Ok- I'm *not* a cook. That's why I'm here, to learn from people who enjoy
cooking.

So tonight, my room mate wasn't feeling good. I volunteered to cook. Now,
remember, I'm *not* a cook.. but check this out.

I had boneless skinless chicken breasts. Took a pan, put a slash of olive
oil on it, and put the chicken in the oven. Timed it for 25 minutes.

Meanwhile, I got out some chicken flavor Rice-A-Roni and some corn.

When the timer went off, I flipped the chicken and put barbecue sauce on it.
Got the rice stuff going and put the corn on low. Set the timer for the
rice.

Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not know
what an accomplishment this is for me. And!!! My room mates actually ATE
the food I made.

-feverish (proud newb cook that actually made edible food!!!)

feverish wrote:

> Ok- I'm not a cook. That's why I'm here, to learn from people who
> enjoy cooking.
>
> So tonight, my room mate wasn't feeling good. I volunteered to cook.
> Now, remember, I'm not a cook.. but check this out.
>
> I had boneless skinless chicken breasts. Took a pan, put a slash of
> olive oil on it, and put the chicken in the oven. Timed it for 25
> minutes.
>
> Meanwhile, I got out some chicken flavor Rice-A-Roni and some corn.
>
> When the timer went off, I flipped the chicken and put barbecue sauce
> on it. Got the rice stuff going and put the corn on low. Set the
> timer for the rice.
>
> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do
> not know what an accomplishment this is for me. And!!! My room mates
> actually ATE the food I made.
>
> -feverish (proud newb cook that actually made edible food!!!)

Good for you!

--
Dan Goodman
All political parties die at last of swallowing their own lies.
John Arbuthnot (1667-1735), Scottish writer, physician.
Journal http://dsgood.livejournal.com
Links http://del.icio.us/dsgood
Blog http://dsgood.googlepages.com

Dan Goodman wrote:


> Good for you!

/takes another bow

< smiiles >

-feverish

In article >, feverish >
wrote:

> Ok- I'm *not* a cook. That's why I'm here, to learn from people who enjoy
> cooking.
>
> So tonight, my room mate wasn't feeling good. I volunteered to cook. Now,
> remember, I'm *not* a cook.. but check this out.
>
> I had boneless skinless chicken breasts. Took a pan, put a slash of olive
> oil on it, and put the chicken in the oven. Timed it for 25 minutes.
>
> Meanwhile, I got out some chicken flavor Rice-A-Roni and some corn.
>
> When the timer went off, I flipped the chicken and put barbecue sauce on it.
> Got the rice stuff going and put the corn on low. Set the timer for the
> rice.
>
> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not know
> what an accomplishment this is for me. And!!! My room mates actually ATE
> the food I made.
>
> -feverish (proud newb cook that actually made edible food!!!)

Well done!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

OmManiPadmeOmelet wrote:

> Well done!

/takes bow

< smile >

-feverish

feverish wrote:
> Ok- I'm *not* a cook. That's why I'm here, to learn from people who enjoy
> cooking.
>
> So tonight, my room mate wasn't feeling good. I volunteered to cook. Now,
> remember, I'm *not* a cook.. but check this out.
>
> I had boneless skinless chicken breasts. Took a pan, put a slash of olive
> oil on it, and put the chicken in the oven. Timed it for 25 minutes.
>
> Meanwhile, I got out some chicken flavor Rice-A-Roni and some corn.
>
> When the timer went off, I flipped the chicken and put barbecue sauce on it.
> Got the rice stuff going and put the corn on low. Set the timer for the
> rice.
>
> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not know
> what an accomplishment this is for me. And!!! My room mates actually ATE
> the food I made.
>
> -feverish (proud newb cook that actually made edible food!!!)

Yup, chicken is the best food to learn with since its so versatile.

Good for you that you did it though & wasn't intimidated by the oven!

Here's a couple ideas for you using the same general 'method'

Put chicken breasts in a small cassarole, generously pour salsa over it
& bake till done. Eat with rice & veggie. Same thing can be done
with Teriyaki sauce.

