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

[LordGreenWood]

can i come with a good bottle coz

 

[bushmasterar15]

can i come with a good bottle coz

Sure can, when I feel up to cooking I go overboard

 

[LordGreenWood]

after the hot dog..
that now..
u have no mercy

and 1 bottle dont gonna be enuf

 

[frgrower]

That's quite a unique dish. How did it turn out?

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

Just before the launch. It was very tasty and smooth ( can give you the recipe if you want to try ) its very nice with "apero"

Hey,this thread is ... the devil lol :smoking:
i just eated and cant go more, but here , all the post make us afamished !!
Here my dinner (just finished): Faux-filet with homemade purée( google say: Sirloin Steack , rib eye , false net ..., i vote for Sirloin :smoking:) & (purée: mash potatoes ??? )
i can give you the recipe:

for 1.5 person (two skinny peeps or just one dude like me)

350g of potatoes
35g of butter
13 cl of milk
salt/pepper
and that's all :
cook and peel the potatoes, crush the potatoes (heat the milk while you crush the potatoes), then add the Milk ( but hot milk !) MIX well, then add the butter, Mix again, then add the salt and pepper , Mix few seconds and serve directly (hot) with what ever you want

 

[Ozone69]

(purée: mash potatoes ??? )
i can give you the recipe:

for 1.5 person (two skinny peeps or just one dude like me)

350g of potatoes
35g of butter
13 cl of milk
salt/pepper
and that's all :
cook and peel the potatoes, crush the potatoes (heat the milk while you crush the potatoes), then add the Milk ( but hot milk !) MIX well, then add the butter, Mix again, then add the salt and pepper , Mix few seconds and serve directly (hot) with what ever you want
View attachment 1034668 View attachment 1034669 View attachment 1034670 View attachment 1034671

Another variety that I've been making once in a while to mix it up is to use buttermilk (instead of regular milk), blue cheese, and crumbled bacon after smashing the 'taters. Good stuff!

Still, hard to beat just good old fashioned milk, butter, S&P 'taters as well.

Sooooo many great ways to make potatoes. :smoking:

 

[Dr.Bubbles]

Just before the launch. It was very tasty and smooth ( can give you the recipe if you want to try ) its very nice with "apero"

Hey,this thread is ... the devil lol :smoking:
i just eated and cant go more, but here , all the post make us afamished !!
Here my dinner (just finished): Faux-filet with homemade purée( google say: Sirloin Steack , rib eye , false net ..., i vote for Sirloin :smoking:) & (purée: mash potatoes ??? )
i can give you the recipe:

for 1.5 person (two skinny peeps or just one dude like me)

350g of potatoes
35g of butter
13 cl of milk
salt/pepper
and that's all :
cook and peel the potatoes, crush the potatoes (heat the milk while you crush the potatoes), then add the Milk ( but hot milk !) MIX well, then add the butter, Mix again, then add the salt and pepper , Mix few seconds and serve directly (hot) with what ever you want
View attachment 1034668 View attachment 1034669 View attachment 1034670 View attachment 1034671

That looks like a sirloin with some Yukon Gold/Butter mashed potatoes. One of my all time favorite meals. The only thing I would do different is to add some spardigrass. The normal people would call it asparagus. I love some greens with my steaks n mash.

If you REALLY wanna take those taters to the next level cook em in heavy cream with about 10 sprigs of fresh thyme and a handful of fresh garlic. When the taters are done reserve the cream and then use that to add back in when you start crushing em. Best mashed potatoes you've ever tasted.

I wish I could take the credit for this, but it's Tyler Florence's recipe from Tyler's Ultimate. I've used his techniques for making meatballs too, which is the beef, pork, veal meat trio and also the double cook, where you pan sear em over a hot ass griddle or cast iron. You want smoke and popping or it's not hot enough. Get some color on there. Don't be afraid to not touch em for a couple mins and let the Maillard reaction happen. Put em in a glass dish and cover with whatever sauce you're using. Cover em tight and bake em at 350°F for an hour or so....more if you've got a big crowded pan. Use loads of good Parmesan and sneak a little fennel in there, and you got meatballs that are so good you can eat em like candy. Even my mom's best friend, who is an old school full blown Italian lady...who is a master in the kitchen, said my balls were some of the best she's ever had. That really meant something. Tyler Florence doesn't get full credit, but that's where I learned that technique too. I have done every batch of meatballs like that since, and when I'm doing a special meal I will bust out the heavy cream Yukon mashed. It's not the cheapest way to make potatoes, but it's the best I've had so far hands down.

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

 

[Dr.Bubbles]

Another variety that I've been making once in a while to mix it up is to use buttermilk (instead of regular milk), blue cheese, and crumbled bacon after smashing the 'taters. Good stuff!

Still, hard to beat just good old fashioned milk, butter, S&P 'taters as well.

Sooooo many great ways to make potatoes. :smoking:

I might have to try this. I literally just got buttermilk yesterday to make some banana bread and I got at least a pint left, and I got bacon and Bleu on deck.

Buttermilk Banana Bread on the right and the one on the left is my signature Walnut Chocolate Chip Nanner bread. Made a few muffins with the last little bit of batter which also has the mixins.

A little secret for adding stir-ins into any batter is to put the batter in the fridge for an hour so your stuff doesn't just sink to the bottom. You can also wait till it's a little cooked and drop em in, but the fridge method allows you to really mix em in thoroughly. You can see the mini chips still on the surface and they go all the way to the bottom.

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

 

[Mañ'O'Green]

I totally deserve this. I think I may have been an otter in a previous life.

India Peaberry coffee roasted to fullcity 7 days off the roast and extracted in a "Long Black" espresso.
Pan seared in olive oil scallops and asparagus, Ciabatta bread toasted and buttered with goat butter and a Blood Orange from my tree.

I cannot believe how fast I can make six scallops disappear!

 

[Ozone69]

Looks like seafood night in LS eats.

Had a little pre-crusted salmon and some roasted roma tomatoes tonight. Rounded it out with a little jade rice.

 

[Dr.Bubbles]

Looks like seafood night in LS eats.

Had a little pre-crusted salmon and some roasted roma tomatoes tonight. Rounded it out with a little jade rice.

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What is LS eats if ya don't mind me axin?

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