DINNER PIC: Steak and scallops - Page 2

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[ARCHIVED THREAD] - DINNER PIC: Steak and scallops (Page 2 of 3)

Posted: 11/18/2017 3:02:28 AM EDT

[#1]

Land O’ Lakes butter. Can’t go wrong.

Posted: 11/18/2017 4:26:52 AM EDT

[#2]

kerrygold is mo betta.

OP looks fantastic. I haven't had scallops in a bit. Much want

Posted: 11/18/2017 4:48:02 AM EDT

[#3]

Buncha little girls in here who get squeamish when mommy cuts their meat, and a little juice comes out. That steak is perfect.

Posted: 11/18/2017 5:44:00 AM EDT

[#4]

9.5/10

Posted: 11/18/2017 6:05:24 AM EDT

[#5]

nom nom.

Personally I'd like to see a baked potato sitting there too, but just personal preference so still 10/10.

Posted: 11/18/2017 6:36:46 AM EDT

[#6]

Quote History

Quoted:
Looks awesome
Would eat

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Posted: 11/18/2017 6:59:38 AM EDT

[#7]

WOW! Tell me you live near Houston so I can invite myself over for dinner sometime.

10/10 easy

Posted: 11/18/2017 7:21:10 AM EDT

[#8]

10/10

Fabulous napkin.

Posted: 11/18/2017 7:26:48 AM EDT

[#9]

I almost never comment on dinner pics, but this one looks like the best I've seen! 10/10!

I'm happy with my steaks, but my scallops never turn out like that! I think I'm not patient with them.

Thank goodness our taste in firearms are different so that tempers my jealousy.

P.S. Great watch!

Posted: 11/18/2017 7:36:02 AM EDT

[#10]

10/10. The plating of the scallops shows attention to detail. At first, I thought about the lack of starch, too, but then realized this is healthier to add more protein instead of the starch. Even my doctor says so! I'm also stealing your green bean recipe.

Posted: 11/18/2017 8:26:57 AM EDT

[#11]

Posted: 11/18/2017 8:38:44 AM EDT

[#12]

Excellent work.

Posted: 11/18/2017 8:45:30 AM EDT

[#13]

Quote History

Quoted:
10/10. The plating of the scallops shows attention to detail. At first, I thought about the lack of starch, too, but then realized this is healthier to add more protein instead of the starch. Even my doctor says so! I'm also stealing your green bean recipe.

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I considered a loaded baked potato. But I really wanted to use up those beans. I got three large meals out of them so I call that a win.

Posted: 11/18/2017 8:50:03 AM EDT

[#14]

10/10

Posted: 11/18/2017 8:51:22 AM EDT

[#15]

Do you deliver to San Antonio? I tip well.....

Posted: 11/18/2017 9:54:10 AM EDT

[#16]

Quote History

Quoted:
FAIL.

0/10 and I really should put it in the negative.

I've never seen scallops so improperly cooked in my life.

May satan have mercy on your soul, because nobody that does that to good seafood is getting into heaven.

PS: There's a maggot in your steak.

ETA: Holy shit you completely blew it on cooking the steak too. It's not a matter of under or overdone. It's just cooked completely wrong. You have no clue what you are doing and are trying to hide that with presentation. It isn't working.

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I'm open to criticism, but I'm having a hard time taking this post seriously. Did I make you mad in a sous vide thread or something?

Posted: 11/18/2017 9:57:11 AM EDT

[#17]

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Quoted:

No. I have lived over fifty years believing green beans were of Satan. Coworker taught me how to cook them. Brown two pounds of bacon and onion. Drain the foul liquid from a big can of green beans. After grease has been rendered from the bacon, toss the green beans in. Simmer without stirring for forty five minutes. Coat generously with Tony's or Slap Ya Mama's, then stir. After serving, await compliments from everyone.

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Is that supposed to be forty five or four to five ?

Can't believe any green beans cooked anyway for 45minutes would be worth eating

Posted: 11/18/2017 10:00:20 AM EDT

[#18]

10/10

Posted: 11/18/2017 10:04:31 AM EDT

[#19]

Quote History

Quoted:
Is that supposed to be forty five or four to five ?

Can't believe any green beans cooked anyway for 45minutes would be worth eating

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Quoted:

Quoted:

No. I have lived over fifty years believing green beans were of Satan. Coworker taught me how to cook them. Brown two pounds of bacon and onion. Drain the foul liquid from a big can of green beans. After grease has been rendered from the bacon, toss the green beans in. Simmer without stirring for forty five minutes. Coat generously with Tony's or Slap Ya Mama's, then stir. After serving, await compliments from everyone.

Is that supposed to be forty five or four to five ?

