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Dutch

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Posts posted by Dutch

  1. 13 minutes ago, deft said:

    I’m worried about the lack of cheese.

    It's there, just under the chili. Tostitos salsa con queso.  Poured it on first, then chili next, then a few more Fritos, then japs.  Prolly 3:2, chili to queso.  Didn't have any shredded; had to roll with what I had.

    • Like 1
  2. The awesomeness of that travelling trophy cannot be stated accurately.  I, for one, somehow find myself pulling for ISU all buy one week of the season.

    Also, ISU chicks seem kind of slutty hot and would be good at a party.  True or false?  

    • Like 1
  3. A bit of a longcat, so I'm adding a spoiler.  I vaguely remembered BrownWater posting a couple how-to on TOS, along with the piece of cookware he uses to conjure his magic, so I pasted like five of his posts together.  But yes...a video would be most helpful.  Along with bourbon / wine paring recommendations.

    Spoiler

    Recommend [judging from the pic he posted, it's thisCuisinart C130-23 9 1/4" enameled grill pan.] Heavy cast iron to take high heat. Oven safe so can transfer from stove to oven. Unlike cast iron can be cleaned with soap. Low maintenance and great results. 

    Can find online for $40. Bought mine at tj maxx for $20. Worth every penny.

    Grape seed oil also has a higher smoke point and neutral taste. But yeah it's going to get a bit smokey searing steaks inside. The benefit of high smoke point is also that the oil/fat won't burn and add that burnt flavor to whatever you're cooking.

    As for the pan - you do want it very hot. But every set up is different so it may not be as high as yours can go.

    I think the stove and oven process really has two distinct parts. No $#@! right...

    On the stove all youre trying to accomplish is the sear. So I generally err on the side of being too hot. And I flip the steak twice. In part for the grill marks. But more importantly to see how the char is coming and adjust accordingly. Also, rocking the pan back and forth a couple times lets the rendered fat and oil help with the searing process. Always pat the steak dry or wrap in paper towels immediately before seasoning and cooking. The water that may be near the surface will steam and produce that grayish finish instead of a dark char. I don't time this. It's generally a couple minutes or so before flipping but the test is visual not time. 

    Last point on the stove top, because you're cooking so quickly, over high heat and in a open pan the process does almost nothing to the internal temperature of the meat. Especially with thicker cuts. 

    That's why I say there are two distinct parts. 

    The second is cooking to temp in the oven which is completely a function of personal preference for doneness, the thickness and cut being cooked and the oven your using. You can use a meat thermometer or less scientific methods. But in a 350 degree oven you aren't searing anymore. The only caveat I have is that a grill pan is helpful here so that the steak doesn't sit in its juice and lose some of the sear from the stove. 

    These steps can be so separate that I've charred steaks well before large dinners and finished them later in the oven using a cooling rack set inside a oven sheet. Takes a bit longer to bring to temp but the results are virtually identical. 

    And always rest 5 minutes under a loose foil tent before cutting / serving.
    This is still what I do. Moved recently so my last dinner was outside on a gas grill and transferring from a burner (stove/sear) to the grill (oven). Otherwise same process except that I've found better results switching from a pan to a cooking rack when transferring to oven. The pan carries over heat so you can end up cooking faster than expected. Key either way is to get the meat out of the rendered liquid or you'll undo the char that's been developed. 

    And what really helps the sear develop is the grill pan and rocking it back and forth to let the oil and fat fry the surface.

     

     

    • Like 1
  4. 29 minutes ago, vtaenz said:

    Either Texas is better than we think.
    TCU is worse than we think.
    Tech is better than we think.
    TCUs o line is just shit.
    Techs dline is better than we think.

    All of the above.

    Definitely 2 and 4, maybe 3, and can’t judge 5 because of 4. TCU’s offense looks straight horribad (how in the world did they put 28 on tOSU?) As for 1, I’ll say making Roach tapout, winning in Manhatten (our house of horrors), and packing OUsux’s fudge tells me we’re pretty good at this point. Getting better, though  

    Give Tech credit, though. Kliffy seemed to make adjustments at halftime, whereas TCU opted to continue with diarrhea. 

    • Like 1
  5. WB's drivethru is notorious for screwing you, but sometimes the screw up is in your favor.  Stopped in one of my two usual Whataburgers (the key is to identify which ones around you seem have their shit together more than others) for breakfast on my way into work one morning.  Ordered my usual breakfast of a biscuit & gravy and sausage egg and cheese biscuit sammich, on the jap and chee biscuit .  The drivethru attendant hands me two paper sacks in one of their large plastic bags.  I'm thinking they split the order, just to be nice.  I get to work and find out they handed me three biscuit sandwiches, three taquitos,  and two breakfast on a buns.  Didn't get what I originally wanted, but I was "The Guy Who Brought Breakfast" that day.

     

  6. Yep, I'll second JJ and Sola: leftover smoked brisket makes an amazing pot of chili.  A leftover beef rib makes a fine chili addition as well.

    Good looking pot, Sola.  I notice bottle of tequila amongst the ingredients.  Might I inquire as to its usage?  

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