What Are You Chef-ing Tonight, Dr?

Ozzie_Isaac · June 14

Trying my hand at honeycomb

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Ozzie_Isaac · June 14

Image: https://us.v-cdn.net/5017260/uploads/editor/ak/2p2l646ihcw7.jpeg

dbCooper · June 15

@Ozzie_Isaac - I don't know what that is, it looks tasty though. Recipe details please.

dbCooper · June 15

Salmon, jalapeno/wasabi slaw, steakhouse potato salad from Aldi . . .

Image: https://us.v-cdn.net/5017260/uploads/editor/6f/c0gxyg80mxl3.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/kc/uga5m3yyp8nt.jpg

Ozzie_Isaac · June 15

dbCooper said:

@Ozzie_Isaac - I don't know what that is, it looks tasty though. Recipe details please.

Used a very basic recipe, will definitely be adding more flavors for future iterations, but a fun simple candy to make.

https://www.foodbanjo.com/honeycomb-candy/

A few notes, 15-20 seconds for whisking may be a touch long. Once you add the baking soda to the molten mixture, 10 seconds was all before it was fully mixed and foaming.

Next time I’ll try a pan with a smaller footprint but taller sides. The goodness is the inside super light and airy sugar. The outside was a bit gummy/chewy and super sticky when trying to eat it. The inside literally dissolves in your mouth like a cotton candy.

WestAusEgg · June 20

My beautiful wife made this.. scotch fillet steak and lamb cutlets with various roast vegetables. All in the kitchen.. tasted better than how I bbq steak or lamb 🤷‍♂️

lousubcap · June 20

@WestAusEgg - that is a tray of greatness right there. You are on the hook for quite a return serve!

Gulfcoastguy · June 20

Chicken Chili

Image: https://us.v-cdn.net/5017260/uploads/editor/d4/3dy9psc4vwy8.jpg

Gulfcoastguy · June 21

Baked Apples

Image: https://us.v-cdn.net/5017260/uploads/editor/m6/akf1invj4ekm.jpeg

lousubcap · June 22

A very rare one-off Japanese A5 cook for Father's Day. My hour glass of life is definitely getting low on sand so this is a self-driven one he!! of a treat!
This is so rich, 3-4 oz is all I can enjoy.
The sizziling hot half plancha:

Image: https://us.v-cdn.net/5017260/uploads/editor/kw/mvbvi0vvf28r.jpeg

the sacrificial 1/2 inch steak:

Image: https://us.v-cdn.net/5017260/uploads/editor/4a/1zkuyfa230vq.jpeg

The cook-it is quick. Roughly 60 seconds/side.

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And the $$ shot-even at speed it got a little too finished for me.

Image: https://us.v-cdn.net/5017260/uploads/editor/ov/p9un09zlic63.jpeg

But it was incredible. Good news, 12 oz is the smallest I can order thru Crowd Cow so I get to do it a few more times.
Thanks for looking-
Next reward July 4, 2026.

Botch · June 22

Killer cook, Cap'n!

GrateEggspectations · June 23

We were expecting company tonight, but I was working today. Decided to serve sous vide chicken confit (a favourite of mine), tomato relish, roasted baby potatoes and a fresh salad with halloumi. Did maximum prep before work and got the chicken in the hot tub early so as to minimize work while guests were present. Rhubarb (from our garden) cake for dessert. Recruited some help in the home stretch!

No plated pics because I didn’t want to look like (more of) a weirdo in front of guests.

Image: https://us.v-cdn.net/5017260/uploads/editor/za/x8rmtzkolkgk.jpeg

lousubcap · June 23

That's quite a work night team produced banquet right there.

GrateEggspectations · June 24

Broiled tilapia with Thai-coconut curry sauce. Knockout recipe! https://www.food.com/amp/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-116882 Upped the garlic, ginger and curry powder quite significantly, but were otherwise pretty true to the recipe, other than adding just a bit more brown sugar to strike the right balance. Served on (Better Than Bouillon Chicken-infused) rice and topped it with fresh lime juice, cilantro and a healthy dose of Thai chilies (perhaps too much 🥵).

