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Posted: 4/5/2006 7:58:22 PM EDT
Tonite we have:
Dijon and fine herbs roasted Colorado rack of lamb, toasted Israeli cous cous, streamed brussel sprouts and a marsala and dried porcini jus. MAC 11, SA 1911, GLOCK 19, and the Bushmaster. I left the "other essentials" out of the pic.  I over-cooked the lamb a bit (as I was running around f@cking with the camera  ), but it was juicy and very flavorful because I allowed it to rest properly  --VT |
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Posted: 4/5/2006 8:01:15 PM EDT
[#1]
-1 for no stapler
-1 for no tape measure |
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Posted: 4/5/2006 8:02:30 PM EDT
[#2]
+1 for not having that extraneous shit. -1 for the AR blocking your access to the meal +1 for tupperwear to store the leftovers |
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Posted: 4/5/2006 8:05:08 PM EDT
[#3]
that is so beautiful i just had a climax..
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Posted: 4/5/2006 8:05:42 PM EDT
[#4]
I left the "other essentials" out of the pic. damn it people, read!!!  --VT |
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Posted: 4/5/2006 8:08:10 PM EDT
[#5]
Wow, that looks tasty! Nice work on the Patron also. The sierra Nevada Pale will kill the flavor of the meat though.
I'd eat at your place any day... 
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Posted: 4/5/2006 8:11:49 PM EDT
[#6]
Those other things aren't essentials. They're moronic garbage. Oh, and you get a frickin' 10+. Good on you! |
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Posted: 4/5/2006 8:13:09 PM EDT
[#7]
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Posted: 4/5/2006 8:13:49 PM EDT
[#8]
What kind of smokes are those?
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Posted: 4/5/2006 8:14:35 PM EDT
[#9]
Food and guns.. its all ANYONE needs
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Posted: 4/5/2006 8:14:47 PM EDT
[#10]
OK..you win.
That rocks! HH |
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Posted: 4/5/2006 8:14:52 PM EDT
[#11]
Guns
Food Booze What essentials are missing? You got everything you need for a dinner pic. |
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Posted: 4/5/2006 8:15:33 PM EDT
[#12]
Classy dude, classy !
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Posted: 4/5/2006 8:16:24 PM EDT
[#13]
I'm just over the hill, and I'm taking the next 2 months off... come on over!!!! BTW the Sierra Nevada was to wash it all down with, the Patron for sipping. --VT |
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Posted: 4/5/2006 8:24:25 PM EDT
[#14]
What's the price per lb of Colorado racks? The best I can find in Houston is New Zealand lamb at about $12 per at Sams' Club.
BTW any Houstonians checking out this thread. Off the menu special in the bar only at Galleria Pappas Yia Yia Mary's Greek restaurant happy hour special is 3 orders of 5 lamb chops for $13.95. Cheaper than cooking it yourself.
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Posted: 4/5/2006 8:25:34 PM EDT
[#15]
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Posted: 4/5/2006 8:30:58 PM EDT
[#16]
Depending on the purveyor it's about $12/ lb. IMHO it's much better quality and has far superior flavor over the NZ stuff. I buy the racks with the fat cap intact, and use the scrap for sauces/ sausages/ etc. --VT |
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Posted: 4/5/2006 8:35:46 PM EDT
[#17]
If I wasn't working my butt off, I would be there! Who knows.... maybe I can get sick for a week though...
  Thanks for the offer kind sir. |
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Posted: 4/5/2006 8:38:54 PM EDT
[#18]
Good food.
Good drink (+1 for the good tequila!) Good hardware. Well done! |
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Posted: 4/5/2006 8:45:53 PM EDT
[#19]
Leftovers?
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Posted: 4/5/2006 8:47:11 PM EDT
[#20]
...........PATRON. Any naysayer in light of the fine alcohol, including negatives in any post is made by peterpumpers.
 Outstanding dinner pic. Throw away the cork, and get on with it.  Staplers and tape measures are very dangerous while drinking Patron. Dilettantes!!! |
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Posted: 4/5/2006 8:58:08 PM EDT
[#21]
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Posted: 4/5/2006 9:10:54 PM EDT
[#22]
I had to stare at that picture for a good minute or two before I finally figured out what you meant... 
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Posted: 4/5/2006 9:29:37 PM EDT
[#23]
 ...the G19??? bastards.... --VT 
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Posted: 4/5/2006 9:35:35 PM EDT
[#24]
Parliament Light 100's  --VT |
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Posted: 4/5/2006 9:48:55 PM EDT
[#25]
Oh nice. I love it.
The chef at work coates them in dijion mustard and then rolls them in bread crumbs. Thats nice but it can overpower the natural flavor of the meat. Did you season them at all? Good job, now I'm hungry again.
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Posted: 4/5/2006 10:04:50 PM EDT
[#26]
+1 for the shockers, which reminded me to give the wife "the shocker"
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Posted: 4/5/2006 10:05:48 PM EDT
[#27]
By G*d man, of course I seasoned the chops. I seasoned with Kosher salt and fresh ground black Malabar pepper prior to searing. Then I heated my pan, added a small amount of fat, seared the fuckers till well caramelized, flipped and seasoned again, then remove from heat and coat with a little Dijon and fresh chopped herbs, roast till MR. Allow to rest, slice carefully to avoid the chine bones, plate and season the eye with some nice fleur de sel (sea salt). Sauce the plate and serve!! --VT |
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Posted: 4/5/2006 10:09:59 PM EDT
[#28]
funny, I just got done giving the soon to be wife (fiance) "the shocker", read her your post and now we're just rolling around and laughing at this..  Patron es el jeffe --VT
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Posted: 4/6/2006 6:56:46 AM EDT
[#29]
Two in the pink, one in the stink! Woo hoo!!! (Or if you prefer, two in the clam, one in the ham) |
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Posted: 4/6/2006 11:12:57 AM EDT
[#30]
Great job with the Lamb I give you a 10+
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