Before • After

[Jim Lampe]

¸,ø¤º°`°º¤øøø••BEFORE••øøø¤º°`°º¤ø,¸

sweet onion halved in a mixture of butter, olive oil, balsamic vinegar, vermouth, sugar, salt + pepper.

baby Yukons halved sittin' on pats of hand-churned butter in a CIS.

baby portabella mushrooms sliced in hand-churned butter in a CIS.

two eight ounce chuck-eye steaks chucked in EVOO then seasoned with my favourite steak seasoning.

¸,ø¤º°`°º¤øøø••AFTER••øøø¤º°`°º¤ø,¸

Thank you for your visit!

 

[Scotty W.]

Jim,

I don't know how you do it but you have again. Everything sounds and looks delicious. Question. Do you hand carve the chuck eye steaks from a chuck roast or does your butcher sell them already cut! I've never seen that cut around here.

Scotty W.

 

[Ed M.]

Awesome looking plate of food Jim. I love me some chuck-eyes, and you certainly nailed everything on this cook.

 

[Geir Widar]

Once again, a fantastic meal as usual! What did your guests think of their plates?

Mr. Lampe, you are giving me new ideas every day. Those unions must be great!

 

[Mark Skeet]

Great looking meal Jim! The steak and sides all look perfect as usual.

 

[Dom R]

I'm calling the food network and telling them they should give Jim a show.
Your posts are better then half the stuff on there.

 

[Steven A]

Looks awesome. I never made chuck eyes.I think I've got a mistaken belief that chuck does not make for a good steak. Guess I'm wrong. Have to look out for these. Restaurant Depot is calling!

 

[Mike Coffman]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dom R:
I'm calling the food network and telling them they should give Jim a show.
Your posts are better then half the stuff on there. </div></BLOCKQUOTE>

I have already called!!

Jim you are hired! Fantabulous meal again!

 

[Rob M]

You are Lucky you live a couple thousand miles away from me, cause I would just happen to be in the neighborhood around dinner time a LOT whenever I see smoke or smell good cooking!

Another Great J.L. cook!

 

[Pat Smith]

Steven A - chuck eyes are wonderful grillin' steaks. Same muscle as the rib-eye but forward into the chuck instead of behind the shoulder in the rib sub-primal. Usually cut into steaks about 8 oz each, they are very flavorful, only marginally more "chewy" than rib-eyes and usually a bargain compared to ribeyes. I buy them whenever I can get them a couple dollars a pound less than ribeyes.


Sorry Jim - don't mean to hijack the post - fantastic looking steaks and great post - as usual!

Carry on!

Pat

Pat

 

[Russell McNeely]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dom R:
I'm calling the food network and telling them they should give Jim a show.
</div></BLOCKQUOTE>

I'd watch it! Another terrific cook Jim!!

 

[Shaun R]

Another great looking plate Jim! It looks like the 26er was commissioned for this cook.

 

[George Curtis]

sometimes i get scared of titles like that, especially from jim. the after part is what gets to me.

 

[Allan_F]

Jim,

Looks great as always!

What size CI skillet are you using?

 

[John Solak]

That is one fine looking plate!

 

[Jim Lampe]

holeySmokes guys! Thank you all for your very kind words

i appreciate them all very much

Allen, a small 8 inch skillet was used for the Yukons and an oval server, both by Lodge, was used for the 'shrooms.

no sweat Pat, i thank you for the help

i could not have 'splain it better!

Thank you all once again for your very nice comments!

 

[Dom R]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
sometimes i get scared of titles like that, especially from jim. the after part is what gets to me. </div></BLOCKQUOTE>

I too was scared when I read the title. Scared our Lampe was going on a diet or becoming a vegetarian or something crazy like that.

 

[Jim H.]

Naah. No worries Dom. I think that Mr. Lampe wouldn't give up his usual fare for anything.

Outstanding as always, Jim. I find myself forgetting to take pics at various stages when I am cooking. Maybe I need a script, just something to say "take picture here" when I am getting a meal together, but ours are usually sort of spur of the moment decisions as to what to cook, so I am usually doing good to remember to take a pic at all.

 

[Wolgast]

Everything looks Delish Jim! Really dig the sides on that plate...But the Star is the protein ofc!

 

[Arwin]

I didn't know what i was going to see while reading te title, but man I'm glad that I clicked on it!
That's a great meal!