28/05/2009 12:35:00 PM
IT is a new experience in shared eating that the beef industry is hoping
will generate new excitement in restaurants across Australia.

Known as the Tomahawk, it is one of the largest rib eye steaks in
Australia, weighing from 1.3 to 2.5kg, and takes its name from the 30cm
of rib bone that is left on the meat while cooking.

According to Meat and Livestock Australia business development manager
Bill Lindsay - who co-hosted 87 of Adelaide's finest chefs and food
media at the lunch launch - the steak is designed to be brought to the
table, then carved and shared between four to six people.

"We hope that chefs will take it up as a piece of theatre and some fun
in their restaurants," Mr Lindsay said.

"Because it is a new concept, consumers should ask their butchers and
restaurants to order the special cut. It would make a great conversation
piece for a dinner with friends."

Lachlan Bowtell, MLA's marketing manager for trade, said it was a case
of tackling the current economic climate head on. "With the Australian
food-service sector experiencing a bit of a downturn due to the global
economic crisis we are taking the bull by the horns (or the ribs) and
adding some excitement to the beef scene.

"We already have a firm commitment from several South Australian outlets
looking to menu the item, along with wholesaler support. We are also
talking to a number of processors to get the specification in the boning
room changed to accommodate the increased bone length, and so far we
have received some real encouragement by two processors in particular.

"So in these times of 'a selling down' attitude in food service, we have
done the opposite with a novelty steak giving the customer what they
want - nutritious, delicious beef coupled with a unique experience."

http://fw.farmonline.com.au/news/sta...e/1525775.aspx
with photo of the cut

Phil--c quoted:

> IT is a new experience in shared eating that the beef industry is hoping
> will generate new excitement in restaurants across Australia.
>
> Known as the Tomahawk, it is one of the largest rib eye steaks in
> Australia, weighing from 1.3 to 2.5kg, and takes its name from the 30cm of
> rib bone that is left on the meat while cooking.
>
> According to Meat and Livestock Australia business development manager
> Bill Lindsay - who co-hosted 87 of Adelaide's finest chefs and food media
> at the lunch launch - the steak is designed to be brought to the table,
> then carved and shared between four to six people.
>
> "We hope that chefs will take it up as a piece of theatre and some fun in
> their restaurants," Mr Lindsay said.
>
> "Because it is a new concept, consumers should ask their butchers and
> restaurants to order the special cut. It would make a great conversation
> piece for a dinner with friends."

Two seasons of "Top Chef" ago, competitors on that show were challenged to
cook tomahawk steaks as a "quickfire" challenge.

Bob

Phil--c said...

> "So in these times of 'a selling down' attitude in food service, we have
> done the opposite with a novelty steak giving the customer what they
> want - nutritious, delicious beef coupled with a unique experience."



Phil--c,

I wonder if that cut will come to the US. I've never heard of it until your
post.

It looks great.

I'd question the 4-6 people serving, probably only two or three of me!

Best,

Andy

Andy wrote:

> I wonder if that cut will come to the US. I've never heard of it until
> your
> post.

Well, I know it's served at Tramonto's Steak & Seafood in Wheeling,
Illinois. As to whether it's available in your neighborhood, I'd guess you'd
have to specifically order it from a butcher.

Bob

Bob Terwilliger said...

> Andy wrote:
>
>> I wonder if that cut will come to the US. I've never heard of it until
>> your
>> post.
>
> Well, I know it's served at Tramonto's Steak & Seafood in Wheeling,
> Illinois. As to whether it's available in your neighborhood, I'd guess
> you'd have to specifically order it from a butcher.
>
> Bob


Bob,

My town's last real butcher left town two years ago. The "Wal-mart"
effect?? I'll have to venture out of my 5-mile radius world yet again.

