Augsburger Posted July 13, 2015 Report Share Posted July 13, 2015 amazing the things you can do with boiled meat Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted July 21, 2015 Report Share Posted July 21, 2015 Two two-inch strip steaks having a hot tub. Oh for a Searzall but the skillet will have to serve ... 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted July 31, 2015 Report Share Posted July 31, 2015 Brinner. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 1, 2015 Report Share Posted August 1, 2015 Steak in the puddle for the first time in ages. 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted August 1, 2015 Report Share Posted August 1, 2015 Yum its good. 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 1, 2015 Report Share Posted August 1, 2015 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. Quote Link to comment Share on other sites More sharing options...
Grahame Posted August 3, 2015 Report Share Posted August 3, 2015 (edited) Sous Vizzle in the Hizzle Edited August 3, 2015 by Grahame 2 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 3, 2015 Report Share Posted August 3, 2015 Nice! I think Jacob will deem that crust 'adequate'. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted August 12, 2015 Report Share Posted August 12, 2015 (edited) 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, 2015 by jvlgato Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 12, 2015 Report Share Posted August 12, 2015 Nice work John! Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Augsburger Posted August 12, 2015 Report Share Posted August 12, 2015 Amazing what one can do with boiled meat. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted August 12, 2015 Report Share Posted August 12, 2015 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. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted August 18, 2015 Report Share Posted August 18, 2015 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? Quote Link to comment Share on other sites More sharing options...
n_maher Posted August 24, 2015 Report Share Posted August 24, 2015 Earlier... Chicken enchiladas with tomatillo sauce.Sent from my iPad using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
agile_one Posted August 24, 2015 Report Share Posted August 24, 2015 (edited) ^^^ 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, 2015 by agile_one 2 Quote Link to comment Share on other sites More sharing options...
n_maher Posted August 24, 2015 Report Share Posted August 24, 2015 ^^^ 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. 3 Quote Link to comment Share on other sites More sharing options...
agile_one Posted August 24, 2015 Report Share Posted August 24, 2015 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! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 24, 2015 Report Share Posted August 24, 2015 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. Quote Link to comment Share on other sites More sharing options...
grawk Posted August 24, 2015 Report Share Posted August 24, 2015 seasoned and vacuum sealed the lamb shoulder to sous vide tomorrow. 2 Quote Link to comment Share on other sites More sharing options...
Voltron Posted August 24, 2015 Report Share Posted August 24, 2015 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. 3 Quote Link to comment Share on other sites More sharing options...
jvlgato Posted August 24, 2015 Report Share Posted August 24, 2015 You need to read Liquid Intelligence and then reevaluate your life, Gene.Purchased, thanks! Quote Link to comment Share on other sites More sharing options...
agile_one Posted August 24, 2015 Report Share Posted August 24, 2015 ^^^ 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. Quote Link to comment Share on other sites More sharing options...
grawk Posted August 24, 2015 Report Share Posted August 24, 2015 a dark and stormy is definitely just goslings black seal and ginger beer. 1 Quote Link to comment Share on other sites More sharing options...
naamanf Posted August 24, 2015 Report Share Posted August 24, 2015 And ice. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 24, 2015 Report Share Posted August 24, 2015 (edited) 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, 2015 by Dusty Chalk Quote Link to comment Share on other sites More sharing options...
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