Drunken cheffing is a sport.
Siccy FTW and post #10,000.
Siccy FTW and post #10,000.
food The Drunken Chef
- Thread starter texas blues
- Start date
[sup]The most successful obnoxious thread in internet history!!![/sup]
trying to decide if this slab of meat should be used for a SOTM manana, or to just rock it out freestyle another way ...
pressure cooking some pulled pork later, though ...
that'll round out the rest of the food for us for the week, likely ... well, plus all the salad ...
pressure cooking some pulled pork later, though ...
that'll round out the rest of the food for us for the week, likely ... well, plus all the salad ...
im in deepn cheap pizza its going to be amazing!
throw that shit on a $1 pizza and you pimp
I'm staging a little sumpm-sumpm for tomorrow ...
It could go a couple of ways, but stage I is complete ...
Meet Jaccard ...
He's packin' something like 45 or 48 #11 (ex-surgical nurse here) blades in a handly spring-loaded gadget ...
London Broil is one of my favorite flavors of beef, but it can be tough despite long marinade sessions imho ...
I'll use "Meat Tenderizer" since I don't know that pineapple or mandarin orange will jive w/ where I'm headed ...
And a little finishing salt up front, because I'm ass backwards ...
Chunky ...
Processed to hell, and w/ a little weight behind the Jaccard, faux pounded too ...
I used the back of a spoon to press the salt in, and then provided a little extra attention for the fat line ...
I managed to clean the torture device w/o impaling my hand, which is why I hadn't used it since the 1st time ...
There's a French engineer joke in there somewhere ...
It could go a couple of ways, but stage I is complete ...
Meet Jaccard ...
He's packin' something like 45 or 48 #11 (ex-surgical nurse here) blades in a handly spring-loaded gadget ...
London Broil is one of my favorite flavors of beef, but it can be tough despite long marinade sessions imho ...
I'll use "Meat Tenderizer" since I don't know that pineapple or mandarin orange will jive w/ where I'm headed ...
And a little finishing salt up front, because I'm ass backwards ...
Chunky ...
Processed to hell, and w/ a little weight behind the Jaccard, faux pounded too ...
I used the back of a spoon to press the salt in, and then provided a little extra attention for the fat line ...
I managed to clean the torture device w/o impaling my hand, which is why I hadn't used it since the 1st time ...
There's a French engineer joke in there somewhere ...
Geez GM.
Goin' all Iron Maiden and BTK on that meat!
Goin' all Iron Maiden and BTK on that meat!
Yeah ... I decided not to freeze and slice but rather left myself option by just refridgerating it for now ...
I'm either going to come at a cheese steak sideways since i have a rockin' bag of buns right now ... or go far east with it ...
I don't want to deprive myself of making that choice tomorrow, so ...
You could do both!
Far east meets scheeze steak.
Maybe bahn mi style but with cheese.
I bet that would be killer!
Far east meets scheeze steak.
Maybe bahn mi style but with cheese.
I bet that would be killer!
Yeah - That's where I'm going ... If I can keep it within enough design considerations to be a "cheese steak" i'll present it as such ... The closest buns to Amorosa spec are round in my parts, so right off the bat it had to be an interpretation ...
They don't really favor mushrooms or peppers being included to be authentic either, I guess ... just onions ... i can live w/ that, barely ...
We'll see ...
It's a 45 or 48x multiplier ... I'm also unable to heed Knuth's sage advice, that "premature optimization is the root of all evil" ... I bought the Jaccard for the first time I was going to make London Broil - because it was going to be for company ...
Also, the same robustness that makes it effective, renders it genuinely dangerous to clean ...
ill just eat my cheap pizza tonight! but?
im not sure where this will turn up tomorrow? but here a few piece of white tail.
soaking over night in some jalo powder,lots of garlic,milk and italian dressing.
ill tell yall what!! ill make sure i get all of my chores done and this is my post for drunken tomorrow as i watch the united states kick spains ass in b-ball tomorrow! this little grrl going to be moist and tender!
im not sure where this will turn up tomorrow? but here a few piece of white tail.
soaking over night in some jalo powder,lots of garlic,milk and italian dressing.
ill tell yall what!! ill make sure i get all of my chores done and this is my post for drunken tomorrow as i watch the united states kick spains ass in b-ball tomorrow! this little grrl going to be moist and tender!
If this actually happpens tonite, It will be true spirit of DRunken CHef. cuz
well
Imm on mah way...
AIll post in the SOTM Thread too. maybe mannannanaana.
We're gonna use prolly the last of JayTease rub so theses Filly's better be good and authintic!
Grant. Get better at cleaning *stuff.
well
Imm on mah way...
AIll post in the SOTM Thread too. maybe mannannanaana.
We're gonna use prolly the last of JayTease rub so theses Filly's better be good and authintic!
Grant. Get better at cleaning *stuff.
If this actually happpens tonite, It will be true spirit of DRunken CHef. cuz
well
Imm on mah way...
AIll post in the SOTM Thread too. maybe mannannanaana.
We're gonna use prolly the last of JayTease rub so theses Filly's better be good and authintic!
Grant. Get better at cleaning shit.
We're in it tonight, too ... pics cuz it's happenin' ...
AAAWWWYYYEEEAAAHHH! ! ! ! ! ! ! !
This Mother Copulater will hurt me. (and you too Grant).
sweet ... rock that out ... construction stylee ...
DOES 77 KNOW FIRSTAID?
Y'all quit tryin' to think about authentic n' sheeit.
I went with just "cheese steak" so as to bring some variety and innovation to the game.
If you make it, its authentic.
Screw any Philly snobs looking at this.
I went with just "cheese steak" so as to bring some variety and innovation to the game.
If you make it, its authentic.
Screw any Philly snobs looking at this.