Blue Gartr Meal Time: Bacon optional? Bacon required.

[Boyiee]

FUCKING DO IT

[dasva]

Idk how your cast iron looks, but mine is well seasoned with years of use. I don't wanna ruin it by making a sauce only to have to clean out the pan afterwards for normal use again. Even that first sauce would suck cause of all the delicious burnt caked shit on it that doesn't affect searing but would affect sauces. The bottom of the grooves are a yummy mix of different oils and butters over time and I love searing with it, but anything liquid is just a no go with the pan.

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Wouldn't ruin it. Even very mild soap and soft brush wouldn't ruin a good season. But yeah if you did do a sauce you'd have to clean well enough to probably get some of those leftovers in there out. And then half to dry it immediately and re oil which is quite the hassle. Also mine doesn't have grooves . Now I want a cast iron with grooves.

[Salodin]

Grooves rock man but a bitch to clean. I scrape out the burnt shit from time to time but it's never enough.

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[Zetanio]

Grooves are not that good and impossible to keep clean.

[Salodin]

Fuck you I like my dirty ass impossible to clean grooves. Plus those grill lines look so professional.

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[Tokitoki]

I have a cast iron that I use for bacon and other shit like that, then I have a second, larger enameled cast iron I use for the not meats and stuff. Other than them being heavy as hell compared to my other pans, and a pain in the ass to clean in a bathroom sink as I currently have no kitchen cabinets, counters, or sink, I completely prefer to use them over anything else I have. Including stainless pots and pans.

[Zetanio]

I think grill lines look stupid. Crosshatching is for bitches. Full sear on full surface pls.

[Salodin]

Fancyyyyyyy

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[Zetanio]

I know I am. I prefer full seared crust and not gaps of unseared lameness!

[Salodin]

But without the grill lines you don't know how to cut your next bit sized cube of steak.

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[Serra]

i made too mcuh stock people.

I'm gonna be honest, making too much stock and not knowing how to store it preventing me from making stock for years. Just never crossed my mind to google it..

[Zetanio]

Freeze it in ice cubes or in plastic containers.

[mallister]

did maybe the best steak i've ever made today. reverse seared a couple of thick ribeyes on the smoker. just salt/pepper/garlic on the meat, pecan smoked at 225 for eh, i dunno, hour and a half? until 105F. rested it, brushed with oil, 3 minutes a side on the broiler in the oven until 130F.

it was overdone for us, just the other side of medium rare, but no one cared. my daughter straight up drank the juice off the plate. in the future, will do just 2 min. per side on the smoker. 3 is too much.

[mallister]

did smoked ahi tuna steaks for dinner. they were nothing like what i expected, but still pretty good. i want to try again with a different recipe.

[Zetanio]

Smoked ahi actually sounds pretty terrible.

Sear that bad boy hot and fast. 90 seconds a side tops.

[mallister]

My daughter just had the last tuna steak and is foaming at the mouth about how great it was. I think I liked it least out of everyone that tried it. It was just very different than how I thought it was going to be so it was a bit jarring.

Will do over with a different setup.

[Salodin]

Tuna steak with a salad and Asian ginger sauce is the bees knees. I just suck at buying fish so I never try it at home =(

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[dasva]

So last weekend decided I need to get better at mixing different cheeses together and with other stuff. So pre cheat day got some cheese to experiment with the next day put what I learned into practice. Side note an oddly large portion of this came from my target. They have the normal dairy and cheese section and then a spot that has a lot of better cheeses including the Kerry Gold.



After a bit of experimenting and making my stomach rumbling as hell finally was ready to make some grilled cheese.

Left: Mozzarella, Smoked Provolone, pepperoni (really need to cook this first I think since it just gets soggy inside), garlic salt, herb de provence and oregano and some of that asiago/parm/romano mix.
Right: Mushrooms sautéed in butter, garlic, garlic salt and thyme (and was supposed to be shallots too but I forget I had bought them earlier that week), Brie, Smoked provolone and Gruyere



Left: Oven roasted garlic cloves, white cheddar, Smoked provolone, goat cheese crumbles
Right: Sharp yellow cheddar, smoked provolone, thyme, salt



Seems messed up on this pick so you can't see the one on the right that well but
Right: Sautéed/blackened red bell peppers in avocado oil, mozzarella, cumin, salt and cayenne
Left: Yellow onion sautéed in butter then caramelized with some brown sugar/ decent balsamic, Brie, Gorgonzola (only a little bit. goddamn this cheese has proven tricky to work with), and Gruyere.



Also picked up some creamy basil tomato soup from Costco. Was decent but was a bit watery and missing a little something so added some parmesan and heavy cream. Boy was it rich but delicious. In a surprise the bell peppers were amazing in the soup. Gotta thank my food test subject for showing me that lol




Edit: Forgot. Bread was a sourdough asiago. And we had a sweetish apple cider that paired really well with all the cheese

[Zetanio]

fam I am now very hungry.

[Boyiee]

Literally staring at my orange and banana I brought to work tonight like why.