Ohh, and my personal favorite. A great comfort food & easy to make
Tuna cassarole. since you have room mates, this is an easy recipe to
double or triple. measurements don't matter much, it just has to have
a nice consistency when done. If too wet, add more noodles. If too
dry, put in some milk or more soup.

6 oz Wide egg noodles (about 3 cups) cooked & drained.
1 Can of Tuna, drained
1 Can of condensed cream of mushroom soup
1/2 cup milk (add last & adjust as needed)
salt & pepper, to taste
Cheddar Cheese (medium or sharp) as much as desired.

Cook the noodles, & mix all the ingredients except the cheese. You can
pour everything into a cassarole dish & melt grated cheese on top or
just use it as a condiment.

You can get creative with this recipe too.

Have fun!

denise~* wrote:


> Yup, chicken is the best food to learn with since its so versatile.
>
> Good for you that you did it though & wasn't intimidated by the oven!
>
> Here's a couple ideas for you using the same general 'method'
>
> Put chicken breasts in a small cassarole, generously pour salsa over it
> & bake till done. Eat with rice & veggie. Same thing can be done
> with Teriyaki sauce.
>
> Ohh, and my personal favorite. A great comfort food & easy to make
> Tuna cassarole. since you have room mates, this is an easy recipe to
> double or triple. measurements don't matter much, it just has to have
> a nice consistency when done. If too wet, add more noodles. If too
> dry, put in some milk or more soup.
>
> 6 oz Wide egg noodles (about 3 cups) cooked & drained.
> 1 Can of Tuna, drained
> 1 Can of condensed cream of mushroom soup
> 1/2 cup milk (add last & adjust as needed)
> salt & pepper, to taste
> Cheddar Cheese (medium or sharp) as much as desired.
>
> Cook the noodles, & mix all the ingredients except the cheese. You can
> pour everything into a cassarole dish & melt grated cheese on top or
> just use it as a condiment.
>
> You can get creative with this recipe too.
>
> Have fun!

Oh wow.. thank you!! Those look easy enough.

Now, what do I do with a rib eye steak?

-feverish (who's been upgraded to designated cook for the next week)

feverish wrote:

>
> Oh wow.. thank you!! Those look easy enough.
>
> Now, what do I do with a rib eye steak?
>
> -feverish (who's been upgraded to designated cook for the next week)

Isn't that one of those tougher steaks?

If so, do this.

Brown steak in a little oil in large pan. Dump in condensed cream of
mushroom soup & let simmer till the soup is like a 'gravy' & the steak
is tender. You can add in a little milk if needed. Also salt & pepper
as desired. If you have the gumption, before you brown the steak, cook
up some chopped onions till translucent, then brown the steak, then add
in the 'soup' (and some milk if necc, but not too much)

Serve over rice egg noodles with a veggie of choice & bread.

denise~* wrote:


> Isn't that one of those tougher steaks?

I really don't know.

> If so, do this.
>
> Brown steak in a little oil in large pan. Dump in condensed cream of
> mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> is tender. You can add in a little milk if needed. Also salt & pepper
> as desired. If you have the gumption, before you brown the steak, cook
> up some chopped onions till translucent, then brown the steak, then add
> in the 'soup' (and some milk if necc, but not too much)
>
> Serve over rice egg noodles with a veggie of choice & bread.

Sounds great!! Thank you Denise. I think I can handle this one, too.

-feverish

feverish wrote:
> denise~* wrote:
>
>
>> Isn't that one of those tougher steaks?
>
> I really don't know.
>
>> If so, do this.
>>
>> Brown steak in a little oil in large pan. Dump in condensed cream of
>> mushroom soup & let simmer till the soup is like a 'gravy' & the
>> steak is tender. You can add in a little milk if needed. Also salt
>> & pepper as desired. If you have the gumption, before you brown the
>> steak, cook up some chopped onions till translucent, then brown the
>> steak, then add in the 'soup' (and some milk if necc, but not too
>> much)
>>
>> Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
>
> -feverish

It's actually a REALLY tender steak. Cutting it up would be for sirloin,
not a ribeye. Read another post from me.

kili

In article >, feverish >
wrote:

> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Oh gods...

