What Are You Chef-ing Tonight, Dr?

GrateEggspectations · March 21

Wanted something quick-ish and easy enough for a late start on a weeknight. Went with pizzas on a naan base featuring bbq sauce, candied jalapeños, sweet onion, toasted walnuts, shredded cheddar and topped with pepperoni. Salad was cucumber, radish, coriander, onion and a simple apple cider and olive oil vinaigrette. Served with the incredible Renee’s Mighty Caesar, El Yucateco chipotle and Da’Bomb.

Consumed during an episode of The Bear. Dark at times, but so well done.

dbCooper · March 21

BeanHead said:

What is your gasket? Do you like it, it looks fancy? I’m a few months away from needing to replace the one on my XL.

@BeanHead - It's a Rutland wood stove gasket. I and many others here swear by them. Your base is likely to develop a crack before a Rutland will wear out.

If interested contact @RRP to buy one at his cost and installation instructions.

kl8ton · March 21

@BeanHead

I will also add that if the @RRP gasket business had a Google rating, it would be 5 stars. @rrp practically gives these things away, just ask @WesJohnson

In all seriousness I would say run without a gasket or run with a Rutland. As an added note, if you are up to the challenge, install the gasket to the dome. That configuration has a few added benefits. The installation is more difficult but I feel the long-term benefits make it worth it.

BeanHead · March 21

Thank you both for the guidance and info! I’m looking forward to the chore now especially if it is a forever fix.

GrateEggspectations · March 21

BeanHead said:

Thank you both for the guidance and info! I’m looking forward to the chore now especially if it is a forever fix.

The value has not been overstated before. Amazing upgrade. You won’t regret it.

fishlessman · March 21

BeanHead said:

Thank you both for the guidance and info! I’m looking forward to the chore now especially if it is a forever fix.

definitely contact ron, he sells them at cost. he also went thru all the cements and sealants and his directions will specify the correct one that actually works and how to clean and prep the base and instal the gasket to make it happen.

GrateEggspectations · March 21

fishlessman said:

BeanHead said:

Thank you both for the guidance and info! I’m looking forward to the chore now especially if it is a forever fix.

definitely contact ron, he sells them at cost. he also went thru all the cements and sealants and his directions will specify the correct one that actually works and how to clean and prep the base and instal the gasket to make it happen.

fishlessman · March 21

GrateEggspectations said:

fishlessman said:

BeanHead said:

Thank you both for the guidance and info! I’m looking forward to the chore now especially if it is a forever fix.

definitely contact ron, he sells them at cost. he also went thru all the cements and sealants and his directions will specify the correct one that actually works and how to clean and prep the base and instal the gasket to make it happen.

thats the stuff, have two gaskets ready to go on someday. been saying that for several years now. needs to be done on a nice day but when its nice ive got better things to do

Canugghead · March 21

You can also prop the dome and base about 1/4" apart and fill the gap with that to make a gasket?

fishlessman · March 21

Canugghead said:

You can also prop the dome and base about 1/4" apart and fill the gap with that to make a gasket?

might limit you to temps below 700 f. seems to work well with the rutland though. they make a rutland with a sticky back adhesive good for 900 but that failed on me in the first few cooks.

Botch · March 21

Canugghead said:

You can also prop the dome and base about 1/4" apart and fill the gap with that to make a gasket?

That's what I did; spread a heavy bead of the Permatex around the bottom bowl, covered the glue with a layer of Saran Wrap, then lowered the lid down onto the bowl. A perfect seal, but it started flaking/peeling off after a few years. Got some Rutlands from @rrp and will be putting them on, like @fishlessman, "someday".

Botch · March 21

Sam the Cooking Guy made breakfast tacos the other day, so I tried them this morning.
Fried two slices of bacon, removed, then sauteed onion & pepper in the bacon grease along with a lump of chorizo, then mix in a shredded potato:

Image: https://us.v-cdn.net/5017260/uploads/editor/ns/yh5avidb746a.jpg

(BotchTip™: if you're making hashbrowns with only one or two potatoes, instead of squeezing the water out with a towel, use your potato ricer). My hashbrown broke apart when I tried to flip it, but that's okay as he chopped his all up when he added the eggs. Then spread a sauce onto a couple flour tortillas, add a bacon slice, top with egg mixture:

Image: https://us.v-cdn.net/5017260/uploads/editor/p2/07v9d7fqhatm.jpg

He made a sauce with sour cream and sriracha, I made it with yogurt and chipotle puree as that's what I had on hand (also lime juice and cilantro).
Very tasty, but kinda fussy to make.

GrateEggspectations · March 21

@fishlessman @Botch

Just get ‘er done already. You will be so happy you did.

fishlessman · March 21

GrateEggspectations said:

@fishlessman @Botch

Just get ‘er done already. You will be so happy you did.

saturday will be in the 50's. will be unwrapping the boat from winter storage and putting on a new motor for the boat. the next nice day i put out the docks. after that theres salmon fishing til the last day in december

ive used no gasket more than have a gasket in the last 24 years. bought a new band a few years ago and the gaps too big, will have to stack rutlands to make it work this time. the older band fit nice enough that it didnt need a gasket, not so with this new style on my old egg.

bluebird66 · March 21

@BeanHead, Ron fixed me up also, comes with instructions and is very easy to do.

BeanHead · March 21

Maple bacon chicken drumsticks for dinner tonight.

GrateEggspectations · March 21

BeanHead said:

Maple bacon chicken drumsticks for dinner tonight.

Looking good. A recipe I’ve always been tempted to make, but never have.

BeanHead · March 22

Image: https://us.v-cdn.net/5017260/uploads/editor/w3/8b6okwo6fd24.jpeg

A delicious and easy meal. Found some thin sliced maple bacon that made the final maple syrup glaze a double layer of flavor.

lousubcap · March 22

@BeanHead - Sweet cook right there. Great outcome.
Those closely resemble lollipops.

kl8ton · March 22

lousubcap said:

lollipops.

I read that in Pepin's voice!

Canugghead · March 22

Don't recall ever seeing a shy fork here! Bonus points for pork rinds.

MasterC · March 22

A little over cooked. CUI can cause that now and then.

lousubcap · March 22

He!! of a sweet crust on that. I would crush that plate. Magazine quality photo right there.

Canugghead · March 22

kl8ton said:

lousubcap said:

lollipops.

I read that in Pepin's voice!

Speaking of French, some of our grandson #3's favourite words... ot, eart, ockey!

johnmitchell · March 22

Creamy chicken enchiladas for dinner tonight

johnmitchell · March 22

Recipe for reference

GrateEggspectations · March 22

@johnmitchell

Salivating over here. Nicely done.

shtgunal3 · March 22

7lb ham. Done in the LGBE like Boston butt. Turned out great. Will do again.

dbCooper · March 22

@johnmitchell - Looks great. And I like your recipe mods.

BeanHead · March 22

Sweet and sour shrimp with rice cakes. Sadly not on the egg just on the stovetop.

What Are You Chef-ing Tonight, Dr?

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