Steaks & Other Things: Food & Drink Thread

[AncientwisdomParticipant 6089]

I was going to put this in the Fun Stuff forum, but most other forums dont get much play.

Please share your favorite, easy, go to dishes and drinks that you make.

Been having steak lately. Very simple:

New York Cut drizzled in olive oil, salt and pepper massaged in.

Sear each side as HOT as possible.

Slow cook to medium rare over cover to cook through the thicker cuts.

Then I carmalize yellow onion in olive oil and light salt and pepper.

Sautee spinach in said pan with olive oil….VERY rich to the taste.

Rum and coke over ice.

I also love lamb, my father was from a Meditereanean country and lamb is a very central part of many dishes.

Personally, being a single dude Ive only made it a couple of times. If its a lamb chop I have it with mint jelly.

What do you guys make?

Resident cynic.

[FunInTheSunParticipant 8286]

Man, I haven’t had a steak dinner in a year. You’re killing me w/ that recipe! I think I’m only good for cooking bacon, scrambled eggs, and spaghetti.

Spaghetti: I boil a pound of spaghetti in a large pot of water and add a bit of salt. I fry up ground turkey meat with chopped onions, drain the oil, and add it to any store brand spaghetti sauce. I also add about a cup of sugar and a can of diced tomatoes to the sauce and heat it up slowly on low heat. I put the cooked spaghetti on a plate, and pour some sauce on it. Bon appetit! I like to drink apple/grape juice with this.

"I saw that there comes a point, in the defeat of any man of virtue, when his own consent is needed for evil to win-and that no manner of injury done to him by others can succeed if he chooses to withhold his consent. I saw that I could put an end to your outrages by pronouncing a single word in my mind. I pronounced it. The word was ‘No.’" (Atlas Shrugged)

[hmskl’dParticipant 6414]

The slow cooker is a Marvelous Machine (it doesn’t get any easier than this)
*two to three pound boneless pork roast (defrosted) in fridge if it has previously been frozen
*a small packet of pork seasoning mix (for slow cooker) available at most grocery stores (the packets tell exactly how much water to add ..usually a cup)
.. if you can’t find these pork packets just add a packet of dry onion soup mix over the roast in crock pot and a cup of water
*4 cups total of cut up raw potatoes, celery, carrots. onion slices spread over and around roast in cooker
*cover (and keep covered) and cook in the Crock-Pot for 4 hours on high or 8 hours on low until internal temp of meat is 165 degrees
use a little meat thermometer (available anywhere)
this meal goes very well with a side dish of jello (orange looks nice)
add a couple of dinner rolls from store or sliced italian bread
wow … it’s nice to arrive in the kitchen late in the afternoon and smell this feast percolating 😀
after a nutritious meal like this splurge on a small banana split ..

If you prefer beef roast, you can substitute a beef Chuck Roast for the pork … use a beef roast seasoning mix packet … everything else is the same .. enjoy!

[RoyDalParticipant]

Chili, Indian curries, pizza — all home made. Quiches, but I like the ones from the store better than mine.

Society asks MGTOWs: Why are you not making more tax-slaves?

[ILiveAgainParticipant]

Chicken Tikka, Coconut & lime rice homemade.

A decent beer …. not that crap you get across the pond ?

[RoyDalParticipant]

ILiveAgain wrote:

A decent beer …. not that crap you get across the pond ?

American beer tastes like soap to me. I think it must be all those additives. I only drink beers imported from countries with draconian purity laws.

Society asks MGTOWs: Why are you not making more tax-slaves?

[AncientwisdomParticipant 6089]

A decent beer …. not that crap you get across the pond

My favorite was always New Castle. I cant STAND the “micro brewery/CRAFT” beer that is all the rage here in the states for the past decade. Like roydal said – soap water. Havent drank beer in a while. Just makes me feel bloated and doesnt get the job done.

Resident cynic.

[AncientwisdomParticipant 6089]

RoyDal wrote:

Chili, Indian curries, pizza — all home made. Quiches, but I like the ones from the store better than mine.

The best home made pizza I ever made went down as follows:

Pesto sauce substituted for marinera (a high caliber pesto…dont substitute)

Slices of red onions and tomatoe

Chunks of feta cheese

Sprinled in spinach sauteed in olive oil

I might have added pitted black olives as well.

Rich as f~~~…

Down with a glass of pinot noir or a good cab.

Resident cynic.

[RoyDalParticipant]

Ancientwisdom wrote:

Down with a glass of pinot noir or a good cab.

Go with the red in this case.

Have you ever tried pesto with bacon pizza? Heaven!

Society asks MGTOWs: Why are you not making more tax-slaves?

[FullMetalExoParticipant 2383]

In a hot day, using blender, I usually take any ice cream I got at home, and mix it with apple juice, apples or bananas.
Depending on what I have on that day If i feel like drinking something cold instead of eating ice cream.

