What Are You Chef-ing Tonight, Dr?

Botch

Oh yeah.  Somewhere in my boxes downstairs I have a document of all 33 "Broken Arrows" we've had, and the majority of them are AF.  One of the Spain recoveries is known for being the World's Most Expensive Tomatoes.    
 

 

Wooderson

Ribeye with Japanese sweet potato and salad.   Delicious

DoubleEgger

lousubcap

@SamIAm2 - I remember the lost bomb event but being young, not in the game.  However, several years downstream John Craven's approach and intellect were recognized and endorsed by the USN.  That led to some entertaining times. 

kl8ton

DoubleEgger said:

I want to go to there. 

lousubcap

@Wooderson - what a cook!!!  Perfect across the cut and an awesome crust.  That is some impressive results.  Eating beyond well!

lousubcap

@DoubleEgger - great photo and presentation.  Homemade pasta for the win. 

Before I moved on from wine I recall (and reinforced here) that Caymus is a great pour.  No doubt a true banquet was enjoyed by all.

Botch

DoubleEgger said:

One couple in my winetasting club was a retired Navy Capt and his wife.  They had discovered Caymus before Wine Spectator had, and their wine cellar (a tad bigger than my living room) was 75% stocked with Caymus.  When their turn at our monthly meeting came up to host, they did a vertical tasting of Caymus cabs!  Jean had a huge garden with lots of herbs, and she knew how to cook; what an evening!
Saw Jean's obituary in the paper less than a year ago, and learned that Ernie had passed a few years earlier.  That really made me feel old, and depressed.  

fishlessman

fishlessman said:

Making a ham sandwich tomorrow. Making a goat cheese spread with a layer of hot pepper jelly, last week's smoked ham, some lacey swiss and some raw mustard. Now thinking I should have gone with a homemade bacon jam. Damn, chefing can be hard. Anyways.....

Corv

I think you made the right choice with the jelly. How were they?

fishlessman

Corv said:

I think you made the right choice with the jelly. How were they?

it was good, more jelly next time and maybe a saltier thinner cut ham. this ham was really mild. the chevre, hot pepper jelly on a rosemay triscuit was perfect later in the day. i dont normally have the cheese and jelly on hand.....

ryantt

It’s 33 out today, so I decided to braise some beef.  

Braising liquid was a bottle of red wine and beef stock.  Typical carrots, onions, and other aromatics.  

 

Coked in a D.O. For about 4hrs.   

Ozzie_Isaac

Sometimes you feel like a snack and use what you have.

SamIAm2

Per @GrateEggspectations request for more cooks from my meat purchase two weeks ago a
small, whole chicken on the MiniMax. Different rub from the same folks.

MasterC

I love me some chicken 
And the minimax 

MasterC

What's the seasoning 

SamIAm2

It was tasty.

May make chicken salad tomorrow with the bits of white meat.

SamIAm2

@MasterC - 

Ozzie_Isaac

SamIAm2 said:

It was tasty.

May make chicken salad tomorrow with the bits of white meat.

Smoked chicken salad is rhe best!  Celery and dried cranberries are my favorite add.

SamIAm2

Did not have any dried cranberries @Ozzie_Isaac so I substituted Jalapeño jelly.
Then I thought the sandwich needed some cheese so more Jalapeños and some Habanero might make it more interesting. 
Will do this again, maybe with dark meat instead next time.

lousubcap

Killer sandwich right there, enhanced with the extra juice of the habaneros. 

shtgunal3

Ozzie_Isaac said:

SamIAm2 said:

It was tasty.

May make chicken salad tomorrow with the bits of white meat.

Smoked chicken salad is rhe best!  Celery and dried cranberries are my favorite add.

I prefer diced up green seedless grapes and pecans.

GrateEggspectations

shtgunal3 said:

Ozzie_Isaac said:

SamIAm2 said:

It was tasty.

May make chicken salad tomorrow with the bits of white meat.

Smoked chicken salad is rhe best!  Celery and dried cranberries are my favorite add.

I prefer diced up green seedless grapes and pecans.

These are both beautifully sweet and salty suggestions. I sometimes add curry powder to the mix to introduce yet another dimension. Every ingredient seems to stand on its own but play so nicely with the others. 

CPFC1905

After a long absence from an 'actual' thread, I'm back on the horse.  Now MEATER enabled, too, so you'll see when the wind changed direction and I needed to 'adjust' (fiddle).
With kind thanks to @Stormbringer - as ever for his splendid guidance over on Cook's Digest, and @Eoin
lately of this parish for his 'punchy' chilli dust. 





SWMBO was pleased. 

lousubcap

For those of us on this side of the pond, those temps are *C.  Looks great right there.  Nailed 'em.

And beef ribs beat their pork cousins every time. 

Elijah

Never had room temp beef ribs

@lousubcap beat me to it 

Foghorn

"After a long absence from an 'actual' thread, I'm back on the horse.  Now MEATER enabled, too, so you'll see when the wind changed direction and I needed to 'adjust' (fiddle).
With kind thanks to @Stormbringer - as ever for his splendid guidance over on Cook's Digest, and @Eoin
lately of this parish for his 'punchy' chilli dust."

I love that you reached out to the only other Brits I can think of on this forum.  Makes us Yanks think that all Brits know each other "Oh.  You're from England! Surely you know CPFC1905, Eoin, and Stormbringer!"

dbCooper

I think @Toast or @TheToast is in the UK too.  Hard to say, those folks are kinda flighty.  🙂

CPFC1905

Elijah said:

Never had room temp beef ribs

@lousubcap beat me to it 

Come on lads, it's not tricky.
You know water, right?  It freezes at zero and boils at 100.  Why have a system that starts at a random number? 
And don't give me all that 'at sea level, and only if it's not mixed with other stuff' nonsense. 
Your currency, admittedly still in its comparative infancy - runs along a similar basis. 

Also, who has a room at 95 degrees - even if it they are smaller degrees?  Are you made of money?  Do you own no clothes? 

CPFC1905

Foghorn said:

"After a long absence from an 'actual' thread, I'm back on the horse.  Now MEATER enabled, too, so you'll see when the wind changed direction and I needed to 'adjust' (fiddle).
With kind thanks to @Stormbringer - as ever for his splendid guidance over on Cook's Digest, and @Eoin
lately of this parish for his 'punchy' chilli dust."

I love that you reached out to the only other Brits I can think of on this forum.  Makes us Yanks think that all Brits know each other "Oh.  You're from England! Surely you know CPFC1905, Eoin, and Stormbringer!"

Tis but a small outcrop of northern Europe and on a clear day we can all see each other.   Which can be awkward at bath time.