What Are You Chef-ing Tonight, Dr?

Elijah · August 2

@Dyal_SC must be the area. I don't drive often #wfh and I see them often just hanging out or scurrying. I call them groundhogs though

SamIAm2 · August 2

GrateEggspectations said:

@SamIAm2

A very worthy result no doubt enjoyed by all. Hope it was/is a great evening.

It was an enjoyable evening. Plan now for their next visit - we will alternate cooking in my kitchen among the three of us. Word is the new addition will be preparing his favorite Indian dish with some of his own regional spices so my house will probably smell awesome for a few days after that meal. Also, my freezer is probably going to be full of leftovers. Food saver may/will get a work out.

TechsasJim · August 2

Plugging along at 250F. Ribs on 3hrs longer than the sausage and jalapeños.

Canugghead · August 2

same old

Image: https://us.v-cdn.net/5017260/uploads/editor/p0/62dnqksyyz3a.jpg

TechsasJim · August 2

TechsasJim said:

Plugging along at 250F. Ribs on 3hrs longer than the sausage and jalapeños.

So I learned a lot tonight.

A: The Meat Church Honey Hog is no where near what I hoped it would be (I routinely do better with blended/layered rubs) good lesson learned.

B: Don’t attempt to take in a serving platter while holding phone to ear. Lost all the stuffed jalapeños. (Should have used the AirPods to take the call).

Dyal_SC · August 3

I suck at baking. Making a birthday cake for my wife currently and I had the first batch come out without sticking. First time I’ve ever had that happen. Even the calphalon logo is visible. Maybe this is a turning point. 😆 I can only hope the next 2 come out this clean.

DoubleEgger · August 3

Looking good. Greased parchment paper is your friend here.

Dyal_SC · August 3

DoubleEgger said:

Looking good. Greased parchment paper is your friend here.

I never even thought of that. Great idea. Have 4 total. Going to refrigerate overnight so they’re easier to cut straight tomorrow before frosting. Going to YouTube how to slice straight. That’s always been my other weakness in addition to getting the cakes out in one piece. I don’t have any fancy slicing gadgets.

DoubleEgger · August 3

Dyal_SC said:

DoubleEgger said:

Looking good. Greased parchment paper is your friend here.

I never even thought of that. Great idea. Have 4 total. Going to refrigerate overnight so they’re easier to cut straight tomorrow before frosting. Going to YouTube how to slice straight. That’s always been my other weakness in addition to getting the cakes out in one piece. I don’t have any fancy slicing gadgets.

I find that a sharp slicing style knife works better than bread knife. You can ensure even cutting by putting some raised guides on each side of the cake for the knife to rest on.

It doesn’t have to be perfect. Icing covers a lot of sin in the middle. The top should be bottom of a cake layer so it’ll be flat.

ColbyLang · August 3

Prime pichana last night. No cooked pics or money shot. Too damn hot outside, and I forgot. Quickly becoming my favorite cut of beef

Dyal_SC · August 3

DoubleEgger said:

Dyal_SC said:

DoubleEgger said:

Looking good. Greased parchment paper is your friend here.

I never even thought of that. Great idea. Have 4 total. Going to refrigerate overnight so they’re easier to cut straight tomorrow before frosting. Going to YouTube how to slice straight. That’s always been my other weakness in addition to getting the cakes out in one piece. I don’t have any fancy slicing gadgets.

I find that a sharp slicing style knife works better than bread knife. You can ensure even cutting by putting some raised guides on each side of the cake for the knife to rest on.

It doesn’t have to be perfect. Icing covers a lot of sin in the middle. The top should be bottom of a cake layer so it’ll be flat.

Thx for the tips! The sharp slicing knife did the trick. Also used the top of a pizza box for a round cutout to spin the cakes with. Didn’t move my hand once I had it level and spun it around to slice.

Best attempt I’ve had personally.

Still working on finishing the frosting. That’s been the toughest part. 😝

Wooderson · August 3

First batch of fermented hot sauce for the year. Serrano pepper forward, but also has tabasco, cayenne, jalapeños, garlic and onion

Dyal_SC · August 3

Very nice @Wooderson. Working on a Serrano project myself currently.

Dyal_SC · August 3

Finale.

GrateEggspectations · August 3

Some ribs on deck.

zaphod · August 3

Dyal_SC said:

DoubleEgger said:

Looking good. Greased parchment paper is your friend here.

I never even thought of that. Great idea. Have 4 total. Going to refrigerate overnight so they’re easier to cut straight tomorrow before frosting. Going to YouTube how to slice straight. That’s always been my other weakness in addition to getting the cakes out in one piece. I don’t have any fancy slicing gadgets.

Dental floss. wrap it around at the correct location and garrote the things.

GrateEggspectations · August 3

zaphod said:

Dyal_SC said:

DoubleEgger said:

Looking good. Greased parchment paper is your friend here.

I never even thought of that. Great idea. Have 4 total. Going to refrigerate overnight so they’re easier to cut straight tomorrow before frosting. Going to YouTube how to slice straight. That’s always been my other weakness in addition to getting the cakes out in one piece. I don’t have any fancy slicing gadgets.

Dental floss. wrap it around at the correct location and garrote the things.

Preferably, with unflavoured floss.