What Are You Chef-ing Tonight, Dr?

nolaegghead

For whatever reason I've been cranking the beastie boys the past hour.

JohnInCarolina

giddyup

ColtsFan

Corned beef and cabbage just started 

JohnInCarolina

update

GrateEggspectations

JohnInCarolina said:

update

Looks good, John. What will you do with it? Sandwiches?

lousubcap

@JohnInCarolina - Nice.  How long did the cook take?  

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

update

Looks good, John. What will you do with it? Sandwiches?

Yep, that’s the plan.

JohnInCarolina

lousubcap said:

@JohnInCarolina - Nice.  How long did the cook take?  

About 7 hrs total.  

JohnInCarolina

I can’t believe I haven’t made this before.  It’s incredible.

ColtsFan

Good eats

GrateEggspectations

JohnInCarolina said:

I can’t believe I haven’t made this before.  It’s incredible.

Make with the pics.

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

I can’t believe I haven’t made this before.  It’s incredible.

Make with the pics.

GrateEggspectations

@JohnInCarolina: Beauty. I love that recipe and half-thought it was a staple for everyone. 

Wanna hear something embarrassing?.... Today, I made wifey some pan fried sandwiches upon her request and, as I was snapping some pics, dropped my phone in a thick, garlicky dressing. Was quite the scene. 

Here are the pics before the big catastrophe....

GrateEggspectations

Also, for any architecture buffs... I just learned a neighbour’s place was designed by a student of Frank Lloyd Wright. I know nothing of architecture, but know that he was a huge name, and also likely that he had A LOT of students. A friend of mine called this “arts and crafts.” The owners bought about a year back and have been renovating very meticulously. It’s been interesting to see it in the works. 

(edit: Sorry, thought this was WAYDRN.)

shtgunal3

JohnInCarolina said:

GrateEggspectations said:

JohnInCarolina said:

I can’t believe I haven’t made this before.  It’s incredible.

Make with the pics.

Fuk me that looks good!

shtgunal3

Green beans and a meatloaf here.

GrateEggspectations

shtgunal3 said:

Green beans and a meatloaf here.

This cook ain’t no slouch either! Yum. 

shtgunal3

@GrateEggspectations Thank you kind sir.

bucky925

Big ole tri-tip

Mattman3969

Chicken Fajitas on the Small

dbCooper

Bacon wrapped dogs and baked beans...

kl8ton

JohnInCarolina said:

I can’t believe I haven’t made this before.  It’s incredible.

Glad you finally gave it a go!  It's in a regular rotation here.  I don't SV, but this would easily Food Saver and SV months later.  Wait until tomorrow! (Assuming you have leftovers).

JohnInCarolina

kl8ton said:

JohnInCarolina said:

I can’t believe I haven’t made this before.  It’s incredible.

Glad you finally gave it a go!  It's in a regular rotation here.  I don't SV, but this would easily Food Saver and SV months later.  Wait until tomorrow! (Assuming you have leftovers).

We have some.  The recipe makes plenty.  We’ll use it in another meal this week for sure, and probably still have some left to vac seal.  It’s good sh!t!

SciAggie

@Mattman3969 Those look delicious. 

nolaegghead

3 pies.  One "fungie" - straw, shitake and truffle.   Couple others.  Came out fantastic.  Went with 100% tipo 00 this time.

JohnInCarolina

A question for those of you who've done the pepper stout beef.  I only used one large green pepper, instead of 2 as the recipe calls for.  I was just eyeballing things and 1 seemed like more than enough for the size pan and chuck roast that I had.  

In the end the peppers had seemingly dissolved into the beef, along with the onions and jalapenos.  The flavor was there but you really couldn't tell because basically everything had softened or dissolved into obscurity at that point. 

So I'm wondering if that's basically what those of you who have used more peppers (possibly) than I did have also observed.  Alternatively, I'm wondering if there might not be value in adding the second pepper in later on in the cook. 

Foghorn

JohnInCarolina said:

A question for those of you who've done the pepper stout beef.  I only used one large green pepper, instead of 2 as the recipe calls for.  I was just eyeballing things and 1 seemed like more than enough for the size pan and chuck roast that I had.  

In the end the peppers had seemingly dissolved into the beef, along with the onions and jalapenos.  The flavor was there but you really couldn't tell because basically everything had softened or dissolved into obscurity at that point. 

So I'm wondering if that's basically what those of you who have used more peppers (possibly) than I did have also observed.  Alternatively, I'm wondering if there might not be value in adding the second pepper in later on in the cook. 

Good question.  I've wondered the same thing - even when I use 3 peppers - one of each color.  The pulp of the peppers end up adding some texture  but after all that cooking they just take on the flavor of the whole pan and don't retain their distinct flavor.  However, I didn't think about adding one later in the cook.  That might be a good modification. 

On another note, we've found that 12 oz of beer is the right amount for a 3-5 pound roast.  So, to play around with the flavors we have replaced some of the liquid with chimichurri, BBQ sauce, Sriracha, and combinations of those - keeping the total liquid at 12 oz.

JohnInCarolina

Foghorn said:

JohnInCarolina said:

A question for those of you who've done the pepper stout beef.  I only used one large green pepper, instead of 2 as the recipe calls for.  I was just eyeballing things and 1 seemed like more than enough for the size pan and chuck roast that I had.  

In the end the peppers had seemingly dissolved into the beef, along with the onions and jalapenos.  The flavor was there but you really couldn't tell because basically everything had softened or dissolved into obscurity at that point. 

So I'm wondering if that's basically what those of you who have used more peppers (possibly) than I did have also observed.  Alternatively, I'm wondering if there might not be value in adding the second pepper in later on in the cook. 

Good question.  I've wondered the same thing - even when I use 3 peppers - one of each color.  The pulp of the peppers end up adding some texture  but after all that cooking they just take on the flavor of the whole pan and don't retain their distinct flavor.  However, I didn't think about adding one later in the cook.  That might be a good modification. 

On another note, we've found that 12 oz of beer is the right amount for a 3-5 pound roast.  So, to play around with the flavors we have replaced some of the liquid with chimichurri, BBQ sauce, Sriracha, and combinations of those - keeping the total liquid at 12 oz.

Thanks Dan.  I did see an earlier post of yours where you mentioned mixing in some of that.  I’m sure there are a lot of variations on this, even though the base recipe really is very good.

caliking

No pics, so it must not have happened...

But.. I supposedly chef'd potatoes au gratin (kale, mushrooms, sweet + russet potatoes, gruyere, garlic, cream, a bit of sodium citrate) and SV'ed a pork tenderloin. 

Mushrooms in potatoes au gratin is a winner. caliqueen is usually not a fan of cheesy, carby foods, but she asked for this to be in the regular rotation. 

Botch

Pic, but no back-story: