What's the last thing you ate?

[lost in melb.]

Pasta with garden veg and fried haloumi cheese

[Teh One Who Knocks]

Made honey garlic chicken with roasted potatoes last night. One pan meal, made with the trusty cast iron skillet. Came out awesome.

[DemonGeminiX]

Oatmeal

[Godfather]

Pasta with garden veg and fried haloumi cheese

Awesome! Love the view from you place too, looks peaceful.

[DemonGeminiX]

The hottest freakin' pepperoncini I've ever had in my life. Jesus, my mouth is on fire. I already drank 3 glasses of water inside of 5 minutes.

[Godfather]

The hottest freakin' pepperoncini I've ever had in my life. Jesus, my mouth is on fire. I already drank 3 glasses of water inside of 5 minutes.

That's funny, they're not usually very hot but every once in a while you just get smoked by an overpowered pepperoncini or jalapeno eh Been there.

[PorkChopSandwiches]

Jerk chicken that I made

[PorkChopSandwiches]

The hottest freakin' pepperoncini I've ever had in my life. Jesus, my mouth is on fire. I already drank 3 glasses of water inside of 5 minutes.

Try milk to combat spicy. Water doesn't help

[Godfather]

Made pork chops in the cast iron, and then did a sage, garlic butter to top it off. It was good but I think I need to brine the pork chops for a few hours or something. They were nice chops, and I cooked them nicely with a meat thermometer and got them off at the right time but they were still a bit tough.

[Teh One Who Knocks]

Made pork chops in the cast iron, and then did a sage, garlic butter to top it off. It was good but I think I need to brine the pork chops for a few hours or something. They were nice chops, and I cooked them nicely with a meat thermometer and got them off at the right time but they were still a bit tough.

Too funny, I made pork chops in the cast iron skillet on Saturday. The chops were in the freezer a wee bit too long, slightly freezer burned, but not really too bad yet. Brining seems to be a lot of work for what it is, so what I did was make basically a marinade, but it was more of a paste than liquid. I used peanut oil (mostly because of the high smoke threshold of peanut oil, it can get REALLY hot before it starts to fill your house with smoke and set off the smoke alarms like olive oil or vegetable oil will do), thyme, minced garlic, and parsley flakes. Add in some salt and pepper and combined it all. It should end up being a semi-thick paste like consistency. I put it on thick on both sides of the chops and let them sit at room temp for about 45 to 60 minutes.

Then added peanut oil to the cast iron over medium high heat and seared the chops for about 1 minute each side. Then sear the edge to render the fat. Turned down to medium and cooked the chops on each side, flipping every 60 to 90 seconds to cook evenly. And there was where I cooked them probably about 2 minutes too long, because they ended up being overdone when we sat down to eat. But at the point where you think they are done, add a couple of tablespoons of butter and some sprigs of fresh sage into the cast iron. Turn off heat and tilt the pan once the butter is melted and baste the chops for about a minute or so.

Even though the chops came out over, they were still flavorful and not dried out, so they were at least edible. I'll definitely try it again sometime and try and not overcook them.

[Godfather]

Too funny, I made pork chops in the cast iron skillet on Saturday. The chops were in the freezer a wee bit too long, slightly freezer burned, but not really too bad yet. Brining seems to be a lot of work for what it is, so what I did was make basically a marinade, but it was more of a paste than liquid. I used peanut oil (mostly because of the high smoke threshold of peanut oil, it can get REALLY hot before it starts to fill your house with smoke and set off the smoke alarms like olive oil or vegetable oil will do), thyme, minced garlic, and parsley flakes. Add in some salt and pepper and combined it all. It should end up being a semi-thick paste like consistency. I put it on thick on both sides of the chops and let them sit at room temp for about 45 to 60 minutes.

Then added peanut oil to the cast iron over medium high heat and seared the chops for about 1 minute each side. Then sear the edge to render the fat. Turned down to medium and cooked the chops on each side, flipping every 60 to 90 seconds to cook evenly. And there was where I cooked them probably about 2 minutes too long, because they ended up being overdone when we sat down to eat. But at the point where you think they are done, add a couple of tablespoons of butter and some sprigs of fresh sage into the cast iron. Turn off heat and tilt the pan once the butter is melted and baste the chops for about a minute or so.

Even though the chops came out over, they were still flavorful and not dried out, so they were at least edible. I'll definitely try it again sometime and try and not overcook them.

That's really funny, sounds like we basically had the exact same dinner last night I didn't marinade like you did, I'll do that next time - but did the sage and garlic from the marinade burn at all during the cook? That's what I was worried about especially in the ripping-hot cast iron, so I just kept it simple with salt and pepper and a high smoke-point oil like you, and then did the sage/garlic/butter after the chops came out of the pan to rest.


Pork chops are just hard to cook right I think... I remember hating them as a kid because my dad always overcooked them on the grill. Only in the last few years has he gotten really good at cooking them, so there's still hope for me

[Godfather]

Big Mac.

God they're so damn good. I try and avoid eating fast food, I love it to death and don't hate on it at all, but as a formerly chubby teenager I'm just scared of making it a habit..... but once or twice a year I'll go through the drive-through and shamefully crush a Big Mac, fries and a coke.

[Teh One Who Knocks]

That's really funny, sounds like we basically had the exact same dinner last night I didn't marinade like you did, I'll do that next time - but did the sage and garlic from the marinade burn at all during the cook? That's what I was worried about especially in the ripping-hot cast iron, so I just kept it simple with salt and pepper and a high smoke-point oil like you, and then did the sage/garlic/butter after the chops came out of the pan to rest.


Pork chops are just hard to cook right I think... I remember hating them as a kid because my dad always overcooked them on the grill. Only in the last few years has he gotten really good at cooking them, so there's still hope for me

I scraped off some of the garlic into the pan before I seared the chops just so the garlic wouldn't burn. Then when basting at the end, you end up with the garlic back on the chops. Worked out well, they seared great and no burn. And you're right, pork is SUPER easy to overcook. I like mine closer to medium rare/medium, right on that edge. Especially since food safety sites have now said that it's perfectly safe to eat pork cooked that way. Once you get into medium and beyond, it really just isn't good.

Big Mac.

God they're so damn good. I try and avoid eating fast food, I love it to death and don't hate on it at all, but as a formerly chubby teenager I'm just scared of making it a habit..... but once or twice a year I'll go through the drive-through and shamefully crush a Big Mac, fries and a coke.

My guilty pleasure at McD's is the Quarter Pounder.

[Teh One Who Knocks]

Bought a nice 4.5 lb boneless Angus prime rib roast to make this weekend.

[Teh One Who Knocks]

Bought a nice 4.5 lb boneless Angus prime rib roast to make this weekend.

Prime rib....came out better than I expected. Crusted it with a mixture of butter, thyme, oregano, rosemary, salt, pepper, and garlic. Came out a really nice medium rare, with it a bit more towards rare in the center, but about as perfect as I could hope for. Deeeee-licious.