What next?

Joel Ferman · March 2003

Well spring break is over.... back to work with the egg.
Anyone have any reccomendations or suggestions on something for me to try?
I am open to JUST about n e thing.
-Joel

Unknown · March 2003

Joel Ferman,[p]Turducken. The Mount Everest of meat.[p]
This was my effort:[p]http://benedict.isomedia.com/homes/stepscot/Index.htm

Nature Boy · March 2003

Joel Ferman,
Looking for something new? Squid of course.
You'd be suprised how tender they can be. Good fer ya too.
Chris
[ul][li]Squidly diddly[/ul]

TRex · March 2003

Joel Ferman,[p]I fell in love with portabella mushrooms this weekend. Cooked them Sat. and Sun. night. You've probably already tried these, but if you haven't, they are quite a treat.[p]I marinated them for about 10 mins in Italian salad dressing, cooked gill-side down for 3 minutes at about 450 F, flip, add whatever toppings you like (I used Chevre' goat cheese), and let cook another 5 minutes or so (I used 3 minutes for the second side Sat. night, but found Sun. night that 5 mins. makes for a more tender & juicy shroom.[p]Yum. Yum. Wife was very pleased too.[p]TRex

Unknown · March 2003

Joel,
With all of the talk about smoking a corned beef to make pastrami recently, I decided to give it a shot this weekend. I bought one of them thar pre-brined briskets for about 99 cents a pound from the local grocery store, rinsed it and smoked away. Came out great and has a ton of flavor. Makes for awesome sammich with horse radish...[p]Anyways, I pulled it off at an internal temp of 165. Next time I will shot for 185 or 195 so that more fat can rend from it but I will definitely be doing more of these. They're cheap, easy and very delectable.[p]Beers
Matt.

Lawn Ranger · March 2003

Joel Ferman,
It's nothing exotic, but I still really like pork tenderloin marinated in Raspberry Chipotle Sauce with just a dab of mustard and a dash of Balsamic Vinegar. Marinade for several hours, add a good covering of fresh ground black pepper, spiral wrap with bacon and then...grill. I usually use tenderloins in the 1pound range, so they don't take long. Man, I'm getting hungry![p]Happy Trails,[p]LR

Wise One · March 2003

Joel Ferman, I'm going tobe like your mother - EAT YOUR VEGETABLES! Peppers, asparagus, onions, tomatoes, carrots, squash, eggplant and other vegetables are great marinated in a Balsamic Vinegarette dressing and then grilled. Using a holey wok basket makes it even easier.

Unknown · March 2003

Joel Ferman,[p]My suggestions are ...
Use a WOK to make a dish of your choice
or
making an Paella (using an authentic pan).[p]Happy cooking !

Unknown · March 2003

Nature Boy,[p]Hey, Chris, you ever try calamari steaks? I have been looking for them, frozen would be fine, and I bet your recipe would be great on them.[p]BTW, don't you think that "calamari" is much more pleasing to the ear than "squid"? :-)[p]Lee

djm5x9 · March 2003

QSis:[p]Regarding the choice of words, that is why the Italians chose to call squid calamari when prepared for eating. (smilie thingie)[p]So, tell me more about these calamari steaks . . . Just what are they? Extra large squid cut up in steak size portions?[p]By the way, calamari is great fondue style as well.

Unknown · March 2003

djm5x9,[p]Found this on the 'net:[p]“Calamari steaks” are the mantles from larger squid which are imported from Mexico, Peru and Argentina. These large squid are rarely seen whole; they are first cleaned, the pouch-like mantle split and tenderized, so they are ready for pan-frying. "[p]Lee

Nature Boy · March 2003

Howdy Lee. Sorry I took so long. Never had squid steaks, but I have seen these mega squidlies on occasion at the market. Wondered what to do with them. Doubt they are the kind you describe, but I wonder about cutting them into steaks. Lan's family scores the squid with these wild patterns and pan fries them. [p]I kinda like the word "squid".
Chris

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