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

[OSU_Buckguy]

we ain’t from Arkansas

sorry. i meant double-sided dildeaux.

 

[Best Buckeye]

Been eating Christmas cookies for two days now. Butter cut outs. spritz, and butterscotch nut so far. All made from scratch. Had prime rib last nite. How's a guy supposed to diet this time of year?

 

[Nutriaitch]

sorry. i meant double-sided dildeaux.

that’s better.

 

[AKAK]

that’s better.

Throupledildeaux?

 

[Nutriaitch]

 

[AKAK]

Bout half way.

 

[AKAK]

Pretty close to right

 

[ORD_Buckeye]

Merry Christmas, Bitches. We're halfway through the lineup at the ORD residence.

The Chenas with Cherry and Balsamic Glazed Roast Duck. The Madeira with a proper English Christmas Pudding with Brandy Butter. The Weller's with that greatest of all Christmas movies, Die Hard.

 

[AKAK]

Merry Christmas, Bitches. We're halfway through the lineup at the ORD residence.

The Chenas with Cherry and Balsamic Glazed Roast Duck. The Madeira with a proper English Christmas Pudding with Brandy Butter. The Weller's with that greatest of all Christmas movies, Die Hard.

Huh. Im watching die hard too.

 

[AKAK]

Tonight we have some espresso (plus brown sugar, salt pepper, smoked chile powder, garlic, coriander and other shit) crusted prime strips. I may or may not remember to take more pics. Will do my best on drink number... Uh.... Yeaahhh. You cant drink all day unless you start in the morning. That many.

 

[AKAK]

In dueling Griswold #8

 

[Nutriaitch]

In dueling Griswold #8
View attachment 24185 View attachment 24185

ok, talk to me goose:

what is the reasoning for the skillet?
i get it for the shrimp, but ain’t the grill sorta the purpose for those slabs of meat?

 

[buckeyebri]

ok, talk to me goose:

what is the reasoning for the skillet?
i get it for the shrimp, but ain’t the grill sorta the purpose for those slabs of meat?

Yes @AKAK do share, I am curious as well

 

[AKAK]

ok, talk to me goose:

what is the reasoning for the skillet?
i get it for the shrimp, but ain’t the grill sorta the purpose for those slabs of meat?

Yeah, so, had a pretty good coffe/sugar crust there so the idea is to create the maillard reaction with the pan across the whole piece of steak. Now, you can do it on the stove and then in the oven, then rest it on a rack, but its easy for me to do it on the grill, less mess, plus my wife likes it a touch more done so I can throw hers up on the warming rack, close the lid for a few minutes and you're already out of the oil, in the pan. I think this is largely a ribeye technique... And you'll want a 1.5ish + inch thick steak for this.

Sciency stuff here

https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html

Theres also an entire Alton Brown episode of good eats on it. (Old school)

 

[Buckeyeskickbuttocks]

I always sear steak in a skillet. like @AKAK explained, maillard goodness across the whole cut is where it's at.