X2Originally Posted by OvenRude
We need to merge this with the cooking thread...
X2
We need to merge this with the cooking thread...
I think some of you are talking about two different things when it comes to cooking.
First some of you are talking about the temp of the oven and then some of you are talking about the internal temp of the meat once you are done cooking.
You do want a fairly high heat when cooking because you want the surface to cook faster than the middle. If you cook at too low of a temp, the entire steak will cook completely and evenly and be gray or brown through and through.
Cooking to an internal temp of 130-135 degrees is considered rare-med/rare. 160 degrees would be toast, dry and dark.
And you are fine if you sear the outside and have it rare on the inside. Any germs or bacteria will be on the surface of the steak, not inside of it.
Ground beef is another story. It can have bacteria all the way through, so you are suppose to cook burgers to well done to ensure no disease.
So you are telling me you cook your steak to a internal temp to 160-170? That's well done. Then please tell me then why do all the good steak houses cook their steaks on high heat?
WHOA!
Joe... I want to come have dinner with you.
PM me the cheddar bay biscuits recipe?
*Geoff the Supra Noob*
"If guns kill people, mine are defective."
You sir are a good man! I made some cheesy grits this morning and was actually thinkin about either frying some catfish or some chicken gizzards later this week. That picture's got my mouth watering and I'm thinkin I'll be goin with the catfish!
Please tell me you had a nice assortment of hot sauce to go with your meal
Oh, also, can you PM me that biscuit recipe? Those things are like crack
No, I want it too. Post it
No, PDQDSM above you was correct and I should have been more explicit. I try to get it to 160-170 on the outside (for the bacteria) without throwing too much heat at it, and yeah you can cook it on high heat like a steak house as long as your customer or guest likes it rare to medium rare and no more. But I slow cook because it's easier to make what everybody likes from rare on up to well done. And you are correct that if it's internally 160 or more, that's well done, but the way I do it, even then it's still not toast. I personally like mine medium rare btw. I apologize for the misunderstanding.
Like PDQ said though, burger is a whole different game and I always cook it all the way through.
I have one of those Showtime Rotisserrie and it comes out fine. You can also do it in a crock pot, but it will come out more like prime rib. I once had a 4" thick T-bone I did in the crock pot and it came out amazing....meat fell off the bone...
bake it in the oven...
There is a guy that knows what he's doing... ^^^
DolceGabbana19 (12:08:52 PM): y u speak broken english
xoom93 (12:09:27 PM): cuz aint my language nigga..
xoom93 (12:09:36 PM): i speak ne way i want cuz - from Mr. Wob
Oh man this thread made me hungry.
Jon
Here you go dudes...sorry it took me a day or so I had to get it from my Grandma.No, I want it too. Post it
Red Lobster's Cheddar Bay Biscuits
Ingredients:
Biscuits
-2 1/2 cups Bisquick Biscuit Mix
-1/2 stick Butter Cold (Cubed Up Small)
-1 1/4 cups Mild Cheddar Cheese (Grated)
-3/4 cup Milk (Whole Preferably)
-4 teaspoons Garlic Powder
Topping
-2 tablespoons Butter (Melted)
-1/2 teaspoon Garlic Powder
-4 teaspoon Dried Parsley
-Salt (Pinch)
Directions:
1. Combine "Biscuit" ingredients in a bowl and mix with a large spoon until combined but not smooth. You want it to be kind of chunky.
2. Spoon mixture onto a cookie sheet. Size is up to you really. I use about 1 1/2 teaspoon per biscuit.
3. Bake biscuits @ 400 degrees for 12-15 Minutes.
4. Right before they are done baking, combine the "Topping" ingredients in a small bowl.
5. When biscuits are hot out of the oven, use a brush and coat the biscuits with the "Topping" mixture and ENJOY!
I've been to Red Lobster many times and this recipe is pretty dead balls on if you ask me. They're so damn good they make you want to
These biscuits kick ass and they're good for any meal! Hope some of you guys try them and let me know what you think.
-Joe
Last edited by IJustLuv2xlr8; 05-28-2008 at 07:27 PM.
^^ I love you so much now
I'm sending the recipe to my sis right away, she's a bada$$ cook
No prob...
Hallelujah!
