How do you like your burger and steak done?

fknhippie said:

if my son is over for dinner, he'll threaten to beat me if I use soap..so I make him clean them.

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SlinkyRedfoot said:

Just don't be an asshole.

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4down20 said:

They are called Checkers in Alabama and they are pretty good.

Similiar to Arby's fries.

I buy those in the supermarket and enjoy them from time to time. My wife doesn't like them as much as I do, so we don't get them that often. Plus, I've been on a diet lately and french fries aren't a common menu item for me.

Worth trying IMO if you like seasoned fries.

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Omar 382 said:

Hmmmmmmmmmmmm

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SlinkyRedfoot said:

Same here. I've also found you can often clean them up with out heating them if you clean them right after you eat so they're still warm.

I made the mistake of letting one sit overnight once. Total pain in the ass to clean.

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jonvi said:

I use the grill for steaks....almost always. And when I feel fancy...and have the time, I break out the charcoal. For me a grill provides a better taste to meat.

I use the cast iron when I want something browned or blackened cause they really put a good char on the outside of meat. Burgers do well in a cast iron pan. Fish too.

As far as cleaning, I just add water to the pan and heat it up, using a spatula to scrape the bits off. Then wipe it down with a paper towel. Then I wipe in a spritz of olive oil to keep it seasoned.

I never use dish soap on my cast iron pans.

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Omar 382 said:

There's a Checkers right across from this hotel I always stay in in Augusta. Never been though

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SlinkyRedfoot said:

Alright, @jonvi. You think it's funny that I had a hard time cleaning a cast iron pan? Well, I just went over to your "I got stung by bees" thread and LOL'ed.

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SlinkyRedfoot said:

Yeah, the blackened is what I go for. Ideally, I like my filets Pittsburgh rare, which has a kind of blackened crust, and then rare in the middle. It's hard to do properly at home because you need to get the pan hotter than hades.

Next time I try it, I'm going to take the steak straight from the fridge to the pan, hoping that the cold steak will give me a few extra moments to sear the sides while leaving the center rare.

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jonvi said:

I was laughing at leaving one grimed up overnight. Yep...not a good practice.

And the yellow jackets kicked my ass.

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Scapegoat said:

I was asked to 'cook' some like that when I was 17 and couldn't believe people would eat it that way.

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SlinkyRedfoot said:

Yeah, the blackened is what I go for. Ideally, I like my filets Pittsburgh rare, which has a kind of blackened crust, and then rare in the middle. It's hard to do properly at home because you need to get the pan hotter than hades.

Next time I try it, I'm going to take the steak straight from the fridge to the pan, hoping that the cold steak will give me a few extra moments to sear the sides while leaving the center rare.

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Edonidd said:

I went out with this girl to a fancy steakhouse when I was somewhere in the 16-20 age group. She claimed she had been there before and that it was famous for their steak tartare, but that it was too big for one person to eat. So how about we just get an app, split the entree and if I "thought I needed it" I could get an extra side.

I really hope that bitch is dead by now, because she really deserves to burn in hell for as long as possible. That was some straight evil shit.

As a young guy looking to get laid, obviously you agree to anything a pretty girl tells you to do. So there I am a 200 pound teenager with a metabolism high enough that I should have been deciding between 3 or just 2 entrees. Plus a couple apps and all the sides. And now I'm excited because I'm at a fancy steakhouse, and they're famous for some kind of fancy steak I've never even had before. And then I get stuck sharing a fucking 10 ounce portion of God damned dog food and I gotta pay for the whole thing, and then still be pleasant to this conniving whore just so I can cash in on the date.

Awful memories and maybe a bit of a tender subject still.

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