What Are You Chef-ing Tonight, Dr?

BeanHead · September 10

Greek chicken salad with the last of the (not already frozen) shredded chicken from Sunday’s cook.

Ozzie_Isaac · September 12

Paneer Tikka Masala - came out pretty good.

zaphod · September 12

fantastic dish and presentation!

caliking · September 12

Nice, @Ozzie_Isaac!

When you mentioned recently that you were going on a veg diet for a spell, I was going to mention Indian stuff. But, figured you'd throw some down soon enough.

There’s a whole world of even just lentils in Indian (and other) cuisine, that takes a while to explore. Among so much else. I’d be happy to eat more of it all

Ozzie_Isaac · September 12

caliking said:

Nice, @Ozzie_Isaac!

When you mentioned recently that you were going on a veg diet for a spell, I was going to mention Indian stuff. But, figured you'd throw some down soon enough.

There’s a whole world of even just lentils in Indian (and other) cuisine, that takes a while to explore. Among so much else. I’d be happy to eat more of it all

Been playing with a lot of rice dishes and stuff. Honestly forgotten to document a fair number of them. We have gravitated towards middle eastern and Indian cuisine. Lots of new lentils and stuff - a middle eastern market near us has an astounding amount ingredients I’ve never seen before - used Kasuri Methi (fenugreek leaves) today . I really like urad dal and have been adding that to most the rice dishes. Both for flavor and for aesthetic appeal.

I’m open to any suggestions!

zaphod · September 12

welcome to the dark side. we have zucchini.

caliking · September 12

@Ozzie_Isaac I love chholar dal (split pea). Haven't tried this recipe specifically, but it seems legit.

Lobia (black-eyed peas) is another favorite, which we don't eat often enough, for whatever reason.

bubbajack · September 13

caliking said:

@Ozzie_Isaac I love chholar dal (split pea). Haven't tried this recipe specifically, but it seems legit.

Lobia (black-eyed peas) is another favorite, which we don't eat often enough, for whatever reason.

Black eyed peas on a bed of rice. I am all in if you add a little pork to it,

BeanHead · September 13

Pretty sure poppers and margaritas for lunch are a great way to avoid scurvy.

Canugghead · September 13

It's bacon lunch day, store bought thick sliced bacon, with garden heirloom tomato and cowboy candies.

Image: https://us.v-cdn.net/5017260/uploads/editor/md/i5cphasnjd6v.jpg

BeanHead · September 13

Pasta bolognese tonight.

GrateEggspectations · September 13

Chicken schnitzel. Cooked on the gasser (dangers acknowledged). Turned into a sandwich because my wife loves ‘em. Served on fresh bread, with romaine, sweet onion, neighbour’s tomatoes, hot pickles, sauerkraut, mayo and mustard. Red sauce is Da’Bomb Ground Zero; for dipping.

Dyal_SC · September 13

Raised direct ribs, sorta Memphis style with no smoking wood. Took about 1 hour and 25 minutes at around 325 deg f dome temp, flipped a few times. Some of the best ribs I’ve made in awhile. Tug was just right and clean bones. Sauced once plated. Nice change of pace.

hoosier_egger · September 13

Finalized my chicken satay recipe for an upcoming EggFest.

Canugghead · September 14

You folks ate well tonight, I had leftover chicken 😔

lousubcap · September 14

I need to invoke Uma as the above recent posts are way more than I could appropriately offer to acknowledge the banquets. You all know who you are and I appreciate you making the effort to post 'em up. But...
Standalone for the value add with these cooks to enhance forum participation.
Uma and then off the soap box:

https://youtu.be/b2_vbou3kxE
Go forth and enjoy the remainder of the weekend.

Ozzie_Isaac · September 15

Had two heirloom tomatoes that didn’t even have a day left on them. Decided to turn them into Kaju Masala. Subbed in some cream cheese leftover from last nights party for the cream in the curry. With a quick turmeric and split pea rice.

Canugghead · September 15

@Ozzie_IsaacLove it. We're loaded with heirloom tomatoes and cream cheese, no cashews though :(

Canugghead · September 15

Same old, same old. Made the usual ten pies.

Image: https://us.v-cdn.net/5017260/uploads/editor/0j/8gq71brq2wqe.jpg

vvvv

Image: https://us.v-cdn.net/5017260/uploads/editor/00/zm0xerqknywc.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/20/wfjrpu5c3t8x.jpg

Ozzie_Isaac · September 15

Canugghead said:

Same old, same old. Made the usual ten pies.

vvvv

Be still my heart! Those are gorgeous!

bluebird66 · September 16

Canugghead said:

Same old, same old. Made the usual ten pies.

vvvv

Those look fantastic!

Buckwoody Egger · September 17

love the pizzas!!!!

DoubleEgger · September 17

Standard issue marinaded pork tenderloin.

Buckwoody Egger · September 17

unga bunga!

And i mean the 1980s connotation not anything more recent or condescending!!!

Paolo · September 17

Canugghead said:

Same old, same old. Made the usual ten pies.

vvvv

Oh come on! This is just incredible!
Are these made from scratch with home-made dough? In this case I will need to learn your secrets on how to get such consistent results.
Ten perfect pies there!
How about pies sticking to the peel, pies with holes, burnt ends, elliplical pies..never occurs to you? You are ready to open a Pizzeria

fishlessman · September 17

what meat is this, looks like linguica pies i grew up with without the grease of a new england greek style pizza

Canugghead · September 17

@Paolo
Thank you. I made the dough from scratch, using the 24-48 hr recipe in Ken Forkish's The Elements of Pizza, recommended by @JohnInCarolina. As for the consistency, I have posted my routine before, I'll try to find it for you. I may start a stand-alone post if needed.

Canugghead · September 17

@fishlessman

Image: https://us.v-cdn.net/5017260/uploads/editor/cw/rclu9m2rds82.png

DoubleEgger · September 17

How do you store your pies Gary?

Paolo · September 17

Canugghead said:

@Paolo
Thank you. I made the dough from scratch, using the 24-48 hr recipe in Ken Forkish's The Elements of Pizza, recommended by @JohnInCarolina. As for the consistency, I have posted my routine before, I'll try to find it for you. I may start a stand-alone post if needed.

Thank you! I’ll look it up. I’m sure experience and practice also play a big role here

What Are You Chef-ing Tonight, Dr?

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