Favorite Foods - Page 4

Air.177 · 03-23-2004, 16:44

Nice Work on the tagline NDD
That was exceptionally quick response time

DunbarFC · 03-23-2004, 16:50

Quote:

Originally posted by NousDefionsDoc
You can be hung in Texas for putting anything other than black pepper on steak.

What no A1 ?

NousDefionsDoc · 03-23-2004, 16:51

No Yankee

Air.177 · 03-23-2004, 16:54

NDD, are you representing Texas in Absentia?

**Team Sergeant** · 03-23-2004, 17:00

Quote:

Originally posted by Air.177
NDD, are you representing Texas in Absentia?

I am Steak Slayer.

Quick to the trigger I see, young grasshopper it was I that changed your tagline. Let's get back to foods.

TS

QRQ 30 · 03-23-2004, 17:17

Nuoc Mam (Viet) and Nam Pla (Thai) are basically the same -- made from fermented anchovies. I haven't used it as a condiment on steak but have used it as an ingredient for marinatinfg beef brisket.

My wife and kids can't eat without fish sauce.

Goong = shrinp. Yes. If you have been in the Lop Buri area you should remember the fresh water shrimp which are commercially raised in the rice paddies between Bangkok and Lop Buri. We used to grill them and it is not an exageration to say they are so large that one or two can make a meal.

In the open markets you see square three gallon cans of curry being guarded by swarms of flies. It took a long time to try it but now Thai curry is a favorite . Especially gang daeng (red curry).

03-23-2004, 17:28

#4.

Take a flank steak (flank steak is a tough cut, so requires marinating) and cut into it across the grain (light cuts, maybe 1/8 inch deep and 1/2 inch between). In a glass pan, place a mixture of soy sauce and honey (50-50) about 1/2 inch deep (for a 1" steak). Place the steak into that, cover and leave it alone other than turning it over occassionally for 12 - 24 hours.

Broil steak to taste (recommend rare to medium, I prefer medium rare), than slice into thin strips diagonally through the steak at right angles to the previous cuts. Serve.

03-23-2004, 17:34

Quote:

Originally posted by NousDefionsDoc
Cocacola oppresses its workers. Classic example of the oligarchy trodding on the proletariat for profit.

OK, you stick with rain water, sticky rice and nuoc mam.

Jimbo · 03-23-2004, 18:12

Ya'll got me hungry so I just went out and grilled up a few. Served with the only topping allowed in my house: shrimp.

Solid · 03-23-2004, 19:16

Bah, if we're talking about bizarre sea-food related recipies, Sweden probably has the worst.
I can't remember it's name, but they catch North Sea sharks, kill them and gut them, and then bury them deep in the sand and leave them for a few months before exhuming and eating them. The stench can be smelt from a few miles out, and the closing flocks of seagulls pinpoint the position.

The only thing that could possibly save that meal is Schnapps!

I concur on the matter of steak, although a nice Bearnaise can go down well on the side.

Sorry- Freedom Sauce.

Solid

Para · 03-23-2004, 19:36

Quote:

Originally posted by Greenhat
#4.

Take a flank steak (flank steak is a tough cut, so requires marinating) and cut into it across the grain (light cuts, maybe 1/8 inch deep and 1/2 inch between). In a glass pan, place a mixture of soy sauce and honey (50-50) about 1/2 inch deep (for a 1" steak). Place the steak into that, cover and leave it alone other than turning it over occassionally for 12 - 24 hours.

Broil steak to taste (recommend rare to medium, I prefer medium rare), than slice into thin strips diagonally through the steak at right angles to the previous cuts. Serve.

I usually marinate in teriaki (sp) forking it every few hours overa period of 24 hours. Tastes great and very tender by that point.

Solid · 03-24-2004, 12:58

A simple veal recipe:
Use mid-size (7" long, 1cm thick ) veal sausages. Take strips of bacon (uncooked), and wrap one around each sausage. Use two toothpicks at either end to secure. Barbeque for about 2 minutes on each side, and serve with fresh pasta or a large salad. Very good with mustard.

A good dressing for the salad is 3 spoons olive oil for one spoon soya sauce, light peppering and a few squeezes of lemon before mixing in to the salad.

My favorite recipe by far is for celery. It's a pretty precise art, but I'll try to convey the details over the internet.

3 sticks of celery. Wash thoroughly. Dry with a paper towel. Dip into pot of peanut butter, preferably homemade. Consume and repeat. Now go for an 8 mile run!!

Solid

**Roguish Lawyer** · 03-29-2004, 13:51

OK, this hardly is a "Favorite food" or a great recipe, but I did this impromptu this morning and it was good:

ATKINS CALZONE

6 eggs
Pasta sauce (I used Emeril's Kicked Up Tomato)
Pepperoni
Mozzarella cheese
Salt
Pepper

Scramble eggs in bowl, pour into large greased frying pan
Sprinkle salt and pepper over egg mixture
Cook like an omelet
Spoon pasta sauce evenly over half of pan (don't use too much or it won't stick together)
Spread cheese over sauce like you're making a pizza
Layer pepperoni on top of cheese
When sufficently cooked, fold the omelet/calzone and continue cooking
Plate when done. Cut in half. Serves two.

Sacamuelas · 03-29-2004, 14:01

Those "fAtkins" recipes make me sick to my stomach just thinking about all the grease and fat. However, I must admit that it does seem to cause rapid weight loss in everyone I know who has tried it.

Even our Arby's, back Yard burgers, subway, TGI Fridays, and others now offer low carb menu items.

favorite recipe-

Boiled shrimp and ICE cold beer... I am a simple man.

Smokin Joe · 03-29-2004, 14:33

1) Elk back-strap (aka Elk Filet) 2-3 inches thick with a creole rub.

Cooked over oak coals so hot that you lay the meat right on the coals with out the threat of picking up any ash.

Cook for about 4 mins each side serve medium rare.

2) Same receipe for a 2-3 inch thick Steak Filet.

Nothing to extravagent (sp) just plain old good.