On Mon, 23 Jul 2007 13:28:48 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> >Nowadays, I can barely afford beef!
>> >
>> >I was almost orgasmically delighted this morning when I found bone in
>> >Rib Eye for $5.99 on sale.
>> >
>> >I bought 2 steaks for $18.00.
>> >
>> >That is my splurge for the year.
>> >
>> >I cooked and ate one as soon as I got home. Been MONTHS since I've had
>> >Rib Eye! I may or may not take pics of the second one. Don't hold your
>> >breath. ;-d
>>
>> yesterday i got a piece of flank steak for $3.99 a pound at the h-mart
>> (a korean- oriented asian food store in wheaton, md.). still planning
>> the final rites.
>>
>> your pal,
>> blake
>
>So what did you do with it?
>I got behind on posts over the weekend as I had other priorities, plus I
>had to work some overtime.

actually, it's still in the meat drawer of the refrigerator.

probably tomorrow it will go into a marinade for london broil. i'm
thinking pineapple-soy, or maybe this one, which sounds kinda gross,
but is actually pretty good:

1/4 cup each catsup, vinegar, oil and water
1 tb prepared mustard
1 1/2 tsp salt

(from 'marinade magic,' by dona meilach. she says it's for beef
kabobs.)

....with rice vinegar and coarse-ground major grey poupon for the
mustard, and olive oil. probably some garlic on g.p.'s. i've used
kraft catalina instead of the ketchup with good results, but unless
it's on sale tomorrow, that's unlikely.

but i'm always open to suggestions. .89 lbs, and real purdy. i
haven't had flank in a while.

your pal,
blake

In article >,
blake murphy > wrote:

> On Mon, 23 Jul 2007 13:28:48 -0500, Omelet >
> wrote:
>
> >In article >,
> > blake murphy > wrote:
> >
> >> >Nowadays, I can barely afford beef!
> >> >
> >> >I was almost orgasmically delighted this morning when I found bone in
> >> >Rib Eye for $5.99 on sale.
> >> >
> >> >I bought 2 steaks for $18.00.
> >> >
> >> >That is my splurge for the year.
> >> >
> >> >I cooked and ate one as soon as I got home. Been MONTHS since I've had
> >> >Rib Eye! I may or may not take pics of the second one. Don't hold your
> >> >breath. ;-d
> >>
> >> yesterday i got a piece of flank steak for $3.99 a pound at the h-mart
> >> (a korean- oriented asian food store in wheaton, md.). still planning
> >> the final rites.
> >>
> >> your pal,
> >> blake
> >
> >So what did you do with it?
> >I got behind on posts over the weekend as I had other priorities, plus I
> >had to work some overtime.
>
> actually, it's still in the meat drawer of the refrigerator.
>
> probably tomorrow it will go into a marinade for london broil. i'm
> thinking pineapple-soy, or maybe this one, which sounds kinda gross,
> but is actually pretty good:
>
> 1/4 cup each catsup, vinegar, oil and water
> 1 tb prepared mustard
> 1 1/2 tsp salt
>
> (from 'marinade magic,' by dona meilach. she says it's for beef
> kabobs.)
>
> ...with rice vinegar and coarse-ground major grey poupon for the
> mustard, and olive oil. probably some garlic on g.p.'s. i've used
> kraft catalina instead of the ketchup with good results, but unless
> it's on sale tomorrow, that's unlikely.
>
> but i'm always open to suggestions. .89 lbs, and real purdy. i
> haven't had flank in a while.
>
> your pal,
> blake

Geez. For .89, I could settle for grinding it. ;-) Or pot roast.

I like the idea of the pineapple soy thing better, maybe with some mango.
The fruit should help tenderize it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Pandora > wrote:

> I have not said it is marinated. There is only some lemon over it. But I
> think Giusy is right: there are 1 million recipes of Carpaccio, like 1
> million recipes of Pizza napoletana.

I have more than just a sneaking suspicion that it was not you who wrote
the above. In fact, I am pretty sure of this for more than one reason,
the major of which is you are directly contradicting everything you
posted in the thread so far. Examples:
__________________________________________________ _________________
Yes Carpaccio means raw meat, but generally is "cooked" with lemon.
__________________________________________________ _________________
Yes. Very good. Meat cook in the lemon because it is acid. You can cook
Also alici and sardines in this way.
__________________________________________________ _________________
> Carpaccio di Manzo is a huge favorite with me. I do not want it marinated
> or cooked, but I do want it served on rucola with shards of Parmigiano
> Reggiano.

