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What Are You Chef-ing Tonight, Dr?

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Comments

  • Botch
    Botch Posts: 17,342
    lkapigian said:
    That’s a metric load of fresh herbs for sure  and not really referencing a weight , that’s who I find it easier in %
    Yeah, and I didn't even use that much; I bought the fresh herbs the day before xmas eve and they were out of everything, but I saw a "mix" container for chicken, with sage, rosemary & thyme, so I got that, didn't have a 1/4 cup of anything (esp. the thyme) but the herbs were still way overpowering (not the salt, as I mentioned in the first post but the cab drivers missed :tongue:)  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,323
    But did your turkey come pre brined? That could account for it being over salted.
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  • lousubcap
    lousubcap Posts: 36,698
    @Botch - Love this line...(not the salt, as I mentioned in the first post but the cab drivers missed tongue)  .  Well played.
    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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  • caliking
    caliking Posts: 19,780
    I don't know what the convention followed for recipe writing is, but I wonder if the recipe may have been more palatable if the herbs were chopped after measuring vs. chopping first, then measuring the chopped herbs. A 1/4 cup of chopped sage is quite a bit more than 1/4 cup of whole sage leaves (assuming an unpacked , or lightly packed 1/4 cup). 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    caliking said:
    I don't know what the convention followed for recipe writing is, but I wonder if the recipe may have been more palatable if the herbs were chopped after measuring vs. chopping first, then measuring the chopped herbs. A 1/4 cup of chopped sage is quite a bit more than 1/4 cup of whole sage leaves (assuming an unpacked , or lightly packed 1/4 cup). 
    ^^^^
    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 34,565
    So new years eve after the Xmas Eve fiasco, I'm going to go trending it.  Salisbury steak meatloaf patties with a red wine mushroom gravy. Any upgrade cheffing ideas....
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Botch
    Botch Posts: 17,342
    edited December 2022
    But did your turkey come pre brined? That could account for it being over salted.
    omg-wtf-bbq.
    I give up.  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • fishlessman
    fishlessman Posts: 34,565
    Botch said:
    But did your turkey come pre brined? That could account for it being over salted.
    omgwtfbbq.
    I give up.  

    That rub is way overpowering for turkey, more suited for a ribeye roast dry brine. Qty is way to much for turkey as well. I don't even come close to that much herbs in a stuffing, that's crazy. Different note, caliking has an African rub that would be good with that recipe. He uses it on beef but I make it for chicken. Mix it with ground baconand onion for this dish. His rub is coriander based.  It acts like a stuffing layer under the skin. Call it porchetta turkey buzzard....
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GrateEggspectations
    GrateEggspectations Posts: 11,534
    MasterC said:
    Chicken tacos with guacamole and air fried pineapple 
    I’d hit that. Curious as to how you like the air fried pineapple. I often do them for burgers, and have found it’s quite nice to hit them with a little brown sugar. You have to be careful though, as they quickly become candied and while delish, no longer have a good texture for burgs. 
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  • MasterC
    MasterC Posts: 1,579
    First time air frying pineapple and it turned out nicely. I infused with spiced rum and compressed the pineapple slices in the chamber vacuum which altered it's texture, density increases as the air is pulled out.
    In the passed I've used brown sugar on pineapple grilled on the egg but thought it to sweet for this application. Fried at 375° 8min then flip for another 8min. was all it needed
    The sweet and sourness brighten up guacamole while giving that burst of savory juice with each bite.
    Sorry to answer your question, yes I liked it 
    Fort Wayne Indiana 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    CPFC1905 said:
    'Short' (foot long) ribs.
    Credit to @Stormbringer under his Cooks Digest alter ego,  and @Eoin for his special dust.

    SPG, Angus & Oink Dirty Cow and the special smoked chilli dust from Owen, a smidge of beef stock as they were huge. 



    Almost there...  7.5 hours in. 


    A seasonal presentation to table...



    With the aligot.   Oh my days,  aligot. Those crazy Frenchies.  You need this in your life.



    Hello!


    Did the bone come out clean???


    And the money shot for you protein freaks!


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Stormbringer
    Stormbringer Posts: 2,472
    Damn fine looking ribs @CPFC1905 👍
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • lousubcap
    lousubcap Posts: 36,698
    Now that is the way to celebrate.  Great looking ribs right there-nailed the ££ shot.  
    Happy New Year!
    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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  • HeavyG
    HeavyG Posts: 10,380
    CPFC1905 said:
    'Short' (foot long) ribs.
    Credit to @Stormbringer under his Cooks Digest alter ego,  and @Eoin for his special dust.

    SPG, Angus & Oink Dirty Cow and the special smoked chilli dust from Owen, a smidge of beef stock as they were huge. 



    Almost there...  7.5 hours in. 


    A seasonal presentation to table...



    With the aligot.   Oh my days,  aligot. Those crazy Frenchies.  You need this in your life.



    Hello!


    Did the bone come out clean???


    And the money shot for you protein freaks!


    Which cheese did you use in your aligot?
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • CPFC1905
    CPFC1905 Posts: 2,124
    HeavyG said:
    CPFC1905 said:
    'Short' (foot long) ribs.
    Credit to @Stormbringer under his Cooks Digest alter ego,  and @Eoin for his special dust.

    SPG, Angus & Oink Dirty Cow and the special smoked chilli dust from Owen, a smidge of beef stock as they were huge. 



    Almost there...  7.5 hours in. 


    A seasonal presentation to table...



    With the aligot.   Oh my days,  aligot. Those crazy Frenchies.  You need this in your life.



    Hello!


    Did the bone come out clean???


    And the money shot for you protein freaks!


    Which cheese did you use in your aligot?
    This is the recipe I followed. 
    1kg floury potatoes (eg, maris pipers, desiree, Roosters), all of roughly the same size 
    280g creamy lancashire
    50-150g firm mozzarella
    250g creme fraiche
    120ml milk
    1 garlic clove, peeled
    Salt and ground white pepper

    but I could not get the Lancashire cheese so for the mildest I could find and made up the weight with Baby Bell. 

    Defo use a rider to mash the spuds. 

    Warning : those volumes make a lot of aligot!  We have enough for many, many meals 🤣
    Other girls may try to take me away 
    But you know, it's by your side I will stay
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  • Dyal_SC
    Dyal_SC Posts: 6,532
    JohnInCarolina said:


    Yass…. 🤤 

    Ordered wings for tonight. Picked up a slab of beef ribs for tomorrow. Pork, collards and black eyed peas didn’t give me any good luck for ‘22. Figured I’d take a crack at it with beef and Mac n cheese for ‘23. 😜 
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  • Dyal_SC
    Dyal_SC Posts: 6,532
    Girl got skills @ryantt !
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  • lousubcap
    lousubcap Posts: 36,698
    @ryantt - Chef Norah Grace is killing it. I'm sure she crushed it.  
    Happy New Year to you and your family.
    Gotta be a bit of a challenge to keep her engaged with all the diversions but you two are still going strong.  
    Happy New Year!
    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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  • caliking
    caliking Posts: 19,780
    @ryantt - I don't know what a wuzetka is, but... goddaaam!! I want some :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 36,698
    Chocolate and cherry, the ultimate winner every time. Now I am on the hunt.  
    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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  • caliking
    caliking Posts: 19,780
    ryantt said:
    @caliking it’s a Polish cake originating in Warsaw.  It’s dark chocolate, stabilized whipped cream, dark chocolate ganache, and cherry….and for the record, I highly recommend you try one!!!!! It’s amazing
    You had me at dark chocolate

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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