Make sure you get no-bake noodles and soak them in warm water then dry them on paper towel. But a layer of sauce, a thin layer of Ricotta, and as much fresh mozzarella (the soft ball in the cheese counter) that has been chopped up on top of the lasagna. That should prevent the top from drying out.
Also use Ricotta. It's the lasagna cheese, and comes in a tub. Makes a big difference in taste, but don't use too much a thin layer in each layer of lasagna adds up quick.
Hey Emo, why sea salt in the NY Times recipe for chocolate chip cookies, as opposed to regular salt? I know they taste different, but does the sea salt make it noticeably better?
So I just had steak today. I'm curious what people here do for steaks.
In my mind, the best marinade I've had is the most simple:
Salt, pepper, chopped garlic
That's it. Rub that into the steaks, let them sit overnight, cook them as you will. As long as you're cooking with good meat, this is all you need to do.
But this is not to say I don't enjoy a good sauce. Quite the contrary. So I'm curious what other people do with their steaks.
here is what I did..
browned burger.
took a pan and did the layers (sauce,meat,cheese,cottage cheese,noodles)
the sauce I used was chunky with green peppers and iirc onions
the cheese I used was cheddar jack I had from tacos I made previously
the recipe I seen online said I didnt have to cook the noodles and said 1 hour
but it took more like 1hour 40mins
and the top layer of noodles just dried out and never cooked because there was no layer ontop to provide moisture.
the bottom layer was fine tho and tasted ok.
I didnt wanna complicate things much since it was my 1st shot.
any tips or anything? since I wanna make it agian.
use other ingredients?
should I precook the noodles next time?
how do I get the top layer of noodles to cook properly?
You used a jarred sauce for your lasagne? I know plenty of people do that, but really, making a tomato-based sauce from scratch is so easy, I don't understand why anybody uses jarred sauce ever.
Here's what I do:
1 can tomato paste
1 12-Oz can of tomato sauce (You can also use crushed tomatoes if you want it kind of chunky, but my husband hates tomatoes, so I don't)
Garlic diced
Onion diced
Italian seasoning, salt, and pepper to taste.
about 1 TB Sugar - This is a crucial key ingredient because tomato based products are quite bitter naturally and the sugar counteracts that.
You can also add olives, mushrooms, ground beef (for spaghetti and such) bell peppers, etc. Anything you think will be good in it.
Just simmer everything together until it's hot and your vegetables are done and you're good to go. I use this recipe for my sauce when making manicotti, spaghetti, and pasta bake.
Trust me: after using this, you will never use that jarred crap again. That stuff is an abomination, the scourge of the Earth.
So I just had steak today. I'm curious what people here do for steaks.
In my mind, the best marinade I've had is the most simple:
Salt, pepper, chopped garlic
That's it. Rub that into the steaks, let them sit overnight, cook them as you will. As long as you're cooking with good meat, this is all you need to do.
But this is not to say I don't enjoy a good sauce. Quite the contrary. So I'm curious what other people do with their steaks.
That is definitely the best way to have a steak because, as you said, the steak itself is delicious enough not to need a bunch of extra flavors.
However, I'll admit with chicken, pork, and sometimes steak, I'll buy pre-made marinades and use them. There's some pretty good flavors out there like Caribbean Jerk and Cracked Black Pepper and Lemon. Pretty good.
ok, im not dumb. i know its beef, but what is the flavor of the beef? if there is none, then i wouldn't know what it would taste like, thats not very helpful to others.. and thats your family recipe? LOL
here is what I did..
browned burger.
took a pan and did the layers (sauce,meat,cheese,cottage cheese,noodles)
the sauce I used was chunky with green peppers and iirc onions
the cheese I used was cheddar jack I had from tacos I made previously
the recipe I seen online said I didnt have to cook the noodles and said 1 hour
but it took more like 1hour 40mins
and the top layer of noodles just dried out and never cooked because there was no layer ontop to provide moisture.
the bottom layer was fine tho and tasted ok.
