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GORDON 
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Posted on: Jun. 07 2013,12:10 |
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I know we're dieting and e'rything, but everyone has a fave. Â I can't decide if I need to make this a 'THAT YOU COOK YOURSELF kind of thing, or not.
Anyway, my fave is a NY Strip steak, 15-16 ounces, so it is at least 1.5 inches thick. Â The thickness helps give me a perfect Pittsburgh Style prep.... I put the steak on the 500+ degree grill, FROZEN, 6 minutes on one side, 6 minutes on the other, and I get a perfectly rare steak with some char on the outside. Â I also only get the steaks directly from the butcher shop where I purchase an entire strip loin for about $5.75 per pound (last one was $6.30/pound... I heard price of beef was going up), and from that loin I get about 10-12 steaks, 16 ouncers, for about $6 each. Â It's a great deal. Â I get a steak from the grocery store MAYBE once a year if I haven't had a chance to hit the butcher shop, I am craving a steak, and I can find one thick enough. Â I don't know WHO in the fuck would ever buy one of those shrink wrapped, thin-cut t-bones. Â *shudder*
On the side is hash browns w/onion, preferably green onions from my garden. Â I keep the greens in, to me it is the most flavorable part. Â One can use the Ore-Ida frozen hashed browns and get nearly the same effect, but nothing beats fresh and a 5 pound bag of potatoes is a lot cheaper than a pre-shredded frozen bag, and you can get about 5 times as many hashed browns out of it.
On the other side are tomato wedges. Â Too early for garden tomatoes, but the local WalMart has been selling heirloom tomatoes and they have a bit more flavor than the typical wet cardboard tomatoes you get from most grocery stores.
To wash it down is my homebrew. Â I typically bottle 4 32-ounce bottles with each batch of beer, to drink with Steak Dinner Night, but I have had lots of company lately and I am down to drinking the 12 ounce bottles. Â I was always a sweet tea w/my steak guy, then I discovered home brewing and my life was forever changed.
ALTERNATIVELY, instead of hashed browns, black beans and rice. Â The juices from the rare steak soak into the rice, and each bite is like ambrosia.
Yes, this post has been a few weeks in the making. Â I have my fave meal no more than once a week so I don't get tired of it. Â It even inspired one of my favorite life philosophies: Life can be a whole lot worse if you are having steak for dinner.
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I don't give a fuck!
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TheCatt
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Posted on: Jun. 07 2013,12:28 |
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That's a lot of food.
My favorite meal that I make myself is probably:
Filet, 2" thick, rare w/ red wine reduction
Mashed potatoes (with cream and assiago cheese)
asparagus
Creme brulee, topped with sliced strawberries for dessert.
Heaven.
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It's not me, it's someone else.
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| Post Number: 3
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GORDON
90%
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Posted on: Jun. 07 2013,16:24 |
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Whip it up and let's see it. I will pin this thread for the next few weeks to give peeps time to get their pics.
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| Post Number: 4
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TPRJones
I saw The Fault in our Stars opening night.
Group: Privateers
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Posted on: Jun. 11 2013,08:10 |
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Vidi Perfutui Veni
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| Post Number: 5
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GORDON
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Posted on: Jun. 11 2013,08:15 |
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I see a piece of sausage... and a jalepeno....
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| Post Number: 6
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TPRJones
I saw The Fault in our Stars opening night.
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Posted on: Jun. 11 2013,08:23 |
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Yes, cloaked in cheese and wrapped in a slightly-sweet bread. It's a sausage & cheese kolache with jalepeno, and it is my favorite food.
Although it's very hard to find the best ones: not many places have both good bread, good sausage, and good cheese. When you find all three in one place it's a treasure. The place I've found the best ones at was blown up recently (it was in West, Texas), so I'm back on the hunt again for the best kolaches in existence.
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Vidi Perfutui Veni
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| Post Number: 7
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GORDON
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Posted on: Jun. 11 2013,08:23 |
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Is it baked into that bread?
