What's Cooking?

[Chief Grey Bear]

Dang, that looks good. Nice mahogany color. Legs and thighs are underappreciated, IMO. Pasta salad seems like the perfect match.

Those are some Cornish hen halfs that I found in the store. They were a little bit bigger than the frozen ones you find.

I usually like to make my own dressings for pasta salad's, potato salads, mustard and German, and other assorted side items. In fact I've been on a broccoli cheddar pasta salad here lately.

But at any rate, this particular pasta salad in the picture is one that I do not make a dressing for occasionally. If you are able to purchase a bottle of Ott's creamy Italian do so! That stuff is bad to the bone!! And I don't say that because it's made in my hometown. I say that because it really is the cats butt.

My apologies Phil.

[ness]

Not very pretty, but down right tasty.

IMG_0785.JPG

Did I ever tell you guys the story of John Marzetti?

[ness]

JoeD -- I love you bro, but until we get "partial like" functionality on this forum, I'm not gonna be able to like many of your posts. That said, I'll give you a 'like' on this portion of your post:

Super hot fire is best, couple minutes per side, then put them on a plate or platter and put butter on each steak

[ness]

Those are some Cornish hen halfs that I found in the store. They were a little bit bigger than the frozen ones you find.

I usually like to make my own dressings for pasta salad's, potato salads, mustard and Sherman, and other assorted side items. In fact I've been on a broccoli cheddar pasta salad here lately.

But at any rate, this particular pasta salad in the pictureis one that I do not make a dressing for occasionally. If you are able to purchase a bottle of Ott's creamy Italian do so! That stuff is bad to the bone!! And I don't say that because it's made in my hometown. I say that because it really is the cats butt.

My apologies Phil.

Huh, I had to go back and look -- I didn't realize those were Cornish hens. The are bigger than the frozen whole ones I always see. Haven't had one of those in years.

[Mitch f]

Can't say I've given it much thought. But, I always felt like putting on the seasonings early gave them some time to soak in a little. I usually do Montreal seasoning on steak about an hour ahead of time and let it sit at room temperature.

Yep, I agree.

Just found this:

http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

[ness]

I think Cook's Illustrated/ATC is an advocate for salting in advance. Now that I think about it, I probably picked that idea up from them.

[ness]

My brother told me about this technique to test the doneness of a steak a long time ago. Anybody ever do this?

http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

I've kind gotten to where I can do it by feel, but I don't always get it spot on.

[Terrierman]

I have a confession to make. I use Adolph's unseasoned meat tenderizer and granulated garlic on steaks. Usually about an hour or two before grilling time. Also prefer mesquite charcoal, it seems to get hotter than oak/hickory charcoal. No butter on steaks at my house. Nobody complains about it, at least to my face.

[ness]

I have a confession to make. I use Adolph's unseasoned meat tenderizer and granulated garlic on steaks. Usually about an hour or two before grilling time. Also prefer mesquite charcoal, it seems to get hotter than oak/hickory charcoal. No butter on steaks at my house. Nobody complains about it, at least to my face.

Ahhh, nothing wrong with that seasoning.

Butter on steak is pretty good though. Don't bring it to the table with a slab of butter on top -- just a little when it comes off the grill and let it melt while it rests. I've also done herb butters. Soften a stick of butter, work in fresh minced herbs (parsley, tarragon, whatever), then chill it back to solid. Keep it on hand for steaks or other meats.

My fire wasn't hot enough last night. Didn't get a nice char on my steak -- actually let it go a little longer than I wanted just to get some color. Would have preferred medium rare, but it was a really nicely marbled rib eye so it held up well. Shoulda been nice at $12 a pound!

[Mitch f]

My brother told me about this technique to test the doneness of a steak a long time ago. Anybody ever do this?

http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

I've kind gotten to where I can do it by feel, but I don't always get it spot on.

I don't take a chance, that's why I use an instant read thermometer