Lets Talk Food

[Gormal]

So for the past few months I've been pretty obsessed with cooking new things and perfecting old recipes. I usually just blabber at Sotana, Ashiwi, and some others about it, but more of you have to enjoy actually doing more than hitting 'reheat' on your microwave. Personally, I'm quite limited as far as buying top quality fresh product, but I've found that the more I make an effort to cook something tasty rather than pick up a can of chilli, the happier I am. In the spirit of that, lets share and discuss!

Lately I can't get enough of eggs erroneous (my eggs benedict but really just without hollandaise).

Poached egg
Sourdough english muffin
1 Slice asagio cheese
Cayenne, pepper, and salt sprinkled on plate that gets soaked up as you swirl around the gooey goodness.

Its simply my favorite snack even if poaching eggs is a pain in the ass.


As for new stuff, I'm trying to think up a really good recipe for an italian fried rice. I love fried rice in general, but after playing with rice and some italian-seasoned chicken; i really think that this could work well. I'm thinking: white rice, sausage and/or chicken, diced tomatos, onions, garlic/spices, lightly fried in olive oil.

[oteb]

As for new stuff, I'm trying to think up a really good recipe for an italian fried rice. I love fried rice in general, but after playing with rice and some italian-seasoned chicken; i really think that this could work well. I'm thinking: white rice, sausage and/or chicken, diced tomatos, onions, garlic/spices, lightly fried in olive oil.

200g of italian sausage
1/2 of onion
100g butter
300g rice
1glass of dry white wine
500ml of broth
salt pepper
50g of parmesan or grana cheese
1 deep frying pan:P

Chop sausage. Melt butter add onion and fry till golden. Add sausage and fry a bit more. Add rice and stir till rice gets translucent. Pour in wine and wait for it to evaporate. While stirring add as much broth as rice can soak. Just before serving spice with salt, pepper and grated cheese. Serve with white wine.
Enjoy

[Ragorn]

After the steak thread, I decided to go do some salt-encrusted sirloin as an experiment. It was ridiculously easy and tasted fantastic. Go grab a thick (1.5-2") steak, coat it with a little olive oil, rub some kosher salt and ground peppercorns into it on both sides. Get a skillet pan as hot as you can, sear each side of the steak for two minutes. Put in the broiler for 5 minutes on each side for medium rare, a little longer if you don't like your steak bleeding. Let sit for ten minutes, then attack with knife and fork.

If you have leftovers, put them in a freezer bag. Add equal parts worcestershire and soy sauce, sprinkle a little salt, grind a little pepper, throw in a dash of cayenne. Shake it up and let it sit overnight, rotating and flipping the steak so the liquid absorbs uniformly. The next day, you end up with a completely different flavor.

Takes 10 minutes to cook, costs $7 for a good quality sirloin, tastes very, very good.

[Corth]

5 minutes on each side in the broiler after searing it 2 minutes on each side? You sure thats right? Seems that would be a medium-well done steak. For the same thickness of steak I sear the same way, but then just put it in the oven at 500 degrees for 5 minutes for medium rare.

[avak]

Simple winter soup. I usually make this (sometimes double recipe) for cold, miserable winter days like today. While deceptively simple, if you use the best ingredients you can get you will be really happy. Can be made as thin or thick as desired, depending on simmer times.

1 qt canned heirloom tomato
1 qt poultry stock or vegetable bouillon and water
1 diced red onion
4 - 6 cubed potato
a handful of chanterelle mushrooms (preferably re-hydrated)
dried sage to taste
dried basil to taste
salt and pepper

optional: diced carrot, chopped leek, kale, parsnip, etc

[Gormal]

Shitty metric system

Now to convert this into real measurements!



Why the fuck can't America get in line with the majority of the world and go metric?

[Ragorn]

5 minutes on each side in the broiler after searing it 2 minutes on each side? You sure thats right? Seems that would be a medium-well done steak. For the same thickness of steak I sear the same way, but then just put it in the oven at 500 degrees for 5 minutes for medium rare.

Maybe my broiler just sucks (which is entirely possible). First time I tried 3 minutes and it was still mooing. Five seems to be the magic number for me.

[Gormal]

I just whipped up some burgers for lunch and am testing my broiler right now since I've never used it yet. I'm disconnecting my smoke alarm because I have such poor ventilation in here. I'm also really not looking forward to cleaning up the fucking mess.

Ended up ok but didnt get the nice char on the outside you get from a hot grill since you're cooking from the top. i put some tin foil in the pan to catch the grease but still have to scrub the top part of the pan ugh. Also had issues with the burgers trying to go all spherical on me. I will say that they did cook very evenly all the way through... which while sounds good isn't what i wanted. I like them a little pink on the inside like a steak.

[Ragorn]

Honestly, for the steaks, I take the pan that I used to sear the steaks, douse it with water to cool the heat, and then use it to broil the steak. Half the cleanup, and because steaks are typically not greasy messes, you don't have to worry about the meat sitting in a pool of undesireable fat.

Burgers though, if you're going to broil them, you probably want the drainage.

[Kifle]

I just whipped up some burgers for lunch and am testing my broiler right now since I've never used it yet. I'm disconnecting my smoke alarm because I have such poor ventilation in here. I'm also really not looking forward to cleaning up the fucking mess.

Ended up ok but didnt get the nice char on the outside you get from a hot grill since you're cooking from the top. i put some tin foil in the pan to catch the grease but still have to scrub the top part of the pan ugh. Also had issues with the burgers trying to go all spherical on me. I will say that they did cook very evenly all the way through... which while sounds good isn't what i wanted. I like them a little pink on the inside like a steak.

The spherical problem used to happen to me a lot until I started buying better quality meat. If you can, try to get ground sirloin if you don't have a butcher. I also smack the patties until they're about 1/8-1/4 in. thick to about the size of a regular paper plate. They usually come out extremely well shaped and to the size of about a slice of bread.

[oteb]

Shitty metric system

Now to convert this into real measurements!



Why the fuck can't America get in line with the majority of the world and go metric?

200g of italian sausage - 7 oz
1/2 of onion - still half
100g butter - 3.5 oz
300g rice - 10oz
1 glass of dry white wine - rather than glass use a cup or 1/3 of standard wine bottle.
500ml of broth- 2 cups
salt pepper
50g of parmesan or grana cheese 1.8 oz

Ya? Why the fuck can't you?

[Ragorn]

Did the salt sirloin again tonight. Fuck, I could eat this every day.

[Gormal]

I used the leftover hamburger from lunch (seasoned) with some rice from last night and some corn to do a quick fry, it was good.