Say It. I Dare You.

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Nobody ever eat dry-fried green beans. You will be unable to ever eat green beans any other way. They will all seem inadequate and sad.
Plus then I can eat them all.
Saria I need cooking help stat!

I have a roast that is defrosting in my fridge.

I only have: garlic, onion, and spices (not a ton, just the basics: salt, pepper, garlic salt, sea salt, cumin, tumeric, curry, dill, italian) and a few dried herbs (mexican oregano, bay leaves and maybe some dried achiote that tastes horrible).

Oohhh.... I also have a cube of achiote from Mexico which is good.

No oil or broth of any kind.

I also have a lime tree in the yard.

What can I do and how do I make it?

Of course, if I'm a lost cause, feel free to let me know.

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Trying to find a C25K app for IOS 4 is for the birds.
I ain't thirsty. There's plenty of fish in the sea, but I don't want all of them, can I have some standards? Or do we just have to settle, for someone's who meh and will do.
"
Dear kool-aid. I hate you. I haven't had you in years but on a whim I aive you a try and now my throat is closing on me. Talking hurts and I'm typing with one hand.

communication is not my strong point today
Originally Posted by scrills
You're allergic to KoolAid? Never heard of that before. But I'm glad your hand is on the mend.
Originally Posted by The New Black

Thanks

I am allergic to carmine. (Although, Kool-Aid doesn't include it on it's list.) I also react to food and comestics that are red/orange/brown/purple. If food/drink/candy is any of those colors and says "and other natural flavors/color/ingredients", I have to stay away.

It really sucks being allergic to something not even listed. It's made it very hard to figure out what it is.I know carmine, but there is something else.

Allergy to Natural Food Coloring - Food Color Allergies
A report of a child experiencing urticaria after drinking Kool Aid found that carmine caused the allergic reaction, and was listed under the designation E120 on the ingredient list.
^^ jealous about the lime tree. I would also grow mint and have mojitos everyday. I wonder if I could grow vodka or rum?
I wonder if I could grow vodka or rum?
Originally Posted by scrills
i see a THIRD career in our Miss scrills future; she's going to distill vodka in her basement!

My blog:

http://labellatestarossa.blogspot.ca/

Little Mother of all the Roaches, President-for-Life of the MAC Harlots!
^^ jealous about the lime tree. I would also grow mint and have mojitos everyday. I wonder if I could grow vodka or rum?
Originally Posted by scrills

they sell vodka and rum seeds at your local nursery
Minxy, what type of meat do you have? What's the cut?
It's not as if you need anything other than salt to make a good roast.
Minxy, what type of meat do you have? What's the cut?
It's not as if you need anything other than salt to make a good roast.
Originally Posted by Saria
What??? Please, please, please, explain! (my family doesn't know it, but they should be forever grateful to you for teaching me how to cook chicken, I know I am )
3a/2c
Trader Joe's Tingle conditioner wash/ conditioner
AG re:coil, LALooks gel, John Frieda Secret Weapon
It's a beef cut and it the big roast cut. (is it obvious that I have no clue how to cook?)

Just salt? How much? What temp should I cook it at and how do I know when it's ready?

I have no idea what it weighs. It was given to me by the NSSO's mom.

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Minxy, what type of meat do you have? What's the cut?
It's not as if you need anything other than salt to make a good roast.
Originally Posted by Saria
What??? Please, please, please, explain! (my family doesn't know it, but they should be forever grateful to you for teaching me how to cook chicken, I know I am )
Originally Posted by KurlyKae
I mean that just well-salted meat is delicious when cooked right. For the most part meat cooked in restaurants is seasoned with just salt and pepper. So is fish (I agree with classical French cookery in not putting pepper on fish unless it's something like tuna, though). We have sauces of course, but just as a plain salted roast chicken is delicious, so is a steak with just plenty of salt and pepper. The better a cut of meat, the simpler the seasoning is. You'll scarcely see a prime rib with anything more than garlic or some thyme/rosemary as embellishment. Cheaper cuts can take more seasoning, so something like a skirt steak is great with a marinade, or a pork shoulder.
And thanks so much for that, it's great to know I've helped in any way.
It's a beef cut and it the big roast cut. (is it obvious that I have no clue how to cook?)

Just salt? How much? What temp should I cook it at and how do I know when it's ready?

I have no idea what it weighs. It was given to me by the NSSO's mom.
Originally Posted by Curlyminx
It helps to know the actual cut (chuck, brisket, shoulder, flank, bottom round, etc.), but you will probably be okay slow-roasting it for best results.
If you can season a day ahead, all the better. The salt, I can't give you an amount. Just sprinkle salt to cover the whole surface of the meat and rub it in.
You could also make pot roast. If you have some carrots and other vegetables, all the better, but even onions by themselves are fine.

To slow-roast it you put it in a 250-275 degree oven and cook it to 125 degrees for medium rare. Let it rest for 15 minutes, then sear in a pan to brown it. Or you can sear first then roast. This gives you a bit more gray than the other way around, though.
Feel free to make some slits in the meat and put garlic cloves in, or use garlic salt and cumin if you like, or that oregano. Be not afraid!

Last edited by Saria; 01-07-2013 at 05:08 PM.
Minxy, just bring it over and I'll throw it in the slow cooker....with a can of cream of mushroom soup.



<~~That is most likely Saria right now, but I'm 3000 miles away so neener!!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
I think I got fat(ter) reading S's last post. I also got a lot hungrier.
I ain't thirsty. There's plenty of fish in the sea, but I don't want all of them, can I have some standards? Or do we just have to settle, for someone's who meh and will do.
"
Minxy, assuming you have a few vegetables you could make yourself some really nice braised beef sandwiches or tacos. If you have the trinity, you could make po' boys (you'll need flour for gravy, too).
I wonder if I could grow vodka or rum?
Originally Posted by scrills
i see a THIRD career in our Miss scrills future; she's going to distill vodka in her basement!

Originally Posted by rouquinne
I do love me some moonshiners



Sent from my SPH-D710 using CurlTalk App
^^ jealous about the lime tree. I would also grow mint and have mojitos everyday. I wonder if I could grow vodka or rum?
Originally Posted by scrills

they sell vodka and rum seeds at your local nursery
Originally Posted by OBB
I wish



Sent from my SPH-D710 using CurlTalk App
OK. I will be slow cooking since I haven't the foggiest what the cut is. If I wanted to add the onion, would I add it in at the beginning or partway through?

I'm going to pan sear after. Gray doesn't sound fun.

I will debate the garlic cloves to the spices until I get home. I will probably add garlic to the roast though. Do any particular spices work better with garlic than others?

I'm pretty sure I have a thermometer at home to make sure it is medium rare. If not, I guess I'm screwed.

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey
Minxy, assuming you have a few vegetables you could make yourself some really nice braised beef sandwiches or tacos. If you have the trinity, you could make po' boys (you'll need flour for gravy, too).
Originally Posted by Saria
Vegetables? I had green beans, but I ate them all already. If I can get the NSSO to give up a couple of bucks, I might get some veggies.

Po' boys sound delicious. Directions please!

Flour is one of the few things I always have.

Mix of 3s, thick, coarse, medium porosity

Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

http://public.fotki.com/curlymix/
pw: curls

Known HGs: KCCC, homemade fsg, honey

Last edited by Curlyminx; 01-07-2013 at 05:30 PM.

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