Sheesh, if we aren't old enough to deal with cussing, we don't belong on
usenet.

Here's how to do a pan seared steak. I prefer NY strip but whatever!

http://www.youtube.com/watch?v=_VjmHaCJUSA

Jill

jmcquown said...

> Sheesh, if we aren't old enough to deal with cussing, we don't belong on
> usenet.
>
> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>
> http://www.youtube.com/watch?v=_VjmHaCJUSA
>
> Jill


Jill,

He failed when he put rosemary on the steak. Doesn't belong, imho.

Andy

On Thu, 08 May 2008 04:08:41 -0500, Andy wrote:

> jmcquown said...
>
>> Sheesh, if we aren't old enough to deal with cussing, we don't belong on
>> usenet.
>>
>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>
>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>
>> Jill
>
>
> Jill,
>
> He failed when he put rosemary on the steak. Doesn't belong, imho.

I'm with you on this one, Andy. I don't like rosemary on a ribeye steak
either. It can be great with lamb or chicken, but on steak - nah. (I am
sure 20 billion others will disagree with us tho'). <lol>

Do I smell a survey here? <veg>

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

Andy wrote:
> jmcquown said...
>
>> Sheesh, if we aren't old enough to deal with cussing, we don't
>> belong on usenet.
>>
>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>
>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>
>> Jill
>
>
> Jill,
>
> He failed when he put rosemary on the steak. Doesn't belong, imho.
>
> Andy

So leave off the rosemary. I love butter on steak. It's all good
That's exactly how to pan sear a steak. If you don't have a grill, there ya
go!

Jill

ChattyCathy said...

> I'm with you on this one, Andy. I don't like rosemary on a ribeye steak
> either. It can be great with lamb or chicken, but on steak - nah. (I am
> sure 20 billion others will disagree with us tho'). <lol>
>
> Do I smell a survey here? <veg>


Cathy,

Survey? Hmmm... let me consult my evil twin!

He's OK with that if you are.

Best,

Andy

ChattyCathy said...

> On Thu, 08 May 2008 04:08:41 -0500, Andy wrote:
>
>> jmcquown said...
>>
>>> Sheesh, if we aren't old enough to deal with cussing, we don't belong
on
>>> usenet.
>>>
>>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>>
>>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>>
>>> Jill
>>
>>
>> Jill,
>>
>> He failed when he put rosemary on the steak. Doesn't belong, imho.
>
> I'm with you on this one, Andy. I don't like rosemary on a ribeye steak
> either. It can be great with lamb or chicken, but on steak - nah. (I am
> sure 20 billion others will disagree with us tho'). <lol>
>
> Do I smell a survey here? <veg>


Cathy,

20 billion others? So there IS intelligent life out there? I had a sneaking
suspicion.

Let 'em eat steak! Hold the rosemary, unless she objects. (You can groan
now!)

Best,

Andy

jmcquown said...

> Andy wrote:
>> jmcquown said...
>>
>>> Sheesh, if we aren't old enough to deal with cussing, we don't
>>> belong on usenet.
>>>
>>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>>
>>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>>
>>> Jill
>>
>>
>> Jill,
>>
>> He failed when he put rosemary on the steak. Doesn't belong, imho.
>>
>> Andy
>
> So leave off the rosemary. I love butter on steak. It's all good
> That's exactly how to pan sear a steak. If you don't have a grill,
> there ya go!
>
> Jill


Jill,

I remember at Morton's steakhouse, they served their steaks plated in a
pool of melted butter!

Delicious!

It's been a long time!

Best,

Andy

On Thu 08 May 2008 05:02:41a, Andy told us...

> ChattyCathy said...
>
>> I'm with you on this one, Andy. I don't like rosemary on a ribeye steak
>> either. It can be great with lamb or chicken, but on steak - nah. (I am
>> sure 20 billion others will disagree with us tho'). <lol>
>>
>> Do I smell a survey here? <veg>
>
>
> Cathy,
>
> Survey? Hmmm... let me consult my evil twin!
>
> He's OK with that if you are.
>
> Best,
>
> Andy
>

I love rosemary, but I definitely wouldn't want it on steak. Probably not
so much on beef in general, but I love it with pork, lamb, or poultry. I
he an inkling that's what most folks would say, but let's put it to the
test.

