What's that you're eating?

[stagatha]

Goldfish for grownups
Make ya thirsty
On my 2nd bag

 

[Ellis Wyatt]

Steak and sweet potatoes with some chimichurri sauce.

 

[SpyderPhreak]

The quesobirria tacos we had Friday night. And the beginnings of more tequila than I probably should have drank lol… but celebrating the new job. Worth it.

 

[toker]

Peruvian food from a James Beard runner up in CT. Definitely my favorite out of all the ones I've tried.

Fried Branzino

Pescado a lo Macho

 

[toker]

One of the benefits of working from home. Also, wireless thermometers are so much easier than wired ones.

Pork belly and 2 pork shoulders.

 

[Hammer67]

Pad Thai

 

[Ellis Wyatt]

inspired by carrabba’s chicken Bryan.

 

[trevitrace]

inspired by carrabba’s chicken Bryan.

View attachment 3177939

View attachment 3177940

Is that burrata, chevre or vanilla ice cream?

 

[yoko]

Is that burrata, chevre or vanilla ice cream?

Goat cheese

That's a fantastic dish at carrabas!

 

[Ellis Wyatt]

Is that burrata, chevre or vanilla ice cream?

Goat cheese

That's a fantastic dish at carrabas!

Yoko nailed it. Goat cheese and sun dried tomatoes are the ingredients that make the dish.

 

[toker]

It's summer time.

Hot buttered lobster roll, because cold lobster rolls are for sociopaths.

Cheesesteak with lobster and a whiskey cream sauce.

 

[Ellis Wyatt]

 

[trevitrace]

In case any of you were curious about or considering carbon steel, I thought I'd leave a few initial thoughts.

This isn't the carbon steel pan I mentioned a few days ago in the random awesomeness thread but I bought a different pan to cut my teeth on before that one arrives. I've used cast iron enough before but from what I've read using CS is different enough so wanted to get some practice before diving headfirst into the fancy one.

I bought it newish off ebay, but they come bare and coated in beeswax. Cleaned that off, did the initial seasoning then skipped all the bullshit egg and potato stages and went right to a ribeye.

From what I've read one of the trickier things (especially on a glasstop) is getting the temp right. Too cold and food will stick, too hot too quickly and you can warp a pan that's on the thin side, use the wrong sized burner and the pan won't heat evenly...etc.

Based on what I saw in the pan after I don't think it was quite hot enough. There were two small spots that left delicious meaty residue but both lifted off when I added hot water after the pan cooled a bit. This pan will require more work, especially initially, but I'm trying to get away from any chemical nonstick and sometimes I don't want to dick around with a 10# cast iron. I think this and the incoming one will make fantastic additions/replacements to my limited pan lineup.

New/washed:

Seasoned once:

After first cook then reseasoned:

 

[jlauffer]

It's summer time.

Hot buttered lobster roll, because cold lobster rolls are for sociopaths.

Cheesesteak with lobster and a whiskey cream sauce.

Well that proves it. Always wondered if I was a sociopath.

 

[clinton1]

Well that proves it. Always wondered if I was a sociopath.

 

[toker]

Based on what I saw in the pan after I don't think it was quite hot enough. There were two small spots that left delicious meaty residue but both lifted off when I added hot water after the pan cooled a bit. This pan will require more work, especially initially, but I'm trying to get away from any chemical nonstick and sometimes I don't want to dick around with a 10# cast iron. I think this and the incoming one will make fantastic additions/replacements to my limited pan lineup.

What oil are you using? I use grapeseed and avocado oil on my cast iron and carbon steel. Heat the pan on medium before cranking it to high. Add a good amount of oil in the pan and let it shimmer. Then do your cook.

After you are done, wipe it clean. Apply a really thin layer of oil and wipe it to only leave a thin, thing layer. Crank the heat to high to polymerize it. Do this a few times and you should be a non stick surface really quickly.

 

[trevitrace]

Coconut for the initial because that's the only high heat oil I had in the house. Picked up some grapeseed today to cook the steak then the follow-up season. From everything I've read there are a lot of different ideas on what's best. The one commonality seems to be to cook on them more and worry about the seasoning less.

It was quite non-stick even for the initial cook. Minimal coaxing with a spatula in two spots and it was fine after that.

 

[trevitrace]

...Apply a really thin layer of oil and wipe it to only leave a thin, thing layer. Crank the heat to high to polymerize it. Do this a few times and you should be a non stick surface really quickly.

I did this in the oven. I've got a glasstop stove and wanted an even polymerization so opted for the oven at 475°.

 

[toker]

Coconut for the initial because that's the only high heat oil I had in the house. Picked up some grapeseed today to cook the steak then the follow-up season. From everything I've read there are a lot of different ideas on what's best. The one commonality seems to be to cook on them more and worry about the seasoning less.

I think I tried every suggestion from potatoes to flaxseed to multiple oven bakings. The only thing that worked for me was consistent cleaning and polymerizing after the first few cooks. After that, just normal cooking did the trick.

 

[trevitrace]

I think I tried every suggestion from potatoes to flaxseed to multiple oven bakings. The only thing that worked for me was consistent cleaning and polymerizing after the first few cooks. After that, just normal cooking did the trick.

Did a bunch of reading, watched a bunch of videos, read what various manufacturers and cooks of varying skill level do but no one really seemed to agree on the "best" method early on. But your bolded part is a recurrent thing I gleaned from most of them and the route I'm going with.