Title.
Pizza
Printable View
Title.
Pizza
Actually, I like many things. This includes souvlaki, pizza, frikase and other stuff:yes:
Maion
I think it is a tie between Spaghetti and Pie...
I don't think I can pick. :juggle2:
beef
:embarassed:Quote:
Originally Posted by Legosoldier
I like Japanese noodles (Ramen), Fried pork and raw fish.
Italian food
Stuffed peppers, eggplants, pasta, sausage and peppers... etc
Of course it has to be made by my grandmother.
Food is my favourite food.
I like pierogies, dumplings, haluski, meat, cheese, food...
A steak, cooked on the BBQ and served with beer-batter chips. ~D
A steak, thick, bloody and just barely alive.
steak
Boudin and Soft Shell Crabs.
My Favorite Food is whatever I'm the most hungry for at that moment. Currently it's Chinese, which is strange considering its Christmas.
Noodles.
Eating is great; as long as it does not contain any meat (for me, personally)
BURGERS.
Unless you live in either the midwest or Texas, you cannot comprehend the meaning of what I say.
All of it.
Looked it up I just have to try that it sounds greatQuote:
Originally Posted by Yoyoma1910
funny. my last name is Berger. :laugh4:Quote:
Originally Posted by seireikhaan
people often confuse me for the food.
What ever is on the plate in front of me at the moment. Like this lovely left over chicken,gravy,and biscuits for breakfast.Quote:
Originally Posted by Strike For The South
Chicken Rendang
Moussakas
Anything with tentacles
Now that's what I'm talking about:yes: Being a student is hard at times:laugh4:Quote:
Originally Posted by rasoforos
Hmmm, fellow lover of squid and octopus? Καλαμαράκια τηγανιτά και χταποδάκι ξιδάτο:tongue:Quote:
Originally Posted by rasoforos
Maion
Cooking MoussakasQuote:
Originally Posted by Maion Maroneios
One of the reasons my University girlfriend is now my lovely wife :beam:
The only girl at Uni who knew how to cook moussaka and she isnt even greek
Oh, man... ~D
North Carolina Barbecue. Greatest food ever.
Burgers, North Carolina style: cheese, fried onions+mustard, and homemade chili and slaw. Second greatest food ever.
Also:
- Burgers with mild cheddar and fried onions. I know people say American is better on a burger, but I am not a fan of cancer or nasty cheese, so I stick to Cheddar whenever I can.
- A real Gyro. As in, the stuff fresh-sliced from the giant cone of Gyro meat.
- Chimichangas. Cheap, I know, but I love anything deep-fried, and Chimichangas are like a deep-fried specialty when done right.
- Sushi. Especially fresh, broiled Unagi.
- All Italian and Provencale French.
- Curry. Especially Vindaloo and Korma.
- And, finally, my guilty pleasure... cheapass fast-food style Chinese food. Hey, what can I say? I love weed.
You Europeans are a buynch of horrible savages. I welcome the day when Africa gets its act together and "civilizes" you savages... and the first change ought to be teaching you freaks to appreciate a steak that's so well done it's lightly burnt. It tends to cut down on the mad cow and haughty attitudes.Quote:
Originally Posted by Fragony
... :wink:
But seriously, man, the very idea of even a pink steak makes me physically sick. I despise uncooked meat, unless it's fish; if it's a mammal or lizard, it NEEDS to be well done.
Edit:
Unitl you taste the Carolina burger, you have never had a burger.Quote:
Originally Posted by seireikhaan
I CHALLENGE THEE TO A DUEL! (sorry for the caps, I'm outta my mind atm)Quote:
Originally Posted by Reverend Joe
[QUOTE=Reverend Joe;2093088]
But seriously, man, the very idea of even a pink steak makes me physically sick.
PINK? That's medium, disgusting. A proper steak is still raw in the inside, just warm.
Homemade Pizza
Next time buy some microwavable Papadums and watch them cook. Crazy, crazy. Dry to eat though.Quote:
Originally Posted by Reverend Joe
BBQ ribs are also up there with steak.
I understand you completely:yes: I will marry any girl(friend) I find who can cook Moussakas, or food like that (Pastitsio, Gemista and the like).Quote:
Originally Posted by rasoforos
Man, this conversation is making me drool. I'll just have to go eat some of my mom's remaining Briam with feta cheese now:yes:
Maion
most stuff :shrug:
Quote:
Originally Posted by Reverend Joe
Not all Europeans. We cook em till they are brown in Greece. Its just that those northeners (France,Germany,England) do not know how to use fire properly yet... :elephant::whip:
The problem is that a well done steak is a chef's nightmare. He needs to cook it long (and time is money) and to watch the strength of the fire so you dont end up with something like a shoe sole. Anyone can burn the outside (a.k.a 'seal') of a steak and leave the inside a mess and call it rare.
