What Are You Chef-ing Tonight, Dr?

NDG

SonVolt said:

Finally got to test the broiler out on the Bluestar with a couple of bone-in Ribeyes.  I'm pretty impressed so far. 

https://www.youtube.com/watch?v=dEXsabPkU04

@SonVolt   Dude that is nuts !!!  I ordered my BlueStar RNB Nova few weeks ago  . . hoping broiler in my model is that powerful?  That brass trim is beautiful !!  but damn it gets so pricey  :# we just went with matte black knobs, rest standard.

My kitchen is 100% demo now, hard to even make coffee . .

Few. More. Months. Must. Survive. 

nolaegghead

MediumRarely

nolaegghead said:

Seared and reheated lamb using broiler from Friday SV, whipped up some horseradish sauce.  SWMBO cooked some potatoes.  Very tender from 6hr @131F.

Yum!!! Seems most here think SV LOL @131F for 6 hours (followed by a sear) is a sweet spot. I know I do.

SonVolt

NDG said:

SonVolt said:

Finally got to test the broiler out on the Bluestar with a couple of bone-in Ribeyes.  I'm pretty impressed so far. 

https://www.youtube.com/watch?v=dEXsabPkU04

@SonVolt   Dude that is nuts !!!  I ordered my BlueStar RNB Nova few weeks ago  . . hoping broiler in my model is that powerful?  That brass trim is beautiful !!  but damn it gets so pricey  :# we just went with matte black knobs, rest standard.

My kitchen is 100% demo now, hard to even make coffee . .

Few. More. Months. Must. Survive. 

From what I can tell, it's the exact same broiler. I think the only difference between the RNB & Platinum is the convection system and slightly higher BTU's on the stovetop (25k vs 22k). You're going to love it. 

dbCooper

Beef shorties...

kl8ton

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

GrateEggspectations

Got no photos, so it hardly counts, but I made a frenched pork roast, roasted potatoes and grilled asparagus for dinner. Had bought the pork from a local, Orlando area farm. Very pleased with the result. Served it with a locally made pineapple butter, as a substitute for traditional apple sauce. The only downside to my cook was that I set my host’s gasser on fire (buildup of grease in the trap) and made a royal mess of his patio. Cleaned it up right quickly though and will perform some additional scrubbing tomorrow. 

Legume

Wings with a Nashville hot rub.

MediumRarely

kl8ton said:

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

Love that dish. You've got some of the great sichuan ingredients for pantry staples. In addition to the Shaoshing Wine, Chunkiang Vinegar, sesame oil and peppercorns, I like to keep Pixian Doubanjiang, and my home made Hung Yo handy as well. You can pick up nice woks (carbon steel) fairly cheap - I would recommend round bottom over flat, but you need a ring for flat tops. In addition to traveling thru southern China and Cheng Du, I have found that Fushia Dunlop can be quite helpful as well.

caliking

MediumRarely said:

kl8ton said:

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

Love that dish. You've got some of the great sichuan ingredients for pantry staples. In addition to the Shaoshing Wine, Chunkiang Vinegar, sesame oil and peppercorns, I like to keep Pixian Doubanjiang, and my home made Hung Yo handy as well. You can pick up nice woks (carbon steel) fairly cheap - I would recommend round bottom over flat, but you need a ring for flat tops. In addition to traveling thru southern China and Cheng Du, I have found that Fushia Dunlop can be quite helpful as well.

+1 on Fuchsia Dunlop. Many of her recipes are simple, but very flavorful. And available online. Or,  check your library for one of her books. 

kl8ton

Thanks for the reminder @fishlessman

fishlessman

kl8ton said:

Thanks for the reminder @fishlessman

butter fried bread, an egg, pepper and a splash of hot sauce, cant go wrong

Acn

Pork chop with DP Mole, adzuki beans, and roasted broccoli.

fishlessman

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

two pieces bacon side by side, drop an egg between and cover with brown sauted onions, cheese, then a slice of ham. served on a butter broiled sub roll with ketchup...or mayo lettuce and tomato, the big rig.

cant take a descent pic so hope the description helps. miss those days at the diner

JohnInCarolina

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

fishlessman

JohnInCarolina said:

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

jans was 20 minutes from fanuel hall

JohnInCarolina

fishlessman said:

JohnInCarolina said:

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

jans was 20 minutes from fanuel hall

Boston, in a nutshell.

MasterC

Second life for brisket, bbq sandwich 

MediumRarely

caliking said:

MediumRarely said:

kl8ton said:

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

Love that dish. You've got some of the great sichuan ingredients for pantry staples. In addition to the Shaoshing Wine, Chunkiang Vinegar, sesame oil and peppercorns, I like to keep Pixian Doubanjiang, and my home made Hung Yo handy as well. You can pick up nice woks (carbon steel) fairly cheap - I would recommend round bottom over flat, but you need a ring for flat tops. In addition to traveling thru southern China and Cheng Du, I have found that Fushia Dunlop can be quite helpful as well.

