What Are You Chef-ing Tonight, Dr?

JohnInCarolina · May 7

Had some leftover kielbasa from the weekend. Decided to try making kielbasa, onion, and egg fried rice:

Pretty good!

Canugghead · May 7

Swmbo made hotch-potch fusion dinner...Greek salad topped with shoyu egg and pork seasoned with bottled fajita marinade.

lousubcap · May 7

JFC- what a banquet and a Monday. You two are continuing to push the envelope. As it should be with the talents. As Uma would say-
https://www.youtube.com/watch?v=b2_vbou3kxE

Dyal_SC · May 7

Burritos with queso. On the fancy china.

shtgunal3 · May 7

^^^Words can’t describe that plate^^^ I’d absolutely embarrass myself with a plate of that!

GrateEggspectations · May 7

@Dyal_SC

Beautiful. Bet the twins tucked in hard!

poster · May 7

Dyal_SC said:

Burritos with queso. On the fancy china.

Details please

lousubcap · May 7

@Dyal_SC - what a banquet. Rolled in hot right there. Congrats. Impressive at a minimum.

Dyal_SC · May 7

Thx guys. Simple but good. @poster , Ground beef with sofrito, extra garlic, beef broth and seasoned salt. Cilantro lime rice, the meat, black beans, cheese…. Then stuffed, seared to seal and topped with white queso.

Corv · May 8

Love the china. Is it dishwasher safe?

Dyal_SC · May 8

No @Corv … They unfortunately are not dishwasher safe. Classy pieces such as these - you generally have to wash by hand.

Corv · May 8

Dishwashers don't have enough settings. Besides the usual "heavy" they need something like "delicate," to accommodate this sort of china. Maybe just chuck it in the clothes washer with other delicates....

fishlessman · May 8

just let the dog lick it clean.....good to go

Dyal_SC · May 9

Cooked up some pierogis for the first time tonight. One of those things where if you have potatoes, you more than likely have everything else for it, so why not. Kids had fun rolling the dough and cutting out the circles with a pint glass, but would not try eating them. That would have been a bit too adventurous.

Mixed some different types of cheese for the filling. Used what we had on hand.

First round not so pretty. Made them too big and not enough potato to dough ratio I think.

Most of these were frozen, then bagged and went into the freezer for later. Thinking the second round will be better since the dough had a chest to rest longer and I made them a bit smaller in diameter and with more potato filling.

The ones I froze…

Recipe I used:

https://www.spendwithpennies.com/homemade-pierogi/

FarmingPhD · May 9

Dyal_SC said:

Thx guys. Simple but good. @poster , Ground beef with sofrito, extra garlic, beef broth and seasoned salt. Cilantro lime rice, the meat, black beans, cheese…. Then stuffed, seared to seal and topped with white queso.

If you made the queso - interested in the recipe. I’ve been trying to replicate the queso blanco of our local Mexican restaurant for years and can’t even get close.

DoubleEgger · May 9

FarmingPhD said:

Dyal_SC said:

Thx guys. Simple but good. @poster , Ground beef with sofrito, extra garlic, beef broth and seasoned salt. Cilantro lime rice, the meat, black beans, cheese…. Then stuffed, seared to seal and topped with white queso.

If you made the queso - interested in the recipe. I’ve been trying to replicate the queso blanco of our local Mexican restaurant for years and can’t even get close.

Try lower grade ingredients. I’m not joking or being a smartass.

Dyal_SC · May 9

@FarmingPhD , this was just the store bought tub in the cheese section that you nuke in the microwave, stir and repeat. I don’t think I’ve ever had anything of better quality, so maybe I don’t know what I’m missing out on. But I figure it’s sorta like American cheese for grilled cheese sandwiches or burgers. Sometimes simpler is good. If anything I think the Mexican joints in my neck of the woods water the queso down a bit.

I never use the non refrigerated Tostitos queso though or the canned junk. Don’t care for those. I don’t remember the brand of this one, but it’s always refrigerated in the dairy section.

FarmingPhD · May 10

Thanks @Dyal_SC, Sam’s carries one that’s pretty good that comes out of the refrigerated section that we’ve tried.

