Watcha cookin'?

[riser4]

I can't believe that it took me this many years to realize that I can freeze, and cook frozen, my own hamburgers. 5 oz burger, 3.5 to 4 minutes per side, plus cheese melting time on a medium temp preheated grill. Better than a Bubba Burger. Not as good as fresh, but great 'i don't know what to cook for dinner in a hurry' meals. And way better than the old-fashioned wafer thin IQF burgers that of course one cooks from frozen. I just never realized a regular old burger worked just as well. Better late than never. I used to thaw them out first.

[RootSkier]

6789Attachment 300768

The seasoning on that pan is epic. I have the same one that is getting close, and a smaller de Buyer that I don't use enough and the seasoning sucks ass...so I don't use it...and so on.

[Cruiser]

Those pans have been such a surprise. They're just the lodge carbon steel ones (although I do have a debuyer crepe paper that is as smooth and nonstick as the newest Teflon pans) but the seasoning, after cooking regularly in them for a couple years, is awesome. I almost never use either of my nice copper clad skillets anymore cuz these 2 lodge ones are so good. They're both smooth and seasoned enough to do omelettes or crepes with no sticking.

[nickwm21]

Those pans have been such a surprise. They're just the lodge carbon steel ones (although I do have a debuyer crepe paper that is as smooth and nonstick as the newest Teflon pans) but the seasoning, after cooking regularly in them for a couple years, is awesome. I almost never use either of my nice copper clad skillets anymore cuz these 2 lodge ones are so good. They're both smooth and seasoned enough to do omelettes or crepes with no sticking.

That’s what’s great about carbon steel and cast iron. There is really no big benefit from going high end.

My super cheap, unbranded carbon steel wok performs so much better than my wife’s non-stick caphalon wok. The caphalon went to goodwill...


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[bagtagley]

Carbon steel will get blacker with use, but that's not necessarily indicative of seasoning. You can put a slick-as-snot seasoning on a new carbon steel pan in 10 minutes. They also don't hold a seasoning like cast iron, so you have to re-season pretty regularly, which only takes a few minutes. Anything beyond a thin polymer is burned on carbon that, IME, will inevitably start to flake unless you baby the pan.

[MiddleOfNight]

Not the most sensational looking dish. On the boat resources are most limited. Given the circumstances, this was overall one of the more fun/delicious things I've ever made.

Conch Ceviche:

[JimmyCarter]

Looks great, even if the cooking step was skipped.

[schwerty]

No pics cuz I ate the shit out of dinner tonight before I could think if it.

Constructed a new one for me:
Pork coppa steaks. Bout an inch thick.
Used the tenderizer on them but not too aggressively.
Seasoned with sea salt, black pepper and fresh milled fennel seed.
Bashed a pile of pork rinds.
Light coat of mustard on coppas
Dredge in pork rind “flour” chunks
Deep fried in avocado oil
Finished in oven on a rack.

Salad and balsamic glaze Brussels sprouts on the side.

Fantastic! Pork fat on pork fat! Will try frying in pork fat next tome for the hat trick.


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[oftpiste]

What's a copper steak? Nothing on the interwebz. Next time cook in lard. More pork fat that way.

[oftpiste]

All the WokTalk above made me pull it out tonight, and this is wokking with the Blue star. Works OK, probably as well or better than the gizmo above. Still could use another 30k+ BTUs.

Why do the photos from new phone not position properly?

[m2711c]

Take horizontal pictures, not vertical. Works every time.

[MakersTeleMark]

98765


Make chicken stock ahead; Deep stock. Sub 3 cup of better than bullion mixed rich with wine.

Take equal parts dried chile NM, Guajillo (4 ish each, evs.), toast/steam in a cast iron covered on low/med for 20 minutes flipping often. No smoke. Soak in very hot water covered for 1 hr. Don't pour out red water.

Shoulder chuck beef: couple pounds, cube that and brown on high in lard or veg oil, season well snp; Reserve.

Saute onion, garlic slow in same pan, season, scrape, reserve;

Heat chicken stock in same pan, season. Add massa 1 cup, and wisk until smooth.

Seed and stem chiles and put in blender with cumin seeds, 2 cloves, and mexican oregano, salt and pepper. Add 2 cups stock with masa and pulverize until absolutely smooth. Add reserved chile soaking water to make deep paste.

In a dutch oven, add beef and juices, add onion garlic mixture, add chile paste and the rest of the masa stock. Stir well.

Put in 350 oven in dutch oven uncovered for 1 hour. Lower oven to 250 for 4 hours. Maybe cover in the oven for the last 1. Ideally, on top of your woodstove.

Stir whenever. Let rest for 30 minutes min, then bowl and serve with a dollop of mexican crema or sour cream, a splash of lime, and some chopped cilantro.

Don't blame me for how your house or truck smells.

Optional, which I do, I know it's antichrist. I chop up 2 pasilla peppers, a handful of mushrooms and add them to the pot before hitting the oven; Texture and umami.

I also add beans, if I feel it, 40 minutes before pulling from oven. Half dark kidney, half white beans. YMMV. Serve with tortillas, or french bread, or crackers, or pour it over your head and take a true bath (let cool).

De Nada. Welcome to winter.

[oftpiste]

whole new iPhone paradigm (algorithm?). was always the other way around with the old one.

Take horizontal pictures, not vertical. Works every time.

[schwerty]

What's a copper steak? Nothing on the interwebz. Next time cook in lard. More pork fat that way.

Fixed. Coppa steak. Damn auto correct

[oftpiste]

Thanks. These?

https://www.chefsteps.com/activities...ange-your-life

looks good.... I see them in my future

[mrswhyturn]

And now my cinnamon lozenge has a demon in it.

[MakersTeleMark]

And now my cinnamon lozenge has a demon in it.

[Bobby Stainless]

Are these super expensive cast iron pans worth it? Or should I just get another Lodge for 20 bucks?

Smithey

[The Tortoise]

I'd get a good carbon steel over a cast iron.

From what I can tell the better cast iron pans get you a smoother finish on the bottom. And if it's just for cooking bacon it won't matter.

[Cruiser]

Neither, you should buy a vintage one. Just find one that's flat on the bottom (they often warp over time) and smooth on the inside. Any of the old brands are good.

[::: :::]

Flatness only really matters for induction tops (or if excessive, annoying wobbles)...on gas it cooks the same

[Skidog]

unsmooth cast iron is easily smoothed too. Plenty of youtubes on it. sand and reseason.

[oftpiste]

I'd get a good carbon steel over a cast iron.

This

[Mr. Mike]

Thanks. These?

https://www.chefsteps.com/activities...ange-your-life

looks good.... I see them in my future

I did this over the weekend and then "schnitzeled" the steaks (flour, egg, panko into frying pan). Good. Really fucking good.

[Viva]

About the only thing I like more than hot 'n' crazy Hungarian chicks is Hungarian goulash. Yum...

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