jerzzy's Profile
Best online hamburgers?
Ok fellow hounds, who is your go-to suppier of good quality frozen hambugers?
Flavor varieties don't mean much to me, just looking for good juicy beef and possibly larger than the standard 4 oz.
Thanks in advance for any help!
Herbs/spices for roasted potatoes?
I've tried most of these suggestions but the absolute most unbelievable potates (any kind, mashed, roasted, baked!!) are made using
Penzeys "Fox Point seasoning"
Really tops everything I've ever tried.
Is there anything better than Boars Head cold cuts?
Alot of opinions and valid points on this thread.
While I don't eat processed meats often enough to have strong opinions I will say,
I just finished a BH roast beef sandwiche and you would be hard pressed to find another brand as delicious as this was!
Rare, sliced thin, tender and full of flavor. Has to be one of the best I've ever had and I will be back for more lol
what are you making for dessert
Well some assorted holiday cookies as usual, plus the Ricotta/Orange vodka glazed cheese cake featured here.
Looked delicious and I always loved creamsicles lol
Hope it's a hit!
Searing Steak question
Ok here's the deal.
First I'm pretty handy around the kitchen and love to cook.
For years I have read that steaks should be at room temperature before cooking.
I followed this line of thought for years.
Not any longer. Now I prefer my steaks to be partially frozen (not fully frozen!).
By cooking this way, whether on the grill or pan fried it allows more time for a nice crust to form while still keeping the interior rare or medium.
So, what am I missing and why is it recommended they be room temperature?
Any thoughts fellow hounds?
Need relatively easy delicious recipe to impress a date!
Here's a simple sure to impress fish recipe that everyone loves and looks quite impressive.
Not sure what it's called at the moment, but first just buy any white firm flesh fillets. Even frozen will do. I usually use Tilapia or Flounder.
Here's how simple it is.
Dust the fillets with flour.
Beat up an egg or two in a seperate bowl.
Then heat up a good saute pan over medium heat. When hot add butter and a spoon or two of olive oil.
Then dip the floured fillets in the egg and add to the pan. If using a small saute pan put the oven on 200 degree's to keep the completed fillets warm while you finish all of them.
Because of the egg coating the fillets get a gorgeous browned appearance.
When the fish is done add some more butter to the pan and the juice of about a half lemon. You can also add some herbs to the sauce. A little Dill would be a good choice.
Plate the fish and spoon the gravy over. With rice and a vegetable I can guarntee some oohs' and ahh's. And probably hints for repeat visits lol
Cornish Game Hen question
You guys are great!
This has to be the very best food forum on the net for quick answers :)
Hope the posts continue would love to hear any other tips or pointers!
Cornish Game Hen question
Of course that should read "Cornish Game hen"
Durn fingers lol
Cornish Game Hen question
I make these so infrequently I can't remember how I roasted them before.
Should I just treat them as small chickens and roast to 160-165?
Also any idea for ideal oven temperature?
My plans right now are to baste them toward the end with orang maramalade mixed with some pure maple syrup and a splash of soy sauce. Should brown nicely but any help or other recipes would be greatly appreciated!
Confusion over needle tenderizers - thoughts?
One thing to be careful about when tenderizing that way.
Any bacteria on the surface of the meat gets INJECTED throughout the meat when doing that.
That pretty much excludes cooking anything rare or medium. Same as the concern with chopped meat.
Mexican vanilla...
Well I know my vanilla is pure!
This thread reminded me I started fermentting 2 madagascar vanilla beans last christmas in about 4 oz of Ketel 1 vodka.
Just took the bottle out and the aroma is amazing!!
Will be fun using that this holiday!
Cast Iron - What did you last make?
I don't add any oil when putting the pan in the oven.
After moving to the stove top, just an instant before the steak goes in I do add about a tablespoon of oil. As expected it starts smoking as soon as it hits the hot pan but the steak goes in quickly.
Don't know if that's the best way, just the way I've been doing it.
Let me know how yours turn out!
Cast Iron - What did you last make?
Your very welcome!
Pre-heating the pan in the oven gives the steak such a deep crust you'll never cook a steak any other way again!
Just be careful moving that hot pan from the oven to stove top!!!
Quick, what to do with a whole yellow croaker?
Mmmm just roasted 2 whole croakers last week and we loved every bite!
Stuffed the cavity with lemon and dill. Drizzled lemon all over fish then salted and peppered.
375 oven about 1/2 hour.
I hope they're still on sale locally again this week!
Cast Iron - What did you last make?
Medium rare rib eye with the most incredible outer crust
absolutely delicious!
The secret is heating the pan in a 400 degree oven before moving to stove top burner.
Nothing, I repeat nothing makes a better steak indoors!
Cooking with wine question
When a recipe lists either red or white wine as an ingredient, could a rose` be used in place of either of those?
If not, why not?
Might be a silly question but I've never seen it addressed.
Thanks Hounds :)
Best Apples for Apple Pie?
Never tried Cortlands, have to give them a shot.
Usually I use 2 types of apples with great results.
Granny smith
Golden Delicious
Be tough to beat those 2 but we'll see lol
help! sugared bacon disaster!!
Simple really. You added the sugar way too soon.
If it's in the oven that whole time it is bound to burn badly.
Just wait till the bacon is 3/4 cooked then sprinkle some sugar on.
Good luck!
How do you make egg salad?
You have recieved 2 good repies so far. Like ziggy I also bring water to boil and then remove pot from stove covered. 10-15 minutes later perfectly hard boiled eggs! Enjoy!
Crab Soup question
Thanks for the replies, going to give it a shot!
jpc, thanks for the tips but I have made crab soup many times, just never with snow crab.
And I agree soup isn't the first thing that comes to mind with these delicious leg clusters but I have quite a few and figure I could sacrifice one lol
Thanks for the thoughts :)
Crab Soup question
Looking to make a nice crab soup this weekend.
I usually buy lump crab or use Blue Claws but I have a freezer
full of Snow Crab legs.
Just wondering if anyone has ever used these for a soup recipe?
Think they'll work hounds?
Hamburger and E. coli
Always ate my hamburgers medium rare or rare. Then just about 10 years ago caught the e-coli bug. 180 lbs down to 137 lbs in 2 months and over 30 grand in hospital bills.
Of course failed kidneys grew that bill for months after.
Risk it but believe me it only takes one bad burger to completely change your life.
Just FYI.
a meal that cooks itself? Help!
Careful there sasicka. Leaving pork in the oven all day cooling is a breeding ground for nasties.
Just a thought, but please stay safe :)
grilled cheese with mayo?
I've also made it with mayo and definately do NOT prefer it.
It works, guess it's just a matter of taste.
Tip for fluffy scrambled eggs
Just a real low burner and constant mixing.
Fluffiest eggs you ever had!
Italian cookie recipe, hard to find
I know exactly the cookies you're looking for.
Have no idea of the spelling but a good italian friend calls them:
Spelled phonetically only - ta-doll-e
That pronunciation should get you what you want in an italian bakery lol
Short Ribs help
Mmm some good suggestions so far, thanks!
Hope the posts keep coming!
Short Ribs help
Ok hounds, I'm looking for a good short rib recipe. Something quick would be good meaning in the preparation, not the cooking time which doesn't matter.
Savory or sweet doesn't matter as long as you drool thinking of it lol
Online recipes/websites you trust
Can't go wrong with Allrecipes. Have always found just what I was looking for. Plus love all the reviews to add to tips to each recipe.
