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  1. #1201

    Re: Come on in my kitchen..

    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. Grilling some prime rib eyes tonight and will post the pics.

  2. #1202
    Les Paul Forum Member tdarian's Avatar
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    Re: Come on in my kitchen..

    Congratulations on the weight reduction!
    If I Told You All That Went Down It Would Burn Off Both Of Your Ears

  3. #1203

    Re: Come on in my kitchen..

    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?!?!


  4. #1204
    Les Paul Forum Member
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    Re: Come on in my kitchen..

    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 !

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


  5. #1205
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by DoubleBoogie View Post
    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!

  6. #1206

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    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! 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!

  7. #1207
    Les Paul Forum Member Sergio's Avatar
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    Re: Come on in my kitchen..

    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

  8. #1208

    Re: Come on in my kitchen..

    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!!



  9. #1209
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    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.

  10. #1210

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    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! http://kingpacificlodge.com/

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

  11. #1211

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    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.

  12. #1212
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by DoubleBoogie View Post
    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.

  13. #1213

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    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!

  14. #1214
    Les Paul Forum Member
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    Re: Come on in my kitchen..

    Thank god you guys are back! I was getting hungry!!!!!!!!!!!!!!!!

  15. #1215
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Dan Silverman View Post
    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.

  16. #1216

    Re: Come on in my kitchen..

    DB ! - yummy

    thanks, !


  17. #1217

    Re: Come on in my kitchen..

    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!






  18. #1218
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    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'!

  19. #1219

    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    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!
    Last edited by DoubleBoogie; 06-27-17 at 03:51 PM.

  20. #1220
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    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.

  21. #1221

    Re: Come on in my kitchen..

    Texmati is actually my go to rice for making Mexican. For Gumbos, I do the baked method courtesy of Paul Prudhomme. 2 cups rice, 2 1/2 cups stock, 2 Tablespoons melted butter and a few dashes of garlic powder, salt, white, black and cayenne pepper. Mix in a baking loaf pan and seal with foil and bake for 90 minutes. Perfect everytime. You can also add small amounts of minced onion, bell pepper and celery too but adding stock in lieu of water is the key. I've also found some killer quick and easy "healthier" rice packages that you can zap that are outstanding. Quinuoa, brown and red rice, flaxseed, wild rice...stuff that makes you feel better about eating it. When I get back home, I'll post the names of it. Not sure what is up with PB. I don't know if its PB or this site?!?!

  22. #1222
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Now that photobucket has decided on no 3rd party hosting without a fee, in doing so they've wiped out this threads pics.

    I reckon we could keep going here and be left with all the previous now dead pages or start a new thread.

    What say y'all?

  23. #1223
    Les Paul Forum Member Texas Blues's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by PatentAppliedFor View Post
    Maybe I'll do this again next w/e in honor of N'awlins going to the big game .. I usually do this with crawfish, but I'm out & used prawns instead...worked jus' fine =)






    A few pics that survived.

    I miss this guy.

    Dadgum PAF.

    Dude shit better than I ate.


    Have got dang mercy!

  24. #1224
    Les Paul Forum Member Sergio's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Now that photobucket has decided on no 3rd party hosting without a fee, in doing so they've wiped out this threads pics.

    I reckon we could keep going here and be left with all the previous now dead pages or start a new thread.

    What say y'all?

    I say let's start a new one!

    And I think you are just the man for the job!

    P.S. oh and if you could open a twin thread on our twin forum (thefenderforum) and share your cooking wonders there too it would be marvellous!

    I'll definitely be very happy if we share our kitchens again!
    Last edited by Sergio; 09-20-17 at 09:46 AM.

  25. #1225
    Les Paul Forum Member renderit's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by DoubleBoogie View Post
    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!


    I am thinking about that as well. The damn neighbor's kid's Fusion wit de BOOM DE BOOM DE BOOM BOOM DE BOOM thing in it.


  26. #1226
    Les Paul Forum Member Sergio's Avatar
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    Re: Come on in my kitchen..

    PB is up and running again, which means that this thread lives again, with most of its pics alive!

    Let's cook some more!
    Last edited by Sergio; 06-06-18 at 08:47 AM.

  27. #1227
    Les Paul Forum Member JeffBlue's Avatar
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    Re: Come on in my kitchen..

    On first reading this...........I thought we were up for some Robert Johnson tunes. Okay....now stop it........you are making me hungry.

