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What Are You Chef-ing Tonight, Dr?

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Comments

  • kl8ton
    kl8ton Posts: 6,395
    GrateEggspectations said:
    Better half made a great squash soup from scratch. 




    That looks fantastic. Look at that texture!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Dog food.
    Chicken, rice, peas, green beens, carrots, and sweet potatoes.



    I would rather light a candle than curse your darkness.

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  • Foghorn
    Foghorn Posts: 10,224
    Ozzie_Isaac said:
    Dog food.
    Chicken, rice, peas, green beens, carrots, and sweet potatoes.



    I'd hit that.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,316
    Put a crust around it and you have pot pie.
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  • Canugghead
    Canugghead Posts: 13,630
    GrateEggspectations said:
    Better half made a great squash soup from scratch. 





    Nice, perfect for cool weather. Did you help with chopping up the squash?

    My better half also made squash soup yesterday, with pork bones, dried fish maw and goji berries. Chopping the hard skinned kabocha was not fun!
    canuckland
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    edited October 2024
    Foghorn said:
    Ozzie_Isaac said:
    Dog food.
    Chicken, rice, peas, green beens, carrots, and sweet potatoes.



    I'd hit that.
    Dogs get it spice free, for me I add salt and pepper :)

    I would rather light a candle than curse your darkness.

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  • Canugghead
    Canugghead Posts: 13,630
    Botch said:
    Canugghead said:
    @caliking It was rather late so four each was enough for us oldies, Lol. Rest is for deliveries, they also freeze well once steamed.
    I've not steamed them before freezing; does that work better?  
    We never tried freezing without steaming first. Logistically it makes more sense for us to steam the whole batch at once, given that our commercial sized 13" triple decked steamer can process about five dozens every twenty minutes. Also, with our congested freezers we risk breaking uncooked wrappers, they can also get stuck together and keeping them separated with paper is extra work.

    Vac sealed and frozen they taste almost like fresh; just need a quick nuke to reheat the fillings and then pan fried to crisp up the skin, no need to set up the steamer again.
    canuckland
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    dbCooper said:

    Holy smokes!!!  That looks frikin amazing!!!

    I would rather light a candle than curse your darkness.

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  • bubbajack
    bubbajack Posts: 1,166
    Canugghead said:
    Assisted my better half in cranking out (as in cranking the pasta maker) some dumplings...

    pan fried after steaming, also made some noodles with leftover dough...

    I love Dumplings!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • lousubcap
    lousubcap Posts: 36,662
    dbCooper said:

    Yes Sir.  Way to nail the cook and present with the beauty of a cave man finish.  Above method nails the way to achieve that ever illusive crust and great edge to edge finish.  
    That is an awesome finish right there.  As Uma  would say-
    https://youtu.be/b2_vbou3kxE
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Chili


    I would rather light a candle than curse your darkness.

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  • billt01
    billt01 Posts: 1,875
    Ozzie_Isaac said:
    Chili


    WhaDaFrizDat
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    billt01 said:
    Ozzie_Isaac said:
    Chili


    WhaDaFrizDat
    White Chicken Chili

    It’s a staple around here.  I didn’t have any roasted green chilies or avocado to garnish with though.

    I would rather light a candle than curse your darkness.

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  • Foghorn
    Foghorn Posts: 10,224
    lousubcap said:
    dbCooper said:

    Yes Sir.  Way to nail the cook and present with the beauty of a cave man finish.  Above method nails the way to achieve that ever illusive crust and great edge to edge finish.  
    That is an awesome finish right there.  As Uma  would say-
    https://youtu.be/b2_vbou3kxE
    @lousubcap, I thought of you and this clip at dinner last evening.  The waitstaff were all dressed in Halloween costumes and one of the hostesses was dressed as Mia Wallace - wearing that outfit from the clip you posted, with blood coming out of her nose and a hypodermic needle sticking out of her chest.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • billt01
    billt01 Posts: 1,875
    edited November 2024
    Ozzie_Isaac said:
    billt01 said:
    Ozzie_Isaac said:
    Chili


    WhaDaFrizDat
    White Chicken Chili

    It’s a staple around here.  I didn’t have any roasted green chilies or avocado to garnish with though.
    soooooooo....chicken corn chili chowder.. 10/4
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    billt01 said:
    Ozzie_Isaac said:
    billt01 said:
    Ozzie_Isaac said:
    Chili


    WhaDaFrizDat
    White Chicken Chili

    It’s a staple around here.  I didn’t have any roasted green chilies or avocado to garnish with though.
    soooooooo....chicken corn chili chowder.. 10/4
    Bingo.  I call it chili to enrage Texans.

