@katbyter@yakkoTDI I know of millions of people who don’t really care but will [impolitely] disagree with you…
However, I am fascinated by this new development in my vocabulary. I’ve never heard of cottage pie until now (but I also hadn’t heard of “shepherd’s pie” until adulthood, despite having eaten it before).
Of course, that’s based on my memory, which is probably faulty. But speaking of what is absolutely never faulty, Wikipedia considers you a minority. Regardless, I like the distinction and will try to keep it alive.
@werehatrack Came here to say this! Now I’m wondering if sous vide popularity has contributed to the upswing in price of more “mediocre” cuts of meat compared to the traditionally “good” cuts.
@G1@mehcuda67@werehatrack
The Weber should do a creditable sear if its fully preheated, lid down, and you move the meat in and out with as little heat loss as possible. My Weber Spirit (the cheaper chinese made one) has done a good job both on sous vide sears and high speed flank and skirt steak cooking.
I usually use the large cast iron skillet inside preheated over the large burner. You don’t want to get too high on heat because you will ruin the seasoning (when I re-season a pan I “cook” it in the Weber on high heat for 45 -60 minutes rather than use the self-cleaning feature of the stove.
Our fire alarm comes off the mount easily so when I’m doing cast iron searing I’ll remove it and stick it in the fridge until I’m done; it would definitely go off.
I’ve never used a gas torch but from what I’ve seen online and read you want a flame spreader, not just the normal round tip. No info on MAPP vs propane; mostly the videos show folks using propane.
@duodec@G1@werehatrack Medium level of experience here, so don’t take as gospel -
I don’t have a gas grill. I get a marvelous sear (and taste) on my Weber charcoal grill using a chimney to fully start the coals, opening the lower vent and wasting little time, but naturally it’s a pain in the butt to do it that way (unless I’m doing several steaks in a batch).
I’ve had good luck on my wife’s high end stainless frying pans, using high smoke point oil and a variable emissivity IR thermometer at a fixed angle (for repeatability), but it’s kind of geeky. The smoke test for the oil works pretty well, but a little less repeatable. Maybe with practice? And yeah, the smoke alarm. That goes in the bedroom until the air clears. And there’s scrubbing my wife’s nice stainless pans, the stove, the counter and the wall afterwards… maybe the grill is less work in the long run.
I’ve tried propane with a simple spreader and it worked pretty well. I haven’t tried one of the nice but spendy searing attachments, but have heard good things about them. I have a culinary nut friend who swears he can taste propane (so insists on MAPP), but I haven’t noticed an off taste. I’ve used butane kitchen torches too, but mine seemed underpowered for getting more than one or two steaks done in a reasonable time (and they don’t have a spreader, so pattern control takes more patience than I’m willing to expend).
It’s important to pat the steaks dry first unless you’re using some special technique. I’ve seen videos where a sugar solution (I believe glucose?? - need to check) was used to enhance browning, but haven’t tried it yet - on my list!
Hope some of this is useful!
This was my first attempt at a Japanese main. Gyudon. A beef rice bowl. Homemade dashi, diakon radish, onion and oyster mushrooms over sushi rice with a raw egg yolk. Served in bowls and with chopsticks I bought in the Kappabashi kitchen district in Tokyo.
And I married an Irish woman so brining a brisket for 10 days is a requirement in March.
Or you can just get absurd and buy a 5 pound tomahawk and set everything on fire
@fjp999 I’ve actually never ordered it in a restaurant, but I think I got somewhat close to authentic. I LOVE to cook and try new things and also try to do as much as possible from scratch. I did make the dashi from dried kelp and bonito flakes. When I’m trying something new, I’ll watch like 18 youtube videos and figure out what everyone is doing the same and also look at what they are doing uniquely to put their own spin on it. Then I’ll kind of hodge-podge my own recipe together and cook. If nothing else, at the end of the day, I will have learned.
