Tonamel on 19/1/2010 at 01:26
Quote Posted by st.patrick
Quote Posted by CCCToad
Tried something similiar before, but the problem I have with portobello is preventing them from drying out in an electric oven.
I definitely like the cottage cheese tip though, I'll try that out sometime.
That's where the oil comes in.
You could also try putting a dish (oven safe, of course) with a little water alongside the mushrooms to keep the air in the oven from drying out.
Renzatic on 19/1/2010 at 06:13
I'm definitely trying that. I love portobello mushrooms.
Vernon on 19/1/2010 at 13:29
Quote Posted by PeeperStorm
Omelette hate
Ok so we're now mortal enemies
Jason Moyer on 19/1/2010 at 17:10
When you're poor, it's all about potatoes and eggs and whatever spices you have laying around. I'm a big fan right now of olive oil + 4 potatoes + seasonall + parmesan fried up well then scrambling 2 eggs into the mix at the end, served over a few slices of bread.
My favorite cheap food, although it's not really that cheap, consists of 2 packets of instant noodles + 1 small can of chicken breast in a bowl and slightly covered in water, then microwaved. After heating, I dump in the season packets (only tastes right to me with beef flavor for some reason) and an equal amount of curry powder, and stir the hell out of it. Instant chicken curry.
PeeperStorm on 20/1/2010 at 05:35
Quote Posted by Vernon
Ok so we're now mortal enemies
Mortal? Well, maybe one of us is. Probably from eating omelettes.
An easy and tasty variation on baked ham: Put it in the baking pan, pour a beer over it, then cover and bake it for the usual amount of time. Makes no difference whether you use good beer or cheap beer.
st.patrick on 20/1/2010 at 23:52
Okay, it's more or less the way I cook steak, but (to keep in line with the tone of the recipe) don't you ever put any fucking salt on your steak before it's fucking steaming on your plate, you fucking fuck. Salt draws all the fucking juice out and the whole fucking point of eating steak is keeping the juice inside.
To sum up: no salt until cooked on both sides, use tongs or 2 spatulas (not a fork) to flip, let it settle under cover for about 5 minutes before eating.
Fuck.
Rug Burn Junky on 21/1/2010 at 00:02
You couldn't be more wrong, and god help anyone to whom you serve steak.
Let Alton edumacate you. Skip to 1:50-3:30 if you're impatient.
(
http://www.youtube.com/watch?v=PiQ0VOJmCbg)
st.patrick on 21/1/2010 at 00:13
I've served steak to quite a bunch of people and there's been no complaints whatsoever. I use sirloin whenever I can get a nice piece. I don't like salt on my steak - for me, it works as it is. Apart from that, I do it pretty much by the video - preheated cast-iron skillet, a little oil, fresh ground pepper, finishing in the oven. Usually with port sauce. And it's pretty good.
