Let's cook, soused or not.

MethFront · Post by **MethFront** » Sun Nov 28, 2010 12:23 pm

I've got a turkey in the oven and some White Castle Stuffing chilling in a pan. The best kind of thanksgiving is the kind where no one else is around to get in your way or ruin it.

Post by **Mr Boozificator** » Sun Nov 28, 2010 1:24 pm

methfront wrote:I've got a turkey in the oven and some White Castle Stuffing chilling in a pan. The best kind of thanksgiving is the kind where no one else is around to get in your way or ruin it.

Adding garlic and brandy to a stuffing oftenly improves it.

MethFront · Post by **MethFront** » Sun Nov 28, 2010 1:38 pm

Right now the only thing the brandy is getting added to is my stomach.

Post by **Mr Boozificator** » Sun Dec 19, 2010 8:20 am

Something I invented to empty my freezer: The mussels soup.
Take lots of cream (full stuff, in its semi-solid shape) and melt it in a casserole until it becomes all liquid. Don't let it boil.
Add around a glass of slightly sugary white wine, add fresh basil finely cut let it simmer and reduce, but NEVER BOIL IT.
Add the frozen mussels, salt (generously), pepper (to your liking).
Let it slow cook and reduce (lazy bubbles) for around fifteen minutes (maybe less, I can't remember).
Add some more fresh basil.
Boom, it's done.
Let it cool down a bit before you eat it with a large spoon.
Easy sunday evening soup.

NightShiftCharlie · Post by **NightShiftCharlie** » Mon Dec 20, 2010 12:31 pm

Definitely a mouth-watering thread, but what about the dessert? Don't worry, I've got a couple of great ones that's hard for even a drunkard to fuck up.

TRIPLE CHOCOLATE PIE

1 package Chocolate pudding and pie filling
1 16oz. bottle Chocolate milk
1 9 inch Chocolate store-bought graham cracker crust
Whipped cream (not that Cool Whip shit, optional)

1. Pour chocolate milk into a one cup measuring cup.
2. Pour a little of the cup of chocolate milk into a mixing bowl.
3. Pour in the package of chocolate pudding.
4. Pour in as much chocolate milk as the pudding box says.
5. Take a whisk (or a clean fork if you don't have one) and mix the milk and pudding for 30 seconds or until the pudding is dissolved.
6. Pour pudding into the chocolate graham cracker crust.
7. Turn over the top plastic cover of the crust (you did take it off, right?), pull the label off, flip it over to form a dome, and fasten it back on the pie pan.
8. Put the pie in the fridge for a few hours, or even better, overnight to let it set.
9. When ready to serve, top off with whipped cream if you like.

S'MORES PIE
Like the Triple Chocolate Pie, but with a regular graham cracker crust, and topped with marshmallow fluff.

bluebottle · Post by **bluebottle** » Fri Feb 25, 2011 8:07 am

i got savage totally fuxcked up and made her divulge all her secret ingredients. they are: soy sauce, garlic, pepper, and maple syrup. you french ahve alot to learn.

beerkegbilly · Post by **beerkegbilly** » Fri Feb 25, 2011 8:03 pm

I like cooking hot wings drunk and grilling burgers too

bluebottle · Post by **bluebottle** » Mon Mar 21, 2011 1:17 am

i'm glad i found this thread again. today, the first day of spring was full of great kitchen work. made 6 quarts of orange juice from the backyard tree, and six little jars of marmalade. also made two dozen oatmeal cookies with walnuts and chocolate chips. pinot grigio mimosas with the fresh oj all day long. for brunch it was sardines and crackers with dijon mustard and onions, pickles, black and green olives, peppercinis, and cheese, all washed down with murphy's irish stout. yumm! then for a late supper after the espresso drinks it was a three cheese fritatta with corned beef hash and a bagel with some of thta marmalade. milk and cookies for dessert. it's good to have an appetite again!

The Limey · Post by **The Limey** » Mon Mar 21, 2011 6:23 am

bluebottle wrote:i'm glad i found this thread again. today, the first day of spring was full of great kitchen work. made 6 quarts of orange juice from the backyard tree, and six little jars of marmalade.

I'd like to do that. Unfortunately, where i'm from, there is no chance of this ever happening. It's so grey here it's like living in a perpetual episode of the x-files.

peetie44 · Post by **peetie44** » Tue Mar 22, 2011 9:31 am

bluebottle wrote:i'm glad i found this thread again. today, the first day of spring was full of great kitchen work. made 6 quarts of orange juice from the backyard tree, and six little jars of marmalade. also made two dozen oatmeal cookies with walnuts and chocolate chips. pinot grigio mimosas with the fresh oj all day long. for brunch it was sardines and crackers with dijon mustard and onions, pickles, black and green olives, peppercinis, and cheese, all washed down with murphy's irish stout. yumm! then for a late supper after the espresso drinks it was a three cheese fritatta with corned beef hash and a bagel with some of thta marmalade. milk and cookies for dessert. it's good to have an appetite again!

Man, bb...kings don't eat that good.

bluebottle · Post by **bluebottle** » Wed Mar 23, 2011 3:18 am

peetie44 wrote:
bluebottle wrote:i'm glad i found this thread again. today, the first day of spring was full of great kitchen work. made 6 quarts of orange juice from the backyard tree, and six little jars of marmalade. also made two dozen oatmeal cookies with walnuts and chocolate chips. pinot grigio mimosas with the fresh oj all day long. for brunch it was sardines and crackers with dijon mustard and onions, pickles, black and green olives, peppercinis, and cheese, all washed down with murphy's irish stout. yumm! then for a late supper after the espresso drinks it was a three cheese fritatta with corned beef hash and a bagel with some of thta marmalade. milk and cookies for dessert. it's good to have an appetite again!
Man, bb...kings don't eat that good.

hell peetie, you know - feast or famine man, get while the gettins good i figure. i wish everyone could live in the backyard i'm in. cali baby, if ya didn't kno. (oh, thank you dollar store btw!)

bluebottle · Post by **bluebottle** » Tue May 10, 2011 12:47 am

oh yeah. http://www.youtube.com/watch?v=fmHWawSi ... re=related all tacos are delish!

kowalski · Post by **kowalski** » Sun Nov 20, 2011 3:21 pm

Cooked me up a beautiful pork shoulder pot roast with potatoes and carrots today. I got the crackling done pretty good, but there is room for improvement. I basically grilled the thing with the lid off for about 15 minutes then added some onion and garlic and left it about 3 hours on a low heat. I then grilled it some more while I cooked the potatoes and carrots. I suspect I should have grilled it for longer the first time round...

Anyway I enjoyed it with a really nice bottle of MontPierre Reserve Fitou :-)

Let's cook, soused or not.

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What about dessert? Leave it to me!

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