What Are You Chef-ing Tonight, Dr?

Canugghead

Some recent drop-pic-and-run cooks

caliking

Nice, @Canugghead ! What's in the bao?

caliking

Ozzie_Isaac said:

Chili Rellenos

Needed more salt in the batter, should have used monteray jack along with Oaxaca cheese.  Paired well with a rojo salsa I made yesterday. Photo order is vanillas choice.

I could definitely get behind this. No expert on chile rellenos, but it seems similar to "pakoda" that we make.

I've found that a smidge of rice flour in the batter gets them crispy, and a smidge of baking powder gets the batter/coating airy. I wonder if a similar process would be good for chile rellenos, too. 

Thanks for the nudge! 

Canugghead

caliking said:

Nice, @Canugghead ! What's in the bao?

Thanks, precooked ground pork, slices of fried Chinese sausage and 1/2 hard boiled egg.

lousubcap

@Canugghead - way to drop and run!!   The $$ shot is quite impressive.  Nailed that beef.

MrCookingNurse06

Grilled some chicken and my wife finished it off as chicken Bryan. Was fabulous. 

caliking

that's a fine looking meal @MrCookingNurse06 !!

Ozzie_Isaac

@caliking I am not familiar with Pakoda,  but after some googlz that looks yummy.

chille relleno is a panino or other large chili that you roast, remove the skin, stuff with cheese, bread, then fry.

The batter is made from a merengue that you fold the yokes back into then dip the chilis in after a dredge in flour.  Then fry.  It makes a nice light batter that is perfect for sucking up salsa or other sauces like an enchilada sauce.  Unlike a lot of fried foods, it is meant to be drowned in great salsa or sauce.

MasterC

JohnInCarolina

chicken pad thai

GrateEggspectations

JohnInCarolina said:

chicken pad thaij

Nice. What recipe did you use? 

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

chicken pad thaij

Nice. What recipe did you use? 

Kenji’s but I made a bunch of substitutions.  Chicken for shrimp, lime juice for tamarind, gochugaru in place of chinese chili flakes, etc.  Somehow it all still worked.

Gulfcoastguy

I just grilled chicken thighs to take to my folks yesterday. Used B.T. Leigh’s Something to Dill About. Gluten, sugar, and dairy free so everyone is covered. Spent today wrapping and packing their dishes in preparation for moving them to a house in an above 55 subdivision. The meth heads around the corner from their present house have already burned down the house that they were staying in. The neighborhood is going down fast.

GrateEggspectations

@JohnInCarolina

Will have to try that one. My go-to is generally one or Ricardo’s. Pretty simple with great results.

https://www.ricardocuisine.com/en/recipes/6694-pad-thai-the-best

https://www.ricardocuisine.com/en/recipes/5667-shrimp-pad-thai

Ozzie_Isaac

JohnInCarolina said:

chicken pad thai

You even have the Chinese Restaurant plates!

JohnInCarolina

GrateEggspectations said:

@JohnInCarolina

Will have to try that one. My go-to is generally one or Ricardo’s. Pretty simple with great results.

https://www.ricardocuisine.com/en/recipes/6694-pad-thai-the-best

https://www.ricardocuisine.com/en/recipes/5667-shrimp-pad-thai

Well this is interesting, because on some level Ricardo’s recipe there for chicken pad thai is quite close to what I ended up making, after I made some substitutions.

GrateEggspectations

JohnInCarolina said:

GrateEggspectations said:

@JohnInCarolina

Will have to try that one. My go-to is generally one or Ricardo’s. Pretty simple with great results.

https://www.ricardocuisine.com/en/recipes/6694-pad-thai-the-best

https://www.ricardocuisine.com/en/recipes/5667-shrimp-pad-thai

Well this is interesting, because on some level Ricardo’s recipe there for chicken pad thai is quite close to what I ended up making, after I made some substitutions.

Were the substitutions because your recipe called for exotic ingredients you didn’t have, or because you were out of staples?

The whole Ricardo line of recipes has been pretty clutch for us. They never really rely on abnormal ingredients, are simple and always seem to work out. Great baked goods too. 

