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Allen, I'd definitely be interested in some recipes! Especially if you have some for apple or honey butter. mmmm... college_cook, I just measured the steak, and it will probably be about 3/4" after it finishes cooking. Here's a question. When I was watching Top Chef, I noticed they did...

Saw Ghost Rider Friday Saturday night. It seemed to me to have some holes, but overall pretty good.

Allen, those sound like good recipies. I'm not sure about the cajun stuff. I've got acid reflux pretty bad and spicy stuff just doesn't set well anymore. So I compensate with sugar... :wink: As to the butters, I hadn't even heard of Compound Butter. Wouldn't know where to go to get them...

whoa! haha! So, I expected to get an email whenever this thread got updated again! Just happened to check in on it and lots of great ideas! :chef: YT was right, I am pretty tired of grilling. :lol: Although I have to say I think I'll definitely try the broiling thing that buckytom...

YT, thanks! Sounds good! I'll give that a shot. Barb, so, are you suggesting still grill it after doing that?

I've got some steaks left for my food this month, and while I don't mind grilling steaks, usually the only thing I can think of to make with them is to grill them up on my George Foreman. I got creative one time and rubbed the steak in butter first, and it seemed to make a difference, though I...

Sounds great! I was wondering: I'm in college and usually just fixing for one. On the duxelle, would I need to simply reduce those amounts by 1/8? Or should I just make the recipe as you listed it and just save the leftover for another time? Thanks again for posting! (I should really get...

Glad you asked this Easton. I'm a new guy here myself, and I've been curious about how to make Chicken Parmasan like the restaraunts. It's nice to finally have the instructions! Here's the way that I usually make chicken parmasan. Really simple. I cover the chicken in mayo, and then...

Coming in late, but I think I've got to go with a propane range and oven. My parents have one, and I find it so much easier to use for the reasons others have posted (easier to control). One of my pet peeves about electric is that I can not get the stuff to cook evenly as noted above. It...

Ok! Got my groceries for February and I tried out the coconut shrimp dish. I was missing a couple ingredients from both types of recipies (dry mustard on one and heavy cream on the other), so I kind of had to wing it! For a first effort, it actually turned out ok! :chef: For the sauce, my...

Alright. I got two new herbs tonight (or this morning, however you want to look at it!). Thyme and mint flakes. Any suggestions on what herbs or spices I should go for next?

I guess I didn't make that last post clear. Sorry. The meal I made on Tuesday was a thing I just thought of on the spot using chicken, garlic salt, Italian seasoning and parmesan and I cooked in on a buttered skillet. Since that recipie worked so well, I thought I could cheat on the honey...

I had tried something on my own the Tuesday night and it turned out ok. So I thought last night I could cheat a bit and decided to experiment on the honey almond chicken. I let the chicken soak in probably 1/4 cup honey and...um... 1 tsp of almond flavoring. Yeah, that didn't turn out...

Last movie I saw was Night at the Museum on Saturday. Pretty good. Stayed a little bit at the end and there was a scene with Mickey Rooney, Dick Van Dyke and the other guy dancing. Found it humourous that Dick van Dyke can do at 70/80 what I can't do at 23! haha! Then again, he was the...

I'll be watching. I really hope that next season's contestants are not like this one's. I liked Sam, but it seemed like there was too much drama for this group. Lots of accusations of cheating, one guy stole stuff, one guy got pinned down and then he punched a camera and he was a jerk anyway...

I'm with just about everyone else here. I thought Sam should have gotten to go on over Ilan. From what I could remember, he made better stuff, and for the most part did "play well with others." There was one or two episodes I could recall where he just let into Marcel ( can't say I could've...

WHOA! Ok, so I've got a lot of experimenting to do! Haha! I'll definitely be coming back to this thread a lot in the future just to try some of these ideas! definitely looking forward to it! So many good ideas, lots of great help! Everyone's been mentioning experiments, and it reminded...

Guess I should have posted this before, but I also got my mom's advice. She suggested putting some ground seasalt on both sides of the salmon, then putting some savory on each side. Put some butter on the top and then I put some on the side and covered the dish in aluminum foil. Baked it at...

mudbug, "Syrup in coffee! I never would have thought of that! Can I have some?!? MMMMMM!!" tsi88kid, I wouldn't mind the idea of used fresh herbs, but I'm on somewhat of a limited budget, and this is what I've got right now on hand. I'll look into getting some fresh herbs when I can...

Ok. Thanks! Do you mind sharing why the tastes don't work? I trust you, I just want to know how they work so I might be able to guess what they might work with later.

mish, I think yours may come closer. Although I don't mind trying out two different ways! I like coconut shrip either way! :smile: Thanks for all the help guys! I'll probably try the recipies out next month when I get my groceries for February.

I don't have many herbs and spices, but I'd like to try what I've got. I recently got a few bottles but I don't know enough about the flavors and such of each to know how to use them. I'm planning on fixing up some salmon tonight, and I've got some sage, oregano, savory, dill weed and ginger...

What kind of broth or juice would you suggest?

Wow! Never thought of apple cider. I'm really interested to see how this turns out now! Thanks again for all the great help!

haha! Well, I'm not really supposed to have alcohol on campus. (You may note my post about using a Jack Daniel's Marinade, but the bag clearly says "Nonalcoholic." Even then I was careful bringing it on campus.) So, sherry might be a little difficult to have. I'd love to just have a couple...