Rib Eye is one of the tenderest cuts of beef that there is. ;-)

While Denise's recipe sounds delicious, I'd sure not use rib eye for it!
Save that recipe for some round or rump, or even sliced chuck roast.
I'm storing it in the nutrition file for future reference next time
chuck is on sale. ;-)

Rib Eye is best cooked hot and fast and served rare to medium rare with
a light marinade. Topping it with some sliced onions and mushrooms
sauteed' in butter and olive oil and only very lightly spiced. A little
salt and pepper is really enough but I often also use a bit of Soy
sauce, Hoisin or Worcestershire.

Kili had the best suggestion so far.

As for sides, baked potato or a small pile of fresh or fresh frozen
steamed veggies with a little lemon butter or just salt and pepper if
you are worried about fat content.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

feverish wrote:
> denise~* wrote:
>
>
> > Isn't that one of those tougher steaks?
>
> I really don't know.
>
> > If so, do this.
> >
> > Brown steak in a little oil in large pan. Dump in condensed cream of
> > mushroom soup & let simmer till the soup is like a 'gravy' & the steak
> > is tender. You can add in a little milk if needed. Also salt & pepper
> > as desired. If you have the gumption, before you brown the steak, cook
> > up some chopped onions till translucent, then brown the steak, then add
> > in the 'soup' (and some milk if necc, but not too much)
> >
> > Serve over rice egg noodles with a veggie of choice & bread.
>
> Sounds great!! Thank you Denise. I think I can handle this one, too.
>
> -feverish

Yes, it's easy, but read Kilikini's post and my reply. :-) You might
want to save this recipe for another piece of meat.

denise~* wrote:
>
> Serve over rice egg noodles with a veggie of choice & bread.

Oops, that was supposed to be rice OR egg noodles :-)

denise~* > wrote:
> feverish wrote:

> > Oh wow.. thank you!! Those look easy enough.
> > Now, what do I do with a rib eye steak?

> Isn't that one of those tougher steaks?

What!? Rib eye steaks are certainly not tough.
They are probably one of the most popular steaks
for grilling that there is. High heat fast
cooking for a medium-rare doneness. You can
do that in a frying pan if you like, or on a
grill, or in a broiler.

In this case, since you don't have a grill yet,
and broilers are pain for cleanup, I'd go with
the frying pan. Get it nice an hot, with maybe
just a dash of oil, and put the steak in there.
Let it cook on one side for 3 or 4 minutes, tops.
Turn it over and cook the same time on the other
side. If you try to turn it and it is stuck
to the pan it probably needs to cook a little
longer on that side. Slight sticking is normal,
but steaks will "self-release" when they are
ready to turn.

Depending on thickness, no more than 5 to 10
minutes in a hot pan should do it.

Bill Ranck
Blacksburg, Va.

wrote:


> What!? Rib eye steaks are certainly not tough.
> They are probably one of the most popular steaks
> for grilling that there is. High heat fast
> cooking for a medium-rare doneness. You can
> do that in a frying pan if you like, or on a
> grill, or in a broiler.
>
> In this case, since you don't have a grill yet,
> and broilers are pain for cleanup, I'd go with
> the frying pan. Get it nice an hot, with maybe
> just a dash of oil, and put the steak in there.
> Let it cook on one side for 3 or 4 minutes, tops.
> Turn it over and cook the same time on the other
> side. If you try to turn it and it is stuck
> to the pan it probably needs to cook a little
> longer on that side. Slight sticking is normal,
> but steaks will "self-release" when they are
> ready to turn.

OK, pardon me if this is a very stupid question, but should I use olive oil
or vegetable oil? I have both.

> Depending on thickness, no more than 5 to 10
> minutes in a hot pan should do it.

So, my original idea of an hour is way too long. Got it.

-feverish

denise~* wrote:
> feverish wrote:
>
>>
>> Oh wow.. thank you!! Those look easy enough.
>>
>> Now, what do I do with a rib eye steak?
>>
>> -feverish (who's been upgraded to designated cook for the next week)
>
> Isn't that one of those tougher steaks?
>
Absolutely not! It's very tender, usually well marbled. Would be a shame
to dump cream of mushroom soup on a ribeye

Jill

Well you've gone and done it now!

