attempting a bobby flay receipe tonight

Discussion in 'Food & Wine' started by blu, Feb 12, 2010.

  1. blu
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    blu Senior Member

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  2. Zoom-boing
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    Zoom-boing Gold Member

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    I just made Martha Stewart's Red Velvet Cupcakes with Cream Cheese Frosting. Waiting for them to cool to put the icing on. I've only found one chocolate cake recipe that I like as much as my mother's . . . but I always give 'em a try.
     
  3. strollingbones
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    strollingbones Diamond Member

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    i dont care for flay at all..

    making scallops the way the old man at the market told me to do it.....
     
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  4. Zoom-boing
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    Zoom-boing Gold Member

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    Red velvet cupcakes are over rated.
     
  5. blu
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    blu Senior Member

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    http://img713.yfrog.com/i/insideq.jpg/

    it tasted really awesome, but it has room for much improvement. I tried to pound the flank steak flat but as you can see it didn't quite work (it is much thinner than it was bought though), so next time I will just cut it in half but still keep it attached at the end for a really large peice of meat. This would also allow for it to wrap around another time and use more filling. I also am going to rotate it as it cooks since as you can see one half is really cooked well and the other is more medium rare. The receipe specifcally said not to rotate it but I didn't realize they were on a charchoal grill while we were on gas. withh all those fixed it will be even better than it was tonight
     
  6. Annie
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    Annie Diamond Member

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    No they're not! But I'd rather buy one than go to the work of making them. When doing cupcakes I like easy.
     
  7. Annie
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    Annie Diamond Member

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  8. Sarah G
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    Sarah G When Nothing Goes Right, Go Left Supporting Member

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    I really don't like Bobby Flay much either. I get recipes from the Food Network chefs in general but I really like Tyler Florence much better. Flay foods are too pungent and make me kind of ill really.

    Sandra Lee is really good for someone starting out. She makes semi-homemade foods that are really delish! (and easy)
     
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  9. Wry Catcher
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    Wry Catcher Platinum Member

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    Next time ask the butcher to run the flank steak through the meat tenderizer, it will save you time and trouble and make the final product very tender.
     
  10. Annie
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    Annie Diamond Member

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    It was sirloin that was called for in the recipe. Looked like flank steak to me, too!
     

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