Garamet Quote Thread

Discussion in 'The Red Room' started by Dayton Kitchens, Jul 8, 2015.

  1. Liet

    Liet Dr. of Horribleness, Ph.D.

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    How does that actually make this thread different from all other threads?
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  2. K.

    K. Sober

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    You and me both. Clearly, she doesn't love us. :(
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  3. garamet

    garamet "The whole world is watching."

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    Hmmm...I see I'm going to have to double down on the snark from now on... :bergman:
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  4. gul

    gul Revolting Beer Drinker Administrator Formerly Important

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    There might be some threads he doesn't post in.
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  5. mburtonk

    mburtonk mburtonkulous

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    Beat me to it.

    In all honesty, Dayton's been making more occasional sense lately. I wonder if he's become bored with his persona?
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  6. Bickendan

    Bickendan Custom Title Administrator Faceless Mook Writer

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    Nah, gturner lowered the bar and ep hasn't been around :shrug:
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  7. Bickendan

    Bickendan Custom Title Administrator Faceless Mook Writer

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    :polarslam2::wub:
  8. Liet

    Liet Dr. of Horribleness, Ph.D.

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    To me it seems like Dayton's been a bit more likely to succeed in his efforts to be funny lately, but in his efforts to be serious he's been making even less sense than usual lately. He's been infected, to a degree, with gturneritis so that, more frequently than he used to, he's engaging in bullshittery and outright lying whenever it seems to him to support his ignorant opinions.
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  9. ed629

    ed629 Morally Inept Banned

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    Ironic, considering that it was attempt on his part to make someone else look like a fail.
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  10. The Night Funky

    The Night Funky BMF Staff Member Moderator

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    Okay!

    It's the only way to eat steak! You can skip the shrimp sauce if you like.

    Chile Rubbed Steak With Baja Shrimp Sauce

    Baja Shrimp Sauce Ingredients (yield: 2-3 cups):
    1 TBSP. Olive oil
    1 Large ear fresh corn, roasted and cut from cob
    ½ cup poblano peppers, ¼” dice
    ½ cup onions, ½” dice
    1 clove garlic, minced
    2 TBSP. Cream sherry or dry white wine
    2 cups heavy cream
    2 cups fresh cilantro, chopped (optional)
    ½ TSP. Oregano
    2 TSP. Mustang Spice*
    ½ TSP. Salt (or to taste)
    ¼ TSP. Fresh-ground black pepper
    ½ cup fresh tomato, ½” dice
    1 TBSP. Cornstarch
    2 TBSP. Milk
    8 spears asparagus, cut on ¼” bias
    1 cup shrimp deveined, shelled & cooked (or crawfish or crabmeat)
    Directions Baja Shrimp Sauce:
    1. In a large skillet, heat oil and sauté corn, poblanos, onions and garlic.
    2. Cook over medium-high heat for about 5 minutes until crisp-tender
    3. Deglaze pan by adding the sherry and stirring to loosen any browned bits
    4. Add cream, herbs and spices. Bring to a boil. Add tomatoes.
    5. Reduce for 3-4 minutes, then stir in the cornstarch which has been dissolved in the milk.
    6. Cook 2 minutes more until sauce thickens slightly. (Can be prepared in advance.)
    7. When ready to serve, stir in asparagus tips and cooked shrimp and heat through.
    8. Serve immediately, over steaks (below). Also great over your favorite cut of grilled fish or chicken.
    Steaks:
    2 (8-12 oz.) tenderloin or NY strip steaks
    2 TBSP. Mustang Spice*
    1 cup Baja Shrimp Sauce
    Directions:
    1. Rub steaks all over with Mustang Spice and let sit for 20 minutes
    2. Grill to desired temperature and top with heated Baja Shrimp Sauce.
    *Mustang Spice:
    ½ cup New Mexican Red Chile Powder
    ½ cup Cajun Blackening Spice
    1 Tbsp. Salt
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  11. ed629

    ed629 Morally Inept Banned

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    1lb ground pork
    1lb beef
    1lb skirt steak or similar
    1 large onion chopped
    1 jalapeño diced
    4 cloves garlic chopped
    1 can tomato sauce
    1 cans diced tomatoes
    1 can Rotel tomatoes
    2 cans dark red kidney beans rinsed
    1 Bottle of beer
    5 tbsp chili powder
    1 teaspoons cayenne chili powder
    4 cubes beef bouillon
    5 tbsp ground cumin
    2 tsp paprika
    1 tpsp chipotle powder
    4 tsp oregano
    4 tsp sugar
    1 tsp ground coriander
    2 tsp unsweetened cocoa

