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What Are You Chef-ing Tonight, Dr?

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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,131
    kl8ton said:
    lousubcap said:
    There's always one of the rib bones that likes to go rogue!
    I hit that agree. This one seems more pronounced than usual. 

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  • Paolo
    Paolo Posts: 187
    GrateEggspectations said:
    Paolo said:
    GrateEggspectations said:
    I’d buy a plane ticket for that lunch, @Paolo.
    I'd be ready to pick you up at the airport, I work there btw
    That’s a generous but reckless offer! My wife and I often talk about going back to Rome. 

    Reckless offer not valid for the competition! You should come to Milan which is well worth a visit 😄
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  • GrateEggspectations
    GrateEggspectations Posts: 11,508
    Paolo said:
    GrateEggspectations said:
    Paolo said:
    GrateEggspectations said:
    I’d buy a plane ticket for that lunch, @Paolo.
    I'd be ready to pick you up at the airport, I work there btw
    That’s a generous but reckless offer! My wife and I often talk about going back to Rome. 

    Reckless offer not valid for the competition! You should come to Milan which is well worth a visit 😄
    Never been, but it’s on the list. 
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  • dbCooper
    dbCooper Posts: 2,678
    Fine looking beef ribs and broccoli.  ;)

    Speaking of Fleetwood Mac . . . 


    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • johnmitchell
    johnmitchell Posts: 7,354
    Great looking Shepherds/ Cottage pie😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • GrateEggspectations
    GrateEggspectations Posts: 11,508
    johnmitchell said:
    Great looking Shepherds/ Cottage pie😋
    Agree. And one of the pictures is actually in focus!
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  • JohnInCarolina
    JohnInCarolina Posts: 34,646
    edited November 3
    Nem Nuong skewers













    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Botch
    Botch Posts: 17,329
    edited November 3
    Saw that cook (was it Sam?) and it looked like a keeper; how was it?  (looks delish!)  
     
    EDIT:  And that one should've been a standalone thread!  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • Corv
    Corv Posts: 560
    That looks like a lot of work! How was it?
    Somewhere on the Colorado Front Range
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  • lousubcap
    lousubcap Posts: 36,652
    Totally outside the normal fare.  Awesome cook.
    Stand-alone for sure as noted above.  
    Great documentation.  Otto was a taste tester...?? I'm sure!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Legume
    Legume Posts: 15,936


    Kung Pao wings, home fries and tahini roasted broccoli.  
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • ColbyLang
    ColbyLang Posts: 4,385


    I splurged. Pichana from Costco. Taken to an internal temp of 125
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  • Botch
    Botch Posts: 17,329
    Chef John referred to a viral recipe on social media with "a bazillion views", and offered up his version, which sounded good so I made it this weekend.  I couldn't find the original on EweTube (lots of copies) so it must be on another social platform that I don't use.  Sounds like the original title was "Turkish Chili Pasta", CJ's version was ground turkey but the original may be beef, I don't know.  
    I used a lb of frozen ground turkey that's been in the freezer only a couple months, it had kind've'a "skin" on it under the tube wrapper, but it smelled okay.  
     

     
    It didn't taste okay, kinda "old".  Had a bellyache Sat afternoon and decided to dump the rest, and start over.  It's a pretty traditional set of chili seasonings, with the addition of one stick of butter (which can't be bad, right?).  It's then topped with greek yogurt with a bunch of fresh garlic and thinned with a bit of water.  It was excellent Saturday, quite pungent Sunday, and damn near inedible today; my breath could probably knock over an outhouse.  Uff-dah!  
    I made the second batch with beef, think I'm done with ground turkey for awhile.  Have 2/3rds of it left, tomorrow I'll add a can or two of beans and forego the pasta.  And shredded cheddar on top!    
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • GrateEggspectations
    GrateEggspectations Posts: 11,508
    Botch said:
    Chef John referred to a viral recipe on social media with "a bazillion views", and offered up his version, which sounded good so I made it this weekend.  I couldn't find the original on EweTube (lots of copies) so it must be on another social platform that I don't use.  Sounds like the original title was "Turkish Chili Pasta", CJ's version was ground turkey but the original may be beef, I don't know.  
    I used a lb of frozen ground turkey that's been in the freezer only a couple months, it had kind've'a "skin" on it under the tube wrapper, but it smelled okay.  
     

