What Are You Chef-ing Tonight, Dr?

GrateEggspectations

I really like the look of that, @botch! Grandfather-in-law was Slovak, so cabbage recipes are of interest. 

Do you do your onion via vertical slices, then horizontal slices (or vice versa), then the dice? Always curious to know what folks do with their steel!

Botch

kl8ton said:
...Your bowls do not have the same pattern as your plates?

I bought two larger bowls at the Asian market, they're white plastic and were pre-tariff cheep.  My four original Correlle bowls do have the pattern, but they just barely hold a single serving of Campbell's/$0.19 pkg of ramen soup and not big enough to hold a bigly amount of homemade soup/stew/Bouillabaisse/bogs/ burgoos.    

Botch

GrateEggspectations said:

Do you do your onion via vertical slices, then horizontal slices (or vice versa), then the dice? Always curious to know what folks do with their steel!

Anymore, it depends on the onion.  If its fresh, young and firm, I split it pole-to-pole, peel, cut off both the top and root ends, slice to size equatorially (<fahncy bougie word), then turn, pinch pole-to-pole, and slice it pole-to-pole at an angle, rotating around the center of the onion (hope that makes sense).
 
If the onion should've been used last week, I slice it pole-to-pole, peel, then cut off the top only.  Occasionally I make a low slice parallel to the cutting board, but not that often.  Then slice straight down from side-to-side, parallel to the pole, leaving the root intact.  Rotate 90º, pinch side-to-side, and mince equatorially (so fahncy!) to size.  Hope this all makes sense.
 
And I still often just put my grater into a bowl and grate the damn thing (fans on) until my fingers get close; I do this a lot for salsas.  
 
I should figure out how to post a 30-second video; words are hard (- ENCurtis).   

fishlessman

Botch said:

Polish Cabbage Roll soup:
 

 
I love cabbage rolls, but they're fussy to make and don't reheat very well.  Food Wishes/Chef John dropped this recipe last week, sounds like it solves both issues, and I had to print it out.  
Hardest part about making this is dicing an onion, super-easy (and any recipe that begins with a whole stick of butter is bound to be good!).  I substituted ground pork for ground beef, can't remember what Mom used (and I don't know if her recipe was German (her Mom) or Norwegian (her MIL), and I will add a Tbs of smoked paprika to the recipe next time.    
I will also make only half a recipe next time; good grief; I'll be eating this until May.  One thing I do when I make a soup or stew with rice is, once everything's in but the rice, I'll scoop four ladles into a smaller pot, cool the main batch and put in the fridge, then reheat the small pot with 1/4 cup rice; then repeat that the next day until the main batch is gone or I've gotten sick of it.  TFL.  

the golumpki cabbage rolls heat up better slowly at low heat. i grew up with those at a neighbors house and sometimes buy them at a lebenese bakery served with a spicy red sauce. the soup version i use v8 juice and tomatoe juice as a base. looks great

Legume

Botch said:

GrateEggspectations said:

Do you do your onion via vertical slices, then horizontal slices (or vice versa), then the dice? Always curious to know what folks do with their steel!

Anymore, it depends on the onion.  If its fresh, young and firm, I split it pole-to-pole, peel, cut off both the top and root ends, slice to size equatorially (<fahncy bougie word), then turn, pinch pole-to-pole, and slice it pole-to-pole at an angle, rotating around the center of the onion (hope that makes sense).
 
If the onion should've been used last week, I slice it pole-to-pole, peel, then cut off the top only.  Occasionally I make a low slice parallel to the cutting board, but not that often.  Then slice straight down from side-to-side, parallel to the pole, leaving the root intact.  Rotate 90º, pinch side-to-side, and mince equatorially (so fahncy!) to size.  Hope this all makes sense.
 
And I still often just put my grater into a bowl and grate the damn thing (fans on) until my fingers get close; I do this a lot for salsas.  
 
I should figure out how to post a 30-second video; words are hard (- ENCurtis).   

This is a perfect example how an engineer answers how do you cut an onion. My math wasn't up to the challenge going into college, so I'll wait for the video.

