I feel like I'm doing a disservice to the cow when I have to cook a steak well done.
i hate this. my wife likes it well done... ugh! ive finally got her to begin ordering medium well... whew! baby steps.
Well, one problem I've run into is that so many places seem to define "medium well" as "still almost entirely raw," so I've kind of slid into the habit of ordering well done in order to get medium well, ya know? I do like steak to be more cooked than uncooked.
Also, cosign that there are few things doper than putting on a great record while preparing a great meal.
I used to split food with my roomate in collage. I would cook and he would do dishes. We would split the cost of food down the middle. It worked out great, because I love to cook and I hate dishes. One night I hooked up some nice NY Strip Steaks, we sit down to eat and he pours katchup all over the damn thing.
St Pattys day is comin up. If anyone is doing corned beef I highly recommend braising w/ Guiness ( and a splash of dill pickle juice). I did one sunday and it turned out good. Beats the boiled/crock pot method.
[ I am also addicted to the Food Network. I did see a bit of Top Chef the other night and it looked pretty good. It's not on Food Network though so I don't see it often. It's crazy how many cooking shows are on nowadays.
Co-sign. Have been a big fan since it started. I do miss some of their old shows however. Chef's Tour with Boudain (Sp?) and The Naked Chef with Jamie Oliver. Boudain was on the Travel Network, but I'm not sure whether that lasted.
I'm sick of Emeril however. He fucks up so many dishes it's ridiculous. One night he was making Asian dishes and was suppose to be making some Vietnamese Pho, except he overcooked the noodles. They were a big mass of starch by the time he was done and he actually served that. Plus, he's always saying, we have to cook this for 15-20 minutes, and then he goes right into the next step as if that cooking time wasn't important to the dish.
St Pattys day is comin up. If anyone is doing corned beef I highly recommend braising w/ Guiness ( and a splash of dill pickle juice). I did one sunday and it turned out good. Beats the boiled/crock pot method.
we made some cabbage and beef today in the high school. one bol looks at ther recipe and mistook beef for beer...i had to affirm his good instincts. classic combination
I was watching the food network once in my old apartment and looked at the tv and thought I saw a porn on the food network. Nah I couldn't of. Looked back and it was gone. Next thing you know it was on again. I heard the audio form the food network but for three seconds a porno was playing and it was a close up of a couple banging. Somebody must of gotten fired. I was thinking to myself that's one way to baste your meat...
My thing lately is....... Baked salmon with old bay seasoning sprinkled on top .... steamed broccoli (plain)..... brown rice (plain)...... and a couple glasses of water to wash it all down. After that I take a shot of flax seed oil and call it a night.
I've been dieing for a crawfish boil for months now.
I heard KATRINA has raised the prices of crawfish like crazy.
Yup. Article in NYTimes a couple weeks back (Weds. dining section) about how all the hurricanes decimated this years crawfish harvest. None to be had, even for the locals. Prices are through the roof...
I've been dieing for a crawfish boil for months now.
I heard KATRINA has raised the prices of crawfish like crazy.
Yup. Article in NYTimes a couple weeks back (Weds. dining section) about how all the hurricanes decimated this years crawfish harvest. None to be had, even for the locals. Prices are through the roof...
Maybe next summer on the mudbugs.
Scallops are going up in price too. Nothing to do with hurricanes though. My buddy is a scallop fisherman. He's killing it right now.
I've been dieing for a crawfish boil for months now.
I heard KATRINA has raised the prices of crawfish like crazy.
Yup. Article in NYTimes a couple weeks back (Weds. dining section) about how all the hurricanes decimated this years crawfish harvest. None to be had, even for the locals. Prices are through the roof...
Maybe next summer on the mudbugs.
Scallops are going up in price too. Nothing to do with hurricanes though. My buddy is a scallop fisherman. He's killing it right now.
Funny the fluctuations on these shellfish...last summer, Lobster prices went up like crazy. Part of it was the cost of gas being passed on to the consumer. But still...on vacation in Maine, I bought a roadside Lobster Roll (no mayo...butter ONLY!) for $14.
I'll choose Lobsters (I'm in the northeast) but Crawfish boils are the most fun.
I'll take Oysters over all of 'em. Favorite food.
Dont sleep on MUSSELS.
I ain't sleepin' on 'em. And scallops are great, too.
But NOTHING on earth beats a tray full of shaved ice, a doze oysters resting on top, with a little lemon and some shallots in prosecco. Maybe a cold beer or a glass of white wine?
I keep a picture of an oyster hanging above my desk at work.
I'll choose Lobsters (I'm in the northeast) but Crawfish boils are the most fun.
I'll take Oysters over all of 'em. Favorite food.
