You Most Likely Can Afford - Super-Moist Food Porn

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Originally Posted by Gordman

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Originally Posted by Baron Von Strucker

this looks great vegas!
we also cook with iron skillets how do you keep it seasoned? for me i just wash with water no soap and will add some peanut oil for rust prevention while storing.
i will some time cook steak on a 10 inch one works great i will heat the oven to 500 and put the skillet in to pre heat, put the skillet on the stove set to high i will use peanut oil as its burn rate is the best for this application, three or four min on each side put a screen cover on the skillet to prevent splashing in the oven leave in the oven for 4 or 5 min and its good to go some times i will put some balsamic vinegar in the pan after to make some aujus. a frend who is a chef taught me this many years ago and has always work like a charm, have also done this in the barbecue with a side burner.
you also may need some welding gloves for this so not to burn your hands

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I don't normally use a skillet for meats like this as I am primarily a grill man, but I do have a few skillets. I don't know why in Gods name I never thought of preheating the skillet in the oven before using...especially since im stuck with a glass electric cook top which is -ev for alot of cooking. thanks for the skillet tips

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happy to help
forgot to mention about the smoke...... there will or may be a lot so hope you have a good vent, you could pre heat to a lower temp 400 or 450 may have less? this is partly why i do this on the barbque.

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Originally Posted by Baron Von Strucker

this looks great vegas!
we also cook with iron skillets how do you keep it seasoned? for me i just wash with water no soap and will add some peanut oil for rust prevention while storing.
i will some time cook steak on a 10 inch one works great i will heat the oven to 500 and put the skillet in to pre heat, put the skillet on the stove set to high i will use peanut oil as its burn rate is the best for this application, three or four min on each side put a screen cover on the skillet to prevent splashing in the oven leave in the oven for 4 or 5 min and its good to go some times i will put some balsamic vinegar in the pan after to make some aujus. a frend who is a chef taught me this many years ago and has always work like a charm, have also done this in the barbecue with a side burner.
you also may need some welding gloves for this so not to burn your hands

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I keep mine seasoned with olive oil. Same deal, wash with no soap, dry, immediately spread olive oil around the pan and heat it back up again for a little bit, let it cool and store.

I like the au jus idea, gonna have to give that a try for sure. Thanks!

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Originally Posted by Gordman

Vegas, that shit looks pretty good. I don't normally pan fry in a skillet steak cuts...im primarily a grill man. however we have about -30+ winchill temps right now so I might just try this in the next couple of days. question - just curious what you used for seasoning the strips

also, do you have any special tips to keep the skillet in top shape? I consider myself a skillet novice. I can season them and they seem to work good for a while, but I always seem to fuck mine up after a while and I end up starting from scratch and reseasoning the skillet.

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For years I used to mix up my own seasoning for my steaks. One night I had MWH and his wife over for dinner and he told me to try McCormick Montreal Steak Seasoning. I was a little skeptical considering I am pretty much a steak snob, but I bit the bullet, swallowed my pride and gave it a try. That was a few years ago and I've been using it ever since.

As far as the seasoning of the skillet, it's all pretty easy. Just never wash with soap, always dry right away, always season with some sort of oil, spread the oil around with a paper towel like you're painting the pan with a single layer of oil, then heat the pan back up but don't burn off the oil, cool then store.

And like Baron said, heat the fucker up real good before you put the meat in it. The whole point of cooking in a skillet is the sear you get on the outside while still being able to cook a rare steak. The trick I have also found is to have a seasoned enough pan to where you can heat it up without the oil burning off. This will allow for the steak to hold on to a lot of the seasoning while still getting an awesome charred finish.

Montreal Steak Spice is common in Canada but not so much in the states at least a few years back. It's awesome & is really good on chicken wings too. They make a chicken spice too but it's not as good on wings as the steak spice IMO.

