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Posts by French Fries

Ah, good point, I originally misread that. Not sure about "better", but here's my method: I season the steak (S & P), warm the pan until very hot, add the oil and immediately add the steak after it was pat dry. I give it a good sear on both sides. Then I may or may not lower the heat, depending on the size of the steak (the bigger the steak the more chances I'll have to lower the heat so I can cook it longer) add crushed garlic cloves and thyme to the pan and a good knob...
How did the pieces of garlic not burn when hitting the super hot skillet??  
Why not? With a stick blender, you can make a cup of mayo in 10 seconds.   Good quality oil il is very healthy for you. Especially if you can choose the right quality oils and make your own mayo at home. When you purchase commercial mayo you don't get to choose which oil is used. 
Yes, I remember RPMurphy and your potato challenge, that was a great one. I just looked back at the first four pages... a lot of ideas there.
I always try to utilize beet tops... However, I've never tried them in a salad? Didn't even think about it. I usually sauté them with a bit of garlic, and serve as a side or mix with gnocchis...
Haha we really ought to figure out ALL our potato recipes and share them somehow.  OH YES there is. For example, par-boiling potatoes before sauteeing them is WRONG. It's not a matter of opinion, there is such a thing as wrong and right. And in this particular case I happen to be right (as in most cases to be honest). Ok I'm joking. I had a couple of glasses of wine with my dinner.  Aaaaaaahhhh I miss @siduri. She knew what's up (with the exception of zucchini). I still...
@Koukouvagia I grill sliced potatoes with nearly every BBQ I make, however I never parboil. IMO parboiling just gives them a "boiled" taste and texture, and then grilling them gives them the grilled taste on the outside. They still taste like boiled potatoes inside. And anyway, there's... just no need to parboil at all. Simplify. I use oilve oil, S & P, and sometimes I add very thinly chopped rosemary leaves, and on direct heat they go. Few minutes on each side to get the...
Brining will increase the water content therefore diluting the flavor of the meat. I wouldn't brine a good piece of meat like that.
Imagine this dish. A baked sweet potato with the core scooped out and replaced with water-packed-canned-tuna. How does it sound to you? Does it make you salivate?    Not me. I just read that recipe in a magazine and was literally wondering: "WTF are they thinking?" If I'm not always good at thinking of exotic combinations that work well, I feel like I'm good at pointing at combinations that just... don't work.    So on that one, I was wondering: is it just me? Or would...
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