Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

I gotta find someplace that sells that beef….or come up with a way to recreate it…

Where to Buy | freirich.com

www.freirich.com

Try using their store locator. I know of at least two local spots where I can score mine, Price Rite and BJs.

 

[Frank the Dank]

Or

Where to Buy | freirich.com

www.freirich.com

Try using their store locator. I know of at least two local spots where I can score mine, Price Rite and BJs.

Looks like I’m outta luck….closest place is in Louisiana

 

[Mañ'O'Green]

So I went to Whole Foods after the Farm Market hoping to score some scallops but no luck so I opted for the uncured applewood bacon. I got some fresh new gold potatoes at the farm market along with some Lions Mane mushrooms. I generally blanch the mushrooms in a tablespoon of chicken stock to get the mushrooms to weep a bit then add a tablespoon of butter gently fry to the slightest bit of color on both sides, remove and cool. These will now store well for a week in the frig or longer frozen. I sure there is a name for butter fried potatoes? I steam them in a small amount of chicken stock for 8 - 10 minutes throw in the butter and cook a few minutes then toss in some fresh parsley. I don't use salt on this the butter has plenty. I gotta tell you this was the best part of the breakfast - The potatoes. The lady that I bought them from said they were harvested yesterday morning. They tasted just like I harvested them in my back yard. Creamy silky smooth with a nutty earthy flavor. The egg was fried in the pan with the mushrooms and then served on top of some. The yolk is yummy with the Lions Mane.

The espresso today is a Brazil/Guatemala roasted to fullcity+ 8 days ago. I think it topped out yesterday but was very very good today.


I searched for the meat vendor and I could not find an online dealer? I don't eat beef but I was looking out of curiosity.

 

[Frank the Dank]

So I went to Whole Foods after the Farm Market hoping to score some scallops but no luck so I opted for the uncured applewood bacon. I got some fresh new gold potatoes at the farm market along with some Lions Mane mushrooms. I generally blanch the mushrooms in a tablespoon of chicken stock to get the mushrooms to weep a bit then add a tablespoon of butter gently fry to the slightest bit of color on both sides, remove and cool. These will now store well for a week in the frig or longer frozen. I sure there is a name for butter fried potatoes? I steam them in a small amount of chicken stock for 8 - 10 minutes throw in the butter and cook a few minutes then toss in some fresh parsley. I don't use salt on this the butter has plenty. I gotta tell you this was the best part of the breakfast - The potatoes. The lady that I bought them from said they were harvested yesterday morning. They tasted just like I harvested them in my back yard. Creamy silky smooth with a nutty earthy flavor. The egg was fried in the pan with the mushrooms and then served on top of some. The yolk is yummy with the Lions Mane.


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The espresso today is a Brazil/Guatemala roasted to fullcity+ 8 days ago. I think it topped out yesterday but was very very good today.


I searched for the meat vendor and I could not find an online dealer? I don't eat beef but I was looking out of curiosity.

Looks really great man! ……but that coffee looks like next level!

 

[Frank the Dank]

Made roasted butternut squash soup today…..used the squash guts, onion and garlic discards, the ends of a couple roasted green chiles, and skins of a sweet potato to make veggie stock…..then used that to deglaze after sautéing the onion, sweet potato, green Chile, and garlic….added roasted squash and simmered covered for a couple hours…..blended smooth, added half a cup of half & half….and done…..oh, some spices and what not went into the stock….

 

[Mañ'O'Green]

Made roasted butternut squash soup today…..used the squash guts, onion and garlic discards, the ends of a couple roasted green chiles, and skins of a sweet potato to make veggie stock…..then used that to deglaze after sautéing the onion, sweet potato, green Chile, and garlic….added roasted squash and simmered covered for a couple hours…..blended smooth, added half a cup of half & half….and done…..oh, some spices and what not went into the stock…. View attachment 1347490
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Beautiful soup!

 

[Frank the Dank]

Beautiful soup!

 

[Mañ'O'Green]

All ready to be back in service.

 

[Frank the Dank]

All ready to be back in service.

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Nice job man! Just like new!

 

[Fermented_Fruitz]

All ready to be back in service.

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It’s Handyman’o’green!!!!