Anyone who goes to a Pho place and doesn't buy Pho deserves to be strung up and beaten.
and not in the fun, sexy way. In the lynch-mob hurty way.
Oh please.
Pho is amazing, I agree, but every now and then when me and my coworkers go to one of the Vietnamese restaurants in the area I want something different. Bo Luc Lac is pretty damn tasty too!
But yeah they should at least get a Vietnamese dish. Teriyaki Chicken? Come on!
Pho is pretty awesome. However the last time I went to get some with my sisters family, my nephew ordered some kind of chicken platter. He was 10, so I cut him some slack and only stole half his food. (he was already done, btw) However, I wouldn't know what to order at a Pho place, if I couldn't get Pho.
Pho is pretty awesome. However the last time I went to get some with my sisters family, my nephew ordered some kind of chicken platter. He was 10, so I cut him some slack and only stole half his food. (he was already done, btw) However, I wouldn't know what to order at a Pho place, if I couldn't get Pho.
Well, it's not like everything else on the menu is made of exotic ingredients you've never heard of before. Lemongrass chicken, pork, or beef on rice or rice noodles? Shrimp skewers? Spring rolls with pork and shrimp? It's pretty straightforward stuff.
I actually had the stove top at max heat, so I'm not sure what is up with that, maybe I should have given longer but was worried it might stick since I just re-seasoned the skillet the other day.
make sure it's dry and at room temp before it hits the pan.
if it's wet and cold, you steam your steak instead of searing your steak.
and judging by the mostly-grey exterior, thats probably what happened. If I recall, you like your steak cooked to death. In which case nothing you do will save it.
I can't wait until the farm nearby finally opens up for butchering season again. Soon I will have delicious meats right off the cow. Hearts and livers! And perhaps I'll get me some venison as well.
Actually I like mine medium rare. I.e. The only good way. So this was a little well done for me.
And yeah I didn't give out enough time to dry and reach room temperature. Thanks for the advice. I've got 2 more that were not thawed enough. I'll try those tomorrow.
It's not that hard. You just need to practice until you get the temperature hot enough that it gets a good sear on while being practiced enough to know when it's at the right doneness. Don't fiddle with your meat. Don't poke it, don't cut it to see how done it is. Learn to recognize how done it is by looking at it and listening to it. Or do the thumb test: http://grillinfools.com/blog/2009/03/12/how-to-tell-when-a-steak-is-done/
But don't flip that steak around multiple times. My brother did this recently when I brought over some marinated thighs to grill and I felt like slapping him because he's supposed to be a good cook and should know better. Those thighs took fucking forever because he couldn't just let them be.
It's not that hard. You just need to practice until you get the temperature hot enough that it gets a good sear on while being practiced enough to know when it's at the right doneness. Don't fiddle with your meat. Don't poke it, don't cut it to see how done it is. Learn to recognize how done it is by looking at it and listening to it. Or do the thumb test: http://grillinfools.com/blog/2009/03/12/how-to-tell-when-a-steak-is-done/
But don't flip that steak around multiple times. My brother did this recently when I brought over some marinated thighs to grill and I felt like slapping him because he's supposed to be a good cook and should know better. Those thighs took fucking forever because he couldn't just let them be.
Agree.
I prefer the 5-5-5-5 method.
But this only works if you know your oven is to temp.
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Quoththe RavenMiami, FL FOR REALRegistered Userregular
I have gotten pretty good at cooking thighs, especially the part about not fiddling with them to see how they're doing
It really is hard not to do a little flip check, but that screws it up, so
Gotta distract myself with stuff like making sides or getting wine
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
picked up some rice vermicelli the other day.
going to see what kinds of exciting things I can make them do!
should be good for my diet too! since I can't have white flour products, but I still find myself craving noodles at times. This should work out well for me!
Posts
Oh please.
Pho is amazing, I agree, but every now and then when me and my coworkers go to one of the Vietnamese restaurants in the area I want something different. Bo Luc Lac is pretty damn tasty too!
But yeah they should at least get a Vietnamese dish. Teriyaki Chicken? Come on!
I would like to try this dish someday.
and I had some amazing lemongrass chicken and chopped up spring rolls on rice.
I like pho, I just have to be in the right mood to eat soup.
Need some stuff designed or printed? I can help with that.
Need some stuff designed or printed? I can help with that.
eat pho
8->
and I'm right
Oh god garbage plates are the best. Had a friend who worked at a place making them all day so I'd get them for free. Got so fat from that
It is one of the most simple things in the world to put together. The only thing that's even close to complex is the gravy.
Well, it's not like everything else on the menu is made of exotic ingredients you've never heard of before. Lemongrass chicken, pork, or beef on rice or rice noodles? Shrimp skewers? Spring rolls with pork and shrimp? It's pretty straightforward stuff.
http://i.imgur.com/JgkFA.jpg
It turned out pretty tasty.
Should probably be more dark brown.
But at least it tasted okay.
I actually had the stove top at max heat, so I'm not sure what is up with that, maybe I should have given longer but was worried it might stick since I just re-seasoned the skillet the other day.
Other Vietnamese food is probably fantastic as well but I will never know for sure because I will be ordering the pho
Tasting ok is fine for top sirloin.
Oh yeah. It tasted pretty great.
I just was underselling it since I posted a picture and you all would probably think it looks underwhelming at best.
I enjoyed it though.
if it's wet and cold, you steam your steak instead of searing your steak.
and judging by the mostly-grey exterior, thats probably what happened. If I recall, you like your steak cooked to death. In which case nothing you do will save it.
don't you?
And yeah I didn't give out enough time to dry and reach room temperature. Thanks for the advice. I've got 2 more that were not thawed enough. I'll try those tomorrow.
http://grillinfools.com/blog/2009/03/12/how-to-tell-when-a-steak-is-done/
But don't flip that steak around multiple times. My brother did this recently when I brought over some marinated thighs to grill and I felt like slapping him because he's supposed to be a good cook and should know better. Those thighs took fucking forever because he couldn't just let them be.
Boat noodles with beef and tripe. Try finding a good hole-in-the-wall Thai place and get some. Broth is crack in liquid form. So fucking good.
Agree.
I prefer the 5-5-5-5 method.
But this only works if you know your oven is to temp.
It really is hard not to do a little flip check, but that screws it up, so
Gotta distract myself with stuff like making sides or getting wine
The best kind
going to see what kinds of exciting things I can make them do!
should be good for my diet too! since I can't have white flour products, but I still find myself craving noodles at times. This should work out well for me!
I hope.
Democrats Abroad! || Vote From Abroad
I just shoot them.
So, kind of....?
Satans..... hints.....
No jury in the world has the balls to convict me.
Satans..... hints.....
nope.
weight-loss plan.
it's working, so i try to not complain. and yeah, these are rice vermicelli.
thinking about rice paper wraps too.
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Satans..... hints.....
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Satans..... hints.....