food The Drunken Chef

[HigherThisHeat]

It's Friday, how can this thread be asleep!

Hey JHP, how was that Jacques lantern beer? I have never heard of it. Is it local there?

I've never felt so free to say I NOW CRAVE SAUSAGE!! Those are the stuff.

I made some vegetable coconut curry greatness over rice tonight... But I got a litter drunkle.

 

[JoynersHotPeppers]

@HTH, It is out of MD, this is the first year int he bottle and it is pretty good. It is currently in my top 5 pumpkin beers and will be on the menu for my Fall beer tasting.

 

[grantmichaels]

tagine-week is coming to an end ... i like to dial-in cooking w/ a new instrument by using it repeatedly for a short while so it's easy to compare/contrast ... that being said, we didn't have time last night so we used the oven and baked thighs ...

neither of us have previous experience w/ boneless thighs ... but i now know where the chicken the local chinese spot uses for it's bourbon chicken comes from ...

tonight we trimmed the fat prior to seasoning it for the tagine verseion, doing so while the thighs were raw and after placing them on the top shelf in the fridge to make them cold ...

last night we didn't, which made the resulting meat a minefield of nasty's ...

the taste was good, but the amount of trimming etc was ridiculous and got in the way of enjoying it ...

it did taste quite good, though, and the texture of the meat cooked this way in the oven was actually pretty killer ...

looking forward to tonight's DC - too bad photobucket is returning error codes for uploads for me right now ...

 

[HigherThisHeat]

@HTH, It is out of MD, this is the first year int he bottle and it is pretty good. It is currently in my top 5 pumpkin beers and will be on the menu for my Fall beer tasting.

Nice. Every year I look for newly released pumpkin beers, or at least just newly available in FL. It seems all the good ones don't come around here besides the few that are most popular.

I'd like to get my hands on that Jacques! I think I may go on a rare pumpkin brew hunt today.

 

[grantmichaels]

Total Wine.

 

[HigherThisHeat]

Total wine is my favorite spot for beer. They have the biggest selection and fair prices. However, no dice on carrying Jacque.

I did nab everything else under the sun pumpkin from them. I have yet to have a single pumpkin beer this year. I'm a weirdo so I like to wait until the season. I'll give it till Oct 1, then its pumpkin drank on!

I just realized I didn't take a single booze shot in my curry dish last night... dern!

 

[grantmichaels]

unsavory meats out in the world today => change of plans ...

let's get caught up now that photobucket's pulled it's head out of it's ass ...

newly arrived: antimo caputo '00' pizzeria flour (blue bag) ... a 12 lb. serving ...

looking forward to seeing what it brings to the table ...

Danielle wonders why she gets 15 cookies instead of 48 ...

I fall prey to advertising on TV ...

Standalone you can discern it's a little different texture than Nutella, but the flavor is pretty much spot on ...

Cake shots cause it was Friday, and ...

... some more, yeah ...

add the heat ... those little f**kers are hot and lemony, which works since we're making ...

lemon pepper boneless chx thighs from scratch in the tagine ...

... with mashers ...

killer ...

seriously ...

and something great leftover ...

infused w/ some rosemary ...

 

[HigherThisHeat]

I'm like this tagine thing.

I've never known such a thing even existed untill you started posting your stuff with it.

 

[geeme]

I looked at the Jif at the stoh the other day. Frankly, anything that uses the word "flavored" on the label is suspicious in my book.

 

[texas blues]

THP has the most awesome drunks on teh interwebz that just so happen to cook.

 

[Chile Juju]

Hey Grant - were those little yellow bombs Cumari do Para?????

I love those things! Little hits o' heat!

 

[grantmichaels]

believe it's a pimiento de chiero http://www.chileplants.com/search.asp?SearchName=PIMIENTO%20DE%20CHIERO&ProductCode=CHIPDC&SizeID=&ChileForm=&SearchMode=simple&LengthID=&WidthID=&HeightID=&OrientationID=&FoliageID=&FleshID=&UseID=&Color=&Location=&Keyword=PIMIENTO%20DE%20CHIERO&HeatID=&TypeID=&DeterminancyID=&CategoryID=1&SeasonID=&NewProduct=&Letter=&SearchButton=Pressed

packs some heat and flavor ...

i have to do a run down on these tiny peppers ...

 

[grantmichaels]

ohai Gators vs Vols ... DC debauchery getting underway ...

 

[sicman]

f,,, THE gators! and double F the "VOLS"!!!!!!!


chicken looks great by the way!

 

[sicman]

cut this beef up and let it sit on simmer for 2 hours.

threw a bunch of this stuff around

toasted bun with some cheezle deezle.

 

[Scovie]

Dammit Grant! You and your broth pictures.
Takes FOREVER to load this thread.


I MIGHT post my DC pictures, but I need to turn on the grill, and actually cook dinner...

A side of Steelhead (caught yesterday) AND a ribeye steak with a side of Spaghetti Squash and Brussel Sprouts.

The hhwiskey has me all stumbly and sheeit.

I promise... No "broth" pictures. I just wanna post true DC style....

 

[sicman]

a little kraut,and salsa

and some gravy on top

this was pretty good ,to much salt though, wierd cause i dont remember adding that much.

 

[Scovie]

Awww shit. That looks awesome Siccy. Delete the part about the salt.

Like BAD porn... tmi!

 

[frydad4]

Salsa, Kraut, and GRAVY!!!!! What a combo!

I bet it all makes sense after a few. Nice job!

 

[grantmichaels]

SD's whining again ... he's never happy unless poor Danielle is on the floor ... Killer chicken stock is a keystone ingredient ...

Another keystone ... killer bacon ...

Which makes ...

Just for you Scovie ... pork fat for life ...

The players ...

The crowd ...

Stage I ...

Stage II ...

Stage III ...

Served ...

Killer.

Thanks, Danielle.