What Are You Chef-ing Tonight, Dr?

FarmingPhD

waffles

nolaegghead

FarmingPhD said:

waffles

The "Money shot" usually has white cream splattered all over it....

FarmingPhD

@nolaegghead   Money shot

nolaegghead

Nice job! (I noticed the cream in the 1st pic). 

I haven't had a waffle in 20 years.  That's about to change.

FarmingPhD

We have pancakes || waffles || French toast for dinner once a week.  It’s easy, fast, and the kids usually devour it.  My daughter always specifically requests the “berry sauce” which is just a hack job of a compote.  Best thing to add is home made whipped cream and is always a hoot to watch the kids eat.

kl8ton

nolaegghead said:

Nice job! (I noticed the cream in the 1st pic). 

I haven't had a waffle in 20 years.  That's about to change.

You had your perfect cookie quest.... I'd be interested in a Belgium waffle quest! 

kl8ton

Belgian? 

blind99

Green ham. Never cooked one. Should be fun. 

Tarpon65

I will be cooking the wife a fillet and a ribeye for myself tonight, along with a side of asparagus.  My JoeTisserie is being delivered today (great price from Atlanta Grill Company), so I'm looking forward to trying it out on a whole chicken tomorrow.

Acn

ColtsFan

Gulfcoastguy

Florida Wet Rub pork loin, 5.5 pounds.

rcone

spaghetti-al-tonno-nothing-fishy-about.html

GrateEggspectations

ColtsFan said:

This should be in the worst meal thread. 

SciAggie

My wife made pork roast in the crock pot. Any leftover gravy will be prepped for fried gravy balls... 

JohnnyArms

Spicy Chicken and white bean soup

spatchcooked whole chicken direct at 350° on egg until IT of 165°. Removed from egg, cooled and butchered chicken. Took leftover bones, giblets, celery, carrots, chili paste, onion and made a spicy chicken broth, which simmered for about 6 hours. 

Strained broth, sautéed jalapeño, onion, carrot, bay leaves, celery until tender then added broth, white beans, and dill.  Brought to boil and reduced for 20 minutes then added lemon juice and a bunch of kale until
wilted (about 10 minutes). Serve  Topped with additional dill and Parmesan cheese. Pretty good. Go Bills!

dbCooper

Picadillo and fried Plantains...

Battleborn

Leftover gumbo and cornbread. 

nolaegghead

Bread pudding.  Best batch yet.  Will try to get a plated pic with the sauce.  Raisins, cranberries, walnuts and a Kahlua sauce.

nolaegghead

nolaegghead

Tater soup courtesy SWMBO

SciAggie

@nolaegghead That bread pudding looks luxuiously self-indulgent.

nolaegghead

SciAggie said:

@nolaegghead That bread pudding looks luxuiously self-indulgent.

Thanks Gary. Really came out satisfying.  I jettisoned the original recipe after doing it a few times, and started to ad lib.  I made some fresh cranberry compote a couple weeks ago that gave it some tartness to offset the sweet.  Also playing around with different sugars.

SciAggie

nolaegghead said:

SciAggie said:

@nolaegghead That bread pudding looks luxuiously self-indulgent.

Thanks Gary. Really came out satisfying.  I jettisoned the original recipe after doing it a few times, and started to ad lib.  I made some fresh cranberry compote a couple weeks ago that gave it some tartness to offset the sweet.  Also playing around with different sugars.

So have you standardized a custard formula? Is custard/bread ratio by looks or do you have some ratio you've decided yields the best result?

nolaegghead

SciAggie said:

nolaegghead said:

SciAggie said:

@nolaegghead That bread pudding looks luxuiously self-indulgent.

Thanks Gary. Really came out satisfying.  I jettisoned the original recipe after doing it a few times, and started to ad lib.  I made some fresh cranberry compote a couple weeks ago that gave it some tartness to offset the sweet.  Also playing around with different sugars.

So have you standardized a custard formula? Is custard/bread ratio by looks or do you have some ratio you've decided yields the best result?

I just look for a certain slurry viscosity.  Most recipes call for a quart of milk and a loaf of bread.  There's usually not any definition to how big of a loaf.  I was using up some old bread and had maybe a loaf an a half or so.  So just eyeballed the ingredients. 

Also was using some smallish eggs from my neighbor's chickens (shhhh...don't tell her...j/k).  So I compensated with more eggs.  You can control the amount of 'setting up" the pudding has by pulling it out when you have the right "doneness". 

None of this is serialized into definitive ratios.  Just going off intuition.  I'll probably work it out after a few more batches but haven't been disappointed yet, which also suggests a wide latitude in the composition.

SciAggie

@nolaegghead Thanks. I'm actually watching this with interest. My success with bread pudding is variable. As you said, it's not that any batch is "bad" - but every few times it turns out significantly better in texture. I'm still trying to sort out what makes the difference.

Over thanksgiving I was out of town at my MIL's place. I picked up a cheap loaf of French bread, and tore it roughly into bite sized pieces. I made a custerd from memory. I litterally just winged the whole thing and threw it together.

I think it was hands-down the best bread pudding I ever made. Of course my wife asked me if I "knew what I did". Oh fudge...

nolaegghead

Obviously better breads will make better bread puddings, but one thing I have read and noticed is that the bread really needs to sit out and dry up, aka, go stale.  Fresh bread just loses all bread texture.  There may be some souring of it or something, let's just call it je ne sais quoi.  In a pinch you can bake it (cut or ripped up), and I did that last batch for some of the bread.  French loaves work great and they dry out fast if you just cut them long-ways and sit them out a day or two.  Even longer is fine, I'm sure there's a point of diminishing returns at some point.  No need to probe that extreme...yet.

Also, no need to cube the bread, slices are fine.  Over-mixing it makes a homogeneous texture, you want some type of lumpiness to it.  I use a wooden spatula or spoon, minimally mix with the custard.

I forgot the cinnamon last batch (you can also add allspice).  Didn't miss it.

ColbyLang

nolaegghead said:

Obviously better breads will make better bread puddings, but one thing I have read and noticed is that the bread really needs to sit out and dry up, aka, go stale.  Fresh bread just loses all bread texture.  There may be some souring of it or something, let's just call it je ne sais quoi.  In a pinch you can bake it (cut or ripped up), and I did that last batch for some of the bread.  French loaves work great and they dry out fast if you just cut them long-ways and sit them out a day or two.  Even longer is fine, I'm sure there's a point of diminishing returns at some point.  No need to probe that extreme...yet.

Also, no need to cube the bread, slices are fine.  Over-mixing it makes a homogeneous texture, you want some type of lumpiness to it.  I use a wooden spatula or spoon, minimally mix with the custard.

I forgot the cinnamon last batch (you can also add allspice).  Didn't miss it.

I have customers that buy bread just to stale for bread pudding weekly

Gulfcoastguy

Turning Sunday’s pork loin into pork and navy beans over rice. Still simmering right now. Nothing fancy but good eating most likely.

TTC

Panko crusted Alaskan cod. Sautéed with butter and finished in the oven