The Vegegrilltarian
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What Are You Chef-ing Tonight, Dr?
Comments
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That looks amazing and at $5.88/lb it is a killer deal!CPFC1905 said:I forget that this is a BBQ forum, so making up for all those football and roundabout posts, here's last night's dinner;
Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.
Only SPG and sea salt flakes, ten minutes rest. I reckon it came out medium, with a nod towards Pittsburgh style. Or is it Chicago because of the reverse sear?
No idea what the £ / KG in to $ / lb ratio is but it was cracking value.I would rather light a candle than curse your darkness.
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And now in Yen / hectare please @Ozzie_IsaacOther girls may try to take me away
But you know, it's by your side I will stay -
No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriously -
Stirring the pot, right there.poster said:No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriouslyWe should have an OT thread about the best format for date. -
Panko and parmesan encrusted boneless chop with roasted rosemary potatoes and carrots
Fort Wayne Indiana -
Day/Month/Year makes the most sense. Month/Day/Year makes the least sense.GrateEggspectations said:
Stirring the pot, right there.poster said:No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriouslyWe should have an OT thread about the best format for date.I would rather light a candle than curse your darkness.
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Please walk us through your rationale.Ozzie_Isaac said:
Day/Month/Year makes the most sense. Month/Day/Year makes the least sense.GrateEggspectations said:
Stirring the pot, right there.poster said:No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriouslyWe should have an OT thread about the best format for date.If you’re describing an upcoming concert to your friend, verbally, what will you say? “I’ve got tickets to the Michael Bolton concert on…….” -
😂😂poster said:No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriouslyGreensboro North Carolina
When in doubt Accelerate.... -
Smallest time increment to largest. Usually I just need day, sometimes month, and year generally only needed for legal type docs.GrateEggspectations said:
Please walk us through your rationale.Ozzie_Isaac said:
Day/Month/Year makes the most sense. Month/Day/Year makes the least sense.GrateEggspectations said:
Stirring the pot, right there.poster said:No wonder it was on sale, best before was in October!
I will add just kidding, as someone will likely take that seriouslyWe should have an OT thread about the best format for date.If you’re describing an upcoming concert to your friend, verbally, what will you say? “I’ve got tickets to the Michael Bolton concert on…….”
what day
what month
what year
I would settle for largest to smallest too, but tossing day in between month and year is chaos.I would rather light a candle than curse your darkness.
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I am chefing the daylights out of some onions.
I would rather light a candle than curse your darkness.
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In a different life I worked for a multinational clinical research biz. Arbitrary dates in documentation meant trouble with government regulatory agencies. This was the standardized format . . . 11-Dec-202430+ years later it's still engrained in my brain and is how I sign documents.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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But which day’s lights?Ozzie_Isaac said:I am chefing the daylights out of some onions.
11/12/24
12/11/24
24/12/11
(I have a preference for 12/11/2, because that’s what we generally say when speaking - December 11th, 2024.)
Onions looking good. That’s quite a batch. -
Not sure where I learned this, I sign Dec 11, 2024dbCooper said:In a different life I worked for a multinational clinical research biz. Arbitrary dates in documentation meant trouble with government regulatory agencies. This was the standardized format . . . 11-Dec-202430+ years later it's still engrained in my brain and is how I sign documents.canuckland -
Passing on the date deal here @CPFC1905 that is a great cook and outcome. Photo 3 for the hook and the remainder for the feeder. Dang!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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Having to sign documents in two countries for most of my adult life, I usually sign the month in letters/words, to mitigate confusion. Good practice, IMO.Canugghead said:
Not sure where I learned this, I sign Dec 11, 2024dbCooper said:In a different life I worked for a multinational clinical research biz. Arbitrary dates in documentation meant trouble with government regulatory agencies. This was the standardized format . . . 11-Dec-202430+ years later it's still engrained in my brain and is how I sign documents.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Same here, military protocol, for documents.dbCooper said:In a different life I worked for a multinational clinical research biz. Arbitrary dates in documentation meant trouble with government regulatory agencies. This was the standardized format . . . 11-Dec-202430+ years later it's still engrained in my brain and is how I sign documents.
