What Are You Chef-ing Tonight, Dr?

GrateEggspectations

Surf and turf. Was happy with everything with the exception of the bearnaise. A recipe I hadn’t used before. 

lousubcap

Crushed that cook @GrateEggspectations.  

Dyal_SC

Made some pickled asparagus earlier. I don’t think I’ve had it before.  Used a 1:1 vinegar to water ratio, along with 2 tbs non-iodized sea salt and 2 tbs sugar per 2 cups of liquid. Heated it until the salt and sugar disappeared.  Felt like a lot of salt. ??  Threw in some garlic, black peppercorns, dill and crushed pepper flakes. Was almost 2 bundles of asparagus that I packed into a half gallon jar. Took about 6 cups of brine to top it off. 

Guess I’ll find out tomorrow if it sucks or not. 

caliking

@Dyal_SC - could you post this in the big lacto-fermentation thread? I can't seem to find it, but maybe @lkapigian will chime in. Mainly because I think it would be an awesome inclusion in that thread. 

After all the mathing, I think I recall salt (sodium chloride) 2.5% by weight is the minimum for goodness. I've used salt 5% + sugar 5% (just because it made the math easier) and have liked the taste/flavor. 

Plenty of scope to tweak it to your preference. Making a note to try this. 

caliking

Killer cook @GrateEggspectations ! What didn't you like about the bearnaise recipe?

btw, love the juxtaposition of the butter knife with your high end blades

caliking

DoubleEgger said:

Fried pork tenderloin and squash casserole. 

I did not know that fried pork tenderloin was a thing. That looks like a wonderful meal. Bookmarked. 

GrateEggspectations

caliking said:

Killer cook @GrateEggspectations ! What didn't you like about the bearnaise recipe?

btw, love the juxtaposition of the butter knife with your high end blades

Thanks! The texture was just much too thin. Shamefully, I then tried to thicken it with some corn starch. 

lkapigian

caliking said:

@Dyal_SC - could you post this in the big lacto-fermentation thread? I can't seem to find it, but maybe @lkapigian will chime in. Mainly because I think it would be an awesome inclusion in that thread. 

After all the mathing, I think I recall salt (sodium chloride) 2.5% by weight is the minimum for goodness. I've used salt 5% + sugar 5% (just because it made the math easier) and have liked the taste/flavor. 

Plenty of scope to tweak it to your preference. Making a note to try this. 

Looks delicious! For fermentation 2% salt minimum up to 5% I usually hit 2.5-4… the asparagus for @Dyal_SC is a quick pickle salt and sugar is for flavor as the ph drop came with the vinegar…for flavor around 1.25% salt 

DoubleEgger

caliking said:

DoubleEgger said:

Fried pork tenderloin and squash casserole. 

I did not know that fried pork tenderloin was a thing. That looks like a wonderful meal. Bookmarked. 

I thought you spent time in Iowa. Surprised you didn’t run across it. It’s a NC thing as well. It’s best on a biscuit imo. 

fishlessman

cruise ship chicken with a lemon wine sauce of sundried tomatoes, onions, pitted kalamata olives, red onion and some capers. not as bad as the pic. the leftovers will be todays lunch

GrateEggspectations

fishlessman said:

cruise ship chicken with a lemon wine sauce of sundried tomatoes, onions, pitted kalamata olives, red onion and some capers. not as bad as the pic. the leftovers will be todays lunch

That’s a cruise I’d take any day. Looks great. 

Dyal_SC

@caliking and @lkapigian , tried to bump the lacto fermentation thread, but it might be sunk. 

Botch

Dyal_SC said:

@caliking and @lkapigian , tried to bump the lacto fermentation thread, but it might be sunk. 

WHAT?!?!?   
 
 
EDIT:  It hasn't been sunk, @Dyal_SC successfully raised it up (remember that it's in the "Off-Topic" forum, and does not show up on the "Latest Discussions" page.)  

ColbyLang

Skipping parades. Beer and meatball stew

caliking

fishlessman said:

cruise ship chicken with a lemon wine sauce of sundried tomatoes, onions, pitted kalamata olives, red onion and some capers. not as bad as the pic. the leftovers will be todays lunch

Looks mighty fine.

caliking

DoubleEgger said:

caliking said:

DoubleEgger said:

Fried pork tenderloin and squash casserole. 

I did not know that fried pork tenderloin was a thing. That looks like a wonderful meal. Bookmarked. 

I thought you spent time in Iowa. Surprised you didn’t run across it. It’s a NC thing as well. It’s best on a biscuit imo. 

Correct, sir. All kinds of porky glory available in Iowa. I scarfed down many pork tenderloin sammiches, but those were always pounded flat, and thin. Still delicious.

