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

[Waira]

Yo grow Bro's and Babes I graduated from the CIA about 9 years ago, CIA stands for the Culinary Institute of America. This is a favorite cold salad of mine. Just be careful with the onions they can over power the crap out of it. Make a vinaigrette by whisking the olive oil, red wine vinegar, honey and mustard together. Be gentle with the lentils. Lightly simmer until they are al dente in the middle, then drain and mix together.

I love a nice simple tasty salad like that GH, this I shall try! This may be a good pairing with a Grape Pickers Skillet, can't go wrong with bacom, chicken, leeks, potatoes and cheese ( drizzle a little mustard dressing on the 'taters) -->

I hear you on red onions, some are just too gnarly concentrated, even bitter-ish,... it's sweet onions I'll swap out on occasion when I don't want the reds slapping the rest of the flavors around- .... another trick a Mexican gal shared with me is to soak the sliced onion in lemon or lime juice for a bit, makes for a delish' little tangy zip to them!

 

[Green Hornet]

I just ate and I'mm hungry again after looking at that yummy dish @Waira

 

[Waira]

thanks mate, appreciate the compl's coming from a trained chef! .... who says it's "peasant food"?

 

[bushmasterar15]

I love a nice simple tasty salad like that GH, this I shall try! This may be a good pairing with a Grape Pickers Skillet, can't go wrong with bacom, chicken, leeks, potatoes and cheese ( drizzle a little mustard dressing on the 'taters) -->
View attachment 1178602View attachment 1178603

I hear you on red onions, some are just too gnarly concentrated, even bitter-ish,... it's sweet onions I'll swap out on occasion when I don't want the reds slapping the rest of the flavors around- .... another trick a Mexican gal shared with me is to soak the sliced onion in lemon or lime juice for a bit, makes for a delish' little tangy zip to them!

That looks delicious. My wife made couple pots of cockaleekie soup last year that didn't last long.

 

[Mañ'O'Green]

Here at the MOG lock-down we have mostly been eating to live.

Easter breakfast eehh. It is what the Easter Bunny brought that is the star of the table the Charles Chocolates "Mac Daddy". 12 of them!

https://www.charleschocolates.com/collections/treats/products/mac-daddy-bar

Breakfast to live on!

Live to eat dinners.
Stuffed Portobello mushroom with mostly fresh vegetable salad.

BBQ chicken with Kraft Old Fashion Sauce MMmmmm.............. I found out after I took the picture that the Banana nut bread was made with wheat flour and not for me .

 

[Green Hornet]

Everyone that posts here does not just eat but eats well. @Mañ'O'Green mighty fine. What's in the cup chocolate milk or coffee ? If it is coffee that's how I like mine cream and sugar with a splash of coffee. Mac Daddy bar got to have chocolate

 

[Mañ'O'Green]

Everyone that posts here does not just eat but eats well. @Mañ'O'Green mighty fine. What's in the cup chocolate milk or coffee ? If it is coffee that's how I like mine cream and sugar with a splash of coffee. Mac Daddy bar got to have chocolate

@Green Hornet I am a coffee snob. I buy green beans from all over the world, mostly from Sweet Maria's .com Then I make up my own blends and roast my coffee in a Behmor drum roaster. I roast to fullcity + most of the time. Some central and south americans are good at fullcity. Then I Pull a double shot espresso with my Rancillio Miss Silvia Espresso Machine over 2 oz of hot water to make a long black and I have one a day. Do not confuse a Long Black with an Americano, in an Americano the water is poured on top of the espresso this pulls the "creama and oils" down and mixes them to effectively make a cup of strong coffee. In a Long Black the espresso is pulled on top of the water allowing the creama and oils to remain on top efectively stretching the espresso without adding additional caffeine or changing the espresso flavor profile. They two taste totally different.

Edit: Oops I missed the most important part, I grind my coffee in a Baratza Vario. The grinder is the most important machine in the process.

 

[Green Hornet]

Thanks @Mañ'O'Green for that info. I am not a well versed coffee connoisseur like yourself. Those coffee's sound tasty. If I tried some I would probably throw out my coffee maker.

 

[Mañ'O'Green]

Thanks @Mañ'O'Green for that info. I am not a well versed coffee connoisseur like yourself. Those coffee's sound tasty. If I tried some I would probably throw out my coffee maker.

It is really tough when we travel because quite frankly 99.99% of it out there is just not up to my standards. So you try to explain to a "Barista" LB vs Americano but they already know it all so I end up with a cup of weak-ass coffee. I did meet this one Barista in the most unlikely of places, the dealership where we bought or car. Not only did he listen but he immediately brewed my LB correctly he brewed himself one along with an Americano. Then he did a taste test side by side. His reaction is the same one you get every time - wow that really makes a difference. They should listen to a man that roasts coffee every 5 days because coffee 8-10 days off the roast are the best. Did I mention I am a coffee snob .

 

[Mossy]

Ms. MOG will eat fish if it does not taste too fishy . This Cod was so fresh I could not smell it uncooked. It does not get any less fishy than this. I love seafood until it gets too oily or too boney like Mackerel I do not like Mackerel. I only like fresh water fish when cooked while still wiggling fresh. Crab, Lobster, Shrimp and Clams bring it on...............................

Edit:
Did I forget scallops? Breakfast of Otters, I was a sea otter in a previous life.View attachment 1176394.

I'm the same as Lady MOG... ..when hubby caught cod I'd eat it the same day..he liked it after 3 to 4 when it smelled fishy.
Big fish eaters in Spain..sometimes the supermarkets Stink of it...I go around holding me breath...and don't even get me on about dried salt cod sold in the markets..you can smell it 5 stalls away...blergh......

If you put a recipe up..threadmark it up so we have a food directory.......

Yum bushy...yum...Love ribs.........

@Lilly_of_the_Zoo