Dude….you’ve done it again! Consider my hat off, in your honor. That looks fanfuckingtastic!
Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network
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BBQ chicken and garden corn??? Blood oranges?? Coffee that was grown by the Mayans and then harvested by the Aztecs? You always got something special to take note of. I am dying to try some of your very special coffee though. I would take one of your signature breakfast assortments on the food people placemats. Those things have intrigued me for years. I remember when I thought that you were making food people every time I saw them. I was like "Man, this Greeny guy sure does like to make these food people." I got owned. Well played sir.
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I'm dreaming of a melty beef sandwich. I have exactly ½ of the melt left...exactly enough for 2 dinner bombs. I made a 8:55pm run to the dollar store for some KANDY, and grabbed a dollar bag of frozen shoestring fries that I'm fixin to crisp up with my toasty pepper jacked meltwhich.
I made some nice twisty swizzle sticks for lunch earlier
I mashed up some Maile whole grain mustard with a makeshift mortar and added a smidge of raw honey to take the bite out. It's perfect with the twisty swizzle stix. For some reason I didn't snap a pic of the twisty swizzle stix all swizzled up. I applied my mashed mustard to both sides of the roll and laid a swizzle stix right down Broadway.
Have any of y'all carnies ever had cactus candy?
This is a legit brand I've heard. Or these.
Doesn't that make you want to try a slice? As a certified candy taster, I've had pretty good luck with red being a good flavor mainly. Like cheap old school jelly beans. The red ones are the best of the bunch.
If you find yourself in need of some jelly beans, and you don't need weird flavors like spaghetti dinner, buttered popcorn, and maple oatmeal in the mix like Jelly Belly Beans, the Starburst Jelly Beans are much closer to traditional beans..but they're actually good. We use jelly beans in our Easter baskets for decoration and candy purposes...I fucking hate that plastic Easter grass shit. It might look good, but it fucking sucks how it gets everywhere. You'll be finding that shit in the couch on Thanksgiving. Haha. I think they made it illegal here or something...or maybe I'm thinking of something else they took the fun out of. It nice having a government that is that dedicated to making sure everyone wears their helmet and hides in the basement when things happen.
I made some nice twisty swizzle sticks for lunch earlier
I mashed up some Maile whole grain mustard with a makeshift mortar and added a smidge of raw honey to take the bite out. It's perfect with the twisty swizzle stix. For some reason I didn't snap a pic of the twisty swizzle stix all swizzled up. I applied my mashed mustard to both sides of the roll and laid a swizzle stix right down Broadway.
Have any of y'all carnies ever had cactus candy?
This is a legit brand I've heard. Or these.
Doesn't that make you want to try a slice? As a certified candy taster, I've had pretty good luck with red being a good flavor mainly. Like cheap old school jelly beans. The red ones are the best of the bunch.
If you find yourself in need of some jelly beans, and you don't need weird flavors like spaghetti dinner, buttered popcorn, and maple oatmeal in the mix like Jelly Belly Beans, the Starburst Jelly Beans are much closer to traditional beans..but they're actually good. We use jelly beans in our Easter baskets for decoration and candy purposes...I fucking hate that plastic Easter grass shit. It might look good, but it fucking sucks how it gets everywhere. You'll be finding that shit in the couch on Thanksgiving. Haha. I think they made it illegal here or something...or maybe I'm thinking of something else they took the fun out of. It nice having a government that is that dedicated to making sure everyone wears their helmet and hides in the basement when things happen.
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Wanna? NEEDA? HAVAH????
Yes! YES! YES!!!!
Yes! YES! YES!!!!
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Baked chicken, broccoli and pepper blend, and Italian bread.
Oh yea, you see them every where around here….not terrible
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Is it all $20 a pound or more? Everywhere I've seen it, it's obnoxiously expensive. Chicken skin looks nice and crispy....a must.
It's funny, I used to not like oven made chicken. I mean, the turkey from Thanksgiving was okay and shit, but never like OMG...like it freaking should be. It wasn't because of not liking it or bad seasoning or whatever, it's because these people don't know how to make a roasted bird. They have weirdos in the thighs and hips, soggy skin, not seasoned right.
After 40+ years of eating, judging, reading about, making and having turkey...I have figured out that magic seasonings and spice insanity. Course kosher salt, fresh black peppas, ghee, and a good quality bird. Save the crazy spices and herbs and junk for the gravy or the very end. K.I.S.S. You guys should all try spatchcocking if you're making a turk this year. Anything over 6 pounds will benefit tremendously and it really makes the whole process much easier and shorter. Roast that thing on a rack so it can drip down without getting touched. Do the scoring trick with the darkies and cut the pig down to the bone across the thighs and drumsticks...Salt it nicely to help with the crispy skin, and rub it with ghee if you want. It will make your drippings extra creamy and delicious.
Did you make a gravy from that roast Franklin? I never would have thought I would be eating baked chicken...when it's right though it's roast chicken, and it's fucking incredible when it's done right. You know you done good when the carcass is picked insect level clean and the folks are still searching for tidbits, tearing that thing down to the frame. Haha. Looks nice though my man...clean and simple
It's funny, I used to not like oven made chicken. I mean, the turkey from Thanksgiving was okay and shit, but never like OMG...like it freaking should be. It wasn't because of not liking it or bad seasoning or whatever, it's because these people don't know how to make a roasted bird. They have weirdos in the thighs and hips, soggy skin, not seasoned right.
After 40+ years of eating, judging, reading about, making and having turkey...I have figured out that magic seasonings and spice insanity. Course kosher salt, fresh black peppas, ghee, and a good quality bird. Save the crazy spices and herbs and junk for the gravy or the very end. K.I.S.S. You guys should all try spatchcocking if you're making a turk this year. Anything over 6 pounds will benefit tremendously and it really makes the whole process much easier and shorter. Roast that thing on a rack so it can drip down without getting touched. Do the scoring trick with the darkies and cut the pig down to the bone across the thighs and drumsticks...Salt it nicely to help with the crispy skin, and rub it with ghee if you want. It will make your drippings extra creamy and delicious.
Did you make a gravy from that roast Franklin? I never would have thought I would be eating baked chicken...when it's right though it's roast chicken, and it's fucking incredible when it's done right. You know you done good when the carcass is picked insect level clean and the folks are still searching for tidbits, tearing that thing down to the frame. Haha. Looks nice though my man...clean and simple
Thanks Doc! The plan was to do it it on the pbc, but a storm rolled in. This skin comes out nice and crispy, it’s hard to leave it alone. I didn’t do a gravy today because I didn’t plan ahead for it. Usually I’ll do a pan sauce or something like that. I’ve found the combination of high heat for the first half of cooking, then oven off for the second….gives a good combo of crispy skin, and super juicy meat. I do beef lard on the outside, instead of ghee….but that’s just my preference.
Got taken out for all you can eat sushi so here are some pics from last night.
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