All restaurants over cook chicken breast so I never get breast meat. One time, while in Seaside, I ordered broasted chicken, which I love, while accidentally ordering the whole chicken including the breast. I asked them to undercook the breast which they did perfectly. That's the first time I've had incredible broasted breast meat. I could order it that way the rest of my life and I seriously doubt it would ever come out that good again. I even have trouble getting my chicken breast and the breast meat of a turkey medium rare. I nearly always over cook mine while trying to get crispy poultry skin. Now, when I go to Burgerville or MacDonald's and order a fish sandwich, I get the cod of halibut terribly over cooked even when I order it cooked less. It's like they hear me ask for it medium rare and then they just ignore me and cook it the way they always cook it, lousy. I had to throw away half my halibut fish sandwich from Burgerville because it was so under cooked. The really odd part is that fast food places are now all under cooking their french fries. It reminds me of that movie Idiocracy.
I don't give a damn. I'm still licking my fingers when I eat something particularly delicious, dammit.
Baked bread today. Lucia brought home free range poultry. Feathers on the mat. Feathers in her whiskers.
K, I'm ready to grill a great steak tonight. Generally, I love a bone-in ribeye. I'm open to suggestions and preparation methods, though.
Stuffed peppers have been my go-to lately. Pacillo peppers with some ground turkey and corn. I'll double check on the recipe for you. Spice it up how you'd like in the meantime.
SO funny! I just purchased some jalapeno's, bacon, cream cheese, and cheddar/jack cheese. Let me know what ya got, though!
Bone in steaks are the way to go although my wife prefers her rib eye, her favorite steak, boneless for a reason the mystifies me. The bone in rib eye is a great steak but I prefer the king of steaks, the bone in NY. With any steak, you should salt it with large grained salt such as kosher salt at least half an hour before grilling. This makes the steak have that great tasting crust on the surface. Do not put pepper on it because while salt wont burn, pepper will burn. If yuo want pepper put it on after cooking. Me, I just want the flavor of the meat with that beautiful meat juice crust. Wben I cook my steak I want to sear it until the fat starts dripping then I want to turn it on edge and literally set the fat on fire until it blackens. OMG, is there nothing more delicious than a medium rare seared NY with blackened fat. After cooking, be sure to let your meat rest 10 to 20 minutes before eating. That way the steak will reabsorb the juices. Oh people, people, not that kind of meat. I'm talking beef not beef cake.
Lanny, I SO wanted to go with a bone-in, but all they had were 4" thick tomahawks. I opted for the 2" sans bone. Please don't shoot me.
Can't shoot you unless I shoot my wife and I'd shoot myself before ever even thinking about shooting myself. I like my steaks thick so the outside can be charred while leaving the center medium rare. the tomahawk is really more for show and handling. You don't really need to French the bone like that. 4 inches is great for me although I wouldn't want a steak to be any thicker. My wife will butterfly any thick steaks before cooking that she eats. Makes me sick to see her ruin a great steak by cooking every last fleck of pink out of her steak because then she has to put steak sauce on it. With steak sauce, you're enjoying the steak sauce and not the steak. I use to have a salad and then a baked potato fully loaded sans the crumbled bacon before eating my steak. Then, I'd have some grilled asparagus on the side. I drink a good quality dry red wine with a quality steak. Last, I use to have a good dessert after dinner, my favorite being cherries Jubilee. This was our dinner when we ate at the Inn at the Quay on the Columbia river on Jantzen island. Now, I can only eat a third or even less of hte steak and a small side. No more salad and no more dessert plus a smaller side. I can't even drink half the bottle of wine. Either my wife drinks more than half a bottle of wine or we drink a combined half a bottle and place the rest int the frig. drinking the other half in the next day or two. Now, if I have a salad, I have a small one or if I have a baked potato, I have the smallest russet I can find. I skip the dessert plus eat a smaller steak. Really hard to find a NY with the bone in. Question for all you steak lovers out there. Omaha Steaks has a deal going on right now and I'd like to know if their steaks are outstanding or not.
hitting up Austin next weekend. Trying to get some Franklin BBQ. Its a reservation system so no wait I think
