.
I prefer fresh already cut up wings, but if they are not cut up I cut them. If they are frozen, I thaw them. If they are frozen and whole, I thaw them and cut them up. I only cook frozen whole wings when I am extremely desperate.
So, in other words........
....you're not too damn picky.
Feels like a good day.....
Thought I'd have a nice lunch......using the remaing rice that didn't make it into my throwdown sushi....and the amazing Crock pot beef I made a few days ago:
Sushi rice.....still pearlescent and sweet/tart from the loving care given to it:
Then, buried in a beefy, oniony, mushroomy, spicy goodness: ***(oh yes....floating habs. TWO OF'em!!! Makes all the difference with the sushi rice.)
Toast....with real butter and garlic. Notice the green crap I found in the pantry to sprinkle on top:
This was the "scope on my .30-06"......
HBD sauce to tie it all together!
Yum!!!!
Tastes like.....victory.
Thought I'd have a nice lunch......using the remaing rice that didn't make it into my throwdown sushi....and the amazing Crock pot beef I made a few days ago:
Sushi rice.....still pearlescent and sweet/tart from the loving care given to it:
Then, buried in a beefy, oniony, mushroomy, spicy goodness: ***(oh yes....floating habs. TWO OF'em!!! Makes all the difference with the sushi rice.)
Toast....with real butter and garlic. Notice the green crap I found in the pantry to sprinkle on top:
This was the "scope on my .30-06"......
HBD sauce to tie it all together!
Yum!!!!
Tastes like.....victory.
Thanks y'all!!! Here's DINNER:
With great respect and inspiration.....(thanks McHottie!)....I give you:
Nothing but chicken strips.....
.....and that's more than it takes to be AWESOME :
Thanks again to everyone who voted in the throwdown!
With great respect and inspiration.....(thanks McHottie!)....I give you:
Nothing but chicken strips.....
.....and that's more than it takes to be AWESOME
:
Thanks again to everyone who voted in the throwdown!
I am speechless... 
Then, buried in a beefy, oniony, mushroomy, spicy goodness: ***(oh yes....floating habs. TWO OF'em!!! Makes all the difference with the sushi rice.)
those dishes look awesome paulk
Thanks y'all!!! You guys make me smile with every comment!
Tonight will be a frozen lasangne of the Stouffers party size varietey......
.....tweaked to my liking of couse.
But that's not DC worthy.....so I'll wait to see what you all bring next! 
Tonight will be a frozen lasangne of the Stouffers party size varietey......
.....tweaked to my liking of couse.
But that's not DC worthy.....so I'll wait to see what you all bring next! 
Started the mayhem early this morning, so no booze in the pics YET.
For your viewing pleasure, Pork shoulder, smoked sea salt, lime juice, onion, garlic, and fatalii - add some water, bring it to a boil, cover it and reduce the heat nice and low, then go away for a while. Like and hour and a half, at least. Turn off the heat, then walk away for several hours more while it cools in the broth.
Roasted about 1 pound of tomatoe in the broiler, and garlic on the stove.
Puree the tomatoe, garlic, chipotle chiles in adobo, smoked sea salt, mexican oregano and naga powder. Heat 1 tablespoon olive oil in a saucepan, toss in the puree (carefully), and let it simmer "a while"......
Mmmm hmmmm - this smells GUUD! More later....
For your viewing pleasure, Pork shoulder, smoked sea salt, lime juice, onion, garlic, and fatalii - add some water, bring it to a boil, cover it and reduce the heat nice and low, then go away for a while. Like and hour and a half, at least. Turn off the heat, then walk away for several hours more while it cools in the broth.
Roasted about 1 pound of tomatoe in the broiler, and garlic on the stove.
Puree the tomatoe, garlic, chipotle chiles in adobo, smoked sea salt, mexican oregano and naga powder. Heat 1 tablespoon olive oil in a saucepan, toss in the puree (carefully), and let it simmer "a while"......
Mmmm hmmmm - this smells GUUD! More later....
Final prep: Start by sauteeing more onion and garlic in olive oil.
Slap the pork into the skillet, and get a bit brown:
Plate-up: Pork mixture and sauce into corn tortillas, sides of rice with lime and cilantro, and black beans with cumin, garlic, and cayenne. In the cup is the last of the melon slush plus tequila. A nice little combo....
Now here is the "what I would do differently next time" caveat. The grocery store where I shop stopped carrying "other" brands of tortillas, and now only carries their own brand. First batch of steamed tortillas got dumped in the trash, as they just fell apart. The second batch at least held together better - like just long enough for me to take these pics. But more than that, the flavor was not at all like my beloved corn tortillas. Next time, I'm definitely shopping for tortillas elsewhere. I mixed the rest of the sauce with the rest of the pork mix, and tomorrow night's dinner will be pork in sauce on top of rice.
Slap the pork into the skillet, and get a bit brown:
Plate-up: Pork mixture and sauce into corn tortillas, sides of rice with lime and cilantro, and black beans with cumin, garlic, and cayenne. In the cup is the last of the melon slush plus tequila. A nice little combo....
Now here is the "what I would do differently next time" caveat. The grocery store where I shop stopped carrying "other" brands of tortillas, and now only carries their own brand. First batch of steamed tortillas got dumped in the trash, as they just fell apart. The second batch at least held together better - like just long enough for me to take these pics. But more than that, the flavor was not at all like my beloved corn tortillas. Next time, I'm definitely shopping for tortillas elsewhere. I mixed the rest of the sauce with the rest of the pork mix, and tomorrow night's dinner will be pork in sauce on top of rice.