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 18hrs 35mins
-------------------------------------------
'Couldn't Moe and Larry make it?' --
Yakko Warner
-------------------------------------------

On Thu 08 May 2008 05:27:12a, Andy told us...

> jmcquown said...
>
>> Andy wrote:
>>> jmcquown said...
>>>
>>>> Sheesh, if we aren't old enough to deal with cussing, we don't
>>>> belong on usenet.
>>>>
>>>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>>>
>>>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>>>
>>>> Jill
>>>
>>>
>>> Jill,
>>>
>>> He failed when he put rosemary on the steak. Doesn't belong, imho.
>>>
>>> Andy
>>
>> So leave off the rosemary. I love butter on steak. It's all good
>> That's exactly how to pan sear a steak. If you don't have a grill,
>> there ya go!
>>
>> Jill
>
>
> Jill,
>
> I remember at Morton's steakhouse, they served their steaks plated in a
> pool of melted butter!
>
> Delicious!
>
> It's been a long time!
>
> Best,
>
> Andy
>

Most good steakhouses finish off their steaks with butter, more visible
with some places than others.

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 18hrs 30mins
-------------------------------------------
EARTH - Mostly Harmless --THHGTTG
-------------------------------------------

Wayne Boatwright said...

> On Thu 08 May 2008 05:02:41a, Andy told us...
>
>> ChattyCathy said...
>>
>>> I'm with you on this one, Andy. I don't like rosemary on a ribeye steak
>>> either. It can be great with lamb or chicken, but on steak - nah. (I am
>>> sure 20 billion others will disagree with us tho'). <lol>
>>>
>>> Do I smell a survey here? <veg>
>>
>>
>> Cathy,
>>
>> Survey? Hmmm... let me consult my evil twin!
>>
>> He's OK with that if you are.
>>
>> Best,
>>
>> Andy
>>
>
> I love rosemary, but I definitely wouldn't want it on steak. Probably
not
> so much on beef in general, but I love it with pork, lamb, or poultry. I
> he an inkling that's what most folks would say, but let's put it to the
> test.


Wayne,

AND killer rosemary popovers!!!!!! :9

Andy

On Thu, 08 May 2008 12:32:00 +0000, Wayne Boatwright wrote:

> On Thu 08 May 2008 05:02:41a, Andy told us...
>
>> ChattyCathy said...
>>
>>> I'm with you on this one, Andy. I don't like rosemary on a ribeye
>>> steak either. It can be great with lamb or chicken, but on steak -
>>> nah. (I am sure 20 billion others will disagree with us tho'). <lol>
>>>
>>> Do I smell a survey here? <veg>
>>
>>
>> Cathy,
>>
>> Survey? Hmmm... let me consult my evil twin!
>>
>> He's OK with that if you are.
>>
>> Best,
>>
>> Andy
>>
>>
> I love rosemary, but I definitely wouldn't want it on steak. Probably
> not so much on beef in general, but I love it with pork, lamb, or
> poultry. I he an inkling that's what most folks would say, but let's
> put it to the test.

OK you two, I'll put it on the survey 'list' ;-)

BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least 3
times now, we loved it... think I posted the recipe for it here before but
can't remember when - dunno if you saw it? It's one of those "oh so
simple, but so darn tasty" recipes. Ideal for a dutch oven. If you're
interested I can post it again.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

ChattyCathy said...

> On Thu, 08 May 2008 12:32:00 +0000, Wayne Boatwright wrote:
>
>> On Thu 08 May 2008 05:02:41a, Andy told us...
>>
>>> ChattyCathy said...
>>>
>>>> I'm with you on this one, Andy. I don't like rosemary on a ribeye
>>>> steak either. It can be great with lamb or chicken, but on steak -
>>>> nah. (I am sure 20 billion others will disagree with us tho'). <lol>
>>>>
>>>> Do I smell a survey here? <veg>
>>>
>>>
>>> Cathy,
>>>
>>> Survey? Hmmm... let me consult my evil twin!
>>>
>>> He's OK with that if you are.
>>>
>>> Best,
>>>
>>> Andy
>>>
>>>
>> I love rosemary, but I definitely wouldn't want it on steak. Probably
>> not so much on beef in general, but I love it with pork, lamb, or
>> poultry. I he an inkling that's what most folks would say, but let's
>> put it to the test.
>
> OK you two, I'll put it on the survey 'list' ;-)
>
> BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least 3
> times now, we loved it... think I posted the recipe for it here before
but
> can't remember when - dunno if you saw it? It's one of those "oh so
> simple, but so darn tasty" recipes. Ideal for a dutch oven. If you're
> interested I can post it again.


