What Are You Chef-ing Tonight, Dr?

FrostyEgg

Tossed a few chicken breasts in the hot tub. Been doing that pretty regularly to use for lunches during the week.

Long day at work and more snow inbound, so relaxing with some bourbon.

lousubcap

Valentina's extra hot is quality juice especially for the price point.  Tapitio is good and not too hot.  And then there are the high-heaters.  I could go on but will stop now. 

FrostyEgg

lousubcap said:

Valentina's extra hot is quality juice especially for the price point.  Tapitio is good and not too hot.  And then there are the high-heaters.  I could go on but will stop now. 

Shoutout to the Navy for making me realize anything is edible with enough hot sauce!

I have a pretty decent collection - i'll make a post with some reviews and reccomendations sometime.

lousubcap

@FrostyEgg - true story...In the run-up to marriage, SWMBO would cook various dishes.  I would roll with a mini bottle of Tabasco. 

I always said, the opening taste can be standardized with enough Tabasco.

Once married, the house rule-no hot sauce until left overs.  Yes, I prayed for left -overs more than once!!

fishlessman

Dyal_SC said:

Got a big sack of golden taters. Cold oil fries on the agenda.  Possibly top them with leftover rib meat. 

Dyal_SC said:

Got a big sack of golden taters. Cold oil fries on the agenda.  Possibly top them with leftover rib meat. 

Walk me thru cold oil fries.  Have a few pounds of fish to make cape  cod rueben sandwiches this weekend

TideEggHead

@lousubcap Is that the black label I’m guessing? I’ve seen it mentioned before. I’ll have to get a bottle and try it!

lousubcap

Black label, not to be confused with scotch.  Great deal right there, even in fly-over country.  Enjoy!

texaswig

My great aunt passed away. Cooked up some pork butts for the family. 

lousubcap

@texaswig condolences to all impacted. 

A much appreciated gesture right there.  Bark is looking sweet. 

texaswig

Thanks @lousubcap some of the beast ones I've done in a long time. 

Dyal_SC

@fishlessman , here is a link. I use canola instead of peanut oil:

https://www.food.com/recipe/easier-french-fries-cold-oil-method-cooks-illustrated-415262

My advice:

Cut Yukon Golds into fries (about 7 medium ones, skin on), then I place mine in a big bowl with ice water. Let them rest for about 30 minutes or so or until ice has mostly melted, then pour out the water/slurry. Then I give them a few more rinses until the starch runs clear and all ice is gone . Then dry them off. Add them to a pot and cover with room temp oil. Put your stovetop burner on high and set a timer for 20 minutes. You will notice the oil talking after 5 or so minutes into it. Try to avoid stirring as much as possible during the initial 20 minute timeframe… just let them do their thing. After the 20 minutes are up, gently stir and loosen any fries stuck to the bottom of your pot. Let them fry for about 10 minutes longer until golden and crispy. Remove with slotted spoon and lay them on some paper towels. Salt and serve. 

I like to fry them when they are dry, obviously, but still cold. It seems to delay the darkening, so you’re able to keep them in the oil a little longer to crisp up nice without burning them. They are about the easiest fries you can make and not greasy at all. 

Botch

lousubcap said:

Valentina's extra hot is quality juice especially for the price point.  Tapitio is good and not too hot. 

I bought a bottle of the Hot Valentina's awhile back, and admire it for the price point ($0.99/12 oz).  But that's all; I don't consider it a hot sauce or even very tasty, tossed it w/over half the bottle left.  I'll give the Extra Hot a try, hell it's only $0.99.  
Agree about Tapatio, and still use it.  Doritos came out with a Tapatio-flavored salty crunchy thing (looked like reg Doritos rolled into a tube and then fried) but they were so freaking HOT I couldn't eat them.  That surprised me.  

saluki2007

Botch said:

lousubcap said:

Valentina's extra hot is quality juice especially for the price point.  Tapitio is good and not too hot. 

I bought a bottle of the Hot Valentina's awhile back, and admire it for the price point ($0.99/12 oz).  But that's all; I don't consider it a hot sauce or even very tasty, tossed it w/over half the bottle left.  I'll give the Extra Hot a try, hell it's only $0.99.  
Agree about Tapatio, and still use it.  Doritos came out with a Tapatio-flavored salty crunchy thing (looked like reg Doritos rolled into a tube and then fried) but they were so freaking HOT I couldn't eat them.  That surprised me.  

