Thanks man, I appreciate it. Ideally I'm hoping to get rid of the ring of light pink and essentially have a blue rare with a firm crust. I have the crust down, and I'm very happy with the timing, but it's just a matter of temperature at this point I think.
No shit, this might be my favorite of what you posted. Goddamn I could eat those every day.
Great thread. I love all the pics. I can see lots of inspiration coming from this.
Well at least you're on the right track. Getting the crust and flavor right is most important. Once you get the timing down you're set.
Yep you got it! Its temperature. I was going to ask you if you were going for blue or extra blue rare. Just remember different cuts of meat will result a little different from the next based on mainly the amount of fat the steak has but going for blue rare, a hot enough skillet will make the "cooking" time to a minimum.
Wish I liked coconut because that looks great! Any issues with the kale not being tender? I used to always have problems with kale before I learned you have to cook the shit out of it to get it good and tender. Not always though.
Looks so good! How was the shad roe after deep frying it? Stay good and tender? Bacon looks like it kept the membrane from popping so I imagine those turned out perfect? I haven't had shad roe in YEARS! Cant get anything like that around here.
I actually put it in the oven and it turns out great. And yes the bacon helps the roe from popping. The shad run is almost here too. It's a short season from about mid Feb to the first or middle of march.
Yeah its on of those where the roe is worth more than the fish.
