[ARCHIVED THREAD] - Dinner pic (Page 1 of 2)
Posted: 2/19/2017 7:15:23 PM EDT
Filet mignon with a blue cheese and herb butter topping, parmesan couscous on the side.
I know, the pic sucks. It was good enough, however, that I wanted to share it. All done in a 12 inch Lodge. Very easy, too. Mix up 6-10 ounces of blue cheese (I did ten, but I love the stuff) with half o' stick of softened butter. Work in some thyme, parsley, and oregano, put it in some plastic wrap and form it into a log. Refrigerate. Pre-heat your oven to 400, and salt/pepper your steaks. Heat up your skillet to searing temp, and throw some butter and EVOO in right before setting the steaks in. Once seared on both sides, flip them back to the first side and set the skillet in the oven for 5 minutes. This will produce a medium-rare piece of meat, with a significant bias toward rare. The way God intended steak to be. Take your blue cheese/herb butter, and set it on the steaks. It will melt as they rest, typically a few minutes is all that's needed. Enjoy. Anyway, it really is very, very good, and very easy. Just thought I'd pass it along. |
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Sometimes this happens when you actually carry the gun 
They even get scratched, too. Quoted:
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All I can do is shake my head. 
EDIT: A Dan Wesson and you have all that crud in the serrations? Another Sometimes this happens when you actually carry the gun
They even get scratched, too. You ever heard of cleaning a gun? It's not like it's a Taurus. 
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Lol...Tell me more about how some lint in the slide serrations will effect the function of the pistol. How can you claim, in good conscience, that those pieces of meat are near rare, when any reasonable person can clearly see from the photos that there is no pink in any of the slices. There is no red juice on the plate, there is no red to be seen in the meat. In fact, there is nothing close to the red spectrum anywhere in the photograph! An astute observer might even note that the meat has been overcooked from the texture alone. You have offended me, sir. You have lied to me, you have insulted my intelligence, and I expect a sincere apology. |
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Lol...Tell me more about how some lint in the slide serrations will effect the function of the pistol. Quoted:
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You ever heard of cleaning a gun? It's not like it's a Taurus. Lol...Tell me more about how some lint in the slide serrations will effect the function of the pistol. That's not lint. If the outside looks like that I can just image what the inside looks like. |
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Lol...Tell me more about how some lint in the slide serrations will effect the function of the pistol. Quoted:
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You ever heard of cleaning a gun? It's not like it's a Taurus. Lol...Tell me more about how some lint in the slide serrations will effect the function of the pistol. .... idk thats the best I could come up withÂ
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Keep on imagining. Quoted:
Keep on imagining. Quoted:
How can you claim, in good conscience, that those pieces of meat are near rare, when any reasonable person can clearly see from the photos that there is no pink in any of the slices. There is no red juice on the plate, there is no red to be seen in the meat. In fact, there is nothing close to the red spectrum anywhere in the photograph! An astute observer might even note that the meat has been overcooked from the texture alone. You have offended me, sir. You have lied to me, you have insulted my intelligence, and I expect a sincere apology. What do you say in your defense? Have you no honor? |
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What do you say in your defense? Have you no honor? Quoted:
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Keep on imagining. Quoted:
How can you claim, in good conscience, that those pieces of meat are near rare, when any reasonable person can clearly see from the photos that there is no pink in any of the slices. There is no red juice on the plate, there is no red to be seen in the meat. In fact, there is nothing close to the red spectrum anywhere in the photograph! An astute observer might even note that the meat has been overcooked from the texture alone. You have offended me, sir. You have lied to me, you have insulted my intelligence, and I expect a sincere apology. What do you say in your defense? Have you no honor? The steaks you see are all unsliced. At the time of the photograph, a cut had not yet been made. They were seared at high temperature, which resulted in the color that you see. When they at last met the blade, the juices flowed forth, filling not only my plate, but my slide serrations as well. |
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When you go to charge the slide you won't be able to get a good grip on it because of all the shit and oil in the serrations. .... idk thats the best I could come up with Quoted:
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You ever heard of cleaning a gun? It's not like it's a Taurus. Lol...Tell me more about how some lint in the slide serrations will effect the function of the pistol. .... idk thats the best I could come up with My point was that is a beautiful expensive gun and should be treated better. A Dan Wesson has been on my want list for many years. That crap in the serrations will attract moisture and left there long enough will develop surface rust/staining. |
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Needs tactical type knife, maybe reloads (or do you only need reloads for a long gun? Needs veggies, and appearebtly alcohol based on what I learned last night. But it is steak, and it is filet. I think that bleu cheese goes well with filet. Furthermore bonus points for cast iron skillet.
8/10 |
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The steaks you see are all unsliced. At the time of the photograph, a cut had not yet been made. They were seared at high temperature, which resulted in the color that you see. When they at last met the blade, the juices flowed forth, filling not only my plate, but my slide serrations as well. 
What the shit? Those are all steaks? What are they, three quarters of an inch thick, ranging from two to five inches in diameter? I am now thoroughly confused, but I will take you at your word. If I was mistaken, and those ateaks are in fact cooked properly, I will raise my score to a six! |
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The steaks you see are all unsliced. At the time of the photograph, a cut had not yet been made. They were seared at high temperature, which resulted in the color that you see. When they at last met the blade, the juices flowed forth, filling not only my plate, but my slide serrations as well. They look like they were cooked in a Sous-vide. 
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My point was that is a beautiful expensive gun and should be treated better. A Dan Wesson has been on my want list for many years. That crap in the serrations will attract moisture and left there long enough will develop surface rust/staining. So you're being a weenie because you're jealous? Not unlike my Glocks, Baer, Sigs, and Snap-on wrenches, the VBob is a tool, not a Ming vase. I keep all of my tools in top shape as far as function is concerned, but I don't obsess over silly superficial stuff like lint in slide serrations, or grease on a box end wrench. Besides, I had the gun coated in NP3. If it did rust, they would re-coat it. If for some reason that wasn't feasible, I'd buy another one ;) |