This is a sor t of tartar, not Carpaccio. Tartar meat is a big raw
hamburger (generally with a raw egg over)
__________________________________________________ _________________

All of the above is clearly about marinating in lemon juice, almost by
definition.

Your proxy, far from helping you, is acting as your worst enemy, as are
you.

> The point is: what is the original?

<BOGGLE> I posted the recipe direct from the source twice already in
this thread alone. Are you awake? Drunk? On drugs? Need help?

And, by the way, there is only one true recipe for pizza napoletana, as
any born and bred Neapolitan will tell you in no uncertain terms. And
it is official, too. See
<http://gazzette.comune.jesi.an.it/2004/120/9.htm>.

Victor

Pandora > wrote:

> Another thing. on "Cucina Italiana" web site, the Carpaccio di manzo is
> made with lemon and also some champignons

There are many various "cucina Italiana" Web sites, and no one has ever
argued that there are any number of Carpaccio impostors out there -
pointing that out, in case you still haven't noticed, is the raison
d'être of my participation in the thread.

Victor

On Tue, 24 Jul 2007 12:56:26 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> On Mon, 23 Jul 2007 13:28:48 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > blake murphy > wrote:
>> >
>> >> >Nowadays, I can barely afford beef!
>> >> >
>> >> >I was almost orgasmically delighted this morning when I found bone in
>> >> >Rib Eye for $5.99 on sale.
>> >> >
>> >> >I bought 2 steaks for $18.00.
>> >> >
>> >> >That is my splurge for the year.
>> >> >
>> >> >I cooked and ate one as soon as I got home. Been MONTHS since I've had
>> >> >Rib Eye! I may or may not take pics of the second one. Don't hold your
>> >> >breath. ;-d
>> >>
>> >> yesterday i got a piece of flank steak for $3.99 a pound at the h-mart
>> >> (a korean- oriented asian food store in wheaton, md.). still planning
>> >> the final rites.
>> >>
>> >> your pal,
>> >> blake
>> >
>> >So what did you do with it?
>> >I got behind on posts over the weekend as I had other priorities, plus I
>> >had to work some overtime.
>>
>> actually, it's still in the meat drawer of the refrigerator.
>>
>> probably tomorrow it will go into a marinade for london broil. i'm
>> thinking pineapple-soy, or maybe this one, which sounds kinda gross,
>> but is actually pretty good:
>>
>> 1/4 cup each catsup, vinegar, oil and water
>> 1 tb prepared mustard
>> 1 1/2 tsp salt
>>
>> (from 'marinade magic,' by dona meilach. she says it's for beef
>> kabobs.)
>>
>> ...with rice vinegar and coarse-ground major grey poupon for the
>> mustard, and olive oil. probably some garlic on g.p.'s. i've used
>> kraft catalina instead of the ketchup with good results, but unless
>> it's on sale tomorrow, that's unlikely.
>>
>> but i'm always open to suggestions. .89 lbs, and real purdy. i
>> haven't had flank in a while.
>>
>> your pal,
>> blake
>
>Geez. For .89, I could settle for grinding it. ;-) Or pot roast.
>
yikes, the piece i bought *weighs* .89 lbs. it was $3.99 per lb.,
which seemed a good price to me.

>I like the idea of the pineapple soy thing better, maybe with some mango.
>The fruit should help tenderize it.

we'll see.

