What's Cooking?

[Mitch f]

18 minutes ago, MOPanfisher said:

Absolutely agree on most of it Mitch.  I dont flip them that often, but if the result is what you want that is all that matters.  Often I will put a dab of butter on them also.  I like nice grill marks on them so I will often grill them hot to a medium rare.  In a completely unrelated note while on Grampa duty with my grandson at a Wal Mart I discovered they were clearancing out hams, down to 97 cents a pound, bone in, hide and fat on them can't wait to get to eat some and make a pot of beans afterward.  I may be a hillbilly but I am a well fed one.

Here is where I changed my mind about the flipping.

 

http://m.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html

[MOPanfisher]

Don't know if I will fall come tell in line with that, but that website has a pic of a couple of the most beautifully marbled steaks I have seen.  As long as they aren't over cooked I am in.

[Chief Grey Bear]

Sliders, fries, and the best dang rings in the world!

[rps]

On 12/23/2015 at 5:58 PM, Mitch f said:

Here is where I changed my mind about the flipping.

 

http://m.seriouseats.com/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html

Other techniques suggested at that site have worked well for me.

[snagged in outlet 3]

I'm going to try it.

Her's our traditional Italian holiday lunch.

Ham, Mortadella, salami, swiss and soft gorgonzola on Amighetties bread.

[BilletHead]

  Is that a blue cheese? Stilton, Gorgonzola maybe? I am a Blue cheese junkie. Love the stuff.

BilletHead

[snagged in outlet 3]

I buy it on the hill in st Louis.

Imported from Italy.

There is a hard and soft version.

Hard is more like a blue cheese.

Soft is spreadable.

Both stink to high heaven but taste wonderful.

Goes well with nice glass of St Suppery Rutherford 1999.

BBQ shrimp tonight!!!!!

Pete

[BilletHead]

  Nice Pete!

Seared wild Mallard for us. After reading your post I raided the fridge and my cheese stash. A snack of cheese and crackers with a few olives to hold me over until later

BilletHead

[snagged in outlet 3]

That sounds delish!

[ness]

1 hour ago, snagged in outlet 3 said:

I'm going to try it.

Her's our traditional Italian holiday lunch.

Ham, Mortadella, salami, swiss and soft gorgonzola on Amighetties bread.

What, no gabagool (capicola)? Sorry, I loved the lingo in the Soprano's. Loved it more when Michael Scott (The Office) ordered it trying to sound cool. .

All that aside, that's a good looking plate right there!