food The Drunken Chef
- Thread starter texas blues
- Start date
JT - great looking poppers & shrimp!
TB - fried jalapeno chips look tasty, but fried pickels
I'll take your word that they're good, its just...thats very strange (at least to me)
BTW you're not gonna be breaking out any Dr.pepper anytime soon are you ?
TB - fried jalapeno chips look tasty, but fried pickels
I'll take your word that they're good, its just...thats very strange (at least to me) BTW you're not gonna be breaking out any Dr.pepper anytime soon are you ?
chilehunter said:JT - great looking poppers & shrimp!
TB - fried jalapeno chips look tasty, but fried pickels
BTW you're not gonna be breaking out any Dr.pepper anytime soon are you ?
Only if I neeth to ad more for teh spiceenesxt!
Salucsxte', TB.
texas blues said:
whats spiceenesxt ?
QuadShotz said:Hey CH, ya know how the pickle in a burger gets nice and warm and yummy ?
Now imagine that deep-fried.
I still imagine a different taste.
chilehunter said:
You'll have to ask the originator of that word to find out what it is...I have NFQ!!
The deep fried pickle is a southern phenomenon just within the last 25 or so years. Who knows what no-name juke joint/bbq stand that gave birth to it but I know it's just damn good! It is hard to imagine at first but try amigo and you too will be addictified!
Salute', TB.
Hey ya'll, surf and turfage in The Blues Kitchen tonight. Mayhem starts in t minus...pssssshhhht(can opening) 4 or 5 hosky's.
Salute', TB.
Salute', TB.
Surf = salmon? 
And let me guess... pics ta'manga?
And let me guess... pics ta'manga?
Of course! I have a dry aged ribeye and a whole side of salmon for the grill on deck. I just finished off a batch of hab sauce too! Been a busy day. I picked up a LP Jr. and had a threesome with me, the Jr. and a Marshall 2204. After ten minutes (new record for moi) I came 3 times and the 2204 is now pregnant! 'Lawd have mercy! Piccy's manana.
Salute', TB.
Salute', TB.
Allrighty then ya'll. Got busy as usual in The Blues Kitchen. I was multitasking heavily. Had a bunch of orange habs I picked last week to make sauce. Also on deck was a dry aged ribeye and a whole side of salmon. To get into Drunken Chef mode I prepped myself accordingly with several hosky's and then began..
About 80 habs on deck here.
The final reduction prior to the boat motor and bottling....here's the recipe..
80 orange habs
15oz shredded carrot
1/2 c shallot
2 T minced garlic
Juice of 7 limes
3 t seasalt
1 1/2 c brown sugar
2 c apple cider vinegar
1 c balsamic vinegar
2 c h2o
And now gettin' happy in the bottles...
More chaos to come ya'll...
About 80 habs on deck here.
The final reduction prior to the boat motor and bottling....here's the recipe..
80 orange habs
15oz shredded carrot
1/2 c shallot
2 T minced garlic
Juice of 7 limes
3 t seasalt
1 1/2 c brown sugar
2 c apple cider vinegar
1 c balsamic vinegar
2 c h2o
And now gettin' happy in the bottles...
More chaos to come ya'll...
And so it continues...
As I was doing up the hot sauce and in between hosky's, I got the dry aged ribeye and salmon prepped for the grill. I seasoned both the fish and the steak with only a bit of Lawry's. Mae Ploy would put a nice shine and glaze on the fish later..
I had some dirty lovin' bleu cheese I melted on the steak. Pure heaven! Not shown is the hot sauce on the side after cutting it up...came out beautiful!
The Mae Ploy really upped the wow factor on this slab.
The steak was melt in your mouth goodness ya'll but very filling. I could only eat 2/3 of it. As I type now, I am eating the remainder of it on a bacon & egg cheddar cheese tortilla with the hab sauce. Hot, blue and righeous!
The salmon I ate only a few bites as I was getting stuffed. I'll turn those into salmon cakes and be able to eat on those for a couple days. Love it!
Salute', TB.
As I was doing up the hot sauce and in between hosky's, I got the dry aged ribeye and salmon prepped for the grill. I seasoned both the fish and the steak with only a bit of Lawry's. Mae Ploy would put a nice shine and glaze on the fish later..
I had some dirty lovin' bleu cheese I melted on the steak. Pure heaven! Not shown is the hot sauce on the side after cutting it up...came out beautiful!
The Mae Ploy really upped the wow factor on this slab.
The steak was melt in your mouth goodness ya'll but very filling. I could only eat 2/3 of it. As I type now, I am eating the remainder of it on a bacon & egg cheddar cheese tortilla with the hab sauce. Hot, blue and righeous!
The salmon I ate only a few bites as I was getting stuffed. I'll turn those into salmon cakes and be able to eat on those for a couple days. Love it!
Salute', TB.
Thanks Quady. I prefer the coarse stuff for some reason. The leftover ribeye was killer for brekkie!
Salute', TB.
Salute', TB.
QuadShotz said:Yep, 'tis all good.
I gotta huge hunk of Top Round I plan to do some thin slicing of and marinate a bit for a Cheesesteak Pizza....should be WIN.
The name alone of that is a WIN!
frydad4 said:
Nah...I have to protect the that particular pea sized unit. Brain pan no likey metal on head.
How'd the fins do today?
Salute', TB.
I had a great afternoon today watching my Atlanta Falcons whip up on the Miami Dolphins. Beat them like red-headed step children...
All the while, I was cooking up some football food. Baby back ribs in the smoker, and inside the kitchen I fried up some zucchini and pickles. Delicious. The taste of victory.
All the while, I was cooking up some football food. Baby back ribs in the smoker, and inside the kitchen I fried up some zucchini and pickles. Delicious. The taste of victory.
Congrats on the win 5o! And congrats on the ribs and pickle WIN! Too bad you weren't down with the SoFlo Posse messing up their kitchen! Lovely smoke ring on 'da ribs. Pickles are looking crispy hot blue and righteous!
Salute', TB.
Salute', TB.