Best,

Andy

Bob Terwilliger wrote:
> Andy wrote:
>
>> I wonder if that cut will come to the US. I've never heard of it until
>> your
>> post.
>
> Well, I know it's served at Tramonto's Steak & Seafood in Wheeling,
> Illinois. As to whether it's available in your neighborhood, I'd guess
> you'd have to specifically order it from a butcher.
>
> Bob
to all just posted as is food related and as meat lover who has not
as yet purchased this cut. The feed back is valued,
In the end however, the proof shall be in the eating

Phil--c wrote:
>
> 28/05/2009 12:35:00 PM
> IT is a new experience in shared eating that the beef industry is hoping
> will generate new excitement in restaurants across Australia.
>
> Known as the Tomahawk, it is one of the largest rib eye steaks in
> Australia, weighing from 1.3 to 2.5kg, and takes its name from the 30cm
> of rib bone that is left on the meat while cooking.
>
> According to Meat and Livestock Australia business development manager
> Bill Lindsay - who co-hosted 87 of Adelaide's finest chefs and food
> media at the lunch launch - the steak is designed to be brought to the
> table, then carved and shared between four to six people.
>
> "We hope that chefs will take it up as a piece of theatre and some fun
> in their restaurants," Mr Lindsay said.
>
> "Because it is a new concept, consumers should ask their butchers and
> restaurants to order the special cut. It would make a great conversation
> piece for a dinner with friends."
>
> Lachlan Bowtell, MLA's marketing manager for trade, said it was a case
> of tackling the current economic climate head on. "With the Australian
> food-service sector experiencing a bit of a downturn due to the global
> economic crisis we are taking the bull by the horns (or the ribs) and
> adding some excitement to the beef scene.
>
> "We already have a firm commitment from several South Australian outlets
> looking to menu the item, along with wholesaler support. We are also
> talking to a number of processors to get the specification in the boning
> room changed to accommodate the increased bone length, and so far we
> have received some real encouragement by two processors in particular.
>
> "So in these times of 'a selling down' attitude in food service, we have
> done the opposite with a novelty steak giving the customer what they
> want - nutritious, delicious beef coupled with a unique experience."
>
> http://fw.farmonline.com.au/news/sta...e/1525775.aspx
> with photo of the cut

Interesting article and photograph. But, it looks like the 'chef'
overcooked the steak in the photo. What a way to ruin an otherwise
perfectly good stead !

Sky, ever the carnivore

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Fri, 29 May 2009 10:52:26 +0800 in rec.food.cooking, Phil--c
<invaild@invalid> wrote,
>Known as the Tomahawk, it is one of the largest rib eye steaks in
>Australia, weighing from 1.3 to 2.5kg, and takes its name from the 30cm
>of rib bone that is left on the meat while cooking.

So "tomahawk" is Australian for rib bone?

David Harmon wrote:

> On Fri, 29 May 2009 10:52:26 +0800 in rec.food.cooking, Phil--c
> <invaild@invalid> wrote,
> > Known as the Tomahawk, it is one of the largest rib eye steaks in
> > Australia, weighing from 1.3 to 2.5kg, and takes its name from the
> > 30cm of rib bone that is left on the meat while cooking.
>
> So "tomahawk" is Australian for rib bone?

I think it refers to the general shape of the cut. The bone would be
the handle of the tomahawk.




Brian

--
Day 116 of the "no grouchy usenet posts" project

In article > ,
David Harmon > wrote:

> On Fri, 29 May 2009 10:52:26 +0800 in rec.food.cooking, Phil--c
> <invaild@invalid> wrote,
> >Known as the Tomahawk, it is one of the largest rib eye steaks in
> >Australia, weighing from 1.3 to 2.5kg, and takes its name from the 30cm
> >of rib bone that is left on the meat while cooking.
>
> So "tomahawk" is Australian for rib bone?

I don't think it's exclusively Australian. I searched Google and got
179,000 for tomahawk steak.

