themeletor | (no subject)

i am bored, tired, maudlin, broke, and tipsy with leftover mead from tonight's demo (black pepper and salt-seared rib-eye steak with a blueberry balsamic reduction). while this is not a patently bad setup (it is good mead; actually,

fairestcat, it is the same blueberry mead i will be bringing with me on wednesday), it could definitely be more fun.

\o/!

(ion - in two days i turn twenty-two! ugh, my life, what am I DOING with it?)

How To Cook A Rib-Eye Steak
(in three easy steps)*

Step 1: Don't panic!
Step 2: Cook.
-pat dry two nice rib-eye steaks (about an inch thick).
-sprinkle/spread four teaspoons coarse salt and/or a half-dollar sized puddle of oil over the bottom of a big heavy skillet.
-heat skillet until you start to see the faintest wisps of smoke (or until it's quite hot).
-apply steaks. cook five to six minutes on one side (shaking the pan after the first two minutes to loosen steaks, but mostly leaving them alone). turn.
-cook four to six minutes on the other side for medium-ish (medium rare to medium well done).
-transfer steaks to a cutting board. let rest five minutes before slicing and serving.
Step 3: Enjoy!

Repeat as desired, taking the liberty to play with things like spices (black pepper can be a surprisingly good thing!) and sauces.

*apologies to Douglas Adams and epicurious.com. some assembly required.

Flat | Top-Level Comments Only

TWENTY-TWO?? You poor dear. It's hard to imagine, I knew you when you were young... *tsk tsk*

:P

bahahahah. I'M SO OLDDDDDD~ (mmm, delicious sarcasm)

... seriously though. you've known me since before I was LEGAL! O.O

Do you think that would also work for tuna steak (minus about 3 minutes cooking on each side, probably)?

*hug*

I remember when i was that young. barely

I suppose so; it's the basic method for pan-searing. I certainly wouldn't go much more than 2 minutes on a side for tuna, definitely. mmmmm, tuna :D

*hugs*

I've ...ummm...always had a grill handy for tuna steak in the past...and...a man to cook it. to say i'm inexperienced with preparing meat would be a vast understatement

the fortunate thing about truly good tuna is that it doesn't, theoretically, need to be cooked at all. which means -- don't worry about undercooking your tuna.

also, don't WORRY about overcooking it, but do it this way:
hot pan, cooking oil, salt (not too much, maybe for tuna just 2 teaspoons or a tablespoon).
lay tuna steak on pan. grind black pepper over the top. count to 30. shake the pan gently; make sure tuna is not sticking (it shouldn't be, don't worry).
count to 30. look at your tuna (from the side, like a cross-section); is the bottom getting pale and cooked-looking? is the paleness between 1/4 and 1/2 way up the fish?
if closer to 1/2 (or past 1/2), flip.
if closer to 1/4, count to 30 again. check again. etc.
after flipping: another grind of pepper over the top.
count to 100.
poke fish. poke self (like this (http://www.elise.com/recipes/archives/007259the_finger_test_to_check_the_doneness_of_meat.php)). as long as tuna is not raw (which it will not be), pull it out of the pan and onto a plate.
count to 100 again.
OMNOMNOMNOM!

or, send me a plane ticket and I will happily cook it for you! :D

at some point i really must have you up here to cook for me :-)

(and also take you out to really good restaurants as well)

(did you see the souffle i made though? it was amazing and sparkly and perfect :-) it's on FB i keep meaning to post it here and never getting to it...)

OK i'm cooking the tuna now. will let you know how it goes :-)

I just went through all your facebook photos and don't see any souffle ... ;_;

yes! do let me know!

OMG nom nom nom!

(will post photos of tuna sometime soon too.)

here is the souffle:

http://www.facebook.com/photo.php?pid=1885045&l=e46db&id=690433267

it was my profile picture for a while - that's the only place to find it there apparently...

oooooooooooooooh. that's FABULOUS!

and yay, glad the tuna was a success!

Ah, the existential crisis of the early 20's. Mine, let me show you it. Welcome to the club.

yeah, but I'm in the extra-special place where most of the people I know who are or are turning or have turned 22 are somewhere just before, during, or just after undergrad degree completion. on that front I am simultaneously so close yet so far (no more than 2 or 3 credits away, but feeling a stronger and stronger pull towards culinary). hah, more than you needed or wanted to know. :p

Haha, my crisis was/would be (I'm pretty sure it's still going on to a lesser extent) way more than anyone needs/wants to know, so no worries here.

You'll still be nearly 7 years younger than me!