What Are You Chef-ing Tonight, Dr?

GrateEggspectations

@caliking @johnmitchell

Thanks, both. My wife’s desire for freezer space in anticipation of Christmas was what spurred the cook. 

lousubcap

Yes sir.  Always a home run.

Dyal_SC

Deep fried this beauty, then got super busy and it got pushed to the side. Might try some later reheated in the air fryer. 😑

GrateEggspectations

Dyal_SC said:

Deep fried this beauty, then got super busy and it got pushed to the side. Might try some later reheated in the air fryer. 😑

Love it. Where’d you get the recipe? Tell me you have some sort of aoli or dipping sauce to go with it!

Dyal_SC

GrateEggspectations said:

Dyal_SC said:

Deep fried this beauty, then got super busy and it got pushed to the side. Might try some later reheated in the air fryer. 😑

Love it. Where’d you get the recipe? Tell me you have some sort of aoli or dipping sauce to go with it!

Not really a recipe. Just a basic onion ring batter, Lawrys seasoned salt and chipotle seasoning. Little bit more seasoned flour to stick, then freeze for a little bit while the oil is coming up to temp.  Usually make a dipping sauce of some sort to go with…. Little horseradish gives it some kick. 

GrateEggspectations

@Dyal_SC

Looks and sounds great. 

GrateEggspectations

Hakka noodles with crispy fried tofu and spring rolls. Half Costco products and half bastardization with veggies, garlic, etc. 

lousubcap

Regrettably a few days late with this pulled pork for the local small staffed firehouse.  Shoulda been there Thanksgiving but an unplanned audible encounter I had with gravity earlier in the week hosed my plans.  (Did alert them Wednesday that the annual would be delayed.) 


Started at around 8.3 lbs and took almost 10 hours rolling between 280-320*F.  
Test kitchen samples were quite tasty.  
Thanks for lookin-

GrateEggspectations

@lousubcap

A very kind gesture, as is your usual M.O.

”Hosed my plans” was not lost on me. 🙂

Canugghead

@lousubcap You're a good man, as we all know. Have to ask though, do they fight or take turns to work on the days you deliver the goods?

lousubcap

I have never looked into that and with year's head fake who knows??  

JohnInCarolina

made fried rice using some leftover al pastor pork

zaphod

you know - Mac and Cheese may replace pizza as the go to egg comfort food. My wife assembles and I egg it. Old cheddar for this one. The sauce she stumbled on as part of a gluten free recipe - my sister was diagnosed a bunch of years ago so we make GF for her. But the sauce is so good we use it for regular M&C as well. Here it is just before coming in.

Dyal_SC

No idea how this will turn out. Had one more turkey to cook. Sectioned it out into leg quarters and cut the breasts into strips. Chicken frying it all tonight. Probably do some sort of wing glaze on some of it. 

Finished:  I ain’t mad at it. 

Glazed the wing with a combo of honey and buffalo sauce. 

Foghorn

I haven't seen the final product but I'm confident I'd heartily eat a lot of whatever comes out of this.

Dyal_SC

Foghorn said:

I haven't seen the final product but I'm confident I'd heartily eat a lot of whatever comes out of this.

Edited above^^ 😜

Foghorn

I stand by my earlier statement.

JohnInCarolina

Dyal_SC said:

No idea how this will turn out. Had one more turkey to cook. Sectioned it out into leg quarters and cut the breasts into strips. Chicken frying it all tonight. Probably do some sort of wing glaze on some of it. 

Finished:  I ain’t mad at it. 

Glazed the wing with a combo of honey and buffalo sauce. 

Frying the turkey in chicken is some next-level crossing of the streams.

Dyal_SC

JohnInCarolina said:

Dyal_SC said:

No idea how this will turn out. Had one more turkey to cook. Sectioned it out into leg quarters and cut the breasts into strips. Chicken frying it all tonight. Probably do some sort of wing glaze on some of it. 

Finished:  I ain’t mad at it. 

Glazed the wing with a combo of honey and buffalo sauce. 

Frying the turkey in chicken is some next-level crossing of the streams.

Going to take a turkey leg quarter to work with me tomorrow. Then just sit down and have lunch with the regular crowd. See who notices the ginormity of it. 😂 

Botch

Duck carcass is in the stockpot since 3 this afternoon, along with a quartered onion, celery, bay and cracked peppercorns (supposed to have a couple carrots too but they'd mutated).  House smells wonderful!  
Duck-Andouille-Shrimp gumbo on the schedule for tomorrow.  I'm going to try a "baked" roux for the first time, two ways to do it:
- Mix equal parts of flour and fat, bake in the oven, stirring every so often until the correct color, or
- Spread the flour (sans oil) across a frypan or baking sheet, bake, stirring every so often blah blah, then add it to oil along with The Trinity and continue as usual.
 
That second technique appeals to me as I can toast up a whole bunch (the toasted flour is shelf-stable) to use later, but that little voice tells me cooking in dry heat vs fat just won't be the same.  Anyone here try one or both of these methods?  

ColbyLang

Botch said:

Duck carcass is in the stockpot since 3 this afternoon, along with a quartered onion, celery, bay and cracked peppercorns (supposed to have a couple carrots too but they'd mutated).  House smells wonderful!  
Duck-Andouille-Shrimp gumbo on the schedule for tomorrow.  I'm going to try a "baked" roux for the first time, two ways to do it:
- Mix equal parts of flour and fat, bake in the oven, stirring every so often until the correct color, or
- Spread the flour (sans oil) across a frypan or baking sheet, bake, stirring every so often blah blah, then add it to oil along with The Trinity and continue as usual.
 
That second technique appeals to me as I can toast up a whole bunch (the toasted flour is shelf-stable) to use later, but that little voice tells me cooking in dry heat vs fat just won't be the same.  Anyone here try one or both of these methods?  

I make my own the traditional way Botch. I’ve heard of people using the microwave method as well

Dyal_SC

It was basketball night for the Dyal boys. Sandwiches and cheese its. Some rolos for dessert. 

fishlessman

ColbyLang said:

Botch said:

Duck carcass is in the stockpot since 3 this afternoon, along with a quartered onion, celery, bay and cracked peppercorns (supposed to have a couple carrots too but they'd mutated).  House smells wonderful!  
Duck-Andouille-Shrimp gumbo on the schedule for tomorrow.  I'm going to try a "baked" roux for the first time, two ways to do it:
- Mix equal parts of flour and fat, bake in the oven, stirring every so often until the correct color, or
- Spread the flour (sans oil) across a frypan or baking sheet, bake, stirring every so often blah blah, then add it to oil along with The Trinity and continue as usual.
 
That second technique appeals to me as I can toast up a whole bunch (the toasted flour is shelf-stable) to use later, but that little voice tells me cooking in dry heat vs fat just won't be the same.  Anyone here try one or both of these methods?  

I make my own the traditional way Botch. I’ve heard of people using the microwave method as well

Same here. I look forward to making roux this way. See no reason to change

DoubleEgger

Good on a brisk day. 

fishlessman

DoubleEgger said:

Good on a brisk day. 

Nice

GrateEggspectations

@DoubleEgger

Very nice. Did you make the pastry?

DoubleEgger

GrateEggspectations said:

@DoubleEgger

Very nice. Did you make the pastry?

Not today. Made a bunch of pot pie filling a little while back to reheat via sous vide. Store bought puff pastry makes for an easy quick meal. 

fishlessman

GrateEggspectations

fishlessman said:

Great looking meal and a nice pairing. 

fishlessman

GrateEggspectations said:

fishlessman said:

P

Great looking meal and a nice pairing. 

Not big into wine, settled into Kendall as the house wine