However, I took a different route for computer files. My first office machine was a Zenith Z-100, monochrome display ("crayon" resolution) and a single 5-1/4" floppy disk drive (my la-dee-dah boss got the machine with two disk drives). I used a separate floppy disk for each of the 7 programs I was assigned to (electronic warfare/ jammers) and labeled each file with "YR-MO-DY-XX" (no dashes and the XX was a two letter designation I assigned to different files: document, spreadsheet, database, etc. Two reasons: the first MS-DOS OSs limited us to 8-digit filesnames, and my files were automatically sorted chronologically. To this day I still use this system ("2023 Income Tax MN property", "202403 Household Expenses", etc).
"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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6 lbs of onions into a few quarts of soup. Induction burner sure made it easy.
The Jumada II 11, 1446 AH daylights are gone.I would rather light a candle than curse your darkness.
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CPFC1905 said:I forget that this is a BBQ forum, so making up for all those football and roundabout posts, here's last night's dinner;
Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.
Only SPG and sea salt flakes, ten minutes rest. I reckon it came out medium, with a nod towards Pittsburgh style. Or is it Chicago because of the reverse sear?
No idea what the £ / KG in to $ / lb ratio is but it was cracking value.@CPFC1905 - Very fine looking cook, great results.Being unfamiliar with Waitrose I looked them up. Pigs in Blankets caught my eye as you Brits appear to have a superior method for them. Over here they are sausage wrapped in a pancake, bacon blanket has to be better.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
new england style with cheese
fukahwee maineyou can lead a fish to water but you can not make him drink it -
They are the antidote to brussel sprouts during Christmas lunch. Oddly, and despite their fundamental epicness - they are synonymous with Christmas and not pervasive across the calendar.dbCooper said:
Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.
Only SPG and sea salt flakes, ten minutes rest. I reckon it came out medium, with a nod towards Pittsburgh style. Or is it Chicago because of the reverse sear?
No idea what the £ / KG in to $ / lb ratio is but it was cracking value.@CPFC1905 - Very fine looking cook, great results.Being unfamiliar with Waitrose I looked them up. Pigs in Blankets caught my eye as you Brits appear to have a superior method for them. Over here they are sausage wrapped in a pancake, bacon blanket has to be better.Other girls may try to take me away
But you know, it's by your side I will stay -
We do little smokies wrapped in crescent dough. Perfect bite size.dbCooper said:CPFC1905 said:I forget that this is a BBQ forum, so making up for all those football and roundabout posts, here's last night's dinner;
Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.
Only SPG and sea salt flakes, ten minutes rest. I reckon it came out medium, with a nod towards Pittsburgh style. Or is it Chicago because of the reverse sear?
No idea what the £ / KG in to $ / lb ratio is but it was cracking value.@CPFC1905 - Very fine looking cook, great results.Being unfamiliar with Waitrose I looked them up. Pigs in Blankets caught my eye as you Brits appear to have a superior method for them. Over here they are sausage wrapped in a pancake, bacon blanket has to be better.I would rather light a candle than curse your darkness.
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I'll refrain, BUT there are many ways to use this auto-correct error to ones advantageOzzie_Isaac said:
We do little smokies wrapped in crescent dough. Perfect but size.dbCooper said:CPFC1905 said:I forget that this is a BBQ forum, so making up for all those football and roundabout posts, here's last night's dinner;
Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.
Only SPG and sea salt flakes, ten minutes rest. I reckon it came out medium, with a nod towards Pittsburgh style. Or is it Chicago because of the reverse sear?
