What Are You Chef-ing Tonight, Dr?

Canugghead

@caliking
Nice motorist (non pedestrian) cook! imo presentation is SR worthy 

lousubcap

Taking on that challenge is impressive and you did it proud @caliking .  I would crush that. 

Edit to add a video regarding the omelet.

:

https://www.youtube.com/watch?v=rFAddL8g8mw

caliking

@lousubcap - if you only knew how many times I've watched videos of the Kichi2 guy making omurice! Thanks for the assist... I was too lazy to post a link/video explaining what it is.

lousubcap

That video is well worth the watch, definitely on a periodic revisit-but only for the enjoyment.  I know that is a challenge I will be quite happy to eyeball only.  Again-well done right there. 

Canugghead

Lamb shoulder chops, simple SPG, SV 135F for 3.5 hrs, brushed with melted ghee and gasser seared. Mostly tender except near the bone (sinewy chewy), next time should try 5-6 hours. Topped with garden tomato-mint sauce, with frozen fries and salad.

caliking

I’ll take a plate of that over here, please!

MasterC

Ho hum in a rut

LetsEat

Pizza!

Campbell2N

Garlic shrimp pasta with cherry tomatoes and hot peppers from a friend’s garden. Added zucchini and summer squash. 

Legume

Hatch chile.  1 minute to roast with a weed burner (egg wasn't lit), one minute to rub the skin off under cold water.  Now diced and mixed into some mac cheese.

GrateEggspectations

@Legume

Hope the mac is on deck and is photogenic. 

Legume

GrateEggspectations said:

@Legume

Hope the mac is on deck and is photogenic. 

Not too fancy or photogenic, but it's serviceable.

lousubcap

Some great pasta forward dishes tonight @Campbell2N and @Legume.  Sweet!

GrateEggspectations

@Legume

Could sure go for a plate right now. 

FSUMark

Got an 11lb pork butt about to go on for a nice overnight sleep to be ready for some football tomorrow. 

GrateEggspectations

I love you, Mr. Maillard.

Pics in Vanilla’s random order.

(Edit: Cross-cut for the enthusiasts.)

dbCooper

@GrateEggspectations - Steak looks awesome.  The gravy looks something beyond that.  Nice!

dmourati

Cedar planked salmon with Raging River rub and a maple butter glaze.

lousubcap

@GrateEggspectations - I knew full well that the $$ shot was gonna be there, thank you.  The cook's tour of that banquet was fantastic.  Love the crust on those potatoes.  That is a top-shelf plate right there, in whatever Vanilla order.  Nailed it across the board. 

GrateEggspectations

dbCooper said:

@GrateEggspectations - Steak looks awesome.  The gravy looks something beyond that.  Nice!

Thanks. Sweet onions and mushrooms browned in butter before adding Worcestershire, sour cream, milk, salt and pepper and Gorgonzola. 

caliking

good grief, @GrateEggspectations... that post was like pornhub for food

Buckwoody Egger

Salmon raised direct

Dyal_SC

Slop sloppy joes with jalapeño’s, onions and tomatoes on Martin’s sesame buns. Simple yet effective.  And yes, I just took a picture of a sloppy joe. 😁 🎃 🌶️ 

lousubcap

@Buckwoody Egger I'm all in with 135-140*F salmon finish temperature.  But I've gotta say, I have eliminated the *F tenth's reading from all my digital thermos.  I can't cook to that level of accuracy.  I will cut slack to those who work in *C for that feature. 

Buckwoody Egger

@lousubcap not sure if that’s an option for the my thermapen but agree.  

The egg thermo read 425 for the cook. The salmon, as pictured and pulled, started at around 132 when thermapen first inserted and I watched the temp climb and then snapped the picture. 

30 years ago in the restaurant days there wasn’t an instant thermometer in sight. The process for salmon was grill skin side down until the outside is cooked, flip it over, peel the skin. Grill a couple minutes then rotate 90 degrees to create the cross hatch while it grills a couple more minutes. Plate it with sides and throw in the window under the heat lamps for the expediter to send it along.  

Botch

Buckwoody Egger said:

30 years ago in the restaurant days there wasn’t an instant thermometer in sight. The process for salmon was grill skin side down until the outside is cooked, flip it over, peel the skin. Grill a couple minutes then rotate 90 degrees to create the cross hatch while it grills a couple more minutes. Plate it with sides and throw in the window under the heat lamps for the expediter to send it along.  

Cooks Illustrated used to preach grilling salmon, skin-side down, just until that white foamy goop (albumen?) just started oozing to the upper surface; pull and serve.  That's always worked for me, did you ever use this method?  

Ybabpmuts

Yummy ... albumen.

Battleborn

Can’t say that I’ve ever temp’d salmon. It is always a feel/look cool for me. That salmon looks amazing, I may have to grill it direct next time. 

Legume

Stuffed hot Hatch chiles.  Feeling the burn.

Buckwoody Egger

Botch said:.  

Cooks Illustrated used to preach grilling salmon, skin-side down, just until that white foamy goop (albumen?) just started oozing to the upper surface; pull and serve.  That's always worked for me, did you ever use this method?  

That sounds bankable as Cooks Illustrated is great.  Probably something related to flakiness is achieved when the white goop gets moving.  So before thermapen and at home yes that would have told me it’s good to go but before thermapen I always overcooked it out of caution.

I prefer a little more char on top and caramelization of the teriyaki but stay conservative for the rest of the fam. For this cook it was around 115 internal when I flipped it back to skin down and pulled at 130.