  28. #1228
    Les Paul Forum Member Triburst's Avatar
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    Re: Come on in my kitchen..

    The main thing you learn on this thread is to NEVER pass up a dinner invitation from Texas Blues or Doubleboogie.

  29. #1229
    Les Paul Forum Member Sergio's Avatar
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    Re: Come on in my kitchen..

    Made one more of my homemade burgers for lunch today... I get my burgers from the best local premium meat distributor, I have them custom made (I choose the blends) of real fresh beef and green seasonings, not the supermarket premade stuff, with just the right amount of salt. Man, what a difference, tastewise and healthwise. And it is even much cheaper than buying processed burgers. I recommend doing the same, it's worth the wait!

    So. Grilled the burger the usual way, and heated a light brioche bun until it's crispy. Then threw some red leaf lettuce and a few onion rings on top:





    Ok, this isn't mayo and catchup, it's my own secret cheese cream and some italian al sugo sauce:



    Poured some Italian pepper onto it




    And voilá:





  30. #1230
    Les Paul Forum Member Black58's Avatar
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    Re: Come on in my kitchen..

    HOLY SHIT! I can't believe this thread is still going! I remember when it started. .. AWESOME!

  31. #1231

    Re: Come on in my kitchen..

    Finally got a place to upload pictures! Hopefully this thread will take off again. I had a serious hankerin' for some shellfish and twisted together a few things to create this dish. These are mussels and clams steamed in a broth consisting of butter, clam juice, sherry, tequila, heavy cream, garlic, cilantro, and sliced fresh jalapenos. Served it up over some spicy saffron rice and added a grilled pair of jumbo shrimp, a split lobster tail and a pair of nicely seared diver scallops just because! I also served it with some homemade fresh baked ciabatta rolls for dipping into the juicy rice left over, but those didn't make it into the picture. It was muy bad ass!!

    Last edited by DoubleBoogie; 08-23-18 at 08:28 AM.

  32. #1232

    Re: Come on in my kitchen..

    after watching photos with food, I really want to eat now. so I'll go urgently prepare something for myself. I plan to make a salad with avocado and some kind of sandwich. By the way, I really love cooking chicken in my grill https://bestgrill.reviews it turns out very tasty and satisfying. I cook really rarely.
    Last edited by Zar149; 11-29-18 at 11:56 AM.

  33. #1233
    Les Paul Forum Member Sergio's Avatar
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    Re: Come on in my kitchen..

    Here's a steak I made.

    Went to the local meat house and got some of this preciosity:




    Look at the marbling on this thing:




    Seasoned it witgh this (it's basically salt, a mix of peppers, activated carbon, and dried garlic and onion. Very smooth.



    I added some more ground pepper, as I love it




    Too bad I forgot to take a pic of it when it was ready, but I can tell you, it was GOOD.


  34. #1234

    Re: Come on in my kitchen..

    Keep them coming... drool is ruining more shirts than ever this thread season.



  35. #1235
    Les Paul Forum Member bratpack7's Avatar
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    Re: Come on in my kitchen..

    Quote Originally Posted by Texas Blues View Post
    Ahhh DB you bastard! Thanks for reminding me I haven't wet a line in a long time. 54 pound king? Beautiful! What river? My favorite BC river is...shhh! Don't tell anyone...the Kispiox.

    The sauce I did up for the fish is very simple but because of the habanero, a bit over the top heat wise for most folks. I did however base it on another recipe which doesn't have as much of the triple rectifier burn.

    In a sauce pan melt a table spoon of butter on low to medium heat. Add a teaspoon of minced garlic and double that of minced shallot. Stir and whir till shallots are clear. Add half a cup of Thai Sweet Chile Sauce and a cup and a half of cream. Simmer on low heat and reduce until you get the thickness you like or the sauce coats a spoon. Add sea or kosher salt to taste along with fresh cracked black pepper. This is a fantastic sauce for a variety of dishes. Add some ground cumin to it and serve with lamb kabobs...heaven on a stick!

    Cheers, TB.
    I dug way back for this recipe, TB, and I made the Chinook Salmon with the sauce you describe. Promised my wife I would make dinner tonight and was wondering what to make. I remembered this thread and did a search and lo and behold settled on this one. Delicious sir! Thank you. And you mention the Kispiox, small world. I used to live about 3 hours drive from there on the north coast.
    Cheers.

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