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

[AKAK]

In dueling Griswold #8
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And before @ORD_Buckeye notice handles are different, the one on the left is technically an iron mountain. But except for the handle shape and it has a smoke ring I guess too, same exact pan, same factory, same era and they weigh within an ounce of each other.

 

[Buckeyeskickbuttocks]

And before @ORD_Buckeye notice handles are different, the one on the left is technically an iron mountain. But except for the handle shape and it has a smoke ring I guess too, same exact pan, same factory, same era and they weigh within an ounce of each other.

Skillet snob.

 

[AKAK]

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

And while it is in the link, let me emphasize that the surface of the meat must be dry, and you have to rest it on a rack (those little cookie racks that sre the size of a plate) work, or the warming rack of your grill either off or open on low works too. But great way to do it inside or if you dont have a grill. (And this is stuff where regular modern lodge cast iron excels, they can load a bunch of BTUs)

 

[AKAK]

Skillet snob.

This is life and death stuff

 

[Buckeyeskickbuttocks]

And while it is in the link, let me emphasize that the surface of the meat must be dry, and you have to rest it on a rack (those little cookie racks that sre the size of a plate) work, or the warming rack of your grill either off or open on low works too. But great way to do it inside or if you dont have a grill. (And this is stuff where regular modern lodge cast iron excels, they can load a bunch of BTUs)

pans gotta be HOT. I like to baste in butter thyme and garlic Gotta be careful not to burn the butter.

 

[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?

A grill is also a stove with a lid. That sentence is life-changing.

 

[Buckeyeskickbuttocks]

With respect to @AKAK s link, this is a must have book, in my imo
https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X

 

[Nutriaitch]

THIS is the must have book

 

[Nutriaitch]

THIS is the must have book


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note:
the author was a distant relative of mine.
there was a “restaurant” about 10 min from here she ran when she was still living.

when i say restaurant there was room for like 15 people, TOPS!
and you ate whatever was being prepared that day (their choice, not yours).

but the food was EPIC!

closed down when i was in High School.
i really miss that place.

 

[Buckeyeskickbuttocks]

THIS is the must have book


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Well, I just bought this motherfucker. time to get my cajun on.

 

[Nutriaitch]

Well, I just bought this motherfucker. time to get my cajun on.

please give your opinion once you get it and try a few

 

[Buckeyeskickbuttocks]

please give your opinion once you get it and try a few

Will do

 

[AKAK]

With respect to @AKAK s link, this is a must have book, in my imo
https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X

THIS is the must have book


View attachment 24201

Extra credit for actual cookbooks too. I rummaged through the dusty spare room this summer because I was doing too much "some asshole" has a website recipe idea shit. (And that is cool obviously sometimes) But yountend not to follow the larger point of the cookbook assembler in a google search.

 

[Zippercat]

And before @ORD_Buckeye notice handles are different, the one on the left is technically an iron mountain. But except for the handle shape and it has a smoke ring I guess too, same exact pan, same factory, same era and they weigh within an ounce of each other.

If anyone else also didn’t know what a smoke ring might be, here’s the answer (and you can save your Google rations for more important searches, like former WR coach adult toys or something):

http://www.castironcollector.com/forum/showthread.php?t=1624

 

[Buckeyeskickbuttocks]

Well, I just bought this motherfucker. time to get my cajun on.

now in my possession.