Cathy,

I'd like the recipe. Chicken is my main meat.

Thanks,

Andy

Wayne Boatwright > wrote in
3.184:


>
> Most good steakhouses finish off their steaks with butter, more visible
> with some places than others.
>



I like a large splodge of garlic butter on my steaks.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

ChattyCathy > wrote in
:


>
> BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least 3
> times now, we loved it... think I posted the recipe for it here before
> but can't remember when - dunno if you saw it? It's one of those "oh
> so simple, but so darn tasty" recipes. Ideal for a dutch oven. If
> you're interested I can post it again.
>



Yes please, I have a shiteload of rosemary, and a spare chook or 3 :-)



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

On Thu, 08 May 2008 08:01:38 -0500, Andy wrote:

> Cathy,
>
> I'd like the recipe. Chicken is my main meat.
>
> Thanks,
>
> Andy

OK, Andy here it is. I put my own comments between the parentheses:

Title: Chicken Rosemary in the Pot
Servings: 4
Source: Judy Hosey

---
Ingredients
---
4 Medium-size red potatoes
4 Carrots
1 Green bell pepper
4 Very small onions -or-
1 large Onion; quartered
2 Ribs celery
1 slice Bacon
12 Mushrooms
1 cup Canned tomatoes; with juice
1 2.5-lb broiler-fryer -or-
2 1/2 pounds Choice chicken pieces -or- 2 1/2 pounds Chicken breasts (if
you want it less 'fatty)
1 tablespoon salt; or to taste
1/4 teaspoon Black pepper, or more, to taste 2 Bay leaves
2 teaspoons Rosemary (I use a tad more than two teaspoons of rosemary, but
it's one of those 'personal preference/wing it' things <veg>)

---
Instructions
---

Heat oven to 375 degrees. Pare potatoes; cut in half. Pare carrots; cut
into 2-inch lengths or quarter them, then cut the lengths in half. Cut
pepper in strips. Peel onion(s); quarter if large. Cut celery in 1/2 to
1-inch chunks. Lay bacon strip in bottom of a 3-quart casserole. Cover
with chicken pieces. Sprinkle with salt, pepper and half the rosemary.
Top with potatoes, carrots, green pepper, onion, celery and mushrooms.
Pour tomatoes over all (cut up tomatoes if whole). Push bay leaves down
among the vegetables. Sprinkle surface with remaining rosemary and salt
and pepper to taste.Cover and bake 1 hour. Yields 4-6 servings.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Thu, 08 May 2008 13:11:10 +0000, PeterLucas wrote:

> ChattyCathy > wrote in
> :
>
>
>>
>> BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least 3
>> times now, we loved it... think I posted the recipe for it here before
>> but can't remember when - dunno if you saw it? It's one of those "oh
>> so simple, but so darn tasty" recipes. Ideal for a dutch oven. If
>> you're interested I can post it again.
>>
>
>
>
> Yes please, I have a shiteload of rosemary, and a spare chook or 3 :-)

Have just posted it a bit further down in the thread...
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Thu, 08 May 2008 07:27:12 -0500, Andy <q> wrote:

>I remember at Morton's steakhouse, they served their steaks plated in a
>pool of melted butter!

Is Morton's a chain? I think I walked past one downtown (on my way to
another restaurant).

--
See return address to reply by email
remove the smile first

> OK, Andy here it is. I put my own comments between the parentheses:
>
> Title: Chicken Rosemary in the Pot


Cathy,

Thank you very much!

Saved.

Andy

sf said...