I didnt wanna complicate things much since it was my 1st shot.
any tips or anything? since I wanna make it agian.
use other ingredients?
should I precook the noodles next time?
how do I get the top layer of noodles to cook properly?
poor lasagna, hahaha! i want you to try this out, though mandershex have a great recipe and if you are on a budget. but here is my list just like a decklist.
for every 100 grams of lasagna noodles:
1 kilo of tomato (minced)
1 kilo of beef( or 4 pcs of chicken breast, depends on your diet) boiled and precooked.
1 cup of onions
1/2 cup of pickled relish (minced)
1 bar of quick melt cheddar cheese ( the secret of great lasagna is the cheese, you can either use mozzerella or cheddar the way you want it)
1 green bell pepper (minced)
1 red bell pepper (minced)
1/2 cup of garlic (optional, because usually, people does not put garlic in lasagna because tomato mixed with garlic might taste awful to them, its just a personal touch)
1/4 cup chopped parsley
1/4 cup chopped oregano
1/2 cup of olive oil
Note: always use fresh ingredients especially if you are cooking on a special occasion.
best serve on a date. girls love melted cheese unless they are on a diet.
procedure:
The basic procedure.
saute on frying pan: olive oil, onions, garlic (optional), pickled relish, and the tomato. simmer until natural oil from tomato comes out. then add parsley, oregano, red and green bell pepper, and then add the precooked beef or chicken. simmer for 15-20 min.
set aside in a sauce pan.
the next procedures are critical. must cook your lasagna noodles for 20 min or until aldente. then, do the layering.
take note. do not put cheese on top of the layer unless it is already done.
NOTE: last layer of cheese should be put after the rest has been oven baked to avoid it being burned. you can always add more noodles if desired and if the sauce would still fit in your baking pan.
This is good for 6 persons... or good for me only. LOL
A team should be as happy as a meal - TEAM HAPPYMEAL
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Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
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Get her Pregnant only Once!
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So I just had steak today. I'm curious what people here do for steaks.
In my mind, the best marinade I've had is the most simple:
Salt, pepper, chopped garlic
That's it. Rub that into the steaks, let them sit overnight, cook them as you will. As long as you're cooking with good meat, this is all you need to do.
As you said, good cuts and simplicity go a long way. I go with a light coating of olive oil, then sea salt and fresh ground black pepper. Let em sit for a few hours. Flash fry them in a very hot pan, just enough to get a good sear, then transfer to oven to cook until medium rare.
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Beef tastes like beef. Just add some pepper and salt.
idk, i dont like eating instant stuffs from a can unless.... i run out of stock in my house and it is the middle of thenight where everything is closed and i can only eat hotdogs in 7eleven. i eat canned sardines. x_x
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Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Hey Emo, why sea salt in the NY Times recipe for chocolate chip cookies, as opposed to regular salt? I know they taste different, but does the sea salt make it noticeably better?
Sea salt usually causes less browning in baked goods (because of the potassium ratio), so that may be why. It also could do with the size of the gains; the best buscuits use larger grained salt to give big a nuanced savory flavor accross the whole buscuit, so that may be another reason.
I am simply assuming they just used their favorite salt. Alton brown uses Kosher salt for just about everything due to his personal tastes. My favorite salt is Hawaiian pink salt (as apposed to Himalayan), but I'm a fan of really big hits of good salty flavor.
So I just had steak today. I'm curious what people here do for steaks.
In my mind, the best marinade I've had is the most simple:
Salt, pepper, chopped garlic
That's it. Rub that into the steaks, let them sit overnight, cook them as you will. As long as you're cooking with good meat, this is all you need to do.
But this is not to say I don't enjoy a good sauce. Quite the contrary. So I'm curious what other people do with their steaks.
My favorite steak seasoning: hot sauce and chili oil. As I let the beef get to room temperature I slather it in chili oil and splash some hot sauce on. I love beef combined with spicy.
The other thing to do is to pour a little bit of melted butter over the steak as it rests.
Trust me: after using this, you will never use that jarred crap again. That stuff is an abomination, the scourge of the Earth.
