If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Harrumph!

In article om>,
Colonel Harrumph > wrote:

> If you have a whole juicy lemon and some Stilton cheese, you can make
> a nice topping by crumbling the stilton and chopping the whole lemon
> very fine. Then sprinkle a teaspoon of each over your steak after it
> has grilled.
>
> Harrumph!

Nah.

Saute' onions and mushrooms in butter with some pepper.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

On Oct 6, 12:25 pm, Omelet > wrote:
> In article om>,
> Colonel Harrumph > wrote:
>
> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
>
> > Harrumph!
>
> Nah.
>
> Saute' onions and mushrooms in butter with some pepper.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein


Okay, here's another:

BBQ the steak with a thick coat of coarse black pepper. (Med. rare, of
course.) Then cover with pickled red peppers.

Simple and good.

Ken

One time on Usenet, Omelet > said:
> In article om>,
> Colonel Harrumph > wrote:

> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
> >
> > Harrumph!
>
> Nah.
>
> Saute' onions and mushrooms in butter with some pepper.

A little sharp cheese (I can't afford Stilton) is nice on a steak,
but I'm put off by the suggestion of chopping an entire lemon. What
about the seeds? And the bitter, white, pithy stuff under the skin?
Yuck...

--
Jani in WA

On Oct 6, 2:47 pm, (Little Malice) wrote:
> One time on Usenet, Omelet > said:
>
> > In article om>,
> > Colonel Harrumph > wrote:
> > > If you have a whole juicy lemon and some Stilton cheese, you can make
> > > a nice topping by crumbling the stilton and chopping the whole lemon
> > > very fine. Then sprinkle a teaspoon of each over your steak after it
> > > has grilled.
>
> > > Harrumph!
>
> > Nah.
>
> > Saute' onions and mushrooms in butter with some pepper.
>
> A little sharp cheese (I can't afford Stilton) is nice on a steak,
> but I'm put off by the suggestion of chopping an entire lemon. What
> about the seeds? And the bitter, white, pithy stuff under the skin?
> Yuck...
>
> --
> Jani in WA

It depends on your taste, of course, but I do remove the seeds as I
slice it. If it has a thin skin, it is the best. Think of lemon pepper
-- it has salt, citric acid, lemon peels, and other spices. The tang
of the juice and the aroma of the zest really does taste good,
especially in contrast to the stilton.

Harrumph!

In article om>,
Ken > wrote:

> On Oct 6, 12:25 pm, Omelet > wrote:
> > In article om>,
> > Colonel Harrumph > wrote:
> >
> > > If you have a whole juicy lemon and some Stilton cheese, you can make
> > > a nice topping by crumbling the stilton and chopping the whole lemon
> > > very fine. Then sprinkle a teaspoon of each over your steak after it
> > > has grilled.
> >
> > > Harrumph!
> >
> > Nah.
> >
> > Saute' onions and mushrooms in butter with some pepper.
> > --
> > Peace, Om
> >
> > Remove _ to validate e-mails.
> >
> > "Human nature seems to be to control other people until they put their foot
> > down." -- Steve Rothstein
>
>
> Okay, here's another:
>
> BBQ the steak with a thick coat of coarse black pepper. (Med. rare, of
> course.) Then cover with pickled red peppers.
>
> Simple and good.
>
> Ken

Sounds good. :-)

It's just that the idea of melting cheese over a grilled steak did not
appeal.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Colonel Harrumph wrote:
> If you have a whole juicy lemon and some Stilton cheese, you can make
> a nice topping by crumbling the stilton and chopping the whole lemon
> very fine. Then sprinkle a teaspoon of each over your steak after it
> has grilled.
>
> Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to me. You
can, however, drizzle a little melted herb butter over a nice rare steak and
turn it into something even more spectacular than it already is!

Jill

Omelet wrote:

> In article om>,
> Colonel Harrumph > wrote:
>
> > If you have a whole juicy lemon and some Stilton cheese, you can
> > make a nice topping by crumbling the stilton and chopping the whole
> > lemon very fine. Then sprinkle a teaspoon of each over your steak
> > after it has grilled.
> >
> > Harrumph!
>
> Nah.
>
> Saute' onions and mushrooms in butter with some pepper.

