Steak

[TildaS]

Love a good steak but has to be medium as both really bloody or well done are such a waste. Also would say quality is much more important than size!

 

[Lord Pmann]

I don't eat a lot of red meat, but do enjoy the occasional steak.

A good steak should be a nice, choice cut. Those lesser cuts can go for stews and chillies.

Rub a little olive oil, season with some oregano, salt, and pepper. Grill to a beautiful medium, medium rare.

NEVER put Bar-B-Q sauce on a good steak. You might as well put Ketchup (Catsup) on your oatmeal.

I used to work with this guy that would order a filet mignon well well done. On top of that, he would put A1 sauce on it. Hehe. Always made me laugh, but that's how he liked it.

For me, I prefer steaks made on a cast iron pan, rather than the grill. Some of the higher end steakhouses do that and I absolutely love it. I cant get those 1700 degree temps that some of the steakhouses do, but I love the way it tastes. I love my filet done rare, sometimes Oscar style, sometimes with hollandaise, or sometimes with a bleu cheese crust in it.

My ultimate combination is lobster tail (preferably Australian lobster tail- slightly different taste than Maine or Florida lobster) with a nice filet. I like my filet super thick, as I like all my meat. I also won't turn down a bacon wrapped scallop along with it, as long as they are sea scallop and not those cheap bay scallops.

 

[dougsan]

All these people who grill and cook! Yuck. Except for breakfast I let the professional cooks prepare my meals. The possibility of cute waitresses adds to the enjoyment. I have never cooked in my life and I avoid sit down meals at peoples homes as much as I can.

When my wife and I bought our home, 1980, the stove was still wrapped in plastic six months after it was delivered. Not bad.

 

[bailadora]

All these people who grill and cook! Yuck.

I like to cook. I like the creativity of it and it's also one of the ways I demonstrate affection for someone. I'm far from a professional, but I've been told I'm pretty good for a home cook.

*blows and buffs nails casually*

 

[fire_breeze]

I like to cook. I like the creativity of it and it's also one of the ways I demonstrate affection for someone. I'm far from a professional, but I've been told I'm pretty good for a home cook.

*blows and buffs nails casually*

I am expecting a Southern home-cooked mean .

I need to be initiated.

 

[NippleMuncher]

I like to cook. I like the creativity of it and it's also one of the ways I demonstrate affection for someone. I'm far from a professional, but I've been told I'm pretty good for a home cook.

*blows and buffs nails casually*

You're just asking to get tied up to my stove!

I ain't no pro chef either, but can hold my own, especially with the recipes that I've adapted.

On topic, we are not big steak people, we'd rather do a rib roast, which we do on the BBQ with the rotisserie. That is the single best invention since sliced bread!

 

[pplwatching]

On topic, we are not big steak people, we'd rather do a rib roast, which we do on the BBQ with the rotisserie. That is the single best invention since sliced bread!

I do a killer rib roast on the BBQ. I don't have the patience for a true wood pit, but I've got a lot of fruit wood I use either on the electric or gas pits. I don't use a rotisserie, though. I'm not sure how I'd even mount one on the smokers. Anyway, that's one of my favorite ways to entertain friends and family.

As far as bragging rights, tonight I cooked for 82 people and got rave reviews.

 

[knot_sweet]

Cast iron griddle pan, gas hotplate, pan heated till a drop of oil just sizzles on contact, steak at room temperature, put in pan on one side till you can just see juice on the top, flip, leave for about 30 seconds (less for thinner cuts), add a tiny touch of pink salt.

That's it.

If it's good beef steak, and I only ever eat good beef, you don't need anything else.

Lamb or mutton or kangaroo? No pink bits, ever. Yucky.

If it's for curries etc, I use cheaper beef cos then it's not about the meat so much as the seasonings and since the meat ends up well done anyway why waste the best??

 

[kiwi_submissive]

I only eat blue steak. Sadly most people are so grossed out by it that I rarely eat steak around other people. Apparently all the blood is just wrong.

 

[MissMaidenMinx]

The trick to a good steak is resting.
A bit of salt and pepper before cooking, a nice hot pan and away you go.

 

[Primalex]

I only eat blue steak. Sadly most people are so grossed out by it that I rarely eat steak around other people. Apparently all the blood is just wrong.

*sighs*

Can we get rid off the urban legend that there is blood in a steak? I mean, John Kendrew got even the nobel prize for discovering this - 50 years ago! Yet people still insist that it is blood they see in a rare (or blue) steak.

 

[Que]

All these people who grill and cook! Yuck. Except for breakfast I let the professional cooks prepare my meals. The possibility of cute waitresses adds to the enjoyment. I have never cooked in my life and I avoid sit down meals at peoples homes as much as I can.

When my wife and I bought our home, 1980, the stove was still wrapped in plastic six months after it was delivered. Not bad.

Not to put too fine a point on it, but you sir are an imbecike from both a culinary and a financial standpoint. From a healthy eating perspective as well.

If your wife truly never so much as scrambed an egg in six months she had better give transcendant blowjobs or she is indeed your match in every way.

For starters it is a BASIC life skill taught to the most developmentally challenged among us before they are permitted to leave a group home.

Moneywise I can prepare filet mignon for less than you can purchase a hamburger for.

I delight in cute waitresses. The cute waitresses here in town in one of the four available restaurants are probably responsible for an extra 15 pounds I'm carrying around so I get that angle...however since you're not a do it yourself kind of guy you aware there are such a thing as gentleman's clubs? There you can ogle women who have their clothes already off alleviating you of the chore of mentally undressing them. Hell, If you truly are such a hands-off sort of guy you could go to one of those Asian massage parlors where they wank it for you.

