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What Are You Chef-ing Tonight, Dr?

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Comments

  • Eggscuses
    Eggscuses Posts: 406
    Botch said:
    PSA for January 2025:  Don't try to cook potstickers and pay bills at the same time:
     

     
     :| 
    Looks like your cook was a success,  they stuck ! 😁
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,832
    DoubleEgger said:
    Snow day grub 

    lol!  that is what is on the menu tonight.  Only I have some chicken in the sous vide, replicating the confit duck recipe that @poster shared the other day. 

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • GrateEggspectations
    GrateEggspectations Posts: 10,206
    The above reminded me - my S-I-L dropped off a chicken pot pie soup last week. Very good and evocative of the real deal. 
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  • caliking
    caliking Posts: 18,991
    That looks delicious @DoubleEgger ! How did you do the top crust?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • DoubleEgger
    DoubleEgger Posts: 18,236
    caliking said:
    That looks delicious @DoubleEgger ! How did you do the top crust?
    Frozen puff pastry. Easy peasy for a quick sous vide reheat.  
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  • caliking
    caliking Posts: 18,991
    I’d hit that

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 32,947
    caliking said:
    I’d hit that
    Thanks man!  I wanted to try something different from the gold standard Salado brisket chili recipe.  I came across this recipe for chili Colorado:

    https://tastesbetterfromscratch.com/chile-colorado/

    It’s very easy, and I just used leftover brisket for the protein.  I skipped the browning step as the beef was already cooked.  

    The dish is very meat-forward, and delicious!  We served it in bowls with some Mexican rice, cheddar cheese, sour cream and cilantro.
    "I've made a note never to piss you two off." - Stike
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,832
    JohnInCarolina said:
    chili Colorado, but with brisket 


    Love Chili Colorado!

    if you liked that, try a chile verde con carne

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • Dyal_SC
    Dyal_SC Posts: 6,340
    If they had air fryers when I was in college, I would’ve lived off of pizza bagels. 375 for 4 minutes. Can’t go wrong and always good. 
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  • JohnInCarolina
    JohnInCarolina Posts: 32,947
    Ozzie_Isaac said:
    JohnInCarolina said:
    chili Colorado, but with brisket 


    Love Chili Colorado!

    if you liked that, try a chile verde con carne
    Thanks man!  I’ve never tried making chile verde con carne, so I’ll definitely give it a shot.
    "I've made a note never to piss you two off." - Stike
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  • Buckwoody Egger
    Buckwoody Egger Posts: 864
    Dyal_SC said:
    If they had air fryers when I was in college, I would’ve lived off of pizza bagels. 375 for 4 minutes. Can’t go wrong and always good. 
    that beats the cook time of a frozen schwann’s mini deep dish in a toaster oven by at least one hanna barbera cartoon 
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  • Canugghead
    Canugghead Posts: 12,319
    @Dyal_SC look killer! so it's three slices on three cheeses, easy to remember  ;)
    canuckland
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  • Botch
    Botch Posts: 16,368
    Dyal_SC said:
    If they had air fryers when I was in college, I would’ve lived off of pizza bagels. 375 for 4 minutes. Can’t go wrong and always good. 
    I made a lot of french bread pizzas in my toaster oven; they took longer but weren't frozen.
     
    I bought that toaster oven at a yard sale for $4, the summer before I started college ('78).  Think the previous owner only broiled steaks in it, and never cleaned it. I ended up having to disassemble the entire thing to really get it clean, may have thrown up once or twice in the process, damn it was gross.  
    Got it reassembled and it worked, and I fed myself with it (and a small hotpot) for a couple years.  Ended up selling it.  For $4!  Got my money's worth out of that one.  I don't remember whatever happened to the hot pot and the bent ladle...  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,450
    JohnInCarolina said:
    caliking said:
    I’d hit that
    Thanks man!  I wanted to try something different from the gold standard Salado brisket chili recipe.  I came across this recipe for chili Colorado:

    https://tastesbetterfromscratch.com/chile-colorado/

    It’s very easy, and I just used leftover brisket for the protein.  I skipped the browning step as the beef was already cooked.  

    The dish is very meat-forward, and delicious!  We served it in bowls with some Mexican rice, cheddar cheese, sour cream and cilantro.
    Thank you for posting this recipe.  I have been looking for more things to make.  Seem to be stuck in a rut.  SWMBO loves spice/heat so she will really enjoy this.
    Midland, TX XLBGE
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  • Dyal_SC
    Dyal_SC Posts: 6,340
    Some pre-game basketball fuel for the kiddos.  Been having a hankering for homemade biscuits and sausage gravy. 

