Naked Science Forum
General Discussion & Feedback => Just Chat! => Topic started by: Karen W. on 30/01/2009 07:42:13
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I am hungry for a prime rib stuffed with garlic .. steamed broccoli a baked potato and some spinach and baby green salad!
I am also hungry for a good quick read and a nice conversation with fun giggles and happy thoughts!..Maybe a nice cup of after dinner cappuccino or hot cocoa!
Maybe late night desert...Not of the food variety! LOL..:)
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I'd like a nice big fat juicy steak, cooked blue.
(https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fwww.colinmcnulty.com%2Fblog%2Fimages%2Fcooking-a-blue-steak1.jpg&hash=53f4684394f3aef129d1cdcbbe46538f)
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Well done for me.. and wheres the transporter cause I am coming to din din!
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I'd like a nice big fat juicy steak, cooked blue.
(https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fwww.colinmcnulty.com%2Fblog%2Fimages%2Fcooking-a-blue-steak1.jpg&hash=53f4684394f3aef129d1cdcbbe46538f)
Is that cooked "Blue?"... What does that mean?
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It means the outside is seared, but the inside is usually cool and barely cooked, as you can see [:)]
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YUCK....My son says, "Just slap its Butt,Throw it in the hot pan turn, him over, and call it dinner!
Way to raw for me.. I am a well done girl.. but don"t burn it or anything... I want it tender!
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* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
* Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
* Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
* Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
* Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
* Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
* Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.
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Least favourite steak dish: Tartare. It's like eating raw burger mix. Infact, it is raw burger mix.
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Cheese and onion chrisps.....always. If not I'll have a chicken sunday lunch.
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some breakfast...
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boeuf bourguignon
I am making some now and the smell is driving me mad - it will be tomorrow, however, before it is at it's prime.
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* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
* Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'.
* Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm.
* Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level.
* Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
* Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center.
* Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred.
Thanks Stuart! I like the well done description of the inside but not charred on the outside.. if there is just the slighted tiny pink its ok but prefer none!
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boeuf bourguignon
I am making some now and the smell is driving me mad - it will be tomorrow, however, before it is at it's prime.
boeuf bourguignon
I am making some now and the smell is driving me mad - it will be tomorrow, however, before it is at it's prime.
Do you have a recipe?
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This is a rather easy recipe. I use any cheap red wine, and I leave out a lot of the steps, such as removing the Garni, blanching the onions - anything that will cut down the work. It is more a stew than the traditional dish but it has the same taste. The French tend to overdo directions and complicate things waaaay too much.
Boeuf bourguignon
Active time: 1 1/4 hr Start to finish: 4 1/4 hr
Servings: Makes 8 servings.
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Ingredients
1/4 lb thick-sliced bacon, cut into 1-inch pieces
3 lb boneless beef chuck, cut into 2-inch pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves (not California)
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 lb small (1 1/2-inch) boiling onions or pearl onions
1 lb mushrooms, quartered if large
Accompaniment: peeled boiled potatoes tossed with butter and parsley
Special equipment: kitchen string
Preparation
Cook bacon in boiling salted water 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out).
Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saute boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saute mushrooms, stirring, until golden brown and any liquid the mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
Cooks' note:
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it’s easier to remove fat from surface after chilling.
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This is a rather easy recipe. I use any cheap red wine, and I leave out a lot of the steps, such as removing the Garni, blanching the onions - anything that will cut down the work. It is more a stew than the traditional dish but it has the same taste. The French tend to overdo directions and complicate things waaaay too much.
Boeuf bourguignon
Active time: 1 1/4 hr Start to finish: 4 1/4 hr
Servings: Makes 8 servings.
subscribe to Gourmet
Ingredients
1/4 lb thick-sliced bacon, cut into 1-inch pieces
3 lb boneless beef chuck, cut into 2-inch pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves (not California)
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 lb small (1 1/2-inch) boiling onions or pearl onions
1 lb mushrooms, quartered if large
Accompaniment: peeled boiled potatoes tossed with butter and parsley
Special equipment: kitchen string
Preparation
Cook bacon in boiling salted water 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out).
Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saute boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saute mushrooms, stirring, until golden brown and any liquid the mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
Cooks' note:
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it’s easier to remove fat from surface after chilling.
Sounds divine JimBob! I will try it it sounds so good and hearty!
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* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
* Raw - a good vet could get it back on its feet [:)]
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boeuf bourguignon
I am making some now and the smell is driving me mad - it will be tomorrow, however, before it is at it's prime.
That's a very good thing to cook JimBob and as you say so much better the next day. Intrigued about the left-out step, removing the garni. Exactly what are you going to do with the time saved here - all [;)]0.000001 seconds?
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boeuf bourguignon
I am making some now and the smell is driving me mad - it will be tomorrow, however, before it is at it's prime.
That's a very good thing to cook JimBob and as you say so much better the next day. Intrigued about the left-out step, removing the garni. Exactly what are you going to do with the time saved here - all [;)]0.000001 seconds?
Eat the stuff, what else.
And the time saved is not in removing the garni, but in fixing it - finding the string you can't remember where you stored the darn ball of string, holding all of the veggies together while trying to tie them up with your greasy fingers, let alone finding the right sized stuff to hold, etc. (Have you ever tried to tie dried thyme flakes together, let alone the ground thyme most commonly sold here in the US?)
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Some chicken... [:P] [:P] [:P]
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Hubby is taking me out for surf & turf! Yum!
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What's that?
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Although it sounds like a sex in the outdoors experience it is a combination of steak and sea food, usually shell fish especially oysters.
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Eat the stuff, what else.
And the time saved is not in removing the garni, but in fixing it - finding the string you can't remember where you stored the darn ball of string, holding all of the veggies together while trying to tie them up with your greasy fingers, let alone finding the right sized stuff to hold, etc. (Have you ever tried to tie dried thyme flakes together, let alone the ground thyme most commonly sold here in the US?)
Hmm.. sounds as if you're tying the herbs together with string. What we do is tip them all into a bit of muslin and then tie that; it doesnt matter then if they are dried/flaked. It makes a little round sack about the size of a poodle's nose and can be easily be fished out with a spoon. [;)]
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* Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo.
* Raw - a good vet could get it back on its feet [:)]
LOL LOL.... That's too funny!!
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Eat the stuff, what else.
And the time saved is not in removing the garni, but in fixing it - finding the string you can't remember where you stored the darn ball of string, holding all of the veggies together while trying to tie them up with your greasy fingers, let alone finding the right sized stuff to hold, etc. (Have you ever tried to tie dried thyme flakes together, let alone the ground thyme most commonly sold here in the US?)
Hmm.. sounds as if you're tying the herbs together with string. What we do is tip them all into a bit of muslin and then tie that; it doesnt matter then if they are dried/flaked. It makes a little round sack about the size of a poodle's nose and can be easily be fished out with a spoon. [;)]
That's the way we have always done it too. Just don"t use brightly colored muslin's or you may find your dinner a bit odd looking when the color runs into dinner! LOL.. I did that once a long time ago with some that was not color fast! .. LOL! My chicken was no had a purple color about its flesh! HEE HEE..
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Good point - we can get unbleached or bleached muslin that's beige or white. Some colours don't go with food - that said, I knew a woman once whose kids wouldn't eat mashed potato unless she coloured it with blue food colouring. [::)]
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LOL.. We were the same with my grandma's Homemade noodles.. She always added yellow food coloring to make them a brighter yellow! LOL I still add it to mine just for the memory! LOL
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Some watermelon...
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What's that?
Although it sounds like a sex in the outdoors experience it is a combination of steak and sea food, usually shell fish especially oysters.
What an excellent idea! I'll suggest that the next time hubby wants surf & turf! I'm sure it wouldn't be out of the question as it's been done before. [;)] [;D]
Tonight my surf & turf consisted of a medium rare steak smothered in sauteed onions and grilled shrimp.
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Hmmm...come on folks, settle it down.
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Hmmm...come on folks, settle it down.
Why? - are you prudish - or jealous?????
