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Invisiblecaphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
Surf and Turf
    #14073366 - 03/05/11 10:51 PM (12 years, 10 months ago)

Tri tip sirloin marinated with serrano chili, cilantro, green onion, shallot, garlic, lime juice, black pepper about 4 hours



marinade for shrimp, habanero chili, tomato paste, garlic, olive oil, cilantro


shrimp shelled and de veined


steak and shrimp in their respective marinades (shrimp about 1 hour)


rice with green bell chili and garlic, dried red pepper flake
black beans from a can


excess marinade removed, salted, ready to grill


off the grill


with some grilled corn


shrimp not overcooked :crazy2:


plated



The shrimp were insanely hot, but in a good way.  :thumbup:


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,672
Re: Surf and Turf [Re: caphillkid]
    #14074212 - 03/06/11 03:49 AM (12 years, 10 months ago)

Quote:

The shrimp were insanely hot, but in a good way



No wonder with those habaneros :laugh: Looks really tasty!

Quote:

excess marinade removed, salted, ready to grill



Before people start whining about the possibility that salting meat before cooking will draw moisture out of it: this does not happen. I recently read a nifty little book on molecular cooking where they specifically explored this issue, and found no difference in moisture content between pre-cooking salting, salting during cooking, and salting afterwards. The method of cooking is the factor that determines the moisture content of the end product.


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OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 6 months, 27 days
Re: Surf and Turf *DELETED* [Re: caphillkid]
    #14075221 - 03/06/11 11:36 AM (12 years, 10 months ago)

Post deleted by trendal

Reason for deletion: flame - "If something doesn't sound good to you - too bad, ignore it."



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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back


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Invisiblegreys
OTD Sergeant at Arms
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Registered: 07/16/06
Posts: 44,923
Loc: nunya
Re: Surf and Turf [Re: LiquidSmoke]
    #14075689 - 03/06/11 01:38 PM (12 years, 10 months ago)

I would say rice in a bit overdone and corn isnt exactly in season.

I don't care much for top sirloin/sirloin cuts grilled myself.
I agree LS, I would have chosen a much thicker cut, but when I eat beef I like to pig out a bit so...i would probably have done that anyway.


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:greys:


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Invisiblecaphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
Re: Surf and Turf [Re: koraks]
    #14077225 - 03/06/11 06:57 PM (12 years, 10 months ago)

interesting koraks

We were taught to salt fresh tomato slices to help draw out some excess moisture, but I guess that may be bs huh. 

I tend not to add salt to things until right near the end or right before cooking.  I've even stopped salting things before I saute something, for example mushrooms, because the doctors are now saying that this produces an unhealthy change in the structure of the salt, similar to what happens to oils when you hydrogenate them.  Not sure if it's true, but I just salt stuff after it comes off the heat. 

My mouth burned for a solid half hour after eating these shrimp.  It kinda makes you high.  :highdog:  I thought I used too much tomato paste in the marinade, but after cooking, you couldn't taste anything but the peppers and garlic.


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Offlinebroken
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Registered: 09/07/10
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Re: Surf and Turf [Re: caphillkid]
    #14077512 - 03/06/11 07:52 PM (12 years, 10 months ago)

i would offer constructive criticism, but i'm on ignore.


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:willynilly:


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,672
Re: Surf and Turf [Re: caphillkid]
    #14079464 - 03/07/11 02:20 AM (12 years, 10 months ago)

Quote:

caphillkid said:
interesting koraks

We were taught to salt fresh tomato slices to help draw out some excess moisture, but I guess that may be bs huh.



No, but letting something marinate in salt is different from putting salt on something and then immediately grilling it. Moreover, it might have occurred even to you that tomatoes have a slightly different structure than, say, sirloin. The relatively open structure of a tomato will result in much more moisture being drawn from the tissue in less time than with a more dense tissue such as any form of meat.

Quote:

I've even stopped salting things before I saute something, for example mushrooms, because the doctors are now saying that this produces an unhealthy change in the structure of the salt, similar to what happens to oils when you hydrogenate them.



I'd like to see a source for that, because I'm curious as to how that would work. I don't see how heating dissolved NaCl would alter the structure; way I see it, it'd still be Na+ and Cl- swimming around in a solution, or deposited as solid NaCl if your dish is _really_ dry. The only thing I could imagine is that either the Na+ or the Cl- forms a salt with another ion present in the food. Seems a bit far-fetched to me though, but I'm willing to learn.


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OfflineChuangTzu
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Re: Surf and Turf [Re: caphillkid]
    #14081465 - 03/07/11 02:37 PM (12 years, 10 months ago)

Quote:

caphillkid said:
I've even stopped salting things before I saute something, for example mushrooms, because the doctors are now saying that this produces an unhealthy change in the structure of the salt, similar to what happens to oils when you hydrogenate them.




That doesn't even make sense.  You'd have to be cooking in a pan hotter than the core of our sun to effect any change in the structure of sodium and chloride ions.


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InvisibleStein
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Registered: 07/02/03
Posts: 35,129
Re: Surf and Turf [Re: caphillkid]
    #14081729 - 03/07/11 03:23 PM (12 years, 10 months ago)

Where did this recipe come from? I only ask because the heat of that shrimp, that you ruined, would destroy any taste bud available to enjoy that salisbury steak.

What a waste.....of time and food.


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Invisiblecaphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
Re: Surf and Turf [Re: Stein]
    #14082514 - 03/07/11 05:40 PM (12 years, 10 months ago)

Yes, Stein, I realize it's not a culinary masterpiece like a hot dog boiled for 20 minutes.


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Offlineneuro
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Re: Surf and Turf [Re: caphillkid] * 1
    #14086893 - 03/08/11 02:11 PM (12 years, 10 months ago)

I haven't seen a piece of meat that grey since watching Clint Eastwood in a love scene.


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InvisibleLargeSimpleDiagram
member
Male

Registered: 04/22/00
Posts: 117
Re: Surf and Turf [Re: neuro] * 1
    #14086919 - 03/08/11 02:15 PM (12 years, 10 months ago)

Yo neuro, ima let you finish.
But Kirk Douglas had one of the best pieces of grey meat of all time.


--------------------
Yeah, she's gonna kill me.


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Offlinesnoot
look alive ∞
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Re: Surf and Turf [Re: neuro]
    #14086923 - 03/08/11 02:16 PM (12 years, 10 months ago)

Quote:

neuro said:
I haven't seen a piece of meat that grey since watching Clint Eastwood in a love scene.





:congrats:


--------------------



I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -


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Invisiblecaphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
Re: Surf and Turf [Re: snoot]
    #14086968 - 03/08/11 02:26 PM (12 years, 10 months ago)

the beef was cooked already in the lime juice, I think anyone familiar with basic cooking would have figured that out

thank you for your nice comments


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InvisibleNiffla
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Registered: 06/09/08
Posts: 46,494
Loc: Texas
Re: Surf and Turf [Re: caphillkid]
    #14090830 - 03/09/11 04:06 AM (12 years, 10 months ago)

Looks like quite a meal, OP! Well done.


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