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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 02-17-2011, 05:28 PM   #721
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Since when did Texas de Brazil get seared tuna....OMG OMG OMG!!! Oh, and shame on you for visiting the salad bar there, you dissapoint the man gods

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Old 02-19-2011, 08:06 PM   #722
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Just put this together... lol

Steamed mussels in a leek, garlic, cilanrto, and whole peppercorn riesling broth, some nice toasted airy chewy () italian bread

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Old 02-19-2011, 09:22 PM   #723
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cherrystones on the half shell with balsamic and lime... drink is a vodka and perrier with lime and cilantro, nom nom nom

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Old 02-20-2011, 11:53 PM   #724
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Made a little italian grinder today... lol fvcking awesome



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Old 02-20-2011, 11:57 PM   #725
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Pan seared ny strip, coated with a cognac butter served over fingerling potatoes roasted in a liquid smoked coating lol, sooooo amazing.

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Old 02-21-2011, 01:43 AM   #726
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Just put this together... lol

Steamed mussels in a leek, garlic, cilanrto, and whole peppercorn riesling broth, some nice toasted airy chewy () italian bread

I spy a bowl. Those mussels must have really tasted good.
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Old 02-21-2011, 01:48 AM   #727
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Old 02-21-2011, 03:46 AM   #728
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Dude, i'm gonna type as sober as possible, that honestly looks ****** pathetic and digusting compared to my meal. and I'm being one hundred percent serious. Sorry we dont cook sht that was perviously in cans. you're a fuking joke dude, and im dead fuking serious. gert areal family that cooks good food, drinks beer and wine and winecoolers and has a good fuking time, and has a milliondollar house on the beach, im seriously.. dont eever potst your fuking families poverty dinner on these forums ever the fuk again bro, and by bro i mean never my bro, fuking *******.


























just kidding, its making me hungryyyy







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Old 02-21-2011, 10:57 AM   #729
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Pan seared ny strip, coated with a cognac butter served over fingerling potatoes roasted in a liquid smoked coating lol, sooooo amazing.

Can you explain the best way to pan sear a steak?
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Old 02-21-2011, 12:16 PM   #730
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calm down kushy

and to everyone else, the mussels would have tastes good regardless hahahahha!!!

Solly, very very easy steps dude...


-Preheat oven to 350
-Make sure steaks have been sitting out for about an hour or even more... you want them at room temp
-Pat the DRY before you season them.. papertowel is fine
-Liberally salt them 10 minutes before cooking... not a "crust" but don't be shy with the salt... kosher recommended, rock and sea salt is fine as well, do not use table salt
-Get a stainless steel pan nice and hot.. pour a bit of oil in it, you should immediately see little "wisks" in the oil, that means the pan it hot enough...
-Place the steak in, DO NOT MOVE IT.... if the steak doesn't sizzle immediately, don't even bother putting the rest in, take it out and let the pan get hotter
-Now would be a good time if you have a mesh net to cover the pan, will save you a very good amount of cleaning.
-Leave the steak for two minutes.. you can shake around the pan a little bit to evenly distribute the oil, i needed to do this since the oven i was cooking on is electric, aka the metal rings are not level
-After 2-2.5 minutes, you should be able to shake the steak loose from them pan... basically the steak will "stick"until its done on that side
-Flip the steak.... if you see the oil starting to turn brown, add a little more oil.. you don't want that "burnt oil" taste in the steak
-After another 2 minutes, the other side should be good
-Place on a baking rack placed on top of an aluminum foil wrapped cookie sheet (easy for clean up)
-Finish in the oven for 5-15 minutes... 5 for rare, 8 for med rare, and so forth... please don't go longer than 8
-Take the steak out, keep it on the baking rack, cover loosely with aluminum foil for 5 or so minutes to let the steak rest

Viola

If you bake it directly on the cookie sheet, the bottom will lose that "crust" because all the moisture will get stuck in there... same goes for if you let the steak rest on a plate, gonna be sitting in its own juices so you want to keep it elevated.. If you don't have a baking rack, just make a bit scrunched up "O" with aluminum foil and place the steak on there... that will elevate it from the baking pan

If you really want that "steakhouse" smell (and taste).... i suggest you make a bourbon/cognac/brandy butter... doesn't matter what you use, i used cognac this last time...

Get a little saute pan nice and hot, pour in the equivalent of a nip of cognac (i bought a $4 nip of couvorsier) into the hot pan... it will spit A LOT... if you have a flame stove i suggest you do this over the sink...... so pour that in, then throw in a quarter stick of butter and stir it around until the butter is melted, set aside... use that to brush along the steak after you sear them, right before you finish them in the oven... just brush a small coating along both sides of the steak then put in the oven as mentioned before

crushed black pepper is also ok on the steak when you put the salt.. i haven't done in the past couple times, but it is still great doing that....
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Old 02-21-2011, 12:22 PM   #731
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dayum guys, that pan seared goodness is getting made at my house tonight, thanks for the recipe...
wow, that looks like some goooood eats...cheers
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Old 02-21-2011, 01:40 PM   #732
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Originally Posted by JJR4884 View Post
calm down kushy

and to everyone else, the mussels would have tastes good regardless hahahahha!!!

Solly, very very easy steps dude...


