Originally Posted by Inmem58:
I followed Ramsay's recipe, this was my first attempt at SP. I thought it would have big flavor, but it was a bit underwhelming.
I'll share the one I use tomorrow. It's excellent. [Reply]
Originally Posted by Gadzooks:
The problem with pineapple is when you don't like it and pick the pineapple out, you're eating a ham pizza that someone coated with sugar.
This so much this. Pineapple serves on purpose to make a pineapple upside down cake. [Reply]
I slummed it with fucking Hamburger Helper Crunchy Taco Shit. I strongly suggest staying away from this selection. Hit the bus cart/bucket on the way to the shitter of the local greasy spoon. [Reply]
Originally Posted by threebag02:
I slummed it with ****ing Hamburger Helper Crunchy Taco Shit. I strongly suggest staying away from this selection. Hit the bus cart/bucket on the way to the shitter of the local greasy spoon.
I haven't had Hamburger Helper in several years. My ex from 10 years ago would make the tuna helper, it actually wasnt bad. I like Hamburger Helper, just never think to make it. [Reply]
Originally Posted by Inmem58:
I haven't had Hamburger Helper in several years. My ex from 10 years ago would make the tuna helper, it actually wasnt bad. I like Hamburger Helper, just never think to make it.
We haven't had it in a while, I bought two boxes at Aldi Saturday. The only reason I did was because a co-worker brought it for lunch last week and I thought it sounded good.
The tetrazzini isn't bad, I make it with chicken breast instead of tuna. [Reply]
Originally Posted by Inmem58:
I haven't had Hamburger Helper in several years. My ex from 10 years ago would make the tuna helper, it actually wasnt bad. I like Hamburger Helper, just never think to make it.
The Beef and Noodles kind isn't bad. It's quick and easy. It probably tastes better cold out of the fridge.
I try to get the wife to make it during harvest. It's good left over for lunch. And it's not a goddamned sandwich.:-) [Reply]
Originally Posted by Inmem58:
I thought most British dishes were bland to begin with? I know authentic Mexican cuisine is terribly bland.
It's not super exciting -- I mean, it's basically meat and potatoes with gravy. But "bland" I think it in the cooking.
Originally Posted by :
Ingredients
1 ½ pounds 93 percent lean ground beef
2 tablespoons plus 2 teaspoons water
Salt and pepper
½ teaspoon baking soda
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter, melted
½ cup milk
1 large egg yolk
8 scallions, green parts only, sliced thin
2 teaspoons vegetable oil
1 onion, chopped
4 ounces white mushrooms, trimmed and chopped
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira, or ruby port
2 tablespoons all-purpose flour
1 ¼ cups beef broth
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 carrots, peeled and chopped
2 teaspoons cornstarch
1. Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper to taste. Cover and set aside.
3. Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.
4. Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.
Had been getting my ass kicked by a cold all weekend. I can usually flush these things in a couple days, but this one was nasty. Busted out the heavy artillery yesterday with a citrus chicken ramen (I did not make it). Feeling great today.
