What Are You Chef-ing Tonight, Dr?

Take credit for training him well regarding the cook, judgment rejecting a BGE not so fast! 

Great looking spread Mike😋

@zaphod - For peeling cob corn, before or after cooking, hack off the stem end and peel towards the tip.  And roasted in the husk like you did it is the best method, by far

dbCooper said:

@zaphod - For peeling cob corn, before or after cooking, hack off the stem end and peel towards the tip.  And roasted in the husk like you did it is the best method, by far

@dbCooper yep, we tried all sorts of ways last year, all with husk on and all with complaints about the difficulty of shucking 400F corn. Fair complaint on their part.  but we tried shucking the inner, shucking the outer. soaking first, soaking after, not soaking. read about (didn't try) coat the kernals with butter/mayo/... and then folding the husks back up. Tried tying the husk ends, not tying them.

all i remember was that last September we had it down pat and now we can't remember what that was. I need to start writing things down...

^^^stay safe brother^^^

Went to the Asian market this morning to get some ingredients I didn't have (including fermented black beans), to try out my new wok.  Every time I go there I try to buy something I've never eaten or even seen before, just to explore.  Today my eyes landed on a can of "Silk Worm Pupae".    I decided the fermented black beans would count, for this trip.  
They are fermented and come in a vacuum-sealed bag, are soft, and are shelf-stable.  I poured the bag into a mason jar and popped a couple in my mouth; very unique flavor with a funky slight bitterness, but salty!  I do remember reading they needed to be soaked in clean water before use, so I did that before cooking (and, PSA, they need more than ten minutes).  
 

 
Dish had 4 oz ground pork, a cut-up baby bok choi (that market has 8 of them in a bag for $0.99!), Fresno chilies, dried Japanese chilies (which I'd bought but forgot to add), the beans (you don't need many of them), rice noodles and the usual aromatic/sauce suspects.  This one's a keeper.  
Mandy of the "Chinese Cooking Demystified" channel just put out this and 4, 5 other recipes using Bok Choi, if anyone's interested.  Byyyyeeee!!      

Canugghead said:

@Botch looking good. Soaking washes off the flavour! Use sparingly and chop up the black beans for more even distribution, biting whole beans gives you the extra salty taste.

Thanks for the tips, will give that a try tomorrow.  
I'm amazed at how aromatic they were, I can still catch a whiff of them several hours later, even with a good range fan.  

Getting color

Oregano I occasionally put in enchiladas if I don’t have marjoram, but haven’t tried cinnamon, except in desert enchiladas.  Will have to try it next time.

Craig that looks so good. Healthy to boot!!

Nice Mike😋

zaphod said:

...something reminded me of a post about pears and a dollop of ice-cream (think it was @Ozzie_Isaac or @Botch, but I may be wrong).  Our pear tree has not had the best year for fruit, but I found a couple of reasonable size that seemed about ready, so I halved and scooped for 4 servings. 400F direct, face down for 4 or 5 and then face up for a couple more. Didn't really time. The charred edges were nicely caramelized bits. I think a bit of sherry or port would have topped it nicely, but dang good as is.

Excellent job!  I've not tried pears, but I have grilled peaches every season; once face-up I pour a bit of Capt Morgan's Spiced Rum into the pit, and sprinkle with turbanado sugar.  Add a mint leaf with the ice cream.