No idea what the £ / KG in to $ / lb ratio is but it was cracking value.@CPFC1905 - Very fine looking cook, great results.Being unfamiliar with Waitrose I looked them up. Pigs in Blankets caught my eye as you Brits appear to have a superior method for them. Over here they are sausage wrapped in a pancake, bacon blanket has to be better. -
Reminds me of school picture proofs from back in the day.fishlessman said:new england style with cheese -
lol, yeah, double entendre.poster said:
I'll refrain, BUT there are many ways to use this auto-correct error to ones advantageOzzie_Isaac said:
We do little smokies wrapped in crescent dough. Perfect but size.dbCooper said:CPFC1905 said:I forget that this is a BBQ forum, so making up for all those football and roundabout posts, here's last night's dinner;
Impeccable timing at the butcher counter meant I struck gold with the purchase.
I employed my preferred reverse sear technique, up to 50 C IT via the Meater and then inferno finish - hence the 'artistic' shot of flames.
Only SPG and sea salt flakes, ten minutes rest. I reckon it came out medium, with a nod towards Pittsburgh style. Or is it Chicago because of the reverse sear?
No idea what the £ / KG in to $ / lb ratio is but it was cracking value.@CPFC1905 - Very fine looking cook, great results.Being unfamiliar with Waitrose I looked them up. Pigs in Blankets caught my eye as you Brits appear to have a superior method for them. Over here they are sausage wrapped in a pancake, bacon blanket has to be better.I would rather light a candle than curse your darkness.
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Neither the USAF Commissary nor my favorite cheese kiosk carries "whole-milk, low moisture" mozzarella, except for a brand called "BelGiosiosoe" or something like that; It's still quite wet and doesn't taste all that good (mozz is a young, simple cheese, how do they screw it up?) I went to the local Smith's (a large store but I usually avoid them as their meat dept always smells... iffy). Checked their cheese selection and found Whole-milk, low moisture, and it was as firm as monterey jack! I mixed up some dough two days ago, sealed up four balls, and made a pie yesterday; the cheese melted great but I had run out of Parmesan and fresh basil. This morning I ran to my favorite cheese kiosk and grabbed a block of Parmesan and some fresh basil, then I noticed they now carry buffalo mozz! I could get that years ago from an Italian grocer in SLC, but it's a 45-minute drive. So I'll be trying that soon.
Today's pie (above) used more of the dry mozz I now have, plus the parm and fresh basil. And I remembered the King Arthur dough relaxer this time so could get a semi-decent round. Used just semolina for final shaping, got just a bit gritty. I usually put the parm under the mozz (to prevent burning) along with the Boar's Head pepperoni, so the mozz on top gets maximum browning. Baked at 500º and I use a stone, the bottom gets nicely browned but no black/leopard spots; those aren't worth buying a separate baking steel, or I could just run the Egg hotter (no cracks in 14 years and I'd like to keep it that way)."Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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That's a great looking pie @Botch!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@Botch - Pizza looks great, thanks for sharing the details. And good news about finding local supplier for mozzarella.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
@Botch. What is “ King Arthur dough relaxer”? Never heard of this, is it a secret that isn’t supposed to be told on an open forum?
I would rather light a candle than curse your darkness.
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This stuff:Ozzie_Isaac said:@Botch. What is “ King Arthur dough relaxer”? Never heard of this, is it a secret that isn’t supposed to be told on an open forum?
https://shop.kingarthurbaking.com/items/easy-roll-dough-improver
Noticed they've changed the name to "Dough Improver", so a search may not have worked.
King Arthur Baking (formerly KA Flour) has an excellent channel on EweTube on baking/different doughs; I'm not much of a baker but during my ninja pizza phase I watched all of their tutorials on making pizza dough, some really specific kneading/mixing/aging techniques that are highly recommended if you're into pizzas, or baking in general.
And I don't roll my pizza dough, do the on-counter pressing/stretching, slapping back-n-forth, and stretching over my knuckles/gravity technique instead (I did try the actual tossing technique awhile, until that damn ceiling-fan incident)."Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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