Consider yourself the designated cook henceforth!!!
Was a mistake we all fall foul of... lol

well done... congrats... what's on the menu tonight?

LadyJane
--
"Never trust a skinny cook!"
thoroughly tired of being the designated cook EVERY night for 29 years,
3 months and 25 days...LOL (except of course those nights we have
take-away, eat out, or decide to have a big breakfast instead).

LadyJane wrote:

> Well you've gone and done it now!

Ya, I see.. When you asked what's on the menu tonight, I asked and was told
Rib Eye Steak. I said "you don't expect *me* to cook that, do you?" The
answer was "Uh Huh!!"

What have I started???

> Consider yourself the designated cook henceforth!!!
> Was a mistake we all fall foul of... lol
>
> well done... congrats... what's on the menu tonight?

Um.. rib eye steak.
Now I'm far afield of any prior knowledge.

Help!!!!

-feverish

feverish wrote:
> Ok- I'm *not* a cook. That's why I'm here, to learn from people who enjoy
> cooking.
>
> So tonight, my room mate wasn't feeling good. I volunteered to cook. Now,
> remember, I'm *not* a cook.. but check this out.
>
> I had boneless skinless chicken breasts. Took a pan, put a slash of olive
> oil on it, and put the chicken in the oven. Timed it for 25 minutes.
>
> Meanwhile, I got out some chicken flavor Rice-A-Roni and some corn.
>
> When the timer went off, I flipped the chicken and put barbecue sauce on it.
> Got the rice stuff going and put the corn on low. Set the timer for the
> rice.
>
> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not know
> what an accomplishment this is for me. And!!! My room mates actually ATE
> the food I made.
>
> -feverish (proud newb cook that actually made edible food!!!)
>
Well done you!

Actually, getting the timing right is a major achievement. My Derrick is
a great kitchen hand, does anything I ask him, but cannot cook a meal
unaided because he says he doesn't know in what order to do things.

I'm looking forward to your next effort.

Christine

Old Mother Ashby wrote:


> Well done you!
>
> Actually, getting the timing right is a major achievement. My Derrick is
> a great kitchen hand, does anything I ask him, but cannot cook a meal
> unaided because he says he doesn't know in what order to do things.
>
> I'm looking forward to your next effort.

< smile >

It's going to be rib eye steak.
Help!!!! LOL!

-feverish (who can time things to the second..)

feverish wrote:
> Ok- I'm *not* a cook. That's why I'm here, to learn from people who
> enjoy cooking.
>
> So tonight, my room mate wasn't feeling good. I volunteered to cook.
> Now, remember, I'm *not* a cook.. but check this out.
>
> I had boneless skinless chicken breasts. Took a pan, put a slash of
> olive oil on it, and put the chicken in the oven. Timed it for 25
> minutes.
>
> Meanwhile, I got out some chicken flavor Rice-A-Roni and some corn.
>
> When the timer went off, I flipped the chicken and put barbecue sauce
> on it. Got the rice stuff going and put the corn on low. Set the
> timer for the rice.
>
> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do
> not know what an accomplishment this is for me. And!!! My room mates
> actually ATE the food I made.
>
> -feverish (proud newb cook that actually made edible food!!!)

Since this worked out well for you, another easy thing you could try would
be to bread (Shake-n-Bake) chicken or a pork chop, bake it in the oven,
serve with mac & cheese and a veggie. Successful baby-steps help you gain
confidence and before long you'll be making up your own recipes. It'll
happen............be warned! :~)

kili

kilikini wrote:


> Since this worked out well for you, another easy thing you could try would
> be to bread (Shake-n-Bake) chicken or a pork chop, bake it in the oven,
> serve with mac & cheese and a veggie. Successful baby-steps help you gain
> confidence and before long you'll be making up your own recipes. It'll
> happen............be warned! :~)

<<<kili>>>

Thank you hon..

-feverish

feverish wrote:
> kilikini wrote:
>
>
>> Since this worked out well for you, another easy thing you could try
>> would be to bread (Shake-n-Bake) chicken or a pork chop, bake it in
>> the oven, serve with mac & cheese and a veggie. Successful
>> baby-steps help you gain confidence and before long you'll be making
>> up your own recipes. It'll happen............be warned! :~)
>
> <<<kili>>>
>
> Thank you hon..
>
> -feverish

Okay, let's see if we can help you with the ribeye thing. You're probably
going to get quite a few different answers on this one.