This is very true, but the issue with homemade tomato sauce is that it's not as acidic as some like (like my wife). Personally, I like some oven roasted skinless tomatoes (seeded) tossed in the sauce.
Quote from dondee »
NOTE: last layer of cheese should be put after the rest has been oven baked to avoid it being burned. you can always add more noodles i desired and if the sauce would still fit in your baking pan.
That's why I use fresh mozzerella. It doesn't burn as easy, but needs to be patted with paper towels to remove some moisture.
so from soysauce based meal to tomato based. I am really getting really hungry.
mechado
1/2 kilo Beef cubed tenderloin (marinated in lemon and precooked fried)
1 kilo of tomato (sliced)
3 tbsp olive oil
2 pcs onions (sliced)
1/4 cup of garlic (minced)
1/4 cup of soysauce
saute: olive oil, garlic, and onion. then add sliced tomato, cook until natural oil comes out. then add beef. Cook until beef is tender.
best served with steamed rice and ice cold coke or chilled red wine.
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A team should be as happy as a meal - TEAM HAPPYMEAL
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Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
2 Bars cream cheese
1/2 cup brown sugar
1/2 cup white sugar
1tsp of vanilla.
mix until extremely smooth.
Covered Oreo Balls
Take an entire package of oreos.
Cush them completely. Put them in a grinder if you have to. They have to be black mush.
Roll that into tiny balls (inch or so) then freeze them.
While they are freezing prepare some chocoalte to melt. I prefer white chocolate first.
When it is done, pull out those balls cover them in white chocolate, then freeze them again. While those are frozen, melt milk chocolate, cover the balls again and freeze them again.
After the outer shell is harden, you can leave them out and the inside will become room tempeature again and then when you bite into it, it will have a gooy inside and candy outside. They are high in fat and calories so beware!
2 Bars cream cheese
1/2 cup brown sugar
1/2 cup white sugar
1tsp of vanilla.
mix until extremely smooth.
Covered Oreo Balls
Take an entire package of oreos.
Cush them completely. Put them in a grinder if you have to. They have to be black mush.
Roll that into tiny balls (inch or so) then freeze them.
While they are freezing prepare some chocoalte to melt. I prefer white chocolate first.
When it is done, pull out those balls cover them in white chocolate, then freeze them again. While those are frozen, melt milk chocolate, cover the balls again and freeze them again.
After the outer shell is harden, you can leave them out and the inside will become room tempeature again and then when you bite into it, it will have a gooy inside and candy outside. They are high in fat and calories so beware!
Curse of the high calorie diet. LOL
oreo pancake
use the usual pancake mix.
dip an oreo to pancake mix. then fry till goldenbrown..
Best served with coffee. YUM!
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EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Thanks Emo. Man, Hawaiian salt, that sounds interesting.
Question regarding tomato sauce, particularly to the Italians of the group or those who know the cuisine:
Why is it every single recipe I find for pasta sauce calls for canned tomatoes as opposed to fresh ones? Is it because of the fact that they're seasonal, whereas canned can be obtained at any time, or does it taste better?
Canned tomatoes are usually better quality than fresh from the grocery store, which are picked green, and ripen in the box, on the way to market. If you home grow tomatoes, and let them vine ripen, it will taste better than canned.
I've been using this one for about 4 years, it is always a hit. I've used deer meat, beef, pork, it all works and it tastes soo good.
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped
Directions
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Originally Posted by Highroller
So I just had steak today. I'm curious what people here do for steaks.
In my mind, the best marinade I've had is the most simple:
Salt, pepper, chopped garlic
That's it. Rub that into the steaks, let them sit overnight, cook them as you will. As long as you're cooking with good meat, this is all you need to do.
But this is not to say I don't enjoy a good sauce. Quite the contrary. So I'm curious what other people do with their steaks.
I like my steaks very simple. Salt/Pepper, and I cook it the way Alton Brown did by putting it directly under his charcoal starter. It was perfect and tasted great and it was a low quality wal-mart one.