JohnInCarolina

Al pastor fried rice

BeanHead

Leftover pasta and bacon and stuff made into a frittata with a micro green salad dressed with a ranch dressing. 

Botch

Legume said:
This is a perfect example how an engineer answers how do you cut an onion. My math wasn't up to the challenge going into college, so I'll wait for the video.

Guilty as Charged.    

caliking

JohnInCarolina said:

Al pastor fried rice

1. Stellar!
2. Beautifully presented. 

GrateEggspectations

Just pork chop and a homemade salad. 

johnmitchell

Great looking meals tonight 👏👏

Dyal_SC

Just made a bbq fried rice out of leftover country style ribs that I smoked a couple days ago. Used some sliced up snap peas and thin cut carrot chips for texture. Some soy sauce, meat church gospel and a coupla diced hard boiled Easter eggs that my boys dyed. Drizzled on some sriracha sauce to finish. 

Usually with experiments, you sorta Ike the first bite, then you grow tired of it. This time, it got better with each bite. Reminded me of a fried rice/jambalaya fusion. Excellent if I may say so myself. 

JohnInCarolina

johnmitchell

Wow!!! Two scrumptious looking dinners ^^^^

fishlessman

caveman in the woodstove over oak and maple embers

TheFishWhisperer

fishlessman said:

caveman in the woodstove over oak and maple embers

I take pictures like a caveman too.  In the dark.

Canugghead

it's a fishy Friday 😂 

Canugghead

https://www.nakedwhiz.com/smokedsalmon.htm

GrateEggspectations

Canugghead said:

https://www.nakedwhiz.com/smokedsalmon.htm

Someone’s preparing to host! Having the whole gang? How many more dozens of dishes are your preparing. 

Wishing you a truly great weekend. 

Canugghead

@GrateEggspectations Thanks, you too. It's salty treats for future, not something you eat in large quantity with a meal. Scaling back due to illnesses in the family.

lousubcap

Here is the key to great smoked salmon-cold or hot:
Getting the surface dry.  I have found that air -drying using a fan for around 2.5-3 hrs forms the pellicle the gets the sticky surface that the smoke adheres to.  
Below is the extended way to get to the same place.
After that-have at it.  Finish temp around 135*F.  FWIW-
Edit-that is some great salmon right there-I would crush those fillets.

Day 2 - Dry The Salmon
Good news: day 2 is very easy. After brining for around 12-24 hours, remove the salmon from the brine, and place it UNCOVERERED in your beer fridge. Grab a beer, get some sleep, watch some football, whatever.

For those of you who are interested, you are now drying your salmon. This is why you leave it uncovered. You want it to get tacky to the touch. Interestingly enough, some brine recipes suggest you rinse the salmon off before drying. Its your call, experiment. I rarely rinse, but I like salt…a lot.

caliking

Will those go on the pellet pooper @Canugghead? Seems like it would be great for the task. 

kl8ton

Canugghead said:

it's a fishy Friday 😂 

I love to go to aquariums. Where is that one?  As an added bonus I have some Canadian quarters that nobody will take from me as change. I want to spend them. 

Canugghead

@lousubcap I follow that recipe almost to the tee...soaked 24 hr, air drying in fridge overnight. I don't cook by IT, go real long (at least 5 hrs) for the extra dry texture. Don't like any wet/slime feel especially after freezing.

@caliking It's a toss up between XL and pellet pooper, both work well. Leaning towards the latter so I'll have more time to work on other stuff.

@kl8ton Ripley's in Toronto. You'll need 180 quarters for each adult admission lol.

DoubleEgger

Making a cake for my wife’s grandmother’s 98th birthday. 

lousubcap

Great looking layers with chocolate for the win.  Congratulations on the 98 laps of the sun.  He!! of an accomplishment.  

poster

Nicest meal I've had on paper plates in a while. I erased the dirty fork on the right, that's why there's some weird shadow there

Botch

Ghost forks!  

kl8ton

DoubleEgger said:

Making a cake for my wife’s grandmother’s 98th birthday. 

A quadruple decker!?!?

MasterC

Bagel with cream cheese and jelly