- Joined:
- Aug 20, 2012
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Bringing these back because I've gotten a lot of fan DM mail with ppl missing these last season or so. Just couldn't really get pumped about the Baers for some reason last couple years but NOW I AM BACK BABY for at least the first few games.
Now much like the Bears team, I'll be disciplined with my efforts but to start out this season I'm not fully cemented with identity. Years passed, I would always try to get something going menu-wise that showed some appreciation for the local fare of the opponent.
This week in discussing with fam, tacos were turned down because we eat a lot of tacos. Homemade rice-a-roni (Armenian pilaf) was intriguing but the main - lamb kababs, was out the window because we had lamb barbacoa this week and I'm out of the lamb we like. Tuna Poke bowls? While super popular in San Fran, it's not really their thing, and kiddos felt it was too healthy.
So guess what? **** San Francisco food. I'm making wings. I'm making poutine.
For the wings I have air chilled organic pasture chicken wings. None of that meat bathed in a shitty "brine" after slaughter. Air frying those from frozen, tossed in a little olive oil, for like 25 minutes until fried "hard"
Then I'm hitting them with Aldi's "red hot" knockoff, infused with grass fed butter and various sauces i've fermented from peppers I grew this season - thai chilis, scotch bonnets, ghost, cayenne. Want it to be HOT but bearable. Making homemade bleu cheese dressing with my own mayo, bleu cheese, pepper, garlic, dill, onion and a little buttermilk.
Poutine? Mandolin cut fries from big ass baking potatoes, fried twice in peanut oil. Cajun rubbed cheese curds. Homemade gravy using some frozen truffle infused demi-glace i got from wildforkfoods delivered. Might throw some bacon and frozen peas in there too even though @Grimson called me Special person when I suggested this. If not, definitely a bunch of scallion for a little freshness.
That's it. wings, poutine. FOOTBALL
wut r u guys and gals cooking up for SUNDAY?
BEARS
Now much like the Bears team, I'll be disciplined with my efforts but to start out this season I'm not fully cemented with identity. Years passed, I would always try to get something going menu-wise that showed some appreciation for the local fare of the opponent.
This week in discussing with fam, tacos were turned down because we eat a lot of tacos. Homemade rice-a-roni (Armenian pilaf) was intriguing but the main - lamb kababs, was out the window because we had lamb barbacoa this week and I'm out of the lamb we like. Tuna Poke bowls? While super popular in San Fran, it's not really their thing, and kiddos felt it was too healthy.
So guess what? **** San Francisco food. I'm making wings. I'm making poutine.
For the wings I have air chilled organic pasture chicken wings. None of that meat bathed in a shitty "brine" after slaughter. Air frying those from frozen, tossed in a little olive oil, for like 25 minutes until fried "hard"
Then I'm hitting them with Aldi's "red hot" knockoff, infused with grass fed butter and various sauces i've fermented from peppers I grew this season - thai chilis, scotch bonnets, ghost, cayenne. Want it to be HOT but bearable. Making homemade bleu cheese dressing with my own mayo, bleu cheese, pepper, garlic, dill, onion and a little buttermilk.
Poutine? Mandolin cut fries from big ass baking potatoes, fried twice in peanut oil. Cajun rubbed cheese curds. Homemade gravy using some frozen truffle infused demi-glace i got from wildforkfoods delivered. Might throw some bacon and frozen peas in there too even though @Grimson called me Special person when I suggested this. If not, definitely a bunch of scallion for a little freshness.
That's it. wings, poutine. FOOTBALL
wut r u guys and gals cooking up for SUNDAY?
BEARS
