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On April 22 2011 07:51 Torte de Lini wrote:http://www.teamliquid.net/blogs/viewblog.php?id=111240Yes! I get to reference a Chill blog! You should give us some idea what kind of food she likes? Personally, I love serving French-cut steaks with thinly sliced potatoes and onions with some nice spices. I'm no pro cook either, but here's what I can make easily: + Show Spoiler +Really easy and takes maybe 20 minutes of attention. I realize it's not the most appetizing looking food. But it truly does taste great: It's essentially french-cut steaks (meaning they're really thin/flat) showered in red pepper spices, dashes in salt to kick up the flavor and then dipped into the oil-puddled pan. Simmer it and flip it after maybe 6-7 minutes on each side. Finish it with some if this mixed-bifteck spice and blanket it with monterey jack cheese. Potatoes are thinly sliced and equally doused in oil (any kind of oil), let them sit and flip them on occasion so they don't burn on one side and onions are equally easy (let them soak shorter than the potatoes). Add a dollop of sour cream on both steaks.
Torte that looks delicious. You think if I asked the butcher at my grocery store, he will know wtf a French cut steak looks like?
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i'd serve her up your spine and testicles.
oh wait, you already have.
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On April 22 2011 09:46 HULKAMANIA wrote:Show nested quote +On April 22 2011 07:51 Torte de Lini wrote:http://www.teamliquid.net/blogs/viewblog.php?id=111240Yes! I get to reference a Chill blog! You should give us some idea what kind of food she likes? Personally, I love serving French-cut steaks with thinly sliced potatoes and onions with some nice spices. I'm no pro cook either, but here's what I can make easily: + Show Spoiler +Really easy and takes maybe 20 minutes of attention. I realize it's not the most appetizing looking food. But it truly does taste great: It's essentially french-cut steaks (meaning they're really thin/flat) showered in red pepper spices, dashes in salt to kick up the flavor and then dipped into the oil-puddled pan. Simmer it and flip it after maybe 6-7 minutes on each side. Finish it with some if this mixed-bifteck spice and blanket it with monterey jack cheese. Potatoes are thinly sliced and equally doused in oil (any kind of oil), let them sit and flip them on occasion so they don't burn on one side and onions are equally easy (let them soak shorter than the potatoes). Add a dollop of sour cream on both steaks. Torte that looks delicious. You think if I asked the butcher at my grocery store, he will know wtf a French cut steak looks like?
Really?
It's quite superb in my opinion, a bit greasy though, but I put too much oil D:
and I buy mine from the supermarket, so he'll probably know what it is. The steak is thin and very easy to cut.
Show him the pic to help him out.
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On April 22 2011 10:29 Torte de Lini wrote:Show nested quote +On April 22 2011 09:46 HULKAMANIA wrote:On April 22 2011 07:51 Torte de Lini wrote:http://www.teamliquid.net/blogs/viewblog.php?id=111240Yes! I get to reference a Chill blog! You should give us some idea what kind of food she likes? Personally, I love serving French-cut steaks with thinly sliced potatoes and onions with some nice spices. I'm no pro cook either, but here's what I can make easily: + Show Spoiler +Really easy and takes maybe 20 minutes of attention. I realize it's not the most appetizing looking food. But it truly does taste great: It's essentially french-cut steaks (meaning they're really thin/flat) showered in red pepper spices, dashes in salt to kick up the flavor and then dipped into the oil-puddled pan. Simmer it and flip it after maybe 6-7 minutes on each side. Finish it with some if this mixed-bifteck spice and blanket it with monterey jack cheese. Potatoes are thinly sliced and equally doused in oil (any kind of oil), let them sit and flip them on occasion so they don't burn on one side and onions are equally easy (let them soak shorter than the potatoes). Add a dollop of sour cream on both steaks. Torte that looks delicious. You think if I asked the butcher at my grocery store, he will know wtf a French cut steak looks like? Really? It's quite superb in my opinion, a bit greasy though, but I put too much oil D: and I buy mine from the supermarket, so he'll probably know what it is. The steak is thin and very easy to cut. Show him the pic to help him out.
Hahaha, you're talking to a red-blooded, Waffle-House-eating, gonna-die-of-cardiac-arrest-at-50, American dammit!
No, in all seriousness, it doesn't look all that greasy to me. It does, however, look exactly like the kind of thing that I enjoy seeing on my plate. Thanks for recipe! Next time I'm at the grocery, I'll see if the meat counter knows what's up.
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I'll see if I can find it in my supermarket uncooked to give you a better image. They're rarely on the shelf anymore ):
Now I have to eat Italian sausages!
I have problems with my teeth that don't allow me to eat thick cut steaks and I hate how it tastes in my mouth (it makes my lips very itchy for some reason). So I love these french steaks because I love steaks and it is thin giving me a good texture, but soaking up a lot of sprinkles of various spices!
Thanks for checking out my recipe!