Question regarding tomato sauce, particularly to the Italians of the group or those who know the cuisine:
Why is it every single recipe I find for pasta sauce calls for canned tomatoes as opposed to fresh ones? Is it because of the fact that they're seasonal, whereas canned can be obtained at any time, or does it taste better?
regarding this question, IMHO, its always better to use fresh ingredients. canned tomato sauce is good, but not better than fresh because you can control how your sauce will taste, (bitterness, sweetness, the volume, and the texture)
but for you to get the taste right:
you'll need "prolonged cooking" when using fresh tomato to get the right taste, and get the essence of it.
so people choose canned tomato because you don't need to go over a process that would take you 1hr to get the right flavor.
i think tomato is not seasonal... or is it?
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A team should be as happy as a meal - TEAM HAPPYMEAL
EDH - UWGrand Arbiter Agustin IV UBW Oloro, Ageless Ascetic Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tronGR
Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
does anyone from the western countries eat chicken skins? or pork skins?
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Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
a traditional brazilain Dessert which I like the most
"Sweet Rice" - it's a rice pudding with coconut milk
Milk -- 4 cups
Short-grain rice --1/2 cup
Cinnamon stick -- 1
Orange or lemon peel (optional) -- 2 strips
Salt -- pinch
Raisins -- 1/4 cup
Sugar -- 1/2 cup
Butter -- 2 tablespoons
Vanilla -- 1 teaspoon
Place the milk, rice, cinnamon stick, orange or lemon peel and salt in a medium saucepan and bring to a boil over medium heat. Immediately reduce heat to very low and simmer, stirring often and scraping bottom, for about 45 minutes.
Add the raisins and sugar and simmer for another 15 minutes. Stir often to keep from sticking to the bottom of the pot.
Remove from heat and stir in the butter and vanilla. Adjust sugar to taste and serve hot or cold, sprinkling the top with some ground cinnamon.
it serves 4 to 6 people.
and a national cocktail, Caipirinha
ingredients-
Lime, halved, each half cut into 4 wedges -- 1
Sugar -- 1 or 2 tablespoons
Crushed ice
Cachaça -- 2 to 3 ounces
Put 4 to 6 lime wedges into an old-fashioned glass and sprinkle with the sugar. Use a muddler or wooden spoon to crush together the limes and sugar to release the lime's juice.
Pack the glass with crushed ice and pour in the cachaça. Stir well, garnish with a couple more lime wedges and serve.
ps.
to extract the best of the lime juice, you must cut it diagonally without cutting it entirely, then mash it. This way, you get all the lime's juice without making it bitter,
"Sweet Rice" - it's a rice pudding with coconut milk
!!!
One of my favorite desserts is a Thai dish which is coconut sticky rice with coconut cream and sliced mango. Glad to know Brazilians also partake in the coconut rice.
Aw, missed out on some good conversation here. I think I'll have to belatedly contribute.
Steak: I take a thin cut like a skirt steak, rub generously with salt and pepper, sear hot in a bit of oil and butter, then move to an oven pan. Then I use that pan to caramelise copious amounts of sliced shallots with some more butter and put that over the steaks. Throw in an oven at 375F for five minutes. Delicious.
Chocolate chip cookies. I'll convert my recipe into volume measurements, but it really ought to be done in weight.
1+1/3 cups flour, sifted
1/2 tsp baking soda
pinch salt
4+1/2 oz unsalted butter (room temp)
3/4 cups soft dark brown sugar (measure by packing solid, but then break up)
1/2 tsp vanilla extract
1 egg (beaten lightly so it's homogeneous)
6oz chopped dark chocolate
Cream the butter and sugar thoroughly - five minutes in a standing mixer should about do it. Add the vanilla and mix, adding the egg gradually, mix well. Add the dry ingredients and chocolate - adding the flour last. Scoop out 15-20 cookies, bake at 350F for about 10mins. Take them out slightly unset in the centre, allowing to firm up as they cool on the sheet.
And I'll toss in my brownies recipe. It's... good.
