I think it depends. But you probably should add it in a bit later I'd wager. So it doesn't get overcooked. Just season the meat separately, say some salt, pepper, garlic, etc and then add the sauce seasoning to the sauce.
Food & Drink Food and Drink thread? Food and Drink thread.
- Thread starter Kobold
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I think it depends. But you probably should add it in a bit later I'd wager. So it doesn't get overcooked. Just season the meat separately, say some salt, pepper, garlic, etc and then add the sauce seasoning to the sauce.
stephen the barbarian
Well-known member
i tend to add dry spices with the liquids, most likely with the stock/broth or tomatos
but
- i don't use a lot of spices, 3-4 max in most dishes unless a recipe calls for more
- tend to cook the meat and veggies separately, season them as needed, and then make any needed correction once the liquids go in
- the "mixed" spices i use tend to be chili powder, curry powder, alpine touch* and some rubs
* a seasoned salt mix made in mt,
salt, black pepper, onion powder, and garlic powder
D
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Right now I am eating fried fish cakes at a West African restaurant named Bennachin in the French Quarter and they are absolutely amazing.
ShadowsOfParadox
Well-known member
hey, something we agree on.
prinCZess
Warrior, Writer, Performer, Perv
Had nothing in mind for dinner, got exceptionally lazy, and went to a new steakhouse that popped up where I live a few months back. Got to have a lovely conversation with the head chef after ordering my ribeye that turned into what was basically a mutual verbal high-five between us over How Steak Should be Cooked. Which, for anyone wondering, is blue-rare.
I recognize others have different opinions, and would be curious whatvile heretics my fellow denizens of the Sietch might have to say to defend themselves for their foul taste if they prefer another doneness for their meat. You are, of course, free to be wrong. But anything beyond medium-rare is a travesty I don't think I will be able to forgive you for (and, honestly, I grow more and more convinced that medium-rare is compromising far too much with evil and will be looking at you funny for it).
Anyhow, had a great steak, paired with what is probably the last Moscow Mule of the 'season' for them. I now anxiously await hot-totties and hot-buttered rum as my staple for the winter...Though not so much all the extra, empty calories they bring.
I recognize others have different opinions, and would be curious what
Anyhow, had a great steak, paired with what is probably the last Moscow Mule of the 'season' for them. I now anxiously await hot-totties and hot-buttered rum as my staple for the winter...Though not so much all the extra, empty calories they bring.
D
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@prinCZess just drink whisky neat and tell people you do it because you’re a girl and can’t afford all the empty calories in beer. This was a very famous quote on HPCA by a friend @Francis Urquhart and I have since used it several times myself to good effect.
I don’t eat steak for religious reasons but to answer your question in the abstract, the rarer the better. Raw or cold smoked come first before my heart for meats. Especially raw pork dishes which make health inspectors cringe in horror, but fish, so much the better.
Nothing is better than a tuna steak blackened on the outside and raw red throughout on the inside.
The alcohol you are drink kills the germs! That’s why I have never gotten food poisoning, clearly.
I don’t eat steak for religious reasons but to answer your question in the abstract, the rarer the better. Raw or cold smoked come first before my heart for meats. Especially raw pork dishes which make health inspectors cringe in horror, but fish, so much the better.
Nothing is better than a tuna steak blackened on the outside and raw red throughout on the inside.
The alcohol you are drink kills the germs! That’s why I have never gotten food poisoning, clearly.
Francis Urquhart
Well-known member
For those who aren't familiar with the reference, the quotation goes.
"A girl should stay away from bread, beer, potatoes and pasta. If she eats those, she'll get fat and then she'll have to work for a living."
@Captain-General Found that a local deli has grape leaves, going to check it out. Anyways, do you like cabbage rolls? I think my favourite are either pure rice, or a balance beef-rice mix. No bacon or anything else.
D
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The local communist party is debating the valuation of work at a table inside the West African restaurant Alexia and I are having dinner at (it was so good we came back). I love this city, this is exactly what a city should be, free exchange of ideas over international food.
D
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I love cabbage rolls, pure rice is best. We once had a holiday meal where we ate the Lebanese cabbage rolls with a slavic tomato sauce from the same table that had salo to accompany it. Now that was an amazing mishmash.
Sounds pretty good to me. Anyways grabbed some grape leaves from a local Euro food market, and though it is best befored earlier this year, best before is just a guide line right?
D
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D
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Oh, now this is what I live for. A Chinese restaurant in the French Quarter has Crawfish, Crab and Pork Bao and this three meat delicacy incorporating local ingredients of Louisiana is beyond amazing. The place is called Dian Xin if you are ever here.
I really should wander around in my city more. Maybe I can find similiar restaurants off the beaten paths.
D
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The honest immigrants become restauranteers. Experiencing their food is always worth it.
In the USA maybe, but we have largely turkish doner shops, and frankly I don't enjoy them. Give me a currywurst anytime of the day over these things.
Donair are good. Though maybe they are better here. If you can, try Halifax Donair, it is really good.
@Captain-General Mind if you share one of those Dolmah recipes?
D
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Thank you. I'll then need to reserve a meal for this.
Kobold
The ambivalent trickster
Peak First World Problem: I bought a different brand of pate fois gras than I usually buy, and I don't like it.
The texture... is weird.
Normally buy a imported French that comes in a tin (Laurnaud), this (Murray's of New York) is an American fresh refrigerated.
How disappointing, because I love pate on bread, like liverwurst with onions and mustard, so on ,etc.
The texture... is weird.
Normally buy a imported French that comes in a tin (Laurnaud), this (Murray's of New York) is an American fresh refrigerated.
How disappointing, because I love pate on bread, like liverwurst with onions and mustard, so on ,etc.