Mr. Strip’s Commentary on Ms. S. Steel’s expositional handling of Mushroom Crème

[Grant]

The before (only thing missing in photo that will be used is butter and Ms. S. Steel!):



Afters to arrive tonight. Due to inflation, we have probably not cooked steaks in the last 3-4 months. Since my kids have been begging I decided to splurge for tonight. Cooking of mushroom crème and strips to occur in stainless steel pans of pain. Green beans to be roasted to help reduce workload and defend against the kitchen heresy of countertop clutter (from the perspective of a neat freak).

 

[Joshua]

I’ll make a good steak someday.

 

[Edward]

Green beans to be roasted

Folks often struggle to draw the line between grave error and heresy. Let's be clear. This is heresy.

If you are willing to repent:

Old Fashioned Slow Stewed Southern Style Green Beans

Old Fashioned Slow Stewed Southern Green Beans - Fresh green beans, slow stewed in the Southern way with cubed or sliced salt pork or fatback.

www.deepsouthdish.com

 

[Grant]

Folks often struggle to draw the line between grave error and heresy. Let's be clear. This is heresy.

If you are willing to repent:

Old Fashioned Slow Stewed Southern Style Green Beans

Old Fashioned Slow Stewed Southern Green Beans - Fresh green beans, slow stewed in the Southern way with cubed or sliced salt pork or fatback.

www.deepsouthdish.com

I disagree Sir Edward. Generally speaking, most vegetables that are roasted, far exceed their boiled counterparts in both flavor and texture.

 

[Phil D.]

Generally speaking, most vegetables that are roasted, far exceed their boiled counterparts in both flavor and texture.

Finally... a culinary point on which we fully agree... It gives me hope that your sad, artless views on gallus gallus domesticus sandwico may someday become more enlightened...

 

[VictorBravo]

These days, when it comes to beans, simplicity trumps doctrinal precision. I deep fry them in hot bacon grease left over from breakfast.

Sometimes with batter, sometimes without.

I like growing pole beans and preserving them. We’ve pretty much used them up from last summer.

 

[Grant]

These days, when it comes to beans, simplicity trumps doctrinal precision. I deep fry them in hot bacon grease left over from breakfast.

Sometimes with batter, sometimes without.

I like growing pole beans and preserving them. We’ve pretty much used them up from last summer.

Well on the preserving note, I am a sucker for all things pickled. Vic, have you ever tried pickled green tomatoes?

 

[VictorBravo]

Well on the preserving note, I am a sucker for all things pickled. Vic, have you ever tried pickled green tomatoes?

No, I end up frying them until they are all gone.

 

[Grant]

No, I end up frying them until they are all gone.

I love the fried, but I also recommend them pickled cut as you would a thicker lime/lemon wedge with garlic gloves.

 

[Grant]

 

[Phil D.]

Is the reason there's relatively little gravy on the plate that there isn't mush-room?

 

[Jeri Tanner]

How was it precious?

 

[Grant]

How was it precious?

The mushroom crème was riddling!

 

[Grant]

Is the reason there's relatively little gravy on the plate that there isn't mush-room?

I figured you’d prefer less sauce with your sauce less chicken sandwiches.

 

[Phil D.]

I figured you’d prefer less sauce with your sauce less chicken sandwiches.