Sensory issues for Kid 1. He has difficulty with all kinds of food depending on shape and texture. Kid 2 is just being a jackass and asserting independence but I let him do it in some things because he has to defer to his brother's differences in too many other areas.

Not the prettiest plate, but a tasty chuck eye steak, fresh peas, and fresh corn.

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Nice....

Work brought in pizza for lunch, haven't thought about dinner, give me a few more beers and I'll be raiding the fridge.

I would be told you don't like it, don't eat it 'cause you're gettin' nuthin else.

I'm gonna guess by his post about sensory issues, his kid has more issues than just being a picky brat. Maybe try to judge less.

Yes we did. Thank you very much. This weekend, now that I am back, I will make the beignets. Daughter home and we'll have after a late breakfast or brunch.

I didn't see his later post yet. But I was not judging him. Just saying what my parents did to me. I would have probably done the same as him in his situation. Don't assume. I just in the thread and only saw a few posts.

That's what the cookbooks say too. I froze my leftovers minus seafood which got eaten. Definitely all the shrimp and oysters anyway.

I did last ten minutes.

My recipe called for olive oil but I wound up using half olive oil and half ghee.
(Courtesy of FMB's ideas since I saw some organic ghee at the natural market)

Interesting. Mine came out the color of the one on the top of that plate. My recipe called from making it the color of the circle in the middle which would have been the final stage. I couldn't bear the thought of taking over an hour and a half to make it though.

You will always be pretty to me FMB!

aint nothin' like a little pork chops dipped in gravy with a side of corn 'n peas

No worries (and thanks lewdog for pointing out my explanation). We constantly walk a tightrope between overcompensating for kid1's issues and trying to make him independent. I question myself often about it all the time. The funny thig is that food is one of his primary interests, so he will eat crazy stuff and loves to cook and watch food docs and such... He just has weird issues with textures (I think it has to do with fine motor inability to bite off and chew things). Tons of therapy but if I could get one OT who could teach the dude to eat withot making a mess and tie his shoes, that therapist would earn his/her weight in gold.

And yes: my parents would have said "eat this or don't eat" as well... And believe me... That's my first inclination which I constantky have to battle as I'm not inherently sympathetic to this kind of shit.

I think there's plenty enough regular kids without sensory issues, that have texture issues with food as well. My kid wasn't picky, but she had foods she wouldn't eat solely because of the texture. Like applesauce. My cousin's kids are 5x worse—or they're just very picky. My older sister was like that growing up. For me the shape of the pasta is part of the pleasure of certain pasta dishes.

Just bought a large one today for $3 at Family Dollar :thumb:

Not sure what's for dinner, but since I've had to change my diet pretty drastically, the wife and I hardly ever eat out anymore. We've been out to eat four times since April.

And I'm apparently really jonesing for pizza, which is probably my favorite food. Last night, I had some full on food porn dreams about pizza. Closeups, slowmo, the works.

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Got the corn taking a bath

Meatloaf with cauliflower and 4 cheese sauce.

Flat iron steaks with grilled corn (with a fresh oregano butter).

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Tri tip, corn and my gma's amazing cabbage salad

DID WE JUST BECOME BEST FRIENDS!!!!!!!!?????!!!!!!

I picked up some sirloin steaks yesterday at Hy-Vee $3.99 a pound and I'm going to cook them in the cast iron skillet. Normally I would put these on the grill and cook for about a minute, flip once each side and they come out medium rare. Never cooked steaks on the cast iron before, recommendations?

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Are you doing it tonight or do you have a little time.

If you have the time, salt overnight, then freeze, unwrapped on parchment at least 30 minutes.

Cast iron high heat with enough high smoke point oil to come up half the thickness of the cut when placed in skillet.

Straight from freezer to skillet. Get good char on both sides, then transfer to oven until interior reaches desired temp.

asshole LMAO

Tonight, unfrozen. So high heat and about how long each side, steaks are about 3/4" thick.

For me, given those parameters, I'd give a good forking to it and a splash/douse of liquid smoke, sit 1/2 hour with salt on surface, go ahead and make that freezer time [again open on parchment, don't want condensation on surface when it goes in the oil]. same oil setup, but go straight from skillet to rest, no oven. Skillet time determined by observed char. But I'm a rare-->medium rare guy.

I'm good with most of this, but I don't really agree with that much oil. Sounds like you might as well deep fry it. And at least on my oven, I'd have fire on oil of I heated on high.

The freezing for a little bit is cooking like a boss, though. Great way to get an outstanding crust without over cooking the meat.

I also don't tend to put mine in the oven unless I'm dealing with a particularly thick steak. Most of what I get at the grocery store can be completed in the pan to med rare.

God, I think so.

:facepalm:

.

Never would have thought liquid smoke, steaks are in the freezer, thinking 2.5 minutes each side? I tend to be a timer guy, don't quite understand the palm / firmness test for doneness.

Give it a good forking
Posted via Mobile Device

First off, I should clarify that I crust steaks in a dutch oven, not a shallow skillet. My use of 'skillet' was an imprecise continuation of the conversation.

That makes the oil decision one of heat capacity and not having to char the sides of the steak separately.

I've been eating hospital food.

I win!

You **** that C in the ass Dave. Just **** him into submission!

