Fun Stuff > CHATTER
A Cooking Thread?
Mister D Nomms:
What do you have against fried beef covered in gravy?
doombilly:
--- Quote from: Carl-E on 15 May 2012, 13:40 ---Spaghetti and eggs. Have I mentioned this before?
Heat the (usually leftover) spaghetti ina pan with some butter
scramble an egg or two (beat with a splash of milk)
pour over the spaghetti, don't stir too much, but keep it moving.
the proportion should be so that there's egg all through the spaghetti, not a spaghetti omlette.
Comfort food from my gramma's house. Good proportion of carbs to protien, but kinda heavy on the fat (yolk, butter).
--- End quote ---
Not terribly removed from Spaghetti carbonara. Only you use raw eggs and use the heat of the freshly cooked pasta to cook the eggs. It is a bit more involved than that. I'll post my recipe sometime when I have it in hand. I use country ham insteak of proscioutto. Because, way cheaper, and I think you need that level of saltyness to fight the heavy cream and parmasean.
--- Quote from: Mister D Nomms on 16 May 2012, 07:10 ---I'm trying to break in my new meat tenderizer. Any tips for chicken fried steak?
--- End quote ---
I just use cube steak. Dredge in spiced flour. Egg wash. Dredge again. Fry. use the flour and fat from this process to make the gravy. I usually opt for milk to make the gravy. Because HEART HEALTHY!
Carl-E:
--- Quote from: Mister D Nomms on 16 May 2012, 08:17 ---What do you have against fried beef covered in gravy?
--- End quote ---
There are better ways to hide the flavor of your beef. But if you're that intent on covering the taste of the beef that much, why are you doing anything with it in the first place?
Mister D Nomms:
I absolutely love a nice steak with nothing on it, but a slight char, its own blood, and a little pepper. Sometimes I buy a chuck roast to grind into burger, but this time I cut a couple slices off with the intention of pounding the shit out of them with a spikey hammer, covering in flour, and frying.
Aimless:
--- Quote from: LTK on 15 May 2012, 15:43 ---I filled an oven dish with cauliflower, ham cubes and homemade cheese sauce. I'd forgotten how tasty cauliflower can be!
--- End quote ---
Recently rediscovered cauliflower... heat a little bit of chicken stock (I sometimes use a packet of ramen flavouring :o) and butter in a saucepan, plop down a small-/medium-sized cauliflower, put on the lid and let it cook for ten minutes. Serve with eg. cod fillets (dunked in salt-water flavoured with lemon zest for 20 mins) cooked in the oven for 10 mins. Keep a pan of water in the oven so it's really steamy. I was introduced to this yumminess a few months ago and I still can't get over how delicious, filling and--above all--simple it is. It's nice to add some sambal oelek and lemon juice to the stock. I sometimes thicken it with flour but it's good just poured over the cauliflower and fish too :)
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