food The Drunken Chef

I'm not too familiar with lamb, but that pile of yum looks awesome!!!!! Your gravy looks decadent!!!!!!

I wanna see one of your :high: creations!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Seriously! :D
 
Wow. A lot of Epicicity goin on there. I like them coconut things!

How hard is it to move to Australia?

Everything you Aussies do is kickass, and your women's diving team is smokin hot.
 
Frenzix :clap:
I love all of it, even the odd flavor combos are right up my alley. I love how there were multiple pics too. GREAT job!!!!! Coconut drinks are so rad too! I think this summer I am going to give those a try :)



So very glad that I wanted Taco Bell this morning and ordered one of everything pratically and ate it all. Ok not really but close.... I am not starving after reading and seeing this thread for once.

Lucky Dog Hot Sauce said:
:(

Ill have y'all know I haven't had any grilled pineapple in a long long time.









Ok, it's been like 4 days. :dance:
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LDHS I will eat grilled pineapple with you all day long, I dig that stuff too. I'll buy some pineapple while you are up here this summer and we will have a grilled pineapple party.
 
SumOfMyBits said:
I KNOW about the green coconut. Those things look great! But I've never been able to make a coconut look that good. I'm thinking band saw?

We usually split and rip with a machete.
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We can buy these at most of the large grocery stores, although I have got a few coconut palms at my place they are not at fruiting age yet.. plus where I am it is only sub tropical.

Scoville DeVille said:
Wow. A lot of Epicicity goin on there. I like them coconut things!

How hard is it to move to Australia?

Everything you Aussies do is kickass, and your women's diving team is smokin hot.
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Not too hard, just jump on the nearest leaky boat, float roughly towards australia and then we'll pick you up when you set the boat on fire.
 
I have 2 trees full of green coconuts right now.
Usually sum and I get drunk and smack them with a machete.
I'm gonna try to give them your fancy treatment next time.
Coco water and rum is a summertime delicacy around here!

Nice job on the lamb too.
That would be a butcher shop special order round here, but not impossible to get, albeit expensive!
 
I use my very sharp cleaver on young cocnuts. Takes a few whacks layer by layer, but I dont like to open it completely. Just enough to expose a disc of flesh. Mmmm, young cocnut juice

Lamb is almost the national meat of Australia.
 
frydad4 said:
I have 2 trees full of green coconuts right now.
Usually sum and I get drunk and smack them with a machete.
I'm gonna try to give them your fancy treatment next time.
Coco water and rum is a summertime delicacy around here!

Nice job on the lamb too.
That would be a butcher shop special order round here, but not impossible to get, albeit expensive!
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Would be interesting what you pay in the states for lamb, I paid about $16 AUD (which doing some quick sums is about 30c US) for that leg.
I chop the coconuts with a meat clever in my hand. .. this also adds to the excitment as i'm sure one day I'll slip and take my hand off.

This is an old Aussie TV add..tacky as it is I have it in my head when I cook lamb.. along with the voices of satan.

 
We had a new vendor at the market today - Indian stand that had a propane Naan oven. To my delight they approached me for a trade - lamb is the theme of today I guess as I had a spectacular Naan wrap with lamb Tika Masala (so?) - lamb, basmati rice, chutney, and some of Katrina's HOT sauce (which was delicious btw)

My god it was spectacular. I <3 lamb.

Well, not like Scovie <3's lamb, like in the biblical sense of course, but...
 
They have a clay tandoori oven at their main kitchen, but only bring the Naan oven out for the FM's - not sure how proper it was but it was pretty bad ass.

I'm so glad to see all the great new food vendors as I offer free samples for anyone with food (my sign says "got food? Get sauced!") - we had 2 new Indian stands & an Argentinian stand doing gourmet empanadas - I had a procuito/smoked Gouda empanada for breffast that was off the chain. Also a new gourmet pot pie vendor I traded with - got an "Aussie cubed beef" and a "Thai curry lamb" pot pie. :woohoo:

frydad4 said:
Scovie is almost the national meat of Twisp.
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:rofl:
 
frenzix said:
Yes i agree but being drunk my judgement isn't great and my laziness is crippling.

Whilst I was making that salsa thing and putting away a few more beers I put together some vegies and a lamb roast in the cast iron camp ovens&hellip;

Potato, sweet potato, pumpkin, onion, celery, carrot, garlic, chopped chilli, salt, pepper, olive oil and a cup or so of water..
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Lamb roast (with as much fat cut off as possible) in the other camp oven with plenty of garlic and onion, olive oil, salt, pepper, cup or so of water. Add your favourite chilli/pepper whatever you call it.
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Find a level place in the fire, put some hot coals under them.

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When you remember give them a stir, add some water etc to stop burning.. add some home grown herbs like rosemary and sage for the lamb&hellip; if you don&rsquo;t your&rsquo;e doing it wrong.
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I add, thyme, rosemary, sage, tarragon and the likes to the vegies.
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A dutch oven and some coopers brew.... whoo hooo!

correction: 2 dutch ovens and a few coopers!
 
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