What Are You Chef-ing Tonight, Dr?

TEXASBGE2018 · January 2023

How many sliders can you put on a mini max?

the answer a bakers dozen

kl8ton · January 2023

TEXASBGE2018 said:

How many sliders can you put on a mini max?

the answer a bakers dozen

Are you sure the MM is done burning off VOCs?

😀

Legume · January 2023

Roasted radishes with brown butter and garlic. First time I've cooked radishes, nice change.

NDG · January 2023

Bison Burgers - blended up clove of garlic, slice of semi-frozen bacon & splash of soy before forming patties. Raised direct at 400 until internal 150. Toasted bun top, Boursin Cheese, Wickles Pickles, mustard, Hatch Chiles . . bottom had Mayo, iceberg, onion. So good.

Image: https://us.v-cdn.net/5017260/uploads/editor/2m/uy1y7ahn5t4n.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/we/ulnevhxnb6rq.jpeg

caliking · January 2023

Legume said:

Roasted radishes with brown butter and garlic. First time I've cooked radishes, nice change.

Looks tasty. And, something different.

What did you serve it with? Do you eat it as a side?

Legume · January 2023

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

caliking · January 2023

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

saluki2007 · January 2023

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

Is this like truffle butter?

GrateEggspectations · January 2023

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

A recipe that my mother made a few times growing up was mizithra and brown butter. So simple, but so incredibly good. Not the recipe she used, but I found this online….

https://copykat.com/spaghetti-factory-browned-butter-mizithra/

craigsotheregg · January 2023

Made some Chinese takeout, ribs and pork fried rice.

Image: https://us.v-cdn.net/5017260/uploads/editor/k0/35a932pnxfbg.jpeg

NDG · January 2023

craigsotheregg said:

Made some Chinese takeout, ribs and pork fried rice.

wow the color on those RIBS -

what cut of pork? and can you share the marinade?

Legume · January 2023

GrateEggspectations said:

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

A recipe that my mother made a few times growing up was mizithra and brown butter. So simple, but so incredibly good. Not the recipe she used, but I found this online….

https://copykat.com/spaghetti-factory-browned-butter-mizithra/

Have had that at spaghetti factory. What's your mom's recipe ? How is it different?

GrateEggspectations · January 2023

Legume said:

GrateEggspectations said:

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

A recipe that my mother made a few times growing up was mizithra and brown butter. So simple, but so incredibly good. Not the recipe she used, but I found this online….

https://copykat.com/spaghetti-factory-browned-butter-mizithra/

Have had that at spaghetti factory. What's your mom's recipe ? How is it different?

I have never seen it, so don’t know. Was something she made in my childhood. Haven’t had it at the Spaghetti Factory either. May have to ask her for hers the next time I am at my folks’ place.

caliking · January 2023

GrateEggspectations said:

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

A recipe that my mother made a few times growing up was mizithra and brown butter. So simple, but so incredibly good. Not the recipe she used, but I found this online….

https://copykat.com/spaghetti-factory-browned-butter-mizithra/

TIL that mizithra is a cheese, not a Pokemon character. Never heard of it before, but should be able to find it here. Thanks!

GrateEggspectations · January 2023

@caliking

If you make it, a healthy dose of freshly ground black pepper is advised!

Legume · January 2023

@caliking it's kind of like cotija if you can't find it.

BigGreenKev · January 2023

caliking said:

Last night. Marrow bones have gone from being free, to $0.99/lb. Left a few un-gremolataed for the kid. Turns out that he likes gremolata.

Marrow bones used to be free? Looks awesome! Will have to try this.

fishlessman · January 2023

caliking said:

Last night. Marrow bones have gone from being free, to $0.99/lb. Left a few un-gremolataed for the kid. Turns out that he likes gremolata.

That's about 25 bucks of marrow bones up here. I give my dog them on the boat and I think he would bite me if I didn't.

Mark_B_Good · January 2023

NDG said:

craigsotheregg said:

Made some Chinese takeout, ribs and pork fried rice.

wow the color on those RIBS - what cut of pork? and can you share the marinade?

Yeah that color is unbelievable!

craigsotheregg · January 2023

@NDG they are St Louis this. Red food coloring in the marinade. Here is a link to recipe. https://www.foodnetwork.com/recipes/jeff-mauro/takeout-style-chinese-spare-ribs-2807608

texaswig · January 2023

Mushroom gravy smothered pork chops. Mashed potatoes ,seasoned green beans and biscuits

Ozzie_Isaac · January 2023

Fried rice. Found two thick chuck steaks on manager special for $5.29. $0.99 green onions, and left over rice from the chicken and rice I made for my dog. Unfortunately, I did also use 2 eggs which made this much more expensive, but it was tasty. Fed an entire family. I was hoping for lunch tomorrow, but everyone came back for 2nds.

