WTF Was That?!

A

axegod75

Joined Jan 2005
2K Posts | 0+
So Cal
So I'm enjoying my day off, aside from the extreme heat and higher than usual humidity.
I have some squab sitting in brine for dinner and I just finished making a few herb oils.
I go out back to hose the ahi tuna off of my work shoes...and then it happens. I start to hear a hissing sound and immediately think another rattler got into my yard. Then I notice a wind growing with some rain drops falling on my face. All of a sudden I see a huge fork of electricity shoot across the sky and drop down about 5 miles from my house. I couldn't even hear the thunder because the wind shot up to around 50mph and blew through my yard carrying debris and dust from all over the valley with it. Now there are heavy drops of water pounding my patio and my dogs are sitting by the back door watching the show outside.

Can anyone tell me what is happening, it's been so long since I've experienced something like this :wink: :lol:



My landscape needed this...plus the temp has dropped 20º down to 81º 8)
 
From what I remember on the Weather Channel, its been quite some time since y'all have had rain!
 
Hmmmmmmm, sounds like Axe was nipping at those herb oils. What was the ahi tuna doing on his shoes anyway? Aren't you supposed to eat it? And squab? Who does he think he is, Sylvester? In NYC, they call 'em pigeons, or as Woody Allen said, "rats with wings." And furthermore, I'll bet Axe can't answer one really important question, like, "where were you on the night of November 24, 1986, between the hours of 9 p.m. and midnight?"

8) 8) 8)

Let's see what he has to say about this "lightning bolt" story now. I think maybe wine country has been without rain a bit too long and Axe just got a bit wet, that's all. It'll pass.
 
Oh I'm sure it was Phil Angilities launching his next campaign for higher taxes. He always make a big impression. Or maybe it was "Global Warming" yeah that's it! You can always tell it's GW by the drop in Temp. Better call the shower king, what's his name? uhhhhh, oh that's right, the ex-vice-president, chad hanger himself, Algore.
 
Bloofington said:
Hmmmmmmm, sounds like Axe was nipping at those herb oils. What was the ahi tuna doing on his shoes anyway? Aren't you supposed to eat it? And squab? Who does he think he is, Sylvester? In NYC, they call 'em pigeons, or as Woody Allen said, "rats with wings." And furthermore, I'll bet Axe can't answer one really important question, like, "where were you on the night of November 24, 1986, between the hours of 9 p.m. and midnight?"

8) 8) 8)

Let's see what he has to say about this "lightning bolt" story now. I think maybe wine country has been without rain a bit too long and Axe just got a bit wet, that's all. It'll pass.
Click to expand...

:cryinlaugh: LOL. You guys are hilarious.

Although I'd be curious as to the outcome of making the herb oil that I think you're thinking of, I only made tarragon, basil, beetroot-cardamom, and lemon oils. Nothing fancy, but very effective given the right situation.

1986...a great year. My brother was born, many cool movies came out. I became a 6th grader which meant I was one of the "older students" in elementary school. And I had my first girlfriend.
Then there were sports, the Mets finally managed to give it to the Red Sux. And the great one scored his 500th.
What was a bunch of BS in '86 was the New York Jets getting spanked by what ended up being a .500 Miami Dolphins team...good thing I've converted to the ways of the lone star, otherwise I'd be pretty pissed reliving it right now :lol:

As for the squab, spend a little more money and it no longer becomes a pigeon (flashback to all those years taking the subway at Grand Avenue and trying to kick one of those disease infested vermin out of my way). But these were farm raised and what I did was similar to how I cooked them during restaurant production class:

I broke them down, reserved breasts and legs & thighs. Used the carcasses to make a stock of sorts. Braised the legs & thighs in the stock, strained it, then added bourbon and dried cherries, reduced it, strained it and kept it warm.
I dusted the breasts with porcini mushroom powder, S & P, and hot smoked them for about 10 minutes.
Sliced them on a bias, fanned over a leg/thigh which leaned against a dried fruit and pine nut couscous, along with some grilled yellow and green heirloom zucchini, pooled some sauce underneath the squab and my guests were very happy.
 
Notice how he ends the post making SURE that he gets me hungry. Speaking of taking the subway at Grand Avenue, last time I took the train there was . . .

