Thread of What You've Eaten, Cooked and/or Drunk Lately

[ORD_Buckeye]

We're not philistines, Jesus.

Is that a skin on or off operation?

No skin. Salt and Pepper. Dredge in flour. Throw into a skillet of sizzling hot grapeseed oil and butter. 3 minutes. (Don't move the fish for at least 2 minutes until you know it's seared and will release from the pan. You could use non-stick, but then you'd be dead to me. Flip. 3 more minutes. Remove and tent w aluminum foil. Empty out the pan and wipe with a paper towel. Throw in 4 Tablespoons of unsalted butter. Wait until it stops foaming and the solids start to turn a golden brown (the only tricky part is getting the butter off the heat at the exact right moment when the fat solids have caramelized but not burnt). kill the heat and throw in 2 tablespoons of fresh lemon juice. Swirl it around for it to combine. Spoon over the fish and sprinkle with chopped fresh parsley.

 

[AKAK]

No skin. Salt and Pepper. Dredge in flour. Throw into a skillet of sizzling hot grapeseed oil and butter. 4 minutes. (Don't move the fish for at least 2 minutes until you know it's seared and will release from the pan. You could use non-stick, but then you'd be dead to me. Flip. 3-4 more minutes. Remove and tent w aluminum foil. Empty out the pan and wipe with a paper towel. Throw in 4 Tablespoons of unsalted butter. Wait until it stops foaming and the solids start to turn a golden brown (the only tricky part is getting the butter off the heat at the exact right moment when the fat solids have caramelized but not burnt). kill the heat and throw in 2 tablespoons of fresh lemon juice. Swirl it around for it to combine. Spoon over the fish and sprinkle with chopped fresh parsley.

Ok cool. I couldn't tell if you were searing with the skin and using the butter to spoon over to finish it on top. Pretty straight forward operation.

 

[ORD_Buckeye]

NYT has a really good recipe, though they leave the lemon out until the brown butter is on the fish.

https://cooking.nytimes.com/guides/31-how-to-make-sole-meuniere

 

[AKAK]

NYT has a really good recipe, though they leave the lemon out until the brown butter is on the fish.

https://cooking.nytimes.com/guides/31-how-to-make-sole-meuniere

Walleye meuniere it shall be, then.

 

[ORD_Buckeye]

Walleye meuniere it shall be, then.

That actually sounds pretty kick ass. You know what else would work with it. A hand-forged carbon steel pan from Seattle. Despite a kitchen full of All-Clad, Staub, vintage Griswold and Wagner cast iron and the old Calphalon Commerical that was the first good cookware I purchased in the 90s, this is now my Holy Grail. Their stuff sells out so quickly that you have to go online at a pre-determined time twice a year to try and buy a pan.

 

[ExpatAkronite]

That actually sounds pretty kick ass. You know what else would work with it. A hand-forged carbon steel pan from Seattle. Despite a kitchen full of All-Clad, Staub, vintage Griswold and Wagner cast iron and the old Calphalon Commerical that was the first good cookware I purchased in the 90s, this is now my Holy Grail. Their stuff sells out so quickly that you have to go online at a pre-determined time twice a year to try and buy a pan.

Is that Blu Skillet? Heard of them but haven't heard a lot of first hand experiences with them.

 

[ORD_Buckeye]

Is that Blu Skillet? Heard of them but haven't heard a lot of first hand experiences with them.

It is. I just found out about them yesterday. I'm all in for the Spring sale.

 

[ORD_Buckeye]

This past week's fallen.

 

[AKAK]

That actually sounds pretty kick ass. You know what else would work with it. A hand-forged carbon steel pan from Seattle. Despite a kitchen full of All-Clad, Staub, vintage Griswold and Wagner cast iron and the old Calphalon Commerical that was the first good cookware I purchased in the 90s, this is now my Holy Grail. Their stuff sells out so quickly that you have to go online at a pre-determined time twice a year to try and buy a pan.

I'll stick with the Griswold for this one? No brainer.

 

[ORD_Buckeye]

I'll stick with the Griswold for this one? No brainer.

Then definitely go lemon on after. The lemon is both going to burn off your seasoning and impart a metallic taste into the sauce.

 

[AKAK]

Lemme see what walleye cast iron shots are on my phone.

Then definitely go lemon on after. The lemon is both going to burn off your seasoning and impart a metallic taste into the sauce.

No it's not.

 

[ExpatAkronite]

I'll stick with the Griswold for this one? No brainer.

Huh. Had never heard of Griswold. Googled and saw some of the Ebay prices (fuck me) and some history. Checked the little 61/2 skillet my grandmother gave me 40 years ago and it is one. I mostly cook with cast iron (Have an All clad omelette pan I keep hidden) and have a half/dozen sizes and shapes of Lodge (save for one Dutch oven of French make that I can't remember or decipher who made).

 

[AKAK]

Lemme see what walleye cast iron shots are on my phone.

Well... Now I'm frustrated.

 

[AKAK]

Huh. Had never heard of Griswold. Googled and saw some of the Ebay prices (fuck me) and some history. Checked the little 61/2 skillet my grandmother gave me 40 years ago and it is one. I mostly cook with cast iron (Have an All clad omelette pan I keep hidden) and have a half/dozen sizes and shapes of Lodge (save for one Dutch oven of French make that I can't remember or decipher who made).

Winner winner turbot dinner.

 

[AKAK]

There no possible way to own too many Griswold #8's