Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

Chicken looks lovely Bushy. Soaked thighs are always the hit...as long as the weirdos are gone. That's my kind of eats right there.


Okay stoners. Question. The boob grower, aka Nurse B aka Rockin Tree Girl, aka Fauxpho (Fake Noodles) was over visiting her grandparents this evening and she came home with 1 ft³ of produce x 2. Big box jammed full. I gots MAD Brussels sprouts and baby spinach, and a decent assortment of roots & tubers and such...celery root, beets, onions, sweet potatoes.

What the fuck should I do with this? Eat it? Smoke it? Sell it? Flush it?

Maybe I should mix it into a Friday night milkshake? Or maybe doing some quick hypermart transactions to add to the 2 cubic bricks of plants?

This is what I came up with in me noggins looking at it like a basket on Chopped. Hi Ted, Amanda, Marc, Scott, Aarón, Alex, Geoffrey, Markus and Chris!! So today we have a beautiful roasted roots & tubers medley with sprouts, and a nice rich pan chicken & spinach skillet over fettuccine. Enjoy.

Do it with some chicken stock, heavy cream, parm, sun-dried tomatoes, white wine, garlic, a little lemon, maybe some neufchatel...which is light cream cheese more or less?

WHat wOuLD yOu dOo wITh 2 fEEt³ oF pLAnTz?


If I tried to make this on Chopped, I would hear Ted say "Time's up, utensils down" and my plates would be empty. Fuck, I would struggle to make blue boxed Kraft Dinner and hot dogs. That show is no joke.

 

[Frank the Dank]

I think you’re on the right track…..and it sounds delicious. Personally I would keep the Brussels back…..they don’t really fit into that recipe in my opinion.
I like to shave Brussels thin, add to a screaming hot pan with some onions, pan roast until they’ve gotten some nice color, add chopped garlic for a minute or so and deglaze with white wine…..it’s my go to for Brussels. If you’re really feeling froggy….before you do all that cook a couple pieces of bacon in the pan and use the fat to cook Brussels….and add the chopped bacon back in after the deglazing liquid cooks off.

 

[Dr.Bubbles]

I think I'm gonna try this Franky. Sounds awesome. I've only ever done em in ones or twosies. I've got a jar of clean high quality bacon fat in the fridge at all times. I just used it for that lone breakfast sammich bagel. I used a little dot to cook that egg...which came out perfect by the way. I think that sounds great though. Bacon itself can be a little overpowering to sprouts, but the fat on its own should be perfect. If I do add bacon, it will just be a small amount. I gotta go to the store soon. It's freaking pouring out...full blown electric storm that's been going on since 5:00am. I love it!!!

 

[Frank the Dank]

I think I'm gonna try this Franky. Sounds awesome. I've only ever done em in ones or twosies. I've got a jar of clean high quality bacon fat in the fridge at all times. I just used it for that lone breakfast sammich bagel. I used a little dot to cook that egg...which came out perfect by the way. I think that sounds great though. Bacon itself can be a little overpowering to sprouts, but the fat on its own should be perfect. If I do add bacon, it will just be a small amount. I gotta go to the store soon. It's freaking pouring out...full blown electric storm that's been going on since 5:00am. I love it!!!

Yea we’ve been getting a lot of rain in the past 24 hours as well….we needed it big time, been months since the last rain.

I usually only use two pieces of bacon and turn it into bits. The taste of the bacon and garlic together are phenomenal.

 

[Dr.Bubbles]

Got bacon, chicken thighs, parm, heavy cream, sun dried tomats, red potatoes, garlic, and a few other odds n ends & evens n beginnings. Should be a banger. Definitely doing Franky's sprout recipe. It's gonna be good eats this Friday.

 

[Mañ'O'Green]

The dilemma of lousy pork, and 99% of what I can find here is lousy. Add to that the driest cut the tender loin ,shit - why? So I keep seeing all this sous vide stuff going on TV and I decided there are two potential cuts of meat that I like but want better moisture content Pork Loin Roast and Boneless Skinless Chicken Breast.

The Pork Loin was frozen in a vacuum seal bag without any seasoning. I just put it in sous vide frozen and cooked for 2 hours at 140°F. I took it out of the bag juices and all put in a le cruse, scored the fat (what precious little there is) and poured over some Teriyaki place under the broiler til golden brown crispy.

It was moist, tender but toothsome and was a mild pig flavor. It is a very favorable outcome. It would be enhanced greatly with a sauce. Now this is something I can work with.