They dont even get 'very well done' these days in most European countries. I usually have to resort to 'make sure its ALL brown inside' and 'make sure the edges are burned' and 'no pink, no blood' and that sort of stuff :thumbsdown:
err................................:idea2:
PIE
I'm afraid as a man who comes from Cattle Country I have to agree with the Euro's on the proper preparation of a steak. They just need to get rid of the oven, and buy a grill is all.
TRAITOR! :furious3:Quote:
Originally Posted by Wakizashi
I really don't understand the appeal of a rare steak. It's squishy and sticky, the taste is abominable, and to top it all off it's unbelievably unhealthy. A well done steak, on the other hand, tastes delicious, especially when the outside is burnt just right, and the texture is much nicer. Plus, no e. Coli or mad cow. There's a reason it's called "well done."
Huh? What has Reverend Joe been imbibing? There's nothing Euro about rare steak. I won't have it another way. I agree with Waki tho, the grill is a must. That cast iron skillet-oven trick is lame.
If you really like well done beef, get a cut that was made for it. Like short ribs or skirt steak and get your flavor from the marinade and spices. If you like decent steak, get a nice strip or tenderloin and don't embarrass yourself by ordering anything other than black and blue.
It's in the blood. Consume the meat and gain the animal's strength it's the manly thing to do.Quote:
Originally Posted by Reverend Joe
Now now, guys. No reason to have a food fight.
Spoiler Alert, click show to read:
I'd agree.Quote:
Originally Posted by seireikhaan
That's just cruel it's already dead no need to butcher it twice.
what's this oven trick by the way? Never heard of a steak going in the oven whacky yanks
Meditteranean food, especially Spanish and Italian. I take my steak rare.
Quote:
Originally Posted by Fragony
It's called blackening. Here we use it for steaks and red fish. It seals the meat the preserve internal moisture, and adds a wonderful flavor.
First, heat up your iron skillet super hot and preheat your over to around 500 F.
Have a separate no iron, and all metallic pan ready to go into the oven.
Next, season your meat well on the top and bottom. A nice coating of proper spices is recommended: quality salt, ground peppers (black, red, and a touch of white), a touch of garlic and onion powder for enhancement, etc... Whatever your favorite seasoning blend is. I recommend Chef Paul Prudhomme's Meat Magic. I've used it at home and in several restaurants. I would stay away from herbs for this, as they would likely just burn, and add a bitter flavor to the meat.
Then, cover the sides of beef that are going to go face down in the skillet with an even coating of clarified butter. You want just the fat, as the other parts of the butter will burn.
The skillet is ready when you drip butter onto it's surface, and it sizzles nicely.
Drop your beef right onto the skillet, till you get an nice dark seal (not very long... depends on the heat of the skillet), and then flip it over and do the same on the other side.
Transfer your meat to the non iron skillet, and insert into oven.
Remove from oven when desired temp is reached. Rare is likely acheived in a matter of a couple of minutes... well done could be a half hour.
This works well with Châteaubriand, Fillet Mignon, Beef Tenders, or other quality and thick cuts of meat that one may wish to spare from simply, "throwing on the grill," as some of my less civilized countrymen might recommend. That's fine for a New York strip or a T-Bone and all, kiddies. But as one may have learned in 4-H, there is more than one cut of beef.
Forgive them, they know not what they do.
Bon Appetite.
It's very similar to bronzing, as one might use for salmon, but with bronzing you use an aluminum pan, which can go straight into the oven,
Seasoning the meat before you heat it drains it's juice, the key to a good steak is KNOWING that it needs just one minute on each side depending on it's size, one minute a centimeter, good steak is about 3 centimeters thick so that would be 1,5 minute on each side. Add spices later if your local serial-faillure can't come up with a proper cut but black peppers and sea-salt is really all a good steak really needs.
Just had broiled eel today. Very nice, I must say. :2thumbsup: Sorta like a less lean, slightly tastier version of chicken, if I had to describe it.
Even better when smoked or whatever you call it
I am going to disagree with you, and explain why you're wrong.Quote:
Originally Posted by Fragony
First off, you're method of cooking steak I believe was perfected by a wondrous establishment named "Waffle House." And so, I'll have my hash browns: scattered, smothered, diced, chunked, topped, and ranched.
Second, preseasoning meat does "drains it's juice." Presalting meat will cause it to begin to cure, however presalting just prior to cooking would have minimal effect.
The method you describe itself leads to more moisture escaping than any amount of seasoning could. He's why: you're heating unsealed meat from one side at a time. This allows the internal waters, fats, and blood to escape through the opposite side.
The technique of blackening was developed to prevent this. First you are A) sealing the sides of your meat which are most likely to allow leakage, by cauterizing them. Then B) By using a really hot oven, the tissue is heated evenly from all directions at the same time. This technique allows the steak to cook with minimal loss of internal fluids and flavors.
Also, the seasoning of the meat should augment whatever sauce and or wine it is likely being served with.
