What's for Dinner?

Skinsfan1311 said:
...and if you order well done, the chef chases you around the dining room with a cleaver!
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Skinsfan1311 said:
...and if you order well done, the chef chases you around the dining room with a cleaver!
Click to expand...

I had a guy order a well-done steak once I think it was a New York strip. I cooked it to right below well done. He sent it back so I put it back on the grill for a few more minutes and then sent it out again. The guy sent it back (he was cool about it) but he said he wanted it really well done. I threw it in the fryer for a few minutes and then sent it back out. He said he loved it

🤪🤪🤪
 
Did a pork roast in the oven. Dry brined with kosher salt, sprinkled some Penzey's 33rd & Galena rub, blasted it at 475° for 15 minutes, turned the oven down to 275°, and took it out when the internal temp hit 140°
 

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Peel and eat shrimp - do you all steam or boil your shrimp? I've always steamed shrimp but most of the peel and eat recipes are calling to boil them.
 
Ashburn Dave said:
Peel and eat shrimp - do you all steam or boil your shrimp? I've always steamed shrimp but most of the peel and eat recipes are calling to boil them.
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Boil. It's idiot-proof, (speaking for myself). Most home-cooks steam shrimp for too long and ruin it. To make it perfect, every time, set a timer for 2 minutes, dump the shrimp in boiling water and stir constantly for 2 minutes. Drain and shock in an ice-water bath. It's literally impossible to mess it up. You can add Zatarain's or Old Bay to the boiling water, but I tend to just use liquid Zatarain's, and sprinkle Old Bay or Cajun seasoning on the shrimp after I draining. It works the same regardless of how much shrimp you boil. If it's shell-on shrimp, I'll add the Old Bay to the cooking water. If it's peeled, I'll sprinkle it on after draining it. It's less messy that way.
 
Ashburn Dave said:
Peel and eat shrimp - do you all steam or boil your shrimp? I've always steamed shrimp but most of the peel and eat recipes are calling to boil them.
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I've only boil my shrimp and I only buy with 16-20s with peels on. I do kind of a quart bouillon with water Old Bay lemon bay leaves black peppercorns. Bring that to a good simmer, drop the shrimp in and stir them around a little bit. They cook for two or three minutes tops.

Than drain them in a colander and then cool/rinse them off with cold tap water. Then I throw them in a metal mixing bowl and throw a bunch of Old Bay on top and toss them. They're still warm and I eat them with cocktail sauce.

That's just me. The trick is not to overcook them and remember they still keep cooking once you drain them. I love tons of all Old Bay on my shrimp so that's also just my preference.

I also love Old Bay on hot fries!
 
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RedWolf said:
I've only boil my shrimp and I only buy with 16-20s with peels on. I do kind of a quart bouillon with water Old Bay lemon bay leaves black peppercorns. Bring that to a good simmer, drop the shrimp in and stir them around a little bit. They cook for two or three minutes tops.

Than drain them in a colander and then cool/rinse them off with cold tap water. Then I throw them in a metal mixing bowl and throw a bunch of Old Bay on top and toss them. They're still warm and I eat them with cocktail sauce.
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2-4 minutes boil is what I'm seeing online. Lemon, seasoning, and beer is in the boil.

Going to try some this weekend, thanks everyone.
 
Ashburn Dave said:
2-4 minutes boil is what I'm seeing online. Lemon, seasoning, and beer is in the boil.

Going to try some this weekend, thanks everyone.
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I understand every recipe is native to the house, but I don't like beer in the court bouillon with my shrimp. Cooking time depends on size and the ratio of water to shrimp. I cook mine until there about 85 or 90% done then I pull it off and they continue to cook and finish off
 
I worked at Longhorn, don't give me no bullshit about well-done steaks. "You ordered a 20-ounce Porterhouse, you idiot. It's gonna take a while." ~~~ I swear, I wish I could've said that.

And I boil shrimp like french fries. When they're floating on top, they're done.
 
Did something quick and easy for dinner last night. Coated some chicken legs with olive oil, and then sprinkled on some Tajin seasoning (chili-lime-salt mix if you are not familiar). Tossed them in the air fryer for 45 minutes and they came out crispy and delicious. Could not be easier. I also like to do popcorn with Tajin on it.
 
Boone said:
Did something quick and easy for dinner last night. Coated some chicken legs with olive oil, and then sprinkled on some Tajin seasoning (chili-lime-salt mix if you are not familiar). Tossed them in the air fryer for 45 minutes and they came out crispy and delicious. Could not be easier. I also like to do popcorn with Tajin on it.
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Tajin is good on avocado & watermelon too...
 
skinsmarydu said:
I made some salmon salad , Ms. Val said, "As long as you seasoned it"...I said "You know where I'm from, so Old Bay is involved"
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I love taking fresh salmon poaching it and making salmon cakes with a bright lemon dill tartar sauce
 
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