--
Dan Abel
Petaluma, California USA

On May 28, 9:52*pm, Phil--c <invaild@invalid> wrote:
> 28/05/2009 12:35:00 PM
> IT is a new experience in shared eating that the beef industry is hoping
> will generate new excitement in restaurants across Australia.
>
> Known as the Tomahawk, it is one of the largest rib eye steaks in
> Australia, weighing from 1.3 to 2.5kg, and takes its name from the 30cm
> of rib bone that is left on the meat while cooking.
>
> According to Meat and Livestock Australia business development manager
> Bill Lindsay - who co-hosted 87 of Adelaide's finest chefs and food
> media at the lunch launch - the steak is designed to be brought to the
> table, then carved and shared between four to six people.
>
> "We hope that chefs will take it up as a piece of theatre and some fun
> in their restaurants," Mr Lindsay said.
>
> "Because it is a new concept, consumers should ask their butchers and
> restaurants to order the special cut. It would make a great conversation
> piece for a dinner with friends."
>
> Lachlan Bowtell, MLA's marketing manager for trade, said it was a case
> of tackling the current economic climate head on. "With the Australian
> food-service sector experiencing a bit of a downturn due to the global
> economic crisis we are taking the bull by the horns (or the ribs) and
> adding some excitement to the beef scene.
>
> "We already have a firm commitment from several South Australian outlets
> looking to menu the item, along with wholesaler support. We are also
> talking to a number of processors to get the specification in the boning
> room changed to accommodate the increased bone length, and so far we
> have received some real encouragement by two processors in particular.
>
> "So in these times of 'a selling down' attitude in food service, we have
> done the opposite with a novelty steak giving the customer what they
> want - nutritious, delicious beef coupled with a unique experience."
>
> http://fw.farmonline.com.au/news/sta...omahawk-a-new-...
> with photo of the cut

That's a larger version of a bone-in ribeye. It's just a one rib
version of "Prime Rib". It's also pretty disrespectful to Native
Americans.
Lynn in Fargo
Where the Buffalo roam
(Imagine a one rib BUFFALO Prime Rib!)

Lynn wrote about the tomahawk steak:

> That's a larger version of a bone-in ribeye. It's just a one rib version
> of "Prime Rib". It's also pretty disrespectful to Native Americans.

But "long-handled-hatchet steak" doesn't have NEARLY the marketing cachet!
(And of course the term "tomahawk steak" is a marketing invention.)

Bob

In article >,
"Bob Terwilliger" > wrote:

> Lynn wrote about the tomahawk steak:
>
> > That's a larger version of a bone-in ribeye. It's just a one rib version
> > of "Prime Rib". It's also pretty disrespectful to Native Americans.
>
> But "long-handled-hatchet steak" doesn't have NEARLY the marketing cachet!
> (And of course the term "tomahawk steak" is a marketing invention.)

I noticed them in my local supermarket today under the name "Flintstone
steaks".

Miche

--
Electricians do it in three phases

Miche > wrote in
:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Lynn wrote about the tomahawk steak:
>>
>> > That's a larger version of a bone-in ribeye. It's just a one rib
>> > version of "Prime Rib". It's also pretty disrespectful to Native
>> > Americans.
>>
>> But "long-handled-hatchet steak" doesn't have NEARLY the marketing
>> cachet! (And of course the term "tomahawk steak" is a marketing
>> invention.)
>
> I noticed them in my local supermarket today under the name "Flintstone
> steaks".
>


If people are stupid enough to fork over many $$$'s for a hunk of meat
just because it has a large bone in it, then more fool them.

I take it that it's being sold by weight, and a good portion of that
weight would be bone.

Hence the truth in the saying "A fool and his money are easily parted"

As for your "Flintstone steaks"...... :-)

I had a Rhodesian buddy, and everytime we had a Braai at his place, he'd
put on his famous 'Dinosaur steaks' ....... a whole slab of rump steak,
about 2inches thick, and ask everyone how many steaks they wanted!! :-)


And on that note, we're having eye fillet steak for dinner. 100% tender
juicy meat, no bone.