    Cube steak into pieces, 1 by 1/2 by 1/2 inch. Brown meat in pan, add in chopped onion and cook 1/2 way, transfer to slow cooker. Add in all ingredients.
    Set slow cooker to low, cook for 6-8 hours. Check to make sure it doesn't burn or over cook.
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  12. Liet

    Liet Dr. of Horribleness, Ph.D.

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    Yeah, I'll skip it. The only way to eat a good steak is salted, peppered, seared, and cooked to rare or medium-rare. I'll make an exception for wrapping tenderloin in bacon, but that's about it. :bailey:
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  13. Dayton Kitchens

    Dayton Kitchens Wonderful, Loving Husband & Father

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    I like my stakes rather dry and salty. Too many of them today are juicy with too much fat.
  14. Federal Farmer

    Federal Farmer Anti-Federalist

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    What about garlic powder?
  15. The Night Funky

    The Night Funky BMF Staff Member Moderator

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    [​IMG]

    You sound like Dayton and his phobia of new things.
  16. gul

    gul Revolting Beer Drinker Administrator Formerly Important

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    Nah, Liet's right. A recipe like that for steak means either a fear of how steak actually tastes, or a need to fix a low grade cut of meat.
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  17. The Night Funky

    The Night Funky BMF Staff Member Moderator

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    Except it doesn't hide the flavor of the steak at all. The spices draw out more of the flavors and juices than any other method I've had.
  18. El Chup

    El Chup Fuck Trump Deceased Member Git

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    Ha ha, I hadn't seen this length of this thread.

    Oh Dayton....:jayzus:
  19. shootER

    shootER Insubordinate...and churlish Administrator

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    I find that beef generally tastes better with only salt and pepper. That goes for steaks, brisket, ribs...

    I put a rub on pork shoulders and ribs, but that's about it.
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  20. Lanzman

    Lanzman Vast, Cool and Unsympathetic Formerly Important

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    A little salt, a little pepper, and a smidge of garlic powder makes a steak really sing. :techman:
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  21. shootER

    shootER Insubordinate...and churlish Administrator

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    Oh, and lamb usually benefits from a spice rub and cloves of garlic inserted into the meat. :ramen:
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  22. garamet

    garamet "The whole world is watching."

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    Lovely recipes but, as others have said, a steak should be able to speak for itself.

    [Dos Equis Guy]"I don't always eat steak, but when I do, I prefer it lightly seared on both sides and still moving in the middle."[/]

    YMMV. :shrug:
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  23. Dayton Kitchens

    Dayton Kitchens Wonderful, Loving Husband & Father

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    If that's the case then it's way, way too rare.........
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  24. gul

    gul Revolting Beer Drinker Administrator Formerly Important

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    I'll do that for any kind of roast, usually with some rosemary, too. But with a roast, you are creating two things: 1) the interior; 2) the crust. The crust can do with a zesty rub, but the inside is all about the juices.
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  25. Elwood

    Elwood I know what I'm about, son.

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    Salt, pepper, and clarified butter are all that goes on the steak itself. I'll saute some minced garlic and onions to go on top of it at plating. I don't do fungus. :bergman:
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  26. Dinner

    Dinner 2012 & 2014 Master Prognosticator

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    I don't see any sigs. I probably have them turned off or something. You should try it.
  27. Dinner

    Dinner 2012 & 2014 Master Prognosticator

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    My mom used to rub lamb inside and out with chimichurri sauce along with salt and pepper prior to baking it and those turned out fairly well.
  28. Dayton Kitchens

    Dayton Kitchens Wonderful, Loving Husband & Father

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    I heard Chardman and Ed629 used to do the same to a lamb.....
  29. Chardman

    Chardman An image macro is worth 1000 words. Deceased Member

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    As usual, you heard wrong.
  30. Dayton Kitchens

    Dayton Kitchens Wonderful, Loving Husband & Father

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    Wow. I'm amazed you can post like that.