Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

How did that dark beef stew come out? It looks pretty solid, nice big ole hunks. I fucking HATE stingy beef stew. Let there be fucking COWS!! Don’t make beef stew if times are tight. Eat Ramen and go to bed. Then wait till payday and do it right. Sounds like a plan.

 

[JP1]

How did that dark beef stew come out? It looks pretty solid, nice big ole hunks. I fucking HATE stingy beef stew. Let there be fucking COWS!! Don’t make beef stew if times are tight. Eat Ramen and go to bed. Then wait till payday and do it right. Sounds like a plan.

Came out pretty good. Usually does. Should be even better as leftovers today. That's about 3lbs of chuck cut into some fat ass cubes and about 2lbs of white and purple creamer potatoes cut in half and some other veggies tossed in there. Red wine, beef stock, tomato paste, worcestershire, flour.
I like the meat chunks big enough to break apart in my mouth instead of the bowl and gotta have the meat as the most dominant ingredient mopped up with some hot crusty bread

 

[Dr.Bubbles]

Hell yeah. I like your list, spot on with how I would do it. I like 1.5” cubes. Flour em up and pan sear em in my skillet at about 1750 degrees centigrade. Pretty much right at the limit of where it’s gonna turn into a puddle of molten lava instead of cast iron. . Then use the wine and veggie bang to deglaze into the pot. Cook it in my enamel Dutchy on the induction hob so my fucking impossible to clean Shamshung Shtove Shtaysh Shpotlesh.

It puts the lotion in the basket.

 

[JP1]

Hell yeah. I like your list, spot on with how I would do it. I like 1.5” cubes. Flour em up and pan sear em in my skillet at about 1750 degrees centigrade. Pretty much right at the limit of where it’s gonna turn into a puddle of molten lava instead of cast iron. . Then use the wine and veggie bang to deglaze into the pot. Cook it in my enamel Dutchy on the induction hob so my fucking impossible to clean Shamshung Shtove Shtaysh Shpotlesh.

It puts the lotion in the basket.

Pretty much how I do it except I just do it all in the big dutch oven and add some balsamic with the wine to deglaze. Cooking the wine all the way down, and lid off the pot for the last 45mins in the oven really darken it up

 

[Dr.Bubbles]

Now that you mention doing it all in the Dutch, I think that’s the way I did it the last couple times. That’s my favorite pan if I had to just have one, that would be it.

 

[Cerebral Goo]

Some burger porn from the weekend. Call it the Chesapeake Burger. Burger with my crab dip and sauteed red onion put under a salamander to carmelize a bit. Simple and to the point

 

[JP1]

Now that you mention doing it all in the Dutch, I think that’s the way I did it the last couple times. That’s my favorite pan if I had to just have one, that would be it.

Love the Dutch. Mostly because anything that gets cooked in it makes the house smell fantastic for hours

Thick as thieves

 

[Mañ'O'Green]

What a Dry Spell. I lost 10 pounds last week I am hungry as hell now............

Linner.

Chinese Chicken Salad Dressing

1-1/2 Tbsp. Herb-Ox Granulated Chicken Bullion
1 Tbsp. Sugar
1-1/2 Tbsp. Dry Parsley Flakes
2 tsp. Fresh Ground Black Pepper
1 Tbsp. fresh grated Ginger Root
5 Tbsp. Rice Wine Vinegar
5 Tbsp. Apple Cider Vinegar
2 Tbsp. Light olive oil (or other light flavor vegetable oil).
2 tsp. Toasted Sesame Oil

Combine dry ingredients, grate the ginger root and use the vinegar to rinse the ginger into the dry ingredients, mix well add the olive and sesame oils and mix.

Fresh Cilantro to taste.

Prepare some chicken of your choice, fried, smoked or sautéed and cut into half inch pieces. (I use left-over fried chicken or Applewood smoked chicken most of the time). Cut a Napa Cabbage into manageable bite sized pieces combine the chicken and put it in a large bowl. Mix the dressing well and pour over the salad and toss to mix. Serve with fried won ton strips over the top. We like the Wasabi flavored ones. Since I have gone GF I use crispy tortilla chips (Tostitos) topping.

 

[Dr.Bubbles]

Hello. I made a pair of chackun. I got a set of Perdue whole chakun carcass meats. I cut out the back and smashed em into flattis. I then rubbed them massively with some ghee that I made from Amish butter, along with some nice course kosher salt and loads of pepper. Let me dry brine in the reefer-inner-ater for a couple of days and then poked em onto the Kang over some lumps and cherry. Let me go at about 275-300 for a couple hours and then pasted some bourbon/coffee/mustard/brown sugar sauce on top for a few rounds. I literally spent about 15 mins total outside the entire time. This thing is that easy. Used the diffuser and walked away. Out stand ing chak kuns. Killer

 

[Mañ'O'Green]

The only thing that would make that better is if I was there eating it. Looks foocking Amazing!