Favorite Alcoholic beverages

[vash23n]

I love talking about food and drink and I love finding out better ways to prepare and cook food and drink, but I try not to hold it against anyone else if they don't agree.

Me too man.

And I also agree on the dangers of drinking open beers. In undergrad, I had a few friends who would piss in solo cups, and leave them next to kegs at frat parties. Sure enough, people would snatch them up, take a sip, and then puke.
It's very juvenile, but as they say, when in Rome...

The funny thing is, the stuff they were drinking was the same color, and most likely tasted worse...

Ah, kegs full of Natty Light. Nastiest stuff on Earth, but cheap enough to fill a swimming pool with.

I am lucky to have only suffered through a can or two of Natty in my time in school. Luckily I had friends who liked to spend money on good beer. It is always worth spending a few more dollars for Yuengling at least!

[Budsmoka]

Whatever gets me drunk

[vash23n]

Had to go and shell out the money for a good cut of steak since you all got me so hungry. It's not the best (t-bone) so I still need to dress it up a bit for my wife and me. Any good suggestions? Nothing fancy or time consuming as I only have a couple of hours.

[DuManchu]

Beer:
Shiner Bohemian Black Lager
Shiner Bock
Sierra Nevada Pale Ale
Boulder Mojo IPA
Coors Light
(and lots of other beers, I don't like stouts or porters though)

Cocktail:
Gin and Tonic
Crown and Coke
Tom Collins
56 T-Bird with Florida Plates
The Red Accident

[jp1]

I like to do a quick marinade for mine...I don't measure so I'm guessing really.

2 cups red wine (red wine vinegar if you don't have wine)
1/4 cup brown sugar (a little more if you used vinegar)
2 tbsp Worcestershire
Couple dashes of Soy
Minced Garlic (I use 2 tbsp)
Black pepper to taste


Throw that in a zip lock and seal it up for a couple hours. Don't marinate too long if you used vinegar...maybe 30-45 minutes.

I always grill my steaks so I can't say how it might be cooked differently.

[vash23n]

I like to do a quick marinade for mine...I don't measure so I'm guessing really.

2 cups red wine (red wine vinegar if you don't have wine)
1/4 cup brown sugar (a little more if you used vinegar)
2 tbsp Worcestershire
Couple dashes of Soy
Minced Garlic (I use 2 tbsp)
Black pepper to taste


Throw that in a zip lock and seal it up for a couple hours. Don't marinate too long if you used vinegar...maybe 30-45 minutes.

I always grill my steaks so I can't say how it might be cooked differently.

hhhmmm, I like this recipe, but don't have a lot of these ingredients right now. I do plan on grilling if the weather holds out.

[Metal Militia]

just saw in the Dominicks ad a handle of Captian Morgan on sale for $20 (rushes to the grocery store) It is usually $30 where I live.

[Luke]

Had to go and shell out the money for a good cut of steak since you all got me so hungry. It's not the best (t-bone) so I still need to dress it up a bit for my wife and me. Any good suggestions? Nothing fancy or time consuming as I only have a couple of hours.

T-Bone is actually a good cut. It's part New York Strip, and part fillet. The only difference between a T Bone and a Porterhouse is the size of the fillet. I prefer Ribeye, but a T Bone is a solid cut. It's the grade of the meat that you need to look for. Ifyou buy any steak less than top choice, you're throwing money away.

I'm against marinating steak as much as I am against steak sauce. Why cover up the taste of steak with a bunch of salt and sugar? But, I do know a huge crowd favorite when it comes to steak with an accompanied sauce (this recipe is for one steak):

Sear steak each side on a cast iron skillet until medium rare on high heat (about 3 minutes per side for an Inch thick steak)
Remove steak from skillet
To left over oil from steak, lower heat to medium, add one medium sized shallot, cook until the shallot is translucent. (Can substitute red onion)
To the shallot, add 1 TBSP of cornstarch, and 2 TBSP of unsalted butter. Stir, and do not allow to burn. Add 1 cup of dry red wine (I prefer Chianti) and stir until the sauce has a viscous consistency. And there's your sauce.




If you really enjoy the taste of a good steak without covering up it's actual flavor, try a dry rub. I buy all my spices here: http://www.penzeys.com/ , and the Chicago Steak blend is phenomenal.

[vash23n]

Had to go and shell out the money for a good cut of steak since you all got me so hungry. It's not the best (t-bone) so I still need to dress it up a bit for my wife and me. Any good suggestions? Nothing fancy or time consuming as I only have a couple of hours.

T-Bone is actually a good cut. It's part New York Strip, and part fillet. The only difference between a T Bone and a Porterhouse is the size of the fillet. I prefer Ribeye, but a T Bone is a solid cut. It's the grade of the meat that you need to look for. Ifyou buy any steak less than top choice, you're throwing money away.

I'm against marinating steak as much as I am against steak sauce. Why cover up the taste of steak with a bunch of salt and sugar? But, I do know a huge crowd favorite when it comes to steak with an accompanied sauce (this recipe is for one steak):

Sear steak each side on a cast iron skillet until medium rare on high heat (about 3 minutes per side for an Inch thick steak)
Remove steak from skillet
To left over oil from steak, lower heat to medium, add one medium sized shallot, cook until the shallot is translucent. (Can substitute red onion)
To the shallot, add 1 TBSP of cornstarch, and 2 TBSP of unsalted butter. Stir, and do not allow to burn. Add 1 cup of dry red wine (I prefer Chianti) and stir until the sauce has a viscous consistency. And there's your sauce.




If you really enjoy the taste of a good steak without covering up it's actual flavor, try a dry rub. I buy all my spices here: http://www.penzeys.com/ , and the Chicago Steak blend is phenomenal.

That sounds tasty

[Luke]

I should have added that in order to make the sauce thicker, but not chunky, sift the cornstarch. If you can't sift it, put it in a bowl and stir with a fork for a minute. Add a little cornstarch to to the butter and left over fat until you develop a "pseudo roux". Also, you might want to remove the skillet from heat as soon as you add the wine, and make sure you keep stirring. Should only take a minute or two for the sauce to finish.