Emooze Posted April 28, 2015 Report Share Posted April 28, 2015 Came out ok, I think it could be improved on. Fish sauce was definitely noticeable. Quote Link to comment Share on other sites More sharing options...
dsavitsk Posted April 28, 2015 Report Share Posted April 28, 2015 Japanese cabbage and white bean stew. Quote Link to comment Share on other sites More sharing options...
Augsburger Posted April 29, 2015 Report Share Posted April 29, 2015 2 Quote Link to comment Share on other sites More sharing options...
Voltron Posted April 29, 2015 Report Share Posted April 29, 2015 Nice! Quote Link to comment Share on other sites More sharing options...
cetoole Posted April 29, 2015 Report Share Posted April 29, 2015 Dusty, the correct substitution for cheese is more cheese. I agree that it wouldn't have been as good (but still good) without. Would have been better with moar. 2 Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted May 1, 2015 Report Share Posted May 1, 2015 Got what I thought was a pretty good rib eye from Publix. Preheated a seasoned cast iron pan to 500C (highest my oven goes to). Put the steak in, 3 minutes on each side. Came out medium rare. It didn't get a sear though for some reason (maybe it was the bone that prevented proper contact but there was enough meat touching the pan that didn't get seared). It also came out to be the chewiest steak I've ever made. So chewy that I gave up on it after like 20 seconds and spat out the bolus. Any thoughts on what might have made the steak so chewy? Usually I stick to boneless steaks but figured I'd give the bone in a try (it was cheaper too). Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted May 1, 2015 Report Share Posted May 1, 2015 The bone explains the lack of sear. But what would cause it to be so chewy? It was well marbled. When I took it out of the oven, it looked boiled, not pan seared when I flipped it. I dried it well before putting it on the pan. Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted May 1, 2015 Report Share Posted May 1, 2015 Blarg. Thanks for the help, though. Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted May 1, 2015 Report Share Posted May 1, 2015 I miss my grill Simple little charcoal Weber on the balcony but after 2 years of living here, all of a sudden I was asked to remove it by the association because it was against the rules. All the while, people on the first floor (I am on the third) all over the place continue to grill stuff every day. Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted May 1, 2015 Report Share Posted May 1, 2015 All current available funds are funding a 9 day road trip through Ireland starting in a week. I miss my grill but I'll take driving down the Irish west coast over the grill any day. Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted May 1, 2015 Report Share Posted May 1, 2015 This was the second time I tried bone in. The first time was on the grill so nothing got steamed. The bone in seems like a waste of money to me as one is still paying for it but cannot eat it. Almost always costs more. Any particular reason for that? Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 1, 2015 Report Share Posted May 1, 2015 (edited) Bone and marrow impart flavor that you cannot get from boneless. Edited May 1, 2015 by Voltron 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted May 1, 2015 Report Share Posted May 1, 2015 A big bone is always better!!! 1 Quote Link to comment Share on other sites More sharing options...
blessingx Posted May 2, 2015 Report Share Posted May 2, 2015 A meat & potatoes kinda guy. 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 3, 2015 Report Share Posted May 3, 2015 Is that a Fred steak and did you forget to take a picture after cooking again? 1 Quote Link to comment Share on other sites More sharing options...
blessingx Posted May 3, 2015 Report Share Posted May 3, 2015 (edited) Yes, and of course. Edit: Small piece left from the frig. Edited May 3, 2015 by blessingx 2 Quote Link to comment Share on other sites More sharing options...
grawk Posted May 10, 2015 Report Share Posted May 10, 2015 Green curry beef 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 10, 2015 Report Share Posted May 10, 2015 Yes, and of course. Edit: Small piece left from the frig. Looks damn good, Ric. Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 10, 2015 Report Share Posted May 10, 2015 That looks fantastic Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 18, 2015 Report Share Posted May 18, 2015 Please fax Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 18, 2015 Report Share Posted May 18, 2015 8 Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 18, 2015 Report Share Posted May 18, 2015 ^Want that too!. Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 18, 2015 Report Share Posted May 18, 2015 Yours sounded great, Jacob, but where's the photographic evidence?! 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted May 18, 2015 Report Share Posted May 18, 2015 Oh my, that looks purrrrrrrrfect. What do you call that, 'medium-rare'? Quote Link to comment Share on other sites More sharing options...
grawk Posted May 18, 2015 Report Share Posted May 18, 2015 Sous vide rib eye finished on the grill over lump charcoal Quote Link to comment Share on other sites More sharing options...
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