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It does, doesn't it? But definitely cut from Choice. It was only that marbled on one side. Can't remember if it was the small side or long side. I cut it open and was like, dang, this is more marbled than the side of prime! Thats why I took that shot. But only about 1/3 of the side was that...

Ok, excellent point. Do not want any food particles, dust etc sticking to the pan (which is also why she said never to store the pan in oil, it gets sticky, stuff gets stuck, then becomes a part of the seasoning). Been meaning to try some Frantoia olive oil that Eric Ripert chose on his show...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Reid Smith: I'm curious about getting USDA Prime beef strip steaks from a concern like Costco for $11/pound. I know of no place to get Prime beef...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: odd rules. i guess the weber grate was dirty so the inspector freaked. </div></BLOCKQUOTE>My first assumption was open flame, smoke etc...

Thanks Kevin, that post cleared up a lot of stuff for me. And boy does that grate look beautiful! Yes the post did not contemplate unrefined oils, but those are usually more gourmet oils anyway correct? I would not want to use expensive oils on this pan. I'd definitely run to your local grocer...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">the comment. I've been reading up on it too and believe you are correct, and that my terminology is in error. I need to do some digging, especially from Alton Brown where I...

me too. however, I'm cautiously optimistic. My new foodsaver has a slot (not a hinged opening) with auto seal...I'm wondering if four layers will fit and can be heated through. </div></BLOCKQUOTE>Me too. I got a screaming deal on a vertical sealer, so I bought it, even though I was looking for...

I must get me some barkeepers friend, not only for my stainless stuff but I hear it works well on copper (I just picked up some mauviel pieces). I also hear WD40 works great on stainless. Do not use it on cooking surfaces obviously. But Ive read it cleans it right up. So just use them on outer...

Not exactly getting the wet aging part. it sounds like you are still dry aging the meat. Especially when you talk about moisture loss, as wet aging is usually in it's original cryovac packaging. There is no moisture loss. I bought a whole side of ribeye from Costco and threw it in my mom's...

I was going to provide a link about chao vs. bao stir fry but you've got it all covered

The best instructions I've come across was on Chowhound. It was a thread titled "Seasoning Cast Iron without Crisco." http://chowhound.chow.com/topics/433869#2875040 It's about the most complete and informative post regarding seasoning I have ever read (and I've read quite a few) so I saved...

this is all I found </div></BLOCKQUOTE>That does it. I'm trying it.

Hmm, that video (and followup video) seems pretty legit. I notice in the picture above and the followup video http://www.youtube.com/user/fo...search/7/-SaRVzpyVQ8 That the meat doesn't take on a crimson red color inside like some of the other dry aged stuff I've come across. I wonder if it...

Darnit Kevin, you had to go and clarify so now, I guess I have another doohickey I want to buy then. I'd have to guess learning with stones is the best (reprofiling, fixing chips etc.) but the Apex sure is convenient. I guess you can put a low grit on there to do simple angle changing...

What are the angles on the Apex's? These are recommended quite a bit by knifenuts for those who want a system. But once you get hooked on the sharp edges of your knife, as you are visiting a BBQ forum I'd assume some of you (not all) will get hooked on the screaming edges you can put on your...

I got what I think is the V3480, which is a white version that looks like the V3840. When I compare the two on the foodsaver sight, all it says is I'm missing a retractable hose. http://www.foodsaver.com/Produ...id=c&cid=87&pid=6703 Is this model any good? Am I missing anything big without...

First time I encountered membrane less ribs it was also from Costco, maybe 2-3 years back. Not knowing anyone bothered to remove it, I peeled and peeled until the top rib fell out. I realized there was no membrane. Now I can spot it easily.

Kicking myself in the butt for missing out on a bar-b because I was too lazy to drive 20 miles in traffic after a long day. ****.

Sambal oelek usually is much stronger than Sriracha in my experience. I've had both in my household since I was a kid. So be careful using the same amount, at least I would. I can cover my bowl with sriracha, literally a blanket of red over my food. Not the same with Sambal.

Right now for some reason, All-Clad is running a promotion on their 12" stainless skillet with lid. I got it for $80 from here: http://www.abt.com/product/41842/All-Clad-51125.html But that was two days ago, it appears it went up to $90. Keep in mind the pan usually goes for $120 or more and...