Nearly everyone who prepares your food in these restaurants began as a busboy or a dishwasher. The good news there is they do learn basic hygiene if they didn't start with those skills. Also I don't know how you feel about government agencies but there is one that makes them get a food handlers card where theysit in a class and watch a video about exactly how many bacteria you can get at any given time at a particular temperature and still not submit your patrons to food poisoning....hopefully.

There's a Chinese restaurant here in town it's not too bad keep in mind everyone in the kitchen has Spanish as their first language not Mandarin Chinese.

Today I saved time, trouble gas and money.

When hunger begin to gnaw at me, I scrounged through the kitchen and found shrimp some homemade tomatillo salsa, some pineapple that I had grilled previously, some purple cabbage some leftover five grain rice and a tortilla.


I had a delicious low calorie high fiber low salt..( I forgot to salt shrimp) burriti.

What did you have for lunch?

 

[bailadora]

I am expecting a Southern home-cooked mean

I need to be initiated.

C'mon down, Breezy! It's nice and warm where I am and I'll gladly cook for ya.

You're just asking to get tied up to my stove!

I ain't no pro chef either, but can hold my own, especially with the recipes that I've adapted.

On topic, we are not big steak people, we'd rather do a rib roast, which we do on the BBQ with the rotisserie. That is the single best invention since sliced bread!

'Cha. As if. Someone has delusions of grandeur, don't he? *I'm* the one with the golden lasso, Skippy! You'd be tied to *my* stove.

I'm banned from the grill. (Set the damn thing on fire one time and he's never let me live it down.)

What did you have for lunch?

Since you asked: shrimp, sauteed in lemon infused olive oil, with pan seared cherry tomatoes and wilted baby spinach cooked in the same pan. Spread over couscous and topped by a small sprinkling of grana padano cheese. Inspired by a recipe in Cooking Light.

(yeah, yeah - I know you didn't ask me, but I answered ya' anyway. )

 

[Que]

Yum....I dont have cherry tomatoes, but ive got several of those hydro on the vine ones i was about to waste...i vaguely thought blanch them and sauce them bur they havent the flavor for that...saute'ed might carmelize some flavor out of them.

 

[unregistered]

 

[bailadora]

Yum....I dont have cherry tomatoes, but ive got several of those hydro on the vine ones i was about to waste...i vaguely thought blanch them and sauce them bur they havent the flavor for that...saute'ed might carmelize some flavor out of them.

Oh, then you want this recipe. I haven't bought sun dried tomatoes since finding that little gem. When they come out of the oven, it's all I can do not to stand there and finish off the whole damn tray!

 

[NippleMuncher]

Oh, then you want this recipe. I haven't bought sun dried tomatoes since finding that little gem. When they come out of the oven, it's all I can do not to stand there and finish off the whole damn tray!

OMG!!!! That sounds yummy, on both accounts!

 

[Emerson40]

Oh, then you want this recipe. I haven't bought sun dried tomatoes since finding that little gem. When they come out of the oven, it's all I can do not to stand there and finish off the whole damn tray!

Thanks for this bailadora! Besides that yummy looking sammy, I can think of about 2 dozen other culinary uses for those tasty ma-toes.

 

[twister947]

Interesting. I was just chatting with my ex, and she mentioned this, or something very close to it. Thank you.

 

[bailadora]

OMG!!!! That sounds yummy, on both accounts!

Thanks for this bailadora! Besides that yummy looking sammy, I can think of about 2 dozen other culinary uses for those tasty ma-toes.

You're welcome! Those 'maters are da bomb! And yeah, Emerson, they're incredibly versatile.

 

[fire_breeze]

C'mon down, Breezy! It's nice and warm where I am and I'll gladly cook for ya.



'Cha. As if. Someone has delusions of grandeur, don't he? *I'm* the one with the golden lasso, Skippy! You'd be tied to *my* stove.

I'm banned from the grill. (Set the damn thing on fire one time and he's never let me live it down.)



Since you asked: shrimp, sauteed in lemon infused olive oil, with pan seared cherry tomatoes and wilted baby spinach cooked in the same pan. Spread over couscous and topped by a small sprinkling of grana padano cheese. Inspired by a recipe in Cooking Light.

(yeah, yeah - I know you didn't ask me, but I answered ya' anyway. )

Do NOT be surprised if I take you up on that offer and show up at your doorstep with a bouquet of flowers, wine and some rope.

 

[Emerson40]

Do NOT be surprised if I take you up on that offer and show up at your doorstep with a bouquet of flowers, wine and some rope.

Spicy!!!



http://imgc.allpostersimages.com/images/P-473-488-90/26/2634/PACMD00Z/posters/pepe-nilsson-red-wine-bottle-with-rope.jpg

 

[Emerson40]

Tomatoes are even more disgusting than rare steaks.

My brother-in-law can't have a slice of tomato in his mouth without gagging and dry-heaving like a spaz. He can be quite theatrical about it, especially if he bites into a sandwich that he requested sans tomato, and forgot to flip the top to check.

Yet he eats salsa, has catsup on his burgers, and enjoys a robust tomato sauce with pasta. He says it is a texture thing. He's the same way with raw mushrooms (can only eat canned - barf!) and fresh figs.

My poor sister....

 

[NightL]

I have been gagging as well lately... and that is through just reading

 

[Lord Pmann]

I am the same with tomato and mushrooms of any sort. Mushrooms it's the smell, tomato it's the taste of fresh tomato. Bleh!

Mushrooms taste like pure dirt.