We had just taken the kids and two friends to our kids’ swimming class, then out for Blizzards at Dairy Queen. When we all got home, our kids’ friends came back to our place to play in the sprinkler.

We warned our kids’ friends that we were having a fish curry for dinner, but extended the invite nonetheless. They accepted. Cooked some components in the kitchen and others on the gasser while they played.

Despite the kids’ friends saying they didn’t like fish, they ate it up and then some, even asking for seconds. (Got a text to that effect from their parents afterwards!)

Finished it off with some freshly made crème brûlée. Did a demonstration with the application of sugar and torching, which they loved.

I may have been relegated to sous chef, as my wife was in there and has stepped up her game!!

These are my favourite evenings.

Botch · June 24

@GrateEggspectations , that's two home runs this week, and it's not even Wednesday! Not surprised the kids were fascinated with finishing Crème Brûlée.

GrateEggspectations · June 24

Thanks, @Botch! We discussed letting the kids torch one, but as you know, the butane runs pretty hot and the post-school year excitement may have gotten the better of them.

Was a lot of fun.

bubbajack · June 25

So many awesome cooks! Cap wins for me!

GrateEggspectations · June 26

Image: https://us.v-cdn.net/5017260/uploads/editor/ec/fiytdphvb0fe.jpeg

Paolo · June 26

Not sure this qualifies as an Egg cook
(my rectangular grate rust to oblivion)

lousubcap · June 26

Whatever works. I'm sure it ate very well.

Paolo · June 27

Ok, maybe this is a better fit for the grate

WestAusEgg · June 27

Paolo said:

Ok, maybe this is a better fit for the grate

Some effort put into those kebabs! Good work 👏

Teefus · June 27

We did a boneless pork loin roast. First brined for about four hours, then dried, chilled, painted with bacon drippings as a binder, then seasoned with kosher salt, crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. Roasted on my LBGE with Rockwood lump and a big chunk of applewood. No photos. If you don’t know what roast pork looks like by now, well……

GrateEggspectations · June 28

Image: https://us.v-cdn.net/5017260/uploads/editor/ha/0ucxmceadte5.jpeg

lousubcap · July 1

Not cheffing but had to find a place to land this article:

1776 – 2026

The Pursuit of Hungriness:
250 Years of American Food Innovation

https://www.nytimes.com/interactive/2026/06/29/dining/america-250-years-of-food.html?unlocked_article_code=1.uFA.mLmh.BIqrxjYZgVoA&smid=url-share&utm_source=substack&utm_medium=email

dbCooper · July 1

lousubcap said:

Not cheffing but had to find a place to land this article:
1776 – 2026
The Pursuit of Hungriness:
250 Years of American Food Innovation

https://www.nytimes.com/interactive/2026/06/29/dining/america-250-years-of-food.html?unlocked_article_code=1.uFA.mLmh.BIqrxjYZgVoA&smid=url-share&utm_source=substack&utm_medium=email

That was a fun and interesting read. Something that I don't understand though, canned food saw widespread use starting in the 1810s whilst the can opener wasn't invented until the 1850s.

Gulfcoastguy · July 1

Got 11 pounds of pork butt : trimmed, rubbed in Louisiana molasses mustard, rubbed in Albukirky’s Sweet Red Chili rub , and slathered in peach preserves. Rockwood lump with 3 Apple wood chunks . Just waiting for the charcoal to be good and lit.

Gulfcoastguy · July 1

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Gulfcoastguy · July 2

I had a runaway temperature situation so we will just call it “turbo”. It proved right and the internal temperature was right. Probably be tomorrow before I can shred it.

lousubcap · July 2

I always shred when it probes clean and with pork the bone releases. Too much work to reheat and "go again" for me.

What Are You Chef-ing Tonight, Dr?

Comments

The Pursuit of Hungriness:
250 Years of American Food Innovation

The Pursuit of Hungriness:
250 Years of American Food Innovation

Categories

What Are You Chef-ing Tonight, Dr?

Comments

The Pursuit of Hungriness:250 Years of American Food Innovation

The Pursuit of Hungriness:250 Years of American Food Innovation

Categories

The Pursuit of Hungriness:
250 Years of American Food Innovation

The Pursuit of Hungriness:
250 Years of American Food Innovation