Originally Posted by BucEyedPea:
Never had a salmon patty before. What's in it, especially for seasonings? I have a friend who swears by marjoram in a salmon patty.
Salmon
Club crackers
Egg
Shredded cheese
Cooked in butter in cast iron
Seasoning is pepper, garlic powder and onion powder. The salt comes from the crackers, cheese and butter.
I have only ever used marjoram in my pizza sauce. [Reply]
Originally Posted by Fire Me Boy!:
Actually, I don't. Never made them. Don't think I've ever had them. I would hope fresh lest it overcook, but you never know...
Originally Posted by Fire Me Boy!:
Personally, I'd do the steak au poivre with a great KC strip (prime if you can find it), but filet is probably not in my top 5 steaks. I just think they're terribly overpriced and the only thing they really bring to the table is tenderness.
As for potatoes, without looking up what those are you mentioned, a well made potato galette is always elegant and tasty.
I'm probably gonna come across as a rube, but it's on the tip of my tongue [name wise] and I've been hankering it for a while.
What's the name for the casserole type dish with small [pea-sized] cubed potatoes with a hint of onion and a lot of sour cream. It's cooked in a casserole dish so it's browned and crispy on top and is almost creamed mashed underneath, with just a bit of the cube structure remaining for texture/chew. Shredded cheese may be part of the concoction, but sour cream dominates the flavor. [Reply]
Originally Posted by Baby Lee:
I'm probably gonna come across as a rube, but it's on the tip of my tongue [name wise] and I've been hankering it for a while.
What's the name for the casserole type dish with small [pea-sized] cubed potatoes with a hint of onion and a lot of sour cream. It's cooked in a casserole dish so it's browned and crispy on top and is almost creamed mashed underneath, with just a bit of the cube structure remaining for texture/chew. Shredded cheese may be part of the concoction, but sour cream dominates the flavor.
Originally Posted by BucEyedPea:
I usually use cab with beef. I'll look into those versions. I'm definitely no connoisseur of wine for sure.
I have never had port. So know zero about it, but I'm guessing it is sweet.
Are you saying just pieces of dark chocolate or a dark chocolate dessert of some sort?
In my experience, whenever I have brought out dark chocolate as just a candy, I immediately get from most people that they don't like it.
Port and chocolate soufflé is a life changing experience.
Julia Child's stuffed mushrooms are my go to side with steak. [Reply]
