What Are You Chef-ing Tonight, Dr?

GrateEggspectations · June 15

johnmitchell said:

@GrateEggspectations.. Yes sir!! Love the little car on the cake, how did your son react to his awesome present?

Thanks for asking. He was pretty blown away. Spent a few hours on the street today. Had the thing set at 25% throttle, which is still pretty catastrophic in the event of a collision. He’s starting to get a good handle on it. Good thing we don’t have curbs here. 🙂

Elijah · June 15

Spun some chickens for the first time in a while. Almost forgot the finished picture.

ColbyLang · June 16

caliking · June 16

that meteorite turned out, @GrateEggspectation! Hope your little man had a fun birthday.

lousubcap · June 16

Home run right there. Way to celebrate your son's 6th @GrateEggspectations. Car and cake for him-brisket for you!

Canugghead · June 16

@GrateEggspectations Happy Birthday to your little man, hot wheels and hot brisket, life is good!

caliking · June 16

Some fine slicing skills @ColbyLang.

CPFC1905 · June 16

First deployment of the new MMX, in tandem with the Large.

Smoked salmon, for the lady - augmented with mint in the wood smoke, from our garden.
Chunky pork chops from the local farm, spruced up with some BGE Green Rub https://biggreenegg.co.uk/p/big-green-egg-rubs Reverse seared and long rest.

Image: https://us.v-cdn.net/5017260/uploads/editor/2i/afpirkw77msw.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/81/g3ef4if18ou6.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/0o/uuentpwec70e.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/sb/wrijj911h6ze.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/m6/4nbuk51qc05n.jpeg

johnmitchell · June 16

@CPFC1905. Spectacular and fantastic pictures. I love that the butcher has left a good amount of fat on those chops😋 Something I really miss over here.

DoubleEgger · June 16

I wonder how many Moms cook on Mother’s Day?…

GrateEggspectations · June 16

Bought some ground turkey and decided to make Thai turkey burgers and slaw. Came out nice and juicy. Topped them with candied jalapeños. Made a second batch of the burgs for the freezer.

Used the following recipe: https://www.feastingathome.com/thai-turkey-burgers/

johnmitchell · June 16

Wow those look amazing 😋😋 and posted just before lunch😉

caliking · June 16

Yum @GrateEggspectations ! Thanks for the recipe link.

Canugghead · June 16

@GrateEggspectations Nice upside down jalapeno burger with meat topping

btw, I would add some Red Boat to the burger mix.

GrateEggspectations · June 16

@Canugghead

We considered some fish sauce, but neither my wife or I are huge fans, so we opted not to.

Canugghead · June 16

@GrateEggspectations Have you tried Red Boat? very different from 3-crabs or most other fish sauce. You can also substitute with What'sTheShite sauce!

GrateEggspectations · June 16

Canugghead said:

@GrateEggspectations Have you tried Red Boat? very different from 3-crabs or most other fish sauce. You can also substitute with What'sTheShite sauce!

Nope, and was at T&T yesterday! Will have to give it a go.

Paolo · June 16

That's a gorgeous looking burger there @GrateEggspectations! We just cannot compete with this kind of fantasy cooking, amazing

GrateEggspectations · June 16

@Paolo

Grazie, but I am wholly undeserving of this characterization!

BeanHead · June 17

Oooh @Canugghead have you had the Red Boat finishing salt?!? It is delicious.

lousubcap · June 17

BeanHead said:

Oooh @Canugghead have you had the Red Boat finishing salt?!? It is delicious.

All I need even at my pedestrian level is another finishing salt rabbit hole. Not visiting tonight.

Canugghead · June 17

BeanHead said:

Oooh @Canugghead have you had the Red Boat finishing salt?!? It is delicious.

Learned something new, have to look out for it.

MasterC · June 17

Mrs.C's chicken breast was stuffed with provolone cheese, seasoned with Italian herbs and wrapped in bacon

Image: https://us.v-cdn.net/5017260/uploads/editor/ze/sdjjg2106gtg.jpg

Mine was seasoned with wonderbird then bacon wrapped seasoned once more with spicy pineapple head then glazed with kinders

zaphod · June 17

WOW - that looks incredible. crispy on the outside, moist on the inside, and cheesy prize in the middle.

kl8ton · June 17

Pics in vanilla order.

Two ingredient flatbread.

1 cup cottage cheese
Two eggs

Blend in blender

Pour on parchment paper.

About 35 to 50 minutes at 350 in the oven.

I add seasonings into the blender. One of these was a red pepper and garlic.

I made another one with garlic and black pepper and some salt.

I eat these by themselves but the intent is to use them instead of tortillas or "real" flatbread. They hold together pretty well.

caliking · June 17

Nice @MasterC !

lousubcap · June 17

@MasterC -way to nail those chix. Outstanding!

JohnInCarolina · June 17

kl8ton said:

Pics in vanilla order.

Two ingredient flatbread.

1 cup cottage cheese
Two eggs

Blend in blender

Pour on parchment paper.

About 35 to 50 minutes at 350 in the oven.

I add seasonings into the blender. One of these was a red pepper and garlic.

I made another one with garlic and black pepper and some salt.

I eat these by themselves but the intent is to use them instead of tortillas or "real" flatbread. They hold together pretty well.

This is kind of neat. I can see all kinds of riffs off the base recipe.

kl8ton · June 17

JohnInCarolina said:

kl8ton said:

Pics in vanilla order.

Two ingredient flatbread.

1 cup cottage cheese
Two eggs

Blend in blender

Pour on parchment paper.

About 35 to 50 minutes at 350 in the oven.

I add seasonings into the blender. One of these was a red pepper and garlic.

I made another one with garlic and black pepper and some salt.

I eat these by themselves but the intent is to use them instead of tortillas or "real" flatbread. They hold together pretty well.

This is kind of neat. I can see all kinds of riffs off the base recipe.

I forgot the link!

They mentioned mixing taco seasoning in or making pizzas with them, etc

https://theproteinchef.co/cottage-cheese-flatbread-recipe/

GrateEggspectations · June 17

Used the point from Saturday’s brisket cook for some burnt ends. Served with salad and pan fried halloumi.

What Are You Chef-ing Tonight, Dr?

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