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| Post Number: 8
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TPRJones
I saw The Fault in our Stars opening night.
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Posted on: Jun. 11 2013,08:28 |
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Yup.
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Vidi Perfutui Veni
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| Post Number: 9
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GORDON
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Posted on: Jun. 11 2013,08:31 |
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Damn. I may have to try to whip those up.
I have been thinking about ways I could further use the grains from when I am brewing beer... I was thinking of grinding them into flour and turning them into pretzels, but that would be a good idea too. As of now they just get steeped and then thrown into the garden as mulch.
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| Post Number: 10
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TPRJones
I saw The Fault in our Stars opening night.
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Posted on: Jun. 11 2013,08:49 |
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In the interest of clarity, while these delicious treats (I have one almost every morning for breakfast) are colloquially referred to as kolaches, they are in fact klobasneks. Â But the words were mangled in the Americanization of the Czech settlers.
Wherever you find the decedents of a Czech settlement, there you will find kolaches. Â From what I understand there were some in Pennsylvania, which I gather is not too far away. Â You can get kolaches in many places outside those areas now, but they are often not very good. Â
Personally, my single favorite - although I can't have it very often or it ruins it for me - is the boudin kolache, in which the sausage is replaced by the cajun treat. Â The cultural culinary collision is both historically unlikely and immensely delicious.
Edited by TPRJones on Jun. 11 2013,08:50
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Vidi Perfutui Veni
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| Post Number: 11
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Paul
The Cumulonimbus of the Interweb
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Posted on: Jun. 14 2013,09:02 |
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My favorite meal to make lately is chicken.
Buy a whole 5 lb chicken.
Cut it into wings, drumsticks, thighs, and breasts.
Coat it with olive oil
Sprinkle on some kosher salt.
Bake at 450 for 30 minutes.
Reduce to 350 and bake another 30 minutes.
Broil it for 5 minutes to get the skin crispy.
A 5lb is usually the smallest they have. Â If I can only find a 6lb chicken I cook it an additional 10-15 minutes.
No pics.
My daughter's favorite is the steak I make (as opposed to what her mother or grandparents make).
I sprinkle Lawry's on the steak.
I put the coals on one side of the grill, put each side of the steak over the coals for a few minutes, then move the steak to sit on the no-coals side of the grill to warm slow while I cook corn or whatever.
The final steps to the steak are to let it rest in foil for 10-15 minutes, then slice it at an angle (against the grain).
And of course and juices in the foil get poured back on the meat after it has been sliced.
Edited by Paul on Jun. 14 2013,09:34
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"All hail Paul." Â -Unk
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TheCatt
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Posted on: Jun. 14 2013,11:06 |
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I had boudin for the first time yesterday. Â I do not need to eat that again.
Scratch that. I had boudin balls. Do not need.
Edited by TheCatt on Jun. 14 2013,11:07
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| Post Number: 14
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thibodeaux
RAG
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Posted on: Jun. 14 2013,13:28 |
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Gotta get you some cracklins, too.
By the way, if you try to eat Cajun food outside South Louisiana, you're gonna be disappointed.
Edited by thibodeaux on Jun. 14 2013,13:28
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| Post Number: 15
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TheCatt
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Posted on: Jun. 14 2013,14:20 |
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Well, the food was disappointing, but I was served by a former Harlem Globetrotter, so that was cool.
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| Post Number: 16
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thibodeaux
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Posted on: Jun. 15 2013,04:35 |
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Where was this at?
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| Post Number: 17
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TheCatt
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Posted on: Jun. 15 2013,05:05 |
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Food truck at work.
Dude's 6'8" and pretty tall for his food truck.
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It's not me, it's someone else.
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| Post Number: 18
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Paul
The Cumulonimbus of the Interweb
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Posted on: Jul. 28 2013,20:12 |
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I'd like to change my favorite meal answer to, "Your mom."
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"All hail Paul." Â -Unk
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| Post Number: 20
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GORDON
90%
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Posted on: Jul. 29 2013,16:34 |
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You don't even know my mom.
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