> On Thu, 08 May 2008 07:27:12 -0500, Andy <q> wrote:
>
>>I remember at Morton's steakhouse, they served their steaks plated in a
>>pool of melted butter!
>
> Is Morton's a chain? I think I walked past one downtown (on my way to
> another restaurant).


sf,

Yes it is. On a par with Ruth's Chris steakhouse, imho.

Andy

On Thu, 08 May 2008 09:01:48 -0500, Andy wrote:

>
>> OK, Andy here it is. I put my own comments between the parentheses:
>>
>> Title: Chicken Rosemary in the Pot
>
>
> Cathy,
>
> Thank you very much!
>
> Saved.
>
> Andy

My pleasure Andy Hope you enjoy it as much as we do.

--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

"Wayne Boatwright" > wrote in message
3.184...
> On Thu 08 May 2008 05:27:12a, Andy told us...
>
>> jmcquown said...
>>
>>> Andy wrote:
>>>> jmcquown said...
>>>>
>>>>> Sheesh, if we aren't old enough to deal with cussing, we don't
>>>>> belong on usenet.
>>>>>
>>>>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>>>>
>>>>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>>>>
>>>>> Jill
>>>>
>>>>
>>>> Jill,
>>>>
>>>> He failed when he put rosemary on the steak. Doesn't belong, imho.
>>>>
>>>> Andy
>>>
>>> So leave off the rosemary. I love butter on steak. It's all good
>>> That's exactly how to pan sear a steak. If you don't have a grill,
>>> there ya go!
>>>
>>> Jill
>>
>>
>> Jill,
>>
>> I remember at Morton's steakhouse, they served their steaks plated in a
>> pool of melted butter!
>>
>> Delicious!
>>
>> It's been a long time!
>>
>> Best,
>>
>> Andy
>>
>
> Most good steakhouses finish off their steaks with butter, more visible
> with some places than others.

One restaurant we visited not to long ago, though the name escapes me,
offered several butters the ones we tried were all delicious. They were
horseradish butter, garlic butter, plain butter (it was salted), blue
cheese butter (This was delicious. I need to make this at home.). Much
better than steak sauce ever thought about being.

Cindi

>
> --
> Wayne Boatwright
> -------------------------------------------
> Thursday, 05(V)/08(VIII)/08(MMVIII)
> -------------------------------------------
> Countdown till Memorial Day
> 2wks 3dys 18hrs 30mins
> -------------------------------------------
> EARTH - Mostly Harmless --THHGTTG
> -------------------------------------------
>
>

On Thu 08 May 2008 05:55:43a, ChattyCathy told us...

> On Thu, 08 May 2008 12:32:00 +0000, Wayne Boatwright wrote:
>
>> On Thu 08 May 2008 05:02:41a, Andy told us...
>>
>>> ChattyCathy said...
>>>
>>>> I'm with you on this one, Andy. I don't like rosemary on a ribeye
>>>> steak either. It can be great with lamb or chicken, but on steak -
>>>> nah. (I am sure 20 billion others will disagree with us tho'). <lol>
>>>>
>>>> Do I smell a survey here? <veg>
>>>
>>>
>>> Cathy,
>>>
>>> Survey? Hmmm... let me consult my evil twin!
>>>
>>> He's OK with that if you are.
>>>
>>> Best,
>>>
>>> Andy
>>>
>>>
>> I love rosemary, but I definitely wouldn't want it on steak. Probably
>> not so much on beef in general, but I love it with pork, lamb, or
>> poultry. I he an inkling that's what most folks would say, but let's
>> put it to the test.
>
> OK you two, I'll put it on the survey 'list' ;-)
>
> BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least 3
> times now, we loved it... think I posted the recipe for it here before
but
> can't remember when - dunno if you saw it? It's one of those "oh so
> simple, but so darn tasty" recipes. Ideal for a dutch oven. If you're
> interested I can post it again.
>

I'd like it, as I don't remember seeing it before.

THX!

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 13hrs 35mins
-------------------------------------------
When choosing between two evils, I
always like to try the one I've never
tried before. --Mae West
-------------------------------------------

On Thu 08 May 2008 06:08:55a, PeterLucas told us...

