_Yogi_ Made a Salad

Off Topic
41

[quote]Yogi wrote:

[quote]Derek542 wrote:
Sorry but unless you are a medical resident or working 3 jobs.

There is NO FUCKING reason to eat boiled chicken.

No way any of you are that busy. [/quote]

Too busy? No. Too stoned and lazy at 2am to be bothered to cook something properly to bring to work with you the next day? Absolutely.[/quote]

Okay well then that makes sense.

42

The more I see the title of this thread, the more amused I am by it.

43

I’ve been cooking everything in a green egg lately. Fantastic flavor.

Even pizzas (have a special stone for this).

Very easy to use — electric starter for the oak charcoal, can dial in temperature precisely, and can smother the fire and just keep reusing the same wood.

Had tuna burgers myself last night with a bottle of Caymus 40. Hurting a bit today after only two glasses.

44

Are tuna burgers particularly good? I’ve had salmon cakes/burgers before.

45

[quote]spar4tee wrote:
Are tuna burgers particularly good? I’ve had salmon cakes/burgers before.[/quote]

I like them (and salmon burgers). I tend toward some sort of asian flavoring with tuna for reasons unknown.

It’s difficult to obtain quality kosher beef right now, so I am eating fish of various kinds 10+ times a week.

46

[quote]spar4tee wrote:
Are tuna burgers particularly good? I’ve had salmon cakes/burgers before.[/quote]

I eat them a few times a week. I use the basic recipe from John Berardi but then added curry and garlic powder. They go well with some mashed up broccoli and cauliflower and blue cheese.

I’ve also tried using ground walnut and almonds instead of the flax seeds to bind the burger, and they make it extra juicy.

They are very quick and easy to make from scratch, too: squish together a couple of tins of tuna, a beaten egg, some spices, and flax seeds or whatever and then fry 'em up.

47

Had to pop in here because I couldn’t figure out why a thread about making a salad managed to stay on the front page.

I get it now, glad I checked it out.

No excuses other than laziness here, but I am about as “point A to point B” as it gets with my cooking.

For example, here are the steps in my chicken breast preparation yesterday:

  1. light and heat up grill -
  2. bring package of chicken breasts to grill and open
  3. before removing from package, heavily season top side with Montreal Steak (we were out of Montreal Chicken)
  4. give seasoned side a quick spray of Pam and throw that side down on the grill
  5. season the other side
  6. flip, finish, and enjoy the taste of steak-grilled chicken breasts

csulli’s ground beef until bored in a pan is my other go-to creation, only usually ground turkey with some fajita seasoning at the end.

48

I cooked a nice slab of swordfish yesterday in the kitchen.

  1. Bring swordfish to room temperature (i.e., put it in some warmish water for 10 minutes)
  2. Heat cast iron pan on high. Preheat oven to 350.
    2.5 Open windows to vent the smoke.
  3. Dry fish, season with salt and pepper, coat with peanut oil.
  4. Put fish in pan and sear for 3 minutes without touching it.
  5. Flip it over and put it in the oven for 4 minutes.
  6. Remove to a plate, cover for a few minutes (aluminum foil, pan lid, whatever).
  7. Eat.

Meat + salt + pepper + oil … sear, flip, bake … rest … eat.

Pork chops, steaks, chicken breasts, all sorts of fish, etc can be cooked the same way. The only real difference is how long you cook them.

49

I guess I’ll give tuna burgers a try then.

[quote]LoRez wrote:
I cooked a nice slab of swordfish yesterday in the kitchen.

  1. Bring swordfish to room temperature (i.e., put it in some warmish water for 10 minutes)
  2. Heat cast iron pan on high. Preheat oven to 350.
    2.5 Open windows to vent the smoke.
  3. Dry fish, season with salt and pepper, coat with peanut oil.
  4. Put fish in pan and sear for 3 minutes without touching it.
  5. Flip it over and put it in the oven for 4 minutes.
  6. Remove to a plate, cover for a few minutes (aluminum foil, pan lid, whatever).
  7. Eat.

Meat + salt + pepper + oil … sear, flip, bake … rest … eat.

Pork chops, steaks, chicken breasts, all sorts of fish, etc can be cooked the same way. The only real difference is how long you cook them.[/quote]
How does swordfish taste?

50

[quote]spar4tee wrote:
How does swordfish taste?[/quote]

Overall texture is similar to a good steak; a nice sear on the outside and dense and juicy on the inside.

If you’ve ever had a not-overcooked tuna steak, it’s similar. Different fish, different flavor, but similar consistencies.

It doesn’t have the light flakiness like most whiter fish, nor does it taste anything like any type of salmon. (Since not all salmons taste alike.)

51

[quote]LoRez wrote:

[quote]spar4tee wrote:
How does swordfish taste?[/quote]

Overall texture is similar to a good steak; a nice sear on the outside and dense and juicy on the inside.

If you’ve ever had a not-overcooked tuna steak, it’s similar. Different fish, different flavor, but similar consistencies.

It doesn’t have the light flakiness like most whiter fish, nor does it taste anything like any type of salmon. (Since not all salmons taste alike.)[/quote]
Sounds delicious. Have to try it.

52

[quote]Serge A. Storms wrote:
csulli’s ground beef until bored in a pan is my other go-to creation
[/quote]
Breaking news. I made an amazing discovery tonight. If I cover the pan with a lid whilst the beef is cooking, it cooks WAY faster. So fast in fact that I’m actually patient enough to wait until I have fully cooked ground beef rather than just eating it raw in the middle.

53

Please don’t eat uncooked ground meat (unless you can absolutely guarantee its freshness). That’s a time bomb waiting to go off.

It only takes a few minutes linger to cook. Go do some pull ups or something