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The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
I like Flank steak.
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
Make sure you get lots of cheese on those fajita's.
Yeah, I'm at the age now, where everyone in my age bracket are 'watching what they eat'. I guess I need to join the program soon.
“Tyler Myers is my guy... I was taking to Scotty Bowman last night and he was bringing up his name, and saying he’s a big guy and big guy need big minutes to play, he is playing great for ya… and I agree with him… He’s been exceptional” - Bruce Boudreau
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
I like Flank steak.
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
Flank is one of my favourites. Salt, pepper and a splash of balsamic when turned on the grill. NEVER more than rare.Let rest. Slice across the grain and serve on an endive-blue cheese-walnut salad.
Unfortunately what used to be a little known "tough" cut has gained popularity and the price has shot skyward.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Wife and I are coming off a stupid restrictive diet this week where we've been limited to chicken or shrimp or "white" fish. Adding other meats back in soon but they have to be lean. What are some good choices and where can I get some ideas (short of picking your brain) on how to prep and grill them so they aren't like chewing pemican?
I like Flank steak.
Marinate over night in what ever you like. BBQ to rare / med rare (2 to 4 min a side). Cut thin slices against the grain and have it in Fajitas or just in strips with what ever sides you like.
Flank is one of my favourites. Salt, pepper and a splash of balsamic when turned on the grill. NEVER more than rare.Let rest. Slice across the grain and serve on an endive-blue cheese-walnut salad.
Unfortunately what used to be a little known "tough" cut has gained popularity and the price has shot skyward.
True.
Even a couple of hours slathered in bachelor condiments can make this "steak" taste good.
First time I had it at the in-laws I was quite upset there were only two large steaks and we were "sharing".....
There's some nice work being done in the kitchens of CC. Nice.
So, I'm inclined to think my latest favourite fad is pork belly. Fantastically tasty. Any thoughts on where to buy it raw and what to do with it? The stuff I've been devouring seems to have been prepared like confit, but I'm not positive about that. It's super moist, tender, and usually crispy on top. Any ideas/experience to pass along?
Benjo wrote:Anyone know a solid olive tapinade recipe?
I use sun dried black olives, garlic, anchovies, capers and olive oil. Put all in a food processor and spin.
If you use your fingers or a knife steel to poke a hole down the length of a pork tenderloin and stuff it with tapanade. Season the outside of the loin with rosemary and place on a sheet of lightly oiled foil. Wrap tight and then put in a hot, dry pan. Let it sit in the pan and the loin will brown. Rotate the loin in the pan so it browns evenly and then finish in a 400F oven. Cook to medium rare (130F) and let rest. the temp will climb to around 135F while resting.
Pork is fine slightly pink. Trichinosis dies at just below 130F so taking it to 135F is perfect.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.