^i think some apple pie recipes have gelatin in em
Printable View
^i think some apple pie recipes have gelatin in em
There used to be some "What are you pulling from your garden?" threads, with some cool pics. But I can't find them any longer.
I went to Elway's once, and I just don't get it. $50 for a steak that I could make just as well at home (it's not like steaks are hard - just buy good meat, get a good sear and don't overcook it), and more for sides that I could make much better at home (the broccoli was so overcooked it was almost grey). It wasn't bad, other than the broccoli, but it seems like a place for rich people who don't know how to cook.Quote:
Originally Posted by Beer Drinker
I've always had a pretty favorable impression of both the Elway's spots. Have had some really good meals there and always gotten solid service. That said, virtually all of the times I've been there have been on other people's tabs so my perception of value may be a little skewed.
This pretty well sums up my opinion of steakhouses in general.Quote:
Originally Posted by Pegleg
+2Quote:
Originally Posted by Dantheman
I have often thought about catching a cab to a dispensary when I have those 2+ hr layovers. Getting there and back through the tsa mess keeps me from going.Quote:
Originally Posted by BigKuba
Speaking of airport food. I just had a fantastic slice of pepperoni in the Minneapolis airport.
+ infinityQuote:
Originally Posted by Dantheman
I keep em cold until right before cooking. Then I hit them with salt, pepper, and a tiny sprinkling of white sugar in order to get that nice caramelized exterior. After that they go right into a 500*ish cast iron skillet coated with a thin layer of grape seed oil to sear for a minute or two per side. They come out just lukewarm in the center and nicely colored on the outside due to the hot pan and sugar. If they weren't so damned expensive I'd make them a lot more often cuz they're stupid good.
Huh. I'll have to try keeping em cold. I've always heard its best to get them up to room temp..
http://amazingribs.com/tips_and_tech...room_temp.htmlQuote:
Originally Posted by steepconcrete
You should read this: http://www.seriouseats.com/2013/06/t...ing-steak.html. Lots of steak myths busted there.Quote:
Originally Posted by steepconcrete
Huh thanks pegleg
LOL. I wasn't paying either. I went to the Cherry Creek location. It struck me as an equivalent to Fleming's, Ruth's Chris, etc.
I didn't choose Elway's. If I wanted to go to a steakhouse in Denver it would be Guard and Grace. http://guardandgrace.com/
Bavette's in Chicago. http://bavetteschicago.com/
Joe's in Chicago is a good steakhouse. http://joes.net/
There is something to be said for a top notch classic dining experience, with a pro waiter, at a non-douchey, non foodie environment.
Just need to stay out of the chain steakhouses, and go to good ones.
I'm not a chain restaurant guy, steakhouse or not. Sometimes you end up at one tho.
Bavettes is great. The Erie Cafe in chitown is another good classic steakhouse. Old mob joint. No bullshit. Dark. Expensive but if you're in the city I'd recommend it.
http://www.eriecafe.com
Damn, now that looks good and close to the house.Quote:
Originally Posted by Beer Drinker
Employed the kids to help me roll some tamales this afternoon
http://i131.photobucket.com/albums/p...psidq9gdsa.jpg
Nice lookin tamales!
Yeah yummy looking
Fixings for the homemade red chili to simmer the big hunk of swine in for the tamales. They know me when I walk into Savory...
http://i131.photobucket.com/albums/p...pswiafiiu7.jpg
^^^
Kind of surprised you're not toasting and grinding your own chiles for the red chili. Makes a big difference, even over high-end preground chiles like those at Savory. I use a mix of Ancho, New Mexico and Guajillo chiles (plus some canned chipotles in adobo), it only takes a couple of minutes and I think it's worth the extra time.
That said, that still looks like it's gonna be a fine, fine meal.
I used to be a purist and ground all my own chilis in a re-purposed coffee grinder. But then I had 4 kids... :chug:
Fair enough. I just nuke the chiles for 30 seconds or so to toast them (trick I learned from Serious Eats, works like a charm), then toss them in a pot with some chicken stock to soak while getting everything else ready. Before using it, I give it a whiz with the stick blender and use the resulting paste in the recipe. It really only adds a couple of minutes. But I only have one kid, so I can see how even a couple of minutes may make a difference.Quote:
Originally Posted by Cruiser
That's a cool trick! Where ya getting the whole dried chilis? We used to spend more time in Santa Fe and I had no trouble finding a good selection of dried chilis. But we don't get down there anymore since Mrs. Cruiser's folks moved up here several years ago.
Freeze em, then grate w/ microplane or fine cheese grater.