Fried fatback (with skin) with eggs fried with it, fried onion circles, dark bread with butter. (everything natural/local latvian ingredients).
Tomatoes, leek.
Sometimes I go with making a salad – corn, tomatoes, dill, parsley, pickles, some spinach leaves, etc. etc. everything goes depending on wants. With sun flower oil, mayonnaise, or sour cream.

Pelmeni. Nuff sayed. (grinded meat in dough, bachelor’s choice N.1. simple to “cook” already made/frozen ones.)
All kinds of meat (pig, chicken, cow etc.) boiled, fried, sausages etc. with potatoes or kasha (grains) or spaghetti .

Green. Mint, Black, Grey, Forest etc. Right now Im mostly drinking green tea, and just clean water.
Sometimes, coffee with milk or cream.
Kvass, juices, cola.

A bit of Hennessy once in two weeks with all kinds of cheese.

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[AncientwisdomParticipant 6089]

Just tried something that isnt really a DIY from scratch dish, but was so damn good.

Jalapenos stuffed with cream cheese wrapped in bacon. Was going to use this as an appetizer with tacos, but I dont eat such large portions.

F~~~ing delicious.

Resident cynic.

[BritGHOWParticipant 2566]

My kitchen is my second toystore, George Foreman, slow cooker, steamer, combi-food processor/blender and an egg boiler/poacher/hotplate. Still need to get makers for bread and ice cream and a decent coffee machine but between that lot and the traditional oven/hob and the microwave, combined with an early start on cooking with my grandparents and the wonder of the internet I can manage just about everything that takes my fancy.

[Big Viking Chef BVCParticipant 1286]

Ancientwisdom wrote:

Jalapenos stuffed with cream cheese wrapped in bacon.

I believe they call that “grasshoppers” in Texas, and it is a staple finger food at tailgate parking lot parties outside football stadiums from what I have heard. I like to mix a little garlic into the creamcheese, and I use seasoning salt and cracked pepper on the outside to season the bacon. Indirect heat on the BBQ, and the bacon provides the smoke. Love those things! Great post!

Here, in my opinion, are the two must have books on BBQ for the serious outdoor chef. I have friends who have opened restaurants and started catering businesses with the information within.

BVC

Swallow this RED PILL ===> Men will lay down their lives for their brothers, their women and their children. This makes Men useful as slaves. Women will lay down their lives for ONLY their children. To expect more from women is just a FANTASY created by society and reinforced by the unconditional love that we experienced from our Mothers. The key to freedom is the understanding that the woman you meet is not going to fantastically love you like your Mother did. If you buy into the fantasy, then she is your new master. If you do not buy into the fantasy, then she is nothing, and you retain your freedom.

[Jon the Ex-SquidParticipant 298]

I have a few go-to dishes.

Spicy Italian sausage, cut into bite-sized chunks and cooked in a pan with onions. Once the sausage is done, I use the grease to cook thinly diced potatoes until they caramelize on the outside (they don’t need to be cooked until soft). Then I throw it all into either a pot (on low) and cover or into a crock-pot (on high) for an hour along with some diced green/red/yellow peppers.

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Dice thick-cut bacon and cook till slightly crunchy. Turn down the heat and add in onions and a ton of garlic. Cook until the onions are clear. Then add some butter and/or extra virgin olive oil, pre-cooked, pre-cleaned shrimp, and diced tomatoes. Simmer on low for about 5 mins. You can toss the shrimp in frozen too and simmer for 10 mins instead. Add everything (liquid included) to your pasta of choice and sprinkle with freshly shredded parmesan cheese.

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Pre-heat the oven to 400. Lay out strips of thickly-cut bacon onto a baking sheet with high-ish sides. Sprinkle some rum onto the bacon, then sprinkle some brown sugar on top of the rum. Cook until its done (usually 10-15 mins). Candied meat sticks. Tastes great cold right out of the fridge.

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Tuna-noodle casserole: Cook egg noodles as per the bag’s direction. In a casserole dish, mixed the egg noodles, 1 can of cream of mushroom and one can of cream of celery, and several cans of tuna (chunk in oil is best). Mix in some frozen peas and freshly sliced mushrooms. Sprinkle some breadcrumbs on top, cover, and bake at 350 for about an hour. Good comfort food on a damp, rainy night.

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Wrap turkey bacon around hot dogs for a quick microwave meal.

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Green bean stew: 1 pound of browned ground beef, 3 cans of green beans, a can of diced tomatoes, a whole onion diced, and a box of beef stock. Cover in a pot and cook on medium-low for an hour.

—

Fastest meal ever: Grab a rotisserie chicken on your way home from work or use leftover chicken from another meal. Stove top stuffing – use chicken stock instead of water and mix it together. Add in the chicken and some broccoli. Nuke in the microwave for 10 mins. Mix and enjoy your quasi-Thanksgiving dinner (add gravy if you’d like).

