When we visited Methow Valley and went to the farmers market down the road there was a vendor with awesome cheese. Stuff was delicious. I actually bought some.... wish I remember what it was called but if I ever go to the FM there and the cheese is there I am getting some more!!!!
food The Drunken Chef
- Thread starter texas blues
- Start date
considering we haven't had a drink for a number of weeks that I can think of, a pair of cake shots feels like this is a worthy DC entry ...
i can't tell where the 60g of coffee alkomahol line is to be honest ...
maybe the glare is better from this side, i dunno ...
oh yeah, think i missed gathering the ginger and celery ...
project blood orange and grand mariniere (sp?) sorbet ...
mmmmm.
i can't tell where the 60g of coffee alkomahol line is to be honest ...
maybe the glare is better from this side, i dunno ...
oh yeah, think i missed gathering the ginger and celery ...
project blood orange and grand mariniere (sp?) sorbet ...
mmmmm.
That might have been Sunny Pine Farm's goat cheese? Was it flavored with anything? They do make awesome chevre!
I think it was flavored with garlic and something else and it was goat cheese.... Sunny Pine sounds sorta familier....
yep, that was it! 
here's how it went down ... i'd have another cake shot to cleans my palette, but we experienced a fallen soldier bottle after but round two ...
heat and ginger and peppers and coconut oil ...
twice-rised dirty leeks ...
uniformly chopped veggies for truly OCD partner who otherwise takes too long to prep ... i haven't figured out if it was a gift for her or for me
the deets on the curry sauce - which was very well rounded, but a bit short of the gritty heat i like in a madras (albeit, paste) ...
no worries on that though, i just doused the potatoes with some gritty heat ...
and then of course i went back, and ...
accidentally inflicted some damage ....
cheers!
heat and ginger and peppers and coconut oil ...
twice-rised dirty leeks ...
uniformly chopped veggies for truly OCD partner who otherwise takes too long to prep ... i haven't figured out if it was a gift for her or for me
the deets on the curry sauce - which was very well rounded, but a bit short of the gritty heat i like in a madras (albeit, paste) ...
no worries on that though, i just doused the potatoes with some gritty heat ...
and then of course i went back, and ...
cheers!
Nice GM! I could get in on that. Cake shots perfect for a sweetness factor. I bought myself one of those chopper things years ago cuz I hate chopping stuff..... still have never used it.......... 
I use my MANual chopper called Habbyheat. Sometimes it whines a little at first but it gets the job done wonderfully!!! 
Good dish man!
I use my MANual chopper called Habbyheat. Sometimes it whines a little at first but it gets the job done wonderfully!!! Good dish man!
while i like stuff a little rustic and kind of specifically NOT uniform for the most part, D likes stuff a lot more when it's all nice and OCD-friendly, so ...
Gonna have to agree with D on that one! hahaha
Sucks tho - because I'm the slowest chopper in the Universe!
None of my cheffy friends can stand to watch me do it!!!!!
If I start dinner at 3:00, it MIGHT be ready by 7:00.....even if I'm making one of those silly 30-minutes meals!!!!!!
Sucks tho - because I'm the slowest chopper in the Universe!
None of my cheffy friends can stand to watch me do it!!!!!
If I start dinner at 3:00, it MIGHT be ready by 7:00.....even if I'm making one of those silly 30-minutes meals!!!!!!
the chopper is a nice compromise ... my adhd doesn't have to flare, and she gets her uniformity ... middle ground ...
I have to say Gadget, as much curry as you make, I'm kinda surprised you haven't started making your own paste!
One nice batch to have on hand.
Or maybe you do, but just like to try other versions for fun. I get that!
One nice batch to have on hand.
Or maybe you do, but just like to try other versions for fun. I get that!
we can't make one that tastes as good with as few calories at this point ...
Calories? Isn't it just spices and such? And wouldn't the additional heat negate the caloric count? haha
Sounds like a GM Challenge to me!
Sounds like a GM Challenge to me!
Love this image. Grainy, warm and textured. Awesome GM!
D pushed for it when she came like a year ago, but I accidentally bought the kind for cooking (higher smoke point, zero health benefits) and switching just never materialized ...
I recently came upon some research about it, and some public opinion on the internet that was favorable and decided to get the right kind (cold pressed i believe being the keyword) ...
It's a little bit expensive in a sense, offset somewhat by buying a tub (~gallon, i guess) ...
it's subtly coconut in flavor and the profile compliments a number of the kinds of dishes we make at home, so it appears to be a small win ...
cheers!
Thanks, man. I'm a big fan of a lot of your presentations here ...
mrs. blues is out of town this week on 'bidness. First she went to the big dry ditch aka Las Vegas for 3 days and then on to Hawaii and gets home on monday. Sucks to be me.
