What Are You Chef-ing Tonight, Dr?

lousubcap

Figure the below article regarding the Taco Bell Test kitcken witll get more interest here:
https://www.newyorker.com/magazine/2023/04/24/taco-bells-innovation-kitchen-the-front-line-in-the-stunt-food-wars?utm_  

Gulfcoastguy

Just some simple pork tenderloins with a Meatchurch rub. Speaking of which I had better go lit the egg.

Ozzie_Isaac

lousubcap said:

Figure the below article regarding the Taco Bell Test kitcken witll get more interest here:
https://www.newyorker.com/magazine/2023/04/24/taco-bells-innovation-kitchen-the-front-line-in-the-stunt-food-wars?utm_  

Can't tell if the article is real or satire.  I choose to believe it is real and I am glad someone fought the good fight to bring is a CrunchWrap Supreme.

nolaegghead

MasterC

Flat iron steak and potato 


Also supplied the 1am sandwich 

TechsasJim

@MasterC

one of my all time favorite cuts!

TechsasJim

Basic T bone.  

Jstroke

@TechsasJim, nice steak knife. Well played.

nolaegghead

I hate when you’re cutting up a bunch of whatever it is you’re chowing down on without a regular kitchen knife in sight, and you get gluck from the food in the folding mechanism in the EDC. 

Then it becomes a “needs assistance opening” vs “assisted opening”

Oh well, that’s what sonic cleaners are for.

GrateEggspectations

TechsasJim said:

Basic T bone.  

This post easily fits neatly into multiple threads. 

Jstroke

@nolaegghead, 200 psi usually takes care of it. I hate those knives at steakhouses that look like crosscut saws, so my EDC often gets substituted. 

GrateEggspectations

Jstroke said:

@nolaegghead, 200 psi usually takes care of it. I hate those knives at steakhouses that look like crosscut saws, so my EDC often gets substituted. 

This post easily fits neatly into multiple threads. 

nolaegghead

GrateEggspectations said:

Jstroke said:

@nolaegghead, 200 psi usually takes care of it. I hate those knives at steakhouses that look like crosscut saws, so my EDC often gets substituted. 

This post easily fits neatly into multiple threads. 

Maybe we need a superset thread.  

How about:

“What are you doing with everything, everywhere, all at once?”

Battleborn

Steak Night. Kids took a day trip to San Diego for the zoo. We could actually eat at a respectable adult dinner time. Don’t mind the red grill, I think my camera is broken. 

nolaegghead

Acn

nolaegghead said:

GrateEggspectations said:

Jstroke said:

@nolaegghead, 200 psi usually takes care of it. I hate those knives at steakhouses that look like crosscut saws, so my EDC often gets substituted. 

This post easily fits neatly into multiple threads. 

Maybe we need a superset thread.  

How about:

“What are you doing with everything, everywhere, all at once?”

Now I feel bad about getting an everything bagel yesterday.

lousubcap

@Battleborn - Yes, sir.  Mighty fine looking crust and finish on that beef. 

FarmingPhD

GrateEggspectations

It will happen. 

shtgunal3

TechsasJim

GrateEggspectations said:

It will happen. 

Whoa mama, that’s a lot of garlic, what are your plans for it?  

Would love to give that a go but as much as I love garlic, it doesn’t reciprocate 

GrateEggspectations

@TechsasJim

My condolences. Not easy to have to bob and weave around garlic. 

White wine, blue cheese and heads of garlic with the top chopped off. 

Will try to remember to post a cooked photo. 

TechsasJim

GrateEggspectations said:

@TechsasJim

My condolences. Not easy to have to bob and weave around garlic. 

White wine, blue cheese and heads of garlic with the top chopped off. 

Will try to remember to post a cooked photo. 

Sounds wonderful!

and no it’s not.  My wife grew up in Italy and she loves garlic so I do have to dance a dance around it.  

GrateEggspectations

TechsasJim said:

GrateEggspectations said:

@TechsasJim

My condolences. Not easy to have to bob and weave around garlic. 

White wine, blue cheese and heads of garlic with the top chopped off. 

Will try to remember to post a cooked photo. 

Sounds wonderful!

and no it’s not.  My wife grew up in Italy and she loves garlic so I do have to dance a dance around it.  

Where is she from? I was there only once (one week in Rome and another two weeks in Tuscany). We will definitely be making a return. 

lousubcap

I generally live by the "You can never have too much garlic" but once upon a time or two I really laid in on at a Mongolian BBQ restaurant.  A few hours into a deep sleep I was banished to another bedroom.  Dracula would not have had a chance. 

I am still pushing the envelope and riding the slightly reduced sense of smell SWMBO now appears to have. Or the off-gassing may be reduced as well.   Not an experiment or conversation I have had or will have.  Have not yet found the limit.  But I also do not push as hard. 

@GrateEggspectations - I recall you serving that up before with great reviews.  I need to give it a go.

TechsasJim

GrateEggspectations said:

TechsasJim said:

GrateEggspectations said:

@TechsasJim

My condolences. Not easy to have to bob and weave around garlic. 

White wine, blue cheese and heads of garlic with the top chopped off. 

Will try to remember to post a cooked photo. 

Sounds wonderful!

and no it’s not.  My wife grew up in Italy and she loves garlic so I do have to dance a dance around it.  

Where is she from? I was there only once (one week in Rome and another two weeks in Tuscany). We will definitely be making a return. 

Milan.  Or as she would say Milano

GrateEggspectations

Coming along.

Acn

Pan seared salmon with roasted chipotle salsa, garlic roasted Brussels sprouts, and Carolina gold rice.

lousubcap

@GrateEggspectations I would like to know the time and spit-ball cooking temp as the process looks great but of some duration.

Botch

lousubcap said:

I generally live by the "You can never have too much garlic" but once upon a time or two I really laid in on at a Mongolian BBQ restaurant.  A few hours into a deep sleep I was banished to another bedroom.  Dracula would not have had a chance. 

I am still pushing the envelope and riding the slightly reduced sense of smell SWMBO now appears to have. Or the off-gassing may be reduced as well.   

Oddly, too much garlic has never raised its head during off-gassing (belching, I probably couldn't tell).
Its the next morning, when I step into the shower and start scrubbing my nose (my starting point I guess) that the garlic smell hits, hard.  
 
Heh, is Saturday the new Friday?