On Jul 7, 7:31*pm, sf > wrote:
> On Tue, 07 Jul 2009 20:48:45 GMT, blake murphy
>
>
>
> > wrote:
> >On Mon, 06 Jul 2009 16:57:57 -0400, Dave Smith wrote:
>
> >> Bobo Bonobo® wrote:
>
> >>>>> That was exactly what I suggested. *Pan frying does not get as good
> >>>>> results, but it may be worth it not to stand out in 40F with drizzle.
> >>>> You suggested a frying pan. I suggested a grill pan..... a cast iron pan
> >>>> with ridges.
>
> >>> Either can be fine. *The grill pan makes it look prettier. *Still, I'd
> >>> rather grill over wood or lump, or even briquets than cook a steak on
> >>> the stovetop.
>
> >> So true. Grilling over a charcoal is the best. Even gas grills are good.
> >> * Frying them is one of my least favoured modes of cooking a steak,
> >> except that a pepper steak can be pretty good.
>
> >but some of us unfortunates have access to neither gas nor charcoal grills.
>
> A regular CI pan (no ridges required) works just fine. *However,
> you'll need a hood fan that can suck the fillings out of your teeth if
> you don't want the smoke alarm to go off or the fire department to
> knock on your door. *Well, either that or 900-1000 CFI.
>
<in my best slow, backwoods yokel voice> I heard of a gal what could
suck the chrome off-an-a trailer hitch. One a those work?

--Bryan