What Are You Chef-ing Tonight, Dr?

Botch

lkapigian said:
That’s a metric load of fresh herbs for sure  and not really referencing a weight , that’s who I find it easier in %

Yeah, and I didn't even use that much; I bought the fresh herbs the day before xmas eve and they were out of everything, but I saw a "mix" container for chicken, with sage, rosemary & thyme, so I got that, didn't have a 1/4 cup of anything (esp. the thyme) but the herbs were still way overpowering (not the salt, as I mentioned in the first post but the cab drivers missed )  

Gulfcoastguy

But did your turkey come pre brined? That could account for it being over salted.

lousubcap

@Botch - Love this line...(not the salt, as I mentioned in the first post but the cab drivers missed )  .  Well played.

caliking

I don't know what the convention followed for recipe writing is, but I wonder if the recipe may have been more palatable if the herbs were chopped after measuring vs. chopping first, then measuring the chopped herbs. A 1/4 cup of chopped sage is quite a bit more than 1/4 cup of whole sage leaves (assuming an unpacked , or lightly packed 1/4 cup). 

lkapigian

caliking said:

I don't know what the convention followed for recipe writing is, but I wonder if the recipe may have been more palatable if the herbs were chopped after measuring vs. chopping first, then measuring the chopped herbs. A 1/4 cup of chopped sage is quite a bit more than 1/4 cup of whole sage leaves (assuming an unpacked , or lightly packed 1/4 cup). 

^^^^

GrateEggspectations

Pretty sure I’m cheating here, but I’m posting a plated pic of our reheated short rib meal from the other night. 

fishlessman

So new years eve after the Xmas Eve fiasco, I'm going to go trending it.  Salisbury steak meatloaf patties with a red wine mushroom gravy. Any upgrade cheffing ideas....

JohnInCarolina

Botch

But did your turkey come pre brined? That could account for it being over salted.

omg-wtf-bbq.
I give up.  

fishlessman

Botch said:

But did your turkey come pre brined? That could account for it being over salted.

omgwtfbbq.
I give up.  

That rub is way overpowering for turkey, more suited for a ribeye roast dry brine. Qty is way to much for turkey as well. I don't even come close to that much herbs in a stuffing, that's crazy. Different note, caliking has an African rub that would be good with that recipe. He uses it on beef but I make it for chicken. Mix it with ground baconand onion for this dish. His rub is coriander based.  It acts like a stuffing layer under the skin. Call it porchetta turkey buzzard....

MasterC

Chicken tacos with guacamole and air fried pineapple 

GrateEggspectations

MasterC said:

Chicken tacos with guacamole and air fried pineapple 

I’d hit that. Curious as to how you like the air fried pineapple. I often do them for burgers, and have found it’s quite nice to hit them with a little brown sugar. You have to be careful though, as they quickly become candied and while delish, no longer have a good texture for burgs. 

MasterC

First time air frying pineapple and it turned out nicely. I infused with spiced rum and compressed the pineapple slices in the chamber vacuum which altered it's texture, density increases as the air is pulled out.
In the passed I've used brown sugar on pineapple grilled on the egg but thought it to sweet for this application. Fried at 375° 8min then flip for another 8min. was all it needed
The sweet and sourness brighten up guacamole while giving that burst of savory juice with each bite.
Sorry to answer your question, yes I liked it 

CPFC1905

'Short' (foot long) ribs.
Credit to @Stormbringer under his Cooks Digest alter ego,  and @Eoin for his special dust.

SPG, Angus & Oink Dirty Cow and the special smoked chilli dust from Owen, a smidge of beef stock as they were huge. 



Almost there...  7.5 hours in. 


A seasonal presentation to table...



With the aligot.   Oh my days,  aligot. Those crazy Frenchies.  You need this in your life.



Hello!


Did the bone come out clean???


And the money shot for you protein freaks!

JohnInCarolina

CPFC1905 said:

'Short' (foot long) ribs.
Credit to @Stormbringer under his Cooks Digest alter ego,  and @Eoin for his special dust.

