Bu$hleaguer's AMA

[bu$hleaguer]

You ever tuck your junk between your legs to see what you'd look like with a puss.
Then get horny looking at your own puss? Nah, me neither

Of course I have. Things like the helicockter, the tuck, yep. Never worn my old ladies underwear though, that would be too much I think.

 

[bu$hleaguer]

What is your skype name

I don't skype.

 

[bu$hleaguer]

Ok, so you need some really good chicken stock- redux if possible. I made this shit yesterday. I'm going to put some of it in bags after it's cooked with the lamb, and eventually it will be used for the sauce.


It should be strong, but don't salt it. when it's reduced it will get more intense. If you get it right it should have lots of gelatin and be all thick like jello when it's cold.



Now after you've marinaded that shit overnight, scrape off the onions and stuff (that's why you cut the stuff big so you can scrape it off) and bag the racks and cook at around 56C for 1 hour. I do 55.8C so I'm at the bottom of mid rare before I recook them later to serve.

 

[bu$hleaguer]

Ok- so take the racks out of the bags, heat up some oil to almost smoking and sear them. I used garlic rosemary oil to add a little more flavor.


Now you'll bag em and chill them for service, later on.
Cut the racks in half (4 bones/4 bones). Put 2 halves in a ziplock bag with a few ladles of stock, some button mushrooms, some thyme, a few pieces of bacon to add that smokey flavor, and some fried garlic- I had this from the garlic oil I made earlier.




Then seal them by putting them in water and slowly pushing them under, leaving only the zipper out of the water, then sealing the bags. This will push all air out of the bags. Once they're sealed, ice bath them until chilled and store in fridge until you're ready to rock.



I'll finish it later tonight.

 

[bu$hleaguer]

Alright, here's the end.

On the pick up, or when you're about 30 minutes out,
Take the ziplock bagged lamb, stock, shrooms, thyme, garlic etc. and warm them up in hot water set at 55C. About 20 mins or so.

Once warm, remove the racks and sear to crust them up in a hot pan. Remove from pan and set aside.

Deglaze pan with red wine, reduce by half. Add the contents of your ziplocks, and reduce until they coat a spoon.



Turn off the heat. Mount the sauce with butter once reduced by swirling a small pad of room temp butter into it. Cut the lamb into 2 bone sections. Plate.



I did broccolini and cous cous. I definitely made too much food. But it was the fucking bomb.

Hope ya'll enjoyed. Eat hot shit if you didn't.

 

[dangledo]

Of course I have. Things like the helicockter, the tuck, yep. Never worn my old ladies underwear though, that would be too much I think.

Not even on your head while feverishly masturbating?

 

[Singlemalt]

Alright, here's the end.

On the pick up, or when you're about 30 minutes out,
Take the ziplock bagged lamb, stock, shrooms, thyme, garlic etc. and warm them up in hot water set at 55C. About 20 mins or so.

Once warm, remove the racks and sear to crust them up in a hot pan. Remove from pan and set aside.

Deglaze pan with red wine, reduce by half. Add the contents of your ziplocks, and reduce until they coat a spoon.

View attachment 3471892

Turn off the heat. Mount the sauce with butter once reduced by swirling a small pad of room temp butter into it. Cut the lamb into 2 bone sections. Plate.

View attachment 3471893

I did broccolini and cous cous. I definitely made too much food. But it was the fucking bomb.

Hope ya'll enjoyed. Eat hot shit if you didn't.

You magnificent bastard, you!!!

 

[lahadaextranjera]

Very nice Bush! I think I need a cooking lesson!!

 

[bu$hleaguer]

Not even on your head while feverishly masturbating?

You've given me a new idea, dangles, and I like it.

 

[bu$hleaguer]

Just had to open my own thread to look up how to do the rack o lamb again for Easter.

Brain where have you gone?

 

[mr sunshine]

Just had to open my own thread to look up how to do the rack o lamb again for Easter.

Brain where have you gone?

You should have just asked me.

 

[abalonehx]

nice blast from the past thread... thumbs up Food looks killer,daaamn

 

[Diabolical666]

Being a good grower and a good cook kinda goes hand n hand doesnt it?

 

[mr sunshine]

We need a sunshine appreciation thread. AMUTHAFUCKENSAP.. we're cheating the people. We gotta stop cheating them pedestrians bro.


It's not fair or classy.. foot traffic ...

 

[Diabolical666]

We need a sunshine appreciation thread. AMUTHAFUCKENSAP.. we're cheating the people. We gotta stop cheating them pedestrians bro.


It's not fair or classy.. foot traffic ...

only on birthdays bitch

 

[Blue Wizard]

Just had to open my own thread to look up how to do the rack o lamb again for Easter.

Cough ::bullshit:: cough. You say hungry for lamb, I say attention.


It's ok though, I still love you.

 

[mr sunshine]

only on birthdays bitch

Do you know how important I think I am? Do you even know? I'm more then a pretty face and a big dick.. MUCH MORE.



what were we talking about? Oh, my gg#4 is savage.. One time I hit it and forgot to put the bong down for like 40 minutes.

 

[abalonehx]

Everybody craves attention and succulent lamb chops.

 

[Alienwidow]

@bu$hleaguer , is there a simple way to make cheese that doesnt involve finding rennet?

 

[mr sunshine]

@bu$hleaguer Show us how to make cheese.




























Showoff!