food The Drunken Chef

Paul & Quady...ya'll are all over teh hot, blue, and righteousnessess...

Paul, after seeing your pics, you sir are a confirmed chile-beer-ham-it-up! I genuflect one time to you! Feel free to jump back and kiss 'yo 'sef now!!

Quady...as usual, you bring teh hotness and the CHEEZNESS!!
 
Thanks, TB!

COOKIN' COOKIN' COOKIN'!!!

Into the cast iron it goes:

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One more shot of the partygoers:

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FAAAaaaaaaa-LIP!!!

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Bread is in the toaster.....cheese on the meat!

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Is it getting hot in here or WHAT??
 
After gettin' perfected in the skillet.....it went into the oven under the broiler to tan:

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....then to the bread, already spread with yum-yum!

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WOOOO-HOOOO!!!

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ON whith the bacon!

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and the madness continues!!
 
....and the avocado and onions....

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stacked and ready....

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For the FOOOO!!!!

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Foo......foo.....FOO!

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We shall name this one:

Frankenburger!

It was wonderful. I loved the smokiness of the gouda and habs with the thick bacon and beef. The choice of bread......wow! It tasted like a cross between rye and sourdough....SUPREME! Add all that with the spicy mayo, the tart onion, and the creamy/dreamy avocado....

Heaven!
 
DAAaaammn Paul!!!!.....That burger presentation was....damn...I'm speechless. Period.

I just don't think it gets much better than that! That is pure awesomeness on a bed of lettuce. Nice job!
 
What he said!

Yikes..that's unfrickencredibly good stuff ya got there.

About the only things I'd have done would be grilled onions and some kind of chiles ON the burger...but hey, it's a WIN!

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Bravo.
 
A freakishly good burger! Caramelize my onions, too many raw reds for me. Cheers!
 
Mkay, all dis freekin' good food making me hungry....


Best part of the Chicken is tha Nuggetz eh?

Diced chicken nuggz w/ Tillamook Cheddar, ElPato Jalapeno sauce..(in the bottle..not the tinned crap), fresh smooshed garlic, a Fatali, white onion, cumin, S&P and Arbol powder.

Oh yeah...HEINEKIN!!!
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Decided I haven't poasted enuf of the Iron lately...so I lugged out the BIgBadDaddy-O...my 100 y.o. 12" Griswald Bail-Handled Griddle.

It likes it on top of the 50+ y.o. Cast Iron grates on my Vintage Harwick gas range...gEt'er DonE!!

Using a bigazz lid to give it a bit of a steemer effect...seriously KILLIN' dat meltyness factor while keeping the torts from drying out!
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The lil bro 9" skillet is getting jealous...
BTW TB..dat 'lil pink plate I use for a spoon rest? It's vintage Melmac Texas-Ware. ;-)

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LOOK AT THIS PERFECTION..melty cheez, puffy tort just slightly browned..aahhhhhhhh....
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Wait fro da MoN3Y...
 
Thx Paul, that griddle is insane..they don't make 'em like that anymore.

It sat under the broiler drawer of my stove for decades until I found it and restored it to use again. The surface is like glass. :)

Heat distribution and retention of that ancient iron is crazee too...even 45 mins after the burner was off, it was still too hot to touch....I'm gonna use it as a pizza "stone" soon here.

It'll be epic.
 
LOL. Rare but leathery. Between two buns.
 
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