19 more posts in this thread. [Missing image file: thumb_600.jpg]
So what are the "correct" toppings for a roast beef sandwich? I usually order mine with everything (mustard, mayo, lettuce, tomato, onion, pickle, peppers, cheese, oil, vinegar, seasoning, etc.) because I like all of those toppings and I get them on everything. But earlier today I was at a sandwich shop with a couple of hipster dipshit acquaintances who sort of condescendingly joked with one another about my apparently "pleb" choice of toppings.
Is this true? Is there a certain way that people generally agree is the correct way to get a roast beef? Or are they completely full of shit? I mean hell I got my roast beef w cheddar lettuce and tomato and they act like I'm putting ranch dressing and chili on top of a steak.
Soooooo.....what IS the "right" way to eat a roast beef sandwich?
18 more posts in this thread. [Missing image file: RittMomney.jpg]
Why does my pan smoke so much when I'm searing at a medium-high heat? I was cooking at about a 5 (of 10) on my electric stove, and my cast iron pan (which I've seasoned with grapeseed oil SPECIFICALLY for the high smoke point) smokes so much. Cooked a steak the Good Eats way, except when I do it, smoke pours off the pan.
By Alton Brown's method, he uses Canola Oil with a smoke point of 435, and he finishes his steak off in a 500 degree oven. I use a grapeseed oil with a 420 smoke point, and I get a shit ton of smoke. What gives?