What's On Your Plate???

[OakleyFrankFMJ]

Just because he doesn't know of any doesn't mean there aren't any out there...

Who knows how many there are out there? I could probably start my own baseball LEAGUE.

 

[Litos]

 

[kronin323]

Who knows how many there are out there? I could probably start my own baseball LEAGUE.

If I was omnipotent, there'd be this strange phenomena where every hottie to show up on TV or in movies wakes up one day shortly afterward to find herself pregnant...

 

[702baby]

 

[kronin323]

Here is mine.View attachment 172469

Here's The Other Kid now at eight months, very proud of herself for getting to a standing position by herself...

But she fell asleep at dinner last night...

 

[discodave]

Here's The Other Kid now at eight months, very proud of herself for getting to a standing position by herself...

View attachment 172661

But she fell asleep at dinner last night...

View attachment 172662

Cute kid man!

 

[kronin323]

What's this??? Filet Mignons, cut from beef tenderloin, the most tender cut of beef. And what's that, the sticker on the left? Why, it's a USDA Prime grade, the highest grade, of which less than 3% of beef is rated and mostly ends up in restaurants. This is the best of the best. And thanks to Sams Club, I got these for 20% - 25% of what it would cost at a steakhouse...

A topic that's debated around cooking steaks - do you let them sit out 20-30 mins to warm to room temperature first, or cook them while they're still refrigerator-cold? Most will say let them sit out first, but really it depends on the situation - if you want them cooked med-well to well, yes, let them sit out, it'll make it easier to cook the center without overdoing the outsides. But if you like rare to med-rare, It's actually better to keep them refrigerated, so you can get a nice sear on the outside without overcooking the center.

But Filet Mignons are pretty thick cuts so in this case I let them sit out even though I'm going for rare and med-rare; I don't want a half inch of well-done edges just to get them warmed through, much less cooked to med-rare.

For me, it's real easy - I like mine "blue" rare; just sear it for a couple minutes on each side then throw it on a plate. I don't understand why so many places overcook my steak; the difficulty is getting to the right cook temp after searing, and they don't have to mess with that with mine...

But for The Wife, I don't want to try to get the center med-rare using the grill; it'll overcook the outsides too much. So I just use the grill to sear both of them. While mine then goes right on the plate, hers goes into a 425 degree oven to finish it off. It should take about six minutes, but with this I'm leaving nothing to chance, cooking it with a probe thermometer so I can pull it at a perfect 145 degree med-rare...

And there you go, served with blanched French green beans topped with beurre blanc...

Now, it's more difficult to see the difference in these pics than real life, but here's mine, a nice sear on the outside but a red, raw center...

While The Wife's is a nice deep pink with a more cooked texture, perfect medium rare, yet the cook is uniform throughout most of the steak; not a thick overcooked strip around the edges, just a nice sear...

And OMG, they were melt-in-your-mouth delicious!!!

And since I have two left and I don't want to freeze them, we're having this again on Wed, too...

 

[YakuzaFloralGangsta]

Carpacchio and grilled Scampis

 

[kronin323]

Carpacchio and grilled Scampis

View attachment 172676

View attachment 172677

I love me a good carpacchio...

 

[YakuzaFloralGangsta]

I love me a good carpacchio...

It was delicious