your pal,
blake

On Jul 24, 12:16 pm, blake murphy > wrote:
> On Mon, 23 Jul 2007 13:28:48 -0500, Omelet >
> wrote:
>
>
>
> >In article >,
> > blake murphy > wrote:
>
> >> >Nowadays, I can barely afford beef!
>
> >> >I was almost orgasmically delighted this morning when I found bone in
> >> >Rib Eye for $5.99 on sale.
>
> >> >I bought 2 steaks for $18.00.
>
> >> >That is my splurge for the year.
>
> >> >I cooked and ate one as soon as I got home. Been MONTHS since I've had
> >> >Rib Eye! I may or may not take pics of the second one. Don't hold your
> >> >breath. ;-d
>
> >> yesterday i got a piece of flank steak for $3.99 a pound at the h-mart
> >> (a korean- oriented asian food store in wheaton, md.). still planning
> >> the final rites.
>
> >> your pal,
> >> blake
>
> >So what did you do with it?
> >I got behind on posts over the weekend as I had other priorities, plus I
> >had to work some overtime.
>
> actually, it's still in the meat drawer of the refrigerator.
>
> probably tomorrow it will go into a marinade for london broil. i'm
> thinking pineapple-soy, or maybe this one, which sounds kinda gross,
> but is actually pretty good:
>
> 1/4 cup each catsup, vinegar, oil and water
> 1 tb prepared mustard
> 1 1/2 tsp salt
>
You're correct on the first count. It does sound gross.
>
> your pal,
> blake

--Bryan

On Jul 21, 1:18 pm, wrote:
> On Jul 19, 6:44 am, Scott > wrote:
>
> > When a steak is cook rare or medium rare isn't the pink meat in the
> > middle not good for you since it appears to be not fully cook? That's
> > one of the reasons I always order my steaks well-done. And if they bring
> > it to me with pink in the middle I send it back.
>
> Meat has no pathogens in its flesh unless it came from a sick animal
> and even then the muscle meat that we consume would not normally be
> contaminated. Contamination in grinding meat for hamburger or sausage
> comes from spills from the intestine during slaughter. If the
> slaughter process is not done well the carcass could be contaminated,
> then meat from that contaminated carcass when ground up mixes the
> contamination throughout the ground meat.

The same is true for chicken. Salmonella is native to chicken's
intestines. Hence, well seared but rare chicken is also safe, tough
(to me) unappealing.
>
> http://nativechefs.com

--Bryan

In article >,
blake murphy > wrote:

> >Geez. For .89, I could settle for grinding it. ;-) Or pot roast.
> >
> yikes, the piece i bought *weighs* .89 lbs. it was $3.99 per lb.,
> which seemed a good price to me.
>
> >I like the idea of the pineapple soy thing better, maybe with some mango.
> >The fruit should help tenderize it.
>
> we'll see.
>
> your pal,
> blake

Oh.

Sorry. :-)

Do what you like of course.
Your tastes are your own!

The toughest cut I'll buy any more is usually chuck, or some sirloin now
that I bought a new Jaccard. My old one went missing.

Round is always served raw.

I prefer seared rare rib eye or T-bones.

When they are on sale...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet > wrote:
>In article > ,
> Blair P. Houghton > wrote:
>
>> PeterLucas > wrote:
>> >Omelet > wrote in newsmp_omelet-
>> >> Blair P. Houghton > wrote:
>> >>> Then try carpaccio.
>> >>> Don't bother with steak tartare. Totally overrated unless
>> >>> the meat is gorgeous.
>> >>
>> >> When I make Tartar, it's cubed into approx. 1/2" cubes...
>> >> but I agree that Carpaccio is better! ;-d
>> >> http://i16.tinypic.com/5xywje1.jpg
>> >
>> >Nice lookin' meat. What is it?
>>
>> Looks like an eye round.
>
>Top round.
>
>
>> No good for tartare or carpaccio,
>> but beautiful for chili.
>
>Disagree... You need totally lean meat to serve raw. Raw beef fat is
>gross.

Ooh, you have never had real Prime strip done Pittsburgh
style, seared on the outside and with the middle still raw
and cool. The little lines of fat in the middle are the
key. Kobe beef is the same way, only moreso. If you cook
either until the fat melts, you've pretty much wasted the
meat and should have bought Choice and done it medium-rare.

--Blair

In article > ,
Blair P. Houghton > wrote:

> Omelet > wrote:
> >In article > ,
> > Blair P. Houghton > wrote:
> >
> >> PeterLucas > wrote:
> >> >Omelet > wrote in newsmp_omelet-
> >> >> Blair P. Houghton > wrote:
> >> >>> Then try carpaccio.
> >> >>> Don't bother with steak tartare. Totally overrated unless
> >> >>> the meat is gorgeous.
> >> >>
> >> >> When I make Tartar, it's cubed into approx. 1/2" cubes...
> >> >> but I agree that Carpaccio is better! ;-d
> >> >> http://i16.tinypic.com/5xywje1.jpg
> >> >
> >> >Nice lookin' meat. What is it?
> >>
> >> Looks like an eye round.
> >
> >Top round.
> >
> >
> >> No good for tartare or carpaccio,
> >> but beautiful for chili.
> >
> >Disagree... You need totally lean meat to serve raw. Raw beef fat is
> >gross.
>
> Ooh, you have never had real Prime strip done Pittsburgh
> style, seared on the outside and with the middle still raw
> and cool. The little lines of fat in the middle are the
> key. Kobe beef is the same way, only moreso. If you cook
> either until the fat melts, you've pretty much wasted the
> meat and should have bought Choice and done it medium-rare.
>
> --Blair

I understand what you are saying, but that post was about RAW meat
(Tartar), not _rare_ meat. :-)

I ate those two rib eyes blood rare in the middle last week and almost
blackened on the outside. I marinated them lightly in some soy sauce and
heated up peanut oil to the smoke point in the skillet.

Gods they were good!

But, sometimes I am just in the mood to eat raw beef, then top round is
perfect for that dipped in a whipped mix of raw egg yolk and low sodium
soy sauce. I keep it simple.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 26, 10:57 pm, Blair P. Houghton > wrote:
> Omelet > wrote:
> >In article > ,
> > Blair P. Houghton > wrote:
>
> >> PeterLucas > wrote:
> >> >Omelet > wrote in newsmp_omelet-
> >> >> Blair P. Houghton > wrote:
> >> >>> Then try carpaccio.
> >> >>> Don't bother with steak tartare. Totally overrated unless
> >> >>> the meat is gorgeous.
>
> >> >> When I make Tartar, it's cubed into approx. 1/2" cubes...
> >> >> but I agree that Carpaccio is better! ;-d
> >> >>http://i16.tinypic.com/5xywje1.jpg
>
> >> >Nice lookin' meat. What is it?
>
> >> Looks like an eye round.
>
> >Top round.
>
> >> No good for tartare or carpaccio,
> >> but beautiful for chili.
>
> >Disagree... You need totally lean meat to serve raw. Raw beef fat is
> >gross.
>
> Ooh, you have never had real Prime strip done Pittsburgh
> style, seared on the outside and with the middle still raw
> and cool. The little lines of fat in the middle are the
> key. Kobe beef is the same way, only moreso. If you cook
> either until the fat melts, you've pretty much wasted the
> meat and should have bought Choice and done it medium-rare.

Now come on. You shouldn't suggest that anything less than prime
should not also be done rare. I never buy prime, and enjoy the heck
out of choice strip steaks, preferably bone-in, sliced 1-1/2" to 2"
thick, Pittsburgh style over seasoned hickory wood. I have one in the
fridge that I bought yesterday, but it's only a 1" thick cut.
>
> --Blair

--Bryan

On Jul 27, 9:21 am, Omelet > wrote:
> In article > ,
> Blair P. Houghton > wrote:
>
>
>
> > Omelet > wrote:
> > >In article > ,
> > > Blair P. Houghton > wrote:
>
> > >> PeterLucas > wrote:
> > >> >Omelet > wrote in newsmp_omelet-
> > >> >> Blair P. Houghton > wrote:
> > >> >>> Then try carpaccio.
> > >> >>> Don't bother with steak tartare. Totally overrated unless
> > >> >>> the meat is gorgeous.
>
> > >> >> When I make Tartar, it's cubed into approx. 1/2" cubes...
> > >> >> but I agree that Carpaccio is better! ;-d
> > >> >>http://i16.tinypic.com/5xywje1.jpg
>
> > >> >Nice lookin' meat. What is it?
>
> > >> Looks like an eye round.
>
> > >Top round.
>
> > >> No good for tartare or carpaccio,
> > >> but beautiful for chili.
>
> > >Disagree... You need totally lean meat to serve raw. Raw beef fat is
> > >gross.
>
> > Ooh, you have never had real Prime strip done Pittsburgh
> > style, seared on the outside and with the middle still raw
> > and cool. The little lines of fat in the middle are the
> > key. Kobe beef is the same way, only moreso. If you cook
> > either until the fat melts, you've pretty much wasted the
> > meat and should have bought Choice and done it medium-rare.
>
> > --Blair
>
> I understand what you are saying, but that post was about RAW meat
> (Tartar), not _rare_ meat. :-)
>
> I ate those two rib eyes blood rare in the middle last week and almost
> blackened on the outside. I marinated them lightly in some soy sauce and
> heated up peanut oil to the smoke point in the skillet.

