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  1. #341
    Twibble's Avatar
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    Our meal plan for the week:

    Yesterday: Leftover stirfry
    Today: Steaks & grilled tomatoes/salad
    Wed: More leftover stirfry
    Thurs: Shrimp and whatever veggie looks good at the store (probably onions, squash, and mushroom, all diced and sauteed)
    Fri: Chicken breasts with broccoli and alfredo sauce (has a bit of corn starch, but not going to fret over it - if you know of a Primal version, let me know)
    Most people don't realize how much energy it takes for me to pretend to be normal.

    If I wanted to listen to an asshole, I'd fart.

    Twibble's Twibbly Wibbly

  2. #342
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    THe version I use is garlic, cream, butter, and parm. That's it.
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Primal Battle Tome

  3. #343
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    Quote Originally Posted by naiadknight View Post
    THe version I use is garlic, cream, butter, and parm. That's it.
    That would require me learning how to cook.

    I'll do a bit of research and play with it.
    Most people don't realize how much energy it takes for me to pretend to be normal.

    If I wanted to listen to an asshole, I'd fart.

    Twibble's Twibbly Wibbly

  4. #344
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    Ummm... saute garlic in butter, set aside, heat cream to a simmer, add garlic butter, bring back to a simmer, and add in parm piecemeal so that you don't get clumps. I forget the ratios, but that's the recipe.
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Primal Battle Tome

  5. #345
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    Quote Originally Posted by naiadknight View Post
    Ummm... saute garlic in butter, set aside, heat cream to a simmer, add garlic butter, bring back to a simmer, and add in parm piecemeal so that you don't get clumps. I forget the ratios, but that's the recipe.
    MMMMM, I need to get some spaghetti squash for that. If you add a little nutmeg and pepper, you're pretty close to authentic.
    Georgette

  6. #346
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    We didn't care for it with nutmeg and "S&P to taste" is always implicit in any recipe or recipeish thing I post.
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Primal Battle Tome

  7. #347
    Twibble's Avatar
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    *nodnod*

    Pepper is required in alfredo sauce.

    Especially the fresh ground stuff.

    I have a garlic slicer I need to try out as well...
    Most people don't realize how much energy it takes for me to pretend to be normal.

    If I wanted to listen to an asshole, I'd fart.

    Twibble's Twibbly Wibbly

  8. #348
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    I would just roast some garlic in the oven. I got a hard on for roasted garlic. Roasted garlic, steak and bacon and bleu cheese. Damn I almost felt like Tony Bourdain for a moment.
    Georgette

  9. #349
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    Quote Originally Posted by geostump View Post
    I would just roast some garlic in the oven. I got a hard on for roasted garlic. Roasted garlic, steak and bacon and bleu cheese. Damn I almost felt like Tony Bourdain for a moment.
    Best steak we ever made (and best I've ever had): roast a head of garlic per steak. squeeze out all the garlic and mix with an equal amount of melted butter. Meanwhile, lightly salt and liberally pepper your room temperature porterhouses. Using a dinner fork, liberally puncture any large fatty chunks (this makes it even more juicy and make the fat crispy fatty goodness) and then smear the garlic butter over both sides (yes, it will be visible.) Use the back of the fork to kind of tenderize the meat (don't stab it so much as massage it with the bottom third of the tines, leave streaks in the meat but not cuts) and work the garlic butter all over the steak. Grill on medium- medium low until desired doneness (I usually go for medium rare.)
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Primal Battle Tome

  10. #350
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    Quote Originally Posted by naiadknight View Post
    Best steak we ever made (and best I've ever had): roast a head of garlic per steak. squeeze out all the garlic and mix with an equal amount of melted butter. Meanwhile, lightly salt and liberally pepper your room temperature porterhouses. Using a dinner fork, liberally puncture any large fatty chunks (this makes it even more juicy and make the fat crispy fatty goodness) and then smear the garlic butter over both sides (yes, it will be visible.) Use the back of the fork to kind of tenderize the meat (don't stab it so much as massage it with the bottom third of the tines, leave streaks in the meat but not cuts) and work the garlic butter all over the steak. Grill on medium- medium low until desired doneness (I usually go for medium rare.)
    Sweet baby Jebus!!!! I may have to get another steak now!
    Georgette

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