What Are You Chef-ing Tonight, Dr?

Ybabpmuts

Can you send me your chewiest piece of fat. I'm thinkin I could feed it to my sister Beulah because she just never shuts up. My uncle once got so mad at her and told her to shut her pie hole, but she kept on talking and then poppa pointed out that her bum clinched up, then he started spewing something to momma about not teaching the kids which end the pies should go in. God, I can't wait to get out of here. Neither of my ends want pie

EzraBrooks

The kid asked for lasagna

NDG

Made huge batch of Pesto earlier today.  Dinner was blackened chicken pesto pasta & then Ultimate Peach Cobbler.  Burnt the bottom, but still damn good with scoop of vanilla.

GrateEggspectations

Carbonnade Flamande. Made enough for the in-laws. 

ColtsFan

Indiana sweet corn and skirt steak. I have a fresh garden tomato too!

dbCooper

Kalbi and a immature habanero that some vermin bored a hole into.  It had great flavor and nice heat, anxious for the others to ripen up.

caliking

Nice @dbcooper! caliqueen's habanero crop has been pretty decent this year. Time to make some hot sauce. 

Wooderson

I was going to post a porterhouse that i cooked while camping over the open fire and then threw in a cast iron with butter, thyme, garlic and rosemary that was absolutely delicious but posting more than one pic on mobile on this cantankerous pc site is more than i want to deal with.   Just showing the bone pic

lousubcap

That bone pic tells the story.  And the cast iron finish is one I need to try. 

johnmitchell

@Wooderson. The only thing that could improve that plate is a dirty fork😉

NDG

sockeye Salmon - added to nicoise salad (instead of tuna).  I pulled fish at 120F - texture & moisture perfect!  I usually overcook - so pull at 120 will be my new normal

bubbajack

Fajitas, on the firedisk,

Grogu

Today was the wife’s actual birthday, so I finally took a swing at making her one of her favorite dishes, Indian curry. I’d posted a bit back about how her favorite Indian restaurant nearby had closed, and @caliking graciously shared a recipe to try. I didn’t track down an Indian grocer, so I had to go with spices from the standard grocery store. I found everything except black cardamom and mustard oil. I substituted using more green cardamom in place of the missing black and swapped ghee in for the mustard oil. I adlibed a bit and added coconut milk in place of the water at the end of the recipe. I don’t think I’m competing with a proper Indian restaurant yet, but the wife was very happy with her birthday dinner and said it was far far better than the premade curries in a jar I’d tried in the past to provide her Indian fix. My wife told me I had to take a moment out of her birthday evening to get on here on properly thank @caliking, so I’m honoring her birthday wish. Thank you!

Canugghead

Yum, I'm sure it tastes as good as it looks. That's a lot of curry points 
Happy Birthday to your better half.

caliking

Most excellent @Grogu !! Makes me happy to hear that y'all enjoyed it so much, especially on your lovely bride's birthday. 

Please wish her a very happy birthday from us. 

PS - PM me your address if you'd like to have some black cardamom. 

lousubcap

That is a great gesture and cook right there.  Congrats for accepting the challenge and then nailing the outcome.

TechsasJim

Just part of what went down last night.    Things were moving so fast I didn’t take enough pics.   Could have been bc bourbon was involved…

Canugghead

Pig trotters in resurrected IP. Gelatinous goodness.

MasterC

Five dollars and twenty-five cents for dinner at camp tonight, McDonald's wants that for a sandwich.
Pork tenderloin- $4.25
Rice-$1




Leftovers yes


Eating cheep but good 

caliking

Nice @MasterC. I sometimes forget how quick, simple, and delicious pork tenderloin can be. Checks off a lot of boxes!

caliking

Canugghead said:

Pig trotters in resurrected IP. Gelatinous goodness.

Drooling! What else did you add to the pot? Any discernible difference in flavor, texture vs. the usual low 'n' slow method?

lousubcap

@MasterC - great cook and plate right there.   Never a doubt with you at the helm. 

paqman

@Canugghead resurrected?

Ybabpmuts

I think I went out with gelatinous goodness in high school. She had slippery hands and pants that looked they were made of almost clear jello. I never got to the goodness, she was too slippery from all of the gelatinousness. 

Canugghead

caliking said:

Canugghead said:

Pig trotters in resurrected IP. Gelatinous goodness.

Drooling! What else did you add to the pot? Any discernible difference in flavor, texture vs. the usual low 'n' slow method?

TBH swmbo made it and I don't have a clue, she's mad I posted this gross dish, heard her mentioned tamarind, star anise, ketchup, garlic, sweet soy sauce, etc.  We don't have this often and can't recall the last time we did lo and slo. I'm thinking lo n slo was better, same with curry.

Canugghead

paqman said:

@Canugghead resurrected?

second post on this page...
https://eggheadforum.com/discussion/1177900/ot-what-are-you-doing-right-now/p2804

NDG

Shrimp & Tofu Stir Fry . . Inside wok cook on the BlueStar range 

paqman

Canugghead said:

paqman said:

@Canugghead resurrected?

second post on this page...
https://eggheadforum.com/discussion/1177900/ot-what-are-you-doing-right-now/p2804

I blame this on the lack of mobile view… I was 200 posts behind 😳

Canugghead

paqman said:

Canugghead said:

paqman said:

@Canugghead resurrected?

second post on this page...
https://eggheadforum.com/discussion/1177900/ot-what-are-you-doing-right-now/p2804

I blame this on the lack of mobile view… I was 200 posts behind 😳

Never tried mobile version, comfortable with browser desktop view.

caliking

Canugghead said:

caliking said:

Canugghead said:

Pig trotters in resurrected IP. Gelatinous goodness.

Drooling! What else did you add to the pot? Any discernible difference in flavor, texture vs. the usual low 'n' slow method?

TBH swmbo made it and I don't have a clue, she's mad I posted this gross dish, heard her mentioned tamarind, star anise, ketchup, garlic, sweet soy sauce, etc.  We don't have this often and can't recall the last time we did lo and slo. I'm thinking lo n slo was better, same with curry.

Sounds good to me  

I agree... love the convenience of the IP, but things don't render quite the same way.