What did I cook this weekend.....

[gratus fermentatio]

I've never really used ground coriander much, but I've been kinda grooving on it lately. I like to shake it on tater tots with salt, as soon as they come out of the oven. I shake it on fairly heavily too. No pics cuz, well, they're tots; everybody knows what tots look like. I'm just wondering what some of your fav recipes that use coriander are? I'd like to explore the use of coriander a bit more. Regards, GF.

 

[Cheesy_Goodness]

Hands down for me is harissa. It's a small component in the sauce but makes all the difference. It works amazingly well on fried eggs, grilled vegetables, and everything in between. If there's a better smell in the kitchen than freshly ground and toasted coriander, caraway and dried mint leaves I don't know what it is.
https://foodwishes.blogspot.com/2012/03/harissa-once-you-go-tunisian-other-hot.html

 

[Hanglow]

It's used loads in indian cooking too. Although mainly in combination with lots of other spices too

 

[LakesideBrewing]

@applescrap
Cast iron, always and forever!! It’s all I use on steaks. I start with a real thick rib eye, heavy salt and pepper, and then a ripping hot cast iron pan. Your problem (although your steak looked pretty good to me!) might be that your pan is not hot enough. I use my outdoor burner, outside of course, to get my pan really hot. In about 4 minutes a side I have the sear that I’m looking for. Then I finish cooking the steak in the oven, basting it with bone marrow butter.

 

[TheDudeLebowski]

Don't move it once it's on the pan until you flip it. I'm with apple tho. I like my steaks grilled. I don't baste my steaks in the pan tho. And sous vide comes in third for my preferred method. I'm thinking the basting in the pan may match the smoke and drippings I believe that the grill puts it in the lead

 

[schematix]

Sous vide steak is a really great way to begin to learn how flavorless most meat really is on its own. The majority of the flavors we perceive when eating meat are from browning, salt and other seasonings. Sous vide might made for a consistent internal temp, but it’s super bland for beef. And if you have to get out a hot pan to cook it again, why bother?

 

[OleBrewing]

Here is a piece of deer back strap done one cast iron. Since it was small went from freezer to plate in less than 2hours. Of course it could be less but had other stuff going on.

 

[applescrap]

The deer and the ribeye look awesome. Thanks for all the great tips. @lakeside the beautiful side sear didnt go unnoticed. I put those top sirloins on their side too. I like the idea of basting. I see Gordon Ramsay cook steaks and he gets after it pretty intensely with the spoon. He starts with oil and then when he flips it he adds knobs of butter around the steak and garlic and herbs in a pool of grease in the middle. He lets the herbs cook a little then gets after it with the spoon. Turning the pot upright to pool the grease and then splashing it.

What about the hump in the middle, and also ceramic cook top? It seems that I need a good cast iron to start with. And this one should head to the camping box.

 

[Temptd2]

My cast iron 12" skillet was a gift to my MIL from my FIL when they got married. KOTC is now 67 so it's about 68 years old. It's flat as can be and nothing pools around the sides or anywhere for that matter.

Get a good made in the US of A pan if you can find one. Lodge SAYS theirs are US-made. Mine is a Wagner; I also have a couple smaller Lodge pans and they're nice and flat as well.

 

[LakesideBrewing]

+1 on buying a good cast iron pan, like a Lodge. I’m lucky to get to cook an a Erie that is over 100 years old. It was my wife’s Great Great Grandmother’s. It is my favorite thing in the house to cook with.

 

[OleBrewing]

My cast iron 12" skillet was a gift to my MIL from my FIL when they got married. KOTC is now 67 so it's about 68 years old. It's flat as can be and nothing pools around the sides or anywhere for that matter.

Get a good made in the US of A pan if you can find one. Lodge SAYS theirs are US-made. Mine is a Wagner; I also have a couple smaller Lodge pans and they're nice and flat as well.

Lodge would be most common to find. Or look at thrift store but they have caught on and charge a good price. Pan needs to be heavy enough to hold heat

 

[schematix]

This is on my Christmas list...

https://smitheyironware.com/product/no-12-cast-iron-skillet/

 

[Hoppy2bmerry]

First snow today, nice to have the oven on roasting a chicken.

 

[TheDudeLebowski]

Lodge would be most common to find. Or look at thrift store but they have caught on and charge a good price. Pan needs to be heavy enough to hold heat

Amazon has a 12" pan (no handle) on sale right now for $20. That's a pretty good price. They also had one with the handle for $19.

I saw that smithy on sale for $100 a week ago

 

[S-Met]

10/21 onion, green beans, celery, bell pepper and garlic with my previously finished hot peppers as a starter.


Today

 

[Temptd2]

This is on my Christmas list...

https://smitheyironware.com/product/no-12-cast-iron-skillet/

$200?! Yikes! Are they gold-cored or what?

 

[davidabcd]

I just scrolled through some of the items above and they are restaurant-quality. Very nice.
Made some grilled cheese sandwiches--a very reliable comfort food. Restaurants don't generally do this staple justice (and quite a few others).
I have 95% of the holiday menu purchased. The only thing of note is that I'll be deep frying the turkey.
The Thanksgiving menu leaves me feeling a bit handcuffed with regard to variety but that's okay because this holiday seems more about expectation than variety. As a result, I end up making the same five or six dishes.

