What Are You Chef-ing Tonight, Dr?

Gulfcoastguy

caliking said:

Pops cheffed this. 

Similar to Rice  Krispy treats, but made with date palm jaggery and puffed rice. And a bit of camphor. 

He said he last made these 70yrs ago. They were farkin delicious! Its always fun to spend some time cooking with him. 

Agreed. You write down the recipe when he wasn’t looking didn’t you? That was what I wish someone did with my Grandmother’s orange coconut cake before she forgot the original recipe. My older sister only remembers that it took 3 large oranges. In all fairness Grand mother never used actual measurements nor did she write down recipes. 

caliking

Gulfcoastguy said:

caliking said:

Pops cheffed this. 

Similar to Rice  Krispy treats, but made with date palm jaggery and puffed rice. And a bit of camphor. 

He said he last made these 70yrs ago. They were farkin delicious! Its always fun to spend some time cooking with him. 

Agreed. You write down the recipe when he wasn’t looking didn’t you? That was what I wish someone did with my Grandmother’s orange coconut cake before she forgot the original recipe. My older sister only remembers that it took 3 large oranges. In all fairness Grand mother never used actual measurements nor did she write down recipes. 

Cooking with Pops is a trip. This has just 4 ingredients, but it went down like this (he’s chef, I play sous):

me - how much water?
pops- that much. 

Me - how much jaggery?
pops - yeah, that much is good. 

Me- how much camphor?
Pops- half of that. (2 mins later). That’s too much. Take some of it out. 

Me- I don’t think it works like that. 

Pops- you’re not trying. 

... and so on.  But, I’m thankful every day that I can have these moments with him. 

PS - we chef goat curry about every 2 weeks. Still don’t have the recipe down. 

Canugghead

I can eat couple of those after some masala puffed rice @caliking!  

nolaegghead

caliking said:

Gulfcoastguy said:

caliking said:

Pops cheffed this. 

Similar to Rice  Krispy treats, but made with date palm jaggery and puffed rice. And a bit of camphor. 

He said he last made these 70yrs ago. They were farkin delicious! Its always fun to spend some time cooking with him. 

Agreed. You write down the recipe when he wasn’t looking didn’t you? That was what I wish someone did with my Grandmother’s orange coconut cake before she forgot the original recipe. My older sister only remembers that it took 3 large oranges. In all fairness Grand mother never used actual measurements nor did she write down recipes. 

Cooking with Pops is a trip. This has just 4 ingredients, but it went down like this (he’s chef, I play sous):

me - how much water?
pops- that much. 

Me - how much jaggery?
pops - yeah, that much is good. 

Me- how much camphor?
Pops- half of that. (2 mins later). That’s too much. Take some of it out. 

Me- I don’t think it works like that. 

Pops- you’re not trying. 

... and so on.  But, I’m thankful every day that I can have these moments with him. 

PS - we chef goat curry about every 2 weeks. Still don’t have the recipe down. 

Outstanding chef work there.   And you got the doctor down.

FarmingPhD

Cooked the ham I had asked for advice on curing over a week ago.  Cured a little over 7 days before rinsing last night and soaking in water to draw some salt out.  Likely will find some uncured pockets, but wanted to roast it while mom and dad were here and weekends are when I have time for longer cooks.  Smells great and tasted some scraps before tossing in the cooler to hold for a couple hours for dinner.

ryantt

Nothing fancy tonight, just some chicken seasoned with swamp venom and cooked indirect at 400...also Norah Grace got a new sign for the bbq spice cabinet.  

blind99

@caliking now that’s unique! Very cool. 

Life is better now that I’ve located some ramps. 

ColtsFan

Heartbrand dry aged strip and a Costco rib-eye. Reverse seared with gunpowder rub. No action shots, it’s a rainy crappy mess here. 

Wolfpack

Tri tip for tonight-

caliking

nolaegghead said:

Outstanding chef work there.   And you got the doctor down.

In more ways than one. Pops is/was an orthopedic surgeon. Don't tell him I said "was". 

caliking

@ryantt - that's some great lookin' chix. 

Botch

Keema (masala-spiced ground beef):
 

 
Ground beef is sautèed with lots of red onion, garlic, ginger, tomato, Anaheim chile, yogurt, cilantro and a huge amount of Kashmiri Garam Masala.  
Got this out of Cooks Illustrated.  Very spicy and tasty.  Tomorrow I'll dice and cook up a potato and add it, which makes Keema Aloo.  

Gulfcoastguy

Botch said:

Keema (masala-spiced ground beef):
 

 
Ground beef is sautèed with lots of red onion, garlic, ginger, tomato, Anaheim chile, yogurt, cilantro and a huge amount of Kashmiri Garam Masala.  
Got this out of Cooks Illustrated.  Very spicy and tasty.  Tomorrow I'll dice and cook up a potato and add it, which makes Keema Aloo.  

