Foodies and gourmets - This is a thread devoted to vaping and cocktail mixology combos!

[CookingWithGuns]

OK guys - this combo's for you. It does not involve any cooking! (And very little shopping.) All you need is a few Samuel Smith's Oatmeal Stouts and your favorite chocolate flavored e-juice, and you are all set. It tastes gourmet and oh so satisfying! Enjoy!

(Note - make sure it's Samuel Smith - the other Oatmeal Stouts just don't measure up.)

Nice choice. Think I'd prefer Left Hand's Nitro Milk Stout, or Southern Tier's Chocolate. If you can get it when in season, O'Fallon's Chocolate Covered Cherry is amazing. For oatmeal stouts though, that is a great choice. Schlafly's Oatmeal Coffee Stout also great.

 

[skyztheLynnit]

Nice choice. Think I'd prefer Left Hand's Nitro Milk Stout, or Southern Tier's Chocolate. If you can get it when in season, O'Fallon's Chocolate Covered Cherry is amazing. For oatmeal stouts though, that is a great choice. Schlafly's Oatmeal Coffee Stout also great.

Do you have any of your own recipes to share?

 

[CookingWithGuns]

Do you have any of your own recipes to share?

Apple, Rosemary, Sage Lamb Lollipops and I like it with lemon-pepper asparagus

For the lamb.

Get Lamb rib chops (also called lamb lollipops). If it isn't already frenched, ask the butcher to if he will, otherwise just scrape off the extra fat to the bone sticks out.

A pot over medium-high heat, put in a can of Apple juice concentrate, add Rosemary/Sage (amount depends on how strong you want the flavors). Stir occasionally, after say 10 minutes, take it off the heat and let it set. Once cooled down, or at least lukewarm, put the lollipops in, bone sticking up. Let them sit in the fridge for at least an hour. Take them out of the fridge for at least 30 minutes to warm up (like you should any meat) before you cook them.

I find it best to use a grill or a "solid" grill-pan. If the heat is high enough, grill the lollipops about a minute and a half, flip, another minute and a half, they should be done or just about. The great thing about lamb rib chops (holds true for lamb sirloins too) is you can tell when they are done by the fat on them. Pretty much as soon as it goes translucent, it is done.

For the asparagus

Super easy, I'm sure everyone here knows how to grill or saute asparagus. Lately though what I've found works great is put your asparagus in a bowl (after you snap the ends). Touch of onion salt, some pepper, bunch of lemon zest, garlic powder, touch of chili powder. Mix it all up. Then pour a little oil on them (shocking I know for asparagus but I find oil works better than butter for this way) and mix it up again. Throw them in a pan on medium heat and give them the occasional stir until the reach the softness you like. You'll have to add a little more oil to the pan after a while so they keep cooking right, but the lemon will flavor that oil and you'll be dredging your asparagus through it every time you take a bite. You can also throw in some pancetta, bacon, peppers, and/or shallots/onions in there to cook with it, as they'll take just about the same amount of time.

Oh, and if you don't like doing your own seasonings, the lazy way (but easier and almost as tasty), just use a combination of Weber's Zesty Lemon and Veggie Grill seasoning.

 

[CookingWithGuns]

Just started cooking a lazy dinner.

About 3 1/2 lbs of Pork Rib Tips.
About 5 1/2 cups of boiling water, mixed in 3 chicken bouillon cubes. Took about a cup out and let 3 dried pasilla chilies (that I cut up) soak in it for about 20-30 minutes.

Put them in the pot fat side down on medium heat for a few minutes. I just now poured a puree of roasted tomatoes, peppers, chipoltes, over it, then the chicken broth (minus the cup that the chilies soaking in), and lowered the heat. In about 20 minutes I'll puree the pasillas, and pour that into the pot. About an hour after that, I'll add in two chopped up green apples. About an hour before we want to eat (probably about 3ish hours after the apple), I'll throw in a sliced vidalia onion. Will serve the over either Mostacolli or Rice.

 

[CookingWithGuns]

Here is my girl holding up what she brought home from work this morning...

A better picture of what it is... (we have the middle bottle, but they all the same contents)

It has to be one of the most interesting, unique stouts I've ever had. I had it with a shoulder cut steak marinated in Lime-Mesquite, and spinach with honey-mustard.

