VF, you're not allowed to cook my steak. Ranch dressing?
I want to be your friend.
Don't know about propagating a virus but I do know that the more fresh onion you eat the less likely you are to get the flu. Less likely to get bedtime kisses too.
We use to slice zuccini in thin slices, fry them in oil, some salt and then layer them up with garlic and maionnaise (how do you spell that in foreign language) in between and have it as a side dish to, especially fried chicken or pork.
Anyway I had a can of Weightwatchers soup today. Very much OK but I longed for something more substantial.
Anyway I had a can of Weightwatchers soup today. Very much OK but I longed for something more substantial.
zucchini are great as a salad.
Cut it into thin slices (round ones). Fill the bottom of a pan with olive oil and put on medium heat. When hot, put a first batch of slices in the pan (only one layer). After a minute, flip the slices, wait another minute (depends how hot your oil is... they have to be translucid). Remove and put on paper. Do batch after batch.
Once cold, mix with some herbs, a bit of mashed garlic, salt, pepper and let rest in the fridge for an hour. Serve cold with slices of mozzarella (preferably buffala).
If you want more color in your plate, add red pepper (bell pepper) to the mix. Put your oven on 180°c or so. Oil a pan. Cut the peppers in wide stripes. Put them skin up on the pan and put oil on the skin. Put the pan at the top of the oven. Let about 1/2h, or more if needed, until they're soft and the skin starts peeling and burning (once soft, you can pass them a bit under the grill to haste the process). Let them cool a bit. Put everything (peppers and oil) into a plastic bag with a bit of garlic, salt, black pepper and drop that into the fridge for an hour. The skin will easily peel after that. Cut into thinner slice, remove excess oil and serve cold.
This kind of red pepper is also quite easy to find ready made in Italian or Spanish shops.
Cut it into thin slices (round ones). Fill the bottom of a pan with olive oil and put on medium heat. When hot, put a first batch of slices in the pan (only one layer). After a minute, flip the slices, wait another minute (depends how hot your oil is... they have to be translucid). Remove and put on paper. Do batch after batch.
Once cold, mix with some herbs, a bit of mashed garlic, salt, pepper and let rest in the fridge for an hour. Serve cold with slices of mozzarella (preferably buffala).
If you want more color in your plate, add red pepper (bell pepper) to the mix. Put your oven on 180°c or so. Oil a pan. Cut the peppers in wide stripes. Put them skin up on the pan and put oil on the skin. Put the pan at the top of the oven. Let about 1/2h, or more if needed, until they're soft and the skin starts peeling and burning (once soft, you can pass them a bit under the grill to haste the process). Let them cool a bit. Put everything (peppers and oil) into a plastic bag with a bit of garlic, salt, black pepper and drop that into the fridge for an hour. The skin will easily peel after that. Cut into thinner slice, remove excess oil and serve cold.
This kind of red pepper is also quite easy to find ready made in Italian or Spanish shops.
Flu virus is just a coated piece of nucleic acid which floats through the air. When it gets into your body it inserts itself into a cell, taking over the reproductive mechanism for the cell. A nucleic acid has no way of replicating itself as inanimate matter.
When my wife explains something, make sure you have a chair nearby.
Cal, i think if you ever come over, i can treat you as a friend 
Since your wife is vietnamese, she know how to do Pho-Soup.
I tried 2 weeks ago for the first time, following a recipe of martha stewart( she sez its origin). Here some pics dooing the brooth. Since i dont know any vietnamese people nor do we have a restaurant around, it was like tapping in black room, but the result was good to my taste. My question to you or your wife: Is it correct, that the brooth becomes to a kind of jelly when cooled down? Its easy to remove the fat then and my guests also liked it, but there is no reference. I would be glad if you can give me answer, because in future i will freeze some brooth.
Regards
Frank
Since your wife is vietnamese, she know how to do Pho-Soup.
I tried 2 weeks ago for the first time, following a recipe of martha stewart( she sez its origin). Here some pics dooing the brooth. Since i dont know any vietnamese people nor do we have a restaurant around, it was like tapping in black room, but the result was good to my taste. My question to you or your wife: Is it correct, that the brooth becomes to a kind of jelly when cooled down? Its easy to remove the fat then and my guests also liked it, but there is no reference. I would be glad if you can give me answer, because in future i will freeze some brooth.
Regards
Frank
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Hey Jack, I work (as an EE) in a cancer diagnostics research center. My colleagues do magic as far as I'm concerned (the sentiment is shared the other way around).