> Wayne Boatwright > wrote in
> 3.184:
>
>
>>
>> Most good steakhouses finish off their steaks with butter, more visible
>> with some places than others.
>>
>
>
>
> I like a large splodge of garlic butter on my steaks.
>
>
>

Can't argue with that!

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 13hrs 35mins
-------------------------------------------
When choosing between two evils, I
always like to try the one I've never
tried before. --Mae West
-------------------------------------------

Jamie Oliver's steak sarnie recipe uses rosemary as it happens.

As for butter, butter used during cooking is for colour surely ? Adding
a pat of butter to a cooked steak is a quick way of adding something to
the plate to mop up with the rest of the juices at the end of the meal
in my opinion

Steve

jmcquown wrote:
> Andy wrote:
>> jmcquown said...
>>
>>> Sheesh, if we aren't old enough to deal with cussing, we don't
>>> belong on usenet.
>>>
>>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>>
>>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>>
>>> Jill
>>
>> Jill,
>>
>> He failed when he put rosemary on the steak. Doesn't belong, imho.
>>
>> Andy
>
> So leave off the rosemary. I love butter on steak. It's all good
> That's exactly how to pan sear a steak. If you don't have a grill, there ya
> go!
>
> Jill
>
>

On May 8, 1:59*am, "jmcquown" > wrote:
> Sheesh, if we aren't old enough to deal with cussing, we don't belong on
> usenet.
>
> Here's how to do a pan seared steak. *I prefer NY strip but whatever!
>
> http://www.youtube.com/watch?v=_VjmHaCJUSA
>
Well, that's the traditional way to do it, and it works well enough.
Here's a link to a food blogger's description of the Cook's
Illustrated alternative method.
http://tinyurl.com/6bv9kr
Basically, you slowly warm the steak in a low oven to 90F before you
finish it by pan searing. It sounds logical to me but I haven't tried
it yet. Note that the method is recommended for high grade beef, cut
1.5 to 2 inches thick. -aem

Wayne Boatwright > wrote in
.184:


>> I like a large splodge of garlic butter on my steaks.
>>
>>
>>
>
> Can't argue with that!
>


A lot of places over here look at me like I'm crazy when I ask for it!!
They're used to people saying they want pepper sauce, mushroom sauce or
diane sauce........ which is basically flavoured gravy.

I have gravy on my chicken, and roast beef....... not on a char grilled
steak!!



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

ChattyCathy > wrote in news:1jDUj.16160
:

> On Thu, 08 May 2008 13:11:10 +0000, PeterLucas wrote:
>
>> ChattyCathy > wrote in
>> :
>>
>>
>>>
>>> BTW, ever tried "Chicken Rosemary in the Pot"? I've made it at least
3
>>> times now, we loved it... think I posted the recipe for it here
before
>>> but can't remember when - dunno if you saw it? It's one of those "oh
>>> so simple, but so darn tasty" recipes. Ideal for a dutch oven. If
>>> you're interested I can post it again.
>>>
>>
>>
>>
>> Yes please, I have a shiteload of rosemary, and a spare chook or 3
:-)
>
> Have just posted it a bit further down in the thread...



Thanxs, got it.

Might be dinner Sunday night, at the moment.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

aem wrote:
> On May 8, 1:59 am, "jmcquown" > wrote:
>> Sheesh, if we aren't old enough to deal with cussing, we don't
>> belong on usenet.
>>
>> Here's how to do a pan seared steak. I prefer NY strip but whatever!
>>
>> http://www.youtube.com/watch?v=_VjmHaCJUSA
>>
> Well, that's the traditional way to do it, and it works well enough.
> Here's a link to a food blogger's description of the Cook's
> Illustrated alternative method.
> http://tinyurl.com/6bv9kr
> Basically, you slowly warm the steak in a low oven to 90F before you
> finish it by pan searing. It sounds logical to me but I haven't tried
> it yet. Note that the method is recommended for high grade beef, cut
> 1.5 to 2 inches thick. -aem

I've never heard of slow cooking a steak then searing it. Sounds odd to me.

Give me fast & quick. I've always done in the Frugal Gourmet way (and
apparantly Gordon Ramsay's way). Quick in a hot (cast iron) pan on the
stovetop. That is, if I'm not grilling.