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

GrateEggspectations said:

@JohnInCarolina

Will have to try that one. My go-to is generally one or Ricardo’s. Pretty simple with great results.

https://www.ricardocuisine.com/en/recipes/6694-pad-thai-the-best

https://www.ricardocuisine.com/en/recipes/5667-shrimp-pad-thai

Well this is interesting, because on some level Ricardo’s recipe there for chicken pad thai is quite close to what I ended up making, after I made some substitutions.

Were the substitutions because your recipe called for exotic ingredients you didn’t have, or because you were out of staples?

A bit of a mix of both, actually.  There were some exotic things I didn’t have, and then when I went to grab the fish sauce I realized I didn’t quite have enough.  There’s not a great sub for that I had on hand, and so I just used about half what the recipe called for.  The wife declared the result as “oh this is delicious!” so whatever I did somehow worked.

I will try and secure the full set of ingredients for this at some point however.  I do really like to try and make recipes as close as they’re intended, just to have a baseline.  Especially with recipes from someone like Kenji, who tends to be ultra thoughtful about ingredients and how they all come together.

caliking

Ozzie_Isaac said:

@caliking I am not familiar with Pakoda,  but after some googlz that looks yummy.

chille relleno is a panino or other large chili that you roast, remove the skin, stuff with cheese, bread, then fry.

The batter is made from a merengue that you fold the yokes back into then dip the chilis in after a dredge in flour.  Then fry.  It makes a nice light batter that is perfect for sucking up salsa or other sauces like an enchilada sauce.  Unlike a lot of fried foods, it is meant to be drowned in great salsa or sauce.

 They should hire you on the Chile Relleno Board. Your description sounds delicious! I haven't made a batter like that before, so must try these sometime. 

caliking

JohnInCarolina said:

GrateEggspectations said:

JohnInCarolina said:

chicken pad thaij

Nice. What recipe did you use? 

Kenji’s but I made a bunch of substitutions.  Chicken for shrimp, lime juice for tamarind, gochugaru in place of chinese chili flakes, etc.  Somehow it all still worked.

That looks damn tasty. Good call on the subs.

caliking

@JohnInCarolina I always have some of this in the fridge. Should be available at any Indian grocer.

 Looks like a block of hash, which is good, since it doesn’t have any seeds/fibers/husk in it. Good flavor, compared to some of the other tamarind products. It lasts a good long while in the fridge. 

caliking

Shokupan, maple mustard, muenster, muffaletta mix, mayo. Alliterative, and very delicious! oh, some bleu cheese dressing to dip in. 

shtgunal3

Awesome looking sammich @caliking

Canugghead

@caliking Damn, four foreign to me words to google on in one sentence

caliking

Canugghead said:

@caliking Damn, four foreign to me words to google on in one sentence

The maple mustard was Kozlik's, from your side of the world. It's tasty stuff.

Shokupan is probably my favorite sandwich bread. Great texture, structure, and flavor. Makes wonderful toast. 

This is the recipe I followed. Pretty straightforward, and I will likely be using it from now on:
https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/

Foghorn

caliking said:

Shokupan, maple mustard, muenster, muffaletta mix, mayo. Alliterative, and very delicious! oh, some bleu cheese dressing to dip in. 

Oh heck yeah!  In my simplifying mind - muffaleta grilled cheese sammich.  Yes.  Where has that been all my life?

caliking

Foghorn said:

caliking said:

Shokupan, maple mustard, muenster, muffaletta mix, mayo. Alliterative, and very delicious! oh, some bleu cheese dressing to dip in. 

...

Oh heck yeah!  In my simplifying mind - muffaleta grilled cheese sammich.  Yes.  Where has that been all my life?

Kroger bought Murray's Cheese some time ago, so many Krogers stock Murray's products, now. That's where I picked up the muffaletta mix, and it was pretty good. 

Battleborn

Doesn’t look like much, but it was delicious. Bruschetta chicken and some lemon roasted potatoes. 

Thatgrimguy

First bakes with my new mixer!! This thing is amazing 

GrateEggspectations

Thatgrimguy said:

First bakes with my new mixer!! This thing is amazing 

Strong start, right there. The excitement is palpable. 

Forgive my ignorance, but what have you got going on there? Milk rolls? Egg rolls? Brioche? And those loaves?