Foodies BS Thread.

Looks so good right now.

 

Breaded and fried avacado with chorizo tacos.

 

I never use recipes, but saw this tonight on a site and followed it pretty much exactly as written.
Salmon with basil and thyme and butter. Heat cast iron skillet in 475 oven. Add butter and 1/2 of herbs. Add fish with salt and pepper. In oven for 4 minutes. Turn over, add rest of butter and herbs and finish in oven another 5 minutes. Served with parsley rice and asparagus.

 

That's the reason why I never follow recipes. I like to get ideas from recipes and then adjust to my taste, like using rosemary instead of basil if I feel like it. This time I decided to follow it exact and it turned out good. But like you said, it can be even better.

 

... ^^^ ... Looks fantastic and it's making me crazy hungry.

 

Looks good! add some bell peppers and you would make it great!

 

That's some serious pickle love. Dill?

 

Some goodies going on the grill for the week's dinners.

 

Seems easy enough....directions??

 

So, I do my normal "roast 5-6 pounds of drumsticks because dinner ain't gonna make itself all week" action


Then...I just HAPPEN to have this lovely 12oz bone-in ribeye layin' around.




Salt, fresh ground black pepper, some Slap-Ya-Mama...and into a NASA-hot stainless pan


You want a nice, nummy brown crust. You let the pan sit over high heat for like 5 minutes before you started, right? That's excellent, you WERE paying attention! 3 minutes and flip.

Into the oven (at 500 degrees) for 5 minutes. Then under some foil to on a rack to rest & drain for 5 minutes. While waiting, whip up some IQF veggies....peppers, carrots, broccoli, garlic butter sauce (add some italian seasoning before nuking because reasons)

What else do we have lyin' around....mushroom alfredo noodles from yesterday? Shit yea, nuke 'em up!



Hrm...what to have with...how about that thing you brought home from the tavern last night...



This bachelor is eatin' OK

 

Not currently. My date was looking for it, as she had had it there before and loved it. The server said it was off-rotation ATM but scheduled to come back this fall.

The Trout Slayer is excellent. Just had the one I brought home with dinner and it goes exceedingly well with seared ribeye

 

Steak purists should LOVE this.

It's properly cooked & rested, I'll bet it tastes fuckin' AWSOME, and you made a tangy marinade to use on it. I might not have let the acid work on it quite as long as you did before cooking, but that looks like one damned tasty dinner meat

If someone claims to be a steak purist and gets up in your shit about this, they're just an asshole, and probably smell bad to go WITH having a microdick. Ignore them!

 

On a cut that thin, 5 min should be plenty. I only go over 5 for thicker cuts, say 1" +

 

Glad to help

I don't get up around 10 minutes or more for a rest unless we're talking roast sized territory. Even a slab 1.5" ribeye would only be ~8 min rest. Much more and I think it cools down TOO much.

Now, you get a ~4 pound should out of the crock that looks like a Tob Brady Special Softball? That'll need 15 minutes at least to come down all the way through. Heck, those I'll often re-heat a little after 20-25 minutes to make them nummy for serving at a decent temperature.

 

Half A1 half Heinz has been my go-to marinade for steaks ever since I had it at my Bro-in-law's wedding. I don't always marinate steak, but when I do, it's with that. Delish.