food Anyone grill a big filet mignon

imgur also has the option of resize on upload. At least on PC. Ive heard the iPad app is way different.
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Nice! Those herbs work, tarragon is just the most popular. 
 
Rairdog said:
 
Gma got snowed in so I'm cooking tomorrow.  Will post some pics.
 
No tarragon....I do have fennel seed I can grind and some fresh rosemary for the bearnaise
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I would go easy on the fennel and rosemary.
 
Those herbs suit more robust flavors.
 
Like pork and beef sausage.
 
Then again its a matter of individual taste.
 
Do you wanna' compliment the entree with the sauce?
 
Or do you wanna' compliment the sauce with the entree?
 
texas blues said:
WTH?
 
ShowMeDaSteakAndBearnaise!
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Great movie, its worth the time to watch it. Wait for the shake!!!
 
My baked taters are rubbed down with fresh rosemary seasoned oil. Wrapped and ready for the oven. Garlic bread with my best Parmigiano Reggiano and butter are ready also
 
texas blues said:
Just make sure you use a good crab like golden king or snow.
 
But don't use the best stuff like red king.
 
You're just bathing it in sauce anyhow.
 
Save the red king for date night with butter and lemon only.
 
One time chefly told me that our order of king crab got scratched.
 
He suggested we sub surimi instead.
 
"You're fired!"
 
 
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Use jumbo lump meat from blue crab or large leg and body meat from dungeoness
 
Edmick said:
Dang that looks good. Nice view ya got there too.  
 
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Thanks.  Thats the view off moms deck on the lake about 5 mi from me.  If you look to the left at the white handrail next door....that's where the deck wood came from for my redneck porch. lol
 
Rairdog said:
 
Thanks.  Thats the view off moms deck on the lake about 5 mi from me.  If you look to the left at the white handrail next door....that's where the deck wood came from for my redneck porch. lol
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Nice. I'd be at mamas house every day doing some fishing.
 
The onliest 'thang I see wrong in that pick RD is this...
 
You didna' make enough sauce.
 
Because I'd ditch the sour cream and pour it all over that baked tate too!
 
Wait.
 
 
Did you say crappie?
 
Fried whole crappie is fantastic!
 
 
 
texas blues said:
The onliest 'thang I see wrong in that pick RD is this...
 
You didna' make enough sauce.
 
Because I'd ditch the sour cream and pour it all over that baked tate too!
 
Wait.
 
 
Did you say crappie?
 
Fried whole crappie is fantastic!
 
 
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Haha...the first batch I made tasted to lemony so I made another w/o to tame it.  My family never really had hollandaise...they were covering everything.  Then they ask, "what is it".  You should have seen their faces when I explained egg yolks and butter...my nieces jaw about hit the ground.
 
Rairdog said:
 
Haha...the first batch I made tasted to lemony so I made another w/o to tame it.  My family never really had hollandaise...they were covering everything.  Then they ask, "what is it".  You should have seen their faces when I explained egg yolks and butter...my nieces jaw about hit the ground.
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Funny how that happens.
 
But then you never really know whats going to happen.
 
I got married for the first time in 1985 in Alaska.
 
Far away from either of our parents.
 
I did ask permission over the phone as I recall.
 
On our honeymoon two months later we visited and I met her parents for the first time.
 
My dear sweet wife at the time asked me to do a rib roast for her parents.
 
I buried it in kosher salt in a roasting pan.
 
It was magnificent.
 
And then her dad, mom, both brothers, and sister......
 
Poured ketchup on it.
 
I never cooked for them again.
 
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