 

[schematix]

mmm glistening cheese grease. yum.

 

[davidabcd]

Do you folks remember some of Bennigan's appetizers?
I saw a nice wing process up above which reminded me. The Bennigan's wing recipe is super easy (so is TGI Friday's, by the way as is their french fries). I worked at both places.
The best thing about the wings is that they are fool-proof. The potato skins are quite good also.

 

[Hoppy2bmerry]

Peconic Bay scallops sautéed in butter and olive oil. A local delicacy freshly harvested this time of year.

 

[schematix]

The Bennigan's wing recipe is super easy (so is TGI Friday's, by the way as is their french fries). I worked at both places.

Let me guess... both come frozen from the food service company and they just need a few mins in the deep fryer???

 

[applescrap]

Amazon has a 12" pan (no handle) on sale right now for $20. That's a pretty good price. They also had one with the handle for $19.

I saw that smithy on sale for $100 a week ago

Good looking out! I think I am more interested in a used ebay smithy than a new 20 dollar skillet. Im done f..ing around. I want a good skillet. Not going to get one of these but I am on the hunt. I bet on craigslist I can find something nice. This humpback whale of a skillet of mine is going bye bye.

 

[davidabcd]

Let me guess... both come frozen from the food service company and they just need a few mins in the deep fryer???

That is so funny! My biggest beef (ha! food pun) which is in agreement with your post, was when Bennigan's was bought and those cats who bought it thought they knew better with their "Let's bring everything in frozen and save on labor cost" plan.
But to answer your question, no. In the beginning, all of the food may as well have been prepared in your kitchen after a trip to the grocerer. Those are the recipes I'm speaking of.
Fried food is heaven when done properly--correct grease temperature ensures the food cooks quickly but doesn't get saturated with oil.
Bennigan's used to have a couple soups, potato and a broccoli cheese, that were not too shabby. People would come to the restaurant just to get a bowl. Those loser cats switched to frozen and destroyed their customer base.
On the bright side, I have the recipes since I stole a recipe book ages ago.
My favorite is the Alfredo sauce--deadly, in that it's nothing but cheese, butter and heavy whipping cream, but delicious.

 

[davidabcd]

Good looking out! I think I am more interested in a used ebay smithy than a new 20 dollar skillet. Im done f..ing around. I want a good skillet. Not going to get one of these but I am on the hunt. I bet on craigslist I can find something nice. This humpback whale of a skillet of mine is going bye bye.View attachment 598177

I somehow cracked my 14 or 16" skillet so I'm on the lookout for a big, steel skillet.

 

[davidabcd]

In my drunkin' donut ramblings, I've said before that this food thread is "way more better" than most of the other places here. I still think that.
If you thought I might have had more than one beer while reading, you wouldn't be wrong.

Anyone else ever check to see if they got outta hand on this website after a multiple-beer night?
I'm at three times and counting.

 

[applescrap]

That is so funny! My biggest beef (ha! food pun) which is in agreement with your post, was when Bennigan's was bought and those cats who bought it thought they knew better with their "Let's bring everything in frozen and save on labor cost" plan.
But to answer your question, no. In the beginning, all of the food may as well have been prepared in your kitchen after a trip to the grocerer. Those are the recipes I'm speaking of.
Fried food is heaven when done properly--correct grease temperature ensures the food cooks quickly but doesn't get saturated with oil.
Bennigan's used to have a couple soups, potato and a broccoli cheese, that were not too shabby. People would come to the restaurant just to get a bowl. Those loser cats switched to frozen and destroyed their customer base.
On the bright side, I have the recipes since I stole a recipe book ages ago.
My favorite is the Alfredo sauce--deadly, in that it's nothing but cheese, butter and heavy whipping cream, but delicious.

Cats? Are you a jazz man? Only other people who I know that use that term are jazz musicians. Sry for the ot.

 

[davidabcd]

No, I'm not really a jazz fan. I appreciate the skill though. The jazz fan in my family is my wife.

I did a job on a documentary here in Detroit where Gretchen Valade (Cahartt) was keeping the Detroit Jazz Festival from sinking. I believe she ended up creating a trust as the permanent solution. In any case, I learned a whole lot about the Jazz Festival, Dirty Dog Jazz Cafe and some famous, modern jazz musicians.

I used "cats" in place of "stupid, know-it-all, greedy jerks who don't care if they run a sound business model into the ground as long as they come out making money in the short term" because I didn't want to start a new subject within a post.

I own and love cats, so no offense to any cats reading this.

 

[Brewbuzzard]

I didn't cook anything Friday night. We treated ourselves to Sushi at Sushi Mako.

 

[Hoppy2bmerry]

Leftover chuck roast over mashed rutabaga and potato, with broccoli. I alway like to cook the rutabaga before Thanksgiving day and some wouldn't fit in the container.

 

[Staestc]

I didn't cook anything Friday night. We treated ourselves to Sushi at Sushi Mako.View attachment 598259

I've always wanted to get a boatload of sashimi! We always end up ordering sushi rolls and sashimi separately. Maybe someday with a big group. And that fish looks absolutely top notch!