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
PeterL > wrote:

> Miche > wrote in
> :
>
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> >> Lynn wrote about the tomahawk steak:
> >>
> >> > That's a larger version of a bone-in ribeye. It's just a one rib
> >> > version of "Prime Rib". It's also pretty disrespectful to Native
> >> > Americans.
> >>
> >> But "long-handled-hatchet steak" doesn't have NEARLY the marketing
> >> cachet! (And of course the term "tomahawk steak" is a marketing
> >> invention.)
> >
> > I noticed them in my local supermarket today under the name "Flintstone
> > steaks".
> >
>
>
> If people are stupid enough to fork over many $$$'s for a hunk of meat
> just because it has a large bone in it, then more fool them.

Yup. I took one look at them and decided they were a neat gimmick, but
a gimmick nonetheless.

> I take it that it's being sold by weight, and a good portion of that
> weight would be bone.
>
> Hence the truth in the saying "A fool and his money are easily parted"
>
> As for your "Flintstone steaks"...... :-)
>
> I had a Rhodesian buddy, and everytime we had a Braai at his place, he'd
> put on his famous 'Dinosaur steaks' ....... a whole slab of rump steak,
> about 2inches thick, and ask everyone how many steaks they wanted!! :-)

Oh, man. He sounds like my kinda guy.

> And on that note, we're having eye fillet steak for dinner. 100% tender
> juicy meat, no bone.

We had lamb chops, slow cooked in a frying pan, simply seasoned. Lamb
doesn't need a lot of frills.

Miche

--
Electricians do it in three phases

Miche > wrote in news:micheinnz-
:

> In article >,
> PeterL > wrote:
>
>>
>> As for your "Flintstone steaks"...... :-)
>>
>> I had a Rhodesian buddy, and everytime we had a Braai at his place,
he'd
>> put on his famous 'Dinosaur steaks' ....... a whole slab of rump steak,
>> about 2inches thick, and ask everyone how many steaks they wanted!!
:-)
>
> Oh, man. He sounds like my kinda guy.


He certainly liked his meat!! He used to pack away 1 & 1/2 of those steaks
by himself. I used to share one with the SO and 3 kids!!

Now and then I'll recreate the 'dinasour steak', but we usually only end
up eating maybe a half between us.



>
>> And on that note, we're having eye fillet steak for dinner. 100% tender
>> juicy meat, no bone.
>
> We had lamb chops, slow cooked in a frying pan, simply seasoned. Lamb
> doesn't need a lot of frills.


For the first time in a *very* long time, I actually bought some lamb
chops for a BBQ lunch we had yesterday. It wasn't my BBQ. and it wasn't my
money paying for the meat...... so I splashed out for some of the 10
people that were attending. Garlic and herb sausages, Cafe Chipolatas,
rump steak (marinated in a ziploc bag), cajun rissoles, and a mountain of
fried onions.

I used some garlic powder and lamb seasoning on the chops (with some EVOO)
and put them in a ziploc as well.

Everyone was laughing and talking all at once before I finished cooking,
and then after dishing up, there was silence for about 20 mins...... the
only talking was when someone wiped their face and asked if there was
anymore steak/chops/etc :-)

Silence during eating is always a good sign :-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
PeterL > wrote:

> Miche > wrote in news:micheinnz-
> :
>
> > In article >,
> > PeterL > wrote:
> >
> >>
> >> As for your "Flintstone steaks"...... :-)
> >>
> >> I had a Rhodesian buddy, and everytime we had a Braai at his place,
> he'd
> >> put on his famous 'Dinosaur steaks' ....... a whole slab of rump steak,
> >> about 2inches thick, and ask everyone how many steaks they wanted!!
> :-)
> >
> > Oh, man. He sounds like my kinda guy.
>
>
> He certainly liked his meat!! He used to pack away 1 & 1/2 of those steaks
> by himself. I used to share one with the SO and 3 kids!!

Okay, that's just scary.
>
> Now and then I'll recreate the 'dinasour steak', but we usually only end
> up eating maybe a half between us.

