OT - What are you doing right now?

SciAggie

@Dredger I'd love to know how you did your sauce. 

Dredger

@SciAggie, no problem. I don't measure anything in this recipe, but here goes. I lightly saute the chicken in a little olive oil and finish it in the oven at 320. Remove the chicken and add a healthy dose of chardonnay, about 1 cup, to the pan juices and let that reduce. Add juice of one lemon and reduce some more. Add just a touch of chicken Better Than Bouillon and add at least a cup of heavy cream. Whisk like a mad man until the sauce thickens. Obviously, if you're doing a larger quantity of chicken, increase the sauce ingredients. If you're making it for the first time, take a taste after the wine/lemon reduction. If the acidity takes your head off, you're in the right ballpark. We like a "bite" in our lemon sauce.  Seriously, next time I make this, I'll measure out everything for you. 

SciAggie

@Dredger Thanks. That actually makes perfect sense. I understand not measuring - I seldom measure when making a pan sauce either. I appreciate the explanation. 

Dredger

You're most welcome @SciAggie. I did forget to mention that you need to reduce the temp after adding the heavy cream or you'll have a sauce volcano.

I seldom measure when making a pan sauce either. 

Me neither. Only downside that I see to that is when hubby says "I hope you wrote that recipe down so you can duplicate it". I can usually replicate it, however, that depends on how may wines I had before creating my masterpiece.

Foghorn

nolaegghead said:

We had a great time, Dan. I really regret the walk through the quarter and the Pat O's Hurricane though.  I needed a towel when I got home.  (always bring a towel!)

@nolaegghead, it was great to break bread and Hurricanes with you and @FleurdeLirious last night.  I'm not sure about the towel comment.  Sounds like a personal problem.

thetrim

Just picked up 70lbs of Fogo at their North American distributor in Hialeah outside Miami. 

Austin Egghead

Preparing for our move by packing fragile items into their original containers. 

YEMTrey

Happy Friday Fellow Freaks!

da87

johnnyp

1 more hour before I start the weekend.

kl8ton

Had a little fire last night.  Approx 15 trees that were 30-40 feet tall.  I had the excavator push them down and into a pile during the construction on our house.  The pile is a good 50' in diameter.  Flames got about 30' tall.  Fire department paid a visit.

DoubleEgger

Nice. You can't burn anything here during the summer. 

tarheelmatt

DoubleEgger said:

Nice. You can't burn anything here during the summer. 

Not even the bridges?  

WeberWho

I had a cop show up at my house a few years ago when he thought my house was on fire from the angle of the fire from the road. I was burning wood all day long and it was early am when I got down to my last load of wood. I threw on way more wood than that was probably considered "safe". He stopped in once realizing the house wasn't on fire and checked that no one was passed out from drinking with a fire that size. A nice guy and was probably more less bored during his early am shift. Hopefully they didn't hassle you too much with the fire. Especially with you out in the country 

kl8ton

WeberWho said:

I had a cop show up at my house a few years ago when he thought my house was on fire from the angle of the fire from the road. I was burning wood all day long and it was early am when I got down to my last load of wood. I threw on way more wood than that was probably considered "safe". He stopped in once realizing the house wasn't on fire and checked that no one was passed out from drinking with a fire that size. A nice guy and was probably more less bored during his early am shift. Hopefully they didn't hassle you too much with the fire. Especially with you out in the country 

No hassle.  He was cool.  He said a passerby called it in so they are required to respond.  He said it was a legal burn as i live in a non restricted area. He mentioned they do appreciate it if people who are going to have a large burn just leave a message about it on the FD answering service.  That way if multiple calls come in, it is easy to prioritize calls.  

SciAggie

@Dredger Writing down recipes can be eye opening. My mother made cream gravy from the drippings in the skillet after making chicken fried steak. She never measured anything. Just eyeball the drippings, add flour and cook, then add milk until it "looks right." Well that's ok but the quality is variable. I took it upon myself to determine ratios so that I could scale gravy and make 2-10 cups that turned out a consistent quality. I eventually figured it out. Then one day I was reading about this fancy shmancy sounding bechamel sauce - and it dawned on me the proportions were the same as I had come up with for my gravy. This was many years ago when I was getting interested in cooking but I still remember that aha! moment. 

Zeiger88

Cooking sweet corn and hamburgers on the the XL

Dredger

@SciAggie, I do mine pretty much like your mother did it, but when everyone kept asking for my recipe, I did what you did. 1/4 cup drippings/fat; 1/4 flour to 2 cups liquid. Back in the mid 70's, I got a copy of Irma Rombauer's The Joy of Cooking and it covers anything and everything you want to know about cooking. Still use it to this day. It's a little dated by today's standards, but still very useful. They have updated and released later versions, but the one from the 70's is the best.

One a happy note, I am now in possession of 2 racks of beef chuck ribs. Stand by for pics.

Zeiger88

da87

Still learning to trim....

SciAggie

I had a big come and go party planned for my co-workers this afternoon. Bacon wrapped chicken tender bites, balsamic marinated wood fired mushrooms, green chili chicken empanadas, and stuffed sweet peppers in the wood oven. 
Hurricane Harvey sent enough rain to cancel the party. I have an a$$ load of food to cook this weekend and vacuum seal. Oh well...

HoustonEgger

Trying to decide about going out to fire up the eggs before the storm hits

SamIAm2

Boneless NY Strip steak before the nightly storm. 
Down to the bottom of this bottle. Definite purchase tomorrow.

Mine is on first because SWMBO likes hers mostly red in the middle.

Everybody in the MMX

Time to eat!

Shut down egg, added some fresh dates and letting them warm up with the residual heat. Going to put on top of ice cream after opening and drenching with RunAmok Aged in Rum barrels Maple Syrup. Should be good. Thanks for looking and you folks in Texas be careful out there after the storm passes, please.

Jeremiah

Great looking grub there @SamIAm2

SamIAm2

Thank you sir. Oh, and I'm on page 357 of this thread (started at 1). Thanks for this Ozzie!

DMW

In an Uber to the airport. Flight doesn't leave until 10:45, it's 5:30 now. Even with bad traffic I have way too much drinking time...

JohnInCarolina

Watching some news.  Holy cannoli what a Friday!

thetrim

Praying lots for my South Texas Brothers and Sisters!

The Cen-Tex Smoker

JohnInCarolina said:

Watching some news.  Holy cannoli what a Friday!

Say it ain't so, Joe

SamIAm2

Dessert!