What's for Dinner?
07-17-2006, 12:28 PM
#322
I made filet mignon last night that literally melted in my mouth. My fiancee makes me cook her steaks all the way through - at least med well - and I somehow got it cooked right through but still had it incredibly soft and juicy. I followed a friend's advice for steak:
1) drop it on the med high grill, close the cover for 3 minutes.
2) rotate it 90 degrees, leave it another 7 minutes. Don't open that goddamn cover
3) Flip it, cook until it's done the way you like it.
Worked wonders.
1) drop it on the med high grill, close the cover for 3 minutes.
2) rotate it 90 degrees, leave it another 7 minutes. Don't open that goddamn cover
3) Flip it, cook until it's done the way you like it.
Worked wonders.
07-17-2006, 12:46 PM
#323
Interesting. Interesting.
Originally Posted by Always Dirty
I made filet mignon last night that literally melted in my mouth. My fiancee makes me cook her steaks all the way through - at least med well - and I somehow got it cooked right through but still had it incredibly soft and juicy. I followed a friend's advice for steak:
1) drop it on the med high grill, close the cover for 3 minutes.
2) rotate it 90 degrees, leave it another 7 minutes. Don't open that goddamn cover
3) Flip it, cook until it's done the way you like it.
Worked wonders.
1) drop it on the med high grill, close the cover for 3 minutes.
2) rotate it 90 degrees, leave it another 7 minutes. Don't open that goddamn cover
3) Flip it, cook until it's done the way you like it.
Worked wonders.
Oh, and I'm going to have to grill some asparagus too.
07-17-2006, 07:45 PM
#330
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Originally Posted by thrashkid
*sigh* 
the world for a man who can cook. i survive off of coffee. can bake anything, haven't mastered the whole cooking thing. 
the world for a man who can cook. i survive off of coffee. can bake anything, haven't mastered the whole cooking thing.
07-17-2006, 08:05 PM
#332
Go Giants
Chinese Food - Asked for the spiciest thing on the menu (Beef with Chili), much better.
07-17-2006, 09:08 PM
#333
Suzuka Master
Originally Posted by Whiskers
Chinese Food - Asked for the spiciest thing on the menu (Beef with Chili), much better.
07-17-2006, 09:09 PM
#334
Interesting. Interesting.
Originally Posted by Whiskers
Chinese Food - Asked for the spiciest thing on the menu (Beef with Chili), much better.
Good luck in London - English people have no tolerance for spicy food. I once had an English friend in grad school who thought ketchup was too spicy.
07-17-2006, 09:10 PM
#335
Go Giants
Originally Posted by kurt_bradley
You're a brave man. I love spicy food, but I'm not goign to go about making that request. They laugh at the stupid round eye as they bring out a dish that is nicknamed something to the effect of "spice of death chicken"
But what a nice way to go....My stomach is kind of mad at me.
07-17-2006, 09:13 PM
#336
Go Giants
Originally Posted by wstevens
Good luck in London - English people have no tolerance for spicy food. I once had an English friend in grad school who thought ketchup was too spicy.
And ketchup costs 15 pence in England. I think there was a thread somewhere of really hot sauces online...I may need to revisit, although customs may consider it a lethal weapon.
07-17-2006, 09:16 PM
#337
teh Senior Instigator
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Originally Posted by kurt_bradley
You're a brave man. I love spicy food, but I'm not goign to go about making that request. They laugh at the stupid round eye as they bring out a dish that is nicknamed something to the effect of "spice of death chicken"
I get a kick at ethnic places because I always ask them to make it as spicy as possible. (I eat real spicy food often), more then a few times the chef's have come out to see if I can handle what they make.
I went to a thai place a few years ago and the chef came out w/ this huge grin thinking there was no way this white boy could handle it. I ate the whole thing then he brough tout another dish because he wasn't satisfied that I ate it all. T he 2nd dish was HOT, but I ate it. Now when we go back the same chef comes out and shows me to all the new guys working there
07-18-2006, 12:23 AM
#339
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Originally Posted by CLpower
I get a kick at ethnic places because I always ask them to make it as spicy as possible. (I eat real spicy food often), more then a few times the chef's have come out to see if I can handle what they make.
07-18-2006, 12:26 AM
#340
The Oracle of Acurazine!
Originally Posted by JJ4Short
Roti = Teh Great
Didn't know indians ate roti, then again a lot of caribbean meals have East Indian ties.
Didn't know indians ate roti, then again a lot of caribbean meals have East Indian ties.
that's all Punjabis eat... roti with everything.
07-20-2006, 08:14 PM
#344
Swiss Steak tonight.....
Sliced round steak----add meat tenderizer, pepper, and flour.
Pound it out thin with a mallet.
Saute it in oil until very bronwed.
Drain off most of oil----leave some and all of the flour bits that have fallen off.
add tomato sauce, garlic, more pepper and simmer for 1.5 hours.
Served with mash taters and corn........
Sliced round steak----add meat tenderizer, pepper, and flour.
Pound it out thin with a mallet.
Saute it in oil until very bronwed.
Drain off most of oil----leave some and all of the flour bits that have fallen off.
add tomato sauce, garlic, more pepper and simmer for 1.5 hours.
Served with mash taters and corn........
07-20-2006, 08:16 PM
#345
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Teriyaki Chicken and rice 
07-20-2006, 08:26 PM
#346
Go Giants
Multigrain cherrios.
07-23-2006, 08:23 PM
#349
The Creator
Yesterday, Stuffed Poblano Peppers...
