HereWeGoAgain
Diamond Member
Tell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Maybe you should post that in Food and Wine?
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Tell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Ya, but you are more fun to argue with. They have nothing. I am starting to get bored! Raise your game Ruskies you are losing m y attention.Do you like it when a girl loves a girl...He's a morphadite so he prolly will.ya, polite till you call me a pig ! Go fuck your self ass hole, obviousley you are capable of learning nothing. So all you have is insults. thank you mental midget! I will be looking for the guy biting at my knees that will be you. Come on here spouting shit you will get shit back!Look at this.. American pig has learned to be polite. I remember how you were screaming. We taught you to be polite. So my advice let him do his American natives. We will continue your education
Look at how the two Russians hide here while their reputations are on the line being decided elsewhere. They only show up on threads when they think they have the upper hand, but like all cowards, are nowhere to be found hiding when they are PUT TO THE TASK.
Tell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
But where in real life? I do not think he posted a word with over five letters in it! Is anyone going to drop every thing to go meat a butt hurt russian with nothing to say! This poor guy obviously has nothing else in his life. I feel bad for him in a way!Do you like it when a girl loves a girl...He's a morphadite so he prolly will.ya, polite till you call me a pig ! Go fuck your self ass hole, obviousley you are capable of learning nothing. So all you have is insults. thank you mental midget! I will be looking for the guy biting at my knees that will be you. Come on here spouting shit you will get shit back!Selvan can not ban. No more than you can reach out and touch us. Again you come on here running your mouth and giving threats. Do you think you are going to make freinds like that? If you have some thing to say other than your fantasy of being superior, you may find a better response to your posts. We are not afraid, you just show us you do not have the mental capacity to argue logical points when you resort to threats. Change this and you might actually learn some thing about us and we might actually learn some thing about you that is actually use full and constructive. I would assume you have better things to do with your day than issue idle threats, like say some thing that actually matters on this board. I would hope you are more interesting than just Putin good and Americans pigs. So far it seems that is all you got!
Look at this.. American pig has learned to be polite. I remember how you were screaming. We taught you to be polite. So my advice let him do his American natives. We will continue your education
Look at how the two Russians hide here while their reputations are on the line being decided elsewhere. They only show up on threads when they think they have the upper hand, but like all cowards, are nowhere to be found hiding when they are PUT TO THE TASK.
When you cook meat you have to make sure thatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
Thank you, your way of doing seems delicious I will tryWhen you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
What is this "desired temp"? What's yours?
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
What is this "desired temp"? What's yours?
I usually put them in a bag for 3+ days, after dripping some sour citrus on them, with cut-up garlic cloves and salt and pepper, then throw them on the grill when the coals are right.
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
What is this "desired temp"? What's yours?
I bring mine to 128 to 129 because it will continue to rise once removing from the oven and during the sear process,leaving you with an internal temp of around 135 when done. But I love my steaks rare.
The key is to bring it to temp slowly so you lose less moisture in the steak during the cooking process.
Oh...be sure to pat the steak dry before searing because it takes forever to remove the moisture from the steak before the maillard process can start resulting in over cooking to achieve the sear.
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
What is this "desired temp"? What's yours?
I usually put them in a bag for 3+ days, after dripping some sour citrus on them, with cut-up garlic cloves and salt and pepper, then throw them on the grill when the coals are right.
Salt and pepper...thats it.
A good steak needs no marinating. I might toss a sprig of thyme or rosemary in with the Ghee during searing but I generally just go with salt and pepper.
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
What is this "desired temp"? What's yours?
I usually put them in a bag for 3+ days, after dripping some sour citrus on them, with cut-up garlic cloves and salt and pepper, then throw them on the grill when the coals are right.
Salt and pepper...thats it.
A good steak needs no marinating. I might toss a sprig of thyme or rosemary in with the Ghee during searing but I generally just go with salt and pepper.
I like a little garlic.
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
What is this "desired temp"? What's yours?
I usually put them in a bag for 3+ days, after dripping some sour citrus on them, with cut-up garlic cloves and salt and pepper, then throw them on the grill when the coals are right.
Salt and pepper...thats it.
A good steak needs no marinating. I might toss a sprig of thyme or rosemary in with the Ghee during searing but I generally just go with salt and pepper.
I like a little garlic.
When you cook meat you have to make sure that View attachment 185213 is very hot then put some butter then cook the way you like it remove the meat and put some water to mix with butter then serve the liquid on the meatTell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions
Au contraire mon ami!!!
You place your steak in a 200 degree oven until the steak reaches your desired temp and THEN toss it into a scorching hot pan. And be sure to use ghee,the fats in normal butter will burn at such high temps.
I see your pan is a de Buyer,made in France by the way and an excellent choice for heat retention if you're not going with the le Creuset,another piece of fine French cookware.
View attachment 185226
View attachment 185229
What is this "desired temp"? What's yours?
I bring mine to 128 to 129 because it will continue to rise once removing from the oven and during the sear process,leaving you with an internal temp of around 135 when done. But I love my steaks rare.
The key is to bring it to temp slowly so you lose less moisture in the steak during the cooking process.
Oh...be sure to pat the steak dry before searing because it takes forever to remove the moisture from the steak before the maillard process can start resulting in over cooking to achieve the sear.
I has steak! I might try this tonight!
Ya, me too. I love the shit! The health benefits are awesome to. Cajun and creol food has a boat load of it and I can cook it all. Big Daddy Aaron Mcphearson has some awesome cajun and creol recipies. His cajun shrimp is the hottest, even I drink a glass of milk with that breakfast!I also have one and am very thriled with it. Cuts down time and every thing stays moist, awesome. Along with my 15k btu burners I can cook blackened or what ever I want with near proffesional equipment. i am very happy with my stove. That 15k btu burner seals those spices and moisture in to create some of the best cajun food available. God I love red pepper!!!!!!!!!!!!!!!!!!!!!!A convection oven! Even heat all the way around
I have a convection oven with a small fan in the back. It cooks my meat beautifully.
I put red pepper on everything!
Capsicum (Cayenne) and Comfrey Root are the two known cell travelers in the botanical kingdom. Cayenne goes to wherever it is needed and attacks the issue, be it infection, blockage or disease. It regulates the heart, normalizes the BP, aids digestion, fights off sickness cleans the arteries and combines with other herbs to intensify their effects.
Ya, me too. I love the shit! The health benefits are awesome to. Cajun and creol food has a boat load of it and I can cook it all. Big Daddy Aaron Mcphearson has some awesome cajun and creol recipies. His cajun shrimp is the hottest, even I drink a glass of milk with that breakfast!I also have one and am very thriled with it. Cuts down time and every thing stays moist, awesome. Along with my 15k btu burners I can cook blackened or what ever I want with near proffesional equipment. i am very happy with my stove. That 15k btu burner seals those spices and moisture in to create some of the best cajun food available. God I love red pepper!!!!!!!!!!!!!!!!!!!!!!I have a convection oven with a small fan in the back. It cooks my meat beautifully.
I put red pepper on everything!
Capsicum (Cayenne) and Comfrey Root are the two known cell travelers in the botanical kingdom. Cayenne goes to wherever it is needed and attacks the issue, be it infection, blockage or disease. It regulates the heart, normalizes the BP, aids digestion, fights off sickness cleans the arteries and combines with other herbs to intensify their effects.
Chew on a fresh Carolina reaper if ya want the true benefits of capsaicin.
Tell me, the old fool, where the fire should be for cooking:
- from below
- on the side
- from above
You should understand that Selivan does not ask simple questions