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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 140 of 1058
  1. Apr 25, 2012 at 10:33 AM
    #2781
    toughtaco

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    toughtaco Well-Known Member

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    ^^Definitely good. I usually make it fritatta style but I didnt have time this morning. The wife was on her way to work and I had the 4 year old chef in there with me. You just parboil the asparagus. Chop the onion and make it as you would any omelette, like I said I was in too much of a rush to even make this look like an omelette. You wont be disappointed.....
     
    toughtaco, Apr 25, 2012
    #2781
  2. Apr 25, 2012 at 1:02 PM
    #2782
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Sweet! Sounds simple enough and I will def try it one day.
     
    DeeKay21, Apr 25, 2012
    #2782
  3. Apr 25, 2012 at 3:46 PM
    #2783
    toughtaco

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    toughtaco Well-Known Member

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    Don't forget to take pics.....
     
    toughtaco, Apr 25, 2012
    #2783
  4. Apr 25, 2012 at 3:48 PM
    #2784
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    10-4!!
     
    DeeKay21, Apr 25, 2012
    #2784
  5. Apr 25, 2012 at 5:00 PM
    #2785
    toughtaco

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    toughtaco Well-Known Member

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    Haha.... I am planning on doing something gourmet this weekend in the kitchen. I dont know what yet just thinking right now.......
     
    toughtaco, Apr 25, 2012
    #2785
  6. Apr 26, 2012 at 4:28 PM
    #2786
    Xaks

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    Xaks Cranky & often armed sysadmin

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    Running a little late today, so I don't have any pics of the prep, just the end result.

    Pork tenderloin: garlic, black pepper, italian spice. In the crock pot on a bed of diced mushrooms, onions, and celery. Low temp for 7 hours. Slice and top with some of the aromatics.

    Tomato basil penne.

    Creamed corn (frozen, but still damn tasty).

    Dinner is served!

    [​IMG]
     
    Xaks, Apr 26, 2012
    #2786
  7. Apr 26, 2012 at 6:09 PM
    #2787
    toughtaco

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    toughtaco Well-Known Member

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    ^^^I love creamed corn.....
     
    toughtaco, Apr 26, 2012
    #2787
  8. Apr 26, 2012 at 6:14 PM
    #2788
    LUSETACO

    #2788
    LUSETACO Here for the Taco Pron

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    I love to take fresh corn off the cob and cook it in butter and cream....OH YEAH! :D
     
    LUSETACO, Apr 26, 2012
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  9. Apr 26, 2012 at 6:26 PM
    #2789
    toughtaco

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    toughtaco Well-Known Member

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    ^^I guess I should start making it from scratch.... I guess I love fanned creamed corn
     
    toughtaco, Apr 26, 2012
    #2789
  10. Apr 26, 2012 at 6:28 PM
    #2790
    Xaks

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    Xaks Cranky & often armed sysadmin

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    There's always a veggie on the plate for dinner at my house, even if its a frozen one :)

    ALWAYS!
     
    Xaks, Apr 26, 2012
    #2790
  11. Apr 26, 2012 at 6:38 PM
    #2791
    toughtaco

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    Veggies are good,this year I am trying for fresh veggies more then any. I am actually trying to cook a very organic veggies style meal time for most of this summer. I am getting into CSA so I have lots of garden fresh veggies to make....
     
    toughtaco, Apr 26, 2012
    #2791
  12. Apr 26, 2012 at 8:51 PM
    #2792
    AsianAnts

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    AsianAnts just an AnT

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    opened the fridge and said to myself, I WANT EGGS WITH SPINACH AND MUSHROOMS..... and so i made eggs.. spinach .. and mushrooms.......i also baked chicken using dry BBQ seasoning and wrapped a few bacons around it... breakfast meal for dinner ;)

    had to use bacon before they start going bad lol

    [​IMG]

    IMAG0021.jpg
     
    AsianAnts, Apr 26, 2012
    #2792
  13. Apr 26, 2012 at 11:44 PM
    #2793
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Good job guys!! ^^^
     
    DeeKay21, Apr 26, 2012
    #2793
  14. Apr 27, 2012 at 5:36 AM
    #2794
    toughtaco

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    toughtaco Well-Known Member

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    That breakfast looks good!!!!
     
    toughtaco, Apr 27, 2012
    #2794
  15. Apr 27, 2012 at 8:47 AM
    #2795
    CantSitStill

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    CantSitStill Well-Known Member

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    ImageUploadedByTapatalk1335541586.540535.jpgSteak and eggs with leftover porterhouse. Yum
     
    CantSitStill, Apr 27, 2012
    #2795
  16. Apr 27, 2012 at 8:52 AM
    #2796
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Looks good T! ^^
     
    DeeKay21, Apr 27, 2012
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  17. Apr 27, 2012 at 9:47 AM
    #2797
    Boerseun

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    Boerseun Well-Known Member

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    Everything on this page looks good!
     
