caze Posted December 26, 2018 Share Posted December 26, 2018 searing is all about that maillard. Nice caramelization and crust ftw. edit: sorry I think we're saying the same thing caze. as long as you're not saying that searing leads to juicy steaks we're good Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted December 26, 2018 Share Posted December 26, 2018 (edited) lol I said it earlier but I know it's not true. You're right. mmm... Definitely on pork tenderloin. Haven't tried it with beef and I don't really like lamb. Ok I'm going to do steak back to back this weekend, once each way lol. Once with this rub (https://silkroadspices.ca/products/old-chicago-steak-spice) and once with some thyme/garlic butter. Edited December 26, 2018 by Bulk VanderHooj Link to comment Share on other sites More sharing options...
chenGOD Posted December 26, 2018 Share Posted December 26, 2018 This time around I marinated the steak with a little balsamic vinegar, soy sauce, garlic, touch of honey and some salt. I only rub steaks if I’m blackening in a cast iron. Dry rub in ribs is a different story altogether. Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted December 26, 2018 Share Posted December 26, 2018 I honestly have never marinated a high quality steak, I'm probably missing out. We do most of our steaks in cast iron here. Always a nice crust that way. Happy merry christmas etc btw. Hope you all had a good'er. Link to comment Share on other sites More sharing options...
YEK Posted December 26, 2018 Share Posted December 26, 2018 I'm surrounded by nice food but i feel stuffed even though i haven't ate much today. Link to comment Share on other sites More sharing options...
chenGOD Posted December 27, 2018 Share Posted December 27, 2018 I honestly have never marinated a high quality steak, I'm probably missing out. We do most of our steaks in cast iron here. Always a nice crust that way. Happy merry christmas etc btw. Hope you all had a good'er. Usually don’t but thought I’d try something different this time round. Don’t need much, as the marinade is to enhance the flavour of the steak, not overpower it. Usually just salt and pepper then brush with olive oil and grill on medium to medium-high heat. I only do cast iron when I’m blackening with like a Cajun rub or similar. Was interesting grilling outdoors as it was like -15 or so. Meat stopped cooking basically instantly once removed from heat. Link to comment Share on other sites More sharing options...
ambermonk Posted December 27, 2018 Share Posted December 27, 2018 Trying to use up mini naan I've had in my fridge for about the past week. So for breakfast I just toasted a piece and then sauteed onion and fried two eggs, topping it with pickled curry kelp I got in my Christmas stocking. It was decent, but would've been slightly less messy if I'd had it sandwiched. Link to comment Share on other sites More sharing options...
sweepstakes Posted December 28, 2018 Share Posted December 28, 2018 she is putting balsamic glaze all over everything . So far I've had corned beef, and bacon and eggs covered in glaze back to back. pickled curry kelp I got in my Christmas stockingthe fuck Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted December 28, 2018 Share Posted December 28, 2018 can you ask her to stop? lol Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted December 28, 2018 Share Posted December 28, 2018 Might it be worth it though? lol (jk) Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted December 28, 2018 Share Posted December 28, 2018 (edited) Tonight's menu - stir fried balsamic glaze, topped with a drizzle of balsamic glaze, with liquid nitrogen frozen gastro balsamic glaze pellets. All seasoned with a blend of balsamic glazes. For dessert, balsamic glaze flavoured frozen balsamic glaze pie in a balsamic glaze crust. To pair with this delightfully glazed dinner menu, a cocktail of balsamic glaze, with a nice garnish of the lid from the now empty balsamic glaze bottle. bon appetit Edited December 28, 2018 by Bulk VanderHooj Link to comment Share on other sites More sharing options...
YEK Posted December 28, 2018 Share Posted December 28, 2018 shit, someone send her that recipe ASAP! Link to comment Share on other sites More sharing options...
beerwolf Posted December 28, 2018 Share Posted December 28, 2018 Cup of tea, no sugar and a chocolate biscuit. Link to comment Share on other sites More sharing options...
hello spiral Posted December 28, 2018 Share Posted December 28, 2018 + Green tea Would love a terrible IPA rn, alas I am at work Link to comment Share on other sites More sharing options...
beerwolf Posted December 28, 2018 Share Posted December 28, 2018 there seems to a fine line between amazing IPA and terrible IPA Link to comment Share on other sites More sharing options...
Guest Ovitus Posted December 28, 2018 Share Posted December 28, 2018 steel cut oats, raspberries, blueberries, blackberries, real maple syrup yesterday I had Mackerel, brown rice and feta cheese day before that ribs and Mangú all heavily seasoned of course, minus the oatmeal Link to comment Share on other sites More sharing options...
hello spiral Posted December 28, 2018 Share Posted December 28, 2018 with what? Link to comment Share on other sites More sharing options...
Guest Ovitus Posted December 28, 2018 Share Posted December 28, 2018 Just whatever I have, Rani Garam Masala, vinegar, tomato sauce, pepper, bay leaves, oregano. I cook it with onions, caramelized if I wanna be fancy. I add Spinach and yogurt at the end. It's just a mush bowl but I like the taste. Link to comment Share on other sites More sharing options...
zkom Posted December 31, 2018 Share Posted December 31, 2018 Raspberry jam donut flavoured imperial stout.. yes, wtf Link to comment Share on other sites More sharing options...
beerwolf Posted December 31, 2018 Share Posted December 31, 2018 mineral water and milk thistle (to prepare the liver before the barbaric onslaught of savage liquor that it will be facing!) (actually it won't be that bad, bottle of wine and a few beers is about it) Link to comment Share on other sites More sharing options...
Guest Ovitus Posted December 31, 2018 Share Posted December 31, 2018 what's a Buckfast high like? is it like 4loco but better tasting? I'd like to try it but probably needs to be imported, unless I can find it at a distributor. Would like an IPA, but probably going to sip some wine or stuff my face with Pernil and carbs for the new year Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted December 31, 2018 Share Posted December 31, 2018 Not sure the laws there, but in Canada at least I think it's illegal to have alcoholic beverages with caffeine in them. I think 4loko USED to have caffeine, and rockstar had their coolers with caffeine in them. But a few years later regulators stepped in and said nope. No caffeine in pre-mixed alcoholic drinks. Doesn't mean I can't crush up one of these caffeine pills into one though lol. Link to comment Share on other sites More sharing options...
Guest Posted December 31, 2018 Share Posted December 31, 2018 apple beignet Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted December 31, 2018 Share Posted December 31, 2018 (edited) drools* looks so good Edited December 31, 2018 by Bulk VanderHooj Link to comment Share on other sites More sharing options...
beerwolf Posted December 31, 2018 Share Posted December 31, 2018 drools* looks so good Yes looks tasty. I’m eating ginger biscuits and drinking a bottle of Christmas Delirium. New year party don’t get much better than this! Link to comment Share on other sites More sharing options...
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