So, I thought what we need is a bona fide food porn thread. :P
I have recently become a fan of steaks (a great butcher opened nearby, with grass fed Polish beef) and was wondering if the Languish community has any good recipes. So far my favourite has been very simple - just put some salt and pepper on, and fry it for 3 minutes on each side, with no oil/butter (just a bunch of mushrooms on butter as a side).
it looks like this before:
After:
Final:
That is incredibly gay dishware.
This is actually a cheese knife but it is very handy for a steak.
I throw the steaks on the grill, but yeah that's pretty much how I cook them. A few minutes on either side, with a bit of salt. I don't bother with pepper.
First of all, the western Canadian in me tears up that you're cooking those steaks in a grill pan, and not outside over open flame like God intended.
There's nothing wrong with a very simple salt and pepper seasoning on a steak. If I want to get "fancy" though I'll rub the steak with a piece of garlic, season with salt and pepper, apply some olive oil, and then some minced up rosemary. It's subtle, but does add an extra bit of flavour while not detracting from the meat itself.
Quote from: CountDeMoney on August 21, 2014, 12:58:16 PM
That is incredibly gay dishware.
My plates look the same. :unsure:
i've been forgetting to eat again. i think i'm barely reaching 1200 calories/day. :weep:
Quote from: Barrister on August 21, 2014, 01:24:39 PM
First of all, the western Canadian in me tears up that you're cooking those steaks in a grill pan, and not outside over open flame like God intended.
There's nothing wrong with a very simple salt and pepper seasoning on a steak. If I want to get "fancy" though I'll rub the steak with a piece of garlic, season with salt and pepper, apply some olive oil, and then some minced up rosemary. It's subtle, but does add an extra bit of flavour while not detracting from the meat itself.
Well, I live in one of those weird places with residential areas mixed with shops called cities so having a grill on my balcony is a no-no (I barely managed to install an AC unit without my condo association throwing a fit :P). But the seasoning idea looks nice. :hug:
Quote from: Martinus on August 21, 2014, 01:36:26 PM
Quote from: Barrister on August 21, 2014, 01:24:39 PM
First of all, the western Canadian in me tears up that you're cooking those steaks in a grill pan, and not outside over open flame like God intended.
There's nothing wrong with a very simple salt and pepper seasoning on a steak. If I want to get "fancy" though I'll rub the steak with a piece of garlic, season with salt and pepper, apply some olive oil, and then some minced up rosemary. It's subtle, but does add an extra bit of flavour while not detracting from the meat itself.
Well, I live in one of those weird places with residential areas mixed with shops called cities so having a grill on my balcony is a no-no (I barely managed to install an AC unit without my condo association throwing a fit :P). But the seasoning idea looks nice. :hug:
If a condo board tried to prevent people from having a barbecue on their balcony there'd be open revolt.
Quote from: Barrister on August 21, 2014, 01:45:14 PM
If a condo board tried to prevent people from having a barbecue on their balcony there'd be open revolt.
I don't have to worry about the condo board doing it, that's the Fire Department's gig.
Quote from: Martinus on August 21, 2014, 01:00:10 PM
This is actually a cheese knife but it is very handy for a steak.
You lose points for using a glass top stove, however. You poured all that money into that unit, and yet you go ghetto with the range. How
gauche.
Wait, is Marty jerking off to food now?
He wanted to know what 3rd base felt like.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.bestforfilm.com%2Fwp-content%2Fuploads%2F2011%2F02%2Fprops-apple-pie.jpg&hash=1b435971888cc2bc9d021988c9604ed90700f18e)
Quote from: CountDeMoney on August 21, 2014, 11:44:06 PM
Quote from: Martinus on August 21, 2014, 01:00:10 PM
This is actually a cheese knife but it is very handy for a steak.
You lose points for using a glass top stove, however. You poured all that money into that unit, and yet you go ghetto with the range. How gauche.
I don't have a glass top stove. :huh:
The white/gray surface in the first two pictures is stone/stone composite, the surface in the third picture is glass but it is a kitchen table, not stove.
