Yea I made them late last night. They were already cut. Seared on each side 3-4 minutes and a bit on the sides. Tented for 5 minutes. Just salt and pepper in the cast iron. Came out fantastic and medium rare.
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Wife is making chili unprompted after I talked about the chili thread on CP and why we never have it.

Thanks guise.
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Tried FMB's salsa meal last night. I hate tomatoes so I spent several minutes picking out the tomatoes from my bowl. Pretty good stuff overall. Store didn't have white corn so I went with yellow.
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I'm making homemade 3 cheese Spaetzle with oven baked chicken breasts and grilled yellow squash tonight
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SR posted this link on Facebook the other day: http://cooking.nytimes.com/recipes/1...rs-diner-style

I tried this method tonight. It's going to be my new method for doing burgers inside. I highly recommend it.
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Made a Moroccan leg of lamb roast last night.

Sea salt and coriander crust, with the inside seasoned with a moderately heavy Tan tan rub. Honey and red wine sauce. Braised vegetables. Couscous.
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It's in the air (snow I mean). I was going to buy the stuff to do FMBs chili but friends of ours had already made it.
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Brace yourself FMB


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That's quite surprising. I thought he owned the two magazines and ATK and Cook's Country were part of the group. It says he's a minority owner now, so I guess someone bought him out.

It will be interesting where he turns up.
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Yeah, I saw this the other day. Sucks.
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Has anyone ever fixed Umorice?


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Anyone ever calibrated their ovens? I hadn't before, but got a promotional email from Thermoworks the other day with a little instructional video, so did that today. I posted this in the Thanksgiving thread, but thought some here would be interested.


http://www.thermoworks.com/blog/2014...n-calibration/

And here's my results. Enlightening, to say the least.


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Never heard of it, but here's the suburbanite version:


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Tonight I'm trying something new in the crock pot. Jar of corn & black bean relish, 3 skinless chicken breasts cut into cubes, can of cream of chicken soup, butter, cracked pepper. Let it all germinate in the crock pot for about 5 hours, till the chicken is fork tender, then stir in a couple spoonfuls of sour cream, serve in bowl with fresh hot biscuits. Kind of like a chicken/bean/corn chowder, should be yummy on a cold night.
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Unless you know exactly what you're doing it's silly to calibrate your oven. There are WAY too many variables. If you notice things have gone crazy (undercooked, overcooked) then don't waste your time, call a pro or buy a new oven.

Leave your oven alone, it was built to measure temperature and make adjustments. It's an on/off system so wide temperatures are a given and always have been.

Here are at least three issues (leave it to the pros that built your oven):

1) Never try to calibrate an empty oven, you'll fuck it up.
2) What's the algorithm for cold junction compensation?
3) The oven is calibrated for its TC location, not some arbitrary location you choose.
4) Unless your oven was built before 1990, leave it alone.
5) Someone is trying to sell temperature measuring equipment and people bite.
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