Foodies BS Thread.

That is the greatest thing about cast iron. You can beat the shit out of them and they bounce right back.

 

I have 2 I forgot I had. Need to get them seasoned. Maybe today.....

 

Mexican sushi here in Phoenix. Never thing of sushi the same way again. Spicier than I've had of traditional jap sushi. Carne Asada for the one in front. I forget the one in back, but it was spicy.

 

The Carmi Asada roll was all cooked.

 

Sushi is a love/hate thing, I've found. Very very few people aren't blisteringly on one side or the other.

Me, I love the stuff. But I have a gut like a billygoat and can eat almost anything. I have friends that have taken that as a challenge at times...the only thing I turn down is the ultra-spicy-for-the-sake-of-capsiacin (sp?) type dishes. I love spicy FLAVOR, but not so much spicy heat.

 

I Miss spelled. It is Carne asada.

 

I made some pulled pork last weekend and have a bunch of leftovers so I made some burritos last night. I had some fresh anaheims from the garden so I sauteed those up with some onion and mixed it all together with green sauce and pork. Basically ended up with some chili verde burritos.

 

And what a co-inky-dink, we're heading to the hole-in-the-wall awesome local mexican joint for our weekly 'Taco Tuesday' development meeting!

 

Nice. The last time we did one of those we had too many margs and the rest of the day was worthless!

 

Still almost vegetarian. Home grown tomatoes cooked down for a sauce.

 

NIIIICE

Few things match the simple awesomeness of your own home-grown 'maters getting made into a sauce

 

Just ordered one of these salt cooking tiles as i had a steak and shrimp done on it not too long ago and it changed my world. I cook for a hobby and pure pleasure.....my wife is a terrible cook and i was tired of eating shitty food during college so I learned. Previous page opinion.....Im a pizza stone guy but a cast iron skillet for most everything else....you should have both.

$40 Himalayan Salt Plate Large 8"x12"x2"

http://www.amazon.com/Himalayan-Sal...&sr=8-2&keywords=himalayan+salt+block+cooking

 

Wild guess: It's like a baking steel. Get THAT block heated to X temp and cook on it. Interesting choice of materials.

 

I could hit the like button a zillion times

 

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!