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What Are You Chef-ing Tonight, Dr?

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Comments

  • Gulfcoastguy
    Gulfcoastguy Posts: 6,248
    Thinking about making some peach barbecue sauce if I remember to get everything that I need in Wally World. 
  • caliking
    caliking Posts: 18,626
    Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.

    Your pies are my gold standard. I need a step by step tutorial some day!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Canugghead
    Canugghead Posts: 11,318
    caliking said:
    Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.

    Your pies are my gold standard. I need a step by step tutorial some day!
    Gold standard for quality (easy to surpass) or quantity (no way you're going to cook ten or more at a time) ?  =)
    canuckland
  • caliking
    caliking Posts: 18,626
    caliking said:
    Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.

    Your pies are my gold standard. I need a step by step tutorial some day!
    Gold standard for quality (easy to surpass) or quantity (no way you're going to cook ten or more at a time) ?  =)
    Both! No platoon of grandkids to nourish on this side, but I'd impress myself if I could get to your level of consistency. The pies always look good. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Stormbringer
    Stormbringer Posts: 1,968
    Tonight we're starting with a champagne tasting with friends (and some canapes), then having cote de boeuf smoked over alder with poutine. I'll post pictures and technique in a separate thread. :) 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


  • Tonight we're starting with a champagne tasting with friends (and some canapes), then having cote de boeuf smoked over alder with poutine. I'll post pictures and technique in a separate thread. :) 
    Definitely one I want photos of. 
  • Canugghead
    Canugghead Posts: 11,318
    @GrateEggspectations Nice, how did you sear after sv? Years ago I was on a FB sv group, the owner/admin would chastise anyone that dare to use fresh garlic in the bag!
    canuckland
  • Battleborn
    Battleborn Posts: 3,318
    A lot of fantastic cooks here that deserve their own thread. Amazing. 
    Las Vegas, NV


  • @Canugghead

    What’s wrong with fresh garlic in the bag?

    Just a quick sear in the cast iron with some butter. 
  • @Canugghead

    Hadn’t ever heard that before, and hadn’t ever used fresh garlic in a sous vide cook - probably because I’ve never come across a recipe that calls for it. Thanks. 
  • JohnInCarolina
    JohnInCarolina Posts: 30,694
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    "I've made a note never to piss you two off." - Stike
  • caliking
    caliking Posts: 18,626
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    I've come across this before, and think its SV superstition/lore.

    I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

    And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand :smiley:



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • caliking
    caliking Posts: 18,626
    The chops look beautiful @MasterC

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • shtgunal3
    shtgunal3 Posts: 5,577
    MasterC said:
    Marinated lambchops and KRAFT Mac n Cheese 

    F’me! That looks good. The cheapo Mac n cheese is one of my favorites. 

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • caliking said:
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    I've come across this before, and think its SV superstition/lore.

    I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

    And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand :smiley:


    I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 
  • Canugghead
    Canugghead Posts: 11,318
    caliking said:
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    I've come across this before, and think its SV superstition/lore.

    I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

    And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand :smiley:


    I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 
    +1 swmbo freezes minced fresh garlic+ginger in ice cube trays.
    canuckland
  • lousubcap
    lousubcap Posts: 31,937
    @MasterC - lamb for the win every time.  Chop $$ shot.  Nailed 'em.  Congrats.  
    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.
  • JohnInCarolina
    JohnInCarolina Posts: 30,694
    caliking said:
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    I've come across this before, and think its SV superstition/lore.

    I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

    And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand :smiley:


    I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 
    I don’t think those tubs of peeled garlic are cheating.  There’s no extra flavor in garlic you peeled yourself.  @caliking actually introduced me to those things, just as he was pouring the entire thing into some recipe he was making.  It was a revelation.
    "I've made a note never to piss you two off." - Stike
  • poster
    poster Posts: 1,165
    caliking said:
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    I've come across this before, and think its SV superstition/lore.

    I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

    And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand :smiley:


    I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 
    I don’t think those tubs of peeled garlic are cheating.  There’s no extra flavor in garlic you peeled yourself.  @caliking actually introduced me to those things, just as he was pouring the entire thing into some recipe he was making.  It was a revelation.
    As long as you don't get the Chinese sourced stuff which seems to be the case here. I froze some once, the milk and orange juice in the fridge side did have a hint of garlic after.
  • fishlessman
    fishlessman Posts: 32,561
    caliking said:
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    I've come across this before, and think its SV superstition/lore.

    I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

    And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand :smiley:


    I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 
    I don’t think those tubs of peeled garlic are cheating.  There’s no extra flavor in garlic you peeled yourself.  @caliking actually introduced me to those things, just as he was pouring the entire thing into some recipe he was making.  It was a revelation.

    they dont store that well, dumping the whole thing in seams is logical
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • That is the only garlic I buy now.  The pre-pealed in the container is a life/time saver for me.  I am the same way.  Either pour the entire thing in or grab by the handfuls.
    Midland, TX XLBGE
  • fishlessman
    fishlessman Posts: 32,561
    peels pretty easy after shaking between  two stainless bowls for quantity.  caliking could buy a paint shaker or bring a bushel down to the paint department at lowes and let them shake it =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • caliking
    caliking Posts: 18,626
    caliking said:
    I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

    My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

    And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  
    I've come across this before, and think its SV superstition/lore.

    I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

    And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand :smiley:


    I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 
    I don’t think those tubs of peeled garlic are cheating.  There’s no extra flavor in garlic you peeled yourself.  @caliking actually introduced me to those things, just as he was pouring the entire thing into some recipe he was making.  It was a revelation.

    they dont store that well, dumping the whole thing in seams is logical
    It keeps pretty well in the fridge. My dealer (aka the Indian store by me) repackages bulk peeled garlic into 2-3 cup portions. Cut slits in the bag, and keep the top of the baggie open. The more it can breathe, the less moldy garlic you'll have. Lasts ~3 weeks this way. 

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