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Random Food Questions Thread

Piobaire

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salt, pepper, little oil. extremely hot fire. carve across the grain, on the bias. great steak.


Follow up question for tomorrow night: treat like a regular steak, i.e. salt and let sit at room temp for 1.5 hours or so? Or season and toss on extremely hot fire?
 

Manton

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are they good [great]?

I think so, but they are not as good as the really great eggs with the bright orange yolks. I don't know where to get those retail, but certain restaurants seem to have them.
 

foodguy

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Follow up question for tomorrow night: treat like a regular steak, i.e. salt and let sit at room temp for 1.5 hours or so? Or season and toss on extremely hot fire?

ALWAYS pre-season. but the room temp isn't important (check out kenji's stuff on Serious Eats). In fact, i put it on a paper towel in the fridge and turn it a couple of times. that does a great job of drying the surface so you get a nice crust.
 

Piobaire

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ALWAYS pre-season. but the room temp isn't important (check out kenji's stuff on Serious Eats). In fact, i put it on a paper towel in the fridge and turn it a couple of times. that does a great job of drying the surface so you get a nice crust.


Thanks! I always pat dry then re-season before tossing on the grill with my ribeyes.
 

foodguy

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nah. no can play.
 

sonick

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Anybody got any good pressure cooker techniques and recipes? I just ordered one awaiting delivery. There's a few interesting ones from seriouseats I'm looking forward to trying (stock, risotto), as well as doing BBQ ribs in them.
 

GraphicNovelty

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America's test kitchen slow cooker book is super great, so i'd imagine their pressure cooker book is top notch as well.
 

Dragon

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For eggs, chicken and other meats I think the labels such as "cage free" "free range" "organic" etc. are pretty much meaningless and has nothing to do with quality.
 

Piobaire

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gomestar

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are they good [great]?

I think so, but they are not as good as the really great eggs with the bright orange yolks. I don't know where to get those retail, but certain restaurants seem to have them.


The eggs to the left were like $7 a dozen from this overpriced white-people store. The egg to the right was $2 a dozen from this farmer down the road from my parents.

1755755
 

t3hg0suazn

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I was able to find eggs like the one on the right for $7 a dozen at the Farmer's market. Unfortunately he doesn't live down the road.
 

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