Foodies BS Thread.

Also, just made a delicious stir fry. Forgot pics. Used left over ny strip, coconut oil, sirracha, hot sauce, garlic, cumin and an assortment of veggies. Let the heat from the sirracha cook out with the garlic...

 

pulled pork made in the crockpot(dry) because I live in an apartment and can not have a smoker, with a homemade apple bbq sauce and colelslaw (homemade dressing) on a fresh kaiser bun

 

that looks soo good!!

 

I love this thread, as an outside stalker and semi-participant... MTgirl, a salad never made me salivate like that... Lusetacos flank stank, what's the Homer Simpson term for aaauuuuhhhg... pulled pork from futuretacoowner, DEE-LISH. I was about to make a very simple family recipe called "goup" n thought I'd take pics along the way, but now I'm so humbly ashamed! There is so much more life to live, and food is #1 esp with a good paring. If i am so bold i may reveal my pink underbelly

 

I'm the guy with the weird mushroom butt, but these were the pics I was really looking for



Foodies thread, right?



Like, all family, right? Pics of my goup coming up.

 

Un-edited:


Enjoy!

 

easter lunch at the granparents place.

 

Cherry wood smoked yard bird...

 

boooosak

 

Thick cut peppered bacon, chedder, poached free range egg, tomato and avacado on a Montreal style bagel.

 

Damn! That looks like a hangover helper burger right there!

 

X2!

 

So, we found a bunch of fresh eye round steaks on sale for a stupidly cheap price the other day. As such, I have a bunch of it now, and I wanted to try some newish stuff with it.

Now, the eye round is a lot leaner than I normally use, so I figured I'd end up with either a marinade/grill, or a stew/braise type dish. Poking around a little bit, I came across this recipe, purported to be the favorite of former President Gerald Ford. I followed the recipe blindly, as kind of a control...notes will be included through and after as to how I will tweak for the next try later this week.

Ingredients:
1 pound of eye round steaks, thin or medium cut
vegetable oil (or similar....anything with a smoke point above, say, 300ish)
1 large onion, chopped
1/4 tsp thyme
1 tsp seasoned salt
1/2 cup AP flour (for coating)
1 can beef consumme
1 cup burgundy wine
parsley to taste

Method:

1. Heat oil in a skillet over medium to medium-high heat. Add onions, cook until soft and a bit brown, stirring often. This took about 7 minutes on my POS stove.



Remove the onions for later use.

2. Season the steaks with thyme and seasoned salt, then dust them lightly with flour.



Fry the steaks in the skillet over medium-high heat until browned on each side, about ~ 4-5 minutes per side.

* A couple important notes right here. First, I grossly misjudged the volume of steak, and for-fucking-got that I couldn't do this in batches, since I'd need all the steak in the pan at one time in order to braise it. I used too small a pan, as you can see, so the temperature plummeted way too far when I went to brown the meat, and the pan was way too crowded to boot.

I muddled along at this point. Next time, I'll use a bigger skillet with enough room and mass to hold this much cow without dropping so much heat.

Also of note, even lean cuts live eye round will bow up a bit when heated on the first side. If you aren't paying attention, the browning on side A will be along the edges only, and then side B will be brown in round dots in the middle. *sigh* Don't walk away on this one until you've done it a few times.

Lastly, my wife didn't care for the sauce...said it was too strong a wine flavor. I liked it as is, and my daughter did too. I'll tweak the wine down a bit, and adjust the sauce on that step with a bit more flour and cooking time to remove some wine flavor and thicken a bit. *

3. Once browned, pour wine and consumme over steaks. Continue to cook on med-high 4 mins or so, until the wine smell dissipates. Reduce heat to low, slap on the cover, and go do something else for about 45 minutes.

~time passes~

4. Remove steaks from pan. Crank up the heat, reducing sauce by about a third. Use a wooden spoon to get up all the yummy fond on the bottom of the pan (there's a ton of it) and incorporate it into said sauce.

5. Plate, add sauce to steaks, add sides. Steak is fork-tender and yummy.

 

I will try this ^^^. I have never had great luck with eye of round. Always tough and dry when grilled.

 

I like this ! Good job!

 

Yea, that's the lean part. Hence the braise.

If you cook it wet, it can be quite juicy and nummy.

 

mmmm good Staple! Pot roast, taters, and carrots!!!

 

Nom nom nom

I only add in a wee bit o celery and some mushrooms. Otherwise, that there is one of our staple dishes as well. Whole family gets down on that right quick.