But not all the time.
Teh local Try-N-Save had some Texas Gulf shrimps on sale so I grabbed 'em. Dude I work for had this hot sauce on his shelf. Looks cheap. It is cheap. .79 cents cheap. Tastes like a liquored up whore on Saturday night. I dig to be digging it.
Peeled the shrimps and added a big tablespoon of minced garlic, then I took about half the bottle of hot sauce and tossed it at the shrimp. Miggs Style.
Can't have no shrimp tacos without some baja sauce. 1/4 C each of sour cream and mayo, zest of one lime, juice of two. Rocking!
Black Bettyfied in olive oil and goin' down slow.
Cowboy'd up them shrimps with a toasty corn tortilla off the comal, Brainiac fingered on some shredded cabbage and splooged it with the baja sauce. I got tone for days up in this mug y'all!
Just look at that finely manicured manly man hand! Peep the double koi pheesh bling. I make that sheeit look good!
The tacos kicked ass!
I'ma change my name to something really cool like Cleet Mongaire. You know, the french racing driver.
just looking back on posts.. this looks really good and the zingy sauce really appeals to me.
plus when i see that many prawns in a saucepan a little bit of wee comes out in excitement.
Excellent!
Its been hours since I last wee'd myself.
Its been hours since I last wee'd myself.
So naturally I was nominated Q-Master for the Super Bowl yesterday (my BBQ, my house, makes sense) and I hopefully did not disappoint.
The drink of the day was Gin & San Peligrino Blood Orange with a lime wedge. I had 4 before I started cooking, so I apologize for not having photographed one of the 11 I had over the course of the day.
Uggh.
What I did manage to photograph was the assortment of hot sauces that I put out for the big game:
Left-to-right we had Katrina's ass kicker (dunno the name, but it's damn tasty & damn hot!), a prototype from Davez that's a really yummy Habanero sauce that I realy hope he produces commercially, TearJerker XXX, Smoke Canyon smoke-roasted Jalapeno sauce, LDHS Orange, Green and Red Label sauces, one of my prototypes with Judy/pepperlover's Yellow Brainstrains (dates, extra garlic, and pretty darn hot!) Davez' sweet spicy girl, Grounds For Divorce XXX (which is now almost empty, dammit) , Texas Creek Garlic Hab, Howling Dog Chipotle, Knepper's PineyHab and the little one on the end is the PineyHab Extreme, which we killed, trying to out-hot each other. No one wins that game.
4 pork loins, cheeseburgers for the youngins' and a 3.5 lb tritip, marinated lovingly for 24 hours.
Burgers cheesed & almost ready, TriTip with a nice bark, still about 20 mins to go for the other side....pork loins ready to flip.
Then I got too loaded to care about taking pictures of anything.
All in all it was a spectacular food day, if not football day. Yum! And while no alcohol was photographed, I assure you that the photographer was sloshed - which counts.
Wait - in the 1st pic, there's a Bombay Saffire cameo/photo-bomb. That was the gin I was drinking all day. Whew - my D.C. photos are bonnafied. Whew.
The drink of the day was Gin & San Peligrino Blood Orange with a lime wedge. I had 4 before I started cooking, so I apologize for not having photographed one of the 11 I had over the course of the day.
Uggh.
What I did manage to photograph was the assortment of hot sauces that I put out for the big game:
Left-to-right we had Katrina's ass kicker (dunno the name, but it's damn tasty & damn hot!), a prototype from Davez that's a really yummy Habanero sauce that I realy hope he produces commercially, TearJerker XXX, Smoke Canyon smoke-roasted Jalapeno sauce, LDHS Orange, Green and Red Label sauces, one of my prototypes with Judy/pepperlover's Yellow Brainstrains (dates, extra garlic, and pretty darn hot!) Davez' sweet spicy girl, Grounds For Divorce XXX (which is now almost empty, dammit) , Texas Creek Garlic Hab, Howling Dog Chipotle, Knepper's PineyHab and the little one on the end is the PineyHab Extreme, which we killed, trying to out-hot each other. No one wins that game.
4 pork loins, cheeseburgers for the youngins' and a 3.5 lb tritip, marinated lovingly for 24 hours.
Burgers cheesed & almost ready, TriTip with a nice bark, still about 20 mins to go for the other side....pork loins ready to flip.
Then I got too loaded to care about taking pictures of anything.
All in all it was a spectacular food day, if not football day. Yum! And while no alcohol was photographed, I assure you that the photographer was sloshed - which counts.
Wait - in the 1st pic, there's a Bombay Saffire cameo/photo-bomb. That was the gin I was drinking all day. Whew - my D.C. photos are bonnafied. Whew.
That ain't bark! That's char! But cut that open and let's see how you did.