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What Are You Chef-ing Tonight, Dr?

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Comments

  • Dyal_SC
    Dyal_SC Posts: 6,243
    Sign me up, @Thatgrimguy !
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  • GrateEggspectations
    GrateEggspectations Posts: 9,967
    @caliking

    Tell me more about the carbonara. Looks great, and I love a good carbonara. What recipe did you use?
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  • caliking
    caliking Posts: 18,871
    fishlessman said:
    caliking said:
    Dyal_SC said:
    Looks amazing as usual @caliking ! What’s that on the side?
    Thanks! Its some kind of skinny green eggplant from the garden. EVOO, balsamic, S&P, then roasted in the big clock in the kitchen.

    been seeing those skinny eggplants in the asian section, must be 4 or 5 kinds. i think those would be thai. i know they are between the golf ball ones and the rainbow colored ones. until covid there was just the big purple italian ones...
    caliqueen tells me they were Green Knights. They were slightly bitter, and may have tasted better made some other way, like in a stew or braise.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,871
    GrateEggspectations said:
    @caliking

    Tell me more about the carbonara. Looks great, and I love a good carbonara. What recipe did you use?
    https://www.pastagrammar.com/post/perfect-carbonara-every-time-the-scientific-carbonara-recipe

    I doubled the recipe, and used pecorino + grana padano. The sauce was more like a paste when I was about to load it into the SV, so I added 2 more yolks (total 6). Probably could have easily added 2 more. I also had to thin the sauce with reserved pasta water, after pulling it out of the bath.

    Well worth the effort, though. Pretty forgiving, and the sauce was silky smooth. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,049
    caliking said:
    GrateEggspectations said:
    @caliking

    Tell me more about the carbonara. Looks great, and I love a good carbonara. What recipe did you use?
    https://www.pastagrammar.com/post/perfect-carbonara-every-time-the-scientific-carbonara-recipe

    I doubled the recipe, and used pecorino + grana padano. The sauce was more like a paste when I was about to load it into the SV, so I added 2 more yolks (total 6). Probably could have easily added 2 more. I also had to thin the sauce with reserved pasta water, after pulling it out of the bath.

    Well worth the effort, though. Pretty forgiving, and the sauce was silky smooth. 
    Are you just assuming that he knows that you added a bunch of garlic?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • GrateEggspectations
    GrateEggspectations Posts: 9,967
    Foghorn said:
    caliking said:
    GrateEggspectations said:
    @caliking

    Tell me more about the carbonara. Looks great, and I love a good carbonara. What recipe did you use?
    https://www.pastagrammar.com/post/perfect-carbonara-every-time-the-scientific-carbonara-recipe

    I doubled the recipe, and used pecorino + grana padano. The sauce was more like a paste when I was about to load it into the SV, so I added 2 more yolks (total 6). Probably could have easily added 2 more. I also had to thin the sauce with reserved pasta water, after pulling it out of the bath.

    Well worth the effort, though. Pretty forgiving, and the sauce was silky smooth. 
    Are you just assuming that he knows that you added a bunch of garlic?
    Goes without saying. An unspoken understanding. 
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  • GrateEggspectations
    GrateEggspectations Posts: 9,967
    @caliking

    Thanks for that. Even though she doesn’t like it, my partner makes excellent fresh pasta and I may just have to press her into service. 
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  • caliking
    caliking Posts: 18,871
    GrateEggspectations said:
    Foghorn said:
    caliking said:
    GrateEggspectations said:
    @caliking

    Tell me more about the carbonara. Looks great, and I love a good carbonara. What recipe did you use?
    https://www.pastagrammar.com/post/perfect-carbonara-every-time-the-scientific-carbonara-recipe

    I doubled the recipe, and used pecorino + grana padano. The sauce was more like a paste when I was about to load it into the SV, so I added 2 more yolks (total 6). Probably could have easily added 2 more. I also had to thin the sauce with reserved pasta water, after pulling it out of the bath.

    Well worth the effort, though. Pretty forgiving, and the sauce was silky smooth. 
    Are you just assuming that he knows that you added a bunch of garlic?
    Goes without saying. An unspoken understanding. 
     Both  of you may be surprised to learn that I showed uncharacteristic restraint, and... didn't add any garlic! Didn't hold back on the garlic for the caprese salad, though :smiley:

    Carbonara is supposed to be guianciale, eggs, and pecorino (Or, grana padano. Or, parmesan). We usually add garlic, and onions, but I resisted the urge this time. I will probably add them the next time, now that I have a feel for how this recipe works. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,871
    Dyal_SC said:
    Reduced and glazed with some sweet tea, honey, blended fruit (seedless tangelo, cherries, pineapple), brown sugar, tad bit of teriyaki sauce, molasses, little bit of salt, ground clove, cumin and garlic powder.  Gonna pull it in a few minutes once the last round of glaze sets in.  Aroma is killer. 