10oz dark chocolate, half melted and half chopped
3 eggs
2 tsp vanilla extract
1+1/4 cups soft dark brown sugar (measure by packing solid, but then break up)
1/2 cup flour
1+1/2 tsp baking powder
pinch salt
7oz melted unsalted butter
Whisk the eggs, vanilla, and sugar until doubled in volume. Sift together the dry ingredients and fold in. Stir the butter into the melted chocolate, then fold in. Finally, fold in chopped chocolate. Bake in an 8x12x1 dish at 325F, for about 20-25mins. Should pass the toothpick test, but be careful not to overbake.
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[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
with or without the meat. try searching google, the native name for that here in the phillippines is "chicharon" or "sitsaron"
best served with mongo soup.
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Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Steak: I take a thin cut like a skirt steak, rub generously with salt and pepper, sear hot in a bit of oil and butter, then move to an oven pan. Then I use that pan to caramelise copious amounts of sliced shallots with some more butter and put that over the steaks. Throw in an oven at 375F for five minutes. Delicious.
This is the way I do skirt steak too, but being in Texas the ribeye has become my favorite cut of steak. I also love delmonicos (though it's only slightly different from the ribeye). One of my dream dishes is a Wagyu ribeye.
I love wagyu. I had a classic tartare at Burbon Steak in Detroit, that it was easily one of the very best things I have put in my mouth. They since dropped it for a beef kibbeh (blasphemy!). Also, their actual steaks sucked.
and yes, my favorite noontime snack is chicken skin..... after i eat, i sleep. LOL
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Buy All the planeswalkers!!!
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Half box of Graham Crackers
4 Cups of Chocolate Chips
1 Bag of Mini-Marshmallows
1 Table Spoon of Peanut Butter
1.) Grab a sauce pan, and melt the chocolate on low heat (don't wana burn the chocolate!), once melted add the peanut butter in and keep stirring!
2.) Grab the Graham Crackers and put them in a zip-lock bag. Mash the Graham Crackers up until the pieces are about the size of postage stamps. Add this into the pot with the Chocolate!
3.) Stir in the Marshmallows. Make sure everything is coated in chocolate before moving on to the next step.
4.) Get a pan (A Tempered Glass Pan works the best I've found), spray it with PAM or whatever cooking spray you use, and pour the Good stuff in. Try and make it as even as possible with a rubber scraper. Throw this in to the freezer with some plastic wrap over it, and let it freeze for about three to four hours. I usually make these when I go to bed, so when I'm done I just put em in the freezer and wake up in the morning and take em out.
5.) Once frozen take em out of the freezer, and find a large cutting Knife (You'll probably have to sharpen this knife afterwards). Cut it up and server cold.
You can of course make these without peanut butter if you have an allergy.
Edit: I eat these things like once a year. They're really really good, and really really bad for you.
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Also use Ricotta. It's the lasagna cheese, and comes in a tub. Makes a big difference in taste, but don't use too much a thin layer in each layer of lasagna adds up quick.
So I just had steak today. I'm curious what people here do for steaks.
In my mind, the best marinade I've had is the most simple:
Salt, pepper, chopped garlic
That's it. Rub that into the steaks, let them sit overnight, cook them as you will. As long as you're cooking with good meat, this is all you need to do.
But this is not to say I don't enjoy a good sauce. Quite the contrary. So I'm curious what other people do with their steaks.
You used a jarred sauce for your lasagne? I know plenty of people do that, but really, making a tomato-based sauce from scratch is so easy, I don't understand why anybody uses jarred sauce ever.
Here's what I do:
1 can tomato paste
1 12-Oz can of tomato sauce (You can also use crushed tomatoes if you want it kind of chunky, but my husband hates tomatoes, so I don't)
Garlic diced
Onion diced
Italian seasoning, salt, and pepper to taste.
about 1 TB Sugar - This is a crucial key ingredient because tomato based products are quite bitter naturally and the sugar counteracts that.
You can also add olives, mushrooms, ground beef (for spaghetti and such) bell peppers, etc. Anything you think will be good in it.
