What's Cooking?

[snagged in outlet 3]

1 hour ago, ness said:

All on a per diem I hope  

Absolutely 😁. No limit 

[rps]

22 hours ago, Mitch f said:

So many things I want to say...thanks for the plate rotation!

To start with the scallops look amazing. I bought an EZ fermenter the other day and haven’t used it yet. Can’t wait to start the Kraut, Kimchee, and pickles @Johnsfolly

 

Not meaning to appear pedantic, but the chefs who taught insisted the protien went 8:00, the starch went 5:00, and the veg went 2:00. Yes! Ness' plating would have pleased them.

[rps]

I have a braise going. Smoked Bratwurst with smoked paprika, tomatoes, the trinity, and potatoes. Picture later.

[ness]

Indoor-grilled chicken tenders marinated in Greek salad dressing and drizzled with a little Tiger Sauce (inspired by @Terrierman's post the other day), more red lentils, butternut squash and some Italian green beans. Messing with a new camera -- needed to fix the depth of field, but I was hungry  

 

[rps]

[Terrierman]

Does it make me a goober if I buy Lawry's Seasoned Salt in the restaurant size container?  What a great multi purpose seasoning to add just  bit of flavor.

[MOPanfisher]

24 minutes ago, Terrierman said:

Does it make me a goober if I buy Lawry's Seasoned Salt in the restaurant size container?  What a great multi purpose seasoning to add just  bit of flavor.

Nope, you may or may not be a goober for other reasons, but I haven't seen you at any of the regional goober meetings.  I use lots of Lowrys and Cavendars.

[Terrierman]

15 hours ago, rps said:

Not meaning to appear pedantic, but the chefs who taught insisted the protien went 8:00, the starch went 5:00, and the veg went 2:00. Yes! Ness' plating would have pleased them.

I was a waiter in the formal dining room at Cottey College in Nevada when I was a senior in High School.  I know how to set a table, serve food and drink and clear.  Talk about pedantic.  There's a right way and wrong way to do everything associated with fine dining.

[MOPanfisher]

Way back when I was a freshman in high school, the freshman class had to serve and clear for the junior/senior banquet or something.  I remember getting several days of instruction and practice in how to set plates and dinner ware, proper clearing and serving etc.  What was funny was the ONLY person in the entire small school who would have noticed was the home ec teacher who was instructing us, nobody else knew or really cared.  But everything has a proper way it should be done (or several options) and sometimes there is a reason, sometimes it's just because dam it that is how you do it.  LOL be a rebel if there is no referee and no money on the line do it how you want.

[ness]

15 hours ago, ness said:

Indoor-grilled chicken tenders marinated in Greek salad dressing and drizzled with a little Tiger Sauce (inspired by @Terrierman's post the other day), more red lentils, butternut squash and some Italian green beans. Messing with a new camera -- needed to fix the depth of field, but I was hungry  

I set this one up on Pacific time, because I was feeling west coasty.