+1 on Fuchsia Dunlop. Many of her recipes are simple, but very flavorful. And available online. Or,  check your library for one of her books. 

Glad to see you spelled Ms. Dunlop's first name correctly. (Hahaha). I have had her first book (Land of Plenty) for 20 years. The updated version is The Food of Sichuan (2019). If you buy only one, this would be my recommendation. The only other one I have is Every Grain of Rice. I have read most of her other ones via the library - I don't buy many books anymore due to Libby/Overdrive. I am pretty sure that she has recipes and videos on Kenji's website. One of my favorite sauces (and hers) is yu xiang.  She refers to it as Fish Flavored Sauce, but should really be Flavor Sauce for Fish as there is no fish flavor at all in the sauce. Love the irony. Great on Tofu and eggplant and many others.

kl8ton

MediumRarely said:

caliking said:

MediumRarely said:

kl8ton said:

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

Love that dish. You've got some of the great sichuan ingredients for pantry staples. In addition to the Shaoshing Wine, Chunkiang Vinegar, sesame oil and peppercorns, I like to keep Pixian Doubanjiang, and my home made Hung Yo handy as well. You can pick up nice woks (carbon steel) fairly cheap - I would recommend round bottom over flat, but you need a ring for flat tops. In addition to traveling thru southern China and Cheng Du, I have found that Fushia Dunlop can be quite helpful as well.

+1 on Fuchsia Dunlop. Many of her recipes are simple, but very flavorful. And available online. Or,  check your library for one of her books. 

Glad to see you spelled Ms. Dunlop's first name correctly. (Hahaha). I have had her first book (Land of Plenty) for 20 years. The updated version is The Food of Sichuan (2019). If you buy only one, this would be my recommendation. The only other one I have is Every Grain of Rice. I have read most of her other ones via the library - I don't buy many books anymore due to Libby/Overdrive. I am pretty sure that she has recipes and videos on Kenji's website. One of my favorite sauces (and hers) is yu xiang.  She refers to it as Fish Flavored Sauce, but should really be Flavor Sauce for Fish as there is no fish flavor at all in the sauce. Love the irony. Great on Tofu and eggplant and many others.

Does Amazon Prime reach you?

Acn

JohnInCarolina said:

fishlessman said:

JohnInCarolina said:

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

jans was 20 minutes from fanuel hall

Boston, in a nutshell.

Aren't you from NH, which is a significant downgrade from both Maine and Boston?  I'm not sure you should be throwing stones.

Canugghead

caliking said:

MediumRarely said:

kl8ton said:

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

Love that dish. You've got some of the great sichuan ingredients for pantry staples. In addition to the Shaoshing Wine, Chunkiang Vinegar, sesame oil and peppercorns, I like to keep Pixian Doubanjiang, and my home made Hung Yo handy as well. You can pick up nice woks (carbon steel) fairly cheap - I would recommend round bottom over flat, but you need a ring for flat tops. In addition to traveling thru southern China and Cheng Du, I have found that Fushia Dunlop can be quite helpful as well.

+1 on Fuchsia Dunlop. Many of her recipes are simple, but very flavorful. And available online. Or,  check your library for one of her books. 

Learned something new 
Did an online search and found six of her books in our library network. Reserved all to be collected at the nearest branch. Thanks 

JohnInCarolina

Acn said:

JohnInCarolina said:

fishlessman said:

JohnInCarolina said:

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

jans was 20 minutes from fanuel hall

Boston, in a nutshell.

Aren't you from NH, which is a significant downgrade from both Maine and Boston?  I'm not sure you should be throwing stones.

LOLWUT

fishlessman

Acn said:

JohnInCarolina said:

fishlessman said:

JohnInCarolina said:

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

jans was 20 minutes from fanuel hall

Boston, in a nutshell.

Aren't you from NH, which is a significant downgrade from both Maine and Boston?  I'm not sure you should be throwing stones.

nh is full of massholes, maine is full of people from nh immigrating (fleeing nh) into maine. im sure maine wants a wall

caliking

MediumRarely said:

caliking said:

MediumRarely said:

kl8ton said:

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

Love that dish. You've got some of the great sichuan ingredients for pantry staples. In addition to the Shaoshing Wine, Chunkiang Vinegar, sesame oil and peppercorns, I like to keep Pixian Doubanjiang, and my home made Hung Yo handy as well. You can pick up nice woks (carbon steel) fairly cheap - I would recommend round bottom over flat, but you need a ring for flat tops. In addition to traveling thru southern China and Cheng Du, I have found that Fushia Dunlop can be quite helpful as well.

+1 on Fuchsia Dunlop. Many of her recipes are simple, but very flavorful. And available online. Or,  check your library for one of her books. 

