chrisj1968 Posted August 7, 2016 Share Posted August 7, 2016 I usually eat Salmon for lunch due to my intestinal surgeries. its soft, easy to digest and tastes pretty good. I use several seasonings, not all at once but usually I use; 1 or 2 salmon fillet sections 1. Cedar Plank salmon seasoning & garlic salt (to taste). But I use a light sprinkling of it and/or 2. fine or coarse ground malabar black pepper and/or 3. Onion and Herb Mrs. Dash (non salt seasoning) and/or 4. Lawry's California season salt. I bake it for about 15-20 minutes in an oven or 25-30 in my special cooker to get a nice crisp edge. I'll try to post a picture ASAP of my seasonings. Link to comment Share on other sites More sharing options...
+Gary7 Subscriber² Posted August 7, 2016 Subscriber² Share Posted August 7, 2016 You get yourself a Porterhouse Steak as shown below Marinate it with a mixture of Italian Dressing and Jack Daniels overnight then salt and pepper and place it on a grill till it is done. Link to comment Share on other sites More sharing options...
chrisj1968 Posted August 7, 2016 Author Share Posted August 7, 2016 7 minutes ago, Gary7 said: You get yourself a Porterhouse Steak as shown below Marinate it with a mixture of Italian Dressing and Jack Daniels overnight then salt and pepper and place it on a grill till it is done. Trick: take kosher salt and liberally cover with salt on both sides. refrigerate 1 hour for every inch of thickness ( 1.5 inches = 1.5 hours). wash off salt and cook to desired style. salt will tenderize the steak and if you do this to even the WORST cut of beef, it will turn out like the best cut of beef. the salt breaks down the proteins and takes away the toughness in bad cuts of beef. (you can use this technique on ANY cut of beef) Steven P., +E.Worm Jimmy, Circaflex and 1 other 4 Share Link to comment Share on other sites More sharing options...
Forceblock87 Posted August 31, 2016 Share Posted August 31, 2016 Vegetarian MUST DO recipe: Ingredients: 2 cups red lentils, sorted and rinsed 2 tablespoons extra-virgin olive oil 1 yellow onion, finely chopped 1 teaspoon whole cumin seeds 1/4 teaspoon ground cardamom 4 cloves garlic, finely chopped 2 tablespoons finely chopped ginger 4 cups low-sodium vegetable broth 1 1/2 cup chopped tomatoes, with their juice 1/3 cup chopped fresh cilantro 1 teaspoon ground turmeric 1/4 teaspoon fine sea salt 1 jalapeño pepper, stemmed, seeded and finely chopped Method: Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Ladle into bowls and serve. +E.Worm Jimmy 1 Share Link to comment Share on other sites More sharing options...
Draconian Guppy Posted January 13, 2017 Share Posted January 13, 2017 (edited) Slow roast pork ribs with smoked paprika (substitute for liquid smoke, hate that stuff) and tony chacheres chilli. Bonus: trying to make sweet potatoe chips: +Raze, +John. and Victor Rambo 3 Share Link to comment Share on other sites More sharing options...
+John. Subscriber¹ Posted January 13, 2017 Subscriber¹ Share Posted January 13, 2017 3 minutes ago, Draconian Guppy said: Slow roast pork ribs with smoked paprika (substitute for liquid smoke, hate that stuff) and tony chacheres chilli. Bonus: trying to make sweet potatoe chips: I'll give this a go at the weekend I think. Can't be bothered to do that after a day at work! Link to comment Share on other sites More sharing options...
Draconian Guppy Posted January 13, 2017 Share Posted January 13, 2017 4 minutes ago, John. said: I'll give this a go at the weekend I think. Can't be bothered to do that after a day at work! I just slip it in the oven and go to work, come back, magically done. Victor Rambo and +Raze 2 Share Link to comment Share on other sites More sharing options...
FiB3R Posted January 13, 2017 Share Posted January 13, 2017 (edited) Instant noodles "Chicken" flavouring (included) 3 Pints of water Break noodle block into 1/4 and add to the water Bring water to the boil, add noodles and "flavour" then simmer until the water is gone. Meanwhile... 3 large free range eggs Splash of milk Knob of butter Salt Pepper Mix them up then scramble in a non-stick pan until bouncy. Add the scrambled eggs to the instant noodles, and mix gently. Stand back and marvel at your creation. Spend the night begging your gut, ####hole and significant other for forgiveness. Link to comment Share on other sites More sharing options...
Draconian Guppy Posted January 13, 2017 Share Posted January 13, 2017 4 minutes ago, FiB3R said: Instant noodles "Chicken" flavouring (included) 3 Pints of water Break noodle block into 1/4 and add to the water Bring water to the boil, add noodles and "flavour" then simmer until the water is gone. Meanwhile... 3 large free range eggs Splash of milk Knob of butter Salt Pepper Mix them up then scramble in a non-stick pan until bouncy. Add the scrambled eggs to the instant noodles, and mix gently. Stand back and marvel at your creation. Spend the night begging your gut, ####hole and significant other for forgiveness. Looks yummy! Protein on carbs! this is sorta like a no meat version/asian of Pasta Carbonara: http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe.html FiB3R, +Raze and Victor Rambo 3 Share Link to comment Share on other sites More sharing options...
FiB3R Posted January 13, 2017 Share Posted January 13, 2017 (edited) 8 minutes ago, Draconian Guppy said: Looks yummy! Protein on carbs! this is sorta like a no meat version/asian of Pasta Carbonara: http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe.html Ha!, that looks a lot easier on the stomach I also drank this with it, rather than a nice glass of sauvignon blanc Draconian Guppy 1 Share Link to comment Share on other sites More sharing options...
Draconian Guppy Posted January 13, 2017 Share Posted January 13, 2017 darkside lover ! FiB3R, Victor Rambo and +Raze 3 Share Link to comment Share on other sites More sharing options...
FiB3R Posted January 13, 2017 Share Posted January 13, 2017 (edited) 6 hours ago, Draconian Guppy said: darkside lover ! Darkside noob, tbh. I've been trying random bottles here and there over the last year, and they have always gone down pretty well. This stuff was particularly nice, actually. I even went back and got some more P.S. Can't edit my first post, but it's supposed to be 300ml of water, not 3 pints. Not that I'm actually offering up genuine cooking instructions for instant noodles. Edited January 13, 2017 by FiB3R Draconian Guppy 1 Share Link to comment Share on other sites More sharing options...
CrashG Posted February 9, 2017 Share Posted February 9, 2017 Pan Seared Oven Roasted Pork Loin Roast Pat roast dry and season with whatever dry spices you prefer, let sit at least a couple of hours (overnight is better) in the fridge in a air tight container. I like McCormick Grill Mates Roasted Garlic & Herb Seasoning Also I use about half of a whole loin roast (about 8-10”) Preheat oven to 300 degrees Heat about a Tbl spoon of oil on the stove top in a cast iron skillet and sear all sides of roast including the ends Put skillet in preheated oven for about 20 minutes per Lb, turning roast every 10 minutes on each side/ends Cook until internal temp reaches 145-150 degrees (about an hour and 20-30mins) Remove from oven and let rest 15-20 minutes Slices should be no thicker than ¼ inch, serve and enjoy! Link to comment Share on other sites More sharing options...
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