Dinner Thursday 17 Sep 09

Dinner:

Shell Steak grilled inside on cast iron grill pan and mixed veggies.

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Hey Fred. Don't pass up the free protein. I have to pay for critters like that when I go fishing, and you get it for free. You lucky devil you!:mrgreen::mrgreen:
 
Dee, I've never had sloppy joes over rice, but it sure does sound good!
Fred! ewwwww the corn dwelling critter lol
Your meal looks splendid ;)

Peeps, I'd attack that plate if the steak was a little more medium well.
Looks good however.. :D
 
Sass Muffin said:
Dee, I've never had sloppy joes over rice, but it sure does sound good!
Fred! ewwwww the corn dwelling critter lol
Your meal looks splendid ;)

Peeps, I'd attack that plate if the steak was a little more medium well.
Looks good however.. :D
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thank you lollie!!

btw i love smoked ham steak pan fried.
 
Lollie, that meal looks great!! I love brussel sprouts.

Fred, except for the extra protein I love your dinner!

Looks good Peeps. What happened to the onion rings? lol
 
homecook said:
Lollie, that meal looks great!! I love brussel sprouts.

Fred, except for the extra protein I love your dinner!

Looks good Peeps. What happened to the onion rings? lol
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thank you!! the onion rings hmmmmmmmmmmm the batter came off as soon as the ring hit the oil. :sad: i did one layer/ batch and they went right in the garbage. now i have a bag of rings waiting to be used some how.
 
lilbopeep said:
thank you!! the onion rings hmmmmmmmmmmm the batter came off as soon as the ring hit the oil. :sad: i did one layer/ batch and they went right in the garbage. now i have a bag of rings waiting to be used some how.
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Was the batter thick enough?
Was the oil hot enough?
 
lilbopeep said:
yup and yup.
family/i was so disappointed. i may try the neeleys recipe tomorrow. or i may just use the rings for a homefries or something like that.
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1 c buttermilk
2 big yellow onions, cut into rings
2 c AP flour
peanut oil
seasonings of your preference

Combine buttermilk with seasonings, add the onion rings and bang in the fridge for about an hour.

Heat oil to 360, dip rings in flour and fry for 3 minutes.

Can't go wrong..:brows:
 
Sass Muffin said:
1 c buttermilk
2 big yellow onions, cut into rings
2 c AP flour
peanut oil
seasonings of your preference

Combine buttermilk with seasonings, add the onion rings and bang in the fridge for about an hour.

Heat oil to 360, dip rings in flour and fry for 3 minutes.

Can't go wrong..:brows:
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thank you sass!!
 
homecook said:
Whoops!! At least the rest of your meal turned out good. lol
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yup those shell steaks were so thick!! man my house was so smokey!! i am surprised no one called the fire dept LOL i have more shells and a couple porterhouses in the freezer. shell, porterhouse and T-bone steaks are on sale for $3.99/lb so i got enough for several meals. i thought porterhouse and t-bone were the same but these are side by side.
 
lilbopeep said:
thank you sass!!
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Don't thank me, thank my friend Chaz who refuses to join this forum :yum::bonk:
He's a chef and lives in Illinois. Whenever I have a cooking question or am in a bind, he helps me via yahoo messenger lol
I also think he lurks :ohmy: as he's commented that my dinner pics are improving LOL!

It's science really isn't it? If you have a chilled onion ring that has been sitting in a thickish substance, then dredge it in flour and toss it in oil that is hot enough, it'll work without fail.
Thanks CR, still lurking?? :yum:
 
Well, I don't know what could have gone wrong.........mine came out great. Sorry you had a problem with them Peeps! I use a deep fryer, I don't know if that makes a difference or not.
 
homecook said:
Well, I don't know what could have gone wrong.........mine came out great. Sorry you had a problem with them Peeps! I use a deep fryer, I don't know if that makes a difference or not.
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i don't know but its not a big deal. we really didn't need onion rings tonight. it will just give me a reason to go to Perkins. :brows:
 
I feel for ya on the breading woes, Peeps. I know first hand (and recently) that sometimes it seems like you are doing everything right, but the coating still comes off.
But man you are a master of that CI grill pan! Beautiful steak.

Oh and Joe, I don't like my bugs steamed inside of corn husks. I prefer them to have a little crunch ;^)
 
chowhound said:
I'm not a brussels sprouts eater, Sass, but I could make an exception :biggrin:
That looks good. Love the gravy, too. I used to use those FF onions in a fish breading. I'd forgotten all about them. Good stuff.

