food The Drunken Chef

RM, that looks amazing!!! Now get some stuff in your kegs!!! :)

Post the pic of the cider on "Ask Wheebz".
I don't know much about anything, but I would guess it still needs a little bit to settle. I think it will clarify in a few months. Like mead, that stuff can take a while to clear up.

Great job on the pasta. I'd put the 90 minute sauce on that one. Speaking of, I slathered that stuff on some au-gratin potatoes last night. So damn good. I really like that one. Great on salty, greasy food!!

Keep up the good work, my friend!
 
I can't wait to read your review of it, the 90 minute, Brah! Cider is still a bit cloudy but damn good. The yeasty taste is gone and it came out at 8% ABV. Sooooo, wheeeee! Oh and I put 4 gallons of a basic Mead in the primary Wednesday. Used Cotes DES Blanc and its living up to being a slow starting yeast. Going to give it 10 days in the primary then rack to a secondary for another 2 months so it should be ready to bottle and enjoy for Thanksgiving and Christmas. I may try to make a couple of sparkling bottles too.

Cheers,
RM
 
Holycowmanthatlooks :censored: awesome! I am a sucker for anything pasta. Then throw meat into it, with fresh bread!!!!! OOOlala! I am going to have to go back and look at that picture a few more times.
Great Job there RM!!!!







BTW: Watching a couple cooking shows this morning and every time someone grabbed fresh ground pepper, CJ and me would say "Sorry Geeme"
 
A couple years ago we had a small get-together at a Greek restaurant, and had a few bottles of an easy-drinking wine from India. Yes, India. Have periodically looked for it ever since, but haven't found it other than at that same restaurant. Until today, that is. Went to the hippy food store, where the very helpful wine guy asked if I needed any help, and I asked if they carried any wine from India, to which he said "sorry, but no." Then I started looking for something else, but lo and behold, there it was - Sula Chenin Blanc. It's a nice and dry white, and like I said, rather easy to drink. Maybe too easy...... yeah, you get the picture.

On the menu for tonight was tortilla soup. Went nicely with the Sula. Well, maybe I should rephrase that - the Sula went very nicely with PREPARING the tortilla soup! Yeah, there's the bottle in the pic below. Yeah..... it's empty!

So let me see if I can remember everything that went into the soup...... nope. Here's a close approximation:

Chicken Stock, garlic, chile powder, paprika, cumin, cayenne, oregano, thyme, corn, black beans, roasted chicken, zucchini, avocado, tomatoe, bell pepper, trinidad perfume, jalapeno, aji habanero, 4-cheese mex mix, corn tortillas, onion.......... close enough!

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Anyhow, if you can find Sula in your area, I recommend it!d


Edit: No cilantro, as apparently the bunch I picked up just FRIDAY was doomed to look like crap tonight.......... so sad!
 
Did I mention that if you have had enough wine to drink, then lean over to the side, you will suddenly become quite dizzy?????
 
I'm finally getting caught up on all grubbage from everyone. Good thing I just had dinner or I'd be chewing the corner off the monitor!




SD and CJ,

I "might" be able to find you guys a fresh chile or two, a fatalii, maybe a brain or pot, but it'll come at a price.........CHILE EATING VIDEOS! Shirt optional. ;)

(channel Meatloaf)
Well, what's it gonna be, boy, yes or NO?
 
So now I'm a Fat-topless-Tile-Setter-Hitman, appearing on "The Meatloaf Channel"? Sounds good to me! I'm ALL in!
Your place or ours? Gotta love the DC!
 
FloPo Simultaneous Awesomeness!!!

Stand by, drunkards...

Me and Rocketman got some crazy stuff going on.
RM is a florida good-ole-boy, not from south florida though, worthy of a new faction of SoFlo. He is a member of the FloPo, fo sho!

Italian Beef. Arguably the perfect football food.

You may have had this before, you might have a recipe for it, but here is what we are doing (RM's version is slightly different)

Step 1: Drink a bunch of beer.

Step 2: Follow this recipe on gameday morning.

Italian Beef:

Beef Roast (eye of round, etc..., lean). Remove all visible fat.
1 Large jar (12 oz or so) pepperocini peppers
2 C water
3 beef boullion cubes
3 green peppers
1 lb hot italian sausages (in casing)
1 lb sweet italian sausages (in casing)

Bake the sausages at 350 for 30-45 minutes. Slice.
Throw everything together in a stock pot or crock pot and cook for 6 to 10 hours until you're drunk.
Serve on crusty bread.

Here's where I'm at. It's been in since this morning.
Making homemade sourdough rolls and drinking lots of beer.
The Gators are playing now, so I gosta run!!!
Absolutely PERFECT football food!!

The pic has a glass of my homebrew, a steam beer like Anchor Steam (I already enjoyed the Busch Light).

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