Official "whats for dinner?" or "why wifey rocks" thread - Page 4

Dave · 02-19-2010, 07:37 PM

Quote:

Originally Posted by Adeptus_Minor

Oh man... I need to get that shirt for when I visit my girlfriend's parents.

No no.. wait.. they don't hate me yet

http://store.theworstpageintheuniverse.com/shirts.html

smileyman · 02-19-2010, 07:40 PM

LOL! There's a place in this world for all God's creatures, right next to the potatoes....

Adeptus_Minor · 02-19-2010, 08:01 PM

I knew I could count on Dave.

Quote:

Originally Posted by torilynne

The steaks not fried its pan seared with seasonings then the pan was deglazed with the steak still in it to form a natural steak sauce.

That's pretty much what I do with my steaks (though I don't often make any sauce). I have a cast iron grill pan that does a good job searing, and then I'll finish cooking in the toaster oven if it's a little rare (I like it rare, not cold in the center).
I'd cook with fire, but fire codes for apartments have gotten so restrictive these days.

Racerboy · 02-19-2010, 08:19 PM

Here is one of my favorite recipes....a bit of work but worth it!!

Boneless Stuffed Chicken Leg Qtr. Stuffed with pork sausage and pistachios, wrapped in bacon, sealed and poached in boiling water then unwrapped and pan fried to crisp the bacon. The sauce is a reduction of the bacon fat, Chicken stock and Marsala Wine. OMG it's good!!

torilynne · 02-20-2010, 02:02 AM

Minus the pistachios that sounds amazing. I'm sure it goes great with it, but I'm not a big fan of pistachios. I'll definitely being trying something like that sometime soon though cuz that does sound amazing.

Adeptus Minor- Usually I cook London Broil type steaks because there is three of us staying at our house for right now so it's easier to feed all of us with one of those. The only problem with that is that it's generally an inch to an inch and a half thick so in order to cook it enough cuz Dave and my friend like it more medium-medium well the outer part would be a little dry. Instead I wind up letting the pan heat up and then throwing a Tablespoon or two in to create steam which also deglazes the pan repeatedly making a nice juicy coating on the steak.

Adeptus_Minor · 02-20-2010, 11:38 AM

Quote:

Originally Posted by torilynne

Adeptus Minor- Usually I cook London Broil type steaks because there is three of us staying at our house for right now so it's easier to feed all of us with one of those. The only problem with that is that it's generally an inch to an inch and a half thick so in order to cook it enough cuz Dave and my friend like it more medium-medium well the outer part would be a little dry. Instead I wind up letting the pan heat up and then throwing a Tablespoon or two in to create steam which also deglazes the pan repeatedly making a nice juicy coating on the steak.

Sounds pretty good.
You really should work on those two so they can learn to eat steak the right way. That medium-well crap is ruining an otherwise good piece of meat.

I've worked my girl down from well done to medium well. Pretty soon I'll have her on medium

Dave · 02-20-2010, 11:55 AM

ill eat it in different heat ranges but thats my favorite

G-Rex · 02-20-2010, 12:05 PM

Quote:

Originally Posted by Adeptus_Minor

Sounds pretty good.
You really should work on those two so they can learn to eat steak the right way. That medium-well crap is ruining an otherwise good piece of meat.

I've worked my girl down from well done to medium well. Pretty soon I'll have her on medium

You are a good man sir. The first time Carolina and I were out with her and she ordered well done......no no no. LOL

Medium is just right for me. None of this rare stuff.

Funny story. I stayed with a good friend of mine a few years ago on one of my trips in North Carolina. He cooked steaks. Set mine and his wife's steak on the grill. He put his on the raililng of the desk. It was a nice sunny day. He goes to flip our steaks over, and also flips his over on the railing. When he took our steaks off the grill, he took his and threw it on the grill for 5 seconds on each side and ate it that way. *hurl*

It it's mooing, I'm sending it back!

Captain Morgan · 02-20-2010, 12:30 PM

Quote:

Originally Posted by Dave

tonight i got top sirloin, eggs, and hash browns from scratch

now im gonna go eat one of the klondike bars from the handbra thread

Quote:

Originally Posted by TIGGER

Sorry bro but sirloin ftl! Yuck! I had a 1'' thick ribeye ($5.99/lb w00t)with some noodles and Alfredo sauce...I'll take that extra Klondike bar though...

You guys can have the Klondike bars. I'll take what's behind em.

torilynne · 02-20-2010, 04:33 PM

Yea I like my steak done just enough that its warm in the center which is usually between medium and medium rare.

02-19-2010, 07:40 PM	#32
smileyman White Trash Hero Join Date: Mar 2008 Location: NW Arkansas Moto: Buell 1125R Porco Rosso Edition Posts: 4,895	LOL! There's a place in this world for all God's creatures, right next to the potatoes.... __________________ Arkriders.com To be the best you must first be willing to risk the worst!

02-19-2010, 08:19 PM	#34
Racerboy The Other White Meat Join Date: Nov 2008 Location: Phoenix, AZ Moto: 1997 Cadillac Seville SLS Posts: 608	Here is one of my favorite recipes....a bit of work but worth it!! Boneless Stuffed Chicken Leg Qtr. Stuffed with pork sausage and pistachios, wrapped in bacon, sealed and poached in boiling water then unwrapped and pan fried to crisp the bacon. The sauce is a reduction of the bacon fat, Chicken stock and Marsala Wine. OMG it's good!! __________________ Have you ever wondered if the earth was a mental asylum for people rejected from a planet more sophisticated than ours... www.CheckeredFlagOils.com 954-975-BIKE (2453) 623-850-1OIL (1645)

02-20-2010, 02:02 AM	#35
torilynne Burrito Goddess Join Date: Apr 2009 Location: Cherry Hill, NJ Moto: 88 Hawk 650 Posts: 148	Minus the pistachios that sounds amazing. I'm sure it goes great with it, but I'm not a big fan of pistachios. I'll definitely being trying something like that sometime soon though cuz that does sound amazing. Adeptus Minor- Usually I cook London Broil type steaks because there is three of us staying at our house for right now so it's easier to feed all of us with one of those. The only problem with that is that it's generally an inch to an inch and a half thick so in order to cook it enough cuz Dave and my friend like it more medium-medium well the outer part would be a little dry. Instead I wind up letting the pan heat up and then throwing a Tablespoon or two in to create steam which also deglazes the pan repeatedly making a nice juicy coating on the steak. __________________ "Right in the knockers" I will not spill the drinks-not even a drop, I will not drop the pizza, I will give them the money at the bridge--I am proud to be....a professional bitch rider. (RETIRED)

02-20-2010, 04:33 PM	#40
torilynne Burrito Goddess Join Date: Apr 2009 Location: Cherry Hill, NJ Moto: 88 Hawk 650 Posts: 148	Yea I like my steak done just enough that its warm in the center which is usually between medium and medium rare. __________________ "Right in the knockers" I will not spill the drinks-not even a drop, I will not drop the pizza, I will give them the money at the bridge--I am proud to be....a professional bitch rider. (RETIRED)

02-20-2010, 11:55 AM	#37
Dave Chaotic Neutral Join Date: Feb 2008 Location: Cherry Hill NJ Moto: GV1200 Madura, Hawk gt Posts: 13,992	ill eat it in different heat ranges but thats my favorite