We US Americans call that black, smooth-surface range top a "glass-top stove". (at least, I don't see any electric coils or gas burners)
Quote from: Tonitrus on August 22, 2014, 12:16:12 AM
We US Americans call that black, smooth-surface range top a "glass-top stove". (at least, I don't see any electric coils or gas burners)
You mean the last picture? My entire kitchen/living room is a mix of wallnut wood and shiny black surface - it's a designer coffee table (with a matching kitchen table) and kitchen cabinets. I don't think it's ghetto. <_<
Nah, the first two pics...the surface your grill pan is cooking the steak on.
Edit: BTW, that steak knife in pic #3 looks like something a Klingon might use. :D
And the only thing I have against glass-top ranges is that when something gets cooked/stuck on, it's a bitch to clean off and replacing the surface can't be easy.
Quote from: Tonitrus on August 22, 2014, 12:19:24 AM
Nah, the first two pics...the surface your grill pan is cooking the steak on.
Edit: BTW, that steak knife in pic #3 looks like something a Klingon might use. :D
Oh, it's an induction panel. What was I supposed to get? A gas stove? :hmm:
I have a normal oven as well, it's just elsewhere in the kitchen.
I think induction panels built into a countertop are pretty rare over here. We mostly have the range/stove/oven combo. If it is built into the countertop (like what my parent's have), it is usually still a full-on electric range, or glass-top electric...not induction.
Quote from: Martinus on August 22, 2014, 12:24:44 AM
Oh, it's an induction panel. What was I supposed to get? A gas stove? :hmm:
I have a normal oven as well, it's just elsewhere in the kitchen.
Yes, gas. :mad: Figured you'd have put out for at least a decent Viking, if only for a 4-burner.
Would it not be simply the case of picking whatever stove top you like and then cutting the right sized hole in the countertop? That's what I did.
Quote from: CountDeMoney on August 22, 2014, 12:38:18 AM
Quote from: Martinus on August 22, 2014, 12:24:44 AM
Oh, it's an induction panel. What was I supposed to get? A gas stove? :hmm:
I have a normal oven as well, it's just elsewhere in the kitchen.
Yes, gas. :mad: Figured you'd have put out for at least a decent Viking, if only for a 4-burner.
Well, an induction panel heats up and cools down within seconds, only heats the area in contact with the pan (so the risk of accidentally burning yourself is small) and is green friendly. Plus new condos are very rarely built here with gas access.
Quote from: Martinus on August 22, 2014, 12:42:24 AM
Quote from: CountDeMoney on August 22, 2014, 12:38:18 AM
Quote from: Martinus on August 22, 2014, 12:24:44 AM
Oh, it's an induction panel. What was I supposed to get? A gas stove? :hmm:
I have a normal oven as well, it's just elsewhere in the kitchen.
Yes, gas. :mad: Figured you'd have put out for at least a decent Viking, if only for a 4-burner.
Well, an induction panel heats up and cools down within seconds, only heats the area in contact with the pan (so the risk of accidentally burning yourself is small) and is green friendly. Plus new condos are very rarely built here with gas access.
Hurrah, at least Poland is planning on a Russia-free future. :)
Oh yeah. :menace:
How does Poland generate electricity?
Quote from: Admiral Yi on August 22, 2014, 01:32:03 AM
How does Poland generate electricity?
Mainly locally mined coal (87% of all electricity generated in 2012), with some secondary hydro and wind energy. We use gas but it is not substantial (maybe 2-5%).
Can the induction panel do this?
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.marthastewart.com%2Fsites%2Ffiles%2Fmarthastewart.com%2Fimagecache%2Fimg_w188%2Fecl%2Fwhole_living-hires%2F2011%2F10_december%2Fshira_soups_and_stews%2Froasted-peppers-1-mbd108011_vert.jpg&hash=cd5613f6786e63e40032f6e02ec73bd2da5d137b)
Quote from: citizen k on August 22, 2014, 01:44:59 AM
Can the induction panel do this?
