What's for Dinner?

[Darrell Green Fan]

If you have a rare roast or medium rare and people want it more well done? Just plop it in the au jus to bring it up to temperature. Some people also like it on the grill. Just ideas.

I also love having a bone in spiral cut glazed ham with that crunchy crust!

So cut off her piece and cook it in the juice?

 

[RedWolf]

So cut off her piece and cook it in the juice?

Yeah you don't want to boil it you just let it slowly simmer and bring it up to temperature. You could always put it on a broiler pan with au jus on top of it put it in the oven

 

[Ashburn Dave]

Where do you all buy your cooking wares? My go to store is https://www.webstaurantstore.com/

Their shipping is outrageous, so I only buy my stuff every few years so I can save on the bundle. They also have a PLUS membership for high volume customers. The PLUS membership includes free shipping, and they offer a 30-day free trial period for it. I did do their trial period so I could place a big order and then cancelled it before the 30 days were up.

 

[skinsmarydu]

Shout out to Voice_of_Reason for the recommendation to L'Auberge Chez Francois. It was expensive but worth it.

I had the lobster and my wife had the tenderloin. Cheesecake for my dessert and she had chocolate cake. They also brought out an ice cream birthday treat for her.

Our bill was over $400 including tip and a bottle of wine so very expensive but well worth it for special occasions. Our waitress even sang happy birthday in whisper voice to my wife which was adorable.

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That looks entirely worth it. I'd spend that for an "occasion", no problem.

(And the whisper HB is super cool.)

 

[skinsmarydu]

Did something crazy tonight.
Sauteed the rest of the shrimp in old Bay, made a grilled cheese (Colby Jack on pumpernickel rye, using what I have). Spiced up a can of clam chowder with old Bay and some Cholula hot sauce. Mixed the shrimp in the soup, then poured it over the sammy. Bacos on top for some crunch. It was awesome and I ate every bite on this plate.

 

[Ashburn Dave]

That looks entirely worth it. I'd spend that for an "occasion", no problem.

(And the whisper HB is super cool.)

Yes to worth it but only for those special times like the wife's birthday.

The wine is what drove the price up. Their cheapest Bordeaux was $90/bottle.

 

[Boone]

I took some time last night to make one of my favorites, hot and sour soup. The key to a good hot and sour soup is finding the dry ingredients. I went to two different Asian markets yesterday on the way home from work looking for 1) Tiger lily buds, 2) dried shitake mushrooms, and 3) Black tree fungus. Found shitakes and the tree fungus, but no tiger lily buds. I don't always add a meat but this time I used some thinly sliced pork cutlets. Marinated in some soy, sesame oil, minced garlic, and sriracha, then sauteed. While that was going I put my dried stuff in boiling water and let hydrate for an hour. I added a generous amount of chicken and vegetable stock.to my pork Got that boiling then reduced to a simmer and added sliced green onions, cilantro, the reconstituted shrooms and tree fungus, cubed extra-firm tofu, bamboo shoots, fresh bean sprouts, a cup of black vinegar, 1/2 cup of fish sauce, some chili crisp, white pepper. Brought it back to a boil and then simmered for 20 minutes.

I just love the combination of salty, vinagery, spicy, and umami, and it's a pretty healthy meal setting aside the salt content. It will be even better today.

 

[RedWolf]

Do you know what I absolutely hate and what is completely wrong with all of these new cooking shows? Everybody calls each other "Chef."

There's only one Chef in the kitchen

 

[DWinzit]

Do you know what I absolutely hate and what is completely wrong with all of these new cooking shows? Everybody calls each other "Chef."

There's only one Chef in the kitchen

Haha, I have thought of that from certain shows. Some of the shows are competitions between chefs. Other shows, are a group of home cooks, short order cooks, sous chefs etc.. and it is a building of confidence to call them all chef

 

[Mark The Homer]

This was Christmas dinner. I was going to do a ribeye roast, but while I was looking for one, I stumbled on this at HT - a USDA Prime Grade whole tenderloin. I haven't done a whole tenderloin in ages, probably ten years or more. I stood there in the store and had to think about it for a while. I finally decided. I figured it's time. We had it with homemade from scratch bearnaise sauce. This was a kitchen cook. Seared on cast iron, then cooked low and slow in the oven. Then rested. It was very wonderful. Merry Christmas.

 

[skinsmarydu]

Do you know what I absolutely hate and what is completely wrong with all of these new cooking shows? Everybody calls each other "Chef."

There's only one Chef in the kitchen

And in most "kitchens" in restaurants, there isn't even one person remotely close to being a "chef".

I've been in f/b for more than 40 years, and I ain't even close. But I make what I make, rarely eat out, and I know my kitchen is health-safe.

 

[Mark The Homer]

Here's what AI says:

How many chefs are in a kitchen?

It depends on the kitchen — and the question can mean a few different things — so here are the useful ways people talk about it.

👨‍🍳 1. In a professional restaurant kitchen​

A typical brigade has anywhere from 5 to 20 chefs, depending on the size and ambition of the restaurant.
A classic lineup might include:

• Executive Chef (runs the whole operation)
• Sous Chef (second‑in‑command)
• Chef de Partie (station chefs: grill, sauté, pastry, etc.)
• Commis (junior cooks)
• Prep cooks

A small bistro might have 3–5. A high‑end hotel kitchen might have 30+.

...

Of course, we all know AI is never wrong...

 

[RedWolf]

and it is a building of confidence to call them all chef

Nope. You earn the rank.

 

[Boone]

I love cooking with the wok. Did some Kung Pao chicken last night along with a batch of beef/mushroom Yakisoba.

 

[RedWolf]

Beef Stew

You would not believe what I had to go through to make this down here in the DR. First the only meat that I could find for the stew was osso bucco. No beef stock available anywhere so I'm making a beef broth from the bones. That's going to take at least 4 hours and then 3 hours to cook the osso bucco beef in the soup. I did get lucky and found fresh mushrooms

 

[RedWolf]

Baked Penne
Tomato ricotta mozzarella and parmesan with Italian sausages

 

[Skinsfan1311]

Softshells & hush puppies

 

[Boone]

All looks amazing... I smoked two kinds of wings and a couple types of sausages for dinner... very good.

 

[skinsmarydu]

Grilled cheese with leftover broccoli casserole, mashed potatoes and mixed veggies.

 

[Boone]

Last time I made a big batch of Pho broth, froze some of it. Gonna heat that up and working on all my additions, thinly-sliced london broil, sliced jalapenos, basil, cilantro, rice noodles, Hoisin and Sriracha, sliced green onions, lime wedges, and bean sprouts. Gonna be good!