food The Drunken Chef
- Thread starter texas blues
- Start date
JayT said:
I'll second that.....with BEER!
Sweet Mother Mary!!! That Fatty looks awesome!
Nova, your dinner plate has be drooling also. In fact, truth be told, those 2 meals are almost sensory overload.
Nova, your dinner plate has be drooling also. In fact, truth be told, those 2 meals are almost sensory overload.
you have to have a human in the photo in order to focus the picture and add some scale....
Ah yes...mojo was flowin' all around last night ya'll. Rollin' and tumblin' and doin' it. I haven't eaten much meat lately and had a craving for a burger. While strolling through the local grocery joint my burger radar locked on some Bison burger and I pulled it in with the TB. (tractor beam, yes...pun intended) Also making the scene were some pickled 'penos, pequins, provolone and cheddar, and sweet yellow onion.
Tasty tasty meat goin's on. Check out the scene...
You can smell the mojofication...
This is how we roll up in here...
This is actually just a touch over medium rare but the camera didn't pick up all the juicy color....
Holy mother of buffalo ya'll, this was one of the tastiest burgers I've eaten in a long time...
Post ya'll's Drunken Chef mayhem and chaos here ya'll!!
Tasty tasty meat goin's on. Check out the scene...
You can smell the mojofication...
This is how we roll up in here...
This is actually just a touch over medium rare but the camera didn't pick up all the juicy color....
Holy mother of buffalo ya'll, this was one of the tastiest burgers I've eaten in a long time...
Post ya'll's Drunken Chef mayhem and chaos here ya'll!!
Damn, TB!! Once again you have hit it right outta the park!!
Toss one of those my way, will ya?
Beautiful TB.
Here's what's going on here in JayT's kitchen today.
Venison Stew
Two venison roasts total weight 4lbs cut into 1.5in chunks
2lb white potatoes
1 cup baby carrots
1 pack white mushrooms
1 onion
1 red bell pepper
1 cup frozen peas
1 8oz piece slat pork
2 teaspoons garlic
2 bay leaves
1 Tbs tomato paste
1 Tbs Thyme
2 Cups Red Wine
2 Cups Beef Broth
1/4 Cup Flour
2 Tbs canola oil for browning meat
4 Anchovies
1 pack plain gelatin mixed with 1/2 cup water for thickening
Sea salt, Cracked pepper blend, white pepper, to taste.
Here's what's going on here in JayT's kitchen today.
Venison Stew
Two venison roasts total weight 4lbs cut into 1.5in chunks
2lb white potatoes
1 cup baby carrots
1 pack white mushrooms
1 onion
1 red bell pepper
1 cup frozen peas
1 8oz piece slat pork
2 teaspoons garlic
2 bay leaves
1 Tbs tomato paste
1 Tbs Thyme
2 Cups Red Wine
2 Cups Beef Broth
1/4 Cup Flour
2 Tbs canola oil for browning meat
4 Anchovies
1 pack plain gelatin mixed with 1/2 cup water for thickening
Sea salt, Cracked pepper blend, white pepper, to taste.
I'll be right over! Where's da mashers?
Ah yes taters in dar! Yum.
Hell yeah Jay! That's all about H,B & R! Couple questions though.....why the gelatin if you had the carrots, pots, and flour? How long did you slow cook the venison?
Four hours total. I dunno about the gelatin, read it somewhere and thought I would try it. Supposed to give it a silky texture. I'm not too sure it made much difference.
Ok here's a little snack I am taking to my nieces birthday party. Little Smokies with a Grape Jelly Chile Sauce:
Stay tuned there will be more festivities this evening!
Ok here's a little snack I am taking to my nieces birthday party. Little Smokies with a Grape Jelly Chile Sauce:
Stay tuned there will be more festivities this evening!
What the.....?JayT said:
Where's the Dr. Pepper?
Happy birthday to her! Those damn little smokies are just sick unhealthy evil. Gimme' some!
You guys are crazy.... drunken cooking at noon thirty. 
Wait!!! In the dry ditch it's even earlier!
Wait!!! In the dry ditch it's even earlier!
Friggin awesome, Jay!!