Huntster Posted September 30, 2018 Posted September 30, 2018 On 9/30/2018 at 2:06 AM, Rockape said: BBQ is cooked with low heat for a long time, grilling uses a hot fire and you cook it quick, like you would a steak. Expand Ah, well I prefer to bbq, even steak.
Patterson-Gimlin Posted September 30, 2018 Posted September 30, 2018 I am impressed I was not the only one that chose classical music. Would love to hear from the other two. I have played piano since I was ten years old. My mom insisted.
norseman Posted September 30, 2018 Admin Posted September 30, 2018 My favorite is to pan sear bone in ribeye with butter and garlic.
gigantor Posted September 30, 2018 Admin Author Posted September 30, 2018 On 9/30/2018 at 5:12 AM, Patterson-Gimlin said: I am impressed I was not the only one that chose classical music. Would love to hear from the other two. I have played piano since I was ten years old. My mom insisted. Expand I like Wagner, Tchaikovsky, Holst, etc There are 10 people who like classical.... and more people prefer charcoal.
Patterson-Gimlin Posted September 30, 2018 Posted September 30, 2018 Thanks for the information. Charcoal should have been a landslide. 1
Rockape Posted September 30, 2018 Posted September 30, 2018 On 9/30/2018 at 3:57 AM, Huntster said: Ah, well I prefer to bbq, even steak. Expand Certain cuts are good BBQed. I like to BBQ a thick sirloin or chuck steak. Ribeye, T Bone, Porterhouse, cuts like that I prefer grilled quick since I like them rare. I almost always pan fry my steaks though. On 9/30/2018 at 5:22 AM, norseman said: My favorite is to pan sear bone in ribeye with butter and garlic. Expand You mean some butter and garlic on top after it's cooked? Oh yeah, now you're talkin'. On 9/30/2018 at 1:42 PM, Patterson-Gimlin said: Charcoal should have been a landslide. Expand The vast amounts of fast food establishments in this country proves most people don't know anything about good food these days. I don't understand how so many people eat that slop. 1
Huntster Posted September 30, 2018 Posted September 30, 2018 On 9/30/2018 at 5:45 PM, Rockape said: ......I don't understand how so many people eat that slop. Expand 1) Too lazy to cook and clean up afterwards (like my brother’s family) 2) So controlled by this culture of economic slavery that they don’t have time to cook and clean up afterwards, or perform any other basic human function, like raise kids or take a walk in the woods
norseman Posted September 30, 2018 Admin Posted September 30, 2018 (edited) On 9/30/2018 at 5:45 PM, Rockape said: Certain cuts are good BBQed. I like to BBQ a thick sirloin or chuck steak. Ribeye, T Bone, Porterhouse, cuts like that I prefer grilled quick since I like them rare. I almost always pan fry my steaks though. You mean some butter and garlic on top after it's cooked? Oh yeah, now you're talkin'. The vast amounts of fast food establishments in this country proves most people don't know anything about good food these days. I don't understand how so many people eat that slop. Expand Oh no! You baste it in butter and garlic while its cooking! I love using cast iron too. Because I love the seared crunch on the outside. It also holds all the juices in. Edited September 30, 2018 by norseman
Rockape Posted September 30, 2018 Posted September 30, 2018 On 9/30/2018 at 6:17 PM, norseman said: Oh no! You baste it in butter and garlic while its cooking! Expand I suppose you could do that. I always just add it on top after it's done. I always use bacon drippings to fry my steak, gives it some smokey flavor. Quote I love using cast iron too. Because I love the seared crunch on the outside. It also holds all the juices in. Expand Cast iron is the only way to go. Got to have your pan good and hot for that initial sear. 1
MindSquatch Posted September 30, 2018 Posted September 30, 2018 Two things that go very well with a great steak, perogies with sauteed onions in butter or wild mushrooms sauteed with butter and garlic (chantrelle or bolete mushrooms) Mushroom season is just around the corner on the west coast.
Cotter Posted October 1, 2018 Posted October 1, 2018 ^I just got a few pounds of maitake (hen of the woods) from a buddy of mine. I haven't gotten into the bolete or chanterelle hunting yet - not confident enough in my identification.
MindSquatch Posted October 1, 2018 Posted October 1, 2018 Always nice to have someone show you first. The Chanterelles only have one sort of look alike, the Jack O Lantern (I think I spelled that right) which has open gills underneath the cap. Where as the Chanterelles is solid underneath. Once you locate where they are, you can go back year after year to harvest. Some years will be better than others. And because you know where they are, you can gently move the leaves out of the way and get the little button Chanterelles. The Chanterelles are actually one of the more safer ones to go after, and they're delicious. King Bolete is also an easy one to identify and delicious. They are sponging underneath and tend to get worms if not too fresh. 1
Twist Posted October 2, 2018 Posted October 2, 2018 Its all about the Morels for me! Sauteed in some better at camp and they are a meal by themselves!
MindSquatch Posted October 2, 2018 Posted October 2, 2018 Forgot about the Morels! Best place to get them is where there was a recent forest fire, and when spring comes in the mountains, you'll should be able to find some. I like those with pasta.
BigTreeWalker Posted October 4, 2018 Posted October 4, 2018 (edited) Gigantor, I tried to do the survey. But you didn't put in any manufacturing jobs in the list... I'm a machinist by trade. So I picked biology which is my educational background. Then I got to the gas/charcoal question and it won't post if you don't answer it. I happen to use a Traeger grill which I love because it smokes and BBQ's at the same time. It makes great ribs! But I guess otherwise I would be more partial to charcoal. Anyway I didn't finish the poll. Edited October 4, 2018 by BigTreeWalker
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