What's Cooking?

[BilletHead]

I will be doing this. Got to get more onions tomorrow. We have used up a bunch the last four days,

BilletHead

[rps]

This is the chicken strips and polenta meal I posted about above.

[Mitch f]

The last two picks have are awesome!

[ness]

Right here I thought you had made cucumbers, onions,and tomatoes.

Well I did.

1/4 c AC vinegar

2 TSB oil

1tsp sugar

1/2 tsp salt

1/2 tsp dill

1/4 tsp pepper

image.jpg

I guess I could pick out the cucumbers

Seriously -- not a cuke fan, but I love stuff like that.

[ness]

Well guys, it was a busy weekend and didn't keep up on this thread or cook much either. The cupboard was pretty bare -- I had Spaghetti O's for breakfast yesterday (no kidding), some left over pork loin for lunch and dinner, not really lunch or dinner time -- just whenever I slowed down enough to eat.

Marty -- that stuff all looks great. I think the tortellini tops the list, but the potato soup sure sounds good too. Don't know what chants taste like, but I love mushrooms. rps -- the polenta and chicken looks great too.

I'll have another load from the CSA today -- having a hard time keeping up, but have a vegan friend who's taking some each week.

[Chief Grey Bear]

I guess I could pick out the cucumbers

Seriously -- not a cuke fan, but I love stuff like that.

When you get your care package from the CSA, substitute something for the cukes. I'll bet it'll be just as good.

[rps]

The good looking and intelligent half of this household left today for a four day recertification course in Advanced Placement Statistics. Every five years she must recertify in it and in Calculus. Calc was last year. Stat is this.

When she leaves the joy of cooking changes as does the menu around here. Tonight, I will sear a discount steak I found at the grocery - and probably eat only about half of it. I will oven fry some potatoes and add some tomato slices to the plate.

For the oven fries I brick an ordinary russet and then slice it pont neuf style. I marinate the pieces in olive oil, seasoned salt, and pepper. I roast them in a 400 degree oven until the edges are brown and the middle fluffy.

Starter pictures:

[rps]

[Mitch f]

For the past year I've been toying with the idea of dry aging a rib roast. I've also have been toying with the idea of pan searing my steak instead of grilling over charcoal. I may do both this summer. My brother keeps telling me to pan fry the steaks and you'll never go back.

[rps]

For the past year I've been toying with the idea of dry aging a rib roast. I've also have been toying with the idea of pan searing my steak instead of grilling over charcoal. I may do both this summer. My brother keeps telling me to pan fry the steaks and you'll never go back.

Dry aging the beef is the bomb! Pan sear with an oven finish is the restaurant method of choice.