Beard facts and a steak: Good night Ya'll!!

archie bunker Loc: Texas

Good night Ya'll!!

Loki Loc: Georgia

archie bunker wrote:

Good night Ya'll!!

Smartass.

no propaganda please Loc: moon orbiting the third rock from the sun

archie bunker wrote:

Good night Ya'll!!

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

lindajoy Loc: right here with you....

archie bunker wrote:

Good night Ya'll!!

:lol: :lol: :lol: :lol: Ya nut~~~Greattttttttt steaks a live.........Ya done it now~~

Loki Loc: Georgia

lindajoy wrote:

:lol: :lol: :lol: :lol: Ya nut~~~Greattttttttt steaks a live.........Ya done it now~~

How about a nice beef tenderloin, marinated in a good Shiraz, cooked barely medium rare, sliced very thin, and topped with demi-glace? Don't have time for demi-glace? Do what I do. Make your beef Veloute' and add pureed mirepoix, (containing some roasted garlic also ), and use that instead.
Culinary trivia: When you use mirepoix in this manner it is known as a matignon.

Or you could just take beef stock, thicken it with cornstarch, and then add the matignon.

lindajoy Loc: right here with you....

Loki wrote:

How about a nice beef tenderloin, marinated in a good Shiraz, cooked barely medium rare, sliced very thin, and topped with demi-glace? Don't have time for demi-glace? Do what I do. Make your beef Veloute' and add pureed mirepoix, (containing some roasted garlic also ), and use that instead.
Culinary trivia: When you use mirepoix in this manner it is known as a matignon.

Or you could just take beef stock, thicken it with cornstarch, and then add the mitigation.

And you Sir, can bring all these fine wonderful suggestion to a recipe thread we have started thinking we could all share our recipes of wh**ever and enjoy trying them too....Wowwwwww, this sounds delicious and a definite!!! Just copied it..

Mirepox always, always, has lotssssssss of garlic .....It is a must!! I go light on the carrots tho~~ :thumbup: Heavy on the onions...hehe

Loki Loc: Georgia

lindajoy wrote:

And you Sir, can bring all these fine wonderful suggestion to a recipe thread we have started thinking we could all share our recipes of wh**ever and enjoy trying them too....Wowwwwww, this sounds delicious and a definite!!! Just copied it..

Mirepox always, always, has lotssssssss of garlic .....It is a must!! I go light on the carrots tho~~ :thumbup: Heavy on the onions...hehe

I don't believe it. I just called matignon "mitigation." Oops.

lindajoy Loc: right here with you....

Loki wrote:

I don't believe it. I just called matignon "mitigation." Oops.

Well, mitigation is not wrong, if you think about it.. :wink: :thumbup: Knew what you were saying..

Loki Loc: Georgia

lindajoy wrote:

Well, mitigation is not wrong, if you think about it.. :wink: :thumbup: Knew what you were saying..

Multi-tasking has it's limits, you know.

lindajoy Loc: right here with you....

Loki wrote:

Multi-tasking has it's limits, you know.

Yes, being human, does that, my friend!!! :wink:

PaulPisces Loc: San Francisco

Loki wrote:

How about a nice beef tenderloin, marinated in a good Shiraz, cooked barely medium rare, sliced very thin, and topped with demi-glace? Don't have time for demi-glace? Do what I do. Make your beef Veloute' and add pureed mirepoix, (containing some roasted garlic also ), and use that instead.
Culinary trivia: When you use mirepoix in this manner it is known as a matignon.

Or you could just take beef stock, thicken it with cornstarch, and then add the matignon.

Cornstarch!!! No way. If one is too lazy (or time constrained) to make a roux, then at least keep some beurre manié on hand for thickening.

Loki Loc: Georgia

PaulPisces wrote:

Cornstarch!!! No way. If one is too lazy (or time constrained) to make a roux, then at least keep some beurre manié on hand for thickening.

Be quiet, I'm trying to teach c***ting 101 here. Besides, some people have dietary constraints that preclude the use of beurre manie, although, come to think of it, that would probably apply to a veloute' or bechamel also.
Not to mention hollandaise; and yes, like most people, I've ended up with soft scrambled egg yolks a time or two.

lindajoy Loc: right here with you....

Loki wrote:

Be quiet, I'm trying to teach c***ting 101 here. Besides, some people have dietary constraints that preclude the use of beurre manie, although, come to think of it, that would probably apply to a veloute' or bechamel also.
Not to mention hollandaise; and yes, like most people, I've ended up with soft scrambled egg yolks a time or two.

Just as I make certain butters with different herbs etc I make Beurree manie as well..Its too dang easy not to have on hand.. Make a good bit in my food processor and freeze it until needed..
Yes, its dated so I know how long I have had it..

Is there really anything any better??? So simple too...I have also used corn starch and or Gold Wondra too..No clumps with the Wondra and also very easy although no where the flavor of Beurre....

bon appétit, Messieurs...♨ ♥

PaulPisces Loc: San Francisco

archie bunker wrote:

Good night Ya'll!!

I try to limit my intake of beef, but I've had a beard for as long as I was able to grow one. I h**e shaving.

Here it is. I hope I have cropped enough of my face out to:

- Keep the crazies from identifying me and coming after me
- Keep normal folks from turning away in disgust
- Keep facial recognition software from revealing my true identity.

I just hope there are a lot of other white-bearded men in SF!

archie bunker Loc: Texas

PaulPisces wrote:

I try to limit my intake of beef, but I've had a beard for as long as I was able to grow one. I h**e shaving.

Here it is. I hope I have cropped enough of my face out to:

- Keep the crazies from identifying me and coming after me
- Keep normal folks from turning away in disgust
- Keep facial recognition software from revealing my true identity.

I just hope there are a lot of other white-bearded men in SF!

Now that you all have finished speaking in tongues I can chime in! :hunf:

You call that a beard? If I shave right now, I'll have that much growth at 6:00 am tomorrow! But then...I am a Texan! :mrgreen: :mrgreen:

Seriously though, I grew one every winter until about 10 years ago when it started coming in gray. I finally decided to embrace the gray, and let it grow this year. I'm with you Paul I h**e shaving! So does my son, who sent me the picture. His fiance h**es his beard as my wife does mine so we joke about it a lot!