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Posts By timdallinger
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Food and Drink Board
re: I don't understand the tomahawk ribeye? - timdallinger
I think the rise in popularity is due to food blogs and sharing on other Internet platforms. This cut photographs really well. There is something about meat seared on a bone that is appealing in a very primal manner. I believe this trend has also affected beef back ribs. They used to be incredi...


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Food and Drink Board
re: I don't understand the tomahawk ribeye? - timdallinger
[quote]ask this guy[/quote] It's presentation. It really serves no other purpose. However, I save all my bones and make stock so nothing goes to waste. ...


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Food and Drink Board
re: We need a Panera in Billings, Montana! - timdallinger
I passed through Billings. I was a big fan of the atmosphere and beer at Uberbrew. The food was ok. Montana is spectacular....


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Food and Drink Board
re: Culinary Photographers? Food and Drink Board Cookbook Cover... - timdallinger
[quote]Hey swim. Welcome to the food board[/quote] Thank you, sir. Berg, the TigerDropping ambassador! I've been around the FDB for a while. Lurked forever. Followed Arse. Read every Cajun dish thread. I also started chronicling adventures in grilling and barbecue....


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Food and Drink Board
Culinary Photographers? Food and Drink Board Cookbook Cover... - timdallinger
Do we have any photographers on the Food and Drink board? I was a big contributor to the Fark Board at one time. I still do some photoshop work but don't post much on that board any longer. While browsing the [b]TigerDroppings Recipe Book V6[/b], I had an idea. I thought I might do some graphi...


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Food and Drink Board
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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Food and Drink Board
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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Food and Drink Board
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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Food and Drink Board
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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Food and Drink Board
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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Food and Drink Board
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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Posts By timdallinger