It's been over a year since I've had a pan seared steak. Since we
moved into the new apartment with the covered balcony, I can wood/
charcoal grill almost any day of the year.
>
> Gods they were good!
>
> But, sometimes I am just in the mood to eat raw beef, then top round is
> perfect for that dipped in a whipped mix of raw egg yolk and low sodium
> soy sauce. I keep it simple.

I always buy low sodium soy sauce. A better flavor/saltiness ratio.

Now, it's off to a Greek restaurant for lunch. My wife and I are both
off today, and our son is in summer camp until 3pm.

> --
> Peace, Om

--Bryan

In article om>,
Bobo Bonobo(R) > wrote:

> > I understand what you are saying, but that post was about RAW meat
> > (Tartar), not _rare_ meat. :-)
> >
> > I ate those two rib eyes blood rare in the middle last week and almost
> > blackened on the outside. I marinated them lightly in some soy sauce and
> > heated up peanut oil to the smoke point in the skillet.
>
> It's been over a year since I've had a pan seared steak. Since we
> moved into the new apartment with the covered balcony, I can wood/
> charcoal grill almost any day of the year.

I have a good wood grill, but I don't always want that smoky flavor.
Depends on my mood.

Pan searing is not the same flavor as wood grilling.

> >
> > Gods they were good!
> >
> > But, sometimes I am just in the mood to eat raw beef, then top round is
> > perfect for that dipped in a whipped mix of raw egg yolk and low sodium
> > soy sauce. I keep it simple.
>
> I always buy low sodium soy sauce. A better flavor/saltiness ratio.

Agreed! Ever tried Braggs liquid aminos?
It's an unfermented soy sauce and has a very special flavor.

>
> Now, it's off to a Greek restaurant for lunch. My wife and I are both
> off today, and our son is in summer camp until 3pm.
>

Cool. :-)

I have a new grape vine started. The mustang grape leaves that I've got
millions of are not suitable for Dolmas. I started an edible grape in a
hyooge pot. If it does well...

I like Dolmas.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 27, 12:59 pm, Omelet > wrote:
> In article om>,
> Bobo Bonobo(R) > wrote:
>
> > > I understand what you are saying, but that post was about RAW meat
> > > (Tartar), not _rare_ meat. :-)
>
> > > I ate those two rib eyes blood rare in the middle last week and almost
> > > blackened on the outside. I marinated them lightly in some soy sauce and
> > > heated up peanut oil to the smoke point in the skillet.
>
> > It's been over a year since I've had a pan seared steak. Since we
> > moved into the new apartment with the covered balcony, I can wood/
> > charcoal grill almost any day of the year.
>
> I have a good wood grill, but I don't always want that smoky flavor.
> Depends on my mood.
>
> Pan searing is not the same flavor as wood grilling.
>
>
>
> > > Gods they were good!
>
> > > But, sometimes I am just in the mood to eat raw beef, then top round is
> > > perfect for that dipped in a whipped mix of raw egg yolk and low sodium
> > > soy sauce. I keep it simple.
>
> > I always buy low sodium soy sauce. A better flavor/saltiness ratio.
>
> Agreed! Ever tried Braggs liquid aminos?
> It's an unfermented soy sauce and has a very special flavor.
>
Yes, but to tell you the truth, I really like LaChoy.
>
> > Now, it's off to a Greek restaurant for lunch. My wife and I are both
> > off today, and our son is in summer camp until 3pm.
>
> Cool. :-)
>
It wasn't as good as it could have been because I forgot to ask for
the tzaziki sauce on the side. At least we had an Entertainment
coupon, so it was a good price.

> --
> Peace, Om

--Bryan

Omelet > wrote:
>I understand what you are saying, but that post was about RAW meat
>(Tartar), not _rare_ meat. :-)

Yeah, yeah.

The only reason to cook prime meat is to get a little
maillard out of it. With Kobe beef, searing with a
blowtorch is appropriate.

If you don't want to taste those little ribbons of
fat, don't waste money buying them and then cooking
them out.

