Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 01, 2013 10:14 pm

shafnutz05 wrote:
count2infinity wrote:I've started making my pizzas in my new cast iron skillet. It's so good. I don't think i'll go back to a different way of cooking it until summer where I enjoy grilling my pizza.


Do you not use your grill during the winter?

My grill use does not decline at all during the cold weather. Granted it's about three steps from my front door on the deck, but I just can't quit that thing even when it is 10 degrees outside.

My propane tank doesn't like the cold.
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Re: Where my fellow cooks at???

Postby shafnutz05 on Fri Feb 01, 2013 10:16 pm

Hmmm, I use propane too and haven't had any issues
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Re: Where my fellow cooks at???

Postby blackjack68 on Fri Feb 01, 2013 10:21 pm

Sounds like the burners may be gummed up with fat/grease.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 01, 2013 10:22 pm

blackjack68 wrote:Sounds like the burners may be gummed up with fat/grease.

Hmm. You might be right
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Re: Where my fellow cooks at???

Postby columbia on Fri Feb 01, 2013 10:23 pm

Image
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Re: Where my fellow cooks at???

Postby tifosi77 on Sat Feb 02, 2013 3:28 pm

canaan wrote:
tifosi77 wrote:
canaan wrote:Tif, I'm trying to get out of a mini cooking slump so I bought myself a new wok. What's your tips on seasoning the wok? I'm gonna remove the lawyer and coat it with veg oil in the meantime, but id love to hear if you've any different tricks.

It depends on the material. What's it made of?

its your run of the mill carbon steel

It's kind of an involved process, so I found this tutorial.
http://www.finecooking.com/item/42905/how-to-care-for-your-carbon-steel-wok
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Re: Where my fellow cooks at???

Postby tifosi77 on Sat Feb 02, 2013 3:39 pm

Okay, so the most recent Elimination Challenge on "Top Chef Seattle" was sort of interesting. Come up with a new interpretation of the classic 'surf and turf'. The first thing that immediately came to mind was scallop-wrapped bacon.

So who here is up for the challenge? Let's give it a try and come up with our own nuevo surf and turf.
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Re: Where my fellow cooks at???

Postby count2infinity on Sat Feb 02, 2013 6:55 pm

I grill all winter as well, but it's a matter of tastes. Winter pizzas (imo) are much better as thick and hearty, where as summer pizzas i want something nice and light. The cast iron works well for the former and grilled dough works well for the latter.
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Re: Where my fellow cooks at???

Postby shmenguin on Sat Feb 02, 2013 8:35 pm

OutofFoil wrote:
shmenguin wrote:Nothing makes me sadder than when I undercook or overcook scallops. Last night was very tragic.


I'm sorry for your loss. A perfectly done scallop is a thing of beauty.


Nailed it tonight. I got the system down now...

-sunflower oil
-exactly medium high heat
-just enough oil to coat the pan
-a little less than 2 minutes each side
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Feb 03, 2013 1:52 am

Sunflower or safflower?
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Feb 03, 2013 9:01 am

I got sunflower by mistake. It worked.
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Re: Where my fellow cooks at???

Postby canaan on Mon Feb 04, 2013 9:25 am

tifosi77 wrote:
canaan wrote:
tifosi77 wrote:
canaan wrote:Tif, I'm trying to get out of a mini cooking slump so I bought myself a new wok. What's your tips on seasoning the wok? I'm gonna remove the lawyer and coat it with veg oil in the meantime, but id love to hear if you've any different tricks.

It depends on the material. What's it made of?

its your run of the mill carbon steel

It's kind of an involved process, so I found this tutorial.
http://www.finecooking.com/item/42905/how-to-care-for-your-carbon-steel-wok

thats pretty close to what i ended up doing. word.
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Re: Where my fellow cooks at???

Postby Shyster on Mon Feb 04, 2013 4:05 pm

mac5155 wrote:My propane tank doesn't like the cold.

Some grills and propane tanks have some sort of safety feature that I think it supposed to reduce or block off the flow if a hose bursts or something along those lines. Low temperatures can fool that mechanism into kicking on. For my Weber Baby Q grill, if the temp is low you have to be excruciatingly slow when you turn on the gas, and if you don’t it will throttle the flow so that you never get more than low heat even with the regulator turned up the whole way.
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Re: Where my fellow cooks at???

Postby Shyster on Mon Feb 04, 2013 4:08 pm

tifosi77 wrote:Okay, so the most recent Elimination Challenge on "Top Chef Seattle" was sort of interesting. Come up with a new interpretation of the classic 'surf and turf'. The first thing that immediately came to mind was scallop-wrapped bacon.