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I don't know [???]
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Some watermelon...
I love watermelon!!! YUMMMMY!
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Yeah, I just ate some [:P][:P][:P][:P]
They always seem to taste good when the weather is hot.
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OOOOH you lucky person.. I love it cold and juicy.. hot or warm weather!
I like to buy a whole one then take the rhine off and cube it up in a large bowl and cover it and just scoop some into a bowl anytime I feel the urge! Yummmmmmmmm!
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Cheese and onion chrisps.....always. If not I'll have a chicken sunday lunch.
FOG
I have to FOG 'er indoors for spelling 'crisps' with an 'h' every time she puts it on the shopping lisht!!!
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Cheese and onion chrisps.....always. If not I'll have a chicken sunday lunch.
FOG
I have to FOG 'er indoors for spelling 'crisps' with an 'h' every time she puts it on the shopping lisht!!!
You must make her life miserable - WAY TO GO!
(it is a guy thing)
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Knowledge
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I spell them "chrisps" because to me they are the best thing since christ.
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How was crist?
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If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself.
It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.
We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.
Remove orange peel and bay before serving - best eaten next day but fine right away.
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OOOH That sounds good too!
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Sweet corn...
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I love corn... but it is pure sugar.. a treat in itself... to eat cautiously.. but has always been my favorite vegetable with broccoli as a adult...
I would die for a basket of vine ripened cherry tomatoes.. emmmmmmm!
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THIS IS NEXT !!!!!!!!!!
If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself.
It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.
We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.
Remove orange peel and bay before serving - best eaten next day but fine right away.
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I am having a fruit craving! oranges peaches nectarines,manderine oranges, grapes green fat and juicy! Plums..ummmmmm...apples bananas, pears, oh my goshhhhhhh!
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A nose-job [:D][:D][:D][:D][:D] hahaha...
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A nose-job [:D][:D][:D][:D][:D] hahaha...
LOL LOL..WHOOPS WRONG THREAD! LOL..
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THIS IS NEXT !!!!!!!!!!
If you like boeuf bourguignon JimBob you might enjoy JUGGED BEEF. I've never seen it anywhere else and discovered it when young, single and fending for myself.
It's a stew of 2.5 - 3 lbs of stewing beef (chuck or shin) that's been cubed, rolled in seasoned flour and well browned in olive oil and butter, with 2 coarsely chopped onions also browned with 2 crushed cloves of garlic melted in. Stew this very slowly with 4 chopped carrots, 2 bay leaves, a good strip of orange peel, 2 cloves, S & P and 1/4 pint of red wine. Any liquid can be made up with stock but it should be thick rather than runny.
We do it in the bottom oven of an AGA at about 100C till it's tender but a slow cooker will work too, or any other slow oven. The orange and cloves gives it its distinctive flavour.
Remove orange peel and bay before serving - best eaten next day but fine right away.
That sounds delish! I wonder how it would taste with venison instead of beef.
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Some cherries... [:P][:P]
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And some shrimp... [:P]
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Some cherries... [:P][:P]
OH MY GOOODNESS I adore fresh cherries! YUMMMMMMMMMM!
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Some persimmons...
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Coffee and chocolate muffins
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Some persimmons...
Yummmmmm!
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Coffee and chocolate muffins
Yummmy but a no no.. I could go for a nice coffee!
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Some of that Fools Gold sandwich... [:P][:P]
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Hungry for a non food item! LOL..
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[:0][:0]
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Potato Chips - crisp for you funny speaking-people across the pond.
Bought a bag this afternoon.
I'm sated.
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I say potato chips [:)]
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[:0][:0]
Get your mind out of the gutter! How do you know I was not talking about a really good book or a nice walk outside.. or more knowledge from this wonderful forum????? Huh???? Huh????
LOL...DO you have ESP??? LOL...
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ESP? What is that?
English for special purposes
or
Extrasensory perception
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Extra Sensory Perception.
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Extra smelly pants!
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Extra smelly pants!
Lord - how sick! But, whatever blows your skirt up.
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No! I thought this was an alternative for ESP!