food The Drunken Chef
- Thread starter texas blues
- Start date
Alynne said:
Top of my head:
tomato/jala bruschetta with goat cheese
goat cheese/tomato/jala grilled cheese
add eggs - make a kick ass strata (bread/peppers/maters/eggs soaked then baked)
You had me at rolled anchovies.
Dang but you eat like I do.
Booze.
Chiles.
Bread or tortillas.
Stinky fish stuff.
I'm on it.
And that last pic is money!
Dang but you eat like I do.
Booze.
Chiles.
Bread or tortillas.
Stinky fish stuff.
I'm on it.
And that last pic is money!
RBR...half ass from living in Lake Charles for a while and growin what I got.
Smoked sausage browned in a lil oil with garlic and mustard seed. Topped off with peppers, celery and onion
In the meantime we got overnight soaked red beans with some garden parsley, basil, thyme and store bought bay leaves in the slow cooker.
I like salt and heat at the serving time so the beans don't soak it up and mask it.
The sponge. My SD culture has been acting really weird since I brought honey comb into the house for crush and strain. I know the yeast from fresh comb has infected it....just not sure where it going. Normally it's big bububbles. Now it's fizzy.....Anyhow it will be red beans and rice in a SD bread bowl.
Smoked sausage browned in a lil oil with garlic and mustard seed. Topped off with peppers, celery and onion
In the meantime we got overnight soaked red beans with some garden parsley, basil, thyme and store bought bay leaves in the slow cooker.
I like salt and heat at the serving time so the beans don't soak it up and mask it.
The sponge. My SD culture has been acting really weird since I brought honey comb into the house for crush and strain. I know the yeast from fresh comb has infected it....just not sure where it going. Normally it's big bububbles. Now it's fizzy.....Anyhow it will be red beans and rice in a SD bread bowl.
Has this thread died?
Today I grilled a flank steak rubbed with taco seasoning for a taco dinner. I also tossed on a chipotle marinated pork tenderloin for lunch tomorrow. Judge away, but the beer for the evening is PBR and a few sips of High West Double Rye.
Not a great photo, but this is a flour tortilla, flank steak, monterey jack cheese, fresh pico de gallo, cilantro, lime, avocado, white onion, corn and Dru's Lava Lips sauce.
Today I grilled a flank steak rubbed with taco seasoning for a taco dinner. I also tossed on a chipotle marinated pork tenderloin for lunch tomorrow. Judge away, but the beer for the evening is PBR and a few sips of High West Double Rye.
Not a great photo, but this is a flour tortilla, flank steak, monterey jack cheese, fresh pico de gallo, cilantro, lime, avocado, white onion, corn and Dru's Lava Lips sauce.
Looks good.
PBR doesn't get you in trouble ... but it ranks up there w/ Burger King Crown's on the How Hipsterrific? chart
Also, no shot of the inside ...
So very modest of you.
=)
PBR doesn't get you in trouble ... but it ranks up there w/ Burger King Crown's on the How Hipsterrific? chart
Also, no shot of the inside ...
So very modest of you.
=)
JayT said:
LOL. Last few posts by TB have been hilarious. He posts and then tries to figure out what he posted in the next post.
we could blame it on the mercury in all the fish, possible side effects, memory impairment and or insomia and emotional incontinence.
No mercury in quinoa!
I drank a bottle of sake and made this. Bibimbap, thai style because I had thai chili paste (chili, soy sauce, kaffir lime, lemon grass, fried mushrooms, coconut palm sugar, tamarind paste) and not gochujang.
Fried an egg in benton's bacon fat. Fried some garlic in benton's bacon fat and canola int he wok, added 2day old dry as a mofo rice to get a nice bacon nutty flavor, some pepper powder. Didn't have kimchi, so i added a lot of sour kraut to the wok. Finally i added a mixture of the thai paste, a tiny bit of honey, soy sauce and sesame oil. It was good. it happens to be 420 right now, so happy holiday for all you smokers out there
Fried an egg in benton's bacon fat. Fried some garlic in benton's bacon fat and canola int he wok, added 2day old dry as a mofo rice to get a nice bacon nutty flavor, some pepper powder. Didn't have kimchi, so i added a lot of sour kraut to the wok. Finally i added a mixture of the thai paste, a tiny bit of honey, soy sauce and sesame oil. It was good. it happens to be 420 right now, so happy holiday for all you smokers out there
Looks good ... improved photo as well. All three of it ...
In fact, I have leftover 'kraut from reuben-fest and wasn't sure what to do w/ it ...
And now I know ... I'll throw a couple of eggs in the kettle while my grains mash, and have it on some Asian seasoned kraut to see what this is all about ...
I actually have unopened gochujang ... haven't used it before.
In fact, I have leftover 'kraut from reuben-fest and wasn't sure what to do w/ it ...
And now I know ... I'll throw a couple of eggs in the kettle while my grains mash, and have it on some Asian seasoned kraut to see what this is all about ...
I actually have unopened gochujang ... haven't used it before.
look up a bibimbap recipe. it's like 3tbs gochu, 1 tbs soy sauce and 2tsp of sesame oil. they mix it in after but honestly i like it cooked in the rice in the wok. If you have rice, put enough water to just barely cover the rice to keep it a little dry. and trust me on frying with he bacon fat
and thanks on the picture, i'm trying lol
and thanks on the picture, i'm trying lol