I was intreagued to try this but the primary reason I bought this was to sous vide some spare ribs for 18 hours at 156°F for the 4th of July. They will get finished off on a charcoal fired grill.

I used Kingsford's all purpose rub. Sealed them up. Will put on tonight.

 

[Frank the Dank]

The dilemma of lousy pork, and 99% of what I can find here is lousy. Add to that the driest cut the tender loin ,shit - why? So I keep seeing all this sous vide stuff going on TV and I decided there are two potential cuts of meat that I like but want better moisture content Pork Loin Roast and Boneless Skinless Chicken Breast.

The Pork Loin was frozen in a vacuum seal bag without any seasoning. I just put it in sous vide frozen and cooked for 2 hours at 140°F. I took it out of the bag juices and all put in a le cruse, scored the fat (what precious little there is) and poured over some Teriyaki place under the broiler til golden brown crispy.

It was moist, tender but toothsome and was a mild pig flavor. It is a very favorable outcome. It would be enhanced greatly with a sauce. Now this is something I can work with.

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I was intreagued to try this but the primary reason I bought this was to sous vide some spare ribs for 18 hours at 156°F for the 4th of July. They will get finished off on a charcoal fired grill.

I used Kingsford's all purpose rub. Sealed them up. Will put on tonight.

Nice job man! That roast looks outstanding! The sous vide is a fun toy to mess with…..great for fish, if you like fish lol…..soft boiled eggs lol…..lots of good stuff. Like the next step up in technology from the crock pot, really….

 

[olbobcat]

The dilemma of lousy pork, and 99% of what I can find here is lousy. Add to that the driest cut the tender loin ,shit - why? So I keep seeing all this sous vide stuff going on TV and I decided there are two potential cuts of meat that I like but want better moisture content Pork Loin Roast and Boneless Skinless Chicken Breast.

The Pork Loin was frozen in a vacuum seal bag without any seasoning. I just put it in sous vide frozen and cooked for 2 hours at 140°F. I took it out of the bag juices and all put in a le cruse, scored the fat (what precious little there is) and poured over some Teriyaki place under the broiler til golden brown crispy.

It was moist, tender but toothsome and was a mild pig flavor. It is a very favorable outcome. It would be enhanced greatly with a sauce. Now this is something I can work with.

View attachment 1338649View attachment 1338648View attachment 1338651View attachment 1338650

I was intreagued to try this but the primary reason I bought this was to sous vide some spare ribs for 18 hours at 156°F for the 4th of July. They will get finished off on a charcoal fired grill.

I used Kingsford's all purpose rub. Sealed them up. Will put on tonight.

I always dry brine the pork for 24 hrs in the fridge b4 hits the grill and have no problems with moisture. I usually use Montreal chicken or steak fI have a sous vid. It worked great for decarb.

 

[bushmasterar15]

Just got home from early 4th bbq at friends place. They had 150lb pig roasted in the ground. Plus lamb marinated with red wine n spices on the grill. Had extra sides of potato salad, bbq baked beans, grilled pineapple, rolls and dessert cakes. Wish I took more pictures but the food n drinks were flowing. Plus getting people stoned in the garage with what I brought to the bbq made it worthwhile seeing them enjoy the fruits of my labor. Seems they want more of what I brought as it was better then the dispensary weed they buy. Other thing was watching people eat the eyes n brain pieces from the pig and not knowing what they were eating. Also a first for me was eating lamb that was actually good. I had mutton stew before that I'd rather die then eat again. Now I want to do another bbq like this and I want to cook it all and have everyone enjoy.

 

[Frank the Dank]

Just got home from early 4th bbq at friends place. They had 150lb pig roasted in the ground. Plus lamb marinated with red wine n spices on the grill. Had extra sides of potato salad, bbq baked beans, grilled pineapple, rolls and dessert cakes. Wish I took more pictures but the food n drinks were flowing. Plus getting people stoned in the garage with what I brought to the bbq made it worthwhile seeing them enjoy the fruits of my labor. Seems they want more of what I brought as it was better then the dispensary weed they buy. Other thing was watching people eat the eyes n brain pieces from the pig and not knowing what they were eating. Also a first for me was eating lamb that was actually good. I had mutton stew before that I'd rather die then eat again. Now I want to do another bbq like this and I want to cook it all and have everyone enjoy.
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Sounds like a great day! Food looks and sounds really great too