@DoubleEgger I’ve been down the cheap and more expensive route. I do think it’s a blend with white American, but there’s at least one other cheese in there. It’s perfectly mild and does not taste like American cheese. I should just ask, they may tell me or I’ll find out it is some pre made stuff that comes in a 5 gal bucket 😂

GrateEggspectations · May 10

FarmingPhD said:

Thanks @Dyal_SC, Sam’s carries one that’s pretty good that comes out of the refrigerated section that we’ve tried.
@DoubleEgger I’ve been down the cheap and more expensive route. I do think it’s a blend with white American, but there’s at least one other cheese in there. It’s perfectly mild and does not taste like American cheese. I should just ask, they may tell me or I’ll find out it is some pre made stuff that comes in a 5 gal bucket 😂

It just might be the elusive three cheese blend.

https://youtu.be/nfxpwbWBNuU?si=RDLu8LUm9J6C_kvS

Botch · May 10

GrateEggspectations said:

FarmingPhD said:

Thanks @Dyal_SC, Sam’s carries one that’s pretty good that comes out of the refrigerated section that we’ve tried.
@DoubleEgger I’ve been down the cheap and more expensive route. I do think it’s a blend with white American, but there’s at least one other cheese in there. It’s perfectly mild and does not taste like American cheese. I should just ask, they may tell me or I’ll find out it is some pre made stuff that comes in a 5 gal bucket 😂

It just might be the elusive three cheese blend.

https://youtu.be/nfxpwbWBNuU?si=RDLu8LUm9J6C_kvS

Gah. If that Masterpiece is ever commercialized I must kill the master breaker, fill my house with gas and leave this place.

FarmingPhD · May 10

GrateEggspectations said:

FarmingPhD said:

Thanks @Dyal_SC, Sam’s carries one that’s pretty good that comes out of the refrigerated section that we’ve tried.
@DoubleEgger I’ve been down the cheap and more expensive route. I do think it’s a blend with white American, but there’s at least one other cheese in there. It’s perfectly mild and does not taste like American cheese. I should just ask, they may tell me or I’ll find out it is some pre made stuff that comes in a 5 gal bucket 😂

It just might be the elusive three cheese blend.

https://youtu.be/nfxpwbWBNuU?si=RDLu8LUm9J6C_kvS

Gotta be the stupid 3 cheese blend video 😂

Canugghead · May 10

Here, see for yourselves without clicking on that url

https://youtu.be/nfxpwbWBNuU?feature=shared

GrateEggspectations · May 11

Enjoying a good rainstorm/hailstorm with a few racks rolling on the covered front porch MM. Asian rub with hickory for smoke.

GrateEggspectations · May 12

Sticky asian pork ribs with hand cut fries and slaw.

lousubcap · May 12

GrateEggspectations said:

Sticky asian pork ribs with hand cut fries and slaw.

Uma for the win-what a plate. Great colour (nod) on those ribs

https://youtu.be/HdKbOpuQyCQ

CPFC1905 · May 12

Image: https://us.v-cdn.net/5017260/uploads/editor/0w/juw2jzlx2g8p.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/1b/btq4p9da8oxy.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/go/dbe86g06oaox.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/f2/imyde07th341.jpeg

Pork belly cubes in soy, honey and chilli. Vegetable on the most excellent steel wire cable skewers and sweetcorn.

caliking · May 12

Too much to catch up with in this thread!

potsdecremepalooza at a friend's place last night. Chocolate, and salted caramel as popularized by @JohnInCarolina, on the left, and middle. New mango PdC, on the right, was also a banger.

Canugghead · May 12

Nice, Raichlen approved pork belly and desserts!

Dyal_SC · May 12

Not @lkapigian worthy, but just finished an 18 day fermentation. Half gallon mason jar’s worth of japs, habs, carrots, onions and garlic. Used some plastic mini bottles that I found on Amazon. Flavor is very garlicky… it’ll keep the vampires away. Got some good heat but nothing crazy.

ryantt · May 12

What Are You Chef-ing Tonight, Dr?

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