Can't believe any green beans cooked anyway for 45minutes would be worth eating

I enjoy vegetables just a little crisp. So canned anything is pretty much a no go for me. When I see wrinkled soggy, limp asparagus it makes me sad.

Posted: 11/18/2017 10:12:04 AM EDT

[#20]

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Quoted:
Green beans first. Boil till crisp, then remove and run under cold water. My glaze is butter, garlic, honey, a little brown sugar. Then soy sauce till salty enough.

https://s26.postimg.org/cl0b0uso9/20171117_214759.jpg

Throw in a skillet and galze on low till the steaks are done

https://s26.postimg.org/57kx1w8mh/20171117_220654.jpg

It's a fast cook in the pan. 2 minutes each side. I prefer the grill. But it's late so the skillet will do. Butter and thyme in the pan after the fat is rendered.

https://s26.postimg.org/92ob4grs9/20171117_220424.jpg

Steaks out to rest, beans on the plate. Scallops go in. 2 minutes olive oil, then flip and butter baste for about a minute more.

https://s26.postimg.org/x8yyfldwp/20171117_221344.jpg

On the table.

M&p sport 2. Springfield champion, sinkevich, and a zigenbock

https://s26.postimg.org/iead1f4bt/20171117_221752.jpg

FO watch, because why not?

https://s26.postimg.org/e6fkso2w9/20171117_221756.jpg

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Dont really like steak...BUT I give ya a 10/10 the highest I gave anybody on this site! Great pic!

Posted: 11/18/2017 10:16:52 AM EDT

[#21]

Quoted:
A little paprika.

https://s26.postimg.org/9kjyr8asp/20171117_221759.jpg

https://s26.postimg.org/8jjq23tt5/20171117_221805.jpg

https://s26.postimg.org/9acg7vw6h/20171117_221820.jpg

Medium rare

https://s26.postimg.org/cigxkxig9/20171117_221951.jpg

https://s26.postimg.org/c6zh86209/20171117_222055.jpg

https://s26.postimg.org/3pzyx8xbd/20171117_222135_HDR.jpg

And.... Lunch for tomorrow.

https://s26.postimg.org/5vu9rr0rt/20171117_224422.jpg

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I would literally and figuratively fuck everything in these pictures

Posted: 11/18/2017 10:18:40 AM EDT

[#22]

Good job, Op. Your dinner pic threads have gotten very good.

Posted: 11/18/2017 10:23:47 AM EDT

[#23]

for portion control.

for actually knowing to buy dry scallops.

Posted: 11/18/2017 10:23:50 AM EDT

[#24]

Guns plus great food = 10/10

Posted: 11/18/2017 10:27:08 AM EDT

[#25]

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Quoted:

for portion control.

for actually knowing to buy dry scallops.

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I'd rather wait till they're available than buy the bagged ones. They shrink up to almost nothing and aren't particularly cheap.

These cost me 7 bucks for 8 medium scallops. I'll take that.

Posted: 11/18/2017 10:29:33 AM EDT

[#26]

Quote History

Quoted:

I would literally and figuratively fuck everything in these pictures

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Well I know who I am not inviting to the next HTF BBQ...

Posted: 11/18/2017 10:49:01 AM EDT

[#27]

Killer dinner pic.

One of your best ones imo, and all of yours tend to be pretty good.

Posted: 11/18/2017 10:50:22 AM EDT

[#28]

9/10
1911 upside down

Posted: 11/18/2017 10:53:40 AM EDT

[#29]

9/10

I like steak still mooing

Posted: 11/18/2017 10:57:43 AM EDT

[#30]

Good job! Steak and scallops were cooked absolutely perfectly. Not easy to do. Scallops have a very small window for being done right.

Posted: 11/18/2017 11:01:23 AM EDT

[#31]

Food: 10/10
No butter knife either

Still needs tactical pen though

Posted: 11/18/2017 11:22:15 AM EDT

[#32]

Quote History

Quoted:
Killer dinner pic.

One of your best ones imo, and all of yours tend to be pretty good.

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Thanks man.

Posted: 11/18/2017 11:43:26 AM EDT

[#33]

10/10.... fuckin nice, I even like the 2-tone 1911

Posted: 11/18/2017 11:55:27 AM EDT

[#34]

Quote History

Quoted:
Dry, as in in not frozen with water added. In a bag....

7 bucks at the local market. They were delicious.

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Quoted:

Quoted:
Those scallops don't look dry.

Dry, as in in not frozen with water added. In a bag....

7 bucks at the local market. They were delicious.

