food The Drunken Chef

Dude you gotta' expand your horizons.

Cake shots are good n' all but nothing beats a Duckfart.

3 layers, top to bottom.

Crown Royal

Baileys Irish Cream

Kahlua

For a Mexican Duckfart, replace the Crown with tequila.

To use a Fitty euphemism, give your lady 6 Duckfarts and its "sexy time".

Alright, I'll buy a little mini crown next trip to the brown baggy sto' and give that a whirl ... I can use the Bailey's in my coffee one way or another ...

CJ poured a nice one a couple of weeks ago that I just kind of forgot about before I remembered to get the ingredients ...

Anyways ... a true story about earlier ... I ate this off the lunch truck ...

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And some seeds came ...

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I grew some Ichiban eggplants ... they are a bit small, I gather, but not surprisingly for being grown 3 in a planter from purchased seedlings ...

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So, Danielle is trying baking some eggplant ... So she sliced them ...

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And - ironically enough, given the "salting" talk earlier - we salted them to draw out the bitter water content ...

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It's funny how the universe works ...

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I see olive oil is out, so there's likely to be something else going on here too ... I haven't asked ...
 
How is she going to resist frying those puppies up? Baking? Really?! I gotta see it to believe it!!!!!!!!!!! :)

Had a brand spanking new bottle of vodka in the cabinet tonight....
...and really wishing I had me some Frangelico!!!!!

But it's on the shopping list now! :D
 
How is she going to resist frying those puppies up? Baking? Really?! I gotta see it to believe it!!!!!!!!!!! :)

You are both right and wrong ... wrong that we wouldn't bake it ... right that we should have ...

Ended up baking them, and then rehydrating them w/ red sauce ...

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They were tasty, but would have been better fried, or w/o the starch ...

Magical 5-Minute Artisan dough, always chillin' on the ready ... transfigured w/ olive oil and oregano and crushed red pepper and salt ...

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While I prepare dessert ...

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Kitty approved ...

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Ready to eat w/ hot red sauce ...

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But it was missing something ... thin slices of red onion ...

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Next time ... Looks like I'm out ... and I'm out ...

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Geez Louise Grant.

I thought Danielle didn't cook?

Looks to me like y'all are both some cooking fools!

I've done oven eggplants before and they weren't bad.

Did a light dusting of flour, egg wash, and a bread crumb/parmigian mix.

Drizzled a little butter on each one to brown 'em up proper.

They were pretty good but a lot of the bitterness was in the skin. I should have peeled them first.

I reckon that is the first sighting of a kitchen kitty eyeballing a drink on DC.

Grant not only going for DC Rookie of the Year but MVP as well!
 
regulators ... mount up ... a little warren g for SD ...

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D's rockin' the indo tonight while i'm working ... again.

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We're going sans carbs tonight ... chicken and steak from the sous vide prepared w/ citrus montreal and jsschrtrcks smoked bhut ...

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Steak is Morton's top sirloin, quartered ...

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After the veggies are cleared, it's time to give that meat a little Maillard action ...

Meanwhile ...

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Skipping plating pics tonight ... you get the idea from the grill shot ...

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the DC thread is dying ... i can't even wrap up my post from two night's past 'cause ya'll are slack-a-lackin' ...

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more animal, less carbs ...

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in other news, i picked up those missing ingredients ...

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five guys happened too ...

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and last night there was salad and cake shots and then more low-carb grillin and cake shots ...

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that redfish blackening spice is killer in caesar ...

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that's right ... salad in DC ...

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love those chicken and apple sausages ...

'bout to aeropress and start my last round of work before I take 3 days off ...

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Duckfarts!!!

DC will never die.

It might crawl on its belly like a reptile from time to time though.

I just might have to break out a red solo cup of vodka and grapefruit juice tonight.

Thanks for the inspiration Grant.
 
Oi ... tonight I will savor the duck and moose farts ... once the bits are chilled ...

Mini-rant time ... USPS has gone to shit and they've been sitting on my parcel in transit and they are sabotaging my weekend dish ... regular mail is dead to me.

Teaser:

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Cool!

I was just reading the other day about somebody cooking with preserved lemons in some moroccon chingadera.

Something about some hippy chef gettin' mediterranean crossed up with african qweezene n' sheeit.
 
ok ... duck fart shots ...

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bit of hazy 2nd layering, but it still worked ...

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more DC salad tonight ... healthy and oh so tasty ... why is cardini's so awesome? ... i need to learn how to make an approximation of cardini's fresh, myself ...

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i have a strange life long aversion to wallets ... 2 and 3 folds, doesn't matter ... i wish i could be a money clip home skillet but i just can't ... i finally found the answer ...

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mighty wallet ... tyvek like a boss ... like a thin as possible little boss mofo ... if you hate wallets like i hate wallets, a might wallet is the best $15 on earth imho http://www.mightywallets.com/

Imma hafta 'out' D, too, I'm afraid ...

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she really did ...

as for the the duck fart ... another interesting shot like the cake shot ... worth being repeated ... unlikely to dethrone the cake shot as the 'go to' shot, though ... interested to have the next when things are colder ...
 
That duckfart looks close enough legit.

I could pour a heap of those down my pie hole.

Chicks like 'em too.

Years ago I remember this gal I was trying to get next too at the bar.

I kept feeding her duckfarts one after the other.

Next thing I know she's shouting out the Alaskan Mating Call.

"I am soooo drunk!!!"

Instantly 8 guys came out of nowhere and got right up in her grill.

I went home alone and penniless.
 
Excellent!

A slow pour and a skinny shot glass definitely help.

I usually pour mine super slow over a spoon up against the inside of the glass.

I think I'm gettin' a buzz just looking at the pic!
 
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