Get Free, Friendly, Expert Advice
Call 1-866-244-8796 or email

Designed and Manufactured in Canada Since 1980


AxiomAudio Blog

Positioning Floorstanding Speakers

Our Newest Flagship Model: The M100

Why We Make Our Own Drivers

Wall'O'Fame
"Serenity Cinema", now with 40% extra Serenity!
Updated as requested.
Who's Online
3 registered (Spoiler, SirQuack, Ajax), 63 Guests and 4 Spiders online.
Key: Admin, Global Mod, Mod
Financing
Forum Stats
12710 Members
11 Forums
22685 Topics
400511 Posts

Max Online: 378 @ 02/24/13 04:33 PM
Top Posters
Ken.C 17696
pmbuko 16225
SirQuack 13311
CV 11062
MarkSJohnson 10680
Meanwhile On Facebook

8| Don't miss Andrew Welker's post on our message boards about the new subwoofer...

󾓲 The April Newsletter is out! Did you get your copy? http://www.axiomaudio.co...

Double-take! :O How well do you know our line? First one to spot the surprise...

Page 87 of 98 < 1 2 ... 85 86 87 88 89 ... 97 98 >
Topic Options
Rate This Topic
#376045 - 05/14/12 08:10 AM Re: What yummy thing are you eating tonight? [Re: medic8r]
Ken.C Offline
shareholder in the making

Registered: 05/03/03
Posts: 17696
Loc: NoVA
I've started liking seafood a lot more once I started exploring my options. It's still not my go-to, but if there's halibut on a menu at a good restaurant, I'm more than likely to order it.
_________________________
I didn't do it, no one saw me, you can't prove anything.

Top
#376049 - 05/14/12 09:04 AM Re: What yummy thing are you eating tonight? [Re: medic8r]
RickF Offline
axiomite

Registered: 02/26/05
Posts: 5210
Loc: Vero Beach, Florida
If any of you seafood lovers ever make it to Miami, check out Garcia's on the Miami River. We try to make it a point to stop in whenever we are in Miami.

Garcia's Seafood and Grill




_________________________
Rick
Our Room

smile

Top
#376056 - 05/14/12 09:37 AM Re: What yummy thing are you eating tonight? [Re: dakkon]
pmbuko Offline
shareholder in the making

Registered: 04/02/03
Posts: 16225
Loc: Leesburg, Virginia
The best clam chowder I've ever had was at the Hog Island Oyster Co. Oyster Bar in the Ferry Building in San Francisco. It's made with Manila clams in the shell. The broth is not thick, but the flavors are so rich. I died of happiness while eating it. Hmmm.. I'm going to San Francisco for a conference in late September. I'll need to stop in. smile
_________________________
"I wish I had documented more…" said nobody on their death bed, ever.

Top
#376063 - 05/14/12 10:06 AM Re: What yummy thing are you eating tonight? [Re: pmbuko]
MarkSJohnson Offline
shareholder in the making

Registered: 09/27/04
Posts: 10680
Loc: Central NH
Originally Posted By: pmbuko
I died of happiness while eating it. Hmmm.. I'm going to San Francisco for a conference in late September.

"The Late me is going to San Francisco for a conference in September."

There. Fixed that for 'ya.
_________________________
::::::: No disrespect to Axiom, but my favorite woofer is my yellow lab :::::::

Top
#376087 - 05/14/12 11:58 AM Re: What yummy thing are you eating tonight? [Re: medic8r]
tomtuttle Offline
axiomite

Registered: 06/20/03
Posts: 8135
Loc: Tacoma
Despite growing up in a community with a commercial fishing fleet, my wife dislikes seafood.

So, we had some Prime Top Sirloin yesterday. They were about 2" thick and about a pound apiece (yes, we had leftovers).

I used a technique (courtesy Alton Brown) that I had not tried before, because I was concerned about getting them "done" on a grill, and I had time. I put them in a 275F oven (on a rack) until the internal temp was about 95-100F. Then, I finished them in a very hot cast iron skillet until they got to about 118-120F. Obviously, you must have an instead read thermometer to do this (highly recommend a Thermapen despite the cost).

I was able to obtain epic levels of fond on the meat, which was still juicy and pink on the inside. I know that some people do this in the reverse order (sear then finish in the oven). I really liked yesterday's method, because all of the delicious meat juice that was lost ended up in the pan, ready for some shallots, red wine and whatever you like in your pan sauce. There were absolutely no drippings in the oven.

I will use this method again for larger cuts of steak.


Edited by tomtuttle (05/14/12 11:58 AM)
Edit Reason: Typo
_________________________
bibere usque ad hilaritatem

Top
#376092 - 05/14/12 12:17 PM Re: What yummy thing are you eating tonight? [Re: medic8r]
Ken.C Offline
shareholder in the making

Registered: 05/03/03
Posts: 17696
Loc: NoVA
I've done that once or twice, but I usually forget and do it backwards, at least when I'm using the stove.

However, I always do it that way on the grill. Indirect heat first, then pull the steaks off at ~115, 120, max out all the burners on the grill and sear the steaks when it hit around 500°.
_________________________
I didn't do it, no one saw me, you can't prove anything.

Top
#376095 - 05/14/12 12:23 PM Re: What yummy thing are you eating tonight? [Re: Ken.C]
BobKay Offline
connoisseur

Registered: 03/23/10
Posts: 2970
Loc: Massachusetts Badlands
Meat thermometers are for people who lack confidence, or excitement. Grill PWussies!
_________________________
If I didn't have a shrink, all of my friends would think there's something wrong with me.

Top
#376097 - 05/14/12 12:25 PM Re: What yummy thing are you eating tonight? [Re: medic8r]
Ken.C Offline
shareholder in the making

Registered: 05/03/03
Posts: 17696
Loc: NoVA
Or people who enjoy bloody charcoal.
_________________________
I didn't do it, no one saw me, you can't prove anything.

Top
#376101 - 05/14/12 12:28 PM Re: What yummy thing are you eating tonight? [Re: Ken.C]
BobKay Offline
connoisseur

Registered: 03/23/10
Posts: 2970
Loc: Massachusetts Badlands
Originally Posted By: Ken.C
Or people who enjoy bloody charcoal.


I missed them, too. They coudn't never get visas to perform stateside.
_________________________
If I didn't have a shrink, all of my friends would think there's something wrong with me.

Top
#376106 - 05/14/12 12:37 PM Re: What yummy thing are you eating tonight? [Re: medic8r]
BlueJays1 Offline
connoisseur

Registered: 09/19/08
Posts: 4060
Loc: Porch,enjoying Bombay Sapphire
The "fond" actually refers to the residual bits of meat, fat, blood/juices caramelizing on the bottom of pan. But like you mentioned in order to get a good fond you need a great sear.

The "fond" is actually in reference as the base to great sauce making not the actual seared piece of meat.
_________________________
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne

Top
Page 87 of 98 < 1 2 ... 85 86 87 88 89 ... 97 98 >



Moderator:  alan, Amie, Andrew, axiomadmin, Brent, Debbie, Ian, Jc 

Home  |  Corporate Info  |  Products  |  Message Board  |  FAQs  |  Warranty  |  Site Map  |  Privacy Statement   |  Contact Us

©2014 Colquhoun Audio Laboratories Limited
All Rights Reserved.