I watched "Lidia's Italy" today, and they did a thich steak with a
rosemary/anchovy/olive oil topping.

<http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=503>



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Oct 6, 3:24 pm, "jmcquown" > wrote:
> Colonel Harrumph wrote:
> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
>
> > Harrumph!
>
> This is assuming you like blue cheese. Stilton doesn't appeal to me. You
> can, however, drizzle a little melted herb butter over a nice rare steak and
> turn it into something even more spectacular than it already is!
>
> Jill

That sounds good too. When we were in Slovenia, we ate at a Serbian
restaurant that served butter on all the meat, even the deep fried
goat. They served a cheese plate too, where one of the goat's milk
cheeses was mixed half and half with butter. I bet *that* one would be
good over a steak.

Have you ever tried white stilton? If you don't like blue, that would
be something to use instead.

Harrumph!

On Oct 6, 9:20 pm, Sqwertz > wrote:
> On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
>
> The only topping a steak should have is salt, garlic, pepper and
> onion powder. And a pat of butter is certainly acceptable. Ripe
> cheese has no place on any kind of beef.

Boy, you sure are set in your ways. I could just as easily claim, as
my wife does, that only coarse ground black pepper belongs on a steak.
I think crumbled blue cheese is a great topping. Sometimes I put fresh
chopped red chilis on it too.

BLP

On Sat, 6 Oct 2007 22:20:28 -0500, Sqwertz >
wrote:


>The only topping a steak should have is salt, garlic, pepper and
>onion powder. And a pat of butter is certainly acceptable. Ripe
>cheese has no place on any kind of beef.
>
>IHS.
>
>-sw

Ina Garten has a recipe for a tenderloin with Gorgonzola sauce in one
of her Barefoot Contessa books. I know I heard someone here on rfc
say that they had fixed it, and the combination was wonderful.

I personally wouldn't discount it until I had tried it.

Christine

"kilikini" > wrote in news:4708909b$0$26338
:

> Sqwertz wrote:
>> On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
>>
>>> If you have a whole juicy lemon and some Stilton cheese, you can make
>>> a nice topping by crumbling the stilton and chopping the whole lemon
>>> very fine. Then sprinkle a teaspoon of each over your steak after it
>>> has grilled.
>>
>> The only topping a steak should have is salt, garlic, pepper and
>> onion powder. And a pat of butter is certainly acceptable. Ripe
>> cheese has no place on any kind of beef.
>>
>> IHS.
>>
>> -sw
>
> I agree with you, Steve. AND cook it as rare as rare can be.
>


Garlic butter is *great* on a BBQ'd steak :-)

In article >,
"kilikini" > wrote:

> Sqwertz wrote:
> > On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
> >
> >> If you have a whole juicy lemon and some Stilton cheese, you can make
> >> a nice topping by crumbling the stilton and chopping the whole lemon
> >> very fine. Then sprinkle a teaspoon of each over your steak after it
> >> has grilled.
> >
> > The only topping a steak should have is salt, garlic, pepper and
> > onion powder. And a pat of butter is certainly acceptable. Ripe
> > cheese has no place on any kind of beef.
> >
> > IHS.

> I agree with you, Steve. AND cook it as rare as rare can be.

Onion powder? Ew. How about some caramelised real onions?

Miche (who prefers food in her food)

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

"Sqwertz" > ha scritto nel messaggio
...
> On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
>
>> If you have a whole juicy lemon and some Stilton cheese, you can make
>> a nice topping by crumbling the stilton and chopping the whole lemon
>> very fine. Then sprinkle a teaspoon of each over your steak after it
>> has grilled.
>
> The only topping a steak should have is salt, garlic, pepper and
> onion powder. And a pat of butter is certainly acceptable. Ripe
> cheese has no place on any kind of beef.
> -sw

Surely, you jest! You think it is OK to use dessicated garlic and onion,
but not cheese? Bleaugh.

