Mario Batali Granite Piastra - Page 2

Food Network Fan · 09-25-2008, 12:45 AM

Don't you hate it when the things for the grill aren't new and shiny anymore.

But if you get a good meal it's worth it.

Looks like a nifty little item. I bet it will be fun to play with and see what all you can do.

scottcolbath · 09-25-2008, 01:58 AM

Quote:

Originally Posted by Food Network Fan

Don't you hate it when the things for the grill aren't new and shiny anymore.

But if you get a good meal it's worth it.

Hell no. I gave upon shiny a long time ago.

Hell, I dropped $9,000 on a motorcycle that I knew was going to end up on its ass many times while out in the dirt, but I could not let that first scratch bother me. Same applies for new cooking gadgets. Use the suckers and let them get their battle scars. They add character.

BTW, I have "crashed" my $9,000 KTM dual sport motorcycle no less than six times and it has the scratches to prove it, but it still takes me anywhere I want to go.

Quote:

Looks like a nifty little item. I bet it will be fun to play with and see what all you can do.

Yup, I'm looking forward to more meals done on this puppy.

S.C.

Pluff Mudder · 09-25-2008, 04:20 PM

Quote:

Originally Posted by scottcolbath

Same applies for new cooking gadgets. Use the suckers and let them get their battle scars. They add character.

I would always get a good

at some postings at a food board I use to visit. Some people there would go into a tizzy because they would get a little scratch on some of their cookwear like one of their AC pots or pans. But the one that took the cake was a person who was almost hyperventilating because they got a scratch on the inside of their new warming drawer. IMO, if all your cooking toys look like they just came from the store or just out of the box, then you haven't been cooking. As S.C. said, it adds character.

Food Network Fan · 09-25-2008, 04:25 PM

Yeah mine have a bunch of little dings. But they all do look nice when they are new. Using them is part of the fun.

Pluff Mudder · 09-25-2008, 04:34 PM

My first pieces of AC looked all nice and shinny too when I got them in the early 80's, but with 20 plus years of cooking, they're looking like well-worn battle veterans.

GB2002 · 09-27-2008, 01:18 AM

My DH won one of those things in Mario's Ultimate Grilling Challenge (haven't gotten it yet). I didn't know what it was! Now I do!

Pluff Mudder · 09-27-2008, 03:54 PM

That's cool GB2002! Hope he has fun using it!

scottcolbath · 10-16-2008, 04:41 PM

Last night I did the scallop recipe mentioned on page 1 of this thread. It was amazing.

I used mesquite lump wood. It really makes a difference over a gas grill or charcoal.

For a little addition, I used a small amount of my fancypants, expensive annointing olive oil and a tiny amount of a very nice balsamic vinegar over the tomato/onion/basil mix. I also used basil from my own plant for the first time. It was a little mellow compared to the store bought basil, but still excellent.

For a little sweetness on the side, I sliced up a fresh pineapple and brushed it with some higher end BBQ sauce from a jar mixed with Chipotle Tabasco.

My piastra developed a crack, although it does not appear to have compromised the strength of the stone.

This meal gets an 11 on a scale of 1-10.

S.C.

Food Network Fan · 10-16-2008, 05:14 PM

Sounds good. I wish my crew would eat something besides shrimp in the seafood realm.

Pluff Mudder · 10-16-2008, 06:08 PM

Love scallops - both bay and sea. I use the bay scallops in this creamy onion sauce I do over pasta and wrap the big sea scallops in bacon and grill them.

We have rays here in the creek and I've been told that the meat in their wings is a lot like scallops in texture and taste. Next time we catch one, might have to try it instead of throwing it back in.