    I would rather light a candle than curse your darkness.

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  • billt01
    billt01 Posts: 1,875
    Ozzie_Isaac said:
    Foghorn said:
    Ozzie_Isaac said:
    Dog food.
    Chicken, rice, peas, green beens, carrots, and sweet potatoes.



    I'd hit that.
    Dogs get it spice free, for me I add salt and pepper :)
    mix it with Campbells cream of mushroom and a can of cream of chicken and a big a$$ pie shell...

    Shiiiiiiiiiiiiiiiiii....
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    Ozzie_Isaac said:
    Chili


    Exactly three people and counting hate white chili.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    DoubleEgger said:
    Strawberry Cake for my SIL’s Birthday. Recipe courtesy of King Arthur Baking. 


    Think I’ve seen you post this recipe in the past. Sounds good. Is there an icing?
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  • DoubleEgger
    DoubleEgger Posts: 19,139
    GrateEggspectations said:
    DoubleEgger said:
    Strawberry Cake for my SIL’s Birthday. Recipe courtesy of King Arthur Baking. 


    Think I’ve seen you post this recipe in the past. Sounds good. Is there an icing?
    You are looking at the icing. It’s confectioners sugar, butter, salt and strawberries beaten together with a hand mixer and then put on the cake with it’s warm so that the icing soaks into the cake. The cake is then refrigerated overnight. 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    edited November 2024
    GrateEggspectations said:
    Ozzie_Isaac said:
    Chili


    Exactly three people and counting hate white chili.
    People who say "If it has Beans, it isn't Chili!"  are about as sharp as mashed potatoes.

    Historically, "chili" refers to both a type of spicy stew known as chili con carne (meaning "chili with meat") and the chili pepper, a key ingredient in this dish and in cuisines around the world. Here's a look at both its culinary and cultural history:

    Origins of Chili Peppers

    Chili peppers are native to the Americas, with archaeological evidence indicating their use dating back over 6,000 years in present-day Mexico, Central, and South America. Indigenous people in these regions cultivated and used chili peppers extensively in their cuisine, medicines, and even rituals. The spread of chili peppers around the world began after Christopher Columbus arrived in the Americas in 1492. Columbus and other European explorers took chili peppers back to Europe, where they quickly spread to Africa, Asia, and beyond, becoming a fundamental part of global cuisines.

    Chili Con Carne: Origins and Evolution

    Chili con carne, or simply "chili," is a dish with origins in the American Southwest, specifically in Texas, which was heavily influenced by Mexican cuisine. The exact origin is unclear, but it’s believed to have developed in the 1800s when Mexican-American communities mixed ingredients like meat, chili peppers, onions, and spices. Chili became a staple for working-class people, cowboys, and soldiers, as it was easy to prepare in large quantities and could be made with affordable ingredients.

    In the late 19th century, "chili parlors" sprang up in San Antonio, Texas, where "chili queens" served bowls of the spicy stew to locals and tourists. This helped popularize the dish across the United States. In 1893, a San Antonio chili stand at the Chicago World's Fair introduced chili to a wider American audience.

    Variations and Regional Styles

    Over time, chili has evolved and taken on many forms, often reflecting regional tastes and ingredients. Classic Texan chili is typically made with beef, chili peppers, and a simple spice mix—without beans or tomatoes, which are sometimes debated ingredients among chili purists. However, variations like Cincinnati chili (which has a Mediterranean influence and is served over spaghetti) and vegetarian chili (popularized more recently) have emerged.

    In the United States, chili is celebrated widely, with cook-offs and competitions dedicated to perfecting recipes, often spurring creativity with unusual ingredients and toppings.

