Whatcha Eatin'?

[AlSymerz]

I can't remember the last time I was that prepared that I could marinated, rub or prepare something 24 hours in advance. I have enough trouble remembering to put something on at breakfast time so that it's ready for dinner.

 

[RexKeltoi]

Scallop and Bacon linguine with cream sauce

[AlSymerz]

Chicken nuggets I cooked the other night.

[RexKeltoi]

25 minutes ago, AlSymerz said:

Chicken nuggets I cooked the other night.

I always keep nuggets and tenders frozen in case my son gets hungry at night. Chilli, pork carnitas, barbacoa, pulled pork etc.. in case he wants to make a taco or poutine, my days of cooking people food at 11:00-12:00 are done 😅 

[AlSymerz]

My kids never wanted that sort of thing at midnight. The only person I ever cooked for after midnight was myself and that was only when I was pissed and a "midnight lamb sandwich" wasn't available.

 

[GoatmasterGeneral]

3 hours ago, RexKeltoi said:

Scallop and Bacon linguine with cream sauce

That sounds good. I love scallops but they're so damn expensive. I've fallen into a bit of a rut lately of making almost everything with a cream sauce. Frequently a Cajun cream sauce, but not always. Got a "marry me chicken" recipe off Youtube a couple months back that the kid absolutely loves, so I make that now about twice a month. Usually put it over rehydrated mashed potatoes because I'm too damn lazy to make real mashed potatoes. Left out the sun drieds (10 year old won't eat them) and I used bacon in place of pancetta. Tonight though it was my version of Mongolian Beef over jasmine rice, no cream involved.

 

MARRY ME CHICKEN (BUT IS IT REALLY??) | SAM THE COOKING GUY

 

55 minutes ago, AlSymerz said:

Chicken nuggets I cooked the other night.

I keep chicken strips in the freezer for the boy because that's his go-to when we don't know what to make for dinner or if he doesn't like what I'm making. Chicken strips and french fries in the air fryer, takes 14 minutes. 25oz/700g bag of 'em is $10. But just for the boy, I wouldn't eat them.

[AlSymerz]

14 minutes ago, GoatmasterGeneral said:

That sounds good. I love scallops but they're so damn expensive. I've fallen into a bit of a rut lately of making almost everything with a cream sauce. Frequently a Cajun cream sauce, but not always. Got a "marry me chicken" recipe off Youtube a couple months back that the kid absolutely loves, so I make that now about twice a month. Usually put it over rehydrated mashed potatoes because I'm too damn lazy to make real mashed potatoes. Left out the sun drieds (10 year old won't eat them) and I used bacon in place of pancetta. Tonight though it was my version of Mongolian Beef over jasmine rice, no cream involved.

I was looking at a recipe for Marry Me Chicken the other day but I couldn't convince myself the effort was worth it. Maybe I should give it a go. I was trying to figure out what dinner tonight might be.

15 minutes ago, GoatmasterGeneral said:

 

I keep chicken strips in the freezer for the boy because that's his go-to when we don't know what to make for dinner or if he doesn't like what I'm making. Chicken strips and french fries in the air fryer, takes 14 minutes. 25oz/700g bag of 'em is $10. But just for the boy, I wouldn't eat them.

When the kids were young we used to keep something similar in the freezer but then one day I made my own with a seasoned crumb and the kids refused to eat the packet ones after that. At first I didn't like the idea because heating up something out of a bag was too fucking easy, but eventually I came around to the idea and these days it's only ever home made ones.

 

[RexKeltoi]

46 minutes ago, AlSymerz said:

I was looking at a recipe for Marry Me Chicken the other day but I couldn't convince myself the effort was worth it. Maybe I should give it a go. I was trying to figure out what dinner tonight might be.

When the kids were young we used to keep something similar in the freezer but then one day I made my own with a seasoned crumb and the kids refused to eat the packet ones after that. At first I didn't like the idea because heating up something out of a bag was too fucking easy, but eventually I came around to the idea and these days it's only ever home made ones.

 

I was a chef so I make everything from scratch, I was even making him battered halibut then freezing it so he just has to flash it in the air fryer, I don't feel comfortable with anyone using the deep fryer other than me. I make all the condiments and leave them in the fridge except Guac which I freeze if they don't eat it right away. Only things I find that don't freeze well that I make are stews including goulash the veggies loose that al dente texture are unpalatable for my taste. Cream sauces will generally be stable for a few days in the fridge before they start to split. Things like Hollandaise and Bernaise I make in small batches and use it all in one go     

[RelentlessOblivion]

I hated having to make hollandaise, warm emulsion sources in general but at least when it came time to be assessed on them, I managed to not have any of them split. Somewhat ironic that finishing culinary school has proved easier than actually finding somewhere that’s willing to give me an opportunity.

on the subject of food tonight‘s dinner is going to be chicken adobo, sadly without the fried garlic for garnish 

 

 

[AlSymerz]

Think I will take guidance from GG for tonight's dinner

[GoatmasterGeneral]

37 minutes ago, AlSymerz said:

Think I will take guidance from GG for tonight's dinner

Then be sure to make it with filthy black metal playing. Black metal chicken's the best.

[AlSymerz]

Does everyone who is eating have to listen to the filthy BM too or just me as I cook it?

[GoatmasterGeneral]

12 minutes ago, AlSymerz said:

Does everyone who is eating have to listen to the filthy BM too or just me as I cook it?

Just the cook. Everyone else needs to stay the fuck out of the kitchen until it's ready. Thems the rules.

[AlSymerz]

 The mutt doesn't like those rules, he thinks when I'm cooking it means he's getting fed.

(The wife thinks the same thing when I'm in the kitchen but she's not home at the moment. Guess I should start cooking and see if she'll marry me again after tasting the food. If not I'm sure the dog will.)

                                                                                                                                                                                                                                                            

[RexKeltoi]

14 hours ago, RelentlessOblivion said:

I hated having to make hollandaise, warm emulsion sources in general but at least when it came time to be assessed on them, I managed to not have any of them split. Somewhat ironic that finishing culinary school has proved easier than actually finding somewhere that’s willing to give me an opportunity.

on the subject of food tonight‘s dinner is going to be chicken adobo, sadly without the fried garlic for garnish 

 

 

I had several people trying to break into the business from Culinary School come for an interview and tryout but the establishments did not want to give them a chance, its friggin sad. I remember many decades ago trying to get someone to give me a chance when I offered to even work for free at an Italian resto that made the best pizzas in the city and they declined, I was stunned to say the least. A young chef I mentored called me once while I was opening at a resto, someone at his new gig left the hollandaise on the prep table during their insanely busy brunch and it split. They panicked so he called me and I told him how to fix it and it worked. Told them they owe me a free bene if I drop by 😅 Only way to fix a hollandaise is to slowly drizzle more butter over heat, it either emulsifies or your fucked 🤷‍♂️ That being said brunch is usually a shit show that is why they refer to the kitchen staff assigned to the service as the B team 😅

[RexKeltoi]

Cardamom Swedish meatballs in cream sauce with egg noodles and Veal Osso Buco w/gremolata for my wife's lunch tomorrow