What Are You Chef-ing Tonight, Dr?

ryantt

Little Mexican for Christmas dinner.   

ColbyLang

Sous vide reheat of yesterday’s prime rib

Wooderson

Family xmas dinner today. Bird is coming along nicely.   Drinks flowing nicely also.   Happy holidays to all

zaphod

leftovers from Christmas dinner (handmade cranberry/orange sauce, butternut squash, and corn bread stuffing) accompanying some contractual obligatory Chestnuts Over An Open Fire and fresh Toad In The Hole.

ColbyLang

Dueling gumbos. Hen and smoked sausage on the left. Seafood on the right. I may have had some of both

JohnInCarolina

ColbyLang said:

Dueling gumbos. Hen and smoked sausage on the left. Seafood on the right. I may have had some of both

You are dangerously close to crossing the streams here man.

Canugghead

Boring Boxing Day dinner.
Same old Pepin turkey ballotine, drumsticks were literally hacked...

Naked ham...

Swmbo saved the ham bones for lentil soup... (froze uncooked turkey bones for future stock)

GrateEggspectations

@Canugghead

Looking great on all fronts. Hope you enjoyed the festivities with your family. 

Stormbringer

This was last nights cook … Korean chicken using a rotisserie. I used the KAB divider to bank the coals at the back. The rotisserie is a LetzQ model, designed for the Egg 

Halfway through:

Done:

lousubcap

@Canugghead - banquet right there.  You are a glutton for punishment, going full Pepin on a turkey.  

caliking

Canugghead said:

Boring Boxing Day dinner.
Same old Pepin turkey ballotine, drumsticks were literally hacked...

Naked ham...

Swmbo saved the ham bones for lentil soup... (froze uncooked turkey bones for future stock)

...

The ham looks beautiful. The ballotine is just showing off Your family will likely lobby the government for more holidays, given the feasts y'all throw down. 

I need to visit you, again... for both cooking, and photography, lessons.

GrateEggspectations

@Stormbringer

Great colour on that bird!

caliking

Hard to keep up with the phenomenal cooks here! 

We’ve been on a seafood kick here, after finding a “fresh catch” kind of place when we were at the beach last week. 

Skrimps on the beach house gasser

Drago’s style chargrilled oysters on the egg last night. Caliprince loves them. 

Doesn’t look like much, without the plated pic, but this was flounder Florentine last night. Even more delicious because of the fresh fish. 

vb4677

LAST BGE Cook of 2024...

Found this 8-bone pork roast at Costco for $18! SPG+Rosemary...  300F to 150IT



Cooked over some apple wood on a bed of onions, garlic & rosemary.  Simple elegance.

lousubcap

@caliking-Drago's style oysters for the win.  You are raising him right.  

Canugghead

@GrateEggspectations Thanks, we did. Likewise to your family.

Canugghead

@lousubcap Thanks, always ready for the big bird, next time I'll use a brand new blade (misplaced these earlier) that's less offensive than dirty forks (nod @Botch)

Canugghead

caliking said:

Hard to keep up with the phenomenal cooks here! 

We’ve been on a seafood kick here, after finding a “fresh catch” kind of place when we were at the beach last week. 

Skrimps on the beach house gasser

Drago’s style chargrilled oysters on the egg last night. Caliprince loves them. 

Doesn’t look like much, without the plated pic, but this was flounder Florentine last night. Even more delicious because of the fresh fish. 

Thanks.
Raichlen alerts, hard to keep up my foot.

JohnInCarolina

Used a couple batches of Momofuku noodles, tossed into a wok with some veggies, a bit of egg, leftover steak.  Topped it off with some chili crisp.

GrateEggspectations

JohnInCarolina said:

Used a couple batches of Momofuku noodles, tossed into a wok with some veggies, a bit of egg, leftover steak.  Topped it off with some chili crisp.

Lookin’ good, John.

How have you made out with the Kenji Wok book?

caliking

That looks tasty @JohnInCarolina

JohnInCarolina

GrateEggspectations said:

JohnInCarolina said:

Used a couple batches of Momofuku noodles, tossed into a wok with some veggies, a bit of egg, leftover steak.  Topped it off with some chili crisp.

Lookin’ good, John.

How have you made out with the Kenji Wok book?

Pretty well.  Still lots of recipes I haven’t tried in it yet.

Botch

JohnInCarolina said:

Used a couple batches of Momofuku noodles, tossed into a wok with some veggies, a bit of egg, leftover steak.  Topped it off with some chili crisp.

Verdict on the noodles?  (yeah you overwhelmed the sauce paks, as is proper)

JohnInCarolina

Botch said:

JohnInCarolina said:

Used a couple batches of Momofuku noodles, tossed into a wok with some veggies, a bit of egg, leftover steak.  Topped it off with some chili crisp.

Verdict on the noodles?  (yeah you overwhelmed the sauce paks, as is proper)

We tried them first with just the sauce packs.  The wife and I both thought they were really pretty good.

Hook_emHornsfan_74

JohnInCarolina said:

We tried them first with just the sauce packs.  The wife and I both thought they were really pretty good.

@JohnInCarolina which flavor did you go with there?  That looks really good.

DoubleEgger

First time making a pound cake. The top got a little browner than I would have liked as I didn’t tent it soon enough. Overall, I give myself a B- on this one. I’ve got a baseline to build from now. 

JohnInCarolina

Hook_emHornsfan_74 said:

JohnInCarolina said:

We tried them first with just the sauce packs.  The wife and I both thought they were really pretty good.

@JohnInCarolina which flavor did you go with there?  That looks really good.

These were the tingly chili wavy noodles.

GrateEggspectations

DoubleEgger said:

First time making a pound cake. The top got a little browner than I would have liked as I didn’t tent it soon enough. Overall, I give myself a B- on this one. I’ve got a baseline to build from now. 

We’re all on a path of learning, so I always enjoy seeing cooks that others haven’t been 100% happy with - if only to reassure me that I am not alone on this journey. 

DoubleEgger

GrateEggspectations said:

DoubleEgger said:

First time making a pound cake. The top got a little browner than I would have liked as I didn’t tent it soon enough. Overall, I give myself a B- on this one. I’ve got a baseline to build from now. 

We’re all on a path of learning, so I always enjoy seeing cooks that others haven’t been 100% happy with - if only to reassure me that I am not alone on this journey. 

I’ve had a lot of fails this year. Trying new things/techniques is definitely a process of learning from failure. Baking is the ultimate mix of science and art that constantly teeters on failure. 

lousubcap

If you aren't learning you aren't trying.  I don't even venture into new cooking frontiers but refining the ground I stand on is always worthwhile.  Tomorrow will be another experiment.  Will post a pic or two.