What do you do with the leftovers?

> >> And on that note, we're having eye fillet steak for dinner. 100% tender
> >> juicy meat, no bone.
> >
> > We had lamb chops, slow cooked in a frying pan, simply seasoned. Lamb
> > doesn't need a lot of frills.
>
>
> For the first time in a *very* long time, I actually bought some lamb
> chops for a BBQ lunch we had yesterday. It wasn't my BBQ. and it wasn't my
> money paying for the meat...... so I splashed out for some of the 10
> people that were attending. Garlic and herb sausages, Cafe Chipolatas,
> rump steak (marinated in a ziploc bag), cajun rissoles, and a mountain of
> fried onions.
>
> I used some garlic powder and lamb seasoning on the chops (with some EVOO)
> and put them in a ziploc as well.
>
> Everyone was laughing and talking all at once before I finished cooking,
> and then after dishing up, there was silence for about 20 mins...... the
> only talking was when someone wiped their face and asked if there was
> anymore steak/chops/etc :-)
>
> Silence during eating is always a good sign :-)

Oh, that's excellent. I've always been a bit suspicious of garlic
powder. What do you think the advantage is over fresh garlic for this
particular application?

Miche

--
Electricians do it in three phases

On Sun, 31 May 2009 19:24:26 +1200, Miche wrote:

> In article >,
> PeterL > wrote:
>
>>
>> I used some garlic powder and lamb seasoning on the chops (with some EVOO)
>> and put them in a ziploc as well.
>>
>> Everyone was laughing and talking all at once before I finished cooking,
>> and then after dishing up, there was silence for about 20 mins...... the
>> only talking was when someone wiped their face and asked if there was
>> anymore steak/chops/etc :-)
>>
>> Silence during eating is always a good sign :-)
>
> Oh, that's excellent. I've always been a bit suspicious of garlic
> powder. What do you think the advantage is over fresh garlic for this
> particular application?
>
> Miche

i would like to hear more on this subject as well, as i am also leery of
garlic powder.

your pal,
blake

Miche > wrote in
:


>> >>
>> >> I had a Rhodesian buddy, and everytime we had a Braai at his place,
>> he'd
>> >> put on his famous 'Dinosaur steaks' ....... a whole slab of rump
>> >> steak, about 2inches thick, and ask everyone how many steaks they
>> >> wanted!!
>> :-)
>> >
>> > Oh, man. He sounds like my kinda guy.
>>
>>
>> He certainly liked his meat!! He used to pack away 1 & 1/2 of those
>> steaks by himself. I used to share one with the SO and 3 kids!!
>
> Okay, that's just scary.



LOL!! His skydiving posting 'name' was "Meatbomb" :-)

He liked his dead cow.



>>
>> Now and then I'll recreate the 'dinasour steak', but we usually only
>> end up eating maybe a half between us.
>
> What do you do with the leftovers?



1 whole slab of 'dinosaur' rump will do us for two meals.

I'll 'marinate' the whole thing, then cut it up for cooking/serving, then
ziploc bag the 'leftovers' for the next night, or whenever we decide to
have it.


Unless we're feeling very carnivorous and have it two nights in a row, the
'leftovers' will spend about 3-4 days in the fridge.


>>
>> Silence during eating is always a good sign :-)
>
> Oh, that's excellent. I've always been a bit suspicious of garlic
> powder. What do you think the advantage is over fresh garlic for this
> particular application?


Convenience.

I, personally, haven't used garlic powder since the 80's. But I found a
jar of it in the pantry at the place I was at, so on impulse sprinkled
some on the lamb chops (forequarter) after I'd drizzled them with oil.
Then hit them with the other spices and ziploc'd them.

I was told that they tasted *very* nice.


So I still don't know what garlic powder tastes like in cooking :-)

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Sun, 31 May 2009 14:35:31 GMT, blake murphy
> wrote:

>i would like to hear more on this subject as well, as i am also leery of
>garlic powder.