--
http://www.judithgreenwood.com

In article >,
"jmcquown" > wrote:

> Colonel Harrumph wrote:
> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
> >
> > Harrumph!
>
> This is assuming you like blue cheese. Stilton doesn't appeal to me. You
> can, however, drizzle a little melted herb butter over a nice rare steak and
> turn it into something even more spectacular than it already is!
>
> Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
"Default User" > wrote:

> Omelet wrote:
>
> > In article om>,
> > Colonel Harrumph > wrote:
> >
> > > If you have a whole juicy lemon and some Stilton cheese, you can
> > > make a nice topping by crumbling the stilton and chopping the whole
> > > lemon very fine. Then sprinkle a teaspoon of each over your steak
> > > after it has grilled.
> > >
> > > Harrumph!
> >
> > Nah.
> >
> > Saute' onions and mushrooms in butter with some pepper.
>
> I watched "Lidia's Italy" today, and they did a thich steak with a
> rosemary/anchovy/olive oil topping.
>
> <http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=503>
>
>
>
> Brian

Sounds good.

I honestly just cannot see melting cheese over a really good steak.
Maybe a crappy cut, or ground meat, but that's about it.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
"kilikini" > wrote:

> Sqwertz wrote:
> > On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
> >
> >> If you have a whole juicy lemon and some Stilton cheese, you can make
> >> a nice topping by crumbling the stilton and chopping the whole lemon
> >> very fine. Then sprinkle a teaspoon of each over your steak after it
> >> has grilled.
> >
> > The only topping a steak should have is salt, garlic, pepper and
> > onion powder. And a pat of butter is certainly acceptable. Ripe
> > cheese has no place on any kind of beef.
> >
> > IHS.
> >
> > -sw
>
> I agree with you, Steve. AND cook it as rare as rare can be.
>
> kili

Yeah! ;-d
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
Sqwertz > wrote:

> On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
>
> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
>
> The only topping a steak should have is salt, garlic, pepper and
> onion powder. And a pat of butter is certainly acceptable. Ripe
> cheese has no place on any kind of beef.

A bit of Heinz ketchup on the side works great for me too. I leave off
the salt though. I have seen a few upscale restaurants offer a steak
prepared the way the OP suggested and I have tried it. For me, the
cheese didn't add enough to the flavor to justify the extra fat and
calories.

"Omelet" > wrote

> I honestly just cannot see melting cheese over a really good steak.
> Maybe a crappy cut, or ground meat, but that's about it.

It's not something I would think to do. However, last week
I wound up eating at the same place twice and the only thing
that appealed was a flatiron steak with gorgonzola. I had my
doubts but why not.

The steak was done to perfection and the fine layer of cheese
just ... well, can't really come up with an appealing description,
but it became a melting presence in my mouth without overpowering
the steak. I was quite pleasantly surprised. Normally it's the bane
of my food-ordering existance, good sounding dishes that are
covered with melted cheese.

nancy

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Colonel Harrumph wrote:
> >>> If you have a whole juicy lemon and some Stilton cheese, you can
> >>> make a nice topping by crumbling the stilton and chopping the whole
> >>> lemon very fine. Then sprinkle a teaspoon of each over your steak
> >>> after it has grilled.
> >>>
> >>> Harrumph!
> >>
> >> This is assuming you like blue cheese. Stilton doesn't appeal to
> >> me. You can, however, drizzle a little melted herb butter over a
> >> nice rare steak and turn it into something even more spectacular
> >> than it already is!
> >>
> >> Jill
> >
> > Now _that_ I can go along with! :-)
> >
> > I've served butter over steaks but never thought of herbing it.
> >
> > What herbs do you use? Basil comes to mind for a start?
>
> I'd prefer oregano, but....what about doing an Italian seasoning?
>
> kili

Well, McCormick makes a fantastic Italian Herb mix. I discovered it when
I was making that Italian Stuffed Sausage last winter. Now it's a staple
in my spice cabinet. I use it a lot now, almost as often as I use Salt
free lemon pepper. <g>

I use that on steaks all the time.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
"Nancy Young" > wrote:

> "Omelet" > wrote
>
> > I honestly just cannot see melting cheese over a really good steak.
> > Maybe a crappy cut, or ground meat, but that's about it.
>
> It's not something I would think to do. However, last week
> I wound up eating at the same place twice and the only thing
> that appealed was a flatiron steak with gorgonzola. I had my
> doubts but why not.
>
> The steak was done to perfection and the fine layer of cheese
> just ... well, can't really come up with an appealing description,
> but it became a melting presence in my mouth without overpowering
> the steak. I was quite pleasantly surprised. Normally it's the bane
> of my food-ordering existance, good sounding dishes that are
> covered with melted cheese.
>
> nancy

Thanks.


