On Saturday, for my girlfriend's birthday party, I served up a keg of autumn amber ale that I brewed back in late August alongside ten hand-made-crust pizzas I baked during the course of the evening. It was GLORIOUS.
It was also the swan song of my pizza stone; after six hours at 550 degrees, the poor thing couldn't handle its own awesomeness any more, and when I went to take it out of the oven the next morning, it fell to pieces in my hands. That, my friends, is aristeia.
Safflower oil is the rockstar of oils for stir fry, provided you toss in some sesame oil for flavor after the main sizzle is started.
And curries. It's very epic for curry.
On a request note for anyone here, does anyone have a recipe for a meat dish with a delicious gravy? I'm itching to use a Yorkshire Pudding Recipe that I learned about, but I can't think of a good gravy dish to make it with. Would anyone be willing to share?
Safflower oil is the rockstar of oils for stir fry, provided you toss in some sesame oil for flavor after the main sizzle is started.
And curries. It's very epic for curry.
On a request note for anyone here, does anyone have a recipe for a meat dish with a delicious gravy? I'm itching to use a Yorkshire Pudding Recipe that I learned about, but I can't think of a good gravy dish to make it with. Would anyone be willing to share?
Well, if you have no time, you could perhaps substitute mechanical force: beat the ever-loving crap out of it with a tenderizing mallet before you cook it.
Wait a minute! I'm a southern boy; I know the answer to this question: beat the ever-loving crap out of it, then chicken-fry it! Serve with cream gravy!
Well, if you have no time, you could perhaps substitute mechanical force: beat the ever-loving crap out of it with a tenderizing mallet before you cook it.
Wait a minute! I'm a southern boy; I know the answer to this question: beat the ever-loving crap out of it, then chicken-fry it! Serve with cream gravy!
Meat/Stock Gravy is superior to Milk Gravy. On related with the post, I guess I'm looking for an awesome meat recipe, that also comes with gravy.
If you have a blunt instrument that won't shatter if you hit some meat with it, you have a tenderizing mallet. Otherwise you just need some crumbs, an egg, and salt 'n pepper. Some sausage and milk and flour for the gravy.
But chicken-fried steak is a sometimes food, I know.
Talapia with a sprinkling of lemon juice and olive oil, topped with a mix of diced sweet peppers, mushrooms, chives, salsa, and tomatoes. Cooked for 30 minutes at 350, came out fantastic. The topping also will likely taste good with some sour cream on top of the bruschetta (sp?) Boca burgers we have.
I've been meaning to make shepherd's pie. It has yet to happen. Tomorrow and tomorrow and tomorrow.
I followed the Gordon Ramsay recipe when making Shepherd's Pie. The taste really depends on what liquid you want to use. Beer makes it really rich and dark, but wine will make it sweet and accentuate the vegetables. And for the potato topping, mix in a strong, sharp cheese like Parmesan or Pecorino. It's amazing.
I followed the Gordon Ramsay recipe when making Shepherd's Pie.
That is exactly what I'm using. The F Word is super food porn.
Ramsay's Kitchen Nightmares is inspiring too. I have not watched the F-Word, but the BBC Kitchen Nightmares really made me want to learn about curries and specific English food. (I'm not gonna make his recipe for Yorkshire Puddings, but dammit, I wanna make them)
His shepherd's pie is really, really good, but it will make your mince kind of sweet. But along with that, he makes some of the best mashed potatoes on top of it. And definitely grate the carrots/onions.
Really? I think it's one of the more interesting cooking shows I've seen. You can watch the cooking bits on Youtube; I highly recommend the Beef Wellington and Lamb with Apricot and Cumin recipes. You'll jizz your pants watching them.
It's a really high-energy sort of show. He's trying to get you excited about food, and personally, I think it works really well.
It's a really high-energy sort of show. He's trying to get you excited about food, and personally, I think it works really well.
It's also delivered in a manner that convinces you that cooking like a pro is possible. When someone watches The F-Word, it's not like a cooking show where half an hour is spent on a recipe, leading the viewer to think, "Man, this is a lot of prep. I have no time to make this deliciousness!" Instead, the blitz of one word steps with simple notes is an AWESOME way to get lazy cooks into making great food fast. The Beef Wellington is a prime example.
Speaking of which, I have this awesome idea for individual beef wellingtons using filet mignon in lieu of tenderloin, and a richer duxelles with porcinis and slab bacon to substitute for the pate (poor college student). Fast as fuck and tupperware-friendly for portable gourmet. Would easily fit in a Mr. Bento, and you could put a nice Spinach sautee with garlic and shallots in one of the other container for a delicious and well rounded lunch.
I would use pancetta instead. I think slab bacon would make the dish far too heavy and smokey; pancetta will add a tang that nicely complements the richness of the meat. Also, pancetta + porcini = mouthgasm.
I would use pancetta instead. I think slab bacon would make the dish far too heavy and smokey; pancetta will add a tang that nicely complements the richness of the meat. Also, pancetta + porcini = mouthgasm.
Fact. Although, pancetta is hard to find around here; prosciutto might be obtainable at the supermarket if I look hard enough.
I could enrich the duxelles with fresh lardons made from the pork belly confit that Noodle Bar got big doing and skip an actual ham wrapping. That's not especially difficult to make with a good roasting dish as long as I saw down the raw pork belly into small portions for freezing beforehand.
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It was also the swan song of my pizza stone; after six hours at 550 degrees, the poor thing couldn't handle its own awesomeness any more, and when I went to take it out of the oven the next morning, it fell to pieces in my hands. That, my friends, is aristeia.
On a request note for anyone here, does anyone have a recipe for a meat dish with a delicious gravy? I'm itching to use a Yorkshire Pudding Recipe that I learned about, but I can't think of a good gravy dish to make it with. Would anyone be willing to share?
This is doable.
Wait a minute! I'm a southern boy; I know the answer to this question: beat the ever-loving crap out of it, then chicken-fry it! Serve with cream gravy!
But chicken-fried steak is a sometimes food, I know.
I still need to do groceries tomorrow.
I was going to make this deliciousness tonight, but ALL of the produce in my fridge has gone bad. Fuck.
I ended up frying some tofu in toasted sesame and vegetable oil with a mix of soy and Thai garlic and chile sauce. It's just not the same.
Cooked for 30 minutes at 350, came out fantastic.
The topping also will likely taste good with some sour cream on top of the bruschetta (sp?) Boca burgers we have.
His shepherd's pie is really, really good, but it will make your mince kind of sweet. But along with that, he makes some of the best mashed potatoes on top of it. And definitely grate the carrots/onions.
It's a really high-energy sort of show. He's trying to get you excited about food, and personally, I think it works really well.
Speaking of which, I have this awesome idea for individual beef wellingtons using filet mignon in lieu of tenderloin, and a richer duxelles with porcinis and slab bacon to substitute for the pate (poor college student). Fast as fuck and tupperware-friendly for portable gourmet. Would easily fit in a Mr. Bento, and you could put a nice Spinach sautee with garlic and shallots in one of the other container for a delicious and well rounded lunch.
I could enrich the duxelles with fresh lardons made from the pork belly confit that Noodle Bar got big doing and skip an actual ham wrapping. That's not especially difficult to make with a good roasting dish as long as I saw down the raw pork belly into small portions for freezing beforehand.