Who Cooks?

[12thMan]

So last night I did instant (organic) and they turned out pretty damn good. I followed the instructions on the box to the letter.

Would you guys recommend adding garlic?

[Lotus]

Garlic is yummy. Sometimes I add salsa to add a Mexican kick or masala powder to create an Indian flavor.

Tryfuhl's ideas sound really good.

[tryfuhl]

Originally Posted by Lotus

Garlic is yummy. Sometimes I add salsa to add a Mexican kick or masala powder to create an Indian flavor.

Tryfuhl's ideas sound really good.

thanks man, we're coming into pumpkin season which is another great addition

I've never thought to try masala or anything indian, that sounds great.. I bet it'd be really good on home fries too.. and sweet potatoes! you got me started now!

[tryfuhl]

Originally Posted by 12thMan

So last night I did instant (organic) and they turned out pretty damn good. I followed the instructions on the box to the letter.

Would you guys recommend adding garlic?

what type were they? just plain flakes or one of the already flavored ones? garlic, butter, salt, pepper are staples.. well not always pepper, but most of the time

I'm a fan of garlic so I'll say yeah.. another idea is to make the potatoes, mix in the additions (say garlic, cream/half-and-half/milk if you don't have either, a little butter and salt, some rosemary.. or save to top with), top with parmesan and pour some melted butter on top of that.. toss it in the oven until the parmesan makes a nice golden brown crust.. if you didn't put rosemary in the potatoes you can always sprinkle it on top after pulling it out

if you have a cooking torch you can do the crust quicker/easier

[tryfuhl]

[DynamiteRave]

Originally Posted by tryfuhl

This is wonderful... I must save it to my computer so I can share this with others.

[EARTHQUAKE2689]

Originally Posted by tryfuhl

I'm kinda scared to find out what a "herp dong" is

[jsarno]

Originally Posted by EARTHQUAKE2689

I'm kinda scared to find out what a "herp dong" is

LOL...that made me laugh!

I want to know what the hell he smoked to make everything look like that and sound like that. Gotta be some weed laced with some crazy stuff.

[firstdown]

Last night I had a 16 to 17 oz NY Strip that we split and it was so good I think I could have put down the whole steak by myself. I cooked it pretty hard on both sides for about 5min each side. I cook it for 2 1/2 min then rotate the steak 1/4 turn then another 2 1/2 min then flip and repeat.

[12thMan]

Originally Posted by firstdown

Last night I had a 16 to 17 oz NY Strip that we split and it was so good I think I could have put down the whole steak by myself. I cooked it pretty hard on both sides for about 5min each side. I cook it for 2 1/2 min then rotate the steak 1/4 turn then another 2 1/2 min then flip and repeat.

How do you usually cook salmon?

[firstdown]

Originally Posted by 12thMan

How do you usually cook salmon?

Here is what my wife does.

Place salmon on a greased baking dish (the glass kind) skin down. I like leaving on the skin because it holds in moister and you can just eat the fish right off the skin. She gives the top side a light coat of Dijon mustard, squeeze on some lemon juice, salt, pepper, paprika, and bake for about 15min. on 400. You may need to play around with the cooking time a few minutes either way.


I also like to blacken the salmon in a hot pan but if you cannot do that out side it will smoke up you house. I can get you name of the seasoning I use when I get home tonight as its the best I have found.

[saden1]

Originally Posted by 12thMan

How do you usually cook salmon?

Do what this guy says and you will be fine!

[firstdown]

Originally Posted by saden1

Do what this guy says and you will be fine!

I have planked grilled salmon before and the wood tast was too strong for me but it was not that bad. I was thinking about cooking it half the time on the plank then the other half on just the grill. The directions I gave him was off a cooking show on the food network.

[saden1]

Originally Posted by firstdown

I have planked grilled salmon before and the wood tast was too strong for me but it was not that bad. I was thinking about cooking it half the time on the plank then the other half on just the grill. The directions I gave him was off a cooking show on the food network.

You have to keep an eye on it...you don't want the wood to "burn burn." I also like to douse the wood in lime juice and cover it with some pepper so it has less wood and more tangy flavor.

[BDBohnzie]

Very late to the party, but sounds like your steaks during out fine 12th.

If you think charcoal is hard work, you're not doing it right. firstdown recommended the chimney starter. Load it up with coals, light newspaper underneath and within 15 minutes, you're cooking. Not as easy as turning a dial and clicking a button for gas, but damn well close enough. Plus charcoal trumps gas for flavor every day of the week and twice on Sunday. Did a london broil on my Weber not too long ago and it turned out a great dinner and sandwiches the next day. Used McCormick's Brown Sugar Bourbon marinade on it, and the flavor was very nice.