Very very aware of the chair, paper, and pen needed for any explanations, haha.
My confusion wasn't about the virus itself, but what made onions so unique about preserving (because it's not going to permit replication) the influenza viruses. Sorry if I came across brusque, it's more a "head scratcher" than a "no way" reaction.
Back to the food discussion!
Very very aware of the chair, paper, and pen needed for any explanations, haha.
My confusion wasn't about the virus itself, but what made onions so unique about preserving (because it's not going to permit replication) the influenza viruses. Sorry if I came across brusque, it's more a "head scratcher" than a "no way" reaction.
Back to the food discussion!
Maybe as the onion "out-gasses" there's a subtle pressure differential to fill up its "interstices". Don't ask me, I had to take organic chem "pass-fail".
Wifey discovered the cancer-initiating stem cell for a pediatric cancer. If you ask her to summarize "War and Peace" it can take longer than it took Tolstoy to write it.
With respect to Cal's comment on goodnight kisses -- Jeanette's mom used to put a clove of garlic on a piece of string and have her wear it during flu season. I don't know how often the garlic was changed.
Would you care to send me some of your special sauce? Or your favorite recipe.
I cook my steak at 150deg c by the way so "5 minutes extra to char it" is not long at all. I only very slightly make it crisp. The fat surrounding the steak is still extremely juicy but just well cooked enough for it to have a tiny bit of crispyness on the edges.
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150C is about 300F, not a hot pan. I prefer to cook steak on the grill, which I preheat to about 600F. If I cook a steak in a pan I prefer the classic method, very hot pan, a little oil, sear on each side, turn frequently until done, let meat rest at least 10 minutes off the heat. The only "sauce" is salt, pepper, garlic, fresh thyme, maybe butter.
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Coincidentally, my favourite way to cook zucchini is on the barbeque. Slice in half lengthwise, brush with olive oil, sprinkle with salt, pepper, and herbs (fresh or dried, oregano and basil are nice, so is rosemary). Grill skin side down for a few minutes, then skin side up to get nice grill marks on the flesh, finish over low heat until soft.
Re: steak again. While as a rule the better the steak the less I add, for some lesser cuts I do like to use a marinade. Crush a couple of cloves of garlic on some coarse sea salt, put it in a bowl or mortar and keep mashing it until it makes a thick paste. Add some black peppercorns and maybe some dried juniper berries and keep mashing until the pepper is well crushed. Add some herbs (fresh or dried), a dash of Worcestershire sauce, and a bit something acidic, like a squeeze of lemon or a drizzle of red wine vinegar, even a little red wine. Stir it all up then stir in a little oil. Spread thickly on the meat and let it sit for at least 20 minutes. If you grill the steak the garlic etc falls off but leaves the flavour behind.
Grilled zucchini, cut axially into quarters with salt, pepper and olive oil, is a mainstay here.
Agreed on the "sauce". Still I guess everyone has his own classic method for steak
The one I've been told is :
- let the meat rest out of the fridge for a while;
- heat a very hot pan (cast iron preferably, certainly not tefal) and add a generous drop of clarified butter (or butter with some oil if I don't have clarified butter on hand).
- drop the steak onto the pan. As soon as the steak hits the pan, reduce the fire to medium heat.
- don't touch it at all for a minute.
- flip. Let again a minute or so (depends on the thickness and so on).
- let it rest a few minutes.
I get good results from the "sear and shove" method of cooking a steak, sometimes also called pan roasting.
I get great results from the "reverse sear" method of cooking a steak.
And I get excellent results when I use a sous-vide waterbath to perform the first half of the reverse sear method of cooking a steak.
I get great results from the "reverse sear" method of cooking a steak.
And I get excellent results when I use a sous-vide waterbath to perform the first half of the reverse sear method of cooking a steak.
Somehow I knew I would find Gordon behind that link.
Sous vide has its place but for a really fine steak the classic line chef method is the only way. I've actually come across people in the industry saying they should stop teaching this at culinary arts schools. Sorry I missed a couple of ensuing posts, these are my opinions of course the differences in techniques are probably overstated anyway. Those that prefer 100% grass fed beef with little or no marbling also brings a whole new dimension to this discussion.
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I don't sauce steak.
Same here.
Not the only way, one of the good ways.
They would be wrong.
Yes, but not important for immersion cooking.
PH, that looks very yummy
I second that. (insert face licking emoticon here)