nonblonde007

Thank you. Seven sounds a little long to me as well, but at a lower heat it must be adjusted accordingly I guess. I have read that marinating the meat tends to pull out the beefy flavor, has this been the case for you? Do you prefer the taste of the ingredients infused into your steak? How long do you marinate it? As far as rubs, What does this do for it, aside from flavoring the exterior? Sooooooooo many questions! Sorry all.

I have just bought a lovely flank steak with the hopes of re-creating a succulent dish I once was served. Simply, perfectly grilled rare, pepper rubbed, thinly sliced, melt in your mouth beefiness. MMMMMmmmmmmmm, getting chills just thinking of it! I can't seem to find a foolproof recipe for this. Some say to marinate, some say never, just rub. I have read grilling at different temps, and resting for different times. Has anyone mastered grilling a flank steak? I would love some suggestions from you all, whom I have come to regard as The Cooking and more important....Tasting Masters. Thank you Brenda

If we are discussing "fast food, vs. fastfood" breakfast, you know, drive-up ready made, and fast to the table; my all time #1 favorite is...........(drumroll please)....Pho soup with everything in it, all the things i can't pronounce but love! I don't know why, but I Crave Pho in the mornings, bits of chewy tripe and gooey tendon, rich meaty, herby broth......yuuuuummmmmmmmmmyyyyyy! Now Thats an Awsome breakfast, and doesn't come much faster! Eating it, however, may take a loooonnnngg savoring time.

Please indulge me, I am a newbee to anything other than steak, roast, etc. the usual. I just finished reading The whole Beast, nose to tail eating, (as if you ever Finish reading any cookbook), and am venturing with both feet into the world of meat oddities. (to the average american palate, that is) My enthusiasm may seem child-like, because it is all so new and fascinating to me. I would welcome, with open arms and eager anticipation, (not to mention drooling) any books you would recomend to me. Please do! I am a willing student, and put myself in learned hands.

Having only in the last year discovered mmmmmmmarrow, after learning to cook osso bucco, I have developed a fasctination with all parts of the animal. I want to try Everything! I just purchased the cookbook Bones, by Jennifer McLagan, and can't put it down. I find it a wonderful read and plan on attempting everything in it. Has anyone else bought and used this book? What are your thoughts on her ideas about bones, meat and all the wonderful edibles on the animals involved? I am enthralled by her reverence for the beasties. Please, someone tell me that I am not too odd here?

Coq au Vin can be very difficult to make attractive, but tastes so divine! However, were we closer to Halloween I would swear that dish was designed to frighten the kiddies! In the upper right corner, I think I spy poor coq's eyeball floating around in there. As too the other parts..........

Amen! Perhaps that is why everyone in the south is soooo laidback, friendly and perpetually happy. I think I must dig out the deep-frier and have pizza for dinner.

Mmmmmmmmmmm. That looks so good to me! I can almost taste the crispy/chewy crust, and oozing inner deliciousness...........I want that, Now! Sort of reminds me of my grandmom's deep fried yeast dough pies, filled with everything from fruit to, yes, pizza stuff. Yummy

Amen! Must have the thickest, fattiest, juiciest, steak I can get, it absolutely has to be oozing red all over the plate so that I can sop every drop with crusty, crispy garlic bread. Knife and fork? Who needs them, at this moment, just point me to the nearest cow, hand me a salt and pepper grinder, and get out of the way!

None of the Taco Bells in my area are open at breakfast time, nor have they ever been open at breakfast time. Were you in a test-market area, perhaps? ← sometime in the early 90s, there were a handful of taco bells where i lived (san jose, ca) that had 24 hour taco bells that would serve breakfast. mainly breakfast burritos, if i remember correctly. don't know when they stopped though. ← Tacoma Washington, most are 24 hour places, and had the most yummy breakfast burritos, just smothered in hot sause, of course, until about 5 years ago. I miss them. I must have been a deprived soul to have enjoyed them in the first place. *wink*

Prawncrackers! That is amazing -- looking at it again, I totally see the Pizza Pac-Man munching on a rabbit! Love it! A Rorschach test for foodies!! ← Got the Giggles! I had to look twice, does that mean I failed the foodie psych test?

That looks so wonderfully rustic, homemade and delicious! You definately put that in the wrong post! Yummy! Still waiting for giggles....................................

I need a good laugh, someone screw up a meal quick! I love this thread, it puts cooking back on a human level. After all of the fantastic, beautiful and perfect meals served on egullet, this is a refreshing reminder that we are, after all, still human and bursting with the need to laugh at ourselves occasionally. Or at others wonderfull goofs! Thank you to everyone who has the courage to post, you have brought a much needed chuckle into our lives.

Mcdonald's egg mcmuffin, with those grease drenched hashbrowns, of course. I don't know why I love them, but I do! I generally despise fast food. (must be some repressed childhood memory of horror) Taco Bell used to serve a breakfast burrito that I loved, havn't been able to find it for a long time. Have they all quit serving breakfast?

