lol. I had a room mate in college like that. He'd cook steaks and I'd say "I like my steak dead but not cremated. This should be served in an urn." :lol: He'd see me with a rare steak and say "you're mind as will just cut off a piece form a live cow."
Don't tell me you've never eaten Steak Tartar? For steaks it's medium rare...:icon_banana::icon_banana: I'll settle for medium but not rare, medium well or well done.
If I see a touch of pink I will not eat the steak. The way to eat steak is get it perfectly medium well then dump two tbsp of steak spices and five tbsp of garlic on top :yes:
That's some good ****...everyday I wasn't doin battle with the Commie horde, I'd goadda the ville right outside our compound to a little noodle cafe and have a bowll of that. Mama-san had a way of mixing Vietnamese herbs and spices with the noodles and bean sprouts and thinly sliced sweet meat, along with VN hot peppers. Teh Yummy!! I've found a place here in San Antone that approximates that. :yes:
Halibut is on sale so I bought some. $12.99 lb. on sale. :icon_eek: If anyone has a really good Halibut recipe, please post it. I'm gonna check around for something different too. Want to find a really good marinade.. cause I might just let it sit overnight in the fridge.
I liketa do this with Mahi Mahi; Remove the fish skin. Add/sprinkle what ever spices turn you on on both sides of the fish. Place on a sheet of foil. Fold the sides of the foil up. Place several pats of butter on and around the fish, using the "P for Plenty" formula. Place on a grill, close and let cook for 7 minutes on both sides. I use a jar of Roumalade that I heat a little and spread over the fish. I also like to place a jumbo shrimp over the top of the fish. Anahoo, that's what I liketa do :yes: Bon Apetite!! :icon_toast: :flag:
Thanks Toby... Mahi Mahi is fabulous grilled!!! I also found an Alaskan Halibut marinade which sounded good... but since I don't have all of the ingredients and don't want to go to the store, I'm going to concoct something using a little bit of an apricot glaze marinade that I have here... I'll let you know how it works. I might add a little soy sauce ginger garlic sea salt pepper If it's not too sweet, I'll add a tiny bit of brown sugar
Never mind the apricot glaze marinade...:lol: Whew! Just checked it out. Strong! It might work with beef or chicken... but not as a fish marinade... :no: :icon_eek: I found a lemon herb marinade in the cubboard that is a lot lighter... I can work with this.
I agree :yes: Top Ramen is a poor sustitute, but I add the bean sprouts, watercress, five spice, shoyu, and various hot spices, and whatever "meat" is handy; usually a can of tuna or acuppola hot dogs. Then I start cursing in Vietnamese and somehow the memories come flooding back!! :icon_eek: :icon_tease:
I have never tried Pho. I found this recipe http://www.epicurious.com/recipes/food/views/233548 Next week is supposed to cold here.....I think I might give this a try. What do you experienced Pho eaters think about the recipe?:yes:
That looks awesome! I have never tried it but maybe I could get it at either www.sunsetfoods.com/ Sunset is where I buy most of my meats and seafood......guaranteed to be the best. Or we have a friend that owns a fish market in the city. www.dirksfish.com :yes:
Hey Toby!! Does it look like it would authentic tasting to ya? I usually make a beef and veggie soup with shank, which is kind of a pain in the ***, so I figured I might give this a whirl!:lol::yes:
I agree with ya LG!!!! Medium rare is yummy......:yes: PS~~How's your headache?:lol::icon_tease::lol:
Medium rare is such an american thing to do. Here most restaurants will tell you to F off if you ask for anything under medium.
