> "Dimitri" writes:
>
><EskWIRED wrote:
>>Dimitri wrote:
>>
>>> Salt and pepper the steak about an hour before cooking.
>>
>> Why do it about an hour before cooking?
>
>Difused flavor.
>
>>> If you have
>>> one use an instant read thermometer about 135 to 140 for Rare.
>>
>> 140 for rare? Is your thermometer calibrated?
>
>Yes I calibrate it often just boil some water.
>
>
>>And with a thin piece of meat like a steak, how can you have confidence in
>>a thermometer?
>
>A good fillet is usually thicker the the norm and are good New Yorks. We
>ain't talking Safeway here.


Just returned from grocery shopping... got a lovely chuck filet steak reserved
for dinner tonight... already seasoned with s n' p w/leaperrins... gonna pan
fry, with nuked spuds. Hey, I didn't eat all day and I'm starving... this will
be quick, and GOOD, trust me.... meanwhile I'm on my second Phillips
Screwdriver (phillips = +) (+ = extra vodka)... noshing on Cheez-ITs too.

Ok, time to (hic) cook.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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