amazing the things you can do with boiled meat

Two two-inch strip steaks having a hot tub. Oh for a Searzall but the skillet will have to serve ...

Brinner.

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Steak in the puddle for the first time in ages.

 

Yum its good.

It also depends on how much flavor the pan imparts due to how seasoned it is -- my sister has a skillet that she inherited from my mother that was just magical.  You hardly needed to touch anything to it, and it was perfect.

Sous Vizzle in the Hizzle

Edited August 3, 201510 yr by Grahame

Nice!  I think Jacob will deem that crust 'adequate'.

I think I've finally got this jacuzzi thing down. Thanks to Mike_sr!

Made a pork steak and used the juice to make a vermouth mushroom sauce . It was really good. The first time I was really happy with it!

Also Brazilian style collard greens. 

Edit: what a shitty photographer I have. I need to hire a new one.

 

Edited August 12, 201510 yr by jvlgato

Nice work John! Sent from my iPhone using Tapatalk

Amazing what one can do with boiled meat.

That looks fantastic, Jacob! And the Searzall , besides making a nice crust, sure sounds like fun! Plus, I do have a problem getting an even sear with the bone in there.

My carbon steel pan blistered and a few chunks of seasoning came off. This was after rinsing without soap and then heating and applying oil. During the heating, some of the seasoning started blistering and coming off down to bare metal.

There was nothing unusual done, nothing acidic, just white rice and some veggies, no tomatoes.

Any suggestions as to the cause and whether I should scrape it down to bare metal and restart? Or do I just heat, apply oil and keep going?

Earlier... Chicken enchiladas with tomatillo sauce.

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^^^ Shit, piss, and corruption!  I knew I should have stayed north one more week.  Next year, please fax the weekly menues in advance.  Looks amazing, Nate.

Edited August 24, 201510 yr by agile_one

^^^ Shit, piss, and corruption!  I knew I should have stayed north one more week.  Next year, please fax the weekly menues in advance.  Looks amazing, Nate.

You are welcome anytime, Gene.  Best part is I use a tomatillo based salsa to make the sauce so the pre-dinner chips and salsa are also quite good.  Thanks to this place I also make a pretty mean margarita. 

Well, it just so happens that Margaritas fit into the three almost cocktails that are exempt from my no cocktails rule ... the other two are a G&T and a Dark and Stormy.  The basic rule is, more than two ingredients, and its a cocktail, and therefore sucks.  I realize that any good Margarita has at least three ingredients, so that makes the old saying true, the exception makes the rule.

Cheers!

The basic rule is, more than two ingredients, and its a cocktail, and therefore sucks.  

What?  Incorrect.  No, more than incorrect, wrong.  Just plain wrong.

seasoned and vacuum sealed the lamb shoulder to sous vide tomorrow. 

What?  Incorrect.  No, more than incorrect, wrong.  Just plain wrong.

Gene is correct. The classic definition of a cocktail is a beverage with at least three ingredients, at least one of which is an alcoholic spirit. Traditionally, that meant a spirit, a liqueur, and a sweetener, or more generically a mixer of whatever kind.

Back to the thread topic, although I didn't actually cook anything on this plate. I grew the tomatoes and basil and bought the mozzarella pearls, EVOO, salt and pepper. May add a bit of balsamic while eating.

You need to read Liquid Intelligence and then reevaluate your life, Gene.

Purchased, thanks!

^^^ Ah, Caprese salad at it's best ... home grown ingredients, and proprietor prepared.

Bon appetit, and thanks for the literal cocktail reinforcement and definition of what a cocktail is.  Nothing wrong with a good cocktail ... just not for me when spirits, beer, and water by themselves can satisfy.  I am a simple man.

And, Jacob, thanks for the noble effort to convert, but it is far too late.  

a dark and stormy is definitely just goslings black seal and ginger beer.

And ice.

 

Gene is correct. The classic definition of a cocktail is a beverage with at least three ingredients, at least one of which is an alcoholic spirit. Traditionally, that meant a spirit, a liqueur, and a sweetener, or more generically a mixer of whatever kind.

I wasn't referring to the definition, I was referring to the "...and therefore sucks..." part -- that's what he's wrong about.

I could give a shit about the definition.  A G&T is a cocktail, and look, right there in the name -- two ingredients.

Also:  I'm just being an ass, feel free to disregard. 

Or am I being a dick?  One of the two...

 

Edited August 24, 201510 yr by Dusty Chalk