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

[Mañ'O'Green]

So...here's the deal: I made a delicious dinner last night with some of the nicest steaks I've ever had in the house...a pair of 15oz thick cut 1" USDA Prime NY Strips. I accompanied that with a baked russet w/ sour cream and some grilled sugar snap peas and sautéed thick sliced baby Bella shrooms with a faux "demi" by adding some semi dry cherry wine and reducing that. I did the fungi outside on my induction burner while the peas and steaks were on the Weber gas.



I saw this quick video a month ago about a cool way to sauté mushrooms. The TL;DW is to start with the shrooms and a ½c or so of water with a lid on. When they are almost done and the water is gone, add your typical butter/oil/wine or whatevers. It cuts down on the amount of oil, and it's an awesome trick with solid science behind it.

I literally remembered about it half way through, so I just did mine the old school way. Next time Gadget...next time.

For anyone following along the AFN Baking (breads n things) thread by Bushy5.56, I made some scratch sourdough from a 1:1:1 starter. Last night was loaf the second and it was off the hook good. It cooks at 450°F and yours truly forgot to kick the oven down before inserting my russet potato tray. They actually came out delicious, but that was mistake number uno.

The second and more critical mistake was just idiot central. I overcooked my steaks....which I never do. I was distracted by my mushroom saute and I got a small grill fire...which rocketed the temp from 550° to wrapping around the other side pushing 900° I would guess. Luckily I was right there, and I caught it and extinguished the blaze. I checked with my thermometer and they were pushing 150°.

OMG. This steak was incredible. I can only imagine what it would have been like at 138-140°. Even with that idiot year one mistake, they were juicy as hell and the flavor. All I did was a pink salt, pepper and olive oil rub for maybe 20m or so, and made a little hotel butter for the flip and when they came out. About 1.5 to 2 tablespoons total, with about 15 seconds worth of fresh lemon zest in it.

The beef flavor was next level. So deep. I can only imagine what beef can beEven though it was overcooked, it was in the top 3 steaks I've ever eaten. Not too shabby for $22 for a pair of em. I got them from BJs if anyone is interested...which is also where I get my flank steaks from. They have real good meat at really fair prices.

I had a little bit of strip left...from the end. All this talk of steak made me have to go have a taste. It's still jaw dropping.

And Mr Greenjeans, it was late. Real late. Lol. I had a true midnight snack, at 3:00am. We do that sometimes...and then watch a movie or two if nothing is going on the next day of particular importance.

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

Even overcooked (you did not need to tell us!) that looks divine.

 

[Dr.Bubbles]

Even overcooked (you did not need to tell us!) that looks divine.

Out of control bro.

I like to be honest with you guys. This is definitely the steak you want if you have a person that is scared of pink and red meat. I know a few kids like that, and usually when I think of that, shoe leather comes to mind. Not this. Even in the resting dish, they were oozing juice like a normal mid rare cut. I believe the word is "tender".

Nurse B made a little open face sammich with some of hers...with the quasi Demi mushrooms and the homemade sourdough. She was sad when it was gone...lol.

I scored some of the new high quality natural cat food from Aldi. Half price from what I've been paying. My cat is a little finicky bastard. He will not eat fish. He did like the mahi-mah I made last weekend, but he REALLY likes grilled meat, and I always give him a little taster. He won't even eat Starkist solid white albacore out of the can. I just do some label reading and grab the best stuff I can find...which has been the Turkey and Pea Wegmans brand cat food. It's like $8.50 for a 3 pound bag. According to the labels, this is even better and it's only $4.50 a bag. It's Chicken and Chickpea. I hope he likes it, the little fucker. I only have him as a pet, and I figure if we can eat good, so should he...plus he demands it anyway. He is SO cute though, so it's okay, and he looks at me like I am Jesus himself, so I fold.

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

 

[hunter2348]

Chefboyardee spaghetti and meatballs I’m hooke and I’ve made several types of bread


Sent from my iPhone using Tapatalk

 

[Duggy]

Lovely new potatoes...

 

[SparkyRU12]

So...here's the deal: I made a delicious dinner last night with some of the nicest steaks I've ever had in the house...a pair of 15oz thick cut 1" USDA Prime NY Strips. I accompanied that with a baked russet w/ sour cream and some grilled sugar snap peas and sautéed thick sliced baby Bella shrooms with a faux "demi" by adding some semi dry cherry wine and reducing that. I did the fungi outside on my induction burner while the peas and steaks were on the Weber gas.