I enjoy the black label but I agree it’s not really a hot sauce. I consider more of a taco sauce. It’s like the taco bell packets but much better. 

fishlessman

Dyal_SC said:

@fishlessman , here is a link. I use canola instead of peanut oil:

https://www.food.com/recipe/easier-french-fries-cold-oil-method-cooks-illustrated-415262

My advice:

Cut Yukon Golds into fries (about 7 medium ones, skin on), then I place mine in a big bowl with ice water. Let them rest for about 30 minutes or so or until ice has mostly melted, then pour out the water/slurry. Then I give them a few more rinses until the starch runs clear and all ice is gone . Then dry them off. Add them to a pot and cover with room temp oil. Put your stovetop burner on high and set a timer for 20 minutes. You will notice the oil talking after 5 or so minutes into it. Try to avoid stirring as much as possible during the initial 20 minute timeframe… just let them do their thing. After the 20 minutes are up, gently stir and loosen any fries stuck to the bottom of your pot. Let them fry for about 10 minutes longer until golden and crispy. Remove with slotted spoon and lay them on some paper towels. Salt and serve. 

I like to fry them when they are dry, obviously, but still cold. It seems to delay the darkening, so you’re able to keep them in the oil a little longer to crisp up nice without burning them. They are about the easiest fries you can make and not greasy at all. 

looks good, doing a fish fry this weekend. have russets already so will add the water soak as well

Dyal_SC

@fishlessman , lemme know how they turn out. The method calls for golds, would be interested in seeing if the russets will work just as well. 

MasterC

Pork trimmings and potato skins 

shtgunal3

Very nice @MasterC . I’d be all over that. Would have to have some sour cream for the taters though.

MasterC

shtgunal3 said:

Very nice @MasterC . I’d be all over that. Would have to have some sour cream for the taters though.

And chives. 😋

shtgunal3

That Dislike is from me. I hate chives. 

CodyA88

Wing night. Uncovered in the fridge for 36 hours in yardbird rub and corn starch. Ate a few before I snapped the pic. Nice crispy skin

Dyal_SC

Can’t remember who it was who posted their wedge salad the other day but wanted one ever since. Made some tonight to go with sushi takeout. Man it was good. Had diced cukes, diced grape tomatoes, boars head deli dressing drizzle, boars head Gorgonzola, bacon, pumpernickel croutons, and litehouse ranch on it. Chilled beforehand. OT but delicious. 

Dyal_SC

@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol 

CodyA88

Dyal_SC said:

@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol 

Ha- first time with a Costco batch of wings. Definitely had to keep some on a few minutes longer to get some direct flame as I overcrowded it a bit. Now time to work on convincing the wife a XL is necessary

caliking

CodyA88 said:

Dyal_SC said:

@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol 

Ha- first time with a Costco batch of wings. Definitely had to keep some on a few minutes longer to get some direct flame as I overcrowded it a bit. Now time to work on convincing the wife a XL is necessary

Pro move would have been to make sure she got some of the not so perfect ones on her plate, then ease into a discussion of how the lack of grid space really undercut her wing experience. And, how that would have NEVER happened if you had an XL…

Dyal_SC

caliking said:

CodyA88 said:

Dyal_SC said:

@CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol 

Ha- first time with a Costco batch of wings. Definitely had to keep some on a few minutes longer to get some direct flame as I overcrowded it a bit. Now time to work on convincing the wife a XL is necessary

Pro move would have been to make sure she got some of the not so perfect ones on her plate, then ease into a discussion of how the lack of grid space really undercut her wing experience. And, how that would have NEVER happened if you had an XL…

My wife tried to tell me what to do once and I looked at her straight in her eye sockets and I said, “Yes ma’am.”  And that was the end of that. 

https://m.youtube.com/watch?v=5LGEiIL1__s

lousubcap

A bounce back to the front page after last evening's/early morning hi jinx;

Early evening paella cook-12 " pan on the LBGE-

Greens are jalas (SWMBO drives around) and asparagus-

Proteins, shrimp and bay scallops with lots of garlic cloves-

On the BGE-

And the proverbial $$ shot with some socarrat-

Thanks for lookin".

Ozzie_Isaac

Not this.  Got sidetracked and left the Ribeye in the Sous Vide for 52 hrs.  I think it was a little too long.

Jstroke

Ozzie_Isaac said:

Not this.  Got sidetracked and left the Ribeye in the Sous Vide for 52 hrs.  I think it was a little too long.

It might be awesome in tacos

Ozzie_Isaac

Jstroke said:

Ozzie_Isaac said:

Not this.  Got sidetracked and left the Ribeye in the Sous Vide for 52 hrs.  I think it was a little too long.

It might be awesome in tacos

That might be true.  I already tossed it though.  Not only was it soft, but a corner of the bag popped above the surface and there was some meat juice up in it.  I was already cooking it at 131 and since the little puffy corner was there, I decided against opening it.  I planned on a 4hr cook, not a 50+ hour 

Jstroke

Better safe than on the can with your head in another receptacle