What Are You Chef-ing Tonight, Dr?

lkapigian

@nolaegghead, damn nice pasta

nolaegghead

The pasta:

I had some twisty macaroni pasta, but not enough.  Threw that in boiling water to give a head start then augmented some egg noodle pasta later (shorter cook time). 

On the side I melted some butter, made a roux with some flour.  Added milk and a bunch of different cheeses (italian blend, mexican, cheddar).  Added red pepper, salt, black pepper, lots of dill, powdered garlic, powdered onion, dried lemon peel, freeze dried red onions.  Little bit of sour salt (citric acid) to give it some tang and help the cheese blend.

Steak was 1.7# choice ribeye.  Compound butter was parsley, garlic, etc on steak and corn.  Hot tub on the steak after liberal amount of salt and vacuum bagged in the chamber sealer, seared on CI.  Corn microwave in husk, used the trick where you cut off the stem side and pull the husk/silk off EZ.  

Everything was excellent.  25 minutes from start to serve all together. 

ColtsFan

It’s our wedding anniversary. 4 lbs of King crab legs

GrateEggspectations

ColtsFan said:

It’s our wedding anniversary. 4 lbs of King crab legs

Congrats. You’re having one of my faves. How many years?

lousubcap

In addition to the years-what's the adult juice of choice??

ColtsFan

Only been married for 1 year (11 years total) I’m stubborn like that. 😎 about to pour a Weller, @lousubcap

PigBeanUs

Any time anyone ever says that Guinness is “heavy”, ask them why it floats on Bass Ale. 

Lower specific gravity, and lower in alcohol.

It’s almost literally a lite beer, but one that actually has flavor and “mouth feel” (as the kids say these days).

also. Fun fact: Bass Ale is the original India Pale Ale (IPA).  All those extra hops, including dry, were stale. So that they didn’t add too much bitterness or aroma. 

That said, I’m a huge fan of the giant IPAs offered now. But we ought to remember what a “real” IPA is. 

Once obsessed about matching the chemistry of the water from Burton-on-Trent. Spoiler: makes no difference. 

SonVolt

I love a good palate-wrecking IPA every once in a blue moon.

2BAMBAM4

Prepping a pulled pork chili rojo tamale pie filing.   


Boiling done the sauce

nolaegghead

Chicken and beef enchiladas.   Beef from leftover ribeye.

nolaegghead

WeberWho

I forgot to post my brisket from a few weekends back.

lousubcap

Great bark on that brisket.  Congrats.  

4TheGrillOfIt

Country-style boneless ribs.

Foghorn

Wings.  Rubbed with SuckleBuster Chicken Rub.  Will be sauced with Sweet Baby Ray’s Sweet and Spicy with a little Datil Pepper BBQ Sauce mixed in. 

shtgunal3

Inside skirt, peppers, & onions

shtgunal3

Foghorn

johnmitchell

Chicken Enchiladas…Inspired by Carey

Foghorn

ryantt

This is from a few nights ago, simple pizzas. Quick and easy week night cook.   

nolaegghead

Last night, leftover enchiladas 

nolaegghead

Tonight, braised ribs and "clean out the fridge" veggies in wine, etc.

4TheGrillOfIt

Pizza from high in the dome.

Canugghead

Just another Montreal smoked meat. Had to stretch the finish line by almost a week, for our new (2nd) grandson's one month celebration.  Cured for 12.5 days instead of 10 and rested (post rinse/soak) for 3 days instead of 1. Smoked till IT 165, rested another day, gently steamed for 3:45 till IT 200. Still came out good as usual. Excuse the boring numbers, this is more for my own future reference as I won't remember 

Acn

Salmon cakes, rice, and chopped salad.

lousubcap

@Canugghead- Beautiful outcome.  You definitely have the entire process dialed in.  Congrats.

Canugghead

Also had sushi (ordered of course) and Adore pies. Blackstone grilled veg no pic.
Edit: just realised we had Canadian, Japanese and Italian, but missing Indian and Chinese 

Canugghead

lousubcap said:

@Canugghead- Beautiful outcome.  You definitely have the entire process dialed in.  Congrats.

Thanks cap. After several attempts it's good to know there's no noticeable difference even with the process stretched out to almost three weeks, nice to have the luxury of flexible finish line. It's also the first time I monitored IT while steaming and recorded time taken.

caliking

Canugghead said:

Also had sushi (ordered of course) and Adore pies. Blackstone grilled veg no pic.
Edit: just realised we had Canadian, Japanese and Italian, but missing Indian and Chinese 
...

Those pies look perfect!

Which dough recipe have you settled on?