Just simmer everything together until it's hot and your vegetables are done and you're good to go. I use this recipe for my sauce when making manicotti, spaghetti, and pasta bake.
Trust me: after using this, you will never use that jarred crap again. That stuff is an abomination, the scourge of the Earth.
That is definitely the best way to have a steak because, as you said, the steak itself is delicious enough not to need a bunch of extra flavors.
However, I'll admit with chicken, pork, and sometimes steak, I'll buy pre-made marinades and use them. There's some pretty good flavors out there like Caribbean Jerk and Cracked Black Pepper and Lemon. Pretty good.
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ok, im not dumb. i know its beef, but what is the flavor of the beef? if there is none, then i wouldn't know what it would taste like, thats not very helpful to others.. and thats your family recipe? LOL
our worst family recipe.
boil hotdogs
put in bunns
eat
poor lasagna, hahaha! i want you to try this out, though mandershex have a great recipe and if you are on a budget. but here is my list just like a decklist.
for every 100 grams of lasagna noodles:
1 kilo of tomato (minced)
1 kilo of beef( or 4 pcs of chicken breast, depends on your diet) boiled and precooked.
1 cup of onions
1/2 cup of pickled relish (minced)
1 bar of quick melt cheddar cheese ( the secret of great lasagna is the cheese, you can either use mozzerella or cheddar the way you want it)
1 green bell pepper (minced)
1 red bell pepper (minced)
1/2 cup of garlic (optional, because usually, people does not put garlic in lasagna because tomato mixed with garlic might taste awful to them, its just a personal touch)
1/4 cup chopped parsley
1/4 cup chopped oregano
1/2 cup of olive oil
Note: always use fresh ingredients especially if you are cooking on a special occasion.
best serve on a date. girls love melted cheese unless they are on a diet.
procedure:
The basic procedure.
saute on frying pan: olive oil, onions, garlic (optional), pickled relish, and the tomato. simmer until natural oil from tomato comes out. then add parsley, oregano, red and green bell pepper, and then add the precooked beef or chicken. simmer for 15-20 min.
set aside in a sauce pan.
the next procedures are critical. must cook your lasagna noodles for 20 min or until aldente. then, do the layering.
take note. do not put cheese on top of the layer unless it is already done.
lasagna.
cheese.
meat sauce.
cheese.
lasagna.
cheese.
meatsauce.
NOTE: last layer of cheese should be put after the rest has been oven baked to avoid it being burned. you can always add more noodles if desired and if the sauce would still fit in your baking pan.
This is good for 6 persons... or good for me only. LOL
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As you said, good cuts and simplicity go a long way. I go with a light coating of olive oil, then sea salt and fresh ground black pepper. Let em sit for a few hours. Flash fry them in a very hot pan, just enough to get a good sear, then transfer to oven to cook until medium rare.
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idk, i dont like eating instant stuffs from a can unless.... i run out of stock in my house and it is the middle of thenight where everything is closed and i can only eat hotdogs in 7eleven. i eat canned sardines. x_x
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
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Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
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Continue my legacy son!!!/Daughter!!
I am simply assuming they just used their favorite salt. Alton brown uses Kosher salt for just about everything due to his personal tastes. My favorite salt is Hawaiian pink salt (as apposed to Himalayan), but I'm a fan of really big hits of good salty flavor.
My favorite steak seasoning: hot sauce and chili oil. As I let the beef get to room temperature I slather it in chili oil and splash some hot sauce on. I love beef combined with spicy.
The other thing to do is to pour a little bit of melted butter over the steak as it rests.
This is very true, but the issue with homemade tomato sauce is that it's not as acidic as some like (like my wife). Personally, I like some oven roasted skinless tomatoes (seeded) tossed in the sauce.
That's why I use fresh mozzerella. It doesn't burn as easy, but needs to be patted with paper towels to remove some moisture.
mechado
1/2 kilo Beef cubed tenderloin (marinated in lemon and precooked fried)
1 kilo of tomato (sliced)
3 tbsp olive oil
2 pcs onions (sliced)
1/4 cup of garlic (minced)
1/4 cup of soysauce
saute: olive oil, garlic, and onion. then add sliced tomato, cook until natural oil comes out. then add beef. Cook until beef is tender.
best served with steamed rice and ice cold coke or chilled red wine.