I'll take them all...raw oysters are the shit...When I go out to eat I usually stay away from labor intensive dishes. Like u-peel shrimp...get the f-- outta here. How about you peel it buddy!
1. oysters on the half shell 2. lobster tails franchese 3. crawfish boils 4. blue claws...move them up two spots if I don't have to clean them
I've been dieing for a crawfish boil for months now.
I heard KATRINA has raised the prices of crawfish like crazy.
Yup. Article in NYTimes a couple weeks back (Weds. dining section) about how all the hurricanes decimated this years crawfish harvest. None to be had, even for the locals. Prices are through the roof...
Maybe next summer on the mudbugs.
Scallops are going up in price too. Nothing to do with hurricanes though. My buddy is a scallop fisherman. He's killing it right now.
Funny the fluctuations on these shellfish...last summer, Lobster prices went up like crazy. Part of it was the cost of gas being passed on to the consumer. But still...on vacation in Maine, I bought a roadside Lobster Roll (no mayo...butter ONLY!) for $14.
Did you hit Red's Eats in Wiscasset??? The lobster roll of the century!
Did you hit Red's Eats in Wiscasset??? The lobster roll of the century!
That was the one, my friend. "Over 1 lobster in every roll!" I had just gotten engaged the night before in Portland, (at Hugo's restaurant, by the way...phenomenal. WELL worth the trip.) and we went to Red's to celebrate.
Did you hit Red's Eats in Wiscasset??? The lobster roll of the century!
That was the one, my friend. "Over 1 lobster in every roll!" I had just gotten engaged the night before in Portland, (at Hugo's restaurant, by the way...phenomenal. WELL worth the trip.) and we went to Red's to celebrate.
Did you try the onion rings ???
Congrats on the engagement!
We were in Maine for two days. We ate at Red's twice and took home a cooler full of lobster rolls.
Did you hit Red's Eats in Wiscasset??? The lobster roll of the century!
That was the one, my friend. "Over 1 lobster in every roll!" I had just gotten engaged the night before in Portland, (at Hugo's restaurant, by the way...phenomenal. WELL worth the trip.) and we went to Red's to celebrate.
Did you try the onion rings ???
Congrats on the engagement!
We were in Maine for two days. We ate at Red's twice and took home a cooler full of lobster rolls.
Aw hell yeah...O rings on the side. My lady worked in Maine for years in the summer, so she was a seasoned vet. It was my first trip. Like I said, cause for celebration.
I like anywhere that doesn't make a Lobster roll with mayo...what a waste of good lobster those are. Good lookin' out on the cooler strut.
Here's my contribution: Mulligatawny Soup, It can be made with chicken or tofu (I tend to make it this way)
INGREDIENTS: 1 medium onion, chopped 4 stalks celery, chopped 2 carrots, diced 1/2 cup butter 3 tablespoons all-purpose flour 1 tablespoon curry powder (I usually end up doubling or tripling this, add based on taste) 8 cups chicken or vegetable broth 1 green apple, cored and chopped 1/2 cup white rice 1 chicken breast cut into cubes (or substitute tofu, cut into cubes, pan fry, set aside and salt to taste) ground black pepper to taste 2 pinches dried thyme 1 cup half and half
DIRECTIONS: Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.
VERY IMPORTANT: Use real broth or this stuff: this works very well, don't use bullion.
One recipe I haven't been able to find is snapper soup. Tons of restaurants used to sell it. Not so many now. I wouldn't mind giving it a go. The Fulton market sell turtles all I need is a good recipe. Wacking the turtle would be but sometimes you got to break some eggs to make an omelette.
Couldnt you get pre-shellsmashed fresh turtle meat.
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
Couldnt you get pre-shellsmashed fresh turtle meat.
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
If your in New York City, there's a place in the 50's in Manhattan that sells Alligator Stew. I'll give the name later......forgot.
Couldnt you get pre-shellsmashed fresh turtle meat.
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
Interesting you should mention this--I was just having a discussion about how Joy Of Cooking used to contain turtle recipes. Turtles used to be reasonably popular delicacy; now, for whatever reason, they've disapeared from our diet like so much else. Keep me posted on whether you get a turtle recipe.
Also, folks need to check out tampopo for a turtle as food scene...
Comments
St Pattys day is comin up. If anyone is doing corned beef I highly recommend braising w/ Guiness ( and a splash of dill pickle juice). I did one sunday and it turned out good. Beats the boiled/crock pot method.
Co-sign. Have been a big fan since it started. I do miss some of their old shows however. Chef's Tour with Boudain (Sp?) and The Naked Chef with Jamie Oliver. Boudain was on the Travel Network, but I'm not sure whether that lasted.
