Foodies BS Thread.

No pics. I was too hot and hungry.

I do steaks a new way now. I fired up my Weber propane grill and got it rocket hot. Dial said 650. I then popped in my cast iron skillet. Let that get blistering hot as well.

Then got everything ready. Wearing welding gloves. Squirt some oil into the pan. Instant smoke. Pan was a rocket! In goes the seasoned steak. Close grill lid. In a few minutes I lifted the lid to the blast furnace. I flipped the steak. Close lid. Waited a few..... then put in a glob of butter and a fist full of thyme from my garden. Close lid. I opened it up and using tongs, grabbed the thyme and basted the steak. Flipped it, basted some more.

Stuck in a thermometer. Hit just shy of Med-rare, pulled the steak. Covered with foil. Then I dumped lightly blanched asparagus into the pan. It sizzled and charred in the beef fat and butter. Pulled it. Went inside the cool house and ate with the wife.

The steak was med rare with a crust. It was bad ass. My pan got the layer of seasoning it has been dying for ( I stripped it bare a few weeks ago).

We don’t eat that much meat. We sliced it, and served it in the middle of the table “family style”.

 

so looking at some hog ring pliers, but the snaps are galvanized? think this is a problem for sausage casings? Or should I get stainless steel?

 

Galvanizing off gases about 800F. How hot you cook them babies?

 

thats why I asked

 

Easy Peasy

 

Breakfast this morning.

Dutch baby.

 

First batch of homemade flour tortillas in the books!

Used my own beef lard.
They taste legit. Not so outstanding enough to wave off a store bought tortilla. Not by a long shot.

 

what recipe did you use?

 

I kinda winged it.

Two cups flour
1/4 cup of my tallow
Salt
Warm water. 3/4 cup. It was fairly dry.

Kneaded it. Made 16 tiny balls. Let rest 20 mins and rolled them out. Straight into a very hot pan. Flip.

All the online stuff was very similar.

 

Fried some oysters. Gonna have a video out in a couple weeks

 

Those are fried perfect;y. My first few, I burn.

Nicely done.

 

Man those look fantastic! Waiting for vid...

 

Beef oysters*

 

You talking balls?

 

Yessir

 

From scrote to throat?

 

Prolly half of them were... The other half were left

 

Called Mountain Oysters around here. Sliced 1/4 inch thick, battered, deep fried. Good eatin'!

 

Yup that's the way we do it. Used the same recipe for the quail batter