What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac

CPFC1905 said:

I forget that this is a BBQ forum, so making up for all those football and roundabout posts,  here's last night's dinner;






Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.  
Only SPG and sea salt flakes,  ten minutes rest.  I reckon it came out medium, with a nod towards Pittsburgh style.  Or is it Chicago because of the reverse sear?

No idea what the £ / KG in to $ / lb ratio is but it was cracking value.

That looks amazing and at $5.88/lb it is a killer deal!

CPFC1905

And now in Yen / hectare please @Ozzie_Isaac

poster

No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriously

GrateEggspectations

poster said:

No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriously

Stirring the pot, right there. 

We should have an OT thread about the best format for date. 

MasterC

Panko and parmesan encrusted boneless chop with roasted rosemary potatoes and carrots 

Ozzie_Isaac

GrateEggspectations said:

poster said:

No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriously

Stirring the pot, right there. 

We should have an OT thread about the best format for date. 

Day/Month/Year makes the most sense.  Month/Day/Year makes the least sense.

GrateEggspectations

Ozzie_Isaac said:

GrateEggspectations said:

poster said:

No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriously

Stirring the pot, right there. 

We should have an OT thread about the best format for date. 

Day/Month/Year makes the most sense.  Month/Day/Year makes the least sense.

Please walk us through your rationale. 

If you’re describing an upcoming concert to your friend, verbally, what will you say? “I’ve got tickets to the Michael Bolton concert on…….”

johnmitchell

poster said:

No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriously

😂😂

Ozzie_Isaac

GrateEggspectations said:

Ozzie_Isaac said:

GrateEggspectations said:

poster said:

No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriously

Stirring the pot, right there. 

We should have an OT thread about the best format for date. 

Day/Month/Year makes the most sense.  Month/Day/Year makes the least sense.

Please walk us through your rationale. 

If you’re describing an upcoming concert to your friend, verbally, what will you say? “I’ve got tickets to the Michael Bolton concert on…….”

Smallest time increment to largest.  Usually I just need day, sometimes month, and year generally only needed for legal type docs.

what day
what month 
what year

I would settle for largest to smallest too, but tossing day in between month and year is chaos.

Ozzie_Isaac

I am chefing the daylights out of some onions.

dbCooper

In a different life I worked for a multinational clinical research biz.  Arbitrary dates in documentation meant trouble with government regulatory agencies.  This was the standardized format . . . 11-Dec-2024

30+ years later it's still engrained in my brain and is how I sign documents.

GrateEggspectations

Ozzie_Isaac said:

I am chefing the daylights out of some onions.

But which day’s lights?

11/12/24
12/11/24
24/12/11

(I have a preference for 12/11/2, because that’s what we generally say when speaking - December 11th, 2024.)

Onions looking good. That’s quite a batch.

Canugghead

dbCooper said:

In a different life I worked for a multinational clinical research biz.  Arbitrary dates in documentation meant trouble with government regulatory agencies.  This was the standardized format . . . 11-Dec-2024

30+ years later it's still engrained in my brain and is how I sign documents.

Not sure where I learned this, I sign Dec 11, 2024

lousubcap

Passing on the date deal here @CPFC1905 that is a great cook and outcome.  Photo 3 for the hook and the remainder for the feeder.  Dang!

caliking

Canugghead said:

dbCooper said:

In a different life I worked for a multinational clinical research biz.  Arbitrary dates in documentation meant trouble with government regulatory agencies.  This was the standardized format . . . 11-Dec-2024

30+ years later it's still engrained in my brain and is how I sign documents.

Not sure where I learned this, I sign Dec 11, 2024

Having to sign documents in two countries for most of my adult life, I usually sign the month in letters/words, to mitigate confusion. Good practice, IMO. 

Botch

dbCooper said:

In a different life I worked for a multinational clinical research biz.  Arbitrary dates in documentation meant trouble with government regulatory agencies.  This was the standardized format . . . 11-Dec-2024

30+ years later it's still engrained in my brain and is how I sign documents.

