What Are You Eating Today? Part 3

Lois Gilbert · July-13th-2008, 05:18 AM

I'm fasting

Sand · July-13th-2008, 06:10 AM

coffee, 2 ecological eggs, a tomato, a slice of red onion, a tea spoon of chèvre and a couple of slices of bacon from - what should I say - free range pigs.

and BBC - Arts & Ideas - The State of Food

Alastair · July-13th-2008, 11:16 AM

It's a bit of an animal.

Pete C · July-13th-2008, 11:21 AM

Is that the UK version of a Slim Jim?

Sand · July-13th-2008, 11:34 AM

Quote:

Originally Posted by Alastair

It's a bit of an animal.

Actually, I thought it were a brand bull penis. ...turns out it's just a pork salami.

Sand · July-13th-2008, 03:36 PM

Products from bull penises:

Walking sticks is obviously a typical product. Not sure how tall the walkers are.

This is the closest to food - something for the dog to chew on:

Alastair · July-13th-2008, 06:19 PM

I think it's closer to a Slim Jim than what Sand posted

Tonight: Tuna steak, slightly pink in the middle, with veg and potatoes. Yum.

Jimmy Cantiello · July-13th-2008, 08:10 PM

Ron, just to let you know. On the previous "What Are You Eating Today?" thread my post #1069 shows as being posted on July 12, 2008 at 5:14PM on my computer. That was well before your subsequent post of after 10:00PM the same day. I don't know what you're seeing on your computer but I guess we'll just have to chalk it up to cyberspace gremlins at work. The inportant thing is that we're eating well.

Jimmy Cantiello · July-13th-2008, 08:21 PM

Okay, now for the good stuff. I scored a couple of top rounds for london broil. I grilled those two babies up along with a pound of 31/40 count shrimp from which I made three "packets". Aluminum foil laid out, twelve or so shrimp in each "packet". Throw in some minced garlic, some chopped parsley, celery salt, pepper, lemon juice and evoo. Fold the whole deal up and wrap it up again with another layer of foil. After the london broil is done and set aside to rest, the shrimp goes on the grill for, I don't know, maybe six minutes. If I get involved in conversation and finishing up a glass of wine it'll probably turn into eight minutes. It doesn't matter because it still tastes good. Turn the two main players out with a big bowl of Basmati rice and you're in business. What's not to like?

Pete C · July-13th-2008, 08:30 PM

Quote:

Originally Posted by Jimmy Cantiello

Okay, now for the good stuff. I scored a couple of top rounds for london broil.

I always thought it was always flank, but Wikipedia confirms it can also be round. Of course, it's possible that Jimmy wrote the Wikipedia entry on London broil.

Jimmy Cantiello · July-13th-2008, 08:38 PM

http://www.askthemeatman.com/london_broil.htm

shrugs · July-13th-2008, 09:31 PM

Stuffed Artichoke and Boddington's....

Ron Thorne · July-14th-2008, 12:04 AM

Quote:

Originally Posted by Jimmy Cantiello

Ron, just to let you know. On the previous "What Are You Eating Today?" thread my post #1069 shows as being posted on July 12, 2008 at 5:14PM on my computer. That was well before your subsequent post of after 10:00PM the same day. I don't know what you're seeing on your computer but I guess we'll just have to chalk it up to cyberspace gremlins at work.

Yeah, that jibes with what I'm seeing now, but that wasn't the way it looked yesterday. Things were all out of whack, time wise!

Quote:

The inportant thing is that we're eating well.

Agreed!

Peppercorn's Teriyaki (照り焼き) Chicken & Burgers were a hit tonight. The mesquite charcoal imparts a wonderful flavor, too.

Sand · July-14th-2008, 03:37 AM

For breakfast I had the same as yesterday. Eggs and stuff.
It always tastes great and and often keeps me going with a stable blood sugar for 6-8 hours.

shrugs · July-14th-2008, 08:36 AM

last night
beautiful standing rib roast, the butcher found me and my lady a nice one. On sale and the reason I stopped at the store.

Served with a giant locally grown yam and fresh green beans.

shrugs · July-14th-2008, 09:03 AM

this morning I am gonna make pan perdue.

Jimmy Cantiello · July-14th-2008, 09:36 AM

Okay, I give up. What's pan perdue, Purdue brand chicken cooked in a pan?