Tuesday night. :wink: :mrgreen:

You made those oils yourself, huh? I guess that means you had to have the actual foodstuffs on hand, and then you worked some sort of process to do this? Can anyone do this at home?
 
axegod75 said:
Bloofington said:
Hmmmmmmm, sounds like Axe was nipping at those herb oils. What was the ahi tuna doing on his shoes anyway? Aren't you supposed to eat it? And squab? Who does he think he is, Sylvester? In NYC, they call 'em pigeons, or as Woody Allen said, "rats with wings." And furthermore, I'll bet Axe can't answer one really important question, like, "where were you on the night of November 24, 1986, between the hours of 9 p.m. and midnight?"

8) 8) 8)

Let's see what he has to say about this "lightning bolt" story now. I think maybe wine country has been without rain a bit too long and Axe just got a bit wet, that's all. It'll pass.
Click to expand...

:cryinlaugh: LOL. You guys are hilarious.

Although I'd be curious as to the outcome of making the herb oil that I think you're thinking of, I only made tarragon, basil, beetroot-cardamom, and lemon oils. Nothing fancy, but very effective given the right situation.

1986...a great year. My brother was born, many cool movies came out. I became a 6th grader which meant I was one of the "older students" in elementary school. And I had my first girlfriend.
Then there were sports, the Mets finally managed to give it to the Red Sux. And the great one scored his 500th.
What was a bunch of BS in '86 was the New York Jets getting spanked by what ended up being a .500 Miami Dolphins team...good thing I've converted to the ways of the lone star, otherwise I'd be pretty pissed reliving it right now :lol:

As for the squab, spend a little more money and it no longer becomes a pigeon (flashback to all those years taking the subway at Grand Avenue and trying to kick one of those disease infested vermin out of my way). But these were farm raised and what I did was similar to how I cooked them during restaurant production class:

I broke them down, reserved breasts and legs & thighs. Used the carcasses to make a stock of sorts. Braised the legs & thighs in the stock, strained it, then added bourbon and dried cherries, reduced it, strained it and kept it warm.
I dusted the breasts with porcini mushroom powder, S & P, and hot smoked them for about 10 minutes.
Sliced them on a bias, fanned over a leg/thigh which leaned against a dried fruit and pine nut couscous, along with some grilled yellow and green heirloom zucchini, pooled some sauce underneath the squab and my guests were very happy.
Click to expand...

They are a heck of a lot of fun to shoot Axe as well as cook. You should try it! You'll like it! :twisted:
 
For the basil and tarragon oils I simply blanched and shocked a few cups of each, emulsified half of each with with olive oil. Then I emulsified the other half with the already produced oil. Strain it and there's your oil. I take all the leaf pulp and freeze it to be used in future recipes.

For the lemon oil I steep about 8 lemons worth of zest in 2 cups of olive oil and place it in a warm part of my kitchen. 3-5 days from now I'll strain it and it'll be ready to use, full of that citrus love.

The beetroot-cardamom is a little more involved. First I take some black cardamom seed pods and crush them. I'll place them in some olive oil and warm them over a low flame for about 1 hr. I then place the pot in an ice bath to cool it down quickly. While it's cooling I roast some red beats (but gold beets can be used as well), peel them, cool them, then run them through a juicer. Then I just add the beet juice to a blender and emulsify it with the cardamom olive oil.

These are by no means "cooking" oils, but rather oils to be used as finishing agents and also as accents on plating.
 
cutter said:
They are a heck of a lot of fun to shoot Axe as well as cook. You should try it! You'll like it! :twisted:
Click to expand...

I have done it, and I do love it :D
But with the weather we've been having lately the only hunting I do is tracking down a shady spot :lol:
 
Dam that made me hungry.

Hey Axe we would get weather like that when I was in 29 palms. We would then get flash floods.

Dang that pigeon sounds good.
 
Get it all the time in South Daktoa high pressure meets low pressure result = thunderstorm.
 
Luckily I'm at 1100 ft elev Martin so no flash floods for me yesterday, but they were out there. I drove around before work and saw a few roads washed out and some hillsides which have changed. Apparently one of the wineries a few miles from where I work lost the entire roof over their bottling warehouse due to those gusts.
I usually see storm clouds in the distance but yesterday was the first that hit us in a long time.

I have a few friends that were at 29 Palms a few years ago and I would visit them from time to time...now that is some extreme weather. I even had some ink done at a parlor right outside the base but the name escapes me right now.
 
Since I live at approximately 1100 feet above sea level, then you and I are on the same level, we see things in a parallel fashion, weeee, ummmmmmm, . . .

gimme a while.
 
Well, skies are clear again down here and the temp is hovering around 88º. Humidity is around 25% which is still high for this area but It'll do for the time being.
Still, I can't wait to enjoy some of that cooler San Francisco weather when I head back up there for graduation next week 8)
 
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