To fuck or to cook?

[NotFromHere]

Originally posted by Greedy,Greedy,Greedy
You see, I like a clean grill for my meat.

Yes. And that's the husband's job. See?
You missed your chance.

[Greedy,Greedy,Greedy]

Originally posted by NotFromHere
Yes. And that's the husband's job. See?
You missed your chance.

So what are you going to cook for me?

This is the recipes board, and I've already made you some egg nog.

[NotFromHere]

Originally posted by Greedy,Greedy,Greedy
So what are you going to cook for me?

This is the recipes board, and I've already made you some egg nog.

Cook? Fringey, do we do this?

And thanks for the eggnog - you know I'm allergic to eggs, right?
No flu shots for me!

[ltl/fb]

Originally posted by NotFromHere
Cook? Fringey, do we do this?

And thanks for the eggnog - you know I'm allergic to eggs, right?
No flu shots for me!

I cook.

G3, go out to the garage, take the lid off a new bottle of antifreeze, and drink.

I'm not serious -- it was just too easy.

Consider my plagiarized smashed potato tips to be from NFH. See? She contributes!

[pony_trekker]

Originally posted by Greedy,Greedy,Greedy
If you keep your iron pan well-seasoned, it's really not difficult to clean it after use.

True. I clean mine with a handful of kosher salt and water. Wipes off in a second. Then I put it in the oven to dry it.

[taxwonk]

Originally posted by pony_trekker
Here's how to make them better:

No milk. Just use more butter. Or if you have to, use a few drops of heavy cream.

Liberal amounts of freshly ground pepper. Get it to where you think it's just enough and add 25% more.

That's how I used to make them. My cardiologist smacked me when I told him that. So now I use milk.

[taxwonk]

Originally posted by pony_trekker
1. Bring some good sirloins, ribeyes, NY strips or porterhouses to room temperature.

2. Coat with butter, celery salt, kosher salt and some cracked pepper.

3. Get a cast iron frying pan red hot.

4. Clear the house.

5. Disconnect the smoke detectors.

6. Slap that thing on the pan 2 minutes each side.

7. Wash down with a good red.

A couple years ago, Mrs. Wonk bought me an all-Clad grill pan for my birthday. It is the most wonderful thing for steaks since Barolo di Montalcino 1998. You get grill marks, the fat that drips into the grooves actually does a good job of vaporizing and givng the steaks that "grilled" taste, and it's big enough for four ribeyes to cook without crowding.

[Flinty_McFlint]

Originally posted by taxwonk
A couple years ago, Mrs. Wonk bought me an all-Clad grill pan for my birthday. It is the most wonderful thing for steaks since Barolo di Montalcino 1998. You get grill marks, the fat that drips into the grooves actually does a good job of vaporizing and givng the steaks that "grilled" taste, and it's big enough for four ribeyes to cook without crowding.

If only I were older/more mature, we could definitely be friends.

[Sidd Finch]

Originally posted by taxwonk
A couple years ago, Mrs. Wonk bought me an all-Clad grill pan for my birthday. It is the most wonderful thing for steaks since Barolo di Montalcino 1998. You get grill marks, the fat that drips into the grooves actually does a good job of vaporizing and givng the steaks that "grilled" taste, and it's big enough for four ribeyes to cook without crowding.

Better than the cast-iron grill pan? My cast-iron grill pan rocks.

It's a bitch to clean though.

[Pretty Little Flower]

Originally posted by Sidd Finch
Better than the cast-iron grill pan? My cast-iron grill pan rocks.

It's a bitch to clean though.

If you keep your iron pan well-seasoned, it's really not difficult to clean it after use.

[Sidd Finch]

Originally posted by Pretty Little Flower
If you keep your iron pan well-seasoned, it's really not difficult to clean it after use.

I don't use the grill pan often enough to do that. The other cast iron is well-seasoned and easy to deal with. My wok is a thing of beauty, even though I barely use it anymore, because I used to use it so extensively.

[Shape Shifter]

If so, I vote Fuck.

[robustpuppy]

Originally posted by Shape Shifter
If so, I vote Fuck.

2.

Does the Thai place deliver?

[Pretty Little Flower]

Originally posted by Sidd Finch
I don't use the grill pan often enough to do that. The other cast iron is well-seasoned and easy to deal with. My wok is a thing of beauty, even though I barely use it anymore, because I used to use it so extensively.

I clean mine with a handful of kosher salt and water. Wipes off in a second. Then I put it in the oven to dry it.

[NotFromHere]

Originally posted by Sidd Finch
Better than the cast-iron grill pan? My cast-iron grill pan rocks.

It's a bitch to clean though.

The All-Clad has a Silverstone finish and is relatively easy to clean. Especially if you throw some red wine in the pan after you take the steaks out for a yummy pan sauce. Most grill pans are a bitch to clean, but this one's better than most. And it leaves great grill marks.