Shaun. A 12” stainless skillet works awesome.

Thanks Cliff, I've got a nice All Clad that will work so will try it this weekend

That's fine, if you are making a single serving of paella...

:D

I've got 2 of these pans so that will work with company. Will probably get a lobster and split the tail, one side for each pan.

Haha.

I’ll buy two of those exact pans for that price. :)

the perfect burger v12.0

First, I think 12.1 will be needed with addition of fresh vidalia onion. Could do caramelized as well but I think the fresh sweet onion will work better on this super simple burger.

wagyu ground beef griddled in ghee with 3 slices of american cheese melted (steam) on top. Kaiser roll griddled in butter. Mayo both sides, burger, a little ketchup. I ended up putting some ketchup in a ramekin and knifing small amounts on each bite to get just the right amount of acid per bite. Grease everywhere, it was sublime.

Should have taken a pic before putting the top on, the melted cheese glistened like gold.

http://forums.pelicanparts.com/uploa...1539901269.jpg

^^^ Beautiful, Shaun. I made burgers last week and really enjoyed the simplicity of the process.

Couple quick questions if you don't mind...

1) Do you make your own ghee?
2) How do you steam the cheese?

Great photo too, BTW!

Thank you, Baz

Hey Baz, yes, easy to make the ghee and I've been using it more and more these days going into autumn.

Steaming the cheese, just get the pan up to temp and splash a little hot water in it and cover quickly. I have an electric kettle and many times get the water boiling first. It's amazing how fast even room temp water cools down a pan and you can be left with cheeseburger soup if you aren't careful.

Thanks Shaun - but I'm not sure I understand the steaming process you just explained.

You do this while the burger is in the pan after cooking? Lay the slices on top....then hot water in the pan and cover? Do I have it right? Thanks!

Sorry, I should have been more clear. Burger has been flipped and you've put the cheese on. When you think your burger is done, or just a little before, splash in the water and and cover the pan and let it steam for a good 10 to 20 seconds, sometimes shorter, you really have to get a feel for what cheese melts and how and how warm the cheese is in the first place. I take it out of the fridge an hour before if I remember so it's pretty warm and wants to melt.

Careful, the steam is super hot!

OK got it....thank you, sir! SmileWavy

http://forums.pelicanparts.com/uploa...1539904266.jpg

I like the idea of squeezing the moisture out of the hash browns! As well as using a waffle iron for the bacon. Genius!

LOL, those goggles....Alton Brown rocks!

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For hamburgers, my wife does some magic thing with mixing liquid smoke, Worcestershire sauce, garlic salt (?), & maybe some other things into the meat. The best ever.

Beautiful!!! You lost me at the mayo but you got me back with the American cheese!

Great burger!

Tenderloin; 128f for 50 minutes in the bath then Montreal seasoning and then 3-ish minutes on the infra red grill. Not very creative but YUM!!!!! My buddy liked his bite.

Im starting to think that really tender cuts don’t belong in the sous vide.

http://forums.pelicanparts.com/uploa...1539918690.jpg
http://forums.pelicanparts.com/uploa...1539918690.jpg

So I've got a lot of these mushrooms. Anyone want some? I can ship via USPS.

Bone-in ribeye with shallots, butter and madeira

http://forums.pelicanparts.com/uploa...1540079188.jpg


http://forums.pelicanparts.com/uploa...1540079188.jpg

^^ Looks delicious, Shaun!

Ironically, I just pulled out a couple NY strip steaks from the freezer because I bought mushrooms yesterday and will have them for my dinner tomorrow.