ORIGINAL: fcharton
Now, that's a bit unreasonable, no?
I'd barbecue that very high over the fire, with a lot of charcoal, so that it all cooks slowly without burning. Francois
No. Do half the grill high, half the grill off. Put the chop on the off side, cover on, for 20 minutes (turn every 5). Then, put the chop on the hi-heat side, cover off, for 5 minutes a side to sear the outside. The indirect stuff cooks the interior, the direct heat makes the surface brown and sizzly. Cook then sear.
BtW, her name is Cecile. She makes wood furniture. She uses curvature, and line, and surface, and bears, oh my! Her stuff is ... woof! 50 something, auburn hair, green eyes, long legs, ohhhhhh, my heart, my heart.
Nous n'avons pas peur! Vive la liberté! Moi aussi je suis Charlie!
Yippy Ki Yay.
Ok if you feel curious, you might want to try gratin dauphinois with the red meat.
Cut potatoes (1.5 kg) in thin slices, don't put them in water after you sliced them (you need all the starch you can get)
Boil a litre of milk with garlic, salt, pepper, and nutmeg
Once the milk boils, drop the potatoes in, let it cook for about 10-15 minutes (and stir, so that the potatoes never 'stick'), potatoes must end half cooked (they'll get to cook more later)
Butter a flat glass gratin dish
Put the potatoes/milk mixture un the dish, and add cream (40 cl, I do a layer of potatoes, a layer of cream, a layer of potatoes, etc... and pour the milk over it)
(some add butter on the top of it, but I believe it is fat enough at this point, some also add meat, like pork paté with the potatoes...)
Cook at low temperature (350F) for 45 minutes to an hour (it is ok when the top gets brown and there is no liquid left in the dish, but it should not get too dry...)
Serve that with a salad (roquette, mache, dandelions, something strong... you can add croutons, lardons, and a soft boiled egg if you really want it the way we get it in Lyons), and the red meat, and the St Estephe... (in Lyons, you probably wouldn't drink a Bordeaux, a Cotes du Rhone, rather, St Joseph perhaps, or a Côte roannaise, or some southern Burgundy, Cote Chalonnaise, Mercurey, that kind...)
[Edit] As a musician, you have to just love anyone named Cecile...
ORIGINAL: Chickenboy
So...you're going the olive oil as fat versus butter as fat route for your potato bake? I'm more a devotee of the latter with its crispy browning action [;)]
So just open the package and shove it into the oven on 'broiler' for 5 minutes, flipping constantly. that should crisp them edges up just about right. I like crispy taters, too, but it's either cook 'em with the Chops, or do them in the oven. I picked easy, but crispy browning action is pretty good to do [;)]
Oh, yeah, butter makes things browner. I like butter, I like olive oil too. I like best a mix of both. Taste and ... taste.
Ciao. JWE
Nous n'avons pas peur! Vive la liberté! Moi aussi je suis Charlie!
Yippy Ki Yay.
quote]ORIGINAL: fcharton
Ok if you feel curious, you might want to try gratin dauphinois with the red meat.
Cut potatoes (1.5 kg) in thin slices, don't put them in water after you sliced them (you need all the starch you can get)
Boil a litre of milk with garlic, salt, pepper, and nutmeg
Once the milk boils, drop the potatoes in, let it cook for about 10-15 minutes (and stir, so that the potatoes never 'stick'), potatoes must be cooked, but not break into pieces
Butter a flat glass gratin dish
Put the potatoes/milk mixture un the dish, and add cream (40 cl, I do a layer of potatoes, a layer of cream, a layer of potatoes, etc... and pour the milk over it)
(some add butter on the top of it, but I believe it is fat enough at this point, some also add meat, like pork paté with the potatoes...)
Cook at low temperature (350F) for 45 minutes to an hour (it is ok when the top gets brown and there is no liquid left in the dish)
Serve that with a salad (roquette, mache, dandelions, something strong... you can add croutons, lardons, and a soft boiled egg if you really want it the way we get it in Lyons), and the red meat, and the St Estephe... (ok, to be as in Lyons, you'd need a Cotes, St Joseph, perhaps...)
[Edit] As a musician, you have to just love anyone named Cecile...
Francois
[/quote]
I am in awe. You bet your little French ass, I will do this. Love au gratin, but your gratin dauphinois is just … dauphinois! Ok, pal, this is in my recipe box. I like how you talk about salads, you are a true gourmet.
Nous n'avons pas peur! Vive la liberté! Moi aussi je suis Charlie!
Yippy Ki Yay.
