Food/Cooking

[EeePee]

Those steaks weren't cheap!

[Hunter711]

Originally Posted by EeePee

Those steaks weren't cheap!

Tails were $42!

[hpiguy]

I think I'm the only person on the planet that isn't crazy about lobster. I'll eat the hell outta some crawfish, but lobster is just meh to me.

[Hunter711]

Originally Posted by hpiguy

I think I'm the only person on the planet that isn't crazy about lobster.

Wife favorite. So that's that.
Tenderloin flashed on high heat in cast iron skillet, then into 400* oven to finish them off.
Tails with my hand for size reference.
Sorry, tilt yo head.

[cmbscx10]

Originally Posted by hpiguy

I think I'm the only person on the planet that isn't crazy about lobster. I'll eat the hell outta some crawfish, but lobster is just meh to me.

Unless your allergic, yup your mental. Never had "Real" Cajun crawfish but no way even a mountain stream mudbug compares to a Maine or rock lobster. Just my opinion.

[BigSki]

You can get yer skillet hot enough on the induction stove to flash the beef ? I have one of those stoves where I'm renting, I can never get a skillet hot enough to sear/blacken.

[Hunter711]

Originally Posted by BigSki

You can get yer skillet hot enough on the induction stove to flash the beef ? I have one of those stoves where I'm renting, I can never get a skillet hot enough to sear/blacken.

Yup. Olive oil was a smokin'. They came out great, almost as good as cooking them on my outside gas grill.

[skinnyj]

I was doing some reading on searing. "Screaming" hot is not always the best way to sear. If a surface is too hot, you actually drive the juices right out of the meat, making it dry. The optimal surface temp for searing is 500-550F (*EDIT* for beef!).

A method that has worked for me is to set my oven for 400. I put my skillet/oven-safe pan in the oven while it is pre-heating. Once the oven hits 400, I leave the pan in for another 5-10 minutes to let it soak up a little more heat. I turn my burner to med-high. I brush the meat with a thin coat of olive oil. Sear 1-2 minutes per side depending on thickness and then finish in oven 5-6 minutes depending on thickness. Let rest for 5-10 minutes or until the wife bitches enough about being hungry.

I did steaks last night on my kettle. I put my new probe thermometer (thanks, Dad!) on the grate to see what the actual temp was. My dome was reading 400 but my grate was 480-ish. I got a decent sear at that temp, but I may go "topless" next time to really drive the temp up.

[skinnyj]

This is a good article on oil smoke points to match the oil/fat to what you are cooking or target temp:

Smoking Points of Cooking Fats and Oils

I use corn or soy/vegetable oil for deep frying for it's high temp ability. Typically frying is done at 350-375. Canola is good too, but I find it has a "fishy" aftertaste.

[BigSki]

Thanks, my biggest issue is the constant "pulsation" from the heating element, I just haven't been able to adapt the gas stove cooking styles to work with this type of heat source.

[high plains drifter]

If they're fresh... super fresh, and cooked perfectly than I'll take Louisiana mud-bugs or Maine lobster tails either one. But nothing compares to fresh Maryland jumbo lump meat crab-cakes. I get mine from Linton's in Crisfield. but unfortunately I can only afford to do it about once or twice a year.

[hpiguy]

Crab cakes are one of my favorite meals on the planet. I love just about any kind of seafood, and I'm not allergic to shellfish. But I'll take deviled crab, crab legs, or bacon wrapped scallops over a giant crawfish tail any day.

[skinnyj]

Originally Posted by BigSki

Thanks, my biggest issue is the constant "pulsation" from the heating element, I just haven't been able to adapt the gas stove cooking styles to work with this type of heat source.

I also do this with burgers when it is too cold to grill outside. And, when I say "too cold" I mean sub-25 degrees. It takes too long for my charcoal grill to heat up!

[Hunter711]

Originally Posted by skinnyj

And, when I say "too cold" I mean sub-25 degrees. It takes too long for my charcoal grill to heat up!

I gotz a natural gas grill. 32* or below, fawk that. I'm fumigating the house.

[BigSki]

Originally Posted by hpiguy

Crab cakes are one of my favorite meals on the planet. I love just about any kind of seafood, and I'm not allergic to shellfish. But I'll take deviled crab, crab legs, or bacon wrapped scallops over a giant crawfish tail any day.

This is how we grew up eating crab cakes here in Balti-more. Saltine crackers and yellow mustard with a lump of crab cake on it.

I'm enjoying one left over from my b-day dinner last week.

[XSRCdesign]

So apparently when left alone for long periods of time I have brunch for dinner









I passed out shortly after...

[high plains drifter]

Originally Posted by BigSki

This is how we grew up eating crab cakes here in Balti-more. Saltine crackers and yellow mustard with a lump of crab cake on it.

I'm enjoying one left over from my b-day dinner last week.

Amazing how delicious that looks! I seriously don't think that I even have a choice now... Gotta get some jumbo lump and back-fin shipped!

We lived in Ohio when I was a kid but we traveled to Glen Burnie MD every summer and that's where it all started... warm summer nights at the local crab-house eating bushels of steamers and breezy afternoons on my great-grandparent's pier, eating big bowls of homemade vegetable-crab soup. I still use our family's original crab-cake recipe... includes saltine crumbs and yellow mustard and is the absolute best I've ever had.

Sadly though, I'm also a recovering White Castle addict so my credentials may be lacking lol.

[high plains drifter]

Everyone likes a simple sandwich from time to time!



Italian deli rolls with shredded oven-gold turkey, black forest ham, London Port roast beef, pepperoni, bacon, tomato, green & red pepper, onion, Claussen dill pickle, thousand island & Greek dressing, spicy mustard, Hellman's mayonnaise, Miracle Whip, sharp cheddar, baby Swiss, pesto-jack, and Parmesan cheese.

[high plains drifter]

Pasta salad with chicken & bacon...

Fusilli pasta, seasoned chicken, peas, carrots, white onion, red & green bell pepper, celery, tomato, minced garlic, parsley, dill, salt, black & white pepper, onion powder, dill, Parmesan cheese, and just a little crumbled bacon.

[skinnyj]

The wife requested chicken piccata: