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What's your favarite marinade for grilled steak? NT reply posted by Beau

13 replies in thread | Posted at 04:20:10, Monday, June 13th, 2011
- Nothing. I find sauces spoil the taste of a good, rare steak. NT reply posted by Marlowe 2012-02-22 13:30:58
- Lawry's Seasoning salt & black pepper NT reply posted by CJ 2011-10-04 08:29:54
- I'm in the "no sauce is good sauce" camp, but I do use French Dressing on occasion at work. NT reply posted by Galic 2011-10-03 20:12:53
  - You lick the steaks before cooking them? NT reply posted by Rho 2011-10-04 07:39:46
- Worcestershire sauce, dash of soy, Montreal steak spice posted by Dwynna 2011-08-08 23:45:52
- Dales + crushed red pepper + 2 cloves crushed garlic. NT reply posted by Dave 2011-06-16 22:25:21
  - Dales is good but watch it. it's got a lot of salt. I dilute it. NT reply posted by Chain 2011-06-17 09:25:12
- Honestly I am not a fan of sauces of any kind on meat. I like meat and seafood to be relatively straight up. NT reply posted by Marlowe 2011-06-16 16:23:52
- Was this meant for the recipe board? ; ) NT reply posted by Candi 2011-06-15 05:51:36
  - Yep--my bad NT reply posted by Beau 2011-06-17 15:04:54
- Did thid last nite for ribeyes: posted by Beau 2011-06-14 13:49:55
- Little oil, some vinegar (malt is best), some lemon juice, little soy sauce, little seasoning salt, a little pepper. posted by Boomer the Loud 2011-06-14 09:47:40
- None. Best way for me is salt and pepper. Grill. Slice along the bias, top with a little olive oil and lemon. NT reply posted by Khorlo 2011-06-13 18:40:23

Interesting: Butterbeer cupcakes NT reply Link posted by Roundhead

0 replies in thread | Posted at 02:33:53, Friday, April 8th, 2011

made Mike Isabella's pepperoni sauce, pretty good posted bypet

7 replies in thread | Posted at 01:57:22, Sunday, April 3rd, 2011
- Speaking of Top Chef, Howie's (one of the previous seasons) Apple Fennell Salad is just Amazing! (If you're a fan of apples!) NT reply posted by Marlowe 2011-05-05 10:14:42
- Is that whole tomatoes or tomato sauce? NT reply posted by Beau 2011-04-07 09:50:55
  - it's a 28oz can of whole tomatos, i think skinned. there was a lot of liquid when i opened the can posted by pet 2011-04-08 12:27:42
    - Even when I use Paul Newman's Marinara I slice fresh tomatoes into it and simmer it for an hour. BTW I've given posted by Beau 2011-04-12 08:38:35
- I've been hearing about that sauce all of the internet. So much so...(spoilers) posted by CJ 2011-04-03 18:52:54
  - same... posted by pet 2011-04-04 03:59:03
    - So was I posted by CJ 2011-04-04 09:16:17

Messing around with barley posted byBrugdor

0 replies in thread | Posted at 10:22:36, Thursday, March 31st, 2011

Yo foodies, I'm gonna make me some cioppino Link posted by Beau

1 replies in thread | Posted at 10:29:45, Thursday, February 17th, 2011
- Sounds good to me. NT reply posted by Rho 2011-02-17 10:49:17

making this for dinner tonight--w/o the cilantro--don't like that at all. posted by Beau

1 replies in thread | Posted at 12:06:05, Monday, February 14th, 2011
- Sounds good. Not sure why they would even suggest 'well done' as an option for lamb, though! NT reply posted by Rho 2011-02-14 12:46:57

Risotto with carrots and feta (quick and easy) posted byBrugdor

0 replies in thread | Posted at 01:19:10, Saturday, January 8th, 2011

This sounds really tasty- NT reply Link posted by Beau

0 replies in thread | Posted at 01:45:22, Wednesday, September 29th, 2010

Sockeye salmon on a bed of parsley, thyme and rosemary, garnished with lemon zest and juice, white wine for zing posted by Beau