Here's my leftover chicken fried pork loins with fries and gravy. Everything leftover from the other night but the fries. I also oven roasted three ears of corn. More on that later... :unsure:

View attachment 3907

I grabbed the fattest ear for a photo op. The corn here is getting skimpy already.
But wait. What the H is that, right there towards the bottom? It fell out as I was husking... :huh:

View attachment 3908

Here it is!

View attachment 3909

Ackkk! :shock: Bear Grills I aint. He can drink his own piss and eat bugs all he wants... And that's why there are only two ears on my plate. Makes me wonder about all the times I husked the corn out by the grill in a lot poorer lighting...:unsure:


And just to say, the pics are not working for me again. At least not in preview, so I hope they are in order. Crap.
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Even your leftovers look good! I sure hope you didn't throw away that ear of corn just because of that little ol' bug :mrgreen:.
 
chowhound said:
I feel for ya on the breading woes, Peeps. I know first hand (and recently) that sometimes it seems like you are doing everything right, but the coating still comes off.
But man you are a master of that CI grill pan! Beautiful steak.

Oh and Joe, I don't like my bugs steamed inside of corn husks. I prefer them to have a little crunch ;^)
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thank you i seem to have got the trick down!! these steaks really smoked the house up. everyone went outside with the smoke detector. TEEHEE but they came back for the steaks. i grilled inside and they ate outside.

at $3.99 a pound for shells, porterhouses and t-bones (they have the
t-bones and porterhouse labeled as such and packed out next to each other in the case but they ring the same name. the porterhouse looks slightly different from the t-bones. i thought they were the same cut. i wish there would be a standard for the cuts.) i loaded the freezer up.
 
i ended up making a stir fry using snow peas, scallions, carrots, bok choy, button mushrooms, cubanelle peppers, garlic, ginger, soy sauce, fish sauce, butter, chicken, and a cornstarch slurry.

i used two bone-in chicken breasts. man, it's not that easy to de-bone a chicken breast. anyone know of a good video on how to do it (de-bone a chicken breast, that is)?
 
Cooksie said:
Even your leftovers look good! I sure hope you didn't throw away that ear of corn just because of that little ol' bug :mrgreen:.
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Thanks.
And you're dang right I threw it away! I almost threw the other two away. It's a taboo kind of thing. Maybe if it hadn't have been green...
This coming from someone who has no problem picking fruitflies and dog hair out of his beer glass before he takes a swig :wink:
 
buckytom said:
i ended up making a stir fry using snow peas, scallions, carrots, bok choy, button mushrooms, cubanelle peppers, garlic, ginger, soy sauce, fish sauce, butter, chicken, and a cornstarch slurry.

i used two bone-in chicken breasts. man, it's not that easy to de-bone a chicken breast. anyone know of a good video on how to do it (de-bone a chicken breast, that is)?
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here ya go bucky
[ame]http://www.youtube.com/watch?v=9mHuccs1KPw[/ame]
 
buckytom said:
i ended up making a stir fry using snow peas, scallions, carrots, bok choy, button mushrooms, cubanelle peppers, garlic, ginger, soy sauce, fish sauce, butter, chicken, and a cornstarch slurry.

i used two bone-in chicken breasts. man, it's not that easy to de-bone a chicken breast. anyone know of a good video on how to do it (de-bone a chicken breast, that is)?
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Your stir fry sounds good bucky!!

As for the video.................................

oh never mind!! :whistling:
 
buckytom said:
i ended up making a stir fry using snow peas, scallions, carrots, bok choy, button mushrooms, cubanelle peppers, garlic, ginger, soy sauce, fish sauce, butter, chicken, and a cornstarch slurry.

i used two bone-in chicken breasts. man, it's not that easy to de-bone a chicken breast. anyone know of a good video on how to do it (de-bone a chicken breast, that is)?
Click to expand...

[ame]http://www.youtube.com/watch?v=nQLFvBpgGJ8[/ame]
 
chowhound said:
Thanks.
And you're dang right I threw it away! I almost threw the other two away. It's a taboo kind of thing. Maybe if it hadn't have been green...
This coming from someone who has no problem picking fruitflies and dog hair out of his beer glass before he takes a swig :wink:
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i feel the same way. if something turns me off i chuck the whole damn thing. i was at a resort restaurant down at universal florida and there was some little bug in the chili i ordered and i sent it back. manager came over and offered to get me something else but i said i couldn't eat anything from the place after that. we wound up getting the WHOLE dinner comp and he had beautiful dessert sent to table which i didn't eat but the rest of the fam were pleased pink!!
 
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