Ken Turnbull 4 Reviews Edit Profile Display Name* 0/15 characters Tagline 0/500 characters Facebook 0/50 characters Instagram 0/30 characters Pinterest 0/30 characters Tumblr 0/32 characters X 0/15 characters Cancel Save Changes Links recent activity see all drevans marked Ken Turnbull’s Cast Iron Pan-Seared Steak (Oven-Finished) review helpful. January 2025 Lindsay marked Ken Turnbull’s Potato Scones review helpful. August 2024 Ken Turnbull reviewed DEBBA7’s Norwegian Lefse. June 2024 Much like my Gram's recipe for Tatty Scones (Scottish). She wrote it out in the late 1800's...still good. Great use of leftover mashed potatoes.I still have the 18-20" round cooking griddle she used. Helpful (0) Ken Turnbull reviewed Lindsay O’s Potato Scones. 07/22/2023 Not enough flour! All problems that I read seem to be due to that. My recipe came from my gram (born in Edinburgh) and she used flour until you couldn't get it to take any more...like Janet Gilbert said...and do it by feel.Still have her heavy old 24" round griddle from the 1800 to cook them on. Great when you get it right; otherwise nhot so much. Helpful (1) Ken Turnbull marked Janet Gilbert’s Potato Scones review helpful. 07/22/2023 Ken Turnbull reviewed Grif’s Cast Iron Pan-Seared Steak (Oven-Finished). 04/06/2020 Interesting concept. Lost a point for the marinade and the oil. Been cooking steaks in my cast iron pan for many years now without the marinade and never with oil. A properly seasoned pan does not need oil...it just needs to be real hot and the steak will lift easily. I find that between 1 and 2 minutes per side is all that is needed for the sear and that 5 minutes in a 425 degree oven is enough for a 1" steak...if not too much. I like medium rare. I agree with the Pinot Noir and butter and prefer Montreal Steak Spice as the seasoning, but salt and pepper alone is every bit as good. I learned this method from a good steak house almost 50 years ago and always have the best results. Thick steaks with good marbling are the best candidates for this method. 1" thick is as thin as you want to go. Good steaks don't need a marinade. Helpful (1) Ratings & Reviews 4 Norwegian Lefse 06/25/2024 Much like my Gram's recipe for Tatty Scones (Scottish). She wrote it out in the late 1800's...still good. Great use of leftover mashed potatoes.I still have the 18-20" round cooking griddle she used. Helpful (0) Potato Scones 07/22/2023 Not enough flour! All problems that I read seem to be due to that. My recipe came from my gram (born in Edinburgh) and she used flour until you couldn't get it to take any more...like Janet Gilbert said...and do it by feel.Still have her heavy old 24" round griddle from the 1800 to cook them on. Great when you get it right; otherwise nhot so much. Helpful (3) Cast Iron Pan-Seared Steak (Oven-Finished) 04/06/2020 Interesting concept. Lost a point for the marinade and the oil. Been cooking steaks in my cast iron pan for many years now without the marinade and never with oil. A properly seasoned pan does not need oil...it just needs to be real hot and the steak will lift easily. I find that between 1 and 2 minutes per side is all that is needed for the sear and that 5 minutes in a 425 degree oven is enough for a 1" steak...if not too much. I like medium rare. I agree with the Pinot Noir and butter and prefer Montreal Steak Spice as the seasoning, but salt and pepper alone is every bit as good. I learned this method from a good steak house almost 50 years ago and always have the best results. Thick steaks with good marbling are the best candidates for this method. 1" thick is as thin as you want to go. Good steaks don't need a marinade. Helpful (1) World's Best Potato Salad 05/22/2017 World's best Potato Salad...my . It has sugar in it, corn starch, butter, vinegar, and evaporated milk. Leave 'em all out Simple is better! Potatoes, yellow mustard (has vinegar in it), Hellman's Mayo, hard Boiled eggs, green onion if you like (I do), some salt and pepper to taste. Add too much mayo and it get's runny...so watch it. Some people add celery...I don't think it is needed. That's it. All the other recipe did was add to equal the simple route...and add extra calories. How can you responsibly put this stuff out ??? The word stuff is in there for polite society. Helpful (0)