This is improvised with what was in the kitchen...
- Preheat oven to 400F
- Prepare about a cup of plain ol' long grain rice, add Saffron or Turmeric for color/flavor (whichever you prefer - let's not be snobby)
- Cut the tops off about 4 large Poblano Peppers, chop any excess flesh from the tops.
- Saute an Onion (whatever type you prefer), a couple cloves of garlic (to taste), chopped peppers.
- Add a can of Black Beans and 4 small, peeled, Tomatoes (canned is fine); continue sauteeing (briefly)
- Add Coriander and toast (or Cilantro if you're into it)
- Add rice to mixture; remove from heat. Season with Salt/Pepper to taste
- Stuff Poblano halves with rice & bean mixture and cheese (preferably oaxacan, but montery jack [sans colby], or even mozarella would do)
- Bake at 400F until cheese is golden and bubbly, about 30 minutes.
Like I said, I just used whatever I had in the kitchen. This is a real easy meal, you really can't mess it up whatever way you want to do it.
This is improvised with what was in the kitchen...
- Preheat oven to 400F
- Prepare about a cup of plain ol' long grain rice, add Saffron or Turmeric for color/flavor (whichever you prefer - let's not be snobby)
- Cut the tops off about 4 large Poblano Peppers, chop any excess flesh from the tops.
- Saute an Onion (whatever type you prefer), a couple cloves of garlic (to taste), chopped peppers.
- Add a can of Black Beans and 4 small, peeled, Tomatoes (canned is fine); continue sauteeing (briefly)
- Add Coriander and toast (or Cilantro if you're into it)
- Add rice to mixture; remove from heat. Season with Salt/Pepper to taste
- Stuff Poblano halves with rice & bean mixture and cheese (preferably oaxacan, but montery jack [sans colby], or even mozarella would do)
- Bake at 400F until cheese is golden and bubbly, about 30 minutes.
Like I said, I just used whatever I had in the kitchen. This is a real easy meal, you really can't mess it up whatever way you want to do it.
07-23-2006, 08:37 PM
#351
Go Giants
Im sure it tastes good, but the stuff pepper looks like the monster plant from Little Shop of Horrors.....Went to On the Borders tonight and asked for the spiciest thing on the menu (Carne Asada something....By the way, is Carne Asada the mexican word for cheap tasteless steak?)...Meh....
07-23-2006, 08:40 PM
#354
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Originally Posted by Whiskers
Im sure it tastes good, but the stuff pepper looks like the monster plant from Little Shop of Horrors.....Went to On the Borders tonight and asked for the spiciest thing on the menu (Carne Asada something....By the way, is Carne Asada the mexican word for cheap tasteless steak?)...Meh....
07-23-2006, 08:42 PM
#355
Go Giants
Originally Posted by Big Duhty
Hey...You're the one that went to One the Border
07-23-2006, 08:44 PM
#357
Go Giants
Originally Posted by zeroday
on the border is pretty good...tough to fuck up rice beans and cheese.
Anyone still have a Chi Chis?
07-23-2006, 08:47 PM
#358
The Creator
Tonight: Rigatoni w/ Classic Basil Pesto
Pesto can be made a million ways, this is the quick, easy, and traditional Basil Pesto. Simply made and folded into a pasta of choice.
With quick, easy, and simple in mind, I'm using a Food Processor here. Ideally, Pesto would be made in a mortar & pestle.
Ingredients:
Steps:
- Bring 6 quarts of water to boil, add 2 tbs of Salt, add Pasta. Prepare Pesto...
- In Food Processor, combine the Basil, Pine Nuts, and Garlic.
- While processing, slowly drizzle Olive Oil into Basil mixture.
- Continue processing, slowly combine Parmesan.
- Taste, add Salt as needed.
- Optionally, season with fresh Black Pepper.
- When Pasta is al dente, remove from water (reserve a bit of the pasta water), drain (but do not rinse).
- Toss Pesto into Pasta, sprinkling with Pasta Water as necessary to achieve desired feel.
Yum. Enjoy.
Pesto can be made a million ways, this is the quick, easy, and traditional Basil Pesto. Simply made and folded into a pasta of choice.
With quick, easy, and simple in mind, I'm using a Food Processor here. Ideally, Pesto would be made in a mortar & pestle.
Ingredients:
- 2 cups Basil, fresh
- 1/4 cup Pine Nuts
- 2 Garlic Cloves
- 1/2 cup Extra Virgin Olive Oil (+/- to achieve desired texture)
- 1/4 cup Parmesan
- Salt (kosher, about a 1/4 teaspoon, or to taste. Depends on the Parmesan you buy, really)
Steps:
- Bring 6 quarts of water to boil, add 2 tbs of Salt, add Pasta. Prepare Pesto...
- In Food Processor, combine the Basil, Pine Nuts, and Garlic.
- While processing, slowly drizzle Olive Oil into Basil mixture.
- Continue processing, slowly combine Parmesan.
- Taste, add Salt as needed.
- Optionally, season with fresh Black Pepper.
- When Pasta is al dente, remove from water (reserve a bit of the pasta water), drain (but do not rinse).
- Toss Pesto into Pasta, sprinkling with Pasta Water as necessary to achieve desired feel.
Yum. Enjoy.
07-23-2006, 08:48 PM
#360
The Creator
Originally Posted by Whiskers
Im sure it tastes good, but the stuff pepper looks like the monster plant from Little Shop of Horrors..... Can't really dispute that.