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The Drunken Chef

Hey ya'll once again from the big dry ditch of Las Vegas. I had picked up some beautiful chix I wanted to deep fry but soon discovered I didn't have enough oil. Why not just drive down to the local grub store and buy it you ask? BECAUSE I WAS PISS DRUNK!! Alrighty then. I grab the bottle of Hornitos tequila and ready myself to begin the destruction. I fire up the cast iron dutch oven and just start throwing stuff in. Olive oil. Garilc. Julieanned shallot. Chix thighs. Gets a little blurry here but I somehow managed to debone the thighs without chopping off my leg but then all good cooks should be able to pull that off. The vast majority of experienced kitchen rats and riffraff cook much better after a bottle of wine or three. Those of you reading this keep that little kitchen tip in mind, especially when family from out of town is around. If the wife is chewing your ass the next day for your drunken lewd and lascivious behavior in the kitchen the previous night, then you know you must have made a helluva meal and did it right.

Continuing on, I soon missplaced my shot glass and decided to dispensed with it all together. Why should tequila have to go through a middleman anyway. Liquors quicker straight from the bottle. I discovered I had a stash of dried pequins from last season and bada bing bada boom in they went. Same with some forlorn looking button mushrooms. Whirring and stirring with a spoon in one hand and the bottle of firewater in the other, why not deglaze the pan with tequila? Excellent idea! Might as well get rid of the rest of the hab salsa I made the other day. In that goes, adios baby! Add some seasalt and cracked black pepper. Whir and stir. Taste. It tastes like burning. Nice.

Somehow during this culinary rampage I managed to take a few pics.

The beginning of the end...


I think this was chicken..


Stewing in its own juices, just like me..


I can't be sure but I think I ate it with tortilla's but who can say. This morning as I looked at the devastation in the Blues Kitchen I reckoned that were I to detonate a hundred pounds of C4
in the middle of it I would only cause about $21.47 worth of damage. Mrs. Blues was not amused but and well acquainted with my late night shenanigans. Ahhh marital bliss.

Now that I have started this thread, I call on all you THP drunks, sots, and gin blossomed heathens to keep it going. Pics are mandatory and it goes without saying that rule number one is...YOU MUST BE DRUNK WHEN COOKING!!

So get the divorce papers ready, get your favorite bottle of liquid stupid and get cookin' ya'll!

Cheers, TB.
Then we have Mongolian Beef and jasmine rice, with lots of  :drunk:

The beef (sirloin) is coated in cornstarch and quickly deep fried.  The sauce in the white bowl is made of garlic and ginger quickly cooked in a little oil, alot of soy and brown, all cooked down till it starts to thicken.  

Get the wok screaming hot and toss in the meat, sauce and some green onions.

Add some pickled Thai peppers for the heat and it's ready to go.


Business Member
That's too bad, tc1010.  Everytime SalsaDude serves up his meat I say "WOW!"
AAAAAaaaaannnn on that note!  :lol:
Time for some Friday Night Seafood!
Sushi Grade Ahi Tuna (with a sushi grade price!!!)  But it looked soooo good~~~ and Pineapples were on sale.....Gotta run with it~

Will be a mango-grilled pineapple salsa....just looks so purty!


Found this Seattle based hot sauce company from a link in a post from Lucky Dog Hot Sauce talking about the NY Hot Sauce Expo.  Ordered up a couple bottles.  Interesting packaging that came in a SFRB.  YUMMY! sauce!.  Mango-habanero (edit- I'm already DC-ing...it's a GUAVA-habanero sauce  :lol: ),  A little thin, with a dropper top that's just right there between needing it or not.  Hmmmm.....Anyway, not sure where this will fit into the meal, but it's right there with the rest of the stuff.

Playing around with our new hand-me-down Nikon D40X that came from the father-in-law.  Supposed to be a pretty bitchin' camera, so we might as well break the ice with a DC post! :woot:
come on RE-WINE I need some pics that i want to "sicman"
  I want finished tuna pics.
I edit because I may have sounded drunk before?

Im also digging that box of fabo lust
Another edit: Nice beef, Count.


Business Member
Tuna crossroads----
The steaks are marinating in some olive oil, tamari, ginger, Volcanic Pepper's Aji Pepper Powder and black pepper.....
Pan Sear, Grill Sear or regular grill????
What Say Ye?  
(I only have about 5 minutes to make a decision, so Post Up QUICK!)