What Are You Chef-ing Tonight, Dr?

bubbajack said:

MasterC said:

Dinner is served . 

Enjoy, I did 

Everything looks awesome! Mac and cheese looks really good! Got a recipe or something to go by. Not my favorite but my family loves it. Thanks!

You need 3tbsp flour
                  3tbsp butter 
                   2-1/2 cups milk
                   8oz cheddar cheese 
                   8oz Velveeta cheese 
                   2 tbsp parmesan cheese
                    Salt and pepper to taste
                    (A few shakes of  Frank's hot sauce )

 Use 3tbsp butter, 3tbsp flour for the roux
Mix 2 and 1 half cups milk to the roux and bring to boil to thicken then remove from heat
Stir in cheese adding small amounts at a time while stirring
Season with salt pepper and Frank's to taste.
Pour over cooked elbow macaroni and top with shredded parmesan 

Cook at 375° +/-
Those in the picture were cooked along side the ribs for a little over 2hrs at 325"+/-

Thanks a lot, @DoubleEgger. I often try to make sauces for the practice alone. They can really elevate an otherwise pedestrian meal and are often pretty straightforward. Bet your game is already more on point than you know. 

You probably know, but a good rule of thumb for consistency is to have them coat the back of a spoon such that you can draw a line through it with your finger. (Good excuse to press the Gestura into service. 🙂)

lousubcap said:

No sauces and primitive skills but:
Half a rack of lamb:

And the $$ shot (a bit too long to rescue-phone call interruption)

Ate extremely well-
Happy Friday eve.

Aint nothing better than well cooked lamb

@johnmitchell

Thanks! All you do is mix the Better than Bouillon with water as per the instructions (1tsp per 284ml of water, though I often go 250ml for simplicity’s sake), and use that in place of plain water for your rice of choice. Adds a nice depth of flavour. I think any of their flavours will do the trick. So simple and is a compliment snagger!

GrateEggspectations said:

johnmitchell said:

@GrateEggspectations. Looks and sounds great. Care to share how much and which better than bullion you add to your rice. Thanks

Sorry, I am realizing I left a question unanswered. I used the chicken Better Than Bouillon for this cook. It’s generally the chicken flavour for me: 

Here is another use for bouillon, if it is good enough for MPW then its good enough for me .....

https://www.youtube.com/watch?v=M5Pj0jvnkxs

I’d inhale that, @Botch!

fishlessman said:

lousubcap said:

No sauces and primitive skills but:
Half a rack of lamb:

And the $$ shot (a bit too long to rescue-phone call interruption)

Ate extremely well-
Happy Friday eve.

Aint nothing better than well cooked lamb

Personally, I prefer medium rare.

Canugghead said:

NZ striploin, SV naked (sans seasoning) 1.5 hr at 135, cold CI gentle pan seared with homemade ghee, garnished with commercial smoked sea salt.

@Canugghead- that is a he!! of a commercial for SV...But...
Regardless of how you got there-that is an impressive finish.  Great banquet Awaits!

@GrateEggspectations
They are similar to these but Loblaws group sells it individually vac packed at $14 a piece.
https://www.costco.ca/springvale-new-zealand-grass-fed-beef-strip-loin-steaks-290-g-0.64-lb-x-10-pack.product.100723147.html#:~:text=Product%20Details,-Costco%20Business%20Centre&text=Wonderfully%20tender%2C%20100%25%20grass%20fed,Product%20of%20New%20Zealand

Got ours at a discount. They are good but cuts are not consistent, had to pick and choose to avoid those with uneven thickness, too much fat cap or not enough marbling.

@Gulfcoastguy -way to step up and do the right thing.  I'm sure the banquet was very much appreciated.  Looks great.