Ozzie_Isaac · January 2023

GrateEggspectations said:

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

A recipe that my mother made a few times growing up was mizithra and brown butter. So simple, but so incredibly good. Not the recipe she used, but I found this online….

https://copykat.com/spaghetti-factory-browned-butter-mizithra/

Recipie for brown butter? Usually just heat butter till it seperates, then add in some garlic and maybe some herbs and heat till solids brown up. Am I not understanding what brown butter is?

GrateEggspectations · January 2023

Ozzie_Isaac said:

GrateEggspectations said:

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

A recipe that my mother made a few times growing up was mizithra and brown butter. So simple, but so incredibly good. Not the recipe she used, but I found this online….

https://copykat.com/spaghetti-factory-browned-butter-mizithra/

Recipie for brown butter? Usually just heat butter till it seperates, then add in some garlic and maybe some herbs and heat till solids brown up. Am I not understanding what brown butter is?

What I meant is that proportions and ingredients in versions of mizithra and brown butter can vary slightly from one recipe to the next. I do not know how the recipe used in my household compares against the one that I shared. Thanks for laying out the brown butter though. Made me smile a bit because it was somewhat reminiscent of childhood insults I remember hearing on the bus and in the schoolyard. “Your mom’s so stupid that when she went to make ice cubes, she forgot the recipe.”

JohnInCarolina · January 2023

GrateEggspectations said:

Ozzie_Isaac said:

GrateEggspectations said:

caliking said:

Legume said:

@caliking definitely a side. They turn out potato-ish, but lighter. Slight sweetness that you get with roasted veg, a little peppery but no heat. I tossed them in a hot, lightly oiled skillet to get a little char going, then into a toaster oven @425 convection for a little while (maybe 15-20 min total), add the red onion wedges, check for tenderness and then toss in brown butter and herbs. Simple. I think I I could eat a boot if tossed in brown butter.

Thanks. And, yes... brown butter makes everything mo' bettah.

A recipe that my mother made a few times growing up was mizithra and brown butter. So simple, but so incredibly good. Not the recipe she used, but I found this online….

https://copykat.com/spaghetti-factory-browned-butter-mizithra/

Recipie for brown butter? Usually just heat butter till it seperates, then add in some garlic and maybe some herbs and heat till solids brown up. Am I not understanding what brown butter is?
What I meant is that proportions and ingredients in versions of mizithra and brown butter can vary slightly from one recipe to the next. I do not know how the recipe used in my household compares against the one that I shared. Thanks for laying out the brown butter though. Made me smile a bit because it was somewhat reminiscent of childhood insults I remember hearing on the bus and in the schoolyard. “Your mom’s so stupid that when she went to make ice cubes, she forgot the recipe.”

4TheGrillOfIt · January 2023

texaswig said:

Mushroom gravy smothered pork chops. Mashed potatoes ,seasoned green beans and biscuits

This is right up my alley.

Dyal_SC · January 2023

Forgot I had this leg rack. Almost forgot about the lemon pepper chicken legs I had marinating in the garage fridge too. So we is cheffin up chicken legs tonight. The boys are very proud of their daddy’s chicken legs.

LetsEat · January 2023

fishlessman said:

caliking said:

Last night. Marrow bones have gone from being free, to $0.99/lb. Left a few un-gremolataed for the kid. Turns out that he likes gremolata.

That's about 25 bucks of marrow bones up here. I give my dog them on the boat and I think he would bite me if I didn't.

I can relate. These 7” bones were $10 each. My #150 newfound is supposed to keep them outside but has a habit of sneaking them inside after dark. I’ve given up…

fishlessman · January 2023

LetsEat said:

fishlessman said:

caliking said:

Last night. Marrow bones have gone from being free, to $0.99/lb. Left a few un-gremolataed for the kid. Turns out that he likes gremolata.

That's about 25 bucks of marrow bones up here. I give my dog them on the boat and I think he would bite me if I didn't.

I can relate. These 7” bones were $10 each. My #150 newfound is supposed to keep them outside but has a habit of sneaking them inside after dark. I’ve given up…

My yard is littered with them right now. Have to keep the walkways clear for the snowblower. The neighbors dogs come down in the morning for theirs as well

MasterC · January 2023

Chicken cordon bleu with rosemary new potatoes, seared carrots and butter poached asparagus.
Sous vide set at 185°. Potatoes and carrots 1hour, asparagus 15 minutes. Potatoes and carrots were finished on hot griddle.
Chicken cordon bleu in oven from frozen ( Mrs.C helps once an a while)

What Are You Chef-ing Tonight, Dr?

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