Hey, me too! I feel better now thought I was the only one that owns, reads and truly enjoys this book. Not just pure entertainment though! I have actually *gasp* cooked a few things from it. Fried green tomatoes, yum. Not so sure I am ready to try Cooter Kebabs or Roast Christmas Possum yet, but I know I will be someday!

WOW! Great list, shellfishfiend, Thank you!

Jaymes, So, first thing this morning.......I rush to Amazon and order 2 things, Being dead is no excuse and Bones, by Jennifer McLagen. (the latter just because I HAD to.) I took the boys to Springfield to drop my hubby at the airport, and we had a wonderful time exploring! They were so excited......."look Mom, a MALL" Hadn't seen one since our visit to New Orleans, they are soooooooooo deprived! Branson is the cutest town around. Had to do the go-carts and of course, SUSHI! Sadly, having allways been coastal, it wasn't exactly fresh to my tastes and I stuck with the time-honored basics, to be safe. but still, siiiiggghhh. Where in Fairbanks were you? I grew up homesteading 100 acres around Salcha on the Tanana River. In a lot of ways there are some similarities to the lifestyles between here and there. Everything we ate, we hunted, and nothing was wasted. If we couldn't eat it or make something of it, we used it as bait or gave it to the dogs. Hunting and fishing were not only a way of life, but life itself. I had learned many great lessons in my early years, could catch my own dinner and cook it up by the age of 8. Hospitality was a given. People, few and far between depended on each other for life itself. Powdered milk Nasty! (once a month trip into Fairbanks if we could make it out) The south, at least this part, I have noticed is though milder, the same. Everyone hunts and fishes, and actually Eats what they catch! (don't tell anyone in Washington, they would be Outraged!) There is little waste here, all the parts will find a way to be used. Neighbors rely on each other to allways "keep an eye", and are so friendly and helpfull. It seems that like in Ak., people here truly Get it, life is about living, and all those around you are part of it. not seperate from it. EWWWWW! I sound close to preachy! Please Stop me! Thank you joiei, for the great tips. I was grinning as I read your Polenta line, I tried to tell a friend of mine in Wa, who Loved Italian and wrinkled her nose at me when I mentioned yummy grits,(I could just see it through the phone) that polenta and grits are basicly the same thing, kissin cousins, and she would have None of hearing that! I guess grits are the red-headed stepchild. I gave up. We are off to Little Rock, the airport again, next week, I am looking forward to finding and Asian market and *fingers crossed* either Korean or sushi.

Thank you, these I have learned. 1) I can't stand anything sweet in my drink, Love tea with lots of lemon. (I get very strange looks for that one!) 2) Grits mmmmmmmm can't get them up north, they don't even know what they are! 3) bbq means cooked on a grill and in the case of pork, smothered in sause. I have come to understand, it's entirely different here, meaning; smoked? no sause? and unbelievably delicious! The kids, however, don't care for it. Just as well, more for me!

*swooning* OOOOOooohhhhhhhhhh please, say it again! [Elvis]Thankyou, thankyouverymuch[/Elvis]. I am truly honored to have coined a phrase . ( just don't check the dictionary, I doubt it is in there, simply inadequate words to describe feelings those pics evoke) Thank heaven for FoodPorn!

nonblonde007: This probably isn’t what you are looking for: clean-out-the-fridge red curry scrambled eggs. These are different every time, a great way to play with Thai curry flavors, and one of my absolute favorite things to eat. Today's version: mash Thai chiles, ginger, shallot, garlic, shrimp paste, palm sugar and salt in the mortar. Crack coconut cream, fry the paste, season with fish sauce and roasted chile paste, lower the heat, scramble the eggs low and slow, and top with basil chiffonade. Lime wedges would have hit the spot, but we were out. ← C. sapidus, That sounds like a wonderful combination that I will have to try. BTW, Your's are my favorite posts, I can now look at a photo and know that it is one of your creations not by just the quality of the picture, but by the creativity and downright pornographic edibility of your food! (I almost feel like one of the old Elvis fans when he would walk on stage and they would scream, cry, faint and be transported to some strange euphoric existance)

I am Starving here........Someone please post breakfast pics, I need inspiration quick!

OMG! Finaly shaking myself out of a daze.......... chicken fried heaven, I Must have that!

Pan Thank you for this link. What a wonderful read and great pics. Love living vicariously! Brenda

On a more serious note. We all know that down the line our fish and meat products have been handled many times by many hands. We hope that all safety protocol has been followed. We realy don't Want to think any further than that, and so don't. However, I don't want to see another shopper handling this raw material. If I did, I wouldn't choose to buy my meat there, unless I was going to cook it to death, which I rarely do. I have asked for gloves in the past and have been given them, more for the consideration of other shoppers than myself.

It's five seconds. ← Acording to my three sons, there are some guidelines her: If it's a cookie........up to 30 minutes, if the dog hasn't gotten it yet. If it's pizza.............24 hours is perfectly acceptable if you blow it off first. Anything gooey.......Don't touch and deny knowledge. Mom will pick it up when she notices the ants.