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

[Mañ'O'Green]

Summer is salad time.

 

[Dr.Bubbles]

Hell yeah guys, eating like pros. That sorta chef salad thing looks incredible. What I really love is that I would probably never make that. Everything looks so fresh, and there is a ridiculous amount of combinations. The little ring mac salad looks great...one of my favorite summertime sides, but I do really like the rings. I've been using wheels a lot this year and I really like those as well. Try to get away from the elbows if I can.

Franky....that buco looks dynamite. I love the nice before shot of all your stuff all nice and organized. Anything with beefyness and marrow and red wine and mushies and onions and all those carrots and just yeah. Those are veal shanks? This looks like it would be a sick way to make short ribs as well.

Would love to come home to that after a cold wet day outside or a tree job or something shitty like that. Then again, I could eat that right after dinner for a nice savory dessert. I fucking love cow meat...I'm about to grill up some burgers in a few minutes.

How long and what vessel does that get cooked together?

 

[Frank the Dank]

Franky....that buco looks dynamite. I love the nice before shot of all your stuff all nice and organized. Anything with beefyness and marrow and red wine and mushies and onions and all those carrots and just yeah. Those are veal shanks? This looks like it would be a sick way to make short ribs as well.

Would love to come home to that after a cold wet day outside or a tree job or something shitty like that. Then again, I could eat that right after dinner for a nice savory dessert. I fucking love cow meat...I'm about to grill up some burgers in a few minutes.

How long and what vessel does that get cooked together?

They were beef shanks…..the store had a good deal on them. They’re white because of the seasoned flour dredge….and yeah, same technique for short ribs…. All cooked in my handy dandy dutch oven……braise took about 4 hours, then another half hour to reduce the liquid.

 

[bushmasterar15]

Man all of you doing this thread proud. Scrumptious food that warms my belly just looking at the pics.

 

[bushmasterar15]

Nothing super special just drop biscuits with sausage gravy and scrambled eggs.

 

[Dr.Bubbles]

140g lumps of 80/20 chuck.

Premade burgers are a freaking waste. Like a machine. 140g a pop.

Get a pan of hot water and set up a nice steam rack. Steamed Hams™

Flip them Steamed Hams™ for even steaming colorization. I threw a gnarly piece of old boot leather in for the color appeal. That orange glow is from an LED I installed to keep the choir girls honest.

I didn't get any pics of the Steamed Hams™ after this, so here's a picture of my cat's arm

 

[Dr.Bubbles]

Nothing super special just drop biscuits with sausage gravy and scrambled eggs.
View attachment 1343348

I love me some sawmill gravy. Yours like nice and sausaged up too. Gotta love a.nice sausage fest.

 

[Old Sage Seeds]

Has anyone ever tried smoking meat or veggies with the stems and trunks of plants after harvest? If not, what do you think that would do?

Here is some Fire BBQ I made.

 

[Frank the Dank]

Cucumber melon lime (plus a sprig of thyme) kombucha starting the second ferment

 

[Frank the Dank]

Has anyone ever tried smoking meat or veggies with the stems and trunks of plants after harvest? If not, what do you think that would do?

I haven’t tried it….although I’ve heard a few people threaten to do it. Give it a shot and let us know the outcome!