@capnjb Oddly I only had it in small shops in Tokyo and never made it myself. I have tried to make some Japanese dishes but there are so many tiny parts to the whole. I have made dash from scratch as you mentioned, and that was very good. Sounds like you have a great system of learning!
@fjp999 I learn a lot from my daughter. She is brilliant and has played softball for almost 10 years now. I tell people, “My daughter never loses. She either wins or learns”. If you don’t learn something every day, you weren’t paying attention
@mehcuda67@yakkoTDI It’s a Bambu X1 Carbon. It’s got the AMS system so I can connect 4 different filaments at once. It has a decent camera and automatically captures timelapse videos. It’s cloud connected so I can actually check in from work and see how a print is going in real time. I’m still figuring out how to use it, but I try to tweak a setting or two every print. SO many settitngs.
@capnjb@yakkoTDI Oooh! Schmancy! Mine are more of the hobbyist ilk. But with lots and lots of modifications (some of them even useful).
The best method of moderating my better half’s eye rolls was to print a bucket of useful things and parts for long languishing repairs before moving onto fun stuff.
My Grandmother’s spaghetti. I never knew where she got the recipe until after she passed away and I inherited her cookbook. The recipe was there, the peeled off label of a Mexene Chili powder bottle. It’s more like a chili mac vs traditional red sauce spaghetti. Pound of ground beef, chopped onion, garlic, two cans of tomato soup, just a little water to swish out the cans, chili powder, cumin, and black pepper. She served with skinner’s cut spaghetti mixed into the sauce which they don’t make anymore. Good comfort food.
@mehcuda67 both my grandmothers were definitely influences. Certainly not my mom, who’s motto was get the hell out of my kitchen. But in her day, she as an excellent cook. Sadly dementia has taken that gift away from her.
@ironcheftoni Marvelous about the Grandmothers - the most treasured possessions in our families were recipes and cooking techniques from Moms and Grandmoms. (Though my Dad took an impressive interest in cooking later in life).
I feel your pain about your Mom’s dementia. While my own parents dodged that bullet before they passed, my wife’s parents didn’t. My mother-in-law (still alive) was a natural - every meal was fantastic, and I don’t think she even owned a cookbook. Sadly, a series of mini strokes took that talent and many of her other amazing talents away.
Thoughts and prayers with you on that challenge.
@ironcheftoni@mehcuda67 Even though everyone tells me it’s not hereditary, dementia runs pretty deep in my family. What also runs in it is also not writing anything down.
(In my effort to write down everything I do since I’m starting to reach “that age”, I’ve found that… I really wish I had staff to bind, collect, and edit everything.)
Meatballs and spaghetti.
Also beef stroganoff is pretty good too.
Still walking around as a functional cow…
Milk
Steak & Potatoes are awesome, then is a Good Burger in Paradise!
VAN GOGH! MANGO! TANGO! AWESOME!
Prime rib.
Chili con Carne.
Tacos!
/image Shepherd’s Pie
@katbyter Beef would be cottage pie. Shepard’s pie would use lamb.
@katbyter @yakkoTDI I know of millions of people who don’t really care but will [impolitely] disagree with you…
However, I am fascinated by this new development in my vocabulary. I’ve never heard of cottage pie until now (but I also hadn’t heard of “shepherd’s pie” until adulthood, despite having eaten it before).
Of course, that’s based on my memory, which is probably faulty. But speaking of what is absolutely never faulty, Wikipedia considers you a minority. Regardless, I like the distinction and will try to keep it alive.
@katbyter @xobzoo @yakkoTDI Interesting - the Apple news feed has this article today:
https://www.tastingtable.com/1530620/difference-shepherds-pie-cottage/
@katbyter @xobzoo @yakkoTDI Likely not millions but … it shepherds herd sheep?
Bulgogi
It’s extra beefy beef.
Steaks done sous vide and then seared before serving. Select grade comes out tender. It’s damn near magic.
