Hey I can't take credit for that one, i barely know how to turn the stove on!But you do have lots of smoke!
Pseudo and SW--my soul sisters!
Hey I can't take credit for that one, i barely know how to turn the stove on!
Pseudo and SW--my soul sisters!
Back atchya!
Tonight is heart healthy "Mexican Cornbread Pie" followed by a few bottles of Little Penguin shiraz and couple rounds of the horizontal zulu war bop with the wife if the kids are asleep (And I get lucky).
That's why my 9 year old knows how to make scrambled eggs and my 8 year old can heat up hot dogs.
What a coincidence! Those are things currently in my refrigerator!
Hot Pockets are everyone's friend!
I don't think I bothered to ask while I was there but... what the was she cooking?!Hey I can't take credit for that one, i barely know how to turn the stove on!
Some crap from the South Beach Diet cookbook....yeah I think I'm losing more weight than she is because i hate everything that she makes from that damn book and won't eat it, lol.
There's always room for the knowledge.
They know how to heat those up, too.
Burnt food will usually cause someone to eat less.
1 3-4 lb sirloin steak, 2 1/2 in. thick, untrimmed
kosher salt
melted butter
Build fire in fireplace 2 to 3 hours in advance to providea deep enough hot bed of ashes. remove hot embers from logs and arrangeas cooking surface over ashes, placing logs to 1 side. Coat 1 side of steak completely in salk. PLace salt side down on hot embers. Cook for 18-25 min. Remove from embers, brush off salt. Add fresh embers from logs to cooking surface. Coat other side of steak with salt. Place salt side down on embers. Cook 15-20 min. Brush off salt. Place on serving plate, cut tinot thin slices. Dip slices in butter and place on bread.
Anyone got a big fireplace or outdoor fire pit want to try this?? I've always wanted to but havn't had the means. I'd liek ot know how it comes out.
Sounds pretty salty.
well ... it says to brush off the salt......
I think it;'s a protective barrier from the embers.
maybe it's because I'm preggo nad really really craving red meat... but i can't get this recipie out of my mind... I just keep picturing some big juicy steaky steak steak with little flames curling around it. the fat is bubbling, the smell is so delicious... and it's singing a song to me.... calling me to eat it.........
I can use my fireplace in the family room
But chocked full of protien.Sounds pretty salty.
And only 2 calories per teaspoon!
If I have time and it's not raining, I'll try it this evening.
I would think it would take something to hold enough salt to the bottom of the steak.
Sirloin typically is a fairly lean cut, wouldn't be much fat bubbling.
I see the subliminal portion of the beef checkoff campaign is working...maybe it's because I'm preggo nad really really craving red meat... but i can't get this recipie out of my mind... I just keep picturing some big juicy steaky steak steak with little flames curling around it. the fat is bubbling, the smell is so delicious... and it's singing a song to me.... calling me to eat it.........
I have leftover grilled sirloin steak in the fridge, too. That's what I made on Tuesday...
I had a red snapper at a restaurant when I lived in Virginia Beach that was cooked in a baking pan covered in rock salt and filleted at the table.
Anyone ever cooked like that before?
Wait a minute . . . WTF are you really talking about?
red snapper huh?
You forgot the:
And only 2 calories per teaspoon!
I think that's where the loving spoonfull calorie content post came from.
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