Ribeye is a very tender steak. Many people who don't like steak enjoy a
ribeye because it has more of a roast flavor instead of a traditional
"steak" flavor. Ribeye is the loin of the cow, the next tender part of the
cow would be the tenderloin, known also as filet mignon, when sliced and
(sometimes) wrapped in bacon.

So, essentially, you have a good cut of meat.

The best way to prepare ribeye, IMO, is sear it in a hot skillet, quickly, a
few minutes on each side, making it rare to medium rare - depending upon
your personal taste. One of the methods to determine doneness of the meat
is by feeling the "give" of the steak. The more give, the rarer it is,
adversely, the firmer it is, the more done it is. It's all personal
preference. If all else fails, make a small cut, but you will lose juices
that way, however. It's not a cut you want to overdo and if cooked
properly, you can almost cut it with a fork.

The main thing to remember is to try to only flip the steak *once* and do
NOT press down on it during the cooking process as that releases the juice
that you want to have remain in the meat.

Seasonings are personal preference. Here, in this house, we like to keep it
simple; sea salt, ground pepper and garlic powder, but if you are seasoning
the meat, remember to season BOTH sides of the meat, equally.

Sides can be simple. Baked Potatoes (I like mine brushed with olive oil on
the outside and sprinkled with salt) in a 400 degree oven for about 45
minutes or until done by the "fork test" (when a toothpick goes through the
center of the potato easily). With steak and potatoes, I would go for a
green veggie like steamed broccoli or steamed asparagus. Pole beans or
sweet peas would be good as well. If you don't have a vegetable steamer,
just place your veggies in a pot with an inch of water or so, cover and heat
on high until you've hit the desired tenderness of your vegetables. Me, I
like mine in between slightly crunchy, but easily penetrated by a fork.

I hope this helps! Good luck and let us know how it came out!

kili

kilikini wrote:
>
> Okay, let's see if we can help you with the ribeye thing. You're probably
> going to get quite a few different answers on this one.
>
> Ribeye is a very tender steak.

OK, so I don't know steaks all that well (per my last post) but at
least you have a recipe for a tougher (less expensive) steak, like
'Chuck' for example. :-)

denise~* wrote:

>
> kilikini wrote:
>>
>> Okay, let's see if we can help you with the ribeye thing. You're
>> probably going to get quite a few different answers on this one.
>>
>> Ribeye is a very tender steak.
>
> OK, so I don't know steaks all that well (per my last post) but at
> least you have a recipe for a tougher (less expensive) steak, like
> 'Chuck' for example. :-)

Not a problem, Denise. I'm sure I'll be running into tough steak once I get
to dev/nul's house. LOL!!! (he's the bf I'm moving in with)

-feverish

kilikini wrote:


> Okay, let's see if we can help you with the ribeye thing. You're probably
> going to get quite a few different answers on this one.
>
> Ribeye is a very tender steak. Many people who don't like steak enjoy a
> ribeye because it has more of a roast flavor instead of a traditional
> "steak" flavor. Ribeye is the loin of the cow, the next tender part of
> the cow would be the tenderloin, known also as filet mignon, when sliced
> and (sometimes) wrapped in bacon.
>
> So, essentially, you have a good cut of meat.

OK, that's a good start.

> The best way to prepare ribeye, IMO, is sear it in a hot skillet, quickly,
> a few minutes on each side, making it rare to medium rare - depending upon
> your personal taste. One of the methods to determine doneness of the
> meat
> is by feeling the "give" of the steak. The more give, the rarer it is,
> adversely, the firmer it is, the more done it is. It's all personal
> preference. If all else fails, make a small cut, but you will lose juices
> that way, however. It's not a cut you want to overdo and if cooked
> properly, you can almost cut it with a fork.
>
> The main thing to remember is to try to only flip the steak *once* and do
> NOT press down on it during the cooking process as that releases the juice
> that you want to have remain in the meat.

Not flip it more than once? OK. No pressing on it either. Got it.