 

[FloydianSlip]

Wow this thread is wetting my appetite. Thanks for starting this thread Vwls

I'll just add I love a good butterscotch vape with my beloved highland single malt (Macallan). Perfect combo at the end of the day for my tastebuds and puts me in a happy place.

 

[CookingWithGuns]

Wow this thread is wetting my appetite. Thanks for starting this thread Vwls

I'll just add I love a good butterscotch vape with my beloved highland single malt (Macallan). Perfect combo at the end of the day for my tastebuds and puts me in a happy place.

Next time I have the money to buy up a bunch of butterscotch to try, I am doing this. Sounds perfect.

 

[CookingWithGuns]

So just ordered some Banana Cream Pie, Ecto-Cooler (tangerine), and Peanut Butter from MBV.

Can't wait to try vaping the Banana Cream Pie with my chocolate milkshakes. Speaking of my milkshakes...

Ice Cream of choice. I like Chocolate with pieces in it. Think Moosetrack, or the one with peanutbutter cups. Make sure to use mostly icecream
Whole Milk (how much depends on how much you are making)
Heavy Cream - don't need much.
Some chocolate or caramel or strawberry syrup
I also put in some chocolate malt powder sometimes if I have extra

Then the most important part, even if you aren't doing chocolate-based milkshakes, a raw egg. Not for the health benefits mind you, but because that egg gives it that creamy rich feeling/flavor every time. Just amps up the best of the flavors in there.

 

[Vwls]

Tonight's cocktail and vape combo: the Mint Drop and a mixed e-juice: 5 parts Orange de Sangre with 1 part RY4 (Highbrow Vapor)

The cocktail:

This is a lovely refreshing cocktail made with with Japanese rice-vodka and mint-infused grapefruit juice - it's one of my absolute favorites. The primary flavor note is mint, not citrus, so use enough mint leaves to accomplish this. Super fresh drink and not too sweet – a perfect compliment to all sorts of Japanese or other Asian foods… or even just a mild fish. Other bonuses to this drink – it looks pretty (impress your friends!) and two are enough to get a female of average weight somewhat plastered.

To buy:
- Kissui Japanese premium vodka (If you can't find this, you can make it with any top shelf vodka)
- Fresh mint leaves (You can buy these at almost any supermarket in the veggie/salad section. Some even sell a small mint plant - that's better if you can get it... and of course if you're like me and you grow your own - that's ideal.)
- Pink or red grapefruit juice (Sure you could buy the grapefruits and squeeze them, but this is LAZY GOURMET, so just pick up a bottle of pink or red grapefruit juice and be done with it. I got the one at Trader Joe's - about $3 and it rocks.
- Triple Sec
- Simple syrup (In case you aren't familiar, simple syrup is just equal parts sugar and water - whatever you do, don't buy this ready made in the spirits section - crazy rip-off! Just mix equal parts water and sugar, heat till the sugar dissolves, and cool to room temperature. Store in a airtight glass container in the fridge. You can also add a heaping handful of fresh mint leaves to the sugar and water while it’s heating, then let it steep for 30 minutes. Lift the mint leaves out, and store – voila – mint flavored simple sugar. Amazing in Mojitos and many other drinks.)
- Fresh lemons

Get out your:
- Ice
- Large cocktail shaker
- Muddler
- Large martini glasses (set them in the freezer before you start to mix!)

Making the drink:
Muddle a large handful of mint leaves with a little crushed ice in the bottom of the shaker. Add crushed or chipped ice and pour in 2 1/2 oz vodka, 3 oz grapefruit juice, 3/4 oz simple sugar, 1/4 oz Triple Sec, and a 1/4 oz of fresh squeezed lemon juice. Shake vigorously until ice crystals form on the outside of the shaker, and strain into a large, chilled martini glass. (Use an actual strainer in addition to the shaker-top.) Garnish with fresh mint leaves. Enjoy.

 

[CookingWithGuns]

I'll be making that soon.

I don't know what to call it but my roommate made it for us in college

pint glass
shot 151
2-3 shots butterscotch schnapps
rest of the way with root beer

Delicious and dangerous