I saw this quick video a month ago about a cool way to sauté mushrooms. The TL;DW is to start with the shrooms and a ½c or so of water with a lid on. When they are almost done and the water is gone, add your typical butter/oil/wine or whatevers. It cuts down on the amount of oil, and it's an awesome trick with solid science behind it.

I literally remembered about it half way through, so I just did mine the old school way. Next time Gadget...next time.

For anyone following along the AFN Baking (breads n things) thread by Bushy5.56, I made some scratch sourdough from a 1:1:1 starter. Last night was loaf the second and it was off the hook good. It cooks at 450°F and yours truly forgot to kick the oven down before inserting my russet potato tray. They actually came out delicious, but that was mistake number uno.

The second and more critical mistake was just idiot central. I overcooked my steaks....which I never do. I was distracted by my mushroom saute and I got a small grill fire...which rocketed the temp from 550° to wrapping around the other side pushing 900° I would guess. Luckily I was right there, and I caught it and extinguished the blaze. I checked with my thermometer and they were pushing 150°.

OMG. This steak was incredible. I can only imagine what it would have been like at 138-140°. Even with that idiot year one mistake, they were juicy as hell and the flavor. All I did was a pink salt, pepper and olive oil rub for maybe 20m or so, and made a little hotel butter for the flip and when they came out. About 1.5 to 2 tablespoons total, with about 15 seconds worth of fresh lemon zest in it.

The beef flavor was next level. So deep. I can only imagine what beef can beEven though it was overcooked, it was in the top 3 steaks I've ever eaten. Not too shabby for $22 for a pair of em. I got them from BJs if anyone is interested...which is also where I get my flank steaks from. They have real good meat at really fair prices.

I had a little bit of strip left...from the end. All this talk of steak made me have to go have a taste. It's still jaw dropping.

And Mr Greenjeans, it was late. Real late. Lol. I had a true midnight snack, at 3:00am. We do that sometimes...and then watch a movie or two if nothing is going on the next day of particular importance.

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

I’m sitting over here freaking starving. No breakfast no lunch and you’re throwing around the steaks I’m so hungry. I run in the house I grab a cinnamon doughnut…… Rant over.

Edit: I forgot to say that I am stoned and three beers deep! LMAO!

 

[bushmasterar15]

We have some ribs seasoned and in the sous vide cooking since last night. Those will go on the grill later tonight with some homemade coleslaw.

 

[Dr.Bubbles]

We have some ribs seasoned and in the sous vide cooking since last night. Those will go on the grill later tonight with some homemade coleslaw.

You magnificent bastard. Those are gonna be tasters choice I bet. Do share your sous vide technique. Yeah...or course smoking will get that last 10% of sheer awesomeness, but as long as they have a nice gentle long cook where they don't dry out and get finished on the grill, you won't miss it. That was a key moment in my RyBZ journey when I figured that out.... especially without a pellet grill or even a side fire box type.

My least favorite thing about smoking meat is smelling like a campfire. My favorite thing about smoking meat is tasting the campfire. Especially with cherry. It's complicated....ask my attorney.

I was thinking about maybe doing some homemade grilled fettuccine Alfredo with broccoli or red peppers this evening to accompany my loaf the third. Nurse B's request...and I've NEVER made it for her. We'll see.

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

 

[Dr.Bubbles]

All right my fellow non millennials, here's a good one for you:

Snow White. The super dark Grimm's Tale redone by Disney in 1884 with 7 little hobos. Y'all have seen it.

The Question:

What is the VERY famous line that the evil queen says to her famous talking mirror? That line.

No cheating.

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

 

[Mañ'O'Green]

1884 I don't think so! My recollection is "Mirror mirror on the wall who in this land is fairest of all".

Dinner tonight Apple wood smoked Turkey and Italian Sausage, potato salad and a steamed Artichoke.

I smoked the turkey today to have for tomorrow's Club Sandwiches Ooh la la............

 

[Dr.Bubbles]

Ready for this?

According to the historic record, the real way it is said is "Magic Mirror on the wall..." (I don't care about the rest...just the first two words)

NO. WAY.

It was DEFINITELY mirror mirror, and there is even a real movie called mirror mirror about Snow White. What the actual fuck???

This is the Mandela Effect in action...are we on a different timeline? Computer glitch? Time travelers mucking up the timeline? The hand of God himself? Sex?

It's bonkers. I turned the oven down to 430° and I gave the bread a quick spray with some water. Just a quick 4 or 5 mist. Better every time.

I [emoji813] sourdough....and the Mandela Effect.

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