33 minutes ago, bpac55 said:

got 3 NY strips to grill for my dad's bday.

Best way to season?  Going on gas grill

Ketchup!

 

 

 

Kidding kidding, please don’t hurt me. 

38 minutes ago, justrelax said:

Seven zucchini plants, are you crazy? They're like triffids. They'll take over your garden. No, they'll take over your neighborhood.

 

 

4 minutes ago, Iggles_Phan said:

Yessir!   I could eat those things three times a day, every day for the entire summer.   I'll even start a few new seeds in a few weeks to replace the ones that will undoubtedly be attacked by squash vine borers.  

 

The key is to go out and harvest (or check) daily.  They should be harvested before they even get any kind of seeds developing inside the fruit.   6-8 inches long.  But, if I harvest a 6 inch fruit, that's not enough for the family, so I need 5 or 6 of them for us to be a full veggie serving.   They also make great zucchini breads.  I also use them in place of lasagna noodles and make 'veggie' lasagna from them.   For something different, they can be cut into thin rounds, topped with fresh grated parmesan and roasted.   They can be made into Zucchini parmesan, and (IMO) its much better than eggplant parmesan, with far less effort.

 

In a nutshell... zucchini are my second favorite home grown veggie... right behind tomatoes.

Your friends are going to grow tired of you offering them Zucchini.  We were always giving away a good portion of my mom’s squash crop.  I will never forget the summer of the eggplants. They were prolific.  Mom prepared every dish you can think of.  We got to the point where we couldn’t give them away because our friends were as tired of eggplant as we were.  My sister and I still talk about it and fifty years later, we still avoid it. Don’t burn yourself out on Zucchini 

My neighbor doubled her lettuce crop this year. Figure I am a couple of weeks from tomatoes and peppers.  Fresh salad. My herbs are doing really well. 
 
Has anyone ever done a potted bay?  I hear they will limit themselves to a Bush size and they seem to be able to survive our coldest days. 

1 minute ago, EagleJoe8 said:

Ketchup!

 

 

 

Kidding kidding, please don’t hurt me. 

Some things are just not funny!   

2 minutes ago, Iggles_Phan said:

Some things are just not funny!   

3 minutes ago, EagleJoe8 said:

Ketchup!

 

 

 

Kidding kidding, please don’t hurt me. 

My ex-GF used to put ketchup on EVERYTHING...no matter what, without even trying it first.  I have no idea how or why.  Pet peeve of mine.  When people instantly salt their food without even tasting it how it was prepared.  What's the point of putting in all the work of seasoning only to have your friends/family just throw salt all over it.

2 minutes ago, justrelax said:

That's why sous vide is the best way to go. Perfect every time.

Yep, I have one and use it time to time. Most times I just don't feel like waiting so long

6 minutes ago, EagleJoe8 said:

Ketchup!

 

 

 

Kidding kidding, please don’t hurt me. 

Found Patrick Mahomes account 

1 minute ago, bpac55 said:

My ex-GF used to put ketchup on EVERYTHING...no matter what, without even trying it first.  I have no idea how or why.  Pet peeve of mine.  When people instantly salt their food without even tasting it how it was prepared.  What's the point of putting in all the work of seasoning only to have your friends/family just throw salt all over it.

Actually, that's the polite way to do it. If you salt first you're telling the cook that you want/need more salt than a "normal" person. If you taste and then salt you're telling the cook he/she did not season it properly.

1 minute ago, justrelax said:

Actually, that's the polite way to do it. If you salt first you're telling the cook that you want/need more salt than a "normal" person. If you taste and then salt you're telling the cook he/she did not season it properly.

ahhhhh never thought of it like that.  Thanks for that.

2 minutes ago, BigEFly said:

Your friends are going to grow tired of you offering them Zucchini.  We were always giving away a good portion of my mom’s squash crop.  I will never forget the summer of the eggplants. They were prolific.  Mom prepared every dish you can think of.  We got to the point where we couldn’t give them away because our friends were as tired of eggplant as we were.  My sister and I still talk about it and fifty years later, we still avoid it. Don’t burn yourself out on Zucchini 

My neighbor doubled her lettuce crop this year. Figure I am a couple of weeks from tomatoes and peppers.  Fresh salad. My herbs are doing really well. 
 
