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What Are You Chef-ing Tonight, Dr?

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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    Nice approach, @zaphod! Great take on a classic dish. Bet it was enjoyed by all. That pepper mill looks like it was up to the task. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    I just caught up on the last three pages of this thread and I feel like Andy Dufresne at the end of that pipe except I just crawled through three football fields of goodness!

    Y'all have been killin it of late.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • BeanHead
    BeanHead Posts: 734
    @zaphod I hope your son appreciated your extra effort! 
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  • caliking
    caliking Posts: 19,779
    Helluva meal @zaphod. That too on a school night !

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,630
    zaphod said:
    You are on a roll @GrateEggspectations . except for the chop I would kill that first plate. just a fabulous cook there.
    Look like vegan chops to me  =)
    canuckland
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  • Canugghead
    Canugghead Posts: 13,630
    Paolo said:
    Canugghead said:
    Training an apprentice...

    Those pizzas look fantastic and doing 8 in a row with such consistent results means something! Bravissimo
    Thank you, I'm sure you'll find out that it's easier to get consistent results with a gas pizza oven. These took about 90 seconds each, with 3-4 min recovery time between pies.
    canuckland
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  • Canugghead
    Canugghead Posts: 13,630
    GrateEggspectations said:
    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?
    I will be, without even moving, when the boot becomes the 52nd state.
    Sorry, can't resist touching the third rail, it's needed to take the forum off life support (nod @lousubcap ). This place was alive and well when tweeve, lit, pete, rascal and wildman were active.
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    Canugghead said:
    GrateEggspectations said:
    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?
    I will be, without even moving, when the boot becomes the 52nd state.
    Sorry, can't resist touching the third rail, it's needed to take the forum off life support (nod @lousubcap ). This place was alive and well when tweeve, lit, pete, rascal and wildman were active.
    Sounds like someone is in desperate need of a troll account. I suggest @potstirrer as the handle. 
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  • Canugghead
    Canugghead Posts: 13,630
    @GrateEggspectations @gesturE ?
    canuckland
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    GrateEggspectations said:
    Canugghead said:
    GrateEggspectations said:
    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?
    I will be, without even moving, when the boot becomes the 52nd state.
    Sorry, can't resist touching the third rail, it's needed to take the forum off life support (nod @lousubcap ). This place was alive and well when tweeve, lit, pete, rascal and wildman were active.
    Sounds like someone is in desperate need of a troll account. I suggest @potstirrer as the handle. 
    This used to be a much friendlier place, I like it better now.

    I would rather light a candle than curse your darkness.

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  • zaphod
    zaphod Posts: 1,012
    Canugghead said:
    zaphod said:
    You are on a roll @GrateEggspectations . except for the chop I would kill that first plate. just a fabulous cook there.
    Look like vegan chops to me  =)
    hah!  

    ... but maybe .... hmmm.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • zaphod
    zaphod Posts: 1,012
    BeanHead said:
    @zaphod I hope your son appreciated your extra effort! 
     he is 13, so ... well .... sort of. he said "alright" which is pretty good for a thank you. 
    caliking said:
    Helluva meal @zaphod. That too on a school night !
    I cheated. I WFH on Tuesdays, and I start at 5:30am, so at 3 I am ready to shift gears and with no commute I can dive right into cooking.  Often that means egging, but it was too hot. This was a three burner meal with pots shuffling off and on the gas range. Lots of fun, I really enjoyed it. 

    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • johnmitchell
    johnmitchell Posts: 7,355
    @GrateEggspectations. You guys really put on a great spread for your guest’s. 👏👏
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 36,662
    Beautiful banquet right there.  Way to treat 'em right.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Canugghead
    Canugghead Posts: 13,630
    @GrateEggspectations Nice board and bread. Have to try that Stecca when the stars are aligned.
    canuckland
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  • caliking
    caliking Posts: 19,779
    edited August 17
    stellar, @GrateEggspectations . I'm always impressed by the charcuterie boards folks throw down. I don't have that sort of artistic sensibility. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,779
    @ACN - there is alot to say here...
    1. Congrats to SWMBO Jr., for this next phase in her life. 
    2. You should take umbrage at this "last home cooked meal" business. There will be many more. And, the day will come when she's got the chops to show you up :)
    3. That's a great meal, and the plating/presentation takes it up many notches. Beautiful. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Acn
    Acn Posts: 4,490
    caliking said:
    @ACN - there is alot to say here...
    1. Congrats to SWMBO Jr., for this next phase in her life. 
    2. You should take umbrage at this "last home cooked meal" business. There will be many more. And, the day will come when she's got the chops to show you up :)
    3. That's a great meal, and the plating/presentation takes it up many notches. Beautiful. 
    Thank you so much for all this.  And true on point 2, I just was being quick and didn’t really want to type ‘last home cooked meal before moving to dorms’…

    LBGE

    Pikesville, MD

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  • Dyal_SC
    Dyal_SC Posts: 6,526
    Picked up some quality items from Teague’s Market yesterday. Speckled butter beans, breaded okra and marinated chicken breasts. Made for a pretty good Sunday afternoon dinner. 


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  • lousubcap
    lousubcap Posts: 36,662
    Since @caliking so recently gave me credit for being the forum thread posting police $hit-stirrer, I see many cooks posted here that would enhance the interest and interaction of forum members. Stand-alone threads attract views and engagement as the subject is upfront.  You all have incredible talents that others would enjoy experiencing.  
    Solo cook threads for the win.
    No affiliation here-but enjoy this forum.  All FWIW-
    Off soap box.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Forgot most the photos, but made Smoothered Chicken out of the Mosquito Supper Club Cookbook.  Chicken was full of flavor and excellent.  Their proportions seem out of whack, but flavor profile and tenderness was phenomenal.

    Also made New Orleans’s Dirty Rice out of Galatoire’s Cookbook.  The chicken liver came through loud and clear and the overall flavors were great!

    Topped it off with pan sautéed oyster mushrooms and a homemade gluten free artisan loaf.

    Here are chicken livers being prepped:


    I would rather light a candle than curse your darkness.

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  • BeanHead
    BeanHead Posts: 734
    I could eat that whole pan of livers…. Great pics and menu!
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514

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  • Canugghead
    Canugghead Posts: 13,630
    @GrateEggspectations no hot sauce on the salad and eggs?
    canuckland
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    Canugghead said:
    @GrateEggspectations no hot sauce on the salad and eggs?
    Considered it, but just didn’t quite feel right. 
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