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

[TheMongol]

Now I'm Really Hungry

Come on over, there is enough on the table

 

[Dr.Bubbles]

Celeriac, cauliflower, garlic and onion with white wine, some veg stock, blended and finished with some chilli flakes...very tasty.. daughter likes it drizzled with pesto...

Ohh hell yeah bro. Cauliflower based soup is outstanding. Seriously guys...If y'all spy some Cauliflower Soup on the specials board of your local bistro that knows their way around the kitchen, try this.

My boy went to this world class culinary program in New Hampshire and this was probably my absolute favorite of the dishes he left there with. His uses the immersion blender, chicken base, and good punchy hoppsy beer...and it's SO FRIKKIN GOOD!!!

P.S. - Speaking of chicken base, have you guys tried Superior Touch brand Better Than Bouillon[emoji769] bases? I got turned on to these when I first started really getting into serious cooking from my old kitchen manager. They aren't cheap at $5 a pop, but they have a refrigerated shelf life of years, and they are stupid concentrated. They melt with heat, and don't require water, so they're miles ahead of cubes and even professional culinary stocks. I got chicken and beef base in the fridge now...I am wondering if the Clam Base would have helped out Nurse B's lil sis last night. So easy to use without being too salty. When in doubt, slam the flavor home with base!!! Try some next time you're sauteing or making saucey dishes like soups or pasta sauces.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Cotton46]

Come on over, there is enough on the table

 

[Mañ'O'Green]

Celeriac, cauliflower, garlic and onion with white wine, some veg stock, blended and finished with some chilli flakes...very tasty.. daughter likes it drizzled with pesto...

Sounds terrific. I bet a drizzle of cilantro infused oil would work with this also!

Ohh hell yeah bro. Cauliflower based soup is outstanding. Seriously guys...If y'all spy some Cauliflower Soup on the specials board of your local bistro that knows their way around the kitchen, try this.

My boy went to this world class culinary program in New Hampshire and this was probably my absolute favorite of the dishes he left there with. His uses the immersion blender, chicken base, and good punchy hoppsy beer...and it's SO FRIKKIN GOOD!!!

P.S. - Speaking of chicken base, have you guys tried Superior Touch brand Better Than Bouillon[emoji769] bases? I got turned on to these when I first started really getting into serious cooking from my old kitchen manager. They aren't cheap at $5 a pop, but they have a refrigerated shelf life of years, and they are stupid concentrated. They melt with heat, and don't require water, so they're miles ahead of cubes and even professional culinary stocks. I got chicken and beef base in the fridge now...I am wondering if the Clam Base would have helped out Nurse B's lil sis last night. So easy to use without being too salty. When in doubt, slam the flavor home with base!!! Try some next time you're sauteing or making saucey dishes like soups or pasta sauces.

THEY'RE called KAAAAHBS Joe's dad's stuff

I have been using this for 20+ years. Even though it is better on salt than most it is still salty and the low sodium versions are flat. There is no way this is better or even in the same class as any of my made from scratch stocks.

 

[frgrower]

Hey folks , i would invite you all to come taste my cake (some wine and weed too !!)
It took some time, but it's ready for dinner !!
Home made cake lardon olive:

Hmmmm, i will even eat the computer !!

 

[Mañ'O'Green]

Hey folks , i would invite you all to come taste my cake (some wine and weed too !!)
It took some time, but it's ready for dinner !!
Home made cake lardon olive:
View attachment 1019423 View attachment 1019424 View attachment 1019425 View attachment 1019426 View attachment 1019427 View attachment 1019428 View attachment 1019429 View attachment 1019430 View attachment 1019431 View attachment 1019432
Hmmmm, i will even eat the computer !!

I am on my way!

 

[frgrower]

I am on my way!

Hey, your welcome.just come with a bottle ( a good one )

 

[Mañ'O'Green]

I went to the Parm Crack at Whole Foods today. A bite of the cheese from the middle of a fresh cracked 85 pound wheel of Parmigiano Reggiano is really something special.

 

[Dr.Bubbles]

I went to the Parm Crack at Whole Foods today. A bite of the cheese from the middle of a fresh cracked 85 pound wheel of Parmigiano Reggiano is really something special.
View attachment 1019526 View attachment 1019527

So it's like that now? That's not even fair bro. [emoji23]

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

Chef's Salad for dinner tonight. Veggies just sounded good. The Dressing is made with Almond milk curdled with some white wine vinegar, Best foods Real Mayonnaise and Hidden Valley's "Buttermilk Recipe" packaged mix. This gets around my bovine allergies. Tomato, Avocado, Blanched Snow Peas, green beans, and asparagus hard boiled egg, green olives, Turkey pepperoni, Julienne Turkey, Red leaf Lettuce, Midnight Moon goat cheese, Lamb Chopper sheep milk cheese. Fresh grind of black pepper. Garlic Ciabatta bread with goat butter.