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dsi1[_2_] · **Tuesday, 3/16/2021, Supper**

On Tuesday, March 16, 2021 at 11:12:12 AM UTC-10, wrote:
> Tonight it will be the scalloped potatoes I mentioned a couple of
> weeks ago. I peeled the potatoes last night and left them in a large
> bowl of water. This morning I sliced them using a mandoline slicer.
> It does a great job, but I'd be just as relaxed using a switchblade knife..
> Yes, I use the guard to hold whatever I'm annihilating, but that blade is
> still like a razor. Those sliced potatoes went back into a fresh bowl of
> water to await further attention.
>
> There's a package of cubed ham that will go in between all the potato
> layers as well as cheese and a can of cream of mushroom soup and milk
> mixture. Green beans and possibly a small skillet of cornbread will round
> out this meal. There will be plenty of leftovers for a couple of more suppers.
>
> What's cooking at your house??

We had steak. It was grilled on a Korean grill on a butane stove. I haven't used the grill before and it performed great. How was it able to sear the steak with so little oil and without splattering? Perhaps it is some kind of Korean magic. The pan has a granite/Maifan coating, not a Teflon or ceramic coating. You should use a little oil on this coating. I think the pan has a double wall construction that reduces the heat transfer to the surface. This is probably to protect the cooking surface. I normally wouldn't cook at such a reduced temperature but it seems to work fine.

https://photos.app.goo.gl/URDnLG8byYYqz5HL8
https://photos.app.goo.gl/DE3ScMULoe9v7cnN9