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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 06-05-2018, 07:49 AM   #471
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And here I was under the impression that boiling the snot out of veg was a Southern thing.
Well they live in South Bend.... my mom has always been a boiler of veggies. Last time I made the green beans by blanching them then doing a quick saute in butter garlic and lemon. My mom is complaining of GI upset (stress) so I went as plain as possible,
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Old 06-05-2018, 09:39 AM   #472
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The only thing about schnitzel that is a pain is having to cook only one or two at a time, depending on the size of both your cutlets and your pan. Of course, I am cooking for 5, so batches are a must with a bodybuilder and a teenager in the house.

Great use for a pork loin or tenderloin on sale.
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Old 06-05-2018, 03:33 PM   #473
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I like loin more, seems to have more flavor. I did it in 2 batches. If I had taken my own cast steel pan I might have pulled it off in one batch.

I try to leave leftovers...
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Old 06-05-2018, 05:38 PM   #474
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I'm guessing that paella pan would have made short work of it.
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Old 06-06-2018, 06:46 AM   #475
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that is a very good idea, and I had not thunk of it, but also true paella pans are so damn thin I have a hard time browning meat in them (although that is part of making paella)…. alas I cheat on paella sometimes in brown the meat/chicken in cast iron or cast steel...
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Old 06-06-2018, 07:24 AM   #476
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Never had one to experiment with, but if it's a good conductor of heat all along the bottom, might be excellent for pan frying. Just an idea.
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Old 06-06-2018, 10:09 AM   #477
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they conduct well, but they are very thin, maybe 1/16 or 1/8 of an inch thick. They scorch things quickly. Making paella is a 'don't turn your back' event.
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Old 06-06-2018, 11:14 AM   #478
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Kind of like making a dark roux. You don't dare answer the phone while you stir it!
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Old 06-06-2018, 11:27 AM   #479
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Kind of like making a dark roux. You don't dare answer the phone while you stir it!
I have learned some hard lessons with flour oil and heat....
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Old 06-19-2018, 05:45 PM   #480
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flat iron steak (pan seared)

faro pilaf

green beans with garlic
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