food The Drunken Chef

Haven't been on this thread since April 24...... I have missed a lot!!!! And thanks buttholes now I am starving and wanna get screwed up!!!!!!!!


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Okay...here's a window to what dinner at the Circle-H looks like during the work week:

Havin' pre-cooked shrimp po-boys tonight....

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This Thai hot chili mayo is everything you'd want in a condiment.....there are no other words.

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A Keylada......VERY cosmopolitan!

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Building a crispy fried shrimp, Thai chili, Rocketman sauced, unworthy of this thread, tower of weekdayedness:

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20 minutes to gooooood nom-noms.......not bad for a Tuesday....:cool:
 
Looks great Paul! Good to see you hanging round these parts!

Sic the rocket man beer we had was his porter (though wheebz declared it a perfect brown ale), and it was awesome!
 
Paul! Glad you returned. And that Po'Boy looks great. Looks like the perfect "get drunk and munch on something" food. Oh, good heads up on that mayo find. I've never noticed it in my stores. I'll keep an eye out for it now.
 
Sic after seeing your Glog I'm sure we can work out a sauce for peppers for sauce kind of a deal. as for the brews, Thanks to FD and Sum they'll be going into kegs from now on but I can probably sqeeze out a bottle or 2 at the same time and I do need to start thinking about another batch of brewskies.

Edit: the Porter is a recipe I got fro m Tony07, doesn't hang round here much any more and that's what he called it. I'd trust wheebz on it being a Brown Ale however whether it's a Porter of an English Brown Ale it was DAMN good and if my SoFlo Bro's want to try brewing a batch I'll send the recipe to ya.
 
All the kind words for such a weak entry! I'd say y'all have missed me!

:feels all warm inside:


....perhaps it's the martini......

Trust me, I'll post when able.....enter T-downs on the same. It's been goofy here lately.
 
Brown Sugar and Bacon Pork Loin

Rub her down with salt, pepper, chili powder, Thai chili powder, Paprika,
cumin and cinnamon:

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The next logical progression:

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Cooked to a perfect 145 F:

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Simmer a cup of brown sugar, two tablespoons flour and some Pomegranate
Red Wine Vinegar ( cider will work too but that's what I had... ) and then glaze
that loin:

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Celebrate by opening another bottle of wine:

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145? That would be a little chewy for me. Pork loin is pretty lean and I think it needs more time and a higher temp to break down the muscle. I like to be liking the glaze though.
 
JayT, that's an awesome new avatar of you and Chip. Also, I'm excited that
Nathan's hot dogs are Buy One Get One Free at Bi-Lo this week!

Thanks everyone for the comments. Oftentimes my ever-enlarging abdominal
rotundity gives me concern for how often I like to drink and cook. And drink.
Positive reinforcement put a smile on my face and now I will drink a toast to
each and every one of you! That's right, it's Jägermeister night! Cheers!

tb, I actually don't remember eating these last night so perhaps I'll find out
while consuming leftovers whether or not the extra chewiness is detrimental.
They may turn out perfect during the reheating process.
 
robbie said:
tb, I actually don't remember eating these last night so perhaps I'll find out
while consuming leftovers whether or not the extra chewiness is detrimental.
They may turn out perfect during the reheating process.
Click to expand...

Don't 'member? Well that right there is some for true drunken cheffiness goin's on and I tip my hat to you sir!

For sure we like drunken leftover's with pics too!
 
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