Has anyone ever done a potted bay?  I hear they will limit themselves to a Bush size and they seem to be able to survive our coldest days. 

Like I said, I know what I am doing.  I love zucchini.   I put in 12 tomatoes.  

 

One thing that a lot of people don't realize about zucchini as well, is that it makes great pickles!  Treat them exactly as you would a cucumber, and you've get a BETTER pickle, imo.  More nutrient rich, and a better tasting pickle.  

2 minutes ago, bpac55 said:

My ex-GF used to put ketchup on EVERYTHING...no matter what, without even trying it first.  I have no idea how or why.  Pet peeve of mine.  When people instantly salt their food without even tasting it how it was prepared.  What's the point of putting in all the work of seasoning only to have your friends/family just throw salt all over it.

I used to be that way with meats of any kind aside from seafood, but I think it was in large part to almost never having someone cook meat very well without drying it out, so the ketchup was kind of lubricant. Then a few years back out at Texas Roadhouse, I decided to order a steak medium for the first time, and dayum, I realized I was missing out for many years! 

35 minutes ago, bpac55 said:

got 3 NY strips to grill for my dad's bday.

Best way to season?  Going on gas grill

Go with hickory. Start soaking it now. Just some ground pepper and a pinch of salt.  If you can use a brick to raise the back grill up about an inch or so.  Sear on both sides and finish over indirect heat (turn the burner(s) off under the steak).  Cook with the fat layer on the higher end of the grill as that cause it to run down the steak.  I think strip is best medium rare but cook to your tastes.  Damn, that made my stomach growl. 

5 minutes ago, LeanMeanGM said:

Yep, I have one and use it time to time. Most times I just don't feel like waiting so long

Found Patrick Mahomes account 

1 minute ago, Iggles_Phan said:

Like I said, I know what I am doing.  I love zucchini.   I put in 12 tomatoes.  

 

One thing that a lot of people don't realize about zucchini as well, is that it makes great pickles!  Treat them exactly as you would a cucumber, and you've get a BETTER pickle, imo.  More nutrient rich, and a better tasting pickle.  

You'll need a 55-gallon drum and a boatload of vinegar.

26 minutes ago, bpac55 said:

got 3 NY strips to grill for my dad's bday.

Best way to season?  Going on gas grill

I like to F around with cooking steaks and reverse sear is my personal favorite way to do it without buying sous vide equipment etc.  

Salt and pepper seasoning +/-garlic powder to your preference.  If possible do it the night before and leave in the fridge overnight (dries things out more which lets you get a better sear which ironiocaly means a moister steak).  Bring it out like an hour before cooking to get it to room temperature. Put the steaks on a wire rack over a rimmed baking sheet.  Put in the oven at a very low temperature (as low as 200 if you have a really good oven, 225-250 if yours is just OK like mine).  Cook until you get around 15 degrees below your desired cooking temp (medium rate is about 130 so aim for about 115, about a half hour in the oven).  You can do this on the grill by putting it on the unlit side of the grill and they can cook via indirect heat, but it's a little trickier that way.  While this is happening get the grill up very very high.  Once the steak is done take it out and put directly on the super hot grill flipping every 15 seconds or so until you have a crisp char on all sides, including the edges if the steaks are fat enough (about a minute and a half total).  If you're feeling saucy brush with some garlic herb butter intermittently as you're flipping, if not just spoon some on as you're letting it rest for a few minutes.

The goal is to get an evenly cooked steak at the desired temp without too much edge browning, while still getting that crust and the maillard reaction flavor that comes with it.  Get it right and the end goal should look kinda like this (not my picture).

1 hour ago, LeanMeanGM said:

Yep, we just had 1,317, 1,419 and 1,305 new cases the last three days compared to last week where it was between 400 - 600 each day. And we just went to Phase 2 which means everything is now open. 

