The Imperial Shipyards
Imperial Community => Imperial Break Room => Topic started by: JDeck on November 04, 2022, 06:47:52 PM
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I figured I'd start a food and drink thread in here. I'm always getting off topic talking about food and drinks.
So, post whatever interresting thing you've had recently.
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Lately I've been on a Jamaican/caribbean kick. I taught myself how to Jerk chicken over the summer, and it's honestly better than any barbecue chicken I've ever had.
In fact there was a Jerk festival here in Richmond, back in September. So I went to size up my chicken and honestly my chicken was better than any of them at the festival.
I use leg quarters, because it's almost impossible to dry them out.
I chop thyme, habanaro, garlic, onions, mix with jerk seasoning Mccormick or Badia brand, add soy sauce, olive oil, and a little dark rum and demerara sugar. I don't even marinade more than 45 minutes.
Mostly I cook it in the oven but have cooked on the grill with indirect heat and apple wood smoking chips. I'm telling you it's good. I call it Voodoo Chicken, because if you eat it at night you will have nightmares and wild dreams.
You can literally Jerk anything (giggles) chicken, pork, fish, vegetables. It's spicy, savory and just a hint of sweet. This Thanksgiving I'm making a jerk pork loin, (I hate Turkey). December, I'm going to try and make Jerk chicken Tamales. Never made Tamales, but it's really not that difficult.
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Dang that looks good. I might have to give that a try on my smoker. Bet that would come out good.
I did smoke a whole deer over the summer and that turned out good. I have some pics somewhere.
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Damn smoked a whole deer! I bet that was good. I need to get my hands on some deer meat, a lot of 18th century dishes ate made with deer obviously. I bet Jerk deer would be alright.
I went scouting out my future neighborhood, theres a bar called Industrial taphouse, obviously they serve beer mostly. I had them make me an 18th century drink called a RattleSkull. It's 2oz Dark Rum (Diplomatico) 1oz of simple syrup, 1oz of lime juice and top ot off with dark Ale or stout. It was good. Then the guy next to me ordered it, and he liked it too. But the Rattleskull was a popular drink back during colonial times. I'm bringing it back baby!
Mt dew has a new fruit cake flavor. By itself it doesn't taste like much it's like all the others it's too sweet. So I mixed Pussers gunpowder proof, mt dew fruit quake, ginger beer and lime wedge. It's perfect. Tastes just like fruit cake.
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Interesting concoction. That bottle opener is awesome.
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Interesting concoction. That bottle opener is awesome.
Giving it a B+, not great, but it's something different from the usual Rum/ginger beer cocktail. When I bought it at the Dollar General I was talking to the lady and we agreed it would be better as a mixer than by itself, so I took it as a challenge. Maybe a spiced rum or Goslings black would work better, but gunpowder is what I had.
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Your choice of glass was spot on too.
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Tonight it will be my homemade seafood enchiladas.
Tomorrow night will be the homemade chili my wife made today.
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Seafood enchildas sound supremo. I could see that recipe!
That reminds me I have some blue crabs in the freezer if they are still good.
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At the firehouse tonight and am lucky enough that one of my guys is Italian and I convinced him to make some homemade fettuccini alfredo from scratch tonight. For those who don't know and like to cause trouble like I do, casually mention how you break your pasta noodles before you put them in the water and watch them melt down >:D
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I would love to watch an Authentic Italian make noodles and sauce, especially Alfredo Sauce. I have hated all the store bought Alfredo out of a bottle.
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JDeck: Reading your description of your Jamaican/caribbean kick gathered some good amount of saliva in my mouth. And I don't even eat meat anymore, but I used to love the taste of grilled chicken!
Nutrition is more important than ever before and it seem processed food becomes a big risk for us just for the sake of convenience. I'm currently learning a lot about the pathology of biochemical processes in our body at university. And diabetes and heart diseases caused by constant intake of sugar becomes a serious problem. That said, I'm sure you're all aware of this and I don't want to get off topic here.
I got an Asian recipe for a spicy chickpea soup if anyone is interested.
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At the firehouse tonight and am lucky enough that one of my guys is Italian and I convinced him to make some homemade fettuccini alfredo from scratch tonight. For those who don't know and like to cause trouble like I do, casually mention how you break your pasta noodles before you put them in the water and watch them melt down >:D
It took me a month to comment on this topic, but I wanted to say how happy I was when I read your comment, Phatty! So good that you're still following the forum.
