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What Are You Chef-ing Tonight, Dr?

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Comments

  • 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
    lousubcap Posts: 33,998
    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. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • 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
    lousubcap Posts: 33,998
    @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!!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • fishlessman
    fishlessman Posts: 33,480
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • TideEggHead
    TideEggHead Posts: 1,345
    @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!
    LBGE
    AL
  • lousubcap
    lousubcap Posts: 33,998
    Black label, not to be confused with scotch.  Great deal right there, even in fly-over country.  Enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • texaswig
    texaswig Posts: 2,682
    Thanks @lousubcap some of the beast ones I've done in a long time. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
  • Dyal_SC
    Dyal_SC Posts: 6,268
    @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
    Botch Posts: 16,230
    edited February 2023
    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.  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


  • saluki2007
    saluki2007 Posts: 6,354
    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. 
    Large and Small BGE
    Central, IL

  • fishlessman
    fishlessman Posts: 33,480
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Dyal_SC
    Dyal_SC Posts: 6,268
    @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. 
  • shtgunal3
    shtgunal3 Posts: 5,860
    Very nice @MasterC . I’d be all over that. Would have to have some sour cream for the taters though.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • MasterC
    MasterC Posts: 1,433
    shtgunal3 said:
    Very nice @MasterC . I’d be all over that. Would have to have some sour cream for the taters though.
    And chives. 😋
    Fort Wayne Indiana 
  • shtgunal3
    shtgunal3 Posts: 5,860
    That Dislike is from me. I hate chives.  ;)

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Dyal_SC
    Dyal_SC Posts: 6,268
    @CodyA88 , that looks awesome. I think you had room for 15 or 16 more at the left. Lol 
  • CodyA88
    CodyA88 Posts: 152
    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
    LBGE, 28" Blackstone
    Georgia
  • caliking
    caliking Posts: 18,921
    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…

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Dyal_SC
    Dyal_SC Posts: 6,268
    edited February 2023
    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. 

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,609
    Not this.  Got sidetracked and left the Ribeye in the Sous Vide for 52 hrs.  I think it was a little too long.


    Maybe your purpose in life is only to serve as an example for others? - LPL


  • Jstroke
    Jstroke Posts: 2,600
    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
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,609
    Jstroke 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 

    Maybe your purpose in life is only to serve as an example for others? - LPL


  • Jstroke
    Jstroke Posts: 2,600
    Better safe than on the can with your head in another receptacle
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.