Oh, they got forked alright and liked it!

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Here's someone who agrees

<iframe width="560" height="315" src="//www.youtube.com/embed/uLWsEg1LmaE" frameborder="0" allowfullscreen></iframe>

Sometimes I tip the steaks on the side for a minute, other times I break one of these out:

http://img.tapatalk.com/d/14/08/11/rymamage.jpg

The oil part concerns me, I got vegetable oil, olive oil or butter? Thinking butter?

What's for dinner? Here's mine... (Part 2)
 

If you're doing Baby Lee's route, do the veggie oil. Much higher smoke point than either of the others.

At the end, baste with some melted butter.

What's the channel name?

FMB should market toothpicks made of his cutting board.

So I'm going 90 seconds each side, in the oven 275 for 10 minutes, sound about right?

I don't know what this means, but it made me laugh.

If you're not solid frozen, I'd at least give the interior a look before popping it in the oven. YMMV if you like your steaks more well-done.

The meat juices soaking there under your cut.

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It's like a halo for your own beloved son

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BTW - this is starting to veer into a space where the thread needs to be retitled 'Meatpeekers Unite!!'

ROFL

I probably didn't let it rest long enough - I did 5 minutes which is generally plenty long for my rib eyes, but I don't do flat irons a lot. I was concerned they'd be dry, but they were plenty juicy, and the leftovers are gonna make a freakin' sweet sandwich with homemade bread for lunch tomorrow.

Just saw the edit.

LMAO

Update, waiting for my son to get off work to cook these steaks. In and out of the freezer twice now. If that boy doesn't get home soon, I may chew my arm off.

Going-away cookout for four fine young men as they prepare for their move to college life at Missouri S&T. Great night, but the food was grilled burgers. Nothing special - just the company..

Some delicious white chili.

Did they get a chance to say goodbye to women?

Meh, they were over in the corner yapping and making email lists 'n such crap!

Oh, and my dinner was a maple sausage skillet scramble. Start with hash browns with sauteed onion and tri-color peppers, sprinkled with a tiny bit of scotch bonnet, top the hash with two sunny side eggs and circle plate with sausage patties. Sriracha on the eggs and maple syrup on the sausage patties.

Could've used some button mushroom in the saute, but I was out.

Sun brewed Arnold Palmer to drink.

I'm just going to put this here. If anybody has any boneless chicken breast here's some recipes for you. You're welcome.


http://www.buzzfeed.com/melissaharri...=main&s=mobile

Steaks came out perfectly cooked, I will do it again without the liquid smoke. Would have posted a crappy pic, but I inhaled that plate. The house is a fog, two windows open, sealing fan and a floor fan running, I'm gonna smell like a steak house for a week.

The whole house smelling like cooked meat for days is the worst part of cooking with cast iron or cooking any meat indoors. Is it possible to just use the cast iron on the grill outside?

I only cook with charcoal on the grill, it was more than I wanted to mess with today. Cast iron on the grill, why bother, throw it on the grate and done.

Oh, I get that one. It's actually related to Food Network, owned by Scripps. Not bad at all, more cooking than the crap Food Network has turned into.

You probably noticed it with TMC because it's on a new tier, or your cable company just added it.

My pastrami is on the smoker and I don't know if it will be ready by dinner. I kind of doubt it.

I have read about putting it in the Frigidaire after the hold. I see different ideas on how long to keep it in there.

I have a drip pan catching the juice to make some gravy to put on some latkes.

Don't have any marble rye, but I get a loaf of pumpernickel and a loaf of rye, then use a slice of each for the sammich.

Would I prefer a Key Lime Pie or some kind of cheesecake?

Dinny

I like that channel, they show Good Eats and other older cooking shows that are actually about cooking, rather than the reality shows that have taken over Food Network.

My go-to chicken breast recipe has become "oven fried" chicken. Pair with some pasta and marinara for a light chicken parmesan, white rice and a Chinese style sauce, or just thrown on a bun with some BBQ sauce or honey mustard.

Jewish NY Deli food requires a Jewish NY Deli dessert. That would be cheesecake.

More on the frozen steak cooking from Modernist Cuisine:

http://modernistcuisine.com/recipes/...mp-oven-steak/

anyone have some good sandwich makin' ideas?

I made a sandwich for lunch today from my leftover flat iron. Was freakin' delicious. Fry up thinly sliced steak in a little butter or ghee just until warm, put on lightly toasted homemade bread, top with whatever you like on a sandwich...

:drool:

Lasagna tonight. There goes 4 hours...

sounds so good lol

Excellent point. Topping suggestion?

Dinny

ROFL ROFL

Rob - anyone have any sandwich ideas?

FMB - Yeah, put meat on bread and top it with stuff you like on sandwiches

Rob - http://atomictango.com/wp-content/up...-brilliant.jpg

Nice save.

Meh. Maybe not a great recipe, but a decent enough starting point.

Of course, you'd have to keep your trap shut and think for a second, but whatevs.

I said more than meat on bread. I specified a thinly sliced steak, fried with ghee, homemade bread. This was more than just "put meat on bread and top it with stuff."

gefilte fish

With an overwhelming number of tomatoes, it's grilled cheese and tomato soup. My tomato soup recipe is the ATK version of creamy tomato soup without the cream. It's really good.