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Old 05-21-2014, 06:18 AM
 
4,877 posts, read 4,566,877 times
Reputation: 7268

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Quote:
Originally Posted by AngID View Post
Egg salad
Tuna salad
Deviled eggs
Potato salad
and: coleslaw, beef stew, chicken & dumplings, goulash, chicken soup, chicken salad, tabouli, mac & cheese.
** pies, cheesecake, cookies (cut those way down to a few times a year).
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Old 05-21-2014, 08:34 AM
 
Location: Philaburbia
31,180 posts, read 57,317,340 times
Reputation: 52036
Quote:
Originally Posted by apexgds View Post
I don't think I have any foods that I'll only eat if I prepare them. Not really sure why I would.
Same here. Food is certainly one thing I'm not uptight about.

And I enjoy trying others' cooking. I never know when you'll come across a different way of doing things that I actually like better than the way I do it. Otherwise, I'd be doing everything the way my mom did it, and she'd be doing things the way her mom did it, etc. etc.

What fun is that, to be mired in the mud?
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Old 05-21-2014, 09:31 AM
 
17,916 posts, read 9,849,196 times
Reputation: 17405
I will eat chitterlings only if prepared by my mother.

But she's dead now.

I'd eat them if my wife prepared them.

But she'd die first.
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Old 05-21-2014, 09:50 AM
 
25,631 posts, read 29,124,493 times
Reputation: 23049
Quote:
Originally Posted by Ceece View Post
How to you cook your steak at home? I'm just the opposite, I can't seem to do it right.

Your probably just cooking it too long.

1. Choose a good cut choice grade or above- I like rib eye or porterhouse myself. 1inch or thicker.

2. Let meat come up to room temp, covered, before cooking.

3. Super hot grill wood, gas, electric, broiler etc.. The hotter the better.

4. Only turn once after 3-6 minutes per side depending on thickness. Check with a digital instant thermometer that has been calibrated. Pull off when meat gets to 135.

5, Let rest under a foil tent for at LEAST 5 minutes, I let mine rest for 10min. The meat continues to cook during that time and will come up another 5-10 degrees to get it right into the med rare zone.

If you like your meat cooked more then leave it on till ti gets to 145 for med and 155 for well done before pulling to rest. ALWAYS LET IT REST.

If you like your meat in the above two cook zones dont even bother with steaks as they will NEVER be at peak flavor and consistency in my opinion.

I've grilled over 20,000lbs+ of meat in my adult life mostly working BBQs for charity events. Not including what I've grilled at home.
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Old 05-21-2014, 11:16 AM
 
Location: Upstate NY
30,430 posts, read 9,097,651 times
Reputation: 28966
Eggs.
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Old 05-21-2014, 11:36 AM
 
3,072 posts, read 4,060,473 times
Reputation: 6490
Salmon.

I grew up on the ocean in the pacific northwest and I now live far from it. I prefer to do it myself, people here have low standards for what passes for salmon and I won't pay for it!
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Old 05-21-2014, 06:12 PM
 
Location: SW Missouri
15,527 posts, read 29,246,638 times
Reputation: 21264
Quote:
Originally Posted by Bulldogdad View Post
Your probably just cooking it too long.

1. Choose a good cut choice grade or above- I like rib eye or porterhouse myself. 1inch or thicker.

2. Let meat come up to room temp, covered, before cooking.

3. Super hot grill wood, gas, electric, broiler etc.. The hotter the better.

4. Only turn once after 3-6 minutes per side depending on thickness. Check with a digital instant thermometer that has been calibrated. Pull off when meat gets to 135.

5, Let rest under a foil tent for at LEAST 5 minutes, I let mine rest for 10min. The meat continues to cook during that time and will come up another 5-10 degrees to get it right into the med rare zone.

If you like your meat cooked more then leave it on till ti gets to 145 for med and 155 for well done before pulling to rest. ALWAYS LET IT REST.

If you like your meat in the above two cook zones dont even bother with steaks as they will NEVER be at peak flavor and consistency in my opinion.

I've grilled over 20,000lbs+ of meat in my adult life mostly working BBQs for charity events. Not including what I've grilled at home.
I love steak. Just because I like mine super dooper well done does not make it any less tasty or desirable in my opinion. Being a steak snob is not attractive. If I were at one of your BBQs, I'd be the one who asked you to put my steak back on the grill for 15 minutes to make sure it was completely done. LOL

20yrsinBranson
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Old 05-21-2014, 07:14 PM
 
Location: Miami, FL
8,088 posts, read 7,319,028 times
Reputation: 6650
Meatballs. Pops told me how meatballs are made in restaurants and told me never to order meatballs in a restaurant.
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Old 05-21-2014, 07:26 PM
 
17,916 posts, read 9,849,196 times
Reputation: 17405
Quote:
Originally Posted by Felix C View Post
Meatballs. Pops told me how meatballs are made in restaurants and told me never to order meatballs in a restaurant.
That's true of everything. Never look into a restaurant kitchen.
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Old 05-21-2014, 07:36 PM
 
Location: Mid-Atlantic
22,715 posts, read 21,770,674 times
Reputation: 27764
What foods will you only eat if you prepared them yourself?

I can't think of anything. If someone prepares food for me, I'll eat it and thank them for their effort and generosity.
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