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| Ummon:
--- Quote from: punxrus on September 18, 2008, 01:51:53 pm --- --- Quote from: Ummon on September 13, 2008, 06:04:48 pm ---Blech. You like Mole', too? (Chocolate and meat do not mix.) --- End quote --- Don't knock it till you try it! I would also suggest the Bacon and Peanut Butter sandwich! It's great! It's like fat boy heaven! ;D --- End quote --- I have. Ilcck-h. Peanut butter and bacon, maybe. |
| punxrus:
--- Quote from: Ummon on September 19, 2008, 08:52:16 pm --- --- Quote from: punxrus on September 18, 2008, 01:51:53 pm --- --- Quote from: Ummon on September 13, 2008, 06:04:48 pm ---Blech. You like Mole', too? (Chocolate and meat do not mix.) --- End quote --- Don't knock it till you try it! I would also suggest the Bacon and Peanut Butter sandwich! It's great! It's like fat boy heaven! ;D --- End quote --- I have. Ilcck-h. Peanut butter and bacon, maybe. --- End quote --- Peanut butter and bacon is probably my favorite sandwich that I have ever had... I used to order it from a little mom and pop shop up in Seattle...they delivered! |
| Jdurg:
Fresh Carpaccio. Yes, even you can make that succulent Italian Appetizer and really seem sophisticated at your next party. This is one of the simplest appetizers to make, and is an incredible match with a good dry wine. In addition, you can customize it to whatever meat you have available, or toppings. For this recipe, you will need a few things; 1): A very good cut of beef. I use filet mignon steaks that you can get at a grocery store. Of course, the better your cut of beef the better your carpaccio will be. You want a cut with little to now fat on it, but a great deal of marbelized fat in the meat itself. Kobe beef is the best for this, but it's also INSANELY F-ING EXPENSIVE so unless you're rich, a simple cheap filet mignon cut will work. 2): A very good parmesean cheese, or sharp Italian style cheese. This adds a perfect flavor to your creation. 3): A very good balsamic vinegar. The thicker the better. You can take regular brand vinegar and condense it yourself. You basically want a syrup like vinegar. 4): Salt and pepper. 5): Olive oil. Start out by taking the filet mignons and trimming off any external fat lumps or sinew with a VERY sharp knife. You'll then want to cut off all of the externally visible meat there to completely remove any part of the steak that was exposed to the air. Now, using that sharp knife shave off very thin sections of beef going across the grain. I'd say slices about 3mm thick are optimal. Lay out some plastic wrap on the counter top and put a little bit of water on the wrap. Put a sliced section of beef on the plastic wrap, then put another piece of wrap on top. Now pound the beef until it is very thin and nearly transparent. Remove the wrap (the water should prevent it from sticking) and carefully place the thinly pounded beef onto a plate. This takes practice to get it the right thickness and transfer it properly. When you've pounded out all the beef you should lay it out in a nice spiral pattern on the plate. Now, evenly sprinkle salt and freshly ground black pepper over the entire plate. If you want, some freshly cut basil can also be shredded and sprinkled over the top, or some bits of garlic. Get a vegetable peeler out and a block of your best parmesean, or similar Italian Cheese. Shave off thin sections of the cheese and place them on the top of your finely pounded beef. Take your balsamic vinegar and just randomly dot the plate being sure that each slice of beef gets some of the vinegar on it. Now liberally apply some olive oil to the entire plate. Cover the plate and chill in the refridgerator for at least 1 hour, then serve. It is amazing how relatively cheap it is to create, and how great it tastes. |
| Jdurg:
Oh yeah, one warning about the Carpaccio. You are dealing with RAW beef and an aged cheese. This means there are a few precautions you need to take. 1): Make sure you remove ALL beef surface that is exposed. You don't know how clean the butcher's shop is, so by removing that outer layer of meat you ensure that bacteria is gone. The other method is to quickly pan sear the outside edges so they turn grayish but the inside of the steak below the surface is completely raw. This may be the best method because the little bit of heat will tenderize some of the meet and it actualy makes it easier to cut. 2): You are eating raw meat and aged cheese. You WILL have the most rancid, foul smelling farts you have ever witnessed. They will burn your eyes and make everyone immediately leave your area. Add some hoppy beer to that mix, and you'll spend a few nights on the couch. However, the taste of the Carpaccio is well worth this pain. Besides, you can use this to your advantage if you play cards with friends as you can unleash the horrific bombs and throw everyone on tilt. (Or yourself out of the game if your friends are really pissed). :laugh2: |
| facesmiths:
two things one add a little pumpkin pack(the stuff in a can of pumpkin for making pumpkin pie) to pancake batter and some pumpkin pie spice. and two George foreman grill cheese sandwiches (or cinnamon toast made on it as well) fast and easy. |
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