What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[Baby Lee]

Originally Posted by Fried Meat Ball!

We all screw up sometimes. Even the best restaurants over cook a steak every now and then. I still posted, willing to accept my beatings.

Saaaah-LUT!!!

[Fire Me Boy!]

Originally Posted by Fried Meat Ball!

We all screw up sometimes. Even the best restaurants over cook a steak every now and then. I still posted, willing to accept my beatings.

I'm seriously going to blame the pics on my lighting. Most of the pics I take aren't with my phone and have better lighting. I wasn't inclined to bring out the big camera for an overcooked steak.

[Baby Lee]

Originally Posted by Fried Meat Ball!

I'm seriously going to blame the pics on my lighting. Most of the pics I take aren't with my phone and have better lighting. I wasn't inclined to bright out the big camera for an overcooked steak.

It was cute that you put the butter pat on it, like a fancy bow on a butt-ugly baby's head.

[Fire Me Boy!]

Originally Posted by Baby Lee

Saaaah-LUT!!!

I'll redeem myself this weekend. Somehow.

[Fire Me Boy!]

Originally Posted by Baby Lee

It was cute that you put the butter pat on it, like a fancy bow on a butt-ugly baby's head.

That was only an effort to improve flavor. I didn't exactly garnish with thyme and rosemary sprigs to dress up the ugly baby.

[In58men]

Originally Posted by Fried Meat Ball!

The color is bad fluorescent lighting. And I overcooked it. Medium mostly, with a touch of med rare next to the bone and some med well right at the tip of the strip. Overall, pretty disappointed.

It cooked faster than I anticipated (and I cook porterhouse maybe once a year).

Gimme a ribeye any day. I can't even remember the last time I screwed up a ribeye.

You'll be your biggest critic. I like when people own up to their mistakes. Some people on here think they're the next Gordon Ramsay.

[Hammock Parties]

looks fine, i'd destroy it and your toilet

[Hammock Parties]

i had 5 scrambled eggs, couple ounces of frozen jimmy dean sausage, and a homegrown tomato all diced up and cooked together with some cumin, salt and pepper

i can't WAIT to shit

[BucEyedPea]

Originally Posted by lewdog

Really?! I just assumed he was gay. Really comes off like that. Not that I care. I watch him and read his recipes quite a bit. He knows his shit.

He's also a devout Christian. Iirc, he brings a Bible with him when he travels.

[BucEyedPea]

Originally Posted by Fried Meat Ball!

I'm seriously going to blame the pics on my lighting. Most of the pics I take aren't with my phone and have better lighting. I wasn't inclined to bring out the big camera for an overcooked steak.

Don't feel bad I screwed up the apricot chicken recipe.

[Fire Me Boy!]

Originally Posted by Inmem58

You'll be your biggest critic. I like when people own up to their mistakes. Some people on here think they're the next Gordon Ramsay.

Like I said, we all make mistakes, even the best in the biz. I've even blogged about my failures before.

I'm not sure what I did with this one (beyond overcooking it, obviously). It's one of two things: I either mistimed it (don't think so), or my grill was hotter than normal. I'm thinking the grill was hotter than I'm used to, and I rarely pay attention to my grill thermometer since my dampeners are set for where I like it. I just cleaned out my ash catcher, so it probably was getting better air flow than it's used to.

[Fire Me Boy!]

Originally Posted by BucEyedPea

Don't feel bad I screwed up the apricot chicken recipe.

Bummer! What happened?

[BucEyedPea]

Originally Posted by Fried Meat Ball!

Bummer! What happened?

I didn't want to go out to buy more chicken. So didn't pay as much attention to the split breasts, bone-in and skin-on, just the ingredients. I just thawed out what I had on hand--two one of my boneless skinless.

Once I saw how dark that sauce was, I started doubting the recipe and went back to read it again.* I kept comparing the picture to it and couldn't understand how yours was so orange. Soy sauce is really dark.
I used the Tamari because soy sauce has wheat in it, but it's the same thing.

Anyhow, as I looked at that black bowl, I started thinking how the fat from the skin must mix with the sauce. Plus my breasts were small, they cooked fast, and weren't in the oven that long. So mine came out very dark brown.

It still tasted pretty good but not as good as that pic looked. The SO liked it. I saved the leftover sauce. I am going to try it again with the right chicken cuts. I think that is the key and the length of cooking time.

My sides were great! I made coconut jasmine rice then added finely chopped scallions to it when cooked. I made asparagus, only because the green beans at my farmer's market and closer supermarket had too many dark spots. I made a nice green salad with a homemade citrus basil vinaigrette that was delicious.


*BTW, I think a comma and hyphens would have helped in the first part of the recipe, because I just I still didn't get the "skin-on" immediately particularly when the skin easily seen in the pic. You can tell the bone is there easily. Or I need glasses. Plus what was that "O" in front of each ingredient? I kept wondering if it had some meaning, though I just chalked it up to something that happens when you cut and paste from another document into another program.

[Fire Me Boy!]

Originally Posted by BucEyedPea

I didn't want to go out to buy more chicken. So didn't pay as much attention to the split breasts, bone-in and skin-on, just the ingredients. I just thawed out what I had on hand--two one of my boneless skinless.

Once I saw how dark that sauce was, I started doubting the recipe and went back to read it again.* I kept comparing the picture to it and couldn't understand how yours was so orange. Soy sauce is really dark.
I used the Tamari because soy sauce has wheat in it, but it's the same thing.

Anyhow, as I looked at that black bowl, I started thinking how the fat from the skin must mix with the sauce. Plus my breasts were small, they cooked fast, and weren't in the oven that long. So mine came out very dark brown.

It still tasted pretty good but not as good as that pic looked. The SO liked it. I saved the leftover sauce. I am going to try it again with the right chicken cuts. I think that is the key and the length of cooking time.

My sides were great! I made coconut jasmine rice then added finely chopped scallions to it when cooked. I made asparagus, only because the green beans at my farmer's market and closer supermarket had too many dark spots. I made a nice green salad with a homemade citrus basil vinaigrette that was delicious.


*BTW, I think a comma and hyphens would have helped in the first part of the recipe, because I just I still didn't get the "skin-on" immediately particularly when the skin easily seen in the pic. You can tell the bone is there easily. Or I need glasses. Plus what was that "O" in front of each ingredient? I kept wondering if it had some meaning, though I just chalked it up to something that happens when you cut and paste from another document into another program.

To answer the "O" query - that's SR being SR. That's O for "of". For instance: one 10 oz. jar (of) apricot preserves.

The sauce is dark to start, but it lightens up some with the chicken drippings. If I end up doing this again with my sous vide modifications, I'll probably pour the accumulated juices into the sauce and give it a quick boil.

[BucEyedPea]

Heh! Heh! Yeah I wondered if those "Os" were something special and I was doing something wrong.

I am going out now to get the right chicken but want to ask you, how large were yours when you made it. Because that's a boat load of sauce and you cook it for awhile, first on high heat and then lower for a long time. I'm afraid if the breast is too small, that it will be nearly done at the higher heat's time.