What Are You Chef-ing Tonight, Dr?

CPFC1905

I feel I short changed you @HeavyG so;

Aligot method

• Bring the unpeeled potatoes to the boil in lightly salted water and simmer until tender, then drain.
• Remove the potatoes’ skin, rubbing with a tea cloth helps.
• Mash the potatoes as fully as possible,  always best to use a ricer.
• Return to low/medium heat, add crushed garlic & stir in the creme fraiche, until a smooth puree.
• Add in the cheese, a handful at a time while beating the mixture.
• Once the aligot is smooth again and has a glossy sheen you’re done. 
• Remove from the heat, add salt and pepper to taste.   
• Serve immediately.  

This volume will feed six people.  I have reheated leftovers in the oven with no ill-effects. 

Ingredients 

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

Legume

When do you add the milk?

TideEggHead

Forgot to post it but I made some smoked queso for New Year’s Eve. Used some Jack Daniel’s whiskey barrel chips for smoking. We spent the evening watching ballgames with friends. Pot was empty in about 15 minutes.

CPFC1905

Legume said:

When do you add the milk?

Along with the creme fraiche 👍🏻

CPFC1905

Just for you @lousubcap

lousubcap

Livin the high life right there!  Nailed that cook.  Thanks @CPFC1905.  

texaswig

A little freestyle Asian spicy noodles.

Made a sauce with butter, chili crunch, unsweetened peanut butter and soy sauce. with some pasta water.

Topped with spring onion, cilantro,Gochujang , sesame seeds and fermented black garlic flakes. 

lousubcap

@texaswig - Great looking and sounding cook right there.  Magazine quality photo closed the deal!

texaswig

@lousubcap Thanks buddy. 

GrateEggspectations

@TideEggHead

That looks great.

shtgunal3

Brisket mac&cheese. Forgot to take any pics. This was all that was left.

TideEggHead

GrateEggspectations said:

@TideEggHead

That looks great.

Thanks you. It was a nice twist on queso dip.

BlG_GREEN_DAVE

I am making pizzas but i am trying low and slow

how long for an pizza at 250?

Legume

BlG_GREEN_DAVE said:

I am making pizzas but i am trying low and slow

how long for an pizza at 250?

When the crust temps at 375 it's done.

BlG_GREEN_DAVE

Excellent! Or should I say “eggsellent”!

fishlessman

and the mimosas

johnmitchell

@fishlessman Fantastic spread sir

fishlessman

damn pictures, hadnt noticed how worn those blue plates are......

Mark_B_Good

BlG_GREEN_DAVE said:

I am making pizzas but i am trying low and slow

how long for an pizza at 250?

Wait, what? Your ingredients will cook and leave you with a soggy dough! 

Did you actually try it?

Botch

fishlessman said:

damn pictures, hadnt noticed how worn those blue plates are......

...and the FOPPs (forum old plate police) are particularly militant around here.  

fishlessman

Botch said:

fishlessman said:

damn pictures, hadnt noticed how worn those blue plates are......

...and the FOPPs (forum old plate police) are particularly militant around here.  

should have used the white square ones or the black square ones......but i only had those blue ones and the paper ones......and the xmas platers

Dyal_SC

Keepin it simple and cheap tonight. Will throw on some mustard based bbq sauce towards the end. 

Didn’t take long. 

Acn

NDG

Reverse Sear NY 

lousubcap

NDG said:

Reverse Sear NY 

That is one manly NY strip right there and a great $$ shot as well.  

Ozzie_Isaac

Pastrami.



40hrs sous vide

Ice bath

1.5hr smoke at 225
Finish with 30min steam bath.

texaswig

Fried rice.

 Leftover steak.  some broccoli ,snap peas and carrots from a cruditate platter leftover from New Year's Eve.add a fried egg and some chili crunch. topped with cilantro ,green onions, sesame seeds, fermented black garlic flakes and Gochujang hot sauce. First time using the ANOVA oven to steam rice. Worked out rice nice. 

pgprescott

Ozzie_Isaac said:

Pastrami.



40hrs sous vide

Ice bath

1.5hr smoke at 225
Finish with 30min steam bath.

Looks lovely, did it pick up any smoke? 

MasterC

Pot roast, potato and carrots 

Took one of the cooked onions added some sliced provolone cheese and torched it

Honestly I could eat a plate of beef with just the cheese covered onion. Ultimate cheese steak.

Canugghead

fishlessman said:

Surprised our three-lettered friend didn't comment on this^^^