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Come on in my kitchen..

DoubleBoogie

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Jun 6, 2004
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This thread needs a serious bumping…Been too long since anyone has posted. I have been dieting so haven't gone quite as nuts in the kitchen as normal. 24 lbs down now and want to drop another 18. :yah Grilling some prime rib eyes tonight and will post the pics. :dude:
 

DoubleBoogie

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Thanks tdarian! Meant to post this but got too caught up with what was going on in Paris. Is nobody cooking in this place anymore?!?!

 

WBailey

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Apr 23, 2015
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Is nobody cooking in this place anymore?!?!

Yes, we are all cooking.

Mine, is not as pretty as yours. And, never can wait for photos ! :hee

Keep up the good work ! ( this thread always makes me hungry )

 

Texas Blues

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Apr 13, 2008
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Thanks tdarian! Meant to post this but got too caught up with what was going on in Paris. Is nobody cooking in this place anymore?!?!


But of course we still do.

Even though I'm walking around at 150 pounds or so these days I still have to eat and cook.

The menu has changed is all.

Goat cheese sun dried tomato and cranberry quinoa just doesn't have the photographic appeal as steak, bbq, pizza, wings, or other meaty stuff.

I still love my cheeseburger ever coupla' months but for the most part I don't eat beef, pork, or chicken.

I'm a pescatarian, eating mostly fish and veggies these days.

But...

Lately I've got a serious jones on for meatloaf.

I may have to remedy that.

Stay tuned sports fans!
 

DoubleBoogie

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But of course we still do.

Even though I'm walking around at 150 pounds or so these days I still have to eat and cook.

The menu has changed is all.

Goat cheese sun dried tomato and cranberry quinoa just doesn't have the photographic appeal as steak, bbq, pizza, wings, or other meaty stuff.

I still love my cheeseburger ever coupla' months but for the most part I don't eat beef, pork, or chicken.

I'm a pescatarian, eating mostly fish and veggies these days.

But...

Lately I've got a serious jones on for meatloaf.

I may have to remedy that.

Stay tuned sports fans!

Cool! I'm sure your take on a meatloaf would be killer! :dude::salude But damn man...150?!?! You're gonna have to strap a Tweed to each one of your legs to keep the wind from blowing you away!
 

Sérgio

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Dec 10, 2014
Messages
640
Hello, folks!

Hey, my father is willing to cook for the family next weekend, and we were thinking about a Tex-Mex spicy beef stew or maybe a bowl of chili con carne.


Thing is, our cooking style here in Brazil is a bit different from the Mexican. Of course we can browse the web for recipes, but hearing from someone local is definitely better.


So, could you tell me about any good HOT meat stew and chili recipes you like? We once made something called "stove lid stew" with buffalo beef, it tasted AWESOME, lots of pepper thrown in, but unfortunately we've lost the notebook where he wrote down the recipe. If I remember well, he got it from a Guns and Ammo magazine issue back then.

Thanks in advance!

Sérgio
 

DoubleBoogie

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Seems like you folks have ditched cooking up killer food lately! Time to resurrect this thread! Made some killer spicy mussels this weekend. Sautéed up some onion, garlic, and minced fresh ginger and then added a little curry powder and coriander with minced Serrano chiles. Then I added some white wine with some clam juice and added in the mussels and steamed them. When the mussels opened, I pulled them and placed them in serving bowls over some nice saffron rice. I then added some heavy cream, scallions, cilantro and some lime juice and lime zest to the pot to make a nice sauce to pour over the mussels. Served it up with some toasted ciabatta bread coated lightly with olive oil. Good stuff!! :salude


 

Texas Blues

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It lives again!

Nice work on the mussels DB.

Got a craving for some shrimp tacos.

Before that though, I need a new photo server.

PB totally sucks now.


Have mercy.
 

DoubleBoogie

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It lives again!

Nice work on the mussels DB.

Got a craving for some shrimp tacos.

Before that though, I need a new photo server.

PB totally sucks now.


Have mercy.

Tru dat re: PB! BY the way, here is the new lodge I will be at for this years salmon fishing extravaganza! :dude: http://kingpacificlodge.com/

Only 1 month, 1 week, 1 day, 21 hours, 27 minutes, and 12 seconds until I leave! :peace2
 

DoubleBoogie

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4,781
It lives again!

Nice work on the mussels DB.

Got a craving for some shrimp tacos.

Before that though, I need a new photo server.

PB totally sucks now.


Have mercy.

Hmmm...Tried to reply to your post and I got the dreaded a moderator has to approve it first notice. Wonder why??? Probably because I included a link to my new salmon fishing lodge I am going to use this August.
 

Texas Blues

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Hmmm...Tried to reply to your post and I got the dreaded a moderator has to approve it first notice. Wonder why??? Probably because I included a link to my new salmon fishing lodge I am going to use this August.

What new lodge?

Inquiring minds want to know.

Christopher Walken Voice....

"Just tell me who it is....and.... I'll hunt down their website on google with a knife."

Hows your dogs DB?

Its still my thread I reckon and I deem it necessary for you to post a pic of those lovable slobberer's.

Because dogs.

When I die I want to go where they go.


Have mercy.
 

DoubleBoogie

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What new lodge?

Inquiring minds want to know.

Christopher Walken Voice....

"Just tell me who it is....and.... I'll hunt down their website on google with a knife."

Hows your dogs DB?

Its still my thread I reckon and I deem it necessary for you to post a pic of those lovable slobberer's.

Because dogs.

