Nice job Paul!
Yellow toms are all the vogue this year.
Yellow toms are all the vogue this year.
food The Drunken Chef
- Thread starter texas blues
- Start date
Y'know...my kids love tomatoes.....they have from about age 2. They usually scarf'em all
down before I can even cut them!
The yellows don't seem as acidic...and, thus, a bit on the bland side (to me). But they're still good!
Bananas indeed!
SoFlo drunken debauchery ensued yesterday as the hours ticked closer and closer to 6pm.
Nervous banter, occasionally interrupted by ear-piercingly excited shrills from FD, came to an abrupt halt as we realized the rapture had passed us over. What a relief!
Time for pizza... and more beer.
Stretched out the dough and draped it gingerly into the CI skillet. Tennessee sausaged it up for good measure and then tossed it in the oven for a pre-build bake.
Halfway through we added some sweet onion, baby bella slices, some garden fresh jalapenos, and topped it with a pepperoni cap. All while reducing a sauce of garden fresh tomatoes, scotch bonnet, herbs and spices.
Added the cheese and got our meltiness on. Threw on some foo.
SHAZZAM!
KACHOW!
Seriously good stuff!
SoFlo will be doing this again for sure... on October 21... when the world blows-up.
True Story
Ummmm... YES!
Megamoo - that creamy chicken pasta looks mighty good! I'm
not sure why, but I've never made a homemade creamy sauce.
I will have to rectify that discrepancy quite soon!
SumOfMyBits - I've never thought of using my cast iron pan
for a deep dish pizza. This forum has already taught me
more in my short time here than 12 years of public school
ever did!
Paul - those burgers sure look scrumptious! I made some
last night and made a mixture of mayo, diced Chipotles
in Adobo sauce, fresh minced garlic, fresh chopped cilan-
tro and Adobo seasoning to top them with. The blurry cell
phone pics do no justice so I will refrain from posting
them.
not sure why, but I've never made a homemade creamy sauce.
I will have to rectify that discrepancy quite soon!
SumOfMyBits - I've never thought of using my cast iron pan
for a deep dish pizza. This forum has already taught me
more in my short time here than 12 years of public school
ever did!
Paul - those burgers sure look scrumptious! I made some
last night and made a mixture of mayo, diced Chipotles
in Adobo sauce, fresh minced garlic, fresh chopped cilan-
tro and Adobo seasoning to top them with. The blurry cell
phone pics do no justice so I will refrain from posting
them.
Great lookin chicken Moo!!! Dreamy and creamy!
Sumofmybits, I dunno what you call it...but with those bella's in there... I call it wonderful!!!!
Pauly, once again I bow to your cooking excellency. Good Burger!
Gonna have to add a yellow tomato plant to the 200 and some other ones I have. Mike will role his eyes, and I will blame it all on you and your showoff cooking.
Sumofmybits, I dunno what you call it...but with those bella's in there... I call it wonderful!!!!
Pauly, once again I bow to your cooking excellency. Good Burger!
Gonna have to add a yellow tomato plant to the 200 and some other ones I have. Mike will role his eyes, and I will blame it all on you and your showoff cooking.
I decided on fajitas tonight.
I started off with three breasts of chicken, one red onion,
two each red and green bell peppers as they were small and
sauteed them in a pan:
Next I added four diced Chipotle Peppers in Adobo Sauce,
four thinly-sliced Thai peppers and six minced cloves of
garlic and some spices:
I added three diced roma tomatoes and then some spinach
which was allowed to wilt:
This was nowhere near hot enough so I added two more diced
Chipotle Peppers in Adobo Sauce and two spoonfulls of Huy
Fong Chili Garlic Sauce:
Odin's Crotch! I'm out of Chili Garlic Sauce now!
Then I added one bottle of Yuengling Black & Tan beer and
allowed to simmer until soft and the liquid was gone:
Mmmmmm... these will be good on a wrap with some pepper jack
cheese and possibly some sour cream and avocado.
I started off with three breasts of chicken, one red onion,
two each red and green bell peppers as they were small and
sauteed them in a pan:
Next I added four diced Chipotle Peppers in Adobo Sauce,
four thinly-sliced Thai peppers and six minced cloves of
garlic and some spices:
I added three diced roma tomatoes and then some spinach
which was allowed to wilt:
This was nowhere near hot enough so I added two more diced
Chipotle Peppers in Adobo Sauce and two spoonfulls of Huy
Fong Chili Garlic Sauce:
Odin's Crotch! I'm out of Chili Garlic Sauce now!
Then I added one bottle of Yuengling Black & Tan beer and
allowed to simmer until soft and the liquid was gone:
Mmmmmm... these will be good on a wrap with some pepper jack
cheese and possibly some sour cream and avocado.
I can take the heat....
....and thanks guys!!
....and thanks guys!!
Then I added one bottle of Yuengling Black & Tan beer and
allowed to simmer until soft and the liquid was gone:
Mmmmmm... these will be good on a wrap with some pepper jack
cheese and possibly some sour cream and avocado.
mmmmmmmmmmmmmmmmmmmmmmmmmmmm...................Yuengling............
Looks awesome, Robbie!
That looks totally edible, Robbie! And heck yeah serve that with sour cream and avocado!
Been hankerin' for some wings...so I decided on Sunday to make it happen. It pretty much stormed every evening, so my wings got pushed back to today. 4 days in the marinade...not bad.
I always make a few kinds...there's a straight Dr. Pepper BBQ sauce wing...a Louisiana Hot Wing, and those are good without modification...then there's jerk-wings. Here's a pic of what I use for my marinade, and moppin' sauce:
What's that? Daddy's in the kitchen? Time to steal a pepper...
Time to fill-tha-grill...
MMMMMM...
Only complaint I have, is that Dave's sauce...all heat, no flavor...and a wierd metallic twang to it. Is that a characteristic of an extract sauce?
I always make a few kinds...there's a straight Dr. Pepper BBQ sauce wing...a Louisiana Hot Wing, and those are good without modification...then there's jerk-wings. Here's a pic of what I use for my marinade, and moppin' sauce:
What's that? Daddy's in the kitchen? Time to steal a pepper...
Time to fill-tha-grill...
MMMMMM...
Only complaint I have, is that Dave's sauce...all heat, no flavor...and a wierd metallic twang to it. Is that a characteristic of an extract sauce?
God bless you, Lunchbox.
Newcastle is so good......
Oh yeah....the wings rock too!!!
Newcastle is so good......
Oh yeah....the wings rock too!!!
Way to "WING IT" LB! Those look super!
Those look super!
Yes-sir-reee Like suckin' on a penny never mind the lower GI cramp to follow
Yes-sir-reee Like suckin' on a penny never mind the lower GI cramp to follow
So I'm guessing that is due to it being an extract sauce? I hate to say it...but that sauce is terrible. I'll use it for gratuitous heat in the crock pot...but never again on my wings.
God bless you, Lunchbox.
Newcastle is so good......
Oh yeah....the wings rock too!!!
Newcastle is an EXCELLENT beer for jerk wings. It has the body of an amber, but a light, almost citrus afterglow.