What Are You Chef-ing Tonight, Dr?

fishlessman

Canugghead said:

fishlessman said:

Canugghead said:

caliking said:

Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 

Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

Canugghead said:

caliking said:

Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 

Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

Does it turn black like in ziplock frozen.  The black doesn't affect flavor but needs to be used in darker sause or it does not look right

Chamber sealed and frozen a week ago. So far hasn't turned black yet, time will tell?

On countertop...


Backlit...

ill try that with the sweat basil this weekend, my basil plant looks like a giant shrub

Canugghead

fishlessman said:

Canugghead said:

fishlessman said:

Canugghead said:

caliking said:

Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 

Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

Canugghead said:

caliking said:

Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 

Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

Does it turn black like in ziplock frozen.  The black doesn't affect flavor but needs to be used in darker sause or it does not look right

Chamber sealed and frozen a week ago. So far hasn't turned black yet, time will tell?

On countertop...


Backlit...

ill try that with the sweat basil this weekend, my basil plant looks like a giant shrub

Let us know how it turns out, sweet basil is more fragile.

Mattman3969

fishlessman said:

Canugghead said:

fishlessman said:

Canugghead said:

caliking said:

Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 

Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

Canugghead said:

caliking said:

Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 

Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

Does it turn black like in ziplock frozen.  The black doesn't affect flavor but needs to be used in darker sause or it does not look right

Chamber sealed and frozen a week ago. So far hasn't turned black yet, time will tell?

On countertop...


Backlit...

ill try that with the sweat basil this weekend, my basil plant looks like a giant shrub

We have vac pac’d sweet and Thai Basil for the last 3yrs. From our experience it stays green until you open it then goes dark.  Flavors are still fresh but the leaves themselves are a bit limp after thawing.  Works great for sauces but not visually appealing for a dish like Thai Basil Chicken.  

kl8ton

fishlessman said:

chili for the weekend

starter kit of various dried chilis simmered in guinness

bowl of red

with crema

then some chili mac

Looks delicious.  I would like to try that chili, the chili with crema, and the chili mac.   As a sidebar, the lawn in the background does not appear to align with what I know about you.

Botch

Flank steak tacos.  The shells had a "Best used by" date of April, 2012.  
 
Think I'll swing by the market this afternoon before heating up any leftovers.  

fishlessman

kl8ton said:

fishlessman said:

chili for the weekend

starter kit of various dried chilis simmered in guinness

bowl of red

with crema

then some chili mac

Looks delicious.  I would like to try that chili, the chili with crema, and the chili mac.   As a sidebar, the lawn in the background does not appear to align with what I know about you.

thats my camps lawn, the house lawn is just the way you would imagine it......i take that back, no one could imagine it, the propane guy breaks his way to the tanks and cuts the hedges back to get there after telling the office that he wont deliver. with todays prices he is told to deliver

GrateEggspectations

Leftover rice - fried in a pan - with sautéed veggies, garlic and ginger, crisp-fried tofu and Korean sauce. Topped with fresh basil from the garden. 

SamIAm2

@GrateEggspectations -  I just ate and now I'm hungry again. You have been putting up some great food pictures lately. Check your messages.

Ozzie_Isaac

Duroc Pork Chops, roasted brussel sprouts, and a California treat.

lkapigian

17 Tri Tip for an event this weekend 

lousubcap

Go big or go home right there.  

paqman

Meatloaf!

nolaegghead

nolaegghead

nolaegghead

MasterC

Dinner for one, that could feed two, at the lake brought to you from the minimax.
Twenty-four once porterhouse. Bacon wrapped asparagus,for those that think I need green on the plate, and brown sugar bourbon sweet potato mash. 




This one's for you cap


Enjoy 

gmanrva

That's one heck of a meal Master C

lousubcap

@MasterC - That is a killer cook and banquet right there.  That $$ shot has my kind of finish-nailed it.  (Every picture tells a story don't it...Rod Stewart).  
Great skill set right there.  Congrats.  

MasterC

Thanks for the props 

lousubcap

It has been a few years since I posted up my thoughts regarding the $$$$ shot and we have many new members-Here's a link to a throwback thread-

Does the Money ($$$$) shot tell the story of the cook?  
Every picture tells a story...
Stay healthy and safe out there-

Botch

MasterC said:

Dinner for one, that could feed two, at the lake brought to you from the minimax.
Twenty-four once porterhouse. Bacon wrapped asparagus,for those that think I need green on the plate, and brown sugar bourbon sweet potato mash. 

Sah-weet!!  

caliking

Yessir!!

caliking

MasterC said:

Dinner for one, that could feed two, at the lake brought to you from the minimax.
Twenty-four once porterhouse. Bacon wrapped asparagus,for those that think I need green on the plate, and brown sugar bourbon sweet potato mash. 
...



 ...
Enjoy 

And forget those "need green on the plate" people. This counts as a salad. 

paqman

Meatloaf grilled cheese AKA cheeseburger for breakfast!

GrateEggspectations

@paqman

You are one righteous dude.

GrateEggspectations

Toasted bagel sandwich from a day or two back. Featuring salami, sharp cheddar, mayo, Dijon, avocado, dressed spinach and pickles. Served with homemade chunky ketchup.

JohnInCarolina

GrateEggspectations said:

Toasted bagel sandwich from a day or two back. Featuring salami, sharp cheddar, mayo, Dijon, avocado, dressed spinach and pickles. Served with homemade chunky ketchup.

I was with you on this right up until the ketchup.  I’m sure it’s great ketchup, just seems weird to me paired with that sandwich.

Canugghead

Moved to OT

GrateEggspectations

@johnincarolina

Not really a traditional ketchup. In truth, more of a relish or chutney by definition, I suspect. Great recipe. https://www.ricardocuisine.com/en/recipes/4398-homemade-chunky-ketchup-the-best

saluki2007

Went to Costco yesterday and stumbled upon these. Never seen tri tip at my local Costco so figured I would give it a shot.  Threw it on raised direct at 300. Let it creep up to 425 over a 45 minute period. Started probing and the outside was in the 140s and the center was 132ish. So pulled hoping for some carryover to push north of 135. Didn’t happen. More rare in the middle than I was hoping for. Marinade flavor was good, however the texture was more like ham. Not sure if that’s due to the under cooking or the marinade. Probably will stick with straight tri tip and marinade on my own. Sprouts cooked in oven with bacon. When they were done chopped the bacon and mixed with some balsamic vinegar glaze.