What Are You Chef-ing Tonight, Dr?

Canugghead

DoubleEgger said:

How do you store your pies Gary? 

Good question Michael. We share with neighbour(s) and our kids' family, so no long term storage required. Occasionally we do freeze some (without chamber sealing 😂) and they reheat well in toaster oven.

fishlessman

Canugghead said:

@fishlessman

i grew up with the portuguese version....chourico. so much more grease, you can see it pooling up an orange red on the top of the cheese. drips down your fingers, down the forearm, then drips off your elbow

Buckwoody Egger

Canugghead said:

@Paolo
Thank you. I made the dough from scratch, using the 24-48 hr recipe in Ken Forkish's The Elements of Pizza, recommended by @JohnInCarolina. As for the consistency, I have posted my routine before, I'll try to find it for you. I may start a stand-alone post if needed.

there is nothing wrong with appending new posts to an older standalone!  maybe the only watch out would be if it’s from the old forum merge, those posts don’t resurrect well

DoubleEgger

Canugghead said:

DoubleEgger said:

How do you store your pies Gary? 

Good question Michael. We share with neighbour(s) and our kids' family, so no long term storage required. Occasionally we do freeze some (without chamber sealing 😂) and they reheat well in toaster oven.

I suspect that you are quite popular in the neighborhood. 

DoubleEgger

The Lodge double dutch lid doing the work tonight on the medium. Lemon pepper lavender rubbed salmon with zucchini. Not pictured - Minnesota lake rice

caliking

Canugghead said:

@Paolo
Thank you. I made the dough from scratch, using the 24-48 hr recipe in Ken Forkish's The Elements of Pizza, recommended by @JohnInCarolina. As for the consistency, I have posted my routine before, I'll try to find it for you. I may start a stand-alone post if needed.

ya... needed!

Ozzie_Isaac

Wasn’t sure what I wanted tonight - had an idea to do a sweet potato black bean type dish - then rummaged through the pantry and we had everything for mirepoix so changed gears.  Made a mirepoix and added a lonely jalapeño and two habaneros.  Cooked them all down good with olive oil and some salt, white pepper, and garlic.  Then added some finally diced sweet potatoes and vegetable stock and simmered til sweet potatoes were soft.   Blended it all together and served with some fried shallots and scallions.  Flavor was awesome and the heat from the habaneros came through super clean.  Will do this again for sure.

drewfus

Made some barbacoa from the legendary @ The Cen-Tex Smoker (serious eats) recipe post. Seems to be a cult classic and it’s definitely worthy.  Made a couple cheeky additions (used some beef cheeks), some adobo for binder, a few different chili peppers. Turned out awesome. My wife and the friends were very impressed… on like a primal level. Great eats. Joined here to thank you guys!  

Canugghead

@drewfus Wow, what a cook out of the gate, welcome aboard. May I suggest that you start a stand-alone thread for this? It deserves better than getting buried in this sink hole thread!
Edit: Bonus points for all the forks.

Ozzie_Isaac

@deewfus - wow!  That looks amazing heck of a first post here!  Clearly not your first cook!!

bluebird66

drewfus said:

Made some barbacoa from the legendary @ The Cen-Tex Smoker (serious eats) recipe post. Seems to be a cult classic and it’s definitely worthy.  Made a couple cheeky additions (used some beef cheeks), some adobo for binder, a few different chili peppers. Turned out awesome. My wife and the friends were very impressed… on like a primal level. Great eats. Joined here to thank you guys!  

Wow! I agree, needs it's own stand alone thread.

lousubcap

@drewfus - Echoing the above, this is rolling in hot right right out of the gate.  Great cook.  You have obviously been at this for quite a while.
Welcome abord and continue to enjoy the journey.  Above all, have fun!

FrostyEgg

Fantastic work. Beef cheeks are high on my to do list. I'd also destroy that entire jar of pickled onions.

GrateEggspectations

Refrigerator pickles featuring fresh cukes from one neighbour and fresh garlic from another. 

Recipe used: https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html

Ozzie_Isaac

GrateEggspectations said:

Refrigerator pickles featuring fresh cukes from one neighbour and fresh garlic from another. 

Recipe used: https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html

Nice!  My dinner tonight has mostly been bourbon.

GrateEggspectations

Ozzie_Isaac said:

GrateEggspectations said:

Refrigerator pickles featuring fresh cukes from one neighbour and fresh garlic from another. 

Recipe used: https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html

Nice!  My dinner tonight has mostly been bourbon.

Sounds like it may have been breakfast as well. 🙃

Ozzie_Isaac

GrateEggspectations said:

Ozzie_Isaac said:

GrateEggspectations said:

Refrigerator pickles featuring fresh cukes from one neighbour and fresh garlic from another. 

Recipe used: https://www.onceuponachef.com/recipes/quick-and-easy-dill-pickles.html

Nice!  My dinner tonight has mostly been bourbon.

Sounds like it may have been breakfast as well. 🙃

Can’t say you are wrong 🤣
My BiL has a fairly significant collection and we dipped into that.

poster

Not by me or egged, but it was good. First time trying the roe.

caliking

British-style scones, Devon way  

GrateEggspectations

@caliking

Yes please!!

zaphod

those scones look great.  But the big question is: "Are the scohnes or scahnes?"

caliking

zaphod said:

those scones look great.  But the big question is: "Are the scohnes or scahnes?"

Thanks. 
I'm going with scounes... Because of what happened to colours, favours, neighbours, etc. 

johnmitchell

zaphod said:

those scones look great.  But the big question is: "Are the scohnes or scahnes?"

I think the bigger question is do you put jam on first and then cream on top. The queen preferred cream on top 😂

BeanHead

Sure you can guess where this is going…

Canugghead

caliking said:

British-style scones, Devon way  

Why can't I clicked both Like and Dislike (for burying it in this sink hole)?

johnmitchell

johnmitchell said:

zaphod said:

those scones look great.  But the big question is: "Are the scohnes or scahnes?"

I think the bigger question is do you put jam on first and then cream on top. The queen preferred cream on top 😂

My bad I didn’t see the Devon way 

Canugghead

My better half sauteed some cauliflower leaves from the garden, with garlic, onion and garden tomatoes. Kind of similar to kale.

JohnInCarolina

Moussaka

caliking

Canugghead said:

My better half sauteed some cauliflower leaves from the garden, with garlic, onion and garden tomatoes. Kind of similar to kale.

I like it. No sense in wasting the greens/leaves of veg. 

Those taste good even just thrown into dal. Lazy hack 😃

BeanHead

All good here!