seared in olive oil? I hate the smell of burnt olive oil.

 

Medium to medium-high heat with meat in the pan doesn't reach it's smoke point.

 

I guess that's true. My wife was sauteeing some greens the other day above its smoke point and I was gagging.

 

why rub oil on steak, it has plenty of fat that will render out?

all you need is some finishing butter and good seasoning.

 

No, just a bit in the pan to prevent sticking (also adds a bit of flavor for the sauce).

Instead of butter I just to make the pan sauce with the drippings, shallots, good red wine.

Try it out.

 

i grill my steaks like a man.

 

**** grilling and pan searing on the cook top. Camp fire steak in an iron skillet somehow always tastes 10x better to me. Just a little salt and pepper, dry skillet.

At home though, I've gotten tires of the smoked flavor of anything grilled on coals or wood. I prefer a pan cooked meat now.

 

I have a woman who cooks for me.

 

Poverty meat.

 

clearly scott doesn't know or understand how a cast iron pan works.

 

I have one.

I won't be using it tonight, but I will take pictures of my dinner tonight.

 

Teaser shot:

 

No love for caramelized onions with home-grown thyme deglazed in white wine?


The rest:

 

That looks pretty god damn tasty, recipe?

 

Is there any ingredient more tasty and versatile than the potato? I could include potato in every meal and be happy.

Fried up some diced potatoes in truffle oil, salt and pepper, and at the end mixed in some of the caramelized onions I made yesterday that have been growing more flavorful in the fridge. So tasty. Then the Moxie to wash it down. So comforting. First actual food I've had in over 24 hours. I've been ***** to the wall since some time ago (not even sure what day it is at this point) trying to get things in order to go back to school, and then some family issues.

 

Tomato and Goat Cheese Tarts Recipe : Ina Garten : Recipes : Food Network

It's seriously delicious. I haven't made it in a while, it takes a long time just from the process, like getting the onions that brown, then deglazing in the wine takes like 20 minutes alone, but you just get all the prep work done while those are on teh stove, then compile and toss in the oven.

 

deglazing nonstick.

 

jealous?

 

Sounds good, I'm try this with some gorgonzola instead of the goat cheese soon.

 

are you just not a fan of goat cheese? if not, try garlic and herb boursin instead; i used to do that until i acquired a taste for goat cheese.