food The Drunken Chef
- Thread starter texas blues
- Start date
What a wonderful Christmas y'all.
mrs. blues has corrupted my pescetarian ways.
She insisted on her bastardized version of Al Pastor.
Traditionally done on a vertical spit with marinated achiote pork, she likes to be liking a cast iron version.
Pork loin marinaded with pineapple and juice, vinegar, achiote, sugar, sea salt, (and I snuck in my home brewed hab/mango sauce)
Black Bettyfied.
Comal'd corn tortilla's with nuthin' more than small diced onions, cilantro and squeezin' n' pleazin's of lime.
So simple and so dang guud!
I reckon Jesus HISSEF' ate a lot of fish but when he wanted somethin' differnt' this is what He craved.
Have mercy!
Jesus wore a thumb' rang too.
He told me.
True story.
mrs. blues has corrupted my pescetarian ways.
She insisted on her bastardized version of Al Pastor.
Traditionally done on a vertical spit with marinated achiote pork, she likes to be liking a cast iron version.
Pork loin marinaded with pineapple and juice, vinegar, achiote, sugar, sea salt, (and I snuck in my home brewed hab/mango sauce)
Black Bettyfied.
Comal'd corn tortilla's with nuthin' more than small diced onions, cilantro and squeezin' n' pleazin's of lime.
So simple and so dang guud!
I reckon Jesus HISSEF' ate a lot of fish but when he wanted somethin' differnt' this is what He craved.
Have mercy!
Jesus wore a thumb' rang too.
He told me.
True story.
Tinnie said:.....not sure he would have eaten pork..... just sayin
Ever body knows Jesus was a Jew.
But he had a Mexican name.
Drunk rice! With barbera!
Fry some onions, put rice, after a while put wine, dry, add a bit broth until is nearly cooked, butter, black pepper powder, calaberese hot pepper powder, grated cheese... Wait for a while and eat!
Here with pork carrè cooked with milk and onions (and boys, that's goooood!). I dindn't cook that carrè, but was perfect for the wine! Carrè was well rounded, wine a bit rough, both somewhat sweet, went along great!
Fry some onions, put rice, after a while put wine, dry, add a bit broth until is nearly cooked, butter, black pepper powder, calaberese hot pepper powder, grated cheese... Wait for a while and eat!
Here with pork carrè cooked with milk and onions (and boys, that's goooood!). I dindn't cook that carrè, but was perfect for the wine! Carrè was well rounded, wine a bit rough, both somewhat sweet, went along great!
I love barbera.
But like Scovie said, in this thread ya' gotta' post a picture of the wine, beer, and booze.
Initially when this thread began one of the rules was and still is that you have to be cooking drunk with some sort of photographic proof.
The rules have become more relaxed in that we don't really expect everyone to be absolutely rip roaring take your pants off over your head kind of drunk.
Drinking while cooking is enough with pics.
But like Scovie said, in this thread ya' gotta' post a picture of the wine, beer, and booze.
Initially when this thread began one of the rules was and still is that you have to be cooking drunk with some sort of photographic proof.
The rules have become more relaxed in that we don't really expect everyone to be absolutely rip roaring take your pants off over your head kind of drunk.
Drinking while cooking is enough with pics.
You want a boottle? i give you 2 bottles!
And i just drunk half glass of maraschino!
Scovie, send the guards, no problem, i'll corrupt them:
Aside 2 or 3 bottles we have to buy new wine so they're not much bottles...
If that isn't enogh i can use good old artillery:
Most of those bottles are older than me!
But forgive me if i am not full drunk, i'm the available tecnician for that weekend, i can't!
PS: oh my... Vin Santo! I didn't remembder i had that labeled bottle! It's an amazing passito, you could drink a bottle without tasting alcohol... Highway to coma!
And i just drunk half glass of maraschino!
Scovie, send the guards, no problem, i'll corrupt them:
Aside 2 or 3 bottles we have to buy new wine so they're not much bottles...
If that isn't enogh i can use good old artillery:
Most of those bottles are older than me!
But forgive me if i am not full drunk, i'm the available tecnician for that weekend, i can't!
PS: oh my... Vin Santo! I didn't remembder i had that labeled bottle! It's an amazing passito, you could drink a bottle without tasting alcohol... Highway to coma!
Awesome Essi.
Posting a pic of your liquor cabinet forgives many sins here on THP.
THP really is a community of drunks with a chile problem.
Posting a pic of your liquor cabinet forgives many sins here on THP.
THP really is a community of drunks with a chile problem.
I'm posting this for my compadre Jay.
I've had this bottle in my fridge for almost 4 years.
Time to get rid of it.
Goodern' hell that most any 'thang you can drink period.
Its like beer cognac.
I ain't lyin'.
It's that good!
I've had this bottle in my fridge for almost 4 years.
Time to get rid of it.
Goodern' hell that most any 'thang you can drink period.
Its like beer cognac.
I ain't lyin'.
It's that good!
JayT said:
Damn me is correct.
After the first sip I was wishin' that I had at least a 4-pack of the stuff.
I wouldn't have thought that bottle aging in the fridge would have any effect whatsoever on this style but I was quite surprised.
I've had plenty of Sammy many times in the past and this bottle had such a smooth velvetty character with a warmer less sharp alcoholic bite.
It was pretty dadgum incredible.
Like I said.
Beer cognac.
Shrimps!
My favorite.
My favorite.
I don't know where else to post this .... but I am knocking back some beers so here it is:
I have the house to myself for the next 3 days, so here is breakfast, lunch and dinner for the next 3 days....
Actually woke up about 5 hours earlier than usual and went on a 3 hour mission to find some BBQ goodies and bulk quantities of booze.
It's all going on the barbie, stay tuned
I have the house to myself for the next 3 days, so here is breakfast, lunch and dinner for the next 3 days....
Actually woke up about 5 hours earlier than usual and went on a 3 hour mission to find some BBQ goodies and bulk quantities of booze.
It's all going on the barbie, stay tuned
Aussie's are the bestest drunken chefs!
^^
Here is one of the racks rubbed, sugared and ready to go on the grill for some 2 hours. Added some beef stock, liquid smoke and Jack Daniels to the tray...
Weather turned to custard just as I fired up the barbie, winds close to 100km/h and now it's dark and cold like a winter evening even though it is only 4.30pm (sun sets at 8.45pm). The weather was so nice just before, sunny and warm.
Here is one of the racks rubbed, sugared and ready to go on the grill for some 2 hours. Added some beef stock, liquid smoke and Jack Daniels to the tray...
Weather turned to custard just as I fired up the barbie, winds close to 100km/h and now it's dark and cold like a winter evening even though it is only 4.30pm (sun sets at 8.45pm). The weather was so nice just before, sunny and warm.