Comments for blog.limedaley.com/post/chef-jonathan

Comment #1284

2008-12-22T22:42:17Z

Comment #1283

2008-12-22T17:03:46Z

I do wish you would publish the recipe for Eggs Presnor...every time I need it, I can't find it, so always check the net, and yes, it's here in two formats, always on your website, with the mention, but never the recipe, so, I end up having to call Judy, who, I know has it...

Merry Christmas to all, both young and younger at your house. We are off to Jessie's tomorrow.

Comment #1282

2007-05-08T11:32:38Z

Then there's always the philosophy that a good steak needs no marinade nor seasoning -- indeed, should have none, but be allowed to reveal its own glory.

That said, Outback's horseradish crust that you can get on their steaks is pretty tasty, and my sister makes a great marinated steak. But generally I prefer a good piece of meat and no gilding the lily.

Comment #1281

2007-05-08T05:51:42Z

We found an easy way to start charcoal with no lighter fluid, courtesy of Alton Brown (of the Good Eats show on the Food Network). You soak a paper towel in canola oil, put that under your briquettes, and light it. It never fails to work, and you get none of the gross lighter fluid smell.

For steaks, we find that the best seasoning is the simplest: olive oil, fresh garlic, kosher salt, and fresh-ground pepper. Very tasty.

Comment #1280

2007-05-08T02:35:46Z

I love Jonathan's sense of creation! Chinese salad cracks me up.

(Oh, and I'll second the motion about rough eggs affecting hens more than anybody else!)

Comment #1279

2007-05-07T19:46:18Z

"I suppose we will now have to call it "Chinese salad forever, and people will wonder why it is called such a thing." -- it can go down in the Annals of Family Mysteries along with the name of Eggs Presnor.

Comment #1278

2007-05-07T18:51:44Z

I haven't made those Spinach Roll-ups in ages! I'm glad someone else is trying them. I'll have to add them to the rotation.

Comment #1277

2007-05-07T11:26:35Z

I would imagine that the one who would most object to "rough eggs" would be the hen.

Charcoal cooking must be a lost art. When we were first married, we used only real wood charcoal (never briquettes), started using kindling, NEVER, EVER lighter fluid. That's the way Porter's dad did it, and therefore that was the only possible way, you know! Later we were given an electric starter and were glad to use that. Then we let our standards slip and occasionally used briquettes, as long as they didn't have lighter fluid in them, though we may even have let that slip once or twice, too. Now we are very happy with a gas grill, and Porter's dad even uses one at the Maggie P! I think the food tastes just as good, but I do admit to missing the smell of the real wood charcoal.

What is the world coming to?

Comment #1276

2007-05-07T01:52:07Z

I almost added that at the very end, when I was writing the "everyone enjoyed" the grilled vegetable part. Yes, we all liked the "Chinese salad", so we will be keeping track of this recipe for later - and I suppose we will now have to call it "Chinese salad forever, and people will wonder why it is called such a thing.

Oh, I also forgot that when Jonathan was explaining to Heather that we were going to have Chinese salad for dinner, he said, "It is Chinese salad, except there isn't any salad". (where I think "salad" is defined as "lettuce" in that sentence)

Comment #1275

2007-05-07T01:40:30Z

So - how did the "Chinese salad" taste? Or was that part intentionally left out? :)