What Are You Chef-ing Tonight, Dr?

MasterC · January 24

Cap steak, sous vide at 125° for 90 minutes then seared in rendered bacon fat.

GrateEggspectations · January 24

JohnInCarolina said:

Canugghead said:

@JohnInCarolina Hats off to your wife, looks amazing and thanks for the recipe.

This is from a cookbook I bought her for Christmas. It’s a collection of recipes from the NYT. So far everything she’s made out of it has been very tasty.

Looking good, though I will admit I was disappointed not to see a pic of your wife’s plate!

I’ve had a few NYT-published recipes I’ve loved over the years. Urvashi Pitre’s Butter Chicken being one and a fabulous scallop and curry pasta (with fennel and other ingredients, I think?) being the other.

caliking · January 24

That looks fan-farkin'-tastic @MasterC !

caliking · January 24

@JohnInCarolina - which book is that? My niece may enjoy it, and I still owe her a gift for Xmas.

lousubcap · January 24

@MasterC - pure perfection right there.

johnmitchell · January 24

@JohnInCarolina. Thanks for posting your wife’s smashing looking recipe
I just bought all the ingredients to make it tomorrow, I added @caliking suggestion of lime zest.We will also use chili crisp instead of hot sauce. 😋

ColtsFan · January 25

Found some leftover SRF brisket flat that I had in the freezer. So brisket chili it is!

GrateEggspectations · January 25

ColtsFan said:

Found some leftover SRF brisket flat that I had in the freezer. So brisket chili it is!

Is the inclusion of cinnamon buns (whole or chopped?) a regional variation?

Botch · January 26

GrateEggspectations said:

Is the inclusion of cinnamon buns (whole or chopped?) a regional variation?

Supposedly that was very big in Sioux Falls, where I grew up, but I’d never experienced/seen it.

ColtsFan · January 26

GrateEggspectations said:

ColtsFan said:

Found some leftover SRF brisket flat that I had in the freezer. So brisket chili it is!

Is the inclusion of cinnamon buns (whole or chopped?) a regional variation?

Whole, on the side for me. I like to dip it in the chili. It’s definitely a regional thing and school even served it often for lunch. Peanut butter sandwich is another popular side.

GrateEggspectations · January 26

@Botch, @ColtsFan,

Thanks for the background. TIL

Buckwoody Egger · January 26

IYKYK

MasterC · January 26

Last nights meatloaf and mashed potatoes

JohnInCarolina · January 26

Soon:

JohnInCarolina · January 26

caliking said:

@JohnInCarolina - which book is that? My niece may enjoy it, and I still owe her a gift for Xmas.

Here you go!

Canugghead · January 26

going to kick the tires

Image: https://us.v-cdn.net/5017260/uploads/editor/3l/fwaxxjswsaku.png

caliking · January 26

Thanks, John.

Niece likes to cook (same genetic stock, after all

) , as does her boyfriend. I'm sure they'll both enjoy this.

johnmitchell · January 26

Sticky coconut chicken and rice courtesy of @JohnInCarolina. This is a delicious dish and the house smells amazing as it cooks. A must cook for sure 😋

JohnInCarolina · 12:08AM

@johnmitchell - nice!

JohnInCarolina · 12:08AM

butter chicken meatballs with orzo

caliking · 12:14AM

Went camping with Scouts yesterday, and I made DO cobblers (apple, and cherry) at night.

Terrible pic, but they turned out well, and the kids ate the heck out of them

Image: https://us.v-cdn.net/5017260/uploads/editor/4z/5fydqhz4obh7.jpeg

GrateEggspectations · 12:29AM

Canugghead said:

going to kick the tires

Please tell me once it goes on sale. 🙂

GrateEggspectations · 12:33AM

Buttermilk brined pork chops and broccoli stems. Some sweet sauce for the finish. Dessert was from M-I-L. Not too sweet, which was nice.

Buckwoody Egger · 12:38AM

JohnInCarolina · 12:39AM

Lots of great cooks tonight!

lousubcap · 12:57AM

All here are too busy cranking out top-shelf cooks to pay any attention to the No Fun League games today and I appreciate the priority. Guilty (not for any cooks) but DVR makes short work of the watch.
And yes-some incredible banquets on the forum.
To steal a thought from @DoubleEgger of several months ago and talked about at the Friday Zoom, these high level cooks need their own thread to help engage new members. Nothing better than a title such as "Tandoori" as an example to attract member interest. FWIW-

Botch · 1:44AM

lousubcap said:

All here are too busy cranking out top-shelf cooks to pay any attention to the No Fun League games today and I appreciate the priority.

The first minute of the last quarter of the Eagles/Commanders game had me laughing like I've never laughed at an NFL game. One of the commentators mentioned it was probably the longest second-down in NFL history, and the Commanders' D kept vaulting over both lines to stop the drive inching ever-closer to the endzone, and the refs even gave them a warning that, if they do it a third time, they (the refs) were allowed to grant a TD; I've never seen that before and was unaware of that rule.
But, dayam, it was funny!

zaphod · 2:19AM

Two pies tonight.

I'm getting ramped up for a run at 30 cooks in 30 days. right now i'm at 10 cooks in 26 days, but some of those are two cooks in one day. Still haven't decided if that is cheating the count.

Image: https://us.v-cdn.net/5017260/uploads/editor/iy/t3xoo5eforro.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/o5/vufogqmtxved.jpg

caliking · 2:27AM

Whatever that blade is, I want one. Dexter?

Botch · 2:47AM

zaphod said:

Two pies tonight.

I'm getting ramped up for a run at 30 cooks in 30 days. right now i'm at 10 cooks in 26 days, but some of those are two cooks in one day. Still haven't decided if that is cheating the count.

You define the numerator, and you define the denominator/time period. There is no "cheating" here.

What Are You Chef-ing Tonight, Dr?

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