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What Are You Chef-ing Tonight, Dr?

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Comments

  • Canugghead
    Canugghead Posts: 12,105
    caliking said:
    Spam musubi. It's good stuff!


    Pretty plate to put spam on maps.
    canuckland
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  • Canugghead
    Canugghead Posts: 12,105
    GrateEggspectations said:
    Borrowed a B-I-L’s pizza oven while he’s enjoying a 5-week European vacation (mostly Italy and Switzerland, I think). We are just beginning to play with it. Dough was great - Ooni recipe. 

    Our first attempt:


    Congrats on your new toy, looking forward to an Ooni vs. Geek Chef head to head on ewetube  ;)
    canuckland
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  • lousubcap
    lousubcap Posts: 33,906
    Quick learner right there.  Great looking pies. 
    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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  • GrateEggspectations
    GrateEggspectations Posts: 10,002
    @Canugghead

    Wasn’t an Ooni unit; dough was an Ooni recipe. Unit was actually PC-branded. They got it with points. 
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  • caliking
    caliking Posts: 18,893
    lousubcap said:
    Having spent a few years in Hawaii, spam is king.  Enjoy it for what it is and the many creative ways it is incorporated into food dishes.  The salt content is a bit heavy but there you are.  FWIW-
    @caliking - a beautiful plate right there. 
    Thanks. Used the lower sodium SPAM FWIW, and oyster sauce instead of soy sauce. Also, amped up the rice vinegar when seasoning the rice. Not as salty as some recipes, but still saltier than what we typically eat. Still delicious =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 12,105
    @GrateEggspectations I see, they couldn't sell at regular price of 299 and ended up clearing them sub 200, looks decent but I like yours better.
    canuckland
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  • Legume
    Legume Posts: 15,185


    Not much to look at, but there's a brat in the middle under that beer, onion, mustard gravy and there are smashed potatoes under that beer, onion, mustard, cheese sauce.   Broccoli and kraut along for the ride.
    Love you bro!
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  • lousubcap
    lousubcap Posts: 33,906
    I like the way you roll.   ^^^^  That combo is a true brat plate banquet!
    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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  • caliking
    caliking Posts: 18,893
    Nice @canugghead!

    Did you use an A-maze-n smoker type of setup? How about the heads? I picked up salmon heads once, and they were delicious off the egg. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 12,105
    caliking said:
    Nice @canugghead!

    Did you use an A-maze-n smoker type of setup? How about the heads? I picked up salmon heads once, and they were delicious off the egg. 
    Thanks! These were headless (non ethnic supermarkets usually don't sell fish with head, lol), I cut off the tail end and front end to get even chunks for smoking. swmbo steamed the trimmings with fermented black beans, chili, ginger, soy sauce for dinner, yum.

    Didn't use my Amazn tray, with FB500 I was able to maintain low temp of 190F. Used Maple Leaf lump with few small chunks of these Niagara wine barrel oak, look at the wine ring! The mild wine smoke pairs well with the soy/wine marinade.

    canuckland
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  • caliking
    caliking Posts: 18,893
    GrateEggspectations said:
    Stir fry on the Large. 

    ... 


    Love the contrast of colors, textures, and flavors here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrateEggspectations
    GrateEggspectations Posts: 10,002
    @caliking

    Thanks. Love me some pineapple in a stir fry. 
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  • lousubcap
    lousubcap Posts: 33,906
    Yes sir.  I know that when you post a cook I am in for a real visual treat. 
    True food porn with photo three-magazine quality.  Nailed the banquet. 
    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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  • GrateEggspectations
    GrateEggspectations Posts: 10,002
    @MasterC

    That looks great, as always. 

    ….Even a cameo from the greens in there. 😉
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  • Botch
    Botch Posts: 16,209
    Greek Grilled Chicken.  The recipe had red-chile flakes in it, but I had just finished a jar of pickled jalapeños so I soaked the thighs in that for 36 hours instead.  Could taste the heat but I still prefer using dill pickle juice.  
     

     

    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • GrateEggspectations
    GrateEggspectations Posts: 10,002
    @Botch

    Neat approach. I’ve similarly used pickled jalapeño brine (on pork chops) and enjoyed it as well. Principally, I just enjoy recycling anything that can be used as a brine. We keep big tubs of feta in the fridge and I must say I’m tempted to try that too. 
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  • Botch
    Botch Posts: 16,209
    Botch said:
    Greek Grilled Chicken.  The recipe had red-chile flakes in it, but I had just finished a jar of pickled jalapeños so I soaked the thighs in that for 36 hours instead.  Could taste the heat but I still prefer using dill pickle juice.  
     

     

    Several of the internetz experts (Kenji, Chef John, etc) have touted this method for getting crispy, almost-fried skin from baked chicken; dusting the skin with a 50/50 mixture of cornstarch/baking powder (or .3/.3/.3 along with salt if you hadn't previously brined the chicken).  It does give you crispy skin, but I'm abandoning the method.  
    Yesterday after lunch my gut was making noises that drowned out the F-35 exercises on base.  Didn't think too much of it, but then I spent half the night on the porcelain, it wasn't pleasant.  This morning I felt fine, had two more thighs for lunch, and my gut's churning full-speed again (I am not looking forward to this evening).  I'm thinking its the BP, and wondering if I should drink some diluted vinegar (yum) to neutralize it.   Ugh.   
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • caliking
    caliking Posts: 18,893
    Botch said:
    Botch said:
    Greek Grilled Chicken.  The recipe had red-chile flakes in it, but I had just finished a jar of pickled jalapeños so I soaked the thighs in that for 36 hours instead.  Could taste the heat but I still prefer using dill pickle juice.  
     

     

    Several of the internetz experts (Kenji, Chef John, etc) have touted this method for getting crispy, almost-fried skin from baked chicken; dusting the skin with a 50/50 mixture of cornstarch/baking powder (or .3/.3/.3 along with salt if you hadn't previously brined the chicken).  It does give you crispy skin, but I'm abandoning the method.  
    Yesterday after lunch my gut was making noises that drowned out the F-35 exercises on base.  Didn't think too much of it, but then I spent half the night on the porcelain, it wasn't pleasant.  This morning I felt fine, had two more thighs for lunch, and my gut's churning full-speed again (I am not looking forward to this evening).  I'm thinking its the BP, and wondering if I should drink some diluted vinegar (yum) to neutralize it.   Ugh.   
    The chix looks great!

    I don't think your GI malaise stems from the baking powder. Your stomach acid would have neutralized/buffered it. Or, vice versa.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Ybabpmuts
    Ybabpmuts Posts: 963
    Looking sweet. I wish I could cook salmon without all that white shmegma coming out. Fish shmegma is the worst. I know, I have a first edition of the book of shmegma that my dirty old father kept in the closet with all those weird leather things he collected. I don't buy salmon any more, I always buy cod loin, because if there's any shmegma, it makes total sense that it came from a loin.
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  • Ybabpmuts
    Ybabpmuts Posts: 963
    Oh and remember, I have issues.....
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  • danhoo
    danhoo Posts: 699
    Seeing if I can post on a phone 

    A couple of pichana steaks for a snack


    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • lousubcap
    lousubcap Posts: 33,906
    Love me picanha. 
    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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