I'm always open minded to new recipe ideas. ;-)

Guess it's not just cheese, but they type and amount?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Omelet" > wrote

> "Nancy Young" > wrote:
>
>> "Omelet" > wrote
>>
>> > I honestly just cannot see melting cheese over a really good steak.
>> > Maybe a crappy cut, or ground meat, but that's about it.
>>
>> It's not something I would think to do. However, last week
>> I wound up eating at the same place twice and the only thing
>> that appealed was a flatiron steak with gorgonzola. I had my
>> doubts but why not.
>>
>> The steak was done to perfection and the fine layer of cheese
>> just ... well, can't really come up with an appealing description,
>> but it became a melting presence in my mouth without overpowering
>> the steak. I was quite pleasantly surprised. Normally it's the bane
>> of my food-ordering existance, good sounding dishes that are
>> covered with melted cheese.

> I'm always open minded to new recipe ideas. ;-)
>
> Guess it's not just cheese, but they type and amount?

I guess you're right. Normally it's some not-especially-tasty
glop that I don't think does anything for the food. Cheese
melted on a steak ... works with a cheesesteak (harr), but
normally I wouldn't want that. This steak I mentioned, the
cheese was flavorful and there was the right amount.

nancy

Omelet wrote:
> In article >,
> "jmcquown" > wrote:
>
>> Colonel Harrumph wrote:
>>> If you have a whole juicy lemon and some Stilton cheese, you can
>>> make a nice topping by crumbling the stilton and chopping the whole
>>> lemon very fine. Then sprinkle a teaspoon of each over your steak
>>> after it has grilled.
>>>
>>> Harrumph!
>>
>> This is assuming you like blue cheese. Stilton doesn't appeal to
>> me. You can, however, drizzle a little melted herb butter over a
>> nice rare steak and turn it into something even more spectacular
>> than it already is!
>>
>> Jill
>
> Now _that_ I can go along with! :-)
>
> I've served butter over steaks but never thought of herbing it.
>
> What herbs do you use? Basil comes to mind for a start?

Basil, dill, thyme, marjoram.

"jmcquown" > wrote in news:5ms842Ff589lU1
@mid.individual.net:

> Omelet wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> Colonel Harrumph wrote:
>>>> If you have a whole juicy lemon and some Stilton cheese, you can
>>>> make a nice topping by crumbling the stilton and chopping the whole
>>>> lemon very fine. Then sprinkle a teaspoon of each over your steak
>>>> after it has grilled.
>>>>
>>>> Harrumph!
>>>
>>> This is assuming you like blue cheese. Stilton doesn't appeal to
>>> me. You can, however, drizzle a little melted herb butter over a
>>> nice rare steak and turn it into something even more spectacular
>>> than it already is!
>>>
>>> Jill
>>
>> Now _that_ I can go along with! :-)
>>
>> I've served butter over steaks but never thought of herbing it.
>>
>> What herbs do you use? Basil comes to mind for a start?
>
> Basil, dill, thyme, marjoram.
>
>
>

We are talking steak here...ever heard of garlic?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Colonel rump wrote:
> If you have a whole juicy lemon and some Stilton cheese, you can make
> a nice topping by crumbling the stilton and chopping the whole lemon
> very fine. Then sprinkle a teaspoon of each over your steak after it
> has grilled.

What cut of meat is a "your" steak?

Yet another TIRDer... doesn't have the cojones to say fast food booger
patty steak (Taste In har"Rump"h Disease).

Sqwertz wrote:
> Colonel rump wrote:
> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
>
> The only topping a steak should have is salt, garlic, pepper and
> onion powder. And a pat of butter is certainly acceptable.