Next post will be a cookout post this Sunday
Bacon Cheeseburgers
-85/15 Ground Beef blended with ground Sirloin Steak
-TBD Cheese (Probably smoked Gouda or Parrano)
-Applewood Smoked Bacon
-Fresh Cibatta Buns dusted w/ Corn Meal
-Green Leaf Lettuce...fuck Iceberg
-Roma Tomatoes
-Sauted Vidallia Onions or Baby Bello Shrooms
Hotdogs
-Nathan's Dogs
-Misc fixin's
Pasta Salad
-Cavatappi Pasta
-Diced Veggies
-Mayo made with Safflower Oil...
etc
etc
Last edited by IJustLuv2xlr8; 05-29-2008 at 09:31 AM.
Tonight's experiment:
Pork marinade:
Dr. Pepper base
A few dashes soy sauce in place of table salt
Lemon juice
Lime juice
Garlic
Honey
Black pepper (I usually put only a little pepper in the marinade and then dust the meat with a little more before cooking)
I had 2 boneless chops so I dusted one with a little nutmeg (one of my favorite spices) - adds a nice subtle flavor and goes well with the fruitiness of the soda and juices. I dusted the other one with a little extra black pepper.
Broiled it in the toaster oven because I have a badass toaster oven and my landlord pays for electricity
It came out pretty good, the soda gives it a much different flavor than usual. It's low on the sodium content also (a couple dashes of soy sauce provide the only sodium.) A sweet overall flavor with subtle sourness from the citrus, but the honey balances that out. Not a bad experiment if I say so myself. Quick and easy.
Enjoy!
Here's a simple meal I make here and there.
-2 Whole White Trout Fillets (Broiled in the skin, and then removed from skin when served. Spiced with: Sea Salt, Ground Black Pepper, Tarragon)
-Steamed Haricots w/ Eggplant, Roma Tomato, Enokitake Mushrooms, Cherry Tomatoes, Salt, Pepper, Lemon Juice (I steam the Haricots, then add to sauté pan that has other ingredients. Toss around for a few minutes and then add a touch of Lemon Juice, toss some more, serve)
I like this meal because it's pretty clean. Doesn't leave you feeling fullll but full enough. It's also real healthy for you. The trout I use is pretty oily in itself so you can basically let it cook in it's own oils without adding any additional fats to the dish. Loaded with protein as well. Also...you can never have too many veggies.
I'm eating less carbs right now because I've been lifting a lot and trying to lose a few pounds before vacation...but if you want to carb it up a little...I'd probably bake or broil some red potatos and toss it with some olive oil and fresh herbs like dill or something along those lines. Maybe add a little low fat sour cream to top it off.
Btw...for fish lovers...Tarragon kicks some serious ass on just about ANY fish. Great stuff!
A side recipe...
I like mussels...to make some serious KICK-ASS muscles do this...
-2lbs Mussels
-1 Bottle of Pinot Grigio (Cheap shit...doesn't matter...you just want the aroma and acidity from it)
-2 Cloves Garlic (Minced)
-1/4 Cup of Tarragon
-1 FRESHHHHH loaf of white Italian Bread (Sliced)
1. Bring liquid to boil
2. Throw in Mussels & cover with lid
3. Cook until all of the mussels are open
4. Pour the entire pot, mussels, liquid, everything into a deep serving dish
5. Chow down...dipping the bread in the mixture is almost better than the damn mussels themselves
Hope I didn't forget anything...
-Joe
Last edited by IJustLuv2xlr8; 05-30-2008 at 10:03 PM.
Fish and potatoes are awesome with sea salt... actually a lot of stuff is^^
Gotta have Sea Salt...one my favorite potato chips...Fish and potatoes are awesome with sea salt... actually a lot of stuff is
Cape Cod Sea Salt & Cracked Pepper FTMFW!!!
I just had those chips for the first time a couple weeks ago and they are awesome!
Made this stuff the other night for me and the ol'lady...
I had Steak (Usually I like it a little red, but I did it medium the other night for shits and giggles), Red Potatos w/ Low Fat Sour Cream & Fresh Parsley, and some Steamed Broccoli.
For the girlfriend...she's a vegetarian so I made her some Cheese & Onion Pierogies topped with some of that Fresh Parsley and some Sour Cream on the side. Also some Broccoli.
Pierogies FTW!
Hell yeah...Pierogies FTW!I made one for myself too...they were good!
God DAMN I should not browse this thread at work.
tummy growling is gonna scare my cube neighbors.
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