I never know what people mean when they say garlic powder... does it
look like talcum or fine grains of sand? I like granulated garlic and
think it packs a wallop of flavor. I keep it on hand and probably use
it as much as I do fresh garlic.

--
I love cooking with wine.
Sometimes I even put it in the food.

"blake murphy" > wrote in message
...
> On Sun, 31 May 2009 19:24:26 +1200, Miche wrote:
>
>> In article >,
>> PeterL > wrote:
>>
>>>
>>> I used some garlic powder and lamb seasoning on the chops (with some
>>> EVOO)
>>> and put them in a ziploc as well.
>>>
>>> Everyone was laughing and talking all at once before I finished cooking,
>>> and then after dishing up, there was silence for about 20 mins...... the
>>> only talking was when someone wiped their face and asked if there was
>>> anymore steak/chops/etc :-)
>>>
>>> Silence during eating is always a good sign :-)
>>
>> Oh, that's excellent. I've always been a bit suspicious of garlic
>> powder. What do you think the advantage is over fresh garlic for this
>> particular application?
>>
>> Miche
>
> i would like to hear more on this subject as well, as i am also leery of
> garlic powder.
>
>
Huh? Leery, what's to be leery... garlic powder is pure dehydrated garlic,
ground. Are you leery of bread, it's dehydrated wheat, ground. Most of the
population of this planet subsists on something called dehydrated rice.
Just what do you think all your booze is made from, dehydrated grain is
what. You drink coffee, yes.thems dried beans. And what's that dried weed
you smoke? You sprinkle dehydrated ground pepper on your food. What's that
white powder you sprinkle on most everything... oh, NACL, dehydrated sea
water. Your brain is dehydrated, I told you that you have zero common sense
and know nothing useful... only your ass is smart, smartass... you've got
one of the lowest IQs RFC has ever known. I bet you can't even tie your own
shoes. LOL

On Sun, 31 May 2009 20:59:47 GMT, brooklyn1 wrote:

> "blake murphy" > wrote in message
> ...
>>
>> i would like to hear more on this subject as well, as i am also leery of
>> garlic powder.
>>
>>
> Huh? Leery, what's to be leery... garlic powder is pure dehydrated garlic,
> ground. Are you leery of bread, it's dehydrated wheat, ground. Most of the
> population of this planet subsists on something called dehydrated rice.
> Just what do you think all your booze is made from, dehydrated grain is
> what. You drink coffee, yes.thems dried beans. And what's that dried weed
> you smoke? You sprinkle dehydrated ground pepper on your food. What's that
> white powder you sprinkle on most everything... oh, NACL, dehydrated sea
> water.

yeah. and dehydrated meat and fruit is exactly the same as fresh.
dehydrated sea water?

>Your brain is dehydrated, I told you that you have zero common sense
> and know nothing useful... only your ass is smart, smartass... you've got
> one of the lowest IQs RFC has ever known. I bet you can't even tie your own
> shoes. LOL

tying my shoes is not a problem for me.

blake

"blake murphy" > wrote in message
...
> On Sun, 31 May 2009 20:59:47 GMT, brooklyn1 wrote:
>
>> "blake murphy" > wrote in message
>> ...
>>>
>>> i would like to hear more on this subject as well, as i am also leery of
>>> garlic powder.
>>>
>>>
>> Huh? Leery, what's to be leery... garlic powder is pure dehydrated
>> garlic,
>> ground. Are you leery of bread, it's dehydrated wheat, ground. Most of
>> the
>> population of this planet subsists on something called dehydrated rice.
>> Just what do you think all your booze is made from, dehydrated grain is
>> what. You drink coffee, yes.thems dried beans. And what's that dried
>> weed
>> you smoke? You sprinkle dehydrated ground pepper on your food. What's
>> that
>> white powder you sprinkle on most everything... oh, NACL, dehydrated sea
>> water.
>
> yeah. and dehydrated meat and fruit is exactly the same as fresh.
> dehydrated sea water?
>

You have a lower IQ than I gave you credit for... of course they're not the
same, dehydrated means there's less H2O. DUH!

