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09-16-2010, 12:30 AM
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#76 | |
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Living Legend
Join Date: Dec 2005
Location: Washington DC
Age: 38
Posts: 16,867
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Re: Who Cooks?
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Establishment, establishment, you always know what's best. I've been a part of this message board for 17 years. Damn I'm old. |
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09-16-2010, 01:07 AM
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#77 | |
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You did WHAT?!?
Join Date: Feb 2007
Location: In The Kitchen With Dyna.
Age: 35
Posts: 14,169
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Re: Who Cooks?
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https://open.spotify.com/artist/1NG9zNxqMP8cYNP72QqUQT Shameless self-promotion. It is what it is. |
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09-17-2010, 03:12 PM
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#78 | |
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Franchise Player
Join Date: Mar 2004
Location: 31 Spooner St.
Age: 50
Posts: 9,534
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Re: Who Cooks?
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Trust me, try it next time...you sear boht sides, then put it off to the side, and take it off when it's in between rare and medium rare. It can be done, it's done across the country every day. You will never taste a better steak. Very succulant and juicy. I can NOT eat a dry steak at all. Not even with a ton of A-1 sauce.
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Zoltan is ZESTY! - courtesy of joeredskin |
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09-17-2010, 03:15 PM
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#79 | |
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Franchise Player
Join Date: Mar 2004
Location: 31 Spooner St.
Age: 50
Posts: 9,534
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Re: Who Cooks?
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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.
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Zoltan is ZESTY! - courtesy of joeredskin |
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09-17-2010, 03:33 PM
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#80 | |
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I like big (_|_)s.
Join Date: Dec 2004
Location: Charlottesville, Virginia
Age: 43
Posts: 19,233
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Re: Who Cooks?
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Regret nothing. At one time it was exactly what you wanted. |
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09-17-2010, 03:45 PM
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#81 | |
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MVP
Join Date: May 2005
Location: washington, D.C.
Posts: 11,460
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Re: Who Cooks?
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09-17-2010, 05:08 PM
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#82 | |
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Fire Bruce NOW
 
Join Date: Sep 2008
Location: Hattiesburg, MS
Posts: 11,434
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Re: Who Cooks?
Quote:
__________________
Bruce Allen when in charge alone: 4-12 (.250) Bruce Allen's overall Redskins record : 28-52 (.350) Vinny Cerrato's record when in charge alone: 52-65 (.444) Vinny's overall Redskins record: 62-82 (.430) We won more with Vinny |
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09-19-2010, 06:46 PM
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#83 | |
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Franchise Player
Join Date: Mar 2004
Location: 31 Spooner St.
Age: 50
Posts: 9,534
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Re: Who Cooks?
Quote:
__________________
Zoltan is ZESTY! - courtesy of joeredskin |
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09-20-2010, 01:29 AM
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#84 | |
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Gamebreaker
Join Date: Mar 2008
Location: Waldorf, MD
Age: 41
Posts: 12,514
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Re: Who Cooks?
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http://www.twitter.com/RedskinsRT |
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09-20-2010, 10:47 AM
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#85 |
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Living Legend
Join Date: Oct 2004
Location: chesapeake, va
Age: 60
Posts: 15,817
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Re: Who Cooks?
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.
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09-20-2010, 10:58 AM
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#86 | |
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MVP
Join Date: May 2005
Location: washington, D.C.
Posts: 11,460
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Re: Who Cooks?
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09-20-2010, 12:16 PM
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#87 |
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Playmaker
Join Date: Feb 2004
Location: Frederick, MD
Age: 45
Posts: 4,628
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Re: Who Cooks?
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.
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Bad Things man, I mean bad things... “WE TOOK HIM IN THE SIXTH ROUND SO WE'RE NOT SMART EITHER.” - Shanny on what the Skins saw in Alfred Morris |
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09-20-2010, 06:04 PM
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#88 | |
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Living Legend
Join Date: Oct 2004
Location: chesapeake, va
Age: 60
Posts: 15,817
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Re: Who Cooks?
Quote:
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. |
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09-20-2010, 06:34 PM
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#89 | |
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MVP
Join Date: Feb 2004
Location: Seattle
Age: 45
Posts: 10,069
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Re: Who Cooks?
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"The Redskins have always suffered from chronic organizational deformities under Snyder." -Jenkins |
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09-20-2010, 06:37 PM
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#90 | |
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MVP
Join Date: Feb 2004
Location: Seattle
Age: 45
Posts: 10,069
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Re: Who Cooks?
Quote:
__________________
"The Redskins have always suffered from chronic organizational deformities under Snyder." -Jenkins |
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