What Are You Chef-ing Tonight, Dr?

shtgunal3

Simple pork chops. Dry brined for 24hrs and onto the small at 400. Turned out well.

Wooderson

shtgunal3 said:

Simple pork chops. Dry brined for 24hrs and onto the small at 400. Turned out well.

These look yummy

pgprescott

shtgunal3

@Wooderson Thanks, they weren’t bad

Jstroke

shtgunal3 said:

@Wooderson Thanks, they weren’t bad

Let’s put it another way. “ they weren’t bad” costs 75.00 +, at anywhere even remotely decent. Personally, if they aren’t dry as shoe leather (appears not), it’s a M-F win and 60 still in the wallet. All told, does not suck. 

MasterC

Boneless loin chop, sous vide then pan fried with panko parmason crust, and mashed potatoes with pepper gravy.

johnmitchell

Lamb shank, garlic mash and rosemary thyme gravy.

Canugghead

^^^well deserved fine china.

Buckwoody Egger

425 chicken wings cooked in under 7 minutes with the new and improved Ronco ceramic instacinerator*

*estimates and fabrications included and potentially due to 16oz cans of “ain’t it a great weather Saturday” juice which most likely contains alcohol and portions consumed almost certainly accelerated by good music. 

Best wishes all. 

JohnInCarolina

Santa Fe soup 

TideEggHead

We had some crawfish left over from the crawfish boil a few weeks ago so I saved the tails. Made some crawfish fettuccine for dinner tonight!

lousubcap

Crawfish and anything else for the win @TideEggHead.  Great cook right there. 

TideEggHead

Agreed, thanks cap!

Legume

Acn

SWMBO Jr is at rehearsal, so SWMBO wanted scallops.

poster

A little over stuffed, but tasted good

lousubcap

@poster Great shot right there.  How was the socarrat? 

Related- @SciAggie - offered up a great way to nail the finish-fork tines scraped across the bottom of the pan.  Assess the resistance relative to the socarrat feel and when right, declare victory.

GrateEggspectations

I’m not generally a dessert guy, but I made mention of a hankering for something sweet and she delivered. Microwave brownie with vanilla ice cream. 

GrateEggspectations

Earlier this evening. Chick pea curry.

(Edit: Containers are for delivery to family.)

Botch

TideEggHead said:

We had some crawfish left over from the crawfish boil a few weeks ago so I saved the tails. Made some crawfish fettuccine for dinner tonight!

Question: Are you able to buy 'bug tails pre-shelled, or did you shell those yourself after the boil?  
I bought a 2-lb bag of crawdads at the Commissary last year, but they were pre-boiled and still whole; by the time I'd cleaned them it was a meager single meal for one.... 

NDG

Rancho Gordo Red Beans & Rice w/ ham & andouille sausage. Collard Greens, Corn Bread & some sharp pickled veg. 

texaswig

Double smash burgers outside. 

kl8ton

texaswig said:

Double smash burgers outside. 

For the love....

jadams03

Chicken shitake soup

poster

lousubcap said:

@poster Great shot right there.  How was the socarrat? 

Related- @SciAggie - offered up a great way to nail the finish-fork tines scraped across the bottom of the pan.  Assess the resistance relative to the socarrat feel and when right, declare victory.

It was present, but had to scrape the pan. Not sure if it would have released with a bit more time, or I didn't have enough oil in the bottom when sautéing the tomatoes. 

lousubcap

@poster- The key is that when there with the socarrat it does not release.  It is the light crunchy and resistance feel as you pull the tines thru the rice.  Sounds like you were there given the scraping action.

The trick is to catch that feel before the rice burns and really sticks to the pan.

Oh, if it were easy-like nailing a brisket finish...

TideEggHead

Botch said:

TideEggHead said:

We had some crawfish left over from the crawfish boil a few weeks ago so I saved the tails. Made some crawfish fettuccine for dinner tonight!

Question: Are you able to buy 'bug tails pre-shelled, or did you shell those yourself after the boil?  
I bought a 2-lb bag of crawdads at the Commissary last year, but they were pre-boiled and still whole; by the time I'd cleaned them it was a meager single meal for one.... 

@Botch Yea you can buy packs of just tail meat, which would be A LOT easier than peeling your self. The ones I’ve seen are vacuum sealed. I filled up maybe 1/3 of a gallon ziplock with the meat I peeled, and that probably took me about 20 minutes or so. And yea 2lbs of whole crawfish don’t go a long way. I believe they suggest about 5lbs for an average person but that’s also with corn, sausage, etc.

ColbyLang

TideEggHead said:

Botch said:

TideEggHead said:

We had some crawfish left over from the crawfish boil a few weeks ago so I saved the tails. Made some crawfish fettuccine for dinner tonight!

Question: Are you able to buy 'bug tails pre-shelled, or did you shell those yourself after the boil?  
I bought a 2-lb bag of crawdads at the Commissary last year, but they were pre-boiled and still whole; by the time I'd cleaned them it was a meager single meal for one.... 

@Botch Yea you can buy packs of just tail meat, which would be A LOT easier than peeling your self. The ones I’ve seen are vacuum sealed. I filled up maybe 1/3 of a gallon ziplock with the meat I peeled, and that probably took me about 20 minutes or so. And yea 2lbs of whole crawfish don’t go a long way. I believe they suggest about 5lbs for an average person but that’s also with corn, sausage, etc.

Worse than that. 7.5-8# crawfish to yield 1# of tailmeat

caliking

Wagyu picanha from good ol’ HEB. 

lousubcap

Yep- HEB continues to deliver when in the correct hands.  Outstanding cook right there @caliking.  Sweet crust!