Most dehydrated foods taste better than when fresh because the flavor is
concentrated, typically costs more too. Not only are you exceptionally
ignorant, can't run very fast, you're also afflicted with TIAD. LOL

blake murphy wrote:

> On Sun, 31 May 2009 19:24:26 +1200, Miche wrote:
>
> > In article >,
> > PeterL > wrote:
> >
> >>
> >> I used some garlic powder and lamb seasoning on the chops (with some
EVOO)
> >> and put them in a ziploc as well.
> >>
> >> Everyone was laughing and talking all at once before I finished
cooking,
> >> and then after dishing up, there was silence for about 20 mins......
the
> >> only talking was when someone wiped their face and asked if there was
> >> anymore steak/chops/etc :-)
> >>
> >> Silence during eating is always a good sign :-)
> >
> > Oh, that's excellent. I've always been a bit suspicious of garlic
> > powder. What do you think the advantage is over fresh garlic for this
> > particular application?
> >
> > Miche
>
> i would like to hear more on this subject as well, as i am also leery of
> garlic powder.


Why be a-feared of garlic powider, blake? It's not like Lot's wife turned
into a pillar of *garlic powder* or anything...

Checking my Larousse Gastronomique I see that:

- garlic powder was considered an aphrodisiac by the ancients. Old
Cleopatterer made a "love potion" out of it to snare Marc Antony...

- Medieval folks wore it in amulets around their necks to ward off the
plague and also vampires...

- France produces the largest amount of garlic powder annually...

- Like whole garlic, garlic powder can also make one prone to "pass gas"...

- The Rev. Fred Phelps has claimed that garlic powder can make ya
queer...and "ungodly"!

Now isn't that all just fascinatin'...???

;-)


--
Best
Greg

On Mon, 1 Jun 2009 14:49:58 -0500, Gregory Morrow wrote:

> blake murphy wrote:
>
>> On Sun, 31 May 2009 19:24:26 +1200, Miche wrote:
>>
>>> In article >,
>>> PeterL > wrote:
>>>
>>>>
>>>> I used some garlic powder and lamb seasoning on the chops (with some
> EVOO)
>>>> and put them in a ziploc as well.
>>>>
>>>> Everyone was laughing and talking all at once before I finished
> cooking,
>>>> and then after dishing up, there was silence for about 20 mins......
> the
>>>> only talking was when someone wiped their face and asked if there was
>>>> anymore steak/chops/etc :-)
>>>>
>>>> Silence during eating is always a good sign :-)
>>>
>>> Oh, that's excellent. I've always been a bit suspicious of garlic
>>> powder. What do you think the advantage is over fresh garlic for this
>>> particular application?
>>>
>>> Miche
>>
>> i would like to hear more on this subject as well, as i am also leery of
>> garlic powder.
>
> Why be a-feared of garlic powider, blake? It's not like Lot's wife turned
> into a pillar of *garlic powder* or anything...
>

it just seems to me to have a harsh or chemical taste.

blake

On Mon, 01 Jun 2009 19:06:17 GMT, "brooklyn1"
> wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Sun, 31 May 2009 20:59:47 GMT, brooklyn1 wrote:
>>
>>> "blake murphy" > wrote in message
>>> ...
>>>>

>Most dehydrated foods taste better than when fresh because the flavor is
>concentrated, typically costs more too.

True, true. Which is why a dehydrator can be an excellent investment.
Dried veggies hold together in later cooking with better flavor than
frozen. I'm drying Jalapenos and Poblanos to make gunpowder for Barb
as we speak. One should just *smell* this house!

Alex, wondering how to properly dry wine.... it always seems to
lose something...

