Food

[Henry Krinkle]

Kinda big for macaroni, definitely small for rigatoni. The extruder claims it is macaroni. I made it with fresh home grown jalapenos and ate them with arugula, garlic, romano and some left over roast turkey.

[BlackNomad]

The roast came out a perfect med rare after a brieft rest from the grill.

Not the first time I hear "let it rest..., let it sit..." why is it important, does rest enhances the taste of a steak/roast?
I like my steak "hot to warm", not "warm to cold" especially if you eat outside (which is the case most of the time)

[geoffbot]

Not the first time I hear "let it rest..., let it sit..." why is it important, does rest enhances the taste of a steak/roast?
I like my steak "hot to warm", not "warm to cold" especially if you eat outside (which is the case most of the time)

When it rests the muscle relaxes and reabsorbs the juices so they don't run out when you cut it. So I read. Also when it's too hot you can't taste it! Some say it should rest for like 10 minutes...

[BlackNomad]

When it rests the muscle relaxes and reabsorbs the juices so they don't run out when you cut it. So I read. Also when it's too hot you can't taste it! Some say it should rest for like 10 minutes...

So it makes steak softer and juicier... Thanks, geoffbot. But 10min it's like forever!

[meijlinder]

The juices will flow if the meat is cut when too hot.

You will however lose the crust if you let it rest. The outside will go soft. And if it's steak and you don't mind some meat juice on the plate, you will mop it up anyway.

With a roast you can gather the juices from the cutting board and just pour it over the meat after slicing or make an awesome meat dressing with it.

So there are diff ways of doing it... I go back and forth.

[BlackNomad]

So there are diff ways of doing it...

Because I heard it on TV from super-chiefs or BBQ champions I thought I ate it the wrong way...
Oh, that would've been a bummer, wouldn't it?
And is there a term for this - I like steak really rare, but crispy slightly burnt on the outside
(when I cook myself I just crank the grill to a max and give it 4-5 min),
but when I go to a place where they have expensive steaks I have to emplane it to a waiter,
but I never heard from them "Oh, you mean xxx?" , just "Ok"... So what do you call it?

[CanadianStraps]

And is there a term for this - I like steak really rare, but crispy slightly burnt on the outside
(when I cook myself I just crank the grill to a max and give it 4-5 min),
but when I go to a place where they have expensive steaks I have to emplane it to a waiter,
but I never heard from them "Oh, you mean xxx?" , just "Ok"... So what do you call it?

You might try to use the term 'Chicago' when ordering next time. You can still have the steak to whatever finish you prefer on the inside, but on the outside it is done very harshly to an almost burnt finish. I have done this on a slightly less dramatic scale a few times by placing a large glob of butter onto the steak after I put it on the grill. As the butter melts and drips off, it catches fire in the bowels of the grill and the flames will surround the steak. When you do the flip, add another glob of butter: you'll need to experiment to get it right, but don't be shy on the butter. The flaming part will char the outside, and once the flames are gone you can then finish the steak as desired. If you like it blue/rare inside, once the flames are done the steak should be ready.

[BlackNomad]

Thank you!

[Raza]

Double steak

Attachment 38627

Where did you get those serving dishes?

[geoffbot]

They're my mate's but if you're referring to the slates I think they're readily available? Amazon probs.