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Old 06-13-2007, 11:22 AM   #11
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bucky, almond oil is great at higher temps, i stir fry with it

bucky, thanks so much dude...i will just carefully look at the bottom of the steak to see what color it's turning...you're right, i'm worried!

For one, it's gonna be like 60-75 bucks of meat, for another, i am cooking to IMPRESS. I have made these people my filets before and they raved about them to a friend, now i am cooking for a crowd. Not used to it. Ive never cooked for this many people.

June, lol @ emergency room. talk about worst case scenario...

thanks alot guys...
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Old 06-13-2007, 11:23 AM   #12
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bucky IE Stilton/Butter compound butter

I'm going to add it at the end of the cooking on top of the steaks before i wrap it in the foil to cool/finish cooking/juices redistribute

No metal plates around here....
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Old 06-13-2007, 11:28 AM   #13
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The almond oil threw up a flag for me as well. What will it taste like after being super heated?
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Old 06-13-2007, 11:36 AM   #14
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It tastes fine. I use it all the time.
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Old 06-13-2007, 11:38 AM   #15
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Heat the pan on the med-high setting of the stove. It will be hot enpugh to sear. When you put the oil in, you will see it shimmer in the pan as a sign it's hot. When you add the steaks, you should get the sizzle you want. Then you can quickly adjust the temp up or down as needed for the sear process.
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Old 06-13-2007, 11:54 AM   #16
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always a pleasure andy
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Old 06-13-2007, 11:54 AM   #17
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jeekinz, you gotta stop eating those flags!

andy, no comment on alton?

good luck legs. man, does that sound good!
i didn't stop to think about how much dinero you're laying out for that meat. i'd be careful with it as well.
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Old 06-13-2007, 11:56 AM   #18
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BT, I agree with you about AB. He sometimes make things way more complicated than they need to be, The deep fryer rig in the yard was a hoot!
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Old 06-13-2007, 12:02 PM   #19
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I thought Alton was the one giving me tips on the port butt?
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Old 06-13-2007, 03:03 PM   #20
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You don't need to add water to the pan. Add the oil and once it's smoking the pan is ready.
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