What are you cooking?

[Fishmanic21 137]

I like filet mignon due to the tenderness.
For taste, a good new york strip steak is great.

 

[Fishmanic21 137]

It’s best to get first cut of a new york strip steak.
A first cut New York Strip is the premium, center-cut portion of the strip loin located closest to the ribeye end. It is characterized by an even, uniform muscle shape, a lack of tough connective tissue, and excellent marbling, making it the most tender and flavorful section of the strip

 

[Back in the fold1 10]

It’s best to get first cut of a new york strip steak.
A first cut New York Strip is the premium, center-cut portion of the strip loin located closest to the ribeye end. It is characterized by an even, uniform muscle shape, a lack of tough connective tissue, and excellent marbling, making it the most tender and flavorful section of the strip

My first job back in the halcyon days of the 1970’s was as a busboy in an old style steak house . We were allowed a shift meal after we were done for the night and I ate New York strips four days a week . I bet that doesn’t happen anywhere these days .

 

[fishorama 10]

For flavor & a less expensive, healthier, less fatty cut I like sirloin for grilled steak & stir fry. I don't like filet, except it's tender; my husband does. Wrapped in bacon, meh, bacon takes over the beef (or scallops) taste for me, as much as I like bacon. For special occasions, I go with rib steak & a ton of mushrooms; no room for other veggies, maybe a salad...

 

[jaylach21 137]

For flavor & a less expensive, healthier, less fatty cut I like sirloin for grilled steak & stir fry. I don't like filet, except it's tender; my husband does. Wrapped in bacon, meh, bacon takes over the beef (or scallops) taste for me, as much as I like bacon. For special occasions, I go with rib steak & a ton of mushrooms; no room for other veggies, maybe a salad...

I agree on the filet, just not a fan. To me a good cut of beef must have fat as that is where a lot of the flavor happens. To me the only true steak cut is rib eye. Anything else is just solid hamburger.

For me tonight it will be either a cheese burger of BBQ chicken breast. On the side will be onion rings... a big pile of onion rings. For a dip for the rings will be ketchup with horse radish sauce, sort of like cocktail sauce for boiled shrimp. Haven't had rings for way too long.

 

[fishorama 10]

We're debating tacos tonight. I bought stuff for chicken chow mien but all that chopping, meh, maybe tomorrow.

 

[jaylach21 137]

We're debating tacos tonight. I bought stuff for chicken chow mien but all that chopping, meh, maybe tomorrow.

A small food processor can make a half hour chopping chore to a five minute piece of cake. Just remove the bottom fine cutting blade and just use the top shredder/slicer. I have a food processor but, to be honest, I seldom use as I sort of like the manual slicing and dicing. A food processor is great for things like stir fry but not so good for such things as carrots for a beef stew or pot roast as the slices are too thin for long cooking. Still, they are always a good addition as a kitchen tool.

Actually I have a VERY well equipped kitchen with an indoor grill/rotisserie, 2 basket deep fryer, meat slicer like in a deli and other stuff. Such tools make te prep for cooking much quicker and easier.

 

[JCinPA 1]

Havarti cheese omelet with sriracha sauce and Canadian bacon this morning.

 

[fishorama 10]

We ended up having a deluxe salad last night. Chickpeas, napa cabbage, romaine, tomato, wheat toast "croutons", cheese, no onion.

Chicken stir fry with music to chop veggies to tonight! Jay, I have a food processer & a mixer attachment but I don't like how either 1 chops veggies. I like more control of size Call me a fussbudget, I know it...Break time while the brown rice cooks. Stir fry the chicken bits, a sprinkle of chow mien noodles & done while the music rocks on! Teamwork!

 

[gimme301]

I like to cook to music too. The ex used to like to have the tv on and that drove me nuts.

Last night was my first attempt at making homemade alfredo. It was going to go over grilled chicken and broccoli on a bed of wheat noodles but I screwed something up and it wound up tasting like burnt rubber strained through a dirty sock.
Got to hear the new Evanescence in its entirety so not a total loss.

I think I'll keep it simple tonight and have cereal and toast.

 

[fishorama 10]

Oh dear gimme, not burnt rubber & socks!! What the heck happened? I've had a few disaster dinners but never that awful lol. What "alfredo sauce" did you use? The jarred kinds I've tried have not been good, but not burnt rubber bad, just gluey with lack of nice taste. Did you burn the garlic? I've warned you about that.

We can walk you through a "basic" Alfredo sauce, although we all make it differently. There ain't no rubber & sock taste ever!

We're having leftover chicken chow mien, no music except for some Evanescence to refresh my memory

 

[Fishmanic21 137]

I usually treat myself to lobster once or twice a year. Yesterday I went to a local supermarket and they had Canadian Lobsters (same species as Maine lobster for just $9.95 a pound for any size lobster and they steam them for you right there. . I bought a gigantic 3 and a half pound lobster....the largest lobster I have ever bought. I usually would buy chicken lobsters at a little over a pound. This lobster was a real treat. I've had 3 large lobster rolls over the last 2 days. I still have enough left for 3 more large lobster rolls. On the first day, I made hot buttered lobster rolls with lettuce mixed in. Today I had a large lobster roll with lettuce and mayo. Mmm Mmm Mmm.
I had to crack open the lobster claws using a large hammer....way too big to use a nutcracker.
Does anyone here like lobster?

 

[gimme301]

Who doesn't?!? I'd live on the stuff it wasn't so expensive! Well, and if fishorama would cook it for me so I didn't ruin it.
I had to look up chicken lobster, which reminded me of a joke. Why did the chicken blush? Because it saw the lobsters tail!
Ok yeah that was bad.

What the heck happened?

You know, I ask myself that every time I walk out of the kitchen and order takeout. Apparently I'm capable of messing up all manner of easy-to-make-things. And yes, it may have been the garlic. Even though the recipe called for minced I had it in my head that it needed to be sauteed. Duh. And I think the parmesan had gone off, which I didn't think was possible. I'm sure it hasn't been around more than a year. Pretty sure anyway.
I should stock up on frozen foods and turn the kitchen into a fish room!

 

[jaylach21 137]

Having a lite Jamaican Jerk chicken stir fry tonight. Other than chicken it will have onion, Brussels Sprouts and bell peppers. Will be served with egg noodles as I very seldom use rice as it almost always contains arsenic which can build up in your body. Actually I have a rice cooker but use it for making black garlic, not rice.

 

[Fishmanic21 137]

On Saturday, I again had a very large lobster roll. I have devoured 4 large lobster rolls over the last 3 days. I have one huge claw left which should give me 2 more large lobster rolls. I will have to break apart the claw with a hammer as it is extremely large and rock hard.