I don't recall seeing breaded fried pork tenderloin like this ( i guess what is "chicken fried" down here), but i imagine it is good eats. On a biscuit? Yes, please!

caliking

Botch said:

caliking said:
I'm curious to see what the ATK recipe is like. 

For many Indian style recipes, some of the steps are not given due attention. Many recipes are improved by building a sofrito of sorts, before adding in the protein and other ingredients.

I had DVR'd it, tried to write down all the steps as they did them:
 

Keema Aloo              (ATK) edited

Ingredients

2 Tbs oil

6 peppercorns

1 sticks cinnamon

4  2 green cardamon

2 1 black cardamon

1 red onion

2  4-6 cloves garlic, minced

1 tsp  TBSP grated ginger

1 lb 90%  80% ground beef

3/4 tsp salt

2 tsp ground coriander

1/2  1 tsp tumeric

1/2  1 tsp cumin

2 1 tsp Kashmir chile powder (or paprika) (I used gochugaru, it's what I had)

2 tomatoes, chopped diced

1/4 cup yogurt (optional)

8-oz Yukon Gold potato, diced

1 cup peas (depends on how much you like peas)

1 serrano, sliced lengthwise

1/4 cup cilantro, chopped

black pepper

Rice, na’an, or noodles

Procedure

• Heat oil over medium heat, toast spices
• Add onion when fragrant, cook til well-browned
• Add garlic, ginger, and beef tomato, raise heat to med high
• Cook until the oil separates a bit from the mix. May have to lower the heat.
• Add beef and potatoes, and saute until the water evaporates
• Add dry spices  
• Stir for 2 minutes, cover and lower heat
• Simmer 15 minutes, until potatoes are done.
• Add yogurt and peas,  and simmer/saute for 5 mins
• Garnish with black pepper, cilantro. Stir it all in.
• Serve with rice or naan

@Botch - made some changes to the recipe ingredients and procedure. Let me know what you think. 

ColbyLang

A tale of 2 piggies. Slabs went 3-1-1. One came out perfect, the other was like leather. 

Botch

ColbyLang said:

A tale of 2 piggies. Slabs went 3-1-1. One came out perfect, the other was like leather. 

Any idea why?  Were they two different packages, bought at different times?  
 
That's happened to me once.  Cooked two briskets (for the office, of course) and one was perfect and the other was shoe leather; purchased at the same time/place.  

Gulfcoastguy

Tasty leather I’m sure.

ColbyLang

Botch said:

ColbyLang said:

A tale of 2 piggies. Slabs went 3-1-1. One came out perfect, the other was like leather. 

Any idea why?  Were they two different packages, bought at different times?  
 
That's happened to me once.  Cooked two briskets (for the office, of course) and one was perfect and the other was shoe leather; purchased at the same time/place.  

Bought at same time/place. Maybe an old pig? Dunno

Foghorn

ColbyLang said:

A tale of 2 piggies. Slabs went 3-1-1. One came out perfect, the other was like leather. 

Just some random thoughts:
- the pig drives the cook.
- Any chance there was more radiant heat on the leather side?  Was the fire off center?  Or is your egg on a slight slope such that the juice in the drip pan ended up more on one side of the pan?  I have ruined more than one rack of ribs by not having a good enough air gap between my platesetter and the drip pan such that the radiant heat from the hot item below overcooked/burned them on the bottom.

ColbyLang

Fire was smack in the middle. Drip pan centered for the most part. Bottoms weren’t scorched. Didn’t toothpick test them. Shoulda known something was up when they started to curl (rack on the right, back of the egg)

GrateEggspectations

Green curry. Used Kenji’s recipe from Wok. Had no rice noodles, so used ramen. 

GrateEggspectations

Candied jalapeños. 

lousubcap

Love me candied jalapenos!  Looks like a grate project right there @GrateEggspectations .

Botch

Uff-dah.  I pulled some leftover raw skirt steak out of the freezer, thawed and salted overnight.  Was going to try Cave-Man with skirt, which makes perfect sense.  Pulled my back yesterday and ended up cooking/eating nothing, and today it was raining pretty heavy, so I heated up my CI frypan to cook it up.  It smelled fine, but didn't taste great (and the taco shells I had purchased less than two months ago also tasted badly stale).  Felt pretty sick (although not violently so) all afternoon; not so bad tonight.  
Enough skirt and shells for two more meals, but it's going in the trash tomorrow.  Mebbe get an Italian from Jersey Mike's; don't feel like cooking anymore for awhile.
No photos, because, why?    

BeanHead

Hope you feel better soon @Botch

GrateEggspectations

First the back, then the illness. Sorry to hear, @Botch. 

Rest up!

GrateEggspectations

Made nachos. Sautéed onions, ground beef, a boatload of garlic, refried beans, candied jalapenos, coriander, scallions, etc.