--Blair

Omelet > wrote:
>
>Pan searing is not the same flavor as wood grilling.

I've wondered sometimes why more steakhouses don't
grill with wood.

There's a burger place at ASU called the Chuckbox that
has a mesquite grill. Fantastic burger on the cheap.

It's been there forever. But it's on prime real estate,
and its days are no doubt numbered.

--Blair

On Jul 27, 5:12 pm, Blair P. Houghton > wrote:
> Omelet > wrote:
>
> >Pan searing is not the same flavor as wood grilling.
>
> I've wondered sometimes why more steakhouses don't
> grill with wood.
>
Expense? Natural gas is a lot cheaper.

> --Blair

--Bryan

On Jul 27, 4:03 pm, Blair P. Houghton > wrote:
> Omelet > wrote:
> >I understand what you are saying, but that post was about RAW meat
> >(Tartar), not _rare_ meat. :-)
>
> Yeah, yeah.
>
> The only reason to cook prime meat is to get a little
> maillard out of it.

The exact same is true of USDA Choice strips, fillets and other
reasonably tender cuts.

>
> --Blair

--Bryan

Bobo Bonobo® > wrote:
>On Jul 27, 5:12 pm, Blair P. Houghton > wrote:
>> Omelet > wrote:
>>
>> >Pan searing is not the same flavor as wood grilling.
>>
>> I've wondered sometimes why more steakhouses don't
>> grill with wood.
>>
>Expense? Natural gas is a lot cheaper.

A griddle is cheaper still. But eaters will pay for flavor.

--Blair

Bobo Bonobo® > wrote:
>On Jul 27, 4:03 pm, Blair P. Houghton > wrote:
>> Omelet > wrote:
>> >I understand what you are saying, but that post was about RAW meat
>> >(Tartar), not _rare_ meat. :-)
>>
>> Yeah, yeah.
>>
>> The only reason to cook prime meat is to get a little
>> maillard out of it.
>
>The exact same is true of USDA Choice strips, fillets and other
>reasonably tender cuts.

No, you have to warm the middle of those, to tenderize them.
Not much, but some. Same as the reason you cook squid
for either two minutes or twenty.

--Blair

"Steve Wertz" > wrote in message
>>
>> I've wondered sometimes why more steakhouses don't
>> grill with wood.
>
> Insurance rates. Gas is safer according to the insurance
> companies.
>
> -sw

Gas is more consistent also. No tinkering with the fire, no hauling wood

"Blair P. Houghton" wrote:

> >> I've wondered sometimes why more steakhouses don't
> >> grill with wood.
> >>
> >Expense? Natural gas is a lot cheaper.
>
> A griddle is cheaper still. But eaters will pay for flavor.


Some will. Unfortunately a lot of good restaurants go under because too
many customers want food fast and cheap.

In article .com>,
Bobo Bonobo(R) > wrote:

> > Agreed! Ever tried Braggs liquid aminos?
> > It's an unfermented soy sauce and has a very special flavor.
> >
> Yes, but to tell you the truth, I really like LaChoy.

Yes, it is very good. :-) It's just that sometimes I like to vary
flavors a bit. Like using mushroom soy.

> >
> > > Now, it's off to a Greek restaurant for lunch. My wife and I are both
> > > off today, and our son is in summer camp until 3pm.
> >
> > Cool. :-)
> >
> It wasn't as good as it could have been because I forgot to ask for
> the tzaziki sauce on the side. At least we had an Entertainment
> coupon, so it was a good price.
>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> >I understand what you are saying, but that post was about RAW meat
> >(Tartar), not _rare_ meat. :-)
>
> Yeah, yeah.
>
> The only reason to cook prime meat is to get a little
> maillard out of it. With Kobe beef, searing with a
> blowtorch is appropriate.

Hm. ;-/

I'd worry about propane flavor if the flame was not adjusted properly,
but I understand about the maillard thing. It's good but sometimes...