    Chili in Modern Culture

    Chili has become a symbol of Southwestern and Texan culture, even being named the official state dish of Texas in 1977. Today, chili remains a versatile comfort food, enjoyed in different forms worldwide. The dish’s adaptability and deep flavors have allowed it to remain popular, making it both a historical and modern culinary staple.

    I would rather light a candle than curse your darkness.

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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    DoubleEgger said:
    GrateEggspectations said:
    DoubleEgger said:
    Strawberry Cake for my SIL’s Birthday. Recipe courtesy of King Arthur Baking. 


    Think I’ve seen you post this recipe in the past. Sounds good. Is there an icing?
    You are looking at the icing. It’s confectioners sugar, butter, salt and strawberries beaten together with a hand mixer and then put on the cake with it’s warm so that the icing soaks into the cake. The cake is then refrigerated overnight. 

    Wasn’t sure if that was icing or whether you hadn’t baked the cake yet. 
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  • DoubleEgger
    DoubleEgger Posts: 19,139
    @GrateEggspectations it’s not the most photogenic cake but it is pretty dang good imo.  My SIL says it’s the best cake she’s ever had. I cut the sugar a little bit in the recipe. 
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  • Foghorn
    Foghorn Posts: 10,224
    Ozzie_Isaac said:
    GrateEggspectations said:
    Ozzie_Isaac said:
    Chili


    Exactly three people and counting hate white chili.
    People who say "If it has Beans, it isn't Chili!"  are about as sharp as mashed potatoes.

    Historically, "chili" refers to both a type of spicy stew known as chili con carne (meaning "chili with meat") and the chili pepper, a key ingredient in this dish and in cuisines around the world. Here's a look at both its culinary and cultural history:

    Origins of Chili Peppers

    Chili peppers are native to the Americas, with archaeological evidence indicating their use dating back over 6,000 years in present-day Mexico, Central, and South America. Indigenous people in these regions cultivated and used chili peppers extensively in their cuisine, medicines, and even rituals. The spread of chili peppers around the world began after Christopher Columbus arrived in the Americas in 1492. Columbus and other European explorers took chili peppers back to Europe, where they quickly spread to Africa, Asia, and beyond, becoming a fundamental part of global cuisines.

    Chili Con Carne: Origins and Evolution

    Chili con carne, or simply "chili," is a dish with origins in the American Southwest, specifically in Texas, which was heavily influenced by Mexican cuisine. The exact origin is unclear, but it’s believed to have developed in the 1800s when Mexican-American communities mixed ingredients like meat, chili peppers, onions, and spices. Chili became a staple for working-class people, cowboys, and soldiers, as it was easy to prepare in large quantities and could be made with affordable ingredients.

    In the late 19th century, "chili parlors" sprang up in San Antonio, Texas, where "chili queens" served bowls of the spicy stew to locals and tourists. This helped popularize the dish across the United States. In 1893, a San Antonio chili stand at the Chicago World's Fair introduced chili to a wider American audience.

    Variations and Regional Styles

    Over time, chili has evolved and taken on many forms, often reflecting regional tastes and ingredients. Classic Texan chili is typically made with beef, chili peppers, and a simple spice mix—without beans or tomatoes, which are sometimes debated ingredients among chili purists. However, variations like Cincinnati chili (which has a Mediterranean influence and is served over spaghetti) and vegetarian chili (popularized more recently) have emerged.

    In the United States, chili is celebrated widely, with cook-offs and competitions dedicated to perfecting recipes, often spurring creativity with unusual ingredients and toppings.

    Chili in Modern Culture

    Chili has become a symbol of Southwestern and Texan culture, even being named the official state dish of Texas in 1977. Today, chili remains a versatile comfort food, enjoyed in different forms worldwide. The dish’s adaptability and deep flavors have allowed it to remain popular, making it both a historical and modern culinary staple.



    Am I the only one who spotted the contradiction here?  Was this some kind of test?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    DoubleEgger said:
    @GrateEggspectations it’s not the most photogenic cake but it is pretty dang good imo.  My SIL says it’s the best cake she’s ever had. I cut the sugar a little bit in the recipe. 
    Plenty appetizing; just wasn’t sure what stage of development I was looking at. Consulting the recipe would have given me clues. 

    I remember thinking I needed to try this is the past. I’m due to give it a go. 
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