What Are You Chef-ing Tonight, Dr?

Canugghead

caliking said:

Spam musubi. It's good stuff!

Pretty plate to put spam on maps.

Canugghead

GrateEggspectations said:

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:

Congrats on your new toy, looking forward to an Ooni vs. Geek Chef head to head on ewetube 

lousubcap

Quick learner right there.  Great looking pies. 

GrateEggspectations

@Canugghead

Wasn’t an Ooni unit; dough was an Ooni recipe. Unit was actually PC-branded. They got it with points. 

caliking

lousubcap said:

Having spent a few years in Hawaii, spam is king.  Enjoy it for what it is and the many creative ways it is incorporated into food dishes.  The salt content is a bit heavy but there you are.  FWIW-

@caliking - a beautiful plate right there. 

Thanks. Used the lower sodium SPAM FWIW, and oyster sauce instead of soy sauce. Also, amped up the rice vinegar when seasoning the rice. Not as salty as some recipes, but still saltier than what we typically eat. Still delicious

Canugghead

@GrateEggspectations I see, they couldn't sell at regular price of 299 and ended up clearing them sub 200, looks decent but I like yours better.

kl8ton

Went salmon fishing the other night. Taste testing a variety of rubs. I'm out of raging River which I usually use. I'm also out of teriyaki which I usually use. I stop by the Ace hardware which has a lovely selection of rubs and sauces.  I'm going to go low and slow with some and high and fast with others. And as usual I will forget what rub I put on which fillet.

Legume

Not much to look at, but there's a brat in the middle under that beer, onion, mustard gravy and there are smashed potatoes under that beer, onion, mustard, cheese sauce.   Broccoli and kraut along for the ride.

lousubcap

I like the way you roll.   ^^^^  That combo is a true brat plate banquet!

Canugghead

Wild caught pink salmon from supermarket...


24-hr soy/wine based brine; rinsed and air dried overnight; smoked 4-hr at 190F in XL. Had a brain fart and forgot to line bottom with foil, huge PITA removing the pieces from the screen   

caliking

Nice @canugghead!

Did you use an A-maze-n smoker type of setup? How about the heads? I picked up salmon heads once, and they were delicious off the egg. 

GrateEggspectations

Stir fry on the Large. 

Canugghead

caliking said:

Nice @canugghead!

Did you use an A-maze-n smoker type of setup? How about the heads? I picked up salmon heads once, and they were delicious off the egg. 

Thanks! These were headless (non ethnic supermarkets usually don't sell fish with head, lol), I cut off the tail end and front end to get even chunks for smoking. swmbo steamed the trimmings with fermented black beans, chili, ginger, soy sauce for dinner, yum.

Didn't use my Amazn tray, with FB500 I was able to maintain low temp of 190F. Used Maple Leaf lump with few small chunks of these Niagara wine barrel oak, look at the wine ring! The mild wine smoke pairs well with the soy/wine marinade.

caliking

GrateEggspectations said:

Stir fry on the Large. 

... 

Love the contrast of colors, textures, and flavors here. 

GrateEggspectations

@caliking

Thanks. Love me some pineapple in a stir fry. 

MasterC

London broil, roasted potatoes and garlic with grilled asparagus

lousubcap

Yes sir.  I know that when you post a cook I am in for a real visual treat. 

True food porn with photo three-magazine quality.  Nailed the banquet. 

GrateEggspectations

@MasterC

That looks great, as always. 

….Even a cameo from the greens in there. 😉

Botch

Greek Grilled Chicken.  The recipe had red-chile flakes in it, but I had just finished a jar of pickled jalapeños so I soaked the thighs in that for 36 hours instead.  Could taste the heat but I still prefer using dill pickle juice.  
 

 

GrateEggspectations

@Botch

Neat approach. I’ve similarly used pickled jalapeño brine (on pork chops) and enjoyed it as well. Principally, I just enjoy recycling anything that can be used as a brine. We keep big tubs of feta in the fridge and I must say I’m tempted to try that too. 

Botch

Botch said:

Greek Grilled Chicken.  The recipe had red-chile flakes in it, but I had just finished a jar of pickled jalapeños so I soaked the thighs in that for 36 hours instead.  Could taste the heat but I still prefer using dill pickle juice.  
 

 

Several of the internetz experts (Kenji, Chef John, etc) have touted this method for getting crispy, almost-fried skin from baked chicken; dusting the skin with a 50/50 mixture of cornstarch/baking powder (or .3/.3/.3 along with salt if you hadn't previously brined the chicken).  It does give you crispy skin, but I'm abandoning the method.  
Yesterday after lunch my gut was making noises that drowned out the F-35 exercises on base.  Didn't think too much of it, but then I spent half the night on the porcelain, it wasn't pleasant.  This morning I felt fine, had two more thighs for lunch, and my gut's churning full-speed again (I am not looking forward to this evening).  I'm thinking its the BP, and wondering if I should drink some diluted vinegar (yum) to neutralize it.   Ugh.   

Thatgrimguy

ColtsFan

Tri-tip tonight 

Corv

The bread's beautiful!

caliking

Botch said:

Botch said:

Greek Grilled Chicken.  The recipe had red-chile flakes in it, but I had just finished a jar of pickled jalapeños so I soaked the thighs in that for 36 hours instead.  Could taste the heat but I still prefer using dill pickle juice.  
 

 

Several of the internetz experts (Kenji, Chef John, etc) have touted this method for getting crispy, almost-fried skin from baked chicken; dusting the skin with a 50/50 mixture of cornstarch/baking powder (or .3/.3/.3 along with salt if you hadn't previously brined the chicken).  It does give you crispy skin, but I'm abandoning the method.  
Yesterday after lunch my gut was making noises that drowned out the F-35 exercises on base.  Didn't think too much of it, but then I spent half the night on the porcelain, it wasn't pleasant.  This morning I felt fine, had two more thighs for lunch, and my gut's churning full-speed again (I am not looking forward to this evening).  I'm thinking its the BP, and wondering if I should drink some diluted vinegar (yum) to neutralize it.   Ugh.   

The chix looks great!

I don't think your GI malaise stems from the baking powder. Your stomach acid would have neutralized/buffered it. Or, vice versa.

Canugghead

Another batch of lo n slo salmon, this time it's filets and I didn't forget the foil 

Ybabpmuts

Looking sweet. I wish I could cook salmon without all that white shmegma coming out. Fish shmegma is the worst. I know, I have a first edition of the book of shmegma that my dirty old father kept in the closet with all those weird leather things he collected. I don't buy salmon any more, I always buy cod loin, because if there's any shmegma, it makes total sense that it came from a loin.

Ybabpmuts

Oh and remember, I have issues.....

danhoo

Seeing if I can post on a phone 

A couple of pichana steaks for a snack

lousubcap

Love me picanha.