Perhaps garlic and onion powder on a chuck steak, flank steak, or
london broil but not on any steak from the rib/loin sections...
there's no point in paying the price of mild flavored rib,
porterhouse, strip, and t-bone and making it taste like meat loaf...
unless as in your case: TIRumpD!

>Ripe cheese has no place on any kind of beef.

Now you're being udderly ridiculous... there are tons of dishes where
beef with cheese is pretty much the default, and I ain't talking just
cheese booger... bracciole, lasagna... at least half the beef dishes
on a guinea menu include cheese(s)... just last night for dinner I did
a meataball parm sammiche take out. And plenty (actually most) ground
beef caseroles include cheese... search <caserole beef cheese>.

Beufongool Fondue!

Sheldon

"Christine Dabney" > wrote

> Ina Garten has a recipe for a tenderloin with Gorgonzola sauce in one
> of her Barefoot Contessa books. I know I heard someone here on rfc
> say that they had fixed it, and the combination was wonderful.

Oh, how funny, this is like the steak I described. I only tried it
because nothing else on the menu appealed to me. Glad I did.

nancy

On Oct 7, 8:34 am, Sheldon > wrote:
> Colonel rump wrote:
> > If you have a whole juicy lemon and some Stilton cheese, you can make
> > a nice topping by crumbling the stilton and chopping the whole lemon
> > very fine. Then sprinkle a teaspoon of each over your steak after it
> > has grilled.
>
> What cut of meat is a "your" steak?
>
> Yet another TIRDer... doesn't have the cojones to say fast food booger
> patty steak (Taste In har"Rump"h Disease).

The last time I had it was on a bison rump steak. I usually use this
recipe on petite sirloin or t-bone steak. In fact, if I have some
lemon and some stilton or any kind of blue on hand, I will prepare it
this way.

Harrumph!

hahabogus wrote:
> "jmcquown" > wrote in news:5ms842Ff589lU1
> @mid.individual.net:
>
>> Omelet wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> Colonel Harrumph wrote:
>>>>> If you have a whole juicy lemon and some Stilton cheese, you can
>>>>> make a nice topping by crumbling the stilton and chopping the
>>>>> whole lemon very fine. Then sprinkle a teaspoon of each over your
>>>>> steak after it has grilled.
>>>>>
>>>>> Harrumph!
>>>>
>>>> This is assuming you like blue cheese. Stilton doesn't appeal to
>>>> me. You can, however, drizzle a little melted herb butter over a
>>>> nice rare steak and turn it into something even more spectacular
>>>> than it already is!
>>>>
>>>> Jill
>>>
>>> Now _that_ I can go along with! :-)
>>>
>>> I've served butter over steaks but never thought of herbing it.
>>>
>>> What herbs do you use? Basil comes to mind for a start?
>>
>> Basil, dill, thyme, marjoram.
>>
>>
>>
>
> We are talking steak here...ever heard of garlic?

Of course, sweetie. But he asked about herbs to add to butter.

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Colonel Harrumph wrote:
> >>> If you have a whole juicy lemon and some Stilton cheese, you can
> >>> make a nice topping by crumbling the stilton and chopping the whole
> >>> lemon very fine. Then sprinkle a teaspoon of each over your steak
> >>> after it has grilled.
> >>>
> >>> Harrumph!
> >>
> >> This is assuming you like blue cheese. Stilton doesn't appeal to
> >> me. You can, however, drizzle a little melted herb butter over a
> >> nice rare steak and turn it into something even more spectacular
> >> than it already is!
> >>
> >> Jill
> >
> > Now _that_ I can go along with! :-)
> >
> > I've served butter over steaks but never thought of herbing it.
> >
> > What herbs do you use? Basil comes to mind for a start?
>
> Basil, dill, thyme, marjoram.

I've got a bunch of basil seeds sprouting right now in a pot out front,
and lots of thyme in the herb garden. Mexican Oregano is similar to
Marjoram.

I'd have to purchase the dill, but I most often reserve that herb for
seafood.

