Forbidden feasts at the witching hour.

**Warlock** · 2nd February 07, 10:57 PM

Body temp is best!

**Dirka Skene** · 3rd February 07, 09:19 AM

Originally Posted by Dreadbelly

I no longer eat steak... But I know how to cook one. On the stove, drop a slab of butter in to a HOT cast iron pan. Add a few drops of garlic infused oil. Toss in steak and sear. About 30 seconds, each side.

30 seconds on each side is perfectly done for me, no need for the broiler. I want to hear my steak squeek when I poke it!

**Fearnest** · 3rd February 07, 07:52 AM

Or just run the critter through the room, and I'll rip a steak off him as he passes by...

Oh, and one additional lesson learned - Pork Tartare? BAD idea.

**McMurdo** · 3rd February 07, 07:54 AM

Just knock his horns off, and hold him over the fire a minute, thats a good steak.

**Erisianmonkey** · 3rd February 07, 09:39 AM

I use kosher salt myself. And I absozarkinglutely refuse to ever buy iodized salt. For about six years now, I've found plain salt even when I'm buying fine salt. The improvement in flavor in my cooking was amazing.

**Yaish** · 3rd February 07, 10:23 AM

egg salad sammiches on onion rolls right now. With ice cold root beer. Pickle relish. Lots of garlic. A little mayo, some spicy brown mustard. Red wine vinegar. All the right seasonings.

Dread, I think I figured out why you melt your kilts...

**Warlock** · 3rd February 07, 12:06 PM

I don't really care for kosher salt. There is a market near my house that has several types of natural salt. All are delicious! Much tastier than kosher salt. It's odd, kosher salt has " a rancid chemical taste to me" but then, each to his own, I reckon!

**Dirka Skene** · 3rd February 07, 01:23 PM

As for tasty salts like Hawiian Red of Fleur de Sel, I use them at the table. Cooking with them masks their flavor. If you use them as a finishing salt, you can appreciate them more. I just use kosher salt fduring the cooking process.