Same here, military protocol, for documents.
However, I took a different route for computer files.  My first office machine was a Zenith Z-100, monochrome display ("crayon" resolution) and a single 5-1/4" floppy disk drive (my la-dee-dah boss got the machine with two disk drives).  I used a separate floppy disk for each of the 7 programs I was assigned to (electronic warfare/ jammers) and labeled each file with "YR-MO-DY-XX" (no dashes and the XX was a two letter designation I assigned to different files: document, spreadsheet, database, etc.  Two reasons: the first MS-DOS OSs limited us to 8-digit filesnames, and my files were automatically sorted chronologically.  To this day I still use this system ("2023 Income Tax MN property", "202403 Household Expenses", etc).    
  

zaphod

Fire good. Tree bad.

Ozzie_Isaac

6 lbs of onions into a few quarts of soup.  Induction burner sure made it easy.

The Jumada II 11, 1446 AH daylights are gone.

dbCooper

CPFC1905 said:

I forget that this is a BBQ forum, so making up for all those football and roundabout posts,  here's last night's dinner;






Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.  
Only SPG and sea salt flakes,  ten minutes rest.  I reckon it came out medium, with a nod towards Pittsburgh style.  Or is it Chicago because of the reverse sear?

No idea what the £ / KG in to $ / lb ratio is but it was cracking value.

@CPFC1905 - Very fine looking cook, great results.

Being unfamiliar with Waitrose I looked them up.  Pigs in Blankets caught my eye as you Brits appear to have a superior method for them.  Over here they are sausage wrapped in a pancake, bacon blanket has to be better.

https://www.waitrose.com/ecom/products/waitrose-christmas-12-pigs-in-blankets/838011-677600-677601

fishlessman

new england style with cheese

CPFC1905

dbCooper said:

CPFC1905

Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.  
Only SPG and sea salt flakes,  ten minutes rest.  I reckon it came out medium, with a nod towards Pittsburgh style.  Or is it Chicago because of the reverse sear?

No idea what the £ / KG in to $ / lb ratio is but it was cracking value.

@CPFC1905 - Very fine looking cook, great results.

Being unfamiliar with Waitrose I looked them up.  Pigs in Blankets caught my eye as you Brits appear to have a superior method for them.  Over here they are sausage wrapped in a pancake, bacon blanket has to be better.

https://www.waitrose.com/ecom/products/waitrose-christmas-12-pigs-in-blankets/838011-677600-677601

They are the antidote to brussel sprouts during Christmas lunch.   Oddly, and despite their fundamental epicness - they are synonymous with Christmas and not pervasive across the calendar.  

Ozzie_Isaac

dbCooper said:

CPFC1905 said:

I forget that this is a BBQ forum, so making up for all those football and roundabout posts,  here's last night's dinner;






Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.  
Only SPG and sea salt flakes,  ten minutes rest.  I reckon it came out medium, with a nod towards Pittsburgh style.  Or is it Chicago because of the reverse sear?

No idea what the £ / KG in to $ / lb ratio is but it was cracking value.

@CPFC1905 - Very fine looking cook, great results.

Being unfamiliar with Waitrose I looked them up.  Pigs in Blankets caught my eye as you Brits appear to have a superior method for them.  Over here they are sausage wrapped in a pancake, bacon blanket has to be better.

https://www.waitrose.com/ecom/products/waitrose-christmas-12-pigs-in-blankets/838011-677600-677601

We do little smokies wrapped in crescent dough.  Perfect bite size.

poster

Ozzie_Isaac said:

dbCooper said:

CPFC1905 said:

I forget that this is a BBQ forum, so making up for all those football and roundabout posts,  here's last night's dinner;






Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.  
Only SPG and sea salt flakes,  ten minutes rest.  I reckon it came out medium, with a nod towards Pittsburgh style.  Or is it Chicago because of the reverse sear?

No idea what the £ / KG in to $ / lb ratio is but it was cracking value.

@CPFC1905 - Very fine looking cook, great results.

