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Tom34's Profile

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Your "evil food" (super unhealthy) recipe?? :)

One of my wife's aunts makes it from scratch. Loaded with pecans all the way through, not just on the top. My god its good :-)

about 4 hours ago
Tom34 in Home Cooking

Your "evil food" (super unhealthy) recipe?? :)

I loved that canned corned beef hash. I wonder if the younger folks are eating it.

about 4 hours ago
Tom34 in Home Cooking

Steak knives....

Because I never thought of them, I googled ceramic steak knives and a 4 PC Bench Made set came up at $19.99. Knowing absolutely nothing about them I can't even begin to comment but do wonder how fragile they are.

about 4 hours ago
Tom34 in Cookware

Steak knives....

Never even thought about ceramic steak knives. What brand did you get?

about 16 hours ago
Tom34 in Cookware

Your "evil food" (super unhealthy) recipe?? :)

Another good one is corned beef hash with a poached egg on top.

1 day ago
Tom34 in Home Cooking

Your "evil food" (super unhealthy) recipe?? :)

Yorkshire pudding where the batter is poured right into the hot drippings (fat) from a rib roast. Soaks it all up and turns golden brown.

Apr 15, 2014
Tom34 in Home Cooking
2

How do Steak Houses get away with it?

Off topic but I just shaved off the bark from a 28 day dry aged striploin (Excel Beef) I had picked up at R.D.

Following the recommendation of either you or Fourunder, forget which, I made stock out of the bark.

Cut into long strips, then cubed, yielded about 5 cups. Then into stock pot w/water simmered and reduced for about 6 hours.

OUTSTANDING!!!!!!!!!

Apr 13, 2014
Tom34 in General Topics

Timing for spareribs in oven?

Almost forgot, a Texas Chow Hound told me not to remove the membrane on beef ribs because all the fat will drip out the back side of the ribs rather than melt through the meat.

I followed his advice and left it on & they were MUCH juicer.

Apr 13, 2014
Tom34 in Home Cooking

Timing for spareribs in oven?

An old timer told me don't go by time. Go by meat pull up the bones and the wiggle test, meaning if you lean the rack up and give it a little shake and if it wiggles the meat is tender and done.

Apr 13, 2014
Tom34 in Home Cooking

What is swai fish?

Bottom feeders raised in waters with some of the highest concentrations of heavy metals in a region of the world that could care less and a free pass on import testing based on a technicality. No thanks.

Apr 13, 2014
Tom34 in General Topics

Any alternatives to FoodSaver?

Yes and No. Chamber vacs have significant advantages with liquids & to some extent dag costs.

I can get extremely high quality vacustrip bags to the front door (.15 pints, .17 quarts and .25 gallon).

The cost alone for high quality oil lubed chamber vac pumps is around $400.00 and a good transformer & heat sealing bar is another $300.00. Thats before profit. Bottom line is high quality repairable chamber vacs "start" around $1800.00.

The verdict is still out on the plastic made in China "non" oil lubed 112 in terms of longevity. Even the metal 115, 120, 210 & 215 have serious skeptics.

Apr 12, 2014
Tom34 in Cookware

How often do you drink alcoholic drinks?

Yeah, we do a couple just about every day but stick with the 5pm start rule unless with friends during a summer weekend get together.

On early morning ocean fishing trips, my skinny father in law would wash down a foot long hoagie with a six pack of beer before we cleared the inlet. Worked for him :-)

Apr 12, 2014
Tom34 in General Topics

Pre-minced garlic and ginger?

I have a press and use it for certain recipes that call for a strong garlic flavor because a press that squeezes the garlic will intensify the garlic flavor.

For recipes that call for a mild garlic flavor I chop it. More often than not this is the case.

Apr 12, 2014
Tom34 in General Topics
1

Big Green Egg? Is it worth it?

IMHO, with a very easy learning curve and good ingredients, the BGE elevates back yard cooking up to or even above the level of a good steakhouse or specialty barbecue restaurant.

Apr 12, 2014
Tom34 in BBQ, Smoking, & Grilling

Big Green Egg? Is it worth it?

Crazy how you can fall in love with a big hunk of ceramic :-)

My wife about killed me when I showed up with it about 10 yrs ago when I was sent out to get a new pretty SS gas grill. Now if something was to get stolen, she would rather it be ME.

Apr 11, 2014
Tom34 in BBQ, Smoking, & Grilling

Big Green Egg? Is it worth it?

Countless 800 - 1000 degree steak cooks in 10 - 20 degree weather, no problems.

Great insulating quality for long low slow smokes in the dead of winter.

Apr 11, 2014
Tom34 in BBQ, Smoking, & Grilling

Big Green Egg? Is it worth it?

Brought it up to over a 1000 degrees in 10 degree weather.....no issues. b

Apr 11, 2014
Tom34 in BBQ, Smoking, & Grilling

Proper grilling technique for steaks

Sounds good. I know many people like the reverse sear and in some respects I kind of do it with ribs and roasts.

For steaks, I just blast each side then go into a dwell. Always evenly cooked & very easy and the dwell time at the end lets me get last minute things done.

I have a whole dry aged striploin I have to cut up this weekend. Will stick with blast & dwell with that. I may experiment with the reverse sear in a couple weeks with some wet aged steaks. They are a little more forgiving when trying something new.

