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

  1. #1451
    32t
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    Quote Originally Posted by cosperryan View Post
    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.
    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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    Senior Member cosperryan's Avatar
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    Quote Originally Posted by 32t View Post
    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.
    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.
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  4. #1453
    Truth is weirder than any fiction.. Grazor's Avatar
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    Raw fish, nice and simple. Middle of summer here, too hot for cooking.
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    Into this house we're born, into this world we're thrown ~ Jim Morrison

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    Fizzy Laces Connoisseur
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    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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    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by TheGeek View Post
    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
    Cast Iron and Bacon go together like Romeo and Julliette.
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    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

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    Senior Member blabbermouth OCDshaver's Avatar
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    Sausage and peppers tonight. This is an inexpensive meal to prepare but doesn't feel like it going down.

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

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  8. #1457
    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by OCDshaver View Post
    Sausage and peppers tonight. This is an inexpensive meal to prepare but doesn't feel like it going down.

    Name:  image.jpg
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Size:  37.6 KB

    Name:  image.jpg
Views: 142
Size:  34.6 KB

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

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    You doin that Underburg straight up or you mixin anything ie. Soda of any kind ? Looks great !
    Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~

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    Damn hedgehog Sailor's Avatar
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    Pork with cheese sauce, casserole made of aubergine. Potatos and veggies. Water for drinking.

    'That is what i do. I drink and i know things'
    -Tyrion Lannister.

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by Nightblade View Post
    You doin that Underburg straight up or you mixin anything ie. Soda of any kind ? Looks great !
    Straight up.
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  11. #1460
    . Otto's Avatar
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    Sausages from the local Butcher.
    Potatoes, carrots, spring-onion, sauerkraut
    and a nice wine.


    "Cheap Tools Is Misplaced Economy. Always buy the best and highest grade of razors, hones and strops. Then you are prepared to do the best work."
    - Napoleon LeBlanc, 1895

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