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Fried onions and beer

B

Bryophyte

Lifer
Roast beef for dinner. Mmmm. My whole house smells like fried onions and beer because after I seared the beef, I fried up onions and used some good, dark beer to deglaze the pan (which I poured over the beef. Baking some bread rolls to go with it. God, my house will smell so good this evening. Maybe I'll bake a pie. I love to cook.

What's everyone else having for dinner?
 
i'm making boneless chicken breast marinated in a cream of chicken soup sauce..

mmmmm... chicken basted chicken....
 
store box pad thai where you add your own ingredient. GF and I will add in cast-iron seared chicken breast strips, browned tofu, etc. I suspect it'll be half way decent.
 
I think I'll make roasted wild salmon with jasmine rice and an orange butter sauce, with some thyme-grilled zucchini on the side.

KT
 
Originally posted by: Farang
Originally posted by: obscenethistle
Originally posted by: Farang
a ham n cheese sammich w/expired ham for desert and busch lite
Click to expand...

Can I have your stuff?
Click to expand...

dinner date? thats the only way you get my stuff
Click to expand...

Uhh, aren't you dying from expired ham? Don't be stingy and give your stuff to the salvation army.

Me want.
 
Originally posted by: KeithTalent
I think I'll make roasted wild salmon with jasmine rice and an orange butter sauce, with some thyme-grilled zucchini on the side.

KT
Click to expand...

On another note, why do people feel the need to "extravaganza" their meal?

This happens to be a perfect example. Why couldn't you have said "I think I'll make salmon with rice and sauce, and with some zucchini on the side."?
 
Originally posted by: obscenethistle
Originally posted by: Farang
Originally posted by: obscenethistle
Originally posted by: Farang
a ham n cheese sammich w/expired ham for desert and busch lite
Click to expand...

Can I have your stuff?
Click to expand...

dinner date? thats the only way you get my stuff
Click to expand...

Uhh, aren't you dying from expired ham? Don't be stingy and give your stuff to the salvation army.

Me want.
Click to expand...

i thought you wanted the ham. i :heart: expired ham, much better than regular ham. i am immune
 
Originally posted by: obscenethistle
Originally posted by: KeithTalent
I think I'll make roasted wild salmon with jasmine rice and an orange butter sauce, with some thyme-grilled zucchini on the side.

KT
Click to expand...

On another note, why do people feel the need to "extravaganza" their meal?

This happens to be a perfect example. Why couldn't you have said "I think I'll make salmon with rice and sauce, and with some zucchini on the side."?
Click to expand...

Why wouldn't I add it, I know exactly what I am making. Better I leave it vague so people can ask what kind of sauce or how I prepare my salmon?

Just because you're a lazy motherfucker with no culinary imagination doesn't mean I need to be. If you have a problem with it, don't quote/and or read the post dumbass.

KT
 
Originally posted by: obscenethistle

On another note, why do people feel the need to "extravaganza" their meal?

This happens to be a perfect example. Why couldn't you have said "I think I'll make salmon with rice and sauce, and with some zucchini on the side."?
Click to expand...

not everybody wants to eat boxed macaroni and cheese
 
I made french onion soup last night (the real way... it took about 4 hours to just do the onions), so I'll probably have some of that. I also made some cabbage rolls with ground lamb that I have left over as well.
 
Originally posted by: silverpig
I made french onion soup last night (the real way... it took about 4 hours to just do the onions), so I'll probably have some of that. I also made some cabbage rolls with ground lamb that I have left over as well.
Click to expand...

It was the searing of the beef that left the fond (isn't that what Alton Brown calls the brown, tasty bits in the pan?), not the onions. Though the sugary onions added to the flavoring of the deglazing sauce.
 
over a dozen responses, some with fancy smanshy dishes, but not one person making anything with Bacon in it - Ham doesn't count, not even close.

I nominate this thread for early EPIC FAIL canidate of '09.
 
Originally posted by: Bryophyte
Originally posted by: silverpig
I made french onion soup last night (the real way... it took about 4 hours to just do the onions), so I'll probably have some of that. I also made some cabbage rolls with ground lamb that I have left over as well.
Click to expand...

It was the searing of the beef that left the fond (isn't that what Alton Brown calls the brown, tasty bits in the pan?), not the onions. Though the sugary onions added to the flavoring of the deglazing sauce.
Click to expand...

Right. I re-read your post and edited mine.

I do that all the time too. I put a little oil in a cast iron skillet, get it nice and hot, put salt and pepper all over the roast, then sear it on all sides. I then remove the roast, add a little more oil, some thyme and garlic, then some butter. I then put the roast back in, baste it a few times, put it in the oven, basting one more time. I then pull the roast out to rest, then pour off the oil from the pan, deglaze with some wine and water, let all the little caramelized bits dissolve, then strain the liquid into a pan, and add a little flour/water to thicken it up 🙂
 
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