What Are You Chef-ing Tonight, Dr?

bubbajack · April 12

lousubcap said:

No cheffing skills ( and have never claimed) but given the soon to be close of the Florida Stone Crab Claw 5/1) season I smashed a few of these:

Wait for shipping deals as the overnight $$ are too far out there especially for flyover country.
However, we enjoy them on an infrequent basis even topping lobster claws and Alaskan king crab legs.
Considered a real reward here and always live up to the expectations. FWIW-

Need to try these!

MasterC · April 12

Top sirloin and a box of Betty Crocker potatoes

Image: https://us.v-cdn.net/5017260/uploads/editor/60/8x3edqhlvhbb.jpg

Dyal_SC · April 13

Some cubed steak and Mac n cheese. Made sliders on kings hawaiian rolls with the fried steak.

Image: https://us.v-cdn.net/5017260/uploads/editor/ji/vz1dwefrhepx.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/ra/11a3sxbkxxkv.jpeg

Canugghead · April 13

@Dyal_SC Nice looking meal there. I can see your food amount growing to keep up with the twins!

Buckwoody Egger · April 13

bubbajack said:

lousubcap said:

No cheffing skills ( and have never claimed) but given the soon to be close of the Florida Stone Crab Claw 5/1) season I smashed a few of these:

Wait for shipping deals as the overnight $$ are too far out there especially for flyover country.
However, we enjoy them on an infrequent basis even topping lobster claws and Alaskan king crab legs.
Considered a real reward here and always live up to the expectations. FWIW-

Need to try these!

Mayo + Dijon mustard + lime juice for a dipping sauce

destruction / cracking tips: wear an apron or “not your favorite shirt”. One person crack the whole batch outside for everyone on a wooden cutting board instead of everyone cracking at the dinner table simultaneously. hit first knuckle on the underside, rotate so middle knuckle is “vertical” and one hit does it, rotate so claw is on its side and one hit does it too. Crab claws and forks at the table if necessary. Favorite bite is is usually a knuckle but beginners and kids often prefer the pincher with the cartilage “fin”.

Foghorn · April 13

Dyal_SC said:

Some cubed steak and Mac n cheese. Made sliders on kings hawaiian rolls with the fried steak.

Wow. Haven't had cubed steak in years. Looks great and brings back childhood memories.

shtgunal3 · April 14

Venison backstrap. A little over on finish temp but still very good and no leftovers.

GrateEggspectations · April 14

Made with tenderloin scraps from portioning out. Cooked in bacon fat.

Image: https://us.v-cdn.net/5017260/uploads/editor/yj/6faic0wq08x6.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/46/6uc7spl3bo78.jpeg

DoubleEgger · April 14

Dyal_SC · April 14

@DoubleEgger , that’s one chig ol’ bicken. Looks voluptuous and scrumptious.

DoubleEgger · April 14

Made an apple pie to take to my soon to be 97 year old grandmother in law. She was just released from the hospital and she told me the apple pie there sucked. She taught me how to make pies so I’ll gladly make one for her.

Dyal_SC · April 14

Little bit of JD oak chips and cattleman’s gold. Trimmed them up a good bit so they were ugly, but very tender and moist. Some of the best country style strips I’ve had. They sliced like butter. Raised direct.

GrateEggspectations · April 14

Kai’s Favourite Sesame-Orange Chicken. Didn’t have any green onions for a garnish, which left me wanting.

Ozzie_Isaac · April 15

Cottage Pie

Ozzie_Isaac · April 15

GrateEggspectations said:

Kai’s Favourite Sesame-Orange Chicken. Didn’t have any green onions for a garnish, which left me wanting.

That is a pretty presentation! Sounds amazing.

Wooderson · April 15

Caveman bone-in sirloin. Looks like Michigan if you ask me

DoubleEgger · April 15

lousubcap · April 15

@Wooderson - Yes sir! Nailed that cook. Way to preach the caveman message with results like that.

DoubleEgger · April 15

Hook_emHornsfan_74 · April 15

First time cooking beef ribs. They were way easier than I thought they would be. Tasted great, but man are they rich.

lousubcap · April 15

Brisket on a stick right there.

MasterC · April 15

Pork lion on the rotisserie

Battleborn · April 15

Do chopstick count the same as forks?

Wooderson · April 16

Battleborn said:

Do chopstick count the same as forks?

I would smash this. Nicely done

Campbell2N · April 18

Flying solo this week. Made a turkey meatloaf tonight. Took way too long to cook but delivered as usual.

JohnInCarolina · April 18

Ozzie_Isaac said:

Canugghead said:

@Ozzie_Isaac curious how you slice your orange. Doing my part to keep the forum alive right @lousubcap?
Edit: I cut at the equator, then each hemisphere into three wedges. Better visual, easier to bite off and chew, less messy. Kind of like slicing beef against the grain.

I slide my finger under the skin then slowly work around to loosen it up. Then I work it till it is completely off and try to pull the stem out in one piece.

Then I peel the wedges apart and enjoy. No slicing or tools required.

ColtsFan · April 18

Meatloaf

GrateEggspectations · April 18

Not worthy of a standalone (certainly not with these photos). Just some maple/dijon salmon, rice and a homemade salad. Hit the spot.

lousubcap · April 18

@GrateEggspectations - selling your photo skills short. Beautiful plate.

GrateEggspectations · April 18

@lousubcap

Thank you. Overly generous, as always.

I keep meaning to find and watch a good food photo tutorial. Bet there are lots out there.

What Are You Chef-ing Tonight, Dr?

Comments

Categories