What Are You Chef-ing Tonight, Dr?

Dobie

lousubcap said:

Since @Ozzie_Isaac mentioned A5 in the WAYDRN thread and today was one of the 9 times a year (yes, I have specific dates for the debauchery)  I mess with the Japanese A5- a few pics (not worthy of a photo designation);

Ready to go: The marbling is insane-

Not enough personal stones to go caveman (and given the fat and marbling, will never go there) so high heat cast-iron: Around 550*F on the dome-

Sliced and diced for the finish-

I will warn you, I have never done cocaine but this is dang near addictive.  Programmed for nine times a year at around 4-5 ounces per event. 

At my age, I am glad I am enjoying this.  For those who likely have many more laps of the sun than me-it is worth the experience.  You owe it to yourself at a minimum!

Happy Friday-

GrateEggspectations

Borrowed a B-I-L’s pizza oven while he’s enjoying a 5-week European vacation (mostly Italy and Switzerland, I think). We are just beginning to play with it. Dough was great - Ooni recipe. 

Our first attempt:

lousubcap

@GrateEggspectations You climbed the learning curve in extremely short order! Do you get to keep his stable of rides in full working order as well??

Legume

Canugghead said:

lousubcap said:

Now that is a fun dining evening right there. 

Forgot to mention, it's all you can grill plus Indian and Chinese buffet stations. There's also a flag on a stand next to the grill, when you're done grilling just knock the flag down, as in 'I surrender', and the waiter would take the grill away 

I ate at a BBQ nation my first trip to Bengaluru in 2015 - exactly as you describe.  I had no idea the real meal started after the all you can eat hibachi. I think ours was the only table that wasn't celebrating a birthday.

GrateEggspectations

lousubcap said:

@GrateEggspectations You climbed the learning curve in extremely short order! Do you get to keep his stable of rides in full working order as well??

Thanks, but there is a very high ceiling for growth. The dough was slightly thicker on the pies than I would have liked. I also would have liked to get a little exotic on toppings, but we used what we had on hand. 

Different B-I-L, but if I also got access to the fast cars, maybe I could open up shop as a pizzeria with ultra-fast delivery. I could hire you as a driver, as I know you have experience at breakneck speeds. 

Canugghead

Legume said:

Canugghead said:

lousubcap said:

Now that is a fun dining evening right there. 

Forgot to mention, it's all you can grill plus Indian and Chinese buffet stations. There's also a flag on a stand next to the grill, when you're done grilling just knock the flag down, as in 'I surrender', and the waiter would take the grill away 

I ate at a BBQ nation my first trip to Bengaluru in 2015 - exactly as you describe.  I had no idea the real meal started after the all you can eat hibachi. I think ours was the only table that wasn't celebrating a birthday.

fwiw, we visited the place several times but not for birthday. stopped visiting since my parents passed.

Canugghead

Just finished making APL side ribs for the weekend. 

Couple of ends for midnight snack

caliking

Canugghead said:

lousubcap said:

Now that is a fun dining evening right there. 

Forgot to mention, it's all you can grill plus Indian and Chinese buffet stations. There's also a flag on a stand next to the grill, when you're done grilling just knock the flag down, as in 'I surrender', and the waiter would take the grill away 

Bookmarked for the next trip home!

lousubcap

@Canugghead those are some great looking ribs right there.  Nailed 'em. 

Canugghead

Thanks @lousubcap APL ribs are nice but I don't make it often, too many ingredients and steps.

Acn

Cheated a bit and made gozleme with a flour tortilla.  Filing had a cumin spiced ground beef and spinach mixture, stirred with some feta.

paqman

Ragingirishman2

Not close to the quality this group produces but I did some quick chicken, onions, and peppers on the Blackstone. I’m still getting a little sticking and thinking I need to do some more seasoning. 

Acn

Burmese chicken over cauli rice.  Basically chicken thighs cooked in puréed shallot, tomato, garlic, ginger, lemongrass, and ground turmeric.

JohnInCarolina

Not tonight but this morning.  Made French toast for the first time.



Pretty pretty… pretty good!

lousubcap

No way with the ages of your kids that this was the first time with French Toast. 

shtgunal3

Bacon, bantam egg, & cheese biscuit

JohnInCarolina

lousubcap said:

No way with the ages of your kids that this was the first time with French Toast. 

It’s funny but it’s true.  Our girls have always been into pancakes (and lately eggs) for breakfast. 

Legume

Freedom toast, John.  Freedom toast.

Acn

GrateEggspectations

Acn said:

Great sear on those. Money shot for the win?

JohnInCarolina

Khorovats

FrostyEgg

shtgunal3 said:

Bacon, bantam egg, & cheese biscuit

Now that's my kind of breakfast! Homemade biscuit?

shtgunal3

@FrostyEgg freshly processed bacon, egg from the yard and biscuit from the freezer. 

ryantt

Just a few pancakes for Norah’s breakfast.   

TechsasJim

Chicken skewers for the Wife and daughter.   My spin on a pepper steak that a local Tex-mex shop serves up

caliking

I like how you think @TechsasJim

TechsasJim

caliking said:

I like how you think @TechsasJim

I’m sure you know the dish I’m ripping there.   I get it every time I go to Lupe’s.  

shtgunal3

@dbCooper a few weeks back I placed an order with Oak Barn Beef. This is a combination of their beef kabobs and Denver steak. Both were very good. Thanks DB. I was not disappointed.

CPFC1905

Variation upon surf and turf.

Plenty of CI action here;
Lamb rump steak (yes, I did think they were beef, but absolute result though as they were delish') each about 100g (about a million of your Ameri-Oz's)
Plancha up to 350C (about 38 trillion of your Ameri-heits), 90 seconds each side for the sear, then parked up to rest.

Small prawns marinated in chilli and garlic, touch of lime juice & olive oil. Boom - in the sizzling skillet, flamey! Then the wine goes in.

Decent quality burgers with SPG, next on the plancha while the lamb rests.  Crunchy crust.

Halloumi on to the CI grid with the vents closed. Less than a minute each side.



Squeaky cheese done over the coals



The money shot