Recent content by tsim

Allen, I'd definitely be interested in some recipes! Especially if you have some for apple or honey butter. mmmm... college_cook, I just measured the steak, and it will probably be about 3/4" after it finishes cooking. Here's a question. When I was watching Top Chef, I noticed they did...

Saw Ghost Rider Friday Saturday night. It seemed to me to have some holes, but overall pretty good.

Allen, those sound like good recipies. I'm not sure about the cajun stuff. I've got acid reflux pretty bad and spicy stuff just doesn't set well anymore. So I compensate with sugar... :wink: As to the butters, I hadn't even heard of Compound Butter. Wouldn't know where to go to get them...

whoa! haha! So, I expected to get an email whenever this thread got updated again! Just happened to check in on it and lots of great ideas! :chef: YT was right, I am pretty tired of grilling. :lol: Although I have to say I think I'll definitely try the broiling thing that buckytom...

YT, thanks! Sounds good! I'll give that a shot. Barb, so, are you suggesting still grill it after doing that?

I've got some steaks left for my food this month, and while I don't mind grilling steaks, usually the only thing I can think of to make with them is to grill them up on my George Foreman. I got creative one time and rubbed the steak in butter first, and it seemed to make a difference, though I...

Sounds great! I was wondering: I'm in college and usually just fixing for one. On the duxelle, would I need to simply reduce those amounts by 1/8? Or should I just make the recipe as you listed it and just save the leftover for another time? Thanks again for posting! (I should really get...

Glad you asked this Easton. I'm a new guy here myself, and I've been curious about how to make Chicken Parmasan like the restaraunts. It's nice to finally have the instructions! Here's the way that I usually make chicken parmasan. Really simple. I cover the chicken in mayo, and then...

Coming in late, but I think I've got to go with a propane range and oven. My parents have one, and I find it so much easier to use for the reasons others have posted (easier to control). One of my pet peeves about electric is that I can not get the stuff to cook evenly as noted above. It...

Ok! Got my groceries for February and I tried out the coconut shrimp dish. I was missing a couple ingredients from both types of recipies (dry mustard on one and heavy cream on the other), so I kind of had to wing it! For a first effort, it actually turned out ok! :chef: For the sauce, my...

Alright. I got two new herbs tonight (or this morning, however you want to look at it!). Thyme and mint flakes. Any suggestions on what herbs or spices I should go for next?

I guess I didn't make that last post clear. Sorry. The meal I made on Tuesday was a thing I just thought of on the spot using chicken, garlic salt, Italian seasoning and parmesan and I cooked in on a buttered skillet. Since that recipie worked so well, I thought I could cheat on the honey...

I had tried something on my own the Tuesday night and it turned out ok. So I thought last night I could cheat a bit and decided to experiment on the honey almond chicken. I let the chicken soak in probably 1/4 cup honey and...um... 1 tsp of almond flavoring. Yeah, that didn't turn out...

Last movie I saw was Night at the Museum on Saturday. Pretty good. Stayed a little bit at the end and there was a scene with Mickey Rooney, Dick Van Dyke and the other guy dancing. Found it humourous that Dick van Dyke can do at 70/80 what I can't do at 23! haha! Then again, he was the...

I'll be watching. I really hope that next season's contestants are not like this one's. I liked Sam, but it seemed like there was too much drama for this group. Lots of accusations of cheating, one guy stole stuff, one guy got pinned down and then he punched a camera and he was a jerk anyway...