-Preheat oven to 350
-Make sure steaks have been sitting out for about an hour or even more... you want them at room temp
-Pat the DRY before you season them.. papertowel is fine
-Liberally salt them 10 minutes before cooking... not a "crust" but don't be shy with the salt... kosher recommended, rock and sea salt is fine as well, do not use table salt
-Get a stainless steel pan nice and hot.. pour a bit of oil in it, you should immediately see little "wisks" in the oil, that means the pan it hot enough...
-Place the steak in, DO NOT MOVE IT.... if the steak doesn't sizzle immediately, don't even bother putting the rest in, take it out and let the pan get hotter
-Now would be a good time if you have a mesh net to cover the pan, will save you a very good amount of cleaning.
-Leave the steak for two minutes.. you can shake around the pan a little bit to evenly distribute the oil, i needed to do this since the oven i was cooking on is electric, aka the metal rings are not level
-After 2-2.5 minutes, you should be able to shake the steak loose from them pan... basically the steak will "stick"until its done on that side
-Flip the steak.... if you see the oil starting to turn brown, add a little more oil.. you don't want that "burnt oil" taste in the steak
-After another 2 minutes, the other side should be good
-Place on a baking rack placed on top of an aluminum foil wrapped cookie sheet (easy for clean up)
-Finish in the oven for 5-15 minutes... 5 for rare, 8 for med rare, and so forth... please don't go longer than 8
-Take the steak out, keep it on the baking rack, cover loosely with aluminum foil for 5 or so minutes to let the steak rest

Viola

If you bake it directly on the cookie sheet, the bottom will lose that "crust" because all the moisture will get stuck in there... same goes for if you let the steak rest on a plate, gonna be sitting in its own juices so you want to keep it elevated.. If you don't have a baking rack, just make a bit scrunched up "O" with aluminum foil and place the steak on there... that will elevate it from the baking pan

If you really want that "steakhouse" smell (and taste).... i suggest you make a bourbon/cognac/brandy butter... doesn't matter what you use, i used cognac this last time...

Get a little saute pan nice and hot, pour in the equivalent of a nip of cognac (i bought a $4 nip of couvorsier) into the hot pan... it will spit A LOT... if you have a flame stove i suggest you do this over the sink...... so pour that in, then throw in a quarter stick of butter and stir it around until the butter is melted, set aside... use that to brush along the steak after you sear them, right before you finish them in the oven... just brush a small coating along both sides of the steak then put in the oven as mentioned before

crushed black pepper is also ok on the steak when you put the salt.. i haven't done in the past couple times, but it is still great doing that....
thanks man.

I tried doing something like this a few weeks ago and when I put the steak in the pan it spit so much and hot oil burned my arm. Could that be that be because it was too hot?
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Old 02-21-2011, 02:21 PM   #733
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thanks man.

I tried doing something like this a few weeks ago and when I put the steak in the pan it spit so much and hot oil burned my arm. Could that be that be because it was too hot?
Um... not really the pan needs to be blazing hot... two things you need to make sure of

Use an oil with a high smoke point, if you use extra virg you are screwed... I will use veg oil usually...

Secondly it is important to dry the steaks... its water that causes all that popping.... next time you have hot oil, put a teaspoon of water in and see what happens lol

When you dry the steak then salt them, the surface has much less water on it
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Old 02-22-2011, 11:46 AM   #734
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Um... not really the pan needs to be blazing hot... two things you need to make sure of

Use an oil with a high smoke point, if you use extra virg you are screwed... I will use veg oil usually...

Secondly it is important to dry the steaks... its water that causes all that popping.... next time you have hot oil, put a teaspoon of water in and see what happens lol

When you dry the steak then salt them, the surface has much less water on it
haha I didn't do any of those things lol.

Wet steak, no salt, and olive oil lol.

This is last nights meal. So good and easy. It's not on russo's level but it made me and my gf happy and it's pretty healthy aside from a little extra sodium

Take about 2 lbs of chicken and add 1 package of 40% less sodium taco seasoning to a zip lock bag and shake to coat the chicken. Toss in a pan with non stick coating and cook on 375 for about 25 minutes then add salsa to the top of the chicken and cook another 5 minutes. My new thermometer made it very easy to tell if it was done.

In a skillet add some olive oil, 1 small onion and cook for a few minutes until soft, then add a can of corn, can of black beans, a tomato, and an avocado and lime juice and just heat until it's warm.

Since this is the left overs from last night some of the avacado turned brown and i covered the chicken lol. Hopefully you get the idea. If you like mexican food you would probably love this.

Sorry for the crappy pic, I'm not sure why it's turned on its side.


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Old 02-22-2011, 12:56 PM   #735
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russo do you ever eat crappy looking food? ever?
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Old 02-22-2011, 01:06 PM   #736
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Dude, i'm gonna type as sober as possible, that honestly looks ****** pathetic and digusting compared to my meal. and I'm being one hundred percent serious. Sorry we dont cook sht that was perviously in cans. you're a fuking joke dude, and im dead fuking serious. gert areal family that cooks good food, drinks beer and wine and winecoolers and has a good fuking time, and has a milliondollar house on the beach, im seriously.. dont eever potst your fuking families poverty dinner on these forums ever the fuk again bro, and by bro i mean never my bro, fuking *******.
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Old 02-22-2011, 03:08 PM   #737
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Made a little italian grinder today... lol fvcking awesome

That looks awesome!

Have you ever had a muffaletta sandwich? Replace the green salad inside your sandwich with copious amounts of olive tapenade, then let it sit in the fridge overnight with a heavy pyrex dish sitting on top . . . amazing.
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Old 02-23-2011, 07:06 AM   #738
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Oh man, that looks good! Is that ciabatta bread?
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Old 02-23-2011, 07:08 AM   #739
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Made a little italian grinder today... lol fvcking awesome



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Old 02-23-2011, 07:11 AM   #740
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