Ok, fine, but what if there’s no outside? I live in Paris, so I’m not going to put a grill on the pavement.
They’re just being steak snobs. It’s fine to cook a steak in a frying pan. Some people sear it in a pan and finish it up in an oven, or vice versa, but any way, it’s fine. As long as you don’t cook it well done.
Eesh, no kidding. I don’t have a grill and I think the bottom broiler in my gas oven is just OK. I get the best crust when I throw a ribeye into my cast iron skillet, and I don’t have to go outside when it’s snowing.
Grilling is overrated for steaks. People like to see the little charred lines; meanwhile they’re missing out on all that wonderful caramelization you get from pan frying. A great many restaurants pan fry, then finish in the oven. I never had a grilled steak in the seven years I lived in Europe and didn’t miss it one bit.
Oh, and I really hate you for living in Paris instead of me.
This may not be the best one, but I bet it is the oldest.
When my girlfriend’s dad came back from WWII (she was born VERY late in their lives), his wife decided to make him an authentic Italian meal like he had gotten in Europe. So, she made spaghetti and meatballs (that was apparently exotic then for people living in rural Iowa) with bread sticks. Unfortunately, she reversed the proportion of flour and salt. They came out looking nicely browned and delicious, but when her father went to bite into one he nearly broke a tooth.
He said, “Dear, this will be as good 50 years from now as it is now.” Turns out he had underestimated. I know this is a true story as the bread stick is sitting in a nice little display case on my shelf and looks like it just came out of the oven.
no, it ain’t a “pot pie.” It’s a “popover” pie.
It’s also been called “Impossible [whatever-the-filling-happens-to-be] Pie.” I started making them off the side of the Bisquik box shortly after I got married in 1983. Then at Thanksgiving in 1985 kaylasmom and I got a recipe book from the Butterball folks. In addition to tips on successfully cooking and serving a Butterball turkey, it included recipes for tasty things to do with leftover turkey. One of the recipes had you make a filling with cut up turkey meat, chopped spinach, cream cheese and chopped pecans, then pour popover batter over it.
When I made it, I noticed that it came out similar to the Bisquik “Impossible” pies. Then I noticed that the directions for the Bisquik batter were quite similar in structure to that of popover batter (except that standard popover batter contains no more fat than would be provided by the milk). I suspect that the addition of mayonnaise to popover batter makes it somewhat closer in flavor to the Bisquik “Impossible” batter.
Miracle Whip is just wrong, though.
Yeah. I agree that steak can be as good, if not better, made indoors with a frying pan. But it does depend on what you’re going for. The taste of wood/charcoal and that smokey fat-in-the-fire flavor on a grilled steak is quite nice. But the beautiful brown crust you get over the whole surface of the meat on a pan-fried steak is wonderful, too. Depends on your mood, but neither is inherently better than the other. Heretic that I am, perhaps, I tend to prefer my hamburgers pan-fried, not grilled for this reason. With steak, I can go either way, but most times when I prepare it, it’s indoors.
Steak snob indeed. :rolleyes: Some of us like our steak well done. Knowing how to cook is important, but I would say knowing not to mock people for their tastes is a skill that is just as important to have.
This thread reminds me of the time that my wife made fried green tomatoes. Instead of using flour in the batter, she used powdered sugar.
She is a much better cook now and neither of us have had a cavity in years.
This is my pet peeve at work potlucks. Everyone rushes to signup for desserts so by the time I get there there’s no more space. Then at least 80% of the desserts are store-bought. There should be a rule that signing up on the first day commits you to doing something homemade.
Cook? Steak? Room temperature is overdone.
Thanks for the reminder that on this board, every joke needs a damn winky smiley, lest the offenderati get riled up.
I like grilling outside when it snows - I feel like I am getting away with something. Of course I live in Minnesota - if I didn’t grill when it was snowing, July and August would be the only months I do it.
I am kidding. Sort of.
Regards,
Shodan
I was visiting my college girlfriends house. We rarely ever cooked before and decided to get creative and use a George Foreman grill and cook some Indian curry marinated chicken that was in the recipe booklet that came with the grill. We marinated the chicken in the sauce then grilled it up. Her parents showed up when we were finishing up and they wanted to eat some too. They grab their own food from the stuff we left on the counter and we start eating. After everyone was almost finished her father says something about the flavor of the sauce. I’m thinking, “sauce”? I then realize they had spooned on some of the extra uncooked marinade from the small baking pan we had marinated the raw chicken in, thinking we had cooked it in that pan. I explain the situation and their eyes got big. My girlfriend at the time says she saw them do that and did not think that there was anything wrong with it. They were leaving for vacation the next day and I felt awful about potentially making them sick and ruining their vacation. Luckily they didn’t end up getting sick from it and a lesson was learned.
The ingredients in my sister-in-law’s lasagna recipe are: lasagna noodles, ground beef, ricotta cheese, Velveeta cheese, and ketchup. My soon-to-be-ex-wife is a sociopath with narcissistic personality disorder—I’m not sure who got the worse deal, me or my brother.
If I don’t see at least some liquid nitrogen on my steak, I send it back.
My grandmother used to re-use pots and pans without cleaning them. She had a small saucepan used to heat coffee that was constantly on the stove. When she made us popcorn the butter was always brown and made us hyper…
She used to make us “pizza” out of white bread, spaghetti sauce, and grated parmesan cheese.
Also I remember frequently seeing her eating a sandwich of white bread, peanut butter, pepperoni, and pickles. Sometimes with onions added. :dubious:
In my 20s my roommate and I invited a couple of girls over for supper; they were sisters too. 
Roommate decided he was going to make his famous spaghetti and meat sauce (containing cut up sausage links). A fairly quick and somewhat decent meal for a two wild and crazy guys in our early 20s with a couple of hotties on the way.
As we sat down and starting eating, it became apparent that the sausage links had a plastic casing on them, which he never removed. Oh man, it was funny watching the girls look at one another knowingly as they began eating.
I didn’t want to embarrass my roommate, and I guess neither did the girls, so we somehow managed to eat the spaghetti and through great feats of tongue manipulation leave the plastic behind in our napkins, and leave some sausage behind on our plates.
I was laughing like hell on the inside.
Dare I say, that actually sounds good to me. Well, if you substitute a decent bread in there. I do peanut butter and pickles every so often (best being with habanero pickles).
This is how the former wife of my former best friend makes chicken soup:
Boil some water.
Pick up a chicken by its drumsticks.
Pour the boiling water into the chicken’s ass.
When it comes out the other end, collect it into a bowl.
Add salt to taste.
She said she saw it done in a Laurel and Hardy film.
This is a joke, right? I have a difficult time believing this. Boiling water or not, wouldn’t this pretty much guarantee salmonella poisoning eventually?