[Jon the Ex-SquidParticipant 298]

Oh, and for steaks I prefer crusting a nice ribeye with chunks of blue cheese and a little balsamic vinegar. Seer on both sides in a very hot pan, sprinkle the balsamic vinegar on and cover with blue cheese, then cook in the oven on medium until its done to the level you prefer. I like mine medium rare, so about 5 mins work.

[EscapedMentalPatientParticipant 1489]

Ancientwisdom wrote:

I was going to put this in the Fun Stuff forum, but most other forums dont get much play.

Please share your favorite, easy, go to dishes and drinks that you make.

Been having steak lately. Very simple:

New York Cut drizzled in olive oil, salt and pepper massaged in.

Sear each side as HOT as possible.

Slow cook to medium rare over cover to cook through the thicker cuts.

Then I carmalize yellow onion in olive oil and light salt and pepper.

Sautee spinach in said pan with olive oil….VERY rich to the taste.

Rum and coke over ice.

I also love lamb, my father was from a Meditereanean country and lamb is a very central part of many dishes.

Personally, being a single dude Ive only made it a couple of times. If its a lamb chop I have it with mint jelly.

What do you guys make?

Good god man. My stomach just had an orgasm. That all sounds beyond delicious.

Sometimes I like to do a seafood only night.

I’ll take large white mushrooms, remove the stems, stuff with crab, garlic, paprika, cream cheese, put in oven on broil; just as it starts to brown, baste quickly with garlic based olive oil and sprinkle quickly with mixed pepper.

Put an inch of cheap white wine or champagne, with a diced medium onion, and two finely diced cloves of garlic in a large pot, bring to a rapid boil, slam two pounds of live de-bearded mussels in there, put the lid on, and just check periodically for a second or two to see if all the mussels are open, then done.

Deep fried strip clams, and I’ll do Yam Fries on the side.

[Anonymous 9]

Crab cakes are my go to dish.

Chicken of the sea premium crab meat, or any premium crab meat will do. Clean, and pick out the remaining shells, which shouldn’t be that much.

Old bay crab cake mix.

Mix together, and add some hot sauce to your mix, and maybe a little flour to batter to keep the cakes together.

Turns out pretty good for me.

[AncientwisdomParticipant 6089]

Damn, all of these recipes sound really good. Going to post a few more in a minute.

Resident cynic.

[AncientwisdomParticipant 6089]

Good god man. My stomach just had an orgasm. That all sounds beyond delicious.

I just made the steak and carmalized onions again last night, only I noticed two 20 something Brazillian girls moved next door. So I left my door open when cooking. The girl walked by twice and stopped and peeked into my apartment telling me how good it smells lol. Like Pepe Le Peui juices…All giggly and s~~~. The second time she did it I asked if she wanted some, a bit forward since I dont even know her name. She politely said no thank you as her friend giggled… Cooking more often with the door open now.

Some good sides:

Spinach & Cheese Stuffed Roasted Tomatoes

– medium sized tomatoe, cut in half

– gut the insides (you want ALL of the watery insides out, so it doesnt fall apart when cooking) I just use my finger to get it all out

– brush the outside of tomatoe in olive oil

– sautee spinach in olive oil and garlic salt

– stuff the inside of the tomatoe with feta or parmesean cheese ( feta wont melt so well)…make layers of cheese then spinach on top of one another packed tight (spinach/cheese/spinach/cheese)

– sprinkle in garlic salt, place on cooking tray in oven over bake for 4-6 minutes allowing the tomatoe to soften and cheese to melt.

Glazed Red Onion – this sounds so simple but I could literally eat three whole onions prepared this way. It only turns out this well on a bbq though.

– red onion sliced in half

– glaze in olive oil and garlic salt

– place face down on a bbq grill and allow to cook for 20+ minutes. What your going for here is to slowly cook out all of the acidic elements and your left with nothing but a sweet, buttery tasting onion

Delicious!

Resident cynic.

[Anonymous 29]

6 hour slow bake pork belly.

Marinade belly for a minimum 24 hrs with you own choice of marinade sauce + half glass of virgin olive oil + half glass of white balsamic vinegar.
Cross hatch skin with sharp knife beforehand.
Do not throw away marinade sauce as you will need it for baking stage..

Baking:. . oven at 140
Place pork belly skin up in tray.
Pour marinade in tray but leave at least half inch of pork belly above surface of marinade.
Rub lots of salt into the cuts.
Use foil to seal tray.
Bake for four and half hours.

Prepare vegetables of your choice in large chunks while baking the belly.
( my preference . . . pumpkin, potato, onions, yam or taro.

After baking for 4 and a half hours remove belly from tray. Place all vegetables into tray and place belly skin up on top of vegetables.
Bake for another 1 and a half hours with no foil covering the tray contents. You want the skin crispy.
This is the basic way of doing good pork belly bake but do not forget details like checking how well the meat is cooking and adding
any other necessary ingredients to your taste.

Bon apetit.

ps: if this subject comes up again, I’ll give directions how to do Samoan,Tongan or Maori hungi.

[Author]

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