What Are You Chef-ing Tonight, Dr?

JohnInCarolina

round 2

bubbajack

Eggpharmer

Leftover brisket tacos

SciAggie

caliking said:

 a bit of sodium citrate) and SV'ed a pork tenderloin. 

All you going modernist cuisine on us? Doesn't that require a set of measuring spoons, scales, and such?

bucky925

Just some dead yard bird in the skillet.

shtgunal3

ColbyLang

bucky925 said:

Just some dead yard bird in the skillet.

This is one of my favorite meals with a whole chicken. The potatoes, garlic and onions are incredible in the roasted juices of the chicken 

caliking

SciAggie said:

caliking said:

 a bit of sodium citrate) and SV'ed a pork tenderloin. 

All you going modernist cuisine on us? Doesn't that require a set of measuring spoons, scales, and such?

I abandoned the recipe when I saw that it called for 3 lbs of taters, but only *2* cloves of garlic. Winged it from there. 

And here’s the “measuring” spoon (one of caliprince’s baby spoons) 😬

SonVolt

Finally getting to use the pizza oven now that spring has rolled around. Went for a straight New York style. Not even going to bother with Neapolitan until I master NY, as handling the dough, transfer (etc) is difficult enough - especially w/16" pies. 

These baked at 650F ambient, 550F floor for ~5 minutes each.  My instinct is to crank the oven up to 1000F but I have to remind myself that's not how NY style is done. Keeping the temp lower paid off. 

I'm going to make a post and/or thread about this later, but this is the first time I've used commercial flour (with dough conditioner) and 7/11 tomatoes and I'm never going back.  The quality is so far ahead of the Costco Nina tomatoes and King Arthur bread flour that I'm used to it's not even funny.   The tomatoes were so thick and savory out of the can I could eat them with a spoon. The dough was silky smooth and handling was a dream... you absolutely do not get this from supermarket flour or tinned tomatoes.  Now I understand why I kept seeing these brands on the shelves of pizzerias and thankfully found a local food service that both stocks and sells them to the public. 

To see my dough recipe you'll need to right-click and open in new tab to view the higher resolution photo. 

Buckwoody Egger

JohnInCarolina s

JohnInCarolina said:

...basically everything had softened or dissolved into obscurity at that point. 

I think less liquid, less Worcestershire and trimming out the large fat blocks before the cook and larger pepper slices is something I may try next time.  most of my veggies disappeared during the cooking down with lid off. The Chuck was soft before the cook down— as evidenced by me eating chewing tobacco sized pulls every time I opened the grill and loving each one. 

sumoconnell

 Wagyu Chuck and sirloin flap fajitas, street corn, 3 salsas, pico, guac. Dang sideways and out of order pics. 

northGAcock

SciAggie said:

Perhaps I’m a confused adult because of this. My parents called Miracle Whip mayonnaise - and I could see that it clearly said salad dressing. Yet we never put it on salads. And I didn’t know what real mayonnaise tasted like. Did it taste like miracle whip? Why didn’t we actually use mayonnaise? Was this a secret? Were my parents unable to read the label? Were we poor? Was Miracle Whip better? #ermagerd

I am sad to learn of your parents oversight. I am happy to send you some Dukes (Gallon Jug of it) to help overcome your tarnished past. You can't head into the summer (think BLT's) without it my friend. Here to help right a wrong, Note, I am sure your parents were fine folks. Please know i mean them no harm.  #Neveragin

MasterC

Friday ribs


Saturday chicken 


Sunday brisket 


It's nice not to shovel out the egg before cooking 

fishlessman

anyone chef-around with the chili crisp, its lacking in heat and maybe salt. like the texture and oil drizzle

nolaegghead

fishlessman said:

anyone chef-around with the chili crisp, its lacking in heat and maybe salt. like the texture and oil drizzle

I have not chef'd it into a dish while cooking, just using as a condiment.  The spousal unit doesn't like it so...

I went through the big jar and I'm on my second smaller Trader Joe's jar.  The Trader Joe's isn't as good, but still more than decent.

I'm totally into it, although I agree with your about the heat and salt. Both problems are easily fixed.

fishlessman

nolaegghead said:

fishlessman said:

anyone chef-around with the chili crisp, its lacking in heat and maybe salt. like the texture and oil drizzle

I have not chef'd it into a dish while cooking, just using as a condiment.  The spousal unit doesn't like it so...

I went through the big jar and I'm on my second smaller Trader Joe's jar.  The Trader Joe's isn't as good, but still more than decent.

I'm totally into it, although I agree with your about the heat and salt. Both problems are easily fixed.

i can eat it straight from the jar. put it on the egg dish in the other thread and cooked it on the swiss, thought it would pop thru more on the swiss, next time it gets stepped up

Legume

I might try a few grinds of the ghost pepper from Trader Joe’s in their chili crisp, let it sit for a week.

caliking

@fishlessman - The Lao Gan Ma brand is quite mild. Nice texture though. Here's a review of some of the popular brands that I came across recently.

https://www.eater.com/22308176/best-chili-crisps-lao-gan-ma-momofuku-fly-by-jing-pantry-essential

There are a bunch of recipes to make your own, too (Serious Eats, Bon Appetit, etc.), so you could always tailor it to your taste.

I've made the chili oil which @The Cen-Tex Smoker posted about a while back, and its pretty damn good. 
https://www.youtube.com/watch?v=4-q14tZeXiU

SciAggie

@northGAcock Thank you kindly. Children are resilient. I may not be "normal" but I don't think I suffered too greatly over this parenting issue. I actually have Dukes in the refrigerator at this moment. I have progressed even to making my own mayonaise and aioli in my mortar on occasion.
My mother would not be offended by your comments. By her own admission she disliked cooking. She was able to cook, but took no pleasure in it. Her parents actually ate out every day for lunch and dinner (and most breakfasts) for all the years I knew them. They lived in a small community in far West Texas. They signed the ticket for each meal and paid the bill at the end of the month. I have no memory of my grandmother ever cooking a single thing in all the years I knew her.

nolaegghead

excellent response to a hyperbolic offer

SciAggie

@nolaegghead Lol

bubbajack

Warmed up some thighs I cooked last night and some swai. Dizzy pig tusnami. 

GrateEggspectations

bubbajack said:

Warmed up some thighs I cooked last night and some swai. Dizzy pig tusnami. 

Love the look of that chicken. Beautiful char. 

bubbajack

It was tasty. Did not get the temps for the fish that I would have liked but it was really good as well!

Legume

Bison skirt + fire

Mattman3969

SV’d then seared chops with pears in a orange juice and sage sauce and spicy mustard greens 

4TheGrillOfIt

lousubcap

@Mattman3969 - that plated photo is a great shot.  I'm sure the groceries were even better.  Nailed that cook.  Congrats.

buzd504

Ethiopian chicken and lentils with cheater injera. 

nolaegghead

What's the cheat?  I love injera.