RL PIC THREAD

[Auvdar]

Originally Posted by Misto [You must be logged in to view images. Log in or Register.]

Are people in this thread so sexually deprived that they are swooning over a tranny?

Not to hate, but yes really this.

Get off the computer and go outside sometime.

edit: Nothing against the tranny in particular.

[Swish]

What's the best way to cook an octopus? Serious question - saw some at the fish counter today and wanted to give it a go.

[myriverse]

1. Sauce on a filet mignon is okay. Sure, the steak can stand on its own, but sauce is fine. Many of the classic recipes include a Hollandaise sauce.
2. Good Hollandaise in a blender is very possible. Good enough for Julia Child, then it's good enough for any of you.
3. Bearnaise would just be an extra step.

[MrSparkle001]

Originally Posted by Bardalicious [You must be logged in to view images. Log in or Register.]

Yeah, I'm gonna have to say that making "hollandaise steak sauce" in a blender gave me a good fucking chuckle.

And I'm also going to have to disagree with you on serving a "filet mignon" by itself. First and foremost, most butchers label any cut of the actual tenderloin as being the filet mignon, whereas it only comes from the shorter end of the loin. If you've cut and cleaned one, you'd know that the smaller cuts from the shorter end most usually do not look presentable on a plate, whereas cuts from the middle and larger end do.

The filet from the short end may indeed be more tender, but it certainly has no extra "flavor". A sauce with mushrooms and scallions, flamed with a shot or two of Jack Daniels and thickened with Au Jus + starch makes any filet taste fucking phenomenal.

But hey, to each their own.

No you're right, I'm wrong. A good au jus or mushroom sauce is wonderful with a filet. Hollandaise though? No fucking way. Filet is often served without a sauce though because it's just so great a piece of meat, even though it doesn't beat my favorite rib eye.

Originally Posted by Swish [You must be logged in to view images. Log in or Register.]

What's the best way to cook an octopus? Serious question - saw some at the fish counter today and wanted to give it a go.

I'll never eat it again after I learned how intelligent they are. I watched a show years ago that listed them as like the 4th most intelligent animal (think it went dolphin, chimp, parrot, octopus). There's interesting youtube videos showcasing their intelligence.

When I used to eat it I was unimpressed. Chewy, not much flavor. I'm not at all displeased at finding out how intelligent they are because I'm not missing out on anything.

[Shrubwise]

Originally Posted by Swish [You must be logged in to view images. Log in or Register.]

What's the best way to cook an octopus? Serious question - saw some at the fish counter today and wanted to give it a go.

The best way to cook an octopus is HAVE SOMEONE ELSE DO IT FOR YOU, at somewhere which is not your house.

The lady and I made calamari on our cast iron pan for Thanksgiving 2012 and it stunk up my place until New Years. DON'T DO IT.

[Shrubwise]

Originally Posted by MrSparkle001 [You must be logged in to view images. Log in or Register.]

I'll never eat it again after I learned how intelligent they are. I watched a show years ago that listed them as like the 4th most intelligent animal (think it went dolphin, chimp, parrot, octopus). There's interesting youtube videos showcasing their intelligence.

When I used to eat it I was unimpressed. Chewy, not much flavor. I'm not at all displeased at finding out how intelligent they are because I'm not missing out on anything.

I can attest to this. A real life buddy who worked at an aquarium used to be in charge of feeding the octopus. He said it would get bored and they'd have to figure out fun things for it to do. The used to put bits of food in between Lego pieces and the thing would pull apart the Legos to get the food.

He spoke of one time in particular where they had a tank for sick & dying fish. It was next to the octopus tank. The sick and dying fish kept is appearing. They watched security camera footage to see what was happening. At night, the octopus was CLIMBING OUT of its tank, going into the dying fish tank, eating the fish, then CLIMBING BACK IN to its own tank (and replacing the lid.)

[Thulack]

Originally Posted by Bardalicious [You must be logged in to view images. Log in or Register.]

Yeah, I'm gonna have to say that making "hollandaise steak sauce" in a blender gave me a good fucking chuckle.

And I'm also going to have to disagree with you on serving a "filet mignon" by itself. First and foremost, most butchers label any cut of the actual tenderloin as being the filet mignon, whereas it only comes from the shorter end of the loin. If you've cut and cleaned one, you'd know that the smaller cuts from the shorter end most usually do not look presentable on a plate, whereas cuts from the middle and larger end do.

The filet from the short end may indeed be more tender, but it certainly has no extra "flavor". A sauce with mushrooms and scallions, flamed with a shot or two of Jack Daniels and thickened with Au Jus + starch makes any filet taste fucking phenomenal.

But hey, to each their own.

I would take a thick filet and slice it open and stuff it with mushrooms,bread crumbs and mozz cheese and server it with a bearnaise sauce

[Bardalicious]

Originally Posted by Swish [You must be logged in to view images. Log in or Register.]

What's the best way to cook an octopus? Serious question - saw some at the fish counter today and wanted to give it a go.

Not worth it imo man, octopus has little flavor and a consistently rubbery texture. The most popular dish would likely be Calamari, which is squid tentacles breaded and fried/deep fried then served with some sort of red sauce (marinara). It is also quite popular in pasta dishes. Though again, I wouldn't waste my time. It's not the type of thing to leave a lasting impression imo.

If you're looking for a good seafood dish, go for a nice fresh tuna filet imo. To anyone that loves Tuna, if you cook it medium rare, it's like eating one of the most tender cuts of regular steak you'll ever have.

You can use a basting brush to hit both sides with honey mustard, sprinke it with poppy seed and pan sear it on a hot grill-style pan (or regular BBQ grill, but it's easier to break the filet apart on those), then if you like a little kick use a wasabi sauce. Either use VERY little at a time, or mix the wasabi with a sour cream base to cut it.

[Bardalicious]

Originally Posted by Thulack [You must be logged in to view images. Log in or Register.]

I would take a thick filet and slice it open and stuff it with mushrooms,bread crumbs and mozz cheese and server it with a bearnaise sauce

That's what I'm talking about [You must be logged in to view images. Log in or Register.]

One of my other favorites is a garlic-stuffed filet. Simmer over low heat a bunch of peeled and cleaned garlic cloves in butter til they are cooked and golden, cover them, let em cool then they should be soft enough to stuff into a tenderloin.

A Bearnaise style sauce goes well with that one.

[r0xx0r]

And then- there were flames!