    A good chunk of that would be in my belly, before that ham could make it back into the house

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dyal_SC
    Dyal_SC Posts: 6,243
    @caliking , thx, the family and I enjoyed it. Hawaiian roll ham and cheese sliders are in store for lunch. And of course saved the bone for a pot of beans. The post oak and olive smoke is my favorite go-to blend.  Try it if you haven’t already.  
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  • fishlessman
    fishlessman Posts: 33,383
    caliking said:
    Dyal_SC said:
    Reduced and glazed with some sweet tea, honey, blended fruit (seedless tangelo, cherries, pineapple), brown sugar, tad bit of teriyaki sauce, molasses, little bit of salt, ground clove, cumin and garlic powder.  Gonna pull it in a few minutes once the last round of glaze sets in.  Aroma is killer. 


    A good chunk of that would be in my belly, before that ham could make it back into the house

    all those for the cook appetizer squares
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 18,871
    Dyal_SC said:
    @caliking , thx, the family and I enjoyed it. Hawaiian roll ham and cheese sliders are in store for lunch. And of course saved the bone for a pot of beans. The post oak and olive smoke is my favorite go-to blend.  Try it if you haven’t already.  
    Love "re-smoked" ham. Mine don't usually turn out looking as sexy as the one you just did, though. What temp were you running?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dyal_SC
    Dyal_SC Posts: 6,243
    About 215 deg f, 30-35 minutes per lb. Hit 142 IT. Pulled it and rested for about 35 minutes. 
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  • Campbell2N
    Campbell2N Posts: 175
    Wooderson said:

    Red wine braised short ribs over AND under mashed potatoes,  lemon and parmesan broccoli 
    Braised short ribs recipe?
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  • Dyal_SC
    Dyal_SC Posts: 6,243
    @Wooderson … 🤤 
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  • lkapigian
    lkapigian Posts: 11,113
    TechsasJim said:
    Basic rack of babies


    Ribs as they should be!
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,113
    GrateEggspectations said:
    @caliking

    Tell me more about the carbonara. Looks great, and I love a good carbonara. What recipe did you use?
    Yes Please @caliking.  
    Visalia, Ca @lkapigian
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  • Wooderson
    Wooderson Posts: 370
    https://pin.it/79oI3fH

    Red Wine Braised Short Ribs in Dutch Oven
    13 ingredients

    Meat
    • 3 lbs Short ribs, bone-in

    Produce
    • 2 Bay leaves
    • 2 Carrots
    • 2 stalks Celery
    • 3 cloves Garlic
    • 1 Onion, large
    • 1 Oregano, spring
    • 1 Thyme, spring

    Canned Goods
    • 3 cups Beef broth
    • 2 tbsp Tomato paste

    Baking & Spices
    • 1 Salt

    Oils & Vinegars
    • 2 tbsp Olive oil

    Beer, Wine & Liquor
    • 2 cups Wine

    I followed the recipe and it was delicious.   I would brown the ribs longer and add mushrooms to the recipe but definitely worth doing
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  • caliking
    caliking Posts: 18,871
    caliking said:
    GrateEggspectations said:
    @caliking

    Tell me more about the carbonara. Looks great, and I love a good carbonara. What recipe did you use?
    https://www.pastagrammar.com/post/perfect-carbonara-every-time-the-scientific-carbonara-recipe

    I doubled the recipe, and used pecorino + grana padano. The sauce was more like a paste when I was about to load it into the SV, so I added 2 more yolks (total 6). Probably could have easily added 2 more. I also had to thin the sauce with reserved pasta water, after pulling it out of the bath.

    Well worth the effort, though. Pretty forgiving, and the sauce was silky smooth. 
     @lkapigian


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 33,847
    Wooderson said:

    Red wine braised short ribs over AND under mashed potatoes,  lemon and parmesan broccoli 
    That is a great plated photo right there.  Magazine quality food porn.  Great looking banquet.  Congrats. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Canugghead
    Canugghead Posts: 12,064
    dbCooper said:
    Not Egged.  Had a orphan 1.5 lb. chuck roast to use up.  Cubed, SPG coating, sauteed in Instant Pot, then packaged soup mix added.  20 min at high pressure.  End of season habanero garnish for my bowl.  Quick and dirty nothing cook, but was really good...

    Perfect fixing for cool weather!

    Grew a habanero plant for the first time this summer, love it, haven't finished harvesting yet since we use it sparingly. FWIW, we use a pair of scissors to nibble it without touching, not fun if you transfer it to your eyes or wherever  =)  We are also going to cook (quick stir fry with garlic) the leaves, guessing it should be similar to chili plant leaves, delicious.
    canuckland
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