Apr 11, 2014
Tom34 in BBQ, Smoking, & Grilling

What's the peatiest, smokiest scotch?

Love them too. Very different from everything else.

Apr 11, 2014
Tom34 in Spirits

What's the peatiest, smokiest scotch?

Its funny with Ardbeg 10 or Laph 10 it seems folks either love them or hate them.

Apr 11, 2014
Tom34 in Spirits

Proper grilling technique for steaks

Give that uncovered 24 hr drying on a cookie cooling rack in the refrigerator a try. I think you will really be surprised how fast you get a nice crust. Then a gentile indirect finish. Let us know how it goes :-)

Apr 09, 2014
Tom34 in BBQ, Smoking, & Grilling
1

Proper grilling technique for steaks

I cook over extremely hot lump charcoal in a ceramic cooker that radiates the heat straight up and uses a chimney drafting effect. Experts (Naked Wiz) have used expensive equipment to measure temps well over 1000 degrees.

A dry surface chars in about 1 minute with these temps so I have never messed with oiling the surface of the meat. I suspect the olive oil would burn with these temps and leave a foul burnt oil flavor.

On a standard gas grill that peaks at about 650 degrees the oil may not burn. I would defer to others on that.

You could always try the uncovered 24 hr refrigerator surface drying routine with just some sea salt (without the oil) and see how it chars. Then finish indirect. I think you will be pleasantly surprised.

Apr 09, 2014
Tom34 in BBQ, Smoking, & Grilling
1

Steak knives....

I wouldn't put any decent quality steak knives in the dishwasher. Just wipe with a soapy sponge, rinse and dry.

When I think of fine china steak dining a choice or better filet with a reduction sauce comes to mind. Cooked M/R a butter knife should cut it. I am familiar with the French Laguiole steak knives. They are sweet but certainly special occasion.

The stamped straight edge rosewood Victorinox are over $100 for a set of 6 which I wouldn't consider cheap. Good knives but for a few more dollars I would go for the forged Wusthof Classics.

Apr 08, 2014
Tom34 in Cookware

Proper grilling technique for steaks

That was the old standby theory but I think some tests have shown otherwise. Serious eats tested all different salt times from just before cooking to overnight in the refrigerator on a wire rack. Seems the overnight won out. To see their commentary, google "serious eats, pre salting steak".

Like you I was very skeptical but tried putting on kosher salt 24 hrs in advance while the steaks sat on the rack in the refrigerator. Results were outstanding. Easy experiment if you want to try it.

Apr 08, 2014
Tom34 in BBQ, Smoking, & Grilling
1

Proper grilling technique for steaks

Do grass finished cook faster?

I know dry aged feedlot cooks a whole lot faster than wet aged.

I have a whole strip in the downstairs refrigerator in its 3rd week of dry aging. Will yield 12 nice thick strips. Will be getting into that this weekend. Can't wait!

Apr 08, 2014
Tom34 in BBQ, Smoking, & Grilling

Proper grilling technique for steaks

I use lump charcoal in a big green egg but the principle is the same. Quick sear/browning over intense heat followed by lower temp finish. Same can be done in reverse. (reverse sear)

Quick sear requires dry surface. To dry the surface, place steaks on a bakers cooling rack over a sheet pan and place in the refrigerator uncovered 24 hrs prior to cook. You can also season during this time.

To sear, open or closed grill will work if the steak surface is dry. Quick sear on both sides, turn down the burners and roast until done hitting each side equally with the lower heat.

Same principle with a cast iron pan

Apr 08, 2014
Tom34 in BBQ, Smoking, & Grilling
1

No evidence saturated fats promote heart disease, no evidence unsaturated fats reduce it

I hear you on that. To date I am ok but my dad had major problems. He got used to the extremity numbness but the hemorrhaging in his eyes was a chronic problem & diabetic coronary disease required major bypass surgery. Nothing to fool with.

Apr 08, 2014
Tom34 in Food Media & News

No evidence saturated fats promote heart disease, no evidence unsaturated fats reduce it

I just wish fresh hot crusty bread didn't taste so damn good.

Apr 08, 2014
Tom34 in Food Media & News

Need Advice re: Outdoor Stoves and Cooking Outside

That looks awesome. Many of the high pressure 50K BTU burners are reported to have poor BTU adjustments, especially down low.

What you listed is advertised at 15K btu so I am guessing its standard pressure. How are the factory adjustments and with your aftermarket regulator how high do you think its going beyond the 15K?

Adjusting the BTU:

1. When staying within the factory 15K BTU range, do you have your aftermarket regulator set to low and use the factory burner adjustment knobs?

(OR)

2. Do you leave the factory adjustment knobs at a fixed setting and adjust BTU output via pressure from your aftermarket regulator?

(OR)

3. Combination of both depending on the application?

Looks like you found the best of both worlds. Planning an outdoor kitchen but not liking the idea of the 12K btu built in side burners. Very much interested in how this set up is working for you. Looks like it would settle right into a cavity of firebricks. Thanks, Tom.

Apr 08, 2014
Tom34 in Cookware

No evidence saturated fats promote heart disease, no evidence unsaturated fats reduce it

The consensus seems to be that lowering carb intake has a very positive effect on many key numbers and it doesn't take long for the lab work to reflect the changes. Good Job.

Apr 08, 2014
Tom34 in Food Media & News