:beam::2thumbsup:Quote:
Originally Posted by Yoyoma1910
We do seal the meat, you make the grill really hot and burn both sides and then take a smaller fire, I use no butter a good whatever you call it* these things doesn't need it.
http://www.ocp.be/images/vandriessch...0geribbeld.jpg
^-these things*
Now the trick on how to get it right, place your fingers on the meat below your thumb and feel how stiff it is, pinkie is scorched, that finger next to your thumb is rare. If you don't have the best cut of meat you should make a few incisions so the core heats up faster but with good meat it shoudn't be necesary. The end-result should melt in the mouth, soft and full of taste, the knife should be able to cut through it without applying any pressure. Also do remember that we use different cattle here.
http://images.google.nl/imgres?imgur...%3Dnl%26sa%3DG
^-Frisian cow, modified to perfection, a small family can live for a year from one of these baby's. Friend of mine has cows and when the meat was never frozen, two days after the SLAUGHTER it is even better. Had a short love-affair with Irish beef but it didn't last.
AFTER the meat is done season it with seasalt and bruised black peppers.
I am going to try your method though, who knows I might just like it.
North Carolina BBQ.
Steak is all well and good (rare to med-rare), but the something that takes most of the day to cook should obviously rule all. :drool:
I have to go with this. American-style ribs and pulled pork are outstanding.Quote:
Originally Posted by drone
Literally: Dog steak... please no offense... they're legal in my country...
I won't, as much as I love horses I do eat them.Quote:
Originally Posted by Cute Wolf
Dog is decent. Lamb is the food of the gods.
Ok.
I made a steak the American way (soz proli). I seasoned it with mauled pink, black and white pepper-berries and crunched seasalt and rubbed it up with a fresh piece of garlic. I decided to aim for medium and and gave it 10 minutes in the oven at 200 degrees celcius. I guess it is a matter of taste, the meat is indeed more evenly cooked, and to my amazement it was surprisingly juicy, but the palette is much less rich just because of that it's a one flavour affair it lacks that 'iron' taste of the blood at the back your tongue, and also the flavour of baked meat. Proli is right the taste comes from the seasoning, gonna have a go at a rare somewhere this week but it seems like the American way and me just aren't meant to be.
:happy2:Quote:
Originally Posted by Fragony
That's for giving it a shot!
Obviously we come from different culinary traditions and theories. Here we go much crazier with the seasoning. But it's always good and important to try other peoples techniques.
Personally I never go beyond Rare to Mid Rare for myself, and would add a pinch of garlic and onion powder, as well as cayenne to that blend. Then I would also serve it with a nice wine reduction or maybe a Bleu d'Auvergne sauce.
Also, I wouldn't call that the American way. It's a common technique in contemporary Louisiana cuisine (South Louisiana at that). We're not very good at doing things the American way. In some parishes, around twenty percent of the population still speak French (or something akin to it) as their first language.
Our culinary tradition, don't let the flemish hear it :beam:
Don't get me wrong I liked it it's just different, and it has one great benefit, this method is much better when you have guests, making 4 steaks at the same time is a nightmare.
That's true. Yesterday we had a party of 65, 49 of which wanted fillet mignon, and all of which had to come out at around the same time.Quote:
Originally Posted by Fragony
65 huh. https://www.youtube.com/watch?v=mQ9HgMo-PdgQuote:
Originally Posted by Yoyoma1910
Kitchen:
Lasagne/ Bolognese
Bavarian-style Roasted Pork with Dumplings
Lamb with Rosmary, Garlic & Potatoes
Pancakes
Chillie con Carne
Pizza with Pepperoni & Mozarella Cheese
Vegetables & Rice prepared spicy in a wok by me
BBQ/ Camp Fires:
Spare- Ribs
Steak (Medium)
Giant Crab with Lemon & Garlic
Melted Greek Cheese
Potatoes
Lambchops
...I like all sorts of food & love to cook!
Mediterranic food for sure! Portuguese, Spanish and Italian are my favourites...:yes:
large with double pepperoni...
Yes lovely indeed, a good oven paella owwwwwwwwwwwwwwwwwww eat little else when in Spain these flavours are so strong that I can barely take it, a big bowl of Sangria to go with it and hoping you make it back home alive :2thumbsup:Quote:
Originally Posted by King_Of_Portugal_2
Mediterranic food is not that strong...not like Mexican or Indian food, flavours can be strong or not, that depends on what you put in the paella (chilis are not used very often). In fact it's very soft, at least for my taste.Quote:
Originally Posted by Fragony
Sangria is a fresh light drink, made with red or white wine, widely used in those summer months where temperatures can easily reach 30º - 40º C, in southern Portugal/Spain. But you need to drink a lot of sangria to get drunk...
Oh, paella, right, forgot bout that one! all due respect to the Iberian peninsula! Delicious cuisine!