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hodge 12th Warrior


from Columbus, OH

MEMBER SINCE   January 19, 2012

Favorites

  • SPORTS MOMENT: January Third, Two Thousand and Three.
  • COLLEGE FOOTBALL PLAYER: Troy Smith
  • NFL TEAM: Cincinnati Bengals
  • MLB TEAM: Cincinnati Reds

Recent Activity

Comment 16 Mar 2020

You should only add the butter at the very end of the cook (which OP is alluding to, with the 2 min time). Typically, I'd drop the heat down to medium, but YMMV. The logic of searing the steaks in butter is that the milk solids brown and help intensify the Malliard Reaction -- which is what makes the crust on seared meat so complex and delicious.

You can't get that if you just butter the steak, it needs to be hot and foamy so that it's continuously reinforcing the crust you've built up.

Comment 16 Mar 2020

MY MAN! This is my all-time favorite thing to cook at home. It's my go-to Christmas dinner.

My recipe's really close to yours, but I follow the SeriousEats approach and put a thick peppercorn crust on one side of the meat, sear that side first, then flip it over and sear the other side to build up a good fond. I also use a stainless steel pan, because it builds better fond than a cast iron skillet IMHO.

From there, the differences in our approach are pretty subtle:

  • I deglaze with brandy or whiskey first (after I sautee the peppercorns and shallots)
  • I use chicken stock instead of beef stock (store bought chicken stock just tastes better IMHO)
  • I sub dijon mustard for the sour cream
  • Instead of the flour/bread crumb/stock slurry, I throw in a glug or two of heavy cream, a splash of red wine, and whatever juices have bled off the steaks while resting

PRO TIP TO EVERYONE AT HOME: Do not skimp on black pepper. Buy high-quality, whole black peppercorns and grind them yourself. It makes all the difference in the world -- especially in a dish like this.

BONUS PRO TIP TO ANYONE WHO'S READ THIS FAR: Try it with lamb chops. The peppercorn pan sauce is an excellent complement to gamy lamb. If you have a whole, bone-in rack, debone the entire roast, then cut the steaks into boneless chops. The chops stay in contact with the skillet longer, which gives you a better fond -- which is the building block of your pan sauce. (When you cook a steak on the bone, the meat contracts and the bone does not -- which leads to the meat pulling itself in against the bone, which lifts the inside part of it off the cooking surface.)

Comment 13 Mar 2020

Personally, I plan to get weird in the mountains. Snowboarding is getting riskier out here at the big resorts in CO, but the smaller, local hills see significantly fewer tourists and traffic. But the snow's starting to melt out here at lower elevations - so I'll be hiking and trail running as much as I possibly can. 

Comment 26 Feb 2020

I mean, of all positions, running back is the easiest to make an early impact at. Blocking normally will take some time to get up to speed on, but the cream tends to rise fastest at RB.

Comment 26 Feb 2020

First thing's first. I'm probably craving Hounddog's

Granted, depending on my blood alcohol content, I might not be able to hoof it that far (or drunk-dial the limo to hook my drunk ass up). So if that's out of the question, I'm either headed to Buckeye Donuts or Raising Cane's.

Also - RIP to Fly Pie/Slice of NY. Goodnight, sweet prince.

Comment 11 Feb 2020

I was in the 'bleeds in the north endzone for that epic 2016 game. Literally was in the Michigan section, one row from the very top of the stadium. When Samuel crossed the plane of the north end zone, it was like mainlining pure euphoria -- which was contrasted by the most delicious of schadenfreude as the Wolverine faithful sat lifelessly, staring at the field in stunned, disbelieving silence.

Never thought anything could top watching Cie Grant come unblocked off the edge on 1/3/2003, but damned if the Brooklyn Dagger didn't. Granted, I wasn't in the stadium for the former, but the latter was nothing short of spiritual.

...and then, after rushing the field -- as my wife and I are walking past the RPAC, listening to the clangs of the victory bell -- my phone buzzes. Jim Harbaugh is "bitterly disappointed" about the spot -- and is apparently throwing a full-blown hissy fit about the game. Truly the perfect cherry to top an all-time epic of a game. By that time all the bars were full, so we slipped into the bar at the Gateway Film Center (the Torpedo Room), ordered a couple IPAs, and savored the postgame coverage over some deep-fried cheese curds -- which weren't half as salty as the Michigan fanbase. 

All in all, it was pretty much a perfect day. 

Comment 07 Feb 2020

...unless you're comparing it to the godlike majesty that is Blue Ash Chili. Their 6 Way is a watershed human achievement, on par with the harnessing of fire, the development of agriculture, and the invention of the wheel.

Spaghetti, chili, beans, onions, cheddar cheese, and deep-fried jalapenos. Perfectly balanced, as all things should be.

Comment 06 Feb 2020

I feel you man. I'm out in Colorado now, and while the beer scene out here is top notch, I still find myself missing some of those old-school Ohio IPAs: Jackie O's Mystic Mama, Yellow Springs' Boat Show, and Rhinegeist Truth. 

Comment 05 Feb 2020

Ridgewood? No way! I had a lot of friends that went to school out there. I went to middle school at Memorial -- which was the old high school -- and 2/3 of the student body there was from that side of town. If your family's still over that way, you should definitely hit up Yoshi's for sushi. They're on Frantz by Enrico's Pizza, just past Hayden Run.

Never wound up going to North High, but next time I'm in town I'll make sure to swing by. Haven't had much of their beer, but I did enjoy Jalalima and Mister Fahrenheit back when I lived in Dayton. Hoping to get back for a game this fall -- I'll make sure to hit that place up! Speaking of beer, I'm not sure if it's nostalgia, but I really miss CBC's Bodhi. Used to get that on tap in college at the Brazenhead in Grandview...now THAT was my jam.

Comment 05 Feb 2020

It's been a long time since I lived out there, but Yoshi's on Frantz and Sushi Bistro Masa at Avery and 33 both used to do a lot of business with the Honda execs. Looks like the latter is gone, but the former is damn good -- and right on the border of Hilliard and Dublin.

Comment 14 Jan 2020

Haha nice try, BadOwl. ESPN obviously modified the formula this year so "the narrative" could be that much more sympathetic to LSU -- making us and Clemson into "heels" that the underdog Tigers could triumphantly vanquish. The only reason LSU is still ranked third is to preserve their so-called "neutrality".

Comment 14 Jan 2020

"Failure to shut down Etienne and lack of execution in the red zone and egregious officiating is what cost OSU."

And yet, despite all of that, we had them pinned on their own six yard line, trailing by two with fewer than four minutes to go. Sorry -- if you can't stop them from driving the length of the field, you ain't a championship team.

Comment 13 Jan 2020

Yuuuuuuuup. It’s easy to forget that he had a goddamn cannon for an arm.