Food

[Dan R]

A restaurant around here does them over bread....delicious.

Works equally well over a fresh Saltine IMO.

Dan

[geoffbot]

So the bearnaise split but I just mixed it back in. Sensational chips - just amazing - the oven is the way.

[CanadianStraps]

So the bearnaise split but I just mixed it back in. Sensational chips - just amazing - the oven is the way.

Looks fantastic Geoff. Chances are you added the fat into your sauce too quickly. You have to add the butter or oil very gradually in an emulsion to ensure it remains cohesive. I struggled with this quite a bit until I sorted that bit out. You can also fix a separated sauce with a small amount of cold water or cream and the whisk it back together. Don't discount the complexity of a good sauce: they are often the most difficult part of a meal to perfect.

[Raza]

Cooked this for dinner Thursday night:



Crispy seared catfish over a freekeh and collard greens salad with a Meyer lemon glaze. Delicious. Up until I made that, I didn't know what Meyer lemons were or what freekeh is (I'm still fuzzy on that). If you have the ability to get Blue Apron, do it. It opens up a whole new world of food and cooking techniques. I can't praise this service highly enough.

[geoffbot]

Yes - that's exactly what happened actually KC. Sauces are indeed tough to master - I once winged a pink peppercorn sauce that was *utterly vile*. Practice required methinks.

Mate those chips though - I cannot explain how good they were. The oven really is the way, for steak too - it comes out perfectly.

[Raza]

Yes - that's exactly what happened actually KC. Sauces are indeed tough to master - I once winged a pink peppercorn sauce that was *utterly vile*. Practice required methinks.

Mate those chips though - I cannot explain how good they were. The oven really is the way, for steak too - it comes out perfectly.

Fries in the oven, yes. All the flavor, a ton less calories. But a steak? Do that on a grill pan with coconut oil. Amazing facsimile of a real grill and much less smoke than with olive oil.

[geoffbot]

Fries in the oven, yes. All the flavor, a ton less calories. But a steak? Do that on a grill pan with coconut oil. Amazing facsimile of a real grill and much less smoke than with olive oil.

Ah - this was a big lump of steak - seared for a minute or two each side then put in the oven, and basted with butter. Trust me...

[CanadianStraps]

Ah - this was a big lump of steak - seared for a minute or two each side then put in the oven, and basted with butter. Trust me...

I trust you. This is essentially the best way to make an even medium rare steak on the grill. Sear it, and move it off to a cooler spot to 'bake' for a bit.

[Henry Krinkle]

Cooked this for dinner Thursday night:



Crispy seared catfish over a freekeh and collard greens salad with a Meyer lemon glaze. Delicious. Up until I made that, I didn't know what Meyer lemons were or what freekeh is (I'm still fuzzy on that). If you have the ability to get Blue Apron, do it. It opens up a whole new world of food and cooking techniques. I can't praise this service highly enough.

For the brief time they are available up here each year meyer lemons turn up in all sorts of things we make. They are lovely. Freekeh can also be quite good.

[geoffbot]

Because nothing says love like both tucking into deep fried cheese.