I haven't priced ribeyes lately. Last time I looked they were almost
$12/lb.

Jill

On Thu 08 May 2008 11:31:19a, PeterLucas told us...

> Wayne Boatwright > wrote in
> .184:
>
>
>>> I like a large splodge of garlic butter on my steaks.
>>>
>>>
>>>
>>
>> Can't argue with that!
>>
>
>
> A lot of places over here look at me like I'm crazy when I ask for it!!
> They're used to people saying they want pepper sauce, mushroom sauce or
> diane sauce........ which is basically flavoured gravy.
>
> I have gravy on my chicken, and roast beef....... not on a char grilled
> steak!!
>
>
>

That would be me, too. Now, I do like a side of sauteed mushrooms and/or
sauteed onions with the steak, but not a sauce.

--
Wayne Boatwright
-------------------------------------------
Thursday, 05(V)/08(VIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 3dys 12hrs 15mins
-------------------------------------------
We have met the enemy, and he is us. -
Walt Kelly
-------------------------------------------

PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):

>>> I like a large splodge of garlic butter on my steaks.
>>>
>> Can't argue with that!
>>
> A lot of places over here look at me like I'm crazy when I ask
> for it!! They're used to people saying they want pepper sauce,
> mushroom sauce or diane sauce........ which is basically
> flavoured gravy.

Isn't Sauce Bernaise basically flavored butter? It is served on
Filet Mignon.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Wayne Boatwright > wrote in
.184:


>> A lot of places over here look at me like I'm crazy when I ask for
>> it!! They're used to people saying they want pepper sauce, mushroom
>> sauce or diane sauce........ which is basically flavoured gravy.
>>
>> I have gravy on my chicken, and roast beef....... not on a char
>> grilled steak!!
>>
>>
>>
>
> That would be me, too. Now, I do like a side of sauteed mushrooms
> and/or sauteed onions with the steak, but not a sauce.
>


I'd go the mushy's (I sautee them in butter, with crushed garlic and
some chopped parsley), but I'd have to say 'no' to the onions, as much
as I love them :-(

Within 30mins of eating onions, I become a mobile Deadly Gas Machine!!


Dosn't happen with *any* other food........ just onions.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

Steve Y wrote:
> Jamie Oliver's steak sarnie recipe uses rosemary as it happens.
>
> As for butter, butter used during cooking is for colour surely ?
> Adding a pat of butter to a cooked steak is a quick way of adding
> something to the plate to mop up with the rest of the juices at the
> end of the meal in my opinion
>
> Steve
>
He didn't make a sauce. Just added butter to the pan and doused it over the
ribeye. I've had it that way (not that I ever ate at one of his
restaurants) and it's delicious. But then, he simply seared the steak - it
was medium-rare (if that) and the butter just added to it. Julia Childs
would have approved, I'm sure

No one mentioned the artichoke hearts. Griddled and looking oh so good!

Jill

"James Silverton" > wrote in news:YYHUj.8724
$0L.1748@trnddc07:

> PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):
>
>>>> I like a large splodge of garlic butter on my steaks.
>>>>
>>> Can't argue with that!
>>>
>> A lot of places over here look at me like I'm crazy when I ask
>> for it!! They're used to people saying they want pepper sauce,
>> mushroom sauce or diane sauce........ which is basically
>> flavoured gravy.
>
> Isn't Sauce Bernaise basically flavored butter? It is served on
> Filet Mignon.
>


Quite a few ingredients go into Bernaise....... not just butter.

http://www.taste.com.au/recipes/11483/bearnaise+sauce

I think Bernaise is more about the egg yolk, with the butter just as a
thickener.



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

PeterLucas wrote on Thu, 8 May 2008 19:03:29 +0000 (UTC):

>> PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):
>>
>>>>> I like a large splodge of garlic butter on my steaks.
>>>>>
>>>> Can't argue with that!
>>>>
>>> A lot of places over here look at me like I'm crazy when I
>>> ask for it!! They're used to people saying they want pepper
>>> sauce, mushroom sauce or diane sauce........ which is
>>> basically flavoured gravy.
>>
>> Isn't Sauce Bernaise basically flavored butter? It is served
>> on Filet Mignon.
>>
> Quite a few ingredients go into Bernaise....... not just
> butter.

