tag:blogger.com,1999:blog-36218936.post5005556277833309917..comments2023-09-09T06:41:51.834-05:00Comments on Chef Who Dat: What Time Is It?Chef Who Dathttp://www.blogger.com/profile/13228361670388570487noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-36218936.post-20199626682278550592007-11-10T08:29:00.000-06:002007-11-10T08:29:00.000-06:00Oh...EATING instructions.Carve yourself and your g...Oh...EATING instructions.<BR/><BR/>Carve yourself and your guests a nice piece of Haslett mutton. Say the blessing. Cut a piece of it. As you're lifting it to your mouth, you notice the overwhelming gaminess of the meat. You can't understand this, as it is definitely not a cheap cut. Oh no, this was ridiculously expensive. <BR/><BR/>Then you look at it. Rare as can be. Basically uncooked. Since the cook forgot to use oil, there's no browning at all. You wonder why people ever said this cook knew what he was doing.<BR/><BR/>As you try to force it down, you realize that with the same piece of meat, a good cook could have done truly amazing things.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36218936.post-41476227002372398362007-11-10T08:20:00.000-06:002007-11-10T08:20:00.000-06:00A recipe for Haslett Mutton: Rub the mutton with ...A recipe for Haslett Mutton: Rub the mutton with garlic, rosemary, lemon, salt, and pepper. Think you are absolutely, completely, prepared. Don't just ignore the crowd watching you, but actively, tacitly disdain them. Place the mutton on a baking sheet and into a 225 degree oven. In 3 1/2 hours, realize that you forgot to rub olive oil on the mutton. Take mutton out of the oven, and wonder why it isn't ready yet. <BR/><BR/>Blame the fans.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36218936.post-55382503824303982712007-11-09T12:09:00.000-06:002007-11-09T12:09:00.000-06:00Mojo: Chef apologizes for the Bud-induced memory l...Mojo: Chef apologizes for the Bud-induced memory loss -- which game <BR/>time cheer?<BR/><BR/>Ashley: you got eating instructions for underprepared Haslett Mutton?Chef Who Dathttps://www.blogger.com/profile/13228361670388570487noreply@blogger.comtag:blogger.com,1999:blog-36218936.post-85777363251401393112007-11-08T23:23:00.000-06:002007-11-08T23:23:00.000-06:00Hawai'ian braised Ewe in a Tinoisamoa pineapple sa...Hawai'ian braised Ewe in a Tinoisamoa pineapple sauce.<BR/><BR/>Four course "amuses bouche por la cite de la crescent": Pierre's discarded avocado Pittman (french style!), Peggy Hill's Fakhir Brown Betty, Crimson and Glover cake, and Petitti Fours.<BR/><BR/>Plantain rice Atogwe.<BR/><BR/>Haslett Mutton: underprepared yet again.<BR/><BR/>And the main course:<BR/>Marc "bacon double cheese" BulgerAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-36218936.post-55525254410024265792007-11-08T21:56:00.000-06:002007-11-08T21:56:00.000-06:00Don't forget about my gametime cheer!!PS: Please D...Don't forget about my gametime cheer!!<BR/><BR/>PS: Please DON'T use Marc "bacon double cheese" Bulger!JWDhttps://www.blogger.com/profile/15541783113377006041noreply@blogger.comtag:blogger.com,1999:blog-36218936.post-8376100739014023672007-11-08T14:35:00.000-06:002007-11-08T14:35:00.000-06:00Kooky Kajun: Welcome back to the Cafe. Strong work...Kooky Kajun: Welcome back to the Cafe. Strong work on Sunday at the Jaguar BBQ. You was on Who Dat fiya. Chef sees spoons in your future.<BR/><BR/>Mark C. and Seester: Damn. Ya'll really wanna go there with the Saintsation-inspired Rack of Lamb? Awright, then. Giddy-up. It is game time, after all.Chef Who Dathttps://www.blogger.com/profile/13228361670388570487noreply@blogger.comtag:blogger.com,1999:blog-36218936.post-77097120163833311892007-11-08T13:45:00.000-06:002007-11-08T13:45:00.000-06:00After sounding the shofar to signal the sacrifice,...After sounding the shofar to signal the sacrifice, what about:<BR/><BR/>Saintsational Stuffed Rack of Ram, Properly Frenched, Served Rare.<BR/><BR/>i'll keep working...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36218936.post-84658469022148165872007-11-08T09:45:00.000-06:002007-11-08T09:45:00.000-06:00Well of course I answered "It's Business Time." I...Well of course I answered "It's Business Time." It was Wednesday, after all. We've been giggling about that video for months now.<BR/><BR/>Can't wait to see this week's menu! (Too excited t come up with any coherent suggestions yet.)Michellehttps://www.blogger.com/profile/16522601750496008817noreply@blogger.comtag:blogger.com,1999:blog-36218936.post-46106628255267689172007-11-08T09:34:00.000-06:002007-11-08T09:34:00.000-06:00Too easy - Rack of Lamb. I am sure you can work in...Too easy - Rack of Lamb. I am sure you can work in something about the Saintsations Racks in there, too.saintseesterhttps://www.blogger.com/profile/05674271080347529416noreply@blogger.comtag:blogger.com,1999:blog-36218936.post-83098814610257857032007-11-08T00:33:00.000-06:002007-11-08T00:33:00.000-06:00Hanek Milligan stewPepperoni Pisa TinoisimoaTye "c...Hanek Milligan stew<BR/>Pepperoni Pisa Tinoisimoa<BR/>Tye "chicken" Hill<BR/>Dominique "thanksgiving" Byrd<BR/>Torry dog Holt-da-relish<BR/>Correy Chavous Regal<BR/>Dustin "french" Fry<BR/>Isaac-cold-Bruce-ki<BR/>*available in Chris Draft*<BR/>**Dining opens at noon in the Dante 'mess' Hall<BR/>***Finish your meal with a dome-licious Mother Fakhir Brown-ie a la mode!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36218936.post-25095727379687230112007-11-08T00:14:00.000-06:002007-11-08T00:14:00.000-06:00Bahwoh "au" JueMarc "bacon double cheese" BulgerCh...Bahwoh "au" Jue<BR/>Marc "bacon double cheese" Bulger<BR/>Chris Draft Beer<BR/>Brandon Chillar cheese dog and friesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-36218936.post-12158136353696899032007-11-07T21:23:00.000-06:002007-11-07T21:23:00.000-06:00Ok, all I thought about was the album by Morris Da...Ok, all I thought about was the album by Morris Day and The Time. God I loved them. Did I just show my age?saintseesterhttps://www.blogger.com/profile/05674271080347529416noreply@blogger.com