Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

America's Test Kitchen Hawaiian style fried chicken. Because I use gluten free flours I fry only until the breading is golden 3 min per side and then finish in the oven on a wire rack at 350°F I have been wanting to fry some amaranth flour, as I suspected it is more sensitive to heat, and browns darker and richer than most flours. A very rich flavor. The other flour blend was BR GL flour and chickpea flour. The chickpea flour makes a fine crispy texture

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The corn is boiled and slathered with a compound butter. White Miso, Goat butter, fresh minced Parsley and fresh ground black pepper.

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You are like the only person I’ve ever see that makes good looking GF grubba dubba dubya. Most GF things I see are made by people who just want to seem hip rather than by necessity, and the CRAP that they produce is about as tasty as a loaf of mahogany. A dry loaf of mahogany at that…with good ole fashion oak milk butter. Deelishus. E’llo guvnah!

 

[Mañ'O'Green]

You are like the only person I’ve ever see that makes good looking GF grubba dubba dubya. Most GF things I see are made by people who just want to seem hip rather than by necessity, and the CRAP that they produce is about as tasty as a loaf of mahogany. A dry loaf of mahogany at that…with good ole fashion oak milk butter. Deelishus. E’llo guvnah!

I was born into the restaurant/bar business and my wife is a graduate of the CCA-SF so eating and drinking has been a major part of ME, all of my life. I have learned to adapt my food to the needs of my body. This is a constant learning process.

I live to eat, others eat to live.

We have a fantastic GF bakery within a reasonable drive from home now. This guys stuff is amazing! He trained in Italy, Spain and France.

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GF is not the dead tongue sentence it used to be

 

[JP1]

Ziti alla vodka with chicken. Made from cherry tomatoes from the garden

 

[Mañ'O'Green]

 

[bushmasterar15]

Made some beef stew. Then leftovers were freeze dried.

 

[bushmasterar15]

Boneless skinless chicken breast vacuum sealed in some Italian dressing. Those were then grilled. Plus wife made some habanero jam from the peppers we grew in the greenhouse.

 

[bushmasterar15]

Carne asada made from the 80lbs of beef sirloin roasts we got. Some for this, other thin sliced for steak sandwiches and a couple roasts that we’ll crockpot dinners with.

 

[bushmasterar15]

New York strips n angus burgers were dinner one night.

 

[bushmasterar15]

Boneless pork shoulders dry rubbed and 24hr rest in fridge. Then smoker 225f for 6hrs then wrapped to finish cooking to 195-205f. Rested for an hour before pulling. Made some great bbq pork sandwiches and I made snack of venison tenderloin

 

[bushmasterar15]

Bbq pulled pork nachos with some of the leftovers