> http://www.taste.com.au/recipes/11483/bearnaise+sauce

> I think Bernaise is more about the egg yolk, with the butter
> just as a thickener.

It's not worth fighting about it. I never really liked it and
eating it would now be unwise. However, it's about 50% by weight
butter.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On 2008-05-08, jmcquown > wrote:

> I've never heard of slow cooking a steak then searing it. Sounds odd to me.

Not original. Some tv/celeb cook/chef advocated that approach some years
back. Claimed searing meat didn't really seal in juices (I tend to agree)
and so was pointless and searing should be done as a finishing step. I
don't recall who it was and it didn't seem to garner much attention.

nb

"James Silverton" > wrote in
news:SdIUj.8729$0L.7607@trnddc07:

> PeterLucas wrote on Thu, 8 May 2008 19:03:29 +0000 (UTC):
>
>>> PeterLucas wrote on Thu, 8 May 2008 18:31:19 +0000 (UTC):
>>>
>>>>>> I like a large splodge of garlic butter on my steaks.
>>>>>>
>>>>> Can't argue with that!
>>>>>
>>>> A lot of places over here look at me like I'm crazy when I
>>>> ask for it!! They're used to people saying they want pepper
>>>> sauce, mushroom sauce or diane sauce........ which is
>>>> basically flavoured gravy.
>>>
>>> Isn't Sauce Bernaise basically flavored butter? It is served
>>> on Filet Mignon.
>>>
>> Quite a few ingredients go into Bernaise....... not just
>> butter.
>
>> http://www.taste.com.au/recipes/11483/bearnaise+sauce
>
>> I think Bernaise is more about the egg yolk, with the butter
>> just as a thickener.
>
> It's not worth fighting about it.


Agreed.

> I never really liked it and
> eating it would now be unwise. However, it's about 50% by weight
> butter.
>

Probably.

But our 'gravy' over here is made with flour put into the pan drippings,
with beef/chicken stock cubes and seasonings added, then water.

Served in most places, they call it a 'sauce'. Gravy seems to be a 'low
brow' term for them.


--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

And that doesn't count as a sauce ? Or "au jus" as the colonials might
call it ?

S

jmcquown wrote:
Just added butter to the pan and doused it over the
> ribeye.
>
>

On Thu, 08 May 2008 19:14:31 GMT, notbob > wrote:

>On 2008-05-08, jmcquown > wrote:
>
>> I've never heard of slow cooking a steak then searing it. Sounds odd to me.
>
>Not original. Some tv/celeb cook/chef advocated that approach some years
>back. Claimed searing meat didn't really seal in juices (I tend to agree)
>and so was pointless and searing should be done as a finishing step. I
>don't recall who it was and it didn't seem to garner much attention.

Probably Alton Brown. His recipe for roast beef it the same - cook
slowing to raise internal temperature, rest while oven is cranked up,
sear outside for Maillard effect flavor components.

She who must be obeyed is very fussy about how her steak is prepared.
'Slow baking' the steak to the proper internal tempurature, letting it
rest, and then quickly pan searing it allows turns out to be a more
consistent method for me and compensates for variations in starting
internal tempurature, pan/grill tempurature, steak thickness, etc.

Steve Y wrote:
> And that doesn't count as a sauce ? Or "au jus" as the colonials
> might call it ?
>
> S
>
"Colonials"? LOL

I suppose if you call melted butter a sauce, okay.

Jill

In article > ,
PeterLucas > wrote:

> But our 'gravy' over here is made with flour put into the pan drippings,
> with beef/chicken stock cubes and seasonings added, then water.
>
> Served in most places, they call it a 'sauce'. Gravy seems to be a 'low
> brow' term for them.

I don't think I have ever put stock cubes into gravy. Salt, yeah, but
not stock cubes (which are just meat-flavouring flavoured salt, anyway).

Pan juices, water, cornflour, salt, pepper, maybe a bit of rosemary...
that's it.

Miche

--
Electricians do it in three phases