What Are You Chef-ing Tonight, Dr?

MasterC

Grilled chicken thighs and sous vide root tubers

bubbajack

last night.

lousubcap

@bubbajack- nailed that $$ shot.  Great looking plate right there.  

The Cen-Tex Smoker

Something wonderfully different. 

Air fried bone-in skin-on harissa chicken breast over pureed  charred eggplant and roasted butternut squash. Absolutely fantastic. The eggplant and squash dish are from the “Ottolenghi” cookbook. The harissa chicken was ours. We used the process for air-fried bbq chicken from America’s Test Kitchen. We used harissa instead of bbq sauce 

lousubcap

@The Cen-Tex Smoker looks and sounds like quite a board flavor profile.  No way I could tackle that on a cloud free and moon-lit night, never mind the cold light of day.  When you and TFJ roll in it comes with quite a great cook.  And stylin' with the bowl...
Life is good or better at the ranch-
Stay healthy and safe out there-

The Cen-Tex Smoker

lousubcap said:

@The Cen-Tex Smoker looks and sounds like quite a board flavor profile.  No way I could tackle that on a cloud free and moon-lit night, never mind the cold light of day.  When you and TFJ roll in it comes with quite a great cook.  And stylin' with the bowl...
Life is good or better at the ranch-
Stay healthy and safe out there-

Life at the ranch is good. 75 degrees today, 35 with wind chill of 25 tomorrow. 80 again by Monday. Never a dull moment. 

Legume

Roasted beets sautéed with Tuscan kale, goat cheese, chopped pistachios and spiced pecans dressed with lemon juice and hot honey.

nolaegghead

I ❤️ beets

caliking

Legume said:

Roasted beets sautéed with Tuscan kale, goat cheese, chopped pistachios and spiced pecans dressed with lemon juice and hot honey.

I've stared at this for some time now, tasting the flavors in my mind. Fabulous. 

caliking

The Cen-Tex Smoker said:

Something wonderfully different. 

Air fried bone-in skin-on harissa chicken breast over pureed  charred eggplant and roasted butternut squash. Absolutely fantastic. The eggplant and squash dish are from the “Ottolenghi” cookbook. The harissa chicken was ours. We used the process for air-fried bbq chicken from America’s Test Kitchen. We used harissa instead of bbq sauce 

This is beautiful. I've been thinking of buying one of his books. Keep seeing his stuff pop up in The Guardian. 

Botch

nolaegghead said:

I ❤️ beets

Ew.  You are now Dead To Me.    

Legume

Botch said:

nolaegghead said:

I ❤️ beets

Ew.  You are now Dead To Me.    

https://www.thecookingguy.com/cookbook/cookbook/roasted-beet-goat-cheese-salad

MasterC

Sous vide soft boiled eggs, cooked in a 167° bath for 13 minutes. Delicate, creamy and delicious 

Canugghead

MasterC said:

Sous vide soft boiled eggs, cooked in a 167° bath for 13 minutes. Delicate, creamy and delicious 

Time for me to revisit sv eggs, used to do mid to high 140s for an hour, way too long and whites too watery  Yours look perfect. Did you ice/cool it immediate after sv?

MasterC

Nope, cracked it open and ate it. Sometimes I'm a heathen.

Canugghead

MasterC said:

Nope, cracked it open and ate it. Sometimes I'm a heathen.

Makes sense for immediate enjoyment.  For shoyu eggs we'll have to ice water chill, peel, soak in marinade for hours. Not sure if the whites will be firm enough though.

nolaegghead

Someone say eggs?  My 7 soft boiled egg and garlic bun dinner from last night.  I was working at the shop til late.

GrateEggspectations

MasterC said:

Sous vide soft boiled eggs, cooked in a 167° bath for 13 minutes. Delicate, creamy and delicious 

I am jealous of those eggs. Have tried SV’ing them maybe three times and each time; they were a watery mess, even when I overcooked to compensate. I’ve heard some suggest that the issue may have been freshness, but I have no idea. Were these very fresh?

GrateEggspectations

nolaegghead said:

Someone say eggs?  My 7 soft boiled egg and garlic bun dinner from last night.  I was working at the shop til late.

Did you eat all seven? Most I’ve had in one sitting might have been three or four max, but I know a lot of bodybuilders will eat a dozen or so in a sitting. So what I am saying is, are you contending for Mr. Universe? 

The Cen-Tex Smoker

caliking said:

The Cen-Tex Smoker said:

Something wonderfully different. 

Air fried bone-in skin-on harissa chicken breast over pureed  charred eggplant and roasted butternut squash. Absolutely fantastic. The eggplant and squash dish are from the “Ottolenghi” cookbook. The harissa chicken was ours. We used the process for air-fried bbq chicken from America’s Test Kitchen. We used harissa instead of bbq sauce 

This is beautiful. I've been thinking of buying one of his books. Keep seeing his stuff pop up in The Guardian. 

His masterclass is the best we have taken by far. Amazing food. 

poster

MasterC said:

Sous vide soft boiled eggs, cooked in a 167° bath for 13 minutes. Delicate, creamy and delicious 
i don't think a day has gone by without a sous vide post from you in the last month. Either you work for annova or they owe you some advertising money. Whatever the case, nice job

WeberWho

I had to skip on meat today so it was French Onion Soup this evening. 

gmanrva

Chilean sea bass tonight 

nolaegghead

GrateEggspectations said:

nolaegghead said:

Someone say eggs?  My 7 soft boiled egg and garlic bun dinner from last night.  I was working at the shop til late.

Did you eat all seven? Most I’ve had in one sitting might have been three or four max, but I know a lot of bodybuilders will eat a dozen or so in a sitting. So what I am saying is, are you contending for Mr. Universe? 

Yep, licked the plate clean like an ancient Chinese lick-master

nolaegghead

Boring dinner tonight, but good.  My beading job was dusting in poultry gravy powder, dipping in egg/sour cream, then bread crumbs.  Really good and crispy

nolaegghead

Couple of mini- loaves, about to pinch a bigger loaf

nolaegghead

Pinched, and in oven

Legume

Look, this is an egg forum Nolahead. You can cook anything in an egg and should do that. Use charcoal and instead of gas, just not that Russian center cut crap.  I don’t care what Mikee says.

nolaegghead

Al my cooking is hydrocarbon based.  I’m doing my job to burn them.

nolaegghead

Lemon bars, brownies cheesecakese