Makes sense.

Also enjoying the irony of the steak cooking discussion amid the 3 (or so) meat packing plants that had to close this week due to covid infections.  Heh.

30 minutes ago, twistr said:

difference is have to use normal olive oil, but the majority of people buy EVOO. EVOO should be used in marinades and salad dressings and dips, but not for cooking, most of the time. I know you obviously know this, just for others info. When the average Joe thinks of olive oil they think of EVOO because they have always been told that it's the good stuff. I thought like that for a long time too, but as I got more into cooking and looking at smoke points and watching some good old Alton Brown.

Great advice.  Always have plenty of both. Also a real light sprinkle of EVOO on spaghetti.  Keeps the noodles separate in the sauce and for me, I eat less because I don’t end up with a huge forkful. 

2 minutes ago, justrelax said:

You'll need a 55-gallon drum and a boatload of vinegar.

lol   

I'll be fine.   Appreciate the concern though.  I'm like the Bubba Blue of Zucchini.    

39 minutes ago, twistr said:

difference is have to use normal olive oil, but the majority of people buy EVOO. EVOO should be used in marinades and salad dressings and dips, but not for cooking, most of the time. I know you obviously know this, just for others info. When the average Joe thinks of olive oil they think of EVOO because they have always been told that it's the good stuff. I thought like that for a long time too, but as I got more into cooking and looking at smoke points and watching some good old Alton Brown.

Alton 👍

22 minutes ago, Iggles_Phan said:

Some things are just not funny!   

That actually is

19 minutes ago, EagleJoe8 said:

He doesn't know the inside scoop on that one

59 minutes ago, bpac55 said:

got 3 NY strips to grill for my dad's bday.

Best way to season?  Going on gas grill

5 minutes ago, Iggles_Phan said:

lol   

I'll be fine.   Appreciate the concern though.  I'm like the Bubba Blue of Zucchini.    

 

Help, I am quickly becoming overwhelmed with zucchini and squash (from my 5 plants). I have been seasoning and grilling, mixing it into my regular meals (like with a pasta dish, or a sammie), and making casserole. But i have more popping up each day, IDEAS🙏

3 minutes ago, QBhunter58 said:

Alton 👍

All hail!

4 hours ago, WentzFan11 said:

That comment isn’t directed at you specifically and it’s not a straw man argument. There are way too people who want to get pissed at those kneeling or sitting during the anthem, but don’t support the legislation for veterans. I don’t want to get political, but there’s overlap.

 

I believe as Americans we should be outraged at veteran homelessness, their health care cost, etc. That should be the first thing people bring up when we’re talking about respecting our vets, not standing for the national anthem. That’s very low on the list of things I care about when thinking about our vets. 

That's just completely out of context when discussing kneeling.  So silly of you to keep bringing that up. You're deflecting. 

10 minutes ago, Iggles_Phan said:

Like I said, I know what I am doing.  I love zucchini.   I put in 12 tomatoes.  

 

One thing that a lot of people don't realize about zucchini as well, is that it makes great pickles!  Treat them exactly as you would a cucumber, and you've get a BETTER pickle, imo.  More nutrient rich, and a better tasting pickle.  

Don’t get me started on pickles. My dad loved them and cucumbers are prolific. He made Zucchini pickles too. He was always making pickles. His hot pickles were edible only to him.   I inherited all his recipes.  I am not much of a pickle eater because I am not a fan of cucumbers. You can pickle jalapeños and other peppers including roasted red peppers.  

8 minutes ago, QBhunter58 said:

Help, I am quickly becoming overwhelmed with zucchini and squash (from my 5 plants). I have been seasoning and grilling, mixing it into my regular meals (like with a pasta dish, or a sammie), and making casserole. But i have more popping up each day, IDEAS🙏

Fill an old bathtub with dirt. Move your plants to the tub. Load them in an Allied Van Line truck and park it outside @Iggles_Phan’s house and skedaddle. By the time he opens it the zucchini wlii have filled the truck.