> Seasonings are personal preference. Here, in this house, we like to keep
> it simple; sea salt, ground pepper and garlic powder, but if you are
> seasoning the meat, remember to season BOTH sides of the meat, equally.
>
> Sides can be simple. Baked Potatoes (I like mine brushed with olive oil
> on the outside and sprinkled with salt) in a 400 degree oven for about 45
> minutes or until done by the "fork test" (when a toothpick goes through
> the
> center of the potato easily). With steak and potatoes, I would go for a
> green veggie like steamed broccoli or steamed asparagus. Pole beans or
> sweet peas would be good as well. If you don't have a vegetable steamer,
> just place your veggies in a pot with an inch of water or so, cover and
> heat
> on high until you've hit the desired tenderness of your vegetables. Me, I
> like mine in between slightly crunchy, but easily penetrated by a fork.
>
> I hope this helps! Good luck and let us know how it came out!

Oh man.. thank you Kili. I have no idea why my room mates are trusting me to
cook this.. I think they've bumped their heads. But.. I'll do it just like
you said. And of course I'll let you know how it comes out!!! If I'm proud,
I'll be dancing the jig. If I'm not.. I'll be posting a "why me???" LOL!!

By the way, I hope you're feeling good today.

-feverish


>
> kili

kilikini wrote:
>
> Okay, let's see if we can help you with the ribeye thing. You're probably
> going to get quite a few different answers on this one.
>
> Ribeye is a very tender steak.

OK, so I don't know steaks all that well (per my last post) but at
least you have a recipe for a tougher (less expensive) steak, like
'Chuck' for example. :-)

kilikini wrote:
>
> Okay, let's see if we can help you with the ribeye thing. You're probably
> going to get quite a few different answers on this one.
>
> Ribeye is a very tender steak.

OK, so I don't know steaks all that well (per my last post) but at
least you have a recipe for a tougher (less expensive) steak, like
'Chuck' for example. :-)

"feverish" > wrote in message
...
> Ok- I'm *not* a cook. That's why I'm here, to learn from people who enjoy
> cooking.
>
> So tonight, my room mate wasn't feeling good. I volunteered to cook. Now,
> remember, I'm *not* a cook.. but check this out.
>
> I had boneless skinless chicken breasts. Took a pan, put a slash of olive
> oil on it, and put the chicken in the oven. Timed it for 25 minutes.
>
> Meanwhile, I got out some chicken flavor Rice-A-Roni and some corn.
>
> When the timer went off, I flipped the chicken and put barbecue sauce on
> it.
> Got the rice stuff going and put the corn on low. Set the timer for the
> rice.
>
> Everything came out at the exact time!!!!! I'm so proud!! Ya'll do not
> know
> what an accomplishment this is for me. And!!! My room mates actually ATE
> the food I made.
>
> -feverish (proud newb cook that actually made edible food!!!)

Good Job, Kiddo!!!
Janet

Janet B. wrote:


> Good Job, Kiddo!!!
> Janet

I was *so* proud last night.. now I'm totally intimidated by this rib eye
steak thing.

What do I do???

-feverish

feverish wrote:
> Janet B. wrote:
>
>
>> Good Job, Kiddo!!!
>> Janet
>
> I was *so* proud last night.. now I'm totally intimidated by this rib eye
> steak thing.
>
> What do I do???
>
> -feverish
>
Grill it? You barely have to do anything to it if it is a good cut of
meat. It will be well flavored on its own already.

Goomba38 wrote:

> feverish wrote:
> > Janet B. wrote:
> >
> >
> >> Good Job, Kiddo!!!
> >> Janet
> >
> > I was *so* proud last night.. now I'm totally intimidated by this rib
eye
> > steak thing.
> >
> > What do I do???
> >
> > -feverish
> >
> Grill it? You barely have to do anything to it if it is a good cut of
> meat. It will be well flavored on its own already.


The OP knows this -- and *you* know this :-)

To the rest of you, if you check this "feverish" out you'll find out that
it's a troll, it's only reason for being is to get responses from suckers on
newsfroups...this troll especially has a history on alt.fashion and some
other froups.