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Stalife, I love you, but I will get killed if I try and serve my girlfriend diabetes wrapped in a heart attack smothered in bacon
Edit: also WP against Machine in NASL
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I think one of the easiest things to cook is any type of stirfry. A pretty standard process for my cooking is
1. Cut up some vegetables into bite sized pieces and meat into thin slices or cubes (cubes are faster to cut, but slices cook faster and I think they taste better)
2. Cover the meat with soy sauce and add some sesame oil
3. Heat up oil in a wok (or a frying pan if you don't have a wok, but the large size of woks is nice for making a lot of food). Add some garlic or hot peppers if you like, but it's not necessary (it does add flavor).
4. Put in the meat and the vegetables. You can keep the heat on high.
5. Stir the contents of the wok until everything looks cooked enough that you're willing to eat it. Add some hot sauce and stir it in when it's almost done if you want to make it spicier.
6. Turn off the stove and put the food into a bowl to serve.
You can literally do this with almost any kind of meat and vegetables. Usually good options are
Meats
Beef
Pork
Chicken
Vegetables
Onions
Green onions
Bok Choy
Spinach
Any other green vegetable
Usually you eat stir fries with rice. Try stuff out and see what you like. This is basically authentic home cooked Chinese food. Also, since all the food is cooked on high heat it doesn't take long. Most of the time is the cutting and preparing, which usually doesn't take more than 20 minutes.
Edit: I should mention that I use a _lot_ of soy sauce. You can basically put in as much soy sauce as will get soaked up by the meat. You should be a lot more conservative with sesame oil since it has a stronger taste, but still use enough to give some to all the meat. One bottle of sesame oil should last you many bottles of soy sauce.
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sausage and peppers with pasta is delicious
buy spicy italian sausage put on a pan medium heat and flip when browned
boil and cook pasta
throw a jar of sauce in pot with some garlic and red pepper flakes
cook a big white onion and 2 bell peppers with olive oil in a seperate pan
can also make garlic bread very easily toast some long italian bread with some butter and chopped garlic
cut up sausage in sauce, mix the rest of it together, enjoy it.
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are you open to breakfast dishes?? I too am fairly cooking retarded, but I enjoy cooking for my gf. I've got some bitchin' stuffed french toast recipe at home that I made a while back. It's quite hard to fuck up and it's pretty hard to top breakfast in bed
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I highly recommend that you cook together! Then she can teach you how to cook bit by bit and you'll learn better what foods/styles she likes/dislikes. My fiance and I cook together all the time and its a really good time  .
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Rib Eye Steak with Mash Potatoes and Gravy
Can be done on the grill or a frying pan, I'll assume you only have a frying pan. Takes 3 minutes.
Buy the steak fresh on that day. Try to pick a rib eye at least more than half an inch thick. Closer to an inch would be better. I would not suggest anything bigger if you or her prefer medium well -> well done.
1. Coat the steak with extra virgin olive oil, use your hands to rub it all over the steak.
2. Use Sea Salt and Ground Pepper on both side of the steaks, just enough to cover both sides (not too much) and once again use your hands to rub it all over the steak to evenly spread it.
3. Heat the frying pan on high and wait till it's steaming, open windows because its gonna get really smokey.
4. When you place the steak onto the frying pan, DO NOT MOVE IT AGAIN AND FLIP ONLY ONCE, this will sear the steak. Fry on 1 side for 1.5 minute for medium rare, 2.5 min for medium, then flip. Fry that side for 1.5 min or 2.5 min depending on how done you want it.
5. Now the most important part, when you are done cooking, put the steak on the plate and LET IT SIT for 5 minutes this is so important, if you cut into it too early, all the juices will flow out and the steak will be bad. Serve the steak after it has sat alone for 5 minutes.
Follow the instructions on the back of the box on how to cook mash potatoes. I would recommend you try to making this steak yourself first before the misses comes back. That way you can experiment with the flavors and timing for "doneness". When you are ready, I have a more advanced rub which will change your life (I'm so serious that I'd bet money on it).
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I highly recommend if you are new to cooking that you do all the possibly prep work first before heating up oil and getting things cooking. If you try and do it all as you go along you're going to feel super rushed and it's going to get messy. Chop and set out all the ingredients you need in a nice, clean spot, and then go step by step as you cook! Once you feel more comfortable, you should be able to start doing things more simultaneously.
Also don't be afraid to adjust your heat if it looks to hot or a little cool. Some people just rip it on high straight through and let it burn. Doing all the prep work ahead of time allows you to keep an eye on things.
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This youtube channel has a lot of simple recipes you can look at. It was originally started up by the guys when they were students so it's more student aimed and newbie cook friendly. You should be able to get some decent ideas from here I hope!
It'd be nice to know what you both enjoy eating to give better recipe ideas. I can ask my boyfriend for ideas too then since he mostly cooks now
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Field Green Salad with Raspberry Vinegrette and Almonds.
1. Wash field greens
2. Chop in sizeable and portionable pieces
3. Pour raspberry vinegrette
4. Toss almonds
5. Mix
6. Serve!
Salads IMO.
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EPT![[image loading]](http://img.photobucket.com/albums/v713/Xeroxer/P8200042.jpg)
