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Discussion in 'Sidewinders Bar & Grille' started by The-Kid, Jun 8, 2021.
indeed - i didnt find the vom icon!
You will not here, unless you Copy > Save As.
I collect them and have for too many years.
I also collect molds, spores and fungus.
Bland white bread? You are not doing it correctly.
There are many restaurants and delis in the region who make versions of those with an Italian style Kaiser roll.
A thick sliced 100% whole grain artisan (spendy) loaf bread would be the ultimate, for me anyway.
Don't eat beef or pork anymore. I can actually for go meat for days at a time. But when I did eat beef, steak for breakfast was a favorite. But anytime gets my vote.
This is the correct answer. Left over steak with lettuce and raw spinach (and other salad fixings) for a salad at lunch or dinner.
When I was buying in bulk during the hoarding times I found a coop to buy pricey just OK beans, quinoa, and other legumes. The quality was meh.
Was a loyal Goya customer. They were all but non-existent back then. Then the CEO or some exec made an overly stupid political statement.
You have been replaced.
I turn steak into...nevermind, you win.
I miss cheeseburgers.
The best steak I ever had was a homemade supermarket grade Filet seared in an iron skillet with butter with a little salt and freshly ground pepper. The chef was a student of the CIA. On an electric stovetop no less.
Magnificently simple and insanely delicious.
ah, the *other* CIA. I thought perhaps you liked the steak as a govt agent had forced you full of mind altering drugs before giving you the probe, and altered your memory after to one about meat.
but maybe that's just me.
It is an artform.
Anytime is good for any kind of steak !
Country fried steak ,gravy taters & biskets ...mmmmmmmmmmmmm
I like the conshy rolls a lot.
And I totally agree about the amoroso supermarket rolls...not the same.
The delivered amoroso rolls (like my local deli gets) are pretty fantastic.
Nah. Why I hyperlinked the text.
What was so astounding about that filet:
Supermarket grade, frozen. For how long I do not know.
An electric stove top with pushbuttons. Far from a professional chef's preference of gas.
The last filet I had in 2001 or so was at a pricey reginal steak house with top grade dry aged Angus beef and the like. It was quite good, but not quite as good as the CIA version as I recall.
The CIA student clearly learned some subtleties that the fancy spendy steakhouse did not.
Great cooking is indeed an art form.
Hope indeed for you aspiring steak chefs out there. Keep it simple, stupid! Pan sear with butter, salt and freshly ground pepper. If more cooking is needed, grill or broil to reach the desired level of doneness.
Meg, the chef, did not make a single cut into the filet to check for doneness. Don't fork it either. It needs a rest period to stop the cooking too.
A proper Italian roll starts to noticeably deteriorate in freshness on day two. After that it is slippery slope.
They keep reasonably well frozen for a week or two. Something is still lost though.
I learned the art of cheesesteaks at a pizza / sandwich shop that is no longer there. I was a delivery driver that had plenty of time to learn during slow periods. Learned how to do a basic air toss with pizza dough as well. It is all in the knuckles.
Is this a serious question!?! Steak is an anytime you can get it thing.
Yup. Resting it after cooking. The thumb test for done-ness. And make sure meat is at room temp before cooking it, not fridge temp.
Steak is good for all meals.
Meg did everything well, from the skillet to the plating / presentation. Did not watch her her cook it, or realized the complexity then. I thought the method she used then was silly when she described it. Did not mention that bit. So very wrong I was.
Better than a snooty steak house. I was really impressed.
We never eat steak in the UK, we just put it in the freezer to get the best return on the investment