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Posts for: Canuckus Deploracus
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Mar 3, 2024 07:46:58   #
dtucker300 wrote:
I don't cook steaks in a sk**let or oven. BBQ only.


Nailed it
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Mar 3, 2024 07:46:33   #
billy a wrote:
Your first note,"Checking in," was nice. It's good to hear you're alive. I saw your name.
Then, you lit the Old C.D. Campfire, and we got "toxic". I see your SPIRIT. Thanks, Brother...keep it all together...


Back at you Billy..
I've got a couple of months of toxic memes...But not enough energy for them all... (getting lazy with them to be honest)
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Mar 3, 2024 07:44:50   #
archie bunker wrote:
When I was coming home from work today, there was a fire going about a mile from the house. I followed the volunteer firetruck to where it was, and it looked bad. It was on open rangeland, but, with the wind, could have run away fast. They had equipment hauling ass in, and were all over it. Within 15 minutes of me seeing it, (it had already been going a while) we watched 3 planes circle around a minute, and dump water on it. I was listening to the scanner, and the guys on the ground were directing the planes. 10 minutes later, it was under control. The ground guys just had to mop it up after that.

Scary s**t!!
When I was coming home from work today, there was ... (show quote)


Reminds me of summers in the Kootenay..Good money...But hard on those who lost their homes
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Mar 3, 2024 07:44:04   #
Wonttakeitanymore wrote:
Good to hear from you!


Same
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Mar 3, 2024 07:43:53   #
F.D.R. wrote:
Miss you insightful commentaries, stay healthy. I'm hard at work in my lab here in South Florida pretty close to developing one sided paper.


I'd invest in that
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Mar 2, 2024 19:59:32   #
archie bunker wrote:
It's been crazy here. Last week we had sustained winds of 40mph with gusts up to 75. Wildfires everywhere. Many still going. Over a million acres burned. A horrible situation at best. Thursday, we got 3 inches of snow. Last two days have been in the high 70's. The forecast for the next week shows nothing below 60.
I just wish the wind would quit. It's 24 sustained now, with gusts to 36. It's the Texas Panhandle, so that's how it goes. We can have all 4 seasons in one day here.


Sounds nasty...
Glad we don't have fires up here...The South gets them every year... And BC is always burning
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Mar 2, 2024 19:48:01   #
Canuckus Deploracus wrote:




















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Mar 2, 2024 19:42:12   #
archie bunker wrote:
The world here in Texas is still turning, and burning.
Good to see ya!


How's your weather??
Another month and I'll be able to BBQ again...
The street BBQs are already out and selling skewers... But it's hard to eat outside at -15 C...
Heading to a Muslim BBQ for dinner tonight... Uighurs.. Dirtiest place in town..But the good is so damn tasty... (whiskey will be used to combat food poisoning😂)
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Mar 2, 2024 19:39:53   #
Canuckus Deploracus wrote:




















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Mar 2, 2024 19:33:14   #
Canuckus Deploracus wrote:
Stay toxic bros (and broettes)




















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Mar 2, 2024 19:27:12   #
Stay toxic bros (and broettes)


















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Mar 2, 2024 19:22:08   #
dtucker300 wrote:
https://www.epicurious.com/expert-advice/how-to-cook-steak-from-frozen-article?

The Case for Cooking Steak from Frozen
A perfectly-seared crust and a pink-all-the-way-through middle—that's the steak of your dreams. And with the help of the freezer, that dream becomes a reality.

BY EMILY JOHNSON

February 26, 2019
Image may contain Steak Food Human and Person
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.

You love a thick cut of ribeye, but it's impossible to get it perfectly cooked. The thing that's standing in the way? Enemy No. 1: The dreaded Gray Band.

If you're not familiar, the Gray Band is a thin strip of suspicious gray matter—actually, it's just overcooked meat—that appears around the edges of a steak, just beneath a charred, caramelized crust. It's unsightly, but it's the price you pay for that beautiful sear.

Or is it? What if there were a way to get rid of the Gray Band, and have a steak that's uniformly pink from edge to edge?

There is a way. And it's pretty simple: cook your steak from frozen.

"The freezer is our friend because it allows you to sear the outside of the steak at a very, very, very high temperature," says Eric Robinson of ThermoWorks. "Because the steak is frozen, the heat doesn't penetrate into the steak itself."

The key is starting with a very hot sk**let—at least 350 degrees for the Maillard reaction to occur, but the hotter the better. Cooked in a pan that hot, a frozen steak will get browned and crisp on the outside, while the inside remains uncooked. To cook the middle of the steak perfectly, you slide it into a low oven (a process that mimics two-zone grilling). When the interior of the steak hits 120 degrees, it's done—and it will be pink all the way through.

That's the theory, anyway. But when my colleague Anna Stockwell developed her recipe for cooking steak from frozen, she found that there are a few nuances and caveats to the method. (One caveat: it takes longer than most steaks. Hey, perfection takes time!)