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I would love to watch an Authentic Italian make noodles and sauce, especially Alfredo Sauce. I have hated all the store bought Alfredo out of a bottle.
Yeah man share it up! I like spicy food. I recently moved to this town that has the blandest food ever. Bad demographics I guess. The nearest grocery store doesn't even sell habanaros.
Have you ever heard the song that goes You put the lime in the coconut, well it's an old Jamaican hangover recipe. Coconut water has a ton of electrolytes, and lime of course has vitamin C. At any rate trying it out today.
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LOL. That actually sounds like a pretty tasty concoction. I hope you get to feeling better.
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LOL. That actually sounds like a pretty tasty concoction. I hope you get to feeling better.
It works alright. Im not a big fan of coconut water but fresh from the coconut is much better than the store bought stuff.
Went to the mexican restaurant couldn't even eat it. Rough day buddy.
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Sounds like a rough day. Hopefully you are rearing to today.
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Sounds like a rough day. Hopefully you are rearing to today.
I dunno I've been sick for like 3 or 4 weeks. Just a lingering cold. My appetite is gone. I feel good today though. Tomorrow I'll start getting my toyroom/hobby room/ office set up so i can work on stuff and take pictures.
Making RattleSkulls tonight. 18th century cocktail of dark ale, rum, lime and demerara surup. My little pirate minibar, or Barrrh, as I call it, is coming along.
Also I'm infusing rum. Bacardi silver with coconut and Bacardi gold in pineapple. It's been almost 2 weeks. I give it a good shake and a sniff everyday. I plan to make some killer pina coladas.
I've been drinking so much rum im starting to look like Captain Morgan. As a matter of fact as a history guy I'm trying to find the closest thing to what captain morgan would have actually drank.
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LOL. Its gonna be a Pirate Christmas! I like it.
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So far the kids in my room have given me a multi pak of Hersheys milk chocolate candy bars
and big box of Reeces peanut butter cups.
Most of the kids in my room are a giant, gargantuan, huge pain in the ass but they know how to
suck up at Christmas time.
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This pina colada is 2.5 weeks in the making, made with all natural and homemade ingredients. 1oz homemade infused coconut rum, 1.5oz homemade infused pineapple rum, 1oz of homemade from scratch cream of coconut, 4oz of fresh squeezed pineapple juice.
Many lay claim to inventing the pina colada, but I give credit to Roberto Cofresi, a pirate captain who was facing a mutiny, made a drink of pineapple juice, coconut milk and rum to boost morale. Needless to say there was no mutiny.
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Man that looks and sounds yummy. Mmmm.
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Making Palomas, Margarita's little cousin. Paloma means dove in spanish, refering to the white color.
Recipe: 2-3oz tequila, 2 oz grapefruit juice, 1/2oz agave nectar, 1/2oz lime juice, topped off with Squirt grapefruit soda.
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Looks yummy to me.
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I could use about 10 of those every day after dealing with the kids in my classroom.
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I am too lazy for this thread. I just fired up the ole grill to do some Venison Tenderloin. It melted in your mouth. I let is soak in McCormick's Brown Sugar Bourbon marinade for about a half hour, but it really just melted in your mouth. Cooked just a little past medium. My daughter inhaled it.
I did some italian breaded deer steak a few nights before. You flatten out your steak with a mallet (or a plate) so it is fairly thin and then dip it in egg and then coat it in a mixture of italian bread crumbs and parmesan and romana cheese (like you put on your spaghetti). Then fry it up pretty quick in a hot skillet with olive oil. I am telling you this didn't have any left overs either. I will try to remember to take pics the next time I do it.
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Damn! That sounds awesome! Like I said I need to find a good venison connection or rev the engine when a deer crosses me. My brother lives in Colorado and there's evidently no hunters there. The mule deer just do whatever they want, they're all over the place, to the point were there a real nuisance. Same with bobcats, bears etc. I guess elk is what most hunters want, but it's driving up the population of mule deer.
At any rate. I made my own Grenadine syrup. Most people even bartenders I've talked to think Grenadine is cherry syrup but it actually made of pomegranates. Pomegranate in french is grenade. So i took the seeds and put them in a blender, strained , added to a pot and a 1:1 ratio with sugar. That is real grenadine.
