What Are You Chef-ing Tonight, Dr?

GrateEggspectations

@caliking: You’re really nailing the cooks these days. Can we see a cross cut? Missing out on the coconut filling here. 

JohnInCarolina

GrateEggspectations said:

@caliking: You’re really nailing the cooks these days. Can we see a cross cut? Missing out on the coconut filling here. 

Yeah, @caliking.  Torture us some more!  Please, sir, can I have another?

Canugghead

Indian family made HK sweet coconut buns and Chinese family made spicy Keema beef buns on same day, spooky 

@caliking can I trade some with you?

JohnInCarolina

Canugghead said:

Indian family made HK sweet coconut buns and Chinese family made spicy Keema beef buns on same day, spooky 

@caliking can I trade some with you?

Damn

Acn

Not chefing, going with some lobster stew that was shipped from Maine as part of birthday presents for SWMBO and I.

caliking

@GrateEggspectations - the filling is coconut, butter, flour, sugar, milk powder. I may try to make some kind of tart with it, now that I think of it. 

caliking

@Canugghead there must have been a ripple in the universe! That’s just too funny. 

And, YES, I would gladly trade for some of those keema buns. They look delicious!

Canugghead

Beef curry, homemade tortilla, lacto fermented onion, thai chili.

ryantt

Nothing fancy, but Norah Grace made a killer meal!!!! Marci had to work on mother’s day so NGT wanted to cook for her tonight.  

Mattman3969

Canugghead said:

Beef curry, homemade tortilla, lacto fermented onion, thai chili.

Like Like Like.  Slow down @Canugghead I’m having a hard time keep up with your killer cooks 

Canugghead

Haha @Mattman3969 we've seen your cooks, you're too modest.

GrateEggspectations

Canugghead said:

Indian family made HK sweet coconut buns and Chinese family made spicy Keema beef buns on same day, spooky 

@caliking can I trade some with you?

My mouth is watering. My grandmother, who spent half her time in Pakistan, made a Keema that could melt your face. My wife used to make buns filled with cold cuts, pesto and cheese. They carried us through our later years in university. You’ve just given us great ideas. 

SciAggie

@caliking You have cooked some fantastic things lately. I suspect you have begun measuring things. Come out of the closet - own up to it. It’s ok to say you measure Ingredients. 

SciAggie

@Canugghead Those beef buns look delicious. Two of my favorite things together - beef and bread. 

caliking

SciAggie said:

@caliking You have cooked some fantastic things lately. I suspect you have begun measuring things. Come out of the closet - own up to it. It’s ok to say you measure Ingredients. 

What are you trying to say... all the other stuff was no good??

Baking is chemistry, and thus calls for measuring! That’s when stoichiometry counts for something. 

SciAggie

@caliking Your other stuff is most excellent. I’m saying you seem to have elevated your cooking to an even more impressive level. 

SciAggie

Baked beans. My son calls them “honey pot beans”. 

Smoked spare ribs. 

Potato salad - made with Shiner beer. 

I found an old cookbook for “cooking with beer” made by the Spoetzl Brewery. I bought it just because - you know - cooking with beer. 

TrippleRipple

Roy Choi's Spicy Brased Chicken. Served over rice. Made exactly to his recipe, other than no noodles and sweet potatoes rather than fingerlings. Four sauces, 37 ingredients, but it was really fun to make. It is spicy and delicious. The iPhone photo doesn't do it justice.

caliking

SciAggie said:

Potato salad - made with Shiner beer. 

I found an old cookbook for “cooking with beer” made by the Spoetzl Brewery. I bought it just because - you know - cooking with beer. 

I need to hear more about this, please.

Eldest sis makes a pretty darn good potato salad with bacon and buttermilk, but I've never been terribly impressed with any that I've made myself. 

Buckwoody Egger

Lamburgers!  Lamb meatball recipe but pattied up for brioche bun burgers. The “Big Mac” sauce on the burger was mayo, olive tapenade and Trader Joe’s bomba. Served alongside some pickled vegetables and a cucumber salad (cucumber, goat cheese, mint, sweet onion, parsley, olive oil, red wine vinegar, garlic, s&p).  Since it was ground lamb we passed by the rare temps, cooking to 150s and pulled so it would hit 160 at rest. Egg was 425-450 and the patties moved to the upper rack once temps were 140s. Worked out great. 

Canugghead

GrateEggspectations said:

Canugghead said:

Indian family made HK sweet coconut buns and Chinese family made spicy Keema beef buns on same day, spooky 

@caliking can I trade some with you?

My mouth is watering. My grandmother, who spent half her time in Pakistan, made a Keema that could melt your face. My wife used to make buns filled with cold cuts, pesto and cheese. They carried us through our later years in university. You’ve just given us great ideas. 

Interesting Indian subcontinent connection, would love to hear more about your grandmother. Cold cuts, pesto and cheese sounds great...our favourite pizza topping is nuked potato slices on swmbo's home grown basil pesto sauce. With your baking skill I'm sure you can knock any buns out of the park.

Canugghead

SciAggie said:

@Canugghead Those beef buns look delicious. Two of my favorite things together - beef and bread. 

Give that a shot, I'm sure it'll come out even better in your WFO!

Canugghead

Buckwoody Egger said:

That plated pic is killing me!

ColbyLang

Mother’s Day fish tacos at the request of the wife, MIL and my mom. 

SciAggie

@caliking

This potato dish was good - but I’m not completely certain I’d call it potato salad. 

For the recipe:
I cut potatoes into large chunks - they’ll break down a bit later. Boil them until they are fork tender. I cooked about 1 1/2 pounds of potatoes. 

While boiling finely dice some onion. It’s added raw. I used 2-3 tablespoons. 

I cooked 2 slices of thick bacon. Drain and crumble. Reserve the drippings in the skillet. 

This is the odd part. Basically make a roux. I used 2 Tbsp of bacon drippings and 2 Tbsp of flour. To this add 1/2 tsp of dry mustard. I also added some homemade whole grain mustard. S&P. Add 1 Tbsp of sugar. Then add Shiner beer to form a sauce. Make it a thickness the spirits of your ancestors would approve of. I added red wine vinegar also for the acidity. (Note - the cookbook recommends using stale beer when cooking)

Now chop up a bit of parsley. Combine everything together and place in an oven proof dish. I was cooking Boston Baked beans at the time @225 degrees, so thats how hot the oven was when they went in. I let them heat about 30 minutes or so. 

I’m not completely sure I’d call this potato salad. It was more of a delicious side dish that reminds you of potato salad. Either way, my wife said she’s like to have it again - so there ya go...

mr toad

how do i remove my name from this thresd 

SciAggie

If you get notifications for every post, you must have it marked as a favorite. Go to the top of the page and look to the right of the thread title. There you will see a star. If it is “colored”, then tap it to remove it as a favorite. Then you will not get notifications. 

MasterC

Some bones here 

caliking

SciAggie said:

@caliking

This potato dish was good - but I’m not completely certain I’d call it potato salad. 

Oh wow! That is indeed  more than a potato salad. I'm always looking for ideas re: sides, so I've got this bookmarked. Thanks.

Acn

Made pasta sauce