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.marthastewart.com%2Fsites%2Ffiles%2Fmarthastewart.com%2Fimagecache%2Fimg_w188%2Fecl%2Fwhole_living-hires%2F2011%2F10_december%2Fshira_soups_and_stews%2Froasted-peppers-1-mbd108011_vert.jpg&hash=cd5613f6786e63e40032f6e02ec73bd2da5d137b)
No, but this oven can. :P
Quote from: Martinus on August 22, 2014, 01:37:27 AM
Quote from: Admiral Yi on August 22, 2014, 01:32:03 AM
How does Poland generate electricity?
Mainly locally mined coal (87% of all electricity generated in 2012), with some secondary hydro and wind energy. We use gas but it is not substantial (maybe 2-5%).
Such a reliance on coal is probably not so great in the long term either.
Edit: Also, the U.S. government disagrees with your stats. :P
Though you mentioned production, not consumption. :hmm:
http://www.eia.gov/countries/country-data.cfm?fips=pl
QuoteIn 2012, Poland's total primary energy consumption was 3.9 quadrillion Btu. Coal constituted 55% of consumption, with the remainder represented by oil (26%), natural gas (15%), and renewable energy sources (4%), according to the BP 2013 Statistical Review.
I took my data from the Polish energy regulator's website. :huh:
Quote from: CountDeMoney on August 22, 2014, 12:38:18 AM
Quote from: Martinus on August 22, 2014, 12:24:44 AM
Oh, it's an induction panel. What was I supposed to get? A gas stove? :hmm:
I have a normal oven as well, it's just elsewhere in the kitchen.
Yes, gas. :mad: Figured you'd have put out for at least a decent Viking, if only for a 4-burner.
I have a six-burner Viking. The damn thing has enough BTUs to heat the whole house if I turn them all on. :P
Anyway, here's my cooktop steak method. Use a cast iron pan and heat it way the hell up. Then take your steak and put it on its side on the pan. The steak usually has a fatty edge--that's the one you want to cook first. Use no oil, butter or anything. Cook that side edge to get your oil to cook with and then do it a few minutes a side. Use some salt. That's it. Nothing else needed.
Any suggestions for the sides?
Quote from: Martinus on August 22, 2014, 01:53:38 AM
Quote from: citizen k on August 22, 2014, 01:44:59 AM
Can the induction panel do this?
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.marthastewart.com%2Fsites%2Ffiles%2Fmarthastewart.com%2Fimagecache%2Fimg_w188%2Fecl%2Fwhole_living-hires%2F2011%2F10_december%2Fshira_soups_and_stews%2Froasted-peppers-1-mbd108011_vert.jpg&hash=cd5613f6786e63e40032f6e02ec73bd2da5d137b)
No, but this oven can. :P
Baking a pepper (which your oven would do) isn't the same though.
Actually that was my one thing against the electric stove I had, I couldn't roast tomatoes over a flame for when making salsa.
Wouldn't putting them on a hot grill serve the same purpose?
A grill over an open flame? Sure. :)
Sometimes, only for a few moments, I wish I were American. This time, because of Pizza Hut's bacon and cheese stuffed crust pizza. Holy shit.
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fi.huffpost.com%2Fgadgets%2Fslideshows%2F346866%2Fslide_346866_3660569_free.gif&hash=717f0cecad5a422ea570caeda50888013676055b)
My delivery service does a chili cheese crust. Which is ok. Basically a spicy cheese crust. But I add bacon to my pizza.
Most recent pizza I ordered: buffalo sauce, feta, jalapenos, spicy chicken, bacon, beans, meatballs. With chili cheese crust.
I was rather unimpressed when I tried Pizza Hut's stuffed crust pizza, though they didn't include bacon back then.
Yeah, the stuffed crust always sounded better in theory than in practice. IIRC at one point Pizza Hut was baking pasta into their crust, which was just bizarre no matter how you slice it (sorry).
