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What Are You Chef-ing Tonight, Dr?

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  • Canugghead
    Canugghead Posts: 11,527
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    @fishlessman wins the week.
    canuckland
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  • fishlessman
    fishlessman Posts: 32,754
    edited April 2021
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    Canugghead said:
    @fishlessman wins the week.

    did i get the wok hot enough, thats the lowest setting
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 11,527
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    fishlessman said:
    Canugghead said:
    @fishlessman wins the week.

    did i get the wok hot enough, thats the lowest setting
    I have same problem with Edel Metall(sp), For low heat frying even the lowest setting gets too hot.
    canuckland
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  • fishlessman
    fishlessman Posts: 32,754
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    Canugghead said:
    fishlessman said:
    Canugghead said:
    @fishlessman wins the week.

    did i get the wok hot enough, thats the lowest setting
    I have same problem with Edel Metall(sp), For low heat frying even the lowest setting gets too hot.

    thinking of making a steel ring to block some of the outer nozzles and center the flame on the wok. its too hot for my speed. not a problem on an easy cook like this but i dont think i could add ingredients on the go.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 11,527
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    Last night's dinner, lol
     
    canuckland
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  • bucky925
    bucky925 Posts: 2,029
    edited April 2021
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    Venison backstop stuffed with goats cheese, sautéed onion, mushrooms and garlic wrapped in prosciutto.  A big honking poke chop for Ms Bucky.  


    Be careful when following the masses. Sometimes the M is silent.

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  • lousubcap
    lousubcap Posts: 32,375
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    @Foghorn - I would expect nothing less from his cattle.  He delivered, great marbling.  Dang.  
    Now about those  pineapple-bacon-shrimp appetizers, feel free to share the details here as I will definitely give them a go.
    Thanks in advance.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lousubcap
    lousubcap Posts: 32,375
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    Many thanks for the insights. Those look great. 
    I enjoy a crab stuffed bacon wrapped shrimp appetizer and par-cook the bacon ( nuke the bacon in the microwave for around 2 1/2 mins +/-) before tossing them on the BGE.  
    Always a winner when shrimp and bacon are front and center.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • texaswig
    texaswig Posts: 2,682
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    @fishlessman Mexican shrimp cocktail is one of my favorites. Any time I make it people go crazy for it. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • JohnInCarolina
    JohnInCarolina Posts: 30,974
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    @SonVolt - pie looks awesome man!
    "I've made a note never to piss you two off." - Stike
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  • SonVolt
    SonVolt Posts: 3,314
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    Thanks. This video really upped my stretching game in keeping a better circular shape and not thinning out the center so it tears. This has been the hardest part for me when dealing with larger pies. This dude is a beast. 

    https://www.youtube.com/watch?v=GtAeKM_f2WU&ab_channel=ScotCosentino
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Botch
    Botch Posts: 15,485
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    SonVolt said:
    Thanks. This video really upped my stretching game in keeping a better circular shape and not thinning out the center so it tears. This has been the hardest part for me when dealing with larger pies. This dude is a beast. 

    https://www.youtube.com/watch?v=GtAeKM_f2WU&ab_channel=ScotCosentino
    Wow; thanks for posting that!  
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • caliking
    caliking Posts: 18,731
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    SonVolt said:
    Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

    I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 




    Noice!

    What difference do you think decreasing  the oil %age made?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Botch
    Botch Posts: 15,485
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    Today is 420.  AND it's Taco Tuesday.
    Hmmm.  
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • SonVolt
    SonVolt Posts: 3,314
    edited April 2021
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    caliking said:
    SonVolt said:
    Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

    I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 




    Noice!

    What difference do you think decreasing  the oil %age made?


    The crust was less soft/bready, but in a good way. It had a perfect amount of chew that I expect in a proper NY style. I'm still playing with all the variables though. I may omit oil completely next time to see how it compares. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    SonVolt said:
    caliking said:
    SonVolt said:
    Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

    I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 




    Noice!

    What difference do you think decreasing  the oil %age made?


    The crust was less soft/bready, but in a good way. It had a perfect amount of chew that I expect in a proper NY style. I'm still playing with all the variables though. I may omit oil completely next time to see how it compares. 
    You're using that Trump flour?  (no relationship to F*ckface von Clownstick)

    ______________________________________________
    I love lamp..
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    Smoked a chuck roast on the Yoder.  Paired with mashed taters and used the drippings to make a gravy.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • SonVolt
    SonVolt Posts: 3,314
    edited April 2021
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    nolaegghead said:
    SonVolt said:
    caliking said:
    SonVolt said:
    Another attempt at big 16"+ NY style pizzas on Sunday. The weather's still too cold (in the 60's) so the dough balls weren't as relaxed and didn't stretch out fully, so closer to 14". A little thicker than I prefer but still really good.

    I dropped hydration back to 60% and oil at 1.5% vs 68% & 5% from my last cook. 




    Noice!

    What difference do you think decreasing  the oil %age made?


    The crust was less soft/bready, but in a good way. It had a perfect amount of chew that I expect in a proper NY style. I'm still playing with all the variables though. I may omit oil completely next time to see how it compares. 
    You're using that Trump flour?  (no relationship to F*ckface von Clownstick)


    Yep. Other than the oven, it probably made the biggest difference in dough handling and texture vs the King Arthur Bread Flour I've been using for the last decade. I noticed an immediate difference in how the dough felt during kneading & shaping, just silky smooth. . It's probably due to whatever conditioners are in it, whereas KA is straight unadulterated flour. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • Acn
    Acn Posts: 4,424
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    Have to pick the kid up from rehearsal so it’s imitation Wendy’s chili for an easy dump & stir meal.

    LBGE

    Pikesville, MD

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Acn said:

    Have to pick the kid up from rehearsal so it’s imitation Wendy’s chili for an easy dump & stir meal.
    That's appropriates as Wendy's makes imitation chili also.

    ______________________________________________
    I love lamp..
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
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    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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