food The Drunken Chef
- Thread starter texas blues
- Start date
SMOKE RINGS!!!!
Nice, 5-0. Ribs, Fried Pickles, and Zucchini.
Hope it tasted good while you were watching the Falcon's game, you son-of-a-crap.
No final presentation shot? That happens to me with fried pickles too, they're never still around when the main course is ready....well done dude.
Nice, 5-0. Ribs, Fried Pickles, and Zucchini.
Hope it tasted good while you were watching the Falcon's game, you son-of-a-crap.
No final presentation shot? That happens to me with fried pickles too, they're never still around when the main course is ready....well done dude.
QuadShotz
Banned
texas blues said:
Heh., thx hombre!
Oh look..it's meat...
Marinating in Worcestershire, Sriracha, and Chilliman's GPS with onion/granulated garlic/lots of black pepper/sea salt.
I told ya I was gonna slice the f00k outa it...thin enough for ya?
OK, now the weird part...
I'd bought a ball of dough at the deli the other day, and it's been sitting in a bag in the fridge since then. However...I pull it out tonight to divide up for pizza...and holy smoking crackbabies...WTF?!
JayT said:
S'kay. I don't think I was welcome either. Cowboys...Woot!
Salute', TB.
QuadShotz said:My dough iz da mutantzzzz!!! Aieeeee!!!
How the frell can it still rise IN THE FRIDGE??!!
Never seen that before...it still smells like regular yeasty dough though, not moldy or anything. What the heck do I do now?
Roll it out and bake it now. Let it cool. Wrap in plastic and toss in the fridge. Top it later. Before and after you do that, drink more beer. PBR if'n you got it. Steak looks great!
Salute', TB.
QuadShotz
Banned
Ah..I figured it out...it's called "cold rising".
http://www.thefreshloaf.com/node/7456/fridge-stored-pizza-dough-how-long
Heh, I'm pretty new to dough stuff, so I'd never seen it do that before...kinda cool though.
Watching Vampire Diaries ATM..nifty new show. Will get to cooking a bit later.
http://www.thefreshloaf.com/node/7456/fridge-stored-pizza-dough-how-long
Heh, I'm pretty new to dough stuff, so I'd never seen it do that before...kinda cool though.
Watching Vampire Diaries ATM..nifty new show. Will get to cooking a bit later.
anywere around 40 degrees dough should hold for a couple days. i freeze till about four to five hours till ready right when the center of dough finally thaws is perfect for shaping and tossing ive noticed, working in a kitchen that sells alot of pizza, yeah that dough will puff the hell out in no time under improper temp, once puffed very difficult to stretch, requires lot time and flour, still can use just pain in the balls, im sure you guys all know this, whatever, tossing pizza dough is an art, dough tossing contest? you guys are making me want to invest in a deep fryer at home. nice food all.
Damn peeps, some gewd mojo goin' on!!!
5o- Sumofmybits! Nice ribs! You sure you have enough knives!?!
I have never had a deep fried pickle... soon to be remedied. I've got some pickles marinating with some habs for this coming weekend.
5o- Sumofmybits! Nice ribs! You sure you have enough knives!?!
I have never had a deep fried pickle... soon to be remedied. I've got some pickles marinating with some habs for this coming weekend.
QuadShotz
Banned
Ok boyz, I made the pizza...soooo bloody good..rich flavor and spicy!
The dough coulda been in better shape, but I managed.
Full Thread is here: http://www.thehotpepper.com/showthread.php?p=251470
The dough coulda been in better shape, but I managed.
Full Thread is here: http://www.thehotpepper.com/showthread.php?p=251470
Hey ya'll. Call this one inspired by Quady. I had picked up some nan bread, which I haven't tried but had sitting around and figured I had better use it or lose it. After several hosky's I was trying to figure out what to do with the stuff so I started cleaning out the fridge. Grabbed the ingredients and decided on a NAN pizza. Here's the ingredients involved in the chaos..
chopped garlic
yellow onion
pequin (my own of course) chiles
red bell pepper
shallot
sundried tomato
button mushrooms
porcini mushrooms
goat cheese
4 cheese mexi-mix
nan bread (not sure of the origons. India? Nepal? My buddy had it in Mongolia? its all good.)
