To get that classic, French restaurant taste in your Béarnaise, try using clarified butter. It also seems to make the sauce more resistant to breaking (for whatever reason). Love Béarnaise on just about everything except steak. Weird, I know, but I just like steak on my steak.
Yeah, I was gonna cook it all up for family dinner anyway. It was really good in the stroganoff. I was worried because I've always heard Tri-tip is one of those, cook it fast and serve rare or cook it a long time. It looks and sounds good. I'll have to give it a try.
You the man, Darth! Do you have a preferred oil/temp for your fish frying? Yours look 20x better than any fish & chips I've had in the past decade...T
I like buying a whole beef tenderloin and then trim it myself. I save all those odd end bits, the chain, etc. I've not tried it but those would probably make an awesome stroganoff...T
If I may add the temp variation is small, 350-375 for fish and some prefer peanut oil because of the higher burn aspect but Canola oil is my oil of choice when frying. Just food for thought.
Everything here is either Cadbury or Nestle or some former British divisions sold to Hershey, etc. Until the 70's it was popular for British companies to open divisions here and operate them as separate companies. They mainly hoped to access the U.S. market. Added advantage being a British Commonwealth, the companies received huge tax incentives. 1980's most got sold off. Mid 80's. My Dads office tower was next door to the Four Seasons hotel. I used to buy cigarettes in the hotels gift shop. One day Bono from U2 was in front of me. He bought a whole box of Aero bars. Their next concert stop was all in the U.S. and he knew he couldn't get them in the states.
It's a friends birthday tomorrow and we are going to BBQ (ok grill to be technical about it) something up. When I asked her what she wanted she said surf and turf. So I'll be off to the store in the AM to see what I can scare up. I'm thinking steak of some sort, whatever looks best when I get there, and shrimp. Oh and there may be a magnum or two of wine involved depending how many people show up.
Small problem. Did a half a-- job cleaning the grill last time I used it. So had some mold on the back wall. Cleaned with some oven cleaner, heated it up as high as it would go. But the cleaner says you can't use for awhile. Switched to homemade burgers and onion rings.
Lobster does go great with steak. Shrimp, however, goes better. Here me out.... You have to be retarded to **** up preparing shrimp. You also have a variety of dipping sauces for shrimp that work across the board. As opposed to a lobster tail...lemon and butter. The easier the better imo. Prepare a few special sauces and then relax rather than worrying about drying out a bunch of lobsters. Easy peasy. Sent from my iPhone using Tapatalk
Good points, but Jdubbya is cooking. I have faith in him! Apart from cocktail sauce, what dipping sauces would you recommend for shrimp? Something with garlic would go good with steak. T
It does indeed. Yeah if I'm doing lobster I really want a whole live one preferably. I actually like the claw meat far better than the tail but it's just about impossible to buy just claws. And when it comes to cooking them I prefer simple...boil 'em quick and eat 'em hot with butter to dip. I was thinking of grilling the shrimp, possibly on skewers depending on what size I get with maybe a couple different marinades. Garlic butter is always good. Some sort of spicy remoulade could be good too. Or even a sweet chili sauce maybe? You guys are giving me lots of ideas. I'll take more too though.
Speaking of sweet chili - a Malaysian mae ploy sauce would be great with shrimp. For remoulade, this sounds great... http://www.tabasco.com/tabasco-recipes/recipe/3767/spicy-remoulade-dipping-sauce-for-shrimp/ T
I like cleaned shrimp. In the shell is a messy pain. Same with lobster. Crab is also good but messy in the shell. My brother takes my nephew crab fishing. His wife only knows Chinese style cooking, its good but I really miss old school crab.
I agree for a good quality steak. For lesser cuts like flank and skirt a little flavoring is a good thing. Once a month or so, the wife and I do cheap steak night (keeps us grounded & I'm a cheapskate!) usually cheap select grade rib eyes from Kroger. A good sauce/rub/marinade goes well with those...T
Looking good! I never really buy flank, but when I make carne asada with skirt, I marinate it of course. But when it comes to stuff like ribeye, I'm a purist (salt/pepper/butter only) and admittedly a total steak snob. I just can't buy the cheap stuff. And for the same reason, I can never order a real steak in a restaurant not known for its steaks. I'd rather eat whatever it is they do well than eat a low-quality or poorly executed steak. Now all this talk about steaks is making me crave one of these again: http://www.ferrarichat.com/forum/140314396-post73.html Image Unavailable, Please Login Image Unavailable, Please Login
