To fuck or to cook?

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
Why not get a real grill?

And, because I'm guessing your answer is "I live in an apartment":



So, no balcony?

If it were me, I have no balcony. Or, the sorta-balcony I have isn't big enough for that. And if it were like really cold or rainy out, I would not want to grill outside.

I was also interested in this question -- I saw a pan like this at some point and am thinking of getting one.

[Hank Chinaski]

Originally posted by ltl/fb
If it were me, I have no balcony. Or, the sorta-balcony I have isn't big enough for that. And if it were like really cold or rainy out, I would not want to grill outside.

1- how many days a year is it cold or rainy where you live?

2- one grills outside. it is not sanitary to grill indoors.

[ltl/fb]

Originally posted by Hank Chinaski
1- how many days a year is it cold or rainy where you live?

My reason is, I have no balcony. The rainy/cold was a reason for, e.g., NFH.

[Hank Chinaski]

Originally posted by ltl/fb
My reason is, I have no balcony. The rainy/cold was a reason for, e.g., NFH.

but given where you're from, I'm pretty sure you'd be comfortable dragging a grill into the common area around your building and cooking up some vittels.

[NotFromHere]

Originally posted by Mmmm, Burger (C.J.)
Why not get a real grill?

And, because I'm guessing your answer is "I live in an apartment":



So, no balcony?

I have a real grill. I have this DCS


But when it rains, or is dark, or is cold it's a little hard to get the husband out there to supervise.

[Hank Chinaski]

Originally posted by NotFromHere
I have a real grill. I have this DCS


But when it rains, or is dark, or is cold it's a little hard to get the husband out there to supervise.

your husband is afraid of the dark? maybe you don't need a second grill, maybe you need an alternative man.

[Shape Shifter]

Originally posted by NotFromHere
I have a real grill. I have this DCS


But when it rains, or is dark, or is cold it's a little hard to get the husband out there to supervise.

It's a gas grill, not a real grill.

[Mmmm, Burger (C.J.)]

Originally posted by Hank Chinaski
your husband is afraid of the dark? maybe you don't need a second grill, maybe you need an alternative man.

2. And if you're not willing to brave the "cold" and the dark, then you should just eat your steaks out of teh broiler.

[NotFromHere]

Originally posted by Mmmm, Burger (C.J.)
2. And if you're not willing to brave the "cold" and the dark, then you should just eat your steaks out of teh broiler.

I don't like steaks out of the broiler. I prefer the carcinogenic sear that can only be accomplished by the meat touching really hot metal. Plus, I like grill marks.

I don't know how you people cook by braille, but I have to see the food I'm cooking. And the halogen light that comes with the "gas grill" is just not adequate.

[Mmmm, Burger (C.J.)]

Originally posted by NotFromHere
I don't like steaks out of the broiler. I prefer the carcinogenic sear that can only be accomplished by the meat touching really hot metal. Plus, I like grill marks.

I don't know how you people cook by braille, but I have to see the food I'm cooking. And the halogen light that comes with the "gas grill" is just not adequate.

I can't see the inside of the steak. By trial and error I've learned how much time it takes for varying thicknesses.

[Anne Elk]

Originally posted by Paisley
I have this one:

http://www.nextag.com/Le-Creuset-9-I...98/prices-html

I don't recall where I got it, but it works well. Not sure if this is bigger than what you already have, though.

ETA - Well, shit, I should have clicked on your link before replying. Uh, yeah, I have that one, and I like it . . .

Ikea used to carry a cast iron grill pan. That thing was a bitch to clean/season.

[tmdiva]

Originally posted by Anne Elk
Ikea used to carry a cast iron grill pan. That thing was a bitch to clean/season.

I have the Lodge Logic square cast iron grill pan, and I've really enjoyed it. It came pre-seasoned, and I really like the size and shape (grill pans with high sides are for the birds). It's great for when I'm only cooking for us, especially if it's raining.



If I'm going to fire up the big grill, I would like to be doing more than just a couple of hamburgers, so I mostly use it when I'm cooking for a party or I'm grilling ahead (ie. burgers for tonight, chicken breasts for a salad tomorrow, peppers for my next batch of chili). I have this one (highly recommended by Cook's a few years ago):



tm

[ltl/fb]

I made the NYT recipe for this, and it turned out well. Nice crust. I think the article that went with the recipe is now premium or whatever, so what I remember of the theory is: the really long first rising lets the gluten or whatever do whatever it normally does during kneading. Making the bread in a pot with a lid, and having the lid on initially, creates steam which makes the very crisp, shatter-y crust like french bread has, but without having to have the special oven with the steam, or whatever.

Two thumbs up!

I had started to make this a while ago, and the first "rising" really went, um, a really long time, like a few days, so I refrigerated it for a while, then took half and added half the recipe of flour and water and did a 2-hr rising and then another 2-hr rising.

Anyway, good stuff.

[pony_trekker]

Originally posted by Mmmm, Burger (C.J.)
2. And if you're not willing to brave the "cold" and the dark, then you should just eat your steaks out of teh broiler.

Try a cast iron frying pan. Steaks come out great and an excuse to check all the smoke detectors in the house.

Cleaning secret: use kosher salt.

[dtb]

Originally posted by ltl/fb
I made the NYT recipe for this, and it turned out well. Nice crust. I think the article that went with the recipe is now premium or whatever, so what I remember of the theory is: the really long first rising lets the gluten or whatever do whatever it normally does during kneading. Making the bread in a pot with a lid, and having the lid on initially, creates steam which makes the very crisp, shatter-y crust like french bread has, but without having to have the special oven with the steam, or whatever.

Two thumbs up!

I had started to make this a while ago, and the first "rising" really went, um, a really long time, like a few days, so I refrigerated it for a while, then took half and added half the recipe of flour and water and did a 2-hr rising and then another 2-hr rising.

Anyway, good stuff.

Really? Because there have been numerous attempts in my household to prepare this recipe that have never gotten past the first rising period. Different flours, yeasts and temperatures have all been tried, but with not a lot of success.

WHAT'S YOUR SECRET?!?