I'm going to have some fun!!!!

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WTH? That's one of the most awesome things ever. You should make a wood fire and cook it like a marshmallow.

Like this? The brand new (just delivered and redneck engineered) firepit....

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The full scene....

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One side done (maybe, I think....)

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ROFL

And on the street!?!?!

:grovel: And holy shit I have that exact pit without the grill grate. My best memories of eating grilled food was grandpa doing it over a wood fire. Why didn't I think of that?

This one came with the grate... The redneck engineering was allthread that allows me to put the grate at the top. I did this before, but some asshole took BOTH my firepits thinking we were theowing them away.. It's awesome.....

Watch out for scrotum!

Tonight was T-Bone steaks on the grill, baked potato, garden salad and chocolate pudding for dessert. Quick, easy, tasty.

Resting...

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Filet mignon, with wine merchant's sauce, and stuffed mushrooms. Served with a nice cab. Celebration of my wife's birthday.

Here is the sauce in the pan. Making it from scratch is an all day ordeal, but the difficult components were in the freezer from a few months ago, so it came together quickly.

Poverty chicken?

Only had Ribeye because it was so big that it was all I could fit on my plate.

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Miracle Blade knives. Heh. I had a set of those back in the day.

I think someone gave them to us as a gift because I sure as shit wouldn't buy them.

Yeah, they're not awesome...

i never had buffalo wild wings, i tried Wing Stop.. both w/ bone and without... please tell me BWW tastes better

Oh look! Someone put key lime pie on my plate.

Who skeeted?

Which WingStop flavor did you try, what didn't you like, and what are you looking for?

Hey, make fun of my 1980s china, but leave my small round dessert plates out of it. I love those things.

Me likey! :D

Very well done and looks very much like something from a nice restaurant! :thumb:

$200??? More like $300-$400 if you both really like to eat and drink well.

I could do $250 or more by myself at Capital Grille

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Gumbo

If you hadn't said, I'd have never guessed. I was trying to figure out if that was a Chow Mein or a Brown sauce beef stir fry, and thought those shrimp were the weirdest looking cashews ever.

;)

Exactly what I thought.

Rotel dip and Fritos FTW!

Yesterday for me lol.


Today is chili the way god intended it,with beans. Jalapeño and bacon hot dogs, Fritos. Cheese. And I'm gonna deep fry some seasoned curly qs

That sounds good as ****. I may have to roll that way tomorrow just to maintain pace.

He could order a bottle Dom Pérignon and munch on club crackers and blow that roof.

After watching several videos and doing extensive research. The people from Nawlins say the darker the roux the better it tastes, I was able to get the roux to a chocolate color like most suggests. That's the color it turned out to be, no right color when it comes to gumbo. Some people make there roux milky making it a very light color.

I'll agree that the roux can vary, no self-respecting Louisianan would make gumbo with a blonde roux. Brick is traditional, but darker is fine.

The flavor and thickening power of roux is inversely proportional. The more color, the more flavor and less thickening power. Less color, more thickening but less flavor.

Gotta disagree with you, bud. Gumbo is not a particularly difficult dish. Lots of prep, lots of ingredients, and lots of patience. But it's just not that hard to make a good gumbo.

I didn't find it difficult at all. It's pretty simple to stir the roux for 20-30 minutes until it's a dark color, once that is done add your chicken stock, veggies, meat, and seasonings. Simmer for about an hour until veggies are soft. Easy peasy

Hope you had a great time and great food!

I eat and drink very well when I go to a place like this as it is a rare occasion and treat!

WHAT DID YOU EAT? :hmmm:

Cock

#1557 ;)

Sorry I have turrets

That might do it.

I followed her recipe. I didn't have any Grand Diamond seasoning so I used Old Bay, I'm sure Old Bay was even better. It was pretty damn good.

http://youtu.be/SqQm2RDq0D8

made a very simple quesadilla with cilantro, chicken, and peppar jack cheese.. quite deliciso

Last nights dinner:

Two grilled strip steaks covered with one marinated onion, green pepper, and 1 1/2 cup of mushrooms.

I have some stinky farts today.

That is all.

From steak, onion, green peppers and mushrooms? That's odd.

I normally don't eat that much food.

Last night I had little Queso Dip and chips. For my main course: A chili relleno with pico de gallo, rice and beans. A giant frozen Margarita.

Something about bean's spices in Texas that I don't like though. All weekend. Yuck!

I see. Try some dry red wine with that kind of meal to help break it down perhaps.

Thank you, sir.

However, I no longer imbibe.

I watched one of her videos before making my gumbo too.

One of my recipes called for 2 hours for a really rich roux. I did it for about an hour iirc. And I think a chicken gumbo is easier as in less steps because you don't have to make a stock. Chicken broth that tastes decent is pretty available in stores.

The gumbos I have had in Nawlins has always been a brownish color.

2 hours for just the roux?

I made mine around 20 minutes and it was ****ing fantastic.

Okay, cool. Red wine is healthy for ya' tho.'

Do you have a gas stove?

Mine did not take that long— cause I didn't have that kind of time. Mine was shorter. IIRC about 45 mins or something. It came out great. But it was more brick and caramel color and not dark. But not blond either.

No electric

Hmmmm. Me too. Anyhow, that's what some recipes called for in terms of time for a dark roux. I didn't even like the idea of it that dark anyway. So I didn't go there with it.

Making what I would call Mediterranean Chicken tonight...

Brown both sides of 5 chicken breasts dusted with Cavenders in olive oil.

Add in,

2 fresh tomato
1 large red bell pepper
1 can crushed tomato with basil, garlic, oregano
1 small yellow zuchini
1 small green zuchini
1 large can sliced mushroom
1/2 large white onion
tablespoon minced garlic
pinch of red pepper flake

Stew that for atleast 1 hour and serving that with 5 cheese garlic bread and salad... but first, a serious appetizer of beer and vodka.

I'm in love!

Cast iron skillet medium heat for 20 minutes was good enough.


I also used gumbo filè which some recipes don't call for, I'm sure that helped with the dark color.

I used a Le Creuset dutch oven. It's enameled cast iron.

Sounds about right to me.

You fancy

I use cast iron too. I just wouldn't for something like that. Mainly, cause I only have the skillets. I got a deal at a sale at an outlet store in Orlando which I couldn't pass up last Spring. I love the thing.

PBJ

Leftover roast beef, some fresh mash, veg, and brown gravy. The NOT from the packet kind. ;) I'll provide photos this evening.

anybody ever make their own pizza? *and it be super tasty mind you*

LMAOLMAO

I used to get super creative with Boboli premade crusts, its a good crust if done right, not too thick not too thin and chewy in the middle... havent done it for a while though.