I still had 3 whole eye fillets that I had to cut up, so that was done
first resulting in one huge bowl of steaks, and another smaller bowl of
the offcuts that will be used in stirfries etc.


http://i44.tinypic.com/2nvuiok.jpg


The two steaks the SO selected.......

http://i40.tinypic.com/35244ra.jpg


This is what I call my 'griddle' pan......

http://i44.tinypic.com/10e1lwl.jpg


and this is my plate, the salad is home grown avocados, mandarins, lebo
cues, crispy leaf, with Paul Newmans Roasted Garlic dressing... and I
added some garlic butter to the steaks after the pic :-) The steaks don't
look that big there, but they are actually about an inch thick. They were
as tender as anything!! :-)

http://i39.tinypic.com/2n199hd.jpg


The SO had the same, 'cept she had Maggie Beers Fig Vino Cotto for her
dressing.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
PeterL > wrote:

> I still had 3 whole eye fillets that I had to cut up, so that was done
> first resulting in one huge bowl of steaks, and another smaller bowl of
> the offcuts that will be used in stirfries etc.
>
>
> http://i44.tinypic.com/2nvuiok.jpg

Some good lookin' dead cow there!

>
>
> The two steaks the SO selected.......
>
> http://i40.tinypic.com/35244ra.jpg

Almost lean enough for tartare. ;-d

>
>
> This is what I call my 'griddle' pan......
>
> http://i44.tinypic.com/10e1lwl.jpg

Those seem to be getting very popular. I don't own one and use
the electric grill instead.

>
>
> and this is my plate, the salad is home grown avocados, mandarins, lebo
> cues, crispy leaf, with Paul Newmans Roasted Garlic dressing... and I
> added some garlic butter to the steaks after the pic :-) The steaks don't
> look that big there, but they are actually about an inch thick. They were
> as tender as anything!! :-)
>
> http://i39.tinypic.com/2n199hd.jpg

Oy. That's enough for 4 meals for me!

>
>
> The SO had the same, 'cept she had Maggie Beers Fig Vino Cotto for her
> dressing.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Mon, 25 May 2009 02:06:50 -0500, Omelet >
wrote:

>In article >,
> PeterL > wrote:
>
>> This is what I call my 'griddle' pan......
>>
>> http://i44.tinypic.com/10e1lwl.jpg
>
>Those seem to be getting very popular. I don't own one and use
>the electric grill instead.

I had one of those. It was such a bitch to clean, I gave it to our
son-in-law. Now it's his problem. LOL!

Carol

--
Change "invalid" to James Bond's agent number to reply.

In article >,
Damsel > wrote:

> On Mon, 25 May 2009 02:06:50 -0500, Omelet >
> wrote:
>
> >In article >,
> > PeterL > wrote:
> >
> >> This is what I call my 'griddle' pan......
> >>
> >> http://i44.tinypic.com/10e1lwl.jpg
> >
> >Those seem to be getting very popular. I don't own one and use
> >the electric grill instead.
>
> I had one of those. It was such a bitch to clean, I gave it to our
> son-in-law. Now it's his problem. LOL!
>
> Carol

Was it cast iron?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet > wrote in newsmpomelet-54CB6A.02065025052009
@news-wc.giganews.com:

> In article >,
> PeterL > wrote:
>
>> I still had 3 whole eye fillets that I had to cut up, so that was done
>> first resulting in one huge bowl of steaks, and another smaller bowl of
>> the offcuts that will be used in stirfries etc.
>>
>>
>> http://i44.tinypic.com/2nvuiok.jpg
>
> Some good lookin' dead cow there!


It's amazing such a tough creature can have such really tender meat in it
:-)


>
>>
>>
>> The two steaks the SO selected.......
>>
>> http://i40.tinypic.com/35244ra.jpg
>
> Almost lean enough for tartare. ;-d



Hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

Now there's a thought. Neither of us have had it before, and on the
'MasterChef' the other night one of the contestants made tartare in the
challenge.... and won!!

http://www.masterchef.com.au/episode-24.htm

Chris is the tattooed dude wearing the funny hat at the front of the pic.

It was quite funny....... he got cheese and beer out of the pantry, and
when the judges asked him what he was going to do with it, he said "Eat it
and drink it!!".


>
>>
>>
>> This is what I call my 'griddle' pan......
>>
>> http://i44.tinypic.com/10e1lwl.jpg
>
> Those seem to be getting very popular. I don't own one and use
> the electric grill instead.


I love the cast iron cookware. I've been using cast iron for about 30
years.


>

>>
>> http://i39.tinypic.com/2n199hd.jpg
>
> Oy. That's enough for 4 meals for me!
>



It's half a plate of salad and a couple small pieces of steak!!



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Omelet > wrote in newsmpomelet-5EE8EA.11365825052009
@news-wc.giganews.com:


>
> Was it cast iron?


