Thread: steak au poivre with roasted potatoes

You ask the questions, we'll answer as best we can

Originally Posted by celticstone

Some men never learn how to cook because they believe its a womans thing.

Yeah, most of the best cooks around here are men --guys that can go kill a deer and turn it into something special. I had a brother-n-law that was a real man's man --carpenter, hunter, trapper, shrimper, built aluminum boats, into black powder before it was cool, --and he could cook like a champ --mostly meat stuff --best alligator tail and deer I ever had --and the seafood --don't forget about the seafood. later,

Justin

the biggest secret to cooking is all about taste, man. you just remember all the things you liked growing up. sweet and sour go together good, sweet and salty do too. but sour and salty, nope. thats it, its about ripeness and freshness of food combined with the flavors you like, grasshopper.

well guys, think im out for the evening but justin, if you ever got any questions about cooking or just want to shoot the breeze, toss me a pm and Ill answer any food questions you got. Enjoy

You're from Louisiana Justin. Gumbo is one of those foods I identify with Louisiana. Making a roux (that's roo, like kanga-roo) is dicey. It's Cajun napalm! Don't splatter it, or you'll learn not to the hard way, right? And you stir, and stir, and stir until your arm is about to fall off, then stir some more.

Just mix the flour & oil together in a 9x9 casserole dish, toss it in a 350 degree oven, stir every 10-15 minutes. While your roux is cooking, you can be chopping the trinity (onion, bell pepper, celery) and save some time.

Take the trinity, replace celery with carrot and you have a mire poix (mih-ruh-pwah). The flavor is a little different.

I like those simple-but-good recipes --thanks Jeff. To Sensei_kyle , looking back on the thread I started ,Quick Marinade for Ribeye, I didn't give you enough appreciation for the expert advise you gave --mostly because I hadn't read the full thread. I gave it to Jeff(and he deserved it) but I didn't give it to you. So much respect Sensei.

Justin

Originally Posted by celticstone

the biggest secret to cooking is all about taste, man. you just remember all the things you liked growing up. sweet and sour go together good, sweet and salty do too. but sour and salty, nope. thats it, its about ripeness and freshness of food combined with the flavors you like, grasshopper.

It is all about the taste. Keep it simple, don't over do things. Let the natural flavors come out. Use things to highlight flavor, make it pop a little more. Use too much & you cover things up.

Thanks to both Jeff and Kyle ---I think I'm finished for the food discussion tonight --but tomorrow I might start a thread on Grilled Salmon or clam chowder. Thanks again,

Justin

Originally Posted by celticstone

the biggest secret to cooking is all about taste, man. you just remember all the things you liked growing up. sweet and sour go together good, sweet and salty do too. but sour and salty, nope. thats it, its about ripeness and freshness of food combined with the flavors you like, grasshopper.

I have to disagree with sour and salty. My mother made a great sauerbraughten (sp?) that we salted on our plates and it rocked.

never tried that one rich sounds like a good german dish. I think my sour and salty experience has mainly been with mexican candy, which doesnt really taste like candy to me. i still have some stuff to learn.