Dynaverse.net
Off Topic => Ten Forward => Topic started by: Khalee1 on December 21, 2005, 08:09:43 pm
-
Managed to get myself a Tbone steak, not a big one but it was what I could afford, But what to have with it is the problem. want somthing beside potatos and corn on the cob but dont know what. Maybe some baked beans and onion rings or fries, or green beans and cottage cheese.
Help me out here.
-
Without doubt a Tbone is best made with Baked -- used real butter on the baked patatio -- and Corn as well -- i mean why not both -- ya got to trust me on this -- then add the following -- a nice fresh loaf of crusty french bread and a bottle of Wolf Blass Yellow Label
Now when you do this -- tell me I didnt say it was good!
ShadowLord
-
I'd go with wild mushrooms and Asparagus spears saunted in garlic and olive oil (optionally sprinkled with parmesian chese & salt and pepper), or perhaps brocolli hollandaise or brocolli saunted in butter and lemon juice with almond slivers, if you don't like asparagus. Grilled tomatos or breaded and fried green peppers are also good choices, and if you want potatoes after all you can try a different twist with Horseradish mashed potatoes or Potatoes Au Gratin with caramelized onions and fresh herbs, or serve texas cut or shoesting fries made with a coating of corn flour and cajun seasoning.
Lots of other posibilities, but I hope I gave you some ideas.
-
My favourite is a good steak with side salad and creamy gorgonzola cheese (blue vien). The cheese isn't as strong as stilon but it goes really well with the steak.
Cook in a gridle pan as well.
Another alternative is peppercorn sauce.
-
My suggestions:
1) Baked potato, spinach salad with poppy seed dressing and a dark ale.
2) Pomme Darphin, grilled tomato gratin and Aussie Shiraz
3) Mushroom risotto, grilled aubergine and a dry white.
4) Chantrelles and onions pan fried in butter and ice water.
-
Scalloped potatoes or dirty rice. I also like rice-a-roni with steak.
Khalee, you ever shop at the Big Lots there in OKC for dry and canned goods? I just bought a 12 pack of Ramen noodles there for .68 cents.. for the whole 12-pack!
-
Baked Sweet Potatoes with cinnamon and butter.
And a good salad.
-
Scalloped potatoes or dirty rice. I also like rice-a-roni with steak.
{/quote] If I make the dirty rice but use ham instead of hamburger(cause I'm saving that for the Enchilada bake I'm gonna make tomorrow) would it still be dirty rice?.No scalloped potatoes tho as I didnt think of that before I left work, got a couple of baking potatoes, along with some cottage cheese and tomatoes instead.
-
I'd go with wild mushrooms and Asparagus spears saunted in garlic and olive oil (optionally sprinkled with parmesian chese & salt and pepper), or perhaps brocolli hollandaise or brocolli saunted in butter and lemon juice with almond slivers, if you don't like asparagus. Grilled tomatos or breaded and fried green peppers are also good choices, and if you want potatoes after all you can try a different twist with Horseradish mashed potatoes or Potatoes Au Gratin with caramelized onions and fresh herbs, or serve texas cut or shoesting fries made with a coating of corn flour and cajun seasoning.
Lots of other posibilities, but I hope I gave you some ideas.
Damn people who can cook!
::looks at his burnt boiled water::
-
Damn people who can cook!
::looks at his burnt boiled water::
You too Pun?
I guess that makes it two of us who can't cook!
-
Oh man, Khalee.
It's a delicious T-bone, for crying out loud! Just broil it. Salt is optional. Make sure the outside is dark and the inside on the red side of pink.
Then just mash some potatoes and open a can of creamed corn and toss a tomato filled garden salad.
Or, just eat the steak only.
-
Quick and easy carb side dish: pierogies.
Put a few in a bowl, cover with water, nuke about 3 1/2 minutes (if frozen). Blot dry w/ paper towel.
I like em with black pepper and sour cream. YMMV.
Better tasting, but slightly more work (and fat), fry in a pan with olive oil. Better yet (and still more fat), fry with butter.
-
Quick and easy carb side dish: pierogies.
Put a few in a bowl, cover with water, nuke about 3 1/2 minutes (if frozen). Blot dry w/ paper towel.
I like em with black pepper and sour cream. YMMV.
Better tasting, but slightly more work (and fat), fry in a pan with olive oil. Better yet (and still more fat), fry with butter.
Um... I prefer home made pierogies... and yes, I know how to make them.
Can't be Polish and not know how.... ;D
I make my filling with a mashed potato and sour cream mix (btw, I add a touch of cottage cheese to my mashed potatoes, it works, trust me!), add in green onions, garlic (always!!! Garlic is good on garlic in my book!) and sometimes I will throw some meats in there... sausage, bacon (nice thick stuff, but not 'canadian' bacon)
As for steak side dishes....
Concerning bread, I prefer Italian over French. Take a head of garlic, cut off the top, add a teaspoon of olive oil and bake.
Who needs butter then? You just squeeze it out onto the bread and spread it with a knife..... succulent!!!!