Here are our tips for pulling it off perfectly:

1. Use a Thick Cut of Steak
This technique works best with porterhouse, ribeye, or T-bone steaks that are 1 to 1 1/2 inches thick. Thinner steaks such as skirt or flank steak aren't the best choice because their interiors can overcook before the exteriors are well-browned.

2. Freeze Your Steak Naked
When you freeze your steak for this method, you don't want to wrap it in plastic wrap or foil, because this will cause condensation, and that condensation will cause splatter when the steak finally hits the hot oil in the pan. So though it may seem odd, freeze your steaks completely unwrapped. This prevents condensation and also dries the steaks out, which will further help you in getting a perfect sear—just like an overnight rest unwrapped in the refrigerator helps dry out chicken skin and gets it extra crispy.

Once you freeze the steaks unwrapped overnight, you can seal them in a freezer bag with the air pressed out and keep it frozen for up to three months.

Image may contain Food and Steak
Why'd you come around me with a crust like that? Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
3. Freeze the Steak Completely Flat
This will allow you to have the full surface area exposed to the cast-iron sk**let, once again ensuring that entire crust will get a perfect char. Freezing your steak on a flat surface, like a baking sheet, will help with this.

4. Use More Oil Than You Normally Would
Anna found that you need to use more oil in your cast-iron sk**let than you might with an unfrozen steak: about 1/3 cup. This ensures that the hot oil reaches all the way up to the sides of the steak and browns every cranny of the steaks' surface.

5. Season the Steak After You Sear It
Another step that may seem counterintuitive is to season the steak after you've seared it, right before you pop it in the oven. This is simply because the salt and pepper won't adhere to the surface of the meat when it's frozen.

6. Monitor Your Temperature Obsessively
Once you've seared the steak in oil, you'll finish it in the oven at the low temperature of 275° F. This indirect heat will cook the middle of the steak. Since your steak is still frozen through the center, this is going to take a bit longer than you're accustomed to: around 45 minutes.

Don't leave anything to chance. Your best friend in this process is a thermometer. If perfect steak is your life's mission and you want to be ultra-precise, Robinson suggests a leave-in internal probe thermometer like this one, which will allow you to monitor the temperature of the steak progressively at every point. That said, any accurate instant-read thermometer will also work. Just make sure to check the temperature frequently, and pull the steak from the oven the second it reaches an internal temperature of 120 degrees (the steak will come up in temperature a bit as it rests).

To get the full step-by-step instructions on how to cook your steak from frozen, follow Anna's recipe. Or, if you must, wait until the longer, lazier days of summer, when you have time to cook a steak from frozen—and you can do it on the grill.
https://www.epicurious.com/expert-advice/how-to-co... (show quote)


Heresy!!!
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Mar 2, 2024 19:19:17   #
The new semester has begun and my princess is back to school...
No complaints...
Nice schedule this semester... Only three classes a week... Leaves plenty of time for the gym and family...
On the down side, we're on our third wave of flus... Lots of students coughing and taking leave...
Haven't been paying much attention to the news lately...
But I guess the world is still turning...
Hope y'all are as well as can be expected..
Stay strong and play nice


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Feb 11, 2024 07:17:32   #
nwtk2007 wrote:
For every question to Putin, I knew the answer before he said it. I have studied him for years now and the events of the past 3 decades that have shaped his response and revealed the pure evil of the American west and their efforts to disrupt Europe. It is appalling what the US has done. Appalling!!!

Even the propaganda that Ukraine is destroying the Russian army and that Putin has miscalculated. All Bull Schitt!!

Remember when Russia withdrew from Kiev and the west proclaimed they had defeated the Russian military and that they had met their match and Putin had over estimated his success in defeating Ukraine. Well, it turns out that he pulled back to facilitate Kiev signing a peace treaty, that as they claimed, how could they sign a peace treaty with Russia with a gun to their head. So Putin pulled back only to have Ukraine launch an offensive and decline to sign the peace agreement at the behest of DC.

What a bunch of crap!!!!

Putin laid out time and again of their efforts to talk this out and time and again of the five waves of NATO expansion after promising not to expand, claiming it wasn't in writing. There is no honor in the west. None.

It shames me for him to verify what I had discovered in my study of the history of the region and the west's total debacle of their efforts to screw Russia.

We need to get the politicians out and start looking at the world as a place where we should live and prosper. No better time than now for an i***t like Trump to come in and start dealing with Russia and all the countries in the BRICS in a business like fashion. Make prosperity for the people. The people do not need to be pawns for the leaders to fashion their game's against others of the world. And we can ill afford for the dollar to become the next peso!!
For every question to Putin, I knew the answer bef... (show quote)


Yep. All true

And good on Tucker for that interview..

It sure highlighted certain things
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Feb 9, 2024 19:30:02   #
Marty 2020 wrote:
I’m quite sure you were unable to use any of your words!😂😂😂


At the time I thought I did a bang up job of defending my actions...
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