Foodies BS Thread.

basically for people who use salt as a flavorer its a more efficient way to get the flavor in the meat. It helps create that salty pan seared crispy ness that im a fan of. But it basically tenderizes the meat as it cook, salt naturally breaks down the proteins in beef so it makes it more tender. The shrimp and broccoli were cooked on it also which made the broccoli great and the shrimp had a shell on so it was a little less salt on them. I use a lime infused oil most of the time which they say is a way to less the saltiness of the meat you cook on it if you want.

 

Ya because salt can pull in water if not stored or dried properly so heating it up fast can cause that issue. My buddy has cooked on his about 50 times and it has not cracked or anything, so if you heat it up slow the water will evaporate out slowly i guess is the theory. My dads a geological engineer and a gourmet chef at night and he says the rock makes sense and hes excited to try one.

 

let me try it and give you an opinion on it after some use and then ill invite you over for a nice seafood dinner and never call you again!

 

i you tubed a video or two and a guy does a newyork strip and a bacon cheese burger looked good.
from the south i assume since he used Cajun seasoning

https://www.youtube.com/watch?v=Gy4_-pYyd5I

 

good food and good paint is all in the prep. Like I said for me cooking is a hobby and something i get to do that i enjoy. I cant get off work and go skydiving or scuba diving very often. But i can slay a good steak in the kitchen.

 

I would recommend to anyone wanting a salt block to buy one locally and inspect it for cracks in the store. When I was slinging high end kitchen accoutrements we would lose about 15% of the blocks just in transit to our store, and others would be found to be broken (less obviously cracked) prior to sale.

 

Eating paint?!

 

an outside of the kitchen reference. calm down.... just eat glue.

 

Got it.

@gordi

 

No. But I did look at it and think WITAF, people eat that.

 

you can send it off to make shampoo out of....so i heard.

 

We are fairly hippie people and I can't fathom the level of inner vibes one must have to find any desire to eat a placenta, let alone prepare it and season it to eat, which for some reason makes me more weirded out than the actual eating part.

I know I saw a video somewhere along the interwebz and a woman was cooking hers in a pan and sprinkling it with lemon juice and fresh herbs. Could be delicious for all I know, but good lord that concept is completely puzzling.

 

Ya im sure the world is fine without that happening as most dont do it. Did you at least clip the umbilical cord and save for a scrunchy?

 

I cut it. Will not be saving the remnants when it falls off.

Something about keeping dead tissue. I think I can pass.

 

i work in a hospital....nothing is gross! sorry!

 

Attempting to change the subject back to appetizing.... Camp food of the weekend!

Late setup so went with the quick and easy dogs and beans, along with some diced potatoes with garlic.


One of my favorite breakfasts - scrambled eggs, camp toast and bacon. Had leftover potatoes from the night before, so converted them to "home fried potatoes"


The first of two cast iron skillet pizzas. These turned out AMAZING. Cooked the dough on one side first then flipped, added toppings, and back on the fire to finish up. Crispy on the outside, doughy on the inside...



Simple, yet delicious.

 

^^^winner winner hot dog dinner^^

 

Looks hella good!

(We're gonna have to agree to disagree on the whole 'ketchup on eggs' thing though)

 

SWEET!! i have the exact same titanium spoon. it's the coolest spoon if you ever show up a Dairy queen and bring it. haha.

your camp food looks awesome.