GotGarlic
Chef Extraordinaire
I wasn't up to cooking yesterday, so we went out for dinner with a Groupon I had: The Jewish Mother. DH had fish 'n chips and I had the ribeye. Delish.
Dinner 26th October, Friday
- Thread starter Kylie1969
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Snip 13
Master Chef
Oh yummy!!!!!! I haven't eaten ribeye in ages. By far the best cut of beef in my book
Please tell me you didn't eat it well done?
I'm salivating here!
GotGarlic
Chef Extraordinaire
Oh yummy!!!!!! I haven't eaten ribeye in ages. By far the best cut of beef in my book
Please tell me you didn't eat it well done?
I'm salivating here!
Definitely not well done!
My ribeye last night was a beautiful medium-rare. I grew up in the Midwest - cow country. My dad's recipe for grilling steak is four minutes on one side, three minutes on the other, rest five minutes, eat! When I make it, I salt it first, but otherwise, this formula works
Snip 13
Master Chef
Definitely not well done!
I like mine medium rare too, rare if I eat a fillet steak. I like adding a knob of butter after turning my steak . Just adds that little something
I don't like sauces or marinades on a decent piece of beef either, just salt, pepper and at most a hint of chilli or garlic. It must be well matured too!!!!
Guess I'm a bit fussy
Steve Kroll
Wine Guy
Thanks Odette!
Somebunny
Executive Chef
pacanis said:This hit the spot.
I've got enough taters, gravy and beans leftover for lunch today, too
Yum yum yum! Pac that looks so good j wanted to lick the screen!
Somebunny
Executive Chef
Steve Kroll said:Glad to see another home winemaker here.
I agree about it being an inexpensive way to keep the cellar full. DW and I used to spend a lot of money on wine back when we were younger. When I tell people I can make my own wine now for sometimes less than $1/bottle it usually makes people take notice.
Haven't tried to brew beer yet. I've never been a big beer drinker myself, though during the summer I might pop one open on a hot day. But I have a lot of beer-drinking friends, so I'm sure any that I made would get used up.
Steve, we mostly use the beer for entertaining. I'm sure your "beer drinking" friends would be impressed. It's fun and easy to do And you have a lot of the equipment already with your wine making gear.
BTW.. That squash looks stunning.....I love squash!
Steve Kroll
Wine Guy
Thank you!
This hit the spot.
I've got enough taters, gravy and beans leftover for lunch today, too
Lovely looking meal Pac
Our stuffed acorn squash turned out quite tasty. I ended up using black rice, apples, sausage, celery, walnuts, dried cranberries, and just a pinch or two of curry powder to make the stuffing.
Yum Steve, tasty!
Made up a pasta with prawns, sweet Thai chili sauce, onions, garlic, ginger, fresh tomatoes and red pepper flakes. Just the right amount of heat! We both really enjoyed it!
That sounds like my kind of pasta...very nice Laurie
Pac, you are most welcome
If I was really welcome you guyz would invite me over sometime when youz are cooking up all that salmon you eat!
I can be there in 12 hours, give or take a date change