EDH - UWGrand Arbiter Agustin IV
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2 Bars cream cheese
1/2 cup brown sugar
1/2 cup white sugar
1tsp of vanilla.
mix until extremely smooth.
Covered Oreo Balls
Take an entire package of oreos.
Cush them completely. Put them in a grinder if you have to. They have to be black mush.
Roll that into tiny balls (inch or so) then freeze them.
While they are freezing prepare some chocoalte to melt. I prefer white chocolate first.
When it is done, pull out those balls cover them in white chocolate, then freeze them again. While those are frozen, melt milk chocolate, cover the balls again and freeze them again.
After the outer shell is harden, you can leave them out and the inside will become room tempeature again and then when you bite into it, it will have a gooy inside and candy outside. They are high in fat and calories so beware!
Curse of the high calorie diet. LOL
oreo pancake
use the usual pancake mix.
dip an oreo to pancake mix. then fry till goldenbrown..
Best served with coffee. YUM!
EDH - UWGrand Arbiter Agustin IV
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Question regarding tomato sauce, particularly to the Italians of the group or those who know the cuisine:
Why is it every single recipe I find for pasta sauce calls for canned tomatoes as opposed to fresh ones? Is it because of the fact that they're seasonal, whereas canned can be obtained at any time, or does it taste better?
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http://allrecipes.com/Recipe/Chili-I-2/Detail.aspx
I've been using this one for about 4 years, it is always a hit. I've used deer meat, beef, pork, it all works and it tastes soo good.
Ingredients
2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can or bottle dark beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/2 cup packed brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin seeds
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 fresh hot chile peppers, seeded and chopped
Directions
Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
I like my steaks very simple. Salt/Pepper, and I cook it the way Alton Brown did by putting it directly under his charcoal starter. It was perfect and tasted great and it was a low quality wal-mart one.
regarding this question, IMHO, its always better to use fresh ingredients. canned tomato sauce is good, but not better than fresh because you can control how your sauce will taste, (bitterness, sweetness, the volume, and the texture)
but for you to get the taste right:
you'll need "prolonged cooking" when using fresh tomato to get the right taste, and get the essence of it.
so people choose canned tomato because you don't need to go over a process that would take you 1hr to get the right flavor.
i think tomato is not seasonal... or is it?
EDH - UWGrand Arbiter Agustin IV
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Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
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Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
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Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
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Get her Pregnant only Once!
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Continue my legacy son!!!/Daughter!!
"Sweet Rice" - it's a rice pudding with coconut milk
and a national cocktail, Caipirinha
ingredients-
Lime, halved, each half cut into 4 wedges -- 1
Sugar -- 1 or 2 tablespoons
Crushed ice
Cachaça -- 2 to 3 ounces
Put 4 to 6 lime wedges into an old-fashioned glass and sprinkle with the sugar. Use a muddler or wooden spoon to crush together the limes and sugar to release the lime's juice.
Pack the glass with crushed ice and pour in the cachaça. Stir well, garnish with a couple more lime wedges and serve.
ps.
to extract the best of the lime juice, you must cut it diagonally without cutting it entirely, then mash it. This way, you get all the lime's juice without making it bitter,
special thanks to sentimentgx4 for the sig
Pourquoi?
What, like by itself? Or the meat with the skin?
If the latter, ABSOLUTELY.
!!!
One of my favorite desserts is a Thai dish which is coconut sticky rice with coconut cream and sliced mango. Glad to know Brazilians also partake in the coconut rice.
Steak: I take a thin cut like a skirt steak, rub generously with salt and pepper, sear hot in a bit of oil and butter, then move to an oven pan. Then I use that pan to caramelise copious amounts of sliced shallots with some more butter and put that over the steaks. Throw in an oven at 375F for five minutes. Delicious.
