🧑‍🍳 I have gotten a lot of great recipes on here!

[Krimson]

View attachment 34393
While growing up the fried Squash and the tomatoes not so much. Now I would eat any that sit in front of me.

All but I don't like the pre breaded fried okra like in most restaurants, I prefer a "softer" fry. I'm also pretty particular about the squash, I want it thin not thick and soggy.

 

[sean]

View attachment 34393
While growing up the fried Squash and the tomatoes not so much. Now I would eat any that sit in front of me.

2, 1, 3

 

[footballer]

I don't do a coating on squash.
I do a very light coating of cornmeal on baked okra.
Fried green tomatoes are OK if not mushy.

I have cut way back on fried foods.

 

[Krimson]

I have cut way back on fried foods.

Same, about every meal had something fried growing up now it's a rarity. Squash and okra in season and occasionally fish and seafood.

 

[TerryP]

I have cut way back on fried foods.

about every meal had something fried growing up

Funny. When I was growing up was also when I started backing away from fried foods. While we didn't eat there often, maybe once a year if that, Capt. D's turned me off to no end...seeing the grease in the bottom of the basket. Nope.

I looked just to see what I had on hand and I was right; pre-breaded, beer battered onion rings are the only thing I have on hand. And those go in the air fryer.

 

[TerryP]

Hiya, Jack.

 

[Krimson]

Hiya, Jack.

Always used the paper towel method but that could be good practice...

 

[TerryP]

Always used the paper towel method but that could be good practice...

Me, a few seconds in on the video...

Why the hell is he wearing latex ... oh.

 

[Krimson]

Me, a few seconds in on the video...

Why the hell is he wearing latex ... oh.

My wife said His voice is soothing, then she looked at the video and said He's violating those ribs.

 

[TerryP]

Dull.

 

[Krimson]

Dull.

Very, but cooked well.

 

[TerryP]

Very, but cooked well.

In the "judging books by covers?" Knives in kitchens.

That's what I call someone who understands medium rare. MAN would that be good on a salad!

 

[PurlJam]

Very, but cooked well.

It is rare in my book. My rule of thumb, if you can see the "grain" it is done.


Rare Raw

 

[TerryP]

It is rare in my book.

Would that book be a restuarant menu? In my experience, unless you are at a true steak house, you'd have to ask for rare.

It looks like it has spent a minute or two more than yours ... could be the length of the seer.

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[Krimson]

It is rare in my book. My rule of thumb, if you can see the "grain" it is done.


Rare View attachment 34420 Raw View attachment 34421

Nice crust and medium rare imo.

It's hard to get a truly rare steak in most places, some will if you order blue. For rare I'm pulling my steak at 115.

 

[Krimson]

In the "judging books by covers?" Knives in kitchens.

That's what I call someone who understands medium rare. MAN would that be good on a salad!

I'll give you my salad, though I wouldn't order that steak either. It's ribeye for me on the rare occasions I order a steak at a restaurant. I like short rib steaks and a good sirloin as well but the odds of getting those cooked correctly at a restaurant are pretty low, most can't cook a ribeye that impresses me.

 

[TerryP]

unless you are at a true steak house,

I'll give you my salad, though I wouldn't order that steak either. It's ribeye for me on the rare occasions I order a steak at a restaurant. I like short rib steaks and a good sirloin as well but the odds of getting those cooked correctly at a restaurant are pretty low, most can't cook a ribeye that impresses me.

If it's steak, potatoes, ... you know the routine. No. I'm not ordering that either.

The meat market offers filets that look like that on a special (never the same day.) They don't have the "fattiness" of a rib-eye and in that video it looks like it's close to the same. I use them as additives. Fajita's, salads, sandwiches, and the like.

It's a nice thing to throw on the grill when you're outside working. A few bites, a cold drink ...