[Mr Tonka]

Originally Posted by Biorin

Haha, I just really love red meat and classical liberalism.

Right on. I had steak for dinner last night, steak for lunch today, and homemade burgers for dinner tonight. I'm flush with protein tonight. lol

Here is a bonus pic for you. (Assuming you also love the Orangs)

[Biorin]

Originally Posted by Mr Tonka

Right on. I had steak for dinner last night, steak for lunch today, and homemade burgers for dinner tonight. I'm flush with protein tonight. lol

Here is a bonus pic for you. (Assuming you also love the Orangs)

Oh, you're very kind. Now all I need is a day where I eat endless steak while reading von Mises and hanging out with an orangutan. Seems reasonable.

[Mr Tonka]

Originally Posted by Biorin

Oh, you're very kind. Now all I need is a day where I eat endless steak while reading von Mises and hanging out with an orangutan. Seems reasonable.

It's good to know that if my wife meets an untimely demise or runs off with the milk man, a carbon copy exists in the NE.

[lsturbointeg]

Originally Posted by Mr Tonka

YUM!

[UncleWede]

I failed. Got so caught up in my new phone that we had leftover pizza while wife was doing water aerobics. Tonight is baseball practice, and tomorrow back to water aerobics. Thursday - baseball. I'm probably going to have to just cook it and take to work for lunch . . . sorry honey.

[Mr Tonka]

Originally Posted by lsturbointeg

YUM!

I finally got a proper meat thermometer. Problem was that it came with a chart of temperatures for Rare, Med Rare, etc... Well, that wasn't the problem, the problem was that the chart showed 130 degrees for Med-Rare. Turns out that's the *finished* temperature and to achieve that, you need to take them off the grill at about 105-110 degrees.

First time using it i turned some good meat into beef jerky. It was a sad day.

[Mr Tonka]

Originally Posted by UncleWede

I failed. Got so caught up in my new phone that we had leftover pizza while wife was doing water aerobics. Tonight is baseball practice, and tomorrow back to water aerobics. Thursday - baseball. I'm probably going to have to just cook it and take to work for lunch . . . sorry honey.

I'm excited for left over pizza... when i make it at home.

[UncleWede]

Originally Posted by Mr Tonka

I'm excited for left over pizza... when i make it at home.

That's a nice pie.

My complaint was that I had pizza for dinner, cold pizza for lunch, then cold pizza again for dinner. That's about as many pizzas as I can put in my face in a row, especially when I keep seeing those pig tenders each time I go in the fridge to get another piece of pizza (stored in a ziplock bag because wife doesn't want the boxes in the fridge!!!)

[Mr Tonka]

Originally Posted by UncleWede

That's a nice pie.

My complaint was that I had pizza for dinner, cold pizza for lunch, then cold pizza again for dinner. That's about as many pizzas as I can put in my face in a row, especially when I keep seeing those pig tenders each time I go in the fridge to get another piece of pizza (stored in a ziplock bag because wife doesn't want the boxes in the fridge!!!)

I hear ya. When we sold the pizza shop i think we went without pizza for about 4 months until we decided to try and find something suitable. We found a great place but it was about 20 miles from the house. Even with a pizza delivery bag, the 45 min round trip to get dinner was too much and we started making our own at home in 2009. So we haven't bought pizza in a LONG time but when we travel we tend to seek out quality pizza. A few weeks ago we were in Maine and found an awesome pizza place; Portland Pie Co. They make some good pie and had a location in Saco and Portland.

We stayed in Saco for 3 nights and ate at Portland Pie Co 2 of those nights. The pizza and bread was so good i can't even recall what we had the other night. Then in Portland, the night before we flew out, we ate there again! We're kind of pizza snobs and usually make our own pie 3 or 4 times each month. I was very impressed with their offerings. If you ever come across one, i highly recommend it.

[UncleWede]

My middle son moved to Seattle, and I still have some relatives in Portland. Will have to try to remember if we make it up there soon.

[Mr Tonka]

Originally Posted by UncleWede

My middle son moved to Seattle, and I still have some relatives in Portland. Will have to try to remember if we make it up there soon.

Portland, Maine.

Originally Posted by Mr Tonka

I hear ya. When we sold the pizza shop i think we went without pizza for about 4 months until we decided to try and find something suitable. We found a great place but it was about 20 miles from the house. Even with a pizza delivery bag, the 45 min round trip to get dinner was too much and we started making our own at home in 2009. So we haven't bought pizza in a LONG time but when we travel we tend to seek out quality pizza. A few weeks ago we were in Maine and found an awesome pizza place; Portland Pie Co. They make some good pie and had a location in Saco and Portland.

We stayed in Saco for 3 nights and ate at Portland Pie Co 2 of those nights. The pizza and bread was so good i can't even recall what we had the other night. Then in Portland, the night before we flew out, we ate there again! We're kind of pizza snobs and usually make our own pie 3 or 4 times each month. I was very impressed with their offerings. If you ever come across one, i highly recommend it.

[UncleWede]

Fine then, I won't go, see if I care ~

[AW335TT]

You shouldn't use EVOO to cook steaks, use regular olive oil.

[Taskmaster]

I'm so hungry.

[danniexi]

Originally Posted by AW335TT

You shouldn't use EVOO to cook steaks, use regular olive oil.

this. extra virgin olive oil (one press) has a low smoke point depending on the purity and acid content. evoo with less particles and lower acid will have a higher smoke point, but tend to be a lot more expensive and a waste of money to use on meats. it's better to go with an oil with a high smoke point that is netural as well. for searing, corn/peanut/vegetable oil is the best (refined regular olive oil works too).

and it kills me that i don't see enough cast iron pans being used to cook steaks.

[UncleWede]

Originally Posted by danniexi

and it kills me that i don't see enough cast iron pans being used to cook steaks.

I've tried and tried. I just can't seem to get the hang of it well enough to justify any more experimenting. The grill just does it (in my control) so much better.
CONSIDERING the pan on the grill, though

[AW335TT]

Originally Posted by UncleWede

I've tried and tried. I just can't seem to get the hang of it well enough to justify any more experimenting. The grill just does it (in my control) so much better.
CONSIDERING the pan on the grill, though

Reverse sear works really well with a pan.

Get the center temp to about 115 and then turn up the heat. It'll cook very evenly.

[AW335TT]

Another one.

[UncleWede]

OK, got those tips done last night, with some Portabella and mixed pepper slices. Did some bow ties and drizzled a bit of vodka sauce on top, but that disappointed. Best thing is, I have lunch today too!!!

[Mr Tonka]

Good thing it's lunch time!! I'm hungry now!

[UncleWede]

We still have some cake from yesterday for breakfast. . .

[ShopVac]

Originally Posted by UncleWede

That's a nice pie.

Yeah it is. I love veggie pizzas

Originally Posted by AW335TT

Another one.

You guys are killing me.

We decided to do a weight loss contest at work. I can't steaks and pizza like this anymore

Although, I did put a small steak on the grill the other day myself.