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Posts By timdallinger
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re: Bacon gumbo - timdallinger
[quote]Anyone ever try?Sounds good but I don't want to ruin it[/quote]Yes, I've done it. I very much liked it....


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re: FDB thought on the movie "Chef"? - timdallinger
I just watched this. I loved the film. ...


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re: Alright Houston, I need a casual restaurant for this weekend. Midtown. - timdallinger
El Tiempo is excellent. Their beef fajitas are very good. The original Torchy's is located in Austin. There are a few more now. Houston and DFW locations have been impressive. A friend whom I trust raves about Corkscrew BBQ up in Spring (quite a ways from midtown). It's new though and I ha...


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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]Followed the directions exactly and this is hands down the best I've ever had a steak turn out [/quote] AWESOME! I'm glad it worked for you....


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re: salted a steak last night before grilling it - take it easy on me please!! - timdallinger
I pre-salt steaks. Much longer than an hour. I want all that surface moisture lost to diffusion and evaporation before cooking. ...


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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]solid arse post brother. i will be doing this soon.[/quote] Thank you. If you try it, let me know what you think. ...


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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote] I like to go 4 minutes on each side, only seasoning with hand crushed salt, pepper and home ground chili powder on the fat. [/quote] I feel similarly. Salt, pepper, high heat are my preferences. I know sous vide and the reverse sear are currently popular. It's just not how I personally ...


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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]Why did you use the grill? I'm guess either you needed the grill to get that high temp? Or you didn't want to smoke out the house?[/quote] Both. I don't have a gas range. I can get my grill hotter than my electric range. I wanted to mimic the effect of a hot broiler without smoking up the ap...


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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]Very nice. How long did you cook the steak on each side?[/quote] Thank you. I cooked this steak for 5 minutes per side. ...


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A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[img]http://i.imgur.com/ID20nW3.jpg width=500[/img] The butcher case didn’t have a steak with the qualities I desired. So I asked the butcher to cut this bone-in rib steak from a standing rib roast. It weighed 26 ounces and was about 2.5 inches thick. [img]http://i.imgur.com/SP0QJjV.jpg widt...


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re: Cleaning my Cast Iron skillet - timdallinger
[quote]but not get down to the molecular level. Like I said, depends on how clean and pretty you want it.[/quote] So, if one wanted the very best... Electrolysis? Anything else? What do you use to re-season? Lard? Crisco? Your insight would be appreciated. I stripped one by hand with st...


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re: A Man and His Grill: Chicken Hearts - timdallinger
[quote]What do they cost per pound? roughly how many to a pound?[/quote] That was about a pound pictured. I don't know, maybe 40 hearts or so. I can generally find them for $3.99/lb. But I've never seen them at a regular grocery store. Chicken is expensive where I currently live. This is l...


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re: A Man and His Grill: Chicken Hearts - timdallinger
[quote]How long do you cook them or to what temp?[/quote] I cook them on grill between 500 and 600°F. They cook quickly. 2-4 minutes a side, I'd guess. When the edges brown to the desired color, I take them off. I don't use a digital thermometer so I can't give you a temperature. ...


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re: A Man and His Grill: Chicken Hearts - timdallinger
[quote]'ve been thinking about making boudin with them or a chicken heart sausgage, made with course cut chicken hearts and fine cut (kind of pasty) dark meat and smoke it with pecan wood.[/quote] That sounds excellent. If you do, I'd love to see the results. ...


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re: A Man and His Grill: Chicken Hearts - timdallinger
[quote]Does it taste like regular chicken?[/quote] I think it tastes very similar to dark meat. However, the texture is different. ...


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A Man and His Grill: Chicken Hearts - timdallinger
[img]http://i.imgur.com/XFhogpz.jpg width=500[/img] Locally sourced chicken hearts rinsed under cold water and dried on a paper towel. [img]http://i.imgur.com/zQJj6u8.jpg width=500[/img] Olive oil, sea salt, coarse pepper. [img]http://i.imgur.com/siVQPsp.jpg width=500[/img] Hearts on wooden ske...


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re: A Man and His Grill: Tomahawk Ribeye - timdallinger
[quote]Do you then affectionately call the LSU coach Les Kilometers?[/quote] Excellent. ...


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re: A Man and His Grill: Tomahawk Ribeye - timdallinger
Thank you. [quote]Turns out it was Canada, eh? [/quote] Yes sir. A Texan tiger in the cold North. You'd be surprised how difficult it is to get the LSU games here. Well, maybe you wouldn't. It's just odd when everyone's entire weekend doesn't revolve around football. They sure love hockey her...


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re: High Fructose Corn Syrup - timdallinger
[quote]To say there are no studies that tie HFCS to negative health effects is a lie.[/quote] Correct. However, you're going to have a hard time finding published literature that shows HFCS is considerably worse than sugar. Even in the previously linked statement by Barry Popkin, he compares ...


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re: A Man and His Grill: Tomahawk Ribeye - timdallinger
[quote]You are basically paying for extra weight that is not edible. [/quote] True. But I save all leftover bones for stock. Chicken bones, beef bones, pork bones. My freezer looks like an animal graveyard! ...


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Posts By timdallinger