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What Are You Chef-ing Tonight, Dr?

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  • lousubcap
    lousubcap Posts: 36,670
    @bubbajack- nailed that $$ shot.  Great looking plate right there.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • lousubcap
    lousubcap Posts: 36,670
    @The Cen-Tex Smoker looks and sounds like quite a board flavor profile.  No way I could tackle that on a cloud free and moon-lit night, never mind the cold light of day.  When you and TFJ roll in it comes with quite a great cook.  And stylin' with the bowl...
    Life is good or better at the ranch-
    Stay healthy and safe out there-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    lousubcap said:
    @The Cen-Tex Smoker looks and sounds like quite a board flavor profile.  No way I could tackle that on a cloud free and moon-lit night, never mind the cold light of day.  When you and TFJ roll in it comes with quite a great cook.  And stylin' with the bowl...
    Life is good or better at the ranch-
    Stay healthy and safe out there-
    Life at the ranch is good. 75 degrees today, 35 with wind chill of 25 tomorrow. 80 again by Monday. Never a dull moment. 
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    I ❤️ beets
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 19,779
    Legume said:


    Roasted beets sautéed with Tuscan kale, goat cheese, chopped pistachios and spiced pecans dressed with lemon juice and hot honey.
    I've stared at this for some time now, tasting the flavors in my mind. Fabulous. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,779
    The Cen-Tex Smoker said:
    Something wonderfully different. 

    Air fried bone-in skin-on harissa chicken breast over pureed  charred eggplant and roasted butternut squash. Absolutely fantastic. The eggplant and squash dish are from the “Ottolenghi” cookbook. The harissa chicken was ours. We used the process for air-fried bbq chicken from America’s Test Kitchen. We used harissa instead of bbq sauce 


    This is beautiful. I've been thinking of buying one of his books. Keep seeing his stuff pop up in The Guardian. 

    #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: 17,333
    nolaegghead said:
    I ❤️ beets
    Ew.  You are now Dead To Me.   :s 
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • Legume
    Legume Posts: 15,936
    Botch said:
    nolaegghead said:
    I ❤️ beets
    Ew.  You are now Dead To Me.   :s 
    https://www.thecookingguy.com/cookbook/cookbook/roasted-beet-goat-cheese-salad



    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Canugghead
    Canugghead Posts: 13,631
    edited March 2022
    MasterC said:
    Sous vide soft boiled eggs, cooked in a 167° bath for 13 minutes. Delicate, creamy and delicious 

    Time for me to revisit sv eggs, used to do mid to high 140s for an hour, way too long and whites too watery  :) Yours look perfect. Did you ice/cool it immediate after sv?
    canuckland
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  • MasterC
    MasterC Posts: 1,579
    Nope, cracked it open and ate it. Sometimes I'm a heathen.
    Fort Wayne Indiana 
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  • Canugghead
    Canugghead Posts: 13,631
    edited March 2022
    MasterC said:
    Nope, cracked it open and ate it. Sometimes I'm a heathen.
    Makes sense for immediate enjoyment.  For shoyu eggs we'll have to ice water chill, peel, soak in marinade for hours. Not sure if the whites will be firm enough though.
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    MasterC said:
    Sous vide soft boiled eggs, cooked in a 167° bath for 13 minutes. Delicate, creamy and delicious 

    I am jealous of those eggs. Have tried SV’ing them maybe three times and each time; they were a watery mess, even when I overcooked to compensate. I’ve heard some suggest that the issue may have been freshness, but I have no idea. Were these very fresh?
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  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    nolaegghead said:
    Someone say eggs?  My 7 soft boiled egg and garlic bun dinner from last night.  I was working at the shop til late.
    Did you eat all seven? Most I’ve had in one sitting might have been three or four max, but I know a lot of bodybuilders will eat a dozen or so in a sitting. So what I am saying is, are you contending for Mr. Universe? 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    The Cen-Tex Smoker said:
    Something wonderfully different. 

    Air fried bone-in skin-on harissa chicken breast over pureed  charred eggplant and roasted butternut squash. Absolutely fantastic. The eggplant and squash dish are from the “Ottolenghi” cookbook. The harissa chicken was ours. We used the process for air-fried bbq chicken from America’s Test Kitchen. We used harissa instead of bbq sauce 


    This is beautiful. I've been thinking of buying one of his books. Keep seeing his stuff pop up in The Guardian. 
    His masterclass is the best we have taken by far. Amazing food. 
    Keepin' It Weird in The ATX FBTX
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  • poster
    poster Posts: 1,346
    MasterC said:
    Sous vide soft boiled eggs, cooked in a 167° bath for 13 minutes. Delicate, creamy and delicious 
    i don't think a day has gone by without a sous vide post from you in the last month. Either you work for annova or they owe you some advertising money. Whatever the case, nice job
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited March 2022
    GrateEggspectations said:
    nolaegghead said:
    Someone say eggs?  My 7 soft boiled egg and garlic bun dinner from last night.  I was working at the shop til late.
    Did you eat all seven? Most I’ve had in one sitting might have been three or four max, but I know a lot of bodybuilders will eat a dozen or so in a sitting. So what I am saying is, are you contending for Mr. Universe? 

    Yep, licked the plate clean like an ancient Chinese lick-master
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Boring dinner tonight, but good.  My beading job was dusting in poultry gravy powder, dipping in egg/sour cream, then bread crumbs.  Really good and crispy
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Couple of mini- loaves, about to pinch a bigger loaf
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    edited March 2022
    Pinched, and in oven
    ______________________________________________
    I love lamp..
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  • Legume
    Legume Posts: 15,936
    Look, this is an egg forum Nolahead. You can cook anything in an egg and should do that. Use charcoal and instead of gas, just not that Russian center cut crap.  I don’t care what Mikee says.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • nolaegghead
    nolaegghead Posts: 42,109
    Al my cooking is hydrocarbon based.  I’m doing my job to burn them.
    ______________________________________________
    I love lamp..
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