What Are You Chef-ing Tonight, Dr?

texaswig · January 2023

My version of Cincinnati style chili. Had a little cinnamon also. Fresh graded sharp cheddar. Family liked it a lot.

JohnInCarolina · January 2023

LetsEat · January 2023

Buckwoody Egger · January 2023

@lousubcap loves these T-bones from key steers, the mythical little cows on the Florida keys like the non-mythical key deer. If you attend a zoom, you may or may not hear some rodeo related stories about key steer. The stories may or may not be concocted on demand (typically determined by orbit altitude of the storytellers).

Dome temp around 425. The plated and cut chop hit 140. Super tender but past rare like many do lamb (125-130). We cook them to that temp so we have leftovers in cous cous salads, etc.

I may or may not have revealed the true
protein.

lousubcap · January 2023

And here I thought I was gonna get a lesson in stone crabs. Any way you enjoy them is all that matters. I knew a girl named Mary...that's all!
No worries, I would inhale that treat as the flavour (nod) easily adjusts for the finish temp.
Stay healthy and safe out there.

Buckwoody Egger · January 2023

Image: https://us.v-cdn.net/5017260/uploads/editor/x3/svsi60hfzkwv.jpeg

Never-frozen claws are where it’s at. Get ‘em local and fresh and go with butter or a mustard sauce— and if they are a let down in any way, compensate by drowning yourself with DIY drago oysters or a great clam dish: Shallots, white wine, parm, garlic, butter, fresh pasta, etc.

lousubcap · January 2023

@Buckwoody Egger full marks for kickin' a man when he is down. And Drago's for the closer. Those markets are more proud of shipping charges than the lobster mongers in Maine. But the stone crabs were quite good.
Although, while paying well above market price for raw LA oysters, I am good with my take on Drago's after several iterations (over the past three + years or so) at least til I get back to enjoying the real deal.

https://www.youtube.com/watch?v=Y06JMupjtw4

lousubcap · January 2023

JohnInCarolina said:

Great looking ribs. Cook on the dishwasher??
BTW- magazine quality photo right there.

JohnInCarolina · January 2023

@lousubcap - yes, done on the KBQ using cherry wood, Korean bbq sauce for the finish

bubbajack · January 2023

I have really enjoyed the flavor profile of cheery on my stick burner. Those ribs look killer!

MaskedMarvel · January 2023

Acn · January 2023

Pan seared salmon. Served with avocado sauce and a salad of romaine, peppers, mushrooms, and roasted beets. The salad was topped with a tomato-cilantro salsa and drizzled with extra olive oil. SWMBO’s salmon preparation of choice at the moment.

lkapigian · January 2023

JohnInCarolina said:

Woa!!!!

MaskedMarvel · January 2023

MaskedMarvel said:

caliking · January 2023

Last night. Marrow bones have gone from being free, to $0.99/lb. Left a few un-gremolataed for the kid. Turns out that he likes gremolata.

Legume · January 2023

I need to do this, never had marrow.

JohnInCarolina · January 2023

ctm chili is coming along

Wooderson · January 2023

caliking said:

Last night. Marrow bones have gone from being free, to $0.99/lb. Left a few un-gremolataed for the kid. Turns out that he likes gremolata.

I feel your pain. I've done marrow or years. Now I'm paying $5.00 for a whole bone. Costs $30 for a bag of 12 lengthwise bones. So sad that i may have to quit this cook. And I'm cooking them presently to go with my steak and potato

caliking · January 2023

Legume said:

I need to do this, never had marrow.

Very easy, and delicious... roasted for 20 mins in the toaster oven. I would prefer the longitudinally cut bones, but the butcher is right by work, and the price is good. Would have tried these in the ooni, but I had already packed it up.

Need something to cut the richness of the fatty marrow e.g. gremolata, arugula salad, that sort of thing.

caliking · January 2023

@Wooderson - I take what i can get

This butcher is on my way home from work, so convenient to snag some.

GrateEggspectations · January 2023

A green curry with chick peas and other assorted veg. Did all mise en place this morning, hence the staged containers with cellophane.

JohnInCarolina · January 2023

garlic cilantro naan - to go with the ctm chili

lousubcap · January 2023

@GrateEggspectations - there are a few cooks where mise en place has to be the de rigueur approach. A many condiment curry and paella are two that come to mind.
Great offerings to bring it home. Congrats.
BTW- I leave the curry gig solely to SWMBO- always a winner.