What Are You Chef-ing Tonight, Dr?

caliking · June 12

Goddaaamn @DoubleEgger !!

I was having a hard time peeling my eyes away from the pic of the kebabs (and grilling rig), and then saw the next pic. Perfect tahdig, my friend!

caliking · June 12

Botch said:

Dashi-Butter Chicken, a Food Wishes recipe:

...

Chicken breast cutlets are marinated in Japanese condiments, sauteed, then a pan sauce is made with the drippings, broth, instant dashi, rice vinegar, mirin, reduced, and butter whisked in.
This wasn't good; there was something in there that just didn't taste right. I didn't let the pan sauce reduce enough, and also learned microwaving is not a good way to cook stringbeans. First time Chef John has let me down...

Well, that's a bummer. Chef John usually comes through. Do you think it was the dashi that threw it off?

kl8ton · June 13

@DoubleEgger

The kabob game is strong with this guy

Botch · June 13

caliking said:
Do you think it was the dashi that threw it off?

I have no idea; I use the instant dashi often, never had a problem with it.

BeanHead · June 13

@Botch I use the instant as well without issue. Everything you described sounds great, phase of the moon or Mars in a strange orbit?!?

DoubleEgger · June 13

Thanks for the kind words. Here is the recipe. I usually don’t do an overnight marinade. A few hours works fine.

https://persianmama.com/jujeh-kabob-grilled-saffron-chicken/

caliking · June 13

DoubleEgger said:

Thanks for the kind words. Here is the recipe. I usually don’t do an overnight marinade. A few hours works fine.

https://persianmama.com/jujeh-kabob-grilled-saffron-chicken/

Yours honestly looked better.

fishlessman · June 13

DoubleEgger said:

Joojeh Kebabs

great color. i dont think the saffron i get around here will do that

JohnInCarolina · June 13

fishlessman said:

DoubleEgger said:

Joojeh Kebabs

great color. i dont think the saffron i get around here will do that

Options are definitely limited in Fukahwee.

fishlessman · June 13

JohnInCarolina said:

fishlessman said:

DoubleEgger said:

Joojeh Kebabs

great color. i dont think the saffron i get around here will do that

Options are definitely limited in Fukahwee.

havent seen any looking around from the highest tree. the bazaar near me has spice that justs sits around forever, old dusty spices.

bubbajack · June 13

Worked on some butt steaks and veggies. We enjoyed it.

Ozzie_Isaac · June 13

JohnInCarolina said:

fishlessman said:

DoubleEgger said:

Joojeh Kebabs

great color. i dont think the saffron i get around here will do that

Options are definitely limited in Fukahwee.

I read that as “Opinions are definitely limited in Fukahwee” - and thought you were most definitely wrong.

Canugghead · June 13

Ozzie_Isaac said:

JohnInCarolina said:

fishlessman said:

DoubleEgger said:

Joojeh Kebabs

great color. i dont think the saffron i get around here will do that

Options are definitely limited in Fukahwee.

I read that as “Opinions are definitely limited in Fukahwee” - and thought you were most definitely wrong.

FukedAreWe? you bet, it's Friday.

Dyal_SC · June 13

Don’t know why I don’t do whole chickens more. Just shy of 6 lbs, on foil balls in CI skillet. 375 deg for 90 minutes with Kinders buttery garlic and herb. That’s it. So good and kids devoured it.

Image: https://us.v-cdn.net/5017260/uploads/editor/3w/1f3qmsab3bbu.jpeg

lousubcap · June 14

Beautiful yard bird @Dyal_SC. Nailed it.
Locking the wings down is a key move.

DoubleEgger · June 14

DoubleEgger said:

Thanks for the kind words. Here is the recipe. I usually don’t do an overnight marinade. A few hours works fine.

https://persianmama.com/jujeh-kabob-grilled-saffron-chicken/

I actually have two recipes saved for this. This is the one I have been using. My apologies.

https://www.themediterraneandish.com/joojeh-kabob-persian-chicken-kabob-recipe/

caliking · June 14

Brioche hamburger buns, and sweet “currant buns”, using tangzhong. One of the sweet buns didn’t quite survive much longer after the pic was taken 😃

Canugghead · June 14

DoubleEgger said:

DoubleEgger said:

Thanks for the kind words. Here is the recipe. I usually don’t do an overnight marinade. A few hours works fine.

https://persianmama.com/jujeh-kabob-grilled-saffron-chicken/

I actually have two recipes saved for this. This is the one I have been using. My apologies.

https://www.themediterraneandish.com/joojeh-kabob-persian-chicken-kabob-recipe/

Mystery solved! When @fishlessman commented on the saffron colour I was thinking that has to be turmeric, perused the ingredient list and failed to see turmeric, what the h*ll?