I buy it in bulk like this because I use it on a lot of things:

http://i.imgur.com/WsE1ieA.jpg

this isn't mine, but since some of you were talking about bloody marys, I had to share. it's from an irish pub in WI

And it's $5.

It looks ridiculous, but I guess if someone wants a bloody and a meal all in one...

A huge supreme nacho plate I made. For reference, the length of the plate was about 16"

Got this at a local pizza place the other day. Very tasty but I did get a mild case of heartburn the next day.

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Originally Posted by Gordman

this isn't mine, but since some of you were talking about bloody marys, I had to share. it's from an irish pub in WI

And it's $5.

It looks ridiculous, but I guess if someone wants a bloody and a meal all in one...

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Have you had "The Bloody Beast" yet? You can see a normal sized bloody next to it.

Tonight I made a White truffle oil mac n cheese with chopped onions, garlic and pepper.

First I took the chopped green pepper, onion and garlic and put it in a pan of melted butter.



After they got to light brown I added a little flour and whisked it. Followed by adding milk and whisking and leting it come to a boil



Obv, I already had the pasta cooked(whole wheat penne btw). I added white truffle oil and half of the cheese and mixed it all together. I used about 1/4 of a cup of white truffle oil.

I put them into a baking pan and added a top layer of mixed cheese. Inserted into the 375 degree pre heated oven for about 45 minutes, covered.





Took off the tin foi and let it bake for another 20. You don't have to bake it this long at all. i was ust waiting for my gf to get home.

It was pretty damn good. I just came p ith it with what we had here.

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Originally Posted by Muck Ficon

Quote:

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Originally Posted by Gordman

this isn't mine, but since some of you were talking about bloody marys, I had to share. it's from an irish pub in WI

And it's $5.

It looks ridiculous, but I guess if someone wants a bloody and a meal all in one...

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Have you had "The Bloody Beast" yet? You can see a normal sized bloody next to it.

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Dayum that's a big bloody, and looks like it has some good shit attached. Where is that from?

CHICKEN AND NOODLES (egg noodles)


I cook this once in a while and I love it. The thick noodles bring it out. I use the homestyle frozen egg noodles, not that cheap stuff in the spaghetti isle.

It's a nice comfort food imo that is just simple and hearty. Something even nice to have on a cold day (kind of like chili would be)



Ingredient List:

Carrots - Approx 4 cups
Celery - approx 3 cups or even more or less a whole head
Onion - 2 cups
Chicken broth: 2 - 3 32oz containers
Bay Leaves- 2 or 3
Basil - a couple of pinches
Egg Noodles (the real ones that are thick, not that thin boxed shit) The ones I use come frozen
Chicken Breasts- 4-5 average sized
Olive Oil
Noodles- See pic. about 2 24oz bags of frozen egg noodles

Sorry about the big pictures








take about 3 cups of chopped celery (you can use pretty much a whole head of celery if you wish) and approx 2 cups of chopped onions (depending on your preference)and sautee them in a pan with a little olive oil

while that is going, take a pot and put the chicken broth in it, along with a few bay leaves and a couple pinches of basil












once that starts heating up, add the chicken breasts. Continue boiling them until they are fully cooked. Remove the breasts and separate them in to small pieces. you should be able to easily pull them apart into small bite size chunks.

Now take the chicken, along with the carrots, celery, onions and put them into the broth. Let that cook for a few minutes until the carrots start to get cooked.

Now add the frozen egg noodles





Continue cooking everything in the pot until a good portion of the liquid is gone.
















The idea is to not have it too liquidy like a soup; but you also don't want too overcook the noodles or they might get too soft, so keep an eye on them. If you still have too much liquid after everything appears to be close to done, you can always mix a little corn starch with a little hot water and add that to the pot. This will thicken everything up nicely after a few minutes.


serve and enjoy

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Originally Posted by michael

http://i45.tinypic.com/35i6qt0.jpg

http://oi45.tinypic.com/2d2fv50.jpg

The first burger was GOD. Juicy, kosher salt is the best spice when cooking, and the provolone really set it off it was amazing.

