For whatever reason, I set out on an afternoon mission to find and purchase a reasonably priced cast iron skillet. I located a perfect model: the only taint on the otherwise great find was that it's a Bobby Flay design. Not that the design is bad, though. The design is great. It's that there's a "BF" in the handle, the initials of that culinary hack, Bobby Flay. I've since decided to re-christen my cast iron skillet, though, and I now refer to it as the Big Fucker. I don't even have to take the original initials out with the bench grinder. I used the Big Fucker this evening to first skillet a sirloin, and once that was done, and while letting the sirloin rest, I sauteed some onion, green pepper, fresh ginger, garlic, pineapple chunks, and peanuts in the steak juice and vegetable oil. I just wiped the Big Fucker out with a paper towel when through, and there it sits ready for the next use. The other development in the kitchen: a large chopping-block area. I built the bench this past Friday. It's working out great. I want to have a Portuguese theme some weekend evening over here. And I can't stop thinking about Goa.
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I'm trying to think how I can get out to North Dakota.... maybe in February?
Sorry to hear you spent good money on a skillet, mft. Over the years, I have given one of these to just about every one of my friends. Cheap and best, imo.
I was surprised one night in Boston. Went to a very good restaurant, ten tables and sat at the kitchen bar. I asked for a steak, and sure enough they were using my cheap-assed skillet in there. I started chatting with the chef and he said they'd tried dozens and liked the dirt-cheap Lodge best. So there's my touch with greatness. I'll be doing some skirts in mine tonight.
Ten tables' steak was quite good, but not at the level of A&L's.That's another ballgame. Shit I miss Boston sometimes.
God. Looking at the perfect crusts they get on those A&L steaks is making me sweat.
Het, man, come on up to Beantown when you get a chance -- say, before Ike rips you a new one.
JJ, all said, I spent twentysix dollars on the skillet (after tax, too). Is that about the range that your preference runs for? I'll check.
AA, February would be just fine. Let me know as far out in advance and I'll make sure to get some time off lined up.
JJ, it looks like my 12" skillet (with handle assist) cost three dollars less (after tax) than your 12" skillet brand.
Here's to my Big Fucker, middle finger of gratitude raised to you and AA this evening.
JJ, Ten Tables looks good, but every time I go to a place such as that (Pirogue Grille would be a local example) and order a steak, the entire time I can't help but think, "I could've found a better cut of meat, and grilled/skillet fried it up for my friends and self for less coin than what I paid for this single steak..." And then the servers have the fucking gall to ask if I want additional shit on the steak! Cracked pepper and sea salt is all a great piece of pasture-raised beef needs. Fuck. I love sauteed onions, but with liver and mustard. Or on a polish sausage. Not on a great piece of American West beef.
This leads into another problem regarding under-trained servers throughout America, from Pacific to Atlantic (us Yanks ought to develop an Italian system whereby servers are trained for what, two years, before being unleashed on the public -- and they are fucking good at what they do because of it. If you're tired of being asked, "Are you still working on it?" then you'll know what I mean).
JJ, you're more than welcome, whenever, up here on the northern Plains. You just have to be willing to get bounced through either Vegas, Denver, or Minneapolis (this is still the hinterlands, afterall).
AA, don't forget to eat your beans. Usually I have beans as fieldwork rations. I only give cheerios to my toddler niece. And ketchup I save for grilled cheese.
Thanks for the middle finger, mft. I know among you fruits it's a sign of respect and appreciation, particularly if it is unsoiled.
You have some small point about thinking you're getting ripped off when you go to a place like 10 tables and get a steak, but not when you go to a place like Abe & Louie's. You have no access to the steaks they buy. They have boutique ranches that provide their boutique agers. You need to go to a top steakhouse in NYC to really know what you're talking about, though I have heard that very recently there are good places in Las Vegas.
Let's all meet in Boston then, guys? Why can't we all just meet in Planet Pepe?
You have no access to the steaks they buy.
I guess I'll just have to take your word for it.
Until you visit New York, yeah, kinda. There's one on W 76th about West End Ave. Also there's a big one on Bdwy around 85th (near Zabar's). I think that second one is called Ciriello's or something like that. Also there's Lobel's.
Been to NYC a couple times. Never had the bankroll for one of these famous steaks, though. Half the people that order these kinds of steaks are really looking for a lean piece of sirloin, but this has more to do with the dietary social psyche of Americana (outlined in lay-terms most recently by Michael Pollen). I'm familiar with Japanese Kobe beef, but have never had it. Close family in Vegas has, for right around $100-$150/plate.
Yup. Kobe is something very special too. Seen it at those places in NYC for about that price. Had it once. Still paying it off. Prefer our dry-aged stuff, though.
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