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Man looks like you have the drinks going strong. Nice.
I am gonna make a bacon wrapped, cheese stuff venison meatloaf tonight. I will try to take a pic or two.
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Here is how it turned out. Pretty daggone good!
(https://i.imgur.com/mNxBbnf.jpg)
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Damn that looks great!
Happy Chinese New Year! Made my rendition of bulgogi (korean stir fry) made mine spicy with dried red pepper and fresh ginger. Afterwards making drinks with Japanese Yuzo (citrus liqueur) and a splash of ginger beer. While watching Samurai movies.
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Wow, that looks good. You paired it great too.
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Looking very delicious, gentlemen. And I say this as someone who used to like meat, but stopped eating it 6 years ago.
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Making margaritas using Agave nectar instead of orange liqueur. I tried both regular and frozen. Agave nectar is very sweet and flavorful, similar to honey, so a little goes a long way. I think 3oz jose cuervo 2oz lime juice and 3/4 oz of agave nectar was a good ratio. Also I added lime zest (grated lime peel) to my lime juice for more limey limeness.
There was a place called Tortuga in Texas that had $1 frozen margarita happy hour. So i tried making frozen ones. I felt my insides freeze it was like a full body brain-freeze. Not cool, well you know what I mean. Maybe it'll be good for the southern summer, but January not so much.
I was making tacos, white people tacos and had some jalapeños leftover, so tossed them in the mix. About 6 slices to a half glass. Pretty great. You'd think it would increase the alcohol burn but it actually gives it a mild vegetable taste. I'm not sure how to describe it.
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Interesting. I have never tried margaritas. This sure does make me want to try one.
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I made bacon wrapped stuffed jalapeños. Cut the Jalapeño in half, scoop out the seeds, while leaving the vain intact, that is where the heat comes from. In a bowl i mixed a half a brick of cream cheese with shredded cheese and some taco seasoning. I used thick cut hickory bacon, but I think the thin cheap bacon works best. I wrapped the stuffed halves as tightly as I could. The thick bacon had significant shrinkage, but it's alright. Cooked for about an hour at 350. Enjoy with a corona, margarita or both.
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Man that looks good. Thanks for sharing the recipe. Me and my daughter might have to try these superbowl weekend. I always like to try one new recipe.
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Man that looks good. Thanks for sharing the recipe. Me and my daughter might have to try these superbowl weekend. I always like to try one new recipe.
It is very good. The additional taco seasoning makes a world of difference. You could probably use chilli powder, cajun seasoning, jerk seasoning, cayenne powder, adobo, pork rub would be excellent.
Here's an exclusive look at my home office. Who said work can't be fun?
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Looks like my kind of workplace.
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Tonight's special at the Jolly Roger Lounge; Voodoo Wings, Red Stripe and Rum Sorrel.
The Voodoo Wings are a variation of my Voodoo Jerk Chicken, but done totally different.
2 Habaneros stemmed, jerk seasoning, fresh Thyme, spring onions, garlic, Dark/Aged Rum, soy sauce. I added a little bit of Pineapple puree from making pineapple juice. Throw it all in a blender, then in a bowl mix in melted butter. Then dust the wings with Baking Powder, then toss in the blended mixture. Let it marinade up to an hour add to a 425 degree oven for nearly an hour. Baking powder makes the skin crispy.
Sorrel drink, hibiscus hips boiled with ginger chunks, add sugar, let it cool. Mix in a ice filled glass; 2 oz dark Jamaican rum, add 3/4 glass of your sorrel drink, then top with Ginger beer and a lime squeeze.
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Man that chicken seems awesome.
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This week.... Caribbean Gold Wings and Pina Coladas.
The wing sauce is made of pineapple pulp (from the juicing process) 3 habaneros, 1 onion, 3 garlic cloves, a good amount of Jamaican Curry, a splash of my pineapple infused rum, lime juice and sugar to taste, mix in a generous amount of melted butter. Throw it all in a blender, can overnight. Coat wings in baking powder and fridge overnight. Mix sauce with chicken and marinade a half hour, then put in a preheated 450 degree oven for 45 minutes or so.