Pete C · July-14th-2008, 10:05 AM

It's "pain perdu", French toast, literally "lost bread" I think because it's was originally a recipe to save day-old or older stale bread. I think the idea behind chilaquiles is that it was a way to rescue stale tortillas.

clinthopson · July-14th-2008, 12:07 PM

About once a year a young friend comes over and we cook together. He's now 14 and we've been doing this since he was nine.

We gone through all the traditional cuisines and I am out of ideas as to what to do next so I asked him to come up with something. He said "Lobster."

Tomorrow morning we're going over to the big Asian market where they have live fish and are picking up some bugs.

Believe it on not, this is the first time I've ever cooked live lobster. I understand that the best technique is to refrigerate the lobsters and it kind of anesthetizes them. An article I saw in the NYT magazine a coupe of weeks ago said to steam them. SO I am planning on putting them into my big steamer I use for tamales and steam them for 15 minutes. Am I on the right track?

I plan to serve them with lots of melted butter, steamed fingerlings, fresh corn on the cob and slaw with a peach clafouti for dessert.

Any suggestions will be received with thanks.

Valerie · July-14th-2008, 01:00 PM

Quote:

Originally Posted by clinthopson

About once a year a young friend comes over and we cook together. He's now 14 and we've been doing this since he was nine.

We gone through all the traditional cuisines and I am out of ideas as to what to do next so I asked him to come up with something. He said "Lobster."

Tomorrow morning we're going over to the big Asian market where they have live fish and are picking up some bugs.

Believe it on not, this is the first time I've ever cooked live lobster. I understand that the best technique is to refrigerate the lobsters and it kind of anesthetizes them. An article I saw in the NYT magazine a coupe of weeks ago said to steam them. SO I am planning on putting them into my big steamer I use for tamales and steam them for 15 minutes. Am I on the right track?

I plan to serve them with lots of melted butter, steamed fingerlings, fresh corn on the cob and slaw with a peach clafouti for dessert.

Any suggestions will be received with thanks.

depending on the size of the lobsters, they might need less cooking/steaming time. just make sure you don't overcook. i'll be there early!

Pete C · July-14th-2008, 01:08 PM

Quote:

Originally Posted by clinthopson

I understand that the best technique is to refrigerate the lobsters and it kind of anesthetizes them.

The humane way is to put them live in cold water then turn the heat on. They'll pass out before they feel pain and won't flail around. If you're a sadist you can drop them in boiling water. I've never heard that about refrigerating them.

Jimmy Cantiello · July-14th-2008, 01:18 PM

I prefer to steam lobsters. Being a sadist, when I cook lobsters I put one or two inches of water in a big pot and bring it to a rolling boil. I drop the lobster(s) into the pot and quickly cover it. About 15/20 minutes later I extract the lobster(s). They are usually perfectly cooked.

clinthopson · July-14th-2008, 02:43 PM

I've read in a few places about fridging them. Of course you can stab them between the eyes, but my aim isn't that good.

I think I need to get some little necks.

shrugs · July-14th-2008, 05:55 PM

yes, pain perdue is the correct spelling.

My son is 3 today and can make it. Hopefully, he'll have a boy or girl to teach the recipe to.

6 stale slices of french bread soaked in one egg, 1/2 cup milk. maple syrup, cinnamon and vanilla.

ingredients subject to change.

Pete C · July-14th-2008, 09:07 PM

A la recherche du pain perdu.

Gerardo A · July-14th-2008, 09:16 PM

Quote:

Originally Posted by Pete C

I think the idea behind chilaquiles is that it was a way to rescue stale tortillas.

This is correct. I think it's also the idea behind tortilla soup.

Uli · July-15th-2008, 02:24 AM

Bread pudding comes in a lot of variations. Soaked in rum, mmh....

gonzo · July-15th-2008, 03:56 AM

ham and turkey sandwich & ice tea. dinner it was in n out burger.

clinthopson · July-15th-2008, 01:36 PM

Back to the lobsters.

The ones I got today are huge. They weigh in at about 4 1/2 lbs.

I would imagine I should steam them a bit longer. Any suggestions?

I hope we don't replay the scene from Annie Hall.

Jimmy Cantiello · July-15th-2008, 01:55 PM

Yep, they're just gonna take that much longer but make sure you don't over cook 'em. I would suggest when you think they're about done, pull one out and insert an immediate reading thermometer into the thickest part of the tail. It should read right around 180 degrees.