Glad to see you spelled Ms. Dunlop's first name correctly. (Hahaha). I have had her first book (Land of Plenty) for 20 years. The updated version is The Food of Sichuan (2019). If you buy only one, this would be my recommendation. The only other one I have is Every Grain of Rice. I have read most of her other ones via the library - I don't buy many books anymore due to Libby/Overdrive. I am pretty sure that she has recipes and videos on Kenji's website. One of my favorite sauces (and hers) is yu xiang.  She refers to it as Fish Flavored Sauce, but should really be Flavor Sauce for Fish as there is no fish flavor at all in the sauce. Love the irony. Great on Tofu and eggplant and many others.

We have her first 2 books, and a bunch of her recipes are in the rotation here. She had a resurgence of sorts when The Food of Sichuan came out, so I feel she is more well-known now.

@Canugghead - I think The Guardian's website has a lot of her recipes available, for free.

JohnInCarolina

fishlessman said:

Acn said:

JohnInCarolina said:

fishlessman said:

JohnInCarolina said:

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

jans was 20 minutes from fanuel hall

Boston, in a nutshell.

Aren't you from NH, which is a significant downgrade from both Maine and Boston?  I'm not sure you should be throwing stones.

nh is full of massholes, maine is full of people from nh immigrating (fleeing nh) into maine. im sure maine wants a wall

Almost everyone I went to high school with in NH still lives in the state.

MediumRarely

kl8ton said:

MediumRarely said:

caliking said:

MediumRarely said:

kl8ton said:

Szechuan dry fried beef was a hit.  Nowhere near where I want it to be, but I have a lot to learn.   Did not look like pic in recipe.  Timing, process, temps, technique all need to be improved on.  Hmmm. No pics. It moved fast.  I cooked in my CI skillet as I don't have a wok (yet). 

Love that dish. You've got some of the great sichuan ingredients for pantry staples. In addition to the Shaoshing Wine, Chunkiang Vinegar, sesame oil and peppercorns, I like to keep Pixian Doubanjiang, and my home made Hung Yo handy as well. You can pick up nice woks (carbon steel) fairly cheap - I would recommend round bottom over flat, but you need a ring for flat tops. In addition to traveling thru southern China and Cheng Du, I have found that Fushia Dunlop can be quite helpful as well.

+1 on Fuchsia Dunlop. Many of her recipes are simple, but very flavorful. And available online. Or,  check your library for one of her books. 

Glad to see you spelled Ms. Dunlop's first name correctly. (Hahaha). I have had her first book (Land of Plenty) for 20 years. The updated version is The Food of Sichuan (2019). If you buy only one, this would be my recommendation. The only other one I have is Every Grain of Rice. I have read most of her other ones via the library - I don't buy many books anymore due to Libby/Overdrive. I am pretty sure that she has recipes and videos on Kenji's website. One of my favorite sauces (and hers) is yu xiang.  She refers to it as Fish Flavored Sauce, but should really be Flavor Sauce for Fish as there is no fish flavor at all in the sauce. Love the irony. Great on Tofu and eggplant and many others.

Does Amazon Prime reach you?

Assume you are referring to the USVI. Down here we get Netflix, Amazon Prime, etc. Streaming cable service with US broadcast channels (ABC, etc.) is a bit tricky, but doable with VPN. We have USPS with Zipcodes and US federal employees. In term of deliveries must use USPS (considered domestic US) or cost is quite extreme as UPS and Fedex consider this to be international. There are some companies that offer free shipping, but most (AMZ, Walmart, etc.) charge additional fees. We usually go to our home in Coral Gables 10 times per year, ship everything there and then check luggage on the return to STX. To minimize cost and schedule impacts, we have to pay attention to the details.

fishlessman

JohnInCarolina said:

fishlessman said:

Acn said:

JohnInCarolina said:

fishlessman said:

JohnInCarolina said:

fishlessman said:

another messy sandwich, the monster, a town favorite made daily at jans diner. jan was a big woman, wore pajamas and pink fuzzy flip flops coated in grease and butter. nothing like seeing her with a foot up on the counter next to the grill picking her toes while working the griddle day to day.

Maine, in a nutshell.

jans was 20 minutes from fanuel hall

Boston, in a nutshell.

Aren't you from NH, which is a significant downgrade from both Maine and Boston?  I'm not sure you should be throwing stones.

nh is full of massholes, maine is full of people from nh immigrating (fleeing nh) into maine. im sure maine wants a wall

Almost everyone I went to high school with in NH still lives in the state.

its amazing how many living in the lower lakes area in maine are from out of state, nh makes up a good share. when i bought the camp in sebago, every abutting property was from nh living there full time. family beach house in biddeford is mostly mass and canada, the canadians seem to be buying the seacoast rental areas. probably due to property taxes in nh, winni taxes in nh are really insane and i93 heading there is a parking lot of massholes heading north as the weekend approaches, as bad as the cape cod traffic at times.

i grew up in salem nh and plaistow nh, pretty much everyone in those two towns i grew up with relocated north to places like chester and rochester, both places i would not want to live

4TheGrillOfIt

Lamb chops

GrateEggspectations

Striploins, spiced rice and a raw veggie salad, done on a foreign gasser.Ll