What Are You Chef-ing Tonight, Dr?

Paolo · August 9

DoubleEgger said:

Paolo said:

johnmitchell said:

@Paolo. Welcome to this side of the pond👍

Thank you, I love this side of the pond!

I propose a trade…

🤣 Ok, let's say I love both sides!

Paolo · August 9

caliking said:

Lookin' good, @Paolo !

Hope the weather is cooperating. Camping, and cooking outside, is such fun. I wish I got to do it more.

It is, so far! I also love camping, this time we are staying in comfortable log cabins and we coudn't resist cooking on fire

Paolo · August 9

Canugghead said:

Ah, now I get it! This is the part I like less but I don't want to touch third rail topics

Elijah · August 9

TID time

Canugghead · August 9

@Elijah
Triple Indirect TI? Getting ready for triple cheese blend pizza?

Elijah · August 9

Calzones with store bought dough. The extra level actually came in handy since I thought I had another stone

johnmitchell · August 10

Canugghead said:

@Elijah
Triple Indirect TI? Getting ready for triple cheese blend pizza?

😂😂👍

Elijah · August 11

I turned out to like the setup quite well. I could get the calzones started on the top level and then move it to the middle to help it along.

Canugghead · August 11

Training an apprentice...

Image: https://us.v-cdn.net/5017260/uploads/editor/93/62c98olanrra.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/8g/wa7u0ejnikw2.jpg

GrateEggspectations · August 11

@Canugghead

I’d pay to be in that role. Masterclass.

SamIAm2 · August 11

Canugghead said:

Can we leave Vesuvius about where Naples, Florida is please?

caliking · August 11

That's a pretty grown GrandCanugg , @Canugghead! And, yeah, sign me up for the class, too.

Canugghead · August 11

caliking said:

That's a pretty grown GrandCanugg , @Canugghead! And, yeah, sign me up for the class, too.

Our oldest at 5yo, his arm looks big due to camera distance/distortion, I took the quick shot while the pizza oven was screaming I'm ready!

GrateEggspectations · August 11

Canugghead said:

caliking said:

That's a pretty grown GrandCanugg , @Canugghead! And, yeah, sign me up for the class, too.

Our oldest at 5yo, his arm looks big due to camera distance/distortion, I took the quick shot while the pizza oven was screaming I'm ready!

Nonsense. He’s just swole, like his grandad.

lkapigian · August 12

GrateEggspectations said:

Tomahawk on a gasser that’s not mine. A little compound butter for fun.

I love this post

Ozzie_Isaac · August 12

I didn’t make this - my partner did.

After a long weekend of diving, margaritas, and amazing seafood my body was craving some vegetables and vitamins.

Spinach, rutabaga (a new favorite), carrots, wild rice, and broccolini all served with a miso butter. My addition was some sous vide chicken thighs and separately fried skin. This hit the spot.

bluebird66 · August 12

Canugghead said:

Training an apprentice...

Wow, those look fantastic!

GrateEggspectations · August 12

Not the prettiest of pics, but last night’s carbonara hit the spot. Served with a salad made from some homegrown veggies provided by my neighbour. https://www.ricardocuisine.com/en/recipes/8658-pasta-carbonara-the-best

zaphod · August 12

that be a whole lotta noodles there. Looks great. I haven't carbonara for a long time - thank you for the reminder.

GrateEggspectations · August 12

zaphod said:

that be a whole lotta noodles there. Looks great. I haven't carbonara for a long time - thank you for the reminder.

Thanks. So easy yet so good. My wife says she doesn’t like pasta - this despite her grabbing a second plate a few hours after dinner!

lousubcap · August 12

Great plate and bonus for the heavy pepper grind.

BeanHead · August 12

Driving home from Kerrville last night we made a dash into a Cabellas outside Austin and noticed a chicken place we thought we would try for dinner. It was fantastic (and I rarely enjoy restaurant food). Looked for a copycat recipe and found this older thread on Reddit that seems to have great advice on achieving success with their flavor profile. https://www.reddit.com/r/austinfood/comments/l4ve22/el_pollo_rico_chicken/

Paolo · August 12

Canugghead said:

Training an apprentice...

Those pizzas look fantastic and doing 8 in a row with such consistent results means something! Bravissimo

Ozzie_Isaac · August 12

Rick Bayless tradition white Mexican Rice with fried plantains (added green chiles).

caliking · August 13

It is a challenge to keep up with even a day's worth of cooks, here. Stellar fare!

GrateEggspectations · August 13

Paolo said:

Canugghead said:

Training an apprentice...

Those pizzas look fantastic and doing 8 in a row with such consistent results means something! Bravissimo

Another compliment from an Italian on Italian cookery.

🔥 🔥

Are you even living in the right country, @Canugghead?

GrateEggspectations · August 13

Grilled pork chops, corn, red onions, peppers, halloumi and browned butter potatoes with green beans and minced garlic. Served with a side of cucumber and tomato salad featuring pepitas and topped with a simple olive oil and balsamic vinaigrette.

zaphod · August 13

You are on a roll @GrateEggspectations . except for the chop I would kill that first plate. just a fabulous cook there.

zaphod · August 13

and because you inspired me so, I said CARBONARA! this afternoon when my wife asked what is for supper.

[veggie] italian sausage, chopped zucchini, beans sauteed in butter.
4 egg batter with LOTS of garlic
couple or three green onions
cherry tomatoes
fresh grated parm

leaf lettuce salad

boiled corn on the cob with one de-cobbed for my son with braces.

Image: https://us.v-cdn.net/5017260/uploads/editor/l1/035rke3lm6r8.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/18/yyc7y2sx5o3x.jpg

@BeanHead - my bundt pan will never be the same again

Image: https://us.v-cdn.net/5017260/uploads/editor/xw/psr323cy7uke.jpg

lots of local food here:
leaf lettuce was from our garden
zucchini and beans from a co-worker
corn and onions from a local farrm market

The only thing more full than me is the dishwasher. I may move again tomorrow.

lousubcap · August 13

Da-n. Rolling in hot for a Tuesday evening. All posted here are on a roll. Great cooks.
Now for a suggestion in looking to grow the forum base:
You all know da-n well that a stand-alone thread gets more views than the incredible cooks posted here.
So, spend the few more minutes and key strokes to make it happen.
I'm just looking to move this great site off life-support and you can help to make it happen.
No affiliation here.

What Are You Chef-ing Tonight, Dr?

Comments

Categories