What Are You Chef-ing Tonight, Dr?

zaphod · July 14

Canugghead said:

@zaphod I thought you're OCD 🤣

naaah, just my plateware

GrateEggspectations · July 18

Aimed for simplicity and went for omelettes and toast. Sautéed red onion, zucchini, tomato, spinach and basil, added to the pan in that order as it cooked. Then removed the veggies from the pan and cooked the omelette before adding them back in. Everything lightly seasoned with S&P. Topped with grated old cheddar and crispy bacon.

Had to stagger cooking times for various family members based on some commitments. The first omelette was two eggs in a 12” pan. Second was five eggs in the same 12” pan. I knew the latter would cook very differently from the first, but adopted the approach out of convenience.

Both were great, but relative thinness of the two-egger made for a more controlled cook and especially clean manipulation in the pan. I did not check, but anticipate omelettes are best prepped in individual portions for this reason.

Here’s a photo of a segment of the five-egger. Did not take any of the two-egger.

lousubcap · July 18

Exercising that Finex in great style. All eating very well right there. Yes, sir!

Canugghead · July 18

Inspired/instigated by @BeanHead's recent pork loin bacon cooks

Few loins cured for 7 days with Ruhlman's recipe - Readycure, brown sugar, crushed black peppercorns, bay leaves, fresh garlic. Hot smoked in XL with few small chunks of cherry/pear at 200F till IT 150F.

Image: https://us.v-cdn.net/5017260/uploads/editor/ue/o6dz3tseb6gk.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/yk/i3qo0phxajaf.jpg

Sharing with family and neighbours, freezing what'll be left...

Image: https://us.v-cdn.net/5017260/uploads/editor/g4/s2gh17can4rn.jpg

johnmitchell · July 18

You guys!!!!😋😋😋😋

Canugghead · July 18

@GrateEggspectations Nice, agree with making them individually.

Are you done yet? 🍴

caliking · July 18

GrateEggspectations said:

...

Delicious. i could eat an omelet any time of the day.

caliking · July 19

Ok… @fishlessman tipped me over the edge. Took a crack at meat pies.

Hot water crust. Ground beef, mixed veg, onion, garlic, and a couple of Japanese curry cubes for the filling.

They look wonky, but were pretty darn tasty.

Botch · July 19

They look gorgeous!

zaphod · July 19

don't know what you mean about "wonky", they look great to me.

GrateEggspectations · July 19

Beautiful colour, @caliking.

GrateEggspectations · July 19

Never took you for a prepper, @Canugghead. That’s a lot of loin! How many pounds, total?

Canugghead · July 19

@caliking Pies look great, I call them artisanal.

Canugghead · July 19

@GrateEggspectations Haha about 5 KG pre smoke, many will be given away. They are packaged in assorted sizes ranging from 80g to 200g, freeze well for at least a year since they are chamber sealed. Super handy for sandwiches, ramen, salad toppings, fried rice, omelets, wraps, breakfast with eggs, etc. Almost the same amount of work whether I smoke one loin or four so why not?

lousubcap · July 19

@caliking - those pies...like the guy who has never played the instrument before...
And just nails it. Great pies-never a doubt.

caliking · July 19

The pies were good, and worth doing again.

This is what they were supposed to look like 😅

Ozzie_Isaac · July 19

Tamales! Green chicken chili and a chicken Burria that is out of this world. Rick Bayless for the win - one masa with butter and be with pork lard. Seeing the high we like most:

caliking · July 19

That's a whole mess of tamales @Ozzie_Isaac !

Ozzie_Isaac · July 19

caliking said:

That's a whole mess of tamales @Ozzie_Isaac !

They didn’t suck - will be doing these again playing with the fillings. Rick Bayless knows his ****!

The pork lard ones are better than the butter ones. Butter ones aren’t bad at all, but missing that traditional tamale taste and the mouth feel is a bit different. (Terrible picture, but no photo no real 🤣)

Dyal_SC · July 19

🌭 and 🧀 dip with sausage and 🌶️ 🌶️ 😁

Botch · July 19

Gochujang Baby Backs with ice-cold gazpacho and grilled sweetcorn (I love tomato season!)

I've never tried the 3-2-1 or 2-2-0.5 style rib cooks so today I cut the rack in half and, after two hours, wrapped one half in foil and kept the other half as I usually do it. Unwrapped two hours later and sauced both for another 30 minutes. The foil-wrapped ribs were so oil-slicked that I had to dab them with a paper towel to get the sauce to stick. Eaten side-by-side, the unwrapped ribs were a tad drier, but the wrapped ones still tasted quite greasy to me; think, for my tastes, I'll stick with a straight cook.

Got some fresh peaches at the farmstand too for grilled peaches, but didn't have any spiced rum left, will have to get that this afternoon yet. (I love tomato/corn/peach season!)

lousubcap · July 19

When it comes to ribs I am in the simple approach category. Nekked the entire cook but do spritz along the way. You will get a pull with this approach.
If fall off the bone is your target finish -then foil gets you there but an hour (tops) will achieve the desired end state with baby backs or spares. FWIW-

shtgunal3 · July 20

Pork butt with rub and sauce from NC. Thanks Professor, it did not disappoint.

Canugghead · July 20

^^^ great looking pork right there!

Ragingirishman2 · July 20

I made some Brazilian cheese bread. Garlic and mozzarella version. These were good.

hoosier_egger · July 20

Spares

Botch · July 20

Ragingirishman2 said:

I made some Brazilian cheese bread. Garlic and mozzarella version. These were good.

I just downloaded a recipe for Picahna sliders on Brazilian cheese bread with chimichurri, it's on the "to cook" list for this week.

Ozzie_Isaac · July 21

Day started out strong with a roasted tomato stuffed with sautéed onions and an egg yolk - roast so yolk just starts to thicken. Then topped with fried amaranth seeds and a side of micro-greens with lemon zest and juice.

Then finished day with fig and fennel roasted chicken thighs - onions, figs, fennel, garlic, chicken thighs all basted in browned butter w/rosemary and more garlic. Plating needs work but flavors were great. (Drink was a homemade gin sour - gin from Hatch New Mexico, frothed egg whites, and lime juice)

johnmitchell · July 21

That all looks and sounds scrumptious. WOW!!! 😋😋😋

GrateEggspectations · July 21

Hell of a day of great eats, @Ozzie_Isaac. You sure are on a roll!

What Are You Chef-ing Tonight, Dr?

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