What Are You Chef-ing Tonight, Dr?

Botch · June 29

BeanHead said:

🤣 one of my godmothers is a wood turner. She made me a pizza cutter that I would take into battle if/when zombies arrive. Sorry I don’t have a banana for size reference, but as our “president” would say… my hands are not small…

Oooh, are you a member of the DMC too??

BeanHead · June 29

I wish @botch they said I was too manly to be in the DMC

Paolo · June 29

Gulfcoastguy said:

Nice! A smear of soft cheese and a glass of wine and it’s a lazy weekend meal.

Yessir!
or you might want to toast it slightly, scratch a clove of fresh garlic, toss some diced cherry tomatoes and finish with quality EVO and salt to get a great bruschetta.
And a glass of wine for sure

bluebird66 · June 29

Man, those are some great looking pies! I have a Roccbox pizza oven and it turns out some great pizza.

Paolo · June 29

@GrateEggspectations some fine looking pizzas there! The toppings variety and richness is definitely leaning on the northamerican side

but they sure look inviting to me.
Was the cook done in the Ooni there? I just got myself an 18'' gas unit. Will test it as soon as I get a gas cylinder. I was afraid of damaging my Egg with those frequent 700 F cooks. Also the BGE charcoal is some pretty expensive stuff here to be burning at this crazy pace!

DoubleEgger · June 29

Time to wrap and crank up the temp.

hoosier_egger · June 29

Image: https://us.v-cdn.net/5017260/uploads/editor/n3/10y3vbbj8ej8.jpeg

Zucchini fritters, green beans and fried green tomatoes (not pictured) I’m perfectly fine with meatless fresh from the garden dinners.

BeanHead · June 29

North African spiced eggplant and chicken gizzards, and chicken and cheese poblano sausages for dinner. It seemed like a good time to get the fridge and freezer cleaned out even if it is a mix and match meal.

caliking · June 29

Amazing pies @GrateEggspectations. SWMBO is giving @Canugghead a run for the money right there.

caliking · June 29

@GrateEggspectations would to love hear deets of the pizza dough, and process, if y'all are willing to share.

Canugghead · June 30

caliking said:

@GrateEggspectations would to love hear deets of the pizza dough, and process, if y'all are willing to share.

Won't work for you, the secret ingredient is GWN's clean water 😜

MasterC · June 30

Bacon cheeseburger and Vandalia onion relish

Ozzie_Isaac · June 30

^^^^ my mouth is watering! That looks amazing.

caliking · June 30

Canugghead said:

caliking said:

@GrateEggspectations would to love hear deets of the pizza dough, and process, if y'all are willing to share.

Won't work for you, the secret ingredient is GWN's clean water 😜

I believe you. Houston water is kinda gross. Its light on the lead, but heavy on the petroleum.

johnmitchell · July 1

@MasterC. That looks and sounds amazing 😋

GrateEggspectations · July 2

caliking said:

@GrateEggspectations would to love hear deets of the pizza dough, and process, if y'all are willing to share.

Sorry for the slow response. This was the recipe used. We agreed these were the best homemade pies we’ve made to date.aside from cooking them, I was not involved in the process. https://www.ricardocuisine.com/en/recipes/2049-homemade-pizza-dough

In my experience, pretty much everything from Ricardo is clutch. Simple and always works out for me. YMMV.

caliking · July 2

GrateEggspectations said:

caliking said:

@GrateEggspectations would to love hear deets of the pizza dough, and process, if y'all are willing to share.

Sorry for the slow response. This was the recipe used. We agreed these were the best homemade pies we’ve made to date.aside from cooking them, I was not involved in the process. https://www.ricardocuisine.com/en/recipes/2049-homemade-pizza-dough

In my experience, pretty much everything from Ricardo is clutch. Simple and always works out for me. YMMV.

Thanks. That's a quick ferment. But, those pies looked fantastic, so I will give it a whirl some time.

zaphod · July 3

GrateEggspectations said:

zaphod said:

I've done haloumi a few times, and a couple of those the stuff melted through the grills. Everything will melt if you get it hot enough. What is the temp to keep under? All the references say that it doesn't melt so temperature is immaterial. Ha ha.

not true :(

I hear you. While I have no direct evidence, anecdotally, I feel like some brands hold together much better than others. Two reasons I like to pan fry: i) If the cheese goes soft and gets melting, I don’t lose any of the goodness; and ii) the pan provides for a great, even browning. I still do them on the grill regularly without incident, but I know what you mean and I have had some make an escape through the grates. Did the halloumi at about 2 on my electric stove - though that’s a 15min preheat on a heavy cast iron, so plenty hot.

If it helps, this Saputo halloumi had great structural integrity throughout the cook and was from Costco.

i found that same Saputo halloumi at superstore (smaller package of course

) so I picked up one to try. Thanks for the hint.

I've had best results with this TreStella brand - on the half plancha. This past weekend I started it on the plancha and then moved it to the cast iron half grate and got very good grill marks and taste.

Image: https://us.v-cdn.net/5017260/uploads/editor/r3/12886sedog3o.jpg

Buckwoody Egger · July 3

no pics but a 4+ lb bone in pork shoulder from a Tamworth-Berkshire cross pasture raised hog. well, ok it was great and worth $9/lb. especially if you add those descriptors to the denominator so you can get the $/lb in line with smithfield.

lousubcap · July 3

Life got in the way-so had to call an audible and the July 4th Q delivery to the local small staffed firehouse was just completed. 7+ lb pork butt for them; small brick of cream cheese along for a couple hours in the smoke.

Image: https://us.v-cdn.net/5017260/uploads/editor/1f/7bz7rxk7mcau.jpg

And the $$$ shot:

Taste test cleared the mark.
Thanks for lookin'.
Reflect on July 4th and all it stands for!

Canugghead · July 3

You're a good man Cap.

johnmitchell · July 3

Bravo Cap. 👏👏

BeanHead · July 3

Just had a salad for dinner. Prepping for our anniversary dinner/4th of July feast. We always have great food and fireworks for our anniversary! Before you ask it is a 3.5lb beast of a steak, and 17 years together 🤗.

DoubleEgger · July 3

Congrats Bean

caliking · July 3

Buckwoody Egger said:

no pics but a 4+ lb bone in pork shoulder from a Tamworth-Berkshire cross pasture raised hog. well, ok it was great and worth $9/lb. especially if you add those descriptors to the denominator so you can get the $/lb in line with smithfield.

No pics?!?!? You know better than that

kidding. That sounds like a beautiful, delicious piggy.

caliking · July 3

You're a pillar of humanity, @lousubcap.

caliking · July 3

BeanHead said:

...
Just had a salad for dinner. Prepping for our anniversary dinner/4th of July feast. We always have great food and fireworks for our anniversary! Before you ask it is a 3.5lb beast of a steak, and 17 years together 🤗.

Congratulations @BeanHead ! Especially, to Mr. Beanhead, for snagging a partner who keeps him as well fed as you do

17yrs is a long time to be together with a steak, though.

BeanHead · July 4

Thanks @caliking and now you know I take my dry aging seriously 😂

Buckwoody Egger · July 4

caliking said:

Buckwoody Egger said:

No pics?!?!? You know better than that

kidding. That sounds like a beautiful, delicious piggy.

thank you for the pass on my regrettable pic omission. just trying to advocate for prime hawg in a very commoditized protein category

lousubcap · July 4

Enjoy the celebration @Beanhead -the first 17 years are by far the easiest!

🥂

What Are You Chef-ing Tonight, Dr?

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