So Indian Hamburger Helper? Kidding, looks great.

nolaegghead

Daily factoid: 2/3 of Indian states have laws that make it illegal to slaughter cows.  7% of Indians do eat beef.  Some prefer beef to the more expensive goat.

Gulfcoastguy

nolaegghead said:

Daily factoid: 2/3 of Indian states have laws that make it illegal to slaughter cows.  7% of Indians do eat beef.  Some prefer beef to the more expensive goat.

I believe that the Sikhs have no religious objection. They might be the 7% number. Btw I knew about Hindu objections but the joke really wrote itself.

caliking

Botch said:

Keema (masala-spiced ground beef):
 

 
Ground beef is sautèed with lots of red onion, garlic, ginger, tomato, Anaheim chile, yogurt, cilantro and a huge amount of Kashmiri Garam Masala.  
Got this out of Cooks Illustrated.  Very spicy and tasty.  Tomorrow I'll dice and cook up a potato and add it, which makes Keema Aloo.  

Looks good!

There's no wrong way to make keema. My version gets cumin, coriander, cinnamon, cloves, and some other stuff. And peas for the veg. I'll sometimes add spinach, to change things up a bit. 

Acn

caliking said:

Botch said:

Keema (masala-spiced ground beef):
 

 
Ground beef is sautèed with lots of red onion, garlic, ginger, tomato, Anaheim chile, yogurt, cilantro and a huge amount of Kashmiri Garam Masala.  
Got this out of Cooks Illustrated.  Very spicy and tasty.  Tomorrow I'll dice and cook up a potato and add it, which makes Keema Aloo.  

Looks good!

There's no wrong way to make keema. My version gets cumin, coriander, cinnamon, cloves, and some other stuff. And peas for the veg. I'll sometimes add spinach, to change things up a bit. 

It’s one of our favorites, especially when Costco has the ground lamb packs.

caliking

Gulfcoastguy said:

nolaegghead said:

Daily factoid: 2/3 of Indian states have laws that make it illegal to slaughter cows.  7% of Indians do eat beef.  Some prefer beef to the more expensive goat.

I believe that the Sikhs have no religious objection. They might be the 7% number. Btw I knew about Hindu objections but the joke really wrote itself.

Sikhs don't usually eat beef. Many are vegetarian. The beef eating folks are mainly Christian and Muslim, plus some others ( e.g. urban Hindus). 

But 7% seems kinda low.

Another fun factoid - only about 25%ish of Indians are vegetarians.

nolaegghead

Casting off the history of multi-generational magical beliefs and thought-reading omnipotent and vengeful wizards, I can eat anything I want, any time I want.

nolaegghead

Making a big batch of tapioca pudding.  Been a while.

bucky925

Still trying to step back from all the red meat, so tonight was chicken parm.

GrateEggspectations

bucky925 said:

Still trying to step back from all the red meat, so tonight was chicken parm.

Love chicken parm. What did you use for your breading?

bucky925

GrateEggspectations said:

bucky925 said:

Still trying to step back from all the red meat, so tonight was chicken parm.

Love chicken parm. What did you use for your breading?

Panko bread crumbs mixed with Parmesan cheese. 

ColtsFan

Wangs

texaswig

@Botch that keema sound awesome. 

Botch

nolaegghead said:

Daily factoid: 2/3 of Indian states have laws that make it illegal to slaughter cows.  7% of Indians do eat beef.  Some prefer beef to the more expensive goat.

The original recipe called for goat, but my local grocer was fresh out again, and Lam Lan (or Lan Lam?) developed this recipe for beef.  
Tomorrow I may have to tell my high school graduation dance gig story involving wonderful goat dishes in north-central New Mexico, many years ago.  That was a lifetime adventure!  

Battleborn

Tri-tip night. 

nolaegghead

Botch said:

nolaegghead said:

Daily factoid: 2/3 of Indian states have laws that make it illegal to slaughter cows.  7% of Indians do eat beef.  Some prefer beef to the more expensive goat.

The original recipe called for goat, but my local grocer was fresh out again, and Lam Lan (or Lan Lam?) developed this recipe for beef.  
Tomorrow I may have to tell my high school graduation dance gig story involving wonderful goat dishes in north-central New Mexico, many years ago.  That was a lifetime adventure!  

Canugghead

Some recent cooks by swmbo, not chef 

Baked char siu bao...



Korean pork bone soup...


Steamed turkey bao...

Botch

nolaegghead said:

Casting off the history of multi-generational magical beliefs and thought-reading omnipotent and vengeful wizards, I can eat anything I want, any time I want.

I finished reading last week's Time magazine, and it included G. Gordon Liddy's obituary.  APparently, as a youngster, his cat brought in a dead rat and he took it and ate it, just to prove he could.  No mention as to whether he cooked it first.  
I prefer your tapioca pudding idea.  
 
The previous three sentences were, again, not anything I expected to write in this lifetime.