They are the easiest to use, and to clean, if you have at least half a brain.

I just let it cool, then run some hot water over it and hit it with a bristle
brush. Easy as.


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
PeterL > wrote:

> >> http://i44.tinypic.com/2nvuiok.jpg
> >
> > Some good lookin' dead cow there!
>
>
> It's amazing such a tough creature can have such really tender meat in it
> :-)
>
They are rather tasty. Just wish feed lots were not so...

Nevermind. <g>

> >>
> >> The two steaks the SO selected.......
> >>
> >> http://i40.tinypic.com/35244ra.jpg
> >
> > Almost lean enough for tartare. ;-d
>
>
>
> Hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
>
> Now there's a thought. Neither of us have had it before, and on the
> 'MasterChef' the other night one of the contestants made tartare in the
> challenge.... and won!!
>
> http://www.masterchef.com.au/episode-24.htm
>
> Chris is the tattooed dude wearing the funny hat at the front of the pic.
>
> It was quite funny....... he got cheese and beer out of the pantry, and
> when the judges asked him what he was going to do with it, he said "Eat it
> and drink it!!".
>
>
Smart man. <giggles>

> >>
> >> This is what I call my 'griddle' pan......
> >>
> >> http://i44.tinypic.com/10e1lwl.jpg
> >
> > Those seem to be getting very popular. I don't own one and use
> > the electric grill instead.
>
>
> I love the cast iron cookware. I've been using cast iron for about 30
> years.
>
Ditto here. If it's really sticking, just needs a bit of TLC, and
seasoning.

>
> >>
> >> http://i39.tinypic.com/2n199hd.jpg
> >
> > Oy. That's enough for 4 meals for me!
> >
>
>
>
> It's half a plate of salad and a couple small pieces of steak!!

I no longer eat very much. Probably never will again...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
PeterL > wrote:

> Omelet > wrote in newsmpomelet-5EE8EA.11365825052009
> @news-wc.giganews.com:
>
>
> >
> > Was it cast iron?
>
>
> They are the easiest to use, and to clean, if you have at least half a brain.
>
> I just let it cool, then run some hot water over it and hit it with a bristle
> brush. Easy as.

Depends on how well seasoned it is. I do the same thing for the most
part. My pans are well seasoned so it just depends on whether or not
I'm cooking eggs. Even in the best seasoned pan, scrambled eggs tend to
stick a bit, but a quick addition of cold water to a hot pan fixes the
issue.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Tue, 26 May 2009 17:43:24 -0500, Omelet >
shouted from the highest rooftop:

>Depends on how well seasoned it is. I do the same thing for the most
>part. My pans are well seasoned so it just depends on whether or not
>I'm cooking eggs. Even in the best seasoned pan, scrambled eggs tend to
>stick a bit, but a quick addition of cold water to a hot pan fixes the
>issue.

We use well-seasoned cast iron for meat (including fish) and non-stick
for eggs ... unless we're serving bacon and fried eggs. In that case
we cook the bacon in cast iron and fry the eggs in the bacon fat.
Opps, drooling again ...

BTW - I just thought about our cast iron and the youngest pan is 32
years old and a few used to belong to my wife's mother in the 1940's
and probably came from *her* mother.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

In article >,
bob > wrote:

> On Tue, 26 May 2009 17:43:24 -0500, Omelet >
> shouted from the highest rooftop:
>
> >Depends on how well seasoned it is. I do the same thing for the most
> >part. My pans are well seasoned so it just depends on whether or not
> >I'm cooking eggs. Even in the best seasoned pan, scrambled eggs tend to
> >stick a bit, but a quick addition of cold water to a hot pan fixes the
> >issue.
>
> We use well-seasoned cast iron for meat (including fish) and non-stick
> for eggs ... unless we're serving bacon and fried eggs. In that case
> we cook the bacon in cast iron and fry the eggs in the bacon fat.
> Opps, drooling again ...

I am reconsidering a non-stick pan strictly for Omelets.

>
> BTW - I just thought about our cast iron and the youngest pan is 32
> years old and a few used to belong to my wife's mother in the 1940's
> and probably came from *her* mother.

I have some Griswolds that were inherited from Grandma on my mother's
side. They are at least 60+ years old.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Christine Dabney > wrote:

> On Wed, 27 May 2009 10:55:55 +1200, bob >
> wrote:
>
>
> >BTW - I just thought about our cast iron and the youngest pan is 32
> >years old and a few used to belong to my wife's mother in the 1940's
> >and probably came from *her* mother.
>
> I have a cast iron pan that came from my grandmother. It is well over
> 50 years old...and has a wonderful patina. My mother had it before
> me, and used it for years herself. She gave it to me when I moved out
> on my own after nursing school, to help me set up my own kitchen.
>
> Christine

How do you like it?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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