food The Drunken Chef

[texas blues]

Scovie, reading GM's post again I'm not exactly sure what the 3 drink minimum is for.

And thinking back to my rebuttal post in regards I have to admit.

In the vast majority of my DC posts at the time I was making the grub in question, I was indeed in the bag.

 

[Chile Juju]

Tipsy(3drink min) vs. DC(forgottokeeptrack!)

Boom! Magic happens on every level!!!!!!!

I like the DC concept because it brings out the "inspirational" cookin'...

Sometimes a Win - Sometimes a Fail...but always In-Spiritedness-ish. ness.

 

[frydad4]

Drunken chef soflo style.

Sum comes over (it's easier, I have a whole gang to commute).
I know he's on the way, so I throw a b-light in the freezer for him.
We've both already had a few, just a few.
He arrives, beers flowin.
He's like, "what should we make?"
I'm like, "I dunno."
Usually 2 hours later, pics are up.

Recipe for success. True story.

 

[grantmichaels]

Most times I've posted have been 3x shot or more, but there's a sprinkling of 2x nights that are dupe meals anyways that aren't all that useful ...

Last night we had 3.6x/ea in like 10 minutes - on purpose ...

sometimes you'll have that ... often when there's jager involved ...

so we made pizza ...

with some harvested heirloom maters ...

and basil etc ...

which we used the pokey gadget on for a change - sometimes we do, sometimes we don't ... in this case we did because it was the end of the dough and it was thicker than our norm ...

check the oil view ...

profile ...

tonight's fish in a sec ...

 

[Scovie]

I'm talkin about 1/2 bottle of hhwiskey drunk....

You know,

where it takes 1/2 hour,

every light in the house is on,

45 minute conversation about EVERYTHING else, 'cept...

WHERE'S THAT G-DAMM Spatula!?!?!?!

Nice post Grant!

 

[texas blues]

My format was no hosky until after 5 pm.

Then the for the last 6 months it was 7 pm.

I always eat late.

Usually around 10 pm or later.

Its an Alaskan 'thang.

I would never start cooking or even thinking about it until I was at least 7-10 beers in, not including tequila.

It was too much though.

In hindsight now I would have liked to be liking drinking only a couple shots a night and no hosky.

If I could have done this.



Oh damn GM.

The Poky Thing.

You mean the Rolling Iron Maiden.

 

[Scovie]

So.... You wear a watch?

Is your watchband made out of hemp, hippy?

BWAHAHAHAHAHAHAHAHAHAAH

 

[frydad4]

I always thought that emoticon was a blue person BJing a large red phallus.

...but just about everything looks like that to me.

 

[grantmichaels]

ok ... intro to fish night ... SD's huge fish and steak pushed me over the other night ...

we did end up going the grouper two-way route ...

here's the .75 lb grouper fillet - i use fillets at work in cad, and eat filet when it once moo'd, but is it fillet or filet for fish (in American tongue)? ...

i opted for sous vide -> sear method for the smaller piece ...

in the bag w/ some scallion, some lemon juice (which got sucked out - duh), some lemon zest, some butter, and the fish had some sea salt, redfish magic, and a little bit of jsschrstrcks smoked bhut dry mix ...

after a 25 min pasteurizing bath at 138F ...

seared ...

split and served w/ some concoction in lieu of tartar sauce ...

Wickles to the rescue ...

I'll post the 2nd way in a sec ... still uploading pics ...

 

[texas blues]

I love tartar sauce with capers and green olives.

Bring it. And save me some.

 

[grantmichaels]

so ... TB to rescue on the fried group fingers we made out of the other larger piece ... he sent me a batter mix, which I probably wussed a little ...

nice fish, though ... not too stinky at all ...

we used vegetable oil at "5" on the range - a little low perhaps ...

some fingers ...

a little closer ...

the initial pieces were pretty well white and opaque ...

some of the later pieces were a little less flaky and I suspect I wasn't letting the oil get back to temperature between batches - even though I was only doing three pieces at a time ...

it was good, the batter worked nicely and didn't chunk off into the oil much at all ...

HOWEVER ...

the sous vide + seared fish was better to my surprise ... and w/ no breading ...

rare that I like the healthier choice, but ...

that's how it went down ...





... and there's a pound cake in the fridge w/ strawberries and whipped cream ...






that's not healthy, or right ...

 

[Scovie]

Lookin AWESOME GM! A little dry dredge in flour before the batter will keep the batter stuck to the fish better next time.
Great job for your "first time tho!

I'm gettin hammerred...
CJ just recruited me to smoke some Pork Chops in the dark for some Chipotle/Blackberrie/ Red Wine Vinegar Smoked pork chop stuff...
Should be good, maybe. Fun for sure!

Alls Imonna do is pictures, Smoking, and then finish them on the grill...
Otherwise... it's AAALLLL her. Pics maybe tommorrow...
All the lights in the house are on and we're lookin for the G-Damm Spatula.

Like we're not getting enough SMOKE!...

taken today,

 

[grantmichaels]

it's a start ... was pretty tasty, all in all ...

 

[Chile Juju]

 

[Scovie]

Nice...

Me and Danielle have to meet.

Boo yahh!

 

[grantmichaels]

we're hysterical ...

 

[Scovie]

Chrunken Deff. booyahhh

 

[LUCKYDOG]

SD you forgot the "other" obligatory pic

 

[texas blues]

Dang Scovie.

That pic with the blackberries got me thinking Blackberry Brandy.

Good hippy drank.

Lean chops and 'sparagus.

That's gettin' real close to healthy.

 

[Scovie]

Just wait until wE sober up enogh to post the finall picys TB!

Dang skarppy!

Dann it Luckydog, i wis h there was a "LOVE " button. Looks like yor dog's gettin lucky! Horsey style!