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What Are You Chef-ing Tonight, Dr?

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  • Dyal_SC
    Dyal_SC Posts: 6,243
    @shtgunal3 , dontcha go talkin all fresh to me, young man. I’m taken. 😆 
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  • HeavyG
    HeavyG Posts: 10,380
    caliking said:
    JohnInCarolina said:
    Canugghead said:
    GrateEggspectations said:
    caliking said:
    Looks delicious @JohnInCarolina. I first thought it was an Indian dish that I hadn't heard of before. 
    My mistake. Exactly what I thought. Was  “aloo” that did it for me. 
    Same here  :)
    Here’s the recipe if y’all are interested:


    Thanks for the recipe.

    Check out the author of the reference cited. I've been eyeing it for some, since hearing about him on NPR some time ago. I think he died last year, after a long culinary career. 
    His recipe for that is also on the Epicurious site in case anybody wants to import it into their recipes app - https://www.epicurious.com/recipes/food/views/cumin-scented-potatoes-with-tomatoes-ghurma-aloo


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • DoubleEgger
    DoubleEgger Posts: 17,938
    JohnInCarolina said:
    Gulfcoastguy said:
    I copied the picture of the Ghurma Aloo. Already thinking of ways to tweak it.
    It’s an easy dish, but I think it definitely needs a little something extra.  I think throwing some smoked sausage in with it could work well. 
    SV lamb 
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  • JohnInCarolina
    JohnInCarolina Posts: 32,479
    DoubleEgger said:
    JohnInCarolina said:
    Gulfcoastguy said:
    I copied the picture of the Ghurma Aloo. Already thinking of ways to tweak it.
    It’s an easy dish, but I think it definitely needs a little something extra.  I think throwing some smoked sausage in with it could work well. 
    SV lamb 
    Yep, that would work too!
    "I've made a note never to piss you two off." - Stike
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  • caliking
    caliking Posts: 18,871
    ColbyLang said:
    ...

    Detroit style first attempt. Got freebie pans from our pan company. Ordered Ooni’s just add water base. Mix, let rest for 2 hours and then stretched. Good pepperoni (not Hormel), red onion and Wisconsin brick cheese. More pepperoni for posterity. 14 minutes at 525 in my oven in the kitchen cus I didn’t wanna go outside lol. It’s a winner, will definitely do this again 
    There's a lot to love right there... the crispy cupped pepperoni, the onions, and that cheesy crunchy edge. Drooling over here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrateEggspectations
    GrateEggspectations Posts: 9,968
    caliking said:
    ColbyLang said:
    ...

    Detroit style first attempt. Got freebie pans from our pan company. Ordered Ooni’s just add water base. Mix, let rest for 2 hours and then stretched. Good pepperoni (not Hormel), red onion and Wisconsin brick cheese. More pepperoni for posterity. 14 minutes at 525 in my oven in the kitchen cus I didn’t wanna go outside lol. It’s a winner, will definitely do this again 
    There's a lot to love right there... the crispy cupped pepperoni, the onions, and that cheesy crunchy edge. Drooling over here. 
    What I loved was the 5:48am timestamp on the post, implying he was set to enjoy a breakfast of champions. 😂
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,603
    I'm hungry now!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • ColbyLang
    ColbyLang Posts: 3,815
    GrateEggspectations said:
    caliking said:
    ColbyLang said:
    ...

    Detroit style first attempt. Got freebie pans from our pan company. Ordered Ooni’s just add water base. Mix, let rest for 2 hours and then stretched. Good pepperoni (not Hormel), red onion and Wisconsin brick cheese. More pepperoni for posterity. 14 minutes at 525 in my oven in the kitchen cus I didn’t wanna go outside lol. It’s a winner, will definitely do this again 
    There's a lot to love right there... the crispy cupped pepperoni, the onions, and that cheesy crunchy edge. Drooling over here. 
    What I loved was the 5:48am timestamp on the post, implying he was set to enjoy a breakfast of champions. 😂
    Oh I wish. 5:48am CST. I’d been at work for 3 hours already. Quick cup of coffee 
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  • Campbell2N
    Campbell2N Posts: 175
    Thatgrimguy said:
    Dialing in my bulk fermentation and shaping technique!! 



    We should hang out. 
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Campbell2N said:
    Thatgrimguy said:
    Dialing in my bulk fermentation and shaping technique!! 



    We should hang out. 
    I’d love to, your Detroit style pizza looked incredible!
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • lousubcap
    lousubcap Posts: 33,852
    @Thatgrimguy - I would say (rookie here) you have your fermentation and shaping techniques on the top shelf.  Great looking breads!
    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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  • lousubcap
    lousubcap Posts: 33,852
    Great plate right there @GrateEggspectations. However, I'm waiting for @fishlessman to call foul with the pliers. 
    I have always given the lobster roll my clear second place (behind the straight meat) spot but I have been gone from the northeast for so long.  Don't put any stock in my comments other than to say, I would crush it all.  Sweet.
    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: 12,069
    edited March 16
    @GrateEggspectations Great looking grub right there. Wrong pliers for the job though, you risk crushing the meat  ;)

    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 32,479
    Canugghead said:
    @GrateEggspectations Great looking grub right there. Wrong pliers for the job though, you risk crushing the meat  ;)

    For lobster I usually rely on some pliers and a set of 30-weight ball bearings.
    "I've made a note never to piss you two off." - Stike
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  • lousubcap
    lousubcap Posts: 33,852
    A small wooden mallet on the shell takes the dexterity skill-set out of the game.  FWIW- B)
    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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  • GrateEggspectations
    GrateEggspectations Posts: 9,968
    My choice of pliers was entirely considered. Did not give much weight to meat integrity, given the format for service. Also didn’t want lobster juice all over my day-to-day tools. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,476
    GrateEggspectations said:
    Was out for a bite with my main squeeze when I get a text from my daughter asking if I can post her photos on the forum (but only if I “think they’re worthy”). These are the photos that she took and sent to me. She chopped some of the ingredients herself. 




    Definitely worthy!  I was just scanning photos and thought, dang, that looks yummy!  Then I read the description.  It earned a like without knowing the genesis of the photos.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • caliking
    caliking Posts: 18,871
    oh my, @MasterC.  Nice cook, and beautifully presented. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • MasterC
    MasterC Posts: 1,424
    Thank you,
    Fort Wayne Indiana 
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  • johnmitchell
    johnmitchell Posts: 6,749
    @MasterC. You are in a league of your own!! Stunning sir😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 33,852
    Crushed that cook @MasterC.  You did those chops proud,
    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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  • MasterC
    MasterC Posts: 1,424
    johnmitchell said:
    @MasterC. You are in a league of your own!! Stunning sir😋
    Thanks. Mrs.C says something like that.
    I had to make pork chops for her, baby animal syndrome. 
    Fort Wayne Indiana 
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