On Tue, 02 Jun 2009 14:42:57 GMT, blake murphy
> wrote:

>On Mon, 1 Jun 2009 14:49:58 -0500, Gregory Morrow wrote:
>
>> blake murphy wrote:
>>
>>> On Sun, 31 May 2009 19:24:26 +1200, Miche wrote:
>>>
>>>> In article >,
>>>> PeterL > wrote:
>>>>
>>>>>
>>>>> I used some garlic powder and lamb seasoning on the chops (with some
>> EVOO)
>>>>> and put them in a ziploc as well.
>>>>>

>it just seems to me to have a harsh or chemical taste.
>
>blake

Hey, ma fren'. Try getting some garlic powder from the
Gilroy (CA) crop. It's produced yearly, does not come
from old Chinese crap, and, IMHO, has excellent flavor.
Search on Gilroy and Garlic Festival.

You might rethink your position.

Alex

In article >,
Chemiker > wrote:

> On Mon, 01 Jun 2009 19:06:17 GMT, "brooklyn1"
> > wrote:
>
> >
> >"blake murphy" > wrote in message
> .. .
> >> On Sun, 31 May 2009 20:59:47 GMT, brooklyn1 wrote:
> >>
> >>> "blake murphy" > wrote in message
> >>> ...
> >>>>
>
> >Most dehydrated foods taste better than when fresh because the flavor is
> >concentrated, typically costs more too.
>
> True, true. Which is why a dehydrator can be an excellent investment.
> Dried veggies hold together in later cooking with better flavor than
> frozen. I'm drying Jalapenos and Poblanos to make gunpowder for Barb
> as we speak. One should just *smell* this house!
>
> Alex, wondering how to properly dry wine.... it always seems to
> lose something...

The real challenge is dehydrating water.
\;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Tue, 02 Jun 2009 20:24:31 -0500, Chemiker
> wrote:

>I'm drying Jalapenos and Poblanos to make gunpowder for Barb
>as we speak. One should just *smell* this house!

Barb, what do you DO with this "gunpowder?" Sounds toxic to me!

Carol, who is frightened of hot foods

--
Change "invalid" to James Bond's agent number to reply.

In article >,
Chemiker > wrote:


> Alex, wondering how to properly dry wine.... it always seems to
> lose something...

You probably aren't doing it right. It's been done for a long time.
Easier to ship. It was called "burnt wine", or brandy. The trick is to
take the water out but leave the alcohol in. You use a still.

http://en.wikipedia.org/wiki/Brandy

--
Dan Abel
Petaluma, California USA

On Tue, 02 Jun 2009 20:27:44 -0500, Chemiker wrote:

> On Tue, 02 Jun 2009 14:42:57 GMT, blake murphy
> > wrote:
>
>>On Mon, 1 Jun 2009 14:49:58 -0500, Gregory Morrow wrote:
>>
>>> blake murphy wrote:
>>>
>>>> On Sun, 31 May 2009 19:24:26 +1200, Miche wrote:
>>>>
>>>>> In article >,
>>>>> PeterL > wrote:
>>>>>
>>>>>>
>>>>>> I used some garlic powder and lamb seasoning on the chops (with some
>>> EVOO)
>>>>>> and put them in a ziploc as well.
>>>>>>
>
>>it just seems to me to have a harsh or chemical taste.
>>
>>blake
>
> Hey, ma fren'. Try getting some garlic powder from the
> Gilroy (CA) crop. It's produced yearly, does not come
> from old Chinese crap, and, IMHO, has excellent flavor.
> Search on Gilroy and Garlic Festival.
>
> You might rethink your position.
>
> Alex

maybe i should.

your pal,
blake

brooklyn1 wrote:
> Your brain is dehydrated, I told you that you have zero common sense
> and know nothing useful... only your ass is smart, smartass... you've got
> one of the lowest IQs RFC has ever known.

You really should stop looking at your reflection in your monitor screen
or imagining it in your diseased minds eye as you type posts - you
clearly have him confused with yourself. Not that it is too hard to do that.

Oh by the way pussy why did you remove your ugly mug from the rfc page -
scared?