Posts by Foodie Jeff

I have used a cast iron grillpan from Lodge for several years. Make sure there are no "bits" stuck to the bottom of the pan and do not slide it around so as to avoid scratching the cooking surface.

Another thing to try sonar8. Use a hot cast iron grill pan and just oil the filet. Cook until it is crispy enough for you on the outside and then pop the pan in the oven.

I guess being raised on simply prepared Midwestern food also piqued my interest in the food of other cultures, including Asian. The "different" seasonings and ingredients: dark and light soy sauce, hoisin, ginger, peanut sauce,...

Let us know how you like your ceramic knife Ronin. I will have to admit that I was intrigued with the knives the first time I saw Ming Tsai using them on the Food TV. Ming and Kyocera teamed up to produce "Ming's Signature...

Check out this link http://kyocera.greatcutlery.com/ceramic-knives.html which I believe answers your questions. The fact that the knives cannot be conventionally sharpened is a problem to me, as I am a bit leery of the manufacturers...

I agree with foodnfoto, the Raichlen books are very good. For slow cooking (smoking) recipes and information, check out Smoke & Spice : Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison. Weber's Big Book of...

I have to admit that I exhibit many of symptoms listed in this thread. Just this weekend, I was surfing the "favorites" list on the satellite television, which includes chiffonade's food channels plus DIY Channel which also...

I know what you mean about the compulusion catciao. I have purchased a significant number of items in the past year or so, including Emile Henry baking dishes, All-Clad LTD cookware, Wusthof knives, etc. I don't know if there is a...

By all means feel free to oil the grill, especially when grilling more delicate items such as fish. On a cast iron grill the oil helps to create nice grill marks.

Most standard sharpening steels should work well with German knives. The diamond and ceramic steels are more aggressive than regular steels and do not need to be used unless the knife has been neglected. The following is from the...