Are some people here so desperate to post *anything* that they *have* to
respond to even *very* obvious troll posts...??? It's one reason why a
fairly high percentage of threads here devolve into puerile garbage. This
thread is a splendid example...

--
Best
Greg

It seems this Greg wants to invite a few neighbors over here. Feverish was
only asking and getting advise about cooking, Then Greggy has to jump in
with his spew. Seems like Greggy don't like newcomers in his group.
I'm thinking he and Joanne might be working together. What do ya think?




"Gregory Morrow"
<gregorymorrowONACLEARDAYYOUCANSEEALOAFHEAD@earthl ink.net> wrote in
k.net:

>
> Goomba38 wrote:
>
>> feverish wrote:
>> > Janet B. wrote:
>> >
>> >
>> >> Good Job, Kiddo!!!
>> >> Janet
>> >
>> > I was *so* proud last night.. now I'm totally intimidated by this
>> > rib
> eye
>> > steak thing.
>> >
>> > What do I do???
>> >
>> > -feverish
>> >
>> Grill it? You barely have to do anything to it if it is a good cut of
>> meat. It will be well flavored on its own already.
>
>
> The OP knows this -- and *you* know this :-)
>
> To the rest of you, if you check this "feverish" out you'll find out
> that it's a troll, it's only reason for being is to get responses from
> suckers on newsfroups...this troll especially has a history on
> alt.fashion and some other froups.
>
> Are some people here so desperate to post *anything* that they *have*
> to respond to even *very* obvious troll posts...??? It's one reason
> why a fairly high percentage of threads here devolve into puerile
> garbage. This thread is a splendid example...
>

Gregory Morrow wrote:


> The OP knows this -- and *you* know this :-)
>
> To the rest of you, if you check this "feverish" out you'll find out that
> it's a troll, it's only reason for being is to get responses from suckers
> on newsfroups...this troll especially has a history on alt.fashion and
> some other froups.

Yes, I'm a troll. The UTB in my headers should have been your first clue,
cupcake. But I am *not* trolling here. Big difference, yet apparently to
you, simply by being in UTB, I *have* to be trolling. Regardless of how
many on topic posts I've made, how many requests for actual info, etc.


> Are some people here so desperate to post *anything* that they *have* to
> respond to even *very* obvious troll posts...??? It's one reason why a
> fairly high percentage of threads here devolve into puerile garbage. This
> thread is a splendid example...

Oh bugger off. I made it clear when I first arrived here that yes, I'm a
known troll. Someone even kindly posted a recipe for roasted troll. (thank
you Meryl)

Again, bugger off.

-feverish (trying hard to be polite to this dude)

"feverish" > wrote in message
...
> Janet B. wrote:
>
>
>> Good Job, Kiddo!!!
>> Janet
>
> I was *so* proud last night.. now I'm totally intimidated by this rib eye
> steak thing.
>
> What do I do???
>
> -feverish
>
All the suggestions you got for pan frying are good. I would add (I know
this is too late for this evening, but for the future..) Take the steak out
of the fridge about 1/2 hour ahead so that the meat comes more to room
temperature. Also, when you remove the meat from the pan, let it rest a bit
before cutting. That way all the meat juices will redistribute and not run
out everywhere when you cut. Hope everything turned out great tonight.
Janet

Janet B. wrote:
> "feverish" > wrote in message
> ...
>> Janet B. wrote:
>>
>>
>>> Good Job, Kiddo!!!
>>> Janet
>>
>> I was *so* proud last night.. now I'm totally intimidated by this
>> rib eye steak thing.
>>
>> What do I do???
>>
>> -feverish
>>
> All the suggestions you got for pan frying are good. I would add (I
> know this is too late for this evening, but for the future..) Take
> the steak out of the fridge about 1/2 hour ahead so that the meat
> comes more to room temperature. Also, when you remove the meat from
> the pan, let it rest a bit before cutting. That way all the meat
> juices will redistribute and not run out everywhere when you cut.
> Hope everything turned out great tonight. Janet

I was going to say that, too, Janet and went DOH! I forgot to say let the
steak go to room temp. Thank you for bringing it up.

kili

--
http://www.caringbridge.com/view/kilikini