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Post by slith on Apr 20, 2010 10:28:19 GMT 10
Funny how you mention that. Going to my brothers this weekend, and my sister in law is the shittiest cook ever, of course I would never say as much. roasted parsnip and calamari? WTF. K I don't much so mind eating a white carrot but chewing on a rubber band that has a seafood taste I hate anyway is not for me., Na no way. Sorry your barbecue hit the shitter Drex. Better luck next time, but the size of those steaks is to die for. Damn! Christ, that's like half a cow!
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Post by concrete on Apr 21, 2010 1:22:23 GMT 10
Roasted parsnips are quite good if you cook them right. Good and sweet. Actually go really good with roasted carrots.
The calamari thing. An aquired taste to be sure. But, if they're rubbery.
They're over cooked.
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Post by Rareclan on Apr 22, 2010 0:55:49 GMT 10
Chiabatta warmed,olive oil mixed with Balsamic,dip first into later ! ! ! Smoked Salmon,bread of your choice and Horseradish ! ! ! Black and green olives halved,Pumpkin seeds make the rest up yourself. Take one clean teaspoon put in jar of green Pesto transfer heaped spoonful to mouth,savour the flavour ! ! !  Or play safe and be boring with this... |
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Post by slith on Apr 22, 2010 7:43:27 GMT 10
Roasted parsnips are quite good if you cook them right. Good and sweet. Actually go really good with roasted carrots. The calamari thing. An aquired taste to be sure. But, if they're rubbery. They're over cooked. On their own, sure, but to serve as a combination? What is she thinking?It's an abdomination. And yeah, over cooking the calamari makes them like that for sure. Still hate calimari though. |
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Post by slith on Apr 22, 2010 7:47:02 GMT 10
Chiabatta warmed,olive oil mixed with Balsamic,dip first into later ! ! ! Smoked Salmon,bread of your choice and Horseradish ! ! ! Black and green olives halved,Pumpkin seeds make the rest up yourself. Take one clean teaspoon put in jar of green Pesto transfer heaped spoonful to mouth,savour the flavour ! ! ! Or play safe and be boring with this... Salted pepitas are to die for. Horseradish, not capers? hmm, interesting |
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Post by Wes Gear on Apr 23, 2010 19:16:30 GMT 10
slith the steaks were huge. i love steak and these were almost too much. even though the cookout was canceled i still grilled those monday night for me and my brother and wife. luckily we like them medium-rare or it would have taken all night. i ordered them online here www.allenbrothers.com/dry-aged-porterhouse-steaks.htmla friend of mine gave me a gift card for the place. |
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Post by concrete on Apr 23, 2010 20:23:10 GMT 10
Holy Fuck!!!! $65 a steak! Shit!!!
Anywhoo At least I know what a porterhouse is now. I always called them a 'T'bone.
Not cheap in the UK either, and I can only get them at a butchers
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Post by Wes Gear on Apr 23, 2010 20:46:23 GMT 10
porterhouse is a t-bone with the exception it has the full tenderloin instead of a t-bone's portion of.
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Post by concrete on Apr 23, 2010 22:33:23 GMT 10
Ahhh...
See. Learn a new thing every day.
Still. Porterhouse or T-bone. Nothing better than eating the whole damn thing, then grabbing the bone and chewing off the bits you missed with the cutlery. And growling at the dog while you do it.
Or, is that just me.
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Post by Rareclan on Apr 24, 2010 5:11:57 GMT 10
Ahhh... See. Learn a new thing every day. Still. Porterhouse or T-bone. Nothing better than eating the whole damn thing, then grabbing the bone and chewing off the bits you missed with the cutlery. And growling at the dog while you do it. Or, is that just me. Yes,because we Brits have gone soft.Portions,,eating out,takeaways.Get a grip,grow it,cook it,eat it. All the Jonney foreigners i meat eat off the bone,15.5 % is all we can muster.Check me out % this survey that i sound like a polutician,shoot me and eat me off the bone.I recommend Rasta sauce with a side dish of sliced Tomatoes (room or outside temp ) sea/rock salt,Olive oil and pepper if you wish.Don't over complicate things replace rather than add an ingredient... |
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Happy New Years Everybody!!!