I may have to try it on beef with lemon. To date, I've _never_ put lemon
on beef other than salt free lemon pepper?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

On Sun, 07 Oct 2007 21:22:40 +1300, Miche > wrote:

>In article >,
> "kilikini" > wrote:
>
>> Sqwertz wrote:
>> > On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
>> >
>> >> If you have a whole juicy lemon and some Stilton cheese, you can make
>> >> a nice topping by crumbling the stilton and chopping the whole lemon
>> >> very fine. Then sprinkle a teaspoon of each over your steak after it
>> >> has grilled.
>> >
>> > The only topping a steak should have is salt, garlic, pepper and
>> > onion powder. And a pat of butter is certainly acceptable. Ripe
>> > cheese has no place on any kind of beef.
>> >
>> > IHS.
>
>> I agree with you, Steve. AND cook it as rare as rare can be.
>
>Onion powder? Ew. How about some caramelised real onions?
>
>Miche (who prefers food in her food)

good, i'm not the only one to raise an eyebrow over onion powder.

your pal,
blake

In article >,
"jmcquown" > wrote:

> hahabogus wrote:
> > "jmcquown" > wrote in news:5ms842Ff589lU1
> > @mid.individual.net:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "jmcquown" > wrote:
> >>>
> >>>> Colonel Harrumph wrote:
> >>>>> If you have a whole juicy lemon and some Stilton cheese, you can
> >>>>> make a nice topping by crumbling the stilton and chopping the
> >>>>> whole lemon very fine. Then sprinkle a teaspoon of each over your
> >>>>> steak after it has grilled.
> >>>>>
> >>>>> Harrumph!
> >>>>
> >>>> This is assuming you like blue cheese. Stilton doesn't appeal to
> >>>> me. You can, however, drizzle a little melted herb butter over a
> >>>> nice rare steak and turn it into something even more spectacular
> >>>> than it already is!
> >>>>
> >>>> Jill
> >>>
> >>> Now _that_ I can go along with! :-)
> >>>
> >>> I've served butter over steaks but never thought of herbing it.
> >>>
> >>> What herbs do you use? Basil comes to mind for a start?
> >>
> >> Basil, dill, thyme, marjoram.
> >>
> >>
> >>
> >
> > We are talking steak here...ever heard of garlic?
>
> Of course, sweetie. But he asked about herbs to add to butter.

She.

;-)
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Nancy Young" > ha scritto nel messaggio
...
>
> "Christine Dabney" > wrote
>
>> Ina Garten has a recipe for a tenderloin with Gorgonzola sauce in one
>> of her Barefoot Contessa books. I know I heard someone here on rfc
>> say that they had fixed it, and the combination was wonderful.
>
> Oh, how funny, this is like the steak I described. I only tried it
> because nothing else on the menu appealed to me. Glad I did.
>
> nancy

My dad's single contribution to the culinary world was half blue cheese,
half butter, mixed and served in a lump on hot steaks. I believe Ina Garten
wasn't yet born.

--
http://www.judithgreenwood.com

"Sqwertz" > ha scritto nel messaggio
...
> On Sun, 7 Oct 2007 12:44:05 +0200, Giusi wrote:
>
>> Surely, you jest! You think it is OK to use dessicated garlic and onion,
>> but not cheese? Bleaugh.
>
> Onion and garlic poiowders have their places. IN this case
> because they add a hint of taste without overpowering the whole
> point of cooking a steak.
>
> If I want beef and onions, I'll cook liver.
>
> -sw

Sorry, but no. I could see making some galkric juice and/or onion juice and
trying it, but that dried stuff, no way.

--
http://www.judithgreenwood.com

In article >,
blake murphy > wrote:

> On Sun, 07 Oct 2007 21:22:40 +1300, Miche > wrote:
>
> >In article >,
> > "kilikini" > wrote:
> >
> >> Sqwertz wrote:
> >> > On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:
> >> >
> >> >> If you have a whole juicy lemon and some Stilton cheese, you can make
> >> >> a nice topping by crumbling the stilton and chopping the whole lemon
> >> >> very fine. Then sprinkle a teaspoon of each over your steak after it
> >> >> has grilled.
> >> >
> >> > The only topping a steak should have is salt, garlic, pepper and
> >> > onion powder. And a pat of butter is certainly acceptable. Ripe
> >> > cheese has no place on any kind of beef.
> >> >
> >> > IHS.
> >
> >> I agree with you, Steve. AND cook it as rare as rare can be.
> >
> >Onion powder? Ew. How about some caramelised real onions?
> >
> >Miche (who prefers food in her food)
>
> good, i'm not the only one to raise an eyebrow over onion powder.
>
> your pal,
> blake

