Not me. I like it cold and bloody. Steaks should be seared for a few seconds on each side and served with a cold beer. Anything else, and you're wasting a perfectly good cut of meat.
I have to cook something.
- Thread starter Laure
- Start date
Users who are viewing this thread
Not me. I like it cold and bloody. Steaks should be seared for a few seconds on each side and served with a cold beer. Anything else, and you're wasting a perfectly good cut of meat.
-
65Replies
-
2KViews
-
0Participant count
-
Participants list
JanieDough
V.I.P User
Ok I did this for ten people and it was only like $60 - and I am sure you can do it cheaper because I bought this shit at Albertson's.
Most of it you can do the day before and then the day off all you do is dump the shit out of the ziploc bags and baked it in the oven. So you don't get dirty and you can talk and entertain while it is cooking.
You take chicken breasts and take the skin off - put them in the ziploc bags with salt, pepper, cayenne, etc. Let them sit overnight.
Then you cut up red potatoes and put them in the bag with oil and fresh rosemary, salt, pepper, cayenne, etc. Let them sit in the bags overnight too.
Then you take basil, olive oil, parmesan cheese, and artichoke hearts and put them in a food processor - make like a pesto enough to cover the chicken breasts. Let all that sit in a tupperware overnight.
Then an hour or so before people are to show up you put it all in a casserole dish, baking pan, pie plate, cast iron skillet - whatever you got. And you dump your potatoes first then your chicken ontop and bake at 400* for about an hour.
When the chicken starts to brown take out the pans and put your pesto over the chicken in gobs. The cheese will help it melt depending on how thick you made it. Bake it until the pesto browns.
It's fancy and cheap and you can do all of it the day before.
Most of it you can do the day before and then the day off all you do is dump the shit out of the ziploc bags and baked it in the oven. So you don't get dirty and you can talk and entertain while it is cooking.
You take chicken breasts and take the skin off - put them in the ziploc bags with salt, pepper, cayenne, etc. Let them sit overnight.
Then you cut up red potatoes and put them in the bag with oil and fresh rosemary, salt, pepper, cayenne, etc. Let them sit in the bags overnight too.
Then you take basil, olive oil, parmesan cheese, and artichoke hearts and put them in a food processor - make like a pesto enough to cover the chicken breasts. Let all that sit in a tupperware overnight.
Then an hour or so before people are to show up you put it all in a casserole dish, baking pan, pie plate, cast iron skillet - whatever you got. And you dump your potatoes first then your chicken ontop and bake at 400* for about an hour.
When the chicken starts to brown take out the pans and put your pesto over the chicken in gobs. The cheese will help it melt depending on how thick you made it. Bake it until the pesto browns.
It's fancy and cheap and you can do all of it the day before.
That sounds awesome!
JanieDough
V.I.P User
it really is, and i can give you better instructions if you need them
everyone really liked it, and i didn't have to wait til the last minute to get dressed because it was in the oven baking and making my house smell good as people arrived.
We drank wine.
I also made cream spinach while we waited, but you don't need to do that.
JanieDough
V.I.P User
the most expensive thing was the rosemary and the basil
Brujahpriest
Jedi Hunter
Could always do a soup or stew application.
Like Boeuf Bourguignon a La Julia Child - 148007 - Recipezaar
Like Boeuf Bourguignon a La Julia Child - 148007 - Recipezaar
That would be cool until somebody asked me what the name of it is. I'd have to write it down for them. How do you say it?
OMG do you know the germs in an undercooked steak!! well done is not ruining it
Oh, but it is. I cannot put a well done piece of meat into my mouth. :yuk
There are no germs IN a steak. Any potentionally hazardous bacteria is on the outer surfaces. Cooking them at all kills those bacteria.
Okay, I trust you on the germ thing then.
I guess I'll have to keep taking my chances, though. I just can't bring myself to do it. It takes all the flavor away when you cook it too much.
JanieDough
V.I.P User
so whatcha gonna cook?
Yeah I guess my degree in food safety management and my years training people to be nationally ServSafe certified don't mean anything either.
They probably ate GROUND beef. Different scenario, because toxins on the surface are ground into the meat.
I'd also want to know exactly how they know the definitive source of the illness. There are millions of bacteria on contact surfaces all over the world (doorknobs, handrails, etc) that cause gastrointestinal illness. That's how the VAST majority of people get sick, not from food.
79,511Threads
2,190,287Messages
5,003Members