Saute'd the stuff all up nice in the cast iron of course. Topped here except for the 4 cheese mix..
After 425 in the oven for 12 minutes....looking good on the comal!
The goat fromage and fungi combo kicks ass ya'll.
Thanks Quady for the inspiration. The ingredients as above on there own are good but when combined with the goat cheese and nan bread make for a rich and complex tasting pizza where the flavors just explode but don't overrun everything else.
I have some pita bread to use up tonight and may give it another go this eve.
Oh yeah...almost forgot! It's TB's Duckfart night!
Stay tuned to this same bat channel ya'll!
Salute',TB.
chopped garlic
yellow onion
pequin (my own of course) chiles
red bell pepper
shallot
sundried tomato
button mushrooms
porcini mushrooms
goat cheese
4 cheese mexi-mix
nan bread (not sure of the origons. India? Nepal? My buddy had it in Mongolia? its all good.)
Saute'd the stuff all up nice in the cast iron of course. Topped here except for the 4 cheese mix..
After 425 in the oven for 12 minutes....looking good on the comal!
The goat fromage and fungi combo kicks ass ya'll.
Thanks Quady for the inspiration. The ingredients as above on there own are good but when combined with the goat cheese and nan bread make for a rich and complex tasting pizza where the flavors just explode but don't overrun everything else.
I have some pita bread to use up tonight and may give it another go this eve.
Oh yeah...almost forgot! It's TB's Duckfart night!
Stay tuned to this same bat channel ya'll!
Salute',TB.
Slammin! A non-pizza! (non, nan 
)
)Quady...we must be psychotic.....seeing the other thread, I'm not the only one cleaning out the fridge last night! Got PBR? I got duckfarts lattah'! Stringed blues machines for another hour or so first.
Salute', TB.
Salute', TB.
QuadShotz
Banned
Yeah man....I did think of ya at the store today...when i saw the Alaskan White on sale...
I haz PBR, keystone ice, a lone bottle of Newcastle, and a sixer of 1554 Elightened Black Ale in the mini-fridge.
Oh, and I bought a half-rack of Jones Pure Cane Cola to mix with the Seagrams 7.
Didja know they carry a "FuFu Berry"?
LOL!
Ya, booze, it's covered.
I haz PBR, keystone ice, a lone bottle of Newcastle, and a sixer of 1554 Elightened Black Ale in the mini-fridge.
Oh, and I bought a half-rack of Jones Pure Cane Cola to mix with the Seagrams 7.
Didja know they carry a "FuFu Berry"?
LOL!
Ya, booze, it's covered.
QuadShotz
Banned
Fatali-Mozz Chicken Boob Sammie
ok, here whut I did.
Used this here stuff:
Took the fresh all-natural chicken boob, butterflied it.
EVOO'd it, S&P'd both sides and covered in slabs of Mozz, then a pile of chopped up onion, shrooms, a Fatali, and basil from my plant.
Ok, into the EVOO & cast iron you go, babee!
Cooked that covered until the bottom was nice and dark brown, and the mozz was starting to melt...THEN, into the broiler wit Ye!
Spread the French Bunz wit my HabbyBaconaise, topped one with stone ground mustard, the other with sweet mini tomato slices and added them in next to da chix.
Broil-Cam:
Next, the deliciousnessss.
ok, here whut I did.
Used this here stuff:
Took the fresh all-natural chicken boob, butterflied it.
EVOO'd it, S&P'd both sides and covered in slabs of Mozz, then a pile of chopped up onion, shrooms, a Fatali, and basil from my plant.
Ok, into the EVOO & cast iron you go, babee!
Cooked that covered until the bottom was nice and dark brown, and the mozz was starting to melt...THEN, into the broiler wit Ye!
Spread the French Bunz wit my HabbyBaconaise, topped one with stone ground mustard, the other with sweet mini tomato slices and added them in next to da chix.
Broil-Cam:
Next, the deliciousnessss.
