What Are You Chef-ing Tonight, Dr?

fishlessman

SonVolt said:

fishlessman said:

Fried testies?

thats what happens when you use the OO flour

JohnInCarolina

fishlessman said:

SonVolt said:

fishlessman said:

Fried testies?

thats what happens when you use the OO flour

Botch

Breaded octopus, was my guess.  

Ozzie_Isaac

lousubcap said:

The ribs I cooked tonight are the beef back ribs-the same general anatomy for the cow as the pork back ribs for a pig.  The whole section of ribs 6-7 bones weigh around 3-4 lbs NAMP # 124.  
Beef plate ribs are the home of the dino bones - NAMP #123A.  When I get these-they run 7-8 lbs for 3 bones.  This cut is the home of "brisket on a stick."
Beef chuck short ribs are NAMP 130 designated and are the 3-4 inch long ribs with the meat on top of the bone that you normally find called short ribs.
BTW- NAMP is the North American Meat Processors Association.  Next time you visit your local butcher, speak in NAMP numbers- judge the reaction/response.
That's way more than I need to process tonight.  
Stay healthy and safe out there.  

Last time I asked for 3 or 4 bone NAMP 123A, I got a blank stare.  I was crest fallen.  I left with salmon.

Wolfpack

Low carb enchiladas- the tortillas are made of pan fried cheese wrappers that were stuffed with pulled pork, cauliflower rice and hatch chili’s. Topped with red enchilada sauce, sour cream and guacamole. This was a winner and on the redo list. 

Mattman3969

@Wolfpack - that looks and sounds outstanding 

TideEggHead

Some basic Air fryer chicken fried rice and potstickers for dinner.

TrippleRipple

Acn said:

Rice bowl with collards, ribeye, and a corn remoulade.

I love what you've done here. What's on the collards and can you tell me more about the corn?

SciAggie

@Ozzie_Isaac Our butcher at the local grocery tells my wife I always ask for “weird stuff”. That because I call cuts by name or ask for meat by the NAMP #.  

Case in point I recently ask if he could get pork collar - he had no idea what I was talking about. 

nolaegghead

Most grocery store "butchers" are not real butchers.  They know enough to do their jobs through some targeted training.  

Legume

A little sunset walk

and some blackened salmon tacos

Ozzie_Isaac

SciAggie said:

@Ozzie_Isaac Our butcher at the local grocery tells my wife I always ask for “weird stuff”. That because I call cuts by name or ask for meat by the NAMP #.  

Case in point I recently ask if he could get pork collar - he had no idea what I was talking about. 

I make a general assumption that butchers love meat and their occupation as much as I do and want to learn more and talk about it.  I have met one grocery store butcher who is that way.  The other ones have been just making a paycheck.

nolaegghead

Ozzie_Isaac

Cookies look great.  Looks like the flag team lost a member, or at least he forgot the password to one of his accounts.

Acn

TrippleRipple said:

Acn said:

Rice bowl with collards, ribeye, and a corn remoulade.

I love what you've done here. What's on the collards and can you tell me more about the corn?

@trippleripple - thanks!  The collards were just sautéed in olive oil with onion and cider vinegar, I topped with a hot sauce from a local restaurant, but it is just peppers, vinegar, and salt, so any vinegar forward bot sauce would work.

For the corn we sautéed 2 cups of frozen corn in a tablespoon and a half of butter, until cooked and slightly charred, let cool, and then mixed with 1/4 c of this general remoulade.

Acn

Short rib ragu started.  All I’ll need to do tonight is shred those, skim some fat, and cook some rigatoni.

Hook_emHornsfan_74

Acn said:

Short rib ragu started.  All I’ll need to do tonight is shred those, skim some fat, and cook some rigatoni.

Boneless beef short ribs?  Is that a jarred marinara?  Sounds really good and simple.  Pics of finished product?

Acn

Hook_emHornsfan_74 said:

Acn said:

Short rib ragu started.  All I’ll need to do tonight is shred those, skim some fat, and cook some rigatoni.

Boneless beef short ribs?  Is that a jarred marinara?  Sounds really good and simple.  Pics of finished product?

I’ll try and remember to grab a plated pic, the cooking should be done around 5:30, but you are correct on the boneless short ribs.  It’s actually tomato purée, it comes from an America’s Test Kitchen slow cooker book.  It is really easy, quick to pull together, and like lots of crock pot meals, makes the house smell good all day.

Hook_emHornsfan_74

Acn said:

Hook_emHornsfan_74 said:

Acn said:

Short rib ragu started.  All I’ll need to do tonight is shred those, skim some fat, and cook some rigatoni.

Boneless beef short ribs?  Is that a jarred marinara?  Sounds really good and simple.  Pics of finished product?

I’ll try and remember to grab a plated pic, the cooking should be done around 5:30, but you are correct on the boneless short ribs.  It’s actually tomato purée, it comes from an America’s Test Kitchen slow cooker book.  It is really easy, quick to pull together, and like lots of crock pot meals, makes the house smell good all day.

Thank you sir.

Acn

Hook_emHornsfan_74 said:

Acn said:

Hook_emHornsfan_74 said:

Acn said:

Short rib ragu started.  All I’ll need to do tonight is shred those, skim some fat, and cook some rigatoni.

Boneless beef short ribs?  Is that a jarred marinara?  Sounds really good and simple.  Pics of finished product?

I’ll try and remember to grab a plated pic, the cooking should be done around 5:30, but you are correct on the boneless short ribs.  It’s actually tomato purée, it comes from an America’s Test Kitchen slow cooker book.  It is really easy, quick to pull together, and like lots of crock pot meals, makes the house smell good all day.

Thank you sir.

After stirring in the pasta and in the bowl with a bit of Parmesan 

FarmingPhD

Pizza, and found out it was stuck to the pan in the middle when I tried to get it out.  Still tastes good, just eating with a fork.

Botch

No pics, so it probably didn't happen.
I thawed the other half of my bourbon/bacon meat loaf I posted a few weeks ago, and made a sammich on sourdough with butter and mayo.  Very good, but I should've toasted the sourdough first.  
Tomorrow.  

Ozzie_Isaac

Botch said:

No pics, so it probably didn't happen.
I thawed the other half of my bourbon/bacon meat loaf I posted a few weeks ago, and made a sammich on sourdough with butter and mayo.  Very good, but I should've toasted the sourdough first.  
Tomorrow.  

Butter and mayo!  Drizzle some olive oil and you have a party.

SciAggie

Some charcuterie and cheese first. Then a batch of fried oysters. Not a bad way to end the day. Chased down by plenty of adult beverages. 

The recipe for anyone interested:

https://www.foodnetwork.com/recipes/anne-burrell/fried-oyster-with-asian-pear-salad-3153684.amp

GATraveller

SciAggie said:

Some charcuterie and cheese first. Then a batch of fried oysters. Not a bad way to end the day. Chased down by plenty of adult beverages. 

The recipe for anyone interested:

https://www.foodnetwork.com/recipes/anne-burrell/fried-oyster-with-asian-pear-salad-3153684.amp

Incredible from star to finish. Thanks for sharing! 

SciAggie

@GATraveller Thanks!

FarmingPhD

Just wow @SciAggie!

nolaegghead

Ozzie_Isaac

nolaegghead said:

Need more wok hei.

ColbyLang

Sideways paneed fried chicken. Not shown is the fettuccine that was also served.