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Welcome back Bonz, but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal.
Vieux
Global Moderator Moderator Goddess Extraordinaire
Mold, insects and hygiene are my triggers. Bugs ON food ok, IN food...hard no. Also, if mold is on part of the bread it is in all of it. Spore, y'alls.
Post by theAlbinoRhino on Jun 23, 2023 10:42:12 GMT -5
Off today, so I'm going to smoke some jerk chicken thighs and some pork butt for carnitas!
Charcoal and mesquite/hickory mix, Walkerswood hot and spicy, did the pork jerk too, fuck it, I love this stuff. Liquid is a can of pineapple juice I brought to Roo and a beer.
Also threw (and burnt) some jalapeno cheddar sausages to get rid of em.
Asparagus, green beans, mushrooms? Is there garlic in there? Just all sauteed together?
No garlic this time, but some garlic salt added in with amino acid (soy sauce) directly to the mushrooms only. And my wok has a paticular taste to it at this point so there was probably some residual garlic going to the asparagus off the bat. It was incredibly early (6:30am?) so I just couldn't muster adding more to this but: it would be great with black beans or pintos.
edit: I also added some Stubb's hot sauce to the asparagus which is most of the liquid you see in the wok. Also light touches of herb seasonings and pepper for taste.
Last Edit: Jun 24, 2023 8:37:55 GMT -5 by Deleted - Back to Top
I’m happy for one of my Rasta neighbors who drinks watermelon juice and lives on mushrooms and mushroom tincture. A couple weeks ago we were bullshitting and I told him about the Thursday market up the street that had all kinds of mushrooms and tincture. He just passed by me with a bag of black trumpets some honey and watermelon. He said he needed to come back and get more money but he was happy as shit and thanked me for the info. It’s kind of a no brainer to buy any food shit from its grower imho.
I inherited a sheet pan of basmati and there's no way I'll go through the whole thing in the next couple days, has anyone ever frozen cooked rice to use in fried rice later? It seems like a good idea on paper but I'm curious if anyone has first hand experience
No but it seems like it could work. Already dried like Chinese or Viet sausage or something smoked and soaked in vinegar?
I tried to go to the Korean BBQ place uptown today but they are still closed for the 4th. So we went to Picnic and got some of their fried chicken with the hot sauce barrel pulp. It was good but I bought a jar of the pulp to see what I can incorporate it into. It’s what’s left behind after they age hot sauce in oak (?) barrels. They dry it out and it’s kind of a dank spice more than a spicy one. Had remote reminders of preserved lemon peel, saffron and that pungent but not nasty smelling kind of spice.
I inherited a sheet pan of basmati and there's no way I'll go through the whole thing in the next couple days, has anyone ever frozen cooked rice to use in fried rice later? It seems like a good idea on paper but I'm curious if anyone has first hand experience
Post by theAlbinoRhino on Jul 6, 2023 20:43:51 GMT -5
Triple post time!
Made a spice bag today ala southern Ireland. Chicken, fries, jalapenos, onions, peppers, Chinese five spice, garlic powder, onion powder, salt, pepper, smoked paprika, and a little sugar. Supposed to have a curry gravy with it but I didn't like what I cobbled together; I'll do a chicken gravy next time.
I fucking loved brewing professionally but I'm also so happy I got out when I did. It was the most rewarding, and toughest, work I've ever done but you can't pay your bills in beer and a livable wage in the industry is incredibly hard to find.
Lmfao in progress. So my daughter hits me up and was like yo I just met snowman. He asked if my dad was esteban and then we bonded over Three-6 (Memphis roots shining). She sent them some bubbles on us and I hopefully sent them desserts they will overtip for. She wasn’t waiting on them unfortunately but love for some Inforoo motherfuckers in town. Looking your way Pablo and mad dog’s. I’ll be in Houston early November and we need to eat some shit I don’t know about.
Post by Teddy Flair on Jul 19, 2023 3:29:38 GMT -5
3post1jack1 how do you feel about Phish Food? I know you're a big ice cream guy, and I bought a pint of it the other day, just had my first few bites tonight. It's pretty tasty, but maybe too soft for my taste?
3post1jack1 how do you feel about Phish Food? I know you're a big ice cream guy, and I bought a pint of it the other day, just had my first few bites tonight. It's pretty tasty, but maybe too soft for my taste?
Too much chocolate and too much shit in it. I don't dislike it but I don't buy it. Been a while since I've had it, I can't remember if it was too soft.
Also, if mold is on part of the bread it is in all of it. Spore, y'alls.
Twins! Also thanks for spreading that important fact.
I'll eat just about anything once, but mold is where I draw the line. I absolutely understand my chef is probably going to taste/handle my food, I mean that's what I'm paying him for. I would actually rather the chef taste my food before it goes out to make sure it's properly seasoned/cooked.
but I do not find it strange that your presence being requested in the Orgy thread and then you showing up, like it was the quacking Bonzai Bat Signal. 
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