You Know What Really Grinds My Gears....The Sequel!

[burn_this_city]

Button fly when you really have to go.

[Raekwon]

I would think up some more but I already have too much on my plate.

[Coach]

Originally Posted by lazypucker

For some reason our office is notorious of using these phrases during meetings:

- We can't put the cart in front of the horse
- There are many ways to skin a cat
- You have to learn the tricks from the old dog
- We will cross that bridge when we get there, and many more...

I feel like I work in a farm!

Is George W Bush your manager?

[Huntingwhale]

I recently bought a water resistant jacket, but today I wore it and noticed that there is no breast side pocket in the interior of the jacket. Only the normal side ones on the outside. That GMG since I like to put stuff in there and now I can't. I have to either put it in my side pockets, or hold onto it.

It also GMG when last night, I wanted to bbq a steak on the bbq and I ran out of propane 2 minutes in. I was forced to cook oven baked steak, which tasted like ass. That GMG.

[Hockeyguy15]

Originally Posted by Huntingwhale

It also GMG when last night, I wanted to bbq a steak on the bbq and I ran out of propane 2 minutes in. I was forced to cook oven baked steak, which tasted like ass. That GMG.

Always have a back up propane tank.

You're doing the steak wrong in the oven then. When in a pinch, put some butter or oil in a pan and get it hot. Throw in some garlic and fresh herbs (if you have any) and then sear the steak on all sides, if that doesn't cook it to your desired temp throw it in the oven at 350 until it's done the way you want.

[Igster]

Yeah. A hard sear on both sides in olive oil and then in the oven. 350 to 400. We cook our steaks like this all the time. We have a couple of oven ready frying pans that do the job. Most restaurants do steaks this way and they turn out awesome.

[DownhillGoat]

Originally Posted by Igster

Most restaurants do steaks this way and they turn out awesome.

Ever since switching to cast iron/oven I rarely ever bbq steaks. So delicious.

[Hockeyguy15]

Originally Posted by kunkstyle

Ever since switching to cast iron/oven I rarely ever bbq steaks. So delicious.

I still would rather BBQ them. Less mess to clean up, the house doesn't smell like steak for a day, don't have to turn the oven on in the summer.

[DownhillGoat]

Originally Posted by Hockeyguy15

the house doesn't smell like steak for a day

You say that like it's a bad thing!

[AcGold]

Originally Posted by rotten42

Everything happens for a reason




I hate that phrase because many people use it as an excuse to justify poor actions/decisions.

That's true, it should be followed up by

the reason being I learned from my mistakes and will change my behavior accordingly

[The Yen Man]

Now, that we're heading into another free agency season, there are going to be some crazy contracts dolled out for mediocre players, and then we'll have the inevitable "why did we have a lockout!" complaint cropping up again. The complaint makes absolutely no sense.

I'm not sure why the lockout was such hard concept to grasp for some people. It doesn't matter what crazy contracts are given going forward, it doesn't change the size of the pie for total salaries.

[MoneyGuy]

Originally Posted by Hockeyguy15

Always have a back up propane tank.

Or a guage on your tank.

[GoinAllTheWay]

Originally Posted by Igster

Yeah. A hard sear on both sides in olive oil and then in the oven. 350 to 400. We cook our steaks like this all the time. We have a couple of oven ready frying pans that do the job. Most restaurants do steaks this way and they turn out awesome.

How long in the oven for Med assuming steak is an inch thick? Is the olive oil already in the pan or brushed on to the steak?

We like to eat at ceasers steak houes from time to time and it drives me nuts how easy they make it look.

I'd LOVE to be able to figure out how they achieve that delicous crust on the outside. I've seen them put steaks on numerous times but they don't seem to have any oil on them. They just chuck them on and sprinkle some spices on top and walk away.

[Igster]

Originally Posted by GoinAllTheWay

How long in the oven for Med assuming steak is an inch thick? Is the olive oil already in the pan or brushed on to the steak?

We like to eat at ceasers steak houes from time to time and it drives me nuts how easy they make it look.

I'd LOVE to be able to figure out how they achieve that delicous crust on the outside. I've seen them put steaks on numerous times but they don't seem to have any oil on them. They just chuck them on and sprinkle some spices on top and walk away.

I coat them in olive oil and then spice and leave them out to get to room temp. I then ensure the pan is hot and sear each side for 1 minute. Then in the oven (I usually do 400, while most seem to like 350). For an inch think, I would say if you want medium rare, about 4 minutes a side @ 400, maybe 5.

[Hockeyguy15]

Casear's does them on a grill, not in a pan I thought.

[ken0042]

Originally Posted by MoneyGuy

Or a guage on your tank.

What kind do you use? I haven't found one that works well; as they measure the pressure coming out of the tank- and the pressure coming out of the tank doesn't change until the tank is almost empty.

[taco.vidal]

How are you able to get your pans hot enough to sear using olive oil given olive oil's low smoke point?

[Igster]

Originally Posted by taco.vidal

How are you able to get your pans hot enough to sear using olive oil given olive oil's low smoke point?

Good pan?

Dunno...higher heat on an element on the stove and the sear is awesome.

[squiggs96]

Originally Posted by taco.vidal

How are you able to get your pans hot enough to sear using olive oil given olive oil's low smoke point?

Turn burner on high. Put pan on burner. Wait.

Am I missing something?

[northcrunk]

Originally Posted by squiggs96

Turn burner on high. Put pan on burner. Wait.

Am I missing something?

You never want to heat an oil over it's smoke point:

http://en.wikipedia.org/wiki/Smoke_point

Gives the meat a bad flavour.