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****Official Food/Recipe Thread*****

ElRoach0 said:
Good Steak, salt and pepper left out an hour or so to come to room temperature.

VERY hot skillet. Add a bit of your choice of oil with a touch of butter. Melt, throw the steak on. Leave on for 2-5 minutes, pending thickness and flip. another 1-4 minutes. Remove steak from pan and let it sit.

Lower heat to med or so. Add sliced/chopped onion and/or mushrooms with just a little bit more butter, and cook until the onions begin to sweat.
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Solid.
 
VINYLONE said:
So, I got my first Lodge cast iron skillet today. Excited to say the least. I cooked some brussel sprouts tonight to go with some lentils and sausage I made the other night.

Anyway, any of you chaps or chappettes cast iron skillet? If so, any easy recipes?
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Make fried chicken in it. OMG good.
 
This has become my standard recipe for making my lunches for the week. I usually make a large batch of food Sunday evening and package it for the entire week.

3lbs chicken thighs
1c soy sauce
1/4c 100% sesame oil
2Tbsp rice vinegar
1Tbsp fish sauce
1 large onion
6 cloves garlic
1/4c red chile powder (can exclude or change quantity)
2Tbsp crushed red chili paste

Chop chicken thighs. Slice onion into 2" strings. Mince garlic. Add all ingredients to large airtight container, massage ingredients together making sure chicken is well coated, place in refrigerator and allow to marinate for 1-4hrs.

Heat large skillet (or stir fry in a wok) on high and add contents of container. Stir occasionally to avoid burning.

Serve with brown rice.

Pretty simple yet very flavorful dish. I usually add a little sriracha after reheating.
 
Just tried a recipe I saw on FB.

French Taost Rollups.

Slices of bread X # of Rollups desired
Eggs
Milk
Strawberries (fresh are better but frozen will be ok)
Nutella
Cinnamon
Sugar
Butter/Margarine.

Take the bread slices and cut off the crust. Will vaguely resemble a house. Take a rolling pin and flatten the bread slices. Spread Nutella on the bread slices. Slice strawberries into small bits. Place some slices strawberries on Nutella and rollup bread.

Take milk and eggs and make a batter just like making French toast (add vanilla if desired). Take a frying pan and put some butter in it and turn on to medium high. Take bread rolls and roll in egg/milk batter. Then sauté in frying pan. Like 2-3 minutes each side or until desired look. Rotate the rolls until browned on all sides. Remove from frying pan.

Cinnamon and sugar should be mixed. Place still hot (I do it immediately after removing Rollups from frying pan) Rollups Ono cinnamon/sugar and roll. Put on plate to eat and top with more slices strawberries. Eat. Powdered sugar across the top might be nice.

My family loves them. I also made scrambled eggs with cheese, bacon and hashbrowns.
 
Stoked said:
Just tried a recipe I saw on FB.

French Taost Rollups.

Slices of bread X # of Rollups desired
Eggs
Milk
Strawberries (fresh are better but frozen will be ok)
Nutella
Cinnamon
Sugar
Butter/Margarine.

Take the bread slices and cut off the crust. Will vaguely resemble a house. Take a rolling pin and flatten the bread slices. Spread Nutella on the bread slices. Slice strawberries into small bits. Place some slices strawberries on Nutella and rollup bread.

Take milk and eggs and make a batter just like making French toast (add vanilla if desired). Take a frying pan and put some butter in it and turn on to medium high. Take bread rolls and roll in egg/milk batter. Then sauté in frying pan. Like 2-3 minutes each side or until desired look. Rotate the rolls until browned on all sides. Remove from frying pan.

Cinnamon and sugar should be mixed. Place still hot (I do it immediately after removing Rollups from frying pan) Rollups Ono cinnamon/sugar and roll. Put on plate to eat and top with more slices strawberries. Eat. Powdered sugar across the top might be nice.

My family loves them. I also made scrambled eggs with cheese, bacon and hashbrowns.
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I've never tasted Nutella, but other than that it sounds terrific.
 
bigb said:
I've never tasted Nutella, but other than that it sounds terrific.
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It's a chocolate spread. It's sweet but unless you really spread it on think it's a complementary flavor in this dish. Not over powering.
 
Here's a recipe not to try.

A shot of Hennessy. Followed by another shot of Hennessy. Followed by a shot of tequila. Followed by another shot of tequila. After having a few hard micro-brews. After having had more than a whole bottle of red wine. After eating just one ****ty steak with virtually no carbs.
 
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Cunning Linguist said:
Here's a recipe not to try.

A shot of Hennessy. Followed by another shot of Hennessy. Followed by a shot of tequila. Followed by another shot of tequila. After having a few hard micro-brew. After having had more than a whole bottle of red wine. After eating just one ****ty steak with virtually no carbs.
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Sounds fun...... For a while anyway.


And just an fyi, I was partying pretty hard last night and decided to take uber home. I got the uber app and signed up and the dude showed up in about 5 minutes.
Took me home and when I got in the house I checked to see how much it cost by looking at the charges on the app.
It was only 13 dollars. A cab was 24 dollars when I took one from the same place to my house last time.

And to top it off, the first ride with uber is free apparently and so I didn't even actually get charged the 13 dollars.

I don't think I will ever take a taxi again.
Uber rules
 
I'm going to try my hand at apple and white cheddar stuffed chicken wrapped in bacon tonight. Maybe a side of asparagus or sautéed zucchini and squash.
 
Stoked said:
I'm going to try my hand at apple and white cheddar stuffed chicken wrapped in bacon tonight. Maybe a side of asparagus or sautéed zucchini and squash.
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What time should I be there
 
Cooked an insanely good Rib Eye recently. I've had Lugers, Del Friscos multiple times and I thought it was a tiny notch below there's.

Bought two legit cuts, each a little over a pound and probably around 1.5 inches thick. I put generous salt and pepper on each side and let them sit at room temp for about 45 minutes. I then patted them dry and put a little more salt and pepper on them. By this point, my gas grill (which had been on for about 10 minutes) was at about 300 degrees, my cast iron skillet having been on it the whole time.

I then went out and put a very generous chunk of butter on the hot skillet and let it melt and move around to coat the whole bottom and immediately put the two pieces of rib eye on and closed the top for about a minute and 30 seconds. Most of the high end steak places agree with getting their grill or broiler or whatever they use as hot as possible (800-1500 degrees) and I wasn't that hot by any means but it came out really well. After the 90 seconds, I turned them and let the other side do the same, getting a nice blackened char (but not toooooo much so) on each side. I then turned the burns down some and let them cook for another 5-7 minutes, flipping them a lot, putting a little more butter in with about two minutes left.

Very amateurish tbh. Very simple too. But good as ****. Like really similar to Del Friscos which to me is better than Lugers. My grill thermometer reads up to 900 degrees. I'm not sure how high it will actually go. But next time, I am gonna try to get that sucker to a good 550-600 and char each side for a minute before following a very similar routine. Good as ****. The butter makes the steak and a lot of the high-end places do that now. I'll post pics next time because they came out sexy as ****.
 
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