What's For Dinner?

Can’t comment on the taste, but that looks great to me. Nice medium cook. Excellent Brussels sprouts too.

I grew up on a beef cattle farm (Hereford), so basically all beef is pretty much “meh” nowadays from what I remember on the farm.

 

To me that looks like a delicious piece of meat, would be my level of done. But of course we each have a preference.

Just wasn't your day it seems but it still looks like quite a plate to me.

 

Came out pretty good. I didnt add the milk though.

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Well today I hit the road again so I cooked up some interesting meals. Tried steak again and today we had a much better final turnout with regards to the cook. Same idea as before. Butter, thyme, rosemary, garlic, oil in a pan, and topped with a little parmesan at the end.

I also threw in a small piece of salmon while cooking the steak.

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I saw in the Ramsey video posted that letting it set out to get to room temperature is a good thing. Do you do that? Maybe it would help. It looks like a nice piece. I will employ that going forward....something I don’t think I was aware or, or at least didn’t practice.

 

Now that I've eaten it 3 times now, it's probably the best thing I've done in the crockpot. But, I do think using 4 chicken breasts is overkill. It's just too much meat.

 

Mrs T would love that, AzIt! Steak looks quite excellent to my eye. Maybe it is time to add reverse sear to your repertoire, especially for thick cuts? Gives you more control in cooking to your desired doneness, or in your case, rareness.
T

 

Picked up some sashimi and chopped scallop rolls. The restaurant is in a strip mall. The major anchor tenant was a grocery store. The grocery store shut down soon after Walmart came into the hood a few years ago. Since then the restaurant hasn't been as busy. I feel sorry for them.

 

Tsk, Tsk. First, you're a Texan. Second, chicken counts as a vegetable here in Tejas!
T

 

Now, you're balling!! The little slivers of parmesan. I am so stealing that next time I do steak!

Great job and safe travels...T

 

I may have to try that here in 30 minutes...(dry aged prime ribeye steak ready for the grill)

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You know I messed it up...I was supposed to put the parmesan into the pan during the final stages. I forgot so I just added a couple of bits on it.

Now back to the amazing food on the road (totally kidding)

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Oh ya! Let's get that steak. Let us know how it comes out just as I saw your post the other day.

 

Here it is...this ribeye was far better (taste, tenderness and less over-cooked) than the nyc strip from a few days ago. Ania made the primary side dish of yellow squash stuffed with wheat, onion, cilantro, parsley and some spices, topped with a bit of cheese and green onion. Those were fantastic! Served with a bit of grilled green onions and leftover brussels sprouts...also tried some parmesean on top of the steak inspired by your post...you are right, its a nice touch!

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Man, Tamas, that's a let down after all that good home cooked grub.

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Scallops with bacon.

https://juliasalbum.com/seared-scallops-with-bacon-in-lemon-butter-sauce/

T

 

Those stuffed squash look awesome. Steaks aren't too shabby either!
T

 

Well duh lol.

It's just so much chicken the Vegas and corn get lost. I like a more even spread of things.

 

Vegas?!? Don't lose the Vegas!
T

 

lol. I have no idea how that happened. I was trying to say beans. I guess autocorrect got me.

 

Pizza! Was gonna do steak, but our friend dropped by and she is not a big fan of steak.
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Plain cheese pizza

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AzIt asked about a pizza with feta cheese, which got me thinking.
The base is plain Greek yogurt, covered with boiled chicken breast, onions, mushrooms, spices, feta.

Based off this recipe.

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After cooking. Taste was OK.

T

 

Wowza, Looks great!

Do you normally cook the steak all bbq? Charcoal or propane? It looks so good every time I need to know!

 

Ya that looks a whole bunch better than mine.

I'm home-ish mow from ottawa but will be working long hours. I need to try that recipe for enchilladas(I think) a couple pages ago. Maybe this weekend.

 

Is that still the home made dough? If so any suggestions now that you have worked with it a fair bit?

 

It's okay man I would be enjoying more tequila if I was in TX as well!

 

Lol!

It's been a while since I've had tequila in the house. Maybe soon, it's a good sipper. My parents brought me back quite a bit of run from their last cruise. I dont really like rum though I'm going to try and put some of it away over time.