Quote from: Liep on September 04, 2014, 08:11:25 AM
Sometimes, only for a few moments, I wish I were American. This time, because of Pizza Hut's bacon and cheese stuffed crust pizza. Holy shit.
Pizza Hut is an abomination to hod. I'm not saying that out of some healthy or food snob place, it just really is terrible.
Stuffed crust pizza? Ugh.
Pizza Hut is not a terrible food. I'm not sure what it is, but it's not food.
Quote from: DGuller on September 04, 2014, 12:54:25 PM
Pizza Hut is not a terrible food. I'm not sure what it is, but it's not food.
Says BK.
pulled pork sammiches I made the other day
hash I made with the leftovers tonight, served over rice
I'd pour A1 sauce all over Mart's steak. And cook it well done.
Cal, the meat in the sandwiches looks awesome, as does the hash over rice. I'm not sure about the buns though....
How did you prepare it?
Quote from: derspiess on September 04, 2014, 08:38:10 AM
Yeah, the stuffed crust always sounded better in theory than in practice. IIRC at one point Pizza Hut was baking pasta into their crust, which was just bizarre no matter how you slice it (sorry).
I remember that. All it did was induce a nap in your post-pizza coma.
Quote from: Syt on September 04, 2014, 08:13:58 AMMost recent pizza I ordered: buffalo sauce, feta, jalapenos, spicy chicken, bacon, beans, meatballs. With chili cheese crust.
Somehow, somewhere, an Italian is crying out of deep despair and he doesn't know why.
Quote from: alfred russel on September 04, 2014, 09:00:27 PM
Cal, the meat in the sandwiches looks awesome, as does the hash over rice. I'm not sure about the buns though....
How did you prepare it?
They were some hippy buns Princesca got. Tasted better than I thought they would actually.
How did I prepare the hash, or the pulled pork itself, or what?
Quote from: The Larch on September 05, 2014, 03:55:29 AM
Quote from: Syt on September 04, 2014, 08:13:58 AMMost recent pizza I ordered: buffalo sauce, feta, jalapenos, spicy chicken, bacon, beans, meatballs. With chili cheese crust.
Somehow, somewhere, an Italian is crying out of deep despair and he doesn't know why.
Because he's a fucking busybody.
Quote from: Caliga on September 05, 2014, 05:06:12 AM
hippy buns
(https://languish.org/forums/proxy.php?request=http%3A%2F%2Fwww.polyvore.com%2Fcgi%2Fimg-thing%3F.out%3Djpg%26amp%3Bsize%3Dl%26amp%3Btid%3D59914048&hash=77a4219befb887c4c3649d3610cf9ae0dd054fa6)
:perv:
Quote from: Caliga on September 05, 2014, 05:06:12 AM
Quote from: alfred russel on September 04, 2014, 09:00:27 PM
Cal, the meat in the sandwiches looks awesome, as does the hash over rice. I'm not sure about the buns though....
How did you prepare it?
They were some hippy buns Princesca got. Tasted better than I thought they would actually.
How did I prepare the hash, or the pulled pork itself, or what?
The pork. Did you smoke it? How long and what temp?
Yes, smoked for 15 hours. Started it at 220 F and after about four hours bumped it up to 230, then about eight hours bumped it up to 235 F. At the twelve hour mark or so, double wrapped it in foil in a aluminum pan (to catch the drippings) and bumped to 270 F.
I can't tell you exact times because I don't care about or track those as much as I track meat temperature.
Quote from: Ed Anger on September 04, 2014, 08:53:20 PM
I'd pour A1 sauce all over Mart's steak. And cook it well done.
You, sir, are a brute.
Quote from: Caliga on September 05, 2014, 05:06:12 AM
Quote from: alfred russel on September 04, 2014, 09:00:27 PM
Cal, the meat in the sandwiches looks awesome, as does the hash over rice. I'm not sure about the buns though....
How did you prepare it?
They were some hippy buns Princesca got. Tasted better than I thought they would actually.
How did I prepare the hash, or the pulled pork itself, or what?
Are these gluten free? :secret:
Dunno. I'll try to remember to check when I get home.