Were they labeled as dry? Because if they were that's not actually what it means. If they're labeled as dry it means they're not "wet", which means they weren't treated with a solution of tripolyphosphate. This is used to increase their weight and moisture content. Unfortunately it causes then to brown poorly and be less flavorful. Restaurants almost exclusively use dry scallops. It's why they get a nice even Lacy brown without having to use butter. Scallops are almost always wet unless labeled otherwise, and dry scallops have a much shorter shelf life.

Eta: Last night was scallops and steak tartare with truffle vinaigrette. Sorry I didn't take a pic of the scallops. And sorry for the unappealing look of the tartare I was out of parsley, capers, and cornichons and was lazy.

Posted: 11/18/2017 12:01:00 PM EDT

[#35]

Quote History

Quoted:
-4 for terribly under cooked steak. (I should deduct more)

6/10

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You have no idea what you’re talking about.

10/10 OP. Excellent work

Posted: 11/18/2017 12:05:41 PM EDT

[#36]

87/10. That's how it's done right there.

Posted: 11/18/2017 12:10:57 PM EDT

[#37]

Quote History

Quoted:
One of the best dinner pics I’ve seen in a while. 9.7/10

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^^^^^THIS^^^^^

Posted: 11/18/2017 12:13:52 PM EDT

[#38]

Quote History

Quoted:
What cute itty bitty little scallops.

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My first thought.

Flavor should be good, though.

Posted: 11/18/2017 12:14:31 PM EDT

[#39]

Quote History

Quoted:
Were they labeled as dry? Because if they were that's not actually what it means. If they're labeled as dry it means they're not "wet", which means they weren't treated with a solution of tripolyphosphate. This is used to increase their weight and moisture content. Unfortunately it causes then to brown poorly and be less flavorful. Restaurants almost exclusively use dry scallops. It's why they get a nice even Lacy brown without having to use butter. Scallops are almost always wet unless labeled otherwise, and dry scallops have a much shorter shelf life.

Eta: Last night was scallops and steak tartare with truffle vinaigrette. Sorry I didn't take a pic of the scallops. And sorry for the unappealing look of the tartare I was out of parsley, capers, and cornichons and was lazy.
https://www.AR15.Com/media/mediaFiles/401569/IMG_20171118_105937_01-366212.jpg

View Quote

You put a pic of an uncooked hamburger in this thread?

Posted: 11/18/2017 12:27:10 PM EDT

[#40]

The ones treated in the solution is what I meant.

Posted: 11/18/2017 12:28:52 PM EDT

[#41]

Quote History

Quoted:
My first thought.

Flavor should be good, though.

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Quoted:

Quoted:
What cute itty bitty little scallops.

My first thought.

Flavor should be good, though.

They didn't have any big guys. You have to take them as the come around here. Or buy bagged and frozen.

Posted: 11/18/2017 12:29:26 PM EDT

[#42]

Posted: 11/18/2017 12:29:55 PM EDT

[#43]

Quote History

Quoted:
-4 for terribly under cooked steak. (I should deduct more)

6/10

View Quote

Absolute 10

Posted: 11/18/2017 12:31:10 PM EDT

[#44]

Quote History

Quoted:
FAIL.

0/10 and I really should put it in the negative.

I've never seen scallops so improperly cooked in my life.

May satan have mercy on your soul, because nobody that does that to good seafood is getting into heaven.

PS: There's a maggot in your steak.

ETA: Holy shit you completely blew it on cooking the steak too. It's not a matter of under or overdone. It's just cooked completely wrong. You have no clue what you are doing and are trying to hide that with presentation. It isn't working.

View Quote

Posted: 11/18/2017 1:19:49 PM EDT

[#45]

Posted: 11/18/2017 1:23:20 PM EDT

[#46]

I would enjoy that 9/10

Posted: 11/18/2017 1:35:37 PM EDT

[#47]

Quote History

Quoted:
You put a pic of an uncooked hamburger in this thread?

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View All Quotes

Quote History

Quoted:

Quoted:
Were they labeled as dry? Because if they were that's not actually what it means. If they're labeled as dry it means they're not "wet", which means they weren't treated with a solution of tripolyphosphate. This is used to increase their weight and moisture content. Unfortunately it causes then to brown poorly and be less flavorful. Restaurants almost exclusively use dry scallops. It's why they get a nice even Lacy brown without having to use butter. Scallops are almost always wet unless labeled otherwise, and dry scallops have a much shorter shelf life.

Eta: Last night was scallops and steak tartare with truffle vinaigrette. Sorry I didn't take a pic of the scallops. And sorry for the unappealing look of the tartare I was out of parsley, capers, and cornichons and was lazy.
https://www.AR15.Com/media/mediaFiles/401569/IMG_20171118_105937_01-366212.jpg

You put a pic of an uncooked hamburger in this thread?

Hand minced Angus