2 replies in thread | Posted at 01:42:31, Sunday, August 29th, 2010
- You left out the sage NT reply posted by Paul Simon 2010-08-30 08:07:15
  - lol no I didn't-- put in a few leaves of it. Also find out I'm allergic to fresh thyme. Dammit! NT reply posted by Beau 2010-08-30 09:15:48

Need some advice on keeping pork cutlets moist--I bake them in wine and spice and herbs and garlic but they consistently posted by Beau

8 replies in thread | Posted at 07:12:00, Saturday, June 19th, 2010
- Personally I've found that a bottle of wine and some spice will keep most things I want moist... NT reply posted by CJ 2010-06-21 15:20:25
  - lol NT reply posted by Beau 2010-06-23 09:05:52
- First off, try opening the wine bottles NT reply posted by Rho 2010-06-21 12:45:13
  - Hell, man, I always do that first and then have a big glass of it NT reply posted by Beau 2010-06-23 09:05:35
- (no subject) posted by guest (guest) 2010-06-20 20:23:35
  - Right--will do--Ta much NT reply posted by Beau 2010-06-21 12:21:57
- You're over cooking them. That's usually the most likely answer for pork and beef. posted by Reska 2010-06-19 20:16:24
  - Thought it might be that--ta Rez. NT reply posted by Beau 2010-06-21 12:22:17

Dinner experiment: mini chicken cordon bleu posted byCrystyn

2 replies in thread | Posted at 08:29:58, Tuesday, May 4th, 2010
- These worked out pretty good. Tasted the same just were bite sized. Would make a good nibble at a party with a toothpick in it NT reply posted by Crystyn 2010-05-08 08:04:06
- You could try turning it inside out. Put the chicken in a "pastry cup" made from dressing then add the ham and cheese on top. NT reply posted by snapper@253 2010-05-04 20:33:03

Low carb recipes and discussion. NT reply posted byCrystyn

0 replies in thread | Posted at 06:37:11, Sunday, April 25th, 2010

*cringe* Going low carb, looking for recipes for tasty low carbish meals and stuff on the recipes board posted byCrystyn

12 replies in thread | Posted at 06:36:43, Sunday, April 25th, 2010
- yogurt makes a great snack, particularly if you consider fruits as "free". posted by Lucien 2010-04-26 07:28:28
  - It's looking like there's good carbs and bad. Gonna cut out most of the bad ones (white flour type stuff mostly), keep the good (fruit) NT reply posted by Crystyn 2010-04-26 09:41:40
- As for vegetables, I do a mean roasted veg that's delicious. posted by Galic 2010-04-25 19:11:34
  - That over rice or noodles...I could eat that for weeks without tiring of it. NT reply posted by Wild Red 2010-04-25 20:58:43
  - Whenever I see recipies like this, it really reminds me how broken my taste buds are posted by Ravlen 2010-04-25 20:42:25
  - That's a great way to handle lots of veggies. We do it with cauliflower, too, sprinkled with a little parmesan. posted by Candi 2010-04-25 19:58:27
    - Sounds good, but there's maybe 3 foods I won't eat: asparagus, squid/octopus, and lima beans. Ugh! NT reply posted by Galic 2010-04-25 20:02:20
      - Like you, I'll eat almost anything. My verbotens are cantaloupe, papaya, and mango. Anything else...bring it. posted by Wild Red 2010-04-25 20:58:01
        
        I don't care for cantaloupe either but I do like mangos and papayas. NT reply posted by Chain 2010-04-25 21:24:06
        
        I do not like bell peppers, especially green ones. Anything else is pretty much fine NT reply posted by Dwynna 2010-04-26 12:28:19
- Keep in mind that your body *needs* carbs to function. Just concentrate on *good* carbs vs. bad. posted by Candi 2010-04-25 18:55:03
  - That's why low carb. Never any ever...no way Jose. Fruits and veggies are free. posted by Crystyn 2010-04-25 19:43:51

