BeerBorg

ScrewyBrewer wrote: I have a great killer Flank steak recipe that I would like to share.

Isn't the Great Killer Flank an endangered species?

ScrewyBrewer wrote:

FedoraDave wrote:

Whamolagan wrote:Looks like we have our new forum.

I'm not seeing it. Am I missing something?

I don't see the 'new' forum anywhere either. I have a great killer Flank steak recipe that I would like to share. It tastes even better when paired with a Stout.

I was being sarcastic, I meant that this thread is the new forum

For instance, since I only had to work a half day today (since I have to work a half day tomorrow ), I bought some crusty country French bread (made with rye) from a local French bakery, and made my own vinegar and oil dressing for my spring greens to have with my fresh asparagus and salmon. The Pilsner Urquell was tasty as well.

How timely this post is...
We just got back from the farmers market and I'm planning a nice salad with these hydroponic lettuces and micro greens. I'll roast the beets and onion bulbs in the oven, make a nice citrusy salad dressing with somefresh ginger, balsamic and pomegranate molasses (maybe a little sharp white wine, Riesling ish); I need to pick up a couple of Tangerines at the store to section and I'll add the fresh pomegranate kernels and red pepper al fresco; sprinkle a pinch of sumac and cayenne on the top. I'll serve it with some smoked trout and maybe some lentil and bulghur pilaf I made yesterday which will go quite well. EDIT TO ADD: I've got the Pilsner Urquell to go with it in the fridge.

See great Borg minds think alike when it comes to food.

@ Screwy.... waiting, waiting, waiting. I've got a Calabacita squash dish that might just go great with the flank steak.

Whamolagan wrote:I was being sarcastic, I meant that this thread is the new forum

You made me look too, Whamo.
Hmmmm, I didn't notice an announcement, and there was no link in your post. So thru eyes squinted suspiciously I looked for a new forum, not there.
Ah, but there is mention of food in this thread. I see...

I'll be having this the next couple of days:

So simple, yet so good!

It's a favorite over here, in fact, in addition to how you see it in the video, we often add other veggies such as baby spinach, cherry tomato halves, diced onions, basically whatever we feel would be good or needs to be used up from the fridge.

Can add pre-cooked chicken, italian or chicken sausage, fresh or frozen shrimp...

Not really the same dish if you do that. But it's a great dish to have on it's own or as a base for something new!

EDIT: P.S.: it is also known as the Chef's Meal as it is often the dish many Chef's make for themselves after the restaurant closes... At least around here anyway... Fast, cheap, healthy, good and filling!

@BrewBirds, I'm impressed that you have sumac. I have sumac in my spice box too. I don't know many folks besides some Lebanese friends that use it, they are the ones that got me to "grok" it. I mostly use it in sauces, or to make more traditional things like za'atar or fattoush.

I've considered doing a "stupid Mashani trick" and using it as a flavoring addition in an otherwise straight up lacto Berliner or a Goze to add some complexity. I think the sumac and the lemony lacto sour would play nice. I just have to get me a small glass fermenter to play around with such things in. Been eyeing some Little Mouth Bubblers - I think I can deal with those. And I can always use them to make huge starters / yeast ranch too, assuming they don't crush my stir plate.

BigPapaG wrote:...we often add other veggies such as baby spinach, cherry tomato halves, diced onions, basically whatever we feel would be good or needs to be used up from the fridge. Can add pre-cooked chicken, italian or chicken sausage, fresh or frozen shrimp...Not really the same dish if you do that...

Don't you just add "primivera" and the kind of meat on the end then?

The_Professor wrote:

BigPapaG wrote:...we often add other veggies such as baby spinach, cherry tomato halves, diced onions, basically whatever we feel would be good or needs to be used up from the fridge. Can add pre-cooked chicken, italian or chicken sausage, fresh or frozen shrimp...Not really the same dish if you do that...

Don't you just add "primivera" and the kind of meat on the end then?

Classically, yes... Usually with slivered carrots and broccoli florets I think...

So like Pasta Primavera or Pasta Primavera with Chicken or Shrimp...

Sometimes though, when I get really wild with additions, I just call it 'The Special'...

But the base is still the classic preparation, the fastest and easiest and usually in stock...

BigPapaG wrote:...it is also known as the Chef's Meal as it is often the dish many Chef's make for themselves after the restaurant closes...

What? I thought they did this:

The_Professor wrote:

BigPapaG wrote:...it is also known as the Chef's Meal as it is often the dish many Chef's make for themselves after the restaurant closes...

What? I thought they did this:

LOL!...

Best quote is from Ryan, the Head Chef at Charlie Bird;

"Who needs expensive wine when you have great German beer?"

mashani wrote:@BrewBirds, I'm impressed that you have sumac. I have sumac in my spice box too. I don't know many folks besides some Lebanese friends that use it, they are the ones that got me to "grok" it. I mostly use it in sauces, or to make more traditional things like za'atar or fattoush.

I've considered doing a "stupid Mashani trick" and using it as a flavoring addition in an otherwise straight up lacto Berliner or a Goze to add some complexity. I think the sumac and the lemony lacto sour would play nice. I just have to get me a small glass fermenter to play around with such things in. Been eyeing some Little Mouth Bubblers - I think I can deal with those. And I can always use them to make huge starters / yeast ranch too, assuming they don't crush my stir plate.

Yes I got it at the local Mediterranean store here, problem is it and the za'atar come in way huge bags for cooking for two and NO powdered spice can keep it flavor for long so I've been playing with them in a lot of non traditional ways where they will compliment other ingredients. And of course I thought of the potential brewing palette they might have as well, imagine what a beautiful color a Goze would be for example. I say go for it.

@ The Prof and Papa: yeah baby that there is worth a food section vote. Pasta is the miracle food maybe even more than rice when it comes to versatility, very close mind.

Also @The Prof here is the salad I did -

I ended up with Mandarin oranges and stir fried some slivers of the rind until crispy to garnish the top of the trout. I also dry toasted some sunflower seeds to give a nutty hint and add some crunchy texture. Smoking the trout on my little $30 Weber grill was very easy and the whole trout was largish and about six bucks.

BB you should have a cooking show! You have laid our some very nice plates that would go over nice in restaurants, nicer than some presentations I've seen on tv.

Dawg LB Steve wrote:BB you should have a cooking show! You have laid our some very nice plates that would go over nice in restaurants, nicer than some presentations I've seen on tv.

Do NOT encourage the Bird!

Do NOT encourage the Bird!

Hey!! I'm just trying to make sure all Borg kiddies are eating well. I did put some seeds on this after all.