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What Are You Chef-ing Tonight, Dr?

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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 10,139
    @caliking @johnmitchell

    Thanks, both. My wife’s desire for freezer space in anticipation of Christmas was what spurred the cook. 
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  • lousubcap
    lousubcap Posts: 34,100
    Yes sir.  Always a home run.
    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: 10,139
    Dyal_SC said:
    Deep fried this beauty, then got super busy and it got pushed to the side. Might try some later reheated in the air fryer. 😑


    Love it. Where’d you get the recipe? Tell me you have some sort of aoli or dipping sauce to go with it!
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  • Dyal_SC
    Dyal_SC Posts: 6,288
    GrateEggspectations said:
    Dyal_SC said:
    Deep fried this beauty, then got super busy and it got pushed to the side. Might try some later reheated in the air fryer. 😑


    Love it. Where’d you get the recipe? Tell me you have some sort of aoli or dipping sauce to go with it!
    Not really a recipe. Just a basic onion ring batter, Lawrys seasoned salt and chipotle seasoning. Little bit more seasoned flour to stick, then freeze for a little bit while the oil is coming up to temp.  Usually make a dipping sauce of some sort to go with…. Little horseradish gives it some kick. 
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  • GrateEggspectations
    GrateEggspectations Posts: 10,139
    @Dyal_SC

    Looks and sounds great. 
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  • GrateEggspectations
    GrateEggspectations Posts: 10,139
    @lousubcap

    A very kind gesture, as is your usual M.O.

    ”Hosed my plans” was not lost on me. 🙂
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  • Canugghead
    Canugghead Posts: 12,261
    @lousubcap You're a good man, as we all know. Have to ask though, do they fight or take turns to work on the days you deliver the goods?
    canuckland
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  • lousubcap
    lousubcap Posts: 34,100
    I have never looked into that and with year's head fake who knows??   ;)
    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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  • Foghorn
    Foghorn Posts: 10,081
    I haven't seen the final product but I'm confident I'd heartily eat a lot of whatever comes out of this.

    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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  • Dyal_SC
    Dyal_SC Posts: 6,288
    Foghorn said:
    I haven't seen the final product but I'm confident I'd heartily eat a lot of whatever comes out of this.
    Edited above^^ 😜
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  • Foghorn
    Foghorn Posts: 10,081
    I stand by my earlier statement.

    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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  • JohnInCarolina
    JohnInCarolina Posts: 32,795
    Dyal_SC said:
    No idea how this will turn out. Had one more turkey to cook. Sectioned it out into leg quarters and cut the breasts into strips. Chicken frying it all tonight. Probably do some sort of wing glaze on some of it. 




    Finished:  I ain’t mad at it. 



    Glazed the wing with a combo of honey and buffalo sauce. 
    Frying the turkey in chicken is some next-level crossing of the streams.
    "I've made a note never to piss you two off." - Stike
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  • Dyal_SC
    Dyal_SC Posts: 6,288
    JohnInCarolina said:
    Dyal_SC said:
    No idea how this will turn out. Had one more turkey to cook. Sectioned it out into leg quarters and cut the breasts into strips. Chicken frying it all tonight. Probably do some sort of wing glaze on some of it. 




    Finished:  I ain’t mad at it. 



    Glazed the wing with a combo of honey and buffalo sauce. 
    Frying the turkey in chicken is some next-level crossing of the streams.
    Going to take a turkey leg quarter to work with me tomorrow. Then just sit down and have lunch with the regular crowd. See who notices the ginormity of it. 😂 
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  • Botch
    Botch Posts: 16,301
    Duck carcass is in the stockpot since 3 this afternoon, along with a quartered onion, celery, bay and cracked peppercorns (supposed to have a couple carrots too but they'd mutated).  House smells wonderful!  
    Duck-Andouille-Shrimp gumbo on the schedule for tomorrow.  I'm going to try a "baked" roux for the first time, two ways to do it:
    - Mix equal parts of flour and fat, bake in the oven, stirring every so often until the correct color, or
    - Spread the flour (sans oil) across a frypan or baking sheet, bake, stirring every so often blah blah, then add it to oil along with The Trinity and continue as usual.
     
    That second technique appeals to me as I can toast up a whole bunch (the toasted flour is shelf-stable) to use later, but that little voice tells me cooking in dry heat vs fat just won't be the same.  Anyone here try one or both of these methods?  
    ___________

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

    - Lin Yutang


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  • Dyal_SC
    Dyal_SC Posts: 6,288
    It was basketball night for the Dyal boys. Sandwiches and cheese its. Some rolos for dessert. 
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  • fishlessman
    fishlessman Posts: 33,547
    ColbyLang said:
    Botch said:
    Duck carcass is in the stockpot since 3 this afternoon, along with a quartered onion, celery, bay and cracked peppercorns (supposed to have a couple carrots too but they'd mutated).  House smells wonderful!  
    Duck-Andouille-Shrimp gumbo on the schedule for tomorrow.  I'm going to try a "baked" roux for the first time, two ways to do it:
    - Mix equal parts of flour and fat, bake in the oven, stirring every so often until the correct color, or
    - Spread the flour (sans oil) across a frypan or baking sheet, bake, stirring every so often blah blah, then add it to oil along with The Trinity and continue as usual.
     
    That second technique appeals to me as I can toast up a whole bunch (the toasted flour is shelf-stable) to use later, but that little voice tells me cooking in dry heat vs fat just won't be the same.  Anyone here try one or both of these methods?  
    I make my own the traditional way Botch. I’ve heard of people using the microwave method as well




    Same here. I look forward to making roux this way. See no reason to change
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 33,547
    DoubleEgger said:


    Good on a brisk day. 
    Nice
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GrateEggspectations
    GrateEggspectations Posts: 10,139
    @DoubleEgger

    Very nice. Did you make the pastry?
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  • DoubleEgger
    DoubleEgger Posts: 18,157
    GrateEggspectations said:
    @DoubleEgger

    Very nice. Did you make the pastry?
    Not today. Made a bunch of pot pie filling a little while back to reheat via sous vide. Store bought puff pastry makes for an easy quick meal. 
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  • GrateEggspectations
    GrateEggspectations Posts: 10,139
    fishlessman said:

    Great looking meal and a nice pairing. 
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  • fishlessman
    fishlessman Posts: 33,547
    GrateEggspectations said:
    fishlessman said:
    P
    Great looking meal and a nice pairing. 
    Not big into wine, settled into Kendall as the house wine
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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