ckreef Posted May 8, 2017 Report Share Posted May 8, 2017 A really easy cook. Ghee in the bottom of the pan. Thick potato slices sprinkled with fresh ground Tasmanian Pepper Salt. Served with fresh, herb marinated green beans and the last of the dry aged ribeyes. 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 8, 2017 Report Share Posted May 8, 2017 Wow that looks delicious Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 8, 2017 Author Report Share Posted May 8, 2017 6 minutes ago, Bruce Pearson said: Wow that looks delicious TY Bruce - I originally only intended on posting the potatoes but everything looked good so I snapped a couple more pictures. Quote Link to comment Share on other sites More sharing options...
Paul Posted May 8, 2017 Report Share Posted May 8, 2017 Great looking meal 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted May 8, 2017 Report Share Posted May 8, 2017 Purple Crack Berry is a strain of potato? It sure sounds like a strain of something... Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 8, 2017 Author Report Share Posted May 8, 2017 40 minutes ago, Syzygies said: Purple Crack Berry is a strain of potato? It sure sounds like a strain of something... LOL - I was referring to Tasmanian Pepper Berries which turn your food purple and are almost as addictive at crack. It was a catchy title, wasn't it? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 8, 2017 Report Share Posted May 8, 2017 That plate is making my mouth water. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 8, 2017 Report Share Posted May 8, 2017 Nice use of the Purple Crack. I put some in the sour cream for my baked potato last night, but then added red palm oil to it instead of butter. In the tug of war, red palm oil wins over Purple Crack for coloring, but Crack wins on flavor hands down! What's that on your plated steak slices? Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 8, 2017 Author Report Share Posted May 8, 2017 53 minutes ago, tony b said: What's that on your plated steak slices? A mixture of melted butter, Neapolitan Herb Balsamic Vinegar and feta cheese. First time trying this mix. Tasted pretty good. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 8, 2017 Report Share Posted May 8, 2017 Charles, I'd eat that up in a second. Mighty tasty woofins if ya ask me. Kudos! 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted May 8, 2017 Report Share Posted May 8, 2017 wow that looks fantastic CK now you have had those grill grates for awhile what is your opinion on them ??? Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 8, 2017 Author Report Share Posted May 8, 2017 51 minutes ago, Stile88 said: wow that looks fantastic CK now you have had those grill grates for awhile what is your opinion on them ??? They are sort of a pain to clean but I really like them for grilling. Gives a nice even heat distribution. One day I'm going to buy a new set, weld them together then custom cut them so they sit in the 16" without having a grate installed. I'll also have the ribs running front to back. Yea you could say I like them. 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 9, 2017 Report Share Posted May 9, 2017 I gave my away with the kj when I sold it I liked them but yeah to much of a pain to clean Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
