|
|
Originally Posted by Mackieman
(Post 13227845)
The 747-8 should help with some of that, at least on the cargo front.
|
Originally Posted by windwalker
(Post 13227868)
there are lots of teh pit boxers who do and/or if flying through said pit, there is a frys about 6 miles away from the E-PC
did not know of the mistake drive dealio |
Originally Posted by fozz
(Post 13227883)
I don't know about you, but my preferred method of transit does not involve a FedEx airbill on my a$$. :)
|
Originally Posted by icurhere2
(Post 13227686)
I just had to cancel my Hyatt MR. Why might you ask? Well, there's this little thing called my vehicle, which has 189,000+ miles and I've affirmed in the past that if the clutch and/or transmission has a major issue, the car is done. Today might be that day.
|
Originally Posted by icurhere2
(Post 13227686)
I just had to cancel my Hyatt MR. Why might you ask? Well, there's this little thing called my vehicle, which has 189,000+ miles and I've affirmed in the past that if the clutch and/or transmission has a major issue, the car is done. Today might be that day.
|
Originally Posted by Mackieman
(Post 13227863)
:eek::eek::eek: I'm no chef by any means, but resting before serving was always a big deal I thought.
|
Originally Posted by ConciergeMike
(Post 13227917)
I got that tidbit from an executive chef at Morton's. His take on it was that a cut of beef will not cease the internal cooking process just because it has been removed from the broiler/oven/etc. Easiest way to prevent a steak from cooking more than you want it to is to plate it and drive a knife through it to introduce the comparatively cold ambient air.
|
Originally Posted by baglady
(Post 13225718)
And here I thought we'd be putting in the famous box pic of you and :rolleyes:ov
Originally Posted by Mackieman
(Post 13227863)
:eek::eek::eek: I'm no chef by any means, but resting before serving was always a big deal I thought.
|
I should clarify and say that the executive chef in question wants the customer to cut the meat upon receiving it, preferably in half. He has done his part by pulling it early and accounting for the time it sits between plating and table delivery.
|
Originally Posted by Scott6067
(Post 13227955)
So always pull your meat 5 to 10 degrees under the temp you want.
|
Hi, Box.
Originally Posted by Mackieman
(Post 13227938)
Hmm, interesting. My approach has always been to stop cooking earlier to account for the small amount of cooking that occurs after the meat was removed from the heat source, but not to cut it until ready to serve so that the heat-induced chemical reactions would slow down and it would retain more juiciness. But I'm not going to argue with a chef from Morton's, heh.
|
Originally Posted by ConciergeMike
(Post 13227213)
My flank steak is just under 1.4 pounds. It fits in one piece on the Foreman grill we have here. Anyone want to hazard an educated guess as to how long a warmed Foreman will need to get a flank to medium doneness if the meat goes on the grill at near room temperature? I'm going to say 4 minutes.
|
Originally Posted by ConciergeMike
(Post 13227968)
Mostly to avoid chafing. :-: ;) :p
|
Originally Posted by Scott6067
(Post 13227987)
How thick?
|
Originally Posted by cheepneezy
(Post 13227970)
I'm in the Mackieman camp as far as cooking meat. Everything needs to rest, turkey, pork, beef. Every chef(the real ones) on FoodTV rest meat.
|
| All times are GMT -6. The time now is 8:12 am. |
|
This site is owned, operated, and maintained by MH Sub I, LLC dba Internet Brands. Copyright © 2026 MH Sub I, LLC dba Internet Brands. All rights reserved. Designated trademarks are the property of their respective owners.