So who here is up for the challenge? Let's give it a try and come up with our own nuevo surf and turf.

I once made a meatloaf with salad shrimp mixed into it. It wasn't bad, from what I recall.
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Re: Where my fellow cooks at???

Postby canaan on Mon Feb 04, 2013 4:30 pm

tifosi77 wrote:Okay, so the most recent Elimination Challenge on "Top Chef Seattle" was sort of interesting. Come up with a new interpretation of the classic 'surf and turf'. The first thing that immediately came to mind was scallop-wrapped bacon.

So who here is up for the challenge? Let's give it a try and come up with our own nuevo surf and turf.

i would try a steak tartare (or even tartare aller-retour) and lump crab slider, with a lemon-heavy hollandaise on toasted/buttered brioche. i dont know, however, if the toast on the brioche would be enough to get a crunch element that would be needed.
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Re: Where my fellow cooks at???

Postby BigMcK on Mon Feb 04, 2013 4:31 pm

tifosi77 wrote:Okay, so the most recent Elimination Challenge on "Top Chef Seattle" was sort of interesting. Come up with a new interpretation of the classic 'surf and turf'. The first thing that immediately came to mind was scallop-wrapped bacon.

So who here is up for the challenge? Let's give it a try and come up with our own nuevo surf and turf.


If pictures are posted, could the board be the collective judge?

Wouldn't know how to make it, but carne or procuito wrapped in talapia?
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Re: Where my fellow cooks at???

Postby Shyster on Mon Feb 04, 2013 5:05 pm

I'd offer a trio of grilled sliders—one each of ground venison, heritage turkey, and tuna. Grilled buttered buns made from white whole wheat. Topped with angel-hair cabbage and aioli. You get one each of two legs, four legs, and no legs, and also one each of swims, walks, and (at least in theory) flies. I’d try rutabaga chips as a side, and maybe something like pickled okra.
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Feb 04, 2013 5:17 pm

bacon wrapped scallops are drool.
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 04, 2013 5:20 pm

if a scallop requires a bacon wrap to be good, i don't want it.
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Re: Where my fellow cooks at???

Postby stinky on Mon Feb 04, 2013 5:47 pm

count2infinity wrote:I grill all winter as well, but it's a matter of tastes. Winter pizzas (imo) are much better as thick and hearty, where as summer pizzas i want something nice and light. The cast iron works well for the former and grilled dough works well for the latter.



If anyone likes to cook pizza on the grill, I HIGHLY recommend the Pizza Kettle. Pizza on the grill used to be a 50/50 prospect for me, however this gem makes it perfect all the time (no, I do not own or have any ties to the company)
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Re: Where my fellow cooks at???

Postby the wicked child on Mon Feb 04, 2013 6:38 pm

count2infinity wrote:if a scallop requires a bacon wrap to be good, i don't want it.

Scallops may not require bacon to be good, but you can be damn sure I wouldn't pass it up.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 04, 2013 8:51 pm

Nothing requires bacon to be good. But what, with the addition of bacon, does not become wonderful? And if you start with something wonderful, does it not simply increase in wonderfulishness?

That said, I do grow a little weary of cooks putting bacon on everything. But scallops and bacon are a classic surf/turf combo and, at my heart, I am deeply un-creative.

:lol:
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Re: Where my fellow cooks at???

Postby columbia on Mon Feb 04, 2013 8:53 pm

I'm thinking pork tenderloin and scallops, with a ginger, rosemary and red miso sauce.
I have no idea if that would be a good idea.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 04, 2013 9:04 pm

That combo is almost entirely dependent on how you play the balance between the ginger and the rosemary. The miso will be self-regulating; there's only so much saltiness you can put in a dish before you realize you've gone too far. But the ginger-rosemary thing can be tricky.

The problem with scallops (if there is one) is that they generally get quite sweet when seared well. and they simply don't take on flavors the same way that the tenderloin will do if you want to serve them crudo or as a ceviche. So I think it will more about controlling common flavors in separate preparations, more than using one bridge component (like a sauce or garnish) to tie things together.
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Feb 04, 2013 9:24 pm

When I made scallops this weekend, I topped them with a ginger soy reduction (soy sauce substitute actually).

Cook up some ginger in canola oil and then add soy sauce and a touch of brown sugar. Add some sesame oil or chile oil if you want and let it cook for a while. Very good with the scallops.
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