Blogs about food

[hannaugh]

Garlic + beef = good.  I pan fry thick steaks with garlic and a wine sauce... very tasty.

 

[alexmyla]

Guitlouie, I must stress.... I'm no chef, I just like to cook.
Jack.... Again. I don't profess to be a BBQ genius, I just like them ( although I did build a car radio and a set of waterproof JBL marine speakers into my dads BBQ, which makes it great for entertaing)

I just like food and talk about it a lot.

Alex, if you want a good steak recipe...
Forget steak and get a large piece of beef brisket. Put it in a large pot with 2 onions chopped into quarters, an inch of water in the pot and a lot of crushed black peppercorns. Throw in some Worcester sauce (lea and perrins, dunno if it's available in the US). Cover and put in the oven on very low heat (50 degrees C) for 15 hours. ie, do it tonght before you go to bed. It'll be ready tomorrow evening.
The water will turn into the most amazing gravy, pour this into a pan and simmer until it thickens up. Leave the meat in the oven, but crank up the heat for 15 mnutes. This will give the meat a great finish. 
Serve with lots of roasted root vegetables.
Easy

You can do shoulder of lamb or belly pork n exactly the same way. 

now that is something i will definetly do when i get home. i jsut have another two and a half weeks of finals then i'll be home. Once i try it out i'll let you know how it is. It sounds amazing !

 

[alexmyla]

Acutally here in india beef is scarce but they use garlic liberally. So when i make mince beef with rice i use garlic actualy the recipe is great cause i dont measure anything and simply go by smell, its great and really easy.

so Garlic + anything (except ice cream) is great

actually after i make a dry rub for steak i baste it in lemon juice and a dash of garlic powder, then before i wrap it in foil to put in the fridge, i dust the entire thing in saigon cinnamon and coriander powder. it tastes amazing when you put iton the grill the next day.

 

[blue313]

Throw in some Worcester sauce (lea and perrins, dunno if it's available in the US)

Yep, that brand's available.  It's in every supermarket I've gone looking for it, at least.

 

[Phrygian]

Well the slower the better when you cook meat, so I'd be perfectly prepared to give that a go...!

With lots of garlic, obviously. Garlic is the corner stone of all dishes, with the reluctant exception of ice cream.

I think slow cooking breaks down the connective tissues in tougher cuts of meat, and those cuts also have the most intense meat flavor.  But would you really slow cook a fillet minion?  If I were given a choice of only two seasonings for meat, I'd go with salt and black pepper.  How about some cracked pepper ice cream?  Mmm... imagine those crunchy bits of peppercorn.  :icon_jokercolor:

 

[kboman]

Well the slower the better when you cook meat, so I'd be perfectly prepared to give that a go...!

With lots of garlic, obviously. Garlic is the corner stone of all dishes, with the reluctant exception of ice cream.

I think slow cooking breaks down the connective tissues in tougher cuts of meat, and those cuts also have the most intense meat flavor.  But would you really slow cook a fillet minion?  If I were given a choice of only two seasonings for meat, I'd go with salt and black pepper.  How about some cracked pepper ice cream?  Mmm... imagine those crunchy bits of peppercorn.   :icon_jokercolor:

True, some pieces require quicker moves - not least to get that excellent tasting surface. But while it should be a bit pink on the inside, I'm not a fan of raw meat. I've experienced some strange definitions of "medium" when eating out!

Not so sure about that pepper ice cream though
(dark chocolate with chili can be alright)

 

[Phrygian]

My fiance eats raw ground beef (not joking) straight of package cold. 

 

[hannaugh]

That seems somewhat risky and kind of gross.

 

[kboman]

Yeah, steak Tartar and all that notwithstanding - that's not entirely safe. I hope she doesn't do the same with pork or poultry!

 

[Phrygian]

That seems somewhat risky and kind of gross.

Yeah, but in the past I been with women who have literally lost their appetite when I've cut into my med-rare steak, so it's a refreshing change.  I would never eat raw ground beef.  I don't even really like rare beef if it's cold in the middle.  I worry about the risk she is taking, but she has been doing it for years and hasn't yet been sick from it.

 

[jackthehack]

Guitlouie, I must stress.... I'm no chef, I just like to cook.
Jack.... Again. I don't profess to be a BBQ genius, I just like them ( although I did build a car radio and a set of waterproof JBL marine speakers into my dads BBQ, which makes it great for entertaing)

I just like food and talk about it a lot.

Alex, if you want a good steak recipe...
Forget steak and get a large piece of beef brisket. Put it in a large pot with 2 onions chopped into quarters, an inch of water in the pot and a lot of crushed black peppercorns. Throw in some Worcester sauce (lea and perrins, dunno if it's available in the US). Cover and put in the oven on very low heat (50 degrees C) for 15 hours. ie, do it tonght before you go to bed. It'll be ready tomorrow evening.
The water will turn into the most amazing gravy, pour this into a pan and simmer until it thickens up. Leave the meat in the oven, but crank up the heat for 15 mnutes. This will give the meat a great finish. 
Serve with lots of roasted root vegetables.
Easy

You can do shoulder of lamb or belly pork n exactly the same way. 

NO, NO a thousand times NO!