Chocolate chip cookies. I'll convert my recipe into volume measurements, but it really ought to be done in weight.
1/2 tsp baking soda
pinch salt
4+1/2 oz unsalted butter (room temp)
3/4 cups soft dark brown sugar (measure by packing solid, but then break up)
1/2 tsp vanilla extract
1 egg (beaten lightly so it's homogeneous)
6oz chopped dark chocolate
Cream the butter and sugar thoroughly - five minutes in a standing mixer should about do it. Add the vanilla and mix, adding the egg gradually, mix well. Add the dry ingredients and chocolate - adding the flour last. Scoop out 15-20 cookies, bake at 350F for about 10mins. Take them out slightly unset in the centre, allowing to firm up as they cool on the sheet.
And I'll toss in my brownies recipe. It's... good.
3 eggs
2 tsp vanilla extract
1+1/4 cups soft dark brown sugar (measure by packing solid, but then break up)
1/2 cup flour
1+1/2 tsp baking powder
pinch salt
7oz melted unsalted butter
Whisk the eggs, vanilla, and sugar until doubled in volume. Sift together the dry ingredients and fold in. Stir the butter into the melted chocolate, then fold in. Finally, fold in chopped chocolate. Bake in an 8x12x1 dish at 325F, for about 20-25mins. Should pass the toothpick test, but be careful not to overbake.
with or without the meat. try searching google, the native name for that here in the phillippines is "chicharon" or "sitsaron"
best served with mongo soup.
EDH - UWGrand Arbiter Agustin IV
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Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
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Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
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Get her Pregnant only Once!
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Continue my legacy son!!!/Daughter!!
This is the way I do skirt steak too, but being in Texas the ribeye has become my favorite cut of steak. I also love delmonicos (though it's only slightly different from the ribeye). One of my dream dishes is a Wagyu ribeye.
I love wagyu. I had a classic tartare at Burbon Steak in Detroit, that it was easily one of the very best things I have put in my mouth. They since dropped it for a beef kibbeh (blasphemy!). Also, their actual steaks sucked.
http://www.pinoyrecipe.net/filipino-pork-chicharon-recipe/
and yes, my favorite noontime snack is chicken skin..... after i eat, i sleep. LOL
EDH - UWGrand Arbiter Agustin IV
UBW Oloro, Ageless Ascetic
Modern - Mono U tron / Polymorph / NFTW (ninja for the win)GR tron GR
Buy All the Dual Lands!!!
Buy All the fetches!
Create tons of EDH Decks!!!
Eat Nothing but Oats!! (LOL, not true)
Train MMA!!!
Marry My girlfriend!!!
Get her Pregnant only Once!
Teach my Son/Daughter Sports and magic cards!!!
Continue my legacy son!!!/Daughter!!
Indoor Smores!
What you'll need.
Half box of Graham Crackers
4 Cups of Chocolate Chips
1 Bag of Mini-Marshmallows
1 Table Spoon of Peanut Butter
1.) Grab a sauce pan, and melt the chocolate on low heat (don't wana burn the chocolate!), once melted add the peanut butter in and keep stirring!
2.) Grab the Graham Crackers and put them in a zip-lock bag. Mash the Graham Crackers up until the pieces are about the size of postage stamps. Add this into the pot with the Chocolate!
3.) Stir in the Marshmallows. Make sure everything is coated in chocolate before moving on to the next step.
4.) Get a pan (A Tempered Glass Pan works the best I've found), spray it with PAM or whatever cooking spray you use, and pour the Good stuff in. Try and make it as even as possible with a rubber scraper. Throw this in to the freezer with some plastic wrap over it, and let it freeze for about three to four hours. I usually make these when I go to bed, so when I'm done I just put em in the freezer and wake up in the morning and take em out.
5.) Once frozen take em out of the freezer, and find a large cutting Knife (You'll probably have to sharpen this knife afterwards). Cut it up and server cold.
You can of course make these without peanut butter if you have an allergy.
Edit: I eat these things like once a year. They're really really good, and really really bad for you.
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