@werehatrack Came here to say this! Now I’m wondering if sous vide popularity has contributed to the upswing in price of more “mediocre” cuts of meat compared to the traditionally “good” cuts.
@mehcuda67 @werehatrack
Abso-freekin-lutely. I almost never use any other method for cooking steak, and often roasts.
@duodec @mehcuda67 @werehatrack
What is your favorite searing method?
My 4 burner Weber gas gets up to about 7-800 deg F. Not quite enough, IMO.
Cast iron on stovetop - I need a better smoke-hood. Alarms will sound, chef will be splatter-burned (even with welding gloves and long sleeves).
MAP gas and torch?
@G1 @mehcuda67 @werehatrack
The Weber should do a creditable sear if its fully preheated, lid down, and you move the meat in and out with as little heat loss as possible. My Weber Spirit (the cheaper chinese made one) has done a good job both on sous vide sears and high speed flank and skirt steak cooking.
I usually use the large cast iron skillet inside preheated over the large burner. You don’t want to get too high on heat because you will ruin the seasoning (when I re-season a pan I “cook” it in the Weber on high heat for 45 -60 minutes rather than use the self-cleaning feature of the stove.
Our fire alarm comes off the mount easily so when I’m doing cast iron searing I’ll remove it and stick it in the fridge until I’m done; it would definitely go off.
I’ve never used a gas torch but from what I’ve seen online and read you want a flame spreader, not just the normal round tip. No info on MAPP vs propane; mostly the videos show folks using propane.
@duodec @G1 @werehatrack Medium level of experience here, so don’t take as gospel -
I don’t have a gas grill. I get a marvelous sear (and taste) on my Weber charcoal grill using a chimney to fully start the coals, opening the lower vent and wasting little time, but naturally it’s a pain in the butt to do it that way (unless I’m doing several steaks in a batch).
I’ve had good luck on my wife’s high end stainless frying pans, using high smoke point oil and a variable emissivity IR thermometer at a fixed angle (for repeatability), but it’s kind of geeky. The smoke test for the oil works pretty well, but a little less repeatable. Maybe with practice? And yeah, the smoke alarm. That goes in the bedroom until the air clears. And there’s scrubbing my wife’s nice stainless pans, the stove, the counter and the wall afterwards… maybe the grill is less work in the long run.
I’ve tried propane with a simple spreader and it worked pretty well. I haven’t tried one of the nice but spendy searing attachments, but have heard good things about them. I have a culinary nut friend who swears he can taste propane (so insists on MAPP), but I haven’t noticed an off taste. I’ve used butane kitchen torches too, but mine seemed underpowered for getting more than one or two steaks done in a reasonable time (and they don’t have a spreader, so pattern control takes more patience than I’m willing to expend).
It’s important to pat the steaks dry first unless you’re using some special technique. I’ve seen videos where a sugar solution (I believe glucose?? - need to check) was used to enhance browning, but haven’t tried it yet - on my list!
Hope some of this is useful!
This was my first attempt at a Japanese main. Gyudon. A beef rice bowl. Homemade dashi, diakon radish, onion and oyster mushrooms over sushi rice with a raw egg yolk. Served in bowls and with chopsticks I bought in the Kappabashi kitchen district in Tokyo.
And I married an Irish woman so brining a brisket for 10 days is a requirement in March.
Or you can just get absurd and buy a 5 pound tomahawk and set everything on fire
@capnjb Fire GOOD
@capnjb Gyudon was one of my fav meals in Japan!
@fjp999 I’ve actually never ordered it in a restaurant, but I think I got somewhat close to authentic. I LOVE to cook and try new things and also try to do as much as possible from scratch. I did make the dashi from dried kelp and bonito flakes. When I’m trying something new, I’ll watch like 18 youtube videos and figure out what everyone is doing the same and also look at what they are doing uniquely to put their own spin on it. Then I’ll kind of hodge-podge my own recipe together and cook. If nothing else, at the end of the day, I will have learned.
