Need some food pron













Pepper & Salt for an hour or so. Then I baked the skillet at 500, put it on the stove, threw in half a red onion sliced, and smashed a little garlic, cooked for a minute or so, then put the steaks in, searing each side.

Then I threw the pan back in the oven

All for about $20

is that Unagi? I'm going to a sushi party tomorrow and I really want to try making Unagi...but TMK it's kind of tough to make it

You made these?

Bowl # 2 is freaking me out. I feel like something's looking at me.

No, it's from a restaurant I frequent in L.A.'s Little Tokyo, it's the best. Bowl #2 is grilled eel over rice.

i never make steaks like that brky. whats the advantage to using the oven instead of just stove or BBQ?

24 tabling 2nl 10 hrs a day. standard.

IMO, charring the edges before broiling in the oven adds an awesome flavor and helps seal in juices. It's sorta the same principle for cooking on a flame or really hot BBQ, but without the added flavors of cooking over open flame.

I very much put some of this on the coaching staff especially since a week earlier against New Orleans he did something similar. There was a short punt that he wasn't able to catch outright. With Saints players around he suddenly grabbed it after a couple of bounces. I remember it almost gave me a heart attack and I thought how stupid it was. Someone on the coaching staff should have ripped him a new one after that and told him if he can't catch it out right to get as far away as possible. If someone had chewed him out when that happened, it might have prevented that first turnover against the Giants. I mean....maybe they did during film sessions that week....but if they did he certainly didn't get the message.

I'm absolutely amazed at how often a punt returner makes me scream at my TV, the concept is very simple.

Gary Carter

Guys, NFL players in general are remarkably unintelligent.

http://en.wikipedia.org/wiki/Wonderl...mple_questions

....and these are the guys who return punts. Case closed.

Didn't we do a sample test on here a while back? Most scored in the 40's, iirc.

yeah, just thought id refresh it

Ribeye is best when done on a grill about 2 minute per side. I also like the cast iron pan method, heat it in the oven, throw it on a hot burner, sear both sides off and right back into the oven to finish off. I like to rub the steaks down with garlic cloves prior to searing, and no onion in the pan. Once out of the oven rub a pat of butter over the top and allow to rest for 10 minutes. Side of garlic mashed please.

I refuse to lay 100% of the blame on Williams for either of these plays. In fact, for the second return I place more of the blame on the coaching staff. After Williams screwed up the first punt return I think it's legitimate to consider not putting anybody back to return punts in OT. Ironically, the 49ers had one of the best (if not the best) special teams unit in 2011.

Agreed about Crabtree. We need a Megatron or Julio Jones. Pisses me off that the Giants are so deep at WR.

If ted ginn doesn't get hurt vs NO SF goes to SB

never good when you have to rely on a rookie in playoffs

have a rib eye in the fridge and will be trying this tomorrow. I like my steaks medium rare... what temp in the oven and for how long? Any salt pepper or rub on the steak or garlic cloves only?

i cannot fathom eating steak that hasn't been cooked on a bbq.

bbq = best invention ever.

And lift off!

Heat cast iron pan in 500* oven

Rub down room temp ribeye with garlic then coat lightly with oil, kosher salt/fresh ground pepper to taste

Pull hot pan out of oven and place on a hot stove top burner

Sear ribeye on one side for 30 secs and don't move it, flip and sear other side 30 secs

Place pan with ribeye back into 500* oven for 2 minutes, flip ribeye over and cook another 2 minutes (Medium/rare, add a minute per side for medium)

Remove steak, cover loosely with foil and allow to rest for a few minutes minutes