On Wed, 9 Jul 2008 13:29:38 -0700 (PDT), Sheldon >
wrote:

>On Jul 9, 11:13?am, Lou Decruss > wrote:
>> On Tue, 08 Jul 2008 21:33:49 GMT, "Michael \"Dog3\"" >
>> wrote:
>>
>> >"Frank103" > :
>> >in rec.food.cooking
>>
>> >> I was wondering what is the most expensive food you buy. The most I
>> >> pay is $16.99 for a pound of lump crab meat from Costco. It's blue
>> >> swimming crab from Indonesia distributed by Philips Food. Great taste.
>> >> I'm told that Sam's Club also sells it.
>>
>> >Halibut and sword steaks. $18.99/lb and its from the fish monger. Not a
>> >supermarket.
>>
>> That's pretty pricey. ?I made Albacore steaks from TJ's last weekend
>> and they were $6.99 frozen. ?I marinated them in a bit of soy, ginger,
>> garlic, sesame oil, and a dab of black bean sauce. ?Some of the best
>> fish I've ever had. And the price was ok too. ?Here's a picture of one
>> just after it was tossed in the pan:
>>
>> http://i35.tinypic.com/k2cx2w.jpg
>
>Why is all that water at the bottom of the pan,

No water in there. Any liquid is from the little bit of marinade that
clung to the steak.

>steam is rising like in a Turkish bath.

That's called smoke.

>And what're all those black flakes coming off the pan?

That's from the black bean sauce.

>I think that pan ain't nearly hot enough and the seasoning is coming
>off from all that water.

You hate cast anyway, so why are you worried? And that pan is more
than hot enough. That lighter area is how it came and it's a great
old pan.

Lou