>
> If you don't want to taste those little ribbons of
> fat, don't waste money buying them and then cooking
> them out.
>
> --Blair

Ooh, but them melting all over the beef spreads the flavor around!!!
Acts as internal basting. ;-d The flavor does not go away just 'cause
the fat melts.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article > ,
Blair P. Houghton > wrote:

> Omelet > wrote:
> >
> >Pan searing is not the same flavor as wood grilling.
>
> I've wondered sometimes why more steakhouses don't
> grill with wood.
>
> There's a burger place at ASU called the Chuckbox that
> has a mesquite grill. Fantastic burger on the cheap.
>
> It's been there forever. But it's on prime real estate,
> and its days are no doubt numbered.
>
> --Blair

While I do sometimes like wood grilled, I don't always want the smoky
flavor that accompanies it. That is why I like my Hamilton grill.

I get tired of smoked flavor real quick. Two days of it in a row is
about all I can stand. When I want it I want it. When I don't...
--
Peace, Om

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In article > ,
Blair P. Houghton > wrote:

> Bobo Bonobo® > wrote:
> >On Jul 27, 5:12 pm, Blair P. Houghton > wrote:
> >> Omelet > wrote:
> >>
> >> >Pan searing is not the same flavor as wood grilling.
> >>
> >> I've wondered sometimes why more steakhouses don't
> >> grill with wood.
> >>
> >Expense? Natural gas is a lot cheaper.
>
> A griddle is cheaper still. But eaters will pay for flavor.
>
> --Blair

Ridged electric grills are underestimated by a lot of people.
Foremans are good, Hamilton is a bit less expensive and I really do love
mine.

Then there are grill pans. I've never tried one but some swear by them.
--
Peace, Om

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In article >,
Steve Wertz > wrote:

> On Fri, 27 Jul 2007 23:12:33 GMT, Blair P. Houghton wrote:
>
> > Omelet > wrote:
> >>
> >>Pan searing is not the same flavor as wood grilling.
> >
> > I've wondered sometimes why more steakhouses don't
> > grill with wood.
>
> Insurance rates. Gas is safer according to the insurance
> companies.
>
> -sw

True dat. One of the questions I get asked every year when renewing my
home owners insurance is whether or not I have a fire place.

I don't.

Saves me on insurance but I still kinda wish I did have one. <sigh>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jul 28, 1:05 am, Blair P. Houghton > wrote:
> Bobo Bonobo® > wrote:
>
> >On Jul 27, 4:03 pm, Blair P. Houghton > wrote:
> >> Omelet > wrote:
> >> >I understand what you are saying, but that post was about RAW meat
> >> >(Tartar), not _rare_ meat. :-)
>
> >> Yeah, yeah.
>
> >> The only reason to cook prime meat is to get a little
> >> maillard out of it.
>
> >The exact same is true of USDA Choice strips, fillets and other
> >reasonably tender cuts.
>
> No, you have to warm the middle of those, to tenderize them.
> Not much, but some. Same as the reason you cook squid
> for either two minutes or twenty.

I have good teeth. Runs in my family.
>
> --Blair

--Bryan

Omelet wrote:
>

> Ridged electric grills are underestimated by a lot of people.
> Foremans are good, Hamilton is a bit less expensive and I really do love
> mine.
>
> Then there are grill pans. I've never tried one but some swear by them.


I love my grill pan. My brother was given a Foreman grill and he likes it.

Omelet > wrote:
> Steve Wertz > wrote:
>> Blair P. Houghton wrote:
>> > I've wondered sometimes why more steakhouses don't
>> > grill with wood.
>>
>> Insurance rates. Gas is safer according to the insurance
>> companies.
>
>True dat. One of the questions I get asked every year when renewing my
>home owners insurance is whether or not I have a fire place.

I haven't talked to my homeowners' underwriter in 15 years.

They should be asking if you have a swimming pool and a toddler.

>Saves me on insurance but I still kinda wish I did have one. <sigh>

Just light a fire in the middle of the living room and cook on that.

--Blair
"Then tell the insurance people
you live in a hogan."

Omelet > wrote:
> Blair P. Houghton > wrote:
>> If you don't want to taste those little ribbons of
>> fat, don't waste money buying them and then cooking
>> them out.
>
>Ooh, but them melting all over the beef spreads the flavor around!!!
>Acts as internal basting. ;-d The flavor does not go away just 'cause
>the fat melts.

I was kind of under the impression that beef was
beef-flavored all the way through in the first place...

That much fat is overkill for spreading flavor. The cool
ribbons provide a texture and a flavor pattern. Melted fat
just coats your tongue and keeps it off the meat.