Pina colada, I used Coco lopez instead of making my own cream of coconut to save time. Coco lopez is way sweeter than mine. I do 1oz coco lopez, 1oz of pineapple rum (homemade) 1oz coconut rum (homemade) 1oz aged rum, 4-5 oz pineapple juice (fresh squeezed) 3/4 oz lime juice. I bought a 10lb bag of Sonic ice. It's great but it melts a little and freezes into a big chunk anyway. Damn good meal. I buy up chicken wings when they drop below $2/lb i got a whole freezer full. I'll be the wing master before long.
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Mmmmmmmm
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Mango Habanero wings and Mai Tai.
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Spinach and cheese ravioli in a Vodka Marinara sauce.
Yummy, yummy, yummy!!
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Man, loving your wings. Do you deep fry or grill or what with your wings?
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Man, loving your wings. Do you deep fry or grill or what with your wings?
I just dust the wings in baking powder (not baking soda) and leave them in a bowl overnight and put them in a 425 degree oven.
I created a signature drink that's easy to replicate and is tasty and super strong if you like that sort of thing.
Jolly Roger's Grog
1.5oz navy strength Rum
.25oz Fireball Whiskey
.5oz lime
Top off 1/2 hard cider 1/2 ginger ale.
I burned up my liver coming up with this concoction. It's worth it.
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Thanks for your wing process. Might try it.
Man that drink will put some hair on your chest.
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Hope your sitting in a cabana with ocean waves lapping at your toes and scantily clad "natives"
bringing you those MaiTai's!!! ;D
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It's officially mojito season. Last week was the Kentucky derby and a mint julep is basically a mojito with Kentucky burbon and crushed ice in a silver cup.
I make mine what I call the Slo-mojito, because it takes a long time and a lot of stirring, but it's worth it.
10 mint leaves
1TBS granulated sugar.
Stir until leaves are coated with sugar. The sugar will absorb the mint oils without mashing. Muddling too much will release bitter enzymes and it will taste like cat piss.
1/2oz lime juice.
Stir until it becomes viscous, semi dissolved, you're basically making a mint infused syrup.
1/3 glass of club soda
Stir until sugar is dissolved. Some people like a little sugar grain on the bottom, not me.
Fill with cubed ice.
Add 2-3oz white rum. I do 3, because I like my drinks boozy. What's even better is 1.5oz plantation 3 star .5oz virago 151. Perfecto!
Top, if needed with club soda.
(https://uploads.tapatalk-cdn.com/20230514/16971d6979f19dc3dce222d9fb4beab2.jpg)(https://uploads.tapatalk-cdn.com/20230514/47921a21cd92120ff5a6f116dd469996.jpg)
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I have spearmint growing wild around one side of my house. Make tea every once in awhile.
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I have spearmint growing wild around one side of my house. Make tea every once in awhile.
I had mint growing where i grew up, and never once used it. Id just chop it up with the lawnmower. Now I want a bunch. I think next year the barrel should be full. Then I can have a mojito/Mai Tai party.
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Oh yeah, that stuff spreads like weeds where I have it. I have to cut it back every so often. Love the smell it makes.
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Here's a Star Wars drink, called a Chewbacca. Just a highball of spiced rum and Root beer. My recipe for a 16oz glass.
1.5 oz Kraken 94 proof
1.5 oz Bumbu
.5oz lime
Fill with Walmart root beer. I dunno Walmart root beer is surprisingly pretty good.
I was drinking Walmart root beer and eating a banana at the same time and it was inspiring. Bumbu has a kind of banana flavor. The kraken brings out the vanilla notes, and the lime brings a little tart that every cocktail needs.
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Awesome glass too!
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Thanks to todays dental procedure at the Legalized Torture Center all I can have is liquids and soft food.
The up side is that means a lot of ice cream, chocolate malts and soft pasta dishes.
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Making Baja Blast Margaritas. 3oz blanco tequila, 2oz lime, 3/4oz orange liqueur, shake with lots of Sonic ice, dump in a 16oz glass, top with baja blast. Originally Mountain Dew was supposed to be a mixer for whiskey, hence the moonshiner on the original advertising. It's come full circle after 50 years.
Made an experimental Buffalo wing with Texas Pete "dust". It's still undergoing testing. I made a dry rub of Texas Pete dust, baking powder, brown sugar. Put it in the oven at 425, tossed in texas pete and butter mixture. I think the toss was a little too far. My stomach was bubblin to say the least, but I will find a use for powdered texas pete.
