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Food & Wine Ground >> FCTV RAMEN: Korean Style 2


8/26/07 8:34 PM
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sloppy2nds
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Edited: 26-Aug-07
Member Since: 02/26/2003
Posts: 10964
Okay so I'm watching throw down with Bobby Flay and it's Jamaican Jerk steak.  I like to make Jerk chicken and I know a great wet rub to use (Walkers Wood) and I've played with jerk beef before, but I never really liked how it came out...usually the rub overpowered the flavor of the steak.  On thing that they used on the show was finishing sauce that had some sweetness and savoriness to balance it all out, so I figured what the hell lets give it a try, I just so happened to have a nice 10oz Strip steak lying around.



The steak was marinated in that bag with two tablespoons of Walkerswood, olive oil, salt and pepper for about 30 minutes. 

I sliced up half of a cucumber and added rice wine vinegar, salt, pepper, dill, olive oil and some home made ranch dressing.

The finishing sauce is a mixture of carrots, garlic cloves, red onion, honey,  thyme,  habanero sauce, Chinese five spice, salt and pepper, lime juice and some olive oil.



The fairly small steak only needed a few minutes in a screaming hot cast-iron pan




The finished product.....

I was impressed with the way this came out.  The steak was tasty and spicy, but the sauce was a perfect compliment to the flavor and helped to keep it from being too spicy to have good flavor.  Sometimes when the heat level is too high, it destroys any of the more subtle flavors and thankfully this just had the right balance.  I was really happy with how spot on the sauce was, especially because I only had a concept of what I was supposed to do.  The cucumber mix, which I usually like to serve with bbq was a great addition and it helps cool everything down and add some crispness to the dish.
8/26/07 10:12 PM
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FCTV808
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Edited: 26-Aug-07
Member Since: 10/01/2003
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goddamn sloppy, that looks great! man, i would eat that w/ a large heap of japanese short grain rice and a dash of soy sauce. wow
8/27/07 7:45 AM
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Moke
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Edited: 27-Aug-07 07:50 AM
Member Since: 01/01/2001
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Nice pan. I've been looking for a replacement cast iron pan like that, usually easy to find and cheap. I went into one of those kitchen specialty stores last week and found one exactly like I used to have (same brand and everything)...for 58 dollars! First I went into shock. When I came back around, I texted FCTV to make sure I hadn't fallen through some rip in the time/space continuum right into some alternate universe. Then I laughed my way out of that piece of shit store. A good cast iron pan should go for 12 bucks thank you very much. ...and pass the cucumbers.
8/27/07 9:14 PM
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TheAlchemist
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Edited: 27-Aug-07
Member Since: 04/04/2003
Posts: 1455
a good pan and a good knife.....one of life's simple joys.
8/28/07 12:58 PM
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FCTV808
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Edited: 28-Aug-07
Member Since: 10/01/2003
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i've got a coupe of cast iron pans hanging in my laundry room that are rusty a bit. still good? can i get them refurbed or do it myself?
8/28/07 1:12 PM
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FCTV808
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Edited: 28-Aug-07
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altofsky, that's great news. i'll check into it. looking forward to the guiness battered fish and fries--for after the fight of course. oh man
8/28/07 1:33 PM
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fob_77
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Edited: 28-Aug-07
Member Since: 01/01/2001
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As for the rusty iron pans. Just clean the rust off with regular dish washing soap. Then re-season the pan. This involves oiling and heating the pan in the oven. Google it for more info.
8/28/07 2:04 PM
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FCTV808
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Edited: 28-Aug-07
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fob77 i'll check it out! but man, it doesn't seem like dish soap would be enough to remove rust. wasn't there something on tv where u just dip it in and all the rust comes off. oh brutha...
8/28/07 2:13 PM
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fob_77
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Edited: 28-Aug-07
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You can always try wd40 for rust removing. Not sure if you still want to use it after that. Try the baking soda and maybe vinegar for rust removal.
8/28/07 2:22 PM
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FCTV808
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Edited: 28-Aug-07
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okay!
8/28/07 6:18 PM
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Sporkticus
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Edited: 28-Aug-07 06:36 PM
Member Since: 04/01/2007
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Steel wool and elbow grease work pretty well. I'd feel odd spraying a cast iron pan with wd40, if I wanted to eat off of it again. I did a craptastic job seasoning a carbon steel wok I got. It looks pretty bad.
8/28/07 6:54 PM
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Moke
