Posted: 3/4/2005 5:51:46 PM EDT
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18oz of rare ribeye steak "smashed" (not mashed) potatoes green beans for ruffage. Glock 19 with extra mag 45acp AR15 lower that I'm working on (uses Thompson SMG mags!)  
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You forgot the picture.  edit: Nevermind. Now cut the steak open so we can verify that it's properly (read: barely) cooked. |
I certainly will when I get it running! (I'll finish the rear block this weekend) And arowneragain, sorry man but its gone  It was SLIGHTLY overdone (med rare instead of rare), but damn tasty!
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I bet it was. Now, what are 'smashed' potatoes? (they look good, too...) |
No kiddin'...... |
Yup...that's good eats. Just did a recipe from Rachel Ray that had those same ingredients. Damn tastey!!!! Would have never thought about cream cheese with out her. It's now my favorite smashed potato. |
Actually I'll post the recipe here, but you'd need a sourdough starter to make it. If you like, I can dry some of mine and send it to you. It's kinda like a pet you keep in the fridge... take him out and feed him every week or so, and he'll be happy. Sourdough bread: 2 cup fresh starter 1 cup warm water 2 tablespoon sugar 1 teaspoon salt 4 tablespoons dry milk powder 2 tablespoon vegetable oil or melted shortening flour to make a stiff dough (4-6 cups) Stir in about 2 cups of flour and beat well. Add about 2 or 3 more cups gradually, until too stiff to stir, then turn out and knead well, adding flour as necessary until the dough is smooth and stands about 1/3 as high as it is wide when resting, or more. Place in a greased bowl, let rise until double. Punch down, let rest 15 minutes. Shape into 2 loaves, place in greased bread pans (9 x 5 x 3). Brush tops with 2 tablespoon melted margarine or butter. Let rise until tops are almost even with top edge of pan. Bake 45 minutes at 375. Turn out immediately onto racks. For a soft crust, rub with hard butter or margarine while still hot. Freeze in plastic bags when cool. I usually use 2 cups whole wheat flour and about 3 cups bread flour, depending on how firm the dough is. |
Take a pound of green beans and snap off the ends. Boil them for about 5-6 minutes or until tender-crisp and bright green. Drain and immediately plunge beans into icewater. In a pan, saute 2 cloves of minced garlic in about 3 tablespoons butter. Add beans and about 1 teaspoon lemon juice. Salt to taste. Saute over high for 2-3 minutes or until heated through, then serve. 
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Basically once you get it reactivated and thriving, you can put it in a jar in the fridge. Don't close the lid too tight or it will explode. It sits in there until you feed it, meaning you take it out, put the goo in a larger container, mix in flour and water, and wait at room temperature for it to double (usually 6-8 hours). When this happens, you put some of the starter back in the fridge and use the rest to cook with. If you're interested, send me an email with your mailing address and I'll send you some dried starter with instructions.
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