I aquired new pots and pans... What should I cook?Follow

So i decided to bite the bullet and replace my piecemeal college era cobbled up pot set with a more respectable professional grade matching set.

Sooo... What should I cook to break them in?

And WTH is wrong wit beans on toast??

oh, hang on, you mean't.......Nvr mind..as you were.


beans on toast are the food of the gods. well heinz beans on toast are anyway

What is it with you guys and beans on toast? Its bland, an old geezer with no teeth would complain it has no taste and would ask for more milk soaked bread. It tastes like ***.

Goulosh. Use ground beef and egg noodles along with the spices/tomato sauce/etc.

That or some pasta and meatball sauce. Make your own sauce :P (Seriously can't see how anybody could ever like that crappy prego **** along with pretty much any other canned sauce.)

It was never technically his, just on loan from his mother.

Chicken Cordon Bleu maybe?

[img]http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/4891.jpg[/img]

But he doesn't like spam.

Hater!

And to answer I'm not all there atm.

/bhodi on
I think he just doesn't want the pans to be more virgin than he is.
/bhodi off

I have a pan question for the kitchen gurus.

A while back I bought this thing called a "tamagoyaki pan" which is basically a rectangle pan used for making rolled egg omelette. I'd seen the cheapie 1.99 ones at the dollar store, but decided that a heavy duty fancy shmancy pan might be a better deal in the long run, so I sprung $25.00 for a thick, gray colored pan made in Japan.

The pan itself is fine, but when I left it on the dish rack overnight in the morning I was pretty alarmed to find spots of rust where the drops of water had been. I re-washed it, dried it completely, then put it away. Then tonight I am taking a different pan out when I notice big rust spots on the pan again where I guess I dripped two drops of water.

What kind of metal is this that is doing that and is it normal? Is there a certain way I'm supposed to care for it? The texts on the box were 100% in Japanese so I just tossed it, figuring I can't read it anyway so why bother.

Rub it down with oil after you wash and dry it.

Nexa

few things i would cook. well one ONLY if you do not have NON-stick pans...


meat & mushroom stuff

1 - 2 lbs ground beef (depends on how hungry you are and how many people you are feeding.
2 cans cream of mushroom soup
assorted bell peppers (i often use 1 ea red, green, orange/yellow, seldom do i use more then 3 peppers unless cooking a double batch. that would be 4 lbs meet)
2 - 3 stocks of fresh carrots
2 - 4 stocks celery
Worcestershire sauce
fresh ground pepper
salt (Kosher salt prefered)
sour cream (about that much)
cumin (not required, but i like the added flavor it gives to the beef)
1 beer (i prefer to cook with becks, not the dark or light stuff just regular becks as it adds loads of flavor without watering things down to much)
1lb portabela mushrooms

brown the beef and drain off any excess fat/grease. afterwards add the cumin to taste.

add mushroom soup and between 1/2 - 3/4 of the beer bottle. do not make it to watery. yes use the beer instead of water, water bring zero flavor to the mix. if you can not drink beer (yeast infection issue) or just really do not like beer then some good red wine should work as a replacement, i have never used the wine and it will change the flavor drastically if you use wine instead of beer.

add your carrots, worcestershire sauce, salt, and pepper at this time. bring to boil, stir, reduce to simmer for about 5 - 20 min depending on how large your carrot bits are. the smaller you cut them, the faster they will cook, the larger you make them the better looking the presentation. i normally cut my carrots in about 1/4in width circles and then cook for about 5- 7min before i add the rest of the ingrediants.

sautee the mushrooms (you can use any kind of mushroom you want i often go with a 50/50 mix of portabela and random off the shelf shrooms here)

add the mushrooms & bell peppers stir and let simmer for a few more min. add salt/pepper to flavor. at the end you can add the sourcreame to taste (i normally add 1 - 2 large spoons worth), mix in completly, remove from heat and let sit for about 5min before serving.

this can be served over noodles, mashed potatos or just on its own over a bit of bread.


2nd thing is a top sirlion steak with a sauce.

1. 1 - 4 lbs top sirlion (depending on how many people you are serving)
2. 2 TBS of FRESH cracked pepper corn (best to use whole pepper corn and then crack them open with a mallet)
3. 3/4 cup Cognac
4. 1cup heavy cream

butterfly the sirlions or just medialion them into 1/2 - 1.0lbs size steaks. and bring them to ROOM temperature. DO NOT COOK THEM COLD. that will ***** up the cooking proccess and cause them to cook uneven and not taste near as good as they will.

crack your pepper corn NOW

lightly salt the steaks (again Kosher is best for this job)
and press firmly, without squishing, the steak onto the pepper corns. you want good even covering on both large sides of the steaks.

heat pan to Med.High with 1 line worth of unsalted butter and 1 tsp (teaspoon) of olive oil. bring to heat (once butter is a bit brown and starts to smoke just a tad).

add the steaks spread out enough to leave about 1/2in between ea steak and the edge of the pan. YOU CAN NOT MAKE THIS WORK IN A NON-STICK PAN DO NOT TRY IT WILL NOT WORK WITH THE PAN SAUCE.... YOU CAN NOT DO IT, DO NOT TRY IT, IT WILL BE BAD IF YOU DO. let the steaks sit for about 4min. then flip. repeate (DO NOT MOVE THEM AROUND, let them sit and sizzle and sputter, etc...) after the 2nd side is done remove the steaks and place in a bit of tin foil close that off and keep them warm.

drain off any excess fat (should not be much) leaving as much of the "crust" left behind from the steaks as possible. add the cognac now and have a long reach lighter handy to burn off the alcohol. you may not want to do that part inside the house. i have to take mine outside and put it on the sidewalk in my front yard as the flames tend to reach about 3ft in the air. NOT SAFE. allow the flames to FULLY die off on their own swirlling the pan around to ensure you have burned off all of the alcohol before returning to the heat of the stove.

BIG NOT HERE, EVEN IF YOU DO THIS PART INSIDE THE HOUSE, TURN OFF THE STOVE BEFORE ADDING THE COGNAC AS YOU DO NOT WANT IT TO CATCH FIRE BEFORE YOU ARE READY FOR IT

add the cream and mix with a wire wisk until it is thickened. add salt/pepper to flavor and at the very end add a lid full or 2 more of cognac, stir and serve over the steak.

both are great. the top one works best in a cast iron skillet as does the second one, but the top one will taste good in a more modern skillet as well.

enjoy.