Chuck
1561
Then you really didn’t make eggplant pasta, did you?
tromik
1562
I’m not sure what you mean. I followed AB’s directions: Slice lengthwise, purge, then slice into noodle-sized strips.
We made a beef and mushroom barley stew last night. Easy, if time consuming, to make and sooooo good. IIRC, we got the recipe from food network at some point.
Took a big chunk of meat, chuck roast in our case (bone-in is best, although ours wasn’t), and brown it on all sides. I did that in the dutch oven over med-high heat, with a bit of oil in the bottom. Set the meat aside and drain off excess oil after, but leave all the crusty goodness at the bottom. Add in some sliced or diced onion, carrot and celery and cook a few minutes over medium heat. Add about 6 cups of water (we used 1/2 water, 1/2 beef broth since our roast didn’t have bones in it), put the meat back in and set to simmer for 90 minutes to two hours or so. Add a cup or so of barley and cook for another 45 minutes. Saute sliced mushrooms (we used two medium sized portabellas) until golden, about 10 minutes, over med-high heat and add to stew. Let cook for a while longer, salt and pepper to taste. Add chopped parsely if ya want (we didn’t, as our parsely plant is begging for mercy at the moment). Dig in!
Gendal
1564
He is either playing with you or honestly mistook purging the eggplant of excess moisture to help shrink down it’s pores so it doesn’t absorb excess oil or grease later to mean removing it altogether.
tromik
1565
I thought it might be a vomit joke, but then he’d have said “You didn’t really eat or digest the eggplant, then,” as opposed to “make.”
Comedy is hard!
Just throwing this out there - anyone got a good steak recipe? Father’s Day is tomorrow. My father really likes steak.
I have a bigass frying pan and can get almost anything tomorrow, I reckon. My only requirements are that the recipe not be crazy difficult and not have any alcohol in it.
Otherwise, I will probably be trying this.
XPav
1567
I use this for steak. I do stick a thermometer into the meat though, I don’t trust myself. I highly recommend the thermometer, make sure to pull it off the heat before it gets to the desired temp, as you’ll get 5 to 15 degrees F of carryover.
Now, that doesn’t have any sauce. If you want to do that, well, I dunno. Take the last recipe and while the steak is resting, go and use the pan dripping to make a sauce?
What XPav said. If you’re not grilling the steak, this is the way to go. It’s the only recipe I use for steak if I’m not doing charcoal.
For some reason XPav’s link is weird though. I only see the short ingredients list, and no actual recipe. It’s simple. I could type it all out for you. But you might as well just watch it:
Alton Brown’s Cast Iron Steak
-xtien
Gendal
1569
Alton Brown cooking a porterhouse with one of those charcoal chimneys you can buy:
Course that may fall into the crazy category you mentioned wanting to avoid.
Made some food today. Hope you like big photos
Mouthgasm.
XPav
1571
So I had 2 other steaks to cook from the same batch, and didn’t feel like doing the same recipe again again.
So I did Alton Brown’s Steak Au Poivre (mostly). After I removed the steaks, I didn’t remove the fat, I threw some mushrooms and shallots in and sauteed those up, then threw the cognac in. Then I lit the cognac (never done that before!) and continued as normal.
Served with some green beans steamed & sauteed with butter & breadcrumbs. It was very tasty. I’m sorry the photo isn’t as tasty as interman’s.
Again, I found that the meat thermometer was a great aid. I put it in before they go on the heat, and, searing aside, take it to 125 degrees, flipping halfway through. The last 10 degrees happens under a tinfoil tent when it’s off the heat completely.
That looks like pizza with strawberries and celery? Looks oddly delicious. What is it?
Rhubarb. Tim, honestly. Don’t make me come over there.
-xtien
Strawberry / rhubarb tart with a pretty basic pastry cream, on a sweet crust.
If it wasn’t for your well know stance on the devil weed, I would think you were constantly stoned while posting from the questions you ask. You make Jpinard on Ambien sound rational.
So, I made a couple apple pies for Fathers day, which turned out quite nice, considering I’d never made one before. On a whim, I saved the dough scraps and the next day I realized I had enough dough for a delicious quiche!
For the quiche filling I chopped up some leftover ham and potato pancakes, diced some onion and shredded some swiss cheese. I also seasoned it with some thyme and oregano. Custard was just six eggs, some heavy cream, milk, salt and pepper. I didn’t have the patience to par-bake the crust, but it still turned out quite tasty.
Chuck
1577
Oh. I thought by purging he removed the eggplant.
And great looking quiche, Brad.
This is by the way what the tart looked like before baking
Alton’s cast iron steak method works great, especially if you go the science angle and try different times. Be sure to keep the windows open and fire alarm off, though.
