Posted on 09/27/2017 4:14:05 PM PDT by 2ndDivisionVet
I am old enough to have been forced to take a semester of Home Ec. It was worthless.
I got a lot of recipes and education on how to prepare and cook meals, from watching The Food Network when it first arrived. They really do not have as many "cooking" shows anymore. Everything is some sort of contest.
But, I did learn a lot about actually cooking food from watching the early shows of that channel.
It’s not about the money or whether people like it or not.
If people really knew the crap that they were getting when they ate out and how it’s affecting their health, the trend would shift faster ( chain restaurants are down across the board the last time I.looked).
15%, 15 years ago.
It's 10%, now.
I’m sorry, CS.
Do you have friends nearby to spend holidays with?
Can’t blame you in the least... it’s fun to cook for a bunch of people, but for 2... just doesn’t always make sense.
You boil your steaks and fillets?
How else are you supposed to make "Steak Soup?"
:-)
Mark
bump
I love to cook but it can be a challenge cooking for two. When we had kids at home we pretty much ate every dinner at home. Now, we do go out a lot as myhusband looks forward to it. Tonight was an exception. We met friends for dinner and they insisted on eating in the bar section of the restaurant. There was a trio singing and playing and it was downright painful. The music was earsplitting and we couldn’t hear any conversation. Miserable night.
Just grilled a gorgeous ribeye... $8.99/lb, 12 ounces, $6.75... the same price as a typical fast food meal, but far better, healthier, and delicious... and I didn’t have to wait in a cattle line for morons to take 13 minutes to correct my order twice, while expecting their salaries to be doubled if they “protest” long enough. Got 2 more ribeye waiting for breakfast tomorrow, and maybe dinner this weekend. No waiting, no driving, no dealing with people... I eat fast food, but only for convenience when driving... and only when I forget to throw some fruit in the truck.
1. Take an egg and put it in an old mess kit and close the top. You can leave the shell on or take it off, your option.
2. Tape the messkit to the top of the airfilter on your old pickup truck.
3. Drive around for about 20 minutes. If you left the shell on, make sure you hit the brakes hard several times.
4. After the 20 minute drive, open mess kit and eat egg. If you left the shell on, it will be more crunchy, but higher in calcium.
Broil broil broil
Yum steak soup!
Ping
>I do know people who can’t fry an egg.<
I know folks like that, too.
After a lot of reading (and drooling) I pulled the trigger and got one of these: https://gizmodo.com/anova-precision-cooker-review-killer-sous-vide-for-eve-1693499013
This think is the gateway to the best steak on the planet. It’ll do ribs, too. Heck, it’ll do poached eggs, if that’s your pleasure.
I figure it will pay for itself in a month of not eating out.
I work most holidays so the younger people can have time with their families.
I take off Thanksgiving and the week of and the week after.
A young friend and I are going to take a day trip to a museum we both like at that time.
Unfortunately most of my friends moved south last year and the year before, actually all 6 of my closest friends. I miss them but lives change and move on. A good friend is going to return around Thanksgiving to spend it with her family and I will visit with her that week.
So far l love where I live and will have a difficult time leaving it. But it is going upscale and I can foresee a time that I will not be able to afford the taxes.
thanks for asking it is kind of you.
Anova Sous Vide. https://anovaculinary.com/ There is something to say for cooking at lab spec exact temps. Ever seen an egg with a completely runny white and a hard boiled yolk? I have as I have made them. You can control the temps down to 1/2 a degree. Very very cool stuff you can do with one. Flake with a fork medium rare chuck roast. Ive done it. Tastes a lot like a good steak. Google the words Kenji Souse Vide. He has a lot of info. Also Souse Vide egg timer. Souse Vide is virtually idiot proof and is very very forgiving of time. Don’t even ask about fish... Always perfect no matter how you like it. Butter poaching cod with dill tomorrow. 1/2 hour and I have a 1 1/2 hour window while it will be perfect. Temp, texture, taste, everything.
I love my Anova too... You forgot to mention fish!!!! It makes perfect fish/seafood.
I can’t wait to do a big tuna steak! And I am not looking forward to the weird egg whites. Gack! But, thankfully, I have a dog who won’t care.
Sous Vide definitely appeals to the science nerd in me.
Even easier - T-bone steak, seared on both sides in a cast-iron pan on the stove top with a little salt, pepper, oil and garlic. Take it off while still rare.
Steam some asparagus in another pan if vegetables are required. Add butter and garlic.
Putting butter on the top won’t work.
The pan should have enough grease so that the egg does’t stick, but no more.
It sounds like you don’t have the heat at the right temperature. You also have to make sue the pan is hot before you put the egg in.
You do know that frying an egg is about the simplest kind of cooking possible?
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