    Boerseun, Apr 27, 2012
    #2797
  18. Apr 27, 2012 at 9:54 AM
    #2798
    toughtaco

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    toughtaco Well-Known Member

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    ^^^This!!!!
     
    toughtaco, Apr 27, 2012
    #2798
  19. Apr 27, 2012 at 4:36 PM
    #2799
    Xaks

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    Xaks Cranky & often armed sysadmin

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    OK, so, I've gotten a couple of questions regarding my steak method. And, looking back at that post I made, I think y'all are correct in that I was too vague or flat-out unclear. So, a small interruption of the normal flow of the thread to clarify.

    Here's the original quip:

    "Take them out of the fridge at least an hour before you're planning to cook. I put them on a cutting board, then lay a paper towel down atop, and put the second board face down on that. Flip, put down paper towel on the second side, replace the board, flip again.

    The first paper towel has sucked up all kinds of water from the surface of the meat. Pull it off, put a fresh one down, flip the pile back over. The second paper towel, on the other side, sucked up all kinds of water from THAT side. Peel it off and discard. Put down a new paper towel.

    I do this until a full minute on a clean paper towel barely leaves a mark. Usually takes 6-8 towels to do this."

    Here's a bit more specific data, with pics!

    Start with your ribeyes on a cutting board:

    0011_24e6e2e6c62af5f4c75721e92ee306b114c2831c.jpg

    Lay down a paper towel on them

    2012-04-27155937_dbd1b60622911507daa83a35732b1ff62345cb08.jpg

    Then put another cutting board over the top, face down. Flip the whole thing over. Remove the cutting board, and put down a paper towel, then replace the board.

    2012-04-27160100_0d072749f557eb2eae6def65068f2d489e890724.jpg

    Put a weight on top (not too big, just a bit) and let it sit a minute.

    2012-04-27160356_d424c818cd43fb739e46d6d8b0eeb6a019315452.jpg

    Now, replace the paper towels on BOTH sides with clean ones, then put it back together again.

    2012-04-27160035_428291964a3b86f507f9a062449893db5e3c74c3.jpg

    Eventually, after about 4 or 5 pairs of paper towels, even with the weight on top you're going to get to a point where the _RAW MEAT_ after laying ona fresh towel for a full minute leaves this much behind:

    2012-04-27160551_0ba380bdb141c118d4f7b2995066b386e65489cb.jpg

    Now, what in the hell? WHY on gods green earth would I do all this?

    First, water brings NOTHING to the party. No taste, no nutrition, nothing. Plus, it actually works against you by diluting what flavor is there, and blocking your browning process. AND, when you get to the seasoning, if the water isn't there, salt will bring more flavor INTO the meat as you let it sit! Watch.

    One you've gotten ALL the water off the outside of the meat, season up. I use two hefty pinches of salt per side, plus simple fresh cracked pepper and a dash of Old Bay. The wife loves Montreal Steak Seasoning, so she gets that:

    2012-04-27160849_6abe6de01686466e145070954ee15c26b6072d32.jpg

    I put the cutting board back over the steaks as I need to make sure my kitchen 'assisant' can't get to them. At this point, let them SIT for an hour before grilling. Then you can grill as we discussed.


    Why go through all this?

    2012-04-27173007_afd343349e8b6644d79f4c36d391b6007b014bc2.jpg


    How good is it? Well, while I eat...

    [​IMG]

    Ceiling cat is watching me masticate.
     
    Xaks, Apr 27, 2012
    #2799
  20. Apr 28, 2012 at 3:26 PM
    #2800
    CantSitStill

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    CantSitStill Well-Known Member

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    Wow. I've seen this type of method before, but now I'm gonna have to try it. Except for the water removal, I do very much the same. A good piece of meat really doesn't need anything other than salt and pepper. IMO
     
    CantSitStill, Apr 28, 2012
    #2800
Page 140 of 1058

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