I don't use it as often as I used to, but I still use it for making
chicken foot stock.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
"Giusi" > wrote:

> "Sqwertz" > ha scritto nel messaggio
> ...
> > On Sun, 7 Oct 2007 12:44:05 +0200, Giusi wrote:
> >
> >> Surely, you jest! You think it is OK to use dessicated garlic and onion,
> >> but not cheese? Bleaugh.
> >
> > Onion and garlic poiowders have their places. IN this case
> > because they add a hint of taste without overpowering the whole
> > point of cooking a steak.
> >
> > If I want beef and onions, I'll cook liver.
> >
> > -sw
>
> Sorry, but no. I could see making some galkric juice and/or onion juice and
> trying it, but that dried stuff, no way.

Sorry but I have to agree with steve.

Powdered onion and garlic DO have their place. I use them on pan fried
chicken and also to make spiced coatings for deep fried stuff.
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet wrote:
>
> > > Sorry, but no. I could see making some galkric juice and/or onion juice and
> > trying it, but that dried stuff, no way.
>
> Sorry but I have to agree with steve.
>
> Powdered onion and garlic DO have their place. I use them on pan fried
> chicken and also to make spiced coatings for deep fried stuff.

I haven't used onion powder or onion salt in years, but I regularly use
garlic powder. I add a little to bread crumbs when making oven fried
chicken and I use it mixed with salt, pepper oregano and mint as a dried
rub for grilled pork chops. It is definitely not a substitute for fresh or
roasted garlic, but it has its uses.

topping for steaks

Group: rec.food.cooking Date: Mon, Oct 8, 2007, 2:20am (EDT+4) From:
ost (Sqwertz)

<<<If you don't know that granulated onion and garlic have their places
in cooking, then you're not a very experienced cook.
-sw>>>
--------------------------
Sometimes a recipe will call for fresh garlic or onion,sometimes not.
Granulated,minced or crushed garlic.onion,etc have always been
incorporated in many large snd small restaurants.You can go in their
kitchens and see the huge foodservice containers of the stuff.Where I
worked it was used reguarly...except if a recipe or presentation called
for fresh or sliced then it was done by hand...as in onion soup.When we
made 10lbs of oriental chicken or quaqamole,and had to have multiple
orders at lightening speed,the jarred minced garlic was used.Sometimes
they are meant to enhance.not overpower.
Being a garlic-a-holic Ive used the garlic powder on steak as long as I
can remember.My cousin hates it.I asked "have you ever tried it?..no and
she was,nt about to either.She just said"I dont think I'd like it"the
eeeww factor.Just as I woud eeewwww at the thought of ruining a good
steak or hotdog with catsup..to others its heaven....whatever floats
your boat.....
Cheers,Smitty


"Food, Art and Films,What else do you need?...Well.."

In article >,
"kilikini" > wrote:

> Omelet wrote:
> >
> > Well, McCormick makes a fantastic Italian Herb mix. I discovered it
> > when I was making that Italian Stuffed Sausage last winter. Now it's
> > a staple in my spice cabinet. I use it a lot now, almost as often as
> > I use Salt free lemon pepper. <g>
> >
> > I use that on steaks all the time.
>
> I'd try that. I'll have to look for it. Thanks, Om.
>
> kili

Hope you like it. :-)
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Sqwertz" > ha scritto nel messaggio
...
> On Sun, 7 Oct 2007 23:38:50 +0200, Giusi wrote:
>
>> Sorry, but no. I could see making some galkric juice and/or onion juice
>> and
>> trying it, but that dried stuff, no way.
>
> If you don't know that granulated onion and garlic have their
> places in cooking, then you're not a very experienced cook.
>
> -sw

Really? How sad for me.

--
http://www.judithgreenwood.com