What Are You Chef-ing Tonight, Dr?

Battleborn

Tri-Tip with Chimichurri, corn salad with some avocado and roasted sweet potatoes. All while watching football. Life is good. 

GrateEggspectations

Battleborn said:

Tri-Tip with Chimichurri, corn salad with some avocado and roasted sweet potatoes. All while watching football. Life is good. 

That plate looks great. 

Are you already decorated up for Halloween?! It’s almost two months away! 😂

Battleborn

GrateEggspectations said:

Battleborn said:

Tri-Tip with Chimichurri, corn salad with some avocado and roasted sweet potatoes. All while watching football. Life is good. 

That plate looks great. 

Are you already decorated up for Halloween?! It’s almost two months away! 😂

“Decorated up”, no. This is just the pre-decoration. The real stuff comes out the beginning of October. 

GrateEggspectations

Battleborn said:

GrateEggspectations said:

Battleborn said:

Tri-Tip with Chimichurri, corn salad with some avocado and roasted sweet potatoes. All while watching football. Life is good. 

That plate looks great. 

Are you already decorated up for Halloween?! It’s almost two months away! 😂

“Decorated up”, no. This is just the pre-decoration. The real stuff comes out the beginning of October. 

Lol.

I feel your pain. My mother-in-law sometimes starts the Christmas music as early as July. 

paqman

Making beef stock, roasted a bunch of bones, and then into the instant pot!

Botch

Cascatelli with Spicy Tuna/Tomato Sauce
 

 
I first saw cascatelli on, iirc, a 60 Minutes episode a couple years ago.  It supposedly took 3 years to design the shape, to 1) maximize sauce clinging, 2) stay on the fork easily, and 3) maximize "tooth sinkability" (I assume this is different from al dente).  It was okay on all three counts, but a solution in search of a problem?
 

 
I went to the mfg's website but they were sold out for the next six months already, and I kinda forgot about it; expen$ive too.  Found it a couple weeks ago in the health-food store, only $4 for a 1-lb box, so I picked it up.  
The 4-oz can of "Spicy Tuna" I had picked up in the asian grocery, and it was spicy!  I'll leave out any black pepper and cayenne next time, whoo!  

JohnInCarolina

Botch

^^^ So, was Otto's nose working overtime while you were slicing them up?  

JohnInCarolina

Botch said:

^^^ So, was Otto's nose working overtime while you were slicing them up?  

I made the mistake of letting some of the juice in the foil packet I wrapped the ribs in leak out on the deck, on the way to the trash bin outside.  The next time I took him outside, he had zero interest in doing anything but sitting there and licking up every spot of that 2 inch puddle on the deck. 

caliking

JohnInCarolina said:

Botch said:

^^^ So, was Otto's nose working overtime while you were slicing them up?  

I made the mistake of letting some of the juice in the foil packet I wrapped the ribs in leak out on the deck, on the way to the trash bin outside.  The next time I took him outside, he had zero interest in doing anything but sitting there and licking up every spot of that 2 inch puddle on the deck. 

Now you can train him to be a grid-cleaner, and get that MM taken care of.

caliking

@Botch - same. Tried it some time back, and was underwhelmed. The novelty of a new pasta design, and the principles behind it, were kinda cool though.

If your local library has it, this book is fun to flip through. Includes recipes for different pasta types. 

https://www.amazon.com/Geometry-Pasta-Caz-Hildebrand/dp/1594744955/ref=asc_df_1594744955/?tag=hyprod-20&linkCode=df0&hvadid=312166025508&hvpos=&hvnetw=g&hvrand=2247384332655235643&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027845&hvtargid=pla-524557040138&psc=1

TechsasJim

Battleborn said:

GrateEggspectations said:

Battleborn said:

Tri-Tip with Chimichurri, corn salad with some avocado and roasted sweet potatoes. All while watching football. Life is good. 

That plate looks great. 

Are you already decorated up for Halloween?! It’s almost two months away! 😂

“Decorated up”, no. This is just the pre-decoration. The real stuff comes out the beginning of October. 

My wife loves Halloween and this year my daughter and Son in law are throwing the party.   I’ve already been building props, etc for it.   Told my wife I don’t like Halloween stuff when it’s 105* out.  Here is one of the props    

GrateEggspectations

Chef’d a fave of mine and invited the extended family to join - Carbonade Flamande Stew. S-I-L roasted potatoes in duck fat.

The only modifications I performed to the recipe were that I added a ton of garlic and also added maybe 3/4 cup of red wine. Once in the oven, I cranked the heat at 425F and let the liquid reduce and thicken considerably. 

I love this recipe. 

https://www.ricardocuisine.com/en/recipes/6229-carbonade-flamande-

fishlessman

GrateEggspectations said:

Sole on ratatouille and a bed of brown rice. 

(Edit: We are lucky to have several gracious neighbours who bring us vegetables from their gardens throughout the summer. Received a few appreciated deliveries this week and chose a recipe accordingly.)

that looks awesome for a summer dish. for some reason i cook more fish in the winter months. that should change

caliking

bookmarked @GrateEggspectations ! Looks terrific. And, sounds like you used an appropriate amount of garlic  

Dyal_SC

One of the boys was angry this morning about having Cinnamon Toast Crunch for breakfast instead of tacos. So tonight is taco Monday.  There is something about freshly chopped pico with a squeeze of lime that hits my soul. 

Dyal_SC

Marinated steak tacos with charred corn, pico and hatch chili sauce on the finest china. 

caliking

Most excellent! Did they make up for the Cinnamon Toast Crunch?

Legume

Wife made caponata, so we drowned some ravioli in it.  Always a nice meal.

Ybabpmuts

@Dyal_SC

Just so you know, you CAN get a version of Captain Crunch Berry, that's nothing but the berries. 

Dyal_SC

Indubitably, @caliking. He ate 4 (just steak and cheese) tacos. The dog swiped his fifth.

ColbyLang

Ole Millie Nelson. My Aussie Doodle is such a good counter top/table top shopper that he’s now on a “collar”. Multiple remotes. No shock yet, the buzz scares him off of everything 

Campbell2N

Tuesday tuna noodle casserole

Canugghead

relocated

lousubcap

@Canugghead I see what you did there and don't buy it! 

GrateEggspectations

Pretty proud moment. Really feel I nailed this brown toast. Probably a perfect 2.5 or so on Cap’s doneness scale. I feel I can retire from chef’ing now. 

Ybabpmuts

Why is there a hole in it? I'm starting to wonder what you really meant by you nailing it. 

Legume

I see a picture of a man with a beard.  I wonder who that could be.

Ybabpmuts

Jesus, the toast of turin.

caliking

I've had an omurice-shaped hole in my heart for quite a while. This was more of a "proof of concept" cook. 

Gussied up leftover sushi rice + omelet + demi glace (saved from Jan 2022, for precisely this reason).

 Looks like a hot mess... presentation of the omelet part of it needs some work Farkin’ delicious, though!!