1.) Thorough brown the outside of the brisket on the BBQ or in the dutch oven you're going to cook it in with some olive oil FIRST.
2.) Add the quartered onions, some carrot and celery along with copious amounts of salt/crushed black pepper, a half a garlic head peeled and crushed and a package of fresh thyme to pot. Add 1/2 bottle of drinkable red wine and about an equal amount of orange juice.
3.) If the lid to the pot/dutch oven doesn't fit tightly, cover with tin foil before placing on the lid.
4.) Roast for at least 6 hours at 250F/120C, if leaving in longer than 8 hours, check to see if you need to add more wine/orange juice.
5.) To make the gravy, strain and reserve the veggies from the jus remaining in the pot/dutch oven while pouring in a sauce pan (return the pot/dutch oven with lid on to oven to stay warm). Add 1/2 cup/150ml cream or half-and-half and bring to a simmer. Dissolve a heaping tablespoon of corn starch or arrowroot in 1/2cup/150ml warm water, then SLOWLY whisk into the jus a little at a time until the gravy is the desired consistancy.

The above is a modified pot-auf-feu recipe; and will work with any cut of roasting beef. If you don't want gravy, chop up a large onion and carmelize in some butter in the pot used as described above above for the gravy, then strain the jus into that. Simmer for 10-15 minutes, add some add'l water if needed, then ladle into bowls with croutons on bottom and serve as soup dish, you can add melted cheese on top if desired.

 

[Phrygian]

FYI, I'm making chicken and sausage gumbo tonight.

 

[Mor Paul]

I don't even really like rare beef if it's cold in the middle.

I hate eating anything, and the middle being cold.

 

[ledzepplin6914]

With lots of garlic, obviously. Garlic is the corner stone of all dishes, with the reluctant exception of ice cream.

lie! chopped garlic is awesome with with vanilla ice cream

 

[hannaugh]

Garlic flavored icecream might be interesting.

 

[kboman]

Oh lord what have I started...  :sad1:

 

[alexmyla]

what about soylent green ice cream? i hear its made outta people!

 

[Return of Guitlouie]

I don't even really like rare beef if it's cold in the middle.

I hate eating anything, and the middle being cold.

Except ice cream, I presume.

 

[jimh]

Guitlouie, I must stress.... I'm no chef, I just like to cook.
Jack.... Again. I don't profess to be a BBQ genius, I just like them ( although I did build a car radio and a set of waterproof JBL marine speakers into my dads BBQ, which makes it great for entertaing)

I just like food and talk about it a lot.

Alex, if you want a good steak recipe...
Forget steak and get a large piece of beef brisket. Put it in a large pot with 2 onions chopped into quarters, an inch of water in the pot and a lot of crushed black peppercorns. Throw in some Worcester sauce (lea and perrins, dunno if it's available in the US). Cover and put in the oven on very low heat (50 degrees C) for 15 hours. ie, do it tonght before you go to bed. It'll be ready tomorrow evening.
The water will turn into the most amazing gravy, pour this into a pan and simmer until it thickens up. Leave the meat in the oven, but crank up the heat for 15 mnutes. This will give the meat a great finish. 
Serve with lots of roasted root vegetables.
Easy

You can do shoulder of lamb or belly pork n exactly the same way. 

NO, NO a thousand times NO!

1.) Thorough brown the outside of the brisket on the BBQ or in the dutch oven you're going to cook it in with some olive oil FIRST.
2.) Add the quartered onions, some carrot and celery along with copious amounts of salt/crushed black pepper, a half a garlic head peeled and crushed and a package of fresh thyme to pot. Add 1/2 bottle of drinkable red wine and about an equal amount of orange juice.
3.) If the lid to the pot/dutch oven doesn't fit tightly, cover with tin foil before placing on the lid.
4.) Roast for at least 6 hours at 250F/120C, if leaving in longer than 8 hours, check to see if you need to add more wine/orange juice.
5.) To make the gravy, strain and reserve the veggies from the jus remaining in the pot/dutch oven while pouring in a sauce pan (return the pot/dutch oven with lid on to oven to stay warm). Add 1/2 cup/150ml cream or half-and-half and bring to a simmer. Dissolve a heaping tablespoon of corn starch or arrowroot in 1/2cup/150ml warm water, then SLOWLY whisk into the jus a little at a time until the gravy is the desired consistancy.

The above is a modified pot-auf-feu recipe; and will work with any cut of roasting beef. If you don't want gravy, chop up a large onion and carmelize in some butter in the pot used as described above above for the gravy, then strain the jus into that. Simmer for 10-15 minutes, add some add'l water if needed, then ladle into bowls with croutons on bottom and serve as soup dish, you can add melted cheese on top if desired.

Ahhhhhh.  OK , I like your thinking Jack.  I forgot to add the wine in my last post, but I do do that.
I like the idea of browning the meat first.  I'll try that next time.

As I said,  I dont profess to be a proper chef.  I just enjoy cooking, but I kinda make it up as I go.

 

[bbl4ck]

I like the idea of browning the meat first.  I'll try that next time.

As I said,  I dont profess to be a proper chef.  I just enjoy cooking, but I kinda make it up as I go.

Yes, you absolutely need to sear the meat first.  This creates carmilization on the surface of the meat that adds great flavor.
There is a scientific reaction that occurs called the maillard reaction.  I won't try to explain it, but if you care, you can read about it here:

http://www.exploratorium.edu/cooking/meat/INT-what-makes-flavor.html

You certainly do not need to be a proper chef. 
Just good food, good friends, and you are bound to end up with a good time... ccasion14: