food The Drunken Chef
- Thread starter texas blues
- Start date
Shit!! A popper pie? Why didn't I think of that? THP you are the MAN! Too late tonight..I bumped the calamari till tomorrow, and I am doing beer battered stuffed poppers. I did marinade babybacks though...for Sunday. I have the poppers setting up in the freezer. Oil is heating. I'm a bit drunk so and am doing the prep but still don't know the final result. Pics and shit tomorrow.
Impy..'skay. I do that too now and then. That's what makes cooking fun. Have a beer on me girl.
Cheers, TB.
Impy..'skay. I do that too now and then. That's what makes cooking fun. Have a beer on me girl.
Cheers, TB.
okay...I'm lit and I ate 8 aI think haba poppers..adn a big one too! tequila nd beer was involved. hehe. I feel like burning...
I need to finnd a pilllowwww. Mrss. Belues is gonning to be piezzed!
Chekgjp, Tbuuu
I need to finnd a pilllowwww. Mrss. Belues is gonning to be piezzed!
Chekgjp, Tbuuu
I don't know who that guy was that hacked into my account and was posting that drunken drivel.
Tonight...calamari..
T-minus 20 minutes to beer thirty.
Cheers, TB.
Tonight...calamari..
T-minus 20 minutes to beer thirty.
Cheers, TB.
Calamari..but too drunk to post pics...
Cheapes, Tb....
Cheapes, Tb....
Happy Easter Sunday from the big dry ditch in Las Vegas. I've had a yearning for deep fried calamari and finally was able to track some fresh little squidies. This is one of my favorite foods and so easy a drunk monkey (i.e. TB) can do it.
I got a 50/50 mix of cleaned tubes and tentacles. While the oil was heating I seasoned some AP flour with seasalt and pequin powder. The tubes I cut up into rings and dredged those and the tentacles in the flour. When the oil was ready, into the fryer they went.
I had a stainless steel bowl that was standing by with some minced garlic, minced green onion and parsley, splash of olive oil and seasalt. When the calamari came out and drained, they were tossed in the bowl, given a whir and stir and then plated.
Of course my good friends cerveza and anejo were in attendance!
Gettin' down..
I like mine with lots of lemon and cocktail sauce. Dig it!
Crankin' up the smoker for ribs later!
Cheers ya'll, TB.
I got a 50/50 mix of cleaned tubes and tentacles. While the oil was heating I seasoned some AP flour with seasalt and pequin powder. The tubes I cut up into rings and dredged those and the tentacles in the flour. When the oil was ready, into the fryer they went.
I had a stainless steel bowl that was standing by with some minced garlic, minced green onion and parsley, splash of olive oil and seasalt. When the calamari came out and drained, they were tossed in the bowl, given a whir and stir and then plated.
Of course my good friends cerveza and anejo were in attendance!
Gettin' down..
I like mine with lots of lemon and cocktail sauce. Dig it!
Crankin' up the smoker for ribs later!
Cheers ya'll, TB.
Yum. Love calamari like that. Ok I am drunk and I am cooking. I will post pics later. I made some Defcon DM MKII wings for lunch. Then I started some recipe I read somewhere called African Stew. I don't exactly think it sounds like it's African, but I dunno. I made a few substitutions. My ingredients include ground lamb, white beans, potatoes, cilantro, onion, bell pepper, curry powder, garlic, ginger, crushed tomatoes, water, Srirachi, and peanut butter. Interesting taste. The ribs are cooking now. Probably about 2-3 more hours for them yet. I'll try to get the pics on here tonight, but I make no promises I'm drunk already...
Edit: Oh I forgot the Risoto cakes. They will also be made tonight.
Edit: Oh I forgot the Risoto cakes. They will also be made tonight.
Can Calamari be a bit rubbery and chewy?
JayT said:
I guess that answers my question "will alcohol be involved?" in the popper thread. Everythang' sounds straight up righteous!
rainbowberry said:
If you cook it quickly, calamari will have a slight chewiness and not rubbery. Cook it longer and it's like rubber bands. Cook it still longer and it loses the rubber band 'thang. After 6 beers and 4 shots I really can't tell though...hehe.
Cheer, TB.
Asian coleslaw prepped and in the fridge. Ribs are gettin' down brown in the smoker. Beers are chillin'. T-minus 1 hour to beer thirty.
Cheers, TB.
Cheers, TB.
QuadShotz said:k, i wanted to mak garlic/hab chicken wit cilatro n chipotle in puff pastry, but i cant find my dang rollingpin.
So, driniking pbr's and eatin pastrami/cheese on crackers wit jalapenos..lol
I just found my wifes stash of apple vodka..hehe...she's asleep.
Tried not to get drunk. FAIL!!
Cheers, TB.
So here 'tis. Found the wifes stash of apple vodka so this might be a little f#@ked up.
Smoked the ribs.
Finished them on the grill on the cold side about 250F.
Swiffered...er...mopped them with apple cider vin/beer/bbq sauce mix.
Don't forget the japs...
Food of the Gods with a little asian coleslaw...
Happy Easter ya'll, Leslie.
Smoked the ribs.
Finished them on the grill on the cold side about 250F.
Swiffered...er...mopped them with apple cider vin/beer/bbq sauce mix.
Don't forget the japs...
Food of the Gods with a little asian coleslaw...
Happy Easter ya'll, Leslie.
that guy is halarious !Chillimans YELLOW CURRY ARSE DROP !
OK - Im now alot drunk. And a few hours of cooking (simmering)
She looks mean as hell and is going to hurt on the way out !!
This is what I started with -
Bottle of RED !!
Good Madris Curry paste - Cumin powder, chilli flakes, Curry powder (reg) - Voodoo ash, hot cayenne powder, bhut pods crushed , The hippy seed company Jungle Juice, some hot parika, MAd dogs 357 additive, sweet parika, sundried tomatoe paste, ChiX thigh fillet, potatoe, carrot, beans. Cocnut milk and coconut cream. About 2 1/2 hrs
Heat up paste so it sticks to chix. dust chix first in voodoo ash & cayenne powder.
Cook quick to seal chix in heated curry paste seals in powders -
reduce heat to simmer throw everything in and simmer for two - three hours...... or in the oven for same time on low.
Finshed photo to come !
THE YELLOW CURRY FROM HELL
OK - Im now alot drunk. And a few hours of cooking (simmering)
She looks mean as hell and is going to hurt on the way out !!
This is what I started with -
Bottle of RED !!
Good Madris Curry paste - Cumin powder, chilli flakes, Curry powder (reg) - Voodoo ash, hot cayenne powder, bhut pods crushed , The hippy seed company Jungle Juice, some hot parika, MAd dogs 357 additive, sweet parika, sundried tomatoe paste, ChiX thigh fillet, potatoe, carrot, beans. Cocnut milk and coconut cream. About 2 1/2 hrs
Heat up paste so it sticks to chix. dust chix first in voodoo ash & cayenne powder.
Cook quick to seal chix in heated curry paste seals in powders -
reduce heat to simmer throw everything in and simmer for two - three hours...... or in the oven for same time on low.
Finshed photo to come !
