What Are You Chef-ing Tonight, Dr?

zaphod

I've done haloumi a few times, and a couple of those the stuff melted through the grills. Everything will melt if you get it hot enough.  What is the temp to keep under? All the references say that it doesn't melt so temperature is immaterial. Ha ha.

not true :( 

GrateEggspectations

zaphod said:

I've done haloumi a few times, and a couple of those the stuff melted through the grills. Everything will melt if you get it hot enough.  What is the temp to keep under? All the references say that it doesn't melt so temperature is immaterial. Ha ha.

not true :( 

I hear you. While I have no direct evidence, anecdotally, I feel like some brands hold together much better than others. Two reasons I like to pan fry: i) If the cheese goes soft and gets melting, I don’t lose any of the goodness; and ii) the pan provides for a great, even browning. I still do them on the grill regularly without incident, but I know what you mean and I have had some make an escape through the grates. Did the halloumi at about 2 on my electric stove - though that’s a 15min preheat on a heavy cast iron, so plenty hot. 

If it helps, this Saputo halloumi had great structural integrity throughout the cook and was from Costco.

Ragingirishman2

Stuffed chicken breast. Wow, so good. 

hoosier_egger

Zucchini season is in full effect. Boats tonight 

zaphod

GrateEggspectations said:

zaphod said:

I've done haloumi a few times, and a couple of those the stuff melted through the grills. Everything will melt if you get it hot enough.  What is the temp to keep under? All the references say that it doesn't melt so temperature is immaterial. Ha ha.

not true :( 

I hear you. While I have no direct evidence, anecdotally, I feel like some brands hold together much better than others. Two reasons I like to pan fry: i) If the cheese goes soft and gets melting, I don’t lose any of the goodness; and ii) the pan provides for a great, even browning. I still do them on the grill regularly without incident, but I know what you mean and I have had some make an escape through the grates. Did the halloumi at about 2 on my electric stove - though that’s a 15min preheat on a heavy cast iron, so plenty hot. 

If it helps, this Saputo halloumi had great structural integrity throughout the cook and was from Costco.

i also use saputo brand, but a different variant that Superstore sells. that might be related to the problem, but always get the same pkg with varying results, so who knows.

I heard that some haloumi uses a goat and cow milk blend, just enough goat to be called haloumi, but not as good as the pure.  This is just a good reason for me to finally get to that greek deli  

zaphod

son's final concert of the year, needed a quick and easy casserole that could be made in advance so that the egg can cool before we head out - M&C to the rescue. 

GrateEggspectations

zaphod said:

son's final concert of the year, needed a quick and easy casserole that could be made in advance so that the egg can cool before we head out - M&C to the rescue. 

That looks mighty good. What does your son play?

zaphod

trumpet, just like his old man. The difference in his band teacher vs the one last year is remarkable in the improvement we've seen in him - and the attitude he has.  still a ways to go (in both ) but as long as there is progress I can say work in progress.

lousubcap

Top shelf groceries across the spectrum. Now for the shameless request going forward, in the interest of growing forum participation please take the extra effort to post a standalone thread about the cook.  
You know the value of the enticement of exposure to something new. 
Perhaps a few will be lured into the ever present rabbit hole vortex-topics random but with strong attraction!  And then get to experience the joy? of the sound of discretionary income being sucked from the wallet.  

bubbajack

GrateEggspectations said:

Used the point from Saturday’s brisket cook for some burnt ends. Served with salad and pan fried halloumi. 

Yes Sir!

Foghorn

Wagyu Picanha tonight. 

3 briskets and 18 racks of ribs tomorrow. 

DoubleEgger

Foghorn

shtgunal3

Ribeyes and a filet

shtgunal3

And baked taters on the pellet pooper

lousubcap

@Foghorn - the above shapes up like your "welcome to campus and life" med student banquet.  
Regardless, you should strongly consider a stand-alone finish thread but at least one for next year.  
No, I am not the forum nazi police rep, just trying to entice more participants.  

caliking

Foghorn said:

Wagyu Picanha tonight. 

3 briskets and 18 racks of ribs tomorrow. 

Giddy up!

Canugghead

From last week, wasn't going to post it but figured I should do my part to supply some oxygen to the forum
Dug out a pack of long forgotten lamb merguez sausages from the freezer, SV one hour at 150F then pan seared lightly to render some fat and build crust. Was going to start a "Is it Safe?" thread because it was circa 2017! It was from a local butcher, all I could taste was chili and cumin, not that impressed.

Foghorn

@lousubcap, thanks for the suggestion - I may do that in the morning as an OT offering because none of it is being cooked on a BGE. 

johnmitchell

@Foghorn. Fantastic looking plate😋

Foghorn

Thanks @johnmitchell.  You’ll likely appreciate it that we drank a pinotage with it. 

The potatoes au gratin were amazing as was the panzanella that was made with tomatoes from our hosts’ garden.  I just cooked the meat.  It was phenomenal - from Palmaz Vineyard’s Brasas Beef collection.  By far, the most tender Picanha I’ve ever eaten.  

lousubcap

Now that is enjoying the finer things in life right there @Foghorn.  Beautiful.  

Dyal_SC

You guys have been busy!  Everything looks awesome. 

Made some simple hibachi tonight. Fried rice not pictured.  

johnmitchell

@Dyal_SC Craig in this heat simple is good. Looks like a feast awaits 😋

Dyal_SC

johnmitchell said:

@Dyal_SC Craig in this heat simple is good. Looks like a feast awaits 😋

No kidding, humid too.  

GrateEggspectations

Made some (yoghurt marinated) Greek chicken, orzo and veg for the kids. Been a busy day, so us parental units will eat a little later. 

JohnInCarolina

GrateEggspectations said:

(yoghurt marinated)

Nod

Dyal_SC

GrateEggspectations said:

…orzo and veg for the kids.  

I’ll give you a nod for this as well. Can’t get my kids to eat veggies currently … they’re little detectives for all things veggie. 

shtgunal3

Pizzas on pita

shtgunal3