What Are You Chef-ing Tonight, Dr?

lousubcap

Great cook and $$ shot.  For those of us on this side of the pond 45*C=113*F (perfect stop spot) and 50*C=122*F.  Doesn't get any better than that.  Nailed the entire cook!

caliking

Dude...

Campbell2N

Shotgun shells with fresh ground pork, seasonings and cheddar cheese. Smoked with pear wood. 

GrateEggspectations

CPFC1905 said:

3lbs of sirloin on the bone. Ex dairy herd. Slow to 45c then sear to 50 and then rested. Accompanied by Chermoula marinated veg. 

^^^ Wow. 

shtgunal3

Campbell2N said:

Shotgun shells with fresh ground pork, seasonings and cheddar cheese. Smoked with pear wood. 

Can we be friends?

caliking

First go at matcha madeleines. 

lousubcap

^^^^ looks like a winner right out of the gate. 

caliking

Chef-ed by caliqueen last night… “Chicken with 40 cloves of garlic”. She also made a veg pilaf, and shiitake mushrooms for sides. 

She gets me. I think I’ll keep her

Canugghead

@caliking Nice, swmbo made chicken dinner too - Amy and Jacky IP chicken pho, no pic. Can I trade our leftover with yours (if any of course)?

I bet you don't need this to ward off the evil spirits 

caliking

I'll trade, @Canugghead ! I have that chicken pho recipe bookmarked (from when you posted it recently)... looked delicious. 

Definitely no vampires near me, since dinner last night

Wooderson

GrateEggspectations

Just a humble plate of roasted potatoes, sausage, corn and tomato salad. 

Botch

 
Made another batch of cream cheese.  Instead of heating the milk/cream to 190˚ and adding lemon juice until it curdled, I heated it to 140˚ and added a cream cheese culture I ordered from either "Cultures for Health" or cheesemaking.com, can't remember which.  The culture package said to leave the milk out on the counter overnight, a bit nervous about doing that but I guess I'm intentionally "spoiling" it anyway, so I'll let you know if it kills me.  This time I'm saving the whey to use to make my bagel dough, see what that brings to the party (it is in the frig now).   

kl8ton

CTM, BSCB, and frozen pizza with bbq seasonings.  All on the egg. No pics. 

dbCooper

4TheGrillOfIt

SRF Tri-tip

fishlessman

my sashimi prep cook at work

lkapigian

I can’t compete with the posts in this thread , and I rarely cook a “ dinner” but for our Faux Anniversary, Linda wanted Rib Eye , some some A5 Wagyu, Twice BakedPotatoes and Sous Vide Broccoli 

lousubcap

You had me at the A5.  You have treated the occasion quite well to be able to request and then have it delivered.  Even that small portion is likely overload but so worth it.  The rib eyes and spuds look incredible as well.  Eating well on the home-front.  I would celebrate Faux Anniversary on a least a monthly basis for that banquet!

lkapigian

lousubcap said:

You had me at the A5.  You have treated the occasion quite well to be able to request and then have it delivered.  Even that small portion is likely overload but so worth it.  The rib eyes and spuds look incredible as well.  Eating well on the home-front.  I would celebrate Faux Anniversary on a least a monthly basis for that banquet!

Thank You!

caliking

Good lookin' plate @lkapigian. I haven't tried much SV veg, but want to. What was your MO for the broccoli?

lkapigian

caliking said:

Good lookin' plate @lkapigian. I haven't tried much SV veg, but want to. What was your MO for the broccoli?

Thanks @caliking I went 183 for 30 minutes salt and butted, veggies to well in the bath. -Asparagus is the best 

MasterC

Top sirloin in gravy on egg noodles. Comfort food on dreary day.

GrateEggspectations

Nice cooking, @lkapigian. Way to treat the Mrs.!

We’re not far behind you, as we’ve got an anniversary this week and have scored two date nights. 

lkapigian

GrateEggspectations said:

Nice cooking, @lkapigian. Way to treat the Mrs.!

We’re not far behind you, as we’ve got an anniversary this week and have scored two date nights. 

Congratulations @GrateEggspectations ! I never even knew I had an anniversary LoL, we've known each other for 26 years, and about 15 years ago I noticed more and more of her stuff @ the house then one day she never left, I guess that was the day 

MasterC

Cornish hen and roasted pineapple 
Dressed the pineapple with spicey pineapple head then placed on the rotissere 



Hens were cooked on the large with direct heat

GrateEggspectations

@MasterC

Nice cook. Did you combine those on your fork? Seems like a good sweet and salty play. 

bubbajack

lkapigian said:

I can’t compete with the posts in this thread , and I rarely cook a “ dinner” but for our Faux Anniversary, Linda wanted Rib Eye , some some A5 Wagyu, Twice BakedPotatoes and Sous Vide Broccoli 

Hell Yea!

Botch

Blech.
The TV "chef" on our local noon news is making "Beefy Peanut Butter and Jelly Wraps" today.
Blech.  

Gulfcoastguy

Botch said:

Blech.
The TV "chef" on our local noon news is making "Beefy Peanut Butter and Jelly Wraps" today.
Blech.  

Peanut butter hamburgers used to be the big thing at a bar off of Bourbon Street. I tried one once and went back to their other half dozen excellent burgers. Sadly the bar didn’t make it through Covid.