I feel we are all gentlemen in this thread so I don't want to lie or leave out part of the story. The 2nd one was not so good. I may have got impatient and took it off too soon. I love rare, that's my thing, but the 2nd one was just like cold hamburger meat mostly on the inside. So you win Willie. Well played.

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I still look through this thread for this pic. It's one of my favorites

Made this the other day. It is bacon wrapper stuff meatloaf!

General tso yall

Quote:

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Originally Posted by Gordman

CHICKEN AND NOODLES (egg noodles)


I cook this once in a while and I love it. The thick noodles bring it out. I use the homestyle frozen egg noodles, not that cheap stuff in the spaghetti isle.

It's a nice comfort food imo that is just simple and hearty. Something even nice to have on a cold day (kind of like chili would be)



Ingredient List:

Carrots - Approx 4 cups
Celery - approx 3 cups or even more or less a whole head
Onion - 2 cups
Chicken broth: 2 - 3 32oz containers
Bay Leaves- 2 or 3
Basil - a couple of pinches
Egg Noodles (the real ones that are thick, not that thin boxed shit) The ones I use come frozen
Chicken Breasts- 4-5 average sized
Olive Oil
Noodles- See pic. about 2 24oz bags of frozen egg noodles

Sorry about the big pictures








take about 3 cups of chopped celery (you can use pretty much a whole head of celery if you wish) and approx 2 cups of chopped onions (depending on your preference)and sautee them in a pan with a little olive oil

while that is going, take a pot and put the chicken broth in it, along with a few bay leaves and a couple pinches of basil












once that starts heating up, add the chicken breasts. Continue boiling them until they are fully cooked. Remove the breasts and separate them in to small pieces. you should be able to easily pull them apart into small bite size chunks.

Now take the chicken, along with the carrots, celery, onions and put them into the broth. Let that cook for a few minutes until the carrots start to get cooked.

Now add the frozen egg noodles





Continue cooking everything in the pot until a good portion of the liquid is gone.
















The idea is to not have it too liquidy like a soup; but you also don't want too overcook the noodles or they might get too soft, so keep an eye on them. If you still have too much liquid after everything appears to be close to done, you can always mix a little corn starch with a little hot water and add that to the pot. This will thicken everything up nicely after a few minutes.


serve and enjoy

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This looks fucking awesome, gonna have to try it out.

Wicked thread

Ciabatta wheat pizza , grabbed a loaf of Ciabatta, cut in half, unloaded some pastene pizza sauce on half with cabot reduced fat cheddar. Other side I pasted Carolina Gold BBQ sauce (the best BBQ sauce like EVERRRRRRRR) on the roll. Bought some pre cooked roasted chicken and mixed that with the gold BBQ as well added that and some of the cbot cheese and it was done in 10-15 mins

http://i.imgur.com/CueYFEK.jpg

http://i.imgur.com/kgMJtmT.jpg

God damnit I pan seared some wonderful salmon last night and forgot to take pics. Let me just state that salmon is the easiest thing in the world to make. Six minutes on a grill or pan.

Weiss what is your thoughts on Geno's? I was just listening to Bill Burr's podcast and he talked about going there and a place called Pat's I believe? They got cheese steaks at both cut them in half so they could try both places and he claimed that it's probably a daily pickem but on that day Pat's won.

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Originally Posted by lewfather

Weiss what is your thoughts on Geno's? I was just listening to Bill Burr's podcast and he talked about going there and a place called Pat's I believe? They got cheese steaks at both cut them in half so they could try both places and he claimed that it's probably a daily pickem but on that day Pat's won.

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Only people that go to Pat's and Geno's are tourists and locals when the bars are closed and there's not many other options. Pat's and Geno's is good when your sloshed, but there are much better places to go. You want a good late night cheese steak hit Jim's on South Street.