What the F's for Lunch?

[wease]

Kung Pao chicken.

Wease likes his chicken spicy!

[epilogue]

Hard-boiled eggs and tomato

[tragabigzanda]

from the ashes of tonkotsu

[Chris_H_2]

I am so happy with the steak I just made. A beautifully marbled bife ancho (I think it's similar to the US "prime rib") marinated overnight in toum, salt, and pepper, and then cooked on a cast iron. I am kind of a klutz when it comes to doneness so I was very proud of getting it to the perfect spot. Very nice sear too

Nice.

I know sous vide is real hip these days but for my money nothing beats steak in a cast iron skillet. Glad it turned out well for you.

you know you can do both at the same time joe, don't you?

[doug rr]

turkey sandwich

[tragabigzanda]

from the ashes of tonkotsu

[Chris_H_2]

I am so happy with the steak I just made. A beautifully marbled bife ancho (I think it's similar to the US "prime rib") marinated overnight in toum, salt, and pepper, and then cooked on a cast iron. I am kind of a klutz when it comes to doneness so I was very proud of getting it to the perfect spot. Very nice sear too

Nice.

I know sous vide is real hip these days but for my money nothing beats steak in a cast iron skillet. Glad it turned out well for you.

you know you can do both at the same time joe, don't you?

that's what my former employer would do with both steak and chicken: sous vide for 2-3 days at a very low temp, then just sear in cast iron when a customer ordered it

i love a steak grilled over a searing-hot bed of coals. but it's almost impossible to get the entire steak to 125 (or prevent the carry over cooking from bringing it up to 130, which to me is WAY too well done). For me, if you're spending good money on steak, I want to make sure it's done perfectly. The sous vide is the perfect way to cook it; it's so low maintenance (bring water up to 125, put a salted steak in a bag, put bag in water for a couple of hours, take bag out) and you can never, ever overcook it (unless you put in the wrong temperature).

when my steak is almost done in the sous vide, i put my cast-iron skillet in the oven and pre-heat it to 500 degrees. when the steak is out of the water bath and has rested for 10 minutes, i put some oil in the cast-iron skillet, put it over high heat on the stove top, pat the steak down (hot oil and water do not like each other), put some pepper on the steak, and then sear each side for 2 minutes. so the steak comes out perfect: 125 on the inside, and a nice char crust on the outside.

[epilogue]

I am so happy with the steak I just made. A beautifully marbled bife ancho (I think it's similar to the US "prime rib") marinated overnight in toum, salt, and pepper, and then cooked on a cast iron. I am kind of a klutz when it comes to doneness so I was very proud of getting it to the perfect spot. Very nice sear too

Nice.

I know sous vide is real hip these days but for my money nothing beats steak in a cast iron skillet. Glad it turned out well for you.

you know you can do both at the same time joe, don't you?

But why? The skillet is perfect. There's no need to do more.

[Chris_H_2]

I am so happy with the steak I just made. A beautifully marbled bife ancho (I think it's similar to the US "prime rib") marinated overnight in toum, salt, and pepper, and then cooked on a cast iron. I am kind of a klutz when it comes to doneness so I was very proud of getting it to the perfect spot. Very nice sear too

Nice.

I know sous vide is real hip these days but for my money nothing beats steak in a cast iron skillet. Glad it turned out well for you.

you know you can do both at the same time joe, don't you?

But why? The skillet is perfect. There's no need to do more.

[epilogue]

I have no idea what that post means, Chris.

[Chris_H_2]

I have no idea what that post means, Chris.

i love a steak grilled over a searing-hot bed of coals. but it's almost impossible to get the entire steak to 125 (or prevent the carry over cooking from bringing it up to 130, which to me is WAY too well done). For me, if you're spending good money on steak, I want to make sure it's done perfectly. The sous vide is the perfect way to cook it; it's so low maintenance (bring water up to 125, put a salted steak in a bag, put bag in water for a couple of hours, take bag out) and you can never, ever overcook it (unless you put in the wrong temperature).

when my steak is almost done in the sous vide, i put my cast-iron skillet in the oven and pre-heat it to 500 degrees. when the steak is out of the water bath and has rested for 10 minutes, i put some oil in the cast-iron skillet, put it over high heat on the stove top, pat the steak down (hot oil and water do not like each other), put some pepper on the steak, and then sear each side for 2 minutes. so the steak comes out perfect: 125 on the inside, and a nice char crust on the outside.

the point is, whether it's grilled, broiled, seared, etc., you can never guarantee the perfect temp. you can with sous vide. and there's no hard work or clean up involved.

[epilogue]

I can guarantee the temp just fine. Basically, we make the best steaks I've ever had using only the skillet. So imagine doing what you're talking about without having to soak your meat for two days before you do it.

Just seems pointless to me. But if you can't cook it properly in the skillet, then do what you need to do. I know the bath is super popular right now. People must like it for a reason.

[lennytheweedwhacker]

burrito bowl

[Chris_H_2]

I can guarantee the temp just fine. Basically, we make the best steaks I've ever had using only the skillet. So imagine doing what you're talking about without having to soak your meat for two days before you do it.

Just seems pointless to me. But if you can't cook it properly in the skillet, then do what you need to do. I know the bath is super popular right now. People must like it for a reason.

it's not 2 days. it's 90 minutes.

[epilogue]

I can guarantee the temp just fine. Basically, we make the best steaks I've ever had using only the skillet. So imagine doing what you're talking about without having to soak your meat for two days before you do it.

Just seems pointless to me. But if you can't cook it properly in the skillet, then do what you need to do. I know the bath is super popular right now. People must like it for a reason.

it's not 2 days. it's 90 minutes.

Okay, point still stands. Save yourself the 90 mins and the $70 bucks. *shrugs*

Or don't. Whatever works for you, man. As long as you get the thing the way you want it, that's all that matters.

[doug rr]

tuna melts on home made sourdough

[doug rr]

meatball sandwich from a local joint

[lennytheweedwhacker]

dickeys

[doug rr]

dickeys

large okra?

[lennytheweedwhacker]

dickeys

large okra?

regular sized, but it's a large portion...today's deal of the day was pulled pork and jalapeno cheddar kielbasa, two sides, and a drink...they were out of the jalapano cheddar so i had the regular kielbasa...still very good though, and the sweet tea was ON POINT