Being unfamiliar with Waitrose I looked them up.  Pigs in Blankets caught my eye as you Brits appear to have a superior method for them.  Over here they are sausage wrapped in a pancake, bacon blanket has to be better.

https://www.waitrose.com/ecom/products/waitrose-christmas-12-pigs-in-blankets/838011-677600-677601

We do little smokies wrapped in crescent dough.  Perfect but size.

I'll refrain, BUT there are many ways to use this auto-correct error to ones advantage 

DoubleEgger

fishlessman said:

new england style with cheese

Reminds me of school picture proofs from back in the day. 

Ozzie_Isaac

poster said:

Ozzie_Isaac said:

dbCooper said:

CPFC1905 said:

I forget that this is a BBQ forum, so making up for all those football and roundabout posts,  here's last night's dinner;






Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.  
Only SPG and sea salt flakes,  ten minutes rest.  I reckon it came out medium, with a nod towards Pittsburgh style.  Or is it Chicago because of the reverse sear?

No idea what the £ / KG in to $ / lb ratio is but it was cracking value.

@CPFC1905 - Very fine looking cook, great results.

Being unfamiliar with Waitrose I looked them up.  Pigs in Blankets caught my eye as you Brits appear to have a superior method for them.  Over here they are sausage wrapped in a pancake, bacon blanket has to be better.

https://www.waitrose.com/ecom/products/waitrose-christmas-12-pigs-in-blankets/838011-677600-677601

We do little smokies wrapped in crescent dough.  Perfect but size.

I'll refrain, BUT there are many ways to use this auto-correct error to ones advantage 

lol, yeah, double entendre.

Botch

 
Neither the USAF Commissary nor my favorite cheese kiosk carries "whole-milk, low moisture" mozzarella, except for a brand called "BelGiosiosoe" or something like that; It's still quite wet and doesn't taste all that good (mozz is a young, simple cheese, how do they screw it up?)  I went to the local Smith's (a large store but I usually avoid them as their meat dept always smells... iffy).  Checked their cheese selection and found Whole-milk, low moisture, and it was as firm as monterey jack!  I mixed up some dough two days ago, sealed up four balls, and made a pie yesterday; the cheese melted great but I had run out of Parmesan and fresh basil.  This morning I ran to my favorite cheese kiosk and grabbed a block of Parmesan and some fresh basil, then I noticed they now carry buffalo mozz!  I could get that years ago from an Italian grocer in SLC, but it's a 45-minute drive.  So I'll be trying that soon.
Today's pie (above) used more of the dry mozz I now have, plus the parm and fresh basil.  And I remembered the King Arthur dough relaxer this time so could get a semi-decent round.  Used just semolina for final shaping, got just a bit gritty.  I usually put the parm under the mozz (to prevent burning) along with the Boar's Head pepperoni, so the mozz on top gets maximum browning.  Baked at 500º and I use a stone, the bottom gets nicely browned but no black/leopard spots; those aren't worth buying a separate baking steel, or I could just run the Egg hotter (no cracks in 14 years and I'd like to keep it that way).  

caliking

That's a great looking pie @Botch! 

dbCooper

@Botch - Pizza looks great, thanks for sharing the details.  And good news about finding local supplier for mozzarella.

Ozzie_Isaac

@Botch. What is “ King Arthur dough relaxer”?  Never heard of this, is it a secret that isn’t supposed to be told on an open forum?

Botch

Ozzie_Isaac said:

@Botch. What is “ King Arthur dough relaxer”?  Never heard of this, is it a secret that isn’t supposed to be told on an open forum?

This stuff:
https://shop.kingarthurbaking.com/items/easy-roll-dough-improver
Noticed they've changed the name to "Dough Improver", so a search may not have worked.  
King Arthur Baking (formerly KA Flour) has an excellent channel on EweTube on baking/different doughs; I'm not much of a baker but during my ninja pizza phase I watched all of their tutorials on making pizza dough, some really specific kneading/mixing/aging techniques that are highly recommended if you're into pizzas, or baking in general.  
And I don't roll my pizza dough, do the on-counter pressing/stretching, slapping back-n-forth, and stretching over my knuckles/gravity technique instead (I did try the actual tossing technique awhile, until that damn ceiling-fan incident).