Keystone State Thread

Had Christmas last night since I will be working and all the kids' work schedules allowed for the get-together. It will be the same for New Years. Only consolation is the time and a half.

 

Christmas weekend has finally begun! Happy to shut down the computer for a few days.

 

Good Morning fellow Pennsyltuckyvanians!!!

We have an inch of snow on the ground this morning - will melt off this afternoon and then rain predicted for overnight and tomorrow.

Waiting to get the weather call on a hot air balloon flight for this morning - we have a special passenger scheduled...some guy in a red suit with a white beard.

Merry Christmas to you all!

 

Wow that looks neat. Is that by chance up in Tunkhannock ?

 

Good morning and a merry Christmas Eve to all. My step son and his family is coming over today, as his wife works tomorrow. I look forward to a good day, sharing with family. Have a good one.

 

Merry Christmas Eve. I'm headed further south for the Holiday, to NOVA for Christmas and Charleston for a few days afterwards. I'll have to remember to pack some shorts, mele kalikimaka!

 

Morning Pennsylvania

 

Bradley Farms, near Elmira, NY.
It was neat, covered several acres, 200 or more displays most with a motion effect.

 

I grew up with Dr. Shock on Saturday mornings. Vincent, Boris, Peter, etc. Those are still my favorites!
My older brother was the right age for the 70's "horror" movies and he would see them and then come home and tell all about them at night from the top bunk. It was like I was watching it without seeing it.

 

Merry Christmas eve ladies and gents. Hope everyone has a good day. Oh and I slept in... till 430am. Normally wake up at 4

 

Back at you!!

 

Ok I need some advice on grilling steak filets. Been to the steakhouse that last couple weekends and love the tenderness and taste of the 8 oz filets. Well we are having over family this Christmas eve for dinner and want to grill filets. Bought 12 apx 8oz filets for $20 a lb(ouch) but if they are as good as the steakhouse I'll be happy. But I've read about searing the steak right away to lock in the juices , then they also mention salting the steak to bring out the flavor, but this is where I'm confused on when to salt it, hours before or minutes before ? Any help is appreciated. And most important Happy Christmas Eve TW.

 

I did, one expert says salt it hours before , another expert says 30 minutes prior. Another expert says salt will dry it out , another says it will lock the juices in..... maybe I'm to hung up on this salt thing?

 

I thought if anyone u would have some tips. I saw that big old steak u had a couple weeks back!! It looked like it came from a critter cow.

 

I usually season either immediately before or 60-90 minutes before. In between seems to make the meat tougher for some reason.

When I cook uncovered I go super high heat for 4 minutes per side. If it's cooking from both sides I'll go 4-5 minutes on a medium high heat.

 

My cooking is pretty sledgehammer like and a "quality cut" of meat for me means brand name hot dogs...

Couple of things I learned from Gordon Ramsey:
1) never cook meat from refrigerator temperature, let it warm first
2) don't poke holes in the meat
3) he seasons with pretty much just salt and pepper
4) I only have a murky understanding of "sear" -- but I think it is important not to fiddle with the meat when doing it
5) seem he stressed only flipping the meat once, don't quite remember

Full disclosure: If you jack up your $20/lb meat my qualifications were listed in the first line ^^^.

Good luck and let us know what you learned.