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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-02-2010, 10:17 PM | #1 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Cooking with the Master: Salad, Episode V
What follows is the transcript of “Cooking with the Master: Salad, Episode V"
Master: Ladies, Gentlemen, Gooood Eeeeevening! And welcome to "Cooking with the Master," a show about cooking. I ... am the Master! Joined by sous chef Gore, I will demonstrate revolutionary advances in BBQ Science. The topic of this week’s show is salad, the perfect summertime fare. When the mercury creeps upward, we want something cool and refreshing to keep our temperature down. It is also a vital element in the diet of vegetarians. Many vegetarians have difficulty getting a balanced diet with sufficient protein. As a vegetarian myself and an expert in the nutritional sciences, I will demonstrate how to prepare a balanced meal from a single salad that not only is nutritious, but also is delicious. A great many vegetarians depend on beans to provide protein. Others rely on “fruits de mer,” literally the “fruit of the sea.” Fish, of course, is the most succulent fruit of the ocean. I, however, prefer neither of these items on salad and begin … with bacon. [Sounds of shocked surprise from the audience] I (Gore): Bacon, Master? Master: Correct Gore, but I prefer to call it “fruits de sty,” being the most succulent fruit found in the sty. I (Gore): Brilliant, Master [clapping and general acknowledgment from audience] Master: Now Gore, please demonstrate the bacon weave for the audience. We place this over a metal bowl and cook this either on the grill or in the smoker to set the bacon. This will make a delicious and edible bowl in which to place our salad. For this salad, I use grilled Romaine lettuce. This is brushed with extra virgin olive oil and seared on the grill, less than a minute per side. I add cucumbers, tomatoes and some roast red pepper. Finally, I season the flank steak with Montreal spices and cook to medium rare, hot and fast. I (Gore): Vegetarian flank steak, Master? Master: While I am a vegetarian, Gore, I refuse to put senseless restrictions on my diet. I prefer to call it “fruits de range.” Finally we top this off with syrup of Balsamic vinegar. I (Gore): Delicious, Master! [Audience cheers wildly] While the audience applauds, a mob of vegetarians rush the stage fighting each other for a taste of fruits de sty and fruits de range. Credits roll by as satisfied grunts and groans can be heard from the vegetarians on stage. Narrator: This episode of “Cooking with the Master” was brought to you by the BBQ Brethren Throwdown sub-forum found at the top of Q-talk or at http://www.bbq-brethren.com/forum/forumdisplay.php?f=86 Please join us every week to enter and/or vote for your favorite entry. There are lots of great dishes described in the entry threads. The recipes and views expressed on “Cooking with the Master” do not necessarily represent those of the BBQ Brethren, Gore, Q-Talk, Scrog or Ninja Squirrel. I (Gore): That’s a wrap!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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06-02-2010, 10:19 PM | #2 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Now thats a Salad dagummitt! Looks awesome!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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06-02-2010, 10:21 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have been so foolish, when I was a vegetarian, I failed to see that I was putting arbitrary and senseless restrictions on my diet, I see the light now, and will start with that salad, oh lovely fruits de sty and fruits de range salad.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-02-2010, 10:22 PM | #4 |
is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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Great work! I want to see this at a restaurant chain immediately.
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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06-03-2010, 03:56 AM | #6 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Thanks again for the terriffic show G.!
The syrup of Balsamic vinegar looks terrific...gotta try me that sometime! Is it just balsamico with something sweet like sugar in it? Thanks!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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06-03-2010, 07:10 AM | #8 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Bacon! Now that's a salad!
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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06-03-2010, 07:17 AM | #9 |
On the road to being a farker
Join Date: 12-15-08
Location: Walterboro, S.C.
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I think Gore is a genius.
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Worn out grandpa Brinkman S&P Backyard concrete pig cooker Grills DO Grizzley Outdoor Rotisserie UDS in the works George Foreman Grill :laugh: |
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06-03-2010, 08:14 AM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I love it, and it's vegetarian even so it's healthy!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-03-2010, 08:24 AM | #11 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Wow Gore, thats "Just Plain Yummy"!
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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06-03-2010, 08:43 AM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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The producers were right, the commentary was much better when the Squirrel was in charge. We want Ninja Squirrel! But...no fruits de coup?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-03-2010, 08:50 AM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Is Lamb vegetarian?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-03-2010, 08:51 AM | #14 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-03-2010, 09:26 AM | #15 |
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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It's such a fine line between genius and total whack job...
Umm, DUH. Have you ever seen a lamb eating a steak?? Grass, that's it! Brilliant Gorden!! It looks like your fruits de sty bowl might need some reinforcement!! MORE BACON!!! http://www.youtube.com/watch?v=CaK9bjLy3v4
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Cooking with the Master |
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