just wanted to share tonight's dinner with you guys..

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Originally Posted by cosperryan

Man that sucks. Atleast with me it was just experimenting with some cheap chops.



They were quite thin so about a minute and a half each side. I think maybe the fact that they were thin played a part in it too. Maybe if they were thicker then it wouldn't seem so salty as there would be more meat that hasn't contacted salt. I also fried an egg on it as well to because I saw someone do that on the internet and it came out pretty good but it seemed like it took forever compared to using a pan would have taken half the time with just as good of a result. I think I will have to continue to experiment with it.

Either that or I break it up and I have table salt for the rest of my life.

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This was an interesting one to me.
https://www.atthemeadow.com/resource...-pictures.html
They say steak at a maximum 1/4 inch thick, minimum salt temp at 500'F and 5 seconds a side for medium rare.
From what I see it is not if but when it will break. One site had the "professional" ones guaranteed for 3 uses.

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Originally Posted by 32t

This was an interesting one to me.
https://www.atthemeadow.com/resource...-pictures.html
They say steak at a maximum 1/4 inch thick, minimum salt temp at 500'F and 5 seconds a side for medium rare.
From what I see it is not if but when it will break. One site had the "professional" ones guaranteed for 3 uses.

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Well theres no way it will only last three uses. It is a good 20 pounds and like 2 inches thick. I am guessing that it needs to be that hot and steak that thin so that it can cook in 5 seconds and not absorb a ton of salt. So far it really just seems to be more work than it is worth.

Raw fish, nice and simple. Middle of summer here, too hot for cooking.

Got my lodge skillet the other day. Today was my first opportunity to use it. So cooked bacon on it this morning. Was awesome. Now some burgers

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Originally Posted by TheGeek

Got my lodge skillet the other day. Today was my first opportunity to use it. So cooked bacon on it this morning. Was awesome. Now some burgers

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Cast Iron and Bacon go together like Romeo and Julliette.

Sausage and peppers tonight. This is an inexpensive meal to prepare but doesn't feel like it going down.

Attachment 190026

Attachment 190027

Then after too much to eat, an Underberg to settle the stomach.

Attachment 190028

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Originally Posted by OCDshaver

Sausage and peppers tonight. This is an inexpensive meal to prepare but doesn't feel like it going down.

Attachment 190026

Attachment 190027

Then after too much to eat, an Underberg to settle the stomach.

Attachment 190028

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You doin that Underburg straight up or you mixin anything ie. Soda of any kind ? Looks great !

Pork with cheese sauce, casserole made of aubergine. Potatos and veggies. Water for drinking.

http://i1221.photobucket.com/albums/...pse475ccc1.jpg

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Originally Posted by Nightblade

You doin that Underburg straight up or you mixin anything ie. Soda of any kind ? Looks great !

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Straight up.

Attachment 190121
Sausages from the local Butcher.
Potatoes, carrots, spring-onion, sauerkraut
and a nice wine.
:D