I also would take mashed over bake potatoes. None of that boxed flake stuff though....
Chuut, you have reminded me that I have not had asparagus in a long time.... need to get some....
Mushrooms are definately a good side.... though some home made deep fried mushrooms make an excellent appetizer. ;D
My personal batter receipe for fried mushrooms is aunt jemima's (or as I refer to it, Ain't Jor Mama!) pancake mix and the appropriate amount of water to be used replaced with a lager type beer and cut by 1/3 to thicken it up a bit. (IE if it calls for 3/4 cup of water, you use 1/2 cup of lager)
Of course, if you are entertaining folks... you need the mac daddy of all deep fryers (http://www.masterbuilt.com/pages/setftv.html) like I got!
It also does 10 pounds of wings in one basket in 15 minutes!!! I guess that is why I am invited to cook at all the big games....
Corn on the cob is best. If not whole kernal... Either way, add butter and pepper!!
Green beans (fresh if you can get them) also rock as part of a steak dinner.
Am I the only one who likes broccoli? Steamed with a bit of butter, magnificent!!!
Oh, and steamed is the only way to make veggies AFAIC, expect corn on the cob... still like it boiled...
Ah well.... but how do you marinate your steaks?
That is another question?
Dry rubs have been my favorite of recent... garlic, pepper (white pepper if I have it), and this great mesquite powder that I got from somewhere I wish I knew where b/c I am slowly running out (started with a 10# box got maybe a pound left..)
For wet marinades, A1 makes a good base as does worchestershire (though I like to use the white wine stuff even with beef)
As for wine with steak? Merlots or Pinots, they are best IMO.
Also, I'd like to thank my Aunt who started me on my cooking career.... her quote was, "Nothing drops a girl's panties faster than a man who can cook for her..."
Needless to say, I was eager to learn how to cook then... and I have been ho'ing it up ever since....
-
... and sometimes I will throw some meats in there... sausage, bacon (nice thick stuff, but not 'canadian' bacon) ...
Bacon, now there is a subject dear to to my heart. <best Homer voice> Mmmmmm... Bacon...
When you say "'canadian' bacon" I suspect you mean what we call "back bacon" - its pretty much all lean meat with hardly any fat, right?
Well, while I like back bacon, it is not nearly as tasty to me as nice n crispy greasy old regular pork belly bacon, with nothing left but only the most saturated of fats... mmmm... I can just about feel my arteries clogging...
But to get to the point, why I actually made this post is that of all the (regular) bacon I have had, that from eastern Canada is by far the tastiest. Maybe its just because it tastes like home, but British 'rashers' and the bacon I had in California just doesn't compare at all to Canadian bacon. No comparison. No comparison whatsoever... did I say no comparison?
Now central Canadian bacon is passable but is closer to the bacon I had in California than it is to Eastern Canadian bacon. (Don't know about the west coast, never been out there, I suppose they all eat sushi anyway... ;))
So, in summary, you truly have not lived until you have had bacon from the Maritime Provinces. If you have not not enjoyed grilled Nova Scotian bacon wrapped Digby Scallops, then you are missing a little taste of heaven in advance.... drool...
I could go on about bacon all day.... sigh... mmmmmm... bacon... ;D
-
When you say "'canadian' bacon" I suspect you mean what we call "back bacon" - its pretty much all lean meat with hardly any fat, right?
Canadian bacon down here is just about the same as ham but spiced differently.
-
wrap it up nice and smooth and stick and move in a sexy babe! ;)
-
Am I the only one who likes broccoli?
Yes. Freak.
-
... and sometimes I will throw some meats in there... sausage, bacon (nice thick stuff, but not 'canadian' bacon) ...
Bacon, now there is a subject dear to to my heart. <best Homer voice> Mmmmmm... Bacon...
When you say "'canadian' bacon" I suspect you mean what we call "back bacon" - its pretty much all lean meat with hardly any fat, right?
Well, while I like back bacon, it is not nearly as tasty to me as nice n crispy greasy old regular pork belly bacon, with nothing left but only the most saturated of fats... mmmm... I can just about feel my arteries clogging...
But to get to the point, why I actually made this post is that of all the (regular) bacon I have had, that from eastern Canada is by far the tastiest. Maybe its just because it tastes like home, but British 'rashers' and the bacon I had in California just doesn't compare at all to Canadian bacon. No comparison. No comparison whatsoever... did I say no comparison?
Now central Canadian bacon is passable but is closer to the bacon I had in California than it is to Eastern Canadian bacon. (Don't know about the west coast, never been out there, I suppose they all eat sushi anyway... ;))
So, in summary, you truly have not lived until you have had bacon from the Maritime Provinces. If you have not not enjoyed grilled Nova Scotian bacon wrapped Digby Scallops, then you are missing a little taste of heaven in advance.... drool...
I could go on about bacon all day.... sigh... mmmmmm... bacon... ;D
I've got a bacon mail order catalog at the office. I'll forward a link.
Love bacon.
-
Am I the only one who likes broccoli?
Yes. Freak.
Starch goes with steak. Green stuff? Save it for another day.