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My daughter loves Texas Pete. She would be all over those wings.
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My daughter loves Texas Pete. She would be all over those wings.
They make a barbecue sauce. I dusted with the texas pete dust , baking powder and pepper flakes. Tossed in texas pete barbecue sauce and it's actually really good.
I bought a whole rack, on discount, so I had to cook em tonight. But hell $7 for a dozen of whole wings. Couldn't pass. I will never buy segments. Overpriced, and I actually like to cook them long enough where you can eat the tips. The cartilage, the bone and skin all separate at a setain temperature. If the tips are good, the rest is fall off the bone. Of course I'm a Barbarian.
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I have another friend who tells me I am crazy for cutting off the tips. So gonna try that Texas Pete Barb Sauce.
Gonna grill some steaks this week.
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It's grillin time today. Firing up the charcoal.
Hebrew National hotdogs (the best dogs on the market) and cheese brats for me.
Salmon filets for the wife.
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Hell yeah! I'm sick of electric. I figure, give me smoke or give me death! My plan is, there's a clearing between where I live and where I work. I'll get a decent smoker, put it in an area with a good canopy, so the smoke dissipates, and smoke to my heart's content. The fire Marshall here is Herman Goering. No charcoal/wood and, no fireworks., there's an airport right next door, so if someone detects smoke, I'm done. Good barbecue is worth the risk.
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LOL. I guess we need to get some bail money together?
Good food is worth it though.
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Put me in for $10.00.
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Nah I went to Walmart, all they had was pellet smokers, Big Lots Bubkuss. I think charcoal is passay. Between fire and smoke restrictions, might as well go propane. Hank Hill wins this round.
Pellet smokers are cool though. You can set the temperature and duration, and actually go to sleep, and have barbecue when you wake up. But the best part of barbecueing is sitting and drinking, in the blazing sun, sweating and drinking some more. Pellet smoker takes all that fun out of it. I can get a charcoal smoker on amazon, but then there's the whole getting arrested thing. If you've ever had candied bacon, you'd know it's almost worth considering. If you sm9ke correctly under the right circumstances, you should only get a blue haze, which is undetectable, but if the wood is saturated, thats when you get a billow of smoke.
In all seriousness, the Dew'garita is my greatest invention. Made a "frozen" version because I didn't want to go to sonic for ice. 3Oz blanco tequila, 2oz lime, 3/4 triple sec, 16oz cubed ice. Mix it in blender, top off a frosty 16oz beer mug with Mt dew livewire. It would be better with sonic Ice Ngl.
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I love my propane grill / smoker combo. From cuisinart or something like that.
Definitely don't want you to get arrested for good grilling though. Time to move!
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I agree with the smoker being a great way to cook meat.
One of the teachers I work with is a hunter and he brings smoked venison and turkey
for lunch for the adults in my class room 3 or 4 times a year.
I bring the taters and bread and we have a feast.
The wonderful aroma drives the students nuts. I love every minute of their whining and complaining.
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Yeah, I have a ham and a shoulder I need to cook up. Its an all day affair and I am just getting over being sick so hopefully before summer is over.
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Years ago I converted my backyard grill into a smoker. I smoked a 9lb butt for 9hrs. That was constant observation. It did come out fantastic, but that was the last time. The smoke ring was at leat a half inch. I just want a barrel smoker with an external thermometer. I seen guys make smokers out of propane tanks or oil drums whatever. I think I'll go real old schoool and dig a pit.
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My cuisinart has bluetooth digital thermometers so I can just load it up and forget it. It really if pretty daggone nice.
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Here's a drink I call Cloud City. Its a riff on the Saturn, but added ginger ale and Grenadine for color.
2oz Gin
.5oz Falurnum
1oz lemon juice
.5oz passionfruit syrup
.5oz orgeat
Shake, dump.
A squirt of Grenadine
Top with ginger ale/beer.
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Fancy!
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Endor Punch
5oz Apple Cider
1oz Pomegranate/Cranberry juice
1.5oz Overproof/navy strength rum
1.5oz Jamaican rum
1oz Lime juice
.5oz Falurnum
.5oz Allspice Dram
.5oz Orgeat
.5oz Fireball/cinnamon syrup
For garnish: bamboo straw and cinnamon stick to represent the trees, star Anise to represent the Death Star, and an apple slice cut longitudinal to represent the planet Endor