I'm sick of Emeril however. He fucks up so many dishes it's ridiculous. One night he was making Asian dishes and was suppose to be making some Vietnamese Pho, except he overcooked the noodles. They were a big mass of starch by the time he was done and he actually served that. Plus, he's always saying, we have to cook this for 15-20 minutes, and then he goes right into the next step as if that cooking time wasn't important to the dish.
we made some cabbage and beef today in the high school. one bol looks at ther recipe and mistook beef for beer...i had to affirm his good instincts. classic combination
Thai Green Curry/Beef Stew
Jerk Pork Chops
Roasted Duck w/ Tarragon Mustard Sauce
Yellow Rice w/ Red Beans y Chorizo
Stir-fried Jerk Tofu
New Orleans Shrimp Boil(indoor style)
Habanero Hamburgers
Ps..........
gotta make your own chicken stock and sofrito
I've been dieing for a crawfish boil for months now.
I heard KATRINA has raised the prices of crawfish like crazy.
Yup. Article in NYTimes a couple weeks back (Weds. dining section) about how all the hurricanes decimated this years crawfish harvest. None to be had, even for the locals. Prices are through the roof...
Maybe next summer on the mudbugs.
Scallops are going up in price too. Nothing to do with hurricanes though. My buddy is a scallop fisherman. He's killing it right now.
Funny the fluctuations on these shellfish...last summer, Lobster prices went up like crazy. Part of it was the cost of gas being passed on to the consumer. But still...on vacation in Maine, I bought a roadside Lobster Roll (no mayo...butter ONLY!) for $14.
choose one
I'll choose Lobsters (I'm in the northeast) but Crawfish boils are the most fun.
I'll take Oysters over all of 'em. Favorite food.
Dont sleep on MUSSELS.
I ain't sleepin' on 'em. And scallops are great, too.
But NOTHING on earth beats a tray full of shaved ice, a doze oysters resting on top, with a little lemon and some shallots in prosecco. Maybe a cold beer or a glass of white wine?
I keep a picture of an oyster hanging above my desk at work.
I'll take them all...raw oysters are the shit...When I go out to eat I usually stay away from labor intensive dishes. Like u-peel shrimp...get the f-- outta here. How about you peel it buddy!
1. oysters on the half shell
2. lobster tails franchese
3. crawfish boils
4. blue claws...move them up two spots if I don't have to clean them
Did you hit Red's Eats in Wiscasset??? The lobster roll of the century!
That was the one, my friend. "Over 1 lobster in every roll!" I had just gotten engaged the night before in Portland, (at Hugo's restaurant, by the way...phenomenal. WELL worth the trip.) and we went to Red's to celebrate.
Did you try the onion rings
Congrats on the engagement!
We were in Maine for two days. We ate at Red's twice and took home a cooler full of lobster rolls.
Aw hell yeah...O rings on the side. My lady worked in Maine for years in the summer, so she was a seasoned vet. It was my first trip. Like I said, cause for celebration.
I like anywhere that doesn't make a Lobster roll with mayo...what a waste of good lobster those are. Good lookin' out on the cooler strut.
Mulligatawny Soup, It can be made with chicken or tofu (I tend to make it this way)
INGREDIENTS:
1 medium onion, chopped
4 stalks celery, chopped
2 carrots, diced
1/2 cup butter
3 tablespoons all-purpose flour
1 tablespoon curry powder (I usually end up doubling or tripling this, add based on taste)
8 cups chicken or vegetable broth
1 green apple, cored and chopped
1/2 cup white rice
1 chicken breast cut into cubes (or substitute tofu, cut into cubes, pan fry, set aside and salt to taste)
ground black pepper to taste
2 pinches dried thyme
1 cup half and half
DIRECTIONS:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
VERY IMPORTANT: Use real broth or this stuff:
this works very well, don't use bullion.
I guess? I've never seen it. Getting the turtle isn't the problem. Finding a recipe that's decent is. I know one chef who's parents restaurant used to sell snapper soup. I tried to get the recipe from him before. He hasn't given it up yet. I'll ask him again. Another mystery of the kitchen is...Why are monkey dishes called monkey dishes? Who came up with that. I asked Jeeves and he came up with a hole lot of nothing.
If your in New York City, there's a place in the 50's in Manhattan that sells Alligator Stew. I'll give the name later......forgot.
Interesting you should mention this--I was just having a discussion about how Joy Of Cooking used to contain turtle recipes. Turtles used to be reasonably popular delicacy; now, for whatever reason, they've disapeared from our diet like so much else. Keep me posted on whether you get a turtle recipe.
Also, folks need to check out tampopo for a
http://www.google.ca/search?sourceid=mozclient&ie=utf-8&oe=utf-8&q=tampopo
Great movie!