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  • caliking
    caliking Posts: 18,991
    Pre-game? I'd take a nap after that! 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Dyal_SC
    Dyal_SC Posts: 6,340
    caliking said:
    Pre-game? I'd take a nap after that! 
    It’s all about the gains. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,832
    While traveling this Christmas my kids favorite dish was a spaghetti bolognese.  I had never had it before, assumed it was just meat sauce, but it is so much more!  Working on my recipe for it (can’t share, even with my kids), but it is so tasty even with relatively few ingredients!


    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • Corv
    Corv Posts: 462
    Why not share it? Are you planning on monetizing it?
    Somewhere on the Colorado Front Range
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,832
    Corv said:
    Why not share it? Are you planning on monetizing it?
    Because I have spent countless minutes refining and taste testing and no one is worthy of sharing in the fruits of my labor!  Not even my kids.  I shall go to my grave with the best pizza dou….. I mean bolognese recipie.

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • Canugghead
    Canugghead Posts: 12,319
    stop monkeeing around, will ya  ;)
    canuckland
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  • Dyal_SC
    Dyal_SC Posts: 6,340
    Ozzie_Isaac said:
    Corv said:
    Why not share it? Are you planning on monetizing it?
    Because I have spent countless minutes refining and taste testing and no one is worthy of sharing in the fruits of my labor!  Not even my kids.  I shall go to my grave with the best pizza dou….. I mean bolognese recipie.
    How do you pronounce that?  Bu-low-naze?  Bo-log-neez? I feel like it has potential to be the opener for a great deez joke. 
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  • Botch
    Botch Posts: 16,368
    (pssst, it's a jar of Chunky Ragu™ with an added bay leaf)  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • DoubleEgger
    DoubleEgger Posts: 18,236
    Ozzie_Isaac said:
    Corv said:
    Why not share it? Are you planning on monetizing it?
    Because I have spent countless minutes refining and taste testing and no one is worthy of sharing in the fruits of my labor!  Not even my kids.  I shall go to my grave with the best pizza dou….. I mean bolognese recipie.
    @Paolo Can you help us out here with a recipe? Your food always looks amazing. 
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  • fishlessman
    fishlessman Posts: 33,599
    Ozzie_Isaac said:
    Corv said:
    Why not share it? Are you planning on monetizing it?
    Because I have spent countless minutes refining and taste testing and no one is worthy of sharing in the fruits of my labor!  Not even my kids.  I shall go to my grave with the best pizza dou….. I mean bolognese recipie.
    If your not starting with a trinity, sauted anchovies, and a boat load of fresh bay leaves picked off the bay tree in the window, just use a half gallon of store bought rague and bring it to boil with fresh burger 😆
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,832
    fishlessman said:
    Ozzie_Isaac said:
    Corv said:
    Why not share it? Are you planning on monetizing it?
    Because I have spent countless minutes refining and taste testing and no one is worthy of sharing in the fruits of my labor!  Not even my kids.  I shall go to my grave with the best pizza dou….. I mean bolognese recipie.
    If your not starting with a trinity, sauted anchovies, and a boat load of fresh bay leaves picked off the bay tree in the window, just use a half gallon of store bought rague and bring it to boil with fresh burger 😆
    It does start with the holy trinity, diced a bit larger than usual for texture!

    And I always use at least 3 bay leaves, I’m not driving so I throw caution to the wind and load it up!

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • fishlessman
    fishlessman Posts: 33,599
    Ozzie_Isaac said:
    fishlessman said:
    Ozzie_Isaac said:
    Corv said:
    Why not share it? Are you planning on monetizing it?
    Because I have spent countless minutes refining and taste testing and no one is worthy of sharing in the fruits of my labor!  Not even my kids.  I shall go to my grave with the best pizza dou….. I mean bolognese recipie.
    If your not starting with a trinity, sauted anchovies, and a boat load of fresh bay leaves picked off the bay tree in the window, just use a half gallon of store bought rague and bring it to boil with fresh burger 😆
    It does start with the holy trinity, diced a bit larger than usual for texture!

    And I always use at least 3 bay leaves, I’m not driving so I throw caution to the wind and load it up!
    My secret middle layer in lasagna, but it needs the anchovies to add the putanusca flavor
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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