What Are You Chef-ing Tonight, Dr?

DatilpepperBBQ

fishlessman said:

tuna salad for sandwiches. made the usual, then added capers, cilantro, garlic scapes, and some fresh lime juice

Fishlessmans Fish !

GrateEggspectations

fishlessman said:

tuna salad for sandwiches. made the usual, then added capers, cilantro, garlic scapes, and some fresh lime juice

I ain’t here that often, but for me, this is the first time I’ve seen the “fishlessman” post about fish. 

fishlessman

GrateEggspectations said:

fishlessman said:

tuna salad for sandwiches. made the usual, then added capers, cilantro, garlic scapes, and some fresh lime juice

I ain’t here that often, but for me, this is the first time I’ve seen the “fishlessman” post about fish. 

i let most of them go but heres a sebago salmon made into croquettes.

https://eggheadforum.com/discussion/1171350/salmon-croquettes

nolaegghead

Flat iron steak, made some sides.

Gamecockeggman

Tuna and some beans

nolaegghead

Legume

johnmitchell

Bobotie

caliking

That definitely looks like comfort food @johnmitchell. How is bobotie usually eaten? By itself? With a starch, e.g. rice, or sides?

johnmitchell

caliking said:

That definitely looks like comfort food @johnmitchell. How is bobotie usually eaten? By itself? With a starch, e.g. rice, or sides?

I make a yellow basmati rice, we like sliced banana and a fruit chutney on the side

lousubcap

No real chefing here but just delivered a batch of chix quarters to the local small staffed fire house.  Did on the stick burner and there is a second (lower) rack but my photo skills are poor at best.
Happy Birthday USA!

Thanks for lookin'.

GrateEggspectations

lousubcap said:

No real chefing here but just delivered a batch of chix quarters to the local small staffed fire house.  Did on the stick burner and there is a second (lower) rack but my photo skills are poor at best.
Happy Birthday USA!

Thanks for lookin'.

Looks fantastic. Very kind of you to keep the local firefighters so well fed!

Acn

Dinner will be really easy, burgers and corn.  
However, one of our dearest friends is going in for surgery on Tuesday and we’ve been working on stocking her fridge and freezer.  That’s a chicken pasta bake and 3 qts of pasta sauce on top, and then 3 qts of deep chicken broth that will get matzoh balls tomorrow, 4 qts of black-eyed pea & sweet potato stew, and 2 more qts of pasta sauce.  Not pictured are 2 trays of spanikopita pie that my wife is finishing up.

lousubcap

@Acn - That is a great and i'm sure most appreciated gesture.  

Acn

lousubcap said:

@Acn - That is a great and i'm sure most appreciated gesture.  

Thanks Lou!  Cooking is absolutely something that we can do to take care of those closest to us.

nolaegghead

#choices

nolaegghead

buzd504

Tritip

nolaegghead

Give it a while...

https://youtu.be/62virq_Kk0M

Legume

4 lb salad.

4TheGrillOfIt

nolaegghead

Moar burgers... (buns come in 8-packs)

SonVolt

Seriously impressed with this Big Horn broiler.  The amount of oppressive heat it puts out instantly upon igniting is almost scary.   For $199 it's a steal.

lousubcap

You got that steak dialed in in short order.  Great groceries right there.  

Bar

  SonVolt said:

Seriously impressed with this Big Horn broiler.  The amount of oppressive heat it puts out instantly upon igniting is almost scary.   For $199 it's a steal.

I just got one of those too and love it!  Great for reverse searing 1&1/2” to 2” ribeyes and strips.

fishlessman

used some japanese crack

made some guac

and a mexican shrimp cocktail, slightly under cooked with a ceviche finish

SonVolt

This was only a 1" T-bone and I was worried it would overcook before I achieved a sear on both sides. It seared so fast the inside had only hit 60F.  I had to drop the grate down to the bottom so it didn't obliterate the crust to give it time to hit 100F.  This thing would be a game changer for SV. 

fishlessman

SonVolt said:

This was only a 1" T-bone and I was worried it would overcook before I achieved a sear on both sides. It seared so fast the inside had only hit 60F.  I had to drop the grate down to the bottom so it didn't obliterate the crust to give it time to hit 100F.  This thing would be a game changer for SV. 

told you to start with a half inch steak

SonVolt

I tried but the butcher politely, yet firmly, asked me to leave. 

caliking

@fishlessman - could you share your Mexican shrimp cocktail recipe?

You had posted one a while back, which I made, and loved. But, I haven't been able to find the thread where you posted it.