Who Cooks?

LOL! Please make "I'm cookin' while yer just Internet look'n" your new sigDone and done.

Should have sent it back, any place that does steaks well shouldn't have a problem cooking it to your liking. Try medium-well sometime. It should only have a touch of pink.

I did send it back and I left, but I will have to try that out sometime.

Yeah actually it is but every cook thinks of it that way. There's actually no scientific evidence that it holds any juice in..it just creates probably the most universally adored flavor compounds in the world and does it fast so the meat can come of the heat sooner thereby keeping it more moist. Either way it is the right way to go. I say the same thing that Matty says so I don't look like a total snobby food geek. Great now I do.

Indeed, courtesy of the Maillard reaction. Geek #2 here

I lied...I know how to cook a lot of stuff. I just take my steaks seriously. I could give a killer recipe for mashed potatoes. It's a PITB recipe though.

What do you do? I typically just whip in some cream and egg yolk. Garlic and cheese sometimes, just depends what I'm doing/feel like.

What do you do? I typically just whip in some cream and egg yolk. Garlic and cheese sometimes, just depends what I'm doing/feel like.

Egg yolk in mash potatoes?

Egg yolk in mash potatoes?

Dont knock it till u try it.

Egg yolk in mash potatoes?

yessir

I'm also a big fan of dijon mustard whipped into it.. wasabi is good too

avocado folded in and topped with bacon crumbles is heavenly

cream cheese is a good addition too

mashed potatoes are a go to for me and I hate just serving them the same way every time

So last night I did instant (organic) and they turned out pretty damn good. I followed the instructions on the box to the letter.

Would you guys recommend adding garlic?

Garlic is yummy. Sometimes I add salsa to add a Mexican kick or masala powder to create an Indian flavor.

Tryfuhl's ideas sound really good.

So last night I did instant (organic) and they turned out pretty damn good. I followed the instructions on the box to the letter.

Would you guys recommend adding garlic?

what type were they? just plain flakes or one of the already flavored ones? garlic, butter, salt, pepper are staples.. well not always pepper, but most of the time

I'm a fan of garlic so I'll say yeah.. another idea is to make the potatoes, mix in the additions (say garlic, cream/half-and-half/milk if you don't have either, a little butter and salt, some rosemary.. or save to top with), top with parmesan and pour some melted butter on top of that.. toss it in the oven until the parmesan makes a nice golden brown crust.. if you didn't put rosemary in the potatoes you can always sprinkle it on top after pulling it out

if you have a cooking torch you can do the crust quicker/easier