When I die I want to go where they go.


Have mercy.

Check it out above. It finally posted. There used to be three lodges there and at times we used to refer to one of the hottest fishing spots as "the parking lot" Now we are down to only one relatively small fishing lodge. Its going to be great!! MY dogs are fine! I'll dig up some pics and post those later....assuming I can get PG to cooperate!
 

Texas Blues

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Apr 13, 2008
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Thank god you guys are back! I was getting hungry!!!!!!!!!!!!!!!!

I know right?

Why just yesterday I came home and hollered out to my dear sweet wife "honey...make me a sandwich!"

A few minutes later she came into my home office and said "I just got off the phone with the doctor and he says he needs to schedule surgery to remove a fibroid next week."

I told her...

"I am soooo sorry honey and I'll be right there with you holding your hand when you wake up because I really love you."

"But uh.....I'm still gonna' need that sandwich."



I'm sleeping with Missylou in the dog house this week.
 

DoubleBoogie

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Jun 6, 2004
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Got fired up this weekend and made some of my signature Shrimp Creole. To kick it up several notches, I decided to try a little fusion cooking...southwestern and Cajun. I was way overdue for some tamales so I went crazy with this and it turned out muy bad ass. I got some fresh crawfish boudin and smoked it on the egg over a mixture of peach, cherry and alder would. I then made the masa dough and used some of my homemade shrimp stock in place of water or chicken broth for the tamale dough. I then put some hatch green chiles, smoked boudin and green onions on the masa and rolled them up and steamed them until done. Next, I took some of the shrimp creole sauce and simmered it down to thicken it up and added some diced Serrano peppers to it for some extra pop and sizzle. Garnished it with some fresh crumbled queso fresco and some more green onions. I missed the obligatory "money shot" along with the warmed crusty French bread that went with it but that was because I was to busy stuffing my face. Cajun and Southwestern cuisines go extremely well together! :salude





 

Texas Blues

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Gimme' 'dem shrimps!

And super wombat clever on using ramekins in the double boiler to stand up the tamales.

Smart!

Truth.

I don't like and can't stand to even put in my mouth.....crawfish.

When I have tried bugs they've always tasted like muddy potty water.

I reckon that its because most crawfish farms and vendors can't afford to have the luxury of purging facilities.

I feel the same way about catfish.

I 'member back in my Alaska days we'd drive down from Anchorage and go down the Kenai to Clam Gulch at low tide and dig for razor clams.

We'd bring 5 gallon buckets to load 'em up in and then top off with seawater and throw in a handful of cornmeal.

They filtered all the crap and sand out of 'em in less than a day.

Then I'd clean and soak 'em in buttermilk and then roll in a 50/50 mix of corn and AP flour and deep fry.

If I had a metric for true shitonne I'd vac pac and freeze for later use in chowders or fritters.

Kinda' the Alaskan version of mudbugs I reckon.

Having said all that DB, I'd sit at your table and eat any dang 'thang that you put on my plate.

Well that is...'cept mudbugs and liver and onions.

I need to get busy in the kitchen.


Salute'!
 

DoubleBoogie

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Jun 6, 2004
Messages
4,781
Gimme' 'dem shrimps!

And super wombat clever on using ramekins in the double boiler to stand up the tamales.

Smart!

Truth.

I don't like and can't stand to even put in my mouth.....crawfish.

When I have tried bugs they've always tasted like muddy potty water.

I reckon that its because most crawfish farms and vendors can't afford to have the luxury of purging facilities.

I feel the same way about catfish.

I 'member back in my Alaska days we'd drive down from Anchorage and go down the Kenai to Clam Gulch at low tide and dig for razor clams.

We'd bring 5 gallon buckets to load 'em up in and then top off with seawater and throw in a handful of cornmeal.

They filtered all the crap and sand out of 'em in less than a day.

Then I'd clean and soak 'em in buttermilk and then roll in a 50/50 mix of corn and AP flour and deep fry.

If I had a metric for true shitonne I'd vac pac and freeze for later use in chowders or fritters.

Kinda' the Alaskan version of mudbugs I reckon.

Having said all that DB, I'd sit at your table and eat any dang 'thang that you put on my plate.

Well that is...'cept mudbugs and liver and onions.

I need to get busy in the kitchen.


Salute'!

Thank you sir. I've had two instances of bad crawfish that wasn't purged...pretty fucking awful...about like non deveined royal red shrimp. Luckily I've had way more good experiences. I can certainly relate to steering clear of them if you've not had them purged properly. As for the royal red shrimp, those are a freaking amazing delicacy! But I had them once not deveined and I might as well have been eating clams with sand in them. It's all in the freshness and the prep when it comes to shellfish. Your turn my friend! I need some more inspiration! :salude
 
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Texas Blues

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Apr 13, 2008
Messages
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WTH? DB.

Photophucket dumped your pics?

"3rd Party Hosting Unavailable."

I hate those guys.

I'm eating hippy food tonight but sliders on the Blackstone Flat Top tomorrow.


On another note DB.

What rice do you use for your etouffee's and creole dishes?

I like rice but rarely eat it but recently picked up some Texmati which is not as bad as some of the plain processed white rice's.

My dear sweet wife thinks that the bismati is too aromatic and fragrant.

I'd like to eat more rice because of its cheapness but its tough to sort out the good from the bad on the interwebz.

Nutritionally bereft, soaks up toxins while being grown, and also a well known blood sugar spiker.

Then again...

How can 2 billion asians be wrong?


Have mercy.
 
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