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Edited: 28-Aug-07
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Yeah, I would avoid soap. That's likely why it rusted in the first place. Once it's been seasoned, soap should never touch the inside portion for the rest of it's life. Try getting all the rust out with water and steel wool, or those rough green scrubber pad things. Probably the best in your case would be that copper kind of scrubber mesh ball thingy. Then season it immediately, even before it has a chance to dry, otherwise it's going to start to rust again right before your very eyes. If not, just buy new. I'm sure there is somewhere around here that sells them for no more and 15-20 bucks, but I have to find them.
8/28/07 9:35 PM
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FCTV808
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Edited: 28-Aug-07
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okay, good advice. here's a pic of the damage.
8/28/07 9:36 PM
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FCTV808
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Edited: 28-Aug-07
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yah, those are spider webs and egg pods of somekinda alien.
8/28/07 11:07 PM
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chickenfeet
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Edited: 28-Aug-07
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FCTV808, If you have a charcoal grill light a bunch of charcoal and nestle the pan in among the coals and leave it for a few hours. This will burn all the seasoning to carbon and you can then scrub with steel wool to remove any remaining rust and then start the seasoning process over. You may want to think about just buying a new pan. Get a Lodge Logic skillet. The Logic line is preseasoned, which works great. It should be about twenty bucks on amazon.
8/28/07 11:13 PM
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chickenfeet
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Edited: 28-Aug-07
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www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB
8/28/07 11:15 PM
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Moke
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Edited: 28-Aug-07
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Oh man! Those aren't in bad shape at all. Those can be totally sweet in no time. Oil up a scrubber pad an scour those bitches and rinse them out. Then apply a healthy oil layer on the entire interior surface and heat the fuckers up nice and good. Can be on the stove-top or in the oven. Wipe and rinse um out when you're done, and you're good to go. After rinsing and or after each use, you can kinda wipe in a very light coat of fresh oil with a paper towel to keep it seasoned a protect from rusting. You'll know if it's not seasoned or oiled right because it will rust overnight.
8/28/07 11:19 PM
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FCTV808
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Edited: 28-Aug-07
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should i even give a crap about the bottoms and outsides being a bit rusty? i think it may dirty the range.
8/28/07 11:25 PM
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Moke
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Edited: 28-Aug-07
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Oil/scrub the outside as well. but you'll only need to season the inside once done. And people get overly complicated with seasoning I believe. Anytime I've ever needed to season a pan whether it be new or used, I just put it on the stove and preheat the shit out of it, then pour a bunch of oil in and swirl it around as it smokes and absorbs. I let that go for a about a minute, then I turn off the heat and let it cool down naturally for about 10-15 minutes, then rinse it out with lukewarm water and wipe with a paper towel. Boom, good to go.
8/28/07 11:31 PM
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FCTV808
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Edited: 28-Aug-07
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okay. i will try these suggestions--note, the last time i tried a OG suggestion, i wound up drinking a large onion and garlic that nearly killed me.
8/28/07 11:32 PM
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Animal Chin
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Edited: 28-Aug-07
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damn, dude, those are in good shape.  throw some oil on a paper towel, wipe them down, and get to cooking. 

fuck all that burning shit.  those webs and egg pods just add to the flavor.

8/31/07 12:45 PM
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FCTV808
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Edited: 31-Aug-07
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might try to clean and season them this weekend. those pods look like they're gonna fight back though...
8/31/07 12:53 PM
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fob_77
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Edited: 31-Aug-07
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I'll just buy some new ones instead of messing with the old rusty pots. Sounds like more effort restoring it than it's worth.
9/3/07 3:15 AM
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FCTV808
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Edited: 03-Sep-07
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maybe shop for some pans tomorrow?
9/3/07 7:28 AM
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TheAlchemist
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Edited: 03-Sep-07
Member Since: 04/04/2003
Posts: 1459
deglaze those suckers and make some aujus.

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