Fire water was Hornitos anejo.
Not mad.
Ate using the patented SoFlo feeding technique.
Mouthfisting.
Not mad.
Ate using the patented SoFlo feeding technique.
Mouthfisting.
food The Drunken Chef
- Thread starter texas blues
- Start date
Damn tb, you have me wanting to lick my monitor...
We cut up some chicken breasts into tenders and added some salt, black
pepper and habanero powder to them. A light coating of flour preceded
a dip into eggs with a good bit of habanero hot sauce mixed in. Then they
were coated in panko with lots of chipotle flakes before being baked in the
oven.
Whoooo boy these were quite tasty.
We cut up some chicken breasts into tenders and added some salt, black
pepper and habanero powder to them. A light coating of flour preceded
a dip into eggs with a good bit of habanero hot sauce mixed in. Then they
were coated in panko with lots of chipotle flakes before being baked in the
oven.
Whoooo boy these were quite tasty.
Piccy no worky robbie.
A little shredded parm mixed in with the panko would be outstanding.
A little shredded parm mixed in with the panko would be outstanding.
Mouf' Fisted.
Affirmative.
Drunken Chef healthy.
Who new?
I dig it.
Affirmative.
Drunken Chef healthy.
Who new?
I dig it.
Tnx. Gang ! SL the bread twas Stale Saralee Honey Wheat.. the greasy beans needed the absorbency of stale bread lol... the Beast had taken a decade or so hiatus from my table.
As a rule we try to never be wasteful. Typically it would have been destined for toaster oven pizzas !
Noooooooo!!!!! Are you in management somewhere?
Ok, I've had just enough to drink that I'm going to lean heavy on pictures and get to the recliners asap. We received our 1st supers today from baker's pepper, neither Danielle or I having had anything fresh above a habanero on the S-scale to date ...
We processed one for our curry:
And then decided we'd add another:
I chopped them up w/ a couple of cloves or garlic:
And Danielle chopped the cherry hot's, some grocery store green finger-like peppers, some onion, a couple heirloom tomatoes, some ginger, and some celery:
We preheated the sous vide:
And dropped in some chicken seasoned w/ tandoori spices:
And tonight, in lieu of DIY, we used a Tiger Tiger Butter Chicken curry stock to make:
Which due to having had some fabulous Chocolate Cake shots throughout the process:
Led to eating on paper plates on the desk - since the table is full of stuff related to planting tomorrow after work:
And that's my first Drunken Chef on the very night we had our first super's ...
gm
We processed one for our curry:
And then decided we'd add another:
I chopped them up w/ a couple of cloves or garlic:
And Danielle chopped the cherry hot's, some grocery store green finger-like peppers, some onion, a couple heirloom tomatoes, some ginger, and some celery:
We preheated the sous vide:
And dropped in some chicken seasoned w/ tandoori spices:
And tonight, in lieu of DIY, we used a Tiger Tiger Butter Chicken curry stock to make:
Which due to having had some fabulous Chocolate Cake shots throughout the process:
Led to eating on paper plates on the desk - since the table is full of stuff related to planting tomorrow after work:
And that's my first Drunken Chef on the very night we had our first super's ...
gm
I would have loved to try the Curry !! Fabulous !
I bought it when it was new, and I think it was like $400-450 at the time. That being said, I helped some friends wire up DIY versions which also work well using a thermometer gated switch and a slow-cooker ... see MAKE's:
http://makeprojects.com/Project/Sous-Vide-Immersion-Cooker/471/1
or Popular Science's:
http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way
It's fabulous - the key to our "lower carb" lifestyle ...
Do you remember if it was it hot enough?
It wasn't - probably because the seeds weren't included. Could have handled 4 for sure =)
