subway for lunch, five guys for dinner.

sup

@Diode more so than technique, what equipment do you use and where do you get it? I want your fancy pants lifestyle tbh

Dope. The rosemary will change the flavor of the chop.

Do you keep your asparagus simple or is it well seasoned also? Looks like you feed off the marinade you used for the chop w.pepper? I'm assuming salt & butter too?

I like onion powder & garlic pepper personally.

I just wanna defend strawberry frosted mini wheats.


They deserve an advocate.

Way better than last time


Just get a YouTube cooking show if u want attention for this tho

ill allow it

your expertise is known

good thing it aint your forum tho

not sure if long troll of srs

the propane grill is a ducane affinity 4200:

http://bbq.about.com/od/gasgrillrevi...inity-4200.htm

they don't make them anymore. it was basically a weber in a cheaper brand's clothing. hell of a deal if you knew weber made them, saved a fortune over a genesis.

tbh i only use the side burner to get my charcoal chimney starter going though. way faster than newspaper.

for grilling i keep it simple. just flame roast w/ a grill pan over the grate on high heat, then use the oil&herb drizzle over it. no need to overdo it like when blanching since the flame adds some flavor on its own.

this one is tuscan so all oil, no butter

when blanching i do lemon and butter w/ the asparagus with some garlic.

I fucking hate asparagus

@Diode no troll - I like nice things. I live in a pretty dense city atm, so a grill is out of the question. What's some stovetop shit that's worth looking into? earlier you mentioned a skillet or something?

cast iron is a must, yes.

do you have natural gas or an electric stove?

gas

there are formed cast iron "grill grates" you can buy (grill on one side, griddle on the other) if you want things to look like they were grilled. pretty useless outside of appearances though.

cast iron is your bff.

that and copper if you can swing it. if not, copper core. if not, any old stainless pan will do. for quick/lazy things there are a million nonstick options.

reason for the above is distribution and conduction of heat. copper is god tier for that.

a 2qt sauce pan can also run you 400-800 dollars though :P

i don't have copper here because i still have to get an LNG line run to my kitchen. stuck with electric until then. blergh. hate it.

thanks, I'll look into it. any brands you'd recommend?

for getting started, you can't go wrong with the price/performance of lodge:

http://www.amazon.com/Lodge-Kitchen-...F8&node=297572

i have both a 12 and a 15. read up on seasoning and all that here:

http://sherylcanter.com/wordpress/20...ing-cast-iron/

once you become comfortable, start looking at flea markets and such for a legit old one that's got a couple decades of use on it :)

perfect. BOUT TO TAKE MY MEAT GAME TO THE NEXT LEVEL. appreciate it

also for chilis, soups, stocks, et. al. buy the biggest dutch oven you can afford. always porcelain coated, ideally. one of the most versatile saucepans/pots your will ever own.

I'm starting to think u just want ppl to talk to bro

I'll keep that on the back burner of house things to buy. better than a crockpot? or different use?