SPG, Angus & Oink Dirty Cow and the special smoked chilli dust from Owen, a smidge of beef stock as they were huge. 



Almost there...  7.5 hours in. 


A seasonal presentation to table...



With the aligot.   Oh my days,  aligot. Those crazy Frenchies.  You need this in your life.



Hello!


Did the bone come out clean???


And the money shot for you protein freaks!

Stormbringer

Damn fine looking ribs @CPFC1905 👍

lousubcap

Now that is the way to celebrate.  Great looking ribs right there-nailed the ££ shot.  
Happy New Year!

HeavyG

CPFC1905 said:

'Short' (foot long) ribs.
Credit to @Stormbringer under his Cooks Digest alter ego,  and @Eoin for his special dust.

SPG, Angus & Oink Dirty Cow and the special smoked chilli dust from Owen, a smidge of beef stock as they were huge. 



Almost there...  7.5 hours in. 


A seasonal presentation to table...



With the aligot.   Oh my days,  aligot. Those crazy Frenchies.  You need this in your life.



Hello!


Did the bone come out clean???


And the money shot for you protein freaks!

Which cheese did you use in your aligot?

CPFC1905

HeavyG said:

CPFC1905 said:

'Short' (foot long) ribs.
Credit to @Stormbringer under his Cooks Digest alter ego,  and @Eoin for his special dust.

SPG, Angus & Oink Dirty Cow and the special smoked chilli dust from Owen, a smidge of beef stock as they were huge. 



Almost there...  7.5 hours in. 


A seasonal presentation to table...



With the aligot.   Oh my days,  aligot. Those crazy Frenchies.  You need this in your life.



Hello!


Did the bone come out clean???


And the money shot for you protein freaks!

Which cheese did you use in your aligot?

This is the recipe I followed. 

1kg floury potatoes (eg, maris pipers, desiree, Roosters), all of roughly the same size 
280g creamy lancashire
50-150g firm mozzarella
250g creme fraiche
120ml milk
1 garlic clove, peeled
Salt and ground white pepper

but I could not get the Lancashire cheese so for the mildest I could find and made up the weight with Baby Bell. 

Defo use a rider to mash the spuds. 

Warning : those volumes make a lot of aligot!  We have enough for many, many meals 🤣

Dyal_SC

JohnInCarolina said:

Yass…. 🤤 

Ordered wings for tonight. Picked up a slab of beef ribs for tomorrow. Pork, collards and black eyed peas didn’t give me any good luck for ‘22. Figured I’d take a crack at it with beef and Mac n cheese for ‘23. 😜 

ryantt

Norah Grace made her first Wuzetka….looking forward to trying it tomorrow 

Dyal_SC

Girl got skills @ryantt !

shtgunal3

Prime packer from Sam’s. Went on at 12:30am, wrapped in butcher paper when it hit 175*, took off at 2:30pm at 203*. Let rest on counter with a towel over it until 4:30pm. This may have been my best yet. Definitely the moistest one yet. I didn’t add anything when I wrapped. That bowl in the background came out of the paper.

lousubcap

@ryantt - Chef Norah Grace is killing it. I'm sure she crushed it.  
Happy New Year to you and your family.
Gotta be a bit of a challenge to keep her engaged with all the diversions but you two are still going strong.  
Happy New Year!

LetsEat

Black bean and sweet potato chili with sd baguette. 

caliking

@ryantt - I don't know what a wuzetka is, but... goddaaam!! I want some

ryantt

@caliking it’s a Polish cake originating in Warsaw.  It’s dark chocolate, stabilized whipped cream, dark chocolate ganache, and cherry….and for the record, I highly recommend you try one!!!!! It’s amazing

lousubcap

Chocolate and cherry, the ultimate winner every time. Now I am on the hunt.  

caliking

ryantt said:

@caliking it’s a Polish cake originating in Warsaw.  It’s dark chocolate, stabilized whipped cream, dark chocolate ganache, and cherry….and for the record, I highly recommend you try one!!!!! It’s amazing

You had me at dark chocolate

Thatgrimguy