Attention What are you having for dinner?

[me203]

Two ruts--winter and summer--merged into one: almond butter on whole wheat bread served with vegetable soup.

The soup was canned, however, not anything I made.

 

[metta]

Scrambled eggs on sourdough toast.

 

[Vannie]

Scrambled eggs

Me too. I can't find my teeth.

 

[fredroy]

I think mac & cheese from scratch with tuna. Or maybe with fried spam.

 

[jjonn3]

Did not feel like cooking...

Too lazy to even go out to the drive through.

So a chicken sandwich on sourdough bread.

 

[Alistair]

Shrimp scampi and brussel sprouts

 

[NotHardUp1]

Me too. I can't find my teeth.

Soft scrambled, it is, then.

(The fry cook at the Big Biscuit in Kansas City was the only one on my entire trip to actually make them soft-scrambled, by the way. I ask the waitress to take him a tip with that comment. We have to reinforce good behavior when we catch it happenning. I will say, for the eight others, ordering them had the desired effect of not getting any browned eggs, though.)

 

[rareboy]

Baked Mac and Cheese redux.

 

[fredroy]

I'm cooking a something.

Have you ever bought a big huge pork loin? Like 8 to 12 pounds. They are over there near the briskets. And cut it up into "boneless pork chops"?

There's a rind of fat on that cut of meat.

So Costco seems to have a sale on New York Strip Loins most years. It's beef but pretty much the same part of the critter as pork loin. I get out the electric knife and carve it into 1.25 inch or slightly less steaks and vac pack each steak into the freezer.

So. To today.

I got out the Salad Master oil filled electric skillet. It's a 10 inch skillet. It was new when I was 11. Heated it to 350f. Dropped the steak in there. You turn the meat when it releases from the pan. No grease needed. Just wait. Meanwhile, mixed up a cup or so of beef broth in a drinking glass. I didn't measure. Scrubbed a baking potato and cut it into chunks. Flipped the steak over and let it cook until it released again. Both sides had a nice char.

Added the broth. Swished around. De-glaze the pan, right? Added a heavy sprinkle of garlic powder and black pepper. More swishing and then the potato chunks. I decided to trim the fat rind off. That was interesting.... it curled up like a pork skin although not crispy. I hacked it into dog size bites.

It's simmering slowly. It smells awesome. The dogs agree.

So, yeah, I'm cooking a New York Strip steak like it was a pot roast.

 

[Vannie]

Soft scrambled, it is, then.

(The fry cook at the Big Biscuit in Kansas City was the only one on my entire trip to actually make them soft-scrambled, by the way. I ask the waitress to take him a tip with that comment. We have to reinforce good behavior when we catch it happenning. I will say, for the eight others, ordering them had the desired effect of not getting any browned eggs, though.)

Nice.

When I would do scrambled eggs for V.I.P.s on small jets I would do very loose fluffy soft scrambled eggs. Chilled quickly to be reheated in an onboard oven.

And French rolled omelette's tucking the sides in and leaving some liquid in the middle. The
Steward would add a teaspoon of water to reheat them loosely covered. It seemed to work out well for a perfectly cooked omelette result.

All cooked in low heat nonstick pans. No browned eggs with us.

 

[Vannie]

I got out the Salad Master oil filled electric skillet. It's a 10 inch skillet. It was new when I was 11. Heated it to 350f. Dropped the steak in there. You turn the meat when it releases from the pan. No grease needed. Just wait. Meanwhile, mixed up a cup or so of beef broth in a drinking glass. I didn't measure. Scrubbed a baking potato and cut it into chunks. Flipped the steak over and let it cook until it released again. Both sides had a nice char.

Added the broth. Swished around. De-glaze the pan, right? Added a heavy sprinkle of garlic powder and black pepper. More swishing and then the potato chunks. I decided to trim the fat rind off. That was interesting.... it curled up like a pork skin although not crispy. I hacked it into dog size bites.

It's simmering slowly. It smells awesome. The dogs agree.

So, yeah, I'm cooking a New York Strip steak like it was a pot roast.

Although I wouldn't personally use NY strip for pot roast you can pretty much use any cut of beef if you cook it long enough. My cuts for pot roast are usually boneless chuck or a bottom round roast that used to be called rump. An eyeround roast can work out well too and has no fat on it.

Deglazing the pan always scrapes up the browned bits of what the French call the "fond" from the bottom of the pan that the meat was browned in. Alot of flavor in that. Sounds delicious

 

[NotHardUp1]

So, yeah, I'm cooking a New York Strip steak like it was a pot roast.

I'm curious as to the result and your reaction. NY Strip is famously lean. And Costco isn't selling the Prime grade of roasts, if I remember my last trip, which means less fat. (My local Costco only seemed to be selling Prime grade filets, ribeyes, and some short ribs.)

Most cuts like chuck are chosen for pot roast because they contain both tough muscle and enough fat to be rich and flavorful. Although your browning of the cut sounds like it adds flavor, but without the fat, the cut risks boiling away and becoming stringy.

Did your experiment make the beef tender? Did it seem like pot roast in texture?

I made a chuck roast cut into a steak in the sous vide cooker last year, and it worked just as the recipe said it would, but it never takes the temp high until after the meat is done, and then you just take it out and flash brown it in a skillet or on a grill.

 

[NotHardUp1]

No browned eggs with us.

I'd be persuaded that the majority of fry cooks don't even know not to brown eggs, except they consistently turn so-called omelettes over to put the browned side in to hide it. Those are the cooks attempting omelettes on griddles instead of in omelette pans.

The really good cooks know how to get the egg done, no liquid, but just. I applaud their pride every time I find it.

Kudos to your crews.

 

[Maklaar13]

I think mac & cheese from scratch with tuna. Or maybe with fried spam.

You are my kind of guy.

 

[Maklaar13]

My guy made the most amazing salmon chowder with some toasted bread. We spend the whole early evening making a couple of quiches with fresh eggs from our chickens. Had great sex too.

 

[NotHardUp1]

Revived a beef, bean, rice and green chile burrito I had frozen back months ago. It was wonderful. Just what the doctor ordered.

 

[me203]

fried spam

What kind of spam? Offers involving becoming a millionaire if one helps with a bank transfer? Ads for penis enlargement products? Or...

 

[Alistair]

Steak and eggs

 

[me203]

Last night was the first round of making soup. I'd half thought of putting it off, since it'll be a rut that will last months... Then, what difference does a few weeks make to a multi-month rut?

Part of the decision, though, was made by finding a jar of my preferred variety of concentrated soup stock base (which I use, being too lazy to make stock form scratch most of the time!) Even better--the price was only a bit more than what it might run at my usual store, and was less than it was at the store that used to carry it.

 

[Vannie]

Leftover Lentil soup and some garlic bread. Not bad.