What's that you're eating?

Ellis Wyatt said:
One of our favorite ways to cook wagyu and other steaks is also the most fool proof and is a lot of fun. Cut into thin slices and use a hot stone at the dinner table so you cook and eat as you go. Some good soy sauce and salt to go with it. A little meat goes a long way eating like this, and I usually only plan on 4-5 oz per person.

I have found that the most cost effective hot stones are actually machinist or laboratory granite pieces, 2" or thicker so they retain heat longer.

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I’ve had wagyu a couple times in restaurants were we cooked thin slices on a hot stone exactly as you have it presented here. Have you used or considered a salt block ? I’ve considered buying one but I’m not convinced yet.
 
I have a salt block, but have not used it for table top cooking yet, only cold service of other foods. I am glad you reminded me though. I will use it next time we cook and see how it does and report back. I would expect it would work great if it can hold the heat long enough.
 
Ellis Wyatt Ellis Wyatt

Thanks! Still way too scared to buy wagyu. I’d find a way to screw it up. I have a tough time judging funny textures-any steak that was previously frozen, or one that has been salted, then sat overnight in the fridge because we changed our minds about what we wanted for dinner. The wife likes ribeye anyway, and I find myself cooking at lower temps these days, more on the medium side of med/rare, but still tender. The wife would eat it half raw but I can’t.

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On a sad note, I guess the city is already planning to put our bears down. We had to shoot them up on the farm because they’d break down the pear trees, and I suppose this is even more critical, with so many little kids running around. Still a shame they couldn’t be trapped.
 
NWFRS said:
Ellis Wyatt Ellis Wyatt

Thanks! Still way too scared to buy wagyu. I’d find a way to screw it up. I have a tough time judging funny textures-any steak that was previously frozen, or one that has been salted, then sat overnight in the fridge because we changed our minds about what we wanted for dinner. The wife likes ribeye anyway, and I find myself cooking at lower temps these days, more on the medium side of med/rare, but still tender. The wife would eat it half raw but I can’t.

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On a sad note, I guess the city is already planning to put our bears down. We had to shoot them up on the farm because they’d break down the pear trees, and I suppose this is even more critical, with so many little kids running around. Still a shame they couldn’t be trapped.
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Cooked perfectly!!!
 
Just catching up . . .

First, the last of my Beef (Brisket) Stew served over Cauliflower Mash (saturated with butter & sour cream that you can't see) that I had for dinner a few days ago:

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Second, about 3# of apricot halves (original weight) that I had frozen but, after discovering that apricots do NOT freeze well, decided to dry them in the oven this past weekend:

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And last, a Moco Loco w/a 1/4# hambuger patty on steamed rice covered w/left over beef stew gravy and topped w/a sunny side up egg (just broken) that I had for lunch yesterday:

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I have enough "fixings" on hand to make at least 3 more Moco Locos to eat over then next week or 2. :)
 
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sgt1372 said:
Just catching up . . .

First, the last of my Beef (Brisket) Stew served over Cauliflower Mash (saturated with butter & sour cream that you can't see) that I had for dinner a few days ago:

8votjJo.jpg


Second, about 3# of apricot halves (original weight) that I had frozen but, after discovering that apricots do NOT freeze well, decided to dry them in the oven this past weekend:

VzfFpwO.jpg


And last, a Moco Loco w/a 1/4# hambuger patty on steamed rice covered w/left over beef stew gravy and topped w/a sunny side up egg (just broken) that I had for lunch yesterday:

zjkFl4O.jpg


I have enough "fixings" on hand to make at least 3 more Moco Locos to eat over then next week or 2. :)
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"loco moco". moco loco is a crazy booger 😉

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carnifex knifeworks said:
What's everyone's favorite smoker? Might be considering one for myself as a bday gift...maybe
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Little late, but I’ve got a Masterbuilt electric that has been good and was relatively, reasonably priced. I was apprehensive about getting electric, but it is convenient and has served me well. I added an extra basket type thing that burns chips or pellets but it did come with a chip holder that sits above the heating element. I just wanted a little more than what it was putting out.
 
I also have a Masterbuilt 40" electric smoker. I have several different length "A-maze-n" smoke tubes that you fill with wood pellets and light the end - they burn much longer than the wood you put in the little drawer over the heating element, and you can use one or two to get the exact level of smoke or combinations of wood pellets that you're after. I've used mine a lot - I finally had to replace the heating element this year, after 4 or 5 years of heavy use, but you can order the parts pretty cheaply directly from Masterbuilt. I've been very happy with mine! I keep thinking about getting a bigger pellet smoker, but so far the Masterbuilt has done a fine job for me.
 
Treated myself to a $100 Japanese lunch (tip included) today. :)

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Anikmo (monk fish liver) appetizer with Uni & O-toro sushi:

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And Tempura Udon to save some money on more expensive sushi:

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The tab would have closer to $200 if I didn't exercise some restraint. ;)

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I you like eating sushi, never go to a sushi restaurant HUNGRY! :cool:
 
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