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

[bushmasterar15]

Wife even made me an Earthquake cake for dessert the other night. Topped it off with some whipped cream

 

[bushmasterar15]

Everything looks great my friend…..but those potatoes are next level!

I'm not that big on eating potatoes most the time. But think the extra smoke from the grill adding to the flavor made these cheesy scallop potatoes next level. Will try doing these again same way. But tonight is more grilled chicken thighs, not sure about sides yet maybe bbq baked beans and wife said something about a yellow cake topped with strawberries for that strawberry shortcake.

 

[Dr.Bubbles]

It was to hot to cook inside so wife pulled out the cast iron pans. Made up a large skillet of scallop potatoes layered in batches thin sliced potatoes and fine diced onions salt pepper with pats of butter. Then mixed up 1 liter of heavy cream, extra salt, pepper, garlic powder and Worcester sauce that gets poured into pan to soak down. Then layer of mozzarella and sharp cheddar over the top. Then she went onto making the meatloaf mixture to be placed into the other cast iron pan. Heated grill up to 350f and cooked both for 90 minutes while having some beers sitting in the outdoor patio.
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Dude...that looks outstanding. A+.

 

[Dr.Bubbles]

Wife even made me an Earthquake cake for dessert the other night. Topped it off with some whipped cream
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I am hosting a babahshawer at the ole dungaroo next month for the booby bubbles Jr. sista.

Doc McBubbles making an appearance as Bubba Grubba on the grill...cooking for a bunch of bubbly girls drinking some twisty grapejoose bubbles and lighting off a few Twisty Pops™ with Nurse Bubbles.

Try saying that one times fast.

FACT: If you count backwards from 81 to minus 19 you'll be a little bit older by the time you're done at the very least.

I want to make some of this earthquakes for my mom's thing, this will be a great earthquake practice arena, and the bubbly dummis will love it...seeing as there is like ⅓ the amount of people that want to have that cake AND eat it too. Like what the fuck yo....you think this is a Holiday Inn or something?

I should set up the yard like a city parking lot and scuffle into my other professional identity, which is Dr Parker. I assume that role when I'm gaffin kids for $5 an axle for the privilege of parking.

I'm gonna make a big ass sheet pan earthquake... something around magnitude 7 should suffice.

 

[Frank the Dank]

Thighs, zucchini, onions…. Simple but tasty.

 

[Dr.Bubbles]

Those xukkes look pretty...that's the only way I really like em that I know of. I do love some bread though. I like it way more than nanners. I am turns offed by the mushy nanners mush. I don't mind the flavor, and thems choco dipped frozen nanners on a stick. All is forgiven. You're frozen dipped cousin redeemed your whole race.

 

[Frank the Dank]

Those xukkes look pretty...that's the only way I really like em that I know of. I do love some bread though. I like it way more than nanners. I am turns offed by the mushy nanners mush. I don't mind the flavor, and thems choco dipped frozen nanners on a stick. All is forgiven. You're frozen dipped cousin redeemed your whole race.

They’re good grilled also….cut them into quarters, brush with evoo hit with s&p and directly onto a hot grill, preferably with a quarted onion or two….grill until nicely charred, turning as needed, same with onion. Once you’re happy with the color go into a covered bowl to finish cooking via steam…..remove, cut into bite sized pieces and serve. Pretty damn good…

 

[Dr.Bubbles]

Speaking of grills....I didn't use one for this. This was a total winner. Sauce was incredible. Shaved sprouts and onions. Done in bacon fat with salt, pepper and a half a cap of lemon twang. Smashed taters are so good for soaking up delicious sauce...ahh. Absolutely loved the sprouts Franklin. I can't wait to do em again. Very easy way to start enjoying Brussels. The last part is the chicken. I grabbed a 10 pack of regular thighs and cleaned, skinned and deboned them. Ghee, salt and pepper seared in iron skillets and transferred to a sheet pan. Started from scratch in my commercial stainless kettle. I really wanted to make it in one pan and I still needed to saute the chicken some more, so I used that. It has a real nice heavy bottom and it worked perfect to get all the chicken in one layer. A little much, but ya works with what ya got and I got no complaints except for washing it after. It's a pig.

20oz Heavy cream, 1 cup half n half, ½c 1% milk, 1.5 cupz chicken stock, a lot of good brick parm, 4oz neufchatel, 5 strips of crispy bacon chopped,a 3 dollar sun-dried tomato bag, 2 bags of fresh spinach, lots of black pepper, a bit of crushed red, 20 whole very nice cloves of fresh garlic, and about 8oz of beer, and a little cornstarch and water slurry

I let the cream simmer with the onions and chicken to make sure it was all done nice, on low with a little butter too. Then I turned up the heat a smidge, did everything else that was ready to go, and finished it hot and fast.

I love playing with my cast iron and smoking the house out. Smoke alarm?? You bet!! It's down the hall and in the back bedroom even.

The Franklin Shave™

This is while the chickens were braising for a little bit before the magic beans were delivered.

Activate magic beans

Looking kinda fuckin bangin to me. Let's get a smidge of slurry in and call it.

Step the final: put everything in blender along with 2 cups of ice and blend until smooth. It's like an Italian Thanksgiving milkshake!!

Winner winner chicken mutherhfckin dinnah

 

[Dr.Bubbles]

I made some fresh brussels...this time I did an Asian style shaved with ginger, garlic, rice wine vinegar, Teriyaki, a splash of Worcestershire and some crushed red. Outstanding. Leftover chicken and potatoes from yesterday.

She's a keeper fellas. Can't let this one fall into obscurity.

 

[Dr.Bubbles]

I was just having a discussion with Nurse B about the finer points of character development and selling a story. Anyone can say something, but it's the backstory/ details/ little things that really matter.

Yarh, now who was askin' about the Gargaler? Watch it lass, don't ye go stirrin up trouble. Some things is best left alone. YARRGH.

If ye just can't let it go, and it consumes ye, I have one last bit of knowledge to pass on: Ye might learn more from his website, www.garglerofficial.com or ya can send him an email: GaryGlover@hotmail.net.

If ye see em, tell him 'Dennis from the mailroom says hello.' YARR.