     
    It didn't taste okay, kinda "old".  Had a bellyache Sat afternoon and decided to dump the rest, and start over.  It's a pretty traditional set of chili seasonings, with the addition of one stick of butter (which can't be bad, right?).  It's then topped with greek yogurt with a bunch of fresh garlic and thinned with a bit of water.  It was excellent Saturday, quite pungent Sunday, and damn near inedible today; my breath could probably knock over an outhouse.  Uff-dah!  
    I made the second batch with beef, think I'm done with ground turkey for awhile.  Have 2/3rds of it left, tomorrow I'll add a can or two of beans and forego the pasta.  And shredded cheddar on top!    
    Looks and sounds great. Sorry about your turkey. That’s too bad. I sometimes buy the giant tubes of ground turkey from Costco and portion them into 1lb bags for freezing. Never experienced any kind of “skin” on it. 

    At first, I read your post as though you kept eating the leftovers despite the stomach ache on day one. Then I re-read. 
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  • Botch
    Botch Posts: 17,329
    GrateEggspectations said:

    At first, I read your post as though you kept eating the leftovers despite the stomach ache on day one. Then I re-read. 
    Yeah, I did a poor job on that write-up; it was the white sauce with the garlic that went downhill over 3 days.  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    PRAYER REQUEST or maybe just a wellness check in about an hour 



    tubbertall burkey turgers straight from the freezer.  

    kinda ashamed and scared so i typed them in unsearchable code
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    it’s still within the edit window but happy to report that a slice of american cheese, mustard and pickles on a brioche bun (forgot the onions) was a really good turkey burger. the egg can work wonders. around 350-400 and 8 minutes one side, flip rotate manage etc to 165 degrees. 
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  • lousubcap
    lousubcap Posts: 36,652
    That's a great load of beautiful salmon.  I presume you closely follow the above linked process?

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Canugghead
    Canugghead Posts: 13,622
    lousubcap said:
    That's a great load of beautiful salmon.  I presume you closely follow the above linked process?

    Thanks. Yes it's my go to recipe/process, with minor tweaks...substituted 1/2 cup soy sauce with water since we don't like too much salt; reduced salt by 1/3; doubled garlic powder, onion powder, pepper.
    canuckland
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  • fishlessman
    fishlessman Posts: 34,541
    Paolo said:
    Buckwoody Egger said:
    PRAYER REQUEST or maybe just a wellness check in about an hour 



    tubbertall burkey turgers straight from the freezer.  

    kinda ashamed and scared so i typed them in unsearchable code
    I've got the buns for your turgers!



    looks like a boston italian scali bread that every italian bakery around here has.  wonder what the difference is between authentic italian and the boston italian. here its braided, buns, or loaf 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Paolo
    Paolo Posts: 187
    fishlessman said:
    looks like a boston italian scali bread that every italian bakery around here has.  wonder what the difference is between authentic italian and the boston italian. here its braided, buns, or loaf 
    Sorry, can't help you on this, don't know what boston italian bread is. I just used a recipe for sourdough burger buns, first time I do it.

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  • fishlessman
    fishlessman Posts: 34,541
    edited November 5
    Paolo said:
    fishlessman said:
    looks like a boston italian scali bread that every italian bakery around here has.  wonder what the difference is between authentic italian and the boston italian. here its braided, buns, or loaf 
    Sorry, can't help you on this, don't know what boston italian bread is. I just used a recipe for sourdough burger buns, first time I do it.


    this would be the fancy one during holidays in the italian bakeries in bostons north end and north. good for sandwiches and sopping up sauce. pretty much the only white bread i buy

    Scali Bread

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    edited November 5
    wow great baking Paolo!!!!!  

    my cook was not only across the globe but also the other end of the convenience vs effort spectrum 

    https://www.butterball.com/products/turkey-burgers/frozen-burgers-original
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  • Paolo
    Paolo Posts: 187

    this would be the fancy one during holidays in the italian bakeries in bostons north end and north. good for sandwiches and sopping up sauce. pretty much the only white bread i buy

    Scali Bread

    Wow, that looks nice! Boston is on my list on the places to visit
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  • Paolo
    Paolo Posts: 187
    Buckwoody Egger said:
    wow great baking Paolo!!!!!  

    my cook was not only across the globe but also the other end of the convenience vs effort spectrum 

    https://www.butterball.com/products/turkey-burgers/frozen-burgers-original
    But you fired the Egg and I was lazy and baked in the electric oven!
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  • Canugghead
    Canugghead Posts: 13,622
    Is it safe to gift my family and friends with these? 😂 

    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 11,508
    Canugghead said:
    Is it safe to gift my family and friends with these? 😂 

    If you send me five to 10 samples and I survive them, I can certify the safety of this cook. 
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