GrateEggspectations · June 14

@caliking

Has anyone told you you’ve got great buns? Those look perfect. Those buns would be ideal for something I have on the smoker right now!!

Did you use a recipe for either/both bun recipes?

ColbyLang · June 14

caliking said:

Brioche hamburger buns, and sweet “currant buns”, using tangzhong. One of the sweet buns didn’t quite survive much longer after the pic was taken 😃

Your brioche look great. All egg washed and golden brown. Why the sesame? Just because? There are zero commercial bakeries I know of seeding brioche buns. Especially now that sesame is a declared allergen

GrateEggspectations · June 14

Guess you’re just doing it wrong, @ColbyLang. 😆

Canugghead · June 14

@ColbyLang

caliking · June 14

GrateEggspectations said:

@caliking

Has anyone told you you’ve got great buns? Those look perfect. Those buns would be ideal for something I have on the smoker right now!!

Did you use a recipe for either/both bun recipes?

Same recipe for both, divided to make the two kinds. For the sweet ones, rolled them smaller, with the "currants" inside, and dusted them with cinnamon sugar.

From Joshua Weissman (6 hamburger buns):

https://www.youtube.com/watch?app=desktop&v=gTGSUYMu6Ns&t=1s

From Olivia's Cuisine (8 hamburger buns). Seems like the same (copied?) Weissman recipe, but scaled up to make 8 buns. Less for me to math

https://www.oliviascuisine.com/fluffiest-brioche-buns/

I've used both. They are the same recipe.

Homemade burger buns will elevate your burgers like nothing else. For all the attention given to toppings, burger sauces, meat grind/quality/etc., folks often miss the point of having it all cuddled lovingly by a great bun.

caliking · June 14

ColbyLang said:

caliking said:

Brioche hamburger buns, and sweet “currant buns”, using tangzhong. One of the sweet buns didn’t quite survive much longer after the pic was taken 😃
...

Your brioche look great. All egg washed and golden brown. Why the sesame? Just because? There are zero commercial bakeries I know of seeding brioche buns. Especially now that sesame is a declared allergen

1. I like brioche

2. I like seeded hamburger buns

3. I'm not a commercial bakery

Just busting your chops a bit

Thanks for the compliment. The tops are slightly more brown than I was shooting for, so should have pulled these a minute earlier

ColbyLang · June 14

Canugghead said:

@ColbyLang

Not solely brioche there. Coconut buns and Japanese milk bread are similar, but not the same

caliking · June 14

Dyal_SC said:

Don’t know why I don’t do whole chickens more. Just shy of 6 lbs, on foil balls in CI skillet. 375 deg for 90 minutes with Kinders buttery garlic and herb. That’s it. So good and kids devoured it.

...

That looks great!

I need to do more whole chix. Roti chix from Costco usually wins the discussion for convenience, etc. It's good, but just leaves me a bit sad that I didn't get to do a whole chicken. Again.

fishlessman · June 14

DoubleEgger said:

DoubleEgger said:

Thanks for the kind words. Here is the recipe. I usually don’t do an overnight marinade. A few hours works fine.

https://persianmama.com/jujeh-kabob-grilled-saffron-chicken/

I actually have two recipes saved for this. This is the one I have been using. My apologies.

https://www.themediterraneandish.com/joojeh-kabob-persian-chicken-kabob-recipe/

And here I thought there was this magical saffron😁 was also thinking some eggheads are drunken arseholes😆 three for three @ jic, Ozzie, canugghead 😁

BeanHead · June 14

What?!? Special flavor!!! Sign me up kids.

BeanHead · June 14

Added a kilo of marinaded eggplant to add to our evening pizzas.

fishlessman · June 14

What Are You Chef-ing Tonight, Dr?

Comments

Categories