Name this recipe! (I pronounce it "delicious") posted bysnapper@253

5 replies in thread | Posted at 06:10:53, Tuesday, January 26th, 2010
- This is how I've been cooking chicken breasts: posted by Beau 2010-01-30 14:17:12
- Sounds like Chicken Carbonara to me. NT reply posted by Reska 2010-01-26 18:26:16
  - Isn't that mushrooms and spaghetti pasta? NT reply posted by snapper@253 2010-01-26 18:28:21
    - It can be....but not always. Link posted by Reska 2010-01-26 18:34:17
      - I always thought what made a... Link posted by Jennifer 2010-02-01 08:33:09

Two really awesome recipes! Link Link(2) posted by Ramen

2 replies in thread | Posted at 12:10:53, Wednesday, January 20th, 2010
- I've never been a big bleu cheese fan. The Joes sound great tho. NT reply posted by snapper@253 2010-01-20 12:23:54
  - definitely an acquired taste posted by Ramen 2010-01-20 16:17:32

Beignets, a work in progress. posted byRho

2 replies in thread | Posted at 09:33:08, Tuesday, January 5th, 2010
- Here's one the other half found... Link posted by snapper 2010-12-05 17:10:08
- *likes this* let me know when you finalize your recipe. NT reply posted by Beau 2010-02-01 10:57:37

Greek lemon/oregano chicken breasts--yummy posted by Beau

0 replies in thread | Posted at 11:46:03, Saturday, December 12th, 2009

Candied Walnuts posted by Tortia

2 replies in thread | Posted at 10:41:47, Thursday, December 10th, 2009
- Don't have a recipe, but I'd try that with pecans NT reply posted by Rho 2009-12-10 10:54:58
  - (no summary) posted by Tortia 2009-12-10 11:08:32

Need some help from the rib gurus. posted by Gariel (Nanotube Infused)

2 replies in thread | Posted at 12:45:10, Wednesday, November 25th, 2009
- You might be cooking them too long. posted by Reska 2009-11-25 19:52:44
  - *likes this* NT reply posted by Rho 2009-11-30 11:16:30

Recipes from Saturday night, part III posted byRho

1 replies in thread | Posted at 08:01:04, Monday, November 2nd, 2009
- ...someday *I'll* be Saturday night! NT reply posted by Bon Jovi 2009-11-16 16:16:43

Recipes from Saturday night, part II posted byRho

0 replies in thread | Posted at 06:11:58, Monday, November 2nd, 2009

Recipes from Saturday night, part I posted byRho

0 replies in thread | Posted at 05:49:37, Monday, November 2nd, 2009

Made a Japanese recipe for catfish last night: posted by Beau

2 replies in thread | Posted at 11:39:40, Tuesday, October 13th, 2009
- Sounds good, but I don't really understand that part about poaching the spooning liquid NT reply posted by Rho 2009-10-15 13:07:09
  - lol make that spoon poaching liquid over the fish. NT reply posted by Beau 2009-10-22 12:47:13

Beau... missed your question about storing herbs. Here's another method that works really well, as long as you're going to cook with the basil later: posted byCandi

1 replies in thread | Posted at 12:43:59, Saturday, October 10th, 2009
- Candi thank you so very much--excellent-- will do NT reply posted by Beau 2009-10-10 11:03:30

Owwwww! posted byRho

4 replies in thread | Posted at 09:03:27, Thursday, August 20th, 2009
- You owe me a new keyboard. NT reply posted by Beau 2009-10-13 11:18:40
- no hotlinking NT reply posted by snapper@253 2009-08-20 09:05:59
  - Fixt NT reply posted by Rho 2009-08-20 09:11:11
    - Gah! Put the no-hotlinking image back! NT reply posted by snapper@253 2009-08-20 09:12:08

Threads: 71

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Fehz-cipes! Where Fehzes jokingly try to kill one another with quality recipes.

Fehz-cipes!
Where Fehzes jokingly try to kill one another with quality recipes.