@capnjb Oddly I only had it in small shops in Tokyo and never made it myself. I have tried to make some Japanese dishes but there are so many tiny parts to the whole. I have made dash from scratch as you mentioned, and that was very good. Sounds like you have a great system of learning!
@fjp999 I learn a lot from my daughter. She is brilliant and has played softball for almost 10 years now. I tell people, “My daughter never loses. She either wins or learns”. If you don’t learn something every day, you weren’t paying attention
@capnjb Great philosophy!
dude, fajitas. El tiempo! Papasitos! I miss them.
@sagergen El Tiempo is my favorite!
It seems we have a lot of steakholders in this discussion.
@mehcuda67 Dude, what’s your beef?
@capnjb @mehcuda67 Alright you two moove along. Moove along.
@mehcuda67 @yakkoTDI Hey pal, I’m the guy who gets to make Star Wars jokes around here…
edit - and fwiw I have a new 3D printer and am putting together a Mandalorian build. My wife is getting really, really good at rolling her eyes
Also… my first big print
@capnjb @yakkoTDI Noice! What model printer?
@mehcuda67 @yakkoTDI It’s a Bambu X1 Carbon. It’s got the AMS system so I can connect 4 different filaments at once. It has a decent camera and automatically captures timelapse videos. It’s cloud connected so I can actually check in from work and see how a print is going in real time. I’m still figuring out how to use it, but I try to tweak a setting or two every print. SO many settitngs.
@capnjb @yakkoTDI Oooh! Schmancy! Mine are more of the hobbyist ilk. But with lots and lots of modifications (some of them even useful).
The best method of moderating my better half’s eye rolls was to print a bucket of useful things and parts for long languishing repairs before moving onto fun stuff.
@mehcuda67 @yakkoTDI So I need to know… it may just be a user name, but do you have a 67 'Cuda? Because that’s a badass ride.
@capnjb @yakkoTDI I sent a whisper
Having Sam appetizingly read all those beef dishes, they all sound good! Might have to have beef for supper tonight!
Anything someone else cooks and all I have to do is show up and eat.
My Grandmother’s spaghetti. I never knew where she got the recipe until after she passed away and I inherited her cookbook. The recipe was there, the peeled off label of a Mexene Chili powder bottle. It’s more like a chili mac vs traditional red sauce spaghetti. Pound of ground beef, chopped onion, garlic, two cans of tomato soup, just a little water to swish out the cans, chili powder, cumin, and black pepper. She served with skinner’s cut spaghetti mixed into the sauce which they don’t make anymore. Good comfort food.
@ironcheftoni I have to wonder if this was part of the inspiration for your culinary interests.
@mehcuda67 both my grandmothers were definitely influences. Certainly not my mom, who’s motto was get the hell out of my kitchen. But in her day, she as an excellent cook. Sadly dementia has taken that gift away from her.
@ironcheftoni Marvelous about the Grandmothers - the most treasured possessions in our families were recipes and cooking techniques from Moms and Grandmoms. (Though my Dad took an impressive interest in cooking later in life).
I feel your pain about your Mom’s dementia. While my own parents dodged that bullet before they passed, my wife’s parents didn’t. My mother-in-law (still alive) was a natural - every meal was fantastic, and I don’t think she even owned a cookbook. Sadly, a series of mini strokes took that talent and many of her other amazing talents away.
Thoughts and prayers with you on that challenge.
@ironcheftoni @mehcuda67 Even though everyone tells me it’s not hereditary, dementia runs pretty deep in my family. What also runs in it is also not writing anything down.
(In my effort to write down everything I do since I’m starting to reach “that age”, I’ve found that… I really wish I had staff to bind, collect, and edit everything.)
/image beef burnt ends
@IndifferentDude I would find it difficult to be indifferent to those.
@werehatrack For sure! I’d devour the whole tray and ask for a refill!!
Best beef preparation is to put it back on the shelf and get pork, salmon, turkey, or chicken instead.
@OnionSoup