"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 11-03-2013, 06:48 AM   #41
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
I had found two stuffed peppers in the bottom of the chest freezer the other day. So dinner last night was stuffed peppers and salad. SO had mashed potatoes and I had pasta as sides. I made up a small crock-pot of sauce to go with them since there wasn't much in the package.
__________________

__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 11-03-2013, 09:13 AM   #42
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,291
Quote:
Originally Posted by pacanis View Post
Thanks, Fi.
And thanks for including the sprouts, too, Cheryl. I knew Fi wasn't going to
Pac, I do have to admit that the sprouts "looked" tasty, but I know from past experience what they taste like.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-03-2013, 10:19 AM   #43
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
Harry, I will give your steak method a try. I like my steaks that way too. But, Stirling likes his well done. Any tips for using your method for well done (heresy, I know)? I currently keep poking with my finger until they are hard enough.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-03-2013, 10:27 AM   #44
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,291
Start Stirling's steak 4 minutes before your steak.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-03-2013, 10:55 AM   #45
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
Quote:
Originally Posted by PrincessFiona60 View Post
Start Stirling's steak 4 minutes before your steak.
Well yeah, but that's not "Harry's method." The problem with cooking it longer is that I have to turn down the heat, then it's hard to get a proper sear on my steak. I have tried just searing mine and then keeping it warm in the toaster oven while I cook Stirling's. That worked, sort of. I think I need to work on the timing for that method.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-03-2013, 11:42 AM   #46
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by taxlady View Post
Well yeah, but that's not "Harry's method." The problem with cooking it longer is that I have to turn down the heat, then it's hard to get a proper sear on my steak. I have tried just searing mine and then keeping it warm in the toaster oven while I cook Stirling's. That worked, sort of. I think I need to work on the timing for that method.
You should put Stirling's steak in the toaster oven it's already overcooked! Then cook your steak at the last minute while Stirling's steak rests or tries to recover!
__________________
Aunt Bea is offline   Reply With Quote
Old 11-03-2013, 11:53 AM   #47
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,291
Same method you are just cooking Stirling's longer than yours, no temp adjustment needed. Aunt Bea's idea works, too!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-03-2013, 12:08 PM   #48
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
Harry, I will give your steak method a try. I like my steaks that way too. But, Stirling likes his well done. Any tips for using your method for well done (heresy, I know)? I currently keep poking with my finger until they are hard enough.
Quote:
Originally Posted by PrincessFiona60 View Post
Start Stirling's steak 4 minutes before your steak.
Quote:
Originally Posted by taxlady View Post
Well yeah, but that's not "Harry's method." The problem with cooking it longer is that I have to turn down the heat, then it's hard to get a proper sear on my steak. I have tried just searing mine and then keeping it warm in the toaster oven while I cook Stirling's. That worked, sort of. I think I need to work on the timing for that method.
Quote:
Originally Posted by Aunt Bea View Post
You should put Stirling's steak in the toaster oven it's already overcooked! Then cook your steak at the last minute while Stirling's steak rests or tries to recover!
Quote:
Originally Posted by PrincessFiona60 View Post
Same method you are just cooking Stirling's longer than yours, no temp adjustment needed. Aunt Bea's idea works, too!
ladies,ladies,ladies allow me to interject at this crucial juncture.it's quite simple tax.put both steaks in the pan at the same time & follow harry's method for both steaks.while your steak is resting for the length of time it was in the pan,continue to flip & cook stirlings steak.i guarantee that after your steak has finished resting,stirlings will be well done.simple! toaster ovens?never heard such nonsense!!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-03-2013, 01:50 PM   #49
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,265
Quote:
Originally Posted by Harry Cobean View Post
maybe you should tell the chef about my steak method.cherylj also cooks her steaks the same way.it works just as well for burgers,i like me burgers pink too matey!!
But Himself's burger came out perfectly pink last night. Only mine was overdone. I don't think it's the cook's fault. Next time I'll just have Himself order BOTH burgers!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 11-03-2013, 02:44 PM   #50
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Cooking Goddess View Post
But Himself's burger came out perfectly pink last night. Only mine was overdone. I don't think it's the cook's fault. Next time I'll just have Himself order BOTH burgers!
crap chef then cg!!.sorry mate,sad but true.whole point of the chef is to ensure that the customer gets what they ordered,every time.whether he/she cooks it or his/her crew does.no excuses i'm afraid,especially with what restaurants charge these days!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Tags
menu

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.