--Blair

On Sat, 28 Jul 2007 22:08:08 GMT, Blair P. Houghton > wrote:


>>True dat. One of the questions I get asked every year when renewing my
>>home owners insurance is whether or not I have a fire place.
>
>I haven't talked to my homeowners' underwriter in 15 years.

You should at least talk to the agent. You might be under insured by
now if your house has appreciated.

Lou

In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> > Steve Wertz > wrote:
> >> Blair P. Houghton wrote:
> >> > I've wondered sometimes why more steakhouses don't
> >> > grill with wood.
> >>
> >> Insurance rates. Gas is safer according to the insurance
> >> companies.
> >
> >True dat. One of the questions I get asked every year when renewing my
> >home owners insurance is whether or not I have a fire place.
>
> I haven't talked to my homeowners' underwriter in 15 years.
>
> They should be asking if you have a swimming pool and a toddler.
>
> >Saves me on insurance but I still kinda wish I did have one. <sigh>
>
> Just light a fire in the middle of the living room and cook on that.
>
> --Blair
> "Then tell the insurance people
> you live in a hogan."

Yeah, right. ;-)

I have a good pit smoker in the front yard. That works ok, but there is
nothing like the ambience of a fireplace.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> > Blair P. Houghton > wrote:
> >> If you don't want to taste those little ribbons of
> >> fat, don't waste money buying them and then cooking
> >> them out.
> >
> >Ooh, but them melting all over the beef spreads the flavor around!!!
> >Acts as internal basting. ;-d The flavor does not go away just 'cause
> >the fat melts.
>
> I was kind of under the impression that beef was
> beef-flavored all the way through in the first place...
>
> That much fat is overkill for spreading flavor. The cool
> ribbons provide a texture and a flavor pattern. Melted fat
> just coats your tongue and keeps it off the meat.
>
> --Blair

Fat can be cooked without melting it out of the ribbons.

I cannot stand cold raw beef fat. It's just gross.

Those rib eyes I did the other day were cool pink in the middle but the
fat was crispy on the outside and soft on the inside. Perfect!

I need to get the pics off the camera and process them.

My original point was that Top round is fine for Tartar, or Caprisse!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Lou Decruss > wrote:

> On Sat, 28 Jul 2007 22:08:08 GMT, Blair P. Houghton > wrote:
>
>
> >>True dat. One of the questions I get asked every year when renewing my
> >>home owners insurance is whether or not I have a fire place.
> >
> >I haven't talked to my homeowners' underwriter in 15 years.
>
> You should at least talk to the agent. You might be under insured by
> now if your house has appreciated.
>
> Lou

We discuss it each year as property value (and property taxes) go up.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote
>
> I have a good pit smoker in the front yard. That works ok, but there is
> nothing like the ambience of a fireplace.

Ours was one of those dreadful (I think) gas things when we moved here.
First thing we did was have the gas co. come out and cap it and make it
a woodburning fireplace. I love the smell, the crackles, all of it!

"Omelet" > wrote >

> That works ok, but there is
> nothing like the ambience of a fireplace.
> --
Hey, wait a minute, where you live it is cold enough to have a fire
how many days of the year?

In article >, "cybercat" >
wrote:

> "Omelet" > wrote
> >
> > I have a good pit smoker in the front yard. That works ok, but there is
> > nothing like the ambience of a fireplace.
>
> Ours was one of those dreadful (I think) gas things when we moved here.
> First thing we did was have the gas co. come out and cap it and make it
> a woodburning fireplace. I love the smell, the crackles, all of it!

Indeed.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, "cybercat" >
wrote:

> "Omelet" > wrote >
>
> > That works ok, but there is
> > nothing like the ambience of a fireplace.
> > --
> Hey, wait a minute, where you live it is cold enough to have a fire
> how many days of the year?

You'd be surprised... December and January for the most part, and part
of February.

First frost is generally around T-day.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Lou Decruss > wrote:
>On Sat, 28 Jul 2007 22:08:08 GMT, Blair P. Houghton > wrote:
>>I haven't talked to my homeowners' underwriter in 15 years.
>
>You should at least talk to the agent. You might be under insured by
>now if your house has appreciated.

The escrow handles it. Probably got revised when I refinanced
a few years ago.

--Blair