Boiling shouldn't count but Trader Joe's has these truffle raviolis. They're really good.
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Boiling shouldn't count but Trader Joe's has these truffle raviolis. They're really good.
With kale pesto
This is how it's done, kids. Once you've had proper skillet cornbread there's no going back.Quote:
Originally Posted by Cruiser
looks terrific. Blue Star range?
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Originally Posted by Cruiser
Using a carbon steel pan instead of cast iron, hmm? Any particular reason, or just happened to be the right size? I'm guessing that the thinner steel is maybe why it's so browned - my cornbread in a cast iron doesn't usually get that brown before it's done.Quote:
Originally Posted by Cruiser
Hell yes it's a blue star. Only the cooktop though since I have double ovens across the way. I freaking love the thing. 26k BTUs on the big burners and super low simmer on the little ones.
I dunno about the carbon steel. I always use our old No. 8 Griswold for my cornbread but I wanted to see what the carbon steel would do and I was actually pretty happy with it. Might make the switch full time since it browned up so well underneath (cornbread is flipped over in that pic).
Does anyone who has good quality carbon steel and cast iron still use their cast iron on a regular basis? I don't.
Damn it, now you tell me to go with carbon steel. Currently seasoning cast iron, I just went out and grabbed a 12" Lodge skillet after being inspired by Cruisers cornbread. Shit better turn out or all pressure will be on the ribs.
Definitely. They both have their uses. Nothing gets ripping hot and stays that way like cast iron. Also, I have an electric stove. If I try that with carbon steel, it warps. I've got a pile of warped pans because of that damn stove. Induction is in my near-ish future.Quote:
Originally Posted by RootSkier
When I do cornbread, I typically put a chunk of butter in the pan while it's pre-heating in the oven. I was out of butter, so I put a large dollop of bacon grease in there instead. Needless to say, I won't be using butter anymore.
Yeah, I use both. Mostly for the difference in shape - carbon steel pans tend to have the lower, more sloped sides, which is better for using as a skillet. Cast iron tends to have taller, steeper sides, better for doing stuff in the oven like pizza or cornbread (and also on the stovetop if you don't need to move it much and want to prevent too much from spilling over). I have a 12" cast iron and a 10" carbon steel, and between them they take care of most of my needs.
Thanks for the inspiration and the tips. Went with the melted butter during the pre-heat, next time I will go with the bacon grease.
Face Down Ass Up: Banana Honey Cornbread
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Looking for bacon in Albertsons and came across this. $3.99 lb because it's date was up today. Figured I'd gamble.
Salt, pepper and seared almost like tuna.
Couple bakers with steamed carrots and mushrooms sautéed in butter on the side. This with the $6 1.5lb steak fed us all (me wife and toddler)
I'll let you all know in 24-36 if we are still alive
^^^ I freaking love clearance meat!
Had a nice piece of tenderloin left over from the weekend so I cooked it up last night after soccer practice wrapped up. Reverse sear lovin'.
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I rarely buy any meat not in the discount bin except for special occasion meat. Never had a problem and always have a freezer full of beefy protein options.
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Originally Posted by steepconcrete
Did you say your freezer is full? Get some water boiling!Quote:
Originally Posted by oftpiste
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Originally Posted by Cruiser
Yup I am heavily on the he discount bin train as well. About to grill this on the Webber https://uploads.tapatalk-cdn.com/201...75accb2aae.jpgQuote:
Originally Posted by oftpiste
Wish me luck it's been a bit. I'm thinking indirect till 115-120 then sear. No idea on seasoning. Maybe just salt and pepper? Thoughts on something simple?
i use this one with good results
http://www.simplyrecipes.com/recipes...style_tri_tip/
Add granulated garlic, and don't skimp on the salt. Cook to med rare, and slice thin against the grain on a bias. Classic Santa Maria BBQ treatment, esp if you can cook it over oak.Quote:
Originally Posted by steepconcrete
Clearance Meat!
Filet Mignon $3.99/#
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Some to cook tonight and some in a vacuum sealed package going in the freezer.
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Whole chicken legs $0.99/#
Some in the fridge for another night this week and some in the freezer.
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I'm known as the Orange Sticker Guy at the local market.
I've made carnitas twice in the past two weeks using variations of your method. The first time I finished the meat with lard in a wok. The 2nd time I crisped the meat under the broiler. Both methods were incredible.Quote:
Originally Posted by oftpiste
I added orange juice, cumin, ground clove, salt, and seasoned salt to the water and boiled for roughly 2 hours before finishing the meat in the wok or broiler. Served with chopped onion, cilantro and salsa. The wife added guacamole.
The pork was absofuckinglutely fantastic. Truly one of the best meat dishes I've ever had.
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Damn I love this cut. Pulled at 130 let rest for half hour. May go for 125 next time but this is just the toe. I'm curious what the fat end looks like.
Tri tips are great in a smoker at high heat until you get the interior temp you want. They turn into a ball.
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Originally Posted by steepconcrete
The fat end of the tri-tip above was near perfection.
Went to get beer this afternoon and saw they had tri-tip steaks for $3.99. I thought travesty- keep them whole! Then put them in the basket. Seared em sorta like tuna and they were worthy. https://uploads.tapatalk-cdn.com/201...ffc6ed1b63.jpg
My kind of supper
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it don't get much better than that!